KR101318412B1 - method for manufacturing smoked duck stew containing wild edible greens and mushroom, and smoked duck stew produced thereby - Google Patents

Abstract

The present invention improves the flavor of smoked duck hotpot by adding wild vegetables and mushrooms as a raw material in the manufacture of smoked duck hotpot, and optimizes the amount and heating degree of broth to adjust the degree of cooking of smoked duck and raw materials, resulting in improved taste and aroma It relates to a method for producing a duck hotpot and a smoked duck hotpot prepared therefrom.
Smoked duck hotpot production method according to the present invention so that the smell of wild vegetables soaked well in the smoked duck to reduce the fishy and sensational taste of the duck, and to cook the smoked duck with steam of broth to maintain the elasticity of the meat In addition, by adjusting the degree of ripening according to the type of mushrooms to make the soup cool, light and deep taste, it is possible to produce a smoked duck hotpot excellent in taste and aroma.

Description

Method for manufacturing smoked duck stew containing wild edible greens and mushroom, and smoked duck stew produced hence

The present invention improves the flavor of smoked duck hotpot by adding wild vegetables and mushrooms as a raw material in the manufacture of smoked duck hotpot, and optimizes the amount and heating degree of broth to adjust the degree of cooking of smoked duck and raw materials, resulting in improved taste and aroma It relates to a method for producing a duck hotpot and a smoked duck hotpot prepared therefrom.

Duck is one of poultry. In the past, duck meat was commonly used in Chinese cuisine, but recently, it has been widely used for medicinal purposes as its effect has been proven on various diseases that are likely to occur in modern people.

Duck meat contains various amino acids evenly. Especially, it has an excellent content of essential amino acids such as lysine, valine, dreonine, leucine, and methionine, and duck oil is unsaturated fat, which contains linoleic acid and linoleic acid, which are fatty acids necessary for human body. It is effective in controlling arteriosclerosis and hypertension because it suppresses cholesterol formation and smooths blood circulation.Unsaturated fatty acid is much higher than beef, pork and chicken. It is rich in essential amino acids and various vitamins. It's 1.4 times soybeans and 3.5 times more vitamins than chicken.

In addition, while the main meat is acidic, duck meat has an alkalinity, which prevents body fluids from acidifying, prevents skin aging, maintains elastic body, and neutralizes poisons, causing various pollution and heavy metal contamination. It acts to release the poison of the modern people.

However, the duck meat containing a large amount of beneficial ingredients as described above, due to the unique fishy taste and the taste of the duck oil contained in the duck meat, some consumers are reluctant to eat duck meat, There is a problem that rise quickly and the storage is poor and thus the quality of the duck meat is degraded.

In order to solve the above problems, the method of improving the flavor and extending the shelf life by removing the duck oil and adding flavor to the duck meat through the smoked or cooked barbecue method.

However, when cooked with smoked or barbecue, the heat is applied to the surface of the duck, so that the surface shrinks and the surface is hardened. When cooking the duck with hot pot, the taste and aroma of the broth is not soaked into the meat of the duck. It can not cause the flavor of the duck hotpot.

The problem to be solved by the present invention, in the production of hot pot with smoked duck, the surface is shrunk and the cured smoked duck, while the taste and aroma of the subsidiary material is sufficiently infiltrated inside the smoked duck to maintain the elasticity of the smoked duck It is to improve the flavor of the hotpot.

In order to achieve the above object, the present invention comprises the steps of preparing 100 parts by weight of smoked duck; Putting 5-15 parts by weight of mushrooms and 5-15 parts by weight of shiitake mushrooms as a first layer in a heating container; As the second layer on the first layer, as the second layer, 3-10 parts by weight of organopidium, 3-10 parts by weight of bear odor, 3-10 parts by weight of acid odor, 3-10 parts by weight of acid garlic, 3-10 parts by weight of seaweed odor, and 3 ~ deodorization Containing at least one selected from 10 parts by weight of wild vegetables; Putting 5 to 20 parts by weight of the fungus as a third layer on the second layer; Placing the smoked duck on the third layer; Putting 1-7 parts by weight of the pine mushroom as a fourth layer on the smoked duck; Pouring broth into the heating vessel to an upper end of the first layer; Covering the lid of the heating vessel and heating at high heat; It provides a method for producing smoked duck hotpot containing a wild vegetable and mushrooms; and the step of opening the lid after 3-7 minutes after boiling to heat for 3-7 minutes at medium heat.

