KR101390639B1 - Sun-Dried Hanwoo Beef Jerky with Natural Antioxidant Extract - Google Patents

Abstract

The present invention relates to a method for preparing a Korean beef jerky with natural and natural antioxidant extracts. More particularly, the present invention relates to a process for preparing a Korean beef jerky, which comprises washing a Korean beef and cutting the beef to a thickness of 3-8 mm, And a seasoning mixing step (second step) in which the citron extract or plum extract, water, salt, sugar, sodium nitrite, phosphate, ginger, onion, garlic and pepper are mixed into the Hanwoo pretreated in the first step , And in the second step, the seasoned Hanwoo mixed with the sauce is dried naturally in the sun under a relative humidity of 26 to 28%, 25 to 28 ° C, and 3 to 5 hours to have a moisture activity of 0.7 to 0.8a _w , 30%, 15 to 20 占 폚, and 12 hours in a shade drying step (third step).
The natural dried and natural antioxidant extract prepared by the method described above is added to the natural antioxidant extract of citron or plum and has antioxidant effect. It is naturally dried in the sun or shade, It improves texture and flavor and it is cost effective.

Description

[0001] The present invention relates to a sun-dried Hanwoo beef jerky with natural antioxidant extract,

The present invention relates to a method for preparing a Korean beef jerky with natural and natural antioxidant extracts. More particularly, the present invention relates to a process for preparing a Korean beef jerky, which comprises washing a Korean beef and cutting the beef to a thickness of 3-8 mm, And a seasoning mixing step (second step) in which the citron extract or plum extract, water, salt, sugar, sodium nitrite, phosphate, ginger, onion, garlic and pepper are mixed into the Hanwoo pretreated in the first step , And in the second step, the seasoned Hanwoo mixed with the sauce is dried naturally in the sun under a relative humidity of 26 to 28%, 25 to 28 ° C, and 3 to 5 hours to have a moisture activity of 0.7 to 0.8a _w , 30%, 15 to 20 占 폚, and 12 hours in a shade drying step (third step).

Due to the increase in national income, diversification of consumers' preferences, convenience and luxury, and improvement of dietary life, meat consumption has consumed 35 kg per citizen and shows an increasing tendency every year. Beef is a precious food material for Koreans, and it is not only the muscles but also the inside, tail and bones of the cow. And it was eaten. Recently, as the social structure has become diverse and complex, demand for ready-to-eat foods such as Kimbap, sandwich, etc. that can pursue simplicity is gradually increasing, and meat products such as instant sausage, jerky, Can be found.

Jerky is a type of pork that is seasoned with beef, dried and thinned and is our traditional food. It is presumed that the origins of poi originated from the collection of natural products and made into food. However, in the literature, it is seen that the same type of jerky was found in the three kingdoms of the Three Kingdoms Tell me.

Jerky is one of the foods stored as middle moisture food. It is abundant in protein content, and has low lipid content and can be stored at room temperature. It is called jerky, charqui, koppa, speck etc. in foreign countries. It is a storage food that inhibits microbial growth by reducing activity.

The citrus fruit is a citrus fruit base in Northeast Asia such as Korea, China, and Japan, and is used as a raw material for plant therapy due to its effect on beverages and unique taste and cold in general, especially in Korea. It contains 3 times as much, which is good for cold and skin beauty, and contains many organic acids to prevent aging and fatigue. In addition, there are more vitamin B, saccharide and protein than other citrus fruit. It contains hesperidin which protects capillary blood vessels. It protects the blood vessel disorder and wind, and has antioxidant effect, drainage and excretion, To the outside.

The plum is a small arboreous tree belonging to Rosaceae and its height is about 4 ~ 5m. White flowers or pink flowers bloom, and fruit ripens in May-June. The country of origin is known as the Sichuan province of China and the mountainous province of Hubei province. In Korea, it is cultivated in a garden or orchard for ornamental purposes in the southern part of the country. 85% of the plum ingredients are water, 10% sugar, and 5% organic acids. Plum is widely used as a healthy food such as plum celery, plum vinegar, plum jam, plum wine, plum pickles. In addition, rich in various organic acids and vitamins and citric acid, including plums to help relieve fatigue, detoxification and disinfection is excellent.

