KR102413136B1 - A method for cooking meat soup with excellent antifouling properties and flavor, a method for manufacturing packaging film for instant packaging, and a method for completing home-style meatpouch using the same - Google Patents

Abstract

4 to 6 brix (brix) beef bone broth production step of preparing beef bone broth;
Concentrating the beef bone broth prepared in the step of preparing the beef bone broth and then sterilizing to prepare a 10-20 brix beef bone broth concentrate;
A pork bone broth production step of preparing 4 to 6 brix beef bone broth;
Concentrating the pork bone broth and then sterilizing to prepare a pork bone concentrate to produce 10 to 20 Brix pork bone concentrate;
Soup material processing in which soup ingredients selected from beef bones, beef legs, tails, etc. are put in a cooking pot, and the boiled soup ingredients are retrieved from the broth, and foreign substances such as plant leaves and spices are removed to process the soup ingredients. step;
After heating the broth obtained in the soup material processing step, when it starts to boil, add beef bone concentrate, pork bone broth concentrate, and salt to it and heat it. When heating is complete, add thickener powder and reheat, and when the cooking pot boils, stop heating a step of cooking a hot water dish;
A polymerization initiator solution preparation step of preparing a polymerization initiator solution;
A copolymerization step of separating the copolymer from the solvent by steam stripping the polymerization reaction solution, and then drying under reduced pressure to obtain a vinyl acetate copolymer;
After drying the dried saponified powder through an extrusion process, pellets with a size of 2 to 5 mm are manufactured, dried in an oven at 40 to 80 ° C, and saponified vinyl acetate air through a particle size selection process a saponification step of preparing a coalescence;
A wrapping paper for hot water distribution completion step to obtain a hot water distribution wrapping paper through a packaging film forming step of molding a packaging film having a saponified vinyl acetate copolymer film layer on the inside;
Distributing the soup obtained in the step of completing the wrapping paper for the distribution of soup of 600 to 800 g by adding 100 to 200 parts by weight of the soup material obtained in the step of processing the broth material to 500 to 600 g of the soup dish obtained in the step of cooking the soup dish. A meat soup cooking method with excellent stain resistance and flavor preservation completed by vacuum packaging immediately with packaging paper for distribution to obtain a home-style meat soup pouch for distribution it's about how

Description

A method for cooking meat soup with excellent stain resistance and flavor preservation, a method for manufacturing a packaging film immediately packaging the same, and a method for completing a home-style meat soup pouch for distribution using the same instant packaging, and a method for completing home-style meatpouch using the same}

The present invention relates to a method for preparing meat soup having excellent stain resistance and flavor preservation, a method for manufacturing a packaging film for immediately packaging the same, and a method for completing a home-style meat soup pouch for distribution using the same It relates to a cooking method for meat soup with excellent stain resistance and flavor preservation, which is supplied to consumers in a state of preserving the fruit and flavor, a method for manufacturing a packaging film immediately packaging the same, and a method for completing a home-style meat soup pouch for distribution using the same.

Koreans often use spices such as garlic and green onions to give flavor to food. Depending on the recipe, these spices can preserve their own flavor.

For example, garlic, which is used in many dishes such as soups and vegetables, has its own flavor only when allicin, a pungent ingredient, is generated. Therefore, garlic must be added last when cooking food to produce allicin, because allinase, an enzyme that produces allicin, is weak against heat.

Any food ingredient is made up of small molecules called sugar and amino acids, and when it is cooked at a temperature of 130℃ or higher, it is transformed and combined with each other to create substances that emit fragrance.

The actual amount is a very small amount, less than 0.1%, but the scent strongly stimulates the sense of smell with a very small amount. Each food has a different composition of ingredients, so the flavor is slightly different, but the basic form of creating a flavor is similar.

In particular, when food is warm, the scent is felt because the scent is a very small molecule, and the movement of the molecule becomes more active as the temperature increases. The higher the temperature, the more scent substances volatilize into gas, which stimulates the olfactory cells of the nose, which is why we can feel the smell better.

The flavor of food made by heating has the shortest maintenance period among the various flavors. In other words, the lifetime of the fragrance is shorter than that of the product.

Not feeling the smell means that the scent evaporates and disappears, so it is inevitable that the smell will leak during cooking.

For example, spices used in meat soup are products that have a strong scent obtained from the leaves, fruits, and roots of plants and serve to enhance the flavor of food. Spices are highly volatile and have a unique color or taste. For this, packaging for protection is generally required to have gas barrier properties for fragrance preservation, moisture barrier properties for moisture absorption, and light barrier properties.

In addition, while flavor components are relatively easily soluble in water, there is a problem in that fragrances that promote appetite do not dissolve well in water.

In addition, there are only five tastes that can be felt with the mouth, and the various tastes of tens of thousands of dishes in the world are entirely determined by less than 0.1% of the flavor.

Therefore, in order to improve the taste of dishes, it is also necessary to develop recipes that reduce the loss of flavor during cooking and emit good food flavor during meals.

