KR102135736B1 - Manufacturing method of Slice of Boiled Meat - Google Patents

Abstract

The present invention relates to a manufacturing method of a slice of boiled meat comprising: a step of making a mixture by mixing a pork head, pork skin, starch syrup, ginger, licorice, garlic, cinnamon, refined salt, sodium L-glutamate, and pepper (step 1); a step of putting 100 parts by weight of bioceramic stone refined water and 60-70 parts by weight of the mixture in a steam device and performing steam heating at 100°C for 90-110 minutes (step 2); a step of separating ears from the stem heated port head, deboning bones, and mincing the pork head (step 3); a step of putting a cotton cloth on a mold, laminating the steam heated port skin on the cotton cloth, laminating the steam heated pork head on the steam heated pork skin, laminating the steam heated ears on the steam heated pork head, laminating the steam heated pork head on the steam heated ears, laminating the steam heated pork skin on the steam heated pork head, and covering the cotton cloth on the steam heated pork skin (step 4); a step of making the slice of the boiled meat by compressing a laminate in the mold at -2°C to 5°C for 24-25 hours (step 5); a step of molding the slice of the boiled meat (step 6); and a step of vacuum-packing the molded slice of the boiled meat (step 7). The present invention manufactures the slice of the boiled meat by using the pork head and the pork skin, removes smell of pigs, extends a preservation period, and provides excellent texture and taste.

Description

Manufacturing Method of Slice of Boiled Meat

The present invention relates to a method for manufacturing a sliced meat, and more particularly, to manufacture a sliced slice using a pig's head and a pig skin, but to remove a pig odor and to extend a storage period, to a method for preparing sliced sliced meat. .

Conventional braised meat is prepared by boiling pork heads or pig feet in boiling water, then separating only the meat attached to the bone, wrapping the separated meat with a cloth, then applying a load and compressing it.

It is possible to provide the original taste and nutrition of the pork, which is prepared as described above, but there is a problem in that it has a lot of pig smell and a short shelf life. In particular, there has been a problem in that preservatives are added to increase the shelf life to prepare slices.

Korean Patent Registration No. 10-1586138 (2016.01.21.) discloses a method for manufacturing mulberry meat.

The method of manufacturing the mulberry meat has the advantage of improving the health function because it contains the nutrients of the mulberry, but it has the disadvantage of not being able to sufficiently remove the pig odor and has a short shelf life.

KR 10-1586138 B1 2016.01.21.

It is an object of the present invention to provide a method for manufacturing a meat thin meat using a pig head and a pig skin to prepare the meat thin meat, but removing a pig smell and extending a preservation period.

In order to achieve the above object, the present invention provides the following means.

The present invention, pig head, pig skin, starch syrup, ginger, licorice, garlic, cinnamon, refined salt, L-sodium glutamate and pepper to prepare a mixture (step 1); Adding 100 parts by weight of purified water to the bioceramic stone in the steamer and 60 to 70 parts by weight of the mixture and performing steam heating at 100° C. for 90 to 110 minutes (step 2); Separating the ears from the steam-heated pig's head, deboning the bones and mincing the pork head (step 3); Laying a cotton beam on a forming mold, stacking the steam-heated pork shell on the beam, stacking the steam-heated pork head on the steam-heated pork shell, and steam-heating the steam-heated pork head Stacking ears, stacking the steam-heated pork head over the steam-heated ears, stacking the steam-heated pork shell on the steam-heated pork head, and covering the cotton cloth over the steam-heated pork shell Step (step 4); Pressing the laminate in the forming mold at -2°C to 5°C for 24 to 25 hours to prepare a knitted meat (step 5); Forming the knitted meat (step 6); And vacuum-packing the molded knitted meat (step 7); It provides a method for producing a meat comprising a.

In the above step 1, 90~95% by weight of pork head, 3~7% by weight of pig skin, 0.1~0.5% by weight of starch syrup, 0.1~1% by weight of ginger, 0.1~0.5% by weight of licorice, 0.1~1% by weight of garlic, 0.1 of cinnamon ~0.5% by weight, 0.1-1% by weight of purified salt, 0.1-0.5% by weight of sodium L-glutamate, and 0.1-0.5% by weight of pepper are mixed to make a mixture.

In step 1, the mixture further comprises 0.1 to 0.5 parts by weight of mustard, 1 to 3 parts by weight of Cordyceps and 0.5 to 1 part by weight of mustard.

