KR20160121953A

KR20160121953A - Smoke roasted duck meat manufacturing method and smoke roasted duck meat thereby

Info

Publication number: KR20160121953A
Application number: KR1020150051857A
Authority: KR
Inventors: 김명자
Original assignee: (주)상건
Priority date: 2015-04-13
Filing date: 2015-04-13
Publication date: 2016-10-21
Also published as: KR101749922B1

Abstract

The purpose of the present invention is to provide a method for making smoke-roasted duck meat and smoke-roasted duck meat (17). The method for making smoke-roasted duck meat of the present invention comprises: a smoke object meat preparing step for preparing a smoke object meat having a skin (12) on which duck inner meat (13) remains; a seasoning supply step for preparing a smoke object meat, which is processed to remain a portion of the duck inner meat (13) on the skin (12), and then seasoning the smoke object meat; a roll duck meat forming step for rolling the smoke object meat to prepare a roll duck meat (10) in which the duck inner meat (13) is embedded in the skin (12); a pressing step for compressing the roll duck meat (10) at a predetermined pressure to prepare a preliminary processed duck meat (15) in which the skin (12) and the duck inner meat (13) are pressure-layered; and a step for smoke-roasting the preliminary processed duck meat (15) to make the preliminary processed duck meat (15) into smoke-roasted duck (17).

Description

[0001] The present invention relates to a method for manufacturing a duck meat with smoked roasted duck meat,

The present invention relates to a method of manufacturing a smoked duck grill and a method of manufacturing a smoked duck grill, and more particularly, to a duck meat, The present invention relates to a method for manufacturing a new smoked smoked duck, and a method for smelling a smoked duck.

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 weak alkaline which is suitable for human body. It is very strong in sodium, calcium, lecidine and selenium to reduce blood cholesterol and help to prevent paralysis, arteriosclerosis and hypertension It also helps to prevent osteoporosis, diabetes, neuralgia and cancer cells.

Ducks have been recognized as consumers for meat products for a short period of time, but their taste and meat quality are rapidly increasing demand. They are mainly commercialized as frozen products by packing the breasts part separately. Generally, And packaged for roast beef or made into smoked ducks. Duck meat has a distinctive odor, and it is a factor that some consumers turn out to be. Therefore, there is a disadvantage that a variety of cooking methods can not be developed compared with other meat or poultry. The most commonly used cooking methods are cooked with boiled rice or hot water, used as a tangjang food, used as roast beef such as pork, and smoked. When you cook ducks with smoked methods, you usually cook them in a way that spices various sauces or sauces.

By the way, in the past, the duck skin and leg parts are mainly used without much use. There are many cases where shells and legs are largely discarded because of the meaty texture of duck skin and the lack of taste. If the duck bark and legs are left as they are, waste of resources, waste disposal treatment facilities, and disposal costs are required. As described above, the duck meat recipe includes the use of roast beef, smoked roast, or chicken soup, such as pork, in which the duck breast and wing flesh There are many cases in which the flesh inside the shell is separated from the skin and used as a dish. Until now, the bark and legs (or part of the leg flesh) that have left the ducks and bones of the breasts, There was a lot of work.

Therefore, there is a need for a method of effectively utilizing the abandoned shells and legs (especially, the shells and the remaining parts attached to the shells) that have been abandoned so far without discarding them.

Domestic registered patent No. 10-0890429 (registered on Mar. 17, 2009) Domestic registered patent No. 10-1167037 (registered July 13, 2012)

The object of the present invention is to provide a duck meat product which can be utilized properly as a food without abandoning the husks and ducks remaining in the duck meat (especially, the legs), so that consumption of resources and disposal costs And to provide a method of manufacturing a new smoked smoked duck grill and a smoked smoked duck grill.

