KR101848059B1 - Various meat aging method using processed salt made of fermented shrimp - Google Patents

Abstract

The present invention relates to a meat aging method using salted shrimp salt, and more particularly, to a meat aging method using the salted shrimp salt, in which the meat is aged by using the salted shrimp salt containing useful components of the salted shrimp so that various proteolytic enzymes contained in the salted shrimp can age the meat more easily and in a short time, and excellent functional effects can be obtained compared to a case of using an existing general salt.

Description

The present invention relates to a method for fermenting meat using salted salted salted fish and a method for producing fermented shrimp,

The present invention relates to a meat aging method using salted salted shrimp and a meat aged by the method, and more particularly, to a meat aged using salted salted shrimp, and more particularly to a salted salted meat having excellent flavor and flavor, The present invention relates to a method of aging meat using salted salted salmon, which improves the texture of meat during fermentation, accelerates the fermentation speed, and controls the odor which may be generated during aging.

Studies have been actively conducted to improve the quality or taste of meat as the consumption of meat increases rapidly. A method of adding flavor and flavor to meat by adding spices to meat, adding food additives or natural food ingredients, and a method of aging meat to improve meat quality and meat quality, which is richer in juice and rich in juice Is progressing actively.

Patent Literature 0001 relates to a fermented pork using a shrimp shrimp and a method for producing the same. The raw pork meat in an uncooked state is impregnated with an impregnation solution containing a mixture of shrimp shrimp and salt for a predetermined period, Fermentation, and drying.

Also, Patent Document 0002 discloses a method of aging a pork belly by using sea tangle, and discloses a method of preparing a marinade liquid by adding dried persimmon and various ingredients to immerse the pork belly and aging the pork belly.

In addition, Patent Document 0003 relates to a method of processing meat using rice bran. In the process of producing rice, rice bran, which is obtained by removing rice husk, is used as a by- A method for processing meat such as meat, chicken, duck meat, mutton and the like is disclosed.

Among the above-mentioned prior arts, the use of prawn shrimp requires a long period of time for aging, and in the case of using rice bran, meat can be largely consumed due to rice bran during the roasting process of meat, There is a high possibility.

Therefore, the present inventors have found that when the meat is aged by using the salted shrimp salt containing the useful ingredient of the shrimp, the salted salted salted salmon To thereby complete the present invention.

[Patent Document 0001] Korean Patent No. 10-0725732 [Patent Document 0002] Korean Patent No. 10-1149745 [Patent Document 0004] Korean Patent No. 10-0545531

It is an object of the present invention to provide a method for producing a fermented soybean shrimp, which comprises a fermented salted salted shrimp containing a large amount of amino acid contained in a shrimp sauce, wherein a large amount of proteolytic enzyme contained in the shrimp sauce is used for easily aging the meat, It is an object of the present invention to provide a method of aging meat which removes the odor of meat which may occur during the process, improves the texture and ages the meat with excellent sensory qualities.

In order to accomplish the object of the present invention, the present invention provides a method of fermenting meat by using a shrimp sauce containing a large amount of proteolytic enzymes, so that meat is superior to general salt in flavor and sensuality and aged in a relatively short time Provides a method of aging meat using salted salted sea salt.

From this point of view,

(i) preparing salted salted salted salted shrimp using a salted shrimp;

(ii) applying the salt of the shrimp to the surface of the meat;

(iii) vacuum packing the salt-coated meat in step (ii); And

(iv) aging at a temperature of -1 캜 to 4 캜 for 5 to 10 days;

A method of aging a meat using salted salted salted salted salted salted salted salted fish.

In the step (ii) of the present invention, the solution containing the salted salted salty salt in distilled water may be injected into the meat prior to the application of the salted salted salty to the surface of the meat.

In the step (iii), in the step (ii), the meat coated with the salt of shrimp is fixed (stored) in a sterilized container at a temperature of -1 ° C to 4 ° C for 10 to 24 hours, Vacuum-packaged or dry-aged (dry-aged).

The step (iii) is a step corresponding to the first ripening when it is classified into a pre-stage for ripening or a first ripening / a second ripening, and stabilizes the salt so that the salt of the shrimp is uniformly absorbed into the meat. It is a process to fix the salt in the vacuum packing or the process to prevent the salt from escaping during the dry aging.

After such aging, secondary aging may be followed by aging after vacuum packaging as in step (iv).

In the present invention, the meat may be beef, pork, chicken, turkey, lamb, horse meat or duck meat.

In the present invention, the humidity may be maintained at 65 to 80% in the step (iv).

