KR102500216B1 - A seasoning composition for salted meat and manufacturing method of salted meat having fish sauce - Google Patents

Abstract

The seasoning composition according to the present invention contains plant extracts as an active ingredient to suppress the rancidity of proteins or fats over the storage period of meat, and at the same time improve the texture and taste of salted meat using conventional salt, saltpeter, or sodium nitrite. It has a much better texture and flavor compared to that, so it can increase the degree of preference. In addition, the seasoning composition has an effect of preventing excessive use of salt by replacing salt conventionally used for seasoning with fish sauce.

Description

Salted fish seasoning composition for meat cooking and method for manufacturing meat containing fish sauce containing the same {A seasoning composition for salted meat and manufacturing method of salted meat having fish sauce}

The present invention relates to a salted fish seasoning composition for meat cooking and a method for manufacturing meat containing a fish sauce containing the same, and in detail, by including a plant extract in a fish sauce to inhibit meat rancidity and increase storage stability, and at the same time taste It relates to a salted fish seasoning composition for meat cooking that can improve and a method for producing meat containing a fish sauce containing the same.

Due to westernization and diversification of dietary life, meat consumption is increasing day by day, and meat represented by pork, beef, and chicken is variously processed and consumed in almost all types of food, such as grilled, steamed, fried, stewed, and red.

In general, unseasoned meat does not provide a variety of tastes, so in order to compensate for this, meat is seasoned in various forms and then eaten. Accordingly, various seasonings to be added to meat are developed and distributed, and their marketability is gradually expanding.

The purpose of salted fish seasoning for meat is not only to stimulate the appetite at the time of initial intake of meat, but also to remove the peculiar smell or fishy smell of meat. However, research on a functional seasoning composition that can improve the storability of meat using salted meat seasoning for meat is insufficient.

In general, in order to increase the storability of meat, meat is salted or additives such as saltpeter, nitrate, sodium nitrite, etc. are often used. do. However, excessive intake of sodium chloride in brine can increase blood pressure and cause various adult diseases. In the case of additives such as saltpeter, nitrate, and sodium nitrite, the moisture of raw meat is dehydrated and tissue or shape is destroyed. However, sodium nitrite in particular produces nitrosamine, a carcinogen, which dilates blood vessels or even causes cancer.

Therefore, in the processed meat market, where demand is gradually increasing, the demand for safe and delicious salted meat seasoning is gradually increasing, but the existing technology does not completely satisfy this demand.

Republic of Korea Patent Registration No. 10-0702923 (January 12, 2002)

The present invention has been made to solve the above problems, and more specifically, by treating meat with a composition containing plant extracts in fish sauce, it suppresses rancidity of meat to improve storage stability and at the same time imparts a unique umami taste to fish sauce. It is an object of the present invention to provide a salted seasoning composition for meat cooking that can increase the consumer's palatability and a method for manufacturing meat containing a fish sauce containing the same.

The present invention relates to a salted fish seasoning composition for meat cooking and a method for producing meat containing a fish sauce containing the same.

One aspect of the present invention relates to a salted fish seasoning composition for meat cooking comprising fish sauce and plant extracts as active ingredients.

In the present invention, the fish sauce includes one or more selected from canary fish sauce, anchovy fish sauce, hairtail fish sauce, tuna fish sauce, and squid fish sauce,

The plant extract is characterized in that it is extracted from any one or a plurality of plants selected from Yinyanggwak, cornus, goji, yulpi, hasuo, pogongyoung, sukjihwang and seaweed.

In addition, the salted seasoning composition for meat cooking may further include any one or plurality selected from minced onion, pineapple, green onion, minced garlic, minced ginger, rice wine, sugar, sesame seeds, and black pepper powder.

Another aspect of the present invention is

a) preparing raw meat;

b) finely spraying the salted seasoning composition for meat cooking on the raw meat or immersing the raw meat in the seasoning composition; and

c) aging the raw meat that has gone through step b);

It relates to a method for producing meat containing a fish sauce comprising a.

The seasoning composition according to the present invention contains plant extracts as an active ingredient to suppress the rancidity of proteins or fats over the storage period of meat, and at the same time improve the texture and taste of salted meat using conventional salt, saltpeter, or sodium nitrite. It has a much better texture and flavor compared to that, so it can increase the degree of preference. In addition, the seasoning composition has an effect of preventing excessive use of salt by replacing salt conventionally used for seasoning with fish sauce.

