KR20150035147A - Process for preparation of seasoning made from duck bone and seasoning prepared thereof - Google Patents

Abstract

The present invention relates to a method for producing a natural seasoning comprising a slaughter step, a washing step, a drying step, a shredding step, a mixing step and a shredding step.
In the slaughter phase, the ducks are slaughtered. Ducks are slaughtered ducks fed with feed containing garlic. In the washing step, the disassembled duck bone is washed in the slaughter step. In the drying phase, the washed duck bone is dried in a yellow oven. In the crushing stage, the dried duck bone is crushed. In the mixing step, the crushed duck bone is mixed with the natural material. The natural ingredients to be mixed include lobster, ginger, garlic and pepper. In the crushing step, the duck bone after the mixing step is finely pulverized.
According to the present invention, it is possible to provide a natural seasoning having enhanced nutritional components by using a duck bone and various natural materials, and it is possible to produce duck soup water quickly and conveniently. In addition, there is an effect that a natural seasoning having reduced odor peculiar to duck can be provided while using a duck bone.

Description

TECHNICAL FIELD The present invention relates to a process for preparing a natural seasoning containing a duck bone and a natural seasoning prepared by the process,

The present invention relates to a method for preparing a natural seasoning containing a duck bone and a natural seasoning prepared thereby, and more particularly, to a method for producing a natural seasoning enhanced in nutritional content by using a variety of natural materials, ≪ / RTI >

In general, it is difficult to utilize the remaining ducklings because they are difficult to cook. Unlike chickens, which are used as distinctive delicacies for specific parts such as feet, sand, shells, etc., ducks usually have a unique odor, so only smoked meat is usually used for grilling. .

Korean Patent No. 1285845 discloses a method for preparing duck meat using the skins of the remaining ducks. As described, the conventional duck broth manufacturing method includes a configuration for boiling a duck bone.

However, when the duck bone is boiled and processed into broth as described above, the duck bone is harder than the bones of the chicken and the like, so that it has to be concerned for a long time. In addition, there is an inconvenience that the volatilization amount of the nutrients increases during the long boiling process and the loss of the nutrients is large, and the bones are taken out from the prepared broth.

Accordingly, it is necessary to develop a natural seasoning in which ducks are used to quickly and conveniently produce nutrient-enriched broth, but the odor of the duck is reduced.

SUMMARY OF THE INVENTION The present invention has been made to overcome the above-mentioned problems, and it is an object of the present invention to provide a natural seasoning enhanced with nutrients by using a duck bone and various natural materials.

It is an object of the present invention to provide a natural seasoning which can quickly and conveniently produce duck meat.

It is an object of the present invention to provide a natural seasoning having reduced odor peculiar to a duck while using a duck bone.

In order to accomplish the above object, the present invention provides a method for preparing a natural seasoning comprising: a slaughtering step of slaughtering a duck; a washing step of washing the duck bone disassembled in the slaughtering step; a drying step of drying the washed duck bone in a yellow soil A crushing step of crushing the dried duck bone, a mixing step of mixing the crushed duck bone with a natural material, and a crushing step of finely grinding the duck bone after the mixing step.

Ducks slaughtered at the slaughter stage are ducks fed with feed containing garlic.

The natural materials to be mixed in the mixing step include green onions, ginger, garlic and pepper.

The method for producing a natural seasoning according to the present invention includes a packaging step of packaging a duck bone with a tea bag by a shredding step.

According to the method for producing a natural seasoning according to the present invention, natural seasoning can be manufactured by using a duck bone, and duck meat with enhanced nutritional content can be produced quickly and conveniently.

In addition, according to the method for producing natural seasoning according to the present invention, it is possible to produce a natural seasoning having reduced odor peculiar to duck while using duck bone, and to produce duck meat having improved sensibility.

1 is a flowchart showing a method for producing a natural seasoning according to an embodiment of the present invention.
FIG. 2 is a flow chart showing in detail a natural material mixing step in a method of manufacturing a natural seasoning according to an embodiment of the present invention.
Fig. 3 is a view showing the outline of the inside of the duck drying apparatus for implementing the present invention and the schematic structure thereof.
FIG. 4 is a detailed view showing the structure of the bottom surface and the floor of the dirt drainer of the duck drying apparatus for practicing the present invention.
Fig. 5 is a view showing the appearance and the schematic structure of the interior of a natural material drying apparatus for practicing the present invention. Fig.
Fig. 6 is a detailed view of a drying conveyor of an obovate for carrying out the present invention. Fig.
FIG. 7 is a detail view of the discharge port and the conveying conveyor of the ob white space for practicing the present invention. FIG.
8 is a chart showing the results of sensory evaluation of duck broth using natural seasoning according to an embodiment of the present invention.
FIG. 9 is a graph showing the analysis result of a taste sensor of duck meat using natural seasoning according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

