KR20160115101A

KR20160115101A - Method for processing lean meat of aged hen

Info

Publication number: KR20160115101A
Application number: KR1020150042109A
Authority: KR
Inventors: 권순택
Original assignee: 권순택
Priority date: 2015-03-26
Filing date: 2015-03-26
Publication date: 2016-10-06

Abstract

The present invention relates not only to the processing of lean meat and fumigant but also to the process of baking and reheating the lean meat to prevent the deterioration of lean meat as a dying agent, Frying, and butter so that the stiff texture of the stingray is much smoother and more fragrant, and it is usually dumped into livestock feed. However, it is difficult to eat food due to the use of the oldest one, which has a relatively high nutritional value. Which can be used as an alternative to the reality that is suffering from aging.

Description

METHOD FOR PROCESSING LEAN MEAT OF AGED HEN [0002]

More particularly, the present invention relates to a method for processing a lean lean meat, and more particularly, to a method for processing lean lean meat, This is a method of processing a lean lean meat which can be used as a texture and of a tasty food as well as textured meat of relatively high nutritional value although it is usually smelled and treated with a smoother, .

Generally, chickens are breeded for meat and poultry. When they get older, they tend to be fattened or hard to eat even if they are boiled, so they are often disposed of as livestock feed.

In particular, the egg of chicken of the hard-boiled egg spends a lifetime as a spawning period when the egg production is abruptly fallen in 18 months of life, which is a period of vigorous egg-laying. In this case, there is not much difference from the nutrition of the general chicken or mature chicken And the fact that it is dismantled quickly as livestock feed is always a pity in the meat processing industry.

Korean Patent Laid-Open Publication No. 2004-0063474 has been disclosed as a prior art document, and the smoked method using the egg yolk system according to this prior art document and the smoked meat produced by the above method are as follows: (1) 4.5 to 7.0% by weight of alpha -tocopherol, To about 1.0% by weight of an excipient and 92.0% to 95.0% by weight of an excipient, and feeding the feedstuff containing the feed additive at about 70 to 72 weeks of age; (2) Staging the cultivated egg-laying hens so that the husks are not damaged; (3) a step of immersing the scattering furnace sampled by the step (2) in the source solution; (4) boiling the egg-laying dipped in the step (3); And (5) removing the moisture from the laying hens by the step (4), mixing the smoke and the water, and spraying the smoke on the surface of the laying hens.

However, the smoked method using the egg yolk system according to the prior art document and the smoked chicken meat produced by the above method consist of the step of breeding the egg yolk system, the step of immersing the source liquid, boiling the boiled egg liquid, It costs more than hatching and breeding eggs.

Korean Patent Laid-Open Publication No. 2004-0063474 (smoked method using egg yolk and smoked meat produced by the above method)

The object of the present invention is not only to treat lean meat and fumigant but also to apply a butter to the lees and bake it again to prevent the deterioration of lean meat as a dying agent, It is processed so that the stiff texture of the paleo-peculiar quality is treated softer and fragrant, and it is usually dumped into the livestock feed. However, as the pale greenery with relatively high nutritional value is used for food, The present invention provides a method of processing a lean lean meat which can be used as an alternative to reality which is experiencing difficulties.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method of processing a lean meat lean meat by rolling a meat lean meat while gently rolling it, thereby eliminating bruising characteristic of the meat lean meat so that it can be eaten more easily.

The present invention is to provide a method for processing a raw meat lean meat by allowing the lean body to be aged while being evenly infiltrated into lean meat, thereby preventing the meat from being deteriorated in addition to softness of meat quality.

It is an object of the present invention to provide a method for preventing the oxidation of lean meat by sodium selenate to prevent the occurrence of corrosion and mold by preventing sour taste of syrup by sweet syrup, The present invention also provides a method for processing a raw meat leavening machine in which a mixture of syrup, sodium erosorbate and sodium nitrite as well as a dyestuff is cleaned by purified water.

The object of the present invention is to provide a method for processing lean meat by re-frying leeks into an electric furnace so as to impregnate not only lees but also syrup, sodium erosorbate, sodium nitrite and purified water deeply into the butter, thereby further maximizing the softness and flavor of the meat. Method.

