KR20120081532A

KR20120081532A - A processing method of a duck

Info

Publication number: KR20120081532A
Application number: KR1020110003413A
Authority: KR
Inventors: 박율권; 정선아
Original assignee: 박율권; 정선아
Priority date: 2011-01-11
Filing date: 2011-01-11
Publication date: 2012-07-19

Abstract

PURPOSE: A producing method of grilled short rib patties using duck meat is provided to offer soft eating texture of the grilled short rib patties to users compare to conventional grilled short rib patties. CONSTITUTION: A producing method of grilled short rib patties using duck meat comprises the following steps: deboning duck, and separating the obtained duck meat into leg meat, breast meat, wing meat, and the skin; grinding the duck breast meat using a meat tenderizer; finely cutting the leg and wing meat using a mincer and a grinder; heating the skin for removing 40-60% of oil, and grinding with the grinder; mixing all the meat ingredients, and adding phosphate, soybean powder, starch, a flavoring agent, refined salt, and black pepper powder for mixing; and molding the obtained mixture using a rib patty molding frame. The duck meat mixture additionally contains a seasoning having the taste of grilled meat, bulgogi, curry, or cheese.

Description

Manufacturing method of duck tteokgalbi {a processing method of a duck}

In the present invention, in the preparation of Tteokgalbi with duck, in particular, the duck shell and flesh (chest, leg and wing meat, etc.) are processed according to the characteristics of each part and then mixed and kneaded so that the meat itself has excellent elasticity and texture. It relates to a duck duck ribs manufacturing method.

Duck meat is a good source of iron, phosphorus and vitamin B compared to other meats, has a higher content of unsaturated fatty acids than beef and pork, and is rich in essential amino acids such as lysine, valine, threonine, leucine and methionine. Known as food.

In addition, the nutritional value is very good and low calorie diet, weight recovery patients, elderly physical activity is also suitable for the elderly.

In addition, while other meats are mostly acidic foods, duck meat is weakly alkaline for the human body. So, it is very strong in sodium, calcium, lecidin and serenium, which reduces cholesterol in blood vessels, which helps prevent stroke, arteriosclerosis and high blood pressure. It is also known as a food that helps greatly suppress osteoporosis, diabetes, neuralgia, and cancer cell development.

In addition, since duck oil is unsaturated fat, it contains linoleic acid and linoleic acid, which are essential fatty acids for our human body, which inhibits the formation of cholesterol and facilitates blood circulation. It is good for arteriosclerosis and high blood pressure. It is much higher than pork and chicken. It is rich in essential amino acids and various vitamins. The protein is 1.4 times that of soybean and 6 times that of rice, and the vitamin is 3.5 times that of chicken.

In particular, the high content of vitamin C, vitamin B1, vitamin B2, etc. improves endurance, prevents concentration and has the effect of driving out chronic fatigue. In addition, it contains a lot of calcium, phosphorus, iron, potassium, etc. is also an important mineral source for the human body.

However, duck meat is relatively rancid, and the fat content is about 40% more than twice that of beef, pork, and chicken, and is mainly due to the large amount of fat and duck meat that exist between the skin and the lean meat. Some consumers tend to be reluctant to eat duck.

On the other hand, the processed duck foods include smoked duck, duck chops, steak, etc. In recent years, duck cakes are also introduced. In addition, Patent Registration No. 10-0515522 (Registration date 2005.09.09) "Processing of duck shells" ( Hereinafter, referred to as' Selection 1 ', and Published Patent Publication No. 10-2010-0111154 (published 2010.10.14) "Method of manufacturing smoked duck with reduced weight loss and processing time" (hereinafter' Selection 2) And Korean Patent No. 2001-0099158 (published 2001.11.09) "Processed food based on sulfur ducks and ducks and its manufacturing method" (hereinafter referred to as 'Selection 3') exist.

However, the first invention 1 is a method of processing the duck shell, which includes dyeing the selected duck by dyeing the salt, and then, including the step of boiling the dyed duck to remove the unique smell of the duck by flavor, taste, palatability The purpose of the present invention is to provide a processing method of duck shells with excellent texture, excellent texture, enhanced color development, and minimal shelf life during cooking, which are completely different from those pursued in the present invention. Able to know.

