KR100481018B1 - Method for preparing a duck extract using a duck meat, chinese medicines, a pear and a glutinous rice, and a duck extract prepared by the method - Google Patents

Abstract

The present invention relates to a method of preparing a duck steamed solution using duck meat, Chinese herbal medicine, pears and glutinous rice, and a duck steamed liquid prepared by the above method, more specifically, 40-70% by weight of duck meat, sujijihwang, peony, cheongung, 2-3 times the total weight of the ingredients in a material consisting of 10-27% by weight, 1-30% by weight of pears, and 1-20% by weight of glutinous rice, consisting of Angelica, Astragalus, Ginger, Jujube, Cinnamon, Licorice, Bokryeong, and Sine It relates to a method for producing a duck eluent comprising adding water corresponding to the evaporation and a duck eluent prepared by the above method. Duck steam prepared by the method according to the present invention is excellent in taste and aroma by removing the unique smell of gomi and duck due to the herbal medicine. Therefore, there is a useful value as a functional food in response to the consumption symbol of modern people.

Description

Method for preparing a duck extract using a duck meat, chinese medicines, a pear and a glutinous rice, and a duck extract prepared by the method}

The present invention relates to a method of preparing a duck steamed solution using duck meat, Chinese herbal medicine, pears and glutinous rice, and a duck steamed liquid prepared by the above method, more specifically, 40-70% by weight of duck meat, sujijihwang, peony, cheongung, 2-3 times the total weight of the ingredients in a material consisting of 10-27% by weight, 1-30% by weight of pears, and 1-20% by weight of glutinous rice, consisting of Angelica, Astragalus, Ginger, Jujube, Cinnamon, Licorice, Bokryeong, and Sine It relates to a method for producing a duck eluent comprising adding water corresponding to the evaporation and a duck eluent prepared by the above method.

Ducks have been raised for food and medicinal use since ancient times, and when the duck meat is frequently taken around the age of 40 in Dongbubogam and the 3rd Folk New Testament, the body improves due to blood clotting, and the duck, duck brain, and duck bone are detoxifying. It is said to be good for removing toxic substances in the human body (pesticide poisoning in food, tobacco poisoning, alcohol poisoning, pollutants in the air are not completely detoxified by the liver and deposited in cells or organs in the body). In addition, since duck meat contains a large amount of unsaturated fatty acids such as oleic acid and linoleic acid, which are good for the human body, it suppresses the formation of cholesterol and facilitates blood circulation, thereby hardening arteries, hypertension, and stroke. It is known as a good meat for preventing aging and preventing adult diseases of the circulatory system such as diabetes and diabetes. Duck meat, unlike other meats, is also alkaline, preventing the acidification of the human body due to modern food culture, environmental pollution, pollution, drinking and smoking. In particular, its excellent detoxification enhances the immunity of modern people stuck to various pollution, alcohol, etc., strengthens endurance and concentration, and prevents getting tired easily. Duck meat is also rich in high-quality proteins. The quality of protein depends on how many amino acids are essential to the human body. Duck meat is high in lysine, which is a type of essential amino acid, so it is easily digested. It is a good nutrition for children and examinees during the growing season.

As described above, various foods and dishes using ducks that are nutritionally superior have been developed. Among them, duck steamed solution prepared by adding various herbs to duck meat for a certain time is known as a health supplement product along with black goat steamed liquid. However, the conventional duck steaming liquid is produced by extracting hot water at a high temperature for a short time, so that the color and aroma are inferior, and the taste is generally strong, which makes it difficult to eat. Therefore, the duck steaming solution is currently recognized by consumers as a health supplement, but due to the inconvenience of eating, it does not satisfy the preferences of consumers. In addition, the optimum conditions of extraction for increasing the organic matter content of black chlorine distillate were 3 times higher than the amount of water added, extraction temperature of 120 ° C., and extraction time of 5 hours (Young-Boo Kim et al . , 37 (2)): 179, 1995), little research has been done on the preparation of duck steaming liquids.

Thus, the present inventors while improving the disadvantages of the conventional duck steaming solution, and to develop a duck steaming solution that can satisfy the taste of consumers, while improving the taste, aroma, and pharmacological effect of the duck steaming solution. The present invention was completed by selecting a variety of ingredients, finding their optimum mixing ratio, and optimum steaming, concentration and sterilization conditions to develop a duck steaming solution that can be eaten without reluctance because of its excellent taste and aroma.

