KR20130098467A

KR20130098467A - Steam and smoke smoked method

Info

Publication number: KR20130098467A
Application number: KR1020120020013A
Authority: KR
Inventors: 박철환
Original assignee: 박철환
Priority date: 2012-02-28
Filing date: 2012-02-28
Publication date: 2013-09-05

Abstract

After fumigation of the proper amount of meat, seafood and fish with Chinese herbal medicine,
Burn lumber (oak, chestnut, larch, vine, apple tree) and smoke it to meat (samgyeopsal), algae (duck, chicken), seafood (fish, shellfish), etc. Preservation of product by smoke including Meat color improvement. In order to improve the flavor and appearance and to prevent oxidation,
The fumigation and fumigation are performed at the same time as the process of steaming the material from the fumerator with steam of oriental medicine and the fumigation process,
By supplying steam containing smoked herbal medicine in the fumigation, the dehydration of meat is rapidly progressed in the fumigation process, which can solve the shortcoming of meat quality.
It is exposed to high temperature steam and cooked in a uniform and proper way so that the taste is excellent and the outside and inside are cooked evenly so that the outside does not burn.
When fumigation, steam is used to produce fumigation and fumigation machines that can perform fumigation and fumigation at the same time in order to perform the method of oriental fumigation that maintains its proper shape by maintaining proper humidity.
In addition, by replacing the dyeing process with the primary fumigation containing herbal herbal medicine, it reduces the salt content, greases the meat, and processes it first with healthy ingredients,
Smoke smokers with smoke outlets to soften the meat tissues with oak or apple trees to soften the meat tissues and to heat and smoke slowly for a long time to increase the content of amino acids such as inosine and increase the flavor from the unique aromas of each smoker. And
In addition, in the coating step of coating the surface of the material, the yellow color of the smoked material is coated with herbal steam, which boiled pine needles and white peach with water, with Hwangjeong, Cheonmun-dong, and wolfberry mixed with the natural color of the medicinal herb. In the coating step of herbal vapor coating, red ginseng residue and snow crab, which are produced after drying Hwangchil-tree and red ginseng extract as smoked materials, are coated with smoke to coat the surface of the smoked material to improve the texture of the material and add health functions to taste. Its purpose is to produce smoked products with the effect of abbreviated mobilization (藥食同源).

Description

Steam and smoke smoked method}

It is about the method of using the fumigation fume device which performs the fumigation and the fume using the oriental medicine as the method of the smoked meat products.

[Reference 1]

Smoking: attaching smoke to food by incomplete combustion of wood. It is used to make smoked products such as meat and fish meat.

The purpose of smoking meat products is to give the product a smell of appetite and improve the flavor of the product.

In addition, it gives a distinctive smoke color to the exterior, fixes dyeing meat color to meat tissue, and enhances product preservation.

The effects of this smoking are due to the proper drying of the product according to the smoking process, the decomposition of the raw meat components and the promotion of chemical reactions between each component or the salting agent, the adhesion or penetration of active ingredients of smoke into meat products. It is thought that.

Although more than 200 kinds of substances are separated as a component of smoke, phenols, organic acids, alcohols, carbonyl compounds, and the like are generally considered to be the most important substances due to the effectiveness of smoke.

Phenolic compounds, formaldehyde and organic acids in smoke have antimicrobial properties and inhibit the growth of bacteria.

Condensation of phenol and aldehyde forms a kind of resin film on the surface of the product, which gives the smoked color and smoke color and prevents the invasion of microorganisms.

In addition, the phenolic compounds in the smoke show strong antioxidant properties, thus inhibiting oxidation of fatty hams, bacon and sausages.

Carbonyl compounds, such as aldehydes and ketones, give phenols a unique scent or flavor.

The smoking methods include cold smoking method, warm training method, hot training method, and liquid method.

[Reference 2]

Hun Hun filed with smoke and smoked it for a registration number (date) 2002515560000

A smoker for smoking and a smoker using the same, which burns dried wood (firewood) using electrically generated heat to obtain a smoke, and is configured to smoke meat and fish using the smoke. By doing so, it is possible to obtain a lot of smoking compared to the consumption of firewood, and to provide a smoker for smoking and a smoker using the same, which can further enhance the taste of meat and fish.

