KR101285845B1 - Method for manufacturing meat broth of duck bone and meat broth of duck bone manufactured by this - Google Patents

Abstract

The present invention relates to a method for producing a duck bone broth and a duck bone broth prepared by the method, by removing the inherent aroma of the duck bone so that the clear soup comes out to minimize the rejection in flavor and taste, etc., It is easy to carry and cook by simple packing, and the general consumer can choose free to cook.
Duck bone broth production method according to the present invention, the first step to prepare a duck bone, radish, odor remover, refining agent, seasoning, drinking water; A second step of preparing the broth by heating the material prepared in the first step in a water bath; A third step of removing solids from the broth heated through the second step; And a fourth step of sterilizing and packaging the broth with the solids removed through the third step, wherein the second step includes the first step in a state in which the inside of the bath is maintained at 1.5 to 2.5 atmospheres and 100 to 120 ° C. Prepare the broth by adding the prepared material in 1 hour 30 minutes to 2 hours 30 minutes, and in the fourth step sterilized packaging the broth prepared in the second step at 1 atm, 70 ~ 80 ℃.

Description

METHOD FOR MANUFACTURING MEAT BROTH OF DUCK BONE AND MEAT BROTH OF DUCK BONE MANUFACTURED BY THIS}

The present invention relates to a duck bone broth, and more particularly, by removing the inherent aroma of the duck bone and the clear soup comes out to minimize the rejection in flavor and taste, etc., in particular, portable and The present invention relates to a method for preparing duck bone broth and a duck bone broth prepared by the method, which is easy to consume and can be easily selected and used by a general consumer rather than a culinary expert.

Duck meat, unlike most meats that are acidic, is weakly alkaline. In other words, sodium, calcium, lecidin, and selenium is very strong, reducing cholesterol in the blood vessels, helping to prevent stroke, arteriosclerosis, hypertension, osteoporosis, diabetes, neuralgia, cancer cell development also helps.

In addition, duck oil is unsaturated fat, which contains linoleic acid and linoleic acid, which are the fatty acids necessary for our body, which inhibits cholesterol formation and facilitates blood circulation. Than chicken

It is much higher and rich in essential amino acids and various vitamins. Protein is 1.4 times that of 6 times soybeans and 3.5 times that of chicken. In particular, the high content of vitamin C, vitamin B1, vitamin B2, etc. improves endurance, prevents concentration, and drives chronic fatigue. It also contains a lot of calcium, phosphorus, iron and potassium, which is an important mineral source.

Duck's efficacy is recognized, but there are no diversified methods of cooking or cooking compared to chicken. For example, it is mainly packaged separately from breast meat and commercialized as a frozen product, or is generally packaged for roasting like pork or cooked in white meat or hot water like chicken without any processing. The processed duck meat is also not diversified to meet the needs of the consumer. Currently, the processed duck meat is vacuum packed (or wrapped) for each part and stored in a cold room (or mature room).

There are matured steaks and casters, but the kinds are limited.

On the other hand, the effect of the duck can be found not only in meat but also in bones, and in restaurants, it provides broths made with broth from broth, but since it is boiled without special processing, the duck's peculiar aroma can't be removed. There are many people who appeal to, in fact, boiled duck bones for a long time, the turbid extract comes out and tastes ugly, it is also unable to provide packaging to consumers like duck meat.

The present invention is to solve the problems as described above, by eliminating the inherent aroma of duck bones to come out clear soup to minimize the rejection in flavor and taste, etc. The purpose is to provide a prepared duck bone stock.

Duck bone broth production method according to the present invention for achieving the above object, the first step of preparing a duck bone, odor remover, jeongjeongje, seasonings, drinking water; A second step of preparing the broth by heating the material prepared in the first step in a water bath; A third step of removing solids from the broth heated through the second step; And a fourth step of sterilizing and packaging the broth with the solids removed through the third step, wherein the second step includes the first step in a state in which the inside of the bath is maintained at 1.5 to 2.5 atmospheres and 100 to 120 ° C. Prepare the broth by putting the prepared material in 1 hour 30 minutes to 2 hours 30 minutes, and in the fourth step, sterilized packaging the broth prepared in the second step at 1 atm, 70 ~ 90 ℃ do.

