KR101135523B1 - Method of manufacturing grilled duck - Google Patents

Abstract

The present invention relates to a method for manufacturing a duck casting mussel, duck duck mussel according to the present invention is to mature the raw duck with herbs, to prepare a marinade containing the plum juice and pear juice, and then marinated duck meat with the marinade After the first roast, topped with bean sprouts, garnished with the same seasoning sauce, baked together, and then marinated with sesame leaves. The duck mussels prepared according to the present invention, while aging duck meat by using herbs such as rosemary to eliminate the peculiarity of ducks, topped with bean sprouts seasoned with seasonings and roasted once again with the crispy and savory peculiar to the bean sprouts By putting the sesame leaves in pickled plums as a garnish, you can feel the feeling of duck oil coming out of the duck meat and improve the overall taste.

Duck casting, bean sprouts, plum, miscellaneous goods, duck oil

Description

How to prepare duck castings {METHOD OF MANUFACTURING GRILLED DUCK}

The present invention relates to a method for manufacturing a duck casting mussel, more specifically, to a duck duck casting manufacturing method of aging raw duck with herbs, roasted with seasoned bean sprouts with garnish and roasted with sesame leaves pickled in plum. It is about.

Duck meat is an unusual alkaline food in meat, which contains more unsaturated fatty acids than other meats and is rich in essential amino acids and various vitamins. Protein is six times more rice and 1.4 times more soy, and vitamins are 3.35 times better than chicken. In particular, the high content of vitamin C, vitamin B1, and vitamin B2 is a stamina food that prevents the concentration and endurance of the body and prevents acidification of the body. It is also an important source of minerals because it contains a lot of calcium, iron and potassium.

In particular, unsaturated fatty acids are essential fatty acids because they are essential for the growth and health of the body and to maintain the normal function of physiological processes, but because they are not synthesized in the body and must be consumed as food. This essential fatty acid is a component of all cell membranes and plays an important role in forming prostaglandins that act like hormones in our bodies, including smooth muscle contraction, lowering blood pressure, and controlling metabolism.

Therefore, eating a lot of duck is known to have an excellent effect to increase the metabolic control function to release various poisons accumulated in the body and help blood circulation.

In addition, duck meat has high mineral content such as essential amino acids, minerals, vitamin C, vitamin E, vitamin B1, vitamin B2, calcium, phosphorus, iron and potassium, which are indispensable to maintain normal human body function. It is a source of nutrition.

Specifically, when 100g of duck meat is eaten 6 times more protein than rice, vitamins are 3.35 times more than chicken, and the mineral content is more than twice as high as other meat. Therefore, the conclusion of modern nutrition is that it is an excellent food that is indispensable to our diet, which is mainly made of cereals, and is one of the health supplement foods.

Dongbobogam, Galhagubang, Chinese herbal medicine collection, Donghakhak Dictionary, Chinese Pharmacy War, etc., releases the blood by the efficacy of the duck, it is effective in the lifeblood, anti-inflammatory and small farming as well as effective in controlling the wind. By cold sweat, gastroenteritis, lack of energy, weak energy, opium, black root, mercury, emergency, alcohol, addiction, anemia, lung disease, neuralgia, weak constitution, obesity, recovery from illness, hypertension, stroke, mucus, blood When present, it is effective in the prevention and treatment of arthritis, nephritis, keratosis, gynecological diseases, skin diseases.

In summary, it is the only alkaline food in meat, which is effective in preventing disease by changing acid constitution into alkaline constitution, and containing large amount of water-soluble unsaturated fatty acids, which is effective in preventing skin aging and preventing obesity, protein, calcium, iron, sodium It is a high-protein nutritious food containing large amounts of phosphorus and potassium, and it is effective in preventing osteoporosis, anemia, supplementing minerals, and improving weakness, and it contains vitamins B1, B2, B3, and C, which promotes the development of growth stages and prevents menopausal disorders. It contains linoleic acid and linoleic acid, which inhibits the formation of cholesterol and promotes smooth blood circulation, and the toxic substance itself is combined with glycerin, mithionine, copper and goronic acid in the duck body or neutralized by enzymatic action. It has a detoxifying mechanism, and it is a very good food ingredient with various effects.

However, despite the above-mentioned effects, the development of a wide range of demands for duck cuisine has not been achieved due to the peculiarity of duck meat such as miso and other abundant duck oils, and the high quality of duck meat. .

