KR102476282B1 - Big Quail Broth and its Preparation Method - Google Patents
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
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Abstract
Description
본 발명은 왕메추리의 다양한 요리에 활용되기에 유리한 왕메추리 육수의 제조방법과 왕메추리 육수에 대한 것이다.The present invention relates to a method for preparing king quail broth, which is advantageous for being used in various dishes of king quail, and a king quail broth.
일반 메추리는 주로 란(卵) 생산에만 이용되고 있으며, 크기가 작아 육(肉) 활용도는 극히 낮다.Common quail is mainly used only for egg production, and its meat utilization is extremely low due to its small size.
메추리는 동의보감, 본초강목, 방약합편 등의 한의서에서 전통 스테미너식품으로서, 동의보감에서는 오장을 보강하고 힘줄과 뼈를 튼튼히 하며, 특히 구워먹으면 자양강장효과가 있다고 기재되어 있으며, 본초강목에서는 어린이, 청소년의 성장을 촉진하는 성장발육식으로 소개되고 있다. Quail is a traditional stamina food in oriental medicine books such as Donguibogam, Herbal Medicine, and Herbal Medicine Combination. It is introduced as a growth development food that promotes growth.
또한 메추리알에는 비타민 A인 retinol, 비타민B
이와 같이 메추리는 성질이 따뜻하고 필수아미노산 등 단백질 함량이 높아 맛이 구수하고 약간 단맛이 나는 특징이 있으며, 특히 메추리는 소고기, 돼지고기, 닭고기에 다량 함유되어 있어 심혈관계 질환의 주요원인물질인 포화지방산과 콜레스테롤 등의 함량이 낮은 저지방·저콜레스테롤·고단백 웰빙식품이다.As such, quail is warm in nature and has high protein content, such as essential amino acids, and is characterized by a savory taste and slightly sweet taste. It is a low-fat, low-cholesterol, high-protein well-being food with low cholesterol and cholesterol content.
국내에서 최초로 육종에 성공한 왕메추리는 기존 일반 메추리에 비하여 중량이 약 3배 이상으로, 살집이 풍부하며, 육질이 연한 고단백·저칼로리·저지방·저콜레스테롤 건강식품소재로 활용가치가 매우 높고, 또한 삼계탕, 구이, 탕, 전골, 찜, 반찬류 등 다양한 요리에 적용할 수 있다. 특히, 의령왕메추리 영농조합법인은 국내 유일한 왕메추리(꿩과) 최대 사육농장으로, 170 g에 불과한 산란용 메추리를 4년간 단계적으로 개량하여 500g 수준의 육용종 메추리로 개량하는 기술을 보유하고 있다.King quail, which was successfully bred for the first time in Korea, weighs more than three times as much as conventional quail, is rich in flesh, and has high protein, low-calorie, low-fat, and low-cholesterol health food ingredients. It can be applied to various dishes such as grilled, stewed, hotpot, steamed, and side dishes. In particular, the Uiryeong King Quail Farming Association is the only largest breeding farm for king quail (Pheasantidae) in Korea, and has the technology to improve quail for breeding, which weighs only 170 g, to quail for meat at the level of 500 g after 4 years of step-by-step improvement.
왕메추리는 육을 활용한 다양한 메뉴 및 가공품 등의 상품화가 가능하나 이에 대한 개발이 미흡한 실정이다. 따라서 오메가-3 지방산이 매우 강화된 것으로 알려진 왕메추리(육, 란)를 활용한 다양한 메뉴 및 가공품 등의 개발이 필요한 실정이다.King quail can be commercialized as various menus and processed products using meat, but the development of this is insufficient. Therefore, it is necessary to develop various menus and processed products using king quail (meat, eggs) known to be highly enriched in omega-3 fatty acids.
본 발명은 이미와 이취가 제거된 왕메추리 육수를 제조하는 방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a method for producing king quail broth from which already and off-flavors are removed.
본 발명은 이미와 이취가 제거된 왕메추리 육수를 제공하는 것을 목적으로 한다.An object of the present invention is to provide a king quail broth from which already and off-flavors are removed.
