KR102468843B1 - Manufaturing method of seasoned meat sausage and the made seasoned meat sausage thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a seasoned meat sausage and the seasoned meat sausage produced thereby, which manufacture a seasoned sausage using Eonyang Bulgogi raw meat and seasoning sauce and provide the texture of a beef desired by consumers. Therefore, the structure of the present invention is improved so that the seasoned sausage suitable for the consumer's taste can be manufactured.

Description

Method for manufacturing seasoned meat sausage and seasoned meat sausage manufactured thereby

The present invention relates to a method for manufacturing seasoned meat sausages and seasoned meat sausages produced thereby, and in particular, seasoned sausages are prepared using Eonyang Bulgogi-style raw meat and seasoning sauce, and the texture of beef desired by consumers is provided, thereby increasing consumer satisfaction. It relates to a method for manufacturing a seasoned meat sausage whose structure is improved so that a seasoned sausage suitable for taste can be manufactured, and a seasoned meat sausage manufactured thereby.

Recently, due to the improvement of the economic level, the composition of the Korean people's diet and the form of dietary life are diversifying. In particular, in meat and meat products, there is a demand for the development of various meat products focusing on health rather than the existing nutritional value.

Among them, low-fat meat products considering the high calorie of existing processed meat products and functional meat products with functional ingredients added are the main ones.

This reflects the diverse needs of modern consumers who expect health and well-being as well as the nutritional value of processed meat products.

Therefore, it is necessary to conduct extensive research on processed meat products using various substitutes and functional materials while maintaining the original taste and various values of the product.

In general, sausage is a processed food mainly made of meat that is enjoyed as a food. There are two main types of these sausages. First, general sausage refers to meat (including those mixed with eggs of less than 10% of the meat content) with seasonings and spices added, then filled in a casing and aged and dried, smoked or heated, Second, mixed sausages are aged by adding seasonings and spices to meat (including mixtures of fish meat or eggs with less than 20% of the total meat content) that have been cured or not cured and ground or finely ground, and then filled in a casing. · It may be dried, smoked or heat treated.

Sausage prepared in this way can consume a large amount of protein contained in meat, but there is a problem that nutritional imbalance may occur due to insufficient intake of various nutrients including dietary fiber and minerals contained in various vegetables there was

As for the conventional prior art related to the conventional sausage manufacturing method, as disclosed in Korean Patent Registration No. 10-1975496 "Method for manufacturing sausage using deep sea water and sausage produced thereby" (registration date: 2019.04.29), pork Pork preparation step of preparing and cutting; A pork immersion and washing step of immersing and washing the cut pork in a salt solution of deep sea water; Salt solution preparation step of preparing a salt solution; A salting step of immersing the washed pork in a salting solution to remove the salting solution after salting; A pork chopping step of mincing and chopping the cured pork; A seasoning salt solution preparation step of preparing a seasoning salt solution mixed with the chopped pork; A seasoning salt solution immersion step of immersing the chopped pork in a seasoning salt solution; A first aging step of aging the pork immersed in the seasoning salting solution; A mixing step of mixing the aged pork and ingredients; and a second maturation step of maturing the mixture of the aged pork and ingredients, wherein in the pork immersion and washing step, the deep sea water salt solution is prepared by dissolving the deep sea water salt in purified water to have a concentration of 0.3 to 0.6% by weight. After mixing 100 to 150 parts by weight of deep sea water salt solution with respect to 100 parts by weight of the cut pork, immersed at a temperature of 10 to 15 ° C. for 5 to 10 hours, the deep sea water salt is deep sea water and After preparing a mixed solution by mixing fermented green tea leaves in a weight ratio of 60:40 to 80:20, the mixed solution is dried to prepare fermented green tea leaf salt, and the fermented green tea leaf salt is 8000 to 950 Melting at ° C. for 7 to 12 hours to prepare deep sea water salt, and in the salting solution preparation step, the salting solution contains 1 to 3 parts by weight of cinnamon, 2 to 5 parts by weight of ginger, 1 to 3 parts by weight of licorice, 3 to 3 parts by weight of jujube After mixing in a weight ratio of 6 parts by weight, 2 to 4 parts by weight of five spices, 1 to 3 parts by weight of Angelica gigas, and 30 to 60 parts by weight of purified water, the mixture was heated at a temperature of 80 to 90 ° C. for 20 to 50 minutes, and the cinnamon and ginger were mixed. , It is prepared by removing licorice, jujube, five spice and angelica, and in the seasoning salt solution preparation step (S600), the seasoning salt solution contains 25 to 35 parts by weight of soy sauce, 1 to 5 parts by weight of salt, 5 to 10 parts by weight of rice wine, 5 to 15 parts by weight of garlic juice, 3 to 7 parts by weight of onion, 3 to 7 parts by weight of green onion, 3 to 7 parts by weight of pepper powder, 5 to 15 parts by weight of sugar, 5 to 10 parts by weight of honey and 30 to 50 parts by weight of purified water It is characterized in that it is prepared by mixing in a weight ratio.

