KR20180038693A - manufacturing method of grinding jerky - Google Patents

Abstract

The present invention relates to a method for manufacturing ground beef jerky, which comprises the following steps: a shaping step of removing fat, connective tissue and bone from raw meat; a step for cutting and grinding the shaped raw meat; a salting step for mixing and aging the ground meat and a salting solution; a step for shaping the salted meat in the shape of the beef jerky; a step for heating the shaped ground meat with an oven; and a step for cooling the ground meat while blocking the outside air after the heating step. The present invention manufactures the beef jerky by grinding the meat to manufacture the beef jerky in various shapes, improves the texture and mouthfeel of the beef jerky, and adds a powder of Opuntia humifusa, a natural material, by replacing sodium nitrite, which is an artificial coloring agent.

Description

Manufacturing method of grinding jerky [0002]

The present invention relates to a pulverized jerky and a method for producing the same.

Jukpo, a traditional food, has a lower mass than the abundant protein content and can be stored at room temperature. In Korea, it is a kind of food which is scattered (the meat is thickly sliced into a spice), a knife (minced meat And beef loincloth), jumbo (dried beef with nubian rice and dried in the sauce), beef and jumbo wrap, and so on.

These jerky are also dry and intermediate moisture meat (IMM), which are used in jerky in North America, charqui in South America, bunderfleisch in Europe, koppa, speck) are also being produced and consumed.

These meat products are mainly produced by using beef or pork, which is very popular not only for general consumers but also for travelers due to high protein, low weight and high storage stability.

Unlike the conventional method for manufacturing beef jerky, jerky is manufactured using a variety of meats and ingredients other than beef, and chemical seasoning and the like are increasingly used for mass production and flavor.

Therefore, the inventors of the present invention have developed a jerky production method using the white perennial plant extract to minimize the use of chemical seasoning to improve the color and flavor of the jerky using the ground meat.

Korean Patent Laid-Open Publication No. 10-2014-0005632

SUMMARY OF THE INVENTION [0006]

A shaping step of removing fat, connective tissue and bone from raw meat;

Cutting and grinding the shaped raw meat;

A step of pouring the ground meat by mixing the pulverized meat with a decanter solution containing 100th percentile;

Shaping the brittle ground meat into a jugular form;

Heating the shaped ground meat with an oven; And

Cooling the external air after the heating step;

And a method for manufacturing the pulverized beef jerky.

According to the present invention,

A shaping step of removing fat, connective tissue and bone from raw meat;

Cutting and grinding the shaped raw meat;

A step of pouring the ground meat by mixing the pulverized meat with a decanter solution containing 100th percentile;

Shaping the brittle ground meat into a jugular form;

Heating the shaped ground meat with an oven; And

Cooling the air in a state in which outside air is blocked by the air conditioning system after the heating step;

The method comprising the steps of:

The meat used in the jerky manufacturing method may be one of beef, pork, duck and chicken, or mixed meat mixed with the meat may be used. Preferably, pork is used, and only specific portions of pork are used or mixed with other portions. More preferably, the meat used in the present invention may be pork back legs (Fuji).

The crushing step is a step of cutting the meat into a predetermined size and crushing the crushed meat to a size of 2 to 5 mm by using a crusher. Preferably, the meat can be milled to a size of 3 mm in an amoeba.

1 to 3 parts by weight of beef extract powder, 5 to 15 parts by weight of sugar, 1 to 2 parts by weight of sorbitol, 0.1 to 0.3 parts by weight of VITES, 1 to 5 parts by weight of vegetable mixture, 0.1 to 0.3 parts by weight of anchovy sauce, 1 to 3 parts by weight of phosphate and 0.1 to 0.5 parts by weight of perennial flour. Preferably, 0.1 part by weight of the perennial plant powder, 1.75 parts by weight of beef extract powder, 11 parts by weight of sugar, 1 part by weight of sorbitol, 0.2 parts by weight of vitamins, 4 parts by weight of vegetable mixture, 0.25 parts by weight of anchovy sauce, 1 part by weight.

The drench solution may be prepared by mixing the composition in a blender and mixing the mixture at 10 to 15 DEG C for 15 to 20 minutes. The powder may be dissolved in water and added.

The term "Paekcheoncho" is also called palm cactus, and it is the only kind that grows naturally in Korea among cacti and plants. It can be used to treat stem and fruit, has colorless, tasteless and odorless properties and is used in folk remedies for treating various diseases such as degenerative arthritis, insomnia, diabetes.

The perennial plant powder may be obtained by drying and pulverizing the stem and fruit part of the perennial plant.

