KR101693451B1 - Ham using frozen pork and Manufacturing method of theref - Google Patents

Abstract

The present invention relates to frozen pork-based ham and a method for manufacturing the same. The frozen pork-based ham manufacturing method according to the present invention includes: a thawing step of thawing prepared frozen pork; a cutting step of cutting the thawed pork; a mixing step of mixing the cut pork with a measured auxiliary raw material; a heat treatment step of heating the pork after the mixing with the auxiliary raw material; a molding step of molding the heated pork; and a packaging step of cooling and then packaging the molded pork. According to the present invention, a process is provided in which ham can be conveniently manufactured by the use of frozen pork available on the market. In addition, blood is removed and fat is partially removed by pressing in the cutting step since the frozen pork is cut after thawing instead of being thawed after cutting, and thus the ham can be easily manufactured without fishy smell. Furthermore, salted graviola leaf powder is mixed with the cut pork between the cutting and the mixing, and thus a decline in mouthfeel resulting from pork fat removal can be prevented while its flavor and preference can be improved.

Description

Technical Field [0001] The present invention relates to a frozen pork and a manufacturing method thereof,

More particularly, the present invention relates to a method of manufacturing a frozen pork using a frozen pork and a method of producing the same, in which even though frozen pork is used, excellent flavor, taste, and flavor are provided to increase the degree of preference.

Flesh is cooked thinly with a sticky lump of boiled well pressed.

These cured kernels are not only dehydrated but also eluted a large amount of fat, so they are dried when they are left in the air for a long time, and there is a problem that they taste bad in the refrigerator and deteriorate in the refrigerator for 3 or 4 days.

These breasts can be seen as a ham in a broad sense.

Ham is originally a term used to refer to the thigh meat of pork, and its processed product is called ham. Now, its meaning is expanded to use meat other than pork meat, or products using meat other than pork meat, .

Generally, most of the ham is subjected to a smoking process during manufacture. In this smoking process, the aldehyde or phenol contained in the smoke penetrates into the surface and the inside of the raw material of the ham so that the sterilization and preservative effect of the ham is increased At the same time, it has a unique flavor.

The main ingredients of ham are protein and lipid.

Proteins and fats in ham are typical of meat products, and proteins contain essential amino acids, making them highly nutritious.

The fat is also of high quality and has a wide range of uses as food. In addition, ham contains a lot of vitamin B1, is suitable for our diet centered on rice, and is rich in iron, phosphorus, calcium, and collagen, so it is widely used as a snack for young and growing teens as well as workers and aging seniors. .

Ham has a lot of protein, and it is used instead of the meat product which is added with the conventional meat product.

You can also slice the ham thinly or fry it in oil, appetizer, sandwich, etc., and slice it into a ham steak.

As the amount of consumed ham increases, a variety of ham manufacturing techniques have been proposed to satisfy consumers' new preferences.

Among them, "Method for manufacturing Cheonggukjang ham" (Korean Patent Registration No. 10-0526424, Patent document 1) discloses a method of producing ham by dipping a raw material of ham into a drench liquid containing chongkukjang, which is a traditional fermented food of Koreans, A technique for making high ham is disclosed.

In the above Patent Document 1, it is disclosed that ham meat is mixed with various kinds of meat in addition to pork alone.

However, the fat content of each meat is different, the quality of fat is different, and the texture and taste of lean meat are different.

In another technique, "a method of manufacturing steam-processed and fried processed pig meat" (Korean Patent Registration No. 10-1413003, Patent Document 2), pork and pig skin are put into a steamer, For 90 minutes, steamed at 95 ° C for 120 minutes, and boiled pork and pork in a cooling container filled with ice and water to cool the pork and pork shells. A washing step for separating, a crushing step for crushing pork and pork bark separated from the foreign material, a post-treatment step in which a mixture of crushed pork and pork bark is introduced into a steamer and then steamed at 100 ° C for 25 minutes, Into the molding casing and the mixture filled in the molding casing are put into the smoke and the smoke is smolded at 50 ° C for 5 minutes and the molded casing is removed After the molding compound was cut been cooked is formed consists of a packaging step of packaging process, there is a simple technique is disclosed to ingestion without cooking.

However, in the case of pig breeding, there is a specific job, and there is a problem that the crunchy texture of the collagen is largely scratched and widely popularized.

Therefore, it will be necessary to formulate the meat according to the examination and experiment according to the preference of the consumer in the manufacture of the meat.

