KR100187719B1 - Method for processing meatmeal using bamboo extract - Google Patents

Abstract

The present invention relates to a method for processing a meat product, by adding a suitable amount of water to bamboo bamboo bamboo, bamboo leaves or a mixture thereof and using a bamboo extract extracted by heating, beef, pork, Various meats such as chicken, duck meat, goat meat, internal organs such as stomach, giblets and salt barrels and bone types such as spines, scallops, and pork feet can be processed to remove unique odors of meat ingredients. It can enhance protein and savory flavors while providing dietary supplements.

Description

Detailed description of the invention

How to process meat products using bamboo extract

[Objective of the invention]

[Technical Field to which the Invention belongs and Conventional Technology in the Field]

The present invention relates to a method for processing a meat product, and more particularly, by using a bamboo extract extracted by heating and extracting an appropriate amount of water to bamboo bamboo, bamboo leaves or a mixture thereof By processing various kinds of meats such as pork, chicken, duck, goat meat, internal organs such as stomach, giblets, and salt shaker, and bone types such as spine, scallop, and pork feet, the unique odor of meat material can be removed cleanly. The present invention relates to a processing method of a meat product that can enhance the protein and savory taste of the meat product and provide a health supplement meat product.

In general, there are four kinds of bamboo distributed in Korea, namely Bongjongjuk (왕 宗 竹), Wangdae (王 竹), Cotton (淡竹 or 粉 竹), and Idae (矢 竹 or 山竹). It can be the thickest among bamboos about 20cm long. Bamboo shoots are thick and can be eaten, so it is commonly called edible porridge (食用 竹). Bamboo bamboo is green and has dark brown spots.

Wangdae (王 竹) is called Dangjuk (唐 竹), bamboo shoots have a bitter taste is called Gojuk (苦竹). The bamboo porridge of the king is characterized by its light brown color, and the bamboo charcoal has no cilia, and because of its elasticity and easy processing, it can be used for the most various purposes among bamboos.

Cotton pad (淡竹 or 粉 竹) is a strong breeding and cold-tolerant bamboo, with no spots on the porridge, and the jungan is shorter between nodes, about 10-35 cm, and thinner than the royal band, making processing of baskets, baskets, umbrella stand, and fan meat. Used as a material.

Idae (矢 竹 or 山竹) is called Shinuidae or Ogudae. It is strong in the cold and thin, and is used as a material for brush, tobacco, and arrows.

Bamboo, which has the ecological characteristics as described above, is known for its pharmacological effects against various diseases. For example, the key to grow in the mountain in the composition and use of the herb, which is published in Jangwol Seok (August 20, 1991) It is described that the leaves of the low-larvae mountain porridge exhibit anticancer action, coughing action, bactericidal action, antifungal action and antiulcer activity. In particular, the extracts extracted from the leaves of mountain porridge include sugars such as xylose, arabinose and glucose, mannose, and galactose, aspartic acid, glutamic acid, seline, threonine, florin, alanine, cislane, It is described that amino acids, such as phenylalanine, are contained.

In addition, bamboo leaves, bamboo leaves, are used as cough medicine, sputum medicine, heat lowering medicine, bleeding medicine, urinary medicine, bleeding medicine, etc. Bamboo shoots are used as heat lowering drugs, blood thinning medicines and crab thinning medicines. Bamboo bamboo is used as heat lowering drugs and old wind medicines and is known to be effective in hypertension and stroke.

Therefore, researches to actively use bamboo showing various pharmacological effects have been actively conducted. For example, a method of manufacturing food using bamboo is as follows.

Korean Patent No. 96-2397 describes a method for producing nutritious food by mixing rice and nutritional medicines inside a cylindrical body made of blue bamboo. Method for producing a healthy food using, Korean Patent No. 96-14611 discloses a method for producing a smoked barbecue by heating meat materials such as beef, pork, dog meat in a bamboo barrel.

However, the manufacturing method of these foods is a manufacturing method in which a bamboo barrel is directly used as a container and the active ingredient in bamboo is penetrated into the food by a heating method applied from the outside. There is also a disadvantage, and when using bamboo as a container, the amount of content to be introduced should be sufficient enough to have a commerciality and economical efficiency, so there is a disadvantage that only bamboo bamboo with the thickest diameter can be used.

