KR20030041527A - a - Google Patents

Abstract

PURPOSE: Provided is a method of preparing roast duck meat using herbs and vegetables. The roast duck meat has increased pharmaceutical efficacies, is prevented from microbial infection, and consequently increases human health. CONSTITUTION: In a method of preparing roast duck meat using herbs and vegetables, the meat is deboned and sliced, and 300g of the meat slices are marinated with a seasoning sauce containing 15g of a leek, 5g of sugar syrup, 5g of sugar, 10g of garlic, 15g of a potato, 10g of salt, 10g of Chinese quince, 5g of stone leek, 15g of Crataegus pinnatifida Bunge, 2.5g of Miwon(an artificial seasoning), 10g of a thick soy sauce, 10g of a carrot, 15g of a radish juice, 10g of a dried hardy orange, 10g of dried Fraxinus rhynchophylla Hance, 15g of Perilla frutescens var. acuta kudo, 2.5g of pepper, 10g of Dasida(an artificial seasoning), 10g of a wild plant, 5g of ginger juice, and 10g of Chinese matrimony vine. The marinated duck meat is vacuum-packaged by 500g.

Description

Method of making duck herbal bulgogi {a}

The present invention relates to a method for producing herbal bulgogi using duck meat, and more particularly, to a method for manufacturing a duck bulgogi which is stored in a packaging container by mixing various herbal ingredients after cutting the duck meat to a certain size.

In general, Bulgogi is one of the unique meat cooking methods in Korea, and this method cannot be found in other countries, and this method uses fresh and frozen meat as raw materials, and thinly cuts the meat, soy sauce, sesame oil, and garlic. , Ginger, onions, sugars, spices, etc. are added well mixed and aged for a certain period of time to be heated and edible, in addition to seasonings, alcohol, sesame, etc. may be added.

When the meat is aged in this way, the meat becomes soft during fermentation, the meat structure is softened by the oils and fats added, and various seasonings are evenly soaked in the meat to add flavor and aroma. You'll get plenty of nutrients, so you'll have a lot of additives.

In addition, spices such as garlic added to suppress the odor peculiar to various meats, and the added liquor removes bad odors, and traditionally, it is manufactured directly when using bulgogi at home. Bulgogi is manufactured, packaged, refrigerated and frozen.

Packaging is usually carried out by vacuum packaging and container packaging.In general, when meat is processed and stored at room temperature or higher, quality deterioration due to decay due to the growth of microorganisms, degeneration of proteins, lipids, etc. is obvious. Additives, especially those in the liquid phase, which are added at the same time should be kept at low temperature.

The method of manufacturing Bulgogi is the traditional method of Korea's original method, separating bone and meat and cutting it to a certain size, or in the case of ribs, cutting it with bones and preparing it by thinly treating the meat part and softening the meat or seasoning. To make it easier to penetrate, the meat is sliced with a knife and seasoned meat is added to the prepared meat.

Seasonings are added in suitable proportions. The preparation of meat and mixing of seasonings is carried out at low temperature and sanitary conditions below 10 ℃, and the liquid phase of the additives is stored at low temperature so that the seasonings can penetrate the meat evenly. After sufficient mixing, the mixture is allowed to stand at low temperature for a sufficient time to sufficiently infiltrate the seasoning into the meat.

At this time, the phenomenon occurring in the meat is not only softening the meat by the infiltration of meat and oil or fat of the seasoning, but also the meat is softened due to the decomposition of the protein and other components by enzymes and minerals in the meat, and the taste component is increased, In addition, the content of the ingredients to increase the taste and aroma improves, nutritionally, due to the decomposition of the components is a aging effect that is easy to absorb digestion occurs.

Bulgogi prepared in this way is likely to be spoiled by the contamination of microorganisms and the growth of food poisoning bacteria, and seasoned meat is not heated, so it is easy to be contaminated with microorganisms, and microorganisms are contained in meat, Those contained in spices, when mixed with meat and spices, may be derived from tools and handlers or contaminated during storage.

Therefore, long-term distribution of seasoned cast iron may cause decay and food poisoning due to the growth of microorganisms, and meat and seasonings may cause defects such as discoloration and palatability due to the contained ingredients.

In addition, in recent years, bulgogi that has excellent storage properties, can be easily cooked, and greatly helps health is not provided.

The present invention to compensate for the disadvantages of conventional bulgogi, improve the efficacy of the duck itself, and to provide a herbal bulgogi containing a variety of herbal ingredients.

The present invention is a process for cutting the raw meat of duck meat formed only from the bone meat removed bone,

Leek 15g, starch syrup 5g, sugar 5g, garlic 10g, potato 15g, salt 10g, neck and 10g, leek 5g, hawthorn 15g, miwon 2.5g, soy sauce 10g, carrot 10g, juiceless 15g, crust 10g, 10g dermis, 15g leaflet, 2.5g pepper, 10g red pepper, 10g, four ginseng 10g, 5g ginger juice, 10g wolfberry,

500 g of herbal bulgogi mixed with the seasoning and the raw meat is packed in a packaging container in a vacuum state.

