KR20120048907A - Sauce for duck meat and grilled duck - Google Patents

Abstract

PURPOSE: Sauce for duck meat, grilled duck using the sauce, and a producing method thereof are provided to remove the unique bad smell and the oily taste of the duck meat. CONSTITUTION: Sauce for duck meat contains 1L of water boiled with acanthopanacis cortex, 25-35g of coffee powder, 55-450g of fermented soybean paste, 700-900g of salt, 4.5-5kg of red pepper powder, 700-900g of ground onion 1.0-1.2kg of ground pear, 0.9-1.1kg of ground apple, 1.5-2.0kg of fermented and ground kumquat, 400-600f of fermented and ground ginger, 350-380g of ground lemon, 280-320g of ground garlic, 0.4-0.6L of refined rice wine, 20-30g of black pepper powder, 100-120g of lentinus edodes powder, 230-270g of ground black garlic, 400-600g of peanut powder, 250-350g of ground ginseng, 17-22kg of starch syrup, and 0.4-0.6L of Japanese apricot extract.

Description

Sauce for duck meat and grilled duck}

The present invention relates to a sauce used for duck casting and a duck casting using the same.

Duck meat is a unique alkaline food among all meats, and it has a high content of unsaturated fatty acids, so even if you eat a lot of duck meat, you can protect people's health without worrying about adult diseases such as arteriosclerosis and high blood pressure caused by excessive fat accumulation in your body. It is a stamina food that prevents acidification.

Linoleic acid, linolenic acid, and arachidonic acid among unsaturated fatty acids are essential fatty acids necessary for maintaining the growth and health of the body and the normal functioning of physiological processes, but because they are not synthesized in the body and must be consumed as food, they are essential fatty acids. This essential fatty acid is a constituent of all cell membranes and plays an important role in forming prostaglandins that act like hormones in our bodies, including smooth muscle contraction, lowering blood pressure, and controlling metabolism.

Therefore, ingesting a lot of duck is known to have an excellent effect on the metabolic control function to release various poisons accumulated in the body and help blood circulation.

In addition, duck meat has high mineral content such as essential amino acids and minerals, vitamin C, vitamin E, vitamin B1, vitamin B2, calcium, phosphorus, iron and potassium, which are indispensable to maintain normal human body function. It is a source of nutrition.

Specifically, when 100g of duck meat is eaten, the protein is six times the amount of rice, vitamins are 3.35 times more than chicken, and the mineral content is more than twice that of other meats. Therefore, the conclusion of modern nutrition is that it is an excellent food that is indispensable to our diet, which is mainly made of cereals, and is one of the health supplement foods.

In addition, Dongbogam, Galhagubang, Chinese herbal medicine room, Donghakhak Dictionary, Chinese Pharmacy, etc., is said to be effective in releasing the blood by the effects of ducks, and is effective in reducing the blood, anti-inflammatory and small farming, as well as controlling the wind. , Specifically for cold sweats, gastroenteritis, lack of energy, weak energy, opium, root, mercury, emergency, alcohol, addiction, anemia, lung disease, neuralgia, weak constitution, obesity, recovery from illness, hypertension, stroke, mucus It is effective in the prevention and treatment of arthritis, nephritis, keratosis, gynecological diseases, and skin diseases.

In other words, duck is the only alkaline food in meat, which neutralizes acid constitution with alkaline constitution to improve constitution, and contains large amount of water-soluble unsaturated fatty acids to prevent skin aging and prevention of obesity, protein, calcium, iron, It is a high-protein nutritious food containing large amounts of sodium, phosphorus and potassium. It is effective in preventing osteoporosis, anemia, supplementing minerals and improving weakness, and it contains vitamins B1, B2, B3 and C. Contains linoleic acid and linoleic acid, inhibits the formation of cholesterol and promotes smooth blood circulation, and self-detoxification of toxic substances combined with glycerin, methionine, copper, and goronic acid in the duck body or neutralized by enzymatic action It is a very good food material with various effects such as having a base material.

Due to the above effects, a cooking method such as roasted meat, smoked meat, or duck bath is conventionally known. However, despite the above effects, the development of a wide range of demands has not been achieved due to the peculiarity of the duck meat, such as miscellaneous fish, and the sense of feeling due to the large amount of duck oil, and the quality of the meat.

