KR101370432B1 - A process for eliminating bad smell from the by-products of livestock - Google Patents

Abstract

The present invention relates to a processing method for eliminating bad smells from by-products of livestock, which comprises: (S1) a step of removing foreign substances by washing by-products of livestock; (S2) a step of heating 1-20% concentration of vinegar at 10-70°C, adding the washed by-products of livestock, and soaking the by-products of livestock for 50-70 minutes while maintaining the temperature; (S3) a step of removing the remaining vinegar by dipping the soaked by-products of livestock in purified water for 10-30 minutes; (S4) a step of boiling the by-products of livestock, in which the vinegar has been removed, at 90-110°C for 40-60 minutes; (S5) a step of vacuum packing the boiled by-products of livestock; and (S6) a step of sterilizing and freezing the vacuum packed by-products of livestock. According to the processing method of the present invention, unpleasant smells characteristic of internal organs such as abomasum, small intestine and large intestine of pigs and cows, tripe and omasum, which are by-products very excellent in nutrition, and gizzard, which is a chicken by-product, are able to be eliminated, and the chewy texture of the internal organs can be maintained without becoming soft or stiff. [Reference numerals] (AA) Step of washing by-products of livestock; (BB) Step of soaking in vinegar solution; (CC) Step of removing remaining vinegar; (DD) Step of boiling; (EE) Step of vacuum packaging; (FF) Step of sterilizing and freezing

Description

Technical Field [0001] The present invention relates to a process for eliminating odors of livestock by-

More particularly, the present invention relates to a processing method for eliminating the odor of livestock by-products, and more particularly to a process for removing odors of livestock by-products, And to a method of processing livestock by-products that can be removed.

Generally, the byproducts of cattle and pigs, such as Daechang, giblets, mokchang, sheep, and chunks, are richer in protein, minerals, and fat than the lean meat, have high calorie and digestion and absorption, and are cooked and consumed in health food.

However, the by-products of cattle and pigs, such as Daechang, Hapchang, Mokchang, Yang and Cheonbyeo, contain unpleasant remnants that are easily decayed and are difficult to handle due to the unique unpleasant odor such as nausea. Such unpleasant odors are easily removed by water washing There is a difficulty in edible.

Therefore, in order to remove such unpleasant smell, washing with flour or salt has been used. However, unpleasant odor peculiar to the livestock by-product has not been completely removed, and even laundry detergent or medicine Which is an extreme method to remove odor.

Therefore, the present inventors have used vinegar solution during the ongoing research to develop a method to remove unpleasant odors of nutrient-rich pig and cow by-products such as large intestines, giblets, intestines, sheep and celestial loaves, and sandbags of chickens. The present invention was completed by finding that not only the peculiar unpleasant smell of animal by-products can be removed, but also the chewy texture can be maintained without softening or hardening the visceral tissue.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to provide a processing method capable of eliminating unpleasant odors of livestock byproducts which are excellent in nutrition.

According to another aspect of the present invention, there is provided a method for preparing a processed food by using a by-product of livestock having an unpleasant odor removed according to the processing method of the livestock by-product.

In order to achieve the above object, the present invention provides a processing method for deodorizing a livestock by-product comprising the steps of:

(S1) washing the livestock by-products with water to remove foreign matter;

(S2) heating the vinegar solution at a concentration of 1 to 20% to 10 to 70 ° C., immersing the animal by-products for 50 to 70 minutes while putting the washed animal by-products and maintaining the temperature;

(S3) removing the remaining vinegar by immersing the immersed animal by-product in purified water for 10 to 30 minutes;

(S4) boiling the animal by-products from which the vinegar has been removed at 90 to 110 ℃ for 40 to 60 minutes;

(S5) vacuum-packing the boiled livestock by-products; And

(S6) sterilizing and freezing the vacuum packaged livestock by-product.

According to another aspect of the present invention, there is provided a method of manufacturing a processed food using the by-product of cattle by removing the unpleasant odor according to the method of processing the by-product of livestock.

According to the present invention, it is possible not only to remove the unpleasant odor of the poultry which is a nutrition-superior livestock by-product, the intestines of a pig, It is possible to maintain the texture of the living tissue without changing the hardness or being kinky. In addition, according to the present invention, the unpleasant odor is removed and the texture is maintained, so that the storage stability can be improved. In addition, since the unpleasant smell unique to livestock by-products is removed, the likelihood of a woman or a child refusing food due to the unpleasant smell of the gullet can be improved. Therefore, various kinds of cooked foods such as stir-fry, roast, bibimbap, sausage, and sausage are prepared by using sand bags, which are by-products of chicken, sheep, It can be applied to various fusion dishes such as burgers and burgers as well as cooked foods such as hotpot, hotpot, and can be used as a snack or a meal substitute for a woman to supplement the nutritional value of a child.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
1 is a schematic representation of a processing method for removing odor of a livestock by-product of the present invention.