The cordyceps is washed with running water and steamed for 20-25 minutes with steam at 100-105°C.

In step 2, the bioceramic stone purified water is prepared by putting 1-5 parts by weight of bioceramic stone in 100 parts by weight of water and standing for 10-14 hours, wherein the bioceramic stone is 40-50% by weight pearlite, 25 mica After mixing the mixture containing ~35% by weight and 20-30% by weight of ocher in water and kneading, it is aged at a temperature of 250 to 300°C for 10 to 14 hours, and then for 1 to 2 hours at a temperature of 1,300 to 1,400°C Prepared by firing.

After the step 2, the step of adding the steam-heated pig head and steam-heated pig skin to lotus root water and cooling for 30-40 minutes is added.

The lotus root water is added to 800 parts by weight of water to 100 parts by weight of a mixture of 75% by weight of lotus root, 10% by weight of carrots, 5% by weight of potatoes, 5% by weight of sweet potatoes, and 5% by weight of hemp. Prepared by heating and filtering.

After the step 5, a step of aging the knitted meat in a aging room at 1 to 2° C. for 12 to 14 hours is added, and a red shale is provided at a thickness of 5 to 10 cm on the bottom of the aging room, and on the red shale. The above meat is placed.

The method of preparing the meat according to the present invention manufactures the meat using a pig head and a pig skin, but has the advantage of removing the pig smell and extending the preservation period.

In addition, the method of manufacturing the meat according to the present invention has the advantage of further improving the texture by stacking the steam-heated ears between the steam-heated pork head.

In addition, the method of manufacturing the knitted meat according to the present invention has the advantage of further improving the taste of the knitted meat by sequentially stacking pork shells, pork heads, ears, pork heads and pork shells.

In addition, the manufacturing method of the meat according to the present invention has an effect that can be consumed with confidence even if the person corresponding to the constitution should be prohibited from eating pork out of the arm.

1 is a photograph of the knitted meat prepared in Example 1.

Hereinafter, the present invention will be described in detail.

First, a method of manufacturing a knitted meat according to the present invention will be described.

The method of manufacturing the meat slices of the present invention,

Making a mixture by mixing pork head, pork shell, starch syrup, ginger, licorice, garlic, cinnamon, refined salt, sodium L-glutamate and pepper (step 1);

Adding 100 parts by weight of purified water to the bioceramic stone in the steamer and 60 to 70 parts by weight of the mixture and performing steam heating at 100° C. for 90 to 110 minutes (step 2);

Separating the ears from the steam-heated pig's head, deboning the bones and mincing the pork head (step 3);

Laying a cotton beam on a forming mold, stacking the steam-heated pork shell on the beam, stacking the steam-heated pork head on the steam-heated pork shell, and steam-heating the steam-heated pork head Stacking ears, stacking the steam-heated pork head over the steam-heated ears, stacking the steam-heated pork shell on the steam-heated pork head, and covering the cotton cloth over the steam-heated pork shell Step (step 4);

Pressing the laminate in the forming mold at -2°C to 5°C for 24 to 25 hours to prepare a knitted meat (step 5);

Forming the knitted meat (step 6); And

Vacuum-packing the molded knitted meat (step 7);

It includes.

In the above step 1, 90~95% by weight of pork head, 3~7% by weight of pig skin, 0.1~0.5% by weight of starch syrup, 0.1~1% by weight of ginger, 0.1~0.5% by weight of licorice, 0.1~1% by weight of garlic, 0.1 of cinnamon It is a step to make a mixture by mixing ~0.5% by weight, 0.1~1% by weight of purified salt, 0.1~0.5% by weight of L-glutamate, and 0.1~0.5% by weight of pepper.

The pig head has a lot of pig odor as a by-product of pig slaughter.

The pig head is preferably contained in 90 to 95% by weight, and when it is included less than 90% by weight, there is a problem that the nutrient component of the pig head is insufficient, and when it is included in excess of 95% by weight, there is a problem that less pig skin is included.

The pig skin has no carbohydrates, protein and moisture as the main components, and contains a large amount of collagen and elastin. Collagen is a component of 70% of skin, 50% of cartilage, ligaments, blood vessels, muscle membranes and visceral membranes, and hair, and the production of collagen gradually begins to decrease in the human body at about 18 years of age, which causes aging. can see. Therefore, if an appropriate amount of collagen is ingested, it can prevent aging and increase skin elasticity. Therefore, pig skin is rich in collagen, which is effective for skin beauty, anti-aging and hair loss prevention, and is a nutritious health food and diet food that has the effect of discharging toxins such as heavy metals such as lead and mercury to the body.

