KR20210054152A - manufacturing method of pork jerky - Google Patents

Abstract

The present invention relates to a method for manufacturing pork jerky, which comprises: a first step of cutting raw pork; a second step of slicing the cut raw pork; a third step of inserting 91 to 94 parts by weight of the sliced raw pork, and sub-ingredients including 250 to 464 parts by weight of jerky seasoning, 164 to 167 parts by weight of brown sugar, and 20 to 161 parts by weight of additives to a tumbler to perform tumbling; a fourth step of low-temperature aging the tumbled semi-finished product at 2 to 4℃ for 1 hour to 24 hours; a fifth step of hanging the aged semi-finished product on a jerky stick to load the same on a trolley; a sixth step of putting the loaded product into a smoker to perform smoking and drying at 60℃ for 1 hour, at 65℃ for 30 minutes, at 70℃ for 30 minutes, at 75 to 78℃ for 30 minutes, and at 85℃ for 60 minutes; a seventh step of cooling the smoked-dried product under a humidity of 40 to 45% for 2 to 3 hours; and an eighth step of measuring and packaging the cooled product according to a packaging standard. According to the present invention, an optimal ratio of the raw pork and the sub-ingredients included in the jerky and optimal smoke-drying conditions are provided so that the moisture content of the jerky is maintained at 40%, thereby providing an advantage of providing excellent flavor and soft texture.

Description

Manufacturing method of pork jerky {manufacturing method of pork jerky}

The present invention relates to a method of manufacturing pork jerky, and relates to a pork jerky that provides a soft meat jerky by maintaining the moisture content of the finished jerky in the 40% range so that anyone of all ages can enjoy it.

In general, jerky is a stored food obtained by slicing raw meat and seasoning and drying it. It was recognized as a valuable food.

Currently, various research and development on beef jerky are in progress in order to meet the diverse tastes and demands of consumers, and recently, many simple processed foods such as snacks and snacks are also released so that they can be easily accessed on non-special days. Has become.

The beef jerky has been mainly used as raw meat, but in recent years, pork is also used, or a mixture of pork and beef is also used.

The general method of manufacturing beef jerky has been produced by thinly slicing the meat of the buttocks or hind legs of beef and pork, seasoning and aging them, and drying them at high temperature for a long time to contain about 20% to 25% of moisture.

In order to further enhance the flavor, chemical seasonings such as sodium L-glutamate may be added, preservatives may be used for long-term storage, and color developing agents may be added to improve the color.

Jerky prepared in this way has a disadvantage that it is inconvenient to eat for those with poor teeth due to its low moisture content.It is dried at high temperature, so nutrients are lost when dried, and various preservatives, coloring agents, and chemical seasonings are used, so a large amount of jerky is used. There are problems that are harmful to health when using it.

In order to solve this problem, the conventional "Method of manufacturing healthy jerky with soft meat" (Korean Patent Office Registration No. 10-1006566), etc. There is one that provides healthy jerky with a soft meat quality by drying it for a short time at a low temperature so that its water content is 45% to 50%.

However, this manufacturing method can preserve moisture contained in the jerky to some extent by drying at a low temperature of 40°C. However, since sterilization is not performed properly, there is a hassle to perform a separate sterilization operation, and the sterilization operation after packaging is required. Therefore, there is a risk of deterioration during storage and distribution.

In addition, there is a problem in that the flavor of jerky is deteriorated due to the use of natural seasonings, and in order to solve this problem, there is a problem that a chemical seasoning including salt must still be added.

The present invention is to solve the above problems, by presenting the optimum ratio of raw meat and subsidiary material addition amount and the optimal smoke drying conditions accordingly, so that the moisture content of the jerky is maintained in the 40% range to provide excellent flavor and soft meat quality. Its purpose is to provide a method for producing pork jerky.

In order to achieve the above object, the present invention has a first step of shaping the pork raw meat, [the second step of slicing the standard raw meat, 91 to 94 parts by weight of the minced raw meat, and jerky seasoning 250 to 464 A third step of tumbling by putting 164 to 167 parts by weight of brown sugar and 020 to 161 parts by weight of additives into a tumbler and tumbling the finished semi-finished product at 2℃~4℃ at 1

The fourth step of low-temperature aging for a period of time to 24 hours, the fifth step of loading the finished semi-finished product on a trolley by hanging it on a jerky stick, and putting the loaded product in a smoker at 60℃ for 1 hour at 65℃. The sixth step of smoke drying treatment for 30 minutes, 70℃ for 30 minutes, 75℃~78℃ for 30 minutes, and 85℃ for 60 minutes. A method of manufacturing pork jerky, characterized in that it comprises a seventh step of cooling for 3 hours and an eighth step of weighing and packaging the product after cooling according to packaging standards, as its technical gist.