나아가, 본 발명은 왕메추리 육수와 혼합하여 건강 증진 기능성을 갖춘 육수를 제공할 수 있는 한방 육수를 제공하는 것을 목적으로 한다.Furthermore, an object of the present invention is to provide oriental broth that can provide broth with health promoting functionality by mixing with king quail broth.
본 발명은 기호도가 높은 왕메추리 육수를 왕메추리 요리 제조에 제공하는 것을 목적으로 한다.It is an object of the present invention to provide king quail broth with high preference for preparing king quail dishes.
본 발명은 구체적으로, The present invention specifically,
왕메추리 고기와 닭고기를 3.5 - 4.5:1 중량비로 추출기에 투입한 후 고기 총 중량에 대해 양파 0.15-0.25 중량%, 대파 0.05-0.15 중량%, 생강 0.005-0.015 중량%, 마늘 0.015-0.025 중량%, 무 0.15-0.25 중량%, 월계수잎 0.0015-0.0025 중량%, 로즈마리 0.0005-0.0015 중량% 및 통후추 0.0005-0.0015 중량%를 첨가한 다음, 원료 총 중량에 대해 2-4배의 부피의 물을 첨가하여 90-100℃의 온도에서 5-7시간 가열하는 추출단계;After putting quail meat and chicken into the extractor at a weight ratio of 3.5 - 4.5:1, onion 0.15-0.25% by weight, green onion 0.05-0.15% by weight, ginger 0.005-0.015% by weight, garlic 0.015-0.025% by weight based on the total weight of the meat. 0.15-0.25% by weight of radish, 0.0015-0.0025% by weight of bay leaf, 0.0005-0.0015% by weight of rosemary and 0.0005-0.0015% by weight of whole black pepper were added, and then 2-4 times the volume of water was added to the total weight of the raw material. Extraction step of heating for 5-7 hours at a temperature of 90-100 ℃;
100 메쉬 표준 체를 이용하여 1차 여과한 후 여과액을 취해 다시 140메쉬의 표준 체를 이용하여 2차 여과하는 여과단계;A filtration step of first filtering using a 100 mesh standard sieve and then taking the filtrate and filtering it secondarily using a 140 mesh standard sieve;
살균하여 포장하는 단계로 구성된 왕메추리 육수 제조방법을 제공한다(왕메추리 육수 1).Provides a method for producing king quail broth consisting of sterilization and packaging (king quail broth 1).
또한, 본 발명은 상기 추출단계에서, 왕메추리 고기와 닭고기를 3.5 - 4.5:1 중량비로 추출기에 투입한 후 고기 총 중량에 대해 양파 0.15-0.25 중량%, 대파 0.05-0.15 중량%, 생강 0.005-0.015 중량%, 마늘 0.015-0.025 중량%, 무 0.15-0.25 중량%, 월계수잎 0.0015-0.0025 중량%, 로즈마리 0.0005-0.0015 중량%, 통후추 0.0005-0.0015 중량%, 건조된 황기 0.0035-0.0045 중량%, 건조된 당귀 0.0145-0.0155 중량%, 엄나무 0.0125-0.0135 중량%, 감초 0.0015-0.0025 중량% 및 구아바 0.0025-0.0035 중량%를 첨가하고 원료 중량에 대해 2-4배 부피의 물을 첨가하여 90-100℃의 온도에서 5-7시간 가열하는 것을 특징으로 하는 왕메추리 육수 제조방법을 제공한다(왕메추리 육수 2).In addition, in the above extraction step, in the present invention, quail meat and chicken are added to the extractor at a weight ratio of 3.5 - 4.5: 1, and then 0.15-0.25% by weight of onion, 0.05-0.15% by weight of green onion, 0.005-0.15% by weight of ginger based on the total weight of meat 0.015% by weight, garlic 0.015-0.025% by weight, radish 0.15-0.25% by weight, bay leaf 0.0015-0.0025% by weight, rosemary 0.0005-0.0015% by weight, whole black pepper 0.0005-0.0015% by weight, dried astragalus 0.0035-0.0045% by weight, dry 0.0145-0.0155% by weight of dong quai, 0.0125-0.0135% by weight of ginseng, 0.0015-0.0025% by weight of licorice, and 0.0025-0.0035% by weight of guava were added, and 2-4 times the volume of water was added to the raw material weight to obtain a temperature of 90-100 ° C. It provides a method for producing king quail broth, characterized in that it is heated at a temperature for 5-7 hours (king quail broth 2).
