KR20200065122A - Manu facturing method spine nuts - Google Patents

Abstract

The present invention relates to a method for making pine nut beef jerky. The beef jerky is made through the method comprising: a measuring step of measuring meat depending on the selected mass; a mixing step of mincing the measured meat and mixing the meat with seasonings including pine nuts; a first aging step of aging the meat for 24 hours; a molding step of filling the inside of a mold to make the meat after the first aging in a certain shape; a drying step of drying the meat filling the mold to dry the meat into semi-dried beef jerky; and a second aging step (S6) of aging the meat after the drying step for 12 hours using a dry-aging method. When the beef jerky is made, the meat is minced and mixed with the seasonings including pine nuts. The characteristic tough texture can be eliminated when eating the beef jerky. Therefore, it is possible to improve the texture of the beef jerky. By making the beef jerky using the minced meat, children and the elderly can easily consume the beef jerky. In the lower part of the mold, a bonding pin for embedding the pine nuts in the meat at regular intervals is further formed so that the pine nuts are evenly distributed in the prepared beef jerky. Therefore, the appearance of the beef jerky can be improved. In addition to preventing the pine nuts from gathering in one place of the prepared beef jerky, the beef jerky can be consumed simultaneously with the pine nuts when eating the beef jerky.

Description

How to make pine nut jerky {Manu facturing method spine nuts}

The present invention relates to a method of manufacturing pine nut jerky, and more specifically, a measurement step of measuring a jerky production material according to a selected mass, a mixing step of compacting the measured meat, mixing it with a seasoning contained in pine nuts, and meat. The first aging step of aging for 24 hours, the forming step of filling the inside of the molding frame so that the meat after the first aging has a certain shape, and drying the meat filled in the molding frame to dry it with semi-dried jerky It consists of a drying step and a second aging step (S6), which matures the meat after the drying step by dry aging for 12 hours, so that the jerky is prepared. Since it is prepared by mixing with the seasoning included, it is possible to eliminate the peculiar tough texture when eating beef jerky, and not only can improve the texture of the jerky, but also prepare beef jerky using minced meat to make it easy for children and the elderly to eat beef jerky. In addition, the lower part of the forming mold is formed with a binding pin for embedding pine nuts in meat at regular intervals, so that the pine nuts are evenly distributed in the prepared beef jerky. It relates to a method of manufacturing a pine nut jerky to prevent pine nuts from gathering in one place of the jerky, and thereby to be consumed at the same time as pine nuts when ingested.

In general, beef jerky is food that nomads invented to increase the shelf life of food.

The jerky is prepared by seasoning meat, such as beef, and spreading it thinly and drying it.

Because the meat, which is the meat, is manufactured by being thinly sliced, it is digested well because it contains less iron or minerals and contains less iron or minerals than ordinary meat. And it is easy to take nutrition when fishing or traveling, and is a good food for strengthening physical strength.

In addition, as a high-fat, low-fat food with less than 2% fat and low cholesterol, you can get fullness and nutrition in a short time when ingested, which makes it a snack for busy office workers, candidates, and children who need high calories due to rapid growth. Use jerky.

On the other hand, nuts promote the development of brain cells, making them suitable for the healthy diet of children in growing season, and are rich in unsaturated fatty acids that are beneficial to the body, which is known to be effective in preventing adult diseases and effective in skin care in winter.

In addition, the vegetable fats and nutrients of nuts not only help prevent heart disease and help the brain develop, but the nuts are known to prevent heart disease and other adult diseases. Nuts act to clean blood vessels, and fat from nuts is not produced by the body. , Consisting of unsaturated fatty acids such as linoleic acid.

In addition, nuts lower cholesterol (LDL) levels, prevent heart disease and maintain high-density cholesterol (HDL), which strengthens blood vessels.

However, in the conventional jerky, meat, such as beef, is spread out thinly and mixed with seasoning, so that a problem in that nuts cannot be manufactured in the jerky is produced.

In order to solve this problem, a method of manufacturing beef jerky containing nuts was invented as in Patent No. 10-1292711.

However, the problem of the conventional method for producing beef jerky containing nuts is that the meat is made by spreading the beef thinly, so that there is a problem in that the nuts are not evenly distributed in the meat jerky.