Selection 2 is prepared by adding 20-40 g of at least one starch powder selected from sweet potato starch and potato starch together in the dyeing process for one raw duck meat, and then ripening for 150-210 minutes, and then ripening the raw duck meat at 70-73 ° C. It is a method of baking for 120-140 minutes to increase the addition rate of smoked ducks and to reduce labor costs due to reduction in light heat ratio and processing time, which is also a completely different invention from the pursuit of the present invention as a method for producing smoked ducks. Can be.

Although the invention 3 relates to a method of manufacturing ham, sausage, spam, etc. using duck or sulfur duck, it simply means that ham, sausage, or spam is produced using duck or sulfur duck. It is an incomplete invention that overlooks the characteristics of duck meat, especially the duck shell containing more than 40% of oil, and there is a defect such as the fact that it is not actually produced by products such as ham or sausage.

In addition to the conventional duck tteokgalil introduced to the most of the oily skin can not produce a seamless tteokgalbi because it was made by crushing and mixing the pork or chicken, so it makes sense only duck duck ribs actually 100% duck Tteokgalbi was not seen.

In addition, the conventional Tteokgalbi is prepared by crushing, compressing, and freezing duck meat to produce frozen food, and then mixing it with other meats such as pork and chicken. The texture was quite different, followed by other discomforts.

Patent registration No. 10-0515522 (Registration date 2005.09.09) "Processing method of duck shell" Korean Patent Publication No. 10-2010-0111154 (published date 2010.10.14) "Method of manufacturing smoked duck which reduced raw meat and reduced processing time" Patent Publication No. 2001-0099158 (published 2001.11.09) "Processed food based on sulfur ducks and ducks and its manufacturing method"

The present invention has been invented to solve the above-mentioned conventional problems, in particular, in the manufacturing of the duck chops to cook the tteokgalbi without adding any other meat such as pork or chicken, and the dough is taken with a predetermined mold It is an object of the present invention to provide a method for producing a duck Tteokgalbi, which is softer and more excellent in texture than conventional Tteokgalbi prepared by the conventional compression method.

Duck tteokgalbi manufacturing method of the present invention consists of the following steps.

Deboning process to separate the bones of ducks, breast meat, thigh meat and wings, shells, etc .;

Mincing breast meat as a meat grinder, thighs and wings are processed finely mincer (mincer) or crusher, processing the process of pulverizing with a pulverizer after removing the oil of about 40 to 60% by heating the oil mainly;

Mix the flesh (breast meat, thigh meat and wing meat) and the skin, and here, based on the weight of the duck meat 0.6-1% by weight, soybean powder 1-3% by weight, starch 1-3% by weight spices 0.3-0.6% Mixing step of mixing and kneading by adding%, refined salt 0.3-2% by weight and pepper 0.4-0.7% by weight;

The dough is a manufacturing method of duck-teokgalbi characterized in that it consists of a step of dipping the tteokgalbi by forming a mold of the tteokgalbi of a predetermined form.

In the process of mixing the flesh and the skin is characterized in that it further adds any one of the seasoning ribs or bulgogi seasoning, or curry or cheese flavoring seasoning.

The surface of the Tteokgalbi is characterized by including the seasonings, or seasonings marinated ribs or bulgogi, or seasonings of curry or cheese.

In the present invention, in the process of kneading the flesh (chopped breast meat and crushed thigh meat and wing meat) and the oil and crushed skin together, the oil remaining in the skin is properly infiltrated into the flesh to make the flesh of the duck body softer and lighter. In addition, the additives, such as soybean powder, starch phosphate and spices, induces off-flavor and smooth molding of ducks. Will be followed.

Footing Process:

First, remove the bones from the duck, and separate them by breast, leg, wing, and shell.

Manufacturing process:

Subsequently, the breast meat is chopped through the meat grinder, and the leg and wing meat is finely chopped by a mincer, and the shell has a lot of water-soluble oils. 60% of oil is removed and then crushed by a grinder. In particular, since the shell is mostly water-soluble oil, the volume and weight of the shell are reduced as much as the oil is removed.

Mixing process:

Mix and knead breasts, thighs and wings, and skins processed as above, but based on the mixed duck weight, 0.6-1% by weight of phosphate, 1-3% by weight of soybean powder, 1-3% by weight of starch, 0.3-0.6 weight% of spices, 0.3-2 weight% of refined salt, and 0.4-0.7 weight% of pepper are added and mixed and kneaded.