The pig skin is preferably contained in 3 to 7% by weight, if less than 3% by weight, there is a problem that the nutritional component of the pig shell is insufficient, and when it is included in excess of 7% by weight, there is a problem that less pig hair is included.

The starch syrup is preferably contained in 0.1 to 0.5% by weight, and if less than 0.1% by weight is included, there is a problem in that the taste of the meat is lowered, and when it is included in excess of 0.5% by weight, the sweetness is too strong.

The ginger is preferably contained 0.1 to 1% by weight, if less than 0.1% by weight, there is a problem that the smell of pig head and pig shells, and when it exceeds 1% by weight, there is a problem that the smell of ginger is strong.

The licorice is preferably contained in 0.1 to 0.5% by weight, if less than 0.1% by weight, there is a problem of the smell of pig head and pig skin, and if it exceeds 0.5% by weight may cause muscle spasm.

The garlic is preferably contained in 0.1 to 1% by weight, if less than 0.1% by weight, there is a problem of the smell of pig head and pig skin, and when it is included in excess of 0.5% by weight, there is a problem in that the smell of garlic is strong.

The cinnamon is preferably included in 0.1 to 0.5% by weight, if less than 0.1% by weight, there is a problem of the smell of pig head and pig skin, and when it is contained in excess of 0.5% by weight, there is a problem in that the smell of cinnamon is strong.

The purified salt is preferably contained in 0.1 to 1% by weight, if less than 0.1% by weight, there is a problem that the taste of the meat falls, and if it is included in excess of 0.5% by weight, there is a problem that the salty taste becomes too strong.

The L-sodium glutamate is preferably included in 0.1 to 0.5% by weight, if less than 0.1% by weight, there is a problem that the umami taste of the meat is reduced, and when it is included in excess of 0.5% by weight, drowsiness may occur.

The pepper is preferably contained in 0.1 ~ 0.5% by weight, if less than 0.1% by weight, there is a problem that the smell of pig head and pig shells, and when it exceeds 0.5% by weight, there is a problem that the aroma of pepper is strong.

In step 1, the mixture may further include 0.1 to 0.5 parts by weight of mustard, 1 to 3 parts by weight of Cordyceps and 0.5 to 1 part by weight of mustard.

Since the mixture contains mustard, cordyceps, and 팔, it is effective to ingest even those who fall into the constitution that should not consume pork during arm gestation.

The mustard (Mustard) belongs to the dicotyledonous plant and belongs to the mustard family, an annual or biennial herb. In Korea, there are about 60 species, such as mustard, mustard radish, Chinese cabbage, horseradish, and flower hodgepodge. Mustard has a very spicy taste and aroma because of the substance called alkyl isocyanate, which is made by the action of an enzyme called myrosinase on sulfur glycosides such as sinigreen (black mustard) and sinalbin (white mustard) in mustard seeds. Mustard contains 22% of carbohydrates and 5% of protein, and contains 0.70mg of vitamin B1 and 0.15mg of vitamin B2. Mustard is a good food for cold people, and it is often used as a poultice therapy. The purpose of mustard is that it causes redness on the surface of the body to scatter and contaminate the inside, eventually taking the food of bacteria to the surface of the body and killing the bacteria. This method is mainly used for the throat, abdomen, and chest. And mustard has excellent effects on pneumonia, cough, cold, low back pain, sciatica, arthritis, discs, neuralgia, shoulder pain, various pains, otitis media, fatigue recovery, anxiety, hysteria, and menstrual pain, and also has antiseptic disinfecting effect.

The Cordyceps sinensis is a kind of medicinal mushrooms, in which the Cordyceps sinensis, which is a kind of fungus, enters the body of a living insect at a time when the temperature and humidity increase, kills the host insect while developing and proliferating, and forms fruiting bodies on the epidermis of the insect after a while. Cordyceps is the original, but to refer to the Cordyceps (Cordyceps sinensis) from the larvae of moths and bats (Hepialidae), today, in addition to insects, called collectively all the mushrooms out, etc. spiders, fungi. Cordycepin, an indicator component of Cordyceps, which is widely known for its anti-cancer activity, is a natural antibiotic and well-known as an immunopotentiator.

