KR101580108B1 - Preparation Method of Dumpling Using Duck's Meat - Google Patents

Abstract

The present invention provides dumplings containing a lean meat portion excluding duck meat bark and fat portion and duck meat containing main meat lean meat and beef meat as main ingredients, With meat and meat as the main ingredients, it is rich in taste and nutrition, offering dumplings containing duck meat that can be cooked and enjoyed by everyone, both young and old.

Description

Preparation Method of Dumpling Using Duck Meat [

The present invention relates to a method for manufacturing dumplings using duck meat, and more particularly, to a method for manufacturing dumplings using duck meat, and more particularly to a method of manufacturing dumplings using duck meat, The present invention relates to a method for producing dumpling using duck meat.

Ducks have long been known to be effective against stroke, hypertension, neuralgia, arteriosclerosis, obesity, frailty, tuberculosis, gastrointestinal diseases. These ducks contain strong antidotes in their bodies, so they do not die from toxic substances such as lye or hydrochloric acid, and they are resistant to disease because they have a lot of salt in their bodies.

In the oriental medicine, when these ducks are used as medicines in themselves, it is known that they remove the inflammation as well as the above-mentioned efficacy and cause the newborn to sprout, cleanse the accumulated eosinophils, inflammation, pus, etc. and clear the blood.

Existing duck meat is mainly known as only a form of eating only the meat of the rest except for the cheek meat and the throat, and it is generally only baked with the los so that there is a limit to popularize it. On the other hand, in the case of pig or beef, And it is becoming a popular food for both men and women in taste and fragrance.

Development of a new processed food of duck that is useful for nutrition and nutrition in the human body and is enjoyed by all aged people because it has no commerciality to increase the demand for duck meat and diversify the consumer segment. .

[Prior Art Literature]
1: Dog dumplings. Naver Blog, Mother's Recipe, [Posted on October 22, 2013, Internet: <http://blog.naver.com/qkek021/70177839915>]
2: A duckling with no blood. Naver Blog, Benny Mamma, [posted on November 10, 2011, Internet: <http://lsi090304.blog.me/120144667703>]
3. Patent Registration No. 10-1219777 (Oct. 10, 2013)

The object of the present invention is to solve the problems of the prior art as described above. The object of the present invention is to provide a meat and meat product which is rich in taste and nutrition, The present invention provides a method for manufacturing dumplings using duck meat that can be eaten by anyone of all ages.

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

(1) Dumplings containing duck meat containing the main ingredients of mackerel and mackerel.

(2) The dumpling containing duck meat according to (1) above, wherein the portion of the duck meat containing fat other than the calamus and the mackerel is mixed in the range of 10 to 50% by weight.

(3) The dumpling containing duck meat according to (1) above, wherein the alkaline hydrolyzate of the silk peptide is added to the chopped sake and the neck.

(4) The hydrolyzate as described in (3) above, which is obtained by introducing into the silk peptide a complex microorganism comprising Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, and Asparagylase lipase Duck with duck meat which is characteristic.

(5) The dumpling containing duck meat according to any one of (1) to (3) above, further comprising a herbal powder or an extract thereof in the chopped bean curd and the neck.

(6) In the above (5)

Herbs are selected from the group of lavender, mint, rosemary, sage, lemon balm, super mint, and jelly sage.

(7) (a) Making a cow by mixing chopped vegetables with finely chopped mackerel and mackerel as main ingredients; And

(b) placing the cow, which is a mixture of the main material and the sub ingredient in the step (a), on the blood made of thinly kneaded or buckwheat dough, and folding the edge up to form a duck meat dumpling.

As described above, according to the present invention, it is possible to provide dumplings containing duck meat, which is rich in taste and nutrition, and which can be enjoyed by all males and females, with the meat of lean meat, .

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process for producing dumplings containing duck meat according to the present invention. Fig.
2A to 2B are photographs showing the process of separating the calf from the duck meat.
3A to 3B are photographs showing the process of separating the neck from the duck meat.

The present invention provides dumplings containing duck meat containing mackerel and mackerel as main ingredients of duck meat.

