KR20230013194A - Manufacturing Method of Boiled Pork Head - Google Patents

Abstract

The present invention relates to a method for manufacturing slices of boiled pork head meat, comprising the steps of: washing pig head meat (step 1); preparing a seasoning sauce (step 2); adding 200 to 250 parts by weight of the seasoning sauce to 100 parts by weight of the washed pig head meat and boiling the pig head meat at 100 to 105℃ for 60 to 90 minutes (step 3); separating the boiled pig head meat from the seasoning sauce (step 4); forming the boiled pig head meat using a roll-shaped device (step 5); and cutting the formed pig head meat (step 6), thereby having the advantages of excellently removing the foul smell and fishy taste of the pig head meat, manufacturing the pig head meat in a roll shape, and improving the texture of the pig head meat.

Description

Manufacturing method of boiled pork head {Manufacturing Method of Boiled Pork Head}

The present invention relates to a method for producing cured pork head, and more particularly, to a method for producing cured pork head, which can remove the smell and fishy taste of pork head and can be manufactured in a roll shape. .

Pig head is a by-product of pig slaughter, and has a strong smell and smell of pork compared to other parts.

To make cut pork head, first remove the hair from the pig head, remove the blood and unsavory parts, cut it in half, add onion, ginger, whole pepper, and garlic to it, pour water enough to submerge it, and boil it. Then, the boiled contents are cut with a knife, wrapped in a cotton cloth to make the texture look good, pressed in a cold place for 1 to 2 hours, and thinly sliced to complete the pyeonyuk. Pyeonyuk made in this way is consumed with salted shrimp milk soup.

However, since the odor and smell generated from pork head are so strong, if the amount of seasoning is changed, it is impossible to completely remove the odor and smell from the prepared cut meat. After a few hours, the smell and the smell of nurin are generated again.

On the other hand, preservatives are sometimes used to extend the storage period of cut meat, but in this case, the texture of cut meat may be reduced, and abdominal pain, diarrhea, etc. are often caused, which is undesirable in terms of health. There is a problem.

Republic of Korea Patent Publication No. 10-2010-0026394 (2010.03.10.) discloses pork head processed food and its manufacturing method.

The pig head processed food has the advantage of maintaining the shape of the pig head without being crushed, but has the disadvantage of having a fishy smell and fishy taste of the pig head.

KR 10-2010-0026394 A 2010.03.10.

An object of the present invention is to provide a method for producing pork head cut meat, which can remove the smell and fishy taste of pork head and can be manufactured in a roll shape.

Another object of the present invention is to provide a method for producing pork head cut meat, which can improve the texture of pork head.

In order to achieve the above object, the present invention provides the following means.

The present invention comprises the steps of washing the pig's head (step 1); Preparing a marinade (step 2); Adding 200 to 250 parts by weight of the marinade to 100 parts by weight of the washed pig head and boiling it at 100 to 105 ° C. for 60 to 90 minutes (step 3); Separating the boiled pork head from the marinade (step 4); Forming the boiled pork head using a roll-type device (step 5); and cutting the shaped pig head (step 6); In the step 2, the marinade contains 45 to 55% by weight of bottled water, 15 to 25% by weight of dark soy sauce, 15 to 25% by weight of cooking wine, 0.1 to 1% by weight of ginger, 0.01 to 0.1% by weight of octagonal, and 5 to 10 onions. Pork, containing 0.1 to 1% by weight of green onion, 1 to 5% by weight of pear, 0.01 to 0.1% by weight of cloves, 0.1 to 1% by weight of garlic, 0.01 to 0.1% by weight of bay leaves and 0.01 to 0.1% by weight of black pepper Provided is a method for producing head slices.

