KR101395902B1 - process of manufacturing food - Google Patents
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- KR101395902B1 KR101395902B1 KR1020120075191A KR20120075191A KR101395902B1 KR 101395902 B1 KR101395902 B1 KR 101395902B1 KR 1020120075191 A KR1020120075191 A KR 1020120075191A KR 20120075191 A KR20120075191 A KR 20120075191A KR 101395902 B1 KR101395902 B1 KR 101395902B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 해동된 돈육에서 비계와 오돌뼈를 탈골하여 정형하는 단계; 정제염 1.33 중량%, 인산염 1.33 중량%, 설탕 2.66 중량%, 후추 2.66 중량%, 양파 1.06 중량%, 마늘 1.06 중량%, 파코린 3.99 중량% 및 정제수 85.91 중량%로 이루어진 염지액 13.19 중량%를 상기 돈육 86.81 중량%와 혼합하여 진공 텀블러에서 정방향 30분, 휴지 10분, 역방향 30분 동안 진공텀블링을 수행하고 영하 2~영상 5℃에서 6시간 내지 24시간 동안 숙성시키는 염지단계; 가로 20cm 세로 5cm 크기로 절단하는 단계; 쳄버에 투입하여 60℃에서 30분 동안 건조시킨 후 참나무칩을 사용하여 65℃에서 3분~10분 동안 훈연시킨 다음 90℃에서 80분~120분간 가열하고 30도에서 3분 동안 배출하는 단계; 및 15℃에서 30분~1시간 동안 건조시켜 진공포장하는 단계로 이루어진 삼겹살 가공식품의 제조방법에 관한 것이다.The present invention relates to a method for disassembling and shaping scaffolds and odontoboids from frozen pork; 13.19% by weight of a salted liquid consisting of 1.33% by weight of purified salt, 1.33% by weight of phosphate, 2.66% by weight of sugar, 2.66% by weight of pepper, 1.06% by weight of onion, 1.06% by weight of garlic, 3.99% by weight of parcoline and 85.91% , Followed by vacuum tumbling in a vacuum tumbler for 30 minutes in the forward direction, 10 minutes in the resting time and 30 minutes in the reverse direction, and aging at a temperature of -2 to 5 캜 for 6 to 24 hours; A step of cutting 20 cm in width and 5 cm in length; Dried at 60 ° C. for 30 minutes, fumigated at 65 ° C. for 3 minutes to 10 minutes using oak chips, heated at 90 ° C. for 80 minutes to 120 minutes, and discharged at 30 ° C. for 3 minutes; And drying at 15 DEG C for 30 minutes to 1 hour, followed by vacuum packaging.
Description
본 발명은 삽겹살 가공식품의 제조방법에 관한 것으로서, 더욱 상세하게는 돈육을 취식자가 부담감 없이 먹을 수 있도록 제조하기 위한 삼겹살 가공식품의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for manufacturing pork belly processed food for manufacturing pork so that the pork can be eaten without burden.
식생활의 서구화와 다양화로 육류소비량이 날로 증가하고 있으며 그 중에서도 돼지고기의 소비가 많은 비중을 차지하고 있다. 이와 동시에 돼지의 부산물인 돈피, 족발, 머리, 내장 및 뼈의 소비량도 증가하고 있어서 돼지 부산물을 이용한 식품의 가공방법에 대한 개발도 활발히 진행되고 있다. The westernization and diversification of dietary habits have led to an increase in the consumption of meat, among which the consumption of pork accounts for a large proportion. At the same time, consumption of pork, pork, head, viscera and bones, which are by-products of pigs, is also increasing, and development of food processing methods using pig by-products is actively under way.
그러나 돼지고기의 특유한 역한 냄새가 있어서 이로 인해 취식자에게 거부감을 주게 되고 특히 여성이나 어린이의 입맛에 맞지 않아 돈육의 소비를 저해하는 원인이 되며 돼지고기의 특유의 냄새인 역한 냄새와 비린내로 인하여 취식이 불편한 문제점이 있다. 또한 100℃ 이상의 고온가열로 인하여 육질이 뻣뻣하고 식감이 떨어지는 문제점과 장기적으로 보존할 수가 없는 문제점이 있다.However, because of the peculiar odor of pork, it gives a feeling of rejection to the smoker, and it causes the harm to the consumption of the pork because it does not suit the taste of the woman or the child especially. This is an inconvenient problem. In addition, there is a problem that the meat is stiff and the texture is deteriorated due to the heating at a high temperature of 100 占 폚 or more, and it can not be preserved in the long term.
