KR101219777B1 - Duck spiced ribs composition - Google Patents

Abstract

The present invention cuts the duck meat obtained by removing the intestines and all bones, duck marinated ribs composition obtained by dipping in seasoning sauce, after the intestines are removed and all the bones except the femur is removed, the femur is positioned horizontally on the top After cutting in the state that the duck meat attached to the lower portion, the thigh bone attached to the top to form the cut duck meat provides a duck seasoning ribs composition obtained by dipping the chopped duck ribs in seasoning sauce.

Description

Duck Spiced Ribs Composition

The present invention relates to a duck marinated ribs composition, and more specifically, to a duck marinated ribs composition that can be deliciously baked by anyone, young and old, as in the existing pork marinated ribs or beef marinated ribs simply by breaking away from a simple recipe of roast roast type will be.

Ducks are known to be effective in stroke, hypertension, neuralgia, arteriosclerosis, obesity, weak constitution, tuberculosis and gastrointestinal diseases. These ducks contain a strong antidote in the body, so they do not die well if they eat poisons such as sheep lye or hydrochloric acid. In oriental medicine, in addition to the above-mentioned effects when using the duck as a drug itself, it is known to eliminate inflammation and sprout new flesh, to remove blood, inflammation, pus, etc. accumulated in the body and to clear blood.

In spite of these advantages, traditional roasted duck is usually known for its simple roasted form, which is still widely used. However, in the case of pork and beef ribs, it offers a variety of tastes such as roasted seasonings. It is one of the most popular foods for all ages.

However, in the case of ducks, it is difficult to process raw meat on the ribs such as pigs and cows, and the amount is so small that it is difficult to make a product such as pork marinated ribs or beef marinated ribs. I could not.

In order to increase the demand for duck meat and diversify the consumer base, it is required to develop a duck marinated rib which is enjoyed by all ages.

The present invention has been made to solve the problems of the prior art as described above, its purpose is to break away from the simple recipe of roast roast type so that anyone can enjoy a delicious grilled pork ribs or beef seasoned ribs It is nutritionally useful in the human body and removes the unique smell of duck, so it is rich in the taste and flavor of duck. Furthermore, it will diversify the duck market with the popularization of duck meat and new menus, and at the same time make use of the characteristics of the duck market. To provide a duck seasoning ribs composition can be.

The technical problem of the present invention as described above is achieved by the following means.

(1) A duck seasoning rib composition obtained by cutting a duck meat obtained by removing internal organs and all bones and immersing in seasoning sauce.

(2) After the intestines are removed and all the bones except the femur are removed, the femur is placed horizontally on the top and cut with the duck meat attached to the lower part. Duck marinated ribs composition obtained by dipping the duck ribs cut out in a marinated sauce.

(3) The method according to claim 2, for duck meat,

Duck seasoning rib composition, characterized in that the alkali hydrolyzate of the silk peptide.

(4) The hydrolyzate of claim 3, wherein the hydrolyzate is Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, Aspargillus aurise Duck marinated ribs composition, characterized in that obtained by incorporating the microorganisms containing oryzae) into the silk peptide.

(5) The hydrolyzate of claim 3, wherein the hydrolyzate is Bacillus subtilis, Lactobacillus plantarum, bifidobacterium longum, Saccharomyces cerevisiae ), Lactobacillus asidophilus (lactobacillus acidophilus), and asparagus orije (aspergillus oryzae) is a duck marinated ribs composition, characterized in that obtained by incorporating a composite microorganism in the same amount by weight to the silk peptide.

(6) The duck seasoning rib composition according to item 3, wherein the hydrolyzate is obtained by homogenizing the silk peptide with alkaline electrolyzed water as a substrate.

(7) The duck seasoning rib composition according to claim 6, further comprising red ginseng powder in alkaline electrolyzed water.

(8) The duck seasoning rib composition according to claim 5, further comprising pine mushroom powder in alkaline electrolytic water.

