KR100395341B1 - Manufacturing process of granulated beef rib seasoning and seasoned beef ribs - Google Patents

Abstract

The present invention relates to a granular rib seasoning and seasoning ribs for producing a traditional Suwon seasoned rib taste.

More specifically, the ribs meat processing process of cutting the ribs to 7-8cm to remove fat and float the fabric to 5mm thickness; Sugar, MSG, pepper, roasted sesame seeds, refined salt, yeast extract, onion powder, garlic powder, green onion powder, anhydroglucose, and dextrin are mixed with water to make granular rib seasoning using a fluidized bed granulator; It is prepared by dissolving granular rib seasoning in drinking water, dipping 200wt% of Jeongseon ribs obtained from the ribs meat preparation process in 100wt% of seasoning liquid prepared by mixing sesame oil and sake, and aging them in a refrigerating chamber for 12 hours to prepare seasoning ribs. Excellent convenience, even beginners who are not skilled, can produce a unique taste of ribs. Granular rib marinade is lighter than bottle packaging due to the film material, less risk of breakage, excellent room temperature distribution, and can be exported to the local and long distance as well as domestic.

Description

Manufacturing process of granulated beef rib seasoning and seasoned beef ribs

The present invention relates to a method for producing rib seasoning for flavoring Suwon seasoned ribs. More specifically, by measuring the granular rib seasoning and dissolving it in drinking water, anyone can easily taste certain ribs, long-term distribution at room temperature, and excellent applicability of industrialization by mass production system. The present invention relates to a method for producing granular rib seasoned to be invented to contribute to globalization.

Seasoned ribs are one of the most preferred foods, along with kimchi and bulgogi, among Korean traditional foods because of their unique taste.

In particular, there are more rib restaurants in other areas of Suwon than many other areas, and many rib restaurants use the name "Suwon Ribs." If you eat ribs, Suwon's distinctive taste and traditional taste Its taste is widely known throughout the country.

However, even though ribs are such excellent foods, many new seasonings and manufacturing processes are required to make and eat at home. Rather than cooking ribs, I often eat out at restaurants.

However, many restaurants have long-term experience and are known to be cooked only by chefs who taste seasoned ribs. Therefore, the reality is that Suwon seasoned ribs are not popularized compared to their reputation. This is because the special know-how is needed to taste the ribs, and the production process is difficult, so the mass production system is not established.

In addition, conventionally, to make seasoned ribs, chopping onions, garlic, leeks, syrup, sugar, pepper, sesame oil, etc. together with seasonings, the process is cumbersome and takes a long time to ripen. There was a drawback to change, except for a skilled cook could not taste the delicious ribs. In addition, some food companies have bottled and seasoned liquid seasoning sauces to solve these problems, but they have excessive weight and fragile disadvantages that are inherent in bottles, and due to excessive heat treatment to ensure distribution safety, There was a drawback of not being able to feel the taste, and at the same time, most of the beef packaging considering the heat treatment aptitude is difficult to apply to mass production systems for popularization.

The present invention has been invented in view of the above problems, and by preparing the ribs seasoned in granular form, the difficulty of flavoring can only be expert in the existing ribs cooking, weight, large volume, breakage, It was intended to solve the problem of strong heating odor lighting.

The present invention is a step of cutting the rib portion to 7-8cm length using a fracture machine,

A rib meat processing step of removing fat from the cut ribs and forming a cloth with a thickness of 5 mm;

Sugar, MSG, black pepper, roasted sesame seeds, refined salt, yeast extract, onion powder, garlic powder, green onion powder, anhydroglucose, and dextrin to make granular rib seasoning using a fluidized bed granulator;

Seasoning consisting of dissolving granular rib sauce in drinking water, immersing 200wt% of selected ribs obtained in the ribs processing process in 100wt% of seasoning liquid prepared by mixing sesame oil and sake, and aging them in a refrigerating chamber for 12 hours. It relates to a method of manufacturing ribs.

The present invention is so easy even seasoned beginners when seasoned ribs prepared by using the granular rib seasoning. It was able to taste the ribs, was light and bulky and excellent in mobility, and the granular rib seasoning was kept uniform at room temperature without changing the taste for more than one year.

Figure 1 is a schematic block diagram showing the manufacturing process of seasoning ribs using the granular rib seasoning of the present invention.

Hereinafter, exemplary embodiments of the manufacturing method of the present invention will be described in detail with reference to the accompanying drawings.

