WO2016010338A1 - Production method for pig meat jerky - Google Patents
Production method for pig meat jerky Download PDFInfo
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- WO2016010338A1 WO2016010338A1 PCT/KR2015/007291 KR2015007291W WO2016010338A1 WO 2016010338 A1 WO2016010338 A1 WO 2016010338A1 KR 2015007291 W KR2015007291 W KR 2015007291W WO 2016010338 A1 WO2016010338 A1 WO 2016010338A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
Definitions
- the present invention relates to a method for manufacturing pork jerky, and relates to pork jerky to allow anyone of all ages to enjoy by providing a smooth beef jerky to maintain the moisture content of the finished beef jerky 40%.
- beef jerky is a stored food that is sliced from raw meat and dried after seasoning.
- the beef jerky is manufactured by natural drying for a long time or has a strong and hard texture because it is dried for a certain time at a high temperature. It was recognized as a valuable food.
- beef jerky has been used mainly as beef as raw meat, but recently used pork, and also used to mix pork and beef.
- the method of manufacturing beef jerky has been prepared by thinly seasoning and ripening the hip meat or the hind leg meat of beef and pork, and drying at a high temperature for a long time to dry the water content containing about 20% to 25%.
- a chemical seasoning such as sodium L-glutamate is added, a preservative may be used for long-term storage, and a coloring agent may be added to improve color.
- Beef Jerky prepared in this way has a disadvantage in that it is inconvenient for those who are poor in moisture because of low moisture content, and because it is dried at high temperature, loss of nutrients is large when drying, and a large amount of Jerky is used because various preservatives, colorants, chemical seasonings are used. There is an unhealthy problem when using it.
- the conventional "soft meat beef jerky manufacturing method" (Korean Patent Office Registration No. 10-1006566), etc., aged after seasoning and blending natural seasonings and natural pigments, including psoriasis extract and red ginseng Bacillus Drying at low temperature for a short time so that its own moisture is 45% to 50% may provide a healthy beef jerky.
- this manufacturing method is to dry to a low temperature of 40 °C can preserve the moisture contained in the beef jerky to some extent, but the sterilization is not done properly, there is a hassle to perform a separate sterilization work, and after sterilization after packaging Therefore, there is a risk of deterioration during storage and distribution.
- the present invention is to solve the above problems, by presenting the optimum ratio of the raw material and subsidiary materials added amount and the optimum smoke drying conditions, to maintain the moisture content of the beef jerky 40% to provide excellent flavor and smooth meat It is an object of the present invention to provide a method for producing pork jerky.
- the first step of shaping the raw pork meat the second step of slicing the raw raw meat, 91 to 94 parts by weight of the chopped raw meat, jerky seasoning 2.50 ⁇ 4.64 weight
- a third step of tumbling the raw material with 1.64 to 1.67 parts by weight of brown sugar and 0.20 to 1.61 parts by weight of an additive to a tumbler and a fourth step of aging the finished semi-finished product at 2 ° C to 4 ° C for 1 to 24 hours at low temperature.
- a method for producing pork, beef jerky characterized in that formed in the base technology.
- the additive in the third step chili powder 0.18 ⁇ 0.20 parts by weight, chili powder 0.15 ⁇ 0.17 parts by weight, caraway (caraway) 0.08 ⁇ 0.10 parts by weight, chili pepper comprises 0.08 ⁇ 0.10 parts by weight It is preferred that further taste additives are added.
- Cheongyang red pepper is added 0.1 to 0.15 parts by weight to further adjust the pungent taste.
- the third step it is preferable that 2 to 3 parts by weight of Schizandra 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 sun salt is further added. It is preferable.
- the propolis solution it is preferable to apply the propolis solution to the surface of the semi-finished product after tumbling, and then mature at low temperature.
- 20 parts by weight of fruit enzyme solution or herbal enzyme solution is mixed with 10 parts by weight of the propolis solution. It is preferable to apply together.
- the water content of the finished product of the eighth step is preferably 40% to 45%.
- the present invention proposes an optimal ratio of raw meat and subsidiary ingredients included in the beef jerky and the optimum smoke drying conditions according to the conventional beef jerky, so that the moisture content of the beef jerky is maintained at about 40% to provide excellent flavor and soft meat. It works.
- beef jerky that satisfies various needs of consumers by adjusting the spicy taste by using a chili flavor additive, etc., by providing various mixed materials in a sliced form, further diversifying the flavor and texture of the beef jerky and Improved, supplemented with nutrients lacking beef jerky by adding various functional foods, and by adding deep sea water or sun salt during the process to minimize the sodium content and provide a beef jerky with a high mineral content.
- the present invention minimizes the use of preservatives, colorants, and chemical seasonings included in the beef jerky, and relates to beef jerky prepared using only pork, and in particular, to maintain the moisture content of the finished beef jerky to maintain a smooth meat quality of about 40% It is about pork jerky that provides beef jerky so that anyone of all ages can enjoy it.
- beef jerky it is possible to provide beef jerky to satisfy various needs of consumers by adjusting the spicy taste by using chili flavor additives, etc., and to provide various mixed materials in a sliced form, further improving the flavor and texture of the beef jerky.
- Various functional foods were added to replenish nutrients lacking in beef jerky, and by using deep sea water or sun salt to minimize sodium content and maximize mineral content, the functionality of beef jerky was strengthened.
- 1 is a flowchart illustrating a method of manufacturing pork jerky according to the present invention.
- 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 chopped raw meat, 2.50 to 4.64 parts by weight of beef jerky, 1.64 brown sugar
- a third step of tumbling with ⁇ 1.67 parts by weight and 0.55 to 1.61 parts by weight of additives in a tumbler and a fourth step of low temperature aging of the finished semi-tumbled product at 2 ° C to 4 ° C for 1 hour to 24 hours
- Fat is removed from the pork in the chilled state and the raw meat is shaped.
- the portion of pork used as raw meat is used as a portion of little fat, or after removing more than 90% fat.
- the Al Fuji portion of the hind leg of pork has almost no fat content, it is excellent in its flavor and texture when produced by beef jerky, there is an advantage that can be stored and distributed for a long time.
- Such Alfuji region has a relatively low consumption compared to pork belly and neck, etc., has the advantage of low price. If necessary, you can also use pork fillet and tenderloin.
- Pork in the present invention using only antibiotic-free pig (produced in Jeju), organic pig, acorn fed Iberico pig (no omega 6, rich in omega 3), pigs fed with germanium drinking water, healthy even if consumed continuously It can provide beef jerky that is not harmful.
- the shaped raw meat is cut into pieces (second step).
- the final shape of the beef jerky is determined, which is uniformly sliced into the size and thickness of the beef jerky to provide the raw meat.
- the raw pork meat may be sliced, cut into pieces of a certain size and thickness, and pounded with a knife to make the meat soft.
- salt or soy sauce, pepper, sugar, etc. may be used as needed, or a certain amount of alcohol may be sprayed to remove the smell.
- tumbling is a process in which the above materials are mixed evenly, so that the seasonings are evenly mixed and the raw meat becomes softer.
- the 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 bicarbonate , Sage powder, marjoram powder, nutmeg powder, curry powder can be used in an appropriate amount, and commercially available jerky seasonings can also be used.
