KR101135423B1 - Smoked Duck with Rhus verniciflua and Manufacturing Method thereof - Google Patents

Abstract

Smoked lacquer manufacturing method according to the present invention comprises the first step of preparing the salt solution and duck meat, the second step of penetrating the salt solution to duck meat and aged, and the third step to smoke the cooked duck meat Including, in the first step, the salt solution comprises 10 to 20 parts by weight of the lacquer extract, 10 to 20 parts by weight of blueberry extract, and 30 to 50 parts by weight of water, the lacquer extract is dried 3 to 5 parts by weight , 1 to 2 parts by weight of lacquered tree, and 30 to 40 parts by weight of alcohol having an alcohol content of 20 to 50% by weight are placed in a heating vessel and heated at 90 to 100 ° C. for 10 to 15 hours, and the second step is duck. Forming pinholes throughout the raw meat, and rotating the pinhole-formed duck meat and salt solution at a speed of 12 to 15 times per minute in a tumbler for 80 to 120 minutes. The.

Smoked lacquer duck according to the present invention and its manufacturing method effectively removes or neutralizes the toxic components of lacquer causing allergy and its inherent smell and taste. It has the advantage of allowing ducks to enjoy.

Lacquer, duck, smoked, dyed

Description

Smoked duck duck and manufacturing method {Smoked Duck with Rhus verniciflua and Manufacturing Method}

The present invention relates to a smoked lacquer duck and a method of manufacturing the same, and more particularly, by removing the inherent toxicity and smell of the lacquer can be easily consumed by everyone regardless of constitution or culture, as well as by cooking in a smoked manner It relates to a smoked lacquer duck and a method for producing the same that can be more easily spread and distributed.

Since ancient times, lacquer is known as a mysterious medicinal herb that has both toxicity and weakness, and has been widely used for food and medicinal purposes. Especially, lacquer is said to have excellent efficacy in removing blood, worms, gastrointestinal diseases and women's menstrual disorders. In addition, lactose is also introduced as the best medicine to treat gastrointestinal diseases, constipation, and blood, has been used in various folk remedies in Korea for a long time.

According to the recent research results, urushiol (Urushiol), the main component of lacquer sap, has been reported to have strong anticancer, antioxidant and antimicrobial activity, and the flavonoids extracted from the bark and neck of lacquer tree have inhibitory effect on angiogenesis. In addition, the anti-cancer effect of inhibiting the proliferation and metastasis of cancer cells and inducing the differentiation of cancer cells into normal cells, as well as antioxidant, hangover and gastritis suppression effect was confirmed.

However, the lacquer tree is toxic and causes allergy reactions in the human body and red spots on the skin, causing severe itching and serious side effects that spread throughout the body. And active use has been limited.

The main toxic component of this allergic reaction is the urushiol, a nonpolar substance that does not dissolve in water. The structure of the compound is one side chain (15 to 17 carbons in one benzene ring). side chain, alkyl group), the urushiol of the above structure is caused by allergic reactions in the human body in the process of oxidation by laccase (Laccase) oxidase contained in lacquer.

On the other hand, duck meat is a good source of iron, phosphorus, and vitamin B compared to other meats, and has a higher nutritional value due to the higher content of unsaturated fats compared to beef and pork. This is a good food for the elderly who have less physical activity.

In other words, while most of the other meats are acidic foods, duck meat is weakly caloric for humans. Sodium, calcium, lecidine and serenium are so strong that it reduces cholesterol in the blood vessels and prevents strokes, arteriosclerosis and hypertension. It also helps osteoporosis, diabetes, neuralgia and cancer cell development.

According to the Oriental yin and yang theory, the lacquer mentioned above is very hot, whereas duck has negative properties, so the two materials can complement each other's strong properties, so It is evaluated as a well-matched food.

In addition, when cooking the lacquer and duck together, since the toxicity of the urushiol is reduced by cooking heat or neutralized by the protein of the duck, in Korea, the toxicity of lacquer can be eliminated from ancient times. Eggplant has been widely used as a cooking method for ingesting useful ingredients at the same time cooking the lacquer and duck in white or hot water.

However, even when cooking lacquer and duck in the form of white or hot water as in the prior art, because the toxicity of the lacquer is not completely removed, some people who are sensitive to an allergic reaction still have difficulty in ingesting.

In addition, since the cooking method according to the prior art is extremely Korean, it is not easy to consume by Westerners who are not familiar with broths such as Baeksuk or tang and herbal medicines with lacquer, and because of the packaging and distribution restrictions of the broth. The disadvantage is that globalization of lacquer duck, an excellent food culture developed by our people, is difficult.

