KR20160067665A - Duck frying method using low temperature water - Google Patents

Abstract

The present invention provides a method for frying duck meat using low temperature water dipping which is capable of producing fried duck meat that has soft and tender meat qualities through physical meat quality improving treatment and low temperature ripening treatment and has rich flavors due to zymolysis of seasoning. A method for frying duck meat using low temperature water dipping according to an exemplary embodiment of the present invention comprises: a step (S10) of removing feather and intestine from duck meat, washing the feather and intestine-removed duck meat, covering the washed duck meat with various seasonings, and aging the seasonings covered on the duck meat at low temperatures; a step (S11) of injecting the duck meat into a rotary drum unit having a 95% vacuum atmosphere, and rotating the rotary drum unit for 2 to 5 hours to help penetration of the seasonings into the duck meat and treat meat quality of the duck meat tenderly and softly; a wet aging step (S12) of vacuum packing duck meat with plastics, dipping the packed duck meat into water of a low temperature water dipping machine having a temperature of 48 to 52 °C for five hours, penetrating the seasonings into the duck meat at low temperatures, and inducing furious activities of enzymes, thereby slowly destroying muscular fibers of the duck meat such that the duck meat has tender and rich flavors; a step (S13) of tearing the plastic vacuum packaging to draw out the duck meat, and washing the duck meat in warm temperature water of 25 to 35 °C and removing impurities such as oil from the duck meat at the same time; a step (S14) of kneading frying powder and water at a weight ratio of 2:3; and a step (S16) of injecting the duck meat into oil having a temperature of 170 °C to fry the duck meat for 3 minutes and 30 seconds.

Description

[0001] Duck frying method using low temperature water [0002]

The present invention relates to a method of frying duck meat, and more particularly, to a method of frying duck meat which is capable of producing fried duck meat with a meat quality improvement treatment and a low temperature aging treatment, And a method of frying duck meat.

Duck meat has long been known for its prevention of adult diseases such as hypertension and paralysis. It has been known as a diet food for women's skin. However, it has a characteristic odor of duck, There was a problem that cooking was not easy.

That is, when the duck meat is baked or heated, the moisture contained in the meat is released, and the oil is also removed from the meat, so that the meat quality is increased.

Therefore, in order to produce fried duck meat, separate processing operations are required in the middle so that the meat quality is not maintained, and measures for effectively removing odor-specific odors should be taken.

Korean Patent Laid-Open Publication No. 2003-0075506 (a method of frying duck meat) has been proposed as a background of the present invention. This is because the washing duck is put into a heating chamber of a far-infrared ray heater and heated at 40 to 60 DEG C for 30 minutes to 1 hour and 30 minutes to keep water at 50-90%, and the duck is removed from the heating chamber, And a frying process in which the duck coated with the frying powder is fried in boiling oil for 20 to 30 minutes.

In this case, sterilization of far-infrared rays can not be realized because the fermentation process of the enzyme can not be realized, so that it is difficult to make the duck meat have a soft and deep flavor. In addition, since the water is fried in a state containing water, in this case, the water becomes bubbled at a high temperature with water vapor, the volume expands and eventually bursts, resulting in burns, and the cooking environment becomes unsafe.

Korean Unexamined Patent Application Publication No. 2003-0075506 (Method of frying duck meat)

The present invention provides a method for frying duck meat using a low temperature hot water which can produce fried duck meat with a soft meat quality improvement treatment and a low temperature fermentation treatment with a soft meat quality and a soft flavor due to fermentation action of sauce, There is a purpose.

According to a preferred embodiment of the present invention,

A step of aging the spice at a low temperature with various spices buried in duck meat cleaned with hair and intestines removed;

A rotary drum unit having a 95% vacuum atmosphere is used to rotate the rotary drum for 2 hours to 5 hours after the duck meat is put in, thereby facilitating penetration of the seasoning and smooth softening of the meat;

After duck meat is vacuum packed, it is immersed for 5 hours at a temperature of 48 ℃ ~ 52 ℃ using a low temperature hot water tank to induce vigorous activity of the enzyme to slowly break down the muscle fiber to wet and mature Wow;

Removing the duck meat from the plastic vacuum package, washing the duck meat in lukewarm water at 25 ° C to 35 ° C, and removing impurities such as oil at the same time;

Kneading frying powder: water in a weight ratio of 2: 3;

Adding duck meat to oil having a temperature of 170 DEG C and frying for 3 minutes and 30 seconds.