In order to solve the above problems of duck meat, add a specific ingredient to the conventional feed (Korean Patent No. 346394-garlic and / or herbal medicine), or add an ingredient to remove the smell during cooking (Korean Patent Publication No. 1999 -68521-Jongjong), a method that removes and cooks a large amount of duck oil that gives a sense of feeling and cooking (Korea Patent Registration No. 367889-Wrapped with a hardwood and heated), but the feed control method is cumbersome when breeding ducks. There is a problem that the management, and the method of adding the deodorant component during cooking causes a change in taste due to the presence of the additive component, and in the case of duck, there is a problem to be applied by increasing the amount of the additive component, above all duck oil The removal method could not express the efficacy of the above-mentioned duck oil at all, and there existed a problem that the value as a duck dish fell sharply.

The present invention has been made in order to solve the above problems as a method of manufacturing a duck casting mud without herb leaf and the feeling of the duck due to a large amount of duck oil using the herb leaves, soybean herbs and produced by The purpose is to provide duck dumplings.

In order to achieve the above object, the present invention provides a duck main block using a herb leaf and bean sprouts, while providing a duck oil that could not be reached by conventional duck dishes, without feeling bloated.

That is, the present invention, in the manufacturing method of the duck cast mud (a) to prepare a raw duck meat of 1kg to 1.2kg size to remove the hair and guts in a jar and cut into 1-10 mm thickness, the raw For each duck, 3-8 g of herb leaves, pepper and salt 1: 1 to 3 g of pepper salt mixed with 10-20 g, and aged for 20-24 hours at a temperature of 0 to 10 ℃ to prepare the duck meat step; (b) 300g red pepper powder, 100g ground red pepper, 100g Dashida ™, 30g, Miwon ™ 30g, plum stock 200g, soybean paste 65g, soy sauce 50g, herb leaf 10g, aged mustard 75g, onion juice 100g and pear juice 100g Aging 40-50 hours after preparation; (c) preparing one raw duck meat prepared in step (a) by adding 100 g of seasoning sauce prepared in step (b), 100 g of sliced onion and 30 g of green onion; (d) to prepare the seasoned bean sprouts, seasoned with 30g of seasonings prepared in step (b) to 300g prepared by cleaning and washing the sprouts; (e) the first roasting step of roasting the seasoned seasoned duck meat of step (c) for 6-8 minutes at 75-85 ° C. until cooked about 80%; And (f) on the first roasted duck, topped with the seasoned bean sprouts prepared in step (d) and 30 g of sweet pumpkin with garnish and inverted for 4 to 5 minutes over a fire at 75 to 85 ° C. It relates to a method for producing a duck main chopsticks, including; chopped pickled sesame leaves.

Preferably, the herbal leaves added in the step (a), (b) is characterized in that the rosemary leaves or thyme leaves, more preferably in step (a) rosemary leaves, step (b) using the thyme leaves do.

As described above, in the preparation of the duck cast mussel according to the present invention by aging the duck meat using herbs such as rosemary, while eliminating the peculiar to ducks, topped with bean sprouts seasoned with seasonings and roasted once again The crispy and savory side with the garnish of pickled sesame leaves as a garnish has the advantage of improving the overall palatability while feeling less of the duck oil coming out of the duck meat.

The present invention relates to a method for producing a duck caster. Hereinafter, it demonstrates more concretely.

First, prepare raw duck meat of 1kg to 1.2kg size, removing hairs and intestines, and cutting them into thicknesses of 1-10 mm, per 1 duck, 3-8 g of herb leaves, pepper and salt. 1: Sprinkle 10-20 g of black pepper salt mixed in a weight ratio of 1 to 3, and then prepare duck meat by aging for 20 to 24 hours at a temperature of 0 to 10 ° C.

As described above, by aging duck meat using herb leaves, pepper, and salt to eliminate the duck peculiar to the duck, while the unique flavor of herbs can be added, the tenderness of the meat can be utilized. In an embodiment of the present invention, in particular, rosemary leaves are used as herbal leaves, rosemary has enhanced memory, enhanced concentration, anti-aging, headache, lethargy, indolence, dandruff suppression, sterilization, cleaning effect, disinfection, indigestion, fatigue It is effective in restoring, antibacterial and promoting blood circulation, which adds to the effects of these herbs.

Next, mix and stir 300g red pepper powder, 100g ground red pepper, 100g Dashida ™, 30g, Miwon ™ 30g, plum stock 200g, soybean paste 65g, soy sauce 50g, herb leaf 10g, aged mustard 75g, onion juice 100g and pear juice 100g. After the preparation is aged for 40-50 hours.

