Study on roasting "Peking-duck" using air-jet impingement technique and decreasing polycyclic aromatic hydrocarbons of the production
The process of roasting"Peking-duck"by tradition whether heated directly with fire or indirectly that was used high temperature about 230～270 ℃.The oil from duck was dropped down, heated and burnt, those can bring smoke with polycyclic aromatic hydrocarbons, the facts can not to be ignored that those mutagenic carcinogen polluted roasting duck and surroundings.It was a new technology for roasting Peking-duck with air-impingement that can give the higher efficiency of heat transfer.According to this mechanism, in order to heat up the raw duck, the hot air jetted directly on raw duck with high speed, the enough energy wasobtained by raw duck at a short time, it insured Peking duck against polluted.In this work, the equipment of pretreatment and air-jet impingement oven was designed for"Peking-duck"roasting, the optimum processing was defined for roasting of"Peking-duck"used air-jet impingement oven, and the PAHs were determined in roasting Peking duck.It is show that roasting"Peking-duck"at 180～190 ℃ has the similar quality to the traditional, the content of PAHs are under the standards of nation and Europe.Using air-jet impingement oven, as a result, it can decrease the injurant, moreover, it can keep the flavor and taste proper to roasting Pekingduck, and therefore, the technique of air-jet impingement is feasible for roasting Peking-duck.