KR102003535B1 - Pork curing method and cured pork thereof - Google Patents

Abstract

The present invent relates to a pork curing method which can improve satisfaction and preference of consumers by penetrating and diffusing a curing agent into pork uniformly and efficiently, thereby promoting a curing process, improving flavor and taste of pork, softening meat quality of pork, preventing spoilage of pork during a distribution process, and maintaining color of pork, and a cured pork manufactured thereby. The pork curing method comprises: a pork preparing step of preparing pork that is saddle or tenderloin; a fine cutting step of removing fat of the prepared pork and finely cutting the fat-removed pork to a thickness of 0.5 to 3 cm; a forming step of forming the finely cut pork in a predetermined shape to manufacture a formed material; a curing agent ingredient preparing step of sorting and washing onion, apple, garlic and ginger to prepare curing agent ingredients; a curing agent preparing step of mixing sterilized milk, Worcester sauce, clear strained rice wine, a Japanese apricot undiluted enzyme solution, pepper powder, salt and apple enzyme with the prepared onion, apple, garlic and ginger, and grinding the mixture to prepare a curing agent; a curing agent aging step of aging the prepared curing agent at 1 to 5°C for 20 to 30 hours; a mixing step of mixing 100 parts by weight of the formed material with 5 to 10 parts by weight of the aged curing agent to prepare a mixture; a vacuum packing step of vacuum-adsorbing the mixture to pack the same; and a low temperature aging step of low temperature-aging the vacuum-packed mixture.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for pork pork production and a pork pork production method using the same,

More particularly, the present invention relates to a pork poultry method and a poultry pork produced by the method. More particularly, the present invention relates to a pork poultice method and a poultry pork produced by the same, The present invention relates to a pork preservation method capable of improving consumer satisfaction and preference by preventing corruption and maintaining the color of pork, and to a pork pork prepared by the method.

Meat is meat of animal, which is the main component of protein, and it has beef, pork, and meat.

Korea uses meat as a corrodent, but in the West it uses meat as a stock.

Among them, pork is one of the many meats consumed in daily life in our country. It is also called pork meat and pork meat.

There are dozens of kinds of pigs in Korea, but they can be divided into white pigs and black pigs. The white pigs have a thick scaffold. They have a lot of flesh and swiftness, whereas the black pigs have poor feed efficiency.

Pork meat is generally divided into three types: pork, sirloin, pork belly, pork belly, pork belly, and back leg pork. Main ingredients are protein and fat. Minerals and vitamin B1 content are high.

In particular, the protein in pork is rich in essential amino acids that are not synthesized in the body.

In addition, the pork is light pink than the beef, the fat content is higher than the beef, the fat is white and solid, and the direction is good.

Pork is generally a lot of fat and fat, so it can get a lot of calories, and it is widely used in a variety of dishes such as sushi, stir-fried, steamed, and deep-fried. In particular, it is possible to cook pork meat, sweet and sour pork, cutlet, etc., which are soft and fat-free in the region of pork, and relief.

To improve the smell and meat quality of pork before cooking such pork, as described in Patent No. 10-0634886 (registered on October 10, 2006), 100 parts by weight of water is mixed with 33 to 36% , 0.05 to 1 wt.% Of sodium hydrogen carbonate, 0.05 to 1 wt.% Of tocopherol, 0.05 to 1 wt.% Of sodium hydrogen phosphate, 0.02 to 0.08 wt.% Of nucleic acid IG, 9 to 10 parts by weight of dyed paper consisting of 1% of erythorbate, 1 to 2.5% by weight of blue melamine, 5 to 7 parts by weight of gelatin and 0.1 to 0.2 parts by weight of spices. have.

The abovementioned drench liquid has a problem in that it is necessary to directly inject pork liquid into each pork, so that the working time may be prolonged, and it is difficult to allow the nutrients to be taken together when pork is consumed.

In addition, although the drench solution can improve meat quality by dipping pork, there is a problem that it is difficult to add flavor to the pork of the pork or improve the flavor.

Accordingly, there is a demand for a dying method capable of improving the stability of meat color, flavor and flavor while preventing corruption and deterioration of pork.

There is a demand for a dying method capable of suppressing the growth of Pseudomonas spp. And Ashinato spp., Which cause spoilage and deterioration of growth, promoting the growth of lactic acid bacteria, improving the stability of color, improving flavor, In fact.

As described above, the taste can be improved by breeding the meat through the poultice and various additives.

