KR20070024687A - The method of medicinal herbs scorched rice boiled duck - Google Patents

Abstract

Provided is a method for preparing a nurungji(scorched rice from the bottom of the pot) duck boiled with water which is natural friendly by using a herb medicine. The method comprises the steps of removing the internal organs and oil component of a raw duck, peeling the skin, and maturing it with the powder of Agastache rugosa, Mentha arvensis Linne var. and laurel tree leaves at a temperature of 1-3 deg.C for 5-12 hours; and dipping the matured one in water to firstly heat it for 20-30 min; taking off the duck, adding water, adding soaked glutinous rice, adding ginseng, gingko nut, garlic, hartshorn, pine nuts, jujube, etc. and adding a concentrated solution of herb medicine, and heating the mixture for 20-30 min, steaming thoroughly it, and heating it for 5-10 min.

Description

The method of medicinal herbs scorched rice boiled duck using herbal medicine

1 is a process diagram showing a raw duck ripening process according to the present invention

Figure 2 is a process diagram showing the herbal powder process according to the present invention

Figure 3 is a process diagram showing a herbal medicine concentrate manufacturing process according to the present invention

Figure 4 is a process diagram showing the Nurungji Duck Back Sook process using herbs according to the present invention.

The present invention relates to a method for manufacturing herbal Nurungji Baeksuk using herbal medicines. The present invention relates to a method for producing Baeksuk using herbs that are widely known around us.

The characteristics of the present invention is the herbal powder combines the first ripening process and the second herb concentrate to combine the taste and aroma, and used as herbal ingredients ginseng, green tea, jujube, ginkgo, raw rate, pine nuts and made an effective food.

Duck meat is an unsaturated food and is a protein food that is more digestible than other meat because it is light and oily.

That's why we've been used to our food culture, such as duck's duck soup, grilled duck mud, chilled duck, roasted duck sauce, and roasted duck.

To escape from the traditional duck dishes to make a more efficient and nutritious food Nurukji white soak with a concentrate using herbs.

First of all, the unique fishy and nutty smell of ducks are completely removed, and it is rich in nutrition by adding herbal concentrates.

It is aged three herbs and has been aged with spices such as baecho, late night, and laurel leaves.

Pharmacological action is widely known as antibacterial, bactericidal, antiseptic, anti-inflammatory, anti-fungal, antiparasitic.

I tried various methods of removing fishy and malodorous herbs using various herbs, but the most effective were pear herb, late night, and laurel leaf.

In addition, the meat was made lighter, and the aroma of the meat was improved as the herbal medicine acted as a fragrance.

Until now, there were no nurungji duck back soaking with herbs or cooking with primary, secondary, or tertiary.

The present invention was made to solve these problems, it was necessary to understand the efficacy of the herbal medicine was a problem of which of the various herbs can be easily purchased.

First of all, we carefully selected herbs suitable for the climate of our country, and because of this, we focused on the alternatives that could overcome the FTA of Korea-US FTA. Only insist on herbs.

In addition, the concentrate broth made from herbs by avoiding artificial seasonings and artificial spices was able to add an excellent taste and aroma.

It doesn't smell of Chinese medicine at all and can taste the delicious taste of deep and broth.

The characteristics of the present invention is the herbal powder was added to the first ripening process and the second herbal concentrate and added to the ginseng, green tea, jujube, ginkgo pine used as a herbal medicine to make an effective food.

It is a natural, health-oriented food that invented the process of manufacturing Oriental Nurungji Duck White Soup using herbal concentrate.

The present invention relates to a method of cooking Oriental Nurungji Duckback Sook using herbal medicines. In detail, the medicinal herb in one duck meat (1.5-1.8kg) is trimmed by removing the head, guts and grease by peeling the duck. Prepare, dry and pulverize to make powdered pear vinegar 10g, late night flavor 10g, laurel leaves 10g and sprinkle evenly on duck meat and matured at low temperature 1-3 degrees for 5-12 hours.

Ordinary raw herbs and dried herbs can be matured duck, but the fermentation and medicinal input is lower than powdered herbs.

The reason for the ripening of duck is to remove the smell of fish and fishy smell which are peculiar to duck, and to remove other unnecessary foreign substances.

Today's environmental pollutants are not only massively quantitatively qualitative, but they are also hugely diverse and diverse.

The former pollutants were mostly biochemically degradable in nature or those that caused bacterial disease.

Today it is deadly to humans and animals because it is not easily broken down in nature.

In addition, efforts have been made to improve the environment for breeding from environment-friendly livestock raising or breeding due to water pollution or feed pollution.

