KR20140071619A - Manufacturing Method For Smoking Of Duck Meat - Google Patents

Abstract

The present invention relates to a method for preparing smoked duck containing a pine needle component to enrich an active ingredient, to enhance functionality, and to remove a bad smell unique to duck, thereby having an effect of leading popularization of duck meat and enhancing added value. To do this, the method for preparing smoked duck, according to the present invention, is characterized by being prepared by the steps of: preparing salting liquid by adding a pine needle component in a salting agent; removing back bone of a butchery duck and then washing to remove blood; mixing and immersing duck meat by immersing duck meat into salting liquid and then rotating it in a tumbler for 4 to 5 hours; aging duck meat passing through the step of mixing and immersing for 12 to 16 hours; drying the duck meat passing through the step of aging for 20 to 30 minutes at 60°C; smoking dried duck meat with wood chip of a beech and a pine tree; wetting the smoked duck meat; and pre-cooling and cooling and aging wetted duck meat, wherein the pine needle component is added in an amount of 2 to 5 wt% of a slating agent.

Description

{Manufacturing Method For Smoking Duck Meat}

The present invention relates to a method for producing duck meat having an effect of promoting the popularization of duck meat and increasing the added value by eliminating the odor peculiar to the duck, which contains the pine leaf ingredient to improve the active ingredient and functionality.

As the life of mankind becomes more lively, the demand for meats such as various kinds of meat and poultry is increasing rapidly. The consumption of such meats is a study of various foods utilizing spices, .

Smoke means that the salted meat is smoked to dry and the ingredients of the smoke are absorbed or processed. Food processed using smoked food has a unique taste and color depending on the material of the smoke wood. The food is dried during smoking, and the preservative substances such as aldehydes, phenols, Thereby preventing deterioration, and preservability is increased because salt is used. Therefore, smoked foods have a unique flavor and are preserved, so they can be stored for a long time.

Barbecue is a whole meal of roasted meat, originally outdoors, which refers to food that is roasted on a tree or charcoal fire, but now it is called barbecue, It is an outdoor dish where ingredients are cooked in a skewer or on a grill and baked directly in the fire to eat the desired sauce.

Ham is originally a term used to refer to the thigh meat of pork, and its processed product is called ham. Now, its meaning is expanded to use meat other than pork meat, or products using meat other than pork meat, . Generally, most of the ham is subjected to a smoking process. During the smoking process, the aldehydes and phenols contained in the smoke penetrate into the surface of the raw material of the ham, thereby increasing the sterilization and preservative effect on the ham and having a unique flavor.

In general, sausages are processed foods that have been salted, stuffed, or seasoned, filled into casings, boiled in hot water or smoked, and are known to be processed more than ham or dried meat. The main ingredient is pork, In addition to lamb, liver and eggplant are main ingredients. Some ingredients include cheese, green peas, green pepper, egg, and milk.

On the other hand, recently, well-being, which means a healthy and affluent life, has come to be a social concern, and the purchase demand for functional foods has exceeded the level of enjoying nutrient intake and high-quality taste. Consumers' purchasing tendencies are changing, including health promotion as well as disease prevention and treatment.

In this social climate, duck meat is attracting much attention as a well - being food. Ducks are one of the most commonly used medicinal herbs in the past, but they have recently been reported to have excellent efficacy in geriatric diseases such as antidote function, hypertension, arteriosclerosis, circulatory diseases and diabetes, and consumption is increasing . Duck meat is a good source of iron, phosphorus, and vitamin B compared to other meats. It has a higher content of unsaturated fatty acids than beef or pork and is rich in essential amino acids such as lysine, valine, threonine, leucine and methionine . It is also very good nutrition and low calorie, so it is suitable for weight control diet, convalescent diet, and aged diet with low physical activity.

However, there is a disadvantage that duck meat has a distinctive odor, which causes some consumers to ignore it, and it can not be developed in a variety of ways compared to other meat or poultry. The most commonly used cooking methods are cooked with boiled rice or hot water, used as a tangjang food, used as roast beef such as pork, and smoked. When ducks are smoked, it is usually cooked by spraying various sauces or sauces through the sprayer or by brushing them with brush or brush. However, in the above method, since the various sauces and sauces are only put on the outer surface of the meat, sauces and spices are easily burned or lost, so that the nutrients can not be maintained. In addition, There is a problem of deteriorating the taste of the product.