There is a problem in that the work process is prolonged because it must be injected into the pork, and bacteria such as microorganisms of the pork can breed,

However, when pork

In order to improve the taste, smell and meat quality of meat, it is necessary to mix the meat with a dying agent and soak it. Dirt

Through the meat is improved in taste by the hungry sugar and various seasoning additives, sugar and other synthetic flesh

Because the meat quality is soft. However, most of the meat sold on the market is mostly baked or smoked dry

Because it is made with beef jerky, the meat is fishy and the thickness of meat is limited.

To improve the taste, smell and meat quality of pork, pork is used in pork.

It must undergo a blanket process.

DISCLOSURE OF THE INVENTION The present invention has been proposed in order to solve the above-mentioned problems. It is an object of the present invention to provide a pork padding method capable of enhancing the flavor of pork and softening the meat quality by uniformly and efficiently penetrating and diffusing the pork into the pork, And the like.

Also, it is an object of the present invention to provide a pork poultry method capable of suppressing development of causative bacteria of corruption and / or spoil during the distribution process, and maintaining the color of pork, and to provide pork pork produced therefrom.

Also, it is an object of the present invention to provide a pork poultry method capable of improving the nutritional content while protecting the juice of pork, and a pork pork prepared by the method.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

To achieve the above object, the present invention provides a method of pork poultry production and poultry pork produced therefrom, comprising the steps of: preparing a pork preparation for pork loin or pork sauce; removing the scaffold of the prepared pork pork; A preparation step of preparing a poultry poultry product by shaping the poultry cut poultry into a predetermined shape to prepare a molded product, a step of preparing an onion, an apple, a garlic, and a ginger after cleaning and preparing a poultry preparation material, The method comprising: a step of preparing a dyed agent by mixing a mixture of gypsum, garlic, ginger with sterilized milk, Worcester sauce, sake, plum juice enzyme, pepper powder, salt, and apple enzyme to prepare a dyed dyed agent; Aging at a temperature of 5 ° C for 20 to 30 hours; and a mixing step of mixing 5 to 10 parts by weight of the aged dirt with 100 parts by weight of the molded product to prepare a blend , And the vacuum packaging step of packaging the above ingredients by vacuum suction, is configured to include a low-temperature aging step of aging the low temperature of the vacuum packaged formulation.

The drencher may further comprise 80 to 120 parts by weight of the onion, 23 to 43 parts by weight of the apple, 1 to 14 parts by weight of the garlic, 1 to 14 parts by weight of the ginger, 100 parts by weight of the Worcester sauce, 1 to 15 parts by weight of the sake, 1 to 17 parts by weight of the sake, 1 to 12 parts by weight of the plum stock enzyme, 1 to 5 parts by weight of the pepper powder, 1 to 14 parts by weight of the salt, and 1 to 15 parts by weight of the apple enzyme .

At this time, in the low-temperature aging step, the vacuum-packaged combination can be aged at a temperature of 1 to 5 ° C for 20 to 30 hours at a low temperature.

In the low temperature aging step, the vacuum-packaged combination may be put into water at 0 ° C to 1 ° C and aged at low temperature for 20-30 hours.

In the present invention, pork pork can be prepared by any one of the above methods.

As described above, according to the present invention, it is possible to uniformly and efficiently penetrate and diffuse the pork into the pork to accelerate the pork soaking period, thereby maintaining the nutritional content of pork and improving the pork flavor and richness So that the quality of the product can be improved and the taste of the consumer can be improved.

In addition, it is possible to improve the correction and storage of the product while suppressing development of the causative bacteria of corruption and / or corruption during the distribution process, and it is possible to stabilize the color of the pork, thereby improving the consumer's visual preference.

In addition, it has an effect of improving the nutritional composition while protecting the juice of the pork, thereby improving the satisfaction of the consumer.

1 is a view illustrating a method of pork preservation according to an embodiment of the present invention.

Hereinafter, a pork pest method according to the present invention and pork pork produced by the method will be described in detail with reference to the accompanying drawings.

1 is a method for pork preservation according to an embodiment of the present invention.

According to a preferred embodiment of the present invention, the pork meat is prepared for sirloin or relief 3 to 4 days after slaughter ().

The pork is light pink and the fat is white and firm.

After the scaffold of the prepared pork is removed, the pork is cut into 0.5-3 cm thick (). At this time, when the pork is cut to a thickness of less than 0.5 cm, the pork is torn in the process of producing a pork bag or the like, which may deteriorate the perfection and texture of the dish. There is a problem in that the cooking time may be increased in the course of manufacturing the cooked pork or the like in the future.

