KR102352552B1 - Manufacturing method of emulsion sausage using abalone - Google Patents
Manufacturing method of emulsion sausage using abalone Download PDFInfo
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Abstract
Description
본 발명은 전복을 활용한 유화형 소시지 제조방법에 관한 것으로서, 더욱 상세하게는 돈육을 주재료로 하되 전복의 풍미가 우수한 소시지의 제조방법에 관한 것이다.The present invention relates to a method for producing an emulsified sausage using abalone, and more particularly, to a method for producing a sausage using pork as a main material but having an excellent flavor of abalone.
전복은 원시복족목(原始腹足目) 전복과에 딸린 연체동물로서, 맛이 우수하고 보양식으로 널리 알려져 있으며. 2000년대에 들어서 전복 양식에 필요한 제반 인프라(양식설비, 금융)가 개선되어 생산량이 급격히 증가하고 있는 추세이다.Abalone is a mollusk belonging to the abalone family of the primitive gastropod order, and it has excellent taste and is widely known as a nourishing food. In the 2000s, the overall infrastructure (aquaculture equipment, finance) required for abalone farming has been improved, and production is rapidly increasing.
다만, 전복은 저장성이 떨어져 주로 활전복 형태로 유통되고 있으며, 특히 적조나 태풍과 같은 자연 재해로 인한 생산량 변동이 심한 바, 이는 전복양식업 성장을 저해하는 요소이다.However, abalone has poor storability and is mainly distributed in the form of live abalone. In particular, the production volume fluctuates greatly due to natural disasters such as red tides and typhoons, which is a factor hindering the growth of abalone aquaculture.
한편, 소시지는 돈육이나 기타 육류의 분쇄육을 동물의 창자 또는 인공 케이싱(casing)에 채운 후 열처리한 고기 가공품으로서, 저장성이 우수하고 특히 기호도가 매우 높은 먹거리이다.On the other hand, a sausage is a processed meat product obtained by heat-treating pork or other meat pulverized meat into an animal's intestine or artificial casing and then heat-treating it.
이에, 전복이 가미된 소시지의 개시는 전복 소비시장 다변화를 꾀할 수 있는 동시에 전복양식업 안정화를 도모할 수 있을 것으로 판단되어 본 발명을 개시하게 되었다.Accordingly, it was determined that the start of the sausage with abalone flavor could diversify the abalone consumption market and at the same time promote the stabilization of the abalone aquaculture industry, and thus the present invention was disclosed.
본 발명에서 해결하고자 하는 과제는, 돈육을 주재료로 하고 여기에 전복이 가미되되 전복 특유의 풍미가 우수한 유화형 소시지 제조방법을 제공하는 것이다.An object to be solved by the present invention is to provide a method for producing an emulsified sausage having pork as a main material and abalone added thereto, but having excellent flavor unique to abalone.
상기 과제를 해결하기 위한 본 발명의 전복을 활용한 유화형 소시지 제조방법은, 전복살과 내장부위를 분리하는 작업이 포함되는 전처리단계; 돈육을 분쇄하여 돼지분쇄육을 만들고, 상기 전복살을 분쇄하여 전복살분쇄육을 만들며, 상기 내장부위를 분쇄하여 내장분쇄육을 만드는 분쇄단계; 상기 분쇄단계에서 만들어진 돼지분쇄육, 내장분쇄육 및 전복살분쇄육을 염지 숙성시키고 유화시켜 혼합패티를 만드는 숙성유화단계; 및 상기 혼합패티를 케이싱에 충전하여 소지지 형상으로 성형하고 가열한 후 급냉처리하여 소시지를 완성하는 성형완성단계;를 포함한다.An emulsified sausage manufacturing method using abalone of the present invention for solving the above problems includes a pre-treatment step comprising separating the abalone meat from the intestines; A grinding step of grinding pork to make ground pork, grinding the abalone meat to make ground abalone meat, and pulverizing the intestines to make ground internal organs; Aging and emulsification step of making a mixed patty by salting and aging the ground pork, ground pork and ground abalone meat made in the crushing step; and a molding completion step of filling the casing with the mixed patty, molding it into a base shape, heating it, and then quenching it to complete the sausage.
