KR930007378A - How to prepare duck crucible - Google Patents
How to prepare duck crucible Download PDFInfo
- Publication number
- KR930007378A KR930007378A KR1019910018494A KR910018494A KR930007378A KR 930007378 A KR930007378 A KR 930007378A KR 1019910018494 A KR1019910018494 A KR 1019910018494A KR 910018494 A KR910018494 A KR 910018494A KR 930007378 A KR930007378 A KR 930007378A
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- KR
- South Korea
- Prior art keywords
- duck
- crucible
- meat
- solution
- prepare
- Prior art date
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
1. 청구범위에 기재된 발명이 속한 기술분야1. TECHNICAL FIELD OF THE INVENTION
오리 도가니탕의 제조방법How to prepare duck crucible
2. 발명이 해결하려고 하는 기술분야2. The technical field to be solved by the invention
종래의 오리고기의 제조에 있어서는 기름 제거를 위하여 수회에 걸쳐 삶음으로써 영양손식이 많았으며, 오리특유의 냄새를 억제하기 위하여 고춧가루와 생강등 자극성이 강한 향신료를 다량 첨가하기 때문에 자극성이 심하여 오리고기의 참맛을 잃게 되고 이질감을 갖게 되는 등의 문제점으로 인하여 노약자나 어린이들은 물론 미식가들의 많은 관심에도 불구하고 일반 요리로서의 대중적인 인기를 누리지 못하고 있는 실정임.In the production of conventional duck meat, nutritional deterioration was increased by boiling several times to remove oil, and in order to suppress the peculiar smell of duck, a large amount of strong spice such as red pepper powder and ginger is added, which is highly irritating. Due to problems such as loss of taste and dissatisfaction, they are not enjoying the popularity as general dishes despite the interests of the elderly, children, and gourmets.
3. 그 발명의 해결방법의 요지3. Summary of the solution of the invention
본 발명은 도결된 오리고기의 내장과 기름층 및 유낭(항문부분)을 제거한 후 여러 가지 인체에 이로운 생약성분을 함유한 재료들을 첨가하여 용출된 생약성분이 체내에 흡수되도록 하므로서 인체에 유익하고 맛있는 오리탕을 제고코자 한데 있음.The present invention removes the internal organs, oil layer and follicles (anal part) of the duck meat, and adds ingredients containing herbal ingredients beneficial to the human body so that the eluted herbal ingredients are absorbed into the body and are beneficial to the human body. To prepare a duck bath.
4. 발명의 용도4. Uses of the Invention
오리탕을 만드는데 쓰임.Used to make a duck bath.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019910018494A KR930007378A (en) | 1991-10-17 | 1991-10-17 | How to prepare duck crucible |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019910018494A KR930007378A (en) | 1991-10-17 | 1991-10-17 | How to prepare duck crucible |
Publications (1)
Publication Number | Publication Date |
---|---|
KR930007378A true KR930007378A (en) | 1993-05-20 |
Family
ID=67348849
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019910018494A KR930007378A (en) | 1991-10-17 | 1991-10-17 | How to prepare duck crucible |
Country Status (1)
Country | Link |
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KR (1) | KR930007378A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000051541A (en) * | 1999-01-22 | 2000-08-16 | 오동규 | Manufacturing method for meat extract |
KR20040024829A (en) * | 2002-09-16 | 2004-03-22 | 백은기 | Meat Boiling Technique |
KR100698519B1 (en) * | 2006-03-27 | 2007-03-21 | 진옥자 | Seolreong-tang without unpleasant smell and the manufacturing method thereof |
-
1991
- 1991-10-17 KR KR1019910018494A patent/KR930007378A/en not_active Application Discontinuation
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000051541A (en) * | 1999-01-22 | 2000-08-16 | 오동규 | Manufacturing method for meat extract |
KR20040024829A (en) * | 2002-09-16 | 2004-03-22 | 백은기 | Meat Boiling Technique |
KR100698519B1 (en) * | 2006-03-27 | 2007-03-21 | 진옥자 | Seolreong-tang without unpleasant smell and the manufacturing method thereof |
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A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |