KR20150050881A - Preparation Method of Duck Soup with Good Taste - Google Patents

Abstract

The present invention provides a method for preparing a duck soup, including the steps of: cutting a duct with bones; immersing the cut duck in alkaline water wherein silk peptide and sun-dried salt are dissolved; heating the immersed duck at 60 to 80°C; cooling the heated duck at a room temperature; and preparing a duck soup by mixing the cooled duck with seasoning and water, and heating the mixture.

Description

Preparation method of Duck Soup with Good Taste "

More particularly, the present invention relates to a method for producing oritang containing duck meat, in which the flavor is greatly improved and the preservability is greatly improved, in addition to the effect of improving the elasticity of meat.

Ducks have long been known to be effective against stroke, hypertension, neuralgia, arteriosclerosis, obesity, frailty, tuberculosis, gastrointestinal diseases. These ducks contain strong antidotes in their bodies, so they do not die from toxic substances such as lye or hydrochloric acid, and they are resistant to disease because they have a lot of salt in their bodies.

In the oriental medicine, it is known that when using such a duck as a medicine itself, in addition to the above-mentioned efficacy, it also removes inflammation and newborn sprouts, eliminates accumulated blood, inflammation, pus, etc. and clears blood.

Conventional duck meat is known to be simply roasted without any special processing. However, in this case, the taste is strong and the meat quality is not good. Especially, the tendency of young children to avoid is increasing, have.

In order to increase the demand for duck meat and diversify the consumer segment, it is required to develop a new processed food of duck which is useful in nutrition in the body and is excellent in sensuality and which is enjoyed by both sexes.

DISCLOSURE Technical Problem The present invention has been conceived to solve the problems of the prior art as described above, and its object is to provide a method for manufacturing Orientang containing duck meat, in which the flavor is greatly improved, .

The technical problem of the present invention as described above is achieved by the following means.

(1) cutting a duck with a bone;

Dissolving silk peptide and sun salt in alkaline water to immerse the cut duck meat;

Heating the immersed duck meat at 60 to 80 캜;

Cooling the heated duck meat to room temperature; And

Mixing the cooled duck meat with seasoning and water to prepare a hot water;

≪ / RTI >

(2) The process for producing oriental water according to (1), wherein the alkaline water has a pH of 9.0 to 10.0.

(3) The method of manufacturing an oriental bath according to the above (1), wherein the heating is carried out at 50 to 80 캜 using a water-bead machine.

(4) The method according to (1), wherein the heated duck meat is cooled to room temperature within 3 to 5 minutes.

(5) A method for producing a hair follicle as described in (1) above, which comprises dissolving a silk peptide in alkaline water, mixing the same in a weight ratio with respect to Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus and asparagylase lipase, Further comprising the step of adding a microorganism and then fermenting the fermented product.

(6) In the above (3), the bead machine used for heating the duck meat includes a container for storing a plurality of the sealed duck meat together with water, a circulation device for circulating water stored in the container, Characterized in that it comprises a heating device for heating the water inside, a support plate for separating the sealed duck meat from the heating device, and a sensor for sensing the temperature inside the container Method of manufacturing oritang.

As described above, according to the present invention, besides the effect of improving the elasticity of the meat, the duck meat containing the duck meat whose flavor is greatly improved and the preservability is greatly improved is provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a partially cutaway perspective view showing a waterbom machine to which the present invention is applied; FIG.
FIG. 2 and FIG. 3 are sectional views showing a waterbom machine to which the present invention is applied. FIG.
4 is an explanatory view showing a main part of a waterbinder machine to which the present invention is applied;
5 is a sectional view showing another embodiment of a waterbom machine to which the present invention is applied;
6 is a sectional view showing still another embodiment of a male bead machine to which the present invention is applied;
7 and 8 are sectional views showing still another embodiment of a waterbom machine to which the present invention is applied.
9 is a sectional view showing still another embodiment of a waterbinder machine to which the present invention is applied;
Fig. 10 is a view showing the entire manufacturing process of the oriental bath according to the present invention. Fig.

A method of manufacturing an oriental bath according to the present invention comprises: cutting a duck with bone; Dissolving silk peptide and sun salt in alkaline water to immerse the cut duck meat; Heating the immersed duck meat at 60 to 80 캜; Cooling the heated duck meat to room temperature; And mixing the cooled duck meat with seasoning and water to prepare a hot water.

Hereinafter, the contents of the present invention will be described in more detail as follows.

