KR101846435B1 - Manufacturing method of ready to heat steamed galbi, ready to heat steamed galbi using the same and ready to cook steamed galbi - Google Patents

Abstract

A ready-to-heat-ready simple substitute-style galbi-steam for cold storage, a simple substitute-style galbi-steam for instant heating and a ready-to-cook substitute galbi-steam for instant cooking are provided.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of preparing a ready-to-eat quick-boiled galbi steam, a simple ready-to-use quick-boil steak, and a ready-

The present invention relates to a method of manufacturing a simple substitute galbi steam which can be warmed up immediately, a simple substitute galbi steam which can be immediately warmed by using it, and a simple substitute galbi steam which can be cooked instantly.

Foods vary according to region and culture, and in the case of Korea, the four seasons are distinct and have more cooking methods and types. For example, there are diverse foods such as kimchi, rice cake, hot water, steamed food, and fermented food such as salted fish, and they are also directly consumed without meat processing such as sashimi.

In recent years, the consumption of meat has increased more than the consumption of vegetables. Among them, there are tang and steamed dishes, which are the most preferred by Koreans. The most popular tang dishes are rib tang, samgyetang, and hapjangguk. Steaming dishes include ribbed steaming, steamed cod, steamed pork bones.

On the other hand, meat is a typical common food, and you can enjoy various dishes depending on each part. For example, you can enjoy a variety of recipes such as bamboo shoots, chicken necks, roasted ribs, steamed or hot spines, legs as foot pans, and ribs as well as ribs.

In recent years, there have been a lot of foods using ribs of cattle or pigs, but the ribs are only a very small quantity per cattle or pig.

Nevertheless, because of its taste, the ribs are consumed in a lot of grilled and steamed dishes. In recent years, it has become one of the common foods enjoyed by the common people.

Especially, the soup ribs and the pork ribs are steamed foods with ribs, shiitake mushrooms and other spices, and it is a representative dish of Korea that everyone likes.

It is effective to prevent adult diseases because it is rich in unsaturated fatty acid which lowers cholesterol level, and it is effective to prevent anemia because of abundant iron. However, it has unique nourishment, It is important to remove the flavor and apply the flavor.

Many of the conventional galbi mushrooms are added with Chinese herbal medicine extracts, and they are heated at high temperature or various kinds of spices are added to the ribs, and the ribs are heated at high temperature. Then, the ribs are cooked in a sauce and then boiled at a high temperature. However, the sauce produced by this method does not penetrate deeply into the meat of the ribs, the peculiar smell of the meat is produced, and the sensuality is lowered.

In addition, the currently marketed galbi mash is a product made using traditional cooking methods. It is mainly sold as frozen product. It is used as a frozen product due to the occurrence of drip during freezing and thawing due to freezing and distribution during distribution after manufacture. Loss and rapid corruption can be seen.

Therefore, the flavor is improved without smell of meat-specific odor, and the softer ribs and the quality of the ribs are not required to be changed at the time of distribution.

One embodiment is to provide a ready-to-eat quick-boil substitute galbi steam production method.

Another embodiment is to provide a ready-to-eat ready-to-eat substitute galbi prepared according to the above-described method.

Yet another embodiment is to provide a ready-to-cook ready-to-use galbi steamer.

One embodiment includes the steps of immersing and bubbling the ribs in water; Bubbling the ribs after air bubbling; Mixing the raw meat with the pressure after the blanching; And a step of packing the raw meat with the sauce and the vegetables after the pressurized steaming, and a method for manufacturing the ready-to-heat substitute ready-made quick-boiled quick-boiled quick-boiled quick-boiled quick-boiled quick-boiled quick-boiled goose.

At the time of air bubbling, the temperature of the water in which the ribs are soaked may be 0 ° C to 18 ° C.

After the blanching, the broth produced after the blanching is separated and discarded before the pressurization, and the blended ribs are washed with running water.

The step of boiling the blended ribs under pressure may be carried out at a pressure of 1.3 atm to 1.8 atm for 10 minutes to 60 minutes.

The sauce may be prepared by mixing at least two or more selected from the group consisting of garlic, onion, sugar, pepper, herb, soy sauce, fruit, red pepper powder, cayenne pepper, dried red pepper and pepper extract.

In the step of mixing and heating various materials at the time of manufacturing the source, the heating may be performed at a temperature of 85 to 100 DEG C for 5 to 30 minutes.

The step of packing the rib meat with the sauce and the vegetables after the pressurized steaming is performed by mixing 80 to 120 parts by weight of the sauce and 25 to 50 parts by weight of the vegetable with respect to 100 parts by weight of the pressurized steamed rib meat Lt; / RTI >

According to an embodiment, the method of manufacturing a simple substitute galbi steam may further include a step of sterilizing the pack after the step of packing the pressurized steak ribs with the sauce and the vegetables.

