KR100841945B1 - Method for preparation of steamed duck with hot pepper paste - Google Patents
Method for preparation of steamed duck with hot pepper paste Download PDFInfo
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- KR100841945B1 KR100841945B1 KR1020070016867A KR20070016867A KR100841945B1 KR 100841945 B1 KR100841945 B1 KR 100841945B1 KR 1020070016867 A KR1020070016867 A KR 1020070016867A KR 20070016867 A KR20070016867 A KR 20070016867A KR 100841945 B1 KR100841945 B1 KR 100841945B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Molecular Biology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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Abstract
Description
본 발명은 오리볶음탕의 제조방법에 관한 것으로, 보다 상세하게는 오리고기, 황기, 음나무, 감자 등을 주재료로 하고 은행 및 오미자를 첨가하여 압력솥에서 1차 조리하는 단계와, 상기 1차 조리된 음식물에 향신재료를 첨가하고 가열조리하는 2차 조리단계를 포함하는 것을 특징으로 하는 오리볶음탕의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of duck fried tang, more specifically, the first step of cooking in a pressure cooker by adding a ginkgo and Omija as a main material, such as duck meat, Astragalus, yeast, potato, etc., the first cooked food It relates to a manufacturing method of duck fried tang, characterized in that it comprises a secondary cooking step of adding the spices to the heat cooking.
오리볶음탕은 닭볶음탕과 유사한 것이나, 후자는 닭도리탕, 닭매운찜 등으로 불리우는 요리로서 대중에게 널리 보급되어 있는 요리인 반면, 전자는 좀처럼 시도되고 있지 아니한 요리이다.Duck Stir-Fried Tang is similar to Chicken Stir-Fried Tang, but the latter is a dish called Chicken Dori-tang, Chicken Spicy Steamed, etc., and is widely spread to the public, while the former is rarely tried.
즉, 닭볶음탕은 닭고기와 감자를 주재료로 하고, 여기에 당근, 고추장, 고춧가루, 고추, 대파, 양파, 간장, 마늘, 생강, 물 등의 재료를 섞어 조림에 가깝도록 바특하게 끓인 얼큰한 맛의 요리로 오랫동안 대중의 인기를 끌어오고 있다.In other words, chicken stir-fry soup is made with chicken and potatoes as main ingredients, and carrots, red pepper paste, red pepper powder, red pepper, leek, onion, soy sauce, garlic, ginger, water, etc. It has long been popular with the public.
그러나, 오리고기는 양질의 단백질 공급원으로, 일반적인 육류와는 달리 알칼리성 식품에 해당하고, 불포화지방산 함량이 높으며, 필수 아미노산, 다양한 비 타민과 무기질을 함유하고 있으며, 한방에서는 특히 고혈압, 중풍, 신경통, 동맥경화 등 순환기 질환, 비만, 허약체질, 위장 질환에 효험이 있다고 알려져 있어, 대중의 관심을 많이 끌어오고 있지만, 오리고기는 닭고기와 달리 육질이 질기고 특유의 누린내를 지니고 있고, 뼈와 기름이 많아 다양한 요리에 주된 식품 재료로 사용되기 어렵다는 문제점이 있어 왔다. However, duck meat is a good source of protein, which is unlike alkaline meats, which are alkaline foods, have high levels of unsaturated fatty acids, contain essential amino acids, various vitamins and minerals, and especially in Chinese medicine, especially high blood pressure, stroke, neuralgia, Although it is known to be effective in circulatory diseases such as arteriosclerosis, obesity, weak constitution and gastrointestinal diseases, it has attracted a lot of public attention. Many problems have been difficult to be used as the main food ingredients in a variety of dishes.
그 결과, 현재까지 오리고기는 주로 종래의 돼지고기나 쇠고기 섭취방법과 같이 구이로 섭취하거나, 오리백숙, 오리탕 등의 한정된 요리로만 이용되어왔을 뿐이어서, 조리방법 및 식용방법이 매우 한정적이라는 문제점이 있다.As a result, until now, duck meat has been mainly consumed by roasting like conventional pork and beef intake methods, or it has been used only for limited cooking such as duck baeksook and duck bath, so that the cooking method and the edible method are very limited. have.
