KR102352574B1 - Manufacturing method for black soybean sauce - Google Patents

Abstract

The present invention relates to a method for manufacturing a Taiwanese black soybean sauce by minced meat, vegetable, and black soybean paste mixing. The method includes: a step of grinding pretreated pork for preparation; a step of slicing onion, green pumpkin, and cabbage to a size of 1 to 5 cm for preparation; a step of preparing a roasted black soybean paste by heating a lard mixture into a liquid and then mixing 60 to 90 parts by weight of black soybean paste with respect to 100 parts by weight of the lard mixture; a step of mixing and heating the ground pork and the heated and liquefied lard mixture and then performing stir-frying after mixing the prepared onion, green pumpkin, and cabbage; and a step of performing stir-frying after mixing the roasted black soybean paste, sugar, sodium glutamate, oyster sauce, and salt with the pork, onion, green onion, and cabbage mixture.

Description

Taiwanese-style soybean sauce {Manufacturing method for black soybean sauce}

The present invention relates to a Taiwanese-style Jajang manufacturing method, and more particularly, to a Taiwanese-style Jajang manufacturing method prepared by mixing minced meat and green vegetables with Chunjang.

Jjajangmyeon is a food made by merchants of the Qing Dynasty to develop cheap and quick-to-eat food for wharf workers. Later, they started to use their own commercial noodles to create a taste of jajangmyeon that suits the taste of Koreans. After adding the onion and carrots produced, add water to the chunjang to soften it and serve with the sauce.

After the Korean War, the United States provided a lot of free food to Korea, which suffered from the war. Among them, 'wheat' was the most donated. The combination of cheap wheat flour and Jajang sauce, which was poured out just in time, gave birth to Jajangmyeon, a dish enjoyed by all Koreans.

In general, jajangmyeon is prepared by adding cooking oil and frying minced meat and various vegetables together, then adding chunjang and frying.

Recently, a method of adding various ingredients to the conventional chunjang has been developed as a way to improve the taste and nutrition of jajangmyeon.

For example, Korean Patent Registration No. 10-0833991 discloses the steps of grinding and boiling pork oil; Adding 25 - 200 parts by weight of pork to 100 parts by weight of boiling oil while frying, adding 5 -50 parts by weight of red pepper powder to boiling oil; Frying 5 - 50 parts by weight of Chunjang in the boiling oil; and 300 - 1000 parts by weight of vegetables and stir-frying to prepare a sauce.

In the above technique, it is intended to remove the greasiness of Jajang sauce by mixing Chunjang with other ingredients and frying them.

However, although this type of jjajangmyeon is a favorite food eaten by Koreans, it is greasy because it mainly uses pork fat and oil minced lard, and it is high in calories, so it not only lowers the taste for women, but also has the disadvantages of feeling bloated for a long time after eating.

In particular, in the case of pork included in the sauce of jajangmyeon, it is recognized that the taste of jajangmyeon is deteriorated at the same time as the texture is deteriorated because the hind leg meat is simply chopped and used.

Therefore, it is necessary to develop a magnetic field that can improve the shortcomings of Jajangmyeon so that the stomach can feel comfortable even after ingestion and can have a new taste and flavor.

(0001) Republic of Korea Patent Registration No. 10-1604295 (0002) Republic of Korea Patent No. 10-1609921

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a Taiwanese-style Jjajang manufacturing method prepared by heating ground meat and vegetables and then mixing Chunjang.

Another object of the present invention is to provide a Taiwanese-style Jajang manufacturing method that can add new taste and flavor by aging pork and then salting it.

The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above problems, the present invention includes the steps of preparing to grind pre-treated pork; Prepare by slicing the onion, zucchini and cabbage into 1-5 cm pieces; heating the lard mixture to a liquid phase, and then mixing 60 to 90 parts by weight of chunjang based on 100 parts by weight of the lard mixture to prepare roasted and roasted chunjang; Mixing the ground pork with the heated lard mixture to become a liquid and heating the mixture, then mixing and frying the prepared onion, zucchini and cabbage; And it provides a Taiwanese-style jjajang manufacturing method comprising the step of mixing and frying the roasted chunjang, sugar, sodium glutamate, oyster sauce and salt in the pork, onion, zucchini and cabbage mixture.

In one embodiment, the pre-treated pork, (a) wrapping the surface of the pork with a porous sheet; (b) applying a rice bran mixture to the surface of the pork wrapped in the porous sheet; and (c) loading the pork coated with the rice bran mixture into a vacuum packaging container, wherein (a) removes fat from the surface of the pork and adsorbs moisture on the surface to remove it pork trimming step; and wrapping the trimmed pork with a first porous sheet, wherein the first porous sheet is a porous sheet having a pore size of 7 to 10 μm, and the step (b) is wrapped with the porous sheet. applying a rice bran mixture to the surface of pork; wrapping the surface of the rice bran mixture with a hygroscopic sheet; and wrapping the surface of the hygroscopic sheet with a second porous sheet, wherein the hygroscopic sheet includes: a nonwoven surface layer in contact with the rice bran mixture; a polymer absorber laminated on the surface layer; and an outer skin layer laminated on the polymer absorber, wherein the second porous sheet is a sheet in which micropores having a size of 0.05 to 1 μm are formed by stretching a fluororesin, and the rice bran mixture is prepared by first milling rice removing the chaff; separating rice bran from white rice by second milling the rice from which the rice husk has been removed; After charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 ~ 250 ℃ and a pressure of 1 ~ 3Mpa; grinding the expanded rice bran; pulverizing pork that has been dry-aged for 300 to 700 days to prepare ground aged meat; Compared to 100 parts by weight of the pulverized rice bran, 10 to 30 parts by weight of the ground aged meat, 10 to 30 parts by weight of ground pepper, 5 to 15 parts by weight of dried kelp powder, 1 to 5 parts by weight of cinnamon powder, 1-3 parts by weight of ginger powder preparing a rice bran mixture by mixing 1-10 parts by weight of onion powder, 1-10 parts by weight of garlic powder, 1-10 parts by weight of salt, and 1-10 parts by weight of a spice mixture; It is prepared by a method comprising the step of aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours, and the dry-aged pork is a state containing the skin and bones of the whole or Fuji part of the pork. and then adsorbing and removing moisture from the cut surface; applying salt to the surface of the pork from which the fat and moisture have been removed, and then aging it at a temperature of 1 to 10° C. for 300 to 900 days; and removing the discolored portion of the surface of the pork after the aging has been completed, wherein 20-50 parts by weight of the rice bran mixture is applied based on 100 parts by weight of the pork, and the step (c) comprises: Charging the pork coated with rice bran into the vacuum packaging dog; replacing the inside of the vacuum packaging container with an inert gas; and removing the inert gas inside the vacuum packaging container, and then sealing the vacuum packaging container. After the step (c), (d) immersing the vacuum packaging container loaded with the pork in water ; And it may be prepared by a method comprising the step of aging the pork immersed in the water for 10 to 30 days.

