KR20170011439A

KR20170011439A - Fruit marinated grilled duck source composite and Fruit marinated grilled duck

Info

Publication number: KR20170011439A
Application number: KR1020150104081A
Authority: KR
Inventors: 김명자
Original assignee: (주)상건
Priority date: 2015-07-23
Filing date: 2015-07-23
Publication date: 2017-02-02

Abstract

The present invention provides a fruit duck matrix source composition and a fruit duck matrix wherein the composition of the fruit duck matrix source composition of the present invention comprises from 1.5 to 3.5 parts by weight of a seasoning sauce, from 1.5 to 4.5 parts by weight, 4.5 to 4 parts by weight of red pepper powder, 0.02 to 0.3 parts by weight of ginger, 1 to 4 parts by weight of liver garlic, 0.005 to 0.023 parts by weight of pepper, 1 to 4 parts by weight of onion, 0.05 to 0.4 part by weight of sesame oil, 8 to 10 to 30 parts by weight of the duck meat according to the present invention. The duck meat according to the present invention comprises 1.5 to 3.5 parts by weight of the seasoning sauce, 1.5 to 4.5 parts by weight of the seasoning sauce, 1.1 to 4.5 parts by weight of salt, 4.5 to 4 parts by weight of pepper powder, 1 to 4 parts by weight of pepper powder, 0.02 to 0.3 parts by weight of ginger, 1 to 4 parts by weight of liver garlic, 0.005 to 0.023 parts by weight of pepper, 1 to 4 parts by weight of onion, 0.05 to 0.4 parts by weight of sesame oil, And 10 to 30 parts by weight of the component (8).

Description

The present invention relates to a fruit duck mixture, a fruit duck mixture, and a fruit duck mixture,

The present invention relates to a fruit duck stock source composition and a fruit duck stock, and more particularly, to a fruit duck stock source composition and a fruit duck stock that enable the user to feel the flavor of a new duck that he has not experienced before.

Duck meat is a kind of alkaline food in meat. Unsaturated fatty acid which is not accumulated in the body is much higher than other meat, rich in essential amino acid and various vitamins, protein is 6 times of rice, 1.4 times of soybean, . Especially, vitamin C, vitamin B1 and vitamin B2 content is high, preventing the concentration and endurance of the deterioration, while preventing stomach acid body. It is also known as a source of important minerals because it contains a lot of calcium, iron and potassium. In particular, unsaturated fatty acids are essential for maintaining the normal function of the body's growth, health, and physiological processes, but they are called essential fatty acids because they are not synthesized in the body and must be ingested as food. [0004] A large amount of duck meat is known to have an excellent effect in controlling the metabolism, releasing various poisons accumulated in the body and helping circulation. In addition, duck meat has high quality minerals such as essential amino acids and minerals, vitamin C, vitamin E, vitamin B1, vitamin B2, calcium, phosphorus, iron and potassium which are essential for normal human body function. Nutrition source.

However, in spite of this efficacy, duck meat has not developed a wide range of demand for ducks due to the feeling of duck meat and other duckiness, the feeling of duck oil due to it, and the meat quality.

Therefore, in order to solve the above-mentioned problem of duck meat, methods of adding a component for removing odor to the sauce during cooking of duck meat have been used, but the above problems are not sufficiently solved.

On the other hand, there is a lot of ducks in the market so that they can eat more delicious food by eliminating the unique characteristics of duck meat. Duck is a food that is cooked with seasoning sauce and duck meat with seasoning sauce added to duck meat, so you can enjoy duck meat in the form of rucksack like other meat rucksack. It is a duck meat dish to try to eat a duck by eating a duck matriculation by the sauce of the duck which does not become the noodles of the duck meat.

By the way, even if you cook the duck meat with seasoning sauce, it is somewhat insufficient to completely feel the duck-specific duckiness. In addition, it has not yet been found out that a duck rucksack, which allows the duck rucksack to be mixed with the fruit to be enjoyed with the fruit, thereby allowing the duck flavor and the fruit flavor to be enjoyed properly. Particularly, duck meat is divided into flesh part and shell part, and there is no marbling in lean meat, so meat tends to be tanned while being ripe.

