The present invention relates to a manufacturing method of collagen food using duck feet. The present invention is able to create an added value of duck feet which are by-products of duck meat, which increases upon increase of duct meat consumption as the market size becomes bigger as stamina food and well-being food, and has an effect of capable of providing an opportunity to meet new food for consumers by providing a manufacturing method of collagen food using duck feet, which were not utilized in the past. Further, the manufacturing method of collagen food using duck feet according to the present invention has an effect that duck feet, which have not been efficiently used in the past although the amount of duck feet, by-products of duck meat, has been increased, are able to be used as a new food material. [Reference numerals] (AA) Remove foreign substances and blood on duck feet； (BB) Debone duct feet and wash with wheat flour and salt； (CC) Pulverize with 8 mm plate for making particle size uniform； (DD) Heat deboned duck meat with sub-ingredients； (EE) Pour into mold and cool for more than 12 hours； (FF) Pre-treatment process； (GG) Heating process； (HH) Cooling process본 발명은 오리발을 이용한 콜라겐 식품의 제조방법에 관한 것으로서, 본 발명에 따르면 종래에 전혀 활용되지 않았던 오리발을 소재로 콜라겐 식품을 제조하는 방법을 제공함으로써, 보양식과 웰빙식으로 시장의 규모가 커지고 있어 오리고기의 소비가 증가함에 따라 증가하는 오리고기의 부산물인 오리발의 부가가치를 창출할 수 있을 뿐만 아니라 소비자들로 하여금 새로운 식품을 접할 수 있는 기회를 부여할 수 있는 효과가 있다. 또한, 종래 오리고기의 부산물이 오리발의 양이 늘어나고 있음에도 이를 효율적으로 활용하지 못하였으나 이를 새로운 식품소재로 활용할 수 있는 효과가 있다.