On the other hand, in general, the manufacturing process of the meat is usually performed by removing the blood from the raw meat slaughtered at the slaughterhouse, drying it after drying it by a method such as a tendonitis or a wet method, and then heating it.

This process does not raise any problems for distributors with large-scale manufacturing facilities, but for producers with ordinary households or small-scale manufacturing facilities, it is necessary to prepare the raw meat and prepare the process of self- If it does not have sufficient space, it will be difficult to manufacture.

KR 10-0526424 B1 (Oct. 28, 2005) KR 10-1413003 B1 (2014.06.23)

The present invention provides a method for manufacturing a meat using a frozen pork and a method for manufacturing the meat using the frozen pork sold in the market.

Specifically, frozen pork is cut and then thawed without cutting, so that it can be easily grinded while the meat is crushed and the fat is partially removed in the process of cutting.

In addition, in the case of frozen raw meat with a certain amount of blood removed from the slaughterhouse during the slaughtering process, the remaining blood in the cutting process after the thawing is further removed, thereby making it possible to produce a broth having excellent taste, flavor and flavor.

In addition, the gravure-treated graviola powder is mixed with the cut pork between cutting and mixing to prevent the drop of the texture due to the removal of pork fat and to have a unique flavor using gravia, thereby enhancing consumer preference.

In particular, prior to mixing the gravure treated gravure powder, it is intended to remove the fat from the frozen pork so as to prevent excessive fat content and to increase the preference to the consumer.

In addition, in order to match the flavor and liver, it is intended to further improve the taste, flavor and flavor even though the raw material of the raw material is not included in the raw material of the raw material and is not treated with the raw material.

In order to solve the above-mentioned problems, the present invention provides a method of manufacturing a chicken meat, comprising the steps of preparing a frozen pork meat and defrosting the frozen pork meat; A cutting step of cutting the defrosted pork; A mixing step of weighing and adding the supplementary material to the cut pork meat; A heat treatment step of heating the pork containing the subsidiary material; A shaping step of shaping the heat-treated pork; And a packaging step of cooling the molded pork after it is packed.

In the above-described configuration, the graviola blending step may be further comprised of blending gravy leaf powder with the cut pork between the cutting step and the blending step.

In addition, in the mixing step, the supplementary raw material may include 0.1 to 1% by weight of the initial powder of sunflower seeds, based on the total weight of the additives.

In addition, the fat removing step for removing fat from the frozen pork before the defrosting step is performed first.

The present invention is characterized in that the meat using the frozen pork is produced by the production method according to any one of the above production methods.

According to the present invention, it is possible to provide a process capable of easily producing frozen meat using frozen pork sold in the market.

Specifically, frozen pork is cut and then thawed without cutting, so that it can be cut easily and the fat can be removed and the fat can be partially removed in the process of cutting.

In addition, in the case of frozen raw meat in which the blood is removed to some extent during the slaughtering process at the slaughterhouse, the remaining blood in the cutting process after the thawing is further removed, so that it is possible to produce the meat with excellent taste, flavor and flavor.

In addition, by mixing gravure-treated graviola powder with the cut pork between cutting and blending, it is possible to enhance the preference of consumers by preventing grains from being deteriorated due to the removal of pork fat and having unique flavor using gravia.

In particular, removing the fat from the frozen pork prior to mixing the gravure treated gravia powder can prevent excessive fat content and increase the preference to the consumer.

In addition, the flavor, aroma, and flavor can be further improved even though the raw ingredients of the raw materials are included in the raw material for mixing the flavor and the liver so that the raw ingredients are not treated.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process chart showing a process for producing a frozen pork meat using the frozen pork of the present invention. Fig.
Fig. 2 is a process diagram showing a process using graffiti treated leaf grains in the present invention. Fig.
FIG. 3 is a process chart showing a process using the date and time in the present invention. FIG.
FIG. 4 is a process chart showing a process using gravure leaf powder and a mustard seedling together in the present invention. FIG.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG.

1. Thawing step

Prepare frozen pork and defrost.

Frozen pork can be processed at the slaughter house after cutting and trimming, and then the frozen pork, frozen pork, etc. can be prepared after finishing trimming and finishing after finishing the pork, and then frozen pork.

At this time, if the graviola mixing step described later is performed, a fat removing step of removing fat from the frozen pork using a knife or the like may be performed before proceeding to the defrosting step.

