KR101012885B1 - Jerked duck breast and it's making method - Google Patents
Jerked duck breast and it's making method Download PDFInfo
- Publication number
- KR101012885B1 KR101012885B1 KR1020080109591A KR20080109591A KR101012885B1 KR 101012885 B1 KR101012885 B1 KR 101012885B1 KR 1020080109591 A KR1020080109591 A KR 1020080109591A KR 20080109591 A KR20080109591 A KR 20080109591A KR 101012885 B1 KR101012885 B1 KR 101012885B1
- Authority
- KR
- South Korea
- Prior art keywords
- duck
- duck breast
- breast
- seasoning
- beef jerky
- Prior art date
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 100
- 210000000481 breast Anatomy 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000015278 beef Nutrition 0.000 claims abstract description 39
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 38
- 238000001035 drying Methods 0.000 claims abstract description 18
- 239000000779 smoke Substances 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000012267 brine Substances 0.000 claims abstract description 8
- 239000005018 casein Substances 0.000 claims abstract description 8
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000021240 caseins Nutrition 0.000 claims abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000005553 drilling Methods 0.000 claims description 4
- 239000003517 fume Substances 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 238000005520 cutting process Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 description 15
- 206010034203 Pectus Carinatum Diseases 0.000 description 9
- 235000013555 soy sauce Nutrition 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- 230000032683 aging Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000013405 beer Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 210000002435 tendon Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000272522 Anas Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 244000062645 predators Species 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/10—Drying, dehydrating
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 오리 가슴살 육포와 그 제조방법에 관한 것이다.The present invention relates to a duck breast beef jerky and a manufacturing method thereof.
본 발명의 오리 가슴살 육포의 제조방법은, 케이준 : 리갈브라인드믹스 : 설탕 : 포도당 : 카제인 : 정제수를 1 : 0.4 ~ 0.5 : 0.5 ~ 0.6 : 0.7 ~ 0.8 : 0.6 ~ 0.7 : 3.5 ~ 4.5 의 중량비로 혼합하여 양념을 준비하고, 오리 가슴살을 준비하는 재료준비단계와; 양념 : 오리 가슴살을 1 : 11.5 ~ 12.5의 중량비로 하여 텀플러를 이용하여 오리 가슴살에 양념을 도포하되 150 ~ 200 분의 시간 동안 3 ~ 5 도의 저온에서 실시하는 양념도포단계와; 오리 가슴살에 상기 양념을 도포한 후 150 ~ 200 분의 시간 동안 3 ~ 5 도의 온도로 숙성시키는 숙성단계와; 스모크하우스에 상기 숙성된 오리 가슴살을 투입한 후 오리 가슴살이 52 ~ 58 도가 되도록 히터를 작동시키면서 건조시키는 건조단계와; 상기 건조된 오리 가슴살을 냉각시키는 냉각단계;로 구성된다.The method for preparing the duck breast beef jerky of the present invention comprises mixing Cajun: Regal Brine Mix: Sugar: Glucose: Casein: Purified water in a weight ratio of 1: 0.4 to 0.5: 0.5 to 0.6: 0.7 to 0.8: 0.6 to 0.7: 3.5 to 4.5. Preparing a seasoning and preparing a duck breast material; Seasoning: seasoning of duck breast with a weight ratio of 11.5-12.5 to 12.5 to apply the seasoning to the duck breast using a tumbler, but the seasoning application step carried out at a low temperature of 3 to 5 degrees for 150 to 200 minutes; Maturing step of applying the seasoning to the duck breast at a temperature of 3 to 5 degrees for a time of 150 to 200 minutes; A drying step of putting the aged duck breast in a smoke house and drying it while operating a heater such that the duck breast is 52 to 58 degrees; It consists of a cooling step of cooling the dried duck breast.
본 발명에 의하여, 기존에 맛보지 못했던 오리 가슴살 육포를 시식할 수 있게 되며, 특정 조성비로 제조된 양념에 의하여 기름기가 많고 역한 냄새가 강한 오리 특유의 악취를 제거하여 맛이 좋은 오리 육포를 제공할 수 있으며, 더불어 스모크하우스에서 톱밥을 이용하여 훈제 건조시킴으로써 좋은 냄새를 제공하여 취식자의 구미를 당기게 유도하고, 준비된 오리 가슴살에 타공 작업을 함으로써 육질이 질기고 힘줄이 있는 절단함으로써 취식시의 불편함을 해소할 수 있게 된다.According to the present invention, it is possible to taste the duck breast beef jerky, which has not been tasted before, and can remove the odor unique to the greasy and strong smell by the seasoning prepared in a specific composition ratio to provide a delicious duck beef jerky. In addition, smoke smoked dry with sawdust in the smoke house to provide a good smell to induce the taste of the prey, and the perforated work on the prepared duck breast to eliminate the inconvenience during eating by cutting the tough and tender You can do it.
