KR101423934B1 - Marinade steak using less preferred meat parts and marinade steak prepared thereby - Google Patents

Abstract

The present invention relates to a manufacturing method of marinade steak using less preferred meat parts and marinade steak prepared thereby. The manufacturing method of marinade steak comprises a step of injecting a curing solution to raw meat with an injector; a step of penetrating the curing solution into the raw meat by tumbling the raw meat injected with the curing solution 50-200 times with a tumbler; a step of steam-heating the raw meat penetrated with the curing solution; and a step of cutting the steam-heated raw meat at a fixed thickness. According to the present invention, the moisture content in muscles of raw meat is increased by injecting a curing solution into the raw meat, and less preferred meat parts which are tough and rough can be used for steak, not for braised meat or stew.

Description

[0001] The present invention relates to a method for producing a marinated steak using non-preferred locally prepared meat and a marinade steak prepared thereby,

The present invention relates to a method for producing a marinated steak using non-preferred portion meat which can be used as a steak by using a raw and rough non-favored portion meat by injecting a saline solution into a raw meat, and a marinade steak produced thereby.

Recently, simplicity and diversity in dietary culture are demanded by consumers. The lifestyle of children and adolescents has also changed dramatically due to diversification and organization of social life structure, increase in dual income and private education, and consumption of food such as reliance on family meals, childcare facilities, It shows a change in form.

Typically, it is a good example that the development and research of convenience food, HMR (Home Meal Replacement) food that is easy to come up in modern society, and small quantity packaging type are done variously.

In terms of time, the consumption of meat has been forced to accommodate consumers' convenience and various demands in the same context.

 Generally, consumers have a high rate of purchasing good flavorful ribs, ribs, sauces, and sunshine for baking or for local use, while purchasing rates for poor quality, rough rust, stubble, and neck area are low.

 At the price of one Korean beef, the weight of the portion that can be consumed for roasting such as roast beef and grill is about 50%, but it is about 80% based on sales price. .

About 50% of the non - preferred portion of the meat, which is half of Hanwoo or Pork, is made of retort products like jangho - lim and jerky, but consumes a small amount and can not consume a large amount of non - preferred portion meat.

Therefore, it is required to develop a product using a non-preferred portion meat which has a high added value and can satisfy a consumer's desire.

Korea Patent Publication No. 2011-005958 Korea Patent No. 0634886

It is an object of the present invention to provide a method of manufacturing a marinated steak using a non-preferred portion meat which can be used as a steak rather than as a steaming or hot water by injecting a drench solution into a raw meat.

Another object of the present invention is to provide a marinade steak produced by the above-described method.

In order to accomplish the above object, the present invention provides a method for producing a marinated steak, comprising the steps of: (a) injecting a saline solution into a raw meat with an injector; (b) adding a saline solution into the tumbler and a raw meat into which the saline solution is injected; (C) steam-heating the raw meat into which the drip solution is impregnated, and (d) cutting the steam-heated raw meat to a predetermined thickness.

The raw meat may be one of beef rump, beef meat, beef meat, beef meat, pork meat, and pork meat.

The step of treating the raw meat with the grinder one to two times before the step (a) may be added.

In step (a), the drench solution may contain 70 to 85% by weight of purified water, 5 to 20% by weight of liver, 3 to 20% by weight of fumigant, 2 to 20% by weight of sugar, 0.01 to 1% by weight of charcoal- 0.01 to 1% by weight of pepper powder, 0.01 to 1% by weight of onion extract, and 0.01 to 1% by weight of garlic extract.

The drench solution injected into the injector in the step (a) may be 5 to 20 parts by weight based on 100 parts by weight of raw material.

In the step (b), the raw meat can be tumbled in a vacuum state, and the content of the drench fluid injected into the tumbler can be 120 to 140 parts by weight based on 100 parts by weight of the raw meat.

In the step (b), the raw meat can be tumbled with a tumbler for 50 to 70 minutes, and the tumbling can be performed in the order of 20 to 30 minutes, 10 minutes to stop and 20 to 30 minutes to rotate.

In step (c), steam may be heated for 30 to 90 seconds with steam at 110 to 130 ° C.

In the step (d), the raw meat may be cut to a thickness of 10 to 15 mm, and the step of heating the oven after the step (d) may be added.