As a development example for solving the above problems of duck meat, Korean Patent Registration No. 343594 adds garlic and herbal medicine to duck feed, but such feed control method has a problem involving cumbersome management in duck breeding. In addition, Korean Patent Publication No. 10-1999-0068521 uses a jongjong in order to remove the smell during cooking, in the above case there is a problem that causes a change in taste due to the presence of additives. In addition, Korean Patent Registration No. 37889 discloses a method for removing duck oil, which is indicated as a cause causing sensation and causing feelings by wrapping and heating the duck in a wood when cooking the duck, but in the case of the above method There is a problem that can not take advantage of the various nutritional benefits of oil

The present invention has been made in order to solve the above problems, using a variety of fruits and condiments in boiling water, and especially, by using the ingredients not previously used, such as kumquat fermentation and ginger fermentation, the unique unique smell of duck The purpose of the present invention is to provide a new source for duck casting, and a duck casting using it.

As an example for achieving the above object, the sauce for duck casting lubrication of the present invention, coffee 1 to 25g, coffee powder 25-35g, miso 450-550g, salt 700-900g, red pepper powder 4.5-5.0kg, ground onion 700 to 900 g, ground pear 1.0 to 1.2 kg, ground apple 0.9 to 1.1 kg, ground kumquat ferment 1.5 to 2.0 kg, ground ginger ferment 400 to 600 g, ground lemon 350 to 380 g, ground garlic 280 To 320 g, seed 0.4 to 0.6 L, black pepper 20 to 30 g, shiitake mushroom powder 100 to 120 g, ground black garlic 230 to 270 g, peanut powder 400 to 600 g, ground ginseng 250 to 350 g, starch syrup 17 to 22 kg and plum extract 0.4 To 0.6L, characterized in that included in the ratio.

As another example for achieving the above object, the duck caster of the present invention is characterized in that the source for the duck caster 600 to 800g is mixed with respect to 1kg of the groomed duck.

Hereinafter, the sauce for the duck casting material of the present invention will be described in detail for each component.

First, mix the coffee powder, miso, salt and red pepper powder with boiled water.

Boiled Ogapi water is prepared by boiling for 3 to 5 hours by adding 5 to 10 times the weight of water compared to the trimmed Ogapi weight. Ogapi is known to be effective for stabilizing blood pressure and lowering cholesterol when it is worn, and it is effective for fatigue recovery, physical strength improvement, and blood sugar control. In the present invention, the use of boiled scallop prepared by boiling enough of such scabies.

In the present invention, coffee powder is used to remove the roasted duck meat, and commercial instant coffee powder may be used. The coffee powder is preferably used in the range of 25 to 35 g with respect to 1 L of the cut off organ.

Doenjang is one of the most fermented foods with excellent anti-cancer effects. It is known to enhance liver function, anti-aging and hypertension. Histamine-leucine amino acid contained in soybean paste has excellent protein physiological activity and headache. To reduce blood pressure, remove cholesterol and make the blood vessels elastic, and doenjang is an appetizing food and an excellent digestive food. These miso is used 450 to 550g of miso for 1L of the water cut off.

In addition, using 1 to 700 g of salt for the water cut off the organ, it is better to use a salt such as bamboo salt or grilled salt. Red pepper powder is used 4.5 to 5.0kg for 1L of the water cut off, and when the amount of red pepper powder is used too much, it may become spicy and unbalanced.

Grind onion, pear, apple, kumquat fermentation, ginger fermentation, lemon, garlic and stir evenly.

With respect to 1 L of the cut off water, crushed onions 700 to 900 g, crushed pears 1.0 to 1.2 kg, crushed apples 0.9 to 1.1 kg, crushed kumquat fermentation 1.5 to 2.0 kg, crushed ginger fermentation 400 to 600 g of silver, 350 to 380 g of ground lemon, 280 to 320 g of ground garlic is mixed.

The kumquat fermentation is obtained by mixing kumquat and sugar in a weight ratio of 1: 0.9 to 1.1 and fermentation in a sealed state for 3 to 4 months. The kumquat contains 100 mg of vitamin C, rich carotene (provitamin A) and minerals in 100g. In addition, the skin has capillary action, and the unique taste of kumquat adds flavor even when making juice. Contains preventive nutrients that are good for colds and atherosclerosis. The kumquat fermentation product is preferably used in a range of 1.5 to 2.0 kg with respect to 1 L of boiled water, and it is preferable to introduce the effect of kumquat into duck ruck or in terms of harmony of taste and flavor.

The ginger fermented product is obtained by mixing ginger and sugar in a weight ratio of 1: 0.9 to 1.1 and fermenting in a sealed state for 3 to 4 months. Ginger root is one of spice with excellent taste and is widely used because of its unique taste and aroma, and is used in the form of fresh ginger, dried ginger or essential oil. In Korea, it has been used as a material for various foods such as kimchi, salted fish, Korean fruits, ginger tea, etc. Recently, due to its pharmacological action, the range of its use as a functional food is expanding. Ginger's pharmacological effects have been reported to inhibit DNA damage, tumor suppression and anti-inflammatory action, colds, headaches, mental fatigue, etc. Is being reported.

