KR20190017250A - Soup having foie gras and chicken breasts, composition thereof and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a soup comprising foie gras (duck liver and goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same. In particular, the present invention relates to a soup comprising foie gras and chicken breasts, which is provided to be easily consumed by people of all ages and sexes without repulsion by removing the meat smell and the unique smell (bad smell) of the foie gras. In addition, The foie gras is rich in protein and various vitamins, and thus can promote the brain development of children in growing age and the health enhancement of people by preventing various diseases. The present invention also relates to a composition thereof and a method for manufacturing the same.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a soup comprising a foie gras and a chicken breast, a composition thereof, and a method for producing the same. BACKGROUND ART [0002]

The present invention relates to a soup comprising foie gras (duck liver, goose liver) and chicken breast, a composition thereof and a preparation method thereof, and more particularly to a soup comprising foie gras It can be easily removed without any feeling of discomfort. It also contains a rich protein and vitamins, so it can be used for the development of children's brains and prevention of various diseases to promote public health. Foie gras and chicken breast , A composition thereof and a process for producing the same.

In general, foie gras is a French word for duck or goose liver, which is known as one of the world's three great delicacies. These foie gras, including France, are rich in buttery flavors and flavors in Europe, and a variety of dishes and processed foods based on them are introduced.

Foie gras mainly use ducks in terms of price. Duck liver contains rich proteins that act as a catalytic material for amino acids and various chemical reactions in the cell to promote health. It also contains vitamins A and E to enhance resistance, lower harmful LDL cholesterol levels, and provide beneficial HDL Increase cholesterol levels to prevent cardiovascular disease. It also contains a large amount of iron and manganese to prevent iron deficiency anemia, reduce the resistance to diseases, reduce fatigue and headache, strengthen the bones with calcium and manganese intake for growing children, Respectively.

As such, Foie gras is a high-end dish, and due to its efficacy and flavor, various recipes have been developed, making it one of the three delicacies with caviar and truffle (truffle). However, despite the wide variety of recipes developed, Foie gras still has limitations in applying to a wide variety of processed foods, which are not only ordinary food but also children's favorite food, because it is difficult to effectively remove the smell and smell of fish from ducks.

Accordingly, a method of removing spots and peculiar odors by injecting spices into the liver has been proposed in Korean Patent Laid-Open No. 10-2009-0114804, Korean Patent Publication No. 10-2002-0053210, Korean Patent No. 10-1334087 There was a bar. In particular, Korean Patent Registration No. 10-1334087 proposes a method for removing the fishy smell and odor of ducks by injecting herbal medicines such as Angelica japonica, Sansa, and Omija in place of spice.

However, in the manufacturing method proposed in Korean Patent Laid-Open No. 10-2009-0114804, Korean Patent Laid-open No. 10-2002-0053210, and Korean Patent No. 10-1334087, the duck-shaped ducks are simply mixed with spices or herbal medicines There was a problem that the peculiar flavors of spices and herbicides could not penetrate deeply into the inside of the ducks and were only absorbed on the outer surface of the ducks as the cooking was done by removing smell and smell from the ducks.

Therefore, when preparing soup by the manufacturing method according to the prior art, malnutness and odor which are present in the inside of the ducks when they are ingested are out, causing discomfort and irritation, and the texture is lowered. Especially, in case of children and women sensitive to odor Because of the fishy smell and the smell of such a strong sense of rejection, there was a limit to applying foie gras as soup.

KR 10-1334087 B1, 2013. 11. 22. KR 10-2002-0053210 A, 2002. 07.05. KR 10-2009-0114804A, Nov. 04, 2009.

Accordingly, the present invention has been proposed in order to solve the problems of the prior art, and it is intended to provide a method for improving the brain development and growth of children in growing age, preventing various diseases through immunity enhancement, The present invention provides a soup comprising a foie gras and a chicken breasts, which can effectively remove odors (odor) and can be ingested without irritation by all persons, aged and young, and a composition and a preparation method thereof.