According to another aspect of the present invention, there is provided a marinated steak of the present invention, which is prepared by injecting a saline solution with an injector into a raw meat, dipping the saline solution and the raw meat in a tumbler, immersing the saline solution in a raw meat, .

Wherein the salt solution comprises 70 to 85% by weight of purified water, 5 to 20% by weight of liver, 3 to 20% by weight of a fuming agent, 2 to 20% by weight of sugar, 0.01 to 1% by weight of charcoal ribs extract, 0.01 to 1% 0.01 to 1% by weight of onion extract, 0.01 to 1% by weight of onion extract, and 0.01 to 1% by weight of garlic extract.

The drench solution injected into the injector may be 10 to 20 parts by weight based on 100 parts by weight of the raw material, and 120 to 140 parts by weight of the dripping solution may be added to 100 parts by weight of the raw material during the tumbling.

In the method for producing marinated steak of the present invention, it is possible to increase the moisture content of muscle of raw meat by injecting the saline solution into the raw meat, and to use the raw and rough unrefined meat as a steak rather than steam or hot water.

In addition, the method of the present invention for manufacturing a marinade steak can preserve meat color by injecting the saline solution into the injector and dispersing the saline solution in the raw meat (non-preferred area meat) within a short time to shorten the processing time.

In addition, the marinade steak of the present invention has improved hardiness, gumminess and chewiness due to softening of the raw meat (non-preferred area meat) by increasing dyestuff effect and crushing effect, and has excellent sensory preference.

The present invention relates to a method for producing a marinated steak using non-preferred portion meat which can be used as a steak instead of steamed or hot water by injecting a saline solution into a raw meat, and a marinated steak produced thereby.

The marinade refers to a flavored liquid that is put to taste or softened before cooking meat or fish. The marinade steak of the present invention is prepared by injecting the liquid, for example, Means the prepared steak.

Hereinafter, the present invention will be described in detail.

A method for producing a marinated steak of the present invention comprises the steps of: (a) injecting a saline solution into a raw meat with an injector; (b) feeding the saline solution containing the saline solution and the saline solution to the tumbler; (C) steam-heating the raw meat into which the dripping liquid is impregnated, and (d) cutting the steam-heated raw meat to a predetermined thickness.

The raw meat used in the present invention is not particularly limited as long as it is a non-preferred portion meat which can not be used as steak meat because of its quality and roughness. Preferably, beef rump, beef meat, beef meat, beef meat, pork meat, Lt; / RTI >

First, in step (a), the dirty liquid is injected into the raw meat with the needle provided in the injector, thereby spreading the dirty liquid evenly throughout the raw meat, thereby maximizing the dirt effect and the crushing effect. Specifically, the injector has a needle number of 12 to 24 and performs an injection injection operation (reciprocating motion) about 58 times per minute, and injects the drip solution with a needle. The injected danky liquid penetrates and retains between the protein and the protein, and dissolves some of the protein's shrinking roots and creates a protective film so that the juice is not counted.

The drench solution injected into the injector is 5 to 20 parts by weight, preferably 10 to 15 parts by weight based on 100 parts by weight of the raw material. When the content of the drench solution to be injected is less than the lower limit value or exceeds the upper limit value, the taste of the product may be affected and the sensory preference degree may be lowered.

The drench solution may contain 70 to 85% by weight of purified water, 5 to 20% by weight of soy sauce, 3 to 20% by weight of fuming agent, 2 to 20% by weight of sugar, 0.01 to 1% by weight of charcoal chive extract, 0.01 to 1% 0.01 to 1% by weight of onion extract, 0.01 to 1% by weight of onion extract, and 0.01 to 1% by weight of garlic extract.

When the content is less than the lower limit value, the dyestuff effect and the crushing effect may not occur. If the content exceeds the upper limit, the raw meat may be added to the raw meat, Rather, it may become hard, and texture and taste may be lowered.

Smokers and charcoal ribs extracts impart a dermal effect. If the content is below the lower limit, the dying effect may not occur. If the content exceeds the upper limit, the taste of the raw material may be lowered.

Before the step (a), the raw meat is treated once or twice with a grinder to form a slice on the surface of the raw meat. It is preferable to inject a saline solution between the slices by forming a slurry because the slurry can be sufficiently spread in the thickness direction of the raw meat when the slurry is injected into the raw meat with the injector, but it is difficult to spread in the width direction.