(9) The seasoning sauce according to claim 1 or 2, wherein the seasoning sauce is based on 20-30 kg of alkaline electrolyzed water, 2-5 kg of soy sauce, 1-4 kg of white sugar, 2-4 kg of starch syrup, and 0.1-0.5 kg of whole garlic. In a ratio of 0.05-0.1 kg of ginger, 1-2 kg of onions, 1-2 kg of green onions, 2-4 kg of pears, 0.1-0.3 kg of red pepper seeds, 1-2 kg of sliced apples, boil for 30-50 minutes, and potatoes Add 0.5-1.0 kg of starch, boil for another 5-10 minutes, cool the sauce, then 3-5 kg of pear juice, 2-3 kg of onion juice, 0.001-0.01 kg of ginger juice, 0.3-0.4 kg of minced garlic, 0.1-0.3 coke kg, nucleic acid seasoning 0.02-0.004 kg, pepper seed oil 0.3-0.5 kg, pepper 0.5-0.7 kg, caramel 0.2-0.3 kg, sesame oil 0.1-0.2 kg, seed 0.1-0.2 kg and taste sake 0.03-0.05 kg Duck seasoning ribs composition, characterized in that the sauce.

(10) The method according to claim 1 or 2,

Seasoning sauce is a duck seasoning rib composition, characterized in that it further comprises an herbal powder or its extract.

(11) The method according to the above 10,

Herb marinated ribs composition, characterized in that the herbs are selected from the group of lavender, mint, rosemary, sage, lemon balm, super mint, and Jerry sage.

According to the present invention as described above, by stripping from a simple recipe of roast roast type so that anyone can enjoy a delicious grilled meat, such as the existing pork marinated ribs and beef marinated ribs, nutritional useful in the human body while removing the unique smell of duck In addition, the taste and flavor of the duck meat is abundant. Furthermore, the duck market is diversified with the popularization of duck meat and new menus.

1 is an anatomical reference diagram of a duck skeleton.
Figure 2 is a process diagram showing in time series the manufacturing process of the duck ribs according to the first embodiment of the present invention.
Figure 3 is a process chart showing the manufacturing process of the duck ribs according to the second embodiment of the present invention in time series.
Figure 4 is a photograph showing the process of immersing duck ribs in seasoning sauce according to the present invention.

The present invention provides a duck seasoning rib composition based on duck ribs.

Duck ribs used in the duck seasoning rib composition according to the present invention (1) cut the intestines and all the bones obtained by removing all bones, or (2) remove all bones except the femur of the duck is removed, After placing the femur horizontally on the top and cutting with the duck meat attached to the lower portion thereof, it is preferable to use the thigh bone to cut the duck meat and then cut the cut meat.

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

1 is an anatomical reference diagram of the duck skeleton presented to aid the understanding of the present invention, Figure 2 is a process diagram showing the manufacturing process of the duck ribs according to the first embodiment of the present invention in time series, Figure 3 A process chart showing a manufacturing process of the duck ribs according to the second embodiment in time series.

In the first embodiment of FIG. 2, the wings of the duck are first cut and the stomach is divided to remove the intestines. Then remove all of the leg bones (in the case of commercial ducks, the tibia and phalanges are often associated with the femur) (1b, 1c) and the bones (thoracic spine, etc.) 1a constituting the trunk [step (1), (2)]

Spread on the conveyor (100b) of the sheath forming device 100 wide and flat so that the lean meat obtained in step (2) is exposed. Duck meat is put into the rotary blade (100a) to form a sheath at regular intervals. Then, turn the duck meat upside down once again into the rotary blade (100a) to form a sheath of a predetermined interval on the other side (step (3)).

The duck meat obtained in step (3) is rolled up and prepared as duck ribs, which is a material of duck seasoned ribs (step (4)).

Duck ribs of this type is a form that does not have any bones (although not ribs) that can be called ribs. It can be used in products that target consumers who do not prefer to have bones attached.

