KR102666353B1 - Lamb tenderization method - Google Patents

Abstract

The present invention provides a method of tenderizing lamb by aging and curing it.

Description

Lamb tenderization method}

The present invention relates to a lamb tenderizing method.

Most of the meat consumed by domestic consumers consists of pigs, cows, and chickens, but interest in lamb meat has recently increased as consumption has increased. Additionally, the efficacious aspects of lamb are superior to other meat products.

Lamb is a high-quality food recognized overseas for its various nutrients, including protein, and proven efficacy. However, in the domestic market, lamb is perceived as a specialty dish due to its unique smell and difficulty in cooking, making it a meat that is distant from domestic consumers. has been recognized as Sauces are being developed to complement this, and as concerns about meat are increasing (mad cow disease, swine flu, avian flu, etc.), goat meat and rabbit are being introduced as safe new alternative products to meat products in the domestic market. The number of meat consumers looking for meat, ostrich meat, etc. is becoming more diverse.

Patent Document 1: Republic of Korea Patent Publication 10-2011-0044371

The present invention was devised to solve the above problems, and the purpose of the present invention is to provide a method for producing lamb meat that removes odor and has excellent texture.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention

Provides a method of aging, curing, and tenderizing lamb meat.

In addition, the present invention

mixing lamb with the aging composition;

Putting the lamb mixed with the aging composition into an inner packaging material and then vacuum packaging it;

Aging the vacuum-packed lamb at a temperature of 38-42°C for 22-26 hours; and

A step of taking out the aged lamb and immersing it in the brine solution at a temperature of 28-32°C for 28-32 minutes,

The ripening composition is,

A step of immersing a mixture of 28-32 parts by weight of Hovenia berries, 8-12 parts by weight of licorice, and 58-62 parts by weight of water at a temperature of 18-22°C for 22-26 hours; After immersion, heating to a temperature of 130-150°C and boiling for 18-22 minutes; And after boiling, adjusting the temperature to 48-52°C and steeping for 5-7 hours; And after brewing, filtering to obtain a filtrate; Preparing a Hovenia fruit extract comprising a;

Mushroom mixture made by washing shiitake mushrooms, chaga mushrooms, roof tile mushrooms, cordyceps and cauliflower mushrooms, and mixing the washed shiitake mushrooms, chaga mushrooms, roof tile mushrooms, cordyceps and cauliflower mushrooms in a weight ratio of 1:1:1:1:1. Preparing a composite by mixing 48-52 parts by weight and 48-52 parts by weight of the Hovenia fruit extract; Putting the composite in a sterilizer and sterilizing it at a temperature of 110-130°C for 28-32 minutes; Adding 0.5-1.5 parts by weight of Bacillus licheniformis to the sterilized composite and performing primary fermentation at a temperature of 30-34°C and humidity of 68-72% for 1-3 days; Secondary fermentation after primary fermentation for 4-6 days at a temperature of 24-28°C and humidity of 58-62%; and drying the secondary fermented product with hot air at a temperature of 58-62°C for 28-32 minutes and then pulverizing it. Preparing a fermented mushroom powder including;

Preparing red ginseng and ginseng by washing them, mixing the washed red ginseng and ginseng at a weight ratio of 4:1 to prepare a ginseng mixture, and roasting the prepared ginseng mixture at a temperature of 148-152°C; Steaming the roasted hemp mixture for 80-100 minutes at a pressure of 0.095-0.105 MPa and a temperature of 230-250°C; Drying the steamed hemp mixture at a temperature of 48-52°C for 3-5 hours; Mixing 38-42 parts by weight of the dried hemp mixture, 57-61 parts by weight of water, and 0.5-1.5 parts by weight of Lactobacillus rhamnosus, and then culturing at a temperature of 28-32°C; And drying the cultured hemp mixture with hot air for 28-32 minutes at 58-62°C and then pulverizing it; Preparing a hemp fermentation powder comprising;

Preparing kelp, moss, and scallops by first washing them with vinegar water and secondly washing them with purified water; Preparing a seaweed mixture by mixing the prepared kelp, seaweed, and seaweed in a weight ratio of 2:2:1; The seaweed mixture was freeze-dried and pulverized, and an extraction solution was prepared by mixing 3-7 parts by weight of the pulverized seaweed mixture and 93-97 parts by weight of a 0.5-1% by weight sodium carbonate solution, and then the extraction solution was stored at 88-92°C. Extracting by heating for 2-4 hours at a temperature of; After extraction, adding 0.5-1.5 parts by weight of citric acid based on 100 parts by weight of the extraction solution, followed by heating at a temperature of 88-92°C for 2-4 hours; And heating and then filtering, concentrating and freeze-drying the filtered filtrate under reduced pressure at a temperature of -48-52°C; Preparing a seaweed extract comprising; and