The plum used in the seasoning is 85% water, sugar is about 10%, minerals, vitamins, organic acids (citric acid, malic acid, succinic acid, tartaric acid), calcium, potassium, phosphorus, carotene and the like, fruit, citric acid is Promotes local metabolism and helps fatigue, and rich organic acid stimulates gastrointestinal action to stimulate appetite, is good for constipation and rough skin, absorbs heat, and contains picric acid to improve hangover function. Effective for motion sickness, it is well known for its strong bactericidal and detoxifying properties. Therefore, while adding the nutrition of plum by preparing a seasoning sauce containing such a plum stock, it is easy to mature and store the seasoning.

In addition, the onion has a function to remove the roasted duck meat and tender meat due to its unique fresh aroma. In addition, the components of onions are allicin and vitamins A, B1, B2, C and inulin, in addition to the component called emulsified allin. Combined with vitamin B1 in the intestine, it becomes algiamine to help digest and absorb vitamin B1. It also protects capillaries and improves blood flow as well as helps prevent baldness and prevent and treat hypertension or atherosclerosis, and enhances the function of the kidneys.

In addition, the stomach is effective in constipation, diuretic, including stomach ulcers, and especially contains vitamins are good for fatigue, as well as cold prevention, skin care. Because of its strong alkalinity, the blood is kept neutral and is good for preventing adult diseases and maintaining health. Above all, it is good for bronchitis, asthma and cough. In addition, it is good for quenching thirst due to its high moisture content and sugar content, and it is good as a snack fruit for all ages. Recent studies have shown that pears are highly effective in releasing carcinogens out of the body, exposing harmful ingredients to the body quickly if they are exposed to smoking, smoke, or smoked foods. These pears have meat-degrading enzymes that are particularly well-suited to meat dishes and lower cholesterol levels.

In addition, the pepper has a high content of vitamins A, C, calcium, minerals, iron evenly contained is excellent in anorexia and beauty diet.

In addition, the mustard is a good food for people who are full of appetite as a spice spice and is effective in tonsillitis and pneumonia.

In addition, the manufacture of the seasoning can be obtained by adding a herb leaf to produce a unique effect of the herb, in particular, thyme prevents colds, sore throat, dry stomach, insect repellent, insect repellent, bad breath removal, antiseptic effect, bactericidal effect, mental tonic , Neurological disorders, hair loss prevention, skin purification, skin diseases, antibacterial, respiratory disorders, excitement and other effects, duck and its fragrance is a good combination, so it is preferable to use thyme leaves.

Next, prepare the raw duck meat prepared above, 1 g of the seasoning sauce, 100 g of sliced onion, 100 g of onion and 30 g of leek, and prepare seasoned duck with seasoning, and then 300 g of bean sprouts trimmed and washed with 30 g of the same sauce. Prepare.

The seasoned seasoned duck meat prepared in this way is first roasted while inverting for 6-8 minutes at 75-85 ° C until cooked to 80%. Next, put the seasoned bean sprouts and sweet pumpkin 30 g on the first roasted oryx meat with garnish, and bake it in a 75 ~ 85 ℃ fire for 4 minutes, then chopped sesame leaves in plum stock As a result, it is possible to produce a duck main mold according to the present invention.

The sesame leaves contain a large amount of vitamins A and C, and vitamins E and F are absolutely necessary for the health and beauty of women, and it is good for anemia due to a lot of iron that promotes digestion and nutrients, and is good for blood circulation, hypotension, and anemia. It is good for the treatment and prevention of adult diseases such as fatigue, recovery of arteries, and beauty and diet of women.

In addition, the bean sprouts is a kind of soybean vegetable grown by germinating soybean, and is known as a nutritional food containing a lot of protein, vitamins, minerals, and carbohydrates. As soybeans grow as bean sprouts, the content of protein, fat, usable nitrogen compounds decreases, and the content of fiber increases. Especially important, soybeans do not have any vitamin C, but are biosynthesized during soybean sprout growth. It is known as Dua or Du Chai as one person, and many enzymes such as nuclease, urease and amylase are known to be good for preventing adult diseases. In particular, the sprouts stem (constriction) contains a lot of sugar fiber vitamin c, and the sprouts root contains a lot of aspartic acid (hangover-reducing) fiber vitamin c. I can supplement it. However, such bean sprouts are not easily ingested due to the peculiar smell of beans when cooked without closing the lid in the cooking method.

