KR20200093725A - Seasoned meat and manufacturing method thereof - Google Patents

Abstract

The present invention relates to roasting meat and a manufacturing method thereof. The present invention relates to the roasting meat which has soft meat quality and minimizes smell of meat, and a manufacturing method thereof. In addition, an object of the present invention is to provide the roasting meat which can promote secretion of digestive enzymes when ingested and increase appetite and the manufacturing method thereof. In particular, by providing the roasting meat containing iron, vitamin A, and vitamin C, nutrients insufficient to be filled with roasting meat intake can be supplemented. The manufacturing method of the roasting meat includes a cutting step; a mixing step; a first ripening step; a packaging step; and a freezing storage step.

Description

Grilled meat and its manufacturing method{Seasoned meat and manufacturing method thereof}

The present invention relates to a meat for roasting and a method for manufacturing the same, and more particularly, to a meat for roasting and a method for manufacturing the meat, which has soft meat and minimizes the smell of meat.

In particular, the present invention relates to a roasted meat and a method of manufacturing the same to minimize contamination of meat by bacteria, bacteria, or other contaminated substances through a polyphenol component.

When eating meat such as beef or pork, they are cooked in soups such as soup or stew, but in other ways, they are grilled or steamed directly or indirectly on a fire such as beef bulgogi, beef ribs, pork ribs or pork bulgogi. There is also this, which is one of the eating methods that many people love because it has a unique taste compared to cooking it.

When grilling such meat, only the meat itself is roasted or cooked, and then eaten with salt or seasoning, but in this case, the seasoning is not applied deeply to the meat. In recent years, considering this point, a lot of seasoned meats are commercially available that consumers only need to cook right away by seasoning the meat in advance.

However, as the intake of these meats becomes more and more, and as time goes by, the conventional general seasoning becomes bored with the taste of meat roasts, and there is a lack to eliminate the peculiar smell of meat, so people who are sensitive to taste or smell Is still not very sweet food.

In addition, pork and pork, which are typical meats, have protein and fat as the main ingredients, and the protein content is about 15 to 17% and fat is about 10 to 34%. In pork fat, linoleic acid (vitamin F) is an essential fatty acid essential for brain tissue activity. ) Contains about 20% and is high in calories, so it is excellent as an energy source.

In addition, the protein of lean meat is known to be superior to cereals and legumes, and to eat the protein contained in 100 g of pork leg meat, it is said that 3 eggs and 700 ml of milk should be consumed.

In particular, pork is rich in vitamin B1, and its amount is known to be 10 times that of beef and 2 times that of brown rice.

However, the disadvantages of pork are high cholesterol in animal fats, which increases blood cholesterol levels, which can lead to adult diseases such as heart disease, high blood pressure, and arteriosclerosis, and high fat content has the disadvantage of causing rapid deterioration compared to other meats. have.

In addition, pork contains a lot of greasy and protein fiber, so it takes a long time to digest, and thus, food stays in the intestine for a long time, so there is a problem that it is prone to constipation because it interferes with smooth bowel movements.

A piece of pork, a piece of pork, is a part of the liver that is between the diaphragm and the liver that blocks the pig's stomach. The meat itself is made of thin muscle and covered with a tough skin, so it was not treated as lean meat. It is becoming very popular.

However, the gull meat is a part of the pork that has a strong smell among the parts of pork. Because of this, there is a drawback that it is difficult to ingest if the characteristic nurin is not removed.

Republic of Korea Registered Patent Publication No. 10-0557026'Meat composition for aging meat containing apples and meat aged with the spice composition for meat aging'

In order to solve the above problems, the present invention includes a essential oil component having a high antiseptic and antibacterial effect, so that the growth of bacteria or bacteria can be suppressed, and the meat for roasting and the preparation of the meat can be removed. The purpose is to provide a method.

In addition, there is an object to provide a meat for roasting and a method of manufacturing the same that can promote the secretion of digestive enzymes when ingested and promote appetite.

In particular, the present invention has an object to provide a meat for roasting and a method for manufacturing the meat for suppressing carcinogens generated when roasting the meat by providing a meat for roasting containing beta-carotene having an anti-cancer effect. .

