Under the wave of rapid development of today's society, people's pursuit of new things is rising, and the choice of food flavors is becoming more and more diversified. The taste of many traditional foods has been difficult to satisfy the increasingly discerning taste buds. At the same time, the research and application of low-temperature cooking technology is developing rapidly, and liquid nitrogen quick-freezing technology has become a new cooking method.
There is a saying that "one pigeon is better than nine chickens", and it is believed that the nutritional value of pigeon meat is higher than that of chicken. In fact, pigeon meat is rich in protein, fat, calcium, iron and other nutrients, which have a good effect on nourishing blood and qi and regulating the body.
For the Cantonese people who love to eat pigeons, they are very particular about how to eat pigeons, and have also studied many ways to cook pigeons, including stewed, braised and fried. Among them, crispy pigeon is a traditional famous dish in Cantonese cuisine, which belongs to Cantonese cuisine, with the characteristics of crispy skin and tender meat, bright red color, and delicious flavor.
With the continuous development of the dish production process, three production methods have gradually formed: cooked frying, raw frying and baking. No matter which production method, it is made after a series of processing of the pigeon, hanging crispy water, the finished product is crispy on the outside and tender on the inside, the color is red and bright, and the aroma is rich.
However, although the traditional air-dried pigeon crispy skin is bright and shiny in color and rich in marinated flavor, it also has shortcomings such as soft skin and difficult to chew. As a result, relevant researchers began to try to apply liquid nitrogen quick-cooling technology to the production of crispy pigeons.
Liquid nitrogen is the product of the liquefaction of nitrogen in the air by the air separation device, which is an inert, colorless, odorless, non-corrosive, slightly soluble in water and easy to flow liquid, non-toxic and irritating, and chemically stable. Liquid nitrogen quick-freezing technology was born in the United States, the earliest liquid nitrogen quick-frozen food is made of liquid nitrogen immersion and freezing, usually by direct contact between food and liquid nitrogen, liquid nitrogen can absorb the sensible heat and latent heat of food, so as to achieve the purpose of quick-frozen food.
In mainland China, liquid nitrogen rapid cooling technology is mostly used in industrial development and refrigeration and preservation of food, and the application of cooking technology, such as liquid nitrogen ice cream, is still in the exploratory stage. Liquid nitrogen rapid cooling technology is a more novel method of rapid cooling of food, because the freezing rate of liquid nitrogen is fast and the freezing time is long, and it has no impact on the safety and nutrition of food, so it is favored by various enterprises and their consumers. In recent years, liquid nitrogen rapid cooling technology has developed rapidly in the food industry, and has been widely used in meat products, aquatic products, fruits and vegetable products.
According to experiments, liquid nitrogen quick-freezing has a great effect on the crispy taste of the pigeon. The use of liquid nitrogen for low-temperature quick-freezing can quickly reduce the temperature of the pigeon in a very short time, and promote the pigeon's skin to become extraordinarily firm. Compared with the traditional air-dried pigeon, the crispy pigeon treated with liquid nitrogen is better in taste, the crispy skin is brittle, the color is bright and shiny, the skin is crisp and refreshing, the taste is strong, the taste is strong, easy to chew, the taste is harmonious, and there is a strong sense of eating comfort.
Not only that, liquid nitrogen quick-freezing can also lock in the moisture in the meat to a large extent, making the pigeon meat tender and juicy, the skin is crisp and refreshing, and the taste is richer. Because of this, many poultry slaughtering enterprises and restaurants have adopted liquid nitrogen quick-freezing technology to process suckling pigeons.
With its advantages of fast freezing speed, less cell destruction, low dry consumption and environmental protection, liquid nitrogen rapid cooling technology not only provides an efficient and reliable method for food preservation, but also opens up a new path for food innovation. It is believed that with the continuous progress and improvement of technology, liquid nitrogen rapid cooling technology will play a more important role in the future food industry and continue to promote the development of the food industry in the direction of higher quality and more creativity.