KR100986169B1 - Method of manufacturing grilled meat - Google Patents

Abstract

The present invention after the salted raw meat cut in seasoning, refrigerated for 5 to 72 hours; Wheat flour 75 ~ 85%, peanut flavor base 10 ~ 20%, starch 1 ~ 5%, refined salt 0.5 ~ 2%, white sugar 0.5 ~ 2%, sodium glutamate 0.5 ~ 2% and natural spices 0.5 ~ 2% Kneading by adding water to the powder powder, and then immersed in the raw meat seasoning; Additionally burying the baking powder in the raw meat in which the baking powder dough is applied; Performing primary roasting for 3 to 5 minutes in a roaster preheated to 180-250 ° C. with the roasted powder powder; And, roasted meat roasted primarily, soy sauce 30-40%; Water 20-30%; 10-20% dipping base consisting of dextrin, soy sauce, white sugar, natural spices, refined salts and sodium glutamate; Starch syrup 10-20%; And immersing the seasoning solution of 1-5% natural spices in a seasoning diluent diluted to less than 5%, followed by secondary roasting for 12-15 minutes in a roaster preheated to 180-250 ° C. The present invention relates to a method for producing roasted meat, which has a crispy texture and is roasted with powder for roasting powder and roasting powder for roasting raw meat.

Fried, Grilled, Texture, Taste, Color

Description

Method for production of roasted meat

The present invention relates to a method for producing roasted meat, and to a method for producing roasted meat, which has advantages while highlighting the disadvantages of fried meat and roasted meat.

Fried meat is a food that we have enjoyed since ancient times, and is generally manufactured by deep-frying it with fried cloth made of flour and eggs on the surface of raw meat. The fried meat prepared in this way has a crispy texture and can have various flavors with dough and powder, and the juice is still intact over time, but it is felt by fried oil and there is concern about trans fat.

On the other hand, grilled meat is made by cutting raw meat into a suitable size and baking it in a pan heated at 180 ° C. Since it does not use oil, it is free from trans fats and is easy to cook. Because it is different, the outer surface is burned, the surface is smooth, and it is difficult to make various flavors with sauces, etc., and because it dries easily, there is a drawback that the texture can be full.

By the way, while solving the disadvantages of the fried meat and grilled meat as described above, the research on the manufacturing method of grilled meat to save the advantage is not yet developed specifically.

Accordingly, the present invention is to provide a method for producing a grilled meat while supplementing the disadvantages of fried meat and grilled meat.

Embodiments of the present invention to achieve the above object is a step of refrigeration for 5 to 72 hours after immersing the cut raw meat in seasoning; Wheat flour 75 ~ 85%, peanut flavor base 10 ~ 20%, starch 1 ~ 5%, refined salt 0.5 ~ 2%, white sugar 0.5 ~ 2%, sodium glutamate 0.5 ~ 2% and natural spices 0.5 ~ 2% Kneading by adding water to the powder powder, and then immersed in the raw meat seasoning; Additionally burying the baking powder in the raw meat in which the baking powder dough is applied; Performing primary roasting for 3 to 5 minutes in a roaster preheated to 180-250 ° C. with the roasted powder powder; And, roasted meat roasted primarily, soy sauce 30-40%; Water 20-30%; 10-20% dipping base consisting of dextrin, soy sauce, white sugar, natural spices, refined salt, sodium glutamate; Starch syrup 10-20%; And immersing the seasoning solution of 1-5% natural spices in a seasoning diluent diluted to less than 5%, followed by secondary roasting for 12-15 minutes in a roaster preheated to 180-250 ° C. It provides a method for producing a roasted meat characterized by.

Hereinafter will be described in detail by subdividing each step with respect to the problem solving means of the present invention.

Step 1; Cut Raw meat  In seasoning Salty  After, refrigerated for 5 to 72 hours

This step 1 is a step of refrigerated for 5 to 72 hours after marinating the cut raw meat in seasoning.

Raw meat used in the embodiment of the present invention is not limited to a specific kind, but preferably includes beef, pork, chicken and the like.

On the other hand, the size of the cut raw meat is not limited to a specific range, but preferably 50 to 200 g, because the seasoning is well soaked, the grilled meat can be produced good.

On the other hand, it is an object of the present invention to improve the disadvantages of fried meat and grilled meat while utilizing the advantages, the present invention is to immerse the raw meat in seasoning in order to achieve the object, in the existing grilled meat even if the source applied to the surface of the internal meat This is to solve the shortcomings that it is difficult to produce a variety of flavors until the seasoning is not produced.

