KR20050109386A - Manufacturing process of deodorized meat stock - Google Patents

Abstract

The present invention relates to a method for preparing deodorized broth and broth prepared by the method.

Specifically, the present invention is a method for producing a unique broiled meat after long-term storage by dipping only bone marrow from bone bone after immersing it in water with added persimmon vinegar and pine needle powder, and then boiling it separately. Provided broth prepared by the method.

The manufacturing method also includes a method of separately treating an accessory such as a cow head or a crucible and then adding it to the broth to boil it.

In the broth of the present invention, the bone marrow bone marrow, which is the main cause of nurinin development, is treated separately, and pretreatment by other persimmon vinegar and pine needles and the outer surface of the meat material are eliminated, so that the salinity, etc. are not prone, and the prolonged storage period is remarkably extended. Effect was achieved.

Description

Manufacturing Process of Deodorized Meat Stock {Manufacturing Process of Deodorized Meat Stock}

The present invention relates to a method for preparing deodorized broth and broth prepared by the method.

Specifically, the present invention is a method for producing a unique broiled meat after long-term storage by dipping only bone marrow from bone bone after immersing it in water with added persimmon vinegar and pine needle powder, and then boiling it separately. Provided broth prepared by the method.

The manufacturing method also includes a method of separately treating an accessory such as a cow head or a crucible and then adding it to the broth to boil it.

In general, businesses that provide foods containing broth, such as Gomtang, Seolleongtang, and Crucible Soup, produce meat broth by immersing meat ingredients, such as bone bone, in water for a long time to remove blood and then boiling directly without any treatment.

In this case, due to the enzymatic action of the meat material itself, the deterioration of the tissue solution and the propagation of other germs, not only the smell of meat, but also a bad smell such as meat, has a problem that the taste is also deteriorated. As a result, most businesses have suffered from the inconvenience of having to manufacture each day in small amounts as much as they can consume on the day.

In order to solve this problem, various methods have been devised. Traditionally, various methods have been proposed, such as adding spices, such as ginger and garlic, to remove odors, and recently adding various herbal ingredients.

For example, Korean Patent Application No. 1987-2067 added sugar, vegetable protein, sodium glutamate, ascorbic acid, tocopherol, sodium erythorbate, sodium nitrate, sodium nitrite, and phosphate to remove the mucus produced in the intestines of cattle. , Korean Patent Application No. 2002-1320, in addition to the method of cutting pork, jujube, brown flower, buttercup, onion, leek, ginger, licorice, brown root, Astragalus, persimmon, alder, lacquer, ogapi, oak, cheongung, ginkgo biloba, Angelica, green tea, persimmon leaves, hawthorn, cinnamon, dermis, etc. were added to remove the smell and improve the function of other organs.

However, these methods are not only difficult to apply in a general business due to the presence of too many additive ingredients, but are also economically undesirable. In addition, there has been a difference from the fundamental solution of the problem by treating the bone marrow in the same way as the bone marrow, without paying attention to the bone marrow in the bone bone, which is the biggest cause of broiler meat.

The present invention has been devised after a long period of trial and error to solve the above-mentioned problems, after separately treating the bone marrow, which is the main cause of Nurin, separately boiled together with bone, etc. And it aims at providing the broth manufactured by the method.

In order to achieve the above object, the present invention provides a method for preparing odor treated broth consisting of the following steps:

(1) mixing persimmon vinegar and pine needle powder into water;

(2) immersing the bone bone, sorghum or mixtures thereof in water of step (1) for 4 to 5 hours;

(3) separating the bone marrow in the bone bone of step (2);

(4) immersing the bone marrow, ocher, or mixture thereof separated from the bone marrow of step (3) in running water for 3 to 4 hours;

(5) immersing the separated bone marrow of step (3) in separate flowing water for 2-3 hours;

(6) boiling the bone marrow of step (5) for 9 to 12 hours;

(7) cutting off the ethmoid bone, greasy or mixture thereof in step (4) for 8 to 9 hours; And

(8) The bone marrow of step (6) is added to the boiling water of step (7) to further boil for 3 to 4 hours.

Preferably, the weight ratio of each component of the step (1) of the production method of the present invention may be 100 parts by weight of water, 15.0 to 22.5 parts by weight persimmon vinegar and 5.0 to 7.5 parts by weight of pine needle powder.