Hereinafter, the salted seasoning composition for meat cooking according to the present invention and the manufacturing method of fish sauce containing the same will be described in more detail through specific examples or examples. However, the following specific examples or examples are only one reference for explaining the present invention in detail, but the present invention is not limited thereto, and may be implemented in various forms.

Also, unless defined otherwise, all technical and scientific terms have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in description is merely to effectively describe a particular embodiment and is not intended to limit the invention.

Also, the singular forms used in the specification and appended claims may be intended to include the plural forms as well, unless the context dictates otherwise.

Salted fish seasoning composition for meat cooking according to the present invention may contain fish sauce and plant extracts as active ingredients, and if necessary, minced onion, pineapple, green onion, minced garlic, minced ginger, rice wine, sugar, sesame and pepper It may further include any one or a plurality of vegetables or seasonings selected from flour.

In the present invention, the fish sauce is intended to add umami to the seasoning composition and at the same time prevent rancidity of meat to maintain freshness while solving excessive sodium intake, which is a disadvantage of general salting.

In Korea, a storage method by salting has been developed since ancient times to prevent rancidity of meat and remove fishy smell while being able to be stored for a relatively long time. The method of salting meat is usually after slaughtering livestock, trimming them into small sizes for cooking, salting them with salt, saltpeter, sodium nitrite, etc., and maturing them. It will change.

In particular, in the case of sodium nitrite, side effects of strengthening the meat quality may occur along with the role of a coloring agent. Nitrate hardens the meat by mediating the bond between proteins. In the case of salted meat stored for a long time, it spoils the texture to the extent that there is a story that it is hard like a piece of wood, and salted meat stored for such a long time becomes hard enough to be difficult to eat. do.

In addition, since salted meat has no choice but to add excessive salt for storage, such salted meat has the salty component of normal salt, so the original taste fades. there is.

In addition, salt directly sprinkled on the meat dissolves in the moisture exuded from the meat surface or inside to form a saturated saline solution, so that the meat surface is surrounded by saturated saline solution, and the osmotic pressure difference between the inside and outside of the meat is large, so that salt penetrates into the food and the inside of the food. The dehydration of water to the outside is one-sided. At this time, the osmosis of salt tends to be non-uniform, resulting in uneven product quality and strong dehydration, resulting in poor product appearance and yield. There are problems that are easy to cause.

Therefore, in order to solve this problem, the present invention supplies insufficient salt by immersing meat in a seasoning composition containing fish sauce having a certain salinity or spraying the seasoning composition on meat, and at the same time, several useful things contained in fish sauce Ingredients can be supplied to meat to prevent rancidity of meat, remove fishy smell, retain moisture, and improve taste and aroma.

Jeotgal is a traditional fermented food in which a large amount of salt is added to the muscles or intestines of fish and shellfish, and then proteins are decomposed by autodigestive enzymes or enzymes of microorganisms during the maturation process, resulting in a unique taste and texture. Microorganisms involved in the maturation and fermentation of salted fish are salt-tolerant bacteria that can grow in high salt concentrations and are known to affect the nutrition and flavor of products.

In particular, as described above, when autophagic enzymes or microorganisms contained in salted fish are applied to meat, it is possible to inhibit rancidity by improving the storage stability of meat lipids, and at the same time, to autophagic enzymes such as exo and endo type proteases, etc. As meat proteins are converted into free amino acids such as glutamic acid or aspartic acid, taste and flavor can be greatly improved.

The fish sauce that can be used in the present invention is not limited to the type or manufacturing method, and for example, salted foods such as canary fish sauce, anchovy fish sauce, cutlass fish sauce, tuna fish sauce and squid fish sauce, etc. You may use more than one.

In the present invention, more preferably, anchovy fish sauce, hairtail fish sauce, or a mixture thereof can be used as the fish sauce.