Next, in the step (b), raw materials having a drip solution and a drip solution are introduced into the tumbler and tumbled to permeate the raw material. At this time, only the raw meat is tumbled before the step (b), for example, before the saline solution is injected into the tumbler, so that the saline solution injected in step (a) is prevented from flowing out, thereby allowing the saline solution to penetrate deeply into the raw meat. The step of tumbling only the raw meat may be omitted depending on the situation. The tumbler used in the present invention has three to four large blades attached to the inner wall of a cylindrical drum, and is rotated up and down (forward rotation and reverse rotation). During the rotation, the meat on the wing is pulled up to the upper part, and falls down due to gravity. As it collides against the wall or collides with the meat repeatedly, the muscle fiber is broken by the impact, have.

By tumbling with the tumbler liquid and the raw material 50 ~ 200 times tumbling (revolving clouds, revolving shuffling), the raw material can be rubbed enough to penetrate deeper into the raw meat. The tumbling can be performed in a vacuum or in a normal state, not in a vacuum.

The raw meat can be tumbled with the tumbler for 50 to 70 minutes, preferably tumbling can be performed in the order of 20 to 30 minutes, 10 minutes to stop and 20 to 30 minutes to rotate. If there is no stopping time in the middle as described above, the elasticity of the raw meat may be lowered and the juice of the raw meat may flow down.

The content of the dripping liquid to be supplied to the tumbler is 120 to 140 parts by weight, preferably 135 to 140 parts by weight based on 100 parts by weight of the raw material. If the content of the drip solution is less than the lower limit, the drip liquid may not penetrate deeply into the raw meat. If the content exceeds the upper limit, the material cost may be increased.

Next, in the step (c), the raw meat having been subjected to the step (b) is heated for 30 to 90 seconds with steam at 110 to 130 ° C to shrink the surface of the raw meat and the needle holes of the injector, Can be prevented.

Next, in step (d), the steam-heated raw meat in step (c) is cut to a predetermined thickness, preferably 10 to 15 mm. If the thickness of the raw meat is less than the lower limit, the chewiness, meat color, juiciness and the like may be low. If the thickness exceeds the upper limit, the surface of the raw meat may be rusted and the texture, flavor and color may be low.

The cut raw meat may be heated in an oven at 100 to 150 ° C for 5 to 20 minutes in order to prevent the juice from flowing out when the raw meat is cooked after the step (d).

The raw meat prepared as described above is soft and has excellent texture and can be used as a steak.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Manufacturing example  One. Saline  Produce

, Onion extract, and garlic extract in an amount of 71.60 wt%, 10.44 wt% of soy sauce, 9.50 wt% of fuming agent, 7.40 wt% of sugar, 0.20 wt% of charcoal rib bite extract, 0.28 wt% of purified salt, 0.20 wt% of pepper powder, Were mixed to prepare a blanched solution.

Manufacturing example  2. Saline  Produce

A salt solution was prepared by mixing 33% by weight of purified water, 31% by weight of purified salt, 22% by weight of sodium L-glutamate, 8% by weight of polyphosphate, 2% by weight of metaphosphate, 1% by weight of deodorant and 3% by weight of purified water.

Example  One.

The beef rump was treated twice with a squirer to form a slice on the surface of the rump, and 10 parts by weight of the saline solution prepared in Preparation Example 1 was injected into an incinerator (Meitbank Co., Ltd.) per 100 parts by weight of the rump formed on the rump. Into a tumbler (Meat Bank Co., Ltd.), 140 parts by weight of the dye solution and the rump are charged into 100 parts by weight of the rump, and the rinse solution is infiltrated into the raw meat. At this time, the tumbling condition is 30 minutes in the clockwise direction, 10 minutes in the clockwise direction and 20 minutes in the clockwise direction in the normal state without vacuum. The tumbled rump was heated with steam at 110 캜 for 60 seconds and cut to a thickness of 15 mm to prepare a marinated steak.

Example  2.

The same procedure as in Example 1 was carried out except that the rump cut to a thickness of 15 mm was heated in an oven at 130 DEG C for 5 minutes to prepare a marinade steak.

Example  3.

A marinated steak was prepared in the same manner as in Example 1 except that the marinated steak was vacuumed during tumbling.

Comparative Example  One.