- Beef jerky seasoning in the present invention is added by 2.50 to 4.44 parts by weight based on 91 to 94 parts by weight of the finely chopped raw meat, and improves the flavor of the beef jerky in accordance with the amount of additives, mixed materials, deep sea water or sun salt to be described later
- the ingredients constituting the jerky seasoning are used in combination, or by adjusting an appropriate amount.
- the brown sugar uses 1.64 to 1.67 parts by weight based on 91 to 94 parts by weight of the finely divided raw meat, thereby controlling sweetness, improving the color of the beef jerky, and increasing the umami taste.
- the additive is used in an amount of 0.55 to 1.61 parts by weight based on 91 to 94 parts by weight of the chopped raw meat, and mixes D-sorbitol solution, refined salt, cure mix, and potassium sorbate. Use it.
- the additive is a material for extending the shelf life of the beef jerky, and serves as a preservative, so that it is not harmful to the human body by adding a trace amount.
- a chili flavor additive is prepared and added together to a tumbler, so as to provide jerky of various flavors.
- the chili flavor additives so that 0.1 ⁇ 0.15 parts by weight of Cheongyang red pepper powder can be added, so as to adjust the pungent taste.
- the amount of the additive is preferably added to the minimum, and the amount of the additive is adjusted according to the mixing amount of the additive, the mixed material, the deep sea water, etc., which will be described later, and in particular, propolis, fruit enzyme solution, or herbal enzyme solution, etc. By adding, it is possible to improve the long-term integrity of the jerky while minimizing the amount of preservatives used.
- the tumbler may be added to the tumbler to further diversify the flavor of the beef jerky and supplement the lack of nutrients, and to further enhance the functionality, the mixed material is garlic to 91 ⁇ 94 parts by weight of the raw raw meat 5 to 10 parts by weight of the slice, 3 to 5 parts by weight of the mushroom slice, 2 to 3 parts by weight of ginseng slice, 5 to 10 parts by weight of curry powder or a mixture thereof may be added.
- 1 to 5 parts by weight of deep sea water or sun salt may be further added to 91 to 94 parts by weight of the cut raw meat.
- deep sea water is collected at approximately 300m to 1300m from the surface of the water and contains salts, and inorganic minerals having anti-cancer effects such as selenium (Se) and zinc, as well as natural minerals (sodium, calcium, magnesium, and potassium).
- salts such as selenium (Se) and zinc
- natural minerals such as sodium, calcium, magnesium, and potassium
- Components and mineral components such as metal ions such as iron and manganese
- the deep sea water in the present invention uses deep sea water to minimize component changes.
- an appropriate amount of deep sea water may be used, mixed water including purified water may be used, and the salt concentration may be adjusted by desalting.
- the amount of jerky seasonings, brown sugar, and additives can be adjusted, and the best combination is made so that jerky seasonings or additives are added to a minimum while taking into account the needs of the jerky flavor. It can be carried out.
- the chopped raw meat, beef jerky seasonings, brown sugar, additives such as brown sugar, additives, and the like are put in a tumbler, and the tumbling operation is performed while adjusting the tumbling conditions according to the amount of material.
- the semi-tumbled semi-finished product is aged at low temperature from 2 ° C to 4 ° C for 1 hour to 24 hours (step 4), which allows the meat to soften while seasoning the ingredients evenly, thereby reducing the flavor of the beef jerky. To improve further.
- the antimicrobial activity of the finished product is aged by applying a small amount of propolis solution (0.1 to 0.5 parts by weight based on 100 parts by weight of the finished tumbling finished product) onto the surface of the semi-finished product after tumbling. It is possible to improve the shelf life and shelf life while minimizing the use of preservatives and the like, while hardly affecting the flavor of the beef jerky.
- the shelf life is about 1 year at room temperature and the quality guarantee period is about 1 year and 3 months.
- the matured semi-finished product is placed on a jerky stick and placed on a trolley (step 5) .
- the finished product is placed in a smoker for 1 hour at 60 ° C, 30 minutes at 65 ° C, 30 minutes at 70 ° C, Smoke drying for 30 minutes at 75 ⁇ 78 °C, 60 minutes at 85 °C (step 6).
- the present invention does not smoke-dry for a long time at a high temperature, but by gradually drying the smoke at a low temperature, thereby controlling the moisture content of the beef jerky, while minimizing the destruction of nutrients, the beef jerky is evenly dried with seasoning. By further improving the flavor of the beef jerky.
- step 7 the product after the fume drying treatment is cooled by using a cold air dryer for 2 to 3 hours under the humidity of 40% to 45% (step 7), and the finished product is weighed and packaged according to the packing standard. 8th step)
- the cooling process is to adjust the water content of the final product is 40% to 45% by replenishing the water lost in the fume drying process in the cooling process.
- the shelf life and warranty period is to be extended, it is to provide a soft beef jerky.
- Example 2 of the present invention relates to a chili-flavored pork jerky, and it was confirmed that everyone of both sexes could enjoy it. (1-Very bad, 2-Poor, 3 -Normal, 4-Good, 5-Very Good)
- the present invention minimizes the use of preservatives, colorants, and chemical seasonings contained in the beef jerky, and is free of antibiotic-free pigs (Jeju), organic pigs, and acorn fed Iberico pigs (without omega 6 and rich in omega 3). ), By using only pigs fed with germanium drinking water to produce beef jerky, it is beneficial to health, and to provide a beef jerky harmless to the human body even if ingested in large quantities.
- the meat content of the finished beef jerky is maintained at about 40% to provide a tender beef jerky, while adding the subsidiary material to extend the expiration date and quality assurance period, so that anyone can enjoy It is about.
- beef jerky it is possible to provide a beef jerky to satisfy the various needs of consumers by adjusting the spicy taste using a chili flavor additives, etc., and to provide a variety of mixed materials in a sliced form, to further improve the flavor and etching of the beef jerky.
- Various functional foods were added to replenish the nutrients lacking in beef jerky, and by using deep sea water or sun salt to minimize sodium content and maximize mineral content, the functionality of beef jerky was strengthened.
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Abstract
The present invention relates to a production method for pig meat jerky, and comprises: a first step of shaping a pig meat raw material; a second step of chopping the shaped meat raw material; a third step of placing, in a tumbler, 91-94 parts by weight of the chopped meat raw material, 2.50-4.64 parts by weight of jerky seasoning, 1.64-1.67 parts by weight of brown sugar and 0.20-1.61 parts by weight of an additive, and subjecting same to tumbling; a fourth step of subjecting the semi-finished product, after the tumbling has been completed, to low-temperature maturation for between 1 hour and 24 hours at between 2°C and 4°C; a fifth step in which the semi-finished product, after the maturation has been completed, is attached to a stick for jerky and loaded on a trolley; a sixth step in which the product, after the loading has been completed, is placed in a smoking apparatus and is subjected to a smoking and drying process for 1 hour at 60°C, 30 minutes at 65°C, 30 minutes at 70°C, 30 minutes at between 75°C and 78°C and 60 minutes at 85°C; a seventh step in which the product, after the smoking and drying process has been completed, is cooled for between 2 and 3 hours at a humidity of between 40% and 45%; and an eighth step in which the product, after the cooling has been completed, is weighed and packaged in accordance with packaging regulations.
