KR20120100292A - Thick soy paste mixed with red peppers for seasoning smoked duck and smoked duck seasoned therewith - Google Patents

Abstract

PURPOSE: Red pepper paste sauce for seasoning smoked duck, and the smoked duck using thereof are provided to reduce the unique bad smell of duck meat. CONSTITUTION: Smoked duck using red pepper paste sauce is obtained by the following steps: mixing a curing agent with raw duck meat, and aging the mixture; smoking the aged duck at 60-80 deg C; cooling the smoked duck at 10 deg C; seasoning the cooled duck with the red pepper paste sauce; and vacuum-packaging the smoked duck in a vacuum packaging bag. The red pepper paste sauce contains 100 parts of red pepper paste by weight, 30-70 parts of dextrin by weight, and 130-180 parts of soy sauce by weight. The red pepper paste sauce also contains starch syrup, white sugar, water, ginger, garlic, red pepper seed oil, and other ingredients.

Description

Thicken soy paste mixed with red peppers for seasoning smoked duck and smoked duck seasoned therewith}

The present invention relates to a smoked duck sauce sauce for red pepper sauce, smoked duck seasoned with the red pepper paste sauce, and smoked duck seasoned with the red pepper paste sauce, more specifically, can weaken the smell peculiar to ducks, A well-mixed with the oil component of smoked ducks, which not only prevents the oil from frying well when roasting, but also improves palatability, the seasoned red pepper paste sauce, the smoked duck seasoned with the red pepper paste sauce, and the method of preparing the smoked duck It is about.

Duck meat is meaty, fishy and relatively oily compared to chicken. Unlike other meats, duck oil has a high content of unsaturated fatty acids and contains essential linoleic acid and arachidonic acid, which lowers cholesterol levels. Therefore, eating a lot of duck meat can prevent adult diseases. have. In particular, duck meat has a very high content of unsaturated fatty acids (containing about 70%), which is effective for the recovery of heart function, such as eliminating blood cholesterol and triglycerides, which is 10 times of cattle, 2 times of pigs, and 5 of chickens. More than double the number, positive effects on adult diseases such as hypertension, myocardial infarction. However, duck meat is often smoked and then grilled in a frying pan and eats a lot of oil, so when the duck is fried in a frying pan, the duck's oil splashes and is inconvenient to eat while cooking.

In addition, duck meat has a peculiar smell of duck, so many people avoid duck meat. Ducks tend to get tired easily because of the unique smell that they emit as they are grilled, and many people find it difficult to eat large amounts of duck meat at once. In order to solve this problem, various methods of neutralizing the smell of ducks using irritating spices are known, but in this case, there is an advantage that the smell can be removed to some extent, while the meat is tough and the original characteristics of duck The problem of not being saved is being raised. In order to solve this problem, many seasoning compositions for duck meat have been developed.

Korean Patent Laid-Open Publication No. 2003-071294 is a mixture of Chinese herbal medicines such as jujube, ginseng, Astragalus, licorice and ginger, garlic, onion, leek, pear, sesame seeds in a predetermined blending ratio. The seasoning composition obtained by heating is disclosed as the seasoning composition for raw iron casting. Such a spice composition may be garlic, onions, leeks, etc. may be irritating and a lot of herbal medicines may be rejected by those who are sensitive to the smell of herbal medicines.

Korean Patent Publication No. 2006-106797 is a seasoning used for roasting duck meat, seasoned with soy sauce, roasted sesame seeds, onion compaction, ginger compaction, garlic compaction, alcohol, fermented seasonings, oligosaccharides, and red pepper powder. The seasoning sauce is characterized by aging for about time and baking.

However, when the duck is smoked and then roasted, the development of a source for reducing the duck's peculiar smell and preventing the oil from splashing is not made.

Accordingly, it is an object of the present invention to provide a smoked duck sauce for reducing the smell of ducks and preventing the oil from splashing when the duck is smoked and then roasted. In addition, at the same time to provide a sauce for smoked duck that can improve the palatability of the smoked duck.

Another object of the present invention is to provide a smoked duck seasoned with the sauce for smoked duck seasoning.

Still another object of the present invention is to provide a method of preparing a smoked duck seasoned with the smoked duck sauce.

