KR20220161973A - Methods for manufacturing pure meat duck soup - Google Patents

Abstract

The present invention relates to a method for manufacturing a boneless duck soup which removes effectively smells of duck meat, obtains seasoned duck meat and seasoned broth while boiling in a pressure cooker, removes bones from the seasoned duck meat to cut the meat along the texture, puts the boneless duck meat into the seasoned broth to boil the same, and puts garnish, such that anyone can manufacture a boneless duck soup. The present invention has an effect of replacing duck soup suck as perilla soup or traditional dog meat soup. In addition, food ingredients of the present invention can be delivered by packaging duck soup and garnish ingredients for one serving into one parcel, such that anyone can simply and rapidly cook the boneless duck soup anytime and anywhere.

Description

Boneless duck soup manufacturing method {METHODS FOR MANUFACTURING PURE MEAT DUCK SOUP}

The present invention relates to duck soup, and more particularly, to a method for manufacturing boneless duck soup made by coating only the lean meat (boneless meat) of a duck and tearing it into grains.

Ducks are domesticated wild ducks belonging to the geese order Oriaceae Oriaceae, and are known to have been bred since BC. Ducks do not die even if they are poisoned, because there is a strong toxin in their brain (refer to Monthly Duck's Village (Duck Village) Serial No. 37 / Pages.46-52 / 2006).

In addition, duck meat is said to be called duck meat because it comforts the five organs and has five benefits. Therefore, its efficacy is explained as a duck.一利 (heart) is effective in preventing circulatory diseases such as heart disease, stroke, and cerebrovascular disease by discharging impurities accumulated in the blood vessels by unsaturated fatty acids of duck.二利 (kidney) is very effective in improving women's uterine function as well as kidney diseases such as nephritis and urination disorders.三利 (liver) plays the role of comforting the liver tired from excessive drinking. Siri (lung) is effective in preventing respiratory diseases such as cough, asthma, and tuberculosis, and plays a role in detoxifying tobacco poison and protecting lung function.五利 (above) is effective in preventing stomach cancer by strengthening the stomach (see http://www.amnews.co.kr/news/articleView.html?idxno=37584).

Due to the efficacy of duck meat as described above, various duck dishes are being developed. However, the difficult thing about duck cooking is to capture the peculiar smell of duck meat, that is, the unique smell and fishy smell. As a result, it is consumed mainly through restaurants specializing in duck rather than cooked and eaten at home. Duck restaurants usually serve bone-in duck soup, which is too expensive to eat alone because one duck is included.

In addition, since a large amount of perilla seeds are ground in conventional duck soup to get rid of the peculiar smell of duck meat, there is a problem that you cannot taste the plain soup of duck soup because it is mistaken for perilla soup (https://m.blog.naver. See com/juhyun9909/222010059276). In the case of Oritang, which is prepared as a health and health food, there is a problem in that the manufacturing cost increases because various herbal ingredients such as Yinyanggwak, goji berry, angelica, cnidaria, yugeunpi, peony, and sukjihwang are added (Refer to Korean Patent Registration No. 10-0891689).

The present invention was proposed to solve the problems of the conventional Oritang, and is provided for one person with broth prepared by effectively catching the smell of duck meat and applying only boneless meat, so that anyone can easily cook and eat it anytime, anywhere, It is intended to provide a method for manufacturing boneless duck soup and ingredients for boneless duck soup related thereto.

