KR20190045987A - Processed meat containing and lotus and manufacturing method thereby - Google Patents

Abstract

A method for preparing processed meat containing lotus components of the present invention comprises the steps of: applying first composition obtained by mixing lotus leaf powder and lotus root powder at a ratio of 1:9 on a surface of the meat, wherein the thickness of the first composition applied on the meat surface is at a ratio of 10:1; and aging the meat for 6-8 days at a temperature above the freezing point to prepare processed meat. The addition of lotus leaf and lotus root powder suppresses fat and protein decay at the end of meat storage.

Description

TECHNICAL FIELD [0001] The present invention relates to a process for producing processed meat containing a soft ingredient,

More particularly, the present invention relates to a method for manufacturing a processed meat containing a soft component, and more particularly, to a method for manufacturing a meat product containing a soft component which softens and ages the meat after applying a soft extract powder to meat to improve the storage stability of the meat, To a process for producing a processed meat.

Humans have been consuming meat from the past to supplement their calories for survival. Among the meat and meat specialties especially for protein and fat intake, the most popular one now is pork with cow and chicken. Usually, the method of cooking pork called 'spice ribs' is to put the raw meat in the sauce and put it in the sauce for a certain period of time.

These spice ribs are excellent in taste and are loved regardless of whether they are young or old, especially in the world.

The conventional techniques for producing sauce of pork and aging meat are as follows.

First of all, the method of manufacturing meat sauce seasoning and the sauce made therefrom (Prior Art 1) is a meat sauce containing a lotus leaf, a pine needles, a bamboo leaf and a mulberry leaf ingredient (Japanese Patent Application Laid-Open No. 10-0944965 And the seasonings prepared therefrom. The seasonings disclosed in the prior art 1 improve the flavor and color of the seasonings and increase the taste of the seasonings and improve the value as a food, The storage stability of a meat can be improved.

In addition, a functional sauce for meat cooking including a mixed extract of a lotus leaf and an olive leaf and a meat processed food containing the same (Prior Art 2) include a lotus leaf and an olive leaf (Japanese Patent Application Laid-Open No. 10-1200307, November 6, 2012) And a source and a processed food which can inhibit the formation and mutagenicity of carcinogenic substances such as HCAs (Heterocyclic amine) such as MeIQx, DiMeIQx and PhIP are presented have.

However, in the prior arts 1 and 2, only the source for meat cooking is shown, and the aging process is omitted, so that the source in the raw meat can not be sufficiently infiltrated so that it can not exhibit sufficient effect in solving the above technical problem Have.

In order to solve such a problem, the present invention relates to a conventional meat aging method.

The present invention relates to a method for producing pork ribs in which a large number of sheaths are put into a selected pork rib meat (prior art No. 3) A step of processing the raw meat of the ribs and a step of forming a film of the pork rib meat raw meat in which the sesame oil is put into the raw meat of the pork rib so that the oil film is formed on the skin of the raw meat of the pork rib by the sesame oil, Minced garlic, and syrup, and the mixture is aged at 10 to 18 ° C for 2 to 4 hours, and the first aged pork rib meat is mixed with purified water, starch syrup, vegetable fruit juice, sugar and pepper Bamboo leaves are added between the secondary aged pork ribs and the mixture is aged at 0-1 ° C for 0.5-2.5 hours at 0-1 ° C and then aged at 0-1 ° C for 22-26 hours. Time frame It is seasoned pork ribs, and presents a method of manufacturing the same using a bamboo leaf made of a third aging step of aging.

In addition, the present invention relates to a method for aging a meat using agar-agar, and a method for aging a meat using the agar composition, which comprises 1 to 25% by weight of a bark bark extract, 10 to 30% by weight, and 20 to 60% by weight of fruit extracts, the meat is improved in meat taste and texture by lowering the cholesterol and storage stability, and can be used in meat, And a method of aging the meat that can protect the liver from alcohol.

However, the meat aging method disclosed in the above-mentioned prior arts 3 to 4 has a disadvantage in that it is only aged one time through a material having a special effect such as bamboo leaves and goji pomon, .