The sterilization may include a primary sterilization at 90 ° C to 100 ° C and a secondary sterilization at 115 ° C to 125 ° C after the primary sterilization.

The package may be packaged using a retort pouch.

The method may further include cooling after the sterilization.

The cooling step may be carried out at 18 [deg.] C or lower.

Another embodiment provides a ready-to-heat-ready ready-to-use substitute galbi prepared according to the ready-to-heat-ready simple substitute galbi steam production method.

In another embodiment, 100 parts by weight of ribs aged at 0 캜 to 4 캜 for 6 hours to 12 hours, 20 parts by weight to 80 parts by weight of the source portion, 10 parts by weight to 30 parts by weight of the rice cake portion and 40 parts by weight of the vegetable portion To 90 parts by weight, and the ribs, the sauce portion, the rice cake portion and the vegetable portion are independently packaged, respectively.

The ribs may be prepared by washing the ribs cut to a predetermined size, vacuum-packing the ribs with pineapple, and aging the mixture at 0 캜 to 4 캜 for 6 hours to 12 hours.

The washing may be air blowing of the ribs cut to a predetermined size.

The source portion may be prepared by mixing and heating herbs, soy sauce, and fruit, followed by rapid cooling after heating.

The source portion may be prepared by mixing and heating red pepper powder, cyan & pepper, dried red pepper and pepper extract, followed by rapid cooling after heating.

The easy-to-replace substitute galbee mushroom may further comprise 1 part by weight to 10 parts by weight of cheese parts per 100 parts by weight of the rib parts.

The vegetable part may include at least two or more selected from the group consisting of carrot, mushroom, jujube, chestnut, potato, and radish.

The ready-to-cook ready-to-use ready-to-use galbi steamer may be one in which the ribs, the sauce portion, the rice cake portion and the vegetable portion individually packaged separately are packed and rapidly frozen.

Other aspects of the present invention are included in the following detailed description.

According to one embodiment, the ready-to-eat simple substitute galbi (quick-boil) substitute galbi steamed steak can be produced by the air bubbling bleaching process, blanching and pressurizing steaming process of the rib meat, Application of mass production process, elimination of odor and so on, and it is possible to keep the quality constant during distribution. Furthermore, it is easy to enjoy at home because it is easy to heat up a quick-boilable substitute galbi steamed (easy-to-eat substitute galbi)

In addition, according to one embodiment, the ready-to-cook ready-to-use galbi steamed steak can provide an optimal composition ratio of smooth and savory steamed galbi without any pressure cooker through an air blowing washing step and a low temperature vacuum aging step, Anyone can easily cook ribs on the spot and enjoy it at home.

FIG. 1 is a flowchart showing a method of manufacturing a simple substitute ready-to-cook quick-boiled quick-boiled quick-boilable quick-boilable substitute quick-boil ribs according to an embodiment.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings. However, 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 this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

According to an embodiment, a method for manufacturing a simple substitute galbi (quick-boiled substitute galbi) is a method comprising the steps of immersing the ribs in water and air-bubbling them; Bubbling the ribs after air bubbling; Mixing the raw meat with the pressure after the blanching; And packaging the ribs with the sauces and vegetables after the pressurized steam, so that the ribs can be easily eaten at home, there is no particular ribs, the ribs are excellent in flavor, and the ribs are not degenerated during distribution. do.

According to one embodiment, in order to bleed the ribs, the ribs are immersed in water and air bubbled. In general, ribs are used for the purpose of immersing the ribs in water for a long time or leaving the ribs in flowing water for a long time.

However, in one embodiment, since air bubbling is used for bleeding of the ribs, the bleeding is performed in a short period of time to shorten the manufacturing time of the ribs, and air is blown from the bottom to clean the blood between the bones constituting the ribs It is possible to eliminate the harmful microorganisms such as Escherichia coli which cause food poisoning by improving the sensory performance and eliminating the nutrients of the prepared galbi made by bleeding more reliably than conventional bleeding methods such as flowing water continuously. The effect is excellent so that deterioration in quality during the distribution and storage can be prevented. In addition, it is possible to reduce the amount of sewage discharged compared with the conventional bleeding method (such as leaving in a high water or in a fresh water), and is more environmentally friendly.

During the air bubbling, the water for soaking the meat is cold water, and the temperature of the water may be 0 ° C to 18 ° C. If the meat is soaked in water below 0 ° C, the water freezes and air bubbling can not be done. If the meat is not bleeding, if the meat is soaked in water over 18 ° C, Therefore, it takes a long time to prepare the ribs, and the harmful microbial removal effect is halved, resulting in deterioration in quality during the distribution and storage.

