KR20150014798A - Seasoned pork product prepared with grapefruit seed extract and method for preparing the same - Google Patents
Seasoned pork product prepared with grapefruit seed extract and method for preparing the same Download PDFInfo
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- KR20150014798A KR20150014798A KR1020130090480A KR20130090480A KR20150014798A KR 20150014798 A KR20150014798 A KR 20150014798A KR 1020130090480 A KR1020130090480 A KR 1020130090480A KR 20130090480 A KR20130090480 A KR 20130090480A KR 20150014798 A KR20150014798 A KR 20150014798A
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- seed extract
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
More particularly, the present invention relates to a grapefruit seed extract to which grapefruit seed extract is added, and more particularly to a method for producing grapefruit seed extract, which comprises grapefruit seed extract, soy sauce, water, chopped onion, pineapple, green onion, chopped garlic, The present invention relates to a method for producing a pork seasoning meat aged with a seasoning mixed with sesame and pepper, and a pork seasoning prepared by the above method. The pig meat according to the present invention is produced by adding grapefruit seed extract which is a natural product without using a chemical additive to seasonings, and thus has excellent sensuality and quality as well as inhibits fatty acid composition, inhibits harmful bacteria, inhibits protein decay, increases juiciness, And the flavor can be improved.
Description
More particularly, the present invention relates to a grapefruit seed extract to which grapefruit seed extract is added, and more particularly to a method for producing grapefruit seed extract, which comprises grapefruit seed extract, soy sauce, water, chopped onion, pineapple, green onion, chopped garlic, The present invention relates to a method for producing a pork seasoning meat aged with a seasoning mixed with sesame and pepper, and a pork seasoning prepared by the above method.
It is generally known that pork contains a lot of unsaturated fatty acids and is rich in essential amino acids and various minerals that are necessary for our body, so it is said to be excellent in nutrition. A variety of foods such as stir fry, stew, pork ribs, ribs, and steamed steaks have been traditionally used, and among them, raw pork ribs are usually cooked by roasting and steaming .
Conventional seasoned pork ribs are prepared by mixing various kinds of seasonings and mixing them with water, cooling the boiled seasoned broth at room temperature, and then aging the pork rib meat in a cold seasoned broth for a certain period of time and then cooking it in the form of roasted or steamed. A typical method of making seasoned pork ribs using seasoning water is to mix a certain amount of water with soy sauce, onion, radish, garlic, green onion, syrup, sugar, ginger, pepper and chemical additives, After boiling, it is cooked at room temperature to make seasoned broth. Pork ribs are cooked in moderate size. The pork ribs are prepared by putting slices of raw pork ribs prepared in seasoned broth and matured at a certain temperature for a certain time.
On the other hand, grapefruit is a pale yellow fruit with abundance of juice, strong taste with sweet taste, and a little bitter taste. Grapefruit (grapefruit) is called "grapefruit" because it has an incense similar to grapes and the fruit runs like a cluster of grapes.
Nutritional components of grapefruit are rich in vitamin C and oxidation (anti-aging) lycopene. Vitamin C content per grapefruit is 100 mg, well over the recommended daily dose (60 mg). Grapefruit has been known to be the best source of vitamin C in the diet because of its low sugar content and high dietary fiber, but research on the development of industrialized technology and high quality processed products using grapefruit was not active.
Therefore, research on the development of processed foods using grapefruit is needed.
Therefore, in the present invention, there is no attempt to add grapefruit seed extract to the production of grapefruit in spite of various functionalities of the grapefruit as described above. As a result, in the case of grapefruit seed extract added with grapefruit seed extract, inhibition of fatty acid composition, Inhibition, increase in juiciness, increase in year, and sensory characteristics.
Accordingly, it is an object of the present invention to provide a method for producing porcine pork meat using grapefruit seed extract.
It is also an object of the present invention to provide pig grains added with grapefruit seed extract prepared by the method according to the present invention.
In order to accomplish the above object, the present invention provides a method of manufacturing a pork meat product, comprising the steps of: (a) wearing raw pork meat; (b) removing skin and fat from pork meat and slicing the meat; (c) baking seasoning on sliced pork; (d) aging the seasoning of step (c); And (e) a packaging step of vacuum-packing the aged seasoning meat. The present invention also provides a method for manufacturing a porcine seasoning meat added with grapefruit seed extract.
