KR20030000221A - Manufacturing method of soft jerked meat with high water-content, and curing solution therefor - Google Patents

Abstract

PURPOSE: Provided are a method for manufacturing jerky with high moisture and a salting solution therefor. The manufactured jerky maintains its moisture content to 35-45%, and thus provides soft jerky flesh. It is also excellent in its taste and flavor and nutrients. CONSTITUTION: The method for manufacturing jerky with high moisture comprises the steps of: thawing frozen meat at 1-2 deg.C then slicing it into a thickness of 7-8mm; salting meat slices with a salting solution prepared by natural spices; aging them at 4 deg.C for 24-28 hours; drying them at 35-85 deg.C to their relative humidity being 40-60%; and vacuum-packing them. The salting solution comprises 25-29wt.% of sugar syrup or honey syrup, 25-29 wt.% of soy sauce, 25-29 wt.% of sea tangle infusion, 11-15 wt.% of sugar, 1.5-2.3 wt.% of salts, 0.4-0.6 wt.% of pepper, 0.15-0.3 wt.% of garlic powder, 0.1-0.15 wt.% of sodium tripolyphosphate and 0.015-0.02 wt.% of sodium nitrate.

Description

MANUFACTURING METHOD OF SOFT JERKED MEAT WITH HIGH WATER-CONTENT, AND CURING SOLUTION THEREFOR}

The present invention relates to a method for producing a soft beef jerky with high moisture content and a salt solution, and more particularly, thawing frozen meat, cutting it into slices, treating it with salt, and then aging, drying, cooling, and vacuum packing. It relates to a method for producing a soft beef jerky having a high water content and a salt solution for the dyeing treatment.

In general, beef jerky is prepared by cutting livestock and fish meat thinly and then adding seasoning or food additives. Such beef jerky is a food that can be stored at room temperature while having a low mass compared to its rich nutrient content.

Such beef jerky can prevent the decay of the food by removing moisture from the food to increase the shelf life, to facilitate transport or storage, and to obtain a new flavor or texture effect on meat food.

However, the conventional beef jerky manufacturing method has been developed and used a fast, mass-produced drying method such as the sun-dried method and the traditional method, or hot air drying, but the moisture content of the beef jerky produced by such a conventional method 10 Since the beef jerky itself is harder than%, it is difficult to eat, and the taste of meat is degraded and the nutrition is destroyed by rapid drying in terms of nutrition.

The object of the present invention derived to solve the above problems is to maintain the moisture content of 35 to 45% to cut the meat by thawing frozen meat in order to produce beef jerky tender meat and protein content It is to provide a method of producing a soft jerky high moisture content that is subjected to dyeing treatment, then aged, dried, cooled and vacuum packed.

Still another object of the present invention is to provide a salt solution for dyeing the frozen meat cut into slices to improve flavor and maintain proper water content.

1 is a process diagram schematically showing a method for producing a soft beef jerky with high moisture content according to the present invention.

In order to achieve the above object, the present invention thaws frozen meat, such as livestock and fish meat, in a refrigeration facility maintained at 2 to 6 ° C. until the internal temperature is below 1 to 2 ° C., and has a thickness of 7 to 8 mm. Cut into slices,

The cut meat slices were immersed in a salt solution prepared in natural seasoning and massaged, and then the meat slices were treated with salt and aged at 4 ° C. for 24 hours, and then the matured meat slices were maintained at a relative humidity of 55 to 60%. Dried in a temperature range of ˜85 ° C.,

It provides a method for producing a soft beef jerky with a high moisture content by gradually cooling and vacuum-packing until the temperature of the dried flesh slice is 20 ℃.

In addition, the present invention, in drying the salted meat slice, 1 hour at each temperature in the order of 35 to 45 ℃ → 55 to 65 ℃ → 75 to 85 ℃ → 55 to 65 ℃ → 35 to 45 ℃ Provided is a method for producing a soft beef jerky having a high moisture content, characterized in that the drying step.

On the other hand, the present invention is a salt solution for treating the meat slices while immersing and massage the cut meat slices as weight% starch syrup or honey 25-29%, soy sauce 25-29%, kelp water 25-29%, sugar 11 -15%, salt 1.5-2.3%, pepper 0.4-0.6%, garlic powder 0.15-0.3%, sodium tripolyphosphate 0.1-0.15%, sodium nitrate 0.015-0.02% It provides a salt solution characterized in that.

Hereinafter, a method for producing a soft beef jerky having high moisture content and a salt solution according to the present invention will be described in detail.

In general, soft refers to a tender meat and contains a lot of moisture. The soft meat is used to solve the taste hardness and increase the moisture content of the dried beef jerky in the market. Will be delivered.

Beef jerky with such a soft property is based on maximizing the 'conservability' of meat, which is a property to maintain moisture when physical force, such as cutting, grinding, pressing, and heat treatment, is applied to the meat. The present invention, according to the steps of the process shown in Figure 1 produced a soft beef jerky with high moisture content.