[Technical Challenges to Invent]

Thus, the present inventors can use all kinds of bamboo distributed in Korea, such as bamboo shoots, kings, cotton rods and daedae, and furthermore, while studying a method for producing a food that can effectively contain the active ingredient of bamboo in food, bamboo The present invention has been completed by discovering that food can be prepared using bamboo extract obtained by adding water to bamboo shoots and bamboo leaves or mixtures thereof, and heating. In particular, by selecting a meat material with less preference due to its unique odor and processing it with bamboo extract, the unique odor of the meat material can be removed, and the protein taste and savory taste of the meat product can be improved. The present invention has been completed by knowing that it can be provided as a dietary supplement by containing it in a product.

Accordingly, it is an object of the present invention to provide a method for processing meat products using bamboo bamboo or bamboo leaf extract.

In order to achieve the above object, the processing method of meat products according to the present invention is added to 20 to 100 l of water per 1 kg of bamboo bamboo, bamboo leaves or mixtures thereof and heated for 30 to 120 minutes at a temperature of 95-121 ℃ Preparing a bamboo extract; And injecting the meat material into the bamboo extract, injecting the bamboo extract into the meat material by an injection method, or mixing and processing the bamboo extract into the minced meat material. .

Other objects and applications of the present invention will become apparent to those skilled in the art from the following detailed description.

Composition and Action of the Invention

Hereinafter, the present invention will be described in more detail.

Processing method of meat products according to the present invention using a bamboo extract, various meats such as beef, pork, chicken, duck meat, goat meat, stomach, giblets, salt pain, such as guts and bones, such as backbones, bones, jokbal By processing meat ingredients such as kinds, it is possible to cleanly remove the odor peculiar to meat material, improve the protein taste and savory taste of meat meat product, and provide health supplement meat product containing bamboo active ingredient. Can provide

On the other hand, the bamboo extract used in the processing of the meat products of the present invention can be prepared using the bamboo shoots, king beds, cotton rods or yidae bamboo and bamboo leaves distributed in Korea, but relative economic value compared to the jongjong, kings or cotton rods In addition to the low price, it is preferable to use the bamboo and bamboo leaves of Idae (山竹) that can easily supply raw materials because of the strong fertility even in barren wild mountains.

Hereinafter, a method of processing meat products using bamboo extract will be described in more detail for each process.

(1) preparing the extract of bamboo

The bamboo and bamboo leaves of bamboo are cut to suit each heat treatment and washed thoroughly with water, and water is added in an amount of 20 to 100 l per 1 kg of bamboo, then heated and filtered at a temperature of 95 to 121 ° C. for 30 to 120 minutes. Obtain the extract. At this time, the addition amount of bamboo or bamboo leaves and water can be appropriately selected according to the concentration of the extract to be obtained.

In addition, the extract of bamboo may use the mixed extract which used or mixed each extract of bamboo bamboo or bamboo leaf.

Bamboo extract extracted by the above method is immediately stored after cooling to 0 ~ 5 ℃ to be used for the processing of meat products.

(2) Processing of meat products

Various meats such as beef, pork, chicken, duck, goat meat, internal organs such as stomach, giblets, and salt shaker, and meat materials such as bone types such as spine, scallop, and pork feet are processed in the bamboo extract. In order to appropriately select a method commonly used according to the meat material, such as injecting the material, injecting the bamboo extract to the meat material, or mixing and processing the extract to the minced meat material,

① Meat and internal organs of meat is boiled until it is cooked by directly putting it in the bamboo extract.

② The bone or foot of meat is directly put into the bamboo extract and boil until the contents of the bone or foot are sufficiently raised to obtain the broth.

③ Inject the meat with the above-mentioned additives such as bamboo extract and salt, inject, tumbling, and roast to obtain roasting products such as grilled beef and roasted pork.

④ Mix the meat with the above-mentioned additives such as bamboo extract and salt, inject, tumble, dry and smoke and steam cook to obtain smoked products such as ham and smoked chicken.

