KR101139514B1 - Manufacturing method for smoking of duck meat containing tangle extract liquid - Google Patents

Abstract

PURPOSE: A producing method of smoked duck containing a sea tangle extract is provided to soften the meat texture and remove the unique smell of duck meat. CONSTITUTION: A producing method of smoked duck containing a sea tangle extract comprises the following steps: preparing duck meat(S10); mixing 55wt% of sea tangle and 45wt% of purified water, and grinding the mixture; filtering the ground mixture, and boiling the sea tangle liquid to obtain the sea tangle extract(S20); preparing a curing solution using the sea tangle extract, alpha polygel, whey powder, sugar, onion spice, cochineal color, soybean powder, allspice, salt, garlic seasoning, beef powder, roasted meat flavor, celery powder, and vitamin C; mixing 100kg of duck meat and 10kg of curing solution, and rolling the mixture inside a tumbler for 12 hours(S30); and roasting the aged duck meat(S40).

Description

MANUFACTURING METHOD FOR SMOKING OF DUCK MEAT CONTAINING TANGLE EXTRACT LIQUID}

The present invention relates to a method for preparing a duck smoked fish containing kelp extract, more specifically, the salt solution penetrated and matured in duck meat, alpha polygel, whey powder, white sugar, onion flavoring, cochinyl extract pigment, allspice, Soybean protein, refined salt, garlic spices, beef powder, roast roast flavor powder, celery powder, vitamin C is mixed with a mixture of kelp extract, especially celery powder in place of sodium nitrite as a coloring agent, using the antioxidant er It replaces solvinic acid and uses vitamin C. It does not use chemical seasoning monosodium glutamate (MSG), so it is not harmful to human body, and it is possible to ingest the useful ingredients of kelp at the same time as intake of duck meat. In addition to eliminating the peculiar smell of duck meat, the meat tenderness is used to suit the changing tastes of consumers. Containing the seaweed extract, smoked duck relates to a method of manufacturing the same.

Ducks have been used as an ingredient for high-quality foods. According to the literatures of herbal wood, Dong Bogam, etc., it has detoxification effect and is effective for adult diseases such as hypertension, arteriosclerosis, diabetes, etc. Known.

Duck oil contains linoleic acid, arachidonic acid, and linolenic acid, which are essential fatty acids, which are essential for the human body, and helps to supply oxygen to the body by inhibiting cholesterol in the blood.

Duck meat is also the best source of nutrition because it contains high quality minerals, including essential amino acids, minerals, vitamins C, E, B1, B2, calcium, phosphorus, iron, and potassium.

However, due to the peculiar smell of the duck and excessive fat content, there is a problem that the degree of preference is lower than other meats.

Therefore, it is common to season and cook in various ways to satisfy the texture of many people to remove bad smell and soften the meat.

Thus, in order to remove the unique smell of duck or tender meat, a sauce mixed with various seasoning sauce is used.

Seasoning materials used in common sauces are commonly used by mixing traditional seasonings such as soy sauce, salt, syrup, sugar, garlic, onion, ginger, sesame oil, pepper, and red pepper paste in an appropriate amount of drinking water.

However, since the above-mentioned sauce used in conventional duck cooking only uses traditional seasoning ingredients, it helps to cook meat but is insufficient in providing useful functionality to the human body when ingesting it. After mixing or dyeing the duck, it is matured for a long time and the seasoning solution is doubled into the meat. Therefore, the processing or processing time is very long. Even after the dyeing process, the seasoning solution is evenly distributed in all parts of the meat. There was a problem that it can not get a uniform taste because it does not penetrate.

On the other hand, a number of inventions are made in relation to processed products using duck meat. In other words, as a method for producing a wine duck smoked by using a dyeing agent containing wine (grape concentrate, vinegar solution, red wine mixture) in the duck raw meat (invention patent application 10- 2004-0024471), processing method of sulfur ducks for roasting ocher mud, characterized by roasting sulfur ducks of less than 8 weeks of age reared with sulfur-containing feed in a clay clay clay pot and baking them in a kiln (Patent application No. 10-2004-). 0055575), the invention for producing duck meat fried and fried in oil in order to remove the peculiar smell of duck meat (Patent application No. 10-2002-0010943), dyeing the selected duck with salt solution After processing, the processing method of duck shells to boil the salted duck (Patent Application No. 10-2003-0019501), the addition of soy flour and potato flour to duck meat, these three food and seasoning species Orion burgers and ducks, characterized in that the combination of onions and green vegetables, salt, sodium L-glutamate in a certain ratio, and baked and cooked on an oil griddle (patent application No. 10-2006-0088805) The process of removing hair, hair, intestines, wings, and legs, washing them cleanly, cutting them to a size suitable for a person's mouth, putting them in a batter with seasoned fry powder, and then frying them in cooking oil. Method (Patent Application No. 10-2006-0077919), roasting the duck to be heated in the heating chamber of the far-infrared heater for 30 minutes-1 hour 30 minutes at 40-60 ℃, maintaining the moisture at 50-90%, This is a fried powder spreading process, in which fried powder mixed with the attached material is applied, and a fried process in which the fried powder-coated duck is put in boiling oil and fried for 20-30 minutes (patent application) There are number 10-2002-0014767, etc.).