Therefore, it is necessary to develop duck meat as a food that takes advantage of only the duck meat in accordance with the popularization of duck meat and various consumers' preferences.

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems. It is an object of the present invention to provide a poultry food ingredient containing a pine leaf ingredient to improve an effective ingredient and functionality, And to provide a method for producing duck smoke.

The above object can be accomplished by a method for preparing a poultry poultry product, comprising the steps of: preparing a poultry poultice by adding a pine needle component to a poultice poultice; removing the spine of the poultry meat to remove the poultry; Aging the duck meat after the mixed immersion step for 12 to 16 hours, drying the aged duck meat at a temperature of 60 DEG C for 20 minutes to 30 minutes, drying Smoothing the duck meat with beech wood and pine wood chips, wetting the smoked duck meat, pre-cooling and cooling the wet duck meat, and the pine needle component comprises 2 to 5 wt% By weight based on the total weight of the composition.

Herein, the pine needle component can be used as an essential oil, and the pine needle essential oil is added in an amount of 0.1 to 2% by weight of the dyestuff agent.

Here, the wetting step can be carried out over a second time, and the first step is wetted at a temperature of 75 ° C to 80 ° C for 10 minutes to 15 minutes, and the second time is wetted at a temperature of 85 ° C to 90 ° C for 10 minutes to 15 minutes.

According to the present invention, the method of producing duck meat has the effect of promoting the active ingredient and functionalities by containing the pine needle component and eliminating the odor peculiar to the duck, thereby inducing popularization of duck meat and increasing the added value.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. It will be apparent to those skilled in the art that these embodiments are provided by way of illustration only for the purpose of more particularly illustrating the present invention and that the scope of the present invention is not limited by these embodiments .

Fig. 1 is a process flow chart of a method for producing a dung smoker.

As shown in FIG. 1, a method for preparing a dung smoker is described. First, a dung solution containing pine needles is prepared. The ducks are washed with water, the bones and blood are removed, and the ducks are immersed in the drench solution. After immersion, aging, drying, fumigation and wet process are performed, followed by cooling and aging.

The above manufacturing method will be described in detail as follows.

In the preparation of the drench solution, the drench solution to be dipped in duck meat may be a known component, and the pine needle component may be contained in an amount of 2 to 5% by weight of the drench solution. It is more preferable that the pine leaf ingredient is added in powder form rather than the pineapple form, because the powder state is well mixed with the pineapple and the pine leaf ingredient is easily penetrated into the duck meat. In addition, the pine needle component is added in an amount of 2 to 5% by weight based on 100% by weight of the dyestuff solution. If the pine needle component is used in an amount of less than 2% by weight, I can give you.

In addition, pine needles can use pine needles essential oil instead of powders, and pine needles can contain 0.1 to 2% by weight of the pine needles. When pine oil essential oil added to the drench liquid is used in an amount of less than 0.1% by weight based on 100% by weight of the drench liquid, it is not meaningful to add the pine oil essential oil. If it exceeds 2% by weight, excessive pine oil oil affects the original taste of duck You can give. Therefore, it is preferable that the pine needle essential oil is used in an amount of 0.1 to 2% by weight based on the salt solution.

Here, pine oil essential oil is referred to as sunflower oil, red oil pine oil, and pine oil, which is 100% raw pine oil extracted from pine needles. It has a very pale yellowish translucent oil and 100% pine needles. It has very strong pine needles and strong volatility. This is because the main component of pine leaves is terpene oil. Terpene oil, the main component of pine leaves, is a completely different ingredient from terpene oil. It has a clear pharmacological effect that promotes blood circulation, lowers cholesterol, and a lot of unsaturated fatty acids. It has a similar action to vitamin E and has a peripheral vasodilating action and plays a major role in promoting hormone secretion. It is said that the action of Terpen does not catch a cold when eating pine leaves. Terpen is a volatile fragrance classified as a group of unsaturated hydrocarbons, and pine leaves contain about 7 to 12% of constituents.

