KR101028665B1 - Method for manufacturing smoked duck containing sweet pumpkin powder - Google Patents

Abstract

PURPOSE: Smoked duck containing sweet pumpkin powder, and a producing method thereof are provided to improve the nutritional product value of the smoked duct by adding the sweet pumpkin powder. CONSTITUTION: A producing method of smoked duck containing sweet pumpkin powder comprises the following steps: removing skins from sweet pumpkins, drying the sweet pumpkins, and cutting and crushing to obtain the sweet pumpkin powder; inserting the sweet pumpkin powder into purified water to obtain sweet pumpkin powder liquid; injecting the sweet pumpkin powder liquid and curing liquid into raw duck meat; aging the raw duck meat; and smoking the aged raw duck meat. The curing liquid contains refined salt, black pepper, nutmeg, allspice, and monosodium L-glutamate.

Description

Method for manufacturing smoked duck containing sweet pumpkin powder {Method for Manufacturing Smoked Duck Containing Sweet Pumpkin Powder}

The present invention relates to a smoked duck containing sweet pumpkin powder, and more particularly to a smoked duck and a method for producing the same by adding 0.15 to 3.0% content of sweet pumpkin powder to enhance the color and functionality of the duck.

Pumpkin diuretic effect eliminates edema, promotes excretion, and is rich in vitamin A is effective for skin beauty. In addition, detoxification helps to relieve hangovers, anti-inflammatory, detoxification, pain relief, and anti-cancer effects have also been confirmed (Lim JP et al ., Korean Medicinal Crop Sci ., 9: 2280, 2001; An BJ et al ., Korean J Herbology , 19: 1, 2004).

Pumpkin carotene, on the other hand, is rich in vitamins A, B, and C, and contains all the nutrients necessary for our body, such as dietary fiber, minerals, and potassium (Rural Development Administration, 2001), and prevents cataracts, night blindness, and high blood pressure. This has been reported (Jung Dong-hyo, Food Biological Activity , 95, 1998).

Duck meat has a higher proportion of unsaturated fatty acids than beef and pork to prevent vascular disease. It is rich in vitamin minerals and nutritional value, and is attracting attention from consumers. It contains a large amount of essential amino acids and fatty acids, which is effective for energy recovery and skin beauty. (Rural Development Administration, Rural Nutrition Improvement Research , Food Analysis Table, 2001).

Pumpkin is added to various foods, and processed foods using pumpkins include pumpkin drinks, fresh kimchi with pumpkins, bread with pumpkins, pumpkin jams, and the like. As a method for preparing duck smoked using sweet pumpkin as a container in Korea Patent Registration No. 438,138, few studies have been conducted to evaluate the quality of pumpkin by dissolving it in purified water and adding it directly to ducks. .

Thus, the present inventors have made diligent efforts to provide a method for producing smoked duck by adding pumpkin, when the content of sweet pumpkin powder is added 0.15 ~ 3.0%, the taste and aroma of smoked duck is low, cholesterol content is low, unsaturated fatty acid It was confirmed that the content of high and completed the present invention.

It is an object of the present invention to provide a smoked duck and a method of manufacturing the same containing sweet pumpkin powder by adding sweet pumpkin powder and good nutritional value.

In order to solve the above object, the present invention comprises the steps of (a) removing the peel of sweet pumpkin, drying, cutting and pulverizing to prepare sweet pumpkin powder; (b) dissolving the prepared sweet pumpkin powder in purified water to prepare a sweet pumpkin powder solution; (c) injecting the mixed solution of the sweet pumpkin powder and the salt solution of step (b) into the raw duck meat; (d) tumbling duck raw material infused with salt solution and aged for 16 to 24 hours; And (e) provides a method for producing smoked duck containing sweet pumpkin powder comprising the step of smoking the mature duck meat and smoked duck containing sweet pumpkin powder prepared by the above method.

Smoked duck prepared by the addition of sweet pumpkin powder of the present invention is excellent in color, taste and flavor can enhance the preference of consumers and inhibit the growth of fatty plaques and microorganisms, high marketability and shelf life.

