KR20180007555A - Boneless pettitoes with grape pomace and manufacturing method thereof - Google Patents

Abstract

The present invention relates to aged boneless pigs feet containing grape pomace, and a production method thereof. By adding grape pomace powder into boneless pigs feet, it is possible to increase added values of by-products of wine by applying the same as an alternative to antioxidants. In addition, the boneless pigs feet containing the grape pomace powder produced in the present invention ensures long-term freshness due to low volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total microbial count (TMC), while having excellent taste, thereby being useful as functional meat products with excellent storability.

Description

Technical Field [0001] The present invention relates to a boneless pettite with grape pomace and a manufacturing method thereof,

The present invention relates to a boiled porkless foot and a method of manufacturing the same by aging the pork loin in powdered wine.

Vineyard refers to the bark and seed produced during the pressing process during the manufacturing process of red wine. Including the sediment from the fermentation process produces byproducts consisting of 25% of the total red wine production and of wine grains and sediment. Therefore, it is known that wine flakes contain quercetin, myricetin, catechin, and epicatechin in red wine.

These ingredients have antioxidant, antimicrobial, anti-inflammatory effects and are known to work well with fat-rich meats. In addition, the content of free amino acids in meat red wine fermentation is significantly higher than that of alcohol, inorganic acid and organic acid contained in red wine. This result shows that protein degradation enzyme facilitates the function of proteolytic enzyme. As well as the effects of the

Pig legs have long been a symbol of longevity along with noodles, and have been boiled in broth with various additives as a sub-stomach of pigs. As the interest in health and beauty has increased recently, collagen and gelatin components There is also a growing interest in footwear.

It is known that not only the oil is completely lost but also the collagen and gelatin content of the skin part is more than that of other meat products. Recently, among the elderly people, It is also perceived as a healthy meat product by young female consumers in their 20s and 30s.

However, the footsets are: 1) pretreatment process to remove raw materials from the hot water to remove blood and foreign substances; 2) to add seasonings such as garlic, cinnamon, and clove to the raw pods; 3) It is difficult to standardize the process because it takes a lot of time and requires many kinds of seasoning materials to be added.

Korea registered patent KR 10-1133368 (Mar. 28, 2012) Korean Patent Registration No. 10-1174567 (Aug.

Therefore, the inventors of the present invention have studied the quality characteristics of ankle-footed paws according to the concentration of the wine husk and the concentration of the wine husk powder by preparing a bone-free footbath to increase the added value of the grape by-products, do.

Accordingly, it is an object of the present invention to provide a method for manufacturing a bone-free foot with an added wine-cake.

Another object of the present invention is to provide a bone-free footbath with the addition of the wine-cake produced by the above-described method.

In order to solve the above problem,

1) grinding wine cake with a blender, freeze-drying, and then grinding to make powder;

2) immersing the long arm in cold water to remove the blood and removing the foreign matter;

3) separating the large size of the step 2) into bone and meat;

4) dipping the separated meat of step 3) and washing to remove foreign matter;

5) adding the onion, green onion, garlic, ginger, sugar, and grapefruit powder prepared in step 1) to the broth prepared in step 4) and aging; And

6) a step of cutting the broth of step 5) to boil the free-footed paws and then cooling;

In addition, the present invention provides a skeletal foot added with wine husks produced by the above-described manufacturing method.

The addition of the wine bark to the footless paw makes it possible to increase the added value of the by-product by using the by-product of the wine as an antioxidant substitute. In addition, the blubberless foot added with the wine brew prepared in the present invention contains volatile base (VBN) (TBA) and total microbial count (TMC) are low, and freshness is maintained for a long time. Therefore, it can be usefully used as a functional meat product having excellent storage stability.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a method for manufacturing a bone-free foot with a wine-cake.

Hereinafter, the present invention will be described in detail.

It is time to develop convenience meat products that improve functionality and ease ingestion by developing a free-range footless pelvis using wine pads. Accordingly, the inventors of the present invention have been studying to apply wine wine, which is a by-product of wine, to the production of meat products, and it is advantageous to standardize the manufacturing process of the foot by adding powder to the wine bran and adding it to the boiled water for boiled- It was confirmed that the functional enhancement and storage period were increased.

Particularly, since the present invention uses the powdered black powder, it is possible to uniformly infiltrate into the inside and outside of the surface when the wine is added to the long-lasting, thereby improving the aging effect, as compared with the case of using the raw powder without the powder, It is easy to store and use.