또한, 본 발명의 전복을 활용한 유화형 소시지 제조방법은, 상기 내장분쇄육과 전복살분쇄육이 수비드 처리된다.In addition, in the emulsified sausage manufacturing method using abalone of the present invention, the ground ground meat and ground abalone meat are treated with sous vide.
또한, 본 발명의 전복을 활용한 유화형 소시지 제조방법은, 상기 수비드 처리가 내장분쇄육과 전복살분쇄육을 비닐백에 진공 포장한 후, 60℃로 맞추어진 수비드용 항온순환 수조에 1시간 침지하는 과정으로 이루어진다.In addition, in the emulsified sausage manufacturing method using abalone of the present invention, after the sous vide treatment is vacuum packaging the internally ground meat and ground abalone meat in a plastic bag, it is placed in a constant temperature circulation water tank for sous vide set at 60 ° C. It consists of a time immersion process.
또한, 본 발명의 전복을 활용한 유화형 소시지 제조방법은, 상기 숙성유화단계가 교반기에 돼지분쇄육, 내장분쇄육, 전복살분쇄육에 염지제를 넣고 15분간 교반하고 교반이 완료되면 24시간 숙성시키는 숙성단계와, 상기 숙성단계를 거친 후 유화제, 삼인산염, 설탕 및 부재료를 넣고 다시 교반한 다음 유화시키는 유화단계로 이루어진다.In addition, in the emulsified sausage manufacturing method using abalone of the present invention, in the aging emulsification step, a salting agent is added to ground pork, ground internal organs, and ground abalone in a stirrer, stirred for 15 minutes, and after stirring is completed, 24 hours It consists of an aging step of aging, and an emulsifying step of emulsifying after adding an emulsifier, triphosphate, sugar and auxiliary materials after the aging step and stirring again.
또한, 본 발명의 전복을 활용한 유화형 소시지 제조방법은, 상기 내장분쇄육과 전복살분쇄육이 돼지분쇄육 중량 100에 대해 1 ~ 45의 비율로 배합된다.In addition, in the emulsified sausage manufacturing method using abalone of the present invention, the ground internal organs and ground abalone meat are blended in a ratio of 1 to 45 based on 100 weight of ground pork.
또한, 본 발명의 전복을 활용한 유화형 소시지 제조방법은, 상기 부재료에 울금 및 구기자가 사용된다.In addition, in the emulsified sausage manufacturing method using abalone of the present invention, turmeric and goji berry are used as the auxiliary materials.
본 발명의 전복을 활용한 유화형 소시지 제조방법에 의하면, 소시지에 전복을 활용함으로써 전복 소비시장의 다변화를 꾀할 수 있고 전복살과 내장부위의 수비드 처리를 통하여 전복 특유의 풍미를 극대화할 수 있으며 울금 및 구기자의 추가를 통해 기능성 향상을 도모할 수 있어 소시지의 상품성이 향상된다.According to the emulsified sausage manufacturing method using abalone of the present invention, it is possible to diversify the abalone consumption market by using abalone for sausage, and to maximize the unique flavor of abalone through sous vide treatment of abalone meat and internal organs. Functionality can be improved through the addition of turmeric and goji berry, thereby improving the marketability of sausages.
도 1은 본 발명에 따른 전복을 활용한 유화형 소시지 제조방법을 도시한 블록도이다.1 is a block diagram illustrating a method for manufacturing an emulsified sausage using abalone according to the present invention.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 전복을 활용한 유화형 소시지 제조방법을 도시한 블록도이다. 도 1을 참조하면, 본 발명은 전복을 손질하는 전처리단계(S10), 돈육과 전복을 세절하는 분쇄단계(S20), 돈육과 전복을 염지숙성하고 유화시키는 숙성유화단계(S30), 숙성유화된 돈육과 전복을 소시지 형상으로 제조하는 성형완성단계(S40) 및 완성된 소시지를 진공포장하는 포장단계(S50)로 이루어진다.1 is a block diagram illustrating a method for manufacturing an emulsified sausage using abalone according to the present invention. Referring to Figure 1, the present invention is a pre-treatment step of trimming abalone (S10), a grinding step of shredding pork and abalone (S20), an aging emulsification step of salt aging and emulsifying pork and abalone (S30), aging emulsification It consists of a molding completion step (S40) of manufacturing the pork and abalone into a sausage shape and a packaging step (S50) of vacuum packaging the finished sausage.
