KR20170140472A - Manufacturing method of braised kimchi with pork and braised kimchi with pork using the same - Google Patents

Abstract

Provided are a method for preparing braised kimchi, and braised kimchi prepared thereby. To this end, the method for preparing braised kimchi comprises the following steps: acquiring a mixture by mixing pretreated meat, ripened kimchi, and a seasoning solution, and then packaging the same; and retort-sterilizing the packaged mixture. The pretreatment process further comprises the following steps: defrosting the meat; releasing blood from the defrosted meat, tumbling the same under vacuum state, and then rinsing the same with running water; and blanching the rinsed meat.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing steamed kimchi and a steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed kimchi,

The present invention relates to a method for manufacturing steamed kimchi and steamed steamed kimchi thus produced.

In general, kimchi is a traditional fermented food of Korea which has a unique flavor and is a fermented food with added flavors such as fermented foods, spices and spices in vegetables. It is an important fermentation food that can not be indispensable to Koreans' .

There are more than 190 varieties of kimchi known so far, and the dishes using kimchi are also diverse. The excellence of our kimchi has been well known to the people of the world and has received good response, and various kinds of kimchi are on the market. Furthermore, researches on functional kimchi, application of various kinds of food materials and research on adding kimchi to the kimchi have been carried out. Recently, there has been a tendency for kimchi to be used for cooking menus in accordance with the preference for well-being food. This kimchi is not only a means to store vegetables for a long period of time, but also a very good fermented food in that various kinds of effective ingredients are produced as well as organic acids and aromatic substances by the reproduction of various microorganisms during storage.

However, such kimchi is easily fermented by the external temperature, or aged, and organic acids such as lactic acid are produced, resulting in excessive sour taste and deterioration of texture of kimchi.

In addition, kimchi does not contain nutrients such as protein and calcium that are beneficial to the human body.

On the other hand, the consumption of meat is increasing day by day with westernization and diversification of dietary habits. Especially, consumption of meat such as beef and pork occupies a large part. Such meat is rich in beneficial nutrients, such as proteins, which are not found in kimchi, but it is possible that if you eat it too often, the degree of obesity may increase.

Therefore, there is a continuing demand for a menu which can not deteriorate the quality of kimchi and meat using the meat together, which is excellent in nutrition, and does not lose the quality of meat and meat.

One embodiment is to provide a hygienic method for making steamed kimchi, including soft meat, without being too old.

Another embodiment is to provide a steamed kimchi prepared according to the above-mentioned production method.

One embodiment includes the steps of obtaining and packaging a mixture of pretreated meat, mace, and seasoning solution, and retort sterilizing the packaged mixture, wherein the pretreatment comprises: defrosting the meat; Bleeding the defrosted meat, vacuum tumbling, and washing the defrosted meat in running water; And blanching the washed poultry meat.

The vacuum tumbling can be performed for 10 minutes to 60 minutes.

The vacuum tumbling may be performed at a vacuum of 0.08 MPa to 0.1 MPa and at a temperature of 10 rpm to 20 rpm.

The vacuum tumbling can be carried out after adding a frying agent to the meat that has been thawed and bleed.

The frying agent may be added in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of the meat.

The frying agent may be a 10% diluted solution diluted in purified water.

The blanching can be carried out in boiling water for 5 minutes to 2 hours.

The retort sterilization of the packaged mixture comprises: a primary retort sterilization of the packaged mixture at a temperature of from 100 DEG C to 110 DEG C for a period of at least 10 minutes; Sterilizing the secondary retort for a period of not more than 25 minutes at a temperature of 120 ° C to 130 ° C after the primary retort sterilization; And after the secondary retort sterilization, cooling.

The cooling can be carried out for a time of 20 minutes or more so as to be a temperature of 10 ° C or lower.

The mixture may contain 200 parts by weight to 300 parts by weight of the dwelling ground and 100 parts by weight to 200 parts by weight of the seasoning liquid, based on 100 parts by weight of the pretreated meat.

