KR20080058673A - Duck-smoke-drying have ginseng steamed red ingredient and manufacturing method - Google Patents

Abstract

Smoked duck containing red ginseng ingredients and its preparation method are provided to remove the peculiar smell of duck and obtain tenderized duck by using oak and red ginseng. Smoked duck containing red ginseng ingredients is made by the steps of: (i) preparing raw duck; (ii) allowing a curing solution containing red ginseng ingredients to permeate into the raw duck, and aging it; and (iii) roasting the aged duck by using oak. The raw duck in the step (i) has a living body weight of 2.8~3.2kg. In the step (ii), the raw duck is cured by putting the curing solution and the raw duck in a massage tumbler, and stirring at 13~15rpm for 60~160min. The step (iii) comprises directly heating the aged duck by using oak sawdust at 200~240°C for 30~60min, or heating the aged duck with steam of 90~110°C for 180~240min; and smoking for 15~25min.

Description

Duck smoked red ginseng and its manufacturing method {Duck-smoke-drying have ginseng steamed red ingredient and manufacturing method}

The present invention relates to a duck smoked containing red ginseng components and a method for manufacturing the same, and more particularly, to include red ginseng components in ducks using a massage tumbler in which a salt solution containing red ginseng components is added, and heated using oak. And it relates to a smoked duck containing red ginseng component to smoke the oak fragrance and a method for producing the same.

Duck meat is a good source of iron, phosphorus and vitamin B compared to other meats, and has a high nutritional value due to the higher content of unsaturated fatty acids than beef and pork.

In addition, it is known as a good food for recovery patients or elderly people with low physical activity due to the low calorie value, while other meats are mostly acidic, while duck meat is alkaline for the human body. It is known to help reduce paralysis, hypertension, atherosclerosis, osteoporosis, diabetes, neuralgia, and cancer cell development.

Compared to chicken, duck meat has a shorter period of time recognized by consumers, but its demand is increasing due to its taste and quality. For this reason, 'Smoked Duck Sundae and its manufacturing method', as disclosed in Korean Patent No. 0240820, domestic patent 'Method for preparing healthy food with duck as the main ingredient' as presented in Korean Patent No. 0369536, 'Method for preparing and preparing the tangerine cooking sugar solution and its liquid solution' as presented in Korean Patent No. 0432676, and 'Processing of sulfur duck for roasting ocher clay soil' as presented in Korean Patent No. 00473344. Method of cooking using a lot of ducks, such as 'method' has been developed in various ways, and is still being developed.

The present invention is intended to contain the red ginseng component in the good components of the duck, and to eliminate the peculiar smell of duck by absorbing the oak aroma in the duck,

To prepare a duck raw meat to achieve the above object (S10) and; Penetration / ripening step (S20) of penetrating and aging the salt solution containing the red ginseng component in the duck prepared in the preparation step (S10); The immersion / aging step (S20) to provide a method of preparing a duck smoke containing red ginseng component comprising the step (S30) baking using oak so that the duck aged in oak fragrance.

Hereinafter, the present invention will be described in detail.

The salt solution used in the present invention is cooled by cutting off the bottled water, and then added with red ginseng extract, and the salt solution and flavor components (salt, honey, white sugar, ginger, green onion, garlic, etc.) are stirred to make the salt solution.

The red ginseng extract uses red ginseng powder, red ginseng flavor, and the like, and the salt supporting material contains natural pigments such as nitrite, phosphate, and cochinyl.

As a more specific example, see Table 1 below, which shows the components of the salt solution.

[Table 1] Components of Dye Solution

ingredient Content (wt%) Detail (wt%) Remarks L-glutamic acid 0.8 Condiment Sodium erythorbate 3.6 Antioxidant Salt 5.6 Tablet salt    Regal Brain Mix    30.0 Salt 23.80 Sodium metaphosphate 3.25 Sodium pyrophosphate 1.80 Sodium nitrite 1.46 Sodium carbonate 1.00 Sodium nitrate 0.13 Maltomextrin 22.86 Sodium polyphosphate 45.70   Red Ginseng Sauce   60.0 Red ginseng extract 25.0 Red ginseng powder 25.0 Red ginseng flavor 1.00 Purified water 34.25 Honey 6.75 Brewed soy sauce 8.0

1. Preparation step of raw meat (S10)

Duck raw meat is washed with clean water using duck whose body weight (raw weight) is 2.8-3.2kg.

The overweight refers to the weight of the duck, hair, neck, feet, internal organs removed.

