KR101864529B1 - Manufacturing method of rib for galbitang - Google Patents

Manufacturing method of rib for galbitang Download PDF

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Publication number
KR101864529B1
KR101864529B1 KR1020170020275A KR20170020275A KR101864529B1 KR 101864529 B1 KR101864529 B1 KR 101864529B1 KR 1020170020275 A KR1020170020275 A KR 1020170020275A KR 20170020275 A KR20170020275 A KR 20170020275A KR 101864529 B1 KR101864529 B1 KR 101864529B1
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South Korea
Prior art keywords
ribs
weight
rotary drum
tumbling
vacuum
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KR1020170020275A
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Korean (ko)
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이동
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이동
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    • AHUMAN NECESSITIES
    • A22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22CPROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00Apparatus for tenderising meat, e.g. ham
    • A22C9/004Apparatus for tenderising meat, e.g. ham by massaging
    • A22C9/005Tumblers and rotating drums for massaging meat in their interior
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a method of manufacturing ribs for ribs, in which a heating unit and a cooling unit are provided on one side of a rotary drum so as to be repeatedly heated and cooled on the outside of a rotary drum in which forward and reverse rotation are repeated, And the tumbling step in which the dough and the crushing work are carried out through the tumbling step, so that the manufacturing time of the ribs for the ribs can be shortened through the automation process, and at the same time, And the mixing state can be maintained, so that the efficiency of the dipping and crushing can be increased. In addition to the tumbling step, the first aging step and the second aging step are further included so that the aging efficiency can be increased by first and second aging And the fermentation efficiency is increased by the fermentation of the first and second fermentation, unlike the conventional fermentation, Can be cooked and cooked in a short time, and at the same time, the texture and flavor of the ribs in the ribs can be further improved through the treatment of the ribs in the ribs and the processing of the ribs in the ribs.

Description

{Manufacturing method of rib for galbitang}

The present invention relates to a method of manufacturing ribs for ribs, and more particularly, to a method of manufacturing ribs for ribs, in which a heating unit and a cooling unit are installed on one side of a rotary drum so as to be repeatedly heated and cooled, And the tumbling step in which the dough and the crushing work are performed through the unit, thereby shortening the manufacturing time of the ribs for the ribs by an automated process. In addition, during the tumbling step, the raw ribs for the ribs for ribs are uniformly The present invention relates to a method for producing a fermented soybean milk and a fermented soybean milk, comprising the steps of: So that the buyer can easily add ribs without boiling and boil The present invention also relates to a method for manufacturing ribs for ribs, which can improve the texture and flavor of the ribs in the ribs by treating the ribs in the ribs.

Generally speaking, ribs are dishes made of spines or spines with fewer fat except spine and protein (muscle), and because of its unique taste and nutrition, it is possible to use kimchi and bulgogi as well as preference Is one of the highest foods.

On the other hand, the ribs have pork ribs and pork ribs, and the ribs are made with soba ribs, boiled ribs, and boiled pork ribs and ribs. And grilled pork ribs.

However, if the proper ingredients are not mixed in preparing the ribs, ribs, or ribs using the ribs as described above, the ribs are too thick to chew or swallow the food, and the ribs have a unique odor And it was not good enough to feel a sense of rejection.

Therefore, it is possible to increase the efficiency of the dipping and crushing by keeping the mixing state by mixing the drip pellet liquid to the ribs for the ribs in a short time through the tumbling operation and to shorten the manufacturing time of the ribs for ribs In addition, there is a need to research and develop a method for manufacturing ribs for ribs that can further improve the texture and flavor of ribs for ribs.

Korean Registered Patent No. 1175665 2012.08.14. Registration. Published Korean Patent No. 2011-0002638 2011.01.10.

In order to solve the above-mentioned problems, the present invention provides a drum type washing machine comprising: a rotary drum having a heating unit and a cooling unit installed on one side of a rotary drum so as to be repeatedly heated and cooled, By including the tumbling step in which the meat cutting work is carried out, the manufacturing time of the ribs for the ribs can be shortened through the automatic process, and at the same time, the ribs for the ribs for ribs are mixed evenly in the short time by the tumbling step, And a method of manufacturing ribs for ribs which can increase the durability and meat-cutting efficiency.

Another object of the present invention is to increase the ripening efficiency by first and second aging by further including a first aging step and a second aging step together with the tumbling step.

In addition, according to the present invention, the fermentation efficiency is increased due to the first and second fermentation, so that the fermenter can be easily cooked and cooked in a short period of time by merely adding and boiling the fermenter without any separate aging process And at the same time, it is intended to further improve the texture and flavor of the ribs in the ribs by treating the ribs and ribs in the ribs.