The present invention is to solve the problems of the prior art as described above, the object of the present invention is to remove all the toxicity and odor of the unique lacquer can be easily ingested by everyone regardless of the constitution or culture, and further smoked It is to provide a smoked lacquer duck and a method for manufacturing the same that can enhance the convenience of dissemination and distribution by cooking.

In order to achieve the object of the present invention as described above, the method for preparing smoked lacquer duck according to the present invention comprises the first step of preparing a salt solution and duck meat, the second step of penetrating the salt solution to duck meat, and the Including the third step of smoked cooked mature duck meat, in the first step, the salt solution comprises 10 to 20 parts by weight of lacquer extract, 10 to 20 parts by weight of blueberry extract, and 30 to 50 parts by weight of water The lacquer extract is dried 3 to 5 parts by weight, lacquered 1 to 2 parts by weight, and alcohol content of 20 to 50% by weight of liquor 30 to 40 parts by weight in a heating vessel for 10 to 15 hours at 90 to 100 ℃ It is obtained by heating for a second step, the second step is to form a pinhole in the whole duck meat, 12 to 15 times per minute for 80 minutes to 120 minutes the duck meat and the salt solution with the pinhole formed in a tumbler In that it comprises a step of rotating a characterized.

In addition, in the heating step for obtaining the lacquer extract, the heating for the first 30 minutes to 1 hour is heated in an open state so that the alcohol component and the dry toxic components dissolved in the alcohol component can evaporate into the atmosphere. Characterized in that.

In addition, the third step is to roast the duck meat matured by using a straw for 5 to 10 minutes, the first roasted duck meat in a kiln of 200 to 240 ℃ using oak for 30 minutes It is characterized in that it comprises a step of heating by direct fire for 60 minutes, and to smoke the oak flavor in the heated duck meat by smoking for 15 to 20 minutes with oak smoke.

As described in detail above, the smoked lacquer duck according to the present invention and its manufacturing method are effectively removed or neutralized by toxic components of the lacquer causing allergies and its inherent smell and taste. There is an advantage that you can enjoy the lacquer duck, the excellent food of our nation.

In addition, the smoked lacquer duck according to the present invention and its manufacturing method has the advantage of making it easier to disseminate and distribute the duck duck by cooking the duck meat in a smoked manner, unlike the conventional white or hot water cooking.

In addition, the smoked lacquer duck according to the present invention and its manufacturing method has the advantage that even after the short-term aging by the pinhole formation in the dyeing step, the salt solution can be evenly penetrated throughout the duck, and by performing the initial roast using a straw fire in the smoked step Preserving the juice has the advantage of further improving the flavor of the duck meat.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described in detail.

1 is a view showing a smoked lacquer duck manufacturing process according to an embodiment of the present invention, Figure 2 is a view showing a configuration for easily penetrating the salt solution into the duck meat during the ripening step of the manufacturing process of FIG.

As shown in FIG. 1, the lacquer preparing process according to the present invention includes preparing a salt solution and a duck meat (S10), a maturing step of infiltrating the salt solution into a duck meat (S20), and the salted in step S20. Smoked raw duck meat cooking step (S30), and the cooking of the finished smoked duck duck packaging is completed (S40), below will be described in detail the detailed process of each step sequentially.

First, step S10 is to prepare a salt solution and duck meat for cooking smoked lacquer duck, the duck meat is to remove the hair and intestine by removing the hair and the intestine by cutting the neck and tail live weight of 2.5kg to 3.5kg To prepare, the salt solution is prepared by mixing 10 to 20 parts by weight of the poisonous lacquer extract, 10 to 20 parts by weight of blueberry extract, 1 to 5 parts by weight of the flavor ingredient additive, and 30 to 50 parts by weight of water.

The poisoned lacquer extract is 3 to 5 parts by weight of dried lacquer (dry) finely chopped to a length of 2 to 10 mm, 1 to 2 parts by weight of lacquered tree cut to the same length as the lacquer, and an alcohol content of 20 30 to 40 parts by weight of liquor, which is from 50 to 50% by weight, is put into a heating vessel such as a cauldron and weighed for 10 to 15 hours at a temperature of 90 to 100 ° C., and the lid of the heating vessel is opened for 30 minutes to 1 hour at the beginning of heating. It is desirable to decoct in one state.

At this time, the lacquer must be dried in a dry state, because the urushiol contained in the lacquer is oxidized in the air during the drying process of the lacquer can be first removed the toxicity.

