KR101785365B1 - Method for manufacturing natural curing solution, and method for processing raw meats using same - Google Patents

Method for manufacturing natural curing solution, and method for processing raw meats using same Download PDF

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KR101785365B1
KR101785365B1 KR1020150177427A KR20150177427A KR101785365B1 KR 101785365 B1 KR101785365 B1 KR 101785365B1 KR 1020150177427 A KR1020150177427 A KR 1020150177427A KR 20150177427 A KR20150177427 A KR 20150177427A KR 101785365 B1 KR101785365 B1 KR 101785365B1
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South Korea
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weight
temperature
natural
raw meat
meat
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KR1020150177427A
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Korean (ko)
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KR20170070366A (en
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정락명
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골든덕영농조합법인
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/002Preservation in association with shaping
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/02Preserving by means of inorganic salts
    • A23B4/023Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/03Drying; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/044Smoking; Smoking devices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/12Preserving with acids; Acid fermentation

Abstract

Preparing a raw meat mixture containing 6 to 10% by weight of the raw meat, 6 to 10% by weight of the natural mother liquor of the raw meat, and 1.5 to 2.5% by weight of the nutriment of the raw meat using a vacuum tumbler whose internal pressure is lower than atmospheric pressure, Physically mixing the mixture at a temperature of 5 to 10 DEG C to permeate the natural broth liquid into the broth, aging the broth having the natural broth liquid impregnated at a temperature of 5 to 10 DEG C, A step of drying the surface of the raw meat at a temperature of 55 to 65 DEG C, a step of smoking the raw meat surface whose surface is dried at a temperature lower by 2 to 10 DEG C than the temperature of the drying step, , Releasing the heat contained in the grilled raw meat to the outside at room temperature, and heating the heat-released raw meat in a refrigerator room having a center temperature of 5 to 10 DEG C It may be provided wonyuk method of processing comprising the step of each.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a natural dipping liquid and a method for processing raw meat using the same,

The present invention relates to a natural drench liquid and a method of processing the same using the drench liquid. After the natural drench liquid having no chemical seasoning added thereto is poured into the raw meat, a process such as aging, drying, This is related to the processing method of the raw meat to be carried out.

Ducks have been used for high quality food for a long time. According to the literature of Bupyeon Gangmok and Dongwoo Bohak, they have detoxifying effect and are effective for adult diseases such as hypertension, arteriosclerosis and diabetes, and help in postpartum cooking and recovery of high protein and high calorie foods. It is known. Duck meat oil contains a large amount of essential fatty acids such as linoleic acid, arachidonic acid and linolenic acid, which are essential for human body. It suppresses cholesterol in blood and facilitates the supply of oxygen to the body. It is effective for circulatory diseases and prevention of aging, obesity, frailty improvement. Duck meat is also the best source of nutrients due to its high quality minerals such as essential amino acids and minerals, vitamins C, E, B1, B2, calcium, phosphorus, iron and potassium. Accordingly, various methods of cooking ducks are known, but research has been actively conducted on methods for processing duck meat which can increase the preference degree due to the peculiar smell of ducks and the lack of preference due to excessive fat content.

For example, Korean Patent Registration Publication No. KR1028665B1 (Applicant: Chonnam National University, Industry & Academy Collaboration Foundation, Application No. KR20100047243A) discloses a method of preparing a pumpkin powder by dissolving in an amount of 0.15-3.0% The solution mixed with the above solution of the pumpkin powder and the drench solution is injected into the duck raw meat, and the smoked duck is produced by aging and smoking so that the color, taste and flavor are excellent and the preference of the digger can be improved. And the production of smoked ducks with high commercial and storage properties is disclosed.

As more and more modern people are interested in their own health care, people are feeling aversion to various chemical seasonings and increasingly avoiding chemical seasoning. Traditionally, processed products or fuming products for meat meats have used saline solutions containing chemical seasoning such as mica, sugar, and phosphate. It has been reported that the above-mentioned misoprostol causes side effects such as muscle stiffness, nausea and the like at the time of ingestion of a large amount of sugar, and that the sugar is complicated in the digestive process in the human body and induces childhood obesity, and this phosphate is closely related to the invention of lung cancer . Accordingly, the need for a method for producing fried meat products such as ducks, chickens, and pigs without adding chemical seasoning is increasing in terms of improving public health

Korean Patent Registration Publication No. KR1028665B1

SUMMARY OF THE INVENTION It is an object of the present invention to provide a natural detergent solution to which a chemical seasoning such as mugwort or sugar is not added.

