CN107136426A - The green method for baking of gigot - Google Patents
The green method for baking of gigot Download PDFInfo
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- CN107136426A CN107136426A CN201710448533.XA CN201710448533A CN107136426A CN 107136426 A CN107136426 A CN 107136426A CN 201710448533 A CN201710448533 A CN 201710448533A CN 107136426 A CN107136426 A CN 107136426A
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- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 239000002253 acid Substances 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 241001494479 Pecora Species 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019687 Lamb Nutrition 0.000 abstract description 27
- -1 Heterocycle amine Chemical class 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- DVCCCQNKIYNAKB-UHFFFAOYSA-N MeIQx Chemical compound C12=NC(C)=CN=C2C=CC2=C1N=C(N)N2C DVCCCQNKIYNAKB-UHFFFAOYSA-N 0.000 description 2
- UQVKZNNCIHJZLS-UHFFFAOYSA-N PhIP Chemical compound C1=C2N(C)C(N)=NC2=NC=C1C1=CC=CC=C1 UQVKZNNCIHJZLS-UHFFFAOYSA-N 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- PSFDQSOCUJVVGF-UHFFFAOYSA-N harman Chemical compound C12=CC=CC=C2NC2=C1C=CN=C2C PSFDQSOCUJVVGF-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- AIFRHYZBTHREPW-UHFFFAOYSA-N β-carboline Chemical compound N1=CC=C2C3=CC=CC=C3NC2=C1 AIFRHYZBTHREPW-UHFFFAOYSA-N 0.000 description 2
- LAZSIJHHPMHKQI-UHFFFAOYSA-N 3,4,8-Trimethyl-1H,2H,3H-imidazo[4,5-F]quinoxalin-2-imine Chemical compound C12=NC(C)=CN=C2C=C(C)C2=C1N=C(N)N2C LAZSIJHHPMHKQI-UHFFFAOYSA-N 0.000 description 1
- LKKMLIBUAXYLOY-UHFFFAOYSA-N 3-Amino-1-methyl-5H-pyrido[4,3-b]indole Chemical compound N1C2=CC=CC=C2C2=C1C=C(N)N=C2C LKKMLIBUAXYLOY-UHFFFAOYSA-N 0.000 description 1
- 241000219307 Atriplex rosea Species 0.000 description 1
- 206010058490 Hyperoxia Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000013056 hazardous product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000004678 hydrides Chemical class 0.000 description 1
- 230000000222 hyperoxic effect Effects 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Baking, Grill, Roasting (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of green method for baking of gigot, this method includes：Step 1: gigot is pre-processed：Acid discharge is carried out to gigot and is pickled；Step 2: superheated steam baking：Gigot after pickling is put into progress superheated steam baking in superheated steam baking box, the temperature of superheated steam is 200 DEG C~280 DEG C, and superheated steam cooking time is 40min~80min；Step 3: infrared waves baking：Gigot after superheated steam baking is subjected to infrared waves baking, the temperature of infrared waves is 210 DEG C~250 DEG C, and infrared waves cooking time is 40min~70min.This method is green, pollution-free；The Boar taint substances in gigot can be reduced, improve the local flavor of roast leg of lamb；The surface color of roast leg of lamb can be improved, make the surface of roast leg of lamb that glossy rufous is presented；Heterocycle amine content in roast leg of lamb can be reduced；Baking energy consumption can also be reduced.
Description
Technical field
The invention belongs to meat baking field, the green method for baking of more particularly to a kind of gigot.
Background technology
Roast leg of lamb is the traditional special flavor meat products of China, and with a long history, audient is wide.But, at present to gigot
Green method for baking, generally using naked light baking, the electric mode such as baking or infrared baking, these mode generally existing bakings effect
Rate is low, energy consumption is big, poor quality, be heated uneven, the problems such as process hazardous material content is high.It would therefore be highly desirable to develop a kind of green
The baking new method of color high-efficiency environment friendly.
The content of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of green method for baking of gigot, this method green,
It is pollution-free；The Boar taint substances in gigot can be reduced, improve the local flavor of roast leg of lamb；The surface color of roast leg of lamb can be improved, made
Glossy rufous is presented in the surface of roast leg of lamb；Heterocycle amine content in roast leg of lamb can be reduced；Baking energy consumption can also be reduced.