Accordingly, it is an object of the present invention to provide a method for preparing a duck steaming liquid which is excellent in taste and aroma and can be eaten without a sense of rejection.

Another object of the present invention is to provide a duck steam solution prepared by the above method.

In order to achieve the above object, the present invention is 40-70% by weight of duck meat, Sukjihwang, Peony, Cheongung, Angelica, Astragalus, Ginger, jujube, cinnamon, licorice, Fuling and sign of Chinese medicine 10-27% by weight, Provided is a method for producing a duck steaming solution comprising adding water by adding water corresponding to 2-3 times the total weight of the material to a material consisting of 1-30% by weight of pear and 1-20% by weight of glutinous rice.

In addition, in order to achieve another object of the present invention, the present invention provides a duck steam solution prepared by the above method.

In the present invention, "duck meat" means that the duck, duck head and flippers are mixed.

In addition, in the present invention, "tuck" means ducks from which the viscera, duck head and flippers are removed.

Hereinafter, materials used in the method for preparing a duck steaming liquid according to the present invention will be described in detail.

The present invention provides a method for preparing a duck steamed liquid having excellent taste and aroma using 11 kinds of medicinal herbs, pears, and glutinous rice, which are made of Sukjihwang, Peony, Cheongung, Angelica, Astragalus, Ginger, Jujube, Cinnamon, Licorice, Bokryeong and Sine It is characterized by that. Duck steaming material used in the present invention is made of duck meat, the above 11 kinds of herbal medicines, pears and glutinous rice.

Duck meat used in the present invention is made of whole duck, duck head and flippers from which the internal organs are removed, preferably 40-70% by weight based on the total weight of the material. At this time, the duck, duck head and flippers are preferably used by mixing in a ratio of 3: 1: 1.

The present invention improves the taste and aroma of duck steaming solution, goes with duck meat in order to add a pharmacological effect, and use the herbal medicines suitable for the constitution of the general public in the preparation of duck steaming liquid. Herbal medicines used in the present invention are the results of preliminary experiments on Sukji Hwang, Peony, Cheongung, Angelica, Astragalus, Ginger, Jujube, Cinnamon, Licorice, Bokryeong, Wooslung, Creation, Ganoderma lucidum, Yugeunpi, Astronomical dong, Dongle, Magnolia and Taxi It was selected that the taste of oriental medicine and the peculiar smell of duck appeared the least.

Specifically, the herbal medicine used in the present invention is composed of Sukjihwang, Peony, Cheongung, Angelica, Astragalus, Ginger, Jujube, Cinnamon, Licorice, Bokyeong, and Sine. Most of the herbal medicines used in the present invention have never been used in the preparation of duck steaming liquid, and are the first ones used in the present invention. 11 kinds of herbal medicines used in the present invention and their efficacy are listed in Table 1 below.

11 kinds of herbal medicines used in the present invention No. Kinds efficacy One Hungjiwang Effective for symptoms such as heat, throat dryness, and thirst, and relieves anemia due to hematopoiesis. 2 Peony It relaxes muscles, improves blood flow and acts as a blood donor. 3 Cheongung Efficacy in calming, pain relief and tonic. 4 Donkey Warm in nature, making blood circulating well and used throughout the blood-related diseases. 5 Astragalus Efficacy in tonic, cold, diuretic, small bowel. 6 ginger It treats bad things with wind and cold, drives cold things out, stabilizes ischemia, boosts appetite and helps digestion. In particular, it removes the smell of duck. 7 Jujube Due to its uniform nature, sweet taste and non-poison, it softens the taste of duck bath and makes the inside easier. 8 cinnamon Promotes appetite and is effective for indigestion, stomach ulcers, colds and pain. 9 licorice Detoxification, harmonizing the weakness of other medicines. 10 Ghost Efficacy in tonic, diuresis and sedation. 11 sign Stomach and spleen strong and digestive effect is excellent.