종래 돈육의 처리방법은 마늘, 양파, 생강, 소금, 된장 등을 넣고 삶는 방법으로 사용했으나 돈육의 냄새를 완전히 잡지 못하거나 장기보존이 어려운 문제점이 있다.
Conventional methods of treating pork include using garlic, onion, ginger, salt, and miso as a method of boiling, but there is a problem in that the smell of pork can not be completely caught or long-term preservation is difficult.
본 발명은 상기 문제점을 개선하여 돈육의 삼겹살을 취식자가 부담감 없이 먹을 수 있도록 제조하기 위한 삼겹살을 이용한 가공식품 제조방법을 제공하는 그 목적이 있다.It is an object of the present invention to provide a method for manufacturing processed foods using pork belly so as to improve the above problems and prepare pork of pork to be eaten without burdens.
본 발명은 해동된 돈육에서 비계와 오돌뼈를 탈골하여 정형하는 단계; 정제염 1.33 중량%, 인산염 1.33 중량%, 설탕 2.66 중량%, 후추 2.66 중량%, 양파 1.06 중량%, 마늘 1.06 중량%, 파코린 3.99 중량% 및 정제수 85.91 중량%로 이루어진 염지액 13.19 중량%를 상기 돈육 86.81 중량%와 혼합하여 진공 텀블러에서 정방향 30분, 휴지 10분, 역방향 30분 동안 진공텀블링을 수행하고 영하 2~영상 5℃에서 6시간 내지 24시간 동안 숙성시키는 염지단계; 가로 20cm 세로 5cm 크기로 절단하는 단계; 쳄버에 투입하여 60℃에서 30분 동안 건조시킨 후 참나무칩을 사용하여 65℃에서 3분~10분 동안 훈연시킨 다음 90℃에서 80분~120분간 가열하고 30도에서 3분 동안 배출하는 단계; 및 15℃에서 30분~1시간 동안 건조시켜 진공포장하는 단계로 이루어진 삼겹살 가공식품의 제조방법에 관한 것이다.The present invention relates to a method for disassembling and shaping scaffolds and odontoboids from frozen pork; 13.19% by weight of a salted liquid consisting of 1.33% by weight of purified salt, 1.33% by weight of phosphate, 2.66% by weight of sugar, 2.66% by weight of pepper, 1.06% by weight of onion, 1.06% by weight of garlic, 3.99% by weight of parcoline and 85.91% , Followed by vacuum tumbling in a vacuum tumbler for 30 minutes in the forward direction, 10 minutes in the resting time and 30 minutes in the reverse direction, and aging at a temperature of -2 to 5 캜 for 6 to 24 hours; A step of cutting 20 cm in width and 5 cm in length; Dried at 60 ° C. for 30 minutes, fumigated at 65 ° C. for 3 minutes to 10 minutes using oak chips, heated at 90 ° C. for 80 minutes to 120 minutes, and discharged at 30 ° C. for 3 minutes; And drying at 15 DEG C for 30 minutes to 1 hour, followed by vacuum packaging.
본 발명의 삼겹살을 이용한 가공식품 제조방법은 100도 이하의 저온가열로 장시간 가열하므로 육질이 살아있고 육즙이 그대로 있어 식감이 부드럽고 단백한 효과가 있다. 또한 본 발명의 삼겹살을 이용한 가공식품 제조방법은 돈육의 고유한 냄새가 전혀 없어 누구나 취식이 가능하며 참나무 숯향이 은은히 나며 자연적인 바비큐 맛이 나는 효과가 있다. The process for preparing a processed food using pork bacillus of the present invention is heated at a low temperature of 100 degrees or less for a long time, so that the meat is alive and the juice is retained, resulting in a soft texture and a protein effect. In addition, the method of manufacturing processed foods using pork belly according to the present invention has no unique smell of pork, so anyone can eat it, and the oak char aroma is soft and natural barbecue flavor is effective.
본 발명의 삼겹살을 이용한 가공식품 제조방법은 기존의 돼지고기의 역한냄새 및 비린내로 인하여 취식이 불편한 문제점을 해결하여 돈육을 싫어하는 냄새를 제거하고, 참나무 숯향이 은은히 나며 자연적인 바비큐 맛이 나는 삼겹살을 제조함으로 누구나 가정에서 쉽게 먹을 수 있어 돈육시장의 매출을 증대시킬 수 있는 효과가 있다.
