CN111296767A - Roast duck production method based on oven reheating - Google Patents
Roast duck production method based on oven reheating Download PDFInfo
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- CN111296767A CN111296767A CN202010261518.6A CN202010261518A CN111296767A CN 111296767 A CN111296767 A CN 111296767A CN 202010261518 A CN202010261518 A CN 202010261518A CN 111296767 A CN111296767 A CN 111296767A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 67
- 238000003303 reheating Methods 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 241000272522 Anas Species 0.000 claims abstract description 30
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 6
- 210000002257 embryonic structure Anatomy 0.000 claims abstract description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000006439 Lemna minor Nutrition 0.000 claims description 4
- 241000209501 Spirodela Species 0.000 claims description 4
- 235000013364 duck meat Nutrition 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000001580 bacterial effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000007920 subcutaneous administration Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000012546 transfer Methods 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of roast ducks based on oven reheating, which comprises the following steps: s1, pre-treating duck embryos; s2, pre-baking; s3, cooling and slicing; s4, vacuum packaging; s5, storing at ice temperature; and S6, reheating the oven. The vacuum-packed sliced roast duck produced by the process of the invention is not sterilized for the second time, and the total number of the initial bacterial colonies meets the requirements of GB 2726-; the pre-baking at a lower temperature reduces toxic and harmful substances generated in the baking process of the roast duck, and simultaneously combines the ice temperature storage and the oven reheating technology, so that the roast duck can still keep the flavor and the crisp characteristic of the roast duck in the traditional processing technology after reaching the dining table of a consumer, and obtains a longer shelf life, thereby providing a new method for producing high-quality roast duck products in a factory on a large scale.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production method of roast ducks based on oven reheating.
Background
The roasted duck has crisp skin and tender meat, and is widely popular with consumers at home and abroad. The traditional consumption mode of roast ducks is that roast ducks are eaten at present, but with the expansion of market demands, the large-scale production of roast ducks becomes the development direction of industry. At present, roast ducks produced in large-scale factories are usually packaged in vacuum and sterilized for the second time, so that the basic purchasing requirements of consumers are met, but the products lose the characteristic of crisp duck skins, have serious fat exudation and have much weaker flavor than traditional roast ducks. Therefore, how to maintain the unique flavor and taste of the roast duck while expanding the yield and have longer shelf life to ensure the commodity circulation and sale has important significance for the modernization development of the traditional Chinese food roast duck.
The oven reheating adopts far infrared technology, and heat is transferred through infrared radiation. The absorption wavelength of most food components is in the far infrared wavelength range of 2.5-20 μm, so far infrared heating is generally adopted in the food industry. Compared with the conventional reheating mode, the obvious characteristic of using the infrared technology for reheating is high heat transfer efficiency, no heating medium is needed, heating time is reduced, energy utilization rate is high, the duck skin is crisp, food quality and safety are enhanced, and the method has profound significance for improving the eating quality of the roast ducks.
Disclosure of Invention
In order to achieve the above purpose, the present invention provides a method for producing roast ducks by reheating in an oven.
The technical scheme is as follows: a method for producing roast duck based on oven reheating comprises duck embryo pretreatment, prebaking, slicing and packaging, ice temperature storage and oven reheating, wherein the main material is frozen duck embryo which is aerated in advance.
The method for roasting the duck comprises the following steps:
s1, pretreatment of duck embryos: unfreezing the frozen duck embryo which is inflated in advance at room temperature until the surface of the duck embryo has no frost and obvious water mark;
s2, pre-baking: roasting the duck embryo treated by the S1 for 50-55 min at the far infrared temperature of 185-195 ℃;
s3, cooling and slicing: cooling the roasted duck pre-roasted in the S2 state to room temperature, and slicing into uniform slices with the thickness of 0.5 cm;
s4, vacuum packaging: vacuum packaging the S3 pieces of duck meat by using a C200 type vacuum packaging machine;
s5, ice temperature storage: storing the roasted duck subjected to vacuum packaging by S4 at the temperature of-0.5 to-1.5 ℃;
s6, reheating an oven: and (4) reheating the roast duck prepared in the step (S5) before eating, wherein the reheating temperature is 185-195 ℃, and the reheating time is 5-6 min.
The slicing processing tools in the step S3 are used after being disinfected, and all disinfectants meet the requirements of GB 14930.2-2012.