Preferably, in the preparation method of the present invention, the amount of bone, sol, or mixture thereof added in step (2) may be 10 to 30 parts by weight per 100 parts by weight of water added with persimmon vinegar and pine needle powder in step (1). have.

Preferably, the method of the present invention may further include the following steps before the step (7):

(9-1) preparing an aqueous salt solution composed of 100 parts by weight of water and 13.3 to 20.0 parts by weight of salt;

(9-2) removing the bark of the cow head;

(9-3) An accessory containing the bark or crucible of the step (9-2), the bovine egg, the small intestine or the soybean from the step (9-2) is added to the aqueous salt solution of step (9-1) for 2 to 3 hours. Dipping;

(9-4) immersing the cow head or an accessory of step (9-3) in running water for 3 to 4 hours; And

(9-5) adding the head or an accessory of step (9-4) to the boiling water of step (7).

Preferably, before the step (9-3) and after the step (9-3) of the manufacturing method of the present invention, the shell or crucible of the step (9-3), the bullock, the small intestine or the body Rubbing the appendages comprising la, salt, pine needle powder or mixtures thereof.

Preferably, after the step (8) of the production method of the present invention, the prepared broth may further comprise the step of sterile packaging.

In addition, the present invention provides a broth prepared by the above production method in order to achieve the above object.

Hereinafter, the broth of the present invention and a manufacturing method thereof will be described in more detail with reference to the components and steps.

First, persimmon vinegar among the components constituting the first immersion liquid of the present invention lowers the pH of food to increase its preservation function, stimulates the secretion of digestive juice by sour taste, stimulates the taste, and is involved in energy metabolism of the human body to reduce fatigue Quickly recovers. In addition, persimmon vinegar contains a large amount of natural citric acid has a strong bactericidal action, digestive fluid promotion and constitution improvement is strong. In addition, tannic acid, one of the components of persimmon, has a hemostatic effect that stops diarrhea and upset stomach by converging mucosal surface tissue and suppresses internal bleeding due to pulmonary tuberculosis, bronchiectasis, lung tumor, uterine bleeding and hemorrhoids. great. In addition, persimmon contains a lot of vitamin C, which synthesizes a collagen (collagen) fiber protein to strengthen blood vessels, preventing and treating diseases of the vascular system such as hypertension and various adult diseases of the circulatory system such as heart disease. Outstanding It also inhibits the synthesis of fat and acts to break down excess fat in the body. Therefore, wearing persimmon vinegar helps diet. In the present invention, it is preferable to add 15.0 to 22.5 parts by weight of persimmon vinegar per 100 parts by weight of water, but in 15.0 parts by weight or less, it is not possible to sufficiently expect the odor removal effect such as nurin, etc. Falls.

In addition, pine needles, another component constituting the first immersion liquid of the present invention, because the component called delpene dissolves cholesterol to remove waste products of body weight, the body becomes lighter, and the function of removing scavenger of other food ingredients due to the peculiar aroma of pine needles. Do it. In the present invention, it is preferable to add 5.0 to 7.5 parts by weight of pine needle powder per 100 parts by weight of water. At 5.0 parts by weight or less, it is not possible to sufficiently expect deodorizing effect as in the case of persimmon vinegar. And taste negatively affects the whole broth.

The present invention is first immersed in the water containing the persimmon vinegar and pine needles 4, 5 hours immersed in the bone, yangji or mixtures thereof to express the efficacy of the persimmon vinegar and pine needles, and also concerns the blood contained in the bones or yangji. During this time, the bone marrow located in the ethmoid bone becomes more suitable for the next separation. At this time, the amount of the bone bone, solstice or mixture thereof added to 100 parts by weight of water containing persimmon vinegar and pine needles is preferably 10 to 30 parts by weight. Less than 10 parts by weight is uneconomical due to the excessive use of water, and above 30 parts by weight is not enough to remove blood.

After soaking for 4 to 5 hours, only bone marrow is removed to separate only bone marrow. Usually the bone marrow in the ethmoid bone is pushed out by hand.

The bone marrow, ocher, or mixture thereof, from which the bone marrow has been separated, is immersed in running water for 3 to 4 hours to further remove inadequate components as blood and other ingredients.

