KR20180129705A - A tasteful sheep leg and its manufacturing method - Google Patents

Abstract

The present invention relates to tasty tripe and a method for preparing the same wherein fresh tripe is selected and washed, the tripe odor is removed, and then the tripe is tenderized and packed with sauce for tripe. First, frozen tripe of cow is thawed at low temperatures of 1-10°C, a skin portion of the tripe is removed, and then impurities and fat attached to an inner side are removed. Because tripe is weak to heat, use of water at high temperatures of 25°C or higher when the tripe is thawed deteriorates its quality. Cuts at intervals of 1-2 cm in depth of 2/3 are made on the prepared tripe to tenderize the texture of the meat and to make processing and digestion easier. The tripe with the cuts is cut into units of 50-80 g. A thick portion is cut to be short and a thin portion is cut to be long to be cut to have the same weight. The method for preparing tasty tripe comprises a step of mixing 5-15 g of a tenderizer per 1 kg of tripe and then packing the tenderized tripe. Then the tripe is packed together with tripe sauce at a ratio of 10-13 parts by weight of the tripe sauce to 100 parts by weight of the tripe. According to the present invention, tripe with much fat and tough texture can be tenderized in an effective manner and tasty tripe can be provided to consumers. The tasty tripe is provided by removing the tripe odor and odor unique to intestines in an effective manner.

Description

[0002] Tasteful sheep scum and its preparation method.

The present invention relates to a tasty bamboo spoon and a method for producing the same, wherein the bamboo spoon is the first one of the bamboo spoon, and the fresh bamboo spoon is selected, washed, and then removed with the smell and then packed together with the bamboo spoon.

There are four cow's stomachs. The name of the cow's neck is rumen-beehive-folded-folded-folded-folded. When these stomachs are used as food ingredients, they are called sheep, chopsticks, It is called honeycomb, and in some cases it is called napo.

The first is the largest, accounting for 80% of the total stomach. The meat is thick, the cilia is densely packed, and the weight is around 8㎏. It contains about two times as much of the minerals, especially calcium, and it has a distinctive smell because it is the first one. It is black when it is washed with cold water, but it is milky white with the black skin removed by using hot water and detergent to remove internal foreign matter.

It is the muscle tissue supporting the 1st place. Especially, the thick part is the mountain chain, which is called mountain chain. It is good to stretch in the mountainous shape and cut at right angles along the direction because the fiber is strong. It is good to use one more time before cooking before circulating life usually.

Usually, sheep are often roasted, and chunghwa is usually tang, and heavenly leaves are usually eaten in oil, eaten in hot water or hot water, and mackerel is roasted.

The food that the cow has eaten is once stacked in the first place of the cow through the esophagus, and the accumulated food is again eaten out and reared. In the first place, we can eat only two to three parts per sow. . The sheep of the cattle has a thick part with a hint of hair and a thick part with no hint of hair.

Conventionally, in order to clean both scissors, the scissors are dipped in water to remove blood and foreign matter, and the scissors are softened to soften the scissors. Conventional methods of meat grinding include the use of commercially available meat flavor softening enzymes, such as 'pro-gym' and 'mischimi'. These products are powdery products prepared by adding vegetable proteinase extracted from pineapple, , About 4 g per 500 g of poultry, about 2 g of pork, and about 6 g of poultry on the inside of a poultice.

In addition, traditionally, we have used a method of putting meat such as ribs in a sauce by grinding a boat or a radish.

Published Patent Application No. 2011-0130855 (A)

Accordingly, an object of the present invention is to provide a consumer with a two-ply scoop that effectively softens a meaty poultry as described above.

Yet another object of the present invention is to provide a sheep leg which is effective in eliminating the pungency of the poultry and the peculiar smell of the poultry.

In order to accomplish the above object, the present invention provides a two-piece scissors and a method of manufacturing the same, comprising: defrosting a frozen scissors at a low temperature of 1 to 10 ° C; Removing the foreign material and oil attached to the inside of the inside of the hair after peeling the skin portion of the hair; Shearing the trimmed scapular at an interval of 1-2 cm and a depth of 2/3; Slicing the sheath with the sheath in a unit of 50 to 80 g, cutting the thick portion into short pieces and cutting the thin portion into long pieces; Mixing the cut sheeting with 5 to 15 g of soft meat per kg of the herring curd; And packaging the cultivated sheep legs.

When the sheep legs are packed, the sheep legs and the non-embryo non-embryo are packed together, and 100 parts by weight of the two herders are packed at a ratio of 10 to 30 parts by weight.

As described above, according to the configuration of the present invention, the following effects can be expected.

It is difficult to chew because it is difficult to chew and hard to digest, so it is necessary to age and soften it properly, and softener of Yangpuji is made with a frying agent. Accordingly, the present invention is intended to provide a consumer with a two-ply scissors that effectively softens the meaty poultry poultry and tastes good.

The present invention is also intended to provide a sheep leg which is effective in eliminating the pungency of the poultry and the peculiar smell of the poultry.

Best Mode for Carrying Out the Invention Hereinafter, a method for producing a two-legged egg according to the present invention and a method for producing the same will be described in detail with reference to examples. It is to be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, It is provided to inform.

In order to achieve the above-mentioned object, the present invention is a method for defrosting a frozen sheep leg at a low temperature, followed by washing, followed by softening with a frying agent.