In order to achieve the above object, the method for preparing meat for roasting according to the present invention includes a cutting step of slicing meat, a step of mixing the cut meat and seasoning, and aging the seasoned meat with the seasoning. 1 aging step, a packaging step for packaging the aged meat and a frozen storage step for storing the packaged meat by rapid freezing.

Further, the cutting step may be performed by slicing the meat in a diagonal direction to a thickness of 13 to 16 mm.

In addition, the seasoning of the seasoning step, the meat 100 parts by weight, sesame oil 3 to 6 parts by weight, liver garlic 2.5 to 5 parts by weight, sugar 2 to 5 parts by weight, salt 0.5 to 1 parts by weight, pepper powder 0.1 to 0.3 parts by weight, sodium L-glutamate may be formulated in 0.1 to 0.3 parts by weight.

In addition, the seasoning of the seasoning step, the meat 100 parts by weight, may further be compounded by further containing 1 to 8 parts by weight of the lobule powder.

In addition, the cotyledon powder of the crushing step includes: a washing step of washing the cotyledon, a freezing step of freely storing the washed cotyledon, a drying step of freeze-drying the frozen cotyledon, and the lyophilized cotyledon. It can be prepared in a crushing step to pulverize to powder.

In addition, the lyophilization step may be performed at a temperature of 5 to 10° C. for 14 to 22 hours starting at a drying temperature of -35 to -25° C. and reaching 25 to 35° C. for 14 to 22 hours.

In addition, after the aging step, 100 parts by weight of the meat, 5 to 10 parts by weight of cotyledon oil may further include an oil coating step of coating the cotyledon oil on the surface of the meat.

In addition, after the oil coating step, may further include a second aging step of aging the meat containing the cotyledon oil.

In addition, the aging step, can be carried out for 6 to 10 hours at a temperature of -2 to 2 ℃.

In addition, the packaging step, the pre-heated packaging film may be carried out as a skin packaging for packaging in close contact with the meat under vacuum pressure.

By the above solution, the present invention has the advantage of providing a roasting meat containing iron, vitamins A, and vitamin C, and supplementing the nutrients insufficient for meat roasting.

By including essential oil components having high antiseptic and antibacterial effects, it is possible to suppress the growth of bacteria or bacteria, thereby preventing food poisoning, and it is possible to remove the smell of pork through essential oil components.

In addition, it is possible to prevent indigestion due to meat intake by promoting the secretion of digestive enzymes during ingestion, and can improve appetite, thereby improving preference.

In particular, the present invention has the advantage of suppressing carcinogens that occur when roasting meat by providing roasted meat containing beta-carotene (β-carotene), which has an anti-cancer effect, and natural killer cells that find and remove only cancer cells It has the advantage of increasing the activity of anti-cancer effect.

In addition, the present invention has the effect of preventing the adult disease by reducing the deposition of cholesterol by providing a coating with linolenic acid (Linolenic acid).

Therefore, the present invention can provide a delicious meat roast that has high preference, can slow down the decay rate, and has anti-cancer effects, insufficient nutritional supplements, and concerns about cholesterol.

1 is a flowchart of a method for preparing meat for roasting according to an embodiment of the present invention.
Figure 2 is a flow chart for a method of manufacturing meat for roasting according to another embodiment of the present invention.

Before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be interpreted as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention. And should be interpreted as a concept.

Throughout this specification, when a member is said to be positioned “on” another member, this includes not only the case where one member abuts another member, but also the case where another member exists between the two members.

Throughout this specification, when a part “includes” a certain component, it means that the component may further include other components, not to exclude other components, unless specifically stated otherwise.

In each step, the identification code is used for convenience of explanation. The identification code does not describe the order of each step, and each step can be executed differently from the specified order unless a specific order is clearly stated in the context. have. That is, each step may be performed in the same order as specified, or may be performed substantially simultaneously, or in the reverse order.

Hereinafter will be described in more detail with respect to the roasting meat of the present invention and a method of manufacturing the present invention through a preferred embodiment of the present invention.

The meat for roasting according to the present invention is a cutting step of slicing pork (hereinafter referred to as'meat'), a step of mixing meat and seasoning, a first step of aging the seasoned meat, and aged meat It may be manufactured through a packaging step of packaging and a frozen storage step of storing the packaged meat at a low temperature.

