KR20100052443A - As a cactus to mature manufacturing of various meat - Google Patents

Abstract

PURPOSE: A method of aging all kinds of meat with fermented cactus extract is provided to remove a foul smell of the meat, and to improve tastes of the meat while increasing beneficial effect of the aged meat. CONSTITUTION: A method of aging all kinds of meat with fermented cactus extract comprises the following steps: preparing and washing cactus fruits with water; crushing the cactus fruits into a size of 1 ~ 5 mm; mixing the crushed cactus fruits and oligosaccharide with a weight ratio of 10 : 1 or 10: 4 respectively; fermenting the prepared materials in 25°C - 32°C for 3 ~ 7 days; cooling the fermented materials and the water in 5°C - 10°C; mixing the cooled materials and soybean paste with a rate of 10 : 1 or 10 : 3 respectively; dehydrating the washed meat; and aging the meat in the fermented cactus extract for 30 ~ 180 minutes.

Description

As a cactus to mature manufacturing of various meat}

The present invention relates to a method for producing meat matured with baeknyeoncho.

The present invention relates to a method for manufacturing meat aged with baeknyeoncho, and more particularly, a meat aging method of aged baeknyeon, according to the present method, has no peculiar smell and improves taste, flavor and shelf life. It can be used for various purposes than conventional meat.

In addition, it relates to a method of manufacturing meat matured with baeknyeoncho to enhance the immune strengthening function through the active ingredient of baeknyeoncho. The centennial was named after the stems as if they had attached several flat fan shapes. It is also called palm cactus, and grows wild on Jeju Island. The stem is fleshy like a normal cactus, and several places are cut like a node, and this is called a ganglion. The ganglion has a variety of shapes, such as a cylindrical shape, a ball shape, an ellipse shape, and may be classified according to the shape. There is a hollow tube in this passage and a bundle of tubes near the epidermis. The leaves running on the shoots resemble needles and fall off after being fully grown as flesh. The cotyledon is a basso or triangular, or the same flesh, with different skins and bracts. The fruit is unusually rooted in itself, and in the upper part of the fruit, prickly pear cactus grows and blooms. Therefore, the breeding method is to pick the fruit and plant it whole in the soil or cut the season and dry it in the ground. The representative genus is Opuntia, and there are a few more. There are so many varieties of prickly pear cactus and it is popular among cactus lovers. Baeknyeoncho is a fruit of a plant native to Jeju Island, commonly referred to as a palm cactus. It is designated as Jeju Island Monument No. 35 in 1976. It grows around the coast of Wolyeong-ri, Hallim-eup, Bukje-gun. Every year, the fruit opens around April to May, and the fruit blooms around May to June. After that, the fruit grows as the flowers grow, and the fruit ripens in purple to harvest in November-December. Baeknyeoncho, also known as a diet food, is known for being rich in minerals such as dietary fiber, calcium, and iron, and the fresh taste of pink-red fruits is widely loved by many people. Baeknyeoncho has been used as a folk asthma for antipyretic calm, bronchial asthma, indigestion, stomach cramps, constipation, chest pain, poor blood circulation, gastrointestinal disease, back neck pulling, and rhinitis. In addition, it has been shown to inhibit degenerative arthritis, headache, insomnia, diabetes, swelling of the body, improve hyperlipidemia, and contain phenolic substance and flavonoids more than other foods, which are effective in suppressing hypertension, cancer and aging.

The technical problem to be achieved by the present invention relates to a method of manufacturing meat aged with baeknyeoncho, and more specifically, a method of manufacturing meat matured with baeknyeoncho aging meat according to the manufacturing method is increased dietary fiber and various minerals It is savory and light, and has no peculiar smell of meat, so it can be used or commercialized when cooking a variety of foods than existing meats, thereby increasing marketability. In addition, through the active ingredient of baeknyeoncho to enhance the immune strengthening function to provide health to all domestic and overseas consumers aged baeknyeoncho to help health.

Looking at the method of manufacturing the meat matured with baeknyeoncho of the present invention in detail.

Centennial fruit is washed with drinking water to remove water, and then ground to a size of 1 mm to 5 mm. Crushed baeknyeoncho: oligosaccharides are mixed at a weight ratio of 10: 1 to 10: 4 and fermented at 25 ° C.-32 ° C. for 3 days to 7 days. Fermented material: Drinking water is extracted by hot water at 90 to 100 ℃ for 1 hour to 3 hours at a weight ratio of 1: 2 to 1: 10, and then filtered and cooled to 5 to 10 ℃. Chilled Centennial Extract: Doenjang is mixed at a ratio of 10: 1 to 10: 3. Prepare the aged meat and apply the extract of baeknyeoncho. The meat coated with the baeknyeoncho extract is packaged and matured for 30 minutes to 3 hours in a aging room at 5 ° C-10 ° C.