In order to achieve the above object, the method for manufacturing boneless Oritang according to the present invention includes a duck trimming step, a removal step of offal, a seasoning step, a boneless tearing step, and a duck tang completion step, wherein the duck trimming step is a duck soup with the intestines removed. One duck of ~2 kg is washed and trimmed in running water. Add 1 to 2 cups of Schizandra alcohol (paper cup with a capacity of 190 ml) and boil it over high heat for 15 to 30 minutes. Add 10ℓ, ginger 10~20g, Cheongyang pepper 5~30g, garlic 50~150g, radish 50~200g, green onion 5~20g, whole pepper 2~5g, kelp 5~20g and onion 5~50g and cook over high heat for 15~20 minutes. , When steam comes out of the pressure cooker, it is boiled for 1 hour to 1 and a half hours on low heat, and then steamed for 30 minutes with the fire turned off to obtain seasoned duck meat and seasoned broth, and the boneless tearing step is the seasoning It is characterized in that the cooked duck meat is taken out of the pressure cooker, the bones and skin are removed, and only the boneless flesh is removed, and the boneless meat is cut into a predetermined size along the grain and trimmed in a form that is easy to eat.

Another characteristic of the boneless Oritang manufacturing method according to the present invention is that the seasoning material includes 100 to 300 g of soybean paste and 100 to 300 g of red pepper paste.

According to the present invention, the seasoning ingredients include 5 to 20 g of astragalus, 5 to 40 g of oak, 10 to 50 g of mulberry, 1 to 4 g of angelica, 1 to 5 g of jujube, 100 to 200 g of mushrooms, and 2 to 5 T (tbsp) of salt It is another characteristic of the method of manufacturing boneless duck soup.

The boneless tearing step is to tear the boneless flesh into grains with a width of 0.2 to 1cm and a length of 1 to 3cm, and the duck soup completion step is to 220 to 250g of the boneless flesh obtained in the boneless tearing step with the seasoning obtained in the seasoning step Another feature of the boneless duck soup manufacturing method according to the present invention is that 300 to 400 ml of broth is added to complete duck soup for one person.

In the step of completing the duck soup, 220 to 250 g of the boneless meat and 300 to 400 ml of the seasoned broth are put in a predetermined hot pot, boiled for a while, and a predetermined garnish is placed on the hot pot to complete the seasoned duck soup. Manufacturing duck tang according to the present invention as another feature of the method.

The garnish is composed of 10 g of chives, 10 g of enoki mushrooms, 2 tablespoons (half a tablespoon) of sliced green onion, and 1 tablespoon (half tablespoon) of perilla sesame powder.

Another feature of the boneless Oritang manufacturing method according to the present invention is that the garnish further contains 1t (teaspoon) of aronia powder.

In the step of completing the oritang, 220 to 250g of the boneless meat and 300 to 400ml of the seasoned broth are put into a predetermined pack, sealed, and rapidly cooled to 1-person duck-tang at -40 ° C or lower. Another feature of the boneless duck soup manufacturing method according to the present invention is that it is put in a predetermined pot and boiled for a while, and a predetermined garnish is placed on the pot to complete the seasoned duck soup.

Boneless Oritang ingredients according to the present invention are ingredients for instant Oritang, and are made of the duck trimming step, the removal of impurities, the seasoning step, and the boneless tearing step. It is torn according to the grain in a size of 1 ~ 3cm in length, and 220 ~ 250g of the boneless meat obtained in the boneless tearing step and the seasoned broth obtained in the seasoning step are placed in a predetermined pack so that the total volume is 500 ~ 600㎖ and sealed. Oritang for one serving, frozen rapidly at minus 40℃ or lower; Garnish 1 containing 10g of chives, 10g of enoki mushrooms and 2 tablespoons (half a tablespoon) of sliced green onion; And garnish 2 consisting of 1 tablespoon (half a tablespoon) of perilla sesame powder as a unit-packed instant duck soup ingredient.

The unit packaged instant duck soup ingredients may further include garnish 3 composed of 1t (teaspoon) of aronia powder.

The present invention captures the peculiar smell of duck meat with rice water, coffee, and Schisandra chinensis alcohol, boils the duck meat in a pressure cooker so that the seasoning is absorbed, and seasoned duck meat is only skinless, torn into a predetermined size, and seasoned Since it is only necessary to add broth, boil it, and add a certain amount of garnish, it is effective for anyone to easily make boneless duck soup.

