KR20180097256A - Method of preparing slices of boiled meat containing pinenuts - Google Patents

Abstract

The present specification relates to Pyeonyuk (boiled meat slices) containing pine nuts, and a production method of the Pyeonyuk making the pine nuts to be added thereto. Through the production method of the Pyeonyuk containing pine nuts, the unique taste, flavor, texture, nutrition, and the like of pine nuts can be realized in Pyeonyuk. Therefore, the present invention will be a great help to improve the prejudices about Pyeonyuk products, and to supply the Pyeonyuk products that meet the needs and preferences of consumers.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing pine nut-

The present specification relates to a method for producing pine nut-containing meat.

Generally speaking, if you call it beef or pork, you press the beef or pork, remove the water, and slice it thinly. It is named because it is thin and small pieces of meat. To cook this meat, first put the meat in cold water, remove the blood, pour a lot of water into a thick pot or pot, boil it when boiling, boil the meat thoroughly, then add a little salt and boil it for a while. It can be cooked delicious.

The conventional meat produced as described above can provide the original taste of meat, but there is a unique problem and there is a problem in that the meat is chewed to the texture of chewing collagen and it is not popularized widely. Therefore, it will be necessary to formulate the meat according to the examination and experiment according to the preference of the consumer in the manufacture of the meat.

In particular, due to diversification of food, well-being craze, and consumers' interest in health, demand of consumers is rapidly changing in the field of meat products, so it is urgent to develop and supply products to provide differentiated taste and nutrition.

Korean Patent No. 10-844453

The present specification is intended to provide a method of manufacturing a meat slice that provides various tastes and nutrients according to the taste of a consumer and a meat slice produced thereby.

In order to solve the above problems, the present invention provides a method for producing curd containing nuts and curd such that nuts are contained in the curd.

According to the present specification, the inherent taste, flavor, texture, and nutrition of pine nuts can be realized in the pork meat by the manufacturing method of the pork nut so that the pine nut is contained in the meat, so that the pre- It will be able to supply the meat products suitable for the taste, which will greatly contribute to the development of related industries.

In the present specification, the term " meat-cutting " refers to a method in which meat is cooked, pressed, drained, and sliced thinly. The above-mentioned meat products include beef, pork and the like.

Pinus koraiensis Siebold et Zucc) is one of the main forest products of Korea, and has been used for reproduction, porridge and so on. Pine nut is a high calorie material containing more than 65% of fat. It contains 50.9% of sesame seeds, 45.5% of peanuts, 59.4% of walnuts, 56.4% of sunflower seeds, 54.1% of almonds, %). Fatty acids contained in pine nut are mainly unsaturated fatty acids such as oleic acid, linoleic acid and linoleic acid, and act as nourishing tonic. In addition, pine nut contains about 18% protein in addition to lipid. It contains not only all nine essential amino acids but also about 50% of total amino acid content, so nutritionally It is very good. Protein content of these pine nuts is lower than soybean (41%) but similar to sesame (19.4%), peanuts (23.4%), walnuts (18.6%), sunflower seeds (19.9%) and almonds (18.6%). In addition, the pine nut contains about 10% carbohydrates, rich in vitamin A and C as well as B, and has a higher iron content than walnuts and peanuts. As described above, since pine nut is a lot of oil, it is generally consumed with raw pine nut, or as a meal or as a nutmeg. In other words, it is not suitable as a raw material for chopping due to the characteristics of pine nut, and there is no example directly used for chopping.

In one aspect, the present invention may be a knife containing pine nut. It is characterized by adding pine nut as a raw material and bringing the inherent taste, texture and nutrition of pine nut to the meat. In one aspect, the present invention fully realizes the peculiar flavor and texture of pine nut which the existing meat can not realize, and contains the fatty acids, vitamins, minerals and the like of pine nut, which were not contained in the conventional meat, in the meat.

In one embodiment, the origin of the pine nuts may be Hongcheng. Pine nuts may differ in terms of quality and nutrition depending on their origin. Hongcheon pine nuts have been recognized for quality since ancient times as "Hongchunhyeon Sansan (pine nuts)" in the Sejong silkjiji. Due to its geographical nature, Hongcheon has a high production rate of pine nuts and a high production rate. In addition, it has a good flavor and pungent flavor and nutrition compared to other pine nuts because it grows in clean air and clean nature. Therefore, the present invention is based on one aspect that the pine nut-specific taste, texture, nutrition,

In another aspect, the present invention provides a method for removing fat and hair from a head of a livestock; A step of boiling and adding at least one selected from the group consisting of onion, garlic, starch syrup, salt, and spice and the head of the livestock into water; The process of ossification; Process of mixing pine nut; The process of squeezing and aging; And cutting the pine nut, and cutting the pine nut.

