KR100336368B1 - The manufacturing process of seasoned Korean beef rib - Google Patents

Abstract

The present invention relates to Suwon seasoned ribs designed to allow mass production and long-term storage using seasoned ribs, and in detail, the manufacturing process is cumbersome in manufacturing seasoned ribs and the process time is long, making mass production difficult. The shelf life is also short, there are many problems in industrialization.

The present invention can be distributed for a long time in the manufacture of Suwon ribs, and for the popularization of Suwon ribs by industrialization by a mass production system, by lowering the initial microbial contamination of the seasoning liquid used for seasoning in seasoning ribs as possible By minimizing the initial microbial contamination in the product, adding natural preservatives such as grapefruit extract and spirits, and adjusting the pH, ultimately suppressing the deterioration of the product during distribution to extend the shelf life. In addition, by aging under vacuum conditions, it is possible to shorten the maturation time and improve the inconvenience of the manufacturing process to enable industrialization by mass production, and to promote the industrialization of Korean traditional foods and foster them as popularization and export commodities to lay the groundwork for the globalization of traditional foods. To arrange.

Description

The manufacturing process of seasoned Korean beef ribs

The present invention relates to the manufacture of seasoned ribs, excellent flavor and long-term distribution, and industrialized by the mass production system to make the popularization of the ribs, Hanwoo seasoning invented so that consumers can immediately cook at home A method for producing ribs.

In other words, the present invention is not intended to produce general seasoned ribs, mass production of suwon seasoned ribs with excellent flavor and supply to consumers by popularizing it to be immediately cooked and eaten at home or outdoors.

Seasoned ribs are one of the most preferred foods among Korean traditional foods, along with kimchi and bulgogi, due to the uniqueness of Koreans and foreigners, as well as the quality of marbling. Due to the work required by skilled artisans, it was not readily available at home, and was only eaten at restaurants, thus increasing the consumer's desire for seasoned ribs commercialized by mass production.

Despite these demands, the reason for not mass-producing seasoned ribs is mainly due to the low distribution stability.

In order to carry out long-term distribution of all existing foods, it is a big problem to suppress the growth of microorganisms. Thus, sterilization by heat treatment or a method of adding a synthetic preservative is used. Generally, seasoned meat products such as Suwon seasoned ribs are prepared by seasoning them with vegetables such as garlic, onions, and leeks, and with soy sauce, sugar, MSG, and sesame oil. Use is prohibited.

Accordingly, it is necessary to bring the initial microbial contamination to a low level. In the case of seasoned meat, the microbial contamination of meat is 10 ⁴ / g, and the microbial contamination of vegetables used for seasoning is 10 ⁶ / g. As the degree of microbial contamination increases to 10 ⁵ / g rather than growth, it is impossible to distribute it for more than 5 days under refrigerated conditions due to the deterioration caused by the action of microorganisms during distribution. The shelf life of seasoned meat was limited to five days. In addition, in the manufacturing process, conventionally prepared by the process of mixing together the selected rib meat and seasoning solution, or by immersing the meat in the seasoning solution and aged for this, it took more than 20 hours of ripening time, during the ripening for a constant seasoning There were many difficulties in industrialization by mass production system, such as two or three times of mixing.

The present invention can be distributed for a long time in the manufacture of Suwon ribs, and for the popularization of Suwon ribs by industrialization by a mass production system, by lowering the initial microbial contamination of the seasoning liquid used for seasoning in seasoning ribs as possible By minimizing the initial microbial contamination in the product, adding natural preservatives such as grapefruit extract and spirits, and adjusting the pH, ultimately suppressing the deterioration of the product during distribution to extend the shelf life. In addition, since the aging in a vacuum state, it is possible to industrialize by mass production by shortening the aging time and improving the inconvenience of the manufacturing process.

The present invention made as described above is heat treatment during the preparation of seasoning for industrialization by the mass production system of Suwon seasoned ribs to reduce the microbial contamination of the seasoning solution from 10 ⁶ / g level to 10 ¹ / g level, thereby Initial microbial contamination could be reduced to 10 ² / g. In addition, grapefruit extract and spirit, which are natural preservatives, were added to control the growth of microorganisms during the distribution period, and the pH was adjusted. In addition, the aging time was shortened to within 6 hours by dipping the ribs in seasoning solution and then immersing them in a vacuum container to decompress them in a vacuum container, and even seasoning was possible at normal pressure, eliminating the mixing process during aging. Could.

