KR20170021482A - Processed meat containing and medicinal herb extract and manufacturing method thereby - Google Patents
Processed meat containing and medicinal herb extract and manufacturing method thereby Download PDFInfo
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- KR20170021482A KR20170021482A KR1020150115883A KR20150115883A KR20170021482A KR 20170021482 A KR20170021482 A KR 20170021482A KR 1020150115883 A KR1020150115883 A KR 1020150115883A KR 20150115883 A KR20150115883 A KR 20150115883A KR 20170021482 A KR20170021482 A KR 20170021482A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The present invention relates to a process for the preparation of a medicament for the manufacture of a medicament for the prevention and treatment of obesity, comprising 15 to 25 parts by weight of an ungulates, 15 to 25 parts by weight of leek, 15 to 25 parts by weight of leek, 15 to 25 parts by weight of corn oil, 15 to 25 parts by weight, Adding 15 to 25 parts by weight of steamed rice bran, 90 to 120 parts by weight of steamed rice bran, and adding 1500 to 3000 parts by weight of water to the hot extruder for 2 to 3 hours at 100 ° C Heating the herb extract to a temperature of -120 to 120 캜, cooling the herb extract at -1 캜 to -5 캜 for 4 hours to 5 hours, adding 90 to 97 parts by weight of raw materials to 1 to 2.5 parts by weight of the herbal extract, 1 to 2.5 parts by weight of a herb extract solution; and aging the raw meat mixed with the herbal extract solution at -2 ° C to -5 ° C for 12 hours to 24 hours.
Further, it is possible to provide a processed meat containing the herbal extract liquid produced by the process for producing a processed meat containing the herbal extract.
Description
The present invention relates to a processed meat containing an herbal extract and a method for producing the same, and more particularly, to a processed meat containing a herb extract which has been smoked by mixing an herb extract with processed meat and a method for producing the same.
Generally, during a health exercise, a powdered carbohydrate supplement or a protein supplement is mixed with water or milk to supplement insufficient nutrients.
However, people who do not fit the processed foods constitutionally may have side effects such as skin trouble and diarrhea.
In recent years, it is a tendency to supplement protein deficient with chicken breasts. Chicken breasts have no side effects compared to processed foods and have a long-lasting feeling of fullness.
However, in the long term, there is a problem of lack of nutrients and taste.
A problem to be solved by the present invention is to provide a processed meat supplemented with flavor and deficient nutrients suitable for various preference layers.
In order to solve the above-described problems, the present invention provides a method for producing a fermented soybean oil, comprising 15 to 25 parts by weight of an extract, 15 to 25 parts by weight of a mustard, 15 to 25 parts by weight of leek, 15 to 25 parts by weight of corn oil, 15 to 25 parts by weight, 15 to 25 parts by weight of sewage sludge, 15 to 25 parts by weight of steamed sourdough, and 90 to 120 parts by weight of green tea syrup into a pharmaceutical net; Adding the medicinal material net to a high temperature extractor together with 1500-3000 parts by weight of water and heating the mixture to 100 to 120 ° C for 2 to 3 hours to prepare an herbal extract solution; Cooling the herbal extract solution at -1 ° C to -5 ° C for 4 hours to 5 hours; Mixing 1 to 2.5 parts by weight of the herbal extract with 90 to 97 parts by weight of raw meat and 1 to 2.5 parts by weight of dyed rice; And aging the raw meat mixed with the herbal extract solution at -2 ° C to -5 ° C for 12 hours to 24 hours.
1 to 3 parts by weight of pepper, 1 to 3 parts by weight of aspartame, 0.2 to 0.9 parts by weight of citric acid, 10 parts by weight of cinnamon 5, 5 to 7 parts by weight of bamboo salt, 5 to 10 parts by weight of soy sauce, 35 to 30 parts by weight of collagen, 3 to 5 parts by weight of collagen, 3 to 5 parts by weight of dietary fiber, 0.3 to 0.5 parts by weight of phosphate, 10 to 15 parts by weight of persimmon, 10 to 15 parts by weight of licorice, 10 to 15 parts by weight of kelp, 10 to 15 parts by weight and corn 10 to 15 parts by weight.