⑤ Mix the above-mentioned additives such as bamboo extract and salt with finely cut meat, fill it into a container, shape it, dry it, smoke it, and steam cook to obtain a smoked product such as sausage.

⑥ Mix the above-mentioned additives such as bamboo extract and salt with finely cut meat, shape them to a suitable size using a molding machine, bury them in flour, frying cloth, bread flour, etc., and fry them in heated cooking oil, then cook them by rapid freezing. Get frozen product.

Hereinafter, the present invention will be described in more detail with reference to various examples, but the present invention is not limited to these examples.

[Test Example 1]

To examine the off-flavor removal effect on the swollen pork, stout goat meat, pork giblets and pig hog, bamboo extracts, bamboo leaf extracts and mixed extracts of each varieties, including It was processed using.

(1) bamboo extract preparation

① Preparation of bamboo extract: Wash bamboo shoots, king daedae, cotton rods, and daegan bamboo shoots in water for each variety, and cut them accordingly. Add 12ℓ of water for 250g of each variety, and heat at 95 ℃ for 120 minutes. Filtration gave 9 L of various bamboo extracts.

② Preparation of bamboo leaf extract: bamboo shoots, king daedae, cotton rods and yidaeju leaves were washed thoroughly with water for each variety, and 12 liters of water was added to 250g of bamboo leaves for each variety, heated at 95 ℃ for 120 minutes, and filtered. 9 L of various bamboo leaf extracts were obtained.

③ Preparation of mixed extract of bamboo and bamboo leaves: The bamboo shoots of bamboo shoots, king daedae, pongdae and daedae were washed clean in water for each variety, and the bamboo leaves were also washed in water for each variety. Water was added to 12 g of bamboo shoots of each variety and 50 g of bamboo leaves, and 12 liters of water was heated at 95 ° C. for 120 minutes and filtered to obtain 9 L of various mixed extracts.

(2) processing

① Take 600g boiled pork, 600g glamorous goat, 600g pork giblets washed with salt and flour, and 2000g of pork hog removed from fine hair. Add cold water only so that various ingredients can be immersed and boil until fully cooked.

② Take the same amount of ingredients as above, and add each of the bamboo extract, king, bong and daegan's bamboo extract, bamboo leaf extract and mixed extract so that the ingredients are fully submerged, and boil until fully cooked.

(3) A panel test with a perfect score of 9 was carried out with 18 professional panelists in the meat processing factory of the National Agricultural Cooperatives Association, Korea.

As a result, the pork treated with only cold water was tasted, the goat was stingy, the pork giblet was bitter, the pig hog was evaluated as having urine-like taste, and the average palatability was 3.85 points each; Goat meat scored 3.13; Pig giblets scored 1.78; Pig hog scored 2.15 points.

On the other hand, in the pork processed meat according to the method of the present invention, the smell, the sting of goat meat, bitter taste in pork giblets and pee taste in pig hog, etc. was removed cleanly, pork and goat meat has a light taste, Pork giblets and pork hog are evaluated as having a savory taste. In addition, the average acceptability of meat products is shown in Table 1.

Table 1

As can be seen from the above results, the bamboo extracts obtained by the present invention can remove the odor of various meats cleanly regardless of varieties of bamboo, bamboo or bamboo leaves such as bamboo shoots, kings, cotton rods or daedae, and also meat products It can be seen that the taste of the protein can be more protein and sue.

Hereinafter, the preference of various meats, internal organs, and bone types was evaluated using the mixed extracts of bamboo shoots and bamboo leaves extracted from the above method as bamboo extracts.

Example 1 Beef

① Cold water was added so that 600g of beef was sufficiently submerged, and it heated until it fully cooked.

② Bamboo extract was added so that 600g of beef was sufficiently submerged and heated until fully cooked.

The average acceptability of beef in ① was 7.68 points, and the average acceptability of beef in ② was 5.91 points.

Example 2 Chicken

① Cold water was added so that 600g of chicken was sufficiently submerged and heated until fully cooked.

② Bamboo extract was added so that 600g of chicken sufficiently immersed and heated until fully cooked.

As a result of measuring palatability, the average palatability of chicken in ① was 5.91 points, and the average palatability of chicken in ② was 7.08 points.

