KR100240820B1 - A smoke sausage made of duck and manufacturing method thereof - Google Patents

A smoke sausage made of duck and manufacturing method thereof Download PDF

Info

Publication number
KR100240820B1
KR100240820B1 KR1019970041420A KR19970041420A KR100240820B1 KR 100240820 B1 KR100240820 B1 KR 100240820B1 KR 1019970041420 A KR1019970041420 A KR 1019970041420A KR 19970041420 A KR19970041420 A KR 19970041420A KR 100240820 B1 KR100240820 B1 KR 100240820B1
Authority
KR
South Korea
Prior art keywords
duck
parts
sundae
weight
smoked
Prior art date
Application number
KR1019970041420A
Other languages
Korean (ko)
Other versions
KR19990018270A (en
Inventor
이종렬
Original Assignee
이종렬
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이종렬 filed Critical 이종렬
Priority to KR1019970041420A priority Critical patent/KR100240820B1/en
Publication of KR19990018270A publication Critical patent/KR19990018270A/en
Application granted granted Critical
Publication of KR100240820B1 publication Critical patent/KR100240820B1/en

Links

Classifications

    • 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • 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
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 훈제된 오리고기 순대 및 그 제조방법에 관한 것으로서, 잘게 분쇄된 오리 살코기, 오리 목살, 오리 간, 오리 염통 등에 야채와 조미양념 등을 가하여 제조된 순대소(素)를 오리껍질을 외피로 하여 두루마리 형태로 말아 이를 훈제한 것으로, 이는 오리고기 가공시 발생되는 부산물을 유용하게 활용하므로써 경제적이고 훈연가공하므로써 콜레스테롤 함량이 낮으며 훈향으로 인해 오리 특유의 냄새를 없애므로 기호식품으로서의 효용도가 높을 뿐만 아니라 즉석식품으로서 소비자의 빠른 요구에 부응할 수 있다.The present invention relates to a smoked duck sundae and a method for manufacturing the same, which is made of finely ground duck meat, duck neck, duck liver, duck salt barrel, etc. It is rolled in a rolled form and smoked, and it is economical by utilizing the by-products generated during the processing of duck, and it has low cholesterol content by smoked processing and eliminates the smell of duck due to the flavor. In addition, it can meet the rapid demand of consumers as instant food.

Description

훈제된 오리고기 순대 및 그 제조방법Smoked duck sundae and its manufacturing method

본 발명은 훈제된 오리고기 순대 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 훈연을 통해 오리의 지방성분을 효율적으로 제거하여 기호식품으로서의 효용도를 높이고 오리의 부위별 가공 후 발생되는 부산물을 유용하게 활용할 수 있으며 즉석식품으로서 소비자의 요구를 충족시킬 수 있는 훈제된 오리고기 순대와 이를 제조하는 방법에 관한 것이다.The present invention relates to a smoked duck sundae and its manufacturing method, and more particularly, to effectively remove the fat components of the duck through the smoke to increase the utility as a favorite food and useful by-products generated after processing of each part of the duck The present invention relates to smoked duck sundae and a method of manufacturing the same, which can be utilized and meets the needs of consumers as instant food.

오리, 즉 집오리는 유라시아 대륙에 야생하던 물오리를 중국과 유럽 등 북반구를 중심으로 한 지역에서 길들인 것인데, 서기 60년경에는 이미 가금화되고 있었다 한다.Ducks, or ducks, have tamed wild ducks on the Eurasian continent in areas around the northern hemisphere, such as China and Europe, which were already poultry by AD 60.

오리는 다른 가축류와는 달리 영양가가 낮은 사료라도 채식량을 제한만 하지 않으면 7~8주령에 성(盛)성숙시의 90% 전후로 성장하는 조비(早肥) 가금으로 사육이 손쉽다.Unlike other livestock, ducks are easy to breed with fertilized poultry, which grows around 90% of sexual maturity at 7 to 8 weeks of age without limiting vegetarian diet.