In one embodiment of the present invention, the seasoning in step (c) comprises 1 to 150 parts by weight of grapefruit seed extract, 350 to 450 parts by weight of soy sauce, 350 to 450 parts by weight of water, 450 to 450 parts by weight of chopped onion, 350 to 450 parts by weight of pineapple, 150 to 250 parts by weight of crushed garlic, 50 to 150 parts by weight of chopped garlic, 70 to 160 parts by weight of chopped ginger, To 200 parts by weight, sesame to 50 to 150 parts by weight, and pepper to 0.5 to 5 parts by weight, respectively.
In one embodiment of the present invention, the aging step (d) may be aged in a refrigerator at a temperature of 3 to 4 ° C for 24 hours.
In addition, the present invention provides pig grains added with grapefruit seed extract prepared by the method according to the present invention.
In one embodiment of the present invention, the grapefruit seed extract may be added in an amount of 0.05 to 0.1% by weight based on the total weight of the pig meat.
The pig meat according to the present invention is produced by adding grapefruit seed extract which is a natural product without using a chemical additive to seasonings, and thus has excellent sensuality and quality as well as inhibits fatty acid composition, inhibits harmful bacteria, inhibits protein decay, increases juiciness, And the flavor can be improved.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram showing a process for manufacturing a pork seasoning of the present invention. FIG.
The present invention is characterized by providing a method for producing porcine porciniery meat to which a grapefruit seed extract having improved sensuality, shelf life, and quality is added by using grapefruit having various physiologically active functions in the production of porcine porcini.
As described above, 'grapefruit' is a pale yellow fruit with abundance of juice, strong taste and strong bitter taste. Grapefruit (grapefruit) is called "grapefruit" because it has an incense similar to grapes and the fruit runs like a cluster of grapes.
Nutritional components of grapefruit are rich in vitamin C and oxidation (anti-aging) lycopene. Vitamin C content per grapefruit is 100 mg, well over the recommended daily dose (60 mg). Grapefruit, especially because it has a low sugar content and a lot of dietary fiber, it is said to be most suitable as a source of vitamin C during the diet.
Therefore, in the present invention, the grapefruit seed extract is used to produce a pork seasoning meat. The method of manufacturing a pork seasoning meat according to the present invention comprises the steps of: (a) wearing raw pork meat for pork; (b) removing skin and fat from pork meat and slicing the meat; (c) baking seasoning on sliced pork; (d) aging the seasoning of step (c); And (e) a packaging step of vacuum packing the aged sauce.
Meanwhile, the inventors of the present invention measured pH, fatty acid composition, total microbial counts and volatile basic nitrogen in order to investigate whether the preserved pork quality of swine produced according to the present invention improves the storage stability compared with the non-grape pomace oil- As a result of measurement, low pH value was observed in pig grains added with grapefruit seed extract. Fatty acids, total microorganisms and volatile basic nitrogen, which can measure the storage stability of pig grains, And it was found that it was decreased compared to the seasoned meat.
The inventors of the present invention found that, in the case of porcine porcupine meat of the present invention, the sensory properties, shelf life and quality of the porcine porcupine porcini were improved compared to the conventional porcine porcine porcini meat added with chemical additives. As a result, the water holding capacity was the highest in the group of 0.1 to 0.5% of the grapefruit seed extract, and the pH was significantly higher in the T3 group containing 0.1% of the grapefruit seed extract than the other treatments And the weight loss was increased as the level of grapefruit extract was increased. In addition, the sensory evaluation such as the overall acceptability of pork congratulations, showed a high level of sensory evaluation in the group supplemented with 0.1% of grapefruit seed extract. However, as the amount of grapefruit seed extract treated increased, the sensory evaluation of taste, juiciness, And the degree of evaluation tended to be somewhat lower.
The results of measurement of fatty acid group, total microbial count and volatile basic nitrogen, which can show the degree of storage of pork congratulations, on the amount of grapefruit seed extract treated were compared with those of grapefruit seed extract. This result shows that as the amount of grapefruit seed extract treated increases, the degree of storage increases.
As a result of the sensory evaluation results of the pig meat coloring such as flavor and overall taste and the result of storing the pig coloring food, the optimum addition amount of the grapefruit seed extract in the porcine color meat of the present invention was found to be 0.05 to 0.1 wt% I could.
Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.
< Example 1>
Grapefruit seed Manufacture of Pork Seasoning Added with Extracts
The slaughtered pigs were prepared and prepared for pork forelimb survival. The skin and fat of the pork were removed, and slices were used to process the foreskin raw meat. 400 parts by weight of soy sauce, 600 parts by weight of chopped onion, 400 parts by weight of pineapple, 200 parts by weight of green onion, 100 parts by weight of minced garlic, 60 parts by weight of chopped ginger, A mixture of 4 parts by weight, 20 parts by weight, 40 parts by weight and 120 parts by weight of grapefruit seed extract according to the treatments were added to the mixture, And the mixture was aged in a refrigerator at a temperature of 3 to 4 ° C for 24 hours.
