KR20160113540A - Processed meat and a manufacturing method thereof - Google Patents

Abstract

The present invention relates to processed meat and a manufacturing method thereof, capable of maintaining freshness during an aging process. According to the present invention, the method comprises the following steps: (S1) grinding washed vegetables and mixing the ground vegetables; (S2) adding seasonings to the mixed vegetables to add flavor; (S3) inserting finely ground or cut meat into the seasoned vegetables and mixing the same; (S3-1) flavoring the meat processed by mixing the vegetables and meat with a fragrance composition solution extracted from wild cultivated ginseng; (S4-1) shaping the processed meat flavored with the wild cultivated ginseng fragrance composition solution into a predetermined amount and shape; (S5-1) vacuum-packaging the shaped and processed meat flavored with the wild cultivated ginseng fragrance composition solution; and (S6-1) aging the vacuum-packed and processed meat flavored with the wild cultivated ginseng fragrance composition solution at a low temperature.

Description

[0001] PROCESSED MEAT AND A MANUFACTURING METHOD [0002]

In the present invention, vegetables and meat are mixed in a sauce, vacuum-packed and then aged at a low temperature so that the seasoning is well impregnated in the meat during the low-temperature aging process, and garlic is contained in a large amount to inhibit the growth of deciduous germs, In particular, the addition of the fragrance ingredient liquid extracted from the ginseng ginseng immediately before vacuum packaging, which is the last step of manufacturing, suppresses the evaporation of the ingredients of the ginseng ginseng fractions in the production process to the utmost, and when the vacuum packaging is removed, the ginseng ginseng fragrance The present invention relates to a processed meat and a method for producing the same.

Open Patent Application No. 2006-0077831 discloses a meat processing composition containing 4 to 40% by weight of salt, 4 to 40% by weight of sodium carbonate, and 20 to 75% by weight of sorbitol. The emulsified vegetable or animal fat emulsion is added together with the meat processing composition It has the effect of injecting fat into meat with low fat content and supplementing muscle fat, but it does not naturally form marbling of meat, does not maintain marbling after defrosting, water or fat escapes from meat during heat treatment The appearance of the meat product during or after cooking did not satisfy the expectation of the consumer and did not bring out the taste of the original meat well.

Japanese Patent Laid-Open Publication No. 2002-199859 (Application No. 2001-839) relates to an emulsifying agent for processing meat containing an animal fat, an emulsifier, a protein hydrolyzate, a basic amino acid, a polysaccharide stabilizer and an alkali salt, Japanese Patent Application Laid-Open No. 2004-290034 (Application No. 2003-8440) has an excellent effect on emulsion stability and fluidity at a low temperature in a wide temperature range. The present invention relates to a meat-processing emulsion liquid containing meat, which has good meat texture and good flavor even when the meat is heated and cooked. However, the appearance of the meat product during or after cooking does not satisfy the expectation of the consumer, There is a problem that can not be saved well.

These prior art processed meats do not contain garlic or contain garlic, and even if they contain garlic, their content is so small that they do not function to inhibit the bacteria.

In addition, conventionally processed meat can not provide an aroma that gives an appetite by using a goat's ginseng, and thus can not provide high quality processed meat.

KR Patent Publication 2006-0077831 JP-A-2002-199859 JP-A-2004-290034

The object of the present invention is to solve the various problems of conventional processed meat products as described above, and the object is to mix vegetables and meat into sauce, vacuum-pack it, and mature at low temperature, And a method for producing the same, which contains a large amount of garlic inhibiting the growth of decolorization bacteria, thereby maintaining freshness during the fermentation process.

Another object of the present invention is to prevent the evaporation of the components of the gypsophila in the manufacturing process by adding the fragrance ingredient liquid extracted from the ginseng ginseng immediately before the vacuum packaging, which is the final step of the production, And a method for producing the same, which can provide a high-quality processed meat of which the aroma is gently emitted to enhance the appetite.

