Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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WANG Ya-qi, RAO Wei-li, TIAN Jian-wen, WANG Zhen-yu. Research progress in green manufacturing technology of roasted duck[J]. Science and Technology of Food Industry, 2017, (13): 315-319. DOI: 10.13386/j.issn1002-0306.2017.13.059
Citation: WANG Ya-qi, RAO Wei-li, TIAN Jian-wen, WANG Zhen-yu. Research progress in green manufacturing technology of roasted duck[J]. Science and Technology of Food Industry, 2017, (13): 315-319. DOI: 10.13386/j.issn1002-0306.2017.13.059
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Research progress in green manufacturing technology of roasted duck

    Abstract
  • The characteristics and drawbacks of the traditional roasted duck were analyzed, while the single green roasting technologies and complex green roasting technologies of efficient, energy conservation and low hazard were reviewed, such as superheated steam roasting, air impingement roasting, thermal drying roasting and light wave roasting.On the basis of this, this paper provides a reference for the green production on the future and research of roasted duck.
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