또한, 오리볶음탕을 제조함에 있어 종래의 닭볶음탕 조리방법을 그대로 적용할 경우, 오리고기의 고유의 육질, 풍미(風味) 등으로 인해 전체 요리의 관능적 특성이 바람직하지 못하게 되는 문제점이 있었다.In addition, when applying the conventional chicken fried chicken cooking method as it is, in the manufacturing of duck fried chicken, there was a problem that the sensory characteristics of the entire dish becomes undesirable due to the inherent meat quality, flavor (風味) of duck meat.
따라서, 본 발명은 상기와 같은 문제점을 해결하고자 착안된 것으로서, 풍미와 육질이 개선된 오리볶음탕의 제조방법을 제공함에 그 목적이 있다.Accordingly, the present invention is conceived to solve the above problems, the object of the present invention is to provide a method of manufacturing duck fried rice with improved flavor and quality.
상기 목적을 달성하기 위하여, 본 발명은 압력솥에 오리고기 100중량부와, 상기 오리고기 100중량부에 대하여 황기 2~5중량부, 음나무 2~5중량부, 감자 20~25중량부, 대추 0.4~1.25중량부, 오미자 0.2~0.625중량부, 고추장 8~12중량부, 고춧가루 2~3중량부, 설탕 2~3중량부, 간장 2~5중량부 및 물 70~75중량부와, 상기 오리고기 100중량부가 2.5~3kg일 때 은행 4~6알을 첨가한 다음, 압력솥을 닫은 상태에서 강한 불로 가열하여 상기 압력솥의 증기배출밸브가 움직이기 시작할 때 약한 불로 바꾸어 20~30분간 더 가열하다가, 상기 압력솥에 가해진 열원(熱原)을 제거하고 5~10분간 뜸을 들이는 1차 조리단계와; 상기 1차 조리된 음식물에 향신재료를 첨가하고 가열조리하는 2차 조리단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the present invention is 100 parts by weight of duck meat in a pressure cooker, 2 to 5 parts by weight of Astragalus, 2 to 5 parts by weight wood, 20 to 25 parts by weight potato, jujube 0.4 ~ 1.25 parts by weight, Schisandra chinensis 0.2 ~ 0.625 parts, red pepper paste 8-12 parts, red pepper powder 2-3 parts, sugar 2-3 parts by weight, soy sauce 2-5 parts by weight and water 70-75 parts by weight, and the duck When 100 parts by weight of meat is 2.5-3 kg, add 4-6 eggs of ginkgo, heat it with a strong fire while the autoclave is closed, change it to a low heat when the steam discharge valve of the autoclave starts to move, and then heat for 20 to 30 minutes. A first cooking step of removing heat source applied to the pressure cooker and steaming for 5 to 10 minutes; It characterized in that it comprises a secondary cooking step of adding a spices to the first cooked food and heat-cooked.
상기 1차 조리단계에 있어서, 상기 오리고기는 털과 내장을 제거하고 세척한 것으로, 먹기 좋은 크기로 절단하여 준비하는 것이 바람직하다. 보다 구체적으로는 길이가 4~5cm가 되도록 토막내어 준비하는 것이 바람직하다. 기호에 따라 껍질을 제거한 오리고기를 이용할 수 있다.In the first cooking step, the duck is removed by washing the hair and guts, it is preferable to prepare by cutting to a size easy to eat. More specifically, it is preferable to cut and prepare so that length may become 4-5 cm. Depending on your preference, you can use peeled duck meat.
그리고, 상기 황기는 약초로 재배되는 콩과의 여러해살이풀 Astragalus membranaceus의 뿌리로서, 강장, 지한(址汗), 이뇨(利尿), 소종(消腫) 등의 효능이 있어 신체허약, 피로권태, 기혈허탈(氣血墟脫), 탈항(脫肛), 자궁탈, 내장하수, 식은땀, 말초신경병증 등에 처방되는 약재이다.In addition, the Astragalus is a root of perennial Astragalus membranaceus cultivated as a herb, has the effect of tonic, cold, diuretic, small-species, physical weakness, fatigue boredom, Gihyeol collapse (처방), prolapse (脫肛), uterine disorders, visceral sewage, cold sweat, peripheral neuropathy is prescribed for medicine.
이러한 황기는 상기 효능을 얻기 위해서뿐만 아니라, 본 발명에 있어서는 오리고기 특유의 누린내를 제거하기 위해서 첨가되는 것으로 통째로 또는 길이가 12~15cm가 되도록 잘라서 준비하는 것이 바람직하다.Such astragalus is added not only to obtain the above-mentioned efficacy, but also to remove ducky peculiar to duck meat in the present invention, and it is preferable to cut and prepare the whole so as to be 12-15 cm in length.
