KR20150028659A - Manufacturing Method of Korean Beef Raw-Ham Comprising Acyranthes bidentata - Google Patents

Abstract

The present invention relates to a manufacturing method of fresh Korean beef ham comprising Acyranthes bidentata; and to fresh Korean beef ham manufactured by the method. Specifically, the present invention relates to fresh Korean beef ham which promotes the consumption of Korean beef by using cuts of Korean beef with low palatability and has an effect of strengthening joint functions or the like by comprising Acyranthes bidentata. The manufacturing method of fresh Korean beef ham comprises the steps of (A) removing fat and fascia from the surface of Korean beef; (B) mixing 1.4-3 parts by weight of water, 1.4-3 parts by weight of salt, 2.7-5.5 parts by weight of red pepper paste, 0.6-1.5 parts by weight of an onion powder, 0.6-1.5 parts by weight of a garlic powder, 0.6-1.5 parts by weight of a ginger powder and 0.2-0.5 parts by weight of an Acyranthes bidentata powder per 100 parts by weight of the Korean beef to prepare a curing agent, and applying the curing agent to the surface of the Korean beef; (C) putting the Korean beef into an airtight container and curing the same at 0-4°C for 5-10 days; (D) removing fat from the surface of the large intestine of Korean beef and washing the large intestine; (E) stuffing the cured Korean beef in the large intestine; (F) firstly aging the Korean beef stuffed in the large intestine at 2-4°C for 10-40 days; and (G) secondly aging the Korean beef which has completed the first aging step at 10-15°C for 10-60 days.

Description

{Manufacturing Method of Korean Beef Raw-Ham Comprising Acyranthes bidentata}

The present invention relates to a method for manufacturing a raw ham containing a mist and a method for producing a Hanwoo ham produced by the method. Specifically, the present invention relates to a Hanwoo ham having an effect of enhancing joint function by activating Hanwoo consumption by using a low-preference Hanwoo portion and by adding wheat.

Increasing consumer interest in food safety and animal welfare have led to the spread of organic livestock production. Especially, the controversy about mad cow disease from imported US beef has increased the interest of Korean Hanwoo farmers and producer groups. In addition, since 2012, the use of antibiotics is prohibited in the breeding of Hanwoo, and the production of non-antibiotic beef is increasing rapidly.

However, there is a big difference between the conventional breeding method and the certification condition. The existing certified farm households often rely on imports mainly for organic feed, but the increase of imported feed prices has caused the increase of rearing costs. Furthermore, due to global grain shortages and the tendency of cereals to use alternative fuels, problems have arisen in the procurement of organic feeds.

In addition, price and consumption of beef roast meat consumed for grilling even in organic Hanwoo steeply increase, while other parts such as red bean, woozoon, sword, Consumption slowing phenomenon.

In addition, there is an urgent need to prepare a countermeasure against this problem. For this reason, the development of various processing technologies for the above-mentioned non-preferred parts is sought. Has come.

Korean Patent No. 866,306 discloses a manufacturing technique of a ham containing herb extract having a function of inhibiting the growth of harmful microorganisms. However, using the pork mitochondria as a material makes a direct contribution in terms of promoting consumption of the non-preferred portion of the organic Hanwoo I can not.

Therefore, there is an urgent need for a clear recognition of the above-mentioned problem and development of a new processing technology capable of directly solving the above problem.

Korea Patent No. 866,306

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for manufacturing Hanwoo steer ham, do.

It is another object of the present invention to provide a Hanwoo ham prepared by the above method.

In order to achieve the above-mentioned object,

(A) removing fat and fascia from the surface of the cow;

(B) 1.4 to 3 parts by weight of water, 1.4 to 3 parts by weight of water, 2.7 to 5.5 parts by weight of hot pepper paste, 0.6 to 1.5 parts by weight of onion powder, 0.6 to 1.5 parts by weight of garlic powder, 0.6 to 1.5 parts by weight of ginger powder, And 0.2 to 0.5 part by weight of a mist powder are mixed to prepare a dyed dyestuff and applied on the surface of the cow;

(C) pouring the Hanwoo into a hermetically sealed container at 0 to 4 ° C for 5 to 10 days;

(D) removing and washing the fat on the surface of the Korean penis;

(E) filling the bovine Hanwoo into the large intestine;

(F) first aging the cattle-filled cattle at 2-4 占 폚 for 10 to 40 days; And

(G) Secondly aging the Hanwoo which has undergone the first aging step at 10 to 15 占 폚 for 10 to 60 days.

Further, the step (F) may be carried out at a humidity of 70 to 90%.

In addition, the step (G) may be carried out at a humidity of 60 to 75%.