오리, 가슴살, 육포, 훈제, 타공 Duck, breast, beef jerky, smoked, perforated
Description
본 발명은 오리 가슴살 육포와 그 제조방법에 관한 것이다.The present invention relates to a duck breast beef jerky and a manufacturing method thereof.
지금까지 오리 가슴살 육포의 제조방법에 관하여 알려진 기술은 없으며, 단지, 닭고기 육포에 관한 기술만 공지된 바 있다.Until now, there is no known technique for manufacturing a duck breast beef jerky, but only a technique related to chicken jerky has been known.
닭고기 육포에 관한 기술을 살펴보면, 닭의 안심살을 일정한 두께로 슬라이스하고 이에 간장, 소금, 모노소듐 글루타메이트 및 향신료를 첨가한 뒤 일정 시간 동안 5 내지 28도의 온도에서 숙성시킨 다음 결착제를 혼합하여 12 내지 60 시간 동안 건조하고, 40 내지 60도로 열처리하여 제조하는 닭고기 육포 및 제조방법이 '닭고기 육포 및 이의 제조방법'(한국 공개특허공보 특1995-0002627)이 공개된 바 있다.Looking at the technique of chicken jerky, slice the tenderloin of chicken to a certain thickness, add soy sauce, salt, monosodium glutamate and spices, and aged at a temperature of 5 to 28 degrees for a certain time and then mixed the binder to 12 to Chicken jerky and the method of manufacturing the dried for 60 hours, and heat-treated at 40 to 60 degrees have been published 'Korean chicken jerky and its manufacturing method' (Korean Patent Publication No. 199595-0002627).
또, 닭 가슴살을 슬라이스 형태로 성형한 다음 물과 맥주의 혼합물에서 가열한 다음 가열된 닭 가슴살에 간장소스를 도포한 다음 50도에서 1차 건조한 다음 상 온에서 2차 건조하여 제조하는 공정이 '닭 육포 제조방법'(한국 공개특허공보 10-2008-0073083)이 공개된 바 있다.Also, the process of forming chicken breast into slices, heating it in a mixture of water and beer, applying soy sauce to the heated chicken breast, drying it first at 50 degrees, and then drying it at room temperature secondly is performed by ' Chicken jerky manufacturing method '(Korean Patent Publication No. 10-2008-0073083) has been published.
상기와 같은 기술들은 모두 닭 가슴살 또는 닭 안심살을 상온에서 건조하는 과정과, 고온에서 건조하는 과정을 순서만 달리하여 적용한 사례들이다.All of the above techniques are examples of applying the process of drying the chicken breast or chicken tenderloin at room temperature and drying the process at high temperature.
상기와 같은 기술들은 5 도시 이상의 상온 숙성 또는 가열된 맥주를 이용한 육질의 연질화를 실시한 다음 육포를 제조하였다.Such techniques were subjected to soft softening of meat using room temperature aging or heated beer of 5 or more cities, and then jerky was prepared.
그러나, 상기와 같은 방법 적용시 소고기 육포나 돼지고기 육포 등에 비해 닭 가슴살의 육질이 너무 물러져 적당히 육포라고 인식하며 시식할 정도가 되지 못하는 문제점이 있었다.However, there is a problem that the meat quality of the chicken breast is too receded compared to the beef jerky or the pork jerky when the above method is applied, so that the meat jerky is not properly perceived.
또한, 3 도시 이하의 저온 숙성 과정을 거칠 경우 육질이 소고기나 돼지 고기에 비해 육질이 너무 질겨 치아가 튼튼하지 못한 사람이 시식하기에 부적합한 문제점이 있었다.In addition, when the low temperature aging process of less than 3 cities has a problem that the meat quality is too tough compared to beef or pork meat is not suitable for those who do not have strong teeth.
또한, 상기와 같은 기술들은 모두 간장을 이용하여 육포를 제조하였는데, 간장이 육질에 깊이 스며들지 못해 깊은 맛을 내지 못할 뿐만 아니라, 닭 가슴살의 속 부분에서 나는 비린내가 취식자로 하여금 혐오감을 일으키게 하는 문제점이 있었다.In addition, all of the above techniques were used to make beef jerky using soy sauce, soy sauce does not penetrate deep into the meat does not give a deep taste, but the fishy fish in the inner part of the chicken breasts cause aversion There was this.