In addition, it is also possible to add to the above-mentioned dermatological preparations rosemary, lavender, chamomile, marrow, hyssop, lemongrass, oregano, lemon verbena, thyme, lemon balm, jarow, basil, stevia, mulberry, aztec sweet, apple mint, 20 to 30 parts by weight of at least one of chrysanthemum, Chinese knot, and mini pans can be added.
The dyestuff agent may be prepared by mixing 100 to 150 parts by weight of Bacillus subtilis BSS09 powder or 100 to 150 parts by weight of Lactobacillus plantarum VITA-L03 powder or 100 to 150 parts by weight of EM (Effective Microorganisms) Additional additives may be added.
Also, before the step (e), the step of inserting the extracted bamboo through the raw meat in a jar containing the bamboo detergent for 24 hours to 48 hours; And wrapping the surface of the raw meat passed through the bamboo with a pine needle and a pine needle.
Further, the method further comprises the step of injecting the garlic extract into the inside of the aged raw meat after the step (e), wherein the garlic extract can be extracted by baking raw garlic and pressing it at high temperature and high pressure.
The method may further include, after the step (e), injecting the herb extract into the injector into the aged raw meat.
(C) frying and heating the center of the raw meat in the hopper so that the center temperature of the raw meat is 75 ° C or higher after the aged raw meat is put on a truck and put in a hopper; And cooling the smoke raw meat at 10 ° C to 15 ° C.
The raw meat may be at least one selected from pork, beef, horse meat, chicken meat, duck meat, geese meat, turkey meat, dog meat, lamb meat, camel meat and fish meat.
In addition, a chicken breast of chicken can be used as the raw meat.
15 to 25 parts by weight of gum, 15 to 25 parts by weight of ginger, 15 to 25 parts by weight of ginseng, 15 to 25 parts by weight of red ginseng, 15 to 25 parts by weight of ginger, 15 to 25 parts by weight of ginger, To 25 parts by weight of sulfur, 15 to 25 parts by weight of sulfur, 15 to 25 parts by weight of Angelica keiskei, 15 to 25 parts by weight of Angelica keiskei, and 15 to 25 parts by weight of Omija.
In addition, it is possible to provide a processed meat containing the herbal extract liquid prepared by the above-mentioned production method.
The processed meat containing the herb extract according to the embodiment of the present invention and the method for producing the same have the effect of enhancing the health by containing the herb nutrients in the raw meat.
In addition, the processed meat containing the herb extract according to the embodiment of the present invention and the method for producing the same have the effect of eliminating the peculiar smell of meat by the herbal extract added to the raw meat.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart sequentially showing a processed meat containing an herbal extract solution and a method of producing the same according to an embodiment of the present invention. FIG.
Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations can be applied and various embodiments can be made. It is to be understood that the following description covers all changes, equivalents, and alternatives falling within the spirit and scope of the present invention.
In the following description, the terms first, second, and the like are used to describe various components and are not limited to their own meaning, and are used only for the purpose of distinguishing one component from another component.
Like reference numerals used throughout the specification denote like elements.
As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. It is also to be understood that the terms " comprising, "" comprising, "or" having ", and the like are intended to designate the presence of stated features, integers, And should not be construed to preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flowchart sequentially showing a processed meat containing an herbal extract solution and a method of producing the same according to an embodiment of the present invention.