In order to accomplish the above object, the present invention provides a method for producing a poultry meat including 90 wt% of a main material containing at least one of potato, onion, culry flower, apple and mushroom, 10 wt% of auxiliary material including foie gras and chicken breast , The auxiliary material comprises 9 to 14% by weight of duck, 38 to 50% by weight of chicken breasts, 10 to 14% by weight of butter, 17 to 23% by weight of fresh cream, 1.3 to 1.6% by weight of brandy and 5 to 7% And the remainder is filled with an additive and purified water. The present invention also provides a composition of a soup comprising a foie gras and a chicken breast.

The main ingredients may include potatoes, onions, wafers, olive oil, miso, miso, milk, cream and chicken stock, or include onions, wine vinegar, sugar, broth, pepper, milk, Onions, wafers, garlic, olive oil, maple syrup, cinnamon powder, salt, pepper, milk, cream and chicken stock. , Or may include butter, onion, mushroom, mushroom, garlic, fresh cream, milk, pepper, time, salt, ginseng and chicken stock.

In addition, the chicken stock may be chicken broth, kelp, and water.

Further, the auxiliary material may further comprise 1.4 to 1.6% by weight of ground ginseng or 7 to 9% by weight of honey.

The additive may include 0.8 to 1.0 wt% of sugar, 0.8 to 1.0 wt% of salt, 0.2 to 0.4 wt% of pepper, 0.1 to 0.18 wt% of phosphate, and 0.01 to 0.03 wt% of antioxidant .

In addition, the present invention provides a method of manufacturing a cooking material, comprising the steps of: preparing the main material and the auxiliary material; Mixing 90% by weight of the main ingredients and 10% by weight of the auxiliary ingredients using a blender and finely blending them; And completing the soup by squeezing and blending the blending material against the sieve, wherein the step of cooking the auxiliary material comprises washing the lumpy ducks in running water to remove secretions; Dicing the agglomerate dices to a uniform size; Dipping the diced ducks in a marinade mixed with 5 g of garlic and 20 ml of shochu for 50 to 80 minutes to remove the first gypsum; Vacuum packing the raw chicken breasts and beading at 50 to 80 ° C for 20 to 50 minutes; Washing the marinated ducks with clean water, adding 50 ml of soju to the marinated ducks, and cooking the marinated ducks at a temperature of 78 ° C to 110 ° C for 5 to 10 minutes by means of the Flanve method to remove the second trace; 9 to 14% by weight of ducks cooked by the Flanve method, 38 to 50% by weight of the chicken bead soaked, 10 to 14% by weight of butter, 17 to 23% by weight of fresh cream, 1.3 to 1.6% by weight of brandy, 5 to 7% by weight, and adding the additive and the purified water to a blender to finely grind the processed food to produce a spread type processed food.

The step of washing the duck-like ducks in the flowing water to remove the secretions and the step of dicing the duck-shaped ducks to a uniform size were mixed with 20 ml of shochu, 5 g of liver garlic and 10 ml of citron juice The ducks were poured into the inside of the ducks by using a syringe, and the ducks were placed in a steamer. The ducks were steamed for 1 to 2 minutes at a middle flame so that the surface of the ducks were ripened so as to prevent the deodorizing solution from leaking out. Minute to 100 to 300 RPM to spread the odor elimination liquid injected between the ducks evenly into the inside of the ducks.

The main ingredients may include potatoes, onions, wafers, olive oil, miso, miso, milk, cream and chicken stock, or include onions, wine vinegar, sugar, broth, pepper, milk, Onions, wafers, garlic, olive oil, maple syrup, cinnamon powder, salt, pepper, milk, cream and chicken stock. , Or may include butter, onion, mushroom, mushroom, garlic, fresh cream, milk, pepper, time, salt, ginseng and chicken stock.

In addition, the chicken stock may include a step of baking the chicken bone using an oven, Chicken bones and kelp roasted in a pan, pouring water and boiling in a high heat; When the water is boiled, the kelp is removed, and then boiled in a medium boiling to prepare broth; Boiling the impurities and grease in the broth until the broth is reduced in half; And the broth is cooked through a step of screening the broth.

The present invention also provides a soup made by the method for producing a soup comprising the foie gras and the chicken breast.

