KR20120070547A - Meat of duck and that of manufacturing method - Google Patents

Abstract

PURPOSE: Duck processed meat using live duck, and a producing method thereof are provided to improve the texture and flavor of the obtained duck meat by having the thin thickness. CONSTITUTION: A producing method of duck processed meat using live duck comprises the following steps: butchering the live duck, and removing the feathers, intestines, and bones; cutting the obtained duck meat for folding the meat in half; spraying salting liquid obtained by mixing drinkable alcohol and roasted salt on the surface of the cut duck meat, and folding the duck meat; inserting the folded duck meat into a container; rapidly freezing the duck meat in the temperature greater than -15 deg C, and aging the duck meat for more than 6 hours; and slicing the frozen duck mean into the thickness of 1.5-3.5mm using a meat slicer. The container is either a sealed container or a container having through-holes.

Description

Duck meat processed with raw duck and its manufacturing method {Meat of duck and that of manufacturing method}

The present invention relates to a duck meat processed raw duck and a method for manufacturing the duck meat, and more specifically, after cutting one half of duck meat from which hair, guts and bones are removed, a salt solution containing alcohol and roasted salt on a surface thereof. After coating, put into a predetermined container and aged in a quenching for more than 6 hours at minus 15 ℃ or more, the frozen duck meat is configured to dry round without cutting by cutting into 1.5 ~ 3.5mm through a meat grinder It relates to a duck meat processed and its manufacturing method.

In general, ducks are spotlighted as foods that can be used to healthy and healthy people.

In addition, duck meat is consumed a lot of unsaturated fatty acids (oleic acid, linoleic acid, linoleic acid) that are not accumulated as body fat, compared to other chickens, pigs, and cows.

In particular, unsaturated fatty acids are called essential fatty acids because they are essential for the growth, health, and normal function of physiological processes of the body, but because they cannot be synthesized in the body, they must be consumed as food.

This essential fatty acid is a component 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 to increase the metabolic control function to release various poisons accumulated in the body and help blood circulation.

However, in spite of the above-mentioned effects, duck has a limited demand for duck due to its peculiar taste and the amount of duck oil, and the quality of the meat.

In addition, duck meat tends to be deteriorated when it is inconvenient to cook and mishandled, and thus it is still not generally recognized as a food ingredient.

Therefore, providing the duck meat in a fresh state that can be easily cooked and brought to the consumer has become a realistic problem.

Thus, research on processed foods using ducks showing various nutritional ingredients and effects as described above has been conducted as follows.

Patent application No. 10-2003-0041351, "roasting duck raw material and its manufacturing method" is a raw material meat prepared by cutting the neck and tail of the raw material of the raw material meat 2.4kg or more and 3.0kg of meat in the range of raw meat, and the duck Roasting raw meat in a massage tumbler, a method of making duck roast is made through a maturation step of penetrating herbal medicines and additives into duck raw material meat by physical method through dipping, and maintaining the round shape and cutting the raw meat. .

However, this method is a method of infiltrating various herbal medicines and additives in the duck, there is a problem that can not find the original taste of the duck.

And, in the "smoked duck belly and its manufacturing method" of the patent application No. 10-2010-0031001 step of preparing the duck meat after caring the duck, deboning, adding a dyeing agent and additives to the duck meat, stirring, Aging the stirred duck meat for 10 to 20 hours at 0 ~ 3 ℃, after separating the red meat and fat of the aged duck meat separately and laminated in 3 to 7 layers, of 3 ~ 5kg / cm ² There is disclosed a manufacturing method for making smoked duck belly through the step of pressing and binding the pressure, the smoked duck meat 20 to 50 minutes at 70 ~ 90 ℃.

Such a method can remove the peculiar smell of duck, but there is a problem in that the demand for energy is increased while the consumption of gas consumed in the heating apparatus becomes large due to the long time required for cooking.

The present invention is to solve the problems as described above, according to the needs of consumers who prefer a lot of raw meat to provide the duck meat to consumers in a thinly sliced state, so that the cooking method is easy to induce consumption of duck meat and Also, since the thickness of the duck meat becomes thinner, the roasting speed is faster, and the duck meat is processed with raw duck that can save the energy consumed as soon as the duck is grilled quickly. The purpose is to provide.

