KR102676229B1 - Jeju pork sirloin aging method - Google Patents

Abstract

The present invention includes the steps of preparing pork loin and removing fascia and oil film; Cutting the pork loin from which the fascia and oil film have been removed into pieces with a thickness of 1-3 cm; Compressing finely chopped pork loin using a press machine; Curing the compressed pork loin with a curing composition and manufacturing it in roll form; Primary aging of pork loin prepared in roll form for 2.5-3.5 days at a temperature of 2-5°C; and vacuum-packing the primary aged pork loin, followed by secondary maturing for 32-34 days at a temperature of minus 1-2°C.

Description

Jeju pork sirloin aging method}

The present invention relates to a method for ripening pork loin from Jeju.

Recently, as people's income level has increased and interest in health has increased, the popularity of functional foods with differentiated taste and nutrition is increasing day by day. Among them, aged meat, which has been developed by adding various additives to meat, which is a treasure trove of protein and fat, which are valuable energy sources, and is rich in vitamin B1, iron, and other elements, is gaining great popularity.

In addition, as livestock diseases such as mad cow disease, foot-and-mouth disease, avian influenza (AI), and African swine fever become prevalent, food safety is becoming more important, and the demand for functional meat is expected to increase rapidly. For example, by adding seaweed, garlic, and green and yellow vegetables to pork, which is said to be effective in eliminating toxins due to its high content of essential fatty acids, vitamins, and selenium, we have developed and marketed functional pork that is good for detoxifying fine dust from China. Examples include:

When it comes to meat, the majority of Korean citizens prefer fresh meat, that is, meat immediately after slaughter. However, in the case of fresh meat, the meat quality becomes tough or lacks flavor and taste due to rigor mortis, and especially in the case of frozen meat stored for a long period of time, it must be properly handled during transportation or purchase. Since it is not frozen, quality may deteriorate due to the proliferation of bacteria, and in severe cases, hygiene problems such as food poisoning may be exposed.

Likewise, various attempts are being made in the related industry to develop functional meat that is beneficial to health and economical, and most of these efforts are closely related to the maturation of meat. In general, meat hardens after the original animal dies and becomes soft again after some time has passed. At this time, when the meat is in a stiff state or immediately after the stiffness is released, not only is it hard but also the taste deteriorates. However, if the stiffened meat is stored in a refrigerated state, the meat matures and becomes softer and tastes better. It can be said that it is ripening.

When meat is aged, the proteins that form the meat muscles are hydrolyzed, producing decomposition products of nuclear proteins and amino acids. At this time, the proteins that make up the meat muscles are broken in places, making the meat tender and flavorful. do. Aged meat becomes an appetizing brown color when cooked.

Patent Document 1: Republic of Korea Patent No. 10-2409069

The purpose of the present invention is to provide a method for aging pork loin from Jeju that ensures excellent meat quality and savory taste.

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

Preparing pork loin, removing fascia and fat film;

Cutting the pork loin from which the fascia and oil film have been removed into pieces with a thickness of 1-3 cm;

Compressing finely chopped pork loin using a press machine;

Curing the compressed pork loin with a curing composition and manufacturing it in roll form;

Primary aging of pork loin prepared in roll form for 2.5-3.5 days at a temperature of 2-5°C; and

It provides a pork loin aging method including the step of vacuum-packing the primary aged pork loin and then secondary maturing it for 32-34 days at a temperature of -1-2°C.

In addition, the salt composition includes 58-62 parts by weight of complex extract, 18-22 parts by weight of complex extract powder, 13-17 parts by weight of salt, and 3-7 parts by weight of pepper,

The complex extract is,

Washing chicken feet, white mushrooms and limes; Preparing a mixture by freeze-drying washed chicken feet, white wood ear mushrooms, and limes at a temperature of -48-52°C, pulverizing them, and mixing them in a weight ratio of 4:3:3; Mixing 18-22 parts by weight of the mixture and 78-82 parts by weight of an aqueous hydrochloric acid solution having a pH of 3-5, and immersing at a temperature of 23-27° C. for 3-7 minutes; After immersion, filtering and washing with purified water to obtain solid content; Preparing an extract by mixing 18-22 parts by weight of the solid content and 78-82 parts by weight of purified water and extracting at a temperature of 118-122°C for 58-62 minutes; and filtering the extract through filter paper, concentrating under reduced pressure and freeze-drying the filtered filtrate at a temperature of -48-52°C.

