KR100432238B1 - Processing method of soft jerked meat - Google Patents
Processing method of soft jerked meat Download PDFInfo
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- KR100432238B1 KR100432238B1 KR10-2001-0033163A KR20010033163A KR100432238B1 KR 100432238 B1 KR100432238 B1 KR 100432238B1 KR 20010033163 A KR20010033163 A KR 20010033163A KR 100432238 B1 KR100432238 B1 KR 100432238B1
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- 235000013372 meat Nutrition 0.000 title description 25
- 238000003672 processing method Methods 0.000 title description 2
- 235000020993 ground meat Nutrition 0.000 claims abstract description 43
- 235000015278 beef Nutrition 0.000 claims abstract description 36
- 239000012266 salt solution Substances 0.000 claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 26
- 235000020995 raw meat Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000002245 particle Substances 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 5
- 230000000391 smoking effect Effects 0.000 claims description 5
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 229940075554 sorbate Drugs 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229940026231 erythorbate Drugs 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 239000001931 piper nigrum l. white Substances 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 235000004213 low-fat Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013622 meat product Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 육포를 가공하는데 있어서, 저지방 고단백질로 영양이 풍부하고 부드러우며 맛과 씹힐 때의 치감이 우수한 연질의 육포를 가공하는 방법에 관한 것이다.The present invention relates to a method for processing soft beef jerky with low fat high protein, which is rich in nutrition, soft, and taste and chew when processed.
육포는 원료육을 일정한 조건으로 건조하여 가공되는 육제품으로, 원료육을 일정한 크기의 입자로 분쇄한 분쇄육 및 일정한 조성의 염지액을 형성한 후, 상기 분쇄육 및 염지액을 일정 중량비로 배합하여 5분동안 교반하고 상기 분쇄육 및 염지액과 동일한 중량의 분쇄육 및 염지액을 배합하여 1분동안 교반하고 상기와 같이 각각 배합 교반된 분쇄육을 혼합한 후, 0 ∼ 2 ℃의 온도에서 48시간동안 저온 숙성하고 정형틀에서 압착하여 판상 형태로 성형한 후, 45 ℃의 온도에서 30분, 55 ℃의 온도에서 30분, 65 ℃의 온도에서 30분간의 순서로 1차 건조하고 65 ℃의 온도에서 25분간 훈연하고 75 ℃의 온도에서 30분, 80 ℃의 온도에서 60분, 82 ℃의 온도에서 60분간의 순서로 2차 건조한 후, 60 %의 습도하에서 82 ℃의 온도로부터 18 ℃의 온도로 4시간동안 서서히 냉각하는 연질 육포의 가공 방법을 제공하는 것이다.Beef Jerky is a meat product which is processed by drying the raw meat under certain conditions, and after forming the ground meat and the salt solution of a certain composition, which is ground the raw meat into particles of a predetermined size, The mixture was stirred for 1 minute, the ground meat and the salt solution of the same weight as the ground meat and the salt solution were mixed and stirred for 1 minute, and the mixed and stirred ground meat was mixed as described above, followed by 48 hours at a temperature of 0 to 2 ° C. After aging at low temperature and pressing in a mold to form a plate, the first drying in the order of 30 minutes at a temperature of 45 ℃, 30 minutes at a temperature of 55 ℃, 30 minutes at a temperature of 65 ℃ and a temperature of 65 ℃ Smoked for 25 minutes at 25 ° C, followed by a second drying of 30 minutes at a temperature of 75 ° C, 60 minutes at a temperature of 80 ° C, 60 minutes at a temperature of 82 ° C, and then a temperature of 18 ° C from a temperature of 82 ° C under 60% humidity Slowly for 4 hours Is to provide a method of processing soft jerky.
Description
본 발명은 육포를 가공하는 방법에 관한 것으로, 특히 원료육을 염지액에 염지하기 전의 분쇄하는 정도 및 염지액의 조성 및 원료육을 염지액에 염지하고 숙성하는 방법 및 염지 숙성된 원료육의 건조 온도와 건조 시간과 훈연 조건을 고유하게 설정하여 가공하는 방법에 관한 것이다.The present invention relates to a method for processing beef jerky, and in particular, the degree of pulverization before the raw meat is soaked in the salted solution, the composition of the salted solution and the method of soaking and ripening the raw material in the salted solution, and the drying temperature and drying of the raw material It relates to a method of processing by uniquely setting the time and smoking conditions.