On the contrary, in the second embodiment of FIG. 3, bones, which may be called ribs, are connected to provide a product similar to that of a conventional pork rib.

In the second embodiment of Fig. 3, the wings of the duck are first cut and the stomach is divided to remove the intestines. Then, remove the bones of the torso, except for the leg bones (often commercially available tibia and phalanx combined with the femur) and spread them on a cutting board wide and flat to reveal the lean meat inside the duck [step (1)]. .

In the above step (1), the bones (eg, tibia, phalanges), except for the femur, are removed by trimming the area (A, B) including the tibia of the duck, where there are less bones with a knife (step (2)). ].

In the next step, the cutting line C as shown in (2) of Fig. 3 is cut with a knife [(step (3)]. The cut portion of the duck meat is approximately rectangular in its lower part including the femur. Combined to obtain a product similar to conventional pork ribs or beef ribs.

The femur (10a, 10b) is ambushed substantially parallel to the cutting line below the cutting line (C) of the duck slices cut by this process to provide the same shape as the ribs attached to the ends in the pork ribs [Step (4)].

Cut the duck meat obtained in step (4) and cut it. At this time, the process of filling the duck meat and cut out means a state of removing the fat and slicing the lean meat.

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Duck ribs of the present invention obtained through the above process is aged in a state immersed in seasoning sauce is prepared with duck seasoning ribs composition (Fig. 4).

At this time, the aging process is preferred to include a process of treating the enzyme-treated peptide so as to add flavor while softening the meat, and provide various nutritional ingredients.

Preferably the peptide is a silk peptide, the enzyme may be provided in the form of a complex microbial agent consisting of a variety of microorganisms, for example, Bacillus subtilis, Saccharomyces cerevisiae , Lactobacillus acidophilus, and aspargillus oryzae. More preferably, the complex microbial agent is Bacillus subtilis, (lactobacillus plantarum), bifidobacterium longum, saccharomyces cerevisiae, lactose Bacillus asidophilus (lactobacillus acidophilus), and asparagiras orize (aspergillus oryzae) is preferably composed in the same amount by weight.

When treating the complex microorganisms on silk peptides, preferably, homogenizing the silk peptides in alkaline electrolyzed water and fermenting the complex microbial agent as a substrate for a certain period of time enhances meat quality and flavor, and various components useful in physiological activity. It can be converted into a form that can be easily absorbed in the body to provide improved duck ribs both in terms of functionality and functionality.

Alkaline electrolytic water is an electrolytic reduced water of pH 8.5-10, preferably added 4 to 20 times the weight of the silk peptide. Alkaline electrolytic water has high solubility of silk peptide, high absorption of human body, and provides the effect of preventing aging by combining with active oxygen. If less than 4 times the fermentation process is difficult to be made smoothly, if more than 20 times is excessively diluted so that the fermentation process is long and hydrolysis is difficult.

The composite microorganism is preferably added 0.1 to 1% by weight relative to the weight of the silk peptide, if less than 0.1% by weight of the hydrolysis of the silk peptide is difficult to be made smoothly, if more than 1% by weight of the functional There is a risk of deterioration.

In addition, the hydrolysis process by the complex microorganism may be performed for 1 to 7 days, and if it is added less than 1 day, it is difficult to smoothly hydrolyze the silk peptide, and if it exceeds 7 days, with physical property degradation There is a fear that the functionality is lowered.

It is preferable to use what was obtained by using the said alkaline electrolyzed water as the duck rib seasoning sauce which concerns on this invention, and putting in these the seasonings and an additive which it has.

Examples of condiments and additives are 20-30 kg of alkaline electrolyzed water, 2-5 kg of soy sauce, 1-4 kg of white sugar, 2-4 kg of starch syrup, 0.1-0.5 kg of whole garlic, 0.05-0.1 kg of whole fresh ginger, and whole onion 1- 2 kg, 1-2 kg of leeks, 2-4 kg of pears, 0.1-0.3 kg of red pepper seeds, 1-2 kg of sliced apples, boil for 30-50 minutes, add 0.5-1.0 kg of potato starch, and then 5- Boil for another 10 minutes, then cool the sauce.