After the bleeding of the ribs is completed through the air bubbling, the ribs are blended without applying pressure. At the time of the blanching, only the blood of the severed ribs is blanched alone. At this time, the bloated broth comes out from the ribs. The broth is separated from the ribs and then washed and washed with water flowing through the broth . This is because the flavor of the ribs can be reduced by the sauce described later due to the bubbled broth produced during the blanching, and harmful microorganisms which have not been removed in the bleaching process described above are contained in the broth It is because.

The washing can be performed for about 10 minutes to 30 minutes, but the washing time is not necessarily limited thereto.

After the blanching, the ribs are cooked under pressure. For example, the briquetted ribs can be cooked at 1.3 to 1.8 atm for 10 to 90 minutes, such as 10 to 60 minutes.

Generally, in order to prepare the galbi, the rib meat is bled, and then the meat is added to the rib meat and mixed for 3 to 6 hours. However, in one embodiment, the rib meat is first blanched alone and then further boiled for 10 minutes to 90 minutes, such as 10 minutes to 60 minutes at 1.3 atm to 1.8 atm, As well as making the meat smoother without the fryer. For example, when the steaming process is carried out at a pressure of less than 1.3 atm, there is no effect of shortening the time for producing the galbi steam, and the temperature is not elevated to make the steaming process itself impossible. The temperature is greatly elevated, and the ribs are separated from the ribs constituting the ribs, resulting in a marked deterioration of the merchantability.

In one embodiment, a sauce is used to add the flavor of a ready-to-use quick substitute galbi (quick-boiled quick-boiled galbi). The sauce includes garlic, onion, sugar, pepper, herbs, soy sauce, , Cayenne pepper, dried red pepper and pepper extract, and heating the mixture.

For example, the sauce may be prepared by mixing at least two selected from the group consisting of garlic, onion, sugar, pepper, herb, soy sauce and fruit to prepare a sauce having a mild flavor, or a mixture of red pepper powder, dried red pepper ), Cyanpepper, and red pepper extract (or added to the sauce having the above-described mild flavor) to produce a sauce which is spicy flavored by heating.

For example, as the red pepper powder used for preparing the sauce having a pungent flavor, Cheongyang red pepper powder and common red pepper powder (red pepper powder, green pepper powder, chilli powder, cucumber powder) can be used.

For example, at the time of manufacturing the sauce having the above-described mild flavor, the fruit may be a batter, an apple, a pineapple, a kiwi or a lemon, but is not limited thereto.

In the preparation of the source, the temperature and time for mixing and heating the raw materials may be 85 캜 to 100 캜, such as 90 캜 to 100 캜 and 5 to 30 minutes, such as 5 to 20 minutes, such as 5 to 15 minutes have. By mixing and heating the raw materials necessary for the source production in the temperature and time ranges, the freshness of the sauce can be greatly improved, thereby making it possible to produce the ribs with excellent flavor.

Sources prepared in this manner are mixed and packed with vegetables and the above-described pressurized cooked ribs. At this time, the sauce and the vegetables are independently mixed in an amount of 80 to 120 parts by weight and 25 to 50 parts by weight, for example, 25 to 45 parts by weight, . When the sauce is contained in an amount of less than 80 parts by weight based on 100 parts by weight of the secondly cooked rib meat, the rib meat is not sufficiently dyed and the sterilizing effect is lowered. When the sauce is contained in an amount exceeding 120 parts by weight, And thus the merchantability is lowered. In addition, when the vegetables are contained in an amount of less than 25 parts by weight and more than 50 parts by weight based on 100 parts by weight of the secondly cooked rib meat, the flavor and appearance preference is lowered.

The vegetable may include at least two or more selected from the group consisting of radish, mushroom, shiitake, bank, onion, carrot, mushroom, jujube, chestnut, potato and red pepper.

The vegetables may be mixed and packaged together with the broth and sauce after washing and cutting and refrigeration.

The pressurized cooked ribs can be mixed with the sauce and the vegetables, packaged, and sterilized.

At this time, the sterilization may be performed in two steps, for example, primary sterilization at 90 ° C to 100 ° C, and secondary sterilization at 115 ° C to 125 ° C after the primary sterilization. If the sterilization is carried out in two divided doses under the above conditions, it is possible to prevent deterioration of texture of meat and vegetables due to a rapid temperature rise. That is, the sauce can be well cut through the primary sterilization and the secondary sterilization is continued at a temperature slightly higher than that of the primary sterilization, so that the texture of the ingredients in the package such as ribs, vegetables, The loss can be minimized.