The aged raw meat was packed in a vacuum, and after the product was shipped, the grapefruit seed extract of the present invention was added to the pig meat.
Table 1 below shows the degree of addition of the grapefruit extract when the pork used in the preparation of the porcine pork meat of the present invention was taken as 100.
< Example 2>
Grapefruit seed
Quality Characteristics of Pork and Unprocessed Pork Concentrated with Extracts
<2-1> Grapefruit seed Of pig-flavored food with added extract pH Measure
The present inventors measured the pH to determine the physical properties of the pig meat of Example 1 in which the amount of the grapefruit seed extract was varied.
To measure pH, 10 g of porcine seasoning was sampled and homogenized with 100 ml of distilled water in a stomacher (400 lab blender, seward, London, England) for 30 seconds and measured with a pH meter (WTW pH 720, Germany). The repetition took an average value with 3 iterations.
As a result of measuring the pH of the tear goby with the grapefruit extract, the T1 value of the group without the grapefruit extract showed a significantly higher pH value than the other treatments. As the amount of the grapefruit extract was increased, the pH value was significantly (See Table 2).
<2-2> Grapefruit seed Of pig-flavored food with added extract Color Measure
The inventors of the present invention conducted the following experiment to measure the meat color of the pig meat of Example 1, in which the amount of the grapefruit seed extract was varied.
The color of meat was measured by a spectro colormeter (Model JX-777, Color Techno System Co., Japan) standardized with a white plate (L * , 94.04; a * , 0.13; b * , -0.51) Was used to express L * value indicating lightness of Hunter Lab color system, a * value indicating redness and b * indicating yellowness using a white fluorescent lamp (D65). The repetition took an average of 5 repetitions.
As a result, L value indicating lightness in color was significantly higher in T5 than other treatments in the whole storage period, and T1 of untreated grapefruit seed extract was significantly lower than other treatments . The a value of redness showed a significantly lower level of T5 than the other treatments, and the other treatments showed a similar tendency. The b value indicating yellowness was significantly higher than that of the other treatments on the 3rd day of storage, but T2 was significantly higher on the 7th day of storage compared to the other treatments 3).
<2-3> Fatty acid fraction, total microbial count and volatile basic nitrogen content of pig grains added with grapefruit seed extract
The present inventors conducted the following test to determine the fatty acid composition, total microbial count, and volatile basic nitrogen content of the porcine seasoning of Example 1 in which the amount of the grapefruit seed extract was varied.
TBA (2-thiobarbituric acid) values were slightly modified by Witte et al. (1970) and 10 ml of cold 10% perchloric acid and 25 ml of tertiary distilled water Homogenize for 10 seconds at 10,000 rpm in a homogenizer. The homogenate was diluted with Whatman No. (DU-650, Beckman, USA) for 5 min. After filtration, 5 ml of filtrate and 5 ml of 0.02 M thiobarbituric acid (TBA) solution were added and mixed thoroughly. Absorbance at a wavelength of < RTI ID = 0.0 > Blank was the third distilled water. TBA values were expressed as mg malonaldehyde (mg malonaldehyde / kg) per 1,000 g of sample. The standard curve used was y = 0.1975x-0.0011 (r = 0.999), and y = absorbance and x = TBA were calculated.
The volatile base nitrogen was measured by using the method of Takasaka (1975), and 90 ml of distilled water was added to 10 g of the pork seasoning sample and homogenized at 10,000 rpm for about 30 seconds. 2 filter paper. Add 3 ml of the filtrate into the outer chamber of the Conway unit, add 1 ml of 0.01 N boric acid solution and 3 drops of indicator (0.066% methyl red + 0.066% bromocresol green). Glycerin was applied to the lid and the lid was closed. 1 ml of 50% K 2 CO 3 was then injected into the outer chamber, immediately sealed, and the container was stirred horizontally and then cultured at 37 ° C for 120 minutes. After incubation, the solution of the inner chamber boric acid was titrated with 0.02NH 2 SO 4 . The value of volatile basic nitrogen (VBN) was expressed in terms of mg (㎎%) per 100g of sample.
