KR20160064301A - Juice of curing and curing method using it - Google Patents
Juice of curing and curing method using it Download PDFInfo
- Publication number
- KR20160064301A KR20160064301A KR1020140167318A KR20140167318A KR20160064301A KR 20160064301 A KR20160064301 A KR 20160064301A KR 1020140167318 A KR1020140167318 A KR 1020140167318A KR 20140167318 A KR20140167318 A KR 20140167318A KR 20160064301 A KR20160064301 A KR 20160064301A
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- Prior art keywords
- meat
- raw meat
- chitosan
- raw
- curing
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
Abstract
Description
The present invention relates to a drench liquid and a dirty duck method using the drench liquid, and more particularly, to a drench liquid and a dirty duck method using the same to improve quality of color, smell, softness, moistness, taste and the like of meat products.
Curing (salting) has long been used as a means of storage of perishable foods such as meat.
A brief history of the pond is that in the ancient Sumer society around 3000 BC there is a record of using salt for food and fish storage and that the use of salt for food storage in the Jewish community between 3000 and 1200 BC have. There is also evidence that ancient Chinese and Greek communities had salted fish at the table, and that Roman society also ate food after it was stored in salt water.
In particular, the Romanologist Cato, around the third century BC, recorded a three stage preservation of the ham. The preservation method of Ham's three-stage process recorded by Kato is as follows. First, purchase the pork ham area, cut the ankle, sprinkle salt on the bottom of the jar, place the face of the ham to the bottom, and cover the surface with salt. Secondly, the salt is sprinkled in the same way and the other ham is placed in the jar. The salt is sprinkled so that the meat and the slices do not touch each other, and after about 5 days, the ham and salt are removed and replaced with each other. Third, after 12 days of storage, take the ham out, shake the salt, leave it in the wind for 2 days, wipe off the salt on the ham surface on the 3rd day, apply olive oil mixed with vinegar, Hang it on the shelf to use.
On the other hand, today's soils are used not only as storage means, but also to improve the flavor of meat products and to prevent the occurrence of food poisoning bacteria Clostridium Botulinum ( Clostridium Botulinum ).
In other words, today's dirt is aimed at the coloring function to make the color of the meat product beautiful, the flavor enhancement function to enhance the flavor of the meat product, the antimicrobial function to inhibit the growth of the meat, and the storage function to increase the storage stability of the raw meat .
In addition, in today's method of dipping, a dipping method in which a dipping agent is applied to the surface of a raw meat or a dipping raw meat is dipped in a dry dipping liquid in which the raw dough is dipped in a dipping dipping liquid, have.
Double injected paddy soil is a paddy syringe or automatic paddle injecting paddy soils, and the paddy goes from inside to outside of the raw paddy. Such injectable dyestuffs have a rapid rate of progress and can inject the dyestuff liquid to the center of the raw meat, and the dyestuff liquid rapidly diffuses.
However, in the injectable dirt paper, the densities of the raw materials are changed due to the injection of the dripping liquid. As a result, the moisture and juices inside the raw materials are escaped as time passes and the water content inside the raw materials And it is difficult to maintain the juice. Therefore, when ham, sausage or the like is prepared using the injectable dacry bean, the prepared ham or sausage is rough and has a poor flavor.
The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for maintaining raw moisture in a distribution process and a processing process, And a dredging method using the same.
In order to solve the above-mentioned problems, the drench solution according to the present invention comprises 4.5 to 8.5 wt% of purified salt, 0.5 to 1.5 wt% of phosphate, 0.1 to 0.4 wt% of vitamin C, 1.0 to 3.0 wt% of glucose, 1.0% by weight of red wine, 1.5 to 3.5% by weight of red wine, 0.2 to 0.7% by weight of a chitosan aqueous solution of 0.5 to 3% by weight and the balance of water by weight.
Further, in the saline solution according to the present invention, the chitosan has a weight average molecular weight of 30-300 Kg and a daltone.
Further, in the saline solution according to the present invention, the saline solution is intended to be injected into raw meat.
According to another aspect of the present invention, there is provided a method for purging saline solution, comprising the steps of: (a) injecting a saline solution into a raw meat; (b) a dwelling liquid immersion step in which the raw meat is immersed in the salting solution at 0 to 10 ° C for 15 to 48 hours; And (c) a tumbling step of tumbling the raw meat in a tumbler.
