KR20120091633A

KR20120091633A - Art of cooking duck steamed dish having ribs taste

Info

Publication number: KR20120091633A
Application number: KR1020110011516A
Authority: KR
Inventors: 서명희
Original assignee: 서명희
Priority date: 2011-02-09
Filing date: 2011-02-09
Publication date: 2012-08-20

Abstract

PURPOSE: A cooking method of duck stew having the taste of ribs is provided to remove the unique smell generated from duck meat for improving the palatability. CONSTITUTION: A cooking method of duck stew having the taste of ribs comprises the following steps: cutting duck meat into 3-7cm, and soaking the duck meat in clean water for removing the blood and foreign materials(S10); inserting a lacquer extract into liquid obtained by boiling cnidium officinale, astragalus membranaceus, and glycyrrhiza uralensis to obtain first sauce(S20); mixing ground pineapple, ground apple, ground kiwi, ground pear, soy sauce, starch syrup, and a Japanese apricot undiluted solution to obtain second sauce(S30); boiling the duck meat, the first and second sauce, and jujube in a pressure cooker for 8-12 minutes(S40); inserting raw chestnut, carrot, walnut, and ginkgo nuts into the pressure cooker 8-12 minutes after turning off the heat, and boiling the mixture for 16-24 minutes(S50); cutting onions into a dice shape, and cutting red pepper and green pepper before removing seeds, and putting the cut vegetables on the duck stew in a container with obtained stock(S60); and sprinkling pine nuts, sesame seeds, and black sesame seeds(S70).

Description

Ribs steamed duck cooking method {ART OF COOKING DUCK STEAMED DISH HAVING RIBS TASTE}

The present invention relates to a method of cooking duck duck ribs, more specifically, by using the steamed rib sauce when cooking duck steamed to improve the taste and aroma to feel the taste of ribs, young and old can enjoy the duck dishes It is about cooking the duck steamed ribs to make.

In general, the ribs used for cooking are meats attached to the ribs and ribs of livestock such as cattle and pigs, or poultry such as chickens and ducks. It is one of the favorite foods cooked on the table and put on our table.

In recent years, as the living conditions become more abundant, many families eat out, and many people choose to consume a variety of ribs such as steamed ribs or grilled ribs.

However, ingesting animal foods such as braised ribs causes a lot of uric acid when meat proteins are assimilated in the human body, and the kidneys are overloaded to break down and excrete it. There is a problem.

In addition, when ingesting meat, inevitably animal fat, which is mostly saturated fatty acid, is also ingested together. The animal fat component coagulates in the process of moving along blood vessels, and as a result of clots generated in blood vessels, it causes disorders in blood circulation. As a result, it is known that it causes various adult diseases such as hypertension, arteriosclerosis, and stroke, and there is a tendency to gradually avoid the intake of meat. There is a problem that an imbalance causes a loss of health.

On the other hand, ducks are wild animals of the genus Gooseneck Ducks and the subfamily of ducks, which were reared in ancient Egypt from 2 to 3 thousand BC, and are known to have been raised in the swampy areas of southern China in Asia. . Ducks have been widely used in traditional Chinese medicine and folk medicine for the treatment and prevention of various diseases such as stroke, hypertension and heart disease.

Dr. Il-hoon Kim (1909-1992), revered under the legendary name, introduced the prescription of ducks in detail while publishing a book, New Drug, which offered an alternative to the era of cancer and incurable diseases. When the clinical case was excellent, duck weakness began to attract attention. Adult diseases are not caused by past diseases or inadvertent care, but are caused by the weakening of the immune system by all kinds of toxic substances and heavy metals that enter and accumulate in the body through respiration and food intake. One is true.

Duck meat, which is understood in Chinese medicine, is sweet, salty, and flat. It acts on the menopausal nerves, helping to loosen, relieve heat and ease the book. It is known to treat sudden fever and vengeance, to swell the swollen bones, and to control bone fever, cough, and pulmonary tuberculosis.

Eating the head of the duck to treat the water species (水腫) to urinate well, and the duck blood is salty and non-poisonous to send blood and releasing all the poison is used for anemia, dysentery, etc. It is also burned in. If a person is drowned and dies, the duck blood can flow into the mouth and it can be revitalized. In this case, it is desirable to use white duck blood. Duck eggs look at the sound and reduce the heat of the lungs, so the cough and sore throat caused by waste heat, diarrhea or dysentery boiled and eat. Eat salty but not too much. Duck oil is very cold in nature, and it is known to control the heat of swelling and cold heat. Duck gallbladder is spicy and cold, and is applied to hemorrhoids, a kind of hemorrhoids. (Conjunctivitis) It is known to put it early (see agreement, medical introduction, fragrance collection room, synonym dictionary, Chinese medicine war).