At this time, the broth is water at least one selected from the group consisting of 1 to 5 parts by weight of soy sauce, 1 to 5 parts by weight of alcohol, 0.5 to 2.0 parts by weight of salt, 0.5 to 2.0 parts by weight of sodium glutamate and 0.1 to 1.0 parts by weight of pepper. It is preferable that it consists of mixing in 100 weight part or consists only of water.

In addition, at least one selected from the group consisting of 10 to 15 parts by weight of sweet pumpkin, 7 to 13 parts by weight of onion, 5 to 15 parts by weight of garlic, and 3 to 10 parts by weight of green onion is added to the first layer, and the second layer It is preferable to add 5 to 35 parts by weight of leek between the and third layer.

In addition, the present invention provides a smoked duck hotpot prepared by the above method.

Smoked duck hotpot production method according to the present invention so that the smell of wild vegetables soaked well in the smoked duck to reduce the fishy and sensational taste of the duck, and to cook the smoked duck with steam of broth to maintain the elasticity of the meat do.

In addition, by adjusting the degree of ripening according to the type of mushroom to make the soup cool, light and deep taste, can be produced smoked duck hot pot excellent in taste and aroma.

First, prepare a smoked duck.

Smoked fish refers to the drying of salted fish, meat smoked or processed foods. Food processed using smoked smoke has a unique taste and color depending on the material of the smoked wood.

The smoked process removes moisture from the fish and meat, which makes it dry and at the same time, the preservatives in the smoke penetrate and conserve preservation. In addition, the smell of fish and meat is removed by the flavor of smoke to enhance the taste. have.

Preparation of the smoked duck in the present invention can be purchased both smoked duck in the market, or to buy the smoked duck.

Smoked oak or bamboo is used to burn the smoke, but oak or bamboo has less tar than other wood types, so the smell of wood smoke penetrates the duck, so the bitter taste is less felt and chewy. Improve the flavor of the meat.

In addition, it is more desirable to extract wood vinegar from oak or bamboo, and to add the extracted wood vinegar to the smoked duck meat to improve the quality of smoked duck meat.

The wood vinegar is produced by cooling and condensing steam generated when carbonizing oak or bamboo, and processing it through filtration, ripening or refining, and having excellent deodorizing function and removal of free radicals in cells. It is known to be effective in diseases, diabetes, allergic diseases, hangover removal, and fatigue recovery.

The wood vinegar may be prepared and prepared by a known method, or may be prepared by purchasing a commercially available product.

In addition, the wood vinegar may be used as a stock solution or a dilution of the stock solution diluted in water, may be used alone or mixed with the oak wood vinegar or bamboo wood vinegar, respectively, may be used as a mixed solution, the dilution ratio of the dilution and mixing of the mixed solution The ratio may be appropriately adjusted according to the diet of the eater.

The method of adding the wood vinegar to the duck meat, smoked after immersing the duck meat in the wood vinegar, or smoked after spraying wood vinegar on the duck, or smoked at the same time as the steam generated by heating the wood vinegar to contact the duck There is a way.

Next, prepare raw materials and broth for wild vegetables, mushrooms, and spices for the hot pot.

As the wild vegetables, organs of Ogapi, bear odor, acid odor, acid garlic, seaweed odor and odor are used.

Ogapi is a plant also called Ogalpi, and its scientific name is acanthopanax . It is a medicinal plant that contains a lot of saponins, such as ginseng. It is known to cure blood cleanly, to strengthen muscles and bones, to protect Oro and five statues, and to improve virility.

In addition, it regulates the function of the human body, promotes metabolism, restores physical and mental fatigue, increases the white blood cell count, and maintains the body in a state of increased non-specific resistance to cold, burning, intense exercise, and stress. Increasing resistance to radiation has been reported in the academic community.

Ogapishun is prepared by picking the soft leaves of ogapi in early spring. The unique bitter taste makes the duck hotpot light and cool.

It is a perennial herb of the dicotyledon plant Lantern Asteraceae, grows in the deep highland wetlands in the mountains, has a height of 1 to 2 meters, has a thick root, and leaves are serrated with round heart shape.

Bear odor has a variety of nutrients, especially vitamins A, B1, B2, C, E, carotenoids and phenolic compounds are relatively high, it is reported to show excellent anticancer and antioxidant effects.

The boiled fish is sometimes boiled and dried and used as a mumulmul. The raw leaves have a bitter taste and long-lasting unique aroma, which reduces the fishy smell and taste of duck.

Acid odor is also known as odorous herbs. It is an alkaline food containing protein, calcium, phosphorus, iron, vitamins B1, B2, and niacin. Give the duck hotpot a light and cool taste.

