KR20150117038A - Method for manufacturing dduckgalbi using Dioscorea powder - Google Patents

Method for manufacturing dduckgalbi using Dioscorea powder Download PDF

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Publication number
KR20150117038A
KR20150117038A KR1020140042263A KR20140042263A KR20150117038A KR 20150117038 A KR20150117038 A KR 20150117038A KR 1020140042263 A KR1020140042263 A KR 1020140042263A KR 20140042263 A KR20140042263 A KR 20140042263A KR 20150117038 A KR20150117038 A KR 20150117038A
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KR
South Korea
Prior art keywords
meat
manufacturing
processed meat
powder
crushed processed
Prior art date
Application number
KR1020140042263A
Other languages
Korean (ko)
Inventor
이영수
Original Assignee
주식회사 미스터모리
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 주식회사 미스터모리 filed Critical 주식회사 미스터모리
Priority to KR1020140042263A priority Critical patent/KR20150117038A/en
Publication of KR20150117038A publication Critical patent/KR20150117038A/en

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    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates

Abstract

The present invention relates to a method for manufacturing crushed processed meat with a yam powder. The method for manufacturing crushed processed meat with a yam powder, according to the present invention, comprises the following steps: putting an additive, in which yam powder and purified water are mixed at a weight ratio of 1:10, in a crushed processed meat half-finished product in which meat, vegetables, and other condiments are mixed, and mixing the same for about two minutes; and maturing the same at 3-5°C for 12 hours. Provided is the method for manufacturing the crushed processed meat, capable of: providing meat having excellent nutrition by containing the yam powder additive; preserving unique chewy food texture and flesh of the crushed processed meat without a chemical additive; and preventing the disappearance of unique meat flavor due to a long time process.

Description

[0001] Description [0002] METHOD FOR MANUFACTURING DUCKGALBI POWDER USING DISTRIBUTION [

The present invention relates to a method for manufacturing a ryegrass using powdered maize, and it relates to a method for manufacturing crushed processed meat made from domestic natural rye powder, comprising the step of adding a mash powder to enhance the smell of meat, The present invention relates to a method for manufacturing a powdery mildew of a powdery mildew of a powdery mildew,

The main ingredients of Korean traditional medicinal herbs are starch, sugar (glucose, fructose) and mucin (mucin), and include glucosamine, tyrosine, leucine, prutamate, arginine and digestive enzyme diastase.

It is known that natural margarine has a great effect on the prevention of diabetes by promoting insulin secretion, and it has been proved that it has various effects as follows.

1) Improve learning ability, relieve hangover, lower blood sugar, skin beauty, strengthen energy, promote digestion, improve constipation

2) diarrhea improvement, fatigue recovery, pulmonary tuberculosis, nourishing tonic effect

3) Dyspepsia, neuralgia, visual impairment, memory improvement, blood pressure normalization effect

4) Cholesterol removal, skin care effect

Mucin can prevent gastric wall, peptic ulcer, etc. It is good for hypertension and nutrition of diabetic patients, and it is known that it has good effect on excessive stress and neurological symptoms.

Rokkabi has been widely known to ordinary people since the early 1990s as a form of crushed processed meat rather than a traditional manufacturing method, and now it has become a grilled product for grinding processing.

The present invention relates to the application of the rice cake, which is a cooked food for crushing processed meat using the domestic natural mash powder having excellent beneficial ingredients as described above, to inform the world of the superiority of the rice cakes and to develop application culinary using natural horseradish powder And a vegetable and other seasonings for enhancing nutrition and function, and to provide a method for manufacturing a powdery mildew cake according to an optimum recipe.

In order to achieve the above object, the present invention provides a method for preparing a mixture of meat, vegetables, and other seasonings, which comprises mixing crumb processed meat with a mixture of natural horseradish powder and purified water at a weight ratio of 1:10, And aging at 5 ° C for 12 hours.

According to the present invention, there is provided a meat production method for preventing the disappearance of the flavor peculiar to a meat by a long process, which is excellent in nutrition and contains nutritive liquid added with maltose, preserves the unique texture and meat quality unique to the crushed processed meat without chemical additives.

1 is a view illustrating a manufacturing process of the present invention.

The main meat of the present invention is beef and pork meat, and provides a method of manufacturing a powdery tangybok bale according to an optimal recipe through the above process. The entire manufacturing process of the present invention proceeds as follows.

The preparation of the first stage spice mixture consists of soy sauce, sugar, chopped garlic, black pepper powder, sesame oil, ginger juice, onion juice, sake, honey, sesame, syrup, rice flour, cooking oil and seasoning.

The preparation of the second stage phosphorus mixed aging solution is carried out by mixing the dried green powder at a moisture content of 10 to 12% in a weight ratio of 1:10 with purified water and mixing the fruit extract with the green powder at a weight ratio of 1: 5.

The aging of the agar mixed solution prepared in Step 2 in Step 3 is aged at 3 ~ 5 ° C for 12 hours.

The meat mixture in step 4 is added to a vacuum aging machine at a rate of 100 kg per 1 liter of the aging solution prepared in step 3 and aged at 2-4 ° C for 24 hours.

In the fifth stage of the secondary aging, the primary aged mixture in the fourth stage is chilled at 3 ~ 5 ° C.

None.

Claims (3)

A step of producing a raw material and an additive liquid of the additive liquid Adding crushed meat such as pork, beef, and broiler meat to produce crushed meat The additive liquid selected in claim 1 and the product prepared through the other methods 1 and 2
KR1020140042263A 2014-04-09 2014-04-09 Method for manufacturing dduckgalbi using Dioscorea powder KR20150117038A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020140042263A KR20150117038A (en) 2014-04-09 2014-04-09 Method for manufacturing dduckgalbi using Dioscorea powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020140042263A KR20150117038A (en) 2014-04-09 2014-04-09 Method for manufacturing dduckgalbi using Dioscorea powder

Publications (1)

Publication Number Publication Date
KR20150117038A true KR20150117038A (en) 2015-10-19

Family

ID=54399388

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020140042263A KR20150117038A (en) 2014-04-09 2014-04-09 Method for manufacturing dduckgalbi using Dioscorea powder

Country Status (1)

Country Link
KR (1) KR20150117038A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180130880A (en) 2017-05-30 2018-12-10 정읍시 Method for manufacturing tteokgalbi comprising oat

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180130880A (en) 2017-05-30 2018-12-10 정읍시 Method for manufacturing tteokgalbi comprising oat

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