KR20180115001A - Method for manufacturing of steak and steak prepared thereby - Google Patents

Abstract

The present invention relates to a method of manufacturing an HMR steak and a HMR steak manufactured thereby. The method comprises: (a) injecting a curing agent into raw meat with an injector; (b) tumbling the raw meat with the curing agent and the curing agent injected into the tumbler, and then infiltrating the curing agent into the raw meat; (c) adding a meat tenderizer to the raw meat in which the curing agent infiltrated, and treating the raw meat with enzymes; (d) heating the enzyme-treated raw meat with superheated steam; (e) heating the surface of the raw meat cooked with superheated steam with a grill; and (f) freezing the raw meat heated with the grill with an electric magnetic field. Even when stored for a long time, the loss of thawing and moisture content of the raw meat are hardly lowered, and fat oxidation is hardly caused.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a garlic tenderloin steak,

The present invention relates to a method for producing garlic safflower steak which hardly causes loss of thawing loss and moisture content and hardly causes fat oxidation even when stored for a long period of time, and a simple garlic safflower steak thus produced.

Recently, the simplicity and diversity in the dietary culture have been demanded by consumers. Diversification of social life structure and group

As the lifestyle of children and adolescents also changes drastically due to increase in direct income, dual income and private education,

Changes in the way food is consumed, such as relying on eating out, childcare facilities, and school meals provided in schools

Respectively.

[0003] Representatively, it is easy to come up in the modern society, convenience food in a small package type, HMR (Home Meal Replacement) food

It is a good example that the development and research on

[0004] In view of the times, consumption of meat is also forced to accommodate consumer convenience and various demands in the same context

In fact.

[0005] Generally, garlic tenderloin steak is pork meat and beef as main ingredients,

There are various manufacturing methods.

[0006] As an example of such a method, a sauteed meat of raw meat is placed in a marinade made of various sauces and ingredients for 12 hours,

It is possible to carry out the pickling process so that various kinds of seasonings and ingredients can be absorbed sufficiently.

.

[0007] When the above pickling process is completed, bundle the marinated meat into a bundle, add 5 mL of oil from the frying pan

Degreasing process is carried out at a temperature of 100 ° C for 2 minutes until it turns brown. After completion of the above-mentioned dehydration,

On a sheet pan, put the marinade-tenderloin meat on top, and put on it a vegetable sauce consisting of onion, carrot, celery, and garlic

And then the butter is applied in an oven at 350 ° C. and the redissolving process is carried out while the red wine is being put in the oven. The above-

Mushroom, chopped garlic, chopped onion, butter, cream, onion,

Salt, and black pepper, followed by chopped leeks, vinegar, pepper, butter, spice juice, salt, lemon juice

Apply the foam sauce consisting of chopped parsley evenly, then bake in the oven at 150 ° C for 5 minutes to brown.

After gratinating, a steak-forming process is carried out to spread the chopped parsley evenly over it to form the steak completely

.

[0008] When the steak is completely manufactured through the garlic safflower forming step, a typical steak sauce is laid,

I put the steak on top, and then garnish with potatoes, squash, carrots, turnips, and broccoli.

So that the preparation of the general steak is completed. It is prepared by the above process

There is a problem that the steak has a complicated process and can not be easily accessed at home.

[0009] Accordingly, it is an object of the present invention to provide a steak having a quality similar to that of a steak restaurant,

There is a demand for a steak that is manufactured to be able to be produced.

SUMMARY OF THE INVENTION [0011] An object of the present invention is to provide a process for producing a fermented milk,

And a method of manufacturing a simple steak.

[0012] It is another object of the present invention to provide a simple steak manufactured according to the method.

[0013] To achieve the above object, the present invention provides a method of manufacturing a simple steak, comprising the steps of: (A) injecting a defatted liquid into raw meat with an injector

A step; (B) The raw material in which the drip solution and the drip solution are injected into the tumbler and then tumbled,

; (C) adding a frying agent to the crude meat in which the drench solution has been impregnated, and treating with enzyme; (D) the enzyme treatment

Heating the raw meat with superheated steam; (E) heating the surface of the raw meat cooked with the superheated water vapor with a grill

A step; And (F) freezing the raw meat heated with the grill into an electric magnetic field.

[0014] The raw meat is selected from the group consisting of pork loin, pork loin, and pork rib.

have.

[0015] In step (A), the drench solution may contain 10 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of seasoning,

5 to 20 parts by weight of hot water, 0.05 to 5 parts by weight of purified water, 0.05 to 5 parts by weight of pepper powder, 1 to 10 parts by weight of onion powder

And 1 to 10 parts by weight of garlic powder.

In the step (A), the drench solution injected into the injector may be 5 to 20 parts by weight based on 100 parts by weight of raw material.

