KR100338522B1 - A Kalbi-Gyungdan with rib meat and sticky rice and its preparing methods - Google Patents

Abstract

The present invention relates to a meat product ribs dumplings containing ribs and glutinous rice and a method of manufacturing the same, and more particularly, in a meat processed product manufactured using beef and pork, containing a predetermined amount of glutinous rice specifically processed in the processed meat products By combining the ingredients and then aging them into dumplings, which are traditional rice cakes, they provide meat ribs dumplings.The combination of the traditional bulgogi and glutinous rice of ribs makes use of the chewy texture and taste of traditional dumplings to differentiate it from existing meat products. It relates to a meat product ribs dumplings containing ribs and glutinous rice that can satisfy the tastes of consumers by creating a new image of the dumplings, which is a traditional rice cake traditionally, and its manufacturing method.

Description

Kalbi-Gyungdan with rib meat and sticky rice and its preparing methods

The present invention relates to a meat product ribs dumplings containing ribs and glutinous rice and a method of manufacturing the same, and more particularly, in a meat processed product manufactured using beef and pork, containing a predetermined amount of glutinous rice specifically processed in the processed meat products By combining the ingredients and then aging them into dumplings, which are traditional rice cakes, they provide meat ribs dumplings.The combination of the traditional bulgogi and glutinous rice of ribs makes use of the chewy texture and taste of traditional dumplings to differentiate it from existing meat products. It relates to a meat product ribs dumplings containing ribs and glutinous rice that can satisfy the tastes of consumers by creating a new image of the dumplings, which is a traditional rice cake traditionally, and its manufacturing method.

'Dandan' refers to one of our own traditional rice cakes, and is usually made by steaming glutinous rice and then cutting it into sizes suitable for eating. The names of the dumplings vary depending on the type of solids coated on steamed glutinous rice. For example, mung bean flour is applied to mung bean dumplings, and adzuki bean powder is named as adzuki bean dumplings.

However, in the past, the dumplings were mainly made at a holiday or a feast, and in order to make glutinous rice like rice cakes after steaming, it is difficult to enjoy the dumplings because it takes a lot of time and effort.

On the other hand, processed meat products generally use a binder for binding the raw meat and the subsidiary materials. In addition, the elasticity reinforcing agent is used for the elasticity of the meat, and in addition, vegetable protein, animal protein, starch, and the like are added as side ingredients to maintain the original taste and texture of the meat itself. However, the processed meat products are usually uncomfortable because the chewing feeling is hard.

Thus, the diversification of texture and taste in meat products has been suggested as a continuous requirement of consumers.

In order to satisfy the consumer's needs, a method of manufacturing ham has been described by adding glutinous rice steamed with steam and containing water after soaking ginseng and chicken [Korean Patent Publication No. 95-450]. A method of manufacturing sundae by adding glutinous rice, glutinous rice flour, tofu, and miso as a side ingredient to chicken or chicken has been described (Korean Patent Registration No. 171,740). However, the methods were not prepared by the conventional method of using glutinous rice in conventional foods, and did not limit the differentiation of tissues.

Accordingly, the present invention solves the hardness of the tissues appearing in the conventional meat products to meet the consumer's continuous requirements of the diversity of the organization and taste of meat products, our unique traditional rice cakes and dumplings of rib meat Research efforts have been made to harmonize the image of taste.

As a result, by making and adding specially processed glutinous rice or glutinous rice cake to beef ribs and pork raw meat, the glutinous rice acts as a binder with the raw meat during molding, making the chewy texture and taste of the traditional dumplings, and the traditional roasted meat taste of ribs The present invention was completed by using a combination of glutinous rice and differentiation of product structure and taste.

Therefore, the present invention by using the beef ribs and glutinous rice to create a new image of the traditional rice cake dumplings, as well as to develop a new product called dumplings of meat products to satisfy the tastes of consumers It is an object to provide a meat rib containing dumplings and a method of manufacturing the same.

1 shows a block diagram of a rib dumpling manufacturing process according to the present invention.

The present invention provides a meat product containing a binder and an auxiliary ingredient in raw meat,

The raw meat includes 5-50% by weight beef 5-5% by weight and 5-50% by weight of pork ribs containing beef ribs,

The meat product is characterized by the meat ribs dumplings containing the ribs and glutinous rice containing 3 to 20% by weight of hydrated, cooked and cooled glutinous rice.

In addition, the present invention is a method of manufacturing a meat product prepared by adding a binder and an auxiliary raw material to the raw meat,

(a) a step of processing the raw meat to chop and slice the beef and pork containing beef ribs to a thickness of 1.5 to 3 mm;

(b) processing the glutinous rice by immersing the glutinous rice in water for 4 to 8 hours, swelling the glutinous rice, removing water and steaming and cooling at 100 to 140 ° C. for 4 to 8 hours;

(c) a primary mixing step of adding a dye, a seasoning and a spices to the treated raw meat,

(d) a secondary mixing step of adding the processed glutinous rice and secondary ingredients to the primary blend;

(e) the step of aged for 12 to 24 hours in the aging chamber at the temperature of -2 ~ 2 ℃, the mixture is completed secondary mixing,

(f) molding the aged blend into a dumpling shape and then heating it; And

(g) a method of producing the meat product ribs dumplings containing the ribs and glutinous rice consisting of the step of cooling and packing after the frying at 180-200 ℃ for 5-10 seconds.