In addition, depending on the seasoning material, clear duck soup and spicy duck soup can be made. The former can enjoy a clear and light taste that is completely different from that seen in conventional perilla soup, and the latter has the texture of the existing dog meat boshin soup, replacing boshin soup There are effects that can be done.

In addition, the boneless duck soup ingredients of the present invention can be delivered anywhere in the country in one unit packaging of frozen duck soup for one person and predetermined garnish ingredients, and the consumer puts the frozen duck soup for one person in a hot pot, boils it over high heat for 10 minutes, and cooks the enclosed garnish Since you only need to add ingredients, it has the effect of being able to cook quickly, anytime, anywhere, and anyone can easily cook it and eat it for soup.

1 shows an instant duck-tang ingredient for clear duck-tang according to an embodiment of the present invention.
2 shows instant duck-tang ingredients for spicy duck-tang according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

The method for manufacturing boneless duck soup according to the present invention basically includes a duck grooming step, a step of removing offal, a seasoning step, a step of tearing boneless duck soup, and a step of completing duck soup.

Hereinafter, each step is described in detail.

First, in the duck grooming step, one duck weighing 1.8 to 2 kg from which the intestines have been removed is washed and cleaned in running water.

The duck may be supplied with the head cut off as well as the removal of hair and intestines on the market, but it is preferable to directly slaughter and use feed that has a high selenium concentration such as radish, onion, Chinese cabbage, and broccoli grown in the countryside. do.

Selenium is known to exert various effects, ranging from anti-cancer, anti-aging, strengthening of the immune system, growth and development of children, adult diseases such as high blood pressure and heart disease, and enhancement of sexual function such as promoting sperm production in men (Monthly above). See Duck's Village literature). Selenium is found in vegetables that absorb nutrients directly from the soil rather than meat or produce, especially radish, onion, Chinese cabbage, broccoli, and garlic. falls down

Therefore, it is preferable to feed ducks with radish, onion, Chinese cabbage, broccoli, garlic, etc. having a high selenium concentration, and to use the duck as a selenium source.

As is well known, duck meat is a high-protein, low-calorie nutritious food. When consuming 100g of boneless meat, such as breast and leg meat used in the present invention, you can consume 6 times the protein of rice and 1.4 times the protein of soybeans, and duck oil is water. It has a lot of unsaturated fatty acids that are soluble in water, so it is good for preventing adult diseases (see the above Monthly Duck's Village).

In particular, since there is a strong detoxifying substance in the brain of ducks, ducks fed feed with a high selenium concentration, such as radish, onion, Chinese cabbage, and broccoli, are used for hair and intestines It is preferable to remove only, that is, to use the duck head together as a food ingredient of the present invention.

In the duck grooming step, one duck is groomed and used in the subsequent step. It is preferable to use a duck that weighs 1.8 kg with hair, intestines and head removed, and weighs about 2 kg with only hair and intestines removed.

In the removal step, the trimmed duck is put in a predetermined container, 5 to 10 liters of water, 1 to 2 liters of rice water, 2 to 5 T of coffee (tbsp) and 1 to 2 cups of Schizandra chinensis (paper cup with a capacity of 190 ml) are put on high heat. Boil for 15 to 30 minutes. Here, T (tablespoon) is a table spoon, 1T (tablespoon) is 15 ml, and the medium spoon (half tablespoon) described later is a normal adult spoon, 1 middle spoon (half tablespoon) is 7.5 ml, and t (teaspoon) With a silver teaspoon, 1 t (teaspoon) is about 5 ml.

The removal of offal from duck meat is the biggest challenge in duck cooking. In the present invention, the whole duck trimmed in the previous step is put in a container such as a general pot, and 5-10ℓ of water, 1-2ℓ of rice water, and 2-5T (tbsp) of coffee are added. And 1 to 2 cups of Schizandra alcohol (paper cup with a capacity of 190 ml) are added and boiled for 15 to 30 minutes over high heat (the highest heat in cooking utensils such as gas stoves, also called high heat).

