KR20090041692A - Skate samhap sausage and preparation method - Google Patents

Abstract

The present invention relates to a skate mussel sausage and a method for producing the same, the purpose of the present invention to provide a functional sausage that can feel the unique taste and aroma of the skate and prevent various adult diseases by using the skate, meat and kimchi.

Skate samhap sausage according to the present invention, the finely chopped meat 55 to 65% by weight, the finely chopped skates 15 to 18% by weight, the finely chopped kimchi 15 to 18% by weight and chungyang pepper, red pepper powder, curry powder , Black pepper, onion, eggs, garlic, ginger containing 4 to 9% by weight of the mixture is made. The method for preparing a skated mussel sausage according to the present invention includes a material preparation step of preparing finely chopped skates, meat, kimchi, and spice; The material prepared through the material preparation step is based on 100% by weight of the sausage dough, 55 to 65% by weight of meat, 15 to 18% by weight of redfish (meat, skin, bone), kimchi 15 to 18% by weight and spice 4 to 9% Mixing and kneading%; Aging the dough kneaded through the kneading step for 24 to 48 hours; Filling the dough through the aging step into a molding machine and heating the cooked dough at 75 to 85 ° C. for 10 to 15 minutes to cool and dry the cooked sausage; After the vacuum packaging of the cooked sausage is made by high temperature sterilization at 90 to 120 ℃ for 5 to 30 minutes.

Description

Skate samhap sausage and method of manufacturing the same {A SKATE SAUSAGE AND METHOD FOR MANUFACTURING THEREOF}

The present invention relates to a sausage, and more particularly, to a skate, a mussel sausage, and a method of manufacturing the same, which are functional foods that can sense the unique taste and aroma of skate, using skate, meat, and kimchi, and prevent various adult diseases. .

Conventional sausages are prepared by arbitrarily selecting and mixing kimchi, curry, paprika, chilli pepper, broccoli and the like as the main ingredient meat.

These conventional sausages are provided with a variety of tastes, but by using meat containing a large amount of fatty acids as a main ingredient, if they consume a lot of sausages, they are recognized as a supportive product that causes high blood pressure, diabetes, obesity, etc. due to excessive saturated fatty acids and cholesterol intake. It is becoming. Therefore, since consumers limit the intake of sausages, even if they do not buy a large amount, they are reaching a limit in creating economic benefits for sausage manufacturers.

The present invention is to solve the problems described above, and by using the skates (skate meat, cartilage, skin), kimchi, etc. to overcome the problems that the sausage only has the existing meat as a main ingredient to improve the retention and absorption of fat EPA, DHA free amino acid (TAURINE) is a functional food that can prevent adult diseases and obesity such as stroke, vascular disease, heart failure, arthritis, osteoporosis, etc.It reduces cholesterol and reduces the unique taste and flavor of skate. The purpose of the present invention is to provide a skate and a mussel sausage and a method of making the same.

Skate samhap sausage according to the present invention for achieving the object as described above, characterized in that the mixture is made of minced skate (meat, bone and skin), minced meat, minced kimchi and spice.

Skate samhap sausage according to the present invention, the method of preparing a skate (meat, bone, and skin), meat, old kimchi, respectively, finely chopped-Mixing the chopped ingredients and spice dough-

According to the invention of the skates of the red mussel sausage and the manufacturing method thereof, it is possible to feel the unique taste and aroma of the skates with a completely different taste and aroma than the sausage mainly made of the existing meat, and without rejecting the traditional food samhap It can be ingested.

The main ingredients are skates (skate flesh, cartilage skin), natural tied kimchi, and meat to suppress and excrete fat absorption. , Obesity, etc. can be prevented.

As a result, even if consumers increase their intake, the incidence of adult diseases does not increase, which can increase consumers' desire to buy and increase the income of sausage manufacturers.

Skate samhap sausage according to the present invention, the main ingredients of the skate, meat and kimchi is made of a spice (spice) to add flavor and flavor to it, and finely minced meat 55 to 100% by weight of the sausage dough 65% by weight, chopped skates (meat, skin, bone) 15-18% by weight, chopped kimchi 15-18% by weight and Cheongyang pepper, red pepper powder, curry powder, black pepper, onion, egg, garlic, ginger Spices are prepared by mixing 4 to 9% by weight of sausage. Here, a small amount of kimchi is added, and the amount of spice (cheongyang pepper, red pepper powder, etc.) is increased to supplement the spicy taste of kimchi.

Based on <Table 1>, the results of sensory tests on the differences in meat, skate, and kimchi with respect to taste and texture were examined using adult subjects (50 males in their 20s and 50s and 50 females in their 30s and 50s). It is shown in Table 2.