각 단계별로 본 발명의 구체적인 내용을 설명하면, 먼저 전처리단계(S10)에서는 전복을 껍질로부터 탈각하고 입과 모래집을 제거한 후 세척을 실시한 다음 전복살과 내장부위를 절개 분리한다.When explaining the specific content of the present invention for each step, first, in the pre-treatment step (S10), the abalone is peeled from the shell, the mouth and sand house are removed, washed, and then the abalone flesh and the internal part are cut and separated.
분쇄단계(S20)에서는 먼저 초퍼(chopper)를 이용하여 돈육(돼지 뒷다리살)을 입경 3㎜ 크기로 세절하여 돼지분쇄육을 만든다.In the crushing step (S20), first, using a chopper, pork (pork hind leg) is cut into 3 mm particle size to make ground pork.
다음으로, 상기 전복살과 내장부위를 크기를 달리하여 분쇄하는데, 전복살은 완성된 소시지가 씹힘성을 갖도록 입경 3 ~ 5㎜를 갖는 전복살분쇄육으로 분쇄한다. Next, the abalone meat and internal parts are crushed to have different sizes, and the abalone meat is ground into ground abalone meat having a particle diameter of 3 to 5 mm so that the finished sausage has chewiness.
또한, 전복 특유의 풍미는 주로 내장부위에 기인하는 바, 소시지의 풍미를 극대화하기 위해 내장부위는 전복살보다 잘게 잘라 입경 0.5 ~ 1㎜를 갖는 내장분쇄육으로 분쇄한다.In addition, the unique flavor of abalone is mainly due to the internal organs, and in order to maximize the flavor of the sausage, the internal parts are cut into smaller pieces than the abalone meat and ground into ground meat with a particle size of 0.5 to 1 mm.
본 발명에서는, 전복의 풍미 손실을 최소하며 익히기 위해 내장분쇄육과 전복살분쇄육을 수비드 처리할 수 있다. In the present invention, in order to cook the abalone with minimal loss of flavor, the sous vide process can be performed on the ground abalone meat and ground abalone meat.
즉, 내장분쇄육과 전복살분쇄육을 비닐백에 진공 포장한 후, 60℃로 맞추어진 수비드용 항온순환 수조에 1시간 침지시킨다.That is, after vacuum packaging of ground internal organs and ground abalone meat in a plastic bag, it is immersed in a constant temperature circulation water tank for sous vide set at 60° C. for 1 hour.
숙성유화단계(S30)는 분쇄단계(S20)에서 만들어진 돼지분쇄육, 내장분쇄육 및 전복살분쇄육을 염지 숙성시키고 유화시켜 혼합패티를 만드는 단계이다.Aging and emulsifying step (S30) is a step of making a mixed patty by salting and aging the ground pork, ground internal organs and ground abalone meat made in the crushing step (S20) and emulsifying them.
구체적으로, 상기 숙성유화단계(S30)는 숙성단계(S31)와 유화단계(S32)로 이루어지고, 먼저 상기 숙성단계(S31)는 교반기에 돼지분쇄육, 내장분쇄육, 전복살분쇄육에 염지제(소금)를 넣고 약 15분간 교반하고 교반이 완료되면 약 24시간 숙성시킨다.Specifically, the aging and emulsifying step (S30) consists of an aging step (S31) and an emulsifying step (S32), and first, the aging step (S31) is salted with ground pork, ground internal organs, and ground abalone in a stirrer. Add salt (salt), stir for about 15 minutes, and when stirring is complete, ripen for about 24 hours.
상기 유화단계(S32)는 숙성단계(S31)를 거친 후 유화제(돈육 등지방), 삼인산염(Tripolyphosphate), 설탕 및 부재료를 넣고 다시 교반한 다음 유화시킨다.In the emulsification step (S32), after the aging step (S31), an emulsifier (pork back fat), tripolyphosphate, sugar and auxiliary materials are added, stirred again, and then emulsified.
