KR100492510B1 - Well-being herb duck and manufacturing method - Google Patents

Abstract

The present invention relates to a wellness herb duck and a method of manufacturing the same, in detail by infiltrating the composite herb and char-grilled condiments into duck raw meat in a physical manner by dipping while rotating in a massage tumbler. The present invention relates to a well-being herb duck and a method for manufacturing the same, which can be saved and adapted to the changing tastes of consumers by eliminating peculiar odor and softness of meat.

The composition of the present invention for this purpose is to achieve the above object, the composition of the duck raw meat cut to a certain size in a state in which the neck, tail, bone, etc. are removed; A composite herb containing at least one of sage, rosemary, sage, bay, chanel and parsley, in which the duck meat is immersed; Soy sauce 19.5 wt%, starch syrup 15 wt%, purified samsam 10.27 wt%, pear 7.5 wt%, garlic 6.6 wt%, leek 4.6 wt%, maltitol 6.6 wt%, sesame oil 2.54 wt%, roasted taste mix 2.22 wt%, ginger 1.6 It includes a seasoning sauce in which the duck raw material meat is immersed, including weight%, caramel 0.07 weight%, purified water 19.3 weight%. And, the composite hub is 23% by weight of pepper, 22% by weight of garlic, 18% by weight of glucose, 10% by weight, pepper 10% by weight, black sesame 4% by weight, white sesame seeds 4% by weight, the sage, rosemary At least any one of sage, bay, chanel and parsley is included in 9% by weight.

Description

Well-being herb duck and manufacturing method

Regarding the wellness herb duck and its manufacturing method, in detail, by incorporating the complex herb and char-grilled condiments into the raw duck meat in a physical way by rotating in a massage tumbler, the natural herbal flavor and taste can be utilized. The present invention relates to a wellness herb duck and a method for manufacturing the same according to the changing tastes of consumers by eliminating peculiar odor and tenderness of meat.

Duck meat is a good source of iron, phosphorus and vitamin B compared to other meats.Beef and pork have a higher content of unsaturated fats than pork, resulting in excellent nutritional value and low calories. It is good food for elderly people with low activity. That is, other meats are mostly acidic foods, whereas duck meat is weakly alkaline for the human body. Therefore, sodium, calcium, lecidine, and selenium are very strong, reducing cholesterol in the blood vessels, helping to prevent stroke, arteriosclerosis, hypertension, and osteoporosis, diabetes, neuralgia, and cancer cell outbreaks.

Ducks, unlike other livestock, are easily poultry growing around 90% of their maturity at 7-8 weeks of age, even if they are of low nutritional value. Although it has been used in recent years, it has been known that it has an excellent effect on diseases of the circulatory system such as increase in breeding numbers, function of antidote, hypertension, and arteriosclerosis, and it does not require pesticides in rice farming when radiating ducks to rice. In addition to the image of eco-friendly agriculture, the consumption of duck meat is approaching 15% by weight of the total chicken consumption, and thus industrial interest in duck meat is increasing.

Korean Laid-Open Publication No. 10-2001-0099158 discloses ham sausages and spam produced using low-fat, high-nutrition foods such as ducks and sulfur ducks, and methods of making them. Also, Korean Laid-Open Publication No. 10-2001-0109948 According to the duck, hair and feces removed 1-2kg, licorice 150-250g, vigor 150-250g, gold and silver 150-250g, oak 250-350g, tofu 150 ~ 250g Ginger, oak, ganoderma lucidum, lacquer tree, dragon's meat, yugeunpi, peony, tea, creation, pogo, sewage, hyangbuja, safflower seed and rare 15-250g of water in the ratio of 35-45ℓ and put in a pressure cooker It is disclosed as a method of manufacturing a health food based on a duck whose liquid is boiled after boiling for an hour.

However, the inventions of the conventional duck meat as described above were mainly intended to utilize the function as a health food, but to reduce the fishy taste of the duck, soften the salty taste of the duck itself, and not chewy meat to flavor the taste in the mouth The reality is that duck foods are prepared by dyeing the salt so that it can be prepared.