The technical scheme that the present invention is provided is：
A kind of green method for baking of gigot, methods described includes：
Step 1: gigot is pre-processed：Acid discharge is carried out to gigot and is pickled；
Step 2: superheated steam baking：Gigot after pickling is put into progress superheated steam in a superheated steam baking box to bake
System, the temperature of superheated steam is 200 DEG C~280 DEG C, and superheated steam cooking time is 40min~80min；
Step 3: infrared waves baking：Gigot after superheated steam baking is subjected to infrared waves baking, infrared light
The temperature of ripple is 210 DEG C~250 DEG C, and infrared waves cooking time is 40min~70min.
Preferably, the green method for baking of described gigot, the temperature of the superheated steam is 240 DEG C~260 DEG C, institute
Superheated steam cooking time is stated for 60min~70min.
Preferably, the green method for baking of described gigot, 240 DEG C~250 DEG C of the temperature of the infrared waves is described
Infrared waves cooking time is 60min.
Preferably, the detailed process of gigot pretreatment is in the green method for baking of described gigot, step one：To sheep
Leg carries out acid discharge processing, and the acid discharge time is 24h, is saved backup under conditions of -20 DEG C；Addition 1% is edible in the gigot
Salt, after mixing, the gigot is tiled, 12h is pickled under conditions of 4 DEG C.
Preferably, the green method for baking of described gigot, the temperature of the superheated steam is 240 DEG C, the overheat
Steam cooking time is 60min, 240 DEG C of the temperature of the infrared waves.
Preferably, the green method for baking of described gigot, the gigot is sheep fore shank.
Preferably, the green method for baking of described gigot, the superheated steam baking and the infrared waves baking
Carried out in the superheated steam baking box.
The green method for baking of gigot of the present invention, compared with prior art, at least including following beneficial effect：
(1) this method carries out baking using superheated steam to gigot first, and the process of superheated steam baking is due to being in height
Carried out under the hypoxemia of humidity or micro- oxygen environment, therefore avoid gigot grease and protein in high temperature, hyperoxia cooking process
It is oxidized to form the harmful substances such as heterocyclic amine, it is ensured that the edible safety of roast leg of lamb, superheated steam can also make gigot
It is heated evenly in cooking process, improves the efficiency of heating surface, maintains the nutrition of meat products；
(2) infrared waves baking is used after superheated steam baking again, gigot is showed good color and luster and tempting
Local flavor, assigns the distinctive roasted characteristics of gigot baked goods；
(3) this method determines the optimum process condition that gigot superheated steam combines infrared waves baking, is extensive life
Production processing also provides foundation.
Brief description of the drawings
Fig. 1 is the schematic flow sheet of the green method for baking of gigot provided in an embodiment of the present invention；
Fig. 2 is influence result of the superheated steam baking temperature to gigot local flavor in the embodiment of the present invention 1~5；
Fig. 3 is influence result of the mid-infrared light ripple baking temperature of the embodiment of the present invention 6~10 to roast leg of lamb local flavor.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is all other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
As shown in figure 1, the green method for baking of gigot provided in an embodiment of the present invention, comprises the following steps：
S101, gigot pretreatment：Acid discharge is carried out to gigot and is pickled.
Wherein, the detailed process of gigot pretreatment is：Acid discharge processing is carried out to gigot, the acid discharge time is 24h, -20 DEG C
Under the conditions of save backup；The edible salt of addition 1%, after mixing, the gigot is tiled, in 4 DEG C of condition in the gigot
Under pickle 12h.
When it is implemented, by gigot after acid discharge is handled, low temperature transports laboratory back, it is transferred in -20 DEG C of refrigerator and preserves
It is standby；Then edible salt is added in gigot, after fully mixed, is laid in the plate in the refrigerator that condition is 4 DEG C,
It is dry to pickle 12h.The gigot selected is preferably sheep fore shank.
S201, superheated steam baking：Gigot after pickling is put into progress superheated steam baking in a superheated steam baking box,
The temperature of superheated steam is 200 DEG C~280 DEG C, and superheated steam cooking time is 40min~80min.
It is preferably for the temperature and time of superheated steam baking：The temperature of the superheated steam is 240 DEG C~260 DEG C,
The superheated steam cooking time is 60min~70min, and the temperature of the optimal superheated steam is 240 DEG C, and the overheat is steamed
Vapour cooking time is 60min.
S301, infrared waves baking：Gigot after superheated steam baking is subjected to infrared waves baking, infrared waves
Temperature be 210 DEG C~250 DEG C, infrared waves cooking time be 40min~70min.
