KR101864530B1 - Manufacturing method of rib for kalbijjm - Google Patents
Manufacturing method of rib for kalbijjm Download PDFInfo
- Publication number
- KR101864530B1 KR101864530B1 KR1020170020276A KR20170020276A KR101864530B1 KR 101864530 B1 KR101864530 B1 KR 101864530B1 KR 1020170020276 A KR1020170020276 A KR 1020170020276A KR 20170020276 A KR20170020276 A KR 20170020276A KR 101864530 B1 KR101864530 B1 KR 101864530B1
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- South Korea
- Prior art keywords
- ribs
- weight
- tumbling
- rotary drum
- vacuum
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Classifications
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
- A22C9/005—Tumblers and rotating drums for massaging meat in their interior
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
The present invention relates to a method of preparing ribs for ribs, more particularly, to a method of manufacturing ribs for ribs, more particularly, a method of manufacturing ribs for ribs, which comprises a first tumbling step and a second tumbling step, Unlike the conventional method, the buyer can cook the ribs in a short time simply by steaming without any special aging process. At the same time, the ribs for the ribs and the processed meat are processed to improve the texture and flavor of the ribs for ribs. And a tumbling unit in which a heating unit and a cooling unit are installed on one side of the rotary drum so as to be repeatedly heated and cooled with respect to the outside of the rotary drum in which forward and reverse rotation are repeated, By including the step, it is possible to shorten the manufacturing time of ribs for automatic ribs by automatic process The solution is evenly salting surimi for ribs for galbijjim mixed in a short time through the tumbling step, the mix is kept directed to a method of manufacturing a rib for galbijjim to increase the curing efficiency and surimi.
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 dough and meat-cutting efficiency by keeping the mixing state by mixing the dipping solution for the ribs for the ribs in a short time through the tumbling operation so as to shorten the manufacturing time of the ribs for the ribs In addition, it is required to research and develop a method for preparing ribs for ribs that can further improve the texture and flavor of ribs.
In order to solve the above-mentioned problems, the present invention includes a tumbling step, a first aging step and a second aging step, thereby increasing the aging efficiency by first and second aging, It is easy and simple to cook and cook in a short time with no fermentation process, and at the same time, it makes it possible to improve the texture and flavor of the ribs for ribs, And to provide a method for producing a drag rib.
Another object of the present invention is to provide a method and a device for heating and cooling a dumper through a tumbling unit in which a heating unit and a cooling unit are installed on one side of a rotating drum so as to repeatedly heat and cool the outside of a rotating drum, And the tumbling step is performed to shorten the manufacturing time of the ribs for the ribs by an automated process and at the same time, the raw ribs for the ribs for ribs are mixed evenly in a short time and the mixed state is maintained And to increase the efficiency of dipping and crushing.
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 in which raw ribs are frozen; 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); After the second aging step (S140), the ribs aged in the second order are placed on the putting conveyor so as not to stick to each other, and are guided to the smoke chamber, heated at a predetermined temperature for a predetermined time, (150 < 0 >C); A vacuum packaging step (S160) of vacuum-packing the ribs heated and cooled through the heating and cooling step (S150) into ribs for ribs, which are made up of a bundle of a certain number of ribs; A metal detection step (S170) of detecting a metal outside the ribs for a plurality of single packed ribs by vacuum packing through the vacuum packing step (S160); And the metal detecting step (S170), the ribs for ribs are removed from the ribs at -35 캜 or lower for 30 minutes to 1 hour, and then vacuum-packed and frozen into a plurality of ribs And a frozen packaging step (S180) of putting the ribs into a paper box by a predetermined number of times and packaging the same in units of boxes.
Herein, the degassing operation in the defrosting step (S110) is performed in such a manner that the blood is drained over a period of 30 minutes in a state of being submerged in a predetermined amount of water below 10 DEG C with respect to a constant amount of raw ribs, It is desirable to be provided in the process of removing blood.
In addition, it is preferable that the raw ribs in the raw material receiving step (S100) are provided as ribs of one of a rib of a bovine or a rib of a pig.
The heating step (S151) is conducted to the smokable chamber, followed by heat treatment at a predetermined temperature for a predetermined period of time. Preferably, the heating step is performed at a temperature of 95 ° C for 4 hours and 30 minutes .
The tumbling unit of the tumbling step S120 has a closed cylindrical shape with both ends closed, and a closed door having a vacuum valve at one end thereof is closed. 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% It is preferable to be provided as a mixture of 0.54% by weight of sodium, 11.02% by weight of purified water and a mixture of 0.17% by weight of sulfur, 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.
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 .
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.