또한, 본 발명은 상기 추출단계에서, 왕메추리 고기와 닭고기를 3.5 - 4.5:1 중량비로 추출기에 투입한 후 고기 총 중량에 대해 양파 0.2-0.3 중량%, 대파 0.1-0.2 중량%, 생강 0.005-0.015 중량%, 마늘 0.015-0.025 중량%, 무 0.05-0.15 중량%, 월계수잎 0.0015-0.0025 중량%, 건조된 황기 0.0035-0.0045 중량%, 건조된 당귀 0.0145-0.0155 중량%, 엄나무 0.0125-0.0135 중량%, 감초 0.0015-0.0025 중량% 및 구아바 0.0025-0.0035 중량%를 첨가하고 원료 중량에 대해 2-4배 부피의 물을 첨가하여 90-100℃의 온도에서 5-7시간 가열하는 것을 특징으로 하는 왕메추리 육수 제조방법을 제공한다(왕메추리 육수 3).In addition, in the extraction step, in the present invention, quail meat and chicken are added to the extractor at a weight ratio of 3.5 - 4.5: 1, and then 0.2-0.3% by weight of onion, 0.1-0.2% by weight of green onion, 0.005-0.2% by weight of ginger based on the total weight of meat 0.015% by weight, garlic 0.015-0.025% by weight, radish 0.05-0.15% by weight, bay leaf 0.0015-0.0025% by weight, dried astragalus 0.0035-0.0045% by weight, dried angelica 0.0145-0.0155% by weight, moth 0.0125-0.0135% by weight , 0.0015-0.0025% by weight of licorice and 0.0025-0.0035% by weight of guava, and adding 2-4 times the volume of water based on the weight of the raw material, followed by heating at a temperature of 90-100 ° C for 5-7 hours. Provides a broth manufacturing method (wang quail broth 3).
본 발명의 왕메추리 육(肉)을 활용한 기능성 육수제조에는 이미와 이취 저감 기능성 소재와 한약재를 활용하여 육수를 상기와 같이 제조하였다. 본 발명의 육수를 왕메탕(왕메추리탕)에 적용하여 관능검사를 한 결과(실험예 1) 한약재의 향을 선호하지 않는 20~30대의 경우 왕메추리 육수 1을 선호하였으며, 한약재를 선호하는 기호의 사람들이나 40대 이상의 장년층 이상의 경우 왕메추리 육수 3을 가장 선호하는 것으로 나타났다.In the production of functional broth using the meat of king quail of the present invention, the broth was prepared as described above using a functional material for reducing odor and odor and herbal medicine. As a result of a sensory test by applying the broth of the present invention to wang mechuri-tang (wang quail-tang) (Experimental Example 1), people in their 20s and 30s who did not prefer the scent of herbal medicine preferred wang quail broth 1, and the symbol that preferred herbal medicine It was found that people of 40 years of age or older preferred King Quail Broth 3 the most.
즉, 기호에 따라 본 발명의 왕메추리 육수를 선택 제조할 수 있고 각종 요리에 활용할 수 있다. 또한, 본 발명의 왕메추리 육수의 레토르트 상품화에 있어서 유통의 편의성을 고려하여 추출 후 농축하여 제공하는 경우 추후 조리시 이를 10배 이상으로 희석하여 사용하는 것을 실험하였으나, 제조단계에 농축의 단계를 포함한 제조방법과 농축 단계를 거치지 않은 제조방법을 통해 제조된 육수를 비교한 결과, 왕메추리의 지방 성분으로 인해 추출공정 후 농축 단계를 거치지 않는 경우 맛이 좋았다.That is, the king quail broth of the present invention can be selectively prepared according to the taste and can be used in various dishes. In addition, in the retort commercialization of the king quail broth of the present invention, in consideration of the convenience of distribution, when concentrated and provided after extraction, it was experimented with diluting it by 10 times or more during subsequent cooking, but including the step of concentration in the manufacturing step As a result of comparing the broth produced through the manufacturing method and the manufacturing method without the concentration step, the taste was good when the concentration step was not performed after the extraction process due to the fat component of king quail.
