KR20010068422A - The manufacturing process of herbal beef rib stew - Google Patents

Abstract

PURPOSE: A method for manufacturing steamed herb medicinal short-ribs is provided to massively produce sanitary goods by minimizing the contamination of microbes, to cook within 30 minutes by using a general heating cooker, and to improve the flavor and the taste of the ribs by adding a mixed herb medicinal extract. CONSTITUTION: Ribs are cut into 3-4cm and over-fats are removed. Water and ribs in a ratio of 2:1 are put in a vacuum tumbler to remove blood and dehydrated by a centrifuge. A flavoring liquid is prepared by mixing with garlic, onion, large scallion, ginger, radish, sugar, soy sauce, sugar syrup, MSG, caramel and Xanthan gum. Herb medicinal extract is manufactured by extracting, compressing and filtering the herbs like Astragalus root, Korean Angelica, Puerariae root, Citrus unshiu Markovich, Peony Root, malt, licorice, Achyranthes root, Common floweringquince, Crataegus Fruit, Artemisia capillaris Thunberg, Atractylodes Rhizome White, Aralia continentalis root, Lycium fruit, Cinnamon bark, dried mushroom, Rehmanniae Radix Preparata, Hoelen, Cnidium Rhizome and purified water. The ribs, the flavoring liquid and the herb medicinal extract are mixed under a vacuum condition. The mixed ingredients are sealed in a vacuum container and aged in an aging room for 4-12 hours.

Description

The manufacturing process of herbal steamed steamed ribs

The present invention relates to a steamed Chinese ribs, the industrialization of producing a large amount of hygienic products by minimizing the contamination and growth of microorganisms during the manufacturing process is possible instant cooking at home, excellent storage and distribution safety, flavor It relates to a method of producing herbal braised steamed ribs to produce a good braised ribs.

Looking at the development of food, it began with cooking at home and grew into a restaurant, which is a business. As the scale grew, the tasks that depended on manual tasks became mechanized and automated. In addition, as the problem of hygiene and safety increases as the yield increases, many methods for microbial control have been sought. A typical example is heat sterilization, and a method of adding a preservative when heat sterilization is impossible. In addition, management systems such as HACCP have been developed as the importance of initial contamination for microbial management has emerged.

In the past, cooking raw ribs at home was cumbersome, and the cooking time and methods were complicated and long, so it was difficult to meet them, and they were eaten on special days such as birthdays, stones, and sixty-ones. Even if the ribs steamed unique taste and flavor was lacking in many. Accordingly, more and more consumers are demanding commercialized ribs.

The most difficult thing in commercializing Braised Short Ribs is that it is susceptible to deterioration in the distribution process. Therefore, some food companies have tried to produce a product by the retort sterilization method, but the retort sterilization method is insufficient to meet the needs of the advanced consumer due to the poor quality of the product due to excessive heat treatment. As an alternative, commercialization of seasoned ribs without heat treatment has been attempted, and this method has good quality after cooking, but there are many problems in practical use since there is a high risk of deterioration by microorganisms.

That is, in the case of fresh ribs microbial contamination 10⁴ / g and the initial microbial contamination of gateun spice used for seasoning 10 microbial contamination level of the final product with ⁶ / g can cause very high alteration of the distribution to 10 ⁶ / g level Possession is very high. Therefore, in the past, there was a problem of limiting the shelf life of seasoned meat within four days.

The present invention has been invented in view of the above problems, and by setting the manufacturing process for mass production and industrialization of hygienic products by minimizing the degree of microbial contamination in the product by inhibiting the growth of microorganisms in the manufacturing process, and also high degree of preference Due to the hassle of cooking, thawing ribs steamed at home, which is less frequently cooked at home, gives convenience to be consumed only by heating for 30 minutes using a common heating device such as a pot. It is to provide the Chinese herbal braised ribs with improved flavor and taste.

1 is a manufacturing process diagram of herbal ribs steamed according to the present invention.