Therefore,

1) grinding wine cake with a blender, freeze-drying, and then grinding to make powder;

2) immersing the long arm in cold water to remove the blood and removing the foreign matter;

3) separating the large size of the step 2) into bone and meat;

4) dipping the separated meat of step 3) and washing to remove foreign matter;

5) adding the onion, green onion, garlic, ginger, sugar, and grapefruit powder prepared in step 1) to the broth prepared in step 4) and aging; And

6) a step of cutting the broth of step 5) to boil the free-footed paws and then cooling;

The wine of step 1) is preferably a by-product of the wine produced after the wine production, but is not limited thereto.

The present invention provides a skeletal foot with an added wine coat prepared by the above process.

The bone-free footbath is improved in storage stability by adding a powder of wine-cake.

The moisture content of the ungranulated pigs added with the powder of the wine produced in the present invention ranged from 58.92 to 61.50%, from 32.41 to 35.57% from protein, from 4.07 to 5.05% from fat, and from 1.02 to 1.49% from questionnaire. The pH was in the range of 6.46 ~ 6.60, and the water holding capacity was not significantly different. Shear force was significantly higher in 1% of wine powder than in the control. The lightness of color was 5%, 10% and 1% of wine powder, respectively, and the degree of redness was significantly higher in the control. The sensory evaluation showed that the color of the wine flour was significantly higher than that of the control, and that of the wine flour was significantly higher than that of the control. The pH was significantly higher in the 5% storage at 21 and 28 days of storage than at the 5% storage at 28 days of storage. TBA showed the lowest value of 5% and 5% of the storage on 7th and 28th days of storage, respectively, and the total number of microbes was significantly lower than that of the control. As a result, it was shown that the wine ripening inhibited the microbial growth of the footless foot, and the shelf life could be extended by improving the storage stability.

Hereinafter, embodiments of the present invention will be described in detail.

However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Example 1: Preparation of a bone-free foot with the addition of wine powder

<1-1> Pretreatment of wine

Vineyard (selected in the Winery in Yeongdong-gun, North Chungcheongbuk-do) is changed into a blender, and then the powder of wine is lyophilized and finely pulverized into powder.

&Lt; 1-2 > Preparation process of a bone-free foot with a powder of wine

Dishes (supplied by agricultural corporation Nature and farmers) are soaked in cold water for 12 hours to remove blood and remove fine hairs and foreign matter. Bone and meat are separated and shaped to remove bone. Bake in boiling water for 20 minutes and wash to remove foreign material again. Each of the ingredients listed in Table 1 below is blended to prepare broth. The broth is then poured into a skeleton-free foot, aged for 3 hours, and boiled for 2 hours. Allow to cool, cool, and cool in a refrigerator until the center temperature reaches 15 ℃. Vacuum pack and store at 4 ℃.

Treatment CON (no additives) T1
(5% of wine) T2
(10% of wine)
T3
(Wine box
1.0% of powder) T4
(Wine box
Powder 2.0%) division Mixing ratio
(%) weight
(g) Mixing ratio
(%) weight
(g) Mixing ratio
(%) weight
(g) Mixing ratio
(%) weight
(g) Mixing ratio
(%) weight
(g) Don 95.33 5000 90.99% 5000 70.92 5000 75.76 5000 75.19 5000 onion 0.95 50 0.91% 50 7.09 500 7.58 500 7.52 500 Green onion 0.95 50 0.91% 50 7.09% 500 7.58 500 7.52 500 garlic 0.48 25 0.45% 25 3.55 250 3.79 250 3.76 250 ginger 0.38 20 0.36% 20 2.84 200 3.03 200 3.01 200 Sugar 1.91 100 1.82% 100 1.42 100 1.52 100 1.50 100 Wine 0.00 0 4.55% 250 7.09 500 0.76 50 1.50 100 Sum 100.00 5245 100.00 5495 100.00 7050 100.00 6600 100.00 6650

Items CON T1 T2 T3 T4 Wine
(%) No additives Wine 5% Wine 10% Wine
Powder 1.0% Wine
Powder 2.0% Aging time
(Hour) 0 3 3 3 3 Heating time
(Hour) 2 2 2 2 2

* The percentage of wine husks is added per level in relation to the weight of the skeleton foot meat.