[Patent Document 0001] Korean Patent Publication No. 2005-0032635, (Apr. 08, 2005) [Patent Document 0002] Korean Published Patent Application No. 2003-0073147, (September 19, 2003)

In order to solve the above-mentioned problems, the method of manufacturing a processed meat containing a soft component of the present invention is a method of manufacturing a processed meat comprising applying a lotion powder and a lotion powder to a meat and then subjecting the meat to a refrigeration aging process to improve the pH value while reducing the moisture content of the meat surface .

Further, the object of the present invention is to make it possible to selectively apply Jeong Jeju or Medicinal Extract, so that the specific taste of meat and the inside of the lean can be removed, thereby improving the overall taste evaluation preference degree.

In order to achieve the above object, the present invention provides a process for producing a processed meat containing a soft component, comprising the steps of applying a first composition obtained by mixing a lotus leaf powder and a lotus root powder at a ratio of 1: 9 to a meat surface, A thickness of 10: 1, and aging the meat for 6 to 8 days at a temperature above the freezing point to produce processed meat.

According to the present invention, the aging step comprises: a first step of aging the processed meat in a storage tank maintained at a temperature of -1 to 4 ° C and a humidity of 60 to 70% for 4 to 5 days; And the first step of aging the processed meat in a storage tank maintained at 70 to 85% in humidity for 2 to 3 days.

According to the present invention, the first composition comprises 10-20 parts by weight of the lotus leaf powder and 90-180 parts by weight of the lotus root powder.

According to the present invention, 10 to 20 parts by weight of the lotus leaf powder and 90 to 180 parts by weight of the lotus root powder are mixed into 150 to 200 parts by weight of a tablet of Jeongju Jeju to prepare a dilute dough.

According to the present invention, the first composition comprises 10 to 20 parts by weight of the lotus leaf powder, 90 to 180 parts by weight of the lotus root powder, and 5 to 10 parts by weight of the medicinal extract, .

According to the present invention, the lotus leaf powder is dried at a temperature of 30 to 36 ° C for 40 to 50 minutes to thereby increase the activity of the oxidase by evaporating water contained in the lotus leaf, And humidity of 70 ~ 80% to perform fermentation by enzymatic activity on the lotus leaf. The 300 ~ 500g of the lotus leaf is steamed with steam for 3 to 5 minutes (steam) at 95 [deg. The third step of inactivating the browning enzyme and softening the tissue, removing the leaves of the lotus leaf and sterilizing the lotus leaf, drying the lotus leaf at a temperature of 50 to 60 ° C for 1 hour to dry the lotus leaf at a rate of 90% The fourth step is to fry the lotus leaf in a heated container to form a fifth step of pulverizing the lotus leaf in the fifth step in which the moisture content of the lotus leaf is less than 4%.

According to the present invention, there is provided a method for producing a dried lotus root powder, comprising the steps of: washing the lotus root with hot water to inhibit browning and then removing water; and drying the lotus root at 50 to 60 ° C for 3 to 4 hours to maintain a moisture content of 15% After drying, the dried lotus root is roasted in a heated container for 6 to 8 minutes (min), then cooled for 2 to 3 minutes and then roasted for 6 to 8 minutes (min), so that the moisture content of the lotus root is less than 4% Drying the resulting mixture, and pulverizing the lotus root.

According to the present invention, the medicinal extract comprises 200 to 250 parts by weight of garlic, 60 to 80 parts by weight of ginger, 55 to 65 parts by weight of licorice, 55 to 60 parts by weight of miso, 55 to 60 parts by weight of cinnamon, 40 to 45 parts by weight of paprika, A medicinal composition prepared by mixing 80-120 parts by weight of cloves, 90-110 parts by weight of octagonal leaves, 30-45 parts by weight of perilla leaves, 30-45 parts by weight of sancho powder, and 35-48 parts by weight of herbs is mixed with 1500-2000 parts by weight of water Heat for the next 120 to 140 minutes to have a concentration of 40% or less.

According to the present invention, the purified water is adjusted to 15% alcohol by adding water to 95% alcohol, and the purified alcohol is adjusted to 12% alcohol by mixing the first composition.

As described above, in the method for producing a processed meat containing the soft component of the present invention, the first composition prepared by mixing the lotus leaf powder and the lotus root powder at a ratio of 1: 9 is applied to the surface of the meat, : 1, and aging the meat for 6 to 8 days at a temperature above the freezing point to produce processed meat.