Hereinafter, based on the herbal steamed steam manufacturing process sequence of the present invention will be described in detail as follows.

First step: rib meat processing

The ribs of Korean beef are dismantled in the longitudinal direction of the bone, cut into 3 ~ 4 cm lengths using a bone fracturer, selected by removing excess fat, and then placed in a vacuum tumbler with twice the amount of meat and drinking water. After the bleeding to perform the heat-treated ribs meat ribs dehydrated with a centrifuge;

2nd process: seasoning liquid manufacturing process

Vegetables such as garlic, onion, leek, ginger, and radish are carefully selected and washed, crushed finely with a silent kata, weighed in proportion, and put into a steamer. Sugar, soy sauce, starch syrup, MSG, caramel and xanthan gum are weighed and added thereto, followed by heat treatment to 100 ° C, followed by rapid seasoning;

3rd step: mixed herbal extract manufacturing process

Astragalus, Angelica, Brown root, Dermis, Peony, Malt, Licorice, Emulsion, Moga, Sansa, Injin, Baekchul, Venom, Gugija, Cinnamon, Ganoderma lucidum, Sukjiwang, Baekbokyeong, Cheongung, Purified water are weighed in each ratio and put into the extractor Extracting under heat drying and then compressing and filtration to prepare a mixed herbal extract;

Fourth Process: Mixing Process

A mixing step of mixing the ribs obtained in the first step, the seasoning solution obtained in the second step, and the mixed herbal extract obtained in the third step at a predetermined ratio, and rotating while rotating under vacuum;

5th process: vacuum aging process

Placing the mixture obtained in the fourth step into a vacuum vessel, closing the lid, applying a vacuum to 760 mmHg, closing the valve to maintain a vacuum state, and transferring the mixture to a refrigerating aging chamber for 4 to 12 hours;

6th step: vacuum packaging and quick freezing process

After aging in the vacuum aging process, the vacuum of the vacuum container is decompressed and weighed together with ginseng, chestnut and jujube, packed in a vacuum packing material having excellent airtightness such as 2 to 5 servings, etc. Beef ribs can be produced.

It will be described in more detail an embodiment of the present invention based on the process of the steamed Chinese ribs.

Example 1

40-75 wt% of ribs processed in the rib processing;

On the basis of 100wt% of the seasoning liquid obtained in the seasoning liquid manufacturing process, minced onion 10.0-30.0wt%, minced garlic 5.0-10.0wt%, minced leek 1.0-10.0wt%, radish 1.0-10.0wt%, ginger 0.1-1.5wt %, Sugar 5.0-25.0 wt%, starch syrup 3.0-15,0 wt%, soy sauce 7.0-30.0 wt%, MSG 0.05-1.0 wt%, sesame oil 0.3-7.5 wt%, pepper 0.1-1.0 wt%, roasted sesame 0.3-4.0 wt%, malic acid 0.1-2.5wt%, citric acid 0.1-2.5wt%, beef EX 0.5-7.5wt%, high fructose 0.3-7wt%, alcohol 0.5-5wt%, xanthan gum 0.05-1.0wt%, purified water 5-20wt 20-50 wt% of seasoning liquid mixed with%;

0.5 to 5.0 wt% of Astragalus, 0.5 to 5.0 wt%, brown root 0.5 to 5.0 wt%, dermis 0.5 to 5.0 wt%, jujube 0.5 to 5.0 wt based on 100 wt% of the mixed herbal extract obtained in the mixed herbal extract preparation process %, Peony 0.5-5.0wt%, Malt 0.5-5.0wt%, Licorice 0.5-5.0wt%, Waxy 0.5-5.0wt%, Chinese quince 0.5-5.0wt%, Sansa 0.5-5.0wt%, Phosphorus 0.5-5.0wt% , Baekchul 0.5 ~ 5.0wt%, poisonous 0.5 ~ 5.0wt%, Goji berries 0.5 ~ 5.0wt%, Cinnamon 0.5 ~ 5.0wt%, Ganoderma lucidum 0.5 ~ 5.0wt%, Sukji sulfur 0.5 ~ 3.0wt%, Baekbongryeong 0.5 ~ 3.0wt%, 0.5-10.0 wt% of the mixed Chinese herbal extract extracted by mixing 0.5-3.0 wt% of cheongung and 70.0-90.0 wt% of purified water was mixed in a vacuum tumbler under vacuum, and put in a vacuum aging tank under reduced pressure to mature for 24 hours. Chinese medicine ribs were prepared by adding 0.5-5.0 wt%, chestnut 0.5-5.0 wt% and jujube 0.5-5.0 wt%.