The present invention can prevent the moisture of raw meat from escaping during the distribution and processing of the raw meat by preparing the saline solution using chitosan and sodium acetate. Therefore, processed meat products are excellent in color and odor, so that they will enhance the appetite of consumers, and they will soften and moisten the meat to provide a good texture to the consumers. In addition, through the combination of color, odor, softness and moistness, It has an effect of providing excellent taste.
Therefore, through the present invention, it is possible to increase the consumption of meat products when producing meat products, thereby making it possible to increase the income of the livestock farmers and to provide better meat products to the consumers.
Hereinafter, the drench solution according to the present invention and the drench solution method using the drench solution will be described in detail.
The drench solution according to the present invention contains 4.5 to 8.5 wt% of purified salt, 0.5 to 1.5 wt% of phosphate, 0.1 to 0.4 wt% of vitamin C, 1.0 to 3.0 wt% of glucose, 0.3 to 1.0 wt% of sodium acetate, By weight, 0.5 to 3% by weight of chitosan aqueous solution, 0.2 to 0.7% by weight, and the balance of water by weight. The chitosan can be used without any consideration of the weight average molecular weight as long as it can be dissolved in water, and it is preferable to use daltons having a weight average molecular weight of 30 to 300 kilos in order to facilitate the injection of the raw material.
Refined salt is the most basic material of the dyestuff and creates a desirable taste. Refined salt can be used by dissolving in water to facilitate penetration into the tissue through osmotic action.
This refined salt strongly binds to the positively charged group of the protein and the Cl ion binds weakly to the negatively charged group of the meat protein, thereby changing the isoelectric point of the flesh protein to a low pH and changing the space between the filaments of the flesh protein So that the raw meat retains a lot of moisture. In other words, refined salt improves the water holding capacity of raw meat.
In addition, refined salt improves the texture of the raw meat by increasing the ionic strength of the raw meat, thereby allowing a large amount of salty soluble protein to be extracted during processing of the meat product.
Furthermore, the refined salt increases the osmotic pressure of the raw meat to decrease the water activity, thereby increasing the storage stability of the raw meat.
Phosphates are used in meat products to improve water retention, reduce water loss, improve softness and juiciness (increase in pH, increase in ionic strength, separation of myofibrillar proteins). Phosphate also improves color of raw meat, stabilizes raw meat, and works with vitamin C (ascorbate) contained in raw meat during storage to prevent oxidation of raw meat.
Vitamin C is known to be essential for many metabolic processes. In other words, vitamin C is a collagen (the skin, tendon, bone, the protein that heals the wounds to form a protein synthesis), maintains the structural strength of the blood vessels constant, is related to the metabolism of certain amino acids, adrenal hormone synthesis And free. These vitamin C nourishes the body's immune system against disease, and when it is deficient, it causes scurvy in the human body.
In the present invention, vitamin C enhances the prevention of oxidation of raw meat by being included in raw meat as well as the above-mentioned pure function. In particular, vitamin C in raw materials lack of antioxidant effect of raw meat is low when the anti-oxidant effect is reinforced.
Glucose neutralizes the astringency of the salt and improves the taste, lowers the pH of the salt and improves the color.
When sodium acetate is mixed with the above-mentioned weight% in the present invention, meat quality of raw meat using raw meat is further softened, and taste and flavor are further improved. This is because chitosan keeps moisture and juices in the raw meat from escaping and seems to be retained in the moisture and juice of the raw meat during processing and distribution process such as fumigation.
Red wines soften the texture of raw materials. At this time, the tannin component of red wine softens the meat quality of the raw material. In addition, red wine contains a lot of polyphenols, and has strong antioxidant activity, reduces the accumulation of body fat in the body, and is beneficial to the human body when consumed with meat.
Chitosan is a substance obtained by deacetylation of chitin contained in crab lobster and shrimp shells. In 1811, the French naturalist, Bracco, discovered the unknown element, or chitin, in mushrooms. Then, in 1859, chemist Ruge deacetylated chitin to obtain a new material, and in 1894, scientist Hufe Zayira named it chitosan.
The chitosan activates senescent cells to inhibit aging, enhance immunity, and prevent disease. It also regulates the biorhythm with the function of activating the natural healing ability of the living body.
Chitosan also has a variety of effects. First, it plays a role of adsorbing and excreting excess cholesterol in the body, that is, acting as a cholesterol. Second, it inhibits the proliferation of cancer cells. Third, chloride ions that cause blood pressure rise are adsorbed, absorbed in the intestine, and then released to the outside of the body, thereby increasing the blood pressure and inhibiting the action of the blood pressure. In addition, there are effects of controlling blood sugar, improving liver function, discharging heavy metals and pollutants.