[Reference 3]

Charcoal Bulgogi smoked method using a spice plant and flavored charcoal Bulgogi registration number (date) 1005095130000 (20050812)

It relates to a charcoal grilled smoked smoke method using the flavoring seasoning plant (Herb) and charcoal grilled meat prepared by the above method, more specifically, to produce a coal burnt containing charcoal powder and flavored dried plant powder. By burning the charcoal in the heat of a charcoal and burning the charcoal

By softening the meat tissue and slowly heating and smoking the meat in the grill for a long time, there is an effect of increasing the content of amino acids such as inosine, and increasing the flavor from the inherent aroma of each plant (Herb).

In general, the method of smoking, smoked after the dyeing process is used.

This method has a high salt content in the dyeing process,

In addition, in the process of smoking with smoke is cooked for a long time dehydration, such as meat is made rapidly becomes a hardened smoke.

In the present invention, using a herbal material beneficial to the human body fumigation process,

The ingredients are oriental medicine We replace the dyeing process by steaming with Korean steam, not by soaking in water

It is a fumigation process in which herbal ingredients are first cooked in a fumigation machine, which substitutes the dyeing process and performs the fumigation process by applying the function, taste, and aroma of the herbal materials to the fumigation. The extra water vapor flows into the smoker and selectively supplies water vapor to the smoked material in the smoking process, so that the nutritional value of the processed meat is less destroyed and the fragrance is maintained. The structure of the smoked material is hardened by maximizing the organization of the material, reducing the processing time and increasing the moisture content. Fumigation, fumigation kiln, which performs the fumigation process at the same time to solve the disadvantages of the dissolution is produced and used.

Smoke generator [Smoke generater] manufacturing process that is to send the smoke generated from the firewood firewood installed in the lower part of the smoke chamber along the flow path to the smoke chamber.

Steaming fumigation with steamed ginseng, Baekchul, Baekbokryeong, licorice, Sukjihwang, Baekjak, Cheongung, Angelica, Astragalus, Broiler, Ginger and Jujube in water to raise the beneficial ingredients of meat and fish. fair.

It burns wood (oak, chestnut, vine, apple, etc.) and smokes meat (cow, pig), algae (duck, chicken), fish and shellfish (fish, shellfish) and so on. Smoking process to improve flavor, improve appearance, and prevent oxidation

The coating step of coating the surface of the fume material with yellow steam with herbal steam boiled with water in the mixture ratio of Hwangjeong, Cheonmun-dong, Gugija, pine needles, and baekchul, which are all yellow in nature In the smoking management process, Hwangchil wood firewood is used as a smoking material in order to control the water vapor along the water vapor inlet tunnel to add gloss to the surface of the product used with red ginseng dregs and snow crab shells.

Herbal fumigation, fumigation method to perform the process.

Fumigation and smoke of wood using herbal medicine called Jeopseonsan (十全 포함), which means to cure both weakness of Qi and blood and even weakness of yin and yang, and to match the ever-changing laws of harmony with nature. The method of smoking incense,

Primary fumigation containing herbal medicines replaces salting process, reduces salt content, steams with steam, removes unnecessary fat, and is processed primarily with healthy herbal ingredients to make oak in smoker with smoke inlet and outlet. In the process of applying the fragrance of apples, apple trees, etc., the inflow of herbal vapor generated from fumigation prevents the rapid dehydration of the material, softens the tissue of the material, and gradually smokes it to increase the content of amino acids such as inosine. It has the effect of increasing the flavor coming from the inherent scent of smoked wood.

In addition, wood gives off smoke containing aldehyde phenolic acid, which has a storage capacity, so the coating is made on the surface of the smoked material, which helps to store and has a long-term preservation effect.

In addition, the high-temperature steam during the smoke is exposed with the smoke to cook uniformly and moderately, so that the taste is excellent and the outside and the inside are cooked evenly so that no burning occurs. When smoking, the proper humidity is maintained when exposed to steam, the shape is maintained well, and the fumigation, the process of smoking is performed at the same time, and the effect of shortening the smoke time is added.

Ingredients of medicinal herbs are yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow. Hwangchil wood firewood is used together with apple trees to perform herbal steaming and smoking to add gloss to the surface of the product at the same time to coat the surface of the material. By drying the surface of the smoked material to improve the texture of the material to add the function of health to the taste and adds the effect of a simple mobilization (藥食同源).

