KR20020083309A - A ham manufacturing process of a duck-meat - Google Patents

Abstract

PURPOSE: Provided is a manufacturing process of ham using duck-meat, therefore everyone can take the ham regardless places. CONSTITUTION: The manufacturing process of ham using duck-meat comprises the steps of: selecting and thawing high quality of frozen duck meat to its surface temperature being 5 deg.C or less; finely cutting the thawed duck meat into a certain size; quantifying ingredients; adding a curing agent among the quantified ingredient to the meat then mixing them for 10-20 minutes; curing the mixture for 12-20 hours; mixing the cured meat with other ingredients in a vacuum mixer at 8 deg.C for 10 minutes; filling the mixture into a transparent cellophane nozzle and followed by heat-treating and cooling it; taking the cellophane nozzle off; and vacuum-packing and disinfecting it at 85 deg.C.

Description

A ham manufacturing process of a duck-meat

The present invention relates to a method for producing bulgogi ham using duck, and more specifically, duck duck meat and duck breast as a raw meat, and the duck meat through a series of manufacturing processes for mixing and mixing at the same time a subsidiary material in an appropriate ratio. The present invention relates to a method for manufacturing bulgogi ham using duck meat, which is made of bulgogi ham and then sealed in a wrapping paper and sold in the market, so that duck meat can be easily eaten regardless of place, and duck bulgogi ham can be eaten. .

In general, duck meat is a high-quality protein source that supplies both the vitamins and essential ananoic acids needed by the human body. When 100g of duck meat is eaten, the protein is six times more than rice and 1.4 times more soybeans. It is a rich source of minerals, but the fat component of duck meat has a high proportion of unsaturated fat, which inhibits cholesterol production.In addition, the consumption of duck meat increases the metabolic control function to release various poisons accumulated in the body. It is widely known to have excellent efficacy in helping blood circulation.

These duck meats are widely consumed not only domestically but also globally as a cooking form, but are not provided as processed products that can be easily eaten at home or in the open air, and there are various problems in that duck meat can not be eaten regardless of place.

Therefore, the object of the present invention was devised in view of the above-described conventional problems, duck duck meat and duck breast as a raw meat, and the raw material through a series of manufacturing process by mixing the ingredients in an appropriate ratio and mixing at the same time It is made of bulgogi ham, and then sealed and packed in a package and sold on the market, providing a method of making bulgogi ham using duck meat that enables you to taste duck meat easily regardless of a place and eat duck bulgogi ham. have.

As a means for achieving the above object, the present invention is to provide a main ratio of 30.756 to 30.758% of duck breast meat and 38.446 to 38.448% of duck leg meat, in the state of good freshness. Subsidiary materials are prepared for the subsidiary materials, but the content of Alcones is 2.562 to 2.564%, salt 1.588 to 1.590%, sodium nitrite 0.011 to 0.013%, phosphate 0.230 to 0.232%, ascorbic acid 0.045 to 0.047%, sodium glutamate 0.191 to 0.193% 0.845 to 0.847%, seasoned pepper powder 0.307 to 0.309%, natural onion powder 0.576 to 0.578%, natural garlic powder 0.307 to 0.309%, ginger powder 0.114 to 0.116%, mixed spice HL2 0.383 to 0.385%, sesame oil 0.037 to 0.039%, Smoke oil 0.076 ~ 0.078%, Dongbang Charcoal Fire Ribs 0.345 ~ 0.347%, Bulgogi Sauce 1.152 ~ 1.154%, Meatcholel 0.095 ~ 0.097%, Active Gluten 2.690 ~ 2.692% and then heat treatment and cooling under certain conditions Vacuum gun And carrying out at the same time through a series of processes and sterilized by high temperature and high pressure sterilizer is that the distribution on the market with the technical feature of the basic configuration.

Hereinafter, preferred embodiments of the present invention will be described in detail.

(Example)

First of all, in order to manufacture bulgogi ham using duck meat, the raw material of duck meat corresponding to the main ingredient is prepared, and salting agents, light whites, liquid additives, and powder additives corresponding to subsidiary materials are prepared, respectively.

-Raw meat: duck legs, duck breast

-Dyeing agent: Alcones, salt, nitrite, phosphate, complex spice HL2, meat collel water.

Proteins: Alcones

-Liquid Additives: Sesame oil, Skok oil, Charcoal fire ribs extract, Bulgogi sauce

-Powder Additives: Sodium Ascorbate, Sodium Elglutamate, Sugar, Seasoned Pepper Powder, Sheep

Green onion powder, garlic powder, ginger powder, active gluten.

Raw material meat and subsidiary materials prepared above are raw material meat preparation process-raw meat meat cutting process-weighing process-dyeing process-mixing process-filling process-heat treatment process-cooling process-cooling, withdrawal, selection process-vacuum packaging process-sterilization process-inspection Through a series of manufacturing processes, such as duck bulgogi ham is made and sold in the market, the raw material used in this manufacturing method, the proportion of the subsidiary ingredients and the processing conditions (temperature, time) in each unit process, etc. The manufacturing process is as a result determined by combining the contents obtained through the experiment as follows.