According to an aspect of the present invention, there is provided a method of preparing a meat product for smoked meat, A step of forming roll duck meat by rolling the meat to be smoked and making roll duck meat wrapped with the ducklings in the shell; A pressing step of pressing the roll duck meat at a predetermined pressure to make pre-processed duck meat layered with the bark and the duck duck; And smoothing the pre-processed duck meat to make the pre-processed duck meat into smoked duck meat.

And a sauce supply step of making the meat to be smoked processed so that part of the duck meat is left on the skin, and then making the sauce to be smoked.

The pressing dies are pressed by the press device in a state where the roll duck meat is accommodated in the receiving portion of the pressing frame so that the roll duck meat is pressed by the pressing frame And is pressed in a cake shape corresponding to the shape of the receiving portion.

According to the present invention, the smoked duck grill processed by the above method is prepared by rolling the meat to be smoked, which has ducklings remaining on the skin, to make roll duck meat, and pressing the duck meat with a certain pressure, Wherein the pre-processed duck meat is poured in an enclosed state, and the pre-processed duck meat is smoked and roasted.

Wherein the meat to be smoked is ground in a state in which seasoning is provided so that the meat to be smoked is seasoned and then the meat to be smoked is squeezed and smoked to cook the seasonings in the shell and the ducklings. do.

The present invention utilizes the abandoned duck husk and part of the duck as it is without any discarding, so it makes smoked duck duck. Therefore, the disposal of resources and disposal of ducks (waste treatment) It is possible to expect the effect of preventing the consumption of

Although the present invention has various effects in addition to the above effects, it can be said that the above-mentioned effects are the main effects of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart
2 is a photograph showing a roll duck meat prepared by the method of the present invention
Figure 3 is a photograph showing the pressing frame for receiving the roll duck meat of Figure 2
Fig. 4 is a perspective view showing an enlarged view of the discharge guide hole portion in the pressing frame of Fig.
5 is a photograph showing a state in which rolled duck meat is laminated by the pressing frame shown in Figs. 2 and 3
FIG. 6 is a front view showing a press device used in the method of manufacturing a smoked duck grill of the present invention
FIG. 7 is a front view showing a state in which a pressing frame set containing roll duck meat accommodated in the receiving portion of the pressing frame shown in FIG. 2 and FIG. 3 is put in the press apparatus; FIG.
8 is a photograph showing a state in which the pressing dies are squeezed by pressing the pressing frame set by the press apparatus shown in Fig.
Fig. 9 is a photograph showing a state in which a dried smoked duck grill made by the method of the present invention is vacuum-packed
Fig. 10 is a photograph showing the state of slicing of the smoked duck grill and the smoked smoked duck grill shown in Fig. 9

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The objects, features and advantages of the present invention will be more readily understood by reference to the accompanying drawings and the following detailed description. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In describing the components of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are intended to distinguish the constituent elements from other constituent elements, and the terms do not limit the nature, order or order of the constituent elements. When a component is described as being "connected", "coupled", or "connected" to another component, the component may be directly connected or connected to the other component, Quot; may be "connected,""coupled," or "connected. &Quot;

Referring to the drawings, the method of manufacturing a smoked duck grill according to the present invention includes a step of preparing a meat to be smoked to produce a meat to be smoked, the duck meat slice 13 remaining on the skin 12, A step of forming a roll duck meat 10 made of rolled duck meat 10 wrapped in a state in which duck meat slices 13 are embedded in the duck meat roll 10, a pressing step of pressing the rolled duck meat 10 at a predetermined pressure, And smoothing the pre-processed duck meat (15) squeezed in the pressing step to make the pre-processed duck meat (15) into smoked duck meat (17). On the other hand, the seasoning supply step is performed before the roll duck meat 10 is formed.

In the smokable meat preparing preparation step, the bone is extracted from a part of a duck which has been previously roasted in a state in which a portion usable for edible use is removed from a duck and a shell, a part of a duckling and a bone (mainly a leg bone) remain, I will make the meat to be smoked with the bark and some ducklings. That is, the portion of the duck skin is attached to the skin of the object to be smoked. When the skin of the object to be smoked is unfolded, it can be confirmed that part of the ducklings is attached to the inside of the skin.