In addition to this, when the contamination of meat soup due to distribution is low due to the packaging film, the image of the product and the preference for consumers can be greatly improved.

In order to improve these characteristics, the following is a look at the prior art and patent literature that have been researched and developed so far and applied for a patent.

Korean Patent Registration No. 100245362 includes an inner layer and an outer layer made of a water-resistant thermoplastic resin and an intermediate layer of a gas barrier resin interposed between the two layers, and a specific surface area of any layer present on the inner surface of the intermediate layer of the gas barrier resin Provided is a plastic multilayer container mixed with this 1.0 m 2 /g or more of the adsorbent. The container according to the present invention is useful for effectively preserving the contents by capturing an unpleasant taste or odor, and for packaging items in which flavor such as rice is preserved. Korean Patent Registration No. 100078923 provides a food packaging pack made of polybutylene terephthalate that has excellent directional preservation and is tasteless and odorless, unlike polyethylene or polypropylene resin films. In addition, the odor that hardly disappears from the bag will not permeate the packaged food, and the bag will not deteriorate the direction of the food, which is the most important requirement of the food packaging material. In addition, the polybutylene terephthalate resin film used in the present invention may be molded by an inflation method and heat-sealed. Another advantage of the film according to the invention is that, since it has excellent properties even with a single layer of film, an economical food packaging bag can be manufactured with high productivity. Republic of Korea Patent No. 100584782 is a mixture of minced garlic with functional bamboo salt or refined salt in an appropriate ratio, freeze-dried and dried, and then pulverized. To provide a method for producing garlic bamboo salt or garlic salt that is not separated and that can be stored for a long time by preventing browning and moisture absorption during processing or storage through appropriate packaging. Garlic and salt are the most used and basic seasoning ingredients among various types of seasonings and ingredients used in cooking. According to the invention, garlic and salt have been separately added during cooking until now, but if you use a garlic salt complex seasoning material (or an intermediate material for processing) mixed with them, you can taste food with one addition, and also garlic Considering the various pharmacological effects of bamboo salt and bamboo salt, it has the advantage of being able to respond to the recent dietary consumption pattern that emphasizes convenience and functionality. Republic of Korea Patent Publication No. 1020060112768 provides a natural spiced soy sauce that can be used as a natural seasoning sauce containing natural spiced vegetables and brisket extract. According to the invention, soy sauce is boiled and concentrated with vegetables, high fructose sugar, starch syrup, etc., and prepared by mixing separately prepared spice vegetables, brisket extract and grapefruit extract. Therefore, the natural spiced soy sauce composition can preserve the flavor from the natural spiced vegetable, so it has a superior flavor than the existing soy sauce, and it can minimize the use of other ingredients during cooking, thereby increasing consumer preference and satisfaction, as well as enhancing the taste of various dishes. It is a useful invention with a large ripple effect in the food industry because it can be deepened. Korean Patent Laid-Open No. 1020070027998 provides a method for extracting, concentrating, and producing a distillate using flavored kelp or seaweed powder, and extracting, concentrating, and distilling the same. According to the above invention, the first process of processing kelp or seaweed in a fine powder state and in a grainy state and fine powder state by applying a unique flavor of kelp or seaweed, and using the flavored kelp or seaweed powder, the unique color and flavor of kelp or seaweed It features extraction, concentration, and distillate manufacturing method using flavor-coated kelp or seaweed powder comprising the second process of extracting, concentrating, and preparing a distillate, and extracting, concentrating, and distilling the same. Accordingly, the taste, aroma and nutrients of kelp or seaweed can be ingested by preserving the original color and flavor of the kelp or seaweed constituting the flavored kelp or seaweed powder, and having a deep taste and aroma. It has the effect of being ingested or used as an additive to food. Korean Patent Laid-Open Patent No. 1020020062884 discloses that pharmacological ingredients contained in various natural products identified in various medical books or used for folk remedies are extracted, concentrated, or made into an extract, and then used to cook functional rice (porridge) or used as cooking water. provides a way to According to the invention, by brewing the ingredients of a natural product with boiling water to cook rice or cooking food to stimulate appetite or improve preservation due to its unique color, and to provide functional foods containing pharmacological ingredients, treatment and prevention of various diseases It has the advantage of promoting health, such as improving the constitution. Korean Patent Laid-Open Patent No. 1020200069238 discloses that it is applied to the cooking and manufacturing process of food materials containing carbohydrates and proteins as main components and the consumption of favorite foods such as alcoholic beverages and beverages to increase the elasticity and flavor of cooked and manufactured food to improve texture and taste. and to provide a composition and product for improving the taste, aroma, body, and hangover of alcoholic beverages and beverages. Korean Patent Laid-Open Patent No. 1020210123489 discloses that food and a charcoal package for warming and flavoring are embedded together between the body of the container for food and the cover of the container for food. The lid of the container for charcoal fire with a hole in it and the charcoal built between them are made of a living charcoal lump, and the heat and the charcoal smell of the charcoal burning charcoal block is not only warming food while it is being delivered through a plurality of warming and flavoring holes. During delivery, the food can be flavored with the charcoal smell, which further enhances the taste and aroma of the food. Republic of Korea Registered Design No. 200403960 provides a product packaging pack to prevent the separation of dust, foreign substances and contained water, deterioration, and odor when packaging products or food because it is made of synthetic resin material. According to the invention, chemical-free, environmentally friendly, and excellent preservation capacity is obtained by mixing nano silver or colloidal silver, that is, silver solution (Ag) and fragrance, with the raw material of the pack when manufacturing the pack. Neutralizes environmental hormone substances, which are carcinogens such as dioxin phthalate, contained in raw materials, and fundamentally blocks the production of bacteria, mold, virus, bacteria, and mites to ensure that the received product is free from changes in physical properties, infection, decay, and contamination Because it can be stored for a long time, it has the advantage of bringing effects to public health, health and hygiene. Korean Patent Laid-Open Patent No. 1020030062028 discloses that a composition obtained by wet-pulverizing shellfish and a composition obtained by wet-pulverizing onion is added to make food in the shape of a soup bowl at the time of completion of the production of whole bone food using vegetables, meat, seafood, seasonings, and other ingredients. It is vacuum-packed in disposable cylindrical containers, cans or pouches so that it can be stored at room temperature for more than 1 year and 6 months. Republic of Korea Patent No. 102361283 discloses a method for manufacturing namul-bap and seasoning that can sufficiently utilize the nutritional components of gondalbi and the aroma and taste of gondalbi using gondalbi. According to the above invention, it is possible to develop a new product called kondalbi namulbap by providing a manufacturing method for producing gondalbi with good health functionality and good flavor into gondalbi namulbap and, along with this, an optimal seasoning sauce recipe that retains the flavor of gondalbi. As a representative food of Namwon, where gondalbi is produced with very good quality, it has the advantage of achieving industrialization.

