KR20160060401A - Method for processing of duck having ribs taste and source with ginseng and mushroom for charcoal fire rosting - Google Patents

Abstract

The present invention relates to a method for processing charcoal grilled beef rib-flavored duck with ginseng and mushrooms for grilling as a health food supplement. The method comprises the following processes: removing bones with the skin and meat attached (S10); separating duck breasts with skin and preparing the meat by parts (S11); basting the meat (S12); rapidly freezing the meat at a constant temperature for a predetermined period of time (S13); and aging the meat at a constant temperature for a predetermined period of time (S14).

Description

TECHNICAL FIELD [0001] The present invention relates to a method of processing a duck meat for a charcoal grill containing roasted ginseng and mushroom,

The present invention relates to a method of processing duck meat for roasting, which comprises the step of putting duck meat in a sauce containing ginseng and mushroom, And a method of processing duck meat.

Ducks are animals that have been raised in ancient Egypt for 2-3,000 BC, and have been raised in the swamps of southern China in Asia since the Bronze Age, as well as wild ducks belonging to wild goose and ducks. Ducks have been extensively used in the treatment and prevention of various pathologies such as stroke, hypertension, and heart disease in Oriental medicine and folk remedies. Kim Il-hoon (1909-1992), a legendary Phineasian, introduced a detailed description of duck's prescription method, publishing a book called New Medicine, which offered an alternative to overcome cancer and incurable diseases. Duck 's weakness began to attract attention as the clinical case became outstanding. Adult diseases do not come from past illnesses or regimens, but they are caused by weakening of the immune system by all kinds of poisonous substances and heavy metals that have flowed into the body through respiration and food intake and accumulation. It is true. Duck meat understood in Oriental medicine is taste and squeeze, and the quality is plain. It acts on the menopause (肺 经) of the nerves (肾 经), helps to huh (虛) to relieve heat and relax the book. It is known to treat sudden onset of fever and vigor, to cause swelling, and to control osteoporosis, cough, and pulmonary tuberculosis. On the other hand, when ducks are ducked, they eat water (edema) and make them pass urine well. The ducks have a taste and no poison. They are used for anemia and dysentery because they see blood and release all poison. Or drinking and drinking. It may be possible to revive a person who has fallen into the water by letting the duck flow into his or her mouth. In this case, it is particularly desirable to use the blood of a white duck. The ducks have a cough and a sore throat due to the waste heat, which causes the wasted heat to be lowered. It is not desirable to eat too much. Duck oil is known to regulate the winds of heat, which is very cold and swollen, cold and hot, and the duck gall is tasted and temperate, which is a kind of hemorrhoid (hemorrhoid) (Conjunctivitis) in the early days (Donguibogam, introduction to medicine, Fengjing Xuanbang, Donghak dictionary, see the Chinese traditional medicine).

Duck meat is a good source of iron, phosphorus, and vitamin B compared to other meat products. 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 known as food. It is also nutritionally excellent and has a low calorie value, which is also suitable for weight control diet, convalescent diet, and elderly diet with low physical activity. In addition, other meats are mostly acidic foods, whereas duck meat is a weak alkaline substance suitable for human body. It is very strong in sodium, calcium, lecithin and serenium components, which helps reduce blood cholesterol and helps prevent stroke, atherosclerosis and hypertension. It is also known as a food that greatly helps prevent osteoporosis, diabetes, neuralgia, and cancer cells. Because duck oil is unsaturated fat, it contains linoleic acid and linolenic acid, which are essential fatty acids in human body. It suppresses the formation of cholesterol and smoothes blood circulation. So it is good for arteriosclerosis and hypertension, and unsaturated fatty acid (45% It is much higher than pork and chicken, rich in essential amino acids and various vitamins. Protein is 6 times as much as rice, 1.4 times as soybeans, and 3.5 times as much as vitamins. In particular, vitamin C, vitamin B1, and vitamin B2 content is high, so that it can improve endurance, prevent concentration loss, and eliminate chronic fatigue. It also contains calcium, phosphorus, iron, and potassium, which are important mineral resources for the human body.

Considering the properties revealed in Oriental medicine and food and nutrition of such duck meat, a related manufacturing industry has proposed a manufacturing method for various duck meat dishes with the purpose of promoting health through diverting duck meat and improving various dietary habits.

