KR101016760B1 - Smoking sauce for duck meat and manufacturing method smoked duck meat - Google Patents
Smoking sauce for duck meat and manufacturing method smoked duck meat Download PDFInfo
- Publication number
- KR101016760B1 KR101016760B1 KR1020090022301A KR20090022301A KR101016760B1 KR 101016760 B1 KR101016760 B1 KR 101016760B1 KR 1020090022301 A KR1020090022301 A KR 1020090022301A KR 20090022301 A KR20090022301 A KR 20090022301A KR 101016760 B1 KR101016760 B1 KR 101016760B1
- Authority
- KR
- South Korea
- Prior art keywords
- turmeric
- duck
- smoked
- sauce
- seasoning
- Prior art date
Links
- 235000006439 Lemna minor Nutrition 0.000 title claims abstract description 28
- 235000013364 duck meat Nutrition 0.000 title claims abstract description 28
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 241000209501 Spirodela Species 0.000 title 2
- 230000000391 smoking effect Effects 0.000 title 1
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 64
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 64
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 64
- 235000013976 turmeric Nutrition 0.000 claims abstract description 64
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 39
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 34
- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 26
- 230000032683 aging Effects 0.000 claims abstract description 15
- 241000234282 Allium Species 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 238000005470 impregnation Methods 0.000 claims description 11
- 239000002516 radical scavenger Substances 0.000 claims description 10
- 229910052732 germanium Inorganic materials 0.000 claims description 7
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000004043 dyeing Methods 0.000 claims description 5
- 241000272522 Anas Species 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000019658 bitter taste Nutrition 0.000 abstract description 7
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 230000005070 ripening Effects 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 241000722363 Piper Species 0.000 description 6
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 6
- 235000015090 marinades Nutrition 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 235000012754 curcumin Nutrition 0.000 description 5
- 229940109262 curcumin Drugs 0.000 description 5
- 239000004148 curcumin Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 235000021168 barbecue Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- QRMPRVXWPCLVNI-YYFQZIEXSA-N Curcumol Chemical compound C1C(=C)[C@@H]2CC[C@H](C)[C@@]22C[C@@H](C(C)C)[C@]1(O)O2 QRMPRVXWPCLVNI-YYFQZIEXSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000272517 Anseriformes Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- QRMPRVXWPCLVNI-UHFFFAOYSA-N Curcumenol Natural products C1C(=C)C2CCC(C)C22CC(C(C)C)C1(O)O2 QRMPRVXWPCLVNI-UHFFFAOYSA-N 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000003445 Mouth Neoplasms Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 241000267040 Sasa borealis Species 0.000 description 1
- 208000000453 Skin Neoplasms Diseases 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 238000000498 ball milling Methods 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000009702 cancer cell proliferation Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 238000002144 chemical decomposition reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229930007050 cineol Natural products 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000002439 hemostatic effect Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000010150 least significant difference test Methods 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 208000012987 lip and oral cavity carcinoma Diseases 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 201000000849 skin cancer Diseases 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000020994 smoked meat Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2112—Curcumin, turmeric
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 오리고기 훈제용 소스 및 이를 이용한 훈제 오리고기의 제조방법에 관한 것으로서, 더욱 상세하게는 인체에 유용한 울금을 숙성시켜 울금의 쓴맛을 제거하여 기호도를 증대시킨 오리고기 훈제용 소스 및 이를 이용한 훈제 오리고기의 제조방법에 관한 것이다. The present invention relates to a smoked duck sauce and a method for producing smoked duck meat using the same, and more particularly, to remove the bitter taste of turmeric by aging the turmeric useful to the human body and to increase the degree of preference smoked using the same It relates to a method for producing smoked duck meat.
본 발명의 오리고기 훈제용 소스는 양파, 후추, 마늘, 생강, 소금, 천연색소, 구연산나트륨, 소르빈산칼륨을 포함하는 양념재료에 울금숙성액을 혼합하여 조성된다. Duck smoked sauce of the present invention is prepared by mixing turmeric matured with seasoning material containing onion, pepper, garlic, ginger, salt, natural pigment, sodium citrate, potassium sorbate.
본 발명에 의하면 맛이 맵고 쓴 울금을 일정 조건에서 숙성시켜 울금의 유효성분을 그대로 함유하면서도 기호도를 저하시키지 않는 오리고기 훈제용 소스 및 이를 이용한 훈제 오리고기의 제조방법을 제공할 수 있다. According to the present invention, it is possible to provide a sauce for producing a smoked duck meat and a smoked duck meat using the same without sacrificing the taste while still containing the active ingredient of turmeric by ripening the hot and bitter turmeric under certain conditions.
오리, 훈제, 울금, 소스, 양념, 숙성 Duck, Smoked, Turmeric, Sauce, Seasoning
Description
본 발명은 오리고기 훈제용 소스 및 이를 이용한 훈제 오리고기의 제조방법에 관한 것으로서, 더욱 상세하게는 인체에 유용한 울금을 숙성시켜 울금의 쓴맛을 제거하여 기호도를 증대시킨 오리고기 훈제용 소스 및 이를 이용한 훈제 오리고기의 제조방법에 관한 것이다. The present invention relates to a smoked duck sauce and a method for producing smoked duck meat using the same, and more particularly, to remove the bitter taste of turmeric by aging the turmeric useful to the human body and to increase the degree of preference smoked using the same It relates to a method for producing smoked duck meat.
예로부터 오리는 고급요리의 재료로 본초강목, 동의보감 등의 문헌에 따르면 해독작용이 있고 고혈압, 동맥경화, 당뇨 등 성인병에 효과적이며, 고단백, 고열량 식품으로의 산후조리 및 환자 회복에 도움을 주는 것으로 알려져 있다. Ducks have been used as an ingredient for high-quality foods. According to the literatures of herbal wood, Dong Bogam, etc., it has detoxification effect and is effective for adult diseases such as hypertension, arteriosclerosis, diabetes, etc. Known.
오리고기 기름은 인체에 꼭 필요한 필수지방산인 리놀산, 아라키돈산, 리놀렌산 등을 다량 함유하고 있어, 피 속의 콜레스테롤을 억제하여 체내 산소 공급을 수월하게 한다. 오리고기는 또한 필수아미노산과 무기질, 비타민 C, E, B1, B2, 칼슘, 인, 철, 칼륨 등 양질의 광물질 함량이 높아 최상의 영양공급원이다.Duck oil contains large amounts of linoleic acid, arachidonic acid, and linolenic acid, which are essential fatty acids, which are essential for the human body. Duck meat is also the best source of nutrition because it contains high quality minerals, including essential amino acids, minerals, vitamins C, E, B1, B2, calcium, phosphorus, iron, and potassium.
