KR100634886B1 - Curing liquid for injection, meat treated with it and method for preparing pork cutlet thereof - Google Patents

Abstract

The present invention relates to a method of dyeing meat, and more particularly, a dyeing method of injecting a dye solution containing gelatin, fruit, and vegetables into meat, and a method of preparing pork cutlet using the same. It is about.

The present invention comprises a salt solution consisting of 9 to 10 parts by weight of a dyeing agent, 5 to 7 parts by weight of gelatin, and 0.1 to 0.2 parts by weight of spices; Meat and salted by uniformly injecting the salt solution into pork or beef with an injector; Provided is a method of preparing pork cutlet using the salted pork.

According to the present invention, by using a dyeing method of injecting the dyeing solution into the meat, it is possible to reduce unnecessary waste of the dyeing solution, improve the productivity of the salted pork, improve the diffusion of the immersion liquid evenly in the meat By penetrating, product uniformity is increased, production volume is increased, and various flavors, aromas and nutrients can be added to the dyeing liquor solution to make various products, and it is possible to manufacture products considering the health of consumers for each age group. It is effective.

Meat, pork cutlet, salt, gelatin, spices

Description

Curing liquid for injection, meat treated with it and method for preparing pork cutlet etc}

1 is a process diagram briefly showing a pork cutlet manufacturing process,

Figure 2 is a photograph showing before and after injecting the salt solution for injection into pork cutlet.

The present invention relates to a method of dyeing pork cutlet, and more particularly, to a dyeing method of injecting a salt solution containing gelatin, fruit and vegetables into meat, and a method of preparing pork cutlet using the same.

In general, cure inhibits the growth of Pseudomonas spp. And Acinetobacter sp., Which causes growth and rot, and promotes the growth of lactic acid bacteria. It is used to improve the shelf life of products such as improvement and preservation.

In addition, as the salting agent, organic acids, hydrogen peroxide, antibiotics and the like, which are products of lactic acid bacteria, in addition to sodium chloride, acetic acid, and nitrate are known and used.

In the dyeing method, a dry type of applying a dyeing agent to the surface of the raw material meat or immersing the raw material meat in the dyeing agent is immersed in the raw meat.

However, in the conventional pork cutlet manufacturing process, dry and wet methods are generally used, which are methods of applying salt to pork from the outside or preparing a dye solution to dipping pork.

This is because the dye solution is not evenly penetrated and diffused inside the meat, resulting in a problem that the uniformity of the product is lowered.

In addition, when thawing raw meat in addition to processed meat, such as pork cutlet, there is a problem of reducing the meat taste by leaving the juicy juice that is important to taste while thawing.

Thus, the present inventors have attempted to develop a dye solution suitable for the injection type in order to dye the meat by the injection method.

This is because if the uniformity of the product is solved by the injection method, it can contribute to the increase in the mass production system of the pork cutlet product and reduce unnecessary waste of the salt solution.

In addition, various flavors, flavors, and nutrients are added to the dyeing solution by adding ingredients suitable for the tastes of various consumers to the dyeing solution for injection, which shows sufficient dyeing effect, and uniformly infiltrating the dyeing solution inside the meat. In order to meet the consumer's tastes of age and sex, and to make a variety of products considering health.

In addition, to solve the problem of excessive juice coming out from the growth during thawing was to develop a method of solidifying the juice inside the meat.

Accordingly, the present invention has been made to solve the above problems, the object is to provide a dyeing solution for meat (Meat) injection made of water, dyes, gelatin, spices.

In addition, another object of the present invention is to provide a bred growth by uniformly injecting the salt solution into pork or beef with an injector.

In addition, another object of the present invention is to provide a method for producing pork cutlet using the salted pork.

In order to achieve the above object, the present invention provides a dyeing solution for injection consisting of 9 to 10 parts by weight of the dyeing agent, 100 to 5 parts by weight of gelatin, 5 to 7 parts by weight of gelatin, 0.1 to 0.2 parts by weight of spices.

In addition, in order to achieve another object, the present invention provides a salted meat by injecting the salt solution evenly into pork or beef with an injector.

Furthermore, the present invention provides a method for producing pork cutlet using the salted pork.

In the present invention, the meat ribs, neck, pork belly, battery. Use pork and sirloin, beef fillet, tenderloin, sirloin, braised meat, ribs, forelegs, and beef cutlet.

Hereinafter, the present invention will be described in detail.

In the present invention, the salting agent of the salt solution in the meat uses a salting agent including salt, sugar, sodium bicarbonate, pepper, nutmeg, chemical seasoning, blue melanin, etc., which is edible and meets the purpose of the salting described above. As long as it is a dyeing agent, what was composed of any component may be used.

