Patent Registered for 'Aging Brine Agent' Developed Using Induction Ultrasonic Fryer and Boicha
Duck meat is known as "the last gift from God" due to its highly beneficial effects on health. Rich in unsaturated fatty acids, it is excellent for vascular health, preventing adult diseases, and as a diet food. However, domestic consumption of duck meat is significantly lower compared to other meats such as chicken and beef. Last year, the per capita consumption of duck meat in Korea was 2kg, which is less than one-seventh of chicken consumption. One of the main reasons for this is the limitation in cooking methods, as frying dishes like those made with chicken are difficult to prepare with duck meat.
Duck meat has mainly been cooked by boiling or grilling. Recently, smoked duck products that are easier to enjoy at home have appeared, improving accessibility. However, unlike chicken, which is considered a national food, fried duck dishes are rarely found.
Duck meat has a thick layer of fat and contains a lot of oil. Although duck fat is composed of unsaturated fatty acids that are beneficial to the body, the high fat content compared to chicken or beef makes frying difficult. Additionally, the meat tends to become tough, and the strong flavor and gamey odor make it very challenging to cook duck by frying. However, recently, frying equipment and cooking methods have been developed to allow duck to be enjoyed as fried food, attracting attention.
JS Mulsan launched the brand "Chicken Duckking" on the 8th and introduced various menu items such as fried duck, duck gangjeong (sweet crispy duck), and duck tangsuyuk (sweet and sour duck). To succeed in what was considered impossible?fried duck dishes?JS Mulsan researched and developed an "induction ultrasonic fryer" and a curing brine for about four years starting from April 2018.
The "induction ultrasonic fryer" uses electricity instead of gas, reducing harmful gas emissions. It also incorporates ultrasonic technology to enable faster cooking. Since duck meat takes longer to cook than chicken, it can become tough, and the duck fat can cause it to burn quickly. To solve this, ultrasonic technology was applied to quickly cook the duck meat all the way to the bone in a short time.
Additionally, the induction function maintains the oil temperature. Even if the oil temperature is set to 160℃ at the start of cooking, it naturally drops when food is added. It usually takes about three minutes to raise the temperature back up, which greatly affects the taste of the food. The fryer developed by JS Mulsan is designed to quickly raise the temperature, optimizing it for frying duck meat.
The "curing brine" using Pu-erh tea also plays an important role. Choo Chang-min, head of JS Mulsan’s Food Research Institute, explained, "It has a tenderizing effect that softens the proteins and fats in the meat and excellently removes the unique odor of duck meat, bringing out the authentic flavor of duck."
The "induction ultrasonic fryer" and "curing brine" are currently preparing for patent applications, and the fried duck dish has already been patented. The Korea Duck Association expects that diversifying duck meat dishes will promote duck meat consumption.
At the Chicken Duckking new product launch tasting event held on the 8th, Kim Man-seop, president of the Korea Duck Association, said, "Chicken is a convenient food that can be cooked as fried and delivered, but duck meat is not, making it difficult to enjoy easily at home. We expect that the launch of this fried duck dish will become a popular product surpassing chicken and will greatly help increase the income of duck farmers."
The Korea Duck Association also announced plans to release various duck meat products through joint research and development with JS Mulsan. Chicken Duckking’s fried duck is currently sold at Manghyang Rest Area and is being prepared to be available at about 20 highway rest areas soon. Before launching fried duck, a duck hamburger was also introduced and is sold at Giheung and Manghyang rest areas.
Um Seung-seop, CEO of JS Mulsan, confidently stated that the new product Chicken Duckking allows consumers to order delivery and compare the taste of fried chicken and fried duck simultaneously to experience the excellence of duck meat. He added, "We aim to create popular snacks that consumers can easily and conveniently enjoy at home, such as duck sausage, duck hot bar, and duck tteokgalbi (grilled short rib patties). We are already preparing to launch these products together with Pu-erh tea (canned beverage) as part of the product lineup."
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