The present invention is mixed with duck meat using various herbal medicines, such as ginseng, wolfberry, japonica, throat, dermis, crust, etc., which can be easily obtained in Korea. , Jinhae (sputum sputum), Saengjin (serum production, general sap of the whole body), Lung condition (dry cough caused by the lungs drying) Fever leprosy (symptoms after the fever injuries dry out and weak), Helps in the treatment of thirst.

Gujija is a consonant bosin (repletion of kidney fluid), Ikjeong nomin (adds energy and brightens eyes), anti-fatty liver (lowering fatty liver), Yosulsanyeon (waist, knee pain and pain), Du Hoon-mok (head Dizziness and dizziness in eyes), tinnitus (sounds from ears), and fatty liver.

Pleurotus erythematosus is cleared (relieves the chill of the outside wind, and the food acts as a lobule of the lobule to help digestion when eating meat), hwahwagi (communicates the stomach to help the stomach work), and thoracic spear (chest and stomach) It's hard to digest like a cold, and it's used for symptoms of stuffiness, nausea and vomiting.)

Sansa helps digestive organs (help digestion and strengthen stomach), pagi mountain fish (penetrates blood), and in one shot, carnivores (eat meat), diarrhea, dysmenorrhea, dysmenorrhea, It is applied to the treatment of hyperlipidemia.

In addition, modern people eat high meat, arteriosclerosis, high blood pressure and many adult diseases, so ingestion is not only a good medicine, but also good taste and shape can be used for children's snacks and add to the taste of food.

The neck and the upper part of the epidermis (relaxing the liver and helping the stomach) and eczema pain (relieves moisture by eliminating the pain) are caused by customary muscle pains (caused by bones and pains, which are often caused by frequent water contact) Helps with the treatment of seizures, vomiting, and enteritis.

The dermis is effective in the process of selfish dryness (runs well and strengthens the spleen), moisturizing phlegm (drying moisture and cutting phlegm), which helps in thorax swelling, anorexia, indigestion, and seawater diarrhea.

Perception is helpful in the treatment of chest pain, indigestion, gastrointestinal tract, and breakdown due to the action of the organs (through the air and penetrate the blockage), and news hwadam (digestion of food and decontamination).

Hereinafter, the present invention will be described in detail according to the process as follows.

Step 1: Raw Material Processing

The duck or frozen duck meat from which the hair and intestine are removed is cut to have a thickness of 2 to 10 mm and a length of 2 to 10 cm, and the frozen Ogi meat is thawed.

The raw meat of duck is preferably only used boneless meat.

2nd step: seasoning and mixing process

Various seasonings are mixed in the cut and thawed raw meat at the ratio as shown in Table 1, and then left for 5 to 30 minutes to spice the raw meat.

Table 1 Mixing ratio of raw meat and seasoning

material g material g material g Sum duck meat 300 Green onion 5 Gin blood 10 315 chives 15 chili powder 15 Sleep lobe 15 45 corn syrup 5 Mi Won 2.5 pepper 2.5 10 Sugar 5 Soy sauce 10 Again 10 25 garlic 10 carrot 10 Samsam (Deokdeok) 10 30 potato 15 Radish juice 15 Ginger juice 5 35 Salt 10 tardy 10 Goji 10 30 Neck and 10 10 Sum 370 67.5 62.5 500 g

The leek is cut to the size of 3 ~ 5cm, garlic is crushed, potatoes are cut to the size of 1 × 1 × 4, the juice and the neck is cut to the size of 3-5 cm, hawthorn As it is, it is desirable to tear off samsam.

3rd process: packaging process

Seasoned raw meat is packaged under vacuum at 500g and sterilized.

The present invention is to produce a vegetable bulgogi in the second step to vary the mixing ratio of the raw meat and seasoning in Table 2 as follows.

Table 2 Mixing ratio of raw meat and seasoning

material g material g material g Sum duck meat 300 Green onion 10 Mina Lee 10 320 chives 10 chili powder 20 Kochujang 15 45 corn syrup 15 Mi Won 2.5 pepper 2.5 20 Sugar 10 Soy sauce 10 Again 5 25 garlic 15 carrot 10 onion 25 50 potato 15 Radish juice 15 Ginger juice 5 35 Salt 5 5 Sum 370 67.5 62.5 500 g

Herbal bulgogi manufacturing method of the present invention, in the manufacture of bulgogi using duck meat can provide a herbal bulgogi and vegetable bulgogi using a variety of herbal ingredients and vegetables.

Herbal bulgogi of the present invention will be able to maintain and promote the health of the people through various herbal materials.

Claims (1)

In the method of manufacturing bulgogi prepared by cutting duck meat to a certain size and adding and mixing a plurality of spices, A process of cutting raw duck meat formed only from boneless meat, Leek 15g, starch syrup 5g, sugar 5g, garlic 10g, potato 15g, salt 10g, neck and 10g, leek 5g, hawthorn 15g, miwon 2.5g, soy sauce 10g, carrot 10g, juiceless 15g, crust 10g, 10g dermis, 15g leaflet, 2.5g pepper, 10g red pepper, 10g, four ginseng 10g, 5g ginger juice, 10g wolfberry, Method for producing a duck Chinese herbal bulgogi, characterized in that the packaged by filling the packaging container in a vacuum state 500g herbal bulgogi mixed with the seasoning and raw meat.