Removing fat does not remove all of the fat in the pork, but the worker can simply go to work to remove the large fat layer.

2. Cutting step

Normally, cutting of pork is done in the state that freezing is excluded and raw meat is cut or frozen.

That is, it does not cut frozen pork.

This is because the frozen pork is not only difficult to cut, but also can not sustain the texture of the meat.

However, in the present invention, the frozen pork is thawed while being defrosted.

As a means for cutting, it can be done by a knife in case of manual work, and in case of using an automated machine, it is possible to use a blender, meat cutter, and the like.

At this time, the thawed pork contains a large amount of water and is in a soft state and can not be cut well.

In order to compensate for this, the frozen pork can be first cut, then frozen again, and the frozen pork can be thawed and then second cut.

This cutting process acts as if it breaks the pork and tears it up. In this process, the pores of the flesh leaks out more and the separation of the fat layer becomes better.

Meanwhile, a graviola blending step may be further provided in which the pork treated with the thus cut pork is blended with graviola leaf powder.

Graviola is the origin of the tropical Americas, with pointed ends of leaves and warts on petiole.

Normally graviola is called uganabana, and its elliptical green color is fragrant.

White flesh of spongy taste is similar to mango and pineapple.

Such graviolas have typically been utilized as raw materials for fruits.

Recently, it has been known that graviola leaves contain a large amount of anticancer component called ananasin, and the technique of providing the leaf as a tea is known.

However, there is a problem in that useful components are lost in the process of drying and polishing the graviola leaves.

In addition, the graviola leaf itself has a unique strong smell, which is why it is not well utilized as a common food ingredient.

The applicant of the present invention has found that when the graviola leaves are treated with salt water treatment as in the case of soaking the kimchi and then added to the process of producing meat of the present invention, a strong strong odor is reduced, I found that many were removed, and the meat was soft.

In this method, graviola leaves are soaked in a container containing salt in water and aged for 6 to 12 hours, and then the aged graviola leaves are cut or crushed.

In addition, the graviola mixing step is mixed with the fat-removed pork through the fat removal step as described above. In this case, the fat is removed to soften the easy-to-feel texture and provide a unique flavor of graviola The degree of preference can be increased.

At this time, it is preferable that the gravy-treated graviola leaves and the pork cut to be cut are composed of 1 to 2 parts by weight of graviola leaf powder based on 100 parts by weight of pork.

When the weight of the graviola leaf powder is more than 2 parts by weight with respect to 100 parts by weight of the pork, the flavor is too strong and the popular taste is lowered. When the weight is less than 1 part by weight, the texture and flavor are not improved.

3. Blending step

Weigh the ingredients in the cut pork and mix.

Examples of additives include salts, spices, coloring agents, lipids, saccharides, and the like.

Specific examples thereof include additives of 10 to 20% by weight of salt, 0.5 to 10% by weight of spices, 0.05 to 0.5% by weight of a coloring agent, 0.5 to 10% by weight of glue, 0.5 to 10% have.

The spice may include onion, pepper, garlic, pepper, mustard, cinnamon, curry powder, etc., alone or in various mixtures.

The coloring agent may be any one of nitrate, nitrite, and sodium nitrite, or a mixture thereof.

MSG and the like may be used as the known food additives.

As the saccharides, known sugars such as sugar and liquid fructose can be used.

The content of such additives may be 1 to 10% by weight based on the weight of the cuticle to be produced.

At this time, it is possible to use an early morning sowing which was not used in the conventional meat processing process for the sub ingredient.

In this case, the preferred early-morning powder is preferably 0.1 to 1% by weight of the total weight of the additives.

It has been widely used for reproductive medicine because it is known to be effective for diabetes and hypertensive kidney disease in folk medicine of Southeast Asia such as Indonesia, China and Japan.

(Korean Patent Registration No. 1360223) with Baekjangam and red ginseng mixed with Namgwoncho, extracted with water, and then heated, heated and fermented to the culture medium A technique for producing a fermentation broth by inoculation has been disclosed.

In addition, as a result of the Internet survey related to the beginning of the first half of the first half of the year, the leaves of the first half of the moon are dried and put into water and boiled.

Thus, the beginning of the first half of the menstrual cycle is still enough to be used as a health supplement food through fermentation, or to the level of tea boiled in water.

The inventors of the present invention found that when a small amount of water was added to the process of developing meat of the present invention by accidentally wasting water on the first half of the first half of the present invention, It was found that when using the weight, it had a good flavor.

