KR102611896B1 - Meat tenderizer and meat processing method using the meat thenderizer - Google Patents

Abstract

The present invention relates to a meat tenderizer and a meat processing method using the meat tenderizer. More specifically, the present invention relates to a meat tenderizer and a meat processing method using the meat tenderizer. More specifically, when applied to meat, it optimizes the taste and texture without causing tissue softening, and maintains freshness to ensure high quality. It relates to a meat tenderizer that can exhibit palatability and a meat processing method using the meat tenderizer. To this end, the meat processing method includes preparing meat; Preparing meat tenderizer powder by mixing sodium bicarbonate, amino acids, sugar alcohol, thickener, pH adjuster, pepper, soy sauce, and flavor enhancer; Preparing a meat tenderizer composition by mixing the meat tenderizer powder and water; Injecting 80 to 99% by weight of the meat and 1 to 20% by weight of the meat tenderizer composition into a blender; and processing meat by mixing and stirring the meat and meat tenderizer composition.

Description

Meat tenderizer and meat processing method using meat tenderizer {MEAT TENDERIZER AND MEAT PROCESSING METHOD USING THE MEAT THENDERIZER}

The present invention relates to a meat tenderizer and a meat processing method using the meat tenderizer. More specifically, the present invention relates to a meat tenderizer and a meat processing method using the meat tenderizer. More specifically, when applied to meat, it optimizes the taste and texture without causing tissue softening, and maintains freshness to ensure high quality. It relates to a meat tenderizer that can exhibit palatability and a meat processing method using the meat tenderizer.

As people begin to pay more attention to life extension and health due to industrial development and increased income, the consumption of meat in domestic food consumption is increasing.

Protein intake is essential, but as society is increasingly aging, it is difficult for the elderly to consume meat due to problems with mastication and digestion. Additionally, as the proportion of meat in our country's diet increases, it is difficult for the elderly and children to eat meat. Interest in surimi is increasing day by day.

Typically, before cooking meat, the meat is pretreated by surimining it to improve the taste, smell, and meat quality of the meat.

Such tenderizing methods include physical methods or methods using meat tenderizing agents.

First, the physical method involves repeating the process of freezing and then thawing meat to soften tough meat. In this process, the meat can be softened, but it is a primitive method that deteriorates the quality and is not used recently.

Another method is to season the meat by adding a meat tenderizer containing salt, various spices, and sweeteners, which improves the taste and makes the meat more tender.

However, commonly used meat tenderizers are aged along with the meat for a long period of time to achieve sufficient tenderizing action, but due to this long-term aging, the chewiness of the meat is lost and the texture is reduced, and since it is in the form of a curing agent, the salty taste becomes stronger. Therefore, there is a need to develop a new meat tenderizer that is easy to use and can preserve meat quality, taste, and flavor.

Republic of Korea Patent Publication No. 10-1147320

The present invention is intended to solve the above problems, and is a surimi for meat that is easy to use, does not cause tissue softening when applied to meat, optimizes taste and texture, maintains freshness, and exhibits high palatability. The object of the present invention is to provide a meat processing method using the meat tenderizer and the meat tenderizer.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The purpose is to prepare meat; Preparing meat tenderizer powder by mixing sodium bicarbonate, amino acids, sugar alcohol, thickener, pH adjuster, pepper, soy sauce, and flavor enhancer; Preparing a meat tenderizer composition by mixing the meat tenderizer powder and water; Injecting 80 to 99% by weight of the meat and 1 to 20% by weight of the meat tenderizer composition into a blender; and processing meat by mixing and stirring the meat and meat tenderizer composition.

Specifically, the meat may be characterized as including one or more selected from the group consisting of duck meat, pork, chicken meat, beef meat, lamb meat, goat meat, turkey meat, horse meat, and combinations thereof.

Preferably, the step of preparing the meat tenderizer powder includes mixing sodium bicarbonate, amino acids, sugar alcohol, thickener, and flavor enhancer to prepare a first mixed powder; and obtaining a meat tenderizer powder by adding and mixing a pH adjuster, pepper, soy sauce, and a flavor enhancer to the first mixed powder.

Specifically, the thickener may be characterized as comprising one or more selected from the group consisting of pullulan, gum arabic, xanthan gum, guar gum, glucomannan, and combinations thereof.

