KR20020083308A - A patty manufacturing process of a duck-meat - Google Patents

Abstract

The present invention relates to a method for producing a bulgogi patty using duck meat, and more particularly, to prepare a duck meat and duck breast as a raw meat, and to mix the subsidiary materials in an appropriate ratio and to apply the coating material on the mixed product After performing the frying process and rapidly cooling, it is made into a duck bulgogi patty through a series of manufacturing process, then packaged and sold in the market, so that you can easily taste the duck meat regardless of the place, as well as the duck bulgogi patty It relates to a bulgogi patty manufacturing method using duck meat that can eat hamburgers and the like.

Description

A patty manufacturing process of a duck-meat

The present invention relates to a method for producing a bulgogi patty using duck meat, and more particularly, to prepare a duck meat and duck breast as a raw meat, and to mix the subsidiary materials in an appropriate ratio and to apply the coating material on the mixed product After performing the frying process and rapidly cooling, it is made into a duck bulgogi patty through a series of manufacturing process, then packaged and sold in the market, so that you can easily taste the duck meat regardless of the place, as well as the duck bulgogi patty It relates to a bulgogi patty manufacturing method using duck meat that can eat hamburgers and the like.

In general, duck meat is a high-quality protein source that supplies both the vitamins and essential ananoic acids needed by the human body. When 100g of duck meat is eaten, the protein is six times more than rice and 1.4 times more soybeans. It is a rich source of minerals, but the fat component of duck meat has a high proportion of unsaturated fat, which inhibits cholesterol production.In addition, the consumption of duck meat increases the metabolic control function to release various poisons accumulated in the body. It is widely known to have excellent efficacy in helping blood circulation.

These duck meats are widely consumed not only domestically but also globally as a cooking form, but are not provided as processed products that can be easily eaten at home or in the open air, and there are various problems in that duck meat can not be eaten regardless of place.

Accordingly, an object of the present invention is to conceive in view of the above-described conventional problems, the duck leg meat and duck breast as a raw meat, and the raw material is formulated in an appropriate ratio and the coating material is applied on the mixed product After performing the frying process and rapidly cooling, it is made into a duck bulgogi patty through a series of manufacturing process, then packaged and sold in the market, so that you can easily taste the duck meat regardless of the place, as well as the duck bulgogi patty It is to provide a bulgogi patty manufacturing method using duck meat that can eat hamburgers and the like.

As a means for achieving the above object, the present invention provides a salt content of 0.39 to 0.41% as a main ingredient in the main ingredient of 49.99 to 50.01% of duck breast meat and 33.32 to 33.34% of duck meat. , Fos / Enl 0.29 ~ 0.31%, Glucose 1.19 ~ 1.21%, Seasoned pepper powder 0.29 ~ 0.31%, Charcoal rib rib sauce 2.99 ~ 3.01%, Charcoal rib rib taste extract 0.79 ~ 0.81%, Sesame oil 0.39 ~ 0.41%, Soy sauce 1.19 ~ 1.21 %, Bulgogi Patty Seasoning 0.79 ~ 0.81%, Kian Pepper 0.06 ~ 0.08%, Grillin GB 0.03 ~ 0.05%, Active Gluten 3.32 ~ 3.34%, Purified Water 4.81 ~ 4.83% It is a basic feature of the technical configuration that the product is distributed and sold on the market through a series of manufacturing processes, which are carried out by coating and frying and then rapidly frozen and packed.

Hereinafter, preferred embodiments of the present invention will be described in detail.

(Example)

First of all, in order to manufacture a bulgogi burger using duck meat, the raw material of duck meat corresponding to the main ingredient is prepared, and the non-fatty Mix-1, the non-fatty Mix-2, the liquid phase, and the coating material corresponding to the subsidiary materials are prepared, respectively.

-Duck meat: duck leg meat, duck breast meat

-Unfettered Mix-1: Salt, Fos / Enr, Active Gluten.

