KR20170056149A

KR20170056149A - The making method of the matsutake mushroomm beef jerky

Info

Publication number: KR20170056149A
Application number: KR1020150159381A
Authority: KR
Inventors: 유창모
Original assignee: 유창모
Priority date: 2015-11-13
Filing date: 2015-11-13
Publication date: 2017-05-23

Abstract

The present invention relates to a beef jerky using pine mushrooms and a manufacturing method thereof. More specifically, as pine mushrooms are mixed with a beef jerky, a consumer is able to conveniently eat the mixed beef jerky which provides efficacy of using pine mushroom such as plenty of vitamin D and flavor and prevents adult diseases by reducing cholesterol as a high-protein and low-calorie product. A pine mushroom is peeled and then cut with a knife at regular intervals. The cut pine mushroom is minced and then beef for a jerky is minced with juice from the minced pine mushroom to make minced beef juice. The minced pine mushroom juice and the minced beef juice are mixed and then honey and pine powder are added. The mixture is stirred properly and matured and then is cut in a mold through a plurality of cut grooves formed on the upper and lower surfaces of the body of the pine mushrooms in a longitudinal direction at the constant intervals as the body of the pine mushrooms and then easily cut along a perforated groove by hand. Thus, the consumer is able to conveniently have efficacy of the pine mushrooms in everyday life by producing the beef jerky using the pine mushroom.

Description

Technical Field [0001] The present invention relates to a jerky using matsutake mushroom and a method for producing the same,

More particularly, the present invention relates to a method for producing jerky mushroom using a mushroom, and more particularly, a method for producing jerky mushroom by mixing pine mushroom with a raw material of jerky to facilitate daily contact with the mushroom, But high-protein, low-calorie foods to reduce cholesterol to be effective in adult diseases.

The matsutake mushroom used in the present invention is a mushroom which is supplied with carbohydrates from pine trees and absorbs inorganic nutrients from the ground and supplies a part of the nutrients to the pine trees. It is widely distributed in Japan, North Korea and mainland China including Korea, but these pine mushrooms are not artificial cultivated. They grow between late June and early November. They are grown by conventional storage and storage methods. It has been distributed to the general public and is one of the mushrooms with the highest anticancer effect among the mushrooms known to date. It is taste-free, has no poison, is very fragrant, has a sooty aroma, has the effect of strengthening resistance to diseases, Jumil, waist and knee calm treatment, arteriosclerosis, heart disease, diabetes, highland The protein and vitamin components of pine mushroom are effective for tonsillitis, mastitis, and dehazing. The water content is 80-90%, protein 2%, fat 3.5%, carbohydrate 6.7%, fiber 0.8 %, And ash 0.8%.

In general, jerky has long been used as a method for manufacturing slices of sliced raw meat after drying, and recently, a moisturizing agent for lowering water activity has been added for the purpose of improving the storage stability of dried jerky.

In general, jerky is a saffron which is sliced raw meat and dried after seasoning. Since it is produced by natural drying for a long time or dried at a high temperature for a certain time, it has a high quality and hard texture overall, It was recognized as a precious food.

Nowadays, various research and development on jerky is being carried out in order to meet consumers' various preferences and demands. Recently, many products have been processed as easy processed foods so that they can be easily contacted even in ordinary days such as snacks and snacks. .

These beef jerky has mainly used beef as a raw material, but nowadays it uses pork or pork and beef.

A typical jerky preparation method is to prepare the beef and pork hips or hind legs by thinning, seasoning and aging, drying them at a high temperature for a long time, and drying the beef and pork with a moisture content of 20% to 25%.

Therefore, in order to experience various effects of the matsutake mushroom, the matsutake mushroom which is expensive is torn and it is eaten immediately or cooked, so that it can be eaten as stocks of rice and the like by side dishes.

However, since a large amount of pine mushroom is required in such a method, the problem of expensive pine mushroom due to the high price of pine mushroom has been encountered in order to experience the efficacy of pine mushroom.

