KR100196678B1 - Meat products made of pork`s head and their processing method - Google Patents

Abstract

The present invention relates to a method for producing a processed meat product using pig hair. More specifically, the present invention relates to a method for manufacturing meat products having improved palatability by preparing herbal meat products using pork heads, followed by cooking with hygienic vacuum packaging. The processed meat products using the pig head of the present invention is a process of removing the bone by slicing the pig head and submerged in drinking water to remove foreign matters, and removes foreign substances, red pepper seeds, licorice, cheonggung, peony, mint, ginger, pepper And boiling by adding 0.2% to 4.5% of five flavors to water, adding pork head to boil, separating bone from pork head to remove foreign substances and fats, and grinding them. After boiling for 20 to 40 minutes, the pig head is put into a pressurized by a hydraulic machine for 3 to 4 hours, and the compressed knitted product is cut and vacuum-packed with a vacuum packaging material (vacuum shrink packaging film). According to the manufacturing method of the processed meat products using the pig head of the present invention, by adding a high anti-oxidant herbal medicine and introducing a vacuum packaging method, the shelf life of the product is improved to enable more hygienic distribution, the added herbal medicine to remove the stink Since the efficacy is excellent, the quality of the product can be improved.

Description

Meat processed products using pig head and manufacturing method thereof

The present invention relates to a method for producing a processed meat product using pig hair. More specifically, the present invention relates to a method of manufacturing processed meat products having improved palatability by adding herbal medicines and preparing hygienic vacuum packaging in preparing knitted meat products using pig heads.

Knitting products using pork head, a by-product of pig slaughter, have been the most widely used as a traditional processed meat food.In traditional methods, the pork head is boned, then boiled with seasonings such as ginger and garlic, wrapped with a cloth, and pressed into a heavy stone to make it. come. At present, the manufacturing method of pork head knitting is not much different from the electric method, but the knitting produced using a jockey or a compressor as a pressing tool is wrapped in cloth or polyethylene wrapping paper and sold.

This product has a very short shelf life, so it is difficult to be stored in the refrigerator for more than 5 days after purchase. Gave birth to.

Pig head knitting is very inconvenient to manufacture in homes and difficult to go a lot, and when purchased on the market, the appearance, quality, etc. of the product is poor and has become an obstacle to the popularization of traditional foods. Therefore, there has been a need to develop a hygienic and quality knitting product with excellent palatability that meets the needs of the times.

Therefore, the present inventors can extend the shelf life by adding the herbal medicine excellent antioxidant properties and hygienically vacuum packaging the finished product in the manufacture of processed meat products using pig head, and at the same time to improve the palatability by removing the smelly smell to improve the quality It was confirmed that the present invention can be completed.

After all, the main object of the present invention is to provide a method for producing a pork head meat products with improved palatability by removing the smelly smell by adding various herbal medicines and vacuum packaging.

Another object of the present invention is to provide a meat product using the pig head prepared from the electrical method.

1 is a diagram showing a manufacturing process of processed meat products using the pig head of the present invention.

Hereinafter, a method of manufacturing a processed product using the pig head of the present invention will be described in detail for each manufacturing process.

[Step 1]

[Pretreatment of Materials]

Cut the pig's head in half to remove the bone, and beat the area with the bone with an ax to make the bone easier. The pig's head is soaked in cold drinking water to remove any debris.

[Step 2]

[Addition of Herbs and Heating]

Add about 0.2% to 4.5% of red pepper seeds, licorice, celery, peony, Angelica, mint, ginger, and five flavors to the groomed pork head, and boil with water in a steamer. Cover for 90 minutes and boil to a pressure of 0.1kg / ㎠ to 0,3kg / ㎠.

[Step 3]

[Bone and grind]

Starting with the tongue of the pig's head, the bones are separated to remove foreign substances remaining in the ear, and the tongue and the submandibular fat of the tongue are removed. After the bone is finished, grind it in a grinder.

[Step 4]

[Condiment Processing and Compression]

Add 1% to 2% of salt, 1% to 2% of garlic powder, 1% to 2% of MSG, and mix it with the weight ratio of ground head meat. Boil minutes to 40 minutes. Subsequently, the pig head is placed in a stainless compression mold at a working temperature of 10 ° C. to 20 ° C., and compressed in a hydraulic machine for 3 to 4 hours.

[Step 5]

[Product Completion and Packaging]

The compressed knitted product is cut into a suitable size and vacuum-packed using a vacuum packaging material (vacuum shrink wrapping film), and then passed through water at 60 ° C. to 100 ° C. to sterilize the surface and improve the aesthetics of the surface.