-Bull Burger Mix-2: Glucose, Seasoned Pepper Powder, Bulgogi Patty Seasoning, K & Pepper, Grill

Lean GB

-Liquids: Charcoal BBQ Ribs, Charcoal BBQ Ribs Extract, Sesame Oil, Soy Sauce

-Coating material: Predust-S, Batter Mix-EL, Gravity Powder, Bulgogi Fashion Reading.

Raw meat and subsidiary materials prepared as above are prepared through a series of manufacturing processes such as raw material preparation, cutting process, weighing process, mixing process, molding process, coating process, frying process, rapid freezing process, packaging process, and inspection. It is made of bulgogi patty and sold on the market, and the raw meat, ingredient ratio of ingredients and processing conditions (temperature, time) in each unit process are determined by combining the contents obtained through various experiments. The manufacturing process is as follows.

Raw Meat Preparation Process

Prepare raw meat of duck meat, which is the main raw material of duck bulgogi patty, which includes skin without duck breast and duck leg meat, and the raw meat is sanitized and meets the criteria for use as raw materials. The freshness is in good condition. And the raw meat is to use the frozen meat, and the frozen meat is thawed in the thawing period, wherein during the half-thaw of the frozen meat, the temperature of the meat surface is less than 10 ℃, the meat center temperature at -2 ± 1 ℃ Complete thawing to prepare the raw meat.

Raw Meat Cutting Process

Raw material meat obtained through the raw material meat preparation process is to be cut to a certain size in a washing machine prepared with a plate of 13m / m in a semi-thawed state. At this time, care should be taken not to overload the machine to prevent temperature rise of the meat.

Weighing Process

When the cutting process is completed, the blending ratio is measured so that the duck breast meat is 49.99-50.01% and the duck meat is 33.32-33.34%, respectively, and the preparation ratio is prepared for the raw material meat, which is the main material. 0.41%, Fos / Enl 0.29 ~ 0.31%, Glucose 1.19 ~ 1.21%, Seasoned black pepper powder 0.29 ~ 0.31%, Charcoal rib rib sauce 2.99 ~ 3.01%, Charcoal rib rib taste extract 0.79 ~ 0.81%, Sesame oil 0.39 ~ 0.41%, Soy sauce 1.19 The process was weighed at a blending ratio of -1.21%, Bulgogi Patty Seasoning 0.79-0.81%, Kian Pepper 0.06-0.08%, Grillin GB 0.03-0.05%, Active Gluten 3.32-3.34%, Purified Water 4.81-4.83%, respectively. To complete.

Mixing process

In the metering process, each of the subsidiary materials weighed at a predetermined ratio is mixed in a mixer (Mixer.), And the mixing process proceeds according to the order shown in Table 1 below to complete the mixing.

order Input method Condition Remarks One Raw meat meat patty Mix-1 Forward rotation to open (Velati) Forward rotation to closed (Risco) ① Duck breast, duck leg meat ② Salt, Fos / Enr, Active gluten, Purified water 2 Mife-2 Forward rotation to open (Velati) Forward rotation to closed (Risco) ① Glucose, Seasoned Pepper Powder, Bulgogi Patty Seasoning, K & Pepper, Green GB. 3 Liquid Forward rotation to open (Velati) Forward rotation to closed (Risco) ① Soy sauce, sesame oil, charcoal fire ribs extract and seasoning. 4 After completion Forward / reverse rotation with Vacum Closed Temperature is lowered by adding N.gas, increasing the density of the mixture and mixing evenly.

Here, the optimum mixing ratio of the raw meat and the subsidiary materials, which are the main ingredients to be mixed in the mixing process, is mixed so that the duck breast meat is 50.00% and the duck leg meat is 33.33%, respectively. The mixing ratio is 0.40% of salt, Fos / Enl 0.30%, glucose 1.20%, seasoned pepper powder 0.30%, charcoal rib rib sauce 3.00%, charcoal rib rib extract 0.80%, sesame oil 0.40%, soy sauce 1.20%, bulgogi pattyning 0.80% , Cay Pepper 0.07%, grilled GB 0.04%, active gluten 3.33%, purified water 4.82% of the mixing ratio was able to obtain a good Ogi Bulgogi patty.