In order to achieve the above object, the present invention provides a processing method for deodorizing a livestock by-product comprising the steps of:

(S1) removing the foreign matter by washing the animal by-products;

(S2) heating the vinegar solution at a concentration of 1 to 20% to 10 to 70 ° C., immersing the animal by-products for 50 to 70 minutes while putting the washed animal by-products and maintaining the temperature;

(S3) removing the vinegar remaining in the animal by-products by immersing the dipping animal by-products for 10 to 30 minutes in purified water;

(S4) boiling the animal by-products from which the vinegar is removed at 90 to 110 ℃ for 40 to 60 minutes;

(S5) vacuum-packing the boiled livestock by-products; And

(S6) sterilizing and freezing the vacuum packaged livestock by-product.

Examples of livestock by-products in the present invention include by-products of cattle, pigs, or chickens such as cattle, small horseshoe, platoon, small cattle, small cattle, pigs, pigs, pigs or chicken sacks.

The vinegar solution used in the immersion step in the vinegar solution of step (S2) uses a vinegar solution of 1 to 20% concentration, preferably 1 to 10%, more preferably 2% vinegar solution. At this time, if the concentration of the vinegar solution is lower than 1%, the smell removal effect of the animal by-products is weak, and if higher than 20% there is a problem that the texture of the animal by-products recede and the chewy texture falls.

The vinegar solution is heated to 10 to 70 ℃, preferably 30 to 40 ℃ when the temperature is less than 10 ℃ when the smell of animal by-products are less effective in the removal of the by-product tissue is retreat and chewy There is a problem that the chewy texture falls.

The vinegar is an edible vinegar and has many useful effects on the human body, and has a sterilizing and washing function. Vinegar can be largely divided into fruit vinegar and grain vinegar. The fruit vinegar has persimmon vinegar, apple vinegar and wine vinegar. Grain vinegar contains brown rice vinegar and rice vinegar. In the present invention, any of the vinegar described above can be used, and there is no limitation in its use.

While maintaining the temperature of the vinegar solution, the animal by-products are added and immersed for 50 to 70 minutes at this time, if the immersion time is less than 50 minutes, the smell of the animal by-products have a slight deodorizing effect and the animal by-products tissue is receded when it exceeds 70 minutes There is a problem that the chewy texture is poor.

In step (S3), the animal by-products are immersed in purified water for 10 to 30 minutes to remove vinegar remaining in the animal by-products deodorized by immersion in the vinegar solution. This process can be repeated two or more times.

Boiled by-product by removing the vinegar in the step (S4) can be boiled for 40 to 60 minutes at a temperature of 90 to 110 ℃ to maintain the chewy texture of the animal by-product.

According to the present invention, it is possible not only to remove the unpleasant odor of the poultry which is a nutrition-superior livestock by-product, the intestines of a pig, It is possible to maintain the texture of the living tissue without changing the hardness or being kinky. In addition, according to the present invention, the unpleasant odor is removed and the texture is maintained, so that the storage stability can be improved. In addition, since the unpleasant smell unique to livestock by-products is removed, the likelihood of a woman or a child refusing food due to the unpleasant smell of the gullet can be improved. Therefore, various kinds of cooked foods such as stir-fry, roast, bibimbap, sausage, and sausage are prepared by using sand bags, which are by-products of chicken, sheep, It can be applied to various fusion dishes such as burgers and burgers as well as cooked foods such as hotpot, hotpot, and can be used as a snack or a meal substitute for a woman to supplement the nutritional value of a child.

In addition, the deodorizing method of the present invention is also effective in removing fishy fish, and can be utilized as a method of removing fishy fish during cooking such as fish grilling, stewing, and bathing.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 >

Small intestine was prepared and washed with water to remove foreign matter.

The vinegar solution in which the vinegar was dissolved at a concentration of 2% was heated at 40 ° C., and then the washed small intestine was placed and immersed while maintaining the temperature for 60 minutes to remove odors.

Subsequently, the small window was immersed in purified water for 30 minutes to remove residual vinegar, and then boiled in boiling water at 100 ° C. for 50 minutes to obtain a small window with no odor.

≪ Comparative Example 1 &

The coarse salt was used to clean the catheter.

Comparative Example 2

Flour was used to clean the catheter.

≪ Test Example 1 >

The smell, texture, taste and overall acceptability of 20 professional panels were measured while roasting the small window obtained according to Example 1 and Comparative Examples 1 and 2 on a fire.