In order to accomplish the above object, the present invention provides a method for manufacturing processed meat, comprising:

Adding a flavor to the mixed vegetable (S2);

(S3) adding and finely grinding or cutting the meat into the seasoned vegetables;

(S4) shaping the processed meat made of the mixed vegetable and meat into a certain amount and shape;

Vacuum packing the shaped processed meat (S5); And

And a step (S6) of low-temperature aging the vacuum packaged processed meat.

Another embodiment of the method for manufacturing processed meat according to the present invention comprises: (S1) a step of mixing and washing washed vegetables;

Adding a flavor to the mixed vegetable (S2);

(S3) adding and finely grinding or cutting the meat into the seasoned vegetables;

(S3-1) adding and mixing a fragrant ingredient liquid extracted from the ginseng ginseng to the processed meat made from the mixed vegetables and meat;

(S4-1) shaping the processed meat to which the goat's ghrelin ingredient liquid is added in a predetermined amount and shape;

A step (S5-1) of vacuum-packing the processed processed meat added with the goat's ghrelin ingredient liquid; And

And a step (S6-1) of low-temperature aging the vacuum packed processed meat added with the goat's ghrelin ingredient liquid.

3 to 7 parts by weight of garlic, 2 to 5 parts by weight of onion, 1 to 3 parts by weight of garlic, 0.5 to 1.5 parts by weight of sesame, 0.3 to 0.7 part by weight of ginger, 0.08 to 0.2 part by weight of pepper ego;

The sauce includes 4 to 8 parts by weight of sugar, 1.5 to 4.5 parts by weight of soy sauce, 1 to 3 parts by weight of capsaicin, and 0.5 to 2.5 parts by weight of sesame oil based on 100 parts by weight of meat.

The seasoning of the present invention may further comprise 1 to 4 parts by weight of the pear on the basis of 100 parts by weight of meat, and the low temperature aging condition is aged at 0 to 3 DEG C for 3 to 5 hours.

In addition, 0.3 to 0.8 parts by weight, based on 100 parts by weight of meat, of the goat's gherkin component liquid of the present invention is added.

The present invention having the above-described structure is advantageous in that it can provide a fresh processed meat that does not heat in a manufacturing process because the vegetables and meat are mixed in a sauce, vacuum-packed, and matured at low temperature .

In addition, the present invention has an advantage in that it contains a large amount of garlic which inhibits the growth of spoilage bacteria, thereby maintaining freshness during the aging process.

In addition, the present invention can minimize the evaporation of the component of the gypsophila component during the manufacturing process by adding the fragrance ingredient liquid extracted from the gypsy ginseng in the last step of the production, and thus, when the vacuum packaging is removed, It is possible to provide a high-quality processed meat which can dissolve and increase appetite.

Fig. 1 is a photograph showing a vacuum packaged processed meat produced by the present invention
FIG. 2 is a photograph showing a bottle in which a perfume ingredient liquid according to the present invention is extracted; FIG.
FIG. 3 is a graph showing the results of analysis of the fragrance components of the crude extract of the goat ginseng and the floral water extracted according to the present invention using SPME and GC / MS
FIG. 4 is a flowchart illustrating a manufacturing process according to an embodiment of the present invention.
Figure 5 is a flow chart of another embodiment of the process according to the present invention

Hereinafter, a method of manufacturing a processed meat according to the present invention will be described in detail with reference to the accompanying drawings.

The method of manufacturing processed meat of the present invention comprises: (S1) a step of mixing and washing washed vegetables;

Adding a flavor to the mixed vegetable (S2);

(S3) adding and finely grinding or cutting the meat into the seasoned vegetables;

(S4) shaping the processed meat made of the mixed vegetable and meat into a certain amount and shape;

Vacuum packing the shaped processed meat (S5); And

And a step (S6) of low-temperature aging the vacuum packaged processed meat.