Description
본 발명은 돼지고기 육포의 제조방법에 관한 것으로서, 완성된 육포의 수분 함량이 40% 대를 유지하도록 하여 부드러운 육질의 육포를 제공하여 남녀노소 누구나 즐길 수 있도록 하는 돼지고기 육포에 관한 것이다.The present invention relates to a method for manufacturing pork jerky, and relates to pork jerky to allow anyone of all ages to enjoy by providing a smooth beef jerky to maintain the moisture content of the finished beef jerky 40%.
일반적으로 육포는 원료육을 슬라이스하여 양념 후 건조시킨 저장식품으로서, 장시간 자연건조하여 제조하거나, 고온에서 일정 시간 동안 건조하기 때문에 전반적으로 질기고 딱딱한 조직감을 가지고 있는 것으로서, 폐백음식으로도 사용될 정도로 과거에는 귀한 식품으로 인정받았다.In general, beef jerky is a stored food that is sliced from raw meat and dried after seasoning. The beef jerky is manufactured by natural drying for a long time or has a strong and hard texture because it is dried for a certain time at a high temperature. It was recognized as a valuable food.
현재에는 소비자들의 다양한 기호 및 요구를 충족시키고자, 육포에 대한 다양한 연구 개발이 진행되고 있는 실정이며, 최근에는 안주나 간식용 등 특별한 날이 아닌 평상시에도 쉽게 접할 수 있도록 간편한 가공식품으로도 많이 출시되고 있다.At present, various research and development on beef jerky is underway to meet various tastes and needs of consumers, and recently, it is released as a simple processed food for easy access even on a normal day such as snacks or snacks. It is becoming.
이러한 육포는 원료육으로 쇠고기를 주로 사용하여 왔으나, 근래에는 돼지고기를 사용하기도 하며, 돼지고기와 쇠고기를 혼합하여 사용하기도 한다.These beef jerky has been used mainly as beef as raw meat, but recently used pork, and also used to mix pork and beef.
일반적인 육포의 제조방법은 쇠고기 및 돼지고기의 엉덩이 부위 살 또는 뒷다리 부위 살을 얇게 저미어 조미 및 숙성시킨 후 고온에서 오랜 시간 동안 건조시켜서 수분 함량이 20%~25% 정도 함유되게 건조하여 제작하여 왔다.In general, the method of manufacturing beef jerky has been prepared by thinly seasoning and ripening the hip meat or the hind leg meat of beef and pork, and drying at a high temperature for a long time to dry the water content containing about 20% to 25%.
여기에 풍미를 더욱 높이기 위해 L-글루타민산나트륨과 같은 화학조미료를 첨가하기도 하며, 장기간 보존을 위해 방부제를 사용하기도 하고, 색을 좋게 하기 위해 발색제 등을 첨가하기도 한다.In order to further enhance the flavor, a chemical seasoning such as sodium L-glutamate is added, a preservative may be used for long-term storage, and a coloring agent may be added to improve color.
이러한 방법으로 제조된 육포는 수분함량이 적어 이가 부실한 사람들은 먹기가 불편한 단점이 있으며, 고온에서 건조하므로 건조 시 영양분의 손실이 크며, 여러가지 방부제, 발색제, 화학조미료 등을 사용하므로, 많은 량의 육포를 사용하는 경우 건강에 해로운 문제점이 있다.Beef Jerky prepared in this way has a disadvantage in that it is inconvenient for those who are poor in moisture because of low moisture content, and because it is dried at high temperature, loss of nutrients is large when drying, and a large amount of Jerky is used because various preservatives, colorants, chemical seasonings are used. There is an unhealthy problem when using it.
이러한 문제점을 해결하기 위해 종래의 "육질이 부드러운 건강육포 제조방법"(대한민국특허청 등록번호 10-1006566호) 등에서는 가시오가피진액 및 홍삼바실러스 등이 포함된 천연조미료와 천연색소를 조미배합하여 숙성한 후 자체 수분이 45%~50%가 되도록 저온으로 짧은 시간 건조시켜서 육질이 부드러운 건강육포를 제공하는 것이 있다.In order to solve this problem, the conventional "soft meat beef jerky manufacturing method" (Korean Patent Office Registration No. 10-1006566), etc., aged after seasoning and blending natural seasonings and natural pigments, including psoriasis extract and red ginseng Bacillus Drying at low temperature for a short time so that its own moisture is 45% to 50% may provide a healthy beef jerky.
그러나, 이러한 제조방법은 40℃의 저온으로 건조하여 육포 내에 포함된 수분은 어느 정도 보전할 수 있으나, 살균이 제대로 이루어지지 않아 살균작업을 별도로 실시하여야 하는 번거로움이 있고, 포장 후 살균작업을 거치게 되므로, 보관 및 유통 시 변질의 우려가 있다.However, this manufacturing method is to dry to a low temperature of 40 ℃ can preserve the moisture contained in the beef jerky to some extent, but the sterilization is not done properly, there is a hassle to perform a separate sterilization work, and after sterilization after packaging Therefore, there is a risk of deterioration during storage and distribution.
또한, 천연조미료의 사용으로 육포 고유의 풍미가 떨어지는 문제점이 있으며, 이러한 문제점을 해결하기 위해 여전히 소금을 포함하는 화학조미료를 가미하여야 하는 문제점이 있다.In addition, there is a problem that the flavor of the beef jerky falls due to the use of natural seasoning, there is a problem that still needs to add a chemical seasoning containing salt to solve this problem.
본 발명은 상기 문제점을 해결하기 위한 것으로서, 최적 비율의 원료육과 부재료 첨가량 및 이에 따른 최적의 훈연건조 조건을 제시하여, 육포의 수분 함량이 40% 대를 유지하도록 하여 우수한 풍미와 부드러운 육질을 제공하는 돼지고기 육포의 제조방법의 제공을 그 목적으로 한다.The present invention is to solve the above problems, by presenting the optimum ratio of the raw material and subsidiary materials added amount and the optimum smoke drying conditions, to maintain the moisture content of the beef jerky 40% to provide excellent flavor and smooth meat It is an object of the present invention to provide a method for producing pork jerky.
