CN114365825A - Processing method of lightly cooked roast duck - Google Patents
Processing method of lightly cooked roast duck Download PDFInfo
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- CN114365825A CN114365825A CN202210086996.7A CN202210086996A CN114365825A CN 114365825 A CN114365825 A CN 114365825A CN 202210086996 A CN202210086996 A CN 202210086996A CN 114365825 A CN114365825 A CN 114365825A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 164
- 238000003672 processing method Methods 0.000 title claims abstract description 18
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- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 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 claims abstract description 14
- 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 claims abstract description 14
- 238000007689 inspection Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 9
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 241000272522 Anas Species 0.000 claims description 30
- 235000012907 honey Nutrition 0.000 claims description 9
- 238000003303 reheating Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000010408 sweeping Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
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- 238000003860 storage Methods 0.000 description 2
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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
-
- 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
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
Abstract
The invention relates to the technical field of food processing, in particular to a processing method of lightly cooked roast ducks, which is high in quality and low in price, can be used for repeatedly carving roast ducks in shops for delicious food after short-time processing, has crisp and non-greasy duck skins, can enjoy the authentic roast duck flavor at home, and improves the traditional roast duck food supply mode; the method comprises the following steps: s1, pretreating the duck blanks; s2, making a special duck blank: with maltose and NaHCO3The solution is used for coating the ducklings, then airing is carried out in an environment with the temperature of 15-20 ℃ and the humidity of 40-45%, the airing time is 3-5 h, the airing speed is 4-5 m/s, and then the aired ducklings are quickly frozen and stored for later use; s3, airing the blank: airing the roasted ducks in the airing room until the surfaces of the roasted ducks are dry; s4, roasting: the roasting temperature is 185 ℃Roasting at 245 ℃ for 70-72 min; s5, preparing the roast duck in slices; s6, packaging and sterilizing; s7, quick freezing treatment by liquid nitrogen: freezing the vacuum-packed roast duck by adopting a liquid nitrogen quick freezing mode; s8, quality inspection; and S9, refrigerating, storing and transporting.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of lightly cooked roast ducks.
Background
Roast ducks have a long history and are reputable to the world and are popular with consumers at home and abroad. At present, the types of food and beverage products in the roast duck industry are numerous and varied, when consumers want to enjoy the authentic roast duck flavor, the food and beverage products generally need to be consumed in a relatively large and authentic roast duck store, not only time is consumed for searching, but also high service cost is paid, so that certain consumer groups are limited, and a lot of consumers cannot eat authentic roast duck gourmets due to price problems, so that the healthy development of the roast duck industry is influenced; when some consumers who cannot go out freely want to eat the roast ducks, the bought roast ducks change the flavor, so that the roast ducks are poor in taste, and the satisfaction of the consumers is reduced; therefore, the cooked roast duck product which can be eaten after being unpacked or processed for the second time is developed, but the characteristic that the duck skin is crisp is lost, the fat exudation is serious, the taste of the roast duck is greatly influenced, and the development of the roast duck industry is limited to a certain degree.
Disclosure of Invention
In order to solve the technical problems, the invention provides the processing method of the light cooking roast duck, which is high in quality and low in price, can be used for re-carving the delicious food of the roast duck in a shop after being processed for a short time, has crisp and non-greasy duck skin, can enjoy the authentic flavor of the roast duck at home, and improves the traditional roast duck catering mode.
The processing method of the light cooking roast duck comprises the following steps:
s1, pretreatment of the duck blanks:
selecting fat duck, pretreating, and making into duck blank;
s2, making a special duck blank:
with maltose and NaHCO3The solution is used for coating the ducklings, and then the coating is carried out in the environment with the temperature of 15-20 ℃ and the humidity of 40-45%Airing for 3-5 h at the air speed of 4-5 m/s, quickly freezing the aired duck blanks at-35 ℃ to obtain frozen blanks, and storing the frozen blanks in a refrigerator at-18 ℃ for later use;
s3, airing the blank:
taking out the duck blanks to be roasted from a refrigeration house, airing the duck blanks in an airing room until the roasted ducks are recovered to normal temperature, and drying the surfaces of the duck blanks;
s4, roasting:
putting the aired duck blanks into an oven for roasting at 185-245 ℃ for 70-72 min;
s5, preparing the roast duck in slices:
cutting half of the roast duck into half, slicing half of the roast duck, and connecting the skin and meat of the roast duck;
s6, packaging and sterilizing:
sterilizing the whole roast duck or half roast duck after slicing, vacuum packaging, and performing secondary sterilization treatment after packaging;
s7, quick freezing treatment by liquid nitrogen:
freezing the vacuum-packed roast duck by adopting a liquid nitrogen quick freezing mode;
s8, quality inspection:
after the appearance quality of the vacuum-packed roast duck subjected to quick freezing is detected to be qualified, entering the next procedure;
s9, refrigerating, preserving and transporting:
and (4) boxing the roast ducks qualified by the quality inspection, and storing in a refrigeration house at the temperature of-18 ℃.
