KR102327356B1 - Preparing method for seasoning meat by sous vide and the seasoning meat using the same - Google Patents

Abstract

The present invention, in particular, seasoning pork neck and beef scallops among meats with specific spices, cooking and aging in a sous vide method optimized for individual parts, preserves the optimized flavor of each part of pork loin and beef shank, It relates to a method for preparing seasoned meat sous vide in which the meat quality is made soft enough that even children and the elderly can consume without difficulty, and to a seasoned meat sous vide product manufactured thereby.

Description

Seasoned meat sous vide manufacturing method and seasoned meat sous vide product manufactured accordingly

The present invention relates to a method for preparing seasoned meat sous vide and to a seasoned meat sous vide product prepared thereby.

Sous Vide is a low-temperature vacuum recipe that maintains the best nutrients, texture, and taste. Sous vide is a food preservation method first devised in 1799 by Benjamin Thomson, Count Rumford in England as a form of using air and illuminated by American and French engineers in the 1960s. Pralus), a recipe developed by Bruno Goussault after being used for cooking foie gras. The sous vide recipe has been used in some high-end restaurants in Europe since 1970, but has recently been introduced to Korea and is being used in high-end menus such as restaurants and hotels.

The advantage of the sous vide recipe is that it preserves the best texture, flavor and nutrients by preserving the original taste of the ingredients. This is because deformation and the resulting toughness are prevented. Therefore, when meat products are manufactured by the sous vide recipe, the softness and moisture of the meat can be maintained, and the outside and the inside are evenly heated.

However, meat such as cows, chickens, and pigs has a slight or large difference in texture and flavor for each individual part, and a recipe for deriving an optimal taste for each part is different. Therefore, when a sous vide recipe under the same conditions is used for different meat parts, it may be difficult to derive the best taste from a certain part, but it may be difficult to derive the best unique taste from that part.

In the end, the sous vide cooking method also has to change the specific temperature and time conditions depending on whether the raw meat is beef, pork, or duck meat, and the type and mixing ratio of spices seasoned for the raw meat must also be different, so that each part has its own unique taste. It is the best way to bring out the best, and studies on gastronomy are also being actively conducted today.

The present inventors say that in order to best derive the unique taste and flavor of each part of the raw material (meat), a spice (seasoning) suitable for each part should be used, and the sous vide cooking method should be different for each part of the meat. As a result of earnest research paying attention to the point, the present invention was derived.

The present invention, in particular, seasoning pork neck and beef scallops among meats with specific spices, cooking and aging in a sous vide method optimized for individual parts, preserves the optimized flavor of each part of pork loin and beef shank, An object of the present invention is to provide a method for preparing seasoned meat sous vide, in which the meat quality is made soft enough that even children and the elderly can consume without difficulty.

In addition, the technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned are clearly to those of ordinary skill in the art to which the present invention belongs from the description below. can be understood

In the present specification, a) thawing the frozen raw meat, removing the fascia and fat; b) After seasoning the raw meat prepared in step a with one or more spices selected from the group consisting of five spices, flower salt, crushed pepper, garlic flakes, red pepper, cumin seed, oil, black pepper and rosemary, or a combination thereof , vacuum packaging; c) putting the vacuum-packaged raw meat prepared from step b in a sous vide apparatus, and cooking and aging the sous vide for 30 minutes to 16 hours while maintaining a temperature range of 54 to 70° C.; d) a cooling step of immersing the vacuum-packaged sous vide meat obtained in step c in water below 4° C. for 20 to 30 minutes to lower the internal temperature of the vacuum-packed sous vide meat cooked sous vide; and e) aging the vacuum-packaged sous vide meat obtained from step d at a temperature of 0 to 4° C. for 2 to 4 days; It provides a method for producing seasoned meat sous vide, comprising a.