&Lt; Comparative Example > Preparation of a bone-free foot,

Dishes (supplied by agricultural corporation Nature and farmers) are soaked in cold water for 12 hours to remove blood and remove fine hairs and foreign matter. Bone and meat are separated and shaped to remove bone. Bake in boiling water for 20 minutes and wash to remove foreign material again. Each of the ingredients listed in Table 1 below is blended to prepare broth. The broth is then poured into a skeleton-free foot, aged for 3 hours, and boiled for 2 hours. The wine grains contained in the broth are added after they are blended with a wine blender. Allow to cool, cool, and cool in a refrigerator until the center temperature reaches 15 ℃. Vacuum pack and store at 4 ℃.

Example 2 Analysis of ankle-footed foot with wine

<2-1> Common components of ungranulated foot padded with wine pads

 The general components of the aged skeletal foot produced in Example 1 were analyzed.

Specifically, moisture, crude protein, crude fat and ash (%) were measured according to the AOAC method (1990).

As a result, the water content of the general components of the aged porkless footbone of wine was significantly higher than that of the other treatments (61.5%), and the protein content was 10% T2) was significantly higher than that of control (CON). The content of 5% (T1) and 1% (T3) of wine was significantly higher than that of control (CON). The ash content was 10% (T2) (T4) were significantly higher than those of other treatments.

Treatment CON (no additives) T1
(5% of wine) T2
(10% of wine)
T3
(Wine box
1.0% of powder) T4
(Wine box
Powder 2.0%) Moisture 60.35 + - 0.60 ^b 61.50 + - 0.72 ^a 58.92 + - 0.45 ^c 60.35 + - 0.47 ^b 58.95 + - 0.67 ^c Protein 34.28 ± 0.58 ^bc 32.41 + - 0.51 ^d 35.57 ± 0.60 ^a 33.4 ± 0.12 ^cd 35.01 0.90 ^ab Fat 4.14 ± 0.37 ^b 5.05 + 0.22 ^a 4.07 ± 0.12 ^b 5.04 ± 0.59 ^a 4.53 ± 0.23 ^ab Ash 1.21 ± 0.03 ^b 1.02 + - 0.01 ^c 1.41 ± 0.07 ^a 1.19 ± 0.03 ^b 1.49 ± 0.08 ^a

^ad that each processing interval different headers The significant difference (p <0.05).

<2-2> Analysis of water holding capacity, shear force, and color of skeletal foot added with wine

The water holding capacity, shear force and meat color of the aged skeletal foot, prepared in Example 1, were analyzed.

Specifically, the water holding capacity was measured by weighing a 2 ml tube with fine holes according to the method of Laakkonen et al. (1970), weighing 0.5 ± 0.05 g of the sample precisely, weighing the sample and tube, ° C water bath for 20 minutes and then cooled at room temperature for 10 minutes. After centrifuging at 2,000 rpm at 4 ° C for 10 minutes, the weight was measured and the water holding capacity was calculated by the following equations (1) to (3).

Meat color was measured with a spectro colormeter (Model JX-777, Color Techno System Co., Japan) standardized with a white plate (L ^* , 94.04; a ^* , 0.13; b ^* , -0.51) (D65) were used to represent L ^* value indicating lightness of Hunter Lab color system, a ^* value indicating redness and b ^* indicating yellowness. The repetition took an average of 5 repetitions.

As a result, the pH of control group (CON) and 5% of wine package (T1) were significantly higher than those of the other treatments, and the water holding capacity was not significantly different. The shear force of T3 was significantly higher than that of the control. The L value of lightness during coloring was higher in 5% (T1), 10% and 1% of wine flour (T3) than in the control, and the a value of redness was higher in the control And b value indicating yellowness did not show any significant difference.

Items CON (no additives) T1
(5% of wine) T2
(10% of wine)
T3
(Wine box
1.0% of powder) T4
(Wine box
Powder 2.0%) pH 6.59 + 0.01 ^a 6.60 + 0.01 ^a 6.46 + 0.01 ^c 6.55 + - 0.01 ^b 6.54 ± 0.00 ^b WHC 90.58 ± 0.53 89.77 + - 0.54 91.9 ± 0.78 90.37 ± 1.68 90.82 ± 1.92 Shear force (g) 746.83 ±
166.97 ^b 751.89 ±
210.40 ^b 994.93 ±
286.64 ^ab 1288.61 +
285.77 ^a 972.15 ±
255.43 ^ab Hunter color * L 49.56 ± 1.46 ^c 56.71 ± 3.08 ^a 53.74 ± 3.37 ^b 56.09 ± 2.86 ^ab 48.08 ± 2.45 ^c Hunter
color * a 9.07 ± 0.57 ^a 6.67 + - 0.44 ^d 7.48 ± 0.74 ^c 8.22 ± 0.67 ^b 8.51 ± 0.51 ^b Hunter
color * b 21.84 ± 0.67 21.64 ± 0.79 22.05 + 0.66 21.94 + 0.86 21.61 + - 1.04

