KR100633562B1 - A ducks and method for manuvacturing thereof - Google Patents

Abstract

A method of producing duck processed meat products is provided to improve meat quality without destruction of nutrients and to remove characteristic odor of duck meat. The duck processed meat products are prepared by several steps of: injecting seasoning liquid into a dressed duck, rotating the duck to allow permeation of the seasoning liquid into the whole body of the duck; smoking it; refrigerating it in the first step; vacuum-packaging it; sterilizing it; refrigerating it in the second step and then packaging it. The seasoning liquid contains 1.0 to 1.3 arts by weight of antiseptics, 1.5 to 2.0 parts by weight of sugar, 1.0 to 1.3 parts by weight of MSG, 4.0 to 5.0 parts by weight of fresh milk, 4.0 to 5.0 parts by weight of sodium caseinate, 5 to 6.2 parts by weight of onions, 3.0 to 3.8 parts by weight of garlic, 3.0 to 3.8 parts by weight of ginger, 1.0 to 1.3 parts by weight of black pepper, 1.0 to 1.3 parts by weight of flavors, 5.0 to 6.2 parts by weight of dark soy sauce, 3.0 to 3.8 parts by weight of corn syrup, 3.0 to 3.8 parts by weight of curry powder, 0.5 to 0.8 parts by weight of soybean protein, 0.3 to 0.5 parts by weight of phosphate and 0.7 to 1.0 parts by weight of caramel, based on 1.6 to 2kg duck meat.

Description

Duck processing meat and manufacturing method {A ducks and method for manuvacturing

1 is a process of the duck meat manufacturing method according to the invention.

The present invention relates to a processed duck meat and a manufacturing method thereof, and more particularly, to processed duck meat and its aesthetics without sacrificing the nutrients of duck meat and to remove the peculiar smell of duck meat and its It relates to a manufacturing method.

Duck meat, unlike most meats that are acidic, is weakly alkaline. In other words, sodium, calcium, lecidin, and selenium is very strong, reducing cholesterol in the blood vessels, helping to prevent stroke, arteriosclerosis, hypertension, osteoporosis, diabetes, neuralgia, cancer cell development also helps.

In addition, duck oil is unsaturated fat, containing linoleic acid and linoleic acid, which are the fatty acids necessary for our body, which inhibits cholesterol formation and facilitates blood circulation, which is good for arteriosclerosis and high blood pressure. It is much higher than chicken, rich in essential amino acids and various vitamins, protein is 1.4 times that of six times soybeans and 3.5 times that of chicken. In particular, the high content of vitamin C, vitamin B1, vitamin B2, etc. improves endurance, prevents concentration, and drives chronic fatigue. It also contains a lot of calcium, phosphorus, iron, potassium, etc. It is also an important mineral source.

Duck's efficacy is recognized, but there are no diversified methods of cooking or cooking compared to chicken. For example, it is mainly packaged separately from breast meat and commercialized as a frozen product, or is generally packaged for roasting like pork or cooked in white meat or hot water like chicken without any processing. The processed duck meat is also not diversified to meet the needs of consumers. Currently, the processed processed duck meat is vacuum-packed (or wrapped) for each part, and steaks or main-racks aged in the refrigerating room (or maturing room). However, the type is limited, and when the duck is matured through such processing, the tough duck is softened due to the autodigestion of the muscle protein degrading enzyme, but the microorganisms grow and grow fresh due to long-term ripening. It is not effective in eliminating duck's peculiar sting, one of the biggest factors that prevented duck from becoming popular.

Beyond the simplicity of the duck meat processing method according to the prior art, there has been proposed a technique for cooking (such as smoking) after the massage by adding a flavor control agent, nutrients, spices, etc. to the duck meat.

According to the conventional duck meat processing method according to the prior art, it is possible to provide a duck meat of a higher quality than the method of aging by simply vacuum packing before, but it is a technique to smoke after a simple massage by adding a flavor control agent, nutrients, spices. Due to the meat, protein, and moisture of duck processed meat is deteriorated, the quality is deteriorated, the taste does not meet the taste of consumers.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and to provide a duck processed meat and a method of manufacturing the same, which can remove the peculiar smell of duck meat and make it taste while maintaining the nutrients of duck meat. .