Also, in the present specification, the frozen raw meat of step a is pork neck, and seasoning in step b is based on 100 parts by weight of prepared pork neck, 3 to 4 parts by weight of five spices, 2 to 3 parts by weight of flower salt, 0.3 to 0.7 parts by weight of crushed pepper, 2 to 3 parts by weight of garlic flakes, 0.2 to 0.3 parts by weight of red pepper, and 0.2 to 0.3 parts by weight of cumin seed are used as spices. A method for preparing seasoned meat sous vide is provided.

In addition, in the present specification, the frozen raw meat of step a is beef fan, and the seasoning in step b is based on 100 parts by weight of prepared beef fan, oil 3 to 4 parts by weight, black pepper 0.05 to 0.2 parts by weight, and rosemary 0.2 to It is carried out with 0.4 parts by weight of spice, and the cooking and aging of sous vide in step c is performed for 30 minutes to 2 hours, providing a method for preparing seasoned meat sous vide.

Also, in the present specification, as a seasoned meat sous vide product manufactured by the above method, the seasoned meat sous vide product is prepared by performing seasoning and sous vide cooking and aging differently depending on the type of raw meat used, seasoned meat We provide sous vide products.

The seasoned meat sous vide product manufactured according to the seasoned meat sous vide manufacturing method of the present invention is seasoned with specific spices, especially pork neck and beef scallops, and cooked and aged in a sous vide method optimized for individual parts. , pork neck and beef scallops, while taking advantage of the optimized flavor of each part, and making the meat soft enough that even children and the elderly can consume it without difficulty.

Therefore, the seasoned meat sous vide product of the present invention brings out the unique taste and flavor of each individual part of the meat to the best, and can be highly evaluated by gourmets.

1 schematically shows the steps of a method for manufacturing a seasoned meat sous vide product according to an embodiment of the present invention.
2 is a photograph of a sliced pork neck seasoning meat sous vide product according to an embodiment of the present invention.
Figure 3A shows the raw meat (bottom) and the outer fascia (top) of the fan meat (bottom) for the production of beef fan seasoning meat sous vide product according to an embodiment of the present invention (FIG. 3A), FIG. 3B is It shows the operation for removing the tendon in the middle of the trimmed meat ( FIG. 3B ).

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present description, descriptions of already known functions or configurations will be omitted in order to clarify the gist of the present description.

As described above, sous vide is a low-temperature vacuum recipe for maintaining the best nutrients, texture, and taste. It is known to be excellent in terms of aspects, because the sous vide recipe is performed at a low temperature to prevent the protein from being deformed during high-temperature cooking and thus from becoming tough. Therefore, when meat products are manufactured by the sous vide recipe, the softness and moisture of the meat can be maintained, and the outside and the inside are evenly heated.

However, meat such as cows, chickens, and pigs has a slight or large difference in texture and flavor for each individual part, and each part has a different recipe for deriving the optimal taste. Therefore, when a sous vide recipe under the same conditions is used for different meat parts, it may be difficult to derive the best taste from a certain part, but it may be difficult to derive the best unique taste from that part.

Therefore, the present inventors have to use a spice (seasoning) suitable for each individual part in order to bring out the unique taste and flavor of each part of the raw material (meat) to the best, and the sous vide cooking method should be different for each part of the meat. Focusing on the fact that, through various repeated experiments, it was confirmed that there is an optimal seasoning and sous vide recipe for the neck of the pork part and the fan meat of the beef part, and the present invention was completed.

Specifically, the method for preparing seasoned meat sous vide according to an embodiment of the present invention includes the steps of: a) thawing frozen raw meat, and removing fascia and fat; b) After seasoning the raw meat prepared in step b with one or more spices selected from the group consisting of five spices, flower salt, crushed pepper, garlic flakes, red pepper, cumin seed, oil, black pepper and rosemary, or a combination thereof , vacuum packaging; c) putting the vacuum-packaged raw meat prepared from step b in a sous vide apparatus, and cooking and aging the sous vide for 30 minutes to 16 hours while maintaining a temperature range of 54 to 70° C.; d) a cooling step of immersing the vacuum-packaged sous vide meat obtained in step c in water below 4° C. for 20 to 30 minutes to lower the internal temperature of the vacuum-packed sous vide meat cooked sous vide; and e) aging the vacuum-packaged sous vide meat obtained from step d at a temperature of 0 to 4° C. for 2 to 4 days; including (FIG. 1).