나아가, 본 발명의 상기 육수조성물과 혼합하여 기호도를 유지하되 건강 증진에 도움이 되는 한방 육수를 하기 단계를 포함하는 제조방법을 통해 제공한다:Furthermore, oriental broth that is mixed with the broth composition of the present invention to maintain preference but is helpful for health promotion is provided through a manufacturing method comprising the following steps:
표고버섯 19.5-20.5 중량%, 다시마 9.5-10.5 중량%, 미삼 9.5-10.5 중량%, 황기 25-31 중량%, 당귀 19.5-20.5 중량%, 감초 9.5-10.5 중량%, 및 통후추 1.5-2.5 중량%의 혼합을 추출포에 담고 혼합 총 중량에 대해 9-11배 부피의 물을 가수한 후 90-100℃ 온도에서 5-7시간동안 추출하는 단게;Shiitake mushroom 19.5-20.5% by weight, kelp 9.5-10.5% by weight, Misam 9.5-10.5% by weight, Astragalus 25-31% by weight, Angelica quail 19.5-20.5% by weight, licorice 9.5-10.5% by weight, and whole black pepper 1.5-2.5% by weight A step of extracting for 5-7 hours at a temperature of 90-100 ° C. after containing the mixture in an extraction cloth and adding 9-11 times the volume of water to the total weight of the mixture;
추출액을 감압여과하는 여과단계;A filtration step of filtering the extract under reduced pressure;
감압농축하여 19.5-20.5 브릭스로 농축하는 농축단계; 및Concentration step of concentrating under reduced pressure to 19.5-20.5 Brix; and
소분 포장하여 밀봉한 다음 살균하는 단계.The step of packaging, sealing, and then sterilizing subdivisions.
또한, 본 발명의 한방육수는 하기 단계를 포함하는 방법으로 제조될 수 있다:In addition, the herbal broth of the present invention can be prepared by a method comprising the following steps:
미삼 9.5-10.5 중량%, 황기 17--23 중량%, 당귀 19.5-20.5 중량%, 감초 9.5-10.5 중량%, 황칠 14.5-15.5 중량%, 초석잠 14.5-15.5 중량% 및 구아바잎 9.5-10.5 중량%의 혼합을 추출포에 담고 혼합 총 중량에 대해 9-11배 부피의 물을 가수한 후 90-100℃ 온도에서 5-7시간동안 추출하는 단계;Misam 9.5-10.5 wt%, Astragalus 17-23 wt%, Angelica 19.5-20.5 wt%, Licorice 9.5-10.5 wt%, Hwangchil 14.5-15.5 wt%, Choseokjam 14.5-15.5 wt%, and Guava leaf 9.5-10.5 wt% % of the mixture in the extraction cloth and then extracting at a temperature of 90-100 ° C. for 5-7 hours after adding 9-11 times the volume of water based on the total weight of the mixture;
추출액을 감압여과하는 여과단계;A filtration step of filtering the extract under reduced pressure;
감압농축하여 19.5-20.5 브릭스로 농축하는 농축단계; 및Concentration step of concentrating under reduced pressure to 19.5-20.5 Brix; and
소분 포장하여 밀봉한 다음 살균하는 단계.The step of packaging, sealing, and then sterilizing subdivisions.
본 발명의 왕메추리 육수 0.97-0.98 중량%와 상기 한방육수 0.2-0.3 중량%와 혼합하여 왕메추리 요리를 위한 한방 왕메추리 육수로 사용할 수 있다.It can be mixed with 0.97-0.98% by weight of the king quail broth of the present invention and 0.2-0.3% by weight of the herbal broth to be used as oriental king quail broth for king quail cooking.
본 발명의 왕메추리 육수는 추출 단계 후 농축을 거치지 않는 것이 바람직한 반면, 한방 육수의 경우 동물성 지방성분이 없는 재료로 제조되는 결과 추출 후 농축하여 제공하는 것이 더욱 바람직하다.While it is preferable that the king quail broth of the present invention is not concentrated after the extraction step, in the case of oriental medicine broth, it is more preferable to provide concentrated after extraction as a result of being prepared from materials without animal fat components.