이와 같은 이유로 오래전부터 일반 농가에서는 오리를 닭과 마찬가지로 주로 사육하여 왔으나, 닭이 다양한 방법으로 요리된 것에 비하여 오리는 그 식용방법이나 요리방법이 다양하게 개발되지 못했다.For this reason, ducks have been reared mainly in farms like chickens for a long time, but ducks have not been developed in a variety of ways of cooking or cooking, compared to chickens cooked in various ways.

그런데, 오리고기는 로스트의 뻗음이 좋고 두꺼워 환영받고 있으며, 그 껍질은 백색이고 살코기는 산뜻한 적색인 것이 우수하다. 그리고, 오리의 깃털이 방한용 의류에 사용되는 등 오리의 활용부위가 확대되고 있다.By the way, the duck meat is welcomed because of the good stretch of the roast, the skin is white and the lean meat is excellent red. In addition, the utilization of the duck is expanding, such as the feather of the duck used in the winter clothing.

오리가 식육으로 소비자에게 인식된 기간은 짧으나 그 맛과 육질로 인해 수요가 급격히 증가하고 있는 추세인데, 주로 가슴살 부분 등을 별도 포장하여 냉동제품으로 상품화하고 있다. 일반적으로는 별도의 가공없이 돼지고기처럼 로스구이용으로 포장되거나 닭처럼 백숙이나 탕으로 요리되어 강장식품으로 취식하고 있다.Although ducks have been recognized by consumers for a short period of time, demand is rapidly increasing due to their taste and quality. Mostly, ducks are packaged separately and commercialized as frozen products. In general, they are packaged for roasting, like pork, or cooked in white or hot water, like chicken.

한편, 근래들어 급식산업과 즉석 가금육 식품(fast-food)식당에서의 닭고기와 닭고기 제품 판매에 힘입어 즉석 가금육 식품의 급속한 성장이 기대되는 바, 이와 같은 요구에 부응할 만큼 오리고기가 즉석식품으로 개발된 예는 드물다.On the other hand, the rapid growth of instant poultry foods is expected due to the sale of chicken and chicken products in the catering industry and fast-food restaurants, and duck meat is an instant food to meet such demands. Examples developed are rare.

오리고기가 가공 식품으로서 지금까지 개발된 것으로 부위별로 가공된 스테이크나 주물럭 등이 있으나, 그 종류가 한정적이며 이들 특정 부위를 가공 후 발생되는 부산물, 예를 들어 오리의 간, 염통, 껍질 등은 활용되지 못하고 폐기되는 것이 일반적이었다. 뿐만 아니라 일반적인 가공을 통해서는 오리 특유의 냄새를 제거하지 못하므로 식품으로서의 기호도가 떨어져 그 수요증가에 한계가 있었다.Although duck meat has been developed as a processed food so far, there are steaks and casters that have been processed for each part, but the kinds thereof are limited, and by-products generated after processing these specific parts, for example, liver, salt shaker and shell of duck, are utilized. It was common to not be able to do so. In addition, due to the general processing can not remove the smell of the duck unique taste as a food has had a limit in the increase in demand.

본 발명은 상기와 같은 종래 오리고기 가공의 문제점을 해결하기 위한 것으로서 가공 후 발생되는 부산물을 유용하게 활용할 수 있고, 소비자의 기호도를 충족시킬 수 있을 뿐만 아니라 즉석식품으로 소비자의 요구에 부응할 수 있는 훈제된 오리고기 순대와 이를 제조하는 방법을 제공하는 데 그 목적이 있다.The present invention is to solve the problems of the conventional duck processing as described above can be usefully utilized by-products generated after processing, can not only satisfy the taste of consumers, but also can meet the needs of consumers as instant food The purpose is to provide smoked duck sundae and a method of making the same.