According to oriental medicine, Ginger boiled ginseng roots or boiled with dried dried ginger, especially when used as a gutung and fire extinguishing agent for planting and boosting the amount, and used to remove the cold of the five intestines. It is said to stimulate the secretion and promote the movement of the stomach to improve appetite and digestion is known. This is because ginger contains a diasterase and a protease, which helps digestion of sashimi and the flavor component of ginger has the effect of digestion and absorption in the digestive system. It is also known that ginger removes walls, stops vomiting, stops vomiting, removes abundance and boils, and manages asthma. Ginger's fragrance is known to increase blood circulation and body temperature. Thus, ginger has a very high frequency of use even in herbal medicine.

The ginger fermented product is preferably used in a range of 400 to 600 g with respect to 1 L of boiled water, and it is preferable to introduce the effect of ginger into the duck ruck or in terms of harmony of taste and aroma.

In addition, lemon reduces the smell, improves the fragrance, and provides vitamins and fatigue. Garlic has strong bactericidal and antimicrobial activity, promotes the absorption of vitamin B1 and can be stored, which can increase strength, tonic effect and fatigue recovery, and activates cells by clearing blood when allicin is combined with lipids. Promotes circulation, warms the body, improves stamina, improves arteriosclerosis, inhibits aging of the body, improves coldness and frostbite, and potassium of garlic removes sodium from the blood to normalize blood pressure, and allicin stimulates pancreatic cells. Since it promotes the secretion of insulin, it is effective in improving diabetes, etc., and allicin stimulates gastric mucosa, promotes secretion of gastric juice, and intestinal colon function. Such lemon is used in the range of 350 to 380 g for 1 L of boiled water and garlic for 280 to 320 g for 1 L of boiled water.

Here, with respect to 1 L of boiled water, 0.4 to 0.6 L of regular seed, black pepper 20 to 30 g, shiitake mushroom powder 100 to 120 g, ground black garlic 230 to 270 g, peanut powder 400 to 600 g, ground ginseng 250 to 350 g, starch syrup 17 To 22 kg and plum extract in a ratio of 0.4 to 0.6L range is mixed well, and aged overnight while refrigerated to prepare a duck duck sauce.

The seed species serves to remove the roast of the duck and musk, and soften the meat quality. In the present invention, based on 1L of boiled Ogapi boiled water 0.4 to 0.6L.

The black pepper is effective to remove the ducky and chewy in the duck, in the present invention, 20 to 30g of black pepper powder is used for 1L of boiled water.

The shiitake mushroom has anticancer and anticancer activity, hypertension lowering effect, infection and atherosclerosis prevention, lung disease and gastrointestinal disease prevention, viral immunity enhancement, antibody production promotion, cholesterol lowering, autonomic nerve stabilization, blood lipid concentration control and red blood cell enhancement It can give an effect. In the present invention, it is preferable to use 100 to 120 g of shiitake mushroom powder with respect to 1 L of boiled water.

The black garlic is made by eliminating the arine flavor so that garlic can easily take a strong flavor of garlic through a long-term low-temperature fermentation fermentation time. Black garlic has strong antiseptic and antibacterial action, physical strength enhancement, tonic effect and fatigue recovery, stamina enhancement, arteriosclerosis improvement, body aging suppression, cold and frostbite improvement, hypertension improvement, diabetes improvement, allergy suppression of atopic dermatitis, suit and digestion It is known to have an effect of promoting the action. Such black garlic is preferably used 230 to 270g with respect to 1 liter of boiled water.

There are various kinds of organic acids in plums, which have very beneficial effects on health. In particular, plum wine to drink before meals to enhance the appetite, served as a dessert plum juice is effective in helping digestion. Plums promote the secretion of gastric juice, which helps the digestive absorption process occur more quickly and easily. Plums are rich in citric acid and malic acid, which are excellent for sterilization and fatigue recovery and promote calcium absorption. Calcium consumes a lot of stress and is so acidified that it is good for modern people suffering from nervousness or insomnia. The sour taste of plum affects the digestive system, causing the digestive juices to come out of the stomach and duodenum. In addition, plum juice promotes and normalizes the secretion of gastric juice, which is effective in both gastric acid excess and indigestion. Such a plum extract is preferably used in the range of 0.4 to 0.6L as a plum extract.

The above-described source for duck casting mussel of the present invention can be prepared by roasting with ducks trimmed hair and guts and roasting duck. You can mix it with duck sauce and cook it for a while. It is also possible to additionally use various fresh vegetables such as mushrooms.

