KR102572646B1 - The Snack Manufacturing Method Using The Duck Wing - Google Patents

The Snack Manufacturing Method Using The Duck Wing Download PDF

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KR102572646B1
KR102572646B1 KR1020220074791A KR20220074791A KR102572646B1 KR 102572646 B1 KR102572646 B1 KR 102572646B1 KR 1020220074791 A KR1020220074791 A KR 1020220074791A KR 20220074791 A KR20220074791 A KR 20220074791A KR 102572646 B1 KR102572646 B1 KR 102572646B1
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parts
weight
duck
meat
cooking
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정정규
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

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  • Life Sciences & Earth Sciences (AREA)
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  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Marine Sciences & Fisheries (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

본 발명은 살이 많이 없고 뼈로 인해 식육으로 적합하지 않아 폐기되는 오리날개를 이용하여 술안주나 간식용으로 적합한 오리날개를 이용한 간식 제조방법에 관한 것으로, 보다 상세하게는 오리날개 양념구이에 치즈와 떡복이용 떡 또는 어묵을 첨가하여 성인은 물론 어린이들에게 쫄깃한 식감을 가지는 간식으로 적합한 오리날개를 이용한 간식 제조방법에 관한 것이다. The present invention relates to a method for manufacturing snacks using duck wings suitable for snacks or snacks using duck wings that are discarded because they do not have much flesh and are not suitable for meat due to their bones. It relates to a method of manufacturing snacks using duck wings suitable for snacks having a chewy texture for adults as well as children by adding rice cakes or fish cakes.

Description

오리날개를 이용한 간식 제조방법{The Snack Manufacturing Method Using The Duck Wing}Method for manufacturing snacks using duck wings {The Snack Manufacturing Method Using The Duck Wing}

본 발명은 살이 많이 없고 뼈로 인해 식육으로 적합하지 않아 폐기되는 오리날개를 이용하여 술안주나 간식용으로 적합한 오리날개를 이용한 간식 제조방법에 관한 것으로, 보다 상세하게는 오리날개 양념구이에 치즈와 떡복이용 떡 또는 어묵을 첨가하여 성인은 물론 어린이들에게 쫄깃한 식감을 가지는 간식으로 적합한 오리날개를 이용한 간식 제조방법에 관한 것이다. The present invention relates to a method for manufacturing snacks using duck wings suitable for snacks or snacks using duck wings that are discarded because they do not have much flesh and are not suitable for meat due to their bones. It relates to a method of manufacturing snacks using duck wings suitable for snacks having a chewy texture for adults as well as children by adding rice cakes or fish cakes.

일반적으로 오리고기는 다른 식육과 비교하여 철분, 인, 및 비타민 B가 풍부하고 쇠고기나 돼지고기에 비하여 불포화지방의 함량이 높아 영양적 가치가 우수하며, 열량이 낮기 때문에 체중조절용 식사, 회복기 환자, 신체 활동량이 적은 노인 등에게 좋은 음식이다. 따라서 단백질 공급원으로 오리고기를 섭취할 경우 열량 섭취를 줄일 수 있으며, 동시에 권장소비량의 영양소 섭취가 용이하다는 장점이 있다.In general, duck meat is rich in iron, phosphorus, and B vitamins compared to other meats, and has higher unsaturated fat content than beef or pork, so it has excellent nutritional value and low calories, so it can be used as a meal for weight control, recovery patients, It is a good food for the elderly and those with little physical activity. Therefore, when duck meat is consumed as a protein source, calorie intake can be reduced, and at the same time, there is an advantage in that it is easy to consume nutrients in the recommended consumption amount.

특히, 다른 육류는 대부분 산성식품인데 비해 오리고기는 사람 몸에 맞는 약알카리성으로서, 나트륨, 칼슘, 레시틴, 셀레늄 성분이 아주 강하기 때문에 혈관내의 콜레스테롤을 감소시켜 중풍, 동맥경화, 고혈압방지에 도움을 주며 골다골증, 당뇨, 신경통, 암세포 발생억제도 큰 도움을 준다. 또한 오리기름은 불포화 지방으로 우리인체에 필요한 지방산인 리놀산과 리놀레인산을 함유하여 콜레스테롤 형성을 억제하고 혈액순환을 원활히 하기 때문에 동맥경화나 고혈압에 좋으며 불포화 지방산(45%)이 쇠고기나 돼지고기, 닭고기보다 월등히 높고 필수아미노산과 각종 비타민이 풍부하며, 단백질은 쌀밥의 6배 대두의 1.4배이며 비타민은 닭고기의 3.5배나 된다. 특히 비타민C, 비타민B1, 비타민B2 등의 함량이 높아 지구력을 향상시키고 집중력저하를 막는 한편 만성피로를 몰아내는 효과가 있다. 또한 칼슘, 인, 철, 칼륨 등도 많이 들어있어 중요한 광물질 공급원이기도 하다.In particular, duck meat is weakly alkaline, suitable for the human body, and contains very strong sodium, calcium, lecithin, and selenium components, compared to other meats, which are mostly acidic foods. It also helps greatly in suppressing osteoporosis, diabetes, neuralgia, and cancer cell development. In addition, duck oil is an unsaturated fat that contains linoleic acid and linoleic acid, which are essential fatty acids for the human body, suppressing cholesterol formation and facilitating blood circulation, so it is good for arteriosclerosis or high blood pressure. It is much higher than chicken and is rich in essential amino acids and various vitamins. Its protein is 6 times that of rice and 1.4 times that of soybeans, and its vitamins are 3.5 times that of chicken. In particular, it has a high content of vitamin C, vitamin B1, and vitamin B2, so it has the effect of improving endurance, preventing concentration loss, and driving away chronic fatigue. It is also an important source of minerals as it contains a lot of calcium, phosphorus, iron and potassium.

이러한 오리고기는 살이 많고 먹기 쉬운 몸통을 주로 발골하여 소금구이나 양념구이로 먹거나 또는 오리탕 등의 방법으로 조리하여 먹고 있는 반면에 뼈가 굵고 가식부위가 매우 적은 오리날개는 뼈를 제거하여 먹기가 용이하지 않으므로 거의 가공과정에서 폐기되거나 동물용 사료로서 이용되고 있는 실정이다. Duck meat has a lot of flesh and is easy to eat, and is eaten grilled with salt or seasoning, or cooked in duck soup, while duck wings with thick bones and very few edible parts are not easy to eat by removing the bones. Therefore, it is almost discarded in the processing process or used as animal feed.