Other prior art related to the conventional sausage manufacturing method is Korean Patent Publication No. 10-0760944 "Sausage Manufacturing Method and Sausage" (Registration Date: 2007.09.17), pork and crushing and stirring at the same time by putting ice (first input); The agitation of the stirrer continues, and the step of stirring by adding salt (NaCl), ascorbic acid (L-ascorbic acid), and nitrite (nitrite); The agitation of the stirrer continues, adding MSG, sugar, and sodium phosphate and stirring; Stirring with the stirrer continues, adding spices (white pepper, allspice, nutmeg, sage) and stirring; Stirring with the stirrer continues, adding casein, fat and ice (secondary input) and stirring; The agitation of the agitator is continued, and mixing isolate soybean protein (ISP), starch and ginseng powder or ginseng steamed red powder are added and stirred; Putting the agitated material after the above steps into a shell (=PVDC pack, casing) and casing it into a sausage; Boiling the packed sausage in water at 60-80° C. for 60-100 minutes; It consists of steps in which the boiled sausage is showered with cold water, and the main ingredients {(pork weight ratio 50-70%), (fat weight ratio 10-30%), (ice weight ratio 10-30%)} are 100%, and accordingly Salt (0.5-3%), ascorbate (0.001-0.5%), nitrite (0.0001-0.5%), Miwon (0.1-1%), sugar (0.1-1%), sodium phosphate ( 0.1-1%), white pepper (0.01-1%), allspice (0.01-2%), nutmeg (0.001-0.5%), sage (0.001-0.5%), casein (0.1-5%), It is to provide a method for manufacturing functional sausages that have anticancer activity by adding isolated soybean protein (=ISP; 0.1-5%), starch (0.1-5%), and ginseng powder or red ginseng powder (0.5-7%). .

However, sausage products are manufactured by a heating method in which the material of the existing sausage is boiled or steamed using a steamer after filling the material, but in this case, the manufacturing time is longer than that of the direct fire method, the flavor is deteriorated, and there is a concern that the juice may escape.

When heating existing sausages by direct fire, there is a concern that the surface color of the sausage may vary depending on the part, so there is a concern that consumers may not prefer it.

In addition, in the case of existing sausages, different tastes are given by direct fire or smoking, but there is a concern that consumers will easily get tired of them due to the limited taste.

Korean Patent Registration No. 10-1975496 "Method for manufacturing sausage using deep sea water and sausage manufactured thereby" (registration date: 2019.04.29) Korean Patent Registration No. 10-0760944 "Sausage Manufacturing Method and Sausage" (registration date: 2007.09.17)

The present invention was created to solve these problems in view of the above-mentioned problems, and its purpose is to manufacture seasoned sausages using raw meat and seasoning sauce of Eonyang Bulgogi method and to provide the texture of beef desired by consumers, so that consumers It is an object of the present invention to provide a method for manufacturing a seasoned meat sausage whose structure is improved so that a seasoned sausage suitable for taste can be manufactured, and a seasoned meat sausage produced by the method.