The package may be packaged using a retort pouch. That is, according to one embodiment, the simple substitute galbi prepared according to the method of preparing a ready-to-cook quick substitute galbi steam can be packed in a retort pouch. However, the package may be a retort pouch excluding the aluminum pouch. Aluminum pouches may not be cooked in a microwave oven.

The method may further include cooling after the sterilization.

The step of cooling after the sterilization can be carried out at 18 캜 or lower. When the cooling is carried out at a temperature higher than 18 DEG C, the cooling effect can not be obtained because the temperature is too high.

Another embodiment provides a simple ready-to-cook substitute galbi (quick-boiled quick-boil) prepared according to the above-mentioned ready-to-heat substitute ready-to-cook substitute galbi steam making method .

The commercially available ready-to-use quick-boil substitute galbi (steamed quick-boil substitute galbi) is manufactured according to the conventional manufacturing method, and the rib meat structure is stiff, less glossy, and deteriorated in quality during distribution and storage However, as described above, there is a problem in that there are various problems in freshness, etc. However, according to one embodiment, a quick substitute ready-to-eat substitute galbi (quick-boil) And the above-mentioned problems are solved through a process of pressurizing and boiling.

The quick-boilable substitute-ready substitute-type galbi-steamed steam can be cooked using a method such as hot water or flame, or can be easily cooked in a microwave oven, Steamed galbi) can be put and cooked. That is, there is no particular limitation on the heating method of the ready-to-use quick-boil quick-boiled quick-boil (quick-boiled quick-boil) However, the ready-to-heatable simple substitute galbi steam must be subjected to the heating process as described above.

Yet another embodiment provides a ready-to-cook ready-to-use galbi steamer. The above-mentioned quick-boilable simple substitute galbi (steamed quick-boilable substitute galbi) can be eaten immediately if heated (heated), but the ready-to- The rice cake portion and the vegetable portion are individually wrapped, so that they can be eaten if they are cooked on the fly by using each component portion (rib portion, sauce portion, rice cake portion and vegetable portion).

That is, the ready-to-cook ready-to-cook ready-to-eat galbi sauce has 100 parts by weight of ribs which have been vacuum-aged at 0 ° C to 4 ° C for 6 hours to 12 hours, 20 parts by weight to 80 parts by weight of the source portion, 10 parts by weight to 30 parts by weight of rice cakes, And 40 to 90 parts by weight of the vegetable portion, wherein the rib portion, the source portion, the rice cake portion and the vegetable portion are independently packaged.

According to one embodiment, the ribs used in the ready-to-cook ready-to-eat galvi can be vacuum-aged at a low temperature, i.e., vacuum-aged at 0 to 4 캜 for 6 to 12 hours. By using the rib meat that has undergone the vacuum aging process, it is possible to prevent the browning of the rib meat caused by the surface drying, and furthermore, it is possible to increase the storage period by retarding the rancidity, and moreover, by vacuum packing at a low temperature of 0 ° C to 4 ° C Therefore, it is possible to manufacture a ready-to-eat ready-to-use galbi steamer which can be cooked with a very high degree of preference as well as prevention of quality deterioration during distribution and storage, by making the rib meat very smooth without using a frying agent or the like.

According to an embodiment, the ready-to-cook ready-to-use galbi steamed steak comprises 20 parts by weight to 80 parts by weight of the source portion with respect to 100 parts by weight of the rib portion, , The sauce content is too small to penetrate the sauce well, and if the sauce portion is contained in excess of 80 parts by weight, the sauce content may be too large and the rib meat may be squeezed and the quality may be deteriorated easily.

According to an embodiment, the ready-to-cook ready-to-cook ready-to-eat galbi steamed includes 10 to 30 parts by weight of a rice cake portion with respect to 100 parts by weight of the rib portion, There is a problem in that the filling ratio of the rice padded into the ready-to-cook ready-to-cook ready-to-eat galv mutt product is increased, and if it is included in an amount exceeding 30 parts by weight, excess starch is eluted from the rice cakes and the taste and quality of the sauce are lowered.

According to an embodiment, the ready-to-cook ready-to-use galbi steamed steak includes 40 to 90 parts by weight of the vegetable portion with respect to 100 parts by weight of the rib portion. The 100 parts by weight of the rib portion, , The content of vegetables is too small, so that the flavor of the garlic mushroom due to the addition of vegetables will not survive. If the content exceeds 90 parts by weight, the content of vegetables is too much, The source of the sauce for the meat is reduced and the preference degree is reduced.