^ab that each treatment section The different header significantly different (p <0.05)

* L: lightness, a: redness, b: yellowness

<2-3> Sensory Evaluation of Bone-free Pigs with Wine

The sensory evaluation of the aged skeletal foot of the wine of the present invention prepared in Example 1 was carried out.

Specifically, the sensory inspection personnel of 50 persons subjectively evaluated 5 items of texture, color, juiciness, flavor, and overall acceptability, and each score was 1 point (very tender, very dark, not very juicy, (Very hard, very shabby, very good flavor, very good overall taste) at 5 points (very bad, overall taste is very bad).

As a result, there was no significant difference in the sensory texture of the aged skins of wine, but the value of T4 (2%) was higher than that of control, Respectively. (CON), 10% (T2) and 2% (T4) of wine flour were significantly higher than those of control (CON) And 2% of powder (T4) were significantly higher than those of other treatments.

Items CON (no additives) T1
(5% of wine) T2
(10% of wine)
T3
(Wine box
1.0% of powder) T4
(Wine box
Powder 2.0%) Texture 3.5 ± 0.86 3.3 ± 0.44 3.7 ± 0.44 3.4 ± 0.89 4.1 ± 0.74 Color 3.2 ± 0.44 ^b 3.2 ± 0.83 ^b 3.8 ± 0.44 ^ab 4.2 ± 0.44 ^a 4.2 ± 0.44 ^a Juiciness 3.2 ± 0.75 3.2 ± 0.44 3.7 ± 0.44 3.6 ± 0.54 3.9 ± 0.74 Flavor 3.7 ± 0.44 ^a 2.7 ± 0.44 ^b 3.7 ± 0.44 ^a 3.0 ± 0.79 ^b 3.9 ± 0.22 ^a Total acceptability 3.3 ± 0.67 ^b 2.8 ± 0.44 ^b 3.5 ± 0.35 ^b 3.4 ± 0.41 ^b 4.4 ± 0.54 ^a

^ab that each processing interval different headers The significant difference (p <0.05).

1 point: very tender, very dark, not very juicy, very bad flavor, overall taste is very bad 5 point: very hard, very bright, very succulent, very good flavor, very good overall taste

<2-4> Analysis of pH change during the storage period of untreated pigs with wine

The changes in pH during the storage period of the aged free-range pigs prepared in Example 1 were analyzed.

Specifically, 10 g of the aged porkless footbone prepared in Example 1 was collected and homogenized with 100 ml of distilled water in a stomacher (400 lab blender, Seward, London, England) for 30 seconds to obtain a pH-meter (WTW pH 720, Germany). The repetition took an average value with 3 iterations.

As a result, the pH value during the storage period of the aged porkless pigs showed the highest value at 7 days of storage and 1% of T3 at 14 days of storage, Household (T1) showed significantly higher level than other treatments.

Items
&
Storage CON (no additives) T1
(5% of wine) T2
(10% of wine)
T3
(Wine box
1.0% of powder) T4
(Wine box
Powder 2.0%)  pH 0 day 6.59 + 0.01 ^a 6.60 + 0.01 ^a 6.46 + 0.01 ^c 6.55 + - 0.01 ^b 6.54 ± 0.00 ^b  pH 7 day 6.39 ± 0.03 ^d 6.48 + 0.01 ^b 6.44 0.01 ^c 6.59 ± 0.00 ^a 6.44 0.01 ^c  pH 14 day 6.35 ± 0.00 ^d 6.57 ± 0.00 ^b 6.41 ± 0.00 ^c 6.58 ± 0.01 ^a 6.33 ± 0.00 ^e  pH 21 day 6.41 + 0.03 ^c 6.60 + 0.02 ^a 6.49 + 0.01 ^b 6.49 + 0.02 ^b 6.31 + - 0.01 ^d  pH 28 day 6.42 ± 0.01 ^c 6.53 ± 0.00 ^a 6.39 ± 0.00 ^d 6.41 ± 0.00 ^cd 6.45 + 0.01 ^b

^ae that each processing interval different headers The significant difference (p <0.05).

