KR20170067060A - Smoked duck manufacturing method using a salt pond agent and a salt pond agent composition - Google Patents
Smoked duck manufacturing method using a salt pond agent and a salt pond agent composition Download PDFInfo
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- KR20170067060A KR20170067060A KR1020150173464A KR20150173464A KR20170067060A KR 20170067060 A KR20170067060 A KR 20170067060A KR 1020150173464 A KR1020150173464 A KR 1020150173464A KR 20150173464 A KR20150173464 A KR 20150173464A KR 20170067060 A KR20170067060 A KR 20170067060A
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The present invention relates to a spicy smoked duck and a method of preparing the same, and more particularly, to a smoked smoked duck and a method for producing the smoked smoked duck, And dandelion composition comprising a composition of crumb powder to produce duck ducks by dying the ducks, thereby improving the natural functionality and the degree of preference by preparing the dandruff compositions.
Description
The present invention relates to a spicy smoked duck and a method of preparing the same, and more particularly, to a smoked smoked duck and a method for producing the smoked smoked duck, The present invention relates to a spicy fried duck which is good for health as well as taste by producing a fried duck by dying the duck using a dying agent composed of a composition of a duck,
Duck meat contains high quality protein and unsaturated fatty acid, and it is a weak alkaline food with low cholesterol. It contains a lot of linolein (unsaturated fatty acid), which prevents the arteriosclerosis and hypertension caused by fat accumulation, The effect is high. As a result, it has recently become well-known as a well-being food, and consumption is also increasing.
The above-mentioned duck meat is consumed by a variety of methods such as leek, bulgogi, and roast. Of these, duck meat is increasing in number of manufacturers equipped with facilities for mass production of smoked duck slices dyed by dyestuff agents. And accordingly, there is a growing interest in dyestuffs used in smoked foods. In addition, compositions of dyestuffs have been tried as well as various products such as kelp, kelp, soybean fermentation broth, and audi.
Korean Unexamined Patent Publication No. 10-0948262 (Mar. 11, 2010) discloses a method for preparing smoked duck containing urea ingredient by mixing 10 to 800 parts by weight of water with 100 parts by weight of urophylla powder, , Adding 10 to 800 parts by weight of water to 100 parts by weight of water, and then subjecting the mixture to hot water extraction; Removing the viscera of the duck meat and washing to clean the duck meat; Adding the cow's milk amount to the trimmed duck meat; 10 to 30 wt% of garlic, 4 to 12 wt% of ginger, 4 to 8 wt% of pepper, 3 to 8 wt% of sesame oil, and 20 to 30 wt% of salt, 4 to 20% by weight of sugar, and then aging for 24 to 30 hours; And smoothing the aged duck meat by using oak or bamboo-fired smoke after adding a crude liquid extracted from oak or bamboo or a vinegar liquid as a dilution liquid in which the crude liquid is diluted with water. The present invention relates to a method for producing a smoked duck containing an ule component.
Korean Patent No. 10-1123048 (Feb. 27, 2012) discloses a drench solution composition for smoked duck using chaga mushroom, a smoked duck using the composition, and a method for preparing the same, To 20 parts by weight; 50 to 90 parts by weight of salt; And 800 to 1,800 parts by weight of water. The present invention also relates to a method for producing smoked duck including smoked duck raw meat, wherein smoked ducks using natural functional materials as well as the above-mentioned prior art are produced.
The present invention provides a smoked duck having higher functionality than a dirty duck made of a natural functional composition and a smoked duck having a smell of taste with a spicy taste suited to the taste of Koreans, and a process for producing the duck duck.
In order to attain the above object, the composition of the smoked duck of the present invention and the method for producing the same according to the present invention is characterized by comprising 30 to 39% by weight of the less flavor defatted powder, 0.1 to 0.3% by weight of sodium polyphosphate, 8 to 10% , 2 to 4% by weight of oleozin capsicum, 3 to 8% by weight of sprouts of barley powder, 1 to 5% by weight of onion powder and 0.2 to 3% by weight of ointment powder, 8 to 12% by weight of sodium L-glutamate, .
The above flavor-resistant ground powder comprises 30 to 40% by weight of casein sodium, 9 to 15% by weight of garlic powder, 20 to 30% by weight of pure white rice, 9 to 10% by weight of green pepper flavor, 1 to 5% by weight of chicken extract powder, To 30% by weight.
Further, 0.01 to 0.05% by weight sodium sodium erosorbate and 0.01 to 0.02% by weight sodium nitrite are contained.