The complex extract powder is,

Washing peas and rice bran, immersing them in 9-11 times more purified water and soaking them at a temperature of 13-17°C for 5-7 hours; Steaming soaked peas and rice bran for 5-7 hours; Hot air drying steamed peas and rice bran at a temperature of 48-52°C for 5-7 hours; Mixing 23-27 parts by weight of hot air-dried peas, 23-27 parts by weight of rice bran, and 48-52 parts by weight of purified water, pulverizing with a grinder, and leaving for 11-13 hours to prepare a precipitate; and drying the precipitate at a temperature of 58-62° C. and then pulverizing the precipitate.

In addition, after performing the secondary aging step,

It includes the step of surrounding the second-aged pork loin with a cloth coated with a ripening liquid and then third-ripening it for 2-4 hours at a temperature of 24-28°C,

The ripening liquid is,

Preparing cabbage, Schisandra fruit, and yacon by washing them and cutting them into 1-5 cm long pieces; The prepared composite of cabbage, Schisandra fruit, and yacon mixed in a weight ratio of 3:1:1 was placed in a jar, sugar was added in the same ratio as the composite, and then incubated at a temperature of 1-5°C for 2-4 months. Tea maturing step; And after aging, filtering to remove solids and secondary aging at a temperature of 5-10°C for 5-7 months.

The pork loin ripening method according to the present invention completely removes odor and produces excellent meat quality and rich 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

Preparing pork loin, removing fascia and fat film;

Cutting the pork loin from which the fascia and oil film have been removed into pieces with a thickness of 1-3 cm;

Compressing finely chopped pork loin using a press machine;

Curing the compressed pork loin with a curing composition and manufacturing it in roll form;

Primary aging of pork loin prepared in roll form for 2.5-3.5 days at a temperature of 2-5°C; and

It provides a pork loin aging method including the step of vacuum-packing the primary aged pork loin and then secondary maturing it for 32-34 days at a temperature of -1-2°C.

Hereinafter, the pork loin ripening method according to the present invention will be described in detail at each step.

First, the pork loin aging method according to the present invention includes preparing pork loin and removing the fascia and oil film.

It is preferable that the pork loin is a pork loin produced in Jeju.

By removing the fascia and oil film, rotting of the pork loin is prevented.

Next, the pork loin aging method according to the present invention includes the step of cutting the pork loin from which the fascia and oil film have been removed into pieces with a thickness of 1-3 cm.

In the above step, the pork loin is cut into pieces of a certain thickness. For example, a thick whole loin loin can be partially cut into pieces and the cut parts are spread to form a thickness of 1-3 cm.

Next, the pork loin aging method according to the present invention includes the step of compressing the chopped pork loin using a press machine.

In this step, the pork loin is compressed using a press machine. Pressed pork loin may have a thickness of 2-8 mm and may have a thickness of 4-6 mm. If salting is done at the later stage, including this compressing step, odors can be removed better and the meat quality is excellent.

Next, the pork loin aging method according to the present invention includes the step of curing the compressed pork loin with a curing composition and manufacturing it in roll form.

In this step, pork loin is cured and rolled into a roll.

By pressurizing the meat with a press, curing it, rolling it into a roll and then maturing it for the first time, odors are captured better and the meat quality is excellent.

The salt composition preferably includes 58-62 parts by weight of the complex extract, 18-22 parts by weight of the complex extract powder, 13-17 parts by weight of salt, and 3-7 parts by weight of pepper, and 59-61 parts by weight of the complex extract. It is more preferable to include 19-21 parts by weight of powder, 14-16 parts by weight of salt, and 4-6 parts by weight of pepper.

The complex extract is,

Washing chicken feet, white mushrooms and limes; Preparing a mixture by freeze-drying washed chicken feet, white wood ear mushrooms, and limes at a temperature of -48-52°C, pulverizing them, and mixing them in a weight ratio of 4:3:3; Mixing 18-22 parts by weight of the mixture and 78-82 parts by weight of an aqueous hydrochloric acid solution having a pH of 3-5, and immersing at a temperature of 23-27° C. for 3-7 minutes; After immersion, filtering and washing with purified water to obtain solid content; Preparing an extract by mixing 18-22 parts by weight of the solid content and 78-82 parts by weight of purified water and extracting at a temperature of 118-122°C for 58-62 minutes; and filtering the extract with filter paper, concentrating and freeze-drying the filtered filtrate at a temperature of -48-52°C under reduced pressure.

Chicken feet have a unique texture and have been widely consumed for a long time, including stir-frying with spicy sauce. Recently, collagen consumption has been increasing in anticipation of its beauty effects.

The white-throated louse belongs to the order Tremella fuciformis and its scientific name is Tremella fuciformis. The white-throated earlid is widely distributed in Korea, China, Japan, and tropical regions. The fruiting body (mushroom) of the white-throated agaric is agar-like, wrinkled and split, or shaped like an earlobe or crest, and is about 10 cm in size. When dried, it becomes a thin film, but when it absorbs water, it swells. It is known to have various effects such as improving immunity, improving bone health, improving constipation, anti-cancer effect, beautifying skin, preventing vascular disease, and preventing anemia.