The mixture may contain 200 parts by weight to 300 parts by weight of the dwelling, 0.1 to 5 parts by weight of the meat flavor and 100 to 200 parts by weight of the seasoning liquid, based on 100 parts by weight of the pretreated meat.

The seasoning solution may include broth, broth, purified water, pork extract, chopped garlic, liver ginger, red pepper powder, white sugar, beef powder, yeast powder, sesame oil or a combination thereof.

The meat can be pork.

The package may be a retort pouch.

Another embodiment provides a kimchi steamed according to the above-described method for producing steamed kimchi.

Other aspects of the present invention are included in the following detailed description.

According to an embodiment of the present invention, the kimchi steam produced according to the method of producing steamed kimchi is excellent in the preference degree because the steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steam steamed steamed steamed steamed steamed steamed steam There is no peculiar taste of meat, and it is excellent for both sexes.

In addition, the pretreatment of meat is divided into three stages, and the retort sterilization is also divided into three stages, so that it is possible to manufacture not only excellent texture but also hygienic steamed kimchi.

FIG. 1 is a flowchart illustrating a method for manufacturing steamed kimchi according to an embodiment.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

According to one embodiment of the present invention, there is provided a method for preparing steamed kimchi comprising the steps of: mixing and mixing prepro processed meat, mackerel and seasoning liquid to obtain a mixture; and retort sterilizing the packaged mixture, step; Bleeding the defrosted meat, vacuum tumbling, and washing the defrosted meat in running water; And blanching the washed meat, thereby making it possible to manufacture a steamed kimchi which is good in hygiene of kimchi and meat, and excellent in preference.

Generally, in order to sterilize packaged foods and obtain storage stability, heat treatment at a high temperature of 100 ° C or higher is required. The water vapor is heated to a temperature of 100 ° C or higher when the pressure is increased to a high pressure, and the sealed food can be sterilized using high temperature and high pressure water vapor using a high pressure cooker called retort because it shows a constant temperature at a certain pressure. The food sterilization method using the high temperature high-pressure method using the retort is referred to as retort sterilization. (Food Science and Technology Ambassador, April 10, 2008, Kwang Il Cultural History)

Conventionally, such retort sterilized kimchi steamed steam was used, but there was a limitation in making the meat in the kimchi steamed soup smooth using the retort device. This is because the acidity (pH) of kimchi is low, and when the meat is cooked using a retort device together with the old meat, the protein in the meat is solidified and the meat is hardened. Generally, the acidity of freshly caught kimchi is about 6.5, which is neutral or slightly acidic. However, since kimchi used in steamed kimchi has a low acidity of less than 6.5, when kimchi steamed with retort sterilized is produced, , And the preference for it was inevitable.

According to one embodiment, since the meat is pretreated before being mixed with the mackerel and the seasoning solution and packed, the meat can be softly cooked.

The pretreatment is a series of processes in which the meat is thawed, the thawed meat is bleeding, the blood is removed, tumbling in a vacuum tumbler, washing in flowing water, and blotting. When the pretreated meat is cooked with a retort device, the meat is shrunk wholly in spite of the low acidity of the meat, and the seasoning liquid penetrates deeply throughout the meat, It is possible to produce meat of excellent and soft texture.

The vacuum tumbling may be performed for 10 minutes to 60 minutes, for example 30 minutes to 60 minutes. If vacuum tumbling is performed for less than 10 minutes, the effect of softening the meat quality is greatly reduced. If vacuum tumbling is performed for more than 60 minutes, the meat may be too weak or broken.

For example, the vacuum tumbling can be carried out by placing the defrosted and uncooked meat in a vacuum tumbler, for 5 to 20 minutes in the forward direction, 5 to 20 minutes in the forward direction, and 5 to 20 minutes in the reverse direction in the vacuum tumbler. When the direction of the vacuum tumbling is divided as described above, it is possible to help soften the meat quality of the whole meat.

