HU, HYUN SUK,허현석,KIM, JENG AIY,김정애,HER, JIN MOO,허진무,HER, JONG MOO,허종무
申请号：
KR1020100116941
公开号：
KR1020120055287A
申请日:
2010.11.23
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A cooking method of duck meat from the neck of ducks using a curing solution is provided to reduce the cooking time, and to remove the unique bad smell from the duck meat.CONSTITUTION: A cooking method of duck meat from the neck of ducks using a curing solution comprises a step of curing the duck meat with the curing solution containing 8-15wt% of perilla seed oil, 8-15wt% of cooking wine, 20-30wt% of red pepper paste, 8-15wt% of red pepper powder, 8-15wt% of starch syrup, 8-15wt% of hot sauce, 3-5wt% of garlic, and 8-15wt% of oyster sauce. The curing solution additionally contains 1-3wt% of additive selected from pepper, sesame oil, an artificial sweetener, and sesame seeds. The cured duck meat is aged with other vegetable ingredients, and roasted for 2-5 minutes after adding fermented soybean paste and other seasonings.COPYRIGHT KIPO 2012본 발명은 식용이 아닌 사료용 등으로 사용하기 위하여 대부분 폐기하고 있는 오리목살을 효율적으로 활용하여 인체에 필요로 하는 영양소를 제공할 수 있도록 하고, 오리 특유의 냄새를 제거하면서도 손쉬운 조리방법을 제공하도록 하는 염지양념 및 이를 이용한 오리목살 조리방법에 관한 것이다.