In addition, the additives in the third step include chili powder 018 to 020 parts by weight, chili powder 015 to 017 parts by weight, caraway 008 to 010 parts by weight, and black pepper powder 008 to 010 parts by weight. It is preferable that a taste additive is further added. In addition, to the chili flavor additive, 01 to 015 parts by weight of cheongyang red pepper are further added to control the spicy taste.

In addition, in the third step, any one of 5 to 10 parts by weight of garlic slice, 3 to 5 parts by weight of mushroom slice, 2 to 3 parts by weight of ginseng slice, 5 to 10 parts by weight of curry powder, or a mixture thereof is further added. It is desirable.

In addition, in the third step, 2 to 3 parts by weight of the Schisandra chinensis stock solution or 1 to 2 parts by weight of green tea powder is further added, and in the third step, 1 to 5 parts by weight of deep sea water or sea salt is further added. It is desirable.

In addition, in the fourth step, it is preferable to apply the propolis undiluted solution to the surface of the semi-finished tumbling and then aging at low temperature, and in the fourth step, mix 20 parts by weight of a fruit enzyme solution or an herbal enzyme solution with respect to 10 parts by weight of the propolis undiluted solution. It is preferable to apply it together.

As described above, it is preferable that the water content of the product that has been cooled in the eighth step according to the present invention is 40% to 45%.

The present invention proposes the optimum amount of raw meat and subsidiary added in the conventional jerky, and the optimal smoke-drying conditions according thereto, so that the moisture content of the jerky is maintained in the 40% range, thereby providing excellent flavor and soft meat quality. It works

In addition, the moisture content of the finished jerky is maintained in the 40% range to provide a soft meat jerky, and by adding subsidiary materials, the shelf life and quality guarantee period are rather extended, providing a jerky that can be enjoyed by all men and women of all ages. It works.

In addition, by controlling the spicy taste using chili flavor additives, etc., it is possible to provide jerky that satisfies various needs of consumers, and various mixed materials are provided in a sliced form, further diversifying the flavor and texture of jerky and In addition, various functional foods were added to supplement nutrients lacking in jerky, and deep sea water or sea salt was added during processing to minimize sodium content and provide jerky with increased mineral content.

In addition, by applying the propolis undiluted solution to the surface of the jerky and aging it, it is possible to prolong the shelf life and storage period of the jerky by inhibiting the propagation of harmful bacteria. There is an effect that can be minimized.

Figure 1-A flow chart for the manufacturing method of pork jerky according to the present invention.

The present invention minimizes the use of preservatives, colorants, and chemical seasonings contained in conventional jerky, and relates to a jerky manufactured using only pork. It relates to pork jerky that provides jerky meat for everyone, regardless of age or sex.

In addition, by controlling the spicy taste using chili flavor additives, etc., it is possible to provide jerky that satisfies various needs of consumers, and various mixed materials are provided in a sliced form, further improving the flavor and texture of jerky, Various functional foods were added to supplement the nutrients lacking in jerky, and by using deep sea water or sea salt to minimize sodium content and maximize mineral content, the functionality of jerky was strengthened.

In addition, by applying the propolis undiluted solution to the surface of the jerky and aging it, it is possible to prolong the shelf life and storage period of the jerky by inhibiting the propagation of harmful bacteria. It was done so that it can be minimized.

Hereinafter, with reference to the accompanying drawings for the present invention will be described in detail. 1 is a flow chart for a method of manufacturing pork jerky according to the present invention.

As shown, the first step of shaping the pork raw meat, the second step of slicing the shaped raw meat, 91 to 94 parts by weight of the minced raw meat, 250 to 464 parts by weight of jerky seasoning, brown sugar 164 -167 parts by weight and additives 055 to 161 parts by weight of the subsidiary material in the tumbler and the third step of tumbling, and the tumbling semi-finished product at 2℃~4℃ at low temperature for 1 to 24 hours

The fourth step of ripening, the fifth step of placing the finished semi-finished product on a jerky stick and loading it on a trolley, and putting the finished product in a smoker for 1 hour at 60℃, 30 minutes at 65℃, at 70℃ The sixth step of smoke-drying treatment for 30 minutes, 75℃~78℃ for 30 minutes, and 85℃ for 60 minutes, and the product cooling the smoke-dried product under 35%~45% humidity for 2~3 hours. It is preferable to include step 7 and an eighth step of weighing and packaging the cooled product according to the packaging standard.

