KR20010099158A - Processed foodstuffs made from duck and sulfur duck and manufacturing process thereof - Google Patents
Processed foodstuffs made from duck and sulfur duck and manufacturing process thereof Download PDFInfo
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 title claims abstract description 27
- 239000011593 sulfur Substances 0.000 title claims abstract description 27
- 229910052717 sulfur Inorganic materials 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241000272525 Anas platyrhynchos Species 0.000 title description 12
- 241000272517 Anseriformes Species 0.000 claims abstract description 13
- 235000021067 refined food Nutrition 0.000 claims abstract description 11
- 235000013580 sausages Nutrition 0.000 claims abstract description 10
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 241000272522 Anas Species 0.000 description 20
- 235000015277 pork Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 235000006439 Lemna minor Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 206010003210 Arteriosclerosis Diseases 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- 244000242291 Lemna paucicostata Species 0.000 description 3
- 208000011775 arteriosclerosis disease Diseases 0.000 description 3
- 235000013364 duck meat Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000006011 Stroke Diseases 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000003958 fumigation Methods 0.000 description 2
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- 238000012856 packing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- -1 lecidin Chemical compound 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1624—Sulphur
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 본 발명은 유황오리 및 오리를 원료로 한 가공 식품에 관한 것으로, 더욱 상세하게는, 저지방 고영양 식품인 오리 및 유황오리를 이용하여 제조한 햄, 소세지 및 스팸 및 그 제조방법에 관한 것이다.The present invention relates to processed foods based on sulfur ducks and ducks, and more particularly, to ham, sausage and spam, and a method for producing the same, using low-fat, high-nutrition ducks and sulfur ducks. will be.
Description
본 발명은 유황오리 및 오리를 원료로 한 가공 식품에 관한 것으로, 더욱 상세하게는, 저지방 고영양 식품인 오리 및 유황오리를 이용하여 제조한 햄, 소세지 및 스팸 및 그 제조방법에 관한 것이다.The present invention relates to processed foods based on sulfur ducks and ducks, and more particularly, to ham, sausage and spam, and a method for producing the same, using low-fat, high-nutrition ducks and sulfur ducks.
오리는 다른 가축류와 달리 성장 속도가 매우 빠르고 사료 이용율이 높으므로 사육이 매우 쉽다. 또한 오리는 지방함량이 낮은 고단백 식품으로서, 식용으로 이용하기 매우 좋은 가축류 중 하나이다.Ducks, unlike other livestock, grow very quickly and have a high feed rate, making breeding very easy. Duck is also a high-protein food with a low fat content and is one of the very good livestock for food.
이러한 오리 중에는 유황을 사료로 이용하여 사육한 유황 오리라고 하는 것이 근래에 널리 사육되고 있다.Among these ducks, sulfur ducks, which are reared by using sulfur as a feed, have been widely reared in recent years.
유황오리란, 지구상에서 가장 해독력이 강한 음(陰)의 성질을 지닌 오리에게, 유황의 나쁜 독성은 제거하고 훌륭한 약성만을 보존하도록 만들어진 법제사료를 생후1주일 부터 먹이기 시작하여 6개월 이상 사육한 오리를 말한다.Sulfur ducks are ducks that have been fed for more than six months from the first week of life with the most deciduous negative nature on the planet. Say.
즉, 유황오리는 양의 성질인 유황과 음의 성질인 오리가 조화된 음식으로서, 각종 공해독을 예방할수 있는 최고의 보양제라 말할 수 있다. 건강한 사람은 물론음과 양의 균형이 깨져 병이 있는 사람이라면 남녀노소를 불문하고 효과가 있다.In other words, the sulfur duck is a food that combines the sulfur of the positive nature and the duck of the negative nature, can be said to be the best supplement to prevent various pollution. Healthy people, of course, the balance between yin and yang, if you have a disease, regardless of gender and effect is effective.
사람은 30세가 되면 자연히 양의 기운이 소진하게 되고 나이가 들수록 양기가 소모되면서 정력(陽氣)이 약해지고 체질이 음화(陰火)되어 간다. 그런데, 유황(陽,火)을 먹은 오리(陰,水)는 음과 양이 중화된 기 덩어리 음식이기 때문에, 이 유황오리를 먹으면 순양(純陽)의 기가 극대화 되고 이로 인해 음(陰)기운을 안정시키고 양(陽)의 기운을 보충하여 음양의 조화를 이루는 효과가 있어 그야말로 신체 불균형을 해소할 수 있는 음식이다. 또 유황오리는 강력한 해독 작용이 있으며, 냉한 체질을 개선하는 음식으로도 알려져 있다.When people are 30 years old, the energy of the sheep is naturally exhausted and the older the energy is consumed, the weaker the energy (yang 氣) and the constitution is negative (陰 火). However, ducks who eat sulfur have a positive mass of yin and yang, so eating these sulfur ducks maximizes the amount of pure Yang, which is why It stabilizes and replenishes the energy of yang and has the effect of harmonizing yin and yang. In addition, sulfur duck has a strong detoxification effect, and is known as a food that improves the cold constitution.