As described above, the bone marrow is separated from the bone bone and immersed in separately flowing water, and boiling is the biggest feature of the present invention. Odor, such as Nurin, which occurs when the broth is stored for a long time, is mainly caused by enzymes, tissue fluid and other various bacteria in the meat material, because their distribution probability is the highest in the bone marrow. However, extraction and heating in the state where the bone marrow is placed in the dead bone is because the extraction solvent (generally water) and heat is not sufficiently transferred, it is because it is not possible to effectively remove and suppress the above-mentioned causing components in the job.

On the contrary, the present invention shows a remarkable effect that the bone marrow is completely separated from the ethmoid bone and subjected to a separate extraction and heating step, so that it does not catch even after one or more years of storage when frozen.

The bones, sunshade or mixture thereof, which have been immersed in running water, are placed in water and boiled for 8 to 9 hours.

On the other hand, the bone marrow separated from the bone bone is immersed in a separate flowing water for 2 to 3 hours, and then put again in a container such as a pot and boil for 9 to 10 hours. The state of bone marrow after boiling is gel.

The bone marrow in the gel state may be added to boiled, sunny, or mixtures thereof in boiled water for 8 to 9 hours, and then further boiled for 3 to 4 hours to obtain milky broth.

The broth of the present invention can contain the nutrients contained in the bone marrow as a result of the separate treatment as described above, without adding bone marrow in the preparation of the broth, and then adding the bone bone, the sun or a mixture thereof to the boiling water. Nutrients such as organic amino acids, calcium, phosphorus and total nitrogen are increased.

Meanwhile, depending on the type of food, cow head, crucible, bullock, soy sauce, sojira and other ingredients may be additionally included in the broth. Unlike the bones or broth, these ingredients require separate pretreatment before boiling.

First, the cow head completely removes the bark, which is the main cause of the stink. The head or other accessories such as crucibles, fireballs, small intestines or soybeans are then immersed for 2-3 hours in an aqueous salt solution consisting of 13.3 to 20.0 parts by weight of salt per 100 parts by weight of water. Then, remove the cow head and rub the outer surface with a mixture of salt or pine needle powder.

Here, by soaking the hairs in an aqueous salt solution, various bacteria on the surface of the meat material are killed by the osmotic phenomenon, and enzymes, particularly the digestive enzymes of the meat material itself are inactivated, thereby suppressing the self-extinguishing phenomenon caused by the enzyme. In addition, as the epidermis of the meat material swells due to the difference in concentration, it promotes separation from the internal connective tissue, which makes it possible to easily remove the outermost film of the meat material during friction with salt or pine needle powder.

Bovine head or crucible, outer bulge, small intestine, sojira, etc., with the outermost membrane removed, are boiled together for 8 to 9 hours by adding the bone marrow from which the above-mentioned bone marrow is removed, the sun, or a mixture thereof to boiling water.

The broth of the present invention obtained by further boiling for 3 to 4 hours by adding pretreated bone marrow is packaged in a known packaging member such as a retort pouch.

The following examples are intended to illustrate the present invention in detail, but the present invention is not limited thereto.

Example

Example 1

Persimmon vinegar in 100 parts by weight of water 18 parts by weight and 6.5 parts by weight of commercially available pine needle powder were added. 20 parts by weight of bone and 15 parts by weight of sunshade were added to the water and soaked for 4 hours 30 minutes. Then, only the bone bone was saved and the bone marrow was pulled out by hand. The bone marrow and lichens from which the bone marrow was separated were immersed in running water for 3 hours and 30 minutes, and the bone marrow was soaked in separately flowing water for 2 hours and 30 minutes. Then only the bone marrow was put in a pot and boiled for 11 hours. Separately from the bone marrow, bones and yangji were put in water and boiled for 8 hours 30 minutes. Bone marrow was added to this and boiled further for 3 hours 30 minutes to obtain milky broth.

Example 2

Proceeded in the same manner as in Example 1, however, an accessory component such as a crucible was added. Specifically, the crucible, bovine egg, small intestine, and sozilla were immersed in a 17 wt% salt aqueous solution for 2 hours 30 minutes. Salt and pine needle powder were mixed at 4: 1 (by weight) to rub the outer surface of the crucible and the like, and then immersed in flowing water for 3 hours and 30 minutes. These were removed and added to the boiling water and bone of Example 1 in boiling water.