Even when such drug efficacy and the like are known, various cooking methods for commercial use have not been introduced, and due to the peculiar odor generated from duck meat, its preference is inferior to that of other commercially available meat foods. This is one of the problems to be solved for the commercialization of duck meat in the future.

Considering the properties of duck meat, which have been identified in oriental medicine and food nutrition, the related industry has been proposed to manufacture a variety of duck dishes for the purpose of health improvement and various dietary improvements through foodization of duck meat. The present invention has been proposed as part of the background of food development in the food industry.

The present invention has been proposed to solve the conventional problems as described above, the purpose is to help prevent various adult diseases such as hypertension, arteriosclerosis, stroke through the foodization of duck meat containing unsaturated fatty acids and eating To provide a steamed duck steamed cooking method to improve.

In addition, another object of the present invention is to provide a method of cooking duck duck steamed ribs that can increase the consumption of the duck by improving the preference by removing the unique smell generated from the duck meat.

However, the object of the present invention is not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

Galbi-flavored duck cooking method of the present invention for achieving the above object, the first to prepare the duck meat by cutting the duck meat into 3 to 7 cm in size, soaked in clear water to remove blood and foreign matter Steps;

A second step of preparing a first sauce by adding a lacquer extract to the water of Cheongung, Astragalus and Licorice;

A third step of preparing a second sauce in which pineapple, apple, kiwi, and pears are added to the resulting product by adding soy sauce, syrup, and plum stock solution;

A fourth step of putting the duck meat prepared in the first step into a pressure cooker and putting the first sauce, the second sauce and the jujube prepared in the second and third steps to boil for 8 to 12 minutes;

8 to 12 minutes after turning off the light after the fourth step is made, characterized in that it comprises a fifth step of boiled for 16 to 24 minutes put into a yield, carrot, walnut, ginkgo.

At this time, according to an additional feature of the present invention, the sixth step of preparing to remove the seed by squarely slicing the onion to the size of 2 to 4cm, chopped red pepper and Cheongyang pepper; It is preferable to further include a seventh step of putting the duck steamed boiled in the fifth step in a container, and put the prepared in the sixth step in the remaining broth and put it on top of the steamed duck.

In addition, according to another additional feature of the present invention, it is preferable to include an eighth step of sprinkling pine nuts, sesame seeds, black sesame seeds after the seventh step is made.

By applying the steamed duck ribs cooking method of the present invention made as described above, it is possible to help prevent various adult diseases such as hypertension, arteriosclerosis, stroke through foodization of duck meat containing unsaturated fatty acids and improve the diet It can be effective.

In addition, by eliminating the peculiar smell generated from duck meat can be tailored to the taste of younger consumers to improve the preferences there is an effect that can increase the consumption of duck meat in the future.

1 is a flowchart for explaining a rib roast duck cooking process according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail the method of cooking duck steamed ribs according to a preferred embodiment of the present invention.

However, the scope of the present invention is not limited by the embodiments presented in the specification of the present invention, and the technical idea of the present invention and claims to be described below by those skilled in the art to which the present invention pertains. It is to be understood that various modifications and variations are possible within the scope of equivalents.

Further, in describing the embodiments, descriptions of technical contents which are well known in the technical field to which the present invention belongs and which are not directly related to the present invention will be omitted. This is to more clearly communicate without obscure the subject matter of the present invention by omitting unnecessary description.

Accompanying drawings Figure 1 is a flow chart for explaining the rib roast duck cooking process according to an embodiment of the present invention.

First, the method of cooking steamed duck ribs according to the present invention is configured to remove the unique smell of duck meat to consume a relatively large amount of duck, it is configured to be presented as a nutritional and health food with the medicinal effect of the seasoning sauce.

To this end, the method of cooking duck steamed duck in accordance with the present invention duck preparation step (S10), the first sauce preparation step (S20), the second sauce preparation step (S30), boiling step (S40), the step of boiling (S50) is made. In addition to this, the onion, red pepper, chungyang pepper soaked in the broth duck duck on top of the steaming step (S60), and pine nuts, sesame seeds, black sesame seeds may be further included (S70).

In step S10, 1.5kg of duck meat, in which the hair and intestines are removed, is cut into pieces of 3 to 7 cm, and soaked in clear water for 10 to 12 hours to remove blood and foreign substances. At this time, the duck is preferably frozen as much as possible so that the taste does not fall, it is preferable to use the duck in a tender state. In addition, the description will be based on the 1.5kg of duck meat, but the present invention is not limited thereto, and the mixing ratio of the seasoning sauce is also increased or decreased according to the increase or decrease of the weight of the duck.