Here, the rice water is preferably water that comes out when first washing rice to cook rice, and coffee is preferably roasted and unground beans. Schisandra alcohol is preferably fermented by filling Schizandra with 30 degrees of alcohol and sealing it for more than 6 months.

The amount of water in the removal step may vary depending on the size and shape of the container, but is preferably 5 to 10 liters so that the duck is cut, and the rice water is preferably 1/5 times that of water, and the coffee is at least 2T (tablespoons), preferably up to 5T (tablespoons). This was obtained as a result of several tests. If the coffee is less than 2T (tbsp), the smell of the duck remains, but if it exceeds 5T (tbsp), there is a problem of deteriorating the color of the duck meat. Schisandra alcohol was also difficult to obtain the expected effect if less than 1 cup was added, but it was difficult to harmonize with the efficacy of coffee if it was added in excess of 2 cups.

It is preferable to boil for 15 to 30 minutes on high heat in the step of removing the japnae. This boils over high heat and creates a lot of bubbles, and since the bubbles contain impurities, they are removed. If it is less than 15 minutes, it is difficult for the impurities and peculiar smell to be properly removed through bubbles, such as rice water properly entering the duck meat. If you boil it for more than 30 minutes, there is a problem that the effective substances of duck meat come out.

In the seasoning step, the duck that has gone through the removal step is removed and put in a pressure cooker as it is, and in addition to the predetermined seasoning ingredients, 5 to 10 liters of water, 10 to 20 g of ginger, 5 to 30 g of Cheongyang pepper, 50 to 150 g of garlic, 50 to 200 g of radish, and green onion Add 5~20g, whole pepper 2~5g, kelp 5~20g and onion 5~50g and cook over high heat for 15~20 minutes. When steam comes out of the pressure cooker, cook over low heat for 1~1.5 hours, then turn off the heat. Proceed to the steaming step for 30 minutes to obtain seasoned duck meat and seasoned broth at the same time.

By using the pressure cooker, there is an advantage in that the cooking time can be shortened and the bones can be brewed. The amount of water is preferably at least 5 liters in order to obtain a broth equivalent to 7 servings considering the amount evaporated during cooking time, and if it exceeds 10 liters, it is difficult to obtain thick broth. The cooking time in the pressure cooker is 15 to 20 minutes on high heat according to the amount of water added, 1 hour to 1 and a half hours on low heat when steam comes out of the pressure cooker, and then steamed for 30 minutes with the fire turned off. It is desirable to proceed.

50 to 150 g of garlic, 50 to 200 g of radish, 5 to 20 g of green onion, and 5 to 50 g of onion, which are keyly added in the seasoning step, contain as many ingredients with high selenium concentration as possible, so as to provide proper seasoning as well as healthy selenium broth is to obtain As mentioned earlier, garlic, radish, green onion and onion are ingredients with high selenium concentration, and all selenium comes out during the boiling process. Therefore, in the present invention, in addition to obtaining seasoned duck meat in the above step, it is intended to use selenium from boiling water in the cooking process as broth as much as possible. Each content of the garlic, radish, green onion and onion was obtained after several attempts to achieve the above object.

The remaining 10~20g of ginger, 5~30g of Cheongyang pepper, 2~5g of whole black pepper, and 5~20g of kelp enhance the flavor of the duck meat, and even if only the seasoned broth obtained in the above step is added, anyone can easily complete the duck soup, which will be described later. It made it possible to make boneless duck soup.

The seasoning material is a type of boneless duck soup, and is added for clear duck soup and spicy duck soup.

