KR100779239B1 - Seasoned meat product and the process - Google Patents

Abstract

A preparation method of seasoned meat is provided to utilize the seasoned meat as a healthy food with rich nutrition and good taste by soaking meat in sauce containing essential amino acids, vitamins, minerals, lactic acid bacteria, etc., and to sterilize the meat and maintain its freshness by using the pottery and charcoal in aging process. A preparation method of seasoned meat comprises the steps of: selecting high-quality meat and processing it; mixing 5~10wt% of oriental pear juice with 90~95wt% of the processed meat, followed by obtaining a firstly seasoned meat; firstly aging the firstly seasoned meat at 0~2°C for 3~5hr; mixing 1~5wt% of kiwi juice, 1~5wt% of apple juice, 1~5wt% of pine apple juice, and 1~5wt% of lactic acid bacteria sauce with 80~96wt% of the firstly aged meat, followed by obtaining a secondly seasoned meat; secondly aging the secondly seasoned meat at 0~2°C for 2~3hr; adding meat seasonings to the secondly aged meat, putting the seasoned meat in a pottery with a dark brown glaze, covering the meat with hemp cloth, putting hardwood charcoal and Angelica gigas Nakai into the pottery, and thirdly aging the seasoned meat at 0~2°C for 11~13hr to remove the peculiar smell of the meat; and vacuum-packing the thirdly aged meat.

Description

Seasoned meat product and the process according to the manufacturing method {seasoned meat product and the process}

1 is a flow chart showing the manufacturing steps of the present invention.

The present invention relates to a method for manufacturing seasoned meat, and in particular, removes the smell of meat and softens the meat, as well as is rich in essential amino acids, vitamins, minerals, lactic acid bacteria, etc. After aging at low temperature in vacuum packaging to provide consumers a method of manufacturing seasoned meat that can be utilized as a healthy food rich in nutrition and excellent taste.

Generally, seasoned meat refers to meat, beef, pork, chicken, etc. attached to both sides of the process made through the ripening process.

Such seasoned meat is not only to remove the original disgusting smell of meat, but also to improve the taste of the meat.

However, as the consumption of meat increases with the recent increase in income, it is beyond the conventional concept of seasoning meat, which simply improves the taste of meat, and the recent seasoning meat provides the ability to prevent various adult diseases caused by excessive intake of animal fat. Doing.

Therefore, the present invention improves the taste of the meat, as well as aging and sterilization of harmful ingredients that occur in other meats in the manufacture of spices and seasonings that have the effect of preventing the induction of adult diseases caused by the ingestion of meats It is to provide a seasoning meat production method.

In order to achieve the object of the present invention, the present invention is a step of selecting and processing the meat of high-quality, seasoning of the processed meat 90% by weight to 95% by weight pear juice 5% by weight to 10% by weight seasoning Step, the first aging step of ripening the first seasoned meat at 0 ℃ ~ 2 ℃ for 3 hours to 5 hours, the first ripened seasoning meat 80% to 96% by weight of kiwi juice 1% to 5% by weight , Apple juice 1% to 5% by weight, pineapple juice 1% to 5% by weight. The second seasoning step of seasoning with lactic acid bacteria source 1% to 5% by weight, the second seasoning step of ripening the second seasoned meat at 0 ℃ ~ 2 ℃ for 2 hours to 3 hours, the second aged meat Add the usual meat seasoning and put it in traditional Onggi, then put burlap on it, put charcoal and donkey, and remove the meat smell of ripening for 11 hours to 13 hours at 0 ℃ ~ 2 ℃, and tertiary ripening step. It provides a seasoning meat manufacturing method consisting of a packaging step of vacuum packaging.

It provides a seasoned meat made by the seasoning meat manufacturing method as described above.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes in detail the preferred embodiment of the present invention with reference to the attached FIG.

1 is a flow chart showing the manufacturing steps of the present invention.

Meat in the present invention refers to beef, pork, chicken.

As shown in Figure 1, the meat of good quality is selected and processed to a certain size.

The selection of the high-quality meat is selected on the basis of freshness, the size of which is preferably processed to a thickness of 10 mm for easy chewing when consumed by consumers.

The processed meat is first mixed with pear juice, evenly mixed, and then matured first.

At this time, meat and pear juice is mixed by 90% by weight to 95% by weight: 5% by weight to 10% by weight, and aged for 3 hours to 5 hours at 0 ℃ ~ 2 ℃.

As described above, the second seasoning of the first seasoned and aged seasoning with kiwi juice, apple juice, pineapple juice and lactic acid bacteria sauce, and then secondly aged at 0 ℃ ~ 2 ℃ for 2 hours to 3 hours.

When the second seasoning, the first seasoning and aged seasonings and kiwi juice, apple juice, pineapple juice, lactic acid bacteria source 80% to 96% by weight: 1% to 5% by weight: 1% to 5% by weight: 1 It mixes in the ratio of 1 weight%-5 weight%: 1 weight%-5 weight%.

After that, the seasonings, such as bulgogi seasonings, which are usually made and distributed according to the consumer's taste, are separately added to the second ripened seasoning meat, and then the seasoning meats are put in the traditional clay pot and then the burlap is placed on top of them. 3 minutes of 11 hours to 13 hours at 0 ℃ ~ 2 ℃ with a true squid and Angelica.

