KR101760756B1 - The chain for skewered meats for beef and the manufacturing method thereof - Google Patents

Abstract

The present invention uses a low fat portion of traditional Korean beef to eliminate the stiff and tough texture of low fat meat, uses a special sauce to enhance the original taste of traditional Korean beef, The present invention provides a skewer roast using beef which does not discharge juice through the roast beef,
Accordingly, the present invention relates to a method of manufacturing a skewer roast using beef, wherein the low fat portion of the beef is paved and vacuum-packed 12 hours after slaughter, and water molecules liberated in the meat are combined with inorganic cations containing calcium or sodium And it is aged for 20 days in a fermentation room at 4 ° C or less so as to have a smooth texture by increasing the texture and improving the flavor and improving the flavor and texture of the fat, protein, and nucleic acid. step; The aged beef is cooked with a certain amount of bamboo salt, pepper and sesame oil, and stored in a fermentation room for 30 minutes so as to permeate the beef. Bamboo barbecue, ground beef, and rice cakes in that order, heating it instantly for 50 seconds while rotating at 500 to 600 ° C to form a preliminarily prepared skewer; Preparing sauce by mixing various materials including soy sauce and aged traditional soy sauce; And baking the rough skewer in a high-temperature charcoal, and applying the sauce three or four times before and after the skewer so that the sauce is impregnated and baked on the skewer.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a skewered roast beef skewer,

The present invention relates to a skewer roasting method using beef and a method for producing the same, and more particularly, to a method for manufacturing a skewer roasted with low fat portions of a low-fat meat by applying a sauce made of various materials to a surface of the skewer and baking, The present invention relates to a skewer roast using beef that can remove the tough texture, is rich in juice, and can enhance the inherent taste of traditional Korean beef, thereby promoting consumption of traditional Korean beef and thereby increasing the income of farm households, and a manufacturing method thereof.

In general, skewers are usually cooked with a piece of meat such as pork, pork, beef, and fish in a single bamboo skewer, sold mainly in a barbecue shop selling alcoholic beverages (liquor), or snacks Are widely sold.

Korean Patent No. 1156201 discloses a method for manufacturing skewered skewers, a skewered skewer prepared by the method, a process for producing skewer of Korean Patent Publication No. 2010-0015070, a skewer produced by the method, 2010-0104462 A method of manufacturing a fried skewer and a fried skewer manufactured by the method.

On the other hand, such skewers are also sold in convenience stores or discount stores, and the instant packaged skewers that can be warmed for 2 to 3 minutes by using microwave oven or hot water are developed and sold .

 Such packaged skewers are typically manufactured in large quantities at a grocery manufacturing plant, but meat is cooked in a steaming manner by immersing the meat pieces in a dipping solution or by using steam to cook them in a sauce, It takes a long time of about 5 minutes to get to the inside of the meat because it uses heat, so that it takes a lot of time for mass production.

On the other hand, in general, when steam is not used, the juice of the meat evaporates, so that the meat is not only stiff but also evaporates during the process of juicing, It has disadvantages.

Therefore, there is a problem that the low fat texture of beef has a stiff and tough texture, lacks juice, and can not save the taste of traditional Korean beef.

In order to solve the above-described problems, the present invention is to eliminate the stiff and tough texture of low fat meat by using low-fat portions of traditional Korean beef, to utilize the special taste of traditional Hanwoo using special sauce, And a method of manufacturing the skewer using the beef which does not discharge juice through the high temperature heating method when it is inserted into the barbecue and does not harden even when cooked.

The present invention relates to a method of manufacturing a skewer roast using beef, wherein the low fat portion of the beef is paved and vacuum-packed 12 hours after slaughter, and the water molecules released in the meat are combined with inorganic cations containing calcium or sodium, Aging in a fermentation room at a temperature of 4 ° C or lower for 20 days so as to improve the moisturizing property, improve the flavor of the fat, protein, and nucleic acid by decomposition of the fat, protein, and nucleic acid, The aged beef is cooked with a certain amount of bamboo salt, pepper and sesame oil, and stored in a fermentation room for 30 minutes so as to infiltrate the fermented beef. Bamboo barbecue, ground beef, and rice cakes in that order, heating it instantly for 50 seconds while rotating at 500 to 600 ° C to form a preliminarily prepared skewer; Preparing sauce by mixing various materials including soy sauce and aged traditional soy sauce; And baking the rough skewer in a high-temperature charcoal, and applying the sauce three or four times before and after the skewer so that the sauce is impregnated and baked on the skewer.