단백질 식품인 육류에는 다양한 요리 방법이 있으며, 특히 휴대성 및 보존성을 증대시키고 풍미를 향상하고 조리를 쉽게 하기 위한 각종 육류 가공 제품이 전해지고 있다.Meat, which is a protein food, has a variety of cooking methods, and various meat processing products have been transmitted for increasing portability and preservation, improving flavor, and making cooking easy.
본 발명은 상기와 같은 육류 가공 제품중 육포의 가공 방법에 관한 것이다. 상기 육포는 원료육을 판상 형태로 절단하고 조미한 후에 주로 태양광으로 건조하여 제조되는 것으로, 간식이나 술안주나 야외용 식품으로 과거부터 이용되던 식품이다. 종래에는 판상 형태인 원료육을 조미하고 태양광으로 건조하여 제조되므로 매우 딱딱하여 먹기가 곤란하며 조미 및 건조 방법의 미숙으로 사람들의 기호에 맞지 않는 경우가 발생하는 문제점이 있으므로, 다양한 인구가 즐길 수 있고 보편성있는 기호 음식이 되기까지 개선되어야 하는 문제점이 남아 있다.The present invention relates to a processing method of beef jerky in the meat processed products as described above. The beef jerky is prepared by cutting raw meat in a plate shape and seasoning, and then drying it with sunlight, and is a food that has been used in the past as a snack, snack, or outdoor food. Conventionally, raw meat in the form of plate is prepared by seasoning and drying it with sunlight, so it is very hard to eat and it is difficult to eat due to the immaturity of seasoning and drying methods. There remains a problem that needs to be improved before it becomes a universal taste food.
상기와 같은 문제점을 고려하여 본 발명은 지방이 제거된 냉장 상태의 원료육을 길이 10 ㎜ 크기의 입자로 분쇄하여 분쇄육을 형성하고, 일정한 성분과 배합비를 지닌 염지액을 조성한다. 상기 분쇄육 및 염지액을 일정 중량비로 배합하여 5분동안 교반하고 상기 분쇄육 및 염지액과 동일한 중량의 분쇄육 및 염지액을 배합하여 1분동안 교반하고 상기와 같이 각각 배합 교반된 분쇄육을 혼합한다. 상기 혼합된 분쇄육을 0 ∼ 2 ℃의 온도에서 48시간동안 저온 숙성하고 정형틀에서 압착하여 판상 형태로 성형한다. 상기 성형된 분쇄육을 45 ℃의 온도에서 30분, 55 ℃의 온도에서 30분, 65 ℃의 온도에서 30분간의 순서로 1차 건조하고 65 ℃의 온도에서 25분간 훈연하고 75 ℃의 온도에서 30분, 80 ℃의 온도에서 60분, 82 ℃의 온도에서 60분간의 순서로 2차 건조한 후, 60 %의 습도하에서 82 ℃의 최종 건조 온도로부터 18 ℃의 온도로 4시간동안 서서히 냉각하여 저지방 고단백질로 영양가가 높고 부드러우며 맛과 씹힐 때의 치감이 우수하여 이용인구가 많아질 수 있는 식품을 제공하는데 본 발명의 목적이 있다.In consideration of the above problems, the present invention grinds the raw meat in which the fat is removed to grind it into particles having a size of 10 mm in length to form pulverized meat, and forms a salt solution having a constant component and blending ratio. The ground meat and the salt solution were blended in a predetermined weight ratio and stirred for 5 minutes, and the ground meat and the salt solution were mixed with the same weight as the ground meat and the salt solution, and stirred for 1 minute. Mix. The mixed ground meat is aged at low temperature for 48 hours at a temperature of 0 to 2 ° C. and pressed in a mold to form a plate. The molded ground meat was first dried in the order of 30 minutes at a temperature of 45 ° C., 30 minutes at a temperature of 55 ° C., and 30 minutes at a temperature of 65 ° C., smoked for 25 minutes at a temperature of 65 ° C., and then at a temperature of 75 ° C. Secondary drying in the order of 30 minutes, 60 minutes at a temperature of 80 ℃, 60 minutes at a temperature of 82 ℃, then slowly cooled for 4 hours from the final drying temperature of 82 ℃ to 18 ℃ under 60% humidity to low fat It is an object of the present invention to provide a food that can be used as a high protein, high in nutritional value, soft, excellent in taste and taste when chewed.