The technical problem to be achieved by the present invention is a meat soup cooking method with excellent contamination resistance and flavor preservation, which is prepared for home-cooked meat soup and supplied to consumers while preserving the original taste and aroma, and a packaging film for immediately packaging the same The purpose is to pursue the revitalization of the distribution of home-cooked food by developing a method of completing the home-cooked meat soup pouch for distribution.

The present invention for achieving the above object, by adding 10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of beef bones from which blood and foreign substances are removed, and 2,000 parts by weight of spices to a pressurized extractor, the temperature is 110 at 1.5 to 2 atmospheres It was extracted under pressure by maintaining ~125 ℃ for 4 to 10 hours. When the extraction is complete, lowering the temperature of the pressurized extractor to 80-100° C., filtering, removing the residue, and sterilizing to produce 4-6 brix beef bone broth production step;

After storing 1,000 parts by weight of the beef bone broth prepared in the step of preparing the beef bone broth at a temperature of 0-5° C. for 6-12 hours, the tallow is separated by filtration. Using a vacuum concentrator, beef ethm bone broth from which beef tallow is separated is reduced at a temperature of 40-80℃ to 0.01-0.5 atm, concentrated for 1-4 hours, and then sterilized to produce 10-20 Brix beef ethm bone broth concentrate. Concentrate preparation step;

10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices were added to the pressurized extractor. . When the extraction is complete, the pressure extractor temperature is lowered to 80 ~ 100 ℃, filtered to remove the residue, and sterilized to produce 4 to 6 brix pork bone broth production step;

The pork bone broth is coagulated at a temperature of 5 to 10° C. for 6 to 12 hours and then filtered to separate the pork. Pig bone broth from which pork fat is separated using a vacuum concentrator is reduced to 0.01-0.5 atm at a temperature of 80°C, concentrated for 1 to 4 hours, and then sterilized to produce 10-20 Brix pork bone broth concentrate step;

In a cooking pot, put 1,000 parts by weight of soup ingredients selected from beef bones, beef bones, etc. from which blood and foreign substances have been removed, and 1,300 to 1,700 parts by weight of purified water, 1 to 5 parts by weight of plant leaves, and 10 to 20 parts by weight of spices. Heat for 4 hours. When the heating is completed, the broth material processing step of filtering the broth to obtain pure broth, recovering the boiled broth material from the broth, removing foreign substances such as plant leaves and spices, and processing the broth material;

When 400 to 800 parts by weight of the broth obtained in the soup material processing step is put into a separate cooking pot and heated and then boiled, 200 to 400 parts by weight of the beef bone concentrate prepared in the step of preparing the beef bone concentrate, 3 parts of the pork bone broth concentrate Add 10 parts by weight, 20-40 parts by weight of salt, and heat over low heat for 3 to 10 minutes. When heating is completed, stop heating and after 1 to 10 minutes, add 1 to 10 parts by weight of thickener powder, mix well, and then reheat to stop heating when the cooking pot boils;