The method of manufacturing processed foods using pork belly according to the present invention solves the problems of uncomfortable eating due to the inherent odor and fishyness of pork, eliminates the odor of pork, disgusts the smell of oak charcoal, and saves natural barbecue So that it can be easily eaten at home by anyone, which can increase the sales of the pork market.
본 발명은 해동된 돈육에서 비계와 오돌뼈를 탈골하여 정형하는 단계; 정제염 1.33 중량%, 인산염 1.33 중량%, 설탕 2.66 중량%, 후추 2.66 중량%, 양파 1.06 중량%, 마늘 1.06 중량%, 파코린 3.99 중량% 및 정제수 85.91 중량%로 이루어진 염지액 13.19 중량%를 상기 돈육 86.81 중량%와 혼합하여 진공 텀블러에서 정방향 30분, 휴지 10분, 역방향 30분 동안 진공텀블링을 수행하고 영하 2~영상 5℃에서 6시간 내지 24시간 동안 숙성시키는 염지단계; 가로 20cm 세로 5cm 크기로 절단하는 단계; 쳄버에 투입하여 60℃에서 30분 동안 건조시킨 후 참나무칩을 사용하여 65℃에서 3분~10분 동안 훈연시킨 다음 90℃에서 80분~120분간 가열하고 30도에서 3분 동안 배출하는 단계; 및 15℃에서 30분~1시간 동안 건조시켜 진공포장하는 단계로 이루어진 것을 특징으로 하는 삼겹살 가공식품의 제조방법에 관한 것이다.The present invention relates to a method for disassembling and shaping scaffolds and odontoboids from frozen pork; 13.19% by weight of a salted liquid consisting of 1.33% by weight of purified salt, 1.33% by weight of phosphate, 2.66% by weight of sugar, 2.66% by weight of pepper, 1.06% by weight of onion, 1.06% by weight of garlic, 3.99% by weight of parcoline and 85.91% , Followed by vacuum tumbling in a vacuum tumbler for 30 minutes in the forward direction, 10 minutes in the resting time and 30 minutes in the reverse direction, and aging for 6 to 24 hours at the temperature of from-2 to 5 ° C; A step of cutting 20 cm in width and 5 cm in length; Dried at 60 ° C. for 30 minutes, fumigated at 65 ° C. for 3 minutes to 10 minutes using oak chips, heated at 90 ° C. for 80 minutes to 120 minutes, and discharged at 30 ° C. for 3 minutes; And drying at 15 DEG C for 30 minutes to 1 hour, followed by vacuum packing.
본 발명의 제조방법은 염지액에 수용성 아마씨유 0.1 내지 10 중량% 혼합하여 제조되는 것을 특징으로 한다.The production method of the present invention is characterized in that 0.1 to 10% by weight of a water-soluble flaxseed oil is mixed with a salt solution.
본 발명의 오돌뼈 가공식품은 염지액에 수용성 아마씨유 0.1 내지 10 중량% 혼합하여 DHA나 EPA와 같은 고도다중 불포화지방산을 다량 함유하여 고혈압이나 심장병 등의 각종 성인병을 예방하고 국민건강의 향상과 성인병 예방에 기여할 수 있는 식품을 제조할 수 있다.The odontolized processed foods of the present invention are prepared by mixing 0.1 to 10% by weight of water-soluble linseed oil with the base liquid to contain a large amount of highly polyunsaturated fatty acids such as DHA and EPA to prevent various adult diseases such as hypertension and heart disease, Can be produced.