Domestic registered patent No. 10-1135523 (registered April 04, 2012) Korean Registered Patent No. 10-1231781 (Registered on Mar. 02, 2013)

The present invention has been developed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a duck meat product which can prevent a duck taste from being lowered, To provide a novel fruit duck rug and a fruit duck rug cooking composition which is sufficiently satisfactory for ingestion and which allows the duck rug to be mixed with the passing duck to consume the duck together with the fruit thereby allowing the duck flavor and the fruit flavor to be enjoyed more properly . It is also an object of the present invention to provide a fruit duck ration which enables to consume vitamins and fructose that are insufficient in duck meat.

According to an aspect of the present invention, there is provided a flavor enhancer composition comprising 1.5 to 3.5 parts by weight of a seasoning sauce, 1.5 to 4.5 parts by weight of white sugar, 1.1 to 4.5 parts by weight of salt, 1 to 4 parts by weight of red pepper powder, 0.02 to 0.3 parts by weight of ginger, 1 to 4 parts by weight of liver garlic, 0.005 to 0.023 parts by weight of pepper, 1 to 4 parts by weight of onion, 0.05 to 0.4 parts by weight of sesame oil and 5 to 30 parts by weight of fruits.

The seasoning sauce is characterized by a mixture of concentrated lemon juice, salt, nucleic acid, alcohol, silk papdaide, flavor enhancer and water.

The water is characterized by being alkaline water.

0.3 to 0.6 parts by weight of the concentrated lemon juice, 0.1 to 0.6 parts by weight of salt, 0.005 to 0.02 parts by weight of nucleic acid, 0.1 to 0.35 parts by weight of silk papyrstite, 0.01 to 0.04 parts by weight of a flavor enhancer, And 40 to 80 parts by weight.

The duck core may be formed by further mixing 0.1 to 0.5 parts by weight of sesame with the source composition.

When the seeds are present, the fruits are removed and mixed to prevent the taste from dropping due to fruit seeds when the ducks are consumed.

According to the present invention, there can be provided a duck molding characterized in that a source composition for the duck core is mixed with 55 to 85 parts by weight of duck meat.

1.5 to 4.5 parts by weight of the above seasoning sauce, 1.1 to 4.5 parts by weight of salt, 1 to 4 parts by weight of red pepper powder, 0.02 to 0.3 part by weight of ginger, 1 to 4 parts by weight of liver garlic, 0.005 to 0.023 1 to 4 parts by weight of onion, 0.05 to 0.4 parts by weight of sesame oil and 5 to 30 parts by weight of fruit are mixed with 55 to 85 parts by weight of a raw material duck meat raw material which is formed by slicing duck meat, .

The source composition for the duck-casting force and the duck meat of the main raw material are mixed, and the source composition and the duck meat of the main raw material are matured for 12 to 72 hours in a state of being evenly boiled.

The present invention is sufficiently satisfactory for the ingestion of delicious and nutritious ducks by eliminating the factor of lowering the duck taste, such as removing the duckiness of the duck when cooking the duck rucksack. In addition, in the present invention, the ducks are mixed with the passing ducks, and the ducks are consumed with the fruits so that the duck flavor and the fruit flavor can be enjoyed more properly.

1 is a photograph showing a fruit duck texture according to the present invention
Fig. 2 is a photograph showing a state in which the fruit duck ridge shown in Fig. 1 is contained in a cooking vessel
Fig. 3 is a photograph showing the cooked state of the fruit ducks of the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The objects, features and advantages of the present invention will be more readily understood by reference to the accompanying drawings and the following detailed description. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In describing the components of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are intended to distinguish the constituent elements from other constituent elements, and the terms do not limit the nature, order or order of the constituent elements. For example, if a component is described as being "connected", "coupled", or "connected" to another component, the component may be directly connected or connected to the other component, It is to be understood that other components may be "connected "," coupled "

Referring to the drawings, the fruit duck meat sauce composition according to the present invention is prepared by mixing seasoning sauce, white sugar, salt, pepper powder, ginger, liver garlic, pepper, onion, sesame oil and fruit (8). At this time, the seasoning sauce is made by mixing enriched lemon juice, salt, nucleic acid, alcohol, silk papade, flavor enhancer and water.

