KR100509013B1 - Method for manufacturing of a fried duck food - Google Patents

Abstract

The present invention relates to a duck meat cooking method. The present invention, the step of trimming the duck meat from the intestines and hairs removed in a predetermined method; The trimmed duck meat is salted using a predetermined salt water, wherein the salt water is 2 to 5 times the weight of the trimmed duck meat, and is salted for 8 to 10 hours. Juxtaposition of making a call; Aging the salted duck for 20 to 30 hours in the temperature range of minus 2 ℃ to 3 ℃; After the matured duck meat cut into pieces of an appropriate size, coating a fried cloth using a predetermined fried dough; Frying the fried meat coated duck meat for 6 to 8 minutes in a frying oil at a temperature of 150 to 180 ° C., forming a sheath in the middle of frying; And applying a seasoning sauce to the fried duck surface by using a brush. According to the present invention, it is possible to improve the compatibility as a food by providing the cooking convenience of the duck meat, and also solves problems such as meat quality and smell, which are pointed out as problems in commercializing the duck meat.

Description

Method for manufacturing of fried duck food

The present invention relates to a method for preparing a duck dish, and more specifically, by proceeding with the steps such as applying a specially developed predetermined salt, ripening, frying cloth and seasoning sauce while differentiating from the conventional method of duck meat. , Relates to a duck meat cooking method characterized by improving the taste and aroma of cooking.

Ducks are wild animals of the genus Gooseneck Ducks and the subfamily of ducks. They were raised in ancient Egypt from 2 to 3 thousand BC, and are known to have been raised in the swampy areas of southern China in Asia. Ducks have been widely used for the treatment and prevention of various diseases such as stroke, hypertension and heart disease in oriental medicine and folk medicine. Dr. Il-hoon Kim (1909-1992), revered under the legendary name, introduced the prescription of ducks in detail while publishing a book called The New Testament that provided an alternative to the era of cancer and incurable diseases. When the clinical case was excellent, duck weakness began to attract attention. Adult diseases are not caused by past diseases or inadvertent care, but are caused by the weakening of the immune system by all kinds of toxic substances and heavy metals that enter and accumulate in the body through respiration and food intake. One is true.

Duck meat, which is understood in Chinese medicine, is sweet, salty, and flat. It acts on the menopausal nerves, helping to loosen, relieve heat and ease the book. It is known to treat sudden fever and vengeance, to swell the swollen bones, and to control bone fever, cough, and pulmonary tuberculosis. On the other hand, if you eat the duck head to treat the species (水腫) and urinate well, the ducky is salty and non-toxic, but the blood to send all the poisons to release anemia, dysentery, etc., and drink the warm blood of the duck Or drink alcohol. If a person is drowned and dies, the duck blood can flow into the mouth and it can be revitalized. In this case, it is desirable to use white duck blood. Duck eggs look at the sound and reduce the heat of the lungs, so the cough and sore throat caused by waste heat, diarrhea or dysentery boiled and eat. Eat salty but not too much. Duck oil is very cold in nature, and it is known to control the heat of swelling and cold heat. Duck gallbladder is spicy and cold, and is applied to hemorrhoids, a kind of hemorrhoids. (Conjunctivitis) It is known to put it early (see agreement, medical introduction, fragrance collection room, synonym dictionary, Chinese medicine war).

Even when such drug efficacy and the like are known, various cooking methods for commercial use have not been introduced, and due to the peculiar odor generated from duck meat, its preference is inferior to that of other commercially available meat foods. This is one of the problems to be solved for the commercialization of duck meat in the future.

Considering the properties of duck meat, which have been identified in oriental medicine and food nutrition, the related industry has been proposed to manufacture a variety of duck dishes for the purpose of health improvement and various dietary improvements through foodization of duck meat. The present invention has been proposed as part of the background of food development in the food industry.

The technical problem to be achieved by the present invention is to solve the problems such as odor that is not commercialized as food, despite the advantages of food nutrition of duck as described above, and to introduce an easy cooking method, such a technical problem In order to achieve the object of the present invention to provide a duck meat manufacturing method.

Duck meat cooking method proceeds by the frying method of the duck meat cooking method for achieving the technical problem to be achieved by the present invention, (a1) the step of trimming the duck meat with the interior and hair removed in a predetermined method; (b1) The trimmed duck meat is salted using a predetermined salt water, wherein the salt water is 2 to 5 times the weight of the trimmed duck meat, and is salted for 8 to 10 hours. Paralleling the sheathing of the meat; (c1) aging the salted duck for 20 to 30 hours at a temperature range of minus 2 ℃ to 3 ℃; (d1) after the matured duck meat is cut into pieces of an appropriate size, coating a fried cloth using a predetermined fried dough; (e1) frying the fried meat coated duck meat in fried oil at a temperature of 150 to 180 ° C. for 7 to 8 minutes, and forming a sheath on the fried meat in the middle of frying; And (f1) applying a predetermined sauce to the fried duck surface using a brush.

At this time, the method of grooming the duck meat of step (a1) (a11) finishing the trimming with all the bones and shells inside the duck, or (a12) the breast bone and duck skin of the duck is removed It is preferable to proceed with the method of finishing the trimming in the state or (a13) removing both the bone and the shell of the duck meat to finish the trimming in the state of the duck meat.

On the other hand, the salt water used in the step (b1) is 9 to 12 times the mineral water, 0.5 to 0.8 times ginger, 0.5 to 0.8 times the flavor liquor and 0.1 to 0.2 times the volume of vinegar, respectively, based on the volume of soy sauce Using the one prepared by mixing, and the fried dough used in the step (d1), paprika seasoning is based on the amount of one cup of beer, paprika seasoning is 0.4 to 0.6 tablespoons and broth from 80 120 ml each is prepared by mixing, the seasoning sauce used in the step (f1), based on the amount of two spoons of oyster sauce, 1 to 2 spoons of chili sauce, 0.8 to 1.5 spoons of sake, ginger powder It is preferable to use 0.4 to 0.6 spoon and garlic powder prepared by mixing 0.4 to 0.6 spoon each with a small spoon.

On the other hand, the duck meat cooking method proceeded by the charcoal roasting method of the duck meat cooking method for achieving the technical problem to be achieved by the present invention, (a2) built-in and hairless duck meat, (a21) the inside Finishing the trimming with all the bones and shells of the trimmed, or (a22) trimming the trimming with the peeling of the breastbone and duck shells therein removed; (b2) based on the volume of the soy sauce in the groomed duck meat is 9 to 12 times, ginger 0.5 to 0.8 times, flavor liquor 0.5 to 0.8 times and vinegar 0.1 to 0.2 times the volume of each prepared by mixing Dyeing using salt water, wherein the salt water is 2 to 5 times the weight of the trimmed duck meat, and is dyed for 8 to 10 hours, and simultaneously cutting the duck meat during dyeing; (c2) aging the salted duck for 20 to 30 hours at a temperature range of minus 2 ℃ to 3 ℃; (d2) cutting the matured duck meat into appropriate sizes, and then roasting by charcoal for 3 to 5 minutes; (e2) aging the roasted duck meat until final shipment in a aging room; And (f2) ships the matured duck meat in the aging chamber to complete the cooking by charcoal roasting to complete, using a brush on the surface of the roasted duck meat, based on the amount of two spoons of oyster sauce, chili sauce 1 to 2 spoons, sake is 0.8 to 1.5 spoons, ginger powder is a small spoon 0.4 to 0.6 spoons and garlic powder 0.4 to 0.6 spoons each of mixing the seasoning sauce prepared by mixing; proceed to It is done.

