KR20010025396A - A making animal food and manufacturing method thereof using pork - Google Patents

Abstract

PURPOSE: A processing method of pork bellies using meat around the backbone, lean beef ribs and front and rear leg parts of the pork is provided to serve processed pork bellies having improved taste and shape better than normal pork bellies by using the unpopular meat parts. CONSTITUTION: The pork meat including the ham meat and the fat or the skin is processed by mixing 99.062% of pork meat, 0.21% of phosphate, 0.21% of sugar and 0.52% of salt with a proper amount of water at less than 14deg.C for 30min. The processed pork meat can comprises 94.62% of pork meat, 0.2% of phosphate, 0.2% of sugar, 0.5% of salt, 1% of green pimento, 1% of red pimento, 0.5% of garlic and 1% of carrot.

Description

A processed animal food and manufacturing method using pork {A making animal food and manufacturing method

The present invention relates to a processed meat food using pork and a method of manufacturing the same.

In particular, the present invention is to provide processing processed pork meat with high consumer preference by processing the less popular parts of pork, and selectively process the loin, tenderloin, front, and Fuji parts that are not consumed by the same components as the common pork belly. The present invention relates to a processed meat and a method of manufacturing the same using pork having relatively superior and economical utility compared to common pork belly in taste and visual shape and shape.

In general, most processed meat products using pork are seasoned dried foods such as ham and pork cutlet or seasoned meats such as main lumps.

For example, Korean Patent Registration No. 1989-0003067 relates to a method for manufacturing seasoned dried foods based on pork, and the lean meat on the shoulder or hind leg of pork is placed in a 12-15 cm diameter cylindrical container in the opposite direction of muscle fibers. Put it in a refrigerator at -2 ℃ for 10 hours, cut it, immerse it in a dye, and then dry salt it, and then dry it for 1-6 hours at 55-60 ℃ or heat cook for 1-2 minutes at 180 ℃. It is.

In addition, the Republic of Korea Patent Registration No. 1988-000307 relates to a method of manufacturing a pig scaffold processed food after cutting the pig scaffold to a certain required standard after burning the pig hair on the surface, and after finishing the blade trimming and the surface of the pig scaffold It is characterized in that it consists of a step of drilling a plurality of vent holes at regular intervals between the back side and steamed at about 100 ℃ and then put in a vegetable oil kiln at about 180 ℃ temperature and fry for about 3 minutes to dry, separately patented Registration No. 196678 relates to a processed meat product using a pig's head and a method for manufacturing the same, comprising: slicing the pig's head to remove bones, dipping the blood in drinking water, and removing foreign substances; Adding boiled red pepper seeds, licorice, cheonggung, peony, Angelica, peppermint, ginger and five scents in water by weight to 0.2% to 4.5%, and then boiled and put the pork head; Separating bone from the pig's head to remove and grind foreign matter and fat; Mixing the seasoning with respect to the ground pig head and boil for 20 to 40 minutes, and then put the pig head and compress for 3 to 4 hours with a hydraulic pressure; It is a feature of the technical idea to have a step of cutting compressed knots and vacuum packing with a vacuum packaging material.

However, each of the proposed processed meat products, regardless of their usefulness or nonexistence, maintained a limited consumption area, and thus did not function at all as a substitute for the pork belly that leads the consumption pattern of pork.

In other words, pork is a popular part of pork, and despite the decline in the overall pork price, it shows a high consumer's preference, not only with the price increase but also with the shortage of goods due to the consumption trend.

This preference triggers an increase in imports of beef, which leads to an annual import cost of nearly US $ 150 million, and the low quality and unsanitary meat is imported unprotected, making it an expensive product in Korea. In many cases, it is a problem that needs to be urgently improved in terms of consumer protection in good faith by causing misunderstanding and confusion of consumers.

However, as supply is limited compared to demand, proposals for processed bark, which is similar to the original bark, are desired in terms of taste, form, and protein, fat, and moisture.

In the meantime, the Republic of Korea Patent Publication No. 1998-043073 has been proposed such as pork belly is a situation that has not been proposed at all to produce a processed shovel.