That is, in the process of mixing nuts with jerky, the nuts are not evenly distributed and distributed, so nuts are intensively distributed in any part of the jerky, so people who eat jerky cannot consume meat and nuts at the same time. A problem has arisen.

In addition, since the beef, which is meat, is made by slicing a thin slice of beef, a problem arises in that the jerky texture of the jerky is delivered to the ingested person.

Therefore, the present invention for solving the above problems is a measuring step of measuring the material for preparing the jerky according to the selected mass, the mixing step of compacting the measured meat, mixing it with the seasoning contained in pine nuts, and aging the meat for 24 hours. A primary aging step, a molding step of filling the inside of the molding frame so that the meat that has undergone the primary aging form a constant shape, and a drying step of drying the meat filled inside the molding frame with semi-dried jerky, As the second aging step (S6), in which the meat that has been dried is aged for 12 hours by a dry aging method, is prepared, the meat is mixed with seasoning containing pine nuts in the chopped state of the meat. Because it is manufactured, it is possible to eliminate the peculiar tough texture when eating beef jerky, and not only can improve the texture of the beef jerky, but also prepare beef jerky using minced meat to facilitate the consumption of beef jerky by children and the elderly. In the lower part of the forming mold, a pin is further formed to embed the pine nuts in meat at regular intervals, so that the pine nuts are evenly distributed in the prepared jerky. The purpose of the present invention is to provide a method of manufacturing a pine nut jerky so as to prevent the pine nuts from being gathered and to be simultaneously consumed with the pine nut when ingesting the jerky.

The present invention for achieving the above object,

A measurement step of preparing and preparing a material necessary for the production of jerky using a precision instrument;

After mixing the prepared ingredients for beef and mixing with seasonings including pine nuts;

A primary aging step of softening the meat by immersing the mixed meat for 24 hours;

A molding step of filling and molding the inside of the molding frame so that the meat that has undergone the primary aging has a constant shape;

A drying step of drying the meat filled in the forming frame 10 at 70° C. for 8 hours and then drying at room temperature for 10 hours to distribute the water evenly and to distribute the water evenly, and then drying the semi-dried jerky;

Characterized in that the semi-dried jerky after the drying step is a second aging step of aging for 12 hours by a dry aging (Dry Aging) method.

According to the present invention, the measurement step of measuring the meat according to the selected mass, the mixing step of compacting the meat that has been measured, mixing it with the seasoning contained in pine nuts, and the first aging step of aging the meat for 24 hours, Drying step of filling the inside of the molding frame so that the aged meat has a certain shape, drying step of drying the meat filled in the molding frame with semi-dried jerky, and drying the meat after the drying step It consists of the second aging step (S6), aged for 12 hours by the aging (Dry Aging) method, to prepare jerky, so when jerky is prepared, it is prepared by mixing meat with seasonings containing pine nuts. The unique tough texture can be eliminated, and the effect of improving the texture of the jerky can be expected.

In addition, since beef jerky is manufactured in a state of minced meat, children and the elderly can expect an effect that facilitates consumption of jerky.

Also, at the bottom of the forming mold, a pin is embedded in the meat at regular intervals to form a more evenly distributed pine nut in the prepared jerky, so that the appearance of the jerky can be made beautiful as well as one place of the prepared jerky. In addition to preventing the pine nuts from gathering, it is possible to expect an effect that can be consumed simultaneously with the pine nuts when ingesting the jerky.

In addition, since the stacked mold is separated from the mold after the drying step, it is possible to expect the effect that the pine nuts bound to the binding pin are naturally separated from the binding pin.

1 is a block diagram of a pine nut jerky manufacturing method of the present invention.
Figure 2 is a perspective view showing a molding frame of the present invention.
Figure 3 is a cross-sectional view of the molding frame of the present invention.
Figure 4 is a view showing the installed state of the molding frame of the present invention.
Figure 5 is a view showing a jerky produced by the pine nut jerky manufacturing method of the present invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to FIGS. 1 to 5 as follows.