As a result, the pH value of the meat during the refrigerated storage is increased as a result of accumulation of basic substances by proteolysis by applying the lotus leaf powder and the lotus root powder to the meat and then performing the refrigeration aging process.

 This is because the addition of the lotus leaf and the lotus root powder suppresses the fat liquor and protein decay at the end of the meat storage and provides a product with a high water holding capacity and low heating loss.

In addition, since the first composition absorbs moisture and some fat on the surface of the meat, it has a good hardness and chewiness, which is the texture of the meat.

Processed meats with added yogurts in general have the effect of improving overall palatability such as taste, flavor, texture and juiciness.

Especially, when Jeongju or Medicinal Extracts are mixed, it is possible to obtain a favorable evaluation of meat preference by age according to the elimination of the specific nut and lure of meat.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The terms " about ", " substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

In the present invention, the above-described lotus leaf powder and the lotus root powder are applied to meat and then aged to produce processed meat.

The method for producing the processed meat of the present invention is as follows.

Meat is obtained by slaughtering cattle, pigs, chickens, etc., which are in the same state as live muscles, that is, living muscles, immediately after slaughter.

After slaughtering, the meat enters into rigid stiffness with time, and the meat does not improve in quality and flavor, so the meat can not feel its original flavor.

In order to prevent such disadvantages, the meat which is normally hardened is subjected to a fermentation stage in which the meat is loosened and softened after a certain period of time.

The fermentation is maintained at low temperature (0 ~ 5 ℃) for 2 ~ 3 days, for 7 ~ 10 days for a long time. The meat is watered and the meat is softened and has an improved flavor.

At this time, if the meat is aged, the flesh quality becomes soft. On the other hand, if the fermentation period is longer than necessary, the breeding of the microorganism and the rancidity of the fat may deteriorate the meat quality. In severe cases, the use of the meat becomes inadequate. Element.

For this purpose, the meat is processed into processed meat as described below in order to maintain the best aging degree and aging period.

First, a first composition comprising a mixture of a lotus leaf powder and a lotus root powder is prepared and applied on the surface of the meat to prevent the decay of the meat by lowering the pH value of the meat and to allow the moisture and some fat of the meat surface to be absorbed into the first composition, Prevent hardening of meat when baked.

In addition, the odor of the kite through the first composition can minimize the ingestion of meat.

 To this end, the present invention relates to a method for preparing a meat composition, comprising the steps of: applying a first composition obtained by mixing a lotus root powder and a lotus root powder at a ratio of 1: 9 on a meat surface to apply a coating composition of the first composition at a ratio of 10: And aging the meat for 6 to 8 days at a temperature to produce processed meat.

Here, specifically, the method of processing the lotus leaf into powder is as follows.

First, the lotus leaves are soft leaves of 3 to 4 months old, so that the lotus leaves can be selected with good quality.

That is, the quality of the lotus leaf is determined according to the harvest time.

The lotus leaf of the present invention is a non-limiting example, and it is harvested at about 7 to 8 months from the start of the growth stage to produce vitamin C, potassium, calcium, and the like, which dominate the inherent components, By picking out the iron component at a high content of the component, it is possible to provide a functional ingredient advantageous to the human body.

Table 1 shows the content of ingredients in the lotus leaves according to the harvesting time.

ingredient June leaves July leaves August leaves unit moisture 10.8 2.9 3.1 g / 100g Fat 3.1 3.8 4.5 g / 100g protein 28.0 23.8 21.2 g / 100g Ash 7.8 7.3 8.5 g / 100g Dietary Fiber 38.7 45.3 44.3 g / 100g Vitamin A - - - IU / 100g Vitamin E - - - mg / 100g calcium 478.2 772.0 1652.7 mg / 100g sign 638.5 370.0 265.3 mg / 100g iron 6.5 8.1 12.7 mg / 100g salt 59.0 54.7 41.7 mg / 100g potassium 3082.6 2216.4 1760.0 mg / 100g Vitamin C 239.1 312.2 119.9 mg / 100g

As shown in [Table 1], it can be seen that the content of vitamin C, potassium, calcium, and iron is high in the harvested leaves from July to August, and at that time, , It is possible to obtain a more improved flavor feeling and a beneficial component to the human body.