Another technical problem to be solved by the present invention is to provide a method of processing raw meat using a natural deionized solution to which no chemical seasoning is added.

Another technical problem to be solved by the present invention is to provide a method of processing raw meat having high food safety and storage stability.

The technical problem to be solved by the present invention is not limited to the above.

In order to solve the above-described technical problems, the present invention provides a method of processing raw meat.

According to one embodiment, the method of processing the broth comprises the steps of: preparing a broth containing a broth, 6 to 10% by weight of the broth of the broth, 1.5 to 2.5% by weight of the broth, Physically mixing the above-mentioned raw meat mixture at a temperature of 5 to 10 캜 using a vacuum tumbler whose pressure is lower than atmospheric pressure to infiltrate the raw chicken meat with the natural chicken liquor, Aging at a temperature of 10 to 10 占 폚, drying the surface of the aged raw meat at a temperature of 55 to 65 占 폚, smoldering the meat which has been dried at a temperature of 2 to 10 占 폚 lower than the temperature of the drying step Baking the smoked raw meat at a temperature of 70 ° C or more and less than 80 ° C, releasing the heat contained in the raw meat to the outside at room temperature, The center temperature of the meat may comprise the step of cooling within the range of 5 to 10 ℃ cold room.

According to one embodiment, the natural bodily fluid may be at least one selected from the group consisting of at least one selected from the group consisting of at least one selected from the group consisting of at least one selected from the group consisting of sun salt, Pepper, laurel, rosemary, and time, by thermomechanical processing.

According to one embodiment, the method of processing the broiler meat may include that the silver salt is provided in an amount of 8.3 to 8.7% by weight of the natural material, and the amorphous sugar is provided in an amount of 13 to 17% by weight of the natural material.

According to one embodiment, the sum of the weight% of rosemary and said time for said natural material may comprise 0.1% by weight.

According to one embodiment, the step of infiltrating the broth with the natural bodied liquid is performed for 150 to 210 minutes, the step of aging the broth is performed for 19 to 21 hours, the heat contained in the broth is released to the outside The releasing step may be performed for 5 to 15 minutes, and the step of cooling the broth may be performed for 2 to 3 hours.

In order to solve the above-described technical problem, the present invention provides a natural soil-bearing liquid.

According to one embodiment, the natural detergent liquid is extracted from a natural material, wherein the natural material may comprise 8.3 to 8.7% by weight of a salt of the sun, and 13 to 17% by weight of a non-salted sugar of the natural material.

According to an embodiment of the present invention, the natural material may be selected from the group consisting of the sun-dried salt, the non-amorphous sugar, purified water, squash, apple, pear, carrot, onion, green onion, garlic, ginger, mushroom, jujube, cinnamon, kelp, Pepper, laurel, rosemary, and time.

According to one embodiment, the sum of the weight% of rosemary and said time for said natural material may comprise 0.1% by weight.

According to one embodiment, the natural detergent liquid may include one prepared by heating the natural material at a temperature of 100 to 150 캜 for 3 hours.

According to the embodiment of the present invention, natural materials including sun salt and non-crystalline sugar are used in place of chemical additives including mica, sugar, and phosphate commonly used in the production of dipping solution, Can be prepared. In addition, by processing the raw meat with the abovementioned natural deodorizing liquid, a method of processing meat without adding chemical additives harmful to the human body can be provided. Accordingly, it is possible to solve the anxiety of consumers who perceive that harmful chemical additives are excessively used in processed products by providing a healthy raw meat product in which a chemical additive is not added to modern people who are exposed to chemical additives, The use of the extract of the present invention can provide a method of processing an effective broiler product.

1 is a flowchart for explaining a method of processing raw meat according to an embodiment of the present invention.
2 is a flow chart for explaining a method of producing a natural bacterium liquid according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the technical spirit of the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

Also, in this specification, 'and / or' are used to include at least one of the front and rear components.

The singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. It is also to be understood that the terms such as " comprises "or" having "are intended to specify the presence of stated features, integers, Should not be understood to exclude the presence or addition of one or more other elements, elements, or combinations thereof.

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.

FIG. 1 is a flow chart for explaining a method of processing raw meat according to an embodiment of the present invention, and FIG. 2 is a flowchart for explaining a method of manufacturing a natural bacterium liquid according to an embodiment of the present invention.