In the present invention, the anchovy fish sauce and cutlass fish sauce are liquid salted fish sauce made from anchovies or cutlass fish, and the anchovy fish sauce is a liquid salted fish sauce made by salting raw anchovies and aging them for at least 3 months. Anchovy (scientific name Engraulis japonica , Mediterranean origin is called Anchovy) is a saltwater fish of the herring order anchovy family. It is a coastal migratory fish and feeds on plankton. The spawning season continues almost all year round, but the sexual season is twice from spring to summer and autumn. The eggs are elongated and transparent floating. Both adult and juvenile fish have high production and are caught with purse seiners and hatch nets. It is made and eaten by drying, salting, or stewing, and is also used as live bait for bonito fishing.

In the present invention, the hairtail is a saltwater fish of the mackerel hairtail family. It is also called door (刀魚) or knife-chi because it has a long body like a knife. Young individuals are called pulchi. The body is about 1 m in length, and the body is thin, long, and flat. The tip of the tail is long and looks like a string, and the space between the eyes is flat. The mouth is large and the lower part protrudes, and the tips of the teeth in the front part of both jaws are hooked. There is no pelvic fin, caudal fin, or lumbar spine, and the dorsal fin is long and covers the entire dorsal surface. The anal fin is shaped like a small protrusion. There are no scales, the side line is slanted above the pectoral fin, and the body color is silvery white.

Hairtail mainly contains nutrients such as protein and amino acids, and in particular, the amino acids have many essential amino acids such as tryptophan, lysine, phenylalanine, methionine, leucine, and valine, and fatty acids constituting lipids contain highly unsaturated fatty acids EPA and DHA content It is effective in improving memory as well as reducing cholesterol in the blood and preventing circulatory diseases such as arteriosclerosis. It is rich in minerals such as calcium, phosphorus and sodium, making it a good fish to prevent osteoporosis and supplement nutrition for growing children. It is widely known.

In the present invention, either anchovy fish sauce or hairtail fish sauce may be used as the fish sauce, but it is preferable to use a mixture of anchovy fish sauce and hairtail fish sauce. This is because the types and contents of free amino acids of anchovy and hairtail are different from each other. For example, in the case of anchovy, the content of glutamic acid is high, and in the case of hairtail, the content of aspartic acid is relatively high compared to that of anchovy. As the types of amino acids increase, the umami and flavor increase further.

In the present invention, when the anchovy fish sauce and hairtail fish sauce are mixed and used as described above, the composition ratio of the anchovy fish sauce and hairtail fish sauce is preferably 5 to 8: 2 to 5 by weight, respectively. The reason for having the above composition ratio is to further amplify the savory taste while reducing the bitter taste. In particular, when the content of hairtail fish sauce is added less than the above range, the increase in umami taste is insufficient, and when more than the above range is added, hairtail fish sauce Since histidine, which is contained in a large amount, gives a bitter taste, the flavor of the meat is reduced.

The manufacturing method of the fish sauce according to the present invention is not limited. Specifically, after selecting the anchovy or hairtail, 15 to 25 parts by weight of sun salt is mixed with 100 parts by weight of anchovy or hairtail, and then aged at room temperature (20 ° C) for 200 to 400 days. At this time, if necessary, a protease may be further added to remove the fishy smell of the meat and further enhance the umami taste. Aged hairtail or anchovies can produce fish sauce by removing sediment from the fermentation broth, separating the supernatant, and then allowing it to stand.

In the present invention, the plant extract eliminates the fishy smell of meat, improves storage stability, and at the same time contains a large amount of other active ingredients such as polyphenols and is added to supplement insufficient nutrients. It may include those extracted from any one or a plurality of plants selected from Yulpi, Hasuo, Pogongyeong, Sukjihwang, and Hamcho.

The Yinyanggwak ( Epimedii Herba ) is listed in the Korean Pharmacopoeia, and contains icariin as an aerial part of a plant belonging to the barberry family and a related plant belonging to the same genus, and further essential oil, ceryl alcohol, tannin ( tannin), fats and oils are contained, and fatty acids are palmitic acid, stearic acid, oleic acid, and linoleic acid. It has an aphrodisiac effect and has a distinct blood pressure lowering effect by dilating peripheral blood vessels. It also has a hypoglycemic effect, diuretic in small amounts and antidiuretic in large amounts, and in antibacterial tests, it has an inhibitory effect on all of the poliovirus and other intestinal disease toxins. has It has the effect of strengthening the kidneys, strengthening the yang, blowing wind, and dehumidifying.