The meat of the meat for roasting according to the present invention will be described as an example of a gull, but is not limited thereto, and may be other parts or other meat.

Prior to explaining the cutting step, the present invention may perform a removing step of removing the tough skin and impurities covered in meat. The removal step can be removed through a peeler (not shown).

The cutting step is a step of slicing the meat into a certain size and thickness, and preferably cutting to a thickness of 13 to 16 mm, preferably to a thickness of 15 mm. In particular, it is desirable to slice in the diagonal direction, which is to soften the texture of the meat by combing and cutting the texture of the meat.

The meat for roasting according to the present invention is preferably 300 g to 500 g, preferably 400 g of meat, and finally packaged.

The seasoning step is a step of mixing the raw materials of a seasoning that will further enhance the richness of the meat and seasoning the meat.

The seasoning used in the seasoning step according to the present invention is 100 parts by weight of meat, 3 to 6 parts by weight of sesame oil, 2.5 to 5 parts by weight of garlic, 2 to 5 parts by weight of sugar, 0.5 to 1 parts by weight of salt, and pepper powder 0.1 to 0.3 parts by weight, may be made of a composition of 0.1 to 0.3 parts by weight of sodium L-glutamate, 10 to 20 parts by weight of soy sauce, 10 to 15 parts by weight of purified water, 10 to 15 parts by weight of sake, 5 to 10 parts of onion as needed Part, any one of 2 to 6 parts by weight of ginger may be further included.

The seasoning of the meat for roasting according to the present invention may contain cotyledon powder.

Cotyledon is a plant similar to perilla, commonly referred to as perilla, with stems of about 20 to 70 cm and purple. The leaves are broad egg-shaped, and the edges are serrated.

It is known that the deeper the purple leaves, the higher the medicinal effect, and the better it is to radiate purple to the leaves.

It has been cultivated as an edible or medicinal plant since ancient times, and grows in fields all over the country and is also cultivated in farms. Jaso has many pharmacological effects, such as antipyretic, sweating, dry stomach, and detoxification. Soso seeds, stems, leaves, etc. are all used for medicinal purposes.

As a nutrient, minerals such as calcium and iron are abundant, and vitamins are also abundantly contained in vitamins A. B1, B2, and C.

In particular, the cotyledon contains aromatic essential oil components such as perillaldehyde and limonene, which have antibacterial and antiseptic properties and can inhibit the growth of bacteria or bacteria, thereby preventing food poisoning. There is an effect that can eliminate the smell of meat according to the present invention.

In addition, it is possible to prevent the indigestion of modern people who frequently consume meat by promoting the secretion of digestive enzymes during ingestion, and improve the palatability of the meat for roasting according to the present invention because it contains ingredients that enhance appetite.

In addition, it contains beta-carotene, which is a flavonoid component. Beta-carotene is known to have an anti-cancer effect by enhancing the activity of natural killer cells that find and remove only cancer cells, and carcinogenesis that occurs when roasting meat. Substances can be suppressed.

When meat is grilled, benzopyrene is produced, but the benzopyrene component of blackened meat is known as a carcinogen.

Hereinafter, a method of manufacturing the cotyledon powder contained in the seasoning of the present invention will be described.

The cotyledon powder according to the present invention is a washing step of washing the cotyledon, a freezing step of cryopreserving the washed cotyledon, a drying step of freeze-driing the stored cotyledon, and a crushing step of lyophilizing the cotyledon. Can be manufactured.

The washing step is intended to remove impurities such as pesticides and soil contained in the cotyledon, and can be performed by immersing in vinegar-mixed water for 10 minutes to 30 minutes and then washing in running water at 10 to 20°C. have.

In addition, the washing step may remove impurities by washing with functional water (water containing minute oxygen bubbles that are not visible to the naked eye) containing nano bubbles having a sterilization, antibacterial effect, anthelmintic effect, and cleaning effect.

Compared with microbubbles, the function water containing nano bubbles has a diameter of 50 μm or less, while microbubbles can supply dissolved oxygen and perform only water purification functions, while the diameter is less than 1 μm (1 micrometer: 1 millionth of a meter). As a very fine bubble of nano bubbles, there is a characteristic difference that can promote sterilization or deodorization function and physiological activity of crops in addition to the dissolved oxygen supply and water purification functions of the micro bubbles. Can be used to wash the lobule.