In the present invention, the duck meat (6) is mixed with a duck meat (6) prepared by mixing a duck sauce made of a mixture of seasoning sauce, rice wine, salt, pepper powder, ginger, liver garlic, pepper, onion, sesame oil and fruit .

The duck meat (6) is mixed in 55 to 85 parts by weight in the duck molding of the present invention. For example, when the amount of duck meat (6) is converted into weight, it can be said to be 55 to 85 g.

The seasoning sauce is mixed in 1.5 to 3.5 parts by weight. 55 ~ 85g of duck meat (6) is mixed with 1.5 ~ 3.5g seasoning sauce. In an embodiment of the present invention, 78.5 parts by weight of duck meat (6) is mixed with 2.2 parts by weight of seasoning sauce to make duck meat. In this case, the seasoning sauce may contain 0.3 to 0.6 parts by weight of concentrated lemon juice, 0.1 to 0.6 parts by weight of salt, 0.005 to 0.02 parts by weight of nucleic acid, 3 to 4.5 parts by weight of spirits, 0.1 to 0.35 parts by weight of silk paptilite, And 40 to 80 parts by weight of water. On the other hand, water is alkaline water. Each component of the seasoning sauce can be converted into weight units. For example, in 40 to 80 g of water, 0.3 to 0.6 g of concentrated lemon juice, 0.1 to 0.6 g of salt, 0.005 to 0.02 g of nucleic acid, 3 to 4.5 g of spirits, 0.1 to 0.35 g of silk papillite, 0.01 to 0.04 g of flavor enhancer . The alcoholic beverage may be soju or sake. The flavor enhancer may be a seasoning such as moo-won.

When the seasoning sauce is mixed with less than 1.5 parts by weight, the seasoning sauce becomes too tangy in the duck meat (6) and when the seasoning sauce is mixed in more than 3.5 parts by weight, the seasoning sauce becomes too thin, If the sauce is not properly cut into the duck meat (6), the flavor of the duck will decrease. Therefore, it is important to mix the seasoning sauce with 1.5 to 3.5 parts by weight.

The whitening agent is mixed at 1.5 to 4.5 parts by weight. White sugar is white sugar. The whiteness mixes with the sweetness of the duck flour to prevent rancidity (decay) of the duck flour. If the duck meat (6) and seasoning sauce are 55 ~ 58g and 1.5 ~ 3.5g respectively, the white sugar can be 1.5 ~ 4.5g. When the whitening sugar content is less than 1.5 parts by weight, the sweet taste is less than desired, so that the duck meat (6) tastes less and the flavor is lowered. If the whitening sugar content exceeds 4.5 parts by weight, the sweet taste is too strong, . Duck meat (6) is inherently much too strong to be buried in sweetness.

The salt is preferably a salt of the sun. You can use regular salt, but it is better to use sun salt. 1.1 to 4.5 parts by weight of salt are mixed. When the salt is converted into weight, it can be said that 1.1 to 4.5 g is mixed. If the salt is less than 1.1 parts by weight, the duck is too shallow, and if the salt exceeds 4.5 parts by weight, it is too weaved. So, the salt is adjusted to the range of 1.1 to 4.5 parts by weight.

The red pepper powder is intended to give an appropriate pungent flavor of the duck matrix. In the present invention, red pepper powder is preferably used. 1 to 4 parts by weight of the red pepper powder is mixed. 1 to 4 g of pepper powder can be mixed in terms of weight. When the red pepper powder is less than 1 part by weight (less than 1 part by weight), the spicy taste is less and the flavor due to the proper spicy taste of the duck is lost. When the red pepper powder is more than 4 parts by weight, It also loses its flavor. When the red pepper powder is more than 4 parts by weight, various flavors by the other ingredients of the ducks are put into the spicy taste.