그러나 오리의 특유한 냄새와 과다한 지방함유로 타 육류에 비해 기호도가 떨어지는 문제점이 있다. 따라서 나쁜 냄새를 제거하고 육질을 부드럽게 하기 위해 많은 사람들의 식감을 만족시킬 수 있도록 다양한 방법으로 양념을 하여 조리하는 것이 일반적이다. However, due to the peculiar smell of the duck and excessive fat content, there is a problem that the degree of preference is lower than that of other meats. Therefore, it is common to season and cook in various ways to satisfy the texture of many people to remove bad smell and smooth meat.
이에 오리고기 특유의 냄새를 제거하거 육류를 부드럽게하기 위해 조리시 각종 양념장이 혼합된 소스가 사용되고 있다. 통상적인 소스에 사용되는 양념재료들은 간장, 소금, 물엿, 설탕, 마늘, 양파, 생강, 참기름, 후추, 고추장 등 전통양념을 적정한 량의 식용수에 섞어서 사용함이 보통이다. In order to remove the peculiar smell of duck or tender meat, sauces mixed with various seasonings are used. Seasoning materials used in common sauces are commonly used by mixing traditional seasonings such as soy sauce, salt, syrup, sugar, garlic, onion, ginger, sesame oil, pepper, and red pepper paste in an appropriate amount of drinking water.
그러나 종래의 오리고기 조리에 이용되는 상기의 소스는 전통적인 양념재료들만을 이용하므로 육류의 조리에 도움을 줄뿐 섭취시 인체에 유용한 기능성을 주기에는 부족한 면이 있었다. However, since the source used in the conventional duck meat cooking using only traditional seasoning materials, there was a side that was insufficient to give a useful function to the human body when ingesting only help in cooking meat.
또한, 종래의 조리법은 소스를 단순히 오리 생육에 버무리거나 염지한 후 오랜 시간동안 숙성시켜 양념액이 육질내부로 배이게 하는 방법을 사용하게 되므로 처리 또는 가공시간이 매우 길다. 또한, 상기와 같은 염지과정을 거치더라도 실질적으로 양념액이 육질 내부 모든 부위에 골고루 침투되지 않아 균일한 맛을 낼 수 없다는 문제점이 있다. In addition, the conventional recipe is a process or processing time is very long because the sauce is simply mixed with or soaked in duck growth and aged for a long time to spice the seasoning solution into the meat. In addition, even after the dyeing process as described above, there is a problem that the seasoning solution is not evenly penetrated evenly to all parts of the meat quality to give a uniform taste.
본 발명은 상기의 문제점을 개선하고자 창출된 것으로서, 인체에 유용한 울금을 함유하도록 하되, 맛이 맵고 쓴 울금을 일정 조건에서 숙성시켜 기호도를 저하시키지 않는 오리고기 훈제용 소스 및 이를 이용한 훈제 오리고기의 제조방법을 제공하는 데 그 목적이 있다. The present invention has been created to improve the above problems, but to contain a turmeric useful to the human body, the flavor of the duck smoked sauce and smoked duck meat using the same that does not reduce the taste by aging spicy and bitter turmeric at a certain condition The purpose is to provide a manufacturing method.
본 발명의 다른 목적은 양념액이 빠른 시간 내에 육질내부로 골고루 침투되도록 하여 가공시간이 짧고 균일한 맛을 낼 수 있는 훈제 오리고기의 제조방법을 제공하는 데 있다. It is another object of the present invention to provide a method for preparing a smoked duck meat, which allows the seasoning solution to be evenly penetrated into the meat within a short time and can have a short and uniform taste.
상기의 목적을 달성하기 위한 본 발명의 오리고기 훈제용 소스는 양파, 후추, 마늘, 생강, 소금, 천연색소, 구연산나트륨, 소르빈산칼륨을 포함하는 양념재료에 울금숙성액을 혼합하여 조성된 것을 특징으로 한다. Duck meat smoked sauce of the present invention for achieving the above object is characterized in that it is composed by mixing the turmeric maturation liquid with seasoning material containing onion, pepper, garlic, ginger, salt, natural color, sodium citrate, potassium sorbate It is done.
상기 울금 숙성액은 향미를 개선시키기 위해 갈아서 분쇄한 생 울금을 0 내지 4℃의 저온에서 2 내지 3일간 숙성시킨 것을 특징으로 한다.The turmeric aging solution is characterized in that the raw turmeric pulverized in order to improve the flavor was aged for 2 to 3 days at a low temperature of 0 to 4 ℃.
그리고 상기의 목적을 달성하기 위한 본 발명의 훈제 오리고기의 제조방법은 세척된 생 울금을 분쇄기에서 갈아 분쇄하는 분쇄단계와; 상기 분쇄된 울금을 숙성시켜 울금숙성액을 얻는 숙성단계와; 양파, 후추, 마늘, 생강, 소금, 천연색소, 구연산나트륨, 소르빈산칼륨을 포함하는 양념재료에 상기 울금숙성액을 혼합하여 양념장을 준비하는 양념장준비단계와; 상기 분쇄단계에서 얻어진 울금즙을 오리 생육 에 바른 후 진공텀블러에 투입하여 텀블링처리하는 함침단계와; 상기 함침단계에서 텀블링 처리된 오리 생육을 상기 양념장에 재우는 염지단계;를 포함하는 것을 특징으로 한다. And the method of producing a smoked duck meat of the present invention for achieving the above object is a grinding step of grinding the ground raw turmeric grinding in a grinder; A aging step of aging the pulverized turmeric to obtain a turmeric mature solution; A seasoning preparation step of preparing a seasoning sauce by mixing the turmeric mature solution with a seasoning material containing onion, pepper, garlic, ginger, salt, natural pigment, sodium citrate and potassium sorbate; An impregnation step of applying the turmeric juice obtained in the crushing step to the growth of ducks and then tumbling the same into a vacuum tumbler; And a dyeing step of soaking the duck growth, which has been tumbling in the impregnation step, into the marinade.