Figure 1 is a schematic block diagram showing the process of producing Suwon seasoned ribs of the present invention.

Figure 2 is an illustration of a vacuum aging vessel used in the production method of the present invention.

<Description of Signs for Main Parts of Drawings>

1: vacuum container body, 2: lid, 2a: vacuum inlet, 3: gasket,

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

First step: rib meat processing

Disintegrating the rib portion of the Korean beef in the longitudinal direction of the bone, cutting it to a length of 7 to 8 cm using a bone fracture machine, removing fat and floating a 0.5 mm thick poultry rib;

2nd process: seasoning liquid manufacturing process

Vegetables, such as garlic, onion, and leek, are selected and washed, crushed finely with a silent kata, weighed in proportion, and put into a steamer. Sugar, soy sauce, starch syrup, MSG, sesame oil, and pepper are weighed and added thereto, followed by heat treatment to 100 ° C and rapid cooling. A seasoning liquid production step of adding a spirit and grapefruit extract when the product temperature is 30 ° C. or below, and adjusting the pH to around 5.0 by adding lactic acid and sodium nitrate;

Third Process: Mixing Process

A mixing step of dipping and diluting the seasoning liquid and the drinking water obtained in the second step in the same proportion in a vacuum container and dipping the ribs obtained in the first step;

4th process: vacuum aging process

A vacuum aging step of closing the lid of the vacuum vessel, applying a vacuum to 760 mmHg, closing the valve to maintain a vacuum state, and transferring the resultant to a refrigerated aging chamber for 4 to 12 hours;

5th process: vacuum packaging process

After the aging is completed, the vacuum is released and vacuum packing is carried out in a certain amount of airtight vacuum packaging material.

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 examples according to the gist of the present invention.

Example 1 Preparation of Seasoned Spare Ribs by Applying Heated Seasoning Solution

Minced onion 1.0-10.0wt%, minced garlic 1.0-7wt%, minced leek 1.0-5wt%, sugar 1.0-6.5wt%, starch syrup 1.5-7.5wt%, soy sauce 2.0-9.5wt%, MSG 0.1-1.5wt%, The mixture consisting of 0.1-1.5 wt% of sesame oil, 0.05-0.5 wt% of pepper and 0-1.0 wt% of roasted sesame seeds was heated to 100 ° C. and cooled to room temperature, followed by 0.1-1.0 wt% of alcohol, 0.05-1.0 wt% of grapefruit extract, Roasted water source galbi seasoning solution was prepared by adding 0.05 ~ 0.7wt% of lactic acid and 0 ~ 0.5wt% of sodium nitrate. After that, diluted 5 ~ 25wt% of purified water was added to the seasoning solution obtained in Example 1 above. The ribs were immersed in 45 ~ 70wt% and aged for 24 hours in the refrigerating chamber to prepare Suwon seasoned ribs.

Comparative Example 1 Preparation of Suwon Seasoning Spare Ribs Prepared by Heating Seasoning Solution Excluding Grapefruit Extract, Alcohol, Lactate, and Sodium Choprate in the Formulation of Example 1

Minced onion 1.0-10.0wt%, minced garlic 1.0-7wt%, minced leek 1.0-5.0wt%, sugar 1.0-6.5wt%, starch syrup 1.5-7.5wt%, soy sauce 2.0-9.5wt%, MSG 0.1-1.5wt% , 0.1 to 1.5 wt% of sesame oil, 0.05 to 0.5 wt% of pepper, 0 to 1.0 wt% of roasted sesame seeds were heated to 100 ° C., cooled to room temperature, and then roasted for seasoning galbi seasoning solution was prepared. 5-25 wt% of purified water was diluted with the seasoning solution obtained in 1, and 45-70 wt% of ribs were immersed therein, and aged in a refrigerating chamber for 24 hours to prepare roasted seasoning ribs.