In one embodiment, the lard mixture, heating the fat portion of the pork to extract the fat; preparing a liquid fat by first removing solids after the extraction is completed; 1 to 5 parts by weight of ginger, 1 to 2 parts by weight of octagon, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of green onion, and 1 to 5 parts by weight of cumin seed to 100 parts by weight of the liquid fat in the prepared liquid fat mixing and heating at a temperature of 150 to 200° C. for 1 to 5 minutes; Secondary removal of solids after the heating is completed; adding 10 to 30 parts by weight of butter based on 100 parts by weight of fat to the fat from which the solids are secondarily removed; and cooling the butter-added fat to a temperature of 20-30° C. to prepare a solid lard mixture.

In one embodiment, relative to 100 parts by weight of the ground pork, 50-100 parts by weight of a lard mixture that has become liquid by heating, 200-500 parts by weight of onion, 50-100 parts by weight of zucchini, 100-200 parts by weight of cabbage, 20-50 parts by weight of roasted chunjang, 10-30 parts by weight of sugar, 5-30 parts by weight of sodium glutamate, 5-20 parts by weight of oyster sauce may be mixed.

According to an embodiment of the present invention, since Jajang is prepared using aged pork, it is possible not only to minimize the peculiar smell of pork, but also to maximize the flavor of pork to increase the preference for ingestion. A Taiwanese-style magnetic field manufacturing method can be provided.

In addition, the present invention provides a Taiwanese-style magnetic paste manufacturing method capable of not only enhancing the taste of lard by enhancing the flavor of lard, but also minimizing indigestion due to the use of a large amount of lard by mixing and using various spices and butter with lard. can

The effect according to the present invention is not limited by the contents exemplified above, and more various effects are included in the present invention.

1 schematically shows a Taiwanese-style magnetic field manufacturing method according to an embodiment of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of the various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including an ordinal number such as 1st, 2nd, etc. may be used to describe various components, but these components are not limited by the above-mentioned terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as "comprises" or "have" are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof. When an element is referred to as being “connected” or “connected” to another element, it is understood that it may be directly connected or connected to the other element, but other elements may exist in between. it should be On the other hand, when it is said that a certain element is "directly connected" or "directly connected" to another element, it should be understood that the other element does not exist in the middle.

Meanwhile, as used herein, a “module” or “unit” for a component performs at least one function or operation. And “module” or “unit” may perform a function or operation by hardware, software, or a combination of hardware and software. In addition, a plurality of “modules” or a plurality of “units” other than a “module” or “unit” to be performed in specific hardware or to be executed in at least one processor may be integrated into at least one module. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

1 shows a manufacturing method of a Taiwanese magnetic field of the present invention.

The present invention comprises the steps of preparing to grind pre-treated pork; Prepare by slicing the onion, zucchini and cabbage into 1-5 cm pieces; heating the lard mixture to a liquid phase, and then mixing 60 to 90 parts by weight of chunjang based on 100 parts by weight of the lard mixture to prepare roasted and roasted chunjang; Mixing the ground pork with the heated lard mixture to become a liquid and heating the mixture, then mixing and frying the prepared onion, zucchini and cabbage; And it relates to a Taiwanese-style Jjajang manufacturing method comprising the step of mixing and frying the roasted chunjang, sugar, sodium glutamate, oyster sauce and salt in the pork, onion, zucchini and cabbage mixture.

In the case of Jajang of the present invention, after roasting pork and various vegetables, Chunjang is added as a main seasoning to give flavor, taste, and color, and is mainly used as a sauce for rice or noodles. Jajang is derived from Chinese food, but because it has undergone many transformations in Korea, it is considered a Korean food that has absolutely nothing to do with Chinese Jajang.

In the case of the present invention, unlike the conventional jajang, it is based on a Taiwanese-style jajang that uses ground pork, and thus pre-treated pork can be ground and used.

In the case of the existing pork for jajang, a cheap battery or fuji part was used, but since it is cut and used without any special processing, the texture is hard and the flavor is poor. Therefore, in the present invention, pre-treatment of pork, which is the main ingredient of Jajang, not only improves the texture of pork but also supplements its flavor.

To this end, the pre-treated pork includes: (a) wrapping the surface of the pork with a porous sheet; (b) applying a rice bran mixture to the surface of the pork wrapped in the porous sheet; and (c) loading the pork coated with the rice bran mixture into a vacuum packaging container.

The pork may be wrapped in a porous sheet and then aged. The porous sheet may discharge excess fat and body fluid secreted from the pork during aging, and at the same time prevent the rice bran mixture used for aging from coming into direct contact with the pork. In this case, the step (a) may be a step of wrapping the surface of the cold pork using the porous sheet, and if you look at this in detail, the pork trimming step of removing fat on the surface of the pork and adsorbing moisture on the surface to remove it; and wrapping the trimmed pork with a first porous sheet.

The pork trimming step is a step of removing fat and waste products from the surface of the pork. After the pork has been slaughtered, it is molded and sold for each part. However, a certain amount of fat is present on the surface even after undergoing the shaping process as described above. However, in the case of fat, not only is it easy to generate off-flavor due to acid waste, but it also has a different aging period and conditions from that of the muscle, so it is desirable to remove it to ensure uniform aging. At this time, although a certain amount of fat is also included in the inside of the muscle, it is preferable to selectively remove only the fat on the surface because it is aged at the same time as the muscle part to have a unique flavor.

It is preferable to remove excess moisture generated on the surface by adsorbing after it is removed from the surface fat as described above. Since this moisture is a body fluid existing in the muscles and contains waste products including blood, it is desirable to remove it by adsorption. However, since the body fluid in the muscle is also a component that forms so-called “gravy” when the pork is cooked, it is sufficient to remove the excess moisture from the surface.

As described above, the pork from which excess moisture has been removed from the surface of the fat may be wrapped with the first porous sheet.

At this time, the first porous sheet discharges wastes generated during the aging process of the pork to the outside, prevents direct contact between the rice bran mixture and pork, and delivers the active ingredient of the rice bran mixture to the pork. can To this end, the first porous sheet preferably has a pore size of 7 to 10 μm. When the first porous sheet has a pore size of less than 7 μm, it is difficult to discharge waste products discharged from the pork to the outside, and when the first porous sheet has a size exceeding 10 μm, the rice bran mixture is in direct contact with the pork, The quality of meat may decrease. Looking at this in detail, when the pork is aged, waste products including red blood cells are discharged to the outside and can be aged. In this case, when the porous sheet has a size exceeding 7 μm, waste products including the red blood cells may be discharged through the porous portion of the porous sheet. In addition, the waste products thus discharged may be adsorbed to the rice bran mixture, and since the rice bran mixture has a size exceeding 10 μm, it may not pass through the porous sheet and contact with pork may be prevented. However, in the case of the active ingredient of the rice bran mixture, it may pass through the pores and directly contact the pork, or combine with moisture to be converted into an aqueous solution, and then pass through the pores to be delivered to the pork. That is, in the case of the pork, it is possible to minimize the contact with the rice bran mixture while discharging the wastes inside, and thus, even without going through a washing process that reduces the flavor, residues on the surface of the pork are minimized, so that the marketability can be further increased. .