According to the above drawings, the present invention,

A measurement step (S1) of preparing and preparing a material necessary for the production of beef jerky using a precision measuring instrument;

Mixing step (S2) of mixing the prepared ingredients for beef and seasoning including pine nuts;

A primary aging step (S3) of softening the meat by immersing the mixed meat for 24 hours;

A molding step (S4) of filling the inside of the molding frame 10 and forming the meat after completing the first aging to form a constant shape;

A drying step (S5) of drying the meat filled in the molding frame 10 at 70° C. for 8 hours and then drying at room temperature for 10 hours so that diffusion and moisture are evenly distributed and dried with semi-dried beef jerky;

Characterized in that the semi-dried jerky after the drying step (S5) is a second aging step (S6) for aging for 12 hours by a dry aging method.

The forming frame 10 includes a bottom plate 21;

It is formed along the upper outer circumferential surface of the bottom plate 21, the upper frame 21 is provided with a ventilation hole 24,

A partition wall 22 formed at equal intervals on the bottom plate 21 so as to partition the inside of the frame 21 to provide a filling groove 23 for filling meat;

Combination pins 30 are formed at equal intervals on the bottom surface of the bottom plate 21 so as to be located at the center of the filling groove 23 to join pine nuts. The pine nuts sandwiched in are configured to be buried in meat filled in the filling groove 23,

When separating the stacked mold 10, the coupling pin 30 is configured to be separated from the pine nuts.

In a process in which pine nuts are embedded in meat, a stopper portion 31 capable of preventing movement of the pine nuts by being pushed upwards is formed at a lower portion of the coupling pin 30.

1 is a block diagram of a pine nut jerky manufacturing method of the present invention, Figure 2 is a perspective view showing a molding frame of the present invention.

It is to accurately measure the mass of the material required for the production of jerky using a precision measuring instrument.

Only meat selected through the preparation step of preparing meat supplied from the outside is measured before the measuring step (S1) of measuring meat by a set mass using the precision measuring instrument.

When the meat is supplied through the transportation vehicle (cooling vehicle), the worker checks the temperature of the cooling vehicle, which is the transportation vehicle, and the external condition of the raw materials, and then receives the meat into the warehouse of a factory that manufactures beef jerky using meat. Meat is measured using a precision instrument.

The material necessary for manufacturing the jerky measured through the measuring step (S1) is mixed with the seasoning containing pine nuts through the mixing step (S2).

Before mixing the seasoning-containing seasoning and meat, the meat is mixed with the seasoning in a minced state using a meat hammer or the like.

At this time, the meat is made of beef, chicken, etc. In the present invention, it will be described as an example of manufacturing using beef.

Since the seasoning containing the pine nuts and meat are mixed in the minced state, it is possible to easily mix the seasoning containing the pine nuts and the meat.

The meat mixed with the seasoning containing the pine nuts is aged for 24 hours through the first aging step (S3) to soften the meat quality.

At this time, the meat is immersed in a liquid such as water and aged for 24 hours.

The meat that has been immersed and first matured is molded into a certain shape through a shaping step (S4), and the shaping step (10) is used for the shaping step (S4) as shown in (a) and (b) of FIG. 2. To do the molding work.

The forming frame 10 forms a square bottom plate 20 as shown in FIG. 2(a), and combines the frame 21 along the outer circumferential surface of the top surface of the bottom plate 20.

The filling groove 23 capable of filling the aged meat by forming and dipping the partition wall 22 partitioning the inside of the frame 21 at an equal interval to the bottom plate 20 is provided in the mold 10. Form at equal intervals.

On the bottom surface of the bottom plate 20 constituting the forming frame 10, coupling pins 30 capable of coupling each pine nut are formed at equal intervals, and the coupling pins 30 are formed by partition walls 22. Due to this, it is formed on the bottom surface of the bottom plate 20 so as to be positioned at the center of the filling groove 23 formed inside the frame 21.

As the coupling pin 30 is formed at the bottom of the bottom plate 20 so as to be located at the center of the filling groove 23, as in the process of stacking the forming frame 10 for the drying step (S5), as shown in FIG. Pine nuts coupled to the coupling pin 30 can be inserted at the same time as the arrangement of the meat filled in the filling groove 23 at regular intervals.

That is, after filling the meat mixed with the seasoning containing pine nuts into the filling groove 23 of the molding frame 10, the meat is dried to prepare a jerky that forms a certain shape.