또한, 이같이 식용으로 사용하기 용이하지 않은 오리날개를 이용하여 날개만두튀김을 제조하는 제조방법이 특허 제10-1166411호로 개시된 바 있으나 상기 개시된 특허는 발골한 오리 또는 닭날개를 숙성하여 이의 내부에 부추, 당면, 양파 등의 일반적인 재료를 혼합하여 제조한 만두소를 집어 넣어 날개만두를 제조하고 이의 외피에 배터믹스를 도포하여 튀겨 제조한 것이므로 통상적인 만두나 닭 또는 오리 튀김 같은 맛을 느낄 분 오리 고기 특유의 맛과 쫄깃한 맛을 느낄 수 없는 단점이 있고, 제조방법 또는 여러가지의 과정을 거치게 됨에 따라 제조과정과 조리과정이 복잡한 문제점이 있었다. In addition, a manufacturing method for producing fried wing dumplings using duck wings that are not easy to use for food has been disclosed in Patent No. 10-1166411, but the patent disclosed above is made by aging boneless duck or chicken wings and adding chives to the inside. Wing dumplings are made by inserting dumplings made by mixing common ingredients such as vermicelli and onions, and batter mix is applied to the outer skin to make frying. There is a disadvantage that the taste and chewy taste of the product cannot be felt, and the manufacturing process and cooking process are complicated due to the manufacturing method or various processes.

본 발명의 목적은 이와 같은 종래의 문제점을 해결하기 위하여 안출된 것으로서, 뼈를 발굴한 오리날개를 염지단계, 자숙단계, 냉각 탈수 단계의 가공단계를 거쳐 이에 양념소스를 버무려 숙성한 후 즉석에서 가열 조리하여 쫄깃한 식감을 가지는 오리날개를 이용한 간식 제조방법을 제공하는 데 있다. The object of the present invention was made to solve such a conventional problem, and the duck wings with bones excavated go through the processing steps of the salting step, the cooking step, the cooling and dehydration step, and then mixed with the seasoning sauce and aged, and then heated immediately. It is to provide a method for manufacturing snacks using duck wings that are cooked and have a chewy texture.

또한, 본 발명은 오리날개를 양념소스와 버무려 숙성한 후 조리시 떡볶이용 떡, 어묵 등의 풍미 가미용 부재료와 치즈를 토핑하여 특이한 맛을 내는 오리날개 를 이용한 간식 제조방법을 제공하는 데 있다. In addition, the present invention is to provide a method of manufacturing snacks using duck wings, which are mixed with seasoning sauce and aged, and then topped with cheese and flavoring additives such as rice cakes and fish cakes for tteokbokki.

본 발명은 이와 같은 목적을 달성하기 위한 수단으로, 오리 몸체에서 분리되어 세척된 오리날개로 부터 뼈와 힘줄을 제거하여 세절하는 발골단계; As a means for achieving the above object, the present invention includes a deboning step of removing and cutting bones and tendons from duck wings separated from the duck body and washed;

상기 발골단계에서 발골하여 세절한 순수 오리날개육을 소금과 다시마육수, 조미료, 향신료, 연육제를 배합하여 이루어진 5℃ 이하의 염지액에 1시간 침지하여 염지하는 염지단계; A salting step of immersing the boned and cut pure duck wing meat in the bone-bonding step for 1 hour in a salting solution of 5 ° C. or less consisting of a combination of salt, kelp broth, seasonings, spices, and meat tenderizers;

상기 염지단계에서 염지 처리된 오리날개육을 가열시켜 익히는 자숙단계; A cooking step of heating and cooking the duck wing meat salted in the salting step;

상기 자숙단계에서 열처리되어 자숙된 오리날개육을 1∼5℃의 냉각수에서 세척하여 탈수하는 탈수단계; A dehydration step of washing and dehydrating the duck wing meat, which has been heat-treated and cooked in the cooking step, in cooling water at 1 to 5 ° C;

탈수 처리된 오리날개육 100중량부에 대하여 설탕 또는 물엿 6~8중량부, 간장 5∼10 중량부, 고춧가루 5∼10 중량부, 후추 0.2~0.4중량부, 마늘 5~8중량부, 양파 10중량부, 고추장 8∼10중량부, 생강 3∼5중량부, 까나리액젖 3~5중량부로 이루어져 혼합 제조된 양념소스를 0~5℃의 저온에서 약 24~72시간동안 숙성시키는 양념소스 제조단계;6 to 8 parts by weight of sugar or starch syrup, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of red pepper powder, 0.2 to 0.4 parts by weight of pepper, 5 to 8 parts by weight of garlic, 10 onion based on 100 parts by weight of dehydrated duck wing meat Seasoning sauce manufacturing step of maturing the mixed seasoning sauce made of 8 to 10 parts by weight of red pepper paste, 3 to 5 parts by weight of ginger, and 3 to 5 parts by weight of canary milk at a low temperature of 0 to 5 ℃ for about 24 to 72 hours. ;

상기한 전체 단계에서 제조된 오리날개육과 양념소스를 약 3:1 비율로 배합하여 양념소스가 오리날개육의 내부에 충분히 흡수되어 배일 수 있도록 버무리고 10℃ 이하에서 5∼10시간 숙성시키는 양념단계;Seasoning step of combining the duck wing meat and seasoning sauce prepared in the above overall step at a ratio of about 3:1 so that the seasoning sauce can be sufficiently absorbed into the duck wing meat and soaked for 5 to 10 hours at 10 ° C or less;

상기 양념단계를 거친 오리날개육을 조리기구를 이용하여 150∼250℃의 온도에서 10∼20분간 타지 않도록 가열 조리하는 조리단계;A cooking step of heating and cooking the duck wing meat that has passed through the seasoning step using a cooking utensil at a temperature of 150 to 250 ° C. for 10 to 20 minutes;

조리단계를 거쳐 조리된 오리날개 양념구이를 -18도 이하에서 급속 동결시켜 일정한 양을 포장용기에 진공 포장하는 포장단계; 로 이루어지는 것에 있어서, A packaging step of rapidly freezing the seasoned duck wings cooked through the cooking step at -18 degrees or less and vacuum-packing a certain amount in a packaging container; In what consists of,

상기 자숙단계는 오리날개육을 65∼70℃의 온도의 저온수에 담궈 1∼2시간 가열시키므로서 오리날개육에 육즙이 보존되도록 익히는 단계로 이루어지고,
상기 조리단계의 마지막 단계에서 조리된 오리날개 양념구이 100중량부에 대하여 떡볶이용 떡 10중량부, 어묵 10중량부를 추가 혼합하고 치즈 10중량부를 상면에 토핑하여 양념구이된 오리날개육의 상면에 치즈가 녹아 있도록 조리함을 특징으로 하는 오리날개를 이용한 간식 제조방법을 제공한다. The cooking step consists of immersing the duck wing meat in low-temperature water at a temperature of 65 to 70 ° C. and heating it for 1 to 2 hours to preserve the juice of the duck wing meat,
In the last step of the cooking step, 10 parts by weight of rice cake for tteokbokki and 10 parts by weight of fish cake were additionally mixed with 100 parts by weight of seasoned grilled duck wings cooked in the cooking step, and 10 parts by weight of cheese was topped on the top to top the seasoned grilled duck wings with cheese It provides a method for manufacturing snacks using duck wings, characterized in that cooked so that the is melted.

