KR20110024823A - Method of roast sliced duck meat and pack with roast sliced duck meat - Google Patents

Abstract

PURPOSE: A producing method of sliced and smoked duck roast, and a pack for wrapping the duck roast are provided to extend the expiration date of the sliced and smoked duck roast. CONSTITUTION: A producing method of sliced and smoked duck roast comprises the following steps: deboning duck meat, and slicing into 4~10mm; dipping the sliced duck meat into a herbal extract; smoking the sliced duck meat at 80~100deg C for 0.5~1hour; and marinating the smoked sliced duck meat with bulgogi(barbeque beef) sauce. The sliced and smoked duck roast is vacuum packed with vegetables and the bulgogi sauce.

Description

How to make sliced smoked duck bulgogi and pack of smoked duck bulgogi {Method of roast sliced duck meat and pack with roast sliced duck meat}

The present invention relates to a method of manufacturing a sliced smoked duck bulgogi, and a pack packed in a container containing the sliced smoked duck bulgogi prepared by the above method, and then cooked while cutting the smoked duck and seasoned with seasoning, and the method This is a pack of duck bulgogi vacuum packed in a container to distinguish it from vegetables and spices.

Duck meat is excellent in amino acids of protein, and has many amino acids evenly. Especially, it has excellent essential amino acid content such as lysine, valine, dreonine, leucine, and methionine. The fatty acid composition of duck's lipids differs greatly from other meats, with a p / S ratio (unsaturated fatty acid content divided by saturated fatty acid content) of about 20% saturated fatty acid and 70% unsaturated fatty acid. Palmitate, a saturated fatty acid, is low in content compared to other meats. It is also low in cholesterol.

Therefore, even if you eat a lot of duck meat, you do not have to worry about diseases of the circulatory system such as arteriosclerosis and hypertension caused by excessive accumulation of fat in the body, and linoleic acid and arachidonic acid among the unsaturated fats contained in duck meat are known to cause adult diseases. Because it plays a role in lowering cholesterol levels, eating a lot of duck meat can also help prevent adult diseases.

Duck meat like this has the effect of seeing the poor, strong intestine, and urinate well. It is also known to prevent stroke, hypertension, anemia, and improve blood circulation.

Duck meat having various effects as described above has been cooked by a method such as general roasting, barbecue, white rice, hot water, seasoning and so on. Raw duck meat is also distributed in the market.

In the case of roasting whole ducks, they can be grilled and smoked if you turn them around for a while. However, there is a problem that the seasoning and smoke is not deeply cut in the lean meat by roasting the whole duck. And there is a problem that you must always return the tempering 48 hours for smoking, because it takes 1-3 hours to learn, there was a lot of difficulty in picking and smoking.

In this way, there was an inconvenience in roasting the barbecue of duck meat, etc., it was difficult to bake a variety of smoke deeply lean meat.

And most of the duck meat in circulation is raw meat or seasonings, which has a very short shelf life of 7 days.

Therefore, the present invention solves this conventional problem and provides a simple method of making a delicious duck bulgogi in a short time, and also prepared so that the duck bulgogi is significantly longer shelf life so that the pack in a pack to eat more easily The purpose is to.

In order to achieve the above object, the present invention is a duck bulgogi manufacturing method, and the duck bulgogi prepared by the above method by slicing the duck meat to a certain size and immersed in the herbal medicine solution, packed in one container with vegetables, etc. Will be provided.

According to the present invention, the sliced duck meat is smoked, smoked flavor deepens the lean meat, the flavor is kept well for a long time, it is possible to rapidly reduce the time of smoking from 0.5 to 1 hour from the conventional 48 hours.

In addition, it is beneficial to the health of people who consume as a dietary supplement and health functional food by herbal medicine, and it is distributed in a pre-smoked state, so the shelf life is increased to about 60 to 70 days, and the vegetables and condiments are packed together and simply warmed up. It is very convenient to eat only.

