KR101644935B1 - Manufacturing method of Duck and Chicken Gomtang and Duck and Chicken Gomtang manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing a duckweed soup and a duckweed soup made by the method, which comprises mixing a first seasoning and a second seasoning to prepare a seasoning (step 1); Adding duck meat, chicken broth, sauce, and water to a heating vessel and heating to prepare a broth (step 2); Removing the bones from the heated duck meat and chicken feet (step 3); And a step (step 4) of preparing the chicken broth, the chicken broth in which the bones are removed, and the chicken broth from which the bones are removed, into a mixer; And it is advantageous to remove the odor of birds unique to chicken legs by using a special seasoning and baked rice powder. In addition to allowing duck meat and chicken legs to escape, Is added to the gomtang soup by grinding it with a mixer. Therefore, it is easy for the elderly or patients to take the food, and it is provided as a retort food, so that it can be easily ingested in the outdoors or busy modern households.

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing duck chicken wort, and to a method for manufacturing duck chicken wort using the duck chicken wort,

More particularly, the present invention relates to a method for preparing duck chicken wort, which is capable of taking a balanced nutrition of duck meat and chicken wolf by eliminating the odorous odor of chicken wings, and more particularly, A method for manufacturing the same, and a method for producing the same.

Consumption of processed chicken meat is increasing. Chicken legs, which are by-products in the process of chicken meat processing, require a large amount of residue before cooking, and when the chicken legs are cooked intact, the shape and characteristic odor of the chicken legs are generally abandoned due to the problem of causing an aversion to the person who eats have.

However, Chicken Fow is a food material with high value as a high protein nutritional food. Collagen, one of the major nutrients in chicken feet, has been shown to be good for skin aesthetics, osteoporosis, neuralgia, and arthritis as well as health supplements. In addition, chondroitin contained in the chondroitin component helps to constitute the joints to treat degenerative arthritis from the ancestor of the nutrition is excellent. Among the nutritional components of chicken feet, zinc has been known to have excellent effects on prevention of adult diseases such as hypertension and diabetes as well as immune function enhancement. Chitin and chitosan, another nutritional ingredient of chicken wings, help blood coagulation and show a hemostatic effect. DHA and EPA are abundant and contain a large amount of essential nutrients that are useful for growth and development of children.

As a patent on a method of manufacturing a chicken broth, there is disclosed a method of frying a chicken broth easily in a Korean Patent Registration No. 10-0805737 (Feb. 21, 2008) and its fried chicken broth. The method of manufacturing the chicken broth includes a method of easily removing chicken bone from eating, but it is necessary to carry out the work of peeling off each one of the toes, so that it is possible to remove the toe There is a drawback that it takes a lot of time. In addition, in regards to chicken meat dishes prepared with bone, steamed chicken broth was steamed, steamed and cooked, and then the sauce was washed in cooling water, quenched, and then fried using frying powder. However, when steamed chicken broth was steamed The shape and texture can be very low, and the sauteed chicken legs can be washed quickly in cold water to wash away all the delicious sauce. In addition, the chicken legs are made of collagen, so if you dip in high temperature oil for frying, the flesh will swell and the chewy texture of the chicken leg will disappear due to the frying powder of the frying powder, giving it a taste and texture similar to that of a fried chicken. This leads to the problem that the flavor of the chicken broth is lowered and there is no big difference when comparing the flavor / quantity with the chicken broiler.

Korean Patent Registration No. 10-0954062 (Apr. 20, 2010) discloses a food having chicken roe as a raw material and a manufacturing method thereof. The method of manufacturing the chicken broth cooked the broiled chicken broth in an ice water and then stirred with the seasoning. However, the boiled broiler chicken slowly cooled at room temperature and cooled rapidly through ice water did not show much difference in texture, Stirring with seasoning has a problem that the sauce has less sauce than stirring the sauce when the chicken feet are hot, and after the secondary heating step of steaming the steam again after aging, the third heating step of baking is carried out, The problem of evaporation of water of the chicken leg and the cooking process of the chicken legs have a problem of losing meat quality or fat.

On the other hand, duck is one of poultry. In the past, duck meat was mainly used in Chinese cuisine, but recently it has been widely used for medicines as it has proved its effect on various diseases that are likely to occur in modern people.

Duck meat contains various amino acids uniformly. Especially, it has excellent essential amino acid contents such as lysine, valine, dreonine, leucine and methionine, and duck oil is unsaturated fat, which is a fatty acid necessary for human body, linoleic acid and linoleic acid It is effective for arteriosclerosis and hypertension because it suppresses cholesterol formation and smoothes blood circulation. Unsaturated fatty acid is much higher than beef, pork and chicken, and it is rich in essential amino acid and various vitamins. It is 1.4 times as much as the pear and soybean, and the vitamin contains 3.5 times as much as the chicken.