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또한, 본 발명은 오리 몸체에서 분리되어 세척된 오리날개로 부터 뼈와 힘줄을 제거하여 세절하는 발골단계; In addition, the present invention is a deboning step of removing and cutting bones and tendons from duck wings separated from the duck body and washed;

상기 발골단계에서 발골하여 세절한 순수 오리날개육을 소금과 다시마육수, 조미료, 향신료, 연육제를 배합하여 이루어진 5℃ 이하의 염지액에 1시간 침지하여 염지하는 염지단계; A salting step of immersing the boned and cut pure duck wing meat in the bone-bonding step for 1 hour in a salting solution of 5 ° C. or less consisting of a combination of salt, kelp broth, seasonings, spices, and meat tenderizers;

상기 염지단계에서 염지 처리된 오리날개육을 가열시켜 익히는 자숙단계; A cooking step of heating and cooking the duck wing meat salted in the salting step;

상기 자숙단계에서 열처리되어 자숙된 오리날개육을 1∼5℃의 냉각수에서 세척하여 탈수하는 탈수단계;
탈수 처리된 오리날개육 100중량부에 대하여 물엿 6중량부, 간장 2중량부, 고추가루 7중량부, 후추 0.2중량부, 마늘 5중량부, 양파 8중량부, 고추장 9중량부, 까나리액젖 3~5중량부로 이루어진 양념소스에 매실액 5중량부, 식초 10중량부, 참깨 0.4중량부, 참기름 3중량부를 추가로 혼합하여 제조된 양념소스를 0~5℃의 저온에서 약 24~72시간동안 숙성시키는 양념소스 제조단계;A dehydration step of washing and dehydrating the duck wing meat, which has been heat-treated and cooked in the cooking step, in cooling water at 1 to 5 ° C;
6 parts by weight of starch syrup, 2 parts by weight of soy sauce, 7 parts by weight of red pepper powder, 0.2 parts by weight of pepper, 5 parts by weight of garlic, 8 parts by weight of onion, 9 parts by weight of red pepper paste, 3 parts by weight of canary juice based on 100 parts by weight of dehydrated duck wing meat The seasoning sauce prepared by additionally mixing 5 parts by weight of plum liquid, 10 parts by weight of vinegar, 0.4 parts by weight of sesame seeds, and 3 parts by weight of sesame oil in a seasoning sauce consisting of ~5 parts by weight is kept at a low temperature of 0 to 5 ℃ for about 24 to 72 hours. Aging seasoning sauce preparation step;

상기 단계에서 제조된 양념소스와 오리날개육을 3:1의 비율로 배합하여 양념소스가 오리날개육의 내부에 충분히 흡수되어 배일 수 있도록 버무리고 10℃ 이하에서 5∼10시간 숙성시키는 양념단계;A seasoning step of mixing the seasoning sauce prepared in the above step with duck wing meat at a ratio of 3:1 so that the seasoning sauce can be sufficiently absorbed into the duck wing meat and ripening for 5 to 10 hours at 10 ° C or less;

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상기 양념단계를 거친 오리날개 양념구이를 -18도 이하에서 급속 동결시켜 일정한 양을 포장용기에 진공 포장하는 포장단계; 로 이루어지고, A packaging step of rapidly freezing the seasoned duck wings that have passed through the seasoning step at -18 degrees or less and vacuum-packing a certain amount in a packaging container; made up of,

상기 자숙단계는 오리날개육을 65∼70℃의 온도의 저온수에 담궈 1∼2시간 가열시키므로서 오리날개육에 육즙이 보존되도록 익히는 것을 특징으로 하는 오리날개를 이용한 간식 제조방법을 제공한다. The cooking step provides a method of manufacturing snacks using duck wings, characterized in that the duck wings meat is immersed in low-temperature water at a temperature of 65 to 70 ° C. and heated for 1 to 2 hours to preserve the juice in the duck wings meat.

이와 같이 구성된 본 발명은 먹기가 불편하여 대부분 폐기되거나 동물사료로 사용되는 오리날개만을 특화시켜 일반인이 간단한 가열 조리로서 간편하게 간식이나 술안주로 먹을 수 있는 잇점이 있고 제조과정에서 오리 뼈를 발굴하여 이에 다양한 양념과 아동 및 성인들도 선호하는 치즈와 어묵, 떡 등을 혼합하여 풍미를 첨가한 것이므로 남녀노소 누구나 쉽게 섭취할 수 있을 뿐 아니라 육즙이 보존된 오리고기 특유의 쫄깃한 맛과 이에 함유된 콜라겐으로 피부 미용에도 도움을 주는 등 여러가지의 효과가 있다. The present invention configured as described above is inconvenient to eat, so it specializes only in duck wings, which are mostly discarded or used as animal feed, so that the general public can easily eat them as snacks or side dishes with simple heating and cooking. Flavor is added by mixing seasoning, cheese, fish cake, rice cake, etc. preferred by children and adults, so anyone of all ages can easily consume it. It has various effects such as helping with beauty.

도 1은 본 발명의 일 실시예에 따른 오리날개를 이용한 간식 제조방법의 블럭도
도 2는 본 발명의 다른 실시예에 따른 오리날개를 이용한 다른 간식 제조방법의 블럭도 1 is a block diagram of a method for manufacturing snacks using duck wings according to an embodiment of the present invention.
Figure 2 is a block diagram of another snack manufacturing method using duck wings according to another embodiment of the present invention

이하, 본 발명에 의한 오리날개를 이용한 간식 제조방법의 실시예를 첨부도면을 참조하여 상세하게 설명한다.Hereinafter, an embodiment of a method for manufacturing snacks using duck wings according to the present invention will be described in detail with reference to the accompanying drawings.

본 발명의 실시 예를 설명하면서, 본 발명이 속하는 분야에서 익히 알려졌고 본 발명과 직접적으로 관련이 없는 불필요한 제조 기술에 대해서는 본 발명의 요지를 흐리지 않고 더욱 명확한 전달을 위해 설명을 생략한다. While describing the embodiments of the present invention, descriptions of unnecessary manufacturing techniques that are well known in the field to which the present invention pertains and are not directly related to the present invention are omitted for clearer delivery without obscuring the gist of the present invention.

도 1은 본 발명의 일 실시예에 따른 오리날개를 이용한 간식 제조방법의 블럭도이고, 1 is a block diagram of a method for manufacturing snacks using duck wings according to an embodiment of the present invention;

도 2는 본 발명의 다른 실시예에 따른 오리날개를 이용한 다른 간식 제조방법의 블럭도이다. 2 is a block diagram of another snack manufacturing method using duck wings according to another embodiment of the present invention.

본 발명에 의한 오리날개를 이용한 간식 제조방법은 발골단계(S100), 염지단계(S200), 자숙단계(S300), 탈수단계(S400), 양념소스 제조단계(S500), 양념단계(S700), 조리단계(S800), 냉각포장단계(S900)로 이루어진다. The snack manufacturing method using duck wings according to the present invention includes a bone-bonding step (S100), a salting step (S200), a cooking step (S300), a dehydration step (S400), a seasoning sauce manufacturing step (S500), a seasoning step (S700), It consists of a cooking step (S800) and a cooling packaging step (S900).