상기와 같은 목적을 달성하기 위한 본 발명의 훈제된 오리고기 순대는 분쇄된 오리 살코기, 오리 목살, 오리 간, 오리 염통, 야채, 양념 및 향신료로 이루어진 순대소와, 오리껍질 외피로 이루어진 것을 훈제하여 제조된 데 그 특징이 있다.Smoked duck sundae of the present invention for achieving the above object is smoked that consists of a duck skin made of ground duck meat, duck neck, duck liver, duck salt barrel, vegetables, seasoning and spices, duck skin It is characterized by being manufactured.

또한, 본 발명의 훈제된 오리고기 순대를 제조하는 방법은 세정된 오리껍질을 준비하는 단계, 오리 살코기, 오리 목살, 오리 간, 오리 염통, 양파, 마늘, 사과, 빵가루, 전지분유, 전분, 설탕, 소금 조미료 및 향신료를 적량 첨가 혼합하여 순대소를 제조하는 단계, 상기 오리껍질을 펼친 위에 상기 순대소를 얹고 두루마리 형상으로 말아 묶는 단계, 및 가마에서 훈연하는 단계를 포함하는 것을 그 특징으로 한다.In addition, the method for preparing a smoked duck sundae of the present invention comprises the steps of preparing a washed duck skin, duck lean meat, duck neck, duck liver, duck salt barrel, onion, garlic, apple, bread flour, whole milk powder, starch, sugar , Salt seasoning and spices are added and mixed in an appropriate amount to produce a raw large size, the step of placing the pure large size on the spreading the duck shell and rolled in a roll shape, characterized in that it comprises the step of smoking in a kiln.

이와 같은 본 발명을 더욱 상세하게 설명하면 다음과 같다.The present invention will be described in more detail as follows.

본 발명에서 '순대'라 함은 내부를 소로 충전하고 외피로 둘러싸는 방식으로 제조된 음식을 의미하는 것으로서, 통상의 돼지창자를 외피로 하고 두부, 숙주나물등을 소로 충전하여 제조된 순대를 의미하는 것은 아니다.In the present invention, "sundae" refers to food prepared by filling the inside with cows and surrounding the outer shell, and means a sundae prepared by filling the intestines with a normal pig intestine and filling with tofu, bean sprouts, etc. with cows. It is not.

본 발명은 기호도를 향상시키면서 별도로 발생되는 부산물을 유용하게 사용할 수 있도록 한 훈제된 오리고기 순대에 관한 것으로서, 그 제조방법을 살펴보면 다음과 같다.The present invention relates to a smoked duck sundae made to use the by-products generated separately while improving the preference, looking at the manufacturing method as follows.

먼저, 오리껍질을 준비한다. 이때, 오리껍질에 붙은 기름 부위는 제거하고 깨끗이 세척하여 사용한다. 오리껍질을 한개의 순대를 제조하는데 오리 한 마리분의 껍질을 사용하면 된다.First, prepare duck shells. At this time, remove the oil part attached to the duck shell and clean it to use. You can use one duck shell to make a duck sundae.

그 다음에, 오리 살코기, 오리 목살과 냉동식품 제조시 발생되는 부산물, 즉 오리 간, 오리 염통을 잘게 분쇄하여 양파, 마늘, 사과, 빵가루, 전지분유, 전분, 설탕, 소금, 조미료 및 향신료 등과 혼합하여 순대소를 제조한다. 이때, 오리 살코기를 비롯한 순대소 제조를 분쇄하는데는 통상의 음식물 분쇄기를 사용하는 바, 바람직하기로는 만육기를 사용하는 것이다.Then, finely crush the by-products of duck lean meat, duck neck and frozen foods, ie duck liver and duck shaker, and mix them with onions, garlic, apples, bread crumbs, whole milk powder, starch, sugar, salt, seasonings and spices. To prepare pure large and small. At this time, to grind the production of pure large size, including duck lean meat, a conventional food grinder is used, and preferably a meat grinder is used.