For example, when the pork meat is prepared using the prepared pork meat, the pork meat has a weight of 90 to 100 g and has a thickness of 1.5 cm. When the pork meat is safe, it is 60 to 80 g And it is preferable to make three slices so as to have a thickness of 1 cm.

The pork preparation time and the cooking time can be shortened by breaking the prepared pork.

The cut pork is molded into a predetermined shape to produce a molded product ().

For example, when making a pork cutter, the cut pork can be molded into a shape such as a circle or a rectangle by tapping it with a hammer or the like for cooking.

A dyestuff agent is prepared in order to protect the molded article as described above.

Onion, apple, garlic, and ginger are selected to prepare the dyestuff agent, and then cleaned in clean water (prepared).

At this time, the onion and the garlic are preferably used after removing the skin, and the apple is preferably removed from the seed and used only in the pulp.

The onion and garlic contain arsenic aryl, which is a fragrant ingredient, to help absorption of vitamin B1 in pork, and to promote energy conversion of saccharides, thereby preventing obesity. In particular, the garlic allysine facilitates thiamine digestion and absorption of pork.

In addition, the onion and garlic have softening action on the pork, so that not only the meat quality can be softened but also the peculiar odor of the pork can be removed and the protein digestion of the pork can be assisted.

In addition, the sweet taste of the onion can impart a rich taste to pork.

The apples are absorbed into pork, allowing consumers to consume potassium when they consume pork, helping to release excess salt from meat.

In addition, the apples can perform a meat-pork action on the pork, and the sweetness of the apple makes it possible to impart a rich taste to the pork.

The ginger is able to promote the appetite by imparting the pork flavor while eliminating the ingenuity and odor of the pork, and it can help digest the protein of the pork with diastase and protease, So that it can be sterilized against cholera and the like.

The prepared onion, apple, garlic, and ginger were mixed with sterilized milk, Worcester sauce, sake, plum juice enzyme, pepper powder, salt and apple juice.

The above sterilized milk is used for suppressing the propagation of bacteria by the storage and distribution as much as possible because the pork is used for the growth. The sterilized milk can adsorb and remove the nutrients of the pork, and can perform the pork action on the pork.

The Worcester sauce is a sauce prepared by adding seasonings such as vegetables, spices, salt and sugar to boiled broth, and can help to increase the appetite by improving the richness of the pork.

The sake is made of rice, leaven, and water, and is used to remove the smell of pork and the smell of pork.

It is preferable that the black pepper powder prepared by pulverizing black pepper without removing the cecum of the pre-ripening fruit of pepper is used as the pepper powder. By using the black pepper powder, the flavor is higher than that of white pepper, so that the appetite can be improved, the pork fat can be removed, and the pork can be prevented from decaying, thereby giving a preservative effect.

In addition, the pepper powder is effective in eliminating poison of pork and removing parasites.

The salt can be used to reduce pork and improve the taste of the consumer.

The reason for using the salt is that the color of the pork can be maintained and the consumer's visual preference can be improved. On the other hand, when soy sauce is used, there is a problem that the color of the pork becomes dark and the consumer may feel a sense of rejection.

Here, salted shrimp may be used instead of the salt. Since the shrimp sauce contains protease and lipase, it can help the proteolysis of the pork when ingested and can digest the fat because it can decompose the fat.

The above-mentioned plum stock enzyme has an antioxidant component such as phenol, flavonoid, and fteranoid, and it can remove the active oxygen in the body, relieve the inflammation and help the anti-inflammatory effect while suppressing the stress action, Anti-bacterial effect, low blood pressure, and so on.

Especially, it has catechin acid, which has strong detoxification and germicidal effect, and it can soften and soften meat quality.

The apple enzyme is rich in potassium and can discharge sodium and moisture in the blood together. It is effective for detoxification because it contains dietary fiber, vitamins, minerals and flavonoids. It contains polyphenol component, It is effective for preventing digestion and prevention of constipation by accumulation, and it is effective for prevention of colon cancer and lung cancer by containing pectin ingredient.

By using the apple enzyme, the active ingredient of apple can be absorbed into the pork without using a large amount of apple, and it is also possible to prevent the color of the pork caused by the browning of the apple from being lowered.

