KR101994701B1 - Method for manufacturing Food using Dried meat/fish with herb medicine extract - Google Patents

Abstract

It is made by adding seasonings to herbal medicine extracts obtained by heating ginseng, laurel leaves, sesame seeds, mandarin, jujube, radish, radish, ginger, ugum, garlic and licorice in water and adding them to a pre-processed fish or meat sauce And the fish or meat mixed with the seasoning sauce is dried, and then the gelatin mixed solution is applied to prepare the feces or jerky. It has the effect of improving the taste and texture of dry papillae, abundant nutritional ingredients, and softening the meat quality.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a food using dried jerky,

The present invention relates to a method of producing a polymyx using an apricot and jerky added with herbal extracts.

Jukpo refers to dried fish with thinly sliced fish, and Jukpo is dried with sauce made of horse meat, beef, and venison. Appo and jerky are derived from eating dried seafood or meat in the sun, and there are records of this in the ancient literature. There are contents of " In the book, there is a record that beef is sprinkled with soy sauce, honey, sesame oil, sesame oil, etc. and sprinkled with lots of pine nuts. In "How to make food", pine nuts (beef stubble, salt and pepper paste, , Jeolpo (beef stalks are sliced thinly, soy sauce, garlic, pepper, sesame, sugar, salt, grilled and grilled on a grill, (1854), the contents of the " There is an oil in the deep sea bream, and the sea breeze is covered with peace of mind. There is a record that the salt is dried and dried, and it is put on a bold sieve, and a little oil is added, and pepper and the paddy are put in the water, and it is kneaded firmly and there is a record that the 원 다 食 食, (1795) Udoshi (牛 脯 茶 食), and Hae-seok Dasik (鰕 屑 茶 食) are appearing.

However, previous researches on peat using deer and fishes and seafood have been lacking. Also, previous studies have been conducted mainly on the quality characteristics of beef jerky, chicken meat, and duck jerky, and seafood such as squid There have been only a few studies on the preparation of seasoned dry pomphlets used, and there have been no studies on the production methods of dry pomposite using pompho, shrimp and green peon,

Korean Patent Registration No. 1251324: Method of Processing Abalone Fibers and Abalone Fibers Manufactured Thereby Korean Patent No. 1324505: Deer jerky and its manufacturing method Korean Patent No. 1615197: Seaweed rainbow trout jerky and its manufacturing method Korean Patent No. 1738874: Chicken jerky containing ugum and its manufacturing method

SUMMARY OF THE INVENTION The present invention has been made to overcome the above problems, and it is an object of the present invention to improve the nutritional content and flavor of a product by eliminating the bad taste and the nutrients through use of the herbal extract, It is easy to handle, it is convenient to store for a long time at room temperature, and it meets the simple well-being land.

In order to attain the above object, the present invention provides a method for producing a herbal medicine, comprising the steps of: a) preparing a herbal medicine extract by adding water of ginseng, laurel leaf, chili pepper, jujube, jujube, radish, green onion, ginger, b) preparing a seasoning sauce by adding seasoning to the herbal medicine extract; c) mixing the sauce with pre-treated fish or meat; d) drying said fish or meat mixed with marinade to obtain an ear or jerky; And e) applying a mixed gelatin solution to the dried or jerked bean jelly.

The herbal medicine extract is prepared by mixing 1 to 5 parts by weight of ginseng, 1 to 5 parts by weight of laurel leaves, 1 to 2 parts by weight of citrus fruits, 5 to 10 parts by weight of seeds, 1 to 5 parts by weight of jujube, 1 to 5 parts by weight of ginger, 1 to 3 parts by weight of ginger, 1 to 2 parts by weight of ginger, 1 to 5 parts by weight of garlic and 1 to 2 parts by weight of licorice are added and heated and filtered.

In step b), in case of marinade sauce, 1 to 5 parts by weight of salt, 5 to 10 parts by weight of onion juice, 10 to 20 parts by weight of juice, 1 to 5 parts by weight of ginger juice 1 to 5 parts by weight of garlic juice, and 1 to 5 parts by weight of seasoning.

In step b), the sauce seasoning may be 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of onion juice, 10 to 20 parts by weight of juice, 1 to 20 parts by weight of juice, 5 to 5 parts by weight of garlic juice, and 1 to 5 parts by weight of seeds are preferably added.

The step c) comprises immersing in a marinade for 2 to 5 hours at 4 캜.

