KR20230073374A - Manufacturing method of the jerky using the mixed meat - Google Patents

Abstract

1) After preparing 10 kg of Korean beef rump, 1.5 kg of pork hind leg, and 0.5 kg of duck leg, remove remaining tendon, fat, and bone fragments, and cut the raw meat into pieces about 30 cm in diameter, After pulverizing with a cutter to a size of 3 mm, mix the raw meat slowly to mix evenly to prepare the mixed meat.
2) After removing the blood that flows out during thawing, remove the blood that is soaked in the mixed meat by wrapping it with a kitchen towel. Add 100g of cooking wine, 200g of green tea, 900g of brown sugar, 450g of seasoning sauce, 300g of concentrated beef powder, 60g of curry, 60g of mixed preparation, and 60g of pepper powder to 12kg of blood-free mixed meat. Stir at low speed for 30 minutes. The salted mixed meat is aged in a refrigerator at 0 ° C for 20 hours.
3) After molding the aged mixed meat in a mold, heat it at 60℃ for 30 minutes with hot air and then reheat it at 75℃ for 50 minutes. The dried jerky is transferred to the next room and dried again for 30 minutes while maintaining a temperature of 50 ° C.
4) The invention relates to a method for producing jerky using mixed meat, characterized in that the dried and manufactured jerky is vacuum-packed in wrapping paper and then put in a high-temperature sterilizer and sterilized for 10 minutes to produce jerky.

Description

Jerky using mixed meat and its manufacturing method {Manufacturing method of the jerky using the mixed meat}

The present invention relates to beef jerky using mixed meat and a manufacturing method thereof, and more specifically, 10 to 20 parts by weight of pork hind leg meat and 5 to 10 parts by weight of duck leg meat based on 100 parts by weight of beef rump of Korean cattle raised by injecting bee venom. By manufacturing jerky by mixing it in the ratio of parts by weight, the price is not only cheap, but the meat quality is soft and chewy while maintaining the taste and aroma of beef jerky. It is an invention related to jerky and a manufacturing method thereof.

Jerky is a low-calorie, protein- and iron-rich diet food that naturally removes fat during the process of drying meat. It is popular as a protein supplement in summer, as well as a healthy snack for growing children and used as a high-end side dish for drinking. It is becoming.

However, if the fat of the jerky is not properly removed, the calories are high and the light taste is poor, and it is also a food that is easy to spoil in high temperature and high humidity seasons when stored for a long time.

Conventional jerky is a seasoned beef that is thinly spread and dried. It is a processing method developed as one of the means for storing food. It was greatly developed by nomads who raised livestock such as cows and sheep. Since it was a special food that was difficult to obtain in the past, it was mainly used for snacks and refreshments served to precious guests.

Beef jerky is recognized as the highest quality beef jerky, and it is divided into spread, flat, yakpo, long and jerky wraps, etc. according to the manufacturing method, and recently beef is mixed with other meats. .

As for the conventional jerky manufacturing technology, domestic patent registration No. 10-0432238 discloses a method for processing soft jerky with pork (pork) as the main ingredient, and domestic patent registration No. 10-0028654 discloses a method for processing beef jerky and slices it. A technique for manufacturing jerky by adding seasoning liquid to raw meat processed in a plate shape, applying it, and then drying it through several steps is disclosed. Domestic Patent Registration No. 10-0777180 separates pork and beef into ground meat and combined meat There is disclosed a method for producing jerky, which is mixed in a constant ratio and dried by sequentially adding jerky seasoning.