In addition, the method for producing smoked ducks comprises: (a) a step of selecting duck raw materials to remove excess fat or foreign matter from duck raw materials; (b) a shaping step of cutting and removing a portion of the duck raw meat that may affect quality; (c) a mixing step of mixing the shaped duck raw meat and dirt composition in a blender; (d) an aging step of aging the compounded duck raw meat; (e) drying and smoldering the dried aged fish meat (duck raw meat) and smoldering; (f) a cooking and cooling step of cooking and rapidly cooling the dried salt meat; And (g) a packaging step of vacuum-sealing or sealing the cooled salt meat.
As described above, the spicy smoked ducks according to the present invention and the method for producing the same are characterized in that the flavor-resistant duck dumplings and the preparation method thereof are selected from the group consisting of flavor-resistant dough powder, sodium polyphosphate, purified salt, isolated soybean protein, sodium L- glutamate, oleogy capsicum, And the like are selected and the composition of the pesticidal agent is prepared to enhance the natural functionality and the degree of preference.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a manufacturing process of a hot smoked duck according to the present invention and a method for producing the same.
The present invention will be described in detail with reference to the following description of the present invention so as to enable a person skilled in the art to easily understand the term " spicy smoked duck and its preparation method " Also, the terms defined in the present specification and claims should not be construed as limiting, but may be changed according to the intention or custom of the operator, and interpreted in terms of meaning and concept consistent with the technical idea of the present invention.
In one aspect of the present invention,
The drench-resistant composition for ducks contains 30 to 39% by weight of a finely ground salt, 0.1 to 0.3% by weight of sodium polyphosphate, 8 to 10% by weight of purified salt, 25 to 32% by weight of isolated soybean protein, And 2 to 4% by weight of oleoin capsicum, 3 to 8% by weight of sprout barley powder, 1 to 5% by weight of onion powder and 0.2 to 3% by weight of finely ground powder, The mixture is composed of 30 to 40% by weight of sodium, 9 to 15% by weight of garlic powder, 20 to 30% by weight of pure white rice, 9 to 10% by weight of green pepper flavor, 1 to 5% by weight of chicken extract powder and 20 to 30% , Further 0.01 to 0.05% by weight of sodium erosorbin and 0.01 to 0.02% by weight of sodium nitrite.
Sodium polyphosphate is a white powder with hygroscopic properties, which is prepared by dehydrating a mixture of sodium phosphate monobasic and sodium phosphate at 540 to 580 ° C. It is a white powder with hygroscopicity and has a function of blocking metal ions, preventing discoloration of food, The present invention relates to an antioxidant composition which is capable of improving spreadability, synergistic effect of an antioxidant, water retention and absorption promoting action, dispersibility, emulsifying property and peptization property, preventing rancidity and deterioration of food, It is characterized by strong action.
Sprout barley powder is a young leaf of barley, barley, barley leaves after sowing barley, about 15 ~ 20㎝ leaves, a large amount of dietary fiber, 2.5 times more vitamins than lemon juice, 2.1 times more than spinach Potassium, 4.5 times as much calcium as milk, 2.2 times as many polyphenols and minerals as green tea, especially policosanol, which has excellent cholesterol-reducing effect on blood, and saponin, which has liver protection effect and anti-diabetic effect have.
The leaves and the husks of leaves were collected and cut into 1 ~ 2 ㎝, and then sake and water were mixed at a ratio of 1:50. The cut bark and leaves were put into the bag and boiled at 90 ~ 100 ℃ for 30 ~ 50 seconds Dried for 3 days, fried, and pulverized into particles of 200 to 300 mu m by a pulverizer.
The oleocin capsicum is a product obtained by drying the fruits belonging to the genus Capsicum and extracting the extract of the genus Orezin. Capsaicin is contained and the pigment of red pepper is contained.
Chicken extract powder includes chicken extract (chicken solid (solid), cyclodextrin, onion, garlic, D-xylot and alkaline water), maltodextrin, refined salt, glycine, nucleic acid aji, glutaroom 977, xanthan gum, consist of.
In addition, in addition to the above-mentioned composition for preventing dirt, it is also possible to add powdery mildew powder to the composition. In case of mildew powder, it is possible to replace the onion powder.
In a further aspect,
The fermentation broth may be prepared by removing only the deep vein of the embryo and mixing the fermented sugar with the husked yellow sugar at a ratio of 1: 0.7 at 25 ° C to room temperature without using the sodium nitrite and sodium L-glutamate. It is preferable to store them for 2 to 4 months, and mix them every 1 week for the first month.