The seasonings used in the seasoning process include green tea powder, ginseng powder, parsley powder, mulberry leaf powder, butter, and ginger juice.

The method further includes a step of reapplying the frying powder once again to the duck meat after kneading.

In addition, the sauce to be eaten with fried duck meat is prepared by peeling tomatoes and finely finely chopping tomatoes, mixing them with lemon juice, parsley powder, oregano, salt and pepper.

Further, in the rotary drum unit,

A pair of drum driving rollers rotated by a driving motor;

A cylindrical rotary drum supported by the drum driving roller and rotationally driven in one direction and having an inner peripheral surface with a rolling jaw having a triangular cross section in the axial direction;

A rotating joint coupled to the rotary drum and connected to a negative pressure source; And

And a vacuum intermittent valve connected to a conduit between the negative pressure source and the rotating joint.

Further, the low-

A double wall structure is provided to store a plurality of the sealed foods together with water, a lid having a pressure regulating valve and a window for opening and closing the upper part, a drain port formed at one side lower part, and a heat insulating material provided between the double walls A container;

A shelf having a plurality of partitions formed in the interior of the container, the shelf being coupled to the partition to support a sealed food;

An inlet pipe connected to the bottom of the container for circulating water stored in the container from the bottom to the top, a pump circulating water introduced from the inlet pipe, A circulation device coupled to an end of the pipe and the transfer pipe and having a discharge pipe for discharging water through a plurality of injection holes formed at an outer surface of the container,

A heating device installed in a lower portion of the container and heating the stored water;

A base plate provided on the heating device for separating the sealed food from the heating device; And

And a sensor for sensing the temperature inside the container and controlling the heating device.

The apparatus further includes a stirring blade installed on the bottom of the vessel for mixing the water inside the vessel while rotating using the power of the motor.

According to the frying method of duck meat using the cryogenic hot water of the present invention, the physical quality improvement treatment using the rotary drum unit and the low temperature fermentation treatment using the low temperature cryogenic fermenter result in softness and softness of the meat, Fried duck meat can be produced.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description, serve to explain the principles of the invention, Shall not be construed as limiting.
FIG. 1 is a flow chart of a process of frying duck meat using low temperature hot water according to the present invention. FIG.
FIG. 2 is a configuration diagram of a rotary drum unit system used in the softening step in the frying process of duck meat according to the present invention. FIG.
3 is a partially cut-away perspective view showing a low-temperature low-temperature hot water heater used in the present invention.
Figs. 4 and 5 are a front sectional view and a sectional side view of Fig. 3;
Figure 6 is a partially cut away perspective view of the discharge tube applied to Figure 3;
5 is a cross-sectional view showing another embodiment of the low temperature hot water heater used in the present invention.
6 is a cross-sectional view showing still another embodiment of the low-temperature hot water heater used in the present invention.
7 and 8 are cross-sectional views showing still another embodiment of the low-temperature hot water heater of FIG. 3;
9 is a plan view showing a state in which a partition wall is installed in the low-temperature boiler of FIG. 3;
10 is a sectional view showing still another embodiment of the low-temperature hot water heater used in the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the embodiments shown in the accompanying drawings, but the present invention is not limited thereto.

Seasoning Process (S10)

First, the duck meat that has been cleaned with hair and intestines removed is buried with various spices. In this case, the seasoning may be mixed with, for example, green tea powder, red wine, herbs such as Charlotte, parsley, butter, ginger juice, and the like. At this time, green tea powder may contain ginseng powder, mulberry leaf powder, or the like.

In such a state of being buried with the seasoning, the duck meat is aged in the duck meat for a few hours in a low temperature atmosphere of 1 ° C to 3 ° C.

Physical meat softening treatment (S11)

Then, the spinning drum unit shown in FIG. 2 having a 95% vacuum atmosphere was used to put the duck meat with the spices therein, and then rotated for 2 hours to 5 hours to rotate the drum 3, And a wet aging treatment step of softening.

At this time, the rotary drum unit includes a pair of drum driving rollers (2, 2) rotated by a driving motor (not shown) as shown in Fig. 2, A cylindrical rotary drum 3 driven by the rotary drum 3 and having a rolling mandrel 3a and a drum lid (not shown) having a triangular cross section in the axial direction on the inner peripheral surface, And a vacuum intermittent valve (6) connected to a conduit between the vacuum tightening joint (5) and the negative pressure source (7) and the rotating joint (5).

