KR20090014483A - Manufacturing method for smoked slice using duck - Google Patents

Abstract

A method for preparing the smoked slice by using a duck is provided to improve the utility of a duck as the favorite food. A method for preparing the smoked slice by using a duck comprises the steps of (S10) removing the neck, legs, feathers, internal organs and bones of the duck meat; (S20) rotating the duck meat in a tumbler rotating by 16 per a minute for 16 hours to coat the surface of the duck meat with a sticky material; (S30) compressing it with a maximum pressure of 1 tom by using an air cylinder in a compression frame; (S40) heating it at 85°C for 120 min; (S50) smoking it 60°C for 20 min; and (S60) slicing the smoked and vacuum packaging the sliced one.

Description

Manufacturing method for smoked slice using duck

The present invention relates to a smoked slice manufacturing method using a duck, more specifically, the raw material is rotated in a tumbler so that the outer surface is coated with a sticky gradual material, pressed by a pressure of 1ton in the pressing frame by physical force The present invention relates to a method for preparing smoked slices using ducks, which binds duck meat, heats it, cures proteins, and then slices the duck.

Duck meat is a good source of iron, phosphorus, and vitamin B compared to other meats, and its nutritional value is high due to the high content of unsaturated fats compared to beef and pork. It is good for elderly people with low activity. In other words, while most of the other meats are acidic foods, duck meat is weakly alkaline for the human body, and it is very strong in sodium, calcium, lecidin and serenium, which reduces cholesterol in blood vessels, which helps prevent stroke, arteriosclerosis, and high blood pressure. It also helps to suppress osteoporosis, diabetes, neuralgia, and cancer cell development.

In addition, unlike other livestock, ducks are easy to breed with fertilized poultry, which grows around 90% of sexual lodging at 7 to 8 weeks of age, unless the diet is limited. As a water fowl, it has been used mainly for medicinal purposes, but recently, it is known to have an excellent effect on diseases of the circulatory system such as increased number of animals, antidote function, hypertension, and arteriosclerosis. When radiating to rice fields, rice consumption does not require pesticides, adding to the image of organic farming and eco-friendly farming, and the consumption of duck meat is close to 15% of the total consumption of chicken. Therefore, industrial interest in duck meat is increasing. It is true.

However, compared to chickens cooked in various ways, ducks have not been developed in various ways. In other words, while ducks are recognized by consumers for a short period of time, demand is rapidly increasing due to their taste and quality. Mostly, the breast meat is packaged separately and commercialized as frozen products. It is packaged for roasting like pork, or cooked in white soak or hot water like chicken, and eaten as a tonic food.

In order to solve the above problems, in the present invention, the duck's neck and legs are cut off, and the hair, guts, and bones are removed, and the raw meat is rotated in a tumbler and coated with a sticky gradual material on the outer surface. Compress the raw duck meat by physical force by pressing, and heat and smoke the compressed duck raw material to a certain temperature to cure the protein, and then slice it to vacuum the packaging so that customers can easily provide the duck meat. The purpose is to provide a smoked slice manufacturing method using a duck.

As a manufacturing method for achieving the objective,

A raw meat preparation step of cutting the neck and leg of the duck raw material meat and removing the hair, the intestine, and the bone as the raw meat range; Processing the duck raw material meat by rotating it for 16 hours in a cylindrical tumbler rotated at 16 rotations per minute to apply the outer surface of the raw material meat with a gradual material; Pressing the duck raw material coated with the gradual material into a pressing frame and then applying a pressure at a maximum pressure of 1 ton with an air cylinder in the pressing machine; A heating step of heating the compressed raw duck meat at a temperature of 85 ° C. for 120 minutes in a heater; A smoking step of smoking the heated duck meat at a temperature of 60 ° C. in a smoker for 20 minutes; It comprises a packaging step of vacuum packing by performing a slice operation of the smoked duck raw material to a certain size.

As another feature of the present invention, the tumbler of the processing step is equipped with a motor at both ends to control the left and right rotation direction and the rotation time, there are two to four wings are formed in a straight structure or an angular structure or a spiral structure therein Thus, the raw material meat is massaged by the rotation of the tumbler, and the upper portion of the tumbler may be provided with a protruding valve to remove the air therein.