본 발명의 오리 가슴살 육포와 그 제조방법은 종래에 적용하지 않았던 오리 가슴살을 육포로 제조하여 취식하게 하려는 것이다.Duck breast beef jerky of the present invention and its manufacturing method is to prepare the duck breast meat that is not applied in the prior art to eat the beef jerky.
특히, 오리 가슴살에 양념을 도포할 때 3 내지 5 도의 저온에서 텀블러를 이용하여 도포한 후 같은 온도에서 숙성시킴으로써 조직이 너무 무르지도 않고 너무 질기지도 않은 적정한 육질을 갖도록 하여 취식자가 육질을 씹을 때의 씹는 느낌을 향상시키려는 것이다.In particular, when applying seasoning to duck breast using a tumbler at a low temperature of 3 to 5 degrees and then aged at the same temperature so that the tissues have a proper meat quality that is not too soft or too tough, To improve chewing feeling.
아울러, 간장 소스 대신 케이준, 리갈브라인드믹스, 설탕, 포도당, 카제인, 정제수를 양념으로 사용하여 비린내가 나지 않으면서 좋은 향취를 느낄 수 있게 하려는 것이다.In addition, instead of soy sauce, Cajun, Regal Brine Mix, sugar, glucose, casein, and purified water are used as seasonings so that they can feel good smell without smelling.
또한, 오리 가슴살을 건조시킬 때 톱밥을 이용한 훈연을 제공하여 훈연이 스며들어 비린내를 제거하고 숯의 향취를 느낄 수 있게 하려는 것이다.In addition, when drying the duck breast is to provide a smoke using sawdust to soak smoke, remove fishy smell and to feel the smell of charcoal.
아울러, 오리 가슴살을 준비한 후 오리 가슴살에 다수의 홀을 타공하는 타공함으로써 육질 깊이 양념이 베여 씹을수록 좋은 맛을 느낄 수 있게 하려는 것이다.In addition, after preparing duck breasts, the perforated holes are drilled in the duck breasts, so that the deeper the seasoning is, the better the taste will be.
본 발명의 오리 가슴살 육포 제조방법은 상기와 같은 기술적 과제를 해결하기 위하여, 케이준 : 리갈브라인드믹스 : 설탕 : 포도당 : 카제인 : 정제수를 1 : 0.4 ~ 0.5 : 0.5 ~ 0.6 : 0.7 ~ 0.8 : 0.6 ~ 0.7 : 3.5 ~ 4.5 의 중량비로 혼합하 여 양념을 준비하고, 오리 가슴살을 준비하는 재료준비단계와; 양념 : 오리 가슴살을 1 : 11.5 ~ 12.5의 중량비로 하여 텀플러를 이용하여 오리 가슴살에 양념을 도포하되 150 ~ 200 분의 시간 동안 3 ~ 5 도의 저온에서 실시하는 양념도포단계와; 오리 가슴살에 상기 양념을 도포한 후 150 ~ 200 분의 시간 동안 3 ~ 5 도의 온도로 숙성시키는 숙성단계와; 스모크하우스에 상기 숙성된 오리 가슴살을 투입한 후 오리 가슴살이 52 ~ 58 도가 되도록 히터를 작동시키면서 건조시키는 건조단계와; 건조된 오리 가슴살을 냉각시키는 냉각단계;로 구성된다.Duck breast beef jerky production method of the present invention in order to solve the above technical problems, Cajun: Regal Brine Mix: Sugar: Glucose: Casein: Purified water 1: 0.4 ~ 0.5: 0.5 ~ 0.6: 0.7 ~ 0.8: 0.6 ~ 0.7 : A material preparation step of preparing spices by mixing in a weight ratio of 3.5 to 4.5, and preparing duck breast meat; Seasoning: seasoning of duck breast with a weight ratio of 11.5-12.5 to 12.5 to apply the seasoning to the duck breast using a tumbler, but the seasoning application step carried out at a low temperature of 3 to 5 degrees for 150 to 200 minutes; Maturing step of applying the seasoning to the duck breast at a temperature of 3 to 5 degrees for a time of 150 to 200 minutes; A drying step of putting the aged duck breast in a smoke house and drying it while operating a heater such that the duck breast is 52 to 58 degrees; It consists of a cooling step of cooling the dried duck breast.