According to the present invention described above, it is possible to lessen the feeling of squirting, including the peculiar smell of duck, and to solve the problem of the tough meat quality of the duck can be prepared a duck caster with excellent texture.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the following Examples.

Example 1 Preparation of Sauce for Duck Casting

5 times weight of water was added to the weight of the trimmed ogapi, boiled for 3 hours and filtered to prepare boiled ogapi. Prepare kumquat fermented product by mixing kumquat with sugar in 1: 1 ratio and fermenting for 100 days in sealed state, preparing ginger fermented product by mixing ginger and sugar in 1: 1 ratio and fermenting in sealed state for 100 days. It was.

Coffee powder 30g, miso 500g, salt 800g, red pepper powder 4.8kg into 1L of boiled water Ogapi, evenly stirred. 8 large onions (800g), 4 large pears (1.2kg), 5 large apples (1.0kg), 1.7kg kumquat fermentation, 500g ginger fermentation, 3 lemons (360g), 300g garlic Stir and mix evenly. Then, 0.5L of regular seedling, 3 tablespoons of black pepper, 20g of shiitake mushroom powder, 250g of ground black garlic, 500g of ground peanut, 500 g of ginseng intermediate (300g), mix 20kg of starch syrup, 0.5L of plum extract, and mix It was aged overnight for storage to prepare a sauce for duck casting.

Example 2. Preparation of Duck Castings

The duck and guts were removed to cut the trimmed duck to a size that is easy to eat, and the duck saucer prepared in Example 1 was mixed at a rate of 700 g per 1 kg of duck to mix evenly and roasted to prepare a duck jar.

Comparative Example 1.

Except for kumquat fermentation in Example 1 to prepare a sauce for the duck caster, the duck caster was prepared by roasting 700g of duck sauce and 1kg of duck meat.

Comparative Example 2

Except for the ginger fermentation in Example 1 was prepared in the same manner as the duck casting chops, roasted with 700g duck sauce and 1kg of duck meat was prepared by roasting duck duck chops.

Comparative Example 3

In Example 1 except for the kumquat fermentation and ginger fermentation was prepared in the same manner for the duck casting marinade, was prepared by roasting 700g duck sauce and 1kg of duck meat and roasted the duck casting.

Experimental example. Sensory evaluation

It consists of 10 persons in their teens, 20s, 30s, 40s, and 50s, each of which consists of 50 persons, and the sensory characteristics by 9-point scale method with catching, enjoying, feeling, meat taste and overall taste. Checking the results are shown in Table 1 below.

Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Catch * 2.1 4.5 5.2 6.1 Enjoyable * 1.9 4.4 5.1 5.9 Feeling * 2.3 5.0 4.2 6.7 Meaty taste ** 2.5 5.2 5.1 6.2 Overall preferences ** 2.2 5.1 4.8 5.8 *: 1: very weak, 5: moderate, 9: very strong
**: 1: Very good, 5: Fair, 9: Very good

As shown in Table 1, in the case of the duck caster using the duck caster sauce of the present invention, the smallest in the catch and stink, the degree of feeling is low, the meat is light and the overall preference is excellent.

The present invention described above is not limited to the above-described embodiment and the accompanying drawings, and various substitutions, modifications, and changes are possible within the scope without departing from the technical spirit of the present invention. It will be evident to those who have knowledge of.

Claims (4)

For 1 liter of boiled water, 25 to 35 g of coffee powder, 450 to 55 g of soybean paste, 700 to 900 g of salt, 4.5 to 5.0 kg of red pepper powder, 700 to 900 g of ground onion, 1.0 to 1.2 kg of ground pear, 0.9 to 1.1 ground apple kg, ground kumquat fermentation 1.5-2.0kg, ground ginger fermentation 400-600g, ground lemon 350-380g, ground garlic 280-320g, seed type 0.4-0.6L, black pepper 20-30g, shiitake powder 100 to 120g, ground black garlic 230 to 270g, peanut powder 400 to 600g, ground ginseng 250 to 350g, starch syrup 17 to 22kg and plum extract 0.4 to 0.6L source for duck castings, characterized in that included in the ratio. The method according to claim 1,
Wherein the kumquat fermentation source of duck duck mussels, characterized in that obtained by fermenting a 1: 0.9 to 1.1 weight ratio mixture of kumquat and sugar in a sealed state for 3 to 4 months. The method according to claim 1,
The ginger fermented duck sauce, characterized in that obtained by fermenting a 1: 0.9 to 1.1 weight ratio mixture of ginger and sugar in a sealed state for 3 to 4 months. 1 g of the groomed duck, duck duck mule, characterized in that 600 to 800 g of the source for any one of the duck mute selected from claims 1 to 3 are mixed.