The vacuum tumbling may be performed at a vacuum of 0.08 MPa to 0.1 MPa and at a temperature of 10 rpm to 20 rpm. When the vacuum tumbling is performed under the vacuum degree and the rpm in the above range, the physical texture of the protein tissue in the meat is very effectively promoted so that the meat can be kept soft even when it is cooked with high acidity in a later process.

The vacuum tumbling can be carried out after adding a frying agent to the meat that has been thawed and bleed. By adding the softening agent, it is possible to maximize the effect of softening the meat quality of the meat through vacuum tumbling.

The thawing may be carried out by allowing the frozen meat to be left in a refrigerated condition and slowly thawing the meat, and the hemorrhage may be carried out by immersing the defrosted meat in water or in flowing water. However, It is not.

The frying agent may be added in an amount of 0.1 to 5 parts by weight, for example, 0.1 to 2 parts by weight based on 100 parts by weight of the meat. When the cecchinizer is contained in an amount of less than 0.1 part by weight based on 100 parts by weight of the meat, the cecum agent does not substantially play a role in assisting the vacuum tumbling effect because the content of the cecum agent is too small. The content of the frying agent is too high, so that the meat is easily felt and the feeling of being bitten by the mouth is easily received, and the odor or the preference of the frying enzyme may be lowered.

For example, the softener may be diluted (diluted solution) diluted to 10% concentration in purified water. When the crys- tallizer is diluted, it is possible to obtain a meat - crushing effect while solving the problem of lowering the preference degree such as the use of a smaller amount of crys- tallizer and the like.

After the vacuum tumbling, the meat is washed in running water to remove foreign matter adhered to the surface of the meat from the vacuum tumbler. When the meat meat additive is added, the meat meat can be removed from the surface of the meat to be soft and hygienic , And at the same time, the kimchi soup with good taste can be obtained.

The washed meat is blunted in boiling water. When the washed meat is cooked in boiling water, it is difficult to realize a smooth texture of meat, and it is difficult to completely remove the odor caused by the frying enzyme even when the above-mentioned meat softener is added. However, according to one embodiment, the washed meat can be blanched without boiling in boiling water, so that a smooth texture of the meat that is boiled deeply can be realized without any odor.

The blanching can be carried out in boiling water for 5 minutes to 2 hours, such as 5 minutes to 1 hour 30 minutes. When the blanching is carried out for less than 5 minutes, it is insufficient for realizing a smooth texture of the meat, and if the blanching is performed for more than 2 hours, the meat can be easily broken.

According to one embodiment, the packaged mixture is retort-sterilized. Specifically, the retort sterilization step is a step of sterilizing the packaged mixture at a temperature of 100 ° C to 110 ° C for 10 minutes or more, for example, 10 minutes to 25 minutes A tea retort sterilizing step; After the primary retort sterilization, secondary retort sterilization is performed at a temperature of 120 ° C to 130 ° C, for example, at a temperature of 120 ° C to 125 ° C for a period of 25 minutes or less, such as 10 minutes to 25 minutes; And after the secondary retort sterilization, cooling.

Conventionally, the sterilization of the retort was carried out without changing the sterilization conditions even if the sterilization of the retort was carried out one time or several times, unlike the one embodiment. For example, when the retort sterilization is carried out only at a temperature of 100 ° C to 110 ° C, the sterilization effect is insufficient, which may cause hygiene problems such as reproductive harmful microorganisms. If the retort sterilization is performed only at a temperature of 120 ° C to 130 ° C, There may be a problem of retreating.

Even if the retort sterilization is carried out by dividing the temperature according to the temperature, if the sterilization is carried out at a temperature of 100 ° C to 110 ° C for less than 10 minutes, the microbicidal effect is insufficient and hygienic problems such as reproductive harmful microorganisms may occur. If the temperature is exceeded for more than 20 minutes at a temperature of 0 ° C, the problem may be overturned.