The present invention has been made to solve the above problems, by removing the smell of ducks using natural herbs to increase the utility as a consumer's favorite food and to increase the unsaturated fatty acid instead of removing the fatty components of ducks It is an object of the present invention to provide a wellness herb duck and a manufacturing method thereof that are not only beneficial to the body of the consumer but also excellent in taste.

The composition of the present invention for achieving the above object is a duck raw material cut to a certain size in a state in which the neck, tail, bone, etc. are removed; A composite herb containing at least one of sage, rosemary, sage, bay, chanel and parsley, in which the duck meat is immersed; Soy sauce 19.5 wt%, starch syrup 15 wt%, purified samsam 10.27 wt%, pear 7.5 wt%, garlic 6.6 wt%, leek 4.6 wt%, maltitol 6.6 wt%, sesame oil 2.54 wt%, roasted taste mix 2.22 wt%, ginger 1.6 It includes a seasoning sauce in which the duck raw material meat is immersed, including weight%, caramel 0.07 weight%, purified water 19.3 weight%.

And, the composite hub is 23% by weight of pepper, 22% by weight of garlic, 18% by weight of glucose, 10% by weight, pepper 10% by weight, black sesame 4% by weight, white sesame seeds 4% by weight, the sage, rosemary At least any one of sage, bay, chanel and parsley is included in 9% by weight.

Or a raw material preparation step of cutting the duck raw material meat into a predetermined thickness while removing the bones of the neck, tail, and bone; Duck meat and soy sauce 19.5%, starch syrup 15%, refined samon sugar 10.27%, pear 7.5%, garlic 6.6%, leek 4.6%, maltitol 6.6%, sesame oil 2.54%, roasted taste mix 2.22% by weight , 1.6% by weight of caramel, 0.07% by weight caramel, 19.3% by weight of purified water mixed with a mixed herb containing at least one of sage, rosemary, savory, bay, chanel, parsley, the duck raw meat Rotating for a period of time includes the maturing step of infiltrating the compound herb and seasoning sauce through the duck meat.

Here, the raw duck meat is characterized in that rotated at a speed of 13 to 14 times for 1 minute.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the wellness herb duck according to the present invention and a manufacturing method thereof will be described in detail.

1 is a flow chart showing a wellness hub duck manufacturing method according to the present invention.

Referring to Figure 1, well-being herb duck according to the present invention in the raw material preparation step (S10) and cut the raw material flesh to a predetermined thickness in the state of eliminating the neck, tail, bone by the flesh of 1.6 kg to 3.0 kg meat , The duck raw material meat is immersed in a compound hub and seasoning sauce.

And the composite hub contains at least one of sage, rosemary, sage, bay, chanel, parsley, and mixed with the herbs to enter other ingredients for a predetermined taste. To illustrate this example, red pepper 23%, garlic 22%, glucose 18%, spice 10%, pepper 10%, black sesame 4%, white sesame 4%, rosemary 4%, chanel 3 By weight, parsley 2% by weight is mixed to form a composite hub. Wherein the rosemary, chanel and parsley are replaceable among the herbs mentioned above.

That is, according to the consumer's preference, it contains sage for tonic effect, antiseptic, antibacterial, digestive system, and skin moisture retention, or rosemary for memory and concentration. Includes ivory to help with fatigue and to recover from fatigue; bay to treat insomnia and neuralgia rheumatism; parsley to support vitamins and iron; and digestion and colic medications to children It is desirable to produce composite hubs, including channels.

In addition, in the present invention, seasoning sauce is used in addition to the composite hub, wherein the seasoning sauce is used, soy sauce 19.5% by weight, starch syrup 15% by weight, 10.27% by weight per tablet temperature, 7.5% by weight pear, garlic 6.6% by weight, leek 4.6 By weight, maltitol 3.8% by weight, sesame oil 2.54% by weight, roasted taste mix 2.22% by weight, ginger 1.6% by weight, caramel 0.07% by weight, purified water 19.3% by weight.

As described above in the raw material preparation step (S10), when the duck raw material and the composite herb and seasoning sauce is prepared, the ripening step (S20) is started. The aging step (S20) is mixed with the mixed hub and seasoning sauce in one container and soaking duck raw material meat for a certain time. At this time, the composite hub is 5% by weight, seasoning sauce is 35% by weight. Duck meat is mixed in proportion to 60% by weight.