The nitrite used in the production of beef jerky has a lot of controversy due to the fixation of beef jerky, the inhibition of oxidation, the prevention of acid decoy and the growth of anaerobic bacteria, or the harmfulness. Future developments in meat processing products are required to suppress the use of synthetic additives as much as possible and to raise consumers 'awareness through the use of natural raw materials harmless to humans, due to consumers' rejection of the possibility of harmful effects such as nitrites.

KR 10-2012-0023426 A (Mar 13, 2012)

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and its object is to prevent oxidation by using a natural antioxidant of citron extract or plum extract, excluding chemical antioxidants in the production of beef jerky using Korean beef cattle.

Further, in the jerky prepared using beef generally to the artificially dried by a hot air drying to dry within a short period of time complementary to that easy meat and water evaporation from the sun so that the water activity of bovine 0.7 ~ 0.8a _w It is dried or dried in the shade so that the flesh is smooth and the water evaporation is not easy.

In order to accomplish the above object, the present invention provides a method for preparing a Korean beef jerky, which comprises adding a natural dry and natural antioxidant extract to a Korean beef jerky, A seasoning mixing step of mixing citron extract or plum extract, water, salt, sugar, sodium nitrite, phosphate, ginger, onion, garlic and pepper into the Hanwoo pretreated in the first step; In the second step, the dried Korean beef kernels mixed with the seasonings are dried in the sun in a relative humidity of 26 to 28% at 25 to 28 ° C for 3 to 5 hours so as to have a water activity of 0.7 to 0.8 _w , And a natural drying step (third step) in a shade at a humidity of 25 to 30% at 15 to 20 캜 for 12 hours.

In addition, in the seasoning mixing step in the second step, 0.5 to 2 parts by weight of citron extract or plum extract, 10 to 15 parts by weight of water, 3 to 4 parts by weight of salt, 1 part by weight of sugar 1 , 0.2 to 0.4 parts by weight of onion ginger, 0.2 to 0.4 parts by weight of garlic, and 0.1 to 0.2 parts by weight of pepper are mixed in an amount of 1 to 3 parts by weight, .

The above citrus fruit extract is prepared by grinding citrus peel containing the shell into a size of 5 to 15 mm, subjecting it to hot-water extraction at 40 to 80 ° C for 3 to 10 hours with edible ethanol, and then concentrating it under reduced pressure at 7 to 15 times .

The plum extract is prepared by pulverizing the plum containing the shell into a size of 5 to 10 mm, subjecting it to hot-water extraction at 40 to 80 ° C for 3 to 10 hours with edible ethanol, and then concentrating it at a reduced pressure of 7 to 15 times .

The noodle jerky added with the natural dry and natural antioxidant extract according to the present invention has an antioxidative effect by the addition of a natural antioxidant extract of citron or plum, and is dried naturally in sunlight or shade, so that the meat quality is smooth and water evaporation is not easy It improves the texture and flavor, and has a cost saving effect.

The present invention relates to a method for producing a Korean beef jerky added with natural dry and natural antioxidant extracts.

1. Hanwoo pretreatment process (first process)

Hanwoo pretreatment process is a process to clean Hanwoo and cut.

After washing the Hanwoo, it is cut into 3 ~ 8mm thickness to remove fat and tendon.

The above-mentioned Korean beef cattle are not limited to the kind of the Korean beef cattle commonly used in the art.

Cutting to a thickness of 3 to 8 mm after washing the Hanwoo so as to have excellent texture and ease of eating at the time of making the beef jerky is intended to smoothly penetrate the Hanwoo in the following seasoning mixing process, Removing the tendons is to remove the fat and tendons of the Hanwoo so as to improve the texture.

2. Seasoning Mixing Process (Second Step)

The seasoning mixing step is a step of mixing seasoning in the Hanwoo pretreated in the first step,

In the first step, the citron extract or plum extract, water, salt, sugar, sodium nitrite, phosphate, ginger, onion, garlic, and pepper are mixed in the Hanwoo pretreated in the first step.

More specifically, 0.5 to 2 parts by weight of citron extract or plum extract, 10 to 15 parts by weight of water, 3 to 4 parts by weight of salt, 1 to 3 parts by weight of sugar, 1 to 3 parts by weight of sodium gluconate, 0.05 to 0.2 parts by weight of phosphoric acid, 0.2 to 0.4 parts by weight of ginger, 0.2 to 0.4 parts by weight of onion, 0.2 to 0.4 parts by weight of garlic and 0.1 to 0.2 parts by weight of pepper are mixed.