The duck meat used in the present invention is not particularly limited, but duck meat cut with duck bone is used as a raw material.

The alkaline water as the immersion liquid corresponds to the alkaline electrolytic water preferably having a pH of 8.5 to 10.5, and the silk peptide and the salt are dissolved, and the cut duck is immersed for 1 to 30 minutes.

It is preferable that salt is used in the range of 1 to 5% by weight based on the weight of the duck meat.

The silk peptide functions to prevent duck meat from decaying while improving the storage and flavor of duck meat.

The silk peptide is a peptide obtained by enzymatic treatment of a liquid phase using silkworm cocoon. The enzyme may be provided in the form of a complex microorganism preparation composed of various microorganisms. Examples of the silk peptide include Bacillus subtilis, Saccharomyces cerevisiae , Lactobacillus acidophilus, and asparagylase ores. More preferably, the complex microorganism preparation may be prepared by mixing the same microorganism composition in a weight ratio of Bacillus subtilis, Lactobacillus floatarium, Bifidobacterium longum, Saccharomyces cerevisiae, Lactobacillus acidophilus, and Asparagylascorbic acid .

When the complex microorganism is treated with the silk peptide, the silk peptide is preferably homogenized in alkaline electrolytic water, and the complex microorganism preparation is introduced into the substrate and fermented for a certain period of time to improve storage stability to prevent decay, And various kinds of ingredients useful for physiological activity can be converted into a form that can be easily absorbed in the body, thereby providing duck meat improved in terms of both functionality and functionality.

The alkaline number is preferably 4 to 20 times the weight of the silk peptide. Alkaline water has a high solubility of silk peptide, high absorption power of the human body, and combines with active oxygen to prevent aging. If the amount is less than 4 times, the fermentation process is difficult to be smoothly performed. If it is more than 20 times, the fermentation process becomes too long and hydrolysis is difficult.

It is preferable that the complex microorganism is added in an amount of 0.1 to 1 wt% based on the weight of the silk peptide. When the added amount is less than 0.1 wt%, hydrolysis of the silk peptide is difficult to be performed smoothly. There is a fear that the property may deteriorate.

In addition, the hydrolysis process by the complex microorganism can be performed for 1 to 7 days, and if it is added for less than 1 day, the hydrolysis of the silk peptide is not smoothly performed, and if it is more than 7 days, There is a fear that the functionality is lowered.

Preferably, at least one species selected from the group consisting of white bream, peony root and marshmallow hot water extract in the composition of the immersion liquid during immersion may be added in an amount of 1 to 5% by weight based on the weight of the duck meat for the penetration of the physiologically active substance into the meat .

According to the present invention, the duck meat thus processed is vacuum packed and then heated at a low temperature. Preferably, the duck meat is heated at a low temperature of 50 to 80 캜 using a Sous vide machine.

In the above process, the heating step is preferably carried out using a bead machine for 1 to 6 hours, preferably 4 to 6 hours.

SuBid is a method of vacuum packing food ingredients and cooking them in low temperature water for a long time. In recent years, many kinds of foods sealed in heat resistant plastic packs have been provided, so that a bead machine is used to cook or warm these foods.

As described above, the duck meat according to the present invention is cooked in a sealed state using a bead machine to be described later. When heated at a temperature of 100 ° C or higher, the dough falls and nutritional components are destroyed. It is desirable to warm up.

Hereinafter, the structure of the male bead machine used in the present invention will be described in more detail.

The water bead machine of the present invention is for warming sealed duck meat with low temperature water as shown in Figs. 1 to 9, comprising a container 100 for storing a plurality of the sealed duck meat together with water, A circulation device 200 for circulating water, a heating device 300 for heating water in the container, a support plate 400 for separating the sealed food from the heating device, and a sensor (500).

The container 100 is provided with a lid 110 for storing a plurality of the sealed duck meat together with water and opening and closing the upper portion, and a drain 120 is formed at a lower side of the container 100. At this time, the drain port 120 is provided with a valve for opening and closing as shown in FIG. 1 and FIG.

As shown in FIG. 5, the container 100 is provided with a thermal insulation means 130 between the double walls. The heat keeping means 130 may be formed of, for example, any one of a heat insulating material for preventing internal temperature loss, a heating wire capable of heating itself, as well as preventing heat loss, or an area heating element.

