KR100493818B1 - Spices powder for meat and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a meat seasoning for meat and a method for manufacturing the same, wherein each peeled and debris-free is selected and mixed with 86 to 91% by weight of garlic and 9 to 14% by weight of ginger, respectively, and minus 35 in a quick freezer. After freeze-drying for 15 to 20 hours at a vacuum of 0.1 to 1.0 atm at a temperature of less than ℃ ℃ to powder at a small pressure, powdered garlic and ginger mixed powder 88 to 92% by weight black pepper 4 to 6 By mixing the weight percent and 4 to 6% by weight of the salt powder evenly to prepare a powder seasoning, when the meat is cooked in a frying pan or grill while spraying the powder seasoning, the meat's peculiar feeling of disgust and repellent is removed, and the powder seasoning has Various nutrients, good taste, and moisture contained in the meat do not flow out of the meat, preventing the elution of delicious ingredients, and the fiber is soft That would be an excellent to good effect to improve the taste and texture, chewiness to the cooked meat.

Description

Spice powder for meat and manufacturing method

The present invention relates to a powder seasoning for roasting meat, garlic powder, ginger powder, pepper powder, so as to stimulate the appetite by reducing the unpleasant taste and peculiar disgusting smell when roasting uncooked raw meat in a heated roasting plate The present invention relates to a powdered sauce for roasting meat, which is grilled while spraying a mixture of salt powder and the like on meat.

Normally, meat is cooked and baked on heated stones, germanium ceramics, iron grills or grills, and people eat them.

In order to eat the grilled meat deliciously, the taste and peculiar disgusting smell of the meat should be minimized, and the unique taste of the meat should be prevented from being eluted by heat.

Therefore, in order to minimize the smell of edible oil and salt mixed with salt and salted oil, the edible meat and then edible with fresh garlic in order to lessen the taste is commonly used edible habits are used.

However, the above-mentioned commonly used oil salt can eliminate the taste and peculiar disgusting smell of meat due to the savory taste of sesame oil and salty salt, but it can not minimize the disgusting smell and unique meat taste There is a problem that can not be prevented from being eluted by the delicious grilled raw meat and can not be eaten and the need to prepare oil salt and raw garlic separately each time the meat is grilled.

The present invention is to solve the above problems, while roasting the meat in a frying pan and grill while roasting meat to minimize the sense of taste and peculiar disgusting smell of the meat while maintaining the unique taste of the meat The purpose is to provide powdered sauce

Meat powder seasoning of the present invention for achieving the above object is made by mixing a suitable amount of black pepper and salt in vacuum freeze-dried garlic and ginger powder, the mixing composition ratio of the material is configured as shown in Table 1.

TABLE 1

Mixing ratio of materials

material Mixing ratio (% by weight) Garlic Powder 76 to 84 Ginger powder 8 to 2 Pepper powder 4 to 6 Salt powder 4 to 6

Referring to the manufacturing process of the meat seasoning for meat of the present invention in detail.

(Step 1)

First, peel garlic and ginger to be used as raw materials, remove foreign substances, and wash several times to thoroughly remove foreign substances, then cut finely and wash again.

(2nd step)

The garlic and ginger, which had been completely removed and cut, were mixed with 86 to 91% by weight of garlic and 9 to 14% by weight of ginger, respectively, suitable for the mixing ratio of Table 1, and 15 to 20 degrees below zero in a quick freezer. Dry with rapid freezing for hours.

The rapidly frozen garlic and ginger is dried by sublimation of water into water vapor by a vacuum pressure of 0.1 to 1.0 atm generated in a vacuum device of the quick freezer, and the dried garlic and ginger are dried by the frozen ice. The part occupied by the moisture in the state becomes porous by forming a large amount of microspace, and thus becomes a fragile structure, thus easily powdered even at low pressure. Therefore, it is powdered by applying pressure.

The freeze-drying of garlic and ginger in the above-mentioned method is shrinkage phenomenon because the physical and chemical changes of the material properties are extremely small by drying in an inactive state in order to prevent damage due to activation of heat-sensitive garlic and ginger when dried with hot heat. Almost no change in form or form, no breakdown of natural structure, no change in natural color, aroma or nutritional value, no damage to taste, enzymes, flavors, moisture content less than 5% Because it is excellent.

(3rd step)

In the second step, garlic and ginger are mixed and powdered mixed powder is hot-air-dried to 88 to 92% by weight, and the commonly used fine black pepper powder is 4 to 6% by weight and fine granulated salt or baked salt Powder seasoning is prepared by mixing 4 to 6% by weight of powder and evenly mixing.

