KR100483055B1 - Methods for Preparing Flesh Food - Google Patents

Abstract

The present invention relates to a method of manufacturing meat food, and more particularly, to a method of manufacturing meat food by applying heat to a meat material located on a cooking plate, wherein the banana leaf is interposed between the cooking plate and the meat material. The present invention relates to a method of manufacturing meat foods, the method of the present invention effectively removes odors and tastes peculiar to meat materials, improves meat quality and aesthetics of meat ingredients, and adds a scent, As a result, the consumer's preference for food is greatly increased.

Description

Methods for Preparing Meat Foods {Methods for Preparing Flesh Food}

The present invention relates to food, and more particularly to a method for producing a meat food.

In the case of foods made from meat of terrestrial animals such as beef, pork, chicken, duck, and dog meat, or fish meat such as stingray, octopus, squid, eel, crucian carp, etc. a) effective removal of the peculiar odor of the meat itself used as the material, (b) meat quality improvement of the meat material, (c) addition of flavor, and (d) improvement of taste.

Various attempts have been made to improve the sensory components of such meat foods, which are largely divided into two as follows. First, in the manufacture of meat foods, a specially combined cooking ingredient is added during the cooking process. Various cooking materials have been developed for this purpose, and these cooking materials include natural cooking materials and artificial cooking materials, and artificial cooking materials are commonly used. Second, there are many researches on improving the cooking plate used to cook meat food. In particular, the cooking plate has been studied a lot of baking plate.

Meanwhile, Korean Patent Application No. 2000-0053622 discloses a method of adding green tea, which is prepared using green tea extract, and Korean Patent Application No. 1999-0014326 discloses a duck trimming step of cutting a duck at intervals of 1-7 cm. ; A primary seasoning step of soaking the trimmed duck in the first seasoning for 30-90 minutes so that the first seasoning is absorbed in the meat; A drying step of drying the duck in which the primary seasoning is absorbed and drying in the shade for 10-60 minutes; A secondary seasoning step of applying a second seasoning to the inside and outside of the dried duck; Disclosed is a duck meat cooking method comprising a roasting step of roasting the whole seasoned duck with the second seasoning at a temperature of 120-180 ° C. and a pressure of 4-6 kg for 15-40 minutes.

As described above, there have been many studies to develop a cooking method of meat food, but the cooking method that can improve the taste and aesthetics of meat ingredients while improving the flavor is still developed to fully satisfy the taste of consumers. It is not.

Throughout this specification many patent documents are referenced and their citations are indicated. The disclosures of the cited patent documents are incorporated by reference herein in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly described.

As a result of earnest research efforts to solve the above-mentioned needs of the art, the present inventors have found that various sensory elements as foods are applied when banana leaves are placed between a cooking plate and meat material in the process of manufacturing meat foods by applying heat. By confirming the significant improvement, the present invention has been completed.

Accordingly, it is an object of the present invention to provide a method for producing meat food using banana leaves.

According to an aspect of the present invention, the present invention is a method for producing a meat food by applying heat to the meat material located on the cooking plate, characterized in that the heat is applied through the banana leaf between the cooking plate and the meat material. It provides a method of producing a meat food.

The present inventors have devised a cooking method in various strategies and ways to solve the problems or improvements to be made in the production of food using meat materials, and eventually sandwiching banana leaves between the cooking plate and meat material When food is prepared by applying heat, (a) the effective elimination of the characteristic odor of the meat itself used as the material, (b) the meat quality is improved, (c) the taste is added, and (d) the taste is improved. The wonderful fact that the back is achieved was confirmed.

Banana leaf, which is the most important element of the present invention, means a leaf of a plant collectively referred to as a banana. Banana plants, on the other hand, are evergreen perennial herbaceous plants, 3-10 m high, with long oval leaves, pale yellow flowers in early summer, long crescent-shaped oval fruits.

Banana leaf used in the present invention may be used as long as it is obtained from a banana plant. According to a preferred embodiment of the present invention, the banana leaf is taken from a banana plant in which no fruit (fruit) is formed. Banana leaves formed with fruit tend to crack, which is not suitable for cooking or cooking, such as steaming, there is a problem that the flavor falls.

In addition, the banana leaf used in the present invention is preferably moistened. As used herein, the term "moisture" refers to a state in which banana leaves contain moisture. If the cooking is done using dried leaves, the aroma does not occur and the smell of the finally produced food is not improved, it is easily broken and not suitable for cooking, and there is a problem that it burns quickly during the cooking process.

