KR20160066204A - Method for producing seasoned meat - Google Patents

Abstract

The present invention relates to a manufacturing method of seasoned meat with excellent taste and texture. Provided is a manufacturing method of seasoned meat, which comprises: a first mixing step of mixing 3.6±1 L of water, 15±3 roots of green onion, 50±5 g of Vietnamese dried red chilli, and 100±10 g of red pepper seed with respect to 9 L of soy sauce to obtain a first mixture; a boiling step of boiling the first mixture over high heat for 15±3 minutes and over medium heat for 45±5 minutes; a first aging step of aging the boiled first mixture for 3±2 days; a second mixing step of mixing 1.8±1 L of refined rice wine, 2.5±1 kg of ground garlic, 250±30 g of monosodium glutamate, 100±10 g of black pepper, 5±1 kg of white sugar, 5±1 kg of ground onion, 2.5±1 L of cola, and 2.5±1 kg of red pepper powder with respect to 9 L of the firstly aged first mixture to obtain a second mixture; a second aging step of aging the second mixture for 3±2 days; a seasoning step of seasoning meat with sauce manufactured via the second aging step; and a third aging step of aging the seasoned meat for 3±2 days.

Description

{Method for producing seasoned meat}

The present invention relates to a method for producing seasoned meat.

Prior art for spice meat is disclosed in Korean Patent Registration No. 557026, which discloses a meat-aging seasoning composition containing apple and aged meat with the seasoning composition for meat aging, and Korean Patent Laid-Open Publication No. 2013-106472 discloses a pineapple Korean Patent Laid-Open Publication No. 2009-14472 discloses a meat-aging seasoning composition containing meat-roasting seasoning composition containing duckweed stock solution and duck meat and duck meat Korean Patent Registration No. 1275982 discloses a meat sauce seasoning sauce composition and seasoning meat using the same, Korean Patent Laid-Open Publication No. 2011-130761 discloses a seasoning sauce containing Asai berry, Korean Patent Laid-Open Publication No. 2012-40062 discloses a meat sauce bowl which makes a sauce well, Korean Patent Registration No. 509513 discloses a method of smoking a charcoal meat using a fragrant seasoning plant and a charcoal meat produced by the above method, and Korean Patent Laid-Open Publication No. 1994-13382 discloses a method of preparing a frozen donkot Korean Patent Laid-Open Publication No. 1998-8057 discloses a process for producing roasted chicken or duck meat, Korean Patent Registration No. 366853 discloses a meat sauce containing water-soluble chitosan, Korean Patent Laid- 7058 discloses a functional herbal extract for meat sauce, Korean Patent Registration No. 389007 discloses a charcoal meat sauce, Korean Patent Laid-Open Publication No. 2003-48771 discloses a method of producing a spicy composition using a cactus extract, , Korean Patent Laid-Open Publication No. 2003-71294 discloses a seasoning composition for a raw meat duck meat and a preparation method thereof, Korean Patent Laid-Open Publication No. 2009-11159 discloses a meat sauce sauce and a method of producing sauce using traditional sweet potatoes. Korean Patent Laid-Open Publication No. 2008-111697 discloses a sauce made of soybean paste and red pepper paste pork meat containing onion skin extract, Korean Patent Laid-Open Publication No. 2012-53376 discloses a sauce seasoning composition for meat and a seasoning meat using the same. Korean Patent Registration No. 1365964 discloses a seasoning sauce for meat using transparent soy sauce and a method for aging meat using the same. Korean Patent Registration No. 738658 discloses a meat sauce sauce composition containing a propolis extract and a preparation method thereof, Korean Patent Laid-Open Publication No. 2005-3781 discloses a sauce composition using a top mushroom, Discloses meat sauce for bulgogi and its preparation method.

It is an object of the present invention to provide a method for producing seasoned meat excellent in taste.

Another object of the present invention is to provide a method for producing seasoned meat which can maintain the meat softening effect for a long time.