Specifically, the pH adjuster may include an organic acid or phosphate.

Specifically, the flavor enhancer is sodium L-glutamate, disodium 5'-inosinate, disodium 5'-guanylate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, 5'-cytidylic acid, and these. It may be characterized as including one or more selected from the group consisting of combinations.

Specifically, the mixing and stirring may be performed in a vacuum state.

Specifically, the mixing and stirring may be performed for 1 minute to 60 minutes.

According to the present invention, it is possible to make meat soft but not cause the tissue to become excessively soft, thereby eliminating the dry taste and providing a chewy and light taste, and maintaining the freshness of the meat while removing the unpleasant odor of the meat. It can exhibit excellent antioxidant and anti-inflammatory effects.

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

Figure 1 is a flowchart showing a meat processing method using a meat tenderizer according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention and drawings. These examples are merely presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

Additionally, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains, and in case of conflict, this specification including definitions The description will take precedence.

In order to clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar reference numerals have been assigned to similar parts throughout the specification. And, when it is said that a part "includes" a certain component, this means that it does not exclude other components, but may further include other components, unless specifically stated to the contrary. Additionally, “unit” as used in the specification refers to a unit or block that performs a specific function.

Identification codes (first, second, etc.) for each step are used for convenience of explanation. The identification codes do not describe the order of each step, and each step does not clearly state a specific order in context. It may be carried out differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the opposite order.

As used in the present invention, the term "extract" refers to an extract obtained by extracting the raw material, a diluted or concentrated liquid of the extract, a dried product obtained by drying the extract, a crude product or purified product of the extract, or a mixture thereof, etc. It may include the extract itself and all types of extracts that can be formed using the extract. The extract of the present invention can be extracted from natural, hybrid, or mutant plants of each of the plants, and can also be extracted from plant tissue culture.

In the extraction of the raw material of the present invention, the method of extracting the extract is not particularly limited, and may be extracted according to a method commonly used in the art. Non-limiting examples of the extraction method include hot water extraction, ultrasonic extraction, filtration, and reflux extraction, which may be performed alone or by combining two or more methods.

In the present invention, the type of extraction solvent used to extract the raw material is not particularly limited, and any solvent known in the art can be used. Non-limiting examples of the extraction solvent include water; C1 to C4 lower alcohols such as methanol, ethanol, propyl alcohol, and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol, and propylene glycol; and hydrocarbon-based solvents such as ethyl acetate; Or a mixture thereof can be used, and preferably, purified water, lower alcohol, 1,3-butylene glycol, and ethyl acetate can be used alone or in a mixture of two or more.

In the present invention, the extract obtained by hot water extraction or cold immersion extraction is filtered to remove floating solid particles, for example, by filtering out particles using nylon, etc., or by cryofiltration, and then used as is or freeze-dried or hot-air dried. , it can be dried and used using spray drying, etc.

Hereinafter, implementation examples and examples of the present application will be described in detail with reference to the attached drawings. However, the present disclosure may not be limited to these implementations, examples, and drawings.

One aspect of the present application includes preparing meat; Preparing meat tenderizer powder by mixing sodium bicarbonate, amino acids, sugar alcohol, thickener, pH adjuster, pepper, soy sauce, and flavor enhancer; Preparing a meat tenderizer composition by mixing the meat tenderizer powder and water; Injecting 80 to 99% by weight of the meat and 1 to 20% by weight of the meat tenderizer composition into a blender; and processing meat by mixing and stirring the meat and meat tenderizer composition.

According to the present invention, it is possible to make meat soft but not cause the tissue to become excessively soft, thereby eliminating the dry taste and providing a chewy and light taste, and maintaining the freshness of the meat while removing the unpleasant odor of the meat. It has the advantage of being able to exert excellent antioxidant and anti-inflammatory effects.

Hereinafter, with reference to Figure 1, the meat tenderizer of the present invention and the meat processing method using the same will be described in detail.

First, prepare the meat and remove any foreign substances.

In one embodiment, the meat may include one or more selected from the group consisting of duck meat, pork, chicken, beef, lamb, goat meat, turkey meat, horse meat, and combinations thereof.

In one embodiment, the meat may be prepared by cutting it to an appropriate size, and may be washed after removing foreign substances such as fat and bone fragments.