It is an object of the present invention to provide a method of processing an open hearth meat so that it can be smoothly and smoothly rolled as a cutting roller so as to cut off the tendons in the meat loaf,

According to an aspect of the present invention,

A step of extracting the lean meat from the gypsum;

Allowing the lean body to permeate the lean meat;

A step of fumigating the lean meat;

Applying butter to the lean meat;

A step of baking the lean meat,

And a step of vacuum packing the lean meat.

The present invention relates not only to the processing of lean meat and fumigant but also to the process of baking and reheating the lean meat to prevent the deterioration of lean meat as a dying agent, Frying, and butter so that the stiff texture of the stingray is much smoother and more fragrant, and it is usually dumped into livestock feed. However, it is difficult to eat food due to the use of the oldest one, which has a relatively high nutritional value. It is possible to make it work as an alternative to the reality that is suffering.

The present invention has the effect of smoothly spreading the lean meat while rolling it, thereby eliminating the bruise characteristic of the meat ladle and eating it more easily.

The present invention has the effect of allowing the poultry poultry product to be aged while uniformly leaching into the lean meat, thereby preventing the deterioration of the poultry meat along with the softness of meat quality.

The present invention is intended to prevent the occurrence of corrosion or fungus by preventing the oxidation of lean meat by sodium selenate and to prevent the occurrence of mold or fungus by allowing the syrup to give a sweet taste and to provide a coloring agent And it is effective to purify the mixture of starch syrup, syrup, sodium erosorbate and sodium nitrite as well as a salt water.

The present invention is intended to maximize the effect of fumigation by drying flesh-lean lean meat, and to smell it with sawdust so that the fragrance can be thoroughly cooked, and cooked at a temperature of 80 ± 5 ° C so that lean meat can be easily eaten .

The present invention has the effect of ensuring the convenience of transportation and transportation in solid state during butter preparation and further converting steam into liquid to minimize its loss.

In the present invention, lean meat is re-sprinkled in an electric oven to deeply impregnate not only lees but also syrup, sodium erosorbate, sodium nitrite and purified water into the butter so that the softness and flavor of the meat can be further maximized.

The present invention has the effect of smoothly spreading while rolling as a cutting roller so as to cut off the tendrils in the lean meat, so that it is much smoother and more convenient to be eaten by eating or drinking.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of processing a green meat grinder according to the present invention. FIG.

The present invention will now be described in detail with reference to the drawings, in which there can be a plurality of embodiments, and the objects, features and advantages of the present invention can be better understood through these embodiments .

Fig. 1 is a flow chart showing a method for processing a red meat grill according to the present invention.

1, the lean meat is extracted from the lean meat (S10), the lean meat is allowed to permeate the lean meat (S20), the lean meat is fumed (S30), butter (S40), re-baking the lean meat (S50), and vacuum packing the lean meat (S60).

According to the present invention, the method for processing green peas in accordance with the present invention is not limited to the processing of lean meat and fumigation but also the process of baking and re-baking butter to prevent the deterioration of lean meat as a dying agent, After softening the meat, it is baked again so that the dirt, fume and butter can be evenly permeated. The stiff texture of the peculiar type is treated softer and smelly, which is usually used as livestock feed. However, This can be an alternative to the reality that is facing difficulties in the food shortage.

At this time, it is preferable to further include a step (S50 + 1) of rolling the lean meat after the step S50 so as to smoothly spread it, so as to eliminate the tingling characteristic of the meat line to be more easily eaten.

Further, the method further includes a step (S20 + 1) of aging the lean meat after the step S20, so that the lean body can be aged while uniformly leaching into the lean meat, so that the meat can be softened and deterioration can be prevented in advance.

In particular, it is preferable that the step S20 is such that the lean meat is put into the syrup as well as starch syrup, sodium erosorbate, sodium nitrite and purified water.

Syrup gives off a sweet taste. Sodium erosorbate inhibits the oxidation of lean meat, preventing corrosion and mold from forming, and sodium nitrite is used as a coloring agent to give a brownish feeling when smoked. , The purified water serves not only as a pesticide but also to help clean the mixture of starch syrup, sodium erosorbate and sodium nitrite.

More specifically, step S20 is carried out to infiltrate 92.18 wt% of lean meat into 2.77 wt% of salted fish, 0.37 wt% of starch syrup, 0.07 wt% of sodium erosorbate, 0.01 wt% of sodium nitrite and 4.60 wt% of purified water.

