KR101478547B1 - The method of smoked duck - Google Patents

Abstract

The present invention relates to a method for preparing a smoked duck, more particularly, to a method for preparing a smoked duck, which cures a duck with a curing agent in which a paprika extract and a Dendropanax extract are optimally mixed, and applies a fermentation process and a smoking process successively. Therefore, the method for preparing a smoked duck according to the present invention can prepare a smoked duck with an expiration date of 45 days using a curing agent which does not include industrial materials such as antioxidant or preservatives and can provide a food with smocked duck which can be easily consumed by removing the color of blood included in the meat and adding the flavor to the meat.

Description

The method of smoked duck < RTI ID = 0.0 >

The present invention relates to a method for preparing smoked ducks, and more particularly, to a method for producing smoked ducks, which comprises paprika concentrate, hinoki extract and crush extract, etc. in an optimal blending ratio, ≪ / RTI >

Ducks have been used for high quality food for a long time. According to the literature of Bupyeon Gangmok and Dongwoo Bohak, they have detoxifying effect and are effective for adult diseases such as hypertension, arteriosclerosis and diabetes, and help in postpartum cooking and patient recovery with high protein and high calorie food. It is known. Duck meat oil contains a large amount of essential fatty acids such as linoleic acid, arachidonic acid and linolenic acid, which are essential for human body. It suppresses cholesterol in blood and facilitates the supply of oxygen to the body. It is effective for circulatory diseases and prevention of aging, obesity, frailty improvement. Duck meat is also the best source of nutrients due to its high quality minerals such as essential amino acids and minerals, vitamins C, E, B1, B2, calcium, phosphorus, iron and potassium.

Therefore, various methods are known for the cooking methods of ducks, but they are difficult to process because of the peculiar smell of ducks and excessive fat content.

A variety of smoked cooking methods are known to improve this. Korean Patent No. 10-1016760 (Feb. 15, 2011), for example, discloses a sauce for smoked duck meat and a method for preparing smoked duck meat using the same, To increase the preference of smell of duck meat by removing the bitter taste of duck meat by providing sauce for smoked duck meat which is prepared by mixing seasoning materials containing pepper, garlic, ginger, salt, natural coloring, sodium citrate and potassium sorbate For example.

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, the conventional method of manufacturing a smoked duck has used industrial materials to maintain a long shelf life or to remove the color of blood contained in the processed meat, and the use of industrial materials may have harmful effects on humans.

1. Korean Patent No. 10-1016760 (Feb. 15, 2011) 2. Korean Patent No. 10-0988138 (October 10, 2010)

The present inventors have conducted intensive studies to develop a method for producing a smoked duck which is comfortable for consumers to ingest. As a result, the present inventors have found that a paprika concentrate, a hinoki extract, a crush extract, The present invention has been accomplished based on the discovery that a smoked duck having a long circulation period as well as an excellent smell of blood removed from duck meat is removed by aging and fumigation.

In one aspect of the present invention,

a) preparing a material to prepare raw meat by felling the bones of a duck;

b) If the raw meat is frozen meat, the raw meat is defrosted in a refrigerated room at 10 ° C or less for 24 to 48 hours;

c) dipping step in which a drench solution containing paprika extract, Hovenia dulcis extract and Hwigae extract is added to the raw meat, dipping it in a tumbler at a temperature of 10 ° C or lower for 22 to 26 hours and then aging to obtain duck meat;

d) a frying step of burying the duck meat in the smoked house after the dankering step is completed;

e) cooling the smoked duck meat in a cooling chamber at 15 ° C or lower for 2 to 3 hours to obtain a deep portion temperature of 7 ° C or less; And

f) packing the duck meat which has been cooled down by weight unit, and then aging the duck meat in a refrigerator room at -2 ° C to 5 ° C.

The present invention, in a further aspect,

The drip solution comprises 45 to 55 wt% of marinade, 20 to 30 wt% of isolated soybean protein, 10 to 15 wt% of garlic powder, 5 to 15 wt% of purified salt, 1 to 5 wt% of onion powder, 0.5 to 3 wt of ginger powder , 0.2 to 10% by weight of a paprika extract, 0.2 to 10% by weight of a hinoki extract, and 0.2 to 10% by weight of a crushed greens extract.

