KR20050090905A - Maturing procedure of bacon - Google Patents

Abstract

      The present invention relates to a method of aging meat, and more particularly, a mixed solution consisting of wood vinegar, chitosan stock solution and wine, unlike the conventional method of simply aging by vacuum packaging or wrapping and storing in a refrigerating or aging room for a certain period of time. By using it as a sauce and sprinkling it on meat and storing it under water in a vacuum package, it can preserve the freshness of the meat while eliminating the smell of meat.

Description

Method of aging pork belly {MATURING PROCEDURE OF BACON}

      The present invention relates to a method of aging meat, such as cattle, pigs and chickens, by using a mixed solution consisting of the herb, chitosan stock and wine as a sauce, evenly sprinkled on the growth and vacuum-packed for a certain period with charcoal in water The freshness keeps the meat's unique taste and removes the smell.

     Post stiffness occurs after a cow or pig dies-post stiffness refers to a condition in which muscles or joints become stiff after the death of a living organism, ie, stops breathing, stops oxygenation, and glycogen in the muscle becomes lactic acid This is a phenomenon in which the source fiber, ectomyosin, forms a net-shaped gel and contracts muscles. Slaughtered animals also cause stiffness after death. Rigid meat is hard, tasteless, and oozing water. Many can not eat.

     However, muscles that have undergone maximum stiffness begin to digest themselves by proteolytic enzymes and soften their meat quality.In addition, when self-extinguishing begins, the muscles' pH slightly recovers, water retention increases, and enzymes act to produce amino acids. This delicious meat is called `` meat ripening ''. The aging period of meat depends on the ripening condition and the type of meat.The lower the aging temperature, the longer the aging period, and the higher the temperature. Higher aging results in a shorter ripening period.Mostly, the more mature the meat is, the longer the ripening period is.The longer the ripening period is, the more poor the quality can be due to the growth of microorganisms and fat rancid. It is important to observe the method and duration of ripening. The sex method is kept at the above mentioned temperature by vacuum packing for 15 days from the slaughter date for cows, 7 days for pigs, 1 day for pigs, or wrapped in a wrap at home at a low temperature of 0-3 ° C in a refrigerating or aging room. After aging is complete.

      In the present invention, prior to vacuum packaging and refrigerated storage to develop a method that can improve the flavor of meat and maintain the freshness of the meat using chitosan stock solution, which is currently used for deodorization, food preservation and freshness maintenance in the food industry It became.

     The present invention, unlike the conventional aging method of simply refrigerated in a vacuum state, using a mixed solution consisting of wood vinegar, chitosan stock solution and wine as a sauce, sprinkled on meat and vacuum-packed in a certain temperature of water for a certain period of time to taste booth

The purpose of the present invention is to provide a method of ripening meat to be able to remove the odor, which is clean and light.

     In order to achieve the above object, the present invention, using a mixed solution consisting of 3 to 5% by weight of vinegar solution, 3 to 5% by weight of chitosan stock solution and 90 to 94% by weight of wine as a sauce, it is sprayed on the growth and vacuum-packed 0-3 It is characterized by aging with charcoal in water at a temperature of ℃.

     Hereinafter, the present invention will be described in detail.

     Wood vinegar is a kind of extract extracted from trees, and has recently been spotlighted as a new research subject in various fields such as cultivation, animal husbandry, and deodorization. Such vinegar is very diverse in its composition and is known to have about 280 organic acids. It contains 13 kinds of minerals and germanium, and it is known to have strong sterilizing power by its comprehensive action, which is effective for meat storage and ripening.

In addition, wood vinegar is superior to any other deodorant and can be used for a long period of time can be used to remove the odor that can occur in the meat without regard to the ripening period.

     Chitosan used in the present invention is extracted from shells discarded from various shellfish such as oysters, shellfish or crabs, and is a natural biopolymer material that is biosynthesized after cellulose on earth. It is a next-generation biomolecular substance that is developed in many fields such as agriculture, medicine, electronics, food, wastewater and medicine as well as chemical industry due to its physiological activity and chemical reactivity. Physical and chemical components were completely different according to molecular weight and deacetylation, and low molecular weight chitosan was found to have great bactericidal and insecticidal effects. In addition, chitosan is known to be effective in strengthening the immune system, inhibiting aging, anticancer activity, controlling cholesterol, and enhancing liver function.

      In the present invention, by using the above-mentioned wood vinegar and chitosan in parallel, the functions of each other can be increased and complemented, and the activity of chitosan is improved by various organic acids contained in the wood vinegar, and the sterilization effect by chitosan is increased, which is more than when used alone. It is effective to maintain the freshness of meat during the ripening period.

     Wine, which is another ingredient used in the present invention, has an alcohol content of 8 degrees and acts to increase the penetration power of the wood vinegar and chitosan into meat, and serves to remove the odor of meat along with the wood vinegar and softens the meat. .

     In addition, as a storage place for ripening, it is stored in a vacuum-packed state in water maintained at a temperature of 0 to 3 ° C. in a water tank in the matured hight, which ensures that a constant temperature is evenly distributed to each part of the meat during the ripening period. Providing a Better Aging Environment

In addition, by aging in the water by stacking a large amount of gravity in the water, even if the ripe juice does not fall out, and in a small space can be matured in large quantities, which helps a lot of energy and cost savings.

     When ripening in water, activated charcoal, which is activated charcoal, is used together to bring about the effect of purifying function to keep the water always clean.

     Hereinafter, the aging method of the present invention will be described in detail with reference to Examples.

Example 1

(1) After the slaughter of chickens, pigs and cattle, cut meat into pieces of appropriate size before stiffness occurs.

(2) Mix 3 ~ 5% by weight of wood vinegar solution, 3 ~ 5% by weight of chitosan stock solution, and 90 ~ 94% by weight of red wine (8 degree) to make a mixed solution and spray it using a sprayer. Vacuum packing by the method of.

(3) From cattle slaughter day, vacuum packed in water containing charcoal maintained at a temperature of 0 to 3 ° C.

15 days, 7 days for pigs, 1 day for chickens.

     As a result of the aging of the meat through the above embodiment, it was possible to obtain mature meat without smelling from the meat and freshness for a long time, and having a soft and light taste. in

Aging in a large amount can also achieve the effect of energy and cost savings.

Claims (2)

      A mixture of 3 to 5 wt% wood vinegar solution, 3 to 5 wt% chitosan stock solution and 90 to 94 wt% wine is used as a sauce. A method of ripening meat, characterized in that.       The method for aging meat according to claim 1, wherein the mixed solution used as the source for growth is sprinkled by spray spraying.