KR20210085505A - Meat processing method for storing meat at room temperature - Google Patents

Abstract

The present invention relates to a meat processing method for storing meat at room temperature and, more specifically, to a meat processing method for storing meat at room temperature for a long time to reduce meat storage costs due to refrigeration or freezing of unpopular meat among livestock products without using chemical additives. According to the present invention, the meat processing method comprises a meat bleeding step (S10), a water removal step (S20), a flesh cutting step (S30), a first boiling step (S40), a second boiling step (S50), a boiled meat cooling step (S60), a meat spreading step (S70), a stirring and heating step (S80), and a seasoning step (S90). Accordingly, the meat processing method provides effects of processing meat to store a large amount of processed meat at room temperature in an economical way, providing processed meat food with a crispy texture by drying and puffing the meat, providing processed meat food capable of being easily stored and consumed, and providing processed meat food capable of being easily distributed due to light weight reduce through moisture removal.

Description

Meat processing method for storing meat at room temperature

The present invention relates to a meat processing method for storing meat at room temperature, and in particular, meat for long-term storage of meat at room temperature in order to reduce the cost of storing meat due to refrigeration or freezing of unpopular meat among livestock products without using chemical additives It relates to the processing method.

With changes in dietary life and an increase in meat consumption, the proportion of food ingredients occupied by meat in the food processing market is gradually increasing.

On the other hand, from the livestock industry point of view, the consumption rate gap between popular meat and unpopular meat of livestock products is gradually increasing. Various meat processing methods for storing meat at room temperature have been studied due to problems such as an increase in logistics costs along with an increase in the storage cost required for refrigeration, and through this, various meat processing products are produced and distributed.

As described above, when looking at the conventional meat processing method for storing meat at room temperature, canning and canning method, dry processing method, smoking processing method, etc. are mainly used.

The canning and canning method is a method in which meat, which is easily deteriorated at room temperature, is sterilized by heating, etc., and then put in a metal container for sealing treatment. The metal container is mainly made of tin or aluminum material.

On the other hand, canned food or bottled food is convenient and economical for transportation and use, and has many advantages as storage-type processed food with relatively little loss of nutritional value during processing, and thus is the most commonly used meat processing method for long-term storage of meat.

However, the canning or canning method requires a large facility for making canned or bottled food in order to process many meats, has a very limited problem in making processed food using meat, and has a relatively high price.

The dry processing method is the oldest and most traditional method of storing meat, and by slicing lean meat from which the fat has been removed to make a bag to remove moisture, it prevents the meat from being deteriorated due to moisture contained in the meat.

Meat processed food through such a meat drying processing method is usually referred to as 'jerky'.

On the other hand, the beef jerky made through the dry processing method is a good protein source as it is concentrated lean meat, but it is a good processed meat food, but due to the marinating manufacturing process, it has a high sodium content and a high calorie to weight problem. If the vacuum packaging is not done, there is a problem that the storage period at room temperature is much shorter than other meat processing methods.

In recent years, with the development of manufacturing, packaging, and preservation technology, there are products that have a shelf life of 6 months to 1 year after packaging without adding sodium nitrite or preservatives.

The meat smoking method attaches smoke generated by incomplete combustion of wood to food, and is used in the production of smoked products such as livestock or fish meat.

The purpose of smoking meat products is to give the product an appetizing smoke smell, to improve the flavor of the product, to give the appearance a characteristic smoke color, to fix the salted meat color to the meat tissue, and to improve the preservation of the product.

Among the smoke components, phenols, organic acids, alcohols, and carbonyl compounds are generally regarded as the most important substances in terms of their smoking effect. Phenolic compounds, formaldehyde and organic acids in smoke have antibacterial properties, inhibit reproduction;

Because a kind of resin film is formed on the surface of the product by the condensation of phenolic components and aldehydes, the smoked product's characteristic scent and smoky color are imparted to it, and at the same time, it prevents the intrusion of microorganisms and the phenolic compounds in the smoke show strong antioxidant properties. It inhibits the oxidation of many ham, bacon, and sausages.