However, the above patents, which have been researched and invented, are pretreated by adding ingredients such as herbal medicines to remove the smell of ducks, or cut into sizes or shapes that are easy to eat, and then foamed with fried flour and then fried. However, a method for preparing a duck processed product using natural products instead of sodium nitrite as a coloring agent, ersolvinic acid as an antioxidant, and monosodium glutamate as a chemical seasoning (MSG) in a dye solution used in duck processed products or smoked products and There is no invention related to the processed duck product thus manufactured.

The present invention has been made in order to solve the problems of the prior art as described above, the object of the present invention is to infiltrate and mature the duck meat alpha polygel, whey powder, white sugar, onion flavoring, cochinyl extract pigment, Allspice, soy protein, refined salt, garlic spice, beef powder, roasted roast powder, celery powder, vitamin C is mixed with a mixture of kelp extract, especially celery powder in place of sodium nitrite as a colorant, Vitamin C is used instead of ersolvinic acid as a preventive agent, and it is not harmful to the human body by using no chemical seasoning monosodium glutamate (MSG), and it is possible to ingest the useful ingredients of kelp at the same time as the intake of duck meat. In addition to eliminating the peculiar smell of duck meat, it also improves the taste of consumers by changing the tenderness of meat. Another object is to provide a method for preparing duck smoked seaweed extract.

Duck smoked production method containing the kelp extract according to the present invention to achieve the above object, the duck meat preparation step of preparing a duck meat; Kelp extract preparation step of preparing a kelp extract; A ripening step of injecting and rotating the duck meat and the salt solution prepared in the duck meat preparation step into a tumbler to penetrate and mature the salt solution in the duck meat; The smoked step of roasting the duck meat aged in the aging step, wherein the salt solution in the aging step is alpha polygel, whey powder, white sugar, onion spices, cochineal extract pigment, allspice, soy protein, refined salt, garlic Spices, beef powder, roast roast flavor powder, celery powder, vitamin C is characterized in that the mixture was prepared by mixing the kelp extract prepared in the kelp extract preparation step.

In addition, the method for preparing duck smoked kelp extract containing kelp extract according to the present invention, the kelp extract in the preparation of the kelp extract is mixed with 55% by weight of kelp and 45% by weight of purified water and then pulverized using a grinder, using a strainer By removing the kelp dregs is characterized in that the filtered kelp solution is prepared by boiling until the volume is 50% to 60%.

In addition, the duck smoked preparation method containing the kelp extract according to the present invention, the salt solution in the aging step is prepared by the preparation step of the duck meat alpha polygel 0.346kg, whey powder 0.433kg, 0.433 per white kg, onion flavored 0.026kg, cochineal extract pigment 0.035kg, allspice 0.026kg, soy protein 0.433kg, refined salt 0.225kg, garlic flavored 0.035kg, beef powder 0.346kg, roasted roasted powder 0.173kg, celery powder 0.2kg, vitamin C 0.4kg was prepared by mixing 0.11kg of kelp extract prepared in the kelp extract preparation step to the seasoning material, the aging step is mixed with 10Kg of purified water per 100kg of duck meat in a tumbler and rotated for 12 hours It is characterized by.

The method for producing duck smoked kelp extract containing the kelp extract according to the present invention by using the above composition substitutes the coloring agent for the dye solution penetrated and matured in the duck meat and uses celery powder and replaces the antioxidant ersolvinic acid with vitamin C. It is not harmful to human body by using chemical glutamate monosodium glutamate (MSG), and it is possible to ingest the useful ingredients of kelp at the same time as the intake of duck meat by containing kelp extract. It not only removes the smell of the meat, but also improves the soft taste of meat to suit the changing tastes of consumers.In the ripening stage, the duck meat and salt solution are put in a tumbler and rotated, so that the salt solution is short while the processing or processing time is short. It penetrates into all parts of meat evenly and gives an even taste. .