The citrus fruit is a citrus fruit base in Northeast Asia such as Korea, China, and Japan, and is used as a raw material for plant therapy due to its effect on beverages and unique taste and cold in general, especially in Korea. It contains 3 times as much, which is good for cold and skin beauty, and contains many organic acids to prevent aging and fatigue. In addition, there are more vitamin B, saccharide and protein than other citrus fruit. It contains hesperidin which protects capillary blood vessels. It protects the blood vessel disorder and wind, and has antioxidant effect, drainage and excretion, To the outside.

The plum is a small arboreous tree belonging to Rosaceae and its height is about 4 ~ 5m. White flowers or pink flowers bloom, and fruit ripens in May-June. The country of origin is known as the Sichuan province of China and the mountainous province of Hubei province. In Korea, it is cultivated in a garden or orchard for ornamental purposes in the southern part of the country. 85% of the plum ingredients are water, 10% sugar, and 5% organic acids. Plum is widely used as a healthy food such as plum celery, plum vinegar, plum jam, plum wine, plum pickles. In addition, rich in various organic acids and vitamins and citric acid, including plums to help relieve fatigue, detoxification and disinfection is excellent.

The citron extract or plum extract may be obtained by extracting with an extraction method commonly used in the art, and the extraction method is not limited,

The citron extract is prepared by pulverizing citron containing peel into a size of 5 to 15 mm, subjecting it to hot water extraction at 40 to 80 ° C for 3 to 10 hours with edible ethanol, and then concentrating it at a reduced pressure of 7 to 15 times,

Preferably, the plum extract is prepared by pulverizing plum containing a shell into a size of 5 to 10 mm, subjecting it to hot-water extraction at 40 to 80 ° C for 3 to 10 hours with edible ethanol, and then concentrating it under reduced pressure at 7 to 15 times .

The salt, sugar, and pepper are for the liver, the salt has a salty taste, the sugar has a sweet taste, and the pepper is used as a sweetener to remove and prevent oxidation.

The sodium nitrite and phosphate are used in a small amount to fix the beef jellyfish in a purple color and inhibit the growth of anaerobic bacteria by inhibiting oxidation by inhibiting oxidation.

The ginger, onion and garlic are used in powder form for improving the fragrance and nutritional aspect. The ginger gives a texture due to its pungent taste and unique fragrance, and is used for preventing cold, preventing cancer, preventing hangover, preventing high blood pressure, , The sterilization action, the fish fry, and the ingestion of meat. The onion has the effects of improving the fragrance, eliminating the odor, restoring fatigue, sterilizing and dissolving, skin beauty and preventing hypertension. It has the effect of preventing incense, eliminating various kinds of cancer, restoring fatigue, relieving stress, restoring energy, preventing hypertension, and preventing aging.

0.5 to 2 parts by weight of citron extract or plum extract, 10 to 15 parts by weight of water, 3 to 4 parts by weight of salt, 1 to 3 parts by weight of sugar, 1 to 3 parts by weight of sugar, 0.03 to 3 parts by weight of sodium chloride, 0.1 to 0.2 part by weight of phosphoric acid, 0.2 to 0.4 part by weight of ginger, 0.2 to 0.4 part by weight of onion, 0.2 to 0.4 part by weight of garlic and 0.1 to 0.2 part by weight of pepper are mixed with the citron extract or plum extract , The liver is smoothly adjusted with the salt, sugar, and pepper, and the prevention of beef color fixation and acid decolorization by the sodium nitrite and phosphate and the growth of anaerobic bacteria are suppressed, and the ginger, onion, And the optimal mixing ratio to increase texture is derived.