Another object of the present invention is to slaughter the duck and remove the hair, guts and bones to form the duck growth, cutting the duck growth to fold in half, and the cut duck growth surface Spraying a saline solution mixed with edible alcohol and roasted salt in a spray method, and then superimposing each other, putting the nested duck meat in a container, and rapidly cooling the duck meat in the container at a temperature of minus 15 ° C. or more. After aging for 6 hours or more, and slicing the quenched duck growth to a thickness of 1.5 ~ 3.5mm using a meat grinder, the raw duck meat is formed so that it can be formed to be rounded without being cut off. To provide a duck meat processed duck and a manufacturing method thereof.

In order to achieve the above object, a duck, which has had its hair, organs and bones removed, is cut in half and then coated with a salt solution mixed with alcohol and roasted salt on its surface. The duck meat that has been aged by quenching for more than 6 hours and frozen relates to a duck that has been processed so that the duck is rounded without being cut off by cutting into 1.5 to 3.5 mm through a meat grinder.

In addition, the present invention is to slaughter the duck and remove the hair, guts and bones to form the duck growth, cutting the duck growth to fold in half, and edible alcohol on the cut surface of the duck growth And sprinkling the saline solution mixed with roasted salt and then superimposed and bonded to each other, the step of placing the nested duck meat in a container, and the duck growth in the container is quenched at a temperature of minus 15 ℃ or more Through the step of aging for 6 hours or more, and cutting the quenched duck meat to a thickness of 1.5 ~ 3.5mm using a meat grinder, the duck meat is formed so that the duck meat can be formed to be round without drying It relates to a method of manufacturing the processed duck meat.

The present invention is characterized in that the texture and flavor of the duck meat can be finely sliced into a fresh meat state to satisfy the aesthetics of the consumer and the thickness is thin, the meat is more soft.

In addition, since the thickness of the duck meat is thinned, the speed of roasting is increased, so that the consumer can sample in a short time, and also save energy consumed as the duck is grilled quickly.

1 is a work flow diagram schematically showing the manufacturing process of the present invention.
Figure 2 is a reference picture of the duck meat rolled round through the manufacturing process of the present invention.

DETAILED DESCRIPTION Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

In the drawings, parts irrelevant to the description are omitted for simplicity of explanation, and like reference numerals designate like parts throughout the specification.

Throughout the specification, when a part includes a certain component, this means that it may further include other components rather than controlling other components unless otherwise stated.

The present invention has been developed according to the needs of the consumer, the invention to be described here is that when the ripening of duck meat production, the meat retained in the meat can improve the texture and flavor of the meat and extend the shelf life by freezing It was made.

In addition, to meet the needs of consumers to produce the meat of duck growth, the growth was quenched and matured to form, cut and commercialized.

First, cut a half of the duck growth, the duck feather, the intestines and bones removed, apply the salinity solution mixed with alcohol and roasted salt on the surface, and then put it in a predetermined container and matured by quenching at below -15 ℃ , Frozen duck meat is configured to dry round without cutting by cutting into 1.5 ~ 3.5mm through a meat grinder.

Here, the method of grooming the duck growth is to finish the grooming in the state of removing all the bones and duck feathers, and can also remove both the bone and shell of the duck.

The groomed duck growth is cut in half, sprayed with a salinity solution mixed with edible alcohol and roasted salt on the cut duck growth surface and the duck growth is put into the container.

In addition, the container in which duck growth is introduced may be formed in a closed polygonal container or a circular shape, and may be perforated with a predetermined size to allow cold air to circulate on the surface thereof.

Therefore, the vessel in which the duck growth is put may be selected from one of a polygonal or circular shape is provided with a through-hole through which cold air is circulated in the closed or surface.

Here, the duck growth accommodated in the container is configured to be chopped through the meat grinder in a separated state after cooling the same as the container form.

On the other hand, the saline solution mixed with edible alcohol and roasted salt applied to the surface of the duck growth removes the smell of the duck, removes blood and other foreign substances remaining inside the duck growth, and also overlaps the duck growth when quenched It will act to bond to each other.