Comparative Example 1-1: Preparation of Suwon Seasoned Spare Ribs Prepared with the Same Mixing Ratio as Comparative Example 1 but Without Heat Treatment

Minced onion 1.0-10.0wt%, minced garlic 1.0-7wt%, minced leek 1.0-5.0wt%, sugar 1.0-6.5wt%, starch syrup 1.5-7.5wt%, soy sauce 2.0-9.5wt%, MSG 0.1-1.5wt% Roasted water source galbi seasoning solution was prepared consisting of 0.1 ~ 1.5wt% sesame oil, 0.05 ~ 0.5wt% pepper, 0 ~ 1.0wt% roasted sesame, and then 5-25wt of purified water in the seasoning liquid obtained in Comparative Example 1-1. After diluting with%, 45-70 wt% of chopped ribs were immersed in this, and aged for 24 hours in a refrigerating chamber to prepare Suwon seasoned ribs.

Test Example 1-1, sensory test

Preparation of Suwon seasoned ribs prepared in Example 1, Comparative Example 1, Remarks Example 1-1, cooked for 4 to 5 minutes in a gas oven stove preheated to 150 ℃ and carried out to 15 trained sensory test personnel The sensory test which identifies Example 1 as a reference sample, and distinguishes the difference between Comparative Example 1 and Comparative Example 1-1 was performed by the sensory test questionnaire of Table 1.

Sensory inspection survey199. . Name: This sensory test is to identify quality differences in the development of Suwon seasoned ribs. While eating each sample, record the difference between the reference sample R and the other two samples in the blanks according to the following scale. You can't feel the difference at all. 7. Strongly feel the difference 3. Feel the difference slightly I can feel very strong. 5. You can usually feel the difference. Sensory characteristics and sample name A B incense flavor Organization

The result of the sensory test performed by Table 1 is shown in Table 2.

Sensory characteristics and sample name A (comparative example 1) B (comparative example 2) incense 1.75 ± 0.63 1.95 ± 0.81 flavor 1.80 ± 0.46 1.98 ± 0.73 Organization 1.38 ± 0.51 1.57 ± 0.49

As shown in the above sensory test results, there was no difference in the sensory characteristics of Example 1, Comparative Example 1, and Comparative Example 1-1.

Test Example 1-2. Storage experiment

While storing the Suwon seasoned ribs prepared in Example 1, Comparative Example 1 and Comparative Example 1-1 in a refrigerator at 5 ℃, storage experiments were carried out through the VBN content, the total number of bacteria, the sensory test and the results are shown in Table 3 and same.

Experiment Item (Quality Limit) Days to reach threshold by experiment item Example 1 Comparative Example 1 Comparative Example 1-1 Total bacterial count (10 ⁶ CFU / g) 25 days 15th 5 days VBN content (25mg%) 25 days 10 days 5 days Sensory Test (Date of Odor) 20 days 10 days 5 days

The total number of bacteria at the beginning of the experiment was 10 ² CFU / g level in Example 1 and Comparative Example 1, but was high at 10 ⁵ CFU / g level in Comparative Example 1-1, and 10 ⁶ CFU / g, which is the limit of the total number of bacteria. The time at which it reached was 25 days for Example 1, 15 days for Comparative Example 1, and 5 days for Comparative Example 1-1. In the case of VBN content, when the limit value is 25 mg%, 25 days for Example 1, 10 days for Comparative Example 1, and 5 days for Comparative Example 1-1 were shown, respectively, and the period of starting to feel off-flavor in the product during the storage period. In the case of Example 1 20 days Comparative Example 1 was 10 days Comparative Example 1-1 was 5 days. As described above, Example 1 showed a longer shelf life in all items than Comparative Example 1-1.

Example 2 Aging under reduced pressure in the preparation of Suwon seasoned ribs

10kg of roasted seasoning ribs prepared by Example 1 were placed in a stainless container manufactured as shown in FIG. 2, and the lid was closed, and a vacuum pump was connected to reduce pressure to 15 to 20 inchHg and stored in a refrigerating chamber. Salinity was measured.

Comparative Example 2: In the preparation of Suwon seasoned ribs, aging work under normal pressure

2 kg of Suwon seasoned ribs prepared in Example 1 was placed in a stainless container manufactured as shown in FIG. 2, and samples were taken at predetermined times while the lid was closed and stored in a refrigerating chamber.

