KR100978730B1 - 홍삼 오리훈제 제조방법 - Google Patents
홍삼 오리훈제 제조방법 Download PDFInfo
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- KR100978730B1 KR100978730B1 KR1020080021004A KR20080021004A KR100978730B1 KR 100978730 B1 KR100978730 B1 KR 100978730B1 KR 1020080021004 A KR1020080021004 A KR 1020080021004A KR 20080021004 A KR20080021004 A KR 20080021004A KR 100978730 B1 KR100978730 B1 KR 100978730B1
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- duck
- red ginseng
- meat
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Images
Classifications
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
원부재료명 | 배합비율 |
오리원료육 | 70중량% |
염지액 | 30중량% |
계 | 100중량% |
원 료 | 배합비율 |
홍삼농축액 | 0.20중량% |
마늘농축액 | 2.00중량% |
양파농축액 | 2.00중량% |
정백당 | 3.00중량% |
간장 | 5.00중량% |
정제수 | 75.43중량% |
엘글루타민산나트륨 | 3.00중량% |
폴리솔베이트(80) | 1.00중량% |
디에프(100) | 1.00중량% |
스테비텐후레쉬 | 2.00중량% |
레드파우더-N | 0.07중량% |
홍삼향 | 0.07중량% |
핵산 | 0.02중량% |
사과농축액 | 3.00중량% |
솔비톨 | 5.00중량% |
계 | 100중량% |
시간 | 회전수/분 | 육의 연도상태 | 육의 염지상태 |
10분 | 15 | 질김 | 않됨 |
20분 | 15 | 질김 | 않됨 |
30분 | 15 | 질김 | 않됨 |
40분 | 15 | 질김 | 않됨 |
50분 | 15 | 질김 | 않됨 |
60분 | 15 | 질김 | 않됨 |
70분 | 15 | 연함 | 않됨 |
80분 | 15 | 퍽퍽함 | 약간염지됨 |
90분 | 15 | 퍽퍽함 | 약간염지됨 |
100분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
110분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
120분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
130분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
140분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
150분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
160분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
170분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
180분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
190분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
200분 | 15 | 퍽퍽함 | 중부까지 염지됨 |
시간 | 회전수/분 | 육의 연도상태 | 육의 염지상태 |
10분 | 14 | 질김 | 않됨 |
20분 | 14 | 질김 | 않됨 |
30분 | 14 | 질김 | 않됨 |
40분 | 14 | 질김 | 않됨 |
50분 | 14 | 질김 | 않됨 |
60분 | 14 | 질김 | 않됨 |
70분 | 14 | 질김 | 않됨 |
80분 | 14 | 약간질김 | 약간염지됨 |
90분 | 14 | 약간질김 | 약간염지됨 |
100분 | 14 | 연함 | 중부까지 염지됨 |
110분 | 14 | 연함 | 중부까지 염지됨 |
120분 | 14 | 연함 | 중부까지 염지됨 |
130분 | 14 | 연함 | 중부까지 염지됨 |
140분 | 14 | 연함 | 중부까지 염지됨 |
150분 | 14 | 퍽퍽함 | 중부까지 염지됨 |
160분 | 14 | 퍽퍽함 | 중부까지 염지됨 |
170분 | 14 | 퍽퍽함 | 중부까지 염지됨 |
180분 | 14 | 퍽퍽함 | 중부까지 염지됨 |
190분 | 14 | 퍽퍽함 | 중부까지 염지됨 |
200분 | 14 | 퍽퍽함 | 중부까지 염지됨 |
시간 | 회전수/분 | 육의 연도상태 | 육의 염지상태 |
10분 | 13 | 질김 | 않됨 |
20분 | 13 | 질김 | 않됨 |
30분 | 13 | 질김 | 않됨 |
40분 | 13 | 질김 | 않됨 |
50분 | 13 | 질김 | 않됨 |
60분 | 13 | 질김 | 않됨 |
70분 | 13 | 질김 | 않됨 |
80분 | 13 | 질김 | 않됨 |
90분 | 13 | 질김 | 않됨 |
100분 | 13 | 질김 | 않됨 |
110분 | 13 | 질김 | 않됨 |
120분 | 13 | 질김 | 않됨 |
130분 | 13 | 약간질김 | 약간염지됨 |
140분 | 13 | 약간질김 | 약간염지됨 |
150분 | 13 | 약간질김 | 중부까지 염지됨 |
160분 | 13 | 연함 | 중부까지 염지됨 |
170분 | 13 | 연함 | 중부까지 염지됨 |
180분 | 13 | 연함 | 중부까지 염지됨 |
190분 | 13 | 연함 | 중부까지 염지됨 |
200분 | 13 | 연함 | 중부까지 염지됨 |
구분 | 기존 훈제품 | 홍삼 훈제품 |
외관 | 진한 연갈색 | 진한 연갈색 |
냄새(비린내) | 오리관절부분에서 감지됨 | 발생되지 않음 |
맛(비린맛) | 씹는도중 입맛에서 감지됨 | 홍삼향이 감지됨 |
풍미 | 뒤끝맛에서 특유의 비린내가 감지됨 | 비린내가 없음 |
조직감 | 부드럽고 연함 | 부드럽고 연함 |
Claims (5)
- 삭제
- 삭제
- 삭제
- 오리원료육을 생체중이 2.4㎏이상 3.0㎏이하의 육으로 목과 꼬리를 잘라낸 것을 원료육의 범위로 하는 원료육의 준비단계(S10)와; 상기 오리원료육을 맛사지텀블러에서 100~140분 동안 1분에 14회의 속도 또는 160~200분 동안 1분에 13회의 속도로 회전시키면서 침지를 통한 물리적인 방법으로 홍삼농축액 및 첨가물을 교반한 염지액을 오리원료육에 침투시키는 숙성단계(S20)와; 참나무 톱밥이나 숯을 이용하여 200~230℃의 온도를 유지하는 가마에서 45~60분 동안 직화로 굽는 굽는단계(S30)를 포함하는 홍삼 오리훈제의 제조방법에 있어서,상기 염지액은 목과 꼬리를 잘라낸 2.4㎏이상 3.0㎏이하의 오리원료육을 70중량%의 범위로 하는 상기 오리원료육을 제외한 30중량%의 염지액으로 구성되고, 상기 염지액은 홍삼농축액 0.2중량%, 마늘농축액 2중량%, 양파농축액 2중량%, 정백당 3중량%, 간장 5중량%, 정제수 72.64중량%, 엘글루타민산나트륨 3중량%, 폴리솔베이트(80) 1중량%, 디에프(100) 1중량%, 스테비텐후레쉬 2중량%, 레드파우더-N 0.07중량%, 홍삼향 0.07중량%, 핵산 0.02중량%, 사과농축액 3중량%, 솔비톨 5중량%을 교반하여 구성되는 것을 특징으로 하는 홍삼 오리훈제의 제조방법.
- 삭제
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