Despite these efforts, we tried to reduce the foods of animals raised unsafely, and have been known for their antibacterial, bactericidal, antiseptic, antiseptic, antifungal, and antiparasitic effects, such as pear herb, late night, and laurel leaf. It focused on making more nutritious food by aging.

The mature duck is immersed in 5 liters of bottled water and heated firstly for 20-30 minutes to remove the duck's own smell and unnecessary foreign matter, and toss the duck meat and discard the water.

Put 2-3 liters of water back into the duck, and then add 300g of glutinous rice, 100g of brown rice, soaked with 20g of boiled ginseng, 10g of ginseng, 40g of garlic, 20g of green beans, 10g of pine nuts, 40g of freshness, 20g of jujube and Chinese herbal medicine. 1 liter of concentrated extract (20g, 20g, 25g, Angelica 20g, Cheongung 20g, licorice 10g, ginger 30g, oak 30g, laurel leaf 10g, pear herb flavor 10g, late night flavor 10g) at 100-120 ° C for 10 hours Put it in the autoclave for 20-30 minutes and heat it for 10 minutes, then heat it again for 5-10 minutes with a tertiary heating.

The ingredients of the herbal concentrate may vary depending on their health, constitution, preferences, but based on the general public.

It is put in the dead pot which is made in this way. Instead of the white porridge of white porridge, the concentrate of the herb is added properly, and it is light brown. It can be enjoyed by everyone.

Herbal Nuungji According to the taste and diet of the individual who died, pine nuts, walnuts, and roasted sesame with garnish can be eaten.

Even if foreigners with a developed food culture are healthy, they like to find it and do not refuse herbal food.

It is about the manufacture of Oriental Nurukji Duck Back Sook which suits the taste of modern people.

In addition, herbal nurungji white soak with herbal medicine of the present invention is not limited to duck meat, it can be applied to all poultry such as chicken or pheasant dishes.

It is a general view that the Korea-US FTA will be the biggest hit in the agricultural sector. Will we hand over agriculture?

Will price competitiveness be achieved when the agricultural market opens?

Can this be an alternative to technological advancement or quality improvement in the current state of crisis?

Many would argue that globalizing or internationalizing Korean food could be an alternative to wisely overcoming the Korea-US free agreement.

In order for our food to be commercialized, we need to know what kind of food is suitable for the tastes and tastes of foreigners.

Therefore, it was invented in the hope that oriental medicine Nurungji Baeksuk using herbal medicine is expected to be food suitable for the age of internationalization.

Pearweed incense (排 草香) is also known as the leaf, intermediary grass, grass.

It is 40-100cm in height and grows in all areas of Korea, and is also grown for ornamental purposes.

The mature one is used as a medicine for digestion, health, pain, vomiting, cold, etc., and it has a strong fragrance in the outpost, so it can be dried and drinked as tea.

It uses raw leaves for cooking and can be used to remove fishy fishy smells or to remove odors when cooking meat.

Outpost is also used as a herbal medicine. Young shoots and leaves collected from May to August should be raw or boiled and eaten.

In addition, tonic, appetite, oxidation and sterilization is excellent.

It can be used for dyes.

Finely chopped stems and leaves boiled for 20 minutes to extract the salt solution.

The reaction to mordant was good, resulting in a deep and deep color.

Late night incense (夜 息 香) is also known as Indancho (仁 丹 草), peppermint (薄荷), Bunhachae.

It is distributed throughout Korea and grows well in wetlands.

Nighttime incense is a plant that has been used for edible and medicinal purposes for a long time.

Money mints, which are often used in prescriptions of children, are named after their leaves resembling round coins.

This medicine has a peculiar smell and it feels cool and hot when put in the mouth.

Efficacy is used for fever, headache, sweating symptoms caused by external cold, eye irritation, and sore throat. Tonsillitis It is used for early skin itching, liver disease, abdominal pain, diarrhea and vomiting.

As a pharmacological action, antipyretic, anti-inflammatory, dry stomach, biliary secretion and gastrointestinal smooth muscle suppression, mucous secretion of the respiratory tract, central nervous excitability, uterine contraction have been reported.

The components contain 0.8-1% of essential oils on fresh leaves, and 1.3-2% of dry foliage. The main ingredient in milk is about 77-78% of menthol, followed by 8-12% of menthone, followed by acetic acid menthol, camphene, limonene, isomenthone, pinine, menthenone, resin And small amounts of tannin, rosmarinic acid.

Take 2.4-6g (not to be long) or take pills or powder. <Appearance> squeezed with juice or decoction (腋).