Referring to FIG. 1, a broth containing 6 to 10% by weight of natural broth, 6 to 10% by weight of broth, and broth of 1.5 to 2.5% by weight of broth can be prepared (S100). For example, the raw meat may be raw meat processed into duck, chicken, or pig. The natural soil-bearing liquid can be prepared by extracting from a natural material. 2, the method for producing the natural detergent solution includes a pre-treatment step (S10), a weighing step (S20), a heating step (S30), a natural deionized water extracting step (S40), and a cooling step (S50) .

The pre-treatment step (S10) may include washing and drying after checking the freshness of the natural material. According to one embodiment, the freshness of the natural material can be selected through the inspection of the freshness of the natural material. Also, among the natural materials, the vegetable and fruit bark and / or cotyledon can be removed. Thereafter, the trimmed natural material may be washed with tap water more than three times, and then dried by a jar.

The natural material may be at least one selected from the group consisting of at least one selected from the group consisting of at least one selected from the group consisting of atelocollagen, Time. The pumpkin and the carrot of the natural material may have a function of imparting a sense of aesthetics to the raw meat. The apple and the pear may have a function of softening the meat quality of the raw meat, and the onion may impart sweetness And the garlic, the ginger, the mushroom, the pepper, and the lawn may have a function of removing the ingestion of the raw meat, and the jujube and the cinnamon and the herb plants, The time may have a function of imparting a flavor to the raw meat, and the raw egg, the licorice, and the octagonal may have characteristics of a refreshing food. Particularly, by using a natural material including sun salt and non-amorphous sugar instead of a chemical additive, which is commonly used in the production of a dyestuff solution, and containing a chemical source including starch, sugar, and phosphate, the natural dyestuff solution, which is harmless to human body and has health- .

The metering step (S20) may include weighing the natural material that has undergone the pretreatment process according to the mixing ratio of the natural material according to the present invention. According to one embodiment, the silver salt may be weighed to 8.3 to 8.7 weight percent of the natural material and the amorphous sugar may be weighed to 13 to 17 weight percent of the natural material. Further, according to one embodiment, the sum of the weight% of rosemary and said time for said natural material may be 0.1% by weight. Specifically, the components and contents of the natural detergent solution according to one embodiment of the present invention are shown in Table 1 below.

Name of material Weight (g) weight(%) Purified water 8,460 21.15 Sweet pumpkin 4,800 12 Apple 2,400 6 ship 2,400 6 carrot 2,400 6 onion 4,800 12 wave 1,200 3 garlic 1,200 3 ginger 600 1.5 Shiitake mushrooms 120 0.3 Jujube 600 1.5 cinnamon 300 0.75 Kelp 200 0.5 Hwanggi 400 One licorice 400 One Octagonal 120 0.3 pepper 120 0.3 Month 40 0.1 Sun salt 3,400 8.5 Noncrystalline sugar 6,000 15 Rosemary 20 0.05 time 20 0.05 Sum 40,000 100

The heating step (S30) may include heating the weighed natural material to a temperature of 100 to 150 DEG C to produce the natural soil-bearing liquid. According to one embodiment, the natural soymilk solution can be prepared by heating the metered natural material to a temperature of 120 DEG C for 3 hours using a pot.

The step (S40) of extracting natural bodied liquid may include removing solid matter from the prepared natural bodily fluid. In other words, the solid content can be separated and removed from the produced natural bodily fluid, and the natural bodily fluid in a liquid state can be extracted.

The cooling step (S50) may include cooling so that the center temperature of the extracted natural soil-borne liquid is a temperature of 5 to 10 DEG C or less. According to one embodiment, the extracted natural bodily fluid may be stored in a closed container for 2 to 3 hours until the center temperature of the extracted natural bodily fluid reaches a temperature of 5 to 10 ° C or less have.

By means of a vacuum tumbler whose internal pressure is lower than atmospheric pressure, the above-described solid meat mixture prepared in step S100 may be physically mixed at a temperature of 5 to 10 DEG C to infiltrate said raw meat liquid (S200). Specifically, after the raw meat and the raw meat mixture containing the natural bodied liquid are put into the vacuum tumbler, the natural bodied liquid can be infiltrated into the raw meat by the physical frictional force by the rotation of the vacuum tumbler . According to one embodiment, the crude meat mixture may be introduced into the vacuum tumbler having an internal pressure of 10 kPa and then physically mixed at a temperature of 5 캜 to infiltrate the raw chicken liquor.

