KR20130056614A - Manufacturing method of bacon - Google Patents

Abstract

PURPOSE: A manufacturing method of bacon is provided to improve the smoking flavor while minimizing the loss of the raw material meat. CONSTITUTION: A manufacturing method of bacon comprises a step of preparing rectangular raw meat of which the length is longer than the width thereof; a step of molding the raw meat; a step of salting the raw meat; a step of vertically cutting the raw meat; a step of smoking the raw meat; a step of cooling the raw meat; a step of dividing the raw meat into four parts when the vertical length is 350-399 mm, into six parts when the vertical length is 400-449 mm, and into eight parts when the vertical length is 450-500 mm; a step of inserting a stick into the upper part of the cut meat; a step of mounting the stick to a smoke chamber and heating the chamber; a step of inserting the stick into a part 5 cm apart from the top of the raw meat; and a step of maintaining the insertion gap of the raw meat with 4-5 cm. [Reference numerals] (S110) Prepare raw material meat; (S120) Mold; (S130) Salt; (S140) Vertically cut; (S150) Smoke heat; (S160) Cool; (S170) Pack; (S180) Store

Description

Manufacturing method of bacon

The present invention relates to a method for manufacturing bacon, and more particularly, to a method for manufacturing bacon that can minimize the loss of raw meat and maximize the smoked flavor.

In general, bacon refers to foods that are smoked or boiled pork, salted, and is usually used as raw material such as pork loin or flank meat. These bacon are classified into cylindrical rolled bacon according to raw materials or manufacturing method, boiled bacon without smoked, loin bacon using loin meat (Danish bacon), and Canadian bacon using bone loin. The quality depends on the flavor and fat condition.

However, in the related art, there have been some problems in manufacturing the bacon as described above, which will be described in detail with reference to the accompanying drawings.

1 is a process chart showing a bacon manufacturing method according to the prior art, Figure 2 is a photograph showing a part of the bacon manufacturing method according to the prior art.

First, as shown in (a) of FIG. 2, the raw meat processed in a rectangular shape (S10) (S20), and the raw meat is salted and salted for about 2 to 5 days, and aged (S30). Thereafter, as shown in FIG. 2 (b), raw meat is charged into a retainer, and steamed oak smoke is steamed and heated using steam in a smoking chamber (chamber) and smoked (S40). Subsequently, sterilization and heat treatment until the raw meat is ripe, and when the heat treatment is complete, the raw meat is sufficiently cooled and then cut in the transverse direction using a cutter. Finally, the cut raw meat is weighed and vacuum packed and then stored or sold.

In this case, conventionally, as described above, there is a problem in that loss of raw meat occurs by cutting in the horizontal direction when cutting raw meat. In other words, the length of the bacon is about 20cm in width, but since most of the raw meat is provided with 22 ~ 24cm, when the raw meat is cut in the horizontal direction, loss of about 1 ~ 4cm (10-12% slice loss rate) can occur. It is not there.

Therefore, according to the prior art, not only the raw meat is consumed unnecessarily, but also manpower and time are wasted for further processing, which eventually causes a decrease in productivity.

In addition, conventionally, as described above, by inserting the raw material meat into a plate-like mold such as a retainer and smoking, there is a problem that the smoked flavor is lowered. Specifically, if the raw meat is cut into the retainer as it is not cut and smoked, the oak smoke is deposited only on the upper and lower portions of the raw meat, and does not penetrate deeply into the inside, so that a proper smoking flavor cannot be realized.

The present invention has been made to solve the problems of the prior art, it is an object of the present invention to provide a bacon manufacturing method that can minimize the loss of raw meat, improve the smoke flavor.

As a means for solving the above technical problem,

The present invention comprises the steps of (a) preparing a rectangular raw meat having a length longer than the horizontal length, (b) shaping the raw meat, (c) dyeing the raw meat, and (d) the raw meat It provides a method for manufacturing bacon comprising the step of cutting, (e) the step of smoking the raw meat and (f) cooling the raw meat.

In this case, in the step (d), it is preferable to cut the raw meat in the longitudinal direction.

In this case, in the step (d), the length of the raw material meat is divided into four equal parts when 350 to 399 mm, six equal parts when 400 to 449 mm, and eight equal parts when it is 450 to 500 mm.

On the other hand, in the step (e) it is preferable to insert the stick on the top of the at least one raw meat cut through the step (d), and to heat the stick after mounting the stick in the smoking room.

In this case, in the step (e), it is preferable that the stick is inserted into the upper 5cm portion of the raw meat, and the interval between the raw meats is maintained at 4-5 cm.

According to the present invention, unnecessary raw meat loss can be minimized by cutting the raw meat vertically.

In addition, by cutting the raw meat and smoked in the processed state in the form of a finished product can be packaged immediately without going through a separate process can be improved productivity.

In addition, by inserting the cut raw meat on the stick to smoke the oak smoke can be deposited on the raw meat as a whole, thereby obtaining the best smoked flavor.

1 is a process chart showing a bacon manufacturing method according to the prior art,
Figure 2 is a photograph showing a part of the bacon manufacturing method according to the prior art,
3 is a process diagram showing a method for manufacturing bacon according to a preferred embodiment of the present invention;
Figure 4 is a photo showing each step of the bacon manufacturing method according to a preferred embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. In order to clearly explain the present invention, parts not related to the description are omitted, and similar parts are denoted by similar reference numerals throughout the specification.

3 is a process chart showing a bacon manufacturing method according to a preferred embodiment of the present invention, Figure 4 is a photo showing each step of the bacon manufacturing method according to a preferred embodiment of the present invention.