또한, 상기 음나무는 두릅나무과 식물로, 엄나무 또는 엄목(嚴木), 자추수(刺楸樹)로도 불리우는 낙엽활엽교목으로 그 수피와 근피는 한방에서 거담제로 쓰이는 약재이다. 수피는 거풍(祛風), 제습(除濕), 살충, 활혈(活血)의 효능이 있고, 류머티즘에 의한 근육마비, 근육통, 관절염, 요각통(腰脚痛), 옹저(癰疽), 창(瘡), 개선(疥癬), 악창(惡瘡), 저루(疽瘻), 하감(下疳) 또는 치(痔), 심역상기(芯逆上氣), 구내염증(口內炎症)을 치료한다. 또한, 근피는 양혈(凉血), 산어(散瘀), 거풍(祛風), 제습(除濕)의 효능이 있고, 장풍치혈(腸風痔血), 타박상을 치료하고, 배농(排膿)과 새살이 나게 하는 효능이 있는 것으로 알려져 있다.In addition, the elm is a deciduous broad-leaved arborescent tree, also called an arboraceae, oak tree, or oak (, 木), self-harm (수 樹), the bark and the bark is a medicinal herb used as an expectorant in Chinese medicine. The bark has the effects of wind, dehumidification, insecticide, and blood loss, and muscle paralysis caused by rheumatism, muscle pain, arthritis, scapula pain, onggi, and spear. ), Improvement (악), swelling (저), low (疽 瘻), lower (또는) or tooth (痔), heart attack (역 上 氣), stomatitis (口 內 炎症) is treated. In addition, the muscle skin has the effect of bleeding, fresh fish, wind, dehumidification, treatment of intestinal bleeding, bruises, and drainage. It is known to have the effect of giving birth to birds.
본 발명에 있어서 상기 음나무는 상기 효능뿐만 아니라 오리고기 특유의 누린내를 제거하기 위해서도 첨가하는 것으로, 통째로 또는 길이가 10~12cm가 되도록 잘라서 준비하는 것이 바람직하다.In the present invention, the wood is added to remove not only the above-mentioned effects but also the unique stinginess of duck meat, and it is preferable to cut and prepare the whole or 10 to 12 cm in length.
여기서, 상기 감자는 껍질을 벗긴 채 통째로 첨가하는 것이 바람직하다.Here, it is preferable that the potato is added entirely while peeling.
그리고, 상기 대추는 신경안정, 감기예방, 간 기능 보호, 성인병과 노화 예방 등의 효능을 나타낼 뿐만 아니라, 본 발명에 있어서는 오리고기 특유의 누린내를 제거하는 역할도 한다. 상기 대추는 썰지 않고 통째로 조리하는 것이 바람직하다.In addition, the jujube not only exhibits the effects of nerve stabilization, cold prevention, liver function protection, adult diseases and aging prevention, but also serves to remove ducky peculiar to duck meat in the present invention. The jujube is preferably cooked whole without slicing.
또한, 상기 은행은 기침, 감기, 천식 및 혈액순환에 효과가 있고, 소변의 빈도조절, 폐기능 강화, 성인병의 예방 및 치료 등에 도움을 주는 것으로 알려져 있다. 또한 식욕을 증진시키는 효과도 있다. 본 발명에 있어서는 상기 효과 외에 오리고기 특유의 누린내를 효과적으로 제거하기 위해 은행을 첨가하는 것이 바람직하다. 상기 은행은 외과피(外果皮)와 중과피(中果皮)가 제거된 상태의 것을 이용한다.In addition, the bank is known to be effective in coughing, colds, asthma and blood circulation, help control the frequency of urine, strengthening lung function, prevention and treatment of adult diseases. It also has the effect of increasing appetite. In the present invention, in addition to the above effects, it is preferable to add a ginkgo in order to effectively remove the nurinin unique to duck meat. The bank uses a state in which the surgical skin and the middle skin are removed.