Cornus officinalis ( Corni fructus ) is a long oval fruit that turns from green to red in August-October and has an astringent and strong sour taste with a slight sweetness. The flesh and seeds are separated and the flesh is used as an ingredient for alcohol, tea, and herbal medicine. The flesh contains glycosides such as cornin, morroniside, loganin, tannin, and saponin, and organic acids such as grape acid, malic acid, and tartaric acid. It also contains vitamin A and a large amount of sugar.

The goji berry is a fruit of the goji tree ( Lycium chinense ), and has been used as a medicine to replenish energy and clear eyes in oriental medicine, and was dried and used as a tea or soaked in alcohol and used as food. Goji berries contain various components such as betaine, zeaxanthin, carotene, thiamine, and vitamins A·B1·B2·C.

In particular, betaine, which is abundant in goji berries, has been reported to suppress fat accumulation in the liver and lower blood pressure as a result of animal experiments. In addition, pharmacological effects of goji berries include antioxidant, eye protection, blood sugar lowering, anti-aging, cardiovascular activity, antibacterial and anticancer activity.

The Yulpi ( Castanea crenata inner shell, CI ) is also called part (扶), that is, it refers to the shell of a chestnut, and when it is mixed well with honey and applied, the skin contracts tightly to smooth out wrinkles on the face of the elderly It is described in the herbal medicine that it is effective. In addition, it is excellent in stopping constipation and diarrhea due to its warm nature, and has excellent antioxidant and preservative effects as it contains a large amount of polyphenols such as catechin, epicatechin and garlic acid.

The sewage ( Polygonum multiflorium Thunb. ) belongs to the genus Polygonum and is a perennial plant with vines. Roots form thick lumps. The leaves are heart-shaped and attached alternately. Small white flowers bloom in autumn and are planted all over the country. Shouo refers to the root, which is harvested in the fall, washed in water, and dried in the sun. The root contains 1.8% of oxymethylatraquinone derivatives, 45% of starch, 3% of essential oil, and 3.7% of lecithin. The application of Hasuo is to use the root in consent therapy for skin diseases such as postpartum and senile constipation, scabies and eczema. Hasuo has long been used as a tonic, tonic, and longevity medicine. Originally, this plant was called Gyodeung, but it has been said that a person named Hasuo boiled and ate this herb, his gray hair turned black and he lived to be 160 years old, so it was called Hasuo (Mun Gwan-sim, Ingredients and Uses of Medicinal Herbs, Ilwol Seogak, p203, 1984). ).

The Pogongyoung refers to dandelion ( Taraxacum platycarpum H. Dahlstedt ) of the Asteraceae family in Korea or an outpost of a plant of the same genus, and has a warm nature, almost no odor, and a bitter and sweet taste. It is used for swelling, mastitis, sore throat, carbuncle (appendicitis, lung abscess, peritonitis) as a medicine to reduce heat poisoning and boils, and is used for eye congestion, acute hepatitis, jaundice, and symptoms of not being able to urinate due to heat. In addition, as pharmacological action, antibacterial action, immune function enhancement, bile secretion action, liver function protection action, and diuretic action have been reported.

The sukjihwang is dried by washing the raw roots of Rehmannia glutinosa Liboschtz var. purpurea Makino in water, steaming them several times with alcohol, and turning them black. Rehmannia glutinosa is a plant of the ginseng family, and is a perennial plant with a height of 15 to 25 cm. It is oblong or long egg-shaped. Branchy pink flowers bloom on the upper part of the stem in early summer. In the root, there are iridoid glycosides catalpol, mannitol, and lehmanin. When the root is dried as it is or steamed and dried, the black color is due to catalpol. Also, luteolin and chrysoeryol were identified. In addition, it contains alkaloids, flavonoids, and carotenoids, so it has high antioxidant effects, and is effective for anemia, weakness after illness, hematemesis, uterine bleeding, and tuberculosis weakness.

