KR101593298B1 - Method for manufacturing smoked chitterlings and Packaged chitterlings thereby - Google Patents

Abstract

According to an aspect of the present invention, there is provided a method of producing a smoked food using a mouthpiece as a raw material, the method comprising: (a) a pre-treatment step of washing the raw material to remove foreign matter; (b) cutting the washed raw material or cutting the raw material in an original size to obtain a mixture of kiwi juice, tocopherol mix, juice, ginger, garlic, onion, corn powder, pepper powder, perilla powder, miso, red pepper paste, Aging treatment in which all of the vinegar, cider, mustard, lemon, pineapple, apple, garlic, ginger, onion, pepper powder, red pepper powder and salt are dipped and aged at a temperature of 0 to 15 ° C for 18 to 72 hours; (c) The aged raw materials are firstly dried and secondly fumigated, and then the third flame is heated at 140 to 180 ° C for 10 to 30 minutes to mature and heated at 70 to 120 ° C for 5 to 10 minutes to be boiled A smoked treatment step of selectively heating and heating; And (d) sorting and packing the smoked products by type.
As a result, there is an effect that a favorable aroma and aesthetics of the appearance can be greatly improved while maintaining the meat quality and flavor of the soft barbecue in the course of relatively long-time distribution as a frozen packaged food for business or home use.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of manufacturing a smoked clam,

More particularly, the present invention relates to a method for producing a smoked sausage box having a flavor and a preservative property suitable for commercial or home use, and a packaging sachet by the method.

It is a high protein low cholesterol food which has a much higher calcium content than normal lean meat. It helps to protect the stomach, promote alcohol decomposition, and promote digestion. In addition, it is easy to take advantage of grotesque appearance and intense fat content of greasy oil, which makes it easy for women to avoid, but it is also a drink that surprisingly enjoys men and women. This is the end of the forehead of the cattle, near the rectum of the cattle or pigs. It is called mangchung in the sense that it is the last of the intestines. The length is usually about 30 ~ 50cm. The disadvantages of the mulch are that the odor is vibrated because the stool has always remained, and the deep odor is multiplied by the deeper part of the cell. Due to the unique odor and the meat quality, the various recipes , But the satisfactory results have yet to be obtained.

As related prior art documents, refer to Korean Registered Patent Publication No. 1255425 (Prior Art 1) and Korean Patent Laid-Open Publication No. 2014-0021936 (Prior Art 2) by the present applicant.

The prior art document 1 includes a step of preparing a grill having charcoal by injecting charcoal; Preheating the inside of the roaster; Grilling the grill with a grill; Sprinkling a wooden chip on the roaster and re-grinding the roast with the roast; And finishing to take out the grate and to grill it immediately or to freeze it. Accordingly, antiseptic properties and prevention of change in fat, improvement of preservability by drying of water, maintenance of soft meat quality, and elimination of odor of inherent odor are expected.

Prior Art 2 is a washing step of washing a cut pig pox or a small pox with clean water; A mixing step of mixing the spice into the mouthpiece; An aging step of aging the seasoned gruel; A steam heating step of picking up the juice through the steam so as to prevent the juicy escape of the aged mucous membrane; And a packaging step of vacuum-packing each of the thus-welded gutters by unit, followed by quenching and storing or shipment. As a result, it is expected to eliminate the malodorous taste of the meat and prevent the escape of juice, thereby enhancing the taste.

However, according to the above-mentioned prior art, there is a considerable room for improvement by adding technological elements for suppressing odor and maintaining flavor while increasing the preservation period in terms of mass production of commercial and home-use packaging products.

1. Korean Registered Patent No. 1255425 entitled " A method of grilling a grill with a smoke and grilling thereof "(Open date: Apr. 17, 2012) 2. Korean Patent Laid-Open Publication No. 2014-0021936 " Method of manufacturing a damper using a steam process and a damper according to the method " (Publication date: February 21, 2014)

It is an object of the present invention to overcome the above-mentioned problems of the prior art, and it is an object of the present invention to provide a smoking article packaged with a smell and a good appearance while maintaining the meat quality and flavor of a soft, And a packaging window by the method.