First, the frozen meat is thawed, and the fascia and fat are removed (step a).

In this step, the frozen raw meat may be, for example, meat such as beef, pork, chicken, duck meat, specifically pork or beef, and more specifically pork neck or beef fan meat. .

On the other hand, in this step, a large amount of fascia and fat are removed to make the main protein part. In particular, in this step, the tough texture caused by the fascia can be prevented in advance when the seasoned meat sous vide product is finally manufactured only when the fascia is meticulously removed in this step. there will be In addition, in the case of fat, the effect of generating a separate flavor during the sous vide cooking and aging process is insignificant, and if it is included in an excessive amount, there is a concern that the original flavor of individual meat parts may be impaired. may be desirable.

In particular, according to an embodiment of the present invention, the fascia may be trimmed to be 5% by weight or less based on the total weight of the meat, and according to another embodiment of the present invention, the surface fat accounts for the total area of the meat It can be made to have an area of 10% or less as a standard. In addition, the surface fat can be trimmed to be 5% by weight or less based on the total weight of the raw meat. Through the above process, when the seasoned meat sous vide product, which is the final product, is consumed, even if the product is cut into a rather large size, the chewy texture caused by the fascia or fat is blocked in advance, so children and the elderly can eat it without difficulty. It is possible to prevent in advance that the unique taste and flavor of individual parts may be impaired.

Meanwhile, in the above step, after trimming the fascia and fat, a fine cut is placed on the surface of the raw meat, so that the spice added in the seasoning step to be described later can effectively penetrate into the inside of the meat. Specifically, the sheath may be formed with a width of about 0.5 to 1 cm, and may be performed over the entire surface of the meat.

Next, the raw meat prepared in step a is seasoned with one or more spices or a combination thereof selected from the group consisting of five spices, flower salt, crushed pepper, garlic flakes, red pepper, cumin seed, oil, black pepper and rosemary. Then, vacuum-packed (step b).

According to an embodiment of the present invention, the seasoning step is one or more spices selected from the group consisting of five spices, flower salt, crushed pepper, garlic flakes, red pepper, cumin seed, oil, black pepper and rosemary, or a combination thereof. can be performed with

Specifically, the five spices are spices made by mixing fennel seeds, cassia, cloves, star anise, and Sichuan pepper, and are characterized by strong aroma and flavor. In particular, the five spice powder used according to an embodiment of the present invention may be freshly ground five spice powder, and serves to control the smell of meat and increase the flavor. On the other hand, flower salt refers to crystallization by dissolving sea salt in clean water to remove impurities and heating again. In particular, the crystals are snowflake-shaped, and the particles are whiter and smaller than sea salt. On the other hand, crushed pepper is a coarsely ground Western-style red pepper powder, and may be added to add a spicy taste to sous vide meat. On the other hand, garlic flakes are sliced garlic thinly and fried in oil, and those from which garlic's pungent and pungent taste have been removed may be used. On the other hand, red pepper is a finely crushed dried red pepper, and serves to impart a clean and sharp spicy taste to sous vide meat products. On the other hand, cumin seed is a spice derived from India, has a unique and strong flavor, and can serve to increase the flavor of meat and effectively remove the smell of meat.

On the other hand, the oil exists in various types such as olive oil, almond oil, lemon oil, avocado oil, coconut oil, corn oil and truffle oil, and the oil according to an embodiment of the present invention may be truffle oil, and the truffle oil is beef It may be preferable as it can best preserve the flavor of the scallops. On the other hand, black pepper is a fruit of a pepper plant, has a characteristic of causing a pungent taste, contains a piperine component, is used as a spice, and when used in beef fan meat according to an embodiment of the present invention, the miscellaneous smell of the fan meat part plays an effective role in holding On the other hand, rosemary is one of the types of herbs, and is a plant belonging to the same family as mint, and is used to give herbal flavor to beef fan meat.