The present invention for achieving the above-mentioned objects is as follows. That is, the method for manufacturing ribs for ribs according to the present invention comprises the steps of: (S100) a raw material entering step of loading frozen raw ribs; After the raw ribs received through the raw material receiving step (S100) are thawed for 48 hours at a temperature of 5 DEG C so that the temperature of the raw ribs becomes -3 DEG C to -1 DEG C, Step S110: After the defrosting step (S110), the defatted liquid is put into a certain amount of the raw ribs that have been trimmed together with the defrosting, and the defrosting operation is repeated for 3 minutes for 20 minutes and for 10 minutes. A tumbling step (S120) for causing the tumbling unit (200) repeatedly operated at 6 rpm to simultaneously perform the meat grinding process with the raw material ribs; After the tumbling step (S120), the aged sauce is added to the dipped and chilled ribs so as to be firstly aged, and the aged sauce is mixed with a mixture of soup soy sauce, purified water, white sugar, beef tenderloin, sodium L-glutamate, , Which is provided as a mixture of 21.5% by weight of soy sauce, 64.51% by weight of purified water, 9.56% by weight of white sugar, 2.12% by weight of beef tallow, 2.12% by weight of sodium L-glutamate and 0.19% S130); After the primary fermentation step (S130), the primary fermented ribs are secondarily submerged into secondary fermentation sources. Secondarily fermented sources are fermented soy sauce, purified water, white sugar, 21.5 wt% of soy sauce, 55.62 wt% of purified water, 9.56 wt% of white sugar, 2.12 wt% of beef tallow, A mixture composed of 2.12% by weight of sodium L-glutamate, 0.19% by weight of pepper powder, 6.57% by weight of juice, 0.63% by weight of soju, 0.32% by weight of lemon juice, 0.55% by weight of onion powder, 0.55% by weight of garlic powder and 0.27% (S140); (S151) in which the ribs aged through the second aging step (S140) are placed on the charging conveyor so that the ribs aged in the second order do not adhere, guided to the smoke room, ; A cooling step (S155) of cooling the heated ribs through the heating step (S151) at a temperature of 5 DEG C for 30 minutes or more; A vacuum packaged metal detecting step of detecting a metal outside the ribs for the plurality of single pack ribs for vacuum packing after the ribs cooled by the cooling step (S155) are vacuum packed into ribs for individual ribs, (S160); And the vacuum packaged metal detection step (S160). The ribs for the single ribbed ribs, which have been removed from the metal by the vacuum packing, are frozen in a feeding chamber at -35 캜 or lower for 30 minutes to 1 hour, (S 180) in which a predetermined number of ribs for a single ribbed rib are inserted into a paper box and then wrapped in a box unit.

Here, it is preferable that the raw ribs in the raw material receiving step (S100) are provided as the ribs of the cattle.

In addition, the degassing operation in the defrosting step (S110) is carried out by submerging the bodily waste for 30 minutes in a state where the bodily waste is submerged in a predetermined amount of water below 10 DEG C with respect to a predetermined amount of raw ribs, It is good to be provided in the process of removing blood.

Meanwhile, the tumbling unit of the tumbling step S120 has a closed cylindrical shape with both ends closed, a sealed door having a vacuum valve at one end thereof, and a rotary shaft is connected to both ends of the tumbling unit. And a vacuum device for applying a vacuum to the inside of the rotary drum through the vacuum valve. The vacuum pump according to claim 1, .

At this time, the eccentric shaft is coupled to both ends of the rotary drum so that the eccentric rotation of the rotary drum can be performed, and the connection plate is connected to the eccentric axial end of the rotary drum eccentrically to one side from the one- It is preferable to include a main shaft connected to extend a certain length.

In addition, the rotary drum may be configured such that the rotary drum is provided with one or more rotary drums at one side so as to sequentially apply heating and cooling so as to maintain the state of the dough and the crushing treatment, And a heating unit for supplying steam to the outside of the rotary drum during a reverse rotation operation and further performing a heating process on the side of the heating unit, It is preferable that the cooling unit is further provided.

In addition, in the tumbling step (S120), the raw ribs are provided at 86.42% by weight, while the bark crumbs are prepared from sodium bicarbonate, refined salt, sodium citrate, purified water, powdery type turmeric, radish, apricot, kiwi and pineapple It is preferable to be provided as a mixture.