The present invention further carries out a spice feeding step before rolling the duck meat 10 by rolling the meat to be smoked like a roll. That is, the meat to be smoked to be processed is processed so that a part of the duckling bell 13 is left on the skin 12, and then the seasoning supply step is performed so that the smoked meat is seasoned.

In the seasoning supply step, the liquid seasoning sauce is made to bake inside the meat to be smoked and to be applied to the surface of the meat to be smoked.

At this time, in the season supplying step of the present invention, the seasoning source is infiltrated (injected) into the meat to be smoked by tumbling the meat to be smoked (that is, a part of ducklings is attached to the skin). The tumbling barrel includes a plurality of tumbling wings on the inner circumferential surface of a tumbling barrel constituting the tumbling device. The tumbling barrel is connected to a motor shaft of the driving motor by a power transmission means such as a pulley and a belt, And is rotated according to the rotation. Of course, in the tumbling barrel, the central axis is connected to the motor shaft of the drive motor and the central axis of the tumbling barrel is connected to the frame via rotation support means such as a bearing, so that when the motor shaft of the motor rotates The tumbling barrel is rotated.

In the above-mentioned season supplying step, the tubular barrel is rotated in the state that the seasoning source of the meat to be smoked and the liquid seasoning are put in the tumbling barrel, and the tumbling operation is performed for a predetermined time. The meat to be smoked is tumbled for a predetermined time by the tumbling wing of the tumbling barrel so that the bromelain aqueous solution penetrates into the broiler chick. Tumbling refers to the movement of the tumbling barrel to the smoked meat and the tumbling wing to attack the meat to be smoked with a suitable force, so that the bromelain aqueous solution is injected into the broiler's inside. When the subject to be smoked is allowed to flow inside the tumbling barrel while tumbling the tumbling wing at the same time as the smear target, the sauce can be more uniformly and more surely infiltrated into the inside of the subject to be smoked, The taste of smoked duck grilled smoked better. When the seasoning is smoked and the smoked duck grill is smoked, you can feel the flavor of the spice when you eat the smoked duck grill.

In the step of forming the roll duck meat 10, the meat to be smoked is rolled like a roll in the state of being spread like a sheet to make the roll duck meat 10. The operator can manually roll the duck spread like a sheet by hand to form the rolled duck meat 10. Of course, the roll duck meat (10) is in a state in which the seasoning is broken.

In the present invention, the pressing step is a step of pressing the roll duck meat 10 at a constant pressure to make the pre-processed duck meat 15 in which the shell 12 and duck meat 13 are layered. At this time, in the pressing step, a pressing frame 20 having a receiving part is prepared, and then the roll duck meat 10 is pressed by the press device in a state where the roll duck meat 10 is received in the receiving part of the pressing frame 20. So that the roll duck meat 10 is squeezed in the form of a cake corresponding to the shape of the receiving portion of the pressing frame 20.

The pressing frame 20 has a structure in which a plurality of transverse diaphragms 20A and a longitudinal diaphragm 20B are combined and a plurality of receiving portions are arranged in a lattice shape. The pressing frame 20 is connected in a direction orthogonal to the plurality of transverse diaphragms 20A and the longitudinal diaphragms 20B so that the pressing frame 20 is shaped like a rectangle, and each of the receiving portions has a rectangular hole shape. That is, each receiving portion of the pressing frame 20 has a rectangular hole shape with upper and lower ends opened. At this time, each of the diaphragms forming the plurality of accommodating portions, that is, the transverse diaphragm 20A and the longitudinal diaphragm 20B, is provided with a discharge guide hole 30H. A discharge guide hole 30H is provided at the upper and lower ends of the transverse diaphragm 20A and the longitudinal diaphragm 20B.