At this time, the dyeing agent usually has a salinity of 35%, when using 9 parts by weight or less, the effect of the dyeing is reduced, and when it is 10 parts by weight or more there is no difference in effect compared to the amount used, 9 to 10 weight It is preferable to use it by wealth.

The salting agent is 33-36 wt% refined salt, 9-13 wt% sodium glutamate, 52-56 wt% sorbitol powder, 0.02-0.08 wt% nucleic acid IG, 0.05-1 wt% sodium hydrogencarbonate Preference is given to using those consisting of 0.05 to 1 wt% tocopherol, 0.05 to 1 wt% erythorsorbate and 1 to 2.5 wt% blue melline.

This is because the blending ratio of the salting agent as described above has the most preferred preference for flavor and texture.

In addition, the salt solution of the present invention is uniformly diffused when penetrated between the muscle fibers inside the meat (Meat) through a multi-injector consisting of a needle and has a characteristic that does not come out with the juice when thawing, which is gelatin in the salt solution It is contained in the gel (gel) at a defined site in the meat (Meat) after the injection to be uniformly spread, and to prevent the juice from coming out during thawing.

At this time, the gelatine is less than 5 parts by weight of the gel formation is poor, when 7 parts by weight or more of the gel is formed so fast that the injection operation is not easy, it is preferable to use 5 to 7 parts by weight Do.

In addition, the spice composition of the salt solution of the present invention, such as pepper or nutmeg in the salt solution to reduce the meat smell and spicy taste and ginseng extract, apple extract, pineapple extract, banana extract to meet the taste of young and old Use spices that have fruity or medicinal flavors, such as curry extract, mugwort extract, and green tea extract. To add more flavor, ginseng flavor, apple flavor, pineapple flavor, banana flavor, curry flavor, mugwort flavor and green tea flavor are added.

When the spice is used at 0.1 parts by weight or less, most of the fragrance is extinguished when the pork is fried in oil, and the effect of the fragrance is insignificant. It is desirable to.

In addition, the salt solution of the present invention is used by uniformly injecting 5 to 100 ml per 1 kg of meat with a multi-injector, and 5 to 20 ml is preferable when dyed for roasting meat. In this case, it is preferable to use 50-100 ml.

This is because when the meat is cooked directly on the grill without eating for a long time, the salt solution is not salty, but it is suitable for stabilization of meat color and improvement of flavor. It is because it is safe to use 50-100 ml / kg.

Meat treated with the salt solution according to the present invention (Meat) is stored in different storage methods according to the method of use, when the meat, such as pork belly, pork neck, sirloin, right sirloin cooked on a grill plate stored at -5 ℃ If necessary, take out and use.

However, in the case of using the processed meat, the frozen meat (Meat) is packaged and then rapidly frozen to -35 ° C, stored at -20 ° C, and thawed at -5 ° C to use the stored meat, and processed meat. It is used as raw material of meat. At this time, in the present invention as the processed meat is preferably used as pork cutlet.

As described above, when the dyeing solution of the present invention is injected into the meat by a multi-injector, it is possible to reduce unnecessary waste of the dyeing solution and improve the productivity of the dyeing meat, By improving and penetrating into the meat evenly to increase the uniformity of the product and increase the production, it is possible to reduce the juice out during thawing.

In addition, since various products can be prepared by adding various flavors, flavors, and nutrients to the salt solution, it is possible to manufacture products in consideration of consumer preferences and health of each age group.

On the other hand, referring to Figure 1, it will be described in detail the manufacturing process of the pork cutlet using the raw meat treated with the present invention.

At this time, while describing the manufacturing process, repeated description of the same configuration and operation as in the prior art will be omitted.

In the present invention, the manufacturing process of pork cutlet is a raw meat for pork cutlet stored at −20 ° C. and thawed at −5 ° C., thereby slicing the thawed raw material meat to a proper weight; A dusting process of applying starch or egg white mixture to absorb the moisture of the sliced raw meat and to inhibit the blood separation from the pork when the pork cutlet is fried; A battering process for binding to the dusted raw meat pork-Mix made of flour, starch, salt, glutamic acid, soy protein and seasoning; In order to supplement the texture of the pork cutlet meat to which the pork cutlet blood is bound, bread bread and breading process are added to add bread crumbs.

After the slicing process, the cut pork is made into a certain shape, and further includes a milling process for pressing to prevent the sticking of the meat and warping and sagging of the shape.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for explaining this invention concretely, The scope of the present invention is not limited to these Examples.

Example 1

In the present embodiment, to determine the optimal blending ratio of the constituents of the salt solution in the meat (Meat) salted using a multi-injector (Multi-Injector).

First, raw meat was used for pork sirloin, and the salt solution was injected into 100ml / kg using a multi-injector in the sirloin at 0-4 ° C. (see FIG. 2), and then packaged after injection. Rapid freezing at ℃ and stored at -20 ℃.

