KR100948262B1 - Method for manufacturing smoked duck containing curcuma longa l. ingredient - Google Patents

Abstract

PURPOSE: A method for manufacturing smoked duck containing Curcuma longa is provided to remove fatty taste and the specific fish smell of the of duck meat by smoking the duck meat after aging the duck meat in pyroligneous liquid containing Curcuma longa components. CONSTITUTION: A method for manufacturing smoked duck containing Curcuma longa includes the following steps: manufacturing urcuma longa extract by mixing Curcuma longa powder with 10~800 parts by weight of water or squeezing the Curcuma longa; cleaning the duck meat after removing viscera of duck; adding urcuma longa extract on the cleaned duck meat; aging the duck meat after adding a curing solution consisting of 20~30 weight% of salt, 10~30 weight% of garlic, 4~8 weight% of black pepper, 3~8 weight% of sesame oil and 4~20 weight% of sugar for 24 ~ 30 hours; and smoking the duck meat with smoke formed from oak or bamboo.

Description

Method for manufacturing smoked duck containing Curcuma longa L. ingredient}

The present invention relates to a method for producing smoked duck containing turmeric, and more specifically, to a duck raw material containing turmeric and then aged by adding a salt solution, smoked duck raw material meat with wood vinegar, smoked duck It relates to a method for containing turmeric component.

Ducks are one of the most popular forms of lychee. In the past, duck meat was commonly used in Chinese cuisine, but recently, it has been widely used for medicinal purposes as its effectiveness has been proven in various diseases that are likely to occur in modern people.

Duck has various amino acids, especially the essential amino acid content such as lysine, valine, dreonine, leucine, and methionine, and duck oil is unsaturated fat, linoleic acid and linoleic acid, which are fatty acids that we need Contain cholesterol levels and smooth blood circulation, so it is good for arteriosclerosis and hypertension. Unsaturated fatty acids are much higher than beef, pork and chicken, and are rich in essential amino acids and vitamins. 1.4 times that of pear and soybeans, and 3.5 times that of vitamins.

In addition, while the main meat is acidic, duck meat is alkaline, which prevents body fluids from acidifying, prevents skin aging, maintains elastic body, and neutralizes poisons. Modern people who suffer from eating duck meat acts to release the poison.

However, due to the peculiar fishy taste and the rich taste of duck oil contained in duck meat, some consumers are reluctant to eat duck meat. There is a problem that rise quickly to fall storage, thereby deteriorating the quality of the duck meat.

Therefore, in the present invention, in order to solve the above problems, through the smoked method using turmeric and wood vinegar, while removing the peculiar taste of the fishy fishy and duck oil unique, while adding flavor to the duck meat beneficial ingredients to the human body To be contained, to provide a smoked duck production method containing turmeric components.

The problem to be solved by the present invention is to provide a method for removing the fishy taste peculiar to the fishy smell and duck oil.

In addition, to provide a method of suppressing rancidity of duck meat to improve shelf life.

In addition, while providing a flavor to the duck meat to provide a method for containing a beneficial ingredient to the human body.

In order to achieve the above object, the present invention is a method of mixing 10 to 800 parts by weight of water to 100 parts by weight of turmeric powder, a method of grinding juice of turmeric, and adding hot water to 10 parts by weight to 100 parts by weight of turmeric to extract hot water. Preparing the amount of sugar by any one of methods; Removing the viscera of the duck and then washing to trim the duck; Adding the wool amount to the groomed duck meat; 20 to 30% by weight of salt, 10 to 30% by weight of garlic, 4 to 12% by weight of ginger, 4 to 8% by weight of pepper, 3 to 8% by weight of sesame oil and 4 to 20% by weight of sugar After adding the salt solution is an aqueous solution consisting of aging for 24 to 30 hours; And adding wood vinegar liquor extracted from oak or bamboo to the aged duck, or wood vinegar, which is a diluting solution diluted in water, and then smoked using oak or bamboo-burning smoke. Provided is a method for preparing a smoked duck.

At this time, turmeric is further added to turmeric in the step of preparing the turmeric solution, the amount of turmeric added is preferably 50 to 200 parts by weight turmeric based on 100 parts by weight turmeric.

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In addition, the method of adding a wool amount to the duck, a method of immersing the duck meat in the wool amount for 20 to 30 hours, a method of immersing the duck meat 20 to 30 hours after cutting the sheath and the wool amount with a syringe It is preferable that any one of the method of injecting the duck meat.

In addition, the method of adding the salt solution to the duck is preferably any one of a method of immersing the duck meat in the salt solution for 2 to 4 hours and a method of applying the salt solution to the duck.