It is prepared by performing the step of mixing 58-62 parts by weight of the mushroom fermentation powder, 35-39 parts by weight of the hemp fermentation powder, and 1-5 parts by weight of the seaweed extract,

The salt solution is,

Mix brown rice, barley, oats, garlic, and plum in a weight ratio of 3:3:2:1:1, mix 28-32 parts by weight of ground powder, 68-72 parts by weight of water, and 0.01-0.05 parts by weight of amylase. Preparing a mixed solution; Heating the mixed solution at a temperature of 88-92°C for 58-62 minutes; Cool the heated mixture to a temperature of 48-52°C, add 0.01-0.05 parts by weight of protease based on 100 parts by weight of the mixture, and stir at a temperature of 48-52°C at a rotation speed of 100-200 rpm for 22-26 hours. Preparing a saccharification solution; Adding 0.3-0.7 parts by weight of yeast to 100 parts by weight of the saccharification liquid and then performing primary fermentation by stirring for 46-50 hours at a rotation speed of 80-120 rpm at a temperature of 18-22°C; And after the primary fermentation, secondary fermentation at a temperature of 28-32°C for 6-8 days without stirring; preparing a fermentation broth including; and

32-36 parts by weight of the fermented broth, 6-10 parts by weight of pear juice, 6-10 parts by weight of pineapple juice, 6-10 parts by weight of kiwi juice, 8-12 parts by weight of plum juice, 4-8 parts by weight of sea salt, 1-10 parts by weight of grape seed oil It provides a lamb tenderizing method, characterized in that it is manufactured by performing the step of mixing 5 parts by weight and 21-25 parts by weight of water.

In addition, the ripening composition is characterized in that it contains 59-61 parts by weight of the mushroom fermentation powder, 35-39 parts by weight of the hemp fermentation powder, and 2-4 parts by weight of the seaweed extract.

In addition, the salting solution includes 33-35 parts by weight of the fermented broth, 7-9 parts by weight of pear juice, 7-9 parts by weight of pineapple juice, 7-9 parts by weight of kiwi juice, 9-11 parts by weight of raw plum solution, and 5-7 parts by weight of sea salt. parts, 2-4 parts by weight of grape seed oil, and 22-24 parts by weight of water.

In addition, after performing the aging step, it is characterized in that it includes the step of washing the aged lamb before immersing it in the salting solution.

The lamb according to the present invention has completely removed odor and has excellent texture and flavor.

Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

This invention

Provides a method of aging, curing, and tenderizing lamb meat.

The lamb according to the present invention has completely removed odor and has excellent texture and flavor.

In addition, the present invention

mixing lamb with the aging composition;

Putting the lamb mixed with the aging composition into an inner packaging material and then vacuum packaging it;

Aging the vacuum-packed lamb at a temperature of 38-42°C for 22-26 hours; and

It provides a lamb tenderizing method including the step of taking out aged lamb and immersing it in a brine solution at a temperature of 28-32°C for 28-32 minutes.

First, the lamb tenderizing method according to the present invention includes the step of mixing lamb with the aging composition.

In this step, the lamb is mixed with the aging composition.

The ripening composition is,

A step of immersing a mixture of 28-32 parts by weight of Hovenia berries, 8-12 parts by weight of licorice, and 58-62 parts by weight of water at a temperature of 18-22°C for 22-26 hours; After immersion, heating to a temperature of 130-150°C and boiling for 18-22 minutes; And after boiling, adjusting the temperature to 48-52°C and steeping for 5-7 hours; And after brewing, filtering to obtain a filtrate; Preparing a Hovenia fruit extract comprising a;

Mushroom mixture made by washing shiitake mushrooms, chaga mushrooms, roof tile mushrooms, cordyceps and cauliflower mushrooms, and mixing the washed shiitake mushrooms, chaga mushrooms, roof tile mushrooms, cordyceps and cauliflower mushrooms in a weight ratio of 1:1:1:1:1. Preparing a composite by mixing 48-52 parts by weight and 48-52 parts by weight of the Hovenia fruit extract; Putting the composite in a sterilizer and sterilizing it at a temperature of 110-130°C for 28-32 minutes; Adding 0.5-1.5 parts by weight of Bacillus licheniformis to the sterilized composite and performing primary fermentation at a temperature of 30-34°C and humidity of 68-72% for 1-3 days; Secondary fermentation after primary fermentation for 4-6 days at a temperature of 24-28°C and humidity of 58-62%; and drying the secondary fermented product with hot air at a temperature of 58-62° C. for 28-32 minutes and then pulverizing it. Preparing a fermented mushroom powder including;