FIG. 1 is a flow chart showing a method of manufacturing a natural seasoning according to an embodiment of the present invention, FIG. 2 is a flowchart showing a natural material mixing step in detail in a method of manufacturing a natural seasoning according to an embodiment of the present invention, 7 is a view showing a structure of a drying device for ducks and natural materials for carrying out the present invention.

As shown in the figure, a method of manufacturing a natural seasoning according to an embodiment of the present invention includes a slaughter step S100, a cleaning step S200, a drying step S300, a shaking step S400, a mixing step S500, (S600).

In the slaughter step (S100), the duck is slaughtered. Ducks have detoxifying action and are known to be particularly effective for adult diseases such as hypertension, arteriosclerosis and diabetes, and as a high protein, high calorie food, which helps in postpartum cooking and patient recovery. Duck meat oil contains a large amount of essential fatty acids linolenic acid, linolenic acid and arichidonic acid. It contains essential amino acids, minerals, vitamins C, E, B1, B2, calcium, phosphorus, iron and potassium. Also, the content of unsaturated fatty acids is high, and the content of palmitic acid, which is a saturated fatty acid, is smaller than that of other meats, and the content of cholesterol is also small. Therefore, unlike other meat products, duck meat can be used to produce high-protein, high-calorie broth that is rich in fat but has good health.

 The ducks slaughtered are preferably ducks fed with feed containing garlic. Ducks raised by feeding garlic have a high content of selenium in the body, and there are few duck - specific intestines in meat quality. It is preferable for the growth of ducks that the amount of garlic to be gradually increased during the rearing of the duck is preferable for the growth of the ducks, and it is preferable to keep the feed containing the meat or the fish from being fed. More specifically, the garlic juice is fed with the common feed until day 20 after hatching, and the crushed garlic and the general feed are fed at a ratio of 6: 4 to 7: 3 by weight until 40 days, The general diet is fed at a weight ratio of 8: 2 to 9: 1. If the amount of garlic supplied is greater than the amount of garlic at each growth stage, the weight of the duck body becomes less than 3 kg and the merchantability is lowered. If the amount of garlic is less than that,

The slaughtered ducks are sufficiently bleeding and remove the lymph nodes to further reduce the nourishment. The slaughtered ducks are disassembled to separate the lean meat, and the head and bone are prepared with the duck meat for preparing the natural seasoning according to the embodiment of the present invention.

In the cleaning step S200, the duck bone prepared in the slaughter step S100 is washed. At this time, it is preferable for the washing water to use yellow clay water for the purpose of reduction in the soil. The yellow clay loam is collected from clean loess to remove impurities, crushed to a size of 100 to 300 mesh for smooth purification, and water filtered through a water purification device is used. Hwangtoe has a large honeycomb structure, which stores far infrared rays and anions beneficial to human body in the pores and contains many minerals such as iron, phosphorus, manganese, and magnesium. It is known that the yellow clay produced by using such loess is widely used as a medicinal water because it has a detoxifying action and is excellent in adsorption ability of harmful substances. When the duck cartilage is washed by using such a yellow clay, the extra blood remaining in the duck is removed, and the duckiness of the duck is further reduced. The cleansed duck bone should be wiped off with water.

In the drying step (S300), the duck bone washed in the washing step (S200) is dried in the duck soil (1100) for duck drying. 3 and 4, the ceiling and side surfaces of the dirt drying yellow soil 1100 are made of refractory bricks 1110 and the inside is made of yellow clay compression bricks 1120 having a thickness of 30 to 35 cm . A canal line 1130, which is a heat-resistant wire, is installed between the refractory brick 1110 and the yellow clay compression brick 1120. The chamfering line 1130 conducts resistance heating of the duck bone by conducting and radiating heat of 1250 to 1300 캜 into the inside of the glove box 1100. The resistance heating can efficiently obtain a high temperature, and the temperature can be freely controlled, so that a good quality dried material can be obtained. At this time, the bottom of the yellow soil 1100 for duck drying is formed to have a structure in which yellow soil 1140 having a thickness of 30 to 35 cm is laid and covered with gravel 1150 to emit radiant heat to the maximum. As shown in FIG. 6 and FIG. 7, from the inlet 1200 to the outlet 1400, the drying conveyor 1300 is connected to the wire net structure, thereby absorbing the radiant heat as much as possible, thereby drying. The discharge port 1400 is formed in a structure that opens when a duck bone of a predetermined weight or more is collected. When the discharge port 1400 is opened, the duck cartilage that has gathered is discharged to the outside through the discharge door 1500 and is transported to the crusher (not shown) by the conveying conveyor 1600, and is subjected to the crushing step S400.