1. 발골단계(S100)1. Bone bone step (S100)

상기 발골단계(S100)는 오리 몸체에서 분리되어 세척된 오리날개로 부터 뼈와 힘줄을 제거하는 단계이다. The deboning step (S100) is a step of removing bones and tendons from the duck wings separated from the duck body and washed.

일반적으로 오리날개는 상완골, 척골과 요골, 완골 등 3부분으로 이루어지고 통상 유통 중인 오리날개는 상완골을 제외한 두 개의 뼈(척골, 요골) 부분과 완골 등 2부분으로 구성되는데, 비가식부위인 완골은 절단하여 버리고 요골과 척골을 발골함과 동시에 힘줄도 제거하여 뼈없는 순수한 오리날개육만을 수득하고 적정 크기로 세절한다. In general, duck wings are composed of three parts: humerus, ulna and radius, and humerus. Duck wings in circulation usually consist of two bones (ulna and radius) excluding the humerus and humerus, and two parts, such as the humerus, which is an unedible part. The bone is cut and discarded, and the radius and ulna are boned and the tendons are removed at the same time to obtain only boneless pure duck wing meat and cut into appropriate sizes.

2. 염지단계(S200)2. Dyeing step (S200)

상기 염지단계(S200)는 상기 발골단계(S100)에서 발골하여 세절한 순수 오리날개육을 염지하는 단계이다. The curing step (S200) is a step of curing the pure duck wing meat boned and cut in the boning step (S100).

상기 염지단계(S200)에서는 발골된 순수 오리날개육을 5℃ 이하의 염지액에 담궈 염지 처리함으로써 미생물의 증식을 억제하여 보존성을 높이고 풍미를 조성하는 공정이다. In the salting step (S200), the deboned pure duck wing meat is immersed in a salting solution of 5 ° C. or less for salting treatment, thereby inhibiting the growth of microorganisms to increase preservation and create flavor.

상기 염지액은 소금과 다시마육수, 조미료, 향신료, 연육제가 혼합되며, 오리날개육을 5℃ 이하의 염지액에서 약 1시간 동안 담궈 오리날개육에 염지액이 고르게 흡수되어 배어들게 하는 데 이와 같은 염지처리는 오리날개육에 짠맛을 부여하고 미생물과 각종 세균의 증식을 억제하여 보존성을 높이고, 지방질의 산화를 억제하는 작용을 하게 된다.The brine solution is a mixture of salt, kelp broth, seasonings, spices, and meat tenderizers, and the duck wing meat is soaked in a brine solution of 5 ° C or less for about 1 hour so that the duck wing meat is evenly absorbed and permeated with the brine solution. The salting treatment gives duck wing meat a salty taste, inhibits the growth of microorganisms and various bacteria, increases preservation, and inhibits oxidation of fat.

3. 자숙단계(S300)3. Self-sufficiency stage (S300)

상기 자숙단계(S300)는 염지단계(S200)를 거친 오리날개육을 저온에서 가열하여 열처리하는 단계이다. The cooking step (S300) is a step of heat treatment by heating the duck wing meat that has passed through the salting step (S200) at a low temperature.

상기 자숙단계(S300)는 염지 처리된 오리날개육을 65∼70℃의 온도의 저온수에 함침시켜 2시간 정도 익히므로서 육즙이 빠지지 않고 오리날개육에 그대로 살아있도록 자숙하는 단계이다. The cooking step (S300) is a step in which the salted duck wing meat is impregnated with low-temperature water at a temperature of 65 to 70 ° C. and cooked for about 2 hours so that the duck wing meat remains alive without losing the juice.

본 발명은 자숙단계에서 오리날개육을 고온 처리하지 않고 저온수에서 익히므로서 육즙을 그대로 보존한 상태로 자숙하는 것에 특징이 있다. The present invention is characterized in that the duck wing meat is cooked in low-temperature water without high-temperature treatment in the ripening step, so that the meat juice is preserved.

즉, 오리날개육을 고온으로 가열하여 자숙을 하게 되면 오리날개육에 함유된 육즙이 모두 빠져나가 뻐석한 맛을 내지만, 불포화지방산으로 이루어진 오리는 저온에서도 자숙이 이루어지고 저온 자숙의 경우 육즙이 보존되어 고유의 오리맛을 얻을 수 있다.In other words, when duck wing meat is cooked by heating it to a high temperature, all the juices contained in the duck wing meat are drained out, resulting in a crunchy taste. It is preserved to obtain the unique duck taste.

이와같이 오리날개육을 저온에서 자숙하는 경우 육즙이 보존되므로 자숙 후 오리날개육의 중량은 자숙 전과 비교하여 차이가 거의 없는 점에서 보존된 육즙에 의해 오리 특유의 식감을 그대로 유지할 수 있다. In this way, when the duck wing meat is cooked at a low temperature, the juice is preserved, so the weight of the duck wing meat after cooking is almost no difference compared to before cooking, so the duck's unique texture can be maintained by the preserved juice.

또한, 이러한 자숙단계(S300)를 거치게 되면 오리날개육은 불순물이 제거되고 위생 처리되는 장점이 있다. In addition, when passing through this self-sufficiency step (S300), the duck wing meat has the advantage of removing impurities and being sanitized.

4. 탈수단계(S400)4. Dehydration step (S400)

상기 탈수단계(S400)는 가열단계를 거쳐 열처리된 오리날개육을 저온수에서 냉각시키고 탈수하는 단계이다. The dehydration step (S400) is a step of cooling and dehydrating the duck wing meat heat-treated through the heating step in low-temperature water.

상기 탈수단계(S400)에서는 저온 가열되어 익혀지고 숙성된 오리날개육을 1∼5℃의 냉각수에서 세척하여 물기없이 탈수함으로써 적당하게 염지처리되고 익혀져 자숙된 순수한 오리날개육 만을 수득하게 된다. In the dehydration step (S400), the duck wing meat cooked and matured by heating at a low temperature is washed in cooling water at 1 to 5 ° C. and dehydrated without water to obtain only pure duck wing meat that has been properly salted and cooked.