In this case, the drip medium solution is provided as a mixture of sodium bicarbonate, purified water, sodium citrate, purified water, powdery type of turmeric, radish, apricot, kiwi and pineapple, containing 0.16% by weight of sodium hydrogencarbonate, 0.26% 0.54% by weight of sodium, 11.02% by weight of purified water and 0.17% by weight of sulfuric acid, 0.16% by weight of arsenic, 0.4% by weight of apricot, 0.27% by weight of kiwifruit and 0.6% by weight of pineapple as a powder type Do.

Further, in the tumbling step (S120), the raw ribs are provided at 86.42% by weight, while the dipping solution is prepared by mixing sodium bicarbonate, refined salt, sodium citrate, modified starch, phosphate, whey powder, garlic powder, ginger powder, May be provided as a mixture.

At this time, the drip medium solution was provided as a mixture of sodium hydrogencarbonate, purified water, sodium citrate, modified starch, phosphate, whey powder, garlic powder, ginger powder, purified water, containing 0.16 wt% of sodium hydrogencarbonate, 0.26 wt% The mixture is preferably provided as a mixture of 0.54% by weight of sodium, 0.67% by weight of modified starch, 0.2% by weight of phosphate, 0.13% by weight of whey powder, 0.43% by weight of garlic powder, 0.17% by weight of ginger powder, and 11.02% .

In addition, in the tumbling step (S120), the raw ribs are provided at 86.42% by weight. On the other hand, the bark crumb liquid contains sodium hydrogencarbonate, refined salt, sodium citrate, purified water and powdery herb medicinal materials such as Sancho, It may also be provided as a mixture of chewing gum roots, chewing gum roots, and ginger root.

In this case, the bark crumb liquid is provided as a mixture of sodium bicarbonate, refined salt, sodium citrate, purified water and powdery herb medicinal materials such as sancho, horseradish, horseshoe (roe), chewing gum 0.16% by weight of sodium hydrogencarbonate, 0.26% by weight of purified salt, 0.54% by weight of sodium citrate and 11.02% by weight of purified water, 0.1% by weight of an acidic herb as a powdery herb medicine, 0.23% by weight of sea urchins, 0.27% , 0.42% by weight of chewing gum (roots of papaya), and 0.58% by weight of ginger oil.

It is preferable that the heating step (S151) is performed by heating the mixture at a temperature of 95 DEG C for 4 hours and 30 minutes after being guided to the smoke room and then heating the mixture at a constant temperature for a predetermined time Do.

In addition, in the tumbling step (S120), the raw ribs are provided at 86.96 wt%, while the dipping oil solution may be provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, L-sodium glutamate, and pepper powder .

In this case, the bark crumb solution is provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, L-glutamate, and pepper powder, and contains 2.8 wt% of soy sauce, 8.42 wt% of purified water, 1.25 wt% of white sugar, , 0.28% by weight of sodium L-glutamate, and 0.01% by weight of pepper powder.

Effects of the method for manufacturing ribs for ribs according to the present invention will be described as follows.

First, a tumbling step is carried out in which a dough and a crushing operation are performed through a tumbling unit in which a heating unit and a cooling unit are provided on one side of a rotating drum so as to be repeatedly heated and cooled with respect to the outside of the rotating drum, Through the automation process, it is possible to shorten the manufacturing time of the ribs for ribs, and at the same time, the ribs for ribs for ribs are evenly mixed through the tumbling step so that the mixed state is maintained, .

Second, by including the tumbling step and the first aging step and the second aging step, the aging efficiency can be increased by the first and second aging.

Third, the fermentation efficiency is increased due to the first and second fermentation. As a result, unlike the conventional fermentation process, the fermenter can be easily cooked and cooked in a short time, The texture and flavor of the ribs in the ribs can be further improved through the treatment with Kyoji.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a process for a method of manufacturing ribs for ribs according to the present invention; FIG.
BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a tumbling unit, and more particularly, to a tumbling unit.
3 is a front sectional view showing a tumbling unit applied to the tumbling step in the method of manufacturing ribs for ribs according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method for manufacturing ribs for ribs according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a process for manufacturing ribs for ribs according to the present invention, FIG. 2 is a side cross-sectional view showing a tumbling unit applied to a tumbling step in the method of manufacturing ribs for ribs according to the present invention And FIG. 3 is a front sectional view showing a tumbling unit applied to the tumbling step in the method of manufacturing ribs for ribs according to the present invention.

1 to 3, a method of manufacturing ribs for ribs according to a preferred embodiment of the present invention includes a raw material taking step (S100), a thawing step (S110), a tumbling step (S120), a first aging step A secondary aging step S140, a heating step S151, a cooling step S155, a vacuum packaging metal detection step S160, and a freezing packaging step S180.