In order to accomplish the above object of the present invention,

It provides a smoked duck sauce sauce for smoked duck, including 30-70 parts by weight of dextrin and 130-180 parts by weight of soy sauce.

Another aspect of the present invention provides a smoked duck seasoned with gochujang sauce for smoked duck seasoning.

Another aspect of the invention

Adding a dyeing agent to the duck raw meat and aging;

Smoking the mature duck at 60-80 ° C .;

Cooling the smoked duck below 0-10 ° C; And

It provides a method for producing a smoked duck seasoned with the smoked duck seasoning red pepper sauce, comprising the step of seasoning the chilled duck with the smoked duck sauce.

Hereinafter, the present invention will be described in more detail.

The inventors of the present invention can mainly weaken the fishy smell of duck in the smoked duck to be grilled in a frying pan or grill, and studied how to eat the smoked duck more neatly by preventing the duck oil from splashing well As a result, the seasoned roast of red pepper paste, including dextrin and soy sauce, in smoked ducks can significantly improve the palatability of duck meat to suit the tastes of Koreans while eliminating the unique fishy smell of roasted duck oil. I found it.

Thus, one aspect of the present invention

It provides a smoked duck sauce sauce for smoked duck, including 30-70 parts by weight of dextrin and 130-180 parts by weight of soy sauce.

The soy sauce may be any soy sauce used in the art, for example, brewed soy sauce, acid-decomposed soy sauce, or mixed soy sauce may be used, but is not limited thereto. Brewed soy sauce is soybean or skim soy or starch such as rice, barley and wheat, mixed with yeast fungus and fermented and matured. It is made by fermenting more than 6 months to 1 year, so it has rich flavor and aroma. Acid-decomposed soy sauce (amino acid soy sauce) refers to soy sauce prepared by adding hydrochloric acid to gluten, a by-product of skim soybean and wheat starch, to produce amino acids by neutralization with neutralizing agents. Mixed soy sauce refers to soy sauce made by mixing the stock solution of brewed soy sauce with the acid-decomposed soy sauce solution at an appropriate ratio, or by fermenting and ripening the vegetable protein or starch raw material in the amino acid soy solution. The soy sauce is not limited to a specific kind, but soy sauce in which wheat is used as a raw material is preferable.

The smoked duck sauce sauce for the smoked duck of the present invention includes dextrin and soy sauce in red pepper paste, which can significantly suppress the splashing of duck oil when roasting a smoked duck in a pan, and can be eaten while roasting duck smoked neatly. It is effective. When it does not contain soy sauce and dextrin, the oil produced when roasting duck smoked is not easy to cook, and it is also inconvenient to eat while cooking. In addition, while eliminating the unique fishy smell of the duck can improve the palatability of the duck to suit the taste of Koreans.

The smoked duck marinated red pepper paste sauce is 180-220 parts by weight of starch syrup, 150-170 parts by weight of white sugar, 150-170 parts by weight of water, cast lump base No. 1 40-60 parts by weight in order to improve palatability and reduce the fishy smell of duck , 35-45 parts by weight of ginger, 35-45 parts by weight of garlic, 33-37 parts by weight of casting lump base No. 22-26 parts by weight of ginger extract, 20-23 parts by weight of sospace, 20-23 parts by weight of red pepper seed oil, salt It may further comprise 8-12 parts by weight, 8-12 parts by weight of sodium L- glutamate, and 4-6 parts by weight of flavor. The ginger and garlic may be contained in a cut form to any size, but preferably may be contained in a chopped form. The smoked duck marinated gochujang sauce can further eliminate the unique fishy smell of duck due to the inclusion of such additional ingredients and can significantly improve the palatability of duck meat to suit the taste of Koreans.