The meat grinder is a device that mechanically tears, chops, and stretches the breast meat, making the breast meat softer, and the mincer grinder is a device for chopping or grinding meat.

In addition, the phosphate absorbs oil from the flesh mixed with flesh and skin to increase the binding force, and gives elasticity to the meat. Soybean powder makes the meat more savory, and at the same time, it absorbs moisture and oil from the dough. When absorbed and molded into the shape of tteokgalbi, the particles such as breast meat, thigh meat, wing meat, skin, etc., are aggregated together at room temperature, and starch acts to increase the binding force between the crushed skin and flesh. In ducks I work to get rid of the peculiar off-flavor.

In other words, during mixing and kneading the skin and flesh, the oil remaining in the skin naturally flows out and soaks in the flesh to maintain a soft and light meat. The soybean powder, starch and phosphate also absorb meat oil mixed with it. At the same time to strengthen the binding force of the flesh and skin and at the same time give elasticity, and the soybean powder is to act to make the protein taste more protein and sue.

Molding Process:

When the dough is made as above, it is made into a tteokgalbi through a molding mold of a predetermined form and then baked in an oven for 5 to 10 minutes and commercialized.

In particular, the duck tteokgalbi prepared through the process of the present invention as described above is not mixed with any other meat such as pork or chicken, so you can enjoy the taste of the duck meat itself, the duck chops prepared because the duck oil is quite missing state It does not have a lot of oil discharge when roasting for eating, so there is no problem of heating and cooking, and because it does not have much oil, it is good to eat because it does not feel tired when eating, and due to the unique nutrition of the duck, it can greatly contribute to national health. Will be.

On the other hand, in the process of mixing the skin and flesh by selecting any one of the seasoning rib or bulgogi seasoning, or curry or cheese flavored seasoning, it is possible to vary the taste of the Tteokgalbi is the consumer's choice The width can be further increased.

The ribs seasoning, bulgogi seasoning, curry seasoning, cheese flavor seasonings, etc. may be applied to the surface after the completion of the forming of the tteokgalbi baked or steamed, and may also utilize a variety of seasonings or sauces.

In addition, thinly sliced tteokgalbi prepared by the manufacturing method of the present invention may be utilized as a stew or radish, it is easy to develop a variety of menus in various forms.

Footing Process:

A duck weighed 2.5kg and divided bones and flesh. The flesh portion was divided by the wings and legs, and breast portion, etc., wherein the shell 623g, the flesh came out 692g.

Manufacturing process:

The shell was put in a steamer (pressure cooker) and steamed for 5 minutes to steam the oil. At this time, the oil weight of the shell was 341g.

The skin was then ground with a grinder, the meat was minced with a meat grinder, and the wings and thighs were also ground with a mincer.

Mixing process:

Spices 0.6g, refined salt 1.7g, soybean powder 17g, pepper 0.6g, starch 17g, phosphate 11g was added to the ground skin and flesh, and then mixed and kneaded.

Molding Process:

The dough was placed in a mold having a width of 10 cm, a length of 5 cm, and a height of 2.5 cm, and then molded in a oven for 6 minutes to form a cuboid rib.

Tteokgalbi prepared by the above method, the skin is more skinny and tender, and the meat is tender by the plowing of the proper oil and the meat seasoning. Wing meats were mixed and molded and baked in an oven. The taste was lighter and more savory, and the texture was very good.

Claims

Deboning process to separate the bones of the duck and divided into parts such as breast meat, thigh meat and wing meat, shell;
Mincing breast meat as a meat grinder, thighs and wings are processed finely mincer (mincer) or crusher, processing the process of pulverizing with a pulverizer after removing the oil of about 40 to 60% by heating the oil mainly;
Mix the flesh (breast meat, thigh meat and wing meat) and the skin, and here, based on the weight of the duck meat 0.6-1% by weight, soybean powder 1-3% by weight, starch 1-3% by weight spices 0.3-0.6% Mixing step of mixing and kneading by adding%, refined salt 0.3-2% by weight and pepper 0.4-0.7% by weight;
The dough is a method of producing a duck tteokgalbi characterized in that to prepare a tteokgalbi through a mold of tteokgalbi of a predetermined form.

The method of claim 1,
In the process of mixing the flesh and skin, the method of producing duck Tteokgalbi characterized in that it further adds any one of the seasoning ribs or bulgogi, seasonings curry or cheese flavor.