[0017] In the step (B), the raw meat can be tumbled in a non-vacuum state.

In the step (B), the amount of the drip solution injected into the tumbler may be 40 to 80 parts by weight based on 100 parts by weight of the raw material.

All.

[0019] In step (C), 5 to 20 parts by weight of soft meat may be mixed and treated with 100 parts by weight of the raw meat into which the drench solution has been infiltrated.

have.

After mixing the crude broth with the drench solution and the frying agent, the dough can be left at 3 to 15 ° C for 2 to 10 hours.

The softener may be in the form of a paste in which at least one selected from the group consisting of pear, kiwi, pineapple and apple is pulverized.

have.

In the step (D), the temperature of superheated water vapor may be 300 to 450 ° C.,

It can be 25 minutes. Preferably, the heating time with superheated steam in the step (D) is from 5 to 10 minutes for heating,

5 minutes and reheating for 5 to 10 minutes.

[0023] In step (D), the raw material meat treated with the enzyme may be heated with superheated steam by adding a salting solution,

The flesh and drench solution may be mixed in a volume ratio of 1: 0.3 to 1.

In the step (D), heating with superheated water vapor may be performed in a super-superheat steam apparatus (SHS).

In the step (E), the surface of the raw meat cooked with superheated water vapor is heated for 20 to 50 seconds with a grill preheated to 250 to 350 ° C.

It can be opened.

In the step (F), it is possible to freeze the core so that the core temperature of the raw meat heated by the grill becomes -20 ° C. to -30 ° C.

Patent Document 10-2016-0049310

In the step (F), 1.7 X 10

5

~ 4.0 X 10

5

Vm

-One

[0027] It is also possible to emit an electric field strength of

have.

[0028] A step of cooling the raw meat heated by the grill may be added before the step (F).

According to another aspect of the present invention, there is provided a simple steak comprising the steps of:

. ≪ / RTI >

The simple steak of the present invention is characterized in that even when stored for a long period of time (for example, at least 12 months)

And the moisture content is hardly lowered.

[0031] Further, the simple steak of the present invention hardly causes fatty acid oxidation even when stored for a long period of time,

And maintains excellent functionality.

 1 is a flowchart illustrating a process for manufacturing a simple steak according to an embodiment of the present invention.

[0033] The present invention relates to a method for producing a fermented milk,

To a method of manufacturing a simple type steak and a simple type steak manufactured thereby.

Hereinafter, the present invention will be described in detail.

[0035] As shown in FIG. 1, the method for producing a simple steak of the present invention comprises the steps of (A) injecting a defatted liquid into raw meat with an injector

step; (B) Tumbling liquid is injected into the tumbler and the raw material into which the drip liquid is injected is tumbled to permeate the raw liquid into the raw meat.

A key step; (C) adding a frying agent to the crude meat in which the drench solution has been impregnated, and treating with enzyme; (D) the enzyme treated circle

Heating the noodle with superheated steam; (E) heating the surface of the raw meat cooked with the superheated steam to a grill

system; And (F) freezing the raw meat heated by the grill into an electric magnetic field. Also, before step (F)

May add a cooling step to cool the raw meat heated by the grill.

[0036] The raw meat used in the present invention is not particularly limited as long as it is pork, but preferably is a pork loin

Sirloin, pork loin, and pork ribs.

[0037] In step (A), dirty liquid is injected into the raw meat with a needle provided in the injector,

By spreading it evenly, it maximizes the effect of dirt effect and the effect of roughing. Specifically, the injector has 12 to 24 needles

Perform injection injection operation (reciprocating motion) about 58 times per minute and inject the drip solution with a needle. The injected dank solution

It penetrates and maintains between protein and protein. It dissolves part of protein shrinkage muscle,

.

The drench solution to be injected into the injector is 5 to 20 parts by weight, preferably 10 to 15 parts by weight, per 100 parts by weight of the raw material.

All. When the content of the drench solution to be injected is out of the above range, the sensory preference degree may be lowered.

[0039] The drench solution is prepared by mixing 10 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of seasoning, 5 to 20 parts by weight of sugar,

0.05 to 5 parts by weight of purified salt, 0.05 to 5 parts by weight of pepper powder, 1 to 10 parts by weight of onion powder and 1 to 10 parts by weight of garlic powder 1

To 10 parts by weight.

Said soy sauce, sugar, refined salt, onion powder and garlic powder impart a dying effect and a crushing effect to raw meat,

If it is less than the lower limit value, the dirt effect and the crushing effect may not occur. If the upper limit value is exceeded

Raw meat may be rather hard, and texture and taste may be deteriorated.

[0041] The seasoning imparts a dirt effect, and when the content is less than the lower limit value, the dirt effect does not occur

If the upper limit is exceeded, the taste of raw meat may be lowered.