The present invention for achieving the above object comprises a first step of preparing beef raw meat by slicing and shredding the raw meat while maintaining the temperature of the shredded raw meat at 5 ° C or less; A second step of measuring and preparing a plurality of sub-materials and heating the prepared sub-materials to prepare and prepare a seasoning sauce; The sliced raw meat and binder are put into the stirrer for primary stirring, and after the first stirring, the seasoning sauce that has passed through the second step is put into the stirrer for second stirring, and agar powder, a thickener, is added into the stirrer, and 3 A third step of stirring and stirring so that the temperature of the material dough after stirring is maintained at 7 to 10 ° C; a fourth step of filling a natural casing with the agitated material dough; Fifth, the natural casing filled with the material is washed before heating with a steamer, and the cleaned natural casing is preheated and heated with a steamer to manufacture sausages, and then the steam is exhausted from the steamer and the sausage is taken out of the steamer. step; And a sixth step of putting the sausage taken out from the steamer into the cooler, cooling it with cooling water, packaging the cooled sausage in a wrapping paper, and releasing it as a product, wherein the seasoning sauce is purified water based on 100 parts by weight of raw meat. 6.0 to 9.0 parts by weight, malt starch syrup 5.0 to 8.0 parts by weight, pear puree 5.0 to 8.0 parts by weight, white sugar 1.8 to 4.5 parts by weight, grilled taste extract 0.8 to 3.5 parts by weight, onion 0.8 to 3.5 parts by weight, garlic 0.5 to 3.0 parts by weight parts by weight, soy sauce 0.01-2.0 parts by weight, sesame oil 0.01-2.0 parts by weight, refined salt 0.01-1.0 parts by weight, complex phosphate mixture 0.01-0.5 parts by weight, flavor enhancer 0.01-1.0 parts by weight, plum undiluted solution 0.01-1.0 parts by weight , 0.01 to 1.0 parts by weight of glycine, 0.01 to 1.0 parts by weight of vitamin C, 0.001 to 0.25 parts by weight of xanthan gum, and 0.001 to 0.25 parts by weight of black pepper powder. When it reaches 90 ° C., it is characterized in that it is produced through a process of preparing a seasoning sauce by stopping heating after holding for a certain period of time.

The meat raw material in the first step is sliced to a thickness of 1 mm and a length of 5 mm, and the composite phosphate mixture is a mixture of sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate, and the first stirring in the third step It is stirred by rotating the stirrer at 50 to 100 rpm, and the second and third stirring of the third step is stirred at a rotational speed faster than the first stirring.

Heating for the preparation of the seasoning sauce is to stop heating after reaching 90 ° C. and maintaining the temperature for 4 to 5 minutes.

The third step is to put 0.1 to 0.5 parts by weight of a binder and 0.1 to 0.8 parts by weight of agar powder into the stirrer with respect to 100 parts by weight of the raw meat.

The fifth step is a preheating step of preheating for 10 to 15 minutes to control the sausage core temperature at a steamer temperature of 55 to 60 ° C., and heating for 15 to 25 minutes at a steamer temperature of 60 to 87 ° C. A heating step, and an exhausting step of exhausting steam from the steamer to take out the heat-treated sausage to the outside of the steamer.

The sixth step is to cool by providing cooling water at a temperature of 0 to 1 ° C. to the sausage side for 30 to 40 minutes in the cooler.

Another feature of the present invention is that the seasoned meat sausage manufactured by the above-described manufacturing method is prepared by filling the inside of a natural casing with a mixture of raw meat and seasoning sauce, followed by heating and cooling.