VBN = ((a-b) * F * 28.014 * 100) / Amount of sample
a: Amount of sulfuric acid injected (ml)
b: Amount of sulfuric acid injected into the blank (ml)
f: 0.02N H2SO 4 standardized index
28.014 = 0.02NH 2 SO 4 1ml Amount of N needed to consume
The total microbial count is determined by serial dilution method. 90 ml of 0.1% peptone solution is added to 10 g of the sample and homogenized for 30 seconds in a stomacher bag. Subsequently, the serially diluted samples were inoculated into PCA (plate count agar) medium and cultured at 37 ° C for 48 hours (APHA, 1992). After the incubation, the number of microorganisms was counted with a colony counter. In addition, the unit of total microorganisms was expressed as Log cfu / g.
As a result of analyzing the storage characteristics of fatty acid groups, total microorganisms and volatile basic nitrogen in the above method, the values of VBN indicating protein decay were significantly higher than those of the other treatments at day 0 without storage , But T2 was significantly higher than other treatments on the 7th day of storage. The TBA values of TBA were significantly higher than those of the other treatments on days 0 and 3 without storage, and were significantly higher in all treatments at 7 days of storage. The total microbial count tended to decrease as the amount of grapefruit extract was increased (see Table 4).
< Example 3>
Grapefruit seed
Quality Characteristics of Pork Condiments Containing Extracted Pork and Chemical Additives
<3-1> General composition measurement
The present inventors divided the experiment group into five groups as shown in Table 5 below to evaluate the quality of porcine seasoning added with the grapefruit seed extract and the pig additives added with chemical additives (salvinic acid salt, nitrite) Moisture, protein, fat and ash were measured according to the method (1980).
Moisture and ash contents of pork meat added with grapefruit extract were significantly higher than those of other treatments and T2 was significantly lower than other treatments. Conversely, protein content was significantly higher in T2 than in other treatments, and T3 was significantly lower than other treatments. Fat content of T4 was significantly higher than other treatments.
<3-2> Meat quality
The present inventors divided the experimental group as shown in Table 5 in order to compare the meat characteristics of the pig grains added with the grapefruit seed extract and the pig grains added with the chemical additives (salvinic acid salt, nitrite salt) , pH, weight loss, color and cholesterol were measured.
The water holding capacity of T2, T3 and T4 were significantly higher than other treatments and pH was significantly higher than that of other treatments. T6 was significantly higher than other treatments in heating loss, and heating loss tended to increase with increasing level of grapefruit extract. T2 value was significantly higher than other treatments in the value of L indicating the lightness result. The values of a showing redness were significantly lower than those of the other treatments and the values of b indicating yellowness were significantly higher than those of the other treatments. The cholesterol level of T2 was significantly higher than that of the other treatments and was similar in the other treatments (see Table 6).
<3-3> Sensory evaluation
The present inventors divided the experimental group into the experimental group as shown in Table 5 to measure the sensory evaluation of the pig grains added with the grapefruit seed extract and the pig grape added with the chemical additives (sorbinate and nitrite) generally used for the preparation of the pig grains, , Sweetness, salty taste, year, juiciness, flavor and overall acceptability.
The sensory evaluation was carried out by four sensory tests: flavor, year, juiciness, and overall acceptability. Each of the scores was evaluated as 1 point (the worst flavor, the worst, the driest, The results were as follows: 1) The color of white meat was significantly higher than that of other treatments (P <0.05) T4, T5 and T6 were higher than those of T4, T5 and T6. On the other hand, T2 was significantly higher than other treatments, and T5 and T6 were significantly lower than other treatments (see Table 7).
<3-4> Subjective judgment
The present inventors divided the experimental group as shown in Table 5 in order to compare the characteristics of the pig grains added with the grapefruit seed extract and the pig grains added with the chemical additives (salvinic acid salt, nitrite salt) generally used in the preparation of the pig grains, Appearance, color, texture, and meat quality were measured.
Subjective evaluation was based on three items of meat cooked, cooked, and meat quality, which were cooked by a five-member judge. The score of each item was 1 point (meat color was very pale, texture was very bad, 5), the color of meat was very dark red, the texture was very good, and the appearance was very good. As a result, T1, which is a pork seasoning added with chemical additives in appearance, color, texture, (Table 8). It was also found that T6 showed significantly lower levels in all items (see Table 8).
<3-5> Grapefruit seed Fatty acids of pig meat, Total microbial count , Volatile basic nitrogen Measure
The present inventors divided the experiment group as shown in Table 5 in order to measure the storage stability of the pig grains added with the grapefruit seed extract and the pig grains added with the chemical additives (salvinic acid salt, nitrite salt) generally used for producing the pig grains, , Total microbial counts and volatile basic nitrogen were measured.