The press device includes a pressing housing 42 having a chamber therein and a pressing post 44 which is vertically movable on the pressing housing 42. The pressing device 44 is connected to the pressing housing 44, And a lifting and driving means for lifting and lowering the pressing post 44 connected to the pressing movable plate 46. [

Since the pressing housing 42 is formed in a substantially hexahedral box shape, a hexahedron-shaped chamber is secured inside the pressing housing 42. At this time, the chamber of the pressing housing 42 is provided with a position set bar. The position set bar includes a rear position set bar housed in the chamber of the pressing housing 42 and disposed rearwardly and a lateral position set bar disposed on the side of the side housed in the chamber of the pressing housing 42. [ Also, the pressing housing 42 has a lower frame, and a tray receiving groove is provided to be disposed below the lower frame. A tray is detachably coupled to the tray receiving groove.

The pressing posts 44 are vertically coupled to the upper frame of the pressing housing 42. The pressing posts 44 partially extend above the upper frame of the pressing frame 20 and the remaining portions are accommodated in the inner chamber of the pressing housing 42.

A pressing movable plate 46 is connected to the lower end of the pressing post 44. The pressing movable plate 46 is horizontally disposed in the inner chamber of the pressing housing 42. And the pressing movable plate 46 is disposed in the horizontal direction facing the lower frame of the pressing body 42.

The lifting and driving means may be constituted by a cylinder in which a piston is connected to the pressing post (44). The piston may be connected to the pressing post 44 with the cylinder being supported by the pressing housing 42. Therefore, when the piston of the cylinder advances, the pressing post 44 and the pressing movable plate 46 connected thereto are lowered, and when the piston of the cylinder is moved backward, the pressing post 44 and the pressing movable plate 46 connected thereto rise.

In the present invention, the pressing step is a step of laminating the pressing frames 20 in a plurality of layers by the plurality of pressing support plates 24 while the roll duck meat 10 is accommodated in the respective receiving grooves of the pressing frame 20, The roll duck meat 10 is pressed onto the pressing duck meat 10 by the pressing support plate 24 while the duck meat 10 is stacked in a plurality of layers to remove the duck oil from the roll duck meat 10, And is made into a cake shape by the receiving portion of the frame 20.

In other words, the roll duck meat 10 is put into each receiving groove arranged in a lattice form of the pressing frame 20.

A plurality of pressing frames 20 are stacked in a plurality of layers by a plurality of pressing support plates 24 in the state that the roll duck meat 10 is inserted into the respective receiving grooves. That is, the pressing support plates 24 are disposed between the respective pressing frames 20, and below the lowermost pressing frame 20 and on the uppermost pressing frame 20. At this time, the thickness of the lowermost pressing support plate 24 and the uppermost pressing support plate 24 is thicker than the thickness of the intermediate pressing support plate 24 inserted between the respective pressing frames 20.

Next, a plurality of pressing frames 20 and a plurality of pressing supporting plates 24 are stacked, and roll duck meat 10 is stacked on each receiving portion of each pressing frame 20 Quot; set ") into the chamber inside the pressing body 42. [

At this time, the inner chamber of the pressing housing 42 is provided with the rear position set bar and the lateral position set bar, so that the rear position and the side face of the pressing frame set contact the rear position set bar and the lateral position set bar, In this state, at the same time that the uppermost pressing support plate 24 of the pressing frame set is disposed below the pressing movable plate 46, the pressing post 44 is located at the center position of the pressing frame set. The position is set so that the roll duck meat 10 in which the respective pressing frames 20 are inserted into the respective receiving portions can be pressed with a uniform force by the rear position set bar and the lateral position set bar of the pressing housing 42 .

Next, the pressing post 44 and the pressing movable plate 46 are lowered by the elevation driving means to press the respective pressing supporting plates 24 of the pressing frame set.