1 is a manufacturing process of the smoked duck with sweet pumpkin powder according to the present invention.

In one aspect, the present invention comprises the steps of (a) removing the peel of the sweet pumpkin, drying, cutting and pulverizing to prepare a sweet pumpkin powder; (b) dissolving the prepared sweet pumpkin powder in purified water to prepare a sweet pumpkin powder solution; (c) injecting the mixed solution of the sweet pumpkin powder and the salt solution of step (b) into the raw duck meat; (d) tumbling duck raw material infused with salt solution and aged for 16 to 24 hours; And (e) relates to a method for producing a smoked duck containing sweet pumpkin powder comprising the step of smoking the mature duck meat and smoked duck containing sweet pumpkin powder prepared by the above method.

In the present invention, in the step (b) sweet pumpkin powder may be characterized in that the addition of 0.15 ~ 3.0%.

In the present invention, the salt solution in step (c) may be characterized in that it comprises a refined salt, pepper, nut bark, allspice and sodium L- glutamate.

In the present invention, after drying and pulverizing sweet pumpkin to dissolve in purified water to prepare a sweet pumpkin powder solution, 0.15% and 0.3%, 2%, 3% and 4% of the duck is added to prepare a salt solution to duck meat Injected. Duck meat and salt solution infused with salt solution were put in a tumbler, tumbling to be immersed, and aged for one day. The matured duck meat was smoked to prepare smoked duck. PH, moisture and fat content, free moisture, shear force, fat saturation, cholesterol content, meat color, microbiological test, sensory test and fatty acid composition were tested according to the added amount of sweet pumpkin powder. Was analyzed.

In the present invention, when the content of sweet pumpkin powder is added 0.15%, 0.3%, the sweet pumpkin powder is added to the duck, affecting the color, the yellowness was increased, and in the 0.15% treatment group, the breast meat is more yellow than the legs. When looking at the parts, the legs were more red than the breast and appeared more red. The addition of sweet pumpkin did not show a difference in cholesterol content, and the addition of sweet pumpkin powder increased the sensory functionality of the smoked duck, but did not show any difference according to the amount added. All microorganisms were also negative, and fatty acid was not significantly affected by the addition of sweet pumpkin powder.

In the present invention, the quality of the sweet pumpkin was increased by adding 2%, 3% and 4% to increase the content of sweet pumpkin, the pH was increased with the increase of the content of sweet pumpkin powder and water was decreased. In the number of microorganisms, the number of microorganisms was decreased when sweet pumpkin flour was added, compared to smoked duck without sweet pumpkin, and most of the microorganisms detected were lactic acid bacteria. In the fatty acid composition, the addition of sweet pumpkin powder increased the ratio of monounsaturated fatty acids and improved the overall organoleptic properties.

Smoked duck to which sweet pumpkin powder of the present invention is added, dissolved in purified water and prepared powdered liquid, mixed with salt solution and infused into duck, duck food is contained in the pumpkin, food and nutrition of sweet pumpkin and duck A rich, smoked duck with excellent taste, color and aroma was produced. In particular, sweet pumpkin is effective for diabetes, and the addition of sweet pumpkin affects the color, except when it is not added, thereby improving redness and yellowness, thereby enhancing consumer preference without adding artificial pigments. The value of commodities due to changes in composition and lowering cholesterol can be appreciated.

In addition, as a result of performing the sensory degree for each smoked duck, it was found that the leg meat was superior to breast meat, which can increase the preference of consumers, and excellent product value and functionality. As a result of aroma, color, texture, taste and overall sensory test, when the amount of sweet pumpkin powder added 0.15 ~ 3%, it was excellent in taste and overall aspect. It was.