나아가, 상기 오미자는 시잔드린(shisandrins), 고미신(gomisin), 시트럴, 사과산(malic acid), 시트르산(citric acid) 등을 함유하여 심장강화, 혈압강하, 면역력 증강 등의 효과를 나타내므로 강장제로도 사용되어 온 것으로, 폐기능 강화, 진해·거담 작용, 기침·갈증의 치료 등에 도움이 되는 것으로 알려져 있다. 본 발명에 있어서, 상기 오미자의 함량은 말린 오미자 열매를 기준으로 한 것으로, 이를 세척하여 사용한다. 본 발명에서 오미자를 첨가하는 것은 상기 효과 외에 오리고기 특유의 누린내를 보다 효과적으로 제거하기 위함이다.Furthermore, the Schisandra chinensis contains shisandrins, gomisin, citric acid, malic acid, citric acid, and the like, and thus exhibits effects such as heart strengthening, blood pressure lowering, and immunity enhancement. It has also been used as an aid to strengthen lung function, cough, expectorant effect, and cough and thirst. In the present invention, the content of Schisandra chinensis is based on dried Schisandra chinensis, which is used by washing it. The addition of Schizandra chinensis in the present invention is to remove the nuringi unique to duck in addition to the above effects more effectively.
한편, 오리고기는 닭고기에 비해 질긴 특성이 있는데, 상기와 같이 압력솥을 이용하여 조리하면 오리고기의 질김성이 감소되어 육질이 부드럽고 연하면서 쫄깃쫄깃한 질감을 지니게 된다.On the other hand, duck meat has a tougher characteristics than chicken, when cooked using a pressure cooker as described above is reduced the toughness of the duck meat has a soft and tender, chewy texture.
따라서, 시장에서 유통되는 압력솥에 오리고기 100중량부와, 상기 오리고기 100중량부에 대하여 황기 2~5중량부, 음나무 2~5중량부, 감자 20~25중량부, 대추 0.4~1.25중량부, 오미자 0.2~0.625중량부, 고추장 8~12중량부, 고춧가루 2~3중량부, 설탕 2~3중량부, 간장 2~5중량부 및 물 70~75중량부와, 상기 오리고기 100중량부가 2.5~3kg일 때 은행 4~6알을 첨가한 다음, 압력솥을 닫은 상태에서 강한 불(압력솥의 바닥 전체에 불꽃이 닿도록 화력을 조절한 상태를 '강한 불'이라 하며, 이하 같다.)로 가열하여 상기 압력솥의 증기배출밸브가 움직이기 시작할 때 약한 불(화력이 너무 세거나 약하지도 않은 중간 정도의 화력일 때를 '중간 불'이라 하고, 상기 중간 불 불꽃의 절반 이하로 불꽃이 겨우 살아있도록 화력을 조절한 상태를 '약한 불'이라 하며, 이하 같다.)로 바꾸어 20~30분간 더 가열하다가, 상기 압력솥에 가해진 열원(熱原)을 제거하고 5~10분간 뜸을 들이는 것이 바람직하다.Therefore, 100 parts by weight of duck meat, and 2 to 5 parts by weight of Astragalus, 2 to 5 parts by weight of rum, 20 to 25 parts by weight of potatoes, and 0.4 to 1.25 parts of jujube in a pressure cooker distributed in the market. , 0.2 ~ 0.625 parts by weight of Schizandra chinensis, 8-12 parts by weight of red pepper paste, 2 to 3 parts by weight of red pepper powder, 2 to 3 parts by weight of sugar, 2 to 5 parts by weight of soy sauce and 70 to 75 parts by weight of water, and 100 parts of duck meat After adding 2.5 to 3kg, add 4 to 6 eggs of Ginkgo, and then close the autoclave and put it on a strong fire (controlled fire to reach the entire bottom of the autoclave is called 'strong fire'). Low fire when the steam discharge valve of the pressure cooker starts to move by heating. When the fire is medium, it is called 'medium fire', and the flame barely lives on less than half of the medium fire flame. 20 ~ 30 minutes by changing the power of the fire so that it is called 'weak fire'. While further heating and removing the heat source (熱 原) applied to the pressure cooker and it is preferable to have the steam 5 to 10 minutes.
상기 1차 조리단계를 마친 후에는, 상기 1차 조리된 음식물에 향신재료를 첨가한 다음, 압력솥의 뚜껑을 살짝 덮거나 열어놓은 채로 일정 시간 가열하여 오리볶음탕을 완성할 수 있다.After finishing the first cooking step, the flavored ingredients are added to the first cooked food, and then heated for a predetermined time while slightly covering or opening the lid of the pressure cooker to complete the duck fried tang.