That is, the packed mixture is retort-sterilized at a temperature of 100 ° C to 110 ° C for a period of 10 minutes or more, sterilized again at a temperature of 120 ° C to 130 ° C for a time of 20 minutes or less, It is hygienic to minimize the difference in the degree of heating between the inside and outside of the dish, so that the dish is not squeezed and there is also an effect of softening the meat quality of the meat.

For example, the cooling may be carried out for a time of 20 minutes or more so as to be a temperature of 10 ° C or lower.

The mixture may contain 200 parts by weight to 300 parts by weight of the dwelling ground and 100 parts by weight to 200 parts by weight of the seasoning liquid, based on 100 parts by weight of the pretreated meat.

When the above-mentioned crushing agent is further added, the mixture may contain 200 parts by weight to 300 parts by weight of the above-mentioned loam, 0.1 to 5 parts by weight of the crushed meat, and 100 parts by weight to 200 parts by weight of the above- Parts by weight.

When the meat, the raw meat, the seasoning solution (and the meat softening agent) constitute the mixture in the above-mentioned content range, it is possible to manufacture steamed kimchi having the most favorable taste.

For example, the seasoning solution may include, but is not limited to, broth, broth extract, purified water, pork extract, chopped garlic, liver ginger, red pepper powder, white sugar, beef powder, yeast powder, sesame oil or combinations thereof .

For example, the meat may be beef or pork, for example, a pork hamper, but is not necessarily limited thereto.

The package may be a retort pouch.

Another embodiment provides a kimchi steam produced according to the above-described manufacturing method.

Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only a preferred embodiment of the present invention, and the present invention is not limited by the following examples.

( Example )

Steamed kimchi  Produce

Example  1 to Example  6

After defrosting the frozen pork forefoot meat of 5 to 10 cm, 5 to 10 cm and 5 cm in width, length and thickness, respectively, it is soaked in water for one day to bleed. Subsequently, the pork forelock removed from the blood was placed in a vacuum tumbler (0.09 MPa, 15 rpm) together with a softener diluted to 10% in purified water, tumbled for 1 hour, washed with flowing water, For 30 minutes.

Measure the Chinese cabbage portion of the Chinese cabbage cut to the extent that the cabbage leaves do not fall off, and prepare the Chinese cabbage.

The blanched pork forefoot flesh, the mackerel flesh and the liquid seasoning broth (including Korean beef cattle, broth, purple water, pork extract, chopped garlic, liver ginger, red pepper powder, white sugar, beef powder, yeast powder and sesame oil) . At this time, the contents of pork meat, meat pork, mung bean and liquid lozenge were 20 wt%, 0.2 wt%, 50 wt% and 29.8 wt%, respectively.

Thereafter, the filled retort pouches were retort sterilized and cooled (at a temperature of 10 DEG C or less) according to the conditions shown in Table 1 below.

Primary retort sterilization Secondary retort sterilization Cooling Example 1 100 ° C / 25 min 121 ° C / 10 min 25 minutes Example 2 100 ° C / 20 min 121 ° C / 15 min 25 minutes Example 3 100 ° C / 15 min 121 ° C / 10 min 25 minutes Example 4 100 ° C / 10 min 120 ° C / 25 min 25 minutes Example 5 100 ° C / 10 min 120 ° C / 20 min 25 minutes Example 6 100 ° C / 20 min 120 ° C / 15 min 25 minutes

Comparative Example  One

The same procedure as in Example 1 was carried out except that the pork forefinger of vacuum tumbling along with the cryoprotectant diluted to 10% concentration in the purified water was not washed in running water.

