KR20170023598A

KR20170023598A - Manufacturing Method For Oriental-Medical Ripening Meat

Info

Publication number: KR20170023598A
Application number: KR1020150118970A
Authority: KR
Inventors: 임상섭
Original assignee: 임상섭
Priority date: 2015-08-24
Filing date: 2015-08-24
Publication date: 2017-03-06
Also published as: KR101763472B1

Abstract

The present invention relates to a method for preparing a poultry cut in a predetermined size, After boiling water 18L ~ 22L, jujube 230g ~ 250g, licorice 55g ~ 65g, gugija 35g ~ 45g, ganggu 35g ~ 45g, duckweed 35g ~ 45g, hwangjeong 35g ~ 45g, ocher 35g ~ 45g, 45g, laurel 35g ~ 45g, garlic 190g ~ 210g, onion 90g ~ 110g, onion 450g ~ 550g, and boiled 450g ~ 550g, boiled for 8 ~ 15 minutes in high heat and then boiled for 15 ~ 30 minutes in medium heat to prepare herbal sauce Step S20; S30 is a step of filtering out and removing the residue from the one-sided sauce produced by the bathing; Step S40 of immersing the prepared poultry in the one-sided sauce from which the residue has been removed for a predetermined time; A step S50 of pouring the poultry sand immersed in the one-sided sauce into a vacuum film, further pouring the one-sided source into a vacuum film, and vacuum packing the same; And S60 step of fermenting the vacuum packed pork for 2 to 6 hours at a temperature of 2 to 6 hours for fermentation for 48 to 72 hours so that the herbal sauce is infused. The present invention relates to a method for producing a poultry meat product by immersing bamboo poultry in a herbal sauce made of licorice, gugija, jujube, ginseng, mugwort, hwangjeong, It is effective not only to remove the smell of meat, to keep the meat juicy, to further enhance the light taste of meat, but also to improve the quality of the customer through the herbal ingredients and to differentiate the pork belly.

Description

{Manufacturing Method For Oriental-Medical Ripening Meat}

More particularly, the present invention relates to a method for manufacturing a herb poultry which is capable of maintaining the juice of meat, eliminating the characteristic odor that occurs during meat cooking, and further improving the light taste.

In recent years, the trend of higher and simpler dietary patterns is accelerating due to improvement of the national diet and consumption level. Accordingly, in the case of processed foods, it is required to develop instant convenience foods that can be quickly and easily cooked, and consumption of meat, milk, and the like has been rapidly increased in the home diet.

The consumption of pork in meat is four times that of beef, and among the pork, pork belly is the favorite part of the public.

Pork belly is known to absorb dirt, so it is absorbed by people engaged in dusty work, preventing pneumoconiosis by preventing contamination of the trachea and lungs, and releasing pollutants such as mercury and lead into the body to detoxify And the fatty acid of pork belly is an unsaturated fatty acid (linoleic acid, arachidonic acid) which prevents accumulation of blood cholesterol and improves blood flow.

In addition, pork belly is rich in various minerals such as vitamin B group and high quality protein, potassium, iron, and phosphorus, so it maintains young and elastic skin. It is good not only for growth and growth of children but also for pork It is known that the iron contained in the body is highly absorbed to prevent iron-deficiency anemia.

However, in spite of the usefulness of bamboo shoots to the human body, those who dislike it due to the peculiar odor of pork tends to avoid bamboo poultry. Also, when bamboo pork is roasted, the more fat there is, However, when the fat content is high, the calorie is relatively high. Therefore, when overeating, it is known that it causes obesity and the like, and it is known that it may cause adult diseases. In case of long burning at the hot plate, the fat escapes and the meat becomes hard And it is easily exposed to the risk of carcinogens. As meat is cooked, the meat is shrunk and shrunk and hardened, so that there is a problem that meat is not tacky and flavor is lowered.

