KR102311731B1 - How to make sausage containing pork skin - Google Patents

Abstract

The present invention relates to a method for producing a sausage containing pork skin. More specifically, the present invention relates to a method for producing a sausage containing pork skin, which contains pork skin with abundant collagen to have a certain size without going through a separate collagen extraction process, ensures good functions, delays decomposition, and increases chewing texture. The sausage is shaped through a step of preparing pork and chicken; a step of aging the pork and the chicken; a step of preparing pork fat; a step of preparing pork skin; a step of pulverizing mixed meat; a step of filling a casing; a step of steaming a sausage; a step of cooling and drying the sausage; and a step of supplying the sausage. After the step of preparing pork skin, the sausage is produced through a step of primarily pulverizing mixed meat; a step of secondarily pulverizing mixed meat by further mixing the pork skin with the mixed meat; a step of cooling a sausage and removing foreign materials; a step of steaming the sausage; a step of cooling and drying the sausage; and a step of supplying the sausage.

Description

How to make sausage containing pork skin

The present invention relates to a method for producing a sausage containing pork skin, and more particularly, by adding it to have a certain size without going through a separate collagen extraction process from the pork skin rich in collagen, the general characteristics of anti-aging, skin moisturizing, It relates to a method for producing a sausage containing pork skin for preventing hair loss, treating freckles, treating freckles, and having good functionality in blood vessels, and for extending shelf life, slowing spoilage, and increasing chewing texture.

Consumers today suffer from adult diseases such as obesity, high blood pressure, and coronary artery disease, which is emerging as a social problem because the amount of fat consumed from food may be excessive. In particular, due to health reasons and well-being craze, consumers are avoiding foods with high fat content or high calorie, and low-fat foods have received attention.

However, fat added to processed meat not only gives the texture and flavor preferred by consumers, but is also a good source of essential fatty acids that are not synthesized in the body. Accordingly, meat products containing fat substitutes that can improve the texture and flavor of low-fat processed meat products are in the spotlight (Pearson, AM, Asghar, A., Gray, JI, and Booren, AM (1987) Impact of fat reduction). on palatability and consumer accepatance of processed meat. Proc. Recip. Meat Conf. 40, 105-114).

Fat substitutes are largely divided into carbohydrate-based fat substitutes, protein-based fat substitutes, fat-based fat substitutes, and synthetic fat substitutes by composition. Carbohydrate-based materials have been used as fat substitutes for a long time, and most of them are generally recognized as safe (GRAS) and are considered to have no stability problem. As such, gum, modified starch, maltodextrin, polydextrose, dextrin, cellulose, etc. are used. Carbohydrate-based fat substitutes are mainly hydrophilic colloidal substances that increase the viscosity in aqueous solution or form a gel to make polymer substances. It provides functions such as thickener, emulsion stabilizer, and foam stabilizer. In addition, when added during the production of processed meat products, it has the function of increasing water holding capacity and heating yield, and also contributes to inhibiting the growth of microorganisms by reducing the loss of vacuum during storage and preventing moisture loss (Chin, KB and Lee, HC (Chin, KB and Lee, HC ( 2002) Development of low-fat meat processing technology using interaction between meat proteins and hydrocolloids ?? II : Development of low-fat sausages using the results of model study. J. Korean Soc. Food Sci. Nutr. 31, 629-635 ). Protein-based fat substitutes are mainly made from egg, milk, whey, soybean, and wheat proteins, and are used as substitute fats in dairy products, dressings, and dairy products such as margarine, yogurt, and cream cheese. Fat-based fat substitutes are most similar to fats and oils in appearance, physical properties, physical properties, and feel compared to carbohydrate-based and protein-based fat substitutes have. In addition to carbohydrate-based, protein-based, and fat-based alternative fats, synthetic fat substitutes and mixed fat substitutes are used for the production of low-fat meat products. and organoleptic properties, but it is not approved as a food additive in the United States. A mixed fat substitute is a mixture of two or more fat substitutes to complement the function and characteristics of fat (Park, SJ, Woo, NRY, and Kang MH (2004) Potential of fat substitutes. Food Science and Industry, 37) , 26-35).