In addition, there is a demand for a processing method that can cook duck meat for health as well as a variety of tastes other than the recipes so far.

Korean Registered Patent No. 10-0509013 (published on Aug. 19, 2005) Korean Patent Publication No. 10-2012-0081532 (published on July 19, 2012) Korean Registered Patent No. 10-1016760 (Announced on February 23, 2011) Korean Registered Patent No. 0-0885292 (Bulletin of Mar. 23, 2009) Korean Patent No. 10-1231781 (Announcement of Mar. 2, 2013) Korean Patent Publication No. 10-2012-0086773 (published on Aug. 6, 2012)

It is an object of the present invention, which has been devised in order to meet the above-mentioned demands, to apply a spice capable of producing a rib flavor while being effective for health to duck meat with bone bones, and, through rapid freezing and aging, To provide a method of processing health-assisted duck meat for roasting charcoal grill containing ginseng and mushroom so as to feel soft meat quality and rib taste when grilled with charcoal.

In order to accomplish the above object, the present invention provides a method of processing health-assisted duck meat for charcoal-grilled ribs containing ginseng and mushrooms, comprising the steps of (S10) spreading bones in the state that the bones and flesh are attached; A step of removing the breast part together with the skin and polishing each part (S11); A step of applying seasoning (S12); A step (S13) of rapidly freezing a predetermined temperature for a predetermined time; And a step (S14) of aging the mixture at a predetermined temperature for a predetermined period of time.

Here, the seasoning is 150 ~ 190g of sugar, 22 ~ 25g of salt, 8 ~ 12g of liver garlic, 22 ~ 26g of soy sauce, 8 ~ 12g of sesame oil, 35 ~ 45g of sake, 2 ~ 4g of pepper powder and 2 ~ It is characterized by mixed rib-flavored sauce.

In addition, in the spice, at least one mushroom powder of 80-120 g of ginseng powder, shiitake mushroom or mushroom mushroom or oyster mushroom or mushroom mushroom or mushroom mushroom, 100 ~ 200 g of the wool mature solution and 30 ~ 50 g of the pine mature solution And further supplemented with a health supplemented rib-flavored seasoning.

Then, in the polishing process (S11), the skin with the husks or the respective portions are continuously buried in only one direction so as to have a constant thickness, or to have a predetermined thickness after being bent in one direction from the center, And a sheath is provided to allow the user to make a cut.

Also, the rapid freezing step (S13) is characterized by fast freezing at -18 to -30 占 폚 for 12 to 48 hours.

The aging step (S14) is characterized by aging at -1 to 3 DEG C for 48 to 72 hours.

The processing method of the present invention is characterized by further comprising: a step (S15) of smoldering and smearing.

Here, the smoked dumpling process (S15) is to dry the aged duck meat in the smoke house at 40 to 50 DEG C for 10 to 15 minutes, smell the oak smoke at 45 to 50 DEG C for 10 to 15 minutes with oak fillet, Heating at 70 to 75 ° C for 40 minutes and ventilation at 70 to 75 ° C for 3 to 5 minutes.

As described above, according to the present invention, the duck meat with the husk attached thereto is applied with a seasoning that can taste a rib, and after rapid freezing and aging for a certain period of time, the sweet rib flavor (Flavor) can be effective.

Also, various kinds of herbal medicines including ginseng and mushroom for health are appropriately contained in the rib-flavored sauce, so that it is possible to supplement nutrients necessary for health while maintaining a unique rib taste.

And, by making smoked ogre to smell and feel oak flavor strongly, it is possible to make aroma and flavor even more by burning with charcoal fire.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate preferred embodiments of the invention and, together with the description, serve to further the understanding of the technical idea of the invention, It should not be interpreted.
FIG. 1 is a block diagram showing a method for processing a health supplemented duck meat for roast charcoal grill containing ginseng and mushroom according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the detailed description of known functions and configurations incorporated herein will be omitted when it may unnecessarily obscure the subject matter of the present invention.

FIG. 1 is a block diagram showing a method for processing a health supplemented duck meat for roast charcoal grill containing ginseng and mushroom according to the present invention.