In one embodiment, the origin of the pine nuts may be Hongcheng.

In another embodiment, the nuts may be ground, unbranched pellets, or mixtures thereof.

In another embodiment, the animal may be a pig, and the site may be a head site.

In another embodiment, the pine nut may be one or more of a pine nut and a pine nut powder.

In another embodiment, the amount of the pine nut is 5 to 30 parts by weight based on 100 parts by weight of fat, hair, and bone hair removed parts. In one aspect, the amount of pine nut may be at least 5 parts by weight, at least 10 parts by weight, at least 15 parts by weight, at least 20 parts by weight, or at least 25 parts by weight, based on 100 parts by weight of fat, hair, have. The amount of the pine nut may be 30 parts by weight or less, 25 parts by weight or less, 20 parts by weight or less, or 15 parts by weight or less, based on 100 parts by weight of fat, hair, and bones.

In another embodiment, the boiling process may further include adding at least one selected from the group consisting of hull, cinnamon, licorice, ginger, vinegar, and corn into water.

In another embodiment, the boiling process may be carried out by placing the onion, garlic, starch syrup, salt, and spice and the fat and hair removed livestock head into water.

In another embodiment, the spice may be at least one selected from the group consisting of pepper, laurel leaf, octagonal, and sancho.

In another embodiment, the boiling process comprises 100 parts by weight of fat and hair removed livestock head parts, 10 to 50 parts by weight of onion, 2 to 20 parts by weight of garlic, 2 to 15 parts by weight of starch syrup, 2 to 30 parts by weight of salt, And 0.5 to 20 parts by weight of the spice are added to water. In one aspect, the onion may be at least 10 parts by weight, at least 20 parts by weight, at least 30 parts by weight, at least 40 parts by weight, or at least 45 parts by weight. The onion may be contained in an amount of 50 parts by weight or less, 40 parts by weight or less, 30 parts by weight or less, 20 parts by weight or less, or 15 parts by weight or less. In another aspect, the garlic may be at least 2 parts by weight, at least 5 parts by weight, at least 8 parts by weight, at least 10 parts by weight, or at least 15 parts by weight. The garlic may be added in an amount of 20 parts by weight or less, 15 parts by weight or less, 10 parts by weight or less, 5 parts by weight or less, or 3 parts by weight or less. In another aspect, the starch syrup may be at least 2 parts by weight, at least 5 parts by weight, at least 10 parts by weight, or at least 12 parts by weight. The starch may be added in an amount of 15 parts by weight or less, 12 parts by weight or less, 10 parts by weight or less, 8 parts by weight or less, 6 parts by weight or 4 parts by weight or less. In another aspect, the salt may be at least 2 parts by weight, at least 5 parts by weight, at least 10 parts by weight, at least 15 parts by weight, at least 20 parts by weight, or at least 25 parts by weight. The salt may be added in an amount of 30 parts by weight or less, 25 parts by weight or less, 20 parts by weight or less, 15 parts by weight or less, 10 parts by weight or less, 5 parts by weight or 3 parts by weight or less. In another aspect, the spice may be at least 0.5 part by weight, at least 1 part by weight, at least 5 parts by weight, at least 10 parts by weight, at least 15 parts by weight, or at least 18 parts by weight. The spice may be added in an amount of 20 parts by weight or less, 15 parts by weight or less, 10 parts by weight or less, 5 parts by weight or less, 3 parts by weight or 1 part by weight or less.

In another embodiment, the boiling process may be carried out at 80 to 120 DEG C for 20 minutes to 5 hours. In one aspect, the temperature may be at least 90 ° C, at least 100 ° C, at least 110 ° C, or at least 115 ° C. The temperature may be 120 ° C or lower, 110 ° C or lower, 100 ° C or lower, 90 ° C or lower, or 85 ° C or lower. The boiling time may be at least 20 minutes, at least 50 minutes, at least 1 hour, at least 2 hours, at least 3 hours, or at least 4 hours. The time may also be 5 hours or less, 4 hours or more, 3 hours or more, 2 hours or more, 1 hour or more, or 30 minutes or less.