Specifically, the duck blank pretreatment step specifically comprises the following steps: the fat duck is slaughtered, unhaired, supported, inflated and scalded to obtain a duck blank.
In particular to maltose and NaHCO adopted in the special preparation of the duck blanks3In the solution, the use concentration of maltose is 5-6%, and NaHCO is used3The using concentration of the honey is 0.5-1%, honey with the using concentration of 2-5% is added into the honey, the skin pouring temperature is 88-90 ℃, and the skin pouring time is 32-34 s.
Specifically, the airing condition of the frozen duck blanks is as follows: the temperature is 20-25 ℃, the humidity is 35-40%, the air speed of the airing device is 3-5 m/s, low-frequency infrared rays are added for sweeping, and the airing device is used for airing for 6-8 hours.
Specifically, the roasting of the duck blanks is divided into three stages: the first stage is roasting at 185 deg.C for 50min, the second stage is roasting at 205 deg.C for 15min, and the third stage is roasting at 245 deg.C for 5-7 min.
Specifically, the mode of carrying out sterilization treatment on the roast duck is as follows: and (5) ozone sterilization.
Specifically, the liquid nitrogen quick freezing adopts liquid nitrogen as a cold source, and the temperature of the roast duck is reduced to-80 ℃ within 10 min.
Specifically, the mode of reheating the frozen roast duck after sale comprises reheating the roast duck in a microwave oven and an air fryer.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts honey, maltose and NaHCO3The solution is used for performing skin spraying treatment on the surface of the duck blank, water and grease inside the duck blank are locked, so that the surface of the duck blank is good in coloring effect, and maltose and NaHCO are used for coloring the surface of the duck blank3The roasted duck skin can be crisp and sweet, the skin spraying temperature is reduced by 2-7 ℃ compared with the original skin spraying temperature, the skin protein of the duck blank can be well solidified, and the purpose of fixing the shape of the duck blank is achieved;
2. according to the invention, after the special preparation of the duck blanks, the drying of the duck blanks is firstly carried out, so that the surfaces of the duck blanks are fully colored, then the slowing treatment is carried out on the duck blanks in a quick-frozen secondary blank drying treatment mode, the surfaces of the duck blanks after the slowing treatment are dry and glossy, the color change of duck skins in the roasting process is convenient, the low-frequency infrared ray sweeping is added in the blank drying process, the blank drying time is shortened to 6-8 h, and the blank drying time is effectively shortened;
3. in the roasting process of the duck blanks, the roasting is divided into three stages: the first stage is roasting at 185 ℃ for 50min, the second stage is roasting at 205 ℃ for 15min, and the third stage is roasting at 245 ℃ for 5-7 min, the three stages are divided into three stages, roasting is carried out at different temperatures, the generation of polycyclic aromatic hydrocarbon harmful substances can be effectively reduced, the roasted duck is crisp in skin and tender in meat, fragrant but not greasy, and finally, the roasted duck is roasted at high temperature for 5-7 min, so that the roasted duck can quickly produce oil, the roasted duck is in a relatively low-fat state, the oil seepage condition of the roasted duck in the cold storage and reheating processes is reduced, and the roasted duck is beneficial to health;
4. after roasting, the roast duck is cut, sliced, sterilized and packaged according to different packaging requirements, so that various different consumption requirements can be met, and the shelf life of the roast duck can be prolonged;
5. the roast duck prepared by the method is packed in a skin vacuum mode, and the packing film is a barrier film, so that the contact between the product and air can be reduced to the maximum extent, and the Maillard reaction in the product storage process can be reduced.
6. After the light cooking roast duck is packaged, the light cooking roast duck is frozen in a liquid nitrogen quick freezing mode, under the action of liquid nitrogen, the roast duck is rapidly cooled to-80 ℃, ice crystals are not easily generated during freezing, cell walls are not easily broken, so that the loss of nutrient components and juice in the roast duck can be reduced, the flavor of duck meat and the crisp degree of roast duck skin are kept, and after reheating is finished, the taste and the flavor of the roast duck just taken out of a furnace can be perfectly re-engraved, and the roast duck is tender and succulent.
