KR20150042445A - Press ham comprising pickle shrimp and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a pressed ham, which is manufactured by adding fermented pickled shrimp to parts of pork like hind legs used as a raw meat of the pressed ham, people dislike, and accordingly maintains flavor and tissue wherein the pickled shrimp has effects of increasing preference, assigning flavors, working digestion and decreasing the level of cholesterol, and a manufacturing method thereof, which comprises a step where raw meat and fat of pork are prepared by being trimmed, chopped into 3 to 5 mm and weighted, and some chopped raw meat are firstly mixed with natural salt, celery powders, phosphate, pickled shrimp and purified water in a mixer for 1 to 2 min, thereby making a curing particle meat.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a press ham and a press ham,

The present invention relates to a process for producing pressed ham and press ham to which shrimp is added. Specifically, the present invention relates to a method for producing a fermented soybean paste, which comprises fermented shrimp fermented so as to maintain taste and texture in a raw meat of a non-favorable region of pork such as Fuji, and added with a salted shrimp having an effect of increasing taste, flavor, digestive power and cholesterol reduction Press ham and press ham.

In the manufacture of meat products (ham, sausage, cans, etc.) in general, salt is a protein membrane that can easily dissolve salt-soluble proteins in fat emulsions formed from meat protein, fat, and water, It helps to form.

Salt also provides a unique flavor to the product and not only plays a decisive role in the quality of the final product, such as emulsifying power, but also improves shelf life by lowering the water activity of the product. Generally, 1.5 ~ 2.5% of salt is added to meat products, and the heat yield and emulsion stability of the final product depending on the concentration of salt are proportional to the concentration.

Koreans generally think that the salt content is 1.6 ~ 1.8%, and that the meat products are generally squeezed. Especially, the cans are believed to be very sour with added salt content of 2.0 ~ 2.6%. The canned product is a sterilized product, so the salt content does not have a big effect on the storage stability, but it has a great influence on the texture and odor, and it wants the low salt.

Salt has these advantages, but if salt is added a lot, sodium content is increased and it is not good for health such as adult diseases. Recently, efforts have been made to lower sodium intake (sodium daily recommended dose 2,000 mg / day ).

However, when taken at the same time as minerals such as sodium salt in the intake of sodium, the increase in blood pressure is relatively suppressed research has been announced that the recent demand for sun saliva is increasing.

With this principle, shiatsu was added to produce meat products.

Salted shrimps have been widely used as seasonings for rice dishes, seasonings for kimchi, soup, soup, steamed rice, steamed rice, etc., and are representative foods of traditional salted fish with anchovy sauce. The reason why this shrimp sauce is widely used as a seasoning food is because of its sweet taste and good taste due to various flavor components showing positive power. The unique shrimp flavor of shrimp sauce is mainly glycine and also contains tough amino acids such as proline, arginine, alanine, glycine and lysine. In addition, the shrimp sauce is rich in calcium, and the protein degrading enzyme is abundant in the shrimp gut, making it a good digestion agent for foods containing meat.

Especially, the taste and flavor of the shrimp sauce is not only dependent on the freshness, saltiness, maturation temperature and maturation conditions of the raw shrimp, but also the nutritional composition of the shrimp sauce. The shrimp shrimp prepared by aging in the crypts of Gwangcheon province in Chungcheongnam-do proved to be the best in terms of quality and flavor.

In addition, protein and calcium are the main nutrients of shrimp as a raw material of shrimp sauce. Protein of shrimp has all eight essential amino acids including methionine and lysine. In addition to these essential amino acids, Glycine and Betaine, which are unique sweet taste amino acids, are added to give a unique flavor to shrimp. Especially, it is known that betaine not only has a good taste but also has a tonic effect and reduces cholesterol level.

It is also known that shrimp, which is a raw material of shrimp sauce, is rich in chitin due to its high water content.

The chitin is composed of an amino sugar (an amino derivative of a sugar), which is a molecule constituting a protein. The chitin has a form in which N-acetyl-D-glucosamine is polymerized with a beta-1,4 bond and a free amino group (Chitosan). Chitin and chitosan have been reported to prevent the absorption of cholesterol in the human body and thus have an effect to prevent hypertension.