It is preferably for the baking temperature and time of infrared waves：240 DEG C~250 DEG C of the temperature of the infrared waves, institute
Infrared waves cooking time is stated for 60min, the temperature of optimal infrared waves is 240 DEG C.
It should be noted that the superheated steam baking and the infrared waves baking are carried out in same baking box, should
Baking box has two kinds of functions of superheated steam baking and infrared waves baking.
The method that the method for illustrating the embodiment of the present invention by specific embodiment is used with prior art below
Benefit.But the embodiment of the present invention is not limited thereto.Experimental method described in following embodiments, unless otherwise specified, be
Conventional method；The reagent and material, unless otherwise specified, are commercially obtained.
The conventional method baking gigot (charcoal fire baking) of embodiment 1
(1) sample：Meat samples are gathered in slaughterhouse, freezer lorry is transported back, and -20 DEG C save backup；
(2) thaw：Thaw 8h in 4 DEG C of refrigerators；
(3) pickle：After defrosting in gigot add 1% edible salt, after fully mixed, be placed on be laid in 4 DEG C it is cold
Hide in the plate in cabinet, the dry 12h that salts down；
(4) charcoal fire baking：By step 3) obtained by gigot be placed on grill and obtain product after baking 60min；
The microwave-infrared baking gigot of embodiment 2
(1) sample：Meat samples are gathered in slaughterhouse, freezer lorry is transported back, and -20 DEG C save backup；
(2) thaw：Thaw 8h in 4 DEG C of refrigerators；
(3) boiling：Rapid 2) gained gigot is put into the water boiled and boils 50min；
(4) microwave baking：By step 3) obtained by gigot be put into infrared baking box after baking 30min, obtain product；
Heterocyclic amine measure is carried out for the roast leg of lamb of products obtained therefrom in above-mentioned 1-2 embodiments, it is found that heterocyclic amine total amount is up to
619.38ng·g-1, concrete content testing result is as shown in table 1.
The naked light baking of table 1 and the heterocycle amine content of microwave-infrared baking gigot
The superheated steam of embodiment 3 joint infrared waves baking gigot (200 DEG C of superheated steam baking temperature)
(1) sample：Meat samples are gathered in slaughterhouse, freezer lorry is transported back, and -20 DEG C save backup；
(2) thaw：Thaw 8h in 4 DEG C of refrigerators；
(3) pickle：After defrosting in gigot add 1% edible salt, after fully mixed, be placed on be laid in 4 DEG C it is cold
Hide in the plate in cabinet, the dry 12h that salts down；
(4) superheated steam baking：By step 3) obtained by gigot be put into the baking box of 200 DEG C of superheated steams preheating, baking
60min；
(5) infrared waves baking：By the medium roast leg of lamb obtained by step (4), infrared waves baking tray is gained, 240 are put into
In the same baking box of DEG C infrared waves preheating after baking 60min, product is obtained.
A) oven parameters of table 1 are set：
The superheated steam of embodiment 4 joint infrared waves baking gigot (220 DEG C of superheated steam baking temperature)
(1)~(3) be the same as Example 3；(4) gigot obtained by step (3) is put into the baking box of 220 DEG C of superheated steam preheatings
In, baking 60min；Other be the same as Examples 3.
The superheated steam of embodiment 5 joint infrared waves baking gigot (240 DEG C of superheated steam baking temperature)
(1)~(3) be the same as Example 3；(4) gigot obtained by step (3) is put into the baking box of 240 DEG C of superheated steam preheatings
In, baking 60min；Other be the same as Examples 3.
The superheated steam of embodiment 6 joint infrared waves baking gigot (260 DEG C of superheated steam baking temperature)
(1)~(3) be the same as Example 3；(4) gigot obtained by step (3) is put into the baking box of 260 DEG C of superheated steam preheatings
In, baking 60min；Other be the same as Examples 3.
The superheated steam of embodiment 7 joint infrared waves baking gigot (280 DEG C of superheated steam baking temperature)
(1)~(3) be the same as Example 3；(4) gigot is put into the baking box of 280 DEG C of superheated steam preheatings, baking 60min；
(5) other be the same as Examples 3.
The superheated steam of embodiment 8 joint infrared waves baking gigot (210 DEG C of infrared waves baking temperature)
(1)~(3) be the same as Example 1；(4) gigot obtained by step (3) is put into the baking box of 240 DEG C of superheated steam preheatings
In, baking 60min；(5) by the medium roast leg of lamb obtained by step (4), infrared waves baking tray is gained, 210 DEG C of infrared lights are put into
Baking 60min in the same baking box of ripple preheating；(6) other be the same as Examples 3.