7. When the roast duck prepared by the method is reheated, only common household appliances such as a microwave oven and an air fryer are needed, only 2-10 min is needed in the reheating process, the operation is convenient, and the waiting time is short.
Detailed Description
The following examples are given to further illustrate the embodiments of the present invention. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1
The embodiment provides a processing method of lightly cooked roast ducks, which comprises the following steps:
s1, pretreatment of the duck blanks:
selecting fat duck, pretreating to obtain duck blank, and making into duck blank for use, wherein the pretreatment step specifically comprises: slaughtering fat duck, unhairing, supporting, inflating and scalding skin to obtain a duck blank;
s2, making a special duck blank:
with maltose and NaHCO3The solution is used for pouring the skin of the rudiment duck blanks, the use concentration of maltose is 5-6%, and NaHCO is used3The using concentration of the duck is 0.5-1%, honey with the using concentration of 2-5% is added into the duck, the skin spraying temperature is 88-90 ℃, the skin spraying time is 32-34 s, then the duck is aired in an environment with the temperature of 15-20 ℃ and the humidity of 40-45%, the airing time is 3-5 h, the airing speed is 4-5 m/s, the aired duck is quickly frozen at-35 ℃ to obtain frozen blanks, and the frozen blanks are stored in a refrigerator at-18 ℃ for later use;
s3, airing the blank:
taking out the duck blanks to be baked from a refrigeration house, airing the duck blanks in an airing room until the baked ducks are recovered to normal temperature, and drying the surfaces of the duck blanks, wherein the airing condition is as follows: the temperature is 20-25 ℃, the humidity is 35-40%, the wind speed is 3-5 m/s, low-frequency infrared rays are added for sweeping, and the air is dried for 6-8 hours;
s4, roasting:
putting the aired duck blanks into an oven for roasting at 185-245 ℃ for 70-72 min,
roasting the duck blank into three stages: the first stage is roasting at 185 ℃ for 50min, the second stage is roasting at 205 ℃ for 15min, and the third stage is roasting at 245 ℃ for 5-7 min;
s5, preparing the roast duck in slices:
cutting half of the roast duck into half, slicing half of the roast duck, and connecting the skin and meat of the roast duck;
s6, packaging and sterilizing:
sterilizing the whole roast duck or half roast duck after slicing, then vacuum packaging, and then carrying out secondary sterilization treatment after packaging, wherein the sterilization treatment mode for the roast duck is as follows: ozone sterilization;
s7, quick freezing treatment by liquid nitrogen:
freezing the vacuum-packed roast duck by liquid nitrogen quick freezing, and reducing the temperature of the roast duck to-80 deg.C within 10min by using liquid nitrogen as cold source;
s8, quality inspection:
after the appearance quality of the vacuum-packed roast duck subjected to quick freezing is detected to be qualified, entering the next procedure;
s9, refrigerating, preserving and transporting:
and (4) boxing the roast ducks qualified by the quality inspection, and storing in a refrigeration house at the temperature of-18 ℃.
Example 2
The embodiment provides a processing method of lightly cooked roast ducks, which is the same as the embodiment 1, wherein during the quick freezing treatment, liquid nitrogen is adopted as a cold source, the temperature of the roast ducks is reduced to-60 ℃ within 7-8 min, and the roast ducks are packaged and stored in a refrigeration house at-18 ℃ after quality inspection.
Example 3
The embodiment provides a processing method of lightly cooked roast ducks, which is the same as the embodiment 1, wherein in the process of quick freezing, liquid nitrogen is used as a cold source, the temperature of the roast ducks is reduced to-40 ℃ within 5min, and the roast ducks are packaged and stored in a refrigerator at-18 ℃ after quality inspection.
Comparative example 1
The embodiment provides a processing method of lightly cooked roast ducks, which is the same as the embodiment 1, and the processing method adopts a quick-freezing mode to reduce the temperature of the roast ducks to-30 ℃, and the roast ducks are packaged and stored in a refrigerator at-18 ℃ after quality inspection.
Comparing the light cooked roast ducks produced in examples 1-3 and comparative example 1, the indexes of the roast ducks were as follows: (comparison of degree of liquid nitrogen quick freezing)
Example 4
The embodiment provides a processing method of lightly cooked roast duck, which is the same as the embodiment 1, and maltose with the use concentration of 5-6% and NaHCO with the use concentration of 0.5-1% are added when the duck blanks are subjected to skin spraying treatment3The solution is used for skin pouring at the temperature of 88-90 ℃ for 32-34 s.
