KR102492089B1 - Semi sous vide cooking method - Google Patents

Abstract

The present invention relates to a cooking method for healthily and deliciously cooking and distributing meat such as chicken, pork, and beef. The cooking method comprises: a first step of measuring raw meat which is a raw ingredient and a minor ingredient such as salt; a second step of mixing the raw ingredient and the minor ingredient and aging the same at -2 to -10 ℃ for 10 to 48 hours; and a third step of putting the aged meat inside a chamber, and heating the same with steam at 50 to 65 ℃ for 1 to 2 hours. Impurities such as blood contained in the aged meat through the third step can be discharged.

Description

Semi sous vide cooking method {Semi sous vide cooking method}

The present invention relates to a cooking method for cooking and distributing meat such as chicken, pork, and beef in a healthier and more delicious way.

Sous Vide is a cooking method that originated in France and spread around Europe and the United States. It is a recipe in which meat is put in an airtight plastic bag and heated in water for a long time while maintaining the correct water temperature for up to 72 hours. means

In general, sous vide cooking has the advantage of allowing the meat to be cooked evenly on the outside and inside and retaining moisture by heating the meat at a water temperature in the range of 55 ° C to 60 ° C.

Cooking meat with the sous vide method has the advantage of allowing it to be cooked evenly and preserving the juices that influence the taste. As a result, blood, oil, etc. are not immediately discharged, but remain in the plastic bag and are heated for a long time, so the juice is well preserved, but there is a problem that the appearance is not good and the smell of meat remains.

In other words, cooking meat with a traditional sous vide recipe has its own advantages, but has the disadvantage that unhealthy impurities remain and the peculiar smell of meat is not resolved.

Republic of Korea Patent Publication No. 10-2015-0030290

Accordingly, the present invention further develops and improves the traditional sous-vide method of cooking to alleviate the dryness of the meat and preserve the moist meat quality, while allowing various impurities harmful to the human body to be smoothly discharged during cooking, thereby providing consumers with more We would like to suggest a semi-sous vide cooking method that can provide healthy food.

The semi-sous vide cooking method of the present invention for achieving the problem as presented is a semi-sous vide cooking method for distributing cooked meat in a packaged state. Step 1; A second step of mixing the raw materials and sub-materials and then aging them in the range of -2 ℃ to 10 ℃ for 10 hours to 48 hours; A third step of putting the aged meat into the chamber and heating it with steam in the range of 50 ° C to 65 ° C for 1 to 2 hours to cook it; It is characterized in that impurities such as blood can be discharged.

Preferably, a fourth step of cooling the meat cooked after the third step in the range of 5 ° C to 10 ° C for at least 30 minutes; A fifth step of cutting the meat cooled through the fourth step into appropriate sizes; A sixth step of weighing and packaging the meat cut into a predetermined size; It is characterized in that it includes; a seventh step of outer packaging the meat wrapped inside.

Preferably, the chamber is provided with at least one steam spray nozzle, a cart that can enter the chamber is provided, and the aged meat is loaded on the cart in a multi-stage horizontal method or a multi-stage skewer method. to be

Preferably, a concave impurity receiver is provided at the lower end of the bogie.

Preferably, a concave impurity receiver is provided at the lower end of the bogie, and one or more outlets are formed on the lower surface of the impurity receiver, and the outlet is connected to a drain port provided on a bottom surface or one side of the chamber to supply the steam. It is characterized in that the treatment of the impurities discharged from the meat during heating can be performed.

Preferably, a heating coil is wound around the drain port and the drain line connected to the drain port, and while steam is supplied into the chamber, the heating coil is heated so that the impurities flowing into the drain port and the drain line It is characterized in that it can be discharged smoothly.

Preferably, in the semi-sous vide assembly method of the present application, when the use of the chamber is finished, the door of the chamber is closed, and then the steam is supplied to the drain port and the drain line while re-supplying steam into the chamber to perform sanitary treatment. It is characterized in that it further comprises an eighth step to do.

According to the semi-sous vide cooking method of the present invention, unlike the traditional sous vide cooking method, the meat is cooked using steam at an appropriate temperature without being sealed, so that various impurities such as blood or oil can be discharged naturally, so that meat unique There is an effect that it is possible to provide high-quality meat by allowing the smell or fishy smell to be significantly reduced.

In addition, when the semi-sous vide cooking method according to the present invention is used, since it is a low-temperature heating method, it is excellent in nutritional preservation characteristics, so that good food can be provided to people, and the dryness of the texture disappears, and meat with moist meat can be supplied at low cost. There is also an effect that there is.

1 is a work process diagram of a semi-sous vide cooking method according to the present invention.
Figure 2 is a schematic internal configuration diagram of the chamber.