Recently, the intake of carbohydrates has decreased and the intake of animal protein and fat is increasing not only in Korea but also in other countries around the world. This is known as a factor that threatens the health of modern people, and accordingly, research is being conducted to reduce the intake of fat in each country due to the change in consumers' perception of health.

According to the Food Code of Korea, emulsified sausages among processed meat products have a moisture content of 70% or less and a fat content of 35% or less. Moisture is easy to manufacture low-fat processed meat products, and as the most economical substance among fat substitutes, it plays a role in hydrating and mixing meat protein, fat, and other additives, thereby enhancing the palatability of the product. (Zoulias, EI, Oreoi;ou, V., and Tzia, C. (2002) Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. J. of food eng. 55, 337-342). To improve this, carbohydrate-based fat substitutes such as hydrophilic colloids are being used, and in addition, non-meat proteins extracted from milk, soybeans and eggs are used as fat substitutes.

Pork skin contains 44.24% moisture, 28.29% fat, 26.47% protein, and about 260 mg/g collagen, and is widely used as a material for food or medicine (Osburn, WN, Mandigo, RW, and Eskridge, KM (1997) Pork skin connective tissue gel utilization in reduced-fat bologna. J. Food Sci., 62, 1176-1182). Collagen has functional properties such as antibacterial, antithrombotic, antioxidant, and antihypertensive. It contains a large amount of connective tissue and collagen, and when heated pork skin is added to emulsified meat products, it contributes to the improvement of product stability and texture (Feiner, G. (2006) Meat products handbook. New York: CRC Press, Inc.) .

Dietary fiber is a derivative and polysaccharide that is not broken down by digestive enzymes in the body. It gives a feeling of satiety, reduces the transit time of food in the intestine, prevents colorectal cancer and obesity, and controls blood cholesterol (Staniforth, DH, Baird). , IM, Fowler, J., and Lister, RE (1991) The Effects of Dietary Fiber on Upper and Lower Gastrointestinal Transit Times and Faecal Bulking. J. Int. Med. Res. 19, 228-233). In addition, dietary fiber has excellent water binding capacity and water holding capacity, so that when added to meat products, it improves water holding power, binding power, and binding power with minerals (Cofrades, S., Guerra, MA, Carballo) , J., Fernandez-Martin, F., and Jimenez-Colmenero, F. (2000) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J. Food Sci. 65, 281-287.) .

[Document 1] Patent Registration No. 1406103 (Registered on Jun. 03, 2014) [Document 2] Patent Registration No. 1356992 (Registered on January 23, 2014) [Document 3] Patent Registration No. 1920165 (Registered on November 13, 2018) [Document 4] Patent Registration No. 1955824 (Registered on February 28, 2019)

Therefore, the solution of the present invention, devised to solve these conventional drawbacks, is to add without going through a separate collagen extraction process from pork skin rich in collagen in general sausage, anti-aging and skin moisturizing, which are general characteristics of collagen. , hair loss prevention, the treatment of freckles, freckles, blood vessels, etc. to contain good functionality to help improve the health of the people.

Another object of the present invention is to provide a sausage with a long shelf life and non-perishable by extending the shelf life by the collagen coating effect and delaying the start time of the decay process compared to general sausages.

Another object of the present invention is to increase the chewing texture by the particles of pig skin.