As shown in FIG. 1, the duck meat dumplings according to the present invention include: (a) a step of making a cow by mixing finely chopped vegetables with finely chopped mackerel and mackerel as main ingredients; And

(b) placing the cow, which is a mixture of the main material and the sub ingredient in the step (a), on a thin layer of blood made of kneaded or buckwheat dough or the like, and folding up the edges and molding.

Preferably, the duck meat of the present invention is prepared by mixing the duck meat portion containing the fat, in addition to the calamus and the mackerel, within a range of 10 to 50% by weight and finely chopped. In this case, when only the calamus and the bean curd are added, it is possible to improve the meat quality which is somewhat stiffer, and to produce the dumplings which are enhanced in the soft and sour taste.

More preferably, the duck meat of the present invention is prepared by liquefying an enzyme-treated peptide in order to soften the meat of the duck meat while adding a flavor to the duck meat and to provide a variety of nutrients in a state in which the duck meat is scratched at regular intervals with a knife Spraying treatment or immersion treatment.

Preferably, the peptide is a silk peptide, and the enzyme may be provided in the form of a complex microorganism preparation composed of various microorganisms, for example, Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, Asparaginase inhibitor. More preferably, the complex microorganism preparation may be prepared by mixing the same microorganism composition in a weight ratio of Bacillus subtilis, Lactobacillus floatarium, Bifidobacterium longum, Saccharomyces cerevisiae, Lactobacillus acidophilus, and Asparagylascorbic acid .

When the complex microorganism is treated with the silk peptide, the silk peptide is preferably homogenized in alkaline electrolytic water, and the complex microorganism preparation is added to the substrate and then fermented for a predetermined period of time. In particular, meat quality and flavor are enhanced, Can be easily absorbed into the body to provide dumplings improved in terms of both functionality and functionality.

The alkaline electrolytic water is preferably electrolytically reduced water having a pH of 8.5 to 10 and added at a ratio of 4 to 20 times the weight of the silk peptide. The alkaline electrolytic water has a high solubility of the silk peptide, not only has high absorption power of the human body but also combines with active oxygen to prevent aging. If the amount is less than 4 times, the fermentation process is difficult to be smoothly performed. If it is more than 20 times, the fermentation process becomes too long and hydrolysis is difficult.

It is preferable that the complex microorganism is added in an amount of 0.1 to 1% by weight based on the weight of the silk peptide, and if it is added in an amount of less than 0.1% by weight, hydrolysis of the silk peptide is difficult to be smoothly performed. There is a fear that the property may deteriorate.

In addition, the hydrolysis process by the complex microorganism can be performed for 1 to 7 days, and if it is added for less than 1 day, the hydrolysis of the silk peptide is not smoothly performed, and if it is more than 7 days, There is a fear that the functionality is lowered.

In addition, the duck meat dumplings according to the present invention preferably further comprise a herbal powder or an extract thereof in the cheek meat and the neck meat separated by the pretreatment step of the main ingredient. Examples of the herb that can be used in the present invention include lavender, mint, rosemary, sage, lemon balm, super mint, jelly sise and the like, and they are added in a range of 0.1 to 2.0 wt% .

The duck meat dumplings according to the present invention can be molded into various shapes having a diameter of 3 to 5 cm and a thickness of 3 to 4 cm and can be provided directly for cooking in a restaurant or can be vacuum packaged after being sterilized and circulated on the market .

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[Example 1]

The commercially available ducks were purchased to separate the viscera and the bones, and the duck meat was separated from the obtained duck meat as shown in Figs. 2A to 2B and Figs. 3A to 3B.

Minced meat (350g of beef, 250g of beef) 1 leek, leek 150g, marinated Chinese cabbage 200g, 2 large leeks, 1 spoon of soy sauce, 5 spoons of ginger, 2 spoons of sesame oil, 1 egg, Mix well and finish the dumplings. After making the dumplings, they made rolled dumplings according to their preferences or made dumplings using dumplings.

[Example 2]

The meat dumplings were prepared in the same manner as in Example 1, except that the duck meat containing 10% by weight of fat was mixed and ground into finely ground meat.

[Example 3]

Commercially available silk peptide products were purchased and mixed uniformly in four times the weight of alkaline electrolytic water (pH 8.5-10). After adding 0.1% by weight of a complex microbicide having the same weight ratio of Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, and Asparagiella oryzae, the fermentation was carried out for 2 days to obtain a silk peptide The decomposition product was obtained.