And, because it does not need to be heated separately and cooked again, natural health foods have the advantage of being eaten very simply like instant foods, and since they are smoked after cutting, they do not need to be tempered when smoking whole ducks. Due to the smoked time is very shortened to about 0.5 to 1 hour, various seasonings can be soaked better texture and flavor and taste.

And taste and aroma can be adjusted freely to give a variety of sweetness effect, because the finely chopped lean meat absorbs a variety of sweeteners well. Therefore, if you immerse duck meat by mixing various spices with herbal medicine liquids can give a wide variety of flavors and flavors.

The pack is packed with smoked duck meat and vegetables and condiments, so you can simply feel the smoked taste of the grilled meat without roasting it.

Sliced smoked duck bulgogi manufacturing method according to the present invention is a method that can be eaten by cutting the duck meat and marinated in herbal medicine liquid, and warmed it without heating with mixed vegetables and bulgogi seasoning. In other words, it is characterized by being smoked by cutting, and can be eaten as it is or without being heated and cooked.

The first step is to wash the carcasses after deboning the duck meat, and chop the lean meat to a thickness of about 4 ~ 10mm.

When the duck is boned, only the lean meat remains, and when it is cut at regular intervals, the chopped lean meat is widely exposed, and various spices and smoked scents are deeply cut into the lean meat for a long time. Therefore, the present invention has a great feature in cutting the duck meat.

The second step is to immerse the raw duck meat in herbal medicine solution. Ingredients used as herbal medicines are mandatory use of oak, astragalus, ginseng, greenery, chestnut, jujube, licorice and garlic. The material is best selected for the duck meat, the taste of the duck, to remove the fishy taste, combined with the efficacy of the duck is selected as a medicine that gives a higher effect.

Therefore, the material is anchovy seaweed or kelp seaweed in 5 liters of 100 ~ 200g of oak, 50-100g of Astragalus, 50-100g of ginseng, green tea 20-50g, chestnut 50-100g, jujube 20-50g, licorice 5-10g, Add 10-30 g of garlic and boil 0.5-1 hour.

The boiling time does not need to be limited, but 0.5 to 1 hour is the most ideal, and if it boils longer, the nutrients or active ingredients may lose their activity.

Since the method of re-watering anchovy is common, a detailed description thereof is omitted.

Kelp Kelp is extracted in a unique method in the present invention, soaked kelp in cold water and soaked for 1 to 3 hours and then scooped out kelp to obtain kelp. In other words, when the kelp is immersed in cold water of about 10 to 20 ℃ to obtain the water again, the smell of kelp can be removed, giving a deep taste without losing the flavor of the duck meat. The use of kelp may be about 50-100 g of kelp per liter of water, but is not limited thereto.

As described above, marinated duck meat is immersed in the herbal medicine solution boiled by putting the herbs in anchovy sea water or kelp sea water. Duck meat has a large area in contact with the herbal medicine liquid by the cut, so that the herbal medicine liquid, which is difficult to penetrate into the skin, can penetrate deep into the lean meat.

Since it has a thin section as described above, the characteristics of the additives are transferred directly to the duck meat when various ingredients, that is, various seasonings, are added to the herbal medicine liquid for flavor. Therefore, it is possible to implement various effects to be shown in the final food.

For example, adding fresh herbs, such as rosemary, to give the flavor lasts longer. When seasoning with smoked duck meat, seasonings are 35 to 45% by weight of soy sauce, 10 to 15% by weight of red pepper paste, 3 to 5% by weight of red pepper powder, 5 to 10% by weight of garlic, 5 to 10% by weight of onion, What mixed 5-10 weight% of sugar, 2-3 weight% of pepper, 3-5 weight% of sesame seeds, and 5-10 weight% of taste liquors can be used.

Seasonings used in this may be variously performed without being limited to the above. That is, because it can be mixed with soy sauce alone, and can also be mixed with chili pepper alone, it can be seen that the seasoning used in the present invention means the whole seasoning and spices concept.

In addition, the seasoning used during smoking can be used directly in the sliced duck meat immersed in the herbal medicine solution, can be mixed with seasoned duck meat, and mixed with the sliced duck meat can be smoked.