In a reactor equipped with a stirrer and a temperature controller, 1,000 parts by weight of vinyl acetate, 1,000 parts by weight of a reaction solvent, and 10 to 20 parts by weight of a polymerization initiator a polymerization initiator solution preparation step of preparing a polymerization initiator solution by stirring for 30 to 60 minutes at a rate of 10 to 100 RPM after administration;

A purge gas selected from nitrogen or argon is continuously supplied to a flow reactor equipped with a stirrer and a temperature controller at a rate of 1 to 5 L/hour and discharged while reacting. 1,000 parts by weight of solvent/hour, 700-1,200 parts by weight of vinyl acetate/hour, 150-400 parts by weight of monomer/hour, and 48-80 parts by weight of the polymerization initiator solution prepared in the polymerization initiator solution preparation step at a rate of 48 to 80 parts by weight/hour While supplying, the pre-polymerization reaction proceeds for 1 to 5 hours while maintaining the reactor pressure at 250 to 350 atm and the temperature at 40 to 100°C. After the initial polymerization reaction is completed, the monomer is supplied to the reactor at a rate of 250 to 500 parts by weight/hour to perform polymerization for 1 to 5 hours, and then steam stripping the polymerization reaction solution extracted from the lower part of the continuous reactor. a copolymerization step to obtain a vinyl acetate copolymer by treatment, separating the copolymer from the solvent, and drying at a temperature of 40 to 80° C. for 12 to 48 hours under reduced pressure;

After dissolving 500 to 1,000 parts by weight of the vinyl acetate copolymer prepared in the copolymerization step to a uniform phase in 100,000 parts by weight of an aromatic solvent, it is added dropwise to 500,000 parts by weight of a strong base solution having a pH of 12 to 13 while hydrolysis is performed. proceed The suspension generated during the saponification is stirred at a speed of 100 to 500 RPM at room temperature for 1 to 8 hours, filtered and washed, and then 12 to 24 in a vacuum oven maintained at 40 to 80 ° C. dried for an hour. After drying the saponified powder is extruded to produce pellets with a size of 2 to 5 mm, dried in an oven at 40 to 80 ° C. a saponification step of preparing a coalescence;

100,000 parts by weight of polyethylene in the first hopper and the third hopper of a co-extruder equipped with a co-extrusion die and saponified vinyl acetate produced through the saponification step The mixed resin mixed with 20,000 parts by weight of the copolymer, and 120,000 parts by weight of the saponified vinyl acetate copolymer prepared through the saponification step were administered to the second hopper, and then the temperature conditions were: barrel 160 ~ 200 ℃, die is a hot water distribution to obtain a wrapping paper for hot water distribution through a packaging film forming step of molding a packaging film with a saponified vinyl acetate copolymer film layer inside by extrusion molding at a rate of 6 to 15 kg/hour at 160 to 200 ° C. a wrapping paper completion step;

A dish of 600 to 800 g obtained by adding 100 to 200 g of the soup material obtained in the soup material processing step to 500 to 600 g of the soup dish obtained in the soup cooking stage A meat soup cooking method with excellent stain resistance and flavor preservation completed by vacuum packaging immediately with wrapping paper to obtain a home-style meat soup pouch for distribution is about

As described above, the present invention has the effect of easily manufacturing meat soup and packaging film composition having excellent flavor preservation while having little contamination during packaging for distribution after production of meat soup.

1 is an exemplary view of a process flow according to completing the present invention.

An embodiment of the present invention capable of meeting the above object and characteristics in the best form will be described in detail with reference to FIG. 1 as follows.

Beef bone broth production step;

The present invention is a pressurized extractor (pressurized extractor) by adding 10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of beef bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices to maintain the temperature at 1.5 to 2 atmospheres at 110 to 125 ° C. Pressurized extraction for ~10 hours. When extraction is complete, the temperature of the pressurized extractor is lowered to 80~100℃, filtered to remove the residue, and sterilized to obtain 4~6 brix beef bone broth.

bovine ethmoid concentrate preparation step;

After storing 1,000 parts by weight of the beef bone broth prepared in the step of preparing the beef bone broth at a temperature of 0-5° C. for 6-12 hours, the tallow is separated by filtration. Using a vacuum concentrator, the beef ethmoid broth from which the tallow is separated is reduced at a temperature of 40-80°C to 0.01-0.5 atm, concentrated for 1-4 hours, and then sterilized to obtain a 20-30 brix beef ethmoid concentrate.

pork bone broth production step;

10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices were added to the pressurized extractor. . When extraction is complete, the temperature of the pressurized extractor is lowered to 80~100℃, filtered to remove the residue, and sterilized to obtain 4~6 brix pork bone broth.

preparing a pork bone concentrate;

The pork bone broth is coagulated at a temperature of 5 to 10° C. for 6 to 12 hours and then filtered to separate the pork. Using a vacuum concentrator, the pork bone broth from which the pork is separated is decompressed at a temperature of 40-80℃ to 0.01-0.5 atm, concentrated for 1-4 hours, and then sterilized to obtain 10-20 rix of pork bone concentrate.

