KR20080036266A - Method for maturing meat products using grape juice and mushroom and matured meat products - Google Patents

Abstract

A method of curing meat using sauce containing mushroom and grape juice as a main ingredient is provided to remove characteristic smell of meat, to tenderize meat and to impart flavor and efficacy of herbs and grape to the meat. Meat is soaked in sauce containing Phellinus linteus powder, Lentinus edodes powder and red grape juice in a weight ratio of 1:1:2 at 0 to 3deg.C for 8 to 12hr in a first step and then in sauce containing 5 to 10% by weight of ginger, 5 to 10% by weight of garlic and 2 to 5% by weight of herb powder at 0 to 3deg.C for 2 to 3hr in a second step.

Description

Method for maturing meat products using grape juice and mushroom and matured meat products}

The present invention relates to a method of aging meat in a sauce containing mushrooms and grape juice as a main ingredient, and meat matured by the method.

In more detail, the present invention is to prepare a sauce made by mixing the juice of the situation mushroom powder and shiitake mushroom powder, the meat, such as beef and pork is aged for a certain time at low temperature for the first time, the situation mushroom The present invention relates to a method of aging meat and a meat matured in this manner by adding a second grape juice sauce containing ginger, garlic and herb powder to a first grape juice sauce containing grape juice to powder and shiitake mushroom powder.

In recent years, meat consumption has increased along with income. As meat, red meat such as beef and pork, as well as white meat of poultry such as duck and chicken, can be seen to increase consumption.

Red meats such as beef and pork are delicious and nutritious, high-protein foods that can be cooked in almost any form, including roasted, steamed, fried, tangled, and reddish. You can see the taste is excellent.

Red meat, such as beef and pork, is a high-cholesterol food with high fat content, causing problems such as obesity when excessively ingested, which can be seen to provide various causes of modern diseases such as hypertension, hyperlipidemia, and heart disease.

Therefore, medical experts and food experts recommend that humans consume white meat, such as ducks and chickens, which are relatively less fat than red meat, such as beef and pork, and even seafood, such as fish. You can see the recommendation to get protein from the

However, it is a reality of modern diet that cannot be supplied with protein only by seafood such as fish, and it is more realistic to eat red meat such as pork and beef or white meat such as duck or chicken, which is poultry, than fish.

Therefore, in cooking red meat composed of fat or high protein, it can be seen that many methods for cooking meat by reducing cholesterol caused by modern adult diseases or adding spices with anticancer action have been proposed as a next best option.

The present invention is excellent in anticancer action and using mushrooms having various pharmacological actions as a material for meat seasoning.

Mushrooms are rich in various organic and inorganic substances, and contain a large amount of anti-cancer ingredients with high digestive absorption rate, and can be called foods that prevent or improve obesity with low-calorie edible materials.

The dietary fiber contained in mushrooms facilitates the peristalsis of the intestine, which helps to reduce constipation and prevents constipation-related diarrhea, gastrointestinal disorders, and acne.

In addition, by lowering the mushroom cholesterol level is effective in the prevention of atherosclerosis, gallstones, diabetes, potassium components to prevent high blood pressure by discharging sodium to increase blood pressure in vitro.

In particular, the situation mushroom is a yellow mushroom that grows on mulberry or oak trees. It is a rare perennial mushroom of rare basidiomycete that does not grow well.

More specifically, the situation mushroom is a scientific name Pelinus Lintenus, a woody mud mushroom, has a bright golden egg-shaped spores, has a therapeutic effect on various cancers, and improves immune function. It has been reported to be effective in female diseases such as uterine bleeding, crayfish, and menstrual irregularities, and has intestinal function activity and thawing effect.

Such a situation mushroom can be seen that is being used as a medicinal mushroom having a functional due to the pharmacological action rather than being used as an edible mushroom.

In addition, shiitake mushrooms contain nutrients essential for hematopoiesis, and are effective in preventing and treating hypertension, arteriosclerosis and heart disease.

In addition, shiitake mushrooms have a special flavor and rich taste, eliminating the unique smell of pork, adding a unique aroma and taste, lowering cholesterol levels, preventing adult diseases, and as recently discovered by US researchers, Shiitake mushrooms have emerged as a health food again after the study showed that mushrooms contain high levels of cholesterol-lowering kinin, human waste and dietary fiber that excrete toxins.

It is also known that shiitake mushrooms have a prophylactic and anticancer effect in addition to the above effects.

The present invention is to provide a sauce by mixing the shiitake mushroom powder and the situation mushroom powder to grape juice, known components of grape (juice) are as follows.

