KR101598885B1 - Manufacturing Method of Korean Pork Fermented-Ham Comprising Oriental Raisin - Google Patents

Abstract

The present invention relates to a method for producing a fermented ham containing horseshoe and a fermented ham produced by the method. More particularly, the present invention relates to a handong fermentation ham having an effect of reducing the alcohol concentration in the blood by providing a new flavor by dipping, drying and fermenting the hind legs, and adding a whisk.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a fermented ham of Han-

The present invention relates to a method for producing a fermented ham containing horseshoe and a fermented ham produced by the method. Specifically, the present invention relates to a Hanwoo (Korean native wart) ham having an efficacy of enhancing joint function by providing a new flavor by dipping, drying and fermenting a hind leg, and adding a mist.

Ham (ham) is a term used to refer to the pork thigh, and the processed products are also referred to as ham, now the meat products other than legs is also called ham. In the process of smoking, aldehydes and phenols contained in smoke permeate into meat, resulting in an increased preservative effect and a unique flavor.

The recipe for ham is usually the same regardless of the type of ham. First, trim the pork to the proper size. Next, 2 to 4% of salt and 0.2 to 0.4% of potassium nitrate are rubbed on the whole meat surface and piled in a cold place at about 5 ° C for about 5 days to remove blood, juice, . Next, salt is added to the salt. The salt method is mainly used for the main course ham or roast ham. Nitric acid and potassium nitrate in a salt water added with a coloring agent such as sodium or potassium salt and sugar. The kinetics method is mainly used for press ham and the like, and it is a method of directly spraying the salt added with the coloring agent. Salted meat is wrapped in cotton cloth in the case of ham or roast ham, and put into a cylindrical metal net and smoked.

The meat for the press ham is finely grinded and mixes seasoning, food additive, spice, starch, and kneads. Put it in a casing such as a small window or a cellophane, tie both ends of it, and wind it with a string. Smoke burns incomplete burning of hardwoods such as cherry trees and oak trees, and the smoke. Most of the artificial casings used in recent years do not go through the smoke, but the smokers are often skipped by mixing the extract of the smoke in advance. After fumigation, it is heated at 70 ℃ for 2 ~ 3 hours to remove harmful microorganisms in meat, then cooled and re-attached.

There are several kinds of ham, the ham that has processed the pig thigh with bones, has a short cut and a long cut depending on how it is used, and does not heat after the smoke. Because it is a high-priced and low-yielding product, it is not used in ordinary households. This ham is made by removing the bone from the pig's thigh and wrapping it in a cylindrical shape with cellophane or cloth.

In addition, there are roast ham, mustard ham, belly ham, and lamb ham, which are processed in the same way as the main course ham, and various meat crumbs. Preshehm is a unique product that started making in Japan. It is made by mixing beef, lamb, rabbit meat, chicken etc. in addition to pork. In the case of this ham, it is called "boiled ham" which is made by heating method without smoldering.

The main ingredient of ham is protein and lipid, which is typical of meat products. The protein is an excellent protein that contains essential amino acids evenly, so it is highly nutritious. The province is pure white and good quality, so it has a wide use as food. However, the content of vitamins is low.

Korean Patent No. 866,306 discloses a technique of manufacturing a ham containing herb extract having a function of inhibiting the growth of harmful microorganisms. However, since the use of pork mitochondria as a material and the failure of the herb to impart the effect to the ham, There is an increasing demand for ham that can be provided.

Korea Patent No. 866,306

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for preparing Hanwoo ham having added efficacy such as drenching, drying and fermenting the hind legs to provide new flavor, The purpose is to provide.

Another object of the present invention is to provide a fermented hanwon prepared by the above method.

In order to achieve the above-mentioned object,

(A) removing exposed pelvic joints and bones from hind legs;

(B) sprinkling 0.2 to 0.5 parts by weight of mash powder per 100 parts by weight of the rear hind leg on the exposed flesh surface;

(C) rubbing and soaking the hind legs with 2 to 5 parts by weight of salt per 100 parts by weight of the hind legs;

(D) immersing the dorsal hind legs in water and washing them; And

(E) drying and fermenting the washed hind legs.

In addition, the pelvic joint removed in the step (A) may be selected from the group consisting of sacrum, metatubia, and hyaline bone.

