KR20180057146A - Method for producing lamb skewer and lamb skewer produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing lamb skewers and to lamb skewers produced by the method, wherein the method comprises the following steps: a step (1) of cutting lamb into a cube shape; a step (2) for putting a mixture of Ficus carica, Convallaria majalis, Youngia japonica, Erigeron annuus and sugar into a pot, aging the mixture, and filtering the mixture to produce an aged material; a step (3) for producing a sauce by mixing salt, sodium glutamate, a red pepper powder, an oyster sauce, chili oil, a finely cut green onion, an egg and the mixture produced in the step (2); a step (4) for immersing lamb cubes in the step (1) into the sauce produced in the step (3) and aging the lamb cubes; and a step (5) for putting the lamb aged in the step (4) into sticks. The lamb skewers produced by the method of the present invention can effectively remove the smell of fat, which is the biggest problem which lamb has, and can provide smooth meat quality and make flavor.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a skewer and a skewer produced by the method,

The present invention relates to (1) a step of slicing a mutton; (2) preparing a fermented product by adding a mixture of fig, lily of the valley, barley, cormorant, and sugar into a jar and aging the mixture; (3) preparing a sauce by mixing salt, sodium glutamate, red pepper powder, oyster sauce, chili oil, finely chopped waves, eggs and the aged product prepared in the step (2); (4) aging the lamb cut in step (1) in a sauce prepared in step (3); And (5) a step of inserting the aged lamb of the step (4) into the shark's scalp. The present invention relates to a method for producing a skewer and a skewer produced by the method, It is possible to provide the customer with a meat product that is smooth and has a good taste and flavor.

Skewers are a type of food that is made by putting a variety of ingredients into a skewer, and it is popularly used as a snack, a side dish, and a snack for sale at a stand, a restaurant, and a pub. The above skewers are consumed after being cooked in a heater with various kinds of meat, vegetables, fruits, rice cakes and the like, or after applying various seasoning sauces such as seasoned chicken flavor sauce, barbecue flavor sauce, spicy chili flavor sauce and fruit sauce .

In the conventional skewer as described above, the hunger of the present day is changed and the hunger easily becomes tired. Thus, research and development are underway to cook skewers with various ingredients and cooking methods to match the changing taste of the people.

Lamb is a good quality food that has been proven in various overseas markets, including protein and other nutritional ingredients. In domestic market, it has strong recognition of lamb's unique smell and difficult to cook, . As a source of safety and new alternative to meat products in the domestic market due to the increase of anxiety about meat (mad cow disease, swine flu, avian flu), goat meat, rabbit Meat, and ostrich meat.

In a typical home, the meat purchased is stored in a storage container and stored in a refrigerator. However, there are cases where the stored meat smells of distinctive meat. Chickens, ducks, and goats often smell of animal-specific meat. Even in the case of beef or pork, which is often used for edible purposes, there is a case where fat is produced by fat regardless of freshness.

Since such meat smell may be a factor for decreasing the taste of food, an odor elimination method that can remove such meat odor is an important part of cooking methods of various kinds of meat. Generally, in the cooking process of meat, many vegetables with strong fragrance such as wave and garlic are used to eliminate meat odor. However, in the case of cooking which can not use these fragrant vegetables or seasonings according to the cooking, it is necessary to effectively remove the smell of meat before cooking so that the meat dishes can be cooked delicious.

Especially, lamb contains anticancer substances that inhibit the growth of cancer cells. It has effects such as low calorie than beef and pork, strengthening male vigor in Bokwon Gangmok, Calcium content is about 2 times that of cattle, pigs and chickens. Iron content is 3 times of chicken, 2 times of pigs, 6 times of fish. Although it is a recognized food which is dominant in the nutrient part that is contained, there is a lot of lamb's unique smell (job smell), but researches to reduce it are going on a lot. Therefore, there is a need for a method that can remove the unpleasant odor of mutton without using spices or strong vegetable.

Korean Patent Laid-Open Publication No. 2016-0125789 discloses a process for producing skewers using beef, Korean Patent No. 1156201 discloses a process for producing skewered skewers, but is different from the process for producing skewers of the present invention .

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method of manufacturing skewers by optimizing manufacturing conditions such as pretreatment of mutton, And a method of manufacturing a skewer having excellent flavor and flavor.

In order to solve the above-described problems, the present invention provides a method for producing a lamb, comprising: (1) slicing a mutton; (2) preparing a fermented product by adding a mixture of fig, lily of the valley, barley, cormorant, and sugar into a jar and aging the mixture; (3) preparing a sauce by mixing salt, sodium glutamate, red pepper powder, oyster sauce, chili oil, finely chopped waves, eggs and the aged product prepared in the step (2); (4) aging the lamb cut in step (1) in a sauce prepared in step (3); And (5) inserting the aged lamb of step (4) into a shark's scalp.