In the odor evaluation, scores were evaluated from 0 point with unpleasant odor to 5 point with no odor, and the scores were evaluated from 0 point with no chewiness to 5 point with a chewy texture, Arithmetic. In addition, the taste and overall acceptability were rated as 0 for very bad and 5 for very good.

The results are shown in Table 1 below. As a control group, small intestine washed with water was used.

smell Texture flavor Comprehensive likelihood Example 1 4.90 ± 0.01 4.82 ± 0.01 4.67 ± 0.01 4.81 ± 0.01 Comparative Example 1 2.76 ± 0.01 3.07 ± 0.01 2.92 ± 0.01 2.85 ± 0.01 Comparative Example 2 2.86 ± 0.01 2.87 ± 0.01 2.78 ± 0.01 2.76 ± 0.01 Control group 1.80 + 0.02 3.12 + 0.02 2.16 + 0.02 1.89 + 0.02

As shown in Table 1, the small intestine obtained according to the present invention can be seen that the unpleasant smell is almost eliminated as well as the chewy taste of the chewy and vivid giblets intact. In addition, the score of the taste was also high in the evaluation of the taste, and it can be understood that the overall preference degree is very high.

On the other hand, in the case of the small intestine of Comparative Example 1 using coarse salt and the small intestine of Comparative Example 2 using wheat flour, it was found that the deodorizing effect was obtained but the complete deodorization was not performed, And the texture and taste were also found to be lower than those according to the present invention. As a result, the overall preference is low.

≪ Test Example 2 &

The storage stability test of livestock by-products, in which the smell was removed according to the present invention, was performed. Changes in the small intestine obtained according to Example 1 and Comparative Examples 1 and 2 were observed while refrigerated for one month. The results are shown in Table 2 below.

Also, in the same manner as in the above Test Example 1, the degree of smell was observed in 20 professional panels by baking the small intestine according to each storage period. The results are shown in Table 3 below.

As a control group, small intestine washed with water was used.

Immediately after treatment A week later 2 weeks later 3 weeks later 4 weeks later Example 1 Not at all Not at all Not at all Not at all Begins to smell corrupt Comparative Example 1 Not at all Begins to smell corrupt It is moldy and has a lot of smell. The color changes, the mold grows and the smell of corruption is severe The color changes, the mold grows and the smell of corruption is severe Comparative Example 2 Not at all Begins to smell corrupt It is moldy and has a lot of smell. The color changes, the mold grows and the smell of corruption is severe The color changes, the mold grows and the smell of corruption is severe Control group Not at all Begins to smell corrupt It is moldy and has a lot of smell. The color changes, the mold grows and the smell of corruption is severe The color changes, the mold grows and the smell of corruption is severe

As shown in Table 2, it can be seen that the small intestine according to the present invention can be refrigerated for up to one month. On the other hand, it was observed that not only the small intestine of the control group but also the small intestine of Comparative Examples 1 and 2 were severely corrupted and the smell was so severe that the intestines were difficult to eat.

Immediately after treatment A week later 2 weeks later 3 weeks later 4 weeks later Example 1 4.90 ± 0.01 4.86 ± 0.01 4.64 ± 0.01 4.34 ± 0.01 4.21 + - 0.01 Comparative Example 1 2.76 ± 0.01 2.21 ± 0.01 1.01 + - 0.01 Can not burn Can not burn Comparative Example 2 2.86 ± 0.01 1.98 ± 0.01 0.86 ± 0.01 Can not burn Can not burn Control group 1.80 + 0.02 1.65 + 0.02 0.67 ± 0.02 Can not burn Can not burn

As shown in Table 3, it can be seen that the storage stability of the bovine peritoneal cavity according to the present invention was greatly improved since it had almost no unpleasant odor even after baked for one month.

On the other hand, the small intestine of the control group and the small intestine of Comparative Examples 1 and 2 was severely decayed over time, and after 3 weeks was severely decayed and bad smell was found to change to a difficult state eating.

<Example 2>

Porcine giblets were prepared and washed with water to remove foreign matter.

The vinegar solution in which the vinegar was dissolved at a concentration of 2% was heated at 40 ° C., and then the washed pork intestine was put therein and immersed while maintaining the temperature for 60 minutes to remove odors.

The pork giblets were then immersed in purified water for 30 minutes to remove residual vinegar and then boiled for 50 minutes in boiling water at 100 ° C. to obtain a deodorized pork giblets.

&Lt; Comparative Example 3 &

The pork goblets were washed using coarse salt and prepared.

&Lt; Comparative Example 4 &

Flour was used to prepare swine giblets.