Duck processed meat according to the present invention for achieving the above object, duck processed meat, 1.0 to 1.3 parts by weight of preservatives, 1.5 to 2.0 parts by weight sugar, 1.0 to 1.3 parts by weight of beef with respect to 1.6 to 2 kg of duck meat, Raw milk 4.0 to 5.0 parts by weight, sodium casein 4.0 to 5.0 parts by weight, fresh onions 5 to 6.2 parts by weight, raw garlic 3.0 to 3.8 parts by weight, ginger 3.0 to 3.8 parts by weight, black pepper 1.0 to 1.3 parts by weight, unflavored 1.0 to 1.3 parts by weight , Soy sauce 5.0-6.2 parts by weight, starch syrup 3.0-3.8 parts by weight, curry powder 0.5-0.8 parts by weight, soy protein 0.5-0.8 parts by weight, phosphate 0.3-0.5 parts by weight, caramel 0.7-1.0 parts by weight (b ) Is smoked and then processed and manufactured.

In addition, the duck meat manufacturing method according to the present invention comprises the steps of selecting the duck meat by removing the neck, tail, guts, oil, hair of the raw duck meat; As an additive for injecting the duck meat, preservatives, sugar, beef, raw milk, sodium casein, raw onion, raw garlic, ginger, black pepper, unflavored, soy sauce, syrup, curry powder, soy protein, phosphate, caramel Steps; Injecting the additive into the duck meat; Rotating the mass of the duck meat through a plurality of massage cycles having different running times so that the additives injected into the duck meat penetrate the entire duck meat; Smoking duck meat impregnated with the additives; Primary refrigeration of the smoked duck meat; Vacuum packaging the cooled duck meat; Sterilizing the vacuum-packed duck meat; Refrigerating the sterilized duck meat; And, characterized in that it comprises the step of packing the secondary cooled duck processed meat.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

The duck meat according to the present invention is 1.0 to 1.3 parts by weight of preservatives, 1.5 to 2.0 parts by weight of sugar, 1.0 to 1.3 parts by weight of beef, 4.0 to 5.0 parts by weight of raw milk, sodium casein and sodium based on 1.6 to 2 kg of raw duck meat (a). 4.0-5.0 parts by weight, fresh onions 5.0-6.2 parts, raw garlic 3.0-3.8 parts, ginger 3.0-3.8 parts, black pepper 1.0-1.3 parts, unflavored 1.0-1.3 parts, soy sauce 5.0-6.2 parts, starch syrup 3.0 to 3.8 parts by weight, 0.5 to 0.8 parts by weight of curry powder, 0.5 to 0.8 parts by weight of soy protein, 0.3 to 0.5 parts by weight of phosphate, and 0.7 to 1.0 parts by weight of caramel are mixed with duck meat and then smoked It manufactures through processes, such as these.

Among the materials used as additives, the powder is composed of particles which can be completely dissolved in a short time, and the specific particle size is not limited.

Raw duck meat is 1.6 to 2 kg in weight (1.9 to 2.3 kg in weight without any parts (neck, tail, intestines, oil, hair, etc.) that are not suitable for ingestion. They are carefully selected and are refrigerated to remove the unique smell of ducks.

Additives for the production of duck meat, preservatives, taste regulators, emulsifiers to soften the meat and oil, odor remover, spices, color regulators, nutritional supplements are mixed and dissolved in duck meat.

Preservatives are a mixture of salt and sodium nitrite which are white in color and prevent rotting of duck meat. At this time, the preservative itself is not harmful to the human body, but when added to more than 1.3% by weight can destroy the nutrients of duck meat, if the addition amount is less than 1.0% by weight will not prevent the corruption of duck meat.

Taste regulators include sugar, beef, fresh onion, raw garlic, ginger, black pepper, soy sauce, and starch syrup.

The sugar can sweeten the meat quality of the duck meat at the same time sweet, and the beef Dashida to add the taste of duck meat, the raw onions to make the meat protein and sweet taste, raw garlic and ginger And black pepper is added as a spicy taste and jeongjeongje, the soy sauce is for the taste of duck meat, starch syrup is to remove the taste of duck meat. Since the taste of each person is different, the addition amount of such a flavor control agent may vary, but it is added in the addition amount as described above to provide the highest quality duck meat.