For the clear duck soup, the seasoning ingredients include 5-20 g of astragalus, 5-40 g of oak, 10-50 g of mulberry, 1-4 g of angelica, 1-5 g of jujube, 100-200 g of mushrooms, and 2-5 T (tbsp) of salt. this is preferable Here, 2 to 5 T (tablespoons) of salt may be added in an appropriate amount according to the taste in the separate Ori-tang completion stage, but it is added at this stage so that it has a minimum taste and is sufficiently mixed with other ingredients, and in the Ori-tang completion stage It is desirable to be able to make duck soup with only seasoned broth. In addition, after the cooking process, it is preferable to remove the astragalus, moth, mulberry, angelica, and jujube seeds, and add the mushrooms to the seasoned broth. By doing this, it is possible to obtain a clear seasoned broth for duck soup that can enjoy a clear and light taste that is completely different from that seen in conventional perilla soup.

For the spicy duck soup, it is preferable to include 100 to 300 g of soybean paste and 100 to 300 g of red pepper paste as the seasoning material. Soybean paste and gochujang are made in a ratio of 1:1, so that each amount is at least 100g and maximum 300g, depending on the amount of water mentioned above. Spicy yukgaejang that is not overly spicy, especially seasoning for spicy duck soup that can taste the same as the existing dog meat boshintang It is preferable because it is possible to obtain the broth.

The boneless tearing step is to take the seasoned duck meat out of the pressure cooker, remove the bones and skin, remove only the boneless meat, and tear the boneless meat into a predetermined size along the grain and trim it in a form that is easy to eat. When boneless meat is removed from seasoned duck meat, bones from two stilts, wings, neck, head, etc. weigh 300-400g, so 1.5-1.7kg of boneless meat can be obtained.

The peeled flesh is easy to eat by tearing along the grain and enhances the texture. For this purpose, it is preferable that the average size of the torn grain is 0.2 to 1 cm in width and 1 to 3 cm in length. If you shred the boneless meat in the size above, clear duck soup will have the texture of chicken gomtang, and spicy duck soup will retain the texture of dog meat boshin soup. In addition, the finished boneless Oritang has the effect of being able to eat like soup by rolling rice.

Finally, in the duck soup completion step, 220 to 250 g of the boneless meat obtained in the boneless tearing step is added to 300 to 400 ml of the seasoned broth obtained in the seasoning step to complete duck soup for one person.

The boneless meat obtained in the boneless tearing step is about 1.5 to 1.7kg. Here, 220 to 250g of boneless meat is taken and put into duck soup for one person, so that it is enough for one meal per adult, about 7 servings , That is, it is desirable to be able to make 7 duck soup for one person. In addition, the seasoned broth is such that 300 ~ 400㎖ goes into duck soup for one person, so that the total volume of the boneless meat for one person is 500 ~ 600㎖, giving the desired light or spicy taste, for rice soup It is desirable to complete boneless Oritang.

Specifically, the boneless duck soup is boiled by putting 220 to 250 g of the boneless meat and 300 to 400 ml of the seasoned broth in a predetermined pot (eg, earthen pot), and putting a predetermined garnish on the pot to complete the seasoned duck soup. can The garnish can be put on after boiling for a while, and when it boils again, turn off the fire to complete.

Here, the garnish may include 10 g of chives, 10 g of enoki mushrooms, 2 tablespoons of chopped green onion (half a tablespoon) and 1 tablespoon of perilla powder (half a tablespoon). The perilla powder used in this example is only 1 tablespoon (half a tablespoon), giving a completely different taste and texture to that seen in conventional perilla soup.

Depending on the embodiment, the garnish may further include 1t (teaspoon) of aronia powder. By doing this, there is an advantage of not only consuming active ingredients such as antioxidants through aronia, but also removing the feeling of greasiness that may remain after eating boneless duck soup. Aronia is preferably added as a powder because it can be stored and used for a long time. When 1t (teaspoon) of aronia powder is included, the above effect can be obtained, which is preferable.

