KR102212169B1 - A manufacturing method of puer tea salt for meat - Google Patents

Abstract

Puer tea salt prepared according to the present invention is used for cooking meat such as beef, pork, chicken, and the like, specifically, used for sprinkling when grilling meat, and for dipping when eating grilled meat.

Description

A manufacturing method of puer tea salt for meat

The present invention relates to a method of manufacturing puer tea salt used for meat, and more particularly, it is used for sprinkling on meat such as beef or pork, and is used to eliminate unpleasant taste and odor of meat, and to enhance the flavor of meat. It relates to a method of manufacturing puer tea salt used for meat.

Salt is a substance that people must ingest in general, and it is composed of sodium chloride (NaCl) as the main component, and is also commonly referred to as salt. It is widely used in daily life such as seasoning or salting, as well as the production of soda (sodium carbonate). It is also used in large quantities in the same industrial field.

Sources of salt include rock salt, salt lake, underground water, and seawater, and salt can be classified into natural salt, rock salt, mechanical salt, re-decontamination, and processed salt. Among them, natural sea salt is salt produced by inflowing seawater into a reservoir and then concentrating seawater using natural forces such as solar heat and wind, and is produced in salt fields in the west and south seas in Korea. The salinity of sea salt is generally around 90%, and there are many white and transparent colors, but Korean products have a white property of around 80% salinity due to weather conditions.

Such salt generally performs sterilization, osmosis, and dehydration, and due to its various functions, salt is used for various purposes in daily life, and as research on salt becomes active, salts having various functions and qualities are commercialized. For example, it is widely used in the process of marinating, ripening, and processing meat.

Meanwhile, as the consumption of meat increases rapidly, research is being actively conducted to improve the quality or taste of meat. The development of a method of adding flavor and aroma to meat by adding spices or adding food additives or natural ingredients to meat, and a method of aging meat that has improved quality and functionality by aging meat and having better meat quality and richer meat habits is actively being developed. It is going on.

Accordingly, the inventors of the present invention have developed salt used for cooking meat, salt for dipping roasted meat, and the like to improve the taste of meat, thereby eliminating unpleasant taste and odor of meat and producing puercha salt that improves the taste of meat. The method was developed.

Registered Patent Publication No. 10-1243168 (Method for producing functional mushroom salt using shiitake mushroom mycelium culture solution. Announcement date: March 14, 2013) Publication Patent Publication No. 10-2002-0090177 (Method of manufacturing low-salt functional salt containing green tea, Dashida, Jinko, and garlic. Publication date: November 30, 2002) Unexamined Patent Publication No. 10-1996-0020768 (Functional salt composition containing dry pine needle powder. Publication date: July 18, 1996) Registered Patent Publication No. 10-1848059 (Method of aging meat using salted shrimp and meat aged by the method. Announcement date: April 11, 2018)

It is an object of the present invention to provide a method for producing puer tea salt that is used limited to the use of sprinkling on meat such as beef or pork or dipping grilled meat.

Another object of the present invention is to provide a method for producing puer tea salt used for meat, which eliminates the taste and smell of meat and enhances the flavor of the meat.

In the method for producing puer tea salt used for meat according to the present invention, the sea salt is baked for 60 to 90 minutes at a high temperature of 800 to 900°C, and then cooled to a natural state, and then pulverized into 400 to 600 mesh. Preparing a roasted sea salt powder, drying the puer tea in the shade for about 24 hours, pulverizing the puer tea into 400-600 mesh to prepare puer tea powder, and the ratio of the roasted sea salt powder and puer tea powder It consists of a step of preparing puer tea salt by mixing in a ratio of 3:1 based on, but the puer tea salt is used limitedly to the use of sprinkling on the meat when cooking meat, and the use of dipping roasted meat. Method for producing puer tea salt used for meat, characterized in that.

Spreading puer tea salt made by the manufacturing method of the present invention on meat such as beef or pork can remove unpleasant taste and enhance the flavor of the meat to give it a savory taste, and it is felt by the meat softening action due to the gallic acid action of puer tea There is an advantage that can be minimized.

Hereinafter, a detailed description of a preferred embodiment of the present invention is as follows. In the detailed description to be described later, representative embodiments in the present invention will be presented in order to achieve the above-described technical problem. And other embodiments that may be presented by the present invention are replaced by descriptions in the configuration of the present invention.

It was revealed in advance that the puercha salt prepared according to the present invention is used when cooking meat such as beef, pork, and chicken, specifically for sprinkling when roasting meat, and for dipping and eating grilled meat. It is a bar.

The method for producing puer tea salt used for meat according to the present invention is as follows.

{Example 1}

In the present invention, when preparing puer tea salt, be sure to use sea salt (natural salt dried by drying seawater in the domestic sea), but the sea salt is baked for 60 to 90 minutes at a high temperature of 800 to 900°C, and then it is natural The sea salt prepared by cooling to the state is used. And the sea salt baked as above is pulverized into 400-600 mesh.