The step d) includes drying at 45 to 75 ° C for 5 to 14 hours. At this time, the step d) may include a step of drying at 55 ° C to 75 ° C for about 3 hours, followed by drying at 45 ° C to 55 ° C for 12 hours.

The gelatin mixture solution in step e) is prepared by adding 0.1 to 0.5 parts by weight of gelatin, 0.5 to 0.7 parts by weight of starch syrup, and 0.1 to 0.3 parts by weight of sesame oil based on 100 parts by weight of purified water.

According to the present invention, a bag manufactured by such a bag making method is provided.

Meanwhile, a method of producing a polish using the foaming or jerky produced by such a foaming method comprises the steps of: f) pulverizing the jerk or jerky to produce a powder; g) mixing and kneading the powder and honey; h) kneading the mixture of potatoes or pollen with honey; i) partially filling the dough of the potato or potatoes of step h) in a mold; And j) filling the remaining portion of the mold with the dough of the powder of step g).

At this time, the step (f) includes pulverizing into a powder of 150 to 300 mesh.

According to the present invention, it is possible to improve the taste and texture of the dried pongee, rich in nutritional components, and soft in meat quality. In addition, there is an effect of increasing the preference degree and preference degree of the dried bran by processing new hoods and beef jerky.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a stepwise process for manufacturing a fish jug according to the present invention; FIG.

Hereinafter, the present invention will be described in more detail with reference to FIG.

In the present invention, 'Fillet' means a lean meat in which a bone of a crab is removed. In the present invention, in manufacturing fish kebobs (dried pods) by using a mineral fish, shrimp, scallop, beef and venison, oxidation of lipids such as beef and deer meat with high fat content is suppressed, It was found that when the seasoning solution is immersed and dried under optimal conditions by adding herbal medicine extracts and coated with gelatin, it can inhibit the lipid oxidation of the jerky, It is possible to produce a dry foam which inhibits the taste, and the present invention has been completed.

In the production of the jaws of the present invention and the production of such jaws, the quality of the jellyfish depends on the amount of herbal medicine extracts used, the seasoning liquid immersion and drying conditions, the gelatin coating treatment, the amount of honey used, Therefore, the above condition can be a very important factor.

In the following description of the embodiments of the present invention, the manufacturing process for each of the hoods and jerky is described together as an example.

≪ Example 1 >

1. Extraction and pretreatment of herbal ingredients

end. Herbal medicine ingredient extraction

Apron and jerky can be dipped in seasoning to impart flavor after broadening the surface area of the material by draining the material. Herbal medicine extract is used for preparing seasoning liquid, and herbal medicine extract is prepared by mixing 100 parts by weight of water, 1 to 5 parts by weight of ginseng, 1 to 5 parts by weight of laurel leaf, 1 to 2 parts by weight of citrus peel, 5 to 10 parts by weight of seasoning, 1 to 5 parts by weight of garlic, 1 to 3 parts by weight of ginger, 1 to 2 parts by weight of ginger, 1 to 5 parts by weight of garlic and 1 to 2 parts by weight of licorice After that, the amount of water is replenished with the first amount, heated, filtered using a cotton swab, and cooled at room temperature, and the herbal extract is used as the material of the seasoning liquid.

I. Pretreatment of fish and meat

Shrimp are removed in running water by removing the skin and removing the viscera to make shrimp flesh by 0.3 cm thickness. They are processed by Fillet treatment to peel the shells, then spread the pods to 0.3 cm thick. The scallops are thawed and float in 0.3 cm thickness.

Use meat-free ingredients for beef jerky and beef and venison. If you use frozen products, thaw them in the refrigerator beforehand. Remove oil and tendons. Thin only 0.5cm of lean meat and use cooked towels. To remove the blood.

2. Manufacturing Method

end. Seasoning manufacturing

First, 1 to 5 parts by weight of salt, 5 to 10 parts by weight of onion juice, 10 to 20 parts by weight of juice, 1 to 5 parts by weight of ginger juice, 1 to 5 parts by weight of garlic juice, 5 parts by weight, and 1 to 5 parts by weight of seasoning are added to complete the fish sauce seasoning.

First, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of onion juice, 10 to 20 parts by weight of juice, 1 to 5 parts by weight of ginger juice, 1 to 5 parts by weight of garlic juice, 5 parts by weight, and about 1 to 5 parts by weight of seasonings are added to complete the sauce for jerky.