상기 목적을 달성하기 위해 본 발명은, 돼지고기 원료육을 정형하는 제1단계와, 정형된 원료육을 세절하는 제2단계와, 상기 세절된 원료육 91~94중량부와, 육포 조미료 2.50~4.64중량부, 갈색설탕 1.64~1.67중량부 및 첨가제 0.20~1.61중량부의 부재료를 텀블러에 넣고 텀블링하는 제3단계와, 텀블링이 완료된 반제품을 2℃~4℃에서 1시간~24시간 동안 저온숙성시키는 제4단계와, 숙성이 완료된 반제품을 육포용 스틱에 걸어 트롤리에 적재하는 제5단계와, 적재가 완료된 제품을 훈연기에 넣어 60℃에서 1시간, 65℃에서 30분, 70℃에서 30분, 75℃~78℃에서 30분, 85℃에서 60분 동안 훈연건조처리하는 제6단계와, 훈연건조처리가 완료된 제품을 40%~45%의 습도하에서 2~3시간 동안 냉각시키는 제7단계 및 냉각이 완료된 제품을 포장규격에 의거 계량하여 포장하는 제8단계를 포함하여 이루어지는 것을 특징으로 하는 돼지고기 육포의 제조방법을 그 기술적 요지로 한다.In order to achieve the above object, the present invention, the first step of shaping the raw pork meat, the second step of slicing the raw raw meat, 91 to 94 parts by weight of the chopped raw meat, jerky seasoning 2.50 ~ 4.64 weight And a third step of tumbling the raw material with 1.64 to 1.67 parts by weight of brown sugar and 0.20 to 1.61 parts by weight of an additive to a tumbler, and a fourth step of aging the finished semi-finished product at 2 ° C to 4 ° C for 1 to 24 hours at low temperature. And 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 into a smoker for 1 hour at 60 ° C, 30 minutes at 65 ° C, 30 minutes at 70 ° C, 75 The sixth step of the fume-drying treatment for 30 minutes at ℃ ~ 78 ℃, 60 minutes at 85 ℃, and the seventh step and cooling for 2 to 3 hours under the humidity of 40% to 45% of the finished product after the fume drying treatment Including the eighth step of weighing and packaging this finished product according to the packing standard. And to a method for producing pork, beef jerky, characterized in that formed in the base technology.
또한, 상기 제3단계에서의 상기 첨가제에는, 칠리가루 0.18~0.20중량부, 고추가루 0.15~0.17중량부, 캐러웨이(caraway) 0.08~0.10중량부, 후추가루 0.08~0.10중량부를 포함하여 이루어지는 칠리맛첨가제가 더 추가되는 것이 바람직하다.In addition, the additive in the third step, chili powder 0.18 ~ 0.20 parts by weight, chili powder 0.15 ~ 0.17 parts by weight, caraway (caraway) 0.08 ~ 0.10 parts by weight, chili pepper comprises 0.08 ~ 0.10 parts by weight It is preferred that further taste additives are added.
또한, 상기 칠리맛첨가제에는, 청양고추가루 0.1~0.15중량부가 더 추가되어 매운맛을 조절할 수 있도록 한다.In addition, the chili flavor additive, Cheongyang red pepper is added 0.1 to 0.15 parts by weight to further adjust the pungent taste.
또한, 상기 제3단계에서는, 마늘 슬라이스 5~10중량부, 버섯 슬라이스 3~5중량부, 인삼 슬라이스 2~3중량부, 카레 분말 5~10중량부 중 어느 하나 또는 이들이 혼합재료가 더 첨가되는 것이 바람직하다.In addition, in the third step, 5 to 10 parts by weight of garlic slices, 3 to 5 parts by weight of mushroom slices, 2 to 3 parts by weight of ginseng slices, 5 to 10 parts by weight of curry powder or mixed materials are further added. It is preferable.
또한, 상기 제3단계에서는, 오미자 원액 2~3중량부 또는 녹차가루 1~2중량부가 더 첨가되는 것이 바람직하며, 또한, 상기 제3단계에서는, 해양심층수 또는 천일염 1~5중량부를 더 첨가하는 것이 바람직하다.In addition, in the third step, it is preferable that 2 to 3 parts by weight of Schizandra 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 sun salt is further added. It is preferable.
또한, 제4단계에서는, 텀블링이 완료된 반제품의 표면에 프로폴리스 원액을 도포 후 저온숙성시키는 것이 바람직하며, 상기 제4단계에서는, 프로폴리스 원액 10중량부에 대해 과일효소액 또는 약초효소액 20중량부를 혼합하여 함께 도포하는 것이 바람직하다.In addition, in the fourth step, it is preferable to apply the propolis solution to the surface of the semi-finished product after tumbling, and then mature at low temperature. In the fourth step, 20 parts by weight of fruit enzyme solution or herbal enzyme solution is mixed with 10 parts by weight of the propolis solution. It is preferable to apply together.
이와 같이, 본 발명에 따라 상기 제8단계의 냉각이 완료된 제품의 수분 함량은 40%~45%인 것이 바람직하다.As such, according to the present invention, the water content of the finished product of the eighth step is preferably 40% to 45%.
본 발명은 종래의 육포에 포함된 최적 비율의 원료육과 부재료 첨가량 및 이에 따른 최적의 훈연건조 조건을 제시하여, 육포의 수분 함량이 40% 대를 유지하도록 하여 우수한 풍미와 부드러운 육질을 제공할 수 있는 효과가 있다.The present invention proposes an optimal ratio of raw meat and subsidiary ingredients included in the beef jerky and the optimum smoke drying conditions according to the conventional beef jerky, so that the moisture content of the beef jerky is maintained at about 40% to provide excellent flavor and soft meat. It works.
또한, 완성된 육포의 수분 함량이 40% 대를 유지하도록 하여 부드러운 육질의 육포를 제공하면서, 부재료를 추가함으로써, 유통기한 및 품질보증 기간은 오히려 연장되도록 하여 남녀노소 누구나 즐길 수 있는 육포를 제공하는 효과가 있다.In addition, by maintaining the moisture content of the finished beef jerky 40% to provide a tender beef jerky, by adding the subsidiary material, the expiration date and quality guarantee period is rather extended to provide beef jerky for everyone It works.
또한, 칠리맛첨가제 등을 이용하여 매운맛을 조절하여 소비자들의 다양한 욕구를 충족시키는 육포를 제공할 수 있도록 하며, 각종 혼합재료가 슬라이스된 형태로 제공되도록 하여, 육포의 풍미 및 식감을 더욱 다양화 및 개선시키고, 각종 기능성 식품을 첨가하여 육포에 결여된 영양분을 보충하도록 하였으며, 해양심층수 또는 천일염을 가공 과정 중에 추가하여 나트륨 함량을 최소화하고 미네랄 함량을 높인 육포를 제공할 수 있는 효과가 있다.In addition, it is possible to provide beef jerky that satisfies various needs of consumers by adjusting the spicy taste by using a chili flavor additive, etc., by providing various mixed materials in a sliced form, further diversifying the flavor and texture of the beef jerky and Improved, supplemented with nutrients lacking beef jerky by adding various functional foods, and by adding deep sea water or sun salt during the process to minimize the sodium content and provide a beef jerky with a high mineral content.
또한, 프로폴리스 원액을 육포의 표면에 도포하여 숙성시킴으로써, 유해세균의 번식을 억제하여 육포의 유통기한 및 보존기간을 연장시킬 수 있으며, 숙성 시 과일효소액 또는 약초효소액을 첨가시킴으로써, 방부제의 사용을 최소화할 수 있도록 한 효과가 있다.In addition, by proliferating the propolis stock solution on the surface of the beef jerky, it is possible to suppress the growth of harmful bacteria to extend the shelf life and shelf life of the beef jerky, and to add the fruit enzyme solution or herbal enzyme solution during the aging, the use of preservatives There is one effect that can be minimized.