The seaweed ( Salicornia herbacea L. ) is the herbal medicine name of Tungtungmadi, and refers to a halophyte belonging to the family Seokjukmok. In oriental medicine, it has excellent therapeutic effects on various incurable diseases such as cancer, uterine fibroids, sinusitis, high blood pressure, low blood pressure, back pain, diabetes, bronchial asthma, hypothyroidism, hyperthyroidism, skin disease, arthritis, etc. It is known to have

The plant extract according to the present invention may include any one or a plurality of the above plants (medicines), and more preferably, a mixture of Yulpi and Pogongyoung is used. Both the Yulpi and Pogongyeong have warm properties, so they can complement the properties of most cold meat, and at the same time, they have excellent antibacterial and antioxidant properties, so that they do not contain sodium nitrite, salt, salt, etc. can be greatly increased.

As described above, when using a mixture of Yulpi and Pogongyeong, it is good to mix Yulpi and Pogongyeong at a weight ratio of 2 to 5: 5 to 8, respectively. The reason for having the above composition ratio is that the taste of the composition may change when excessively added yulpi because the astringent taste is strong due to the tannin component of yulpi.

The plant extract is not limited to an extraction method. For example, as an appropriate solvent for extracting the extract, any pharmaceutically acceptable organic solvent may be used, and water or an organic solvent may be used, but is not limited thereto. For example, purified water (water), Alcohols having 1 to 4 carbon atoms including methanol, ethanol, propanol, isopropanol, butanol, etc., acetone, ether, benzene, Various solvents such as chloroform, ethyl acetate, methylene chloride, hexane and cyclohexane may be used alone or in combination. Preferably, it is good to use water or ethanol.

As an extraction method, any one of methods such as hot water extraction, cold brew extraction, reflux cooling extraction, solvent extraction, steam distillation, ultrasonic extraction, elution, and compression may be selected and used. In addition, the desired extract may be additionally subjected to a conventional fractionation process or may be purified using a conventional purification method.

Also, if necessary, it is okay to lower the pH of the solvent to induce the formation of precipitates or suspended solids. At this time, the pH is not limited in the present invention, but an aqueous solution of hydrochloric acid or sulfuric acid, preferably, a hydrochloric acid solution having a purity of 10 to 50%, more preferably about 35%, and a purity of 60 to 100%, more preferably The pH of the solvent is adjusted to 3.5 by adding a solution diluted to 1 to 30% (v/v), more preferably 5 to 20% (v/v), of an acid selected from the group consisting of 80 to 98% sulfuric acid solution. to 6.5 is preferred.

When the hot water extraction is completed as described above, the formed precipitate or suspended matter is removed by filtration, and then the filtrate is obtained. In addition, the solvent may be evaporated additionally to concentrate the obtained filtrate.

The plant extract extracted as described above may further include a process of aging if necessary. This is because, in the case of aging as described above, as the tannin component is changed to reducing sugar, the astringent taste disappears and the sweetness increases, thereby further increasing the degree of preference.

The plant extract is not limited to aging methods or conditions, for example, Saccharomyces cerevisiae , Schizosaccharomyces pombe , Clureromyces lactis ( Klureromyces lactis ), Saccharomyces boulardii ( Saccharomyces boulardii ) and Schizosaccharomyces ellipsoideus ( Schizosaccharomyces ellipsoideus ) After inoculating one or a plurality of yeasts selected from them, they were inoculated at 50 to 80 ° C. and 50 relative humidity. When aged for 5 to 20 days in a constant temperature and humidity chamber under conditions of 95% to 95%, it is possible to obtain a plant extract with an increased umami taste while almost removing the above-described tannin component or plant-specific fishy smell.

The seasoning composition may include 10 to 30 parts by weight of a plant extract based on 100 parts by weight of fish sauce. If the added amount of the plant extract is less than the above range, storage stability of meat may be deteriorated, and if it exceeds the above range, the taste and aroma of meat may be impaired due to the fishy smell peculiar to the plant extract.

Salted fish seasoning composition for meat cooking according to the present invention, as described above, in addition to fish sauce and plant extracts, minced onion, pineapple, green onion, minced garlic, minced ginger , rice wine, sugar, sesame seeds, and black pepper powder may further include any one or a plurality of vegetables or seasonings. The amount or composition of the vegetables or seasonings described above is not limited, and any known seasoning vegetables or seasonings may be further added.