판상 형태인 원료육을 그대로 조미하고 건조하여 육포로 가공하는 경우 육포가 매우 딱딱하므로 먹기가 곤란하다. 본 발명에서는 지방이 제거된 신선 상태의 원료육을 길이 10 ㎜ 크기의 입자로 분쇄하고, 분쇄된 원료육 입자를 판상 형태로 정형하고, 정형된 원료육을 건조 및 훈제하여 부드러우며 씹힐 때의 치감이 우수한 육포를 가공한다.Raw meat in the form of a plate is seasoned, dried, and processed into beef jerky, which is difficult to eat because beef jerky is very hard. In the present invention, the raw meat in the state of removing fat is pulverized into particles having a length of 10 mm, the ground raw meat particles are shaped into a plate shape, and the raw meat is dried and smoked to be soft and chewy. To process.
분쇄육 전체를 한꺼번에 염지액과 배합하고 교반하여 염지하는 경우 교반 과정에서 분쇄육 입자로부터 염용성 단백질이 대거 유출되어 분쇄육 입자 사이의 접착력을 지나치게 강화하므로 건조 및 훈연 과정을 마친 육포가 매우 질기거나 갈라지게 된다. 본 발명에서는 상기 분쇄육 및 염지액을 일정 중량비로 배합하여 5분동안 교반하고 상기 분쇄육 및 염지액과 동일한 중량의 분쇄육 및 염지액을 배합하여 1분동안 교반하고 상기와 같이 각각 배합 교반된 분쇄육을 혼합하여 염지하는 방법으로 염용성 단백질의 유출량을 육포 가공에 필요한 적정 수준으로 유지한다. 또한 원료육과 염지액과의 교반 시간에 따라서 염지육의 맛이 차이가 나는 특성이 있으므로, 상기한 방법으로 염지하면 가공된 육포가 2종류의 맛을 동시에 내게 되어 맛이 깊어진다.When the whole ground meat is blended with the salt solution at once and agitated for salting, the soluble protein is largely spilled from the ground meat particles during the stirring process, so that the adhesive strength between the ground meat particles is excessively strengthened. Split up. In the present invention, the ground meat and the salt solution are blended in a predetermined weight ratio and stirred for 5 minutes, and the ground meat and salt solution are mixed with the same weight as the ground meat and salt solution, and stirred for 1 minute, respectively. By mixing and grinding the ground meat, the effluent of the soluble protein is maintained at an appropriate level necessary for processing the beef jerky. In addition, since the taste of the salted meat is different depending on the stirring time between the raw meat and the salted solution, when the salted meat is squeezed by the above-described method, the processed beef jerky gives two kinds of flavors at the same time, thereby deepening the taste.
판상 형태로 성형된 분쇄육을 처음부터 고온으로 건조하는 경우 분쇄육 입자의 조직이 파괴되고 분쇄육 입자 내부의 수분이 유출되게 된다. 본 발명에서는 분쇄육의 건조 온도를 저온에서부터 고온으로 순차적으로 상승시켜 건조한다. 즉 분쇄육을 45 ℃의 온도에서 30분, 55 ℃의 온도에서 30분, 65 ℃의 온도에서 30분간의 순서로 건조 온도를 순차적으로 상승시켜 1차 건조한다. 이어 단백질이 응고되기 시작하고 훈제 연기가 육류에 가장 잘 스며드는 65 ℃의 온도에서 25분간 훈연한 후에 75 ℃의 온도에서 30분, 80 ℃의 온도에서 60분, 82 ℃의 온도에서 60분간의 순서로 건조 온도를 순차적으로 상승시켜 2차 건조한다.When the ground meat formed in the plate shape is dried at a high temperature from the beginning, the structure of the ground meat particles is destroyed, and the water inside the ground meat particles is leaked. In the present invention, the drying temperature of the ground meat is sequentially raised from low to high temperature to dry. That is, the ground meat is sequentially dried by sequentially increasing the drying temperature in the order of 30 minutes at a temperature of 45 ° C., 30 minutes at a temperature of 55 ° C., and 30 minutes at a temperature of 65 ° C. Then, the protein begins to coagulate and smoke for 25 minutes at the temperature of 65 ℃ where the smoke is best permeated to meat, followed by 30 minutes at 75 ℃, 60 minutes at 80 ℃, 60 minutes at 82 ℃ The drying temperature is sequentially raised, followed by secondary drying.
