KR20150062174A

KR20150062174A - Making method of smoked lamb using salicornia herbacea

Info

Publication number: KR20150062174A
Application number: KR1020130143328A
Authority: KR
Inventors: 양다형; 김정수
Original assignee: 양다형
Priority date: 2013-11-22
Filing date: 2013-11-22
Publication date: 2015-06-08

Abstract

The present invention relates to a method for producing a lamb smoked meat using a salicornia herbacea. According to the present invention, the method for producing a lamb smoked meat using a salicornia herbacea includes: a seasoning preparing step for preparing a seasoning by mixing onion, garlic, peppers, ginger, maltodextrin, hydrous crystalline glucose, polymix, and refined sugar; a salicornia herbacea extract preparing step for preparing a salicornia herbacea extract; a salicornia herbacea wine producing step for mixing salicornia herbacea powder with green barley powder, malt, and water and fermenting a mixture to produce a salicornia herbacea wine; a seasoning producing step for mixing the prepared materials with the seasoning, the salicornea herbacea extract, and the salicornea herbacea wine to produce spices; a mixing step for evenly adding the spices to a lamb meat, and mixing the spices with the lamb meat to produce seasoned lamb meat; a meat ripening step for ripening the seasoned lamb meat to produce a ripened meat; a biscuit firing step; and a glaze firing step. According to the present invention, general eaters can eat without repulsion and the producing speed of the entire smoked meat is increased and the eaters can feel soft and moist texture.

Description

{Making method of smoked lamb using salicornia herbacea}

The present invention is an improvement of Patent Application No. 10-2009-0031008 filed by the applicant of the present invention,

To minimize the smell caused by the smell of lamb

The present invention relates to a method for manufacturing a smoked mutton lamb using a green tea plant.

The smoked dish removes the moisture to make it dry, and penetrates the preservative ingredient in the smoke,

As well as removing the smell of the meat from the smell of the fish meat, it tastes the taste of the ingredients. Therefore,

The formula is widely used.

Generally, salt is used for the liver in the smoked cooking of chicken.

However, when sodium is contained in salt, if you take too much, high blood pressure, various adult diseases,

And the reason why Koreans get cancer is that it takes a lot of time to eat spicy, sour, and stimulating foods.

Because it is the present situation, it is inevitable to reduce the amount of salt used for smoked chicken to meet the liver,

.

In addition, chicken breasts consist of pure fat with low fat content,

Poultry meat is not popular among the chicken meat fields, and it is inevitably tasteless due to water loss during smoking.

As a result, while maintaining a salty taste and harmless to the human body is used as a substitute seasoning, and loss of moisture in smoked

Research on the method of smoked mutton that can minimize not only the taste but also increase the taste was requested.

Therefore, the applicant of the present invention has filed a patent application for a "method for manufacturing a smoked mutton lamb" (Korean Patent Publication No. 10-2009-0031008)

All.

The above-described technique reduces the consumption of sodium by adding green tea instead of adding salt to the sauce,

So that it can be taken.

However, the green tea has a distinctive scent.

There was a problem of providing rejection to most of the dishwashers except the wealthy ones.

Particularly, in the above-mentioned technology, the fermented alcoholic beverages were added at the preparation of seasoning to reduce the odor thereof,

There was a problem that it was difficult to reduce the smell unique to Hanchoshi only by the addition of Cheongbori.

The present invention is directed to solving the problems arising in the above-mentioned prior art patent and further improving it

, And use green tea instead of salt, but use green tea, blueberry, koji, and water to produce green tea wine and then prepare seasonings

Adding sauces and herbal wines to prepare sauces makes it possible to produce sauces that are unique to Hamcho

To provide a method of manufacturing a smoked mutton lamb that minimizes the smell and allows the general smokers to eat without objection

to be.

In addition, by using the green tea planted with the seasoning ingredients and the green tea wine, the aging time is shortened compared with the conventional method,

And to improve the production speed of smoked grill.

Especially, Hamcho wine is not a method of simply storing and storing green tea in alcohol or soju,

, Added to water together with the yeast, and fermented at a temperature of 16 to 18 degrees for 40 to 50 days,

I can feel the smell of lamb without the smell from the smoked grill

I would like to feel non-moist and soft.

In addition, since the enzyme that decomposes the protein is included in the inside of the green tea,

It is possible to break down the surface protein and to change it,

So that the protein can be safely stored before the meal.