Through the following examples will be described the present invention in more detail. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example  1: Sweet Pumpkin and Duck Meat Preparation

1-1: Sweet Pumpkin

Commercially purchased 1200-1500 g of sweet pumpkin (E-Mart, Korea) was cut into slices of 900 ~ 1000 g of sweet pumpkin that was peeled and dried at a temperature of 60 ℃ pulverized. 0.15 to 3.00 g of the ground sweet pumpkin powder was dissolved in 100 ml of water, and then dissolved, to prepare a sweet pumpkin powder solution.

1-2: duck meat

Duck meat was prepared by removing the intestines and washing.

Example  2: Preparation of smoked duck with sweet pumpkin

The sweet pumpkin powder prepared in Example 1 is mixed with a salt solution containing refined salt, pepper, nut mac, allspice and sodium L-glutamate, and then the salt solution containing sweet pumpkin is injected into duck meat to be incorporated into the duck. It was made. Duck meat injected with salt solution and salt solution were added to the tumbler, tumbling and aged for one day. Aged duck meat in the smoke room Smoked duck was prepared by smoking.

Example  3: Primary quality evaluation of smoked duck containing sweet pumpkin

To verify the effects of adding sweet pumpkin and to determine the optimal content based on the results of sensory tests and physicochemical experiments, smoked duck was added 0.15% and 0.3% sweet duck powder without sweet pumpkin powder. The smoked duck was prepared and compared with the physicochemical properties.

3-1: pH , Moisture and fat content

10 g of the prepared smoked duck was diluted in 90 ml of distilled water and measured repeatedly with a pH meter (Mettler-Toledo, Model 340, Schawarzenbach, Switzerland) for 5 times, and the average value was obtained. The pH was about 6.30 to 6.40, and the Association of Official Analytical According to Chemists' method, moisture and fat content were measured. After smoked, the duck meat was 54 ~ 56% and fat was about 19 ~ 22%.

PH of Smoked Duck According to the Amount of Sweet Pumpkin Flour
pH Control group Treated group - Sweet pumpkin 0.15% Sweet pumpkin 0.3% Average 6.31 6.37 6.39 Standard Deviation 0.20 0.14 0.11

Moisture and Fat Contents of Smoked Ducks with Addition of Sweet Pumpkin Flour Control group Treated group Sweet pumpkin 0.15% Sweet pumpkin 0.3% moisture
(Moisture) Average 54.8 55.9 54.5 Standard Deviation 1.64 3.29 3.48 Fat
(Fat) Average 21.5 19.2 21.3 Standard Deviation 0.81 5.07 4.47

3-2: free moisture and Shear force

Jauregui, CA et al ., J. Food Sci ., 46: 1271-1273, 1981 (Expressible moisture) according to the method of free moisture was 15 ~ 17%, there was no difference in the free moisture according to the duck portion or the addition of sweet pumpkin powder.

Shear force was measured using an Instron Universal Testing Machine (Model 3344, Canton, MA, USA), 4.78 ~ 6.05㎏ / g did not show a significant difference according to the amount of sweet pumpkin powder.

Free Moisture and Shear Strength of Smoked Ducks According to Addition of Sweet Pumpkin Flour Control group Treated group Sweet pumpkin 0.15% Sweet pumpkin 0.3% Free Moisture (%)
(Expessibl moisture) Average 15.7 16.9 16.7 Standard Deviation 2.80 3.63 4.46 Shear force (㎏ / g)
(Shear force) Average 5.38 4.78 6.05 Standard Deviation 0.40 0.23 1.08

3-3: fat rancidity and cholesterol content

TBARS (Thiobarbituric acid reactive substances) for measuring fatty acidity was 0.37-0.42 mg / kg when sweet pumpkin was added. Cholesterol content was lower than the control group without sweet pumpkin, but the difference was significant. It was not seen (p <0.05).