The eleven kinds of herbal medicines used in the present invention are 0.1-10% by weight of Sukjihwang, 15-25% by weight, 15-10% by weight, and 5-10% by weight, based on 100% by weight of the total of Chinese medicines (referring to Korean medicines containing 11 kinds of Chinese medicines). , Angelica 5-10 wt%, Astragalus 5-10 wt%, Ginger 10-25 wt%, Jujube 5-20 wt%, Cinnamon 5-10 wt%, Licorice 5-10 wt%, Bokryeong 0.1-10 wt% It is preferable to use 0.1-5% by weight of sinusoids, and the total herbal medicine is preferably used at 10-27% by weight based on the total weight of the material.

In addition, the present invention uses the pear to alleviate the bitterness of the duck steaming liquid caused by the herbal medicine, and to add a sweet taste to the duck steaming liquid. The pear used in the present invention has a small amount of stone cells, so it is soft and tender, and has a high juice content and high sugar content, but is not limited. Most preferably, naju pear is used. In addition, the ship is preferably used in 1-30% by weight based on the total weight of the material.

Furthermore, the present invention uses glutinous rice to impart viscosity to the duck steaming liquid to enhance the physical properties of the liquid, and to enhance the taste of the duck steaming liquid. It is preferable to use glutinous rice rather than non-glutinous rice, and moreover, glutinous rice is soaked in water for 2 hours and then used to remove water. In this way, the luxury of glutinous rice is increased, and the taste of the rice is increased, which further enhances the taste of the duck steam. In addition, the glutinous rice is preferably used in 1-20% by weight based on the total weight of the material.

Hereinafter, a method of preparing a duck steam solution according to the present invention will be described in detail. The schematic diagram of the manufacturing process of the duck steaming liquid which concerns on this invention is shown in FIG.

First, duck meat, 11 herbs of Table 1, pear and glutinous rice are prepared in the preferred weight percent as described above, respectively, and these are filled in sacks. After that, put the bag filled with ingredients in the steamer and pour water. At this time, the ratio of material and water may vary depending on preference, but material: water = 1: 2-3 is more preferable.

Thereafter, it is evaporated at 1.5-2.5kg / cm 2 for 9-12 hours at 105-121 ° C. Most preferably, it is evaporated under a pressure of 2.5 kg / cm 2 for 10 hours at 121 ° C. Steaming at too high a temperature and pressure will increase bitterness.

After the evaporation is completed, the eluate is filtered and then concentrated to remove debris and grease. At this time, the concentration is preferably carried out until the amount of distillate is 60-66% of the amount of water added to the material.

Then, honey is added to the concentrated steamed liquid to further alleviate the bitterness of the steamed liquid due to the herbal medicine and to enhance the overall taste of the duck steamed liquid. At this time, acacia honey, honey, rapeseed honey, tangerine honey, horse chestnut honey, clover honey, chestnut honey and the like can be used, and more preferably acacia honey. In addition, the amount of honey may be changed according to preference, preferably 3.5-4.25% by weight, and more preferably 3.75% by weight, based on the total weight of the concentrated distillate. After adding 3.75% by weight of honey, the brix of the duck's bath solution is about 12 brix.

The duck steamed solution prepared as described above is packaged in a container, sterilized and cooled to complete a duck steamed product. In this case, a can or a retort pouch may be used as the container, and more preferably, a retort pouch is used. In addition, sterilization is preferably performed at 105 ° C for 35 minutes. If the sterilization temperature is too low, the sterilization effect is insignificant. On the contrary, if the sterilization temperature is too high, the sterilization effect is high, but the color of the duck steam is changed and the value of the product decreases.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Manufacture example 1>

Preparation of Duck Steam

In the present invention, a duck (Fine Korea Co., Ltd.) having a biomass of 1,400 to 2,500 g was used. First, the head and foot of the duck was cut, and then the shell and claws were removed using a stripper and washed with purified water. After that, the whole duck was removed from the head and feet completely removed, and then washed in half. The eleven kinds of herbal medicines listed in Table 2 were prepared by precisely weighing by type. Sine was used by roasting for 15-20 minutes at 95-105 ℃. In addition, ginger was washed cleanly so that dirt, sand, and the like did not have any impurities, and then cut to a size of about 3 mm. The glutinous rice was soaked in water and soaked for 2 hours, and then drained. The pears were washed thoroughly, and then the shells were removed and then cut into proper sizes. Each material thus prepared was filled into a bag. The basic compounding ratio of each material is shown in Table 2 below. The bag filled with the material was placed in a steamer, followed by steaming at 121 ° C. for 10 hours by adding twice the amount of water. After filtration using a filter, it was concentrated with a baler heater (modern ENG) until the amount of water added to the material was 66%. Acacia honey was added to the concentrated steaming liquid at 3.75% by weight of the total weight of the steaming liquid. Thereafter, the product was automatically packed in a retort pouch, sterilized for 35 minutes at 105 ° C., and then cooled to complete a duck steamed solution.

