KR100725732B1 - Dry-fermented ham using salted shrimps aged in cave and manufacturing process of the same - Google Patents

Abstract

A method of producing fermented pork by soaking pork in salted shrimps which are obtained by fermenting live shrimp and salt in a cave and drying is provided to make active components beneficial to the human body to penetrate the pork, obtain pork products with a subtle taste and peculiar flavor and store the pork for a long period of time. Firstly, 100kg pork is soaked in soaking liquid containing 20 to 30kg salt and 25 to 30kg salted shrimps for 1 to 1.5 months. Secondly the pork is washed with diluted salted shrimps containing water and salted shrimps in a ratio of 1:1, dried with rice straw for 2 to 5 days in the first step and dried with a mesh net of a straw rope at 12 to 20deg.C for 6 to 10 months in the second step, and then packed. The salted shrimps are prepared by mixing 70 to 75% by weight of live shrimp and 25 to 30% by weight of salt and fermenting it at 13 to 16deg.C and 80 to 85% relative humidity for 2 to 4 months in a cave with a depth of 30 to 150m.

Description

Fermented Pork using Fermented Shrimp and its Manufacturing Process {DRY-FERMENTED HAM USING SALTED SHRIMPS AGED IN CAVE AND MANUFACTURING PROCESS OF THE SAME}

The present invention relates to a fermented pork using a oyster shrimp and a method for producing the same, more specifically, in a immersion liquid mixed with salt and oyster shrimp marinated salt obtained from crypt shrimp chopped raw pork in a lump state for a predetermined period Fermented and dried in a cellar for 6 to 12 months in a state where it is impregnated with saline shrimp salt and saline so that the pork can be preserved for a long time. The present invention relates to a fermented pork meat and a method of manufacturing the same using chopped prawns that can be sliced and eaten without being seasoned or cooked separately so as to exhibit a taste and unique flavor.

In general, pork, called lean meat, is softer than other meats, and is widely used in various dishes as a food capable of obtaining a large amount of calories due to abundant fat content.

In addition, the fat contained in pork has a low melting point compared to human body temperature, so it has a detoxifying effect of releasing heavy metal pollutants such as mercury, cadmium, and lead that have accumulated inside the body unknowingly due to air pollution and drinking water. Dust that is sucked into the human body by the action of the above-mentioned fat components when eaten by people exposed to a work environment where a lot of fine dust is generated, such as factories or coal mines that produce or process various building materials such as cement, sand, gravel, and stone. Absorption and release is known to have the effect of preventing pneumoconiosis.

In addition, since pork contains the most unsaturated fatty acids such as arachidonic acid and linoleic acid, it prevents the accumulation of cholesterol in the walls of blood vessels when it is eaten, and makes blood flow vigorous, such as atherosclerosis and high blood pressure. Prevents adult diseases.

In addition, pork contains more B vitamins than other meats, and contains high-quality protein and various nutrients to make your skin smoother when you enjoy it, and it is rich in phosphorus and potassium. It is rich in minerals, which has a good effect on the growth and development of children, and contains iron, which has a high absorption rate in the body, thus preventing iron deficiency anemia and containing a large amount of Methionine. It is said to be good for soy sauce protection and fatigue recovery.

Despite these various features, pork is misunderstood as poor-quality meat compared to beef. Therefore, except for some parts such as pork belly and gull, the portion developed as food is relatively smaller than beef. to be.

On the other hand, shrimp salted salted raw shrimps, such as medium and small shrimps, and pterosaurs, are salted in May depending on the time of soaking, meat salted in June, meat salted in autumn, and in winter It is also called dipped camellia. It has been widely used as a side dish to eat Kim Jangyong seasoning and pork meat.

The main nutrients of the shrimp, which is the raw material of the shrimp, include protein and calcium. The protein in the shrimp has all eight essential amino acids, including methionine and lysine, and has a unique sweetness in addition to the essential amino acids. Glycine and betaine, which contain amino acids, represent the unique flavor of shrimp. In particular, betaine is known not only for its good taste but also for its tonic effect and to reduce cholesterol levels.