The step (S1) of mixing and washing the washed vegetables is carried out by grinding vegetables, crushing or cutting the meat finely in consideration of the fact that the processed meat of the present invention is formed into a certain shape, and then mixing them. The vegetable used in the present invention can be used as long as it is edible, but garlic, onion, green onion, sesame, ginger, and pepper are used.

Garlic is the most abundant in vegetables, because garlic has the function of inhibiting the growth of spoilage bacteria, so that it can maintain its freshness during aging by increasing its content. The content of the vegetables is 3 to 7 parts by weight of garlic, 2 to 5 parts by weight of onion, 1 to 3 parts by weight of garlic, 0.5 to 1.5 parts by weight of sesame, 0.3 to 0.7 part by weight of ginger, 0.08 to 0.2 parts by weight.

Garlic has been shown to have a powerful sterilizing action, suicide, diuretic stimulation, stomach enhancement, atherosclerosis, hypertension and angina disease prevention, gangjeong action, fatigue recovery, and healing of pulmonary tuberculosis. Several studies have shown that ingredients such as alliin, sucrose, and alicin in garlic are antibiotic compounds that are more potent antibiotics than penicillin. These substances have been reported to have antibacterial and antifungal effects on microorganisms that spread various diseases such as food poisoning, tuberculosis and typhus.

Garlic is located at the top of the Pyramid, which is a healthy food-preserving "Designer food" program announced in 1992 by the American Cancer Institute (NCI), a program that can reduce disease to half at age 70 by aggressively ingesting good food. Researchers at the University of Oxford have also found that fibrinolysis occurs in the blood within hours of ingestion of garlic.

In addition to the potency already described, garlic prevents platelet aggregation. Myocardial infarction, cerebral infarction, and most of the cardiovascular disease caused by platelet aggregation and blocking blood vessels, garlic is to prevent it. Garlic has the same mechanism of action as aspirin currently used for the treatment and prevention of heart disease. Garlic also has the effect of improving blood flow. In other words, after examining the specific gravity of blood after garlic ingestion and the ratio of blood cells such as red blood cells in the blood, all of them were decreased, and the peripheral blood flow measured in the nail was increased by 55% 5 hours after ingestion. Garlic also has the effect of dropping cholesterol. In a study analyzing the effect of garlic powder, 900 mg of garlic powder decreased total cholesterol by 25% and decreased blood sugar by 11.6%, and antioxidant activity prevented arteriosclerosis.

As described above, garlic has excellent antimicrobial and anti-cancer functions and is widely used in various foods. However, garlic has a problem of poor texture because of its strong smell and irritation when used too much. Therefore, in the present invention, garlic is used in an amount of 3 to 7 parts by weight based on 100 parts by weight of meat, and if it is used in an amount of 3 parts by weight or less, the effect of inhibiting the destructive bacteria is low, , But the amount of garlic is excessive, and there is a fear that the garlic-specific odor is produced and the irritant is felt.

Onions in vegetables are used in an amount of 2 to 5 parts by weight based on 100 parts by weight of meat. Since ancient times, Chinese people have been eating a lot of fatty foods, but they did not catch up with adult diseases such as hypertension and arteriosclerosis. The reason for this is onions. The onion that goes into Chinese food basically contains a substance called pequuchein because it decomposes cholesterol. The onion also acts as a sponge that keeps blood from absorbing too much nutrients and cleans up blood by removing harmful substances. Glutathione, which is contained in a lot of onions, prevents vision loss and improves liver function. The hot spicy alicin warms the body and increases the absorption of vitamin B1, which is good for restoring fatigue, so it is good to eat when you catch a cold.

In the present invention, the meaning of the upper and lower critical values indicating the amount of the onion used indicates the range in which the best taste is improved when the present invention is repeatedly produced.

Among the vegetables, 1 to 3 parts by weight are used. Dae - pa is an oriental herb that contains vitamin A · C · K and calcium, and has been used for edible and medicinal purposes since ancient times. Dae-pa warms the body, and it is known as the fruit of the cold as a fever and a cough or a fence are removed. The white part of the larvae is called a pupa, which is used for desquamation, sweating, diuretic and antidote. In the case of the critical value indicating the use amount of the great waves, the range in which the best taste is reproduced when the present invention is repeatedly produced is shown.