1 is a flow chart of a duck smoked production method containing kelp extract according to an embodiment of the present invention

Hereinafter, with reference to the embodiment shown in the drawings will be described in more detail for the method for preparing duck smoked tangle extract containing according to the present invention.

1 is a flowchart of a method for preparing duck smoked seaweed extract according to an embodiment of the present invention.

Looking at the drawings, the method of preparing a duck smoked tangle extract according to an embodiment of the present invention prepared duck duck step (S10), tangle extract preparation step (S20), aging step (S30), smoked step ( S40).

The duck meat preparation step (S10) is a step of preparing a duck meat for smoked processing is a step of washing the duck with a clean wash water of a body weight of 2.5 ~ 3.5kg removed part of the duck's hair, neck, feet, and intestines. .

The kelp extract preparation step (S20) is a step of preparing a kelp extract is added to the salt solution, the kelp extract in one embodiment of the present invention is mixed with 55% by weight kelp and 45% by weight of purified water and then a grinder such as a mixer It is prepared by pulverizing, using the strainer and removing the kelp dregs and boiling the filtered kelp solution until the volume reaches 50% to 60%.

The aging step (S30) is a step of penetrating and ripening the salt solution to the duck meat by rotating the duck meat and the salt solution prepared in the duck meat preparation step (S10) in a tumbler in the embodiment of the present invention The solution is 0.346kg per 100kg of duck meat prepared in the duck meat preparation step (S10), whey powder 0.433kg, 0.433kg per white, onion flavoring 0.026kg, cochineal extract as described in Table 1 below. The kelp on the seasoning material consisting of pigment 0.035kg, allspice 0.026kg, soy protein 0.433kg, refined salt 0.225kg, garlic spices 0.035kg, beef powder 0.346kg, roasted roasted powder 0.173kg, celery powder 0.2kg, vitamin C 0.4kg To prepare a mixture prepared by mixing 0.11kg of kelp extract prepared in the extract preparation step (S20). Here, alpha-polygel (α-polygel) refers to a formulation made of Na ₅ P ₃ O ₁₀ (sodium polyphosphate) and (KPO ₃ ) n (potassium phosphate) as a preparation mixed with a polymeric phosphate as a main raw material. In one embodiment of the invention was used the product of SDBIN company located in Hwaseong, Gyeonggi-do.

Dye solution Per 100kg of duck
Content (kg) function Alphaporigel 0.346 Meat improvement, pH, texture improvement Whey Powder 0.433 Unique flavor of milk White sugar 0.433 sweetness Onion Spice 0.026 Onion-specific taste Cochineal Extract Pigment 0.035 Stable color aid for smoking All Spice (Spice Royal) 0.026 Remove flavor and smell Soy Protein 0.433 Savvy and yield increase Purified salt 0.225 Osmotic pressure spreads evenly Garlic Spice 0.035 Garlic unique taste Beef Powder (Beef Flavor Plus) 0.346 Beef flavor, Jimmy effect Roast Roast Flavor Powder 0.173 Beef flavor, Jimmy effect Celery Powder (TM504) 0.200 Used as a colorant instead of sodium nitrite Vitamin C 0.400 Use as antioxidant instead of ersolvinic acid Kelp extract 0.110 Useful ingredients of kelp

In the present invention, due to the composition of the salt solution as described above, in particular, the chlorine powder to replace the sodium nitrite as a coloring agent in the salt solution, vitamin C is used in place of the antioxidant ersolvinic acid, glutamic acid monochemical seasoning By not using sodium (MSG), it is not harmful to the human body, and it is possible to ingest the useful ingredients of kelp at the same time as the intake of duck meat, and by presenting the kind and content of the seasoning material as described above in the present invention Rado easily removes the unique smell of duck meat, as well as utilizing the softness of the meat, it will be able to provide excellent taste and flavor.

In addition, the aging step (S30) is mixed with the salt solution prepared as described above and 10Kg of purified water 10kg per 100kg of duck meat and put into a tumbler to rotate for 12 hours 13 ~ 15rpm, to the duck meat using a tumbler rotated By infiltrating and ripening the salt solution, the treatment or processing time is short, while the salt solution is evenly penetrated into all parts of the duck meat to give a uniform taste, and the meat is softened by aging. .

In addition, as a feature of the present invention, the salt solution in the aging step (S30) contains the kelp extract prepared in the kelp extract preparation step (S20) to thereby ingest the useful components of kelp at the same time as the intake of duck meat It will be possible.

Looking at the efficacy of the kelp used in the present invention as follows.