As shown in FIG. 1, the method for processing the health-assisted duck meat for roasting charcoal grill containing ginseng and mushroom according to the present invention is characterized in that when the duck breast is bake with charcoal, it can feel the rib taste . This feature will be described in detail along with the machining process.

First, bone is extracted from duck meat (S10). Duck meat is trimmed with only the bones in the state of removing the internal organs and hair. Of course, the tongue meat has a breast and a shell attached to it. In the case of breast, the texture is bumpy, and in case of bump it is greasy. Therefore, in the present invention, it is possible to supplement the breast and the skin so that the texture of the breast can be supplemented with the skin, and the feel of the skin can be supplemented with the breast.

Next, the breasts are removed and trimmed (S11). Remove the breasts with the husk attached to the duck meat. At this time, it is divided into legs, wings and body parts. Thereafter, the breasts are trimmed to have a chewy thickness without cutting. Such a breeding method of breasts can be made to have a constant thickness and to be kept in one direction only as if it is to trim the ribs, or to have a certain thickness after being bent in one direction from the center to the other side. In this way, one breast can be lost and trimmed to have a chewy thickness. Here, when slicing in one direction, the skin is located at one side of the trimmed breast, and in the case of Jimi in both directions, the skin is located at the center of the trimmed breast. After the breasts are trimmed to a certain thickness, the sheath is cut out so that the spices are well balanced. At this time, the trimmed breasts can be cut to about half with the husks for easy baking, or they can be cut just before they are put on charcoal. Further, the cutting can be performed horizontally or vertically. In addition, the parts other than the breasts are also trimmed to the chewable thickness after cutting into the parts, and the method of shaving can be the same as the method of shaving breast. Then, each part can be cleaned with the skin attached, or the skin can be removed. It is good to have the skin of the breasts filled with the skin, but other parts are good because they have good texture and can be peeled or removed as needed.

Next, the rib meat-flavored sauce is applied to the duck meat including the trimmed breast (S12). Here, the seasoning is 150 ~ 190g of sugar, 22 ~ 25g of salt, 8 ~ 12g of liver garlic, 22 ~ 26g of soy sauce, 8 ~ 12g of sesame oil, 35 ~ 45g of sake, 2 ~ 4g of black pepper, To make a spicy rib taste. This rib-flavored sauce is applied or impregnated well to the trimmed breasts and other areas to the sheath. Meanwhile, in order to supplement the health of the rib-flavored sauce, 80-120 g of ginseng powder, 80-120 g of mushroom powder of at least one of mushroom, mushroom or mushroom or mushroom or mushroom, mushroom or mushroom, 30 ~ 50g more can be put to make a healthy-style rib-flavored sauce.

Here, ginseng has been recognized as a drug of excellence due to thousands of years experience in oriental medicine. Saponin is the most well - known useful ingredient in ginseng. Saponin is a kind of chemical called glycoside, which has a high ability to decompose lipids and has the function of promoting the absorption of nutrients, promotion of digestion, promotion of metabolism by activation of intracellular metabolism, restoration, and serum protein synthesis. The polyacetylene compounds present in ginseng have anticancer effects, antiplatelet activity and antioxidant activity, and polyphenol compounds have lipid and oxidation inhibitory activity associated with inhibition of aging. In addition, the acid polysaccharide of ginseng has been known to inhibit the activity of toxohormone-L (toxin hormone-L), which is one of the toxins promoting lipolysis, and to enhance the immune function.