5. 양념소스 제조단계(S500)5. Seasoning sauce manufacturing step (S500)

상기 양념소스 제조단계(S500)는 오리날개육과 버무려 혼합하는 양념소스를 제조하는 단계이다.
상기 양념소스는 탈수 처리된 오리날개육 100중량부에 대하여 설탕 또는 물엿 6~8중량부, 간장 5∼10 중량부, 고춧가루 5∼10 중량부, 후추 0.2~0.4중량부, 마늘 5~8중량부, 양파 10중량부, 고추장 8∼10중량부, 생강 3∼5중량부, 까나리액젖 3~5중량부로 이루어져 혼합 제조된다. 양념소스를 0~5℃의 저온에서 약 24~72시간동안 숙성시키는 양념소스 제조단계;The seasoning sauce preparation step (S500) is a step of preparing a seasoning sauce mixed with duck wing meat.
The seasoning sauce is 6 to 8 parts by weight of sugar or starch syrup, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of red pepper powder, 0.2 to 0.4 parts by weight of pepper, and 5 to 8 parts by weight of garlic, based on 100 parts by weight of dehydrated duck wing meat. It is mixed and prepared with 10 parts by weight of onion, 8 to 10 parts by weight of red pepper paste, 3 to 5 parts by weight of ginger, and 3 to 5 parts by weight of canary milk. A seasoning sauce preparation step of aging the seasoning sauce at a low temperature of 0 to 5 ° C. for about 24 to 72 hours;

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이같이 제조된 양념소스는 0~5℃의 저온에서 약 24~72시간동안 숙성시켜 오리날개육을 양념구이를 할 때 양념이 오리날개육의 육질 내부에 고르게 침투되어 맛의 깊이와 풍미를 높인다.The seasoning sauce prepared in this way is aged for about 24 to 72 hours at a low temperature of 0 to 5 ° C. When duck wings are marinated, the seasoning penetrates evenly into the meat of duck wings to enhance the depth and flavor of the taste.

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6. 양념단계(S700)6. Seasoning step (S700)

상기 양념단계(S700)는 자숙된 오리날개육을 전 단계의 양념소스 제조단계(S500)에서 제조된 양념소스와 버무려 양념하는 단계이다. The seasoning step (S700) is a step of mixing and seasoning the cooked duck wing meat with the seasoning sauce prepared in the seasoning sauce manufacturing step (S500) of the previous step.

상기 양념단계(S700)에서는 오리날개육과 양념소스를 약 3:1 비율로 배합하여 양념소스가 오리날개육의 내부에 충분히 흡수되어 배일 수 있도록 10℃ 이하에서 5∼10시간 숙성시켜 양념소스의 맛과 향이 얻을 수 있게 한다. In the seasoning step (S700), duck wing meat and seasoning sauce are mixed in a ratio of about 3:1 and aged for 5 to 10 hours at 10 ° C or lower so that the seasoning sauce can be sufficiently absorbed into the duck wing meat and spread. and incense can be obtained.

7. 조리단계(S800)7. Cooking step (S800)

상기 조리단계(S800)는 양념소스와 버무려 숙성시킨 오리날개육을 구워 조리하는 단계이다. The cooking step (S800) is a step of roasting and cooking duck wing meat mixed with seasoning sauce and aged.

전기오븐이나, 후라이팬 등의 조리기구를 이용하여 약 150∼250℃의 온도에서 약 10∼20분간 타지 않도록 가열 조리하게 된다. It is heated and cooked at a temperature of about 150 to 250 ° C. for about 10 to 20 minutes using cooking utensils such as an electric oven or a frying pan.

특히 본 발명의 조리단계(S800)에서는 양념소스로 버무린 오리날개육을 조리하는 과정에서 어린이들과 청소년들이 선호하는 떡볶이용 떡과 어묵을 추가하여 맛을 가미하고 또한, 조리 마지막 단계에서 조리된 오리날개 양념구이의 상면에 치즈를 토핑하여 양념구이된 오리날개육의 상면에 치즈가 녹아 있도록 조리함으로써 어린이, 청소년들을 비롯하여 성인들이 간식용 또는 술안주용으로 적합한 즉석식품을 제공할 수 있게 된다. In particular, in the cooking step (S800) of the present invention, in the process of cooking duck wing meat mixed with seasoning sauce, rice cakes and fish cakes for tteokbokki, which are preferred by children and teenagers, are added to add flavor, and duck cooked in the final stage of cooking By topping cheese on the top of seasoned grilled wings and cooking so that cheese melts on the top of seasoned grilled duck wings, adults including children and teenagers can provide instant food suitable for snacks or side dishes.

8. 냉각 포장단계(S900)8. Cooling packaging step (S900)

상기 냉각 포장단계(S900)는 조리된 오리날개 양념구이를 -18도 이하에서 급속 동결시켜 일정한 양을 포장용기에 진공 포장하는 단계로서 0∼5℃의 저온에서 장기간 보관이 가능하여 유통과 소비자로 하여금 구입을 용이하게 하고 즉석 요리에 의한 취식을 가능하게 한다. The cooling packaging step (S900) is a step of rapidly freezing the cooked seasoned duck wings at -18 degrees or less and vacuum-packing a certain amount in a packaging container. It facilitates purchase and enables eating by instant cooking.

지금까지 상술한 본 발명의 오리날개 양념구이 제조방법은 오리날개육을 양념소스와 버무려 전자렌지, 전기오븐 등으로 양념구이하는 일 실시예를 설명하였으나, 양념소스와 배합한 오리날개육을 가열 조리하지 않고 무침으로 취식하는 방법도 실시 가능하다.So far, in the method for manufacturing seasoned duck wings of the present invention described above, an embodiment of mixing duck wing meat with seasoning sauce and seasoning roasting in a microwave oven or electric oven has been described, but the duck wing meat mixed with seasoning sauce has been heat-cooked. It is also possible to perform a method of eating without spit.

이때에는 전기한 제조단계 중 양념소스 제조단계(S500)에서 탈수 처리된 오리날개육 100중량부에 대하여 설탕 또는 물엿 6~8중량부, 간장 5∼10중량부, 고춧가루 5∼10 중량부, 후추 0.2~0.4중량부, 마늘 5~8중량부, 양파 10중량부, 고추장 8∼10중량부, 생강 3∼5중량부, 까나리액젖 3~5중량부로 이루어진 양념소스에 매실액 3~5중량부, 식초 5~10중량부, 참깨 0.2~0.4중량부, 참기름 2~3중량부를 추가로 혼합하여 양념소스를 제조하고 이를 양념단계(S700)에서 자숙된 오리날개육과 3:1의 비율로 배합하여 버무리고 10℃ 이하에서 5∼10시간 숙성시켜 양념소스의 맛과 향이 오리날개육에 흡수되게 하고 바로 급속 동결시켜 진공 포장하게 되면 뼈없는 무침 오리날개를 즉석에서 바로 취식이 가능하다. At this time, 6-8 parts by weight of sugar or starch syrup, 5-10 parts by weight of soy sauce, 5-10 parts by weight of red pepper powder, pepper, based on 100 parts by weight of duck wing meat dehydrated in the seasoning sauce manufacturing step (S500) of the above manufacturing steps 0.2 to 0.4 parts by weight of garlic, 5 to 8 parts by weight of onion, 10 parts by weight of onion, 8 to 10 parts by weight of red pepper paste, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of plum liquid in a seasoning sauce consisting of 3 to 5 parts by weight of canary milk , 5 to 10 parts by weight of vinegar, 0.2 to 0.4 parts by weight of sesame, and 2 to 3 parts by weight of sesame oil are additionally mixed to prepare a seasoning sauce, and it is mixed with duck wing meat cooked in the seasoning step (S700) at a ratio of 3: 1 After blending and aging for 5 to 10 hours under 10℃, the taste and aroma of the seasoning sauce are absorbed into the duck wing meat, and then quickly frozen and vacuum-packed, the boneless marinated duck wings can be eaten immediately.