In step 1, 50 to 60 parts by weight of pork head is immersed at 20 to 30 ° C. for 2 to 3 hours in 100 parts by weight of the complex fermentation liquid, and then washed with water. It contains 20 to 30% by weight of stevia fermented liquid and 15 to 25% by weight of fermented lotus leaf liquid, and the fermented aronia liquid is a mixture of 80 to 85% by weight of aronia, 10 to 15% by weight of fructooligosaccharides and 1 to 6% by weight of xylose. After fermentation for 2 to 3 days at 25 ~ 30 ° C., the stevia fermented liquid is prepared by roasting stevia leaves at 140 ~ 150 ° C. for 30 to 35 minutes; Adding 800 to 900 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 110 to 115 ° C. for 15 to 20 minutes, and then filtering to obtain a stevia leaf extract; And adding 1 to 3 parts by weight of yeast to 100 parts by weight of the stevia leaf extract and fermenting at 25 to 30 ° C. for 20 to 22 hours; It is prepared by including, the lotus leaf fermented liquid, immersing the lotus leaf in salted water of 2.0% (w / v) concentration at 10 ~ 15 ℃ for 40 ~ 45 minutes; Obtaining a lotus leaf extract by adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and then extracting at 1.7 to 1.8 atm and 95 to 100 ° C. for 1 to 2 hours; And adding 6 to 8 parts by weight of lactic acid bacteria to 100 parts by weight of the lotus leaf extract, fermenting at 25 to 30 ° C. for 4 to 6 hours, and then filtering to prepare a fermented lotus leaf liquid; manufacture, including

In step 3, 1 to 5 parts by weight of a texture improver are additionally included in 100 parts by weight of the washed pork head, and the texture improver includes 80 to 90% by weight of dried blueberries and 10 to 20% by weight of blueberry puree, The dried blueberries are first ripened for 2 to 3 days at 20 to 25 ° C below zero, then thawed at 6 to 8 ° C for 10 to 12 hours, and then at 25 to 27 ° C for 1 to 2 days. After secondary aging, it is prepared by drying at 40 to 42 ° C for 30 to 40 minutes. The blueberry puree contains 90 to 95% by weight of blueberry juice, 2 to 6% by weight of barley sprout extract, and 1 to 5% by weight of xylitol. %, and the sprout barley extract is obtained by adding 300 to 400 parts by weight of 90% (v/v) ethanol to 100 parts by weight of sprout barley, leaving it at 20 to 24 ° C. for 12 hours, and then filtering.

After step 4, a step of adding 1 to 5 parts by weight of an off-flavor improver to 100 parts by weight of the boiled pork head and aging at 1-5 ° C for 10-12 hours is added, but the off-odor improver is 80-90% by weight of sweet potato vinegar And 10 to 20% by weight of pear extract, wherein the sweet potato vinegar is added to 45 to 50 parts by weight of sweet potato to 100 parts by weight of purified water and heated at 110 to 115 ° C. for 20 to 25 minutes to obtain a sweet potato extract; Adding 5 to 6 parts by weight of a liquefying enzyme to 100 parts by weight of the sweet potato extract and liquefying at 65 ° C. for 10 to 15 minutes; Adding 5 to 6 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying it at 65 ° C. for 40 to 45 minutes; Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 25 to 28 ° C. for 1 to 2 days to obtain an alcoholic fermentation broth; Preparing an acetic acid fermentation solution by adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 25 to 28 ° C. for 4 to 5 days; and aging the acetic acid fermentation broth at 22 to 25° C. for 3 to 4 days; The pear extract is prepared by adding 6 to 10 parts by weight of blueberries, 6 to 10 parts by weight of blackberries, and 6 to 10 parts by weight of maquiberries to 100 parts by weight of water and 90 to 95 ° C. for 40 to 45 minutes Preparing a berry extract under heating; crushing pears; And preparing a pear extract by adding 300 to 400 parts by weight of the berry extract to 100 parts by weight of the pulverized pear, heating at 96 to 100 ° C. for 30 to 35 minutes, and then filtering; manufacture, including

The method for producing pork head cut meat according to the present invention has the advantage of being able to excellently remove the smell and fishy taste of pork head, and has the advantage of being able to manufacture it in a roll shape.

In addition, the method for producing pork head cut meat according to the present invention has the advantage of improving the texture of pork head.

1 is a photograph of a roll-type device used for forming boiled pork head in Example 1 of the present invention.
2 is a photograph of pork head cut meat prepared in Example 1 of the present invention.