Grapes contain 0.5-1.5% tartaric acid and malic acid, 0.3-1% pectin, gum, inositol, tannins, etc., and promote intestinal activity and perform detoxification.

In addition, polyphenols, which are antioxidants contained in large amounts in grapes, have anticancer effects, are rich in glucose and vitamins, and have an effect of lowering cholesterol, which acts as a cause of adult diseases.

In particular, purple grape juice has a function of vasodilating and reducing platelet aggregation by 30% to improve heart function.

It is known that French people who consume a lot of grapes and wine are reported to have two to three times lower mortality rates from heart disease than Americans and British people. Grapes not only prevent heart disease but also prevent aging, cancer and arteriosclerosis. It is known as a food having efficacy.

The present invention provides a method of ripening meat as a source of a mixture of situation mushroom powder and shiitake mushroom powder in the grape juice, which is commonly seen as described above, and thereby provides mature meat.

The present invention is to prepare mushrooms and grape juice for enhancing cholesterol levels in order to prevent a little modern diseases such as obesity, high blood pressure, heart disease, diabetes, etc., due to fat and high protein contained in meat to modern people with high meat consumption It is intended to provide a method of cooking meat that can be used to eat meat and to cook it more deliciously, and to prevent mature diseases caused by meat consumption.

Hereinafter, the present invention will be described in detail.

The present invention mixes the weight ratio of the situation mushroom powder and the shiitake mushroom powder, which is made by grinding the dried mushrooms and shiitake mushrooms in a ratio of 1: 1: 2, which is made of red grape juice, to prepare the first grape juice source. And pour the first grape juice sauce to be immersed in the meat that is trimmed to a good thickness, soak for 8 to 12 hours at a low temperature of 0-3 ° C., and ripen the meat with a first grape juice sauce at a first low temperature. Dip the first low temperature matured meat in a second grape juice sauce mixed with 5 to 10% by weight of ginger, 5 to 10% by weight of garlic, and 2 to 5% by weight of herb powder. The present invention relates to a method of aging meat, which is subjected to low temperature aging at a temperature of 2 ° C. for 2 to 3 hours, and to meat matured by the method.

In the above ginger and garlic may be used ginger or garlic powder, thinly sliced ginger and garlic or crushed by a grinder.

In addition, although the rosemary was used as the herb, other herbs that emit other flavors than rosemary may be used.

The meat may be red meat such as beef or pork, or white meat of poultry such as duck or chicken.

However, the meat is cut to a thickness that is easy to eat, and the pre-cooked meat is used, such as forming a sheath so that the sauce is deeply infiltrated. Done.

Hereinafter, the present invention will be described in more detail.

It is known that the situation mushroom used in the present invention has an effect of preventing the proliferation of early cancer, has a blood pressure lowering effect on hypertension, and boosts immune antibodies to normal levels by enhancing immune function to increase resistance to cancer. It is said to increase.

 Situation mushroom added foods, characterized in that the addition of the effect of the situation mushroom to the food can be seen through the patent literature. However, most of the conventional dietary mushroom added foods can be seen using the situation mushroom extract extracted by boiling the mushroom for a long time. As described above, the food using the situation mushroom extract does not consume the fiber of the situation mushroom, and has a disadvantage in that it does not sufficiently ingest the various effects of the situation mushroom. In particular, when boiling the mushrooms for a long time to extract the liquid can be seen that the efficacy and aroma of the mushrooms are lowered.

In fact, it is inconvenient to eat it as it is made of tough fibers, such as situation mushrooms, it has been commonly used to add a flavourant to boil for a long time to form an extract and neutralize the taste.

On the contrary, the present invention uses a powdered state without cutting off the situation mushroom to form an extract, and thus has the characteristics of ingesting fiber of the situation mushroom together like meat.

Similarly, the present invention uses shiitake mushroom powder, which is obtained by drying shiitake mushrooms, which have been used as a food material, and grinding them into powder.

The shiitake mushroom (powder), unlike the expensive situation mushrooms known as medicinal mushrooms, shiitake mushrooms form a low price, recently known that contains a large amount of kinin, a cholesterol-lowering substance no less than situational mushrooms, waste in the human body It can be called a health and medicinal food containing a large amount of dietary fiber to excrete toxins.

Shiitake mushrooms and situation mushrooms have the characteristic of eliminating the smell of pork with flavor and umami in addition to pharmacological ingredients to prevent adult diseases, and acts to lower cholesterol levels.