In the present invention, after slicing the raw meat in an Eonyang style, seasoning it using a seasoning sauce, filling the dough kneaded through a stirrer into a natural casing, and preheating and heat-treating it using a steamer to prepare a sausage, It has a useful advantage of providing a seasoned sausage suitable for taste.

In addition, the present invention prepares a seasoning sauce by heating a plurality of sub-materials to a temperature close to 90 ° C., so that the sugar content, salinity and moisture can be easily controlled even after mixing with raw meat, the taste can be balanced, and the umami and flavor can be improved. have the advantage of being able to

The present invention has a useful advantage of uniformly heating to the core while preventing flavor deterioration by heating according to different temperature conditions and time according to the preheating and heating process in the third step, which is the stirring step.

1 is a flowchart sequentially showing a method for manufacturing seasoned meat sausage according to the present invention.

In describing the present invention, if it is determined that a detailed description of a related known technology or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. In addition, terms to be described later are terms defined in consideration of functions in the present invention, and may vary according to a user's intention or custom. Therefore, the definition should be made based on the contents throughout this specification. In addition, 'including' a certain component means that other components may be further included, rather than excluding other components unless otherwise stated.

As shown in Figure 1, the method for manufacturing seasoned sausage according to the present invention includes a first step (S1) of preparing beef raw meat by slicing and shredding the raw meat while maintaining the temperature of the shredded raw meat at 5 ° C or less; A second step (S2) of measuring and preparing a plurality of sub-materials and heating the prepared sub-materials to prepare a seasoning sauce; The sliced raw meat and binder are put into the stirrer and stirred first, and after the first stirring, the seasoning sauce that has passed through the second step (S2) is put into the stirrer for second stirring, and agar powder as a thickener is added into the stirrer. A third step (S3) of adding, stirring the third time, and stirring the material dough after stirring to maintain a temperature of 7 to 10 ° C; A fourth step (S4) of filling the agitated material dough into a natural casing; Fifth, the natural casing filled with the material is washed before heating with a steamer, and the cleaned natural casing is preheated and heated with a steamer to manufacture sausages, and then the steam is exhausted from the steamer and the sausage is taken out of the steamer. Step (S5); And a sixth step (S6) of putting the sausage taken out from the steamer into the cooler, cooling it with cooling water, and packaging the cooled sausage in a wrapping paper to release it as a product.

In the first step (S1), the beef chuck roll is cut and shredded into pieces with a thickness of 1 mm and a length of 5 mm with a high-speed slicer so as to preserve the texture and texture of the beef.

The first step (S1) uses the Eon-style beef bulgogi method, which is made by seasoning beef after slicing it thinly. It is preferable to keep it below °C.

The seasoning sauce prepared in the second step (S2) is based on 100 parts by weight of raw meat, 6.0 to 9.0 parts by weight of purified water, 5.0 to 8.0 parts by weight of malt starch syrup, 5.0 to 8.0 parts by weight of pear puree, 1.8 to 4.5 parts by weight of white sugar, Grilled taste extract 0.8 ~ 3.5 parts by weight, onion 0.8 ~ 3.5 parts by weight, garlic 0.5 ~ 3.0 parts by weight, soy sauce 0.01 ~ 2.0 parts by weight, sesame oil 0.01 ~ 2.0 parts by weight, refined salt 0.01 ~ 1.0 parts by weight, complex phosphate mixture 0.01 to 0.5 parts by weight, flavor enhancer 0.01 to 1.0 parts by weight, undiluted plum 0.01 to 1.0 parts by weight, glycine 0.01 to 1.0 parts by weight, vitamin C 0.01 to 1.0 parts by weight, xanthan gum 0.001 to 0.25 parts by weight, black pepper powder 0.001 to 0.25 parts by weight After heating the sub-materials composed of the mixing ratio of parts by weight to reach 90 ° C, which is the temperature before boiling, when it reaches 90 ° C, after holding for a certain time, the heating is stopped to prepare a seasoning sauce.

