KR-20260063397-A - Method for manufacturing of Duck Soup

Abstract

The present invention provides a method for preparing duck soup with a good texture, comprising the steps of preparing duck meat by trimming the duck and cutting it into a predetermined size, preparing an appropriate amount of water or broth, preparing a seasoning sauce, preparing vegetables by cutting them into a predetermined size, and preparing duck soup by adding the prepared appropriate amount of duck meat, seasoning sauce, and vegetables to the water or broth and boiling for a predetermined time, wherein the duck meat is seasoned before being added to the water or broth and boiled, the seasoned duck meat is trapped inside the meat so that the fat does not easily escape, and the duck meat with the fat trapped inside is added within 3 minutes of the completion of the duck soup and before tasting. The effect of the present invention is that it solves the disadvantage of giving a dry texture when duck meat, which has a high fat content compared to other meats, is boiled for a long time by roasting it briefly at a high temperature, and by adding the roasted duck meat, the texture of the duck meat is improved, thereby increasing the preference for the duck soup, making it a very useful invention.

Inventors

• 정관선

Assignees

• 정관선

Dates

Publication Date

20260507

Application Date

20241030

Claims (3)

1. A method for preparing duck soup with good texture, characterized by comprising the steps of: preparing duck meat by trimming the duck and cutting it into a predetermined size; preparing an appropriate amount of water or broth; preparing a seasoning sauce; cutting vegetables into a predetermined size; preparing duck soup by adding the prepared appropriate amount of duck meat, seasoning sauce, and vegetables to the water or broth and boiling for a predetermined time, wherein the duck meat is seasoned before being added to the water or broth and boiled; trapping the fat inside the seasoned duck meat so that it does not easily escape; and adding the duck meat with the fat trapped inside within 3 minutes of the completion of the duck soup until tasting.
2. A method for preparing duck soup with good texture, characterized in that, in claim 1, it further includes a step of trapping fat before adding the duck meat to the soup.
3. A method for preparing duck soup with good texture according to claim 1, wherein the step of trapping the fat is characterized by selecting and using one of the following methods: searing, resting, salt water immersion, low-temperature cooking, oil coating, or frying, or by combining one or more of these methods.

Description

Method for manufacturing duck soup with a good texture The present invention relates to a method for preparing duck soup with a good texture, and more specifically, to a method for preparing duck soup that can improve the texture by not making the meat dry and can greatly enhance the flavor of the duck soup with chewiness and savory taste. Generally, ducks are known to have been domesticated from wild ducks belonging to the Anatidae subfamily of the Anatidae family of the Anseriformes order and have been raised since before Christ. Historically, through numerous sources, they have been known to be effective against stroke, high blood pressure, neuralgia, arteriosclerosis, obesity, weak constitution, tuberculosis, and gastrointestinal diseases. In traditional Korean medicine, they are also known to eliminate inflammation, promote the growth of new tissue, remove accumulated blood stasis, inflammation, and pus, and purify the blood. Duck meat, as described above, is widely used as a medicinal food because it has a unique taste compared to beef or pork, is highly nutritious, helps lower body heat, and is easy to digest. In particular, there are various types of duck soup developed, including traditional duck soup made by simmering finely chopped duck meat with seasonings such as soybean paste, red pepper paste, and red pepper powder, and adding vegetables such as green onions, chives, and water parsley; North Korean-style duck soup characterized by a thick broth and umami flavor from the addition of vegetables and potatoes; perilla seed duck soup, which adds a nutty flavor and thickens the broth by adding perilla seed powder; medicinal herb duck soup, which enhances the gamey smell of duck meat and strengthens the body-nourishing effects by adding herbal medicines; clear duck soup, which adds a chewy texture and greater satiety by adding hand-pulled dough; and spicy duck soup, which adds spiciness by adding Cheongyang chili peppers and enhances the flavor by adding chives. However, all duck soups developed so far are made by boiling duck meat in water for a long time. Furthermore, since duck meat has a higher fat content compared to other meats, boiling the soup for an extended period causes the fat to drain away, resulting in a loss of moisture. Additionally, the muscle fibers within the meat break down excessively, and the protein becomes overcooked, causing it to lose moisture and become tough, leading to a dry and tough texture. In particular, the breast meat of the duck has a lower fat content and firmer muscle compared to other parts, so it becomes even drier when boiled, significantly degrading the texture and contributing to the lower preference for duck soup. Therefore, even though the preference for duck soup could be greatly increased if at least the breast meat of the duck could be cooked without being dry, no method to solve this has been proposed so far. [Prior Art Literature] 1. Republic of Korea Registered Patent No. 10-1566901 Embodiments of the present invention are described below in detail to enable those skilled in the art to easily implement the invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein. Technical terms used herein are intended merely to refer to specific embodiments and are not intended to limit the invention. Furthermore, singular forms used herein include plural forms unless the phrases clearly indicate otherwise. The meaning of "comprising" as used in the specification specifies a particular characteristic, area, integer, step, operation, element, and/or component, and does not exclude the existence or addition of other particular characteristics, areas, integers, steps, operations, elements, components, and/or groups. Unless otherwise defined, all terms including technical and scientific terms used herein have the same meaning as generally understood by those skilled in the art to which the present invention belongs. Terms defined in commonly used dictionaries are further interpreted to have meanings consistent with relevant technical literature and the present disclosure, and are not interpreted in an ideal or formal sense unless otherwise defined. The embodiments of the present invention specifically illustrate ideal embodiments of the invention. As a result, various variations of the drawings, such as variations in manufacturing methods and/or specifications, are expected. Accordingly, the embodiments are not limited to the specific forms of the areas depicted and include variations in form resulting from manufacturing, for example. For example, areas depicted or described as flat may generally have rough or rough and non-linear characteristics. Additionally, parts depicted as having sharp angles may be rounded. Therefore, the areas depicted in the drawings are merely approximate, and their forms are not intended to depict the exact form of the area, nor are they intended to narrow th