In addition, in the present invention, when producing puer tea salt, puer tea powder is used in addition to the above-described sea salt. Specifically, puer tea is dried in the shade for about 24 hours and then pulverized into 400-600 mesh. Use tea powder.

In the present invention, the sea salt powder and puer tea powder prepared in the same manner as described above are put into a stirrer in a certain ratio and mixed, preferably 300 g of the sea salt powder and 100 g of puer tea powder are put into the stirrer and mixed (hereinafter, “Boy tea salt "). That is, it is most preferable to mix the sea salt powder and the puer tea powder in a ratio of 3:1 based on the weight %.

In this way, the temperature at which sea salt is baked and the pulverized particle size play an important factor in determining the taste and flavor of the salt, and the taste of puer tea also varies according to the pulverized particle size. In particular, the best taste depending on the mixing ratio of the sea salt powder and puer tea powder To decide. Therefore, in the present invention, experiments were conducted several times to obtain the above data (i.e., the baking temperature and pulverized particle size of the sea salt, the pulverized particle size of the puer tea, the mixing ratio of the sea salt powder and the puer tea powder), and as a result Data could be implemented.

Below, each test example is shown in a table. That is, in order to prove the functionality (effect) of puer tea salt for meat made by the manufacturing method according to the present invention, a sensory test as follows was conducted.

In this experiment, 15 adult males and females were targeted. Specifically, 1 male and female in their 20s and 30s, 3 males and females in their 40s and 50s, and 3 males and 4 females in their 60s and 70s.

Table 1 shows the results of the taste change test when baking and grinding the sea salt.

division
Exam conditions
Very salty
Usually weave
Slightly weave Uniqueness The finish tastes sweet It tastes rich
Sea salt Sea salt For thick commercial use 10 people
smash 100~300 mesh 12 people 300~500 mesh 11 people Sea salt baked at a high temperature of 800~900℃
smash 100~300 mesh 10 people 400~600 mesh 3 people 2 people 10 people 12 people Uncrushed sea salt thick
Sea salt
10 people ※ Organic matter in sea salt evaporates at high temperature and disappears, and inorganic matter with low molecular weight decomposes or flies away, resulting in a change in taste.

Table 2 shows the results of a taste change test when puer tea is pulverized.

Condition Exam conditions River medium about In particular

Boy tea
Extract Room temperature 8 people 1 person 1 person Sea salt mixture 9 people Difficult to eat because it is sour Grilled sea salt mix 1 person 8 people Said to be edible Shade dried and crushed 200 mesh or less 10 people It seems to get a bit caught in the mouth 400 mesh or more 12 people Feeling a taste that is hard to feel in your mouth

Table 3 shows the test results of the present invention by pulverizing and mixing roasted sea salt and puer tea.

Contents Grinding degree Mixing ratio Stirring conditions Grilled sea salt 400~600 mesh 300~600g Room temperature, 500~1,000 RPM, 5 minutes Boy tea 400~600 mesh 100~300g

Table 4 shows the results of taste evaluation for the puer tea salt of the present invention.

Contents Very salty Usually weave Slightly weave Uniqueness
Puercha salt


8 people The finish tastes sweet Umami
Fly Mouth
Clean 11 people 12 people 13 people ※ The taste of grilled sea salt and the characteristic properties of puer tea are mixed to make the taste flavorful, showing a synergistic effect of taste.

Table 5 shows the results of taste evaluation after eating meat with puer tea salt of the present invention.

division Smell Sue Meat quality Feeling It is clean Etc
none
has exist
Sue Not suing
Soft
Toughness
Feel Not feeling
neatness Not neat
delicious
not delicious Pork 10 people 9 people 11 people 12 people 12 people 15 people beef 10 people 9 people 11 people 12 people 12 people 15 people ※ In this experiment, most of the pork and beef eaten by dipping the salt of the puer tea of the present invention were found to be generally tasteful by increasing the taste of the meat by removing the unpleasant taste of pork and beef.

Claims (1)

In the manufacturing method of puer tea salt used only for meat,
Baking the sea salt at a high temperature of 800 to 900° C. for 60 to 90 minutes, cooling it to a natural state, and pulverizing the sea salt into 400 to 600 mesh to prepare a baked sea salt powder;
After drying the puer tea in the shade for about 24 hours, pulverizing the puer tea into 400 to 600 mesh to prepare puer tea powder;
It consists in the step of preparing the puer tea salt by mixing the ratio of the roasted sea salt powder and the puer tea powder in a ratio of 3:1 based on the weight %;
The puer tea salt is a method for producing puer tea salt used for meat, characterized in that when cooking meat, the puer tea salt is used only for sprinkling on the meat and for dipping and eating grilled meat.