That is, the frozen meat is thawed until the internal temperature of the meat is below 1 to 2 ℃ in the refrigeration facility maintained at 2 to 4 ℃, the temperature range of 2 to 4 ℃ is fresh as the appropriate thawing temperature range of meat It means cold meat. That is to prevent the water loss of the refrigerated meat or frozen meat in the temperature range is that the stabilization of the moisture-containing meat.

Chilled or frozen meat thawed in the same way as above is cut into slices using a high speed meat grinder (Slicer, WFC 300, Watanabe, Japan) to have a thickness of 7 to 8 mm in the direction of meat texture to maximize the taste when chewed. do.

That is, the meat slices cut to have a thickness of 7 to 8 mm, unlike the conventional dry beef jerky having a thickness of 5 mm or less, can stabilize the moisture content (water retention) of the meat body and improve the taste effect when eating.

The cut of the cut or frozen meat cut as described above should be immersed in the salt solution according to the present invention for 24 to 28 hours to ripen, which is why the salt solution does not have a long time to preserve its taste in the meat itself. Aging of more than 24 hours, aging of more than 28 hours is the softening of the meat is severely caused to deteriorate the quality of the beef jerky is limited to 24 to 28 hours.

The aging process as described above makes the color of the meat product beautiful, enhances the flavor of the meat product, inhibits the growth of bacteria and increases the shelf life of the raw meat. The solution is most important.

As shown in Table 1, the salt solution according to the present invention used in the aging process is starch syrup or honey 8-12%, soy sauce 8-12%, seaweed 8-12%, sugar 4-6% , Salt 0.6 ~ 0.8%, pepper 0.1 ~ 0.3%, garlic powder 0.1 ~ 0.2%, sodium tripolyphosphate 0.04 ~ 0.05%, sodium nitrate 0.005 ~ 0.007%, the rest is composed of water do.

Hereinafter, the components of the salt solution according to the present invention will be described in detail.

Honey, the main component of the salt solution according to the present invention, differs from sugar due to its unique flavor, texture, and nutritional value, and has an average sugar content of 72.5%. Fructose and glucose are main sugars, and in particular, they contain a high content of fructose, which is strong in sweetness and has unique physical properties such as hygroscopicity and viscosity. In addition, honey contains a variety of organic acids, and has a unique flavor and color of honey by containing a trace component having an acid taste and pollen. In addition, honey itself has a protective effect against the invasion of microorganisms from the outside, and has the advantage that the microbial development inhibition strength is stronger than other sugars at the same sugar concentration, honey as a weekly component in the range of 25 to 29% by weight of salt solution Was added.

If the starch syrup or honey is added in a large amount of more than 29%, the muscles are destroyed in the flesh and the chewing taste of meat is lost, so it is limited to 29% or less.

In addition, the kelp water is added as a main component of the salt solution to remove the fishy smell and taste of the meat, and has the effect of increasing the flavor in the present invention is added to the kelp water to increase the flavor, the amount is added It is added in the range of 25 to 29% by weight of the dye solution.

On the other hand, the soy sauce added to the salt solution was added in the range of 25 to 29% by weight of the salt solution as a function of maintaining the salinity of the salt solution to improve the flavor and shelf life.

Sugar (Sucrose; Sucrose) and salt (Salt; Sodium Chloride) are added as a humectant to the salt solution for producing a soft beef jerky with high water content according to the present invention, Sodium Tripolyphosphate and Sodium Tripolyphosphate Trace amounts of sodium nitrate are added.

That is, the water activity of the dried foods such as dried beef jerky (Water Activity) is about 0.2 ~ 0.85, the water activity of the intermediate moisture food (IMF) such as soft jerky high moisture content according to the present invention is 0.65 It is about -0.85. Therefore, jerky has many differences in quality and shelf life according to its own water content and water activity.

The effect of water activity on the texture of the food, which is the physical aspect of the food, is for the purpose of controlling the water activity of intermediate moisture foods. Moisturizers are used. The most commonly used moisturizers or dyes for intermediate moisture foods are salt (Sodium Chloride), glycerol (Glycerol), propylene glycerol (Propylene Glycerol), sugar (sucrose; Sucrose), corn syrup and sorbitol (Sorbitol). ), Dextrose and the like. These moisturizers not only have an excellent moisturizing effect, but also greatly influence the tissue, flavor and antibacterial action of the food. In particular, salt is effective in lowering water activity, and increases the water retention of meat and improves texture. Glycerol is a colorless, odorless, transparent syrup-like liquid that has a sweetness of about 0.5 times the sugar and is hygroscopic, so it is used as an absorbent for various foods and used as a solvent for various additives such as flavoring agents.