The present invention is prepared by cutting the pork meat into a size of about 1.5 to 4 cm, preparing pork and chicken meat by cutting the chicken meat into a size of 1.5 to 4 cm; Pork and chicken aging step in which the prepared pork and chicken are stored in a refrigerator at -2 to 10°C for 8 to 20 hours; Pork fat preparation step of cutting pork fat into 1.5~4cm size and supplying it to a cutter, and preparing it to have a long length in a thin thickness; After boiling the pork skin, the remaining flesh inside the epidermis is removed with a knife, etc., cut into 5 to 15 cm pieces to fit into the minced meat, and cut into thin slices to have a width of 0.5 to 1.5 mm; A casing filling step of supplying the prepared casing after supplying the mixed meat completed by mixing to the automatic filling device, filling the mixed meat inside, and fixing both ends with rings to finish the mixed meat grinding step; Sausage steaming step; Sausage cooling and drying step in which the steamed sausage is placed in ice or put in a freezer to rapidly cool, and after cooling is completed, the sausage is taken out of the casing and dried; and a sausage supply step in which the dried sausage is packaged in a unit by weight allowed for manufacturing, and the packaged sausage is stored in a refrigerator and then supplied to the distribution process;
After performing the pork skin preparation step, pork 20~35% by weight, chicken 3~13% by weight, pork fat 5~15% by weight, ice 15~30% by weight, starch 2~6% by weight, other seasonings 2~ Put 6% by weight in a food mixer and grind for 4-5 minutes, and the other seasonings are 1.5% by weight of sugar, 0.5% by weight of salt, 0.5% by weight of Miwon, 0.3% by weight of Dasida, 0.3% by weight of pepper, 0.2% by weight of soy sauce 1st grinding step of mixed meat consisting of weight%, soy protein 0.2% by weight, sodium sorbate 0.2% by weight, and garlic powder 0.05% by weight;
After performing the first crushing step of the mixed meat, the second crushing step of performing a mixing operation to shred the pork skin, add 5-40 wt% of the prepared pork skin, and mix for 2 to 3 minutes to have a length of 3 to 8 mm;
Sausage cooling and foreign matter removal step of filling the casing with mixed meat and supplying it to a tank containing -2 to 10 ° C cooling water to remove foreign substances in the vicinity of the ring that fixes both ends of the casing;
Sausage steaming step of supplying the sausage made by putting mixed meat in the casing to a steamer, supplying steam at 80-95° C., and steaming for 50-70 minutes so that the sausage is cooked;
Sausage cooling and drying step in which the steamed sausage is placed in ice or put in a freezer to rapidly cool, and after cooling is completed, the sausage is taken out of the casing and dried;
It is characterized in that it is manufactured through a sausage supply step in which the dried sausage is packaged in a unit by weight allowed for manufacturing, and the packaged sausage is stored in a refrigerator and then supplied to the distribution process.

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The present invention is added without going through a separate collagen extraction process from pigskin rich in collagen to general sausage, so that the general characteristics of collagen, such as anti-aging, skin moisturizing, hair loss prevention, melasma, freckle treatment, blood vessels, etc., have good functionality. It is to provide an effect that can greatly help improve the health of the people who consume these sausages by containing them.

The present invention is to provide an excellent sausage that has a long shelf life and does not decay by extending the shelf life by the collagen coating effect and delaying the start time of the decay process compared to general sausages.

The present invention is to provide the effect of increasing the chewing texture of the sausage by granulating the pig skin contained in 5 to 40% by weight by the particles.

1 is a photograph of a state in which the pork skin-containing sausage of the present invention is filled in a casing and steamed;
Figure 2 is a cross-sectional photograph of a state in which the pork skin-containing sausage of the present invention is completed;
Figure 3 is a photograph showing a state in which the pig skin of the present invention is cut
4 is a block diagram showing a preferred embodiment of the present invention;

The above objects, other objects, features and advantages of the present invention will be easily understood through the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

In this specification, when a component is referred to as being on another component, it may be directly formed on the other component or a third component may be interposed therebetween. In addition, in the drawings, the thickness of the components is expressed for the effective description of the technical content.

Embodiments described herein will be described with reference to cross-sectional and/or plan and perspective views, which are ideal illustrative views of the present invention. In the drawings, thicknesses of films and regions are exaggerated for effective description of technical content. Accordingly, the shape of the illustrative drawing may be modified due to manufacturing technology and/or tolerance. Accordingly, the embodiments of the present invention are not limited to the specific form shown, but also include changes in the form generated according to the manufacturing process. For example, the region shown at right angles may be rounded or have a predetermined curvature. Accordingly, the regions illustrated in the drawings have properties, and the shapes of the regions illustrated in the drawings are intended to illustrate specific shapes of regions of the device and not to limit the scope of the invention. In various embodiments of the present specification, terms such as first, second, etc. are used to describe various components, but these components should not be limited by these terms. These terms are only used to distinguish one component from another. The embodiments described and illustrated herein also include complementary embodiments thereof.