Therefore, the method for producing smoked ducks according to the present invention can not only manufacture smoked ducks having a shelf life of about 45 days but also include smoked ducks in duck meat, which is free of antioxidants and preservatives. It is possible to provide a smoked duck dish that is comfortable for consumers to ingest by removing the color of blood and adding more fragrance.

1 is a schematic view of a method for producing a smoked duck according to the present invention.

The present invention, in one aspect,

a) preparing a material to prepare raw meat by felling the bones of a duck;

b) If the raw meat is frozen meat, the raw meat is defrosted in a refrigerated room at 10 ° C or less for 24 to 48 hours;

c) dipping step in which a drench solution containing paprika extract, Hovenia dulcis extract and Hwigae extract is added to the raw meat, dipping it in a tumbler at a temperature of 10 ° C or lower for 22 to 26 hours and then aging to obtain duck meat;

d) a frying step of burying the duck meat in the smoked house after the dankering step is completed;

e) cooling the smoked duck meat in a cooling chamber at 15 ° C or lower for 2 to 3 hours to obtain a deep portion temperature of 7 ° C or less; And

f) packing the duck meat which has been cooled down by weight unit, and then aging the duck meat in a refrigerator room at -2 ° C to 5 ° C.

Hereinafter, a method of manufacturing a smoked duck according to the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process flow diagram for the production of smoked ducks according to one embodiment of the present invention.

1, the method for preparing a smoked duck according to the present invention comprises the steps of: a) preparing a material (S10), b) defrosting step S20, c) dwelling step S30, d) fumigation step S40, e) cooling step S50, and f) packaging and aging step S60.

Hereinafter, each of the above steps will be described in detail.

In the preparation step (S10) of the raw meat, fresh meat or frozen meat can be used. In general, raw meat of a duck is cooked using a duck having a body weight of 2.0 to 3.0 kg according to the cooking amount, .

In the defrosting step S20, if the raw meat is a frozen meat, a defrosting process is performed. The thawing process is natural thawing for 24-48 hours in a refrigerated room at 10 ° C or lower. The temperature is checked every hour, and the upper and lower positions are changed every 12 hours and the water is not thawed.

After the defrosting is completed in the defrosting step (S20), the core temperature of the raw meat must be maintained at 2 DEG C or less.

In the dipping step (S30), the raw meat is put into a tumbler, the drip solution is further added to the tumbler, and the drip solution is rotated at 5 to 8 RPM for 22 to 26 hours, It is possible to remove the ducks and odor of the ducks, to have a unique flavor and taste of smoked meat, and to improve the meat quality of raw meat.

It is preferable to perform aging so as to prevent the dripping liquid from flowing in the raw meat taken out from the tumbler. The tumbler can be used by purchasing one of various tumbler products, which are generally circulated in the market, by rotating and mixing the materials put into the tumbler.

In step S30, the raw meat is dredged to obtain duck meat.

The above-mentioned aging is preferably carried out using a conventional drying method, but it is most preferable to aged by drying at 40 to 80 ° C for 30 to 60 minutes.

It is preferable to completely dissolve the marinade and other ingredients in purified water of 5 ° C and put them in a tumbler.

The drip solution comprises 45 to 55 wt% of marinade, 20 to 30 wt% of isolated soybean protein, 10 to 15 wt% of garlic powder, 5 to 15 wt% of purified salt, 1 to 5 wt% of onion powder, 0.5 to 3 wt of ginger powder , 0.2 to 10% by weight of paprika extract, 0.2 to 10% by weight of hinoki extract, and 0.2 to 10% by weight of crush extract.