Korean Published Patent: 10 - 2005 - 0104531 (Published on November 03, 2005)

Korea Registered Patent: 10 - 0469173 (Notice Date: Feb. 02, 2005)

SUMMARY OF THE INVENTION The present invention has been made to solve the conventional problems,

The object of the present invention is to produce a herbal sauce using herbal medicine and natural materials of licorice, Gugija, jujube, ginseng, mugwort, hwangjeong, hwanggi, and cinnamon, immersing bamboo poultry in oriental sauce, It is possible to remove the characteristic odor generated during cooking, to maintain the juice of meat, to further enhance the light taste of meat, to improve the health of consumers through medicinal herb ingredients, and to differentiate them with the high quality of pork belly. .

According to another aspect of the present invention, there is provided a method for manufacturing a three-ply bamboo mat of the present invention, comprising the steps of: preparing a bamboo slice cut to a predetermined size; After boiling 18 to 22 liters of water, juice of 230g to 250g of jujube, 55g to 65g of licorice, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 45g, laurel 35g ~ 45g, garlic 190g ~ 210g, onion 90g ~ 110g, onion 450g ~ 550g, pear 450g ~ 550g and put in boiling for 8 ~ 15 minutes in the heavy boil, Manufacturing S20; S30 is a step of filtering out and removing the residue from the one-sided sauce produced by the bathing; Step S40 of immersing the prepared poultry in the one-sided sauce from which the residue has been removed for a predetermined time; A step S50 of pouring the poultry sand immersed in the one-sided sauce into a vacuum film, further pouring the one-sided source into a vacuum film, and vacuum packing the same; And S60 step of fermenting the vacuum-packed poultry at a temperature of 2 ° C to 6 ° C for 48 to 72 hours so that the herbal sauce is infused.

In step S10, the pork belly is cut to a thickness of 2 cm to 4 cm, and the sheath is prepared at predetermined intervals.

In the step S20, the most preferred ratio of the herbal sauce was boiled 20 liters of water. Then, the sauces were boiled in an amount of 240 g of jujube, 60 g of licorice, 40 g of gugija, 40 g of Ganoderma lucidum, 40 g of mugwort, 40 g of Hwangjeong, 40 g of Hwanggi, 40 g of cinnamon, 40 g of cinnamon, 200g, 100g of onion, 500g of onion, 500g of pear, boiled for 10 minutes in high heat, and then cooked for 20 minutes to 30 minutes in medium heat.

In addition, in step S30, the one-sided source may be cooled and stored at room temperature after removing the residue.

Then, in step S40, the pork belly is immersed in the oriental sauce for 5 minutes to 20 minutes.

In the step S50, 600 g to 3 kg of poultry sand immersed in a one-sided sauce and 60 g to 250 g of an oriental sauce are put into a vacuum film and vacuum packaged.

In addition, it is characterized in that it is stored at -15 ° C or below under rapid freezing in the case of long-term storage after the step S60 of cooling and aging.

According to the embodiment of the present invention, a herbal sauce is prepared by using herbal medicine, Chinese cabbage, jujube, ginseng, mulberry, hwangjeong, hwanggi, and cinnamon medicinal materials and natural materials, By fermenting in the refrigerator, it is possible to eliminate the characteristic odor generated during meat cooking, to maintain the juice of meat, to further improve the light taste of meat, to improve the quality of the consumers through the herb medicinal ingredient, It is effective.

In addition, it can be stored in vacuum packing and cryopreservation and can be stored for a long time. If the defrosting time is about 48 hours at 2 ° C ~ 5 ° C refrigerator or aged shelf, It is very convenient, and it is also possible to satisfy a variety of customers' preferences through courier services and online sales.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a one-legged poultry according to an embodiment of the present invention; FIG.

Hereinafter, the method for manufacturing the one-packed poultry of the present invention will be described in detail.

The method of manufacturing the one-packed pork belly according to the present invention comprises preparing a herbal sauce using sweet, spicy, warm and plain natural herbal ingredients and natural ingredients, dipping the pork pork into a prepared herbal sauce, .

In general, the medicinal properties of herbal medicines are classified into six categories: sweet, bitter, spicy, warm, cold, and plain.