In another embodiment, the aging may be carried out at a temperature of 5 to 30 DEG C for 3 to 10 hours. In one aspect, the aging temperature may be at least 5 ° C, at least 10 ° C, at least 15 ° C, at least 20 ° C, or at least 25 ° C. The aging temperature may be 30 캜 or lower, 25 캜 or lower, 20 캜 or lower, 10 캜 or lower, or 8 캜 or lower. In other aspects, the aging time may be at least 3 hours, at least 5 hours, at least 7 hours, or at least 9 hours. The aging time may be 10 hours or less, 8 hours or less, 6 hours or less, or 4 hours or less.

Hereinafter, the configuration and effects of one aspect of the present invention will be described in more detail with reference to examples. However, this is provided for illustrative purposes only in order to facilitate understanding of the present specification, and the scope and range of the present specification are not limited by the following examples.

[Example]

First, hair and fat were removed from the pig head area. Removal of fur and fat removes hairs and fat from the pig head with a knife, and it is also possible to perform sterilization by high temperature while removing the remaining hairs using a flame.

The hair and fat removal was carried out by washing the blood or dirt with flowing water, and again dipping the water in the clear water for about 34 hours.

The pig head, garlic, onion, syrup, spices and salt were boiled in water. First, garlic, onion, syrup, spices and salt were added to the water, boiled, and boiled together with the pig head. 4 to 10 parts by weight of garlic, 25 to 40 parts by weight of onion, 4 to 10 parts by weight of starch, 0.5 to 1 part by weight of spice and 5 to 15 parts by weight of salt were used as 100 parts by weight of pig head. Pepper is used as a spice, but laurel leaves, octagons and the like may also be used. It is also possible to add at least one selected from the group consisting of Hwanggi, cinnamon, licorice, ginger, vinegar and corn into the water in the boiling process. The boiling temperature was about 100 占 폚, and it was carried out for about 1 hour.

Then, the bone of the pig head was removed (bony), and the bone and the lean meat and the pig head were completely wrapped with the cloth and put in the frame. At this time, Hongcheon pine nut was mixed. The pine nut used at least one of its own and crushed.

Thereafter, the pressing was performed, and the pressing was performed using a press or the like.

Thereafter, aging was carried out at a temperature of 5 to 15 DEG C for 4 to 6 hours.

After the aging step, the squeezed pieces were cut into a certain thickness, and fired with apple tree sawdust or mulberry sawdust, and fumigation was performed in which the smoke was fired in the flesh.

The cold fumigation was carried out at 30 ° C or lower and 24 ° C or lower, and the best effect was obtained at 15 ° C to 20 ° C. The cold fumigation time was 30 to 60 minutes, and it is preferable that the time is appropriately adjusted in consideration of the volume, the spacing between the feces in the smoke chamber, and the like.

Next, the present invention may include a processing and packaging step after the cold smoldering step. At this time, the package can be vacuum-packed in a plastic or one-touch container.

Claims (13)

Pine nuts with pine nuts. The method according to claim 1, wherein the pine nuts are produced in Hongcheon. The process of removing fats and hairs from the head of a livestock;
A step of boiling and adding at least one selected from the group consisting of onion, garlic, starch syrup, salt, and spice and the head of the livestock into water;
The process of ossification;
Process of mixing pine nut;
The process of squeezing and aging; And
And cutting the pine nut. 4. The method according to claim 3, wherein the pine nut is produced in Hongcheon. 4. The method of claim 3, wherein the animal is a pig. 4. The method according to claim 3, wherein the pine nut is at least one of a pine nut and a pine nut powder. 4. The method according to claim 3, wherein the amount of the pine nut to be mixed is 5 to 30 parts by weight based on 100 parts by weight of fat, hair, and bone hair removed parts. The method according to claim 3, wherein at least one selected from the group consisting of yellow, cinnamon, licorice, ginger, vinegar, and corn is further added to the water in the boiling process. 4. The method according to claim 3, wherein the boiling process is carried out by placing the onion, garlic, starch syrup, salt, and spice and the fat and hair removed livestock head into water. 10. The method according to claim 3 or 9, wherein the spice is at least one selected from the group consisting of pepper, laurel leaf, octagonal, and sancho. [Claim 10] The method according to claim 9, wherein the boiling process comprises 100 parts by weight of fat and hair removed livestock head, 10 to 50 parts by weight of onion, 2 to 20 parts by weight of garlic, 2 to 15 parts by weight of starch syrup, Wherein 0.5 to 20 parts by weight of the spice is added to water. 4. The process according to claim 3, wherein the boiling process is carried out at 80 to 120 DEG C for 20 minutes to 5 hours. 4. The process according to claim 3, wherein the aging is carried out at a temperature of 5 to 30 DEG C for 3 to 10 hours.