도 1은 본 발명에 따른 돼지고기 육포의 제조방법에 대한 순서도이다,1 is a flow chart for a method for producing pork jerky according to the present invention,
본 발명은 종래의 육포에 포함된 방부제, 발색제, 화학조미료의 사용을 최소화하고, 돼지고기만을 사용하여 제조된 육포에 관한 것으로서, 특히 완성된 육포의 수분 함량이 40% 대를 유지하도록 하여 부드러운 육질의 육포를 제공하여 남녀노소 누구나 즐길 수 있도록 하는 돼지고기 육포에 관한 것이다.The present invention minimizes the use of preservatives, colorants, and chemical seasonings included in the beef jerky, and relates to beef jerky prepared using only pork, and in particular, to maintain the moisture content of the finished beef jerky to maintain a smooth meat quality of about 40% It is about pork jerky that provides beef jerky so that anyone of all ages can enjoy it.
또한, 칠리맛첨가제 등을 이용하여 매운맛을 조절하여 소비자들의 다양한 욕구를 충족시키는 육포를 제공할 수 있도록 하며, 각종 혼합재료가 슬라이스된 형태로 제공되도록 하여, 육포의 풍미 및 식감을 더욱 개선시키고, 각종 기능성 식품을 첨가하여 육포에 결여된 영양분을 보충하도록 하였으며, 나트륨 함량을 최소화하고 미네랄 함량을 최대화하기 위해 해양심층수 또는 천일염을 이용함으로써, 육포의 기능성을 강화하도록 한 것이다.In addition, it is possible to provide beef jerky to satisfy various needs of consumers by adjusting the spicy taste by using chili flavor additives, etc., and to provide various mixed materials in a sliced form, further improving the flavor and texture of the beef jerky, Various functional foods were added to replenish nutrients lacking in beef jerky, and by using deep sea water or sun salt to minimize sodium content and maximize mineral content, the functionality of beef jerky was strengthened.
또한, 프로폴리스 원액을 육포의 표면에 도포하여 숙성시킴으로써, 유해세균의 번식을 억제하여 육포의 유통기한 및 보존기간을 연장시킬 수 있으며, 숙성 시 과일효소액 또는 약초효소액을 첨가시킴으로써, 방부제의 사용을 최소화할 수 있도록 한 것이다.In addition, by proliferating the propolis stock solution on the surface of the beef jerky, it is possible to suppress the growth of harmful bacteria to extend the shelf life and shelf life of the beef jerky, and to add the fruit enzyme solution or herbal enzyme solution during the aging, the use of preservatives It is to be minimized.
이하에서는 본 발명에 대해 첨부된 도면을 참조하여 상세히 설명하고자 한다. 도 1은 본 발명에 따른 돼지고기 육포의 제조방법에 대한 순서도이다.Hereinafter, with reference to the accompanying drawings for the present invention will be described in detail. 1 is a flowchart illustrating a method of manufacturing pork jerky according to the present invention.
도시된 바와 같이, 돼지고기 원료육을 정형하는 제1단계와, 정형된 원료육을 세절하는 제2단계와, 상기 세절된 원료육 91~94중량부와, 육포 조미료 2.50~4.64중량부, 갈색설탕 1.64~1.67중량부 및 첨가제 0.55~1.61중량부의 부재료를 텀블러에 넣고 텀블링하는 제3단계와, 텀블링이 완료된 반제품을 2℃~4℃에서 1시간~24시간 동안 저온숙성시키는 제4단계와, 숙성이 완료된 반제품을 육포용 스틱에 걸어 트롤리에 적재하는 제5단계와, 적재가 완료된 제품을 훈연기에 넣어 60℃에서 1시간, 65℃에서 30분, 70℃에서 30분, 75℃~78℃에서 30분, 85℃에서 60분 동안 훈연건조처리하는 제6단계와, 훈연건조처리가 완료된 제품을 35%~45%의 습도하에서 2~3시간 동안 냉각시키는 제7단계와, 냉각이 완료된 제품을 포장규격에 의거 계량하여 포장하는 제8단계를 포함하여 이루어지는 것이 바람직하다.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 chopped raw meat, 2.50 to 4.64 parts by weight of beef jerky, 1.64 brown sugar A third step of tumbling with ~ 1.67 parts by weight and 0.55 to 1.61 parts by weight of additives in a tumbler, and a fourth step of low temperature aging of the finished semi-tumbled product at 2 ° C to 4 ° C for 1 hour to 24 hours, The fifth step of placing the finished semi-finished product on a jerky stick and loading it on the trolley, and placing the finished product in a smoker at 60 ° C for 1 hour, 65 ° C for 30 minutes, 70 ° C for 30 minutes, and 75 ° C to 78 ° C The sixth step of fume-drying for 30 minutes at 85 ° C. for 60 minutes, the seventh step of cooling the finished product for two to three hours under humidity of 35% to 45%, and the finished product Including the eighth step of weighing and packing according to packing standard This is preferred.
먼저, 돼지고기의 특정 부위를 원료육으로 정형한다.(제1단계)First, a specific portion of pork is shaped into raw meat.
냉장 상태의 돼지고기에서 지방을 제거하여 원료육으로 정형한다. 여기에서, 원료육으로 사용되는 돼지고기의 부위는 지방이 거의 없는 부위를 사용하거나, 지방을 90% 이상 제거한 후 사용한다.Fat is removed from the pork in the chilled state and the raw meat is shaped. Here, the portion of pork used as raw meat is used as a portion of little fat, or after removing more than 90% fat.
특히, 돼지고기의 뒷다리살 중 알후지 부위는 지방 함량이 거의 없어, 육포로 제작시 그 풍미 및 식감이 뛰어나고, 장기간 보관 및 유통이 가능한 장점이 있다. 이러한 알후지 부위는 삼겹살이나 목심 등에 비해서 소비량이 상대적으로 적어, 가격도 저렴한 장점이 있다. 필요에 의해 돼지고기의 등심이나 안심도 사용할 수 있다.In particular, the Al Fuji portion of the hind leg of pork has almost no fat content, it is excellent in its flavor and texture when produced by beef jerky, there is an advantage that can be stored and distributed for a long time. Such Alfuji region has a relatively low consumption compared to pork belly and neck, etc., has the advantage of low price. If necessary, you can also use pork fillet and tenderloin.
본 발명에서의 돼지고기는 무항생제 돼지(제주산), 유기농 돼지, 도토리먹인 이베리코 돼지(오메가 6가 없고, 오메가 3가 풍부), 게르마늄 음용수를 먹인 돼지만을 사용하여, 지속적으로 섭취하여도 건강에 해롭지 않은 육포를 제공할 수 있다.Pork in the present invention, using only antibiotic-free pig (produced in Jeju), organic pig, acorn fed Iberico pig (no omega 6, rich in omega 3), pigs fed with germanium drinking water, healthy even if consumed continuously It can provide beef jerky that is not harmful.
그리고, 정형된 원료육을 세절한다.(제2단계)Then, the shaped raw meat is cut into pieces (second step).
이 과정에서 육포의 최종 형태를 결정짓게 되는데, 원료육을 제공하고자 하는 육포의 크기 및 두께로 균일하게 세절한다. 즉, 돼지고기 원료육을 조각을 뜨거나, 일정 크기 및 두께로 자른 후 칼로 두들겨 육질을 부드럽게 만들어서 세절할 수도 있다.In this process, the final shape of the beef jerky is determined, which is uniformly sliced into the size and thickness of the beef jerky to provide the raw meat. In other words, the raw pork meat may be sliced, cut into pieces of a certain size and thickness, and pounded with a knife to make the meat soft.