The present invention also provides a skewer produced by the above method.

The mechoucle produced by the method of the present invention can effectively remove the nutrients, which is the biggest problem that lamb has, and can provide a more favorable meats for consumers because of their smooth meat quality and proper calorie taste and richness.

In order to achieve the object of the present invention,

(1) dicing the mutton;

(2) preparing a fermented product by adding a mixture of fig, lily of the valley, barley, cormorant, and sugar into a jar and aging the mixture;

(3) preparing a sauce by mixing salt, sodium glutamate, red pepper powder, oyster sauce, chili oil, finely chopped waves, eggs and the aged product prepared in the step (2);

(4) aging the lamb cut in step (1) in a sauce prepared in step (3); And

(5) a step of inserting aged lamb in step (4) into a shark's scalp.

In the method for producing a skewer of the present invention, the step (1) preferably cuts the lamb to a size of 0.8 to 1.2 cm, and more preferably the lamb is sliced to a size of 1 cm. The lamb cut in the above conditions may be eaten at a bite size, and when the sauce is aged, the lamb is well permeated with the taste and flavor of the sauce, so that the meat can be produced with good meat quality and flavor.

In the method for producing a skewer of the present invention, the aged product of the step (2) preferably contains 2.3 to 2.7: 0.4 to 0.6: 0.4 to 0.6: 0.4 to 0.6: 3.6 to 4.4 weight ratio may be added to the jar and aged at 20 to 25 ° C for 25 to 35 days and then filtered. More preferably, the mixture is prepared by mixing the fig, lily of the valley, barley, 0.5: 0.5: 0.5: 4 by weight, and aging the mixture at 20 to 25 ° C for 30 days, followed by filtration. When the aged product prepared in the above conditions was added to the sauce, the meat quality of the mutton was softened softly, and the taste and flavor of the ingredients were well mixed, and the aged product was improved in functionality.

In addition, in the method for producing a skewer of the present invention, the source of step (3) preferably comprises 280 to 320 g of salt, 90 to 110 g of sodium glutamate, 650 to 750 g of red pepper powder, 420 to 480 g of oyster sauce, And more preferably 300 g of salt, 100 g of sodium glutamate, 700 g of red pepper powder, 200 g of red pepper powder, 450 g of oyster sauce, 600 g of chili oil, 200 g of finely divided parboil, 300 g of egg and 300 g of aged material. When the sauce prepared by the above materials and mixing ratios was used when the lambs were aged, the lamb-specific noodles were removed, and the meat could be produced with the meat quality improved and the flavor was improved.

Further, in the method for producing a skewer of the present invention, the aging in step (4) may preferably be aged at 2 to 6 ° C for 20 to 28 hours, more preferably at 4 ° C for 24 hours have. By matured under the same conditions as above, the mutton could be prepared as a lamb that tastes the flavor and aroma of the sauce properly and has a deeper flavor.

The method for producing a skewer of the present invention is more specifically

(1) slicing the lamb to a size of 0.8 to 1.2 cm;

(2) Mix the mixture of figs, lily of the valley, barley, corn, and sugar at a weight ratio of 2.3-2.7: 0.4-0.6: 0.4-0.6: 0.4-0.6: 3.6-4.4, Aging for 35 days and then filtering to produce aged material;

(3) 280 to 320 g of salt, 90 to 110 g of sodium glutamate, 650 to 750 g of red pepper powder, 420 to 480 g of oyster sauce, 560 to 640 g of chili oil, 180 to 220 g of fine cuts, Mixing 270 to 330 g of the aged material prepared in the step (2) to prepare a sauce;

(4) immersing the sliced lamb in step (1) in a sauce prepared in step (3) and aging at 2 to 6 ° C for 20 to 28 hours; And

(5) a step of inserting the aged lamb of the step (4) into a shoehorn,

More specifically,

(1) slicing lambs down to a size of 1 cm;

(2) A mixture of figs, lily of the valley, barley, cormorant and sugar in a weight ratio of 2.5: 0.5: 0.5: 0.5: 4 was put in a jar, aged at 20 to 25 ° C for 30 days, ;

(3) 300 g of salt, 100 g of sodium glutamate, 700 g of red pepper powder, 450 g of oyster sauce, 600 g of red pepper oil, 200 g of finely divided germ, 300 g of eggs and 300 g of the aged material prepared in the above step (2) To produce a source;

(4) aging the lamb cut in step (1) in a sauce prepared in step (3) at 4 ° C for 24 hours; And

(5) a step of inserting the aged lamb of the step (4) into a shoehorn.

The present invention also provides a skewer produced by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1. Manufacture of skipjack

(1) The lamb (lamb shoulder rack, lamb shoulder rack) was diced in a size of 1 cm.