On the other hand, seasonings may be used as long as they do not impair the quality of raw meat, but examples include refined salt 27-49%, hot-compressed powder 23-41%, starch 6-18%, sodium glutamate 5-15%, natural It is good to be composed of 1 ~ 11% of spices.

On the other hand, in the embodiment of the present invention, the seasoned raw meat is refrigerated for 5 to 72 hours, when refrigerated for less than 5 hours, the seasoning is difficult to evacuate the raw meat, the protein and moisture of the raw meat when exceeding 72 hours It is not efficient because it is dehydrated.

Step 2; Wheat flour  75-85%, Peanut Flavor Base  10-20%, Starch  1-5%, refined salt 0.5-2%, 0.5-2% per white spirit, Sodium Glutamate  0.5 to 2% and natural spices 0.5 to 2% Roasting Knead the wood powder by adding water and seasoning Raw materials  Embedded steps

This step 2 consists of wheat flour 75-85%, peanut flavor base 10-20%, starch 1-5%, refined salt 0.5-2%, white sugar 0.5-2%, sodium glutamate 0.5-2% and natural flavor 0.5-2% After kneading by adding water to the roasting powder powder prepared as a step, the seasoning is buried in the raw meat.

In general, grilled meat has a smooth surface, so that even if you apply sauce, it is difficult to produce various flavors. In the present invention, wheat flour 75-85%, peanut flavor base 10-20%, starch 1-5%, refined salt 0.5-2% Roasted powder made of 0.5 ~ 2% of white sugar, 0.5 ~ 2% of sodium glutamate and 0.5 ~ 2% of natural spices, kneaded with water, and then marinated in raw meat with seasonings. It can be prepared. In the roasting powder powder, the wheat flour wraps the raw meat and serves to save the juicy meat of the raw meat, the peanut-based base adds a savory taste to the roasted meat prepared by the present invention, and the starch makes the roasted meat crispy, White sugar is seasoned with grilled meat, sodium glutamate provides a savory taste, and natural spices enhance the flavor of grilled meat. On the other hand, the natural spice is not limited to a specific kind, and may be used as food normally.

On the other hand, the dough of the baking powder is not limited to that produced by a specific method, but preferably it is prepared by mixing 150 to 300 parts by weight of water to 100 parts by weight of the baking powder, because the viscosity is appropriate and easy to handle. .

Step 3; Baking Powder  Dough Raw materials Baking Powder  Step to further embed the powder

This step 3 is a step of additionally burying the powder for roasting powder in the raw meat in which the baking powder for baking in step 2.

Grilled meat has a disadvantage that it is difficult to produce various flavors because the surface is smooth and flows down when applied to the sauce, and fried meat has a rich texture because the texture is crispy due to the fried powder, and the sauce can be easily absorbed by the fried powder. In addition, because the fried powder wraps the raw meat, there is an advantage that the juice is alive over time. In order to make use of the advantages of fried meat while supplementing the disadvantages of such grilled meat, the present invention is to additionally bury roasting powder powder in the raw meat that is baked with baking powder dough.

Step 4; Baking Powder  Buried powder Raw meat  At 180 ~ 250 ℃ Preheated  The first stage of roasting for 3-5 minutes in roasting

This step 4 is a step of performing the primary roasting for 3 to 5 minutes in the roasting preheated raw material meat with the powder for roasting in step 3 to 180 ~ 250 ℃.

In the embodiment of the present invention, while roasting the raw meat with the powder for roasting powder for 1 to 5 minutes in a preheated roasting at 180 ~ 250 ℃, the inside of the raw meat without cooking the outer surface of the raw meat with the powder for roasting powder Can be.

And the embodiment of the present invention can be prepared without roasting, roasting the crispy texture due to the roasting powder powder while solving the problem for the trans fat that was a problem in the fried meat because the roasting.

Step 5; 1st baked Grilled meat , Soy sauce 30-40%; Water 20-30%; Dextrin, soy sauce, white sugar, natural spices, refined salt, With sodium glutamate  Formulated Dipping Bass  10-20%; Starch syrup 10-20%; And dipped in a seasoning diluent diluted to less than 5% of the seasoning solution prepared with natural spices 1-5%; to 180-250 ° C. Preheated  Second roast for 12-15 minutes step

This step 5 is the first roasted meat, soy sauce 30-40%; Water 20-30%; 10-20% dipping base consisting of dextrin, soy sauce, white sugar, natural spices, refined salt, sodium glutamate; Starch syrup 10-20%; And, 1-5% of natural spices; dipping seasoning liquid diluted to less than 5% of the seasoning solution, and then roasted for 2 to 15 minutes in a roaster preheated to 180 ~ 250 ℃.