As a result of analysis of storage characteristics, T3 was significantly higher than that of other treatments at 0 day after cold storage in VBN value indicating protein decay, but T2 was significantly higher than other treatments at 7 days after storage Which is the highest level. The levels of TBA indicating fatty acid composition were significantly higher in T5 than in the other treatments on day 0 and day 3, and were significantly higher in all treatments on the 7th day of storage. The total microbial counts showed a tendency to decrease significantly as the amount of grapefruit extract was increased (see Table 9).
<3-6> Grapefruit seed Fatty Acid Measurement of Pork Concentrated with Extract
The present inventors divided the experimental group into the following fatty acid groups in order to measure the fatty acid content of the pig grains added with the grapefruit seed extract and the chemical additives (salvinic acid salt, nitrite salt) used in the preparation of the pig gravy, , Lipids extracted from the lipid class were obtained from Metcalfe et al. (1966), and then analyzed by gas chromatography (6890 plus, Agilent, USA) three times.
Fatty acid contents of C14: 0, C18: 0, C18: 2, C18: 3, C20: 1 and C20: 4 and polyunsaturated fatty acids in T1 group were higher than those of control group In addition, almost all the fatty acid contents in the T2 group with 0.1% of the grapefruit seed extract were higher than those in the other groups. In particular, in the C16: 0, C18: 0 and saturated fatty acids, (See Table 11).
<3-7> Grapefruit seed Determination of Amino Acids in Swine Pork with Extract
The present inventors divided the experimental group into the following amino acid groups as shown in Table 10 to measure the amino acids of the pig grains added with the grapefruit seed extract and the pig greens added with the chemical additives (salvinic acid salt, nitrite salt) .
First, for the amino acid analysis, 20 mg of porcine porcine meat of each experimental group was put into a test tube, sealed with 15 mL of 6N HCl, and hydrolyzed at 110 ° C. for 24 hours. The digested solution was filtered, and then dried under reduced pressure to completely remove HCl. The solution was then diluted to 25 mL with sodium dilution buffer (pH 2.2), and then a predetermined amount of this solution was taken and analyzed using an amino acid automatic analyzer S433 (Sykam, Germany) And analyzed by the ninhydrin method. The analysis conditions were as follows: column size 4 mm × 150 mm, absorbance 570 nm and 440 nm, solution flow rate 0.25 mL / min, buffer flow rate 0.45 mL / min, reactor temperature 120 ° C., reactor size 15 m, Respectively.
Amino acid content of grapefruit seed extract was higher than that of grapefruit seed extract. When the content of grapefruit seed extract was higher, amino acid content was higher. In T2 group with 0.1% grapefruit seed extract, T1 (See Table 12).
<3-8> Grapefruit seed Calorie measurement of pork seasoning added with extract
The present inventors measured the caloric value of pig grains added with grapefruit seed extract and pig additive (salvinic acid salt, nitrite salt) used in the production of pig gravy in general, as shown in Table 10 below .
As a result, the highest calorie was seen at T8 and the highest calorie was seen at T2 (see Table 13).
The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (5)
(b) removing skin and fat from pork meat and slicing the meat;
(c) baking seasoning on sliced pork;
(d) aging the seasoning of step (c); And
(e) a packing step of vacuum-packing the aged seasoning meat, wherein the grapefruit seed extract is added.
In step (c), 1 to 150 parts by weight of grapefruit seed extract, 350 to 450 parts by weight of soy sauce, 350 to 450 parts by weight of water, 350 to 450 parts by weight of chopped onion, 650 to 450 parts by weight of pineapple, 150 to 250 parts by weight of garlic, 50 to 150 parts by weight of ground garlic, 70 to 160 parts by weight of chopped ginger, 100 to 200 parts by weight of sugar, 150 parts by weight of the grapefruit seed extract and 0.5 to 5 parts by weight of the pepper are added, respectively.
Wherein the aging step in the step (d) is aged at a temperature of 3 to 4 캜 for 24 hours in a refrigerator, and the grapefruit seed extract is added.
Wherein the grapefruit seed extract is added in an amount of 0.05 to 0.1% by weight based on the total weight of the pig grains.
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| KR20210011723A (en) * | 2019-07-23 | 2021-02-02 | 충북대학교 산학협력단 | Meat seasoning composition and seasoned meat having storage improvement using the same |
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