상기 함침단계에서 상기 오리생육은 바닥에 게르마늄 볼이 깔린 옹기에 투입한 다음 조릿대추출물을 가하여 침지시킨 것을 특징으로 한다. The duck growth in the impregnation step is characterized in that the germanium ball on the bottom of the pottery immersed by adding a stalk extract.
상술한 바와 같이 본 발명에 의하면 맛이 맵고 쓴 울금을 일정 조건에서 숙성시켜 울금의 유효성분을 그대로 함유하면서도 기호도를 저하시키지 않는 오리고기 훈제용 소스 및 이를 이용한 훈제 오리고기의 제조방법을 제공할 수 있다. As described above, according to the present invention, the hot and bitter turmeric may be aged under certain conditions to provide an active ingredient of turmeric without affecting palatability, and to provide a sauce for smoked duck meat and a method for preparing smoked duck meat using the same. have.
또한, 본 발명에 의하면 오리 생육을 양념장에 염지하기 전에 울금액과 함께 텀블링처리하여 울금 및 양념장이 빠른 시간 내에 육질 내부로 골고루 침투되도록 하여 가공시간이 짧고 균일한 맛을 낼 수 있다. In addition, according to the present invention, the tumbling treatment together with the turbidity before the duck growth is soaked in the marinade so that the turmeric and marinade evenly penetrates into the meat within a short time, so that the processing time can be short and uniform taste.
또한, 조릿대추출물에 오리 생육을 침지시키는 경우 조릿대의 항균력에 의해 오리생육의 유통과정이나 해동과정에서 발생할 수 있는 유해 미생물의 증식을 억제할 수 있어 안전한 오리고기를 제공할 수 있다. In addition, when immersing the growth of duck in the scavenger extract can inhibit the proliferation of harmful microorganisms that may occur during the distribution process or thawing process of the duck growth by the antibacterial activity of the scavenger can provide a safe duck meat.
이하, 본 발명의 바람직한 실시 예에 따른 오리고기 훈제용 소스를 이용한 훈제 오리고기의 제조방법에 대해서 상세하게 설명한다. Hereinafter, a method for preparing smoked duck meat using a duck smoked sauce according to a preferred embodiment of the present invention will be described in detail.
본 발명의 일 실시 예에 따른 훈제 오리고기의 제조방법은 분쇄단계와, 숙성단계와, 양념장 준비단계와, 함침단계와, 염지단계를 포함하여 이루어지는 데 이를 단계별로 상세하게 설명한다.Method for producing smoked duck meat according to an embodiment of the present invention comprises a grinding step, aging step, seasoning preparation stage, impregnation step, dyeing step will be described in detail step by step.
1. 분쇄단계1. Crushing step
먼저, 갈아서 분쇄할 울금을 채취하여 준비한다. First, prepare turmeric to grind and grind.
울금(鬱金)은 생강과(Zingiberaceae)의 여러해살이 풀로서, 한의학에서 강황의 뿌리줄기(근경)는 성질이 온(溫)하여 기혈약(氣血藥)으로 쓰여지며, 중국 약초학의 고전인 이시진의 본초강목에서는 나쁜피를 제거하고 혈압, 요혈, 금창을 치료한다고 기록되어 있다.Turmeric is a perennial herb of the Zingiberaceae family, and the root stem of rhizome (root) in Chinese medicine is used as a hemostatic drug due to its mild nature. The herbaceous tree is said to remove bad blood and to treat blood pressure, bleeding, cracks.
울금은 쿠르쿠민(curcumin)을 비롯하여, 약 100종류 정도 확인되어 있는 정유성분(Tumerone,Cineol, α-curcumen, curcumol등 방향이 있는 휘발성의 정유성분), 풍부한 미네랄이 들어있다. 쿠르쿠민은 1,7-비스(4-히드록시-3 메톡시페닐)-1,6-헵타디엔-3,5-디온의 화학성분으로, 물에 불용성이고, 오렌지황색의 결정성분말을 가진다. 이러한 쿠르쿠민(curcumin)의 항산화 활성, 항염증 활성과 같은 생리활성이 밝혀지고 있다(FoodChem, Toxicol 2002 Aug:40(8):1091-7, Surh YJ.). 항암활성에서는 암세포 증식을 억제(The J. Laborstory&Clinical medicine 1997:576-583, Hanif, R. et al.)와 쥐에서의 피부, 대장, 구강암에서의 예방효과도 나타났다(Carcinogenesis,2000, 21(2):331-335, Chayng,S.E. et al). 또한 자유라디칼 소거능과 간장보호 효과도 밝혀지고 있다(Planta Med 2001Dec:67(9):876-7, Song EK et al.). 이외에도 근래에는 알츠하이머병의 예방효과, 콜레스테롤 저해활성(Indian J Physiol Pharmacol 1992 Oct;36(4):275-3, Soni KB, KuttanR.)도 밝혀지고 있다.Curcumin contains about 100 kinds of essential oils (curcumin), volatile essential oils such as umerone, cineol, α-curcumen and curcumol, and abundant minerals. Curcumin is a chemical component of 1,7-bis (4-hydroxy-3 methoxyphenyl) -1,6-heptadiene-3,5-dione, insoluble in water, and has an orange-yellow crystalline powder. Physiological activities such as antioxidant and anti-inflammatory activity of curcumin have been found (FoodChem, Toxicol 2002 Aug: 40 (8): 1091-7, Surh YJ.). Anti-cancer activity inhibited cancer cell proliferation (The J. Laborstory & Clinical medicine 1997: 576-583, Hanif, R. et al.) And preventive effects on skin, colon and oral cancer in rats (Carcinogenesis, 2000, 21 (2). ): 331-335, Chayng, SE et al). In addition, free radical scavenging and hepatoprotective effects have been shown (Planta Med 2001 Dec: 67 (9): 876-7, Song EK et al.). In addition, the prophylactic and cholesterol inhibitory activity of Alzheimer's disease (Indian J Physiol Pharmacol 1992 Oct; 36 (4): 275-3, Soni KB, Kuttan R.) has also been recently discovered.
상기의 성분과 효능을 가지는 울금은 근경을 이용한다. 근경은 깨끗한 물로 2 회 내지 3회 정도 세척하여 겉에 묻은 이물질과 흙 등을 제거한다. 이 경우 수중으로 일정한 압력으로 공기가 분사되어 미세한 기포들이 발생하는 세척기 내부에 울금을 투입하여 세척할 수 있다. Turmeric having the above ingredients and efficacy uses the rhizome. Root roots are washed 2-3 times with clean water to remove foreign matters and dirt. In this case, the air is injected into the water at a constant pressure, and the turmeric may be poured into the washing machine in which fine bubbles are generated.
