KR20160147299A - Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof - Google Patents
Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof Download PDFInfo
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- KR20160147299A KR20160147299A KR1020150083843A KR20150083843A KR20160147299A KR 20160147299 A KR20160147299 A KR 20160147299A KR 1020150083843 A KR1020150083843 A KR 1020150083843A KR 20150083843 A KR20150083843 A KR 20150083843A KR 20160147299 A KR20160147299 A KR 20160147299A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
More particularly, the present invention relates to a method for producing a herb medicine, a herb medicine, a herb medicine, a herb medicine, a herb medicine, a licorice, a licorice, a medicinal herb, And to provide a method for producing a variety of nutrient-rich ducklings so that consumers can eat them without any sense of discomfort, and a method for manufacturing a ducklings ducklings which can obtain a high health improvement effect when consumers eat them.
Unlike pork beef, which is red meat meat, duck meat is an alkaline food with white flesh. It prevents the human body from acidification due to modern food culture, environmental pollution, pollution, drinking and smoking, , And it is known that it is effective in controlling the wind as well as the inflammation and the small farming. Especially, it has excellent detoxification ability against heavy metals and alcohol. It enhances immune power of modern people stuck in various pollution and alcohol, strengthens endurance and concentration, and prevents easy tiredness.
Since it contains a large amount of unsaturated fatty acids such as oleic acid and linoleic acid which are good for the human body, it suppresses the formation of cholesterol and smoothes the circulation of blood, It is well known to prevent aging of circulatory system such as diabetes and to prevent aging, and it is known to be effective for obesity, weak constitution, tuberculosis and gastrointestinal diseases.
In addition, duck meat is rich in high-quality protein, high in the proportion of lysine, which is a kind of essential amino acid, digestion is good, high-quality protein meat with all the essential amino acids necessary for the human body, It has been widely used for medicinal purposes since ancient times.
However, the duck meat has a unique flavor, and if it is cooked incorrectly, there is a smell that can give a sense of rejection. Various kinds of cooking methods are being developed to overcome these drawbacks.
DISCLOSURE OF THE INVENTION PROBLEMS TO BE SOLVED BY THE INVENTION To solve the above-described problems, the prior art Patent No. 10-1016760 discloses a sauce for smoked duck meat and a method for producing smoked duck meat using the sauce, which includes onion, pepper, garlic, ginger, salt, Discloses a technique for increasing the preference degree by removing the bitter taste of Korean gingko by providing sauces for smelling duck meat prepared by mixing gingko fermentation liquid with seasoning materials including sodium citrate and potassium sorbate.
In addition, Korean Patent No. 10-0988138 (Oct. 10, 2010) discloses a method for preparing a fermented fish including fermenting raw fish oil, red ginseng extract, turmeric, green tea and water, A method for producing a sulfur dumpling which is removed and has a soft texture and a fish dumpling which has been prepared by the above method and has a smooth meat quality are disclosed.
However, in order to eliminate the unique flavor of the duck meat, most of these cooking methods are to add spice or alcohol having the conventional spice ingredients such as garlic, ginger, cinnamon, onion, and sesame into the dish together with duck meat, It was to boil the medicinal materials such as the traditional Japanese pine and the hwanggi which were known to be well-suited to duck meat.
The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a nutritional ingredient beneficial to the human body by using Baekjoo, Bukryong, Licorice, The present invention aims to provide a method for manufacturing a oriental oriental oriental pearl and a oriental pearl oriental pearl so that consumers can eat without irritation and a high health improvement effect can be obtained when consumers eat it.
In addition, to improve the taste and smell of the medicinal mixture added to provide high nutrition, as well as the specific taste and smell of duck, it is possible to produce an oriental oriental oriental oriental pearl so that consumers can conveniently eat various oriental oriental pearls The present invention relates to a method for manufacturing an oriental oriental herb, which can increase the incomes of a cultivator and thereby increase the consumption of ducks and chickens, as well as various medicines.
The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.