The purified water is added to make the stability of the emulsification due to the formation of a matrix for preparing the sauce, and the water retention capacity works. , When it exceeds 9.0 parts by weight, there is a disadvantage in that it is difficult to secure emulsion stability.

The malt starch syrup performs the function of providing sugar and gloss of the sauce, and when it is less than 5.0 parts by weight with respect to 100 parts by weight of the raw meat, the sugar content and gloss become insufficient, and when it exceeds 8.0 parts by weight, the sugar content becomes strong and suitable for consumer's taste. There is a risk of not being able to do it.

The pear puree performs the function of providing taste, sugar content, and moisture retention to the sauce, and when it is less than 5.0 parts by weight with respect to 100 parts by weight of the raw meat, the sugar content is reduced, and when it exceeds 8.0 parts by weight, the sugar content is reduced. becomes stronger and the water content increases, which may cause oil-water separation.

The white sugar functions to improve flavor, enhance water retention, and contribute to meat tenderization, and when it is less than 1.8 parts by weight based on 100 parts by weight of the raw meat, the sugar content decreases, the flavor improving ability is insufficient, and water retention is insufficient. In the case of more than 4.5 parts by weight, there is a disadvantage that the sugar content becomes excessive.

The grilled taste extract is intended to give the unique taste of Eon-style grilled meat, and when it is less than 0.8 parts by weight based on 100 parts by weight of raw meat, the unique taste of sausage is insufficient, and when it exceeds 3.5 parts by weight, the unique grilled extract The downside is that it can taste bitter.

The onion has a function of imparting harmony of taste, and when it is less than 0.8 parts by weight relative to 100 parts by weight of the raw meat, the balance of taste is insufficient, and when it exceeds 3.5 parts by weight, the moisture increases, which may cause oil-water separation. .

The garlic performs a function of imparting harmony of taste, and when it is less than 0.5 parts by weight with respect to 100 parts by weight of raw meat, the balance of taste is insufficient, and when it exceeds 3.0 parts by weight, the moisture increases, so there is a risk of oil-water separation. have.

The soy sauce performs the function of providing salinity and moisture and imparting savory taste, and when it is less than 0.01 parts by weight with respect to 100 parts by weight of raw meat, the taste is not balanced, and when it exceeds 2.0 parts by weight, the amount of water increases and oil-water separation occurs. phenomenon may occur.

The sesame oil performs a function of imparting harmony of taste, and if it is less than 0.01 parts by weight relative to 100 parts by weight of raw meat, the taste is not balanced, and if it exceeds 2.0 parts by weight, it is an oil product, so if it is excessive, oil-water separation may occur there is

The refined salt performs the function of improving storage stability and enhancing water retention and binding power, and when less than 0.01 parts by weight with respect to 100 parts by weight of raw meat, there is a risk of weakening salinity and insufficient water retention and binding power, and when it exceeds 1.0 parts by weight, it is excessive. There is a concern that consumers may not prefer it due to strong saltiness when taking it.

The complex phosphate mixture is a mixture of sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate, and functions to increase water retention and reduce heating yield. This becomes insufficient, and when it exceeds 0.5 parts by weight, side effects due to overdose may occur.

The flavor enhancer (sodium glutamate) is intended to provide MSG-specific umami, and when it is less than 0.01 parts by weight based on 100 parts by weight of raw meat, the umami taste becomes insufficient, and when it exceeds 1.0 parts by weight, sodium is excessively consumed. there is

The plum undiluted solution performs functions such as flavor, savory taste, and sugar content. When it is less than 0.01 part by weight based on 100 parts by weight of raw meat, the flavor and savory taste become insufficient, and when it exceeds 1.0 part by weight, the taste is not balanced. there is

The glycine is intended to improve the freshness of food, and when it is less than 0.01 parts by weight based on 100 parts by weight of raw meat, the function of improving the freshness of glycine is insufficient, and when it exceeds 1.0 parts by weight, there are no side effects, but in case of overdose Harmful functional disorders may occur in the body.