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

Example 1

In order to remove the bone by cutting the 4.8kg pig head in half and to make the bone easier, the ax was hit with the axle, the pig head was soaked in cold drinking water, and the debris was removed. Cinnamon 22.5g (0.5% by weight of pork head), red pepper 11.5g (0.25%), licorice 45g (1%), 22.5g (0.5%), peony 22.5g (0.5%) ), Ginger 112g (2.5%), salt 22.5g (0.5%) in the bag, boil with water twice the weight of the pig's head in a steamer, put the pig's head and cover the lid for 80 minutes 0.2kg㎠ Boiled while maintaining pressure. Starting from the tongue of the pig's head, the bone was separated to remove foreign matters remaining in the ear, and the white meat of the tongue and the fat under the chin were removed, and the head meat of the bone was crushed in a grinder. Add 68g (1.5%) of salt, 68g (1.5%) of garlic powder, and 45g (1%) of MSG to the ground meat, mix them, and wrap it well with a cloth and boil the pork head in water and boil for 30 minutes. . Subsequently, the pig head is placed in a stainless compression mold at a working temperature of 15 ° C., compressed in an oil press for 4 hours, and then the compressed knitted product is cut into a suitable size and vacuum-packed using a vacuum packaging material (vacuum shrink wrapping film). The surface was sterilized by passing through 80 ° C. water.

Example 2

Meat products in the same manner as in Example 1, except that 0.5% cinnamon, red pepper seed 0.25%, licorice 1%, Cheongung 0.5%, peony 0.5%, ginger 2.5%, five flavors 0.24%, 0.5% salt as a herbal medicine Was prepared.

Example 3

Meat products in the same manner as in Example 1, except that 0.5% cinnamon, red pepper seed 0.25%, licorice 1%, celery 0.5%, peony 0.5%, ginger 2.5%, ganoderma 0.5%, salt 0.5% as a herbal medicine Was prepared.

Example 4

A red meat product was prepared in the same manner as in Example 1, except that red pepper seeds 0.5% and ginger 4.16% were used as seasonings.

Example 5

Meat products in the same manner as in Example 1, except that 0.5% cinnamon, red pepper seed 0.25%, licorice 0.5%, Cheongung 0.5%, peony 0.5%, ginger 2.5%, peppermint 0.38%, salt 0.5% as a herbal medicine Was prepared.

Example 6

A meat product was prepared in the same manner as in Example 1, except that 2.5% of ginger and 0.5% of salt was used as a seasoning.

[Sensory test]

The results of sensory evaluation of the products from Examples 1 to 6 and commercially available products are shown in Table 1. The product of Example 4 prepared with the traditional seasoning was the least palatable of the sensory characteristics, and the palatability of Examples 1, 2 and 3 was good, and the deodorant effect of the products of Examples 1, 2, 3 and 5 was Since it was found to be good, the quality of pork head kneading product prepared according to the manufacturing method of the present invention was superior to the quality of the product prepared by the traditional cooking method, and it was superior in the deodorizing effect and palatability than commercially available products. appear.

* The sensory test used 13-point method, and the higher the score, the higher the characteristics of each item.

** Different superscript characters in each line are significant (p05).

[Evaluation of Fatty Oxidation]

The main cause of off-flavor of processed meat products is fatty acid, which is generally expressed as the term Warmed Over Flavor, which can be evaluated by sensory factors such as smell and taste evaluation or chemical analysis. In the present invention, TBA (thiobarbituric acid) was measured as a chemical indicator and evaluated. Table 1 shows the results of measuring the TBA value by storing the product and the commercial product prepared in each embodiment of the present invention one or five days after manufacture.

As shown in Table 2, the measurement result of TBA was correlated with the evaluation of the smelly (odor) item in the sensory test, so that the TBA value was high in the product with strong smell. In other words, it was analyzed that the off-flavor of processed meat products was strong in high fatty acid products.

As described and demonstrated in detail in the above, the present invention provides a method for producing a pig head knitting product excellent in storage and palatability and easy quality control. According to the manufacturing method of the processed meat products using the pig head of the present invention, by adding a high anti-oxidant herbal medicine and introducing a vacuum packaging method, the shelf life of the product is improved to enable more hygienic distribution, the added herbal medicine to remove the stink Since the efficacy is excellent, the quality of the product can be improved.

Claims (4)

(1) removing the bone by cutting the pig head, immersed in drinking water to remove blood and then remove foreign substances; (2) adding red pepper seeds, licorice, cheonggung, peony, Angelica, peppermint, ginger and five scents in water to 0.2% to 4.5% in water to boil the pig's head, and boil the pig's head; (3) separating the bone from the pig's head to remove foreign substances and fat, and grinding; (4) mixing the seasoned pork head and then boiled for 20 to 40 minutes, and then put the pig head and pressurized with a hydraulic pressure for 3 to 4 hours; And (5) cutting the compressed knitted meat product and vacuum-packing it with a vacuum packaging material (vacuum shrink packaging film). According to claim 1, 60 minutes to 90 minutes the production method of processed meat products using pig head, characterized in that boiled at a pressure of 0.1kg / ㎠ to 0.3kg / ㎠. The method of claim 1, wherein the seasoning is 1% to 2% salt, 1% to 2% garlic powder, 1% to 2% MSG 1% to 2% pig meat, characterized in that the method for producing a processed meat using pig hair . Cut the pork head to remove foreign substances, add red pepper seeds, licorice, Cheongung, peony, Angelica, peppermint, ginger, and five flavors to water, boil, add pork head, boil, remove bones and fat, and grind to salt and garlic powder. Pork head meat products manufactured by mixing the MSG, compressing with a hydraulic press, and cutting the compressed knitted product by vacuum packaging.