On the other hand, even with meat, for example, pork, neck, pork belly, hind legs, and forelimbs, etc. have different fat content, meat quality, connective tissue, and flavor, and thus a suitable cooking method is different for each. For example, among the parts of pork, the shoulder sirloin has moderate fat and good flavor, and the sirloin has a soft meat quality and low fat. In addition, the tenderloin has moderate fat and has a fine texture, and the forelimbs and hind legs are low in fat and the meat is delicate. Samgyeopsal has a lot of fat and good flavor, while ribs are chewy and have a good flavor.

In the case of beef, it can also be largely divided into various parts such as pork loin, sirloin, front leg, rib, rump, brisket, and seoldo. For example, in the case of the cow's forelimbs, it has a strong meat color and strong meat flavor due to its large amount of movement. It has a mild meaty flavor and is used for roasting. On the other hand, parts like brisket have a lot of connective tissue with fat, so the meat is tough and the texture is dense, so the soup tastes good. On the other hand, parts such as ribs have three layers of muscle and fat, so the meat and bone juices combine to give a rich taste and chewy texture.

After all, as described above, meat has different fat content and distribution for each individual part, such as meat quality, flavor, and meat color. The combination should vary depending on the area.

Specifically, according to an embodiment of the present invention, the frozen raw meat is pork neck, and seasoning is based on 100 parts by weight of the prepared pork neck, 3 to 4 parts by weight of five spices, 2 to 3 parts by weight of flower salt, crushed 0.3 to 0.7 parts by weight of pepper, 2 to 3 parts by weight of garlic flakes, 0.2 to 0.3 parts by weight of red pepper, and 0.2 to 0.3 parts by weight of cumin seed may be used as spices.

Specifically, when the pork neck part is seasoned with the above spice combinations and mixtures, the final product obtained through the sous vide cooking and aging process has relatively low fat and high lean meat content in the final product compared to other parts. It is possible to fully preserve the taste and flavor of In particular, the five spices among the seasoning spices can effectively remove the peculiar smell of pork and at the same time optimally derive the flavor of the neck. On the other hand, flower salt is used to season the pork neck by salting it.

According to another embodiment of the present invention, the frozen raw meat is beef fan, in this case, the seasoning is based on 100 parts by weight of the prepared beef fan, 3 to 4 parts by weight of oil, 0.05 to 0.2 parts by weight of black pepper, and 0.2 to 0.2 parts by weight of rosemary It may be carried out with 0.4 parts by weight of spices.

Specifically, when seasoning the beef fan with a combination and combination of spices as described above, the final product obtained through the sous vide cooking and aging process has relatively little fat compared to other parts, and it is a beef fan with delicate meat quality and flavor. It is possible to fully preserve the original taste and flavor. In particular, the truffle oil that can be used in the present invention serves to effectively prevent the juices from escaping during the sous vide cooking process, while maximizing the flavor of the fan meat. On the other hand, black pepper and rosemary are used to effectively catch the peculiar smell of beef.

On the other hand, the vacuum packaging process performed in the above step is performed to completely remove the internal air. Accordingly, the seasoned meat is cooked and aged in the sous vide process in a state blocked from the external air to obtain sterilization and rancidity prevention effects. be able to

Next, the vacuum-packaged raw meat prepared from step b is put into a sous vide apparatus, and the sous vide is cooked and aged for 30 minutes to 16 hours while maintaining a temperature range of 54 to 70° C. (step c).

As described above, in the sous vide cooking and maturation step of this step, as in the seasoning step, the temperature and time conditions must be different for each type and part of the raw meat, so that the unique taste and flavor of each part of the meat can be best extracted. can This is because if the sous vide cooking method of the same temperature and time conditions is used for all meat parts, the meat quality will be tough in some parts, and the meat quality may be mushy in some parts, so the optimal texture may not be derived, and in some parts, the meat quality On the other hand, some parts are not cooked evenly to the inside of the meat, and in some parts, the protein content is superior to that of fat, so it takes a long time for collagen denaturation, while in some parts, the fat is densely spread And because it contains relatively little protein, it can take less time for collagen denaturation. Also, the time required for softening action varies for each individual site.