Hereinafter, specific examples will be described in more detail to help understand the present invention. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Duck meat is a unique alkaline food among all meats, and it contains high unsaturated fatty acid. It is a tonic food that prevents acidification. Unsaturated fatty acids are necessary to maintain the normal functioning of the body's growth, health, and physiological processes, but because they are not synthesized in the body, they are called essential fatty acids because of the specificity they must consume from external foods. These essential fatty acids are components of all cell membranes and are known to play an important role in forming prostaglandins that act like hormones in our bodies, such as smooth muscle contraction, lowering blood pressure, and controlling metabolism. Therefore, ingesting a lot of duck meat is known to increase the metabolic control function is to release various poisons accumulated in the body and is excellent in helping blood circulation. Duck meat, on the other hand, has high mineral content such as essential amino acids, minerals, vitamin C, vitamin E, vitamin B1, vitamin B2, calcium, phosphorus, iron, and potassium, which are indispensable to maintain normal human function. One of the sources of nutrition is objectively evident. According to food nutrition, eating 100g of duck meat is 6 times more protein than rice, vitamins are 3.35 times more than chicken, and minerals are more than twice as high as other meats. Esau is an excellent food that is essential and one of the health foods.

On the other hand, the oak tree has a potent effect on chronic hepatitis, neuralgia and low back pain, and the oak oil or root juice produced by the traditional method is known to be effective for pleurisy. The oak tree is a tree with a thorny thorn on its stem. It is called 'Haedong Tree' or 'Spring Tree'. It is a deciduous broad-leaved tall tree that grows up to 20m in height and 1.5m in diameter and resembles a palm leaf. Usually thorny trees are not poisonous and have an excellent effect on treating inflammation. Therefore, bark, acacia, and thorn trees such as thorns can be a valuable medicine for the treatment of various cancers and inflammation. The oak tree is also a thorny tree, and its effect is known to be various. First, it has excellent effects on inflammatory diseases such as arthritis, boils, cancer, and skin diseases. It is also effective for neuralgia. It is also effective for hepatic diseases such as chronic hepatitis. It is also effective for pleurisy and edema caused by customs. . You can also take it all the time to prevent stroke. On the other hand, diabetes also has a certain therapeutic action, there is also a tonic action, and the effect of strengthening the kidneys is also effective. In particular, neuralgia, arthritis, muscle pain, muscle paralysis, pain in the back of the liquor is good to drink the root of the oak tree. Cut the thick, thick roots into pieces, grind them with a blender, and drink them a day with a glass of beer. In particular, it is known to have immediate effect on back pain, and some folks can eat boiled oaks with chickens, which are known to be effective for arthritis and back pain.

In the present invention, in consideration of the fact that the utilization value of the above-mentioned duck meat as a food and the drug efficacy of the oak tree will be introduced to introduce a method of producing duck meat by the following specific steps.

First of all, by removing the intestine and hairy duck meat in a secondary manner according to the present invention, the convenience in the final tasting step can be pursued. The secondary care method may be variously selected in consideration of the taste of the final taster or the convenience of cooking of the cooker. The first method is to trim all the bones and shells inside the duck, so that the total weight of the duck is preserved. During final tasting, the bones and duck shells are selectively removed depending on the diet. This is how you can taste. On the other hand, the second method proceeds to finish the trimmed state with the breastbone and duck skin of the duck removed, which is compared to the first trimming method, the complexity of the trimming and reduction of the weight of cooked meat Although it occurs, there is an advantage that can provide the convenience of tasting. On the other hand, the third method to be introduced is a method of trimming all bones and skins in the trimming step so that they exist only as raw meat, depending on the taste of the taster. This method is the largest reduction of the weight of the duck occurs among all the methods introduced above, the complexity of the grooming, but may be the most preferred method in terms of providing the convenience of the tasting to the taster.

After the duck meat is trimmed in various ways as described above, the salt water is prepared according to the present invention to proceed with the salting step. The salt water, based on 300 ml of soy sauce, 3300 ml (about 11 times of soy sauce) is used, 200 ml, 200 ml of sake, and 50 ml of vinegar, respectively. Preferably, the salt water is 12% by weight of the trimmed duck meat, it is preferable to proceed with the dyeing step for about 9 hours. While proceeding with the salting step proceeds while cutting the duck meat, the salting may proceed evenly.

The reason for this salting step is to remove the peculiar smell of duck, to remove the blood and other foreign substances remaining inside the duck, as well as to soften the meat of the duck during the dyeing process, It is possible to lift the base of the meat, which can bring about the simple progress of cooking that may not be a separate liver. On the other hand, it is more preferable to proceed while giving a cut to the leg of the duck meat so that dyeing in the duck evenly.