The ribs may be prepared by washing the chopped meat cut into a predetermined size, vacuum-packing the chopped meat together with pineapple, for example, ground pineapple, and aging the mixture at 0 ° C to 4 ° C for 6 hours to 12 hours. By vacuum packaging the ribs with pineapple, the ribs have a crunchy effect. Especially, it is very effective to add the flavor of galbijim by adding only pineapple to chopped meat, which is not pickled in a separate seasoning liquid, and not cutting anything.

When the ribs and the sauces are packed separately, and the ribs are cooked with the ribs, the sauce portion is not well infiltrated into the ribs, so that the ribs are used in the seasonings. Generally, It is possible to produce galbi steamed with smooth and good flavor without the use of seasoning liquid.

The washing may be air blowing of the ribs cut to a predetermined size. In general, when cleaning the ribs, the ribs are immersed in water, left in flowing water, or wiped with a kitchen towel. However, if the meat is washed by using the above-described method, harmful fungi present in water or a kitchen towel can be transferred to the rib meat, which is a problem.

Meanwhile, according to one embodiment, the hygiene problem as described above can be easily solved by washing the meat of the ribs through the air blowing process.

In addition, the above-described air bubbling process may be used in place of the air blowing process to bleed and clean the ribs.

In one embodiment, a source portion is used to add the flavor of a ready-to-cook ready-to-cook galvin, wherein the source portion is a mixture of at least two selected from the group consisting of garlic, onion, sugar, pepper, herb, (Or a mixture of at least two selected from the group consisting of red pepper powder, cayenne pepper, dry red pepper (for example, Korean red pepper) and pepper extract, Source), and heating, followed by rapid cooling after heating to produce a spicy flavor.

For example, as the red pepper powder used for preparing the sauce having a pungent flavor, Cheongyang red pepper powder and common red pepper powder (red pepper powder, green pepper powder, chilli powder, cucumber powder) can be used.

For example, at the time of manufacturing the sauce having the above-described mild flavor, the fruit may be a batter, an apple, a pineapple, a kiwi or a lemon, but is not limited thereto.

In the production of the source portion, the temperature at the time of mixing and heating the raw materials may be 90 ° C to 100 ° C, and the time for rapid cooling after heating may be 5 minutes to 20 minutes, for example, 5 minutes to 15 minutes. By mixing and heating the raw materials necessary for the manufacture of the sauce portion and rapidly cooling the sauce in a short time of 5 to 20 minutes, the freshness of the sauce can be greatly improved, thereby making it possible to produce galbi with excellent flavor. That is, unlike the simple substitute galbi steam which can be instantly heated as described above, in case of the ready-to-cook substitute galbi steam, the source material is mixed and heated and then immediately packed and cooled. Can be improved.

The ready-to-cook ready-to-cook ready-to-eat galbi steamed meat may further include cheese portions. The cheese of the cheese part may further include the cheese part as the pizza cheese, for example, when a sauce having a spicy flavor is used as the sauce part. In this case, the spicy taste of the sauce is canceled by the cheeses, so that it is possible to provide a gourd steamed with excellent taste (pleasant taste and taste that can taste cheese at the same time).

For example, the ready-to-cook ready-to-use galbi sauce may further comprise 1 part by weight to 10 parts by weight of the cheese portion with respect to 100 parts by weight of the rib portion. When the cheese portion is contained in an amount of less than 1 part by weight with respect to 100 parts by weight of the rib portion, the effect of the hot portion is not so high, and the cheese portion is contained in an amount of more than 10 parts by weight based on 100 parts by weight of the rib portion. The content of the cheese portion is too large to feel the spicy taste, and the taste of the rib meat is also canceled, making it difficult to feel the original taste of the rib meat.

The vegetable may include at least two or more selected from the group consisting of radish, mushroom, shiitake, bank, onion, carrot, mushroom, jujube, chestnut, potato and red pepper.

The ribs, the sauce portion, the rice cake portion, the vegetable portion and / or the cheese portion may be individually packaged in the above-described composition ratio, and then rapidly frozen to prepare a ready-to-eat ready-to-eat galbi steamer.

The ready-to-cook ready-to-use ready-to-use galbi steamer may be one in which the ribs, the sauce portion, the rice cake portion and the vegetable portion individually packaged separately are packed and rapidly frozen. At this time, the quick freezing may be performed at a temperature of 0 ° C or less within 30 minutes, but is not limited thereto. Through the rapid freezing process, the shelf life of the ready-to-cook ready-to-eat galvi according to one embodiment can be extended by about 9 months.

In the case of the ready-to-eat ready-to-cook ready-to-cook galbi, the ribs, vegetables, and sauces are individually wrapped, and the taste of the ribs is greatly lowered, and the quality is lowered during distribution and storage. However, as described above, the ready-to-cook ready-to-cook ready-to-cook ready-to-cook galbi steam can be prepared by a washing process through air blowing, a low-temperature vacuum aging process, I solved one problem.

Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only a preferred embodiment of the present invention, and the present invention is not limited by the following examples.

( Example )

Instant heatable (instantly warmable) Easy substitute  Manufacture of galbi

Example  One

The meat was cut into 5 cm to 7 cm length, and the tendon and fat were removed. The meat was soaked in water at 5 ° C and air bubbled to remove the blood. Thereafter, the shark's meat was blended for 10 minutes to 20 minutes alone, and the resulting frozen broth was separated and discarded. The bubbled broth was washed in running water and then re-steamed at 1.5 atm for 30 minutes.

Herbs, soy sauce, and brown boats were mixed and heated at 95 占 폚 for 10 minutes to prepare a mild taste sauce.

The sauce and various vegetables were put into a retort pouch and packed in the pressurized steamed pork meat. Thereafter, the retort pouch packed with the safflower meat, sauce, and vegetables was first sterilized at 95 ° C, then sterilized again at 121 ° C, and cooled to a temperature of 15 ° C.

Example  2

Except that the hot sauce was prepared by mixing 16.3 g of red pepper powder, 0.3 g of cayenne pepper, 1.3 g of Korean pepper paste and 0.2 g of pepper extract and heating at 95 캜 for 10 minutes to prepare a spicy taste sauce Was the same as that of the first embodiment.

Example  3

The same procedure as in Example 1 was carried out except that air bubbled in water at 20 ° C instead of 5 ° C was used.

Example  4

Same as Example 1, except that the heated sauces, sauces and vegetables were immediately left without being left at 1.7 atm for 30 minutes.

Comparative Example  One

The same procedure as in Example 1 was carried out except that air bubbling was carried out, and the poultry meat was immersed in water at 5 占 폚 for 9 hours.

Comparative Example  2

The same procedure as in Example 1 was carried out except that the blanching process was not carried out.

Comparative Example  3

The same procedure as in Example 1 was carried out except that the pressurizing and steaming process was not carried out.

(Evaluation 1)

Sensory evaluation

Sensory testing was performed on the instant ready-to-heat substitute galbi mash according to Examples 1 to 4 and Comparative Examples 1 to 3. That is, 100 quick-boiled quick-boilable ready-to-eat quick-boil steak according to the examples 1 to 4 and the comparative examples 1 to 3 was refrigerated for one day to 100 persons for 20 persons for each age group from 10 to 50, After reheating to a range (2450 MHz, 700 W) (or using a hot water or flame method), the sensory evaluation was carried out using a 9 point scale method, and the average value was obtained. After tasting the ribs, they washed their mouths with fresh water, and after a few seconds they tried another ribs. The sensory evaluation items were evaluated by dividing into 5 elements that indicate palatability, namely appearance, color, flavor, softness, and content of juice.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Exterior 8.33 + - 0.81 8.46 ± 0.73 8.28 ± 0.79 8.15 ± 0.62 8.03 + - 0.57 7.62 + - 0.72 7.67 ± 0.68 color 8.04 0.65 8.29 + - 0.61 7.91 + - 0.75 7.79 ± 0.86 7.44 ± 0.62 7.55 ± 0.56 7.61 + - 0.55 zest 8.45 + - 0.72 8.37 ± 0.80 8.41 ± 0.69 8.01 + - 0.78 7.69 0.81 7.47 ± 0.79 7.45 ± 0.63 Softness 8.51 ± 0.88 8.39 + - 0.55 8.39 + - 0.74 8.18 ± 0.45 7.31 + - 0.61 7.73 + - 0.54 7.62 + - 0.51 Juicy content 8.47 + - 0.42 8.28 0.47 8.36 ± 0.59 7.77 ± 0.58 7.87 ± 0.60 7.59 ± 0.77 7.53 + - 0.71

(1 point = very bad, 9 points = very good)

As can be seen from Table 1, the ready-to-heat-ready substitute galbi mash according to Examples 1 to 4 was superior to the ready-to-cook quick substitute galbi steamed according to Comparative Examples 1 to 3 in appearance taste, meat color, flavor, And the degree of juice content.