본 발명의 한방 육수 농축액은 상기 왕메추리 육수의 레토르트식 상품에 별도로 함께 제공되어 기호에 따라 각종 요리 시 혼합하여 사용할 수 있다.The herbal broth concentrate of the present invention is separately provided together with the retort-type product of the king quail broth and can be mixed and used in various dishes according to preference.
본 발명의 왕메추리 육수 및 한방 육수를 완성하여 레토르트식으로 제공함으로써 왕메추리 탕, 왕메추리 조림 등의 메뉴의 조리시 맛과 향, 그리고 전체적인 기호도를 일정하게 유지할 수 있다는 장점을 통해 왕메추리 생산 지역의 관광 음식 개발이 활발해질 것으로 기대된다.By completing the king quail broth and oriental medicine broth of the present invention and providing it in a retort method, the taste, aroma, and overall preference can be maintained constant when cooking menus such as king quail soup and king quail stew, and thus, the king quail production area It is expected that tourism food development of
도 1은 왕메추리 육수 1의 제조 공정을 보여주는 도면이고,
도 2는 왕메추리 육수 2의 제조 공정을 보여주는 도면이며,
도 3은 왕메추리 육수 3의 제조 공정을 보여주는 도면이며,
도 4는 본 발명의 한방육수 1 제조공정을 보여주는 도면이며,
도 5는 본 발명의 한방육수 2 제조공정을 보여주는 도면이며,
도 6은 본 발명의 왕메추리 육수 1과 한방육수 2를 혼합하여 제조한 혼합육수의 성상을 보여주는 도면이다.1 is a view showing the manufacturing process of king quail broth 1,
2 is a view showing the manufacturing process of king quail broth 2,
3 is a view showing the manufacturing process of king quail broth 3,
4 is a view showing a manufacturing process of herbal broth 1 of the present invention,
5 is a view showing a manufacturing process of herbal broth 2 of the present invention,
6 is a view showing the properties of a mixed broth prepared by mixing quail broth 1 and herbal broth 2 of the present invention.
하기 실시예에 의해 본 발명을 설명하나, 본 발명의 권리범위는 실시예에 의해 한정되지 아니한다.The present invention is described by the following examples, but the scope of the present invention is not limited by the examples.
실시예 1: 본 발명의 왕메추리 육수의 제조Example 1: Preparation of king quail broth of the present invention
하기 표 1에 따른 재료를 혼합하여 하기 표 2의 공정대로 본 발명의 왕메추리 육수 1 내지 육수 3을 제조하였다.By mixing the materials according to Table 1 below, quail stocks 1 to 3 of the present invention were prepared according to the process shown in Table 2 below.
실시예 2: 한방육수와 혼합한 한방 왕메추리 육수의 제조Example 2: Preparation of herbal king quail broth mixed with herbal broth
하기 표 3에 따른 재료를 혼합하여 하기 표 4의 공정대로 본 발명의 한방육수 1 및 한방육수 2를 제조하였다.By mixing the ingredients according to Table 3 below, Korean herbal broth 1 and Korean herbal broth 2 of the present invention were prepared according to the process shown in Table 4 below.
실시예 1에서 제조한 육수 1과 한방육수 2를 하기 표 5와 같은 비율로 혼합하여 한방 왕메추리 육수를 제조하였다.Herbal broth 1 and herbal broth 2 prepared in Example 1 were mixed in the ratio shown in Table 5 below to prepare oriental quail broth.
실험예 1: 왕메추리 육수의 관능평가Experimental Example 1: Sensory evaluation of king quail broth
20~30대 남녀 10명과 40대 이상 15명을 대상으로 실시예 1의 왕메추리탕 육수조성물의 향, 맛, 전체적인 기호도 3가지 항목을 기초로 하여 기능성 육수 5종에 대하여 5점 척도법(1 : 매우나쁘다, 2 : 나쁘다, 3 : 보통이다, 4 : 좋다, 5 : 매우 좋다)을 이용하여 표시하도록 하였으며, 결과는 각 평가항목별 합의 평균을 나타내었다(표 7).A 5-point scale method (1: 1: Very bad, 2: bad, 3: average, 4: good, 5: very good) were used to indicate the results, and the results showed the average sum of each evaluation item (Table 7).