The present invention will be described in more detail as follows.

In order to diversify the organization and taste of meat products, the present invention utilizes the image of traditional rice cake dumplings, and especially the image of bulgogi taste using beef chops and pork with hydrated, cooked and cooled glutinous rice. The present invention relates to a meat product ribs dumpling containing ribs and glutinous rice, which creates a new product called meat dango, and makes a difference in organization and taste of the product.

In particular, the present invention in the preparation, manufacturing, manufacturing, manufacturing process of the ribs dumplings by blending, ripening, molding, sterilization process in the manufacturing process (Working) to bring the bulgogi taste of beef and the sweet taste of glutinous rice to the maximum It is characterized by.

The meat ribs dumplings containing the ribs and glutinous rice of the present invention will be described in more detail based on the manufacturing method thereof as follows.

The first process performs a raw material processing step for producing a glutinous rice dumplings.

In the present invention, the beef and pork meat containing beef ribs is chopped to a certain size and flaked to a size of 1.5 to 3 mm as raw meat. In this case, when the particles of the ribs (粒 子) is less, there is a problem that the chewing feeling is weak from the product, and if the size of the particles is too large, there is a problem that the shape of the product is not constant.

The content of the raw meat contained in the meat ribs dumplings of the present invention is 5 to 50% by weight of beef ribs containing 5 to 50% by weight of beef ribs, the use of pork is 5 to 50% by weight as described above use. At this time, if the use of the beef and pork is less than the above range there is a problem not to use the texture as a meat product, while if the above exceeds the range there is a problem of weakening the texture of glutinous rice is not preferable.

The second process performs a glutinous rice treatment process for adding to the dumplings characterized in the present invention.

In the present invention, when the glutinous rice is blended into the raw meat, the glutinous rice is not contained as it is, but it is characterized in that it contains a proper amount of glutinous rice processed by pretreatment or produces a glutinous rice cake.

In particular, the present invention, unlike the conventional method of using a binder for the binding of the raw meat in the conventional meat products, by processing the addition of the glutinous rice used in the conventional dumpling production, to serve as a binder of the raw meat. .

In addition, the present invention solves the problem of uncomfortable chewing feeling by using the processed glutinous rice to soften the chewing feeling in the texture, the hardness of the meat tissue of the conventional meat processing products, the traditional dumplings in harmony with the ribs It has a chewy taste to create a new taste.

Therefore, in the present invention, the glutinous rice is immersed in water of 15 ° C. or less for 4 to 8 hours before blending with the raw meat to swell the glutinous rice and then remove water. Then, the steamer is steamed for 4 to 8 hours in a steamer at a temperature of 100 to 140 ° C., and when steaming is completed, the glutinous rice is spread over Create to cool or freeze.

In the present invention, the processed glutinous rice used in the meat ribs dumplings is contained in 3 to 20% by weight, and if the use content is less than 3% by weight, there is a problem that weakened tissue of the glutinous rice is weakened, 20% by weight. If it exceeds, there is a problem that the texture as a meat product is weakened.

The third step is to perform a blending process of mixing the raw material meat, pre-treated glutinous rice, and various subsidiary materials first and second.

In the present invention, the mixing is carried out in a vacuum mixer, and the above-mentioned raw meat, salting agent, seasoning and spices (spice) under the vacuum to perform the primary mixing for 5 minutes.

Subsequently, the secondary mixture is added to the primary mixture under vacuum and glutinous rice processed in the second process is added to perform secondary mixing for 5 minutes.

At this time, the content of the seasoning is 4 to 8% by weight, 0.7 to 1.2% by weight of the dyeing agent and 2 to 4% by weight of fragrance, and the secondary raw material is used in 3 to 9% by weight. In addition, soy protein, starch is used as a conventional ingredient in a conventional content.

The fourth process performs the aging process of the mixture.

In the present invention, when the mixing process of the first and second is finished, the compound is put in a wagon (wagon) and aged in a refrigerating chamber (during maturation) for 12 to 24 hours to stabilize the taste and texture of the compounded meat. Here, it is important to maintain the center temperature of the compounded meat after aging is 0 ± 2 ℃, because if the out of the temperature range the shape of the shape is not constant.

The fifth process performs the shaping and heating process of the matured formulation.

In the present invention, the molding is completed by using a molding machine, but the shape is molded by forming a mold (moulder) in the shape of the dump as possible, at this time using a cutting plate (cutting plate). In addition, it is preferable to keep the temperature of the blended meat at about 0 ° C during molding.

Then, in the present invention, the ball-shaped molding is heated at 180 to 200 ° C. for 4 to 5 minutes to perform a sterilization process. Products that have been cooked in this way must maintain a central temperature of 80 ° C or higher.

The seventh process performs the flying, cooling and packaging processes.