본 발명에서 사용하는 수용성 아마씨유는 아마씨를 100℃에서 20분 동안 가열하여 아마씨에서 수분을 제거한 후 급속 냉각시키고, 급속 냉각된 아마씨를 착유기에 넣고 착유기의 온도 100℃ 상태에서 착유한 후 200메쉬에서 여과하여 여과된 아마씨유를 수득하고, 상기 여과된 아마씨유를 20일 동안 자연 침전시킨 후 상층부를 회수하여 악취 및 시안아이드(-CN) 독성이 제거된 아마씨유를 제조하는 단계; 및 녹차추출물(50 중량%짜리)과 토코페놀 중에서 선택된 어느 하나 20g을 악취 및 시안아이드(-CN) 독성이 제거된 아마씨유 50g과 물 25g에 혼합한 후 유화제(트웬 60 : Tween 60) 5g을 가하여 3000rpm으로 고속 회전하면서 코팅하여 제조된다.Water-soluble flaxseed oil used in the present invention is prepared by heating flaxseed at 100 ° C for 20 minutes to remove moisture from flaxseed, rapidly cooling, rapidly cooling the flaxseed into an oiling machine, milking at a temperature of 100 ° C in a milking machine, Filtrating to obtain filtered flaxseed oil, subjecting the filtered flaxseed oil to spontaneous precipitation for 20 days, and recovering the upper layer to produce flaxseed oil in which malodor and cyanide (-CN) toxicity are removed; And 20 g of a green tea extract (50% by weight) and tocopherol were mixed in 50 g of flaxseed oil and 25 g of water which had been deodorized and deodorized to cyanide (-CN), and then 5 g of emulsifier (Tween 60: Tween 60) Followed by coating at 3000 rpm while rotating at a high speed.
본 발명에서 사용되는 아마씨유는 아마씨를 80∼120℃에서 10∼40분 동안 가열하여 아마씨에서 수분을 제거한 후 급속 냉각시키고, 급속 냉각된 아마씨를 착유기에 넣고 착유기의 온도 80∼120℃ 상태에서 착유한 후 200 메쉬에서 여과하여 여과된 아마씨유를 수득하고, 상기 여과된 아마씨유를 10∼20일 자연침전시킨 후 상층부를 회수하는 공정을 거쳐 정제된 아마씨유를 수득하여 악취 및 시안아이드(-CN) 독성이 제거된 아마씨유를 제조한다.The flaxseed oil used in the present invention is obtained by heating flaxseed at 80 to 120 DEG C for 10 to 40 minutes to remove water from the flaxseed, followed by rapid cooling, rapidly cooling the flaxseed into the milking machine, And filtered through 200 mesh to obtain filtered flaxseed oil. The filtered flaxseed oil was spontaneously precipitated for 10 to 20 days, and the upper layer was recovered to obtain refined flaxseed oil. ) Produce toxic flaxseed oil.
본 발명에서 사용되는 아마씨유는 아마씨를 80∼120℃에서 10∼40분 동안 가열하여 아마씨에서 아마씨 겉표면에 함유된 수분뿐만 아니라 아마씨의 내부에 함유된 수분까지 모든 수분을 제거할 수 있다. The flaxseed oil used in the present invention can remove all moisture from the flaxseed as well as moisture contained in the flaxseed, by heating the flaxseed at 80 to 120 DEG C for 10 to 40 minutes.
정제되지 않은 아마씨는 구린 냄새와 같은 악취가 나며 시안아이드(-CN) 독성을 지니기 때문에 식용으로 사용하는 것이 불가능하며 단지 소량을 약용으로 사용하고 있다. 정제되지 않은 아마씨는 아마씨유를 제외한 성분에 구린 냄새와 같Unflavored flaxseed is odorous like a smell of ghulin and is toxic to cyanide (-CN), so it is impossible to use it for food and only a small amount is used for medicinal purposes. Unflavored flaxseed is like a smell of burdens on ingredients other than flaxseed oil.
은 악취가 나며 시안아이드(-CN) 독성을 지닌 성분이 함유되어 있다. 그런데 아마씨 성분 중에서 구린 냄새와 같은 악취가 나며 시안아이드(-CN) 독성을 지닌 성분은 가열에 의하여 제거될 수 있는 휘발성 성분이며 화학적 분자량이 작은 물질이다. 따라서 정제되지 않은 아마씨를 80∼120℃에서 10∼40분 동안 가열하는 경우 구린 냄새와 같은 악취가 나며 시안아이드(-CN) 독성을 지닌 성분은 가열에 의하여 제거될 수 있다.Is odorous and contains components with cyanide (-CN) toxicity. However, among the flaxseed components, odor such as smell of sulfur is produced, and the component having cyanide (-CN) toxicity is a volatile component which can be removed by heating and is a substance having a small chemical molecular weight. Therefore, when flaxseed which is not purified is heated at 80 to 120 ° C for 10 to 40 minutes, odor such as smell of brine is produced and components having cyanide (-CN) toxicity can be removed by heating.