Further, it may further include a step of smoothly shaping the lean meat before the step (A) and after the step (B).

In addition, the salt phase of step (C) may be carried out for 45 to 70 days.

Further, in the step (C), the step of rubbing the rear legs with salt may be performed until the salt is melted.

Further, in the step (C), the salt may be rubbed on the exposed portion of the lean meat.

In addition, the step (A) may further include the step of injecting the mist extract into the hind leg after 0.1 to 10 l before the step (B) or before the step (B) and after the step (C).

In addition, the step of injecting may be performed at 1 to 100 sites per hind leg.

In addition, the injection may be performed on the hind leg hind paw and / or the flesh inside the exposed flesh surface.

Further, after the injection, the injection site may be rubbed for 0.5 to 7 minutes.

In addition, if the step of injecting includes the step of injecting, the injection site may be rubbed with salt.

Also, the immersion in the step (D) may be carried out for 12 to 18 hours.

In addition, the immersion and washing in the step (D) may be repeated 2 to 4 times.

Also, if the immersion and washing in the step (D) are repeated 2 to 4 times, the immersion time after 2 times may be performed for 2 to 5 hours.

In addition, the water to be soaked in the step (D) may further comprise a mist extract.

The washing of the step (D) can be carried out in the order of the feet, the skin surface, and the fleshy surface of the hind legs.

Further, the washing of the step (D) may include a step of removing hair or dirt after washing with water.

The drying and fermentation of the step (E) may be carried out with the foot of the horseshoe hung up.

In addition, during the drying and fermentation of the step (E), it may further include a step of shaping the meat of the lean meat to be collected in the middle.

The drying and fermentation of the step (E) may be performed for 8 to 10 months.

In addition, drying and fermentation of the step (E) may further comprise removing hair or dirt.

In addition, the step (D) may further include the step of wiping the skin of the back of the donkey with the alcohol before (E) or during the step (E).

It is preferable that the above mentioned pigs are raised in Sancheong-gun, Gyeongsangnam-do, Korea.

On the other hand, the fermented ham of the present invention is characterized in that it is produced by the above method.

As described above, according to the present invention, a fermented ham produced by mixing and kneading seasoning, food additives, spices, starch and the like in a liver meat according to the present invention and drying it at a temperature of 70 ° C It has the advantage of providing a new and luxurious flavor to the astringent. As a result, it stimulates the spending of Hansen and contributes to the stabilization of Hansen 's price, so it can stabilize the management of the farmers or the Hanson distributor. It also has the effect of strengthening the joint function and lowering the blood pressure.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description, numerous specific details, such as specific elements, are set forth in order to provide a thorough understanding of the present invention, and it is to be understood that the present invention may be practiced without these specific details, It will be obvious to those who have knowledge of. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The method of manufacturing a fermented ham of the present invention begins by placing a hind leg on a work platform and removing the exposed pelvic joints and bones. Specifically, the sacrum, metatubol, and bones of the hind legs are cut off and the pelvic joints are not exposed. It is preferable that all of the fermented ham prepared by the fermentation process is carried out at a temperature of -10 to 10 캜, except for the drying and fermentation steps described later. When the temperature is lower than the above range, the worker feels excessively cold, Exceeding the temperature range may cause premature corruption of raw materials.

Then, the portion where the lean meat is exposed in the back of the above-mentioned money is smoothly shaped. It is also possible to cut off the legs while slaughtering pigs, which may result in non-smooth portions of the cut legs, and if there are such tattered portions, some of the cut portions may be cut off to smooth and clean the surface of the fat- desirable.

Then, 0.2 to 0.5 part by weight of the powdery mash powder per 100 parts by weight of the horseshoe hind legs is evenly sprayed on the area where the lean meat is exposed in the hind legs. As a characteristic constituent of the present invention, wax contains saponin and a large amount of calcium as an active ingredient, and exhibits analgesic action in animal experiments. It also enhances the contraction of the uterus, has a weak diuretic effect, and expands the blood vessels to produce a temporary hypotensive effect. The weakness is ordinary, the taste is bitter and bitter. Efficacy induces normal menstruation and facilitates diuretic and bowel movements. Particularly, wax has a remarkable effect on the treatment of diseases of the knee (inflammation caused by arthritis, rheumatoid arthritis, bruises) such as the shape resembling the knee. It is also often used when the waist and legs are heavy, painful, and sometimes have muscle spasms. He is suffering from a kidney failure and is suffering from urine difficulty. He also uses it when he sees urine mixed with blood. Hypertension may cause headache, dizziness, or eye blinking, which may lower blood pressure and relax the spasm of the cerebral blood vessels. If the amount of the mussel powder added to the hind legs is less than the above range, the efficacy of the mussel can not be sufficiently expressed. On the other hand, if the amount exceeds the above range, the economical efficiency is excessively lowered compared with the improvement of the efficacy.