The pancreatic juice enzyme and the apple enzyme can be used to soften the pork, and sweetness can be added to the pork to enhance the pork flavor. Particularly, by using the above-mentioned plum stock enzyme and the above-mentioned apple enzyme, it is possible to act as a promoter between the compositions of the dyestuff agent and improve the absorption rate of the active ingredient of the above-mentioned apple juice enzyme and the active ingredient of the apple enzyme .

In this case, the dirt suppression agent may comprise 80 to 120 parts by weight of the onion, 23 to 43 parts by weight of the apple, 1 to 14 parts by weight of the garlic, 1 to 14 parts by weight of the ginger, 1 to 15 parts by weight of the sake, 1 to 17 parts by weight of the sake, 1 to 12 parts by weight of the plum stock enzyme, 1 to 5 parts by weight of the pepper powder, 1 to 14 parts by weight of the salt, and 1 to 15 parts by weight of the apple enzyme Followed by pulverization.

The dyestuff agent can not help the pork meat to be mixed with 100 parts by weight of the sterilized milk when the onion is mixed with less than 80 parts by weight of the onion, There is a problem in that the pesticide can not be efficiently dyed because it is diluted and the pork can not be effectively dyed. When the pork is mixed with less than 20 parts by weight of the apple, When the mixture is mixed in an amount exceeding the weight part, there is a problem that the color of the pork can be lowered due to browning of the apple.

In addition, when mixing less than 1 part by weight of the garlic or mixing less than 1 part by weight of the ginger with respect to 100 parts by weight of the sterilized milk, it is difficult to remove the puddle and odor of pork and more than 14 parts by weight of the garlic, When mixing more than 14 parts by weight, the taste of pork can be lowered due to the peculiar roughness and spicy taste of garlic or ginger.

When 100 parts by weight of the sterilized milk is mixed with less than 1 part by weight of the Worcester sauce, the taste of the Worcester sauce is not added and it is difficult to improve the palatability of the pork. When the Worcester sauce exceeds 15 parts by weight, It is difficult to remove the puddle of pork by mixing less than 1 part by weight of the sake with respect to 100 parts by weight of the sterilized milk, If the mixture is mixed with more than 17 parts by weight of sake, the concentration of alcohol absorbed in the pork becomes high, and the taste of the alcohol may become strong.

In addition, when 100 parts by weight of the sterilized milk is mixed with less than 1 part by weight of the stock solution, the active ingredient of the stock solution of the plum stock is difficult to be absorbed by the pork, the role of the promoter between the composition may be deteriorated, When mixed in an amount exceeding 12 parts by weight, the taste of the pork meat may be lowered due to the sweetness of the soybean liquor enzyme, and arsenic, which is a toxic substance, may be contained therein, resulting in the occurrence of stabbing symptoms.

In addition, when 100 parts by weight of the sterilized milk is mixed with less than 1 part by weight of the pepper powder, the content of the pepper is so low that the effect of the pepper is difficult to be exerted, In case of mixing, a large amount of pepper can be consumed, which can irritate the gastric mucosa, resulting in inflammation. If the salt is mixed with less than 1 part by weight of the salt, If the salt is mixed in an amount exceeding 14 parts by weight, salty taste tends to be stronger at the time of later cooking, thereby deteriorating the taste of the taste of the consumer.

When 100 parts by weight of the above sterilized milk is mixed with less than 1 part by weight of the apple enzyme, the pork meat has a poor meat pouring action and it is difficult to absorb the effect of the apple pork into the pork. In case of mixing more than 15 parts by weight of the apple enzyme The meat quality of the pork becomes too soft and the pork may tear in the cooking process later.

The dyestuff prepared as described above is preferably in a viscous thick state. In other words, when the salt-reducing agent is diluted, moisture in the pork may be increased and the preservation property of the pork may be lowered. However, as the pork becomes juice, the pork may be removed again with the juice of the pork. However, when the dwindling agent is thickened and thickened, the moisture does not enter into the pork massively, so that the storage and preservability of the pork can be improved, and the pork can be applied evenly to the pork to be dyed efficiently.

The prepared dyes are aged at 1 ° C to 5 ° C for 20 to 30 hours ().

When the dyes are aged at a temperature of less than 1 캜, ice crystals are formed in the dyes due to low temperature, and water may be formed to deteriorate the taste of the dyes. The dyes are added at a temperature exceeding 5 캜 In case of aging, it is preferable that the dyestuff is aged at 1 ° C to 5 ° C, since bacteria may be generated in the dyestuff agent to cause problems such as decay.

