KR20190109867A - Meat Precocious Method Using Sea Tangle and Green Onion - Google Patents

Abstract

The present invention provides a meat aging method using kelp and scallions. The meat aging method comprises: a step (a) of pickling meat with salt; a step (b) of washing the meat pickled with salt in the step (a) by water; a step (c) of seasoning the meat washed by water in the step (b) with various seasonings; a step (d) of covering a surface of the meat seasoned in the step (c) by using cut kelp and cult scallions; and a step (e) of packaging the meat covered by the cut kelp and scallions in the step (d) to prevent air from invading, and aging the same. Beef and pork aged by the present invention are soft and provide excellent flavor. The present invention is not difficult to age beef, pork and the like and needs relatively few materials for aging.

Description

Meat Precocious Method Using Sea Tangle and Green Onion

The present invention relates to a method of ripening meat using kelp and leeks, and more particularly, wrap the surface of raw meat, such as cattle and pigs, trimmed to a suitable size with kelp and leeks, and then wrap several layers with a wrap to prevent air from passing through It relates to a method of ripening meat using kelp and leek, which is completed by ripening for 14 days at -1 to 2 degrees.

Our ancestors have made great efforts to make meat tender and delicious from ancient times to the present. There are a variety of ways to do this, and there are many ways to enjoy it. However, it takes a lot of time and effort, and when you are in a hurry, you have seen that the food of the hospitality changes depending on the time. Also, sometimes the taste is delicious and sometimes it's not good enough to be served to customers.

For this reason, the shape and habits of universal meat dishes of Koreans who like to bake on the plate are placed, and the preferred part of meat is decided, and some parts are sold well and some parts are not sold well. When you try to cook the beef grilled on the grill, the meat is hard and hard to eat. Those who like meat sashimi think that it is tender and tender, but raw meat is chewy.

Currently, pork and beef are meat that is most widely known and processed and eaten, and various types of cooking methods are used. In particular, the meat is different depending on each part of the meat is made of a variety of cooking methods. As a meat cooking method used in a general restaurant or at home, grilled raw meat is grilled using a fire plate or grilled or steamed with various seasonings, and in particular, a meat sauce is used in a cooking method with various seasonings. Used.

These meats cause muscle stiffness after the cow or pig dies. This phenomenon is called post stiffness. Post stiffness is when the breath is stopped and oxygen is not supplied to the muscle, so the glycogen contained in the muscle becomes lactic acid. Of course, the joints are contracted, the meat becomes hard and the taste is reduced.

In addition, the meat such as cattle or pigs have a unique flavor and tends to be easily bitten shortly after eating, there is a problem that does not promote consumption. In addition, meat such as cows or pigs is a high cholesterol food with a high fat content, causing excessive problems such as obesity, which is known to provide various causes of adult diseases such as hypertension, hyperlipidemia and heart disease.

Conventional methods of aging meat such as cattle or pigs include dry ageing and wet ageing.

The dry ageing method (Dry Ageing) is a method of drying the surface of the slaughtered meat and then maintaining the temperature around 5 degrees Celsius, after 15 days to 100 days or more to cut off and sell the decayed part of the surface It is said to have originated in Europe, including Germany, between about 100 and 150 years ago. The advantage of the dry ripening method is that the meat is very soft after a long period of decomposition process, but there is a problem that there is a lot of decayed protein (hypoxanthin and uric acid) on the surface of the meat and have a flavor transferred from the surface to the inside.

The wet aging method is a method that emerged with the development of vacuum packaging technology in the 1960s. The slaughtered meat is vacuum packed and sold at around -1 to 3 degrees Celsius for 7 to 30 days.

This method was also developed to safely distribute meat to distant locations rather than to ripen. However, enzymes involved in aging are too low in temperature and there is no air contact, so the activity of microorganisms is so low that the rate of protein degradation is slow and the amount of degradation is too small.

Looking at the patent literature related to the method of ripening meat, KR Patent Application No. 10-2010-0024217 (name of the invention: pork chopping method of bokbun resources and wine as the main ripening solution) ; Aging solution preparation step of preparing a aging solution by mixing water, bokbunje resources, wine, salt, garlic juice and ginger juice; Mixing the cut pork and the aging solution in a weight ratio of 55: 45 and aged for 1 hour at room temperature and the first aged pork wrapped in laurel leaf-covered foil, 10 to 2 ℃ to 4 ℃ Disclosed is a method of ripening pork meat containing the main portion of wine and bokbunje resources, characterized in that it comprises a second aging step of aging for time to 5 days.

However, in the case of the above-mentioned patent document, there is an advantage in that the flesh of the aged pork is soft and the peculiarity of the pork is removed, but the process of ripening the pork is too difficult.