Then, the pressing support plate 24 is pressed, and the roll duck meat 10 inserted into the receiving portion of each pressing frame 20 is pressed and pressed. That is, a plurality of pressing frames 20 are stacked by a plurality of pressing supporting plates 24 in a state where the roll duck meat 10 is accommodated in each receiving groove of the pressing frame 20, The roll duck meat 10 is pressed onto the pressing frame 20 while the duck oil is removed from the roll duck meat 10 by pressing the roll duck meat 10 with the pressing support plate 24 in a state that the duck meat 10 is stacked in a plurality of layers. To form a cake. At this time, each receiving portion of the pressing frame 20 is in the shape of a hexahedron hole, so that the roll duck meat 10 is formed into a hexagonal cake shape having an upper surface, a lower surface and four side surfaces. At the same time, the duck oil flows out of the pressing frame 20 .

At this time, when pressing the roll duck meat 10 in the state of being accommodated in the roll duck meat 10 in the receiving portion of the pressing frame 20, the duck oil falling into the receiving portion from the roll duck meat 10 is discharged And is discharged to the outside of the pressing frame 20 through the guide hole 30H.

On the other hand, the lower frame of the pressing housing 42 is provided with a discharge hole, and a tray which is received in the tray receiving groove is disposed below the lower frame. The duck oil, which is released when the roll duck meat 10 is compressed, Can be collected into the tray through the discharge hole of the pressing body 42. Duck oil, which is known to be good for the body because it is an unsaturated oil, can be collected in a tray and sold at a high price.

Next, the duck meat (10), which is put into each receiving portion of the pressing frame (20) and pressed in the form of a cake, is put into a smoked smoke grill machine and smoked to make a smoked smoked duck grill. The roll duck meat 10 is squeezed in each receiving part and put into the smoked meat grill machine which is made into a cakes state as it is, and the smoked duck meat 10 can be made into the smoked duck meat . In some cases, only the roll duck meat (10) squeezed in the form of a cake may be added to the smoked smoked pancake to make smoked smoked pancake.

The present invention provides a smoked duck grill (17) processed by the above-described method for producing a smoked duck grill.

In the present invention, the smoked duck meat grill is prepared by rolling the meat to be smoked which has the duck meat sausage 13 remaining on the skin 12 as described above to make the roll duck meat 10 and pressing the roll duck meat 10 at a certain pressure The pre-processed duck meat 15 is formed in a state in which the duck skin 13 is enclosed in the shell 12 and the pre-processed duck meat 15 is smoked and processed.

As described above, the cooked duck dumplings are formed in the shape of a cake in which the duck duck meat 13 is layered in the shell 12, and when the cooked duck dumplings are sliced with a knife to a certain thickness, And the slice duck breeding (smoked duck breeding) provided at the periphery of the inner boll 13 becomes. Consumers only need to eat sliced duck breed.

On the other hand, in the case of the smoked ducklings of the present invention, the ducklings die 13 may be constituted so as to add flavor by containing a certain amount of unsaturated fat 14. If the ducklings are not enough, there is no room for them to feel a little bit more. The unsaturated fat is mixed with the ducklings (13), so that the taste of the smoked ducklings can be improved.

Accordingly, the present invention makes use of the abandoned duck husk and the portion of the duck without discarding it, thus making the smoked duck duck, so that the disposal of resources and disposal of ducks (waste disposal) It is possible to expect the effect of preventing the consumption of cost and the like.

In addition, the present invention provides a block shaped duck dumplings, which can be sliced into a block shape, so that the dumpling dumplings can be taken conveniently, There is also a convenient effect. The rolled duck meat 10 wrapped with the duck meat slices 13 in the shell 12 is put into each receiving portion of the pressing frame 20 and pressed to make the smoked duck meat into a constant block shape, Smoked duck roasted roasted roasted roasted roast roasted roasted roasted roast roasted roast roasted roast roasted roast roasted roast roasted roast roasted grilled roasted roast roasted roast roasted roast roasted roast roasted roast roasted roast roasted roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast

In addition, since the duck oil, which is an unsaturated fat, is extracted from the roll duck meat (10) contained in the pressing frame (20), and the unsaturated duck oil can be collected separately and sold at a high price, And the treatment cost of duck oil is also reduced.