이때, 오리 살코기를 1,500~2,200 중량부, 오리 목살을 1,800~2,100 중량부, 오리 간을 2,000~2,700 중량부, 오리 염통을 700~1,200 중량부로 혼합하는 것이 육질의 측면에서 가장 바람직하다.At this time, 1,500 to 2,200 parts by weight of duck meat, 1,800 to 2,100 parts by weight of duck neck, 2,000 to 2,700 parts by weight of duck liver, and 700 to 1,200 parts by weight of duck salt barrel are most preferable in terms of meat quality.

그리고, 양파, 마늘, 사과, 빵가루, 전지분유, 전분, 설탕, 소금, 조미료 및 향신료의 함량은 적량이며, 이때 오리고기의 맛을 살리고 육질을 유연하게 하기 위하여 적포도주와 맛술을 첨가한다. 향신료로는 월계수잎 분말 또는 로즈마리를 사용할 수 있다.And, the content of onions, garlic, apples, bread flour, whole milk powder, starch, sugar, salt, seasonings and spices is appropriate, at this time, red wine and sake is added to enhance the taste of the duck meat and soften the meat. The spice may be a bay leaf powder or rosemary.

한편, 수분의 함량을 줄이고 당도를 향상시키기 위해 양파, 마늘, 사과를 분쇄후 가마에서 30여분 동안 볶고 오븐에서 2시간여 동안 건조하여 사용할 수도 있다.On the other hand, in order to reduce the content of moisture and improve the sugar content, onions, garlic, apples may be crushed and roasted in a kiln for 30 minutes and dried in an oven for 2 hours.

또한 필요에 따라서 발색제로서 아질산나트륨(sodium nitrite)을 첨가할 수도 있다.If necessary, sodium nitrite may also be added as a coloring agent.

상기와 같은 성분을 고르게 배합하여 순대소를 제조한다.Pure ingredients are prepared by blending the above components evenly.

그리고 나서, 상기에서 준비된 오리껍질을 펼친 위에 상기 순대소를 넣고 김밥을 말듯이 고르게 단단히 말아 두루마리를 만들고, 내용물의 유출방지를 위해 실로 잘 묶는다.Then, put the sundae beef on the spread of the prepared duck shells, rolled evenly and rolled like a gimbap to make a roll, and tie it well with a thread to prevent the leakage of the contents.

그리고, 여기서 훈연액을 분사할 수도 있는데, 훈연액은 향을 부여함과 동시에 살균 효과도 있다.In addition, the fume solution may be sprayed here, and the fume solution gives a fragrance and also has a sterilizing effect.

훈연액을 분사하는 공정은 필요에 따라 수행될 수 있으며, 이를 생략하고 장수엽 등을 태워 훈향을 부여할 수도 있다.The process of spraying the smoke solution may be carried out as necessary, and may omit it and give a smoking flavor by burning long leaves.

그리고 나서, 가마에서 훈연하는 데 150~170℃에서 1~3시간 동안 구운다음, 120~140℃로 온도를 내려 다시 1~2시간 동안 굽는다.Then, in the kiln, smoke for 1 to 3 hours at 150-170 ℃, then lower the temperature to 120-140 ℃ and bake again for 1-2 hours.

마지막으로 서서히 온도를 내려가며 온도가 50~65℃에 이를때까지 8시간여 동안 뜸을 들여 오리고기를 주성분으로 하는 순대를 제조한다.Finally, the temperature is gradually lowered and steamed for 8 hours until the temperature reaches 50-65 ° C. to prepare sundae mainly containing duck meat.

일반적으로 훈연은 식육의 색깔을 향상시키고, 풍미를 증진시키며 산화방지, 살균, 세균발육저지제로 작용할 뿐만 아니라 육가공 제품을 보호하며 제품표면에 보호막을 제공한다.In general, smoking improves the color of meat, enhances flavor, acts as an antioxidant, antiseptic, and bacteriostatic agent, protects meat products and provides a protective film on the surface of the product.