The sesame, ginger, and pepper used in the present invention are used to make the present invention tasteless, although the amount of sesame, ginger and pepper used is small, and their critical value is the range in which the best taste is obtained when the present invention is repeatedly manufactured .

Add garlic, onion, green onion, sesame, ginger, and pepper to the crusher together or separately. If the vegetables are not used immediately, store them in the freezer.

The next step is to add the seasoning to the mixed vegetable and add the flavor (S2) to the mixed vegetable with various seasonings.

The seasoning mixed with vegetables includes 4 to 8 parts by weight of sugar, 1.5 to 4.5 parts by weight of soy sauce, 1 to 3 parts by weight of capsaicin, and 0.5 to 2.5 parts by weight of sesame oil based on 100 parts by weight of meat.

Sugar is used to produce a unique flavor and aroma when processing meat. Sugar is added in such a small amount that it can not feel the sweetness, but makes the rough taste of the original meat soft and sweet, and prevents the meat from being shrunk and dried and hardened at the time of cooking. In addition, the sugar in the meat is tender and the color of the meat is kept sharp for a long time, because sugar prevents contact with oxygen.

When such sugar is used in an amount of less than 4 parts by weight based on 100 parts by weight of meat, the amount of sugar used is inadequate to soften the meat and make the color clear. When the sugar is used in an amount of more than 8 parts by weight, the sweetness is excessively used, .

Soy sauce is effective for supplying salt, amino acid, and protein as a seasoning for soybean. It also contains methionine, which helps detoxify the liver, thus excelling in the elimination of toxins and harmful substances in the body. Since soy sauce is a fermented food, it is known that it has an antioxidant effect that suppresses mutation and raises immunity.

As described above, soy sauce provides nutrition and at the same time serves to control the salty taste by supplying saline instead of salt. When the sauce is used in an amount of 1.5 parts by weight or less based on 100 parts by weight of meat, the used amount is insufficient and the salty taste can hardly be felt If it is used in an amount of more than 4.5 parts by weight, it may cause excessive salty taste, deteriorating quality and harming health.

Capsaicin is a kind of alkaloid that is a hot spicy ingredient of red pepper. It also promotes appetite and stimulates metabolism to burn away fat, thus preventing fat accumulation in the body. It is abundant in the seeds of plants belonging to the genus Capsicum (genus Capsicum). Capsaicin-producing plants produce capsaicin for the purpose of protecting themselves against fungi and herbivores. Capsaicin has been used for painkillers because of its analgesic action, and it has recently been shown to have anti-cancer effects.

When capsaicin is used in an amount of 1 part by weight or less based on 100 parts by weight of meat, the amount of capsaicin to be used is insufficient, and when it is used in an amount of 3 parts by weight or more, There is a problem that the quality is deteriorated rather strongly.

Sesame oil, which is one of the seasonings of the present invention, is a sweet flavor and is used in an amount of 0.5 to 2.5 parts by weight based on 100 parts by weight of meat, and the upper and lower limit values indicate ranges in which the best taste is improved when the present invention is repeatedly manufactured .

On the other hand, the present invention can add a pear in a seasoning, and the pear is used for grinding because it contains soft meat enzyme and makes the meat soft. The pear is used in an amount of 1 to 4 parts by weight based on 100 parts by weight of meat.

The pear is about 80% of the fruit to eat, 85-88% moisture, 50k calories. Alkaline foods are mainly carbohydrates and contain 10 ~ 13% of sugar (fructose and sucrose), organic acids such as malic acid, tartaric acid and citric acid, and vitamins B and C, fibrin, and fat. These boats are effective for bronchial diseases and are good for cold, relieve asthma, and help defecation and diuretic action. It removes sputum and cough, relieves symptoms when the throat is resting or when the stomach is cold and sick, and also helps in treating the boils. In addition, there is a detoxifying action to eliminate hangovers.