In addition, shrimp contains about 164mg of cholesterol per 100g of edible portion. In addition to this cholesterol, it contains highly unsaturated fatty acid which lowers the amount of cholesterol in the blood and taurine, which is good for patients with arteriosclerosis, hypertension, .

This shrimp is famous for the shrimp shrimp in Gwangcheon province. The shrimp are very fresh shrimp, and the salt is added to 70 ~ 75wt% of shrimp with 25 ~ 30wt% salt, It is kept constant at 13 ~ 16 ℃ and it is produced by fermentation and aging by storing for 2 ~ 4 months in a cave of 30 ~ 150m depth which is always maintained at 80 ~ 85%.

It is known that the shrimp shrimp in Gwangcheon province are fermented and matured under the optimal conditions described above, so that they have superior nutritional characteristics compared with general shrimp or general shrimp.

Therefore, the present inventor has provided a press ham having a low salinity, rich in calcium and digestive functions, and excellent in flavor by putting salted shrimps into a press ham made of pork.

[Patent Literature]

[Patent Literature 1] Patent Registration No. 0772812 Natural seasoning added to meat products and meat products using them (November 01, 2007)

[Patent Literature 2] Patent Registration No. 0350827 A method for manufacturing processed ham and sausage-type beef flour based on soybean (Aug. 19, 2002)

In the present invention, when adding pressured salted shrimp to the press ham, the minerals added to the shrimp are consumed. At the same time, the richness and flavor of the amino acids are increased, And to supplement minerals such as calcium, which are insufficient for pork.

Another object of the present invention is to remove the odor in pork by adding salted shrimp to prepare press ham, and to further increase the pork tenderness of pork.

Another object of the present invention is to provide a low-salt meat product by adding salted shrimp to a press ham.

In order to accomplish the above object, the present invention relates to a method for preparing chopped raw meat by chopping and weighing 3 to 5 mm after careful handling of raw meat and fat, and adding chopped raw meat to a mixer in combination with sun salt, celery powder, After 2 minutes of primary mixing, vitamin C, white sugar, cochineal dye, combined seasoning and purified water were mixed together for 2 to 2 minutes, followed by mixing with soy protein isolate for 10-15 minutes. Thereby forming a bodied ground meat;

The remaining raw meat was placed in a cutting machine and cut at a high speed of 500 rpm for 5 to 8 times and then cut into pieces at 3,300 rpm with sun salt, celery powder, phosphate, yeast extract, shrimp, sodium bicarbonate and ice. After stopping, add the prepared fat, vitamin C, white sugar, complex seasoning and cochinil pigment, cut until the internal temperature reaches 7 ° C, stop working at 7 ° C, add soy protein isolate, Lt; RTI ID = 0.0 > C, < / RTI >

The granulated meat and the emulsified meat in the refrigerated storage are put in a cutter and maintained in a vacuum state for 5-8 minutes to mix the granulated meat and the emulsified meat to prepare a mixture;

Filling the mixed mixture into the casing or the retainer;

The filled mixture was heated at 50 to 55 ° C for 30 to 50 minutes, dried at 50 to 65 ° C for 10 to 20 minutes, smoked (fuming) at 50 to 65 ° C for 10 to 20 minutes, Heat treatment for 120 minutes;

Cooling the heat-treated mixture in a refrigerator at about 2 ° C until the center temperature is lower than 5 ° C to complete press ham;

And the shrimp sauce can be increased in flavor of the press ham using a liquid or a liver or using powder or particles.

The present invention relates to a method for producing pressed ham comprising adding salted salted shrimp to a large quantity of amino acids, which are contained in a large amount of amino acids, thereby increasing the richness and flavor of the pressed ham, In addition, it is possible to increase the richness of pork by removing the pork meat.

The method for producing pressed ham with added shrimp of the present invention will be described in detail below.

The present invention largely consists of a step of making bark particles, a step of producing emulsified meat, and a step of making a mixture.