The vitamin C is to prevent the color of food from changing due to oxidation and to maintain the taste and aroma of food, and when it is less than 0.01 parts by weight based on 100 parts by weight of raw meat, the above function cannot be performed , In excess of 1.0 parts by weight, there is a disadvantage in that a slight acidity is felt and the taste is spoiled.

The xanthan gum serves as a thickener and increases the viscosity of physical properties upon addition to facilitate moisture control. , When it exceeds 0.25 parts by weight, there is a risk that the texture of the sausage product will become hard or stiff.

The black pepper powder is intended to perform the function of removing the odor of the raw meat, and if it is less than 0.001 parts by weight relative to 100 parts by weight of the raw meat, the odor of the raw meat cannot be caught, and if it exceeds 0.25 parts by weight, the flavor of the pepper becomes stronger. There is a downside that hurts.

The seasoning sauce is to put the above-mentioned sub-materials into a container, heat the container, and when reaching 90° C., which is the temperature before the sub-materials boil, maintain the temperature for 4 to 5 minutes and then stop heating. By maintaining the sub-materials constituting the seasoning sauce for about 4 to 5 minutes at the temperature before boiling, it is possible to obtain a heating effect at a high temperature and damage the salinity and sweetness as the yield is lost due to excessive heating. Can be prevented.

The third step (S3) is to stir the raw meat and the seasoning sauce prepared in the second step (S2) in the stirrer, and has a total of three stirring processes.

In the third stirring process, the sliced raw meat and binder are put into the stirrer, rotated at low speed (50 to 100 rpm) for 4 to 7 minutes to bind the shredded raw meat, and the first stirring is performed. The seasoning sauce prepared through the second step (S2) is put into the stirrer and stirred for the second time, and agar powder as a thickener is added into the stirrer and stirred for the third time, so that the temperature of the material dough after stirring is maintained at 7 to 10 ° C. It has a stirring process.

At this time, since the binding of the crushed raw meat through the first stirring is achieved to some extent, the stirring time is reduced by stirring at a rotational stirring speed that is about twice as fast as during the first stirring at the time of the second and third stirring. be able to

In the first stirring step, when the stirring time is less than 4 minutes, the binder and the raw meat are not mixed well, and when the time exceeds 7 minutes, the binding force is excessive, which may harm the texture of the sausage product.

The binder is a complex phosphate mixture, and is composed of sodium polyphosphate, maltodextrin, sodium pyrophosphate, sodium acid pyrophosphate, vitamin C, sodium citrate, and tea extract.

The binder has a function of enhancing binding force and stabilizing the color of meat, and is added in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of raw meat.

If the binder is less than 0.1 parts by weight with respect to 100 parts by weight of raw meat, the binding force is insufficient, and if it exceeds 0.5 parts by weight, there is a risk of harm to the body due to overdose.

The agar powder is to serve as a thickener, and 0.1 to 0.8 parts by weight of O is added to 100 parts by weight of raw meat.

When the agar powder is less than 0.1 parts by weight based on 100 parts by weight of raw meat, it is difficult to control moisture, and when it exceeds 0.8 parts by weight, the texture of the sausage may become hard or stiff.

If the temperature of the material kneaded after being stirred through the stirrer is less than 7 ° C, the binding force is insufficient and there is a concern that oil-water separation may occur due to this, and if the temperature exceeds 10 ° C, emulsification proceeds and product characteristics may not appear there is

In the fourth step (S4), the material dough stirred through the third step (S3) is filled in a natural casing (pork farm casing).

At this time, the material dough filled in the natural casing is filled with a weight of 119 to 125% greater than the weight of the final sausage product, considering that the weight is reduced through the heating process in the fifth step (S5).