The dipping step may be a step of mixing and aging the pulverized meat in a certain amount of the drench solution containing the Baekjangcho powder. The mixing ratio of the raw meat and the drench solution may be 8: 2. Also, the dipping step may be carried out by mixing the crude raw meat, which has been pulverized in a saline solution, with a blender, sealing it with vinyl, and aging the mixture in a refrigerator at 2 to 4 ° C for 20 hours to 30 hours, preferably 24 hours .

The heating step may be performed by heating oven at 0 ° C and 100 ° C for 4 to 6 hours using an oven having a combi steamer capable of using both a hot air function and a steam function.

The cooling step may be performed by an air conditioning system that cuts off the outside air and naturally cools the inside air continuously circulated by the filter. Preferably 5 to 10 < 0 > C for 4 to 8 hours.

The present invention can produce jerky of various shapes by producing jerky by crushing pork, enhancing texture and texture of jerky, and replacing sodium nitrite, which is an artificial coloring agent, to make the color of jerky red .

Fig. 1 is a manufacturing process chart of the pulverized jerky.
Fig. 2 shows the degree of color development of jukebang according to the presence or absence of 100th percentile addition.

The terms and words used in the specification and claims should not be construed as limited to ordinary or dictionary terms and should be construed in a meaning and concept consistent with the technical idea of the present invention. It is to be understood that the invention is not limited to the specific embodiments disclosed herein but that it is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims and their equivalents. .

The present invention can be applied to various kinds of raw materials such as beef, pork, duck meat, chicken, etc. However, the present invention is to explain a method of manufacturing pulverized jerky using pork.

Example 1: Production of pork chopped jerky

Pork obtained from a shaping process to remove fat, connective tissue and bone fragments from the back of the white pig pig produced in Jeju - do as a raw material was used.

The pork obtained after the shaping was cut to a predetermined size and pulverized using a mincing machine using a plate having a diameter of 3 mm.

The drip solution having the composition as shown in Table 1 and the ground pork were mixed together in a mixer at a constant ratio for 30 minutes.

Salt solution  Furtherance Bleaching solution liquid ingredient Unit (g)
(Compared with 10Kg of raw meat)  Weight portion
(Relative to 100 parts by weight of raw material) Beef extract powder 175 1.75 Sugar 1,100 11 Sorbitol 100 One VitaS 20 0.2 Vegetable mixture 400 4 Anchovy sauce 25 0.25 phosphate 100 One Centipede 10 0.1

The crushed pork was sealed with vinyl so that outside air could not enter, and aged in a refrigerator at 2 to 4 DEG C for 24 hours. Grilled pork meat aged in the prepared square frame was put into a jerky shape. After the molding, the oven was heated at 100 ° C for 4 hours in a humid atmosphere at 0 ° C. using both oven and steam. The beef jerky was naturally cooled at 10 ° C or lower for 4 hours or more in the space where the outside air was blocked.

≪ Example 2 > Evaluation of crushed pork jerky added with perennial plant

The physical properties and sensory evaluation of pork jerky using sodium nitrite and commercially available jerky were compared in place of the perennial plant of the present invention.

 No added kerosene jerky Salt solution  Furtherance Bleaching solution liquid ingredient Weight portion
(Relative to 100 parts by weight of raw material) Sodium nitrite 0.01 Beef extract powder 1.47 Sugar 9.21 Sorbitol 0.84 Sodium erythorbate 0.06 VitaS 0.17 Vegetable mixture 3.35 Anchovy sauce 0.21 phosphate 0.84

  Using the drench solution of Table 2, jerky was added in the same manner as in Example 1 except that no white jelly was added.

Results of measurement of jerky surface color Sample L * a * b * No additives 41.02 ± 2.08 ^b 15.80 ± 1.45 ^b 18.73 + - 0.83 ^b On-the-Market Sales (Park) 36.93 + - 2.44 ^a 9.79 ± 0.45 ^a 4.61 ± 0.11 ^a 0.1% 44.29 ± 1.89 ^c 15.39 ± 0.34 ^b 17.40 ± 1.75 ^b However, 43.92 + - 6.41 ^c 14.20 ± 0.36 ^b 15.23 + - 5.49 ^b 0.5% 45.92 + - 2.54 ^c 14.49 + - 0.81 ^b 18.21 ± 0.22 ^b P-value p < 0.05 p < 0.05 p < 0.05

(L *) and redness (a *) were higher than those of non - added jerky and perennial jerky as the result of color difference calculation. As a result, *) And yellowness (b *) were found to be darker than those sold on the market.