As is known, grapes are fermented with fruit that has been consumed since ancient times, and it can be seen that it is used as a raw material for wine and various alcohols.

Grapes have a unique aroma and taste, glucose and vitamin-rich fruits have a diuretic to facilitate urinary excretion, and in recent years, oil (grape oil) extracted from grape seeds can be seen to be used as a cancer prevention agent.

Wine contains polyphenols to prevent heart disease, and polyphenols are antioxidants that remove harmful oxygen from the human body, and are known to be effective in preventing aging, cancer and arteriosclerosis in addition to heart disease.

As described above, the present invention combines grape juice, grape juice, shiitake mushroom powder and shiitake mushroom powder in a 2: 1: 1 composition to form a first grape juice sauce, and pours the processed meat to immerse it in an easy-to-eat, 0-3 Primary aging is carried out at a low temperature of 8 to 12 hours.

The meat matured primarily with the first grape juice source, the meat is softened by the grape juice, and the grape odor and the mushroom mushroom flavor and shiitake mushroom flavor neutralizes or removes the peculiar smell of the meat. Especially for the smelly pork, the smell is removed and the meat is matured gently.

During aging for 8 to 12 hours at low temperature of 0 ~ 3 ℃, the components of shiitake mushrooms and mushrooms are slowly decomposed from shiitake mushrooms and situational mushroom powders and spread into the tissues of meat (meat). It will be infiltrated.

In this way, the first ripened meat is subjected to a second ripening process in which the second grape juice source having a stronger aroma and taste than the first grape juice source is aged for a short time, that is, 2-3 hours at low temperature.

Ginger and garlic which make up the second grape juice source have a strong volatile aroma, and the herb has a sweet and soft aroma, and when left for a long time, the strong ginger and garlic aroma is evaporated and extinguished. Since it disappears, it is preferable to add to the first ripened meat.

For this reason, in the present invention, a second grape sauce added with ginger, garlic and herbs is added to the first grape sauce which is composed of grape juice, ground mushroom powder, and shiitake mushroom powder, and the meat is added at a low temperature of 0-3 ° C. It will be aged for 3 hours.

The meat matured by the present invention has a tender meat than the meat of the original meat, with the flavor of grapes, mushrooms and shiitake mushrooms, and at the same time contains the effective pharmacological components of grapes, mushrooms and shiitake mushrooms. You will get meat with a fragrance.

The meat prepared by the present invention described above is added to the meat beneficial components of grapes and mushroom mushroom shiitake mushrooms to obtain the effect of suppressing the onset of adult disease and cancer, the peculiar smell of meat, in particular the smell of pork To remove the grapes, mushrooms, herbs and meat will be added.

In addition, the first grape juice source made by adding the shiitake mushroom and the situation mushroom made of powder to the grape juice is provided with the meat containing the fiber of the mushroom together with the active drug component of the grape and the active drug component of the mushroom.

In addition, the meat produced by the present invention is a very useful invention that reduces the cholesterol which can be said to be the cause of obesity, and provides a meat with a combination of aromatic grape and mushroom and soft herb flavor to drink meat deliciously.

Claims (2)

Prepare the first grape juice source by mixing the weight ratio of the dried mushrooms and the dried mushroom powder and the red grape juice made from red grape juice in a 1: 1: 2 ratio Pour the first grape juice sauce to be immersed in the meat trimmed to a good thickness, soaked for 8 to 12 hours at a low temperature of 0 ~ 3 ℃ the first low temperature ripening meat with the first grape juice source, of the first grape juice source Dip the first low temperature matured meat in a second grape juice sauce mixed with 5 to 10% by weight of ginger, 5 to 10% by weight of garlic, and 2 to 5% by weight of herb powder. The method of ripening the meat with a sauce containing mushrooms and grape juice, characterized in that the meat is aged through a low-temperature aging process for 2 to 3 hours at 2 hours. Prepare the first grape juice source by mixing the weight ratio of the dried mushrooms and the dried mushroom powder and the red grape juice made from red grape juice in a 1: 1: 2 ratio Pour the first grape juice sauce to be immersed in the meat trimmed to a good thickness, soaked for 8 to 12 hours at a low temperature of 0 ~ 3 ℃ the first low temperature ripening meat with the first grape juice source, of the first grape juice source Dip the first low temperature matured meat in a second grape juice sauce mixed with 5 to 10% by weight of ginger, 5 to 10% by weight of garlic, and 2 to 5% by weight of herb powder. Meat matured in a sauce containing mushrooms and grape juice, characterized in that aged through a low-temperature aging process for 2 to 3 hours at 2 hours.