Here, the lotus leaves collected at the picking stage are not limited to the lotus leaves only around July to August, and the soft lotus leaves with the buds of the lotus leaves 3 to 4 months long are also applicable.

The lotus leaf having the above components has a process of powdering.

For this purpose, the first step is to dry the lotus leaf at a temperature of 30 to 36 ° C for 40 to 50 minutes to increase the activity of the oxidase by evaporation of water contained in the lotus leaf.

In the first step, the collected leaf is washed and then subjected to a forging process so that the moisture content of the leaf of the lotus leaf is reduced to a certain degree, thereby causing a chemical reaction to occur.

After the first step, the second step is performed by wet-drying the lotus leaf at a temperature of 35 to 40 DEG C and a humidity of 70 to 80% to perform fermentation by enzymatic activity on the lotus leaf.

That is, the first step and the second step are processes in which the leaves are softened and some drying phenomenon occurs, and at the same time, the activity of the oxidase (polyphenol oxidase) is increased in the lotus leaf to cause a chemical change in the components of the lotus leaf .

It is a process to eliminate the pungent taste of the lotus leaf while the incense and flavor peculiar to the lotus leaf is coming out.

Next, in the third step, 300-500 g of the lotus leaf is steamed at a steam of 95 ° C for 3 to 5 minutes (steam) to deactivate the enzyme causing browning among the components of the lotus leaf, soften the tissue, Kill the lotus leaf.

That is, the third step is to steaden the lotus leaf with high temperature steam to inhibit the activity of the enzyme contained in the lotus leaf to stop the fermentation by the enzyme, thereby fixing the greenness of the lotus leaf and removing the in- .

Next, the lotus leaf is dried at a temperature of 50 to 60 ° C for 1 hour, and the fourth step of drying the lotus leaf so that the moisture percentage of the lotus leaf is evaporated to 90%.

In the fourth step, it is ideal that the optimum moisture content of the lotus leaf is kept at 10% or less. In the process of pressing the steamed lotus leaf in the cold wind, the water evaporation rate on the surface of the lotus leaf and the water diffusion rate inside the lotus leaf are balanced To keep the lotus leaves green.

And, in the fifth step, the lotus leaf is roasted in the heated container and the moisture content of the lotus leaf is dried to less than 4%.

In the fifth step, when the lotus leaves are roasted excessively, the lotus leaves smell of charcoal, and a large amount of pyrazine, pyrrole and furanic compounds are produced.

To prevent this, the lotus leaves are placed in a container and roasted at a temperature of 200 ° C for 10 to 20 minutes (min), so that the water content of the lotus leaves is kept within 4% to prevent the quality change of the preservation phase.

Finally, the fifth step of powdering the lotus leaves is completed.

Also, the method of processing the lotus root into powder is as follows.

The lotus root has a shiny outer shell, a small number of pores, a small number of pores, and a high quality flesh, thereby providing a functional ingredient more beneficial to the human body.

[Table 2] below is an analysis chart of the root component (per 100g of edible portion).

Analysis item unit Aug lotus root moisture g / 100g 74.92 protein g / 100g 3.07 Fat g / 100g 0.18 Ash g / 100g 1.51 carbohydrate g / 100g 20.32 Total dietary fiber % 6.47 vitamin B1 mg / 100g 0.002 B2 mg / 100g 0.003 B3 (Niasin) mg / 100g 0.066 Minerals calcium mg / 100g 17.32 sign mg / 100g 69.35 potassium mg / 100g 578.35 salt mg / 100g 36.54 iron mg / 100g 0.41 magnesium mg / 100g 23.21 amino acid Aspartic acid % 0.641 Threonine % 0.037 Serine % 0.058 Glutamic acid % 0.211 Glycine % 0.037 Alanine % 0.086 Balin % 0.078 Isoleucine % 0.056 Leucine % 0.068 Tyrosine % 0.039 Phenylalanine % 0.058 Lysine % 0.038 Histidine % 0.031 Arginine % 0.283 Proline % 0.027 Cysteine % 0.022 Methionine % 0.028

As shown in [Table 2], Lotus root has a high content of minerals and vitamin C, and a round root has high content of calcium and phosphorus.