Korean Patent Laid-Open Publication No. 10-2012-0023426 "jerky manufacturing method and jerky produced by the method"

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method for treating an adult disease such as anti- cancer effect, cholesterol suppression, arteriosclerosis, heart disease, diabetes,

After removing the husks of the matsutake mushrooms, the mats were cut at regular intervals with a knife, and the cut mats were cut again to cut the pine mushroom and jugo beef with a knife. The mushrooms were cut to produce beef pods, Mixed with honey and pine leaf powder, agitated and aged to form a plurality of incision grooves at regular intervals with the pine mushroom shaped body at the upper and lower sides in the body length direction of the matsu mushroom, So that it can be easily cut along the groove and easily cut along the incision groove.

Removing the skin of 10 g of the wild ginseng mushroom and cutting the pine mushroom to produce 10 g of the dumpling compost; 50 g of beef is cut, and then 50 g of beef dumplings are produced; An agitating step of mixing 10 g of the honeycomb of the dilution additive with the bulk of the beef in the beef repairing process to produce a mixture to be stirred; A first aging step of aging the mixture in the agitation step at 0 ° C for 20 to 30 hours to allow the pine needle and the beef to melt; The mixture obtained through the primary aging step is put into a pine mushroom-shaped forming mold, and a plurality of cut-out grooves are formed on the upper and lower surfaces in the longitudinal direction of the pine mushroom at regular intervals from the head portion protruded during pine mushroom- A molding step of producing a molded body; A coating step of applying a coloring matter and a brown scent of the same color as that of the matsutake mushroom to the front and rear surfaces of the molded product after the molding step to form a coating liquid on the molded product; Characterized in that the coating material applied in the coating step is aged at 0 占 폚 for 40 to 55 hours to cause the molding material to permeate the coating liquid and dried, followed by a second aging step.

Characterized in that it is produced by the production method of claim 1.

(3) is formed by projecting the head of the pine mushroom to form a body (2) having a pine mushroom shape, and a plurality of incision grooves (4) are formed in the longitudinal direction of the pine mushroom On the lower surface and the lower surface.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems. As described above, after removing the husks of the matsutake mushroom and cutting the mushroom mushroom at regular intervals, the mushroom cut again is cut, The beans are then mixed to produce beef pods. The pods are mixed with the beef pods and the honey and pine leaves are added to the pods. The pods are agitated and aged. It is formed on the upper and lower surface in the longitudinal direction of the body, and it is easily incised along the incision groove by hand, so that it can be experienced easily. It is possible to manufacture jerky using matsutake mushroom easily by reducing vitamins D, high protein and cholesterol which are the efficacy of matsutake mushroom in daily life. The effect and the texture and taste and flavor of the mushroom can be increased.

1 is an exemplary view showing an embodiment of the present invention.

First of all, the pine mushroom is rich in protein and vitamin B, and it contains a large amount of guanylate, which lowers the cholesterol of the blood. It also causes the tonsillitis, mastitis, dehydration, hypertension, It is widely known as an excellent food for cancer prevention effect (91.8% of tumor suppression rate and 55.6% of tumor suppression rate) in Japan, and it is widely known that the price is high and the human body's stomach and intestine It helps the function, promotes the circulation of energy, and is good when the hands and feet are knocked down and there is no power or the waist and knees are crying.

In addition, pine mushroom is good digestion even when eaten, because it contains powerful digestive enzymes in the pine, and there is a lot of fiber decomposition enzymes such as cellulase, hemilase, and bentrage in the pine mushroom.

In addition, the pine needle used in the present invention is a pine tree leaf, which removes nicotine poison, which is a harmful substance of tobacco, and enhances the function of the digestive system. In addition, it produces hair, It protects against aging such as lightening of eyes and ears, and antioxidant that removes active oxygen which is known to cause aging and cancer of human body.

As a health food for accomplishing the object of the present invention, pine needle powder is added to a mixture of finely cut pine mushroom and meat, mixed with honey, and agitated to agitate the chopped mixture once, After forming a plurality of incision grooves in the longitudinal direction of the pine mushroom, the color of the mine pine mushroom is applied to the upper and lower surfaces of the molded product, followed by drying.