As another feature of the present invention, the gradual material in the processing step is applied as a gradual material in which the outer surface of the raw meat is emulsified by emulsifying meat protein actin (Actin) and myosin (collocene) and fat in the duck meat muscle. .

As another feature of the present invention, the crimping frame of the crimping step is made of a stainless steel material having a width of 1000 cm, a length of 10 cm, a height of 9 cm is opened, the pressing frame body is formed at intervals of 10 mm, and Consists of a pressing plate made of stainless steel on the upper part of the crimping frame body, and presses the crimping plate in the compactor to press the raw material meat inside the crimping frame body.

As another feature of the present invention, the heating step puts the raw meat coated with a gradual material whose surface is sticky by a tumbler into a pressing frame, pressurized to make binding easier, and then heats to cure the protein.

As described above, the present invention is rotated in a tumbler with duck as raw meat, coated with a sticky gradual material, then pressed by physical force, and then sliced by heating and smoked duck meat vacuum-packed by consumers By making them easily accessible, there is an effect of increasing the utility as a favorite food.

1 is a flow chart showing the procedure of the smoked slice manufacturing method using a duck according to the present invention.

Hereinafter, the manufacturing method will be described with reference to the drawings.

1 is a flow chart showing the sequence of the smoked slice manufacturing method using the duck of the present invention, duck raw material preparation step (S10) and processing step of applying with a gradual material (S20), pressing step (S30), heating step (S40) ), The smoking step (S50) and the packaging step (S60).

First, cut off the neck and legs of the raw duck meat, and remove the hair, guts and bones as a range of raw meat, the raw meat is 1cm in width, 5cm in length to 30cm in length, 45 in length. Prepare the raw duck meat to the size of cm (step S10).

The raw duck meat prepared as described above is rotated for 16 hours in a cylindrical tumbler rotated at 16 revolutions per minute to apply the outer surface of the raw meat as a gradual material. Myosin (Myosin), collagen and fats are emulsified and the outer surface of the raw meat is applied as a sticky gradual material (step S20).

The generation of gradual material according to the time course of the duck raw material meat according to the rotation in the tumbler is shown in Table 1 below.

-Incremental status of duck raw meat over time in tumbler Rotation time Duck status Characteristic 1 hours No incremental material none 2 hours No incremental material none 3 hours No incremental material none 4 hours No incremental material none 5 hours No incremental material none 6 hours No incremental material none 7 hours No incremental material none 8 hours No incremental material none 9 hours Small amount of gradual substance 1% of duck meat 10 hours Small amount of gradual water bill 3% of duck meat 11 hours Incremental substance generation 5% less meat and less meat than duck meat 12 hours Incremental substance generation 7% less binding than duck meat 13 hours Incremental substance generation 9% less binding than duck meat 14 hours Large amount of gradual material 9% binding capacity compared to duck meat 15 hours Large amount of gradual material 11% stronger binding than duck meat 16 hours Large amount of gradual material 12% less binding than duck meat.

Duck meat is composed of water (79.51%), protein (18.92%), fat (0.61%) and ash (0.96%). In particular, the fat (0.61%) inherent in duck meat is saturated fatty acid (29.93%). %) And unsaturated fatty acids (70.07%), and emulsifies the fats such as meat protein Actin, Myosin and collagen due to strong rotation range and friction in the tumbler, compared to duck meat (100%). About 12% of the gradual material is eluted, making it a sticky mucus material.

The tumbler for rotating the duck raw material meat is mounted on both ends to control the left and right rotation direction and the rotation time, there are two to four wings are formed in a straight structure, an angular structure or a spiral structure, the tumbler of The raw material meat is massaged by rotation, and the upper part of the tumbler is equipped with a protruding valve to remove air therein.

After placing the raw duck meat coated with the gradual material into the pressing frame, the pressure is applied to the air cylinder with a maximum pressure of 1 ton in the pressing machine, and a fixed pressure (maximum pressure of 1 ton) is applied to the unheated raw duck meat. Insert a to keep a constant pressure even after heating (S30 step).

The pressing frame for pressing the duck raw material meat is made of a stainless steel material that is 1000 cm wide, 10 cm long, 9 cm high, the opening is formed in the pressing frame body is formed at intervals of 10 mm, stainless steel on the pressing frame body Composed of a pressing plate of the material, by pressing the pressing plate in the pressing machine to press the raw material meat inside the pressing frame body.