According to one aspect of the present invention, there is provided a method of producing a smoked food using a mouthpiece as a raw material, comprising the steps of: (a) washing the raw material to remove foreign matter; (b) cutting the washed raw material or cutting the raw material in an original size to obtain a mixture of kiwi juice, tocopherol mix, juice, ginger, garlic, onion, corn powder, pepper powder, perilla powder, miso, red pepper paste, Aging treatment in which all of the vinegar, cider, mustard, lemon, pineapple, apple, garlic, ginger, onion, pepper powder, red pepper powder and salt are dipped and aged at a temperature of 0 to 15 ° C for 18 to 72 hours; (c) The aged raw materials are firstly dried and secondly fumigated, and then the third flame is heated at 140 to 180 ° C for 10 to 30 minutes to mature and heated at 70 to 120 ° C for 5 to 10 minutes to be boiled A smoked treatment step of selectively heating and heating; And (d) sorting and packing the smoked products by type.

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At this time, the smoked treatment step (c) is characterized in that, instead of heating with the primary drying and tertiary flames, boiling water is boiled in boiling water or steam is steamed in the blinds.

According to another aspect of the present invention, there is provided a method of manufacturing a sausage, a sausage, a poultry, a poultry, (C), putting it in the wrapping paper at room temperature, sealing it in a vacuum state, and packing it.

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to maintain the meat quality and flavor of a soft gut in the course of relatively long-term distribution as a frozen packaged food for business or household use, while also having a favorable gut flavor and aesthetic appearance. It is a food that can be eaten as an instant charcoal grill in the outdoors or in the house very easily. It can be cooked in a fire place, It is possible to have an effect of greatly improving the pleasure of the texture and texture.

1 is a process chart sequentially showing a manufacturing method according to the present invention
2 is a photograph of the finished product produced by the manufacturing method according to the present invention
Fig. 3 is a perspective view of a barbecue product into which a sub-

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

According to one aspect of the present invention, there is proposed a method for producing a smoked food using a mouth glass as a raw material. Ingredients are pork and beef cattle, and raw meat in the form of raw meat is preferred, but frozen meatballs are also acceptable. In the latter case, they are frozen at -15 ° C or less (to -40 ° C), and usually thaw for 10 to 24 hours (preferably 12 hours). Smoke is a major process for improving the preservation of mucous membranes and eliminating odor.

In the pretreatment step (a) of the present invention, the raw material is washed to remove foreign matter. Thawed raw materials are cleaned with natural water (usually water), and foreign substances trapped in the inner wrinkles are removed. In addition, it is highly desirable to remove oil adhering to the inside of the gutter in a sticky state in terms of job odor removal. If you do not remove these oils properly, you will not only smell bad smells in the smoked process, but also have a smell of incense and flavor.

In the aging treatment step (b) of the present invention, the washed raw material is appropriately cut to a size of about 3 to 10 cm, or the entire raw material of 30 to 50 cm in length is immersed in a basic source and aroma source and aged . That is, the cleaned raw material is cut to a size of about 3 to 10 cm, or the basic source and the perfume source are sufficiently mixed and mixed in the whole raw materials, and the process proceeds to infiltrate the primary source and the perfume source into the cells of the occlusion. Of course, it is also possible to carry out the blending process after cutting according to the process condition of the mass production process.

According to the detailed construction of the present invention, the aging treatment step (b) may be carried out by cutting or washing the washed raw material in a state of original size such as kiwi juice, tocopherol mix, juice, ginger, garlic, onion, corn powder, pepper powder, It is recommended to immerse all kinds of pepper paste, red pepper paste, sugar, salt, soy sauce, vinegar, cider, mustard, lemon, pineapple, apple, garlic, ginger, onion, pepper powder, And aging time. Among these basic sources, kiwi juice is a lipolytic enzyme that helps digestion while softening the meat quality. Tocopherol, ginger, and garlic contain antioxidants, which are used for enhancing preservation power and removing odors. Corn powder, pepper powder , Sugarcane, and salt are useful for flavor, and these basic sauces are slightly different depending on the use of the blinds being made.

 The raw material is blended with the primary source, and when mixing is completed, it moves to the ripening room. The aging temperature and time are slightly increased or decreased depending on the kind of the product, the working environment, and the like. In mass production, a large number of compartments are used to continuously produce (in daily or hourly) the formulated meats.

At this time, in addition to the basic source, fragrance sources selected from red pepper powder, coffee powder, curry powder and the like may be added. It is intended to spread the consumer segment with various kinds of manganese which are spicy, coffee and curry. For example, when manufacturing firebricks, a small amount of hot pepper paste or capsaicin (one of aromatic hydrocarbons, which is a source of hot taste and has a pure hot taste) is added. In the case of a coffee barrel, coffee powder is added to curry, In the case of mackerel, curry powder containing basic ingredients such as turmeric (unique yellowish color), cumin, coriander, pepper, cloves, cinnamon, fenugreek, nutmeg, fennel, poppy seeds are more appropriate . Of course, it is also possible to use an artificial material proved to be harmless in addition to natural materials as other fragrance sources.