The rice bran mixture may be applied to the surface of the pork wrapped with the first porous sheet as described above.

To this end, the step (b) includes applying a rice bran mixture to the surface of the pork wrapped with the porous sheet; wrapping the surface of the rice bran mixture with a hygroscopic sheet; adsorbing the maturation mixture to the hygroscopic sheet; and wrapping the surface of the hygroscopic sheet with a second porous sheet.

The rice bran mixture serves to increase the glutamic acid and oleic acid of the pork, and the main components are the inner hull and rice germ discharged when milling the brown rice from which the rice bran has been removed. Such rice bran can increase the content of oil-soluble proteins such as glycine, proline, and isoleucine in pork. In addition, caprylic acid, lauric acid, myristic acid, gamma-linolenic acid, arachidonic acid, alpha-linolenic acid, myristic acid, palmitoleic acid , the content of active acidic substances such as heptadecanoic acid can also be increased so that the pork aged by the method of the present invention can have an improved nutritional effect compared to the general immature pork. In addition, capric acid, glutamic acid, and oleic acid, which are included in pork and exhibiting taste, are increased, so that not only can the preference increase more than before aging, but also the sodium and moisture content is reduced, so it can have a clear and clean taste.

Looking at this in detail, as the content of oil-soluble proteins such as glycine, proline, and isoleucine is increased by uncooked ripening, the content may be increased to the extent that it can have similar effects to some health supplements. In addition, there are studies showing that caprylic acid, whose amount is increased through uncooked ripening, can help in the process of consuming calories, thereby helping to lose weight, and lauric acid can help the personality of HDL cholesterol.

In addition, myristic acid improves blood sugar, gamma-linolenic acid improves cholesterol, arachidonic acid promotes muscle protein synthesis, alpha-linolenic acid has anti-aging effects, myristic oleic acid is effective for hair loss, palmitoleic acid is effective in weight management, heptadecanoic acid promotes muscle protein synthesis It may have an effect on lowering the incidence of infarction.

Also, oleic acid refers to omega-9 unsaturated fatty acids. It is said that animal oil is bad as a fatty acid responsible for lowering blood pressure and controlling cholesterol, but that is not the case at all. Pork is a healthy meat with 42.83% oleic acid. Its ingredients have increased through uncooked ripening, and it can be the standard of taste.

According to research on oleic acid and pork, oleic acid, a type of monounsaturated fatty acid among fatty acids in beef, is a factor influencing the taste of beef. If the content is high, the palatability is high, and if the content is relatively low, the palatability is decreased. Oleic acid is a kind of unsaturated fat beneficial to blood vessel health, and it is also found in olive oil, which is known as a well-being cooking oil. According to domestic research results, the proportion of oleic acid in beef fat is 50.62% from Korean beef, 44.15% from the US, and 40.09% from Australia. Professor Stephen Smith of Texas A&M University in the United States said, "Japanese Wagyu beef has the highest oleic acid content, followed by Korean, American and Australian beef." Since Korean cattle and American cattle both use grain feed, it is estimated that the oleic acid content is similar.

In the case of the rice bran, it is possible to simply collect and use the surface part of brown rice generated during milling. In the case of the present invention, the elution of the active ingredient is easy, and in order to adsorb wastes generated from pork, it can be used that has been expanded.

To this end, the rice bran mixture is first milled to remove rice husks; separating rice bran from white rice by second milling the rice from which the rice husk has been removed; After charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 ~ 250 ℃ and a pressure of 1 ~ 3Mpa; grinding the expanded rice bran; pulverizing pork that has been dry-aged for 300 to 900 days to prepare ground aged meat; Compared to 100 parts by weight of the pulverized rice bran, 10 to 30 parts by weight of the ground aged meat, 10 to 30 parts by weight of ground pepper, 5 to 15 parts by weight of dried kelp powder, 1 to 5 parts by weight of cinnamon powder, 1-3 parts by weight of ginger powder preparing a rice bran mixture by mixing 1-10 parts by weight of onion powder, 1-10 parts by weight of garlic powder, 1-10 parts by weight of salt, and 1-10 parts by weight of a spice mixture; It may be prepared by a method comprising the step of aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours.

The step of removing the rice hull by primary milling of rice is a step of grinding the rice husk, which is the fat present on the surface of the rice, and may be performed using the same apparatus and method as the conventional milling step. Through this step, the inner shell of rice bran located in the hull can be exposed. In addition, the rice hull can be compressed and recycled as fuel, and it is also possible to be used as a fuel for increasing the temperature of the expander, particularly in the expansion process to be followed.

The rice from which the rice hull is separated as described above is called brown rice, and can be separated into white rice and nasal passages through a subsequent process. For this purpose, rice bran from which the rice hull has been removed may be secondarily milled to separate rice bran and white rice. In this second milling step, the rice bran and the white rice can be separated by grinding the surface of the brown rice to various thicknesses, and through this, not only the inner shell of the brown rice but also the rice germ can be separated and included in the rice bran.

The rice bran separated as described above may be manufactured to have porosity through a swelling step. Through this process, the rice bran may have porosity, and thus, the active ingredient of the rice bran may be smoothly eluted and at the same time, the adsorption of waste products secreted from the pork may be facilitated.

To this end, it may include the step of charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 to 250° C. and a pressure of 1 to 3 Mpa. If the temperature is less than 200 ℃ or if the pressure is less than 1 Mpa, the swelling is not smooth, and if the temperature exceeds 250 ℃ or if the pressure is more than 3 Mpa, the active ingredient of rice bran may be altered due to excessive heat and pressure. Ingredients may be altered.

In addition, in the expansion step, the inside of the expander may be substituted with an inert gas to perform expansion. Since high-temperature heat is applied in the swelling step, there is a possibility of carbonization or ignition when oxygen and the rice bran come into contact. In order to prevent this, the inside of the expander is preferably substituted with an inert gas. In this case, the inert gas used may be nitrogen, helium, neon, argon, xenon or carbon dioxide, preferably nitrogen.

The rice bran that has been expanded as described above may be used as it is, but since the rice bran expands in volume and may agglomerate due to a trace amount of starch during expansion, it is preferable to grind the rice bran to a certain size and use it.