In comparison with 92.18wt% of lean meat, 2.77wt% of lean meat was applied so as not to be too squeezed or too thick, and 0.37wt% of syrup compared to 92.18wt% of lean meat was applied so as not to be too sweet or too tasty, 0.07wt% of sodium is applied to allow proper prevention of oxidation (if it is too small, the effect of preventing oxidation can not be seen and if it is too much, it may be harmful to human body), 0.01wt% of sodium nitrite is applied to 92.18wt% It makes the visual effect of brownish brown (if it is too small, it becomes blackish when it is too much), it applies purified water 4.60wt% compared to 92.18wt% of lean meat, Make sure to mix the sodium properly (too little if it is too lean and too much if it is too dilute Which becomes undesirable).

In step S30, the lean meat is dried and then smoked and cooked. In step S30, the lean meat is steamed at a temperature of 55 ± 5 ° C. In step S30, the lean meat is fired And in step S30, the lean meat is cooked in a heat of 80 ± 5 ° C.

In step S20, the lean meat impregnated with the fungicidal agent is dried to maximize the effect of the fogging, and at this time, it is dried with the steam of 55 ± 5 ° C to maintain the moisture content of the lean meat at 75 to 85% It is smoked with sawdust so that the fragrance can be grilled, followed by cooking at a temperature of 80 ± 5 ° C, so that lean meat can be easily cooked and warmed even if it is heated.

On the other hand, in step S40, the butter is converted into a liquid state by utilizing steam in a solid state so that it can be applied to a lean meat, thereby ensuring convenience in transportation and transportation in solid state during butter preparation, So that the loss can be minimized.

More preferably, in step S40 above, the lean meat is spun at an electric temperature of 120 to 170 ° C, so that not only drench but also syrup, sodium erosorbate, sodium nitrite and sodium hypochlorite penetrate deeply into the butter. So as to be maximized.

If the temperature is below 120 ° C, the penetration of butter into the lean meat is unsatisfactory. If the temperature is above 170 ° C, lean meat burns or butter is easily volatilized.

And, the S50 + 1 step smoothly spreads while rolling as a cutting roller so as to cut off the cord in the lean meat, so that it can be eaten much more smoothly and conveniently when it is used for eating or drinking.

The present invention can be used in the field of meat processing industry.

S10: Lean meat extract
S20: Dirt penetration
S20 + 1: Aging lean meat
S30: Smoke processing
S40: Applying butter
S50: Electric grill
S50 + 1: Rolling
S60: Vacuum packaging

Claims

A step (S10) of extracting a lean meat from a roaster,
(S20) causing the lean body to permeate the lean meat,
A step (S30) of fogging the lean meat,
A step (S40) of applying butter to the lean meat,
A step (S50) of baking the lean meat,
And a step (S60) of vacuum packing the lean meat.

The method according to claim 1,
Further comprising a step (S50 + 1) of rolling the lean meat to smoothly spread the meat after step S50.

The method according to claim 1,
Further comprising a step (S20 + 1) of aging the lean meat after the step S20.

The method according to claim 1,
Wherein the step S20 is carried out so as to allow the lean meat to be impregnated into the syrup as well as starch syrup, sodium erosorbate, sodium nitrite, and purified water.

The method according to claim 1,
The step S20 is carried out so that 92.18 wt% of the lean meat is added to not only the 2.77 wt% of the dyed paper but also 0.37 wt% of starch syrup, 0.07 wt% of sodium erosorbate, 0.01 wt% of sodium nitrite and 4.60 wt% of purified water. Process for processing lean lean meat.

The method according to claim 1,
Wherein the step S30 includes drying the lean meat and smoking and cooking the meat lean meat.

The method according to claim 6,
Wherein in the step S30, the lean meat is steamed at a temperature of 55 ± 5 ° C.

The method according to claim 6,
Wherein in step S30, the lean meat is fumed with smoke generated by burning sawdust.

The method according to claim 6,
Wherein in step S30, the lean meat is cooked at a temperature of 80 ± 5 ° C.

The method according to claim 1,
Wherein the butter is converted into an accessory state using steam in a solid state and applied to the lean meat in step S40.

The method according to claim 1,
Wherein the lean meat is baked at an electric temperature of 120 to 170 DEG C in step S40.

3. The method of claim 2,
Wherein the step S50 + 1 is performed so as to roll smoothly as a cutting roller so as to cut off the cord in the cutter.