In any case, it is most preferable to use the source and fragrance source in the range of 10 to 200 g with respect to 5 kg of the raw material grate. 5 kg of fresh meat pellets is put into a pail, 150 g of sauce is added, and the mixture is stirred at a constant speed for about 3 to 10 minutes.

Meanwhile, as shown in FIG. 3, a sausage, buns, cheese, garlic, and the like may be put into the aged barbecue to proceed to the smoked treatment step (C) described later. In this case, sausage or dumplings can not be inserted into the cut end, and it is put into the raw material bar of 30 ~ 50cm in size. As a result, a new smoked product such as a sausage mushroom, a curd cheese mushroom, and a mushroom mushroom is developed. Therefore, it is possible to accomplish a new era of mushroom utilization and to greatly contribute to diversification and advancement of food Is expected.

In the smoked treatment step (c) of the present invention, the aged raw material is firstly dried, fumigated, and then heated to a flame.

First, the drying of the germicidal layer is carried out at a temperature of about 40 to 60 DEG C for 2 to 8 minutes, which is performed before the smokestacking step in the smother treatment step (c). In this case, since the surface of the gutter is dried to a great extent and the property of adsorbing the foreign substance becomes very high, fuming (osmosis) in this state penetrates the oak fume more quickly and deeply. In other words, when the aged gangrene is first dried, the properties of the high-protein, high-moisture content of the water remain, so that the adsorption or sucking of any substance occurs to a considerable extent. After the drying process is performed to utilize this property, any nanoparticles penetrate into the cells of the mucous membrane continuously by the smoldering process to be described later. In addition, the primary source and the fragrance source penetrating through the aging process through the aging process are also more polarly penetrated in the drying process, resulting in a large amount of excretion of the odorous particles embedded in the cells of the living gut.

The fumigation process, which follows the drying process, is a process in which a large number of aged mangoes are loaded on the upper side of an oak chip, and the fumigant generated by spraying water during the combustion of the oak chips is deeply Permeation or deposition. The temperature of the smoke is maintained at 60 to 80 DEG C (preferably 65 to 70 DEG C) and the time is 5 to 10 minutes. The smoke and smoke in the above temperature and time lead to a state of freshly baked beef on charcoal. That is, as a result of sufficiently taking into account the state of the raw material in the gutter, the process of heating the smoke grate by the flame is preferred to the direct fire method, but the indirect glow method can also be applied. The heating source of the heating and roasting process is preferably wood such as oak, but gas may be used in consideration of mass production productivity.

According to the detailed configuration of the present invention, the smoked treatment step (c) is a step of 100% ripening by heating at 140 to 180 ° C for 10 to 30 minutes and heating at 70 to 120 ° C for 5 to 10 minutes (about 70 to 85% By weight of the total weight of the composition. The manganese that has undergone mature process is mainly used for home cooking, and it can be easily cooked at home by microwave oven or frying pan. However, the manganese that has undergone boiling process is about 75 ~ 80% heated and it is suitable for use in business or outdoor . That is, the smoked sausage produced by the half-boiling process is heated again at a temperature of 120 to 200 ° C. for about 3 to 8 minutes as a normal heating appliance, and the product becomes 100% mature. Conventionally, it is possible to cook very quickly and conveniently as compared with a case in which the general jujube is ripened and takes about 15 minutes or more. For half-smoked squid, it can be preserved for 1 year or more under frozen condition at subzero temperature, and it can be stored for 30 to 60 days under 0 ~ 7 ℃ refrigerated condition. Day, it is not possible to preserve the juice when it is out of the process, and the defrosting state is more than two days after the juice is almost completely out of the flesh, there is a fatal deficiency of bad taste)

Meanwhile, in the smoked treatment step (c) described above, the process of fumigation and heating immediately after the primary drying of the aged raw material gut has been described. However, in addition to such a process, the process of boiling the gut in boiling water or steaming the gut Can be selected. That is, at least one of the step of boiling the ripened raw mud in boiling water and the step of steam-piercing the mud can be selected. The boiling process of the grate and the steam process of the grate (steam process) proceed in a suitable combination or selection process in the process of the smoked process (c) described above.

The boiling process of the fresh beef jug is based on 100 kg of the beef jerk. When the beef jerky is boiled in boiling water at 100 캜 for 15 to 25 minutes, it becomes a ripe state. If the boiling water is processed for 5 to 10 minutes, about 70 to 85% . Of course, in this case, the drying step and the baking step of the smoked treatment step (c) described above are omitted. In the smoking process of the smoking process step (c), the boiled garlic is heated at a temperature of 60 to 100 DEG C for about 4 to 10 minutes, preferably 5 to 6 minutes. That is, although the drying process and the baking process of the smoking process step (c) are omitted, the smoking process must be performed.