The method for manufacturing jerky using the cluster according to the present invention includes: a trimming process for removing 10 g of wild ganoderma lucidum to remove 10 g of pine mushroom to produce 10 g of compost;

50 g of beef is cut, and then 50 g of beef dumplings are produced;

An agitating step of mixing 10 g of the honeycomb of the dilution additive with the bulk of the beef in the beef repairing process to produce a mixture to be stirred;

A first aging step of aging the mixture in the stirring step at 0 ° C for 20 to 30 hours to allow the pine needle and the beef to melt;

The mixture obtained through the primary aging step is put into a pine mushroom-shaped forming mold, and a plurality of cut-out grooves are formed on the upper and lower surfaces in the longitudinal direction of the pine mushroom at regular intervals from the head portion protruded during pine mushroom- A molding step of producing a molded body;

A coating step of applying a coloring matter and a brown scent of the same color as that of the matsutake mushroom to the front and rear surfaces of the molded product after the molding step to form a coating liquid on the molded product;

The coating material applied in the coating step is aged at 0 占 폚 for 40 to 55 hours to allow the coating liquid to permeate the coating liquid and dried, followed by a second aging step.

As another example of the diluent additive for the stirring step, 1 g of the pine needle powder for removing the beef from the beef is further added, mixed and stirred.

As shown in FIG. 1, a preferred embodiment of the bean jam 1 of the present invention is that a pine mushroom-shaped body 2 is formed, and the mushroom head is protruded to form a head 3 And a plurality of incision grooves 4 are formed on the upper and lower surfaces of the mats, at regular intervals in the longitudinal direction of the mushrooms.

As an example of the bean jam containing the mushroom used in the present invention, 5-15 g of the mushroom was removed, and then the cut mushroom was cut at regular intervals, and the cut mushroom was cut again, 30 to 80 g of beef is cut with a knife, and the beef is ground to produce compost. The mixture of the compost and beef is mixed with 5 to 15 cc of honey in order to facilitate agitation of the compost and the beef, 1 ~ 2g of pine leaf powder is added to remove the smell of beef, and the mixture is agitated at 0 ℃ for 20 ~ 30 hours to mix the pine mushroom and beef.

Then, a mixture in which the pine mushroom and the beef are mixed with the agitated product is formed on the upper and lower sides in the longitudinal direction of the pine mushroom by a plurality of incision grooves at regular intervals with the pine mushroom-shaped body in the mold, So that it can be easily cut along the incision groove so that it can be easily cut along the incision groove.

In addition, it is possible to improve the mood of eating matsutake mushrooms by applying brown or various kinds of pigments and ginseng scents, which are the same as the color of matsutake mushrooms, on the front and rear sides of the molded product after the molding process.

In addition, in addition to the effect of the beef jerky in the beef jerky manufacturing method of the present invention, the efficacy of the mellow mushroom can increase the texture, flavor and aroma.

1: Jerky 2: Body
3: head 4: incision groove

Claims

Removing the skin of 10 g of the wild ginseng mushroom and cutting the pine mushroom to produce 10 g of the dumpling compost;
50 g of beef is cut, and then 50 g of beef dumplings are produced;
An agitating step of mixing 10 g of the honeycomb of the dilution additive with the bulk of the beef in the beef repairing process to produce a mixture to be stirred;
A first aging step of aging the mixture in the agitation step at 0 ° C for 20 to 30 hours to allow the pine needle and the beef to melt;
The mixture obtained through the primary aging step is put into a pine mushroom-shaped forming mold, and a plurality of cut-out grooves are formed on the upper and lower surfaces in the longitudinal direction of the pine mushroom at regular intervals from the head portion protruded during pine mushroom- A molding step of producing a molded body;
A coating step of applying a coloring matter and a brown scent of the same color as that of the matsutake mushroom to the front and rear surfaces of the molded product after the molding step to form a coating liquid on the molded product;
Characterized in that the applied coating of the coating step is aged at 0 占 폚 for 40 to 55 hours to allow the coating liquid to penetrate the coating and then dried, followed by a secondary aging step.

A jerky using matsutake mushroom which is produced by the production method of claim 1.

(3) is formed by projecting the head of the pine mushroom to form a body (2) having a pine mushroom shape, and a plurality of incision grooves (4) are formed in the longitudinal direction of the pine mushroom Wherein the mint is formed on the top and bottom surfaces of the bean jam using the matsutake mushroom.