Therefore, the present invention is to produce a processed pork belly mainly on the non-popular site to promote the consumption of the pork non-popularity to solve the imbalance of pork consumption, the same as the components of the common pork belly with low manufacturing cost and ease of processing However, the purpose of the present invention is to provide meat processed foods having a complex function of preventing price drop of pork while providing high quality shovel to consumers by allowing consumers to prefer in terms of taste or shape.

The present invention to achieve the above object is pork 99.062%; Phosphate 0.21%; Sugar 0.21%; And 0.52% of salt and a suitable amount of water, followed by mixing for 30 minutes at a final temperature of less than 14 ℃, characterized in that the processed pork belly can be prepared, for the introduction of vegetables such as blue / red bell pepper and garlic and carrots After lowering the composition ratio of the somewhat characterized in that it is also manufactured through the same mixed processing conditions.

Hereinafter, through the preferred embodiment of the present invention it is possible to identify the processed shovel is manufactured in the best state.

First of all, the present invention is made of pork, tenderloin, and raw and raw ingredients of pork, which is an unpopular part of pork. It can be served with excellent and delicious processed pork belly.

In addition, the present invention may be provided by processing the addition of vegetables such as blue / red bell pepper, garlic and carrot to the production method of the above-mentioned processed shovel (brand name: Hainan vegetable donch).

The equipment provided in each process for the embodiment of the present invention includes a cutter in the raw material preparation process, a mixer in the processing mixing process, a filler for packing filling, and a final ligation process. A clipper for encapsulation is provided.

Example 1

Combination rate (product name: Hainan Pork Flesh)

Example 2

Combination rate (product name: Hainan vegetable cutlet)

Work process

In case of production unit per 1kg, Example 1 is meat and water consisting of 8mm sliced ham meat (quantity 650g), 5mm fat (300g quantity) and skin (titration 200g), and other simple seasonings. Sugar and salt are mixed and processed for about 30 minutes using a well-known mixer, and special care should be taken so that the final temperature during the mixing process does not exceed 14 ° C.

When the mixing process is completed, the filling operation for the packaging is provided, it is preferable to fill with a wrapping paper of mainly 10cm in diameter (the present invention can not be limited to these dimensions), ligation by 1kg weight unit (by such units) The packaging can, of course, be changed as necessary) and stored above 20 ° C.

On the other hand, while Example 2 is not added to the Hainan pig fowl flesh of Example 1, the skin is added in the same way, if necessary, by adding a variety of bell pepper, garlic, carrots, etc. It will be desirable to finely chop and add.

Therefore, the present invention is provided with a high-quality processed meat and pork meat with excellent taste and nutrition through a low-cost manufacturing method, which can restore price competitiveness and at the same time eliminate imbalances of pork consumption, maintain quality homeostasis and produce products. It is then supplied to consumers and includes the usefulness such as excellent meat quality.

In addition, the hygienic and shelf life of the product can be extended to extend the shelf life of the product, and in particular, the sensory test between the conventional and the present invention of the present invention, such as both preference and preference turned out to be excellent in its practical value Is excellent.

On the other hand, the present invention has been referred to only the best embodiments thereof, but it is obviously not limited to this, it will be obvious that it can be carried out without departing from the scope of the claims within the scope of the present invention.

Claims (6)

Pork 99.062%; Phosphate 0.21%; Sugar 0.21%; And Method of producing a processed meat food using pork, characterized in that the processed pork belly can be prepared by adding a suitable amount of water to the composition ratio of 0.52% salt for 30 minutes at a final temperature of less than 14 ℃. The method of claim 1, wherein the pork comprises ham meat, fat and skin. According to claim 1, wherein the raw material is green pepper 1%; Red pepper 1%; Garlic 0.5%; And 1% more carrots 94.62% pork to have a composition ratio of 100%; Phosphate 0.2%; Sugar 0.2%; Meat production method using a pork meat, characterized in that the composition ratio is adjusted to 0.5% salt. 4. The method of claim 3, wherein the pork is made of only ham meat and fat without skins. Pork processed meat, characterized in that manufactured by mixing at least 99% of pork with a suitable amount of phosphate, sugar and salt with water for 30 minutes. The method according to claim 5, wherein the amount of green peppers, red peppers, garlic and carrots are added to the raw material to be prepared by mixing and processing at least 94% of pork to maintain 100% of the total composition Meat processed foods.