In addition, domestic patent registration No. 10-1302670 discloses the step of cutting and processing raw meat, mixing and binding the cut raw meat with seasoning, putting the raw meat mixed and bound with seasoning into a molding mold and pressurizing and molding, the molded A method for manufacturing jerky is disclosed, including the step of rapidly cooling raw meat, the step of cutting frozen molded meat to a certain thickness, the step of smoking the cut meat cut to a certain size, and the like, Korean Patent Publication No. 10-2018 In No. -0038693, fat, connective tissue, and bones are removed from raw meat, and the shaped raw meat is cut and pulverized, then cured through an aging step, and natural substance Baeknyeoncho powder is added to replace artificial coloring agent sodium nitrite to enhance the color of jerky. A method for producing red ground jerky is disclosed, and in Korean Patent Publication No. 2021-43820, pork and beef are separated into ground meat and combined meat, mixed in a constant ratio, and jerky seasoning is sequentially added and tumbled to dry temperature and time A method for producing dried jerky under various drying conditions that sequentially control is disclosed. In addition, Korean Patent Registration No. 10-2069617 provides a follow-up process for moisture control after the first and second drying processes in the manufacturing process of beef jerky, thereby improving the texture and flavor of beef jerky to give a moist feeling without being hard. In addition, a manufacturing method of jerky with an improved structure is disclosed so that the texture of the whole part can be maintained uniformly to improve product quality.

However, the prior art technology related to beef jerky mixed with pork and duck meat in a specific ratio has not been disclosed, and in particular, a configuration for a technique for foaming jerky cannot be found anywhere.

Domestic Patent Registration No. 10-0432238 Domestic Patent Registration No. 10-0028654 Domestic Patent Registration No. 10-0777180 Domestic Patent Registration No. 10-0797605 Domestic Patent Registration No. 10-1302670 Domestic Patent Registration No. 10-2069617 Domestic Patent Registration No. 10-1883859 Korean Patent Publication No. 10-2018-38693 Korean Patent Publication No. 10-2021-43820

The present invention provides jerky using finely pulverized pulverized meat that has a soft texture by mixing beef, pork, and duck in an appropriate ratio, thereby improving the texture and flavor of jerky to give a moist feeling without being hard. It aims to provide

In addition, an object of the jerky of the present invention is to provide eco-friendly jerky without using antibiotics by using beef raised by injecting bee venom into Korean beef.

In addition, the present invention prepares jerky by mixing 10 to 20 parts by weight of pork hind leg meat and 5 to 10 parts by weight of duck leg meat with respect to 100 parts by weight of Korean beef rump, thereby maintaining the taste and aroma of beef while maintaining the price. The purpose is to provide jerky that is not only inexpensive but also has soft and chewy meat.

Another object of the present invention is to provide jerky that children enjoy because it has excellent sensory properties such as good texture and appearance color while maintaining a relatively lower moisture content than general jerky by putting dried jerky in a foamer and foaming it, enabling long-term preservation. is in

In order to achieve the above object, the present invention is raw material meat that is carefully selected and stocked from Korean beef rump, pig hind legs, and duck legs raised by the method of Korean Patent Application No. 2020-104063 developed by the present inventors. Preparation and measurement step, removing tendon, fat, bone fragments, etc. remaining in raw meat, mixing 10 to 20 parts by weight of pork and 5 to 10 parts by weight of duck meat with respect to 100 parts by weight of beef, and then shaping and pulverizing raw meat Mixing step, removing blood and adding seasoning to get rid of the smell of mixed meat, bleeding and curing step to allow seasoning to permeate evenly into mixed meat, softening meat quality and keeping freshness optimal while minimizing loss of juice in mixed meat It is characterized in that it consists of an aging step of aging under 0 ° C to 4 ° C to maintain the state of, molding and drying step and packaging step to naturally shape the shape of the jerky.

The jerky prepared according to the method of the present invention has a softer texture than jerky sold in the general market, and provides a jerky using finely ground ground meat, giving a moist feeling without being hard, so that the texture and flavor of the jerky are excellent. It has an excellent function as a nutritious snack for children or a side dish for alcohol.

In addition, the beef jerky prepared according to the method of the present invention is eco-friendly without the use of antibiotics while having excellent meat quality by injecting bee venom into Korean beef, and the price is low by using mixed meat mixed with pork and duck meat. It is inexpensive, so added value can be maximized, and by adding the foaming process as needed, it can be preserved for a long time by maintaining a relatively lower moisture content than normal jerky, and it has excellent sensory characteristics such as good texture and exterior color, so it is a jerky preferred by children. There are advantages.