[0042] Before the step (A), the raw meat is treated once or twice with a grinder to form a slice on the surface of the raw meat.

When dipping liquid is injected into the nursing material, the dripping liquid can spread sufficiently in the thickness direction of the raw material, but it can not spread in the width direction

Therefore, it is preferable to form a slice and to inject a saline solution between the slices.

Next, in the step (B), raw materials in which the drip solution is injected into the tumbler and the drip solution is injected in the step (A) are injected and tumbled

And the drip solution is infiltrated into the raw meat. At this time, before the step (B), for example, before the drench solution is injected into the tumbler, only the raw meat

Tumbling is carried out to prevent the dripping liquid injected in step (A) from flowing out, thereby allowing the dripping liquid to penetrate deep into the raw meat.

have. The step of tumbling only the raw meat may be omitted depending on the situation. The tumbler used in the present invention is a cylindrical

Three or four large wings are attached to the inner wall of the drum of the drum, and the drum is rotated up and down (forward rotation and reverse rotation). On rotating wings

The meat in the meat is pulled up to the upper part and falls down by gravity to hit the wall,

As the colliding situation repeatedly progresses, the impact causes the muscle fibers to break down and infiltrate the dank fluid.

[0044] Tumbling liquid and raw material are tumbled 50 to 200 times (rotation cloud, rotation shuffling) with a tumbler,

The liquid can penetrate deep into the raw meat. Tumbling is not a vacuum condition for high functionality after prolonged storage

It is preferable to perform in a normal state (non-vacuum state).

[0045] The raw meat can be tumbled with the tumbler for 50 to 70 minutes, preferably 20 to 30 minutes,

Min, and rotation of 20 to 30 minutes. If there is no stopping time in the middle as described above,

And the juice of the raw meat can flow down.

[0046] The content of the drench solution put into the tumbler is 40 to 80 parts by weight, preferably 50 to 60 parts by weight,

Parts by weight. If the content of the drip solution is less than the lower limit, it may not penetrate deeply into the raw meat

In case of exceeding the upper limit value, the sensibility and loss of thawing may be drastically lowered when the product is stored for a long time.

[0047] Next, in step (C), a frying agent is added to the raw meat in which the drench solution has been impregnated, followed by enzyme treatment.

[0048] The softener is used in an amount of 5 to 20 parts by weight, preferably 10 to 15 parts by weight,

Lt; / RTI > If the content of the frying agent is less than the lower limit value, the raw meat is not softened,

When the surface of the raw meat is heated by a grill, the surface of the raw meat may be hardened

It can be easily carbonized.

[0049] Further, after mixing the raw meat with the drench solution and the softener, the mixture is allowed to stand at 3 to 15 ° C for 2 to 10 hours,

The meat can be treated more smoothly.

The softening agent is in the form of a paste obtained by pulverizing at least one selected from the group consisting of pear, kiwi, pineapple and apple.

[0051] As described above, the raw meat in which the drench solution injection (A), the tumbling (B), and the enzyme treatment (C)

Compared to the raw meat that has been processed or the raw meat which has just been treated with the enzyme, it is excellent in the sensory property when stored for a long time,

Can be reduced.

[0052] Next, in the step (D), by heating the enzyme-treated raw meat with superheated steam,

To prevent the moisture content and heating loss from being lowered as well as to prevent the bacteria contained in raw meat

And sterilized.

Heating the enzyme treated raw meat with superheated water vapor is performed in a super-superheated steam apparatus (SHS). In addition,

The drip solution and the enzyme-treated raw meat are put into a tray of a superheated steam apparatus (SHS) and heated with superheated water vapor,

The surface of the raw meat is rapidly cooked and shrunk at the same time as the meat is cooked, thereby preventing the juice from escaping,

The surface of the meat is treated with a saline solution to improve the sensuality.

The enzyme-treated raw meat and drench solution are mixed at a volume ratio of 1: 0.3 to 1, preferably 1: 0.3 to 0.5

; When the volume ratio of the bast fluid to the enzyme raw material is below the lower limit, the moisture content and /

The heat loss may be lowered, and if it exceeds the upper limit, the sensibility may be lowered and the texture may be lost.

The time for heating the enzyme-treated raw meat to superheated steam is 10 to 25 minutes, preferably 5 to 10 minutes for heating,

Stopping for 0.5 to 5 minutes and reheating for 5 to 10 minutes. In the case where there is no stop time as described above

Raw meat may be raw on the outside but not raw, and the texture may become hard.

When the time to treat with superheated steam is less than the lower limit described above, the raw meat may not be ripped to the inside,

If it exceeds a certain value, the feeling of texture may be rapidly deteriorated.