그 결과, 40대 이상의 경우에는 한방소재를 함유한 육수조성물 3을 선호하였으며, 한방소재를 좋아하지 않는 20~30대의 경우 육수조성물 1을 선호하는 것으로 나타났다. 이에 따라, 왕메추리탕의 선별적 기호에 맞추어 육수조성물 1과 육수조성물 3의 시장성이 높다고 판단하였다.As a result, it was found that those in their 40s or older preferred Broth Composition 3 containing herbal ingredients, and those in their 20s and 30s who did not like herbal ingredients preferred Broth Composition 1. Accordingly, it was determined that broth composition 1 and broth composition 3 had high marketability according to the selective taste of Wang Quail-tang.
실험예 2: 한방 왕메추리 육수의 관능평가Experimental Example 2: Sensory evaluation of oriental quail broth
20~30대 남녀 10명과 40대 이상 15명을 대상으로 왕메탕의 향, 맛, 전체적인 기호도 3가지 항목을 기초로 하여 실시예 2의 한방조성물 1 및 2가 각각 첨가된 육수조성물 4 및 5에 대하여 5점 척도법(1 : 매우나쁘다, 2 : 나쁘다, 3 : 보통이다, 4 : 좋다, 5 : 매우 좋다)을 이용하여 표시하도록 하였으며, 결과는 각 평가항목별 합의 평균을 나타내었다(표 8). 10 men and women in their 20s and 30s and 15 people in their 40s and older were evaluated in broth compositions 4 and 5 with herbal compositions 1 and 2 of Example 2 added, respectively, based on the three items of aroma, taste, and overall preference of Wangmeetang. was expressed using a 5-point scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good), and the results showed the average sum of each evaluation item (Table 8). .
그 결과, 한방기능성 육수조성물 2가 첩가된 육수조성물 5에 대한 기호도가 높게 나타났다.As a result, the degree of preference for broth composition 5 to which herbal functional broth composition 2 was added was high.
제조예 1: 본 발명의 왕메추리 육수를 함유한 왕메추리 요리의 제조Preparation Example 1: Preparation of a king quail dish containing the king quail broth of the present invention
a. 한방왕메탕의 제조 (표 9)a. Manufacture of Oriental Medicine King Metang (Table 9)
b. 왕메추리 순개장의 제조 (표 10)b. Manufacture of King Quail Soongaejang (Table 10)
c. 한방 왕메추리 간장찜의 제조 (표 11)c. Manufacture of herbal steamed quail soy sauce (Table 11)
d. 왕메추리 장조림의 제조(표 12)d. Manufacture of king quail soy sauce (Table 12)
e. 한방 왕메추리 맑은탕의 제조(표 13)e. Preparation of herbal quail clear bath (Table 13)
Claims (9)
100 메쉬 표준 체를 이용하여 1차 여과한 후 여과액을 취해 다시 140메쉬의 표준 체를 이용하여 2차 여과하는 여과단계; 및,
살균하여 포장하는 단계;
로 구성되고,
상기 추출단계에서, 왕메추리 고기와 닭고기를 3.5 - 4.5:1 중량비로 추출기에 투입한 후 고기 총 중량에 대해 양파 0.15-0.25 중량%, 대파 0.05-0.15 중량%, 생강 0.005-0.015 중량%, 마늘 0.015-0.025 중량%, 무 0.15-0.25 중량%, 월계수잎 0.0015-0.0025 중량%, 로즈마리 0.0005-0.0015 중량%, 통후추 0.0005-0.0015 중량%, 건조된 황기 0.0035-0.0045 중량%, 건조된 당귀 0.0145-0.0155 중량%, 엄나무 0.0125-0.0135 중량%, 감초 0.0015-0.0025 중량% 및 구아바 0.0025-0.0035 중량%를 첨가하고 원료 중량에 대해 2-4배 부피의 물을 첨가하여 90-100℃의 온도에서 5-7시간 가열하는 것을 특징으로 하는 왕메추리 육수 제조방법. After putting quail meat and chicken into the extractor at a weight ratio of 3.5 - 4.5:1, onion 0.15-0.25% by weight, green onion 0.05-0.15% by weight, ginger 0.005-0.015% by weight, garlic 0.015-0.025% by weight based on the total weight of the meat. 0.15-0.25% by weight of radish, 0.0015-0.0025% by weight of bay leaf, 0.0005-0.0015% by weight of rosemary and 0.0005-0.0015% by weight of whole black pepper were added, and then 2-4 times the volume of water was added to the total weight of the raw material. Extraction step of heating for 5-7 hours at a temperature of 90-100 ℃;