If 100 parts by weight of the starter prepared in the first step is added with 0.5 part by weight of citron extract or plum extract, 10 parts by weight of water, 3 parts by weight of salt, 1 part by weight of sugar, 0.03 part by weight of sodium nitrite, 0.05 part by weight of phosphate, 0.2 part by weight of onion, 0.2 part by weight of onion, 0.2 part by weight of garlic and less than 0.1 part by weight of pepper, the antioxidant activity may not be sufficient due to the citron extract or plum extract, and the salt, It may be difficult to easily fix the color with the sodium nitrite and phosphate and the odor may not be smoothly removed due to the ginger, onion, and garlic, and the texture may be deteriorated, 2 parts by weight of citron extract or plum extract, 15 parts by weight of water, 4 parts by weight of salt, 3 parts by weight of sugar, 0.1 part by weight of sodium nitrite, 0.1 part by weight of phosphoric acid In case of mixing more than 0.2 part by weight of salt, 0.4 part by weight of ginger, 0.4 part by weight of onion, 0.4 part by weight of garlic and 0.2 part by weight of pepper, the citron extract or plum extract is added more than necessary for antioxidative action, Sugar, and pepper are added more than necessary, resulting in a strong salty and strong texture. Also, sodium nitrite and phosphate are added more than necessary, and ginger, onion, and garlic are added more than necessary. have.

3. Drying process (third process)

The drying step is a step of drying the Korean traditional bean curd mixed with the sauce in the second step,

The second step the water is mixed beef marinated in the activity to be 0.7 ~ 0.8a _w and a relative humidity of 26 ~ 28%, 25 ~ 28 ℃, 3 ~ natural drying in the sun for 5 hours or to a relative humidity of 25 to 30 %, 15 ~ 20 ℃, for 12 hours.

The second step the water is mixed beef marinated in the activity to be 0.7 ~ 0.8a _w and a relative humidity of 26 ~ 28%, 25 ~ 28 ℃, 3 ~ natural drying in the sun for 5 hours or to a relative humidity of 25 to 30 %, 15 ~ 20 ℃, for 12 hours. Generally, hot air drying for drying in a short time is artificially drying, so it is easy to evaporate the flesh and moisture. Relative humidity is 26 ~ 28%, 25 ~ 28 When dried in the sun for 3 to 5 hours or in the shade for 15 to 20 hours at a relative humidity of 25 to 30% and 15 to 20 ° C, it is possible to improve the texture and flavor because the meat is soft and the moisture is not easily evaporated.

At this time, in the second step, the Korean cabbage mixed with the seasoning is dried in the sun in a relative humidity of 26 to 28%, 25 to 28 ° C for 3 to 5 hours so as to have a moisture activity of 0.7 to 0.8 a _w , 25 ~ 30%, 15 ~ 20 ℃, for 12 hours in the shade, natural dried and natural antioxidants added to the extract is called a Korean beef jerky.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1: Hanwoo jerky with natural dry and natural antioxidant extract prepared by adding citron extract according to the present invention

1) Wash the Hanwoo and cut it to 5mm thickness to remove fat and tendons.

2) 4 g of citron extract, 4 g of water, 14 g of salt, 8 g of sugar, 0.2 g of sodium nitrite, 0.4 g of phosphate, 1.2 g of ginger, 1.2 g of onion, 1.2 g of garlic and 0.64 g of pepper are mixed into 400 g of the pretreated Hanwoo.

3) Hanwoo mixed with the sauce is prepared by natural drying in the sun for 4 hours at a relative humidity of 27% at 27 ° C and a water activity of 0.7-0.8 a _w .

Example 2: Hanwoo jerky with natural dry and natural antioxidant extracts prepared by adding the extract of the mussel according to the present invention

1) Wash the Hanwoo and cut it to 5mm thickness to remove fat and tendons.

2) 4 g of plum extract, 4 g of water, 14 g of salt, 8 g of sugar, 0.2 g of sodium nitrite, 0.4 g of phosphoric acid, 1.2 g of ginger, 1.2 g of onion, 1.2 g of garlic and 0.64 g of pepper are mixed with 400 g of the pretreated Hanwoo.

3) Hanwoo mixed with the sauce is prepared by natural drying in the sun for 4 hours at a relative humidity of 27% at 27 ° C and a water activity of 0.7-0.8 a _w .

Comparative Example: Hanwoo jerky prepared by a general method

1) Wash the Hanwoo and cut it to 5mm thickness to remove fat and tendons.

2) To 400 g of the prepared starter, 48 g of water, 14 g of salt, 8 g of sugar, 0.2 g of sodium nitrite, 0.4 g of phosphate, 1.2 g of ginger, 1.2 g of onion, 1.2 g of garlic and 0.64 g of pepper are mixed.

