KR20060096832A - Soft jerky and method for fabricating the same - Google Patents

Abstract

The present invention relates to a semi-dried beef jerky and a method of manufacturing the same, which have long-term preservation and improved aesthetics of the surface by making far-infrared sterilization and roasting by using pork or beef as a raw meat and having a high moisture content. will be.

According to a preferred embodiment, the semi-dried beef jerky is cut into 2 to 3 cm of raw meat, dyed, mixed with seasoning additives and aged, and the dried raw meat is rolled flat and semi-dried by hot air in a dryer. The semi-dried raw meat is cut into a predetermined size for packaging and manufactured by sterilizing the cut semi-dried raw meat, and the sterilization treatment includes sterilization by far-infrared irradiation and external roasting by internal cooking and direct fire.

Description

Semi-dried beef jerky and its manufacturing method {SOFT JERKY AND METHOD FOR FABRICATING THE SAME}

1 is a flowchart illustrating a manufacturing process of semi-dried beef jerky according to a preferred embodiment of the present invention.

* Description of the symbols for the main parts of the drawings *

10: raw meat inspection / epidermal removal step, 12: raw meat cutting and dyeing step,

14: seasoning additive mixing / aging stage, 16: raw meat leveling step,

18: hot air drying step, 20: room temperature cooling step,

22: cutting step, 24: far infrared sterilization / roasting step,

26: room temperature cooling step,

28: Visual inspection and 1st vacuum packaging / 2nd box packaging step.

The present invention relates to a semi-dried beef jerky and a method for manufacturing the same, and more particularly, to a semi-dried beef jerky having a high moisture content and good feeling while using a relatively low quality meat having a high fat dentition and a manufacturing method thereof.

According to an example of a general beef jerky manufacturing process, raw meats of beef or pork fat are selected and completely removed by shaping the fat, and the normalized raw meat is cut to an appropriate size to cut the raw meat. Seasoning liquid is mixed into the mixture, and the raw meat in which the seasoning liquid is mixed is dried for 24 hours in a refrigerator, and the matured raw meat is dried at a temperature of 75 ° C. for about 4 hours in a drier, and the first dried raw meat is placed in a constant temperature and humidity room. Dried beef jerky for 24 hours, and the secondary dried beef jerky is packed in a container or semi-vacuum package for each specification.

According to one example of the addition ratio of raw meat and seasoning liquid in the above-described beef jerky manufacturing process, raw meat 91.25%, salt 0.86%, sugar 3.19%, sorbitol 0.45%, garlic powder 0.05%, onion powder 0.05%, ginger powder 0.05%, red pepper powder 0.05%, black pepper 0.23%, soy sauce 3.28%, beef powder 0.45%, sodium nitrite 0.01%, sodium erythorbate 0.06%, glycine 0.02%.

However, in the beef jerky manufacturing process according to the conventional example described above, since a low fat portion is assumed as raw meat, a burden is caused to smooth supply and demand of raw meat, which adversely affects the price of the product.

In the jerky manufacturing process, the first drying step of drying the aged raw meat at a temperature of 75 ℃ for about 4 hours, and the second drying step of drying the first dried raw meat in a constant temperature and humidity room for about 24 hours Because it is applied, the moisture content is reduced, and thus the beef jerky becomes hard, and the feeling of deterioration is not very good, and the jerky is curled in the case of excessive drying, which is disadvantageous in appearance.

In view of this, in another example of the conventional beef jerky manufacturing process, glycerin fatty acid esterol is added to improve the moisturizing effect, and the beef jerky is vacuum packed and then retorted sterilization, which is a high temperature and high pressure sterilization method, is shipped.

In the beef jerky manufacturing process according to another conventional example, since sterilization is performed under high temperature and high pressure while the beef jerky is vacuum packed, the sterilizing power is more likely to be deteriorated than the direct sterilization for beef jerky, and the sterilization effect is maintained even when stored for a long time. It is desirable to take measures to ensure that they persist.

In addition, in the conventional beef jerky manufacturing process, since only seasoning liquid is added to the beef jerky and dried, the taste of the beef jerky is determined only by the seasoning liquid, and thus, the necessity of various measures for improving the aesthetic appearance or taste is emerging. It is true.

Therefore, the present invention has been made in view of the above-described circumstances of the prior art, semi-drying by hot air in a state in which moisture content is properly maintained during preparation of beef jerky and applying a far-infrared / direct roasting method to achieve sufficient ripening and sterilization effect and The purpose is to provide a semi-dried beef jerky and its manufacturing method to improve the appearance of the beef jerky.