Hereinafter, a more detailed description of the semi-sous vide cooking method according to the present invention will be given with reference to the accompanying drawings. However, the presented drawings and detailed description thereof are to describe one possible example according to the technical idea of the present invention, and the scope of technical protection of the present invention is not limited thereto.

1 shows a working process diagram of a semi-sous vide cooking method according to the present invention, and FIG. 2 shows a schematic internal configuration diagram of a chamber.

As shown, the semi-sous vide cooking method of the present invention is intended to provide a method for distributing high-quality cooked meat on the market in an individually packaged state through a series of processes, through which high-quality meat is mass-distributed. want to be able to do it

In the first step (S100), the raw material raw meat and sub-materials such as salt are measured, and an appropriate amount of sub-material is prepared according to the weight of the raw meat. Raw meat is not particularly limited, and representative examples include chicken, pork, and beef, which are consumed a lot.

In the embodiment of the present invention, chicken is used, and an appropriate amount of chicken and corresponding sub-materials such as salt are measured and prepared. Salt is basically used as a sub-material, and pepper, red pepper, onion, etc. may be used together in consideration of consumers' tastes.

In this example, 4% by weight of water and 0.1% by weight of salt were used as a basic ratio for 100 parts by weight of chicken, while other spices were appropriately added.

In the second step (S200), the raw meat raw material and sub-materials such as salt are evenly mixed and aged under predetermined temperature and time conditions. In the present invention, raw materials and sub-materials are evenly mixed and then aged for 10 to 48 hours in the range of -2 ℃ to 10 ℃, so that the raw meat is sufficiently penetrated into the raw meat, the liver is soaked, and the meat quality is softened.

Limiting the range of -2 ℃ to 10 ℃ as a temperature condition is suitable for mass production by allowing continuous work to be done because it is possible to start aging about one day before the next day under this temperature condition. In addition, it was confirmed that the meat quality of meat or the flavor of sub-materials was the best under these temperature and time conditions.

That is, if the aging temperature is outside of -2 ℃ ~ 10 ℃, the aging time is excessively long, which is not suitable for continuous mass production, or there is a problem that the meat quality or taste is deteriorated due to excessive aging, so limit the temperature and time conditions.

In particular, since there are cases where weekends are included, if business is not held for one or two days on Saturday or Sunday in consideration of work or business schedules, the aging temperature is set to the lowest temperature around -2℃ for up to 48 hours, so that the Make sure no disturbance occurs.

That is, it is to select an appropriate temperature and time conditions corresponding thereto in consideration of the business schedule within the suggested appropriate temperature and time range so that aging can be achieved.

After the aging process in the second step (S200), in the third step (S300), the aged meat is put into the chamber 100 and heated with steam at a predetermined temperature to cook it. After putting the meat that has undergone the aging process into the box-shaped chamber 100, it is cooked for about 1 to 2 hours while supplying steam in the range of 50 ° C to 65 ° C.

After putting the aged meat into the sealed chamber 100 and continuously supplying steam at an appropriate temperature to cook it for about 1 to 2 hours, various impurities such as blood or oil contained in the meat are naturally discharged. The meat quality of meat can disappear and the moist meat quality can be preserved. In addition, according to the method of the present invention, nutritional destruction can be minimized by gradually cooking meat with low-temperature steam, so that high-quality meat excellent in taste, texture, and nutrition can be supplied.

Subsequently, in the fourth step (S400), the cooked meat is taken out of the chamber and cooled under predetermined temperature and time conditions. Preferably, in the fourth step (S400), cooling is performed while storing for at least 30 minutes in a temperature range of 5 ° C to 10 ° C. Through the fourth step (S400), the heat accumulated in the meat core can be properly removed to cool it as a whole.

Next, in the fifth step (S500), the meat cooled through the fourth step (S400) is cut into appropriate sizes.

Subsequently, in the sixth step (S600), the meat cut into a predetermined size is measured and packed inside. In other words, meat measured in a predetermined vinyl material is packaged in a small package.

In the seventh step (S700), the internally packaged meat is externally packaged in an external packaging body so that it can be shipped.

Through the above process, high-quality meat can be supplied to consumers through a continuous mass production process.

More preferably, the steam injection nozzle 200 is provided at least one place in the chamber 100 to supply steam at a predetermined temperature into the chamber 100, and the steam is It allows convection while being sprayed so that the inside of the chamber can be supplied with steam heat evenly throughout. In the case of this embodiment, as shown in FIG. 2, a plurality of steam spray nozzles are arranged downward on the left and right sides of the upper side of the chamber so that the steam can be sprayed downward and then upward.