After proceeding with the salting step as described above, it is preferable to mature the salted duck meat for about 24 hours at a temperature range of minus 2 ℃ to image 3 ℃. The reason for this aging step is to remove unnecessary salt water that penetrates inside the duck meat at the salting stage and to improve the storage of the duck meat by allowing the meat quality to be softened. .

After slicing the matured duck meat to the appropriate size, based on a cup of beer mug of fried powder prepared according to the present invention, paprika seasoning is about half a tablespoon with a small spoon, broth from the oak 100 ml each Using the fried dough prepared by mixing, the coat of duck meat is coated. The purpose of coating the fried clothes is to form a kind of protective film so that the meat of the duck can be cooked without the meat of the duck. On the other hand, if the meaning of supplementing the broth from the oak tree, the meaning of the supplement, add about 10 liters of water to 2 kg of the oak, boil about 30 minutes on high heat, then boil about 1 hour on low heat to extract the juice of the oak it means. At this time, the amount of oak or the amount of water and rain forest temperature, time, and time can be freely modified and tried from the viewpoint of those skilled in the art, it will be said that it is not necessary to specifically limit the numerical value is too obvious.

The fried meat coated duck meat is fried in a frying oil at 160 ° C. for 6 to 8 minutes, forming a sheath in the middle of frying. In this process of frying, if the duck is cut, the duck may be cooked inside and outside uniformly.

Finally, on the basis of the two spoons of oyster sauce prepared according to the present invention using a brush on the fried duck surface, chili sauce is about a tablespoon, taste sake about a spoon, ginger powder half in a small spoon Spoonfuls of garlic and half of a spoon of garlic powder are mixed with seasoning sauce prepared by mixing duck meat.

The duck fried food prepared by the above steps does not directly contact the meat with oil, thereby mitigating the direct destruction of the nutrients inherent in the duck meat, and expressing the unique flavor and drug efficacy by using the bamboo broth. It can be used as a health supplement, as well as by suppressing the peculiar smell inherent in duck meat, which enhances food taste that can stimulate the taste of the taster. By expressing unique taste and aesthetic sense, it will be obvious to be differentiated from the known duck dish.

In the above-described embodiment has been described a method of manufacturing a duck meat by the frying method, but can also be prepared by the charcoal grill method, the specific process can be clearly understood by those skilled in the art, detailed description Will be weak, but only a schematic sequence will be described. The biggest feature of the method of manufacturing the duck meat by the charcoal roasting method is to proceed to the duck care method and the stage of the duck salting and roasting, aging and final charcoal roasting.

First, trim the intestines and hairless duck, proceed to finish the trimmed state with all the bones and skin inside the trimmed duck, or the breast bone and duck inside the trimmed duck You can proceed by finishing the trimming with the peeled off. Based on the volume of soy sauce, 9 to 12 times of bottled water, 0.5 to 0.8 times of ginger, 0.5 to 0.8 times of taste liquor, and 0.1 to 0.2 times of vinegar, respectively, Dyeing using, but the salt water is 2 to 5 times the weight of the trimmed duck meat, the salted for 8 to 10 hours, parallel to cut the duck meat during the dyeing process, the salted duck It is aged for 20 to 30 hours in the temperature range of minus 2 ℃ to image 3 ℃. Thereafter, the matured duck meat is cut into pieces of appropriate size, and then roasted by charcoal for 3 to 5 minutes, and the matured duck meat is aged until final shipment in a ripening room having predetermined conditions, and then in the ripening room. Charcoal-grilled to complete the cooking when shipping the matured duck meat, using a brush on the surface of the charcoal roasted duck, based on the amount of two spoons of oyster sauce, chili sauce 1 to 2 spoons , Flavor liquor is 0.8 to 1.5 spoons, ginger powder is a small spoon 0.4 to 0.6 spoons and garlic powder 0.4 to 0.6 spoons each of the mixture is prepared by sequentially applying a step of applying a sauce.

