KR100926522B1 - Sugaring using meat-processed product of method - Google Patents

Abstract

PURPOSE: Sugarized meat products and a preparation method thereof are provided to prevent the damage on flesh at the same time improving taste and flavor. CONSTITUTION: A method for preparing sugarized meat products comprises the following steps of: cutting meat into constant size and shape; boiling the meat slices in purified water of 120~160°C; cooling the boiled meat down to 5~10°C; dipping the cooled meat slices in liquid sugar for 3-12 hours; re-cooling the sugarized meat slices down to 5~10°C; and covering the sugarized meat slices with bean powder. The meat is selected among pork, beef, chicken, and duck. The purified water contains soy bean paste, soy sauce, red pepper, garlic, onion, pepper, bay leaf, or coffee. The liquid sugar represents honey, syrup, or oligosaccharide. The bean powder is selected among sweet potato powder, banana powder, black sesame powder, perilla seeds, pine-nut powder, sunflower seed powder, chocolate powder, ginseng powder, bean powder, red bean powder, and full-fatted soybean flour.

Description

Method of manufacturing meat processed products using pickles {Sugaring using meat-processed product of method}

The present invention relates to a method for manufacturing meat products using pickled sugar, and more specifically, boiled meat cut to a certain size and then cooled, marinated in liquid sugar, cooled again, and coated with solids on the outer surface, Not only can it be prevented from being damaged, but it is also possible to make new meat products with improved taste and palatability while supplementing meat nutrients.

Humans consume various nutrients in the human body through food, which is divided into the way of eating raw raw materials and the way of eating processed food products.

In particular, food products have been developed in various forms by studying how humans process food for a long time, and among them, pickling methods have been developed to realize the ease of storage and new taste.

Conventional pickles are divided into salted, pickled, and pickled, and the objects to be pickled have been limited to grains, vegetables, and fruits.

 On the other hand, among the various nutrients ingested by humans, proteins are mainly ingested through meat, and the meat is usually beef, pork, lamb, chicken, duck, and the like.

In addition, the meat processing method has been developed in various ways, there is a method of processing in the form of pickles, but the process of limited to the salt pickling method is processed only a situation that a new pickling method is required.

In addition, the salt pickling method of the meat may facilitate the storage of the meat by delaying the corruption of the meat due to salt as much as possible, but the salted meat is picked up by the salt pickling with a large amount of salt. The salt is dissolved.

When the salted meat is ingested, there is a problem that a cardiovascular disease such as hypertension, arteriosclerosis, etc. may occur as a large amount of salt is ingested in the human body.

Invented to solve the above situation and problem,

The present invention relates to a method for manufacturing meat products using pickled sugar, and more specifically, boiled meat cut to a certain size and then cooled, marinated in liquid sugar, cooled again, and coated with solids on the outer surface, The purpose of the present invention is not only to prevent the damage, but also to replenish nutrients deficient in meat and at the same time provide a method for producing meat products using palpable to produce new meat products with improved taste and taste.

Meat processed material manufacturing method using the pickle in the present invention for achieving the above object,

A meat cutting process (first process) for cutting meat into a predetermined shape and size; Boiling the meat cut in the first step in purified water at 120-160 ° C. (second step); A first cooling step (third step) of cooling the flesh of the second step until the external temperature is 5 to 10 ° C. in a cooler; A sugar pickling step (fourth step) of marinating the cooled meat in the third step in liquid sugar for 3 to 12 hours; A second cooling step (fifth step) of cooling the freshly cut pork in the fourth step until the external temperature is 5 to 10 ° C. in a cooler; It characterized by consisting of a coating step (sixth step) for applying the solids to the outer surface of the pickled flesh of the fifth step.

Meat processed product manufacturing method using the pickles according to the present invention,

Boil the meat cut to a certain size, cool it, marinate it in liquid sugar, cool it again, and apply solids on the outside, so that the meat is limited to the pickling method. In addition to improving the taste and palatability at the same time as not eating a large amount of salt can prevent cardiovascular diseases such as high blood pressure, arteriosclerosis.

Hereinafter, the manufacturing method of the present invention according to the accompanying drawings in detail as follows.

Figure 1 is a process flow diagram schematically showing a manufacturing method using a meat processed product manufacturing method using pickles in accordance with the present invention.

1. Meat Cutting Process (Step 1)

In the process of cutting meat,

Cut meat into regular shapes and sizes.

The meat is meat that is commonly eaten in the art, regardless of the type of meat.

In particular, the meat is characterized in that for selecting any one of pork, beef, lamb, chicken, duck.

In addition, the meat described above can use any part of the meat, regardless of the specific part of the meat.

And, the cut meat is cut regardless of the shape or size can be variously cut according to the shape or size desired by the user.

2. Boiling Process (2nd Process)

In the process of boiled cut meat,

The meat cut in the first step is boiled in purified water at 120 ~ 160 ℃.

When the meat is boiled, depending on the shape and size of the meat cut in the first step, the time to boil is different, so the meat is cooked until the internal quality of meat.

And, when the meat is boiled, an additive is added to the purified water of 120 ~ 160 ℃ to remove the peculiar fishy smell of meat.

At this time, the additive is added to the purified water is characterized in that any one selected from miso, soy sauce, red pepper, garlic, onion, pepper, bay leaf, coffee or mixed two or more.

Here, the meat boiled in purified water of 120 ~ 160 ℃ is called meat.

3. Primary cooling process (3rd process)

In the process of cooling the meat,

The meat of the second step is cooled in a cooler.

At this time, the external temperature of the flesh is characterized in that the cooling until 5 ~ 10 ℃.