(Evaluation 2)

Assessment of quality change due to distribution and storage

In order to evaluate the quality change due to the distribution and storage of the ready-to-eat quick substitute galbi mash according to the examples 1 to 4 and the comparative examples 1 to 3, after the evaluation 1 and after the evaluation 1, The ready-to-cook quick substitute galbi mash according to Example 4 and Comparative Examples 1 to 3 was frozen and stored in a refrigerator, and then heated in a microwave oven (or using a hot water bath or a direct firing method). After that, The flavor, the degree of softness and the degree of juice content were evaluated. The results are shown in Table 2 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Exterior 8.07 + - 0.75 8.10 ± 0.61 7.96 + 0.83 7.79 ± 0.68 6.53 ± 0.38 7.18 ± 0.69 7.27 ± 0.58 color 7.94 + - 0.79 8.08 ± 0.55 7.62 ± 0.68 7.46 ± 0.75 6.24 ± 0.67 7.05 ± 0.65 7.21 + - 0.47 zest 8.27 ± 0.83 8.17 + - 0.74 8.02 + - 0.77 7.58 ± 0.64 6.48 ± 0.79 7.01 + - 0.32 7.14 ± 0.56 Softness 8.03 ± 0.92 7.95 + - 0.44 7.84 0.61 7.74 + - 0.57 6.22 ± 0.54 7.23 + - 0.62 7.24 ± 0.47 Juicy content 7.98 ± 0.55 7.88 ± 0.51 7.78 ± 0.69 7.47 ± 0.66 6.77 ± 0.55 6.96 + 0.79 7.09 + - 0.54

(1 point = very bad, 9 points = very good)

As shown in the above Table 2, the ready-to-cook quick substitute galbi (quick-boil) ready-to-eat substitute galbi served according to Examples 1 to 4 was prepared in accordance with Comparative Examples 1 to 3, (Quality deterioration) during distribution and storage is slower than in the case of simple substitute galbi, which can be warmed up immediately, and the distribution and storage period is longer. Particularly, in the case of Comparative Example 1, the bleaching step through air bubbling was not carried out, and it was confirmed that the deterioration of quality was progressed very rapidly due to harmful bacteria. That is, it can be seen that Comparative Example 1 can be used for hygienic ingestion of a simple substitute galbi (quick-boiled quick-boiled galbi) which can be instantly heated by the air bubbling bleeding process.

Instant Cooking  possible Easy substitute  Manufacture of galbi

Example  5

The meat was cut into 5 cm to 7 cm length, and the tendon and grease were removed, and foreign matter such as bone powder was cleanly removed by air blowing. After that, the above-described pork meat was vacuum-packed with ground pineapple and aged at 3 캜 for 9 hours.

Herb, soy sauce, and brown rice were mixed, heated at 95 ° C for 10 minutes, and rapidly cooled (lowered to 5 ° C or lower within 3 minutes) to prepare a mild taste sauce.

600 g of the above aged sogangbavy meat, 300 g of the sauce, 100 g of rice cake, and 400 g of vegetables (onion, carrots, fresh mushroom, jujube, chestnut and red pepper) were packed and then rapidly frozen.

Example  6

Instead of the above mild taste sauce, 16.3g of red pepper powder, 0.3g of cyanpepper, 1.3g of Wolnam-gun hot pepper and 0.2g of pepper extract were mixed, heated at 95 ° C for 10 minutes and cooled rapidly to prepare a hot sauce , And further 30 g of pizza cheese (shred pizza cheese (DK Food Co., Ltd.), classic pizza cheese (DK Food Co., Ltd.) and / or mozzarella pizza cheese (Maesil Food Co., Ltd.) The same as Example 6 above.

Comparative Example  4

The same procedure as in Example 6 was performed except that the mixture was aged at 10 ° C instead of 3 ° C.

Reference example  One

The same procedure as in Example 6 was carried out except that it was aged without vacuum packaging.

Comparative Example  5

The same procedure as in Example 6 was carried out except that 100 g of the source was used instead of 300 g.

Comparative Example  6

The same procedure as in Example 6 was carried out except that 500 g of the source was used instead of 300 g.

Comparative Example  7

The same procedure as in Example 6 was performed except that 50 g of rice cake was used instead of 100 g of rice cake.

Comparative Example  8

The same procedure as in Example 6 was carried out except that 200 g of rice cake was used instead of 100 g of rice cake.

Comparative Example  9

The same procedure as in Example 6 was carried out except that 200 g of vegetable was used instead of 400 g.

Comparative Example  10

The same procedure as in Example 6 was carried out except that 600 g of vegetable was used instead of 400 g.

(Evaluation 3)

Assessment of degree of education

The degree of grindability of the ready-to-cook ready-to-cook potatoes according to Example 6, Example 7, Comparative Example 4 and Reference Example 1 was measured using a machine (Texture analysis TAXT and TAXT2i, Uk) 1.5 cm was used. Specific measurement conditions are as follows.

<TA Setting>

- Test Speed: 3.3 mm / sec

- Post-Test Speed: 2.0 mm / sec

- Time: 5 sec

- Rupture test disk: 1.0%

- Distance: 75%

- Force: 100 g

- Sample Size: 20 * 20 * 15 mm

The measured values are shown in Table 3 below.