Tang material processing step;

In a cooking pot, put 1,000 parts by weight of soup ingredients selected from beef bones or cattle, etc. from which blood and foreign substances have been removed, and 1,300 to 1,700 parts by weight of purified water, 1 to 5 parts by weight of plant leaves, and 10 to 20 parts by weight of spices. Heat for ~4 hours. When heating is complete, the broth is filtered to obtain pure broth, the boiled broth material is removed from the broth, and foreign materials such as plant leaves and spices are removed to process the broth material.

soup cooking stage;

When 400 to 800 parts by weight of the broth obtained in the soup material processing step is put into a separate cooking pot and heated and then boiled, 200 to 400 parts by weight of the beef bone concentrate prepared in the step of preparing the beef bone concentrate, 3 parts of the pork bone broth concentrate Add 10 parts by weight, 20-40 parts by weight of salt, and heat over low heat for 3 to 10 minutes. When heating is complete, stop heating, and after 1 to 10 minutes, add 1 to 10 parts by weight of thickener powder, mix well, reheat, and stop heating when the cooking pot boils.

Polymerization initiator solution preparation step;

In a reactor equipped with a stirrer and a temperature controller, 1,000 parts by weight of vinyl acetate, 1,000 parts by weight of a reaction solvent, and 10 to 20 parts by weight of a polymerization initiator After administration, the polymerization initiator solution is prepared by stirring at a speed of 10 to 100 RPM for 30 to 60 minutes.

copolymerization step;

A purge gas selected from nitrogen or argon is continuously supplied to a flow reactor equipped with a stirrer and a temperature controller at a rate of 1 to 5 L/hour and discharged while reacting. 1,000 parts by weight of solvent/hour, 700-1,200 parts by weight of vinyl acetate/hour, 150-400 parts by weight of monomer/hour, and 48-80 parts by weight of the polymerization initiator solution prepared in the polymerization initiator solution preparation step at a rate of 48 to 80 parts by weight/hour While supplying, the pre-polymerization reaction proceeds for 1 to 5 hours while maintaining the reactor pressure at 250 to 350 atm and the temperature at 40 to 100°C. After the initial polymerization reaction is completed, the monomer is supplied to the reactor at a rate of 250 to 500 parts by weight/hour to perform polymerization for 1 to 5 hours, and then steam stripping the polymerization reaction solution extracted from the lower part of the continuous reactor. After treatment, the copolymer is separated from the solvent and dried under reduced pressure at a temperature of 40 to 80° C. for 12 to 48 hours to obtain a vinyl acetate copolymer.

saponification step;

After dissolving 500 to 1,000 parts by weight of the vinyl acetate copolymer prepared in the copolymerization step to a uniform phase in 100,000 parts by weight of an aromatic solvent, it is added dropwise to 500,000 parts by weight of a strong base solution having a pH of 12 to 13 while hydrolysis is performed. proceed The suspension generated during the saponification is stirred at a speed of 100 to 500 RPM at room temperature for 1 to 8 hours, filtered and washed, and then 12 to 24 in a vacuum oven maintained at 40 to 80 ° C. dried for an hour. After drying the saponified powder is extruded to produce pellets with a size of 2 to 5 mm, dried in an oven at 40 to 80 ° C. make a composite.

Completion of wrapping paper for distribution of hot water;

100,000 parts by weight of polyethylene in the first hopper and the third hopper of a co-extruder equipped with a co-extrusion die and saponified vinyl acetate produced through the saponification step The mixed resin mixed with 20,000 parts by weight of the copolymer, and 120,000 parts by weight of the saponified vinyl acetate copolymer prepared through the saponification step were administered to the second hopper, and then the temperature conditions were: barrel 160 ~ 200 ℃, die is extrusion-molded at a rate of 6-15 kg/hour at 160-200 ° C., and passes through a packaging film forming step of molding a packaging film having a saponified vinyl acetate copolymer film layer inside to obtain a packaging paper for distribution of hot water.

Home-style meat soup pouch completion stage for distribution;

Distributing the soup obtained in the cooking step of cooking soup to 500-600 g of the broth and 100 to 200 parts by weight of the soup material obtained in the step of processing the soup material for 600-800 g of the dish obtained in the step of completing the wrapping paper for distribution of the soup. Vacuum-packed immediately with packaging paper for distribution to complete home-style meat soup pouch for distribution.

A method of cooking meat soup having excellent stain resistance and flavor preservation according to the present invention, a packaging film immediately packaging the same, and a method of completing a home-style meat soup pouch for distribution using the same will be described in more detail, and examples thereof will be described as follows.

The present invention will be described in more detail with reference to the following examples.

However, the scope of the present invention is not limited only to the illustrated examples.

Example 1 -For distribution with excellent stain resistance and flavor preservation home-cooked beef foot bath How to complete the pack.