Molding process

When the mixing process is completed is molded in a certain form to obtain a duck bulgogi patty, the molding weight is 60 ± 1g and the temperature of the compounded meat is -2 to-while being careful not to increase the temperature of the compounded meat when molding Hold at 3 ° C. At this time, if the temperature of the blended meat is stored in the freezer to lower the temperature is completed by performing a molding operation.

Coating process

When the molding is completed in the predetermined form, a coating material such as predust-S, batter mix-EL, gravity powder, and bulgogi fashion reading is applied. The coating process will be described in more detail as follows.

First, the fine powder coating is performed, which is controlled so that the fine powder is not excessively buried during the fine powder coating, and the finely divided meat passes through the fine powder coating machine, and secondly, forms a liquid M / C phase. When the meat passes through the liquid, the liquid is applied. At this time, the temperature of the liquid is maintained at 10 ° C. or less in consideration of adhesive strength, viscosity, and the like. To complete the application process.

Frying Process

When the coating process is completed, the frying is performed in a fryer, and the frying condition is to perform frying for 35 ± 1 second at a temperature of 175 ± 2 ° C. The fried oil is performed using fresh shortening or soybean oil (solid).

Rapid freezing process

The frying finished product is passed through a quick freezer, in the fast freezer to complete the fast freezing by cooling for 45 ± 2 minutes at minus 35 ± 2 ℃.

After the fast freezing process, the product is packaged and inspected for quality and other matters, and when the inspection passes, the product is put on the market by putting a certain quantity in a paper box and then being sold on the market. As a result, consumers can easily taste the duck meat regardless of the place, as well as to eat duck bulgogi patty food.

As described above, according to the present invention, duck leg meat and duck breast are used as raw meat, and the raw material is blended in an appropriate ratio, and at the same time, the coating material is applied on the mixed product and the frying process is performed, followed by rapid cooling. Through a series of manufacturing processes, they are made into duck bulgogi patties, and then packaged and sold on the market, so that they can easily taste duck meat regardless of the place and eat hamburgers with duck bulgogi patties. It works.

The present invention has been described above with reference to specific preferred embodiments, but the present invention is not limited to the above embodiments and various changes and modifications may be made by those skilled in the art without departing from the gist of the present invention. Make sure you can.

Claims (1)

Duck breast and duck leg meat with good hygiene, freshness and skin removed should be in the range of raw meat, but the thawing of the raw meat in frozen state should be below 10 ℃ and the core temperature is -2 ±. A raw meat preparation step of completing thawing at about 1 ° C .; The duck leg meat and duck breast raw meat thawed in a tube state through the preparation process are each cut to a predetermined size in a slicer prepared with a 13m / m plate; When the cutting process is completed, the raw material of duck breast meat is 49.99-50.01%, and duck meat is 33.32-33.34%, and the salt is 0.39 to 0.41%, Fos / Enl 0.29 to 0.31%, and glucose 1.19 to 1.21. %, Seasoned pepper powder 0.29 ~ 0.31%, charcoal rib rib sauce 2.99 ~ 3.01%, charcoal rib rib taste extract 0.79 ~ 0.81%, sesame oil 0.39 ~ 0.41%, soy sauce 1.19 ~ 1.21%, bulgogi patty seasoning 0.79 ~ 0.81%, kian Mixing and mixing at a proper ratio of 0.06 to 0.08% of pepper, 0.03 to 0.05% of grilled GB, 3.32 to 3.34% of active gluten, and 4.81 to 4.83% of purified water; In the mixing process, when the raw material is mixed with the raw material, the raw meat is molded at a temperature of about -2 to -3 ° C, and then the predust-S, batter-mix, EL, gravity powder, and roasted meat on the molded product. An application step of applying a coating material such as TVreading at a predetermined ratio; When the coating is completed on the molded product, the frying process is performed for 35 ± 1 second at a temperature of 175 ± 2 ℃, and then a series of manufacturing processes for rapid freezing at 35 ± 2 ℃ for 45 ± 2 minutes for distribution. Bulgogi patty manufacturing method using duck meat.