In this case, the raw material taking step (S100) comprises a step of putting frozen raw ribs, and in particular, the raw material ribs in the raw material taking step (S100) are preferably provided as ribs of a cattle.

In the defrosting step S110, the raw ribs received through the raw material receiving step (S100) are thawed at a temperature of 5 캜 for 48 hours so that the temperature of the raw ribs is maintained at -3 캜 to -1 캜 Then, the process of subtracting the blood is performed.

At this time, the degassing operation in the defrosting step (S110) is performed by dripping the bodily waste over a period of 30 minutes in a state where the bodily waste is submerged in a predetermined amount of water below 10 DEG C with respect to a predetermined amount of raw ribs, It is desirable to be provided in the process of removing blood.

Meanwhile, in the tumbling step (S120), the dipping solution is put into a predetermined amount of the raw ribs that have been trimmed together with the thawing through the defrosting step (S110), and the operation is repeated for 20 minutes for 10 minutes and 10 minutes for 3 hours And the tumbling unit 200 repeatedly operates at 3 rpm and 3 rpm at 6 rpm, so that raw meat ribs are simultaneously processed with the dough.
In the above, the dyed crumbs have both dyestuff function and crushing function.

The primary fermentation step (S130) comprises the step of putting the fermented sauce into the pork and beef ribs through the tumbling step (S120) so that the fermented beef is firstly fermented.

At this time, the aged sauce was provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, L-glutamic acid sodium and pepper powder. The soy sauce was 21.5 wt%, purified water 64.51 wt%, white sugar 9.56 wt%, beef tallow 2.12 wt% 2.12% by weight of sodium L-glutamate, and 0.19% by weight of pepper powder.

In the secondary fermentation step S140, the primary fermentation is performed through the primary fermentation step (S130), and secondary fermentation is carried out by submerging secondary fermentation source

Here, the above-mentioned aged sauce to be secondarily supplied is a mixture of soup soy sauce, purified water, white sugar, beef tallow, L-glutamate, pepper powder, jujube, soju, lemon juice, onion powder, garlic powder, A mixture of soy sauce 21.5 wt%, purified water 55.62 wt%, white sugar 9.56 wt%, beef tallow 2.12 wt%, sodium L-glutamate 2.12 wt%, pepper powder 0.19 wt%, jujube 6.57 wt%, shochu 0.63 wt%, lemon juice 0.32 wt% 0.55% by weight of onion powder, 0.55% by weight of garlic powder, and 0.27% by weight of ginger.

In the heating step S151, after the secondary aging step S140, the ribs aged for the second time are placed on the putting conveyor so as not to stick to each other and guided to the smoke chamber, Followed by heating treatment.

The heating step (S151) is particularly preferably a step of conducting the heating process at a constant temperature for a predetermined time after being guided to the smoke room, wherein the heating step is performed at a temperature of 95 DEG C for 4 hours and 30 minutes will be.

Meanwhile, the cooling step S155 is performed by cooling the heated ribs through the heating step S151 at a temperature of 5 DEG C for 30 minutes or more.

In addition, the vacuum packaging metal detecting step S160 may be performed by vacuum-packing the cooled ribs through the cooling step S155 into ribs for individual ribs having a certain number of bundles, and then vacuum- And a step of detecting a metal outside the ribs.

In the freezing and packaging step S180, a plurality of individual ribs for ribs, which have been vacuum-packaged through the vacuum packaging metal detecting step (S160) and for which the detected metal is removed, are placed in a raising chamber below -35 캜 for 30 minutes to 1 hour After freezing, a plurality of ribs for vacuum ribbing, which are vacuum-packed and frozen, are put into a paper box for a certain number of times and packed in box units.

2 and 3, the tumbling unit 200 of the tumbling step S120, in the method of manufacturing ribs for ribs according to the present invention as described above, has a closed cylindrical shape at both ends, At one end, a closed door 211 having a vacuum valve 212 is formed, and rotary shafts 213 and 213 'are connected to both ends of the rotary shafts 213 and 213, A rotary drum 210 in which a driving force for forward or reverse rotation is transmitted to the rotary drum 210 and a locking protrusion 215 protrudes from the rotary drum 210 at a predetermined interval on the inner surface of the rotary drum 210, And a vacuum device 220 for applying a vacuum.