Throughout this specification, many papers and patent documents are referenced and their citations are indicated. The disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.

The inventors of the present invention can soften the meat quality of beef, pork, etc., improve the flavor of the meat, and of course, the method of aging beef, pork, etc. is not too demanding, and the materials necessary for the meat aging are relatively high. Efforts have been made to develop a low meat aging method. As a result, the surface of raw meat, such as beef and pork, trimmed to a suitable size, is wrapped with kelp and green onions, and then wrapped in several layers with a wrap so that air is not permeated and aged for 14 days at -1 to 2 degrees Celsius. The present invention has been completed by discovering that it is very soft and can dramatically improve the flavor of meat.

Therefore, an object of the present invention is to provide a method of ripening meat.

Another object of the present invention is to provide a subdivision packaged cut meat.

Other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings.

The present invention provides a method of aging meat.

The inventors of the present invention can soften the meat quality of beef, pork, etc., improve the flavor of the meat, and of course, the method of aging beef, pork, etc. is not too demanding, and the materials necessary for the meat aging are relatively high. Efforts have been made to develop a low meat aging method. As a result, the surface of raw meat, such as beef and pork, trimmed to a suitable size, is wrapped with kelp and green onions, and then wrapped in several layers with a wrap so that air is not permeated and aged for 14 days at -1 to 2 degrees Celsius. It was confirmed that it is very soft and can dramatically improve the meat flavor.

According to one aspect of the present invention, there is provided a method of ripening meat using kelp and green onions comprising the steps of: (a) salting meat; (b) washing the salted meat of step (a) with water; (c) sprinkling a plurality of spices on the meat washed with water of step (b); (d) wrapping the surface of the seasoned meat of step (c) with the cut kelp and the cut leek; And (e) packaging the cut kelp and the cut leek wrapped in the step (d) to prevent air from passing through and then aging.

As used herein, the term 'mature' may mean a series of actions that denature the texture of meat or vegetables by storing meat or vegetables at a predetermined temperature for a specified period.

As used herein, the term “pickling” may refer to a series of acts of sprinkling salt on the surface of meat or vegetables to discharge moisture contained in the meat or vegetables to the outside.

In the present invention, it is very important configuration to sprinkle the cut meat in the first season and then rinsed in clean water. Because it removes the moisture contained in the cells of the cut meat to eliminate the choy of meat, and in the process of aging the leek and kelp aging in the future to fully absorb the functional ingredients contained in the kelp and leek into the meat cells, This is because the texture can be dramatically improved.

According to a preferred aspect of the present invention, the meat of step (a) of the present invention may preferably be selected from the group comprising beef, pork, lamb, chicken, duck and turkey meat, more preferably It may be beef, pork or lamb, even more preferably beef or pork, and most preferably pork.

According to a preferred embodiment of the present invention, the seasoning of step (c) of the present invention may be preferably selected from the group comprising salt, pepper, parsley powder, kelp powder, shiitake powder and curry powder, more preferably Preferably it may be selected from the group comprising kelp flour, shiitake powder and parsley powder, even more preferably may be shiitake powder and parsley powder, most preferably may be shiitake mushroom powder.

The most preferred condiment of step (c) in the present invention is shiitake powder is a very important configuration. Because, as a result of a number of experiments, when using the shiitake mushroom powder when compared with the case that is not, the use of shiitake mushroom powder showed a significantly better meat texture than when not.

According to a preferred embodiment of the present invention, the kelp of step (d) of the present invention may preferably be a kelp absorbed by the liquid by immersing the dried kelp in a liquid,

More preferably, the dried kelp may be immersed in beer to be kelp absorbed by the beer,

Even more preferably, dried kelp may be dipped in a mixture of beer and sake to be kelp absorbed the mixture of water and sake,

Most preferably, the dried kelp may be dipped in a mixture of 100 parts by weight of beer and 10-30 parts by weight of sake based on 100 parts by weight of beer.

In the present invention, soaking kelp in a mixed liquid of sake and beer is a very important configuration. This is because the meat that is drained from salting the meat absorbs the liquid discharged from kelp and leeks during the ripening process using kelp and leeks, which will be described later. This is because the processed meat absorbs the sake and beer to soften the texture of the meat and makes the mature meat very good.

According to a preferred embodiment of the present invention, the aging temperature at the time of aging of step (e) of the present invention may preferably be -2 degrees Celsius to 1 degree Celsius.

According to a preferred embodiment of the invention, the maturation period of the invention may preferably be 10-20 days.

According to a preferred embodiment of the present invention, the surface of the seasoned meat of step (d) of the present invention is preferably wrapped first with a cut leek, and then wrapped with kelp.