In order to solve the above-mentioned problems, the present invention provides a method for producing smoked mutton roasted lamb meat using onion, garlic,

28.2: 12: 6.5: 15: 8.3: 9.5: 10.5: 1, in which the content of glucose, ginger, maltodextrins, hydrocrystalline glucose,

0 < / RTI > weight ratio to prepare a seasoning; A preparation step of preparing a green tea extract;

The mixture of green tea powder, blueberry powder, koji, and water were mixed at a weight ratio of 3: 2: 1: 6,

A green tea wine producing step of producing green tea wine; The prepared materials were seasoned, green tea plantain,

In a weight ratio of 1: 1: 1 to prepare a sauce; After preparing the lamb,

The weight of the pork is 1.8 ~ 3: 98.2 ~ 97 so that the weight ratio of the lamb is added to the spice,

A step of preparing a lamb meat sauce, which is uniformly prepared; The lamb broth was incubated at 25 to 30

Aging for a period of time to produce aged material; To supply fumes using oak sawdust from the Smoke House

And an inner temperature of 51 to 53 ° C for 30 to 45 minutes to produce an ungulked water;

Smoked House uses oak sawdust to supply fumigant, while maintaining the internal temperature of 81 ~ 98 ℃ for 15 ~ 25 minutes.

And a chaebol baking step of baking the lamb with roasted lobster.

According to the present invention, green tea is prepared by using green tea instead of salt, using green tea, green tea,

When manufacturing the spice by adding Hamcho extract and Hamcho wine at the time of manufacture,

A method of making a smoked mutton lamb that can be consumed by ordinary caterers with minimal discomfort by minimizing the characteristic odor

/ RTI >

The production rate of smoked grill is improved.

I can feel the smell of lamb without the smell from the smoked grill

Non-moist and soft feeling can be felt.

It is possible to break down the surface protein and to change it,

So that the protein can be safely stored before the meal.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for manufacturing a smoked mutton lamb using the green tea of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings,

It is like a sound.

1. Preparing for seasoning

Prepare seasonings by mixing onion, garlic, pepper, ginger, maltodextrin, hydrocrystalline glucose, premixes, and white sugar.

At this time, the most suitable mixing ratio of seasoning is onion, garlic, pepper, ginger, maltodextrin, hydrocrystalline glucose,

Sugar in a weight ratio of 28.2: 12: 6.5: 15: 8.3: 9.5: 10.5: 10.

2. Preparation stage of green tea extract

Prepare a green tea extract.

Green tea plantations prepare commercially available green tea leaves.

Typically, there are 'Wonwoncho's solution' of 'Wooriwon Food'.

Green tea is called Salicornia herbacea L. 'S europeae L.' and is found on the west coast and the south coast.

It is an annual plant that grows relatively often.

Green tea is green and fleshy and turns red when it is autumn. The stem is upright,

One is divided, and the height grows to 10-30 centimeters.

The leaf is opposite to the upper part of the nodule, is scaly and the flower blooms in August ~ September,

It rises in three spots in the groin, and it is greenish with a whole spike of Isaac.

Among the three flowers, the central one is larger than both, and the epidermis is fleshy in its pocket shape,

It is like a wing and is wrapping its fruit.

There are 3 stamens, the horns are out, the style is 1 and short, the fruit is follicular and flat ovate.

About herbaceous plants In North Korea, herbal composition and use of herbaceous plants were examined for β-cyanidin, choline,

It contains Betaine, Sulfate, Tannin, Alkaloids (Salicornine, Saligervin, Alcaloids C, D)

It is said that it contains Lloyds, and it is said that it is out in the private sector, and it gives out pills, sweat,

It is also said to be used in inflammatory diseases of the bladder or in helping digestion.

On the other hand, green tea was rich in choline, bittern, polysaccharide, dietary fiber and various minerals.

Choline is a substance that is essential for the synthesis of sphingomyelin, a substance that constitutes the nerve cell membrane. It is called "memory vitamins"

, Which greatly contributes to the action in the brain, enhances the learning ability of examinees, and has a great sedative effect on Alzheimer's disease

.

Vitenin plays a major role in the elimination of toxins in the liver and in the regulation of osmotic pressure and has an excellent effect in the treatment of fatty liver

.

In addition, there is a polysaccharide that enhances immune function in addition to abundant amino acid.

It is known that it excelles immunity enhancement functions such as sulfur mushroom.

In the present invention, the salt is not used and the liver is controlled through the salty taste of green tea by using the green tea

The beneficial effect of the medicinal ingredient of La rancha extract was obtained.

3. Hancho wine making stage

And fermented to produce Hamcho wine.

When the liver is tasted using only the above-described green tea extract,

Lynn comes out of the cooked lamb.