In addition, shrimp, which is a raw material for shrimp, is known to have abundant water content and abundant chitin.

The chitin is composed of amino sugars (amino derivatives of sugars), which are molecules constituting proteins, and have a form in which N-acetyl-D-glucosamine is polymerized by β-1 and 4-bonds, and is a free amino group by strong alkali. It is produced with a basic polysaccharide chitosan (Chitosan), the chitin and chitosan is reported to be effective in preventing hypertension by acting to prevent the absorption of cholesterol in the human body.

In addition, shrimp contains about 164mg of cholesterol per 100g of cabbage, and in addition to this cholesterol, highly unsaturated fatty acids and taurine, which lower blood cholesterol levels, are also good for patients with arteriosclerosis, high blood pressure, and heart disease. It is known as.

Table 1 shows the nutritional analysis table for each kind of shrimp that is used as the raw material of the shrimp sauce.

Table 1. Nutritional analysis table by type of shrimp (per 100g of edible part)

ingredient Treat Medium Shrimp Calories (kcal) 83.0 94.0 71.0 moisture(%) 80.0 77.2 82.8 Protein (g) 18.1 20.1 15.1 Lipid (g) 0.6 0.9 0.7 Carbohydrate (g) 0.1 0.1 0.1 Ash (g) 1.2 1.7 1.3 Calcium (mg) 74.0 77.0 87.0 Phosphorus (mg) 210.0 260.0 240.0 Iron (mg) 1.4 2.6 1.1 Sodium (mg) 120.0 270.0 140.0 Potassium (mg) 340.0 240.0 450.0 Vitamin B ₁ (mg) 0.02 0 0.07 Vitamin B ₂ (mg) 0.06 0.09 0.08 Niacin (mg) 1.9 2.4 2.3

On the other hand, the taste and flavor of the shrimp sashimi depends not only on the freshness and salinity of the raw shrimp, but also on the aging conditions such as the fermentation temperature and the maturation humidity. Shrimp chops, which are produced by aging in crypts of Chungcheongnam-do, are considered to be the best in terms of quality and flavor.

The minced prawns of the mineral springs use freshly caught shrimps, salted by adding 25-30% by weight of salt to 70-75% by weight of shrimp, and the temperature is kept constant at 13-16 ° C. Humidity is produced by fermentation and maturation after storage for 2-4 months in a crypt of 30-150m depth which is always maintained at 80-85%.

As such, the crypt shrimp of the mineral fat is fermented and aged under the optimum conditions, and thus, it is analyzed that the nutritional constituents are very excellent as compared to general shrimp or shrimp.

The nutritional components of the oyster shrimp produced in such mineral fat were analyzed, and the results are shown in Tables 2 to 4 below.

 Table 2. Nutritional Analysis Table for Mineral Shrimp Shrimp (Proteins, Fats and Carbohydrates: 100g per edible part)

 Food name Energy kcal moisture % Protein g Fat g carbohydrate Ash g Sugar g Cellulose g Crypt 38 62.8 10.8 0.4 2.2 0.3 23.5 Pit meat 37 63.5 10.8 0.6 1.6 0.3 23.2 Crypt 31 66.1 8.9 0.5 1.0 0.3 23.0 Chuchu 30 65.4 9.1 0.6 0.9 0.3 23.7 Crypt camellia 33 65.1 8.3 1.0 1.3 0.3 24.0 Crypt-healing 34 65.7 10.1 0.6 1.3 0.4 21.9

Table 3. Nutritional Information Analysis Table of Mincheon Shrimp Shrimp

  food Mineral Calcium mg Phosphorus mg Iron mg Sodium mg Potassium mg Zinc mg Magnesium mg Crypt 390 204 0.5 8634 349 0.4 490 Pit meat 396 197 0.6 8791 342 0.4 396 Crypt 421 190 1.2 8794 244 0.3 277 Chuchu 461 171 0.3 9138 312 0.3 411 Crypt camellia  473  170  1.2  9173  286  0.3  460 Crypt-healing  591  230  2.0  8155  320  0.5  409

