KR19990070045A - How to prepare meat for cooking - Google Patents

Abstract

The present invention relates to a method for producing cooked meat, and more specifically, citrus ingredients step by step in the pork, beef or other meat, but the seasonings, including citrus components and soy sauce, sugar, sesame oil, spices, onions When blending and ripening, when blending another citrus component relates to a method for producing a meat for cooking that can soften the meat, remove the smell peculiar to the meat, as well as add a fragrance peculiar to the citrus.

Description

How to prepare meat for cooking

The present invention relates to a method for producing cooked meat, and more specifically, citrus ingredients step by step to pork, beef or other meat, but the seasonings, including citrus components and soy sauce, sugar, sesame oil, spices, onions When blending and ripening, when blending another citrus component relates to a method for producing a meat for cooking that can soften the meat, remove the smell peculiar to the meat, as well as add a fragrance peculiar to the citrus.

Recently, the consumption of meat such as beef and pork is rapidly increasing due to the change in diet, and the amount of meat consumed by bulgogi, ribs, or stir-fry is also increasing.

However, if you look at the cooking method of meat in each home or restaurant, the seasonings, including garlic, leeks, onions, ginger, pepper, sesame salt, sesame oil, L- glutamate sodium (chemical seasoning), etc. Cook. In addition to the above composition, the pickled seasoning used in the cooking of meat has added a specific ingredient or increased the amount thereof in order to soften the meat or improve the taste and flavor. For example, a method of adding alcohol to soften the meat was used. However, the meat cooked in this way not only has a characteristic smell of meat, but also has a problem of altering the taste and aroma of the original meat.

In order to use these meat seasonings more conveniently and appropriately, pickled instant seasonings are sold on the market, which contains soy sauce, high fructose, sugar, and garlic. However, there is a problem with the meat's original unique taste and aroma.

The present inventors have a citrus extract in the meat cooking seasoning and by blending it into the meat step by step to soften the meat and remove the peculiar smell of meat, aftertaste is good and clean and the citrus-specific fragrance is found to combine the present invention Completed.

Accordingly, an object of the present invention is to provide a method of preparing cooked meat by blending and ripening seasonings containing citrus extract as a main ingredient to meat.

The present invention is a method for producing meat for cooking using a meat cooking seasoning comprising soy sauce, sugar, sesame oil, spices, onions, citrus blood extract, citrus fruit flesh or citrus juice extract stock selected from two or more citrus components To step into the meat, mix the first one or more citrus ingredients and common seasonings, including the soy sauce, sugar, sesame oil, spices, onions, and secondly mix the other citrus ingredients It is characterized by a method of producing cooked meat which can be frozen or immediately cooked.

The present invention will be described in more detail as follows.

In the present invention, the seasoning added during the cooking of meat contains one or more selected from citrus blood extract, citrus fruit or citrus juice extraction stock as the main component, two or more selected from the step by step divided with meat, blended, aged By removing the peculiar smell of meat and having a good aftertaste, the present invention relates to a method of manufacturing meat for cooking which can add a characteristic aroma of citrus.

Citrus fruits tend to soften the meat, and are rich in vitamin C to balance nutrition and remove odors unique to meat. In the present invention, in the use of citrus fruits, not only a specific part of the citrus fruits, but also the entire citrus fruits such as citrus blood, pulp, and juice are used, so the recycling of resources and in particular, digestion in the stomach when eating meat or meat Promote and neutralize acidic foods and can be obtained such as the blood effect of the citrus blood commonly used as a herbal medicine, and can also obtain the above effects as expected by using any portion or a small amount.

In the present invention, by adding two or more selected from the citrus extract, the main ingredient of the seasoning to the meat step by step to facilitate the digestion and absorption of meat fat, the meat can be smooth and delicious and contain a taste and aroma.

In the present invention, the tangerine extract can be added step by step, but it is blended with meat using two or more selected from citrus blood extract, citrus fruit and citrus juice extract, one or more citrus components and the soy sauce, Common seasonings, including sugar, sesame oil, spices, and onions are blended and matured. Secondly, other citrus ingredients can be blended and frozen for immediate cooking. At this time, it is preferable to use so that content of the citrus component contained primarily is 10-50 weight% with respect to the whole seasoning composition. If less than 10% by weight, the digestion and absorption of meat fat is reduced, the taste is also felt, and thus the desired effect cannot be obtained. If the content is more than 50% by weight, it is uneconomical and loses the taste of meat. .

The manufacturing method of the meat for cooking of the present invention will be described in detail, but the following description will be given using one example of both citrus blood extract, citrus fruit and citrus juice extract.

First, meats such as pork and beef are prepared in order to mix and ripen two kinds of citrus fruits and common seasonings including soy sauce, sugar, sesame oil, spices, and onions. And 5-15 weight% of citrus peels and 20-50 weight% of water are prepared with respect to the whole seasoning composition. At this time, citrus blood should be washed clean and frozen. If the content of citrus blood is less than 5% by weight, the desired effect cannot be obtained. If the content of citrus blood is more than 15% by weight, there is a problem that the taste of meat may be altered.

Put citrus blood in the water prepared above, mix, heat and boil for 1 to 2 hours, and then cool at room temperature to prepare a citrus blood extract.

Then, 20 to 30% by weight of water is prepared with respect to the whole seasoning composition, and 3-30% by weight of the citrus extract extract prepared above is added to the whole seasoning composition and mixed to mix sufficiently.