In the present invention, sugar (Sucrose; Sucrose), the most representative salting agent among the saccharides in the moisturizing agent, is added in the range of 11 to 15% and salt in the range of 1.5 to 2.3% by weight of the salt solution, which not only improves taste but also salted meat It is possible to improve the shelf life of the product, and to provide a reducing environment in the meat tissue and to improve meat color by browning after heating.

However, the addition of sugar (sucrose; Sucrose), a moisturizing agent that functions as described above, has been used in processed meat products by replacing fructose, syrup and even honey according to the trend of consumers who avoid sugar.

In addition, sodium tripolyphosphate was added, which is added to meat products to improve functional properties, such as improving the texture of the meat product, significantly reducing the rate of lipid oxidation, and increasing pH. It is effective to add 0.1 ~ 0.15% of the dye solution in the range of 0.1% to 0.15%. Sodium nitrite, which has the function of color development of meat products, is added as 0.01% to 0.02% by weight. The value of the product is lost.

In addition, for the sweetness and flavor of the salt solution according to the present invention will be added a small amount of natural spices such as pepper, garlic powder, etc., in the case of the garlic powder is refined, so if you add more than 0.3% by weight will lose meat flavor Limited addition.

Sliced salted meat sufficiently matured in a salt solution having the same function and composition as described above is introduced into a drying process using a thermo-hygrostat after spreading well on a net shelf.

The drying process is 15 to 20 after drying for 1 hour at 35 to 45 ℃ → 55 to 65 ℃ → 75 to 85 ℃ → 55 to 65 ℃ → 35 to 45 ℃ while maintaining the relative humidity at 55 to 60% Cool slowly to < RTI ID = 0.0 >

The humidity was maintained at about 60% in order to maintain the water retention of the meat according to the change of temperature, and the soft effect is lowered if the loss of moisture occurs in the soft beef jerky.

In addition, if the initial temperature is too low, the drying effect is not seen, and if it is too high, the drying effect is not steamed, but the steaming effect. Therefore, if the initial temperature of the drying process is maintained at 35-45 ° C. and dried for about an hour, The outside of the meat is sufficiently dried. This is to stabilize the water-retaining power by maintaining a certain amount of moisture even when the meat is dried outside.

In this concept, the order of drying temperature is 35 ~ 45 ℃ → 55 ~ 65 ℃ → 75 ~ 85 ℃ → 55 ~ 65 ℃ → 35 ~ 45 ℃, and high temperature drying at 80 ℃ can sterilize bacteria in meat as much as possible. Temperature, which must be maintained for at least 1 hour. That is, because soft beef jerky has a drawback of storage characteristics above all, sterilization of bacteria during drying is important.

This temperature is changed to a temperature of 40 ℃ after drying, and then cooled, too rapid cooling may lose the taste due to the loss of moisture of the meat, so cool slowly to about 15 to 20 ℃ to minimize the water loss of the meat.

The dried soft beef jerky is put into a polyethylene bag as described above and vacuum-packed using a chamber-type packaging machine (Multivac A300 / 12, Germany), and then stored in a room temperature or a refrigerator compartment.

The soft beef jerky prepared by the method for producing the soft beef jerky with high water content and the salt solution according to the present invention has a water content of 35 to 45%, so that the meat is soft, taste is improved and taste of meat is eaten at the same time. This is easy, and in terms of nutrition, nutrients are not destroyed.

Claims (3)

Thawing frozen meat, such as livestock and fish, in a refrigeration facility maintained at 2-6 ° C. until the internal temperature reaches minus 1–2 ° C., Cutting the thawed frozen meat into flesh slices having a thickness of 7 to 8 mm, Immersing the cut meat slices in a salt solution prepared with natural spices to massage the meat slices; Aging the salted meat slices at 4 ° C. for 24 to 28 hours; Drying the aged flesh slice at a temperature in a range of 35 to 85 ° C. to maintain a relative humidity of 40 to 60%, Gradually cooling until the dried meat slice has a temperature of 20 ° C., The method of producing a soft beef jerky, characterized in that consisting of vacuum-packing the cooled meat slice. The method of claim 1, The step of drying the salted meat slice at a temperature range of 40 to 60 ℃ to maintain a relative humidity of 55 to 60% 35 to 45 ℃ → 55 to 65 ℃ → 75 to 85 ℃ → 55 to 65 ℃ → 35 Method for producing a soft jerky high water content, characterized in that it comprises a step of drying for 1 hour each in the order of ~ 45 ℃. The salt solution for dyeing the sliced meat by immersing and massaging the sliced meat slices is weight%, starch syrup or honey 25-29%, soy sauce 25-29%, kelp water 25-29%, sugar 11-15%, salt Salt solution comprising 1.5 to 2.3%, pepper 0.4 to 0.6%, garlic powder 0.15 to 0.3%, sodium tripolyphosphate 0.1 to 0.15%, sodium nitrate 0.015 to 0.02% .