While this is only favorable to a small number of smokers who prefer a smell, the majority of smokers are disliked

It becomes a target of non-preference such as a meal.

Therefore, the inventors of the present invention have found that, in order to minimize the smell of green tea while minimizing addition of other materials

While experimenting in various ways, we were able to produce Hamcho wine using green tea powder, blueberry powder, yeast, and water.

When used as a seasoning material together with the above-mentioned Hamcho extract,

So that you can feel a moist and soft eating sensation rather than a feeling of eating a lump of lamb.

It was.

Especially, by protecting the lamb's protein by preparing Hamcho wine including the blueberry,

It is possible to protect the quality and eat it safely.

At this time, the weight ratios of green tea, blueberry, koji and water were experimented at various ratios. As a result, green tea powder,

Is mixed at a weight ratio of 3: 2: 1: 6, the degree of alcohol is not high, and the smell of the hamchochon juice is reduced

And it was found to soften the meat quality.

In particular, after putting the green tea, blueberry, leaven and water in the container, it is fermented for 40 to 50 days at a cool temperature of 16 to 18 degrees

It is the most gentle flavor when adding Hamcho wine,

It was found that the odor was less.

Here, it is possible to use the yeast sold in the market, but it is preferable to mix the yeast with the husked wheat,

I put this in a nutmeg, I stepped on my heels and then I put it in a well-ventilated place, the mold and yeast

When the leek is finished, it is possible to produce excellent leek wines when using this leek.

In addition, when blending Cheongbori and Green tea with water, you can use 70 ~ 90 degrees of hot water,

It was found that the best result was obtained when lukewarm water of about 25 to 35 degrees was used.

At this time, it is better to use only pure liquid by filtering out the mash of produced Hamcho wine.

4. Seasoning stage

The prepared materials are seasoned, and the seasoning is prepared by mixing the green tea plantain and the green tea wine.

At this time, the weight ratio of the green tea plant and the green tea plant is very important when preparing the seasoning. Even if the amount of the green tea plant is slightly increased

It is easy to smell, whereas when the amount of the wine is increased, the smell of alcohol tends to be smoothed.

Therefore, the weight ratio of 1: 1 is most preferable for the Hamcho extract and the Hamcho wine, and when the seasoning is included, the weight ratio of 1: 1: 1

It is possible to produce a good seasoning.

5. Step by step

After preparing the lamb, the sauce and the lamb are mixed so that the weight ratio of 1.8 ~ 3: 98.2 ~ 97 is the lamb

After the addition, the lamb is added to the lamb.

The preparation of lamb is to remove the hair and intestines of the chicken and cut out only the lamb, and it is 1 ~ 3cm wide and 5 ~ 10cm long

Prepare lamb meat by slicing to full size.

At this time, considering the thick part and the thin part because there is a lot of flesh, it is cut to the similar size,

It is not limited because the size to be written varies.

This allows the fat to easily escape from the flesh of the fat, making it less likely to feel before and after eating

This is to ensure that the seasonings are well absorbed during the smoked process.

6. Ripening stage

The aged mutton is aged at a temperature of -2 to 0 degrees for 25 to 30 hours to prepare a mature product.

Aging is to keep the proper amount of moisture and oil to have the best meat quality, prevent the seasoning from getting thin,

The time was determined in accordance with the method of "Method for manufacturing roasted lamb meat" (Korean Patent Laid-Open Publication No. 10-2009-0031008)

And aging for a shorter period of time.

It is thought that the speed of ripening is accelerated by the use of Hamcho wine as compared with the conventional method.

All.

7. Unglazed stage

Smoked house was supplied with fescue using oak sawdust, and under the condition of internal temperature 51 ~ 53 degree,

Manufacture of unglazed water.

At this time, the smoked house is put into a teaspoon with aged water.

The ungulking temperature of the unglazed stage is determined by the method of "

Bulletin 10-2009-0031008), which is due to the use of Hamcho wine, the higher the degree of aging

It is considered that even if the penetration of moisture is higher and the temperature is relatively higher, it is possible to prevent damage to the meat.

That is, since it is relatively long in the temperature range of 30 to 45 minutes at a higher temperature than the conventional method,

Improves the speed and prevents the loss of moisture, minerals and proteins even though it smokes at high temperature.

And the like.

8. The chaebol's grilling stage

In the smokehouse, oak wood sawdust was used to supply fumigants, while the inside temperature was 81 to 98 degrees.

We make smoked lamb.

The time for roasting the chaebols is about 15 ~ 25 minutes.

The ungulked water produced in the ungrafting stage was baked while being turned over to a higher temperature in the ungulking stage,

We finish smoked grill.