Basic compounding ratio of duck steaming liquid material Basic compounding amount (g) weight% Duck Meat (Tuck: Duck Head: Duck Feet = 3: 1: 1) 24,000 60.0 Hungjiwang 1,004 2.51 Peony 2,104 5.26 Celestial palace 1,004 2.51 Party ear 1,004 2.51 Yellow flag 1,004 2.51 ginger 1,512 3.78 Jujube 1,004 2.51 cinnamon 1,004 2.51 Licorice 752 1.88 Ghost 404 1.01 sign 404 1.01 Glutinous rice 2,800 7.0 ship 2,000 5.0 system 40,000 100

Experimental Example 1

Determination of Optimal Addition of Duck Meat

In order to increase the palatability by adjusting the material blending ratio, as shown in Table 3 below, the addition amount of duck meat was changed to prepare a duck steam solution according to the same method as in Preparation Example 1 above. At this time, duck meat, duck head and flippers were used in a 3: 1: 1 ratio. Afterwards, 20 trained sensory agents were used to determine: i) color and clarity of the duck bath solution, ii) odor (unpleasant odor / fragrant odor), ⅲ) taste (flavor / sweetness) and ⅳ) overall palatability. Was carried out by the 9-point method (1 = very bad, 5 = normal, 9 = very good). Each result was calculated by the average score and is shown in Table 3 below.

Sensory Test Results of Duck Steaming Solution by Addition of Duck Meat Treatment Added amount of duck meat (% by weight) Symbol A 40 3.2 B 50 4.3 C 60 7.4 D 70 4.7

As a result, as shown in Table 3, the degree of acceptability in the case where the amount of duck meat added was 60% (process C) was the highest. When the amount of duck meat was small, the taste dropped, and on the contrary, when the duck meat was too large, the smell of duck was strong and greasy, and it was judged to have a rejection.

Experimental Example 2

Determination of Optimal Addition of Herbs

The amount of each herbal medicine was changed as shown in Table 4 below to prepare a duck steam solution according to the same method as Preparation Example 1. The unit of the added amount of each herbal medicine described in Table 4 is the weight percent based on the total weight of the material. Then, the sensory test was carried out according to the same method as Experimental Example 1.

Sensory Test Results of Duck Steaming Solution According to the Amount of Herbal Medicine Herbal medicine (% by weight) Treatment A Treatment B Treatment C Treatment D Treatment E Hungjiwang 3.72 2.79 2.51 1.86 0.74 Peony 9.30 6.98 5.26 4.65 3.91 Celestial palace 3.72 2.79 2.51 1.86 1.56 Party ear 3.72 2.79 2.51 1.86 1.56 Yellow flag 3.72 2.79 2.51 1.86 1.56 ginger 3.58 4.19 3.78 2.79 5.33 Jujube 3.72 2.79 1.51 1.86 3.05 cinnamon 3.72 1.79 2.51 1.86 1.56 Licorice 2.80 2.09 1.88 1.40 1.17 Ghost 1.00 0.50 1.01 1.53 0.74 sign 1.00 0.50 1.01 0.60 0.74 Sum 40 30 27 21.63 21.92 Symbol 3.1 4.1 5.7 6.4 8.5

As a result, as shown in Table 4, the degree of preference of the treatment E E was the highest, and when the addition amount of the total medicinal herbs exceeds 27% by weight relative to the total weight of the material, the taste was too strong and the color was black. Also, transparency was not good.

Experimental Example 3

Determination of the optimal amount of water

In order to further improve the palatability of the duck steaming liquid according to the present invention, the mixing ratio of the material and water was changed as shown in Table 5 to prepare a duck steaming liquid according to the same method as in Preparation Example 1. At this time, the addition amount of duck meat and herbal medicine was fixed to the amount showing the highest preference through Experimental Examples 1 and 2. Then, the sensory test was carried out according to the same method as Experimental Example 1.