상술한 바와 같이 본 발명의 오리날개 양념구이 제조방법은 가식부위가 적은 오리날개를 발골하여 수득한 뼈없는 오리날개육을 양념소스와 혼합하여 숙성시키고 즉석 조리과정에서 어린이와 청소년들이 선호하는 치즈와 떡볶이용 떡 및 어묵등을 가미시켜 오리날개 특유의 쫄깃한 식감을 느끼면서 치즈와 떡 어묵 등으로 풍미를 가해 새로운 맛과 영양가 있는 기호식품으로 소비자들에게 제공할 수 있으며, 특히 오리날개 특유의 콜라겐을 섭취할 수 있게 되어 건강에도 유익한 간식으로 애용될 수 있다. As described above, in the method for manufacturing seasoned duck wings of the present invention, boneless duck wings meat obtained by deboning duck wings with less edible parts are mixed with seasoning sauce and aged, and in the instant cooking process, children and teenagers prefer cheese and By adding rice cakes and fish cakes for tteokbokki, you can feel the unique chewy texture of duck wings, and add flavor with cheese, rice cakes and fish cakes to provide consumers with a new taste and nutritious favorite food. In particular, duck wings' unique collagen It can be consumed and used as a healthy snack.

이하 본 발명을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만, 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 실시예에 한정되는 것으로 해석되어서는 아니된다. Hereinafter, the present invention will be described in more detail by examples. However, the examples are only presented to understand the contents of the present invention, and the scope of the present invention should not be construed as being limited to the examples.

[실시예 1][Example 1]

오리 몸체로 부터 절단한 오리날개를 비가식부위인 상완골과 완골을 제거하고 척골과 요골을 발골함과 동시에 힘줄도 제거하여 뼈없는 오리날개육을 수득하고 물 100중량부에 대하여 천일염 20중량부, 다시마육수 10중량부, 조미료 3중량부, 향신료 2중량부, 연육제 5중량부를 혼합한 염지액에 오리날개육을 1시간 침지시켜 염지시킨 후 70℃의 저온수에서 2시간 가열 자숙하여 익혔다. The humerus and humerus, which are non-edible parts, are removed from the duck wings cut from the duck body, and the ulna and radius are boned and the tendon is also removed to obtain boneless duck wing meat, 20 parts by weight of sea salt based on 100 parts by weight of water, Duck wing meat was immersed for 1 hour in a salting solution mixed with 10 parts by weight of kelp broth, 3 parts by weight of seasoning, 2 parts by weight of spices, and 5 parts by weight of meat tenderizer, and then cooked by heating in low-temperature water at 70 ° C. for 2 hours.

상기 자숙된 오리날개육을 5℃ 이하의 냉각수에서 세척하고 수분함량 5%이하로 탈수시켜 자숙되고 숙성된 오리날개육을 제조하였다. The cooked duck wing meat was washed in cooling water at 5 ° C or less and dehydrated to a moisture content of 5% or less to prepare cooked and aged duck wing meat.

이어서, 오리날개육 100중량부에 대하여 물엿 6중량부, 간장 2중량부, 고추가루 7중량부, 후추 0.2중량부, 마늘 5중량부, 양파 8중량부, 고추장 9중량부, 까나리액젖 4중량부를 혼합 제조한 양념소스와 오리날개육을 1:3의 비율로 배합하여 10℃ 이하에서 7시간 숙성시켜 양념소스가 오리날개육의 내부에 충분히 흡수되어 배이도록 하였다. Then, 6 parts by weight of starch syrup, 2 parts by weight of soy sauce, 7 parts by weight of red pepper powder, 0.2 parts by weight of black pepper, 5 parts by weight of garlic, 8 parts by weight of onion, 9 parts by weight of red pepper paste, 4 parts by weight of canary milk based on 100 parts by weight of duck wing meat The seasoning sauce prepared by mixing the parts and duck wing meat were mixed in a ratio of 1:3 and aged for 7 hours at 10 ° C or less so that the seasoning sauce was sufficiently absorbed into the duck wing meat.

다음, 양념소스가 충분히 배합되고 숙성된 오리날개육을 전기오븐을 이용하여 약 150∼250℃의 온도에서 약 15분간 타지 않도록 가열 조리하였으며, 조리 마지막 단계에서 조리된 오리날개 양념구이 100중량부에 대하여 떡볶이용 떡 10중량부, 어묵 10중량부를 추가함과 동시에 치즈 10중량부를 상면에 토핑하여 양념구이된 오리날개육의 상면에 치즈가 녹아 있도록 조리한 다음 치즈가 녹아있는 오리날개 양념구이를 -18도 이하에서 급속 동결시켜 일정한 양을 포장용기에 진공 포장하여 오리날개 양념구이를 제조하였다. Next, the seasoning sauce was sufficiently mixed and the aged duck wing meat was heated and cooked using an electric oven at a temperature of about 150 to 250 ° C for about 15 minutes so as not to burn, and in the final stage of cooking, 100 parts by weight of seasoned duck wings cooked For tteokbokki, 10 parts by weight of rice cake and 10 parts by weight of fish cake are added, and at the same time, 10 parts by weight of cheese is toppingped on the top so that the cheese melts on the top of the seasoned grilled duck wings. Then, seasoned grilled duck wings with cheese melted - It was quickly frozen at 18 degrees or less, and a certain amount was vacuum-packed in a packaging container to prepare seasoned grilled duck wings.

[실시예 2] [Example 2]

오리 몸체로 부터 절단한 오리날개를 비가식부위인 상완골과 완골을 제거하고 척골과 요골을 발골함과 동시에 힘줄도 제거하여 뼈없는 오리날개육을 수득하고 물 100중량부에 대하여 천일염 20중량부, 다시마육수 10중량부, 조미료 3중량부, 향신료 2중량부, 연육제 5중량부를 혼합한 염지액에 오리날개육을 1시간 침지시켜 염지시킨 후 70℃의 저온수에서 2시간 가열 자숙하여 익혔다.The humerus and humerus, which are non-edible parts, are removed from the duck wings cut from the duck body, and the ulna and radius are boned and the tendon is also removed to obtain boneless duck wing meat, 20 parts by weight of sea salt based on 100 parts by weight of water, Duck wing meat was immersed for 1 hour in a salting solution mixed with 10 parts by weight of kelp broth, 3 parts by weight of seasoning, 2 parts by weight of spices, and 5 parts by weight of meat tenderizer, and then cooked by heating in low-temperature water at 70 ° C. for 2 hours.

상기 자숙된 오리날개육을 5℃ 이하의 냉각수에서 세척하고 수분함량 5%이하로 탈수시켜 자숙되고 숙성된 오리날개육을 제조하였다. The cooked duck wing meat was washed in cooling water at 5 ° C or less and dehydrated to a moisture content of 5% or less to prepare cooked and aged duck wing meat.

