KR101447192B1 - Composition for processing marine product and method for processing marine product using the same - Google Patents

Abstract

Additives which are harmful to the human body are not used, and instead, natural ingredients and food additive enzymes are used in a composition for processing meat or marine products and a processing method, which tenderize meat, remove bad smell, increase the degree of definition of original colors of meat and marine products and increase and preserve the original colors.

Description

Technical Field [0001] The present invention relates to a composition for processing marine products,

The present invention relates to a composition for processing meat or aquatic products and a method for processing meat or aquatic products.

In general, meat evaluates the taste based on the degree of softness, the juice flavor, and the proteininess and sweetness of the finish.

Korean Patent No. 0635483 discloses a composition for meat processing comprising a chemical seasoning and additives such as sodium L-glutamate (MSG), sorbitol, phosphate, and the like, 0803670 discloses a meat processing method in which a complex seasoning such as sorbitol and frying agent is added to meat oil.

However, the conventional meat processing composition or meat processing method has a problem in that additives such as preservatives, coloring agents, MSG, and antioxidants are harmful to human body.

The object of the present invention is to provide a composition for meat or aquatic products processing and a processing method capable of improving meat quality, preserving texture, preserving food for a long time, and reducing color by using natural ingredients and food additives.

The meat processing composition of the present invention comprises 28 to 33% by weight of milk protein, 22 to 27% by weight of oligosaccharide, 22 to 27% by weight of glucose, 8 to 13% by weight of salt, and 4.5 to 7.5% by weight of wheat flour.

The meat processing composition of the present invention comprises 0.3 to 0.5% by weight of a composition comprising 42 to 48% by weight of sodium lactate and 52 to 58% by weight of a herbal formulation, 28 to 33% by weight of milk protein, 22 to 27% by weight of oligosaccharide, 22 2.2 to 2.8% by weight of a composition comprising from 1 to 27% by weight of salt, 8 to 13% by weight of salt and 4.5 to 7.5% by weight of flour, 55 to 63% by weight of sodium hydrogencarbonate, 10 to 14% by weight of trehalose, 0.3 to 0.8% by weight of a composition comprising 4 to 7% by weight of salt, 2.5 to 4.5% by weight of yeast powder, 38.5 to 43.6% by weight of animal fat, and 53.5 to 55.9% by weight of herb formulations.

According to the composition and processing method for processing meat or aquatic products of the present invention, it is possible to use natural ingredients such as preservatives (potassium sorbate), coloring agents (sodium nitrite), MSG (sodium glutamate) and antioxidants (sodium erosorbate) By using plant-derived food additives, it is possible to obtain softness of meat, elimination of in-take, improvement of moisture retention of juice, improvement of sharpness of primary color of meat and fishery product, maintenance of preservation of primary color and synergy effect. In addition, the original taste can be maintained regardless of the temperature of the raw material after the third processing (cooking) such as seasoning.

It is possible to extend the maintenance period of the color in the frozen state and the cold state, and in the case of the vacuum frozen dough, the coloring can be seen to be alive when the package is opened until the last day of the frozen expiration date.

It is possible to maximize the preservation period of the coloring even when the processed seasoning is added, and it is possible to minimize the drip phenomenon in which the processed seasoning liquid introduced during the sour cooking or the cooking is flowed down.

It is possible to compensate for the lowering of the core temperature of the cooked product at the time of the event requiring a large amount of cooking at the same cooking time such as a group meal or a party event, thereby deteriorating the flesh quality and taste.

In the case of aquatic products, since the thickness of the meat is thin, the drying phenomenon occurs in the storage state, thereby preventing the taste from being deteriorated during cooking and maintaining the original color and taste through processing, And the taste can be improved.

It is possible to expand sales market of low-grade edible meat in our Hanwoo and to open up low-priced market, and it is possible to sell undegraded meat in market and sell cow as meat.

In addition, chlorine and lamb with unique odor can be popularized by removing odor through processing.

1 is a flow chart for explaining a meat processing method according to a first embodiment of the present invention.
FIG. 2 is a flowchart for explaining a meat or aquatic product processing method according to a second embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described below, but may be implemented in various forms, and the scope of the present invention is not limited to the embodiments described below. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.

≪ Example 1 >

1 is a flow chart for explaining a meat processing method according to a first embodiment of the present invention.

In the first embodiment, the meat is processed using the fat and yeast mixed composition.

The fat and yeast mixed composition is obtained by adding an animal or vegetable fat and herb water to the first mixed composition, the second mixed composition and the third mixed composition, followed by mixing. Preferably, the fat and yeast mixed composition comprises 0.3 to 0.5 wt% of the first mixed composition, 2.2 to 2.8 wt% of the second mixed composition, 0.3 to 0.8 wt% of the third mixed composition, 38.5 to 43.6 wt% of the animal fat, And 53.5 to 55.9% by weight.