In the present invention, after wrapping the surface of the meat first with the cut leek, and then again wrapped with kelp is a very important configuration. This is because the meat discharged during salting of the meat absorbs the liquid discharged from the kelp and the leek during the ripening process using kelp and leeks, which will be described later. This is because the excreted meat absorbs the functional substances contained in the kelp and leeks, making the meat lighter, as well as making the meat mature.

According to another aspect of the invention, the invention provides a meat loaf layer, a cut leek layer covering all or part of the meat chunk surface, a cut kelp layer covering all or a part of the cut leek surface and the cut leeks Layer and a packaging material layer encapsulating the meat chunk layer wrapped by the cut kelp layer, wherein the meat chunk layer wrapped by the cut leek layer and the cut kelp layer is 10 to -2 degrees Celsius to 10 degrees Celsius. Packaged meat is served using kelp and leeks aged for -20 days.

According to a preferred embodiment of the present invention, the kelp of the present invention is preferably dried kelp may be called a mixture of 100 parts by weight of beer and 10-30 parts by weight of sake based on 100 parts by weight of beer.

The features and advantages of the present invention are summarized as follows:

The present invention provides a method of ripening meat using kelp and green onion, comprising the steps of: (a) salting meat; (b) washing the salted meat of step (a) with water; (c) sprinkling a plurality of spices on the meat washed with water of step (b); (d) wrapping the surface of the seasoned meat of step (c) with the cut kelp and the cut leek; And (e) packaging the cut kelp and the cut leek wrapped in the step (d) to prevent air from passing through and then aging.

Beef, pork, etc. aged by the method of the present invention is soft in quality, very excellent meat flavor, of course, is not too difficult to mature beef, pork, etc. Provide advantages.

1 shows a prepared cut pork neck.
2 shows the appearance of the meat preparation step and the seasoning step.
Figure 3 shows the appearance of wrapping meat using kelp and green onions.
Figure 4 shows the appearance of wrapping the meat using kelp and green onions.
Figure 5 shows a flow chart of the meat ripening method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention to those skilled in the art. Will be self explanatory.

Example

Throughout this specification, unless otherwise indicated, “%” used to indicate the concentration of a particular substance is solid / solid (weight / weight)%, solid / liquid (weight / volume)%, and Liquid / liquid is (volume / volume)%.

Production Example  : Preparation of Aged Pork

Production Example  1: pork cutting step

The pork cutting step is a step of cutting the pork to 1 cm to 3 cm thick. The pork is also referred to as meat (獸 肉類), cut meat (猪肉), and includes all parts of pork, such as pork belly, neck meat, ribs, sirloin, tenderloin, avalanche, gulls. Here, cutting the pork to 1 cm to 3 cm thick is not only easy to chew and chewable when consumers eat the meat, but also to prevent the meat from being easily broken down during the aging step, which is a post-process. .

Production Example  2: step of salting meat

After spraying the appropriate amount of sun salt on the surface of the cut pork (neck) in Preparation Example 1, it was first aged for 24 hours at -2 degrees Celsius to 1 degrees Celsius. Thereafter, the first aged pork was rinsed in water to remove salt remaining on the surface of the first aged mature meat. Sprinkle the cut pork with salt and ripen it first, then rinse it in clean water to remove the moisture contained in the cells of the cut pork, eliminating pork chops, and the process of aging leeks and kelp In order to fully absorb the functional components contained in kelp and leek into pork cells.

Production Example  3: step of preparing kelp for ripening

Aged kelp was prepared for the second ripening of the first aged meat. First, dried kelp was prepared, and the dried kelp was immersed in a liquid mixed with beer and sake at a weight ratio of 9: 1 for 24 hours to bring the touch of kelp to a state similar to actual kelp. The reason why the kelp is soaked in the mixed liquid of the sake and beer is that the pork that has drained water in the salting process absorbs the liquid discharged from the kelp and the leek during the ripening process using the kelp and the leek, which will be described later. If you absorb the sake and beer in the pork drained water absorbs the sake and beer to soften the texture of the pork, as well as the flavor of the aged pork is very excellent.