The present invention carried out as described above will first prepare the rib meat and various seasoning liquid, mixed herbal extract. Therefore, the rib meat is disassembled in the longitudinal direction of the bone of the beef ribs, cut into 3-4 cm length using a bone fracture, removed by selecting excess fat and drinking water corresponding to twice the amount of meat Place it in a vacuum tumbler to reduce blood pressure, and after bleeding, dehydrate with a centrifuge to prepare. This treatment in the ribs processing process can greatly improve the production speed and greatly reduce the number of microorganisms can greatly improve the storage and distribution stability of the final product.

The seasoning liquid is selected by washing vegetables, such as garlic, onion, leek, ginger, respectively, finely crushed with a silent cutter (silent cutter) and then weighed in proportion to put in a steam cooker. Sugar, soy sauce, starch syrup, MSG, caramel, xanthan gum are measured and added, heated to 100 ° C. and quenched to prepare. The reason for the heat treatment in the preparation of seasoning liquid is that the microbial contamination of the seasoning liquid can be lowered from 10 ⁶ / g level to 10 ¹ / g level, thereby lowering the initial microbial contamination of the finished product to 10 ² / g level. Improves distribution and storage stability.

The mixed herbal extract extracts Astragalus, Angelica, brown root, dermis, jujube, peony, malt, licorice, dew, Chinese quince, hawthorn, jinjin, baekchul, poisonous, wolfberry, cinnamon, ganoderma lucidum, sujijihwang, baekbongryeong, cheongung, purified water each ratio It is prepared by weighing as it is, put into an extractor, extract under pressure heating conditions, and then press filtration. At this time, the amount of the mixed medicinal herbs and purified water added to the extractor is 0.5-5.0 wt% of Astragalus, 0.5-5.0 wt%, Angelica 0.5-5.0wt%, Dermis 0.5-5.0wt%, Jujube 0.5-5.0wt%, Peony 0.5- 5.0wt%, malt 0.5-5.0wt%, licorice 0.5-5.0wt%, hyssop 0.5-5.0wt%, quince 0.5-5.0wt%, hawthorn 0.5-5.0wt%, phosphorus 0.5-5.0wt%, white extract 0.5-5.0 wt%, poisonous 0.5 ~ 5.0wt%, wolfberry 0.5 ~ 5.0wt%, cinnamon 0.5 ~ 5.0wt%, ganoderma lucidum 0.5 ~ 5.0wt%, sucrose sulfur 0.5 ~ 3.0wt%, Baekbongryeong 0.5 ~ 3.0wt%, Cheongung 0.5 ~ 3.0wt It is preferable to measure a suitable amount in the range of% and purified water 70.0-90.0 wt%.

The rib meat, seasoning liquid and the mixed herbal extract prepared in this way are mixed while rotating under vacuum after mixing, and are put in a vacuum aging container and transferred to a cold aging chamber for low temperature aging. Aging under vacuum can significantly shorten the maturation time compared to aging under normal pressure, and seasoning solution is evenly seasoned on the ribs and can block secondary contamination by microorganisms.

In addition, although not particularly limited to packaging aged steamed ribs at least one selected from the group consisting of jujube, chestnut and ginseng when packaging together is preferred because it can further enhance the flavor of the product. The packaging is preferably weighed between 2 to 5 servings to be easily selected by the consumer in a vacuum and packed in an airtight packaging material. After packaging, it is preferable to rapidly freeze to maintain freshness.