As described above, the present invention provides a soup comprising a foie gras and a chicken breast, wherein the lumpy foie gras is diced to a predetermined size and then dyed and cooked to produce a fishy flavor and a distinctive odor It can be easily removed without any sense of irritation by everyone, including young and old, and it can contain the rich protein and various vitamins, so it can promote the health of the people by developing the brain of the growing child and preventing various diseases.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for illustrating a method of manufacturing a soup according to an embodiment of the present invention; FIG.
FIG. 2 is a flow chart for explaining the process of cooking the main ingredients shown in FIG. 1; FIG.
Fig. 3 is a flow chart for explaining the process of cooking the auxiliary material shown in Fig. 1; Fig.

The soup according to the present invention comprises a main material comprising at least one of potatoes, onions, culinary flowers, apples and mushrooms, and an auxiliary material comprising a foie gras and a chicken breast. At this time, the foie gras uses a duck liver, and the auxiliary material may further include an additive. And, the additive includes sugar, salt, pepper, phosphate and antioxidant.

Further, the auxiliary material may further include raw ginseng to double the fragrance.

Further, the auxiliary material may use honey in place of sugar in the additive.

The content of the ducks is 9 to 14% by weight, preferably 11 to 13% by weight. When the content of the ducks is less than 9% by weight, the texture (spreadability) and overall acceptability are low due to the relatively large content of chicken breasts. When the content is more than 14% by weight, the step of removing seaweed from the ducks and removing odor from the ducks is complicated and prolonged in the soup manufacturing process, thus requiring a long cooking time and low overall acceptability.

The content of the chicken breast is 38 to 50% by weight. Preferably 41 to 46% by weight. When the content of the chicken breasts is less than 38% by weight, the content of the ducks increases relative to the chicken breasts, so that the odor removing step for removing the fishy smell and the smell of the ducks is complicated and long, If the content is more than 50% by weight, the mouthfeel and overall acceptability of the chicken breast is low due to the brisk texture of the chicken breast.

The content of butter is preferably 10 to 14% by weight, more preferably 11 to 13% by weight, the whipped cream content is preferably 17 to 23% by weight, and the content of butter is preferably 17 to 23% by weight. By weight is 19 to 22% by weight. When the content of the butter is less than 10% by weight, the texture and overall acceptability are low, and when the content is more than 14% by weight, the overall taste is low due to the tastes. When the content of the fresh cream is less than 17% by weight, the texture and overall acceptability are low, and when the content exceeds 23% by weight, the flavor that is felt like the butter is felt strongly, and the overall preference is low.

The above-mentioned cassava powder contains a large amount of vitamin C, which helps to absorb iron powder, and at the same time, the content of dietary fiber And it is added for the purpose of softening the texture. The content is 5 to 7% by weight.

As the additive, the content of the sugar and the salt is 0.8 to 1.0 wt%, and the content of the pepper is 0.2 to 0.4 wt%. The phosphate and the antioxidant are additives added to the effect of inhibiting microbial growth and preventing oxidation, wherein the content of the phosphate is 0.17-0.18 wt%, and the content of the antioxidant is 0.01-0.03 wt%.

The raw ginseng is finely ground ginseng, and its content is 1.4 to 1.6% by weight.

On the other hand, when sugar is replaced with honey in the additive, the content of the honey is 7 to 9% by weight.

Hereinafter, a method of manufacturing a soup according to an embodiment of the present invention will be described with reference to FIG.

1 is a flowchart illustrating a method of manufacturing a soup according to an embodiment of the present invention.

Referring to FIG. 1, first, a main material and an auxiliary material are prepared (ST1).

FIG. 2 is a flow chart for explaining the process of cooking the main ingredient shown in FIG. 1. FIG.

As shown in FIG. 2, the step of cooking main ingredients includes a main ingredient preparing step ST21, a main ingredient measuring step ST22, a chicken stock preparation step ST23, and a main ingredient cooking step ST24.

Main material preparation ( ST21 )

Referring to FIG. 2, a main material is prepared (ST21). At this time, the main ingredients are shown in Tables 1 to 5.

[Table 1] shows potato soup with potato as main ingredient, [Table 2] shows onion soup with onion as main ingredient, [Table 3] shows cauliflower soup with main ingredient of cauliflower, and [Table 4] And apple mushroom soup with mushroom as main ingredients.