Raw milk and casein sodium (protein derived from milk) are used as emulsifiers to soften meat and fat. The raw milk and casein sodium soften the fat of meat and duck meat, respectively, to improve texture (Tissue Texture).

Deodorants are added with unflavored flavours (unknown whether they are generic or brand names for spices). The said flavor removes the peculiar smell which duck meat has. At this time, if the odor is excessively added, the smell of the odor is felt dark, and if the amount is too small, the smell of the duck meat is not removed, so it is added in the above-mentioned amount.

Spices are used curry powder. As a spice, curry powder is added to sweeten the taste of duck meat and give off an aromatic smell. Like the deodorant, if the amount is too high or too small, the curry powder has a distinctive aroma and cannot smell the duck meat.

Color control agent is caramel. Caramel can enhance the freshness of duck meat by making the color of duck meat clear and thick, and it is harmless to human body when it is ingested because it is an edible ingredient, but if the amount is less than 0.5 parts by weight, it is less than 0.5 parts by weight. Do not change the color, if more than 0.8 parts by weight of the duck meat is discolored.

Nutritional supplements include soy protein (soybean) to provide protein and phosphate to prevent water dehydration of proteins. Duck meat has protein but is used to replenish and flavor protein.

Such additives are dissolved at a stirring temperature of 3 to 5 ° C., preferably at 4 ° C. for 4 to 6 hours to maintain a liquid phase, and are injected into the raw duck meat by an additive injector.

The duck meat injected with the additive is manufactured into duck meat through a massage tumbler, a smoker, a sterilizer, a packaging machine, etc. Hereinafter, a method of manufacturing duck meat according to the present invention will be described in detail with reference to FIG. 1.

(S10) Duck raw meat screening. Good ducks are screened to remove necks, tails, guts, oil and hair that are not suitable for consumption. Duck meat is 1.6 ~ 2kg, preferably 1.8kg when the weight of the neck, tail, intestines, oil and hair are removed, so the meat and aesthetics are best. 2.3 kg of ducks are screened. Refrigerate at 2 ~ 4 ℃ to remove the unique smell of selected ducks and maintain freshness.

(S20) Additives Preparation. Preservatives 1.0-1.3 parts by weight, 1.5-2.0 parts by weight sugar, 1.0-1.3 parts by weight beef, 4.0-5.0 parts by weight raw milk, 4.0-5.0 parts by weight, sodium casein sodium ~ 5.0 parts by weight, raw onions 5-6.2 parts by weight, raw garlic 3.0-3.8 parts by weight, ginger 3.0-3.8 parts by weight, black pepper 1.0-1.3 parts by weight, unflavored 1.0-1.3 parts by weight, 5.0-6.2 parts by weight soy sauce, starch syrup 3.0 ~ 3.8 parts by weight, curry powder 0.5-0.8 parts by weight, soy protein 0.5-0.8 parts by weight, phosphate 0.3-0.5 parts by weight, caramel 0.7-1.0 parts by weight into a stirrer and stirred. It is preferable to dissolve the subsidiary materials so that the additives can evenly penetrate all parts of the duck meat, so that the stirring temperature is maintained at 3 to 5 ℃, preferably 4 ℃ and stirred for 4 to 6 hours, preferably 5 hours It melts completely.

(S30) Additive Injection. The additive injection means includes, for example, an additive tank, a pump for pumping the additive stored in the tank, and a plurality of injection nozzles for supplying the additive by pumping the pump and injecting the duck meat into the duck meat. When the injection nozzle of the additive injection means is inserted into duck meat and the injection is started, the additive in the additive tank is pumped by pumping and injected into the duck meat through the injection nozzle.

(S40) Massage stirring. The injection nozzles used in the additive injection step (S30) described above are used in plural, but since the additives are not injected into the whole duck meat but are locally injected, when the processed product is released in this state and the additive is injected, As the parts are not separated, the taste of a number of duck processed meat is different for each part, so the duck meat is massaged and agitated so that the additives soak into the whole duck meat. The duck meat (one or many) into which the additive is injected is added to the massage tumbler, and then the massage tumbler is operated to massage the massage while rotating the duck meat.