Comparative example 2
This comparative example provides a process for lightly cooking roast duck, which is the same as example 1, in the case of the duckWhen the blank is subjected to skin spraying treatment, 5-6% of maltose and 0.5-1% of NaHCO are added3The skin is drenched at the temperature of 92-95 ℃ for 14-16 s.
Comparative example 3
The comparative example provides a processing method of lightly cooked roast duck, which is the same as that in example 1, and maltose with the use concentration of 5-6% and NaHCO with the use concentration of 0.5-1% are added when the duck blank is subjected to skin spraying treatment3And using a honey solution with the concentration of 2-5%, and performing skin spraying at the temperature of 92-95 ℃ for 14-16 s.
Comparing the light cooked roast ducks produced in the above examples 1 and 4 and the comparative examples 2 and 3, the indexes of the roast ducks are as follows: (comparison of skin drenching solution and temperature and time)
| Degree of protein coagulation | Degree of duck blank coloring | Flavor (I) and flavor (II) | |
| Example 1 | 99％ | Chinese date red | Superior food |
| Example 4 | 98％ | Golden Yellow | Good wine |
| Comparative example 2 | 97％ | Yellow colour | Good wine |
| Comparative example 3 | 97％ | Dark yellow | Good wine |
Example 5
The present embodiment provides a processing method of lightly cooked roast duck, which is the same as in embodiment 1, wherein the conditions for air-curing and slowing down the quick-frozen duck blanks are as follows: adding low-frequency infrared rays for sweeping at the temperature of 20-25 ℃ and the humidity of 35-40%, and airing for 6-8 hours;
example 6
The present embodiment provides a processing method of lightly cooked roast duck, which is the same as in embodiment 1, wherein the conditions for air-curing and slowing down the quick-frozen duck blanks are as follows: the temperature is 20-25 ℃, the humidity is 35-40%, the airing speed is 3-5 m/s, and the airing time is 6-12 h;
comparative example 4
The comparative example provides a processing method of lightly cooked roast duck, which is the same as that of example 1, wherein the conditions for air-curing and slowing down the quick-frozen duck blanks are as follows: airing at the temperature of 20-25 ℃ and the humidity of 35-40% for 12-24 h;
comparing the indexes of the lightly cooked roast ducks produced in the above examples 1, 5 and 6 and the comparative example 4 as follows: (contrast moderation conditions)
Example 7
The present embodiment provides a method for cooking lightly cooked roast duck, which is the same as in embodiment 1, wherein the roast of duck blanks is divided into two stages: the first stage is roasting at 185 deg.C for 50min, and the second stage is roasting at 205 deg.C for 15 min.
Comparative example 5
The comparative example provides a method for processing lightly cooked roast duck, which is the same as example 1, wherein the roasting conditions of the duck blanks are 220 ℃ and 70 min.
Comparing the light cooked roast ducks produced in examples 1 and 7 and comparative example 5, the indexes of the roast ducks are as follows: (contrast roasting condition)
| Oil permeability after reheating | Degree of crispness of duck skin | Degree of reduction | Flavor (I) and flavor (II) | |
| Example 1 | 3.09％ | Superior food | 90％ | Superior food |
| Example 7 | 4.22％ | Good wine | 80％ | Superior food |
| Comparative example 5 | 4.80％ | Good wine | 79％ | Good wine |
The roast ducks processed by the above examples and comparative examples comprise the following reheating modes when being reheated:
the frozen roast duck is reheated after sale by an air fryer at 180 ℃ for 8min, and the reheated duck blank tastes crisp and the duck meat is fresh, tender and juicy.
The frozen roast duck is reheated after sale by a microwave oven at 200 ℃ from top to bottom for 2.5min, and the reheated duck blank is crisp in taste and fresh, tender and juicy in duck meat.