Comparative Example  2

Dilute non-diluted concentrate in purified water, use a vacuum-tumbling, pork forefinger without washing in flowing water, and boil for 30 minutes in boiling water instead of blanching in boiling water for 30 minutes. The same procedure as in Example 1 was carried out,

Comparative Example  3

Dilute non-diluted concentrate in purified water at a concentration of 10%, do not vacuum tumbling, do not wash pork forefoot in flowing water, and boil for 20 minutes in boiling water instead of blanching in boiling water for 30 minutes. The same procedure as in Example 1 was carried out,

Comparative Example  4

Except that no frying agent was used, no vacuum tumbling, no pork forelimbs washed in running water, and boiled for 30 minutes in boiling water instead of blending in boiling water for 30 minutes. The same as Example 1 was used.

Comparative Example  5

The same procedure as in Example 1 was carried out except that no frying agent was used, vacuum tumbling was not performed, and pork meat was not washed in running water.

(evaluation)

Sensory evaluation

Sensory tests were conducted on the steamed kimchi according to Examples 1 to 6 and Comparative Examples 1 to 5. That is, the kimchi steamed according to the examples 1 to 6 and the comparative example 1 to the comparative example 5 was sampled to 100 persons, 20 persons for each age group from 10 to 50 years old, and the sensory evaluation was performed by the 9 point scale method And the average value was obtained. The results are shown in Table 2 below. After tasting kimchi steamed, it was rinsed with fresh water, and after a few seconds, another kimchi steamed steamer was sampled. The sensory evaluation items were evaluated by dividing into three elements that indicate palatability, namely, a mushroom texture, a pork meat texture, and a smell.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Moody texture 8.7 8.3 8.1 7.5 7.7 7.1 8.3 6.9 6.8 6.9 6.1 Pork meat texture 8.8 8.3 8.3 8.2 8.2 7.8 8.1 7.0 7.0 6.9 6.2 Odor 8.8 8.7 8.7 8.5 8.6 8.4 6.3 7.8 7.6 7.6 5.8

(1 point = very bad, 9 points = very good)

As shown in Table 2, it can be confirmed that the steamed kimchi according to Examples 1 to 6 is superior to the steamed kimchi according to Comparative Examples 1 to 5 in both the texture of mushrooms, the texture of pork meat, and the smell .

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the following claims. As will be understood by those skilled in the art. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (11)

Mixing pretreated meat, mace and lozenge to obtain and pack the mixture, and retort sterilizing the packaged mixture,
The pre-
Defrosting meat;
Bleeding the defrosted meat, vacuum tumbling, and washing the defrosted meat in running water; And
Blanching the washed poultry
Wherein the kimchi is steamed.
The method of claim 1,
Wherein the vacuum tumbling is performed for 10 minutes to 60 minutes.
3. The method of claim 2,
Wherein the vacuum tumbling is performed at a vacuum of 0.08 MPa to 0.1 MPa and at a temperature of 10 rpm to 20 rpm.
The method of claim 1,
Wherein the vacuum tumbling is carried out after adding a frying agent to the defrosted and desangled meat.
5. The method of claim 4,
Wherein the frying agent is added in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of the meat.
The method of claim 1,
The retort sterilization of the packaged mixture comprises:
Subjecting the packaged mixture to a primary retort sterilization at a temperature of 100 ° C to 110 ° C for a period of at least 10 minutes;
Sterilizing the secondary retort for a period of not more than 25 minutes at a temperature of 120 ° C to 130 ° C after the primary retort sterilization; And
After the secondary retort sterilization, the cooling step
Wherein the kimchi is steamed.
The method of claim 1,
Wherein the mixture comprises 200 parts by weight to 300 parts by weight of the dwelling ground and 100 parts by weight to 200 parts by weight of the seasoning liquid, based on 100 parts by weight of the pretreated meat.
The method of claim 5,
Wherein the mixture comprises 200 parts by weight to 300 parts by weight of the dwelling ground, 0.1 parts by weight to 5 parts by weight of the ground meat, and 100 parts by weight to 200 parts by weight of the seasoning solution, based on 100 parts by weight of the pretreated meat, .
The method of claim 1,
Wherein the meat is pork meat.
The method of claim 1,
Wherein the packaging uses a retort pouch.
A steamed kimchi prepared according to any one of claims 1 to 10.

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