(2) Peel the fig skin and crush the edible part. Prepare 250 g of fig and the lily of the valley ( Convallaria keiskei , part: leaf) 50 g, Youngia japonica root 50 g, cormorant ( Erigeron annuus ) flower and 400 g of sugar was put into a jar and aged at 20 to 25 ° C for 30 days, followed by filtration to prepare aged material.

(3) 300 g of salt, 100 g of monosodium glutamate, 100 g of red pepper powder, 450 g of oyster sauce, 600 g of red pepper oil, 200 g of slices of parchment, 300 g 300 g of the aged product prepared in the step (2) was mixed to prepare a sauce.

(4) 1 kg of the lamb cut in step (1) was immersed in 1 L of the sauce prepared in step (3) and aged at 4 캜 for 24 hours.

(5) The aged lamb of step (4) was inserted into the skewer to prepare the skipjack.

Comparative Example  1. Manufacture of skipjack

(1) The lamb (lamb shoulder rack, lamb shoulder rack) was diced in a size of 1 cm.

(2) Weigh 300 g of salt, 100 g of monosodium glutamate, 700 g of red pepper powder, 450 g of oyster sauce, 600 g of chili oil, 200 g of thin slices and 300 g of egg shell removed And mixed to prepare a sauce.

(3) 1 kg of sliced lamb in step (1) was immersed in 1 L of the sauce prepared in step (2) and aged at 4 캜 for 24 hours.

(4) The aged lamb of the above step (3) was inserted into a shark to prepare sheep.

Experimental Method

One. DPPH Radical Scatters

To investigate antioxidant activity, antioxidant activity was measured by hydrogen electron donating ability. The sample was diluted with methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

2. Sensory evaluation

The sensory evaluation was performed on 30 adult males and females. The five - point symbol scale method was used to distinguish favoritism between 1 point, 2 points worse, 3 points normal, 4 points good and 5 points very good.

Example  One. Aged material  Characteristics of the skewer according to the manufacturing conditions

The skewer produced in the method of Preparation Example 1, the skewer of Comparative Example 1, and the skewer prepared in the same manner as in Preparation Example 1 were produced, 4) were subjected to DPPH radical scavenging ability and sensory test, and the results are shown in Table 2 below. The sensory test was performed by cooking the prepared sheep skewers on a charcoal grill.

Aging materials and compounding ratio (g) material Production Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 FIG 250 400 100 340 lily of the valley 50 - 100 20 Barley 50 - 100 20 Anoptera 50 - 100 20 Sugar 400 400 400 400

As a result, at the concentration diluted 1/16 of the skipjack, the skipjack of Preparation Example 1 showed 32.4% higher DPPH radical scavenging activity than the other skipjack, and the skipjack of Comparative Example 1 which did not use the aged material was the lowest . Also, in the sensory test results, the sheep of Preparation Example 1 showed higher preference in flavor, taste, texture and general taste than the Comparative Examples.

Characteristics of the skim milk according to the aging conditions Kind of sheep meat DPPH radical scavenging ability
(%, 1/16) Sensory test incense flavor Texture Overall likelihood Production Example 1 32.4 ± 2.2 4.2 ± 0.2 4.4 ± 0.2 4.5 ± 0.3 4.4 ± 0.2 Comparative Example 1 16.7 ± 0.8 3.4 ± 0.1 3.2 ± 0.1 3.4 ± 0.2 3.3 ± 0.1 Comparative Example 2 20.2 ± 1.2 3.5 ± 0.2 3.5 ± 0.1 3.6 ± 0.1 3.5 ± 0.2 Comparative Example 3 25.4 ± 2.0 3.8 ± 0.1 3.9 ± 0.2 4.0 ± 0.2 3.9 ± 0.1 Comparative Example 4 21.2 ± 1.8 3.6 ± 0.1 3.6 ± 0.2 3.7 ± 0.1 3.7 ± 0.1

Example  2. Sensory evaluation of sheep's skewer according to source preparation conditions

The skipjack prepared in accordance with the method of Preparation Example 1 and the skipjack prepared in the same manner as in Preparation Example 1 were prepared, but the skipjack (Comparative Examples 5 to 7) prepared by varying the source material and the mixing ratio of the step (3) The results are shown in Table 4 below. The sensory test was performed by cooking the prepared sheep skewers on a charcoal grill.

Source material and mixing ratio (g) Source material type Production Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 Salt 300 350 240 350 Sodium glutamate 100 100 100 100 chili powder 700 750 800 620 Oysters 450 500 370 520 Chili oil 600 650 680 520 wave 200 250 160 240 egg 300 - 360 240 Aged material 300 350 240 360

As a result, it was confirmed that the skipjack prepared with the source material and the blending ratio of Preparation Example 1 showed the highest scores in flavor, taste, texture, and overall acceptability compared to the comparative examples.