In addition, the rice bran mixture of the present invention may include dry aged pork. The dry-aged pork is known to have a unique flavor due to contact with microorganisms such as mold, which means that pork is aged by exposing it to the air, and is dried and oxidized when exposed to air. However, in the present invention, since the pork is wet-aged, the production and conversion rate of amino acids is high, but the unique flavor from dry aging may be reduced. In order to supplement this, in the present invention, the insufficient flavor of wet aging can be supplemented by mixing dry aged pork with the rice bran mixture.

The dry-aged pork is cut by cutting the whole or fuji portion of the pork into a state including the skin and bones, and then removing the cut surface by adsorbing moisture; applying salt to the surface of the pork from which the fat and moisture have been removed, and then aging it at a temperature of 1 to 10° C. for 300 to 900 days; And it can be prepared by a method comprising the step of removing the discoloration portion of the surface of the pork has been aged.

The dry aged pork may be used in whole or in parts. This dry aging battery or part of the Fuji is a method widely used in Europe, and is generally known as prosciutto, jamon, and the like. In the case of the present invention, by using such dry aged pork, flavor can be added to the pork used in the Jajang, and an increase in the manufacturing cost can be minimized by using low-priced batteries or Fuji parts. have.

Salt may be applied to the surface of the pre-treated pork. The salt not only serves to remove moisture and wastes in the pork by osmotic pressure, but also inhibits the growth of microorganisms on the surface of the pork to prevent deterioration by microorganisms. In addition, by applying salt to the pork, it can serve to add salty taste to the pork. In this case, the amount of salt applied may be different depending on the type and thickness of the pork, but preferably 1 to 10 parts by weight relative to 100 parts by weight of the pork may be applied. When the salt is applied in an amount of less than 1 part by weight, the flavor of dry-aged pork may be reduced due to a small amount of salt or may be deteriorated due to the propagation of microorganisms. Even the amino acid components of the meat may leak and the flavor may deteriorate.

As described above, the salt-coated pork can be aged at a temperature of 1 to 10 ° C for 300 to 900 days. In this case, certain microorganisms, particularly mold, may colonize the surface of the pork, and thus the surface may change to white or yellowish brown. The white or yellowish-brown color is a color displayed by the fungus, and the pork may be brown or grayish-brown. In addition, if the aging is performed at a temperature of less than 1 ℃ or for a period of less than 300 days, the flavor may be deteriorated due to incomplete aging, and when the aging is performed at a temperature exceeding 10 ℃ or exceeding 900 days, an off-flavor due to excessive aging may occur.

The dry aged meat prepared as described above may be pulverized and then used by mixing the rice bran. For this, 10-30 parts by weight of the ground aged meat, 10-30 parts by weight of ground pepper, 5-15 parts by weight of dried kelp powder, 1-5 parts by weight of cinnamon powder, 1~ A rice bran mixture may be prepared by mixing 3 parts by weight, 1 to 10 parts by weight of onion powder, 1 to 10 parts by weight of garlic powder, 1 to 10 parts by weight of salt, and 1 to 10 parts by weight of the spice mixture.

As described above, the ground-aged meat refers to a whole or a part of pork that has been dry-aged, and may be included in order to add flavor of dry-aged meat to the pork of the present invention. In this case, 10 to 30 parts by weight of the ground and aged meat may be included in the rice bran mixture based on 100 parts by weight of rice bran. When the pulverized aged meat is mixed in less than 10 parts by weight, the flavor of the pork of the present invention may be deteriorated, and if it exceeds 30 parts by weight, the flavor of the dry aged meat is too strong, and the preference of the pork may be lowered.

The ground pepper powder is coarsely ground pepper, and generally sold coarse pepper (particle size 0.1-0.5 mm) may be used. In this case, when the amount of the ground pepper powder is less than 10 parts by weight, the flavor of the pepper may be weakened, and if it exceeds 30 parts by weight, the flavor of the raw material may be deteriorated due to the too strong pepper flavor.

The dried kelp powder is used to supplement glutamic acid in the pork, and when used in less than 5 parts by weight, the umami due to the dried kelp powder may decrease, and if it exceeds 15 parts by weight, the preference may decrease due to strong umami. can

In addition, 1 to 5 parts by weight of cinnamon powder, 1 to 3 parts by weight of ginger powder, 1 to 10 parts by weight of onion powder, 1 to 10 parts by weight of garlic powder, 1 to 10 parts by weight of salt, and 1 to 10 parts by weight of a spice mixture are mixed with rice bran. Mixtures can be prepared. Within the above range, the palatability of pork may be maximized during aging by the rice bran mixture, but if it is outside the above range, the taste or flavor of the aged pork may be deteriorated.

The rice bran mixture prepared as described above may be aged at a temperature of 1 to 10° C. for 2 to 10 hours. Through this, the active ingredients of the rice bran mixture can be uniformly distributed, and as each active ingredient acts synergistically, it can become a rice bran mixture more suitable for the aging of pork. When the rice bran mixture is aged for less than 1°C or less than 2 hours, the taste of the rice bran mixture is not mixed, so that the aging and taste of the pork may deteriorate. Off-flavor may occur in the rice bran mixture.

After preparing the rice bran mixture as described above, it may be applied to the surface of the pork wrapped in the porous sheet. Through this, the wastes of the pork can be adsorbed to the rice bran mixture, and the active ingredient of the rice bran mixture passes through the porous sheet and is transferred to the pork, so that the glutamic acid and oleic acid of the pork can be greatly increased. In this case, 20-50 parts by weight of the rice bran mixture may be applied based on 100 parts by weight of the pork. When the rice bran mixture is applied in an amount of less than 20 parts by weight, the aging effect of the pork by the rice bran may be deteriorated.

As described above, the surface of the pork coated with rice bran may be wrapped with a hygroscopic sheet and a second porous sheet.

The hygroscopic sheet is used to absorb moisture and excess body fluid eluted from the pork, and may prevent the moisture and body fluid from being reabsorbed into the pork.

To this end, the hygroscopic sheet includes a nonwoven fabric surface layer in contact with the rice bran mixture; a polymer absorber laminated on the surface layer; and an outer skin layer laminated on the polymer absorber.

The non-woven surface layer is a layer formed on a portion in contact with the rice bran mixture, and is a portion that primarily absorbs excess moisture and body fluids discharged by calling the rice bran mixture. For the surface layer of the nonwoven fabric, a commonly used non-woven fabric may be used, but a nonwoven fabric made of polymer nanofibers may be used to further increase the absorbency.

Such a nanofiber nonwoven fabric layer can not only have high absorbency compared to the nonwoven fabric produced by the conventional spinning method, but also can be made thin. It is possible.