The specific embodiments of the present invention have been described above. It is to be understood, however, that the scope and spirit of the present invention is not limited to these specific embodiments, and that various modifications and changes may be made without departing from the spirit of the present invention. If you have, you will understand.

Therefore, it should be understood that the above-described embodiments are provided so that those skilled in the art can fully understand the scope of the present invention. Therefore, it should be understood that the embodiments are to be considered in all respects as illustrative and not restrictive, The invention is only defined by the scope of the claims.

10. Roll duck meat 12. Peel
14. Snakes 15. Pre-processed duck meat
17. Grilled smoked duck 20. Pressing frame
24. Pressing support plate

Claims

Preparing smoked meat for meat to be smoked to which ducklings (13) remain on the skin (12);
A roll duck meat forming step of making roll duck meat (10) wrapped in the skin (12) with the duck skin (13) embedded therein by rolling the meat to be smoked;
A pressing step of pressing the roll duck meat 10 at a predetermined pressure to make preliminarily processed duck meat 15 in which the bark 12 and the duck meat 13 are layered;
And smoking the pre-processed duck meat (15) to make the pre-processed duck meat (15) into a smoked duck meat (17).

The method according to claim 1,
And a sauce supply step of making the meat to be smoked processed so that a portion of the duck meat sausage (13) remains on the skin (12) Method of making smoked duck.

The method according to claim 1,
In the pressing step, a pressing frame 20 having a receiving part is prepared. Then, the roll duck meat (10) is received in the receiving part of the pressing frame (20) ) So that the roll duck meat (10) is squeezed into a cake shape corresponding to the shape of the receiving portion of the pressing frame (20).

The method of claim 3,
The pressing frame 20 is provided with a plurality of receiving portions in a lattice shape, upper and lower end portions of the receiving portion are opened, and discharge guide holes 30H are provided in the respective partition plates 20A, 20B forming the plurality of receiving portions , When the roll duck meat (10) is pressed into the receiving portion of the pressing frame (20) while being accommodated in the roll duck meat (10), the duck oil in the roll duck meat (10) Wherein the duck oil is discharged to the outside of the pressing frame (20) through the discharge guide hole (30H).

5. The method of claim 4,
The pressing frame 20 is stacked in a plurality of layers by a plurality of pressing support plates 24 in a state in which the roll duck meat 10 is accommodated in each of the receiving grooves of the pressing frame 20, The roll duck meat 10 is squeezed by the pressing support plate 24 while the duck meat 10 is removed from the roll duck meat 10 while the duck meat 10 is stacked in a plurality of layers, Wherein the holding portion of the pressing frame (20) is made into a cake shape.

6. The method of claim 5,
The accommodating portion of the pressing frame 20 is formed in a hexahedron hole shape in which the upper and lower ends are opened so as to have a hexahedron cake shape of the rolled duck meat 10 squeezed in the receiving portion of the pressing frame 20 A method of making smoked duck roots.

A smoked duck grill (17) processed by any one of claims 1 to 6,
The meat to be smoked having the duck meat sausage 13 remaining on the skin 12 is rolled to make the duck meat roll 10 and the rolled duck meat meat 10 is squeezed under a certain pressure to form the duck meat sausage 13 in the shell 12 Characterized in that the pre-processed duck meat (15) is rolled up in a state of being enclosed and the pre-processed duck meat (15) is smoked and roasted.

8. The method of claim 7,
The meat to be smoked is ground and the smoked meat is squeezed and smoked, so that the sauce (12) and the duck meat (13) are seasoned (17). &Lt; / RTI >

8. The method of claim 7,
When the slice is sliced by a knife so as to have a predetermined thickness, the skin (12) is sliced into a slice duck fin (13) provided on the periphery of the duck inner slice (13) (17).

10. The method of claim 9,
Characterized in that the duck meat slices (13) contain a certain amount of unsaturated fat (14) to add flavor.