The temperature of the superheated water vapor is 300 to 450 ° C, preferably 350 to 400 ° C. Specifically,

The superheated superheat steam device (SHS) has a heater temperature of 250 to 250 DEG C; The steam temperature

300 to 450 < 0 > C. When the temperature of the superheated steam and the heater temperature of the superheat superheat steam apparatus (SHS) are lower than the above lower limit

The raw meat may not be ripped to the inside, and if it exceeds the upper limit value, the texture of the raw meat surface is very hard

The stake can become hard and tame.

[0058] The water content after treating the enzyme-treated raw meat with superheated steam is similar to the raw meat before the superheated steam treatment

And the amount of heat loss was almost not generated. This is because when the water was treated with superheated steam,

And means to prevent liquid and juice injected into the raw meat from escaping.

[0059] According to the present invention, the superheated steam of the ultra-rapid superheat steam apparatus (SHS)

In the case of heat treatment, not only the inside of the raw meat is not ripened but also the moisture content and heat loss can be lowered.

[0060] Next, in step (E), the raw meat cooked with the superheated steam is put on a preheated grill,

By forming a shape on the surface and further shrinking the surface, the deterioration of thawing loss and water loss can be prevented even when stored for a long time.

As much as possible.

[0061] The temperature of the preheated grill is 250 to 350 ° C, preferably 250 to 300 ° C; Put the raw meat on the grill.

The time to open is 20 to 50 seconds, preferably 30 to 40 seconds. When the temperature of the grill and the heating time are less than the lower limit

Grill marking is not formed on the surface of the raw meat, so that the aesthetics may be deteriorated,

The surface of the raw meat may be dried and carbonized.

Next, in the step (F), the raw meat heated by the grill is frozen using an electric magnetic field.

[0063] The magnetic resonance quick freezing method is a method in which a frozen material is energized in a magnetic field environment,

Suppresses freezing of water by vibrating water molecules and keeps the supercooled state.

Because it freezes inside and outside of frozen water, it does not move water molecule when frozen food,

Less.

The electric magnetic field used in the present invention was 1.7 X 10 <

5

~ 9.0 X 10

5

Vm

-One

, Preferably 1.7 X 10

5

~ 4.0 X 10

5

Vm

-One

[0064] armature

When the length is less than the lower limit, it is difficult to simultaneously freeze the inside and outside of raw meat, so that the storage period may be short

If it exceeds the upper limit value, heat is generated without being frozen

Claims (1)

(A) injecting a saline solution into raw meat with an injector;
(B) Tumbling liquid is added to the tumbler and the raw meat into which the blemished liquid is injected is tumbled, and the raw liquid is allowed to permeate the raw liquid.
step;
(C) adding a frying agent to the crude meat in which the drench solution has been impregnated, and treating with enzyme;
(D) heating the enzyme treated raw meat with superheated steam;
(E) heating the surface of the raw meat cooked with the superheated water vapor with a grill; And
(F) freezing the raw meat heated by the grill into an electric magnetic field
Manufacturing method
The method according to claim 1, wherein the drench solution in step (A) comprises 10 to 25 parts by weight of soy sauce,
15 to 50 parts by weight of sugar, 5 to 20 parts by weight of sugar, 0.05 to 5 parts by weight of purified salt, 0.05 to 5 parts by weight of pepper powder,
To 10 parts by weight of garlic powder and 1 to 10 parts by weight of garlic powder.
The method according to claim 1, wherein the drench solution injected into the injector in the step (A) is 5 to 20 parts by weight
Of the steaks.
The method according to claim 1, wherein the content of dripping liquid to be added to the tumbler in the step (B) is 40 to 80
The method according to claim 1, wherein, in step (C), 5 to 20 parts by weight of soft meat is added to 100 parts by weight of the raw meat in which the drench solution is impregnated,
The method of manufacturing a simple steak according to claim 1, wherein the soft meat product is prepared by grinding at least one selected from the group consisting of pear, kiwi, pineapple and apple
Wherein the temperature of the superheated steam in the step (D) is in the range of 300 to 450 ° C. 4. The method according to claim 1,
The method of claim 1, wherein the heating time of the superheated steam in the step (D) is 10 to 25 minutes.
The method according to claim 10, wherein in the step (D), the heating time with superheated steam is from 5 to 10 minutes for heating, from 0.5 to 5 minutes for stopping,
And heating is performed in the order of 5 to 10 minutes. The method of manufacturing a simple steak according to claim 1, wherein heating in superheated steam in the step (D) is performed in a super-superheat steam apparatus (SHS)
The method of claim 1, wherein in step (F), 1.7 X 10 < RTI ID = 0.0 >
5
~ 4.0 X 10
5
Vm
-One
Lt; RTI ID = 0.0 > electric field strength
Free steak according to any one of claims 1 to 11. A simple steak produced according to the method of manufacturing the simple steak of any one of claims 1 to 11.

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