10,000 g of purified water, 10,000 g of beef bones from which blood and foreign substances have been removed, 1,000 g of onion, 400 g of ginger, 300 g of garlic, and 100 g of black pepper were added to the pressurized extractor, and pressurized extraction was performed at 1.8 atm while maintaining the temperature at 120 °C for 6 hours. When extraction was complete, the temperature of the pressurized extractor was lowered to 80° C., filtered to remove spice residues, and sterilized to prepare 4 to 6 brix beef bone broth.

1,000 g of the beef bone broth prepared in the step of preparing the beef bone broth is stored at a temperature of 0-5° C. for 6 hours, and then filtered to separate the beef tallow. Using a vacuum concentrator, the beef bone broth from which beef tallow was separated was reduced at a temperature of 60° C. to 0.1 atmosphere, concentrated for 2 hours, and then sterilized to prepare 10-20 Brix bone broth.

10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices were added to the pressurized extractor. . When the extraction was completed, the temperature of the pressurized extractor was lowered to 80-100° C., filtered to remove the residue, and sterilized to prepare 4-6 brix pork bone broth.

The pork bone broth is coagulated at a temperature of 5 to 10° C. for 6 to 12 hours and then filtered to separate the pork. Pig bone broth from which pork is separated using a vacuum concentrator is decompressed at a temperature of 40-80℃ to 0.01-0.5 atm, concentrated for 1-4 hours, and then sterilized to produce 10-20 brix of pork bone broth. A concentrate was prepared.

Put 1,000 g of beef leg from which blood and foreign substances have been removed in a cooking pot, add 1,500 g of purified water, 3 g of bay laurel, 10 g of whole ginger, and 5 g of whole pepper, and heat at 110-125°C for 2 hours. After filtering the heated mixture, separating the broth, and removing plant leaves, spices, and other foreign substances, prepare the trimmed beef leg material.

When it starts to boil after putting 400 to 800 parts by weight of the broth obtained while preparing the beef leg material in a separate cooking pot, it starts to boil. Add 10 parts by weight, 20-40 parts by weight of salt, and heat over low heat for 3 to 10 minutes. When heating is complete, stop heating, and after 1 to 10 minutes, add 1 to 10 parts by weight of thickener powder, mix well, and then stop heating when reheating?

A polymerization initiator solution was prepared by administering 1,000 g of vinyl acetate, 1,000 g of tert-butyl alcohol, and 15 g of tert-butyl perpivalate to the reactor, followed by stirring at a speed of 50 RPM for 30 minutes.

While continuously supplying nitrogen at a rate of 2 L/hour to a continuous reactor and discharging it, 1,000 g/hour of tert-butyl alcohol, 800 g/hour of vinyl acetate, 260 g/hour of ethylene and the polymerization initiator solution prepared in the polymerization initiator solution preparation step While supplying at a rate of 60 g/hour, the initial polymerization reaction proceeds for 1 hour while maintaining the reactor pressure at 300 atmospheres and the temperature at 80°C. After the initial polymerization reaction is completed, polymerization is carried out in the reactor at a rate of 300 g/hour of ethylene for 4 hours, and then the polymerization reaction solution extracted from the lower part of the continuous reactor is steam stripped to separate the copolymer from the solvent and then 60° C. A vinyl acetate copolymer having a vinyl acetate content of 40 wt% was prepared by drying under reduced pressure at a temperature of 24 hours.

After dissolving 500 g of a vinyl acetate copolymer in 100,000 g of toluene to become a homogeneous phase, saponification proceeds while dropwise adding it to 500,000 g of a potassium hydroxide/ethanol solution having a pH of 13. The resulting suspension was stirred at room temperature for 6 hours at 100 RPM, filtered and washed, and then dried in a vacuum oven maintained at 60° C. for 12 hours. After the dried saponified powder was extruded to prepare pellets having a size of 2 to 3 mm, dried in an oven at 60° C. and subjected to a particle size selection process to prepare a saponified vinyl acetate copolymer.

Administer a mixed resin of 100,000 g of linear low-grade polyethylene and 20,000 g of saponified vinyl acetate copolymer to the first and third hoppers of the co-extruder equipped with a co-extrusion die, and 120,000 g of saponified vinyl acetate copolymer to the second hopper Then, the temperature conditions are 160 to 180 ° C., and the die is 170 ° C., and extrusion molding is performed at a rate of 10 kg / hour to form a packaging film having a saponified vinyl acetate copolymer film layer inside.

Wrapping paper for soup distribution obtained in the completion step of wrapping paper for distribution of soup is hung on an automatic packaging machine, and the soup dish obtained in the step of cooking soup is put in 520-600 g of broth and 180-200 g of beef leg material for broth obtained in the step of processing the broth material. Instantly vacuum-pack 600-800 g of beef foot soup with wrapping paper for distribution to obtain a home-style beef foot soup pack for distribution.

Example 2 - For distribution with excellent stain resistance and flavor preservation home-cooked How to complete the beef bone soup pack.