한편, 본 발명에서 훈연이 이루어지는 가마로는 일반적인 가마를 사용할 수 있으나, 토기 또는 도자기를 굽는 가마에서 수행하는 것이 황토의 장점을 활용할 수 있어 바람직하다.On the other hand, in the present invention can be used as a kiln smoked in the general kiln, it is preferable to perform in the kiln baking earthenware or pottery can take advantage of the loess.

또한, 본 발명에 따른 순대의 제조방법은 오리 뿐만 아니라 외피를 활용할 수 있는 가금류, 예를 들어 닭이나 칠면조에서도 적용될 수 있는 것으로서 반드시 오리에 국한되는 것은 아니다.In addition, the manufacturing method of sundae according to the present invention is not necessarily limited to ducks as it can be applied to poultry, for example, chicken or turkey, which can utilize not only ducks but also skins.

이와 같이 제조된 본 발명의 제품은 별도의 처리없이 즉석에서 취식할 수 있는데 구미에 따라 별도의 소스를 만들어 곁들여 먹을 수도 있다.The product of the present invention prepared as described above can be eaten on the fly without any additional treatment.

이하, 본 발명을 실시예에 의거하여 상세히 설명하면 다음과 같으며, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to the following Examples, the present invention is not limited by the Examples.

[실시예 1]Example 1

오리껍질 30장을 준비하여 기름부분을 제거하고 세척하여 외피를 얻는다.Prepare 30 duck shells, remove the oil part and wash to obtain the skin.

오리 살코기 2,000g, 오리 목살 2,000g, 오리 간 2,500g, 오리 염통 1,000g, 양파 2,500g, 마늘 500g 및 사과 1,700g을 분쇄하고, 빵가루 480g, 전지분유 60g, 가라기난 50g, 설탕 10g, 소금 50g, 조미료 20g, 적포도주 200ml, 맛술 50ml, 월계수잎 분말 4g, 후추 6g 및 아질산나트륨 4g을 혼합하여 순대소를 제조한다.Grind 2,000 g of duck meat, 2,000 g of duck neck, 2,500 g of duck liver, 1,000 g of duck salt shaker, 2,500 g of onion, 500 g of garlic, and 1,700 g of apple, 480 g of breadcrumbs, 60 g of whole milk powder, 50 g of boiled egg, 10 g of sugar, 50 g of salt , Seasoning 20g, red wine 200ml, taste wine 50ml, bay leaf powder 4g, black pepper 6g and sodium nitrite 4g to prepare a pure large.

제조된 순대소를 상기 오리껍질을 균일하게 펼친 후 각각에 적량으로 넣고 고르게 단단히 만다.Evenly spread the prepared duck shell evenly put the duck shell in an appropriate amount to each evenly.

두루마리가 된 내용물이 흐르지 않도록 실로 잘 묶는다.Tie the thread tightly so that the rolled contents do not flow.

여기에 훈연액을 고르게 분사한다.Spray the fume solution evenly.

그 다음, 황토 가마에 넣고 160℃에서 2시간 구운 다음, 130℃로 내려 다시 1시간동안 굽는다.Then, put in the ocher kiln and baked for 2 hours at 160 ℃, then lowered to 130 ℃ and baked for 1 hour.

다시 서서히 온도를 내려가며 온도가 60℃가 될때까지 8시간 뜸을 들여 본 발명의 훈제된 오리고기 순대를 제조한다.The temperature is gradually lowered again and the steamed for 8 hours until the temperature is 60 ℃ to prepare the smoked duck sundae of the present invention.

[실시예 2]Example 2

상기 실시예 1에서와 동일한 방법으로 훈제된 오리고기 순대를 제조하되, 다만 훈연액을 분사하지 않고 황토 가마에서 훈연시 장수엽을 함께 태워가면서 훈연을 실시하였다.Smoked duck was prepared in the same manner as in Example 1, except that the smoking was carried out while burning the long leaves together in the ocher kiln without spraying the smoking solution.