Hereinafter, the present invention will be described in detail.

First, a method for preparing pork head cut meat according to the present invention will be described.

The method for producing pork head cut meat of the present invention,

washing the pig's head (step 1);

Preparing a marinade (step 2);

Adding 200 to 250 parts by weight of the marinade to 100 parts by weight of the washed pig head and boiling it at 100 to 105 ° C. for 60 to 90 minutes (step 3);

Separating the boiled pork head from the marinade (step 4);

Forming the boiled pork head using a roll-type device (step 5); and

slicing the shaped pig head (step 6);

includes

A step of boning the pig's head may be added prior to step 1.

Step 1 is a step of immersing 50 to 60 parts by weight of pork head in 100 parts by weight of the complex fermentation solution at 20 to 30 ° C. for 2 to 3 hours, and then washing with water.

The present invention is characterized in that the smell and fishy taste of the pig head can be removed by immersing the pig head in a complex fermentation solution.

The complex fermentation solution includes 50 to 60% by weight of fermented aronia solution, 20 to 30% by weight of fermented stevia solution, and 15 to 25% by weight of fermented lotus leaf solution.

The aronia fermented liquid is prepared by mixing 80 to 85% by weight of aronia, 10 to 15% by weight of fructooligosaccharide and 1 to 6% by weight of xylose, and then fermented at 25 to 30 ° C. for 2 to 3 days.

The stevia fermented liquid,

Roasting stevia leaves at 140-150 ° C for 30-35 minutes;

Adding 800 to 900 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 110 to 115 ° C. for 15 to 20 minutes, and then filtering to obtain a stevia leaf extract; and

Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the stevia leaf extract and fermenting at 25 to 30 ° C. for 20 to 22 hours;

manufacture, including

The lotus leaf fermented liquid,

immersing the lotus leaf in saline water at a concentration of 2.0% (w/v) at 10 to 15 ° C. for 40 to 45 minutes;

Obtaining a lotus leaf extract by adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and then extracting at 1.7 to 1.8 atm and 95 to 100 ° C. for 1 to 2 hours; and

Adding 6 to 8 parts by weight of lactic acid bacteria to 100 parts by weight of the lotus leaf extract, fermenting at 25 to 30 ° C. for 4 to 6 hours, and then filtering to prepare a fermented lotus leaf liquid;

manufacture, including

The self-salt is precipitated by putting seawater in a cauldron and concentrating by heating at 160 to 180 ° C. for 4 to 5 days.

In step 2, the marinade contains 45 to 55% by weight of bottled water, 15 to 25% by weight soy sauce, 15 to 25% cooking wine, 0.1 to 1% by weight ginger, 0.01 to 0.1% by weight octagon, 5 to 10% by weight onion, green onion 0.1 to 1% by weight, 1 to 5% by weight of pear, 0.01 to 0.1% by weight of cloves, 0.1 to 1% by weight of garlic, 0.01 to 0.1% by weight of bay leaves and 0.01 to 0.1% by weight of black pepper.

The marinade has the advantage of removing the smell and fishy taste of pork head by adding octagonal, cloves and bay leaves.

This step is to add 200 to 250 parts by weight of the marinade to 100 parts by weight of the washed pork head and boil it at 100 to 105 ° C. for 60 to 90 minutes.

If less than 200 parts by weight of the marinade is added to 100 parts by weight of the pork head, the effect of removing the smell and fishy taste of the pork head is insufficient, and if it exceeds 250 parts by weight, the seasoning taste becomes too strong.

In step 3, 1 to 5 parts by weight of a texture improver may be additionally included in 100 parts by weight of the washed pork head.

There is an advantage in that the chewy texture can be further improved by adding a texture improver to the washed pork head.

The texture improver includes 80 to 90% by weight of dried blueberries and 10 to 20% by weight of blueberry puree.

The dried blueberries are first ripened for 2 to 3 days at 20 to 25 ° C below zero, then thawed at 6 to 8 ° C for 10 to 12 hours, and then at 25 to 27 ° C for 1 to 2 days. It is prepared by drying for 30 to 40 minutes at 40 to 42 ℃ after secondary aging.