In the present invention, the shrimp sauce salt may be prepared by the following process:

(a) preparing a shrimp sauce, pressing the shrimp sauce, separating the shrimp sauce juice and the pressed shrimp sauce shrimp, adding water to the shrimp sauce shrimp, allowing it to stand for 1-2 days, and mixing with the shrimp sauce juice obtained by compression;

(b) mixing the mixed shrimp sauce juice of step (a) and the pressed shrimp sauce juice stored for 1-2 days;

(c) placing the salted salted shrimp obtained in the step (a) on the bottom of the container, holding the salted shrimp sauce obtained in the step (b), placing the separating membrane thereon, and adding the dried salt to the separating membrane;

(d) sealing and refrigeration; And

(e) separating the salt from the separation membrane to obtain salted salted salted fish;

And a salt thereof.

In the present invention,

And the salt is a salt of the sun.

In the present invention, the dried salt may be characterized by having a water content of less than 5%.

In the present invention, when the juice of the shrimp is put into the container in the step (c), a portion of the juice of the shrimp is separated and added to the dried salt in the step (d).

In the present invention, it is possible to add water of about 0.5 to 2 times the volume of the dried shrimp sauce prepared in step (a).

In the present invention, in step (c), the fresh shrimp sauce prepared in step (a) and the fresh shrimp sauce obtained in step (b) may be mixed in a volume ratio of 1: 2 to 3.

In the present invention, the shrimp juice may be added in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of the salt dried in the step (d).

In the present invention, the salt of the shrimp is used in the processing of meat with wet salt. The amount of the salt to be applied to the meat is sufficient to evenly apply the surface, and about 1 to 4 parts by weight, for example, 2 to 2.5 parts by weight, of the salt of the shrimp can be applied to 100 parts by weight of meat.

In another aspect, the present invention provides meat ripened by the above-described aging method.

Hereinafter, the present invention will be described in more detail:

Step 1: Preparing Meat and Shrimp Salt

The meat that needs to be fermented is prepared to have uniform muscle thickness with low fat and prepare shrimp sauce salt using shrimp sauce. Meat is not limited to meat, for example, pork, beef, mutton, turkey meat, and chicken.

Here, the salt of shrimp is prepared through the following steps 1 to 4:

1. Preparation of shrimp juice and pressed shrimp

In this stage, we prepare shrimp sauce and press the shrimp sauce with the squeezing tools commonly used in this technical field. Here, shrimp are commonly referred to as circulating, shrimp sauce that has not been sterilized by heat treatment, shrimp sauce, chowder, camellia sauce, and other shrimp sauce after fermentation. In the examples of the present application, the spiny shrimp was used, but the origin is not limited to any origin, and there is no restriction on the kinds of shrimp such as persimmon and sushi. The purpose of this squeeze process is to obtain as many active ingredients as possible, especially protease and nucleic acid enzymes in shrimp sauce. The pressed (pressed) shrimp juice is stored for 1-2 days.

After 1-2 days, freshly prepared shrimps are squeezed in the same manner as described above, and separated into salted salted shrimps and shrimps.

2. Preparation of mixed shrimp juice

Here, about 0.5 to 2 times as much water as that of the pressed shrimp shrimp is added for 1-2 days to further disturb the shrimp juice. The ratio of the volume of the pressed shrimp juice to the volume of the pressed shrimp juice is 0.5-1.5: 1. The mixed shrimp sauce juice obtained in the above is stored in a refrigerator.

3. Adding salt to the salted shrimps

The shrimp sauce and shrimp sauce juice are mixed in a volume ratio of 1: 2 to 3 in the container. Place the separator on top of it and place the dried salt on it. Sprinkle the salted shiitake juice on the salt, seal it and refrigerate for about 1 to 15 days.

Here, the size of the container is not limited. For example, the shrimp sauce made from shrimp sauce compressed at a depth of 0.7 to 1 cm into a container having a total depth of 8 to 10 cm is placed in a container, and the shrimp sauce is poured into a container at a depth of 1.5 to 2 cm (about 2-3 times the volume of the shrimp sauce) Water is added and the separator is placed. The shrimp sauce was poured 0.7 ~ 1 centimeter deep into a container with a total depth of 8 ~ 10cm. Pour the shrimp sauce from the bottom of the container to a height of 1.5 ~ 2 centimeters (about 2 ~ 3 times) Place it 6 to 7 centimeters thick (height) from the separation membrane. Then the total height is about 7 to 8 centimeters. Shrimp juice is added in a single serving. The objective is to mix the active ingredients properly.