In addition, the step of smoked, the method of immersing the matured duck meat in wood vinegar and smoked, the method of spraying wood vinegar and then smoked in the duck meat and the steam generated by heating the wood vinegar and at the same time contacting the duck meat It is preferable that it consists of either method of a smoked method.

Smoked duck containing turmeric component according to the present invention, does not smell fishy unique, duck oil is missing, the meat is soft and feeling is reduced, the smell of turmeric and wood vinegar to duck meat add flavor of duck meat Can be.

In addition, since the turmeric component is contained in the duck, it is possible to ingest the duck and useful components of turmeric at the same time, the rancidity of the duck is suppressed to improve the shelf life.

The present invention relates to a method for producing smoked duck containing turmeric, and more specifically, to prepare a wool amount by mixing turmeric powder with water, and then to allow the wool amount to soak in duck raw meat, The duck raw material is aged using a salt solution containing salt and then smoked with wood vinegar.

First prepare turmeric powder.

Curcuma longa L. is a perennial herbaceous plant belonging to the family Ginger, which has a similar appearance to turmeric and has both smooth leaves.

Turmeric has long been used as a dye and food coloring material. The main components of turmeric are curcuminoids, p-methydol irucabinole, tumerone, and azulene. It is known as kampfa, and it is effective in promoting biliary pain, menstrual disorders, side pain, bleeding, nosebleeds, pissing, clearing the mind, promoting bile secretion and gallbladder stones. It has been reported to reduce bile secretion, promote excretion, and reduce lump formation in the coronary arteries.

Benefits of Turmeric cultivation is not at all environmentally friendly pest and crop there is no need of any kind of pesticide use in a variety of crops, according to the season, spring turmeric Turmeric is a prime people to the Scientific pink flowers bloom in spring (薑黃) is Curcumin referred to as aromatica Samsb, turmeric fall is the prime person turmeric (鬱金), the scientific name of white flowers bloom in fall in turmeric (沈黃) is Curcumin It is longa Linne, and purple turmeric has a variety of varieties such as azalea, bonsai, and purple flowers in spring.

In particular, curcuminoids contained in turmeric are yellow spice of polyphenols, and have antitumor, antioxidant, anti-amyloid and anti-inflammatory effects, inhibit DNA oxidation and lipid peroxidation by oxidation, and act as a free radical cleaner. do.

However, even though turmeric contains a large amount of useful components for the human body as described above, since the fragrance is rich and bitter, it is difficult to consume it in a simple form and its consumption is limited.

In the present invention, the powder of turmeric is used to reduce the fishy smell and add flavor to the duck meat, and furthermore, the useful components of turmeric are contained in the duck meat. In particular, rancidity of duck is suppressed by curcuminoids contained in turmeric to improve shelf life of duck.

The turmeric powder may be used by finely pulverizing the turmeric or by purchasing a turmeric powder distributed in the market.

First, 10 to 800 parts by weight of water is mixed with 100 parts by weight of turmeric powder to prepare a wool solution.

At this time, the turmeric juice can be used instead of the turmeric solution, or the turmeric hot water extract obtained by adding 10 to 800 parts by weight of water to 100 parts by weight of turmeric juice.

Turmeric has a strong bitter taste and is relatively expensive, so instead of turmeric, turmeric may be purchased at a low cost and may be mixed with turmeric to reduce the smell of duck.

Curcuma aromatica is a perennial herb of the monocotyledonous plant, Ginger, Ginger, also known as spring turmeric, similar to turmeric but with different hairs on the underside of leaves and flowering.

Turmeric is one of the main spices in curry, making it an essential ingredient for fat digestion, lowering cholesterol levels, and helping to prevent aging and diabetes. It is used to grind the root stem area. It is a food ingredient with excellent efficacy such as anticancer and antioxidant as well as its unique taste and aroma.

However, turmeric has a strong bitter taste and its inherent flavor can give a sense of rejection, so it is difficult to consume a large amount and has a disadvantage that it can not be applied to various products.

The mixing ratio of turmeric and turmeric is preferably used by mixing 50 to 200 parts by weight of turmeric to 100 parts by weight of turmeric.

Next, prepare duck meat.

First, remove the intestines of duck, and then wash it cleanly to prepare the raw meat of the duck, and then soak the wool amount in the raw meat and then put it back.

The method of soaking the wool amount in the raw meat may include immersing the raw meat in the wool amount for 20 to 30 hours, immersing the raw meat in 20 to 30 hours after sheathing the raw meat, or injecting the wool amount into the raw meat by using a syringe. There is a way to inject.

The amount of injecting the wool liquid into the syringe is preferably 1 to 2 g per one raw meat of duck.

Next, it is aged by adding a salt solution (鹽漬 液) to the raw meat prepared in the wool amount.