The terminology used herein is for the purpose of describing the embodiments and is not intended to limit the present invention. As used herein, the singular also includes the plural unless specifically stated otherwise in the phrase. As used herein, the terms 'comprises' and/or 'comprising' do not exclude the presence or addition of one or more other components.

In describing the specific embodiments below, various specific contents have been prepared to more specifically describe the invention and help understanding. However, a reader having enough knowledge in this field to understand the present invention may recognize that it may be used without these various specific details. In some cases, it is mentioned in advance that parts that are commonly known and not largely related to the invention are not described in order to avoid confusion without any reason in describing the present invention in describing the invention.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

1 is a photograph of a state of steaming the sausage containing pork skin of the present invention by filling the casing, and FIG. 2 shows a cross-sectional photograph of the state of completing the sausage containing pork skin of the present invention.

Cut the pork meat into 1.5~4cm pieces and cut the chicken meat into 1.5~4cm pieces.

The prepared pork and chicken can be used as they are, or if not used immediately, they can be stored for 8 to 20 hours in a refrigerator at -2 to 10 ° C and aged. It is to soften the texture of the meat and to spread the seasoning evenly.

Cut the pork fat into 1.5~4cm pieces and feed it to the cutter, then prepare it to have a thickness of 1~2mm and a long length.

After boiling the pork skin, remove the remaining flesh inside the epidermis with a knife, etc., cut it into 5~15cm size to fit in the mince, put it in the mince, and cut it thinly so that it has a width (size) of 0.5~1.5mm.

Ice is prepared in advance, and at this time, it is preferable to supply 15 to 30% by weight of the total amount of ice.

20 to 35% by weight of pork prepared as above, 3 to 13% by weight of chicken, 5 to 15% by weight of pork fat, 5 to 40% by weight of pork skin, 15 to 30% by weight of ice, 2 to 6% by weight of starch, etc. Put 2 to 6% by weight of seasonings in a food mixer and grind.

The other seasonings include 1 to 1.9 wt% of sugar, 0.2 to 0.95 wt% of salt, 0.2 to 0.9 wt% of Miwon, 0.15 to 0.7 wt% of Dasida, 0.12 to 0.5 wt% of black pepper, 0.11 to 0.35 wt% of soy sauce, 0.1 to soy protein 0.3% by weight, sodium sorbate 0.1 to 0.3% by weight, and preferably composed of garlic powder 0.02 to 0.1% by weight.

The weight percent of prepared pork, chicken, pork fat, ice, starch, and other seasonings is also important, but the content of pork skin with 5-40% added is the most important. There is a disadvantage in that the texture is reduced, and if it is 40% by weight or more, it is too excessive, and there is a disadvantage that the flavor due to oil increases and the texture is deteriorated, so 25% by weight is preferably added.

When pulverizing in a hood mixer, first put all the mixture except pork skin and mix for 4-5 minutes.

After that, cut into pieces of about 0.5 to 1.5 mm, add the prepared pork skin, mix for 2 to 3 minutes more, and mix so that the mixture is uniformly mixed. to have a length.

The reason for adding the pork skin later is to prevent it from being crushed into excessively small particles by the action of the blade when mixing from the beginning, and to improve the chewing texture while adding some coarse particles to the sausage with the naked eye.

In addition, the collagen contained in the pig skin provides a coating effect to extend the shelf life and to provide the functionality to slow the decay time.

The hood blender uses 3,600 revolutions / min, has 4 to 6 blades, rotates at high speed and serves to cut, and the rod rotates to improve and improve the chewing texture due to the effect of beating the ground meat It functions to prevent changes in process and texture.

Since the mixed meat after the mixing operation in the hood mixer is smooth like cream, this is the most appropriate state, so the operation can be finished.

After supplying the completed mixed meat to the automatic filling device, the size of the prepared casing is to fill the mixed meat while supplying a casing having a diameter of 4.5 cm and a length of 13 to 15 cm.