As described above, the Chinese herbal ribs braised steamed according to the present invention was prepared by steaming the Chinese ribs by a conventional production method under a conventional atmospheric pressure condition as described above.

Comparative Example: Herbal Ribs steamed by the conventional manufacturing method.

At this time, the composition of the rib meat, seasoning solution, mixed herbal extract is based on the same criteria as in the embodiment of the present invention.

First, 40-75 wt% of ribs processed in the ribs processing step;

On the basis of 100% seasoning liquid obtained in the seasoning liquid manufacturing process, minced onion 10.0-30.0wt%, minced garlic 5.0-10.0wt%, minced leek 1.0-10.0wt%, radish 1.0-10.0wt%, ginger 0.1-1.5wt%, Sugar 5.0 ~ 25.0wt%, starch syrup 3.0 ~ 15.0wt%, soy sauce 7.0 ~ 30.0wt%, MSG 0.05 ~ 1.0wt%, sesame oil 0.3 ~ 7.5wt%, pepper 0.1 ~ 1.0wt%, roasted sesame 0.3 ~ 4.0wt%, Malic acid 0.1-2.5wt%, citric acid 0.1-2.5wt%, beef EX 0.5-7.5wt%, high fructose 0.3-7wt%, alcohol 0.5-5wt%, xanthan gum 0.05-1.0wt%, purified water 5.0-20.0wt% 20 to 50.0 wt% of the mixed seasoning solution;

0.5 to 5.0 wt% of Astragalus, 0.5 to 5.0 wt%, brown root 0.5 to 5.0 wt%, dermis 0.5 to 5.0 wt%, jujube 0.5 to 5.0 wt based on 100 wt% of the mixed herbal extract obtained in the mixed herbal extract preparation process %, Peony 0.5-5.0wt%, Malt 0.5-5.0wt%, Licorice 0.5-5.0wt%, Waxy 0.5-5.0wt%, Chinese quince 0.5-5.0wt%, Sansa 0.5-5.0wt%, Phosphorus 0.5-5.0wt% , Baekchul 0.5 ~ 5.0wt%, venom 0.5 ~ 5.0wt%, Goji berries 0.5 ~ 5.0wt%, Cinnamon 0.5 ~ 5.0wt%, Ganoderma lucidum 0.5 ~ 5.0wt%, Sukji sulfur 0.5 ~ 3.0wt%, Baekbongryeong 0.5 ~ 3.0wt%, Chinese herbal ribs steamed by mixing 0.5 ~ 3.0wt% of cheongung and 0.5 ~ 10.0wt% of the mixed herbal extract extracted by mixing 70 ~ 90% purified water.

Rib steamed in the preparation method example of the present invention and the conventional manufacturing method comparative example carried out as described above were cooked according to the following cooking method, respectively, and then sensory test was conducted on 15 trained sensory test agents.

Experimental Example 1 sensory test

Cooking Method 1: The herbal ribs prepared in Example were placed in a general heating appliance (pot) and heated for 30 minutes over low heat.

Cooking Method 2: The herbal ribs prepared in Comparative Example were placed in a general heating appliance (pot) and heated for 30 minutes over low heat.

Cooking method 3: The herbal ribs prepared by the Example were put into a pressure cooker, and it heats for 30 minutes over low heat.

Cooking Method 4: The herbal ribs prepared in Comparative Example were placed in a pressure cooker and heated for 30 minutes over low heat.

When the sensory test was conducted on 15 sensory test personnel trained on the Korean-style ribs cooked as described above, the evaluation items were the taste of appearance, taste of smell, taste of smell, texture of texture, degree of texture and overall quality. For each item, the results were obtained as shown in Table 2 based on the questionnaire form of Table 1.

