SMOKING OF DUCK MEAT USING GINSENG STEAMED RED AND THAT OF MANUFACTURING METHOD

摘要

A method of manufacturing smoked duck by aging duck meat with red ginseng and ginseng and smoking with herbal flavor and smoking flavor is provided to prevent meat from being burned, remove the odor of duck meat and give characteristic flavor of herbs and oak sawdust or charcoal. Red ginseng and ginseng powder in a weight ratio of 1:3 to 3:1 are mixed with purified water in a weight ratio of 1:10 to 10:1. Duck meat is scored and soaked in the red ginseng powder mixture, aged with a curing solution and smoked using herbal flavor and smoking flavor in a smoking room(120). The curing solution contains 40 to 50 parts by weight of purified water, 10 to 20 parts by weight of refined salt, 5 to 15 parts by weight of garlic, 3 to 10 parts by weight of ginger, 3 to 5 parts by weight of black pepper, 2 to 6 parts by weight of sesame oil and 3 to 15 parts by weight of refined sugar. The herbs are one or more components selected from Angelica root, Licorice root, jujube fruit, Lycium fruit, cinnamon bark, Caryophylli flos, Aralia root or Salvia officinalis. The smoked flavor is smoke of oak sawdust or charcoal. During the smoking process, the herbal flavor is circulated at 80 to 150deg.C in a smoking flavor generating auxiliary tank(200) containing herbs and ceramic balls(210).