&Lt; Test Example 3 >

The odor, texture, taste and overall acceptability of the 20 expert panels were roasted in the same manner as in Test Example 1, and the pork giblets obtained in Example 2 and Comparative Examples 3 and 4 were measured.

The results are shown in Table 4 below. As a control group, pig horns which were only washed with water were used.

smell Texture flavor Comprehensive likelihood Example 2 4.87 ± 0.01 4.83 ± 0.01 4.87 ± 0.01 4.85 ± 0.01 Comparative Example 3 2.26 ± 0.01 3.06 ± 0.01 2.83 ± 0.01 2.54 + - 0.01 Comparative Example 4 2.54 + - 0.01 2.42 ± 0.01 2.78 ± 0.01 2.63 ± 0.01 Control group 1.43 + 0.02 3.25 + 0.02 2.23 ± 0.02 1.91 + 0.02

As shown in Table 4, the pig giblets obtained according to the present invention had a high evaluation in odor, texture and taste compared to the pig giblets of Comparative Examples 3 and 4, and thus, the overall acceptability was greatly improved. .

&Lt; Example 3 >

Chicken sand bags were prepared and washed with water to remove foreign matter.

The vinegar solution in which the vinegar was dissolved at a concentration of 2% was heated at 40 ° C., and then the washed chicken gizzard was put and immersed while maintaining the temperature for 60 minutes to remove odors.

Subsequently, the chicken gizzard was immersed in purified water for 30 minutes to remove residual vinegar, and then boiled in boiling water at 100 ° C. for 50 min to obtain an odor-free chicken gizzard.

&Lt; Comparative Example 5 &

The chicken sand bag was washed by using coarse salt and prepared.

&Lt; Comparative Example 6 >

The flour was used to clean the chicken sand bag.

<Test Example 4>

The smell, texture, taste, and overall acceptability of the chicken sand bags obtained according to Example 3 and Comparative Examples 5 and 6 were measured in a professional panel by blazing them in the same manner as in Test Example 1 .

The results are shown in Table 5 below. As a control group, chicken sand bags washed only with water were used.

smell Texture flavor Comprehensive likelihood Example 3 4.92 ± 0.01 4.34 ± 0.01 4.75 ± 0.01 4.81 ± 0.01 Comparative Example 5 3.76 ± 0.01 3.36 ± 0.01 3.54 + - 0.01 3.85 ± 0.01 Comparative Example 6 3.86 ± 0.01 3.47 ± 0.01 3.64 ± 0.01 3.76 ± 0.01 Control group 3.21 + 0.02 3.32 ± 0.02 3.46 ± 0.02 3.31 + 0.02

As shown in Table 5, the chicken gizzard obtained in accordance with the present invention had a high evaluation in odor, texture and taste compared to the chicken gizzard of Comparative Examples 5 and 6, and thus showed that the overall acceptability was greatly improved. Can be.

From this, it can be seen that the unique unpleasant smell of the by-product of livestock can be almost completely removed, and the texture can be maintained with a lively and crisp texture, thereby improving the preference degree.

According to the present invention, it is possible not only to remove the unpleasant odor of the poultry which is a nutrition-superior livestock by-product, the intestines of a pig, It is possible to maintain the texture of the living tissue without changing the hardness or being kinky. In addition, according to the present invention, the unpleasant odor is removed and the texture is maintained, so that the storage stability can be improved. In addition, since the unpleasant smell unique to livestock by-products is removed, the likelihood of a woman or a child refusing food due to the unpleasant smell of the gullet can be improved. Therefore, various kinds of cooked foods such as stir-fry, roast, bibimbap, sausage, and sausage are prepared by using sand bags, which are by-products of chicken, sheep, It can be applied to various fusion dishes such as burgers and burgers as well as cooked foods such as hotpot, hotpot, and can be used as a snack or a meal substitute for a woman to supplement the nutritional value of a child.

Claims (5)

Process for deodorizing livestock by-products, characterized in that it comprises the following steps:
(S1) washing foreign animal by-products selected from the group consisting of small intestine, small intestine, small intestine, small intestine, small intestine, pig intestine, pig intestine, large intestine and chicken gizzard to remove foreign substances;
(S2) heating the vinegar solution at a concentration of 1 to 20% to 30 to 40 ° C., immersing the animal by-products for 50 to 70 minutes while putting the washed animal by-products and maintaining the temperature;
(S3) repeating the process of removing the vinegar remaining in the animal by-products by dipping the immersed animal by-products for 10 to 30 minutes in purified water;
(S4) boiling the animal by-products from which the vinegar is removed at 90 to 110 ℃ for 40 to 60 minutes;
(S5) vacuum-packing the boiled livestock by-products; And
(S6) sterilizing and freezing the vacuum packaged livestock by-product. delete delete delete delete

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