Optimal embodiments of the present invention described above have been disclosed. Although specific terms have been used herein, they are used only for the purpose of describing the present invention and are not intended to limit the scope of the invention as defined in the claims or the claims.

Duck fried food manufacturing method according to the present invention, while providing the ease of cooking of duck meat, by solving problems such as meat and smell pointed out as a problem in commercializing the food of duck, can help improve the national diet In addition, it can not only help farmers earning ducks, but also provides a source of income for duck farmers and related companies in the duck cooking industry. Technical characteristics provided by the fried duck food according to the present invention, the sequential cleaning step, dyeing step, aging step, fry step of coating, fry step and the seasoning step of applying the sauce is scientific through sufficient consideration of food nutrition Developed by the experimental spirit, not only subjective and individual cooking methods that are unique to the fingertips of the developer, but also by the same ingredients and the same method of manufacturing duck meat, anyone in the culinary arts can easily It is obvious that there is a characteristic that can prepare fried foods.

Claims (2)

(a1) finish the trimmed duck meat with the internal organs and hairs removed (a11) with all the bones and skin inside it, or (a12) trim the skin with the breastbone and duck skin inside it Or (a13) trimming in such a way that both the bone and the skin therein are removed to finish the trimming in the state of the lamb meat; (b1) Based on the volume of the soy sauce, 9 to 12 times of bottled water, 0.5 to 0.8 times of ginger, 0.5 to 0.8 times of flavor liquor, and 0.1 to 0.2 times of vinegar, respectively Dyeing using salt water, wherein the salt water is 2 to 5 times the weight of the trimmed duck meat, and is dyed for 8 to 10 hours, and simultaneously cutting the duck meat during dyeing; (c1) aging the salted duck for 20 to 30 hours at a temperature range of minus 2 ℃ to 3 ℃; (d1) After the matured duck meat is cut into pieces, paprika seasoning is mixed with 0.4 to 0.6 tablespoons and 80 to 120 ml of broth from the oak tree, respectively. Coating a frying cloth by using the prepared frying dough; (e1) frying the fried meat coated duck meat in a frying oil at a temperature of 150 to 180 ° C. for 6 to 8 minutes, and forming a sheath on the fried meat in the middle of frying; And (f1) Using a brush on the surface of the fried duck meat, based on the amount of two spoons of oyster sauce, 1 to 2 spoons of chili sauce, 0.8 to 1.5 spoons of sake, 0.4 to 0.6 teaspoons of ginger powder Spoon and garlic powder is mixed with 0.4 to 0.6 spoon each of the step of applying a seasoning sauce prepared; duck meat cooking method characterized in that proceed to. (a2) finish the trimmed duck meat with the internal organs and hairs removed, (a21) with all the bones and skin inside it, or (a22) trim the skin with the breastbone and duck skin inside it. Grooming in a way to finish; (b2) based on the volume of the soy sauce in the groomed duck meat is 9 to 12 times, ginger 0.5 to 0.8 times, flavor liquor 0.5 to 0.8 times and vinegar 0.1 to 0.2 times the volume of each prepared by mixing Dyeing using salt water, wherein the salt water is 2 to 5 times the weight of the trimmed duck meat, and is dyed for 8 to 10 hours, and simultaneously cutting the duck meat during dyeing; (c2) aging the salted duck for 20 to 30 hours at a temperature range of minus 2 ℃ to 3 ℃; (d2) cutting the matured duck meat into appropriate sizes, and then roasting by charcoal for 3 to 5 minutes; (e2) aging the roasted duck meat until final shipment in a aging room; And (f2) after the completion of cooking by roasting the matured duck meat matured in the aging room, using a brush on the surface of the charcoal roasted duck, based on the amount of two spoons of oyster sauce, chili sauce is 1 to 2 spoons, flavor liquor 0.8 to 1.5 spoons, ginger powder is a small spoon 0.4 to 0.6 spoons and garlic powder is mixed with 0.4 to 0.6 spoons each of the step of applying the seasoning sauce prepared by; How to cook duck meat.