Specifically, according to an embodiment of the present invention, when the vacuum-packed raw pork is pork neck, the sous vide cooking and aging is performed by maintaining the vacuum-packed raw meat in a temperature range of 54 to 70 ° C, specifically, at a temperature of 61 ° C. Sous vide is cooked and aged in a sous vide machine for 12 to 16 hours, specifically 14 hours. In the case of pork neck, sous vide must be cooked and aged within the above temperature and time range to bring out the best unique taste and flavor of the pork neck. In addition, in the process, the fat contained in the neck is discharged to the outside, and the fat is dispersed in the meat, so there is an effect of making the meat of the neck, which may be somewhat dry, softer.

According to another embodiment of the present invention, when the vacuum-packed raw beef is beef fan, the sous vide cooking and aging is to keep the vacuum-packed raw meat in a temperature range of 54 to 70 ° C, specifically 61 ° C, while maintaining a temperature of 61 ° C. Cooking and aging the sous vide in the machine for 30 minutes to 2 hours, specifically 1 hour. In the case of beef fan, it is necessary to cook and ripen sous vide within the above temperature and time range to change the fascia forming part of the fan meat spread with thin tendons to a softer texture, while retaining the unique delicate meat quality of the fan meat. In addition, the sous vide under the above conditions optimizes the flavor of the fan meat, where thin tendons and marbling are spread like fallen leaves.

Next, the vacuum-packaged sous vide meat obtained in step c is immersed in water below 4° C. for 20 to 30 minutes to lower the internal temperature of the sous vide-cooked vacuum-packed sous vide meat (step d).

Specifically, the cooling step may be performed to suppress microbial growth by lowering the temperature to the inside of the sous vide cooked and aged vacuum-packaged sous vide meat in step c. Specifically, by immersing in water at the above temperature and time conditions, it is possible to prevent in advance the propagation of microorganisms inside and outside the sous vide meat.

Next, the vacuum-packaged meat obtained from step d is aged for 2 to 4 days in a temperature range of 0 to 4° C. (step e).

This step corresponds to the step of secondary aging of seasoned vacuum-packaged sous vide meat cooked and aged through the sous vide process, and specifically, it may be performed for 2 to 4 days at a temperature of 0 to 4 ° C. .

In particular, the low-temperature aging step is a process that allows the flavor and flavor of spices to sufficiently permeate the vacuum-packed sous vide meat that has undergone seasoning, and at the same time slowly decomposes the fibers of the meat. In addition, although sterilization was performed through the above-described steps, it may be performed to completely remove even some spores that may remain.

On the other hand, according to an embodiment of the present invention, the secondary aging step may be performed after opening a part of vacuum packaging of the vacuum-packaged sous vide meat obtained in step d and spraying wine on the surface of the meat. Specifically, through the wine spray, it is possible to effectively catch the smell of meat while adding the flavor of the wine to the meat, and by spraying the wine in the form of a spray, the wine flavor can be subtly infused into the meat. On the other hand, in the case of immersing meat in wine according to the prior art, since the wine flavor is too strong, the original taste and flavor of individual parts of meat are rather inhibited, whereas, as in an embodiment of the present invention, the wine is placed on the surface of the meat. In the case of spraying 2 to 3 times through a spray, there is an effect of being able to add wine flavor in a line that does not impair the unique taste and flavor of individual parts. On the other hand, in the above step, lemon juice may be sprayed together with wine to remove the smell of meat, and at this time, the lemon juice may be included in 3 to 5 parts by weight based on 100 parts by weight of the wine, and within the above range, the smell of meat can be effectively removed. At the same time, the meat softening effect is sufficiently exhibited to soften the texture.