The beef rump was treated twice with a squirer to form a slice on the surface of the rump, and the rump was immersed in the saline solution prepared in Preparation Example 1 for 12 hours to prepare a marinated steak. At this time, the content of the drench solution is 140 parts by weight with respect to 100 parts by weight.

Comparative Example  2.

A marinade steak was prepared in the same manner as in Example 1 except that a step of injecting a saline solution with an injector was not performed.

Comparative Example  3.

A marinade steak was prepared in the same manner as in Example 1 except that the tumbler was not tumbled with the saline solution and the rump.

Comparative Example  4.

A marinated steak was prepared in the same manner as in Example 1 except that steam was not heated.

Comparative Example  5.

A marinated steak was prepared in the same manner as in Example 1 except that steam heating was performed for 150 seconds.

Comparative Example  6.

The raw meat was cut to a thickness of 15 mm, treated twice with a grinder, injected with a drip solution with an injector, and then tumbled and steamed to prepare a marinated steak. The detailed conditions are the same as in the first embodiment.

Comparative Example  7.

A marinated steak was prepared in the same manner as in Example 1 except that the thickness of the raw meat was 30 mm.

Comparative Example  8.

A marinade steak was prepared in the same manner as in Example 1 except that the saline solution prepared in Preparation Example 2 was used instead of the saline solution prepared in Preparation Example 1.

Test Example  1. Water content, pH , Salinity and sugar content

1-1. Measurement of moisture content (%): 1 g of the steak prepared in the examples and comparative examples was put into a water machine and sandwiched between the glass rod and the sea rod, and the mixture was uniformly mixed with the glass membrane to increase the surface area. .

[Mathematical Expression]

Moisture content (%) = {(sample before drying + handwriting) - (sample after drying + handwriting)} / sample weight x 100

1-2. pH measurement: 5 g of the stakes prepared in Examples and Comparative Examples and 45 ml of distilled water were mixed and homogenized for 5 seconds with a blender (commercial blender, Waring, USA) and the solids were precipitated, -530A, Accumet, Malaysia), and the mean value was obtained by repeating the measurement three times.

1-3. Measurement of salinity (%): 5 g of the steak prepared in Examples and Comparative Example and 45 ml of distilled water were mixed and homogenized for 5 seconds with a blender (commercial blender, Waring, USA) , Atago, Japan). All measurements were repeated three times and the mean value was obtained.

1-4. Brix measurement: 5 g of the steak prepared in the examples and comparative examples and 45 ml of distilled water were mixed and homogenized for 5 seconds with a blender (commercial blender, Waring, USA), and then the sugar meter (Master-M, Cat. No. 2313 , Atago, Japan), and the mean value was obtained by repeating the measurement three times.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 moisture 63.08 + - 0.15 62.01 + - 0.01 64.12 + - 0.16 41.42 + 0.11 50.43 + - 0.15 51.01 + 0.09 42.22 ± 0.23 53.79 ± 0.06 61.28 ± 1.00 64.11 + - 0.14 59.42 + - 0.10 pH 5.57 ± 0.01 5.70 + - 0.01 5.60 + 0.02 5.31 ± 0.00 4.86 ± 0.01 4.11 ± 0.02 4.86 ± 0.01 4.99 + 0.02 5.41 ± 0.01 4.98 + 0.02 4.99 + 0.02 Salinity 0.09 ± 0.00 0.11 ± 0.00 0.10 0.00 0.40 ± 0.00 0.09 ± 0.10 0.11 ± 0.00 0.10 0.00 0.09 ± 0.00 0.08 ± 0.00 0.10 0.00 0.09 ± 0.00 Sugar content 0.03 ± 0.00 0.03 ± 0.00 0.04 ± 0.00 1.13 + - 0.12 0.04 ± 0.00 0.04 ± 0.00 0.04 ± 0.00 0.03 ± 0.00 0.03 ± 0.00 0.01 ± 0.00 0.02 ± 0.00

As shown in Table 1, the steaks prepared according to Examples 1 to 3 of the present invention have a higher moisture content and a higher pH than the comparative example. This increases the ionic strength of the raw meat by the salt solution, And increase the protein solubility of raw meat, so that it is possible to soften the rough and rough raw meat.

On the other hand, the steaks of Comparative Examples 1 to 8 were low in moisture content and low in pH, indicating that they had the characteristics of rough and rough raw meat.

