Saucing and barbecuing equipment and sauced roast duck processing technique

Abstract

The invention discloses saucing and barbecuing equipment and sauced roast duck processing technique based on the same. The saucing and barbecuing equipment comprises a box, a box door is arranged on the box in a hinged manner through hinges, a hook is fixedly arranged on each rotating rod, and upper heating pipes are fixedly arranged on one side, close to the hooks, of a transverse plate; lateralheating pipes, racks and spraying pump starting switch strips are fixedly arranged symmetrically on the side wall of the box and a supporting column, a spiny roller is movably arranged on each centralrotating shaft, sauce boxes are symmetrically arranged on one side, close to a cylinder, of a pressing bottom plate, and a spraying pump is arranged on each conveying pipe. Spray saucing is adopted,and the spiny rollers are used to pierce the surface for the convenience of taste improvement, so that trouble that flavor is too strong caused by conventional soaking-type saucing is solved; a duck blank can rotate on its axis during roasting for omnibearing roasting, so that manual turning is not needed. The sauced roast duck processing technique is simple in operation, high in finished productquality and highly worthy of popularization.

Description

technical field [0001] The invention relates to the technical field of processing roasted duck with sauce, in particular to a processing technology for sauced roast duck, barbecue equipment and sauce. Background technique [0002] In the prior art, an automatic loading roast duck oven with application number "201720786568.X" includes a furnace body with a furnace cavity, the furnace body is provided with a heating device and a suspension device for hanging the roast duck, The furnace cavity includes an upper layer of baking cavity and a lower layer of material cavity, the heating device and the suspension device are arranged in the upper layer of baking cavity, and the lower layer of material cavity is provided with a retractable loading barrel that enters the upper layer of baking cavity, so The above-mentioned material bucket cooperates with the above-mentioned hanging device to feed the roast duck on the above-mentioned hanging device. The automatic-feeding roast duck ove...

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Problems solved by technology

[0003] However, there are still relatively obvious defects in its use: 1. The above-mentioned device mainly adopts the method of immersing duck embryos in the feeding bucket for sauce, and this method will dip in a large amount of sauce every time, resulting in The taste of the roast duck is too strong, and the excess sauce will continue to drip, resulting in a waste of sauce; 2. The above-mentioned device lacks the operation of treating the skin of the duck embryo, which makes it difficult for the sauce to penetrate into the duck meat, resulting in less flavor. Slow, low processing efficiency; 3. The above-mentioned device mainly roasts duck embryos by rotating the hanging plate as a whole. This traditional baking method will make the side of the duck embryo far away from the outer ring heating tube always in a dead corner of baking. It is difficult to roast the inner circle of the duck embryo on the rotating hanging plate, and it needs to be manually turned over at regular intervals. Not only is the operation cumbersome, but there is also the danger of manual mistakes, burns, and duck embryos falling.

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