KR20180028725A - Method for aging meat to use acanthpoanax - Google Patents

Abstract

The present invention relates to a method for aging meat by using Eleutherococcus senticosus. The method for aging meat by using Eleutherococcus senticosus comprises: an extract generation step of generating an extract using a method for aging meat by using Eleutherococcus senticosus by boiling Eleutherococcus senticosus; a refrigerating and storing step of soaking meat in the Eleutherococcus senticosus generated in the extract generation step to refrigerate and store the same; and an aging step of refrigerating and aging the meat completely refrigerated and stored in the refrigerating and storing step. More specifically, the extract generating step includes the processes of: separating and cooling an Eleutherococcus senticosus by boiling a mixture of 100 parts by weight of the water and 20-50 parts by weight of the Eleutherococcus senticosus and boiling the mixture for 1.5-3 hours to generate the Eleutherococcus senticosus extract. The refrigerating and storage step includes the processes of soaking the meat in the Eleutherococcus senticosus extract cooled in the extract generation step and storing the meat at -3 to 0°C for 2-5 hours. In the aging step, the meat stored in the refrigerating and storage step is output and aged for one to three days at -3 to 0°C. The meat is soaked in the Eleutherococcus senticosus extract after the extract generation step before the Eleutherococcus senticosus extract is refrigerated and stored at a temperature near the freezing point in the refrigerating and storing step. The Eleutherococcus senticosus extract enters the meat to reduce the malodor while preventing the juice from being discharged. In the process of aging the refrigerated meat in the aging step, the texture and taste of the meat can be improved for consumption as spiced or grilled meat.

Description

METHOD FOR AGING MEAT TO USE ACANTHPOANAX BACKGROUND OF THE INVENTION 1. Field of the Invention < RTI ID = 0.0 >

TECHNICAL FIELD The present invention relates to a method of aging meat meat using an oregano, and more particularly, to a method of aging meat meat using an oregano that can easily improve meat texture, texture and taste of meat.

The ingredients used in cooking are diversified such as meat, fisheries logistics, potatoes, vegetables, etc. in order to taste various flavors and aromas. Food is high protein food for the gentleness of life, high calorie food for health, Instant food, and so on.

Here, the meat separated from each part of the cow and pig is cut and cut into pieces, and then it is baked as it is, and it is popularized that the meat is cooked with the sauce and then cooked with the steamed rice etc. and especially the pork is cooked with fat and meat quality. You can enjoy it.

Conventionally, a food using an ogassi has been developed. This is a method of cultivating a mushroom using a hot water extract of Kashigohami, which is registered and registered as a patent application No. 10-2010-0064735, and a method of cultivating a mushroom And a method of manufacturing a foot.

For example, 20000 parts by weight of water is added to a container, and 100 to 200 parts by weight of ogapi, 150 to 350 parts by weight of an eggplant, 30 to 50 parts by weight of a jujube 15 to 45 parts by weight of licorice, 25 to 55 parts by weight of mandarin, and a seasoning composition to prepare an organic sauce mixture; Adding 10000 to 16000 parts by weight of pawls to the above-described safflower seasoning mixture, boiling for 1 hour and 30 minutes to 3 hours, boiling the pork so that the pork can be poured out of the paws, and opening the lid for a predetermined time ; And taking out the boiled paws and cooling at room temperature; The seasoning composition comprises 30 to 70 parts by weight of ginger, 100 to 300 parts by weight of ginger, and 200 to 400 parts by weight of soy sauce.

However, since the above-described conventional techniques are merely to boil the pork pork with the pork pork mixture, the taste and flavor of the pork pork including the pork pork are improved, Not only does it improve the flavor and aroma of meat, but it also does not aggravate meat, so there is a limit to catching meat and meat-specific catches of meat.

DISCLOSURE Technical Problem The present invention has been conceived to solve the problems of the prior art as described above, and it is an object of the present invention to provide a meat product which can easily improve meat quality, texture and taste of meat by aging meat meat using an extract of Ogaki And to provide a method of aging meat meat using the ogapi.

In order to accomplish the above object, the present invention provides a method for aging meat meat using an orang sauce comprising aging meat meat using the sauce, comprising the steps of mixing an sauce and water and boiling them to produce an sauce extract, , A method of fermenting meat meat by immersing the meat in meat extracts produced in the step of extracting the meat by refrigeration, and a method of fermenting meat meat using the fermentation of fermenting meat meat stored in the refrigeration storage step to provide.

Particularly, in the step of producing the extract, 100 parts by weight of water and 20 to 50 parts by weight of an oat are mixed and boiled for 1.5 to 3 hours to separate and cool the oat extract of liquid to produce an oat extract. In the refrigeration storage step, And the meat meat is stored at -3 to 0 ° C for 2 to 5 days. In the aging step, the meat meat that has been preserved in the refrigeration storage step is taken out, Lt; / RTI >

The method of aging meat using the above-mentioned method according to the present invention is characterized in that meat meat is put into the extract of the extract in the step of producing the extract, and the meat is stored in the refrigerator at a temperature close to the cooling temperature of the object, It is possible to prevent the meat from being discharged in the meat while it penetrates into the meat. Therefore, it is possible to reduce the specific odor of the meat due to the extract of Ogaki, and it is possible to improve the elasticity of the meat in the process of aging the meat stored in the refrigerator during the fermentation stage, It is advantageous that meat quality, texture and taste of meat can be easily improved when meat is edible.

