KR20240025209A - Method for Manufacturing Beef Jerky - Google Patents

Abstract

The present invention includes a raw meat slicing step of slicing the raw meat to a predetermined thickness to produce sliced raw meat, a sliced raw meat aging step of maturing the sliced raw meat at a ripening temperature of -2 to 5°C for a maturation time of 10 to 24 hours, and A auxiliary material mixing step of mixing auxiliary ingredients with sliced raw meat to produce mixed raw meat, a mixed raw meat drying step of drying the mixed raw meat at a predetermined drying temperature for a predetermined drying time, and freezing the mixed raw meat at a predetermined freezing temperature. Jerky comprising a freezing step of mixed raw meat, a thawing step of thawing the mixed raw meat at a predetermined secondary thawing temperature for a secondary thawing time, and a far-infrared drying step of producing jerky by irradiating far-infrared rays to the thawed mixed raw meat. A manufacturing method is disclosed.

Description

Method for Manufacturing Beef Jerky}

The present invention relates to a method for manufacturing beef jerky using eco-friendly, antibiotic-free Korean beef.

Beef jerky is a food made by spreading thinly dried meat such as beef or pork. The beef jerky may be given a unique taste by applying or mixing a unique sauce prepared by mixing various ingredients during the manufacturing process. Additionally, the preservation period of the jerky can be increased through aging and drying processes.

The jerky manufacturing method generally dries the jerky at high temperatures, so the jerky may harden prematurely as the moisture content decreases. In addition, since the above beef jerky manufacturing method uses heat to dry the beef jerky, the dried state inside and outside of the beef jerky may be different, resulting in poor texture and reduced storage period depending on the preservation period.

The present invention provides a method for producing beef jerky that can maintain the texture of beef jerky and increase its shelf life.

The beef jerky manufacturing method according to an embodiment of the present invention includes a raw meat slicing step of slicing the raw meat to a predetermined thickness to produce sliced raw meat, and maturing the sliced raw meat at an aging temperature of -2 to 5° C. for 10 to 24 hours. A ripening step of sliced raw meat, a auxiliary material mixing step of mixing auxiliary materials with the sliced raw meat to produce mixed raw meat, a mixed raw meat drying step of drying the mixed raw meat at a predetermined drying temperature for a predetermined drying time, and the mixing. A mixed raw meat freezing step of freezing the raw meat at a predetermined freezing temperature, a mixed raw meat thawing step of thawing the mixed raw meat at a predetermined secondary thawing temperature for a secondary thawing time, and irradiating far infrared rays to the thawed mixed raw meat to make jerky. It is characterized in that it includes a far-infrared drying step.

In addition, the beef jerky manufacturing method of the present invention may further include a raw meat thawing step of thawing the frozen raw meat before the raw meat slicing step at a primary thawing temperature of -2 to 5°C for a primary thawing time of 10 to 24 hours. .

In addition, the beef jerky manufacturing method of the present invention may further include a sliced raw meat pretreatment step of removing fascia or fat present in the sliced raw meat after the raw meat slicing step.

In addition, the beef jerky manufacturing method of the present invention includes a slice raw meat grinding step of pulverizing the slice raw meat after the slice raw meat ripening step, and a mixing step of forming the mixed raw meat mixed with the pulverized slice raw meat and the auxiliary materials after the auxiliary material mixing step. A raw meat forming step may be further included.

Additionally, in the far-infrared drying step, far-infrared rays may be irradiated to the mixed raw meat to dry the mixed raw meat at a far-infrared drying temperature of 125 to 135°C for a far-infrared drying time of 70 to 90 seconds.

The beef jerky manufacturing method of the present invention uniformly dries the inside and outside of the beef jerky using far infrared rays after thawing, thereby maintaining the texture and increasing the preservation period of the beef jerky.

1 is a process diagram of a beef jerky manufacturing method according to an embodiment of the present invention.

Hereinafter, a method for manufacturing beef jerky according to an embodiment of the present invention will be described.

1 is a process diagram of a beef jerky manufacturing method according to an embodiment of the present invention.

Referring to Figure 1, the beef jerky manufacturing method according to an embodiment of the present invention includes a raw meat slicing step (S10), a sliced raw meat aging step (S20), a mixing step of auxiliary ingredients (S30), and a mixed raw meat drying step (S40). ), a mixed raw meat freezing step (S50), a mixed raw meat thawing step (S60), and a far-infrared drying step (S70). In addition, the beef jerky manufacturing method may further include a raw meat thawing step (S05) and a cut raw meat pretreatment step (S15). In addition, the beef jerky manufacturing method may further include a slice raw meat grinding step (S25) and a mixed raw meat forming step (S35).