The pair of drum driving rollers (2, 2) are arranged side by side and horizontally. Therefore, the rotary drum 3 is supported by the pair of drum driving rollers 2, 2 horizontally and rotated. At this time, the pair of drum driving rollers (2, 2) are provided so as to rotate in the same rotating direction, and the number of revolutions per minute of the rotating drum 3 is suitably about 15 to 20 times.

Therefore, when the duck meat is put into the rotary drum 3 and then the driving motor is driven, the duck meat with the seasoning hits the rolling chin 3a and rolls. At this time, the rolling jaw (3a) keeps the rolling of the duck meat and at the same time softens the fiber. In addition, 95% vacuum pressure helps spices easily penetrate into the muscles of duck meat. The vacuum intermittent valve 6 is switched on when the vacuum pressure is removed.

After the meat-softening process of duck meat is finished, the wet-aging process is performed.

Wet aging (S12)

Duck meat which has undergone blanching process is vacuum packed with vinyl and then heated at low temperature for 48 hours at 52 ℃ for 5 hours using a low temperature heat boiler.

In this wet-aging process, the enzyme acts on the spice that is caught in duck meat at low temperature, which causes the muscle fiber of the duck meat to slowly break down, resulting in softness and a rich flavor.

The low-temperature hot water heater applied to the present embodiment is characterized in that a large amount of vacuum packed duck meat can be steadily and smoothly warmed at a low temperature below a certain temperature.

3 to 10, a low-temperature hot water tank has a double-walled structure and stores a large number of the sealed foods together with water. The low-temperature hot water tank opens and closes the upper part, A container 110 having a lid 110 and a drain 120 formed at one side lower part and a heat insulating material 130 between the double walls is installed.

The pressure regulating valve 150 regulates the pressure in the vessel 100. The heat insulating material 130 may be any one of a heat insulating material, a heating wire, or an area heating element. The bottom of the vessel 100 may further include an acidifier nozzle 700 for generating air bubbles by supplying air. A plurality of partitions 160 are formed in the container 100 and a shelf 170 is coupled to the partitions 160 to support the food to be sealed.

A circulation device 200 is installed to circulate the water stored in the container 100 from the bottom to the top. The circulation apparatus 200 includes an inlet pipe 210 connected to the bottom of the container 100, a pump 220 circulating water flowing from the inlet pipe, And a discharge pipe 240 coupled to the pipe 230 and the end of the transfer pipe and spraying water through a plurality of injection holes 240a formed on the outer surface of the upper portion of the container. The injection hole 240a may be formed in a right angle or a diagonal direction with respect to the center of the discharge pipe 240.

A heating device 300 for heating water stored in the lower part of the interior of the container 100 is installed. On the heating device, a support plate 400 for separating the sealed food from the heating device is provided, and a sensor 500 for sensing the temperature inside the container and controlling the heating device may be installed. Further, a pressure plate 800 may be further provided to press the sealed food stored in the container 100. [

Therefore, the water is heated quickly by the heating device 300, and the heated low-temperature heat source uniformly penetrates into the duck meat to induce a vigorous enzyme activity of the seasoned duck meat, thereby slowly breaking the muscle fiber, You will have a deep taste.

At this time, as shown in FIG. 8, a stirring blade 600 rotating on the bottom of the container 100 using the power of the motor may be installed. When the stirring blade 600 is installed, the water inside the container can be mixed to obtain uniform heat transfer, which can shorten the low temperature heating time.

Cleaning the lukewarm water and removing oil (S13)

Then, it removes the duck meat by ripping the plastic vacuum package, and then washing the duck meat and removing the oil (impurities) from the lukewarm water at 25 ° C to 35 ° C.

Powder paste (S14)

Then, the frying powder: water is kneaded at a weight ratio of 2: 3. The frying powder may be, for example, a mixture of starch powder or corn starch in baking powder. In addition, water may contain seasonings such as curry, pepper, etc. and egg white.

In this kneading process, a known kneader can be used. That is, the kneader is kneaded with a rotating blade connected to a driving motor, so that a large amount of kneading can be rapidly performed with a constant quality.

Powdered powder coating (S15)

After kneading, duck meat is dressed with fried powder. Attaching frying powder to duck meat prevents frying oil from splashing.