Table 1 Experimental Example

division(%) A B C D E meat 60 50 25 30 35 skates 15 20 25 30 50 Kimchi 16 20 50 35 5 Spice 9 10 0 5 10

<Table 2> General preference map (out of 100)

division (%) A B C D E Remarks Color (25) 17 13 15 14 10 Meat, Kimchi, Spice Rich flavor (25) 20 19 5 10 15 Meat, Skate, Kimchi Textures (25) 20 18 10 13 15 Meat, skate Storage (25) 18 15 13 13 15 Meat, skate General Symbol 75 65 43 50 55 Meat, skate, kimchi, spice, temperature, humidity etc

As can be seen from Table 1 and Table 2 above, the greater the difference between the amount of skate and meat, the better the taste and texture of the sausage. However, if more than 15% of the amount of skate is added to the dough, the taste and aroma change due to the continuous fermentation of the skate, and there is a risk that the package may burst due to gas filling in the packaging storage step. In this case, the amount of moisture that kimchi has is increased, so the dough is affected. Therefore, when red pepper powder and cheongyang pepper were added with spice instead of kimchi, the water content and the spicy taste and aroma and color such as kimchi could be reduced, so the weight of meat and skate was put as shown in <Table 1>.

Skates are alkaline foods high in protein. Meats such as beef, pork, chicken, salmon, shrimp, etc. are acidic, and it is widely known that the amount of acid accumulated in the body is neutralized by skates when ingested skates. Kimchi and old kimchi because of its cold nature is well balanced and nutritionally well known.

In addition, skates have chondroitin sulfate, collagen, glucosamine, etc., which improves the preservation of antibacterial and antioxidant properties, and inhibits and excretes fat. It is a functional food that can prevent adult diseases such as osteoporosis, obesity, etc. It has the effect of improving the preservation of sausage.

Skates used here use skates that have been cut from the stores available at regular stores.

In general, in the case of sausage dough, the degree of thinning is determined using starch. In the present invention, brown rice powder is used instead of starch. Because even if you put 10g brown rice powder, you can see the same effect to add 70 ~ 80g of starch. The method of making brown rice powder is soaked in makgeolli for 32 to 48 hours, and then dried by hot air drying at 55 ° C. for 15 to 24 hours to make powder.

Such a skate has no part to discard, such as flesh, bone, skin, in the present invention, as well as meat and by-products of bone and skin are also used, the weight ratio of skates: skates by-products (bone, skin mixture) = 1: 0.8 to 1.2 preferably 1: 1.

Skate meat contains the above-mentioned various ingredients to supply nutrients, and bones and skins, respectively, are hard and chewy due to their good chewing taste and serve to strengthen the hardness of the dough. Skate meat and skate by-products (bone and skin mix) are not tangled and are finely chopped for chewing taste.The chopped degree will be similar to that of conventional sausage, so anyone can easily do it without limiting the chopped to a specific value. There will be.

The meat may be used only lean meat, but this is because there is a roughness so that the busy and lean meat may be mixed in a weight of 1: 1 to 2 preferably 1: 1.5, and finely chopped to a size that can be mixed well with skate.

Kimchi is preferably aged kimchi aged for more than a year, and the dough is finely chopped to prevent tangling.

Spice is intended to remove the smell of meat and soften the meat while giving off the unique aroma of skate, meat and kimchi.

Cheongyang pepper: Spicy taste, removes the smell of meat, green color and finely chopped so as not to reject when chewing.

Red pepper powder: Spicy taste, remove the smell of meat and finely crushed and mixed

Curry powder: removes the smell of meat and feels the curry flavor

Black pepper: remove meat odor

Onion: softens the meat

Egg: Increases cohesion and makes it cold

Forever: expressing the unique aroma and taste of garlic

Ginger: Eliminate the smell of meat

Such spice materials are used to be finely pulverized so as not to give powder or chew resistance, and the size is not limited to specific values.

Skate mussel sausage made of such a material is prepared through the following process and will be described below the method of producing a skate mussel sausage according to the present invention.

(S10) Material Preparation. Prepare skates, meat, kimchi and spice, respectively.

1. Skate

Peel the skates, remove the flesh from the bones, separate the flesh, bones and skins and wash them with water. Skate, bone and skin, respectively, finely chopped and put in mortar, etc. and then shredded flesh and the smelt by-product (skate bone and skin mixed), such as 1: 1 is mixed. At this time, since the peel has a tough nature to be finely chopped after mixing when kneading the dough after the kneading and can eliminate the rejection when ingested. After the mixture of the smelt and the smelt by-products and put the smelt mixture in boiling water 100 ℃ or more for 10 to 30 seconds to blanch. In the case of sausage batter using skate, skate is a fermented food that is continuously fermented, and the taste and aroma of sausage change greatly with time as ammonia gas is discharged. However, when boiled in water at 100 ℃, the change in the taste and aroma of the sausage does not show much because the speed of fermentation of the skate is delayed or suppressed.