In order to achieve the above object, the present invention provides a method for producing a primary mixture by mixing 3.6 賊 1 liters of living water, 15 賊 3 roots, 50 賊 5 g of vinegar, and 100 賊 10 g of red pepper, A tea mixing step; The boiling step of boiling the primary mixture for 15 ± 3 minutes in high heat and 45 ± 5 minutes in medium heat; A primary aging step in which the boiled primary mixture is aged for 3 +/- 2 days; On the basis of 9 liters of the primary aged primary mixture, 1.8 ± 1 liters of sperm, 2.5 ± 1 kg of liver garlic, 250 ± 30 g of red pepper, 100 ± 10 g of black pepper, 5 ± 1 kg of white sugar, 5 ± 1 of liver sugar kg, 2.5 ± 1 liters of cola, 2.5 ± 1 kg of red pepper powder to obtain a second mixture; A secondary aging step in which the secondary mixture is aged for 3 +/- 2 days; A seasoning step of seasoning meat using a seasoning prepared by secondary aging; And a third aging step of aging the seasoned meat for 3 +/- 2 days.

In the present invention, the sauce contains a micronized egg shell having an average particle size of 0.01 to 0.6 탆 in an amount of 0.05 to 5% by weight based on the total weight of the seasoning, and the particle size distribution of the micronized egg shell is 50% Wherein the seasoning contains 0.5 to 10% by weight of dried egg white with respect to the total weight of the seasoning, and the seasoning is a polyglycerin fatty acid ester having an average degree of polymerization of a thickening polysaccharide, protein and glycerin of 3 or more May be contained in an amount of 0.02 to 2% by weight based on the total weight of the seasoning.

The seasoned meat produced according to the present invention is excellent in aesthetic taste. In addition, it is possible to soften the meat quality by using a micronized egg shell and dry egg white. In addition, the stabilizing agent can keep the meat softening effect for a long time.

Fig. 1 is a process flow diagram for producing spiced meat according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a view illustrating a manufacturing process of seasoned meat according to the present invention. The method of manufacturing seasoned meat according to the present invention includes a first mixing step, a boiling step, a first aging step, a second mixing step, a second aging step, Lt; / RTI >

First, in the primary mixing step, the primary mixture is obtained by mixing 3.6 ± 1 liters of fresh water, 15 ± 3 roots of fresh water, 50 ± 5 g of Vietnamese cypress and 100 ± 10 g of red pepper with 9 liters of soy sauce.

The liver supplies salt, amino acids and proteins, and the methionine component of the liver helps to remove harmful substances.

There is Alicin ingredient in Daepa, which promotes blood circulation and warms the body. It is good for cold when we eat roasted roots for the month, and it decays when we put in big fish when we cook fish and removes fishy.

Capsaicin, a type of alkaloid in Vietnamese cypress, contains 6 to 7 times more capsaicin than hot pepper. The capsaicin component of pepper lowers blood pressure and causes lung cancer, pancreatic cancer, leukemia, prostate cancer, skin cancer And so on. In addition to capsaicin, which is the main component of the mushroom, it is rich in vitamin A and vitamin C. Vitamin C is 20 times more than apple, and capsaicin prevents oxidation of vitamins. In addition, various kinds of nutrients such as minerals are abundant.

Capsicum contains more than twice the amount of red pepper than that of red pepper.

The content range of each of the above components is a range set optimally for aesthetic taste.

Next, in the boiling step, the primary mixture is boiled for 15 ± 3 minutes in the high heat and 45 ± 5 minutes in the medium heat. The time range is a range optimally set for aesthetic taste.

Next, in the first aging step, the boiled primary mixture is aged for 3 +/- 2 days. The time range is a range optimally set for aesthetic taste. The primary aged primary mixture may contain mash, and may be used in the next step by taking only the liquid after removing the mash.

Next, in the second mixing step, 1.8 liters of sieved, 2.5 ± 1 kg of liver garlic, 250 ± 30 g of black garlic, 100 ± 10 g of black pepper, 5 ± 5 g of white sugar, based on 9 liters of the first- 1 kg, liver onion 5 ± 1 kg, cola 2.5 ± 1 liters and red pepper powder 2.5 ± 1 kg are mixed to obtain a second mixture.

It is good for the body to warm up and to recover the fatigue, and the ingredient of the duck jelly which is in the seeds is an excellent fatigue remedy which smoothly circulates the blood. It can eliminate the smell of meat.