Effects of the method for manufacturing ribs for ribs according to the present invention will be described as follows.
First, by including the tumbling step and the first aging step and the second aging step, the aging efficiency is increased due to the aging of the first and second agar. Thus, unlike the conventional method, It can be cooked in a short time and easy to eat. At the same time, the texture and flavor of the ribs for ribs can be further improved through the treatment of the ribs for the ribs.
And a tumbling step in which the dough and the crushing operation are performed through the tumbling unit in which the heating unit and the cooling unit are installed on one side of the rotary drum so as to be repeatedly heated and cooled to the outside of the rotary drum in which forward and reverse rotation are repeated Through the automation process, it is possible to shorten the manufacturing time of the ribs for the ribs, and at the same time, the blend of the ribs for the ribs for the ribs is mixed evenly in a short period of time through the tumbling step, .
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a process for manufacturing a rib for a rib steaming according to the present invention; FIG.
2 is a side cross-sectional view showing a tumbling unit applied to a tumbling step in a method of manufacturing ribs for ribs according to the present invention.
3 is a front sectional view showing a tumbling unit applied to a 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 a rib for a rib-barb according to the present invention, FIG. 2 is a side sectional view showing a tumbling unit applied to a tumbling step in a method of manufacturing ribs for rib- 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.
As shown in FIGS. 1 to 3, the method for manufacturing ribs for cooking ribs according to a preferred embodiment of the present invention is a method for manufacturing ribs, particularly for ribs, in the course of ribs. The metal purging step S160 and the metal detection step S170 are the same as those in the first and second aging steps S130 to S150. Step S180.
The raw material ribs in step S100 include a step of feeding the frozen raw ribs to the ribs of the bovine ribs or the ribs of the pigs, It is preferable to be provided.
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.
The tumbling step (S120) is performed so as to repeat the operation for 20 minutes for 10 minutes and the operation for 10 minutes for 3 hours by injecting the dipping solution into a predetermined amount of the raw ribs, which have been trimmed together with the defrosting through the defrosting step (S110) And the
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 raw and processed ribs through the tumbling step (S120) so that the fermented sauce is firstly fermented. In particular, Sodium l-glutamate, 2.12% by weight of sodium l-glutamate, 0.45% by weight of pure white sugar, 9.56% by weight of white sugar, 2.12% And 0.19% by weight of a powder.
In the secondary aging step (S140), the primary aging-treated ribs are subjected to primary aging through the primary aging step (S130), and then secondary aging is performed by injecting aged sources. Secondarily, The above-mentioned aged sauce is provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, L-glutamate, pepper powder, squash, soju, lemon juice, onion powder, garlic powder and ginger. , Onion powder 0.55 wt.%, White sugar 9.56 wt.%, Beef tallow 2.12 wt.%, Sodium L-glutamate 2.12 wt.%, Pepper powder 0.19 wt. 0.55% by weight of garlic powder, and 0.27% by weight of ginger.
Meanwhile, in the heating step S151, after the secondary aging step (S140), the ribs aged in the second order are placed on the putting conveyor so as not to stick to each other and guided to the smoke chamber, Followed by heating treatment.
At this time, 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 smokestack and then heating the mixture at a predetermined temperature for a predetermined period of time will be.
The cooling step S155 is a step of cooling the heated ribs through the heating step S151 at a temperature of 5 DEG C for 30 minutes or more.
In the vacuum packaging step S160, it is preferable that the vacuum packaging step S155 is followed by a step of vacuum-packing the cooled ribs into ribs for ribs for a single product in a certain number of bundles.
In addition, the metal detection step S170 may include a step of detecting the metal outside the ribs for a plurality of single-packed ribs by vacuum packing through the vacuum packing step S160.
In the freezing and packaging step S180, which is the final step in the method for manufacturing ribs for cooking ribs according to the present invention, a plurality of single ribs for ribs removed by metal detection through the metal detection step (S170) After freezing for 30 minutes to 1 hour in the feeding room, a number of ribs for the ribs, which are vacuum-packed and frozen, are put into a paper box for a certain number of times and packed in boxes.
In the tumbling step (S120), the raw ribs are provided at a weight of 86.96% by weight, and the dipping oil solution is prepared from the liver, purified water, white sugar, beef Again, it is preferable to be provided as a mixture of sodium L-glutamate and pepper powder.
In this case, the dipping solution is provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, sodium 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, sodium L-glutamate 0.28% by weight, and pepper powder 0.01% by weight.
Further, in the method of manufacturing ribs for cooking ribs according to the present invention, the raw ribs are provided at 86.42% by weight in the tumbling step (S120), while the balsamic broth is prepared by adding sodium bicarbonate, Sodium, purified water, and a powdered type of turmeric, radish, apricot, kiwi and pineapple.