In addition, while the main meat is acidic, the duck meat is alkaline, which prevents the body fluid from becoming acidified, prevents aging of the skin and maintains its elasticity, neutralizes the poisonous substances and neutralizes various pollution and heavy metals. This works to release the poison of the modern people.

Korean Patent Registration No. 10-1298182 (Aug. 20, 2013) discloses a method for producing Ori-gomtang. The method of producing ducklings has the advantage that the ducklings, which are nutritious foods, are developed as easy-to-store and easy-to-distribute foods so that ordinary consumers can easily purchase them and cook them at home.

As described in the above patent, a method for producing duck gom tang has been developed, but no method for producing duck duck duck gang using duck meat and chicken gang has been developed yet.

KR 10-0805737 B1 Feb. 21, 2008. KR 10-0954062 B1 2010.04.20. KR 10-1298182 B1 2013.08.20.

It is an object of the present invention to provide a method for preparing a duck chicken wolfberry which can take a balanced nutrition of duck meat and chicken wolf by eliminating the odor of a chicken wolf, and to provide a duck chicken wolfberry produced by the method.

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a process for preparing a sauce (step 1) by mixing a first sauce and a second sauce; Adding duck meat, chicken broth, sauce, and water to a heating vessel and heating to prepare a broth (step 2); Removing the bones from the heated duck meat and chicken feet (step 3); And a step (step 4) of preparing the chicken broth, the chicken broth in which the bones are removed, and the chicken broth from which the bones are removed, into a mixer; Which comprises the steps of:

In the step 1, the first seasonings are prepared by mixing 10 g of midoduck, 10 g of doenjang, 10 g of miso, 10 g of curd, 10 g of perilla seeds, 10 g of mushroom, 5 g of laurel water and 5 g of ganoderma japonica, , 10 g of garlic, 10 g of onion, 10 g of pork, 5 g of ginger, 5 g of pepper and 5 g of anchovy.

In the step 2, 1.6 kg of duck meat, 1 kg of chicken meat, 15 liters of the above seasonings and water are added to a heating container and heated at 80 to 90 ° C for 3 to 4 hours.

After the step 4, a step of filling the retort pouch into the retort pouch, sealing the pouch, sterilizing the pouch at 120-130 ° C for 15-25 minutes, and then cooling may be added.

After Step 4, a step of mixing 1 to 5 parts by weight of the rice cake powder with 100 parts by weight of the duckweed rice cake can be added.

In addition, the present invention provides a duck chicken wolfram which is produced by the above-described method.

According to the present invention, there is an advantage in that the specific odor of the chicken leg is removed by using the special seasoning and the baked rice powder, and the duck meat and the chicken leg are taken into consideration, so that the nutrients are dissolved in the broth, Is added to the gomtang soup by grinding it with a mixer. Therefore, it is easy for the elderly or patients to take the food, and it is provided as retort food, so that it can be easily consumed in the outdoors or busy modern households.

Hereinafter, the present invention will be described in detail.

First, a method for producing a duckweed soup according to the present invention will be described.

The method of the present invention for producing duck,

Mixing the first and second sauces to produce sauce (step 1);

Adding duck meat, chicken broth, sauce, and water to a heating vessel and heating to prepare a broth (step 2);

Removing the bones from the heated duck meat and chicken feet (step 3); And

(Step 4) of preparing the chicken broth with the broth, the duck meat from which the bones are removed, and the chicken broth from which the bones are removed, into a mixer;

.

Chicken Feet is a high protein nutritional food that is good for skin aesthetics, osteoporosis, neuralgia and arthritis but is not easy to ingest due to its unique smell.

The present invention is characterized in that a special sauce is prepared in order to remove the characteristic smell of chicken legs.

In the step 1, the first sauce was prepared in order to remove the characteristic smell of chicken legs. Preferably, the first seasonings are mixed with 10 g of Midoduck, 10 g of Angelica grisea, 10 g of miso, 10 g of cilantrum, 10 g of perilla seed, 10 g of shiitake mushroom, 5 g of laurel water and 5 g of sancho. If the amount of the seasoning is changed, it is insufficient to remove odor peculiar to the chicken leg.

The midende is an off-white animal, and since it contains a substance that inhibits aging, it has been known as a tangjang food. In addition, it has been found that peptides and the like contained in the helix have anticancer activity. In particular, when the cancer cells were used to test the effect of the cancer, it was found to inhibit cancer cell growth and contained a large amount of antioxidants that inhibit active oxygen promoting aging. Active oxygen promotes various diseases and aging by attacking cells in the body and producing various toxic substances, but antioxidants contain a function of removing such active oxygen, so that they have a good effect for maintaining health. In the present invention Styela clava (Styela clava ) can be used.