The cordyceps is washed with running water and steamed for 20-25 minutes with steam at 100-105°C. It has the effect of increasing the codycepin component by steaming the Cordyceps sinensis.

The 칡 decomposes poisons such as alcohol urea contained in the human body by the catechin component, and the isoflavone component reduces absorption of the alcohol urea. In addition, the female hormone, estrogen, is 626 times that of pomegranate and 10 times that of soybean, which helps to relieve menopausal symptoms, a representative disease related to female hormones. In addition, 칡 is rich in minerals and vitamin C, which prevents skin aging, promotes bowel activity, improves constipation, and prevents osteoporosis.

In step 2, 100 parts by weight of purified water of bioceramic stone and 60 to 70 parts by weight of the mixture are put in a steamer and steam heating is performed at 100°C for 90 to 110 minutes.

The present invention has the advantage of removing the smell of pig head and pig skin by using purified water of bioceramic stone during steam heating of pig head and pig shell.

The bioceramic stone purified water is prepared by adding 1 to 5 parts by weight of bioceramic stone to 100 parts by weight of water and standing for 10 to 14 hours.

The bioceramic stone is a mixture containing 40-50% by weight of pearlite, 25-35% by weight of mica, and 20-30% by weight of ocher, kneaded in water, and aged for 10-14 hours at a temperature of 250-300°C. It is prepared by firing for 1 to 2 hours at a temperature of 1,300 to 1,400°C.

The pearlite is also called a pearl stone, and is a glass containing more than 70 wt% of natural SiO ₂ . Pearlite is a type of volcanic rock formed by rapid cooling by the flow of viscous lava or magma into the surface lake. When the ore collected from the volcanic zone is fired at a high temperature, it has excellent performances such as excellent light weight, heat insulation, bobby properties, and drainage due to numerous pores made through plastic expansion processing.

The sericite is also called sericite, belongs to the monoclinic system, and has a white or grayish-white pearl luster. These sericite refers to the main component mineral of crystalline schist, especially sericite schist, and its chemical composition is almost the same as that of muscovite, but in general potassium K is less than muscovite and has somewhat more moisture H ₂ O. The sericite is known to have sleep control effects, muscle soreness, fatigue recovery, autonomic nervous system balance maintenance, EEG stabilization, and blood circulation activation, contains abundant minerals, and has excellent toxin discharge capacity.

The loess has the mineralogical properties of clay minerals such as plasticity, adsorption, absorption and dehydration, suspension, and ion exchange, and has higher activity than other minerals and has catalytic properties, high surface area, absorption and emission of electromagnetic waves, etc. It is a natural material with various properties, and when using this ocher, it has excellent soil moisture control ability and contains calcium carbonate, which has a function of neutralizing acid rain, thereby preventing soil acidification. In addition, ocher is a material that is very beneficial to the human body because it has excellent humidity control ability and emits far infrared rays, and is known for its effectiveness in water quality and soil improvement by the action of various minerals and enzymes, and is a very environmentally friendly component.

After the step 2, a step of adding the steam-heated pig head and steam-heated pig skin to lotus root water and cooling for 30 to 40 minutes may be added.

The lotus root water is added to 800 parts by weight of water to 100 parts by weight of a mixture of 75% by weight of lotus root, 10% by weight of carrots, 5% by weight of potatoes, 5% by weight of sweet potatoes, and 5% by weight of hemp. Prepared by heating and filtering.

The present invention has an effect that even a person corresponding to a constitution that should forbid pork intake during arm constitution can be safely ingested by putting a steam-heated pig head and a steam-heated pig skin in lotus root water and cooling.

The lotus root (Nelumbo nucifera Gaern) is a perennial herbaceous cultivation and cultivation using ponds or deep rice fields. The main component of these lotus roots is carbohydrates, which are rich in vegetable fiber, which further stimulates the barrier to activate the intestinal activity and contain amino acids such as arginine, tyrosine, and tricholine as well as about 2% of asparagine. And rich in phospholipid lecithin. Since the lecithin has an emulsifying ability that allows water and oil to mix well, it prevents the deposition of cholesterol in the blood and walls and strengthens the walls of blood vessels. In particular, the inside of the lotus root has a substance called sticky mucin, such as thread, and it is a complex protein combined with sugar, which acts to lower cholesterol, protect the stomach walls, and detoxify.