[실시예 3]Example 3

상기 실시예 1에서와 동일한 방법으로 훈제된 오리고기 순대를 제조하되, 다만 가마에서 훈연시 160℃에서 3시간 구운 다음, 130℃로 내려 다시 1시간동안 구운 후, 다시 서서히 온도를 내려가며 온도가 60℃가 될때까지 8시간 뜸을 들여 본 발명의 훈제된 오리고기 순대를 제조한다.Prepared smoked duck sundae in the same manner as in Example 1, but when smoked in a kiln baked for 3 hours at 160 ℃, and then baked again for 130 hours to 130 ℃, the temperature is gradually lowered again Steamed for 8 hours to reach 60 ℃ to prepare the smoked duck sundae of the present invention.

[실험예 1]Experimental Example 1

상기 실시예에 따라 제조된 오리고기를 주성분으로 하는 순대에 대하여 임의로 선정된 관능평가인 50명을 대상으로 하여 냄새, 풍미 및 육질에 대하여 관능평가를 실시하여 그 결과를 다음 표 1에 나타내었다.Sensory evaluation was performed on odors, flavors, and meats of 50 randomly selected sensory evaluations for the sundae containing duck meat prepared according to the above example, and the results are shown in Table 1 below.

Figure kpo00001
Figure kpo00001

상기 표 1의 결과로부터 본 발명에 따라 훈연액을 분사하거나 또는 장수엽등을 태우면서 훈연하여 제조된 오리고기 순대는 훈향으로 인해 오리고기 특유의 냄새가 나지 않고, 풍미가 우수할 뿐만 아니라 육질도 우수함을 알 수 있다.Duck Sundae prepared by smoking the smoking solution according to the present invention from the results of Table 1 or by burning while smoking the long leaves, etc. due to the smell does not smell unique to duck meat, not only excellent flavor but also excellent meat quality It can be seen.

상기한 바와 같이 본 발명에 따른 훈제된 오리고기 순대는 그 제조방법이 간단하고 통상의 훈연방법을 사용하여 제조할 수 있으며, 훈향으로 인해 오리의 독특한 냄새를 없애므로써 냄새가 우수하고 오래동안 훈연하므로써 풍미 또한 우수할 뿐만 아니라 육질도 보다 향상되어 소비자의 기호도를 향상시킬 수 있으며, 오리를 이용한 냉동식품의 부위별 제조후 발생되는 부산물을 유용하게 활용하므로써 경제적이며, 즉석식품으로 소비자의 요구에 부응할 수 있는 효과가 있다.As described above, the smoked duck sundae according to the present invention can be prepared using a simple and conventional smoking method, by eliminating the unique smell of the duck due to the smell is excellent odor and smoked for a long time Not only the flavor is excellent, but also the meat quality is improved, and consumers 'taste is improved.It is economical by utilizing the by-products generated after manufacture of each part of frozen foods using ducks, and it is economical to meet consumers' needs as instant food. It can be effective.

Claims (3)