Then, the raw meat stored at -20 ℃ is cut by weight to meet the specifications of the final product of the pork cutlet to increase the meat center temperature to -5 ℃, the raw meat, the cut sirloin is usually milling to prepare pork cutlet Pork cutlet was prepared through a milling, dusting, battering and breading process.

In addition, the salt solution was prepared in each of the mixing ratios as shown in Table 1 and injected into pork, each of the pork is stored at -20 ℃ freezing temperature for 5 days and then fried in oil at 175 ℃ of the product, texture and flavor And the like.

Treatment (%) Dye water Spice gelatin One One 10 0.01 0.3 2 One 10 0.01 0.5 3 One 10 0.01 0.7 4 One 10 0.01 0.9 5 One 10 0.02 0.3 6 One 10 0.02 0.5 7 One 10 0.02 0.7 8 One 10 0.02 0.9 9 One 10 0.05 0.3 10 One 10 0.05 0.5 11 One 10 0.05 0.7 12 One 10 0.05 0.9 13 One 11 0.01 0.3 14 One 11 0.01 0.5 15 One 11 0.01 0.7 16 One 11 0.01 0.9 17 One 11 0.02 0.3 18 One 11 0.02 0.5 19 One 11 0.02 0.7 20 One 11 0.02 0.9 21 One 11 0.05 0.3 22 One 11 0.05 0.5 23 One 11 0.05 0.7 24 One 11 0.05 0.9

At this time, the spices used in the salt solution was used to add a composition of 1% ginseng extract and 0.02% ginseng flavor or 1% apple extract and 0.02% apple flavor.

In addition, the used dyeing agent was used a dyeing agent consisting of a component combination ratio as shown in Table 2.

ingredient ratio(%) Refined salt  33 Sodium Glutamate  10 Sorbitol powder  52 Nucleic acid IG One Sodium bicarbonate One Tocopherol One       Erie-sorbate One Blue Melline One

And, the batter mix (Batter Mix) used in the battering process was used in the mixture shown in Table 3.

ingredient Content (g) flour 8,600 Starch 3,970 Salt 960 Glutamic acid 350 Soy Protein 160 All seasoning powder 580

As a result, as a result of examining the effect of the amount of the salting agent and the mixing ratio of the water on the final product, it was confirmed that the difference in moisture content does not have a significant effect on the blood separation of the pork cutlet product.

In addition, when the spice content was 0.01%, most of the fragrance disappeared when the final product was fried in oil, and the effect was insignificant.

In addition, gelatin had a poor gel formation in the case of 0.3% difference, and good gel formation in the case of 0.5-0.7%, and the gel formation rate was 0.9%. Too fast, it was found that the gel formation in the salt bath was not easy to inject.

Therefore, treatments Nos. 6 and 18 were considered to be appropriate considering the fragrance of the final product, the separation of the product and the effect of moisture content on the texture.

Example 2

In Example 1, the flavors of the product, the separation of blood and the moisture content of the product was determined to be excellent texture, thawed 6 and 18 treatments, and then cooked by eating on the fire plate, through a panel test of 30 people, Comparative evaluation was made for meat color, flavor, texture, and aroma.

As a result, it was evaluated to be very excellent compared to the control group (frozen pork fillet). In addition, the ginseng and apple flavors were faintly appreciated.

This was excellent in meat color because the juice was not discharged much, and it was estimated that the evaluation of the panel was good by improving the flavor and texture.

Example 3

In Example 1, the pork cutlet prepared with pork infused with saline solution of ginseng and apple flavors was rapidly frozen (-35 ° C.) immediately after preparation, and frozen and sealed with nylon / polyethylene film after storage at 15 ° C. To determine shelf life for three months at daily intervals, thiobarbituric acid reactive substance (TBARS), which indicates acidity, and volatile basic nitrogen (VBN), which indicates the degree of protein decay, were measured. It was compared with pork cutlet (control group) made from pork.

At this time, the measurement data obtained in the experiment was carried out by using the SAS program (2004) analysis of variance and Duncan (Duncan, 1995).

The TBARS was homogenized (14,000 rpm, 2 min) by adding 50 ml of 20% trichloroacetic acid (in 2 M phosphoric acid) to 20 g of the sample according to the method of Witte et al. (1970), and then adjusted to 100 ml with distilled water. After filtration (Whatman No. 1), 5 ml of the filtered filtrate and 5 ml of 0.005M 2-thiobarbituric acid solution (thiobarbituric acid solution) were stored in a test tube (storage in a cow for 15 hours). , Tcc-240A (UV-1601), Japan) was measured for absorbance at 530 nm wavelength was calculated by the following formula (1).