In addition to the above meat processing method, the title of the invention of Application No. 10-2011-0131813 'method for manufacturing processed food using pork' has been disclosed.

The prior art relates to a method for manufacturing processed food using pork, and the method for manufacturing processed food using pork according to the prior art includes a removal step of immersing raw pork in running water for 30 minutes to 2 hours to remove blood or foreign substances. Wow; The brine solution having a ratio of 74% by weight and 26% by weight of the raw pork is put in a vacuum tumbler, and vacuum tumbling is performed for 10 minutes in the forward direction, 10 minutes in the stop direction, and 10 minutes in the reverse direction in the vacuum tumbler, and 1 hour to 2 hours A salting step of aging; a shaping step of putting the pork that has undergone the salting step into a net casing of a mesh structure and shaping it; A heating step of heating a seasoning solution having 3.5 wt% based on 96.5 wt% of the pork that has undergone the shaping step, put in a certain amount of water together with the pork that has undergone the shaping step, and heated in boiling water for 1 hour 20 minutes to 2 hours; and a cooling step of taking out the pork heated in the heating step and cooling it at room temperature for 30 minutes to 2 hours.

According to the prior art, there is an advantage that soft and easy to eat pork feet and pork skin can be processed without the characteristic smell of pork, but there is a limitation in storing meat for a long time.

Accordingly, there is a demand for a new meat drying method that is easier to store as a meat drying method, which is the most common and economical meat processing method, and can use meat processed by various methods.

The present invention was devised to solve the problems of the prior art as described above, and an object of the present invention is to provide a method for drying meat that is economical and processes meat in large quantities so that it can be stored at room temperature.

Another object of the present invention is to provide a meat drying method capable of producing processed meat food having a crispy texture.

Other objects of the present invention can be understood through the features of the present invention, can be seen more clearly through the embodiments of the present invention, and can be realized by means and combinations indicated in the claims.

In order to achieve the problems to be solved by the present invention as described above, the present invention has the following technical features.

A meat processing method for storing meat at room temperature according to the present invention comprises: a meat bleeding step of immersing frozen meat in running water and bleeding; a water removal step of removing water from the meat from which blood has been removed in the bleeding step; A lean meat cutting step of cutting the bone-removed meat from the meat that has been dehydrated through the water removal step to an appropriate size; a first boiling step of immersing the meat cut through the lean meat cutting step in purified water and boiling for 4 to 6 minutes; The meat first boiled through the first boiling step is immersed in purified water 0.3 to 0.6 times the weight of the meat, and 5 to 10 g of ginger per 1 kg of meat, 30 to 40 g of green onion, 1 to 2 bay leaves, and cinnamon 2nd boiling step of adding 15 ~ 30 g of red pepper seeds and 4 ~ 8 g of red pepper seeds and boiling in medium heat for 35 ~ 45 minutes, medium heat for 15 ~ 25 minutes, and low heat for 8 ~ 12 minutes; Boiled meat cooling step of cooling the meat that has undergone the second boiling step with cold air below 15° C. for 20 to 40 minutes; A meat unfolding step of spreading the boiled meat cooled to room temperature through the boiled meat cooling step to a thickness of 2 to 5 mm using a striking tool; A stirring heating step of heating the thinly spread meat in the meat spreading step with a heating stirrer to remove moisture; and a seasoning adding step of adding seasoning to the dried meat through the stirring and heating step.

In addition, the step of bleeding the meat of the meat processing method for storing the meat at room temperature of the present invention is performed in running water at room temperature for 15 to 24 hours.

In addition, the step of cutting the lean meat of the meat processing method for storing meat at room temperature of the present invention is to cut it into a size of 2 to 5 cm in width and 3 to 5 cm in length; it is technically characterized.