The blueberry puree is prepared by mixing 90 to 95% by weight of blueberry juice, 2 to 6% by weight of sprout barley extract, and 1 to 5% by weight of xylitol.

The sprout barley extract is obtained by adding 300 to 400 parts by weight of 90% (v/v) ethanol to 100 parts by weight of sprout barley, leaving it at 20 to 24 ° C. for 12 hours, and then filtering.

Step 4 is a step of separating the boiled pork head from the marinade.

After step 4, a step of adding 1 to 5 parts by weight of an off-odor improver to 100 parts by weight of the boiled pork head and aging at 1 to 5 ° C. for 10 to 12 hours may be added.

There is an advantage in that the smell and fishy taste of the pig head can be further removed by adding a step of adding an off-odor improver to the boiled pig head and aging it.

The off-flavor improving agent includes 80 to 90% by weight of sweet potato vinegar and 10 to 20% by weight of pear extract.

The sweet potato vinegar,

Adding 45 to 50 parts by weight of sweet potato to 100 parts by weight of purified water and heating at 110 to 115 ° C. for 20 to 25 minutes to obtain a sweet potato extract;

Adding 5 to 6 parts by weight of a liquefying enzyme to 100 parts by weight of the sweet potato extract and liquefying at 65 ° C. for 10 to 15 minutes;

Adding 5 to 6 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying it at 65 ° C. for 40 to 45 minutes;

Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 25 to 28 ° C. for 1 to 2 days to obtain an alcoholic fermentation broth;

Preparing an acetic acid fermentation solution by adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 25 to 28 ° C. for 4 to 5 days; and

Aging the acetic acid fermentation broth at 22 to 25 ° C for 3 to 4 days;

manufacture, including

The pear extract,

Preparing a berry extract by adding 6 to 10 parts by weight of blueberries, 6 to 10 parts by weight of blackberries and 6 to 10 parts by weight of maqui berries to 100 parts by weight of water and heating at 90 to 95 ° C. for 40 to 45 minutes;

crushing pears; and

Preparing a pear extract by adding 300 to 400 parts by weight of the berry extract to 100 parts by weight of the pulverized pear, heating at 96 to 100 ° C. for 30 to 35 minutes, and then filtering;

manufacture, including

Step 5 is a step of forming the boiled pork head using a roll-type device.

The roll type device is not particularly limited, and any device capable of forming the boiled pig head into a roll shape may be used.

Step 6 is a step of slicing the molded pig head into an easy-to-eat thickness.

The method for producing pork head cut meat according to the present invention has the advantage of being able to excellently remove the smell and fishy taste of pork head, and has the advantage of being able to manufacture it in a roll shape.

In addition, the method for producing pork head cut meat according to the present invention has the advantage of improving the texture of pork head.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.

Bones were boned from pig heads. After immersing 60 parts by weight of the bone-bonded pig head in 100 parts by weight of the complex fermentation solution at 25 ° C. for 2 hours, it was washed with water. The complex fermented liquid was prepared by mixing 60% by weight of aronia fermented liquid, 20% by weight of stevia fermented liquid and 20% by weight of lotus leaf fermented liquid. The aronia fermented liquid was prepared by mixing 80% by weight of aronia, 15% by weight of fructooligosaccharide and 5% by weight of xylose, and then fermented at 30 ° C. for 2 days. The stevia fermented liquid is prepared by roasting stevia leaves at 140 ° C. for 30 minutes, adding 800 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 110 ° C. for 15 minutes, and then filtering to obtain a stevia leaf extract. It was prepared by adding 3 parts by weight of yeast to 100 parts by weight of stevia leaf extract and fermenting at 25 ° C. for 20 hours. The lotus leaf fermented liquid is immersed in salted water of 2.0% (w / v) concentration at 15 ° C. for 40 minutes, and after adding 500 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf, 1 hour at 1.7 atm and 95 ° C. During extraction to obtain a lotus leaf extract, 6 parts by weight of lactic acid bacteria was added to 100 parts by weight of the lotus leaf extract, fermented at 25 ° C. for 4 hours, and then filtered. Mineral water 47% by weight, thick soy sauce 20% by weight, cooking wine 20% by weight, ginger 0.9% by weight, octagonal 0.08% by weight, onion 7% by weight, green onion 0.9% by weight, pear 3% by weight, clove 0.01% by weight, garlic 1% by weight, A marinade was prepared by mixing 0.01% by weight of bay leaves and 0.1% by weight of black pepper. 250 parts by weight of the marinade was added to 100 parts by weight of the washed pork head and boiled at 100 ° C. for 90 minutes. The boiled pork head was separated from the marinade. The boiled pork head was molded using a roll-type device (see FIG. 1). The molded pork head was sliced to prepare pork head cut meat. (See Fig. 2)