Lime (Citrus aurantifolia) is an evergreen shrub of the dicotyledonous family Rutaceae. It is native to northeastern India to northern Myanmar and Malaysia, and is sensitive to cold, so it is widely cultivated in subtropical and tropical regions. The flesh of the fruit is yellow-green, soft, juicy and sour, and is more sour than lemon and has a higher sugar content.

In the present invention, a complex extract using chicken feet, white wood ear mushrooms, and lime is applied as a salting composition. The complex extract contains a gelatin component to further improve the shear force and water retention capacity of pork loin and maximize the water content to increase moisture content. However, the heating loss can be reduced.

The complex extract powder is,

Washing peas and rice bran, immersing them in 9-11 times more purified water and soaking them at a temperature of 13-17°C for 5-7 hours; Steaming soaked peas and rice bran for 5-7 hours; Hot air drying steamed peas and rice bran at a temperature of 48-52°C for 5-7 hours; Mixing 23-27 parts by weight of hot air-dried peas, 23-27 parts by weight of rice bran, and 48-52 parts by weight of purified water, pulverizing with a grinder, and leaving for 11-13 hours to prepare a precipitate; and drying the precipitate at a temperature of 58-62°C and pulverizing the precipitate.

Pea (Pisum sativum) is an annual plant from the legume family and is native to the Mediterranean coast. It is the plant used by Mendel to prove the laws of inheritance, and is widely cultivated around the world, including Korea. It strengthens the digestive function, reduces upward pressure of energy, improves urination, and treats muscle spasms, beriberi, and swelling. So, there have been records for a long time that taking a bath with water boiled in peas can cure skin diseases, and it improves the function of the stomach, which is effective when you feel bloated and upset.

Rice bran is the outer husk of rice, a major food resource in Korea, and contains a large amount of dietary fiber, vegetable protein, and useful ingredients. Recent studies on rice bran have shown that it has a blood cholesterol-lowering effect, an antioxidant effect, and an anti-hypertensive effect. was reported to be excellent.

In the present invention, a composite extract powder prepared from peas and rice bran is applied as a salting composition, and the composite extract powder contains a large amount of dietary fiber, which helps reduce unpleasant odor and increase the chewy texture of pork.

Next, the pork loin aging method according to the present invention includes the step of first maturing the pork loin prepared in roll form for 2.5-3.5 days at a temperature of 2-5°C.

In this step, the pork loin is first aged and refrigerated.

Through the first ripening, the moisture on the surface evaporates.

The first ripening may be performed in a ripening refrigerator.

Next, the pork loin ripening method according to the present invention includes the step of vacuum-packing the primary aged pork loin and then secondary maturing it for 32-34 days at a temperature of -1-2°C.

In this step, the pork loin undergoes secondary aging and is aged at sub-zero temperatures.

Through the above-mentioned aging process, excellent meat quality and umami can be secured.

In addition, after performing the secondary aging step,

It is preferable to include the step of surrounding the secondarily aged pork loin with a cloth coated with a ripening liquid and then thirdly maturing it at a temperature of 24-28°C for 2-4 hours.

The ripening liquid is,

Preparing cabbage, Schisandra fruit, and yacon by washing them and cutting them into 1-5 cm long pieces; The prepared composite of cabbage, Schisandra fruit, and yacon mixed in a weight ratio of 3:1:1 was placed in a jar, sugar was added in the same ratio as the composite, and then incubated at a temperature of 1-5°C for 2-4 months. Tea maturing step; And after aging, filter to remove solids and perform secondary aging at a temperature of 5-10°C for 5-7 months.

Chinese cabbage is a biennial plant of the dicotyledonous plant family Brassica. It has roots that are humble compared to radishes, and on top of them, leaves are clustered together in the form of a huge flower. The body becomes green as it goes up from the white stem to the leaves. The growing period varies greatly depending on the variety, ranging from 50 to 90 days. It has a crunchy texture and a savory and subtle sweetness.

Schisandra chinensis has oval-shaped leaves that are alternate, have hairs on the veins on the back, and have fine teeth on the edges of the leaves. The flowers are yellowish-white with a slight red tint, and bloom separately on male and female plants in June and July. The flower has 6-9 perianth pieces, five stamens, and many pistils. The round fruit ripens red in August-September and contains 1-2 seeds per fruit. It is very similar in appearance to raspberries, and has a darker red color than raspberries.