The present invention may include a method for manufacturing land meat using the seasoning composition as described above. Specifically, the method for producing the meat,

a) preparing raw meat;

b) finely spraying the salted seasoning composition for meat cooking on the raw meat or immersing the raw meat in the seasoning composition; and

c) aging the raw meat that has gone through step b);

can include

In this case, the raw meat is not limited to the type of meat commonly sold in the industry, and for example, the raw meat may include pork, beef, chicken, horse meat, goat meat, rabbit meat, and the like.

In the case of frozen meat, the raw meat may be preceded by a thawing process. At this time, the frozen raw meat is thawed until the core temperature is 0 to 2 ° C. If the core temperature of the raw meat is less than 0 ° C, the seasoning liquid is not sufficiently dispersed because the thawing of the raw meat is not sufficient, and the deep part of the raw meat is thawed. When the temperature exceeds 2°C, there is a possibility that microorganisms may proliferate. If the raw meat is non-frozen meat, this process is omitted.

Next, the seasoning liquid is finely sprayed on the raw meat or the raw meat is immersed in the seasoning composition. At this time, the seasoning solution may be applied as it is, but it is preferable to dilute the seasoning solution and water at a weight ratio of 2 to 4: 6 to 8, if necessary.

In addition, the fine spraying is preferably carried out with a sprayer commonly used in the art, and when the raw meat is immersed in the seasoning composition, it is good to inject it into the raw meat using an injector. At this time, the composition is preferably injected into the raw meat while adjusting the injection pressure of the injector.

Next, the raw meat to which the seasoning composition is applied is aged. At this time, it is good to proceed with massage, and specifically, use a vacuum tumbler, but with a vacuum pressure of 0.01 to 0.1 cmHg, 30 minutes of normal rotation, 10 minutes of stop, and 20 minutes of normal rotation as one cycle. Repeat up to 3 times.

Raw meat that has been aged is vacuum- or sealed-packed. At this time, it is preferable to use polyethylene wrapping paper so as to be harmless to the human body as the wrapping paper, and after vacuum packaging, it is stored frozen at a temperature of -18 ° C or less before shipment.

Hereinafter, the present invention will be described in more detail by way of Examples and Comparative Examples. However, the following examples and comparative examples are intended to specifically explain the present invention, and the scope of the present invention is not limited by the following examples.

The physical properties of the specimens prepared in Examples and Comparative Examples were measured as follows.

(rancidity)

Fatty acid loss (TBA, 2-thiobarbituric acid) was expressed as TBA (2-thiobarbituric acid) value by slightly modifying the extraction method of Witte et al. (1970). Homogenize for 10 seconds at 10,000 rpm in a homogenizer. The homogenate was prepared using Whatman No. It was filtered using 2 filter paper, 5ml of filtrate and 5ml of 0.02M thiobarbituric acid (TBA) solution were thoroughly mixed, left in a cool and dark place for 16 hours, and then measured at 529nm using a spectrophotometer (DU-650, Beckman, USA). Absorbance was measured at a wavelength of Blank used tertiary distilled water. The TBA level was expressed as mg malonaldehyde (mg malonaldehyde/kg) per 1,000 g of sample. The standard curve used at this time was y = 0.1975x-0.0011 (r = 0.999), and y = absorbance, x = TBA value was calculated.

(Tissue characteristics and shear force)

In order to measure the textural characteristics of the specimen, mastication test, shear, and cutting tests were conducted using a rheometer (Compac-100, Sun Scientific Co., Japan), and the specimen was placed in a steak shape with a thickness of 3 cm to be perpendicular to the direction of the muscle fiber. The muscle was sheared, heated to an internal temperature of 70 ° C, and then allowed to cool in running water for 30 minutes. From the cooled sample, a core with a diameter of 1 cm was drilled in a cylindrical shape along the muscle fiber direction, and the sample was collected, and then cut in a direction perpendicular to the muscle fiber direction using a rheometer (Compac-100, Sun Scientific Co., Japan) to measure the shear force. Measurements were repeated three times and averaged.

(Sensory evaluation)

The sensory test was conducted on a 5-point scale (5 points: very good, 4 points: good, 3 points: Fair, 2 points: Dislike, 1 point: Dislike very much), and the scores for each item evaluated by each panel were rounded off to the second decimal place and described.