In Example 1, when 250 parts by weight of the seasoning sauce was added to 100 parts by weight of the washed pork head, 5 parts by weight of a texture improver was additionally included in 100 parts by weight of the washed pork head, and the rest was the same, so that pork head sliced meat was prepared. manufactured. The texture improver was prepared by mixing 90% by weight of dried blueberries and 10% by weight of blueberry puree. The dried blueberries are first ripened at minus 25 ° C for 3 days, then thawed at 6 ° C for 10 hours, secondly aged at 27 ° C for 1 day, and then at 40 ° C for 30 minutes. It was prepared by drying. The blueberry puree was prepared by mixing 93% by weight of blueberry juice, 4% by weight of sprout barley extract, and 3% by weight of xylitol. The sprout barley extract was obtained by adding 400 parts by weight of 90% (v/v) ethanol to 100 parts by weight of sprout barley, leaving it at 24° C. for 12 hours, and then filtering.

Pork head cut meat was prepared in the same manner as in Example 1, except that 5 parts by weight of the off-odor improver was added to 100 parts by weight of the boiled pork head and aged at 3° C. for 10 hours. The off-flavor improving agent was prepared by mixing 90% by weight of sweet potato vinegar and 10% by weight of pear extract. The sweet potato vinegar, 50 parts by weight of sweet potato was added to 100 parts by weight of purified water and heated at 110 ° C. for 20 minutes to obtain a sweet potato extract, and 5 parts by weight of liquefaction enzyme was added to 100 parts by weight of the sweet potato extract and liquefied at 65 ° C. for 10 minutes 5 parts by weight of saccharification enzyme was added to 100 parts by weight of the liquefied sweet potato extract, saccharified at 65 ° C for 40 minutes, and 4 parts by weight of yeast was added to 100 parts by weight of the saccharified sweet potato extract, followed by alcohol fermentation at 25 ° C for 2 days An alcohol fermentation solution was obtained, 7 parts by weight of acetic acid bacteria was added to 100 parts by weight of the alcohol fermentation solution, and acetic acid fermentation was performed at 28° C. for 5 days to prepare an acetic acid fermentation solution, and then the acetic acid fermentation solution was aged at 25° C. for 4 days. The pear extract was prepared by adding 10 parts by weight of blueberries, 10 parts by weight of blackberries and 10 parts by weight of maqui berries to 100 parts by weight of water, preparing a berry extract under heating at 95 ° C. for 40 minutes, crushing the pears, and crushing the It was prepared by adding 400 parts by weight of the berry extract to 100 parts by weight of pears, heating at 100 ° C. for 30 minutes, and then filtering.

[Comparative Example 1]

The hair of a pig head weighing 5 kg was removed, the surface of the pig head was burned with a flame to remove residual hair and sterilized, and then washed with running drinking water until the soot disappeared. The trimmed pig head was soaked in clean water for 7 hours to completely remove blood, and the pig head was cut in half with a fracture machine. The seasoning ingredients were mixed with 17% by weight of soy sauce, 15% by weight of onion, 7% by weight of licorice, 12% by weight of green onion, 6% by weight of Angelica gigas, 18% by weight of garlic, 7% by weight of five spice, and 18% by weight of starch syrup in a weight ratio with respect to pork head. It was pulverized to form a mixed seasoning solution. The cut pork head and mixed seasoning were put into a pot to be submerged and boiled at 120 ° C for 2 hours and 30 minutes. The pork head was taken out, dried with a blower at room temperature for 2 hours, dried in a refrigerator for 1 hour, vacuum-shrink-wrapped with a vacuum film, and cooled in a refrigerator for 1 hour to prepare pork head processed food.