10,000 g of purified water, 10,000 g of beef bones from which blood and foreign substances have been removed, 1,000 g of onion, 400 g of ginger, 300 g of garlic, and 100 g of black pepper were added to the pressurized extractor, and pressurized extraction was performed at 1.8 atm while maintaining the temperature at 120 °C for 6 hours. When extraction was complete, the temperature of the pressurized extractor was lowered to 80° C., filtered to remove spice residues, and sterilized to prepare 4 to 6 brix beef bone broth.

1,000 g of the beef bone broth prepared in the step of preparing the beef bone broth is stored at a temperature of 0-5° C. for 6 hours, and then filtered to separate the beef tallow. Using a vacuum concentrator, the beef bone broth from which beef tallow was separated was reduced at a temperature of 60° C. to 0.1 atmosphere, concentrated for 2 hours, and then sterilized to prepare 10-20 Brix bone broth.

10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices were added to the pressurized extractor. . When the extraction was completed, the temperature of the pressurized extractor was lowered to 80-100° C., filtered to remove the residue, and sterilized to prepare 4-6 brix pork bone broth.

The pork bone broth is coagulated at a temperature of 5 to 10° C. for 6 to 12 hours and then filtered to separate the pork. Using a vacuum concentrator, the pork bone broth from which the pork was separated was decompressed at a temperature of 40-80° C. to 0.01-0.5 atm, concentrated for 1 to 4 hours, and then sterilized to prepare a 10-20 Brix pork bone concentrate.

Put 1,000g of beef bone removed from blood and foreign substances in a cooking pot, put 1000g of beef loincloth, 1,500g of purified water, 3g of laurel, 10g of whole ginger, and 5g of whole pepper, and heat at 110~125℃ for 2 hours. After filtering the heated mixture and separating the broth, the beef shank is removed, plant leaves, spices, and other foreign substances are removed to prepare the trimmed beef bone material.

When the broth obtained while preparing the beef bone material is put into a separate cooking pot by 400 to 800 parts by weight, heated and then boiled, 200 to 400 parts by weight of the beef bone concentrate prepared in the step of preparing the beef bone concentrate, 3 parts of the pork bone broth concentrate Add 10 parts by weight, 20-40 parts by weight of salt, and heat over low heat for 3 to 10 minutes. When heating is complete, stop heating, and after 1 to 10 minutes, add 1 to 10 parts by weight of thickener powder, mix well, reheat, and stop heating when the cooking pot boils.

A polymerization initiator solution was prepared by administering 1,000 g of vinyl acetate, 1,000 g of tert-butyl alcohol, and 15 g of tert-butyl perpivalate to the reactor, followed by stirring at a speed of 50 RPM for 30 minutes.

While continuously supplying nitrogen at a rate of 2 L/hour to a continuous reactor and discharging it, 1,000 g/hour of tert-butyl alcohol, 800 g/hour of vinyl acetate, 260 g/hour of ethylene and the polymerization initiator solution prepared in the polymerization initiator solution preparation step While supplying at a rate of 60 g/hour, the initial polymerization reaction proceeds for 1 hour while maintaining the reactor pressure at 300 atmospheres and the temperature at 80°C. After the initial polymerization reaction is completed, polymerization is carried out in the reactor at a rate of 300 g/hour of ethylene for 4 hours, and then the polymerization reaction solution extracted from the lower part of the continuous reactor is steam stripped to separate the copolymer from the solvent, and then at 60 ° C. A vinyl acetate copolymer having a vinyl acetate content of 40 wt% was prepared by drying under reduced pressure at a temperature of 24 hours.

After dissolving 500 g of a vinyl acetate copolymer in 100,000 g of toluene to become a homogeneous phase, saponification proceeds while dropwise adding it to 500,000 g of a potassium hydroxide/ethanol solution having a pH of 13. The resulting suspension was stirred at room temperature for 6 hours at 100 RPM, filtered and washed, and then dried in a vacuum oven maintained at 60° C. for 12 hours. After the dried saponified powder was extruded to prepare pellets having a size of 2 to 3 mm, dried in an oven at 60° C. and subjected to a particle size selection process to prepare a saponified vinyl acetate copolymer.

Administer a mixed resin of 100,000 g of linear low-grade polyethylene and 20,000 g of saponified vinyl acetate copolymer to the first and third hoppers of the co-extruder equipped with a co-extrusion die, and 120,000 g of saponified vinyl acetate copolymer to the second hopper Then, the temperature conditions are 160 to 180 ° C., and the die is 170 ° C., and extrusion molding is performed at a rate of 10 kg / hour to form a packaging film having a saponified vinyl acetate copolymer film layer inside.

Hang the wrapping paper for soup distribution obtained in the completion step of wrapping paper for distribution of soup on an automatic packaging machine, and add 100 to 150 g of beef shank meat material for soup prepared in the step of processing the broth material to 500 to 650 g of the soup dish obtained in the cooking step of soup cooking. Immediately vacuum-pack the 600-800 g of beef foot soup prepared with the wrapping paper for distribution to obtain a home-style beef foot soup pack for distribution.