1, a processing meat containing an herbal extract and a method for producing the herb extract according to the present invention comprises a step (S10) of introducing a medicinal herb into a medicinal material network, a step (S20) of adding a medicinal herb and water to a high- A step of cooling the extract (S30), a step of mixing the poultice and the herbal extract with the raw meat (S40), a step of passing the raw bamboo through the raw meat (S50), wrapping the surface of the raw meat with pine needles (S80), a step of aging the raw meat (S70), a step of injecting the herb extract into the injector (S80), a step of smoldering and heating the aged raw meat in the smoke (S90), and a step And cooling (S100).
The step (S10) of introducing the medicinal herb into the medicinal compound network comprises 15 to 25 parts by weight of the outer shell, 15 to 25 parts by weight of the outer shell, 15 to 25 parts by weight of the leek, 15 to 25 parts by weight of corn oil, 15 to 25 parts by weight, 25 to 25 parts by weight of sewage, 15 to 25 parts by weight of sewage sludge, 15 to 25 parts by weight of steamed sulfur, and 90 to 120 parts by weight of green tea.
15 to 25 parts by weight of ginger, 15 to 25 parts by weight of ginseng, 15 to 25 parts by weight of red ginseng, 15 to 25 parts by weight of ginger, 15 to 25 parts by weight of ginger, 15 to 25 parts by weight of ginger, 25 to 25 parts by weight of sulfur, 15 to 25 parts by weight of sulfur, 15 to 25 parts by weight of Angelica keiskei, 15 to 25 parts by weight of Angelica keiskei, and 15 to 25 parts by weight of Omija can be further added.
It is a medicinal plant which dried bark of Eucommia ulmoides Oliver. There is an effect of lowering blood pressure by treating low back pain due to lack of function of liver (kidney), knee pain, numbness of body, coldness of lower abdomen, urinary frequency, early anxiety, uterine bleeding. The pharmacological effect of the blood pressure drop, anti-aging, cholesterol drop, anti-inflammation, sedation, analgesia, immune regulation, blood clotting, uterine contractions, anti-allergies, has the effect of antibacterial action.
When the compounding amount is less than 10 parts by weight, the effect of improving bronchial inflammation, hypertension and vascular disease may be insignificant. When the compounding amount is more than 25 parts by weight, Which is likely to cause side effects.
In addition, the yamancheun (肝 肾) due to lack of back pain, knee tongue, body aches (yanhyeol) (yanhyeol) (bad cold), cold water, idiopathic sudden anxiety, uterine bleeding and has a blood pressure lowering effect.
The blending amount of the doorway door is preferably from 10 to 25 parts by weight. When the mixing amount of the doorway door is less than 10 parts by weight, the effect of improving the lethargy, inflammatory disease and asthma may be insignificant. When the blending amount is more than 25 parts by weight, dizziness, Which is likely to cause side effects.
In addition, Leek seeds protect the liver and kidneys, and have excellent efficacy against dementia and urinary frequency.
When the blending amount of leek seeds is less than 10 parts by weight, the effect of improving gastrointestinal diseases and diabetes may be insignificant. When the blending amount is more than 25 parts by weight, side effects such as heat and dermatitis .
In addition, corn oil has the effect of restoring the liver (kidney kidney), fixing the period (精 气), and fixing the depressed period.
When the blending amount of the acidified milk is less than 10 parts by weight, the effect of improving hair loss, anemia and urinary incontinence may be insignificant. When the blending amount is more than 25 parts by weight, ocular protrusion, , Gastrointestinal irritation, and the like.
In addition, Gugija can be classified into two types: dizziness, tinnitus, tongue, uremia, urinary frequency, urinary frequency, It is effective for one symptom and urine incontinence (incontinence incontinence).
The compounding amount of gugija is preferably 10 to 25 parts by weight. When the compounding amount of gugija is less than 10 parts by weight, the effect of improving liver function, cardiovascular disease and memory loss may be insignificant. When the compounding amount is more than 25 parts by weight, Which is likely to cause side effects.
In addition, it improves the function of kidneys, preventing hair loss, nourishing gangjang, refreshing, insomnia, and is effective in the prevention and treatment of adult diseases.