Preparing red ginseng and ginseng by washing them, mixing the washed red ginseng and ginseng at a weight ratio of 4:1 to prepare a ginseng mixture, and roasting the prepared ginseng mixture at a temperature of 148-152°C; Steaming the roasted hemp mixture for 80-100 minutes at a pressure of 0.095-0.105 MPa and a temperature of 230-250°C; Drying the steamed hemp mixture at a temperature of 48-52°C for 3-5 hours; Mixing 38-42 parts by weight of the dried hemp mixture, 57-61 parts by weight of water, and 0.5-1.5 parts by weight of Lactobacillus rhamnosus, and then culturing at a temperature of 28-32°C; And drying the cultured hemp mixture with hot air for 28-32 minutes at 58-62°C and then pulverizing it; Preparing a hemp fermentation powder comprising;

Preparing kelp, moss, and scallops by first washing them with vinegar water and secondly washing them with purified water; Preparing a seaweed mixture by mixing the prepared kelp, seaweed, and seaweed in a weight ratio of 2:2:1; The seaweed mixture was freeze-dried and pulverized, and an extraction solution was prepared by mixing 3-7 parts by weight of the pulverized seaweed mixture and 93-97 parts by weight of a 0.5-1% by weight sodium carbonate solution, and then the extraction solution was stored at 88-92°C. Extracting by heating for 2-4 hours at a temperature of; After extraction, adding 0.5-1.5 parts by weight of citric acid based on 100 parts by weight of the extraction solution, followed by heating at a temperature of 88-92°C for 2-4 hours; And heating and then filtering, concentrating and freeze-drying the filtered filtrate under reduced pressure at a temperature of -48-52°C; Preparing a seaweed extract comprising; and

The step of mixing 58-62 parts by weight of the mushroom fermentation powder, 35-39 parts by weight of the hemp fermentation powder, and 1-5 parts by weight of the seaweed extract is used.

The aging composition includes fermented mushroom powder, fermented hemp powder, and seaweed extract, and by maturing it, it can increase the flavor by trapping meat juice inside the lamb along with the tenderizing effect.

It is more preferable that the ripening composition includes 59-61 parts by weight of the mushroom fermentation powder, 35-39 parts by weight of the hemp fermentation powder, and 2-4 parts by weight of the seaweed extract.

Next, the lamb tenderizing method according to the present invention includes the step of putting lamb mixed with the aging composition into an inner packaging material and vacuum packaging it.

In this step, the lamb is vacuum-packed to carry out the ripening process.

The inner packaging material may be a vacuum bag made of polyethylene (PE).

Next, the lamb tenderizing method according to the present invention includes the step of maturing vacuum-packed lamb at a temperature of 38-42°C for 22-26 hours.

In this step, the lamb is aged, more preferably aged at a temperature of 39-41°C for 23-25 hours.

Next, the lamb tenderizing method according to the present invention includes the step of taking aged lamb meat and immersing it in a brine solution at a temperature of 28-32°C for 28-32 minutes.

The salt solution is,

Mix brown rice, barley, oats, garlic, and plum in a weight ratio of 3:3:2:1:1, mix 28-32 parts by weight of ground powder, 68-72 parts by weight of water, and 0.01-0.05 parts by weight of amylase. Preparing a mixed solution; Heating the mixed solution at a temperature of 88-92°C for 58-62 minutes; Cool the heated mixture to a temperature of 48-52°C, add 0.01-0.05 parts by weight of protease based on 100 parts by weight of the mixture, and stir at a temperature of 48-52°C at a rotation speed of 100-200 rpm for 22-26 hours. Preparing a saccharification solution; Adding 0.3-0.7 parts by weight of yeast to 100 parts by weight of the saccharification liquid and then performing primary fermentation by stirring for 46-50 hours at a temperature of 18-22°C and a rotation speed of 80-120 rpm; And after the primary fermentation, performing secondary fermentation at a temperature of 28-32°C for 6-8 days without stirring; preparing a fermentation broth comprising; and

32-36 parts by weight of the fermented broth, 6-10 parts by weight of pear juice, 6-10 parts by weight of pineapple juice, 6-10 parts by weight of kiwi juice, 8-12 parts by weight of plum juice, 4-8 parts by weight of sea salt, 1-10 parts by weight of grape seed oil Use the one prepared by mixing 5 parts by weight and 21-25 parts by weight of water.

