KR-20260063693-A - Grilled whole duck using a fire oven and manufacturing method thereof

Abstract

The present invention relates to a whole roasted duck using a fire pit and a method for manufacturing the same. More specifically, it relates to a whole roasted duck with excellent taste and aroma and a hearty nutritional food, which is roasted together with medicinal salt from which active ingredients contained in herbal medicinal herbs such as Astragalus membranaceus, Acanthopanax sessiliflorus, and Schisandra chinensis have been extracted, and a method for manufacturing the same. The present invention has the effect of providing a method for manufacturing whole roasted duck that uses duck meat, which is high in essential amino acids, vitamins, and high-quality minerals, as a raw material, and utilizes oven roasting during the manufacturing process to reduce the fat content of the duck meat, and includes glutinous rice with an excellent nutritious texture and elasticity as the oil generated from the duck is absorbed into the glutinous rice as it is heated. In addition, the present invention has the effect of providing whole roasted duck cooked in an oven that is rich in various nutrients and has a greasy taste, while removing the characteristic gamey odor of duck and improving the greasy taste, by sprinkling medicinal salt, from which active ingredients contained in herbal medicinal herbs such as Astragalus membranaceus, Acanthopanax sessiliflorus, and Schisandra chinensis are extracted, onto the duck meat and roasting it together.

Inventors

• 박미자

Assignees

• 박미자

Dates

Publication Date

20260507

Application Date

20241031

Claims (5)

1. (A) Step of washing the prepared whole duck; (B) A step of pre-cooking the washed whole duck with charcoal; (C) A step of sprinkling salt on the above-mentioned whole duck and stuffing the cavity with filling to seal it; (D) A step of roasting the sealed whole duck in a oven; and (E) A method for preparing whole roasted duck using a wood-fired oven, characterized by including a step of steaming the whole roasted duck above.
2. In Article 1, In the step of sprinkling mild salt on the above-mentioned pre-cooked whole duck and stuffing the belly with filling to seal it, The above method for manufacturing medicinal salt is, (S100) A step of preparing a medicinal herb extract by adding water to the medicinal herb and heating it; (S200) A step of placing the meju into a jar and pouring the medicinal herb extract over it to immerse the meju; (S300) A step of placing sun-dried salt wrapped in a cloth into the earthenware jar in which the above-mentioned soybean paste is immersed and aging it; and (S400) A method for preparing whole roasted duck using a fire pit, characterized by including the step of removing and heating the aged sun-dried salt.
3. In Paragraph 2, In the step of preparing the above medicinal herb extract, The above medicinal material is, A method for preparing whole roast duck using a fire pit, characterized by including Astragalus membranaceus, Acanthopanax sessiliflorus, Schisandra chinensis, Cornus officinalis, Cynanchum wilfordii, Lycium chinense, Cudrania tricuspidata fruit, Cudrania tricuspidata root, Artemisia capillaris, and Adenophora triphylla.
4. In Article 1, In the step of sprinkling mild salt on the above-mentioned pre-cooked whole duck and stuffing the belly with filling to seal it, The above cow is, A method for preparing whole roasted duck using a wood-fired oven, characterized by glutinous rice, Cnidium officinale, goji berries, ginkgo nuts, chestnuts, dates, figs, and medicinal salt.
5. Whole roasted duck using a wood-fired oven, characterized by being manufactured by the manufacturing method of claim 1

Description

Grilled whole duck using a fire oven and manufacturing method thereof The present invention relates to a whole roasted duck using a fire pit and a method for manufacturing the same. More specifically, it relates to a whole roasted duck with excellent taste and aroma and a hearty nutritional food, which is roasted together with medicinal salt from which active ingredients contained in herbal medicinal herbs such as Astragalus membranaceus, Acanthopanax sessiliflorus, and Schisandra chinensis have been extracted, and a method for manufacturing the same. Duck meat is known as an excellent food for restoring vitality, as it is not only rich in essential amino acids but also contains various vitamins and minerals. The *Donguibogam* records that "duck is beneficial for the kidneys, circulatory system, respiratory system, and digestive system, thus having the effect of greatly comforting the internal organs." Generally, in Korean medical texts, it is extremely rare to find a single food that soothes all of these organs—to the point where one can count them on one hand—and duck is said to be one of them. In particular, the sulfur components found in sulfur duck play a role in eliminating free radicals, which are harmful substances that can cause various types of cancer in the human body; therefore, it is an excellent food for building resistance to disease and immunity. Although there is a common belief that duck meat is healthy because, unlike other meats, it is rich in unsaturated fatty acids despite being animal fat, actual nutritional analysis reveals that it is high in saturated fat as well as unsaturated fatty acids. In fact, according to the Ministry of Food and Drug Safety's food nutrition database, 100g of duck meat contains 6.2g of saturated fat and 11.8g of unsaturated fat. For comparison, the same amount of beef tenderloin contains 4.9g of saturated fat and 6.2g of unsaturated fat, while pork neck contains 5.9g and 8.6g, respectively. Compared to these two cuts, duck meat has a higher content of saturated fat and total fat. In order to solve this, as seen in the prior art, many technologies have been developed for manufacturing smoked duck suitable for modern people concerned about excessive fat by undergoing a smoking step to reduce fat content. However, smoked duck currently distributed on the market still contains additives that are problematic in processed meat, such as nitrites and nitrates, and there is a problem that polycyclic aromatic hydrocarbons, which are recognized as potentially carcinogenic substances, are generated during the smoking process of the meat itself. Accordingly, the inventors have completed the present invention by developing a method for preparing whole roasted duck using a wood-fired oven, in which the characteristic odor of duck is removed and the taste is mild, by roasting the duck with medicinal salt from which active ingredients contained in herbal medicines such as Astragalus membranaceus, Acanthopanax sessiliflorus, and Schisandra chinensis are extracted while removing the fat from the duck. FIG. 1 is a process block diagram for explaining a method of manufacturing whole roasted duck using a oven according to a preferred embodiment of the present invention. FIG. 2 is a photograph showing a whole duck that has been partially roasted according to a preferred embodiment of the present invention. FIG. 3 is a photograph showing a stove according to a preferred embodiment of the present invention. Figure 4 is a photograph showing a whole roasted duck prepared according to a preferred embodiment of the present invention. FIG. 5 is a process block diagram for explaining a method for manufacturing a small salt according to a preferred embodiment of the present invention. Figure 6 is a photograph showing the appearance of a soybean paste and a jar of fermentation according to a preferred embodiment of the present invention. FIG. 7 is a photograph showing a cauldron according to a preferred embodiment of the present invention. The present invention will be described in detail below according to preferred embodiments with reference to the attached drawings, but specific descriptions of configurations and operations that are readily known to those skilled in the art will be omitted. Furthermore, it should be noted that the present invention is not necessarily limited by the following embodiments, and that those skilled in the art can make various modifications to the invention within the scope of the technical concept of the invention without departing from it. The terms used in this specification have been selected based on currently widely used general terms, taking into account their functions in the present invention; however, these terms may vary depending on the intent of those skilled in the art, case law, the emergence of new technologies, etc. Additionally, in specific cases, terms have been arbitrarily selected by the applicant, and in such cases, their meanings will be