In another embodiment, in the step of completing the oritang, 220 to 250 g of the boneless meat and 300 to 400 ml of the seasoned broth are put in a predetermined pack (eg, a zipper bag), sealed, and rapidly cooled to Oritang for one person at -40 ° C or lower, If necessary, the quenched duck-tang for one person can be put in a predetermined hot pot (eg, earthenware pot) and boiled for a while, and the seasoned duck soup can be completed by putting a predetermined garnish on the hot pot. Here, the garnish can be put in the garnish of the above example as it is, and Oritang can be completed in the above-described manner.

By doing this, the restaurant can make quick-cooled duck soup and garnish for one person in advance, and when there is an order, put it in a hot pot and boil it for about 10 minutes over high heat, so you can immediately make and serve boneless duck soup for one person.

In another aspect of the present invention, it can be implemented as an ingredient for instant boneless duck soup. This is an ingredient for instant duck soup, and is made through the above-mentioned manufacturing steps of boneless duck soup, that is, the duck trimming step, the removal of the extras, the seasoning step, and the bone tearing step. It is torn according to the grain size of 1 cm and 1 to 3 cm in length, and 220 to 250 g of the boneless meat obtained in the boneless tearing step and the seasoned broth obtained in the seasoning step are placed in a predetermined pack (eg, zipper bag) with a total volume of 500 to 250 g. Frozen Oritang for one serving, which is put into 600 ml, sealed, and rapidly cooled at -40 ° C or lower; Garnish 1 containing 10g of chives, 10g of enoki mushrooms and 2 tablespoons (half a tablespoon) of sliced green onion; And garnish 2 consisting of 1 tablespoon (half a tablespoon) of perilla sesame powder may be included as an ingredient for instant duck soup in unit packaging.

Description of each component of the instant boneless duck soup ingredients according to this embodiment is the same as that described in the embodiment of the boneless duck soup manufacturing method above, so repeated descriptions are omitted.

1 is an instant duck soup ingredient for clear duck soup according to an embodiment of the present invention. Put 220 to 250 g of boneless meat 10 in a zipper pack 1 and add seasoned clear broth 22 so that the total volume is 500 to 600 ml. Frozen duck soup for 1 serving, sealed and rapidly cooled below -40℃, 10g of leek (30), 10g of enoki mushroom (40) and sliced green onion (50) in a disposable container (2) 2 tablespoons (half a tablespoon) It shows that garnish 1 containing ) and garnish 2 consisting of 1 tablespoon (half tablespoon) of perilla powder (60) contained in another disposable container (3) can be provided in one unit packaging.

2 is an instant duck soup ingredient for spicy duck soup according to an embodiment of the present invention. Put 220 to 250 g of boneless meat 10 in a zipper pack 1 and add seasoned spicy broth 24 so that the total volume is 500 to 600 ml. It shows that frozen duck soup for one serving, which is sealed and rapidly cooled at -40 ° C or lower, and garnish 1 and garnish 2 mentioned in the description of FIG. 1 can be provided in one unit package.

Although not shown in each embodiment of FIGS. 1 and 2, garnish 3 composed of 1t (teaspoon) of aronia powder contained in another disposable container may be further included as an ingredient for instant duck soup.

As described above, by providing instant boneless duck soup ingredients, it is possible to deliver frozen duck soup for one person and predetermined garnish ingredients to anywhere in the country in one unit packaging, and consumers put the frozen duck soup for one person in a hot pot and boil it for 10 minutes over high heat. Since you only need to add the enclosed garnish ingredients, anyone can cook it quickly, anytime, anywhere, and eat it for soup.