The ginger is added in order to remove the specific nutrients in the duck meat (6). The ginger is mixed in 0.05 to 0.3 parts by weight. 0.05 to 0.3 g of ginger can be mixed in terms of weight. If the ginger is less than 0.05 part by weight, the peculiar piece of the duck meat (6) can not be removed. If the ginger is more than 0.3 part by weight, the taste of the ginger becomes too strong and the flavor of the duck meat is lost. When the ginger is more than 0.3 part by weight, the flavor of the duck cake is buried in the ginger flavor.

The liver garlic is also added to remove the specific nutrients from the duck meat (6). In this case, liver garlic is made by grinding whole grain in the form of particles. By adding liver garlic, it is more effective in eliminating the specific duck meat (6). The liver garlic is mixed in 1 to 4 parts by weight. The liver garlic may be mixed in an amount of 1 to 4 g by weight. If the amount of liver garlic is less than 1 part by weight, the peculiar piece of duck meat (6) can not be caught, and if the amount of liver garlic exceeds 4 parts by weight, the taste of duck carcass is buried in garlic taste. If the liver garlic is more than 4 parts by weight, the garlic flavor becomes too strong, and the taste of the duck muscle is lost.

The pepper is also intended to remove the noodles from the duck meat (6). The pepper is mixed in an amount of 0.005 to 0.03 part by weight. 0.005 to 0.03 g of pepper can be mixed in terms of weight. Pepper is relatively stronger in flavor than other spices such as ginger and liver garlic, so it mixes relatively smaller amount than ginger and garlic. If the pepper is less than 0.005 part by weight, the duck meat (6) can not be removed from the dough. If the pepper is more than 0.03 part by weight, the pepper taste is too strong and the flavor of the duck muscle disappears. In other words, if you put too much pepper, the taste of duck will disappear.

The onion has a sweet taste when it is cooked. In the present invention, the onion is mixed in order to utilize the original taste and sweetness of the onion. 1 to 4 parts by weight of onion are mixed. The onion can be sliced into a good size to be mixed. If the amount of the onion is less than 1 part by weight, the duck meat (6) is not removed, and the inherent fragrance of the onion and the proper sweet taste are not properly formed, When mixed, the sweetness becomes too much when the onion is cooked, and the flavor of the duck is reduced.

The sesame oil adds flavor of duck meat to the flavor of duck meat to further enhance the flavor of duck meat, and also helps prevent rancidity (decay) by forming an oil film on the surface of duck meat (6). In other words, the sesame oil adds to the taste of duck rubbing, but it is strong against corruption. 0.05 to 0.45 parts by weight of sesame oil is mixed. If the sesame oil content is less than 0.05 part by weight, the flavor of the dumplings may not be satisfactory or may be insignificant, which is insufficient to improve the flavor due to the delectable taste of the dumplings, and at the same time, it is insufficient to prevent the decay of the dumplings 6 If the sesame oil is more than 0.45 part by weight, the sesame oil flavor is too strong, so that the taste of the duck meat can be rather felt. Therefore, the mixing ratio of sesame oil is adjusted to 0.05 to 0.45 parts by weight.

There is an important point in mixing the fruit (8) and the fruit (8) together with the duck rug sauce composition of the present invention and the duck rug so that the duck meat (6) can be tastily ingested together with the fruit (8). At this time, the fruit (8) can be sliced into an appropriate size or mixed with the fruit (8) as it is. In the fruit duck matrix source composition of the present invention, the fruit (8) can be said to be mixed in the form of a through-hole (8), which is mixed with 5 to 30 parts by weight. The fruit (8) may be mixed in an amount of 5 to 30 g in terms of weight. In the present invention, all kinds of fruits (8) such as drop tomatoes, apples, pears, kiwi, tomatoes, melons and seedless grapes can be mixed. Drop tomatoes are mixed, and apples, pears, kiwi, and tomatoes can be cut and mixed to the appropriate size. In the case of melons, they can be cut to a suitable size and mixed with the seeds removed. Seedless grapes can be mixed. Grape seeds can be blended by removing the seeds. The present invention mixes the duck meat material composition and the duck meat (6) with the above-mentioned constitution to make a duck muscle, wherein the duck meat (6) It can be said to be a relic.