Among them, Chinese medicinal herbs are selected with sweetness, spicy, warm, and plain.

division licorice Gugija Jujube Angelica Duckweed Hwangje Hwanggi Ogaki cinnamon Sweet o o o o o o o o Sprite (莘) o o o o Warm o o o Pyeongui o o o o

The Chinese medicinal herbs such as sweet, spicy, warm, and plain have the following characteristics: Licorice, Gugija, Jujube, Angelica gigas, Hwangjeong, Hwanggi, Ogapi and Cinnamon. In the present invention, nine herbal medicines shown in Table 1 were used.

The effects of the nine herbal medicines added to the examples of the present invention will be described below.

Licorice is a perennial herb of soybean, licorice is harmonized with all the medicines in herbal medicine and not only increases the efficacy, but also relieves various pain and urgency symptoms by relieving and analgesic medicines. There is a weakness such as poison neutralization. For example, licorice has a medicinal effect to control fatigue by protecting the liver and facilitating liver function, and when the licorice is taken, the burden of liver is reduced by its detoxifying action. (Triterpene saponin) and glycyrrhizin in the roots and rootstocks of plants. Therefore, it has all the detoxification effects against bacterial toxins as well as drug poisoning, food poisoning, metabolism of the body, Diuretic and thyroid hormone levels. Licorice shows anti-inflammatory and anti-allergic effects, acts antagonistic to acetylcholine, and has the effect of enhancing the action of adrenaline.

Gugija (Scientific name: Lycium chinense Miller) is a fruit of Gugija, a deciduous shrub belonging to Solanaceae. It is a non-toxic and sweet-tanned nourishing tonic agent, which acts as a sexual nerve excitation And it is effective for nervous breakdown (神经衰弱), pulmonary tuberculosis, diabetes. Taking a long time will make your muscles and bones firm, lighten your body, withstand the cold and heat, strengthen your tongue, strengthen your tongue, increase your regular tribe,气不足) Brightens the eyes and clears the mind (Akira Azad) to prevent aging.

Jujube is a representative medicinal product that conveys beneficial aura. It has no toxicity, it goes well everywhere, its temperament is warm and mild, its taste is good and it shows its energy. These jujubes are mainly used as diuretics, tonic and emollients, improve blood circulation and respiratory diseases,

There are decursin, decursinol, nodakenin, α-pinene, limonene, β-Eudesmol, and Elemol as main ingredients of Angelica gigas. The efficacy of these agents includes uterine function regulation, sedation, analgesia, diuretic, vitamin E deficiency treatment, , And sublingual action, and are used as herbal remedies. Also, oriental essential oil, sugar, and vitamin E are contained in Dongwi (当归). It regulates menstruation, removes dysmenorrhea, and is effective for anemia. In addition, when used in chronic pyrexia, improve circulation and increase resistance in the body, and when constipation is easy to defecate.

Eucommia ulmiedes Oliv, the name of Eucommia ulmiedes Oliv, has a height of 20m. The small branch is slippery and shiny. The shells, branches, and leaves are all composed of pustulous hermaphrodite. There are sawteeth on the edges. The flowering period is from April to May, the season is September, and China is the origin and cultivated in various places. The bark of the mulberry tree is peeled off from bark from 12 to 15 years between April and mid May, and it is dried in the sun and dried in a well-ventilated place. Taste is sweet and slightly tender, warm in nature, has blood pressure lowering effect, diuretic effect and blood pressure lowering effect, has the effect of interpolation, bowel effect, has effect on hypertension and residual urine.

Polygonatum falcatum A. Gray is a perennial herb that belongs to the lily family and is known as a dried plum rhizome. It is also known as 人餘餘餘餘, a non-toxic, sweet (sweet) As a nourishing tonic (滋养强壯)), it relaxes the five stomachs, removes the wind and moisture (濕气), lightens the body, fills the periodic and marrow, prevents the aging phenomenon, It protects the spleen, protects the spleen and the stomach, enriches the heart and lungs, strengthens the muscles, keeps the cold, the heat cold, and weakness (the complementary weakness)上药) is said to be a medicinal herbal medicine.