First, the process of processing the lotus root, which is the main material of the lotus root tea, is to wash the lotus root, then peel off, and then cut the lotus root with a thickness of 3 to 4 mm.

The third cut lotus root is soaked in water having a temperature of 45 ~ 50 ℃ for 10 ~ 20 minutes (min) to suppress the browning of the lotus root and remove the water.

Here, browning is caused by browning of the root portions of the root canal tissue due to peeling and fibrillation of the root canal due to oxidation of components present in the cut region.

In the present invention, the rootstock is soaked in hot water at 45 to 50 ° C to prevent contact with oxygen at the cut surface of the rootstock, to dilute the concentration of oxidizing enzyme and substrate, It inhibits oxidase activity by hydrothermal treatment and inhibits browning of lotus root.

Then, the soaked lotus root is held on the sieve for 20 to 30 minutes to remove the water.

And drying the rootstock at 50 to 60 ° C for 3 to 4 hours to maintain the moisture content at 15%.

Then, the dried lotus root is roasted in a heated container for 6 to 8 minutes (min), then cooled for 2 to 3 minutes and then roasted for 6 to 8 minutes (min) to dry the lotus root at a moisture content of less than 4% .

Thus, the unique color and flavor of the rootstock can be exerted by the browning reaction occurring through the drying step and the roasting step.

That is, the browning reaction refers to a browning reaction occurring spontaneously at a high temperature and at a low temperature when a saccharide coexists with an amine substance such as an amino acid or a protein.

Thus, the protein and the saccharide coexist in the lotus root, so that the browning reaction occurs. In particular, it occurs during cooking, processing and storage, thereby enhancing the brown color and flavor of the rootstock tea.

Next, we finish the step of powdering the lotus root.

The first composition prepared as described above is prepared by mixing the lotus leaf powder and the lotus root powder at a ratio of 1: 9.

Specifically, the first composition comprises 10 to 20 parts by weight of the lotus leaf powder and 90 to 180 parts by weight of the lotus root powder.

The first composition as described above is applied to the meat surface to apply the first composition on the meat surface in a coating ratio of 10: 1.

Here, the first composition applied to the meat surface partially absorbs moisture and fat from the meat.

Thus, a first composition comprising a mixture of a lotus leaf powder and a lotus root powder is prepared and applied on the surface of the meat to prevent the decay of the meat by lowering the pH value of the meat, so that moisture and some fat of the meat surface are absorbed into the first composition, To prevent hardening of meat when baked.

process analysis 0% One% 3% 5% 7% Lotus leaf powder moisture 37.94 40.07 43.52 31.35 33.83 Lotus powder 36.18 41.75 31.23 26.74 Lotus leaf powder + Lotus root powder 40.81 43.80 35.33 39.51

As shown in the above Table 3, when the meat has more moisture in the meat, the meat becomes hard when baked, but when the lotus leaf powder and the lotus root powder are applied, the lotus leaf flavor is exhibited in a small amount and the lotus flavor is felt , The processing time of meat is quicker and the juice is more when it is grilled.

process analysis 0% One% 3% 5% 7% Lotus leaf powder pH 5.77 6.15 6.36 6.19 6.27 Lotus powder 5.94 6.06 6.54 6.50 Lotus leaf + lotus root powder 6.09 6.00 6.09 6.29

As shown in Table 4, the pH of the meat was 5.5 ~ 5.8 and the pH of the decayed meat was 8.0. Therefore, the decay of the meat caused by the application of the long leaves and the lotus root powder having an alkaline component did not occur and the first composition was not applied In the case of meat, the pH is analyzed as rising.

Sensory evaluation results showed that in the case of rootstocks, the meat had a rich flavor and had a tendency to soften the meat. The lotus leaf had the effect of minimizing fish catches and protecting meat juices.

As described above, the meat to which the first composition is applied is subjected to an aging step.

Wherein the aging step comprises a first step of aging the processed meat in a storage tank maintained at a temperature of -1 to 4 ° C. and a humidity of 60 to 70% for 4 to 5 days, and a step of aging the meat at a temperature of 7 to 10 ° C., To 85% of the total weight of the processed meat.