Cooling until the outside temperature of the meat is 5 ~ 10 ℃ not only to prevent the meat quality from being damaged but also to smooth the seasoning. When the outside temperature of the meat is cooled below 5 ℃, There is a risk of meat condensation and damage, and when the external temperature of the meat is cooled to more than 10 ℃ can not be smooth.

4. Pickling process (4th process)

In the process of marinating the first cooled meat,

The flesh cooled in the third step is pickled in liquid sugar for 3 to 12 hours.

At this time, the liquid sugar used in the above is characterized in that any one selected from honey, syrup, oligosaccharide or mixed two or more.

In particular, the honey and syrup is a syrup commonly used in the art, regardless of the type.

And marinating the cooled meat in liquid sugar for 3 to 12 hours is to prevent the liquid sugar is absorbed into the interior of the cooled meat to change the natural taste of the meat.

5. Second cooling process (5th process)

In the process of cooling the pickled meat,

The freshly cut pork in the fourth step is cooled in a cooler.

At this time, it is characterized in that the cooling until the external temperature of the pickled flesh is 5 ~ 10 ℃.

Cooling until the external temperature of the pickled pork is 5-10 ° C. to prevent the liquid sugar from entering the meat and altering the meat quality.

Here, cooling of the meat which is pickled by liquid sugar is called sugar pickling.

6. Application process (6th process)

In the process of applying solids to pickled fish

The solids are coated on the outer surface of the pickled meat of the fifth step.

The application of solids on the outer surface of the marinated pork is not only to satisfy the nutrients deficient in the marinated pork, but also to improve the taste, color and aroma.

And, the solids that are applied to the outer surface of the pickled fish in the above is the solids commonly used in the art, regardless of the kind of solids.

In particular, the above-mentioned junk is characterized in that any one selected from sweet potato powder, banana powder, black sesame powder, perilla powder, pine nut powder, sunflower seed powder, chocolate powder, ginseng powder, soybean powder, red bean powder, whole milk powder .

Here, the thing which apply | coated the solid substance to the outer surface of marinated pork is called marinated meat processed product.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Pickled meat product prepared according to the present invention

When the pork's hind leg is cut into 5cm × 5cm × 3cm (width × length × thickness), put it in 130 ℃ purified water mixed with soybean paste, soy sauce, pepper, and garlic. Boil until, and cool in cooler until the external temperature is 8 ℃, marinated in honey for 9 hours, then cool in the cooler until the external temperature is 6 ℃, and the sweet potato powder is applied to the outer surface.

Comparative Example: Salted Meat Products Prepared According to General Methods

Cut the pork's hind leg into 5cm × 5cm × 3cm (width × length × thickness), put it in purified water at 130 ℃, and boil until the internal quality of pork is ripe. Cool until and rinse with salt for 9 hours.

Experiment: Sensory Test

Pickled meat products prepared according to the present invention (example) and salted meat products prepared according to the general method (comparative example) sensory evaluation agent (30 people with 15 years or more sensory test experience (male, female) 15)) were divided into taste, color, aroma, texture, and overall preference to perform sensory test (5-point measurement; 1: very bad, 2: bad, 3: normal, 4: good, 5: very good). . The results are shown in Table 3.

flavor color incense Texture Premise Example 5 5 4 4 5 Comparative example 2 3 3 3 3

As can be seen from Table 1, the Example shows a higher score than the Comparative Example in all items.

Example showing higher scores than the comparative example in all the items to remove the peculiar smell of pork as boiled pork in purified water mixed with miso, soy sauce, peppers, garlic, and pork boiled in honey, not salt As the pickling prevents the elution of the juice to the outside as much as possible, it prevents the meat texture from being reduced, and the taste is improved by adding sweetness rather than saltiness, and the sweet potato starch is applied to the marinated pork. This is because the taste is enhanced by adding a unique taste.

Figure 1 is a process flow diagram schematically showing a manufacturing method using a meat processed product manufacturing method using pickles in accordance with the present invention.

Claims (5)

A meat cutting process (first process) for cutting meat into a predetermined shape and size; Putting the meat cut in the first step into purified water at 120 to 160 ° C. and then boiling it (second step); A first cooling step (third step) of cooling the flesh of the second step until the external temperature is 5 to 10 ° C. in a cooler; A sugar pickling step (fourth step) of marinating the cooled meat in the third step in liquid sugar for 3 to 12 hours; A second cooling step (fifth step) of cooling the freshly cut pork in the fourth step until the external temperature is 5 to 10 ° C. in a cooler; The method of manufacturing a processed meat product using the pickles, characterized in that the coating step (sixth step) of applying a solid to the outer surface of the pickled meat of the fifth step. The method of claim 1, The meat of the first step is a method of manufacturing a meat processed product using the pickling, characterized in that any one selected from pork, beef, lamb, chicken, duck. The method of claim 1, In order to remove the peculiar fishy smell of meat in the second step, pickled in characterized in that it is selected from any one of miso, soy sauce, red pepper, garlic, onion, pepper, bay leaf, coffee and mixed two or more in purified water Meat processed product manufacturing method using. The method of claim 1, The liquid sugar used in the fourth step is any one of honey, syrup, oligosaccharides selected from any one or more than two, characterized in that the processed meat manufacturing method using the pickles. The method of claim 1, The junk of the sixth step is characterized in that any one selected from sweet potato powder, banana powder, black sesame powder, perilla powder, pine nut powder, sunflower seed powder, chocolate powder, ginseng powder, soybean powder, red bean powder, whole milk powder Meat processed product manufacturing method using pickles to be.

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