According to the method for preparing duck bone stock according to the present invention and the duck bone stock prepared by the method, onions, green onions, ginger, and only suitable for removing the duck's fragrance using only duck bones capable of producing clear broth among duck bones, By using raw garlic, black pepper, etc. for Gangjeong as a material, it can be used as a soup or as a cooking aid because it can produce a broth that is not turbid and clear without smell. have.

In particular, it is easy to carry and consume according to the simple packaging, and the general consumer can easily select and use the main / subsidiary materials rather than the culinary expert.

Duck bone broth production method according to the present invention is as follows.

1. Material Preparation.

Duck bones, radishes, deodorants (onions, green onions, ginger), jeongjeong (raw garlic, black pepper), seasonings (soy sauce, ground beef, sun salt) and drinking water are prepared for the following reasons. Used.

Duck bone: The head, the intestine, the duck meat is removed and the double bone and leg bone is removed. The reason for using the whole bone removed the wing and leg bones is because the color of the broth is not turbid, but clear. It also has a feature that doesn't taste bad.

Radish: It is used to give a cool and refreshing taste of broth. When it is mixed to 2700g or less based on 30kg of duck bone (all ingredients including radish are based on 30kg of duck bone, and the reference amount of duck bone is omitted below). Can not give a cool and refreshing taste, when mixed more than 3300g sweetness is created and there is no big difference in the cool and clear taste is mixed 2700 ~ 3300g.

Onion: It removes the smell of duck. It has a slight aroma to increase the taste. If it is mixed below 1200g, the smell of duck is not effectively removed.

Leek: It removes the peculiar smell of duck and acts as a flavoring agent. For onion and the same reason, 700 ~ 900g is used for removing smell and taste.

Ginger: It removes the unique smell of duck and at the same time acts as a flavoring agent. If it is mixed below 15g, it can't remove the smell.

Fresh garlic: It acts as an odor removal and refining agent, and when mixed below 40g, there is no great effect on odor removal, and even when mixed more than 60g, there is no big difference in odor removal and the garlic taste is strong.

Black pepper: Spicy taste and the role of jeongjeongje, when the powder is mixed less than 70g, black pepper does not give a taste, if more than 90g is mixed, the taste of black pepper is too strong.

Jin Soy Sauce: It is used to improve the taste of broth, to correct the color and to control the salinity. When it is added below 300g, the taste is too fresh and the saltiness becomes dark and the color is dark when more than 400g is added.

Beef kelp: It is used to help the taste of duck broth. If it is used below 300g, it is difficult to add flavor.

Natural salt: It is used to adjust the salinity. If it is mixed below 500g, the taste is too fresh. If it is used more than 700g, the saltiness is strong.

Drinking water is less than 47kg, the amount of broth is too small, the taste is too strong, and when more than 52kg is used, the heating time is long and the taste is weak.

2. Heating.

The prepared material is heated to prepare a duck bone broth, and the present invention is heated to the following conditions in order to shorten the time while boiling the taste of the duck bone rather than putting the ingredients in a pot and boiling.

The inside of the bath is maintained at 1.5 to 2.5 atm and 100 to 120 ° C, preferably at 2 atm to 100 ° C.

The broth is prepared by heating for 1 hour 30 minutes to 2 hours 30 minutes, preferably for 2 hours. Although it may boil at 1 atm, it takes more than 5 hours for taste and viscosity, that is, it can shorten the time by heating at 2 atm, and of course, the product heated at 1 atm in taste, aroma and viscosity, etc. The same product can be obtained.

3. Remove solids.

Through the heating process to extract the active ingredient from the material such as duck bone, in this case, the liquid extract and solids are present together, and the solids can not be used to remove the solids using a filter network. The filter net will vary with the size of the material and thus does not limit the size of the specific pores.

4. Packing.

In order to package the liquid broth in which the solids have been removed, stabilization is required first, and heat sterilization and packaging are put in a predetermined amount in a packaging container at 1 atm 70 to 90 ° C, preferably 80 ° C. Sterilization is done by temperature at 80 ℃, and sterilization is weak at 70 ℃ and below.

5. Storage.

The sterilized packaged product through the fourth step is refrigerated at -45 ~ -35 ℃ for 23-25 hours, preferably -35 ℃, 24 hours after freezing frozen -20 ~-18 ℃. After deep freezing, the freezing storage temperature is legally below -18 ° C.

