KR101855129B1 - Pork wet aging method - Google Patents

Abstract

The present invention relates to a method for aging pork. More specifically, the present invention relates to a method for aging pork, intended to soften texture of pork, remove odor, and prevent discoloration. To this end, the method for aging pork comprises the following steps: washing the pork with water at 48-52°C for 3-5 minutes to remove secretions; spraying and spreading a winter mushroom juice to a surface of the pork; and vacuum-packing the pork coated with the winter mushroom juice, and then aging the same thereafter.

Description

{PORK WET AGING METHOD}

The present invention relates to a method of aging pork, and more particularly, to a method of aging pork which softens the meat quality of pork, eliminates odors, and prevents discoloration.

After slaughtering cattle and pigs, the muscles harden and solidify over time, and the phenomenon of deterioration of the year and conservativeness is termed postural rigidity. Post stiffness occurs through a three-step process when the muscles contracted can not be relaxed due to depletion of energy remaining in the muscles in the absence of energy and oxygen supply due to slaughter or blood loss.

The pre-stiffness stage is the first one to three hours after slaughter, and the amount of glycogen and ATP remaining in the muscle is large, so that the contraction and relaxation of the myofibers occurs easily. As the amount of ATP in the muscle decreases below a certain level in the initiation of the stiffness, the contraction of the myofibrillar fibers due to the mutual binding of the actin and myosin filaments starts to occur. In the final step of stiffening, the glycogen and ATP are completely consumed, so that the myofilaments that contract and are not relaxed are increased and hardened. In addition, glycogen is degraded through oxygen-free anaerobic metabolism (the corresponding action) to reach the final pH (about 5.4 to 5.5), and the space between the myofibrils becomes narrower and the ability to store moisture is also lowest.

For this reason, when cooked upright meat is not only quite tame, but also the flavor is reduced, resulting in no taste. To improve this, it is aged for a certain period.

Common methods of aging include dry aging (wet aging) and wet aging. Dry fermentation is a way of catching the meat in the absence of the refrigerator in the past and hanging it in a well-ventilated place. It is characterized by that the inside is filled with moisture, but the fragrance enriched with amino acids penetrates into the juice. On the other hand, wet-aging is a method that occurs due to the development of vacuum packaging technology, and is characterized in that it completely blocks air exposure and prevents moisture evaporation and aging in a moist state.

On the other hand, the specific aging method varies depending on the kind of meat such as pork, beef, and chicken. Even if the same meat is matured, the meat quality, degree of smell removal, . Therefore, there is a demand for development of an aging method capable of removing odors while satisfying meat quality and preventing color change.

Korean Patent Publication No. 10-2007-0045546

It is an object of the present invention to provide a method of aging pork, which can soften the meat quality of pork, eliminate odor, and prevent color change.

These and other objects and advantages of the present invention will become apparent from the following description of a preferred embodiment.

The object of the present invention is achieved by a method for purifying pork, comprising: washing pork with water at 48 to 52 DEG C for 3 to 5 minutes to remove secretions; Spraying the top mushroom juice onto the surface of the pork; And a step of vacuum-packing the pork coated with the mushroom juice and aging the pork.

At this time, the aging step is a step of aging at 1 to 2 ° C for 70 to 72 hours; B for aging at 0 to -1 DEG C for 48 to 50 hours; And aging at 2 to 3 DEG C for 24 to 25 hours.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to soften the meat quality of pork, remove odor and odor to improve taste and flavor, and prevent discoloration.

In addition, various supplementary ingredients can be added to alleviate the problem of accumulation of triglycerides due to ingestion of fat-rich pork, and it can also have an antioxidant effect.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

1 is a flowchart schematically illustrating a method of aging pork according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. It will be apparent to those skilled in the art that these embodiments are provided by way of illustration only for the purpose of more particularly illustrating the present invention and that the scope of the present invention is not limited by these embodiments .