Raw Meat Preparation Process

It is a raw material of duck meat which is the main raw material of duck bulgogi ham. It provides duck leg meat and duck meat of duck breast meat. The raw meat is fresh and sanitized, so that freshness is free and there is no freshness. It is made of leg meat and frozen duck breast. The frozen meat is thawed at the temperature of the meat surface below 5 ℃ and the meat center temperature at -22 ℃ in the thawing or refrigerating chamber. Duck breast is prepared by thawing completely and removing excess fat and skin.

Raw Meat Cutting Process

The raw meat obtained through the preparation process is cut into pieces of a predetermined size in a slicer in which a plate of a predetermined size is prepared in a semi-thawed state. And when grinding as the thinner is to be cut while avoiding the excessive force to the machine and at the same time preventing the temperature rise and pollution sources. At this time, when the raw material is cut, it is preferable to manage the site stagnation time within 1 hour, and if it is delayed for a long time, put the vinyl and store it in the salt freezer.

Weighing Process

When the cutting process is completed, the blending ratio is measured so that the duck breast meat is 30.756-30.758% and the duck leg meat is 38.446-38.448%, respectively, and the compounding ratio is prepared for the raw material meat, which is the main material, but the material is Alcon S 2.562. -2.564%, salt 1.588-1.590%, sodium nitrite 0.011-0.013%, phosphate 0.230-0.232%, ascorbic acid 0.045-0.047%, sodium glutamate 0.191-0.193%, sugar 0.845-0.847%, seasoning pepper powder 0.307- 0.309%, natural onion powder 0.576 to 0.578%, natural garlic powder 0.307 to 0.309%, ginger powder 0.114 to 0.116%, composite spice HL2 0.383 to 0.385%, sesame oil 0.037 to 0.039%, smoke oil 0.076 to 0.078%, oriental charcoal fire ribs The process is completed by weighing 0.345 ~ 0.347%, Bulgogi sauce 1.152 ~ 1.154%, Meatcollel 0.095 ~ 0.097%, and active gluten 2.690 ~ 2.692%, respectively.

Dyeing process

Ducks that have been rinsed in a blender filled with a predetermined amount of cold water filled with alcones, salt, nitrite, phosphate, complex spice HL2 and mitcolel saline, corresponding to the salting agent in the subsidiary materials weighed at a constant rate in the weighing process, respectively Add the prepared pickle liquid to leg meat and duck breast, mix for 10 to 20 minutes, and mix the meat into wagons to prevent foreign substances and contamination. Dyeing process is completed by dyeing in the refrigerator for 12 to 20 hours.

Mixing process

In the dyeing process, the salted meat finished in the dyeing process and the subsidiary materials measured at a certain ratio, respectively, are chopped and mixed in a mixer (Vacuum Mixer.), And the mixing process will be described as follows.

First, the salted finished salted meat is mixed for 1 minute under the temperature of 3 ° C. Second, sesame oil, smoke oil, charcoal-bulgalbi taste extract, and bulgogi sauce, which are liquid additives of spices and subsidiary materials, are added as a weighed blending ratio. The mixture is mixed for 1 minute under the temperature of ℃, and then the active gluten weighed at a constant ratio is mixed for 3 minutes under the temperature of 8 ℃, and the fourth mixer is made a vacuum state of more than 85% and 10 minutes under the temperature of 8 ℃ Mixing completes mixing. At this time, the meat temperature after mixing is preferably maintained at about 10 ℃.

Herein, the optimal mixing ratio of the raw meat and the subsidiary ingredients, which are the main ingredients to be mixed in the dyeing and mixing processes, is 30.757% for the duck breast meat and 38.447% for the duck meat, and the main meat is the main ingredient. Substance mix ratio was 2.563% Alcones, salt 1.589%, sodium nitrite 0.012%, phosphate 0.231%, ascorbic acid 0.046%, sodium glutamate 0.192%, sugar 0.846%, seasoned pepper powder 0.308%, natural onion powder 0.577 %, Natural Garlic Powder 0.308%, Ginger Powder 0.115%, Mixed Spice HL2 0.384%, Sesame Oil 0.038%, Smoke Oil 0.077%, Oriental Charcoal Fire Ribs 0.346%, Bulgogi Sauce 1.153%, Meat Coleel 0.096%, Active Glue 2.691% Achieving a good quality Ogi Bulgogi ham was achieved.

Filling process

When the mixing process is completed, the transparent cellophane is wound around a certain type of nozzle so as to obtain a duck bulgogi ham, and a retainer is covered. Then, the manual lever of the charger (Vaccum Stuffer) is pushed to fill the prescribed capacity. The balance is then checked with the balance, the transparent cellophane is closed and the retainer is closed. The charging conditions at the time of charging are shown in Table 1 below.

division Filling speed vacuum Filling sheep 280 g 2 More than 95% 310-315 g 1000 g 2 More than 95% 1060-1070 g

Heat treatment process

The heat treatment process is performed at the same time as the filling is completed, this heat treatment process program is performed as shown in Table 2, which can be performed by slightly adding or subtracting the conditions depending on the state of the product.