각 재료의 배합비는 돼지분쇄육 중량 100에 대해 유화제는 7 ~ 8 , 소금은 1.2 , 삼인산염은 0.2, 설탕은 0.4 ~ 0.5, 부재료는 0.5 ~ 1이다.The mixing ratio of each ingredient is 7 to 8 for emulsifier, 1.2 for salt, 0.2 for triphosphate, 0.4 to 0.5 for sugar, and 0.5 to 1 for sub-ingredients for 100 weight of ground pork.
또한, 내장분쇄육과 전복살분쇄육은 아래의 관능평가에 근거하여 돼지분쇄육 중량 100에 대해 1 ~ 45의 비율로 배합한다.In addition, ground visceral meat and ground abalone meat are mixed in a ratio of 1 to 45 with respect to 100 weight of ground pork based on the sensory evaluation below.
한편, 상기 부재료로는 계피, 마늘, 양파, 후추, L-ascorbic산이 사용될 수 있고, 이에 더하여 울금 및 구기자가 추가될 수 있다.On the other hand, as the auxiliary material, cinnamon, garlic, onion, pepper, L-ascorbic acid may be used, and in addition to this, turmeric and goji berry may be added.
상기 울금 및 구기자는 전라남도 진도의 특산물로서, 울금은 항산화능력이 우수한 것으로 알려져 있으며 고유의 색상 발현이 가능하므로 본 발명의 전복을 활용한 유화형 소시지의 기능성 및 상품성 향상을 도모할 수 있다.The turmeric and goji berry are special products of Jindo, Jeollanam-do, and turmeric is known to have excellent antioxidant ability and can express its own color, so it is possible to improve the functionality and marketability of the emulsified sausage using the abalone of the present invention.
또한, 구기자는 혈액순환, 피로회복 등에 좋은 것으로 알려져 있어 소시지의 기능성 향상에 도움이 되고 단맛이 있어 혼합패티 제조시 첨가되는 설탕의 사용량을 줄일 수 있게 된다.In addition, Goji berry is known to be good for blood circulation and fatigue recovery, so it helps to improve the functionality of sausages, and has a sweet taste, so it is possible to reduce the amount of sugar added when preparing mixed patties.
성형완성단계(S40)에서는 숙성유화단계(S30)에서 만들어진 혼합패티를 케이싱에 충전하여 소지지 형상으로 성형하고, 심부온도가 대략 71℃에 도달할 때까지 가열한 다음 냉수로 급냉처리하여 소시지를 완성한다.In the molding completion step (S40), the mixed patty made in the aging and emulsifying step (S30) is filled in a casing, molded into a resinous shape, heated until the core temperature reaches approximately 71 °C, and then quenched with cold water to make sausages complete
여기서, 상기 가열과정은 65 ~ 75℃로 맞추어진 항온순환 수조에 2시간 정도 침지시켜 가열하는 것이 바람직하다. Here, the heating process is preferably heated by immersion in a constant temperature circulation water tank set at 65 ~ 75 ℃ for about 2 hours.
포장단계(S50)에서는 성형완성단계(S40)에서 완성된 소시지를 진공 포장한 후 출하 전까지 냉장 보관한다.In the packaging step (S50), the sausages completed in the forming completion step (S40) are vacuum-packed and refrigerated until shipment.
이하에서 본 발명의 구체적인 실시예에 따른 정성적인 데이터를 기재하였으나, 이는 본 발명의 대표적인 실시예를 기재한 것일 뿐 본 발명의 범위를 한정하는 것은 아니다.Qualitative data according to specific examples of the present invention are described below, but these are only representative examples of the present invention and do not limit the scope of the present invention.
실시예 1. 본 발명의 제조방법에 따라 소시지를 제조하되, 부재료 첨가가 생략되고 돼지분쇄육 중량 100에 대해 내장분쇄육과 전복살분쇄육이 10의 비율로 첨가되는 혼합패티를 사용하여 소시지 시료편을 제조함.Example 1. Sausage sample pieces were prepared using a mixed patty in which a sausage was prepared according to the manufacturing method of the present invention, but the addition of auxiliary materials was omitted and in which ground viscera meat and ground abalone meat were added in a ratio of 10 based on 100 weight of ground pork. manufactured.