A representative component of garlic is the sulfur compound called allin. Alin has no scent, but when garlic tissue breaks down, Alin acts with an enzyme called Alinase, which is in the tissue, to become a self-defense substance, allicin. Alicin has a hot smell and a hot smell. The smell comes from the whole body as well as the mouth. Alicin has a strong antiseptic and antimicrobial action, killing food poisoning bacteria and killing Helicobacter pylori causing gastric ulcer. Alicin also helps digestion, increases immunity, and lowers cholesterol levels. When Alicin is combined with Vitamin B1, it is converted to Alitalia to help you recover from fatigue and improve your tincture. Garlic contains a variety of sulfur compounds in addition to allysine, and methylcysteine is known to inhibit liver and colon cancer. Sulfur compounds also have antioxidant action to remove active oxygen. In addition, garlic absorbs and stores selenium in the soil, and selenium is also known to prevent cancer.

Rida is a seasoning product produced by Cheil Jedang, and it plays a role of improving the taste of food such as richness.

The nature of black pepper is warm, flavor is very high, and it is not poisonous. The components of black pepper contain about 10% of protein and about 6% of fat as a subject of saccharides. Black pepper contains 20.0 mg of iron and 1 to 3% of the hot ingredient is Chavicine. It removes the cold, removes the wind and makes it work. It strengthens the stomach and promotes appetite. It is also a nerve stimulant that relaxes the five eyes and strengthens the kidneys and blood. Black pepper is used as a spice in flavoring and taste, but it also has the effect of inhibiting the oxidation of oil. Medicinal effect on the action of the digestive juice is effective in promoting the secretion of pleasure, gas elimination and dressing effect, and black pepper as well as spices as well as the effect of preservation has. If you use pepper properly for meat or fish, you can go fishy. The black pepper is called the herbal medicine, which has the effect of removing the poison and removing the parasite. It promotes blood circulation, which makes skin look radiant, shiny and elastic. It removes the smell of meat and has a preservative effect. It acts to prevent the oxidation of vitamin C.

It serves to sweeten the white sugar. Sugar is made from sugar cane or sugar beet as a raw material, and the raw sugar before processing has a yellowish hue. The raw sugar is refined by using charcoal, etc., and dried. In the process of making crystals, the activated carbon becomes white because the pigment is removed together with the impurities of the raw sugar. The first product to be produced in this way is pure sucrose, more than 99% pure white sugar. Powder is supplied in the form of powder or liquid. The powder is suitable for all kinds of dishes because the size of the crystal is good. It is well-soluble but does not easily clump.

Onion is mainly used for edible scales. The unique odor from scales is due to compounds such as disulfide, allyl sulfide. 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, minerals such as calcium and phosphorus, and has the action to remove harmful substances in the blood. Scale stalk is used in salads, soups, and meat dishes, and is used as a spice for various dishes.

Coke plays a role in keeping the taste of meat in check.

Red pepper powder can be composed of 30 ± 10% of solar water and 70 ± 10% of Chinese, and a total of 2.5 ± 1 kg can be used.

The content range of each of the above components is a range set optimally for aesthetic taste.

Next, in the secondary aging step, the secondary mixture is aged for 3 +/- 2 days. The time range is a range optimally set for aesthetic taste. The secondary aged secondary mixture becomes a spice.

Next, at the seasoning stage, the meat is seasoned using a seasoning prepared by secondary aging. Place the prepared sauce on the meat one by one and measure it.

Finally, in the third stage of ripening, the marinated meat is aged for 3 ± 2 days. The time range is a range optimally set for aesthetic taste.

Further, according to another embodiment of the present invention, the seasoning may contain a finely ground egg shell having an average particle size of 1 mu m or less to soften the meat quality. Egg shell refers to the shell of an egg of an algae, preferably the shell of an egg. Egg shells are mainly calcium carbonate and contain about 2% protein.