The charcoal and the donkey is preferably put in a ratio of 1kg and 500g for each 20kg of seasoned meat to be put in the traditional Onggi, wherein the donkey is to make the scent unique to the seasoning meat, the charcoal has the function described below do.

In addition, the above-mentioned conventional seasoning refers to the commercialized bulgogi seasoning and the seasonings traditionally widely transmitted to the public.

Thereafter, the seasoned meat is completed by dividing the seasoned meat in a certain amount in the traditional pottery vacuum packaging and distributed to consumers.

Briefly, the characteristics of the material used in the seasoning meat manufacturing method as described above are as follows.

First of all, the pear has a large amount of sodium, kali, calcium, etc., which is an important alkaline food that shows alkalinity in the body, and keeps our body neutral.

The kiwi contains a large amount of vitamin C, vitamin E, fiber and potassium, and is effective in preventing freckles, preventing aging of blood vessels, relieving stress, lowering blood clotting, constipation and lowering cholesterol levels.

In addition, the kiwi contains protease ACTINIIDIN (ACTINIDIN), which has the effect of helping digestion and smoothing the meat.

The apple contains a large amount of antioxidant polyphenols and has an anticancer effect, and it has a component called citrinin, which is a kind of amino acid, which promotes urine production in the body to make diuretic effect and makes kidneys healthy. Pectin helps the stomach and bowel movements.

The pineapple is succulent and contains about 10% sucrose, 1% citric acid and has a refreshing sour and sweet taste. Vitamin C is the most common fruit, with 60mg in 100g. It also contains proteolytic enzymes called bromelain to help digest meat.

The donkey not only activates the body's metabolism and endocrine functions, but also improves blood circulation and is good for people with weak heart. It is also effective in treating constipation and lowers blood sugar levels in diabetes.

The charcoal emits anion in addition to water purification, purifying function, gas adsorption and freshness, humidity control function, deodorization function and far infrared rays. This is related to charcoal having weak alkalinity. It has the function of maintaining the state, and it is the function of removing or decontaminating unnecessary substances after finishing the catalyst or fusion reaction of various chemicals.

The lactic acid bacteria source of lactose is a natural product made by cultivating natural fruits with lactic acid bacteria for 60 days or more, and refers to the formation of metabolites of various lactic acid bacteria (such as bacteriocin) during the culturing process. Lactobacillus source product is used as.

In particular, the lactose source used as a lactic acid bacterium source in the present invention is already known that lactic acid bacteria and lactic acid bacteria metabolites obtained in the cultivation process has the effect of maintaining the freshness of food, odor removal, softening effect as well as bactericidal effect and cholesterol reduction effect And, in the art as described above is a product widely known as a common lactic acid bacteria source.

The lactose source can create a hygienic food culture, do not add any chemical ingredients, if the natural raw fruit is cultured with lactic acid bacteria for 60 days or more is a product containing 10 ⁷ / ㎖ of live lactic acid bacteria.

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On the other hand, the traditional pottery is formed in a fine space in the bowl, the water does not pass through the minute space, but the air inside and outside through it serves to make the food contained in the well cooked slowly and does not rot slowly fermentation.

Traditional Onggi, which functions like this, is mixed with natural pottery lye made of materials from burning leaves in the soil, which is a basic material, and either beetle ash or pods are shredded for about one to three months, and then the lye lye is lye. What is made by baking for 7 days at a high temperature of 1,120 ° C. to 1,250 ° C. using the technique is used as a storage pottery of seasoned meat during the third ripening of the present invention.

Seasoned meat made through such a method is a functional food that is unique in taste, light in quality, long in freshness, and prevents adult diseases (sugar, hypertension, etc.) due to excessive intake of meat.

As described above, the present invention has the effect of maintaining the sterilization and freshness of the meat at the time of ripening with the properties of antitoxicity, bactericidal, detoxification, breathability, etc. which are properties of Onggi and charcoal, and natural additives such as apple, Various nutrients contained in kiwi, pear, and pineapple and the scent of donkey are absorbed by meat, so that consumers can enjoy delicious seasoned meat without feeling consumers, and various adult diseases (sugar, high blood pressure, etc.) that are concerned about excessive intake of meat. There is an effect that can be prevented in advance.

Claims (3)

Sorting and processing high-quality meat, The first seasoning step of seasoning by mixing 5% to 10% by weight of pear juice in 90% to 95% by weight of the processed meat, First ripening step of ripening the first seasoned meat at 0 ℃ ~ 2 ℃ 3 hours to 5 hours, Kiwi juice 1% by weight to 5% by weight, 1% by weight to 5% by weight of apple juice, pineapple juice 1% by weight to 5% by weight to 80% to 96% by weight of the first aged seasoning. 2 seasoning step to mix 1% to 5% by weight of lactic acid bacteria sauce,  The second seasoning step of ripening the second seasoned meat at 0 ℃ ~ 2 ℃ for 2 hours to 3 hours, add the usual meat seasoning to the second matured meat and put it in traditional Onggi and then put burlap on it Remove the smell of meat and third ripening step of ripening 11 hours to 13 hours at 0 ℃ ~ 2 ℃ by putting fruit and fruit,  Seasoning meat manufacturing method comprising the packaging step of vacuum-packing the aged aged seasoning. delete Seasoned meat, characterized in that prepared by claim 1.

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