그리고 상기와 같이 1차적으로 세척된 울금은 살균세척을 위해 오존수로 다시 2차 세척을 더 실시할 수 있다. 오존수는 산소를 전기방전, 플라즈마, 화학분해, 자외선을 이용한 산소분해 등의 방법으로 생성된 오존(O3)이 용해된 물을 의미한다. 본 발명에서는 물속에 용존된 오존의 농도가 1ppm인 오존수를 이용한다. 오존수는 강력한 산화력으로 암모니아(NH3), 유화수소(H2S),메탄(CH4) 등을 비롯한 각종 악취물질을 산화 분해하고 강력한 살균력으로 세균과 바이러스 등을 살균하는 능력은 널리 알려진 사실이다. 오존수는 일반세균 및 박테리아는 물론 곰팡이, 바이러스, 대장균 등에 대한 살균력이 우수한 것으로 알려져 있다. And the turmeric washed first as described above may further perform a second wash with ozone water for sterilization washing. Ozone water refers to water in which ozone (O 3 ) is dissolved in oxygen generated by electric discharge, plasma, chemical decomposition, and oxygen decomposition using ultraviolet rays. In the present invention, ozone water having a concentration of 1 ppm of ozone dissolved in water is used. Ozone water is widely known for its ability to oxidatively decompose various odorous substances including ammonia (NH 3 ), hydrogen sulfide (H 2 S), methane (CH 4 ), etc., and to sterilize bacteria and viruses with strong sterilization. . Ozone water is known to have excellent bactericidal power against fungi, bacteria, as well as bacteria and bacteria.
상기와 같이 오존수로 세척시 울금의 표면에 발생한 상처 등에 존재하는 미생물이나 각종 세균 및 인체에 해로운 농약을 제거할 수 있으며, 장기간 신선도를 유지할 수 있어 울금의 분쇄시까지 좀 더 신선한 생고구마의 상태를 유지시킬 수 있다.As described above, microorganisms, various bacteria and pesticides harmful to the human body can be removed when washing with ozone water, etc., and the freshness can be maintained for a long time. It can be maintained.
준비된 울금은 믹서기에 투입하여 갈아서 곱게 분쇄하여 울금즙을 얻는다. 믹서기 외에도 통상적인 분쇄기를 이용할 수 있다. 또한, 절구나 강판을 이용하여 분쇄할 수 있음은 물론이다. The prepared turmeric is added to a blender, ground and ground finely to obtain turmeric juice. In addition to the mixer, a conventional grinder can be used. In addition, it can be crushed using a mortar or steel sheet, of course.
2. 숙성단계2. Ripening step
숙성단계는 본 발명의 가장 큰 특징으로서, 상기에서 준비된 울금즙을 일정기간 동안 숙성시킨다. 울금은 본래 그 맛이 차갑고 쓰므로 생울금을 그대로 이용시 소스의 전체 맛을 크게 저하시킨다. 이에 본 발명은 울금의 유용한 성분은 그대로 이용하되 쓴맛은 제거하여 소스의 향미를 개선시키기 위해 생울금을 숙성시켜 이용한다. The aging step is the biggest feature of the present invention, and the turmeric juice prepared above is aged for a certain period of time. Since turmeric is cold and bitter in nature, when you use raw turmeric, it greatly reduces the overall taste of the sauce. Therefore, the present invention uses the useful components of turmeric as it is, but by using the aged raw turmeric to remove the bitter taste to improve the flavor of the sauce.
울금즙은 숙성용기에 넣은 후 0 내지 4℃의 저온에서 2 내지 3일간 숙성시킨다. 숙성시 온도가 4℃를 초과하면 급숙성되어 울금의 쓴맛이 제거되지 않고, 온도를 0℃ 미만으로 유지하면 숙성기간이 길어지는 문제점이 있다. 따라서 0 내지 4℃에서 2 내지 3일 동안 숙성시키는 것이 바람직하다. Turmeric juice is aged in a aging vessel for 2 to 3 days at a low temperature of 0 to 4 ℃. When the temperature is more than 4 ℃ aging is rapidly matured, the bitter taste of turmeric is not removed, if the temperature is maintained below 0 ℃ there is a problem that the aging period is long. Therefore, it is preferable to mature at 0-4 ° C. for 2-3 days.
3. 양념장준비단계3. Seasoning stage
상기 울금숙성액에 여러가지 양념재료들을 혼합하여 양념장을 준비한다. 양념재료로는 통상적인 훈제용 소스의 양념재료들이 이용될 수 있다. 양념재료들로 양파, 후추, 마늘, 생강, 소금, 천연색소, 구연산나트륨, 소르빈산칼륨을 포함한다. Prepare a seasoning sauce by mixing a variety of seasoning ingredients in the turmeric mature solution. As seasoning materials, seasoning materials of conventional smoked sauce may be used. Seasoning ingredients include onions, peppers, garlic, ginger, salt, natural pigments, sodium citrate and potassium sorbate.
양념장의 일 예로, 울금숙성액 100중량부에 대하여 양파 5 내지 9중량부와, 후추 0.3 내지 0.5 중량부와, 마늘 2.5 내지 3.5 중량부와, 생강 0.35 내지 0.45 중량부와, 소금 0.8 내지 1.0 중량부와, 천연색소 0.4 내지 0.6 중량부와, 구연산나트륨 0.1 내지 0.3중량부와, 소르빈산칼륨 0.1 내지 0.3중량부를 혼합한다. As an example of the sauce, 5 to 9 parts by weight of onion, 0.3 to 0.5 parts by weight of pepper, 2.5 to 3.5 parts by weight of garlic, 0.35 to 0.45 parts by weight of ginger, and 0.8 to 1.0 weight of salt, based on 100 parts by weight of turmeric matured liquid And 0.4 to 0.6 parts by weight of natural pigment, 0.1 to 0.3 parts by weight of sodium citrate, and 0.1 to 0.3 parts by weight of potassium sorbate.