 The cast lump base No. 1 contains pear puree, seasoned paste, chicken extract, sesame oil, onion, beef extract, oleoresin capsicum, and oleoresin paprika, can be purchased from Dongbang Food Master Co., Ltd. Juju Luck Base No. 2 contains Cheongyang Red Pepper, Beef Luxury Ash, Yeast Extract Powder, Impels-G, Pepper, and 5-ribonucleotide disodium, and can be purchased from Dongbu Food Master Co., Ltd. The sauce paste refers to a Cajun seasoning base, spicy paste, ionic starch syrup, hot paste, and tomato paste, which can be purchased from Dongbu Food Master Co., Ltd. The fragrance contains purified water, liquid fructose, liquid glucose, lemon vinegar, refined salt, oligosaccharide, spirits, yeast extract crude powder, malt extract, grapefruit seed extract, and flavor enhancer and can be purchased from Dongbu Food Master Co., Ltd.

The smoked duck marinated red pepper paste sauce may be prepared by combining the above-listed ingredients and then simply mixing them. Preferably, each ingredient is put in a mixing tank and then mixed while sterilized at a temperature of 80-100 ° C. The sauce can then be packaged and marketed as a unit or used for the manufacture of smoked ducks seasoned with gochujang sauce. The finished gochujang sauce is preferably refrigerated at 0-4 ℃.

Gochujang sauce according to the present invention can be used in a ratio of 100 to 500 g per 1 kg of duck, the ratio to be used can be appropriately increased or decreased according to the preference of the consumer.

Another aspect of the present invention provides a smoked duck seasoned with gochujang sauce according to the present invention. The weight ratio of the smoked duck of the gochujang sauce may be used in a ratio of 1:10 to 2: 1, but is not limited thereto and may be appropriately increased or decreased according to the taste of the consumer.

Smoked duck seasoned with kochujang sauce according to the present invention may be prepared by preparing a smoked duck according to any smoked duck manufacturing method, then seasoned with the kochujang sauce. According to one embodiment it can be prepared by the method of adding a salting agent to the smoked duck raw meat, and then smoking.

Therefore, one embodiment of the method for producing a smoked duck seasoned with gochujang sauce according to the present invention

Adding a dyeing agent to the duck raw meat and aging;

Smoking the mature duck at 60-80 ° C .;

Cooling the smoked duck at 0-10 ° C .; And

Seasoning with chilled duck sauce for the smoked duck sauce according to the present invention to the cooled duck.

The salting agent may be any salting agent used for salting meat, especially ducks, and one embodiment of the salting agent is RBM, casein, whey, sun salt, nitrite, sugar, red wine, white pepper, garlic, onion, ginger , Natural seasonings, red powder, charcoal rib extract, oyster sauce, beef powder-D, smoke oil, and erythorbic acid. The RBM can be purchased as Regal Brine Mix ^™ (Taiwon Food Industry Co., Ltd.) and includes a coloring agent. The whey can be obtained commercially as Rich Mill ^TM (Efood Co., Ltd.). The red powder can be obtained from Efood Co., Ltd. The charcoal rib taste extract can be obtained from Taewon Food Industry Co., Ltd. Beef powder-D means beef powder commonly used in the art and can be obtained from Efood Co., Ltd.

Adding and aging the salting agent may be aged at room temperature 18-25 ° C. for about 8-15 hours. Smoking the matured duck may be aged for about 150-200 minutes. The cooling may be carried out, for example, in a precooler.

The smoked duck according to the present invention may be marketed as seasoned with the kochujang sauce, and the smoked duck is marketed as a set separately from the kochujang sauce without being seasoned with the kochujang sauce in advance and purchased by the consumer. You can also cook the smoked duck on a pan or grill, season with the attached gochujang sauce and bake.

The smoked duck seasoned with the kochujang sauce may be appropriately packaged and supplied to the consumer, for example, vacuum packed, then heat sterilized at a temperature of 70-100 ° C. for about 10-30 minutes, and then commercially available.