Table 4. Nutritional Analysis Table of Minced Shrimp Shrimp (Vitamin: 100g per edible part)

    Food name vitamin A B1 mg B2 mg Niacin mg C mg A R.E Retinol μg β-Carolene μg Crypt 33.17 33.17 0 0.13 0.073 0.38 0 Pit meat 38.75 38.75 0 0.18 0.085 0.35 0 Crypt 30.36 30.36 0 0.20 0.070 0.41 0 Chuchu 13.64 13.64 0 0.17 0.044 0.46 0 Crypt camellia  30.90  30.90  0  0.17  0.050  0.39  0 Crypt-healing  32.77  32.77  0  0.19  0.056  0.45  0

On the other hand, pork is known as a food best matched with shrimp chops, which are produced in a large amount of proteinase protease and lipase lipase during fermentation and fermentation. If you eat meat with shrimp sashimi because the protease and lipase smoothly breaks down the protein and fat are the main components of pork is because digestion is enhanced.

Meanwhile, in Western Europe, such as Spain, a product called "Jamon", which is a meat product that is intended to be preserved and eaten for a long time, is dried in the air for 10 to 12 months after salting the pig's hind legs.

However, "Hamong" produced in Western Europe, such as Spain, is a meat processed product using pork is simply salted and dried, so there is no deep taste, flavor and lack of flavor .

The present invention is to solve such a conventional problem, the purpose is to impregnate the raw pork in the chopped state of the chopped shrimp in a immersion liquid mixed with salt and salt mixed with salt and salt for a predetermined period It is prepared by fermentation and drying for 6-12 months in a cellar with enough salt and salt content so that pork can be preserved for a long time. As the ingredient of shrimp sauce deeply soaks inside pork, It is to provide a new method of producing fermented pork meat using a new oyster shrimp chopped to show a deep taste and a unique flavor to obtain a sliced pork can be eaten without seasoning or cooking separately.

Another object of the present invention is to impregnate the chopped shrimp and salt in the impregnated mixture of chopped shrimp and salt obtained from the chopped shrimp for a predetermined period of time so that the chopped shrimp and salt components are sufficiently infiltrated It can be preserved for a long time by being fermented and dried for 6 to 12 months, and also seasoned separately so that the ingredients of shrimp sauce are deeply soaked into pork. It is to provide fermented pork using chopped shrimp which can be sliced and eaten without cooking.

In order to achieve the above object, the present invention, after pressing 70-75% by weight of fresh raw shrimp and 25-30% by weight of salt in a container, the depth reaches 30-150m, the temperature is 13-16 ℃ In a crypt kept at a constant humidity of 80-85%, take the meat of the desired area from oyster shrimp sap, salt and slaughtered pigs obtained by aging shrimp fermented and fermented for 2-4 months. A material preparation step of preparing clean and clean; 20 to 30 kg of salt based on 100 kg of pork and 25 to 30 kg of vinegared shrimp were impregnated with pork and soaked in pork for 1 to 1.5 months. An impregnation step to deeply soak; After removing the pork impregnated in the impregnated liquid mixed with the brine shrimp salt and salt, the surface of the pork is immersed 2 to 5 times in the washing solution mixed with clean water and the brine shrimp fish in a ratio of 1: 1. A washing step of cleaning; Put the washed pork on the rice straw with the washing solution, then cover the rice straw on top of it, and pile it up again by placing the pork on top of it and keep it for 2 to 5 days so that the surface of the pork is naturally dried. ; A second drying step of drying the primary dried pork in a net made of rice straw, and drying for 6 to 10 months in a cellar maintained at 12 to 20 ° C .; It includes a packaging step of packaging the pork is completed the second drying step.