Mountain garlic is characterized by the smell of garlic in the whole plant such as leaves and roots.It contains a lot of minerals and vitamins, and it is effective for sterilization, nourishment, diuresis, suit, fatigue, cold, dryness, digestion, Recently, as the mechanism of promoting the absorption of vitamin B in the human body and the presence of anti-thrombotic agents have been found, it is attracting attention as a functional food and pharmaceutical raw materials.

The scales are covered with red skin and mainly use this part to reduce the fishy smell and reduce the taste of duck.

Seaweed smell is named after having a smooth taste like seaweed taken from the sea. It is a perennial herb belonging to the Asteraceae family.

It is used for medicinal purposes and is used for cold, headache, pain, sore throat, sore throat, lymphadenitis, enteritis, whooping cough, pediatric stroke, bruise, upper and lower stomach, kidney fever, pneumonia, jaundice and chemotherapy.

Seaweed odor has its own taste and aroma, so it is edible as spring leaves. Its unique taste and aroma enhances the flavor of duck meat.

Aster glehni , also known as Aster glehni , is a perennial plant of the Aster glehni asteraceae. It is a high-end wild vegetable with excellent taste and aroma, rich in vitamins A and C, and containing protein, calcium and phosphorus.

The wild vegetables are mainly harvested young shoots in early spring and then dried and used in water.

Next, prepare mushrooms.

Mushrooms used in the present invention are matsutake mushrooms, shiitake mushrooms, chopped mushrooms and matsutake mushrooms, cut into 3-7 mm thick or torn in the longitudinal direction is prepared.

Next, to prepare a seasoning, seasonings used in the present invention include sweet pumpkin, onions, garlic, green onions.

Sweet pumpkin slices the flesh with the seeds removed, cut the onion thickly, use the peeled skin without garlic, and slice the leek diagonally.

Sweet pumpkin makes the broth yellow, sweet pumpkin and onions give the hotpot a sweet taste, and garlic and leeks reduce the fishy and sensational taste of the duck meat, and the hotpot is light and cool.

Next, prepare the broth for the hot pot.

The broth may be used as it is, or may be used by mixing one or two or more of soy sauce, alcohol, salt, sodium glutamate (monodium L-glutamate, MSG) and pepper in water, and the alcohol is preferably sake.

The mixing is preferably 1 to 5 parts by weight of soy sauce, 1 to 5 parts by weight of alcohol, 0.5 to 2.0 parts by weight of salt, 0.5 to 2.0 parts by weight of sodium glutamate, and 0.1 to 1.0 parts by weight of pepper.

When the submaterial and broth are prepared, the submaterial is placed in a heating container.

First, the first layer contains mushrooms, shiitake mushrooms, it is preferable to add one or two or more of sweet pumpkin, onions, garlic, green onions.

Next, the second layer on top of the first layer to contain the wild vegetables, can be used one or two or more of the scabies, bear, pickling, pickled garlic, seaweed and cherries.

Next, the oyster mushroom is contained as a third layer on the second layer, and before the nip mushroom is contained, the first layer of the leek may be put in the top of the second layer, and then the top of the leek may be contained, and the leek may be 3-7 cm. It is suitable to cut to length and to reduce the fishy smell and taste of duck.

Next, the smoked duck is placed on the third layer, and the mushroom is placed as a fourth layer on the smoked duck.

The smoked duck is preferably sliced to contain for convenience of eating.

The mixing ratio of the ingredients is based on 100 parts by weight of smoked duck, 5-15 parts by weight of mushrooms, 5-15 parts by weight of shiitake mushrooms, 5-20 parts by weight of mushrooms, 1-7 parts by weight of mushrooms, 3-10 parts Weight part, Bear odor 3-10 weight part, Acid odor 3-10 weight part, Garlic 3-10 weight part, Seaweed odor 3-10 weight part, Dried odor 3-10 weight part, Sweet pumpkin 10-15 weight part, Onion 7-13 Weight part, garlic 5-15 weight part, leek 3-10 weight part, leek 5-35 weight part is preferable.

Put all the wild vegetables, mushrooms, spices and smoked ducks in the heating container as described above and pour the broth to the top of the first layer.

As described above, the mushrooms are birds mushrooms and shiitake mushrooms at the bottom based on the heating vessel of the smoked duck hotpot, the mushrooms at the middle height, the mushrooms are located at the top.

The above positioning is to vary the degree of ripening according to the characteristics of the mushroom, so hot pot dishes are boiled boiled food, so the Pleurotus matsutake mushroom and shiitake mushrooms are soaked in the broth, while the simmered mushrooms boil The mushrooms can be cooked by the steam of the broth.