In addition, Ulgum (zingiberaceae) is a perennial plant of ginger (Zingiberaceae) in Oriental medicine, rootstocks of turmeric (rhinoceros) is temperate and is written as a blood medicine (气血 药) In Ishin, Ishin 's prime gangbang is said to remove bad blood and treat blood pressure, blood loss, and gingko. It contains curcumin, an essential oil component (volatile essential oil such as Tumerone, Cineol, α-curcumen, and curcumol) and rich minerals. Quercumin is a chemical component of 1,7-bis (4-hydroxy-3-methoxyphenyl) -1,6-heptadiene-3,5-dione which is insoluble in water and has an orange yellow crystalline component. Such physiological activities such as antioxidant activity and anti-inflammatory activity of curcumin have been found (FoodChem, Toxicol 2002 Aug: 40 (8): 1091-7, Surh YJ.). Anticancer activity also inhibited the proliferation of cancer cells (The J. Laborstory & Clinical medicine 1997: 576-583, Hanif, R. et al.) And the prevention of skin, colon and oral cancer in rats (Carcinogenesis, 2000, 21 ): 331-335, Chayng, SE et al). In addition, free radical scavenging activity and hepatoprotective effects have been identified (Planta Med 2001Dec: 67 (9): 876-7, Song EK et al.). In addition, the preventive effect of Alzheimer's disease and cholesterol-inhibiting activity (Indian J Physiol Pharmacol 1992 Oct; 36 (4): 275-3, Soni KB, Kuttan R. Ulchum, which has the same composition and efficacy, uses rhizome. The rhizome is washed with clean water two to three times to remove foreign matter and soil. In this case, air can be injected into the inside of the washing machine where minute air bubbles are generated by spraying air at a constant pressure in the water. And, as described above, the firstly cleaned gilt wool can be further subjected to second washing with ozone water for sterilization cleaning. Ozone water means water in which ozone (O ₃ ) is dissolved by a method such as electric discharge, plasma, chemical decomposition, and oxygen decomposition using ultraviolet rays. In the present invention, ozone water having a dissolved ozone concentration of 1 ppm in water is used. Ozone water has a strong oxidizing power and is widely known to have ability to oxidize and decompose various odor substances including ammonia (NH3), hydrogen sulfide (H2S), methane (CH4), and sterilize bacteria and viruses with powerful sterilizing power. Ozone water is known to have excellent sterilizing power against fungi, viruses, and Escherichia coli as well as general bacteria and bacteria. As described above, when washing with ozone water, it is possible to remove microorganisms, germs and harmful pesticides which are present on the surface of wool, etc., and maintain freshness for a long time. Therefore, the state of fresh sweet potato Can be maintained. Prepared ugum is milled in a millstone method to obtain juice. In addition to the millstone method, a blender or a conventional mill can be used. It is needless to say that the pulverization can be carried out by using seams or steel plates. The juice is obtained by mixing the juice of this juice with the juice of 1: 0.7 ~ 0.9 by weight of juice and aging for 3 ~ 5 days.

In addition, the efficacy of shiitake mushrooms includes anticancer and anti-cancer drugs, antihypertensive action, prevention of infection and atherosclerosis, prevention of lung diseases and gastrointestinal diseases, viral immunity enhancement, promotion of antibody production, cholesterol lowering, autonomic nervous stability, Enhancing action.

And, it is known that the mushroom is very high in vitamin C, seven times that of oyster mushroom and ten times higher than that of mushroom, compared to the absence or very little vitamin C of most mushrooms. Moisture content is about 4% lower than other mushrooms and storage capacity is good. In addition, the content of minerals (especially calcium and iron) is much higher than other mushrooms.

In addition, the efficacy of oyster mushroom includes back pain treatment, limb paralysis, antitumor and erythrocyte hemolytic action, antiviral action, hypotensive and allergic reaction suppressing effect.

In addition, mushroom mushroom is effective in preventing hypertension, treating anemia, and is good for diabetes and obesity.

And, pine needles are tasted in one shot, but they are warm, poisonous, and mainly affect the heart and the rain. Recent pharmacological experiments in China and North Korea revealed that redox process of vitreous tissue is promoted, astringent inflammation is eliminated, and pit stops. Unlike herbal medicines that increase or decrease body heat, the pine needles have an advantage that they can be applied irrespective of the constitution of the people. In addition, the pine needles contain beta-carotene to prevent aging and cancer, as well as a variety of minerals and vitamins that are good nutrients in our body, pine needles iron is good for anemia prevention. Especially, turpentine, which is the cause of the evergreen blight of the pine leaves, contains a lot of unsaturated fatty acids. It prevents the accumulation of cholesterol, prevents arteriosclerosis, and enlarges the peripheral blood vessels to promote blood circulation, I will exert. In addition, the pine leaves contain a variety of aromatic materials and raw materials for phytoalexin, an antimicrobial substance secreted by plants to prevent their propagation when pathogens enter. The chlorophyll of pine leaves is used for the treatment of wounds, anemia, stomach ulcers and the like because it has excellent hematopoiesis and granulation tissues. This pine needle ripening liquid eliminates the sensation and adds a little bit of flavor to sweet taste and unique taste. The prepared pine leaves are squeezed in a millstone method to obtain pine needle juice. In addition to the millstone method, a blender or a conventional mill can be used. It is needless to say that the pulverization can be carried out by using seams or steel plates. The pine needle aged solution is obtained by mixing sugar of pine needle leaf juice with 10-15 weight ratio of the juice of the pine needle and aging for 3 ~ 5 days.