The carrot has been used as a popular food ingredient since entering Korea through China, and may be eaten in other foods such as salads and soups, or processed into juices, jams, and the like. It is known that carotene, which is abundantly contained in carrots, is effective in keeping skin beautiful or preventing aging, preventing cancer from developing and proliferating cancer cells. The carrot color is red because of the component called beta-carotene. The darker the color, the more beta-carotene it contains. Beta carotene is also called provitamin A because it enters the body and turns into vitamin A. Vitamin A has the effect of smoothing the skin, and if it is insufficient, the skin becomes rough and the skin's resistance is poor, so acne is easily formed and easily swells. In addition, beta-carotene neutralizes carcinogens and toxic substances and prevents harmful oxygen from damaging cells.

The potato is a guhwang crop introduced from China during the Joseon Dynasty, and has been widely consumed as a substitute or delicacy of rice or barley as a staple food. Potatoes contain protein, vitamins, and minerals in addition to carbohydrates. Proteins are low in content, but are known to have excellent biological value because they contain a large amount of essential amino acids that the human body must consume. In particular, vitamin C contained in potatoes, unlike vitamin C contained in green vegetables, is characterized by being not destroyed even when boiled. It contains a large amount of potassium, is effective in preventing and treating high blood pressure, and contains pectin, a kind of vegetable fiber. Therefore, it is known to be effective in treating constipation.

The sweet potato is a food crop that is cultivated all over the world. It is the origin of Latin America and is a kind of perennial plant and perennial plant. Sweet potato is a crop that is relatively easy to cultivate and is harvested without special care as an agricultural product with a high yield per unit area. It is a paper crop rich in various minerals, fibers, and vitamin C, which has antioxidant properties and haripine.

The hemp is a perennial vine plant that is widely distributed in Korea, Japan, China, and tropical and subtropical regions of the Liliaceae family (Dioscoreacea), and has been used for edible and medicinal purposes in over 10 species. The general components of hemp are moisture content 74~76%, starch 15~20%, protein 1~1.5%, total lipid 1%, less, ash 1.25% or less, total nitrogen content 0.1~0.4%, viscous polysaccharide, vitamin, mineral, It contains various other bioactive substances. The medicinal ingredients of hemp include amylose, choline, saponin, mucin, araginine, yogenogen, kryptogenin, and daosgenin. Containing and cholesterol lowering effect, antioxidant action, anti-diabetes, anti-colon cancer effect and anti-mutagenic activity, etc., the efficacy has been revealed, its consumption as a health food is rapidly increasing.

The step 3 is a step of separating the ear from the steam-heated pig head, removing the bone by bone, and compacting the pork head to a size of 2-10 cm.

In step 4, a cotton beam is laid on a square mold, and the steam-heated pig skin is stacked on the cotton beam, and the steam-heated pork head is stacked on the steam-heated pig skin, and the steam-heated pig head is stacked. The steam-heated ear is stacked on meat, the steam-heated pork head is stacked on the steam-heated ear, the steam-heated pork shell is stacked on the steam-heated pork head, and the steam-heated This is the step of covering the cotton cloth over the pig skin.

The present invention has the advantage of further improving the texture by stacking the steam-heated ears between the steam-heated pork head meat.

The present invention has the advantage of further improving the taste of the meat by laminating the pork skin, pork head, ears, pork head and pork skin in order.

The step 5 is a step of manufacturing a slice by applying a pressure of 100 to 2,000 N/m 2 for 24 to 25 hours at −2° C. to 5° C. on the laminate in the mold.

After step 5, a step of aging the knitted meat in a aging room at 1 to 2° C. for 12 to 14 hours may be added.

A red shale is provided at a thickness of 5 to 10 cm on the bottom of the aging room, and it is preferable to place the knitted meat on the red shale.

The red shale is also called fossil. The red shale is composed of components such as Al ₂ O ₃ , Fe ₂ O ₃ , Na ₂ O ₃ , K ₂ O, and magnesium sulfate. The red shale has a function of adsorbing harmful substances, and humidity control is also possible.

By ripening the knitted meat in the above-described manner, the texture of the knitted meat is further improved, the smell of the meat is further removed, and the shelf life is improved.

The step 6 is a step of cutting the knitted meat into quarters and shaping it to a size of 2 kg for a small amount of packaging.

The step 7 is a step of vacuum-packing the molded knitted meat.

The present invention has the advantage of extending the storage period by vacuum packaging the meat.

In addition, the present invention provides a sliced meat produced by the above manufacturing method.