When the blending amount of the sewage is less than 10 parts by weight, the digestion function, the activation of the physiological function and the osteoporosis improvement effect may be insignificant. When the blending amount is more than 25 parts by weight, abdominal pain, diarrhea Which is likely to cause side effects.
Also, Sukjihwang strengthens bones and muscles, and is effective for nervous breakdown, aging prevention and so on.
When the blending amount of Sulfur Sulfur is less than 10 parts by weight, the effect of improving back pain, erectile dysfunction, constipation and skin diseases may be insignificant. When the blending amount is more than 25 parts by weight, It can cause side effects such as abdominal pain.
In addition, it contains a large amount of dietary fiber to enhance the activity of the intestines and to remove toxins from the intestines.
The blending amount of green tea is preferably 90 to 120 parts by weight, and when the blending amount of green tea is less than 90 parts by weight, the waste matter discharge effect may be insignificant. When the blending amount is more than 120 parts by weight, skin diseases such as eczema and itching may occur.
In addition, Yin Yangguo heals all the cold air (風冷 证) and hullo (虛 勞) and heal the waist and knees.
When the blend amount is less than 10 parts by weight, the effect of improving the kidney and menopausal symptoms may be insignificant. When the blending amount is more than 25 parts by weight, side effects such as dizziness, headache and vomiting .
The processed meat containing the herbal extract liquid as described in the present invention contains various nutrients such as protein and 9 kinds of herbs, and thus has a high effect of protecting health.
In step S20 of preparing the herbal extract by adding the medicinal network and water to the high temperature extractor, heating the medicinal material net to a high temperature extractor with 1500-3000 parts by weight of water at 100 to 120 ° C for 2 hours to 3 hours, Extract can be made.
The step (S30) of cooling the herb extract can cool the herb extract at -1 to -5 DEG C for 4 to 5 hours.
In the step (S40) of mixing the poultice and the herbal extract with the raw meat, 90 to 97 parts by weight of the raw meat and 1 to 2.5 parts by weight of the poultice can be mixed with 1 to 2.5 parts by weight of the herb extract.
10 to 10 parts by weight of bamboo salt, 5 to 7 parts by weight of bamboo salt, 5 to 10 parts by weight of soy sauce, 20 to 20 parts by weight of soy sauce, 1 to 3 parts by weight of pepper, 1 to 3 parts by weight of aspartame, 0.2 to 0.9 parts by weight of citric acid, 35 to 30 parts by weight of collagen, 3 to 5 parts by weight of collagen, 3 to 5 parts by weight of dietary fiber, 0.3 to 0.5 parts by weight of phosphate, 10 to 15 parts by weight of licorice, 10 to 15 parts by weight of licorice, 10 to 15 parts by weight of kelp, To 15 parts by weight and corn 10 to 15 parts by weight.
In addition, the anti-inflammatory agent is selected from the group consisting of rosemary, lavender, chamomile, marrow, hyssop, lemongrass, oregano, lemon verbena, thyme, lemon balm, jarow, basil, stevia, mint, aztec sweet, apple mint, At least one of water-soluble, semi-synthetic and mini-pans can be added in an amount of 20 to 30 parts by weight.
100 parts by weight of Bacillus subtilis BSS09 powder or 100 to 150 parts by weight of Lactobacillus plantarum VITA-L03 powder or 100 to 150 parts by weight of EM (Effective Microorganisms) Can be added.