The polymer nanofiber is collected by spraying polyethylene, polypropylene, polystyrene, polyvinyl chloride, polyethylene terephthalate, polycarbonate, or a mixture thereof in a solvent type or melt type to have a diameter of 100 to 500 nm and electrospinning. Polymer nanofibers are produced by spraying the polymer on a plate in a melt-type, and then ultrasonically fused to form a nonwoven fabric.

The non-woven fabric layer, the step of melting a polymer resin; supplying the molten polymer resin to a spray nozzle; rotating the spray nozzle radially disposed on the outside of the centrifugal rotation unit, and spraying the molten polymer resin; converting the falling molten polymer resin into nanofibers by generating a high voltage at the injection nozzle and the collecting plate; and supplying ultrasonic waves to the nanofibers stacked on the collection plate and fusing them.

Looking at this in detail, the polymer resin may be supplied to a melting tank, heat is applied to make it a molten state, and then the molten polymer resin may be supplied to the spray nozzle. For this purpose, it is preferable that the melting tank and the injection furnace g are heated to a temperature capable of melting the polymer resin.

In this case, the injection nozzle may use a centrifugal type injector in which a plurality of nozzles are radially disposed on the outer surface of the centrifugal rotation unit. That is, the injection nozzle is radially disposed on the outer peripheral surface of the centrifugal rotation unit, and 2 to 10 nozzles are arranged at equal intervals to uniformly supply the molten polymer to the collecting plate.

In addition, as the centrifugal rotation unit rotates when the molten polymer is sprayed, a centrifugal force may be applied to the sprayed polymer resin. A molten polymer resin is put into the centrifugal rotation unit, and is supplied to the injection nozzle by rotation of the centrifugal rotation unit, and the molten polymer may be discharged to the injection nozzle by centrifugal force.

In addition, a high voltage generator may be electrically connected to the injection nozzle to apply a voltage of 5 to 40 kV. In this case, it is also possible to apply a high voltage by connecting the high voltage generator to each of the injection nozzles, but since the injection nozzles are connected to the centrifugal rotation unit, it is also possible to connect the high voltage generator to the centrifugal rotation unit and apply a high voltage at the same time.

At this time, if the voltage applied to the injection nozzle is less than 5 kV, the formation of the nanofiber may not be smooth. Fibers can be oxidized or melted.

In addition, a voltage of 1 to 10 kV may be supplied to the collection plate to attach the polymer nanofibers by applying an electrostatic attraction to the generated polymer nanofibers. When the voltage applied to the collecting plate is less than 1 kV, the electrostatic attraction is weakened, so it may be difficult to collect the nanofibers.

As described above, the molten polymer is discharged by centrifugal force, and nanofibers may be generated due to a high voltage applied to the injection nozzle at the same time as the discharge. The nanofibers thus generated can be collected at a uniform height due to the electrostatic attraction to the collecting plate installed under the centrifugal rotation unit.

The nanofibers collected as described above may be fused by supplying ultrasonic waves. In this case, the ultrasonic wave used may have a frequency of 10 to 100 kHz, and it is preferable to select and use an appropriate frequency according to the material used for the nanofiber.

A polymer hygroscopic material may be formed on the surface of the nonwoven fabric layer. The polymer absorbent is an absorber using a polymer powder that absorbs moisture 10 to 100 times its own volume when it comes into contact with moisture. is the layer that As the polymer absorbent used here, an existing commercially available polymer absorbent may be used, but the polymer absorbent pulverized to a size of 0.01 to 0.1 mm may be used to facilitate the use of the hygroscopic sheet.

In addition, since the polymer absorbent may serve to absorb moisture from pork, when used to contact pork, a defect in drying pork may occur. However, in the present invention, since the polymer absorbent absorbs only the moisture passing through the rice bran mixture layer and the nonwoven fabric surface layer, the moisture content of the pork is properly maintained and additionally leaked moisture or body fluid can be absorbed. In addition, it is also possible to adjust the thickness of the non-woven fabric surface layer in order to control the amount of water absorption.

In addition, the polymer absorber may serve to absorb moisture introduced from the outside through a vacuum packaging container to be described later. In the case of wet aging using the vacuum packaging container, it is the abnormal growth of microorganisms that causes the most defects, and the next is the defect due to the inflow of moisture. In the case of conventional wet aging, when moisture is introduced, the pork can be deteriorated by direct contact with moisture. Also, since a small amount of moisture can be absorbed by the polymer absorbent, it is possible to minimize defects and deterioration of pork due to inflow of moisture.

An outer skin layer may be formed on the surface of the polymer absorber. The outer skin layer is used to prevent separation of the polymer absorbent, and may be made of the same layer as the nonwoven fabric layer or a woven mesh layer may be used to reduce the thickness of the sheet.

In addition, the hygroscopic sheet may absorb the aging mixture. The maturation mixture is used to aid in the aging of the pork, passes through the rice bran mixture to elute the active ingredients of the rice bran mixture, and can deliver these active ingredients to the pork. That is, the body fluid secreted from the pork moves in the direction of the hygroscopic sheet from the pork, but the mixed liquid for aging may diffuse from the hygroscopic sheet in the direction of the pork. This is by using a diffusion and osmotic pressure shape, and at the same time removing wastes of the pork, it is possible to deliver the active ingredient of the rice bran mixture to the pork. Also, in the case of the mixed solution for aging, various components may be included to help the aging of the pork. The mixture for aging may include salt, sugar, sodium glutamate, citric acid, bromelain, papain, vitamins, lactic acid bacteria, spice extract, capsaicin, allicin, etc. can be used

A second porous sheet may be wrapped around the outside of the hygroscopic sheet. The second porous sheet prevents moisture and body fluids discharged from the pork from leaking to the outside, and micropores having a size of 0.05 to 1 μm are formed by stretching the fluororesin to minimize the inflow of external moisture as well. sheets can be used. In the case of the second porous sheet, it is possible to pass a gas such as water vapor or air without passing water droplets, thereby facilitating the aging of the pork while minimizing the inflow and outflow of moisture.

As described above, the rice bran mixture is coated and the pork wrapped in a sheet can be loaded into a vacuum packaging container. The vacuum packaging container is used to isolate the pork from the external environment, and as long as it is a sealable container, it can be used without limitation, but preferably a plastic bag can be used. In the case of the plastic bag, which is manufactured using two sheets of film, it may be manufactured to have a sealing means on the other side after contacting the edge portions of three sides. In the case of the pork of the present invention, the pork wrapped in the sheet may be charged in the vacuum packaging container, preferably, a plastic bag, and then used by removing the air inside.