분쇄된 오리 살코기 1500~2200 중량부, 오리 목살 1800~2100중량부, 오리 간 2000~2700중량부, 오리 염통 700~1200중량부, 야채 4000~5000중량부, 양념 600~700중량부 및 향신료 200~300중량부로 이루어진 순대소와 오리껍질 외피로 이루어진 것을 훈제하여 제조된 훈제된 오리고기 순대.1,200-2200 parts by weight of ground duck meat, 1800-2100 parts by weight of duck meat, 2000-2700 parts by weight of duck liver, 700-1200 parts by weight of duck salt, 4000-5000 parts by weight of vegetables, 600-700 parts by weight of spices and 200 spices Smoked duck sundae prepared by smoked consisting of ~ 300 parts by weight of sundae cattle and duck skin. 세정된 오리껍질을 준비하는 단계; 오리 살코기 1500~2200중량부, 오리 목살 1800~2100중량부, 오리 간 2000~2700중량부, 오리 염통 700~1200중량부, 양파 2200~3000중량부, 마늘 200~700중량부, 사과 1500~2000중량부, 빵가루 400~550중량부, 전지분유 50~100중량부, 전분 50~100중량부, 설탕 1~20중량부, 소금 20~70중량부, 조미료 10~30중량부 및 향신료를 첨가 혼합하여 순대소를 제조하는 단계; 상기 오리껍질을 펼친 위에 상기 순대소를 얹고 두루마리 형상으로 말아 묶는 단계; 그리고 가마에서 훈연하는 단계를 포함하는 훈제된 오리고기 순대의 제조방법.Preparing a washed duck shell; Duck lean meat 1500 ~ 2200 parts, duck neck 1800 ~ 2100 parts, duck liver 2000 ~ 2700 parts, duck salt shaker 700 ~ 1200 parts, onion 2200 ~ 3000 parts, garlic 200 ~ 700 parts, apple 1500 ~ 2000 Add parts by weight, bread powder 400-550 parts, whole milk powder 50-100 parts, starch 50-100 parts, sugar 1-20 parts, salt 20-70 parts, seasoning 10-30 parts, and spices To prepare pure cattle; Placing the sundae cattle on the spreading of the duck shell and rolling it in a roll shape; And a method of producing smoked duck sundae comprising the step of smoking in a kiln. 제2항에 있어서, 상기 훈연은 150~170℃에서 1~3시간 동안 구운 다음, 120~140℃로 온도를 내려 다시 1~2시간 동안 굽고, 서서히 온도를 내려가며 온도가 50~65℃에 이를때까지 8시간여 동안 뜸들이는 과정을 통해 수행되는 것을 특징으로 하는 훈제된 오리고기 순대의 제조방법.The method of claim 2, wherein the smoke is baked for 1 to 3 hours at 150 ~ 170 ℃, then the temperature is lowered to 120 ~ 140 ℃ and baked again for 1 to 2 hours, the temperature is gradually lowered to 50 ~ 65 ℃ Method for producing smoked duck sundae characterized in that it is carried out through the process of steaming for about 8 hours until this.
KR1019970041420A 1997-08-27 1997-08-27 A smoke sausage made of duck and manufacturing method thereof KR100240820B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019970041420A KR100240820B1 (en) 1997-08-27 1997-08-27 A smoke sausage made of duck and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019970041420A KR100240820B1 (en) 1997-08-27 1997-08-27 A smoke sausage made of duck and manufacturing method thereof

Publications (2)

Publication Number Publication Date
KR19990018270A KR19990018270A (en) 1999-03-15
KR100240820B1 true KR100240820B1 (en) 2000-01-15

Family

ID=19518796

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970041420A KR100240820B1 (en) 1997-08-27 1997-08-27 A smoke sausage made of duck and manufacturing method thereof

Country Status (1)

Country Link
KR (1) KR100240820B1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101010215B1 (en) * 2008-08-14 2011-01-21 주식회사 에취알에스 Using a bamboo leaf fumigation type cooking method
CN104041837A (en) * 2014-06-20 2014-09-17 南京海鲸食品厂 Duck sausage and preparation method thereof
CN104509877A (en) * 2014-12-17 2015-04-15 河南省金牛足食品有限公司 Manufacturing method of duck roll with cowhide
CN104664438A (en) * 2015-02-02 2015-06-03 南京农业大学 Duck meat ham with roast duck flavor and preparation method thereof
KR20170005586A (en) 2015-07-06 2017-01-16 강이숙 method for roasting chicken or duck meat
KR101749922B1 (en) * 2015-04-13 2017-06-22 (주)상건 Smoke roasted duck meat manufacturing method
KR20190021590A (en) * 2017-08-23 2019-03-06 (주) 푸르샨식품 Sundae comprising fired pig intestines and producing method thereof