The Angelica japonica is a 2-3-year-old herbaceous plant belonging to the genus Ganoderma lucidum, and its roots and leaves have been used extensively as edible or medicinal plants. In the present invention, Angelica gigas can be Korean, Chinese or Japanese angelica, and its kind is not limited. In the present invention, it may preferably be a ground part or root of Angelica gigas.

The soybean paste may be divided into a conventional soybean paste which uses soy sauce to make soup, a mung bean paste which uses the mackerel, an improved soybean paste which pours salt water properly in Meju and does not float the soup, and a soybean paste soybean paste which compromises the two methods. This miso has the effect of eliminating fishy smell, because the main component of the doenjang has the property of adsorbing various smells. In the present invention, it is possible to use any one of conventional soybean paste, modified soybean paste, and soybean paste soybean paste.

The beak means that the pollack is dried for about 60 days. It is a cholesterol-free protein mass with high amino acid content, which activates the metabolism of the organs of each body and cleanses the head. It is also effective in women's diet and beauty health. In the present invention, any part of the north language can be used.

The perilla (Perilla frutescens L.) is an annual herbaceous plant cultivated in various Asian countries such as Korea, China and Japan. It is used as medicinal crops, oilseed crops and leafy vegetables because it contains various useful ingredients. The perilla leaf contains perilla aldehyde, limonene, and perilla ketone, which have a unique aroma as a vegetable essential oil. It can eliminate the smell and smell when pork or sashimi is eaten, and its unique fragrance can enhance the taste. . In the present invention, perilla leaves are preferably used.

The shiitake mushroom ( Lentinus edodes ) is an edible mushroom belonging to Aspergillus oryzae and Pine nuts. The shiitake not only has a good flavor and a tempting aroma, but also has a taste and a high nutritional value. The shiitake has high nutritional value, high quality protein, essential amino acid, low calorie content, and good health benefits. In particular, shiitake mushroom has blood pressure strengthening and blood cholesterol lowering effect, and it is known that it not only promotes the production of interferon, which is an antiviral substance, but also has diabetes, obesity, atherosclerosis and hypertension improving action.

The laurel (Laurus nobilis L.) is an evergreen tree, its origin is the Mediterranean coast of southern Europe, it is grown in the southern part of the country, and the central part of the country is cultivated as a spice. Leafy leaves have a bitter taste, but dried leaves are sweet and strong, and they have a unique scent, which is a widely used spice for western cooking. In addition to promoting appetite, it also has an excellent antioxidant, neuralgia, rheumatic painkiller, rash, pustulum, digestive and astringent additive. In the present invention, laurel leaves are preferably used.

It is known that Zanthoxylum schinifolium is a fruit of Sancho (Japanese apricot) tree, and has excellent effect of dryness or dressing, and has an effect of suppressing swelling and pain.

The second sauce is included to improve the taste of the duck chicken leg germ. The second sauce is preferably prepared by mixing 10 g of salt, 10 g of pepper, 10 g of garlic, 10 g of onion, 10 g of pork, 5 g of ginger, 5 g of pepper and 5 g of anchovy. If the amount of the above-mentioned seasoning is changed, the harmony of the flavor of the duck chicken soup is not sufficient, so it is preferable to keep the above-mentioned amount of feed accurately.

Step 2 is a step of adding 1.6 kg of duck meat, 1 kg of chicken meat, 15 liters of the above seasoning and water to a heating container, and heating it for 3 to 4 hours at 80 to 90 ° C for 3 to 4 hours to prepare gomjang broth. When heated for less than 3 hours, there is a problem that sufficient nutrients and taste can not penetrate into the broth of cornstarch, and if heated for more than 4 hours, the duck meat and chicken feet are too backed up, and the next step is not smooth.

The water can be purified water, and the chicken feet can be used after being cleaned and soaked in cold water for one hour.

Step 3 is a step of removing the heated duck meat and chicken feet from the broth and removing bones from the heated duck meat and chicken feet.

The step 4 is a step of preparing chicken broth soup, duck meat from which the bones are removed, and broodstock from which the bones are removed, into a mixer.

In the present invention, the duck meat and the chicken leg are not discarded, and the duck meat from which the bones are removed together with the broth and the chicken feet from which the bones are removed are crushed into a mixer so that nutrients of duck meat and chicken leg can be consumed However, there is an advantage that it is easy for the elderly or patients to ingest.

After the step 4, the ducklings can be filled in a retort pouch, sealed, sterilized at 120 to 130 ° C for 15 to 25 minutes, and then cooled. Sterilization at temperatures below 120 ° C may not result in sufficient sterilization, and sterilization at temperatures above 130 ° C may reduce the texture of the ducklings.

The present invention provides a retort food of the present invention as a retort food, which can be easily boiled for 2-3 minutes without having to cook separately, so that it can be easily taken while traveling, fishing or climbing, There is an advantage that can be used.