여기서, 오리고기 특유의 누린내를 제거하고, 오리볶음탕의 풍미를 개선시키기 위해 상기 향신재료로 양파, 고추 또는 청양고추, 대파, 생강, 마늘을 첨가하는 것이 바람직하다.Here, it is preferable to add onion, red pepper or Cheongyang pepper, leek, ginger, and garlic as the flavoring material in order to remove the unique nurinin and to improve the flavor of duck fried rice.
특히, 상기 향신재료로 상기 오리고기 100중량부에 대하여 양파 15~20중량부, 청양고추 1.2~3중량부, 대파 5~8중량부, 생강 0.8~2중량부 및 마늘 2~5중량부 중에서 선택된 어느 하나 이상을 첨가하는 것이 오리고기 특유의 누린내와 느끼한 맛을 방지하고, 오히려 칼칼한 맛을 나게 하여 오리볶음탕의 풍미를 개선하는 데 더욱 바람직하다.In particular, 15 to 20 parts by weight of onions, 1.2 to 3 parts by weight of cheongyang pepper, 5 to 8 parts by weight of green onion, 0.8 to 2 parts by weight of ginger and 2 to 5 parts by weight of garlic, based on 100 parts by weight of the duck meat as the flavoring material. Addition of any one or more selected is more preferable to prevent duck's peculiar smell and taste, but rather to improve the flavor of duck fried tang by giving a sharp taste.
이때, 양파는 깍뚝썰기하고, 대파는 4~6cm 길이로 썰고, 청양고추는 2~3토막으로 썰어서 첨가하는 것이 바람직하다.At this time, the onion is diced, the leek is cut into 4 ~ 6cm length, Cheongyang pepper is preferably cut into 2-3 pieces and added.
한편, 생강과 마늘은 빻아서 첨가하는 것이 생강과 마늘 특유의 매운맛과 향을 더 잘 낼 수 있어 오리고기 특유의 누린내와 느끼한 맛을 방지하고, 오리볶음탕의 풍미를 개선함에 있어 바람직하다.On the other hand, it is preferable to grind ginger and garlic to add the spicy and aroma peculiar to ginger and garlic, and to prevent the unique flavor and flavor of duck meat, and to improve the flavor of duck fried tang.
2차 조리단계에 있어서의 가열은 상기 향신재료가 익을 정도로 일시적으로 가열하고 열원을 제거하는 방법으로 이루어질 수 있고, 또는 취식하는 동안 열을 계속 가하는 방법으로도 이루어질 수 있다.The heating in the second cooking step may be performed by temporarily heating the flavoring material to the extent that the spices are ripe and removing the heat source, or may also be performed by continuously applying heat while eating.
본 발명에 따른 오리볶음탕을 섭취할 때에는 기호에 따라 후추를 첨가할 수 있다.When ingesting duck fried tang according to the present invention can be added pepper according to your preference.
이하, 본 발명의 바람직한 실시예에 대하여 보다 상세히 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail.
[[ 실시예Example ]]
1. 재료준비1. Material Preparation
오리는 털과 내장을 제거한 다음, 세척하고 물기를 빼어 4~5cm 길이로 잘라두었다. 황기는 세척하여 길이가 12~15cm가 되도록 절단하였고, 음나무는 세척하여 길이가 10~12cm가 되도록 잘라서 준비하였다. 감자는 껍질을 벗겨 세척한 것으로 준비하였고, 대추, 은행, 오미자는 세척해두었다.After removing the hair and guts, the duck was washed, drained and cut into 4 ~ 5cm long. Astragalus was washed and cut to have a length of 12 to 15 cm, and Yin was washed and cut to have a length of 10 to 12 cm. Potatoes were peeled and washed, and dates, ginkgo and schisandra were washed.
양파는 가로, 세로 각 3~4cm로 깍뚝썰기하고, 청양고추는 1.5~2cm 길이로, 대파는 4~6cm 길이로 썰어서 준비해두었다. 생강과 마늘은 다져두었다.Cut onion into 3 ~ 4cm horizontally and vertically. Cheongyang pepper was cut into 1.5 ~ 2cm long, and leek was cut into 4 ~ 6cm long. Ginger and garlic are minced.