Since the disposal process of the small interior is usually carried out in a room without a separate air-conditioning facility, it is likely to be deteriorated or contaminated with germs during processing, and the processing time is long due to manual processing, I had.

The processing of the double-headed prism of the present invention proceeds to the following process.

First, defrost the frozen sheep's head at a low temperature of 1 ~ 10 ℃, and then remove the skin of the sheep's head and remove the foreign matter and oil from the inside. The use of water at a high temperature, that is, at 25 ° C or more when defrosted, deteriorates the quality of both legs because the legs are weak against heat.

Cutting is performed at intervals of 1 to 2 cm and a depth of 2/3 on the trimmed scapula to soften the meat and facilitate processing and extinguishing. The sheath with the sheath is cut into 50 to 80 g units, the thick portion is cut short, the thin portion is cut long and cut to uniform weight.

The cut sheep legs are mixed with 5 to 15 g of soft meat per kilogram of the two legs, and then the prepared sheep legs are packed. When the sheep legs are packed, the sheep legs and the non-embryo non-embryo are packed together, and 100 parts by weight of the two herders are packed at a ratio of 10 to 30 parts by weight.

 Mixing and frying 5 ~ 15g of soft meat per 1kg of the herringbone at the time of softening the herringbone loosens the structural bond between the fat and the protein of the herringbone so as to make chewy herringbone chewy and becomes easy to digest.

As the softener, a softening agent containing a bromelin ingredient, an activin ingredient, a papain ingredient or a whitish ingredient is used, and a powdery softening agent containing a vegetable protease extracted from pineapple or kiwi is added and softened .

When the sheep legs are packed, they are packed together in a ratio of 10 to 30 parts by weight per 100 parts by weight of herring buds and 10 to 30 parts by weight of herring buds.

The packaged scraped papillae are passed through a metal detector and a heavy machine to confirm the abnormality and then transferred to freezing room at minus 40 to 20 ° C to maintain freshness.

The herringbone non-stick sprouts are prepared by mixing condiments with seasoning sauce. The seasoning sauce is prepared by mixing 28 to 38 parts by weight of a sulfur sugar and 3 to 10 parts by weight of a sweet potato with 100 parts by weight of purified water until the powdery material is melted and the proportion of the sulfur sugar is adjusted to provide an optimum sweet taste And the flavor of the flavor is lowered when the content of the flavor is too much.

The condiments are prepared by mixing 25 to 35 parts by weight of soy sauce, 0.1 to 2 parts by weight of the soy sauce, 0.1 to 2 parts by weight of pepper powder, 3 to 10 parts by weight of red pepper powder and 5 to 18 parts by weight of liver garlic with respect to 100 parts by weight of the seasoning sauce . The amount of the liver used is an amount for adjusting the liver to an optimal level, and the beef or pork flavor is used for the flavor. Also, the amount of the pepper powder and the red pepper powder is determined by the repeated experiment with the amount that the optimum pepper flavor and the hot flavor can be harmonized. The liver garlic serves to soften the meat quality of the herringbone, while alleviating the unique scent of the herringbone.

[Example 1]

First, thaw the frozen herringbone at a low temperature of 10 ° C, remove the skin of the herringbone, and remove the foreign substances and oil from the inside.

The cut sheeting is applied to the trimmed scapular at an interval of 1.5 cm and a depth of 2/3. The herringbone scissors are cut into 60g units.

The cut sheep legs are mixed with 9 g of granulated herb per kg of the herringbons, and then the prepared sheep legs are packed. The two scoops are packed together at a ratio of 100 parts by weight of both scoops and 25 parts by weight of scoops of both scoops.

Although the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but various changes and modifications may be made by those skilled in the art It goes without saying that various modifications can be made.

Claims (1)

In the method for producing a scallop,
Defrosting the frozen sheep leg at a low temperature of 1 to 10 DEG C;
Removing the foreign material and oil attached to the inside of the inside of the hair after peeling the skin portion of the hair;
Shearing the trimmed scapular at an interval of 1-2 cm and a depth of 2/3;
Slicing the sheath with the sheath in a unit of 50 to 80 g, cutting the thick portion into short pieces and cutting the thin portion into long pieces;
And 5 to 15 g of soft meat per kg of the scissors are mixed and kneaded, and the soft meat agent is prepared by mixing the soft meat material containing the bromelin ingredient, the actinitin ingredient, the papain ingredient or the buffy ingredient , Or a powdery type of softening agent containing vegetable proteinase extracted from pineapple and kiwi,
10 to 30 parts by weight of a non-cornstarch prepared by mixing seasoning sauce with 100 parts by weight of both legs when packaging the above-described grooved scallops is packed and stored in a freezer at minus 40 to 20 ° C,
The condiments are prepared by mixing 25 to 35 parts by weight of soy sauce, 0.1 to 2 parts by weight of pepper, 0.1 to 2 parts by weight of pepper powder, 3 to 10 parts by weight of red pepper powder and 5 to 18 parts by weight of liver garlic per 100 parts by weight of seasoning sauce and,
Wherein the seasoning sauce is prepared by mixing 28 to 38 parts by weight of a sulfur sugar and 3 to 10 parts by weight of a sweet potato with 100 parts by weight of purified water and mixing the ingredients until the powdery material is melted. ≪ / RTI >