First, a specific part of pork is formed into raw meat (Step 1).

Fat is removed from the refrigerated pork and shaped into raw meat. Here, the part of pork used as raw material is used after using a part with little fat or after removing more than 90% of the fat.

In particular, the alfuji part of the hind legs of pork has almost no fat content, so when it is made from jerky, its flavor and texture are excellent, and it has the advantage of long-term storage and distribution. These alfuji portions have a relatively low consumption compared to pork belly or moksim, and thus have an advantage of being inexpensive. Pork loin or tenderloin can also be used if necessary.

Pork in the present invention uses only antibiotic-free pigs (Jeju), organic pigs, acorn-fed Iberico pigs (no Omega 6, rich in omega 3), and germanium drinking water, and is healthy even when ingested continuously. It can provide jerky that is not harmful to the body, and the standard raw meat is shredded (2nd step).

In this process, the final shape of the jerky is determined, and the raw meat is uniformly cut to the size and thickness of the jerky to be provided. In other words, the raw pork meat can be cut into pieces or cut into a certain size and thickness and then beaten with a knife to soften the quality of the meat.

In addition, if necessary, it may be seasoned with salt or soy sauce, pepper, sugar, etc., and a certain amount of liquor may be sprayed to remove odor.

Then, a step of tumbling is performed by adding subsidiary materials such as the minced raw meat and jerky seasoning, brown sugar and additives. (Step 3)

Here, tumbling is a process in which the above ingredients are rubbed evenly, so that the seasoning is cut evenly and the raw meat is made softer.

In the tumbling process, 91 to 94 parts by weight of the chopped raw meat, 250 to 464 parts by weight of jerky seasoning, 164 to 167 parts by weight of brown sugar, and 020 to 161 parts by weight of an additive are added to a tumbler and tumbled.

Here, the jerky seasoning (pork jerky seasoning) is white sugar, glucose, powdered beef extract, garlic powder, onion powder, pepper powder, grill seasoning, sodium citrate, vitamin C, white pepper powder, water-soluble ginger powder, Sodium hydrogen carbonate, sage powder, marjoram powder, nutmeg powder, and curry powder can be mixed in an appropriate amount and used, and a commercially available jerky seasoning can also be purchased and used.

The jerky seasoning in the present invention is added by 250 to 464 parts by weight based on 91 to 94 parts by weight of the chopped raw meat, and improves the flavor of the jerky according to the amount of additives or mixed materials, deep sea water, or sea salt to be described later. And, in order to satisfy the taste of consumers, the ingredients constituting the jerky seasoning are mixed and used, or an appropriate amount is adjusted and used.

The brown sugar uses 164 to 167 parts by weight based on 91 to 94 parts by weight of the minced raw meat, and serves to adjust the sweetness, improve the color of the jerky, and increase the umami taste.

In addition, the additive is 055 to 161 parts by weight based on 91 to 94 parts by weight of the minced raw meat, and D-sorbitol solution, refined salt, cure mix, and potassium sorbate are mixed. And use it.

The additive is a material for extending the preservation period of the jerky, and serves as a preservative, and is added in a small amount so as not to be harmful to the human body.

On the other hand, the additive includes 018 to 020 parts by weight of chili powder, 015 to 017 parts by weight of red pepper powder, 008 to 010 parts by weight of caraway, and 008 to 010 parts by weight of black pepper based on 91 to 94 parts by weight of the chopped raw meat. In addition, a chili flavor additive is prepared and added together in a tumbler to provide various flavors of jerky.

Here, in the chili flavor additive, 01 to 015 parts by weight of cheongyang red pepper can be further added, so that the spicy taste can be adjusted.

The amount of the additive is preferably added to the minimum as possible, and the amount of additives is adjusted according to the mixing amount of additives or mixed materials, deep sea water, etc., which will be described later, and in particular, propolis, fruit enzyme solution, or herbal enzyme solution, etc. are used in the aging process. By adding it, it is possible to improve the long-term preservation property of jerky while minimizing the amount of preservative used.

In addition, a mixed material may be further added to the tumbler to further diversify the flavor of jerky, supplement insufficient nutrients, and enhance functionality. As the mixed material, garlic for 91 to 94 parts by weight of the chopped raw meat 5 to 10 parts by weight of slice, 3 to 5 parts by weight of mushroom slice, 2 to 3 parts by weight of ginseng slice, 5 to 10 parts by weight of curry powder or any one of

They can be added by mixing.