<2-6> Analysis of Volatile Nitrogen (VBN) Changes during Storage of Bone Pods

As the degradation of meat products progresses, the protein is decomposed into amino acids and low molecular weight inorganic nitrogen again. Therefore, the content of inorganic nitrogen is important for evaluating the freshness and freshness of meat products, and in particular, in the case of volatile inorganic nitrogen, it is highly related to the sensory characteristics. Therefore, Changes in volatile basic nitrogen (VBN) were analyzed.

Specifically, 90 g of distilled water was added to 10 g of the aged bone free-foot sample prepared in Example 1 using the method of Takasaka (1975), and homogenized at 10,000 rpm for about 30 seconds. 2 filter paper. Add 3 ml of the filtrate into the outer chamber of the Conway unit, add 1 ml of 0.01 N boric acid solution and 3 drops of indicator (0.066% methyl red + 0.066% bromocresol green). Glycerine was applied onto the lid and the lid was closed. 1 ml of 50% K ₂ CO ₃ was injected into the outer chamber, immediately sealed, and the container was stirred horizontally, followed by incubation at 37 ° C for 120 minutes. After incubation, the solution of the inner chamber boric acid was titrated with 0.02NH ₂ SO ₄ . The value of volatile basic nitrogen (VBN) was expressed in terms of mg (㎎%) per 100g of sample.

a: Amount of sulfuric acid injected (ml)

b: Amount of sulfuric acid injected into the blank (ml)

f: 0.02 N H2SO4 standardization index

28.014 = 0.02NH ₂ SO ₄ 1ml Amount of N needed to consume

As a result, VBN was significantly higher than that of other treatments during the storage period of the aged porkless paws of wine, and the 10% (T3) showed the highest value, and the storage of 5% of wine (T1) was significantly lower than that of the other treatments.

Items
&
Storage CON (no additives) T1
(5% of wine) T2
(10% of wine)
T3
(Wine box
1.0% of powder) T4
(Wine box
Powder 2.0%)  VBN (mg%)
0 day 32.66 +/- 1.45 ^bc 28.96 ± 0.97 ^d 36.60 ± 0.96 ^a 30.93 + - 0.63 ^c 33.67 ± 0.69 ^b  VBN (mg%)
7 day 30.83 + - 0.41 ^c 34.68 ± 1.10 ^b 38.89 ± 1.29 ^a 33.76 ± 0.72 ^b 39.25 + 1.55 ^a VBN (mg%)
14 day 33.44 + 0.83 ^b 32.44 + - 0.41 ^b 34.04 ± 0.58 ^b 35.82 ± 1.42 ^a 33.72 + - 0.41 ^b VBN (mg%)
21 day 33.76 +/- 0.72 ^a 31.75 ± 0.69 ^b 32.39 ± 0.72 ^b 32.66 ± 0.27 ^b 33.85 + 0.41 ^a VBN (mg%)
28 day 37.15 ± 0.57 ^a 31.93 + - 1.38 ^c 35.41 ± 1.55 ^ab 37.33 ± 0.98 ^a 34.50 ± 0.88 ^b

^ad that each processing interval different headers The significant difference (p <0.05).

<2-7> Analysis of the change of acidity (TBA) during the storage period of untreated pigs with wine

In order to investigate the oxidation of fat, the amount of mellonaldehyde, one of the polyunsaturated fatty acid degradation products, was measured by TBA (thiobarbituric acid). The changes in the volatile rancidity (TBA) of the aged porkless pig legs prepared in Example 1 were analyzed during storage.

Specifically, the fatty acid group (TBA) was represented by 2-thiobarbituric acid (TBA) in a slight modification of the extraction method of Witte et al. (1970). Ten grams of the agar- 15% of perchloric acid and 25 ml of tertiary distilled water are homogenized in a homogenizer at 10,000 rpm for 10 seconds. The homogenate was diluted with Whatman No. (DU-650, Beckman, USA) for 5 min. After filtration, 5 ml of filtrate and 5 ml of 0.02 M thiobarbituric acid (TBA) solution were added and mixed thoroughly. Absorbance at a wavelength of &lt; RTI ID = 0.0 &gt; Blank was the third distilled water. TBA values were expressed as mg malonaldehyde (mg malonaldehyde / kg) per 1,000 g of sample. The standard curve used was y = 0.1975x-0.0011 (r = 0.999), y = absorbance, x = TBA

As a result, TBA, which represents fatty acid composition during the storage period of unripe root of wine, showed the lowest level of 10% (T2) (T1), which is the lowest value of 5%.