[Comparative Example 2]

The raw pork head meat was cut in half, the bone was removed, and then soaked in cold water to remove the blood. Subsequently, the pig head from which the blood was removed was prepared. 1,000 parts by weight of water, 30 parts by weight of lotus leaf-Hwangchil leaf fermented complex, 3 parts by weight of defatted rice bran, 7.5 parts by weight of wheat dietary fiber, 5 parts by weight of sugar, 20 parts by weight of salt, 8 parts by weight of garlic, 15 parts by weight of onion, An aging liquid containing 3.5 parts by weight of ginger and 3 parts by weight of pepper was prepared, and raw pork head was immersed in the aging liquid and aged for about 30 hours. Thereafter, the aged product was boiled with water for about 4 hours, covered with a lid, and boiled for about 80 minutes at a pressure of 0.2 kgf/cm 2 . Then, it was cooled to obtain cut pork head.

[Experimental Example 1]

About the degree of taste, texture and deodorization of 20 adult male and female subjects for the pork head cut meat prepared in Examples 1 to 3, the pork head processed food prepared in Comparative Example 1, and the pork head cut meat prepared in Comparative Example 2 A sensory test was performed. The test method is a 7-point scoring method, 7 points: very good, 6 points: good, 5 points: slightly good, 4 points: normal, 3 points: slightly bad, 2 points: bad, 1 point: very bad. The evaluation results are shown in Table 1 below.

division taste texture degree of odor removal Example 1 6.3±0.42 6.1±0.41 6.2±0.59 Example 2 6.3±0.34 6.9±0.72 6.2±0.16 Example 3 6.7±0.68 6.1±0.76 6.9±0.62 Comparative Example 1 3.3±0.43 3.2±0.68 3.1±0.32 Comparative Example 2 4.3±0.72 4.2±0.82 4.1±0.62

According to Table 1, the pork head cutlet of Example 1 showed excellent evaluation in terms of taste, texture, and odor removal, and the pork head cutlet of Example 2 showed a more excellent evaluation in texture compared to Example 1. It can be seen that the pork head sliced meat of Example 3 showed a more excellent evaluation in terms of odor removal compared to Example 1.

In contrast, it can be seen that the pork head processed food prepared in Comparative Example 1 and the pork head cut meat prepared in Comparative Example 2 showed insufficient evaluation in terms of taste, texture, and odor removal compared to Example 1.

Claims (4)