Dismantling the rib portion in the longitudinal direction of the bone;

Cutting the dismantled ribs to a length of 7-8 cm with a fracture machine;

A rib meat processing step of removing excess fat portions of the cut ribs and forming a cloth with a thickness of 5 mm;

Sugar 20.0-40.0wt%, MSG 1.0-7.0wt%, Pepper 0.10-1.0wt%, Roasted sesame seeds 0.50-5.0wt%, Refined salt 2.5-10.0wt%, Yeast extract 2.0-9.0wt%, Onion powder 0.1-3.5wt %, Garlic powder 3.5-8.50wt%, green onion powder 0.5-2.5wt%, anhydroglucose 20.0-40.0wt%, dextrin 1.0-6.0wt% after mixing into granular rib seasoning using a fluidized bed granulator;

20.0-30.0wt% of the granular rib marinade in 60.0-75.0wt% of drinking water, 200wt of selected ribs in the seasoning ribs prepared in the seasoning solution prepared by mixing 0.5-5.0wt% of sesame oil and 0.5-5.0wt% of sake. Seasoning spare ribs manufacturing method and granulated ribs seasoning method consisting of a step of immersing in a refrigerated room for 12 hours to immerse the seasoning ribs.

Referring to the embodiment of the seasoning ribs manufacturing process and the seasoning ribs manufacturing process as described above are as follows.

First step: rib meat processing

The ribs are dismantled in the longitudinal direction of the bone, and cut into 7-8 cm lengths using a fracture machine.

Remove the excess fat of the cut ribs and scoop the thickness to 5mm to prepare the ribs.

2nd process: seasoning liquid manufacturing process

20.0-40.0wt% sugar, MSG 1.0-7.0wt%, pepper powder 0.10-1.0wt%, roasted sesame seeds 0.50-5.0wt%, refined salt 2.5-10.0wt%, yeast extract 2.0-9.0wt %, Onion powder 0.1-3.5wt%, garlic powder 3.5-8.50wt%, green onion powder 0.5-2.5wt%, anhydroglucose 20.0-40.0wt%, dextrin 1.0-6.0wt%.

The mixture is prepared in granular rib seasoning using a fluidized bed granulator.

The granular rib seasoning is dissolved by adding drinking water, and sesame oil and sake are added to prepare rib seasoning solution.

Third Step: Immersion Process

The rib meat made from the knitted meat obtained in step 1 is immersed in the rib seasoning seasoning liquid obtained in step 2.

4th process: aging process

Seasoned ribs immersed in the ribs immersed in the third step and seasoned ribs so that the meat is soft to the refrigerated aging room for 4 to 12 hours to ripen.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these embodiments according to the gist of the present invention.

Example 1 Preparation of Seasoned Spare Ribs by Applying Granular Spare Ribs

20.0-30.0wt% granular rib sauce (sugar 20.0-40.0wt%, MSG 1.0-7.0wt%, pepper 0.10-1.0wt%, roasted sesame seeds 0.50-5.0wt%, refined salt 2.5-10.0wt%, yeast extract 2.0- 9.0wt%, onion powder 0.1-3.5wt%, garlic powder 3.5-8.50wt%, green onion powder 0.5-2.5wt%, anhydroglucose 20.0-40.0wt%, dextrin 1.0-6.0wt%) drinking water 60.0-75.0 soluble in wt%.

The seasoning solution was prepared by mixing 0.5-5.0wt% of sesame oil and 0.5-5.0wt% of sake liquor dissolved in the drinking water, and then immersing in 200wt% of rib meat to prepare 12-hour marinated ribs.

Comparative Example 1 Rib seasoning 50wt% (sugar 15.0-25.0wt%, salt 3.5-5.5wt%, garlic 5.0-10.0wt%, onion 5.0-10.0wt%, Leek, 2.0-7.0wt%, MSG 1.0-4.0V, starch syrup 10-30wt%, Cheongju 1.0-6.0wt%, sesame oil 2.0-5.0wt%, pepper 0.1-0.5wt%, roasted sesame seeds 0.5-1.0wt%, drinking water 15-25wt%) was mixed with 50wt% drinking water and immersed in 200wt% rib meat in 100wt% of the seasoning solution and aged for 12 hours in the refrigerator.

Comparative Example 2 The mixture of the same compounding ratio as in Comparative Example 1 was heated to 100 ° C., placed in a bottle, closed with a lid, and sterilized in a boiling water at 80 ° C. for 30 minutes, followed by quenching. 100 wt% of seasoning solution was added to immerse 200wt% of selected ribs and aged for 12 hours in the refrigerating chamber.

Test Example 1. Inspection of taste degree by seasoning rib

Example 1 and Comparative Examples 1 and 2 were cooked in a gas oven preheated at 200 ° C., and palatability sensory evaluation was performed on a five-point scale.

(※ scale 1: very bad, 2: bad, 3: normal, 4: good, 5: very good)

As can be seen from Table 1 above, the sensory degree of Example 1, Comparative Example 1, and Comparative Example 2, as shown in the sensory test results, showed no difference. The seasoning ribs with granular rib seasoning, which is close to 5 of very good, seems to be inferior in quality compared to the method of making seasoning ribs in a regular rib restaurant, and seasoning ribs applying liquid ribs seasoning.

Test Example 2: Change during Storage

The granulated rib seasoning prepared in Example 1 is sealed in a pouch made of aluminum deposition film (PET / AL / CPP), and the rib seasoning prepared in Comparative Example 2 is packaged in a bottle and kept in a constant temperature and humidity chamber (40 ° C., 90% RH), the change in physicochemical and sensory properties was observed.

