KR20130012632A - Method of manufacturing beef jerky - Google Patents

Abstract

PURPOSE: A manufacturing method of jerky meat is provided to manufacture jerky meat with an excellent taste and tender texture by adding knife marks and gimlet marks. CONSTITUTION: Cut meat in a fixed size and thickness. Add knife marks and gimlet marks on the surface of sliced meat and season the meat. Dry the seasoned meat. [Reference numerals] (AA) Step of making a knife cut/gimlet cut in meat; (BB) Step of cutting meat; (CC) Step of seasoning meat; (DD) Step of drying meat; (EE) Step of finishing jerky meat

Description

Method of manufacturing beef jerky {omitted}

The present invention relates to a method of manufacturing beef jerky, and more particularly, to manufacturing beef jerky in which seasoning is penetrated softly and softly by slicing / cutting of yupogo.

In general, jerky meat has been cut to a certain size and then dried after seasoning, so the texture of the jerky meat has been difficult to chew.

Accordingly, the present invention is proposed to solve the problem of the method of manufacturing beef jerky to provide a manufacturing method for making the beef jerky meat taste is soaked into soft and tender meat by putting the scabbard / awl of the meat There is a purpose.

The present invention for achieving the above object is to put a cut / awl in the meat to a certain size cut to seasoning process to dry manufacturing.

As described above, by putting the sheath / aubergine of the meat according to the method of manufacturing the meat according to the present invention, the grains are soft, tender, and seasoned into the meat. Consumers who enjoy soft and tender beef jerky and consumers who can't eat chewy beef jerky especially because of poor teeth can enjoy various needs and tastes for consumers.

DETAILED DESCRIPTION Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. However, the present invention may be implemented in various forms and is not limited to the embodiments described herein.

The technical language used herein is for reference only to specific embodiments and is not intended to limit the present invention.

As used herein, the singular forms “a,” “an,” and “the” include plural forms unless the context clearly indicates the opposite. As used herein, the inclusive meaning does not exclude the addition of a particular feature region step element component and / or group.

Although not defined otherwise, all terms including technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. Commonly defined terms used in common use have meanings that correspond to the relevant technical literature and the current set forth. Commonly defined terms that are used generally have a meaning consistent with the relevant technical literature and the presently presented content and shall not be interpreted in an ideal or very formal sense unless further interpreted and defined.

Embodiments of the present invention described with reference to a perspective view specifically illustrate an ideal embodiment of the present invention. As a result, various modifications of the drawings, for example, modifications of the manufacturing method and / or matters, are expected. Accordingly, the embodiments to be implemented are not limited to the specific state of the illustrated region, and the modifications may also be included in, for example, forms by manufacture. For example, regions depicted or described as being modified may have general or rough and nonlinear toxicity. Accordingly, the illustrated areas of the drawings are originally intended to be approximate, and their forms are not intended to represent the precise forms of the areas and are not intended to narrow the scope of the invention.

Referring to the meat manufacturing method according to the present invention with reference to Table 1, a method of manufacturing beef meat using meat is subjected to a cutting process and a sheath / aubergine process, a seasoning process and a drying process of creme meat. In other words, the process of manufacturing beef jerky is first seasoned with a cut and awl on the surface of the meat cut to a certain size and thick to make the beef jerky. It is manufactured through a process of softening.

The biggest characteristic of the jerky is that the meat is placed on the surface and the inside of the meat scabbard / scabbard bar, through the scabbard / scabbard so that the seasoning of the jerky meat is soft and tender, the scabbard part is widened and the distribution meat is bulky The larger the amount of meat can be seen.

Method for producing jerky meat according to the present invention will be described in detail for each step as follows.

Meat processing step (1) through the sheath / awl to put the sheath / awl on the surface of the meat cut to a certain size and thickness for making the meat, the tender and tender of the beef jerky.

Therefore, by processing the meat used in the beef jerky by adding a special function to improve the taste of the beef jerky and effectively perform the care of the meat to meet the various tastes of consumers to provide a more improved food taste. In the above description of the preferred embodiments of the present invention, the present invention is not limited thereto, and various modifications and changes can be made within the scope of the claims, the detailed description of the invention, and the appended drawings. It is natural to belong.

Table is a perspective view showing a state in which the beef jerky according to the invention is cut into a scabbard / awl

Claims (1)

Method of manufacturing beef jerky in the processing stage of meat which cuts cut and awl inside the meat cut into a certain size and thickness to make beef jerky

Images