The silk peptide hydrolyzate was spray-treated to 10 wt% based on the weight of prepared duck meat (calf and calf) as in Example 1, and the same process as in Example 1 To make meat dumplings.

[Example 4]

The silk peptide hydrolyzate obtained in Example 3 was spray-treated in an amount of 10% by weight based on the weight of the prepared duck meat as in Example 2, and the same as in Example 2 The meat dumplings were prepared by the process.

[Examples 5-11]

(Example 5), mint (Example 6), rosemary (Example 7), sise (Example 8), lemon balm (Example 9), and super mint (Example 5) 10) and jerry sise (Example 11) were added to the duck meat in an amount of 1.0 wt% based on the weight of the duck meat, respectively.

[Examples 12-18]

(Example 12), mint (Example 13), rosemary (Example 14), siss (Example 15), lemon balm (Example 16), and super mint (Example 12) 17) and jerry sise (Example 18) were added in an amount of 1.0 wt% based on the weight of duck meat, respectively.

[Examples 19-25]

(Example 19), mint (Example 20), rosemary (Example 21), sage (Example 22), lemon balm (Example 23), super mint 24) and jerry sise (Example 25) were added to the duck meat in an amount of 1.0 wt% based on the weight of the duck meat, respectively.

[Experimental Example 1]

The sensory evaluation results of the duck meat dumplings prepared according to Examples 1 to 25 were evaluated by 5-point scaling method for each sample with excellent taste of 30 persons. The results are shown in Table 1 below. (Pork dumplings) were evaluated as equivalent or better.

Quality characteristics division color flavor Scent Meat Overall likelihood Example 1 4.1 4.1 4.0 4.1 4.1 Example 2 4.2 4.3 4.2 4.8 4.4 Example 3 4.4 4.5 4.5 4.6 4.6 Example 4 4.5 4.6 4.6 4.8 4.6 Example 5 4.5 4.7 4.6 4.7 4.7 Example 6 4.6 4.7 4.7 4.7 4.7 Example 7 4.6 4.8 4.7 4.7 4.7 Example 8 4.6 4.8 4.8 4.7 4.7 Example 9 4.7 4.8 4.8 4.7 4.8 Example 10 4.7 4.8 4.9 4.7 4.8 Example 11 4.7 4.8 4.9 4.7 4.8 Example 12 4.7 4.8 4.9 4.9 4.7 Example 13 4.7 4.8 4.9 4.9 4.8 Example 14 4.7 4.8 4.9 4.9 4.8 Example 15 4.7 4.8 4.9 4.9 4.8 Example 16 4.7 4.8 4.9 4.9 4.8 Example 17 4.7 4.8 4.9 4.9 4.8 Example 18 4.7 4.9 4.9 4.9 4.8 Example 19 4.8 4.9 4.9 4.8 4.8 Example 20 4.8 4.9 4.9 4.8 4.8 Example 21 4.8 5.0 4.9 4.8 4.9 Example 22 4.8 5.0 4.9 4.8 4.9 Example 23 4.8 5.0 4.9 4.8 4.9 Example 24 4.8 5.0 5.0 4.8 4.9 Example 25 4.9 5.0 5.0 4.8 4.9 Comparative Example 4.0 4.0 4.0 3.9 4.0

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

As a result of comparing the duck meat dumplings obtained according to each of the examples and the comparative examples, the duck meat dumplings according to the present invention were superior in taste and aroma, and thus were highly evaluated in all the sensory characteristics. In addition, And it was confirmed that there was no difference in taste as a palatable food.

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

Claims (7)

(a) pretreating the liquid enzyme enzyme-treated peptide by spraying or immersing it in a state where the cheek and the neck of the duck meat are scratched at regular intervals with a knife;
(b) finely grinding the pretreated duck meat, duck meat containing fat other than the calamus and the fat, within a range of 10 to 50% by weight;
(c) placing the herb powder or its extract into the minced duck meat;
(d) mixing the vegetables mixed with the duck meat in the step (c) to produce cow; And
(e) placing the cow obtained in the step (d) on a thin layer of blood made of kneaded or buckwheat dough and folding up the edge to form a duck meat dumpling. delete delete delete delete delete delete

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