After the pork is charged in the vacuum packaging container as described above, the inside of the vacuum packaging container may be substituted with an inert gas. In the case of the pork, it is preferable to replace the inside of the vacuum packaging container with an inert gas in order to prevent this, since it may be oxidized when it comes into contact with oxygen during the aging period. Of course, although the inside of the vacuum packaging container is made into a vacuum for aging, even in this case, some oxygen may remain, so it is more preferable to replace the inside of the container with an inert gas and then vacuum it for aging. this?? The inert gas used may be a gas that does not react with the pork, preferably nitrogen.

After replacing the inside of the container with an inert gas as described above, it is preferable to age the inside of the container by reducing the pressure. In this case, the vacuum packaging container may be sealed to maintain the reduced pressure, and the sealed container may be immersed in water and aged. The vacuum packaging container is preferably aged by immersion in water rather than being aged by exposure to the atmosphere, which can minimize changes in cloudiness because water has a large specific heat, and water molecules have a larger size than gas molecules. Since it has an external environment, it is easier to maintain a constant environment during aging.

Pork immersed in water as described above may be aged for 10 to 30 days. In this case, if the aging period is less than 10 days, the flavor of the pork may be deteriorated because the aging is not complete, and if it is aged for more than 30 days, an off-odor may occur.

After the aging is completed as described above, the pork can be removed from the water and then commercialized by removing the rice bran mixture on the surface of the pork. At this time, in the case of the existing invention, the rice bran mixture is placed in direct contact with the pork and as it matures, the pork must be washed with water to remove the rice bran, but in the present invention, the first porous sheet Since the rice bran can be easily removed, it is possible to preserve the flavor as much as possible after the pork is aged.

After the preparation of the pork is completed as described above, it can be used by grinding it.

The chunjang is prepared by mixing boiled soybeans with wheat and salt, fermenting, and then mixing caramel coloring and seasoning, and is a variation of Chinese cheommyeonjang. In the case of the chunjang, it is used as a factor determining the taste of the magnetic field as well as the characteristic black or brown color of the magnetic field of the present invention, but since the bitter and salty taste is strong, it can be used after heating using a lard mixture.

In the case of the lard mixture, it is used not only for heating the chunjang, but also for heating meat and vegetables, which will be described later, and may be prepared by mixing various spices and butter with the existing lard.

To this end, the lard mixture, heating the fat portion of the pork to extract fat; preparing a liquid fat by first removing solids after the extraction is completed; 1 to 5 parts by weight of ginger, 1 to 2 parts by weight of octagon, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of green onion, and 1 to 5 parts by weight of cumin seed to 100 parts by weight of the liquid fat in the prepared liquid fat mixing and heating at a temperature of 150 to 200° C. for 1 to 5 minutes; Secondary removal of solids after the heating is completed; adding 10 to 30 parts by weight of butter based on 100 parts by weight of fat to the fat from which the solids are secondarily removed; and cooling the butter-added fat to a temperature of 20-30° C. to prepare a solid lard mixture.

In the case of lard used in the present invention, it is preferable to extract by heating the fat portion of the pork. At this time, it is preferable to heat after adding a small amount of water to prevent oxidation of fat during initial heating, and the added water may be evaporated and removed during the heating process. In addition, the fat used at this time is preferably cut into a size of 1 to 10 cm for ease of extraction and convenience of handling. When the fat is cut to less than 1 cm and added, it may be difficult to separate the solids in the process of removing the primary solids to be described later.

When the fat portion of the pork is heated as described above, the fat contained in the pork can be liquefied by heat and extracted. At this time, the heating temperature can be heated to 130 ~ 150 ℃ to facilitate the evaporation of the water contained in the initial phase and at the same time to liquefy the pork fat. When the heating is less than 130 ℃, extraction of fat and evaporation of water may not be easy, and when heating more than 150 ℃, the solid content is carbonized and impurities may increase in the produced lard.

After the extraction of the fat is completed, when the solid content is first removed, the liquid fat can be separated. At this time, since the separation of the solid content is easy when the fat is maintained in a liquid phase, the fat is preferably maintained at a temperature of 80 to 120°C. When the primary solid content separation temperature falls below 80 °C, fat may be coagulated and it may be difficult to separate the solid content, and in order to maintain the temperature exceeding 120 °C, additional heating must be continued, which is inefficient.

The fat separated as described above may be added to the subsequent step as it is, but vegetable flavoring oil may be included to enhance flavor. In this step, it is possible to produce lard with a unique flavor by transferring the fine impurities and odor components contained in the lard to the flavor oil and at the same time transferring the fragrance component contained in the flavor oil to the lard.

The flavor oil used at this time may be composed of 5-10 parts by weight of sesame oil, 1-5 parts by weight of perilla oil, 10-20 parts by weight of olive oil, and 30-50 parts by weight of soybean oil, based on 100 parts by weight of liquid fat, and the sesame oil, perilla oil and When olive oil is added in excess of the above weight part, the production cost increases as the use of expensive flavoring oil increases in the production of lard. have. In addition, when soybean oil is included in an amount of less than 30 parts by weight, the removal amount of fine impurities and odor components inside the liquid fat may decrease. As the amount of oil increases, the manufacturing cost increases. In addition, the flavor oil mixing step is preferably performed at a temperature of 80 ~ 120 ℃ because it is necessary to perform mixing of the liquid fat and flavor oil. At a temperature of less than 80 ℃, some of the liquid fat may be solidified and deposited, and if it exceeds 120 ℃, additional heating costs may be required. After the mixing is completed as described above, the liquid fat can be separated by cooling. The liquid fat extracted from pork is solidified at room temperature, but in the case of the flavor oil, it is in a liquid state at room temperature, so it is possible to remove the flavor oil and impurities of the liquid fat by cooling it.

The liquid fat prepared as described above contains 1 to 5 parts by weight of ginger, 1 to 2 parts by weight of octagon, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of green onion, and 1 to 5 parts by weight of cumin seed, based on 100 parts by weight of the liquid fat. The parts may be mixed and heated to a temperature of 150-200° C. for 1-5 minutes. Through this process, it is possible to further enhance the flavor of the prepared lard mixture by reducing the off-flavor of the liquid fat and at the same time delivering the unique flavor of the spice. In the case of the above-mentioned thought, octagon, garlic, green onion and cumin seed, the optimum taste and flavor can be given within the above ratio. In addition, normal extraction is possible within the temperature and time range, but when the temperature and time are exceeded, impurities may be generated due to carbonization, and if the temperature and time range are less than the above temperature and time range, the extraction may not be smooth and flavor may be reduced.

After the extraction of spices is completed as described above, the solid content may be secondary removed from the liquid fat. It is possible to remove the spice residues by stirring this.