The above jerky manufacturing method can be applied to manufacturing jerky using raw meat such as beef or pork. The beef jerky manufacturing method uses far-infrared rays to uniformly heat and dry the inside and outside of the thawed beef jerky. Therefore, the above beef jerky manufacturing method can improve the texture of the beef jerky and reduce the phenomenon of the exterior becoming hard first, thereby increasing the shelf life. In addition, the beef jerky manufacturing method uses far-infrared rays to dry the beef jerky, so the drying time can be shortened.

The raw meat thawing step (S05) is a step of thawing frozen raw meat. The raw meat thawing step (S05) may be performed when frozen raw meat is used. Therefore, when the raw meat is in a semi-thawed or refrigerated state, the raw meat thawing step (S05) can be omitted. The raw meat thawing step (S05) may be performed at a primary thawing temperature of -2 to 5°C for a primary thawing time of 10 to 24 hours. The first thawing temperature and first thawing time can be appropriately adjusted depending on the frozen and thawed state of the raw meat. The raw meat thawing step (S05) may be performed in a refrigerator separate from the outside.

The raw meat slicing step (S10) is a step of slicing the raw meat to a predetermined thickness to produce sliced raw meat. In the raw meat slicing step (S10), relatively thick raw meat can be sliced into sliced raw meat having an appropriate thickness for making jerky. The sliced raw meat may be formed to a thickness of 3 to 10 mm. The raw meat slicing step (S10) may be performed using a meat slicer. The raw meat may be semi-thawed raw meat or refrigerated raw meat.

The slice raw meat pretreatment step (S15) is a step of removing fascia or fat present in the sliced raw meat. The sliced raw meat may include fascia or fat present in general raw meat. The fascia and fat need to be removed because they can reduce the texture or appearance of the beef jerky. Therefore, the raw meat pretreatment step can remove fascia or fat present on the surface of the sliced raw meat.

The slice raw meat ripening step (S20) is a step of maturing the sliced raw meat. The slice raw meat maturation step (S20) may be carried out at a maturation temperature of -2 to 5°C for a maturation time of 10 to 24 hours. In the slice raw meat ripening step (S20), the sliced raw meat can be aged under aging conditions to soften the meat quality. The slice raw meat ripening step (S20) may be performed after spraying Cheongju on the sliced raw meat.

The slice raw meat grinding step (S25) is a step of grinding the sliced raw meat. In the slice raw meat grinding step (S25), a general grinder for grinding raw meat can be used. The beef jerky manufacturing method can manufacture beef jerky using sliced raw meat in its form. In addition, the beef jerky production method can be made into plate-shaped jerky by finely grinding sliced raw meat and then molding it. Therefore, the slice raw meat grinding step (S25) can be omitted when manufacturing jerky in the form of sliced raw meat.

The auxiliary material mixing step (S30) is a step of producing mixed raw meat by mixing auxiliary ingredients with sliced raw meat. The mixed raw meat may have auxiliary ingredients applied to the surface of the sliced raw meat and some ingredients may have seeped into the inside. The auxiliary materials may be various auxiliary materials used to manufacture beef jerky. For example, the auxiliary ingredients may be ingredients such as soy sauce, sugar, sesame oil, pine nut beans, honey, pepper, ginger, and pear. Additionally, various food ingredients may be used as the auxiliary material, depending on need. Additionally, the auxiliary materials may be mixed after an additional processing process depending on their characteristics. For example, the soy sauce, sugar, sesame oil, pine nut beans, and honey can be mixed as purchased without additional processing. Additionally, the pepper can be ground to an appropriate size and mixed. Additionally, the ginger and pear can be mixed in a juice state through washing, peeling, and juicing processes.

The auxiliary ingredients can be mixed in an appropriate weight ratio depending on the required taste. The auxiliary ingredients may be mixed at a predetermined weight based on the weight of the raw meat. For example, the auxiliary ingredients may be mixed at a predetermined weight based on 1 kg of raw meat. The auxiliary ingredients may be a mixture of 50g of soy sauce, 50g of sugar, 15g of honey, 10g of sesame oil, 20g of ginger juice, 10g of pear juice, 5g of sake, and 5g of pepper.

The mixed raw meat forming step (S35) is a step of forming mixed raw meat in which pulverized sliced raw meat and auxiliary ingredients are mixed. The mixed raw meat forming step (S35) (S35) may be performed when the sliced raw meat is pulverized by the slice raw meat grinding step (S25). In the mixed raw meat forming step (S35), the pulverized mixed raw meat can be molded into a required shape using a separate mold. The mixed raw meat can be molded into a general beef jerky shape. For example, the mixed raw meat may be molded into a plate-shaped piece shape with a predetermined thickness.