In order to accomplish the above object, the present invention provides a method for preparing a herb composition comprising: preparing a medicinal preparation for preparing a medicinal herb such as Bacillus thuringiensis, licorice root, licorice root, 2 to 5 parts by weight of the above red ginseng, 1 to 4 parts by weight of said ginseng, 0.5 to 3 parts by weight of said licorice, 2 to 5 parts by weight of said ginseng, 2 to 6 parts by weight of said ginseng, 2 to 4 parts by weight of said ginseng 2 to 4 parts by weight of Angelica gigas Nakai, 1 to 4 parts by weight of the above-mentioned red ginseng, 1 to 3 parts by weight of said broth, 2 to 6 parts by weight of said jujube, and 2 to 4 parts by weight of said ginger are added to said drinking water for 1 to 3 hours A pretreatment step of removing the water by removing the unexposed portions such as hair, foot and abdominal cavity in the abdomen of the raw duck, and washing the raw duck, O A low temperature aging step of softening the flesh of the dough and packaging the ducks with a lotus leaf to remove the dough and then aging at a low temperature for 2 to 3 hours at 20 to 28 hours; A mixture filling step of filling the mixed mixture in a ratio of 25 parts by weight of black soybean to 100 parts by weight of glutinous rice; and a step of adding the duck filled with the mixture to a pot, A preparation step of adding the ingredients prepared through the cooking preparation step to a temperature of 90 to 100 DEG C to maintain the temperature and time at which the duck can be ripened, And then heating the mixture at a temperature of 40 to 60 DEG C for about 1 hour while heating the mixture to boiling, .
At this time, in the preparation of the medicaments, the baguette includes a pouring process in which the baguette is dipped for 4 hours or more in a rice floating material to remove the original flavor, and then dried and dried. The present invention also relates to a process for preparing a red ginseng root, which is obtained by soaking the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roast It is preferable to include a kneading process which is repeated several times at a temperature of 100 캜.
In addition, the present invention is characterized by a herbicidal duck syrup produced by any one of the above production methods.
As described above, according to the present invention, it is possible to provide a herb-based duck syrup which can be taken without any repulsive feeling by eliminating various herbal medicines and herb-specific fish from the herbal mixture, Can increase the consumption of ducks and increase the consumption of mixed ginseng, white liquor, licorice, sorghum, gugija, ginseng, earl, eel, ginseng, jujube, and chicken, And chicken farms, as well as a very useful invention that can increase the income of various farmers who grow medicinal plants.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing an Oriental duckweed according to an embodiment of the present invention; FIG.
Hereinafter, a method for manufacturing an oriental oriental oriental herb according to the present invention will be described in detail with reference to the accompanying drawings.
1 is a flow chart of a method for manufacturing an Oriental duckweed according to an embodiment of the present invention.
In the drawings, the same reference numerals are given to the same elements even when they are shown in different drawings. In the drawings, the same reference numerals as used in the accompanying drawings are used to designate the same or similar elements. And detailed description of the configuration will be omitted. Also, directional terms such as "top", "bottom", "front", "back", "front", "forward", "rear", etc. are used in connection with the orientation of the disclosed drawing (s). Since the elements of the embodiments of the present invention can be positioned in various orientations, the directional terminology is used for illustrative purposes, not limitation.
As shown in FIG. 1, the preferred method of manufacturing the oriental oriental herb according to one embodiment of the present invention is to produce a herb oriental herb, Ginger, broiler (S10).
The prepared medicament is processed to remove the bad taste such as the writing or aring taste of the prepared medicament and to increase the inherent efficacy and the aroma.
At this time, in order to remove the inherent flavor of arginine, the rice wine is immersed in rice wedge for about 4 hours and dried, and dried using a dryer or natural drying.
In order to remove the bitter taste and increase the intrinsic flavor, the Taeunggung and Angelica gigas are soaked in the wine for about a day, and then they are roasted at a temperature of 100 ° C.
In addition, to increase the intrinsic efficacy and aroma of bamboo shoots, licorice, sorghum, peony, yellow fever, and broiler chickens, they are given 6 to 9 times at 100 ℃ for several times.