When chitosan is mixed with the above-mentioned weight% in the present invention, the meat quality of the processed product using raw meat is further softened and the taste and flavor are further improved. This is because chitosan keeps moisture and juices in the raw meat from escaping and seems to be retained in the moisture and juice of the raw meat during processing and distribution process such as fumigation.
Water dissolves the composition and maintains the moisture content and juiciness of the processed food product. In addition, water can compensate for moisture loss of the raw materials during the heat treatment of the meat product.
Hereinafter, the method of dredging using the drench solution according to the present invention will be described.
The drip solution according to the present invention is injected into the raw meat and the raw meat is immersed in the saline solution at 0 to 10 ° C for 15 to 48 hours and then the raw meat is tumbled.
At this time, the injection uses an injector and tumbles raw meat through a tumbler.
Tumbler refers to a machine that increases the perfection of meat products by extracting salty soluble protein, softening the meat and shortening the period of dying period due to physical friction. Tumbling refers to giving a physical friction to a tumbler with meat.
The meat product produced by such a dipping method is very soft in meat quality, has no catch, and has excellent taste. In particular, the chitosan and sodium acetate contained in the raw meat keep moisture and juice of raw meat for a long period of time, so that more delicious meat products are produced.
Meanwhile, various kinds of meat such as chicken, pork, beef and the like can be applied to the raw material in the present invention, and these raw materials are manufactured from various meat products such as ham, sausage, pork cutlet, and chicken.
Hereinafter, the present invention will be described in detail with reference to examples. EXAMPLES The specific examples are intended to illustrate the invention and are not intended to be limiting.
Example 1: Deposition method according to the present invention
600 g of refined salt, 100 g of phosphate, 24 g of vitamin C, 200 g of glucose, 60 g of sodium acetate, 230 g of red wine and 40 g of a chitosan aqueous solution containing 1.5% by weight of chitosan are mixed with 8000 g of water to prepare a dyestuff solution.
Subsequently, about 6000 g of the prepared drip solution is injected into 40 kg of raw meat using an injector, and the raw meat having been injected into about 3254 g of the remaining drip solution is immersed at a temperature of 7 캜 for 24 hours.
Subsequently, the raw meat is taken out from the saline solution, put in a tumbler, and tumbled.
Comparative Example 1: Bleaching method using a saline solution not containing sodium acetate
The sodium chloride solution of Example 1 does not contain sodium acetate, and the method of dredging is the same.
Comparative Example 2: Bleaching method using a saline solution not containing chitosan
The preparation of the saline solution of Example 1 does not include chitosan, and the method of dying is the same.
Comparative Example 3: Bleaching method using a saline solution not containing sodium acetate and chitosan
In preparing the saline solution of Example 1, sodium acetate and chitosan are not included, and the method of dying is the same.
Test Example 1: Sensory evaluation
The ham meat prepared in Example 1 and Comparative Examples 1, 2 and 3 was subjected to a fume heat treatment to prepare ham, and then the sensory evaluation of the color, smell, softness, moisturizing taste and taste of ham was carried out and the results are shown in Table 1 . The sensory evaluation in Test Example 1 averaged 10 participants, and the score was 5 points.
In general, the color, odor, softness, moisturizing, and taste (quality) of meat products are determined by the meat quality of the raw material itself and the moisture content of the cooked meat product. Even if a good meat quality raw material is used, It is difficult to produce high quality meat products if the moisture in the raw material can not be maintained continuously during the process, or if the moisture from the raw material is lost during processing. Therefore, in order to produce high-quality meat products, it is important to maintain the moisture of the raw meat as it is during the distribution and processing of the raw meat.
On the other hand, as shown in Table 1, it can be seen that Comparative Example 3 has a much lower quality rating than Comparative Examples 1 and 2. This suggests that sodium acetate or chitosan has a good effect on improving the quality of ham, presumably because sodium acetate and chitosan prevent moisture from escaping from the raw meat.
Further, as shown in Table 1, it can be seen that Comparative Example 2 has a very low evaluation on the quality of Comparative Example 1. This suggests that chitosan has a better effect on improving the quality of ham than sodium acetate because chitosan effectively prevents water from escaping from the raw meat rather than sodium acetate.