Existing roasted meat has a problem that it is difficult to produce a variety of taste because the surface is smooth and flows down when the sauce is applied, the embodiment of the present invention solves this problem by immersing the roasted meat prepared in the first seasoning in the diluted solution . Roasted meat with primary roasting is a state in which the roasting powder dough and roasting powder are wrapped around the raw meat, so that the seasoning diluent can be easily absorbed to produce various flavors.

On the other hand, the seasoning liquid used in the embodiment of the present invention is composed of soy sauce 30-40%, water 20-30%, dipping base 10-20%, starch syrup 10-20% and natural spices 1-5%, the color is good You can make grilled meat that is rich in flavor. In seasoning liquid, soy sauce has a unique flavor to make grilled meat taste better, water controls seasoning's liver, and dipping base composed of dextrin, soy sauce, white sugar, natural spices, refined salt, and sodium glutamate is used for roasting meat. It increases the taste and crispness, and complements the color. Starch syrup provides sweetness to roasted meat, and natural flavor enhances the flavor. On the other hand, the dipping base is not limited to a specific kind, and may be used in food, but preferably 40 to 50% by weight of dextrin, 25 to 30% by weight of soy sauce, 10 to 15% by weight of pure white, 5 to natural spices. 10 wt%, refined salt 5-10 wt%, sodium glutamate 1-5 wt% is preferably composed.

On the other hand, the embodiment of the present invention is to immerse the first roasted meat in the seasoning diluent prepared by diluting the seasoning liquid prepared as described above with more than 0% less than 5% water, when the seasoning liquid is diluted more than 5% This is because the high concentration impairs the quality aptitude of grilled meat.

The roasted meat with seasoned diluent absorbed is roasted for 2 to 15 minutes in a preheated roaster at 180 to 250 ° C. It has a crispy texture and can preserve the juice of raw meat almost as it is.

On the other hand, the method for producing grilled meat according to an embodiment of the present invention, after performing the second roasting step, syrup; Dressing base composed of starch, starch syrup, refined salt, white sugar, natural spices and sodium glutamate; Soy sauce; And, it may additionally include the step of applying a baking dressing composition, which is a natural flavoring, wherein the baking dressing is most preferably used syrup 40-50%, dressing base 30-40%, soy sauce 10-20%, natural spices 1 to 5% of the composition is good. On the other hand, in baking dressings, the dressing base complements the color while increasing the savory taste of the grilled meat, but is not limited to a specific kind. For example, 40 to 48 wt% starch, 20 to 25 wt% starch syrup, and tablet salt ~ 20% by weight, 15-20% by weight per white, 1-5% by weight of natural spices, 1-5% by weight of sodium glutamate is good.

As described above, the method of manufacturing the roasted meat of the present invention can produce various flavors without burning the outer surface of the roasted meat, and solves the disadvantages of the existing roasted meat, but does not use oil, so there is a problem with trans fat. It is effective to solve the shortcomings of the existing fried meat.

In addition, it has a crispy texture, and the roasting powder dough and roasting powder powder surrounding the raw meat is preserved almost intact, so that it can provide delicious flavored grilled meat, sweet and sour pork, fried foods, fried chicken and fried shrimps. In order to make use of the advantages while supplementing the shortcomings of fried foods, it has the effect of improving the diet.

Hereinafter, the embodiments of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited to the following examples, and includes modifications of equivalent technical ideas.

< Example  1> Grilled meat  Produce

The pork cut into 150g was immersed in a seasoning prepared with 525g refined salt, 450g hot comb powder, 225g starch, 150g sodium glutamate, and 150g natural spices using a salt bath, and then stored in a refrigerator for 30 hours. After 30 hours, the raw meat was cut finely to 50 g, 750 g of wheat flour, 150 g of peanut flavor base, 40 g of starch, 10 g of refined salt, 10 g of white sugar, 20 g of sodium glutamate, and 20 g of natural spices, 1500 ml of water in the roasting powder. After kneading with addition, it was buried in raw meat. After baking the roasting powder dough on the raw meat, and baking the powder for baking for 1 minute in a roaster preheated to 200 ℃, mixed with 350 ml of soy sauce, 250 ml of water, 150 g of dipping base, 200 ml of syrup, and 5 g of natural spices. 40 ml of the prepared seasoning solution was diluted with 1000 ml of water, and the first roasted meat was immersed in the prepared seasoning diluent. Thereafter, secondary roasting was performed at 200 ° C. for 15 minutes to prepare roasted meat.