Example 3 Duck Meat

① Cold water was added so that 600g of duck meat was fully submerged, and it heated until it fully cooked.

② Bamboo extract was added to immerse 600 g of duck meat and heated until fully cooked.

The average acceptability of the duck meat in ① was 4.32 points, and the average acceptability of duck meat in ② was 6.11 points.

Example 4 Boiler

① Cold water was added so that 600 g of the rice cooker was fully submerged, and it heated until it fully cooked.

② Add bamboo extract so that 600g of the rice cooker is fully submerged and heated until fully cooked.

As a result of measuring palatability, the mean palatability of the boiled rice bowl of ① was 4.25 points, and the average palatability of the boiled rice bowl of ② was 6.37 points.

Example 5 Pork Bowl

① Cold water was added so that 600 g of the thoroughly cleaned pork bowl was fully submerged and heated until fully cooked.

② Add 600 g bamboo soaked to 600 g of thoroughly cleaned pork bowl and heated until fully cooked.

As a result of measuring palatability, the average palatability of the pork bowl of ① was 3.47 points, and the average palatability of the pork rice bowl of ② was 5.29 points.

Example 6 Bovine Salt Pain

① Cold water was added so that 600 g of the well-washed saline bottle was sufficiently submerged and heated until fully cooked.

② Add 600 g of bamboo extract so that the thoroughly washed anti-soak bottle is sufficiently heated and heated until fully cooked.

The palatability average of the anti-inflammatory pain in ① was 5.64 points, and the average palatability of anti-inflammatory pain in ② was 7.51 points.

Example 7 Porcine Salt Pain

① Cold water was added so that 600 g of thoroughly washed pig salt shaker was sufficiently submerged, and it heated until it fully cooked.

② Add 600 g of bamboo salt shaker soaked thoroughly, and heat it until fully cooked.

As a result of measuring palatability, the average palatability of pig dysmeniness in ① was 4.09 points, and the average palatability of pig saline in ② was 6.72 points.

Example 8 Small giblets

① Cold water was added so that 600 g of freshly-washed beef gibles were sufficiently submerged and heated until fully cooked.

② Bamboo extract was added so that 600 g of freshly washed bovine intestines were sufficiently submerged and heated until fully cooked.

As a result of acceptability measurement, the small giblet average acceptability of ① was 4.19 points, and the small giblet average acceptability of ② was 7.67 points.

Example 9 Spine and Clavicle of Pork

① After mixing pig's spine and mud bones and removing blood for 5 hours in flowing cold water, take 2000g, add cold water so that they are sufficiently submerged and heat until fully cooked, and then take only broth and season with salt.

② Mix the backbone and chopped bones of pork, remove the blood for 5 hours from the running cold water, take 2000g and add the same amount of bamboo extract and cold water so that they are sufficiently immersed. It was.

As a result of measuring palatability, the average palatability of pork spine and medull bone stock of ① was 5.67 points, and the average palatability of pork spine and chick bone stock of ② was 8.03 points.

Example 10 Spine and Clavicle of Bovine

① After mixing the spine and mud bones of cattle and removing the blood from the flowing cold water for 5 hours, take 2000g, add cold water so that they are sufficiently submerged, and heat until fully cooked.

② Mix the cow's spines and stalks, remove the blood for 5 hours from the flowing cold water, take 2000g, add the same amount of bamboo extract and cold water so that they are sufficiently immersed, and heat until fully cooked. Fit.

As a result of measuring palatability, the average palatability of bovine spine and medull bone stock of ① was 7.27 points, and the average palatability of bovine spine and oyster bone stock of ② was 8.35 points.

Example 11 Beef Pig Trotter

① Take 2000g of boiled pork feet, add cold water to immerse it sufficiently and heat it until it is fully cooked, and then take only broth and season with salt.

② 2000g of boiled pork feet were added to the bamboo extract and cold water to be sufficiently submerged, heated until fully cooked, and then only broth was seasoned with salt.

As a result of measuring the palatability, the average palatability of the bovine pig feet broth of ① was 7.89 points, and the average palatability of the bovine pig feet broth of ② was 8.72 points.