The finely milled egg shell in the present invention is a finely crushed egg shell powder obtained by loosely crushing a raw egg shell or a raw egg shell. The average particle diameter of the micronized egg shell is 1 mu m or less, preferably 0.01 to 0.6 mu m. If the mean particle diameter of the micronized egg shell is 1 μm or less, components such as proteins contained in the micronized egg shell can be exposed and function efficiently. The calcium carbonate and protein contained in the micronized egg shell can contribute greatly to softening the meat quality. Particularly, when the mean particle diameter of the micronized egg shell is 0.6 mu m or less, the effect can be enhanced. In addition, when the average particle diameter of the finely milled egg shell is less than 0.01 탆, aggregation is likely to occur and the dispersibility may deteriorate.

The above-mentioned micronized egg shell can be obtained by mechanical grinding using a grinder such as a vibrating mill, a ball mill, a shaker or hammer mill, a turbo mill, a pine mill, a jet mill, a grinder-mill, a cutter mill or a bead mill And these pulverizers can be used singly or in combination of two or more. It is preferable that the finely milled egg shell is crushed in wet milling by a bead mill in view of obtaining a finely milled egg shell having an average particle diameter of 1 mu m or less and a narrow particle size distribution.

The egg-shaped crushed egg-shaped slurry containing the crushed egg yolk can be obtained by wet pulverizing egg shells with an average particle size of 1 mu m or less (preferably 0.01 to 0.6 mu m) using a bead mill. By adding the slurry as it is, it can be used while preventing agglomeration of the finely pulverized egg shell.

A finely divided egg shell obtained by drying the slurry can also be used. The drying method is not particularly limited, and can be carried out by a general method such as spray drying or freeze-drying. In addition, an emulsifier such as an excipient such as dextrin or a sucrose fatty acid ester may be appropriately added to the slurry and then dried.

The particle size distribution of the micronized egg shell preferably has a particle size of not more than 1 占 퐉 of not less than 50% and a particle size of not less than 10 占 퐉 of not more than 5%, and more preferably not more than 0.5 占 퐉 Of not less than 50%, and more preferably not more than 5%.

The coefficient of variation indicating the distribution of particle sizes of the finely milled egg shell is preferably 0.1 to 0.8, more preferably 0.1 to 0.7. When the coefficient of variation of the micronized egg shell is 0.1 to 0.8, it is difficult to aggregate and the dispersibility is excellent, and the meat quality can be softened.

It is preferable to add the dried egg white in addition to the above-mentioned micronized eggshell because the meat quality can be made smooth. The dried egg white is obtained by drying the egg white by various methods such as spray drying (spray drying), fixed drying (plate drying), freeze drying (freeze drying) and vacuum drying, followed by heat treatment. As for liquid egg white, for example egg white egg yolk separated from egg yolk and filtration. Sterilization, freezing, concentration, or the like to remove the components in the egg white, for example, a pretreatment for removing sugars or a treatment for removing lysozyme can be used. Among these egg white, It is preferable to use the liquid egg white. If the desolvation treatment is not carried out, the amino group and the free sugar in the egg white protein react with each other during heat treatment to degrade quality such as browning and odor generation. The desolvation treatment is preferably carried out so that the free sugar content in the liquid egg white is preferably 0.1% or less by using a yeast, an enzyme, a bacterium or the like.

The content of the micronized egg shell is preferably 0.01 to 10% by weight, more preferably 0.05 to 5% by weight based on the total weight of the seasoning. When the content of the micronized egg shell is less than the above range, it is difficult to obtain a sufficient effect. When the content is less than the above range, the odor of the egg shell may affect the flavor of the sauce and meat.

The content of dried egg white is preferably 0.5 to 10% by weight based on the total weight of the seasoning. When the content of the dried egg white is less than the above range, it is difficult to obtain a sufficient effect of the dried egg white. When the content exceeds the above range, the smell of the egg white may affect the flavor of the sauce and meat.

According to another embodiment of the present invention, the seasonings may include thickening polysaccharides, protein and / or polyglycerin fatty acid esters as meat softening stabilizers in order to maintain the meat softening effect for a long time.

Examples of the thickening polysaccharide include xanthan gum, pectin, carrageenan, tamarind gum, locust bean gum, agar, gellan gum and gum arabic. These polysaccharides may be used singly or in combination of two or more kinds.

As the protein, gelatin, casein, cheese protein, wheat protein, soy protein, fish protein and the like can be used. Among them, gelatin content is preferably 50% by weight or more, preferably 70% by weight or more, more preferably 90% Proteins can be used.