Items
&
Storage CON (no additives) T1
(5% of wine) T2
(10% of wine)
T3
(Wine box
1.0% of powder) T4
(Wine box
Powder 2.0%) TBA (mg malonaldehyde / 1,000 g)
0 day 0.30 0.01 ^b 0.37 + 0.01 ^a 0.23 + - 0.01 ^c 0.30 0.01 ^b 0.31 ± 0.00 ^b  TBA
7 day 0.38 + - 0.01 ^c 0.26 ± 0.01 ^d 0.47 ± 0.03 ^b 0.39 + - 0.01 ^c 0.52 + 0.02 ^a TBA
14 day 0.32 ± 0.02 ^d 0.49 + 0.04 ^b 0.55 0.02 ^a 0.46 0.02 ^b 0.39 0.02 ^c TBA
21 day 0.41 + 0.01 ^ab 0.31 0.02 ^d 0.37 ± 0.02 ^bc 0.44 + 0.03 ^a 0.35 ± 0.03 ^cd  TBA
28 day 0.63 + 0.08 ^a 0.33 0.03 ^c 0.49 + 0.02 ^b 0.48 ± 0.03 ^b 0.58 + 0.04 ^a

^ad that each processing interval different headers The significant difference (p <0.05).

<2-8> Changes in total microbial counts (TMC) during the storage period of untreated pigs with wine

Changes in the total microbial counts (TBA) during the storage period of the aged free-range footbaths of the wine husks prepared in Example 1 were analyzed.

Specifically, the total number of microorganisms was homogenized in a stomacher bag for 30 seconds by adding 90 ml of a 0.1% peptone solution to 10 g of the aged bone free foot sample prepared in Example 1 using the continuous dilution method. Subsequently, the serially diluted samples were inoculated into PCA (plate count agar) medium and cultured at 37 ° C for 48 hours (APHA, 1992). After the incubation, counts were counted with a colony counter. The unit of total microbial count is expressed as Log cfu / g.

As a result, the total number of microorganisms during the storage period of the aged porkless pork was significantly lower than that of the control. (T4) was significantly lower than that of the other treatments at 0 day of storage, and 5% (T1) and 2% (T4) Compared to the control group.

Items
&
Storage CON (no additives) T1
(5% of wine) T2
(10% of wine)
T3
(Wine box
1.0% of powder) T4
(Wine box
Powder 2.0%) TMC (log cfu / g)
0 day 2.58 ± 0.15 ^a 2.00 ± 0.00 ^b 2.00 ± 0.00 ^b 2.15 ± 0.21 ^b 1.15 + - 0.21 ^c TMC
7 day 4.54 + 0.04 ^a 2.77 + - 0.24 ^c 3.74 ± 0.01 ^b 2.82 ± 0.18 ^c 3.52 ± 0.00 ^b TMC
14 day 6.10 + 0.09 ^a 4.47 ± 0.09 ^b 3.96 + 0.16 ^bc 3.34 ± 0.49 ^cd 3.15 ± 0.21 ^d TMC
21 day 6.77 ± 0.10 ^a 4.30 ± 0.00 ^c 5.15 ± 0.21 ^b 4.15 + 0.21 ^c 3.00 ± 0.00 ^d  TMC
28 day 7.14 + 0.04 ^a 4.00 ± 0.00 ^d 6.59 + 0.04 ^b 4.81 ± 0.04 ^c 4.00 ± 0.00 ^d

^ad that each processing interval different headers The significant difference (p <0.05).

The present invention has been described above with reference to preferred embodiments thereof. 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 invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (4)

1) grinding wine cake with a blender, freeze-drying, and then grinding to make powder;
2) immersing the long arm in cold water to remove the blood and removing the foreign matter;
3) separating the large size of the step 2) into bone and meat;
4) dipping the separated meat of step 3) and washing to remove foreign matter;
5) adding the onion, green onion, garlic, ginger, sugar, and grapefruit powder prepared in step 1) to the broth prepared in step 4) and aging; And
6) a step of boiling the broth of step 5), and then cooling the unpaired paws, followed by cooling. [2] The method of claim 1, wherein the wine of step 1) is a by-product of wine after wine production. A bone-free foot with a wine-cake prepared by the manufacturing method of claim 1. 4. The footless foot as claimed in claim 3, wherein the footless foot is improved in storage stability.

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