Laurel leaves were considered to be a panacea in Roman times, and when a patient was found, the laurel leaves were esteemed so as to hang the laurel branches at the door of the house.

In particular, the sweet fragrance is said to clear the air, and also has the effect of preventing infectious diseases.

The laurel leaves are 50% of the main ingredient Cineol as a laurel leaf of the herbal medicine.

Other components are known as monoterpenes such as eugenol, geraniol, pinene and terpinine, as well as sesquiterpenes compounds.

In addition, it contains several essential oils and is used as a fragrant dry stomach medicine (도포 香 性 健胃 藥) or coating agent (塗布 藥). In addition, 2-3g dried leaves in 1/3 servings with 300CC of water, which is said to have an analgesic effect, such as neuralgia, lumachis.

It is also used as a spice in fragrance ingredients, sauce flavors, and meat dishes.

Nowadays it is widely used as a medicine for baths, insomnia or as a pot-pourri.

Raw leaves have a bit bitter taste, but dried leaves have a sweet and strong aroma and are used as spices in cooking.

It not only promotes appetite, but also adds flavor and is excellent in antiseptic, so it is used as a fragrance for sauces, sausages, pickles and soups, and is used for cooking meat, fish and shellfish.

It is also a natural insect repellent, so if you put 2-3 laurel leaves in rice poison, you won't get bugs.

It grows in Gyeongnam, Jeonnam, and Jeju Island in Korea, and it is grown a lot these days.

Therefore, the present invention is a herbal nurungji Baeksuk using the herbal medicine developed so that the effect of each ingredient is increased by adding various pharmacological action and health ingredients to oriental herbal Nurukjiksuksuk as the herbal ingredients.

According to the oriental medicine Nurungji Baeksuk using herbal medicine according to the present invention as described above, it is a food that is made safer and more natural-friendly and health-oriented foods that may be unsafe foods that may be due to natural environmental pollution.

In order for the globalization of food and our food to be global, we need to know what kind of food is suitable for foreigners' tastes and tastes.

In addition, the present invention was developed as part of an increase in income in the other direction in consideration of the reality of the Korean farming village where FTA was met.

Therefore, only domestic herbs are carefully selected and added to this food. Because they are low-protein and low-stimulating foods, they are suitable for the age of internationalization, regardless of East and Westerners. Duck meat has helped prevent adult diseases and adolescents' growth. Provide a variety of food.

As mentioned above, the Oriental Nurungji Duckbacksook according to the present invention is to remove the head, guts and grease by peeling the duck, peeling the skin, trimming the raw herbs to trim the raw herbs to dry powder to make evenly to the duck Sprinkle and mature, and then immerse the bottled water and heat it first to remove the duck's unique smell and unnecessary debris to dry the duck meat, discard the water, put 2 liters of bottled water back into the duck, add glutinous rice, and rejuvenate ingredients and herbal medicine 1 liter of concentrated liquid is added, and the second heating is carried out in a pressure cooker, followed by steaming and heating again for at least three times. Light brown porridge is suitable for various consumer's tastes, creating new demand. have.

The present invention is invented while hoping to open the food culture of Oriental Nurungji Baeksuk using herbal medicine, characterized in that it is matured in a herbal powder rather than conventional methods.

Claims (1)

(a) Fresh ducks are slaughtered to remove heads, guts and grease, and skins are peeled and cleaned. . Sprinkle 10g of laurel leaves evenly and ripen for 5-12 hours at low temperature 1-3 degrees. (b) The mature duck is immersed in 5 liters of bottled water and heated first for 20-30 minutes to remove duck's own smell and unnecessary foreign matter. The duck is dried and the water is discarded. (c) Put 2-3 liters of bottled water back into the duck, and add 300g of glutinous rice, 100g of brown rice, soaked with 20g of ginseng, 10g of ginseng, 40g of garlic, 20g of green tea, 10g of pine, 40g of freshness, 20g of jujube and Chinese herbal medicine. Processed concentrated extract (20g, 20g, Astragalus 25g, Angelica 20g, Cheongung 20g, Licorice 10g, Ginger 30g, Umbrella 30g, Laurel leaf 10g, Pearweed 10g, Night snack 10g) was heated and extracted at 100-120 ℃ for 10 hours. Add 1 liter of concentrate, heat for 20-30 minutes in an autoclave, steam for 10 minutes and heat again for 5-10 minutes with tertiary heating. (d) A sufficient amount of broth is put in the white meat of duck from the pot so that it can be tasted like meat. (e) Nulongji Dead Herb Concentrate contains a large amount of light brown, which is light brown with a light and delicious taste.

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