Sensory Test Results of Duck Steaming Solutions According to the Mixing Ratio of Ingredients and Water Treatment Material: water Symbol A 1: 2 8.1 B 1: 3 6.9 C 1: 4 5.3 D 1: 5 4.1

As a result, as shown in Table 5 above, the acceptability in the case where the ratio of material and water is 1: 2 (Treatment A) was highest as 8.1. In addition, as the ratio of water was higher, the concentration of the eluent was diluted and the taste was decreased.

Experimental Example 4

Determination of optimal amount of pear

The addition amount of the pear was changed as described in Table 6 below, and duck steam was prepared according to the same method as Preparation Example 1 above. Then, the sensory test was carried out according to the same method as Experimental Example 1.

Sensory Test Results of Duck Steaming Solution According to Pear Addition Treatment Pear added amount (wt%) Symbol A One 3.4 B 5 4.2 C 10 7.8 D 20 5.1 E 30 3.7

As a result, as shown in Table 6 above, it was found that the degree of preference of the treatment tool C was the highest.

Experimental Example 5

Determination of Optimal Addition of Glutinous Rice

The addition amount of glutinous rice was changed as shown in Table 7 below to prepare a duck steam solution according to the same method as in Preparation Example 1. Then, the sensory test was carried out according to the same method as Experimental Example 1.

Sensory Test Results of Duck Steaming Solution with Addition of Glutinous Rice Treatment Amount of glutinous rice added (% by weight) Symbol A One 2.7 B 5 5.4 C 7 7.2 D 10 4.5 E 20 3.3

As a result, as shown in Table 7, the highest acceptability was shown in the treatment C. If the amount of glutinous rice was added too much, the viscosity of the eluate increased and it was found to be inconvenient to drink.

Experimental Example 6

Determine optimal steam conditions

In order to find the optimum steaming conditions in the preparation of duck steaming liquid, the steaming temperature (105 ℃ and 121 ℃), steaming time (9, 10, 11 and 12 hours) and pressure conditions (1.5 ~ 2.5kg / ㎠) According to the same method as Preparation Example 1 was prepared duck steaming solution. At this time, the addition amount of each material was used in the amount irradiated with the highest preference through Experimental Examples 1 to 5. Then, the sensory test was carried out according to the same method as Experimental Example 1. As a result, the highest acceptability was shown under the conditions shown in Table 8 below. In particular, it showed high preference in terms of color, transparency, aroma and taste.

Optimum Steam Conditions Steam temperature 121 ℃ Evaporation time 10 hours Pressure condition 2.5kg / ㎠

Experimental Example 7

Determination of Optimal Concentration

After the extraction is completed in the steam bath, the duck steaming solution according to the present invention is subjected to a filtration process to remove the residue and grease of the steam bath, followed by a concentration step. Therefore, the present inventors prepared a duck steaming solution by varying the concentration, as shown in Table 9 to determine the optimum concentration. At this time, the concentration was calculated by converting the amount of concentrated duck steam into% using the amount of water added to the material as 100. Then, the sensory test was carried out according to the same method as Experimental Example 1.

Sensory Test Results According to the Concentration of Duck Steam Treatment Concentration (%) Symbol A 55 5.15 B 60 7.32 C 66 8.01 D 77 4.80

As a result, as shown in Table 9, the degree of preference of the treatments B and C appeared to be high in terms of color, transparency, taste, etc., in particular, the degree of preference of the treatment C. In case of too much concentration, the taste increased.

Experimental Example 8

Determination of the optimal amount of honey

The present invention adds honey to the concentrated duck steam to enhance the overall taste of the duck steam. In order to investigate the optimum amount of honey, as shown in Table 10 below, the amount of honey was changed and duck steam was prepared in the same manner as in Preparation Example 1. The addition amount of honey described in Table 10 is the weight percent relative to the total weight of the evaporate concentrated through the concentration step. Then, the sensory test was carried out according to the same method as Experimental Example 1.

Sensory Test Results of Duck Steaming Solution with Addition of Honey Treatment Honey addition amount (% by weight) Symbol A 3.50 7.55 B 3.75 8.35 C 4.00 6.25 D 4.25 5.70

As a result, as shown in Table 10, both of the treatment group A and the treatment group B showed a relatively high degree of preference, and among them, the treatment group B showed the highest degree of preference.