The mass agitation is preferably a combination of the first to third cycles of different programs. The first cycle consists of CYCLE TIME: 1 hour 40 minutes ~ 2 hours 20 minutes, rotation speed 7 ~ 9 revolutions / minute, rotation time: 13 ~ 17 minutes, rest time: 4 ~ 6 minutes, the second cycle CYCLE TIME: 1 hour 40 minutes ~ 2 hours 20 minutes, rotation speed: 7 ~ 9 rotation / minute, rotation time: 9 ~ 11 minutes, break time: 4 ~ 6 minutes, the third cycle is CYCLE TIME: It consists of 1 hour 40 minutes ~ 2 hours 20 minutes, rotation speed: 7 ~ 9 revolutions / minute, rotation time 4 ~ 6 minutes, rest time 9 minutes ~ 11 minutes.

With this program, it takes five to seven hours to start the first cycle and complete the third cycle. At this time, if the rotation speed of the duck meat is too fast and rotates for a long time, the duck meat is lost, and the protein and water are dehydrated, so that the break after the rotation of each cycle. Here, the rotation time decreases and the rest time increases from the first cycle to the third cycle because of the above-described reasons.

According to the massage stirring condition, the duck meat has juicy, protein, and water, and the additives locally injected into the duck meat are soaked into the duck meat as a whole, so that the meat of all parts can feel the same taste.

(S50) smoked duck meat. After the massage stirring process, evenly inject the additives into the duck meat and smoke the cooked duck meat. After massaging a large number of agitated duck meat on a bogie, the bogie is stored in a smoker and smoked, and the smoke process is carried out as a dry-smoked-steam discharged-atmospheric process.

The drying process again consists of the first drying: 45 ~ 55 ℃, 15 ~ 25 minutes, the second drying 55 ~ 65 ℃, 45 ~ 55 minutes, the third drying 65 ~ 75 ℃, 5 ~ 15 minutes.

The smoke process is again divided into the first smoke: 65 ~ 75 ℃, 15 ~ 25 minutes, the second smoke: 75 ~ 85 ℃, 25 ~ 35 minutes, the third smoke: 85 ~ 90 ℃, 25 ~ 30 minutes.

The steam discharge process discharges the steam generated inside the smoker to the outside for 5 to 15 minutes.

The atmospheric process is to wait 8 to 12 minutes (maturation conditions, temperature, humidity, etc.) of the duck meat is steam discharged inside the smoker. The atmospheric process facilitates separation of the bones and flesh of the duck meat, so that the bone can be easily removed when eating the duck meat.

The dried-smoked-steam discharged-can be processed duck meat through the atmospheric process, it may further include a process to bacon the duck meat.

The baconization process is followed by the smoked process. First heating (95-105 ℃, 8-12 minutes)-Secondary heating (105-115 ℃, 8-12 minutes)-Third heating (115-125 ℃, 24 to 36 minutes).

(S60) 1st refrigeration. Refrigerate cooked duck meat for 1 hour 40 minutes to 2 hours and 20 minutes under the condition of 2 ~ 7 ℃ to maintain the taste and freshness of cooked duck meat.

(S70) finish trim. Remove the remaining hairs of the first cooled duck meat and remove foreign substances on the surface of the duck meat.

(S80) unit packing. Finished duck meat One or more fish are vacuum packed in a wrapper.

(S90) Sterilization. The vacuum-packed duck meat is sterilized at 85 ° C. (in-chamber temperature) for 18-22 minutes.

(S100) Secondary refrigeration. Sterilized duck meat is refrigerated under 2 ~ 7 ℃ for 2 hours.

(S110) box packing. 10 chilled duck processed meats (the number of box-packed duck meats are not limited to 10) are packed in a box.

Hereinafter, specific examples of the duck meat manufacturing method of the present invention will be described.

1. Raw material preparation

end. Prepare the 1.2kg raw duck meat (a) by removing the neck, tail, intestines, oil and hair from the duck raw meat.