또한, 필요에 따라 소금 또는 간장이나, 후추, 설탕 등으로 밑간을 할 수도 있으며, 냄새 제거를 위해 일정량의 술을 분사할 수도 있다.In addition, salt or soy sauce, pepper, sugar, etc. may be used as needed, or a certain amount of alcohol may be sprayed to remove the smell.
그 다음, 상기 세절된 원료육과 육포 조미료, 갈색설탕 및 첨가제 등의 부재료를 첨가하여 텀블링하는 단계를 거치게 된다.(제3단계)Thereafter, the raw material meat and jerky seasonings, brown sugar, and additives such as additives are added and tumbled.
여기에서, 텀블링(tumbling)은 상기의 재료들이 골고루 섞이게 주무르는 공정으로써, 양념이 골고루 베어들게 하고, 원료육이 보다 연하게 되도록 하는 과정이다.Here, tumbling is a process in which the above materials are mixed evenly, so that the seasonings are evenly mixed and the raw meat becomes softer.
상기 텀블링 공정은, 상기 세절된 원료육 91~94중량부와, 육포 조미료 2.50~4.64중량부, 갈색설탕 1.64~1.67중량부 및 첨가제 0.20~1.61중량부의 부재료를 텀블러에 넣고 텀블링하게 된다. In the tumbling process, 91 to 94 parts by weight of the chopped raw meat, 2.50 to 4.64 parts by weight of jerky seasoning, 1.64 to 1.67 parts by weight of brown sugar, and 0.20 to 1.61 parts by weight of additives are added to the tumbler and tumbling.
여기에서, 상기 육포 조미료(pork jerky seasoning)는 흰설탕, 포도당, 분말쇠고기 추출물, 마늘가루, 양파가루, 후추 가루, 그릴 양념, 구연산 나트륨, 비타민 C, 흰 후추 가루, 수용성 생강 가루, 탄산수소나트륨, 세이지(sage) 분말, 마조람(marjoram) 분말, 육두구(nutmeg) 가루, 카레 가루를 적정량 혼합하여 사용할 수 있으며, 시중에 파는 육포 조미료를 구입하여 사용할 수도 있다.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 bicarbonate , Sage powder, marjoram powder, nutmeg powder, curry powder can be used in an appropriate amount, and commercially available jerky seasonings can also be used.
본 발명에서의 육포 조미료는 상기 세절된 원료육 91~94중량부에 대해 2.50~4.64중량부만큼 첨가되는 것으로서, 후술할 첨가제나 혼합재료, 해양심층수 또는 천일염 등의 혼합량에 따라서, 육포의 풍미를 향상시키고, 소비자들의 입맛을 충족시킬 수 있도록 상기 육포 조미료를 이루는 재료를 배합하여 사용하거나, 적정량을 조절하여 사용한다.Beef jerky seasoning in the present invention is added by 2.50 to 4.44 parts by weight based on 91 to 94 parts by weight of the finely chopped raw meat, and improves the flavor of the beef jerky in accordance with the amount of additives, mixed materials, deep sea water or sun salt to be described later In order to satisfy the tastes of consumers, the ingredients constituting the jerky seasoning are used in combination, or by adjusting an appropriate amount.
상기 갈색설탕은 상기 세절된 원료육 91~94중량부에 대해 1.64~1.67중량부를 사용하여, 단맛을 조절하고, 육포의 색감을 향상시키고, 감칠맛을 상승시키는 역할을 하게 된다.The brown sugar uses 1.64 to 1.67 parts by weight based on 91 to 94 parts by weight of the finely divided raw meat, thereby controlling sweetness, improving the color of the beef jerky, and increasing the umami taste.
그리고, 상기 첨가제는 상기 세절된 원료육 91~94중량부에 대해 0.55~1.61중량부를 사용하며, D-소르비톨액(sorbitol solution), 정제염, 큐어 믹스(cure mix), 소르빈산칼륨(Potassium Sorbate)을 혼합하여 사용한다. 상기 첨가제는 육포의 보존기간을 늘이기 위한 재료로서, 방부제의 역할을 하게 되며, 미량 첨가하여 인체에 해롭지 않도록 한다.The additive is used in an amount of 0.55 to 1.61 parts by weight based on 91 to 94 parts by weight of the chopped raw meat, and mixes D-sorbitol solution, refined salt, cure mix, and potassium sorbate. Use it. The additive is a material for extending the shelf life of the beef jerky, and serves as a preservative, so that it is not harmful to the human body by adding a trace amount.
한편, 상기 첨가제에는 상기 세절된 원료육 91~94중량부에 대해 칠리가루 0.18~0.20중량부, 고추가루 0.15~0.17중량부, 캐러웨이(caraway) 0.08~0.10중량부, 후추가루 0.08~0.10중량부를 더 추가하여 칠리맛첨가제를 제조하여, 텀블러에 함께 투입함으로써, 다양한 맛의 육포를 제공할 수 있도록 한다.On the other hand, the additive in the milled raw meat 91 ~ 94 parts by weight of chili powder 0.18 ~ 0.20 parts by weight, chili powder 0.15 ~ 0.17 parts by weight, caraway (0.08 ~ 0.10 parts by weight, black pepper powder 0.08 ~ 0.10 parts by weight) In addition, a chili flavor additive is prepared and added together to a tumbler, so as to provide jerky of various flavors.
여기에서, 상기 칠리맛첨가제에는, 청양고추가루 0.1~0.15중량부가 더 추가될 수 있도록 하여, 매운맛을 조절할 수 있도록 한다.Here, the chili flavor additives, so that 0.1 ~ 0.15 parts by weight of Cheongyang red pepper powder can be added, so as to adjust the pungent taste.
상기 첨가제의 양은 되도록 최소한으로 첨가하는 것이 바람직하며, 후술할 첨가제나 혼합재료, 해양심층수 등의 혼합량에 따라서, 첨가제의 양을 조절하며, 특히, 프로폴리스나 과일효소액 또는 약초효소액 등을 숙성과정에 첨가함으로써, 방부제의 사용량을 최소화하면서, 육포의 장기 보전성을 향상시키고자 할 수 있다.The amount of the additive is preferably added to the minimum, and the amount of the additive is adjusted according to the mixing amount of the additive, the mixed material, the deep sea water, etc., which will be described later, and in particular, propolis, fruit enzyme solution, or herbal enzyme solution, etc. By adding, it is possible to improve the long-term integrity of the jerky while minimizing the amount of preservatives used.
또한, 상기 텀블러에는 육포의 풍미를 더욱 다양화하고 부족한 영양소를 보충하며, 기능성을 강화하기 위해서 혼합재료를 더 첨가할 수 있는데, 상기 혼합재료로는 상기 세절된 원료육 91~94중량부에 대해 마늘 슬라이스 5~10중량부, 버섯 슬라이스 3~5중량부, 인삼 슬라이스 2~3중량부, 카레 분말 5~10중량부 중 어느 하나 또는 이들을 혼합하여 첨가할 수 있다.In addition, the tumbler may be added to the tumbler to further diversify the flavor of the beef jerky and supplement the lack of nutrients, and to further enhance the functionality, the mixed material is garlic to 91 ~ 94 parts by weight of the raw raw meat 5 to 10 parts by weight of the slice, 3 to 5 parts by weight of the mushroom slice, 2 to 3 parts by weight of ginseng slice, 5 to 10 parts by weight of curry powder or a mixture thereof may be added.