By drying in the yellow soil (1100) for duck drying with this structure, it is possible to deodorize the odor and fishy smell by the yellow soil, and the drying time is greatly shortened than the general drying process. The dirt drying hull soil 1100 is formed in the form of a dome, since the inner air circulation is smooth, not only the drying efficiency is good but also the heating efficiency is excellent. Further, since the inner wall of the yellow soil 1100 for duck drying is formed of the yellow clay compression bricks 1120, far-infrared rays are emitted. When the far-infrared rays are radiated, the resonance absorption phenomenon activates the water molecules and activates the dissolved oxygen, so that the infiltration of bacteria can be suppressed and the freshness of the food can be maintained for a long time. In addition, it has a high water-solubility and aging promotion effect, so it has a great effect of aging. It can sterilize at low temperature without destroying tissue or quality due to high temperature, and has effects of deodorization, purification and detoxification. You can make nutritious material while keeping it.

Duck Drying The drying conveyor (1300) of the yellow soil (1100) can be dried together with the duck bone by spreading pine needles. The pine leaves contain a large amount of terpenes. These terpenes have a high sterilizing power and preservative effect, which can prevent the decay of the duck bone. In addition, pine needles and duck bone dry together with the pine needles to absorb the fragrance of pine needles can remove the unique duck.

The drying step (S300) is carried out until the duck bone is sufficiently dried, and is preferably dried at an internal temperature of 200 to 300 DEG C for 24 to 27 hours. When the inside temperature of the yellowing oven 1100 is lower than 200 ° C, the drying time is prolonged and the production efficiency is lowered. If the temperature is higher than 300 ° C, the oak can be burnt in the dried duck bone. If the drying time is less than 24 hours, there is a high possibility that it is not dried enough to facilitate pulverization. If the drying time is longer than 27 hours, the flavor of the duck bone may be damaged and nutrients may be destroyed.

In the crushing step (S400), the dried duck bone is crushed in the drying step (S300). It is preferable that the pulverization is performed in a size of 150 to 250 mesh from the viewpoint of convenience of operation. When crushed to a size smaller than 250 mesh, the dust is heavy during the process, which makes the work inconvenient and the amount of the duck bone to be lost is small. When crushed to a size larger than 150 mesh, it is difficult to mix with the natural material even when mixing with the natural material in the subsequent mixing step (S500), and is difficult to be crushed to a uniform size in the crushing step (S600).

In the mixing step S500, the crushed duck bone is mixed with the natural material in the crushing step S400. The natural materials to be mixed can include greenweed, ginger, garlic and pepper. The natural material is composed of the materials for orienting the duck bone, and the original material is not mixed as it is, but is pulverized and mixed to a size similar to the crushed duck bone. More specifically, the natural material is thoroughly cleaned, pulverized to a size of 150 to 250 mesh after drying, and evenly mixed with the duck bone.

Daepa is an oriental herb, containing vitamin A, vitamin C, vitamin K and calcium. The digger warms the body, and it is known that it is the fruit of the cold because the heat is lowered and the cough and the wall are removed. It is said that the water that is ripened is good for the rheumatism, the statue, and it has the nervous stability and the fatigue recovery effect.

Ginger is a perennial vegetable ginger root of ginger in tropical Asia. It is widely grown around warm regions. Citric, zingiberene or terpene, and spicy flavor components such as zingherone and shogaols. [0031] The present invention also relates to a method for producing the above- Ginger removes rheumatic disease, stops vomiting, removes the fence, and opens the stomach to energize digestion and absorption. Spicy and tasty ginger is effective in removing the odor of the duck bone.