Furthermore, it can be seen that Example 1 has better evaluation of the quality of ham than Comparative Examples 1 and 2. As a result, it can be seen that when using chitosan and sodium acetate at the same time, it is possible to produce a ham having a very high quality. When chitosan and sodium acetate are used together, chitosan and sodium acetate interact to form chitosan and sodium acetate individually It is presumed that it is effective to prevent water from escaping from the raw meat rather than using it.
As described above, the present invention can prevent the moisture of raw meat from escaping during the distribution and processing of the raw meat by preparing the saline solution using chitosan and sodium acetate. Therefore, processed meat products are excellent in color and odor, so that they will enhance the appetite of consumers, and they will soften and moisten the meat to provide a good texture to the consumers. In addition, through the combination of color, odor, softness and moistness, Provides excellent taste.
Therefore, through the present invention, it is possible to increase the consumption of meat products when producing meat products, thereby making it possible to increase the income of the livestock farmers and to provide better meat products to the consumers.
Claims (4)
Wherein the chitosan has a weight average molecular weight of 30 to 300 kilograms.
Wherein the drip solution is intended to be injected into raw meat.
(b) a dwelling liquid immersion step in which the raw meat is immersed in the salting solution at 0 to 10 ° C for 15 to 48 hours; And
(c) a tumbling step of tumbling the raw meat in a tumbler.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140167318A KR20160064301A (en) | 2014-11-27 | 2014-11-27 | Juice of curing and curing method using it |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140167318A KR20160064301A (en) | 2014-11-27 | 2014-11-27 | Juice of curing and curing method using it |
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| KR20160064301A true KR20160064301A (en) | 2016-06-08 |
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| KR1020140167318A KR20160064301A (en) | 2014-11-27 | 2014-11-27 | Juice of curing and curing method using it |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200001934A (en) * | 2018-06-28 | 2020-01-07 | 경성대학교 산학협력단 | A process for the preparation of cuttlefish crunch and the cuttlefish crunch prepared therefrom |
| KR20200027315A (en) * | 2018-09-04 | 2020-03-12 | 경성대학교 산학협력단 | A process for the preparation of cuttlefish crunch having spicy taste and the cuttlefish crunch prepared therefrom |
| KR20200027314A (en) * | 2018-09-04 | 2020-03-12 | 경성대학교 산학협력단 | A process for the preparation of cuttlefish crunch having bulgogi taste and the cuttlefish crunch prepared therefrom |
| KR20230004382A (en) | 2022-08-08 | 2023-01-06 | 김태영 | Meat processing apparatus |
| KR102490663B1 (en) | 2022-08-08 | 2023-01-27 | 김건일 | Meat processing apparatus |
| KR102611896B1 (en) * | 2023-06-05 | 2023-12-08 | 주식회사 공존컴퍼니 | Meat tenderizer and meat processing method using the meat thenderizer |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100634886B1 (en) | 2004-04-30 | 2006-10-16 | 신택순 | Curing liquid for injection, meat treated with it and method for preparing pork cutlet thereof |
-
2014
- 2014-11-27 KR KR1020140167318A patent/KR20160064301A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100634886B1 (en) | 2004-04-30 | 2006-10-16 | 신택순 | Curing liquid for injection, meat treated with it and method for preparing pork cutlet thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200001934A (en) * | 2018-06-28 | 2020-01-07 | 경성대학교 산학협력단 | A process for the preparation of cuttlefish crunch and the cuttlefish crunch prepared therefrom |
| KR20200027315A (en) * | 2018-09-04 | 2020-03-12 | 경성대학교 산학협력단 | A process for the preparation of cuttlefish crunch having spicy taste and the cuttlefish crunch prepared therefrom |
| KR20200027314A (en) * | 2018-09-04 | 2020-03-12 | 경성대학교 산학협력단 | A process for the preparation of cuttlefish crunch having bulgogi taste and the cuttlefish crunch prepared therefrom |
| KR20230004382A (en) | 2022-08-08 | 2023-01-06 | 김태영 | Meat processing apparatus |
| KR20230004381A (en) | 2022-08-08 | 2023-01-06 | 김태영 | Meat processing apparatus |
| KR102490663B1 (en) | 2022-08-08 | 2023-01-27 | 김건일 | Meat processing apparatus |
| KR102611896B1 (en) * | 2023-06-05 | 2023-12-08 | 주식회사 공존컴퍼니 | Meat tenderizer and meat processing method using the meat thenderizer |
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