The salt added to the salt (for example, sprinkling) means that when the salt of the salt is added to the container in step (d), a portion of the salt of the salt is separated and added onto the salt dried in step (e) . In the step (d), the shrimp saffron prepared in step (b) and the shrimp sauce obtained in step (c) may be mixed in a volume ratio of 1: 2 to 3.

The salt used is a thick, salt-like salt, which may be a salt of the sun, and is more suitable if it is dried salt.

0.1-2 parts by weight of the shrimp juice may be added to 100 parts by weight of the salt dried in the step (e).

Fine gauzes, heritage sites or jibs are suitable as separators. The membrane may be permeable to moisture but not allowing the coarse salt to fall down.

4. Manufacturing stage of salt of shrimp sauce

The salt is separated from the membrane and refrigerated. The dried salt is placed on the separation membrane and sealed. When refrigerated, it is stored at 1 to 10 ° C, or 2 to 8 ° C, or 3 to 7 ° C or 4 to 6 ° C, for about 1 to 15 days.

Since the present invention employs a method in which shrimp juice is added (e. G., Sprinkled) slowly to the salt, unlike in the prior art, the salt of the shrimp according to the present invention is not dried salt and the salt finally obtained is salt . The salt thus obtained is kept wet even when it is used.

Step 2: Apply salt of shrimp to meat

The amount of salt required for application varies depending on the size and location of the meat, but it is sufficient to evenly apply the surface. 1 or 2 to 5 parts by weight relative to 100 parts by weight of meat is used in an amount sufficient to evenly apply the surface.

In addition to this, it is also possible to inject the salted salted salt solution into the meat prior to the application. For example, a solution containing salted salted salty salt is prepared using distilled water, and the solution is injected into the meat. At this time, the method of injecting the solution into the meat is not particularly limited, but preferably, the solution containing the salted salted salty salt is injected into the marinade injector (syringe injecting seasoning). At this time, the concentration of the salt solution of the appropriate shrimp is 0.0001 to 1%. In addition, at the time of injecting, 1 to 5 parts by weight is injected into 100 parts by weight of meat.

After the salt is applied to the meat, it can be put in a sterilized container for 10 to 24 hours at a temperature of -1 ° C to 4 ° C to fix it.

Step 3: Vacuum packing or dry-aging the meat with salt-coated shrimp sauce

In vacuum packing of meat, a method of simply wrapping the wrapped meat so as to block air can be used as an example. The best thing is vacuum packaging using a vacuum packer. Here, the dry-type fermentation can be performed according to any well-known dry fermentation method. Generally, it means that the fermentation is aged at a temperature of -1 to 4 degrees, and the period is varied depending on the type and size of the meat.

Stage 4: Meat ripening stage

The meat is aged for 5 to 10 days at a low temperature refrigerator, for example, at a temperature of -1 to 4 degrees Celsius and a humidity of about 70%.

The present invention also relates to meat aged by the process according to the invention from a different perspective.

For example, pork, beef, chicken, lamb, duck meat, horse meat, turkey, etc. can be applied to meat in the present invention, and various processed meat such as ham, Sausages, pork cutlets, and the like).

The meat aging method according to the present invention is characterized in that the meat is aged using the salted salted shrimp containing the oil component of the salted shrimp so that various proteolytic enzymes contained in the shrimp can aged the meat more easily and aged within a short time, The present invention relates to a method of aging a meat using an excellent salted salted salted salt compared with the conventional salted salted fish.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, one embodiment of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the description of the present invention, when a part includes an element, it is understood that the element may include other elements, not the exclusion of any other element unless specifically stated otherwise.

Throughout the specification of the present invention, when a step is located on or before another step, it is not only a case in which a step is in a direct time-series relationship with another step, The order may include the same rights as in the case of an indirect temporal relationship in which the temporal order of the clocks can change.

The terms "substantially", "substantially", and the like used to the extent that they are used throughout the specification of the present invention are used in the numerical value or in the vicinity of the numerical value when the manufacturing and material tolerance inherent in the meanings mentioned are presented, Accurate or absolute numbers are used to prevent unauthorized exploitation by unauthorized intruders of the mentioned disclosure. The term " (or to) " or " to " used throughout the specification does not imply a step for

[Example 1]

Meat ripening with salted salmon

1-1. Manufacture of salt of shrimp

Salted shrimp, water, and salt were prepared to prepare salt.

Salted shrimps were prepared with 500 grams of Korean spirits and prepared with roasted salt with less than 5% water content. However, the salt particles are made of coarse salt and it is possible to use dried salt in the oven to reduce the moisture content of the salt.

The salted shrimps were squeezed out using a tool such as a mortar and squeezed juice. I poured about 1 ~ 2 times of water to immerse the prawns in the prawns of the prawns and gave more useful ingredients. After about 24 hours, the shrimp juice was squeezed on the day before.