The first mixed composition is a meat processing composition comprising sodium lactate and a herb blended water. Preferably from 42 to 48% by weight of sodium lactate and from 52 to 58% by weight of the herb formulation.

The second mixed composition is a meat processing composition including milk protein, oligosaccharide, glucose, salt, and flour. Preferably 28 to 33% by weight of milk protein, 22 to 27% by weight of oligosaccharide, 22 to 27% by weight of glucose, 8 to 13% by weight of salt and 4.5 to 7.5% by weight of wheat flour.

The third mixed composition is a composition for processing meat or aquatic products including sodium hydrogencarbonate, trehalose, konjac powder, salt, and yeast powder. Preferably from 55 to 63% by weight of sodium hydrogencarbonate, from 10 to 14% by weight of trehalose, from 4 to 7% by weight of konjac powder, from 4 to 7% by weight of salt and from 2.5 to 4.5% by weight of yeast powder.

Referring to FIG. 1, first, a fat and yeast mixed composition is added or applied to raw meat (S110).

After the fat and yeast mixed composition is raised to the liquefaction (gelation) temperature (65 to 85 ° C), it is naturally cooled to 50 to 70 ° C and then added or applied to raw meat. When feeding or applying the fat and yeast mixed composition to the raw meat, the injection type, the massage type, and the marinade type can be used. The injection method injects the composition into the raw meat using an injector. The massaging method is a method of massaging the composition in the raw meat using a cylindrical tumbler. The marinade type (submerged) is a method in which raw meat is naturally absorbed by immersion in the composition.

Next, the fat and yeast mixed composition is cooled (S120). When the fat or yeast mixed composition is injected or applied with a scanning or a massage, the central temperature of the processed meat is first cooled for a predetermined period (S121) through ice cooling or low temperature aging (S121) (S123). Secondary cooling is performed at -40 캜 or lower. When the fat and yeast mixed composition is injected or applied in a marinade fashion, the processed meat is immediately cooled without secondary cooling (S121) and primary packaging (S122) (S123).

 Then, through steps such as cutting (S130), secondary packaging (vacuum or general) (S140), passing through metal detector (S150), box packaging (S160), storage (below -18 ° C) Processing is completed.

≪ Example 2 >

FIG. 2 is a flowchart for explaining a meat or aquatic product processing method according to a second embodiment of the present invention.

In the second embodiment, meat or aquatic products are processed using the yeast mixed composition.

The yeast mixed composition is obtained by mixing the third combination composition with the herbal combination water. Preferably, the yeast mixed composition comprises 12 to 18% by weight of the third mixed composition and 82 to 88% by weight of the herb combination.

Referring to FIG. 2, the yeast mixed composition in which the third mixed composition is dissolved in water is applied to the raw meat (S210).

When feeding or applying the yeast mixed composition to the raw meat, a scanning method, a massage method, and a marinade method may be used.

Next, the processed meat to which the yeast mixed composition is added or applied is cooled (S220). When the yeast-mixed composition is injected or applied by a scanning method or a massage method, the center temperature of the processed meat is first cooled (S221) by ice cooling or low temperature aging for a predetermined period of time (S221) (S223). Secondary cooling is performed at -40 캜 or lower. When the yeast mixed composition is added or applied in a marinade fashion, the processed meat is immediately cooled (S223) without first cooling (S221) and first packing (S222).

In the case of aquatic products, after the yeast mixed composition is softened or immersed, it is subjected to individual secondary cooling and individual packing by IQF (Individual Quick Frozen) method (S224).

(S230), secondary packaging (vacuum or general) (S240), metal detector passage (S250), box packaging (S260), storage (below -18 ° C) (S270) Processing is completed.

The embodiments of the present invention described above are not only implemented by the apparatuses and methods, but can be easily implemented by those skilled in the art from the description of the embodiments described above.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It belongs to the scope of right.

Claims (5)

Wherein the composition comprises 55 to 63% by weight of sodium hydrogencarbonate, 10 to 14% by weight of trehalose, 4 to 7% by weight of konjac powder, 4 to 7% by weight of salt and 2.5 to 4.5% by weight of yeast powder.
Dissolving the fish processing composition by mixing 12-18 wt% of the fish processing composition of claim 1 with 82-88 wt% of the herb composition;
Infiltrating or applying the mixed liquid to the aquatic product; And
And individually cooling and packaging the input or applied aquatic products in an IQF (Individual Quick Frozen) manner.
[3] The method of processing fishery products according to claim 2, wherein the aquatic product processing method does not include preservatives, coloring agents, monosodium glutaminate (MSG), and antioxidants.
The method of processing fishery products according to claim 3, wherein the preservative is potassium sorbate, the coloring agent is sodium nitrite, and the antioxidant is sodium erisorbate. delete

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