When a fish having abundant nutritive and meaty effect is used in an amount of less than 1 part by weight, the fish meal effect can not be expected due to the insufficient amount of fish. When 4 parts by weight or more is used, the fish meat effect can be expected. However, It causes.

After the step S2 of mixing the vegetables with the seasoning, the meat is put into the seasoned vegetables and the step S3 is performed. The meat used here is finely crushed or cut and its type includes legally acceptable edible poultry including beef, pork, chicken, duck, mutton, turkey, and the like. The various kinds of meat may be used either singly or in combination.

The amount of meat to be used is 100 parts by weight, which is a standard for the amount of the other ingredients to be used, and is crushed or cut finely into a crusher or a cutter. The reason for crushing the meat finely is to make it easy to form the meat mixed with the vegetables in the subsequent process, but to make it easier for the elderly or children who are weak in the teeth to eat.

When seasoned vegetables are well mixed with finely ground or cut meats, seasonings and vegetables are evenly distributed on the meat, seasonings penetrate into the meat to taste, and sugar, soy sauce and pears soften the quality of the meat.

Next, step (S4) of shaping the processed meat mixed with seasoned vegetables and meat into a certain shape is performed. Formed meat can be molded into various shapes such as various shapes, round, square, triangle, etc. after weighing the weights, setting a certain amount, and then spreading the weighed amount as shown in Fig. 1 shows that the processed meat is formed into a circular shape.

Next, step (S5) of vacuum packaging the shaped processed meat is carried out. The vacuum packaging method is packaged by using a vacuum packaging machine. Since such a vacuum packaging technique is a publicly known technology, a detailed description will be omitted.

Next, step (S6) of low-temperature aging the vacuum packaged processed meat is performed. Vacuum packaged processed meat is put in a low-temperature aging oven maintaining 0 ~ 3 ℃ and aged for 3 ~ 5 hours.

Since the processed meat of the present invention does not exert heat, it may be deteriorated even if garlic is contained if it is aged at a low temperature for a long time for a long time. At low temperature aging, the seasoning penetrates the meat sufficiently to taste, and it is enough time for the meat to be softened by the seasoning, so it is aged at 0 to 3 ° C for 3 to 5 hours. When aged for less than 3 hours at 0 ° C or less, the temperature is too low to cause freezing and freezing of meat in the aging stage. When aged for more than 5 hours at 3 ° C or more, the temperature is too high and aging time is excessive There is a problem that the taste of the processed meat is deteriorated.

After the present invention is aged as described above, it is kept frozen to prevent further aging.

Meanwhile, another embodiment of the present invention includes a step (S1) of shaving washed vegetables;

Adding a flavor to the mixed vegetable (S2);

(S3) adding and finely grinding or cutting the meat into the seasoned vegetables;

(S3-1) adding and mixing a fragrant ingredient liquid extracted from the ginseng ginseng to the processed meat made from the mixed vegetables and meat;

(S4-1) shaping the processed meat to which the goat's ghrelin ingredient liquid is added in a predetermined amount and shape;

A step (S5-1) of vacuum-packing the processed processed meat added with the goat's ghrelin ingredient liquid; And

And a step (S6-1) of low-temperature aging the vacuum packed processed meat added with the goat's ghrelin ingredient liquid.

Since the remaining processes except for the step S3-1 in which the fragrant ingredient liquid extracted from the ginseng ginseng is added to the processed meat in the above-described another embodiment have been described in detail in the above-mentioned embodiment, detailed description will be omitted .

Therefore, the following step (S3-1) of adding a perfume ingredient liquid extracted from the ginseng to the processed meat is described in detail.

The components of the aroma component of the goat ginseng were extracted from Korea Institute of Science and Technology (KIST) using the ginseng cultivated in Soraksan.