Kelp is a seahorse belonging to the brown seaweed, which lives in the Pacific coast of Korea, Japan, Kamchatka Peninsula and Sakhalin Island. On the surface, the distinction between stems, leaves, and roots is clear, about 1.5 ~ 3.5 m long and 25 ~ 40 cm wide.

In general, kelp is a high quality fiber (alginic acid), which shortens the time spent in the intestines and improves bowel function by facilitating intestinal activity. In addition, it stimulates intracellular metabolism with strong hematopoietic action, so it inhibits skin aging and improves blood circulation and makes skin healthy.Alginate of kelp combined with bile acid lowers the absorption of unnecessary fat and releases it to the diet. It is a natural resource known to be effective.

In addition, kelp contains about 50 kinds of minerals such as calcium, potassium and magnesium, and micronutrients that are essential to the human body. Only 25% of calcium in milk and anchovy is absorbed, but the large amount of calcium in kelp is known to be absorbed better than any other food because it absorbs 1.6 times as much as tangerine peel and 3 times as much calcium as medical calcium carbonate.

Thus, in the present invention, the kelp extract having such a function is to be added to the salt solution.

The smoked step (S40) is a step of baking duck meat matured in the aging step (S30).

The smoked step (S40) will be said to roast the matured duck meat in a conventional method known so far as the smoked meat, but preferably the skin of duck meat due to burning at a temperature of 200 ℃ or more 230 ℃ or less It is preferable to apply heat through rotation or circulation of air so that the fat layer can be dissolved and the meat can be cooked to the meat core during the process.In the case of direct fire, oak sawdust or charcoal is used. It would be desirable to bake in a kiln for 45 to 60 minutes.

Table 2 below is a result of sensory evaluation comparing the conventional duck smoked and duck smoked with kelp extract according to an embodiment of the present invention carried out on 50 trained panel personnel.

division Original duck smoked Duck smoked with kelp extract Exterior Dark light brown Dark light brown Odor (Smelly) Fishy is detected in the duck joint Not detected Taste (fishy) Fishy taste is detected in the mouth while chewing No fishy taste zest A characteristic fishy smell is detected in the aftertaste Not fishy Organization Soft and soft Very soft and soft

As shown in the above [Table 2] in terms of appearance, duck duck containing kelp extract according to an embodiment of the present invention and tangle extract does not show a big difference, but in smell, taste, flavor, texture It can be seen that the duck smoked fish containing the kelp extract according to an embodiment of the present invention has a higher preference.

The method of preparing duck smoked seaweed extract described above and illustrated in the drawings is only one embodiment for carrying out the present invention, and should not be construed as limiting the technical spirit of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.

S10 Duck Preparation
S20 Kelp Extract Preparation Stage
S30 ripening step
S40 smoked stage

Claims (3)

A duck meat preparation step of preparing duck meat; Kelp extract preparation step of preparing a kelp extract; A ripening step of injecting and rotating the duck meat and the salt solution prepared in the duck meat preparation step into a tumbler to penetrate and mature the salt solution in the duck meat; Including the smoked step of roasting duck meat matured in the aging step,
The salt solution in the aging step is composed of alpha polygel, whey powder, white sugar, onion spices, cochineal extract pigment, allspice, soy protein, refined salt, garlic spices, beef powder, roast roast flavor powder, celery powder, vitamin C The method for producing duck smoked kelp extract, characterized in that the mixture was prepared by mixing the kelp extract prepared in the kelp extract preparation step to the seasoning material. The method of claim 1,
The kelp extract in the preparation of the kelp extract is mixed with 55% by weight of kelp and 45% by weight of purified water, and then pulverized using a grinder, the kelp is removed using a strainer, and the volume of the filtered kelp is 50% ~ The method of preparing duck smoked kelp extract, characterized in that it is prepared by boiling until 60%. The method according to claim 1 or 2,
The salt solution in the ripening step is 0.346kg of alpha polygels per 100kg of duck meat prepared in the duck preparation step, 0.433kg of whey powder, 0.433kg per white, onion flavor 0.026kg, cochineal extract pigment 0.035kg, allspice 0.026 kg, soy protein 0.433kg, refined salt 0.225kg, garlic spices 0.035kg, beef powder 0.346kg, roasted roast flavor powder 0.173kg, celery powder 0.2kg, vitamin C 0.4kg prepared in the kelp extract prepared in the kelp extract preparation step 0.11 kg of mixed composition,
The aging step is mixed with the salt solution 10Kg per 100kg of duck meat and put in a tumbler rotated for 12 hours, duck duck extract containing method characterized in that it contains.

Images