Yacon is a perennial plant that grows in the Andes Mountains of Peru and is a crunchy, sweet-tasting tuberous root. The texture and taste is like a mixture of fresh apple and watermelon, but also like a mixture of radish and sweet potato. Sometimes they are called Peruvian underground apples because they are apples that grow from the ground.

In the present invention, pork loin is thirdly aged using a maturation liquid prepared using cabbage, Schisandra fruit, and yacon, and the pork loin is wrapped and aged using a cloth coated with the maturation liquid. The pork loin is thirdly aged in a maturation liquid, and microorganisms naturally occurring through internal ripening are included in the cloth, allowing fermentation and maturation together with the maturation liquid. As a result, the meat quality of the pork loin becomes softer and the flavor improves.

Hereinafter, the present invention will be explained in more detail by the following examples.

However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.

<Example 1> Aging of Jeju pork loin-1

Pork loin from Jeju was prepared, the fascia and oil film were removed, and then cut into pieces with a thickness of 1 cm. The prepared pork loin was compressed using a press machine to prepare a thickness of 5 mm, and the compressed pork loin was salted with a salting composition and then manufactured into a roll form. Pork loin prepared in roll form was first aged for 3 days in an aging refrigerator at a temperature of 2-5°C. The first aged pork loin was vacuum-packed in polyethylene vinyl, and then secondarily aged for 33 days in a ripening room at a temperature of -1-2°C to produce aged pork loin.

<Example 2> Aging of Jeju pork loin-2

Pork loin from Jeju was prepared, the fascia and oil film were removed, and then cut into pieces with a thickness of 1 cm. The prepared pork loin was compressed using a press machine to prepare a thickness of 5 mm, and the compressed pork loin was salted with a salting composition and then manufactured into a roll form. Pork loin prepared in roll form was first aged for 3 days in an aging refrigerator at a temperature of 2-5°C. The first-aged pork loin was vacuum-packed in polyethylene vinyl and then second-aged for 33 days in a ripening room at a temperature of -1-2°C. The second-aged pork loin was surrounded with a cloth coated with a ripening liquid and then third-aged for 3 hours at a temperature of 26°C to prepare aged pork loin.

<Experimental Example 1> Sensory evaluation

In order to evaluate the sensory properties of the aged pork loin prepared in Example 1-2, taste, texture, flavor, and overall preference were reviewed. The sensory test was conducted on 60 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 Texture (meat quality) zest overall preference Example 2 8.2 8.1 8.1 8.1 Example 3 8.4 8.3 8.3 8.3

As shown in Table 1 above, it was confirmed that the aged pork loin according to the present invention had excellent palatability.

Claims (3)

Preparing pork loin, removing fascia and fat film;
Cutting the pork loin from which the fascia and oil film have been removed into pieces with a thickness of 1-3 cm;
Compressing finely chopped pork loin using a press machine;
Curing the compressed pork loin with a curing composition and preparing it in roll form;
Primary aging of pork loin prepared in roll form for 2.5-3.5 days at a temperature of 2-5°C; and
Vacuum packaging the primary aged pork loin, followed by secondary aging for 32-34 days at a temperature of -1-2°C,
The salt composition includes 58-62 parts by weight of complex extract, 18-22 parts by weight of complex extract powder, 13-17 parts by weight of salt, and 3-7 parts by weight of pepper,
The complex extract is,
Washing chicken feet, white-throated mushrooms and limes; Preparing a mixture by freeze-drying washed chicken feet, white wood ear mushrooms, and limes at a temperature of -48-52°C, pulverizing them, and mixing them in a weight ratio of 4:3:3; Mixing 18-22 parts by weight of the above mixture and 78-82 parts by weight of an aqueous hydrochloric acid solution having a pH of 3-5, and immersing at a temperature of 23-27° C. for 3-7 minutes; After immersion, filtering and washing with purified water to obtain solid content; Preparing an extract by mixing 18-22 parts by weight of the solid content and 78-82 parts by weight of purified water and extracting at a temperature of 118-122°C for 58-62 minutes; and filtering the extract through filter paper, concentrating under reduced pressure and freeze-drying the filtered filtrate at a temperature of -48-52°C.
The complex extract powder,
Washing peas and rice bran, immersing them in 9-11 times more purified water and soaking them at a temperature of 13-17°C for 5-7 hours; Steaming soaked peas and rice bran for 5-7 hours; Hot air drying steamed peas and rice bran at a temperature of 48-52°C for 5-7 hours; Mixing 23-27 parts by weight of hot air-dried peas, 23-27 parts by weight of rice bran, and 48-52 parts by weight of purified water, pulverizing with a grinder, and leaving for 11-13 hours to prepare a precipitate; and drying the precipitate at a temperature of 58-62°C and grinding it. delete delete