Fermented pork using the oyster shrimp according to the present invention has the characteristics obtained by the manufacturing process described above.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

In the method of manufacturing fermented pork using chopped shrimp according to the present invention, as the ingredients of shrimp sauerkraut are soaked in the unchopped chunks of pork, the slices are sliced without seasoning or cooking separately. Configure to eat.

To this end, the method of producing fermented pork meat using the oyster shrimp according to the present invention is a material preparation step of preparing the oyster shrimp and salt and pork, immersed prepared pork in the impregnation mixture of tuna shrimp salt salt and salt An impregnation step of soaking the salt and salt into the pork, a washing step of washing the pork after the impregnation step, a first drying step of drying the surface of the washed pork, and a first drying of the pork It consists of a secondary drying step of drying, and a packaging step of packing the second dried pork.

In the material preparation step of the present invention, 70 to 75% by weight of fresh raw shrimp and 25 to 30% by weight of salt are put in a container, and the depth reaches 30 to 150 m, the temperature is 13 to 16 ° C., and the humidity is Prepare oyster shrimp sap and appropriate amount of salt from oyster shrimp fermented and matured for two to four months in a pit maintained at 80 to 85%.

From the slaughtered pig, take the meat of the desired part (hind leg) and prepare it by trimming it cleanly in small chunks.

In the impregnation step of the present invention, the prepared pork is immersed in the impregnation solution made by mixing and dissolving salt in the vinegared shrimp marinated for a predetermined period of time so as to impregnate the vinegared shrimp ingredient and salt deep into the pork.

In the impregnation step, salted oyster shrimp chopped salt is used as an impregnation liquid for impregnating pork. The chopped shrimp shrimp is used at a ratio of 25 to 30 kg based on 100 kg of pork, and added to and dissolved in the shrimp chopped shrimp. The salt is applied at a rate of 20 to 30 kg based on 100 kg of pork.

The impregnation solution prepared in this way is impregnated for 1 to 1.5 months in a state in which the pork is completely submerged, so that the vinegar shrimp salt and salt are soaked deep into the pork.

When the fry shrimp constituting the impregnation solution is added in a ratio of less than 25Kg per 100Kg of pork, the chopped shrimp shrimp ingredients are not sufficiently soaked, it is economically disadvantageous when added in a ratio of more than 30Kg.

In addition, if the salt constituting the impregnating solution is added at a rate of less than 20Kg per 100Kg of pork, the salt is not enough, and if the salt is added at a rate of 30Kg or more, the salinity of the finished product is higher than necessary, and economically It is also disadvantageous.

In the washing step of the present invention, after removing the pork impregnated with the impregnation liquid, and then immersed in the washing liquid prepared separately, the washing operation is repeated 2 to 5 times to clean the surface of the pork.

In the washing step, using a solution mixed with clean water and brine shrimp 1: 1 as a washing liquid, the amount of the washing liquid is prepared in accordance with the amount of pork, but if the amount enough to soak and remove the pork.

In the first drying step of the present invention, the pork washed with the washing liquid in the washing step on the clean rice straw, then covered with rice straw, stacked again in such a way that the pork is stacked and maintained for 2 to 5 days pork Allow the surface to dry naturally.

In this way, when it is impregnated with a mixture of brine sauerkraut and salt, washed and then placed on rice straw and dried, Bacillus subtilis, a fermentation bacterium called rice straw, is attached to rice straw. It will be buried on the surface.

In the second drying step of the present invention in a state that is placed on a straw straw for 2 to 5 days first put the naturally dried pork in a net made of strands made of twisted straw straw in a reservoir maintained at 12 to 20 ℃ Dry for 6-10 months.

When the pork is put into the net made of the rope made by twisting the straw in the second drying step, as in the first drying step, the Bacillus subtilis, a fermentation bacterium attached to the rice straw, acts to ferment the pork and then dried. It serves to enrich the taste.