Fatty Acid Plaques and Cholesterol of Smoked Ducks by Addition of Sweet Pumpkin Flour Control group Treated group Sweet pumpkin 0.15% Sweet pumpkin 0.3% Fatty acid plaque (mg / kg)
(TBARS) Average 0.37 0.39 0.42 Standard Deviation 0.13 0.16 0.20 cholesterol
(Mg / 100g) Average 151.9 125.2 130.7 Standard Deviation 33.3 29.8 22.9

3-4: Smoked Duck Meat color

The color of smoked duck was measured using Chroma Meter (CR-10, Minolta Corporation, LTD, Japan), Hunter L (Lightness), Hunter a (Redness) and Hunter b (Yellowness). It measured five times and calculated | required the average value. The color of smoked duck was classified into skin, slice and smoked, and the red and yellow color increased as the amount of sweet pumpkin increased, indicating that the sweet pumpkin was yellow. there was.

On the other hand, in the case of yellowness, as the significant difference of the correlation was found according to the site of smoked duck, the area and the treatment group were divided and evaluated. The yellowness was different depending on the amount added. The 0.15% treated group had lower legs than the chest compared to the chest, but the 0.3% treated group did not differ by site. On the other hand, there was no difference according to the addition of sweet pumpkin powder in the leg area, but yellowness tended to increase with the addition of sweet pumpkin powder in the chest area.

Brightness, Redness, and Yellowness of Smoked Ducks by Addition of Sweet Pumpkin Flour Control group Treated group Sweet pumpkin 0.15% Sweet pumpkin 0.3% Hunter l
(Skin) Average 61.0 62.4 60.8 Standard Deviation 4.45 4.51 5.68 Hunter l
(Slice) Average 66.6 65.5 64.7 Standard Deviation 2.49 1.87 1.78 Hunter l
(Smoked) Average 55.6 55.8 55.1 Standard Deviation 2.90 1.81 2.09 Hunter a
(Skin) Average 11.4 11.3 11.6 Standard Deviation 2.59 0.69 1.69 Hunter a
(Slice) Average 12.8 13.4 13.3 Standard Deviation 0.96 0.66 0.56 Hunter a
(Smoked) Average 11.8 13.0 13.1 Standard Deviation 1.83 1.75 0.79 Hunter b
(Skin) Average 11.9 12.6 12.1 Standard Deviation 2.40 1.22 0.56 Hunter b
(Smoked) Average 5.84 6.18 6.43 Standard Deviation 1.38 1.74 0.97

Changes in Yellowness of Smoked Ducks by Addition of Sweet Pumpkin Flour and Duck Area
part Leg meat brisket 3.48 ± 0.82 3.17 ^c ± 0.14 0.15% 3.22 ^b ± 0.07 4.48 ^aA ± 0.12 0.30% 4.05 ± 0.07 3.83 ^B ± 0.05

^ab Means with different superscripts in the same row are different (p <0.05)

^AC Means with different superscripts in the same column are different (p <0.05)

3-5: Microbiological Testing

The total number of bacteria, lactic acid bacteria and coliform bacteria were incubated with standard plate count agar and VRB (violet red bile) agar and incubated at 37 ° C. for 1-2 days to determine the number of fungi. As a result, the number of microorganisms was less than 10 ³ cells / g regardless of the addition of sweet pumpkin powder of smoked duck, which was relatively hygienic and there was no difference according to the addition of sweet pumpkin.

3-6: sensory test

Flavor, color, texture, taste and overall sensory results showed that the aroma, color, texture and taste were not significantly different from the control group, but the treated group added sweet pumpkin powder had a high value in terms of taste and overall. On the other hand, in evaluating the legs and breasts of smoked ducks, the legs were better in flavor and color than the breasts.