The method for preparing a smoked duck using the dyestuff agent comprises the steps of: (a) selecting a duck raw material to remove excess fat or foreign matter from the duck raw material; (b) a shaping step of cutting and removing a portion of the duck raw meat that may affect quality; (c) a mixing step of mixing the shaped duck raw meat and dirt composition in a blender; (d) an aging step of aging the compounded duck raw meat; (e) drying and smoldering the dried aged fish meat (duck raw meat) and smoldering; (f) a cooking and cooling step of cooking and rapidly cooling the dried salt meat; And (g) a packaging step of vacuum-sealing or sealing the cooled salt meat.
The ducks of the raw ducks are differentiated ducks fed with diets derived from pine trees and containing functional foods containing sulfur, green tea and omega-3.
In the orthopedic step, the ossicular process is performed, and the cutter is cut at the left and right sides of the body adjacent to the body bone to cut the left wing bone, the body bone joint portion, the left rib and the spine, After putting the sheath in a Y-shape, the right wing bone, body bone, ribs and spine are delivered as in the left side, and the body bone is separated from the flesh. The left and right wing bones are separated from the flesh, the middle joints of the left and right leg bones are cut, flesh is separated, and the separation step is performed in order to remove the fat or foreign matter that has not been removed.
Wherein the mixing ratio of the duck raw material to the soil inhibitor composition in the mixing step is 1: 0.13 to 0.15, the mixing time in the mixing step is 3 to 4 hours, the aging time in the aging step is 24 to 36 hours .
On the other hand, in the above-mentioned compounding machine, during the aging time, it is rotated at 5 to 8 rpm to allow the dyed paper to penetrate into the raw meat so that a uniform taste can be obtained and the meat quality of the raw meat can be enhanced.
The drying in the drying and fumigation step is carried out at 50 to 55 ° C for 45 to 55 minutes and the fuming is carried out at 47 to 52 ° C for 13 to 15 minutes and the cooking in the cooking and cooling step is carried out at 78 to 80 ° C For 55 to 60 minutes and cooling at 3 to 5 ° C for 110 to 130 minutes.
Further, the above-mentioned smokestacking step can proceed to two stages. The first smokestacking is carried out at a humidity of 40 to 60% and the second smokestacking is carried out at 48 to 52 DEG C for 25 to 35 minutes, wherein the humidity is 0 to 2 %, And the humidity at the cooking stage is preferably 90 to 99%.
The smoked ducks produced by the above humidity control increase the compounding concentration and aging degree of the dyestuff agent and increase the humidity especially during the cooking stage, thereby showing the taste of duck meat containing a lot of oil.
In the packaging step, the packaging material is vacuum-sealed or packed in nylon PE, and then stored in refrigeration or freezer to minimize changes in smoked ducks due to lipid shrinkage and microbial growth.
Example : Manufacture of Smoked Ducks
A duck raw material for removing excess fat or foreign matter from the duck raw material is selected, and after shaping to cut and remove a portion that may affect the quality in the duck raw material, the duck raw raw material and the fine dandruff raw powder, sodium polyphosphate, Wherein the low-salt taste dough powder comprises 33% by weight of sodium casein, 12% by weight of garlic powder, 23% by weight of garlic powder, A dough composition comprising 9 wt% of a green pepper flavor, 3 wt% of a chicken extract powder and 20 wt% of a wheat powder, and further comprising sodium dodecylsulfate and sodium nitrite, 1: 0.13, and blended in a blender for 3 hours.
The duck raw materials were aged for 33 hours, dried and aged at 55 ° C for 50 minutes, smoked at 50 ° C for 13 minutes, dried and fired at 80 ° C For 60 minutes and quickly cooled at < RTI ID = 0.0 > 3 C < / RTI > for 120 minutes to produce smoked ducks.
The smell dyes 1 and 2 and comparative dyes were prepared in the same manner as in the above examples except that the content of the dyed dyestuff composition was changed. The comparative dyestuff dyes were prepared in the same manner as in Example 1, And the oleaginous capsicum, the germanium barley powder and the crumb powder were not used. In Table 1 below, the composition of the antiglare compositions of Examples 1 and 2 and Comparative Examples was prepared in terms of weight% Respectively.
Test Example One : In the embodiment Sensory evaluation of smoked ducks
Color, taste and texture of the smoked ducks prepared by the above Examples 1 to 2 and Comparative Examples were evaluated by a 9-point scale method using 50 persons who had worked for 6 months or more in the field of smoked ducks The results are shown in Table 2 below.