In the steam process, when the aged raw mungro is put into a steamer and the mixture is aged at a temperature of 60 to 120 ° C. for about 10 to 15 minutes, it becomes a ripened state. When the mixture is aged at a temperature of about 100 ° C. for about 3 to 5 minutes, . In the case of using the steam process, the drying process and the heating and grilling process can be omitted as in the above-described boiling process. In the steam process, the steam-aged husk proceeds at a temperature of 60 to 100 DEG C for about 4 to 10 minutes, preferably 5 to 6 minutes in the smokestack process.

In the packaging step (d) of the present invention, the smoked products that have undergone the above process are classified and packaged. Smoked products are classified according to the progress of the process, such as ripe, half-cooked, and half-cooked products, and they are further divided into food items classified by flavor and items classified by weight. . The most important point when packaging the product is to maintain the temperature so that it does not get too cold as described below. That is, the smoked mokgeum that has been covered with the heating process (including the boiling process and the steam process) of the smoked mate- rial treatment step (c) is gradually heated over a certain period of time. However, when it becomes too hot during the cooling process, It is preferable to carry out the packaging at an appropriate temperature in order to maintain the merchantability. In addition, smoked slices can be cut evenly to the point of the end of the finished product (not the cutting concept), which can alleviate the labor of cutting the buckle into a random shape with a separate scissors when the consumer last bake.

According to another aspect of the present invention, there is provided a packaged gable product produced through the steps of claim 1. The packaging pouch means a product obtained by selectively performing the steps (a), (b), (c), and (d) described above.

This is accomplished by metering and transporting the grate cooked in steps (a) to (d) described above to a predetermined weight unit, filling the grate at the room temperature and then sealing it in a vacuum state. The weights of the gut are 100 g, 300 g, 500 g, 1 kg, 2 kg, and the like, but are not necessarily limited thereto. When the temperature of the grate is kept at 13 to 28 ° C at room temperature, it is possible to prevent the deformation due to partial shrinkage of the smoke grate and the protrusion of the coagulated fat. When the temperature is lowered, Be careful as problems arise. It may be possible to temporarily charge nitrogen or the like so as to be kept clean before vacuum packaging. On the outside of the wrapping paper, instructions on the type of product and the instructions on how to prepare it are given. Fig. 2 shows an example of a packaging film window produced by the manufacturing method of the present invention.

As described above, according to the present invention, the taste of the coexistence of the grilled meat grill and the crunchy but crispy grilled meat is excellent. However, in the general restaurant, It is possible to distribute it for a long time as a frozen packed food for business or home, and it is possible to keep the meat quality and flavor of the sashimi, while maintaining the fragrance and appearance of the sashimi There is an effect of promoting beauty. However, according to the present invention, in accordance with the present invention, it is possible to carry a variety of smoked meat having delicacies above the pork belly anywhere, so that it can be easily carried out in outdoor, at home, It will have a great effect on the advancement and enjoyment of food that can be eaten like charcoal grill.

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 and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

(a) to (d): Process step
1: Maki 2: Sausage and other materials

Claims (6)

A method for producing a smoked food using a mouthwash as a raw material, comprising:
(a) a pretreatment step of washing the raw material to remove foreign matter;
(b) cutting the washed raw material or cutting the raw material in an original size to obtain a mixture of kiwi juice, tocopherol mix, juice, ginger, garlic, onion, corn powder, pepper powder, perilla powder, miso, red pepper paste, Vinegar, cider, mustard, lemon, pineapple and apple, and aging at a temperature of 0 to 15 ° C for 18 to 72 hours;
(c) The aged raw materials are firstly dried and secondly fumigated, and then the third flame is heated at 140 to 180 ° C for 10 to 30 minutes to mature and heated at 70 to 120 ° C for 5 to 10 minutes to be boiled A smoked treatment step of selectively heating and heating; And
and (d) a step of sorting and packaging the smoked products by type. delete delete The method according to claim 1,
Wherein the smoke treatment step (c) is performed by boiling the buckwheat in boiling water instead of heating the buckwheat with the primary drying and the tertiary flame, and steaming the buckwheat and then smoking. The product produced through the steps (a) to (c) of claim 1 is weighed and transported in a predetermined weight unit, and the sausage, buns, cheese, (C), putting it in the wrapping paper at room temperature, sealing it in a vacuum state, and packaging it. delete

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