That is, any one of the rotation shafts 213 of the rotary drum 210 constituting the tumbling unit 200 as described above is mounted with the forward and reverse motors 214 to impart the rotational force of the rotary drum 210 And the other rotary shaft 213 'is configured to have a free rotational force by being installed in a bearing (not shown) or the like.

It is important that the rotary drum 210 as described above is allowed to rotate eccentrically. For this purpose, the rotary shafts 213 and 213 'are provided with eccentric shafts 213c and 213c coupled to both ends of the rotary drum 210, And the connection plates 213b and 213b are connected to the connection plates 213b and 213b so that the ends of the connection holes 213c and 213c ' It is preferable to include the main axes 213a and 213a 'connected thereto.

Further, it is also important that the rotary drum 210 is sequentially heated and cooled so as to maintain the treated state with the dough after the dough of the dough cake broth with respect to the raw ribs introduced into the inside thereof is treated.

The heating unit 250 is further provided with a heating unit 250 for supplying steam to the outside of the rotary drum 210 during the forward and reverse rotation of the rotary drum 210, And a cooling unit 270 for supplying cooling air to the outside of the rotary drum 210 after the forward and reverse rotation of the rotary drum 210 is completed.

Meanwhile, the operating state of the tumbling unit 200 in the tumbling step S120 as described above will be described below. First, the defrosting is performed along with defrosting through the defrosting step S110 and the inside of the rotary drum 210 The vacuum state is maintained after the raw ribs and the pellets are introduced into the rotary drum 210. Thereafter, the vacuum device 220 is connected to the vacuum valve 212 so that a vacuum of 90 to 95% Respectively.

Then, the rotary drum 210 is operated by the operation of the forward and reverse motors 214, and the operation is performed for 20 hours for three hours so as to alternately rotate three forward rotation and three reverse rotations repeatedly while applying a rotational force of 6 RPM, Time 10 minutes.

At the same time, the raw ribs received in the above-mentioned operation are impregnated with the pellets and the raw pellets are simultaneously massaged while being tumbled against the pegs 215, so that the pellets of the raw ribs and the pellets are simultaneously processed.

During the rotation operation of the rotary drum 210, the operation of the heating unit 250 described above causes the rotary drum 210 to rotate, And the outside of the heat exchanger 210 is heated by steam heating.

Further, after the rotation operation of the rotary drum 210 is stopped, the cooling unit 270 is operated to supply the cooling air to the outside of the rotary drum 210 so that the cooling process is performed. will be.

That is, according to the tumbling step S120 as described above, when the tumbling unit 200 is driven, heating and cooling through the heating unit 250 and the cooling unit 270, And at the same time, it is possible to hold and maintain the state of the dough treated with cooling through cooling.

Although the rotary drum 210 is illustrated and described as an outer cylinder in the present invention, the present invention is not limited thereto. The rotary drum 210 may be constructed in a double structure, It is.

In addition, in the method of manufacturing ribs for ribs according to the present invention as described above, in the tumbling step (S120), the raw ribs are provided at 86.96 wt%, while the flour rinse liquid is prepared from soup soy sauce, purified water, white sugar, , Sodium L-glutamate, and pepper powder.

2.8% by weight of domestic soy sauce, 8.42% by weight of purified water, 1.25% by weight of white sugar, and 0.28% by weight of beef tallow, respectively. , 0.28% by weight of sodium L-glutamate, and 0.01% by weight of pepper powder.

Further, in the method of manufacturing ribs for ribs according to the present invention as described above, in the tumbling step (S120), raw ribs are provided at 86.42% by weight, while the flour pellets are prepared from sodium bicarbonate, refined salt, sodium citrate, And a powdery type of turmeric, radish, apricot, kiwi and pineapple.

In this case, the drip medium is provided as a mixture of sodium hydrogencarbonate, tablets, sodium citrate, purified water, powdered type of turmeric, radishes, apricots, kiwi and pineapples, containing 0.16% by weight of sodium hydrogencarbonate, 0.26% 0.54% by weight of sodium citrate, 11.02% by weight of purified water, and 0.17% by weight of sulfur, 0.4% by weight of arsenic, 0.27% by weight of kiwifruit and 0.6% by weight of pineapple as a powder type desirable.

Herein, apricot has a beta-carotene ingredient, kiwi has an actinin ingredient, which is a protease, and pineapple has a digestive enzyme. Therefore, It can be beneficial to the digestion and health.

In addition, the texture, flavor, or color can be improved through components such as turmeric and radish.

In addition, in the method of manufacturing ribs for ribs according to the present invention as described above, in the tumbling step (S120), the raw ribs are provided at 86.42 wt%, while the balsamic broth is prepared from sodium bicarbonate, refined salt, sodium citrate, Starch, phosphate, whey powder, garlic powder, ginger powder, and purified water.