The sauce was prepared by mixing soy sauce and aged traditional soy sauce at a ratio of 70: 30 by volume, then adding sea water, garlic, and dried red pepper to purified water 30 at a volume ratio of 100: 100: 50 and heating at 100 캜 for 20 minutes Heating it again at 60 ° C for 70 minutes, cooling it, and filtering out the foreign matter to form a first mixed solution; A certain amount of the yellow sugar and the tastes are put in order into the first mixture, and the mixture is mixed in the order of apple, pear, ginger and garlic, and then a certain amount of mixed apple, pear, ginger and garlic are mixed in order to form a second mixture ; Adding a predetermined amount of red pepper powder and sodium L-glutaminocarbonate to the second mixed liquid, aging the mixture in a low temperature aging room at 2 to 4 ° C for 10 days to form a third mixed liquid; Adding a predetermined amount of the lemon mix liquid to the third mixture solution, and aging the mixture for 3 days to form a source.

Also, the sauce contains 30 to 40% by weight of soy sauce and aged traditional soy sauce, 25 to 30% by weight of sulfur sugar, 7 to 8% by weight of ocher, 5 to 10% by weight of apple, 5 to 10% Wherein the total weight of the garlic is 5 to 10% by weight, the red pepper powder is 1 to 5% by weight, the L-glucan sodium carbonate is 1 to 5% by weight and the lemon is 1 to 5% by weight.

According to the present invention, sterilized vacuum beef is combined with inorganic cations containing calcium or sodium to enhance the water holding capacity of the beef, which has been liberated in meat through aging, It is decomposed to form a flavor component, the flavor is improved and the texture of the flour is increased, so that a soft meat quality can be provided, thereby enhancing the consumption of the traditional Hanwoo using the inherent taste of the traditional Hanwoo, thereby enhancing the income of the farmhouse.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic diagram showing a process for manufacturing a skewer roast using beef according to the present invention. Fig.
Figure 2 is an example table showing one embodiment of a source component ratio in accordance with the present invention;

The present invention will now be described more fully with reference to the accompanying drawings, in which embodiments of the invention may be modified in various forms, and it is to be understood that the scope of the present invention is limited only by the embodiments described below Can not be done. The present embodiments are provided to enable those skilled in the art to more fully understand the present invention. Therefore, the shapes and the like of the elements in the drawings can be exaggeratedly expressed to emphasize a clearer description. It should be noted that in the drawings, the same members are denoted by the same reference numerals. Further, detailed descriptions of well-known functions and configurations that may be unnecessarily obscured by the gist of the present invention are omitted.

As shown in the figure, the method of manufacturing a skewer roast using beef according to the present invention is characterized in that the low fat portion of the beef is paved and vacuum-packed 12 hours after slaughter so that water molecules liberated in meat are combined with inorganic cations containing calcium or sodium And it is aged for 20 days in a fermentation room at 4 ° C or less so as to have a smooth texture by increasing the texture and improving the flavor and improving the flavor and texture of the fat, protein, and nucleic acid. Step.

Here, the low fat portion of the beef is used in the low fat portion, which is a non-preferred portion where consumption is low even though the price is lower than that of high quality meat such as sirloin. .

Subsequently, the aged beef is subjected to a step of storing the bamboo salt, pepper and sesame oil after the mincing, and storing the beef in the fermentation room for 30 minutes.

At this time, it is preferable that the beef be 2 ~ 3 cm long, 4 ~ 5 cm long, and 0.2 ~ 0.5 cm thick, because it is easy to penetrate the beef and sauce, Most preferably 2.5 cm, length 4.5 cm, and thickness 0.3 cm, as shown in FIG.

Subsequently, they are crossed in a bamboo barb, crossed in the order of beef and carrots, and heated at 500 to 600 ° C for 50 seconds to form a rough skewer.

Meanwhile, the sauce is prepared by mixing various materials including soy sauce and aged traditional soy sauce.

The sauce was prepared by mixing soy sauce and aged traditional soy sauce at a ratio of 70: 30 by volume, then adding sea water, garlic, and dried red pepper to purified water 30 at a volume ratio of 100: 100: 50, Heating and cooling the mixture at 60 캜 for 70 minutes, cooling and filtering the mixture to form a first mixture, adding a predetermined amount of a mixture of sulfur sugar and tastes to the first mixture, A step of mixing a predetermined amount of mixed apple, pear, ginger and garlic in order to form a second mixed solution; mixing a predetermined amount of red pepper powder and sodium L-glutamate in the second mixed solution to prepare 2 Forming a third mixed solution by aging for 10 days in a low temperature aging room at 4 ° C in a conventional pot, and adding a certain amount of lemon mix solution to the third mixed solution and aging for 3 days to form a sauce desirable.

The specific mixing ratio of the materials used in the method for producing the sauce is 30 to 40 wt% of soy sauce and aged traditional soy sauce, 25 to 30 wt% of sulfur sugar, 7 to 8 wt% of fresh flavor, 5 to 10 wt% of apple, 5 to 10% by weight of gum, 1 to 2% by weight of ginger, 5 to 10% by weight of garlic, 1 to 5% by weight of red pepper powder, 1 to 5% by weight of Lglucmin sodium carbonate and 1 to 5% by weight of lemon are preferable.