[Equation 1]

TBARS (MA mg / kg) = absorbance x 5.2

In addition, the VBN content was added to 90 g of the finely divided sample according to the Conway microdiffusion method (1957) of a solid plate, and a homogenizer [IKA Works (Asia) Sdn. Bhd. T25-B, Malaysia] was homogenized at 14,000 rpm for 5 minutes and then filtered through a filter paper (Whatman No. 1).

Then, 3 ml of the filtrate was placed in a conway unit outer chamber, and 1 ml of 0.01 N boric acid solution and Conway reagent (0.066% methylred: 0.66% bromcresol green = 1: 1) were added to the inner chamber. Then, 1 ml of 50% K ₂ CO ₃ solution was quickly injected into the outer chamber and immediately sealed (however, 50% K ₂ CO ₃ solution was not injected into the outer chamber), and then left at 37 ° C. for 120 minutes. Then, the lid was carefully opened, and the boric acid solution of the inner chamber was rapidly titrated with 0.02NH ₂ SO ₄ solution.

At this time, the samples S g, measurements b ㎖ blank test, was calculated VBN value by the present experiments a proper value ㎖,, the following equation 2 when said F standardization efforts of 0.02NH ₂ SO _4.

[Equation 2]

VBN mg% (mg / 100g sample) = (a-b) ㅧ F (0.98) × 28 × 100 / S (amount of sample)

In this case, 28 means the amount of N required to consume 1 ml of 0.02NH ₂ SO ₄ .

As shown in Table 4, the TBARS measurement results showed that there was almost no fat loss during the initial 45 days of storage, and there was no significant difference between treatments, and very low TBARS was found. During this period, the rancidity progressed gradually in each section, and the best result was found in T1 treatment with ginseng extract and flavor at 90 days of storage, and T2 treatment with apple extract and flavor was more significant than other experiments. As shown slightly higher TBARS.

In addition, all the experimental groups showed a level of TBARS of 0.30 mg / kg or less or slightly over 90 days after storage.

As a result of this, frozen pork cutlet products have difficulty in vacuum packing (when frozen in packaging, the breakage rate of the packing paper is high), so it is common to pack them together, and the surface of the product is complicated, so the contact surface with air is very wide, As fat rancidity increases during storage, off-flavor is likely to occur, and the shelf life of frozen products is usually about 6-9 months, so the food stamp of TBARS is 0.46 mg / kg in case of growth. In the case of processed meat, a guideline is formed at a higher level than this, and it was found that there is no problem in the storage property of the pork cutlet dyed according to the present invention.

And, as shown in Table 5, the VBN value of the control, there was almost no change over 45 days in the control, but in T1 there was no significant difference until 30 days and significant increase after 45 days There was no significant difference in T2 up to 45 days after that, and VBN value was increased in all treatments after the storage period. The VBN value was significantly lower than that of the sphere, which was the best.

In addition, as a standard for judging the right to eat food using the VBN method, growth is required to be less than 18mg%, and in Korea, up to 20mg% is allowed, but processed meat is known to be less than 30mg%. Therefore, the VBN price of 4.0 or less measured by the present embodiment is considered to be sufficiently within the food stamp even if the storage period is extended in consideration of the shorter result than the distribution period of commercial tonkatsu products.

Therefore, it was found that the storage capacity of the pork cutlet product manufactured by the dyeing method of the present invention is excellent.

As described above, the present invention uses the dyeing method of injecting the dyeing solution into the growth, thereby reducing unnecessary waste of the dyeing solution, improving the productivity of the salted pork, and improving the diffusion of the dipping solution to penetrate into the meat evenly. This increases the uniformity of the product and increases the yield.                     

In addition, by adding a variety of flavors and flavors and nutritional ingredients in the production of salt solution, it is possible to manufacture a variety of products, it is possible to manufacture a product considering the health of consumers for each age group.

Claims (6)

delete To 100 parts by weight of water, 33-36 wt% refined salt, 9-13 wt% sodium glutamate, 52-56 wt% sorbitol powder, 0.02-0.08 wt% nucleic acid IG, 0.05-1 wt% sodium hydrogencarbonate, 0.05-1 wt% 9-10 parts by weight of a tocopherol, 0.05-1% by weight of erythorsorbate, 1-2.5% by weight of blue melline, Gelatin 5-7 parts by weight, and Injection salt solution consisting of 0.1 to 0.2 parts by weight of spices. The method of claim 2, The spices are pepper, nutmeg, ginseng extract, apple extract, pineapple extract, banana extract, curry extract, mugwort extract, salt solution for injection, characterized in that at least one selected from the group consisting of green tea extract. Meat salted by injecting the salt solution of claim 2 uniformly into pork or beef with an injector. The method of claim 4, wherein Meat salted by injecting the salt solution to 5 to 100ml on the basis of 1kg of pork or beef. A method for producing pork cutlet using the salted pork according to claim 4.

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