<Examples>

1. Raw material preparation.

end. The duck bone (head, intestine, hair, etc.) is removed from the duck bone to remove the leg bones and wing bones are called duck bones (refer to the torso bone). In addition, prepare 30 kg of trimmed duck bones with the intestines and oil removed.

I. Radish 3105g, onion 1433g, green onion 785g, raw garlic 55g, ginger 21g, black pepper 80g, soy sauce 367g, beef 360g, sun salt 600g, 51kg of water in a hot water bath. Radishes, onions, and leeks are of any size, and after peeling, they are cut into slices so that they can be put in a hot water bath. Raw garlic and ginger are removed after peeling, and then put into a barrel or sliced. Was used.

2. Extract duck bone stock.

end. Pressurize the water bath to 2 atm, and let the water bath reach 100 ° C.

When the temperature of the hot water bath reaches 100 ℃, put the materials such as the duck bone in the water bath and keep the state at 100 ~ 120 ℃ for 2 hours to extract the extract.

3. Packing.

The extract was removed from the water bath and transferred to the auxiliary container, and the temperature of the auxiliary container was maintained at 80 ° C. In this state, the extract was passed through a filtering network to remove solids, and then packaged in a packaging container (retrot pouch).

4. Storage.

The packaged product was quenched at -35 ℃ in a quenching room by putting 20 bags in a plastic box.

After 24 hours the product was stored frozen at -18 ° C in the freezer.

5. Sensory tests.

In order to compare the characteristics (flavor, flavor, color, overall symbol) of the product according to the present invention, a sensory test was conducted, and the comparative example was selected as the following product.

Comparative Example 1: A product boiled for 5 hours with 50 kg of drinking water in 30 kg of duck bone (leg bone, wing bone, trunk).

Comparative Example 2: Beef bone broth sold in the market.

The items of the sensory evaluation according to the present invention and Comparative Examples 1 and 2 were set to aroma, taste, and color. 'Aroma and taste' evaluated a preference and a comparison with respect to the inherent aroma. 'Color' evaluated its own color and preference for comparison. 'All satisfaction' was evaluated for preference by harmony of flavor, taste and color.

The sensory evaluation method was repeated twice through 20 panels for each sample and expressed as an average value using a 10-point evaluation method.

Table 1 shows the sensory evaluation results for the present invention and Comparative Examples 1,2.

division flavor incense color Overall satisfaction Invention 8 7 8 7.6 Comparative Example 1 4 4 5 4.3 Comparative Example 2 8 7 7 7.3

As can be seen from Table 1, when comparing the present invention and Comparative Example 1, the same duck crude oil was used, but Comparative Example 1 has a rich taste and taste of duck while the soup is rich in taste and rejection in all items such as taste When the present invention and Comparative Example 2 were compared, the first contact with duck bone broth, but compared to the bone bone broth that was eaten a lot before, it was confirmed that the excellent in all items, such as inferior.

Claims (5)

Prepare duck head bones with the duck head, guts, hair, leg bones, and wing bones removed, prepare onions, leeks and ginger as an odor remover A first step of preparing radish and drinking water;
A second step of preparing the broth by heating the material prepared in the first step in a water bath;
A third step of removing solids from the broth heated through the second step;
A fourth step of sterilizing and packaging the broth with the solids removed through the third step at 1 atm and 70 to 90 ° C;
And a fifth step of freezing and storing the sterilized packaged product through the fourth step at -45 to -35 ° C. and freezing at −20 to −18 ° C.,
In the first step, about 30kg of duck bones, radish 2700 ~ 3300g, onion 1200 ~ 1500g, leek 700 ~ 900g, ginger 15 ~ 30g, raw garlic 40 ~ 60g, black pepper 70 ~ 90g, beef kelp 300 ~ 400g, sun salt 500 ~ Prepare 700g, 47 ~ 52kg of drinking water,
In the second step, putting the material prepared in the first step in the state of maintaining the inside of the water bath at 1.5 to 2.5 atm and 100 to 120 ℃ to heat for 1 hour 30 minutes to 2 hours 30 minutes to prepare a broth A duck bone stock production method characterized by the above-mentioned. delete delete delete Duck bone broth produced by the method for producing duck bone broth according to claim 1.