Sensory degree of smoked duck according to the amount of sweet pumpkin powder and duck Control group Treated group Sweet pumpkin 0.15% Sweet pumpkin 0.3% Flavor
(Flavor) Average 5.67 5.97 6.21 Standard Deviation 0.55 0.06 0.52 color
(Color) Average 5.66 6.20 6.06 Standard Deviation 0.47 0.26 0.31 Organization chart
(Texture) Average 5.63 6.17 6.28 Standard Deviation 0.59 0.46 0.42 flavor
(Taste) Average 5.60 ^b 6.34 ^a 6.47 ^a Standard Deviation 0.41 0.37 0.17 Synthesis
(Overall) Average 5.55 ^b 6.26 ^a 6.43 ^a Standard Deviation 0.47 0.21 0.30

^{a, b} Means with different superscripts in the same row are different (p <0.05)

3-7: fatty acid composition

4% fat was extracted from the smoked duck, hydrolyzed with H ₂ SO ₄ and fatty acid was methylated with 14% boron trifluoride. Fatty acid separation was performed using gas chromatography (Gas Chromatography, GC) equipped with a flame ionization detector. As a result of measuring the fatty acid content, there was no difference according to the addition of sweet pumpkin of smoked duck, but polyunsaturated fatty acid was evaluated to be somewhat high. By region, there was no significant difference between the legs and chest (P> 0.05).

Fatty Acid Composition of Smoked Ducks by Addition of Sweet Pumpkin Flour and Duck Area Control group Treated group Sweet pumpkin 0.3% C14: 0 0.97 1.02 C16: 0 25.81 24.84 C18: 0 6.59 7.72 SFA 33.38 33.58 C16: 1 4.29 3.27 C18: 1 43.36 41.48 MUFA 47.65 44.75 C18: 2 16.03 19.52 C18: 3 2.94 2.14 PUFA 18.97 21.67 USFA 66.62 66.42 M: S 1.43 1.34 P: S 0.57 0.64

SFA = saturated fatty acid

MUFA = monounsaturated fatty acids

PUFA = polyunsaturated fatty acids

USFA = unsaturated fatty acids

M: S ratio = MUFA / SFA

P: S ratio = PUFA / SFA

Example  4: Second Quality Evaluation of Smoked Duck with Sweet Pumpkin

To demonstrate the effects of adding sweet pumpkin and to determine the optimal content based on sensory and physicochemical results, smoked ducks with smoked duck without sweet pumpkin and 2%, 3% and 4 Smoked duck prepared by the addition of% was evaluated for the second phase comparison of physicochemical properties.

4-1: pH , Moisture and fat content

10 g of the prepared smoked duck was diluted in 90 ml of distilled water and measured repeatedly with a pH meter (Mettler-Toledo, Model 340, Schawarzenbach, Switzerland) for 5 times, and the average value was determined. The moisture and fat were measured according to the Association of Official Analytical Chemists (AOAC) method. As a result of measuring protein content, the water content of smoked duck with sweet pumpkin powder was 53-58%, and fat was 21-27% depending on the part of the outer shell.

PH of Smoked Duck According to the Amount of Sweet Pumpkin Flour
pH Control group Treated group Sweet pumpkin 2% Sweet pumpkin 3% Sweet pumpkin 4% Average 5.98 ^c 6.34 ^a 6.31 ^ab 6.24 ^b Standard Deviation 0.11 0.16 0.15 0.23

^{a, b} Means with different superscripts in the same row are different (p <0.05)

Moisture and Fat Contents of Smoked Ducks with Addition of Sweet Pumpkin Flour Control group Treated group Sweet pumpkin 2% Sweet pumpkin 3% Sweet pumpkin 4% moisture (%)
(Moisture) Average 58.3 ^a 55.0 ^ab 53.1 ^b 57.2 ^ab Standard Deviation 1.34 4.08 2.81 2.84 Fat (%)
(Fat) Average 22.4 24.5 26.8 21.2 Standard Deviation 1.43 5.83 3.84 3.23

^{a, b} Means with different superscripts in the same row are different (p <0.05)

4-2: fat rancidity and cholesterol content

As a result of measuring the fatty acidity, it was 0.35 ~ 0.45mg / kg, and there was no significant difference according to the amount of sweet pumpkin, but it was low except for the 3% treated group (p <0.05). Cholesterol also decreased with the addition of sweet pumpkin powder, but there was no statistically significant difference (p> 0.05).