As described above, the red pepper sauce for smoked duck seasoning according to the present invention is dextrin and mixed soy sauce, when roasted smoked duck seasoning, while the duck oil coming out when grilling smoked ducks do not fry well peculiar to the duck You can improve the palatability of duck meat to suit Korean tastes by eliminating fishy smell. Therefore, the seasoning and roasting of red pepper paste sauce according to the present invention before roasting the smoked duck is preferable because it is easy to cook while further improving the taste of the duck. In addition, by directly seasoning and selling smoked duck meat it can supply a smoked duck meat markedly improved convenience and palatability.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

Example 1 Preparation of Kochujang Sauce for Smoked Duck Seasoning (1)

Each component was accurately weighed to a total weight of 1 Kg in the weight ratio of Table 1 and added to the mixing tank. Among the components of Table 1, the main lump base No. 1, the base lump base No. 2, paste, and the flavor was purchased from Dongbang Food Master Co., Ltd. The base lump base No. 1 is bae puree, seasoning paste, chicken extract, sesame oil, onion, beef Extract, oleoresin capsicum, and oleoresin paprika; Jumulus lump base No. 2 contains Cheongyang red pepper powder, beef delicacy, yeast extract powder, impeller-paper, pepper, and 5-ribonucleotide disodium; The paste contains Cajun seasoning base, spicy paste, ionic starch, hot paste, tomato paste; The flavors include purified water, liquid fructose, liquid glucose, lemon vinegar, refined salt, oligosaccharides, spirits, homo extract crude powder, malt extract, grapefruit seed extract, and flavor enhancers.

The source internal temperature was brought to 92 ° C. and then heat sterilized and mixed for 30 minutes. The finished sauce thus exhibited a red, viscous liquid phase.

ingredient Compounding ratio (% by weight) corn syrup 19.00 White sugar 15.17 Mixed Soy Sauce 14.00 Purified water 13.38 Kochujang 9.50 Jumulokbase No.1 (Dongbang Food Master Co., Ltd.) 4.72 Chopped ginger 4.20 chopped garlic 4.00 dextrin 4.00 Jumulokbase No.2 (Dongbang Food Master Co., Ltd.) 3.28 Ginger Extract 2.30 Sospace (Dongbang Food Master Co., Ltd.) 2.00 Pepper seed oil 2.00 Refined Salt 1.00 Sodium L-Glutamate 0.95 Mihyang (Dongbang Food Master Co., Ltd.) 0.50

Comparative Example 1

Kochujang sauce was prepared in the same mutual ratio as in Example 1, except that mixed soy sauce and dextrin were not added in Example 1.

Example 2 Preparation of Smoked Duck Seasoned with Kochujang Sauce for Smoked Duck Seasoning (1)

One duck with good freshness is formed (the process of separating the bones and flesh to be eaten by crushing the crushed fresh duck carcasses), then 0.9 g of RBM (regal brain mix mix, food, domestic), casein (Efood, Germany) ) (0.8) g, whey (rich wheat, domestic) 1.4 g, sun salt (solar salt, domestic) 3.9 g, nitrite (food, imported) 0.15 g, sugar (Q1, domestic) 5.6 g, red wine (Jinro, domestic) 0.7 g, White pepper (Madam), 4.2 g, Garlic (Madam), 3.2 g, Onion (Madam), 3.8 g, Ginger (Madam) Imported) 2.9 g, natural seasonings (Sanaeae, domestic) 2.9 g, red powder (e-food, domestic) 1.4 g, charcoal rib taste extract (e-food, domestic) 7.6 g, oyster sauce (Ottogi, Hong Kong) 1.5 g, beef A dyeing agent mixed with 1.33 g of Powder-D (Efood, Import), 0.4 g of Smoke Oil (Dongbang Food, Domestic), and 0.5 g of Erysolevinic Acid (Efood, Import) was added and soaked for 12 hours.

The duck, which had been dyed, was placed in a smoker and set at about 80 ° C. to smoke for about 180 minutes. The smoked whole duck was put in a precooler (3 ° C), cooled for 60 minutes, and then sliced. 60 g of the smoked duck sauce prepared in Example 1 was applied to the sliced meat and vacuum-packed. Vacuum packaging was used nylon / polyethylene (NY / PE) vacuum packaging. Vacuum-packed duck meat was sterilized at 80 ° C. for about 15 minutes and then stored at 0-4 ° C. in the refrigerator.

Comparative example  2

A smoked duck seasoned with a kochujang sauce was prepared in the same manner as in Example 2 except for using the kochujang sauce prepared in Comparative Example 1 instead of the smoked duck sauce prepared in Example 1.