[Calculation of color difference: DELTA E * = (DELTA L * ² + DELTA a * ² +? B * ² ) ^1/2, When the value of DELTA E is 2.0 or more, the color difference feels great.

Jelly Shear force  And texture measurement Sample Shear force Texture Hardness Attachment Shout Coherence Resilience Gum Chewiness No additives 3.08 ^b ± 0.52 8.38 ^b ± 1.42 1.88 ± 1.21 0.03 ± 0.01 0.46 ± 0.08 2.92 0.41 3.90 ± 0.96 111.73
± 38.83 On-the-Market Sales (Park) 3.65 ^b ± 0.50 5.67 ^a 1.55 3.72 + 1.55 0.03 ± 0.01 0.33 ± 0.01 2.75 0.35 2.12 0.88 132.48
± 25.12 0.1% 2.64 ^a + -0.57 7.2 ^ab 3 ± 1.60 4.21 ± 1.76 0.04 ± 0.009 0.52 + 0.03 3.73 ± 0.34 3.77 ± 0.92 135.77
± 27.33 However, 2.64 ^a + - 0.51 8.17 ^b ± 2.02 3.14 ± 1.76 0.04 0.01 0.49 + 0.02 3.58 ± 0.29 3.99 ± 1.07 141.20
± 37.03 0.5% 2.89 ^a ± 0.35 8.14 ^b ± 1.60 3.76 ± 1.76 0.04 0.01 0.47 ± 0.05 3.30 ± 0.39 3.88 ± 0.88 126.27
± 38.35 P-value p < 0.05 p < 0.05 NS NS NS NS NS NS

As a result of comparing shear force, it was lower than that of non - added jerky and commercial jerky, and the texture and elasticity of the jerky jerky were better than that of no added jerky.

Centipede  Sensory evaluation of added jerky Exterior color zest Odor flavor already Overall No additives 3.8 ± 0.84 ^b 3.6 ± 0.55 3.4 ± 0.55 1.4 ± 0.55 3.6 ± 1.14 2.6 ± 1.34 3.7 ± 0.84 Sold on the market
(Park) 3.6 ± 0.45 ^b 4.2 ± 0.15 3.0 ± 0.15 1.8 ± 0.45 3.2 ± 1.20 1.6 ± 1.50 3.0 ± 1.00 0.1% 3.0 ± 1.14 ^a 4.0 ± 0.45 3.6 ± 1.22 1.8 ± 0.45 3.0 ± 1.30 1.8 ± 0.89 3.6 ± 1.00 However, 3.4 ± 0.45 ^ab 4.0 ± 0.00 3.2 ± 0.89 2.0 ± 0.45 3.2 ± 1.00 1.8 ± 0.30 3.6 ± 0.55 0.5% 3.6 ± 0.55 ^b 3.6 ± 0.00 3.8 ± 0.45 3.4 ± 0.00 3.9 ± 0.45 3.2 ± 0.84 3.9 ± 0.55 P-value p < 0.05 NS NS NS NS NS NS

As a result of sensory evaluation, in the case of Jukjang supplemented with Baekjangcho, the taste of color was higher than that of Jukjuk without added Paekchejang, and the flavor was also increased.

Claims (6)

A shaping step to remove fat, connective tissues and bones from raw meat;
Cutting and grinding the shaped raw meat;
A step of pouring and aging the mixture of the ground raw materials and the drench liquid containing the 100th percentile at an 8: 2 ratio;
Molding the raw raw meat into a jerky form;
Heating the molded raw meat with an oven; And
Cooling the air in a state in which outside air is blocked by the air conditioning system after the heating step;
&Lt; / RTI &gt; The method according to claim 1,
1 to 3 parts by weight of beef extract powder, 5 to 15 parts by weight of sugar, 1 to 2 parts by weight of sorbitol, 0.1 to 0.3 parts by weight of Vitis, 1 to 5 parts by weight of vegetable mixture, anchovy sauce 0.1 to 0.3 part by weight of a phosphate, 1 to 3 parts by weight of a phosphate and 0.1 to 0.5 part by weight of a perennial plant powder. The method according to claim 1,
Wherein the dipping step comprises milling the mixed liquor and the pulverized raw meat with vinyl and aging at 2-4 ° C for 20-30 hours. The method of claim 1,
Wherein the heated raw meat is heated in an oven at 100 DEG C for 4 to 6 hours. The method according to claim 1,
Wherein the cooling step naturally cools at 5 to 10 ° C for 4 to 8 hours. 6. The method according to any one of claims 1 to 5,
Wherein the raw meat is pork.

Images