In other words, 1.6 kg of Sorak mountain goat ginseng was finely divided into 1 cm size, put into a sample flask, and 4 L of initial pure water was put in the flask, and the fragrant ingredient was extracted for 3 hours by using a steam distillation apparatus. In order to separate the essential oil and the mixture of the obtained purified water and distilled water, 135 g of vitamin E oil was added to 1 L of the mixed solution and fractionated for one day to obtain 133.78 g of a perfume component and 1 L of a floral water, respectively. In addition, 3 L of the water extract in the water vapor-generating flask was filtered through a cotton pad, and 39.35 g of a water extract powder was obtained from the filtrate using a freeze dryer (Bulk tray type FDT-12012, Operon, Seoul, Korea) for one week. The ethanol extract of the goat ginseng residue was extracted with 2 L of Whatman No.2 filter paper and concentrated under reduced pressure (Rotavapor R-220, Buchi, Swiss) to obtain 44.69 g of ethanol extract.

In this study, we have established a method for the continuous production of Sorak mountain ginseng extract using water vapor distillation apparatus and ultrasonic wave extractor for the preparation of extracts containing fragrant components (essential oils), saponins and polysaccharides contained in Sorak mountain ginseng, The extracts prepared are shown in FIG. 2, and the yield and weight are shown in Table 1. Sorak mountain ginseng aroma component (essential oil) was adsorbed on vitamin E (tocopherol) to obtain 133.78g, 1L of floral water, and 39.35g and 44.69g of water and ethanol extract, respectively.

The fragrance components of the extracted extracts of Soraksan ginseng, ginseng, and flower water were analyzed by SPME and GC / MS, and the chromatogram and components of the volatile compounds were shown in FIG. 3 and Table 2, respectively. First, the peak area ratio of the fragrance components of Sorak mountain ginseng essential oil extracts was found to be as follows: α-humulene (21.41%), β-panasinsene (9.11%), β- farnesene (8.30%), β- elemene (7.61%) and bicyclogermacrene ), And the ratio of these components was found to be the same pattern as those of Sorak mountain ginseng. On the other hand, the fragrance components of floral water were α-humulene (13.39%), 1- (2-Hydroxy-4,6-dimethoxyphenyl) -2-buten- ), α-patchoulene (6.84%) and β-panasinsene (4.77%). These results suggest that the crude extract has a low boiling point within 15 min of retention time (RT), while the floral water has a high boiling point above 250 ℃ in RT 16 ~ 18 min.

Peak area ratio of volatile compound identified in essential oil and floral water of cultivated wild ginseng of Seorak mountain by SPME method RT Compound Peak area ratio (%) Essential oil Floral water 3.78 Pinene 0.50 0 4.27 Pinene 2.08 0 4.39 Octanol 1.62 1.13 10.38 Cuminic aldehyde 1.29 1.45 10.97 Bicycloelemene 2.49 1.32 11.54 Longibornene 2.07 0 11.89 Gurjunene 1.18 0 12.12 Panasinsene 9.11 4.77 12.25 Elemene 7.61 4.56 12.72 () - Pentalenene 2.19 0.74 12.98 trans -Caryophyllene 2.35 1.22 13.28 Calarene 4.11 2.79 13.63 Farnesene 8.30 4.38 13.79 Humulene 21.41 13.39 13.94 Aromadendrene 5.09 0.94 14.21 Selinene 1.49 1.06 14.28 Neoclovene 1.82 1.51 14.51 Selinene 1.29 0.92 14.71 Bicyclogermacrene 6.75 4.32 15.25 Cadinene 0.29 0.68 16.04 Farnesol 0 1.77 16.55 (+) - Spathulenol 0.69 7.33 17.35 Patchoulene 0.88 6.84 17.76 1- (2-Hydroxy-4,6-dimethoxy
phenyl) -2-buten-1-one 1.14 9.02 17.85 Isopathulenol 0.27 4.59 18.03 Caryophyllene oxide 0 0 18.24 t-Muurolol 0 1.38

After the above-mentioned process, 0.3 to 0.8 parts by weight of the perfume ingredient liquid extracted from the goat ginseng is mixed with 100 parts by weight of meat. In other words, the fragrant ingredient liquid extracted from the goat ginseng is put into the processed meat mixed with the seasoned vegetables and meat, and mixed well evenly so that the meat is impregnated.