Claims (10)

Including the duck trimming step, the removal step, the seasoning step, the boneless tearing step, and the duck soup completion step,
The duck grooming step is to wash and clean one duck weighing 1.8 to 2 kg in running water with the intestines removed,
In the removal step, the trimmed duck is put in a predetermined container, 5 to 10 liters of water, 1 to 2 liters of rice water, 2 to 5 T of coffee (tbsp) and 1 to 2 cups of Schizandra chinensis (paper cup with a capacity of 190 ml) are put on high heat. It is boiled for 15 to 30 minutes in
In the seasoning step, the duck that has gone through the removal step is removed and put in a pressure cooker as it is, and in addition to the predetermined seasoning ingredients, 5 to 10 liters of water, 10 to 20 g of ginger, 5 to 30 g of Cheongyang pepper, 50 to 150 g of garlic, 50 to 200 g of radish, and green onion Add 5~20g, 2~5g whole black pepper, 5~20g kelp, and 5~50g onion, simmer for 15~20 minutes over high heat, and when steam comes out from the pressure cooker, boil over low heat for 1 hour~1.5 hours, then turn off the heat. To obtain seasoned duck meat and seasoned broth by steaming for 30 minutes,
In the boneless tearing step, the seasoned duck meat is taken out of the pressure cooker, the bones and skin are removed, and only the boneless flesh is removed, and the boneless meat is torn into a predetermined size along the grain and trimmed in a form that is easy to eat. Way.
According to claim 1,
The seasoning material is a boneless duck soup manufacturing method, characterized in that it contains 100 ~ 300g of soybean paste and 100 ~ 300g of red pepper paste.
According to claim 1,
The seasoning material is Boneless meat, characterized in that it contains 5-20g of astragalus, 5-40g of oak, 10-50g of mulberry, 1-4g of angelica, 1-5g of jujube, 100-200g of mushrooms, and 2-5T (tbsp) of salt How to make duck tang.
According to any one of claims 1 to 3,
The boneless tearing step is to tear the boneless flesh into grains with a width of 0.2 to 1 cm and a length of 1 to 3 cm,
In the duck soup completion step, 300 to 400 ml of the seasoned broth obtained in the seasoning step is added to 220 to 250 g of the boneless meat obtained in the boneless meat tearing step to complete duck soup for one person Boneless duck soup manufacturing method.
According to claim 4,
In the step of completing the duck soup, 220 to 250 g of the boneless meat and 300 to 400 ml of the seasoned broth are put in a predetermined pot and boiled for a while, and a predetermined garnish is placed on the pot to complete the seasoned duck soup. .
According to claim 5,
The method of manufacturing boneless duck soup, characterized in that the garnish comprises 10 g of chives, 10 g of enoki mushrooms, 2 tablespoons of chopped green onion (half a tablespoon) and 1 tablespoon of perilla powder (half a tablespoon).
According to claim 6,
The method of producing boneless duck soup, characterized in that the garnish further contains 1t (teaspoon) of aronia powder.
According to claim 4,
In the step of completing the oritang, 220 to 250 g of the boneless meat and 300 to 400 ml of the seasoned broth are put in a predetermined pack, sealed, and rapidly cooled at -40 ° C or lower to make duck soup for one person,
Boneless duck soup manufacturing method, characterized in that, if necessary, the rapidly cooled duck soup for one person is put in a predetermined pot and boiled, and a predetermined garnish is placed on the pot to complete the seasoned duck soup.
As a food ingredient for instant duck soup, it is made by the duck trimming step, the removing extraneous substances, the seasoning step, and the boneless tearing step of claim 1,
The boneless tearing step is to tear the boneless flesh into grains with a width of 0.2 to 1 cm and a length of 1 to 3 cm,
220 to 250 g of the boneless meat obtained in the boneless tearing step and the seasoned broth obtained in the seasoning step are placed in a predetermined pack so that the total volume is 500 to 600㎖, and sealed and rapidly cooled at -40 ° C or lower. duck soup;
Garnish 1 containing 10g of chives, 10g of enoki mushrooms and 2 tablespoons (half a tablespoon) of sliced green onion; and
Boneless Oritang ingredients, characterized by including garnish 2 consisting of 1 tablespoon (half tablespoon) of perilla powder as unit packaging instant duck tang ingredients.
According to claim 9,
Boneless duck soup ingredients, characterized in that the unit packaging instant duck soup ingredients further include garnish 3 composed of 1 t (teaspoon) of aronia powder.

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