Example 12 Grilled Beef

① Prepare seasoning solution by dissolving salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in appropriate amounts in cold water, and then inject 90 g of seasoning solution into 600g of beef, and at 4 ℃ for 2 hours. After vacuum tumbling for a while, roasting was carried out at 170 ° C. until ripe enough.

② Dissolve salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in bamboo extract to make seasoning solution, and inject 90g of seasoning solution to 600g of beef. After vacuum tumbling for hours, roasting was carried out at 170 ° C. until ripe enough.

As a result of measuring the degree of preference, the average degree of grilled beef of ① was 8.15 and the average degree of grilled beef of ② was 8.26.

Example 13 Roast Pork

① Prepare seasoning solution by dissolving salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried parmesan powder, and mixed spices in an appropriate amount in cold water, and then inject 90 g of seasoning solution to 600 g of pork, at 4 ℃. After vacuum tumbling for 2 hours, roasting was performed at 170 ° C. until ripe enough.

② Dissolve salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in bamboo extract to make seasoning solution. Inject 90 g of seasoning solution to 600g of pork, and then, at 4 ℃. After vacuum tumbling for 2 hours, roasting was performed at 170 ° C. until ripe enough.

As a result of measuring palatability, the average degree of degree of roasting of pork in ① was 7.82 points, and the average degree of degree of roasting of pork in ② was 8.38 points.

Example 14 Grilled Goat Meat

① Prepare seasoning solution by dissolving salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in an appropriate amount in cold water, and then inject 90 g of seasoning solution into 600g of goat meat, After vacuum tumbling for hours, roasting was carried out at 170 ° C. until ripe enough.

② Dissolve salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in bamboo extract to make seasoning solution. Inject 90g of seasoning solution in 600g of goat meat and inject at 90 ℃. After vacuum tumbling for 2 hours, roasting was performed at 170 ° C. until ripe enough.

As a result of measuring palatability, the average palatability of grilled goat meat in ① was 6.18 and the average palatability of grilled goat meat in ② was 7.43.

Example 15 Roasting Chicken

① Prepare seasoning solution by dissolving salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in appropriate amounts in cold water, and then inject 90g of seasoning solution into 600g of chicken, and then at 4 ℃ for 2 hours. After vacuum tumbling for a while, roasting was performed at 170 ° C. until ripe enough.

② Dissolve salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in bamboo extract to make seasoning solution. Inject 90 g of seasoning solution in 600g of chicken meat, and at 2 ℃ at 4 ℃. After vacuum tumbling for hours, roasting was carried out at 170 ° C. until ripe enough.

As a result of measuring palatability, the average palatability of grilled chicken of ① was 7.25 and the average palatability of grilled beef of ② was 7.63.

Example 16 Beef Roast

① Prepare seasoning solution by dissolving salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in an appropriate amount in cold water, and then inject 90g of seasoning solution into 600g of duck meat. After vacuum tumbling for hours, roasting was carried out at 170 ° C. until ripe enough.

② Dissolve salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in bamboo extract to make seasoning solution, and inject 90g of seasoning solution into 600g of duck meat at 4 ℃. After vacuum tumbling for 2 hours, roasting was performed at 170 ° C. until ripe enough.

As a result of measuring the degree of palatability, the average degree of degree of roasting of duck (1) was 5.67 and the average degree of degree of roasting of duck (2) was 6.51.

Example 17 Ham Product

① Prepare seasoning solution by dissolving salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in appropriate amounts in cold water, and then inject 90g of seasoning solution into 600g of pork, at 4 ℃. Vacuum tumbling was performed for 2 hours. The tumbling meat was placed in an iron pan, dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 20 minutes, and steam cooked until fully cooked at 80 ° C. to complete a ham product.

② Dissolve salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in bamboo extract to make seasoning solution, and then inject 90g seasoning solution into 600g of pork and 4 ℃. Vacuum tumbling was carried out for 2 hours at. The tumbling meat was placed in an iron pan, dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 20 minutes, and steam cooked until fully cooked at 80 ° C. to complete a ham product.

The average acceptability of ham products in ① was 6.83, and the average acceptability of ham products in ② was 7.24.