실시예 2. 본 발명의 제조방법에 따라 소시지를 제조하되, 부재료 첨가가 생략되고 돼지분쇄육 중량 100에 대해 내장분쇄육과 전복살분쇄육이 20의 비율로 첨가되는 혼합패티를 사용하여 소시지 시료편을 제조함.Example 2. Sausage sample pieces using a mixed patty to prepare a sausage according to the manufacturing method of the present invention, but in which the addition of auxiliary materials is omitted and in which crushed viscera meat and ground abalone meat are added in a ratio of 20 with respect to 100 weight of ground pork manufactured.
실시예 3. 본 발명의 제조방법에 따라 소시지를 제조하되, 부재료 첨가가 생략되고 돼지분쇄육 중량 100에 대해 내장분쇄육과 전복살분쇄육이 30의 비율로 첨가되는 혼합패티를 사용하여 소시지 시료편을 제조함.Example 3. Sausage sample pieces using a mixed patty to prepare a sausage according to the manufacturing method of the present invention, but to omit the addition of auxiliary materials and to which ground viscera meat and ground abalone meat are added in a ratio of 30 based on 100 weight of ground pork manufactured.
실시예 4. 본 발명의 제조방법에 따라 소시지를 제조하되, 부재료 첨가가 생략되고 돼지분쇄육 중량 100에 대해 내장분쇄육과 전복살분쇄육이 40의 비율로 첨가되는 혼합패티를 사용하여 소시지 시료편을 제조함.Example 4. Sausage sample pieces were prepared using a mixed patty in which a sausage was prepared according to the manufacturing method of the present invention, but the addition of auxiliary materials was omitted and in which ground viscera meat and ground abalone meat were added in a ratio of 40 with respect to 100 weight of ground pork. manufactured.
실시예 5. 본 발명의 제조방법에 따라 소시지를 제조하되, 부재료 첨가가 생략되고 돼지분쇄육 중량 100에 대해 내장분쇄육과 전복살분쇄육이 50의 비율로 첨가되는 혼합패티를 사용하여 소시지 시료편을 제조함.Example 5. Sausage sample pieces using a mixed patty in which a sausage was prepared according to the production method of the present invention, but the addition of auxiliary materials was omitted and in which ground viscera meat and ground abalone meat were added in a ratio of 50 to 100 weight of ground pork. manufactured.
<평가방법> <Evaluation method>
성인 30명(나이 및 성별로 고르게 분포)이 실시예 1 ~ 5에 따라 완성된 시료편을 시식한 후 소시지의 풍미 정도를 5점 채점법(아주 좋음: 5, 좋음: 4, 보통: 3, 좋지 않음: 2, 매우 나쁨: 1)으로 평가하였으며, 그 결과 얻어진 값의 평균값을 하기 [표 1]에 기재하였다.After 30 adults (evenly distributed by age and sex) tasted the samples prepared according to Examples 1 to 5, the flavor level of the sausage was evaluated by a 5-point scoring method (Very good: 5, Good: 4, Average: 3, Good) Not: 2, Very bad: 1) was evaluated, and the average value of the results obtained is shown in [Table 1] below.
상기 풍미에 대한 평가 결과는 [표 1]에서 알 수 있는 바와 같이, 내장분쇄육과 전복살분쇄육의 배합비가 10 ~ 40인 경우에서 양호한 평가를 받았다. As can be seen from [Table 1], the evaluation results for the flavor received good evaluations when the mixing ratio of ground internal organs and ground abalone meat was 10 to 40.
즉, 소량의 전복 추가만으로도 소시지의 풍미 향상에 도움을 줄 수 있고 내장분쇄육과 전복살분쇄육이 50의 비율 이상이 되면 풍미가 저하되는 것을 알 수 있는바, 전복이 소시지 제조원가에 큰 비중을 차지하는 점을 감안하여, 돼지분쇄육 중량 100에 대해 내장분쇄육과 전복살분쇄육을 1 ~ 45 비율로 배합하는 것이 바람직하다.In other words, it can be seen that adding a small amount of abalone can help improve the flavor of the sausage, and when the ratio of ground internally ground meat and ground abalone meat is more than 50, the flavor deteriorates. In consideration of the point, it is preferable to mix the ground internal organs and ground abalone meat in a ratio of 1 to 45 with respect to 100 weight of ground pork.