오리에게 유황을 1개월쯤 먹이게 되면 장 기능에 약성이 차게 되고 2~3 개월 후에는 살과 피에 약성이 고루 퍼져 6개월 이상이 되면 뼈까지 무독성의 유황성분이 분배된다. 이러한 유황오리는 각종 암,염증,요통,신경통,관절염,류머티즘은 물론 고혈압,동맥경화, 중풍,혈액순환 장애와 정력부족 증세를 예방하거나 치료하는 효과가 있다.Feeding ducks with sulfur for about a month becomes weak in intestinal function, and after two to three months, weakness is spread evenly over flesh and blood, and after six months or more, non-toxic sulfur is distributed to bones. These sulfur ducks are effective in preventing or treating various cancers, inflammations, low back pain, neuralgia, arthritis, rheumatism, as well as hypertension, arteriosclerosis, stroke, and blood circulation disorder and lack of energy.
다른 육류는 대부분 산성식품인데 비해 오리고기는 사람 몸에 맞는 약알카리성이다. 즉, 나트륨, 칼슘, 레시딘, 세레늄 성분이 아주 강함으로 인해 혈관내의 콜레스테롤을 감소기켜 중풍, 동맥경화, 고혈압방지에 도움을 주며 골다골증, 당뇨, 신경통, 암세포 발생억제도 큰 도움을 준다.Most of the other meats are acidic foods, but duck meat is weakly alkaline. In other words, sodium, calcium, lecidin, and selenium components are very strong to help reduce cholesterol in the blood vessels to help prevent stroke, arteriosclerosis, hypertension, osteoporosis, diabetes, neuralgia, cancer cell development also helps.
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, 닭고기보다월등히 높고 필수아미노산과 각종 비타민이 풍부하며, 단백질은 쌀밥의 6배 대두의 1.4배이며 비타민은 닭고기의 3.5배나 된다.In addition, duck oil is unsaturated fat, containing linoleic acid and linoleic acid, which are the fatty acids necessary for our human body, which inhibits cholesterol formation and facilitates blood circulation, which is good for arteriosclerosis and high blood pressure, and unsaturated fatty acid (45%) is used for beef, pork, It is much higher than chicken, rich in essential amino acids and various vitamins. Protein is 1.4 times that of 6 times soybean rice and 3.5 times that of chicken.
특히 비타민C, 비타민B1, 비타민B2 등의 함량이 높아 지구력을 향상시키고 집중력저하를 막는 한편 만성피로를 몰아내는 효과가 있습니다. 또한 칼슘,인,철,칼륨 등도 많이 들어있어 중요한 광물질 공급원이기도 합니다.In particular, the high content of vitamin C, vitamin B1, vitamin B2, etc. improves endurance, prevents concentration, and drives chronic fatigue. It also contains a lot of calcium, phosphorus, iron and potassium, making it an important mineral source.
이러한 오리 및 유황오리는 닭고기에 비하여 식용 방법이나 요리 방법이 다양화되어 있지 않다. 즉, 주로 가슴살 부분 등을 별도 포장하여 냉동제품으로 상품화하거나, 일반적으로는 별도의 가공없이 돼지고기처럼 로스구이용으로 포장되거나 닭처럼 백숙이나 탕으로 요리되어 취식되고 있다.These ducks and sulfur ducks do not have a variety of edible methods or cooking methods compared to chicken. In other words, it is mainly packaged separately from the breast meat and commercialized as a frozen product, or is generally packaged for roast roast like pork or cooked in white porcelain or tang like chicken without any additional processing.
오리고기 가공식품 역시 소비자의 요구에 맞추어 다양화되어 있지 못한 실정인데, 현재 나와 있는 오리고기 가공식품은, 부위별로 가공된 스테이크나 주물럭 등이 있으나, 그 종류가 한정적이며, 이러한 가공을 통해서는 오리 특유의 냄새를 제거하지 못하므로 식품으로서의 기호도가 떨어져 그 수요 증가에 한계가 있었다.Duck processed foods are also not diversified to meet the needs of consumers. Currently, the processed duck meat products include steaks and cast-molks, which are processed by parts, but their types are limited. Because it could not remove the peculiar smell, there was a limit to the increase in demand because of the lack of preference as a food.
더욱이, 상기한 바와 같은 고영양의 유황오리에 대한 가공식품은 전혀 개발되고 있지 않은 실정이다.Moreover, the processed food for the highly nutritious sulfur duck as described above has not been developed at all.