At this time, depending on the size of the sausage to be produced, it is possible to select and use any one of a large casing (5 cm in diameter, 20 cm in length) other than a small casing (4.5 cm in diameter, 13 to 15 cm in length), preferably a PP bag. However, it is also possible to use a collagen casing.

After filling the casing with mixed meat, both ends of the casing are fixed with rings and finished, and then supplied to a tank containing -2 to 10℃ coolant to remove foreign substances from the outside of the casing or around the rings that fix both ends. is to make it possible

After cooling and removing foreign substances from the cooling water tank, the sausages are put into a separate container box (26 cm wide × 26 cm long × 12 cm high) and supplied.

In the case of using the collagen casing, it is possible to perform the operation without the need for a separate container box.

Feed the container box or collagen casing to the steamer, supply steam at 80-95°C, and steam for 50-70 minutes so that the sausage is cooked.

Steamed sausages are placed in ice or placed in a freezer to cool rapidly. After cooling, the sausages are taken out of the casing and dried and packaged in a weight unit approved for manufacturing. .

It was confirmed that the sausage was refrigerated at a temperature of -2 to 10 °C for 45 days.

1 to 3 show that both ends of the casing 11 are fixed to form a ring 14 in a state in which the sausage 10 is filled with the mixed meat 12 inside the casing 11 and supplied. In addition, after the steaming process is finished, it can be confirmed that the sausage 10 is cooked by the steaming process of the mixed meat 12 inside the casing 11 .

Inside the mixed meat 12, it is uniformly distributed throughout the pork skin 13 that white particles are visually confirmed, and the pork skin 13 supplied before final mixing and processing into the mixed meat is cut thinly Since it can be confirmed that it has a relatively white or gray light as showing the state prepared for supply, it can be confirmed that the action, effect and functionality of the present invention can be provided.

go. Pork and chicken preparation steps

Prepare by cutting the pork meat into a size of about 3.5cm, and perform the pork and chicken preparation step (S10), which is prepared by cutting the chicken meat into a size of about 3.5cm

me. Pork and Chicken Aging Stages

The prepared pork and chicken are stored in a refrigerator for 15 hours, and then the pork and chicken aging step (S20) is performed.

all. Pork fat preparation steps

The pork fat is cut into a size of 3 cm and supplied to a cutter, and a pork fat preparation step (S30) of preparing to have a long length with a thickness of 1.5 mm is performed.

La. Donpi preparation stage

After the pork skin is boiled, the remaining flesh inside the epidermis is removed using a knife, cut into 10 cm pieces to fit into the mincemeat, and cut thinly to have a size of 0.3 mm (S40). will be.

mind. Mixed meat 1st grinding step

25% by weight of pork, 10% by weight of chicken, 12% by weight of pork fat, 20% by weight of ice, 4.25% by weight of starch, and 3.75% by weight of other seasonings are put in a food mixer and ground for 5 minutes. The grinding step (S50) is performed.

The other seasonings include sugar 1.5% by weight, salt 0.5% by weight, miwon 0.5% by weight, dashida 0.3% by weight, pepper 0.3% by weight, soy sauce 0.2% by weight, soy protein 0.2% by weight, sodium sorbate 0.2% by weight, garlic powder 0.05% by weight % is preferred.

bar. Mixed meat second grinding step

After performing the first grinding step of the mixed meat, cut the pork skin to a size of about 0.5 mm, add 25% by weight of the prepared pork skin, and mix for 2.5 minutes, the second mixed meat performing a mixing operation to make the pork skin a size of about 5 mm The grinding step (S60) is performed.

buy. Casing filling step

After supplying the mixed meat completed by mixing to the automatic filling device, the prepared casing is supplied, and the casing filling step (S70) of filling the mixed meat inside and fixing both ends with a ring is performed.