On the other hand, the duck core composition of the present invention may be formed by further mixing 0.1 to 0.5 parts by weight of sesame seeds. Sesame seeds are either particulate or non-seedable. If you put sesame seeds, please adjust the sesame to 0.1 ~ 0.5 parts by weight. If the sesame is less than 0.1 part by weight, the sesame is added but it becomes a manna result. If the sesame is added in an amount exceeding 0.5 part by weight, the flavor is too strong as if the sesame oil is put too much.

As described above, in the present invention, the duck meat (6) may be mixed with the duck-casting power source composition to make ducks. The duck meat (6) mixed with the sauce composition, the sauce, the whitening sauce, the salt (sun salt), the red pepper powder (Cheongyang red pepper powder), ginger, liver garlic, pepper, onion, sesame oil, Lt; / RTI > 1.5 to 4.5 parts by weight of the safflower sauce, 1.1 to 4.5 parts by weight of salt, 1.5 to 4 parts by weight of salt, 1 to 4 parts by weight of red pepper powder, and 0.02 to 0.3 part by weight of ginger powder are added to 55 to 85 parts by weight of the duck meat (6) 1 to 4 parts by weight of garlic, 0.005 to 0.023 parts by weight of pepper, 1 to 4 parts by weight of onion, 0.05 to 0.4 parts by weight of sesame oil and 10 to 30 parts by weight of fruit (8). At this time, it is preferable to mix duck meat (6) and 55 ~ 85 parts by weight of raw material duck meat with duck meat. More preferably, the source composition for the duck-casting power and the duck meat of the fermented raw material are mixed and aged for 12 to 72 hours while the sauce composition and the raw material duck meat are evenly boiled. Through the ripening process, the taste of the duck can be improved. When aged for less than 12 hours, the duck rust is not aged properly, so it does not help to impart the flavor of duck rust. If it ages over 72 hours, the duck rust becomes too ripe and gives a unique flavor of duck rust. It may not be good. It is thus important to keep the aging time in the range of 12 hours to 72 hours.

The process of preparing the fruit duck slab of the present invention will be briefly described below.

First, the duck meat composition is mixed with the duck meat (6), and the duck meat (6) and the duck mold composition are evenly mixed to make a duck core (i.e., a duck core not yet cooked).

Next, the duck molding material is placed in a suitable container for training. In FIG. 1, duck meat (6) and a mixture of duck moldings are shown mixed together. Fruit (8) is shown in drop tomatoes, tortoiseshells and melon.

Then, if you cook it by heating it with a gas fire, it becomes a duck rug that you can eat deliciously.

Therefore, according to the present invention, it is sufficiently satisfactory to ingest delectable and nutritious ducks by eliminating the factor of lowering the duck taste, such as removing the duckiness of the duck when cooking the duck rucksack. Particularly, in the present invention, the duck flour is mixed with the passing dough (8) so that the duck is consumed together with the fruit (8) so that the duck flavor and the flavor of the fruit (8) can be enjoyed more properly. The present invention is quite meaningful in that it can taste a new duck ridge that has not been previously tasted.

In particular, the duck meat is divided into the flesh part and the bark part, and there is no marbling in the lean meat, and the meat tends to be tanned with the ripe meat. In the fruit duck meat source composition according to the present invention and the fruit duck meat using it, There is no tendency to get tangled and the duck meat is softened, so eating is very good.

In addition, in the present invention, it is possible to consume vitamins and fructose that are insufficient in duck meat. Vitamins and fructose that are not found in duck meat can be consumed in other ingredients such as transit days.

In addition, in the case of the present invention, it is possible to eat pastries such as tomatoes, melons, tomatoes, apples, and pears with duck meat, and the taste of duck meat is very good. In particular, fruits such as tomatoes can be better cooked and tasted and nutritional components can be improved. In the present invention, fruits can be cooked properly together with duck meat, so that fruits can have a better sweet taste, So that it can be ingested. Fruits are very meaningful in that they make good nutrients even better with sweetness.