In the step S20, the first source is prepared by adding a lacquer extract to water decoction of Cheongung, Astragalus and Licorice.

At this time, the cheongung is effective in calming, analgesic, tonic, headaches, anemia, gynecological diseases, etc., is a medicine that can benefit from hangover steamed duck of the present invention.

The Astragalus is effective in tonic, cold, diuretic, and swelling, so it is physical weakness, fatigue boredom, blood donation deprivation (탈), hysteresis, intestinal dehydration, internal organs? It is prescribed for cold sweat and peripheral nerves, and it is a medicine that benefits the body of people who ate meat.

The licorice is to provide a sweet taste, when mixed with the seasoning sauce is provided with a sweet taste as a whole without adding a sweetener, and is mixed with other herbal ingredients to have a neutralizing effect.

In addition, lacquer preserves the cells of the human body so that it does not harm and cure various diseases as well as aids digestion, releases blood and inflammation, clears blood, kills germs, urinates well, warms the body, neuralgia, arthritis, It has excellent effects on gastrointestinal disease, caring, pleurisy, osteomyelitis and various cancers.

In step S30, the second sauce is prepared by adding soy sauce, syrup, and plum juice to the result of grinding pineapple, apple, kiwi and pear.

The pineapple is rich in vitamin B1 than vitamin C, but it is also effective in relieving appetite and fatigue due to the action of citric acid and vitamin B1, which is especially effective in reducing greasy meat. To reduce the odor peculiar to the duck.

Here, in the present invention, in addition to the pineapple, apples, kiwi, pears, plum juice can be mixed to reduce the feeling of duck meat, persimmon, taraji, figs, strawberries, grapes, peaches, plums, tangerines You may choose to mix more.

In step S40, the duck meat prepared in step S10 is placed in a pressure cooker, and the first sauce, the second sauce and the jujube prepared in steps S20 and S30 are put and boiled for 8 to 12 minutes to cook.

The jujube contains nutrients, such as protein and fat, and 36 kinds of various inorganic elements. In particular, the jujube contains a lot of nutrients such as vitamin C, vitamin B group, calcium, and phosphorus such as natural vitamins. In addition, in oriental medicine, jujube is used as a tonic, steaming and drying ripe jujube, and when it is eaten, it is known to lower heat, dilute stools to eliminate constipation, and cough.

In the S50 step, after the S40 step is made, turn off the fire, put the yield, carrot, walnut, ginkgo after 8 to 12 minutes to boil for 16 to 24 minutes. By such a boil step, the protein can be cooked while chewy duck meat.

In step S60, the onions are square-cut to a size of 2 to 4 cm, and red peppers and cheonyang peppers are sliced and prepared by removing seeds, and the duck steamed boiled in step S50 is placed in a container, and the prepared broth is prepared in the remaining broth. Toss the onion and put it on top of the steamed duck.

In step S70, sprinkled pine nuts, sesame seeds, black sesame seeds on the duck steamed to complete the duck steam applied to the present invention.

Claims

A first step of preparing duck meat by cutting the duck meat into pieces of 3 to 7 cm, removing blood and foreign substances by soaking in clear water;
A second step of preparing a first sauce by adding a lacquer extract to the water of Cheongung, Astragalus and Licorice;
A third step of preparing a second sauce in which pineapple, apple, kiwi and pears are added to the resulting product by adding soy sauce, starch syrup and plum stock solution;
A fourth step of putting the duck meat prepared in the first step into a pressure cooker and putting the first sauce, the second sauce and the jujube prepared in the second and third steps to boil for 8 to 12 minutes;
8 to 12 minutes after turning off the fire after the fourth step is put into the raw meat, carrot, walnut, ginkgo steak duck steamed cooking method characterized in that it comprises a fifth step to boil for 16 to 24 minutes .

The method of claim 1,
A sixth step of cutting the onion into squares having a size of 2 to 4 cm, removing the seeds by slicing the red and cheongyang peppers diagonally;
Put the duck steamed boiled in the fifth step in a container, and the seventh step of putting the steamed duck steamed by putting the prepared in the sixth step in the remaining soup on top of the duck steamed cooking method characterized in that it further comprises .

The method of claim 2,
After the seventh step is made, steamed duck ribs cooking method characterized in that it comprises an eighth step of sprinkling pine nuts, sesame seeds, black sesame seeds on it.