2. Immersion / Maturation Stage (S20)

Prepare the raw duck meat into the massage tumbler containing the salt solution prepared as shown in [Table 1], while rotating the massage tumbler at 13 to 15 rpm for 60 to 160 minutes, containing red ginseng extract and additives by physical method. The dye solution penetrates into the raw meat and is aged.

When the duck raw material meat is rotated at 13-15 rpm for 60 to 160 minutes in the massage tumbler, the dyeing state of the duck raw material meat is soaked up to the center of the meat, and the meat quality becomes more soft.

3.Burning step (S30)

In the kiln at 200-240 ℃ using oak or oak sawdust, direct heating is carried out for 30 to 60 minutes, and smoking is carried out with oak smoke for 15 to 25 minutes.

Alternatively, the steam is heated for 180 to 240 minutes with steam at 90 to 110 ° C., and smoked for 15 to 25 minutes with smoke using oak or oak sawdust to coat the oak aroma and color.

Looking at the efficacy of the red ginseng used in the present invention.

Ginsenoside, which is the main pharmacological action of ginseng in the process of ripening 72 hours of ginseng, which has been certified for quality, is aged for 72 hours with the Bio Red Ginseng System, a special manufacturing processing technology. It refers to neutralized pink red ginseng that is well digested and absorbed when taken by taking more than 10 new ingredients such as enhancer, anti-aging ingredient, anti-cancer, anti-diabetic ingredient and liver detoxification ingredient through the production or manufacturing process.

The difference between red ginseng and ginseng is that, during the manufacturing process, a new special ingredient is formed that is beneficial to the human body, and the content of the beneficial ingredient to the human body is higher than that of ginseng, and the pharmacological action is excellent. In addition, red ginseng is a neutralized ingredient, when taken with ginseng, has no side effects on fever and digestion is good.

The efficacy of red ginseng revealed by modern medicine has various effects such as hypertension, diabetes prevention, anticancer activity, anti-aging, fatigue recovery, endurance, brain activity and brain cell growth, women's menopausal disorder and osteoporosis prevention. Turned out.

Hereinafter, an embodiment of the present invention will be described.

The maturation and dyeing of duck meats were measured according to the number of revolutions in the massage tumbler.

The duck raw material meat was selected from only ducks with a bio weight of 2.8-3.2 kg.

Experiment 1 Observation on the Year and Dyeing State of Duck Meat

Vacuum tumbler containing the salt solution presented above (massage tumbler: make a spiral chuck in the rotating cylinder while maintaining the state of vacuum, the raw material rides in one direction while rotating the chuck to raise the diameter of the cylinder In the device of the massage method using the falling drop), the duck raw meat was immersed in 10 minutes while rotating at 14 rpm.

TABLE 2

time Rpm The state of flesh Meaty state 10 minutes 14 Chewy Not 20 minutes 14 Chewy Not 30 minutes 14 Chewy Not 40 minutes 14 Chewy Not 50 minutes 14 Chewy Not 60 minutes 14 Slightly soft Not 70 minutes 14 Tenderness Slightly dyed 80 minutes 14 Puck Slightly dyed 90 minutes 14 Puck Centrally dyed 100 minutes 14 Puck Centrally dyed 110 minutes 14 Puck Centrally dyed 120 minutes 14 Puck Centrally dyed

[Experiment 2] Observation of Year and Dyeing State of Duck Raw Meat

In the same manner as in Experiment 1, the flue state and dyeing state of the duck raw meat immersed in 10 minutes while rotating the rotation speed of the vacuum tumbler to 13rpm was observed.

TABLE 3

time Rpm The year of flesh Meaty state 10 minutes 13 Chewy Not 20 minutes 13 Chewy Not 30 minutes 13 Chewy Not 40 minutes 13 Chewy Not 50 minutes 13 Chewy Not 60 minutes 13 Chewy Not 70 minutes 13 Chewy Not 80 minutes 13 Slight Slightly dyed 90 minutes 13 Slight Slightly dyed 100 minutes 13 Slight Slightly dyed 110 minutes 13 Tenderness Centrally dyed 120 minutes 13 Tenderness Centrally dyed 130 minutes 13 Tenderness Centrally dyed 140 minutes 13 Tenderness Centrally dyed 150 minutes 13 Tenderness Centrally dyed 160 minutes 13 Tenderness Centrally dyed 170 minutes 13 Puck Centrally dyed 180 minutes 13 Puck Centrally dyed 190 minutes 13 Puck Centrally dyed 200 minutes 13 Puck Centrally dyed

Experimental results were obtained as shown in [Table 2] and [Table 3], and the results showed that Experiment 2 was the most appropriate.