또한 2차 건조된 육포를 곧바로 상온으로 냉각시킬 경우 육포 내부의 수분이 유출되어 육포의 육질이 딱딱해지고 육포 표면에 세균이 번식할 가능성이 크다. 본 발명에서는 60 %의 습도하에서 82 ℃의 최종 건조 온도로부터 18 ℃의 온도로 4시간동안 서서히 하강시켜 냉각하여 육포 내부의 수분 유출과 육포 표면의 세균 번식을 방지한다.In addition, if the second dried beef jerky is immediately cooled to room temperature, the moisture inside the beef jerky flows out, the meat of the beef jerky becomes hard, and bacteria are likely to grow on the surface of the beef jerky. In the present invention, the temperature is gradually lowered from the final drying temperature of 82 ° C. to 18 ° C. under 60% humidity for 4 hours to cool, thereby preventing water leakage inside the beef jerky and bacterial breeding on the beef jerky surface.
본 발명은 냉장 상태인 신선한 돈육 덩어리의 지방을 제거하여 원료육을 형성하고 상기 원료육을 길이 10 ㎜ 크기의 입자로 분쇄하여 분쇄육을 형성하고 일정한 성분과 배합비를 지닌 염지액을 조성한 후, 상기 분쇄육 및 염지액을 일정한 중량비로 배합하여 5분동안 교반하고 상기 분쇄육과 동일한 중량의 분쇄육 및 상기 염지액과 동일한 중량의 염지액을 배합하여 1분동안 교반하고 상기와 같이 각각 배합 교반된 분쇄육을 혼합한 후, 0 ∼ 2 ℃의 온도에서 48시간동안 저온 숙성하고 정형틀에서 압착하여 판상 형태로 성형한 후, 45 ℃의 온도에서 30분, 55 ℃의 온도에서 30분, 65 ℃의 온도에서 30분간의 순서로 1차 건조하고 65 ℃의 온도에서 25분간 훈연하고 75 ℃의 온도에서 30분, 80 ℃의 온도에서 60분, 82 ℃의 온도에서 60분간의 순서로 2차 건조한 후, 60 %의 습도하에서 82 ℃의 온도로부터 18 ℃의 온도로 4시간동안 서서히 냉각하여 구성된다.The present invention is to remove the fat of the fresh pork chunks in the chilled state to form the raw meat, the raw meat is ground into particles having a size of 10 mm in length to form a ground meat and after forming a salt solution with a certain component and blending ratio, the ground meat And mixing the salted liquor solution at a constant weight ratio for 5 minutes, and mixing the ground meat having the same weight as the ground meat and the salted solution having the same weight as the salted solution and stirring the mixture for 1 minute. After mixing, low temperature aging for 48 hours at a temperature of 0 ~ 2 ℃, pressed in a mold to form a plate, then 30 minutes at a temperature of 45 ℃, 30 minutes at a temperature of 55 ℃, at a temperature of 65 ℃ First drying in the order of 30 minutes, smoking for 25 minutes at a temperature of 65 ℃, 30 minutes at a temperature of 75 ℃, 60 minutes at a temperature of 80 ℃, second drying in the order of 60 minutes at a temperature of 82 ℃, 60 % At a temperature of 18 ℃ from the temperature of 82 under a humidity ℃ it is configured to cool slowly for 4 hours.
실시예를 참조하여 본 발명을 상세하게 설명한다.The present invention will be described in detail with reference to Examples.
< 실시예-1 ><Example-1>
냉장 상태인 돈육의 지방을 제거하여 원료육을 형성한다. 상기 원료육을 분쇄기로 길이 10 ㎜ 크기의 입자로 분쇄하고, 염지액이 용이하게 배어들도록 상온에서 1시간동안 해동한다.Raw meat is formed by removing fat from pork that has been refrigerated. The raw meat is ground into particles having a length of 10 mm by a grinder, and thawed at room temperature for 1 hour so that the dye solution is easily soaked.