Next, rapid freezing is performed (S13). Ribs flavor seasoning or health-assisted rib-flavored seasoned breast and other portions are quickly frozen in the chamber at half-day to two-day, ie, -18 ° C to -30 ° C for 12 to 48 hours. This quick-freeze shrinks the meat and catches the seasoning that has been impregnated into the sheath so that the seasoning can be well balanced with the meat when it is aged in the next step.

Next, it is aged (S14). Rapidly frozen duck meat is matured at about -1 to 3 ° C for 2 to 4 days, that is, for 48 to 72 hours in the chamber. As the meat is loosened by this ripening, the sauce that is folded in between the sheaths penetrates well in the meat tissue, so the meat quality becomes smooth and the sauce is properly balanced.

Finally, smoked and smoked (S15). The aged duck meat is put into smoke house, dried at 40 ~ 50 ℃ for 30 ~ 50 minutes, smoked by oak smoke at 45 ~ 50 ℃ for 10 ~ 15 minutes using oak fillet, After heating for 5 minutes at 70-75 ° C, smoked duck meat is obtained. Here, the smoked pickles may be omitted in some cases.

Smoked foods are salted fish, smoked meat, or processed foods. Smoked foods have a unique flavor and color, depending on the material of the smoke. When smoked, the moisture of fish and meat is removed and dried. At the same time, the preservative in the smoke penetrates into the emulsion, and the smell of fish and meat is removed to the smell of smoke. have. In the present invention, preparation of smoked ducks is possible by purchasing smoked ducks distributed on the market, buying ducks and smoked. These smokes burn the oak or bamboo and use the smoke. The oak or bamboo has a relatively low tar composition compared to other wood types, so the aroma of wood smoke penetrates into the duck meat. When biting the smoked duck, the bitter taste is felt less and the flavor is fragrant. It improves the flavor of duck meat. Further, it is more preferable to extract the vinegar from oak or bamboo and add the extracted vinegar to the smoked duck meat to improve the quality of the smoked duck meat.

In the step of smoothing the aged duck meat (S15), the aged duck meat is put into the smoke house. At this time, it is preferable to use oak sawdust as a smoking material, and the smoke house is operated by an automation system machine for about 2 hours to 3 hours. That is, it is dried at 50 to 60 DEG C for 60 to 80 minutes, smoked with oak smoke at 55 to 65 DEG C for 10 to 20 minutes using oak sawdust, heated at 75 to 85 DEG C for 40 to 50 minutes, Lt; RTI ID = 0.0 > 85 C < / RTI > for 5 minutes

≪ Example 1 >

Duck meat was obtained through the above-mentioned step (S10), step (S11), seasoning (S12), quick freezing step (S13), and aging step (S14). Here, the spice is made with a mixture of sugar, salt, liver garlic, soy sauce, sesame oil, sake, pepper powder and whole sesame seeds.

≪ Example 2 >

The same procedure as in Example 1 was followed, and duck meat was obtained using a health-assisted rib-taste sauce with a spice. This health supplemented rib-flavored sauce contains ginseng powder, shiitake mushroom powder,

≪ Comparative Example 1 &

Duck meat was obtained by adding the smearing step (S15) using the same process and season as in Example 1.

≪ Comparative Example 2 &

Duck meat was obtained by adding the smearing step (S15) using the same process and seasoning as in Example 2.

<Sensory Test>

Sensory tests were conducted to compare the effects of duck meat prepared in Examples of the present invention and Comparative Examples. The evaluation method was a 10 - point rating method, and 60 people were selected for 10 ~ 60 years old adult men and women for each of the panels visited for 1 ~ 5 days and cooked by charcoal grill. The higher the value, the stronger the aroma, the darker the color, the stronger the ribs, the better the meat quality, and the better.