1 to 5 parts by weight of an apple, 1 to 5 parts by weight of a banana, 1 to 5 parts by weight of a pear, 1 to 5 parts by weight of pineapple, 1 to 5 parts by weight of an orange, 1 to 5 parts by weight of kiwi, 1 to 5 parts by weight of lemon, 1 to 5 parts by weight of plum, 1 to 5 parts by weight of grape, 1 to 5 parts by weight of strawberry, 1 to 5 parts by weight of blueberry, 1 to 5 parts by weight of horseradish, 1 to 5 parts by weight of grapefruit, 1 to 5 parts by weight of watermelon, 1 to 5 parts by weight of rich, 1 to 5 parts by weight of melon, 1 to 5 parts by weight of pitch, 1 to 5 parts by weight of melon, 1 to 5 parts by weight of papaya, 1 to 5 parts by weight of guava, 1 to 5 parts by weight of guava, 1 to 5 parts by weight of coconut, 1 to 5 parts by weight of peach, 1 to 5 parts by weight of persimmon, 1 to 5 parts by weight of apricot, 1 to 5 parts by weight of chestnuts, 1 to 5 parts by weight of gooseberry, 1 to 5 parts by weight of granadia, 1 to 5 parts by weight of lobsberry, 1 to 5 parts by weight of durian, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of avocado, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of fig, 1 to 5 parts by weight of corn oil, 1 to 5 parts by weight of lime, 1 to 5 parts by weight of lime And 1 to 5 parts by weight of Mafrao may be mixed with each other.
The dyestuff agent may be used in the step of mixing fruit with 1500 to 2000 parts by weight of milk. Milk contains potassium and vitamins. Potassium can help the body discharge, vitamins can increase calcium absorption of the body is good for bone health.
The raw meat may be at least one selected from pork, beef, horse meat, chicken, chicken breast, duck meat, geese meat, turkey meat, dog meat, lamb meat, camel meat and fish meat.
In step (S40) of admixing the dyestuff and the herbal extract to the raw meat, a tumbling machine can be used so that the dough and the herbal extract can be mixed in the raw meat.
The tumbling machine allows the dipping agent and herb extract to penetrate well to the raw meat while rotating the tumbler, and the meat is softened in the process of stirring the raw meat in the tumbler to improve the taste and feel the flavor .
In step S40 of mixing the poultice and the herbal extract with the raw meat, 10 to 30 parts by weight of green olive, black olive or olive oil may be added.
Olive fruits and oils are rich in vitamins E and K, which are antioxidants. They are good for preventing aging. They contain a lot of unsaturated fatty acids that lower the blood cholesterol level, which is helpful for heart and blood pressure health, and is also effective for sodium excretion.
Olive oil can lower cholesterol levels and lower saturated fat in the body. Monounsaturated fatty acids in olive oil lower LDL cholesterol and raise HDL cholesterol, which is good for cardiovascular and heart disease.
The step of passing the bamboo through the raw meat (S50) can insert the bamboo cut through the raw meat for 24 to 48 hours in the jar containing the bamboo oil.
Here, in bamboo smoke, smoked bamboo is impregnated into the raw meat during smokestack processing, so that meat quality is softened and bamboo flavor is reduced.
The step (S50) of piercing the bamboo in the raw material can be used for pine, oak, timber, and herb, not for bamboo.
In the step of wrapping the surface of raw meat with pine needles and Korean paper (S60), the surface of the raw meat penetrated by bamboo can be covered with pine needles and Korean paper.
Here, the pine needle has the effect of preventing the raw meat from being damaged by giving preservative effect so that the main ingredient of phytoncide, terpene, can not live on pathogens, insects, fungus, etc., and the pine needles can be added to the raw meat to add flavor have.
In the step of aging the raw meat (S70), the raw meat mixed with the herb extract can be aged at -2 to -5 DEG C for 12 to 24 hours.
In step S80 of injecting the herb extract into the aged raw material, the herb extract may be injected into the aged raw material.
Herein, in step S80 of injecting the herb extract into the injected raw material, the herb extract may be injected first and then the garlic extract may be injected in the second step.
In this case, when the herb extract is firstly injected into the raw meat and then the garlic extract is injected in the second place, it can be injected into different parts.
Here, garlic extract can be extracted by baking raw garlic and pressing it at high temperature and high pressure in an extractor.