Here, 3-5 kg of pear juice, 2-3 kg of onion juice, 0.001-0.01 kg of ginger juice, 0.3-0.4 kg of minced garlic, 0.1-0.3 kg of cola, 0.02-0.004 kg of nucleic acid seasoning (miwon), 0.3-0.5 kg of red pepper seed oil , 0.5-0.7 kg of pepper, 0.2-0.3 kg of caramel, 0.1-0.2 kg of sesame oil, 0.1-0.2 kg of regular varieties and 0.03-0.05 kg of sake (Lotte Mirim) are added to the above-prepared sauce to prepare a highly functional spice sauce. Done.

In addition, the seasoning sauce according to the invention preferably further comprises an herbal powder or extract thereof. Herbs that can be used in the present invention may include lavender, mint, rosemary, sage, lemon balm, super mint, Jerry sage and the like, these are added in the range of 0.1 to 2.0% by weight relative to the weight of the sauce It is desirable to lose.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

[Examples 1,2]

Commercial ducks were purchased and duck ribs were prepared in the same order as in FIGS. 1 and 2, respectively. Commercial silk peptide products were purchased and uniformly mixed in alkaline electrolytic water (pH 8.5-10) of 4 times by weight. Bacillus subtilis (saccharomyces cerevisiae), lactobacillus acidophilus, and aspargillus arizase (aspergillus oryzae) in the same weight composition 0.1 wt% of the combined microorganisms were fermented for 2 days to obtain a silk peptide hydrolyzate.

The silk peptide hydrolyzate was applied to the prepared duck ribs in an amount of 10% by weight to prepare duck ribs with the unique smell of ducks removed.

To 20 kg of alkaline electrolyzed water in the duck ribs, 5 kg of soy sauce, 3 kg of sugar, 3 kg of starch syrup, 0.2 kg of whole garlic, 0.05 kg of whole onion, 2 kg of onion, 1 kg of green onion, 3 kg of pear, 0.2 kg of red pepper seeds, sliced Put the apple at a rate of 2 kg and boil for 30-50 minutes, add 1.0 kg of potato starch to it, then boil for another 10 minutes, then cool the sauce.

Here, 5 kg of pear juice, 3 kg of onion juice, 0.01 kg of ginger juice, 0.4 kg of chopped garlic, 0.3 kg of cola, 0.004 kg of nucleic acid seasoning (miwon), 0.5 kg of red pepper seed oil, 0.7 kg of pepper, 0.2 kg of caramel, 0.2 kg of sesame oil The seasoning sauce obtained by adding 0.2 kg and 0.05 kg of Matsul (Lotte Mirim) was filled in the duck ribs and immersed.

[Examples 3 and 4]

Duck seasoning ribs were prepared under the same conditions except that red ginseng powder was added to alkaline electrolyzed water in Examples 1 and 2.

[Examples 5 and 6]

Duck seasoning ribs were prepared under the same conditions except that the pine mushroom powder 0.1 wt% was added to the alkaline electrolyzed water in Examples 1 and 2.

[Experimental Example 1]

The results of sensory evaluation performed by roasting the seasoned duck ribs prepared according to Examples 1 to 6 on a five-point scale method for each panel having excellent taste of 30 people are as shown in Table 1 below. It was evaluated to be excellent in all respects when compared with the comparative example (ordinary roast duck) in.

Quality characteristics division color flavor Scent Greasy Flesh Overall preference Example 1 4.6 4.6 4.8 4.8 4.8 4.8 Example 2 4.6 4.6 4.8 4.8 4.8 4.9 Example 3 4.6 4.6 4.8 4.8 4.9 4.9 Example 4 4.6 4.7 4.8 4.8 4.9 4.9 Example 5 4.7 4.8 4.8 4.9 4.9 4.9 Example 6 4.7 4.8 4.8 4.9 4.9 4.9 Comparative example 3.2 3.2 3.5 3.3 3.2 3.2

♪ -1. Very bad. 2. It's bad. 3. It is normal. 4. Good. 5. Very good.