First, 60-70% by weight of frozen raw meat and 10-20% by weight of fat are thawed to -1 to 4 ° C, and the fascia and tendon are removed, followed by chopping with 3-5 mm.

The chopped raw meat was mixed with a mixture of sun salt, celery powder, phosphate, yeast extract, shrimp, and purified water in a mixer for 1 to 2 minutes, and then vitamin C, white sugar, cochineal dye, complex seasoning, After mixing for 2 to 2 minutes, add soy protein isolate, mix for 10-15 minutes, and store in refrigerator.

The remaining raw meat was placed in a cutting machine and cut at 5-50 rpm at a high speed of 500 rpm and cut with 3,400 rpm of sun salt, celery powder, phosphate, shrimp, sodium bicarbonate and ice. After stopping, add prepared fat, vitamin C, white sugar, combination seasoning and cochinil dye, cut until the internal temperature reaches 7 ℃, stop working at 7 ℃, add soy protein isolate, Cutting to produce emulsified meat.

At this time, the shrimp sauce was used in a liquid state or in a liver, or in the form of powder or particles, thereby improving texture and flavor.

Next, the meat and the oiled meat in the refrigerated storage are put in a cutter and kept in a vacuum state for 5-8 minutes, followed by mixing to form a mixture by mixing the meat with the oiled meat.

At this time, the grains of meat and the emulsion batter can be mixed at a suitable ratio, for example, in a ratio of 40:60, 30:70, 50:50, etc. according to taste and texture preference, and only the emulsified material can be used alone .

Next, the mixed mixture is charged into the casing or the retainer as described above.

Next, the filled mixture is heated at 50 to 55 ° C for 40 to 50 minutes, dried at 50 to 65 ° C for 20 to 30 minutes, smoked (fuming) at 50 to 65 ° C for 10 to 20 minutes, Heat treatment for 60 ~ 150 minutes.

Next, the heat-treated mixture as described above is cooled in a refrigerator at about 2 DEG C until the center temperature becomes 5 DEG C or lower to complete the press ham.

Example

(One) salt pond Particle meat manufacturing

The bark particles are prepared by the following method.

First, the frozen raw meat and fat are thawed at a temperature of -1 to 4 ° C to remove the fascia and the tongue, and then chopped and weighed to 3 to 5 mm. The chopped raw meat is added to the mixer in the form of sun salt, celery powder, , Shrimp sauce, and purified water ½ were mixed together and mixed for 1 to 2 minutes. After a certain degree of binding, vitamin C, white sugar, cochineal dye, complex seasoning and purified water were added together and mixed for 2 to 2 minutes. Protein is added, mixed for 10-15 minutes, and stored in the refrigerator to complete the bark.

Part fee Raw material name Usage (% by weight) Sun salt 0.04 to 0.1 Celery powder 0.1 to 0.4 phosphate  0.1 to 0.3 Shrimp 0.2 to 0.8 Purified water 8 ~ 9 Vitamin C 0.02 to 0.04 White sugar 0.1 to 0.4 Cochineal pigment 0.05 to 0.1 Composite seasoning 0.8 to 2 Isolated soy protein 0.6 to 1.4

At this time, the purified water is used in an amount of 10% by weight based on 100% by weight of the grain.

(2) Manufacture of emulsified meat

The step of preparing emulsified meat is made by the following method.

The remaining raw meat was placed in a cutting machine and cut at a high speed of 500 rpm for 5-8 rotations. The cut was performed at 3,400 rpm by adding sun salt, celery powder, phosphate, shrimp, sodium bicarbonate and ice. After adding the prepared fat, vitamin C, white sugar, complex seasoning and cochineal dye, cut into 7 캜 until the inside temperature becomes 7 캜, stop working at 7 캜, add soy protein isolate, cut in vacuum until temperature reaches 12 캜 To produce emulsified meat.

At this time, the shrimp sauce was used in a liquid state or in a liver, or in the form of powder or particles, thereby improving texture and flavor.