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% It is preferable to provide a mixture of 0.54% by weight of sodium, 11.02% by weight of purified water and a mixture of 0.17% by weight of sulfur, 0.4% by weight of apricot, 0.27% by weight of kiwifruit and 0.6% by weight of pineapple as a powder type will be.
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 the tumbling step (S120), the raw ribs are provided at a weight ratio of 86.42 wt%, while the drip medium is selected from the group consisting of sodium bicarbonate, refined salt, sodium citrate, denatured 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.
In addition, in the method of manufacturing ribs for cooking 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, 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 components applied as the composition of the above-mentioned bark crumbs, the sancho has a function of eliminating the odor of the ribs, and the bamboo fruit has a unique odor elimination effect according to the rib region of the cattle or pig, It also has a function to help.
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 to digestion and healthful effects upon ingestion of pork rib or pork ribs, A beneficial effect can be achieved.
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.
2 and 3, the tumbling
That is, any one of the
It is important that the
Further, it is also important that the
The
Meanwhile, the operating state of the tumbling
Then, the
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
During the rotation operation of the
Further, after the rotation operation of the
That is, according to the tumbling step S120 as described above, when the tumbling
Meanwhile, in the
In addition, although the
According to the method of manufacturing ribs for ribs according to the present invention as described above, the first aging step and the second aging step are further included together with the tumbling step so that the aging efficiency is increased by first and second aging Unlike the conventional method, the buyer can cook the ribs in a short time simply by steaming without any special aging process. At the same time, the ribs for the ribs and the processed meat are processed to improve the texture and flavor of the ribs for ribs. .
And a tumbling step in which the dough and the crumbling operation are performed through the tumbling unit in which the heating unit and the cooling unit are installed on one side of the rotary drum so as to be repeatedly heated and cooled with respect to the outside of the rotary drum in which forward and reverse rotation are repeated Through the automation process, it is possible to shorten the manufacturing time of the ribs for the ribs, and at the same time, the blend of the ribs for the ribs for the ribs is mixed evenly in a short period of time through the tumbling step, It will be possible.
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:
213a, 213a ':
213c and 213c: eccentric shaft 214:
215: Locking device 220: Vacuum device
250: heating unit 270: cooling unit
Claims (15)
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);
After the second aging step (S140), the ribs aged in the second order are placed on the putting conveyor so as not to stick to each other, and are guided to the smoke chamber, heated at a predetermined temperature for a predetermined time, (150 < 0 >C);
A vacuum packaging step (S160) of vacuum-packing the ribs heated and cooled through the heating and cooling step (S150) into ribs for ribs, which are made up of a bundle of a certain number of ribs;
A metal detection step (S170) of detecting a metal outside the ribs for a plurality of single packed ribs by vacuum packing through the vacuum packing step (S160); And
A plurality of individual ribs for ribs, which have been subjected to the metal detection step (S170) and have been subjected to metal removal, are frozen in a feeding chamber at -35 ° C or lower for 30 minutes to 1 hour, and then vacuum- And a freezing and packaging step (S180) of putting the ribs in a paper box by a predetermined number of times and packaging them in units of boxes,
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 the forward and reverse rotation of the rotary drum (210) to the side of the heating unit (250) Way.
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);
After the second aging step (S140), the ribs aged in the second order are placed on the putting conveyor so as not to stick to each other, and are guided to the smoke chamber, heated at a predetermined temperature for a predetermined time, (150 < 0 >C);
A vacuum packaging step (S160) of vacuum-packing the ribs heated and cooled through the heating and cooling step (S150) into ribs for ribs, which are made up of a bundle of a certain number of ribs;
A metal detection step (S170) of detecting a metal outside the ribs for a plurality of single packed ribs by vacuum packing through the vacuum packing step (S160); And
A plurality of individual ribs for ribs, which have been subjected to the metal detection step (S170) and have been subjected to metal removal, are frozen in a feeding chamber at -35 ° C or lower for 30 minutes to 1 hour, and then vacuum- And a freezing and packaging step (S180) of putting the ribs in a paper box by a predetermined number of times and packaging them in units of boxes,
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 preparing ribs for the preparation of ribs, characterized in that it is a powdery herb medicinal material and is provided as a mixture of sancho, horsetail, wax (roots of weak knees), chewiness (roots of roots) and ogapi.
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.
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Cited By (1)
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| KR102686436B1 (en) * | 2023-08-07 | 2024-07-19 | 케이엔씨푸드 주식회사 | Method for manufacturing back rib processed food using tumbler device and back rib processed food produced thereby |
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