On the other hand, the normal function of pine needles is to dissolve waste materials in the body and excrete them to the outside of the body, thereby cleansing the body of dirt and enhancing the tack, as well as enhancing the function and structure of the body, give.

Pine needles can be made by pouring fresh pine leaves in spring, washing them, cutting them, sterilizing them, extracting the crude solution according to the steam extraction method, and then refining them secondarily.

When the drip solution is ready, wash the ducks with clean water, remove the spines and blood. The duck meat is added to the drip solution and mixed and immersed in a tumbler for 4 to 5 hours while rotating. The duck meat is aged for 12 to 16 hours and then dried at a temperature of about 60 ° C for 20 to 30 minutes. By dipping the duck meat in the above process, the duck meat can penetrate into the meat well. The duck meat that has been tumbled is aged and then dried so that the drip liquid does not flow. When the drying temperature is high, the inside of the duck meat is dried It is preferable that the drying temperature is 60 [deg.] C.

Dried ducks are transferred to a fume hood and smoked for 10 to 15 minutes at a temperature of about 65 ° C using beech wood and pine wood chips. The purpose of fumigation is to remove the moisture and to make it dry, to penetrate the preservative ingredient in the smoke, to preserve it, and to remove the smell of duck meat by the smell of smoke, thereby enhancing the taste. For that reason, it is better to use hard hardwoods such as cherry trees and oak trees to burn. The smokes can usually use methods such as cold smell, on-smell, liquid smell, and lecture.

The wetting can also proceed in a second step, wherein the first step is wetted at a temperature of 75 ° C to 80 ° C for 10 minutes to 15 minutes and the second step is wetted at a temperature of 85 ° C to 90 ° C for 10 minutes to 15 minutes. The reason for going through the wet process for the second time is to keep the duck meat in the first wet to the inside, and to conduct the high temperature wet to sterilize and sterilize the meat in the second wet. After completion of the above-mentioned wet process, pre-cooling is carried out for 15 minutes, followed by cooling and aging for 1 hour to 2 hours in a freezer at a temperature of 1 to 5 ° C., and then vacuum-packed or box-packed.

After wrapping, duck smoked can be released as processed food after it has been inspected with a metal detector, and the duck smoked as above can be processed and distributed as smoked processed food such as duck meat barbecue, smoked ham, smoked sausage .

On the other hand, in order to provide various flavors of duck meat, it can be prepared by further adding a sauce for rib, flavor or curry flavor. The above various sources may be mixed with the drench solution, or may be prepared by applying to the surface in the last ripening stage and aging.

Also, ducks used for duck smoked can be ducks raised by common methods, but ducks used for pine duck smoked are already patented "ducks containing organic zinc and manganese, and ducks using the feed Ducks raised in the "Method" can be used as a material, and can be made from duck meat containing the active ingredient of loess or other active ingredients.

Ducks raised with patented feeds are produced so that the active ingredients of the zinc and manganese present in the feed increase the immunity of the ducks and the loess ingredients inhibit the absorption of harmful bacteria and Toxin into the body and the production of ammonia gas. Is rich in minerals and has no harmful bacteria or Toxin level.

Claims (3)

Adding a pine needle component to a dyestuff agent to prepare a dyestuff solution;
Removing the spine of the duck meat and washing the duck meat to remove the blood;
Immersing the duck meat in the drip solution and mixing and immersing the duck meat while rotating the dumb meat in a tumbler for 4 to 5 hours;
Aging the duck meat after the mixing and dipping step for 12 to 16 hours;
Drying the aged duck meat at a temperature of 60 DEG C for 20 minutes to 30 minutes;
Smolding the dried duck meat with beech and pine wood chips;
Wetting the smoked duck meat; and
And pre-cooling and cooling-aging the wet duck meat,
Wherein the pine needle component is added in an amount of 2 to 5% by weight of the pine needle. The method according to claim 1,
Wherein the pine needle component can be used as an essential oil, and the pine needle essential oil is added in an amount of 0.1 to 2% by weight of the pine needle. The method according to claim 1,
The wetting step may be carried out for a second time, wherein the first step is carried out at a temperature of 75 ° C to 80 ° C for 10 minutes to 15 minutes, and the second step is wetted at a temperature of 85 ° C to 90 ° C for 10 minutes to 15 minutes ≪ / RTI >

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