KR101017595B1 - Seasoned meat manufacture method that use song-i mushroom - Google Patents

Abstract

The present invention is to ensure that the taste, aroma and nutrients of Matsutake mushrooms in the process of manufacturing seasonings such as beef or pork to enjoy the aroma, taste and nutrition of Matsutake mushrooms in the process of eating seasoned meat .

The main point of the method is to pour a bunch of water into the water to evaporate a portion of the water and squeeze the extract, and to mix the extract with white sugar, soy sauce, finely chopped onions, syrup, and the like. It is characterized by consisting of the step of aging, preparing the seasoning and cluster slices, and the process of meat and mixing, the step of packing the seasoning meat to a certain standard, the process of re-aging the seasoned meat in a packaged state.

Beef, Pork, Ribs, Seasoned Meat, Matsutake, Extract, Sliced

Description

Seasoned meat manufacture method that use song-i mushroom}

The present invention relates to a manufacturing method to include the taste, aroma and nutrients of Matsutake mushrooms in the process of producing seasoned meat such as beef or pork marinated in seasoning without loss, according to the process of eating Matsutake mushrooms It is to make it possible to enjoy the aroma, taste and nutrition very efficiently.

As is well known, when eating meats such as beef or pork, they may be cooked in soups such as soup or stew, but other methods may be directly or indirectly roasted on fire such as beef bulgogi, braised beef ribs, pork chops and pork bulgogi. There is also the same method of steaming, which is one of many people's favorite eating methods because it has a unique taste compared to cooking broth.

When grilling the meat, the meat itself is roasted or cooked and then marinated in salt or seasoning, but in this case, the seasoning is not soaked in the meat, so the seasonings are pre-sealed or soaked in seasonings. In recent years, in consideration of this point, many seasoned meats are commercially available, which the consumer needs to cook immediately by mixing the meat in advance.

Seasonings used in conventional seasoned meat is usually made using red pepper paste, red pepper powder, soy sauce, starch syrup.

However, as the eating of meat roasts more and more, and as time goes by, the conventional general seasoning becomes tired of the taste of roasting meat, and there is not enough to get rid of the peculiar smell of meat, so that people are sensitive to taste and smell. Still remains an unpleasant food.

The present invention intends to provide a more delicious, nutritious and spice with a good aroma by breaking away from conventional seasonings, usually using the mushrooms known to be best suited when eaten with meat, aroma and taste as well as many nutritional ingredients To make meat roast seasoning.

As is well known, matsutake is known as a mysterious plant with a unique aroma and taste. Its main ingredients are 80% to 90% moisture, and other carbohydrates, proteins, fats, fiber, vitamins and minerals.

In ancient literature, there is a record of Matsutake, and in [Dongyihak Dictionary], Matsutake is written with fresh vinegar which is long-lived and fresh when eaten for a long time. I add it. ' In addition, Japan's [Kyunbo] is recorded that 'Song is known to have a low lipid content, diuretic and anti-cancer effects and is effective in treating hypertension by reducing cholesterol.'

In recent years, research has been actively conducted on pine nuts, which are recommended for obese people because they have low calories and taste. They lower cholesterol levels in the blood, improve blood circulation, and lose momentum and basic metabolism as they age. Arteriosclerosis. It is known as a good food for heart disease, diabetes, hyperlipidemia.

In particular, polysaccharides in clusters are known to have anticancer activity, and there are reports that tumor inhibition rate of muscle sarcoma caused by anticancer substance of clusters reaches 92%.

Conventionally, these mushrooms are only roasted when eating meat, so there is a lot of loss of flavor and nutrients from roasting pine mushrooms. There was a disadvantage that can not be variously enjoyed.

In addition, the general seasoned meat, even if the seasoning itself has a vile smell and taste of the meat itself, people with a keen sense of smell or taste are reluctant to eat meat because of such a feeling, it was easy to get tired after eating a little.

The present invention devised by the above problems and necessity is to devise a method for preparing seasonings that can be well suited to grilling meat while enjoying the efficacy and taste of matsutake mushrooms in the process of grilling or heating meat. By using the extract to mix the seasoning material as a liquid, and to marinated sliced slices of mushrooms with meat to prepare the seasoning meat.