In addition, the method for manufacturing a Hanwoo steer ham of the present invention may further comprise the step of applying edible oil to the large intestine surface of the Hanwoo which has undergone the second aging step.

In addition, the Korean beef cattle may be at least one selected from the group consisting of blackheads, stupid, shallow, front legs, avalanche,

In addition, the above-mentioned Hanwoo is preferably raised in Sancheong-gun, Gyeongsangnam-do, Korea.

In addition, it is preferable that the above-mentioned Hanwoo be administered a feed in which no pesticide is sprayed.

In addition, it is preferable that the Hanwoo does not receive an antibiotic, a synthetic hormone, or a growth promoting agent.

It is also preferred that the genetically modified feed is not administered to the Hanwoo.

On the other hand, the Hanwoo ham of the present invention is characterized in that it is manufactured by the above-mentioned production method.

As described above, the Hanwoo ham according to the present invention is safe because it is fed with pesticide-free feed and is not administered antibiotics, synthetic hormones, growth promoting agents or genetically modified feeds. In addition, it is possible to stabilize the management of livestock farmers and Hanwoo distributors by promoting the consumption of Hanwoo by making the Han with low preference, and by stabilizing the price of Hanwoo, The effect of lowering the temperature of the liquid. Further, unlike press ham which is prepared by mixing seasoning, food additives, spices, starch, and the like and frying it at 70 ° C after fumigation, the present invention provides a fresh and luxurious flavor .

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description, numerous specific details, such as specific elements, are set forth in order to provide a thorough understanding of the present invention, and it is to be understood that the present invention may be practiced without these specific details, It will be obvious to those who have knowledge of. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The method for producing Hanwoo steer ham of the present invention starts from the step of preparing Hanwoo. As described above, it is preferable that the Hanwoo is a Hanwoo which has received no pesticide-sprayed feed and has not received an antibiotic, a synthetic hormone, a growth promoter, or a transgenic feed. Particularly, it is more preferable in the present invention to use the cattle raised in Sancheong-gun, Gyeongsangnam-do, South Korea where the organic cattle having the above-mentioned characteristics are being mass-produced. Accordingly, the present invention provides a much higher level of stability than that of the general Hanwoo.

In order to realize the main feature of the present invention, it is preferable that the Hanwoo be selected from the group consisting of the non-preferred parts except for the roasted portion, such as the blackhead, the wolf, the forelimb, the forelock, the bones, the head and the neck. When the non-preferred portion is used to manufacture ham and its consumption is increased, the overall utilization rate of the Hanwoo is increased, thereby contributing to stabilization of the price of the ham. As a result, management stability of the livestock farmer and the Hanwoo distributor becomes possible.

The prepared Hanwoo is then subjected to a step of removing the fat and fascia of the surface for subsequent processing.

On the other hand, the dyed poultice for preparing Hanwoo steer ham of the present invention is characterized in that 1.4 to 3 parts by weight of water, 1.4 to 3 parts by weight of salt, 2.7 to 5.5 parts by weight of hot pepper paste, 0.6 to 1.5 parts by weight of onion powder, 0.6 to 1.5 parts by weight of ginger powder, 0.6 to 1.5 parts by weight of ginger powder and 0.2 to 0.5 parts by weight of mist powder.

Among the components constituting the dyestuff agent, the onion mainly edits the stem of the scales, and the unique odor from the stem of the scales is due to a compound such as disulfide, allyl sulfide and the like. It physiologically promotes the secretion of digestive juices and has effects such as excitement, sweating, and diuretic.

In addition, the scales stem contains various vitamins and minerals such as calcium and phosphoric acid, and it has action to remove harmful substances in blood. Scale stalk is used in salads, soups, and meat dishes, and is used as a spice for various dishes. The leaves contain 5,000 IU of vitamin A, 45 mg of vitamin C, 80 mg of calcium, 24 mg of magnesium and 220 mg of potassium in 100 g of leaves.

Due to its unique and refreshing fragrance, it has the function of removing duck meat and softening the meat quality. In addition, ingredients of onion are allysine and vitamins A, B ₁ , B ₂ , C and inulin in addition to the ingredient called emulsifying aline. In the intestine, it binds to vitamin B ₁ and becomes an allyamine, which helps digestion and absorption of vitamin B ₁ . It also protects the capillaries and strengthens the flow of blood. It also helps prevent baldness, prevent and treat hypertension and arteriosclerosis, and improve kidney function.

In addition to calcium, iron, phosphorus and vitamin C, it contains sugars such as glucose, sugar, fructose, maltose, and dextrin and sulfur components such as hydrogen sulfide, mercaptan, di or trisulfide. In addition, there are few fats and many vegetables as vegetables. Calcium contains a lot of the body in the nervous sedation, enhance the endurance, iron content is a lot of role to play a role in strengthening the stomach.