Herein, the drench solution is provided as a mixture of sodium bicarbonate, refined salt, sodium citrate, modified starch, phosphate, whey powder, garlic powder, ginger powder, purified water, and contains 0.16% by weight of sodium hydrogencarbonate, 0.26% The mixture is preferably provided as a mixture of 0.54% by weight of sodium, 0.67% by weight of modified starch, 0.2% by weight of phosphate, 0.13% by weight of whey powder, 0.43% by weight of garlic powder, 0.17% by weight of ginger powder, and 11.02% .

At this time, especially in the composition of the above-mentioned dough, the sodium hydrogencarbonate has the effect of improving the meat quality, and the phosphate has the effect of improving the binding.

Further, in the method of manufacturing ribs for ribs according to the present invention as described above, in the tumbling step (S120), raw ribs are provided at 86.42% by weight, while the flour pellets are prepared from sodium bicarbonate, refined salt, sodium citrate, And powdery herb medicines, which may be provided as a mixture of sancho, horsetail, wax (roots of weakened knees), virulence (root of roots), and ogapi.

In this case, the bark crumb liquid is provided as a mixture of sodium bicarbonate, refined salt, sodium citrate, purified water and powdery herb medicinal materials such as sancho, horseradish, horseshoe (roe), chewing gum 0.16% by weight of sodium hydrogencarbonate, 0.26% by weight of purified salt, 0.54% by weight of sodium citrate and 11.02% by weight of purified water, 0.1% by weight of an acidic herb as a powdery herb medicine, 0.23% by weight of sea urchins, 0.27% , 0.42% by weight of chewing gum (roots of papaya), and 0.58% by weight of ginger oil.

At this time, among the ingredients applied to the composition of the above-mentioned bark crumbs, sancho has a function of eliminating the odor of the ribs. The fruit of the horseshoe does not only remove the characteristic odor according to the rib region of the bovine but also helps digestion .

In addition, the wax (back knee root) has the function to help arthritis and back pain.

And the poisoning (root of the pike) has the function of prevention of the paralysis and also the function of deodorizing.

As described above, the herbal medicine ingredients that help in deodorization, digestion, and prevention of arthritis, back pain, or paralysis are applied, thereby contributing to digestion and healthful effects when consumed, and more beneficial to the health of the consumer Lt; / RTI >

In other words, as the pulverulent powder or the herbal medicine as described above is applied to the dough, the texture, the flavor or the color can be improved and the beneficial effect on digestion and health can be achieved upon ingestion.

Further, according to the method of manufacturing ribs for ribs according to the present invention as described above, the heating unit and the cooling unit are installed on one side of the rotary drum so as to repeatedly heat and cool the outside of the rotary drum, And a tumbling step of performing a tumbling operation with the tumbling unit through the tumbling unit. Thus, the manufacturing time of the rib for the rib can be shortened through an automated process, and at the same time, So that the mixed state can be maintained and the efficiency of the dough and the crushing can be increased.

In addition, since the first and second aging steps are further included in the tumbling step, the aging efficiency can be increased by first and second aging.

In addition, since the fermentation efficiency is increased due to the fermentation over the first and the second fermentation, unlike the conventional fermentation process, the fermenter can be easily cooked in a short time, The texture and flavor of the ribs in the ribs can be further improved through the treatment with Kyoji.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, the invention is not limited thereto. Various modifications may be made by those skilled in the art. Are included in the scope of the present invention.

200: tumbling unit
210: Rotating drum 211: Closed door
212: vacuum valve 213, 213 ': rotary shaft
213a, 213a ': main shaft 213b, 213b': connecting plate
213c and 213c: eccentric shaft 214:
215: Locking device 220: Vacuum device
250: heating unit 270: cooling unit

Claims (15)