The location of wild vegetables and smoked ducks is also to optimize the degree of ripening. Seasonings are soaked in the broth so that the flavor of each ingredient is sufficiently watered.

Next, cover the lid of the heating vessel containing the smoked duck, subsidiary materials and broth and heated in a high heat.

When the broth starts to boil, each ingredient of the broth, shiitake mushrooms, and seasonings submerged in the broth comes into the broth, and the steam from the broth gradually cooks the smoked duck, and the steam has a higher temperature and pressure than the water, Because it is large, it penetrates deeper into smoked duck than water.

As a result, the various flavor components of the subsidiary material accompanied by steam penetrate deep inside the smoked duck, reducing the taste of duck and increasing flavor.

3 ~ 7 minutes after boiling, the lid is opened and cooked on medium heat. As the lid is opened and heated, steam is discharged to the outside of the heating vessel, and the fishy smell of duck is removed together with the steam. After heating for 7 minutes, the preparation of the smoked duck hotpot according to the present invention is completed.

In order to prevent cooling during ingestion of the prepared smoked duck hotpot, it is preferable to continue heating on low heat, and the remaining broth may be ingested by cooking rice with porridge or fried rice.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

First, the ingredients for the smoked duck hotpot were prepared.

As wild vegetables, Ogapisun, bear, acid, mountain garlic, seaweed and sea odor were purchased, dried for 3 days in the shade, and soaked in water for 3 hours.

As mushrooms, matsutake mushrooms, shiitake mushrooms, and matsutake mushrooms were cut into 5 mm thick, and the chopped mushrooms were prepared by tearing by hand.

As broth, 1 tablespoon of soy sauce, 1 tablespoon of cheongju, 1 teaspoon of salt, 1 teaspoon of chemical seasoning (again, manufactured by CJ CheilJedang, Korea), and 1/8 teaspoon of pepper were prepared.

Smoked duck was prepared by purchasing a commercially sliced product.

Next, the ingredients are put in a hot pot, first containing 1 serving of matsutake mushrooms and 3 servings of shiitake mushrooms, and then 30 g of pickled mushrooms, goji odor, pickling, pickled garlic, seaweed odor and odor odor as wild vegetables. On top of that, put 1.5 pieces of mushrooms.

600 g of smoked green tea slices were put on the mushroom and finished with 1.5 parts of pine mushrooms.

The prepared broth was poured to the interface between the Pleurotus eryngii and shiitake mushrooms and wild vegetables, and then the lid of the pot was heated and heated on a high heat.

After boiling for 5 minutes, the lid was opened and cooked over medium heat for 5 minutes to prepare a smoked duck hotpot.

<Example 2>

Cut the slices of sweet pumpkin into pieces of 1 × 7 ㎝, slice onions coarsely, peel the garlic, cut and trim the roots, and slice the leeks diagonally. Prepare leek 5 cm long. I cut it.

In Example 1, when adding the Pleurotus eryngii and shiitake mushrooms in the hot pot, 3 pages of sweet pumpkin, 1/2 pieces of onion, 7 pages of garlic, 1 root of leek were added. A smoked duck hotpot was prepared in the same manner as in Example 1, except that 1/5 of the leek was contained.

<Example 3>

The intestines of duck meat were removed, washed with water, and then drained.

Prepare a dilution solution of wood grass mixture by mixing the wood mixture mixture of oak vinegar and bamboo vinegar in the same weight ratio with water, apply the dilution to the dried duck meat and smoke the oak smoked 5 mm Sliced to thickness prepared a smoked duck.

In Example 2, the smoked duck hotpot was prepared in the same manner as in Example 2, except that the smoked duck was prepared by smoked directly, instead of using a product purchased commercially as a smoked duck.

&Lt; Comparative Example 1 &

Smoked duck hotpot was prepared in the same manner as in Example 2 except that the mushrooms were not used in Example 2.

Comparative Example 2

Smoked duck hotpot was prepared in the same manner as in Example 2, except that wild vegetables were not used in Example 2.

<Comparative Examples 3 and 4>

Smoked duck hotpot was prepared in the same manner as in Example 2 except that the broth was poured to the top surface of the wild vegetables (Comparative Example 3) or the top surface of the smoked duck (Comparative Example 4).

&Lt; Test Example 1 >

The color, aroma, taste, and overall preference of the smoked duck hotpot prepared above were measured by five-point scale, and the average value of the smoked duck hotpot was prepared.