Raw material name

Input (g)
Compounding ratio (% by weight) potato 400 32.9 onion 100 8.2 wave 20 1.6 Olive oil 10 0.8 Miso 70 5.8 Miso miso 15 1.2 milk 200 16.5 whipping cream 100 8.2 Chicken Stock 300 24.7
Purified water
-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Raw material name

Input (g)
Compounding ratio (% by weight) onion 300 32.8 Wine vinegar 10 1.1 Sugar 5 0.5 Broth 300 32.8 pepper 0.1 0.01 milk 100 10.9 whipping cream 100 10.9 Chicken Stock 100 10.9
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Raw material name

Input (g)
Compounding ratio (% by weight) Curly Flower 380 34.4 onion 180 16.4 garlic 10 0.9 Time (thyme) 0.1 0.01 butter 30 2.7 milk 100 9.1 whipping cream 100 9.1 Chicken Stock 300 27.3
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Raw material name

Input (g)
Compounding ratio (% by weight) Apple 400 24.8 onion 100 6.2 Wave (white wave) 20 1.2 garlic 10 0.6 Olive oil 70 4.3 Maple syrup 15 0.9 Cinnamon powder 200 12.4 Salt 100 6.2 pepper 300 18.6 milk 100 6.2 whipping cream 100 6.2 Chicken Stock 200 12.4
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Raw material name

Input (g)
Compounding ratio (% by weight) butter 50 4.41 onion 100 8.82 Shiitake mushrooms 40 3.53 Mushroom mushroom 120 10.58 garlic 10 0.88 Chicken Stock 200 17.64 whipping cream 200 17.64 milk 400 35.27 pepper 0.5 0.04 Time (thyme) 0.5 0.04 Salt 3 0.26 Ginseng 10 0.88
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

In the above Tables 1 to 5, potato, onion, green onion, apple, cauliflower, mushroom, garlic, etc. are thoroughly washed in running water and then peeled off according to the ingredients to shorten the cooking time Cut relatively thinly. For example, cut into a size of 1 cm * 3 cm * 0.5 cm.

Main material weighing ( S22 )

Then, each prepared material is weighed on a balance as shown in [Table 1] to [Table 5] (ST22).

Chicken Stock (Broth) preparation (cooking) ( ST23 )

How to cook chicken stock is as follows. First, prepare 150 grams of chicken bone (one portion), 5 grams of kelp, and 2.5 liters of water. Then, the chicken bone is roasted in an oven preheated to 150 to 250 DEG C, preferably 200 DEG C for 15 to 25 minutes, preferably 20 minutes. Then, chicken bones and kelp roasted in a pan, water is poured and boiled in high heat. Then, when the water boils, spread the kelp, close the lid of the pot, and boil it in a medium heat. Then, after removing the impurities and grease from the broth, if the broth is reduced in half, turn off the fire and filter it with a cotton swab.

Main ingredient cooking ( ST24 )

For the cooking method of potato soup (see Table 1), 10 g of olive oil is put in a pan, and then 100 g of onion and 20 g of pork are fried and fried (caramelized). After that, 400 g of potatoes, 70 g of miso, 15 g of miso miso are further added, and they are fried for about 10 minutes to 15 minutes until they are evenly cooked. Thereafter, 300 g of the chicken stock prepared in ST23, 200 g of milk, and 100 g of fresh cream are added, mixed, and boiled for about 10 minutes to complete the cooking of the main ingredients for potato soup.

For the cooking method of onion soup (see [Table 2]), 10 g of olive oil is put in a pan, and 300 g of onion is fried and fried (caramelized). Afterwards, 10 g of wine vinegar and 5 g of sugar are added to further drain the water. Then, 100 g of chicken stock prepared in ST23, 100 g of milk, 100 g of fresh cream, 300 g of broth, and 0.1 g of pepper are added to the pan into which the onion is put, and the mixture is boiled for about 10 minutes. At this time, the wine vinegar is used for improving the color taste of onion soup, while removing moisture of the vinegar while improving flavor of the product.