Experimental Example 9

Determine optimal sterilization conditions

The present inventors performed sterilization under various conditions shown in Table 11 to find an optimal sterilization condition that can be stored for a long time. 1 ml of duck steamed solution was aseptically diluted 10-fold with 0.85% physiological saline and incubated at 35 ° C. for 24 hours according to standard agar plate culture. Thereafter, the number of cultured colonies was calculated. The color change and bacterial count of the duck steam according to the experimental conditions are shown in Table 11 below.

Measurement results of color and bacterial count of duck steaming solution according to sterilization conditions Treatment A Treatment B Treatment C Treatment D Sterilization Temperature 95 ℃ 105 ℃ 105 ℃ 121 ℃ Sterilization time 30 minutes 15 minutes 35 minutes 15 minutes Color change radish radish radish U General bacteria count 70cfu / ml or less 50cfu / ml or less 10cfu / ml or less 10cfu / ml or less

As a result, as shown in Table 11 above, the bacterial counts of the treatment C and the treatment D appeared to be 10 cfu / ml or less, which was suitable for the specification of the extracted processed food. However, in the treatment group D, it was confirmed that a change in the color of the duck steamed liquid occurred. From this result, the optimum sterilization temperature was 105 ° C and the optimum sterilization time was 35 minutes.

The optimum mixing ratio of the material of the duck steaming liquid according to the present invention set through the above Experimental Examples 1 to 9 is as described in Tables 12 to 14. In Table 12, each weight percent is listed to one decimal place.

Optimal mixing ratio of ingredients of duck steaming liquid material weight% Duck Meat (Tuck: Duck Head: Duck Feet = 3: 1: 1) 61.0 Hungjiwang 0.7 Peony 3.9 Celestial palace 1.6 Party ear 1.6 Yellow flag 1.6 ginger 5.3 Jujube 3.1 cinnamon 1.6 Licorice 1.2 Ghost 0.7 sign 0.7 Glutinous rice 7.0 ship 10.0 system 100

Optimal mixing ratio of materials and water ratio Material: water 1: 2

Optimal mixture ratio of steamer and honey weight% Eluent 96.25 Honey (Acacia Honey) 3.75 Sum 100.00

As described above, the present inventors have found the optimum manufacturing conditions of the duck steamed liquid with high taste and aroma. Duck steam prepared by the method according to the present invention is excellent in taste and aroma by removing the unique smell of gomi and duck due to the herbal medicine. Therefore, there is a useful value as a functional food in response to the consumption symbol of modern people.

Figure 1 shows a schematic diagram of the manufacturing process of duck steaming liquid according to the present invention.

Claims (10)

Duck meat 40-70% by weight, Sukjihwang, Peony, Cheongung, Angelica, Astragalus, Ginger, Jujube, Cinnamon, Licorice, Bokryeong and signature Chinese herbal medicine 10-27%, Pear 1-30% and Glutinous rice 1-20% A method for producing a duck steaming liquid comprising adding and steaming water corresponding to 2-3 times the total weight of the material to a material consisting of%. The method of claim 1, wherein the duck meat, characterized in that the duck, flippers and duck head is mixed in a ratio of 3: 1: 1. The method of claim 1, wherein the medicinal herb is 0.1-10% by weight, 100-25% peony, 10-10% by weight, 5-10% by weight, Angelica 5-10% by weight, Astragalus 5-10% by weight, based on 100% by weight of Chinese medicine, Ginger 10-25% by weight, jujube 5-20% by weight, cinnamon 5-10% by weight, licorice 5-10% by weight, Bokyeong 0.1-10% by weight and sinus 0.1-5% by weight. The method of claim 1 wherein the steaming is performed at 105-121 ° C. for 9-12 hours. The method of claim 1, further comprising filtering and concentrating the distillate. 6. The method of claim 5 wherein said concentrating is until said amount of steam is 60-66% of the amount of water added to said material. 6. The method of claim 5, further comprising adding, packaging and sterilizing honey to the concentrated distillate. 8. The method of claim 7, wherein the honey is added in an amount of 3.5-4.25% by weight based on the total weight of the concentrated distillate. 8. The method according to claim 7, wherein the sterilization is performed at 105 DEG C for 35 minutes. Duck steam liquid prepared by the method of any one of claims 1 to 9.