In addition, the washing step may be performed by immersing in an aqueous solution containing 10 to 500 ppm of sodium hypochlorite for 1 to 4 hours, followed by washing with running water at 10 to 25°C.

Subsequently, the freezing step is a step of freezing and storing the lobule in a deep freezer.

In the freezing step, it is preferable to lower the water activity of the lobule due to the temperature drop, thereby making it difficult for the microorganism to reproduce, thereby preventing deterioration.

The freezing step is preferably stored by rapid freezing at a temperature of -50 to -40°C for 24 to 48 hours, but is not limited thereto, and can be adjusted to an appropriate time according to the rapid freezing temperature.

This can prevent and prevent tissue destruction of the lobule.

In addition, before the freezing step, the present invention may further include a squeezing step, and the squeezing step is a step in which the lobule is put in a juicer (not shown) and compressed to filter.

The juicer of the juice stage may include, for example, a juicer (not shown) for extracting juice by compressing the cotyledon, and a storage unit (not shown) for storing the filtered juice of solids. The juicer is a well-known technique commonly performed, and detailed description is omitted herein.

The cotyledon filtered through the juice stage may be frozen through a freezing step while being filled in a stereotypic tray (not shown).

The cotyledon powder according to the present invention can be produced through a freezing step after performing either a washing step or a juice step, and can be prepared by performing a freezing step without going through both the washing step and the juice step.

Next, the drying step is a step of sequentially increasing the temperature of the cotyledon after the freezing step by time to sublimate the ice of the cotyledon to remove moisture.

It is preferable to dry the frozen cotyledon by lyophilization. Freeze-drying is a drying method that freezes the raw material and rapidly vacuums it to sublimate the ice to maintain the maximum quality of the raw material and dry it. Fruits, vegetables, vegetables, grains, etc., where the raw material itself maintains its structure, can be easily dried without significantly changing its structure.

Specifically, the drying step of the present invention is preferably performed by starting at a temperature of -35 to -25°C and sequentially increasing the temperature to 25 to 35°C, and the freeze-drying time is 14 to 22 hours in total. Freeze-drying can be performed by gradually increasing the temperature over time.

More preferably, it is performed for 14 to 22 hours under a vacuum pressure of 0.5 mbar or less, first performing a first drying step of maintaining the freezing temperature at -35 to -25°C for 30 minutes, after which the freezing temperature is -30. The second drying step is performed by setting the time from reaching to -20°C to 100 minutes. For example, the time required for the freezing temperature of -35°C to increase to -30°C is 100 minutes.

Subsequently, a third drying step of raising the temperature to -20 to -10°C for 100 minutes, a fourth drying step of increasing the temperature to -10 to -0°C for 100 minutes, and a fifth drying step of raising the temperature to 0 to 10°C for 100 minutes. , 6th drying step to heat up to 10 to 20°C for 100 minutes, 7th drying step to heat up to 20 to 30°C for 100 minutes, 8th drying step to heat up to 25 to 35°C for 100 minutes, finally, 8 After the drying step, it is carried out, including the ninth drying step of maintaining the temperature of 25 ℃ to 35 ℃ for the remaining time. Remaining time means that the total set execution time is 22 hours, and if the time taken to the 8th drying step is 12 hours and 10 minutes (730 minutes), 9 hours and 50 minutes minus 22 hours and 12 hours and 10 minutes. it means.

The above-described freeze drying conditions can be adjusted to a suitable time according to the vacuum pressure and freezing temperature.

The crushing step is a step of pulverizing the freeze-dried cotyledon as described above with a grinder (not shown) for 5 to 10 seconds.

The grinding time can be adjusted according to the amount of lobule. As described above, the cotyledon powder has the advantage of being easily blended with the seasoning of the meat for roasting because fine bubbles are formed in the place where the ice was.

The cotyledon powder prepared as described above is included in the seasoning step, 100 parts by weight of meat, and 1 to 8 parts by weight of cotyledon powder.

The seasoning of the seasoning step according to the present invention is preferably blended in proportion to the weight part of the cotyledon powder and the weight part of sugar.