For the cooking method of the cauliflower soup (see [Table 3]), 20 g of olive oil is put in a pan, 180 g of onion and 10 g of garlic are fried and fried (caramelized). Then, add 300 g of curly flower to the pan filled with onion and garlic, and fry in medium heat for 10 to 15 minutes until ripe. Thereafter, 300 g of the chicken stock prepared in ST 24, 0.1 g of time, 30 g of butter, 100 g of milk and 100 g of fresh cream are put into the pan and mixed and boiled for about 10 minutes.

For cooking of apple soup (see [Table 4]), 15 g of olive oil is put on a pan and fried (caramelized) by adding 50 g of onion, 30 g of white pear, and 5 g of garlic. Then, add 200g of apple to the pan filled with onion, green onion and garlic, and fry for 10 to 15 minutes in medium heat until ripe. Then, 200 g of chicken stock prepared in ST23, 100 g of milk, 100 g of fresh cream, 5 g of maple syrup, 1 g of cinnamon powder, 4 g of salt, and 0.1 g of pepper are added to the pan and boiled for about 10 minutes. At this time, the maple syrup and the cinnamon powder are compatible with apples and can improve the flavor and flavor of the product.

For the cooking method of mushroom soup (see Table 5), 15 g of olive oil is put on the front of the pan and fried (caramelized) by adding 50 g of onion, 30 g of white flour and 5 g of garlic. After that, 120 g of mushroom mushroom, 40 g of shiitake mushroom, 10 g of ginseng are added and fry for 10 to 15 minutes in medium heat until ripe. Then, 200 g of the chicken stock prepared in ST23, 400 g of milk, 200 g of fresh cream, 0.5 g of pepper, 0.5 g of time, and 3 g of salt were put into the pan, mixed and boiled for about 10 minutes to obtain a main ingredient The cooking is completed.

Fig. 3 is a flow chart for explaining the cooking process of the auxiliary material shown in Fig.

As shown in FIG. 3, the auxiliary material is cooked in a step ST31, a step ST32, a step ST33, a step ST34, a step ST35, a step ST36 and a step ST36. .

Care stage ( ST31 )

Prepare duck liver in lump form with foie gras. Ducks are washed in running water and ducks are ducked to a certain size after cleansing off secreted secretions from ducks. At this time, it is preferable that the dicing is diced to a size of about 1 cm x 1 cm so that marinade penetrates evenly into the inside of the ducks in the first stage of the gypsum-removing step so as to effectively remove fishy smell and peculiar smell .

Meanwhile, in order to maximize the removal efficiency of the gypsum before dicing the ducks into a uniform size, the gypsum-removing liquid mixed with soju, liver garlic and citron liquid is injected into the inside of the ducks using a syringe, The ducks are placed in a steamer and steamed for 1 to 2 minutes in a medium flame. The ducks are softened and then rotated for 1 to 2 minutes using a rotating device (not shown) so that the deodorizing solution injected into the ducks spreads evenly inside the ducks. do.

At this time, the ducklings are steamed in a steamer only so that the surface of the ducklings is not ripped so that the surface of the ducklings is prevented from leaking out. At the time of rotation using the rotary device, the ducklings are carried out at low speed so as not to break the ducklings. For example, 100 to 300 RPM per minute. As the rotating device, for example, a blender or the like with blades removed may be used.

Stable stage ( ST32 )

Ducks diced to a certain size are firstly removed by using a marinade mixed with soju and liver garlic to remove fishy smell and distinct smell from ducks. In this case, in the first stage of removing odor, the ducks are diced to a uniform size, and marinade is used to remove the odor, so that the marinade penetrates evenly into the inside of the duck-shaped ducks, Can be effectively removed.

Preprocessing step ( ST33 )

The chicken breast, which is the main ingredient, is packed in a vacuum and sous-vide for a certain time at a certain temperature. At this time, the supbid is performed so as to have a soft and spreadable texture of the chicken breast. Afterwards, rinse the marinated ducks in clean running water.

Cooking step ( ST34 )

The marinated ducks are cooked to remove the second gland. At this time, in order to remove the second gypsum-removing step, 50ml of shochu is cooked by flambee method so as not to break the diced duck. The Flanve cooking method can be performed by heating the soju and cooking the duck liver, thereby removing the odor between the duck and the alcohol.