In comparison with the roast of roast duck obtained according to each of the above Examples and Comparative Examples, the duck marinated ribs according to the present invention was excellent in taste and aroma, and was highly evaluated in all sensory characteristics, as well as soft in meat compared to the comparative example. It was confirmed that the score was obtained.

In addition, the addition of red ginseng powder or pine mushroom powder with silk peptide powder showed significantly better flavor and taste than the comparative example, and when red ginseng powder was added, the saponin component was generally converted by heating. Since it is known to contain a large amount of components such as useful Rg ₃ or compound K (compound K), these components can be easily absorbed into the body by silk peptide hydrolysates, which is very useful.

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While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It can be understood that

10a, 10b: thigh
100: sheath forming device
100a: rotary blade
100b: conveyor

Claims (11)

delete delete Duck meat with gut and all bone removed and cut; Or after the intestines are removed and all the bones except for the femur are removed, the femur is placed horizontally on the top and cut with the duck meat attached to the bottom, and the femur is attached to the top to form the cut duck meat. In the duck seasoning ribs composition obtained by immersing the cut off duck ribs;
Duck seasoning ribs composition, characterized in that the alkaline hydrolyzate of silk peptide to the duck meat. 4. The hydrolyzate of claim 3, wherein the hydrolyzate comprises Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, Aspargillus oryzae. Duck seasoning ribs composition, characterized in that obtained by incorporating a microorganism comprising the silk peptide. The hydrolyzate of claim 3, wherein the hydrolyzate is Bacillus subtilis, Lactobacillus plantarum, bifidobacterium longum, Saccharomyces cerevisiae, Lactobacillus. Bacillus asidophilus (lactobacillus acidophilus), and asparagus horje (aspergillus oryzae) duck marinated ribs composition, characterized in that obtained by input to the composite microbial silk peptide composition in the same amount by weight. The duck seasoning rib composition according to claim 3, wherein the hydrolyzate is obtained by homogenizing the silk peptide with alkaline electrolyzed water as a substrate. The duck seasoning rib composition according to claim 6, further comprising red ginseng powder in alkaline electrolyzed water. The duck seasoning rib composition according to claim 6, further comprising pine mushroom powder in alkaline electrolytic water. Duck meat with gut and all bone removed and cut; Or after the intestines are removed and all the bones except for the femur are removed, the femur is placed horizontally on the top and cut with the duck meat attached to the bottom, and the femur is attached to the top to form the cut duck meat. In the duck seasoning ribs composition obtained by immersing the cut off duck ribs;
The seasoning sauce is about 20-30 kg of alkaline electrolyzed water, 2-5 kg of soy sauce, 1-4 kg of white sugar, 2-4 kg of starch syrup, 0.1-0.5 kg of whole garlic, 0.05-0.1 kg of whole ginger, 1-2 kg of whole onion. Add 1-2 kg of leeks, 2-4 kg of pears, 0.1-0.3 kg of red pepper seeds, 1-2 kg of sliced apples, and boil for 30-50 minutes, and add 0.5-1.0 kg of potato starch to it for 5-10 minutes. After further boiling, the sauce is cooled, and then 3-5 kg of pear juice, 2-3 kg of onion juice, 0.001-0.01 kg of ginger juice, 0.3-0.4 kg of minced garlic, 0.1-0.3 kg of cola, 0.02-0.004 kg of nucleic acid seasoning, 0.3 pepper oil Duck marinated ribs composition, characterized in that it is put in the chilled sauce at the ratio of -0.5 kg, pepper 0.5-0.7 kg, caramel 0.2-0.3 kg, sesame oil 0.1-0.2 kg, regular seed 0.1-0.2 kg and taste liquor 0.03-0.05 kg. delete delete

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