Garlic is a perennial herbaceous plant with a lily lily and has a strong scent, which removes fishy smell, improves the taste of food, and improves appetite. Garlic contains various nutrients such as vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, phosphorus, zinc, selenium and alicin. Alicin has a powerful antiseptic and antimicrobial action, killing foodborne pathogens and killing Helicobacter pylori causing gastric ulcers. Alicin also helps digestion, increases immunity, and lowers cholesterol levels. When Alicin is combined with Vitamin B1, it is converted to Alitalia to help you recover from fatigue and improve your tincture. Garlic contains a variety of sulfur compounds in addition to allysine, and methylcysteine is known to inhibit liver and colon cancer. Sulfur compounds also have antioxidant action to remove active oxygen. In addition, garlic absorbs and stores selenium in the soil, and selenium is also known to prevent cancer. The physiologically active ingredient in garlic, scorodin, warms the organs and promotes blood circulation and metabolism.

Pepper is the dried fruit of the evergreen plants of the pepper tree pepper, and pepper contains piperine, chavicine and so on. Piperine helps digestion and kills bacteria in saliva and stomach fluids. Cabbicine is a hot component of pepper and is a geometric isomer of piperine. It has an antioxidant and anticancer action, and acts on it to promote the secretion of digestive juices. Kybyshin also removes the smell of meat, has a preservative effect, is used as a spice, and serves to prevent the oxidation of vitamin C. CABISINE has antioxidant and anticancer effects and acts on it to promote the secretion of digestive juices. It is also used as a pesticide. It also helps absorption of vitamin B and beta carotene, eliminates cold, relieves wind and relieves pain. Kybyshin strengthens the stomach, stimulates appetite, and is used as a nerve stimulant to relax the five muscles and strengthen the kidneys and blood. In one room, pepper is used as medicine for symptoms such as indigestion, stomach weakness, vomiting due to the effect of hot spring, dry, windy, perspiration. The refreshing flavor of pepper enhances appetite and is effective in eliminating the benefit of the duck. It also has a germicidal effect and contains ingredients that help digest high-protein foods, so it matches well with ducks.

More specifically, as shown in FIG. 2, the natural material mixed with the duck bone in the mixing step S500 includes a natural material washing step S510, a natural material drying step S520, a natural material shaking step S530 ) And a dry skeleton mixing step (S540).

In the natural material washing step (S510), the natural materials including greenworm, garlic, ginger and pepper are washed cleanly. At this time, it is more preferable to clean the natural material by using the detergent as the washing water, because the remaining pesticide and heavy metals which may remain in the natural material can be adsorbed and removed. The washed natural material is supported on the sieve and the water is shaken off.

In the natural material drying step (S520), the washed natural material is dried in the yellow soil 2100 for vegetable drying and the yellow soil 2100 for vegetable drying may be provided beside the yellow soil 1100 for duck drying. As shown in FIG. 5, the planting hothouse 2100 for vegetable drying is formed in the form of a dome because the radiation of the far-infrared rays and the circulation of the inside air are smooth, so that the drying efficiency is good. The natural material is freeze-dried inside the yellow soil (2100) for vegetable drying. A vacuum pump (not shown) for freeze drying may further be provided in the inside of the yellow soil 2100 for drying vegetable. As shown in FIGS. 6 and 7, the outlet 2400 is connected to the drying conveyor 2300 from the inlet 2200, and the outlet 2400 is formed to open when natural materials of a certain weight or more are collected. When the discharge port 2400 is opened, the collected natural material is discharged to the outside through the discharge door 2500 and is transported to the crusher (not shown) by the conveying conveyor 2600, and the natural material is subjected to the crushing step S530. The natural material is lyophilized in the yellow soil (2100) for drying vegetable so that it can be stored at room temperature for a long period of time and dried at a low temperature of -10 to -30 ° C inside temperature, And is not limited thereto.

In the natural material washing step (S530), the natural material dried in the natural material drying step (S520) is pulverized. It is preferable that the pulverization is performed in a size of 150 to 250 mesh from the viewpoint of convenience of operation. When crushed to a size smaller than 250 meshes, the dusting becomes severe during the process, which not only inconveniences the operation but also reduces the amount of natural materials lost. If it is crushed to a size larger than 150 mesh, then it is difficult to mix with the dry skeleton when mixing with the skeleton in the subsequent skeleton mixing step (S540), and it is difficult to be uniformly crushed in the skeletonizing step (S600).

In the dry skeleton mixing step S540, the duck bone in the form of a dry powder made through the above-described crushing step (S400) is mixed with the natural material in the form of dry powder obtained through the above-described natural material crushing step (S530).