Further, it may further include a step of hot-water extraction of the mussel and a step of injecting the cooled mussel extract so as to include more waxy beneficial ingredients in the hind legs of the present invention. The injection amount can be 0.1 to 10 μl in one site and 1 to 100 sites in one hind leg. Injection sites are injected not only in the lean meat inside the exposed lean area but also in the lean skin in the hind leg, resulting in the distribution of beneficial ingredients in the entire hind leg.

It is preferable to further include a step of rubbing for 0.5 to 7 minutes after the injection so that the injected mist extract can be evenly distributed in the hind leg hindpaw when the mist extract is injected. If the rubbing time is less than the above-mentioned range, it is difficult for the extruded wax extract to spread evenly through the surrounding tissues. On the contrary, if the rubbing time exceeds the above range, economical efficiency is deteriorated.

The hind legs with the powdered mussel powder are dipped by the kinetics deposition method. In the kinetics deposition method, the exposed fleshy side of the hind legs is directed upward, and the exposed side is sprayed with salt, followed by rubbing until the salt melts, and the total dying period is performed for 45 to 70 days . The amount of the salt to be treated is preferably 2 to 5 parts by weight per 100 parts by weight of the hind legs. If the dwelling period is less than the above range, or if the amount of salt to be treated is less than the above range, the dewatering may not be sufficiently carried out and corruption may occur. Conversely, if the salt amount exceeds the above range, the saltiness becomes too high, As described above, in the case of injecting a mist extract, it is preferable to rub salt on the injection site in terms of prevention of corruption.

After finishing the process, the ham is immersed in water and washed. Such immersion and washing can be repeated 2 to 4 times, and the immersion time is preferably 12 to 18 hours for the first time, and 2 to 5 hours after the second time. When the immersion time is less than the above range, desalination is not sufficiently performed and the merchantability is deteriorated. On the other hand, if the immersion time exceeds the above range, desalination may proceed excessively and corruption may occur.

It is preferable that the water immersing the hind legs further contains the mist extract. It is preferable that 1 to 30 parts by weight of water is added to 100 parts by weight of the water immersed in the hind legs after being extracted with hot water and cooled. As described above, by immersing the hind legs in the water containing the mist extract, beneficial ingredients inherent in the hind leg can be contained in the hind leg fermented ham in a large amount.

The water used for cleaning should be clean and free of odor because the surface must be cleaned of dirt and other salts. When washing, wash in the order of feet, skin and flesh, and after washing thoroughly, scrape the hair and dirt remaining in the ham so that the skin is not damaged.

After washing, soak it in clean water again, wash it again, tie it with a cord, and dry it. More preferably, after the immersion and washing steps, the step of wiping the bark portion of the hind legs with alcohol before the drying and fermentation step may be further included. Thus, the microorganisms existing in the shell can be further sterilized, and the flavor of the final product can be further deepened.

With the knife hanged on the drying rack, the flesh and skin surface are trimmed with a knife to scrape away the remaining hair and dirt, and the flesh of the flesh surface is shaped so that the flesh of the flesh is collected in the middle. The shaping is performed once a day for 2 to 4 days.

Drying and fermentation are carried out at room temperature while hanging on a drying stand, and suitable for 8 to 10 months. If the drying and fermentation period is less than the above range, the fermentation is not sufficiently carried out and the merchantability is poor. On the contrary, if the drying and fermentation period is over the above range, the merchantability may be increased but the economical efficiency may be lowered.

When the period elapses, the fermented ham of the present invention is completed.

On the other hand, it is preferable that the above-mentioned horses are raised in Sancheong-gun, Kyungsangnam-do, Korea, and the hanond fermented ham of the present invention is produced by the above-mentioned method.