이때, 건조단계에서 스모크하우스에서 참나무 톱밥을 이용한 훈연을 공급하는 것을 특징으로 한다.At this time, it is characterized in that the supply of smoke using oak sawdust in the smoke house in the drying step.
또, 오리 가슴살을 준비한 후 오리 가슴살에 다수의 홀을 타공하는 타공단계;가 더 구비되는 것을 특징으로 한다.In addition, after preparing the duck breast perforation step of drilling a plurality of holes in the duck breast; characterized in that it is further provided.
본 발명에 의하여 종래에 적용하지 않았던 오리 가슴살을 육포로 제조하여 취식할 수 있게 된다.According to the present invention, duck breast meat, which has not been conventionally applied, can be prepared by using beef jerky.
특히, 오리 가슴살에 양념을 도포할 때 3 내지 5 도의 저온에서 텀블러를 이용하여 도포한 후 같은 온도에서 숙성시킴으로써 조직이 너무 무르지도 않고 너무 질기지도 않은 적정한 육질을 갖도록 하여 취식자가 육질을 씹을 때의 씹는 느낌이 향상된다.In particular, when applying seasoning to duck breast using a tumbler at a low temperature of 3 to 5 degrees and then aged at the same temperature so that the tissues have a proper meat quality that is not too soft or too tough, Improves chewing feeling.
아울러, 간장 소스 대신 케이준, 리갈브라인드믹스, 설탕, 포도당, 카제인, 정제수를 양념으로 사용하여 비린내가 나지 않으면서 좋은 향취를 느낄 수 있게 된다.In addition, Cajun, Regal Brine Mix, sugar, glucose, casein, and purified water are used instead of soy sauce as a condiment so that you can feel good smell without smelling.
또한, 오리 가슴살을 건조시킬 때 톱밥을 이용한 훈연을 제공하여 훈연이 스며들어 비린내를 제거하고 숯의 향취를 느낄 수 있게 된다.In addition, when drying the duck breast it provides a smoke using sawdust, so that the smoke penetrates to remove the fishy smell and feel the smell of charcoal.
아울러, 오리 가슴살을 준비한 후 오리 가슴살에 다수의 홀을 타공하는 타공함으로써 육질 깊이 양념이 베여 씹을수록 좋은 맛을 느낄 수 있게 된다.In addition, after preparing the duck breast, by drilling a plurality of holes in the duck breast, the deeper the seasoning, the more deeply seasoned, the better the taste can be felt.
이하, 본 발명의 오리 가슴살 육포 제조방법에 대하여 첨부된 도면을 통하여 상세히 설명하기로 한다.Hereinafter, the duck breast beef jerky manufacturing method of the present invention will be described in detail with reference to the accompanying drawings.
1. 재료준비단계1. Material preparation stage
케이준 : 리갈브라인믹스 : 설탕 : 포도당 : 카제인 : 정제수를 1 : 0.4 ~ 0.5 : 0.5 ~ 0.6 : 0.7 ~ 0.8 : 0.6 ~ 0.7 : 3.5 ~ 4.5 의 중량비로 혼합하여 양념을 준비하고, 오리 가슴살을 준비한다.Cajun: Regal Brine Mix: Sugar: Glucose: Casein: Purified water is mixed at a weight ratio of 1: 0.4 to 0.5: 0.5 to 0.6: 0.7 to 0.8: 0.6 to 0.7: 3.5 to 4.5 to prepare the seasoning and prepare the duck breast. .
케이준은 케이준 스파이스(cajun spice)라고 알려진 양념믹스로, 마늘, 양파, 칠리, (검은)후추, 겨자, 샐러리 등을 섞어서 만든 것으로 매운 맛을 제공한다.Cajun is a spice mix known as cajun spice that is made from a mixture of garlic, onions, chili, (black) pepper, mustard, and celery.
리갈브라인믹스는 질산나트륨, 아질산나트륨(발색제), 산도조절제 등이 혼합된 것으로 식품 중에 존재하는 유색물질과 작용해서 색을 안정시키거나 선명하게 하거나 발색 또는 발색을 촉진시키는 역할을 한다.Regal brine mix is a mixture of sodium nitrate, sodium nitrite (coloring agent), acidity regulators and the like acts to stabilize the color or make it clear or to promote the color or color by working with colored substances present in the food.
카제인 나트륨은 증점력, 결착력, 단백질 특유의 기포성이 있고, 수용성인게 특징으로 다른 양념이 오리 가슴살에 결착되는 것을 촉진시킨다.Casein sodium has a thickening, binding, and protein specific foam, and is water-soluble, which promotes the binding of other seasonings to duck breasts.