1 is fumigation, smoking process diagram
Figure 2 is a detailed view of fumigation, fume kiln

Ingredients are oriental medicine We do not immerse in water but cook steam with the steam of herbal medicine. It is a fumigation process that cooks herbal ingredients in the fumigation first, replacing the dyeing process by applying the function, taste and aroma of the ingredients to the ingredients.

It is a process to perform the process of fumigation, so the fumigation and the fumigation can be performed at the same time, so that extra steam used in the fumigation flows into the fumigation, and selectively supplies water vapor to the fumigation material in the fumigation process, thereby reducing the nutritional value of processed meat. Produces high-quality smoked products by producing fumigation, fumigation kiln which performs the fumigation process at the same time to maintain the fragrance and to minimize the processing time and increase the moisture content by utilizing the organization of the material to maximize the quality of the fumigation material. In addition, it maximizes productivity and uses very economical smoked meat products and methods.

Referring to the drawings shown are as follows.

Fumigation fume kiln production process .

The frame of fumigation fume kiln (1) form is made of steel,

The inside of the firewood, which can burn firewood at the bottom of the kiln, uses a firebrick to produce a heating unit 4,

Heat inside the heating unit and the smoke is supplied with mortars such as ocher, elvan, gravel, kaolin, cement, etc. to form the thermal insulation section (5) and the communication switchgear ((3-5)) for controlling the smoke of the smoke section The established communication (6).

The fumigation part 2 seats a fumigation grill 2-1 including a fumigation material loading part capable of rotating at low speed, which is heated by directly receiving heat from the submerge as shown in the drawing of the heating part 4, that is, the top of the argus.

The fumigation grill (2-1) is formed of a cauldron or steel heating element capable of boiling Chinese medicine (2-2), and detachably combines a cylindrical grill plate formed of stainless steel pipe thereon with a low speed for manual or motor operation. The rotating fumigation material loading section 2-3 is formed.

The fumigation grill is formed to be able to move to the burner entrance (2-4) by the steel wheel attached to the lower,

Since the fumigation material should be removed during the fumigation, the opening and closing fumigation material input unit (2-5) is formed at the top of the fumigation part (2) to perform the loading and removal.

The steam generated during fumigation is supplied to the fume section (3) through a steam tunnel with a steam tunnel opening and closing device (2-6) in which a slidable steel panel is built into the double mesh.

The fume section 3 is installed as shown in connection with the fume section.

The smoking material loading part (3-2) of the smoking part (3) has a cylindrical shape formed of a stainless steel pipe which can be rotated manually or using a motor by installing a rotating rod at the loading part so that the material can be uniformly in contact with the smoking smoke by inverting the material during the smoking. Forming the fume material loading part 3-2, and loading the fume material into the fume grill using the wheels attached to the lower part of the fume material loading part 3-2 when the fume grill entrance 3-1. To move and unmount,

Fume grill fixing device (3-7) is a safety lock that secures the load during smoking,

The smoke generated from the heating unit is sucked into the grill through the primary smoke input network 3-3 having a double net structure located at the bottom of the grill,

A communication switchgear (3-5) for controlling the amount of smoke and internal temperature controls the inflow of smoke and the inflow of water vapor into the fumigation grill,

The double net structure passes through the secondary smoke input network (3-4) of the structure in which the sliding panel is formed therein to smoke on the material loaded on the smoking material loading unit (3-2),

Unnecessary oil generated from the fume material during smoking is collected and discarded in the oil outlet (3-8), and when the smoke is to be stopped, the operation of the steam tunnel opening and closing device (2-6) and smoke input network opening and closing device (3-6) is performed. The sliding steel panel is opened and closed inside the mesh to control the inflow of steam and smoke in accordance with the stage of smoking,

Using the fumigation formed by the structure to send the smoke generated from the firewood firewood to the smoking room along the flow furnace, the fumigation, smoker manufactured by the production process of the smoker,

[Reference]

The smoked processing method using steam is exposed to high temperature steam when smoked, so that it is cooked uniformly and properly and smoked so that the taste is excellent and the outside and inside of the ingredients are cooked evenly so that the burning does not occur.

In addition, when the material is smoked and exposed to steam, proper humidity is maintained, so that the flesh is firm and chewy and the shape of the material is well maintained.