In order to achieve the above object, according to a preferred embodiment of the present invention, the raw meat is cut into two to three centimeters and dyed, and then aged by mixing with seasoning additives. The semi-dried beef jerky is prepared by cutting the semi-dried raw meat to a predetermined size for packaging and sterilizing the cut semi-dried raw meat.

According to the present invention, the seasoning additive is 1.320% of sodium glutamate (MSG) and 0.020% of sodium 5'-inosinate, 5'-sodium guanylate (Sodium) as a seasoning to 66.565% of raw meat. 5'-guanylate) 0.020%, Sodium succinate 0.030%, Porss essence powder 0.300%, Sodium nitrite 0.500%, Sodium erythorbate 2.300%, Sodium triphosphate (Sodium Triphosphate) 0.710%, Sodium Hexaphosphate 0.130%, Prrophosphate functioning as an elasticity enhancer and emulsifier 0.030%, Citric acid 0.090% antioxidant, 0.033% Sorbic acid, Natural red pigment (Red kojie rice (color)) 0.400%, soybean oil (Soybean souce) 3.800%, salt 3.700%, sugar 20.00%.

Preferably, the seasoning additive is further added to any one or a mixture of red ginseng component of liquid or fine powder, black bean powder, green tea extract of liquid or fine powder, cheese, red pepper extract.

In addition, according to the present invention, the raw material meat is selected from either pork or beef.

Advantageously, the sterilization treatment for the semi-dried raw meat includes sterilization by far-infrared irradiation and external roasting by internal ripening and direct fire.

According to another embodiment of the present invention, the raw meat is cut into 2 to 3 cm, dyed, and then aged by mixing with a seasoning additive; Rolling the aged raw meat flat and semi-dried by hot air in a dryer; There is provided a method for producing a semi-dried beef jerky to cut the semi-dried raw meat to a predetermined size for packaging to sterilize the cut semi-dried raw meat.

Preferably, the sterilization treatment for the semi-dried raw meat includes sterilization by far-infrared irradiation and grilling the outer surface by internal cooking and direct fire.

Hereinafter, with reference to the accompanying drawings, the present invention will be described in detail.

1 is a flowchart illustrating a manufacturing process of semi-dried beef jerky according to a preferred embodiment of the present invention.

Referring to the drawings, raw meat can be selected from pork and beef in step 10. For example, when pork is selected as the raw meat, the raw meat is visually inspected to remove the fat from the epidermis in the case of high cleaning and politics. .

In step 12, the raw meat is cut to a size of about 2 to 3 cm and dyed for an appropriate time.

In step 14, the seasoning additive is mixed with the salted raw meat and aged at about 0 ° C to 5 ° C for 12 hours.

According to the present invention, the seasoning additive is 1.320% of sodium glutamate (MSG) and 0.020% of sodium 5'-inosinate as a seasoning to 66.565% of raw meat, and 5'- sodium guanylate ( Sodium 5'-guanylate) 0.020%, Sodium succinate 0.030%, Porss essence powder 0.300%, Sodium nitrite 0.500%, Sodium erythorbate 2.300%, Triphosphate Sodium Triphosphate 0.710%, Sodium Hexaphosphate 0.130%, Pvrophosphate 0.030%, Citric Acid 0.090%, Sorbic acid 0.033%, Natural red pigment ( Red kojie rice (color)) 0.400%, soybean souce (3.800%), salt 3.700%, sugar 20.00%, the natural red pigment may be excluded if necessary, the ratio of the above components Follow everything Of course, it is possible to increase or decrease.

In step 16, the aged raw meat is rolled by, for example, a pressing roller to flatten the plate.

In step 18, the flattened raw meat is put into a dryer to perform drying by hot air, and the drying is performed for about 2 hours and 30 minutes by hot air at approximately 60 ° C.

 Preferably, the hot air drying for the raw material meat is carried out in a state in which heat from the heater is circulated to a fan in the dryer, and thus soft in semi-dry state containing sufficient moisture as compared to steam drying at a high temperature. Beef jerky production is possible.

In addition, it is preferable that the raw material meat is turned over at an appropriate time in the dryer so as to enable proper drying of the raw material meat during the hot air drying.

When the drying time has elapsed, the raw material meat is cooled in the step 20 and the step 22 for about 30 minutes at room temperature, and when sufficiently cooled to room temperature, the meat is cut to an appropriate size.