< Comparative example  1> Fried meat  Produce

After cutting pork into 5cm size, 200ml of starch powder and soy sauce and 300ml of egg yolk were mixed well and buried in pork, and then put into oil heated at 200 ° C for 3 minutes. After 3 minutes, the fried meat was taken out and left to stand in the air for about 1 minute, and then placed in oil again for a 2-minute milking process to prepare fried meat.

< Comparative example  2> Grilled meat  Produce

After cutting the pork to 200g, the same seasonings as Example 1, and then refrigerated for 3 hours, and roasted for 30 minutes in a pan heated to 180 ℃ to prepare a roasted meat.

< Experimental Example  1> sensory test

The sensory test was carried out by a 9-point scale (1 point worst, 5 points normal, 9 points best) of 20 people (10 men and women) who had meat sensory experience over 3 years. .

The sensory test items were color, texture, taste, and overall preference. The color was visually measured on the color of the outer surface, and the texture of the roasted and fried meats prepared in Example 1, Comparative Example 1, and Comparative Example 2 was 20. It was measured after standing for a minute.

division Example 1 Comparative Example 1 Comparative Example 2 Surface color 7.8 6.5 3.9 Texture 8.2 4.8 4.2 flavor 7.9 5.3 5.7 Premise 8.0 5.4 4.8

As a result of sensory evaluation, in Example 1, the color of the outer surface was dark brown because the seasoning liquid was absorbed into the roasting powder. Comparative Example 1 was light yellow, and Comparative Example 2 burned the outer surface. It was black. In the texture, Example 1 was crispy even after 20 minutes, but Comparative Example 1 was damp, Comparative Example 2 was puffy, and in taste, Example 1 was rich in flavor by adding roasting powder and seasoning liquid while seasoning was soaked in raw meat. , Comparative Example 1 was felt, and in Comparative Example 2, the source did not penetrate into the raw meat, and the interior and the outer surface did not fit each other. In addition, also in general preference, Example 1 received higher evaluation than the comparative example 1 and the comparative example 2.

It was confirmed from the results as described above that the roasted meat prepared by the method of manufacturing the roasted meat of the present invention is excellent sensory.

Claims (9)

Storing the cut raw meat in seasoning, and then refrigerated for 5 to 72 hours; Wheat flour 75 ~ 85%, peanut flavor base 10 ~ 20%, starch 1 ~ 5%, refined salt 0.5 ~ 2%, white sugar 0.5 ~ 2%, sodium glutamate 0.5 ~ 2% and natural spices 0.5 ~ 2% Kneading by adding water to the powder powder, and then immersed in the raw meat seasoning; Additionally burying the baking powder in the raw meat in which the baking powder dough is applied; Performing primary roasting for 3 to 5 minutes in a roaster preheated to 180-250 ° C. with the roasted powder powder; And, 1st grilled meat, 30-40% soy sauce; Water 20-30%; 10-20% dipping base consisting of dextrin, soy sauce, white sugar, natural spices, refined salt, sodium glutamate; Starch syrup 10-20%; And, 1-5% natural spices; dipping seasoning liquid diluted with water to more than 0% less than 5%, and then roasted for 2 to 15 minutes in a roasted preheated to 180 ~ 250 ℃; Method for producing grilled meat comprising a. The method of claim 1, The raw meat is a method of producing grilled meat, including beef, pork, chicken. The method of claim 1, The cut raw meat is a method for producing grilled meat 50 ~ 200g. The method of claim 1, The seasoning is a method for producing grilled meat consisting of 27 to 49% refined salt, 23 to 41% hot comb powder, 6 to 18% starch, 5 to 15% sodium glutamate and 1 to 11% natural spices. The method of claim 1, The dough of the roasting powder is a method for producing grilled meat prepared by mixing 150 to 300 parts by weight of water to 100 parts by weight of the powder for roasting powder. The method of claim 1, The dipping base is composed of 40-50% by weight of dextrin, 25-30% by weight of soy sauce, 10-15% by weight per white, 5-10% by weight of natural spices, 5-10% by weight of refined salt, and 1-5% by weight of sodium glutamate How to make grilled meat. The method of claim 1, After performing the second roasting step, corn syrup; Dressing base composed of starch, starch syrup, refined salt, white sugar, natural spices and sodium glutamate; Soy sauce; And, Natural spices; Method of producing a roast meat comprising the additional step of applying a baking dressing composition. The method of claim 7, wherein The bake dressing is a method for producing grilled meat, which is composed of starch syrup 40-50%, dressing base 30-40%, soy sauce 10-20%, natural spices 1-5%. delete