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100383837B1 (en) * 2000-07-21 2003-05-14 이숙미 Sundae and process for smoking
KR20030004897A (en) * 2001-07-07 2003-01-15 전순자 Method for manufacturing roll of meat with condiments
KR20040020291A (en) * 2002-08-30 2004-03-09 김문곤 Chinese dumpling filling including duck meat, chinese dumpling, and preparation thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101010215B1 (en) * 2008-08-14 2011-01-21 주식회사 에취알에스 Using a bamboo leaf fumigation type cooking method
CN104041837A (en) * 2014-06-20 2014-09-17 南京海鲸食品厂 Duck sausage and preparation method thereof
CN104509877A (en) * 2014-12-17 2015-04-15 河南省金牛足食品有限公司 Manufacturing method of duck roll with cowhide
CN104664438A (en) * 2015-02-02 2015-06-03 南京农业大学 Duck meat ham with roast duck flavor and preparation method thereof
CN104664438B (en) * 2015-02-02 2019-08-30 南京农业大学 A kind of roast duck flavor duck ham and preparation method thereof
KR101749922B1 (en) * 2015-04-13 2017-06-22 (주)상건 Smoke roasted duck meat manufacturing method
KR20170005586A (en) 2015-07-06 2017-01-16 강이숙 method for roasting chicken or duck meat
KR20190021590A (en) * 2017-08-23 2019-03-06 (주) 푸르샨식품 Sundae comprising fired pig intestines and producing method thereof
KR101997839B1 (en) 2017-08-23 2019-07-08 (주) 푸르샨식품 Sundae comprising fired pig intestines and producing method thereof

Also Published As

Publication number Publication date
KR19990018270A (en) 1999-03-15

Similar Documents

Publication Publication Date Title
KR100905979B1 (en) Boneless tteok-galbi and its manufacturing method
KR101082481B1 (en) Curing agent for processing meat
KR101692192B1 (en) Seasoned Chickenfeet Roast And Manufacture Method Thereof
KR20190048295A (en) Manufacturing method of nutritious dumpling
KR101637660B1 (en) The preparing method for making a hot dog made of sun-dae
CN101828721A (en) Method for manufacturing chicken-wrapped bread
KR100821624B1 (en) Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof
CN105410835A (en) Chafing dish rice noodle seasoning and chafing dish rice noodle making method
KR100240820B1 (en) A smoke sausage made of duck and manufacturing method thereof
KR100557026B1 (en) Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions
CN111264628A (en) Conveniently processed pork blood ball and preparation method thereof
KR101368134B1 (en) Catfish manufacturing method
KR100366160B1 (en) Cooking method of a hot tasty chicken roast having a bulgogi taste
KR100357445B1 (en) Cooking method of packaging instant chicken soup
KR0130150B1 (en) Preparation process for instant foods using chichen's feet or gizzaard
KR101418803B1 (en) Method for Processing Catfish and Method for Cooking using the Processed Catfish
KR101208096B1 (en) Processed food having surimi and meat and a preparation method thereof
KR100357446B1 (en) Cooking method of an instant roast spring chicken
KR100935212B1 (en) Preparing method of rice cake-ham roll
CN111096420A (en) Method for making dried chicken breast shreds
KR102650750B1 (en) Method for manufacturing grilled sundae and grilled sundae manufactured by the same
KR20200048991A (en) Process of manufacturing sauce having improved flavor and cooking bowl of rice with the sauce
KR100370499B1 (en) Cooking method of packaging spicy chicken
KR20190105475A (en) rice paper
CN106360441A (en) Processing method of grilled squid having Liupu tea fragrance

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20031021

Year of fee payment: 5

LAPS Lapse due to unpaid annual fee