이러한 주요 구성을 갖는 양념은 종래 육포 제조시 간장을 사용하던 것과는 다르며, 상기 혼합비율은 본 출원의 발명자가 다년간의 연구 개발 끝에 가장 적합하고 맛을 낼 수 있는 비율을 찾아낸 것이다.Seasonings having such a major configuration is different from the conventional soy sauce used in the preparation of beef jerky, the mixing ratio is the inventors of the present application to find the ratio that is most suitable and flavored after many years of research and development.
상기와 같이 양념을 준비하는 한편, 오리에서 오리 가슴살을 분리하여 준비하는데, 이때, 오리 가슴살에 다수의 홀을 타공하는 타공단계를 진행할 수 있다.While preparing the seasoning as described above, to prepare a separate duck breast from the duck, at this time, the perforation step of drilling a plurality of holes in the duck breast can be carried out.
이는 오리 가슴살의 특성상 양념이 잘 베이지 않는 이유로 인한 것으로 타공을 통해 오리 가슴살 내부에 양념이 스며들 수 있게 하려는 것이다.This is due to the fact that the seasoning of the duck breast is not well cut so that the seasoning can penetrate inside the duck breast through perforation.
또, 오리 가슴살을 가공, 준비하는 과정에서 오리 가슴살에 힘줄이 섞여 있는 경우 질긴 힘줄로 인하여 취식시 불편함을 겪게 되는데, 타공시 힘줄을 끊어 취식시 간편하게 취식할 수 있게 하려는 것이다.In addition, if the tendon is mixed with the duck breast in the process of processing, preparing the duck breast suffers inconvenience when eating due to the tough tendon, to break the tendon at the time of perforation will be able to eat easily when eating.
2. 양념도포단계2. Seasoning Application
상기와 같이 준비된 양념과 오리 가슴살을 양념 : 오리 가슴살이 1 : 11.5 ~ 12.5의 중량비가 되도록 조정한 다음 텀플러를 이용하여 오리 가슴살에 양념을 도포하되 150 ~ 200 분의 시간 동안 3 ~ 5 도의 저온에서 실시한다.Seasoning and duck breast prepared as described above: Adjust the duck breast to a weight ratio of 1: 11.5 to 12.5, and then apply the seasoning to the duck breast using a tumbler, but at a low temperature of 3 to 5 degrees for a time of 150 to 200 minutes. To be carried out in
저온에서 양념을 도포하는 이유는 양념 도포시 오리 가슴살의 육질이 과도하게 연해지거나, 너무 질겨지는 것을 방지하기 위한 것으로, 종래에서는 양념 도포 과정이 간단하고, 고온에서 실시하는 경우가 많았으나, 본 발명에서는 저온에서 긴 시간동안 양념을 도포하여 오리 가슴살 깊이 양념이 도포되도록 하였다.The reason for applying the seasoning at low temperature is to prevent excessively soft or too tender meat of the duck breast during seasoning. In the past, the seasoning application process is simple and often performed at a high temperature. In the long period of time at low temperature was a seasoning was applied to the depth of the duck breast was seasoned.
3. 숙성단계3. Ripening step
오리 가슴살에 상기 양념을 도포한 후 150 ~ 200 분의 시간 동안 3 ~ 5 도의 온도로 숙성시킨다.The seasoning is applied to duck breast and then aged at a temperature of 3 to 5 degrees for a time of 150 to 200 minutes.
숙성 온도와 시간이 양념 도포와 같은 이유는 상기와 같은 이유이며, 양념 도포 및 숙성 단계는 하나의 실에서 연속으로 진행될 수도 있고, 별도의 실을 구비하여 숙성시킬 수도 있다.The reason why the aging temperature and time is the same as the seasoning application is the same reason as described above, and the seasoning application and the aging step may be continuously performed in one thread or may be equipped with a separate thread for aging.
4. 건조단계4. Drying Step
스모크하우스에 상기 숙성된 오리 가슴살을 투입한 후 오리 가슴살이 52 ~ 58 도가 되도록 히터를 작동시키면서 건조시킨다.After the aged duck breast is put into a smoke house, the duck breast is dried while operating a heater to be 52 to 58 degrees.