Fumigation process

It excludes the process of salting the smoked material in salt, which is a general preparation of smoked,

Ginseng, Baekchul, Baekbokyeong, Sukjihwang, Baekjak, Cheongung, and Angelica, each 5g broiler and 4g licorice, each contain 4g licorice at the rate of 3g to increase the beneficial ingredients of meat and fish and improve preservation. 3 packs of ginger and 2 jujubes in a pot of fumigation grill with 3 times the water of Chinese herbal medicine, and then selectively fumigation meat, fish, fish and shellfish ingredients. A fumigation process of fumigation with the herbal steam generated in the fumigation part 2 while rotating the fumigation material loading part (2-3) at about 15 rpm after loading the fumigation material loading part in the grill;

Smoking process

It burns wood (oak, chestnut, vine, apple, etc.) and smokes meat (samgyeopsal), algae (duck, chicken), fish and shellfish (fish, shellfish) to give it a preservation. Meat color enhancement. Done for the purpose of improvement of flavor and anti-oxidation

The smoking material loading part (3-2) is rotated by about 15rpm to perform the smoking process simultaneously with the fumigation process,

[References]

Hwangchil-tree [黃漆木] dicotyledon plant evergreen arbor tree.

Hwangchil-tree is a yellow liquid (salt) that comes out when the cuticle is cut. It is named because the sap is yellow. It is also used for medicinal purposes, but it is used as a paint for traditional furniture. Hwangchil has a variety of uses, it was also used as a coating for metal and leather.

The sap from wood used for yellow lacquer is collected from August to September.

Smoke management process

A step of preparing the fumigation of the fumigation material loading part (2-3) of the fumigation material loading part (2-3) of the fumigation material loading part fumigation material (3-2) of the fumigation material loading part (3-2).

Put the new material into the fumigation material loading section and open the steam tunnel opening and closing device (2-6) through fumigation process to supply the fume chamber along the water vapor inlet tunnel and the primary smoke input network (3-3), Opening the second smoke input network (3-4) and supplying steam and smoke simultaneously for 30 minutes to perform the smoking process,

(Ref.) If the fumigation is continuously performed or the fumigation is performed, the material is continuously added to the fumigation chamber. If not, the material is removed through the retractable fume input unit (2-5).

Close the steam tunnel opening and closing device (2-6) to block steam inflow,

2nd smoking stage to keep the temperature 80 ~ 90 ℃ for less than 2 hours to open smoke input network switch (3-6) and send only smoke to the smoking room;

With the steam tunnel switchgear closed, use the smoke feeder network switchgear to shut off the direct fire power supplied from the heating section by closing the secondary smoke feeder network (3-4).

The primary smoke input network (3-3) is open and the smoke opening and closing device (3-5) to control the amount of smoke to create a thin dry elastic film on the surface of the material to reduce the thermal power of the heating unit (4) Resting step for 50 ~ 60 minutes rest while maintaining internal temperature 70 ~ 80 ℃

The fumigant herbal medicine injected in the fumigation process is removed using a fumigation burner entrance (2-4),

The herbal coating material that is put back on the fumigation is a herbal medicine that treats thin and black hair after long-term treatment (long-term black) and the life span increases over the years (yearly ripening water). 1 g (3,75 g) of 1 core of Cheonmun-dong, 2 roots of gojija and pine needles, and 2 roots of Baekchul is removed and the steam boiled with water is supplied to the smoking room.

Remove the smoking wood burned in the heating section and supply the smoke generated by selectively using the remaining charcoal to the yellow charcoal sawdust, red ginseng dregs, snow crab shell, etc.

It keeps the steaming chamber temperature within 70 ~ 80 ℃ for 30-40 minutes and supplies water vapor and smoke to the steaming chamber and rotates the steaming material loading part (3-2) about 15rpm,

A coating step of coating yellow color of yellow, yellow, gojija, yellow lacquer on the surface of the smoked material,

Meat smoking management process to perform the above steps

<Reference>

As a fume material in the coating step of coating herbal steam

1. Hwangchil wood firewood was used together with apple trees to perform the smoke management process.

The texture of the material is improved when using the lacquer wood, the lacquer of golden sap, and visually adds the luster to the surface of the smoked product.

(KFDA certified by lacquer wood is approved as non-toxic.

The toxicity of lacquer is in the shell only. It comes with urushiol from an organ called seven-fold liquid.

Boil for 2 hours and blow only the liquid with steam to remove toxicity.)

2. The red ginseng residue and snow crab dried after red ginseng extract were dried and used as a smoking material such as apple trees. (Red ginseng residue contains about 5% of saponin residue)

It was confirmed that the fragrance of red ginseng was soaked in the smoked material.