이외에도 양념장은 울금숙성액 100중량부에 대하여 통상적인 오리고기용 시 즈닝 50 내지 150중량부를 혼합하여 준비될 수 있다. 시즈닝으로 명품오리 바비큐 시즈닝1, 2(두잇식품), 훈제 오리용 시즈닝M(두잇식품) 등을 이용할 수 있다. 또한, 여기에 상기에서 언급한 양파, 후추, 마늘, 생강, 소금, 천연색소, 구연산나트륨, 소르빈산칼륨의 양념재료가 추가로 더 혼합될 수 있다. In addition, seasoning sauce may be prepared by mixing 50 to 150 parts by weight of conventional seasoning for ducks with respect to 100 parts by weight of turmeric matured liquid. Seasoned duck barbecue seasoning 1, 2 (duit food), smoked duck seasoning M (duit food), etc. can be used. In addition, the above-mentioned seasoning materials of onion, pepper, garlic, ginger, salt, natural pigment, sodium citrate and potassium sorbate may be further mixed.
4. 함침단계4. Impregnation step
본 함침단계에서는 울금의 유효성분들이 골고루 오리 생육에 배어들 수 잇도록 텀블링처리한다. In this impregnation step, tumbling treatment is performed so that the active ingredients of turmeric can be evenly distributed in duck growth.
오리 생육 100중량부를 기준으로 상기 분쇄단계에서 얻어진 울금즙 10중량부를 혼합하여 진공텀블러에 투입한 후 2시간 내지 3시간 정도 텀블링시켜준다. 이러한 텀블링처리에 의해 오리 생육의 육질내에 울금즙이 골고루 함침되어 울금성분이 배어든다. 또한, 육질의 마사지 효과에 의해 도축시 수축된 육질을 전체적으로 부드럽게 하여 육질자체의 식미감을 향상시킬 수 있다. 10 parts by weight of turmeric juice obtained in the crushing step is mixed based on 100 parts by weight of duck, and then tumbled for 2 hours to 3 hours. By this tumbling treatment, the turmeric juice is evenly impregnated in the flesh of the duck growth, and the turmeric component is soaked. In addition, it is possible to improve the taste of the meat itself by softening the whole meat shrunk during slaughter by the meat massage effect.
5. 염지단계 5. Dyeing stage
상기 함침단계에서 텀블링 처리된 오리 생육을 상기 양념장준비단계에서 준비된 양념장에 염지시켜 하룻동안 숙성시킨다. Duck growth tumbling treated in the impregnation step is immersed in the seasoning prepared in the marinade preparation step and aged for one day.
양념장에 염지된 오리 생육은 75도의 온도에서 통상적인 훈제방법으로 가열하여 훈제한다. 상기의 훈제과정을 거치면서 오리육의 냄새가 제거되고 훈제 육류 특유의 색상이 생긴다. Duck growth soaked in marinade is smoked by heating in the usual smoke method at a temperature of 75 degrees. Through the above smoked process, the smell of duck meat is removed and the color of smoked meat is produced.
상기 훈제 가공 이외에도 직화용 조리기에서 직화 조리하여 바비큐 오리고기를 제조할 수 있음은 물론이다. In addition to the smoked process, the barbecue duck can be manufactured by direct cooking in a direct cooker.
한편, 본 발명의 다른 실시 예로 상기 함침단계에서 사용하는 오리생육은 조릿대추출물을 침지시킨 후 울금즙을 발라 텀블링시킬 수 있다. On the other hand, in another embodiment of the present invention, duck growth used in the impregnation step may be tumbling by applying turmeric juice after immersing the stalk extract.
조릿대(Sasa borealis)는 우리나라에 넓은 면적에 거쳐 분포하며, 생명력이 강하고 약리적 효능이 뛰어나다. 조릿대는 벼과의 가장 작은 대나무로 우리나라에 약 6종이 자생하는데 예로부터 민간요법, 한방, 동의치료, 약리적 연구 등에서 조릿대의 항암작용, 항궤양작용, 소염작용, 진정작용, 진통작용, 동맥경화 예방작용, 혈압강하작용, 강장작용, 항균작용, 갈증해소, 암세포 억제효과 등에 대해 알려져 있으며, 당뇨병, 만성간염, 당뇨병, 폐염, 중풍 등에도 효과가 있다고 알려져 있다. Sasa borealis is distributed over a large area in Korea, and has strong vitality and pharmacological effects. Jaridae is the smallest bamboo in the family of rice and grows in about 6 species in Korea. Since anti-cancer, anti-ulcer, anti-inflammatory, sedative, analgesic, and arteriosclerosis prevention in folk medicine, oriental medicine, motion therapy, pharmacological research, etc. It is known about blood pressure lowering effect, tonic effect, antibacterial effect, thirst quenching effect, cancer cell suppression effect, and is also known to be effective in diabetes, chronic hepatitis, diabetes, pneumonia, stroke.
상기의 효능을 가지는 조릿대는 물을 가하여 열수추출한 추출물이나 알콜등의 유기용매를 가하여 상온추출시킨 추출물 등 통상적인 추출방법에 의해 추출된 추출물의 형태로 이용된다. 또한, 조릿대에 당을 가하여 발효시켜 얻어진 조릿대 발효액을 추출물로 이용할 수 있다. 조릿대를 발효시키는 경우 조릿대의 유효성분을 효과적으로 추출하면서도 조릿대 특유의 씁쓸한 맛을 제거할 수 있을 뿐만 아니라 발효과정에 관여하는 발효 미생물에 의해 유용성분을 증대시킬 수 있다. The stalk having the above-mentioned efficacy is used in the form of an extract extracted by a conventional extraction method such as an extract extracted by hot water by adding water or an extract extracted by room temperature by adding an organic solvent such as alcohol. In addition, the fermentation broth obtained by adding a sugar to fermentation can be used as an extract. When fermenting stalks can effectively remove the bitterness unique to the stalks while effectively extracting the active ingredients of the stalks, and can increase the useful components by the fermentation microorganisms involved in the fermentation process.