Test Example  2. Hardness, elasticity, Coherence , Gum  And Chewiness  Measure

Hardness, elasticity, cohesiveness, gumminess and chewiness were measured using a Texture analysis XT - Plus instrument and the probe was SMSP / 25φ. Specific measurement conditions are as follows.

<TA Setting>

- Test Speed 1.0 mm / sec

- Post-Test Speed 1.0 mm / sec

- Time (Time) 2 sec

- Trigger Force 5.0g

The sample size was measured by a 20 * 20 * 20 mm method. The measured values are shown in Table 2 below.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Hardness 11.02 + - 1.76 12.54 + - 0.80 11.09 ± 1.55 13.99 ± 2.03 13.84 ± 1.99 13.51 + - 1.16 14.01 ± 1.59 15.11 + 1.18 13.43 + - 1.41 22.06 + 1.63 17.42 + 1.53 Shout 0.86 ± 0.10 0.74 + 0.11 0.85 + 0.11 0.86 ± 0.16 0.61 + - 0.12 0.59 + 0.13 0.63 + 0.11 0.51 ± 0.15 0.81 + 0.14 0.54 + 0.03 0.51 + 0.02 Coherence 0.53 + 0.06 0.43 + 0.07 0.52 ± 0.05 0.54 + 0.06 0.55 + 0.02 0.56 + 0.03 0.61 + 0.02 0.71 + - 0.03 0.52 + 0.08 0.04 0.08 0.49 ± 0.01 Gum 5784.23 ± 799.30 6689.09 ± 850.27 5776.64 + - 801.43 7498.11 ± 752.40 7411.05 ± 699.46 7384.11 + 711.01 7834.27 ± 648.11 8011.30 ± 702.15 6970.75 ± 387.99 9409.04 + - 564.42 8712.51 + - 509.37 Chewiness 4579.08 + - 625.24 5395.03 + - 762.66 4583.11 + - 587.51 6627.63 + - 986.71 6518.43 + - 751.23 6104.19 占 775.46 7013.45 + - 798.33 7534.84 + 845.11 6195.28 ± 803.38 8745.20 ± 402.48 7316.11 + - 627.44

As shown in Table 2, it was confirmed that the steaks prepared according to Examples 1 to 3 of the present invention had significantly lower hardness, gumminess and chewiness than those of Comparative Examples 1 and 2 which were not injected. It is believed that this increases the effect of agglomeration of raw meat by injection.

It was confirmed that the raw materials of Comparative Example 4 and Comparative Example 5 which were long without steam heating were robust and hard.

Also, in Comparative Example 6 in which raw meat was cut first, Comparative Example 7 using thick raw meat, and Comparative Example 8 using other saline, it was confirmed that raw meat was hard and hard because the hardness, gumminess and chewiness were not high .

Test Example  3. Sensory Evaluation

The stakes prepared in the comparative examples of the present invention were sampled by 10 professional panelists, and sensory evaluation was carried out by the 9-point scale method. The average value of the stakes was shown in Table 3 below.

- Appearance preference degree, raw meat color, flavor, juiciness, texture (degree of texture), texture and overall preference: 1 point = very bad, 9 points = very good

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Appearance 6.86 ± 1.35 6.86 ± 1.46 6.87 ± 0.99 6.25 ± 0.89 6.71 + - 0.46 6.88 + 0.13 6.71 ± 1.84 5.42 ± 0.98 7.14 ± 0.38 4.41 + - 2.50 6.64 ± 1.16 Raw meat colors 6.57 ± 1.27 6.71 ± 1.80 6.59 ± 1.41 5.02 ± 1.11 6.11 + - 1.12 6.39 ± 1.39 6.59 ± 1.57 4.85 ± 1.11 6.86 ± 1.07 4.62 ± 2.34 6.09 ± 1.09 zest 7.00 + - 0.82 6.86 ± 1.12 6.99 + - 0.94 5.25 ± 1.24 6.02 ± 0.81 5.33 ± 1.40 4.95 ± 1.20 4.55 + - 0.99 6.86 ± 0.90 5.70 ± 1.71 5.20 ± 1.11 Juiciness 7.57 ± 1.27 6.71 ± 1.60 7.61 + - 1.23 4.88 ± 1.73 5.78 ± 1.53 6.34 ± 1.27 4.75 ± 1.15 5.98 ± 1.12 6.29 + 1.38 6.76 ± 1.62 6.55 ± 0.87 Texture 7.43 ± 0.98 6.29 0.95 7.46 ± 0.81 4.13 ± 1.96 4.08 ± 1.11 5.51 + - 0.91 5.89 ± 0.84 6.13 ± 1.08 5.20 ± 0.82 4.10 ± 1.90 5.78 ± 1.14 Texture sense 7.29 0.95 6.71 ± 1.38 7.33 ± 0.94 5.75 ± 1.75 4.12 + 1.84 5.99 ± 1.14 4.99 ± 0.87 5.89 ± 1.52 5.86 ± 1.07 3.45 ± 1.47 6.07 ± 1.76 Comprehensive likelihood 7.29 ± 0.76 6.86 ± 1.21 7.31 ± 0.88 4.88 ± 1.89 5.49 ± 1.55 5.87 ± 0.82 5.11 + 1.16 5.59 ± 1.13 6.00 0.82 3.69 ± 1.52 6.24 ± 1.09