Onion is also known to have the effect of increasing the absorption rate of vitamin B ₁ of other vegetables when it is chopped or finely chopped with other vegetables, and it is effective not only for sweating, diuretic, hypnotic effect but also for restoring fatigue.

Among them, quercetin prevents the rancidity of lipids, and the onion itself has the function of decomposing fats, cholesterol, thrombus, and fibrinolytic activity in the blood, and is excellent in the treatment and prevention of various vascular diseases .

In particular, onion has the advantage of being able to apply a variety of recipes because it does not change much in its efficacy even if it is baked, fried, boiled or dried.

And another ingredient, garlic, has bitter taste and spicy flavor, and its unique flavor and tangy taste removes the gratitude of meat and adds a rich flavor. And researchers found that researchers are the best to prevent fatigue, the cause of panic. Garlic stimulates the central nervous system and stimulates the function of the endocrine gland to enhance the stamina. The distinctive fragrance of garlic is mainly composed of emulsified algin, which stimulates the body's powerful sterilization and metabolism.

Specifically, it has a powerful sterilizing power and can prevent stomach cancer and colon cancer. It is known that a person having a cold body and low blood pressure warms the body, activates the physiological function, sterilizes the body, and is effective for enteritis, diarrhea and dysentery . The efficacy of such ingredients as garlic is decomposed when informed that turns into allicin combined with vitamin B ₁ changes to a component of a much stronger effect than vitamin diamine Ali B _1.

Garlic is also known to maintain health by promoting blood circulation and increasing red blood cells to supply fresh blood to the body, thereby preventing cells from aging, preventing aging, and improving physical strength. In addition, the good metabolism of the blood vessels and clean and flexible blood to make the most important cause of adult diseases such as cancer, heart disease, cerebrovascular disease and prevent arteriosclerosis is good, rich in potassium in the blood to normal Maintain and improve hypertension. And since all human diseases are caused by weakening of immunity and resistance, garlic is a food that is essential for our dietary life to improve resistance to human body. It is effective to eat with milk in the elderly or the patient in the aftermath, and in <Bonchok Gangmok>, it is said that "It is good to see the weak body, to fix the dry mouth, to raise the cardiopulcture, to remove the fever, to shine the skin and to drink milk with garlic It is good for the elderly to boil and eat. It is good for the nauseousness of a young child to eat with ginger or wave. " Alicin contained in garlic was found to have antibacterial activity against tuberculosis, diphtheria, dysentery, typhoid, and gonorrhea even when diluted to 120,000 times, because it has a stronger antimicrobial activity than penicillin. In addition, raw garlic is known to be more potent than penicillin or tetramycin. Because of this, it is good for the prevention of food poisoning and suppresses the propagation of germs in the intestines, so there is also a formal effect that improves the intestinal function. There is also an antiviral action that kills and weakens the influenza virus of the cold. Eating or bleeding is effective. In addition, has a tonic effect of recovery from fatigue and physical strength, because the ability to absorb and combine with the vitamin B ₁ is much greater than the tolerance of the hard vitamin B ₁ is the original absorption. In addition, garlic has a function of promoting the secretion of hormones, and the amount of sperm in the semen of a male who has common sense of garlic is observed to increase. For this reason, it is generally known as a tackifier or a tonic agent. It accelerates the action of pancreatic cells, promotes the secretion of insulin, improves diabetes, and has much more germanium than other foods. It has been found that the allergic inhibitory effect of atopic dermatitis is about 8 times as much as that of wave and about 4 times as strong as that of leek. And, Alicin stimulates the mucous membrane of the stomach to promote the secretion of gastric juice, so it has the effect of promoting digestion. Also, when you eat meat together, coagulate the protein and lightly stimulate the above. At this time, the colon also stimulates, so also has a formal action. It has a detoxifying action, which is good for the liver and has a soothing effect, which is good for stressful diseases and insomnia.

Another ingredient, ginger, is dried by grinding its roots and used as a spice for bread, confectionery, curry, sauce, pickles, etc., peeled, boiled, put in syrup, cut into ginger tea and ginger. In one room, dried root is used as a medicinal product of health (dry root). It has effects on indigestion, vomiting and diarrhea, promotes blood circulation, has anti-inflammatory and analgesic effect.

Its taste is spicy, its quality is warm, it works on the lungs and spleen. It has the effect of sweating out cold energy to get into the lungs, and also has the effect of warming the inside, stopping vomiting and eliminating edema. Therefore, it is mainly used for cases such as mild cold, coughing, vomiting and smoking. Pharmacological tests have shown that there are inhibitory effects on central nausea, arthritis, transient hypertension, and antibacterial effects.