After poaching, beat and remove the smelt and the by-products and put it on the cloth to remove the water and finally chop finely again to prepare the skate. As well as the flesh of skates, the by-product cartilage and skin also grind together, so it should be finely chopped, but not limited to the second round.

2. Meat

Prepare the meat mixed with busy and lean meat 1: 1 by weight, and then chop the meat into fine pieces. That is, if the meat is too large, the dough is difficult and does not provide a uniform taste, so the meat is chopped.

3. Kimchi

Take out old kimchi that has been aged for more than a year and put it on a cloth to remove water and chop it with a knife. At this time, the seasoning should be preserved as it is to maintain the taste of kimchi.

4. Spice

Cheongyang pepper, red pepper powder, curry powder, black pepper, onion, egg, garlic, and ginger are prepared, respectively. Black pepper can be prepared for sale on the market.

(S20) dough.

The material prepared through the (S10) material preparation step of the meat dough 100% by weight of 55 to 65% by weight, skates (meat, skin, bone) 15 to 18% by weight, kimchi 15 to 18% by weight and spice 4 To 9% by weight after mixing. When kneading, add brown rice powder to adjust the kneading degree. The degree of thinning is arbitrarily adjusted by the manufacturer.

The brown rice powder is soaked in makgeolli for 32 to 48 hours instead of ordinary brown rice and dried for 15 to 24 hours (50 to 60 ℃ by hot air drying, preferably 55 ℃), even if a small amount can be used to determine the hardness of the dough have.

(S30) ripening.

The dough is aged for 24 to 48 hours (3 to 4 ° C. with low temperature aging, 70 to 80% humidity) so that the kimchi seasoning and spice are evenly spread on the skates, meat and kimchi.

Through this ripening process, seasonings can be infiltrated to skates and meat to improve meat quality, give a distinctive taste, and remove odors.

(S40) sausage shaped.

After filling the dough (S30) aged through the aging step in the molding machine and heated for 10 to 15 minutes at 75 to 85 ℃ cooked, smoked and dried cooked sausage (40 minutes to 1 hour by natural drying)

The molding machine is placed in a state where the dough is slightly frozen (the temperature of the dough is 1 to 3 ° C, preferably 2 ° C before filling the molding machine). This can make the sausage harder.

Sausages can be molded in the same form as all sausages produced in the past.

(S50) sterilization.

The cooked sausage is vacuum sterilized at 90 to 120 ° C. for 5 to 30 minutes after vacuum packing.

Claims (5)

To 100% by weight of sausage dough, minced meat 55 to 65% by weight, minced redfish (meat, skin, bone) 15 to 18% by weight, minced kimchi 15 to 18% by weight, and red pepper, red pepper, curry powder, pepper Skate samhap sausage, characterized in that the mixture consisting of 4 to 9% by weight of spice containing powder, onions, eggs, garlic, ginger. According to claim 1, The skate is skate skates, characterized in that the skates (a) and the skates by-product (b) consisting of the skate bones and shells 1: 1 by weight 0.8 to 1.2 are mixed. A material preparation step of preparing finely chopped skates, meat, kimchi and spice; The material prepared through the material preparation step is based on the sausage dough 100% by weight of 55 to 65% by weight, skates (salad, skin, bone) 15 to 18% by weight, kimchi 15 to 18% by weight and spice 4 to 9% by weight Mixing and kneading; Aging the dough kneaded through the kneading step for 24 to 48 hours; Filling the dough 12 ℃ aged through the aging step into a molding machine and then heated by cooking at 75 to 85 ℃ for 10 to 15 minutes and smoking and drying the cooked sausage; Skate mussel sausage manufacturing method comprising the step of high temperature sterilization at 90 to 120 ℃ after the vacuum packaging of the cooked sausage. The method of claim 3, wherein in the material preparation step, Skate flesh (a) and the skates by-product (b) consisting of the skate bones and the shell (by weight) 1: 0.8 to 1.2 by mixing in boiling water for 10 to 30 seconds and then squeezed to remove the water to finely prepare a skate, Prepare the meat by crushing the meat mixed with 1 to 2 by weight of the busy and lean meat, Prepare the kimchi by removing the water of kimchi aged for more than 1 year Skate powder, black pepper, onions, eggs, garlic, ginger finely chopped ginger prepared method characterized in that the preparation of the spice. The method of claim 3 or 4, wherein during the kneading step, soaked in rice wine for 32 to 48 hours and then kneaded by adding brown rice powder dried for 15 to 24 hours.