As described above, the present invention can easily manufacture meat soup with excellent flavor preservation and low contamination even when the meat soup comes into contact with the packaging material due to an external impact during delivery after the production of home-style meat soup, and its use value will be awesome

Claims (3)

4 to 6 brix (brix) beef bone broth production step of preparing beef bone broth;
a bovine ethmoid concentrate preparation step of concentrating the ethmoid broth prepared in the beef ethmoid broth production step and then sterilizing to prepare 10-20 brix beef ethmoid concentrate;
A pork bone broth production step of preparing 4 to 6 brix beef bone broth;
a pork bone concentrate preparation step of concentrating the pork bone broth and then sterilizing it to prepare 10-20 brix pork bone concentrate;
A soup material processing step of placing a soup material selected from beef bones or beef bones in a cooking pot, heating the boiled broth material, and removing foreign substances, such as plant leaves and spices, from the broth to process the broth material;
After heating the broth obtained in the soup material processing step, when it starts to boil, add beef bone concentrate, pork bone broth concentrate, and salt to it and heat it. When heating is complete, add thickener powder and reheat, and when the cooking pot boils, heat And the cooking step of cooking soup to stop;
A polymerization initiator solution preparation step of preparing a polymerization initiator solution;
A copolymerization step of separating the copolymer from the solvent by steam stripping the polymerization reaction solution, and then drying under reduced pressure to obtain a vinyl acetate copolymer;
After drying the dried saponified powder through an extrusion process, pellets with a size of 2 to 5 mm are manufactured, dried in an oven at 40 to 80 ° C, and saponified vinyl acetate air through a particle size selection process a saponification step of preparing a coalescence;
A wrapping paper for hot water distribution completion step to obtain a hot water distribution wrapping paper through a packaging film forming step of molding a packaging film having a saponified vinyl acetate copolymer film layer on the inside;
A dish of 600-800 g, prepared by adding 100-200 parts by weight of the soup material obtained in the soup material processing step, to 500-600 g of the soup dish obtained in the soup cooking step, and the soup obtained in the soup distribution wrapping paper completion step A method of completing home-cooked meat-tang pouch for distribution with excellent contamination resistance and flavor preservation by vacuum packaging immediately with distribution wrapping paper to obtain a home-style meat-tang pouch for distribution. 10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of beef bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices are added to a pressurized extractor, and the temperature is maintained at 110 to 125°C at 1.5 to 2 atm for 4 to 10 hours. After the extraction is completed, the pressure extractor temperature is lowered to 80-100° C., filtered to remove the residue, and sterilized to prepare 4-6 brix beef bone broth production step;
After storing 1,000 parts by weight of the beef bone broth prepared in the step of preparing the beef bone broth at a temperature of 0-5° C. for 6-12 hours, filtration to separate the beef tallow, and then using a vacuum concentrator, 40 A bovine ethmoid concentrate preparation step of reducing the pressure to 0.01-0.5 atm at a temperature of ~80°C, concentrating for 1 to 4 hours, and then sterilizing to prepare a 10-20 brix bovine ethmoid concentrate;
10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices are added to the pressurized extractor to extract under pressure for 4 to 10 hours while maintaining the temperature at 110 to 125°C at 1.5 to 2 atmospheres. , when the extraction is complete, lowering the temperature of the pressurized extractor to 80 ~ 100 ℃, filtering, removing the residue, and sterilizing the pork bone broth production step of producing 4 to 6 brix ethm bone broth;
The pork bone broth is coagulated at a temperature of 5 to 10 ° C. for 6 to 12 hours, filtered to separate the pork, and the pork bone broth from which the pork is separated using a vacuum concentrator is reduced at a temperature of 40 to 80 ° C. to 0.01 to 0.5 atm. a pig bone concentrate production step of preparing a 10-20 brix pig bone concentrate by sterilizing after concentration for 1 to 4 hours;
In a cooking pot, put 1,000 parts by weight of beef bones or broth ingredients selected from beef bones, from which blood and foreign substances have been removed, 1,300 to 1,700 parts by weight of purified water, 1 to 5 parts by weight of plant leaves, and 10 to 20 parts by weight of spices. After heating for 1 to 4 hours, when the heating is completed, the broth material processing step of filtering the broth to obtain pure broth, recovering the boiled broth material from the broth, removing plant leaves and spice material foreign substances, and processing the broth material;
When 400 to 800 parts by weight of the broth obtained in the soup material processing step is put in a separate cooking pot and heated and then boiled, 200 to 400 parts by weight of the beef bone concentrate prepared in the step of preparing the beef bone concentrate, 3 parts by weight of the pork bone broth Add 10 parts by weight, 20-40 parts by weight of salt, heat over low heat for 3 to 10 minutes, stop heating when heating is complete, and after 1 to 10 minutes, add 1 to 10 parts by weight of thickener powder, mix well, and reheat to cook Home-style meat soup cooking method for distribution with excellent stain resistance and flavor preservation, completed with the cooking step of stopping the heating when the pot boils. delete

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