Next, sodium bicarbonate, amino acids, sugar alcohol, thickener, pH adjuster, pepper, soy sauce, and flavor enhancer are mixed to prepare meat tenderizer powder.

In one embodiment, the step of preparing the meat tenderizer powder includes mixing sodium bicarbonate, amino acids, sugar alcohol, a thickener, and a flavor enhancer to prepare a first mixed powder; and obtaining a meat tenderizer powder by adding and mixing a pH adjuster, pepper, soy sauce, and a flavor enhancer to the first mixed powder.

In one embodiment, the sodium bicarbonate may be included to improve the texture by swelling the meat and improving water holding capacity during subsequent heating and cooking while increasing softness.

In one embodiment, the amino acid is added to impart palatability to meat, for example, a group consisting of DL-alanine, glycine, L-lysine, L-proline, L-asparagine, and combinations thereof. It may include one or more selected from.

The amino acid itself has a sweet, bitter, and bitter taste. Among amino acids, glycine is an amino acid with a sweet and savory taste, and its range of use is gradually expanding because it softens the sour taste and has good rice polishing power. It has a relatively high content of animal protein. Alanine has a unique sweetness and luxurious umami taste. It increases the seasoning effect of seasoning, has the effect of purifying sweetness and improving aftertaste, and improves the sourness of organic acids closer to natural. Additionally, glutamine and asparagine are known to be ingredients that contribute to the refreshing umami taste of soups or soups. In the present invention, by including DL-alanine as an amino acid, sweetness and umami can be imparted to improve palatability.

In one embodiment, the sugar alcohol adds sweetness to meat to increase palatability, has a moisturizing effect to help prevent meat from becoming dry, and can stably impart sweetness even at high heat. For example, the sugar alcohol may include one or more selected from the group consisting of sorbitol, xylitol, erythritol, and combinations thereof, and may specifically include D-sorbitol.

In one embodiment, the thickener may be included for the purpose of adding viscosity to the food or maintaining the stability of the tissue or tissues. Depending on the type and content of the thickener, food properties such as viscosity, taste, water holding capacity, and stability can be adjusted, and in the present invention, it can be used for the purpose of improving the water holding capacity of meat to maintain moisture. For example, the thickening agent may include one or more selected from the group consisting of pullulan, gum arabic, xanthan gum, guar gum, glucomannan, and combinations thereof.

As the thickener, pullulan is a natural polysaccharide made from starch and obtained by culturing Aureobasidium pullulans, a type of black yeast, regularly bound to maltotriose, and is a tasteless, odorless white powder. The natural polysaccharide pullulan has characteristics such as adhesion, adhesion, film properties, and lubricity, and has particularly strong adhesive properties.

As the thickener, gum arabic, like pullulan, increases the adhesion and viscosity of food and improves emulsion stability to improve physical properties and texture. Gum arabic can be added as a substitute or mixed with pullulan, and is not limited by its weight ratio.

In one embodiment, the pH regulator, also called an acidity regulator, is added for the purpose of extending the shelf life of the product by inhibiting the growth of microorganisms by controlling the pH of the food, for example, organic acids or phosphates. It can be included.

For example, the organic acid may include one or more selected from the group consisting of citric acid, fumaric acid, malic acid, and combinations thereof, and the phosphate may include polyphosphoric acid.

In addition, the pH regulator is closely related to the extraction of salt-soluble proteins in meat, and can play a role in improving the flavor and water holding capacity of meat. Generally, meat contains about 20% protein, and as the pH of meat increases, the number of negative charges in the protein structure increases, which increases the space within the protein structure to contain water, increasing water holding capacity, and water, protein, and fat The water separation phenomenon can be significantly reduced due to the emulsification effect between the liver. In particular, when phosphate is used as a pH adjuster, the protein structure in the meat is modified and salt-soluble proteins are extracted, which not only improves the flavor and water retention capacity of the meat, but also improves the uniform color of the meat and acts as an antioxidant when mixed with ascorbate. can also be expressed.

In one embodiment, the flavor enhancer can be any product that can currently be used as a food additive. For example, amino acid, nucleic acid, organic acid, and inorganic salt types can be used.