As the polyglycerin fatty acid ester, polyglycerin and an ester composed of a fatty acid can be used. As the polyglycerin, those having an average degree of polymerization of 3 or more, preferably 4 to 10, and more preferably 6 to 10 can be used, and polyglycerin As the fatty acid, a saturated or unsaturated fatty acid having 8 or more carbon atoms, preferably a saturated or unsaturated fatty acid having 12 to 24 carbon atoms, more preferably a saturated or unsaturated fatty acid having 14 to 18 carbon atoms, may be used. It is possible. An ester having an average degree of esterification between polyglycerin and fatty acid of 1 to 5 is preferable.

Therefore, as the polyglycerin fatty acid ester of the present invention, various polyglycerin having various degrees of polymerization, degree of fatty acid, degree of esterification, and the like can be suitably used. Among them, decaglycerin and saturated fatty acids having 14 to 18 carbon atoms As the ester, esters having an average degree of esterification of 1 to 5 are preferable, and specific examples thereof include decaglycerin monomyristate, decaglycerin monostearate and the like.

The compounding amount of the meat softening stabilizer may be 0.005 to 10% by weight, preferably 0.01 to 5% by weight, more preferably 0.02 to 2% by weight, based on the total weight of the seasonings. If the compounding amount of the meat softening stabilizer is too small, a long-term softening effect can not be obtained, and if the compounding amount is too large, the flavor balance can be inhibited.

[Example]

First, based on 9 liters of soy sauce, 3.6 liters of bottled water, 15 roots of Daepa 15, 50 grams of Korean cypress and 100 g of red pepper were mixed to obtain a primary mixture.

Next, the primary mixture was boiled for 15 minutes in the high temperature and 45 minutes in the medium temperature.

Then, the boiled primary mixture was first matured for 3 days.

Next, 1.8 liters of seeds, 2.5 kg of liver garlic, 250 g of red pepper, 100 g of black pepper, 5 kg of white sugar, 5 kg of liver onion, 2.5 liters of cola, 2.5 kg of red pepper powder To obtain a secondary mixture.

Next, the secondary mixture was subjected to secondary aging for 3 days.

Next, the spices prepared by the second aging were buried in the meat one by one and then mixed with each other.

Finally, the seasoned meat was matured three times for three days to complete the seasoning meat.

Claims (2)

A primary mixing step in which 9.5 liters of soy sauce is mixed with 3.6 ± 1 liters of fresh water, 15 ± 3 roots of fresh water, 50 ± 5 g of Japanese cypress juice and 100 ± 10 g of red pepper seeds to obtain a primary mixture;
The boiling step of boiling the primary mixture for 15 ± 3 minutes in high heat and 45 ± 5 minutes in medium heat;
A primary aging step in which the boiled primary mixture is aged for 3 +/- 2 days;
On the basis of 9 liters of the primary aged primary mixture, 1.8 ± 1 liters of sperm, 2.5 ± 1 kg of liver garlic, 250 ± 30 g of red pepper, 100 ± 10 g of black pepper, 5 ± 1 kg of white sugar, 5 ± 1 of liver sugar kg, 2.5 ± 1 liters of cola, 2.5 ± 1 kg of red pepper powder to obtain a second mixture;
A secondary aging step in which the secondary mixture is aged for 3 +/- 2 days;
A seasoning step of seasoning meat using a seasoning prepared by secondary aging; And
And a third fermentation step of aging the seasoned meat for 3 +/- 2 days.
The method according to claim 1,
The sauce contains a finely ground egg shell having an average particle size of 0.01 to 0.6 탆 in an amount of 0.05 to 5% by weight based on the total weight of the seasoning. The particle size distribution of the finely ground egg shell has a particle size of 0.5 탆 or less of 50% Of the total weight of the seasoning is contained in an amount of 0.5 to 10% by weight based on the total weight of the seasoning, and the seasoning is selected from the group consisting of a polyglycerin fatty acid ester having an average degree of polymerization of a thickening polysaccharide, protein and glycerin of 3 or more 0.0 > 2% < / RTI > by weight based on the total weight of the seasoning.

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