According to the present invention, not only can you feel the taste and aroma of Matsutake mushrooms in the process of eating seasoned meat, but also can not feel the bad smell and taste peculiar to meat at all, people who are sensitive to taste and smell, bear meat. It can be enjoyed without, and the edible mushrooms contained in the extract and sliced state enough to eat the nutrients that are beneficial to the health can be said to be a great help to promote health.

Looking at the preferred embodiment of the present invention in detail as follows.

The present invention takes a means of making the mushrooms in an extract state to make the seasonings, and also to make the clusters in a sliced state to include in the seasonings, in order to include the clusters in seasoning or to eat with meat.

cluster Extract  extraction

It is suitable to add 3% to 10% of the weight of the water by heating the clusters in water. In this state, 10% to 20% of the weight of the water is heated to evaporate. At this time, if heated with a strong fire, nutrients are destroyed and the fragrance disappears rapidly, so about half to 70% of the time is heated with a strong fire and the rest Heat over low heat for hours.

When the heating is completed, leave it for a certain time so that the heat cools and the dryness of the cluster goes away, then squeeze the extract.

Seasoning Mix

When preparing the seasoning, prepare the extract prepared in the above 45% to 50% (by weight) based on the total weight of the seasoning to be prepared, in which 10 parts by weight of white sugar, 10 parts by weight of soy sauce, 10 parts by weight of chopped onions, 5 parts by weight of Prepare starch syrup and make the whole weight ratio including small amount of seasoning, pepper, caramel, canned garlic, canned ginger, cola, shochu in the remaining 15 to 20 weight ratio, and other necessary ingredients such as garlic, miso, and red pepper powder Can be included to select.

Seasoning aging

After mixing these seasonings well, it is necessary for the ripening process, which is stored for 12 hours at a temperature between 0 ° C and minus 1 ° C. At room temperature, the seasonings such as pine extract may be deteriorated.

Meat Blend

Prepare the seasoning at 25% of the total weight of the seasoned meat to be prepared, and prepare the slices within the range of 5 to 15% of the total weight of the seasoned meat to be prepared in the prepared seasoning, raw pine mushroom less than 0.5mm in the longitudinal direction Prepared by slicing thinly to prepare the meat at the remaining ratio except for the seasoning and chopped slices, mix well with spice and chopped slices.

The meat may be pork or beef depending on the type of seasoning meat to be prepared.

Packing

In the above process, the mixed seasoned meat, which is well mixed with the meat, the seasoning, and the cluster slice, is packaged to a certain standard.

Final aging

Packaged seasoned meats should be aged again. Store at a temperature between 0 ° C and minus 2 ° C for two days.

Freezing and shipping

After aging seasoned meat is stored below minus 15 ℃, it is shipped.

According to the method of the present invention prepared as described above, since the seasoning meat is made by seasoning made using the pine extract, the aroma and taste of the pine mushroom are generally evenly soaked into the meat.

And the peculiar aroma of these clusters will purify or purify the inherent odor of meat, so that those who eat meat will not be able to smell it, and they will be able to increase their food without getting tired even if they eat a lot of meat. .

And of course, many benefits related to health promotion of Matsutake can be taken naturally while eating meat will be a great help to your health.

In addition, sliced mushrooms are also included in the meat, so you can feel the smell and taste of fresh pine mushrooms, such as in the case of grilling raw pine mushrooms with meat.

1 is a process flow chart of the manufacturing method according to the present invention

Claims (1)

Putting 3% to 10% of the weight of water and heating to heat about 10% to 20% of the weight of the water to evaporate, followed by cooling to extract the extract; When preparing the seasoning, prepare the extract prepared in the above 45% to 50% (weight ratio) based on the total weight of the seasoning to be prepared, and add 10% by weight of white sugar, soy sauce, 10% by weight of chopped onion, and 5% by weight of syrup. Preparing and seasoning by mixing some or all of seasonings, pepper, caramel, garlic, garlic, cola, shochu, garlic, miso, and red pepper powder within 15% to 20% by weight; Storing the mixed seasoning at a temperature between 0 ° C. and minus 1 ° C. to allow the mixture to age; Preparing the seasoning and chopped slices and tossing with the meat; Packaging the seasoned seasoned meat to a certain standard; Storing the seasoned meat in a packaged state at a temperature between 0 ° C. and minus 2 ° C. to be aged; Method for producing seasoning meat using clusters, characterized in that consisting of the step of freezing the matured seasoned meat.

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