Sensory evaluation of herring on the basis of source preparation conditions Kind of sheep meat incense flavor Texture Overall likelihood Production Example 1 4.2 ± 0.2 4.4 ± 0.2 4.5 ± 0.3 4.4 ± 0.2 Comparative Example 5 3.9 ± 0.1 4.1 ± 0.2 4.2 ± 0.1 4.1 ± 0.1 Comparative Example 6 3.7 ± 0.1 3.9 ± 0.1 4.1 ± 0.2 3.9 ± 0.1 Comparative Example 7 3.7 ± 0.2 3.8 ± 0.1 4.2 ± 0.1 3.8 ± 0.1

Example  3. Sensory evaluation of sheep skewer according to ripening condition

The skewer produced by the method of Preparation Example 1 and the skewer produced by the method of Preparation Example 1 were prepared, and the skewered meat prepared by differentiating the ripening condition of the step (4) was cooked, and then the flavor, taste, texture and overall acceptability The results of the sensory evaluation were shown in Table 5 below.

Sensory evaluation of sheep skewer according to ripening condition Kind of sheep meat incense flavor Texture Overall likelihood Production Example 1 (4 ° C for 24 hours) 4.2 ± 0.2 4.4 ± 0.2 4.5 ± 0.3 4.4 ± 0.2 Comparative Example 8 (4 占 폚 for 12 hours) 3.7 ± 0.1 3.8 ± 0.2 3.9 ± 0.1 3.8 ± 0.1 Comparative Example 9 (4 < 0 > C for 36 hours) 4.2 ± 0.1 4.0 ± 0.1 4.1 ± 0.2 4.1 ± 0.1

As a result, it was confirmed that the livestock prepared by aging at 4 ° C for 24 hours as in Production Example 1, the taste of the sauce and the taste of lamb were harmonized with each other, and the meat quality was suitably smooth. However, when the lambs were matured for 12 hours, the lamb-specific nutrients were not sufficiently removed and the lowest scores were obtained.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (5)

(1) dicing the mutton;
(2) preparing a fermented product by adding a mixture of fig, lily of the valley, barley, cormorant, and sugar into a jar and aging the mixture;
(3) preparing a sauce by mixing salt, sodium glutamate, red pepper powder, oyster sauce, chili oil, finely chopped waves, eggs and the aged product prepared in the step (2);
(4) aging the lamb cut in step (1) in a sauce prepared in step (3); And
(5) A method for manufacturing a skewer, comprising the step of putting the aged lamb of the step (4) into a shark's scalp.
The method according to claim 1,
The aged product of step (2) is prepared by mixing a mixture of figs, lily of the valley, barley, corn, and sugar in a ratio of 2.3-2.7: 0.4-0.6: 0.4-0.6: 0.4-0.6: 3.6-4.4, To 25 < [deg.] ≫ C for 25 to 35 days, and then filtered.
The method according to claim 1,
(1) dicing the mutton;
(2) Mix the mixture of figs, lily of the valley, barley, corn, and sugar at a weight ratio of 2.3-2.7: 0.4-0.6: 0.4-0.6: 0.4-0.6: 3.6-4.4, Aging for 35 days and then filtering to produce aged material;
(3) 280 to 320 g of salt, 90 to 110 g of sodium glutamate, 650 to 750 g of red pepper powder, 420 to 480 g of oyster sauce, 560 to 640 g of chili oil, 180 to 220 g of fine cuts, Mixing 270 to 330 g of the aged material prepared in the step (2) to prepare a sauce;
(4) aging the lamb cut in step (1) in a sauce prepared in step (3); And
(5) A method for manufacturing a skewer, comprising the step of putting the aged lamb of the step (4) into a shark's scalp.
The method of claim 3,
(1) slicing the lamb to a size of 0.8 to 1.2 cm;
(2) Mix the mixture of figs, lily of the valley, barley, corn, and sugar at a weight ratio of 2.3-2.7: 0.4-0.6: 0.4-0.6: 0.4-0.6: 3.6-4.4, Aging for 35 days and then filtering to produce aged material;
(3) 280 to 320 g of salt, 90 to 110 g of sodium glutamate, 650 to 750 g of red pepper powder, 420 to 480 g of oyster sauce, 560 to 640 g of chili oil, 180 to 220 g of fine cuts, Mixing 270 to 330 g of the aged material prepared in the step (2) to prepare a sauce;
(4) immersing the sliced lamb in step (1) in a sauce prepared in step (3) and aging at 2 to 6 ° C for 20 to 28 hours; And
(5) A method for manufacturing a skewer, comprising the step of putting the aged lamb of the step (4) into a shark's scalp.
A skewer produced by the method of any one of claims 1 to 4.