At this time, it is preferable to repeatedly soak and cool the bamboo shoots, licorice root, Chinese cabbage, peony, persimmon, and broiler chicks to double their original fragrance.
2 to 5 parts by weight of the processed liquorice, 1 to 4 parts by weight of the processed liquorice, 0.5 to 3 parts by weight of the processed licorice, 2 to 5 parts by weight of the processed liquorice, 2 to 6 parts by weight of the processed celeste, 2 to 4 parts by weight of the processed celery, 1 to 4 parts by weight of the processed celery, 1 to 3 parts by weight of the processed broth, And 2 to 4 parts by weight of ginger are added to the drinking water using a sieve and heated for about 1 hour to 3 hours to produce a medicinal extract (S20).
At this time, the medicinal material is first heated at a temperature of 100 ° C for about 1 hour and then heated at a temperature of 50 ° C to 60 ° C for about 1 hour to 2 hours to produce a medicinal extract.
(S30). The ducks of the ducks are removed, and the ducks of the ducks are removed.
At the time of cooking the ducks, the ducks are softened and the ducks are packed with a lotus leaf to remove the ducks and then aged (S40).
At this time, it is preferable that the organic acid, tannin, and alkaloid components contained in the lotus leaf are aged at 2 to 3 DEG C for 20 to 28 hours at low temperature to infiltrate the ducks.
The above-mentioned lotus leaf reduces the cholesterol level during ingestion of protein and its effect such as teratomic action, eosinophilia, enuresis, and cold prevention, and has a fat-dissolving effect, so it can be taken along with meat such as duck.
The mixture of the low-temperature-aged ducks is filled in a ratio of 25 parts by weight of black soybean to 100 parts by weight of glutinous rice (S50).
At this time, when the mung bean other than the black bean is mixed and packed, the effect of the negative bean is reduced by half due to detoxification, which is an inherent efficacy of the mung bean.
The duck filled with the mixture is poured into a pot of a certain size, and then the drug extract is poured to the extent that the duck is locked (S60).
The materials prepared in the pot are heated to a temperature of 90 to 100 캜 so as to sufficiently infiltrate the dough into the duck while maintaining the temperature and time at which the duck is sufficiently ripe, Lt; 0 > C for 1 hour (S70).
The present invention, which is manufactured by the above-described manufacturing method, provides a herbicide duck syrup which can be ingested without removing the various herbal medicines comprising the medicinal preparation mixture and the unique fish flavor, so that various classes of consumers can conveniently The farmers who grow ducks and chickens by increasing the consumption of Byeongryeong, Baekyu, licorice, Sujijipang, Gugija, Angelica, Earl, Earung Palace, Ginseng, Jujube and Chick mixed together as well as increase the consumption of duck And it is a very useful invention that can increase income of various kinds of medicinal planting farmers.
Example One
(1) Pharmacy preparation step
Prepare Baekwoo, Bokryong, Licorice, Seokjipwang, Peony, Taeunggung, Angelica, Daegu, Jujube, Ginger and Broiler.
In the preparation of the medicinal preparation, the rice pudding is immersed in rice wedge for about 4 hours to remove the aromatic taste of the rice pudding, and dried using a drier to remove moisture and remove water.
In addition, the Taeunggung and Angelicae prepared in the preparation of the medicaments are immersed in the wine for about 24 hours and then resuspended and roasted at a temperature of 100 ° C to remove the bitter taste and to increase the fragrance.
In addition, the bacteriophage, licorice, sorghum, peony, chrysanthemum, jujube, ginger, and broiler chickens prepared in the preparation of the medicaments are repeatedly boiled and cooled at a temperature of 100 ° C for 8 times to increase their original efficacy and flavor.
(2) Preparation step of pharmaceutical ingredient mixture
In the processing step, 5 grams of medicinal materials prepared, 3 grams of bamboo shoots, 2.5 grams of licorice root, 4 grams of sorghum persimmon, 5 grams of peony root, 4 grams of licorice root, 3.5 grams of Angelicae gigantis, 3 grams of Saururus, 2.5 grams of broth, 5 grams of jujubes and 4 grams of ginger were added to the drinking water Heat to 100 ℓ for 3 hours and boil.