이어서, 오리날개육 100중량부에 대하여 물엿 6중량부, 간장 2중량부, 고추가루 7중량부, 후추 0.2중량부, 마늘 5중량부, 양파 8중량부, 고추장 9중량부, 까나리액젖 3~5중량부로 이루어진 양념소스에 매실액 5중량부, 식초 10중량부, 참깨 0.4중량부, 참기름 3중량부를 추가로 혼합하여 양념소스를 제조하였으며, 이를 양념단계(S700)에서 자숙된 오리날개육과 1:3의 비율로 배합하여 버무리고 10℃ 이하에서 5∼10시간 숙성시켜 양념소스의 맛과 향이 오리날개육에 흡수되게 하고 바로 급속 동결시켜 진공 포장하여 무침 오리날개를 제조하였다. Then, 6 parts by weight of starch syrup, 2 parts by weight of soy sauce, 7 parts by weight of red pepper powder, 0.2 parts by weight of pepper, 5 parts by weight of garlic, 8 parts by weight of onion, 9 parts by weight of red pepper paste, 3 parts by weight of canary juice, based on 100 parts by weight of duck wing meat A seasoning sauce was prepared by additionally mixing 5 parts by weight of plum liquid, 10 parts by weight of vinegar, 0.4 parts by weight of sesame seeds, and 3 parts by weight of sesame oil in a seasoning sauce consisting of 5 parts by weight, Mixed in a ratio of: 3, mixed, and aged at 10 ° C or less for 5 to 10 hours so that the taste and aroma of the seasoning sauce are absorbed into the duck wing meat, and then quickly frozen and vacuum-packed to prepare unsalted duck wings.

[실험예 1][Experimental Example 1]

상기 실시예 1 내지 2에 따라 제조된 오리날개 양념구이와 오리날개 무침의 맛, 향, 조직감, 선호도 등에 대하여 일반소비자 20명을 대상으로 관능평가를 실시하여 아래 [표 1]과 같이 나타내었으며, 점수 및 평가기준은 다음의 5점 채점법을 이용하였다. Sensory evaluation was conducted on 20 general consumers for the taste, aroma, texture, preference, etc. of seasoned grilled duck wings and seasoned duck wings prepared according to Examples 1 and 2, and the results are shown in [Table 1], The following 5-point scoring method was used for scoring and evaluation criteria.

5 : 매우 좋다. 4 : 좋다 3: 보통이다. 2 : 좋지 않다 1 : 나쁘다 5: Very good. 4: Good 3: Fair. 2: not good 1: bad

관능검사 결과 sensory test result
실험군
experimental group
색상
color
냄새(향)
smell (smell)
맛(풍미)
taste (flavor)
조직감(물성)
texture (physical properties)
식감
texture
취식편리성
Convenience of eating
종합적선호도
Overall Preference
실시예 1
Example 1
4.5.
4.5.
4.6
4.6
4.7
4.7
4.0
4.0
4.6
4.6
3.9
3.9
4.5
4.5
실시예 2
Example 2
4.5
4.5
3.0
3.0
4.5
4.5
3.8
3.8
4.5
4.5
4.5
4.5
4.0
4.0

상기 [표 1]를 참조하면, 실시예 1, 2에 따라 제조된 오리날개 양념구이 및 오리날개 무침은 향, 맛, 물성, 식감, 취식편리성 등에서 매우 좋은 결과를 얻었으며, 실시예 2는 양념소스와 오리날개육을 버무려 먹는 점에서 조리하는 실시예 1보다 취식의 편리성이 있고 선호하는 것을 알 수 있고 풍미는 실시예 2보다 실시예 1이 더 우수하다는 것을 알 수 있엇다. Referring to [Table 1], seasoned duck wings and seasoned duck wings prepared according to Examples 1 and 2 obtained very good results in terms of aroma, taste, physical properties, texture, convenience of eating, etc. It can be seen that the convenience of eating and preference is greater than that of Example 1, which cooks in terms of mixing the seasoning sauce and duck wing meat, and the flavor of Example 1 is better than Example 2.

S100 : 발골단계 S200 : 염지단계 S300 : 자숙단계 S400 : 탈수단계
S500 : 양념소스 제조단계 S700 : 양념단계 S800 : 조리단계
S900 : 냉각 포장단계S100: bone step S200: salting step S300: cooking step S400: dehydration step
S500: seasoning sauce manufacturing step S700: seasoning step S800: cooking step
S900: cooling packaging step

Claims (2)