본 발명은 몸에 좋은 유황오리 및 오리에 대한 가공식품을 개발하여, 소비자들의 기호에 맞고 용이하게 취식될 수 있는 유황오리 및 오리 가공식품을 제공하고자 한다.The present invention is to develop a processed food for healthy sulfur ducks and ducks, to provide a sulfur duck and duck processed food that can be easily eaten according to the taste of consumers.
상기와 같은 목적을 달성하기 위하여, 본 발명은, 유황오리를 원료로 만든 소세지, 햄 및 스팸을 제공한다.In order to achieve the above object, the present invention provides a sausage, ham and spam made from sulfur ducks.
또한 본 발명은 오리를 원료로 만든 소세지, 햄, 스팸을 제공한다.In another aspect, the present invention provides a sausage, ham, spam made from duck.
일반적으로 햄은 돼지고기를 부위별로 등심, 안심, 뒷다리부위로 분리해서, 소금에 절여 참나무를 태워 발생하는 연기성분으로 훈연, 가열해서 가공한 제품을 말한다.In general, ham is a product that smoked, heated, and processed pork by breaking it into loin, tenderloin, and hind legs, and then burning it with salt and burning oak.
원래 소시지는 돼지고기를 분쇄하거나 잘게 갈아낸 것에 조미료 및 향신료 등을 첨가한 후 돈장이나 양장 또는 인공적으로 만든 케이싱(소시지껍질)에 넣어 훈연 열처리한 제품을 말한다.Originally, sausage is a product that is heat-treated by adding pork seasoning and spices to crushed or chopped pork and then putting it in a ton or bean paste or artificial casing.
이렇게 돼지고기를 원료로 하여 만든 종래 소세지 및 햄의 제조방법은 개략적으로 다음과 같다.Thus, a method of manufacturing a conventional sausage and ham made from pork is schematically as follows.
먼저 돼지고기의 이물질을 제거하고 신선한 원료와 부원료를 선별하여 먹지 않는 부위를 제거하는 전처리 과정을 거친후 소금 및 첨가물을 혼합하여 냉장상태로 숙성시킨 후, 이렇게 배합 ·숙성된 육을 케이싱이나 성형틀에 채워 넣어 일정한 크기와 모양을 만든다. 이후 훈연 단계를 거치고, 훈연된 제품을 무균실에서 중량별 자동포장 및 수동포장한 후 유통되어지게 된다.First, remove foreign substances from pork, select raw materials and subsidiary ingredients, and then go through pre-treatment process to remove the parts that are not eaten, and then mix them with salt and additives to mature them in refrigerated state. Fill it in to make it a regular size and shape. After going through the fumigation step, the fumigation product will be distributed after automatic packing and manual packing by weight in a clean room.
한편, 본 발명의 가공식품의 제조 방법은 다음과 같다.On the other hand, the manufacturing method of the processed food of this invention is as follows.
본 발명의 유황오리 및 오리로 만든 소세지, 햄, 스팸에 의하면, 종래에 가정에서 손쉽게 먹을 수 없었던 유황오리 및 오리 고기를 용이하게 취식할 수 있게하고, 종래 돼지고기를 원료로 한 소세지류에 비하여 지방함량이 낮으며, 단백질 함량이 높아, 영양적으로도 매우 우수한 가공 식품을 제공한다.According to the sausage, ham, and spam made of sulfur ducks and ducks of the present invention, it is possible to easily eat sulfur ducks and duck meat, which have not been easily eaten at home in the past, and compared to sausages made from pork meat. It is low in fat and high in protein, providing a nutritious processed food.
Claims (5)
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| KR1020010054800A KR20010099158A (en) | 2001-09-06 | 2001-09-06 | Processed foodstuffs made from duck and sulfur duck and manufacturing process thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020003347A (en) * | 2001-12-20 | 2002-01-12 | 강동수 | Processing of sausage using duck mechanically deboned meat |
| KR100821624B1 (en) * | 2007-08-21 | 2008-04-14 | 주식회사 매일건강 | Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof |
| KR20160071259A (en) | 2014-12-11 | 2016-06-21 | (주)세영푸드 | Smoking of duck meat with Rubus coreanus and that of manufacturing method |
-
2001
- 2001-09-06 KR KR1020010054800A patent/KR20010099158A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020003347A (en) * | 2001-12-20 | 2002-01-12 | 강동수 | Processing of sausage using duck mechanically deboned meat |
| KR100821624B1 (en) * | 2007-08-21 | 2008-04-14 | 주식회사 매일건강 | Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof |
| KR20160071259A (en) | 2014-12-11 | 2016-06-21 | (주)세영푸드 | Smoking of duck meat with Rubus coreanus and that of manufacturing method |
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