Since the moisture loss is most likely to occur during the high temperature chrysanthemum roasting stage,

Only enough to be done.

The smoked mutton roast of the present invention produced through the above-described process was prepared by adding the "

(Korean Patent Laid-open Publication No. 10-2009-0031008), the unique scent similar to that of shellfish soup disappears.

And the quality of the meat will be increased.

The roasted lamb of the present invention, which has been completed until the chaebol has been roasted, can be vacuum-packed and supplied to consumers.

Example 1: Preparation of smoked lamb

After purchasing 1kg of wheat containing shells on the market, add the following water and knead it.

After putting on the heel of the nuruk frame, he left it for 20 days in a well-ventilated place and finished the yeast.

After the yeast was prepared, blueberry and green tea were purchased from the market, processed into powder, and then 300 g of the prepared green tea powder,

200g of barley powder, 100g of yeast, and 600g of water are uniformly mixed and then put into a poison for fermentation for 45 days.

.

At this time, the inside temperature of the poison was adjusted in a cool shade so as to maintain the state of 16 to 18 degrees.

On the other hand, a mixer was prepared for seasoning, and then 282 g of onion, 120 g of garlic, 65 g of pepper, 150 g of ginger,

83 g of Trine, 95 g of hydrocrystalline glucose, 105 g of formic acid, and 100 g of whitish white were added and mixed to prepare seasonings.

We prepared 100g of 'Wonwon saekwon juice' of 'Woori One Food' with Hamcho extract.

100 g of each of the prepared green tea wine, seasoning, and green tea extracts were prepared and mixed to prepare 300 g of seasoning

Respectively.

After purchasing a chicken on the market, remove the hair and intestines of the prepared chicken, cut out the lamb only, and measure the width of 1 ~ 3 cm, length 5

To 10 cm, and the mixture was added to the container. Then, the prepared seasoning was added to the container,

The lamb meat loin was prepared.

The prepared mutton was put into a low temperature aging hull and aged for 28 hours while setting the aging hight temperature at -1 degree,

Respectively.

After the oak sawdust was added to the smoke house, the aged material was taken out from the low-temperature aging paddy,

Into the inside of the Smoke House, then operate the smoke house to supply the smoke using oak sawdust.

.

At this time, the inside temperature of the smoke house was set to be in a range of 5 to 53 degrees to prepare the pregrown product.

After removing the prepared ungulked water from the smoke house, set the smoke house to have an internal temperature of 81 to 98 degrees

Then, it was put on a wicker, and ungroked water was put into a smokehouse and roasted for 20 minutes to prepare a lamb smoked roast.

Lamb preparation stage: S100 smoked lamb preparation stage: S200
First aging step: S300 Second aging step: S400
First Steps: S500 Chaos Steps: S600

Claims

A method for producing a lamb smoked roast,
Onion, garlic, pepper, ginger, maltodextrin, hydrocrystalline glucose, premixes, and white sugar to prepare seasonings
Ning preparation step;
A preparation step of preparing a green tea extract;
The mixture of green tea powder, blueberry powder, koji, and water were mixed at a weight ratio of 3: 2: 1: 6,
A green tea wine producing step of producing green tea wine;
A sauce preparation step of preparing the sauce by mixing the prepared ingredients with seasoning, green tea plantain and green tea wine;
After preparing the lamb, the sauce and the lamb are mixed so that the weight ratio of 1.8 ~ 3: 98.2 ~ 97 is the lamb
A step of preparing a lamb broth by adding a seasoning to the lamb after the addition;
Aging the lamb broth at a temperature of -2 to 0 degrees for 25 to 30 hours to produce a fermented product;
In smoke house, smoke is supplied by using oak sawdust, and the temperature is kept at 51 ~ 53 ℃ for 30 ~ 45 minutes
A preliminary step of preparing ungulked water by ungulking;
Smoked House uses oak sawdust to supply fumigants, while maintaining internal temperature of 81-98 degrees for 15-25 minutes
A chaebol roasting step of roasting a chaebol to produce a smoked mutton lamb,
A Method of Making Smoked Lamb Using Green Tea.

The method according to claim 1,
In the seasoning step,
Seasoning, green tea extract, and green tea wine are mixed at a weight ratio of 1: 1: 1 to prepare sauce.
A Method of Making Smoked Lamb Using Green Tea.

The method according to claim 1,
The seasonings were divided into two groups: onion, garlic, pepper, ginger, maltodextrin, hydrocrystalline glucose, premix,
15: 8.3: 9.5: 10.5: 10.
A Method of Making Smoked Lamb Using Green Tea.