For example, when the weight of the final sausage product is 80 g, the weight of the material dough filled in the natural casing is filled with 95 to 100 g.

The fifth step (S5) includes a washing process of washing foreign substances on the surface of the natural casing filled with material dough with lukewarm water, and a heating process of injecting the natural casing after the washing process into a steamer and cooking and heating the surface, , It consists of an exhaust process for exhausting the steam in the steamer to the outside.

In the cleaning process, foreign substances that may be present on the surface of the natural casing can be washed using lukewarm water at around 25° C.

The heating process is divided into a preheating process and a heating process. In the preheating process, the temperature in the steamer is maintained in the temperature range of 55 to 60° C. and preheating is performed for 10 minutes or more. It is maintained in the temperature range of ~87 ° C and heated for 15 to 25 minutes.

At this time, in the preheating step, by gradually preheating until the temperature of the inner core of the natural casing approaches a temperature of 60° C., it is possible to prevent a rapid temperature change of the material dough before the heating step.

In the heating process, steam heating is performed in a temperature range of 60 to 87 ° C. When heated to a temperature higher than 87 ° C., the hardness is lowered and softened, and excessive high heat causes a decrease in flavor.

The exhausting process is a post-processing process of the heating process, and before withdrawing the sausage product from the inside of the steamer that has undergone the heating process to the outside, the steam can be discharged to the outside so that the sausage product can be safely taken out.

In the exhausting process, the steam is discharged to the outside for about 5 minutes to lower the temperature in the steamer to a temperature of 30 to 50 ° C.

The sixth step (S6) corresponds to a cooling step in which the sausage product heated in the steamer is put into the cooler and cooled by showering with cooling water, and cooling the sausage product by showering the cooling water having a temperature of 0 to 1 ° C. do.

In the sixth step (S6), the sterilization effect is increased when it is cooled immediately after being heated by the steamer, and the temperature of the sausage is cooled to prevent moisture from being generated during the packaging step and to prevent packaging defects from occurring.

In the sixth step (S6), by cooling the cooling water in the cooler in a shower method for 30 to 40 minutes, heat in the sausage core can be prevented from remaining.

After the sausage cooled through the sixth step (S6) is packaged in a separate wrapping paper, it is released to the outside in a frozen storage method.

The seasoned meat sausage manufactured through the above manufacturing process is completed as a seasoned meat sausage product through a steamer heating and cooling process in a state in which the material dough in which the raw meat and seasoning sauce are stirred is filled in the natural casing.

In the present invention having such a configuration, after slicing the raw meat into thin slices using a seasoning sauce, the material dough kneaded through a stirrer is filled in a natural casing and preheated and heated using a steamer to prepare sausages By doing so, it has a useful advantage of providing a seasoned sausage suitable for the consumer's taste.

In addition, the present invention prepares a seasoning sauce by heating a plurality of sub-materials to a temperature close to 90 ° C., so that the sugar content, salinity and moisture can be easily controlled even after mixing with raw meat, the taste can be balanced, and the umami and flavor can be improved. have the advantage of being able to

The present invention has a useful advantage of being able to uniformly heat up to the core while preventing flavor deterioration by heating according to different temperature conditions and time according to the preheating and heating process in the third step (S3) of the stirring step.

In this way, although specific embodiments have been described in the detailed description of the present invention, various modifications are possible without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the embodiments described above and should not be limited, but should be defined by not only the claims to be described later, but also those equivalent to these claims.

That is, the present invention described as above is not limited to the specific preferred embodiments described above, and anyone having ordinary knowledge in the technical field to which the present invention belongs without departing from the gist of the present invention claimed in the claims Of course, various modifications are possible, and such changes are within the scope of the claims.