The stirring and heating step of the meat processing method for storing meat at room temperature of the present invention includes a primary stirring and heating step of stirring and heating to a temperature of 60 to 75 °C; and a second stirring heating step of stirring and heating the spread meat consisting of parts while being heated through the first stirring and heating step to remove moisture at a stirring speed 1.5 to 2 times faster than the first stirring and heating step; do it with

The present invention has the effect of processing meat so that it can be stored at room temperature in large quantities in an economical way through means of solving the above problems.

In addition, the present invention has the effect of providing a processed meat food with a crispy texture by drying and puffing the meat.

In addition, the present invention has an effect of providing a processed meat food that is easy to store and convenient to consume.

In addition, the present invention has the effect of providing a processed meat food that is relatively light and easy to distribute through moisture removal.

Other effects of the present invention can be understood through the characteristics of the present invention, can be seen more clearly through the embodiments of the present invention, and can be exhibited by means and combinations shown in the claims.

1 is a view showing the sequence of a meat processing method for storing meat at room temperature according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The detailed description of the present invention set forth below refers to the accompanying drawings, which show by way of illustration specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the present invention. It should be understood that various embodiments of the present invention are different but need not be mutually exclusive. For example, specific shapes, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the present invention in relation to one embodiment. In addition, it should be understood that the position or arrangement of individual components in each disclosed embodiment may be changed without departing from the spirit and scope of the present invention. Accordingly, the following detailed description is not intended to be taken in a limiting sense, and the scope of the present invention is limited only by the appended claims, along with all scope equivalents to those claimed. Like reference numerals in the drawings refer to the same or similar functions throughout the various aspects.

The meat processing method for storing meat such as beef, pork, and chicken meat at room temperature of the present invention is a new meat drying method completely different from the traditional jerky manufacturing method. As shown in the drawing showing the sequence, meat bleeding step (S10), water removal step (S20), lean meat cutting step (S30), first boiling step (S40), second boiling step (S50), boiled meat cooling It is technically characterized to include a step (S60), a meat spreading step (S70), a stirring heating step (S80), and a seasoning step (S90).

The meat bleeding step (S10) is to thaw the frozen meat to be processed and at the same time to remove the blood contained in the meat by immersing the frozen meat in running water and bleeding the meat. It removes the blood contained in the muscle of the meat.

Since blood in meat is one of the main causes of bad smell, it should be removed as much as possible, so it is desirable to exsanguinate meat in running water at room temperature for 15 to 24 hours.

That is, by putting the meat in a barrel in which room temperature water is continuously flowing for 15 to 24 hours, even the blood contained in the muscle tissue of the meat can be removed.

The water removal step (S20) removes water from the meat from which the blood has been removed in the bleeding step (S10).

The lean meat cutting step (S30) cuts the meat from which the water has been removed through the water removal step (S20) to an appropriate size.

At this time, the size of the lean meat is cut to a size of 2 ~ 5 cm in width and 3 ~ 5 cm in length in a square shape to have a chip-like shape, and drying and parts are easily made, and the meat processed food according to the present invention is Cut into the same size as above for easy intake.

In the first boiling step (S40), the lean meat cut through the lean meat cutting step (S30) is immersed in purified water and boiled for 4 to 6 minutes.

In this first boiling step (S40), the cut meat is cooked so that the outer part of the meat becomes hard before being completely cooked.

In the second boiling step (S50), in the first boiling step (S40), the overcooked lean meat is immersed in purified water 0.3 to 0.6 times the weight of the meat, and 5 to 10 g of ginger per 1 kg of meat, 30 ~ Add 40 g, 1 ~ 2 bay leaves, 15 ~ 30 g of cinnamon, and 4 ~ 8 g of red pepper seeds and boil over medium heat for 35 ~ 45 minutes, on medium heat for 15 ~ 25 minutes, and on low heat for 8 ~ 12 minutes.

This is to fully cook the meat while enhancing the flavor of the meat.