As shown in FIG. 5, the container 100 includes a clamp 140 for locking the lid 110, and the lid 110 is provided with a pressure for regulating the pressure inside the container 100 A regulating valve 150 is installed. That is, the container 100 is formed so as to increase the heat efficiency by preventing water vapor generated during low-temperature heating of the sealed food from escaping through the lid 110 to the outside as a general pressure cooker.

The lid 110 of the container 100 may include a window 110a through which the inside can be seen as shown in FIG. 5 as an embodiment.

As shown in FIGS. 7 and 8, the container 100 may include a plurality of barrier ribs 160 for dividing the storage space of the sealed duck meat, A shelf 170 for placing the sealed duck meat can be installed on the upper and lower sides. In the case of the shelf 170, as shown in FIG. 8, it is preferable that grooves are formed in the partition 160 and the shelf 170 so that the user can selectively install the shelf 170, so that the shelf 170 can be assembled and separated.

9, the container 100 may include an outer container (not shown) for concealing the circulation device 200, the heating device 300, or the sensor 500 exposed to the outside, 180). A peripheral device such as a control box (not shown), for example, a control box, not shown, is installed in the outer container 180 so that the outer appearance is clean.

The circulation device 200 circulates the water stored in the container 100 from the lower part to the upper part and serves to uniformly maintain the temperature of the water stored therein.

1 to 3, the circulation apparatus 200 includes an inlet pipe 210 connected to the lower portion of the vessel 100, a pump (not shown) for circulating water introduced from the inlet pipe 210 A transfer pipe 230 for transferring the water discharged by the pump 220 to the upper part of the vessel 100 and a transfer pipe 230 connected to an end of the transfer pipe 230 and installed at a lower portion And a discharge pipe 240 for spraying water through a plurality of injection holes 240a formed on the outer surface. At this time, it is preferable that the inflow pipe 210 and the discharge pipe 240 are installed in opposite directions.

4, the injection hole 240a of the circulation device may be formed in a right angle or a diagonal direction with respect to the center of the discharge pipe 240. As shown in FIG. That is, as shown in the drawing, when a plurality of injection holes 240a are formed, a row is injected in a right angle direction and a row is injected in a diagonal direction so as to be arranged in combination so that the fluidity .

The heating device 300 is installed in the lower part of the inside of the container 100 and is for heating the stored water, and is made of a normal heating rod.

The support plate 400 is installed on the heating device 300 and is formed to separate the sealing food from the heating device 300. At this time, it is preferable that the support plate 400 is installed higher than the drain port 120 of the container 100.

The sensor 500 is for controlling the heating device 300 by sensing the temperature inside the container 100 and is installed below the container 100.

Meanwhile, the present invention can be configured to include a stirring blade (600) installed on the bottom of the container (100) for mixing water inside the container while rotating using the power of the motor. That is, the stirring vane 600 is installed as shown in FIG. 5 and serves to mix the water heated by the heating device 300 so as to circulate quickly.

In addition, the bottom of the container 100 may be provided with an acid generator nozzle 700 for generating air bubbles by supplying air. That is, as shown in FIG. 5, an air diffuser nozzle 700 is installed on the floor so that water heated by the heating device 300 can be circulated more smoothly while the air bubbles float up.

In addition, a presser plate 800 for pressing the stored duck meat may be provided in the container 100. The presser plate 800 may be formed in a graining shape so as to smoothly circulate water with a predetermined weight.

According to the present invention having such a configuration, a large amount of sealed duck meat can be stably and smoothly warmed at a low temperature of a certain temperature or lower, thereby providing a large amount of sealed duck meat in the best condition.

As described above, the sealed duck meat cooked using the bead machine according to the present invention is required to be rapidly cooled to room temperature. Preferably, the duck meat is cooled within 3 to 5 minutes to maintain the elasticity It is.

The prepared duck meat is mixed with seasoning and water and heated in boiling water for 10 to 20 minutes to prepare an oriental bath.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[Example 1]

The ducks were cut with bones, and the silk peptide was dissolved in 4 times of the alkaline electrolytic water (pH 9.0) by weight, and 3% by weight of the salt of the duck was dissolved therein. The cut duck meat was immersed for 10 minutes.

The immersed duck meat was sealed with a plastic bag and heated at 80 DEG C for 4 hours at low temperature using a water bead machine, and the heated duck meat was rapidly cooled to room temperature for 3 minutes. The duck meat thus cooled was mixed with seasoning and water, and heated at 100 캜 for 10 minutes to prepare the oriental bath.