For example, when 1 to 2 parts by weight of cotyledon powder is added, 2 parts by weight of sugar is added, when 3 to 4 parts by weight of cotyledon powder is added, 3 parts by weight of sugar is added, and 5 to 6 cotyledon powder is added. When added, 4 parts by weight of sugar is added, and when 7 to 8 parts by weight of cotyledon powder is added, 5 parts by weight of sugar is preferably added.

This is because the cotyledon contains a bitter taste, and the seasoning according to the present invention may further include 2 to 5 parts by weight of starch syrup and 1 to 3 parts by weight of cola as needed.

On the other hand, the cotyledon powder is preferably blended with meat to mix with the seasoning, but it can also be attached to the surface of the meat seasoned with the seasoning except the cotyledon powder.

The method of attaching the cotyledon powder to the surface of the meat may be performed by sprinkling the cotyledon powder on the seasoned meat, or by mixing the seasoned meat and the cotyledon powder, but is not limited thereto. Various methods can be performed as long as the lobular powder can be attached.

The present invention comprising such a cotyledon, by providing roasted meat containing the pharmacological efficacy of the cotyledon, can effectively remove the smell of pork, inhibit the growth of bacteria to slow the spoilage rate and food poisoning and adult diseases There is an advantage that can be prevented.

Next, the first aging step is a step of securing the tenderness of the meat by aging the marinated meat at a low temperature after passing through the limping step and making the seasoning well.

In the first aging step, it is preferable to proceed for 8 hours to 10 hours at a refrigeration temperature of -2 to 2°C for removing meat odor and removing job odor.

The meat for roasting according to the present invention is preferably aged for 10 hours, and it is possible to mature for a longer time than the meat for general roasting through perillaldehyde and limonene, which are essential oil components of the lobule.

Roasting meat can increase the tenderness as it matures, and it is effective to cut and cut the seasoning, but the deterioration progresses over time. However, the meat for roasting according to the present invention slows down the spoilage rate by using the lobule, so it can be aged for a longer time, so it becomes a meat for roasting with a deeper taste.

In the method for preparing meat for roasting according to the present invention, after the first aging step, a coating step of coating the lobular oil on the surface of the meat may be performed.

The cotyledon oil can be used as at least one of cotyledon leaf oil made of cotyledon leaves or cotyledon seed oil made of seeds of cotyledon, but in the present invention, cotyledon seed oil is preferably used.

Cotyledon seed oil is preferably squeezed by roasting at a high temperature with a seed roasting device (not shown), or by frying at a low temperature to minimize the generation of benzopyrene components.

Cotyledon oil, which is made from the leaves of cotyledon or the seeds of cotyledon, contains linolenic acid, which can reduce the deposition of cholesterol and prevent adult diseases, and make an oil film on the surface of the meat to suppress the spoilage of meat. It has an effect.

The cotyledon oil accounts for more than 90% of high-quality unsaturated fatty acids such as oleic acid, gamma linolenic acid, and alpha-linolenic acid.

Omega-6 line gamma linoleic acid is not biosynthesized in the body when ingested, and omega-3 line alpha linolenic acid is a highly unsaturated fatty acid, which is 63%, the highest among oil crops. Omega-3 fatty acids, such as eicosapentaenoic acid (EPA) and docaosahexaenoic acid (DHA), inhibit biosynthesis of eicosanoids that cause adult diseases such as hypertension and allergic diseases, and have bioregulation functions such as improved learning ability and longevity. It is known to prevent aging of blood vessels and to prevent arteriosclerosis by lowering blood cholesterol levels.

In the coating step, it is possible to coat the meat and cotyledon oil in the same way as seasoning the meat.However, to prevent the seasoning from escaping from the meat, apply the cotyledon oil to the meat or , It is desirable to coat the tray with the lobster oil by dipping the meat and then removing it.

Roasted meat according to the present invention coated with cotyledon oil has a high preference and can slow down the spoilage rate, thereby preventing food poisoning infection and long-term storage, anticancer effect, insufficient nutrient replenishment, and reduced concern for cholesterol. It has the advantage of providing delicious food.

After the coating step, a packaging step of packaging to commercialize the coated meat may be performed, and a frozen storage step of storing the packaged meat at a low temperature may be performed.

