KR20070025461A - Method for producing packed meat using achilles tendons and packed meat produced in the same method - Google Patents

Abstract

Provided are a method for preparing the processed meat by using the Achilles tendons of pork, and the processed meat prepared by the method which has the taste similar to that of bacon. The method comprises the steps of chopping the pork of 1 deg.C and putting it a wagon; preparing a salt solution with an emulsification device at a temperature of 18-20 deg.C; mixing the pork and the salt solution at 4-6 deg.C; maturing the salted pork at 3-5 deg.C for 48 hours; mixing the matured one with a mixing additive at 7-8 deg.C in vacuum state of 80%; transferring it to a robot, wrapping a nozzle with a cellophane and filling the pork; heating the filled pork; cooling the heated one at 5 deg.C for 2 hours and freezing it -17 deg.C for 24 hours or more; and thawing the frozen pork, slicing it in an aseptic room and packaging it in vacuum.

Description

METHOD FOR PRODUCING PACKED MEAT USING ACHILLES TENDONS AND PACKED MEAT PRODUCED IN THE SAME METHOD}

1 is a flowchart showing one embodiment of a method for manufacturing processed meat according to the present invention

The present invention relates to a method for manufacturing pork processed meat and processed meat using the same, and more particularly, to a method for manufacturing processed meat processed using a hind leg portion of pork as a main raw material and a processed meat manufactured using the same.

In general, processed meat according to the conventional bacon manufacturing method is manufactured through processing such as smoking using pork belly. This is the most preferred area for meat consumers in Korea by the characteristics of fat content, taste and texture, and thus has a disadvantage of high cost of raw meat.

In addition, due to the above problems, domestic bacon for pork belly is imported and covered in its entirety from abroad, and thus, the general consumer has a negative perception about the use of imported meat.

The present invention has been made to solve the above problems, to provide a method for producing a processed meat having a taste and texture similar to bacon and the processed meat prepared using the same as the main raw material of the processed meat pork back There is this.

Another object of the present invention is to reduce the production cost by using the pork hind meat instead of the pork belly portion used in the conventional bacon manufacturing, and also by using domestic meat, so as to eliminate the negative recognition of the general consumer for imported meat It is to provide a method of producing a processed meat with a pig hind leg as the main raw material and a processed meat produced using the same.

In order to achieve the above object, a method of manufacturing processed meat using pork hind leg according to the present invention includes putting pork meat at 1 ° C. in a grown state and chopping it with kidsney to put it in a wagon. Preparing the raw meat, preparing a salt solution with an emulsifier at 18 to 20 ° C., mixing the raw meat and the salt solution at 4 to 6 ° C., and mixing the raw material meat with the emulsified solution, and the salted meat at 3 to 5 ° C. 48 hours of aging, after mixing the compounding additives to the aged meat at 7 ~ 8 ℃, maintaining the vacuum state of 80% of the compounding step, transfer the blended meat to the robot (robot) after the nozzle Wrapping and then filling the cellophane paper, heat-treating the filled meat, cooling the heat-treated meat at 5 ° C. for 2 hours, and freezing at -17 ° C. freezer for at least 24 hours, and the cooling and After thawing frozen meat, slicing in clean room (sl icing) and then vacuum packaging.

In addition, the heat treatment step is a reddening (reddening) for 20 minutes at 45 ℃, drying for 20 minutes at 50 ℃, 60 minutes smoking treatment at 63 ℃, and the step of smoke treatment for 40 minutes at 65 ℃ Characterized in that the made up.

In addition, the processed meat, the main raw material of the pig hind leg according to the present invention for achieving the above object is characterized in that it is manufactured according to the above production method.

The pig hind leg, also called Fuji, represents 25% of the pig's bipartite and is the largest part of the pig. Pork hind meats provide grade 1 low-fat meat. Due to its low fat characteristics, it is mainly used for bulgogi, pork cutlet, minced meat, jangjorim, sweet and sour pork, and so on. In contrast, conventional bacon is processed using pork belly, and pork belly is the most popular part among domestic consumers. Therefore, bacon manufacturing meat is usually a reality that must be covered by importing the whole quantity from abroad, and the fact that the raw material meat occupies is also very high. Therefore, the present invention can provide a processed meat that can obtain a taste and texture similar to bacon by using the pork hind leg in a non-preferred field.

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

1 is a flowchart showing one embodiment of a method of manufacturing processed meat according to the present invention.

Referring to Figure 1, chopping pork meat and pork fat (chopping) to prepare the raw meat (S1), dyeing step (S2, S3), aging step (S4), compounding step (S5), filling Shipping (S10) through the step (S6), the heat treatment step (S7), the step of cooling and freezing (S8), the step of slicing and packaging (S9).

In the preparation step (S1) of the raw meat, the pork meat is grown in accordance with the specifications in the state of growth, chopping with a kidney (kidney) to be treated in a certain size and put in a wagon (wagon), the pork fat 5mm Chop into and place in wagon. The pork meat is bone is separated from the bone carcass, carcass carcass (carcass) is removed from the head, tail, feet and internal organs. Chopping is to change the shape of finely chopped finely to be uniformly mixed into evenly divided particles, the size of the particle depends on the hole size of the plate (chopper) of the plate (chopper). A chopper is a machine that grinds pork meat to a small size for use, and includes a screw for carrying raw meat, a plate and a knife for grinding. In this embodiment, the largest size of kidney is used, with the hole size of the plate of the chopper about 3.4 cm x 6 cm, 8 characters. A wagon is a kind of wagon that is used to move meat after chopping.

In order to salt the meat after the raw meat preparation step as described above to prepare a salt solution (S2).