Hwanggi (Astragalus membranaceus (Fisch)) Bunge.) Is a perennial herbaceous plant belonging to two legs. Its main root is deep, long, sticky and slightly woody. The stems are erect and branched much from the top and are smooth, shiny or covered with a few hairs. The main components of the Hwanggi period are polysaccharide and saponin) and sucrose, β-sitosterol, calycosin, formonetin), beta -Aminobutyric acid (β-aminobutyric acid). Antioxidant activity, antioxidant effect, anti - inflammatory action, tonic action, diuretic action, and hypotensive action have been reported as the physiological activities of Hwanggi. Hwanggi is a medicinal material that has long been used to support human body. In one room, there are Hwanggi Kunneng-tang, Hsinchu Daebotei, Hwangmae Geomo-tang, (己黃耆)) and other herbal remedies have been used as a ginseng ginseng (补气药) next to the medicine has been confirmed that the stability of the human body.

Ogapi is used as a medicinal herb in a room, and has a spicy, spicy, and warm character. It acts on hepatic ganglia and nerves to eliminate the customs, and to encourage and invoke the essence. It is also used to keep the Oro (illness caused by the weakness of the Five) and the Seven Signs (seven symptoms that are caused by the weakness of the man), and it is used for not using the legs well. It is known to cleanse the mind, cleanses the mind, increases the willpower, prevents the body from losing its weight and aging, cleanses the bad blood in the body, cleanses the body, cleanses the back of the spine, It is known that it treats various symptoms such as Yin Yang disease.

Cinnamomum cassia bark (Cinnamomum cassia bark) is a blue-arboreal bark of camphor tree, native to southern and northern China. Cinnamon refers to the bark of tree, the bark of the tree, the thick skin of the broiler, and the bark means that the thick skin of the old tree is dried and dried. Cinnamon contains essential oil (75-90% cinnamic aldehyde, cinnamyl aldehyde, etc.) 1-3%, tannin 2 ~ 3%, mucilage, carbohydrates, etc. It is said that the oil is high in trees grown 5-6 years. Cinnamon has been used for a variety of purposes such as perspiration, antipyretics, painkillers as well as food spices. It is also known that there is a preservative effect that promotes intestinal peristalsis and suppresses abnormal fermentation in the intestines, but the specific mechanism is unknown.

Hereinafter, the process for preparing one-packed pork belly using the above-mentioned nine herbal medicines and natural ingredients will be described in detail. FIG. 1 is a flowchart illustrating a method for manufacturing a herbal layer according to an embodiment of the present invention.

First, the pork cut into a predetermined size is prepared. (Step S10) Here, the pork pork is purchased with good meat quality, and then cut into 2 cm ~ 4 cm thick. At this time, it is best to cut the pork belly to 3cm thickness and to make a diamond shaped sheath.

Then, the herbal sauce is prepared by using 9 kinds of medicinal materials, natural materials and fruits (S20)

After boiling 18 to 22 liters of water, the oriental sauce was fed with 230g to 250g of jujube, 55g to 65g of licorice, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of hibernation, 35g to 45g of ginger, , Cinnamon 35g ~ 45g, laurel 35g ~ 45g, whole garlic 190g ~ 210g, onion 90g ~ 110g, onion 450g ~ 550g, and boiled 450g ~ 550g, boiled for 8 ~ 15 minutes on high heat, do.

Here, the most preferable ratio of herbal sauce is boiled 20 liters of water, and then boiled water of 240 g, licorice 60 g, gugija 40 g, angelica giga 40 g, , 500 g of onion, 500 g of pear, boiled for 10 minutes in the high heat, and then boiled for 20 to 30 minutes in a medium heat.

At this time, the one-sided sauce is evenly mixed using a cooking device in the middle of heating. The concentration is determined in the mixing process. Here, jujube had more domestic flavor than Chinese ones, and it was found that the color of the sauce was better and the taste was plain.