In addition, during the tumbling process, 2 to 3 parts by weight of Schisandra chinensis stock solution or 1 to 2 parts by weight of green tea powder is further added to 91 to 94 parts by weight of the chopped raw meat to improve the flavor of the jerky and further enhance the functionality. have.

Meanwhile, during the tumbling process, 1 to 5 parts by weight of deep sea water or sea salt may be further added to 91 to 94 parts by weight of the chopped raw material. In general, the deep sea water is taken from about 300 m to 1300 m from the surface of the water. As a result, it basically contains salt

In addition, it is rich in natural minerals (not only sodium, calcium, magnesium, potassium, but also inorganic components having anticancer activity such as selenium (Se) and zinc, and mineral components such as metal ions such as iron and manganese). For deep water, raw water of deep ocean water is used to minimize the change in composition.

That is, in order to control the flavor of jerky, an appropriate amount of raw water of deep sea water may be used, a mixed water mixed with purified water, etc. may be used, and the concentration of salt may be adjusted by desalting.

The amount of added jerky seasoning, brown sugar, and additives can be adjusted by adjusting the amount of such deep sea water or sea salt. The best combination is to ensure that jerky seasonings or additives are added to a minimum while taking into account the demand for the flavor of jerky. You can do it.

Subsidiary materials or mixed materials such as such minced raw meat, jerky seasoning, brown sugar, and additives are put in a tumbler, and tumbling is performed while adjusting the tumbling conditions according to the amount of the material.

Then, the tumbling semi-finished product is aged at a low temperature at 2℃ to 4℃ for 1 to 24 hours (Step 4), which makes the meat evenly cut and softens the quality of the meat, enhancing the flavor of the jerky. I want to improve it further.

In particular, by performing low-temperature aging, while minimizing the destruction of nutrients in the jerky, the propagation of beneficial bacteria is made actively.

In addition, before performing the low-temperature aging process, apply a small amount of propolis undiluted solution to the surface of the tumbling semi-finished product (01 to 05 parts by weight per 100 parts by weight of the total tumbling semi-finished product). Improvement, further minimizing the use of preservatives, etc., while almost not affecting the flavor of jerky, shelf life and storage period

To be able to improve.

In addition, by applying a mixture of 20 parts by weight of fruit enzyme solution or herbal enzyme solution to 10 parts by weight of propolis undiluted solution, about 01 to 05 parts by weight with respect to 100 parts by weight of the entire tumbling semi-finished product, and then aging it, while actively propagating beneficial bacteria. ,Even though the flavor of the meat was improved and preservatives were used to a minimum, the shelf life was about 1 year at room temperature, and the quality warranty period was about 1 year and 3 months.

Then, the finished semi-finished product is loaded onto a trolley by hanging it on a jerky stick (Step 5), and the loaded product is put in a smoker for 1 hour at 60℃, 30 minutes at 65℃, 30 minutes at 70℃, Smoke drying treatment at 75℃~78℃ for 30 minutes and 85℃ for 60 minutes (Step 6)

As described above, the present invention does not perform smoke-drying treatment at high temperature for a long time, but gradually smoke-drying treatment from a low temperature, so that the moisture content of jerky can be controlled, and while minimizing the destruction of nutrients, the jerky is smoke-dried evenly with seasoning. By doing so, the flavor of the jerky is further improved.

In addition, the smoke-dried product is cooled using a cold air dryer for 2 to 3 hours under a humidity of 40% to 45% (Step 7),

After cooling, the product is weighed and packaged according to the packaging standard (Step 8).

The cooling process is to adjust the moisture content of the final product to be 40% to 45% by replenishing the moisture lost in the smoke drying process during the cooling process.

In particular, even though the moisture content of the finished jerky is maintained at 40%, the shelf life and quality guarantee period are extended, and a soft meat jerky can be provided. Hereinafter, the pork jerky according to the present invention Several embodiments will be described.

Example 1-Method for producing mild pork jerky

Jeju-do antibiotic-free pork 9212%, pork jerky seasoning 462%, brown sugar 166%, D-sorbitol solution 092%, NPS (refined salt, sodium nitrite) 045%, cure mix 014%, Potassium Sorbate (009%) was added to a tumbler to perform a tumbling operation.