And, the tenderness of the duck meat can be obtained, and the base of the meat can be lifted.

In addition, it is preferable to quench the duck growth in the container at a temperature of more than minus 10 ℃ and then aged for more than 6 hours. The reason for the aging step is to penetrate inside the duck growth to remove unnecessary residual salt water. It is possible to soften the quality of duck growth and improve the shelf life of duck meat.

Here, the quenched duck meat is chopped to a thickness of 1.5 ~ 3.5mm using a meat grinder.

Here, it is natural that the cut thickness of the frozen duck meat is maintained at the minimum thickness of the range not cut off.

At this time, the duck meat is cut into thickness can be formed in a shape that does not cut roundly dried.

Looking at the manufacturing method of the present invention as follows.

Slaughtering the duck and removing the hair, the intestines and bones to form duck growth; and cutting the duck growth to fold in half; and,

Sprinkling saline solution mixed with edible alcohol and roasted salt on the cut duck growth surface by spraying, and then superimposing them; and,

Injecting the nested duck growth in a container; And,

Quenching the duck growth introduced into the container at a temperature of minus 15 ° C. or higher and then aging for 6 hours or more; and,

Through the step of slicing the quenched duck growth to a thickness of 1.5 ~ 3.5mm using a meat grinder, the duck meat may be formed to be rounded without disconnection.

Since the finely sliced duck meat becomes thinner, the speed of roasting is faster, so that consumers can sample in a short time, and also save energy consumed as the duck meat is baked quickly.

In addition, the texture and flavor of the duck meat can be improved and can be finely sliced into a fresh meat state, while satisfying the aesthetics of the consumer, the thickness is thin and the meat is more soft.

Experimental Example 1 Customer Satisfaction Survey

The customer satisfaction with the duck meat processed raw duck of the present invention configured as described above was investigated.

As a control, a commercial duck was commercially available, and the raw duck of Experimental Example 1 was compared with the processed duck meat.

Age and gender

30 adult men and women in their 20s

30 adult men and women in their 30s

30 adult men and women in their 40s

30 adult men and women in their 50s

Thirty adult men and women in their 60s were compared for taste.

As a result, it is shown in Table 1 below.

  Adult man and woman     20's     30s     40 spaces     50 spaces     60 spaces Experimental Example
Satisfaction (taste)     28 people     28 people     26 people     28 people     27 people Control
Satisfaction (taste)      2 people      2 people      4 people      2 people      3 people

As shown in Table 1, it can be seen that the consumer's satisfaction is high by boosting the taste of consumers as in the experimental example of the present invention.

The foregoing description of the present invention is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present invention. will be.

It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is defined by the appended claims rather than the detailed description and all changes or modifications derived from the meaning and scope of the claims and their equivalents are to be construed as being included within the scope of the present invention do.

Claims (4)

Cut the duck meat, the duck, and the bones from which the bones were removed, cut in half, apply the salinity solution mixed with alcohol and roasted salt on the surface, and place it in a predetermined container by quenching for more than 6 hours at minus 15 ℃. The mature duck, frozen duck meat processed duck, characterized in that it is configured to dry round without cutting by cutting into 1.5 ~ 3.5mm thickness through a meat grinder. The method of claim 1,
The duck growth container is a duck duck processed raw duck, characterized in that can be selected from any one of a polygonal or round shape provided with a through-hole through which cold air is circulated in the closed or surface. The method of claim 1,
Cutting the frozen duck meat, the duck meat processed raw duck, characterized in that the cut thickness of the duck meat is maintained at a minimum thickness in the range not to be cut off. Slaughtering the duck and removing the hair, guts and bones to form duck growth; and,
Cutting the duck growth to fold in half; and,
Sprinkling saline solution mixed with edible alcohol and roasted salt on the cut duck growth surface by spraying, and then superimposing them; and,
Injecting the nested duck growth in a container; And,
Quenching the duck growth introduced into the container at a temperature of minus 15 ° C. or higher and then aging for 6 hours or more; and,
The step of cutting the quenched duck meat to a thickness of 1.5 ~ 3.5mm by using a meat grinder, the duck meat is a raw duck processed method characterized in that it is formed in a round shape without being cut off.

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