The superheated steam of embodiment 9 joint infrared waves baking gigot (220 DEG C of infrared waves baking temperature)
(1)~(4) be the same as Example 8；(5) by the medium roast leg of lamb obtained by step (4), infrared waves baking tray is gained, is put
Enter baking 60min in the same baking box of 220 DEG C of infrared waves preheatings；(6) other be the same as Examples 3.
The superheated steam of embodiment 10 joint infrared waves baking gigot (230 DEG C of infrared waves baking temperature)
(1)~(4) be the same as Example 8；(5) by the medium roast leg of lamb obtained by step (4), infrared waves baking tray is gained, is put
Enter baking 60min in the same baking box of 230 DEG C of infrared waves preheatings；(6) other be the same as Examples 3.
The superheated steam of embodiment 11 joint infrared waves baking gigot (240 DEG C of infrared waves baking temperature)
(1)~(4) be the same as Example 8；(5) by the medium roast leg of lamb obtained by step (4), infrared waves baking tray is gained, is put
Enter baking 60min in the same baking box of 240 DEG C of infrared waves preheatings；(6) other be the same as Examples 3.
The superheated steam of embodiment 12 joint infrared waves baking gigot (250 DEG C of infrared waves baking temperature)
(1)~(4) be the same as Example 8；(5) by the medium roast leg of lamb obtained by step (4), infrared waves baking tray is gained, is put
Enter baking 60min in the same baking box of 250 DEG C of infrared waves preheatings；(6) other be the same as Examples 3.
Index determining is carried out for the roast leg of lamb of gained in above-mentioned 3-12 embodiments, mainly includes color and luster and local flavor, to sheep
Shank color pool is taken pictures, and flavor substance is detected, its local flavor result difference is as depicted in figs. 1 and 2.And to roast leg of lamb quality
Integrated quality evaluation is carried out, according to integrated quality evaluation model equation Y=14.42 × -4.95 × hydride of wide spectrum alcohols+0.04
× red scale value a*+ 0.19 × brightness value L*-9.7(R2=98.1%, P<0.05) integrated quality score, specific assay method are calculated
It is as follows：
The superheated steam of table 1 combines the gigot integrated quality index determining of infrared waves baking
Take the roast leg of lamb in case study on implementation 3~12,2g meat samples weighed after blending, be dissolved in 200 μ l methanol carry out it is miscellaneous
Cyclammonium detects that detection level is as shown in table 2.Aac, MeAaC have a ultraviolet absorption peak at 228nm, IQ, Norharman and
Harman has a ultraviolet absorption peak at 253nm, MeIQx, 4,8-DiMeIQx and Trp-P-2 have at 263nm one it is ultraviolet
Absworption peak, PhIP has a ultraviolet absorption peak at 321nm, thus determine the samples of different heterocyclic amines using respective absworption peak as
Index, integrates each heterocycle amine content as the evaluation criterion of the total heterocycle amine content of roast leg of lamb.
Heterocycle amine content in the superheated steam of table 2 joint light wave baking gigot
Integrated quality and total heterocycle amine content in embodiment 3~12, pass through weighted equation aggregative weighted scoring Y=0.7
× (integrated quality score/integrated quality best result) × 100+0.3 × (1- heterocycles amine content/heterocyclic amine highest content) × 100.
Calculate aggregative weighted score and be shown in Table 3.
The joint infrared waves baking roast leg of lamb aggregative weighted scoring of the superheated steam of table 3
The superheated steam of embodiment 13 combines infrared waves baking gigot process optimization
(1)~(3) be the same as Example 8；(4) gigot obtained by step (3) is put into the baking box of 240 DEG C of superheated steam preheatings
In, after baking 60min, infrared waves baking tray is gained, is put into the same baking box of 240 DEG C of infrared waves preheatings after baking 60min,
Obtain product.Index determining be the same as Example 10, measurement result such as table are carried out for the optimization roast leg of lamb of gained in above-described embodiment
Shown in 4-6.
The gigot superheated steam of table 4 joint infrared waves baking technique optimizing index is determined
The gigot superheated steam of table 5 joint infrared waves baking technique optimization heterocyclic amine assay
The gigot superheated steam of table 6 combines infrared waves baking technique Optimum Synthesis weighted scoring
Success is achieved using the experiment of the technical program roast leg of lamb, at present, through testing repeatedly, it was demonstrated that experimental repeatability
Good, reliable results can produce local flavor high-quality, brownish red and the low roast leg of lamb research of heterocycle amine content for Slanghter processing of lamb enterprise and carry
For technical example.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the legend with description.