A filtration step of first filtering using a 100 mesh standard sieve and then taking the filtrate and filtering it secondarily using a 140 mesh standard sieve; and,
Sterilizing and packaging;
consists of,
In the extraction step, after putting quail meat and chicken in a weight ratio of 3.5 - 4.5: 1 into the extractor, 0.15-0.25% by weight of onion, 0.05-0.15% by weight of green onion, 0.005-0.015% by weight of ginger, garlic based on the total weight of meat 0.015-0.025 wt%, radish 0.15-0.25 wt%, bay leaves 0.0015-0.0025 wt%, rosemary 0.0005-0.0015 wt%, whole black pepper 0.0005-0.0015 wt%, dried astragalus 0.0035-0.0045 wt%, dried angelica 0.0145-0.0155-0.0155 % by weight, oak 0.0125-0.0135% by weight, licorice 0.0015-0.0025% by weight and guava 0.0025-0.0035% by weight, and 2 to 4 times the volume of water based on the weight of the raw material added, at a temperature of 90-100 ℃ 5-7 Method for producing king quail broth, characterized in that time heating.
100 메쉬 표준 체를 이용하여 1차 여과한 후 여과액을 취해 다시 140메쉬의 표준 체를 이용하여 2차 여과하는 여과단계; 및,
살균하여 포장하는 단계;
로 구성되고,
상기 추출단계에서, 왕메추리 고기와 닭고기를 3.5 - 4.5:1 중량비로 추출기에 투입한 후 고기 총 중량에 대해 양파 0.2-0.3 중량%, 대파 0.1-0.2 중량%, 생강 0.005-0.015 중량%, 마늘 0.015-0.025 중량%, 무 0.05-0.15 중량%, 월계수잎 0.0015-0.0025 중량%, 건조된 황기 0.0035-0.0045 중량%, 건조된 당귀 0.0145-0.0155 중량%, 엄나무 0.0125-0.0135 중량%, 감초 0.0015-0.0025 중량% 및 구아바 0.0025-0.0035 중량%를 첨가하고 원료 중량에 대해 2-4배 부피의 물을 첨가하여 90-100℃의 온도에서 5-7시간 가열하는 것을 특징으로 하는 왕메추리 육수 제조방법.After putting quail meat and chicken into the extractor at a weight ratio of 3.5 - 4.5:1, onion 0.15-0.25% by weight, green onion 0.05-0.15% by weight, ginger 0.005-0.015% by weight, garlic 0.015-0.025% by weight based on the total weight of the meat. 0.15-0.25% by weight of radish, 0.0015-0.0025% by weight of bay leaf, 0.0005-0.0015% by weight of rosemary and 0.0005-0.0015% by weight of whole black pepper were added, and then 2-4 times the volume of water was added to the total weight of the raw material. Extraction step of heating for 5-7 hours at a temperature of 90-100 ℃;
A filtration step of first filtering using a 100 mesh standard sieve and then taking the filtrate and filtering it secondarily using a 140 mesh standard sieve; and,
Sterilizing and packaging;
consists of,
In the extraction step, quail meat and chicken meat are put into the extractor at a weight ratio of 3.5 - 4.5: 1, and then 0.2-0.3% by weight of onion, 0.1-0.2% by weight of green onion, 0.005-0.015% by weight of ginger, garlic based on the total weight of meat 0.015-0.025% by weight, radish 0.05-0.15% by weight, bay leaf 0.0015-0.0025% by weight, dried astragalus 0.0035-0.0045% by weight, dried angelica 0.0145-0.0155% by weight, moth 0.0125-0.0135% by weight, licorice 0.0015-0.0025 A method for producing king quail broth, characterized in that by adding 0.0025-0.0035% by weight of guava and 2-4 times the volume of water relative to the weight of the raw material, and heating at a temperature of 90-100 ° C. for 5-7 hours.
A king quail dish containing the king quail broth of claim 3.
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