* 1: Not very good, 3: Slightly inferior, 5: Fair, 9: Very good
The sensory evaluation results of Table 2 above show that the gloss, color, taste and texture are superior to those of the comparative examples. Therefore, the smoked duck of the present invention is suitable to suitably use according to the preference of the consumer, and is particularly suitable as a spicy taste and natural functional food that suits the taste of the Korean people.
While the present invention has been described with reference to the particular embodiments and drawings, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Various modifications and variations are possible.
Claims (8)
The anti-
Wherein the purified soybean protein is from 30 to 39 wt%, the sodium polyphosphate is from 0.1 to 0.3 wt%, the purified salt is from 8 to 10 wt%, the isolated soybean protein is from 25 to 32 wt%, the sodium l-glutamate is from 8 to 12 wt% 2 to 4% by weight, 3 to 8% by weight of germanium barley powder, 1 to 5% by weight of onion powder and 0.2 to 3% by weight of finely ground powder.
The fine flavor-resistant powder comprises 30 to 40% by weight of casein sodium, 9 to 15% by weight of garlic powder, 20 to 30% by weight of clarin, 9 to 10% by weight of green pepper flavor, 1 to 5% by weight of chicken extract powder, By weight to 30% by weight.
Further comprising 0.01 to 0.05% by weight of sodium erosorbin and 0.01 to 0.02% by weight of sodium nitrite.
The above-
(a) a duck raw material sorting step for removing excess fat or foreign matter from the duck raw material;
(b) a shaping step of cutting and removing a portion of the duck raw meat that may affect quality;
(c) a blending step of blending the shaped duck raw meat composition and the dirt form composition in a blender;
(d) an aging step of aging the compounded duck raw meat;
(e) drying and smoldering the dried aged fish meat (duck raw meat) and smoldering;
(f) a cooking / cooling step of cooking and drying the dried / fried saltous fat quickly; And
(g) a packaging step of vacuum-sealing or sealing the cooled salt meat.
Wherein the mixing ratio of the duck raw meat and the soil inhibitor composition in the mixing step is 1: 0.13 to 0.15.
Wherein the mixing time in the mixing step is 3 to 4 hours, and the aging time in the aging step is 24 to 36 hours.
Wherein the drying in the drying and fumigation step is carried out at 50 to 55 ° C for 45 to 55 minutes and the fumigation is carried out at 47 to 52 ° C for 13 to 15 minutes.
Wherein the cooking in the cooking and cooling step is performed at 78 to 80 ° C for 55 to 60 minutes and the cooling is performed at 3 to 5 ° C for 110 to 130 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020150173464A KR20170067060A (en) | 2015-12-07 | 2015-12-07 | Smoked duck manufacturing method using a salt pond agent and a salt pond agent composition |
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| KR1020150173464A KR20170067060A (en) | 2015-12-07 | 2015-12-07 | Smoked duck manufacturing method using a salt pond agent and a salt pond agent composition |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102282235B1 (en) * | 2021-02-18 | 2021-07-26 | 윤수환 | The methods of manufacture of smoked duck and it's smoked duck |
| KR102538029B1 (en) * | 2022-03-25 | 2023-05-26 | 나평수 | Salting composition for chicken meat and method for preparing the same |
| KR102538030B1 (en) * | 2022-03-22 | 2023-05-30 | 이성만 | Salting composition for chicken meat and method for preparing the same |
| KR102554341B1 (en) * | 2022-07-13 | 2023-07-10 | 나평수 | Salting composition for chicken meat and method for preparing the same |
| KR102607940B1 (en) * | 2023-08-03 | 2023-11-30 | (주) 청일 | Processing method of meat using natural dyeing agent |
-
2015
- 2015-12-07 KR KR1020150173464A patent/KR20170067060A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102282235B1 (en) * | 2021-02-18 | 2021-07-26 | 윤수환 | The methods of manufacture of smoked duck and it's smoked duck |
| KR102538030B1 (en) * | 2022-03-22 | 2023-05-30 | 이성만 | Salting composition for chicken meat and method for preparing the same |
| KR102538029B1 (en) * | 2022-03-25 | 2023-05-26 | 나평수 | Salting composition for chicken meat and method for preparing the same |
| KR102554341B1 (en) * | 2022-07-13 | 2023-07-10 | 나평수 | Salting composition for chicken meat and method for preparing the same |
| KR102607940B1 (en) * | 2023-08-03 | 2023-11-30 | (주) 청일 | Processing method of meat using natural dyeing agent |
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