The preferred duck embryo adopted in the step S1 is Beijing duck with the mass of 2.50-2.55 kg. The Beijing duck is quickly fattened by a feeding method, and the duck has quick fat accumulation and fat, tender and succulent meat. The duck skin is separated from the meat by pre-inflating, so that the duck embryo is full and the skin layer is more crisp after baking. A5-7 cm wooden stick is supported inside the chest to shape the chest. After the aeration, the skin is scalded by boiling water to shrink pores, the subcutaneous gas expands, the appearance is fuller, and the cortex is compact.
Step S1, before pre-baking, coating sugar and airing the duck embryo, uniformly coating the whole duck embryo with syrup prepared by mixing 1 part by weight of maltose and 5-6 parts by weight of purified water, and airing until the surface of the duck skin is dry and glossy. The sugar is hung to ensure that the duck embryo has bright color, the roasted duck skin has more attractive color and the crispness is increased. The embryo is dried to enable the duck skin to be tightly combined with the subcutaneous connective tissue, the skin layer is thickened, and the duck skin is crisp after baking.
Technical effects and advantages of the invention
The vacuum-packed sliced roast duck produced by the process of the invention is not sterilized for the second time, and the total number of the initial bacterial colonies meets the requirements of GB 2726-2016; the pre-baking at a lower temperature reduces toxic and harmful substances generated in the baking process of the roast duck, and simultaneously combines the ice temperature storage and the oven reheating technology, so that the roast duck can still keep the flavor and the crisp characteristic of the roast duck in the traditional processing technology after reaching the dining table of a consumer, and obtains a longer shelf life, thereby providing a new method for producing high-quality roast duck products in a factory on a large scale.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples and experimental examples.
Example 1
1. Pretreatment of duck embryos: thawing the pre-aerated frozen duck embryo at room temperature (about 10 ℃) for 10 hours in winter, and then drying the embryo at room temperature for 12 hours by adopting syrup prepared from 1 part by weight of maltose and 5 parts by weight of purified water for sugar hanging;
2. pre-baking: roasting the duck embryo treated by S1 at 190 deg.C for 50 min;
3. cooling and slicing: cooling the roasted duck pre-roasted in the S2 state, and slicing the cooled duck into uniform slices with the thickness of 0.5cm after no frost on the surface;
4. and (3) vacuum packaging: vacuum packaging the S3 pieces of duck meat by using a C200 type vacuum packaging machine;
5. and (3) ice temperature storage: storing the baked duck subjected to the vacuum packaging of S4 at the temperature of-1 ℃;
6. reheating an oven: before eating, the roast duck stored in S5 is taken out for reheating at 190 deg.C for 5 min.
Example 2
1. Pretreatment of duck embryos: thawing the pre-aerated frozen duck embryo at about 35 ℃ for 0.5h, and drying the embryo at the same room temperature for 1h by adopting syrup prepared from 1 part by weight of maltose and 6 parts by weight of purified water;
2. pre-baking: roasting the duck embryo treated with S1 at far infrared temperature of 185 deg.C for 55 min;
3. cooling and slicing: cooling the roasted duck pre-roasted in the S2 state to room temperature, and slicing into uniform slices with the thickness of 0.5 cm;
4. and (3) vacuum packaging: vacuum packaging the S3 pieces of duck meat by using a C200 type vacuum packaging machine;
5. and (3) ice temperature storage: storing the S4 vacuum-packaged roast duck at-1.5 deg.C;
6. reheating an oven: before eating, the roast duck stored in S5 is taken out for reheating at 185 deg.C for 6 min.