At this time, the first one hour is heated with a strong fire at 100 DEG C, and then heated at a middle temperature of 50 DEG C for about 2 hours to concentrate the medicines to produce a medicinal plant extract.
(3) Pre-treatment step
Removal of unused portions such as residual hair, feet, abdomen and abdominal cavity of slaughtered or slaughtered slaughtered or slaughtered animals, and washing of residual blood and debris to remove water from the jar.
(4) Low temperature aging step
The ducks prepared through the pretreatment step are packed using the washed lotus leaves and matured at a temperature of 2 ° C for 24 hours at low temperature.
At this time, due to the duck-wrapped lotus leaf, the flesh quality of the posterior rigid duck is softened, and the fragrance and organic acid, tannin and alkaloid component of the lotus leaf are removed or reduced.
(5) Contents filling step
Through the low-temperature aging step, the mixture of 50 g of glutinous rice and 13 g of black soybean is filled in the ducks dipped at a low temperature to fill the inside of the duck, and jujube, chestnut, or bank is added thereto.
(6) Preparation for cooking
The duck filled with the mixture is poured into a cauldron and poured into the drug extract solution produced in the step of producing the drug substance extract so that the duck is locked.
(7) The cooking step
The cauldron is heated at a temperature of 100 DEG C for 30 minutes and then heated at 40 DEG C for 30 minutes.
At this time, the cooked Oriental ducklings are added to the bowl and added to the dish.
Experimental Example [Sensory Test]
In this experimental example, the sensory test was performed on the oriental duck syrup prepared by Example 1. The sensory test was performed on 100 persons. The results were divided into 5 items such as color, flavor, taste, texture, and overall acceptability.
As shown in Table 1 below, it can be seen that the evaluation was excellent in all items.
The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.
Claims (3)
2 to 5 parts by weight of the above bait, 1 to 4 parts by weight of the bait, 0.5 to 3 parts by weight of the licorice, 2 to 5 parts by weight of the safflower, 2 to 6 parts by weight of the peony root, 2 to 4 parts by weight of the Angelica japonica, 1 to 4 parts by weight of the thalamus, 1 to 3 parts by weight of the broth, 2 to 6 parts by weight of the jujube and 2 to 4 parts by weight of the ginger were added to the drinking water, To 3 hours to produce a medicinal extract solution;
A pretreatment step of removing water from the raw duck hair, foot, intestinal cavity, intestinal cavity, and illegitimate parts such as fat, and washing to remove water;
A low temperature aging step of softening the meat of the ducks from which the non-edible part has been removed through the pretreatment step, packing the ducks with a lotus leaf to remove the duck, and then aging at 2 to 3 ° C for 20 to 28 hours at a low temperature;
A mixture filling step of filling the mixed mixture in a ratio of 25 parts by weight of black beans to 100 parts by weight of glutinous rice in the low temperature aged duck through the low temperature aging step;
A preparation preparation step of adding a medicinal raw material extract produced in the step of adding the medicinal raw material extract to the duck after the duck filled with the mixture is put in a pot;
The ingredients prepared through the cooking preparation step are heated to a temperature of 90 to 100 ° C so as to sufficiently infiltrate into the duck while maintaining the temperature and time at which the duck can be ripened, And a cooking step of heating the mixture at 60 DEG C for about 1 hour.
In the medicament preparation step,
The baguette includes a bag-making process of immersing the bag into a rice floating material for about 4 hours to remove the inherent flavor of the bag,
In order to remove the bitter taste and increase intrinsic flavor, the Taeunggung and Dangwi are processed by immersing in the wine for about one day and then roasted at a temperature of 100 ° C.
The method according to claim 1, wherein the buckwheat, licorice, sorghum, peony, sword, and broiler chickens are processed at a temperature of 100 캜 several times in order to increase the efficacy and flavor of the herb.
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| KR102580817B1 (en) | 2022-11-28 | 2023-09-19 | 최재영 | Preparation method of boiled duck with rice and medicinal herbs |
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