According to a more preferred embodiment of the present invention, the damping of the banana leaf is saline. As is well known, bananas are not currently grown in Korea. Therefore, banana leaves used in the present invention should be obtained entirely from the origin (eg Southeast Asian countries such as Thailand, the Philippines, Vietnam). However, since banana leaves are dried and deformed in the process of bringing banana leaves from the country of origin, when cooking using these banana leaves directly, no desired effect occurs. Accordingly, the present inventors have tried to develop a storage method that can prevent the drying and deformation of banana leaves, and eventually developed a successful storage method. The storage method developed by the present inventors is to store the banana leaves collected from the banana plant in a packaging material with a suitable saline saline. Preferably, a vacuum packaging commonly used in the food field is used. The packaging material may be used in the food field, and typically uses a packaging material made of a high polymer. When the banana leaves are stored using the above-described method, the banana leaves can be dried and deformed for at least one month. Banana leaves used in the present invention are obtained from the country of origin according to the above-described storage method, and when the banana leaves are used in a dried state, the effect to be achieved in the present invention is hardly achieved.

Therefore, according to another aspect of the present invention, the present invention provides a method for storing banana leaves, characterized in that the packaging of banana leaves in a saline packaging, preferably the packaging is made in a vacuum packaging method. In addition, the storage of the present invention is preferably cold storage (1-10 ℃).

In the manufacturing method of the meat food of this invention, it is more preferable that the said brine shows 2-4% of salinity. The salinity closely matches the general salinity of seawater.

The cooking plate used in the manufacturing method of the present invention may be used any cooking plate commonly used in the food industry, for example, iron plate, other alloy plate. In the cooking plate used in the present invention, a cooking plate having various shapes can be used according to the type of food. For example, a flat plate may be used when roasting using the method of the present invention, and a lid is usually used when steaming. According to one specific embodiment of the invention, the method of the invention is particularly suitable for roasting or steaming dishes.

When roasting using the method of the present invention, for example, when roasting pork belly, the need for commonly used tinfoil is eliminated, thereby greatly increasing the convenience of cooking, and do not use tinfoil that is recognized as an environmental pollution source. Therefore, the effect that can greatly suppress environmental pollution is also expected. In addition, in the method of the present invention, since the banana leaf used is a natural product, there is an advantage that does not pollute the environment when incineration or landfill. In addition, when roasting according to the method of the present invention, the generation of smoke is extremely low, and the cooking plate and the meat material are extremely low in burning, which is very advantageous in terms of hygiene and health. On the other hand, the conventional meat material for roasting uses a softener to soften the meat, and according to the method of the present invention, the meat quality is greatly improved even without using the softener.

When steamed using the method of the present invention, the effect of steaming is maximized. As used herein, the term "steaming" means to cook meat tissue with steam, and also includes heat treatment in boiling water, which is a common recipe. When steaming using the method of the present invention, not only the meat tissue as a material is softened, but also various components of the banana leaf penetrate the meat to remove odors peculiar to meat, and remove the peculiar aesthetics of meat. It gives a sense of smell, and greatly improves aesthetics. Considering that conventional steaming is only for softening of meat tissue, the above-described effects of the present invention are exceptional.

On the other hand, the term "intervention" herein means positioning the banana leaf between the cooking plate and the meat material. In the case of interposing a banana leaf, it is preferable to place it closely on the cooking plate, and it is preferable to carry out by placing one banana leaf on the cooking plate (in particular, considering convenience of cooking). In the method of the present invention, the device for applying heat may be used with any device conventionally used in the food industry, for example, using a gas burner, charcoal, or the like.

The meat material to which the production method of the present invention can be applied includes meat and fish meat of land animals, and the meat of land animals is preferably beef, pork, chicken, duck meat, lamb, horse meat or dog meat, more preferably. Is beef, pork, chicken or duck meat. Moreover, when applying the manufacturing method of this invention to fish meat, a stingray, an octopus, a squid, an eel, a carp, a carp, etc. are preferable.

The manufacturing method of the present invention exhibits a variety of wonderful effects: (a) effective removal of peculiar odors and tastes of the meat itself used as the material, (b) meat quality improvement of the meat material, (c) flavor Addition, and (d) improvement of aesthetics.

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

Example 1 Preparation of Banana Leaves

The banana leaf used in this example is native to Malaysia and is collected in January. Banana leaves to be collected were strictly selected from banana plants without fruits, and only leaves without tissue damage were selected. Subsequently, the banana leaves collected were vacuum packed in a packaging material containing 2.8% saline and stored in a refrigerator (5 ° C.), which were transported to Korea.

Example 2: Cooking Pork Belly

On the iron plate cooking plate was placed one of the dampened banana leaves of Example 1. Subsequently, 400 g of pork belly was placed on a banana leaf, and heat was applied for 5 minutes with a gas burner to roast pork belly. During the cooking process, the banana leaves gradually turned black. In addition, since the oil component spilled from pork pork meat does not splash, the convenience of the cooking process is greatly improved compared to the conventional one.