The method of preparing the meat according to the present invention manufactures the meat using a pig head and a pig skin, but has the advantage of removing the pig smell and extending the preservation period.

In addition, the method of manufacturing the meat according to the present invention has the advantage of further improving the texture by stacking the steam-heated ears between the steam-heated pork head.

In addition, the method of manufacturing the knitted meat according to the present invention has the advantage of further improving the taste of the knitted meat by sequentially stacking pork shells, pork heads, ears, pork heads and pork shells.

In addition, the manufacturing method of the meat according to the present invention has an effect that can be consumed with confidence even if the person corresponding to the constitution should be prohibited from eating pork out of the arm.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

92% by weight of pork head, 5% by weight of pig skin, 0.3% by weight of starch syrup, 0.5% by weight of ginger, 0.3% by weight of licorice, 0.5% by weight of garlic, 0.2% by weight of cinnamon, 0.5% by weight of refined salt, 0.3% by weight of sodium L-glutamate, and Mixture was made by mixing 0.4% by weight of pepper. 100 parts by weight of purified water of bioceramic stone and 60 parts by weight of the mixture were put in a steamer, and steam heating was performed at 100°C for 100 minutes. The bioceramic stone purified water was prepared by adding 5 parts by weight of bioceramic stone to 100 parts by weight of water and standing for 14 hours. The bioceramic stone is 50% by weight of pearlite, 30% by weight of mica and 20% by weight of ocher, put into water and kneaded, then aged for 14 hours at a temperature of 300° C., and then 2 hours at a temperature of 1,300° C. It was prepared by firing for a while. The ear was removed from the steam-heated pig's head, the bone was deboned and the pork head was ground. Laying a cotton beam on a forming mold, stacking the steam-heated pork shell on the beam, stacking the steam-heated pork head on the steam-heated pork shell, and steam-heating the steam-heated pork head The ears were stacked, the steam-heated pork head was laminated on the steam-heated ear, the steam-heated pork shell was laminated on the steam-heated pork head, and cotton cloth was covered on the steam-heated pork shell. . The laminate in the molding frame was prepared by applying pressure of 1,000 N/m 2 for 24 hours at −2° C. to prepare knitted meat. The cut meat was cut into quarters and then molded to a size of 2 kg. (See Figure 1)

In Example 1, 100 parts by weight of the mixture, 0.5 parts by weight of mustard, 3 parts by weight of Cordyceps sinensis and 1 part by weight of 칡 were additionally added, and the steamed pig head and steamed pig skin were added to lotus root water and cooled for 30 minutes. And, except that the pressurized knitted meat was aged for 12 hours in a aging room at 1°C, the rest was made in the same manner to prepare the knitted meat. The cordyceps was washed with running water and then steamed for 20 minutes with steam at 100°C. The lotus root water is added to 800 parts by weight of water to 100 parts by weight of a mixture of 75% by weight of lotus root, 10% by weight of carrots, 5% by weight of potatoes, 5% by weight of sweet potatoes, and 5% by weight of potatoes. Was prepared. A red shale was provided at a thickness of 10 cm on the bottom of the aging room, and the thin meat was placed on the red shale to mature.

[Comparative Example 1]

Pig hair and fat were removed. The pork head 100 parts by weight, 3 parts by weight of mulberry root, 5 parts by weight of garlic, 30 parts by weight of onion, 5 parts by weight of starch syrup, 1 part by weight of spices and 10 parts by weight of salt were boiled in water. Molten meat was prepared by squeezing lean meat and pork skin after removing the bone. The fire was made with a sawdust of apple tree to generate smoke, and the temperature of the smoke was lowered to 20°C to cold-smoke the mulberry meat.

[Experimental Example 1]

Sensory tests were performed on the tastes, texture, odor removal degree and digestion degree of 20 adult men and women with sheepskin constitution for the above-mentioned example 1, 2 and comparative example 1. The test method is a 7-point scoring method, which is indicated by 7 points: very good, 6 points: good, 5 points: a little good, 4 points: normal, 3 points: a little bad, 2 points: bad, 1 point: very bad, However, the evaluation results are shown in Table 1 below.