In the present invention, it is characterized in that the odor of the chicken leg is further removed by mixing 1 to 5 parts by weight of the burnt rice powder with respect to 100 parts by weight of the duck chicken legged martang before eating the duck leg chicken leg. If the content of the baked rice powder is less than 1 part by weight, the odor of the hen's foot can not be sufficiently removed. If the baked rice powder is contained in an amount exceeding 5 parts by weight, the harmony of the taste of the Ori's rice cakes can be inhibited. The Nurung-ji refers to rice, barley, and beans placed on the underside of a rice cooker when they are cooked in a conventional rice cooker. Recently, Nurungji-roasted pans have been developed to make Nurungji easily. In the present invention, it is preferable to include the above-mentioned burned rice as a powder state.

In addition, the present invention provides a duck chicken wolfram prepared by the above-described method.

According to the present invention, there is an advantage in that the specific odor of the chicken leg is removed by using the special seasoning and the baked rice powder, and the duck meat and the chicken leg are taken into consideration, so that the nutrients are dissolved in the broth, Is added to the gomtang soup by grinding it with a mixer. Therefore, it is easy for the elderly or patients to take the food, and it is provided as retort food, so that it can be easily consumed in the outdoors or busy modern households.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

The first sauce was prepared by mixing 10 g of Middendok, 10 g of Angelica gigas, 10 g of miso, 10 g of cilantrum, 10 g of perilla seed, 10 g of mushroom, 5 g of laurel water and 5 g of ganoderma. A second sauce was prepared by mixing 10 g of salt, 10 g of pepper, 10 g of garlic, 10 g of onion, 10 g of pung, 5 g of ginger, 5 g of pepper and 5 g of anchovy. The first seasoning and the second seasoning were mixed to prepare sauce. The shells of chicken feet were cleaned and soaked in cold water for an hour. 1.6 kg of duck meat, 1 kg of chicken meat, 15 liters of the above seasonings and purified water were added to the heating vessel and heated for 3 hours at a low temperature of 80 to 90 ° C to prepare gomtang broth. The heated duck meat and chicken feet are extracted from the broth, and the bones are removed from the heated duck meat and chicken feet. The broth of corn, the duck meat from which the bones were removed, and the chicken bones from which the bones were removed were added to a mixer to prepare chicken broth.

One part by weight of the rice cake powder was added to 100 parts by weight of the oyster chicken malt prepared in Example 1 to prepare an oyster chicken broth.

[Comparative Example 1]

In Example 1, except for using the first seasoning and only using the second seasoning, the rest was the same to prepare a duckweed soup.

[Experimental Example 1]

In Example 1, Example 2, and Comparative Example 1, a sensory test was carried out on a duckweed moth. Specifically, the sensory test was conducted on 30 trained evaluators, and the taste, flavor, and overall preference were evaluated by the 5-point rating method, and the scores were averaged for each item, as shown in Table 1 below. Here, the higher the score of each item, the higher the preference of the item.

flavor incense Overall preference Example 1 4.5 4.4 4.5 Example 2 4.7 4.8 4.8 Comparative Example 1 3.2 2.8 3.0

Referring to Table 1, all the test items such as taste, flavor, and overall preference were superior to those of the duckweed prepared in Comparative Example 1. It was found that the duck chicken worm mold prepared in Example 2 was more excellent than the duck chicken worm mold prepared in Example 1.

Therefore, it can be confirmed that although the malodorous rice gomtang according to the present invention contains the chicken feces, the odor of the feces of the chicken feces is removed and the taste and flavor are excellent.

Claims (6)

Mixing the first and second sauces to produce sauce (step 1);
Adding duck meat, chicken broth, sauce, and water to a heating vessel and heating to prepare a broth (step 2);
Removing the bones from the heated duck meat and chicken feet (step 3); And
(Step 4) of preparing the chicken broth with the broth, the duck meat from which the bones are removed, and the chicken broth from which the bones are removed, into a mixer;
, ≪ / RTI &
In the step 1,
The above-mentioned first seasonings were prepared by mixing 10 g of Midoduck, 10 g of Angelicae gruel, 10 g of miso, 10 g of curd, 10 g of perilla seed, 10 g of shiitake mushroom, 5 g of laurel water,
The second sauce was prepared by mixing 10 g of salt, 10 g of pepper, 10 g of garlic, 10 g of onion, 10 g of pung, 5 g of ginger, 5 g of pepper and 5 g of anchovy,
In the step 2, 1.6 kg of duck meat, 1 kg of chicken meat, 15 liters of the above seasoning and water are added to the heating container, and the mixture is heated at a low temperature of 80 to 90 DEG C for 3 to 4 hours,
Wherein after step 4, a step of mixing 1 to 5 parts by weight of a rice gruel powder with 100 parts by weight of the rice gruel has been added.
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