이상에서 본 발명의 바람직한 실시예를 설명하였으나, 본 발명의 권리범위는 이에 한정되지 아니하며 본 발명의 실시예와 실질적으로 균등한 범위에 있는 것까지 본 발명의 권리범위가 미치는 것으로 이해되어야 하며, 본 발명의 정신을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시가 가능하다.Although preferred embodiments of the present invention have been described above, the scope of the present invention is not limited thereto, and it should be understood that the scope of the present invention extends to those substantially equivalent to the embodiments of the present invention. Various modifications may be made by those of ordinary skill in the art to which the invention pertains without departing from the spirit of the invention.
Claims (6)
돈육을 분쇄하여 돼지분쇄육을 만들고, 상기 전복살을 분쇄하여 전복살분쇄육을 만들며, 상기 내장부위를 분쇄하여 내장분쇄육을 만드는 분쇄단계(S20);
상기 분쇄단계(S20)에서 만들어진 돼지분쇄육, 내장분쇄육 및 전복살분쇄육을 염지 숙성시키고 유화시켜 혼합패티를 만드는 숙성유화단계(S30); 및
상기 혼합패티를 케이싱에 충전하여 소지지 형상으로 성형하고 가열한 후 급냉처리하여 소시지를 완성하는 성형완성단계(S40);
를 포함하고,
상기 전복살분쇄육은 완성된 소시지가 씹힘성을 갖도록 입경 3 ~ 5㎜로 분쇄되며, 상기 내장분쇄육은 소시지의 풍미를 극대화하기 위해 입경 0.5 ~ 1㎜로 분쇄되고,
상기 내장분쇄육과 전복살분쇄육은 수비드 처리되며,
상기 수비드 처리는 내장분쇄육과 전복살분쇄육을 비닐백에 진공 포장한 후, 60℃로 맞추어진 수비드용 항온순환 수조에 1시간 침지하는 과정으로 이루어지고,
상기 숙성유화단계(S30)는
교반기에 돼지분쇄육, 내장분쇄육, 전복살분쇄육에 염지제를 넣고 15분간 교반하고 교반이 완료되면 24시간 숙성시키는 숙성단계(S31)와, 상기 숙성단계(S31)를 거친 후 유화제, 삼인산염, 설탕 및 부재료를 넣고 다시 교반한 다음 유화시키는 유화단계(S32)로 이루어지며,
상기 내장분쇄육과 전복살분쇄육은 돼지분쇄육 중량 100에 대해 1 ~ 45의 비율로 배합되고,
상기 부재료에는 울금 및 구기자가 사용되는 것을 특징으로 하는 전복을 활용한 유화형 소시지 제조방법.A pre-processing step (S10) that includes the operation of separating the abalone meat and internal parts;
A grinding step (S20) of pulverizing pork to make ground pork, pulverizing the abalone to make ground abalone, and pulverizing the intestines to make ground meat;
Aging and emulsifying step (S30) of making a mixed patty by salting and aging the ground pork, ground ground meat and ground abalone meat made in the crushing step (S20); and
A molding completion step (S40) of filling the mixed patty in a casing, forming a base material shape, heating, and then quenching to complete the sausage;
including,
The ground abalone meat is ground to a particle diameter of 3 to 5 mm so that the finished sausage has chewiness, and the ground meat is ground to a particle diameter of 0.5 to 1 mm to maximize the flavor of the sausage,
The visceral ground meat and abalone ground meat are treated with sous vide,
The sous vide treatment consists of vacuum-packing the ground ground meat and abalone meat in a plastic bag, and then immersing it in a constant temperature circulation water tank for sous vide set at 60 ° C. for 1 hour,
The aging emulsification step (S30) is
Add a salting agent to ground pork, ground internal organs, and ground abalone in a stirrer, stir for 15 minutes, and after stirring is completed, aging for 24 hours (S31), and after the aging step (S31), emulsifier, 3 It consists of an emulsification step (S32) of adding phosphate, sugar and sub-materials, stirring again, and then emulsifying,
The ground ground meat and ground abalone meat are blended in a ratio of 1 to 45 based on 100 weight of ground pork,
An emulsified sausage manufacturing method using abalone, characterized in that turmeric and goji berry are used as the auxiliary material.
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