Experimental Example 1: Cooking Convenience Confirmation Test

The smoked duck seasoned with the kochujang sauce prepared in Example 2 and Comparative Example 2 was tested to measure the degree of oil splashing during cooking. Two pans 30 cm in diameter were prepared and each was weighed for about 3 minutes, and the smoked ducks seasoned with the red pepper paste sauce prepared in Example 2 and Comparative Example 2 were each baked in a separate frying pan. Then, 10 minutes after the start of baking, a white paper having a length of 50 cm was placed vertically on a portion about 20 cm away from each frying pan and held for about 3 minutes. After 3 minutes, the number of oil droplets splattered on each white paper was checked.

As a result, about 90 oil droplets were confirmed in the paper on which the smoked duck prepared in Example 2 was roasted, but about 400 oil droplets were confirmed in the paper on which the smoked duck prepared in Comparative Example 2 was baked. Thus, it was confirmed that the smoked duck seasoned with the kochujang sauce prepared in Example 2 was significantly less oily when cooked.

Experimental Example 2: sensory test

Smoked duck seasoned with gochujang sauce prepared in Example 2 and Comparative Example 2, and smoked duck without any seasoning with gochujang sauce in Example 2 to cook directly to 20 trained panels Then, a sensory test on a 5-point scale was performed.

Each of the 20 men was asked to bake each smoked duck on a separate grill and then tasting each. Then, the degree of oil splashing on the grill, the unpleasant smell of the duck, and the taste of the duck were evaluated. The results are averaged and shown in Table 2 below. Ten panels were cooked and sampled in order of marinated smoked duck, duck prepared in Example 2, and duck prepared in Comparative Example 2, and the remaining ten panels were marinated smoked duck, duck prepared in Comparative Example 2, and The ducks prepared in Example 2 were cooked and sampled.

Evaluation item Example 2 No seasoning
Smoked duck Comparative Example 2 Oil is not splashed 4.2 2.8 4 Duck smell unpleasant 4.9 3.6 4 flavor 4.9 3.2 3

* Scale (1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good)

According to the sensory test results, Example 2, a smoked duck seasoned with red pepper paste sauce according to the present invention, was significantly higher than Comparative Example 2 and smoked duck without seasoning. From these results, it was confirmed that the red pepper paste sauce for smoked duck seasoning according to the present invention can improve palatability while eliminating the unique fishy fish without splashing duck oil due to the dextrin and mixed soy sauce.

Claims (7)

Kochujang sauce for smoked duck seasoning comprising 30-70 parts by weight of dextrin and 130-180 parts by weight of soy sauce with respect to 100 parts by weight of kochujang. According to claim 1, wherein the soy sauce is marinated soy sauce, acid-decomposed soy sauce, or mixed soy sauce, smoked duck seasoning red pepper sauce. The method according to claim 1 or 2, wherein 180-220 parts by weight of starch syrup, 150-170 parts by weight of white sugar, 150-170 parts by weight of water, 40-60 parts by weight of cast base No. 1, 35-45 parts by weight of ginger, garlic 35 -45 parts by weight, Foundry Luck Base No. 2 33-37 parts by weight, 22-26 parts by weight of ginger extract, 20-23 parts by weight of sospace, 20-23 parts by weight of red pepper seed oil, 8-12 parts by weight of salt, sodium L-glutamate Gochujang sauce for smoked duck seasoning, characterized in that it comprises 8-12 parts by weight, and unflavored 4-6 parts by weight. Smoked duck seasoned with the smoked duck sauce of any one of Claims 1-3. Adding a dyeing agent to the duck raw meat and aging;
Smoking the mature duck at 60-80 ° C .;
Cooling the smoked 0-duck at 10 ° C .; And
A method of producing a smoked duck seasoned with red pepper paste sauce comprising the step of seasoning the cooled duck with the red pepper paste sauce for smoked duck seasoning of any one of claims 1 to 3. The salting agent according to claim 5, wherein the salting agent is RBM, casein, whey, sun salt, nitrite, sugar, red wine, white pepper, garlic, onion, ginger, natural seasoning, red powder, charcoal rib extract, oyster sauce, beef powder- D, smoke oil, and the manufacturing method characterized in that it further comprises erythorbic acid. The method according to claim 5, further comprising vacuum packing the vacuum wrapping paper.