또한 정제되지 않은 아마씨를 80∼120℃에서 10∼40분 동안 가열하는 경우 아마씨 자체가 탄화되는 것을 방지하기 위하여 급속 냉각시켜서 탄화되는 것을 방지할 수 있다. 본 발명에서 사용되는 아마씨유는 아마씨를 80∼120℃에서 10∼40분 동안 가열하여 아마씨에서 아마씨 겉표면에 함유된 수분뿐만 아니라 아마씨의 내부에 함유된 수분까지 모든 수분을 제거한 후 급속 냉각시키고, 급속 냉각된 아마씨를 착유기에 넣고 착유기의 온도 80∼120℃ 상태에서 착유한 후 200 메쉬에서 여과하여 여과된 아마씨유를 수득하고, 상기 여과된 아마씨유를 10∼20일 자연 침전시킨 후 상층부를 회수하는 공정을 거쳐 정제된 아마씨유를 수득하기 때문에 아마씨유 성분만을 수득할 수 있고, 아마씨 성분 중에서 구린 냄새와 같은 악취가 나며 시안아이드(-CN) 독성을 지닌 성분이 제거된 상태로 정제된 것을 수득할 수 있다. 본 발명에서 사용되는 아마씨유는 악취 및 시안아이드(-CN) 독성이 완전히 제거된 아마씨유를 제조를 제조할 수 있다. 본 발명에서 사용되는 아마씨유는 썩은 계란냄새 또는 구린 냄새와 같은 악취가 제거된 것이며, 정제과정에서 시안아이드(-CN) 독성이 제거된 것이다. 본 발명에서 사용되는 아마씨유는 악취 및 시안아이드(-CN) 독성이 제거된 것이기 때문에 식용으로 사용이 가능하며 장기간 공기 중에 노출되더라도 산패가 일어나지 않는다. Also, when the unpurified flaxseed is heated at 80 to 120 DEG C for 10 to 40 minutes, the flaxseed can be rapidly cooled to prevent the flaxseed from being carbonized. The flaxseed oil used in the present invention is obtained by heating flaxseed at 80 to 120 DEG C for 10 to 40 minutes to remove all the moisture from the flaxseed to the moisture contained in the flaxseed, The rapidly cooled flaxseed was put into a milking machine and milked at a temperature of 80 to 120 캜 of the milking machine. Then, the milk was filtered at 200 mesh to obtain filtered flaxseed oil. The filtered flaxseed oil was spontaneously precipitated for 10 to 20 days, , And thus it is possible to obtain only the flaxseed oil component, and it is possible to obtain a flaxseed component in which the foul odor such as the smell of gruel is produced and the component having the cyanide (-CN) toxicity is removed, can do. The flaxseed oil used in the present invention can produce a flaxseed oil in which odor and cyanide (-CN) toxicity are completely removed. The flaxseed oil used in the present invention is one in which odor such as rotten egg odor or salty smell is removed and the toxicity of cyanide (-CN) is eliminated in the purification process. The flaxseed oil used in the present invention can be used for edible use because it is free from odor and cyanide (-CN) toxicity, and does not cause rancidity even if it is exposed to air for a long period of time.
또한 본 발명에서 사용되는 수용성 아마씨유 함유 식품첨가제 조성물은 토코페놀 성분이 혼합되어 있어 공기 중에서 산패작용이 일어나지 않으며, 식용으로 사용 경우 소화가 잘 되며 구수한 냄새가 난다.Also, the water-soluble flaxseed oil-containing food additive composition used in the present invention is mixed with tocopherol components and does not cause souring action in the air. When used as food, it is well digested and has a fragrant smell.
오메가-3 지방산을 다량 함유하는 김을 생산하기 위하여 악취 및 시안아이드(-CN) 독성이 제거된 수용성 아마씨유 함유 식품첨가제 조성물은 맛이 구수하며 소화가 잘 되기 때문에 장기간 보관하더라도 공기 중에서 산패가 일어나지 않고 항상 구수하고 바삭바삭한 맛을 지닐 수 있다. 본 발명의 수용성 아마씨유 함유 식품첨가제 조성물에 사용하여 생산한 제품 경우 장기간 보관하더라도 공기 중에서 산패가 일어나지 않고 항상 구수하고 바삭바삭한 맛을 지닐 수 있고 수용성A food additive composition containing water-soluble flaxseed oil in which malodor and cyanide (-CN) toxicity is removed in order to produce a kim containing a large amount of omega-3 fatty acid has a taste and is digested well, You can always have a savory and crunchy taste. The product produced by using the composition of the present invention in a water-soluble flaxseed oil-containing food additive composition of the present invention does not cause rancidity in the air even when stored for a long period of time and can always have a crumbly crunchy taste,
아마씨유 함유 식품첨가제 조성물이 본래 지닌 맛을 그대로 유지할 수 있다.The flavor of the flaxseed oil-containing food additive composition can be maintained as it is.