 In step 24, the roasted function is performed by roasting with the far-infrared / direct roasting function for sterilization / sterilization of the raw meat, and the internal ripening and sterilization of the raw meat is achieved by irradiation of far-infrared rays. The outer surface is achieved by this.

That is, by baking the outer surface of the raw material meat for a short time by the direct fire of approximately 80 degrees, the aesthetics of the outer surface can be ensured satisfactorily.

In step 26, the semi-dried raw meat that has been roasted is shipped through a first vacuum packaging and a second box packaging process by removing the defective product by visual inspection in step 28 after cooling to room temperature.

On the other hand, in the above-described embodiment, it is assumed that pork is used as raw meat. However, in the present invention, since raw meat is cut into approximately 2 to 3 cm and used, beef or chicken may be used.

Therefore, according to the semi-dried beef jerky manufacturing process according to the present invention, the raw meat aged by the seasoning additive is semi-dried for a predetermined time at a low temperature in the dryer, the bar-dried raw meat by far-infrared in the state of room temperature cooling Sterilization and the aesthetics of the outer surface by sterilization and roasting are significantly improved.

As described above, according to the semi-dried beef jerky according to the present invention and a method for manufacturing the same, the preparation of the beef jerky is possible even at a high degree of policy according to the semi-drying of the mature raw meat mixed with the seasoning additive. As sterilization and roasting by far infrared rays are performed on the dried raw meat, safety can be ensured even during long-term storage and the aesthetic appearance on the surface can be improved.

Claims (8)

Raw meat is cut into 2 to 3 cm, dried and dyed, mixed with seasoning additives, and matured. The mature raw meat is rolled flat and semi-dried by hot air in a dryer, and the semi-dried raw meat is cut to a predetermined size for packaging. Semi-dried beef jerky, characterized in that produced by sterilizing the cut semi-dried raw meat cut. The method of claim 1, wherein the seasoning additive is 1.320% of sodium glutamate (MSG) and 0.020% of sodium 5'-inosinate, 5'- sodium guanate ( 0.020% of Sodium 5'-guanylate, 0.030% of Sodium Succinate, 0.300% of Porss essence powder functioning as Binder, 0.500% of Sodium Nitrite, Sodium Sorbate erythorbate) 2.300%, Sodium Triphosphate 0.710%, Sodium Hexaphosphate 0.130%, Pvrophosphate 0.030%, citric acid 0.090%, Sorbic acid Semi-dried beef jerky characterized in that the ratio is set at 0.033%, red kojie rice (color) 0.400%, soybean souce (3.800%), salt 3.700%, sugar 20.00%. The semi-dried beef jerky according to claim 1 or 2, wherein the raw meat is either pork or beef. The semi-dried beef jerky according to claim 1, wherein the sterilization treatment for the semi-dried raw meat includes sterilization by far-infrared irradiation and external roasting by internal ripening and direct weaving. The raw meat is cut into 2 to 3 cm, dried and dyed, and then aged by mixing with seasoning additives; Rolling the aged raw meat flat and semi-dried by hot air in a dryer; Method for producing a semi-dried beef jerky characterized in that the semi-dried raw meat cut to a predetermined size for packaging to sterilize the cut semi-dried raw meat. 6. The seasoning additive according to claim 5, wherein the seasoning additive is 1.320% of sodium glutamate (MSG), 0.020% of sodium 5'-inosinate and 5'- sodium guanylate (66.565% of raw meat). 0.020% of Sodium 5'-guanylate, 0.030% of Sodium Succinate, 0.300% of Porss essence powder functioning as Binder, 0.500% of Sodium Nitrite, Sodium Sorbate erythorbate) 2.300%, Sodium Triphosphate 0.710%, Sodium Hexaphosphate 0.130%, Pvrophosphate 0.030%, citric acid 0.090%, Sorbic acid A method for producing semi-dried beef jerky, characterized in that it is set at a ratio of 0.033%, red kojie rice (color) 0.400%, soybean souce (3.800%), salt 3.700%, and sugar 20.00%. The method of claim 6, wherein the seasoning additive is added to the red ginseng component of liquid or fine powder, black bean powder, green tea extract of liquid or fine powder, cheese, pepper extract any one or a mixture thereof is further added. Method for producing dried beef jerky. The method of manufacturing a semi-dried beef jerky according to claim 5, wherein the sterilization treatment for the semi-dried raw meat includes sterilization by far-infrared irradiation and roasting of outer surface by internal ripening and direct weaving.

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