More preferably, the drench solution is a mixture of 45 to 55 wt% of marinade, 20 to 30 wt% of isolated soybean protein, 10 to 15 wt% of garlic powder, 8 to 10 wt% of purified salt, 1 to 5 wt% of onion powder, 1 to 2% by weight of paprika extract, 0.2 to 5% by weight of paprika extract, 0.2 to 5% by weight of hinoki extract and 0.2 to 5% by weight of crush extract.
Normally, marinade is commercially available with the addition of blackcurrant, onion black pepper, peanut flavor, and chicken powder in order to blend the whiteness and refined salt and to impart a spicy characteristic taste.
The marinade may be used in addition to various kinds of fragrance treatments such as peanut oil, soy sauce, sesame oil, wine and coconut.

Conventional drench liquids are known to contain sodium nitrite to remove blood color contained in raw meat, sodium erosorbate as an antioxidant and sorbic acid as a preservative. Exposure to the elderly may have harmful effects on the body.

The drench solution according to the present invention uses the above-described paprika extract, hinoki extract and crush extract as a natural material.

The above-mentioned paprika extract, hinoki wood, and crush extract can be used to remove the color of blood contained in duck meat meat without using the above-mentioned industrial materials, to prevent oxidation, to secure a shelf life of about 45 days, Lt; / RTI >

Therefore, the main feature of the present invention is that it does not include industrial materials such as paprika extract, hinoki extract, and crush extract.

The Hovenia dulcis extract, paprika extract and Hwacheon extract obtained from the natural materials contained in the drench solution are cleaned by washing the bark, stem, branches, leaves or roots of the raw materials, Preferably at room temperature, in water or in a dark room at 50 to 90% C _1-4 lower alcohol, more preferably in methanol for 3-14 days, preferably about a week, recovering the supernatant from the solution And then evaporating at 45 to 55 ° C, preferably 50 ° C, using a full vacuum concentrator to obtain a crude extract, lyophilizing the recovered crude extract, and washing it with a solvent, preferably PBS (Phosphate Buffered Saline) , ≪ / RTI > and filtering with a filter. The C _1-4 lower alcohol includes methanol, methanol, propanol, and the like. The filtration is suitably performed using a 0.2 mu m filter.

As another method for obtaining the extract of natural materials, the raw materials are thoroughly washed, dried, and then placed in a container. The raw materials and water are mixed in a ratio of 1: 1 to 5 parts by weight, 125 ° C for 2 to 5 hours, filtered and concentrated.

In the smoldering step (S40), when the dirt is finished, the lid of the tumbler is opened to take out the duck meat dirty on the table, and the four ducks are arranged on the smoke stick.

When you put the duck on the stick, make it horizontal by passing the upper part of the left and right breasts. When you put the duck on the truck, do not touch the ducks and ducks. Put the shell of the neck into the inside of the smoke house .

The purpose of the smoke is to remove the moisture and dry it, at the same time to penetrate the preservative ingredient in the smoke, to make the duck meat To remove the smell of smoke to flavor.

The smoldering step (S40) may be performed by using oak sawdust or charcoal in a kiln so that the fat is dissolved and the meat is ripened to the flesh part, ℃ or more and 230 ℃ or less for 45 ~ 60 minutes or by air circulation, and then smoked for 15 to 20 minutes with oak or cherry fume to allow the soft fragrance to permeate the entire duck, thus completing the cooking of the smoked duck .

The smoldering step (S40) is another example in which the wet process proceeds in a second step in the smokehouse so as to be thoroughly wiped from the first wet to the inside of the duck meat, and in order to sterilize and sterilize the duck meat in the second wet, It is preferable that the primary can be prepared by using pine wood chips and the primary one is wetted at a temperature of 75 ° C to 80 ° C for 10 minutes to 15 minutes and the secondary is wetted at a temperature of 85 ° C to 90 ° C for 50 minutes to 60 minutes.

The smoldering step (S40) is another example of drying the slurry at a temperature of 50 DEG C for 15 minutes to evaporate some of the water eluted from the duck meat, drying the slurry for 20 minutes at a temperature of 60 DEG C, , The duck meat was heated at 70 ° C for 20 minutes, steamed at 75 ° C for 10 minutes, steamed and steamed duck meat was kept at 85 ° C At 40 to 100 ° C for 15 to 25 minutes and then subjecting to hot air treatment.