소금 3.7 중량%, 피클링 솔트 0.5 중량%, 인산염 0.3 중량%, 고추 페이스트 30.9 중량%, 백후추 0.5 중량%, 맛술 1.5 중량%, 방부제인 소르베이트 0.6 중량%,산화방지제인 에리소베이트 0.2 중량%, 올리고당 6.2 중량%, 물 55.6 중량%을 혼합하여 염지액을 조성한다. 상기 분쇄육을 75.5 중량%로 할 때, 상기 염지액은 24.5 중량%를 준비한다.Salt 3.7%, Pickling Salt 0.5%, Phosphate 0.3%, Pepper Paste 30.9%, White Pepper 0.5%, Taste 1.5%, Preservative Sorbate 0.6%, Antioxidant Erysorbate 0.2% %, Oligosaccharide 6.2% by weight, water 55.6% by weight to form a salt solution. When the ground meat is 75.5% by weight, the salt solution is prepared 24.5% by weight.
상기 분쇄육과 상기 염지액을 각각 절반씩 분할한다. 상기 분쇄육의 절반과 상기 염지액의 절반을 교반기에 넣고 5분동안 교반한다. 상기 분쇄육의 나머지 절반과 상기 염지액의 나머지 절반을 다른 교반기에 넣고 1분동안 교반한다. 상기와 같이 교반된 각각의 분쇄육을 균일하게 혼합하고 0 ∼ 2 ℃의 온도에서 48시간동안 저온 숙성하여 염지한다. 따라서 염지된 염지육에서 분쇄육은 75.5 중량%이고 염지액은 24.5 중량%의 혼합비를 지닌다.The ground meat and the salt solution are divided in half. Half of the ground meat and half of the salt solution are put in a stirrer and stirred for 5 minutes. The other half of the ground meat and the other half of the salt solution is put in another stirrer and stirred for 1 minute. Each ground meat stirred as described above is uniformly mixed and then aged by low temperature aging for 48 hours at a temperature of 0 to 2 ° C. Therefore, in the salted salted meat, the ground meat is 75.5% by weight and the salted solution has a mixing ratio of 24.5% by weight.
합성 수지 재질의 정형판 위에 정형틀을 거치하고, 상기 정형틀에 상기와 같이 숙성된 염지육을 일정한 중량만큼 넣고 압착하여 판상 형태로 성형한다. 상기와 같이 판상 형태로 성형된 염지육을 정형판으로부터 분리하는데 있어서, 염지육을 냉동하여 정형판으로부터 분리하는 것이 훨씬 용이하고 염지육의 파손이 방지된다. 상기와 같이 냉동된 염지육을 보관하려면 염지육끼리 달라붙지 않도록 각각의 염지육 사이에 비닐을 삽입하여 냉동 보관한다.A mold is placed on a mold plate made of synthetic resin, and the salted meat aged as described above is put into the mold frame by a predetermined weight and pressed into a plate shape. In separating the salted meat formed in the plate shape as described above from the plate, it is much easier to freeze the salted meat to separate from the plate and prevent the breakage of the salted meat. In order to store the frozen salted meat as described above, it is stored frozen by inserting a vinyl between each salted meat so that the salted meat does not stick to each other.
상기 염지육을 상온에서 자연해동시킨 후 항온항습실에 넣고 45 ℃의 온도에서 30분, 55 ℃의 온도에서 30분, 65 ℃의 온도에서 30분간의 순서로 순차적으로 건조 온도를 상승시켜 1차 건조한다. 항온항습실의 온도를 훈연 효과가 가장 우수한 65 ℃의 온도를 유지한 상태로 항온항습실 내부에 훈제 연기를 주입하여 1차 건조된 염지육을 25분간 훈연 처리한다.After naturally thawing the salted meat at room temperature, it was placed in a constant temperature and humidity room, and the drying temperature was sequentially increased in order of 30 minutes at a temperature of 45 ° C, 30 minutes at a temperature of 55 ° C, and 30 minutes at a temperature of 65 ° C. do. The first dried salted meat is smoked for 25 minutes by injecting smoke into the constant temperature and humidity chamber while maintaining the temperature of 65 ℃ which is the most effective in the temperature and humidity chamber.
