KR20190139662A - Manufacturing method of processed meat products - Google Patents

Manufacturing method of processed meat products Download PDF

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Publication number
KR20190139662A
KR20190139662A KR1020180066408A KR20180066408A KR20190139662A KR 20190139662 A KR20190139662 A KR 20190139662A KR 1020180066408 A KR1020180066408 A KR 1020180066408A KR 20180066408 A KR20180066408 A KR 20180066408A KR 20190139662 A KR20190139662 A KR 20190139662A
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KR
South Korea
Prior art keywords
meat
processed
meat products
manufacturing
technique
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KR1020180066408A
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Korean (ko)
Inventor
신상숙
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주식회사 으뜸축산
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Priority to KR1020180066408A priority Critical patent/KR20190139662A/en
Publication of KR20190139662A publication Critical patent/KR20190139662A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a production technique for processed meat products, and more specifically, to a technique for processing low-quality meat which is tough due to having relatively low fat contents but more muscles, into meat that is tender and flavored. The technique is achieved by injecting an injection solution into meat at 0-10°C and freeze-drying the same, wherein the injection solution is obtained by obtaining a kiwi fruit extract and an oil-in-water emulsion, and mixing 1 part by weight of the kiwi fruit extract with 1-100 parts by weight of the oil-in-water emulsion. Accordingly, as the proteins determining the toughness of meat are appropriately broken down, the low-quality meat can be processed into high-quality meat that is tender and juicy and has no undesirable taste and reduced fat contents.

Description

식육가공품 제조 방법 {Manufacturing method of processed meat products}Manufacturing method of processed meat products {Manufacturing method of processed meat products}

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula

육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula

육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula

육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula

육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula

육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식
육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula
The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula

육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식
육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula
The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.

Claims (1)

본 발명은 식육가공품의 제조 기술에 관한 것으로, 특히 비교적 지방분이 적고 [0001] 근육이 많아서 질긴 저품질의 식
육을 부드럽고 풍미감을 내는 식감의 식육으로 가공할 수 있도록 한 식육가공품 제조 방법에 관한 것이다The present invention relates to a manufacturing technology of processed meat products, in particular a relatively low fat and a lot of muscles of low quality formula
The present invention relates to a method of manufacturing processed meat products which enables meat to be processed into a meat product having a soft and flavorful texture.
KR1020180066408A 2018-06-08 2018-06-08 Manufacturing method of processed meat products KR20190139662A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020180066408A KR20190139662A (en) 2018-06-08 2018-06-08 Manufacturing method of processed meat products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020180066408A KR20190139662A (en) 2018-06-08 2018-06-08 Manufacturing method of processed meat products

Publications (1)

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KR20190139662A true KR20190139662A (en) 2019-12-18

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KR1020180066408A KR20190139662A (en) 2018-06-08 2018-06-08 Manufacturing method of processed meat products

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