Example 1 Example 2 Comparative Example 1 flavor 6.6±0.50 6.7±0.42 5.3±0.68 Texture 6.7±0.46 6.8±0.21 5.1±0.78 Removal of odor 6.8±0.58 6.9±0.34 5.5±0.68 Digestion degree 6.1±0.67 6.8±0.44 4.5±0.75

From Table 1 above, the cuts of Examples 1 and 2 according to the present invention are superior to the cuts of Comparative Example 1 in terms of taste, texture and odor removal, and in particular, the cuts of Example 2 in terms of digestion are compared. It can be seen that there is a significant difference compared to the thinning of Example 1.

Therefore, the braised meat according to the present invention has an advantage in that even a person corresponding to a constitution that should refrain from eating pork among arm constitutions can be safely consumed.

[Experimental Example 2]

The biggest cause of offensive odor is fatty acidification, which is generally expressed as the term Warmed Over Flavor. The indicators for this can be evaluated by sensory factors such as smell and taste evaluation or chemical analysis. It was evaluated by measuring TBA (thiobarbituric acid) as a chemical indicator. Table 1 shows the results of measuring the TBA value by storing the knitted meats of Examples 1 and 2 and the knitted meats of Comparative Example 1 for 1 day and 5 days.

Example 1 Example 2 Comparative Example 1 1 day 1.66 0.84 2.02 5 days 2.53 1.51 3.25

As shown in Table 2, it can be seen that the results of measuring TBA are less odor than the ones of Examples 1 and 2 compared to those of Comparative Example 1 even after 5 days of storage.

Claims (8)

Pork head 90~95% by weight, pig skin 3~7% by weight, starch syrup 0.1~0.5% by weight, ginger 0.1~1% by weight, licorice 0.1~0.5% by weight, garlic 0.1-1% by weight, cinnamon 0.1~0.5% by weight , 0.1 to 1 part by weight of purified salt, 0.1 to 0.5 part by weight of L-sodium glutamate and 0.1 to 0.5 part by weight of pepper, 100 parts by weight of mustard 0.1 to 0.5 parts by weight, 1 to 3 parts by weight of Cordyceps and 1 to 3 parts by weight and 칡 0.5 Making a second mixture including ˜1 part by weight (step 1);
Adding 100 parts by weight of purified water to the bioceramic stone in the steamer and 60 to 70 parts by weight of the second mixture and performing steam heating at 100° C. for 90 to 110 minutes (step 2);
Separating the ears from the steam-heated pig's head, deboning the bones and mincing the pork head (step 3);
Laying a cotton beam on a forming mold, stacking the steam-heated pork shell on the beam, stacking the steam-heated pork head on the steam-heated pork shell, and steam-heating the steam-heated pork head Stacking ears, stacking the steam-heated pork head over the steam-heated ears, stacking the steam-heated pork shell on the steam-heated pork head, and covering the cotton cloth over the steam-heated pork shell Step (step 4);
Pressing the laminate in the forming mold at -2°C to 5°C for 24 to 25 hours to prepare a knitted meat (step 5);
Forming the knitted meat (step 6); And
Vacuum-packing the molded knitted meat (step 7);
Containing,
Method for manufacturing knitted meat.
delete delete According to claim 1,
The cordyceps is washed with running water and steamed for 20-25 minutes with steam at 100~105℃,
Method for preparing knitted meat.
According to claim 1, In step 2,
The bioceramic stone purified water is prepared by putting 1 to 5 parts by weight of bioceramic stone in 100 parts by weight of water and leaving it for 10 to 14 hours.
The bioceramic stone is a mixture containing 40-50% by weight of pearlite, 25-35% by weight of mica, and 20-30% by weight of ocher, put into water and kneaded, and then aged at a temperature of 250 to 300°C for 10 to 14 hours. It is prepared by firing for 1~2 hours at a temperature of 1,300~1,400℃.
Method for preparing knitted meat.
According to claim 1,
After the step 2, the step of adding the steam-heated pig head and steam-heated pig skin to lotus root water and cooling for 30-40 minutes is added.
Method for preparing knitted meat.
The method of claim 6,
The lotus root water is added to 800 parts by weight of water to 100 parts by weight of a mixture of 75% by weight of lotus root, 10% by weight of carrots, 5% by weight of potatoes, 5% by weight of sweet potatoes, and 5% by weight of hemp. Prepared by heating and filtering,
Method for preparing knitted meat.
According to claim 1,
After the step 5, the step of aging for 12-14 hours in the aging room at 1 ~ 2 ℃ aging is added,
A red shale is provided at a thickness of 5 to 10 cm at the bottom of the ripening room, and the knitted meat is placed on the red shale.
Method for preparing knitted meat.

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