In the step of smoldering and heating the aged raw meat in the smokestack (S90), the aged raw meat is put on a truck and put in the smokestack, and the center temperature of the raw meat put on the smokestack can be fumigated and heated to 75 DEG C or more .
Here, the inside of the aged raw meat is filled with rice, barley, yulmu, wheat, black rice, germinated brown rice, glutinous rice, rice, oats, sorghum, corn, buckwheat, mung bean, joe, red bean, millet, pea, 5 to 10 parts by weight may be inserted into the needle, threaded with a needle or thread, or fixed with a fixing forceps.
Cereals can supplement nutrients that are insufficient in raw materials. Especially, saponin, selenium, anthocyanin, isoflavone, and betaclucan contained in cereals can have antioxidative, anti-inflammatory and immunity enhancing effects.
The step of cooling the smoked raw meat (S100) may cool the smoked raw meat at 10 to 15 占 폚.
Hereinafter, the processed meat containing the herb extract of the present invention and the preparation method thereof will be described in more detail with reference to the following examples. The raw meat used in the examples was chicken breast, and the composition analysis of the chicken breast containing the herbal extract and the comparative example was tabulated. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.
[Example 1] Processed meat containing an herbal extract solution
20 grams of oyster, 20 grams of leek, 20 grams of leek, 20 grams of cornstarch, 20 grams of Gugija, 20 grams of ginseng, 20 grams of Sucrose, 20 grams of Sukjipanghang and 100 grams of green tea. Add the medicinal compound into the high temperature extraction machine and heat with 20 liters of water at 120 ℃ for 2 hours and 40 minutes. The herbal medicine extract is obtained by recovering the medicinal herbs contained in the medicine net from the heated product. The extracted herbal extracts are cooled at 0 to -5 degrees for 4 hours. 1.5 parts by weight of the cooled herb extract, 96 parts by weight of chicken breasts and 2.5 parts by weight of dyestuff are mixed. Chicken breasts mixed with herbal extracts and dyes are subjected to low temperature aging for 12 to 24 hours in a refrigerated state at -2 to -5 degrees. Multiple bamboo leaves, which have been dipped in salt, are passed through the chicken breast. Spread pine needles on the surface of the chicken breasts penetrating the bamboo and wrap them in Korean paper. Hanji wrapped chicken breasts are aged at -2 to -5 DEG C for 12 to 24 hours. After the herb extract is injected into the aged chicken breast, the chicken breast is put in the smoke and the central temperature of the chicken breast is smoked and heated to 75 ℃ or more. The smoked chicken breast is cooled at 10 ° C to 15 ° C.
[Comparative Example 1]
A chicken breast was prepared in the same manner as in Example 1, except that the herbal extract solution was not added.
[Evaluation of components of chicken breasts containing herb extract]
The components of chicken breasts and general chicken breasts containing herbal extracts were evaluated in Example 1 and Comparative Example 1, and the results are shown in Table 1.
[Table 1]
From Table 1, it can be seen that the chicken breast (Example 1) containing the herbal extract is lower in calories, cholesterol and sodium than the general chicken breast (Comparative Example 1).
In particular, the chicken breast containing the herb extract of Example 1 of the present invention showed a reduction in calories of about 19%, a decrease in cholesterol by about 20%, and a decrease in sodium by about 20%, as compared with Comparative Example 1.
As described above, the chicken breast containing the herb extract of Example 1 of the present invention is effective as a health food because the content of cholesterol and sodium, which are less harmful to health than the conventional chicken breast product, is reduced and the calorie is small.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be clear to the person.
Claims (12)
(b) adding the medicinal material net to a hot extruder together with 1500-3000 parts by weight of water and heating the mixture at 100 to 120 ° C for 2 to 3 hours to prepare an herb extract;
(c) cooling the herbal extract solution at -1 ° C to -5 ° C for 4 hours to 5 hours;
(d) mixing 1 to 2.5 parts by weight of the herbal extract with 90 to 97 parts by weight of raw meat and 1 to 2.5 parts by weight of dyed rice;
(e) aging the raw meat mixed with the herbal extract at a temperature of -2 to -5 DEG C for 12 to 24 hours.