In one embodiment, the flavor enhancer may include an amino acid-based flavor enhancer, for example, monosodium L-glutamate (MSG), disodium 5'-inosinate (IMP, Sodium 5'- inosinate), 5'-Disodium 5'-Guanylate (GMP), 5'-Calcium ribonucleotide, Disodium 5'-ribonucleotide (IG, Disodium 5'-Ribonucleotide), 5'-cytidylic acid, and these It can be used including one or more selected from the group consisting of combinations of.

In one embodiment, the first mixed powder may be obtained by mixing sodium bicarbonate, DL-alanine, D-sorbitol, gum arabic, pullulan, and 5'-ribonucleotide disodium.

In one embodiment, the first mixed powder contains about 30 to about 70% by weight of sodium bicarbonate, about 1 to about 15% by weight of DL-alanine, about 1 to about 15% by weight of D-sorbitol, and about 1% by weight of gum arabic. It may be obtained by mixing about 15% by weight of pullulan, about 1 to about 15% by weight of pullulan, and about 1 to about 15% by weight of disodium 5'-ribonucleotide. The weight range of the above sodium bicarbonate, DL-alanine, D-sorbitol, gum arabic, pullulan, and 5'-ribonucleotide disodium makes the meat soft while maintaining its texture, and adheres to and penetrates the meat with high adhesiveness. It was derived for the purpose of causing the tenderizing effect in a short period of time, and if it exceeds the above weight range, the described tenderizing effect and texture maintenance may not be achieved.

Preferably, the first mixed powder contains about 50% by weight of sodium bicarbonate, about 10% by weight of DL-alanine, about 10% by weight of D-sorbitol, about 10% by weight of gum Arabic, about 10% by weight of pullulan, and 5' -It may be obtained by mixing about 10% by weight of disodium ribonucleotide.

In one embodiment, the meat tenderizer powder contains about 50 to about 80% by weight of the first mixed powder, about 1 to about 20% by weight of a pH adjuster, about 1 to 15% by weight of pepper, and about 5 to 30% by weight of soy sauce. It may be obtained by mixing about 0.01 to 5% by weight of a flavor enhancer. Specifically, the meat tenderizer powder includes about 50 to about 80% by weight of the first mixed powder, about 1 to about 20% by weight of polyphosphoric acid, about 1 to 15% by weight of pepper, about 5 to 30% by weight of soy sauce, and L -It may be obtained by mixing about 0.01 to 5% by weight of sodium glutamate. The weight range of the first mixed powder, polyphosphoric acid, pepper, soy sauce, and sodium L-glutamate is intended to make meat soft while maintaining its texture, and to increase palatability by rapidly tenderizing the meat while maintaining its freshness. It was derived as follows. If the weight is outside the above range, the described surimi effect, freshness maintenance, palatability improvement effect, etc. may not be achieved.

If the first mixed powder is included in less than about 50% by weight, the surimi function may not be sufficiently performed, and if it exceeds about 80% by weight, browning may occur or the texture of the meat may deteriorate.

If the polyphosphoric acid is included in less than about 1% by weight, the storability of processed meat may decrease because it does not sufficiently inhibit the growth of microorganisms, and if it exceeds about 20% by weight, palatability may decrease.

If the sodium L-glutamate is included in less than about 0.01% by weight, palatability may not be sufficiently improved, and if it exceeds about 5% by weight, miscibility with other ingredients may be impaired.

In one embodiment, the meat tenderizer powder may further include grapefruit extract. Grapefruit extract, as an additional component of the meat tenderizer powder, may be included in an amount of about 0.1 to about 5% by weight to improve the storability and storability of the meat being processed and to reduce the off-flavor of the meat. If the grapefruit extract is included in an amount of less than about 0.1% by weight, the effects of improving storage and reducing off-flavors achieved by including the grapefruit extract may not be sufficiently exerted, and if it exceeds about 5% by weight, it may be miscible with other ingredients. This may be hindered.

In one embodiment, the meat tenderizer powder may further include okra fruit extract. The okra fruit extract may mean obtained by pressing the fruit of okra, a perennial herb of the mallow family. The okra fruit extract is rich in vitamin A, vitamin C, and beta-carotene, which can help eliminate free radicals in the body and can exhibit excellent antioxidant and anti-inflammatory effects.

In one embodiment, the okra fruit extract may be included in about 0.1 to 5% by weight. If the okra fruit extract is included in an amount of less than about 0.1% by weight, the antioxidant and anti-inflammatory effects may not be sufficiently exerted, and if it exceeds about 5% by weight, it may exhibit a bitter taste and decrease the palatability of the processed meat.