Hereinafter, embodiments of the present invention will be described.

Example

Example  1: Hondon Fermented ham  Manufacturing (1)

In the workshop at 5 ° C, the hind legs were placed on the workbench, and the exposed sacrum, mytus, and the clavicle were cut off, and the exposed area of the lean meat was smoothly shaped. Then, 0.4 part by weight of powdered mash powder per 100 parts by weight of horseshoe hind legs was evenly sprinkled on the exposed portion of the lean meat, 4 parts by weight of salt was sprayed per 100 parts by weight of horseshoe hind legs on the lean meat surface and then rubbed until the salt melted. I was bored for days. The leached ham was immersed and washed in water for 16 hours, then immersed and washed again for 4 hours. Washing was performed in the order of foot, skin, and flesh. After washing, the hind legs were tied with a string and dried. I put it on the drying rack and cut it with the knife and cut the dirt and the dirty thing with the knife and trimmed it once a day for 3 days so that the flesh of the flesh was collected by the hand. Drying and fermentation were carried out for 9 months at room temperature while hanging on a drying stand to produce the fermented ham of the present invention.

Example  2: Hondon Fermented ham  Manufacturing (2)

In the workshop at 5 ° C, the hind legs were placed on the workbench, and the exposed sacrum, mytus, and the clavicle were cut off, and the exposed area of the lean meat was smoothly shaped. Subsequently, 0.4 part by weight of the powdery mash powder per 100 parts by weight of horseshoe hind legs was uniformly sprayed on the area where the lean meat was exposed in the hind legs, and 1 쨉 l of the mist extract solution was injected into 5 portions and 15 shells of the lean area, And 4 parts by weight of salt per 100 parts by weight of horseshoe hind legs was sprayed on the lean meat surface, followed by rubbing for 60 days until the salt melted. The ham after the dipping process was immersed in water containing 10% by weight of the wheat extract for 16 hours, washed, and then immersed and washed again for 4 hours. Washing was performed in the order of foot, skin, and flesh. After washing, the hind legs were wiped with a spatula and bundled with a string and dried. I put it on the drying rack and cut it with the knife and cut the dirt and the dirty thing with the knife and trimmed it once a day for 3 days so that the flesh of the flesh was collected by the hand. Drying and fermentation were carried out for 9 months at room temperature while hanging on a drying stand to produce the fermented ham of the present invention.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Of course it is possible. Accordingly, the scope of the present invention should not be construed as being limited to the above-described embodiments, but should be determined by equivalents to the appended claims, as well as the following claims.

Claims (9)

(A) removing exposed pelvic joints and bones from hind legs;
(B) sprinkling 0.2 to 0.5 parts by weight of mash powder per 100 parts by weight of the rear hind leg on the exposed flesh surface;
(C) rubbing and soaking the hind legs with 2 to 5 parts by weight of salt per 100 parts by weight of the hind legs;
(D) immersing the dorsal hind legs in water and washing them; And
(E) drying and fermenting the washed hind legs,
Further comprising the step of injecting the mist extract into the hind leg at a rate of 0.1 to 10 mu L before the step (A), after the step (B), or after the step (B)
Wherein the step of injecting is performed at 1 to 100 sites per hind leg hind leg,
Wherein said injection is performed on said horseshoe hind paw and on the flesh inside said exposed flesh surface,
After the injection, the injection site is rubbed for 0.5 to 7 minutes,
Wherein the salt is rubbed on the injection site. The method according to claim 1,
Further comprising the step of shaping the lean meat before the step (A) and after the step (B). The method according to claim 1,
Wherein the bark of step (C) is performed for 45 to 70 days. The method according to claim 1,
Wherein the dipping of step (D) is performed for 12 to 18 hours. The method according to claim 1,
Wherein the dipping and washing of the step (D) is repeated 2-3 times. The method according to claim 1,
Wherein the drying and fermentation of the step (E) is carried out with the foot of the horseshoe hung up. The method according to claim 1,
Further comprising the step of shaping the flesh of the lean meat during the drying and fermentation of the step (E) so as to be collected in the middle. The method according to claim 1,
Wherein the drying and fermentation of the step (E) is performed for 8 to 10 months. A fermented ham meat produced by the method of any one of claims 1 to 8.