The packaging step is a step of sealing and packaging the finished meat until the coating step, and it is preferable that the pre-heated packaging film is carried out with a skin packaging for packaging in close contact with the meat under vacuum pressure. Through this, it is possible to prevent the shape from being deformed due to the shaking occurring during distribution, and it is possible to prevent the product from being mistaken for being a low-quality product by spreading seasoning in the remaining space inside the packaging material and making it look dirty.

The freezing storage step is a step of freezing under freezing conditions of -20 to -15°C or less.

If the method for preparing meat for roasting according to the present invention does not include the above-described coating step, the above-mentioned packaging step and freezing storage step are performed after the first aging step, but before the packaging step, that is, the meat subjected to the coating step A second aging step of aging may be further included.

This is to prevent the linolenic acid from being cut by aging the meat coated with cotyledon oil at a low temperature, and is preferably performed at a refrigeration temperature of -2 to 2°C for 6 to 8 hours.

The meat for roasting according to the present invention is preferably aged for 6 hours in the second aging step, and it is possible to mature for a longer time than the meat for general roasting through perillaldehyde and limonene, essential oil components of the cotyledon. .

When the second aging step is included, meat subjected to the second aging step is subjected to the above-described packaging step and freezing storage step.

Frozen roasted meat has a better texture because the loss of gravy is minimized by the cotyledon oil coated on the surface of the meat even when thawed, and the flavor and flavor of the cotyledon can be enjoyed even if separate vegetables are not consumed at the same time as meat. I can feel it.

The present invention is not limited to the specific embodiments and descriptions described above, and various modifications can be carried out by anyone having ordinary knowledge in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. And such modifications are within the protection scope of the present invention.

[Example 1]

Roasted meat with sesame leaf powder

Prepare 400 g of meat sliced diagonally to a thickness of 15 mm, 100 parts by weight of meat, 5.7 parts by weight of sesame oil, 3.2 parts by weight of garlic, 4.1 parts by weight of sugar, 0.7 parts by weight of salt, 0.2 parts by weight of pepper powder, and sodium L-glutamate Seasoning consisting of 0.2 parts by weight of the composition was mixed with meat. When the manufacturing process of the cotyledon powder is described, the cotyledon is immersed in water mixed with vinegar for 15 minutes, washed with 10°C flowing water, and rapidly frozen at -40°C for 24 hours, followed by freeze-drying. Was performed. Lyophilization was performed for a total of 14 hours at a vacuum pressure of 0.5 mbar, first 30 minutes drying at a temperature of -35°C, 100 minutes drying until a temperature of -30°C was reached, and a temperature of -20°C was reached. Dry for 100 minutes until it reaches a temperature of -10℃, Dry for 100 minutes until it reaches a temperature of 0℃, Dry for 100 minutes until it reaches a temperature of 10℃, Dry for 100 minutes until it reaches a temperature of 10℃, Temperature of 20℃ It was dried for 100 minutes until reaching, and then dried for 100 minutes until reaching a temperature of 25°C, and finally dried at a temperature of 25°C for the remaining time of 110 minutes. The freeze-dried cotyledon was ground and pulverized for 5 seconds to include 5 parts by weight in the above-mentioned seasoning. Lastly, the meat mixed with the seasoning containing the cotyledon powder was aged for 10 hours at a temperature of -2°C, and then kept refrigerated.

[Example 2]

Meat containing lobule powder and lobule oil

In Example 1, the seasoning and seasoned meat containing the cotyledon powder were coated with cotyledon seed oil, aged at a temperature of -2°C for 6 hours, and then refrigerated.

[Comparative Example 1]

General roasting meat

In Example 1, after mixing the meat with seasoning except for the lobule powder, after aging, it was refrigerated.

[Experimental Example]

Sensory test

Roasted meats prepared through Examples 1, 2 and Comparative Example 1 were cooked at intervals of 1 day to investigate changes in taste (including meat and odor) and degree of spoilage. The change in taste and aroma was scored by 20 professional panelists (10 males, 10 females) according to the following criteria, and the average was calculated.

0 points: With respect to taste, the flavor is low and the meat is badly caught. Regarding the degree of decay, the deteriorated taste and aroma due to decay

5 points|pieces: With respect to a taste, the flavor is high and there is no meat smell. With regard to the degree of decay, the deteriorated taste and aroma are not felt

Table 1 shows the evaluation results of the taste and the degree of decay.