Example 6 Example 7 Comparative Example 4 Reference Example 1 Hardness 6.65 ± 0.52 6.52 ± 0.63 11.06 + 1.31 11.15 + 0.94 Shout 0.89 + 0.03 0.87 + 0.04 0.72 ± 0.05 0.77 + 0.04 Coherence 0.50 0.02 0.57 + 0.06 0.51 + 0.08 0.52 + 0.07 Chewiness 5317 ± 570.15 5108 ± 551.94 7563.46 + - 384.87 7998.81 + - 341.58

As shown in the above Table 3, the ready-to-cook ready-to-serve galbi steamed according to Example 6 and Example 7 using aged rib meat packed in a vacuum at a low temperature of 0 ° C to 4 ° C was prepared according to Comparative Example 4 and Reference Example 1 It can be confirmed that the hardness and chewiness are lower than that of the ready-to-use substitute ready-to-cook galbi,

(Evaluation 4)

Sensory evaluation

The sensory test was carried out using the ready-to-cook ready-to-serve substitute galbi mash according to Example 6 and Comparative Examples 5 to 10. [ That is, 100 recipients were given 20 recipes per each age group from 10 to 50 years old, and then the ready-to-cook ready-to-eat ready-to-eat galbi steamed according to Example 6 and Comparative Examples 5 to 10, which were refrigerated for one day, To eat. Thereafter, the sensory evaluation was carried out by the 9-point scaling method to obtain a mean value, which is shown in Table 4 below. After tasting the ribs, they washed their mouths with fresh water, and after a few seconds they tried another ribs. It took a considerable time to cook the ribs according to each of the examples and the comparative examples, and the sensory evaluation item only evaluated three factors (appearance, color and flavor) that indicate taste.

Example 6 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Exterior 8.39 ± 0.83 8.01 0.70 7.97 + - 0.72 8.12 ± 0.45 8.13 ± 0.63 8.01 + - 0.52 7.92 + - 0.58 color 8.12 ± 0.55 7.88 ± 0.53 7.65 0.71 7.99 + - 0.72 7.97 + - 0.85 7.98 ± 0.65 7.65 ± 0.51 zest 8.35 + - 0.62 7.58 ± 0.79 7.44 ± 0.83 8.11 ± 0.68 8.10 ± 0.87 7.99 + - 0.80 7.88 ± 0.57

(1 point = very bad, 9 points = very good)

As shown in Table 4, it can be seen that the ready-to-cook ready-to-use galvi steaming according to Example 6 is superior to the ready-to-cook ready-to-cook ready-to-cook galvi according to Comparative Examples 5 to 10 in appearance taste, rib meat color and flavor . This is because the ribs, the sauce portion, the rice cake portion, and the vegetable portion, which are components of the ready-to-cook substitute galbi, are mixed at an optimum combination ratio that can have a good taste.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the following claims. As will be understood by those skilled in the art. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (20)

Immersing the ribs in water at 0 캜 to 18 캜 and air bubbling them;
Bubbling the air bubbled rib meat alone;
Boiling the blended ribs for 10 to 60 minutes under a pressure of 1.3 to 1.8 atm;
Packaging the pressurized cooked ribs with sauces and vegetables;
First sterilizing the package at &lt; RTI ID = 0.0 &gt; 90 C &lt; / RTI &gt;
A step of secondary sterilization at 115 ° C to 125 ° C after the primary sterilization step
Wherein the method comprises the steps of:
delete The method of claim 1,
After the blazing, before the pressurizing,
And separating and discarding the broth produced after the blanching, and washing the broiled chopped meat with running water.
delete The method of claim 1,
Wherein the sauce is prepared by mixing at least two or more selected from the group consisting of garlic, onion, sugar, pepper, herb, soy sauce, fruit, red pepper powder, cayenne pepper, dried red pepper and pepper extract.
The method of claim 5,
Wherein the heating is carried out at a temperature of 85 ° C to 100 ° C for 5 minutes to 30 minutes.
The method of claim 1,
The step of packing the pressurized cooked ribs with the sauces and the vegetables is carried out by mixing 80 parts by weight of the sauce with 25 parts by weight of the vegetables and 50 parts by weight of the vegetables with respect to 100 parts by weight of the pressurized boiled ribs A method of manufacturing a simple substitute galbi steamed step.
delete delete The method of claim 1,
Wherein the packaging is packaged using a retort pouch.
The method of claim 1,
And sterilizing and then cooling.
12. The method of claim 11,
Wherein the cooling step is carried out at 18 DEG C or less.
A simple substitute galbi prepared according to the production method of any one of claims 1, 3, 5 to 7, and 10 to 12.
delete delete delete delete delete delete delete

Images