I. Seasoning mixture

Based on 600 parts by weight of the finished marinade sauce, 200 parts by weight of the treated light brown fish, 200 parts by weight of the shrimp and 200 parts by weight of the sea bream are mixed.

It is preferable to use 500 parts by weight of the prepared beef bovine and 500 parts by weight of the prepared beef bamboo, based on 1000 parts by weight of the finished beef jerky, and mix the spices in terms of sensuality such as taste, color and aroma.

All. dry

The processed seafood and meat are immersed in the respective seasoning liquids and then dried to prepare the forehead and jerky.

At this time, when the seasoning liquid is immersed in the refrigerator for about 2 to 5 hours before and after 4 캜, it is preferable to satisfy the moisture content and to increase the sensory preference such as flavor and flavor. When the immersion time is shorter than 1 hour, it is not preferable because it is weak in seasoning degree, flavor and flavor. If it is immersed for 5 hours or more, the immersion time is too long and the season is strong, I do not.

In addition, the drying method in the drying step is not limited to a specific method, but it is preferable to carry out naturally dried hot air drying. The drying treatment after immersion and aging is preferably carried out at 45 to 75 ° C for 5 to 14 hours in terms of moisture content and sensory preference. More preferably, stepwise drying is carried out by drying at 55 ° C to 75 ° C for about 3 hours and drying at 45 ° C to 55 ° C for 12 hours. When the drying temperature is lower than 40 캜, the drying time is long, and the product quality is high due to the occurrence of odor and the like, and when the drying temperature exceeds 75 캜, Hardening, and lipid leakage, which is not desirable from the viewpoint of product quality.

la. Gelatin coating

As described above, the cannula and jerky are immersed in a seasoning solution and dried, and then a gelatin mixed solution can be applied and coated. Wherein the gelatin mixture solution is prepared by adding 0.1 to 0.5 parts by weight of gelatin based on 100 parts by weight of purified water, 0.5 to 0.7 parts by weight of starch syrup, and 0.1 to 0.3 parts by weight of sesame oil to the mixture of deer and beef pellets having a high fat content It is possible to prevent oxidation by lipid and it is preferable to maintain proper moisture after drying of photoperiod, shrimp and gallipot.

hemp. smash

Dried brownfish, shrimp, garibo, beef, and deer (hazelnut) are crushed and crushed into 150-300 mesh powders, respectively. At this time, when the degree of crushing of the hoods and jerky is more than 300 mesh, the texture is lowered and the molding is not constant, which is not preferable. If the degree of crushing of jukpo japon is below 150 mesh, it can be blended with pine sprouts and pollen, but the texture is hard, and the texture in mouth drops when it is eaten.

3. Polymorph molding, completion

end. Dessert

And 70 to 100 parts by weight of honey are mixed with 100 parts by weight of each of the jaw crushing powders and kneaded to prepare a dough such as shrimp dough, light keebu dough, kari beef dough, beef dough, and deer dough.

100 parts by weight of pine powder and 70-100 parts by weight of honey are kneaded, and 100 parts by weight of a flowerpot and 70-100 parts by weight of honey are kneaded to make a pine flower pot and a flower pot dough.

I. Dazzle Molding

Five duck molds were filled with half of the dough, and the remaining half of the dough, dough, beef, brow, shrimp, We fill half of potted dough and put on the other half of deer dough, beef dough, light brown dough, shrimp dough, and garibio dough. Each dough can be crossed to form various types of desserts.

As described above, in the case of manufacturing the jerky using the seafood and the beef using the meat, the pretreatment of the broiler, shrimp, scallop, beef, and venison, the immersion and drying conditions of the seasoning liquid, the coating treatment of the gelatin solution, It is possible to manufacture the cane, jerky, and the jerky jerky which can suppress the oxidation of lipid generated during processing and distribution and improve the quality such as sensory preference due to the crushing, the production of honey, the pollen and the pine mushroom addition.

As described above, the apo and jerky according to the present invention are excellent in overall quality, such as taste, convenience, and nutritional composition, by suppressing oxidation caused by lipid during processing and circulation and adding sensory preference and pollen and pungent powder.

≪ Comparative Example 1 &

The preparation was carried out in the same manner as in Example 1 except that tallow broth was used instead of herbal extract in the step of adding herbal medicine extract.

≪ Comparative Example 2 &

Was prepared in the same manner as in Example 1 except that gelatin coating was omitted in the gelatin solution coating step.