This suggests a way to improve the quality of products through the development of various fuming materials.

&Lt; Comparative Example 1 &

In the chicken and duck smoking management process,

In the fumigation stage, the first stage of fumigation, which supplies the steam and smoke simultaneously for 30 minutes to the fumigation room along the steam inlet tunnel, is generated through fumigation.

Removing fumigation materials fumigation on the fumigation grill

Secondary training stage to keep steam at 80 ~ 90 ℃ for less than 2 hours to block water inflow and send smoke to the smoking room

Resting phase for 1 hour to close all steam and smoke input network and to make a thin dry elastic film on the surface of the material by internal temperature

A coating step of coating herbal vapor on the fume material by sending steam and smoke to the fume chamber while maintaining the temperature below 90 ℃ for 30 to 40 minutes.

Chicken, duck smoking management process to perform the above steps

&Lt; Comparative Example 2 &

In the fish smoking management process,

Removing fumigation materials fumigation on the fumigation grill

Secondary smoking stage that keeps the temperature at 60 ~ 70 ℃ for less than 3 hours to block the inflow of steam and send the smoke to the smoking room.

A coating step of coating herbal vapor on the smoked material by sending steam and smoke to the smoking room while maintaining the temperature at 80 ° C for 30 to 40 minutes.

Fish smoking management process to perform the above steps

&Lt; Comparative Example 3 &

In the shellfish smoking management process,

Step of shelling shell by removing fumigation material fumigation on fumigation grill for 30 minutes

A coating step of coating herbal vapor on the smoked material by sending steam and smoke to the smoking room while maintaining the temperature below 70 ℃ for 30 to 40 minutes.

Shellfish smoking management process to perform the above steps

In the fumigation method of the fumigation management process of Comparative Examples 1, 2, and 3, the fumigation method of fumigation is performed by simultaneously performing fumigation fumigation while supplying steam in which the ingredients of the herbal medicine are soaked.

It was possible to smoke meat, algae, fish and shellfish without being constrained by the smoking time and temperature.

(1) fumigation fume kilns (2) fumigation parts (3) smokers (4) heaters (5) heat insulation parts (6) communication
(2-1) Fumigation grill (2-2) Herb medicine (2-3) Fumigation material loading section (2-4) Burner entrance
(2-5) Fumigation material input section (2-6) Steam tunnel switchgear
(3-1) Smoke grill entrance (3-2) Smoke material loading section (3-3) Primary smoke input network
(3-4) Secondary smoke input network (3-5) Communication switchgear (3-6) Smoke input network switchgear
(3-7) Smoke Grill Fixture (3-8) Oil Outlet

Claims

The fumigation step of fumigation of the meat, seafood, fish, etc. with herbal medicine to replace the salting process,
The first stage of smoking, which supplies water vapor and smoke at the same time by burning smoke on the material by burning oak, etc.
The second stage of smoking, which blocks the inflow of steam and smokes with smoke,
A resting step to restrain the elastic film on the surface of the material,
Coating step of coating herbal vapor on fumigating material by sending herbal vapor and coating smoke to the smoking room,
Herbal smoking method comprising the characteristic of coating the surface of the smoked material by burning the hwangchil wood, red ginseng dregs, snow crab shell, etc. in the coating step

In claim 1
Ingredients such as meat, seafood, fish, etc. in fumigation, ginseng, baekryeok, baekbokyeong, sukjihwang, baekjak, cheongung, and donkeys each 5g broiler, 4g licorice each 3g and 1g (3,75g) 1 Herbal smoking method comprising the process of steaming three ginger and two jujube with three times the amount of herbal medicine and steam of herbal medicine

In claim 1
The ingredients of the herb are yellow, yellow, yellow, yellow, 1 core of astronomical dong, 2.5 roots of gojija, and 3 roots of pine needles and 2 roots of Baekchul. Herbal fume method comprising a coating step of adding yellowish gloss to the surface of the fume material by selectively using Hwangchil wood, red ginseng dregs, snow crab shells, etc.

In claim 1
Steam tunnel opening and closing device between the fumigation part (2) and the fume part (3) which can selectively supply the steam of the fumigation process to the smoker to solve the disadvantage that the dehydration of the material rapidly progress in the fumigation process Oriental fumigation method using the fumigation fume kiln (1), characterized by performing fumigation, fumigation, including (2-6).