Changes in moisture and pH values of the meat products after aging are shown below.

process analysis days One 2 3 4 Lotus leaf 1 + lotus root 9 (1%) pH 6.14 6.09 5.90 6.29 moisture 37.56 36.84 40.31 40.42

As shown in the above Table 5, as the amount of lotus root was increased, the texture due to the action of meat ingestion was good (smooth and soft texture), and the juice was abundant.

Also, when the lotus root powder and the lotus root powder were mixed at a ratio of 1: 9, the overall preference was high.

Especially, the meat taste (juice, taste, texture) of meat which had been aged for 3 ~ 4 days was high.

In addition, the first composition may be variously applied to the following embodiments.

First, the first composition of the first embodiment is prepared in the form of a diluted dough, further comprising a tablets.

Here, the first composition of the first embodiment is formed by mixing 10 to 20 parts by weight of the lotus leaf powder and 90 to 180 parts by weight of the lotus root powder with 150 to 200 parts by weight of the purified roots.

Then, when the first composition is applied to the surface of the meat, the meat of the meat is removed by refining alcoholic ingredients.

Here, the purified water is adjusted to 15% alcohol by adding water to a 95% alcohol, and the purified alcohol is adjusted to 12% by mixing the first composition with a 15% purified alcohol.

That is, the meat (flounder) that occurs in the meat is accumulated in the fats due to the accumulation of the skatole and the hormone androgen produced in the testis when the high fiber feed is fermented by the microorganism, An unpleasant smell occurs.

In order to eliminate the catch of meat, the first composition is further added to the first composition to be pasted in the form of diluted dough and applied to the surface of the meat, so that it is possible to have a meat effect in addition to the removal of the meat.

The first composition and the medicinal extract are mixed in a tablet of the second embodiment to prepare a dilute dough.

The first composition is prepared by mixing 10 to 20 parts by weight of the lotus leaf powder, 90 to 180 parts by weight of the lotus root powder, and 5 to 10 parts by weight of the medicinal extract with 160 to 210 parts by weight of the purified juice.

In this case, the medicinal extract contains 200 to 250 parts by weight of garlic, 60 to 80 parts by weight of ginger, 55 to 65 parts by weight of licorice, 55 to 60 parts by weight of miso, 55 to 60 parts by weight of cinnamon, 40 to 45 parts by weight of papuri, 120 to 90 parts by weight of octagonate, 90 to 110 parts by weight of octapeol, 30 to 45 parts by weight of sesame leaf, 30 to 45 parts by weight of sancho powder and 35 to 48 parts by weight of sane are mixed in 1500 to 2000 parts by weight of water.

Thereafter, the mixture is heated for 120 to 140 minutes to have a concentration of 40% or less.

The medicinal extract prepared as described above is applied to medicinal plants which are applied to eliminate flesh-and-blood.

The characteristics of medicinal plants applied to the medicinal extracts are as follows.

First, garlic helps digestion, eliminates odor and acts as a germicide.

The ginger is applied as a spice which removes the grime of the meat and adds a richness to the food.

When the water with the liquorice concentrated is cooled, the smell of the meat is eliminated.

The soybean paste is sweet and pale, and its flavor and aroma are effective in eliminating the taste of meat, so it is commonly used for pork and pork.

The cinnamon has irritating sweetness and pungent flavor and is applied as a fragrant food to eliminate ingrownness of meat.

The papuri is gathered, cleaned and dried, then used to reduce the smell of meat.

The clove is a spice used in Chinese cuisine and is useful for eliminating meat.

Said octagon has the effect of further improving harmony of onion, garlic, ginger and taste.

Though the above-mentioned moon tea laurel leaf is dried, it is often used for stewed cooking, but it has an excellent effect in eliminating the gratification of meat.

The sancho powder is a unique spice that is refreshing and spicy, and the herb removes the smell of meat and the feeling of feeling after eating greasy meat.

As described above, the flavor of the rice can be further improved by using the Jejudoju and Medicinal Extracts in order to eliminate the ingrowth and leaching of meat.

As a result, the pH value of the meat during the refrigerated storage is increased as a result of accumulation of basic substances by proteolysis by applying the lotus leaf powder and the lotus root powder to the meat and then performing the refrigeration aging process.