In addition, the crimping mold may be used in various shapes such as a circle in addition to the square of the present invention.

The compressed duck raw material meat is heated to a temperature of 85 ℃ in a heater for 120 minutes (step S40), the heating step (S40) is the meat protein actin (Actin) and myosin (Myosin), in the raw meat muscle by the tumbler operation, The protein is cured by emulsifying collagen and fat, applying the raw meat coated with a gradual material on which the outer surface of the raw meat is sticky, applying pressure to make binding easier, and then heating.

The reason for heating at the temperature of 85 ℃ for 120 minutes is that the meat is completely physicochemically when the meat meat temperature of the duck is 75 ℃ or more, moisture is freely moved in the protein and fat before heating to prevent complete binding, so water removal and protein denaturation In order to make it heat for 120 minutes at a temperature of 85 ℃.

After the heating step (S40), the duck raw meat is smoked for 20 minutes at a temperature of 60 ℃ in the smoker, at this time to remove the stainless steel pressing frame surrounding the duck's outer surface to be evenly smoked, the smoke The reason is to increase the shelf life and to prevent the growth of microorganisms, due to the smoke color can increase the taste and increase the flavor (S50 step).

The steamed duck raw material is sliced to a certain size (about 3 mm for the convenience of the consumer) to be vacuum packed (step S60).

After the tumbler is coated with a sticky gradual material on the outer surface of the duck raw material meat, the pressure is physically applied in the pressing frame, so even if the individual sizes of the duck raw material meat are different from each other, even without using a separate binder due to physical force Are also attached to each other, even if sliced to fit the product specifications, the raw materials do not fall apart.

While the invention has been shown and described with respect to particular embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention as set forth in the appended claims. Anyone can grow up easily.

1 is a flow chart showing the procedure of the smoked slice manufacturing method using a duck according to the present invention.

Claims (5)

In the smoked slice manufacturing method using duck, Raw meat preparation step (S10) to cut the neck and leg of the duck raw material meat, and remove the hair, guts and bones as the raw meat range; Processing the duck raw material meat by rotating it for 16 hours in a cylindrical tumbler rotated at 16 rotations per minute to apply the outer surface of the raw material meat as a gradual material (S20); A pressing step (S30) of putting duck raw material coated with the gradual material into a pressing frame and then applying a pressure at a maximum pressure of 1 ton by an air cylinder in the pressing machine; A heating step (S40) of heating the compressed duck raw material meat at a temperature of 85 ° C. for 120 minutes in a heater; A smoking step (S50) of smoking the heated raw material meat at a temperature of 60 ° C. in a smoker (S50); Smoked slice manufacturing method using the duck, characterized in that it comprises a packaging step (S60) for vacuum-packing by performing a slice operation on the smoked duck raw meat. The method of claim 1, The tumbler of the processing step (S20) is equipped with a motor at both ends to control the left and right rotation direction and the rotation time, there are formed two to four wings formed in a straight structure, an angular structure or a spiral structure, the tumbler Massage the raw material of the raw meat by the rotation of, the smoked slice manufacturing method using a duck, characterized in that the upper portion of the tumbler is equipped with a protruding valve to remove the air inside. The method of claim 1, The gradual material in the processing step (S20) is a duck characterized in that the surface of the raw meat is applied as a sticky gradual material by emulsifying the meat protein Actin (Actin) and myosin (collocene) and fat in the duck meat muscle Smoked slice manufacturing method using. The method of claim 1, The crimping frame of the crimping step (S30) is made of a stainless steel material with an opening of a width of 1000cm, a length of 10cm, a height of 9cm and a crimping frame body in which holes are formed at intervals of 10mm, and the stainless steel on the crimping frame body. Composed of a steel pressing plate, pressing the pressing plate in the pressing machine to produce a raw smoked slice using a duck, characterized in that for pressing the raw duck meat inside the pressing frame body. The method of claim 1, The heating step (S40) is a smoked using a duck, characterized in that the raw material coated with a sticky gradual material on the surface of the tumbler to put the raw meat in a pressing frame to apply a pressure and then heat to harden the protein Slice manufacturing method.

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