[Example 2]

The ducks were cut with the bones, and the silk peptide was dissolved in 4 times of the alkaline electrolytic water (pH 10.0) by weight. The duck meat was immersed in the duck meat for 30 minutes by dissolving 1% by weight of the salt.

The immersed duck meat was sealed with a plastic bag and then heated at 60 占 폚 for 6 hours using a water-bead machine, and the heated duck meat was rapidly cooled to room temperature for 3 minutes. The duck meat thus cooled was mixed with seasoning and water, and heated at 100 캜 for 10 minutes to prepare the oriental bath.

[Example 3]

The ducks were cut into bones and the silk peptide was dissolved in 4 times of alkaline electrolytic water (pH 9.0) at a weight ratio of 3 to 5% by weight to each of 3% by weight of sun salt and 1 to 5% by weight of Baekbyeong, And the cut duck meat was immersed for 10 minutes.

The immersed duck meat was sealed with a plastic bag and heated at 80 DEG C for 4 hours at low temperature using a water bead machine, and the heated duck meat was rapidly cooled to room temperature for 3 minutes. The duck meat thus cooled was mixed with seasoning and water, and heated at 100 캜 for 10 minutes to prepare the oriental bath.

[Example 4]

The silk peptide was dissolved in four times the amount of alkaline electrolytic water (pH 10.0) by weight, and 1% by weight of the salt of the salt was dissolved in the solution. Then, the solution was added to Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, Rasouri was added 0.1% by weight of a mixed microbial agent having the same weight ratio and fermented for 2 days to obtain a silk peptide hydrolyzate.

The duck was cut and added to the alkaline electrolytic water containing the silk peptide hydrolyzate with the bone, and the cut duck meat was immersed for 30 minutes.

The immersed duck meat was sealed with a plastic bag and heated at 80 DEG C for 4 hours at low temperature using a water bead machine, and the heated duck meat was rapidly cooled to room temperature for 3 minutes. The duck meat thus cooled was mixed with seasoning and water, and heated at 100 캜 for 10 minutes to prepare the oriental bath.

[Experimental Example 1]

The sensory evaluation results of the oritang prepared according to Examples 1 to 4 were shown in the following Table 1 with respect to the 5-point scoring method in which each sample was subjected to a panel having excellent taste of 30 persons. The results are shown in Table 1 below. And then using duck meat at 100 < 0 > C).

Quality characteristics division color flavor Scent Meat Overall likelihood Example 1 4.2 4.2 4.3 4.5 4.3 Example 2 4.2 4.2 4.5 4.6 4.5 Example 3 4.3 4.3 4.5 4.6 4.5 Example 4 4.8 4.8 4.8 5.0 4.9 Comparative Example 3.5 3.5 3.2 3.2 3.3

♪ -1. It is very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.

As a result of comparing the ori tanks obtained according to each of the examples and the comparative examples, it was confirmed that the oritang according to the present invention is superior in taste and flavor, particularly in meat quality, and highly appreciated in sensory characteristics, and thus excellent as a palatable food.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

100: container 110: lid
120: drain hole 130: insulating means
140: Clamp 150: Pressure regulating valve
160: partition wall 170: shelf
180: outer container
200: circulation device 210: inlet pipe
220: pump 230: transfer pipe
240: discharge pipe 240a: injection hole
300: Heating device
400:
500: Sensor
600: stirring wing
700: Nozzle nozzle
800: Pressure plate

Claims (6)

Cutting the duck with bone;
Dissolving silk peptide and sun salt in alkaline water to immerse the cut duck meat;
Heating the immersed duck meat at 60 to 80 캜;
Cooling the heated duck meat to room temperature; And
Mixing the cooled duck meat with seasoning and water to prepare a hot water;
≪ / RTI > The method according to claim 1,
Wherein the alkaline water has a pH of 9.0 to 10.0. The method according to claim 1,
Wherein the heating step is performed at a temperature of 50 to 80 DEG C using a water-bead machine. The method according to claim 1,
Wherein the heated duck meat is cooled to room temperature within 3 to 5 minutes. The method according to claim 1,
A step of dissolving the silk peptide in alkaline water and adding a complex microorganism having the same weight ratio as Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus and asparagylase lipase, and then fermenting Wherein the method comprises the steps of: The method according to claim 1,
A bead machine used for heating duck meat includes a container for storing a plurality of the sealed duck meat together with water, a circulation device for circulating water stored in the container, a heating device for heating water in the container, A foot plate for separating the sealed duck meat from the heating device, and a sensor for sensing the temperature inside the container.

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