1 is a manufacturing process diagram of jerky according to the present invention
Figure 2 is a manufacturing process diagram of the foamed jerky according to the method of the present invention

In the description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description is omitted.

In addition, terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to user's intention or custom. Therefore, the definition should be made based on the contents throughout this specification. 1 and 2 are manufacturing process diagrams sequentially showing a manufacturing method of jerky according to the present invention, and the manufacturing method of jerky according to the present invention will be described with reference to Figs. 1 and 2.

1. Raw meat preparation and weighing step

Prepared Korean beef rump, pork hind leg meat, and duck leg meat are taken out of the freezer and thawed, and then the fat and connective tissue are trimmed in advance. It is weighed so that it is a negative ratio.

The above-mentioned beef is the meat of Korean cattle raised in drinking water injected with bee venom and administered with a germanium compound, and is eco-friendly beef that is not treated with antibiotics or the like. In addition, by forming the mixing ratio of beef, pork, and duck meat at a ratio of 100: 10 - 20: 5 - 10, the manufacturing cost is low and the added value effect is maximized. It has a taste and smell like beef.

2. Shaping and Mixing Stage

After removing the tendon, fat, bone fragments, etc. remaining in the measured raw meat, the raw meat is cut into a certain size, put in a cutter, pulverized to a size of 2 to 5 mm, and then the pulverized raw meat can be mixed evenly Mixed meat is prepared by kneading slowly so that it can be mixed.

3. Curing step

After removing the blood that flows out during thawing, remove the blood that is soaked in the mixed meat by wrapping it with a kitchen towel. 10 to 20 parts by weight of cooking wine, 10 to 20 parts by weight of green tea, 5 to 15 parts by weight of brown sugar, 3-6 parts by weight of seasoning sauce, beef concentrate 2 To 4 parts by weight of curry, 0.3 to 0.5 parts by weight of curry, 0.3 to 0.5 parts by weight of mixed preparation, and 0.3 to 0.5 parts by weight of pepper powder are added and stirred at low speed for 20 to 30 minutes with a stirrer so that the seasoning permeates evenly into the mixed meat. let me hear

In the above, the beef concentrate powder serves to maintain the taste and aroma of beef by alleviating the smell of pork or duck. If you use less than 2 parts by weight of beef concentrate powder, you cannot feel the original taste of beef because the smell of pork or duck is not removed from the mixed meat, and if you use more than 4 parts by weight, you will get a greasy taste. It is preferable to use 4 parts by weight to 4 parts by weight.

4. Ripening stage

The cured mixed meat is aged in a refrigerator at 0 to 4 ° C. for 10 to 20 hours. When aged for less than 10 hours, the salting effect is insignificant, making it difficult to obtain texture, odor removal, and flavor improvement effects, and when aged for more than 20 hours, the texture is rather poor and the original taste of jerky may be lost. to 20 hours is preferred.

5. Molding and drying step

Jerky is molded to a certain thickness using a pre-fabricated mold at the mixing rate after the aging step, and then firstly heated with heated steam at a temperature of 60 to 70 ° C. for 20 to 30 minutes, and then secondarily at 70 to 80 ° C. Reheat for 50 to 60 minutes at a temperature of ° C. The secondary dried jerky is transferred to a subsequent room and dried for 50 to 60 minutes while maintaining a temperature of 50 to 60 ° C.

The reason for drying at a lower temperature from a low temperature to a high temperature as described above is that the denaturation of the protein can be reduced by gradually changing the temperature transferred to the jerky, and the contraction and hardness of the jerky are eliminated, and the jerky is made with a soft and good texture. can do.

In addition, the thickness of the jerky is preferably 5mm to 10mm, and when the thickness of the jerky is 5mm to 10mm, it is possible to manufacture jerky with excellent sensory properties such as texture and appearance color. If the thickness of the jerky is less than 5 mm, the evaporation of moisture is fast, and the water content is low, so the surface color becomes dark, and the sensory preference may be low.