 This is because the addition of the lotus leaf and the lotus root powder suppresses the fat liquor and protein decay at the end of the meat storage and provides a product with a high water holding capacity and low heating loss.

In addition, since the first composition absorbs moisture and some fat on the surface of the meat, it has a good hardness and chewiness, which is the texture of the meat.

Processed meats with added yogurts in general have the effect of improving overall palatability such as taste, flavor, texture and juiciness.

Especially, when Jeongju or Medicinal Extracts are mixed, it is possible to obtain a favorable evaluation of meat preference by age according to the elimination of the specific nut and lure of meat.

Claims (8)

Applying a first composition prepared by mixing a lotus root powder and a lotus root powder at a ratio of 1: 9 on a surface of a meat to coat the surface of meat on a coating thickness of the first composition at a ratio of 10: 1;
And a step of aging the meat for 6 to 8 days at a temperature higher than the freezing point to produce processed meat.
The method according to claim 1,
In the aging step,
A first step of aging the processed meat in a storage tank maintained at a temperature of -1 to 4 DEG C and a humidity of 60 to 70% for 1 to 2 days,
And a first step of aging the processed meat in a storage tank maintained at a temperature of 7 to 10 ° C and a humidity of 70 to 85% for 2 to 3 days after the first step.
The method according to claim 1,
Wherein the first composition comprises:
10 to 20 parts by weight of a lotus leaf powder, and 90 to 180 parts by weight of a lotus root powder.
The method according to claim 1,
Wherein the first composition comprises:
Wherein 10 to 20 parts by weight of the lotus root powder and 90 to 180 parts by weight of the lotus root powder are mixed with 150 to 200 parts by weight of the purified juice to obtain a dilute dough.
The method according to claim 1,
Wherein the first composition comprises:
10 to 20 parts by weight of a lotus leaf powder, 90 to 180 parts by weight of a lotus root powder, and 5 to 10 parts by weight of a medicinal extract are mixed with 160 to 210 parts by weight of a tablet of Jeolla Province to form a dilute dough. Gt;
The method according to claim 1,
The lotus leaf powder,
A first step of drying the green leaf in a temperature range of 30 to 36 ° C for 40 to 50 minutes to increase the activity of the oxidized enzyme by evaporation of water contained in the green leaf,
A second step of wet-drying the lotus leaf at a temperature of 35 to 40 DEG C and a humidity of 70 to 80% to perform fermentation by enzyme activity on the lotus leaf,
Steaming the 300 ~ 500g of the lotus leaf with steam at 95 ℃ for 3 ~ 5 minutes (steam) to deactivate the enzyme that causes browning among the lotus leaves, soften the tissues, remove the leaves of the lotus leaf and sterilize the lotus leaf. ,
A fourth step of drying the lotus leaf at a temperature of 50 to 60 DEG C for 1 hour to dry the lotus leaf so that the moisture percentage is 90%
Fifth step in which the lotus leaf is roasted in a heated container and the moisture content of the lotus leaf is dried to less than 4%
And a fifth step of pulverizing the lotus leaf. The method of manufacturing a processed meat containing a soft component having a soft component.
The method according to claim 1,
The lotus root powder,
A step of soaking the rootstock in hot water to inhibit browning and then removing the water,
Drying the rootstock at 50 to 60 DEG C for 3 to 4 hours to maintain a moisture content of 15%
Dried lotus root is roasted in a heated container for 6 to 8 minutes (min), then cooled for 2 to 3 minutes and then roasted for 6 to 8 minutes (min) to dry the lotus root at a moisture content of less than 4% ,
And powdering the root lot. ≪ RTI ID = 0.0 > 8. < / RTI >
The method according to claim 1,
Medicinal extracts,
A mixture of 60 to 80 parts by weight of garlic, 55 to 65 parts by weight of ginger, 55 to 60 parts by weight of miso, 55 to 60 parts by weight of cinnamon, 40 to 45 parts by weight of papuri, 80 to 120 parts by weight of clove, 90 to 110 parts by weight of water, 30 to 45 parts by weight of perilla leaf, 30 to 45 parts by weight of sancho powder, and 35 to 48 parts by weight of herb are mixed in 1500 to 2000 parts by weight of water
And the mixture is heated for 120 to 140 minutes so as to have a concentration ratio of 40% or less.