As a characteristic constituent of the present invention, wax contains saponin and a large amount of calcium as an active ingredient, and exhibits analgesic action in animal experiments. It also enhances the contraction of the uterus, has a weak diuretic effect, and expands the blood vessels to produce a temporary hypotensive effect. The weakness is ordinary, the taste is bitter and bitter. Efficacy induces normal menstruation and facilitates diuretic and bowel movements. Particularly, wax has a remarkable effect on the treatment of diseases of the knee (inflammation caused by arthritis, rheumatoid arthritis, bruises) such as the shape resembling the knee. It is also often used when the waist and legs are heavy, painful, and sometimes have muscle spasms. He is suffering from a kidney failure and is suffering from urine difficulty. He also uses it when he sees urine mixed with blood. Hypertension may cause headache, dizziness, or eye blinking, which may lower blood pressure and relax the spasm of the cerebral blood vessels.

In the present invention, a dyed paper having the above-mentioned components is prepared, the dyed paper is uniformly coated on the surface of the prepared cow, and the dyed paper is dyed at 0 to 4 ° C for 5 to 10 days. So that it is sufficiently impregnated into the Hanwoo tissue.

Separately, prepare the large intestine of Hanwoo and remove the fat from its surface before washing. The washing is generally repeated with several times of clean water, and the impurities are removed at the same time as washing.

The washed large intestine is filled with the bovine Hanwoo, and it is first matured at 2-4 캜 for 10 to 40 days. The humidity in the first aging step is preferably 70 to 90%.

The Hanwoo ham which has undergone the first aging step is aged again at 10 to 15 ° C for 10 to 60 days, and the humidity at this time is preferably 60 to 75%.

After completion of the above two stages of aging, the inventive Hanwoo ham is completed. By applying the edible oil such as olive oil to the large intestine surface of the Hanwoo which has undergone the second aging step, the flavor can be improved and the storage stability can be enhanced .

On the other hand, the Hanwoo ham of the present invention is characterized in that it is manufactured by the above-mentioned production method.

Hereinafter, embodiments of the present invention will be described.

Example

One kilogram of Korean beef cattle raised in Sancheong-gun, Gyeongsangnam-do, Korea was prepared and fat and fascia on its surface were removed. 20 g of water was mixed with 20 g of sun salted salt, 45 g of kochujang (Ottogi, Korea), 10 g of onion powder, 10 g of garlic powder, 10 g of ginger powder and 4 g of mist powder, . The saline-coated Hanwoo was put in a sealed container and was dipped in the container at 2 ° C for 7 days. Separately, the large intestine of Hanwoo raised in Sancheong-gun, Gyeongsangnam-do, Korea was prepared and the surface fat was removed and washed with water. The large intestine was filled with the dandelion-free Hanwoo. After the first fermentation for 30 days at a temperature of 4 ° C and a humidity of 80%, the second fermentation was performed for 50 days at a temperature of 13 ° C and a humidity of 65% . Olive oil (Cheil Jedang, Korea) was applied to the colonic surface of the prepared Hanwoo ham.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Of course it is possible. Accordingly, the scope of the present invention should not be construed as being limited to the above-described embodiments, but should be determined by equivalents to the appended claims, as well as the following claims.

Claims (5)

(A) removing fat and fascia from the surface of the cow;
(B) 1.4 to 3 parts by weight of water, 1.4 to 3 parts by weight of water, 2.7 to 5.5 parts by weight of hot pepper paste, 0.6 to 1.5 parts by weight of onion powder, 0.6 to 1.5 parts by weight of garlic powder, 0.6 to 1.5 parts by weight of ginger powder, And 0.2 to 0.5 part by weight of a mist powder are mixed to prepare a dyed dyestuff and applied on the surface of the cow;
(C) pouring the Hanwoo into a hermetically sealed container at 0 to 4 ° C for 5 to 10 days;
(D) removing and washing the fat on the surface of the Korean penis;
(E) filling the bovine Hanwoo into the large intestine;
(F) first aging the cattle-filled cattle at 2-4 占 폚 for 10 to 40 days; And
(G) a step of aging the Hanwoo which has undergone the first aging step at 10 to 15 캜 for 10 to 60 days. The method according to claim 1,
Further comprising the step of applying the edible oil to the large intestine surface of the Hanwoo which has undergone the second aging step. The method according to claim 1,
Wherein the Hanwoo bean is at least one selected from the group consisting of red bean, crab, shallow, front leg, beard, and bean curd. The method according to claim 1,
Wherein the Hanwoo is raised in Sancheong-gun, Kyungsangnam-do, Korea. A Hanwoo ham produced by the method of any one of claims 1 to 5.