When high-temperature hot air is sprayed on the surface of the duck meat for a predetermined period of time, the texture of the duck meat surface becomes very dense, so that moisture contained in the duck meat meat does not dissolve into the surface of the duck meat. If the temperature of the hot air sprayed on the surface of the duck meat meat is less than 90 ° C, the texture of the duck meat surface is not sufficiently dense, and if the temperature of the hot air exceeds 100 ° C, the meat surface of the duck meat meat is overcooked. In addition, if the time for spraying hot air on the surface of the duck meat meat is less than 15 minutes, the texture of the duck meat surface is not sufficiently dense, and if the hot air jetting time exceeds 25 minutes, the texture of the duck meat surface is no longer densified.

In the cooling step (S50) according to the present invention, it is preferable that the cooling chamber is maintained at 15 DEG C or less so that the duck meat is cooled for 2 to 3 hours so that the deep portion temperature is 7 DEG C or less.

In the packaging and aging step (S60), when the cooling is completed, the smoked duck is removed from the stick and the remaining dots are removed using tweezers for removing dummy dummy. Ducks are sliced into 5 ~ 7mm slices by dividing the breast between the breast and breasts, sliced, and packed in vacuum packages such as 200g, 400g and 800g.

<Examples>

Hereinafter, the present invention will be described more specifically by the following representative examples, but the present invention is not limited in any way by these embodiments.

Example  1: Preparation of smoked duck

Ten ducks with an average weight of 2.4 kg were selected and placed in a tumbler. The composition of the drench solution is as shown in Table 1 below.

subject Composition ratio (% by weight) Marinade 49.3 Isolated soy protein 25 Garlic powder 12 Purified salt 10 Onion powder 2 Thought Powder 1.1 Paprika extract 0.2  Hornwood extract 0.2 Burdock extract 0.2

 The base solution and the other ingredients were completely dissolved in purified water at 5 ° C and placed in a tumbler. Then, the tumbler lid was closed and a vacuum pump was operated to turn off the vacuum pump at a degree of vacuum of 70% .

On the other hand, the chlorine chamber was operated for 24 hours in the order of normal rotation → hibernation → reverse rotation → idle → normal rotation → stoppage so that the room temperature could be maintained at 10 ° C. by operating the freezer. After the end of the dirt, the lid of the tumbler was opened and the duck meat condition was checked, and it was confirmed that the dumbbell solution did not exist in the tumbler. Subsequently, the ducks were removed from the table and put into the smoke sticks, put on a smoke truck, and smoked under the conditions shown in Table 2.

order Condition Primary wet 80 ℃ 15 min Secondary wet 90 degrees 60 minutes

Then, the smoked duck was kept in a cooling chamber at 15 ° C or lower for 2 hours, and then stored in an incubator.

Test Example  1: Sensory evaluation

The sensory evaluation was performed on 30 smoked ducks of the above Example 1 and Comparative Example (manufactured and sold by the Agricultural Cooperative Method). The results of the sensory evaluation were 5 points for excellent taste, aroma, and preference, 4 points for excellent, 3 points for normal, 2 points for bad, and 1 point for very bad, The results are shown in Table 3 below.

Example 1 Comparative Example Texture 4.4 3.2 flavor 4.3 3.3 incense 4.3 3.1 Likelihood 4.5 3.6

As a result of the sensory evaluation, it can be understood that the texture, taste, flavor, and preference of the prototype of Example 1 of the present invention are superior to those of the comparative example.

Test Example  2: Shelf life inspection

Smoked ducks were prepared according to Example 1 and stored in an incubator at a temperature of 5 ° C to conduct a shelf life test.

The smoked ducks which were cooled at 5 ℃ for 2 hours were not detected bacterium including heat - resistant bacteria and were not detected during the 45 - day storage period.

Thus, it was confirmed that the smoked duck prepared according to the method of the present invention can be refrigerated for 45 days.