In addition, the lacquer tree is called the crow's ear summer tree as the rind of the leaves of the pancreas and blackcurrant, and often grows together near the lacquer tree. In addition, in Chinese medicine, the roots are prescribed for menstrual disorders, dysmenorrhea, and the fruit is used as an antipyretic, diuretic, and pain relief agent, and the leaves and stems are used to detoxify lacquer poison.

Therefore, in the present invention, the bark dried is preferably used to add the lacquered tree in order to remove the toxicity of the lacquer. When the lacquer walnut is combined with lacquer trees, the urushiol component of the lacquer reacts with the tannin component contained in the lacquer tree, thereby reducing the toxicity of the urushiol secondary.

In the present invention, alcohol is used as a solvent of the lacquer sprout extract, which utilizes the fact that the urushiol component having toxicity is nonpolar. That is, the non-polar urushiol component can be easily dissolved in the same non-polar alcohol, so that the urushiol component dissolved in the alcohol is evaporated into the atmosphere together with the alcohol in the initial heating step of opening the lid of the heating vessel and heating it as described above. The toxicity is reduced tertiarily.

At this time, the liquor is preferably selected to have its own flavor, such as fruit wine, which is a component that forms the flavor that remains with water after all the alcohol components evaporate in the above-described process has lacquer and lacquer This is because it can neutralize the smell of medicine. To this end, in the present embodiment, the lacquer extract was extracted using bokbunjaju soaked in alcohol using bokbunja which is widely known as a natural nourishing tonic food.

When all of the above process is completed, by closing the lid of the heating vessel and heating for a long time to extract useful pharmacological components of lacquer and lacquer tree, by the heating process is the oxidase enzyme oxidase to express the toxicity of urushiol Since it is denatured by heat, the poison of the sumac can be eliminated quaternarily.

The lacquer extract obtained by the above method is almost eliminated by the four-time legal process, and the flavor component of the alcohol used as a solvent (in this embodiment, the bokbunja component) has the unique taste of lacquer and lacquer trees. It has the advantage of being able to neutralize the smell.

On the other hand, the blueberry extract is a material used to further neutralize the medicinal odor (or taste) contained in the sumac extract obtained as described above.

The blueberries are known to contain the highest amount of anthocyanins, vitamins, various minerals and fiber among fruits. According to the research results, these blueberries are excellent in antioxidant effect, lower cholesterol, prevent aging, and healthy blood vessel tissue. It is known to help prevent diseases such as stroke, as well as to prevent infections in the urinary system and to improve vision and memory.

As described above, blueberries have various useful effects and at the same time have a sweet and sour taste that is unique to fruits and a fragrant and subtle fragrance. It is rapidly spreading worldwide.

Therefore, the present invention further neutralizes the smell and taste of the herbal medicine remaining in the lacquer extract by the peculiar taste and aroma of blueberries, and foreigners are also familiar with them when cooking smoked lacquer duck as described below. In order not to have a feeling of rejection for the lacquer duck which is a unique food of our nation by taste and aroma, blueberry extract was mixed with the lacquer extract to prepare a salt solution of a smoked lacquer dish according to the present invention.

At this time, the blueberry extract is preferably used juice juice in order to maintain the taste and aroma as it is, may be used to extract only the main components as needed.

Next, the taste ingredient additive is a material used to further improve the flavor and meat quality of smoked duck meat, in the present embodiment, salt, garlic powder, onion powder, ginger powder, white sugar, sodium glutamate, sodium red wine, Sodium erythorbate, sodium caseinate, egg protein and soy protein were respectively mixed by appropriate amounts.

As described above, when the preparation of the saline solution and the duck meat is completed in step S10, a ripening step of penetrating the prepared saline solution into the duck meat is performed (S20).

Generally, when cooking duck or chicken, the method of aging raw meat with salt solution is to immerse raw meat in salt solution for a certain time so that the salt solution soaks into the meat due to concentration difference. There is an injection method for injecting the inside of the raw meat using a needle, and a tumbler method for rotating the dye solution and the raw meat in the rotating tumbler.

Of these dyeing methods, the immersion method requires 12 to 24 hours for aging, so when the production is mass production, the maturation time becomes a problem, and the injection method requires expensive equipment for injecting the salt solution into the meat. The tumbler method has a disadvantage in that it is difficult to realize a deep taste and aroma that oozes out from the whole meat after cooking is completed because the salt solution is difficult to soak up to the inside of the meat.