The reason for adding the fragrance ingredient liquid extracted from the ginseng ginseng immediately before vacuum packaging, which is the last step of manufacturing, is to suppress the evaporation of the ginseng fragrance ingredient in the production process as much as possible. Therefore, in a vacuum packed state, the liquid component of the goat ginseng flavor mixed in the meat penetrates into the meat and ages.

Therefore, when the processed meat of the present invention is eaten, when the vacuum packaging is removed, the flavor of the ginseng flavor and the ginseng flavor is stimulated and the appetite is stimulated, and the processed meat of high quality is provided.

[Examples 1 to 3]

The processed meat was prepared under the conditions of Table 3. That is, the meat used pork and the amount used was 1 kg. The vegetables used ranged from 0.03 to 0.07 kg of liver garlic, 0.02 to 0.05 kg of onion, 0.01 to 0.03 kg of lobster, 0.005 to 0.015 kg of sesame, 0.003 to 0.007 kg of ginger, and 0.0008 to 0.002 kg of black pepper. 0.01 to 0.045 kg of liver, 0.01 to 0.03 kg of capsaicin, and 0.005 to 0.025 kg of sesame oil were used. The content was 0.01 ~ 0.04kg.

In addition, the goat ginseng component liquid was not used in Example 1, and 0.08 kg was used in Example 2, and 0.03 kg was used in Example 3. The aging temperature of the processed food is in the range of 0 to 3 ° C, and the aging time is in the range of 3 to 5 hours.

Example Condition and inspection division Example 1 Example 2 Example 3



ingredient
And
content Pork (kg) One One One Liver garlic (kg) 0.03 0.05 0.07 Onion (kg) 0.02 0.035 0.05 Loaf (kg) 0.01 0.02 0.03 Sesame (kg) 0.005 0.01 0.015 Ginger (kg) 0.003 0.005 0.007 Pepper (kg) 0.0008 0.001 0.002 Sugar (kg) 0.04 0.06 0.08 Soy (kg) 0.01 0.03 0.045 Capsaicin (kg) 0.01 0.02 0.03 Sesame oil (kg) 0.005 0.02 0.025 Times (kg) 0.01 0.03 0.04 Aging condition Temperature (℃) 0 One 3 Time (hr) 5 4 3 Fragrance ingredient liquid Perfume Ingredient Usage (kg) - 0.08 0.03
Sensory test flavor 4.5 4.8 4.7 incense 4.3 4.9 4.8 Likelihood 4.5 4.9 4.7

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

[Comparative Examples 1 and 2]

Processed meat was prepared under similar conditions to those of the examples except that some conditions were changed as shown in the following Table 4. [ In particular, no perfume ingredient liquid was used in the comparative example.

Comparative Example Condition and Inspection division Comparative Example 1 Comparative Example 2



ingredient
And
content Pork (kg) One One Liver garlic (kg) 0.005 0.2 Onion (kg) 0.005 0.2 Loaf (kg) 0.004 0.15 Sesame (kg) 0.005 0.005 Ginger (kg) 0.005 0.005 Pepper (kg) 0.001 0.001 Sugar (kg) 0.003 0.3 Soy (kg) 0.001 0.2 Capsaicin (kg) 0.001 0.3 Sesame oil (kg) 0.005 0.02 Times (kg) 0.01 0.03 Aging condition Temperature (℃) -2 5 Time (hr) 7 5 Fragrance ingredient liquid Perfume Ingredient Usage (kg) - -
Sensory test flavor 3.2 3.3 incense 3.1 3.2 Likelihood 3.2 3.3

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

The sensory test was carried out by freezing the processed meat produced according to the conditions of the above Examples and Comparative Examples to the wholesalers who found the manufacturing plant of the present invention and their employees, And likelihoods were evaluated by the 5-point scaling method, and the results are shown in Tables 3 and 4, respectively.