The mixed raw meat drying step (S40) is a step of drying the mixed raw meat at a predetermined drying temperature for a predetermined drying time. The mixed raw meat drying step (S40) can remove the moisture contained in the mixed raw meat to an appropriate level before freezing the mixed raw meat. The mixed raw meat drying step (S40) may be performed sequentially at at least two drying temperatures and for a predetermined drying time. For example, the mixed raw meat drying step (S40) is performed at a primary drying temperature of 40 to 46°C for a primary drying time of 100 to 140 minutes, and for a secondary drying time of 100 to 140 minutes at a secondary drying temperature of 60 to 66°C. Drying can proceed during the secondary drying time. Additionally, the mixed raw meat drying step (S40) may be performed through primary drying once or at least twice. The mixed raw meat drying step (S40) can be performed by placing the mixed raw meat on a tray and then loading it into a dryer.

The mixed raw meat freezing step (S50) is a step of freezing the mixed raw meat at a predetermined freezing temperature. The mixed raw meat freezing step (S50) may freeze the dried mixed raw meat at a freezing temperature of -18°C. The mixed raw meat can be frozen before final drying for product shipment to prevent moisture from evaporating and increase the shelf life.

The mixed raw meat thawing step (S60) is a step of thawing the mixed raw meat at a predetermined secondary thawing temperature for a secondary thawing time. The mixed raw meat thawing step (S60) may be performed at a secondary thawing temperature of 25 to 35°C and a secondary thawing time of 30 to 60 minutes. The mixed raw meat can be dried smoothly by thawing the frozen mixed raw meat.

The far-infrared drying step (S70) is a step of manufacturing beef jerky by irradiating far-infrared rays to the thawed mixed raw meat. The far-infrared drying step (S70) may irradiate far-infrared rays to the mixed raw meat and dry the mixed raw meat at a far-infrared drying temperature of 125 to 135°C. The far-infrared drying step (S70) may be performed for a far-infrared drying time of 70 to 90 seconds. In the far-infrared drying step (S70), when far-infrared rays are irradiated to the mixed raw meat, the far-infrared ray irradiation conditions can be controlled so that the temperature of the mixed raw meat can be maintained at 125 to 135°C, which is the far-infrared drying temperature. In the far-infrared ray irradiation step, the exterior and interior of the mixed raw meat can be uniformly dried by irradiating far-infrared rays to the mixed raw meat. The far-infrared rays are radiant heat that directly reaches the mixed raw meat without a separate heat transfer medium and generates heat, so thermal efficiency can be high and heat loss can be low. In addition, since the wavelength of the far-infrared ray is the same or similar to that of the mixed raw meat, it promotes molecular movement due to a resonance phenomenon, allowing radiant energy to be easily absorbed and uniformly heating the inside and outside of the mixed raw meat.

The embodiments disclosed in this specification are merely presented by selecting the most preferred embodiments from among various possible embodiments to aid the understanding of those skilled in the art, and the technical idea of the invention is not necessarily limited or restricted only by these embodiments. Various changes, additions, and changes are possible without departing from the technical spirit of the present invention. Of course, other equivalent embodiments are also possible.

Claims (5)

A raw meat slicing step of slicing the raw meat to a predetermined thickness to produce sliced raw meat,
A slice raw meat ripening step of maturing the sliced raw meat at a maturation temperature of -2 to 5°C for a maturation time of 10 to 24 hours,
A auxiliary material mixing step of mixing auxiliary ingredients with the sliced raw meat to produce mixed raw meat,
A mixed raw meat drying step of drying the mixed raw meat at a predetermined drying temperature for a predetermined drying time;
A mixed raw meat freezing step of freezing the mixed raw meat at a predetermined freezing temperature;
A mixed raw meat thawing step of thawing the mixed raw meat at a predetermined secondary thawing temperature for a secondary thawing time; and
A method for producing jerky, comprising a far-infrared ray drying step of producing jerky by irradiating far-infrared rays to the thawed mixed raw meat. According to claim 1,
Before the raw meat slicing step,
A beef jerky manufacturing method further comprising a raw meat thawing step of thawing the frozen raw meat at a primary thawing temperature of -2 to 5°C for a primary thawing time of 10 to 24 hours. According to claim 1,
After the raw meat slicing step,
A beef jerky manufacturing method, characterized in that it further comprises a slice raw meat pretreatment step of removing fascia or fat present in the sliced raw meat. According to claim 1,
After the slice raw meat ripening step,
A slice raw meat grinding step of grinding the slice raw meat,
After the auxiliary material mixing step,
A beef jerky manufacturing method, characterized in that it further comprises a mixed raw meat forming step of molding the mixed raw meat mixed with the pulverized sliced raw meat and the auxiliary ingredients. According to claim 1,
The far-infrared drying step is a method of manufacturing beef jerky, characterized in that irradiating far-infrared rays to the mixed raw meat and drying the mixed raw meat at a far-infrared drying temperature of 125 to 135 ° C. for a far infrared drying time of 70 to 90 seconds.