Ah. Sausage cooling and foreign matter removal step

After filling the casing with mixed meat, it is supplied to a tank containing -2 to 10°C cooling water to remove foreign substances in the vicinity of the ring that fixes the outer or both ends of the casing (S80) is to perform

ruler. Sausage Steaming Steps

Sausage steaming step (S90) is performed in which the sausage made by putting mixed meat in the casing is supplied to the steamer, steaming at 80°C or higher, and steaming for 60 minutes so that the sausage is cooked.

car. Sausage cooling and drying steps

The steamed sausage is rapidly cooled by putting it in ice or in a freezer, and after cooling is completed, the sausage is cooled and dried by removing the sausage from the casing and performing the drying step (S100).

card. Sausage supply stage

After cooling, the dried sausage is packaged in a manufacturing-permitted weight unit, and the packaged sausage is stored in a refrigerator and then supplied to the distribution process through the sausage supply step (S110).

The present invention provides various functionalities, which are general characteristics, by adding pork skin rich in collagen to general sausages to make sausages in a form that is easy to consume without going through a separate collagen extraction process, and by the coating effect of collagen It is a very beneficial invention that extends the shelf life, slows spoilage, and enhances the chewing texture of pork skin.

10, 10a: sausage 11, 11a: casing
12, 12a: mixed meat 13: pork skin

Claims (3)

Preparing pork meat by cutting it into 1.5 to 4 cm size, preparing pork and chicken meat by cutting the chicken meat into 1.5 to 4 cm size (S10); Pork and chicken aging step (S20) in which the prepared pork and chicken are stored in a refrigerator at -2 to 10° C. for 8 to 20 hours; A pork fat preparation step (S30) of cutting pork fat into a size of 1.5 to 4 cm and supplying it to a cutter, and preparing it to have a long length in a thin thickness; After boiling the pork skin, remove the remaining flesh inside the epidermis with a knife, etc., cut it to a size of 5 to 15 cm and put it in the mince, and cut it into thin slices to have a width of 0.5 to 1.5 mm (S40) ); The mixed meat grinding step and the casing filling step of supplying the prepared casing after supplying the mixed meat completed by mixing to the automatic filling device, filling the mixed meat inside, and fixing both ends with rings to finish (S70); Sausage steaming step (S90); Sausage cooling and drying step (S100) of putting the steamed sausage on ice or rapidly cooling it in a freezer, and then taking out the sausage from the casing and drying it after cooling is complete; and a sausage supply step (S110) of packaging the dried sausage after cooling in a manufacturing-permitted weight unit, and supplying the packaged sausage to the distribution process after refrigeration;
After performing the pork skin preparation step (S40), pork 20-35 wt%, chicken 3-13 wt%, pork fat 5-15 wt%, ice 15-30 wt%, starch 2-6 wt%, etc. Put 2-6% by weight of seasonings in a food mixer and grind for 4-5 minutes, and the other seasonings contain 1.5% by weight of sugar, 0.5% by weight of salt, 0.5% by weight of Miwon, 0.3% by weight of Dasida, and 0.3% by weight of pepper. , soy sauce 0.2% by weight, soy protein 0.2% by weight, sodium sorbate 0.2% by weight, garlic powder 0.05% by weight of the mixed meat first grinding step (S50);
After performing the first grinding step of the mixed meat, the second grinding step of mixing the pork skin is performed by chopping the pork skin, adding 5-40 wt% of the prepared pork skin, and mixing for 2 to 3 minutes to have a length of 3 to 8 mm ( S60);
After filling the casing with mixed meat, a sausage cooling and foreign material removal step (S80) of supplying a tank containing -2 to 10°C cooling water to remove foreign substances in the vicinity of the ring fixing both ends of the casing;
Sausage steaming step (S90) of supplying the sausage made by putting mixed meat in the casing to the steamer, supplying steam at 80-95° C., and performing the steaming process for 50-70 minutes so that the sausage is cooked;
Sausage cooling and drying step (S100) of putting the steamed sausage on ice or rapidly cooling it in a freezer, and then taking out the sausage from the casing and drying it after cooling is complete;
After cooling, the dried sausage is packaged in a manufacturing-permitted weight unit, and the packaged sausage is refrigerated and then supplied to the distribution process in the sausage supply step (S110); manufacturing method. delete delete

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