After tumbling the finished semi-finished product is aged at 2℃ for 20 hours at low temperature, the finished semi-finished product is loaded on a trolley by hanging it on a jerky stick, and then put the finished product in a smoker for 1 hour at 60℃ and 30 minutes at 65℃. , Smoke-dried treatment at 70°C for 30 minutes, 76°C for 30 minutes, and 85°C for 60 minutes.

After the smoke-dried product was cooled through a cold-air dryer under 45% humidity for 3 hours, the production of pork jerky according to the present invention having a moisture content of 40% was completed by weighing and packaging according to the packaging standard. .

Results of sensory evaluation for each age group from teens to 60s (5 people in teens, 5 people in 20s, 5 people in 30s, 5 people in 40s, 5 people in 50s, 5 people in 60s), taste and aroma, By obtaining an average of 4 points or more in meat quality and preference, it was confirmed that pork jerky according to Example 1 of the present invention can be enjoyed by anyone of all ages (1-very bad, 2-bad, 3-normal, 4). -Good, 5-Very good)

flavor incense Meat quality Preference 10 units 4.5 4.3 4.8 4.4 20's 4.6 4.5 4.7 4.6 30s 4.6 4.6 4.8 4.7 40s 4.6 4.5 4.6 4.6 50 cars 4.6 4.6 4.5 4.5 60 cars 4.7 4.7 4.6 4.6

Example 2-Method for producing chili-flavored pork jerky

Jeju-do antibiotic-free pork 9161%, pork jerky seasoning 462%, brown sugar 165%, D-sorbitol solution 092%, NPS (refined salt, sodium nitrite) 046%, cure mix 013%, Potassium sorbate 008%, chili powder 019%, red pepper powder 016, caraway 009%, and pepper powder 009% were added to a tumbler to perform a tumbling operation.

After tumbling the finished semi-finished product is aged at 2℃ for 20 hours at low temperature, the finished semi-finished product is loaded on a trolley by hanging it on a jerky stick, and then put the finished product in a smoker for 1 hour at 60℃ and 30 minutes at 65℃. , Smoke-dried treatment at 70°C for 30 minutes, 76°C for 30 minutes, and 85°C for 60 minutes.

After the smoke-dried product is cooled through a cold-air dryer under 45% humidity for 3 hours, it is measured and packaged according to the packaging standard, so that the production of chili-flavored pork jerky according to the present invention with a moisture content of 40% is possible. Completed.

Results of sensory evaluation for each age group from teens to 60s (5 people in their teens, 5 people in their 20s, 5 people in their 30s, 5 people in their 40s, 5 people in their 50s, 5 people in their 60s), taste and aroma, By obtaining an average of 4 points or more in meat quality and preference, Example 2 of the present invention relates to chili-flavored pork jerky, and it was confirmed that anyone of all ages could enjoy it. (1-very bad, 2-bad, 3 -Medium, 4-good,

5-very good)

flavor incense Meat quality Preference 10 units 4.3 4.4 4.7 4.3 20's 4.7 4.7 4.6 4.7 30s 4.8 4.7 4.6 4.8 40s 4.5 4.6 4.7 4.5 50 cars 4.5 4.7 4.6 4.4 60 cars 4.4 4.7 4.7 4.4

Example 3-Manufacturing method of mild pork jerky (deep sea water)

Jeju-do antibiotic-free pork 9212%, pork jerky seasoning 262%, brown sugar 166%, D-sorbitol solution 051%, NPS (refined salt, sodium nitrite) 035%, cure mix 014%, Potassium sorbate (007%) and deep ocean water (2%) were added to a tumbler to perform a tumbling operation.

Apply 02% of propolis undiluted solution to the finished tumbling semi-finished product, and aging it at 2℃ for 20 hours. After placing the finished semi-finished product on a trolley by hanging it on a jerky stick, put the finished product in a smoker and put it at 60℃. It was smoke-dried for 30 minutes at 65°C, 30 minutes at 70°C, 30 minutes at 76°C, and 60 minutes at 85°C.

After the smoke-dried product was cooled through a cold-air dryer under 45% humidity for 3 hours, the production of pork jerky according to the present invention having a moisture content of 40% was completed by weighing and packaging according to the packaging standard. .