이때, 온도 설정은 스모크하우스 내부에 센서를 설치하고, 오리 가슴살에 센서를 설치하여 히터의 온도에 따른 오리 가슴살의 온도 변화를 측정한 다음 이를 프로그래밍하여 히터의 작동 온도를 자동 프로그래밍함으로써 실시 가능하다.At this time, the temperature can be set by installing a sensor inside the smoke house, by installing a sensor on the duck breast, measuring the temperature change of the duck breast according to the temperature of the heater, and then programming the same to automatically program the operating temperature of the heater.
또는, 육포로 제조되는 오리 가슴살의 두께가 얇으므로 사실상 내부 온도와 오리 가슴살의 온도가 동일할 정도이므로 내부 온도를 상기 온도에 대응되는 수준으로 조절함으로써 진행될 수 있다.Alternatively, since the thickness of the duck breast made of beef jerky is thin, the internal temperature may be substantially the same as the temperature of the duck breast, and thus, the internal temperature may be adjusted to a level corresponding to the temperature.
이때의 건조 방법은 건식 드라이 방법으로 오리 가슴살에 존재하는 수분이 히터의 작동에 의해 서서히 빠지면서 오리 가슴살이 익게 된다.At this time, the drying method is a dry drying method, while the moisture present in the duck breast gradually falls out by the operation of the heater, and the duck breast is ripe.
이때, 스모크하우스에서 참나무 톱밥을 이용한 훈연을 공급할 수 있다.At this time, the smoke house can be supplied with smoked oak sawdust.
훈연을 공급하게 되면 오리 가슴살 표면에 훈연이 도포되므로 취식시 취식자는 구수한 냄새를 맡아 구미가 당기게 된다.When you supply the fume is applied to the surface of the duck breast meat, so that when eating, the predator will smell the delicious smell to draw the gummi.
특히, 타공 과정을 거친 경우에는 그 냄새가 육질에까지 스며들게 되므로 취식자는 오리 특유의 비린 내 및 기름진 느낌을 전혀 받지 않으면서 육포를 취시할 수 있게 된다.In particular, when the perforation process, the smell is permeated to the meat, so that the eater can take the beef jerky without any fishy and oily feeling peculiar to the duck.
이때, 건조 공정의 전후로 오리 가슴살을 압착편으로 누르거나 절단하는 공정을 추가로 진행할 수 있다.At this time, the step of pressing or cutting the duck breast with the pressing piece before and after the drying step can be further proceeded.
5. 냉각단계5. Cooling stage
건조된 오리 가슴살을 냉각시키는데, 냉각 방법은 상온에서 자연 냉각하거나 15도 내외의 온도 조건에서 냉각시킬 수도 있다.The dried duck breast is cooled, and the cooling method may be naturally cooled at room temperature or at a temperature of about 15 degrees.
냉각이 끝난 다음에는 제조된 오리 가슴살 육포를 절단하는 과정을 추가로 진행할 수도 있다.After cooling, the process of cutting the prepared duck breast beef jerky may be further performed.
이하, 본 발명의 오리 가슴살 육포 제조 방법에 대해 실시예를 들어 설명하기로 한다.Hereinafter, a description will be given for an example of the duck breast beef jerky manufacturing method of the present invention.
<실시예 1> 오리 가슴살 육포 제조Example 1 Preparation of Duck Breast Beef Jerky
다수의 오리에서 오리 가슴살을 분리하여 오리 가슴살 92.273 kg을 준비하였다.Duck breasts were separated from a number of ducks to prepare 92.273 kg of duck breasts.
아울러, 케이준 1,038g, 리갈브라인믹스 461g, 설탕 577g, 포도당 807g, 카제인 692g, 정제수 4,152g 을 혼합한 다음 맛사지텀블러에 투입하고, 준비된 오리 가슴살을 텀블러 내에 투입한 다음 180분 동안 3 ~ 5 도의 저온에서 텀블러를 15 rpm으로 회전시키면서 양념을 도포하였다.In addition, 1,038g of Cajun, 461g of Regal Brine Mix, 577g of Sugar, 807g of Glucose, 692g of Casein, 4,152g of purified water, and then added to a massage tumbler. The sauce was applied while rotating the tumbler at 15 rpm.
그런 다음 3 ~ 5 도의 저온에서 180분 동안 양념이 도포된 오리 가슴살을 숙성시켰다.The duck breast was then aged for 180 minutes at a low temperature of 3-5 degrees.
숙성이 끝난 오리 가슴살을 스모크하우스에 투입한 후 온도계를 55도로 설정한 후 1시간 동안 드라이 건조시켰다.After aging duck breast was put into the smoke house, the thermometer was set at 55 degrees and dried for 1 hour.