If you smoke and season, you can mix the flavor and the smell of smoke very well, and you can have the effect of roasting seasoned duck bulgogi on charcoal fire.

The third step is to smoke the sliced duck meat that was immersed in the herbal medicine. The present invention also serves to cook duck meat in the smoked stage. Therefore, smoking may be performed at 80-100 degreeC for 0.5 to 1 hour, and may add smoke aroma.

Smoke fragrance may be used by a well-known method used in industrial food production process, sprayed with vinegar liquor to duck meat, may be carried out by burning wood smoking materials such as cherry, apple, hickory, musk.

And because it smokes at a low temperature of 80 ~ 100 ℃ the same as the cold, even if the present invention is cold smoked because the use of finely cut duck meat there is a sufficient advantage if the smoking time is 0.5 to 1 hour.

And in the case of poultry, when the core temperature of the meat is about 80 ℃ ripe because it is a sliced meat, 0.5 ~ 1 hour enough to cook enough, it is easy to cook more because it is sliced. And since it is finely sliced, it can smoke at the low temperature which is the said temperature range, not to smoke at high temperature, and does not lose the deep taste and efficacy of duck meat.

The fourth step is to mix it with bulgogi sauce. Bulgogi seasonings include soy sauce 35-45 wt%, red pepper paste 10-15 wt%, red pepper powder 3-5 wt%, garlic 5-10 wt%, onion 5-10 wt%, sugar 5-10 wt%, pepper 2-3 A mixture of 3% by weight, 3% to 5% by weight of sesame seeds and 5% to 10% by weight of sake is used.

In addition, sodium carboxymethyl cellulose or sodium L-glutamate may be added as a flavor enhancer to the yakiniku spice, and a synthetic preservative may be added.

The bulgogi seasoning may be boiled and cooled, or the raw material may be used as it is raw, in the case of raw seasoning, cooked with duck meat and then cooked slightly. Of course, duck meat does not need to be cooked, so warming is enough.

After the above steps, you can eat with various vegetables according to your taste.

And the present invention can be carried out in a pack packed so that the duck bulgogi prepared as described above can be eaten immediately.

In other words, the duck bulgogi tossed in the fourth step, vegetables that can be eaten with the duck bulgogi, and the seasoning of the duck bulgogi can be added according to taste, so that the four seasoning in one container in a vacuum packaging This completes one pack. And when it is completed in one pack, it is sterilized by infrared rays to manage food hygiene and then distribute.

In this way, anyone can easily eat duck bulgogi, and the smoked scent is deeply cut so that you can enjoy the delicious duck meat.

When you eat vacuum-packed duck bulgogi in a pack, you can just eat it without cooking, or simply warm it up.

Claims (5)

A first step of cutting the duck meat into a thickness of about 4 to 10 mm after the bone is boned; A second step of dipping the raw raw duck meat in herbal medicine solution; A third step of smoking the chopped duck meat at 80 to 100 ° C. for 0.5 to 1 hour; The fourth step of mixing the smoked chopped duck meat with bulgogi seasoning; characterized in that comprises a, chopped smoked duck bulgogi manufacturing method. According to claim 1, wherein the herbal medicine of the second step is 100 to 200g of oak, 50-100g of ginseng, 50-100g of ginseng, 50-100g of green tea, 50-100g of chestnuts in 5 liters of anchovy seaweed or kelp seaweed. , Jujube 20-50g, licorice 5-10g, garlic 10-30g, characterized in that boiled for 0.5 to 1 hour, characterized in that smoked duck bulgogi manufacturing method. The method of claim 2, wherein the kelp seawater is immersed in kelp in 10-20 ° C cold water as it is, and made for 1 to 3 hours. The method of claim 1, characterized in that during the third stage of the smoked sliced duck meat mixed with spices or spices, smoked duck bulgogi manufacturing method. A pack of sliced smoked duck bulgogi, characterized in that it is vacuum-packed in one container with the sliced smoked duck bulgogi prepared in accordance with claim 1, and the vegetables and the bulgogi seasoning.