The shrimp sauce pudding was placed in a shallow container about 8 ~ 10 centimeters in height and the mixed shrimp sauce juice was poured. The height of the salted salted shrimp was 0.5 ~ 1cm, and the container was used to have a size of 0.5 ~ 1cm above the salted surface. At this time, about 1 to 2 tablespoons of juice was left separately. On the salted shrimp shrimp and shrimp sauce, the gauze, herbaceous earth, and cotton swabs were placed on the separator, which was easy to separate from the shrimp and salt, and the salt was placed on them by 6 to 7 cm. The dried salt weighed about 1 to 1.5 kilograms. The separated juice was sprinkled over the salt, the lid was closed, and the juice was stored for 1-15 days. When the shrimp juice is slowly absorbed and the salt is completely wet, it is separated from the shrimp and the salt of the shrimp is obtained, and it is mixed up and used.

1-2. Meat ripening with salted salmon

The shrimp sauce salt was prepared in 2 to 2.5 parts by weight with respect to 100 parts by weight of porcine sirloin in a prepared pork loin area (thickness of 5 to 7 cm). The pork loin was evenly applied and fixed in a sterilized container with a lid at a temperature of -1 to 4 ° C for 10 to 24 hours to prevent secondary contamination. Vacuum packed or meticulously wrapped in lap, and further aged for 5-10 days at the same temperature.

[Experimental Example 1]

The aged meat (pork loin) using the salted salted salted fish of Example 1 was prepared, and aged meat (pork loin) using general salted salmon was prepared as Comparative Example 1, and the sensory test was performed.

On April 21, 2017, a total of 32 participants participated in the sensory evaluation of fermented meat using salted salted shrimp. The pork loin aged with the same amount of normal salty salt as the sample aged from salted salted salmon with 2.5% by weight was subjected to differential discrimination test and preference test using the triple check method.

The participants were asked to bake the aged pork loin of the examples and the comparative examples, and then they were asked to evaluate whether there was any sensory difference and satisfaction with the overall taste such as taste, flavor, and juice. The triple inspection method provided participants with one sample according to Example 1, two samples according to Comparative Example 1 as a control group or two samples according to Example 1 and a sample according to Comparative Example 1, Two of them were the same sample, one was a different sample, and three samples were sampled, and the sensory difference in selecting one sample, which is regarded as another sample, and the satisfaction degree of overall taste such as taste, .

As a result of the test, participants were discriminated by the participants from the aged salted salted salted meat of Example 1 and the general aged meat of Comparative Example 1, all of which were 99.9% of the total 32. The salty salty salty salt of Example 1 And aged meat. Therefore, it was confirmed that the taste of salted salted shrimp prepared according to the present invention is different from conventional meat, and the overall taste, flavor, and juice are higher than those of conventional methods.

Claims (7)

(i) preparing salted salted salted salted shrimp using a salted shrimp;
(ii) applying the salt of the shrimp to the surface of the meat;
(iii) vacuum packing or dry-aging the salt-coated meat in step (ii); And
(iv) aging at a temperature of -1 [deg.] C to 4 [deg.] C for 5 to 10 days,
Wherein the step (i) comprises the following steps:
(a) preparing a shrimp sauce, pressing the shrimp sauce, separating the shrimp sauce juice and the pressed shrimp sauce shrimp, adding water to the shrimp sauce shrimp, allowing it to stand for 1-2 days, and mixing with the shrimp sauce juice obtained by compression;
(b) spreading the shrimp sauces obtained in the step (a) on the bottom of the container, mixing the shrimp sauces obtained in the step (a), mixing the sauces, placing the separator thereon, and adding the dried salt to the septum;
(c) sealing and refrigeration at 1 to 10 DEG C for 1 to 15 days; And
(d) separating the wet salt from the separation membrane to obtain a salted salted salted salted fish. The method according to claim 1,
A method for aging meat using salted salted salty salt, characterized in that, in step (ii), a solution containing the salted salted salted salty salt in distilled water is poured into meat before applying the salted salted salted salty to the surface of meat. The method according to claim 1,
In the step (iii), the meat coated with the salt of the shrimp in the step (ii) is stored in a sterilized container at a temperature of -1 to 4 ° C for 10 to 24 hours, followed by vacuum packing . delete The method according to claim 1,
Wherein the meat is beef, pork, chicken, turkey meat, mutton, horse meat or duck meat. The method according to claim 1,
And the humidity is maintained at 65 to 80% in the step (iv). A meat characterized by being aged by the method of any one of claims 1 to 3, 5 and 6.