Mixing and grinding steps ( ST35 )

The bevelled chicken breasts and cooked ducks are mixed with butter, cream, brandy, cassava powder, and additives in a blender. At this time, the additive includes sugar, salt, pepper, phosphate and an antioxidant. Further, the raw ginseng can be finely ground and then further introduced into the blender. You can also use honey instead of sugar.

The butter and fresh cream are added for a soft texture. The phosphate and the sulfating agent are added for the purpose of inhibiting microbial growth and preventing oxidation, and the brandy is added for the smell and smell of fish in the ducks. And the cassava powder contains a large amount of vitamin C, which helps the absorption of iron and at the same time helps dietary fiber rich in dietary fiber. It is added to soften the texture.

Filtration and refrigeration steps ( ST36 )

The blended auxiliary materials are sifted into a sieve and stored in a container at a constant temperature.

Preferred embodiments and comparative examples of auxiliary materials according to the present invention are as follows.

Example 1

The ducks were washed with flowing water and dewatered to a size of 1 cm × 1 cm. The ducks of 30 to 40 g were diced to a size of 1 cm × 1 cm. Then, the diced whole was ducked with marigin mixed with 5 g of garlic and 20 ml of shochu The ducks are dyed for a total of 200 g for 50 to 80 minutes, preferably 60 minutes, to eliminate the fishy smell and odor of the firstly ducked ducks, that is, odors between ducks.

Then, the raw chicken breasts are packed in a vacuum and subjected to bead (low-temperature cooking) at 50 to 80 DEG C, preferably 62 DEG C for 20 to 50 minutes, preferably 35 minutes. After washing the marinated ducks with clean water, add 50ml of soju to the marinated ducks and cook the marinaded ducks at 78 ℃ ~ 110 ℃ for 5 ~ 10 minutes.

Subsequently, sugar, salt, pepper, phosphate, and antioxidant were added to the blender by using a beaded chicken breast, duck liver prepared by the method of Flanve, butter, cream, brandy, cassava powder and additives, To produce an auxiliary material for making the soup.

In this case, the amount (g) and the compounding ratio (% by weight) of the auxiliary material in the mixing and pulverizing step are as shown in Table 6 below.

Raw material name

Input (g)
Compounding ratio (% by weight) Duckling 40 12.02 chicken breast 150 45.09 butter 40 12.02 whipping cream 70 21.04 Sugar 3 0.90 Salt 3 0.90 pepper One 0.30 phosphate 0.6 0.18 Antioxidant 0.06 0.02 brandy 5 1.50 Cassava powder 20 6.01
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Subsequently, the produced auxiliary material is sieved and stored in a container, followed by refrigeration at a constant temperature.

Example 2

(G) and compounding ratio (% by weight) to the composition of the auxiliary material in the mixing and pulverizing step were prepared in the same manner as in Example 1, as shown in Table 7 below.

Raw material name

Input (g)
Compounding ratio (% by weight) Duckling 40 11.85 chicken breast 150 44.42 butter 40 11.85 whipping cream 70 20.73 Sugar 3 0.89 Salt 3 0.89 pepper One 0.30 phosphate 0.6 0.18 Antioxidant 0.06 0.02 brandy 5 1.48 Cassava powder 20 5.92 Raw ginseng 5 1.48
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Example 3

(G) and compounding ratio (% by weight) of the auxiliary material in the mixing and pulverizing step were prepared in the same manner as in Example 1, as shown in Table 8 below.

Raw material name

Input (g)
Compounding ratio (% by weight) liver 40 11.12 chicken breast 150 41.71 butter 40 11.12 whipping cream 70 19.46 honey 30 8.34 Salt 3 0.83 pepper One 0.28 phosphate 0.6 0.17 Antioxidant 0.06 0.02 brandy 5 1.39 Cassava powder 20 5.56
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Example 4

The same procedure as in Example 1 was carried out except that before the ducks were diced, the puddle-removing liquid mixed with 20 ml of shochu, 5 g of liver garlic and 10 ml of citron liquid was injected into the ducks using a syringe, The ducks to which the remover was injected were put in a steamer and steamed for 1 to 2 minutes at a middle flame so that the surface of the ducks would be ripe so as not to leak out the odor removal liquid. The duck was rotated at 100 to 300 rpm for 1 to 2 minutes using a rotary device, So that the odor elimination liquid injected into the space is spread evenly inside the ducks.