And (3) sensory evaluation of the product:
(1) the roast ducks prepared in the examples 1 and 2, commercial super-on-the-spot roast ducks and two commercial vacuum-packaged roast ducks (brand A and brand B) are used as comparative examples, a 12-person sensory evaluation group is established, the sensory evaluation group consists of a panelist trained in professional meat product evaluation of 20-25 years old, and indexes such as the color and luster of duck skin, the degree of crispness, the meat color, the tenderness, the juiciness and the overall acceptability are scored by adopting a 9-point hobby scoring system. The specific score details are shown in table 1, and the test results are shown in table 2. Analysis table 2 shows that all scores of the roast ducks produced by the method are higher than those of brand A and brand B, the sensory quality of the roast ducks is obviously superior to that of the commercial vacuum-packaged roast ducks, the roast ducks after reheating still have crisp mouthfeel, the grade of the crisp degree of the roast ducks is far higher than that of other 3 kinds of roast ducks, and the other sensory qualities of the roast ducks are close to or superior to those of the commercial off-the-shelf roast ducks, so that the original characteristics of the off-the-shelf roast ducks are kept.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory evaluation of roast ducks by different processing methods
(2) The roast ducks of example 1 and the roast ducks packaged by common trays and stored at 4 ℃ under the same processing steps are taken as comparative examples, the roast ducks stored for 0, 4, 7, 11 and 14 days are reheated according to sensory evaluation standards of table 3 and then subjected to sensory evaluation, and the test results are shown in table 4; the total number of colonies on days 0, 4, 7, 11 and 14 of storage was measured according to the method of GB 4789.2-2016, and the results are shown in Table 5. Analysis table 4 shows that under the same storage time, the roast ducks prepared by the method have higher scores than the comparative examples, and have better eating quality in the whole storage period. Analysis table 5 shows that the total number of bacterial colonies of the roast duck product prepared by the method has no obvious change in the whole storage period, the numerical value is obviously lower than that of a comparative example, and the shelf life of the roast duck product is obviously prolonged.
TABLE 3 sensory evaluation criteria for roast duck during shelf life
TABLE 4 sensory scores of roast ducks stored in different packages at different shelf lives
TABLE 5 Total number of bacterial colonies of roast ducks stored in different packages in different storage periods
| Packaging and storing mode | Day 0 | Day 4 | Day 7 | Day 11 | Day 14 |
| Comparative example | 3.09 | 4.15 | 5.15 | 6.78 | 7.52 |
| Example 1 | 3.09 | 3.55 | 3.60 | 3.49 | 3.24 |
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (2)
1. A production method of roast ducks based on oven reheating is characterized by comprising the following steps:
s1, pretreatment of duck embryos: thawing the pre-aerated and frozen duck embryo at room temperature until the surface of the duck embryo has no frost and obvious water mark;
s2, pre-baking: roasting the duck embryo treated in the step S1 for 50-55 min at the far infrared temperature of 185-195 ℃;
s3, cooling and slicing: cooling the roast duck pre-roasted in the step S2 to room temperature, and slicing the roast duck into slices with the thickness of 0.5cm by using a slicing processing tool;
s4, vacuum packaging: vacuum packaging the duck meat sliced in the step S3 by using a C200 type vacuum packaging machine;
s5, ice temperature storage: storing the roast duck subjected to vacuum packaging in the step S4 at the temperature of-0.5 to-1.5 ℃;
s6, reheating an oven: and (5) reheating the roast duck stored in the step (S5) before eating, wherein the reheating temperature is 185-195 ℃, and the reheating time is 5-6 min.
2. The method for producing roast ducks based on oven reheat of claim 1, wherein the method comprises the following steps: and S2, baking the product at 185-195 ℃ for 50-55 min to obtain a product which does not meet the edible requirement, storing and selling the product to a consumer, and reheating the product at 185-195 ℃ for 5-6 min by using an oven to obtain the product which meets the edible requirement.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010261518.6A CN111296767A (en) | 2020-04-03 | 2020-04-03 | Roast duck production method based on oven reheating |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010261518.6A CN111296767A (en) | 2020-04-03 | 2020-04-03 | Roast duck production method based on oven reheating |
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| CN111296767A true CN111296767A (en) | 2020-06-19 |
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| CN202010261518.6A Pending CN111296767A (en) | 2020-04-03 | 2020-04-03 | Roast duck production method based on oven reheating |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107591A (en) * | 2016-07-28 | 2016-11-16 | 尹克俭 | A kind of roast duck and preparation method thereof |
| CN108464450A (en) * | 2018-03-05 | 2018-08-31 | 江南大学 | A method of the conditioning red crisp chicken dish refrigerated shelf phase extends and re-heat quality-improving |
-
2020
- 2020-04-03 CN CN202010261518.6A patent/CN111296767A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107591A (en) * | 2016-07-28 | 2016-11-16 | 尹克俭 | A kind of roast duck and preparation method thereof |
| CN108464450A (en) * | 2018-03-05 | 2018-08-31 | 江南大学 | A method of the conditioning red crisp chicken dish refrigerated shelf phase extends and re-heat quality-improving |
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Application publication date: 20200619 |