In this way, the forming frame 10 is formed at the lower portion of the filling groove 23 so that the coupling pins 30 are formed at equal intervals, and after the pine nuts are respectively coupled to the coupling pins 30, the forming frame 10 is formed. Since it is combined to be stacked as shown in Figure 4, the pine nuts coupled to the coupling pin 30 can be arranged to be inserted at regular intervals into the meat filled in the filling groove 23, thereby through the drying step (S5) When preparing semi-dried jerky, it is possible to manufacture jerky with pine nuts arranged at regular intervals.

As described above, the stopper portion 31 is formed at the lower portion of the coupling pin 30 for inserting pine nuts into meat at regular intervals.

When the stopper portion 31 is formed to be stepped on the lower portion of the coupling pin 30, when pine nuts are buried in meat in a state coupled to the coupling pin 30, the upper portion of the pine tree is lowered to the bottom of the stopper portion 31. Since it is in close contact, it is possible to prevent the pine nuts from being pushed to the upper portion of the coupling pin 30.

At this time, the end of the coupling pin 30 is preferably formed to be located in the center of the filling groove 23, which is the center of the partition wall 22.

The pine nuts coupled to the coupling pin 30 are naturally separated from the coupling pin 30 when separating the stacked mold 10 because the meat fixes the pine nuts in the process of drying the meat through the drying step S5. will be.

At this time, in the center of the frame 21, as shown in FIGS. 2(a) and 2(b), the drying wind flows when the meat filling the inside of the mold 10 is formed by forming the flow groove 24 in the longitudinal direction. It flows in the inner and outer directions of the forming frame 10 through the grooves 24 to be dried.

In the drying step (S5), the laminated mold 10 is put in a dryer 40 as shown in FIG. 4 and dried.

In the drying step (S5), the meat is dried at 70° C. or higher for 8 hours, and then dried at room temperature for 10 hours, so that water can be evenly distributed to the meat.

At this time, the dryer 40 to dry the mold 10 by putting it in the drying chamber 40 so that the meat is filled is generally a technique, and detailed description will be omitted.

Meat dried in the mold 10 through the drying step (S6) is prepared by semi-dried beef jerky through a second aging step (S6), which is aged for 12 hours by a dry aging method. The prepared jerky is stored in a storage warehouse after packaging.

It is the bar of the prepared beef jerky after checking the mass before adding the inner packaging material.

10: forming frame, 20: bottom plate,
21: frame, 22: bulkhead,
23: filling groove, 24: ventilation hole,
30: coupling pin, 31: stopper portion,
40: dryer,

Claims (2)

A measurement step (S1) of preparing and preparing a material necessary for the production of beef jerky using a precision measuring instrument;
Mixing step (S2) of mixing the prepared ingredients for beef and seasoning including pine nuts;
A primary aging step (S3) of softening the meat by immersing the mixed meat for 24 hours;
A molding step (S4) of filling the inside of the molding frame 10 and molding the meat after the first aging forms a constant shape;
A drying step (S5) of drying the meat filled in the molding frame 10 at 70° C. for 8 hours and then drying at room temperature for 10 hours to distribute the water evenly and to distribute the moisture evenly;
A method of manufacturing pine nut jerky, characterized by comprising: a second aging step (S6) of aging the semi-dried jerky after drying step (S5) for 12 hours by a dry aging method.
The method according to claim 1, wherein the molding frame (10),
A bottom plate 21;
It is formed along the upper outer circumferential surface of the bottom plate 21, the upper frame 21 is provided with a ventilation hole 24,
A partition wall 22 formed at equal intervals on the bottom plate 21 so as to partition the inside of the frame 21 so that a filling groove 23 for filling meat is provided;
Combination pins 30 are formed at equal intervals on the bottom surface of the bottom plate 21 so as to be located in the center of the filling groove 23 to join pine nuts. The pine nuts sandwiched in are configured to be buried in meat filled in the filling groove 23,
When separating the stacked mold 10, the coupling pin 30 is configured to be separated from the pine nuts.
Pine nut jerky manufacturing method characterized in that the stopper portion 31, which can prevent the pine nuts from being pushed to the upper portion during the process of being buried in the meat, is stepped on the lower portion of the coupling pin 30 .

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