Specifically, a mixture of soy sauce and aged traditional soy sauce 35.60% by weight, 26.15% by weight of sulfur sugar, 7.12% by weight of ameal, 9.76% by weight of apple, 6.50% by weight of pear, 1.51% by weight of ginger, 5.60% by weight of garlic, 2.31% 1.75% by weight of sodium gluconate and 3.70% by weight of lemon are mixed together so that the total weight% is 100.00% by weight in total.

2, the special manufacturing source according to the present invention comprises 30 to 40% by weight, preferably 35.6% by weight, preferably 7 to 8% by weight, preferably 7.12% by weight, 25 to 30% by weight of sugar, preferably 26.15%, 5 to 10% by weight, preferably 9.76%, mix 5 to 10% by weight, preferably 6.50% Preferably 1 to 5 wt.%, Preferably 1.75 wt.%, Preferably 1 wt.% To 5 wt.%, Preferably 3.70 wt.%, (Fine powder) is adjusted to 1 to 5% by weight, preferably 2.31% by weight, and the total weight% is set to 100.00% by weight.

Then, the grilled skewer is baked at a high-temperature charcoal, and the sauce is applied to the skewer three to four times before and after the skewer so that the sauce is impregnated and baked on the skewer.

Meanwhile, the rough skewer and the sauce, which are provided as described above, can be individually vacuum-packaged and sold to consumers and can be baked directly at home.

As described above, the skewer using the beef according to the present invention and the method for producing the same can be prepared by preparing skewers using low fat beef, which is a specific region of a non-preferred traditional Korean beef, Then, the sauce was inserted into the barbecue by inserting it into the barbecue, heated at a high temperature for a moment, and sauces formed by mixing various kinds of ingredients in a rough skewer were applied to the skewer, It is possible to provide a skewer roast which eliminates the stiff and tough texture of the region, saves the taste of traditional Hanwoo, does not emit juice, and does not harden even when cooled, thus promoting the consumption of low-fat portions of traditional Hanwoo, It is a useful and industrially useful product for consumers to supply beef at low prices. It is a highly inventive possibility.

The embodiments of the beef skewer of the present invention described above are merely illustrative and those skilled in the art will appreciate that various modifications and equivalent embodiments are possible without departing from the scope of the present invention. You will know very well.

Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

A method for manufacturing skewers using beef,
The beef low fat area was pasteurized vacuum pavement 12 hours after slaughter, and water molecules liberated in meat were combined with inorganic cations containing calcium or sodium to improve water holding ability, And aging in a fermentation room at a temperature of less than 4 캜 for 20 days so that the flavor is improved by the decomposition of the nucleic acid and the flavor is increased and soft texture is increased;
The aged beef is cooked with a certain amount of bamboo salt, pepper, and sesame oil after being reduced to 2 to 3 cm in width, 4 to 5 cm in length, and 0.2 to 0.5 cm in thickness, and then stored for 30 minutes in a fermentation room.
Bamboo barbecue, ground beef, and rice cakes in that order, heating it instantly for 50 seconds while rotating at 500 to 600 ° C to form a preliminarily prepared skewer;
A mixture of 5 to 10% by weight of apple, 5 to 10% by weight of ginger, 1 to 2% by weight of ginger, 5 to 10% by weight of garlic 5 1 to 5% by weight of red pepper powder, 1 to 5% by weight of sodium L-glutamate and 1 to 5% by weight of lemon, based on 100% by weight of the total weight; And
Baking a rough skewer on a high-temperature charcoal, and applying the sauce three or four times before and after the skewer so that the sauce is impregnated and baked on the skewer.
The method according to claim 1,
The method of producing a source,
The mixture of soy sauce and aged traditional soy sauce was mixed at a volume ratio of 70:30. Then, the mixture was heated at 100 ° C. for 20 minutes, heated at 60 ° C. for 70 minutes, Cooling and filtering out the foreign substances to form a first mixed liquid;
A certain amount of the yellow sugar and the tastes are put in order into the first mixture, and the mixture is mixed in the order of apple, pear, ginger and garlic, and then a certain amount of mixed apple, pear, ginger and garlic are mixed in order to form a second mixture ;
Adding a predetermined amount of red pepper powder and sodium L-glutaminocarbonate to the second mixed liquid, aging the mixture in a low temperature aging room at 2 to 4 ° C for 10 days to form a third mixed liquid;
Adding a predetermined amount of the lemon mix liquid to the third mixed solution, and aging the mixture for 3 days to form a source;
≪ RTI ID = 0.0 > 1. ≪ / RTI >
delete delete A skewer with beef prepared according to claim 1.

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