Meanwhile, the seasoned meat sous vide product obtained through the additional aging step (step e) is stored at a temperature of -4 to 0°C. Specifically, there are aerobic bacteria and anaerobic bacteria as the bacteria that can be generated in the product. Among them, in the case of aerobic bacteria, the occurrence can be prevented in advance by blocking oxygen through vacuum packaging, but the occurrence of anaerobic bacteria is prevented. Since it may be difficult, in order to suppress even anaerobic bacteria, the product obtained through step d described above may be stored at a temperature of -4 to 0° C. until distribution.

The seasoned meat sous vide product manufactured according to the seasoned meat sous vide manufacturing method of the present invention described above is prepared by performing different seasoning, sous vide cooking and aging according to the type of raw meat used. it could be Specifically, the meat, especially the pork neck and beef fan, is seasoned with a specific spice, cooked and aged in a sous vide method optimized for each part, so that the optimized flavor of each part of the pork neck and beef fan is maximized, and the meat The meat is soft enough that even children and farmers can eat it without difficulty. Furthermore, the seasoned meat sous vide product of the present invention brings out the unique taste and flavor of individual parts of meat to the best, so that it can be highly evaluated by gourmets.

Hereinafter, the action and effect of the invention will be described in more detail through specific examples of the invention. However, this is presented as an example of the invention and the scope of the invention is not limited in any sense by this.

Example 1

Prepare 2,000 g of frozen pork neck within one month after slaughter, trim the fascia to 5% by weight or less based on the total weight of the meat, and reduce the surface fat to an area of 10% or less based on the total area of the meat It was trimmed to have .

A seasoning raw material prepared by mixing 73.68 g of five spice powder, 52.63 g of flower salt, 10.52 g of crushed pepper, 52.63 g of garlic flakes, 5.26 g of red pepper and 5.26 g of cumin seed on the neck was evenly sprinkled on the surface of the neck, and then vacuum-packed.

Next, the vacuum-packed neck meat was immersed in water in a sous vide device (manufactured by Hansol Tech) in which the water temperature was maintained at about 61° C., and the sous vide was cooked and aged for 14 hours.

Next, the sous vide cooked and aged vacuum packed neck meat was taken out from the sous vide apparatus and immersed in ice water maintained at 0 to 4 ° C. for about 30 minutes to lower the vacuum packed neck meat temperature.

Next, the vacuum-packaged neck meat was aged for 3 days in a refrigerator maintained at a temperature range of 0 to 4° C. to prepare a seasoned sous vide product (see FIG. 2 ).

Comparative Example 1-1

A seasoned neck sous vide product was prepared in the same manner as in Example 1, but seasoning raw materials were not added.

Comparative Example 1-2

A seasoned sous vide product was prepared in the same manner as in Example 1, except that the sous vide cooking time was set to 30 minutes.

Comparative Example 1-3

A seasoned sous vide product was prepared in the same manner as in Example 1, except that the sous vide cooking time was set to 20 hours.

Comparative Example 1-4

A seasoned sous vide product was prepared in the same manner as in Example 1, except that the secondary aging step in a refrigerator maintained at a temperature of 0 to 4° C. was not performed.

Comparative Example 1-5

A seasoned neck sous vide product was prepared in the same manner as in Example 1, except that the fascia and superficial fat were not separately removed.

Example 2

Prepare 2,000 g of frozen beef within a month after slaughter, trim the fascia to 5% by weight or less based on the total weight of the meat, and reduce the surface fat to have an area of 10% or less based on the total area of the meat After trimming, it was cut to a thickness of 2.5 cm (see FIG. 3).

The seasoning raw material, which mixed 70 g of oil, 2 g of black pepper, and 5 g of rosemary, was evenly spread on the surface of the fan, and then vacuum-packed.

Next, the vacuum-packed fan meat was immersed in water in a sous vide device (manufactured by Hansol Tech) in which the water temperature was maintained at about 61° C., and the sous vide was cooked and aged for 1 hour.

Next, the sous vide cooked and aged vacuum packed fan meat was taken out from the sous vide device and immersed in ice water maintained at 0 to 4° C. for about 30 minutes to lower the temperature of the vacuum packed fan meat.

Next, the vacuum-packaged fan meat was aged for 3 days in a refrigerator maintained at a temperature of 0 to 4°C to prepare a seasoned fan meat sous vide product.