건조가 끝난 오리 가슴살을 꺼내 상온에서 2시간 동안 냉각시켜 오리 가슴살 육포를 제조하였다.Dried duck breast was taken out and cooled at room temperature for 2 hours to prepare duck breast beef jerky.
<실시예 2> 타공된 오리 가슴살 육포 제조Example 2 Preparation of Perforated Duck Breast Meat Jerky
실시예 1과 같이 오리 가슴살 육포를 제조하되, 준비된 오리 가슴살에 타공기로 다수의 구멍을 형성한 후 오리 가슴살 육포를 제조하였다.A duck breast beef jerky was prepared as in Example 1, but a plurality of holes were formed in the prepared duck breast with a perforator to prepare a duck breast beef jerky.
<실시예 3> 훈제 오리 가슴살 육포 제조Example 3 Preparation of Smoked Duck Breast Jerky
실시예 2와 같이 오리 가슴살 육포를 제조하되, 스모크하우스에 톱밥을 넣고 톱밥을 연소시켜 훈연을 발생시키면서 제조하여 오리 가슴살 육포를 제조하였다.A duck breast beef jerky was prepared as in Example 2, but the sawdust was put into the smoke house, and the sawdust was burned to produce smoke, thereby preparing duck breast beef jerky.
<실험예 1> 관능실험Experimental Example 1 Sensory Experiment
실시예 1,2,3에서 제조한 본 발명의 오리 가슴살 육포와 비교하기 위하여 공개특허공보 10-2008-0073083과 같이 닭 가슴살을 물과 맥주의 혼합물에서 15분 동안 가열한 다음 간장소스를 도포한 후 50도 온도에서 7시간 동안 1차 가열한 다음 상온에서 30분동안 2차 가열하여 비교예의 닭 가슴살 육포를 제조하였다.In order to compare with the duck breast beef jerky of the present invention prepared in Examples 1, 2 and 3, the chicken breast was heated in a mixture of water and beer for 15 minutes, and then soy sauce was applied as in Korean Patent Publication No. 10-2008-0073083. After the first heating for 7 hours at a temperature of 50 degrees and then the second heating for 30 minutes at room temperature to prepare a chicken breast beef jerky of the comparative example.
실시예 1,2,3에서 제조된 오리 가슴살 육포와 비교예의 닭 가슴살 육포를 관능검사하였다.The duck breast beef jerky and chicken breast beef jerky of Comparative Examples prepared in Examples 1, 2 and 3 were subjected to sensory evaluation.
관능검사는 맛, 향, 기호도로 구분하여 9 점 평정법을 이용하여 평가하였다.Sensory tests were assessed using a 9-point rating method.
연령과 성별을 고려하여 10 대 ~ 40 대 성인 남녀를 각각 연령대별로 10 명씩 총 40 명을 선발하였다.Considering age and gender, a total of 40 men and women were selected from 10 to 40 age groups.
<표 1> 관능검사 결과<Table 1> Sensory Test Results
* 관능검사 수치(9 : 아주 좋음, 0 : 아주 나쁨)* Sensory test value (9: Very good, 0: Very bad)
상기 표 1의 결과로 볼 때, 본 발명의 오리 가슴살 육포가 종래의 닭 가슴살 육포보다 맛과 향이 더 증진되어 기호성이 더 좋은 것으로 평가되었다.As a result of the above Table 1, the duck breast beef jerky of the present invention was evaluated to have a better taste and aroma than the conventional chicken breast beef jerky better palatability.
이는 곧 기호도에 있어서도 보다 더 우수하게 측정되었으며, 비교예와의 비교에서는 월등히 기호도가 높은 것으로 조사되었다.This was measured even better in the degree of preference, and was found to be significantly higher in comparison with the comparative example.
도 1은 본 발명의 오리 가슴살 육포 제조방법을 나타낸 공정도.1 is a process chart showing a duck breast beef jerky manufacturing method of the present invention.