Fatty rancidity and cholesterol of smoked ducks according to the amount of sweet pumpkin powder Control group Treated group Sweet pumpkin 2% Sweet pumpkin 3% Sweet pumpkin 4% Fatty acid
(Mg / kg) Average 0.50 ^a 0.28 ^b 0.45 ^a 0.35 ^b Standard Deviation 0.03 0.06 0.06 0.10 cholesterol
(Mg / 100g) Average 158.3 147.8 131.3 126.1 Standard Deviation 15.1 27.0 26.3 19.1

^{a, b} Means with different superscripts in the same row are different (p <0.05)

4-3: Smoked Duck Meat color

The color of smoked duck was measured using Chroma Meter (CR-10, Minolta Corporation, LTD, Japan), Hunter L (Lightness), Hunter a (Redness) and Hunter b (Yellowness). The average value was determined by measuring five times, and yellowness of skin and smoked lean meat (smoked) tended to increase with the addition of sweet pumpkin. I could confirm it.

In addition, the slices of smoked ducks had a higher redness than the legs in the slices but the smoked ones tended to have a lower chest than the legs. By region, the addition of sweet squash affected the redness as well as the yellowness.

Brightness, Redness, and Yellowness of Smoked Ducks by Addition of Sweet Pumpkin Flour Control group Treated group Sweet pumpkin 2% Sweet pumpkin 3% Sweet pumpkin 4% Hunter l
(Skin) Average 60.3 57.8 55.9 57.2 Standard Deviation 0.50 2.87 4.71 2.06 Hunter l
(Slice) Average 60.2 62.3 60.2 59.2 Standard Deviation 0.65 2.18 1.83 2.62 Hunter l
(Smoked) Average 59.0 57.6 57.0 57.6 Standard Deviation 1.37 1.34 2.52 2.06 Hunter a
(Skin) Average 13.2 13.6 14.1 14.1 Standard Deviation 0.33 0.38 0.94 1.31 Hunter a
(Slice) Average 14.6 14.9 15.5 15.5 Standard Deviation 0.98 0.99 0.48 0.87 Hunter a
(Smoked) Average 12.3 11.1 11.4 13.0 Standard Deviation 1.23 0.57 2.03 0.85 Hunter b
(Skin) Average 16.7 ^b 17.3 ^b 20.7 ^a 18.9 ^ab Standard Deviation 0.58 2.63 1.26 1.91 Hunter b
(Slice) Average 3.62 7.22 6.53 7.92 Standard Deviation 0.33 2.26 0.93 3.71 Hunter b
(Smoked) Average 11.1 ^d 13.7 ^c 16.3 ^b 19.6 ^a Standard Deviation 2.56 1.08 1.78 1.33

^{a, b} Means with different superscripts in the same row are different (p <0.05)

4-4: Microbiological Testing

Compared with the smoked duck without the sweet pumpkin powder, when the sweet pumpkin powder was added, the number of microorganisms was relatively detected, but the number of microorganisms was decreased according to the amount of sweet pumpkin powder added. In addition, it was confirmed that most of the detected microorganisms are lactic acid bacteria.

Fatty Acid Plaques and Cholesterol of Smoked Ducks by Addition of Sweet Pumpkin Flour Control group Treated group Sweet pumpkin 2% Sweet pumpkin 3% Sweet pumpkin 4% Total bacteria
(TPC, log cfu / g) Average 5.83 ^a 4.10 ^c 4.15 ^c 4.75 ^b Standard Deviation 0.02 0.56 0.41 0.23 Escherichia coli
(VRB, log cfu / g) Average <2 <2 <2 <2 Standard Deviation Lactobacillus
(MRS, log cfu / g) Average 5.83 ^a 3.75 ^c 3.66 ^c 4.45 ^b Standard Deviation 0.01 0.48 0.81 0.22

^ac Means with different superscripts in the same row are different (p <0.05)

4-5: sensory test

The results of flavor, color, texture, taste and overall sensory test showed that when added 2 ~ 3% of sweet pumpkin powder, it was excellent in taste and overall, and similar to the control at 4%. As a result of the comprehensive evaluation, it was found that the functionality of the smoked duck was evaluated by adding 1 to 3% of the sweet pumpkin powder.