As such, the fermented pork obtained when the secondary drying is completed is packaged and stored or distributed.

Example

A 100 Kg-weight hind leg was taken from the slaughtered pig, washed and prepared, and 30 kg of lobster sauerkraut was prepared from tuna shrimp chops prepared in the mineral spring, while 25 kg of natural sun salts were prepared.

Then, pour the prepared Shrimp Shrimp into the container, add the prepared salt and stir to make it completely dissolved to make the impregnation solution, and put the prepared pork in the impregnation solution so that it is soaked for 1 month. Fish sauce and salt were deeply soaked into pork.

Thus, impregnated pork in the impregnation solution for 1 month, and then pulled out, mixed with clean water and vinegared shrimp in a ratio of 1: 1, immersed pork in the washing solution prepared five times and removed by washing it on the surface Foreign matter was removed.

Place the pork washed by the washing solution on the rice straw and cover it with rice straw and keep it for 5 days so that the surface of the pork is dried first, and the fermented bacteria, which is attached to rice straw, adhere to the surface of pork. It was.

Thus, the primary dried pork was secondarily dried for 10 months in a cellar maintained at 18 ° C. in a net made of strands of twisted straw.

The surface of the pork fermented and matured by the second drying was changed to a turbid color close to black. However, the surface of the pork was thinly peeled off with a knife.

When the thinly sliced fermented pork was chewed in the mouth, it could feel a soft chewing feeling compared to the normal beef jerky, and the salt was also appropriate, so that the taste was not largely salty.

In addition, the deep-fried deep-fried lobster sap ingredients deep inside the pork was able to feel the rich taste and rich taste that can not be felt in the normal pork jerky.

According to the present invention, the raw pork in the lump state is impregnated in the impregnated solution of the vinegared shrimp and salt mixed with the salted vinegared shrimp in a reservoir in a state in which the vinegared shrimp component and salt are sufficiently infiltrated. As it is manufactured by fermentation and drying for 6 to 12 months, it is possible to preserve pork for a long time, and the deep flavor and unique flavor can be felt as the ingredients of vinegared shrimp sauce are very beneficial to the human body. This has the effect of increasing consumer preference.

In addition, it is fermented and dried in the state that contains vinegar shrimp salt and salt, so it can be sliced and used as a snack or without side dishes or cooked together with other foods such as vegetables. In addition to improving incomes of farmers and fishermen, it can also contribute greatly to the financial independence of local governments.

Claims (2)

70 to 75% by weight of fresh shrimp and 25 to 30% by weight of salt are caught in a container, and the depth reaches 30 to 150m, the temperature is kept at 13 to 16 ℃ and the humidity to 80 to 85%. A material preparation step of taking the meat of the desired area from oyster shrimp sap and salt and slaughtered pig obtained from aged oyster shrimp fermented and fermented for 2 to 4 months in a crypt, and trimming it cleanly in a non-small chunk state; 20 to 30 kg of salt based on 100 kg of pork and 25 to 30 kg of vinegared shrimp were impregnated with pork and soaked in pork for 1 to 1.5 months. An impregnation step to deeply soak; After removing the pork impregnated in the impregnated liquid mixed with the brine shrimp salt and salt, the surface of the pork is immersed 2 to 5 times in the washing solution mixed with clean water and the brine shrimp fish in a ratio of 1: 1. A washing step of cleaning; Put the washed pork on the rice straw with the washing solution, then cover the rice straw on top of it, and pile it up again by placing the pork on top of it and keep it for 2 to 5 days so that the surface of the pork is naturally dried. ; A second drying step of drying the primary dried pork in a net made of rice straw, and drying for 6 to 10 months in a cellar maintained at 12 to 20 ° C .; Method for producing a fermented pork meat using a lobster chopsticks, characterized in that it comprises a packaging step of packaging the pork is completed secondary drying step. Fermented pork using chopped prawns, characterized in that prepared by the method of claim 1.