1) Changes in Physicochemical Properties

The granulated rib seasoning prepared in Example 1 is sealed in a pouch made of aluminum deposition film (PET / AL / CPP), and the rib seasoning prepared in Comparative Example 2 is packaged in a bottle and kept in a constant temperature and humidity chamber (40 ° C 90 ° C). Physicochemical changes were observed in% RH).

Changes in the physicochemical properties of Example 1 and Comparative Example 2 during storage are shown in Table 2. That is, the result of observing the change in color was changed in 4 months of storage in Example 1, whereas in Comparative Example 2, the change in color yarn occurred in 2 months of storage.

The initial pHs of Example 1 and Comparative Example 2 were 6.32 and 6.46, respectively, and the change occurred as the storage period elapsed. In Example 1, the pH was lowered from 3 months of storage. The change of was observed.

2) Changes of sensory characteristics during storage

Changes of sensory characteristics during storage were observed in 15 sensory test personnel through the difference-sensing sensory test with reference sample. At this time, the reference sample was prepared at the same time as the stored sample and stored in the refrigerator, and the cooking method is the same as the cooking method of Test Example 1.

Table 3 shows the results of the sensory test, in which Example 1 and Comparative Example 2 were stored, and the differences between the respective reference samples were identified.

That is, in Example 1, the change in quality cannot be felt until 3 months of storage, and the change in quality is detected from 4 months. However, in the case of Comparative Example 2, the sensory difference occurs from one month of storage, and thus, the apparent difference can be detected from three months of storage.

Seasoning ribs of the present invention made as described above may be packaged in a predetermined unit so that consumers can selectively purchase and eat seasoned ribs of excellent flavor, and may also provide a rib seasoning separately.

The present invention thus made easy seasoning even beginners without experience when preparing seasoning ribs using granular rib seasoning. You can taste the ribs. In addition, granular rib marinade was light and bulky, so it was excellent in mobility, and kept uniform at room temperature without changing taste for more than one year.

In addition, the present invention is a small-package cut ribs seasoned with granular rib seasonings 1, 2, 3, 4, 5 servings ‥‥ n 1, 2, 3, 4, 5 servings When packing with ‥‥ n, it can be packed together and provided to consumers.

At this time, when packaging the rib meat enclosed with the marinated ribs manufacturing instructions, consumers can aging 12 hours in the refrigerator can be easily cooked and eat Suwon seasoned ribs at home.

The present invention as described relates to a method for producing granular rib marinade, there is no quality inferiority compared with the ribs marinade prepared in the existing ribs and liquid ribs made by food companies, when applied to seasoning meat manufacturing plant There was an increase in productivity, and even beginners could easily produce a constant taste.

In addition, the granular rib seasoning was excellent at room temperature because of the slow rate of change in quality when stored under the same conditions as the liquid rib seasoning prepared by a method prepared by a food company.

The present invention has the advantage that it is easy to mass-produce the ribs, a food of high preference not only to Koreans but also to foreigners, and contribute to the globalization of traditional foods, as well as convenient cooking at home.

Claims (3)

Dismantling the rib portion in the longitudinal direction of the bone; Cutting the dismantled ribs to a length of 7-8 cm with a fracture machine; A rib meat processing step of removing fat from the cut ribs and making a rib with a 5mm thickness; Mixing sugar, pepper, roasted sesame seeds, refined salt, yeast extract, onion powder, garlic powder, green onion powder, anhydrous glucose, and dextrin to make granular rib seasoning with fluid bed granules; 20.0-30.0wt% of the granular rib seasoning was dissolved in 60.0-75.0wt% of drinking water, and 200wt% of piece ribs were immersed in a seasoning solution prepared by mixing 0.5-5.0wt% of sesame oil and 0.5-5.0wt% of sake. Seasoning ribs manufacturing method characterized in that for 12 hours aging to prepare seasoning ribs. The method of claim 1, The seasoning ribs, seasoning ribs prepared by mixing 200wt% of piece ribs in seasoning solution 100wt% made by mixing 50wt% granular rib seasoning, 50wt% of drinking water to produce seasoning ribs for 12 hours in the refrigerating chamber . Granular rib seasoning for seasoning the selected ribs, sugar 20.0-40.0wt%, MSG1.0-7.0wt%, pepper powder 0.10-1.0wt%, roasted sesame seeds 0.50-5.0wt%, refined salt 2.5-10.0wt%, Yeast extract 2.0-9.0wt%, onion powder 0.1-3.5wt%, garlic powder 3.5-8.50wt%, green onion powder 0.5-2.5wt%, 20.0-40.0wt% anhydrous glucose, 1.0-6.0wt% dextrin and; Granule rib seasoning method characterized in that the mixture consisting of the step of producing the rib seasoning in granular form with a fluid bed granulator.