Dyeing is the process of fixing the pigment of meat to show the unique color of salted meat, increasing the water-soluble protein extractability, increasing water retention and binding capacity, improving production yield, and having a unique flavor to the product. Use salted additives such as nitrites, various seasonings and spices and flavor enhancers. This dyeing additive is dissolved in water by rotation of the propeller of the emulsifier to prepare a dyeing solution. The blending ratio of the salty additives of this example is shown in Table 1 below.

Material name Compounding ratio (kg) Egg white powder 0.5 Singer 10.0 Salt 1.987 nitrite 0.013 Sodium polyphosphate 0.2 Sugar 0.8 Natural pigment 0.03 Complex Seasoned Food 0.57 Natural Spices 0.4 Sodium erythorbate 0.05 sub Total 14.55

At the above compounding ratio, the dyeing agent is stirred in an emulsifier to prepare a dyeing solution. In the manufacture of conventional bacon, the salt salt additive was mixed with water without mixing with water, and the dry salt method was applied directly to the meat. This has a problem that the concentration of the entire product is not constant. Use a liquid salt method to apply the solution to keep the concentration of the entire product constant.

The prepared raw meat is salted with the above salt solution. The salted paper is mixed in the order of pork meat, pork fat and salt solution in the mixer, and the salting temperature is 4 ~ 6 ℃, the salting time is 25 minutes, and 15 minutes of which is processed at 80% or more in vacuum. Later in wagon. In this example, a laska mixer was used. (S3)

Aged finished meat at 3 ~ 5 ℃ for more than 48 hours. (S4)

The aged meat in the wagon is mixed with additives for mixing in a mixer (S5).

The compounding additive of the present embodiment is mixed with potassium sorbate at a compounding ratio of 0.19 kg, and the mixing time is 25 minutes at 7 to 8 ° C, of which 15 minutes are vacuumed at 80% or more, and then placed in a wagon and transferred to a filling machine. Let's do it.

The filling of the meat is carried out by transferring the blended meat to the filling machine, and then wrapping the cellophane paper in the square nozzle and filling the meat in the metal mold in a predetermined amount. In this embodiment, a robot was used as the filling machine. Fill 2.2kg (S6)

The filled meat is heat-treated (smoked) (S7), the smoke house (smoke house) is moved to a certain condition after the heat treatment, the heat treatment conditions of this embodiment are shown in Table 2 below.

Condition Reddening dry Heat treatment 1 Heat treatment 2 Heat treatment temperature (℃) 45 50 63 65 Heat treatment time (minutes) 20 20 60 40

By the heat treatment step, the flavor of the meat is improved, the shelf life is improved, the color can be improved, and the oxidation can be prevented.

The heat-treated meat is subjected to a cooling and freezing step, after cooling the center temperature to 20 ° C. or lower at 5 ° C. in the cooling chamber, and freezing at −17 ° C. (S8)

The frozen meat is sliced with a slicer at 2mm in a sterile chamber and vacuum-packed. (S9) 2mm slicing can be easily used separately because there is no separate mechanism when used for cooking.

The processed meat made from the pork hind leg prepared by the above manufacturing method is similar to the taste and texture of the existing bacon, and it can be seen that it can be used as a substitute for bacon, and the processed meat according to the present invention and the conventional method Sensory evaluation results of the bacon prepared by the following Table 3.

Processed meat of the present invention Traditional bacon Remarks color 3.23 3.29  <Evaluation Criteria> 1. Very bad 2. Bad 3. Normal 4. Good 5. Very good smell 3.21 3.27 taste 3.43 3.41 Dementia 3.21 3.18 Synthesis 3.27 3.29 Other opinions Good sensation Big fat particles are bright Bright savory flavor Bright color Strong salty taste Good

As can be seen from Table 3, the processed meat of the present invention is superior in taste and texture, and bacon is superior in color and smell. However, since only a slight difference and a similar score is shown in the overall score, the processed meat according to the present invention can be seen that there is no difference as a substitute food for bacon.

As described above, according to the method of manufacturing the processed meat using the pig hind leg as the main raw material, by using the pork hind meat as raw meat together with the pork fat, the processed meat is produced, and has a taste and texture similar to bacon without using pork belly. Can be.

In addition, according to the method of manufacturing the processed meat using the pig hind leg as the main raw material of the present invention, by using the pork hind leg as the main raw material, to reduce the cost of raw materials to provide economically cheap processed meat, consumers using domestic raw meat instead of imported meat It has the effect of giving positive perception to them.

Claims (3)

Preparing the raw meat by putting pork meat in a growth state of 1 ° C. and chopping with kidney, and then putting it in a wagon; Preparing a salt solution with an emulsifier at 18 to 20 ° C; Mixing and dyeing the raw material meat and the dyeing solution at 4 to 6 ° C; Aging the salted meat for 48 hours at 3 to 5 ° C; Mixing the compounding additives with the aged meat at 7∼8 ° C., and blending the mixture with maintaining 80% vacuum; Transferring the blended meat to a robot and then filling the cellophane paper with a nozzle; Heat-treating the filled meat; Cooling the heat-treated meat at 5 ° C. for 2 hours and then freezing at -17 ° C. freezer for at least 24 hours; And Thawing the cooled and frozen meat and slicing in a sterile chamber and vacuum packing Method for producing a processed meat, the main raw material of pig hind meats, characterized in that made The method of claim 1, wherein the heat treatment step Reddening at 45 ° C. for 20 minutes; Drying at 50 ° C. for 20 minutes; Smoking for 60 minutes at 63 ° C .; And Smoking for 40 minutes at 65 ℃ Method for producing a processed meat, the main raw material of pig hind meats, characterized in that made Processed meat made mainly from pig hind meats prepared using the method according to claim 1 or 2

Images