The salt solution is an aqueous solution of 20-30% by weight of salt, 10-30% by weight of garlic, 4-12% by weight of ginger, 4-8% by weight of pepper, 3-8% by weight of sesame oil and 4-20% by weight of sugar. It is used to improve the color development and conservatism of the duck meat during seasoning and smoke processing.

The addition of the salt solution has a method of immersing the duck meat in the salt solution for 2 to 4 hours, or applying the salt solution to the duck meat.

After aging duck meat added with the salt solution for 24 to 30 hours, the smoked process.

Smoked refers to the drying of salted fish and meat smoked or processed foods. Food processed using smoked smoke has a unique taste and color depending on the material of the smoked wood. The smoked process removes the moisture of fish and meat to make it dry, while also penetrating the preservatives in the smoke to preserve it, and also removes fish and meat odors with the flavor of smoke to enhance the taste. have.

Smoked oak or bamboo is used to burn the smoke, and oak or bamboo has less tar than other wood types, so the smell of oak or bamboo smoke penetrates the duck meat, so the bitter taste is less felt and chewy when chewing smoked duck. Because of this better duck flavor.

In addition, it is more preferable to improve the quality of the smoked duck meat to extract the wood vinegar from oak or bamboo, and to add the extracted wood vinegar to the smoked duck.

In the present invention, although the type of wood for extracting the wood vinegar solution is not particularly limited, oak or bamboo suitable for adding flavor with less tar ingredient and in harmony with duck meat is preferred.

The wood vinegar is produced by cooling and condensing steam generated when carbonizing oak or bamboo, and processing it through filtration, ripening or refining, and having excellent deodorizing function and removal of free radicals in cells. It is known to be effective in diseases, diabetes, allergic diseases, hangover removal, and fatigue recovery.

The wood vinegar may be prepared and prepared by a known method, or may be prepared by purchasing a commercially available product.

In addition, the wood vinegar solution may be used as a stock solution or a diluent obtained by diluting the stock solution with water. The oak vinegar or bamboo wood vinegar may be used alone, or a mixed solution may be used. The dilution ratio of the dilution liquid and the mixing ratio of the mixed liquid may be suitably adjusted and used according to the eating habits of the eater.

The method of adding the wood vinegar to the duck meat, smoked after immersing the duck meat in the wood vinegar, or smoked after spraying wood vinegar on the duck, or smoked at the same time as the steam generated by heating the wood vinegar to contact the duck There is a way.

When the duck meat is sufficiently cooked by the smoked, the production of smoked duck containing turmeric component according to the present invention is completed.

Hereinafter, the present invention will be described in more detail based on the following Examples and Comparative Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

<Example 1>

First, the turmeric solution was prepared, and 10 kg of turmeric powder and 5 kg of turmeric powder were mixed with 80 L of purified water, followed by a heavy bath to make the powder well suspended.

100 kg of live raw duck meat was removed, washed with water, and then immersed in the turmeric solution for 24 hours to infiltrate turmeric and turmeric components into the raw meat.

Next, the salt solution was prepared by mixing purified water 600g, garlic 280g, ginger 100g, pepper 140g, sesame oil 100g and 160g per 100 g of purified water.

After applying the salt solution to the raw material containing the turmeric and turmeric component and aged for 27 hours, the wood vinegar mixed with oak vinegar and bamboo vinegar at the same ratio is applied to the matured duck meat and smoked with smoke of burning oak To prepare a smoked duck according to the invention.

<Example 2>

Smoked duck was prepared in the same manner as in Example 1, except that 1.4 g of the wool solution per one raw material meat was injected using a syringe instead of immersing the duck meat in the wool solution in Example 1.

<Example 3>

In Example 1, the duck meat was prepared in the same manner as in Example 1, except that the raw material meat was immersed in the inside of the wool when it was immersed and then immersed.

Comparative Example

A smoked duck was prepared in the same manner as in Example 1, except that the process of immersing the raw meat in the wool solution and applying the wood vinegar solution to the duck meat were omitted.

Experimental Example 1 Measurement of Curcuminoid Content of Smoked Ducks

Curcuminoid content, which is a functional ingredient of turmeric in the smoked duck prepared according to the above example and the smoked duck of Comparative Example, was measured.

First, take 10 g of each smoked duck of the above examples and comparative examples, finely pulverized with a blender, sequentially extracted with nucleic acid and 80% methanol, and then high performance liquid chromatography on the concentrated 80% methanol layer. Analysis was performed using chromatography: HPLC. HPLC conditions were RP-80 column, flow rate 1.0ml, solvent system is 80% methanol and analyzed the functional components of turmeric contained in smoked duck is shown in Table 1 and FIG.