(Step S30). In other words, the herbal medicine and the natural material are removed from the prepared herbal sauce, and then the residue of the herbal medicines is filtered with a fine cloth, a cotton or a sieve net to prepare a clean herbal sauce . At this time, the one-sourced source can obtain an amount of 12 to 16 liters.

Then, the one-sided sauce from which the residue is removed is cooled and stored at room temperature. Here, it should be refrigerated within 48 hours since it may deteriorate at room temperature above 30 ℃ especially after 48 hours in summer.

Next, the one-sided sauce from which the debris is removed is placed in a tube of predetermined size, and then the sole prepared in step S10 is soaked in a herbal sauce containing the sauce for 5 minutes to 20 minutes (step S40). So that the herb sauce is well absorbed into the pork belly.

Then, the pork belly immersed in the one-sided sauce is put in a vacuum film, and the one-sided sauce is further poured into a vacuum film, followed by vacuum packing (step S50)

In this case, it is preferable that 600 g to 3 kg of poultry sand immersed in a one-sided source and 60 g to 250 g of one-sided sauce are put into a vacuum film and vacuum packed. Most preferably, 2.5 kg of poultry is put into a vacuum film, It is good to do. However, the amount of the pork belly vacuum-wrapped on the vacuum film and the amount of the one-sided sauce is a preferred embodiment, but is not limited thereto.

(S60). The fermentation is aged at a temperature of 2 to 6 hours for 48 to 72 hours. In the fermentation process, the herb sauce is poured into the meat of the pork belly Become infested. In other words, through the ripening process, the herb sauce is well absorbed into the flesh of the pork belly, and the meat is softened, the peculiar odor of the pork belly disappears, and the herbal medicine fragrance becomes soft.

When the fermentation process is completed, the preparation of the one-legged pork belly is completed and the consumer can eat the one-pork pork according to the taste.

In addition, after the fermentation process, the pork should be stored at a temperature of less than 3 ° C, and it should be stored at -15 ° C or less after rapid freezing after completing the fermentation time for long-term storage.

In addition, the frozen one-ply bacilli preferably have a defrosting time of about 48 hours at 2 ° C to 5 ° C in a refrigerator or a mature soak, and the bacillus having a defrosting time of about 48 hours is defrosted It will retain the merits of the oriental pork belly.

(Example 1)

Add 20 grams of water and add 240 grams of jujube, 60 grams of licorice, 40 grams of Ganoderma Lucidum, 40 grams of Ganoderma Lucidum, 40 grams of Ganoderma Lucidum, 40 grams of Hwangjeong, 40 grams of Hwanggi, 40 grams of cinnamon, 40 grams of Cinnamon, 40 grams of laurel, For 10 minutes. Then, the herbal sauce was prepared by stirring in a medium heat for 20 minutes to 30 minutes. The prepared herb sauce was cooled at room temperature, and then the prepared pork belly was soaked in the one-sourced sauce for a predetermined time. Then, the pork belly immersed in the oriental sauce was placed in a vacuum film, and the pork rib sauce was further poured into a vacuum film, followed by vacuum packing and then chilled at 2 ° C to 6 ° C for 48 to 72 hours.

(Comparative Example 1)

For 1000 cc of water, add 40 gg of pellets, 16 g of ganoderma, 16 g of ganoderma, 16 g of cinnamon, 12 g of cinnamon, 12 g of licorice, 5 ginger and 6 jujube, , And the prepared herbal medicine was uniformly sprayed on the prepared pork belly and then chilled at 2 to 6 ° C for 48 to 72 hours.

(Comparative Example 2)

The commercially available pork belly was used.

The herb pork prepared by the manufacturing method of Example 1, the pork pork produced by the manufacturing method of Comparative Example 1, and the pork pork of Comparative Example 2 were cut to the same thickness and baked in the same firepower at the same firepower, The results of the evaluation were evaluated as follows: ⊚: excellent, ◯: good or good, △: fair, and ×: no, and the results are shown in Table 2 Respectively.