Comparative Example 2-1

A seasoned sous vide product was prepared in the same manner as in Example 2, but seasoning raw materials were not added.

Comparative Example 2-2

A seasoned sous vide product was prepared in the same manner as in Example 2, except that the sous vide cooking time was set to 20 minutes.

Comparative Example 2-3

A seasoned sous vide product was prepared in the same manner as in Example 2, except that the sous vide cooking time was 3 hours.

Comparative Example 2-4

A seasoned sous vide product was prepared in the same manner as in Example 2, except that the secondary aging step in a refrigerator maintained at a temperature of 0 to 4° C. was not performed.

Comparative Example 2-5

A seasoned sous vide product was prepared in the same manner as in Example 2, except that the fascia and superficial fat were not separately removed.

[Experiment: Sensory Quality Evaluation of Sous Vide Products]

Sensory evaluation was performed on the sous vide products prepared in Examples and Comparative Examples for flavor, flavor, texture, and preference, and the results are shown in Table 1 below. The sensory evaluation was conducted for 50 men and women of general consumers, and a 10-point scoring method was used for the score and evaluation criteria.

zest flavor texture preference average Example 1 9.1 9.0 9.1 9.2 9.1 Comparative Example 1-1 7.8 7.7 8.2 8.2 7.98 Comparative Example 1-2 8.3 8.4 7.9 8.0 8.15 Comparative Example 1-3 8.4 8.5 7.7 7.9 8.13 Comparative Example 1-4 8.5 8.4 8.2 8.3 8.35 Comparative Example 1-5 8.5 8.4 8.3 8.4 8.40 Example 2 9.1 9.2 9.2 9.1 9.10 Comparative Example 2-1 7.7 7.8 8.3 8.1 7.98 Comparative Example 2-2 8.4 8.2 7.9 7.9 8.10 Comparative Example 2-3 8.1 8.4 7.8 8.0 8.08 Comparative Example 2-4 8.3 8.5 8.2 8.3 8.33 Comparative Example 2-5 8.3 8.2 8.0 8.1 8.15

Referring to Table 1, it was confirmed that the flavor, flavor, texture, and preference of the sous vide products prepared according to the Examples obtained an average of 9 points or more, and the flavor compared to the Sous vide products prepared according to the comparative examples, It was confirmed that it obtained an exceptionally excellent score in the overall aspect including flavor, texture, and preference.

This is judged to be because the sous vide product manufactured according to the embodiment uses the most suitable spice (seasoning) for each part and is manufactured with a sous vide recipe optimized for each part, and as described above, in the embodiment of the present invention, According to the results, it can be confirmed that by optimizing the unique taste and flavor of individual parts of meat, consumer preference can be satisfied.

In the foregoing, specific embodiments of the present invention have been described and illustrated, but it is common knowledge in the art that the present invention is not limited to the described embodiments, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have Accordingly, such modifications or variations should not be individually understood from the technical spirit or point of view of the present invention, and modified embodiments should be considered to belong to the claims of the present invention.

Claims (4)

a) thawing the frozen beef shank and removing the fascia and fat;
b) Seasoning with a combination of 3 to 4 parts by weight of truffle oil, 0.05 to 0.2 parts by weight of black pepper, and 0.2 and 0.4 parts by weight of rosemary based on 100 parts by weight of the beef fan meat prepared in step a, vacuum packaging;
c) putting the vacuum-packaged raw meat prepared from step b in the sous vide apparatus, and cooking and aging the sous vide for 30 minutes to 2 hours while maintaining the temperature of 61 °C;
d) a cooling step of immersing the vacuum-packaged sous vide meat obtained in step c in water below 4° C. for 20 to 30 minutes to lower the internal temperature of the vacuum-packed sous vide meat cooked sous vide; and
e) spraying wine and lemon juice on the vacuum-packaged sous vide meat obtained from step d, and aging it for 2 to 4 days at a temperature of 0 to 4°C; A method for producing seasoned meat sous vide comprising a. delete delete delete

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