In the present invention, a foaming process may be added to the dried jerky as described above.

That is, the dried jerky is put into a foaming machine and foamed between 150 and 180 ° C. for 10 to 12 seconds at a pressure of 1.5 to 3 Kgf. The foamed jerky is contracted by moisture and temperature and pressure, and has a crispy mouthfeel and a soft and savory taste that melts in the mouth.

6. Packing step

After vacuum-packing the dry or foamed jerky prepared by drying as described above, it is put into a high-temperature sterilizer and sterilized for 3 minutes to sterilize microorganisms or viruses that may be present in the vacuum-packed jerky. As described above, by vacuum-packing the jerky and sterilizing the vacuum-packed jerky with high-temperature steam, it is possible to prevent deterioration and store for a long time without adding preservatives, etc., so that eco-friendly jerky can be manufactured. As the packaging container, a synthetic resin such as polyethylene, which is generally widely used, may be used.

< Example 1 > Preparation of mixed meat jerky

1) After preparing 10 kg of Korean beef rump, 1.5 kg of pork hind leg, and 0.5 kg of duck leg, remove remaining tendon, fat, and bone fragments, and cut the raw meat into pieces about 30 cm in diameter, After pulverizing into 3mm size with a cutter, mix the raw meat slowly so that it can be mixed evenly to prepare the mixed meat.

2) After removing the blood that flows out during thawing, remove the blood that is soaked in the mixed meat by wrapping it with a kitchen towel. Add 100g of cooking wine, 100g of green tea, 900g of brown sugar, 450g of seasoning sauce, 300g of concentrated beef powder, 60g of curry, 60g of mixed preparation, and 60g of pepper powder to 12kg of blood-free mixed meat. Stir at low speed for 30 minutes. The salted mixed meat is aged in a refrigerator at 0 ° C for 20 hours.

3) After molding the aged mixed meat in a mold, heat it at a temperature of 70℃ for 30 minutes with hot air, and then heat it again at a temperature of 80℃ for 50 minutes. The dried jerky is transferred to the next room and dried again for 30 minutes while maintaining a temperature of 60 ° C.

4) Jerky prepared by drying was vacuum-packed in wrapping paper, and then placed in a high-temperature sterilizer and sterilized for 10 minutes to prepare jerky.

<Example 2> Preparation of mixed meat foam jerky

Jerky was prepared in the same manner as in Example 1 except for the configuration in which the first, second and third dried jerky in Example 1 was put into a foamer and foamed at 150 ° C. for 10 seconds at 2 Kgf pressure.

<Comparative Example 1>

Jerky was prepared in the same manner as in Example 1, but pork and duck meat were not used in Comparative Example 1.

<Comparative Example 2>

Jerky was prepared in the same manner as in Example 1, but in Comparative Example 2, beef and pork were used at a ratio of 5: 1 without using duck meat.

<Comparative Example 3>

Jerky was prepared in the same manner as in Example 1, but in Comparative Example 3, beef and duck meat were used at a ratio of 5: 1 without using pork.

<Comparative Example 4>

Jerky was prepared in the same manner as in Example 1, but in Comparative Example 4, beef concentrate powder was not used as a seasoning.

As described above, jerky was prepared according to Examples 1 and 2 and Comparative Examples 1 to 4, and sensory evaluation was performed on the taste, aroma, texture, meat color, and overall preference of the jerky, and the results are shown in Table 1 below. shown in The sensory test was conducted with 10 food experts and 10 general consumers, and a 9-point scoring method was used for scoring and evaluation criteria. Very good: 9, good: 7, average: 5, bad: 3, very bad. : 1.