After the removal of the secondary solids is completed, 10 to 30 parts by weight of butter may be added based on 100 parts by weight of fat. In the case of the existing lard, it was prepared by simply coagulating the fat extracted from the pig, but in this case, the flavor deteriorates and the odor of pork is generated. Therefore, in the case of the present invention, 10 to 30 parts by weight of butter can be added based on 100 parts by weight of the liquid fat in order to overcome these disadvantages. In the case of the butter, milk fat is coagulated and has a unique taste and aroma. Therefore, when the butter is included in an amount of less than 10 parts by weight, it is difficult to expect the effect of the addition of the butter, and when it is mixed in excess of 30 parts by weight, the taste and flavor of the butter are strengthened, thereby reducing the preference.

The fat mixed with butter as described above may be cooled to room temperature (20-30° C.) to form a solid or semi-solid lard mixture.

The roasted chunjang may be prepared by mixing 60 to 90 parts by weight of chunjang based on 100 parts by weight of the lard mixture and then heating. Through this process, the bitterness and saltiness of the chunjang are reduced, and the unique savory taste can be emphasized to add flavor to the soybean paste.

The onion, zucchini and cabbage may be prepared by slicing them to a size of 1-5 cm. If it is prepared less than the above size, it is difficult to feel the characteristic color, and if it exceeds 5 cm, it may be difficult to ingest due to the large size.

As described above, when the preparation of the pork, roasted chunjang and vegetables is completed, it can be sequentially roasted to complete the jajang.

Looking at this in detail, mixing the ground pork with the lard mixture that has become a liquid by heating and heating the mixture, then mixing and frying the prepared onion, zucchini and cabbage; And the pork, onion, zucchini and cabbage mixture may be prepared by mixing and roasting the roasted chunjang, sugar, sodium glutamate, oyster sauce and salt.

First, the solid lard mixture is put into a heating container, and then it is heated to make it liquid. At this time, it is preferable to use a Chinese pan, which is generally called a wok, as the heating container, and in addition, any container capable of frying the ingredients may be used without limitation.

As described above, when the lard mixture is heated and dissolved in a liquid phase, the ground pork can be added and heated. At this time, since the pork can be continuously heated in the process that will be thereafter, it is preferable to cook only about 60 to 80% of the pork rather than completely cooking it. In addition, a seasoning for enhancing flavor such as adding salt or pepper or adding alcohol while the pork is heated may be added.

After the heating of the pork is completed, the prepared onion, zucchini and cabbage may be mixed and roasted. At this time, in the case of the onion, zucchini, and cabbage, it is preferable not to generate water during the stir-fry for a short time.

After the red meat and vegetables are roasted, roasted chunjang, sugar, sodium glutamate, oyster sauce and salt are mixed and roasted to prepare the Taiwanese-style Jajang.

Compared to 100 parts by weight of the ground pork in the manufacturing process of this jajang, 50-100 parts by weight of a lard mixture that has become liquid by heating, 200-500 parts by weight of onion, 50-100 parts by weight of zucchini, 100-200 parts by weight of cabbage, It is preferable that 20-50 parts by weight of roasted chunjang, 10-30 parts by weight of sugar, 5-30 parts by weight of sodium glutamate, and 5-20 parts by weight of oyster sauce are mixed. Within the above range, Taiwanese magnetic field having high taste and flavor may be manufactured, but if it is outside the above range, consumer preference may be reduced.

Hereinafter, preferred embodiments of the present invention will be described so that those of ordinary skill in the art can easily implement them with reference to the accompanying drawings. In addition, in the description of the present invention, if it is determined that a detailed description of a related known function or a known configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, certain features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and components thereof are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

Example 1

After cutting 800 g of pork loin, fat was removed from the surface and excess moisture was adsorbed with paper to prepare.

After replacing the inside of the expander with nitrogen. 500 g of rice bran was put into the expander, heated at a temperature of 230° C. at a pressure of 1.5 Mpa, and then rapidly reduced to atmospheric pressure to expand the rice bran. It was prepared by grinding the expanded rice bran.

After cutting the whole hind leg of pork, salt was applied to the surface, and this was aged at 5°C for 500 days to prepare dry aged meat. The dry fast meat was pulverized to prepare ground aged meat.

Compared to 100 parts by weight of the expanded rice bran, 20 parts by weight of ground aged meat, 15 parts by weight of ground pepper, 10 parts by weight of dried kelp powder, 3 parts by weight of cinnamon powder, 2 parts by weight of ginger powder, 5 parts by weight of onion powder, 5 parts by weight of garlic powder A rice bran mixture was prepared by mixing in a ratio of parts by weight, 8 parts by weight of salt, and 3 parts by weight of a spice mix, and aging at a temperature of 5° C. for 5 hours.

The surface of 500 g of the pork loin was wrapped with a porous sheet having a pore size of 9 μm, and then 200 g of the rice bran mixture was applied to the surface.

The surface of the rice bran mixture was wrapped with a hygroscopic sheet composed of a nanofiber nonwoven fabric, a polymer absorbent body, and an outer shell, and then wrapped with a porous sheet having a pore size of 0.7 μm produced by stretching a fluororesin.

The pork wrapped in the sheet as described above was charged into a container made of a polymer film, the inside of the container was replaced with nitrogen, and then the pressure was reduced by removing the nitrogen inside.

After the decompression was completed, the vessel was aged by immersion in water at 5° C. for 20 days.

1000 g of the aged pork was prepared by grinding.

Onions, zucchini, and cabbage were prepared by cutting them to a size of 2 cm.

After cutting the pork fat into a size of 5 cm, a little water was added and heated to extract the liquid fat, and the residue was filtered out. 30 g of ginger, 10 g of octagon, 80 g of garlic, 60 g of green onion and 20 g of cumin seed per 1 kg of the liquid fat were mixed, heated at a temperature of 180° C. for 3 minutes, and the residue was first removed.

A lard mixture was prepared by mixing 200 g of butter with 1 kg of the heated and residue-removed fat.

800 g of chunjang was added to 1 kg of the lard mixture, heated for 10 minutes, and roasted to prepare chunjang.

100 g of the lard mixture was poured into a Chinese pan, and then heated to a liquid state, and then 100 g of the ground pork was added and heated. When the pork is about 70% cooked, 300 g of onion, 80 g of zucchini, 150 g of cabbage are added, and then roasted over high heat for 2 minutes. Then, 30 g of the roasted chunjang, 20 g of sugar, 3 g of salt, 10 g of sodium glutamate and 10 g of oyster sauce were added, and then heated for 1 minute to prepare a Taiwanese-style jajang.

Example 2

It was carried out in the same manner as in Example 1, except that dry aged pork was not used.

Example 3

The same procedure was performed except that rice bran was not used in Example 1.

Example 4

The same procedure was performed except that in Example 1, the pork loin was ground to the same size instead of the aged pork.

Example 5

It was carried out in the same manner as in Example 1, except that butter was used without mixing the lard mixture.