As can be seen from the evaluation results of the above Tables 3 and 4, the processed meat produced under the conditions according to the present invention was evaluated in all aspects of taste, flavor and preference. These results suggest that the flavor components extracted from the goat ginseng were absorbed into the meat while being packed in a vacuum, so that when eating the processed meat, the smell of the ginseng ginseng was observed and the flavor and flavor were felt.

Particularly, in Example 2, the highest sensory test score was obtained while the condition of each ingredient was located between Examples 1 and 3. As a result, in Example 2, a lot of the component of the ginseng herb gypsum component was contained, and thus, the sensory evaluation score was high due to this flavor, which is one of the optimum conditions of the ingredient ratio of the processed meat of the present invention.

However, the comparative examples were rated lower in all the sensory tests because the content of the major ingredients was out of the range of the examples and the goat's ghanaic component was not used.

S1: step of mixing and washing the washed vegetables
S2: Add flavor to the mixed vegetables with seasoning
S3: Adding finely ground or cut meat to seasoned vegetables and mixing
S3-1: adding the perfume ingredient liquid extracted from the ginseng ginseng to the processed meat made from mixed vegetables and meat and mixing
S4, S4-1: Molding the processed meat made of mixed vegetables and meat into a certain amount and shape
S5, S5-1: Vacuum packaging the shaped processed meat
S6, S6-1: Low-temperature aging of vacuum packaged processed meat

Claims (7)

A step (S1) of washing and mixing the washed vegetables;
Adding a flavor to the mixed vegetable (S2);
(S3) adding and finely grinding or cutting the meat into the seasoned vegetables;
(S4) shaping the processed meat made of the mixed vegetable and meat into a certain amount and shape;
Vacuum packing the shaped processed meat (S5); And
(S6) of low-temperature aging the vacuum packaged processed meat.
A step (S1) of washing and mixing the washed vegetables;
Adding a flavor to the mixed vegetable (S2);
(S3) adding and finely grinding or cutting the meat into the seasoned vegetables;
(S3-1) adding and mixing a fragrant ingredient liquid extracted from the ginseng ginseng to the processed meat made from the mixed vegetables and meat;
(S4-1) shaping the processed meat to which the goat's ghrelin ingredient liquid is added in a predetermined amount and shape;
A step (S5-1) of vacuum-packing the processed processed meat added with the goat's ghrelin ingredient liquid; And
And a step (S6-1) of low-temperature aging the processed meat packed with vacuum-packed gypsophila component liquid added thereto.
The method according to claim 1 or 2, wherein the vegetable comprises 3 to 7 parts by weight of garlic, 2 to 5 parts by weight of garlic, 1 to 3 parts by weight of garlic, 0.5 to 1.5 parts by weight of sesame, 0.3 to 0.7 parts by weight of ginger, 0.08 to 0.2 parts by weight of pepper;
Wherein the seasoning comprises 4 to 8 parts by weight of sugar, 1.5 to 4.5 parts by weight of soy sauce, 1 to 3 parts by weight of capsaicin, and 0.5 to 2.5 parts by weight of sesame oil based on 100 parts by weight of meat.
The process for producing processed meat according to claim 1 or 2, wherein the sauce further comprises 1 to 4 parts by weight of pears based on 100 parts by weight of meat.
The method according to claim 1 or 2, wherein the low-temperature aging is aged at 0 to 3 ° C for 3 to 5 hours.
[3] The method according to claim 2, wherein 0.3 to 0.8 parts by weight of the goat's ghrelin ingredient liquid is added based on 100 parts by weight of meat.
Processed meat produced by the method of any one of claims 1 to 6.

Images