As a result of comparing the baeknyeon matured meat produced by the manufacturing method of the present invention with the existing products produced under the same conditions, the rejection characteristic of meat-specific rejection was significantly reduced, dietary fiber, various minerals increased, and It has a deep taste and can be used for cooking more foods than conventional meats. The meat of the present invention can be used as a material to diversify products. In addition, the active ingredient of baeknyeoncho is added in all processes can be expected to have a good effect on the immune enhancing function is expected to play a role as a food to help promote the health.

In order to achieve the above technical problem, the present invention is a method of manufacturing meat aged with baeknyeoncho, (a) preparing the baeknyeoncho fruit by washing with drinking water; (b) after removing the water of the baeknyeoncho, 1mm to A step of grinding to a size of 5mm; (c) Mixing the crushed baeknyeoncho oligosaccharides in a weight ratio of 10: 1 to 10: 4; (d) fermenting the prepared material at 25 ° C.-32 ° C. for 3 to 7 days; (e) the fermented material of the above: drinking water is extracted by hot water for 1 hour to 3 hours at 90 ℃-100 ℃ in a weight ratio of 1: 2 to 1: 10 and then filtered and cooled to 5 ℃-10 ℃; (f) mixing the above materials: miso at a ratio of 10: 1 to 10: 3; (g) washing the mature meat to remove water; (h) cooling the baeknyeoncho extract of step (f) to 1 ° C. to 5 ° C. and then applying the baeknyeoncho extract of step (h) to the meat of step (g) to mature for 30 minutes to 3 hours; (i It provides a method of producing mature meat with baeknyeon comprising a; the step of producing the product by packaging the mature meat.

 As a result of comparing and experimenting the meat produced by the manufacturing method of the present invention with the existing products produced under the same conditions, the meat matured according to the manufacturing method of the present invention has no peculiar smell of odor, It is a manufacturing method. Meat according to the present manufacturing method has been increased in dietary fiber, various minerals, there is no odor smell unique to the existing meat and has a savory taste and rich taste, can be used for various cooking. In addition, you can expect a good effect on the immune enhancing function through the active ingredient of baeknyeoncho.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example

Pork is prepared to be edible by aging according to the method of the present invention.

Comparative example

Prepare existing pork to be edible.

Meat according to Examples and Comparative Examples was evaluated in the following manner. Thirty males and females in their 20s and 40s were cooked and tasted in the meat of Examples and Comparative Examples and evaluated for their satisfaction with taste. The evaluation method was based on the five-point method to evaluate taste, smell, texture, color, and overall preference. The average score is shown in Tables 1 and 2.

<When grilled and grilled> division flavor smell Texture color Overall Symbol Example 4.9 4.8 4.8 4.7 4.8 Comparative example 2.4 2.3 2.6 2.4 2.5

<If nothing is added to meat, but boiled in drinking water> division flavor smell Texture color Overall Symbol Example 4.9 4.7 4.7 4.8 4.7 Comparative example 2.2 2.4 2.5 2.3 2.4

Referring to Tables 1 and 2, it is understood that the meat matured with baeknyeoncho of the present invention has almost no peculiar smell and taste, smell, texture, color, and overall acceptability are significantly higher than those of the comparative example.

Claims (2)

(a) preparing the zinnia fruit by washing with drinking water;
(b) removing the water of the baeknyeoncho, and then grinding to a size of 1mm to 5mm;
(c) mixing the pulverized zinnia: oligosaccharides in a weight ratio of 10: 1 to 10: 4;
(d) fermenting the prepared material at 25 ° C.-32 ° C. for 3 to 7 days;
(e) the fermented material of the above: drinking water is extracted by hot water for 1 hour to 3 hours at 90 ℃-100 ℃ in a weight ratio of 1: 2 to 1: 10 and then filtered and cooled to 5 ℃-10 ℃;
(f) mixing the above materials: miso at a ratio of 10: 1 to 10: 3;
(g) washing the mature meat to remove water;
(h) cooling the baeknyeoncho extract of step (f) to 1 ° C. to 5 ° C. and then applying the baeknyeoncho extract of step (h) to the meat of step (g) to mature for 30 minutes to 3 hours;
(i) a method of producing mature meat with baeknyeon comprising the step of packaging and commercializing the finished meat of the above.
Various meat produced by the manufacturing method of claim 1.