Determination of Curcuminoid Content in Smoked Ducks unit Comparative example Example 1 Example 2 Example 3 Curcumin Mg / g - 0.01 0.11 0.12 Dimethoxycurcumin - - 0.02 0.03 Bisdimethoxycurcumin - - 0.01 0.01 Total Curcuminoids - 0.01 0.14 0.16

As can be seen in Table 1, the smoked duck containing the turmeric component of the present invention the curcuminoid content of 0.16mg / g in the smoked duck immersed after cutting the inside of the raw meat of Example 3 The smoked duck, which was injected into the raw meat by using the syringe of Example 2, was 0.14 mg / g, which was relatively higher than that of Example 1, which was not dipped into the raw wool without processing the raw meat.

On the other hand, it can be seen that curcuminoids are not detected in the comparative example.

Experimental Example 2 Sensory Test of Smoked Duck

In order to measure the palatability of smoked ducks of the Examples and Comparative Examples, 20 sensory test personnel (10 males, 10 females) were measured by five-point scale by dividing taste, flavor, texture, color and overall palatability. The average value is shown in Table 2 below.

Sensory test result of smoked duck Comparative example Example 1 Example 2 Example 3 flavor 3.5 3.6 4.2 4.5 incense 3.4 3.7 4.1 4.6 Texture 3.6 3.6 3.9 4.3 Color 3.2 3.6 4.0 4.7 Full symbol 3.4 3.6 4.1 4.5

(5: Very good, 4: Good, 3: Normal, 2: Bad 1: Very bad)

As shown in Table 2, the smoked duck was 4.5 immersed after cutting the inside of the raw meat of Example 3 in the overall preference diagram, smoked duck was injected into the raw meat using the syringe of Example 2 It was shown as 4.1 and received a relatively high evaluation, and smoked ducks of Example 1 and Comparative Example, which were immersed in the wool amount without processing the raw meat, were 3.6 and 3.4, respectively, which showed relatively low preference.

In the case of the above embodiment, the meat is softly chewed when tasting ducks, the smell of turmeric is reduced every time the chew, and matched with the protein of the oiled smoked duck itself, compared with the comparative example prepared by simply salting and smoking at high temperature In the taste, aroma, texture and color, it was possible to confirm the high commerciality, especially the smoked duck immersed in the wool after the sheath treatment showed higher palatability in the sensory test as well as the content of the curinoid compared to other examples.

As described above, smoked ducks containing turmeric components prepared according to the present invention reduce the fishy and sensational taste of ducks, and the meat is tender to improve the flavor of the duck, and also because the duck contains turmeric components. At the same time as eating meat, you can take the useful ingredients of turmeric contained in duck meat, and the rancidity of duck meat is suppressed to improve shelf life.

1 is an HPLC graph of a smoked duck prepared by the method of Example 3 of the present invention.

Claims (6)

Turmeric solution by any one of the method of mixing 10 to 800 parts by weight of water to 100 parts of turmeric powder, grinding the turmeric to squeeze juice, and adding 10 to 800 parts by weight of water to 100 parts of turmeric Preparing a; Removing the viscera of the duck and then washing to trim the duck; Adding the wool amount to the groomed duck meat; 20 to 30% by weight of salt, 10 to 30% by weight of garlic, 4 to 12% by weight of ginger, 4 to 8% by weight of pepper, 3 to 8% by weight of sesame oil and 4 to 20% by weight of sugar After adding the salt solution is an aqueous solution consisting of aging for 24 to 30 hours; And And adding wood vinegar solution extracted from oak or bamboo to the matured duck meat, or wood vinegar solution, which is a diluting solution diluted with water, and then smoked using oak or bamboo-burning smoke. Smoked duck manufacturing method containing turmeric. The method of claim 1, Turmeric is further added to turmeric in the step of preparing the turmeric solution, The amount of turmeric added is characterized in that 50 to 200 parts by weight of turmeric based on 100 parts by weight of turmeric, turmeric components containing smoked duck. delete The method of claim 1, The method of adding a wool amount to the duck meat, a method of immersing the duck meat in the wool amount for 20-30 hours, a method of dipping 20 to 30 hours after cutting the duck meat and a duck amount of the wool amount with a syringe Method for producing smoked duck containing turmeric component, characterized in that any one of the method of injecting into meat. The method of claim 1, The method of adding the salt solution to duck meat is any one of a method of immersing the duck meat in the salt solution for 2 to 4 hours and a method of applying the salt solution to the duck meat, turmeric component This contains smoked duck manufacturing method. The method of claim 1, The step of smoked, the method of smoked after immersing the matured duck meat in wood vinegar, the method of spraying wood vinegar to duck meat and smoked at the same time as the steam generated by heating the wood vinegar and contacted with the duck meat Method for producing smoked duck containing turmeric component, characterized in that made by any one of the methods.

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