4. Heat treatment step

The pork containing the above-mentioned subsidiary material is subjected to heat treatment in the same manner as in the conventional frying processing.

At this time, it is also possible to conduct the smoke treatment at a temperature of 50 to 80 ° C by a heat treatment before the heat treatment.

In boiling, boiling pork is added to the inside of the vessel, and purified water is added, followed by heat treatment at 80 to 90 ° C for 15 minutes to 1 hour and 30 minutes.

5. Forming step

The heat-treated pork is formed by a method such as cutting in the same manner as in the ordinary meat-making process.

6. Packaging steps

After cooling the molded pork, wrap it in a plastic container.

Hereinafter, an embodiment of the present invention will be described.

Frozen meat, calf, and sirloin were weighed and weighed at the same weight in a butcher shop.

The frozen pork purchased was thawed at room temperature for 6 hours.

The thawed pork was placed in a mixer and cut.

On the other hand, 100 g of a raw material was prepared by mixing 5 g of salt, 15 g of salt, 5 g of spice mixed with onion, pepper and garlic at the same weight ratio, 0.3 g of nitrite color developing agent, 7 g of MSG, 7 g of oligosaccharide,

1 kg of the cut pork and 100 g of the supplementary material were blended and mixed with purified water and a mixture thereof. After heating for 30 minutes at 90 ° C, the pork heated in the container was taken out and cut into a rectangular shape, Were prepared and packed in plastic containers.

The fat of the purchased frozen pork was removed with a knife and graviola leaves were separately prepared and treated with salt water for 6 hours and then 1.5 parts by weight of 100 parts by weight of cut pork After mixing and preparing, the meat of Example 2 was prepared.

<Experimental Example 1> Sensory Test 1

Pork meat was prepared in Comparative Example 1 through an online shopping mall, and pork ham was prepared in Comparative Example 2.

Also, proceeding in the same manner as in Example 1, except that before cutting by freezing, thawing followed by thawing was carried out to prepare the meat of Comparative Example 3.

The prepared broths were baked in the same manner on the pan with oil, and sensory evaluation of taste, aroma, and overall acceptability were carried out for the broth baked and compared.

The sensory evaluation was divided into taste, flavor, color, and texture, and evaluated using the 9 point method.

In consideration of age and gender, the subjects were selected 40 men and women aged between 30 and 60 by age group.

Table 1 shows the results of sensory evaluation on taste, flavor, color and texture.

division flavor incense Color Texture Synthesis Example 1 7.2 7.2 8.4 7.3 7.5 Example 2 8.4 8.5 8.2 8.7 8.5 Comparative Example 1 6.3 5.3 5.2 5.8 5.6 Comparative Example 2 4.2 5.1 4.2 4.2 4.4 Comparative Example 3 6.7 4.2 6.5 5.1 5.5

Sensory test value (9: very good, 0: very bad)

From the results of Table 1, it was evaluated that the curd of Examples 1 and 2 was superior to the curd of Comparative Examples 1 to 3 in terms of taste, aroma, and texture.

In particular, it was found that there was a large difference in flavor and texture compared with Comparative Example 3, which was only different in order.

Furthermore, it was found that the taste, aroma, and texture of the gravure leaf powder treated with bare earth were superior to those of Example 1.

Claims (5)

In the method for producing meat,
A defrosting step of defrosting after preparing frozen pork;
A cutting step of cutting the defrosted pork;
A mixing step of weighing and adding the supplementary material to the cut pork meat;
A heat treatment step of heating the pork containing the subsidiary material;
A shaping step of shaping the heat-treated pork;
A packaging step of cooling and molding the molded pork;
And,
The graviola leaves are aged for 6 hours to 12 hours in a vessel which is composed of the cutting step and the mixing step and in which salt is added to water, and then the aged graviola leaves are pulverized and the gravure treated graviola leaf powder is cut A graviola mixing step to be mixed with pork;
Further,
In the mixing step, 0.1 to 1% by weight of the starting powder is contained in the supplementary raw material,
Wherein the graviola powder to be mixed in the graviola mixing step is mixed with 1 to 2 parts by weight of graviola leaf powder based on 100 parts by weight of pork.
delete delete The method according to claim 1,
Wherein the fat removing step for removing fat from the frozen pork is performed prior to the defrosting step.
A frozen pork using frozen pork according to any one of claims 1 to 4.

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