I. 1.0 parts by weight of preservatives, 1.5 parts by weight of sugar, 1.0 parts by weight of beef, raw milk 4.0 parts by weight, sodium caseinate 4.0 parts by weight, fresh onions 5.0 parts by weight, raw garlic 3.0 parts by weight, ginger by weight 3.0 parts, black pepper 1.0 parts, unflavored 1.0 Parts by weight, 5.0 parts by weight of soy sauce, 3.0 parts by weight of starch syrup, 0.5 parts by weight of curry powder, 0.5 parts by weight of soy protein, 0.3 parts by weight of phosphate, and 0.7 parts by weight of caramel were added to a stirrer and stirred for 5 hours while maintaining a stirring temperature of 4 ° C. Melt completely.

2. Additive injection.

After placing the duck meat in the injection die, the injection nozzle of the additive injector is plugged into the duck meat and the additive injection is started. The additive is pumped by pumping and injected into the duck meat through the injection nozzle.

3. Stir the duck meat.

The duck meat in which the additive was injected is put into the massage tumbler, and the massage tumbler is operated by the following program.

end. 1st cycle.

(1) CYCLE TIME: 2 hours

(2) Speed: 8 revolutions / minute

(3) Rotation time: 15 minutes

(4) Break time: 5 minutes

I. 2nd cycle.

(1) CYCLE TIME: 2 hours

(2) Speed: 8 revolutions / minute

(3) Rotation time: 10 minutes

(4) Break time: 5 minutes

All. 3rd cycle.

(1) CYCLE TIME: 2 hours

(2) Speed: 8 revolutions / minute

(3) Rotation time: 5 minutes

(4) Break time: 10 minutes

4. Smoked.

After placing the duck meat which has undergone the massage stirring process on the trolley, the trolley is stored in a smoker and smoked in the following process.

end. dry

(1) 1st drying: 50 degreeC, 20 minutes

(2) 2nd drying: 60 degreeC, 50 minutes

(3) 3rd drying: 70 degreeC, 10 minutes

I. Smoked

(1) 1st smoked: 70 ℃, 20 minutes

(2) Second smoked: 80 ℃, 30 minutes

(3) 3rd smoked: 85 ℃, 30 minutes

All. Steam exhaust

Discharge steam generated inside the smoker to the outside for 10 minutes.

la. Waiting

The duck meat, which has been steamed out inside the smoker, is allowed to stand for 10 minutes while removing the temperature and pressure.

hemp. Bacon

After the steam discharge, the duck meat can be baconed by primary heating (100 ° C., 10 minutes)-secondary heating (110 ° C., 10 minutes)-tertiary heating (120 ° C., 30 minutes).

5. First refrigeration.

Duck meat, which has been smoked, is placed in the refrigerator and kept refrigerated for 2 hours under the refrigeration temperature of 7 ° C.

6. Trim finish.

Remove the remaining hairs of the first refrigerated duck meat by hand, and remove foreign substances on the surface of the duck meat.

7. Unit packing.

Finished duck meat One or more fish are vacuum packed in a wrapper.

8. Sterilization.

Vacuum-packed duck meat is added to a sterilizer and sterilized in water at 85 ° C. for 20 minutes.

9. Second refrigeration. Sterilized duck meat is cooled for 2 hours at 7 ° C.

10. Box Packing. The second cooled duck meat is packed in a box.

As described above, according to the duck processed meat and the manufacturing method thereof according to the present invention, while providing a taste of duck meat while removing the peculiar smell of duck meat by the additives added to the duck meat, By maintaining without destroying can maximize the efficacy of the duck meat, the purchase is active, it can promote good public health and increase the income of the duck farm.

While the invention has been described and illustrated in connection with a preferred embodiment for illustrating the principles of the invention, the invention is not limited to the configuration and operation as such is shown and described. Rather, it will be apparent to those skilled in the art that many changes and modifications to the present invention are possible without departing from the spirit and scope of the appended claims. Accordingly, all such suitable changes and modifications and equivalents should be considered to be within the scope of the present invention.