Hereinafter, a method of aging meat meat using an organoleptic agent according to the present invention will be described in more detail.

The method of aging meat meat using the organoleptic agent according to the present invention is to age meat so as to maintain the meat quality of the meat while permeating the meat meat with the beneficial ingredient of the organoleptic material. The meat meat such as pork meat and beef meat aged by the present invention is cut It can be processed as it is or as a sauce, then baked and used as a material such as eaten or steamed.

In addition, the present invention treats the meat with an aging step of aging the meat through the step of producing an extract of the plant and the step of storing the meat extract and the meat in a refrigerator.

Particularly, in the step of producing the extract, 100 parts by weight of water and 20 to 50 parts by weight of an oat are mixed and then boiled for 1.5 to 3 hours to produce a liquid ogapi The extract is separated and cooled to produce a liquid oak extract.

The mixing of 100 parts by weight of water and 20 to 50 parts by weight of water is an optimum ratio for effectively containing the beneficial ingredients of the plant to the plant extract. When the plant is mixed with less than 20 parts by weight of the plant, the amount of the plant- And when it is mixed more than 50 parts by weight of the oregus, the unit price of the oregano will increase the total production cost.

And boiling water and ogapi for 1.5 ~ 3 hours is for the beneficial ingredients of ogapi to penetrate smoothly into water.

Further, in the present invention, the extracted ocher extract is cooled to -5 to 10 캜 in order to prevent the meat quality in the meat from escaping to the ocher extract while cooling meat meat more rapidly in the cooling and storing step described later.

Meanwhile, in the cooling preservation step, meat meat is immersed in the extract of the extract produced in the step of producing the extract, and the meat is stored in the refrigerator. In particular, in the refrigeration storage step, the meat extract is cooled in the extract- For 2 to 5 days.

Then, by keeping the meat meat and ocher extracts at a low temperature in a refrigerator, meat meat is immersed in the ocher extract in consideration of the deterioration of the meat meat while preventing the meat quality in the meat meat from escaping to the ocher extract, It is kept for 5 days.

In the aging step, meat meat that has been stored in the refrigeration storage step is chilled and matured. In particular, the meat meat that has been stored in the refrigeration storage step is taken out and matured at -3 to 0 ° C for 1 to 3 days.

Here, only meat meat is matured at -3 to 0 ° C for 1 to 3 days to soften meat texture and texture of meat.

As a reference, Ogphi has a peculiar smell, spicy flavor, and a warm temperament, so it can strengthen the tendons and bones by showing the liver and kidney aura, so it can be used for the treatment of limb paralysis, burning, weakness of the waist and knee, weakness of the abdomen, fracture, bruise, It is good for blood circulation, helps to regain energy, and contains acanthoic acid, which is excellent in detoxification and anticancer effects. It is good for prevention of hypertension, diabetes and arthritis, and can be exposed to frequent diseases if its usual immunity is decreased. Ogphi can strengthen the eye system to prevent the disease, and the sesamin ingredient in Ogaki berries helps stop coughing, so it helps with frequent coughing and colds, and is good for mental health. And it helps to those who can not take a good night sleep due to nervous irritation, Cholesterol accumulation in the vascular system is responsible for high blood pressure lowering and also helps in vascular diseases. Acontoside D ingredient strengthens the bones of the back and knees, strengthens the muscles, and helps with rheumatoid arthritis or degenerative arthritis. It is a component of lepidoptera in the genus Ogphia, which inhibits cirrhosis and strengthens the liver. It is known that anti-allergic action is effective against sinusitis.

As an example, in the embodiment, 6 Kg of water and 2 Kg of water are mixed in an extract-producing step, boiled in an electric steamer for 2 hours, and then picked up to prepare an extract of Ogaki.

In the cold storage step, meat meat is placed in a container, and the oatmeal extract is poured into a container to allow the meat to be submerged in the oatmeal extract. Thereafter, To -2 ° C for 3 days.

In the refrigeration stage, remove only the meat from the meat extract and the oatmeal chilled and refrigerated for 3 days, and mature for 2 days at -2 ℃ in the fermentation stage in the fermentation stage.

The meat meat, which was aged in this manner, was cut and baked, and each of 20 young men and women aged 20 and older, each having teeth capable of chewing meat, were sampled to measure the degree of pork meat, meat texture, texture and taste . As a result, it was found that 93.3% of the participants, except for 8 people who did not enjoy meat, had excellent or excellent responses.

Claims (3)

A method for aging meat meat using an orangut by using meat to aged meat,
An extract-producing step of boiling the mixture of the ogulfate and water to produce an ogumi extract,
A cold storage step of soaking meat in the extract of the acacia leaves produced in the step of producing the extract,
And a fermentation step of fermenting and aging the meat meat stored in the refrigeration storage step. The method according to claim 1,
100 parts by weight of water and 20 to 50 parts by weight of water are mixed and boiled for 1.5 to 3 hours to separate and cool the liquid oak extract to produce an oak extract,
Wherein the meat extract is cooled in the extracting step, and the meat is stored at -3 to 0 ° C for 2 to 5 days. The method according to claim 1,
Wherein the aged meat meat is removed at the refrigeration storage step and aged at -3 to 0 ° C for 1 to 3 days.