The method can fast food, standardize, popularize and industrialize the Chinese traditional roast duck product supply mode, can remarkably improve the sales range and audience population of the Chinese traditional roast duck, remarkably improve the limitation of the Chinese traditional roast duck supply mode, provide delicious taste for single-body noble people, provide opportunity for family fast food, provide possibility for chain fast food, maintain the original taste and flavor of authentic Beijing roast duck by adopting the innovative leading processing technology, and realize the popular consumption demand of the roast duck.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (8)
1. A processing method of lightly cooked roast ducks is characterized by comprising the following steps:
s1, pretreatment of the duck blanks:
selecting fat duck, pretreating, and making into duck blank;
s2, making a special duck blank:
with maltose and NaHCO3The solution is used for coating the ducklings, then the ducklings are aired in an environment with the temperature of 15-20 ℃ and the humidity of 40-45%, the airing time is 3-5 h, the airing speed is 4-5 m/s, the aired ducklings are quickly frozen at-35 ℃ to obtain frozen ducklings, and the frozen ducklings are stored in a-18 ℃ refrigeration house for later use;
s3, airing the blank:
taking out the duck blanks to be roasted from a refrigeration house, airing the duck blanks in an airing room until the roasted ducks are recovered to normal temperature, and drying the surfaces of the duck blanks;
s4, roasting:
hanging the aired duck blanks into an oven for roasting at 185-245 ℃ for 70-72 min;
s5, preparing the roast duck in slices:
cutting half of the roast duck into half, slicing half of the roast duck, and connecting skin and meat;
s6, packaging and sterilizing:
sterilizing the whole roast duck or half roast duck after slicing, vacuum packaging, and performing secondary sterilization treatment after packaging;
s7, quick freezing treatment by liquid nitrogen:
freezing the vacuum-packed roast duck by liquid nitrogen quick freezing technology;
s8, quality inspection:
after the appearance quality of the vacuum-packed roast duck subjected to quick freezing is detected to be qualified, entering the next procedure;
s9, refrigerating, preserving and transporting:
and (4) boxing the roast ducks qualified by the quality inspection, and storing in a refrigeration house at the temperature of-18 ℃.
2. The method for processing lightly cooked roast duck of claim 1, wherein the duck blank pre-treatment step specifically comprises: the fat duck is slaughtered, unhaired, supported, inflated and scalded to obtain a duck blank.
3. The method for processing lightly cooked roast duck according to claim 1, wherein said secret duck blanks are maltose and NaHCO3In the solution, the use concentration of maltose is 5-6%, and NaHCO is used3The using concentration of the honey is 0.5-1%, honey with the using concentration of 2-5% is added into the honey, the skin pouring temperature is 88-90 ℃, and the skin pouring time is 32-34 s.
4. The method of claim 1, wherein the frozen duck blanks are allowed to air under conditions selected from the group consisting of: the temperature is 20-25 ℃, the humidity is 35-40%, the air speed of the airing device is 3-5 m/s, low-frequency infrared rays are added for sweeping, and the airing device is used for airing for 6-8 hours.
5. The processing method of lightly cooked roast duck according to claim 1, wherein the roast of the duck blanks is divided into three stages: the first stage is roasting at 185 deg.C for 50min, the second stage is roasting at 205 deg.C for 15min, and the third stage is roasting at 245 deg.C for 5-7 min.
6. The method for processing lightly cooked roast duck of claim 1, wherein the roast duck is sterilized by: and (5) ozone sterilization.
7. The method for processing lightly cooked roast duck of claim 1, wherein said liquid nitrogen flash freezing is performed by using liquid nitrogen as a cooling source to lower the temperature of the pre-cooked roast duck to-80 ℃ within 10 min.
8. The method of claim 1, wherein the post-sale reheating of the frozen roast duck comprises reheating a microwave oven and an air fryer.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114946927A (en) * | 2022-05-12 | 2022-08-30 | 福建省农业科学院农业工程技术研究所 | Smoked goose preservation method suitable for e-commerce sales mode |
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| CN101711587A (en) * | 2008-10-07 | 2010-05-26 | 徐红 | Method for supplying and producing Chinese traditional roasted duck snacks |
| CN102805363A (en) * | 2012-07-18 | 2012-12-05 | 大连丰禾食品有限公司 | Method for processing roast duck |
| CN106666446A (en) * | 2016-12-06 | 2017-05-17 | 陈凤花 | Manufacture method of roasted ducks |
| CN109770255A (en) * | 2019-02-01 | 2019-05-21 | 河北东风养殖有限公司 | A kind of processing method of roast duck |
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| CN101711587A (en) * | 2008-10-07 | 2010-05-26 | 徐红 | Method for supplying and producing Chinese traditional roasted duck snacks |
| CN102805363A (en) * | 2012-07-18 | 2012-12-05 | 大连丰禾食品有限公司 | Method for processing roast duck |
| CN106666446A (en) * | 2016-12-06 | 2017-05-17 | 陈凤花 | Manufacture method of roasted ducks |
| CN109770255A (en) * | 2019-02-01 | 2019-05-21 | 河北东风养殖有限公司 | A kind of processing method of roast duck |
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| CN114946927A (en) * | 2022-05-12 | 2022-08-30 | 福建省农业科学院农业工程技术研究所 | Smoked goose preservation method suitable for e-commerce sales mode |
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