3) The seasoned Korean beef cattle are dried with a hot air dryer to have a water activity of 0.7 ~ 0.8a _w .

Experiment 1: Water content and water activity

One of the most important characteristics of jerky products is the water content. Changes in water content and water activity of natural beef as natural antioxidants during jerky storage are shown in Table 1 below.

Storage (days) SEM ¹ Treatment 0 10 20 Moisture (%) Comparative Example 24.33 ^b 24.00 ^b 25.22 ^ab 0.78 Example 1 27.33 ^months 29.47 ^ax 24.03 ^bz 2.43 Example 2 23.67 ^by 24.03 ^by 26.89 ^ax 1.63 SEM 1.74 2.76 1.45 Water activity Comparative Example 0.69 ^c 0.66 ^b 0.65 0.03 Example 1 0.71 ^bx 0.65 ^bz 0.68 ^y 0.03 Example 2 0.74 ^ax 0.67 ^az 0.69 ^y 0.03 SEM 0.02 0.01 0.03

¹ standard error of the means (n = 9).

^{a- c} Figures with different letters within the same column differ significantly (p <0.05).

^{x- z} Figures with different letters within the same row differ significantly (p <0.05).

Experiment 2: pH and TBARS

The changes in TBARS values of acidity and beef are shown in Table 1 below. The pH value of the jerky is generally higher than that of the other jerky samples (P < 0.05), from 5.76 to 5.84, and the jerky acid value of Example 2 with plum extract added.

The TBARS value is the most common indicator used to measure the degree of lipid oxidation in meat products. The jerky of Example 2 with the plum extract showed much lower TBARS values after storage at 0 and 20 D (P < 0.05).

Thus, Examples 1 and 2, in which citron extract and plum extract were added, seem to have a great effect on the inhibitory lipid oxidation of juniper.

Storage (days) SEM ¹ Treatment 0 10 20 pH Comparative Example 5.77 ^by 5.82 ^xy 5.84 ^ax 0.04 Example 1 5.81 ^ab 5.81 5.80 ^b 0.03 Example 2 5.82 ^a 5.76 5.82 ^b 0.04 SEM 0.03 0.05 0.02 TBARS (mg malonedialdehyde / kg) Comparative Example 0.68 ^az 1.14 ^y 1.39 ^ax 0.32 Example 1 0.65 ^aby 1.09 ^x 1.10 ^bx 0.22 Example 2 0.61 ^bz 0.99 ^x 0.90 ^cy 0.17 SEM 0.05 0.11 0.21

¹ standard error of the means (n = 9).

^{a- c} Figures with different letters within the same column differ significantly (p <0.05).

^{x- z} Figures with different letters within the same row differ significantly (p <0.05).

Experiment 3: Color measurement

The color of jerky is one of the most important quality characteristics and can be influenced by various factors such as acidity, protein denaturation, and moisture content. The results are shown in Table 3 below. The jukes of Example 1 containing citron extract showed much lower lightness (L *), redness (*) and yellow (B *) over the storage period (P <0.05) than the comparative example. The jerky of Example 1 containing plum extract showed much higher brightness (L *), redness (*) and yellow (B *) than 10 D after storage (P <0.05).

Storage (days) SEM ¹ Treatment 0 10 20 L * Comparative Example 32.05 ^ax 30.21 ^by 29.24 ^az 1.28 Example 1 30.70 ^bx 28.06 ^cy 28.11 ^cy 1.36 Example 2 32.28 ^ax 31.04 ^months 28.61 ^bz 1.63 SEM 0.92 1.33 0.49 a * Comparative Example 15.76 ^ax 4.63 ^by 4.84 ^months 5.52 Example 1 13.12 ^bx 2.34 ^cy 2.44 ^cy 5.39 Example 2 13.99 ^bx 7.46 ^months 4.00 ^bz 4.42 SEM 1.39 2.22 1.06 b * Comparative Example 7.17 ^ax 3.98 ^by 3.96 ^months 1.61 Example 1 5.95 ^bx 2.46 ^cy 2.54 ^cy 1.74 Example 2 6.55 ^abx 5.01 ^months 3.48 ^bz 1.34 SEM 0.62 1.12 0.63

¹ standard error of the means (n = 9).

^{a- c} Figures with different letters within the same column differ significantly (p <0.05).