Comparative Example 1

(ST32), a preprocessing step (ST33), a cooking step (ST33), a dipping step and a dipping step are performed in the same manner as in any one of the first to third embodiments, (ST34), mixing and pulverization step (ST35), filtration and refrigeration step (ST36).

Comparative Example 2

(ST32), a pretreatment step (ST33), a cooking step (ST34), a mixing and grinding step (ST35) in the state of not dicing the agglomerated ducks into a uniform size in the same manner as in Example 4, , Filtration and refrigeration step (ST3) were sequentially carried out to prepare an auxiliary material.

Comparative Example 3

The auxiliary materials were prepared in the same manner as in any of Examples 1 to 3 except that the steam-cooking method was used instead of the Purebred method in the secondary gypsum stage of the dredged stage (ST32).

Comparative Example 4

The auxiliary material was prepared in the same manner as in Example 4 except that the steam-cooking method was used instead of the Pure-Bebing method in the second bleaching step of the dipping step (ST32).

Comparative Example 5

An auxiliary material was prepared in the same manner as in any of Examples 1 to 3 except that no brandy was added in the mixing and pulverizing step (ST35).

Comparative Example 6

The auxiliary material was prepared in the same manner as in Example 4 except that no brandy was added in the mixing and grinding step (ST35).

Sensory test

The auxiliary materials prepared in the examples and the comparative examples were sampled by ten adults and then subjected to sensory evaluation by 9-point scale method to obtain average values. The results are shown in Table 2 below.

- Fishy smell (odor): 1 point = Very strong, 9 points = No.

- texture (rubbing): 1 point = very bland, 9 points = very soft.

- Overall sign: 1 point = very bad, 9 points = very good.

Fishy smell Texture Comprehensive likelihood Example 1 8.43 8.34 8.41 Example 2 8.54 8.35 8.46 Example 3 8.57 8.40 8.45 Example 4 8.75 8.48 8.52 Comparative Example 1 6.54 7.56 7.03 Comparative Example 2 6.72 7.78 7.34 Comparative Example 3 6.84 7.34 7.02 Comparative Example 4 7.02 7.42 7.25 Comparative Example 5 7.12 7.34 7.24 Comparative Example 6 7.32 7.42 7.37

As shown in the above Table 9, the auxiliary materials produced by the production methods of Examples 1 to 4 of the present invention are superior to those of Comparative Examples 1 to 6 in terms of fishy smell, texture, . In particular, it was confirmed that when the dipping and dipping step were performed, the removal efficiency of the fishy smell and the smell was superior to the ducking and dipping method in the ducks. In addition, as in Example 4, as in Example 4, the odor elimination liquid was injected through a syringe and then steamed in the middle, and then rotated by the rotary body to uniformly spread the odor elimination liquid. Texture and overall acceptability.

Next, as shown in FIG. 1, 90% by weight of the main ingredient and 10% by weight of the auxiliary material, respectively, which were cooked in the same manner as in FIGS. 2 and 3, were mixed using a blender and finely blended, Potato / onion / curly flower / apple / mushroom soup (ST12, ST13).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (10)