Example 6

The same procedure was performed except that commercially available lard was used instead of the lard mixture in Example 1.

Experimental example

In order to investigate the taste and preference of the magnetic field prepared in Examples 1 to 6, 20 panel members aged 25 to 35 years old who have sensory test experience were constituted and scored out of 10 for flavor, taste, texture, flavor, and overall preference. Table 1 shows the average values obtained by the scoring method and compared. At this time, a score of 10 indicates the best quality, and a score of 1 indicates the poorest quality. In addition, all statistical analyzes were performed with the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance (p<< 0.05) was tested.

taste incense texture zest overall symbol Example 1 9.8 9.4 9.6 9.7 9.6 Example 2 8.4 6.2 8.3 6.9 7.2 Example 3 8.2 8.5 6.4 6.7 6.9 Example 4 6.8 8.4 8.2 5.6 6.8 Example 5 8.9 8.4 6.1 8.9 5.9 Example 6 8.4 3.8 4.3 8.7 5.3

As shown in Table 1, in the case of Example 1 of the present invention, it was found to have high taste, flavor, and texture, indicating that it had a high degree of preference. However, Example 2 in which dry aged meat was not used and Example 3 in which rice bran was not used during maturation were found to have a lower preference than Example 1 of the present invention, and Example 4 using general pork sirloin. It was also found to have a low degree of acceptance. Also, Example 5 in which butter was not used in the lard mixture and Example 6 in which commercially available lard was used were found to have low preference.

In the above, preferred embodiments of the present invention have been illustrated and described, but the present invention is not limited to the specific embodiments described above, and it is common in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. Various modifications are possible by those having the knowledge of, of course, and these modifications should not be individually understood from the technical spirit or prospect of the present invention.

Claims (4)

Preparing to grind the pre-treated pork;
Prepare by slicing the onion, zucchini and cabbage into 1-5 cm pieces;
heating the lard mixture to a liquid phase, and then mixing 60 to 90 parts by weight of chunjang based on 100 parts by weight of the lard mixture to prepare roasted and roasted chunjang;
Mixing the ground pork with the heated lard mixture to become a liquid and heating the mixture, then mixing and frying the prepared onion, zucchini and cabbage; and
Mixing and frying the roasted chunjang, sugar, sodium glutamate and oyster sauce in the pork, onion, zucchini and cabbage mixture;
In the Taiwanese-style magnetic field manufacturing method comprising a,
The pre-treated pork is
(a) wrapping the surface of the pork with a porous sheet;
(b) applying a rice bran mixture to the surface of the pork wrapped in the porous sheet; and
(c) loading the pork coated with the rice bran mixture into a vacuum packaging container;
It is prepared by a method comprising
Step (a) is,
Pork trimming step of removing fat on the surface of pork and adsorbing moisture on the surface to remove it; and
wrapping the trimmed pork with a first porous sheet;
includes,
The first porous sheet is a porous sheet having a pore size of 7 to 10㎛,
The step (b) is,
applying a rice bran mixture to the surface of the pork wrapped with the porous sheet;
wrapping the surface of the rice bran mixture with a hygroscopic sheet; and
Wrapping the surface of the hygroscopic sheet with a second porous sheet;
includes,
The hygroscopic sheet,
a nonwoven surface layer in contact with the rice bran mixture;
a polymer absorber laminated on the surface layer; and
an outer skin layer laminated on the polymer absorber;
includes,
The second porous sheet is a sheet in which micropores having a size of 0.05 to 1 μm are formed by stretching a fluororesin,
The rice bran mixture is
removing rice husks by primary milling rice;
separating rice bran from white rice by second milling the rice from which the rice husk has been removed;
After charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 ~ 250 ℃ and a pressure of 1 ~ 3Mpa;
grinding the expanded rice bran;
pulverizing pork that has been dry-aged for 300 to 700 days to prepare ground aged meat;
Compared to 100 parts by weight of the pulverized rice bran, 10 to 30 parts by weight of the ground aged meat, 10 to 30 parts by weight of ground pepper, 5 to 15 parts by weight of dried kelp powder, 1 to 5 parts by weight of cinnamon powder, 1-3 parts by weight of ginger powder preparing a rice bran mixture by mixing 1-10 parts by weight of onion powder, 1-10 parts by weight of garlic powder, 1-10 parts by weight of salt, and 1-10 parts by weight of a spice mixture;
aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours;
It is prepared by a method comprising
The dry aged pork is
A step of cutting the pork belly or Fuji part in a state including the skin and bones, and then adsorbing and removing moisture from the cut surface;
applying salt to the surface of the pork from which the fat and moisture have been removed, and then aging it at a temperature of 1 to 10° C. for 300 to 900 days; and
removing the discolored portion of the surface of the pork after the aging is completed;
It is prepared by a method comprising
20-50 parts by weight of the rice bran mixture is applied based on 100 parts by weight of the pork,
Step (c) is,
charging the pork coated with rice bran into a vacuum packaging dog;
replacing the inside of the vacuum packaging container with an inert gas; and
removing the inert gas inside the vacuum packaging container and then sealing the vacuum packaging container;
includes,
After step (c),
(d) immersing the vacuum packaging container in which the pork is loaded in water; and
Aging the pork immersed in the water for 10 to 30 days;
It is prepared by a method comprising
The lard mixture is a Taiwanese-style Jjajang manufacturing method, characterized in that butter is mixed with the fat extract of pork.
delete According to claim 1,
The lard mixture is
heating the fat portion of pork to extract fat;
preparing a liquid fat by first removing solids after the extraction is completed;
1-5 parts by weight of ginger, 1-2 parts by weight of octagon, 5-10 parts by weight of garlic, 5-10 parts by weight of green onion, and 1-5 parts by weight of cumin seed, relative to 100 parts by weight of the liquid fat in the prepared liquid fat mixing and heating at a temperature of 150 to 200° C. for 1 to 5 minutes;
Secondary removal of solids after the heating is completed;
adding 10 to 30 parts by weight of butter based on 100 parts by weight of fat to the fat from which the solids are secondarily removed; and
preparing a solid lard mixture by cooling the butter-added fat to a temperature of 20-30°C;
Taiwanese magnetic field manufacturing method, characterized in that it is manufactured by a method comprising a.
According to claim 1,
Compared to 100 parts by weight of the ground pork, 50-100 parts by weight of a lard mixture that has become liquid by heating, 200-500 parts by weight of onion, 50-100 parts by weight of zucchini, 100-200 parts by weight of cabbage, 20-50 parts by weight of roasted chunjang Part, sugar 10-30 parts by weight, sodium glutamate 5-30 parts by weight, and oyster sauce 5-20 parts by weight Taiwanese-style Jjajang manufacturing method, characterized in that it is mixed.

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