조릿대를 이용하여 발효액을 얻기 위해 채취된 조릿대를 흐르는 물에 깨끗이 세척하여 흙과 이물질을 제거한 다음 잘게 자른다. 다음으로 물기를 제거한 후 조릿대 100중량부를 기준으로 흙설탕 20 내지 30 중량부를 잘 혼합한다. 이 경우 흙설탕이 20중량부 미만이면 숙성기간이 너무 길고 부패의 가능성이 있어 바람직하지 않으며, 30중량부를 초과하면 숙성 후 발효액이 달아 바람직하지 않다. 상기와 같 이 혼합된 조릿대와 흙설탕은 바닥에 게름마늄 볼이 깔린 옹기에 담아 20 내지 25℃에서 6 내지 10개월 동안 숙성시킨다. 게르마늄 볼은 조릿대 100중량부를 기준으로 10 내지 30중량부를 옹기의 바닥에 깔아 이용한다. To get the fermentation broth using a sack, wash the collected stalks under running water to remove soil and foreign matter, and then chop them. Next, after the water is removed, mix well 20 to 30 parts by weight of earth sugar based on 100 parts by weight of the wok. In this case, if the sugar sugar is less than 20 parts by weight, the ripening period is too long and there is a possibility of corruption, and if it exceeds 30 parts by weight, the fermentation broth is not preferred after fermentation. The mixed stalk and the clay sugar as described above are put in a pot with lagerium balls on the bottom and aged at 20 to 25 ° C. for 6 to 10 months. Germanium balls are used by laying 10 to 30 parts by weight on the bottom of the pot.
게르마늄볼은 게르마늄 원석을 볼밀(ball milling)하여 분쇄한 다음 10~30 mm 직경을 갖는 볼로 성형한 후 800 ~1000℃에서 소성하여 제조한다. 이러한 게르마늄볼은 다공성 광물로서, 탈취, 흡착작용이 우수하여 오리특유의 냄새를 효과적으로 제거할 수 있다. 발효 후 거름망을 이용하여 고형분과 이물질을 걸러내어 최종적으로 발효액을 얻는다. Germanium balls are manufactured by ball milling germanium ore, pulverizing the ball, and then molding the ball into a ball having a diameter of 10 to 30 mm and firing at 800 to 1000 ° C. Such germanium ball is a porous mineral, and excellent in deodorization and adsorption, can effectively remove the smell of ducks. After fermentation, the strainer is used to filter out solids and foreign substances to finally obtain fermentation broth.
상기와 같이 조릿대추출물에 오리 생육을 침지시키는 경우 조릿대의 항균력에 의해 오리생육의 유통과정이나 해동과정에서 발생할 수 있는 유해 미생물의 증식을 억제할 수 있어 더욱 안전한 오리고기를 제공할 수 있다. When the duck growth is immersed in the scavenger extract as described above it can suppress the growth of harmful microorganisms that may occur during the distribution process or thawing process of the duck growth by the antimicrobial activity of the scavenger can provide a more safe duck meat.
이하, 본 발명을 실시 예 및 비교 예를 통하여 더욱 상세하게 설명한다. 다만, 본 발명에 따른 실시 예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 후술하는 실시 예에 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.
(실시예1)Example 1
채취한 울금으로부터 근경만을 분리한 후 물로 세척하여 겉에 묻은 이물질과 흙 등을 제거한 다음 믹서기에 투입하여 갈아서 울금즙을 얻었다. 울금즙은 2℃에서 2일간 숙성시켜 울금숙성액을 준비하였다. 준비된 울금숙성액 1kg에 대하여 오리고기용 시즈닝(명품오리바비큐 시즈닝1, 두잇식품) 1kg, 양파 70g, 후추 4g, 마늘 30g, 생강 4g, 소금 9g, 천연색소 5g, 구연산나트륨 2g, 소르빈산칼륨 2g을 혼 합하여 양념장을 준비하였다. After separating only the rhizome from the collected turmeric, it was washed with water to remove foreign matters and soil, etc., and then ground in a blender to obtain turmeric juice. Turmeric juice was aged at 2 ° C. for 2 days to prepare a turmeric mature solution. 1 kg of prepared turmeric mature solution 1kg of duck seasoning (prestigious duck barbecue seasoning 1, Duit Foods), onion 70g, pepper 4g, garlic 30g, ginger 4g, salt 9g, natural pigment 5g, sodium citrate, 2g potassium sorbate Combine the sauce.
한편, 1. 2kg 오리 생육에 울금즙 120g을 혼합하여 진공텀블러에 투입한 후 2시간 정도 텀블링시킨 후 준비된 양념장에 염지시켜 하룻동안 숙성시켰다. 염지된 오리 생육은 75℃의 온도에서 가열 훈제하여 훈제 오리고기를 제조하였다. On the other hand, 1. 2kg duck growth 120g of turmeric juice was mixed and put into a vacuum tumbler and then tumbling for about 2 hours, and then immersed in the prepared marinade and aged for one day. Dried duck growth was smoked by heating at a temperature of 75 ℃ to prepare a smoked duck meat.
(실시예2)Example 2
상기 실시 예 1과 동일한 방법으로 훈제 오리고기를 제조하되, 오리생육을 발효시켜 얻어진 조릿대추출물에 10시간 정도 침지시킨 후 울금즙을 혼합하여 진공텀블러에 투입하였다. The smoked duck meat was prepared in the same manner as in Example 1, but after dipping for 10 hours in the scavenger extract obtained by fermenting the duck meat, turmeric juice was mixed and added to a vacuum tumbler.
(비교예)(Comparative Example)
상기 실시 예 1과 동일한 방법으로 훈제 오리고기를 제조하되, 양념장의 준비시 울금숙성액 대신에 믹서기에서 갈아 분쇄한 생울금즙을 이용하였다. The smoked duck meat was prepared in the same manner as in Example 1, but the raw turmeric juice ground in a blender was used instead of the turmeric matured solution when preparing the seasoning sauce.
<제 1실험예: 관능검사>Experimental Example 1: Sensory Test
본 발명의 실시 예와 비교 예로 제조된 훈제오리고기의 효과를 비교하기 위하여 관능 검사를 실시하였다.In order to compare the effect of the smoked duck prepared in the Examples and Comparative Examples of the present invention was carried out a sensory test.
훈련된 패널 10명을 선정하여 오리고기의 외관, 향, 색, 맛, 종합적기호도를 다음과 같은 9점척도법에 의해 평가하도록 하였다. Ten trained panel members were selected to evaluate the appearance, aroma, color, taste, and overall symbol of the duck by the following nine-point scale method.
결과는 SAS(Statistical Analysis System)를 이용하여 ANOVA test후 Duncan's multiple range test로 시료 간의 유의성은 5% 수준에서 최소 유의 차 검정(least significant difference test)으로 조사하였다. The results were examined by Duncan's multiple range test after the ANOVA test using SAS (Statistical Analysis System) using the least significant difference test at the 5% level.