Sensory check199. . Name: This sensory test is to identify the differences in sensory characteristics according to the manufacturing method in the development of herbal braised ribs. Please answer the following questions according to the scale while eating each sample. Sensory Characteristics Cooking Method 1 Cooking room 2 Cooking Method 3 How to cook 4 1.What is the sign of appearance? 2.What is your taste degree? 3. What is your preference? 4. What is your preference? 5. How is the texture? 6. What is your overall quality? ★ Symbols: 1. Very bad 3. Bad 5. Normal 7. Good 9. Very good degree of texture: 1. Very tough 3. Tough 5. Normal 7. Soft 9. Very soft

방법 Cooking Methods and Performance Characteristics Cooking Method 1 Cooking Method 2 Cooking Method 3 How to cook 4 1. Symbol of appearance 7.87 ± 1.32a 7.56 ± 1.75a 7.98 ± 1.64a 7.85 ± 1.35a 2.Degree of taste 7.92 ± 1.64a 7.81 ± 1.51a 7.85 ± 1.33a 7.88 ± 1.78a 3.Once of smell 7.76 ± 1.57a 7.88 ± 1.67a 7.73 ± 1.71a 7.69 ± 1.46a 4. Symbol of organization 7.65 ± 1.84a 6.21 ± 2.03b 8.35 ± 2.11c 8.24 ± 1.92c 5. Degree of texture 7.73 ± 1.34a 6.36 ± 1.29b 8.21 ± 1.56c 8.23 ± 1.69c 6. Overall quality 7.98 ± 1.88a 7.43 ± 1.76b 8.07 ± 1.80a 7.97 ± 1.74a

As shown in the sensory test, there was no difference in appearance, taste, and smell between cooking methods, but the taste, texture, and overall quality of the textures were different between cooking methods. In other words, the texture has a great influence on the overall quality, and cooking in a pressure cooker rather than a general heating appliance softens the texture. However, when cooking with a general heating apparatus, it was found that manufacturing under reduced pressure softens the texture than conventional pressure.

Example 2: Storage Safety Test

The change of the microorganisms during the manufacturing process of the steamed herbal ribs prepared by the above Examples and Comparative Examples was measured, and the results are shown in Table 3 below.

공정 Manufacturing Process Experiment Zone After bleeding Aging before After ripening Finished Example 1 2.02 × 10 ² 2.13 × 10 ² 2.37 × 10 ² 2.45 × 10 ² Comparative Example 1 2.86 × 10 ² 9.24 × 10 ² 2.61 × 10 ³ 3.77 × 10 ³

As described above, the embodiment of the present invention from the initial heat dissipation to the final finished product is lower in the number of microorganisms than the comparative example of the conventional method, which is shown to suppress the growth of microorganisms due to the production of the examples under reduced pressure conditions.

Test Example 3: Change in Salinity with Aging Time

The salinity change in the meat during the aging process of the steamed herbal ribs prepared by the Example and Comparative Example was measured and the results are shown in Table 4 below.

공정 Manufacturing Process Experiment Zone 0 4 8 12 16 20 24 Example 1 0.22 0.83 1.05 1.04 1.03 1.05 1.04 Comparative Example 1 0.24 0.43 0.68 0.72 0.87 0.98 1.03

The degree of ripening in nursing is an important factor in the quality of the product.

The change in salinity according to the aging time of Example 1 and Comparative Example 1 reached the final salinity of 1% in 8 hours in Example 1 as shown above, but in Comparative Example 1 only after 20 hours The final salinity reached 1%. This shows that aging under reduced pressure is more effective than atmospheric aging.

The present invention as described above is capable of shortening the aging time by aging under reduced pressure conditions using a vacuum aging vessel, it is made to block the secondary pollution by making the outside blocking during the aging process, the shelf life of the steamed Chinese ribs It can be extended and the aging time can be shortened drastically, and it is possible to industrialize according to mass production. It is possible, delicious, and hygienic herbal braised braised ribs have been able to cook.