훈연 처리된 염지육을 75 ℃의 온도에서 30분, 80 ℃의 온도에서 60분, 82 ℃의 온도에서 60분간의 순서로 순차적으로 건조 온도를 상승시켜 2차 건조한다. 염지육을 마지막 건조 단계인 82 ℃의 고온에서 60분간 건조하는 것은 육포의 맛을 향상시키기 위한 조리를 수행한다는 의미가 있다.Smoked salted meat is dried secondly by sequentially increasing the drying temperature in the order of 30 minutes at a temperature of 75 ℃, 60 minutes at a temperature of 80 ℃, 60 minutes at a temperature of 82 ℃. Drying the salted meat for 60 minutes at a high temperature of 82 ° C., which is the last drying step, means that cooking is performed to improve the taste of the beef jerky.
상기와 같이 건조된 염지육을 60 %의 습도하에서 82 ℃의 온도로부터 18 ℃의 온도로 4시간동안 온도를 서서히 하강하여 냉각하므로서 연질 육포를 형성한다.As described above, the dried salted meat is cooled by gradually decreasing the temperature for 4 hours from a temperature of 82 ° C. to a temperature of 18 ° C. under a humidity of 60% to form a soft beef jerky.
< 실시예-2 ><Example-2>
불고기 조미 페이스트 43.8 중량%, 피클링 솔트 0.5 중량%, 인산염 0.3 중량%, 맛술 2.6 중량%, 방부제인 소르베이트 0.6 중량%, 산화방지제인 에리소베이트 0.3 중량%, 올리고당 19.5 중량%, 물 32.4 중량%를 혼합하여 염지액을 조성하는 것과 분쇄육을 76.4 중량%로 할 때, 염지액을 23.6 중량%를 준비하는 것 이외에는 실시예-1과 동일하다.Bulgogi seasoning paste 43.8 wt%, pickling salt 0.5 wt%, phosphate 0.3 wt%, taste liquor 2.6 wt%, preservative sorbate 0.6 wt%, antioxidant erythorbate 0.3 wt%, oligosaccharide 19.5 wt%, water 32.4 wt% It is the same as that of Example-1 except mixing 2% and forming a salt solution and making a ground meat into 76.4 weight%, preparing 23.6 weight% of a salt solution.
상기한 실시예와 같이 형성된 육포에 기호성 및 영양성이 있는 너트류나 치즈류, 건야채류, 입자 향신료 등을 적정량 혼합하여 연질 육포를 형성할 수 있다.The beef jerky can be formed by mixing an appropriate amount of nut, cheese, dried vegetables, grain spices and the like with the beef jerky formed as described above.
완성된 연질 육포는 일정한 규격으로 절단하고 포장한다. 길이 10 ㎜ 크기의 입자로 분쇄한 분쇄육으로 가공하고, 가공된 육포의 입자 내부에 적정량의 수분이 함유되어 있으므로 부드러우며 맛과 씹힐 때의 치감이 우수하다.The finished soft beef jerky is cut and packed to a certain size. It is processed into ground meat pulverized into particles having a length of 10 mm, and because the inside of the processed beef jerky contains an appropriate amount of water, it is soft and has excellent taste and texture when chewed.
비록 상기 실시예들에서는 돈육을 원료육으로 적용하여 연질 육포를 가공하는 방법에 대하여 기술하였으나 우육이나 계육, 기타 잡육을 원료육으로 적용하여 연질 육포를 가공할 수 있으며 돈육, 우육, 계육, 기타 잡육을 2종 이상 혼합한 혼합육을 원료육으로 적용하여 연질 육포를 가공할 수 있다. 또한 상기 실시예와 다른 성분과 배합비를 지닌 염지액을 적용하여 연질 육포를 가공할 수 있다.Although the above embodiments have described a method of processing soft beef jerky by applying pork as raw meat, it is possible to process soft beef jerky by applying beef, poultry, and other mixed meats as raw meat. Soft beef jerky can be processed by applying mixed meat which mixed more than 1 type as raw meat. In addition, it is possible to process the soft beef jerky by applying a salt solution having a compounding ratio and other components and the above embodiment.