Part fee Raw material name Usage (% by weight) Sun salt 0.1 to 0.05 Celery powder 0.1 to 0.30 phosphate 0.1 to 0.15 Shrimp 0.1 to 0.45 Purified water 8 ~ 9 Vitamin C  0.02 to 0.05 White sugar 0.1 to 0.5 Cochineal pigment 0.05 to 0.06 Composite seasoning  0.6 to 2 Sodium bicarbonate 0.1 to 0.4 Isolated soy protein 0.6 to 1.5

At this time, the cutter precooled the internal temperature by using ice, and 20% by weight of the ice is used for 100% by weight of the grain.

(3) Preparation of the mixture

The mixture is prepared by mixing the granulated meat and the emulsified meat in a refrigerator for 5 to 8 minutes while maintaining the vacuum for 5 to 8 minutes.

(4) Fill the mixed mixture into the casing or the retainer.

(5) The filled mixture is heat-treated by methods such as reding, drying, smoothing, and cooking.

(6) The heat-treated mixture is cooled to complete press ham.

Test Example  One

Test Example 3 (salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted %) And Comparative Example 1 (unused shrimp) were subjected to sensory evaluation such as taste, texture and mouthfeel of the pressed ham with added shrimp sauce.

The sensory test was conducted by 12 members of well-trained in-house panel members and 120 employees of the company by using the 5-point scale (5 points: very good, 1 point: very disliked) for overall taste, flesh elasticity and texture.

Sensory test result division  Test Example 1  Test Example 2  Test Example 3 Test Example 4 Overall flavor 3.3 4.3 3.8 3.2 Texture 3.5 4.1 3.6 3.1 Texture 3.6 4.0 3.7 3.2

Test Example  2

Table 4 shows the results of sensory evaluation such as freshness and freshness of pressed ham prepared in Test Example 2 and Comparative Example 1 in order to test a change in taste and odor according to addition of shrimp.

Sensory tests were conducted on 12 well - trained in - house panelists and 120 in - house executives. The 5 - point item scales (5 points: not very good, 1 point: odor and odor) Which is already very bad).

Sensory test result division Test Example 2 Comparative Example 1 already 3.5 3.6 Odor 3.3 3.5

Claims (4)

The frozen raw meat and fat were thawed below -1 to 4 ° C, and the fascia and the tendon were removed, and chopped and weighed at 3-5 mm.
The chopped raw meat was put into a mixer and mixed with sun-salt, celery powder, phosphate, shrimp, and purified water as primary ingredients for 1-2 minutes, and then vitamin C, white sugar, cochineal pigment, Followed by a second mixing for 1 to 2 minutes, adding a separated soybean protein, mixing the mixture for 10-15 minutes, and storing in a refrigerator to make a blanched ground meat;
The remaining raw meat was placed in a cutting machine and cut at 5-50 rpm at a high speed of 500 rpm and cut with 3,400 rpm of sun salt, celery powder, phosphate, shrimp, sodium bicarbonate and ice. After stopping, add prepared fat, vitamin C, white sugar, combination seasoning and cochinil dye, cut until the internal temperature reaches 7 ℃, stop working at 7 ℃, add soy protein isolate, Cutting meat to produce emulsified meat;
The granulated meat and the emulsified meat in the refrigerated storage are put in a cutter and maintained in a vacuum state for 5-8 minutes to mix the granulated meat and the emulsified meat to prepare a mixture;
Filling the mixed mixture into the casing or the retainer;
The filled mixture was heated at 50 to 55 ° C for 30 to 50 minutes, dried at 50 to 65 ° C for 10 to 20 minutes, smoked (fuming) at 50 to 65 ° C for 10 to 20 minutes, Heat treatment for 120 minutes;
Cooling the heat-treated mixture in a refrigerator at about 2 ° C until the center temperature is lower than 5 ° C to complete press ham;
And adding the fermented shrimp to the press ham. The method according to claim 1,
Wherein the shrimp sauce is in the form of a salted liquor shrimp, powder, or granules, and the shrimp sauce is added. The method according to claim 1,
Wherein the shrimp is fermented in the form of powder or granules. A press ham with added salted shrimp, which is characterized by the addition of salted shrimp during the production of press ham.