In one embodiment, the meat tenderizer powder may further include pear extract. The pear cucurbit extract may mean obtained by pressing the fruit of okra, a perennial herb of the mallow family. The pear gourd extract may mean extracted from pear gourd, which is a by-product remaining after squeezing pear, which is the fruit of the pear tree (Pyrus serotina). The pear gourd was discarded or used as compost, but as it became known that it was rich in dietary fiber, it came to be used in various fields. The pear gourd extract is not only economically advantageous because it is obtained from pear gourd, which was previously discarded, but is also rich in dietary fiber, so it can aid digestion, has excellent antioxidant efficacy, and is excellent in suppressing weight gain and lipogenesis in fat cells, so it can be used in food. When added, it may have a therapeutic and/or preventive effect on obesity.

In one embodiment, the pear gourd extract may be included in about 0.1 to 5% by weight. If the okra fruit extract is included in less than about 0.1% by weight, the digestion promoting and antioxidant effects may not be sufficiently exerted, and if it exceeds about 5% by weight, miscibility with other ingredients may be impaired.

Next, the meat tenderizer powder and water are mixed to prepare a meat tenderizer composition.

Next, about 80 to about 99% by weight of the meat and about 1 to about 20% by weight of the meat tenderizer composition are added to the blender and then mixed and stirred to process the meat. If the meat tenderizer composition is included in less than about 1% by weight, the tenderizing action may not be sufficiently performed, and if it is more than about 20% by weight, the texture of the meat may be reduced.

In one embodiment, the mixing and stirring may be performed in a vacuum state. By performing the mixing and stirring in a vacuum, the freshness of the meat can be maintained and the meat can be made soft in a short time. As the process proceeds in the vacuum state, the time required for surimi is reduced, so the taste and texture can be optimized by preventing the tissue of the meat from softening. Specifically, the mixing and stirring may be performed under vacuum conditions by adding the meat and meat tenderizer composition to a vacuum tumbler.

In one embodiment, the mixing and stirring may be performed for about 1 minute to about 60 minutes. If the mixing and stirring is performed for less than about 1 minute, the surimi function may not be sufficiently performed, and if it exceeds about 60 minutes, the texture of the meat may deteriorate. Preferably, the mixing and stirring may be performed for about 1 minute to about 15 minutes.

In one embodiment, meat processed by the described method may be supplied through packaging and inspection, and upon supply, a step of passing through a metal detector to inspect for metal foreign substances may be additionally included, but is not limited thereto. No.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1 to Example 3]

First, 50% by weight of sodium bicarbonate, 10% by weight of D-sorbitol, 10% by weight of DL-alanine, 10% by weight of gum Arabic, 10% by weight of pullulan, and 10% by weight of sodium L-glutamate were mixed to form a first mixed powder. was manufactured.

Next, meat tenderizer powder was prepared by mixing the ingredients listed in Table 1 below with the first mixed powder, and 70% by weight of the prepared meat tenderizer powder and 30% by weight of water were mixed to prepare a meat tenderizer composition.

97% by weight of the pork and 3% by weight of the meat tenderizer composition were added to a vacuum tumbler mixer, and the meat was processed by mixing and stirring in a vacuum state for 10 minutes, and were named Examples 1 to 3, respectively.

Meat tenderizer powder composition (% by weight) Example 1 Example 2 Example 3 First mixed powder (sodium bicarbonate, D-sorbitol, DL-alanine, gum arabic, pullulan, and L-sodium glutamate) 69.86 68.00 66.50 pH adjuster (polyphosphate) 9.98 8.00 7.50 pepper 4.99 4.30 4.30 Soy sauce (powder form) 14.97 13.50 13.50 5'-ribonucleotide disodium 0.20 0.20 0.20 Grapefruit Extract - 3.50 3.50 Okra Fruit Extract - 2.50 2.50 pear extract - - 20 Sum 100.00 100.00 100.00

[Comparative example]

A meat tenderizer was prepared by mixing 20% by weight of pineapple, 20% by weight of kiwi, 20% by weight of onion, 25% by weight of soy sauce, 9.5% by weight of pear, 5% by weight of pepper, and 0.5% by weight of sodium L-glutamate. It was mixed with 30% by weight and 70% by weight of pork and left for about 1 hour for processing. Processed pork was named Comparative Example.