In addition, when the mackerel is aged less than 20 hours, the mackerel is not aged and it is difficult to improve the taste. When the mackerel is aged for more than 30 hours, the color and taste of the mackerel are changed, There is a possibility that the taste and the color may be deteriorated.

By aging the dyestuff agent, beneficial microorganisms can be produced by fermentation of the stock solution enzyme and the apple enzyme contained in the dyestuff agent, thereby improving the efficacy. In particular, in the course of the aging of the dyed poultice, the enzyme and the apple enzyme contained in the dyed poultice agent can be easily fermented by fermenting to enhance the taste and aroma.

The aged base paper and the molding are mixed to prepare a blend (). That is, a mixture is prepared by mixing 5 to 10 parts by weight of the aged dirt with 100 parts by weight of the molded product.

The reason why the molded product and the aged dirt formulations are mixed together is to uniformly mix the aged dodecaped product while minimizing external stimuli to the molded product.

If less than 5 parts by weight of the aged dirt is mixed with 100 parts by weight of the molded product, the molded product may not be dirtied. When the aged dirt is mixed in an amount exceeding 10 parts by weight, The amount of the dyestuff agent to be absorbed into the molded product is increased and the salty taste is increased when the cooked food is consumed later.

The formulation is packaged by vacuum adsorption ().

The composition is vacuum-packed so as to block oxygen so that the propagation of bacteria can be suppressed, freshness can be maintained, as well as moisture loss of the formulation can be prevented and quality can be improved.

In addition, since the above-mentioned combination is vacuum-packed, it is not easily corrupted or deteriorated during the distribution process, and in a vacuum state, the aged dyed paper is uniformly and efficiently penetrated and absorbed into the inside of the molding by osmotic pressure It promotes dirt.

It is also preferred that the formulations be packaged in a unit of 2 kg to 2.5 kg so that the aged detergent is uniformly and efficiently penetrated into the moldings when the formulations are vacuum packed.

In order to unit-pack the blend in the range of 2 kg to 2.5 kg, 20 to 40 blends may be packed so that they do not overlap each other.

When the unit is packed in units of less than 2 kg, the water absorption rate of the aged detergent may be lowered. When the unit is packed in a unit of more than 2.5 kg, the aged binding agent is non-uniformly A problem that can be absorbed may occur.

The vacuum packed formulation is aged at low temperature (). In other words, the vacuum-packed formulation is subjected to low-temperature aging so that the pesticide can be absorbed evenly by the osmotic pressure phenomenon in a vacuum state.

On the other hand, the vacuum-packed formulations can be aged at a temperature of 1 ° C to 5 ° C for 20 to 30 hours at a low temperature.

When the vacuum-packaged combination is aged at a temperature of less than 1 캜, there is a problem that as the moisture of the formulation freezes and the texture deteriorates and the taste is deteriorated and the aging time becomes longer, C, the decay rate of the compound may be accelerated, and food poisoning bacteria may propagate and the color of the compound may be deteriorated.

That is, by aging the vacuum-packaged combination at 1 to 5 占 폚, it becomes possible to densely bond to a temperature at which the shrinking and expanding action of meat is minimized during aging.

In addition, when the vacuum packed composition is aged for less than 20 hours, there is a problem that the osmotic pressure phenomenon between the molded product and the aged poultice product is not sufficiently performed and is not protected. When the vacuum packaged combination is aged for more than 30 hours, the aging time of the combination is prolonged, and the meat quality of the combination tends to become soft, so that it tends to be torn easily and it is difficult to maintain the formed shape.

As described above, by vacuum-aging the vacuum-packaged combination, it is possible to improve the flue, water holding capacity and flavor of the pork, as well as to improve the quality of the pork by changing the red component of myoglobin to oxymyoglobin.

On the other hand, the vacuum packaged formulations can be aged at low temperature for 20 to 30 hours in water at 0 ° C to 1 ° C.

When the above vacuum packaged formulations are aged in water of less than 0 ° C or in more than 30 hours, there is a problem in that the quality of the product may deteriorate due to the characteristics of pork on the average of minus 1.7 ° C, When the above vacuum packaged combination is aged in water of more than 1 캜 or less than 20 hours, there is a problem in that the cells in the combination are not close to certain points, and there is no change in the material, so that a unique flavor is not produced.

By placing the vacuum-packaged combination in water at an ice-temperature zone and aging at a low temperature, the cells become close to the freezing point, and a material for responding thereto is changed to produce a unique flavor, and the protein is decomposed to form sugar and amino acid But glutamate in the amino acid can be increased.