delete delete delete delete delete A method for producing ribs for ribs,
A raw material receiving step (S100) of causing the frozen raw material rib to be worn;
After the raw ribs received through the raw material receiving step (S100) are thawed for 48 hours at a temperature of 5 DEG C so that the temperature of the raw ribs becomes -3 DEG C to -1 DEG C, Step S110:
After the defrosting step (S110), the defatted liquid is put into a certain amount of the raw ribs that have been trimmed together with the defrosting, and the defrosting operation is repeated for 3 minutes for 20 minutes and for 10 minutes. A tumbling step (S120) for causing the tumbling unit (200) repeatedly operated at 6 rpm to simultaneously perform the meat grinding process with the raw material ribs;
After the tumbling step (S120), the aged sauce is added to the dipped and chilled ribs so as to be firstly aged, and the aged sauce is mixed with a mixture of soup soy sauce, purified water, white sugar, beef tenderloin, sodium L-glutamate, , Which is provided as a mixture of 21.5% by weight of soy sauce, 64.51% by weight of purified water, 9.56% by weight of white sugar, 2.12% by weight of beef tallow, 2.12% by weight of sodium L-glutamate and 0.19% S130);
After the primary fermentation step (S130), the primary fermented ribs are secondarily submerged into secondary fermentation sources. Secondarily fermented sources are fermented soy sauce, purified water, white sugar, 21.5 wt% of soy sauce, 55.62 wt% of purified water, 9.56 wt% of white sugar, 2.12 wt% of beef tallow, A mixture composed of 2.12% by weight of sodium L-glutamate, 0.19% by weight of pepper powder, 6.57% by weight of juice, 0.63% by weight of soju, 0.32% by weight of lemon juice, 0.55% by weight of onion powder, 0.55% by weight of garlic powder and 0.27% (S140);
(S151) in which the ribs aged through the second aging step (S140) are placed on the charging conveyor so that the ribs aged in the second order do not adhere, guided to the smoke room, ;
A cooling step (S155) of cooling the heated ribs through the heating step (S151) at a temperature of 5 DEG C for 30 minutes or more;
A vacuum packaged metal detecting step of detecting a metal outside the ribs for the plurality of single pack ribs for vacuum packing after the ribs cooled by the cooling step (S155) are vacuum packed into ribs for single rib ribs having a certain number of bundles, (S160); And
A plurality of individual ribs for ribs, in which the detected metal is removed by vacuum packing through the vacuum packaged metal detecting step (S160), are frozen in a feeding chamber below -35 캜 for 30 minutes to 1 hour, And a freezing packaging step (S180) of charging a plurality of single rib ribs for ribs into a paper box by packing a predetermined number of ribs,
The tumbling unit (200) of the tumbling step (S120)
A sealed door 211 having a vacuum valve 212 is formed at one end of a closed hollow cylinder at both ends and both ends thereof are connected to rotary shafts 213 and 213 ' A rotary drum 210 in which a forward and reverse motors 214 are mounted and selectively transmitted in a forward or reverse direction and a locking protrusion 215 protrudes from the inner surface of the rotary drum 210 at predetermined intervals,
And a vacuum device 220 for applying a vacuum to the interior of the rotary drum 210 through the vacuum valve 212,
The rotary drum 210 is rotated so that the heating and cooling are successively applied to the rotary drum 210 so that the rotary drum 210 and the rotary drum 210 are maintained in a state of being treated with dirt,
And a heating unit 250 for supplying steam to the outside of the rotary drum 210 during the forward and reverse rotation of the rotary drum 210,
And a cooling unit (270) for supplying cooling air to the outside of the rotary drum (210) after completion of forward and reverse rotation of the rotary drum (210) Way.
delete delete delete delete A method for producing ribs for ribs,
A raw material receiving step (S100) of causing the frozen raw material rib to be worn;
After the raw ribs received through the raw material receiving step (S100) are thawed for 48 hours at a temperature of 5 DEG C so that the temperature of the raw ribs becomes -3 DEG C to -1 DEG C, Step S110:
After the defrosting step (S110), the defatted liquid is put into a certain amount of the raw ribs that have been trimmed together with the defrosting, and the defrosting operation is repeated for 3 minutes for 20 minutes and for 10 minutes. A tumbling step (S120) for causing the tumbling unit (200) repeatedly operated at 6 rpm to simultaneously perform the meat grinding process with the raw material ribs;
After the tumbling step (S120), the aged sauce is added to the dipped and chilled ribs so as to be firstly aged, and the aged sauce is mixed with a mixture of soup soy sauce, purified water, white sugar, beef tenderloin, sodium L-glutamate, , Which is provided as a mixture of 21.5% by weight of soy sauce, 64.51% by weight of purified water, 9.56% by weight of white sugar, 2.12% by weight of beef tallow, 2.12% by weight of sodium L-glutamate and 0.19% S130);
After the primary fermentation step (S130), the primary fermented ribs are secondarily submerged into secondary fermentation sources. Secondarily fermented sources are fermented soy sauce, purified water, white sugar, 21.5 wt% of soy sauce, 55.62 wt% of purified water, 9.56 wt% of white sugar, 2.12 wt% of beef tallow, A mixture composed of 2.12% by weight of sodium L-glutamate, 0.19% by weight of pepper powder, 6.57% by weight of juice, 0.63% by weight of soju, 0.32% by weight of lemon juice, 0.55% by weight of onion powder, 0.55% by weight of garlic powder and 0.27% (S140);
(S151) in which the ribs aged through the second aging step (S140) are placed on the charging conveyor so that the ribs aged in the second order do not adhere, guided to the smoke room, ;
A cooling step (S155) of cooling the heated ribs through the heating step (S151) at a temperature of 5 DEG C for 30 minutes or more;
A vacuum packaged metal detecting step of detecting a metal outside the ribs for the plurality of single pack ribs for vacuum packing after the ribs cooled by the cooling step (S155) are vacuum packed into ribs for individual ribs, (S160); And
A plurality of individual ribs for ribs, in which the detected metal is removed by vacuum packing through the vacuum packaged metal detecting step (S160), are frozen in a feeding chamber below -35 캜 for 30 minutes to 1 hour, And a freezing packaging step (S180) of charging a plurality of single rib ribs for ribs into a paper box by packing a predetermined number of ribs,
In the tumbling step (S120), the raw ribs are provided at 86.42% by weight,
The dipping solution is prepared by mixing sodium hydrogencarbonate, tablets, sodium citrate,
A method for producing ribs for ribs, characterized in that it is a powdered herb medicine which is provided as a mixture of sancho, horsetail, wooze (roe), chewing gum (roots of roe) and ogapi.
12. The method of claim 11,
The bark crumb liquid is provided as a mixture of sodium bicarbonate, purified salt, sodium citrate, purified water and powdered herb medicinal materials such as sancho, horseradish, wax (roots of weak knees)
0.16% by weight of sodium hydrogencarbonate, 0.26% by weight of purified salt, 0.54% by weight of sodium citrate, 11.02% by weight of purified water,
As a medicinal herb of powder type, 0.1% by weight of acidic acid, 0.23% by weight of silkworm fruit, 0.27% by weight of wax (root of lowered legs), 0.42% by weight of roots A method for manufacturing ribs for ribs.
delete delete delete
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Publication number Priority date Publication date Assignee Title
KR102152150B1 (en) * 2019-11-28 2020-09-04 주식회사 아워홈 Preparing method of seaweed soup using subud meat and seaweed soup prepared thereby
KR102218083B1 (en) * 2020-05-29 2021-02-19 김재균 Method for manufacturing eel soup and eel soup manufactured thereby
KR102297095B1 (en) * 2021-02-22 2021-09-01 김재현 System and method for preparing instant soup stock food