As shown in Figure 3 and 4, the method for manufacturing bacon according to a preferred embodiment of the present invention step (S110) of preparing the raw meat 10 by roughly, the raw material meat 10 is formed (S120), salted It includes a step (S130), cutting (S140), smoking (S150) and cooling (S160) bar to be described in detail for each process below.

First, as shown in Figure 4 (a) to prepare a raw material meat 10 suitable for product specifications (S110). In this case, the raw material meat 10 is provided in a square of approximately horizontal: 24 ± 2 cm, vertical: 50 ± 3 cm, thickness 4 ± 0.5 cm, because it is frozen below -18 ° C and cooled in a refrigerator for 24 hours to 0 ~ Thaw to 5 ° C.

Next, foreign substances present in the thawed raw meat 10, that is, metal, glass, bone, etc. are selected and shaped (S120).

Next, the dyeing solution is injected into the shaped raw meat 10 using an injector 20 (FIG. 4B), and the dyeing solution is placed in a storage container 40 for 4 days (S130). In this case, the injection rate of the dye solution is to be 10%, and the dyeing operation is tumbled for 1 hour in the refrigerator using a tumbler 30 (Fig. 4 (c)) after the raw meat (5 ℃ or less) (10) Is aged in 72 hours (Fig. 4 (d)).

Next, cutting the salted raw meat 10 (S140), the present invention is characterized by cutting the salted meat 10 in the longitudinal direction as shown in (e) and (f) of FIG. . In other words, by cutting in the longitudinal direction instead of the existing horizontal direction using a cutter or the like to process the finished product form to minimize the line loss due to the difference in the specifications of the raw meat and the finished product.

In other words, when the raw meat is cut in the horizontal direction as in the prior art, since the raw loss occurs due to the difference between the specifications of the raw meat and the finished product, the raw meat is cut in the vertical direction in order to solve the problem. When the raw meat is cut in the longitudinal direction as described above, the raw meat itself becomes the same shape as the finished product, and thus no additional cutting process is required to meet the finished product standard. As a result, almost no loin loss occurs.

In this case, it is preferable that the raw meat is equally divided differently depending on the longitudinal length. For example, when the longitudinal length of the raw material meat is 350 ~ 399mm, it can be divided into 4 equal parts, 400 ~ 449mm if it is divided into six, and 450 ~ 500mm can be divided into eight. In other words, the larger the raw material meat is to increase the number of cutting so that each cut raw meat has a similar weight.

As described above, when the cutting process of the raw material meat is completed, the raw material meat 10 is charged into the smoking chamber 60, and the smoked heating (S150). The present invention is characterized by applying a sticking (Sticking) method when smoking the raw material meat in this way.

Specifically, in the smoking treatment, as shown in FIG. 4 (g), the cut raw meat 10 is inserted into the stick 50, and the stick 50 is placed in the smoking chamber 60 (FIG. 4 (h). )) And then heat treatment. In this case, when inserting the cut raw meat 10 into the stick 50, it is preferable that the stick 50 is inserted into the top 5 cm of the raw meat 10 so that the raw meat 10 does not fall during the smoking process, Spacing between the raw meat (10) is to maintain about 4 ~ 5cm for sufficient smoking treatment.

When the raw meat is smoked in this manner, oak smoke penetrates from all sides of the raw meat, thereby making it possible to achieve excellent overall smoking. In particular, in the present invention, since the raw meat is cut and then smoked, the surface area of the raw meat is wide. There is an advantage that you can feel a more sufficient smoke flavor.

Meanwhile, during the heat treatment, the raw meat 10 is placed in the smoking chamber 60 as described above, and then dried, smoked, and cooked at a predetermined temperature and time. Smoke and sterilize by holding 40 minutes at 60 ° C, 25 minutes at 65 ° C, and 60 minutes at 78 ° C (C / T 73 ° C) for cooking.

Finally, after the smoking treatment is completed, as shown in (i) of FIG. 4, the raw meat meat 10 is cooled in a cooling chamber 70 of 5 ° C. or less and cooled to 10 ° C. or less (S160). In this case, after cooling, the product may be stored (S180) or sold by vacuum packaging (S170) (FIG. 4 (i)) using a dedicated bag 80.

The preferred embodiments of the present invention have been described in detail with reference to the drawings. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims.

Therefore, the scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning, range, and equivalence of the claims are included in the scope of the present invention. .

10: raw material meat 20: injector
30: tumbler 40: storage container
50: stick 60: smoking room
70: cooling chamber 80: dedicated bag

Claims (6)

(a) preparing a rectangular raw meat having a length longer than the length;
(b) shaping the raw meat;
(c) dyeing the raw meat;
(d) cutting the raw meat;
(e) smoking the raw meat; And
(f) cooling the raw meat;
Bacon manufacturing method comprising a. The method of claim 1,
The step (d) is a bacon manufacturing method characterized in that the raw meat cut in the longitudinal direction. 3. The method of claim 2,
The step (d) is bacon cutting method characterized in that the longitudinal length of the raw material meat is divided into 4 equal parts when 350 ~ 399mm, 6 equal parts when 400 ~ 449mm, and 8 equal parts when 450 ~ 500mm. The method according to any one of claims 1 to 3,
The step (e) is a bacon manufacturing method characterized in that the step of inserting a stick on the top of the at least one raw meat cut through the step (d), the stick is placed in the smoking room and heated. The method of claim 4, wherein
The step (e) is bacon manufacturing method characterized in that the inserting the stick into the top 5cm portion of the raw meat. The method of claim 4, wherein
The step (e) is bacon manufacturing method characterized in that to maintain the interval of 4 ~ 5cm of the raw meat inserted into the stick.

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