1 day 2 days 3 days 4 days 5 days 6 days 7 days flavor Corruption
Degree flavor Corruption
Degree flavor Corruption
Degree flavor Corruption
Degree flavor Corruption
Degree flavor Corruption
Degree flavor Corruption
Degree Example 1 4.6 5.0 4.5 5.0 4.4 4.8 4.2 4.5 3.8 4.1 3.3 3.4 2.7 2.8 Example 2 4.3 5.0 4.3 5.0 4.2 4.9 4.2 4.7 3.9 4.4 3.5 3.9 3.2 3.4 Comparative Example 1 4.4 5.0 4.4 4.8 3.9 4.0 3.6 3.6 3.0 2.9 2.3 2.2 2.1 1.6

As shown in Table 1, the meat for roasting prepared through Example 1 was found to have significantly lowered the average score for taste from day 5, and the average score for spoilage was also significantly reduced from day 5 Became.

On the other hand, for the meat for roasting prepared through Example 2, it was found that the average score for taste was significantly lowered from the 6th day, and the average score for the degree of decay was also significantly lowered from the 6th day.

On the other hand, in Comparative Example 1, it was confirmed that the average score for taste began to decrease significantly from the third day, and the average score for flavor also began to decrease significantly from the third day.

In the case of Example 1, compared to Example 2 coated with cotyledon seed oil, the evaluation of the initial taste was found to be better than Example 2, but it was confirmed that Example 2 was superior to Example 1 in the anti-corrosion effect. In comparison, in the case of Comparative Example 1, the evaluation of the initial taste was confirmed to be lower than Example 1 and Example 2, and it was confirmed that spoilage also progressed faster than Example 1 and Example 2. In conclusion, Example 1 and Example 2, it was confirmed that the superiority of the anti-corrosion effect is remarkable than Comparative Example 1, it was confirmed that the taste is also superior to Comparative Example 1 due to the slow decay rate.

Claims (10)

A cutting step of slicing meat;
A step of mixing the cut meat and seasoning;
A first aging step of ripening the seasoned and seasoned meat;
A packaging step of packaging the aged meat; And
A frozen storage step of storing and storing the packaged meat by rapid freezing.
According to claim 1,
The cutting step,
Method for preparing meat for roasting, which is performed by slicing the meat in a diagonal direction to a thickness of 13 to 16 mm.
According to claim 1,
The seasoning of the seasoning step,
100 parts by weight of the meat, 3 to 6 parts by weight of sesame oil, 2.5 to 5 parts by weight of liver garlic, 2 to 5 parts by weight of sugar, 0.5 to 1 part by weight of salt, 0.1 to 0.3 parts by weight of pepper powder, 0.1 to L-glutamate Method for preparing meat for roasting, characterized in that it is blended in 0.3 parts by weight.
According to claim 3,
The seasoning of the seasoning step,
Method of manufacturing meat for roasting, characterized in that it is further blended with 100 parts by weight of the meat, 1 to 8 parts by weight of cotyledon powder.
According to claim 3,
The cotyledon powder of the blending step,
Washing step of washing the lobule;
A freezing step of storing the washed lobule frozen;
A drying step of freeze-drying the frozen lobules; And
Grinding step of pulverizing and pulverizing the lyophilized cotyledon;
The method of claim 5,
The lyophilization step,
Starting at a drying temperature of -35 to -25°C and heating at 5 to 10°C for 14 to 22 hours until 25 to 35°C, the method for preparing meat for roasting.
According to claim 1,
After the aging step,
A method for preparing meat for roasting, further comprising: an oil coating step of coating the surface of the meat on the surface of the meat by mixing 5 to 10 parts by weight of the cotyledon oil.
The method of claim 7,
After the oil coating step,
The second aging step of aging the meat containing the lobule oil; Roasted meat manufacturing method further comprising.
The method of any one of claims 1 and 8,
The aging step,
Method for roasting meat, characterized in that for 6 to 10 hours at a temperature of -2 to 2 ℃.
According to claim 1,
The packaging step,
Method of manufacturing meat for roasting, characterized in that the preheated packaging film is carried out by skin packaging to be packed in close contact with the meat under vacuum pressure.

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