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KR20110002638A (en) 2009-07-02 2011-01-10 김한희 Cooking method of rib soup, boiled rib and roasted rib
KR101175665B1 (en) 2011-11-02 2012-08-22 나덕환 Rib soup and manufacturing method of the same
KR101231953B1 (en) * 2012-06-29 2013-02-08 박동진 Method for making roje meat using seasoning composite
KR101478547B1 (en) * 2014-09-01 2015-01-09 영농조합법인 비엔푸드 The method of smoked duck
KR20150088023A (en) * 2014-01-23 2015-07-31 고재필 Seasoned butterfly rib using beef and pork, and method for producing the same
KR20180022238A (en) * 2016-08-23 2018-03-06 주식회사 음식점닥터 Method for preparing spiced rib sauce

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KR20110002638A (en) 2009-07-02 2011-01-10 김한희 Cooking method of rib soup, boiled rib and roasted rib
KR101175665B1 (en) 2011-11-02 2012-08-22 나덕환 Rib soup and manufacturing method of the same
KR101231953B1 (en) * 2012-06-29 2013-02-08 박동진 Method for making roje meat using seasoning composite
KR20150088023A (en) * 2014-01-23 2015-07-31 고재필 Seasoned butterfly rib using beef and pork, and method for producing the same
KR101478547B1 (en) * 2014-09-01 2015-01-09 영농조합법인 비엔푸드 The method of smoked duck
KR20180022238A (en) * 2016-08-23 2018-03-06 주식회사 음식점닥터 Method for preparing spiced rib sauce

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102152150B1 (en) * 2019-11-28 2020-09-04 주식회사 아워홈 Preparing method of seaweed soup using subud meat and seaweed soup prepared thereby
KR102218083B1 (en) * 2020-05-29 2021-02-19 김재균 Method for manufacturing eel soup and eel soup manufactured thereby
KR102297095B1 (en) * 2021-02-22 2021-09-01 김재현 System and method for preparing instant soup stock food

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