이상의 실시 예와 비교 예로 제조된 훈제 오리고기의 관능 검사 결과는 하기 의 표 1에 나타내었다.Sensory test results of the smoked duck meat prepared in the above Examples and Comparative Examples are shown in Table 1 below.
상기 표1의 결과를 살펴보면, 외관 및 색에서는 전체적으로 모두 큰 차이가 없었다. 다만 색에 있어서 실시 예 및 비교예 모두 점수가 높게 나타났는데, 이는 울금에 함유된 쿠르쿠민 색소에 기인한 것으로 보인다. Looking at the results of Table 1, there was no big difference in appearance and color as a whole. However, the color scores of both Examples and Comparative Examples were high, which may be due to the curcumin pigment contained in turmeric.
그리고 향과 맛에 있어서, 실시예 1 및 2는 비교예보다 점수가 더 높게 나타났으며, 특히 맛에서 큰 차이가 났다. 이는 비교예의 경우 숙성시키지 않은 생울금을 그대로 이용하는 경우 울금 자체의 독한 쓴맛이 전혀 제거되지 않은 결과이다. 이에 반해 실시 예 1 및 2 경우 생울금의 쓴맛을 제거하여 기호도가 우수함을 알 수 있다. 그리고 실시 예 2가 향에서 가장 점수가 높게 나타났는 데 이는 게르마늄볼을 이용하여 오리 특유의 냄새를 어느 정도 제거하였기 때문으로 보인다. And in the flavor and taste, Examples 1 and 2 showed a higher score than the comparative example, in particular, there was a big difference in taste. This is a result of the strong bitter taste of turmeric itself was not removed at all when the raw turmeric was not aged in the comparative example. On the contrary, in the case of Examples 1 and 2, it can be seen that the palatability is excellent by removing the bitter taste of fresh turmeric. In addition, Example 2 showed the highest score in the incense, which is probably due to the fact that the smell peculiar to the duck was removed to some extent using germanium balls.
<제 2실험예:항균시험>Experimental Example 2 Antibacterial Test
상기 실시 예2에 이용된 조릿대추출물의 항균성을 살펴보기 위해 추출물을 대상으로 항균 실험을 실시하였다. 항균활성을 측정하기 위한 균주로는 한국 미생물 보존센터(KCCM)에서 분양받은 대장균 0-157을 사용하였다. In order to examine the antimicrobial activity of the scavenger extract used in Example 2, an antimicrobial experiment was conducted. As a strain for measuring the antimicrobial activity was used Escherichia coli 0-157 sold in Korea microbial conservation center (KCCM).
증류수 1L에 Nutrient broth 8.0g과 조릿대추출물 5mL을 고루 섞어 배지를 만든 후 균의 농도가 약 2.50×105cells/㎖가 되게 대장균 0-157을 접종하여 37℃ 항온조에서 7일간 배양한 다음, 증류수 1L에 Nutrie ntagar 23.0g과 상기 배양배지 1mL를 고루 섞은 다음 15mL를 취하여 100℃까지 끓인 후 40℃로 냉각하여 petri-dish에 넣고 37℃, 24시간 배양한 후 생균수를 측정하여 그 결과를 하기 표 2에 나타내었다. 그리고 대조구로 조릿대추출물 대신 증류수를 사용하였다.1L of distilled water was mixed with 8.0g of Nutrient broth and 5mL of scavenger extract, inoculated with E. coli 0-157 so that the concentration of bacteria was about 2.50 × 10 5 cells / ml, and then incubated in 37 ℃ thermostat for 7 days Mix 23.0g of Nutrie ntagar and 1mL of the culture medium evenly in 1L, take 15mL, boil to 100 ℃, cool to 40 ℃, put in petri-dish and incubate for 24 hours at 37 ℃, measure the viable cell number Table 2 shows. And distilled water was used as a control instead of scavenger extract.
O-157
상기 표 2의 결과를 살펴보면, 대조구에서는 처음 접종한 균수 2.50×105cells/㎖에서 12시간 후 4.0×107cells/㎖로 증가하였고 그 이후 7일 경과시에는 6.50×108cells/㎖로 증가하였다. 이에 반해 시험구에서는 12시간 경과 후 6.0×103cells/㎖로 줄어들고, 7일 경과 후 에는 생균수를 관찰할 수 없었다. Looking at the results of Table 2, in the control group, the number of first inoculated cells from 2.50 × 10 5 cells / ml increased to 4.0 × 10 7 cells / ml after 12 hours and then to 6.50 × 10 8 cells / ml after 7 days. Increased. On the contrary, after 12 hours, the test cells decreased to 6.0 × 10 3 cells / ml, and after 7 days, no viable cell count was observed.
상기의 결과로부터 조릿대추출물에 오리생육을 침지시킴으로써 유해한 미생물의 증식을 억제할 수 있어 오리생육의 보존성을 증대시켜 안전한 오리고기를 제공할 수 있을 것으로 기대된다. From the above results, the growth of harmful microorganisms can be suppressed by immersing duck growth in the scavenger extract, which is expected to provide safe duck meat by increasing the preservation of duck growth.