Also, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains and, where contradictory, Will be given priority.

In order to clearly illustrate the claimed invention, parts not related to the description are omitted, and like reference numerals are used for like parts throughout the specification. And, when a section is referred to as "including " an element, it does not exclude other elements unless specifically stated to the contrary. In addition, "part" described in the specification means one unit or block performing a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of explanation, the identification code does not describe the order of each step, and each step does not explicitly list a specific order in the context May be performed differently from the above-described sequence. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

1 is a schematic view showing a method of aging pork according to an embodiment of the present invention. Referring to FIG. 1, the method for fermenting pork according to an embodiment of the present invention comprises: (S1) washing pork with water at 48 to 52 ° C for 3 to 5 minutes to remove secretions; Spraying the top mushroom juice onto the surface of the pork (S2); And a step (S3) of vacuum-packing and aging the pork coated with the mushroom juice. Disclosure of Invention Technical Problem [10] The present invention can effectively remove secretion of pork, smooth meat quality of pork through aging process, remove odor of the pork, improve flavor and flavor, and prevent discoloration .

The step of removing the secretion (S1) is a washing process to remove secretions generated during the slaughtering process of pork, and it is preferable to wash with lukewarm water at 48 ~ 52 ° C for 3 to 5 minutes. At this time, the temperature of the water to be cleaned is important. When the temperature is lower than 48 ° C, bacteria and microorganisms propagate well and the sterilizing effect decreases. It is difficult to effectively remove the impurities in the pork. When the temperature exceeds 52 ° C, the sterilizing effect may be slightly improved. There is a possibility of destruction.

The step (S2) of applying the top mushroom juice to the surface of the pork is a preparation step for aging the pork. The top mushroom juice is applied by spraying uniformly on the surface of the pork. It is also good to use a knife on the surface of the pork to make it fit well on the surface of the pork. The top mushroom juice can be prepared using a blender after mixing water, top mushroom, kiwi and laurel leaves. Specifically, the top mushrooms, kiwi and laurel leaves are washed with lukewarm water at 48 ~ 52 ° C for 3-5 minutes as in the case of pork, followed by pulverization with water in a blender. When the temperature of the water to be cleaned is less than 48 ° C, the microbes and microorganisms reproduce well and the sterilizing effect decreases. When the temperature exceeds 52 ° C, the sterilizing effect may be slightly improved, but the protein content in the mushrooms, kiwi and laurel leaves There is a possibility that the back is destroyed.

Each component of the mushroom juice will be described in more detail. Topium mushroom is rich in dietary fiber, especially because it has a higher amount of vitamin C than other mushrooms, which helps in antioxidant and anti-inflammation. Kiwi contains a protein digesting enzyme called actinidin which not only softens pork but also adds a unique scent of kiwi. Laurel leaves can catch the odor of pork. Preferably, the top mushroom juice is pulverized and stirred after mixing about 40 to 50 parts by weight of the top mushroom washed, about 25 to about 35 parts by weight of kiwi, and about 5 to about 10 parts by weight of the laurel leaf, respectively, for 2000 parts by weight of water. When each constituent is relatively small, it is difficult to manifest the effect of each constituent, and when it is relatively large, it is uneconomical. In particular, in the case of kiwi, when the above-mentioned range is exceeded, there is a concern that the meat quality of pork may become too soft and the texture may be deteriorated.

In addition, the top mushroom juice may further include at least one of cocoa nips, aronia and maca to further improve the texture, flavor and the like of the pork. They can be mixed together with top mushrooms to be crushed.

Cacao nibs is a raw material for chocolate, helps to prevent aging, strengthens immunity, and relieves fatigue. In particular, when fat-rich pork is consumed, triglycerides can accumulate, and cacao nibs can exert an excellent effect in preventing it. The cacao nibs are preferably contained in an amount of 5 to 10 parts by weight based on 2000 parts by weight of water. When the cocoa nibs is less than 5 parts by weight, it is difficult to exhibit the effect of cacao nibs. When the cacao nibs is more than 10 parts by weight, caffeine components are increased, which may cause an awakening effect.