S1,S2,S3,S4,S5,S6: Steps 1,2,3,4,5,6

Claims (7)

A first step (S1) of preparing beef raw meat by slicing and shredding the raw meat while maintaining the temperature of the shredded raw meat at 5 ° C or less;
A second step (S2) of measuring and preparing a plurality of sub-materials and heating the prepared sub-materials to prepare a seasoning sauce;
The sliced raw meat and binder are put into the stirrer and stirred first, and after the first stirring, the seasoning sauce that has passed through the second step (S2) is put into the stirrer for second stirring, and agar powder as a thickener is added into the stirrer. A third step (S3) of adding, stirring the third time, and stirring the material dough after stirring to maintain a temperature of 7 to 10 ° C;
A fourth step (S4) of filling the agitated material dough into a natural casing;
Fifth, the natural casing filled with the material is washed before heating with a steamer, and the cleaned natural casing is preheated and heated with a steamer to manufacture sausages, and then the steam is exhausted from the steamer and the sausage is taken out of the steamer. Step (S5); and
A sixth step (S6) of putting the sausage taken out from the steamer into the cooler, cooling it with cooling water, packaging the cooled sausage in a wrapping paper, and releasing it as a product,
The seasoning sauce is based on 100 parts by weight of raw meat, 6.0 to 9.0 parts by weight of purified water, 5.0 to 8.0 parts by weight of malt starch syrup, 5.0 to 8.0 parts by weight of pear puree, 1.8 to 4.5 parts by weight of white sugar, 0.8 to 3.5 parts by weight of grilled taste extract , onion 0.8 ~ 3.5 parts by weight, garlic 0.5 ~ 3.0 parts by weight, soy sauce 0.01 ~ 2.0 parts by weight, sesame oil 0.01 ~ 2.0 parts by weight, refined salt 0.01 ~ 1.0 parts by weight, complex phosphate mixture 0.01 ~ 0.5 parts by weight, flavor enhancer 0.01 ~1.0 parts by weight, plum undiluted solution 0.01-1.0 parts by weight, glycine 0.01-1.0 parts by weight, vitamin C 0.01-1.0 parts by weight, xanthan gum 0.001-0.25 parts by weight, black pepper powder 0.001-0.25 parts by weight After heating to reach the temperature of 90 ° C., when the temperature reaches 90 ° C., after holding for a certain time, the heating is stopped to prepare seasoning sauce. The method of claim 1,
The raw meat of the first step (S1) is sliced and crushed to a thickness of 1 mm and a length of 5 mm,
The complex phosphate mixture is a mixture of sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate,
The first stirring of the third step (S3) is stirred by rotating the stirrer at 50 to 100 rpm, and the second and third stirring of the third step (S3) is stirred at a rotational speed faster than the first stirring. A method for producing seasoned meat sausages. The method of claim 1,
Heating for the preparation of the seasoning sauce is a method for producing seasoned meat sausage, characterized in that after reaching 90 ° C., the heating is stopped after maintaining the temperature for 4 to 5 minutes. The method of claim 1,
The third step (S3) is a method for producing seasoned meat sausage, characterized in that 0.1 to 0.5 parts by weight of binder and 0.1 to 0.8 parts by weight of agar powder are introduced into the stirrer with respect to 100 parts by weight of the raw meat. The method of claim 1,
The fifth step (S5) is a preheating step of preheating for 10 to 15 minutes to control the temperature of the sausage core at a steamer temperature of 55 to 60 ° C, and a 15 to 25 A method for producing seasoned meat sausages, comprising a heating step of heating for a minute and an exhaust step of exhausting steam from the steamer to take out the heated sausage to the outside of the steamer. The method of claim 1,
The sixth step (S6) is a method for producing seasoned meat sausage, characterized in that for cooling by providing cooling water at a temperature of 0 to 1 ° C. to the sausage side in a cooler for 30 to 40 minutes. A seasoned meat sausage prepared by the method of any one of claims 1 to 6,
The seasoned meat sausage is characterized in that the seasoned meat sausage is prepared by filling the inside of the natural casing with a material dough in which raw meat and seasoning sauce are stirred, and heating and cooling.

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