In the present invention, frying treatment of the dumpling-shaped molded product can remove the fat from the surface of the product and obtain the effect of fixing the color of the product. At this time, the frying temperature is performed at 180 to 200 ° C. for 5 to 10 seconds. It is preferable.

Then, the present invention is to rapidly cool the sterilized molded product using a spiral freezer (Spiral Freezer), and vacuum-packed in a conventional manner, to complete the present invention.

Here, in the case of refrigerated products, it is preferable to keep the center temperature of the product below 10 ° C, and in the case of frozen products to keep below -10 ° C for storage of the product.

As described above, the meat ribs dumplings containing the ribs and glutinous rice according to the present invention using the processed glutinous rice as a binder of the meat tissue to change the hardness of the meat appearing in conventional meat products into dumpling chewing tissue, Consumers can provide Gyeongdan, a Korean traditional food, as a new food.

Hereinafter, the present invention will be described in more detail based on Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1

40% by weight of pork, 33% by weight of beef (containing 10% by weight of beef ribs), steamed glutinous rice steamed by steam, 4% by weight of spices, 0.7% by weight of salt, 9% by weight of raw materials, and 6.3% by weight of other ingredients , The accompanying drawings were carried out in the manufacturing process as shown in FIG.

Example 2

After mixing 37% by weight of pork, 32% by weight of beef (containing 10% by weight of beef ribs), steamed steamed glutinous rice, 8.2% by weight of spices, 0.7% by weight of salt, 0.7% by weight of raw materials, and other 6.1% by weight of , The accompanying drawings were carried out in the manufacturing process as shown in FIG.

Example 3

40% by weight of pork, 33% by weight of beef (containing 10% by weight of beef ribs), 4% by weight of glutinous rice cake, 7% by weight of spice, 0.7% by weight of salt, 9% by weight of raw materials, and other 6.3% by weight By performing the same manufacturing process as in Figure 1 to prepare a rib dumpling product.

Example 4

37% by weight of pork, 32% by weight of beef (containing 10% by weight of beef ribs), 8.2% by weight of glutinous rice cakes, 7% by weight of seasonings, 0.7% by weight of dyeing agent, 9% by weight of raw materials, and other 6.1% by weight By performing the same manufacturing process as in Figure 1 to prepare a rib dumpling product.

Comparative Example 1

45% by weight of pork, 32% by weight of beef (containing 10% by weight of beef ribs), 7% by weight of spices, 9% by weight of raw materials, 0.7% by weight of salt and other 6.3% by weight, without adding glutinous rice Drawings were prepared by the product process as shown in FIG.

Test Example

The gallbladder dumplings prepared in Examples 1 to 4 and Comparative Example 1 were subjected to a sensory test by a panel expert, and the results are shown in Table 1 below.

In Table 1, in the case of Example 2 using glutinous rice at 8.2% by weight, the chewy texture of the glutinous rice was better than Example 1, and the taste was better. In addition, in the case of Examples 3 and 4 using glutinous rice cake taste was not much different from the case of using glutinous rice, the chewing feeling in the texture was soft. And, in the case of Comparative Example 1 without the glutinous rice, it was found that the chewy sense of texture fell from the Examples 1 to 4.

Therefore, it can be seen that the more glutinous rice is contained, the closer to the dumpling tissue.

As described above, the ribs dumplings containing the ribs and glutinous rice of the present invention uses processed glutinous rice as a binder of the meat tissue, thus solving the problem of having a hardness-oriented tissue in conventional meat products. By changing the meat product into a chewing tissue, and aging-molding-heating-frying process in the manufacture of meat products, the texture of the dumplings can be maximized, and the appearance is beautiful and new foods are provided to consumers. It is effective to commercialize Gyeongdan, a Korean traditional food.

Claims (3)

In a meat product containing a binder and an auxiliary ingredient in raw meat, The raw meat includes 5 to 50% by weight beef 5-5% by weight and 5-50% by weight pork meat containing beef ribs, The meat product ribs dumplings containing ribs and glutinous rice, characterized in that containing 3 to 20% by weight of hydrated, cooked and cooled glutinous rice. The meat product ribs dumplings containing the ribs and glutinous rice, characterized in that the cold or frozen food. In the manufacturing method of meat products prepared by adding a binder and an auxiliary raw material to the raw meat, (a) a step of processing the raw meat to chop and slice the beef and pork containing beef ribs to a thickness of 1.5 to 3 mm; (b) processing the glutinous rice by immersing the glutinous rice in water for 4 to 8 hours, swelling the glutinous rice, removing water and steaming and cooling at 100 to 140 ° C. for 4 to 8 hours; (c) a primary mixing step of adding a dye, a seasoning and a spices to the treated raw meat, (d) a secondary mixing step of adding the processed glutinous rice and secondary ingredients to the primary blend; (e) the step of aged for 12 to 24 hours in the aging chamber at the temperature of -2 ~ 2 ℃, the mixture is completed secondary mixing, (f) molding the aged blend into a dumpling shape and then heating it; And (g) Method of producing a meat product ribs dumplings containing ribs and glutinous rice characterized in that consisting of a step of cooling the package after cooling the frying at 180 ~ 200 ℃ for 5-10 seconds.