In addition, when introducing aged meat into the chamber 100, a predetermined trolley 300 is used, and the trolley 300 is configured to be pushed into the chamber by sliding. In addition, preferably, the bogie 300 can be evenly loaded with aged meat in a multi-stage horizontal method or a multi-stage skewer method.

Meanwhile, a concave impurities tray 310 is provided at the lower end of the cart 300 so that impurities generated during cooking by steam fall freely and are collected in the impurities tray 310.

An impurity tray 310 is provided at the lower end of the bogie 300, and at least one discharge port 320 is formed on the lower surface of the impurity tray 310, and a drain port 400 is connected to the outlet 320. After being collected by the impurity tray 310, various pure water is immediately discharged to the outside through the drain port 400 so that the impurities can be sanitarily treated immediately.

The drain port 400 connected to the discharge port 320 may be provided on the bottom surface or one side of the chamber 100, and after putting the cart 300 into the chamber 100, the discharge port 320 and the drain port 400 ) is connected, and when cooking is completed, the connection between the outlet 320 and the drain port 400 is disconnected before taking out the cart 300.

In addition, since impurities discharged from meat contain a large amount of oil, they have a strong property of being easily hardened, and a heating coil (not shown) is provided in the drain port 400 and the drain line 410 connected to the drain port 400. The heating coil is also heated while steam is supplied into the chamber so that impurities can be smoothly discharged.

In addition, the semi-sous vide cooking method of the present invention may further include an eighth step (S800), which corresponds to a sanitary treatment step performed at the end of using the chamber. That is, when a day's work is completed, it is necessary to clean the inside of the chamber for the next day's work, so after closing the door of the chamber 100, high-temperature steam is re-supplyed into the chamber. That is, the steam supplied into the chamber 100 in the eighth step (S800) is supplied with high-temperature steam higher than the steam temperature during cooking, that is, at least 100° C. to sterilize and disinfect the inside of the chamber, and the high-temperature steam It is also supplied to the drain port 400 and the drain line 410 so that the inside of the pipe can be cleaned.

In order to smoothly supply steam to the drain port 400 and the drain line 410, a suction fan (not shown) is operated at the end of the drain line 410 so that high-temperature steam is forced into the drain port and the drain line. It is desirable to make it possible.

As described above, when the semi-sous vide cooking method according to the present invention is used, various impurities are removed as much as possible by supplementing the disadvantages of the traditional sous vide cooking method, and through this, it is possible to supply high-quality meat with moist meat quality preserved.

The present invention can provide a basis for mass distribution of meat such as chicken, pork, and beef in a deliciously cooked state.

S100: 1st step S200: 2nd step
S300: 3rd step S400: 4th step
S500: 5th step S600: 6th step
S700: 7th step S800: 8th step
100: chamber
200: steam spray nozzle
300: bogie
310: impurity receiver
320: outlet
400: drain port
410: drainage line

Claims (7)

As a semi-sous vide cooking method for distributing cooked meat in a packaged state,
A first step of weighing raw meat raw materials and sub-materials such as salt;
A second step of mixing the raw materials and sub-materials and then aging them in the range of -2 ℃ to 10 ℃ for 10 hours to 48 hours;
A third step of putting the aged meat into a chamber and heating it with steam in the range of 50 ° C to 65 ° C for 1 hour to 2 hours to cook it;
A fourth step of cooling the meat cooked after the third step in the range of 5 ° C to 10 ° C for at least 30 minutes;
A fifth step of cutting the meat cooled through the fourth step into appropriate sizes;
A sixth step of weighing and packaging the meat cut into a predetermined size;
A seventh step of outer packaging the inner packaged meat, and through the third step process, impurities such as blood contained in the aged meat can be discharged,
The chamber is provided with at least one steam spray nozzle, and is provided with a cart that can enter the inside of the chamber, and the aged meat is loaded on the cart in a multi-stage horizontal method or a multi-stage skewer method,
A concave impurity receiver is provided at the lower end of the bogie, and one or more outlets are formed on the lower surface of the impurity receiver, and the outlet is connected to a drain port provided on the bottom or one side of the chamber to heat with the steam. To allow the treatment of the impurities discharged from the meat,
A heating coil is wound around the drain port and the drain line connected to the drain port, and while steam is supplied into the chamber, the heating coil is heated so that the impurities flowing into the drain port and the drain line are smoothed out. so that it can be released,
When the use of the chamber is finished, after closing the door of the chamber, the steam is re-supplyed into the chamber and sanitized while the steam is supplied to the drain port and the drain line, but a suction fan is installed at the end of the drain line. A semi-sous vide cooking method characterized in that it further comprises an eighth step of forcibly introducing high-temperature steam into the drain port and the drain line.
delete delete delete delete delete delete

Images