In addition, the duck meat is immersed and at the same time using a massage tumbler to rotate in a ratio of 13 to 15 times per minute in the mixture of the composite hub and seasoning sauce to accelerate the yield and speed of dyeing.

Here, the ratio of the hourly yield and salting of the duck meat is as shown in Table 1 and Table 2. Table 1 shows measurement data of conventional roasted duck.

Looking at Table 1, conventionally, when the duck meat was immersed in the sauce for seasoning, the yield of the sauce was penetrated into the duck meat until 120 minutes had elapsed until the yield became 100%. 80 minutes after immersion, it was slightly salted, and after 100 minutes, it became salted to the center. That is, conventionally, it can be seen that a total of 120 minutes has elapsed before the seasoning of duck meat is seasoned.

Table 2 is a measurement data of wellness herb duck according to the present invention.

Comparing Table 1 and Table 2, the present invention measured 20 minutes after immersion of duck meat, after which the outside of the duck meat was salted, and after 50 minutes, the yield was 100%, and the salt was fed to the center. That is, the wellness herb duck according to the present invention was measured that 50 minutes of the time that the seasoning and the flavor of the complex herb is introduced into the duck meat (S20).

As described above, when the aging step is completed, the seasoning source and the complex hub is provided to the consumer through a cutting step of slicing the duck meat in a certain size.

While the invention has been shown and described with respect to certain preferred embodiments, it will be appreciated that the invention can be modified and modified in various ways without departing from the spirit or scope of the invention as set forth in the claims below. One of ordinary skill in the art will readily know.

As described above, the wellness herb duck and its manufacturing method use a mixed herb having various effects and use it together with the seasoning sauce of the duck, and the smell of the duck disappears, and the bad fat component of the duck is removed and it is good for the body. Increase the unsaturated fatty acids to fit the taste of fast-changing consumers, and also has the effect of promoting health.

1 is a flowchart showing a wellness hub dish and a method of manufacturing the same according to the present invention.

Table 1 is a table measuring the yield of a typical dish,

Table 2 is a table measuring the yield of wellbeing herb dishes according to the present invention.

Claims (4)

Duck raw meat cut to a certain size in the state that the neck, tail, bone, etc. are removed; A composite herb containing at least one of sage, rosemary, sage, bay, chanel and parsley, in which the duck meat is immersed; Soy sauce 19.5 wt%, starch syrup 15 wt%, purified samsam 10.27 wt%, pear 7.5 wt%, garlic 6.6 wt%, leek 4.6 wt%, maltitol 6.6 wt%, sesame oil 2.54 wt%, roasted taste mix 2.22 wt%, ginger 1.6 Well-being herb duck, characterized in that it comprises a seasoning source in which the duck raw material meat is immersed, including weight%, caramel 0.07% by weight, purified water 19.3% by weight. The method of claim 1, wherein the composite hub Pepper 23% by weight, garlic 22% by weight, glucose 18% by weight, spice 10% by weight, pepper 10% by weight, black sesame seeds 4%, white sesame seeds 4% by weight, the sage, rosemary, sage, bay, chanel Wellbeing herb duck, characterized in that at least one of parsley is included in 9% by weight. A raw material preparation step (S10) of cutting the duck raw material meat into a predetermined thickness in a state in which the bones of the neck, tail, and bone are removed; Duck meat and soy sauce 19.5%, starch syrup 15%, refined samon sugar 10.27%, pear 7.5%, garlic 6.6%, leek 4.6%, maltitol 6.6%, sesame oil 2.54%, roasted taste mix 2.22% by weight , 1.6% by weight of caramel, 0.07% by weight caramel, 19.3% by weight of purified water mixed with a mixed herb containing at least one of sage, rosemary, savory, bay, chanel, parsley, the duck raw meat Well-being herb duck manufacturing method comprising the aging step (S20) to penetrate the raw material through the marinated herbs and seasoning sauce by rotating for a time. The method of claim 3, wherein The raw duck meat manufacturing method for a wellness hub duck, characterized in that for 1 minute to rotate at a speed of 13 to 15 times.