이상에서 본 발명은 일 실시 예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 당해 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시 예가 가능하다는 점을 이해할 것이다.While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
따라서 본 발명의 진정한 보호 범위는 첨부된 청구범위에 의해서만 정해져야 할 것이다.Therefore, the true scope of protection of the present invention should be defined only by the appended claims.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090022301A KR101016760B1 (en) | 2009-03-16 | 2009-03-16 | Smoking sauce for duck meat and manufacturing method smoked duck meat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090022301A KR101016760B1 (en) | 2009-03-16 | 2009-03-16 | Smoking sauce for duck meat and manufacturing method smoked duck meat |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20100104116A KR20100104116A (en) | 2010-09-29 |
KR101016760B1 true KR101016760B1 (en) | 2011-02-23 |
Family
ID=43008402
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020090022301A KR101016760B1 (en) | 2009-03-16 | 2009-03-16 | Smoking sauce for duck meat and manufacturing method smoked duck meat |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101016760B1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101591232B1 (en) | 2015-10-22 | 2016-02-03 | 주식회사 하나햄 | How to prepare the duck barbecue wings |
KR20160060401A (en) | 2014-11-20 | 2016-05-30 | 안희백 | Method for processing of duck having ribs taste and source with ginseng and mushroom for charcoal fire rosting |
KR20160066207A (en) | 2014-12-02 | 2016-06-10 | 주식회사 하은푸드 | Manufacturing method of smoked duck slice including pine leaf extract |
KR20160066208A (en) | 2014-12-02 | 2016-06-10 | 주식회사 하은푸드 | Manufacturing method of smoked porks slice including pine leaf extract |
KR20210121876A (en) | 2020-03-31 | 2021-10-08 | 농업회사법인(주)애니웰 | Method for manufacturing smoked duck breast meat using fermented medicinal herb extract |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101276788B1 (en) * | 2011-03-03 | 2013-06-19 | 정호성 | Thick soy paste mixed with red peppers for seasoning smoked duck and smoked duck seasoned therewith |
KR101455756B1 (en) * | 2012-02-09 | 2014-12-01 | 제주대학교기술지주 주식회사 | Meat products comprising the Sasa quelpaertensis Nakai and manufacturing method thereof |
CN102630961B (en) * | 2012-03-27 | 2013-09-11 | 池州市德余食品有限公司 | Preparation method of seasoned duck |
KR101440785B1 (en) * | 2012-10-31 | 2014-10-30 | 사회복지법인 평화의 마을 | Method of manufacturing a Ham using Loin and a Ham manufactured by the Method |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000024182A (en) * | 2000-01-27 | 2000-05-06 | 김상준 | The mixed extraction material of Chinese herb medicine for cooking |
KR20030071670A (en) * | 2003-07-19 | 2003-09-06 | 김효숙 | Dressing materials for meat and the cooking method of a duck using that |
KR100796165B1 (en) | 2007-10-29 | 2008-01-21 | 심재훈 | Process for making cutlet using sulfur duck |
KR100804410B1 (en) | 2008-01-07 | 2008-02-15 | 심재훈 | Process for making pill using sulfur duck |
-
2009
- 2009-03-16 KR KR1020090022301A patent/KR101016760B1/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000024182A (en) * | 2000-01-27 | 2000-05-06 | 김상준 | The mixed extraction material of Chinese herb medicine for cooking |
KR20030071670A (en) * | 2003-07-19 | 2003-09-06 | 김효숙 | Dressing materials for meat and the cooking method of a duck using that |
KR100796165B1 (en) | 2007-10-29 | 2008-01-21 | 심재훈 | Process for making cutlet using sulfur duck |
KR100804410B1 (en) | 2008-01-07 | 2008-02-15 | 심재훈 | Process for making pill using sulfur duck |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20160060401A (en) | 2014-11-20 | 2016-05-30 | 안희백 | Method for processing of duck having ribs taste and source with ginseng and mushroom for charcoal fire rosting |
KR20160066207A (en) | 2014-12-02 | 2016-06-10 | 주식회사 하은푸드 | Manufacturing method of smoked duck slice including pine leaf extract |
KR20160066208A (en) | 2014-12-02 | 2016-06-10 | 주식회사 하은푸드 | Manufacturing method of smoked porks slice including pine leaf extract |
KR101591232B1 (en) | 2015-10-22 | 2016-02-03 | 주식회사 하나햄 | How to prepare the duck barbecue wings |
KR20210121876A (en) | 2020-03-31 | 2021-10-08 | 농업회사법인(주)애니웰 | Method for manufacturing smoked duck breast meat using fermented medicinal herb extract |
Also Published As
Publication number | Publication date |
---|---|
KR20100104116A (en) | 2010-09-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101016760B1 (en) | Smoking sauce for duck meat and manufacturing method smoked duck meat | |
KR102311303B1 (en) | Method of manufacturing seasoned meat sauce and seasoned meat sauce manufactured by the same | |
KR102407756B1 (en) | Manufacturing method for seasoned ribs of beef and seasoned ribs of beef manufactured by the same | |
KR101019892B1 (en) | Method for producing soybean paste containing Scutellariae Radix, Korean beef and seafoods and the soybean paste produced by the same | |
KR100959559B1 (en) | Mudfish curry containing mudfish powder and method for preparing the same | |
KR101762873B1 (en) | The method of making a graviola loach soup | |
KR101186247B1 (en) | Manufacturing method of seasoning having excellent flavor and preservability comprising schizandra chinensis and lentinula edodes | |
KR101068882B1 (en) | Manufacturing method of purple sweet potato kimchi | |
KR20160067347A (en) | Manufacturing method of spices for a pepper-pot soup | |
KR102002337B1 (en) | A manufacturing method of Cheong Kuk Jang having red ginseng paste | |
KR100944965B1 (en) | Manufacturing method of spice for cooking meat, and spice produced thereby | |
CN108029978B (en) | Marinade composite salt and preparation method thereof | |
KR101742975B1 (en) | Method for Manufacturing Kimchi Containing Sugar Immersion Extracts of Purslane | |
KR20050029026A (en) | Process of manufacturing korean medical kimchi | |
KR102126179B1 (en) | Method of manufactuering for Radon Blocking Material | |
KR102267942B1 (en) | Antibacterial sauce and method of manufacturing the same | |
KR20130131564A (en) | A method for manufacturing silkworm jeotgal and a method for mamufacturing kim-chi using them | |
KR101324236B1 (en) | Manufacturing method of functional sun-dried salt | |
KR101153437B1 (en) | Manufacturing method of mustard Kimchi containing Salicornia herbacea L. and mustard Kimchi thereof | |
KR101725492B1 (en) | Method for processing of duck having ribs taste and source with ginseng and mushroom for charcoal fire rosting | |
KR102688901B1 (en) | Manufacturing Method for Soysauce Containing Hemp seed and Soysauce Thereof | |
KR102486866B1 (en) | Dombe meat using Shindari as a traditional Jeju fermented beverage and its manufacturing method | |
KR102193462B1 (en) | Schisandra Chinensis Seasoning Sauce and Manufacturing method of Spareribs, Pork Belly, and Bulgogi Using the Same | |
KR101617425B1 (en) | manufacturing method of kimchi using Bambusae Caulis in Liquamen | |
KR102609869B1 (en) | Manufacturing method for seasoning powders for cooking and seasoning powders for cooking manufactured by the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20140228 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20150817 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20160218 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20180219 Year of fee payment: 8 |