Accordingly, in the present invention, the duck meat is matured in a new way that can utilize the advantages of the injection method and the tumbler method, respectively. First, as shown in FIG. 2, a plurality of pins 111 having a proper length are arranged in a lattice shape. Using the shaper 100 to form a fine pinhole 112 in the entire portion of the duck meat 100 prepared in step S10.

The pinhole formation is a process for allowing the dyeing solution to be evenly penetrated to the inside throughout the duck meat when the dyeing is performed by a tubing method, wherein the diameter of the pinhole is within the range of 0.05 to 1mm It is preferred to be determined, and more preferably within the range of 0.05 to 0.5 mm.

If the size of the pinhole formed in the duck meat is too large, the appearance of the cooked smoked duck will appear damaged, or because the traces of dye solution penetrated into the meat by the pinhole appear too clearly, which impairs the appetite and taste. Because there is a fear.

The pinhole forming process may be made manually by using the pinhole former 100 in the aging step. Specifically, the pinhole former may be made by pressing the front and rear surfaces of the meat lightly with the pinhole former 100.

In this case, when pressing or tapping with excessively large force, the raw meat may be torn or the pin may be broken, so it is preferable that the work is performed by pressing the pin with a moderate force enough to dig the raw meat.

As described above, when pinhole formation is completed for the entire duck meat, the duck meat and salt solution are put into a tumbler and aged for 80 to 120 minutes while rotating at a speed of 12 to 15 times per minute, and the salt solution is duck meat. Make sure that it penetrates evenly.

When the duck meat is matured in the above manner, despite the low cost and short ripening time, the salt solution soaks evenly throughout the duck meat, so that the deep aroma and taste that oozes out from the meat after cooking is completed. .

When the ripening of the duck meat by the step S20 is completed, using the straw and oak to cook the duck meat smoked (S30), the specific process is as follows.

First, the duck meat is roasted for 5 to 10 minutes using straw, which is to prevent the duck juice from being drawn out by using the characteristics of a straw fire to cook food at a high temperature at a fast time.

Therefore, the smoked lacquer according to the present invention has the advantage of maintaining the moist meat intact even after cooking is completed, and furthermore, it is possible to obtain a unique sterilizing effect of straw.

When the first roasting by the straw is completed as described above, it is heated by direct heating in a kiln of 200 to 240 ℃ using oak for 30 to 60 minutes and then smoked by oak smoke for 15 to 20 minutes to smoke the subtle oak fragrance into the whole duck. The cooking of the duck is completed.

Finally, when the smoked lacquer duck is completed in step S30 is to perform the step of packaging using a vacuum packaging machine (S40), the packaging step is a general vacuum packaging step generally made in the food industry, so the detailed description here Omit.

1 is a view showing a smoked lacquer manufacturing process according to an embodiment of the present invention,

Figure 2 is a view showing a configuration for easily penetrating the salt solution in the duck meat in the ripening step of the manufacturing process of Figure 1;

Claims (4)

A first step of preparing a salt solution and duck meat; A second step of penetrating the salt solution into duck meat and aging; And Including the third step of smoked cooking of the mature duck meat, In the first step, the salt solution comprises 10 to 20 parts by weight of lacquer extract, 10 to 20 parts by weight of blueberry extract, and 30 to 50 parts by weight of water, The lacquer extract is dried 3 to 5 parts by weight, lacquer tree 1 to 2 parts by weight, and alcohol content of 20 to 50% by weight of liquor 30 to 40 parts by weight in a heating vessel and heated at 90 to 100 ℃ for 10 to 15 hours. Obtained by The second step is to form a fine pinhole in the whole duck meat by using a pinhole forming machine in which a plurality of pins of a proper length are arranged in a lattice form, 80 minutes to 120 minutes of the duck meat and the salt solution formed with the pinhole in the tumbler Smoked lacquer manufacturing method comprising the step of rotating at a speed of 12 to 15 times per minute for minutes. The method of claim 1, In the heating step for obtaining the lacquer extract, heating for the first 30 minutes to 1 hour is to heat the heating vessel in an open state so that alcohol and the dry toxic components dissolved in the alcohol can evaporate into the atmosphere. Smoked lacquer manufacturing method characterized in that. The method of claim 1, wherein the third step, Roasting mature duck meat for 5 to 10 minutes using a straw fire; Heating the first roasted duck meat by direct heating in a kiln at 200 to 240 ° C. using oak for 30 to 60 minutes; And Smoked lacquered duck manufacturing method characterized in that comprising the step of flavoring the oak aroma in the heated duck meat by smoking with oak smoke for 15 to 20 minutes. Smoked lacquer, characterized in that produced by any one of the production method of claim 1.

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