Claims (4)

The ribs of Korean beef are dismantled in the longitudinal direction of the bone, cut into 3 ~ 4 cm lengths using a bone fracturer, selected by removing excess fat, and then placed in a vacuum tumbler with twice the amount of meat and drinking water. And after performing blood bleeding and the rib meat processing step of dehydrating the rib meat with a centrifuge; Garlic, onion, leek, ginger and radish vegetables are carefully selected and washed, crushed finely with a silent kata, weighed in proportion and put into a steamer, and then sugar, soy sauce, syrup, MSG, caramel and xanthan gum are weighed. Seasoning liquid manufacturing process which carried out the heat processing to 100 degreeC, and followed by quenching; Astragalus, Angelica, Brown root, Dermis, Peony, Malt, Licorice, Emulsion, Moga, Sansa, Injin, Baekchul, Venom, Gugija, Cinnamon, Ganoderma lucidum, Sukjiwang, Baekbokyeong, Cheongung, Purified water are weighed in each ratio and put into the extractor Extracting under heat drying and then compressing and filtration to prepare a mixed herbal extract; A mixing step of mixing the rib meat and the seasoning liquid obtained in the seasoning liquid preparation step obtained in the above-described rib meat processing step and the herbal extract obtained in the mixed herbal extract extracting step at a predetermined ratio and rotating while rotating under vacuum; Putting the mixture obtained in the mixing step into a vacuum vessel, applying a vacuum, closing the valve to maintain a vacuum state, and then aging in a refrigerated aging chamber for 4 to 12 hours; After the aging in the vacuum aging process, the vacuum of the vacuum container is released, weighed with ginseng, chestnut and jujube, packed in a vacuum packaging material with excellent airtightness, vacuum-packed, and then rapidly refrigerated to produce instant ribs. . The method of claim 1, The seasoning liquid to be measured is minced onion 10.0-30.0wt%, minced garlic 5.0-10.0wt%, minced leek 1.0-8.5wt%, radish 1.0-10.0wt%, ginger 0.1-1.5wt%, sugar 5.0-25.0wt%, Starch syrup 3.0 ~ 15.0wt%, soy sauce 7.0 ~ 30.0wt%, MSG 0.05 ~ 1.0wt%, sesame oil 0.3 ~ 7.5wt%, pepper 0.1 ~ 1.0wt%, roasted sesame 0.3 ~ 4.0wt%, malic acid 0 ~ 2.5wt%, It contains 0-2.5 wt% citric acid, 0.5-7.5 wt% beef extract, 0.3-7.0 wt% high fructose, 0.5-5.0 wt% alcohol, 0.05-1.0 wt% xanthan gum, and 5.0-20.0 wt% purified water. A method of producing herbal steamed steamed ribs, characterized in that the preparation of seasoning liquid enables instant cooking. The method of claim 1, 0.5 to 5.0 wt% of Astragalus, 0.5 to 5.0 wt%, brown root 0.5 to 5.0 wt%, dermis 0.5 to 5.0 wt%, jujube 0.5 to 5.0 wt%, peony 0.5 to 5.0 wt%, malt 0.5-5.0 wt%, licorice 0.5-5.0 wt%, hyssop 0.5-5.0 wt%, quince 0.5-5.0 wt%, hawthorn 0.5-5.0 wt%, phosphorus 0.5-5.0 wt%, white extract 0.5-5.0 wt%, poisonous 0.5 ~ 5.0wt%, Goji berries 0.5 ~ 5.0wt%, Cinnamon 0.5 ~ 5.0wt%, Ganoderma lucidum 0.5 ~ 5.0wt%, Sukji sulfur 0.5 ~ 3.0wt%, Baekbongnyeong 0.5 ~ 3.0wt%, Cheongung 0.5 ~ 3.0wt%, Purified water 70.0 ~ A method of producing herbal steamed steamed ribs, characterized in that instant cooking is possible by preparing a mixed herbal extract at a rate of 90.0 wt%. The method according to any one of claims 1 to 3, The method of producing herbal ribs steamed, characterized in that the ribs meat 40 to 75wt%, seasoning solution 20 to 50wt%, mixed herbal extracts 0.5 to 10wt% mixed in a vacuum ripening tank and aged under reduced pressure for 24 hours.