By applying fermentation broth, pear juice, pineapple juice, kiwi juice, plum juice, sea salt, and grape seed oil as the salting solution, the supply of nutrients can be increased and the odor of lamb can be completely removed.

The salting solution includes 33-35 parts by weight of the fermented broth, 7-9 parts by weight of pear juice, 7-9 parts by weight of pineapple juice, 7-9 parts by weight of kiwi juice, 9-11 parts by weight of plum juice, 5-7 parts by weight of sea salt, It is more preferable to include 2-4 parts by weight of grape seed oil and 22-24 parts by weight of water.

In addition, it is most preferable to use a salt solution that does not contain water and is prepared by mixing 21-25 parts by weight of fruit extract in place of water. By applying the fruit extract, it is possible to improve the flavor and texture of lamb as well as remove odor from lamb.

The fruit extract is prepared by mixing 1-5 parts by weight of Schisandra fruit, 1-5 parts by weight of Goji berry fruit, 1-5 parts by weight of Bokbunja fruit, and 89-93 parts by weight of water to prepare a fruit mixture; Heating the fruit mixture to a temperature of 73-77°C and performing primary extraction for 48-52 minutes; Heating the first extracted mixture to a temperature of 88-92°C and performing second extraction for 88-92 minutes; and filtering the secondary extracted mixture.

In addition, after performing the aging step, it may include the step of washing the aged lamb before immersing it in the salting solution, and it is more preferable to use the fruit extract for the washing.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily implement them. Additionally, in describing the present invention, if it is determined that a detailed description of a related known function or known configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. Additionally, some features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to appropriate scale. However, those skilled in the art will easily understand these details.

<Example 1> Lamb Manufacturing-1

After mixing the lamb with the aging composition, it was placed in an inner packaging material and vacuum-packed. Afterwards, it was aged for 24 hours at a temperature of 40°C. The aged lamb was taken out, washed with distilled water, and immersed in a brine solution.

The ripening composition was prepared by mixing 60 parts by weight of mushroom fermentation powder, 37 parts by weight of hemp fermentation powder, and 3 parts by weight of seaweed extract, and the salting solution was 34 parts by weight of fermentation broth, 8 parts by weight of pear juice, 8 parts by weight of pineapple juice, and kiwi juice. It was prepared by mixing 8 parts by weight, 10 parts by weight of plum juice, 6 parts by weight of sea salt, 3 parts by weight of grape seed oil, and 23 parts by weight of water.

<Example 2> Lamb Manufacturing-2

After mixing the lamb with the aging composition, it was placed in an inner packaging material and vacuum-packed. Afterwards, it was aged for 24 hours at a temperature of 40°C. The aged lamb was taken out, washed with fruit extract, and immersed in a salting solution.

The ripening composition was prepared by mixing 60 parts by weight of mushroom fermentation powder, 37 parts by weight of hemp fermentation powder, and 3 parts by weight of seaweed extract, and the salting solution was 34 parts by weight of fermentation broth, 8 parts by weight of pear juice, 8 parts by weight of pineapple juice, and kiwi juice. It was prepared by mixing 8 parts by weight, 10 parts by weight of plum juice, 6 parts by weight of sea salt, 3 parts by weight of grape seed oil, and 23 parts by weight of fruit extract.

<Experimental Example 1> Sensory evaluation

In order to evaluate the sensory properties of the lamb prepared in Examples 1 and 2, the lamb prepared in Examples 1 and 2 was roasted and then examined for taste, flavor, texture, and overall preference. . The sensory test was conducted on 50 adult men and women, and a 9-point preference scale was used to classify preference, with 1 point being very bad, 3 points being bad, 5 being average, 7 being good, and 9 being very good. The results are shown in Table 1 below.

taste zest Texture overall preference Example 1 8.2 8.2 8.3 8.3 Example 2 8.5 8.5 8.5 8.5

As shown in Table 1, it was confirmed that the lamb according to the present invention had excellent palatability.