Sensory Degrees of Smoked Ducks with Addition of Sweet Pumpkin Flour Control group Treated group Sweet pumpkin 2% Sweet pumpkin 3% Sweet pumpkin 4% Flavor
(Flavor) Average 5.06 5.47 5.53 5.22 Standard Deviation 0.06 0.41 0.23 0.18 color
(Color) Average 5.17 5.33 5.19 5.19 Standard Deviation 0.06 0.24 0.21 0.39 Organization chart
(Texture) Average 5.17 5.56 5.39 5.56 Standard Deviation 0.19 0.37 0.19 0.20 flavor
(Taste) Average 4.89 ^b 5.53 ^a 5.53 ^a 4.97 ^b Standard Deviation 0.00 0.29 0.11 0.38 Synthesis
(Overall) Average 5.00 ^b 5.61 ^a 5.58 ^a 5.14 ^b Standard Deviation 0.00 0.47 0.23 0.17

^{a, b} Means with different superscripts in the same row are different (p <0.05)

4-6: Fatty Acid Composition

4% fat was extracted from the smoked duck, hydrolyzed using H ₂ SO ₄ and methylated with 14% boron trifluoride. Fatty acid separation was performed using gas chromatography (Gas Chromatography, GC) equipped with a flame ionization detector.

In the fatty acid composition according to the amount of sweet pumpkin powder, saturated fatty acid occupies about 30% of the whole, and monounsaturated fatty acid increases with increasing amount of sweet pumpkin powder, while polyunsaturated fatty acid content tends to decrease. As a result, the ratio of saturated fatty acid (M: S) to monounsaturated fatty acid (M: S) of the smoked duck with sweet pumpkin powder was increased than that of the control, but the ratio of saturated fatty acid (P: S) to polyunsaturated fatty acid was low.

Fatty Acid Composition of Smoked Ducks by Addition of Sweet Pumpkin Flour and Duck Area Control group Sweet pumpkin 2% Leg meat brisket Leg meat brisket C14: 0 1.29 1.28 0.89 0.90 C16: 0 24.0 23.9 25.6 26.4 C18: 0 8.02 7.83 6.74 6.58 SFA 33.3 33.1 33.2 33.9 C16: 1 3.07 3.09 4.46 4.20 C18: 1 40.0 40.4 45.7 45.6 MUFA 43.1 43.5 50.2 49.8 C18: 2 19.0 20.7 13.0 12.9 C18: 3 4.64 2.76 3.66 3.34 PUFA 23.6 23.4 16.6 16.2 USFA 66.7 66.9 66.8 66.1 M: S 1.29 1.32 1.51 1.47 P: S 0.71 0.71 0.50 0.48

SFA = saturated fatty acid

MUFA = monounsaturated fatty acids

PUFA = polyunsaturated fatty acids

USFA = unsaturated fatty acids

M: S ratio = MUFA / SFA

P: S ratio = PUFA / SFA

Having described the specific part of the present invention in detail, it is apparent to those of ordinary skill in the art that such a specific description is merely a preferred embodiment, thereby not limiting the scope of the present invention. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (4)

Process for preparing smoked duck containing sweet pumpkin powder comprising the following steps:
(a) removing the peel of sweet pumpkin, drying, cutting and pulverizing to prepare sweet pumpkin powder;
(b) dissolving the prepared sweet pumpkin powder in purified water so as to be added 0.15 to 3.0% relative to the duck meat to prepare a sweet pumpkin powder solution;
(c) injecting the mixed solution of the sweet pumpkin powder and the salt solution of step (b) into the raw duck meat;
(d) tumbling duck raw material infused with salt solution and aged for 16 to 24 hours; And
(e) smoking the mature duck meat.
delete The method of claim 1, wherein the salt solution in step (c) comprises purified salt, pepper, nut bark, allspice and sodium L-glutamate.
delete

Images