However, in the present invention as described above, the bean sprouts as described above, seasoned with the same seasoning as used when roasting the duck, and then roasted once again, such as seasoned roasted seasoned duck meat unique to the peculiar smell and duck I can get rid of the housework at the same time. In addition, by inverting the duck meat topped with seasoned bean sprouts and roasting it evenly, it prevents the duck meat from burning due to the moisture from the bean sprouts, while also blending with the duck oil coming out of the duck meat, eliminating the sense of taste of duck oil. I can taste it. Furthermore, the final pickling of pickled sesame leaves in the plum stock solution adds the unique flavor of the sesame leaves and the flavor of plum to make it possible to remove the sense of taste more clearly and to greatly improve the overall taste.

Hereinafter, the present invention will be described in detail with reference to Examples, but the following Examples are provided to specifically describe the present invention and the present invention is not limited thereto.

Example

1. Preparation of Duck Meat

In a jar, 1 kg of raw duck, from which hairs and intestines were removed, sprinkled with 5 g of rosemary leaves and 10 g of pepper salt, and aged in a refrigerator.

2. Preparation of sauce

Fine red pepper powder 300g, finely ground red pepper, 100g, reddish 30g, miwon 30g, plum stock 200g, soybean paste 65g, soy sauce 50g, dried thyme leaves 10g, ripened mustard 75g, 100g of onion juice ground with a blender and 100g of pear juice ground with a blender Seasoning was made by mixing and stirring well, and aged at refrigeration temperature for 48 hours.

3. Prepare bean sprouts by seasoning 300g bean sprouts with the prepared sauce.

4. In addition, 100 g of the seasoning sauce, 100 g of chopped onions, and 30 g of onions are mixed with the duck prepared by aging, and then roasted until cooked for about 80% for 7-8 minutes at 80 ° C on fire. Next, the marinated bean sprouts and 30 g of sweet pumpkin sliced to a good size were put on garnish and baked for about 4-5 minutes until the bean sprouts and duck were cooked.

5. After roasting, pickled sesame leaves were pickled in plum stock to complete the duck main shell of the present invention.

The duck cast mussel of the present invention prepared according to the above embodiment by aging duck meat using herbs such as rosemary, while eliminating the peculiarity of the duck, topped with bean sprouts, seasoned with seasoning, and roasted once again It was confirmed that by adding marinated sesame leaves in plum as a garnish, it was possible to improve the overall preference while feeling less the feeling of duck oil coming from duck meat.

Simple modifications or modifications of the present invention, such as eating one half of the duck mold first, then eating the other half and rubbing the rice in the remaining amount of duck mold, may be made by a person skilled in the art. It can be easily carried out by, it can be seen that all such modifications and changes are included in the scope of the present invention.

Claims (3)

In the manufacturing method of the duck casting block, (a) 1kg to 1.2kg raw duck meat prepared by removing hairs and intestines and cutting into 1-10 mm thickness, per 1 duck, 3-8 g of herb leaves, pepper and salt 1: 1: After mixing 10-20 g of pepper salt mixed in a weight ratio of 1 to 3, ripening at a temperature of 0 to 10 ℃ for 20 to 24 hours to prepare a duck meat; (b) 300g red pepper powder, 100g ground red pepper, 100g Dashida ™, 30g, Miwon ™ 30g, plum stock 200g, soybean paste 65g, soy sauce 50g, herb leaf 10g, aged mustard 75g, onion juice 100g and pear juice 100g Aging 40-50 hours after preparation; (c) preparing one raw duck meat prepared in step (a) by adding 100 g of seasoning sauce prepared in step (b), 100 g of sliced onion and 30 g of green onion; (d) to prepare the seasoned bean sprouts, seasoned with 30g of seasonings prepared in step (b) to 300g prepared by cleaning and washing the sprouts; (e) the first roasting step of roasting the seasoned seasoned duck meat of step (c) for 6-8 minutes at 75-85 ° C. until cooked about 80%; And (f) On top of the roasted duck, topped with the seasoned bean sprouts prepared in step (d) and 30 g of sweet pumpkin with garnish and roasted for 4 to 5 minutes over a fire at 75 to 85 ° C, then pickled in sesame plum Step of chopped up; The manufacturing method of the duck main chopsticks comprising a. The method of claim 1, Herb leaves added in the step (a), step (b) is a method of producing a duck mudock, characterized in that the rosemary leaves or thyme leaves. A duck caster prepared by the manufacturing method of claim 1.