2. 1차 조리단계2. First Cooking Step
준비된 오리고기 2.5~3kg을 압력솥에 담아 물 1.8ℓ를 붓고, 여기에 고추장 230g, 고춧가루 70g, 진간장 100g, 황기 80g, 음나무 100g, 감자 560g, 설탕 70g, 대추 20g, 은행 5~6알, 오미자 1~2g을 첨가한 다음, 압력솥을 닫아 밀폐한 채로 강한 불에서 가열하기 시작하여 압력솥의 증기배출밸브가 움직이기 시작하면 약한 불로 줄여 25분간 더 가열하다가, 열원(熱原)을 제거하고 5분간 뜸을 들였다.Prepare 2.5 ~ 3kg of duck meat in a pressure cooker and pour 1.8 liters of water. After adding ~ 2g, close the pressure cooker and start to heat in a strong fire while keeping it closed.When the steam outlet valve of the pressure cooker starts to move, reduce the heat to a low heat for 25 minutes, remove the heat source, and steam for 5 minutes. Heard.
3. 2차 조리단계3. Second Cooking Step
상기 1차 조리된 음식물에 양파 460g, 청양고추 60g, 대파 154g, 생강 35g, 마늘 100g을 첨가한 다음, 압력솥의 뚜껑을 살짝 덮거나 아예 열어둔 채로 가열하 였다. 이때, 상기 향신재료가 익을 때까지만 가열하고 열원을 제거하였다.Onion was added onion 460g, Cheongyang pepper 60g, leek 154g, ginger 35g, garlic 100g to the first cooked food, and the lid of the pressure cooker was heated or slightly left open. At this time, the flavor material was heated only until ripened and the heat source was removed.
완성된 오리볶음탕에 후추를 첨가하여 섭취하도록 하였다. 그 결과, 본 발명에 의한 오리볶음탕은 오리고기 특유의 누린내가 나지 않고, 육질이 부드럽고 쫀득쫀득하며, 느끼한 맛이 아닌 매콤하고 칼칼한 맛을 지니는 것으로 평가되었다.Pepper was added to the finished duck fried tang to be ingested. As a result, the duck fried bath according to the present invention was evaluated as having a spicy and savory taste rather than a mellow taste unique to duck meat, soft and chewy meat, and a sense of taste.
본 발명에 의해 제조되는 오리볶음탕은 황기, 음나무, 대추, 은행, 오미자를 첨가하여 오리고기 특유의 누린내가 나지 않고, 육질이 부드러우며, 느끼한 맛이 아닌 칼칼한 맛을 지녀 관능적으로 우수할 뿐만 아니라, 한의학적으로 영양면에서도 뛰어난 효과가 있다.Duck fried tang prepared by the present invention is not only smelly duck meat by adding astragalus, yeast tree, jujube, ginkgo, Schizandra chinensis, meat is soft, has a sharp taste rather than a sense of taste, not only sensually excellent, In Oriental medicine, there is an excellent effect on nutrition.
또한, 본 발명에 의하여 불포화지방산 함량이 높으며, 필수 아미노산, 다양한 비타민과 무기질을 함유하고 있고, 고혈압, 중풍, 신경통, 동맥경화 등 순환기 질환, 비만, 허약체질, 위장 질환에 효험이 있다고 알려져 있는 알칼리성 육류인 오리고기를 종래보다 다양하고, 용이한 방법으로 섭취할 수 있게 되었다.In addition, the present invention is alkaline, which has a high content of unsaturated fatty acids, contains essential amino acids, various vitamins and minerals, and is effective in circulatory diseases such as hypertension, stroke, neuralgia, arteriosclerosis, obesity, weak constitution, and gastrointestinal diseases. Duck meat can be ingested in a variety of ways easier than before.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110080A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Method for manufacturing pickled radish stewed duck soup seasoning |
| KR101640745B1 (en) | 2015-12-08 | 2016-07-19 | 양영호 | Method for manufacturing poultry jeongol using caldron lid and poultry jeongol using caldron lid manufactured therefrom |
| CN106490505A (en) * | 2016-10-10 | 2017-03-15 | 河北乐寿食品有限公司 | The processing method that a kind of hand tears duck |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990080045A (en) * | 1998-04-13 | 1999-11-05 | 박용기 | Duck bath using Cordyceps sinensis and its manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990080045A (en) * | 1998-04-13 | 1999-11-05 | 박용기 | Duck bath using Cordyceps sinensis and its manufacturing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110080A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Method for manufacturing pickled radish stewed duck soup seasoning |
| KR101640745B1 (en) | 2015-12-08 | 2016-07-19 | 양영호 | Method for manufacturing poultry jeongol using caldron lid and poultry jeongol using caldron lid manufactured therefrom |
| CN106490505A (en) * | 2016-10-10 | 2017-03-15 | 河北乐寿食品有限公司 | The processing method that a kind of hand tears duck |
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