According to the above test results, it can be seen that the shelf life of the smoked duck using the natural material was excellent without using the preservative according to the present invention.

Claims (8)

In the method for producing smoked ducks,
a) preparing a material to prepare raw meat by felling the bones of a duck;
b) If the raw meat is frozen meat, the raw meat is defrosted in a refrigerated room at 10 ° C or less for 24 to 48 hours;
c) dipping step in which a drench solution containing paprika extract, Hovenia dulcis extract and Hwigae extract is added to the raw meat, dipping it in a tumbler at a temperature of 10 ° C or lower for 22 to 26 hours and then aging to obtain duck meat;
d) a frying step of burying the duck meat in the smoked house after the dankering step is completed;
e) cooling the smoked duck meat in a cooling chamber at 15 ° C or lower for 2 to 3 hours to obtain a deep portion temperature of 7 ° C or less; And
f) packing the duck meat which has been cooled down by weight unit, and then aging the duck meat in a refrigerating chamber at -2 ° C to 5 ° C. The method of claim 1,
The drip solution comprises 45 to 55 wt% of marinade, 20 to 30 wt% of isolated soybean protein, 10 to 15 wt% of garlic powder, 5 to 15 wt% of purified salt, 1 to 5 wt% of onion powder, 0.5 to 3 wt of ginger powder , 0.2 to 10% by weight of a paprika extract, 0.2 to 10% by weight of a horticultural extract, and 0.2 to 10% by weight of a crushed greens extract. The method of claim 1,
The drench solution contains 45 to 55 wt% of marinade, 20 to 30 wt% of isolated soybean protein, 10 to 15 wt% of garlic powder, 8 to 10 wt% of purified salt, 1 to 5 wt% of onion powder, 1 to 2 wt of ginger powder 0.2 to 5% by weight of a paprika extract, 0.2 to 5% by weight of a horticultural extract, and 0.2 to 5% by weight of a crushed greens extract. The method of claim 1,
The smoldering step is carried out by rotating the duck meat at a temperature of 200 ° C or higher and 230 ° C or lower in a kiln using oak or charcoal for 45 to 60 minutes or by circulating air and then smoldering it with oak or cherry smoke for 15 to 20 minutes Wherein the smoked duck is produced by the method. The method of claim 1,
The fumigation step is a wet process in which the duck meat is pre-moistened in a primary wet process and the duck meat is cooked in a secondary wet process by using an oak wood chip at a temperature of 75 ° C to 80 ° C for 10 minutes To 15 minutes, and the second liquid is wetted at a temperature of 85 to 90 DEG C for 50 to 60 minutes. The method of claim 1,
The fumigation step is performed by first drying the duck meat at a temperature of 50 to 55 ° C. for 15 to 20 minutes, drying it at a temperature of 60 to 65 ° C. for 20 to 25 minutes and then firing at 70 ° C. for 15 to 20 minutes. Steamed at a temperature of ~ 80 ° C for 10 to 15 minutes and then heated and smoked duck meat was heated and cooked at 85 to 90 ° C for 35 to 40 minutes to prepare a matured duck meat Wherein hot air at a temperature of ~ 100 ° C is sprayed for 15 to 25 minutes and subjected to hot air treatment. The method according to claim 1,
The hinoki extract, the paprika extract and the crush extract are cleaned by rinsing and drying the bark, stem, branches, leaves or roots of the raw material, and then the mixture is diluted with water or 50-90% C _1-4 low- The supernatant was recovered from the solution and evaporated at 45 to 55 ° C with a vacuum concentrator to obtain a crude extract. The recovered crude extract was lyophilized, and the recovered crude extract was dissolved in PBS (Phosphate Buffered Saline) Wherein the suspension is suspended and filtered to prepare a smoked duck. The method according to claim 1,
The raw materials and water are mixed in a weight ratio of 1: 1 to 5 parts by weight, and the mixture is placed in a high-pressure sterilizing pot. The mixture is heated to 95 to 125 ° C At a temperature of 1 to 5 hours, for 2 to 5 hours.

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