The container used in the above is made of stainless steel, and a vacuum inlet having a gasket 3 made of silicon is disposed at a coupling portion of the lid 2 and the main body 1, and the opening and closing valve (not shown) is provided at the lid 1. A vacuum pump is connected to (2a) to apply vacuum. After applying the vacuum like this, the valve is closed, the vacuum pump is removed, and the container in which the vacuum is applied is put into a refrigerated aging chamber for aging.

For reference, a 5 mm thick stainless steel pressure reducing container was manufactured for effective aging of roasted seasoned ribs.

Example 2: Salinity changes according to aging time according to the conditions of reduced pressure and atmospheric pressure are shown in Table 4.

Ripening time Salinity by aging time (%) 0 2 4 6 10 14 18 24 Decompression aging 0.15 0.3. 0.80 1.00 1.00 1.00 1.00 1.00 Normal pressure aging 0.15 0.22 0.53 0.65 0.75 0.87 1.00 1.00

As described above, the salinity reached equilibrium in 6 hours in the case of decompression aging, but the equilibrium salinity appeared in 18 hours in the case of atmospheric aging. In view of this, it is possible to reduce the aging time by using a reduced pressure aging vessel, and in addition to blocking the outside air during aging, it is possible to block secondary pollution that may occur during the aging process.

The present invention relates to a method for producing Suwon seasoned ribs using Korean beef ribs, minimizing the microorganisms in the seasoning solution by heat treatment, and adding the spirits and grapefruit extract of natural preservatives, By adjusting the pH by adding sodium, the life of the product could be extended. In addition, it is possible to shorten the aging time by aging under reduced pressure using a vacuum aging vessel, it was possible to effectively prevent secondary pollution by blocking the outside during the aging process.

According to the above effects obtained in the present invention it was possible to extend the shelf life of Suwon seasoned ribs, it is possible to significantly shorten the maturation time and industrialization according to mass production.

Claims (4)

A rib meat processing step of dismantling the rib portion of the Korean beef in the longitudinal direction of the bone, cutting it to a length of 7 to 8 cm using a bone fracture machine, removing fat, and floating a cloth to a thickness of 0.5 mm; Vegetables, such as garlic, onion, and leek, are selected and washed, crushed finely with a silent kata, weighed in proportion, and put into a steamer. Sugar, soy sauce, starch syrup, MSG, sesame oil, pepper, roasted sesame seeds are weighed and then heated to 100 ° C and quenched. A seasoning liquid production step of adding a spirit and grapefruit extract when the product temperature is 30 ° C. or below, and adjusting the pH to around 5.0 by adding lactic acid and sodium nitrate; Mixing the seasoning liquid and drinking water at a predetermined ratio and immersing the ribs therein; A vacuum aging step of placing the mixed seasoned ribs in a vacuum container body, closing the lid of the vacuum container, applying vacuum, and aging for 4 to 12 hours to a refrigerated aging chamber in a vacuum state; Hanwoo seasoning ribs manufacturing method characterized in that the step of releasing the vacuum after the end of the aging and vacuum packing by putting in a certain amount of airtight excellent vacuum packaging material. The method of claim 1, Minced onion 1.0-10.0wt%, minced garlic 1.0-7wt%, minced green onion 1.0-5.0wt%, sugar 1.0-6.5wt%, starch syrup 1.5-7.5wt%, soy sauce 2.0-9.5wt%, MSG 0.1-1.5wt%, sesame oil 0.1-1.5wt%, pepper 0.05-0.5wt%, roasted sesame 0-1.0wt%, alcohol 0.1-1.0wt%, grapefruit extract 0.05-1.0wt%, lactic acid 0.05-0.7wt%, A method for producing Korean beef marinated ribs comprising 0-0.5 wt% of sodium nitrate, 5-25 wt% of purified water, and 45-70 wt% of spare ribs. The method of claim 1, In preparing the rib seasoning solution, the solution is heated to 100 ° C., quenched, and when the product temperature is 30 ° C. or less, 1.0-3.0 wt% of ethanol, 0.5-3.0 wt% of grapefruit extract are added, and the pH is adjusted by adding lactic acid and sodium nitrate. A method of producing Hanwoo seasoned ribs, characterized in that it is acidified. The method of claim 1, A method of producing Hanwoo seasoned ribs, wherein the seasoned ribs are aged under reduced pressure using a reduced pressure vessel.