Wherein the supplementary material comprises 90% by weight of a main material comprising at least one of potato, onion, culinary flower, apple and mushroom, and 10% by weight of an auxiliary material comprising foie gras and chicken breast, And the balance comprises 38 to 50% by weight of chicken breasts, 10 to 14% by weight of butter, 17 to 23% by weight of fresh cream, 1.3 to 1.6% by weight of brandy and 5 to 7% by weight of cassava powder, ≪ / RTI > wherein the composition comprises a foie gras and a chicken breast.
The method according to claim 1,
The main material,
Potatoes, onions, leeks, olive oil, miso, miso, milk, cream and chicken stock,
Onions, wine vinegar, sugar, broth, pepper, milk, fresh cream and chicken stock,
Includes culinary flower, onion, garlic, time, butter, milk, cream and chicken stock,
Apple, onion, onion, garlic, olive oil, maple syrup, cinnamon powder, salt, pepper, milk, cream, and chicken stock,
Including butter, onion, shiitake mushroom, mushroom, garlic, cream, milk, pepper, time, salt, ginseng and chicken stock,
≪ / RTI > wherein the composition comprises a foie gras and a chicken breast.
3. The method of claim 2,
Wherein the chicken stock is chicken broth, kelp, and water. The composition of the soup includes a foie gras and a chicken breast.
The method according to claim 1,
Wherein the auxiliary material further comprises 1.4-1.6 wt% of finely ground ginseng or 7-9 wt% of honey. ≪ Desc / Clms Page number 14 >
The method according to claim 1 or 4,
Wherein the additive comprises 0.8 to 1.0 wt% of sugar, 0.8 to 1.0 wt% of salt, 0.2 to 0.4 wt% of pepper, 0.1 to 0.18 wt% of phosphate, and 0.01 to 0.03 wt% of antioxidant. A composition of a soup comprising breast.
Preparing a main material and an auxiliary material according to claim 1, respectively;
Mixing 90% by weight of the main ingredients and 10% by weight of the auxiliary ingredients using a blender and finely blending them; And
Blending the blending material against the sieve to complete the soup; Lt; / RTI >
The step of cooking the auxiliary material comprises:
Washing the duck-shaped ducks in running water to remove secretions;
Dicing the agglomerate dices to a uniform size;
Dipping the diced ducks in a marinade mixed with 5 g of garlic and 20 ml of shochu for 50 to 80 minutes to remove the first gypsum;
Vacuum packing the raw chicken breasts and beading at 50 to 80 ° C for 20 to 50 minutes;
Washing the marinated ducks with clean water, adding 50 ml of soju to the marinated ducks, and cooking the marinated ducks at a temperature of 78 ° C to 110 ° C for 5 to 10 minutes by means of the Flanve method to remove the second trace; And
9 to 14% by weight of ducks cooked by the Flanve method, 38 to 50% by weight of the chicken bead soiled, 10 to 14% by weight of butter, 17 to 23% by weight of fresh cream, 1.3 to 1.6% by weight of brandy, To 7% by weight, and an additive and purified water into a blender to finely grind to produce a spread type processed food;
≪ / RTI > wherein the soup comprises a foie gras and a chicken breast.
The method according to claim 6,
The step of washing the duck-like ducks in the flowing water to remove the secretions and the step of dicing the duck-shaped ducks to a uniform size were carried out in the same manner as in Example 1 except that 20 ml of soju, 5 g of liver garlic, The solution was injected into the inside of the duck using a syringe. The duck was placed in a steamer and steamed for 1 to 2 minutes until the surface of the duck was ripened so that the odor removal solution did not leak out. After the duck was left for 1 to 2 minutes And rotating the sponge at 100 to 300 RPM to spread the odor elimination liquid injected into the duck evenly into the inside of the ducks.
The method according to claim 6,
The main material,
Potatoes, onions, leeks, olive oil, miso, miso, milk, cream and chicken stock,
Onions, wine vinegar, sugar, broth, pepper, milk, fresh cream and chicken stock,
Includes culinary flower, onion, garlic, time, butter, milk, cream and chicken stock,
Apple, onion, onion, garlic, olive oil, maple syrup, cinnamon powder, salt, pepper, milk, cream, and chicken stock,
Including butter, onion, shiitake mushroom, mushroom, garlic, cream, milk, pepper, time, salt, ginseng and chicken stock,
≪ / RTI > wherein the soup comprises a foie gras and a chicken breast.
9. The method of claim 8,
In the chicken stock,
Baking the chicken bone in an oven;
Chicken bones and kelp roasted in a pan, pouring water and boiling in a high heat;
When the water is boiled, the kelp is removed, and then boiled in a medium boiling to prepare broth;
Boiling the impurities and grease in the broth until the broth is reduced in half;
Filtering the broth by cottonseed;
Wherein the soup is cooked through a frying pan.
9. A soup made by the method of any one of claims 6 to 9 through a method of making a soup comprising a foie gras and a chicken breast.

Images