다음의 표-1은 본 발명에 의한 연질 육포와 햄, 소시지와의 영양 성분을 비교한 것이다.The following Table-1 compares the nutritional components of the soft beef jerky, ham and sausage according to the present invention.
< 표-1 > 연질 육포와 햄, 소시지와의 영양 성분 비교표<Table 1> Nutritional Comparison of Soft Beef Jerky, Ham, and Sausage
표-1에서와 같이 본 발명에 의한 연질 육포는 단백질 함유량이 60 %이상이면서도 저지방이므로 칼로리가 낮은 영양 식품이다.Soft beef jerky according to the present invention as shown in Table-1 is a low-calorie nutritious food with a protein content of 60% or more and low fat.
본 발명에 의한 연질 육포는 간식이나 술안주나 야외용 식품으로 선호되던 식품이므로 원료육을 일정한 크기의 입자로 분쇄하고 염지액과의 교반 시간을 다르게 한 원료육을 혼합하고 판상 형태로 성형하고 건조 온도를 순차적으로 상승시켜 건조 및 훈연하고 서서히 냉각시키는 과정으로 제조되어 길이 10 ㎜ 크기의 입자로 분쇄된 분쇄육으로 가공하며 가공된 육포 입자 내부에 적정량의 수분이 함유되어 있으므로 부드럽고, 맛과 씹힐 때의 치감이 우수하고, 고단백질 저지방으로 영양가가 우수한 양질의 육포를 구성한다.Soft beef jerky according to the present invention is a food that was preferred as snacks, snacks or outdoor foods, pulverizing the raw meat into particles of a certain size, mixing the raw meat with a different stirring time with the salt solution, forming a plate shape and drying temperature sequentially Manufactured by the process of raising, drying, smoking and cooling slowly, it is processed into pulverized meat into particles of 10 mm in length, and because the processed beef jerky contains the proper amount of moisture, it is soft and has excellent taste and feeling when chewed. High-protein, low-fat, high-quality beef jerky is composed.
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| KR101203769B1 (en) | 2012-05-16 | 2012-11-21 | 손연호 | Korea style meatball and the method for manufacturing the same |
| KR101883859B1 (en) | 2018-03-09 | 2018-08-30 | 주식회사 미래셀바이오 | Manufacturing method for jeju black cattle jerky and black cattle jerky manufactured by the same |
| KR102183162B1 (en) | 2020-06-11 | 2020-11-26 | 최정운 | Manufacturing method for pork jerky and pork jerky manufactured by the same |
| KR20230073374A (en) | 2021-11-17 | 2023-05-26 | 청록농업회사법인주식회사 | Manufacturing method of the jerky using the mixed meat |
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| KR102058788B1 (en) | 2018-01-11 | 2019-12-23 | 세한식품 주식회사 | Method of Beef jerky |
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| KR870000028A (en) * | 1985-06-03 | 1987-02-16 | 김현식 | Method of manufacturing pork jerky |
| KR870009658A (en) * | 1986-04-21 | 1987-11-30 | 김남찬 | Processing method of seasoned beef jerky |
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| KR970068895A (en) * | 1996-04-12 | 1997-11-07 | 박태영 | How to process bamboo jelly jerky |
| KR100303718B1 (en) * | 1999-08-12 | 2001-09-13 | 이상윤 | Method of making the instant rehydration dried pork |
| KR19990083999A (en) * | 1999-09-06 | 1999-12-06 | 이준수 | The production method of a slice of half-dried meat |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101012885B1 (en) | 2008-11-05 | 2011-02-08 | 이혜경 | Jerked duck breast and it's making method |
| KR101203769B1 (en) | 2012-05-16 | 2012-11-21 | 손연호 | Korea style meatball and the method for manufacturing the same |
| KR101883859B1 (en) | 2018-03-09 | 2018-08-30 | 주식회사 미래셀바이오 | Manufacturing method for jeju black cattle jerky and black cattle jerky manufactured by the same |
| KR102183162B1 (en) | 2020-06-11 | 2020-11-26 | 최정운 | Manufacturing method for pork jerky and pork jerky manufactured by the same |
| KR20230073374A (en) | 2021-11-17 | 2023-05-26 | 청록농업회사법인주식회사 | Manufacturing method of the jerky using the mixed meat |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010070848A (en) | 2001-07-27 |
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