As shown in Table 3, the steaks produced according to Examples 1 to 3 of the present invention are generally superior to the Comparative Examples in appearance appearance, raw meat color, flavor, juiciness, texture (texture) Respectively.

Claims (16)

(a) injecting a saline solution into raw meat with an injector,
(b) tumbling the raw material with the drip solution and the drip solution injected into the tumbler, and then pouring the drip solution into the raw material,
(c) steam-heating the raw meat having permeated with the saline solution at 110 to 130 캜 for 30 to 90 seconds,
(d) cutting the steam-heated raw meat, and
(e) heating the cut raw meat to an oven at 100 to 150 DEG C for 5 to 20 minutes,
Wherein the raw meat is one of non-preferred portion meat consisting of beef rump, beef meat, beef meat, beef meat, pork meat, and pork hind leg meat. delete [2] The method of claim 1, wherein the raw meat is treated once or twice with a grinder before the step (a). The method according to claim 1, wherein in step (a), the drench solution comprises 70 to 85 wt% of purified water, 5 to 20 wt% of soy sauce, 3 to 20 wt% of a fuming agent, 2 to 20 wt% of sugar, , 0.01 to 1 wt% of purified salt, 0.01 to 1 wt% of pepper powder, 0.01 to 1 wt% of onion extract, and 0.01 to 1 wt% of garlic extract. [6] The method of claim 1, wherein the drench solution injected into the injector in the step (a) is 5 to 20 parts by weight based on 100 parts by weight of raw material. The method according to claim 1, wherein the raw meat is tumbled in a vacuum state in the step (b). [3] The method of claim 1, wherein the drip solution injected into the tumbler in the step (b) is 120 to 140 parts by weight per 100 parts by weight of the raw material. The method according to claim 1, wherein the raw meat is tumbled in a tumbler for 50 to 70 minutes in the step (b). 9. The method according to claim 8, wherein the tumbling is performed in the order of 20 to 30 minutes, 10 minutes to stop, 20 to 30 minutes to rotate. delete The method according to claim 1, wherein the raw meat is cut into a thickness of 10 to 15 mm in the step (d). delete Injection of the saline solution into the raw meat of one of the beef rump, beef skewer, beef skewer, beef skewer, pork skewer, pork skewer and pork hind leg skewer is injected with the injector and then tumbled with the saline solution and the raw meat in the tumbler Wherein the dough is dipped in a raw material and then steam-heated at 110 to 130 ° C for 30 to 90 seconds to cut raw meat and heated in an oven at 100 to 150 ° C for 5 to 20 minutes. [Claim 14] The method according to claim 13, wherein the drip solution comprises 70 to 85% by weight of purified water, 5 to 20% by weight of liver, 3 to 20% by weight of fumigant, 2 to 20% by weight of sugar, 0.01 to 1% by weight of charcoal- 1% by weight of pepper powder, 0.01 to 1% by weight of pepper powder, 0.01 to 1% by weight of onion extract and 0.01 to 1% by weight of garlic extract. 14. The marinade steak according to claim 13, wherein the drench solution injected into the injector is 10 to 20 parts by weight per 100 parts by weight of the raw material. [14] The marinade steak according to claim 13, wherein 120 to 140 parts by weight of a blanched solution is added to 100 parts by weight of the raw material at the time of tumbling.