Claims (7)
1. the green method for baking of a kind of gigot, it is characterised in that methods described includes：
Step 1: gigot is pre-processed：Acid discharge is carried out to gigot and is pickled；
Step 2: superheated steam baking：Gigot after pickling is put into progress superheated steam baking, mistake in a superheated steam baking box
The temperature of vapours is 200 DEG C~280 DEG C, and superheated steam cooking time is 40min~80min；
Step 3: infrared waves baking：Gigot after superheated steam baking is subjected to infrared waves baking, infrared waves
Temperature is 210 DEG C~250 DEG C, and infrared waves cooking time is 40min~70min.
2. the green method for baking of gigot as claimed in claim 1, it is characterised in that the temperature of the superheated steam is 240
DEG C~260 DEG C, the superheated steam cooking time is 60min~70min.
3. the green method for baking of gigot as claimed in claim 2, it is characterised in that 240 DEG C of the temperature of the infrared waves
~250 DEG C, the infrared waves cooking time is 60min.
4. the green method for baking of gigot as claimed in claim 1, it is characterised in that gigot pretreatment is specific in step one
Process is：Acid discharge processing is carried out to gigot, the acid discharge time is 24h, is saved backup under conditions of -20 DEG C；Add in the gigot
Enter 1% edible salt, after mixing, the gigot is tiled, 12h is pickled under conditions of 4 DEG C.
5. the green method for baking of gigot as claimed in claim 3, it is characterised in that the temperature of the superheated steam is 240
DEG C, the superheated steam cooking time is 60min, 240 DEG C of the temperature of the infrared waves.
6. the green method for baking of gigot as claimed in claim 1, it is characterised in that the gigot is sheep fore shank.
7. the green method for baking of gigot as claimed in claim 1, it is characterised in that the superheated steam baking and described red
Outer light wave baking is carried out in the superheated steam baking box.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805281A (en) * | 2019-02-26 | 2019-05-28 | 中国农业科学院农产品加工研究所 | Gigot combines method for baking |
| CN109907254A (en) * | 2019-03-27 | 2019-06-21 | 集美大学 | Frozen ell method for producing |
| CN110214894A (en) * | 2019-05-22 | 2019-09-10 | 中国农业科学院农产品加工研究所 | Traditional roast leg of lamb character flavor compound fidelity method |
| CN111839197A (en) * | 2020-07-30 | 2020-10-30 | 广东美的厨房电器制造有限公司 | Control method and device of cooking appliance, cooking appliance and electronic equipment |
| CN112220345A (en) * | 2020-09-30 | 2021-01-15 | 广东美的厨房电器制造有限公司 | Control method of cooking appliance, cooking appliance and computer readable storage medium |
| CN114343136A (en) * | 2022-01-28 | 2022-04-15 | 河南双汇投资发展股份有限公司 | Pork chop baking method capable of reducing polycyclic aromatic hydrocarbons and heterocyclic amines |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805281A (en) * | 2019-02-26 | 2019-05-28 | 中国农业科学院农产品加工研究所 | Gigot combines method for baking |
| CN109907254A (en) * | 2019-03-27 | 2019-06-21 | 集美大学 | Frozen ell method for producing |
| CN110214894A (en) * | 2019-05-22 | 2019-09-10 | 中国农业科学院农产品加工研究所 | Traditional roast leg of lamb character flavor compound fidelity method |
| CN111839197A (en) * | 2020-07-30 | 2020-10-30 | 广东美的厨房电器制造有限公司 | Control method and device of cooking appliance, cooking appliance and electronic equipment |
| CN111839197B (en) * | 2020-07-30 | 2021-08-20 | 广东美的厨房电器制造有限公司 | Control method and device of cooking appliance, cooking appliance and electronic equipment |
| CN112220345A (en) * | 2020-09-30 | 2021-01-15 | 广东美的厨房电器制造有限公司 | Control method of cooking appliance, cooking appliance and computer readable storage medium |
| CN114343136A (en) * | 2022-01-28 | 2022-04-15 | 河南双汇投资发展股份有限公司 | Pork chop baking method capable of reducing polycyclic aromatic hydrocarbons and heterocyclic amines |
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