본 발명의 방법에 따라 제조된 식품은 DHA나 EPA와 같은 고도다중 불포화지방산을 다량 함유하여 고혈압이나 심장병 등의 각종 성인병을 예방하고 국민건강의 향상과 성인병 예방에 기여할 수 있다.
The food prepared according to the method of the present invention contains a large amount of highly polyunsaturated fatty acids such as DHA and EPA to prevent various adult diseases such as hypertension and heart disease and to contribute to improvement of the public health and prevention of adult diseases.
Claims (3)
정제염 1.33 중량%, 인산염 1.33 중량%, 설탕 2.66 중량%, 후추 2.66 중량%, 양파 1.06 중량%, 마늘 1.06 중량%, 파코린 3.99 중량% 및 정제수 85.91 중량%로 이루어진 염지액을 제조하여 상기 염지액 100 중량%를 기준으로 하여 수용성 아마씨유 0.1 내지 10 중량% 혼합하여 제조된 아마씨유 염지액 염지액 13.19 중량%를 상기 돈육 86.81 중량%와 혼합하여 진공 텀블러에서 정방향 30분, 휴지 10분, 역방향 30분 동안 진공텀블링을 수행하고 영하 2~영상 5℃에서 6시간 내지 24시간 동안 숙성시키는 염지단계;
가로 20cm 세로 5cm 크기로 절단하는 단계;
쳄버에 투입하여 60℃에서 30분 동안 건조시킨 후 참나무칩을 사용하여 65℃에서 3분~10분 동안 훈연시킨 다음 90℃에서 80분~120분간 가열하고 30℃에서 3분 동안 배출하는 단계;
15℃에서 30분~1시간 동안 건조시켜 진공포장하는 단계;
진공포장 단계 이후에 냉장입고와 출하 단계를 구비하는 것을 특징으로 하는 삼겹살 가공식품의 제조방법.
A step of removing the scaffold and ostol bone from the thawed pork and shaping it;
A banned liquid consisting of 1.33 wt% of purified salt, 1.33 wt% of phosphate, 2.66 wt% of sugar, 2.66 wt% of pepper, 1.06 wt% of onion, 1.06 wt% of garlic, 3.99 wt% of parcoline, and 85.91 wt% of purified water was prepared, 13.19% by weight of a flaxseed oil-in-water liquid fertilizer solution prepared by mixing 0.1 to 10% by weight of a water-soluble flaxseed oil based on 100% by weight of water was mixed with 86.81% by weight of the pork, and the mixture was stirred in a vacuum tumbler for 30 minutes in a forward direction, Min for 2 to 6 hours and aging for 6 to 24 hours at a temperature of minus 2 to 5 < 0 >C;
A step of cutting 20 cm in width and 5 cm in length;
Dried at 60 ° C. for 30 minutes, fumed at 65 ° C. for 3 minutes to 10 minutes using oak chips, heated at 90 ° C. for 80 minutes to 120 minutes, and discharged at 30 ° C. for 3 minutes;
Drying at 15 DEG C for 30 minutes to 1 hour and vacuum packing;
Wherein the step of preparing the processed food comprises the steps of:
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| KR100526424B1 (en) | 2003-11-27 | 2005-11-08 | 정화자 | making method of ham comprising fermented soybeans |
| KR100726178B1 (en) | 2006-09-27 | 2007-06-11 | 김호영 | Process for preparing smoked pork with herbal extracts and wine source |
| KR101165753B1 (en) | 2011-12-09 | 2012-07-18 | 이정희 | Method for fabricating of artificial food using pork |
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| KR20040098873A (en) * | 2003-05-16 | 2004-11-26 | 박재출 | Processed Pork and Process for Preparing Same |
| KR100526424B1 (en) | 2003-11-27 | 2005-11-08 | 정화자 | making method of ham comprising fermented soybeans |
| KR100726178B1 (en) | 2006-09-27 | 2007-06-11 | 김호영 | Process for preparing smoked pork with herbal extracts and wine source |
| KR101165753B1 (en) | 2011-12-09 | 2012-07-18 | 이정희 | Method for fabricating of artificial food using pork |
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