The results of sensory evaluation of duck meat prepared in the above Examples and Comparative Examples are shown in Table 1 below.

division color incense Rib flavor Meat Good Example 1 3.4 3.5 9.3 9.7 9.1 Example 2 5.1 3.9 9.1 9.6 9.3 Comparative Example 1 8.7 9.1 9.5 9.8 9.7 Comparative Example 2 8.7 9.2 9.4 9.7 9.8

(Sensory test value 1: very bad, 10: very good)

As shown in the above Table 1, the results of Examples 1 and 2 show that the meat is smooth and the rib taste is strong, while the color and aroma are weak but not satisfactory. In addition, the results of Comparative Example 2 and Comparative Example 2, which had been smoked before grilled, showed a stronger color and smell, a slightly softer texture than Examples 1 and 2, and a slightly stronger rib taste Could know.

As described above, the method of processing ribs using the breast was described, but in addition to the breasts, the remaining parts such as the legs, trunk and wing parts were processed in the same manner as the breeding process, It is natural that it can be provided. At this time, the loss process may be slightly different depending on each region, but it is the same as chewing the thickness or putting out the sheath.

As described above, those skilled in the art will appreciate that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. 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 equivalents of the claims are to be construed as being included within the scope of the present invention do.

Claims (8)

A step (S10) of expelling bones with the skin and flesh attached thereto;
A step of removing the breast part together with the skin and polishing each part (S11);
A step of applying seasoning (S12);
A step (S13) of rapidly freezing a predetermined temperature for a predetermined time;
(S14) which comprises aging the meat at a predetermined temperature for a predetermined period of time (S14); and processing the health-assisted duck meat for roasting charcoal-grilled meat containing ginseng and mushroom.
The method according to claim 1,
The above seasonings are mixed with 150 ~ 190g of sugar, 22 ~ 25g of salt, 8 ~ 12g of liver garlic, 22 ~ 26g of soy sauce, 8 ~ 12g of sesame oil, 35 ~ 45g of sake, 2 ~ 4g of black pepper and 2 ~ 4g of whole sesame seeds. A method of processing health - assisted duck meat for roast charcoal grilling containing ginseng and mushrooms, which is one rib - flavored sauce.
3. The method of claim 2,
In the above seasoning, 80 to 120 g of ginseng powder, 80 to 120 g of mushroom powder of at least one of shiitake mushroom, mushroom mushroom or mushroom mushroom or mushroom mushroom or mushroom mushroom, 100 to 200 g of wooly aged solution and 30 to 50 g of aged pine A method of processing health - assisted duck meat for charcoal grilled ribs containing ginseng and mushrooms, which are health - assisted rib - flavored sauces.
The method according to claim 1,
The polishing process (S11) may be carried out such that the skin of the skin with bark or the respective portions of the skin is continuously slit only in one direction and has a constant thickness, or is sliced from the center to the other side, A method of processing health - assisted duck meat for roast charcoal grilling containing ginseng and mushroom which cuts the sheath.
5. The method according to any one of claims 1 to 4,
A method for processing a health-assisted duck meat for charcoal-grilled rib-flavored ginseng and mushroom which is rapidly frozen at -18 to -30 ° C for 12 to 48 hours in the rapid freezing step (S13).
6. The method of claim 5,
Wherein the aging step (S14) comprises aging at -1 to 3 占 폚 for 48 to 72 hours, wherein the method comprises processing ginseng and mushroom.
The method according to claim 6,
(S15), which further comprises a step of smoldering (S15); and a method of processing health-assisted duck meat for roasting charcoal grilling containing ginseng and mushroom.
8. The method of claim 7,
The smoked dough process (S15) is a process in which the aged duck meat is dried in a smoke house at 40 to 50 DEG C for 10 to 15 minutes, smoked in oak smoke at 45 to 50 DEG C for 10 to 15 minutes with oak fillet, A method of processing health-assisted duck meat for roasting charcoal grilling containing ginseng and mushroom which is heated at 70 to 75 ° C for 40 minutes and ventilated at 70 to 75 ° C for 3 to 5 minutes.

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