^{x- z} Figures with different letters within the same row differ significantly (p <0.05).

Experiment 4: Microbial analysis

The results of microbial count are shown in Table 4 below. The total number of microorganisms in the jerky was in the low range from 3.27 to 0.41 log CFU from storage 0D. The yeast / fungus of jerky in Example 2 containing the plum extract was higher after 10D (P <0.05). Microbial growth can degrade the quality of meat and meat products.

Storage (days) SEM ¹ Treatment 0 10 TPC (log CFU) Comparative Example 3.33 ^y 3.90 ^x 0.31 Example 1 3.41 ^y 3.95 ^x 0.31 Example 2 3.27 ^y 3.76 ^x 0.28 SEM 0.09 0.11 - Yeast / Mold (log CFU) Comparative Example ND ² 2.10 ^b - Example 1 ND 2.30 ^b - Example 2 ND 2.68 ^a - SEM 0.27 -

¹ standard error of the means (n = 9).

² Not detected.

^{a, b} Figures with different letters within the same column differ significantly (p <0.05).

^{x, y} Figures in different letters within the same row significantly (p <0.05).

Experiment 5: Sensory evaluation

The most important sensory properties of jerky are determined by raw materials and various technical factors. The results are shown in Table 5 below.

As shown in Table 5 below, there was no significant difference in the color, softness and juiciness of beef even when added as a natural antioxidant, a citrus extract and a plum extract, in the production of beef jerky. However, the jellies of Example 1 with citrus extract added and the jellies of Example 2 with plum extract showed significantly higher taste and overall acceptance scores than the Comparative Example (P < 0.05).

Storage (days) SEM ¹ Treatment Comparative Example Example 1 Example 2 Color 6.25 5.00 5.50 0.90 Flavor 6.00 ^z 8.25 ^x 7.25 ^xy 1.27 Tenderness 6.00 6.50 6.75 0.67 Juiciness 5.50 6.00 5.75 0.75 Acceptability 5.75 ^y 8.00 ^x 6.75 ^xy 1.27

¹ 1: extremely bad ~ 9: extremely good.

² Standard error of the means (n = 15).

^{x- z} Figures with different letters within the same row differ significantly (p <0.05).

Therefore, the Korean native beef jerky added with the natural dry and natural antioxidant extract of the present invention can be used for improving the quality of beef jerky and seems to be necessary for the antioxidant effect.

Claims (5)

A method for manufacturing a Korean beef jerky, which comprises adding a natural dry extract and a natural antioxidant extract,
Hanwoo pretreatment process (first step) to remove fat and tendon by cutting Hanwoo to 3 ~ 8mm thickness after washing Hanwoo;
0.5 to 2 parts by weight of citron extract or plum extract, 10 to 15 parts by weight of water, 3 to 4 parts by weight of salt, 1 to 3 parts by weight of sugar, 0.03 to 0.1 part by weight of sodium nitrite, 0.05 to 0.2 parts by weight of phosphoric acid, 0.2 to 0.4 parts by weight of ginger, 0.2 to 0.4 parts by weight of onion, 0.2 to 0.4 parts by weight of garlic and 0.1 to 0.2 parts by weight of pepper (second step);
The second step the water is mixed beef marinated in the activity to be 0.7 ~ 0.8a _w and a relative humidity of 26 ~ 28%, 25 ~ 28 ℃, 3 ~ natural drying in the sun for 5 hours or to a relative humidity of 25 to 30 %, 15 ~ 20 캜, and drying step (third step) for natural drying in shade for 12 hours.
delete The method according to claim 1,
The citron extract is prepared by pulverizing the citron containing the shell into a size of 5 to 15 mm, subjecting it to hot extraction at 40 to 80 ° C for 3 to 10 hours with edible ethanol, and then concentrating it under reduced pressure at 7 to 15 times. And natural antioxidant extract.
The method according to claim 1,
The plum extract is prepared by pulverizing the plum containing the shell to a size of 5 to 10 mm, subjecting it to hot extraction at 40 to 80 ° C for 3 to 10 hours with edible ethanol, and then concentrating it at a reduced pressure of 7 to 15 times. And natural antioxidant extract.
A Korean beef jerky with natural dry and natural antioxidant extract prepared by the manufacturing method of claim 1.