KR20160071259A - Smoking of duck meat with Rubus coreanus and that of manufacturing method - Google Patents

Abstract

The present invention relates to smoked duck with aronia and a manufacturing method thereof, and more specifically, to smoked duck with aronia; and a manufacturing method thereof which removes the peculiar smell of duck, secures the soft flesh of smoked duck, and adds healthful ingredients of aronia to smoked duck by putting raw duck and an aronia curing solution into a vacuum tumbler, performing mixing and aging processes, and roasting the raw duck by oak sawdust or charcoal over a fire in a kiln at 250-430°C for 45-60 minutes. The manufacturing method of smoked duck with aronia comprises: a mixing step of mixing raw duck and an aronia curing solution; an aging step of putting the mixed raw duck into a vacuum tumbler and aging the mixed raw duck; and a roasting step of roasting the aged raw duck obtained in the aging step. Accordingly, provided is smoked duck with aronia, which has enhanced availability as favorite duck food, is free from harmful fat, has a high content of unsaturated fatty acid easily dissolved in the human body, has the specific flavor and soft flesh of duck, and is suitable for consumers′ changing tastes.

Description

[0001] The present invention relates to a method for producing duck meat,

More particularly, the present invention relates to a method of preparing a dough comprising a dough raw material and a drench solution in a vacuum tumbler, mixing and aging the duck raw dough and dough solution, heating the dough to 250 ° C. to 430 ° C. for 45 minutes The present invention relates to a method for manufacturing a duck made with aronia smoke, which contains a healthy ingredient of Aronia and which is fried in a fire for about 60 minutes to remove the characteristic odor of the duck and is soft in texture.

Duck meat is a good source of iron, phosphorus, and vitamin B compared to other meat foods. It has higher nutritional value because it has a higher content of unsaturated fats than beef or pork, and because it has a lower caloric value, It is good food for the elderly who have little activity. In other words, other meat is mostly acidic food, but duck meat is weakly alkaline to human body. It is very strong in sodium, calcium, lecithin and selenium ingredients, so it reduces cholesterol in blood vessels and helps to prevent paralysis, arteriosclerosis and hypertension It also helps to prevent osteoporosis, diabetes, neuralgia and cancer cells. Also, unlike other livestock, ducks are easy to breed with low-nutrient feeds, which are grown at around 7 to 8 weeks of age at around 90% (Water fowl), which was formerly mainly used for medicinal purposes, has recently been shown to have excellent efficacy in circulatory diseases such as an increase in the number of breeding water, antidote function, hypertension, and atherosclerosis , The consumption of duck meat is close to 15% of the total consumption of chicken, adding to the image of organic agriculture and eco-friendly agriculture. Accordingly, industrial interest in duck meat is increasing.

However, compared to chicken cooked in various ways, ducks have not been developed in a variety of ways of cooking or cooking. In other words, the period in which ducks are perceived by consumers as food is short, but the demand is rapidly increasing due to the taste and meat quality, and mainly the breasts are separately packaged and commercialized as frozen products. Generally, they are packed for roast beef like pork without special processing, or cooked like a chicken with puksuk or bang, and are eaten as tangjang food.

Korean Patent Laid-Open Publication No. 2001-0099158 discloses processed foods made from sulfur ducks and ducks, a method for producing the processed foods, and a method for producing healthy foods based on ducks of Korean Patent Laid-Open Publication No. 2001-0109948. The conventional duck meat inventions for the same purpose are mainly intended to utilize functions as health foods, and it is a reality that various duck foods are required not only for health foods but also for stocks.

Korean Patent Publication No. 2001-0099158 (November, 2001)

In order to solve the above-mentioned problems, it is an object of the present invention to provide a method for producing Aroonia doricum which is not only beneficial to the body, but also has excellent taste and can be used for stocks.

The composition for achieving the objective is composed of a mixing step of mixing the duck raw meat with the Aronia drip liquid to form duck mixed meat, a fermentation step of aging duck duck meat by putting it in a vacuum tumbler, And the aging step is characterized by rotating the duck raw material and the Aronia drip solution in the transverse direction at a rotation speed of 9 times per minute for 100 to 140 minutes or for 8 to 160 times for 1 to 160 minutes to 200 minutes .

According to another aspect of the present invention, the ratio of the material is 90% of the dough raw material 90%, and the baking step (S30) is performed using oak sawdust or charcoal at 250 ° C to 430 ° C for 45 minutes, Baking for 60 minutes.

As described above, the present invention improves the utility as a favorite food, eliminates bad fat components of ducks, enhances the unsaturated fatty acids easily dissolved in the body, enhances the softness of the duck meat and softness of the meat, It has the effect of providing the proper aroma duck smoked. In addition, it is resistant to radioactivity, contains various amino acids and various vitamins, minerals, calcium, etc., which is resistant to various diseases due to flavonoid component, and has an effect of removing active oxygen which is an anthocyanin ingredient, , Alkaline to prevent acidification of the body, because of the strong lecithin and selenium components, which greatly helps to inhibit the development of cancer cells, providing the best nutritional source of duck meat together, the elderly, cancer patients and various patients with the necessary nutrients It is possible to provide a health food that can be supplied, and to provide general consumers with a product having anti-aging effect due to antioxidant action.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for producing an Aronia dung smoker according to the present invention. FIG.
FIG. 2 is a chart showing the year and dirtiness of duck raw meat according to time when aged with a rotation number of vacuum tumbler of 10 rotations per minute. FIG.
FIG. 3 is a chart of the year and dirtiness of duck raw meat according to time when aged with a rotation number of vacuum tumbler of 9 rotations per minute.
FIG. 4 is a chart of the year and dirtiness of duck raw meat according to time when aged with 8 tumbles of vacuum tumbler rotation.