Example 18 Smoked Chicken

① Prepare seasoning solution by dissolving salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in an appropriate amount in cold water, and then inject 90g of seasoning solution into 600g of chicken meat. Vacuum tumbling was performed for a time. The tumbling meat was placed in an iron pan, dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 20 minutes, and steam cooked until fully cooked at 80 ° C. to complete the smoked chicken.

② Dissolve salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder and mixed spices in bamboo extract to make seasoning solution. Inject 90g seasoning solution in 600g of chicken meat, Vacuum tumbling was performed for 2 hours. The tumbling meat was placed in an iron pan, dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 20 minutes, and steam cooked until fully cooked at 80 ° C. to complete the smoked chicken.

As a result of measuring the degree of preference, the average degree of smoked chicken in ① was 7.14 and the average degree of smoked chicken in ② was 7.54.

Example 19 Smoked Duck

① Prepare seasoning solution by dissolving salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in cold water, and inject 90g of seasoning solution into 600g of duck meat. Vacuum tumbling was performed for 2 hours. The tumbling meat was placed in an iron pan, dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 20 minutes, and steam cooked until fully cooked at 80 ° C. to complete a smoked duck.

② Dissolve salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, and mixed spices in bamboo extract to make seasoning solution. Inject 90g of seasoning solution into 600g of duck meat, and 4 ℃. Vacuum tumbling was carried out for 2 hours at. The tumbling meat was placed in an iron pan, dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 20 minutes, and steam cooked until fully cooked at 80 ° C. to complete a smoked duck.

As a result of measuring palatability, the average degree of preference for smoked ducks in ① was 5.91 and the average degree of preference for smoked ducks in ② was 7.19.

Example 20 Pork Sausages

① Finely cut 5 kg of pork with a siren carter, 1 kg of cooling water at 0 ° C. and pork fat, salt, nitrite, phosphate, and mixed spices were added, mixed and filled in a casing, and dried at 55 ° C. for 30 minutes. After the dried meat was smoked at 60 ° C. for 20 minutes, steam cooking was performed at 80 ° C. until the meat was sufficiently cooked to complete the pork sausage.

② Finely cut 5 kg of pork with a siren carter, 1 kg of bamboo extract at 0 ° C. and pork fat, salt, nitrite, phosphate, and mixed spices were added, mixed and filled in a casing and dried at 55 ° C. for 30 minutes. After the dried meat was smoked at 60 ° C. for 20 minutes, steam cooking was performed at 80 ° C. until the meat was sufficiently cooked to complete the pork sausage.

As a result of measuring palatability, the average palatability of pork sausage in ① was 7.64 points, and the average palatability of pork sausage in ② was 8.37 points.

Example 21 Meat Sausages

① 5kg of chicken was finely chopped with a siren carter, 1 kg of cooling water at 0 ° C. and pork fat, salt, nitrite, phosphate and mixed spices were added, mixed and filled in a casing and dried at 55 ° C. for 30 minutes. The dried meat was smoked at 60 ° C. for 20 minutes, and then steam cooked until fully cooked at 80 ° C. to complete the broiled sausage.

② 5kg of chicken meat was finely chopped with a siren carter, 1kg of bamboo extract at 0 ° C. and pork fat, salt, nitrite, phosphate, and mixed spices were added and mixed in an appropriate amount, and the casing was filled and dried at 55 ° C. for 30 minutes. The dried meat was smoked at 60 ° C. for 20 minutes, and then steam cooked until fully cooked at 80 ° C. to complete the broiled sausage.

As a result of measuring palatability, average sausage degree of poultry sausage of ① was 5.46 points, and average sausage degree of poultry sausage of ② was 6.59 points.

Example 22 Mixed Sausage

① 3 kg of pork and 2 kg of chicken are finely chopped with a siren carter while adding 1 kg of coolant at 0 ° C. and pork fat, salt, nitrite, phosphate, and mixed spices in an appropriate amount. I was. The dried meat was smoked at 60 ° C. for 20 minutes, and then steam cooked until it is sufficiently cooked at 80 ° C. to complete the mixed sausage.