Meanwhile, in the present invention, the source composition for duck-casting power and the raw material duck meat are mixed, and the source composition and the raw material duck meat are matured for 12 to 72 hours while being evenly boiled. Through the ripening process, the taste of the duck can be improved. When aged for less than 12 hours, the duck rust is not aged properly, so it does not help to impart the flavor of duck rust. If it ages over 72 hours, the duck rust becomes too ripe and gives a unique flavor of duck rust. It may not be good. It is thus important to keep the aging time in the range of 12 hours to 72 hours.

Therefore, when the aged duck flour is cooked and consumed, the more delicious duck flour can be tasted. The ripening process is very meaningful because it makes it possible to taste the better flavor of the duck rug through the aging of the proper time.

On the other hand, in the present invention, the water of the seasoning sauce is made of alkaline water, which promotes blood circulation by alkaline water to remove active oxygen, and is also suitable for beauty and the like by removing active oxygen. That is, there is a variety of effects, such as taste and taste, but also improved blood circulation and the like, when the duck matrix of the present invention is ingested.

At this time, in the duck mat of the present invention, the vegetables and the vegetables may be cooked together, and the cooked vegetables and the vegetables may be taken together with the duck meat. It is more preferable for the taste of duck maturity to be improved by eating vegetables and vegetables such as potatoes or pumpkin and eating them together to give a flavor of duck maturity.

The specific embodiments of the present invention have been described above. It is to be understood, however, that the scope and spirit of the present invention is not limited to these specific embodiments, and that various modifications and changes may be made without departing from the spirit of the present invention. If you have, you will understand.

Therefore, it should be understood that the above-described embodiments are provided so that those skilled in the art can fully understand the scope of the present invention. Therefore, it should be understood that the embodiments are to be considered in all respects as illustrative and not restrictive, The invention is only defined by the scope of the claims.

6. Duck meat 8. Fruit

Claims

1.5-2.5 parts by weight of safflower, 1.5-4.5 parts by weight of safflower, 1.1-4.5 parts by weight of salt, 1-4 parts by weight of red pepper powder, 0.02-0.3 part by weight of ginger, 1-4 parts by weight of liver garlic, 0.005-0.023 part by weight of pepper 1 to 4 parts by weight of onion, 0.05 to 0.4 part by weight of sesame oil, and fruit.

The method according to claim 1,
And 5 to 30 parts by weight of the fruit.

The method according to claim 1,
Characterized in that the seasoning sauce is a mixture of concentrated lemon juice, salt, nucleic acid, alcohol, silk papyrus, flavor enhancer, water.

The method of claim 3,
Wherein the water is alkaline water.

The method of claim 3,
0.3 to 0.6 parts by weight of the concentrated lemon juice, 0.1 to 0.6 parts by weight of salt, 0.005 to 0.02 parts by weight of nucleic acid, 0.1 to 0.35 parts by weight of silk papyrstite, 0.01 to 0.04 parts by weight of a flavor enhancer, And 40 to 80 parts by weight of a vegetable oil.

The method according to claim 1,
And 0.1 to 0.5 parts by weight of sesame.

The method according to claim 1,
Wherein the fruit is seedless and mixed when seed is present.

A fruit duck molding according to any one of claims 1 to 6, wherein 55 to 85 parts by weight of duck meat is mixed with a source composition of fruit duck meat.

9. The method of claim 8,
1.5 to 4.5 parts by weight of the above seasoning sauce, 1.1 to 4.5 parts by weight of salt, 1 to 4 parts by weight of red pepper powder, 0.02 to 0.3 part by weight of ginger, 1 to 4 parts by weight of liver garlic, 0.005 to 0.023 1 to 4 parts by weight of onion, 0.05 to 0.4 parts by weight of sesame oil, and 5 to 30 parts by weight of fruit are mixed with 55 to 85 parts by weight of raw material duck meat produced by slicing duck meat, A fruit duck rug featuring one.

10. The method of claim 9,
Wherein the source composition for duck-casting power is aged for 12 to 72 hours in a state of mixing the duck meat with the raw material.

9. The method of claim 8,
Wherein the fruit duck is further added with a vegetable or a vegetable to the sauce composition.