Results of sensory evaluation for each age group from teens to 60s (5 people in their teens, 5 people in their 20s, 5 people in their 30s, 5 people in their 40s, 5 people in their 50s, 5 people in their 60s), taste and aroma, By obtaining an average of 4 points or more in meat quality and preference, it was confirmed that pork jerky according to an embodiment of the present invention can be enjoyed by anyone of all ages. (1-very bad, 2-bad, 3-medium, 4 -Good, 5-Very good)

flavor incense Meat quality Preference 10 units 4.3 4.2 4.8 4.2 20's 4.5 4.6 4.7 4.4 30s 4.4 4.5 4.7 4.6 40s 4.6 4.6 4.5 4.6 50 cars 4.7 4.7 4.5 4.6 60 cars 4.8 4.7 4.6 4.7

Although a certain amount of raw water of deep sea water was used according to Example 3 of the present invention, and the amount of added jerky seasoning and additives was reduced compared to other examples, it was confirmed that excellent evaluation results were derived in taste, aroma, meat quality, and preference. there was.

As described above, the present invention minimizes the use of preservatives, colorants, and chemical seasonings contained in conventional jerky, and contains antibiotic-free pigs (Jeju), organic pigs, and acorn-fed Iberico pigs (no omega 6, rich in omega 3). ), by making jerky using only pigs fed with germanium drinking water, it is beneficial to health and can provide harmless jerky to the human body even when ingested in large amounts.

In particular, the moisture content of the finished jerky is maintained in the 40% range to provide a soft meat jerky, while the expiration date and quality guarantee period are extended by adding subsidiary materials, so that everyone of all ages can enjoy pork jerky. About.

In addition, by controlling the spicy taste by using chili flavor additives, it is possible to provide jerky that satisfies various needs of consumers, and various mixed materials are provided in a sliced form, further improving the flavor and etching of jerky, Various functional foods were added to supplement the nutrients lacking in jerky, and by using deep sea water or sea salt to minimize sodium content and maximize mineral content, the functionality of jerky was enhanced. By applying and aging the jerky on the surface of the jerky, it is possible to inhibit the propagation of harmful bacteria and prolong the shelf life and storage period of the jerky, and the use of preservatives by adding fruit enzyme solution or herbal enzyme solution during aging.

This is to minimize the

D-sorbitol solution
NPS (refined salt, sodium nitrite)
Cure mix
Potassium Sorbate

Claims (9)

The first step of shaping the pork raw meat;
A second step of slicing the shaped raw meat;
A third step of putting 91 to 94 parts by weight of the minced raw meat, 250 to 464 parts by weight of jerky seasoning, 164 to 167 parts by weight of brown sugar, and 020 to 161 parts by weight of additives into a tumbler and tumbling;
A fourth step of low-temperature aging for 1 to 24 hours at 2°C to 4°C on the semi-finished tumbling;
A fifth step of loading the semi-finished product, which has been matured, on a jerky stick and loaded on a trolley;
A sixth step of smoke drying treatment at 60°C for 1 hour, 65°C for 30 minutes, 70°C for 30 minutes, 75°C to 78°C for 30 minutes, and 85°C for 60 minutes by putting the loaded product into a smoker;
A seventh step of cooling the smoke-dried product completed for 2 to 3 hours under a humidity of 40% to 45%;
Characterized in that it comprises; an eighth step of weighing and packaging the cooled product according to the packaging standard
Method for producing pork jerky. The method of claim 1, wherein the additive in the third step,
Chili powder 018~020 parts by weight, red pepper powder 015~017 parts by weight, caraway 008~010 parts by weight, black pepper powder
Preparation of pork jerky, characterized in that a chili flavor additive comprising 008 to 010 parts by weight is further added
Way. The method of claim 2, wherein the chili flavor additive,
Method for producing pork jerky, characterized in that 01 to 015 parts by weight of Cheongyang red pepper powder are further added The method of claim 1, wherein in the third step,
5 to 10 parts by weight of garlic slice, 3 to 5 parts by weight of mushroom slice, 2 to 3 parts by weight of ginseng slice, 5 to 10 parts by weight of curry powder, or a mixture of these ingredients is further added. Manufacturing method. The method of claim 1, wherein in the third step, 2 to 3 parts by weight of Schisandra chinensis stock solution or 1 to 2 parts by weight of green tea powder is further added. The method of claim 1, wherein in the third step, 1 to 5 parts by weight of deep sea water or sea salt is further added. The method of claim 1, wherein in the fourth step, a propolis undiluted solution is applied to the surface of the semi-finished product on which tumbling has been completed and then aged at a low temperature. The method of claim 7, wherein in the fourth step, 20 parts by weight of a fruit enzyme solution or an herbal enzyme solution is mixed and applied together with 10 parts by weight of the propolis stock solution. The method for manufacturing pork jerky according to any one of claims 1 to 8, wherein the water content of the product after cooling in the eighth step is 40% to 45%.

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