도 2는 본 발명에 의해 제조된 오리 가슴살 육포를 나타낸 사진.Figure 2 is a photograph showing a duck breast beef jerky prepared by the present invention.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080109591A KR101012885B1 (en) | 2008-11-05 | 2008-11-05 | Jerked duck breast and it's making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080109591A KR101012885B1 (en) | 2008-11-05 | 2008-11-05 | Jerked duck breast and it's making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20100050353A KR20100050353A (en) | 2010-05-13 |
| KR101012885B1 true KR101012885B1 (en) | 2011-02-08 |
Family
ID=42276505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080109591A KR101012885B1 (en) | 2008-11-05 | 2008-11-05 | Jerked duck breast and it's making method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101012885B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101247559B1 (en) * | 2012-07-30 | 2013-03-25 | (주)상건 | Preparation method of slices of dried duck and slices of dried duck thereby |
| KR101733590B1 (en) | 2016-03-17 | 2017-05-12 | 농업회사법인 풍산 주식회사 | method of making jerky made of duck rib |
| KR101733592B1 (en) * | 2016-03-08 | 2017-05-24 | 농업회사법인 풍산 주식회사 | method of making jerky made of duck neck flesh |
| KR20210121876A (en) | 2020-03-31 | 2021-10-08 | 농업회사법인(주)애니웰 | Method for manufacturing smoked duck breast meat using fermented medicinal herb extract |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100432238B1 (en) | 2001-06-13 | 2004-05-22 | 주식회사 홍선코퍼레이션 | Processing method of soft jerked meat |
-
2008
- 2008-11-05 KR KR1020080109591A patent/KR101012885B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100432238B1 (en) | 2001-06-13 | 2004-05-22 | 주식회사 홍선코퍼레이션 | Processing method of soft jerked meat |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101247559B1 (en) * | 2012-07-30 | 2013-03-25 | (주)상건 | Preparation method of slices of dried duck and slices of dried duck thereby |
| KR101733592B1 (en) * | 2016-03-08 | 2017-05-24 | 농업회사법인 풍산 주식회사 | method of making jerky made of duck neck flesh |
| KR101733590B1 (en) | 2016-03-17 | 2017-05-12 | 농업회사법인 풍산 주식회사 | method of making jerky made of duck rib |
| KR20210121876A (en) | 2020-03-31 | 2021-10-08 | 농업회사법인(주)애니웰 | Method for manufacturing smoked duck breast meat using fermented medicinal herb extract |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20100050353A (en) | 2010-05-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU703527B2 (en) | Processed meat, meat food material using the same, and production method for processed meat | |
| KR101012969B1 (en) | Jerked fowl breast and it's making method | |
| KR20220004285A (en) | Method for curing meat | |
| KR101012885B1 (en) | Jerked duck breast and it's making method | |
| KR20170126222A (en) | Method for Manufacturing Chemical Additive-free Natural Sausage | |
| KR100439839B1 (en) | Preparation of chicken jerky | |
| KR100869491B1 (en) | Duck-smoke-drying have ginseng steamed red ingredient and manufacturing method | |
| KR20130142640A (en) | Seasonig and manufacturing method for preparing chicken jerky using it | |
| JP2004242674A (en) | Meat processed product additive composition | |
| KR102382533B1 (en) | Tonkotsu mala sauce, method for producing the same, and tonkotsu mala ramen and tonkotsu mala tsukemen comprising the same | |
| KR20050121142A (en) | Process for producing smoked chicken | |
| JP5546802B2 (en) | Dried ham and method for producing the same | |
| KR100411351B1 (en) | Method for preparing a sweet and sour pork using kimchi-containing source | |
| BR112012013207B1 (en) | Method for producing a beverage / food product having an improved meat aroma and / or taste, composition for imparting meat aroma and / or taste, food product, and methods for enhancing a meat aroma and / or taste of a product and to produce a food product having an improved meat aroma and / or taste. | |
| KR20030071255A (en) | Pork jerky added spicies and a method for preparation thereof | |
| KR102614563B1 (en) | Seasoning composition for beef bulgogi with improved odor texture and manufacturing method of beef bulgogi using the composition | |
| Iswoyo et al. | Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels | |
| JP2002253165A (en) | Seasoning | |
| Flores | Sensory descriptors for dry-cured meat products | |
| JP7495937B2 (en) | Method for producing sauce containing ground meat particles | |
| RU2426315C1 (en) | Method for production of dish consisting of dough shell and filler and having smoky flavour and taste as well as such dish semi-product composition | |
| WO2002011561A1 (en) | Functional seasonings | |
| KR20240084075A (en) | Convenience barbecue whole roast manufacturing method | |
| WO2022203034A1 (en) | Meat flavor imparting agent | |
| EP4146015A1 (en) | Flavour compositions for improving taste impressions |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20140128 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20150305 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20160328 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20161212 Year of fee payment: 7 |
|
| FPAY | Annual fee payment |
Payment date: 20180129 Year of fee payment: 8 |
|
| FPAY | Annual fee payment |
Payment date: 20190103 Year of fee payment: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20200115 Year of fee payment: 10 |