또한, 텀블링 공정 시에 상기 세절된 원료육 91~94중량부에 대해 오미자 원액 2~3중량부 또는 녹차가루 1~2중량부를 더 첨가하여 육포의 풍미를 개선하고, 기능성을 더욱 강화시키도록 할 수 있다.In addition, during the tumbling process, 2-3 parts by weight of Schisandra chinensis or 1 to 2 parts by weight of green tea powder may be added to 91 to 94 parts by weight of the finely divided raw meat to improve the flavor of beef jerky and further enhance its functionality. have.
한편, 상기의 텀블링 공정 시에 상기 세절된 원료육 91~94중량부에 대해 해양심층수 또는 천일염 1~5중량부를 더 첨가할 수도 있다.Meanwhile, in the tumbling process, 1 to 5 parts by weight of deep sea water or sun salt may be further added to 91 to 94 parts by weight of the cut raw meat.
일반적으로, 해양심층수는 수면으로부터 대략 300m~1300m 지점에서 취수한 것으로서, 염분을 기본적으로 포함하면서, 천연미네랄(소디움, 칼슘, 마그네슘, 포타시움 뿐만 아니라 셀레늄(Se), 아연 등의 항암 작용을 갖는 무기성분과 철, 망간 등의 금속 이온 등의 미네랄 성분)이 풍부한 것으로서, 본 발명에서의 해양심층수는 성분 변화를 최소화하기 위하여 해양심층수 원수를 사용한다.In general, deep sea water is collected at approximately 300m to 1300m from the surface of the water and contains salts, and inorganic minerals having anti-cancer effects such as selenium (Se) and zinc, as well as natural minerals (sodium, calcium, magnesium, and potassium). Components and mineral components such as metal ions such as iron and manganese), and the deep sea water in the present invention uses deep sea water to minimize component changes.
즉, 육포의 풍미 조절을 위해서 해양심층수 원수를 적정량 사용할 수 있으며, 정수물 등이 혼합된 혼합수를 사용할 수도 있으며, 탈염처리를 하여 염분의 농도를 조절하여 사용할 수도 있다.That is, in order to control the flavor of the beef jerky, an appropriate amount of deep sea water may be used, mixed water including purified water may be used, and the salt concentration may be adjusted by desalting.
이러한 해양심층수나 천일염의 양의 조절에 따라 상기의 육포 조미료, 갈색설탕, 첨가제의 첨가량을 조절할 수 있으며, 육포의 풍미에 대한 요구를 고려하면서 육포 조미료나 첨가제가 최소한으로 첨가되도록 최선의 조합이 되도록 실시할 수 있다.Depending on the amount of deep sea water or sun salt, the amount of jerky seasonings, brown sugar, and additives can be adjusted, and the best combination is made so that jerky seasonings or additives are added to a minimum while taking into account the needs of the jerky flavor. It can be carried out.
이러한 세절된 원료육, 육포 조미료, 갈색설탕, 첨가제 등의 부재료 또는 혼합재료 등을 텀블러에 넣고 재료의 양에 따라 텀블링 조건을 조절하면서 텀블링 작업을 수행한다.The chopped raw meat, beef jerky seasonings, brown sugar, additives such as brown sugar, additives, and the like are put in a tumbler, and the tumbling operation is performed while adjusting the tumbling conditions according to the amount of material.
그 다음, 텀블링이 완료된 반제품을 2℃~4℃에서 1시간~24시간 동안 저온숙성시키는 것으로서(제4단계), 이는 재료에 양념이 골고루 베이도록 하면서 육질을 연하게 하도록 하여, 육포의 풍미를 더욱 개선시키고자 하는 것이다.Then, the semi-tumbled semi-finished product is aged at low temperature from 2 ° C to 4 ° C for 1 hour to 24 hours (step 4), which allows the meat to soften while seasoning the ingredients evenly, thereby reducing the flavor of the beef jerky. To improve further.
특히, 저온숙성을 수행하여 육포의 영양소 파괴를 최소화하면서, 유익균의 번식이 활발히 이루어지도록 하는 것이다.In particular, by performing low-temperature aging to minimize nutrient destruction of beef jerky, it is to ensure that the breeding of beneficial bacteria is active.
또한, 저온숙성 과정을 수행하기 전에 텀블링이 완료된 반제품의 표면에 프로폴리스 원액을 소량(전체 텀블링이 완료된 반제품 100중량부에 대해 0.1~0.5중량부) 도포 후 숙성시키므로써, 완성된 제품의 항균성을 개선시켜, 방부제 등의 사용을 더욱 최소화하면서, 육포의 풍미에는 거의 영향을 끼치지 않으면서, 유통기한 및 저장기간을 향상시킬 수 있도록 한다.In addition, the antimicrobial activity of the finished product is aged by applying a small amount of propolis solution (0.1 to 0.5 parts by weight based on 100 parts by weight of the finished tumbling finished product) onto the surface of the semi-finished product after tumbling. It is possible to improve the shelf life and shelf life while minimizing the use of preservatives and the like, while hardly affecting the flavor of the beef jerky.
또한, 프로폴리스 원액 10중량부에 대해 과일효소액 또는 약초효소액 20중량부를 혼합한 재료를 전체 텀블링이 완료된 반제품 100중량부에 대해 0.1~0.5중량부 정도 도포 후 숙성시키므로써, 유익균의 번식을 활발히 하면서, 육질의 풍미를 개선시키고, 방부제 등을 최소한으로 사용함에도 유통기한은 상온에서 1년 정도, 품질보증 기간은 1년 3개월 정도 가능하였다.In addition, by mixing about 10 parts by weight of the propolis stock solution with 20 parts by weight of the fruit enzyme solution or herbal enzyme solution with respect to 100 parts by weight of 100 parts by weight of the finished semi-finished product after tumbling is matured, while actively promoting the growth of beneficial bacteria In spite of improving the flavor of meat and using minimal preservatives, the shelf life is about 1 year at room temperature and the quality guarantee period is about 1 year and 3 months.
그 다음, 숙성이 완료된 반제품을 육포용 스틱에 걸어 트롤리에 적재하고(제5단계), 적재가 완료된 제품을 훈연기에 넣어 60℃에서 1시간, 65℃에서 30분, 70℃에서 30분, 75℃~78℃에서 30분, 85℃에서 60분 동안 훈연건조처리한다.(제6단계)Then, the matured semi-finished product is placed on a jerky stick and placed on a trolley (step 5) .The finished product is placed in a smoker for 1 hour at 60 ° C, 30 minutes at 65 ° C, 30 minutes at 70 ° C, Smoke drying for 30 minutes at 75 ~ 78 ℃, 60 minutes at 85 ℃ (step 6).