In addition, the shelf life of the vacuum packaged combination can be increased, and storage and storage of pork can be improved.

The pork pork prepared as described above can be preserved while maintaining the nutritional content of the pork to improve the flavor and richness of the pork, as well as soften the meat quality, thereby improving the quality of the product and improving the taste of the consumer There is an effect.

In addition, it is possible to prevent the corruption and the corruption during the distribution process, to improve the protection property and storage property of the product, and to stabilize the color of the pork, thereby improving the consumer's visual preference.

In addition, there is an effect that the satisfaction of the consumer can be improved by further containing nutritional ingredients such as a crude liquid enzyme, apple juice and the like while protecting the juice of the pork.

Example

(1) Preparation of pork

Prepare pork loin.

(2) Sections

The scaffold of the prepared pork is removed and cut to a thickness of 1.5 cm.

(3) Molding

The cut pork is molded into a round shape to produce a molded product.

(4) Preparation of dyestuff materials

Pick onions, apples, garlic and ginger, and wash them beforehand.

At this time, the onion and garlic remove the skin, and the apple removes the seed.

(5) Manufacture of dyestuffs

The prepared onion, apple, garlic, and ginger are mixed with sterilized milk, Worcester sauce, sake, plum juice enzyme, pepper powder, salt, and apple enzyme, followed by pulverization.

That is, 100 parts by weight of the onion, 33 parts by weight of the apple, 4 parts by weight of the garlic, 4 parts by weight of the ginger, 5 parts by weight of the Worcester sauce, 7 parts by weight of the sour wine, 2 parts by weight of the enzyme, 1 part by weight of the pepper powder, 4 parts by weight of the salt, and 5 parts by weight of the apple enzyme are mixed to prepare a pulverizing agent.

(6) Aging of dirt

The prepared pesticidal agent is aged at 3 캜 for 24 hours.

(7) combination

A mixture is prepared by blending 6 parts by weight of the aged dirt with 100 parts by weight of the molding.

(8) Vacuum packaging

The formulation is packaged by vacuum adsorption. At this time, the formulation is packed in units of 2.5 kg.

(9) Low temperature ripening

The vacuum packed combination is allowed to mature at < RTI ID = 0.0 > 3 C < / RTI >

Experimental Example 1 [Sensory Test]

In the present Experimental Example 1, a sensory test was performed on the health functional food prepared in Example 1. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture, and total sensory scores.

Item Example 2 color 9.6 incense 9.7 flavor 9.8 Texture 9.7 Overall likelihood 9.7

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims (5)

A pork preparation stage for preparing a sirloin or a safe pork,
A step of removing the scaffold of the prepared pork meat and finely dividing it into a thickness of 0.5 to 3 cm,
A shaping step of shaping the cut pork into a predetermined shape,
Onion, apple, garlic, and ginger, followed by washing and preparing the material,
A preparation step of preparing a drenching preparation by mixing the prepared onion, apple, garlic and ginger with sterilized milk, wister sauce, sake, plum juice enzyme, pepper powder, salt and apple enzyme,
Aging step of aging the prepared dyestuff agent at 1 DEG C to 5 DEG C for 20 to 30 hours,
Mixing 5 to 10 parts by weight of the aged dirt with 100 parts by weight of the molded product to prepare a blend;
A vacuum packaging step of vacuum-adsorbing the formulation,
And a low temperature aging step of aging the vacuum packaged combination at a low temperature.
The method according to claim 1,
Wherein the dripping agent comprises 80 to 120 parts by weight of the onion, 23 to 43 parts by weight of the apple, 1 to 14 parts by weight of the garlic, 1 to 14 parts by weight of the ginger, 1 to 14 parts by weight of the ginger, 1 to 17 parts by weight of the sake yeast, 1 to 12 parts by weight of the plum stock enzyme, 1 to 5 parts by weight of the pepper powder, 1 to 14 parts by weight of the salt, and 1 to 15 parts by weight of the apple enzyme Pork dipping method.
The method of claim 2,
Wherein the low temperature aging step comprises aging the vacuum packaged combination at a temperature of 1 to 5 DEG C for 20 to 30 hours at a low temperature.
The method of claim 2,
Wherein the low-temperature aging step comprises pouring the vacuum-packaged combination into water at 0 ° C to 1 ° C and aging at low temperature for 20 to 30 hours.
A pork pork produced by the method according to any one of claims 1 to 4.

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