Table 2

fair Temperature (℃) Time (minutes) Remarks 280 g 1000 g 280 g 1000 g Dry 65 65 10 15 Smoking 70 70 5 5 Cooking 90 90 50 1 hour 40 minutes Dry 65 65 2 2

Cooling process

The heat-treated product is cooled in a cooling chamber by showering in cold water for at least 5 minutes.

Cooling, Withdrawal, Selection Process

After cooling for 1 hour or more in the cooling chamber of the cooling process, the center temperature drops to 25 ° C. or lower, and the retainer is peeled off. When the center temperature is sufficiently cooled to 10 ° C. or lower, the transparent cellophane is peeled off and the dirty end is cleanly finished.

Vacuum packaging process

The stripped selected product is carefully placed in a vacuum package, vacuumed at 76 mbar or more, and then packaged. After checking that the vacuum is good, the vacuum is released again.

Sterilization Process

After the vacuum packaging is sterilized under the sterilization conditions of Table 3 in a high temperature and high pressure sterilizer.

Table 3

fair Sterilization (85 ℃) Cooling dry time 17 ± 3 minutes 17 ± 3 minutes Blower Drying

Inspection process

After the sterilization process is finished, the vacuum state of the product and other matters are inspected, and when the test is passed, the product is put in a certain quantity in a paper box and then externally packaged and sold in the market. Not only can you taste duck meat anywhere, but you can also eat duck bulgogi ham.

As described above, according to the present invention, duck leg meat and duck breast meat are made of raw meat, and the raw material is made of duck bulgogi ham through a series of manufacturing processes in which the raw materials are blended at an appropriate ratio and mixed. By filling and sealing and selling on the market, it is possible to taste duck meat easily regardless of the place, as well as to eat duck bulgogi ham.

The present invention has been described above with reference to specific preferred embodiments, but the present invention is not limited to the above embodiments and various changes and modifications may be made by those skilled in the art without departing from the gist of the present invention. Make sure you can.

Claims (1)

Frozen duck leg meat and frozen duck breast meat in good condition should be in the range of raw meat, but frozen meat breast will complete half-thawing when the surface temperature of meat is below 5 ℃ and the meat center temperature is about -2 ℃. Frozen duck leg meat preparation process to complete the thawing completely to remove excess fat and skin; Raw meat meat cutting process of cutting the duck leg meat and duck breast raw meat thawed in a lump state through the preparation process within one hour and slicing each to a predetermined size in a slicer; When the cutting process is completed, the blending ratio is measured so that the duck breast meat is 30.756-30.758% and the duck leg meat is 38.446-38.448%, respectively, and the compounding ratio is prepared for the raw material meat, which is the main material, but the material is Alcon S 2.562. -2.564%, salt 1.588-1.590%, sodium nitrite 0.011-0.013%, phosphate 0.230-0.232%, ascorbic acid 0.045-0.047%, sodium glutamate 0.191-0.193%, sugar 0.845-0.847%, seasoning pepper powder 0.307- 0.309%, natural onion powder 0.576 to 0.578%, natural garlic powder 0.307 to 0.309%, ginger powder 0.114 to 0.116%, composite spice HL2 0.383 to 0.385%, sesame oil 0.037 to 0.039%, smoke oil 0.076 to 0.078%, oriental charcoal fire ribs A weighing step of preparing 0.345 to 0.347%, bulgogi sauce 1.152 to 1.154%, meatballs 0.095 to 0.097%, and active gluten 2.690 to 2.692%, respectively; Ducks that have been rinsed in a blender filled with a predetermined amount of cold water filled with alcones, salt, nitrite, phosphate, complex spice HL2 and mitcolel saline, corresponding to the salting agent in the subsidiary materials weighed at a constant rate in the weighing process, respectively A salting process of adding the prepared pickle liquid to leg meat and duck breast, mixing for 10 to 20 minutes, and then mixing the mixed meat in a wagon for 12 to 20 hours in a salted refrigerator; The salted meat finished in the dyeing process is put into a mixer of a certain form at the same time, and finely chopped and mixed for 1 minute at a temperature of 3 ℃, the next spices and liquid additives sesame oil, smoke oil, charcoal fire ribs extract, bulgogi sauce It is added as a metered compounding ratio and mixed for 1 minute at a temperature of 6 ° C. Then, the active gluten weighed at a constant ratio is mixed for 3 minutes at a temperature of 8 ° C, and the next mixer achieves a vacuum state of 85% or more and the temperature of 8 ° C. Mixing for 10 minutes under temperature to complete mixing, but maintaining the temperature after mixing at about 10 ° C .; In the above mixing process, when each raw material is mixed with the duck legs meat and duck breast meat, which are the main ingredients, the transparent cellophane nozzle is filled with a prescribed capacity by a prescribed capacity, and after heat treatment and cooling under a predetermined condition, the transparent cellophane is peeled off and finished. The method of manufacturing bulgogi ham using duck meat, which is characterized by a series of manufacturing processes in which the parts are cleaned and then vacuum-packed in a wrapping paper and sterilized under a sterilization condition of 85 ° C. in a high-temperature high-pressure sterilizer, followed by rapid cooling. .