Aronia is a fruit of deciduous shrub of Rosaceae originating from North America. It is called black chokeberry. It helps to improve blood circulation, prevent diabetes, treats diabetes, has antimicrobial effect, and has excellent antioxidant effect. The addition of Aronia to the topical mushroom juice not only enhances the antioxidant effect, but also effectively removes the specific odor of pork. It is preferable that the aronia is contained in an amount of 10 to 20 parts by weight based on 2000 parts by weight of water. When the amount of aronia is less than 10 parts by weight, it is difficult to exhibit the effect of aronia. When it exceeds 20 parts by weight, there is no particular adverse effect, but it is uneconomical.

Maca is a cruciferous plant that grows mainly in the South American Peruvian Andes Mountains. It contains minerals, alkaloids, and essential amino acids to improve the digestive function and improve reproductive function. The addition of maca to the top mushroom juice may also have the effect of softening the meat quality of the pork. The maca is preferably contained in an amount of 10 to 20 parts by weight based on 2000 parts by weight of water. When the maca is less than 10 parts by weight, it is difficult to exhibit the effect of maca, and when it exceeds 20 parts by weight, the hormone secretion may be unbalanced.

The step of aging (S3) is a process of vacuum packing the pork coated with the mushroom juice and storing the mushroom juice in a refrigerator or a freezer, and the mushroom juice penetrates into the pork to improve the taste and flavor of the pork . The aging step is a step of aging at 1 to 2 ° C for 70 to 72 hours; B for aging at 0 to -1 DEG C for 48 to 50 hours; And aging at 2 to 3 DEG C for 24 to 25 hours. At this time, it is preferable that the aging temperature is less than 1 ° C or does not exceed 4 ° C. If it exceeds 4 ℃, pork may be discolored, mucus may be formed, and if it is below minus 1 ℃, it may fall down below the freezing point of pork, and meat quality may be damaged. a case where a step is carried out at 2 ° C for 3 days (72 hours), step b is carried out for 2 days (48 hours) at minus 1 ° C, and step c is carried out at 3 ° C for 1 day (24 hours) On the 1st day, a stage, the mushroom juice penetrates into the inside of the pork, and on the 2nd and 3rd day, the pork is softened by the penetrating mushroom juice. On the 4th to 5th day of the b step, the juice is poured into the pork. Particularly, it is important to maintain the temperature at -1 to 0 ° C. At this time, maintaining the temperature at -1 to 0 ° C. can suppress the growth of the spoilage bacteria, improve the storage stability of pork, In order not to freeze, the cell activity can be increased by increasing amino acid and sugar. At the c-level 6, the pork can be loosened smoothly and the flavor can be maximized.

In one embodiment, the present invention provides an additional step (step S1) between removing the secretions to remove the odor of pork meat and enhancing meat quality, taste and flavor, and applying S2 mushroom juice As shown in FIG.

First, the step of removing the secretion may further include immersing in ice water for about 10 seconds. This is to maintain the resilience of pork. Next, it may further comprise a pre-aging step in which pork is coated with milk mixed with roundworm powder, packed in a vacuum, and stored at 2-3 DEG C for 5-6 hours. Ronglle is a perennial plant with a monocotyledonous plant lily lily. It is used to treat young leaves and rootstocks. In one room, rootstocks are used to treat diarrhea, diabetes, and heart failure. Wonglle has anti-aging effect by wiping and removing active oxygen of the body, preventing aging, and making the skin shiny and firm. In addition, it has the effect of lowering blood sugar and controlling insulin, so it is said that it is good for diabetes when taken for a long time. It also reduces blood pressure, helps to restore fatigue and improve blood circulation. It is preferable that the roots are roasted slightly and then powdered and added in an amount of 40 to 50 parts by weight based on 2000 parts by weight of milk. The pre-fermentation stage softens the meat quality of the pork, and it is possible to obtain the effect of partially removing the pork-specific odor.

Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples. However, this embodiment is intended to explain the present invention more specifically, and the scope of the present invention is not limited to these embodiments.

[Manufacturing Example]

2000 parts by weight of water, 45 parts by weight of top mushroom washed with water at 50 DEG C, 30 parts by weight of kiwi, and 5 parts by weight of laurel leaf were pulverized to prepare a top mushroom juice.

10 parts by weight of cacao nips, 15 parts by weight of Aronia and 15 parts by weight of maca were further mixed and pulverized to prepare a top mushroom juice.

[Example 1]

After pork was washed in water at 50 ° C, a sheath was made on the surface, the top mushroom juice of Preparation Example 1 was applied, vacuum-packed and aged for 6 days. 1 ~ 3 days were aged at 2 ℃, 4 ~ 5 days were aged at -1 ℃ and 6 days were aged at 3 ℃. This was set as Example 1.

[Example 2]

The pork was washed in 50 ° C water and immersed in ice water for about 10 seconds. Subsequently, a sheath was made on the surface, and pork was coated with milk mixed with round beans (2000 parts by weight of milk and 50 parts by weight of roundwool powder), vacuum-packed and aged at 2 캜 for 6 hours. Then, the top mushroom juice of Preparation Example 2 was applied, vacuum-packed and aged for 6 days. 1 ~ 3 days were aged at 2 ℃, 4 ~ 5 days were aged at -1 ℃ and 6 days were aged at 3 ℃. This was set as Example 2.

[Comparative Example]

The pork was washed with cold water (5 ° C), and the water was removed. The pork was vacuum-packed and aged at 5 ° C for 6 days.

[Experimental Example: Sensory Test]

After baking the above-mentioned Examples 1 and 2 and Comparative Example, 50 persons (total 300 persons) from 20 to 60 years old were tasted to evaluate the overall taste, smell and meat quality, Respectively. 10 points, and it is shown that the closer to 10 points, the more people prefer.

[Table 1]

Basically, as shown in Table 1, the subjects preferred meat. However, it was evaluated that they could feel that they were different in taste, smell, and meat quality by sampling together. In case of Example 2, they were most favored especially in the aged 50 to 60 years. Through this, it was confirmed that the taste and flavor of pork can be improved by applying the mushroom juice and changing the temperature.

It is to be understood that the present invention is not limited to the above embodiments and various changes and modifications may be made by those skilled in the art without departing from the spirit and scope of the invention.

Claims (2)

Washing the pork with water at 48 to 52 DEG C for 3 to 5 minutes to remove secretions;
Spraying the top mushroom juice onto the surface of the pork; And
And vacuum-packing the pork coated with the mushroom juice and aging the mixture,
The top mushroom juice is prepared by mixing 40 to 50 parts by weight of top mushrooms, 25 to 35 parts by weight of kiwi, and 5 to 10 parts by weight of laurel leaves, respectively, washed with 2000 parts by weight of water,

The topical mushroom juice further comprises cacao nips, aronia and maca,
The cacao nibs include 5 to 10 parts by weight based on 2000 parts by weight of water,
The above-mentioned Aronia is contained in an amount of 10 to 20 parts by weight based on 2000 parts by weight of water,
The maca is 10 to 20 parts by weight based on 2000 parts by weight of water.
How to ferment pork.
The method according to claim 1,
A step of aging at 1 to 2 DEG C for 70 to 72 hours;
B for aging at 0 to -1 DEG C for 48 to 50 hours; And
And aging at 2 to 3 DEG C for 24 to 25 hours,
In step a, the pork mushroom juice penetrates into the pork meat,
Wherein the juice is confined to the inside of the pork in the step (b).

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