(4th step)

The powdered seasoning mixture mixed in the third step is vacuum-packed in a required amount of 30 to 35 g based on 600 servings of meat for 3 servings or a large amount as needed.

The sealed seasoned powder seasoning is used to cut the packaging and put the contents into a powder spraying container having many perforations on the upper surface.

It describes the efficacy and action of the mixtures mixed in the powdered meat seasoning prepared above.

Garlic is an allyl sulphide and allyl phosphide sulfide that has 15 times more bactericidal power than carbonic acid. It is known to be effective in diuresis, coldness, anemia and hypotension. It contains various vitamins (B ₁ , B ₂ , C) and nutrients such as protein, calcium and iron to give a good taste and removes the repellent smell of meat. To improve the flavor. In addition, garlic is not spicy when cooked, it acts to give a good taste.

Ginger has a spicy and bitter taste by ingredients such as Shogaol, Gingerol, and Gingerone, which makes the taste pale, suppresses poison, removes meaty taste and disgusting smell. It works by improving the taste.

Pepper is a fragrant ingredient such as pinene, ferrandgen and piperonal, and a spicy ingredient such as piperine, sabine and piperidine, which is effective for dry stomach, earth and sand, indigestion, expectoration, dysentery, etc. Eliminates the disgusting smell of meat, such as fishy, prevents the oxidation of vitamin C contained in meat and powdered spices, and refreshing flavor will act to promote edible.

Salt acts to invigorate physical activity by leading metabolism in the human body to break down food and excrete waste products, solubilizes proteins that make up the source fibers of meat, and gels proteins by heating them. This improves the coagulation quickly, preventing moisture from evaporating inside, preventing the elution of delicious ingredients, and softening the fiber to create chewy and texture, which makes meat taste better and also prevents enzymes from oxidizing. It will act to prevent discoloration.

Meat in the above includes all meat such as beef, pork, chicken.

[Evaluation Example 1]

Based on 200g of pork belly, 11g of meat powder seasoning of the present invention was cooked while roasting in a frying pan.

The roasted pork belly and raw pork belly cooked in Evaluation Example 1 were then baked, and the sensory evaluation was made by comparing the common ones soaked in oil salt.

The sensory evaluation was obtained after eating pork belly in two conditions without recognizing the application of powdered condiments in a state where 30 people with an unspecified number participated. The test items were evaluated in terms of appearance, repellent smell, texture, and acceptability. The results were shown.

TABLE 2

Evaluation item Exterior Seasoning Texture Incense intensity Symbol Evaluation example 1 3.5 4 5 4 4.5 Common edible 2 2 3 3 2

Sensual Rating-1: Very bad 2: Bad 3: Normal 4: Good 5: Very good

As a result of sensory evaluation, the pork belly cooked by spraying the powdered condiments of the present invention had almost no repellency due to the condiments, and the texture and taste were improved. Even people who avoided could eat without refusal.

Meat powder seasoning of the present invention can be easily cooked meat in the restaurant, home or outdoors without regard to the place, because the manufacturing process is simple, easy to store and convenient to carry, and the powder seasoning The fragrance removes the peculiar and disgusting smell of meat, and prevents the elution of delicious ingredients by preventing various nutrients and good taste and the moisture contained in the meat from flowing out of the meat. As it improves the chewing and texture, it improves the taste, making it possible for people who avoid meat to eat, to reduce the sense of taste, and to prepare the garlic to act as an anticancer with meat. It can be eliminated.

Claims (2)

A first step of washing the garlic and ginger, each peeled and washed several times by peeling and removing foreign substances, and again; 86 to 91% by weight of garlic cut in the first step and 9 to 14% by weight of ginger are mixed and rapidly freeze-dried for 15 to 20 hours at a vacuum pressure of 0.1 to 1.0 atm below a temperature of minus 35 ° C in a quick freezer. A second tablet powdered to a low pressure after being subjected to a second step; Method of producing a powdered meat seasoning for meat, characterized in that evenly mixing the mixed powder of garlic and ginger prepared in the second process 88 to 92% by weight black pepper powder 4 to 6% by weight and salt powder 4 to 6% by weight. . Hot freeze-dried garlic powder 76 to 84% by weight, ginger powder 8 to 12% by weight of the mixture is hot-air dried black pepper powder 4 to 6% by weight, salt powder 4 to 6% by weight is mixed Meat powder seasoning, characterized in that the composition.