As described above, in the process for producing natural seasoning according to the embodiment of the present invention, since the natural material is mixed with the duck bone in a pulverized state, fine pulverization is easy in the subsequent crushing step. The mixing ratio of the natural materials is preferably 8 to 10 parts by weight, greater than 8 to 10 parts by weight of ginger, 4 to 5 parts by weight of garlic, and 4 to 5 parts by weight of pepper to 100 parts by weight of the duck bone. If less of each natural ingredient is mixed, it may be difficult to get enough of the taste of the duck bone, and if it is mixed excessively, the duck flavor may be deteriorated.

In the crushing step (S600), the mixed natural material and the duck bone are finely pulverized in the mixing step (S500). The fine grinding can be performed by a commercially available general nano grinder, and the mixture of the duck bone and the natural material is finely pulverized to have a size of 400 to 600 mesh. The mixture is mixed more evenly through the milling process. The mixture of finely divided duck bone and natural materials can be used as a natural seasoning as it is, or as a natural seasoning which is packed in a tea bag after a packing step (S700) and is easier to use.

It is preferable to use a natural filter paper made of corn as the tea bag. The corn filter paper is a filter paper made of polylactic acid (PLA) polymer obtained by polymerizing lactide obtained by corn fermentation. Such corn filter paper is harmless to human body since it does not use harmful solvent in manufacturing process. Although the convenience of use is improved when a commercially available paper filter is used for tea bag packaging, the filter paper itself may deteriorate the sensory properties of the broth produced by putting the drug smell and the tea bag seasoning into the filter paper itself. The natural seasoning according to the embodiment of the present invention has the effect of preventing the odor of the tea bag from being infiltrated into the broth by using the natural seasoning conveniently and neatly by packing the tea bag using the corn filter paper.

The natural seasoning according to the present invention produced by such a manufacturing method has the effect of easily producing duck broth containing abundant nutrients such as selenium contained in the duck bone. In addition, the rich fat component of the duck can produce a soft, rich, and deeply flavored broth, and the broth having reduced odor peculiar to the duck can be produced. When duck meat is to be produced, the natural seasoning according to the embodiment of the present invention is very convenient because it is required to boil water for 3 minutes or more. The finely pulverized natural seasoning is immersed in boiling water and then dispersed evenly in water by the flow of the inside of the tea bag, so that it is excellent in solubility.

Hereinafter, the present invention will be described in more detail by way of examples, but the scope of the present invention is not limited by the examples.

[Example]

Garlic juice was sprayed on the eggs from the eggs until 20 days after hatching, and mixed with 6: 4 by weight of crushed garlic and common feed until 40 days. Crushed garlic and common feed were mixed at a weight ratio of 8: 2 They are slaughtered with domestic duck raised. Prepare the head and bones of the slaughtered ducks with meatballs, soak them three times for 5 minutes each time and wash them. The dehydrated duck bone is poured into a pale yellow soil and dried at 220 ° C for 25 hours. The dried duck bone is crushed into 200 mesh, and the dried crushed ginger, dried ginger, dried garlic and pepper are crushed into 200 mesh and mixed with 90g, 90g, 50g and 50g, respectively. The mixture was finely pulverized to 400 to 600 mesh, and then 3 g of a natural filter paper made of corn was packed in a tea bag to prepare a natural seasoning.

[Comparative Example 1]

Feed the general diet and slaughter the native duck. Prepare the head and bones of the slaughtered ducks with meatballs, soak them three times for 5 minutes each time and wash them. The dehydrated duck bone is poured into a pale yellow soil and dried at 220 ° C for 25 hours. The dried duck bone is crushed into 200 mesh, and the dried crushed ginger, dried ginger, dried garlic and pepper are crushed into 200 mesh and mixed with 90g, 90g, 50g and 50g, respectively. The mixture was finely pulverized to 400 to 600 mesh, and then 3 g of a natural filter paper made of corn was packed in a tea bag to prepare a natural seasoning.

[Comparative Example 2]

Garlic juice was sprayed on the eggs from the eggs until 20 days after hatching, and mixed with 6: 4 by weight of crushed garlic and common feed until 40 days. Crushed garlic and common feed were mixed at a weight ratio of 8: 2 They are slaughtered with domestic duck raised. Prepare the head and bones of the slaughtered ducks with meatballs, soak them three times for 5 minutes each time and wash them. The dehydrated duck bone is put into a hot air dryer and dried at 220 캜 for 30 hours. The dried duck bone is crushed into 200 mesh, and the dried crushed ginger, dried ginger, dried garlic and pepper are crushed into 200 mesh and mixed with 90g, 90g, 50g and 50g, respectively. The mixture was finely pulverized to 400 to 600 mesh, and then 3 g of a natural filter paper made of corn was packed in a tea bag to prepare a natural seasoning.