washing the pig's head (step 1);
Preparing a marinade (step 2);
Adding 200 to 250 parts by weight of the marinade to 100 parts by weight of the washed pig head and boiling it at 100 to 105 ° C. for 60 to 90 minutes (step 3);
Separating the boiled pork head from the marinade (step 4);
Forming the boiled pork head using a roll-type device (step 5); and
cutting the shaped pig head (step 6);
Including,
In step 2, the marinade contains 45 to 55% by weight of bottled water, 15 to 25% by weight soy sauce, 15 to 25% cooking wine, 0.1 to 1% by weight ginger, 0.01 to 0.1% by weight octagon, 5 to 10% by weight onion, green onion 0.1 to 1% by weight, 1 to 5% by weight of pears, 0.01 to 0.1% by weight of cloves, 0.1 to 1% by weight of garlic, 0.01 to 0.1% by weight of bay leaves and 0.01 to 0.1% by weight of black pepper,
A method for producing pork head sliced meat.
According to claim 1,
In step 1, immersing 50 to 60 parts by weight of pork head in 100 parts by weight of the complex fermentation solution at 20 to 30 ° C. for 2 to 3 hours, and then washing with water,
The complex fermented liquid includes 50 to 60% by weight of Aronia fermented liquid, 20 to 30% by weight of Stevia fermented liquid and 15 to 25% by weight of lotus leaf fermented liquid,
The aronia fermented liquid is prepared by mixing 80 to 85% by weight of aronia, 10 to 15% by weight of fructooligosaccharide and 1 to 6% by weight of xylose, and then fermented at 25 to 30 ° C. for 2 to 3 days,
The stevia fermented liquid,
Roasting stevia leaves at 140-150 ° C for 30-35 minutes;
Adding 800 to 900 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 110 to 115 ° C. for 15 to 20 minutes, and then filtering to obtain a stevia leaf extract; and
Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the stevia leaf extract and fermenting at 25 to 30 ° C. for 20 to 22 hours;
Manufactured, including
The lotus leaf fermented liquid,
immersing the lotus leaf in saline water at a concentration of 2.0% (w/v) at 10 to 15 ° C. for 40 to 45 minutes;
Obtaining a lotus leaf extract by adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and then extracting at 1.7 to 1.8 atm and 95 to 100 ° C. for 1 to 2 hours; and
Adding 6 to 8 parts by weight of lactic acid bacteria to 100 parts by weight of the lotus leaf extract, fermenting at 25 to 30 ° C. for 4 to 6 hours, and then filtering to prepare a fermented lotus leaf liquid;
manufactured, including
A method for producing pork head sliced meat.
According to claim 1,
In step 3, 1 to 5 parts by weight of a texture improver are additionally included in 100 parts by weight of the washed pork head,
The texture improver includes 80 to 90% by weight of dried blueberries and 10 to 20% by weight of blueberry puree,
The dried blueberries are first ripened for 2 to 3 days at 20 to 25 ° C below zero, then thawed at 6 to 8 ° C for 10 to 12 hours, and then at 25 to 27 ° C for 1 to 2 days. After secondary aging, it is prepared by drying at 40 ~ 42 ℃ for 30 ~ 40 minutes,
The blueberry puree is prepared by mixing 90 to 95% by weight of blueberry juice, 2 to 6% by weight of sprout barley extract, and 1 to 5% by weight of xylitol,
The sprout barley extract is obtained by adding 300 to 400 parts by weight of 90% (v / v) ethanol to 100 parts by weight of sprout barley, leaving it at 20 to 24 ° C. for 12 hours, and then filtering.
A method for producing pork head sliced meat.
According to claim 1,
After step 4, a step of adding 1 to 5 parts by weight of an off-odor improver to 100 parts by weight of the boiled pork head and aging at 1 to 5 ° C. for 10 to 12 hours is added,
The off-flavor improving agent includes 80 to 90% by weight of sweet potato vinegar and 10 to 20% by weight of pear extract,
The sweet potato vinegar,
Adding 45 to 50 parts by weight of sweet potato to 100 parts by weight of purified water and heating at 110 to 115 ° C. for 20 to 25 minutes to obtain a sweet potato extract;
Adding 5 to 6 parts by weight of a liquefying enzyme to 100 parts by weight of the sweet potato extract and liquefying at 65 ° C. for 10 to 15 minutes;
Adding 5 to 6 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying it at 65 ° C. for 40 to 45 minutes;
Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 25 to 28 ° C. for 1 to 2 days to obtain an alcoholic fermentation broth;
Preparing an acetic acid fermentation solution by adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 25 to 28 ° C. for 4 to 5 days; and
Aging the acetic acid fermentation broth at 22 to 25 ° C for 3 to 4 days;
Manufactured, including
The pear extract,
Preparing a berry extract by adding 6 to 10 parts by weight of blueberries, 6 to 10 parts by weight of blackberries and 6 to 10 parts by weight of maqui berries to 100 parts by weight of water and heating at 90 to 95 ° C. for 40 to 45 minutes;
crushing pears; and
Preparing a pear extract by adding 300 to 400 parts by weight of the berry extract to 100 parts by weight of the pulverized pear, heating at 96 to 100 ° C. for 30 to 35 minutes, and then filtering;
manufactured, including
A method for producing pork head sliced meat.

Images