Then, a suitable amount of soy sauce, sugar, sesame oil, spices, garlic, onion, and the like, which are used as a composition for a conventional seasoning, is added to the mixture containing the citrus extract extract and mixed. At this time, as an additive other than the main component, any of those commonly used as seasonings other than those described above may be used. Additives added to the seasoning are 20 to 40% by weight based on the total seasoning composition, for example, 5 to 10% by weight soy sauce, 3 to 7% by weight sugar, 1 to 2% by weight oil, 1 to 3% sesame oil. %, Seasoning 1-2 wt%, spices 1-3 wt%, garlic 2-7 wt%, onion 3-10 wt%, seed type 1-3 wt%, starch syrup 2-5 wt% and the like are added to the spice composition. .

In addition, the seasoning composition of the present invention prepared as described above can be used as it is, but can also be used concentrated by extract, it can be used diluted to water when prepared and used in powder form.

Then, 1 to 5% by weight of citrus fruit flesh is added to the mixture of the citrus extract extract and the general seasoning composition based on the total seasoning composition. Citrus pulp is added to soften the meat and make it delicious. If the added amount is less than 1% by weight, the effect of adding citrus meat is not shown. If the content exceeds 5% by weight, the citrus flavor may be altered. there is a problem.

When the seasoning composition of the present invention is blended with meat, for example, it can be effectively used for commercialization by blending it with meat and then aging it for 24 hours at a constant temperature, placing it in a container of a suitable size and freezing it for a long time. As it can be widely used for home use, the meat mixed with the spice as described above is packed in a container and then frozen and stored, and the meat can be cooked and eaten at any time, useful for sale, and also in the container. You can cook and eat it immediately.

Seasonings containing the citrus extracts prepared according to the present invention can be used for pickling of meat, and can also be used for flavoring food.

Secondly, mix the other citrus ingredients and place the seasoned and aged meat in a container of the appropriate size for freezing or for immediate cooking. Finally, 5-20 parts by weight of the citrus juice extract stock solution is added to 100 parts by weight of the meat contained in the container to give a taste and a specific citrus aroma.

If the added amount of the citrus fruit juice extract is less than 5 parts by weight there is a problem that the taste and taste of citrus peculiar taste does not come out, if the amount exceeds 20 parts by weight there is a problem that can change the taste of meat by citrus flavor.

As described above, the method of manufacturing the cooking meat of the present invention may be performed in three steps, but the cooking meat is prepared using two selected citrus components selected from citrus blood extract, citrus fruit flesh or citrus juice extract stock. It can manufacture.

Although this invention is demonstrated in detail based on an Example, this invention is not limited to an Example.

Example 1 Preparation of Citrus Seasoned Pork

40 kg of pork was prepared, and it was cut into a suitable size. 12,000 g of bottled water and 4,000 g of freshly stored citrus blood were prepared. The citrus blood and bottled water were mixed and boiled at 100 ° C. or higher for 1 hour and then cooled at room temperature.

Then, 8,000 g of the citrus blood extract and 10,000 g of bottled water were prepared and mixed. Soy sauce 2,600g, sugar 2,000g, mixed cooking oil 360g, sesame oil 180g, seasoning 300g, pepper 50g, shochu 720g, caramel 360g, garlic 1,500g, onion 1,500g, pear juice 1,000g, starch syrup 1,000g, ginger 450g, 1,080 g of coke and 100 g of seed are mixed. And 500 g of citrus fruit flesh was mixed.

The citrus extracts were mixed with seasoned pork and aged, and aged at 10 ° C. for 24 hours. Ripened citrus seasoned pork ribs were placed in a polyethylene resin container of a suitable size, and then 500 g of citrus juice extract stocks were mixed to prepare citrus seasoned pork.

Example 2 Preparation of Citrus Seasoned Beef

40 kg of beef was prepared, and a tangerine seasoned beef was prepared in the same manner as in Example 1.

Example 3

In the same manner as in Example 1, pork meat was prepared without adding citrus fruit.

Comparative Example 1

In the same manner as in Example 1, pork was cooked without adding any citrus extracts.

Experimental Example

The meat cooked in Examples 1 to 3 and Comparative Example 1 was subjected to the sensory test as shown in Table 1 below.

division Example 1 Example 2 Example 3 Comparative Example 1 Sensory test ¹⁾ Flesh ◎ ◎ ◎ ○ smell ◎ ◎ ○ ○ Scent ◎ ◎ ◎ △ flavor ◎ ◎ ◎ △ (Note) 1) Sensory evaluation is conducted for trained professional sensory personnel after cooking ◎: Very good texture ○: Normal texture △: Poor texture ×: Poor texture

As shown in Table 1, the cooking meat prepared by the manufacturing method of the present invention is excellent in texture and tender meat as well as the flavor of citrus fruits compared to the conventional.

As described above, the method for preparing cooked meat of the present invention can soften the meat quality by removing the spice containing the citrus extract as a main ingredient with the meat step by step, and remove the odor peculiar to the meat, It is found that the fragrance of grapefruit has the effect of enhancing aesthetics, not only increases the industrialization and utilization of citrus fruits, but also reuses citrus blood that is simply discarded, and is very useful in terms of recycling resources.

Claims (3)

In the method for producing cooked meat using a meat cooking seasoning containing soy sauce, sugar, sesame oil, spices, onions, step by step at least two citrus components selected from citrus blood extract, citrus pulp or citrus juice extract Blended with meat, first mix one or more citrus ingredients and common seasonings including soy sauce, sugar, sesame oil, spices, and onions. Secondly, mix and freeze another citrus ingredient and immediately cook. Method for producing a meat for cooking, characterized in that it can be done. The method of claim 1, wherein the citrus component contained primarily uses 10 to 50% by weight of the total seasoning composition. The method of claim 1, wherein the citrus component contained in the secondary is used 5 to 20 parts by weight based on 100 parts by weight of the meat blended using the primary citrus component and conventional seasonings.