The broth in which the natural bodied liquid is impregnated can be aged at a temperature of 5 to 10 ° C (S300). The broth in which the natural soil solution has been infiltrated can be aged for 19 to 21 hours. According to one embodiment, the broth in which the natural detergent is impregnated can be aged for 20 hours at a temperature of 5 ° C.

The aged broth can be shaped into a desired shape using a sharp-pointed object. There is no particular limitation on the method of shaping the above-mentioned raw meat. According to one embodiment, the aged broth is poured into a sharp-edged skewer, and then the broth is hooked onto a trousers to fix the broth in a desired shape.

The surface of the aged broth may be dried at a temperature of 55-65 [deg.] C (S400). Moisture can be removed from the surface of the aged broth through the drying process. Surface drying of the aged broth can effectively cause a smell to be attached to the surface of the broth at a smokestage step (S500) described later. Accordingly, the drying temperature is set such that the surface of the raw meat is dried, while the inside of the raw meat is not ripe.

According to one embodiment, the aged broth may be placed in a fuming machine having an internal temperature of 60 DEG C and then dried for 90 minutes. When the drying temperature is 65 ° C or higher, the inside of the aged broth is ripe, and the oil of the broth can be discharged to the outside. The discharge of the inner oil of the above-mentioned meats can improve the meat quality of the processed meat.

After the drying step, the meat having the surface dried may be smoked (S500). The fumigation step may be carried out at a temperature 2 to 10 ° C lower than the temperature at which the aged broth is dried. According to one embodiment, the oak sawdust can be fired to smolder the meat, and the meat can be smoked for 18 minutes at a temperature of 58 ° C. As a result, the haze flavor can be adhered to the above-mentioned meat that has been dried.

The smoked meat can be baked at a temperature of 70 ° C or more and less than 80 ° C (S 600). According to one embodiment, the smoked poultry can be baked for 45 minutes at a temperature of 78 ° C. When the temperature of baking the smoked meat is 80 DEG C or higher, the amount of oil discharged from the smoked meat can be increased sharply. As a result, the meat quality of the above-described raw meat can be deteriorated. On the other hand, when the temperature of baking the above-mentioned raw meat is 70 ° C or more and less than 80 ° C, the inside of the raw meat is smoothed and the amount of oil discharged from the raw meat is minimized, have.

In addition, in the case of general microorganisms, it is killed at a temperature of 70 ° C or higher. Therefore, since the bacteria contained in the broth are killed at a temperature of 70 ° C or more and less than 80 ° C, the food safety of the broth can be enhanced.

The time for baking the smoked poultry can be adjusted according to the size of the smoked poultry. For example, as the size of the smoked poultry meat increases, the time to bake the smoked poultry meat may become longer.

The heat contained in the grilled meat can be released to the outside at room temperature (S700). According to one embodiment, the salvaged frozen meat may be left in the room temperature environment for 5 to 10 minutes to release the heat contained in the frozen meat.

The heat-liberated frozen meat can be cooled in a refrigerator having a center temperature of 5 to 10 DEG C (S800). Specifically, the heat-dissipated meats can be cooled in the refrigerating compartment and the propagation of bacteria contained in the heat-dissipated meats can be minimized. According to one embodiment, the heat-liberated broth may be stored for 2-3 hours in the refrigerator with a center temperature of 10 ° C and cooled.

After the step of cooling the opened raw meat, a foreign substance removing process, an inner wrapping process, a good quality testing process, an outer packaging process, and a refrigeration process may be performed on the raw meat to leave the raw meat.

The foreign matter removing process for the raw meat may include removing the foreign matter present on the surface of the raw meat, which has been exposed to heat, and foreign substances adhering to the surface of the raw meat during the process.

The inner wrapping step may include slicing the raw meat from which the nastiness and the foreign matter have been removed according to the standard, measuring the weight of the raw meat to a predetermined weight, and vacuum packing or container packing.

The good product testing step may include detecting noxious metal contained in the packed meat.

The outer wrapping step may include taping the packed raw meat of the good product which has passed through the quality test step in a paper box.

The refrigeration process may include storing the freshly packaged meats in a refrigerator to maintain the freshness of the packaged meats.

The meat stored in the refrigerator can be delivered to the consumer in a fresh state when the demand for the meat is generated.