Example 1 Comparative Example 1 Comparative Example 2 Flesh Drum ◎ ○ △ Pork-specific odor × △ ○ Taste (juicy) ◎ △ △

As can be seen in Table 2, Example 1 showed excellent meat tenderness and taste in comparison with Comparative Example 1 and Comparative Example 2, and showed no peculiar smell of pork. In particular, Comparative Example 1, which was prepared by sprinkling herb medicine on bamboo shoots, was better than Comparative Example 2 in softness of meat quality and pork-specific odor elimination, but there was no significant difference in taste.

Namely, 9 kinds of herbal medicines and natural ingredients were mixed at a certain ratio, and the pork belly was soaked in a herbal sauce prepared by boiling, and then vacuum packed. Then, in Example 1 in which the meat was fermented in a refrigerator, Compared with Comparative Example 1, it was found that the meat was excellent in softness, pork-specific odor removal and taste evaluation.

As described above, the present invention provides a method of preparing a herbal sauce by using herbal medicine and natural materials such as licorice, Gugija, jujube, ginseng, mulberry, hwangjeong, hwanggi, and cinnamon, It is possible to remove the characteristic odor that occurs when cooking meat, to keep the meat juicy, to further enhance the light taste of meat, to improve the health of consumers through herbal ingredients, and to differentiate them with the quality of pork belly.

In addition, it can be stored frozen for a long time and can be stored for 2 ~ 5 ℃ refrigerator or aging for about 48 hours. , Courier services, and online sales, it is possible to satisfy various consumers' preferences.

Although the preferred embodiments of the present invention have been described, the present invention is not limited to the specific embodiments described above. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the appended claims, And equivalents may be resorted to as falling within the scope of the invention.

Claims

A step S10 of preparing a poultry cut into a predetermined size;
After boiling 18 to 22 liters of water, juice of 230g to 250g of jujube, 55g to 65g of licorice, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 35g to 45g of ginger, 45g, laurel 35g ~ 45g, garlic 190g ~ 210g, onion 90g ~ 110g, onion 450g ~ 550g, pear 450g ~ 550g, and boiled for 8 ~ 15 minutes in the heavy boil. Manufacturing S20;
S30 is a step of filtering out and removing the residue from the one-sided sauce produced by the bathing;
Step S40 of immersing the prepared poultry in the one-sided sauce from which the residue has been removed for a predetermined time;
A step S50 of pouring the poultry sand immersed in the one-sided sauce into a vacuum film, further pouring the one-sided source into a vacuum film, and vacuum packing the same; And
(S60) for fermenting the vacuum-packed pork for 2 to 6 hours at a temperature of 2 to 6 hours for 48 hours to 72 hours so that the herbal sauce is infused;
&Lt; / RTI >

The method according to claim 1,
Wherein the pork belly is cut to a thickness of 2 cm to 4 cm and the sheath is prepared at regular intervals in step S 10.

The method according to claim 1,
In step S20, 20 liters of water is boiled, and then 20 liters of juice is boiled. Then, juice of 240 grams of jujube, 60 grams of licorice, 40 grams of Gugija, 40 grams of Angelica gigas, 40 grams of Ganoderma Lucidum, 40 grams of horsetail, 40 grams of Hwangjeong, 40 grams of Hwanggi, 40 grams of Cinnamon, 40 grams of Cinnamon, 500 g, and 500 g of pearl were boiled for 10 minutes in a high heat, and the mixture was then boiled in a medium heat for 20 minutes to 30 minutes.

The method according to claim 1,
Wherein, in step S30, the one-sided sauce is cooled and stored in a refrigerator at room temperature after removing the debris.

The method according to claim 1,
Wherein the pork belly is immersed in the oriental sauce for 5 minutes to 20 minutes in step S40.

The method according to claim 1,
In the step S50, 600 g to 3 kg of pork belly immersed in a one-sided sauce and 60 g to 250 g of an oriental sauce are put into a vacuum film and vacuum packaged.

The method according to claim 1,
Wherein the fermented milk is stored at -15 ° C or below under rapid freezing in the long-term storage after the step S60 of fermentation.