(Example 1)

First, after trimming and pulverizing yulpi to prepare a plant extract, 20 parts by weight of yulpi was mixed with 100 parts by weight of water and heated at 80 ° C. for 36 hours to prepare hot water extraction.

Next, 10 parts by weight of plant extract, 700 parts by weight of water, 10 parts by weight of white sugar, 15 parts by weight of flavor, onion extract A seasoning composition was prepared by mixing 5 parts by weight of garlic extract, 2 parts by weight of garlic extract, 0.5 parts by weight of sodium L-glutamate, 0.5 parts by weight of black pepper, 1 part by weight of ginger, and 2 parts by weight of refined salt.

In addition, the slaughtered pig was deboned and butchered to obtain pork foreleg meat, and the pork skin and fat were removed, and then sliced to process the foreleg raw material meat, finely spraying the prepared seasoning composition on the raw meat, and then vacuum A tumbler was used, but at a vacuum pressure of 0.05 cmHg, 30 minutes of normal rotation, 10 minutes of stop, and 20 minutes of normal rotation were repeated three times to complete the specimen by massage and aging. The physical properties of the prepared specimens were measured and listed in Table 1 below.

(Example 2)

In Example 1, anchovy fish sauce and hairtail fish sauce prepared in the same way as anchovy fish sauce were mixed at a weight ratio of 7: 3, respectively, and specimens were prepared in the same manner as in Example 1.

(Example 3)

Specimens were prepared in the same manner as in Example 2, except that Yulpi and Pogongyeong were mixed in a weight ratio of 3: 7 as plant extracts.

(Example 4)

Specimens were prepared in the same manner as in Example 2, except that Cornus officinalis and goji berry were mixed in a weight ratio of 5: 5 as plant extracts.

(Example 5)

Specimens were prepared in the same manner as in Example 2, except that sewage and seaweed were mixed in a weight ratio of 5: 5 as plant extracts.

(Example 6)

Specimens were prepared in the same manner as in Example 3 except that 40 parts by weight of plant extract was added to 100 parts by weight of the mixture of anchovy fish sauce and hairtail fish sauce when preparing the seasoning composition.

(Example 7)

Specimens were prepared in the same manner as in Example 6, except that 5 parts by weight of the plant extract was added.

(Comparative Example 1)

Specimens were prepared in the same manner as in Example 1 except that the fish sauce composition was not added.

(Comparative Example 2)

Specimens were prepared in the same manner as in Example 2 except that the plant extract was not added.

[Table 1]

[Table 2]

As shown in Tables 1 and 2, the meat prepared according to the present invention has excellent rancidity blocking effect and does not impair the texture of the meat, and thus shows excellent sensory test results. Specifically, anchovy fish sauce and hairtail fish sauce were mixed as fish sauce, and Example 3, in which Yulpi and Pogongyoung were mixed as plant extracts, showed the best sensory test and texture results. Example 5 including glasswort showed inferior physical properties compared to Example 3.

In addition, compared to Example 3, Example 6 or Example 7, in which plant extracts were added excessively, had a poor texture or rancidity blocking effect, and Comparative Examples 1 and 2, which did not add fish sauce or plant extracts, respectively, had the poorest physical properties. showed

On the other hand, although the detailed description of the present invention has been specifically described with reference to preferred embodiments, 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 described embodiments and should not be defined, and should be defined by not only the scope of the claims to be described later, but also those equivalent to the scope of these claims.

Claims (5)

Meat containing 10 to 30 parts by weight of a plant extract mixed with anchovy fish sauce and hairtail fish sauce at a weight ratio of 5 to 8: 2 to 5, based on 100 parts by weight of fish sauce, and Yulpi and Pogongyoung mixed at a weight ratio of 2 to 5: 5 to 8 Salted fish seasoning composition for cooking.
delete delete According to claim 1,
The salted liver seasoning composition for meat cooking is salted liver for meat cooking, characterized in that it further comprises any one or a plurality selected from minced onion, pineapple, green onion, minced garlic, minced ginger, rice wine, sugar, sesame and black pepper powder seasoning composition.
a) preparing raw meat;
b) finely spraying the salted meat seasoning composition according to claim 1 or 4 on the raw meat or immersing the raw meat in the seasoning composition; and
c) aging the raw meat that has gone through step b);
Method for producing meat containing fish sauce comprising a.