INDUSTRIAL APPLICABILITY As described above, according to the embodiment of the present invention, natural materials including sun salt and amorphous sugar are used instead of the chemical additives including amorphous silica, sugar, and phosphate, , The natural bodily fluid having health improving effect can be produced. In addition, by processing the raw meat with the abovementioned natural deodorizing liquid, a method of processing meat without adding chemical additives harmful to the human body can be provided. Accordingly, by providing healthy raw meat products that do not contain chemical additives to modern people who are exposed to chemical additives, it is possible to eliminate the anxiety of consumers who perceive that harmful chemical additives are used in excess in processed products. In addition, by using extracts of natural materials, it is expected that it will be possible to provide excellent meat products with excellent impact, thereby contributing to the increase of income of animal husbandry industry by increasing the consumption of raw meat as well as improving public health.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (9)

8.5% by weight of sun salt, 15% by weight of undiluted sugar, 21.15% by weight of purified water, 12% by weight of squash, 6% by weight of apple, 6% by weight of pear, 6% by weight of carrot, 12% 1 wt% of garlic, 1.5 wt% of ginger, 0.3 wt% of mushroom, 1.5 wt% of jujube, 0.75 wt% of cinnamon, 0.5 wt% of kelp, 1 wt% Heating a natural material containing 50% of licorice, 0.3% by weight octagon, 0.3% by weight of pepper, 0.1% by weight of moon, 0.05% by weight of rosemary and 0.05% by weight of time to a temperature of 100 to 150 ° C ;
Separating and removing a solid component from the heated natural material to extract a liquid natural detergent solution;
Cooling the natural deionized water so that the center temperature of the natural deionized water is 5 ° C to 10 ° C or less;
Preparing a raw meat mixture comprising 6 to 10% by weight of the above natural nutrient solution, 1.5 to 2.5% by weight of said raw nutrient, purified water of said raw meat;
Using a vacuum tumbler whose internal pressure is lower than the atmospheric pressure, physically mixing the raw meat mixture at a temperature of 5 to 10 DEG C to permeate the raw meat liquor into the natural bodily fluid;
Aging the broth in which the natural bovine serum has been infiltrated at a temperature of 5 to 10 ° C;
Drying the surface of the aged broth at a temperature of 55 to 65 캜;
Smoldering the meat which has been dried at a temperature 2 to 10 ° C lower than the temperature of the drying step;
Baking the smoked raw meat at a temperature of 70 ° C or more and less than 80 ° C;
Releasing the heat contained in the grilled raw meat to the outside at room temperature; And
And cooling the heat-sealed raw meat in a refrigerator having a central temperature of 5 to 10 ° C.
delete delete delete delete 8.5% by weight of sun salt, 15% by weight of undiluted sugar, 21.15% by weight of purified water, 12% by weight of squash, 6% by weight of apple, 6% by weight of pear, 6% by weight of carrot, 12% 1 wt% of garlic, 1.5 wt% of ginger, 0.3 wt% of mushroom, 1.5 wt% of jujube, 0.75 wt% of cinnamon, 0.5 wt% of kelp, 1 wt% Heating a natural material containing 50% of licorice, 0.3% by weight octagon, 0.3% by weight of pepper, 0.1% by weight of moon, 0.05% by weight of rosemary and 0.05% by weight of time to a temperature of 100 to 150 ° C ;
Separating and removing a solid component from the heated natural material to extract a liquid natural detergent solution; And
And cooling the natural drench liquid so that the center temperature of the natural drench liquid becomes a temperature of 5 ° C to 10 ° C or less.
delete delete delete
KR1020150177427A 2015-12-11 2015-12-11 Method for manufacturing natural curing solution, and method for processing raw meats using same KR101785365B1 (en)

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KR102197990B1 (en) * 2018-11-28 2021-01-05 (주)덕담골얼쑤농업회사법인 Manufacturing method of steak using pork and duck rind and steak prepared thereby

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100976354B1 (en) * 2010-01-22 2010-08-18 주식회사 정다운 Method for preparing smoked duck products, and smoked duck products prepared by the method
KR101028665B1 (en) 2010-05-20 2011-04-12 전남대학교산학협력단 Method for manufacturing smoked duck containing sweet pumpkin powder

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100976354B1 (en) * 2010-01-22 2010-08-18 주식회사 정다운 Method for preparing smoked duck products, and smoked duck products prepared by the method
KR101028665B1 (en) 2010-05-20 2011-04-12 전남대학교산학협력단 Method for manufacturing smoked duck containing sweet pumpkin powder

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