In the boiling meat cooling step (S60), the meat cooked completely in the second boiling step (S50) is cooled with cold air of 15° C. or less for 20 to 40 minutes.

This is to easily process the meat before the physical blow to loosen the meat quality.

In the meat spreading step (S70), the boiled meat cooled to room temperature through the boiled meat cooling step (S60) is spread to a thickness of 2 to 5 mm using a hitting tool.

This is to loosen the texture of the meat to provide a soft texture, and to dry and dry the parts smoothly.

In the stirring and heating step (S80), the thinly spread meat is heated with a heating stirrer in the meat spreading step (S70) to remove moisture and at the same time to inflate the thinly spread meat.

In this stirring heating step (S80), it is preferable to stir and heat twice so that sufficient parts can occur with complete moisture removal, and the first stirring heating step made according to this is stirred and heated to a temperature of 60 ~ 75 ℃, , it is preferable to perform a second stirring heating step of stirring and heating the spread meat consisting of parts while being heated through the first stirring and heating step to remove moisture at a stirring speed 1.5 to 2 times faster than the first stirring and heating step.

At this time, the heating time of the stirring heating step (S80) is selectively made according to the type and amount of meat.

In the seasoning step (S90), seasoning is added to the dried meat by putting the seasoning into the heating stirrer several minutes before the end of the stirring and heating step (S80).

In this case, the seasoning may be made of soy sauce, cooking wine, sugar, and the like.

In the above, the present invention has been described based on a preferred embodiment, but the technical spirit of the present invention is not limited thereto, and it is possible to make modifications or changes within the scope described in the claims. Those of ordinary skill in the art to which the present invention pertains Any such modifications or changes shall fall within the scope of the appended claims.

Claims (4)

Bleeding meat by immersing the frozen meat in running water to bleed;
a water removal step of removing water from the meat from which blood has been removed in the bleeding step;
A meat cutting step of cutting the bone-removed meat from the meat that has been dehydrated through the water removal step to an appropriate size;
a first boiling step of immersing the meat cut through the lean meat cutting step in purified water and boiling it for 4 to 6 minutes;
The meat boiled through the first boiling step is immersed in purified water 0.3 to 0.6 times the weight of the meat, and per 1 kg of meat 5 to 10 g of ginger, 30 to 40 g of green onion, 1 to 2 bay leaves, and cinnamon 2nd boiling step of adding 15 ~ 30 g of red pepper seeds and 4 ~ 8 g of red pepper seeds and boiling in medium heat for 35 ~ 45 minutes, medium heat for 15 ~ 25 minutes, and low heat for 8 ~ 12 minutes;
Boiled meat cooling step of cooling the meat that has undergone the second boiling step with cold air below 15° C. for 20 to 40 minutes;
A meat unfolding step of spreading the boiled meat cooled to room temperature through the boiled meat cooling step to a thickness of 2 to 5 mm using a striking tool;
a stirring heating step of heating the thinly spread meat in the meat spreading step with a heating stirrer to remove moisture; and
A meat processing method for storing meat at room temperature, comprising: a seasoning step of adding seasoning to the dried meat through the stirring and heating step. According to claim 1, wherein the step of bleeding the meat
A meat processing method for storing meat at room temperature, characterized in that the meat is prepared in running water at room temperature for 15 to 24 hours. According to claim 1, wherein the step of cutting the meat
A meat processing method for storing meat at room temperature, characterized in that it is cut into sizes of 2 to 5 cm in width and 3 to 5 cm in length. According to claim 1, wherein the stirring heating step
A first stirring heating step of stirring and heating to a temperature of 60 ~ 75 ℃; and
A second stirring heating step of stirring and heating the spread meat consisting of parts while being heated through the first stirring and heating step to remove moisture at a stirring speed 1.5 to 2 times faster than the first stirring and heating step; characterized in that it consists of A meat processing method for storing meat at room temperature.

Images