[Comparative Example 3]

Garlic juice was sprayed on the eggs from the eggs until 20 days after hatching, and mixed with 6: 4 by weight of crushed garlic and common feed until 40 days. Crushed garlic and common feed were mixed at a weight ratio of 8: 2 They are slaughtered with domestic duck raised. Prepare the head and bones of the slaughtered ducks with meatballs, soak them three times for 5 minutes each time and wash them. The dehydrated duck bone is poured into a pale yellow soil and dried at 220 ° C for 25 hours. The dried duck bone was finely pulverized to 400 to 600 mesh, and then 3 g of the natural filter paper made of corn was packed in a tea bag to prepare a natural seasoning.

Fig. 8 shows the sensory evaluation results of Examples and Comparative Examples 1 to 3.

For the sensory evaluation, 3 g of each seasoning was immersed in 1 L of boiling water for 3 minutes to prepare broth. Twenty (20 male and 10 female) sensory test workers evaluated the ingenuity, Respectively.

As shown in the examples, although the sensory taste of the fat was not so high, the taste of the fat was low and the taste was excellent. Comparative Example 1 prepared with duck meat with no garlic supplemented at the time of breeding showed a somewhat increased sensation as compared with the Example, but slightly lowered and decreased digestibility. In Comparative Example 2, which was made from non-dry duck meat in the yellow soil, the water content was reduced and the sensation was somewhat increased as compared with the Example. Comparative Example 3, which was produced without adding natural materials, showed reduced water resistance as compared with the Examples.

Fig. 9 shows the results of statistical processing by measuring the taste patterns of Examples and Comparative Examples 1 to 3.

To investigate the taste pattern, 3 g of each seasoning was immersed in 1 L of boiling water for 3 minutes to prepare broth. Then, 800 ml of 1 M potassium chloride aqueous solution was added to 40 g of the broth solution, and ultrapure water was added thereto to obtain a total of 80 g. A 10 mM potassium chloride aqueous solution was used as a supplement.

The sensor was equipped with 5 kinds of foodstuff sensors (CT0, C00, AAE, CA0 and AE1) and 4 repeated measurements in '2 step washing sample measurement' mode. Respectively. The measurement results were calculated in 'Basic process' mode using analysis software (Taste analysis application, Insent, Japan). The display unit is the taste information unit calculated by the analysis software. It is the minimum difference of the taste which can be distinguished by human being as one unit, and the used taste sensor can measure up to 0.01 unit.

As shown in the analysis of the overall taste pattern, the example showed a pattern similar to that of the comparative example 1, but showed a significant difference in the umami and the like from the comparative examples 2 and 3. As shown in FIG. In particular, Comparative Example 1, in which garlic was not fed during the rearing of ducks, showed a pattern similar to that of the Example, but the astringency and saltiness were somewhat enhanced. Compared Example 3 in which the natural taste was not added and the bitterness in the comparative example 3 was slightly darker than that in the example.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate the understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

1000: Duck drying apparatus 1100, 2100: Yellow soil
1110: refractory brick 1120: yellow clay brick
1130: Kan derail 1140: Yellow soil
1150: Ellipse and gravel 1160: Thermometer
1200, 2200: inlet 1300, 2300: drying conveyor
1400, 2400: Outlet 1500, 2500: Outlet door
1600, 2600: conveying conveyor 2000: natural material drying device

Claims (5)

A slaughter step for slaughtering the duck,
A washing step of washing the duck bone disassembled in the slaughtering step;
A drying step of drying the washed duck bone at the soil cover,
A crushing step of crushing the dried duck bone,
A mixing step of mixing the crushed duck bone with a natural material,
And a step of finely grinding the duck bone through the mixing step. The method according to claim 1,
The ducks slaughtered in the slaughter step
Wherein the duck is a duck raised by feeding a feed containing garlic. The method according to claim 1,
The natural material to be mixed in the mixing step is
A ginger, garlic, and pepper. ≪ RTI ID = 0.0 > 8. < / RTI > The method according to claim 1,
And a packaging step of packaging the duck bone through the above-mentioned crushing step. A natural seasoning prepared by the method according to any one of claims 1 to 4.

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