In general, increasing the time and rotation speed of the massage tumbler (vacuum tumbler) will be a good maturation and salty, but it was difficult to maintain the maturation and salting.

Some of the raw duck meat, which has been immersed or matured, is directly heated for 40 minutes in a kiln at 220-230 ° C. using oak or oak sawdust, and smoked for 15-25 minutes with oak smoke.

Some of the other soaked / matured duck meats were steam heated for 200 minutes with steam at 100 ° C. and smoked for 20 minutes with oak or oak sawdust to give oak flavor and color.

According to the results of the above experiment, in the massage tumbler, the salt solution containing red ginseng was infiltrated by the physical method through immersion, and the flesh tissue was separated by the physical impact, and the moisture was penetrated into the meat, resulting in better meat quality Duck meat, which has physically penetrated into the meat during heating, maintains its softness, and red ginseng extract, red ginseng powder, red ginseng flavor, garlic, onion, and ginger make it feel soft.

As described above, the present invention, unlike the conventional immersion method using the dye solution, by using a vacuum tumbler, after the vacuum using a drop of the raw material through the rotation of the massage method by using a drop of raw material has an excellent effect compared to the conventional immersion method. It can be obtained, and there is an advantage that the whole meat can be salted.

EXAMPLE

2.7 ~ 3kg of ducks are selected on a bio weight basis and washed thoroughly with washing water, and placed in a massage tumbler containing the prepared salt solution, and rotated at 13 rpm for 140 minutes while spinning red ginseng solution and physical method through immersion. The salt solution containing the additive was aged while penetrating into the raw meat.

Duck infiltrated with salt solution was fired by direct heating in a kiln at 220-230 ° C. for 40 minutes using oak sawdust, and smoked for 15 minutes in oak smoke to prepare a duck smoked ingredient containing red ginseng.

Sensory evaluation of the duck smoked and red smoked product containing the red ginseng component prepared in the above Example, the results are as shown in [Table 4] below, the duck smoked containing the red ginseng component prepared in Example [Table 5] As shown in the test report, it can be seen that the representative component of red ginseng is survey porin.

TABLE 4

division Existing Smoked Products Red ginseng smoked product Exterior Dark Light Brown Dark Light Brown (Slightly Pink) Odor (Smelly) Detected in duck joint Does not occur Taste (fishy, meaty smell) Articulated in palate during chewing Red ginseng flavor detected zest Meat-specific fishy smell in back end taste No meat smell and red ginseng flavor Organization Soft and soft Soft and soft

TABLE 5

As described above, the duck meat contains ingredients such as irradiated saponin, which is a representative component of red ginseng, to enhance its utility as a functional food, and to remove meat odors (smell of peculiar smell of duck) using red ginseng and oak, and smooth the meat. Therefore, it was possible to provide duck smoked ingredients containing red ginseng components to suit the taste of consumers.

Claims (7)

And preparing the duck raw meat (S10) and; Penetration / ripening step (S20) of penetrating and aging the salt solution containing the red ginseng component in the duck prepared in the preparation step (S10); Method of producing a duck smoked red ginseng component comprising the step (S30) of using the oak so that the oak fragrance may be contained in the duck aged in the penetration / ripening step (S20). The method of claim 1, Duck raw meat prepared in the preparation step (S10) is a method of producing duck smoked red ginseng components, characterized in that the biomass basis of 2.8 ~ 3.2 kg. The method of claim 1, In the immersion / maturation step (S20), a red ginseng-containing salt solution and a duck are placed in a massage tumbler, and a method for preparing duck smoke containing red ginseng components is characterized by rotating at 13 to 15 rpm for 60 to 160 minutes. . The method according to claim 1 or 3, The salt solution is a red ginseng component, characterized in that the red ginseng flavor sauce 60 wt%, regal brine mix 30 wt%, salt 5.3wt%, sodium erythorbate 3.0wt%, el-glutamic acid 0.7wt% Method of manufacturing duck smoked containing. The method of claim 1, The baking step (S30), using the oak sawdust for direct heating for 30 to 60 minutes at 200 ~ 240 ℃, the production of duck smoke containing red ginseng components, characterized in that smoked for 15 to 25 minutes with oak smoke Way. The method of claim 1, The baking step (S30), the steam is heated for 90 to 240 minutes with steam at 90 ~ 110 ℃, smoked for 15 to 25 minutes with oak smoke to contain the red ginseng component, characterized in that the color of the oak Method of preparing duck smoked fish. A duck smoked red ginseng component, which is prepared by the method of any one of claims 1 to 5.