Example 3: Cooking of Octopus

On the iron plate cooking plate was placed one of the dampened banana leaves of Example 1. Subsequently, put 1 kg of octopus on the banana leaf (weight in a moistened state), add conventional seasonings (pepper, cabbage, garlic, green onions, pepper, etc.), and heat it for 8 minutes with a gas burner to make the octopus Roasting was performed. In the finally cooked octopus dish, the size of the octopus material was not significantly reduced compared to the original material. In addition, the broth formed in the final octopus dish was formed in comparison with the case without using the banana leaf.

Example 4: Cooking of Giblets

On the iron plate cooking plate was placed one of the dampened banana leaves of Example 1. Thereafter, 430 g of pork giblets were placed on the banana leaves, and conventional seasonings (pepper, garlic, green onions, pepper, etc.) were added, followed by heat for 9 minutes with a gas burner to perform grilled giblets. The final cooked giblets were especially reduced in tough meat quality.

Example 5: Preparation of Freshwater Crucian Carp

On the iron plate cooking plate was placed one of the dampened banana leaves of Example 1. Next, put 500 g freshwater crucian carp on banana leaf, add the usual seasonings (eg, bog, radish, miso, garlic, green onions, red pepper, etc.), cover it with heat and heat it with a gas burner for 30 minutes. Prepared crucian carp.

Example 6: Preparation of Stingray Steamed

On the iron plate cooking plate was placed one of the dampened banana leaves of Example 1. Next, place a 450 g stingray on the banana leaf, add the usual seasonings (wooge, radish, miso, garlic, green onions, peppers, bean sprouts, etc.), cover and heat with a gas burner for 30 minutes Stingray steamed was prepared.

Example 7: Cooking of eel

On the iron plate cooking plate was placed one of the dampened banana leaves of Example 1. Subsequently, 350 g of pickled berries were placed on the banana leaves, and the usual seasonings (garlic, green onion, pepper, red pepper, etc.) were added, followed by heating for 15 minutes with a gas burner to grill the eel.

Experimental Example: Sensory Test

In order to confirm consumer preferences for various meat foods prepared according to the above example, sensory tests were performed on 20 panelists, and the results are shown in Table 1 below:

division Example 2 Comparative ¹⁾ 2-a Example 3 Comparison 3-a Example 4 Compare 4-a Example 5 Compare 5-a Example 6 6-a Example 7 Compare 7-a Fragrance ²⁾ 9 4 8 4 9 4 8 4 9 4 9 3 Flesh 9 2 9 3 8 3 8 6 8 4 9 4 Taste 9 2 9 4 9 6 9 4 8 3 8 3 Overall preference 9 3 9 4 9 4 8 4 9 4 9 3 ^{1) When} roasting or steaming without using banana leaves ²⁾ Investigating the removal of peculiar odors of meat ingredients and the addition of flavors

The results shown in Table 1 above are for the nine-point item scale test, where nine points indicate “very good” and one point indicates “very much dislike”.

As can be seen from the results shown in Table 1, the roasting and steaming according to the present invention not only removes odors peculiar to meat ingredients, but also adds flavor to the food and smell of banana leaves, which are enjoyed by consumers. do. Particularly, in Example 7, the grilled eel was completely removed, and the smell was very good. It was completely removed. In the embodiment carried out according to the present invention, the meat quality of the meat material was also greatly improved. In particular, the pork belly in Example 2, which was grilled pork belly, greatly improved the bad feeling of consumers who consumed pork belly. In addition, the taste of the meat itself was removed, the taste preference was greatly improved, and the aesthetics were greatly improved. On the other hand, the comparative example prepared according to the conventional method scored lower than that prepared according to the present invention in several items, and eventually the overall preference is significantly lower.

Therefore, it can be seen that the food prepared according to the present invention has a very good overall preference.

The present invention provides a method for producing a meat food. The manufacturing method of the present invention effectively removes odors and sensations of meat material, greatly improves meat quality and aesthetics, and adds a scent, thereby greatly increasing the preference of consumers who consume food.

Claims (7)

In the method for producing a grilled food by applying heat to the meat material located on the cooking plate, the grill is applied by applying heat through a banana leaf between the cooking plate and the meat material, the meat material is not encapsulated in the banana leaf It is roasted by applying heat directly, not steamed by steam heat, while the banana leaf is placed on a banana leaf, and the banana leaf is taken from a banana-free banana plant and is impregnated with brine having a salinity of 2-4%. The material is a method of producing a grilled food, characterized in that beef, pork, eel or octopus. delete delete delete delete delete delete