METHOD FOR MANUFACTURING SMOKED DUCK CONTAINING RUBUS COREANUS FRUIT AND EGGSHELL COMPONENT

摘要

PURPOSE: A production method of smoked duck is provided to offer soft texture and to improve taste by repeatedly smoking and heat-processing the duck before sterilizing. CONSTITUTION: Intestines, feathers, and bones are removed from duck to obtain material meat. 3-5 wt% of seasonings, 0.2-0.4 wt% of roasted meat sauce, 0.2-0.5 wt% of Rubi fructus, and 0.2-0.5 wt% of egg shells are mixed with the material meat, and the mixture is tumbled in a tumbler for 4-5 hours. The tumbled meat mixture is aged in an aging chamber at a temperature lower than 15C for 16-20 hours. The aged material meat mixture is dried at 58C for 60 minutes. The dried material meat mixture is smoked at 60C for 15 minutes. The smoked material meat mixture is dried at 58C for 60 minutes. The dried material meat mixture is dipped in hot water at 73-83C for 2-4 minutes for sterilizing, and cooled in cold water at 2-10C. [Reference numerals] (AA) Start; (BB) End; (S100) Step of removing bones and trimming; (S110) Step of tumbling; (S120) Step of aging; (S130) Step of smoking and processing; (S140) Step of sterilizing and cooling