Claims (9)

About 1.6-2 kg of duck meat (a), 1.0 to 1.3 parts by weight of preservatives, 1.5 to 2.0 parts by weight of sugar, 1.0 to 1.3 parts by weight of beef, raw milk 4.0 to 5.0 parts by weight, sodium casein 4.0 to 5.0 parts by weight, fresh onions 5 to 6.2 parts, raw garlic 3.0 to 3.8 parts Boar, ginger 3.0-3.8 parts, black pepper 1.0-1.3 part, unflavored 1.0-1.3 part, soy sauce 5.0-6.2 part, starch syrup 3.0-3.8 part, curry powder 0.5-0.8 part, soybean protein 0.5-0.8 The duck meat, characterized in that the smoked and processed after injecting the liquid additive (b) mixed by weight, 0.3 to 0.5 parts by weight, caramel 0.7 to 1.0 parts by weight. Screening duck meat by removing the neck, tail, intestines, oil and hair of the raw duck meat; As an additive for injecting the duck meat, preservatives, sugar, beef, fresh milk, sodium casein, raw onion, raw garlic, ginger, black pepper, unflavored, soy sauce, syrup, curry powder, soy protein, phosphate, caramel Steps; Injecting the additive into the duck meat; A massage stirring step of rotating the massage of the duck meat through a plurality of massage cycles consisting of different running times so that the additive injected into the duck meat penetrates the whole of the duck meat; Smoking duck meat impregnated with the additives; Primary refrigeration of the smoked duck meat; Vacuum packaging the cooled duck meat; Sterilizing the vacuum-packed duck meat; Refrigerating the sterilized duck meat; And, Duck processed meat manufacturing method characterized in that it comprises the step of box-packing the cooled duck processed meat. The method of claim 2, wherein the additive dissolving step is a duck meat manufacturing method, characterized in that for 4 to 6 hours to dissolve the additive at a temperature of 2 ~ 5 ℃. The method of claim 2, wherein the massaging step of stirring the duck meat to the massage tumbler 13 to 17 minutes at a rotational speed of 7 to 9 revolutions / minute after the stirring step of resting for 4 to 6 minutes 1 hour 40 The first cycle to proceed for a minute to 2 hours 20 minutes, the stirring step of resting for 4 to 6 minutes after rotating the duck meat passing through the first cycle at a rotation speed of 7 to 9 revolutions / minute 9 to 11 minutes 1 1 hour agitation step to rest for 9 to 11 minutes after 4 to 6 rotations of the second cycle proceeding for 40 minutes to 2 hours and 20 minutes and the duck meat passing through the second cycle at a rotation speed of 7 to 9 rotations / minute Duck processed meat production method characterized in that consisting of a third cycle of 40 minutes to 2 hours 20 minutes. The method of claim 2, wherein the smoking step, Drying the duck meat injected with the additives at 45-75 ° C. for 65-95 minutes, a smoked step of smoking the dried duck meat at 65-90 ° C. for 65-95 minutes, and steam removing the steam after completion of the smoking step Duck processing meat production method characterized in that consisting of a discharge step and the atmospheric step of waiting 5-15 minutes for the duck meat discharged steam. According to claim 5, The drying step, the first drying step to dry 15 to 25 minutes at 45 ~ 55 ℃, the second drying step to dry 45 to 55 minutes at 55 ~ 65 ℃ and 5 ~ 5 ~ 65 ~ 75 ℃ Duck processed meat production method characterized in that consisting of a third drying step of 15 minutes drying. According to claim 5, The smoking step is the first smoking step to smoke 15 to 25 minutes at 65 ~ 75 ℃, the second smoking step to smoke 25 to 35 minutes at 75 ~ 85 ℃ and 25 ~ 35 to 85 ~ 90 ℃ Duck processed meat manufacturing method characterized in that consisting of the third step of smoking. According to any one of claims 5 to 7, wherein the steamed duck meat smoked through the step of bacon-processing characterized in that it further comprises a step of heating for 40 to 60 minutes at 95 ~ 125 ℃ Way. According to claim 8, The bacon step, the first heating step for heating the duck meat to 95 ~ 105 ℃ 8-12 minutes, the first heated duck meat to 105 ~ 115 ℃ 8 to 12 minutes heating The secondary heating step and the duck meat manufacturing method characterized in that consisting of the third heating step of heating the secondary heated duck meat at 115 ~ 125 ℃ 24 to 36 minutes.

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