② Finely cut 3 kg of pork and 2 kg of chicken with a siren carter, add 1 kg of 0 ℃ bamboo extract and pork fat, salt, nitrite, phosphate, and mixed spices, add to the mixture, mix and fill the casing for 30 minutes at 55 ℃. Dried. The dried meat was smoked at 60 ° C. for 20 minutes, and then steam cooked until it is sufficiently cooked at 80 ° C. to complete the mixed sausage.

The palatability measurement result ① The mixed sausage average acceptability of ① was 6.54 points, and the mixed sausage average acceptability of ② was 7.41 points.

Example 23 Cooking Frozen Products

① Cut 3kg pork and 2kg chicken into chopper, add 500g of 0 ℃ cooling water, salt, nitrite, phosphate, onion, and mixed spices, add appropriate amount, mix, and shape them to a suitable size using a molding machine. It was buried and fried in cooking oil at 180 ° C. for 3 minutes, followed by rapid freezing at a temperature of −40 ° C. to complete a cooked frozen product. This frozen product was fried in cooking oil at 180 ° C. until fully cooked, and then used for measuring palatability.

② Chop 3kg pork and 2kg chicken with chopper, add 500g of bamboo extract at 0 ℃ and salt, nitrite, phosphate, onion, mixed spices, add appropriate amount, mix, and shape them to a suitable size using a molding machine. Was then fried in cooking oil at 180 ° C. for 3 minutes, followed by rapid freezing at a temperature of −40 ° C. to complete the cooked frozen product. This frozen product was fried in cooking oil at 180 ° C. until fully cooked, and then used for measuring palatability.

The average acceptability of cooked frozen products of ① was 7.31 points, and the average acceptability of cooked frozen products of ② was 8.05 points.

[Effects of the Invention]

As described above, various meats, internal organs, or bone types were extracted using the extract extracted from each of the bamboo shoots, king daewoo, pongdae, and jujube bamboo shoots and bamboo leaves, which are mainly distributed in Korea. By processing, the unique odors of meat and internal organs or bone types can be removed cleanly, and the finished product can be given a protein taste and a savory taste. In addition, by using a bamboo extract having various pharmacological effects, such as anticancer activity, directly to various meats to complete the processed meat products, it is possible to manufacture health supplementary meat products, which can greatly contribute to national health.

Claims (7)

As a method of processing meat products using bamboo extract, (1) preparing bamboo extract by adding water in an amount of 20-100 L to 1 kg of bamboo bamboo, bamboo leaves or mixtures thereof and heating at 95-121 ° C. for 30-120 minutes; And (2) injecting the meat material into the bamboo extract, injecting the bamboo extract into the meat material, or mixing and processing the bamboo extract into the minced meat material; Method of processing meat products using the bamboo extract, characterized in that it comprises a. The meat product according to claim 1, wherein the meat material is meat or internal organs, and in step (2), meat or meat internal organs are directly added to the bamboo extract to be boiled until fully cooked. How to process. According to claim 1, wherein the meat material is meat bones or feet, and in step (2) is added directly to the bone bones or feet of meat in the bamboo extract liquid and boiled until fully cooked to obtain a broth How to process meat products. The seasoning solution according to claim 1, wherein the meat material is meat, and in step (2), salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, mixed spices, and the like are added to the bamboo extract. Method of processing a meat product, characterized in that after the injection into the meat, tumbling, roasting. The seasoning solution according to claim 1, wherein the meat material is meat, and in step (2), salt, nitrite, phosphate, soy sauce, sugar, dried garlic powder, dried onion powder, mixed spices, and the like are added to the bamboo extract. Method of processing a meat product, characterized in that by injecting the meat, followed by tumbling, drying and smoking, steam cooking. The meat material of claim 1, wherein the meat material is meat, and the meat is finely cut in step (2), and the mixture is added by adding additives such as bamboo extract and pork fat, salt, nitrite, phosphate, and mixed spices, and filling the casing. After that, the method of processing meat products characterized in that the steam cooking process by drying and smoking. According to claim 1, wherein the meat material is meat, in addition to the meat extracted in the step (2), the bamboo extract and salt, nitrite, phosphate, onion, mixed spices and the like added, mixed, molded into a molding machine, A method of processing a meat product, characterized by rapid freezing by immersing in flour, batter and breadcrumbs, and then frying in cooking oil.