Claims (5)

mixing lamb with the aging composition;
Putting the lamb mixed with the aging composition into an inner packaging material and then vacuum packaging it;
Aging the vacuum-packed lamb at a temperature of 38-42°C for 22-26 hours; and
A step of taking out the aged lamb and immersing it in the brine solution at a temperature of 28-32°C for 28-32 minutes,
The ripening composition is,
A step of immersing a mixture of 28-32 parts by weight of Hovenia berries, 8-12 parts by weight of licorice, and 58-62 parts by weight of water at a temperature of 18-22°C for 22-26 hours; After immersion, heating to a temperature of 130-150°C and boiling for 18-22 minutes; And after boiling, adjusting the temperature to 48-52°C and steeping for 5-7 hours; And after brewing, filtering to obtain a filtrate; Preparing a Hovenia fruit extract comprising a;
Mushroom mixture made by washing shiitake mushrooms, chaga mushrooms, roof tile mushrooms, cordyceps and cauliflower mushrooms, and mixing the washed shiitake mushrooms, chaga mushrooms, roof tile mushrooms, cordyceps and cauliflower mushrooms in a weight ratio of 1:1:1:1:1. Preparing a composite by mixing 48-52 parts by weight and 48-52 parts by weight of the Hovenia fruit extract; Putting the composite in a sterilizer and sterilizing it at a temperature of 110-130°C for 28-32 minutes; Adding 0.5-1.5 parts by weight of Bacillus licheniformis to the sterilized composite and performing primary fermentation at a temperature of 30-34°C and humidity of 68-72% for 1-3 days; Secondary fermentation after primary fermentation for 4-6 days at a temperature of 24-28°C and humidity of 58-62%; and drying the secondary fermented product with hot air at a temperature of 58-62° C. for 28-32 minutes and then pulverizing it. Preparing a fermented mushroom powder including;
Preparing red ginseng and ginseng by washing them, mixing the washed red ginseng and ginseng at a weight ratio of 4:1 to prepare a ginseng mixture, and roasting the prepared ginseng mixture at a temperature of 148-152°C; Steaming the roasted hemp mixture for 80-100 minutes at a pressure of 0.095-0.105 MPa and a temperature of 230-250°C; Drying the steamed hemp mixture at a temperature of 48-52°C for 3-5 hours; Mixing 38-42 parts by weight of the dried hemp mixture, 57-61 parts by weight of water, and 0.5-1.5 parts by weight of Lactobacillus rhamnosus, and then culturing at a temperature of 28-32°C; And drying the cultured hemp mixture with hot air for 28-32 minutes at 58-62°C and then pulverizing it; Preparing a hemp fermentation powder comprising;
Preparing kelp, moss, and scallops by first washing them with vinegar water and secondly washing them with purified water; Preparing a seaweed mixture by mixing the prepared kelp, seaweed, and seaweed in a weight ratio of 2:2:1; The seaweed mixture was freeze-dried and pulverized, and an extraction solution was prepared by mixing 3-7 parts by weight of the pulverized seaweed mixture and 93-97 parts by weight of a 0.5-1% by weight sodium carbonate solution, and then the extraction solution was stored at 88-92°C. Extracting by heating for 2-4 hours at a temperature of; After extraction, adding 0.5-1.5 parts by weight of citric acid based on 100 parts by weight of the extraction solution, followed by heating at a temperature of 88-92°C for 2-4 hours; And heating and then filtering, concentrating and freeze-drying the filtered filtrate under reduced pressure at a temperature of -48-52°C; Preparing a seaweed extract comprising; and
It is prepared by performing the step of mixing 58-62 parts by weight of the mushroom fermentation powder, 35-39 parts by weight of the hemp fermentation powder, and 1-5 parts by weight of the seaweed extract,
The salt solution is,
Mix brown rice, barley, oats, garlic, and plum in a weight ratio of 3:3:2:1:1, mix 28-32 parts by weight of ground powder, 68-72 parts by weight of water, and 0.01-0.05 parts by weight of amylase. Preparing a mixed solution; Heating the mixed solution at a temperature of 88-92°C for 58-62 minutes; Cool the heated mixture to a temperature of 48-52°C, add 0.01-0.05 parts by weight of protease based on 100 parts by weight of the mixture, and stir at a temperature of 48-52°C at a rotation speed of 100-200 rpm for 22-26 hours. Preparing a saccharification solution; Adding 0.3-0.7 parts by weight of yeast to 100 parts by weight of the saccharification liquid and then performing primary fermentation by stirring for 46-50 hours at a rotation speed of 80-120 rpm at a temperature of 18-22°C; And after the primary fermentation, performing secondary fermentation at a temperature of 28-32°C for 6-8 days without stirring; preparing a fermentation broth comprising; and
32-36 parts by weight of the fermented broth, 6-10 parts by weight of pear juice, 6-10 parts by weight of pineapple juice, 6-10 parts by weight of kiwi juice, 8-12 parts by weight of plum juice, 4-8 parts by weight of sea salt, 1-10 parts by weight of grape seed oil A lamb tenderizing method, characterized in that it is manufactured by performing the step of mixing 5 parts by weight and 21-25 parts by weight of water. delete delete delete delete