1 to 3 parts by weight of pepper, 1 to 3 parts by weight of aspartame, 0.2 to 0.9 parts by weight of citric acid, 10 parts by weight of cinnamon 5, 5 to 7 parts by weight of bamboo salt, 5 to 10 parts by weight of soy sauce, From 10 to 15 parts by weight of liquorice, from 10 to 15 parts by weight of kelp, from 10 to 15 parts by weight of elm, from 10 to 15 parts by weight of collagen, from 3 to 5 parts by weight of collagen, from 3 to 5 parts by weight of dietary fiber, from 0.3 to 0.5 part by weight of phosphate, 15 to 15 parts by weight of corn, and 10 to 15 parts by weight of corn.
Lemon balm, lemon balm, yallow, basil, stevia, mint, aztec sweet, apple mint, akinesia, marigold, cornflower, lavender, chamomile, marrow, hyssop, lemongrass, oregano, lemon balm, And 20 to 30 parts by weight of at least one of a flavor enhancer and a mini panic.
100 parts by weight of Bacillus subtilis BSS09 powder or 100 to 150 parts by weight of Lactobacillus plantarum VITA-L03 powder or 100 to 150 parts by weight of EM (Effective Microorganisms) ≪ RTI ID = 0.0 > 1, < / RTI >
Prior to step (e)
Inserting the extracted bamboo into the raw meat for 24 hours to 48 hours in a jar containing the bamboo detergent; And
And wrapping the surface of the raw meat passed through the bamboo with a pine needle and a pine needle.
After the step (e)
And injecting the garlic extract into an injector into the aged raw meat,
Wherein the garlic extract is obtained by baking fresh garlic and pressing it at a high temperature and a high pressure to extract the garlic extract.
After the step (e)
And injecting the herb extract into the injector into the aged raw meat.
After the step (e)
Smoldering and heating the raw meat at a center temperature of at least 75 캜 by putting the aged raw meat on a truck and putting it in a hopper; And
And cooling the smoke raw meat at 10 캜 to 15 캜.
Wherein the raw meat is at least one selected from pork, beef, horse meat, chicken, duck meat, geese meat, turkey meat, dog meat, lamb meat, camel meat and fish meat.
Wherein the raw meat is a chicken breast of chicken meat.
15 to 25 parts by weight of ginger, 15 to 25 parts by weight of ginseng, 15 to 25 parts by weight of red ginseng, 15 to 25 parts by weight of ginger, 15 to 25 parts by weight of ginger, 15 to 25 parts by weight of ginger, 15 to 25 parts by weight of Angelicae, 15 to 25 parts by weight of Angelica keiskei, 15 to 25 parts by weight of Angelica keiskei, and 15 to 25 parts by weight of Omija are introduced.