[Experimental Example 1: Measurement of surimi effect]

The tenderizing effect of each meat processed in Examples 1 to 3 and Comparative Examples was measured. The experimental method was to cut raw meat (pork) into the same size of 3 × 3 × 3 cm, measure the hardness three times on a physical property tester before and after processing, and calculate the average value. The measurement results are shown in Table 2 below.

Physical property measurement results Before surimi After tenderizing Example 1 1346.56 1201.04 Example 2 1340.89 1098.56 Example 3 1297.98 1013.65 Comparative example 1301.42 713.48

As shown in Table 2, in the case of meat processed by the method according to the present invention, the data value after surimi was relatively lower than before surimi. This indicates that there is a tenderizing effect, and in the comparative example, the change in data values before and after tenderizing was the highest, confirming that excessive tenderizing action occurred.

[Experimental Example 2: Sensory evaluation]

For each of the pork processed in Examples 1 to 3 and Comparative Example, after cooking, it was provided free of charge to 30 random street customers (regardless of gender and age) and sensory evaluation was performed (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The sensory test was evaluated on a 5-point scale for overall preference, including texture, umami, and aroma of meat, with 3 points as normal, and the results are shown in Table 3 below.

division Texture taste incense preference Example 1 3.5 3.2 3.5 3.4 Example 2 3.8 3.6 3.5 3.8 Example 3 4.1 4.3 4.2 4.6 Comparative example 1.8 3.1 3.2 2.5

As shown in Table 3 above, in the case of meat processed by the method according to the present invention, the overall preference including texture, taste, aroma, etc. was evaluated as being quite excellent in all aspects.

[Experimental Example 3: Microorganism Measurement]

During the 3-day storage period (4°C) of the meat processed in Examples 1 to 3 and Comparative Examples, samples were prepared by grinding the meat for analysis of existing general bacteria and E. coli, and then sterilized at 9 times the weight of the sample. Physiological saline was placed in a stomacher bag, homogenized for 60 seconds using a stomacher, and the liquid portion was collected and used for microbiological testing.

1 ml of each diluted sample solution was dispensed vertically onto Petrifilm TM (3M) and gently pressed. Once gelation was completed, the cells were cultured at 35°C for 48 hours and the number of colonies produced was calculated. The results are shown in Table 4 below.

classification Example 1 Example 2 Example 3 Comparative example Pathogenic microorganisms (CFU/ml) voice voice voice 5.0E+03

As shown in Table 4 above, it was confirmed that, unlike the comparative example of meat processed by the method according to the present invention, the antioxidant and microbial growth inhibition effects were excellent.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical idea of the present invention is not limited or limited thereto, and of course, it can be modified and implemented in various ways by those skilled in the art.

Claims (8)

Preparing meat;
30 to 70% by weight of sodium bicarbonate, 1 to 15% by weight of D-sorbitol, 1 to 15% by weight of DL-alanine, 1 to 15% by weight of gum Arabic, 1 to 15% by weight of pullulan, and disodium 5'-ribonucleotide. Preparing a first mixed powder by mixing 1 to 15% by weight;
50 to 80% by weight of the first mixed powder, 0.01 to 5% by weight of sodium L-glutamate, 1 to 20% by weight of polyphosphate, 1 to 15% by weight of pepper, 5 to 30% by weight of soy sauce, 0.1 to 5% by weight of grapefruit extract. , and 0.1 to 5% by weight of okra fruit extract to prepare meat tenderizer powder;
Preparing a meat tenderizer composition by mixing the meat tenderizer powder and water;
Injecting 80 to 99% by weight of the meat and 1 to 20% by weight of the meat tenderizer composition into a blender; and
Processing meat by mixing and stirring the meat and meat tenderizer composition;
Including, meat processing method.
The method of claim 1, wherein the meat is:
A meat processing method comprising at least one selected from the group consisting of duck meat, pork, chicken, beef, lamb, goat meat, turkey meat, horse meat, and combinations thereof.
delete delete delete delete The method of claim 1, wherein the mixing and stirring is
A method of processing meat, characterized in that it is carried out under vacuum.
The method of claim 1, wherein the mixing and stirring is
A method of processing meat, characterized in that it is carried out for 1 minute to 60 minutes.