Production Example  4: step of preparing mature meat using leek and kelp

Seasoned pork was prepared by sprinkling an appropriate amount of shiitake powder, pepper and parsley on the pork prepared by the method of Preparation Example 2. Next, the seasoned pork is wrapped in a leek cut in the longitudinal direction, and then the seasoned pork wrapped in leek again wrapped with kelp prepared by the method of Preparation Example 3, and then wrapped in a food wrap, pork is Contact with air was blocked. Finally, the pork wrapped in a food wrap was aged for 14 days at -1 degrees Celsius to prepare aged pork using the leek and kelp of Example 1. Pork of Example 2 to Example 6 was prepared by the method of the following Table 1, Comparative Example was used after vacuum packaging the normal pork neck, then aged for 14 days at -1 degrees Celsius, it was used as a control Raw pork meat was used.

fair Example  One Example  2 Example  3 Example  4 Example  5 Example  6 salt pond  fair O - O O O O Pork O O O O O O Kelp Production Example  3 O O - O O O Raw kelp - - O - - - Green Onion O O O - O O Shiitake powder O O O O - O pepper O O O O O - parsley O O O O O -

Experimental Example  : Sensory test

In taste evaluation, the flavor and tenderness of pork prepared by the method of Example 1 to Example 6 and Comparative Example were examined, and 30 people were selected and performed for the corresponding personnel. The pork prepared by the method of Example 1 to Example 6, Comparative Example was subjected to the object, and the taste of each treatment method was evaluated in 10 steps from 1 to 10 after tasting to be recorded. At the time of tasting, 100 g of pork prepared by the method of Examples 1 to 6 and Comparative Example was provided. The palatability was separated and tasted and recorded into two elements, flavor and softness, and raw pork neck was used as a control.

Example 1 to Example 6, the degree of preference of the pork prepared by the method of Comparative Example is shown in Table 2. In summary, the flavors were evaluated in order of Pork, Example 5, Example 6, Example 2, Example 3, Example 4, Comparative Example and Control presented in Example 1 of the present invention, in terms of soft palatability The same result as the said flavor palatability evaluation came out. In other words, in both answers, the sample corresponding to Example 1 obtained the highest preference, and the numerical value was significantly superior to the comparative example and the control. This demonstrates that the production method of the method and ratio proposed in the present invention has an excellent effect compared to other production methods.

In addition, the above-described results were found not only in pork neck, but also in beef, lamb, chicken, duck, and turkey. Judging from the above results, it can be confirmed that the flavor and olfactory palatability of the meat prepared by the production method proposed by the present invention are significantly improved compared with those of other production methods.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative example Control zest 9.16 6.88 6.34 5.98 7.12 7.07 5.52 4.07 1.31 1.08 1.22 1.39 1.32 0.99 1.23 1.27 Softness characteristics 9.23 6.78 6.53 5.89 7.72 7.65 5.34 3.27 1.47 1.29 1.21 1.15 1.12 1.23 1.17 1.26

The upper column for each item is the average value, and the lower column is its standard deviation.

Claims (10)

Meat aging method using kelp and green onions comprising the following steps:
(a) salting the meat;
(b) washing the salted meat of step (a) with water;
(c) sprinkling a plurality of spices on the meat washed with water of step (b);
(d) wrapping the surface of the seasoned meat of step (c) with the cut kelp and the cut leek; And
(e) packaging the cut kelp and the cut leek wrapped in the step (d) to prevent air from passing through and then aging.
The method of claim 1,
The meat of step (a) is a method of ripening meat using kelp and leek, characterized in that selected from the group consisting of beef, pork, lamb, chicken, duck and turkey meat.
The method of claim 2,
Seasoning of the step (c) is salt, pepper, parsley, kelp powder, shiitake powder, and curry powder, characterized in that selected from the group comprising curry powder.
The method of claim 3, wherein
Seasoning of the step (c) is a method of ripening meat using kelp and leek, characterized in that the shiitake mushroom powder.
The method of claim 2,
The kelp of step (d) is a kelp and meat aging method characterized in that the kelp absorbed by the liquid by immersing the dried kelp in a liquid.
The method of claim 5,
The liquid is a method of ripening meat using kelp and green onions, characterized in that a mixture of 10-30 parts by weight of sake based on 100 parts by weight of beer and 100 parts by weight of beer.
The method of claim 2,
The ripening temperature of the step (e) during ripening temperature is -2 degrees to 1 degrees Celsius, the maturation period is 10-20 days, characterized in that the method of ripening meat using kelp and leek.
The method of claim 2,
The surface of the meat sprinkled with the seasoning of the step (d) first wrapped with the cut leek, and then wrapped with kelp, characterized in that the meat matured using kelp and leek.
Meat loaf layer,
A cut leek layer surrounding all or part of the surface of the meat mass,
Cut kelp layer surrounding all or part of the cut leek surface and
A packaging material layer sealing the meat chunk layer wrapped by the cut leek layer and the cut kelp layer;
The meat chunk layer wrapped by the cut leek layer and the cut kelp layer is a packaged meat aged using kelp and leeks aged for 10-20 days at -2 degrees Celsius to 1 degrees Celsius.
The method of claim 9,
The kelp is a packaged meat aged using kelp and leek, characterized in that the dried kelp is called a mixture of 100 parts by weight of beer and 10-30 parts by weight of sake based on 100 parts by weight of beer.

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