오리 몸체에서 분리되어 세척된 오리날개로 부터 뼈와 힘줄을 제거하여 세절하는 발골단계;
상기 발골단계에서 발골하여 세절한 순수 오리날개육을 소금과 다시마육수, 조미료, 향신료, 연육제를 배합하여 이루어진 5℃ 이하의 염지액에 1시간 침지하여 염지하는 염지단계;
상기 염지단계에서 염지 처리된 오리날개육을 가열시켜 익히는 자숙단계;
상기 자숙단계에서 열처리되어 자숙된 오리날개육을 1∼5℃의 냉각수에서 세척하여 탈수하는 탈수단계;
탈수 처리된 오리날개육 100중량부에 대하여 설탕 또는 물엿 6~8중량부, 간장 5∼10 중량부, 고춧가루 5∼10 중량부, 후추 0.2~0.4중량부, 마늘 5~8중량부, 양파 10중량부, 고추장 8∼10중량부, 생강 3∼5중량부, 까나리액젖 3~5중량부로 이루어져 혼합 제조된 양념소스를 0~5℃의 저온에서 약 24~72시간동안 숙성시키는 양념소스 제조단계;
상기한 전체 단계에서 제조된 오리날개육과 양념소스를 약 3:1 비율로 배합하여 양념소스가 오리날개육의 내부에 충분히 흡수되어 배일 수 있도록 버무리고 10℃ 이하에서 5∼10시간 숙성시키는 양념단계;
상기 양념단계를 거친 오리날개육을 조리기구를 이용하여 150∼250℃의 온도에서 10∼20분간 타지 않도록 가열 조리하는 조리단계;
조리단계를 거쳐 조리된 오리날개 양념구이를 -18도 이하에서 급속 동결시켜 일정한 양을 포장용기에 진공 포장하는 포장단계; 로 이루어지는 것에 있어서,
상기 자숙단계는 오리날개육을 65∼70℃의 온도의 저온수에 담궈 1∼2시간 가열시키므로서 오리날개육에 육즙이 보존되도록 익히는 단계로 이루어지고,
상기 조리단계의 마지막 단계에서 조리된 오리날개 양념구이 100중량부에 대하여 떡볶이용 떡 10중량부, 어묵 10중량부를 추가 혼합하고 치즈 10중량부를 상면에 토핑하여 양념구이된 오리날개육의 상면에 치즈가 녹아 있도록 조리함을 특징으로 하는 오리날개를 이용한 간식 제조방법.A deboning step of removing and cutting bones and tendons from duck wings separated from the duck body and washed;
A salting step of immersing the boned and cut pure duck wing meat in the bone-bonding step for 1 hour in a salting solution of 5 ° C. or less consisting of a combination of salt, kelp broth, seasonings, spices, and meat tenderizers;
A cooking step of heating and cooking the duck wing meat salted in the salting step;
A dehydration step of washing and dehydrating the duck wing meat, which has been heat-treated and cooked in the cooking step, in cooling water at 1 to 5 ° C;
6 to 8 parts by weight of sugar or starch syrup, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of red pepper powder, 0.2 to 0.4 parts by weight of pepper, 5 to 8 parts by weight of garlic, 10 onion based on 100 parts by weight of dehydrated duck wing meat Seasoning sauce manufacturing step of maturing the mixed seasoning sauce made of 8 to 10 parts by weight of red pepper paste, 3 to 5 parts by weight of ginger, and 3 to 5 parts by weight of canary milk at a low temperature of 0 to 5 ℃ for about 24 to 72 hours. ;
Seasoning step of combining the duck wing meat and seasoning sauce prepared in the above overall step at a ratio of about 3:1 so that the seasoning sauce can be sufficiently absorbed into the duck wing meat and soaked for 5 to 10 hours at 10 ° C or less;
A cooking step of heating and cooking the duck wing meat that has passed through the seasoning step using a cooking utensil at a temperature of 150 to 250 ° C. for 10 to 20 minutes;
A packaging step of rapidly freezing the seasoned duck wings cooked through the cooking step at -18 degrees or less and vacuum-packing a certain amount in a packaging container; In what consists of,
The cooking step consists of immersing the duck wing meat in low-temperature water at a temperature of 65 to 70 ° C. and heating it for 1 to 2 hours to preserve the juice of the duck wing meat,
In the last step of the cooking step, 10 parts by weight of rice cake for tteokbokki and 10 parts by weight of fish cake were additionally mixed with 100 parts by weight of seasoned grilled duck wings cooked in the cooking step, and 10 parts by weight of cheese was topped on the top to top the seasoned grilled duck wings with cheese A method of manufacturing snacks using duck wings, characterized in that cooked so that the is melted. 오리 몸체에서 분리되어 세척된 오리날개로 부터 뼈와 힘줄을 제거하여 세절하는 발골단계;
상기 발골단계에서 발골하여 세절한 순수 오리날개육을 소금과 다시마육수, 조미료, 향신료, 연육제를 배합하여 이루어진 5℃ 이하의 염지액에 1시간 침지하여 염지하는 염지단계;
상기 염지단계에서 염지 처리된 오리날개육을 가열시켜 익히는 자숙단계;
상기 자숙단계에서 열처리되어 자숙된 오리날개육을 1∼5℃의 냉각수에서 세척하여 탈수하는 탈수단계;
탈수 처리된 오리날개육 100중량부에 대하여 물엿 6중량부, 간장 2중량부, 고추가루 7중량부, 후추 0.2중량부, 마늘 5중량부, 양파 8중량부, 고추장 9중량부, 까나리액젖 3~5중량부로 이루어진 양념소스에 매실액 5중량부, 식초 10중량부, 참깨 0.4중량부, 참기름 3중량부를 추가로 혼합하여 제조된 양념소스를 0~5℃의 저온에서 약 24~72시간동안 숙성시키는 양념소스 제조단계;
상기 단계에서 제조된 양념소스와 오리날개육을 1:3의 비율로 배합하여 양념소스가 오리날개육의 내부에 충분히 흡수되어 배일 수 있도록 버무리고 10℃ 이하에서 5∼10시간 숙성시키는 양념단계;
상기 양념단계를 거친 오리날개 양념구이를 -18도 이하에서 급속 동결시켜 일정한 양을 포장용기에 진공 포장하는 포장단계; 로 이루어지고,
상기 자숙단계는 오리날개육을 65∼70℃의 온도의 저온수에 담궈 1∼2시간 가열시키므로서 오리날개육에 육즙이 보존되도록 익히는 것을 특징으로 하는 오리날개를 이용한 간식 제조방법.






A deboning step of removing and cutting bones and tendons from duck wings separated from the duck body and washed;
A salting step of immersing the boned and cut pure duck wing meat in the bone-bonding step for 1 hour in a salting solution of 5 ° C. or less consisting of a combination of salt, kelp broth, seasonings, spices, and meat tenderizers;
A cooking step of heating and cooking the duck wing meat salted in the salting step;
A dehydration step of washing and dehydrating the duck wing meat, which has been heat-treated and cooked in the cooking step, in cooling water at 1 to 5 ° C;
6 parts by weight of starch syrup, 2 parts by weight of soy sauce, 7 parts by weight of red pepper powder, 0.2 parts by weight of pepper, 5 parts by weight of garlic, 8 parts by weight of onion, 9 parts by weight of red pepper paste, 3 parts by weight of canary juice based on 100 parts by weight of dehydrated duck wing meat The seasoning sauce prepared by additionally mixing 5 parts by weight of plum liquid, 10 parts by weight of vinegar, 0.4 parts by weight of sesame seeds, and 3 parts by weight of sesame oil in a seasoning sauce consisting of ~5 parts by weight is kept at a low temperature of 0 to 5 ℃ for about 24 to 72 hours. Aging seasoning sauce preparation step;
A seasoning step of mixing the seasoning sauce prepared in the above step and duck wing meat at a ratio of 1:3 so that the seasoning sauce can be sufficiently absorbed into the duck wing meat and ripening at 10 ° C or less for 5 to 10 hours;
A packaging step of rapidly freezing the seasoned duck wings that have passed through the seasoning step at -18 degrees or less and vacuum-packing a certain amount in a packaging container; made up of,
In the cooking step, the duck wing meat is immersed in low-temperature water at a temperature of 65 to 70 ° C. and heated for 1 to 2 hours to preserve the juice of the duck wing meat.
KR1020220074791A 2022-06-20 2022-06-20 The Snack Manufacturing Method Using The Duck Wing KR102572646B1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101362717B1 (en) * 2013-10-14 2014-02-13 다산생명과학원 주식회사 Process for preparing smoked duck
KR20140134933A (en) * 2013-05-15 2014-11-25 (주)한성푸드 Canned Pan-boiled Ducks with Red Peppers and Manufacturing Methods Thereof
KR20200137570A (en) * 2019-05-30 2020-12-09 주식회사 이엔에프 method for manufacturing smoked duck wing
KR20210010683A (en) * 2019-07-17 2021-01-28 김명자 Extraction method and processing method of duck-flavored meat

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20140134933A (en) * 2013-05-15 2014-11-25 (주)한성푸드 Canned Pan-boiled Ducks with Red Peppers and Manufacturing Methods Thereof
KR101362717B1 (en) * 2013-10-14 2014-02-13 다산생명과학원 주식회사 Process for preparing smoked duck
KR20200137570A (en) * 2019-05-30 2020-12-09 주식회사 이엔에프 method for manufacturing smoked duck wing
KR20210010683A (en) * 2019-07-17 2021-01-28 김명자 Extraction method and processing method of duck-flavored meat

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