During the tasting, the smoked duck hot pot was continuously heated to prevent cooling, and the color, chewy taste and soft taste were targeted for the duck meat, and the color, aroma, sweet taste, light taste and cool taste were applied to the broth. The overall preference was for the whole smoked duck hotpot.

Sensory test result Example
One Example
2 Example
3 Comparative Example
One Comparative Example
2 Comparative Example
3 Comparative Example
4 meat color 3.7 3.8 4.5 3.7 3.5 3.9 4.0 Kosi taste 3.7 3.6 4.1 3.4 3.5 3.1 2.7 Soft taste 3.6 3.7 3.6 3.7 3.5 3.9 4.0 soup Color 3.4 4.0 4.1 3.1 3.0 3.3 2.8 incense 3.9 4.2 4.4 3.3 2.5 3.5 3.1 Tastes 4.2 4.3 4.4 3.5 2.8 3.8 2.4 Light taste 4.0 3.7 3.6 3.1 3.6 3.5 2.5 Cool taste 4.1 4.3 4.2 3.8 3.6 3.9 3.0 Hot pot Overall
Likelihood 3.9 4.2 4.4 3.5 3.3 3.6 3.2

(5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)

As shown in Table 1, the color of the duck meat was the highest in Example 3 coated with wood vinegar and smoked duck was soaked in broth and heated in Comparative Example 4, in the case of Comparative Example 4 The yellow color of the sweet pumpkin was in direct contact with the duck, which changed the color of the duck.

The chewy taste of the duck was also the highest in Example 3, the soft taste was higher in the order of Comparative Example 4, Comparative Example 3, it can be seen that the meat is softer when the duck is immersed in the soup or touched when heated.

The color and aroma of the broth were evaluated in order of Example 3, Example 2, and Example 1, and the color was the lowest in Comparative Example 4, the comparative example 2 without using wild vegetables, the color was the duck in Comparative Example 4 The meat component of the meat appears cloudy in the broth and the color is turbid. In Comparative Example 2, it is judged that the flavor is insufficient because the vegetable is not used.

The taste, light taste, and cool taste of the soup was excellent in the embodiment compared to the comparative example, from which it can be seen that the mushrooms, wild vegetables are included in the smoked duck hotpot and the degree of ripening of the ingredients by the broth during heating is important.

In the case of Example, when tasting smoked duck hotpot, the meat was chewy and the soup did not feel cool and light taste, and it was matched with the fragrant aroma of wild vegetables and received high evaluation in overall preference. The soup taste was not balanced and was evaluated as low, confirming the commerciality of the smoked duck hotpot according to the present invention.

Claims (5)

Preparing 100 parts by weight of smoked duck;
Putting 5-15 parts by weight of mushrooms and 5-15 parts by weight of shiitake mushrooms as a first layer in a heating container;
As the second layer on the first layer, as the second layer, 3-10 parts by weight of organopidium, 3-10 parts by weight of bear odor, 3-10 parts by weight of acid odor, 3-10 parts by weight of acid garlic, 3-10 parts by weight of seaweed odor, and 3 ~ deodorization Containing at least one selected from 10 parts by weight of wild vegetables;
Putting 5 to 20 parts by weight of the fungus as a third layer on the second layer;
Placing the smoked duck on the third layer;
Putting 1-7 parts by weight of the pine mushroom as a fourth layer on the smoked duck;
Pouring broth into the heating vessel to an upper end of the first layer;
Covering the lid of the heating vessel and heating at high heat; And
3 to 7 minutes after the start of boiling, open the lid and heated for 3 to 7 minutes at medium heat; containing, smoked duck hotpot production method containing wild vegetables and mushrooms. The method according to claim 1,
The broth is at least one selected from the group consisting of 1 to 5 parts by weight of soy sauce, 1 to 5 parts by weight of alcohol, 0.5 to 2.0 parts by weight of salt, 0.5 to 2.0 parts by weight of sodium glutamate and 0.1 to 1.0 parts by weight of pepper. Method of producing a smoked duck hotpot containing mushrooms and mushrooms, characterized in that it is made of mixed with the wealth, or consists only of water. The method according to claim 1,
Sanchaewa, characterized in that at least one selected from the group consisting of 10 to 15 parts by weight of sweet pumpkin, 7 to 13 parts by weight of onion, 5 to 15 parts by weight of garlic and 3 to 10 parts by weight of green onions is added to the first layer. Smoked duck hotpot production method containing mushrooms. The method according to claim 1,
The leek between 5 and 35 parts by weight is added between the second layer and the third layer, wild vegetable and mushroom-containing smoked duck manufacturing method. Smoked duck hotpot prepared by the method of any one of claims 1 to 4.