Example 3

Proceeded in the same manner as in Example 1, but added the cow head. Specifically, first, the bark of the cow head was removed and immersed in 17 wt% salt aqueous solution for 2 hours 30 minutes. Salt and pine needle powder was mixed at 4: 1 (by weight) to rub the outer surface of the cow head, and then dipped in running water for 3 hours and 30 minutes. The cow heads were grabbed and added to the boil and boil of Example 1 in boiling water.

Comparative example

After immersed in running water and sunny place for 8 hours, boiled for 8 hours to obtain a broth.

Test Example

Table 1 below shows the period taken for the first occurrence of nurinyeo in broth and conventional broth of the present invention. Each broth was stored at room temperature (dry chiller), in a freezer or freezer, respectively.

Example 1 Room temperature storage 1 month Keep refrigerated 4 months Frozen storage 1 year Example 2 Room temperature storage 1 month Keep refrigerated 4 months Frozen storage 1 year Example 3 Room temperature storage 20 days Keep refrigerated 3 months Frozen storage 1 year Comparative example Room temperature storage 1 day Keep refrigerated 3 days Frozen storage 25 days

As can be seen in Table 1, the broth of the present invention significantly extended the storage period as a result of comparison with the conventional broth, and for reference, the broth of the present invention was packaged in a known retort pouch and frozen and stored for up to 1 year. Make sure it doesn't come out at all.

In the broth of the present invention, the bone marrow bone marrow, which is the main cause of nurinin development, is treated separately, and pretreatment by other persimmon vinegar and pine needles and the outer surface of the meat material are eliminated, so that the salinity, etc. are not prone, and the prolonged storage period is remarkably extended. Effect was achieved.

Claims (7)

Process for preparing deodorized broth consisting of the following steps: (1) mixing persimmon vinegar and pine needle powder into water; (2) immersing the bone bone, sorghum or mixtures thereof in water of step (1) for 4 to 5 hours; (3) separating the bone marrow in the bone bone of step (2); (4) immersing the bone marrow, ocher, or mixture thereof separated from the bone marrow of step (3) in running water for 3 to 4 hours; (5) immersing the separated bone marrow of step (3) in separate flowing water for 2-3 hours; (6) boiling the bone marrow of step (5) for 9 to 12 hours; (7) cutting off the ethmoid bone, greasy or mixture thereof in step (4) for 8 to 9 hours; And (8) The bone marrow of step (6) is added to the boiling water of step (7) to further boil for 3 to 4 hours. The method of claim 1, The weight ratio of each component of the step (1) is 100 parts by weight of water, 15.0 to 22.5 parts by weight persimmon vinegar and 5.0 to 7.5 parts by weight pine needle powder, characterized in that the manufacturing method of deodorized broth. The method of claim 1, The amount of bone bone, fat, or mixture thereof added in step (2) is 10 to 30 parts by weight per 100 parts by weight of water added with persimmon vinegar and pine needle powder of step (1). . The method of claim 1, Method of producing a deodorized broth characterized in that it further comprises the following step before the step (7): (9-1) preparing an aqueous salt solution composed of 100 parts by weight of water and 13.3 to 20.0 parts by weight of salt; (9-2) removing the bark of the cow head; (9-3) An accessory containing the bark or crucible of the step (9-2), the bovine egg, the small intestine or the soybean from the step (9-2) is added to the aqueous salt solution of step (9-1) for 2 to 3 hours. Dipping; (9-4) immersing the cow head or an accessory of step (9-3) in running water for 3 to 4 hours; And (9-5) adding the head or an accessory of step (9-4) to the boiling water of step (7). The method according to claim 4, wherein after step (9-3) and before step (9-4), Deodorization characterized in that it further comprises the step of rubbing off the appendages comprising the bark or crucible, the bovine egg, the small intestine or the soybean, in which the shell of step (9-3) is removed, with salt, pine needle powder or mixtures thereof. Process for preparing treated broth. The method of claim 1, wherein after step (8), Method of producing a deodorized broth characterized in that it further comprises the step of sterile packaging the prepared broth. A broth prepared by the method of any one of claims 1 to 6.