Deep frying (S16)

Then, the duck meat is put into the oil having a temperature of 170 DEG C and fried for 3 minutes and 30 seconds.

If the frying temperature is below 170 ° C, the frying time is prolonged and the crisp deep-frying texture can not be obtained. If the frying temperature exceeds 170 ° C, the frying time is too fast to fry.

On the other hand, seasoned tempura duck meat can also be prepared by mixing the seasoning of the finished duck meat with the second one. At this time, for example, the spice may be made by dissolving the hot pepper paste in water and mixing it with garlic, ketchup and sugar. Of course, vinegar can be added for an extra fresh texture.

In addition, the sauce to eat fried duck meat, for example, peeled tomatoes peeled and chopped finely, and then mixed with lemon juice, parsley powder, oregano, salt, pepper can be produced by mixing.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art in light of the above teachings. will be. The invention is not limited by these variations and modifications, but is limited only by the claims appended hereto.

2: Drum driving roller 3a: Rolling chin
3: Rotating drum 5: Rotating joint
6: Vacuum interrupter valve
100: container 110: lid
120: drain hole 130: insulating means
140: Clamp 150: Pressure regulating valve
160: partition wall 170: shelf
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

Claims (7)

A step of aging the spice at a low temperature with various spices buried in duck meat cleaned with hair and intestines removed;
A rotary drum unit having a vacuum atmosphere of 95% is used to spin the rotary drum for 2 hours to 5 hours after the duck meat is put in, thereby facilitating penetration of the seasoning and smooth softening of the meat;
Duck meat is vacuum-packed and vacuum-packed for 5 hours at a temperature of 48 ℃ ~ 52 ℃ using a low-temperature hot water bath to induce vigorous activity of the enzyme to slowly break down the muscle fiber to soften and thicken Wow;
Removing the duck meat from the plastic vacuum package, washing the duck meat in lukewarm water at 25 ° C to 35 ° C, and removing impurities such as oil at the same time;
Kneading frying powder: water in a weight ratio of 2: 3;
And dipping the duck meat in oil having a temperature of 170 DEG C for 3 minutes and 30 seconds. The method for frying duck meat using the low temperature hot water. The method according to claim 1,
A method for frying duck meat using low temperature hot water, characterized in that the seasoning used in the seasoning process includes green tea powder, ginseng powder, parsley powder, mulberry leaf powder, butter, ginger juice. The method according to claim 1,
The method of frying duck meat according to claim 1, further comprising a step of reapplying the frying powder to the duck meat again after kneading. The method according to claim 1,
Deep-fried duck meat with low-temperature hot water, which is characterized in that tomato sauce is finely chopped and pepper is finely mixed and then mixed with lemon juice, parsley powder, oregano, salt and pepper powder. . The method according to claim 1,
The rotary drum unit includes:
A pair of drum driving rollers (2, 2) rotated by a driving motor;
A cylindrical rotating drum 3 supported by the drum driving rollers 2 and 2 so as to be rotationally driven in one direction and having a rolling step 3a having a triangular cross section in the axial direction on the inner peripheral surface;
A rotating joint 5 coupled to the rotary drum 3 and connected to the negative pressure source 7; And
And a vacuum intermittent valve (6) connected to a channel between the negative pressure source (7) and the rotating joint (5). The method according to claim 1,
The low-temperature hot-
And a lid 110 having a pressure control valve 150 and a sight window 110a, and a drain port 120 is provided at a lower side of the lid 110, A container 100 in which a heat insulating material 130 is installed between the double walls;
A shelf 170 formed with a plurality of partition walls 160 inside the container 100 and coupled to the partition walls 160 to support the sealed food;
An inlet pipe 210 connected to the lower portion of the vessel for circulating water stored in the vessel from the lower part to the upper part, a pump 220 for circulating water introduced from the inlet pipe, And a discharge pipe (240) coupled to an end of the transfer pipe and spraying water through a plurality of injection holes (240a) formed on an outer surface of the container, An apparatus 200;
A heating device 300 installed at a lower portion inside the vessel 100 for heating stored water;
A support plate (400) installed on the heating device for separating the sealed food from the heating device; And
And a sensor (500) for sensing the temperature inside the container and controlling the heating device. The method of frying duck meat using the low temperature hot water. The method according to claim 6,
And a stirrer (600) installed at the bottom of the container for mixing the water inside the container while rotating using the power of the motor.

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