The present invention relates to a method for producing duck meat, comprising: a mixing step (S10) of mixing duck raw meat (10) cut off from the neck and tail of a duck with an Aronia dregs (20) to form duck mixed meat (30) (S20) of duck mixed meat (30) placed in a vacuum tumbler and aging to form duck aged meat (40); and baking the duck aged meat (40) with a baking method (S30) Which is characterized in that it is a method for producing an Aronia dung smoker.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a method for producing a duck meat of the present invention. Duck raw meat 10 of 2.8 kg or more and 3.8 kg or less in weight, cut off from duck meat and tail was prepared, and 26.1% of maltitol and 14.4 % Sodium chloride 9% sodium garlic flavor 0.162% Sodium glutamate 2.25%, garlic 4.5%, purified water 33.588%, salt 1.9032%, sodium metaphosphate 0.256%, sodium pyrophosphate 0.14%, sodium carbonate 0.08%, sodium nitrite 0.1152% (20) composed of 0.0104% of sodium nitrate, 1.84% of maltodextrin, 3.6552% of sodium pyrophosphate, 1% of sodium erythorbate and 1% of Aronia powder was prepared and the duck raw meat (10) The mixing step S10 of mixing duck mixed liquor 30 with the Lonnie drench liquid 20 at a ratio of 9: 1 is constituted.

Thereafter, the duck mixed meat 30 is put in a vacuum tumbler, and after the duck mixed meat 30 is vacuumed, it is rotated in the lateral direction so that the duck raw meat 10 and the Aronia drip liquid 20 ride up in one direction, And an aging step (S20) for making duck aged flesh (40) by a fermentation method using a dropping head. At this time, the vacuum tumbler is aged at a speed of 9 revolutions per minute for 100 to 140 minutes or aged for 160 to 200 minutes at a revolving speed of 8 times per minute in the vacuum tumbler speed.

Thereafter, the duck aged meat 40 is baked in a kiln for 45 to 60 minutes at 250 ° C to 430 ° C using oak sawdust or charcoal (step S30).

Due to the above manufacturing method, the texture of the duck meat due to the physical impact is separated, the water is infiltrated into the duck meat to improve the year, and it is possible to reduce the destruction of nutrients by aging in a vacuum state. The effect of enhancing the flavor and sourness and pungent flavor peculiar to Aronia can not be felt.

FIGS. 2, 3 and 4 are tables for measuring the flue and dirtiness of duck meat over time with aging by rotating the vacuum tumbler at 10, 9, and 8 revolutions per minute, wherein the speed of the vacuum tumbler is 9 The results are shown in the results of aging for 100 to 140 minutes at the rotation speed, or dipping the duck meat aged for 160 to 200 minutes at a rotation speed of 8 times per minute at the speed of the vacuum tumbler until the middle portion. The smoked duck products manufactured by the above method are different in color compared to the existing smoked products, and the smell of fishy smell is not detected. There is no specific sourness and peculiarity of Aronia. In addition, it is resistant to radioactivity, contains various amino acids and various vitamins, minerals, calcium, etc., which is resistant to various diseases due to flavonoid component, and has an effect of removing active oxygen which is an anthocyanin ingredient, , Alkaline to prevent acidification of the body, because of the strong lecithin and selenium components, which greatly helps to inhibit the development of cancer cells, providing the best nutritional source of duck meat together, the elderly, cancer patients and various patients with the necessary nutrients It is possible to provide a health food that can be supplied, and to provide general consumers with a product having anti-aging effect due to antioxidant action.

Although the present invention has been shown and described with respect to specific embodiments and applications 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 by the appended claims. Anyone with knowledge will know easily.

10. Raw Raw Duck 20. Aronia tannin solution
30. Duck mixed meat 40. Duck aged meat
S10. Mixing step S20. Aging stage
S30. Baking step

Claims (5)

In the method for producing duck smoke,
A mixing step S10 of mixing the duck raw material 10 cut off from the neck and tail of the duck with the Arrangement solution 20 to form duck mixed meat 30,
Aging step (S20) of putting the duck mixed meat (30) in a vacuum tumbler and aging to make duck aged meat (40)
And baking the duck aged meat (40) with a baking method (S30). The method according to claim 1,
In the mixing step S10, the proportion of the material is composed of 90% of the duck raw meat 10 and 10% of the Aronia dregs 20, and the Aronia dregs 20 are composed of 26.1% of maltitol, 14.4% of wine, 9%, garlic flavor mixture 0.162% Sodium glutamate 2.25%, garlic 4.5%, purified water 33.588%, salt 1.9032%, sodium metaphosphate 0.256%, sodium pyrophosphate 0.14%, sodium carbonate 0.08%, sodium nitrite 0.1152%, sodium nitrate 0.0104 , 1.84% of maltodextrin, 3.6552% of sodium flosphate, 1% of sodium erythorbate, and 1% of Aronia powder. The method according to claim 1,
In the aging step (S20), the duck raw meat material (10) and the Aronia drip liquid (20) are placed in a vacuum tumbler and rotated for 10 minutes to 140 minutes at a rotational speed of 9 times per minute in the transverse direction, And the mixture is aged for 160 to 200 minutes. The method according to claim 1,
Wherein the baking step (S30) comprises baking at 250 DEG C to 430 DEG C with oak sawdust or charcoal in a kiln for 45 minutes to 60 minutes. 5. An aroma doricum produced by any one of claims 1 to 4.

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