sensory evaluation division taste incense texture flesh color overall sign Example 1 8.8 8.4 8.7 8.2 8.5 Example 2 8.9 8.6 8.5 8.7 8.7 Comparative Example 1 8.4 8.0 8.1 7.91 8.1 Comparative Example 2 6.7 5.6 6.2 6.2 6.2 Comparative Example 3 6.0 5.4 6.0 6.1 5.9 Comparative Example 4 8.1 7.5 8.2 8.1 8.0

As shown in [Table 1], as a result of comparing the taste, aroma, texture, meat color, and overall acceptability of the jerky according to Examples 1 and 2 and the jerky according to Comparative Examples 1 to 4, in Examples 1 and 2 It was found that the jerky prepared by Comparative Examples was superior in overall taste, aroma, texture and overall preference compared to the jerky prepared by Comparative Examples.

According to the sensory survey, it can be confirmed that Korean consumers prefer beef over pork or duck meat. That is, it was found that the product of Comparative Example 1 made of beef had a higher score in sensory evaluation than the products of Comparative Example 2 and Comparative Example 2 in which pork or duck was added to beef.

However, the preference for the products of Examples 1 and 2 prepared by the method of the present invention was high. This is because the jerky according to Examples 1 and 2 can maintain the flavor and taste of beef as it is by adding beef concentrate powder while specifying the mixing ratio of beef, pork and duck to 100: 10 to 20: 5 to 10, It is judged to have satisfied consumers' preference by harmonizing with the soft texture of ghee or pork. The present invention described as above is not limited to the specific preferred embodiments described above, and anyone having ordinary knowledge in the technical field to which the present invention pertains variously without departing from the gist of the present invention claimed in the claims. Of course, modifications are possible, and such changes are within the scope of the claims.

Claims (5)

Prepared Korean beef rump, pork hind leg meat, and duck leg meat are taken out of the freezer and thawed, and then the fat and connective tissue are trimmed in advance. Weighing to be a negative ratio;
After removing tendons, fat, and bone fragments remaining in the measured meat raw material, cut the raw meat into a certain size, put it in a cutter, grind it to a size of 2 ~ 5 mm, and then slowly knead the ground meat raw material so that it is evenly mixed. Preparing mixed meat by doing;
A salting step in which the seasoning composed of cooking wine, green tea, brown sugar, seasoning sauce, beef concentrated powder, curry, mixed preparation and black pepper powder is evenly permeated into the mixed meat;
Aging the cured mixed meat in a refrigerator at 0 ° C to 4 ° C for 10 to 20 hours;
The aged mixing ratio is molded using a mold, firstly heated with hot air at a temperature of 60 to 70 ° C for 20 to 30 minutes, and then secondarily reheated at a temperature of 70 to 80 ° C for 50 to 60 minutes, and then again. A molding and drying step of transferring the secondary dried jerky to a subsequent room and drying it for 50 to 60 minutes while maintaining a temperature of 40 to 50 ° C;
Packaging and sterilization step of vacuum-packing the dried jerky and then putting it in a high-temperature sterilizer to sterilize it for 2 to 5 minutes: Method for producing jerky using mixed meat, characterized in that consisting of According to claim 1,
The seasoning added to the mixed meat is based on 100 parts by weight of the mixed meat, 10 to 20 parts by weight of cooking wine, 10 to 20 parts by weight of green tea, 5 to 15 parts by weight of brown sugar, 3 to 6 parts by weight of seasoning sauce, 2 to 6 parts by weight of beef concentrate powder 4 parts by weight, 0.3 to 0.5 parts by weight of curry, 0.3 to 0.5 parts by weight of mixed preparation, and 0.3 to 0.5 parts by weight of pepper powder. Method for producing jerky using mixed meat. According to claim 1,
Method for producing jerky using mixed meat, characterized in that the thickness of the jerky is 5 mm to 10 mm. According to claim 1,
A method for producing jerky using mixed meat, characterized in that the molded and dried jerky is put into a foamer and foamed at 150 to 180 ° C. for 10 to 12 seconds at a pressure of 1.5 to 3 Kgf. Jerky using mixed meat prepared by the method of claim 1

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