≪ Comparative Example 3 &

The bean curd was prepared in the same manner as in Example 1, except that the bean curd was molded into bean and deer boll in the step of preparing the bean curd.

≪ Comparative Example 4 &

As a comparative example, commercially available beef jerky was purchased to prepare a dog meal.

<Sensory Evaluation>

In order to test the sensory properties of Example 1 and Comparative Examples 1 to 3, the taste, texture, health and overall acceptability of the food were investigated using the 9-point score method for sensory characteristics of 30 trained panelists. 9 points for good cases, and 1 point for the most dislikes. The scores were evaluated as decreasing sequentially, and the mean value was rounded to the first decimal place. The evaluation results were prepared in the same manner as in Table 1 below.

division Item (← no ) 1 ~ 9 (yes →) flavor Taste (liver, sweet, rich, protein) is suitable Harmony, texture It is appropriate to combine texture and taste. Health, Safety It seems to be healthy when I eat it.
Easy to use and store traditional ingredients Likelihood Suitable for personal taste

In the sensory evaluation, each time the evaluation of one sample was completed, the mouth was washed with water, and 10 minutes later, the next sample was evaluated.

Sensory evaluation items were evaluated in consideration of the appearance, color, smell, texture (texture of chewing), overall acceptability, and the characteristics of cap and jerky.

The mean values of sensory evaluation are summarized in Table 2 below.

division flavor Harmony, texture Health, safety Likelihood Example 1 9.5 8.5 9.0 8.5 Comparative Example 1 7.5 8.0 7.0 7.5 Comparative Example 2 7.5 7.5 8.0 8.0 Comparative Example 3 7.0 7.0 6..5 7.5 Compare to 4 7.0 7.0 6.0 6.5

As can be seen from the above Table 2, it can be seen that Example 1 is superior to Comparative Examples 1 to 3 in taste, harmony, texture, health, safety and shelf life.

Therefore, it has been confirmed that the method of manufacturing the cap jukon of the present invention can be used as a new recipe.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (11)

As a method for producing a rice cake using an apron or jerky,
A) preparing a can using fish or meat; And
B) preparing a polysaccharide using the bolls prepared in the step A);
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The step A)
a) extracting the herbal medicine extract by heating the ginseng, laurel leaves, chili pepper, jujube, jujube, radish, green onion, ginger,
b) adding a seasoning to the herbal extract,
c) mixing the sauce with pretreated fish or meat,
d) drying said fish or meat mixed with marinade to obtain a forehead or jerky, and
e) applying a gelatin mixed solution to the dried foil or jerky,
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The herbal medicine extract is prepared by mixing 1 to 5 parts by weight of ginseng, 1 to 5 parts by weight of laurel leaves, 1 to 2 parts by weight of citrus fruits, 5 to 10 parts by weight of seeds, 1 to 5 parts by weight of jujube, 1 to 5 parts by weight of ginger, 1 to 3 parts by weight of ginger, 1 to 2 parts by weight of ginger, 1 to 5 parts by weight of garlic and 1 to 2 parts by weight of licorice,
In step b), the marinade may contain 1 to 5 parts by weight of salt, 5 to 10 parts by weight of onion juice, 10 to 20 parts by weight of juice, 1 to 5 parts by weight of ginger juice, 1 to 5 parts by weight of garlic juice, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of onion juice, 10 to 20 parts by weight of juice, and 5 to 10 parts by weight of juice, based on 100 parts by weight of the seasoning sauce or the herbal medicine extract, 1 to 5 parts by weight of ginger juice, 1 to 5 parts by weight of garlic juice, and 1 to 5 parts by weight of seeds,
Wherein said step c) comprises immersing in a marinade for 2 to 5 hours at 4 DEG C,
Wherein step d) comprises a stepwise drying step of drying at 55 ° C to 75 ° C for 3 hours and then at 45 ° C to 55 ° C for 12 hours,
The gelatin mixture solution in step e) is prepared by adding 0.1 to 0.5 parts by weight of gelatin, 0.5 to 0.7 parts by weight of starch syrup, and 0.1 to 0.3 parts by weight of sesame oil based on 100 parts by weight of purified water,
The step B)
f) pulverizing the fingernail or jerky to produce a powder having a particle size of 150 to 300 mesh,
g) mixing and kneading the powder and honey,
h) mixing the potatoes or pots with honey and kneading them,
i) partially filling the mold with the dough of the potato or potted powder of step h), and
j) filling the remaining portion of the mold with the dough of the powder of step g)
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