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| KR101938722B1 (en) * | 2018-07-04 | 2019-01-17 | 주식회사 씨브이 | Method for aging functional meat by using green tea and lactic acid bacteria, and functional meat aged by the method |
| KR20190040730A (en) * | 2017-10-11 | 2019-04-19 | 주식회사 대경햄 | Manufacturing method for sausage using deep seawater and sausage manufactured by the same |
| CN109645368A (en) * | 2018-12-28 | 2019-04-19 | 陕西师范大学 | A kind of iron-containing steamed meat product of richness |
| KR102025797B1 (en) * | 2018-08-14 | 2019-09-26 | 송기정 | Method for Sousing chicken and method for manufacturing barbecued chicken |
| KR20190136559A (en) * | 2018-05-31 | 2019-12-10 | 대구대학교 산학협력단 | The composition and method for improving the quality of chicken brest meat using the lactic acid bacteria cultures of gugija |
| KR102076071B1 (en) * | 2019-11-26 | 2020-02-11 | 남대현 | Manufacturing method for grilled beef tenderloin skewered and grilled beef tenderloin skewered manufactured by the method |
| KR102077189B1 (en) * | 2019-07-26 | 2020-02-17 | 김동근 | Manufacturing method of chicken breast jerky or powder |
| KR20200031820A (en) * | 2018-09-17 | 2020-03-25 | 롯데푸드 주식회사 | A ham controlled meat juice and expansion and a method of preparing thereof |
| KR20200048282A (en) * | 2018-10-29 | 2020-05-08 | 채은희 | How to make seasoned meat containing omija extract |
| KR20210069833A (en) * | 2019-12-04 | 2021-06-14 | 최인귀 | Method for manufacturing jamon containing ginseng-ermented liquor, and the jamon containing ginseng-ermented liquor manufactured by the method |
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| KR101314094B1 (en) * | 2011-08-12 | 2013-10-04 | 박창석 | Method for manufacturing sauce chicken breasts cooking and cooking method for manufacturing |
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- 2015-08-18 KR KR1020150115883A patent/KR101809524B1/en active IP Right Grant
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190040730A (en) * | 2017-10-11 | 2019-04-19 | 주식회사 대경햄 | Manufacturing method for sausage using deep seawater and sausage manufactured by the same |
| KR20190136559A (en) * | 2018-05-31 | 2019-12-10 | 대구대학교 산학협력단 | The composition and method for improving the quality of chicken brest meat using the lactic acid bacteria cultures of gugija |
| KR101938722B1 (en) * | 2018-07-04 | 2019-01-17 | 주식회사 씨브이 | Method for aging functional meat by using green tea and lactic acid bacteria, and functional meat aged by the method |
| KR102025797B1 (en) * | 2018-08-14 | 2019-09-26 | 송기정 | Method for Sousing chicken and method for manufacturing barbecued chicken |
| KR20200031820A (en) * | 2018-09-17 | 2020-03-25 | 롯데푸드 주식회사 | A ham controlled meat juice and expansion and a method of preparing thereof |
| KR20200048282A (en) * | 2018-10-29 | 2020-05-08 | 채은희 | How to make seasoned meat containing omija extract |
| CN109645368A (en) * | 2018-12-28 | 2019-04-19 | 陕西师范大学 | A kind of iron-containing steamed meat product of richness |
| KR102077189B1 (en) * | 2019-07-26 | 2020-02-17 | 김동근 | Manufacturing method of chicken breast jerky or powder |
| KR102076071B1 (en) * | 2019-11-26 | 2020-02-11 | 남대현 | Manufacturing method for grilled beef tenderloin skewered and grilled beef tenderloin skewered manufactured by the method |
| KR20210069833A (en) * | 2019-12-04 | 2021-06-14 | 최인귀 | Method for manufacturing jamon containing ginseng-ermented liquor, and the jamon containing ginseng-ermented liquor manufactured by the method |
| KR102278612B1 (en) * | 2020-09-21 | 2021-07-16 | 원주화 | Preparing Method of Ripened Meat Havimg Increased Number of Lactic Acid Bacteria |
| KR102278611B1 (en) * | 2020-09-21 | 2021-07-16 | 원주화 | Manufacturing Method of Ripened Meat |
| KR102289415B1 (en) * | 2021-02-05 | 2021-08-12 | 농업회사법인 주식회사 세이링크 | Processing method of chicken breast and processed chicken breast |
| KR20220141949A (en) * | 2021-04-13 | 2022-10-21 | 김부수 | Method for Manufacturing Cookie Using Chicken Breast Powder |
| KR102502384B1 (en) * | 2022-10-31 | 2023-02-27 | 청록농업회사법인주식회사 | Manufacturing method of meat meat using mixed meat |
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