이와 같이 본 발명은 고온에서 장시간 훈연건조처리하는 것이 아니라, 낮은 온도에서부터 서서히 훈연건조처리를 수행함으로써, 육포의 수분량을 조절할 수 있도록 하였으며, 영양소의 파괴를 최소화하면서, 양념과 함께 육포가 골고루 훈연건조되도록 함으로써, 육포의 풍미를 더욱 개선한 것이다.As described above, the present invention does not smoke-dry for a long time at a high temperature, but by gradually drying the smoke at a low temperature, thereby controlling the moisture content of the beef jerky, while minimizing the destruction of nutrients, the beef jerky is evenly dried with seasoning. By further improving the flavor of the beef jerky.
그리고, 훈연건조처리가 완료된 제품을 40%~45%의 습도하에서 2~3시간 동안 냉풍건조기를 이용하여 냉각시키며(제7단계), 냉각이 완료된 제품은 포장규격에 의거 계량하여 포장한다.(제8단계)Then, the product after the fume drying treatment is cooled by using a cold air dryer for 2 to 3 hours under the humidity of 40% to 45% (step 7), and the finished product is weighed and packaged according to the packing standard. 8th step)
상기 냉각 공정은 훈연건조처리 과정에서 손실된 수분을 냉각과정에서 보충하도록 함으로써, 최종 제품의 수분 함량이 40%~45%가 되도록 조절하도록 하는 것이다.The cooling process is to adjust the water content of the final product is 40% to 45% by replenishing the water lost in the fume drying process in the cooling process.
특히, 완성된 육포의 수분 함량이 40%대로 유지됨에도 불구하고, 유통기한 및 품질보증 기간이 연장되도록 하며, 부드러운 육질의 육포를 제공할 수 있도록 한 것이다.In particular, despite the moisture content of the finished beef jerky is maintained at 40%, the shelf life and warranty period is to be extended, it is to provide a soft beef jerky.
이하에서는 본 발명에 따른 돼지고기 육포의 몇 가지 실시예를 설명하고자 한다.Hereinafter will be described some embodiments of pork jerky according to the present invention.
실시예 1 - 순한맛 돼지고기 육포의 제조방법Example 1-Preparation of Mild Pork Beef Jerky
제주도산 무항생제 돼지고기 92.12%, 돼지고기 육포 조미료 4.62%, 갈색설탕 1.66%, D-소르비톨액(sorbitol solution) 0.92%, NPS(정제염, 아질산나트륨) 0.45%, 큐어 믹스(cure mix) 0.14%, 소르빈산칼륨(Potassium Sorbate) 0.09%를 텀블러에 투입하여 텀블링 작업을 수행하였다.92.12% non-antibiotic pork from Jeju island, pork jerky seasoning 4.62%, brown sugar 1.66%, D-sorbitol solution 0.92%, NPS (tablet salt, sodium nitrite) 0.45%, cure mix 0.14% Tumbling was performed by adding 0.09% of potassium sorbate (Potassium Sorbate) to the tumbler.
텀블링이 완료된 반제품을 2℃에서 20시간 저온숙성시키고, 숙성이 완료된 반제품을 육포용 스틱에 걸어 트롤리에 적재한 후, 적재가 완료된 제품을 훈연기에 넣어 60℃에서 1시간, 65℃에서 30분, 70℃에서 30분, 76℃에서 30분, 85℃에서 60분 동안 훈연건조처리하였다.Semi-tumbled semi-finished products at 2 ° C for 20 hours at low temperature, aging finished semi-finished products are placed on trolley sticks and placed in a trolley.The finished product is placed in a smoker for 1 hour at 60 ° C and 30 minutes at 65 ° C. , Smoked and dried for 30 minutes at 70 ℃, 30 minutes at 76 ℃, 60 minutes at 85 ℃.
훈연건조처리가 완료된 제품을 45%의 습도하에서 냉풍건조기를 통해 3시간 동안 냉각시킨 후, 포장규격에 의거 계량하여 포장함으로써, 수분 함량이 40%대인 본 발명에 따른 돼지고기 육포의 제조가 완료되었다.After the smoke-dried product was cooled for 3 hours through a cold air dryer under a humidity of 45%, and then weighed and packaged according to the packaging specifications, the production of pork jerky according to the present invention having a moisture content of 40% was completed. .
10대부터 60대까지 각 연령별로 관능평가를 실시한 결과(10대 5명, 20대 5명, 30대 5명, 40대 5명, 50대 5명, 60대 5명), 맛과 향, 육질, 기호도에서 평균 4점 이상을 획득하여, 본 발명의 실시예 1에 따른 돼지고기 육포는 남녀노소 누구나 즐길 수 있음을 확인할 수 있었다.(1-아주 나쁨, 2-나쁨, 3-보통, 4-좋음, 5-아주 좋음)The results of sensory evaluation for each age group from teenagers to 60s (5 teenagers, 5 20s, 5 30s, 5 40s, 5 50s, 5 60s), taste and aroma, By obtaining an average of 4 points or more in meat quality, preference, pork jerky according to Example 1 of the present invention was confirmed that both men and women can enjoy. (1-very bad, 2- poor, 3- normal, 4 -Good, 5-very good)
맛flavor | 향incense | 육질Flesh | 기호도Symbol | |
10대10 | 4.54.5 | 4.34.3 | 4.84.8 | 4.44.4 |
20대20's | 4.64.6 | 4.84.8 | 4.74.7 | 4.64.6 |
30대30 spaces | 4.54.5 | 4.64.6 | 4.84.8 | 4.74.7 |
40대40 spaces | 4.64.6 | 4.54.5 | 4.64.6 | 4.64.6 |
50대50 spaces | 4.64.6 | 4.64.6 | 4.54.5 | 4.54.5 |
60대60 spaces | 4.74.7 | 4.74.7 | 4.64.6 | 4.64.6 |
실시예Example
2 - 2 -
칠리맛Chili flavor
돼지고기 육포의 제조방법 Method of manufacturing pork jerky
제주도산 무항생제 돼지고기 91.61%, 돼지고기 육포 조미료 4.62%, 갈색설탕 1.65%, D-소르비톨액(sorbitol solution) 0.92%, NPS(정제염, 아질산나트륨) 0.46%, 큐어 믹스(cure mix) 0.13%, 소르빈산칼륨(Potassium Sorbate) 0.08%, 칠리가루 0.19%, 고추가루 0.16, 캐러웨이 0.09%, 후추 가루 0.09%를 텀블러에 투입하여 텀블링 작업을 수행하였다.91.61% of antibiotic-free pork from Jeju, pork jerky seasoning 4.62%, brown sugar 1.65%, D-sorbitol solution 0.92%, NPS (tablet salt, sodium nitrite) 0.46%, cure mix 0.13% , Potassium sorbate (Potassium Sorbate) 0.08%, chili powder 0.19%, chili powder 0.16, Caraway 0.09%, pepper powder 0.09% was added to the tumbler to perform a tumbling operation.
텀블링이 완료된 반제품을 2℃에서 20시간 저온숙성시키고, 숙성이 완료된 반제품을 육포용 스틱에 걸어 트롤리에 적재한 후, 적재가 완료된 제품을 훈연기에 넣어 60℃에서 1시간, 65℃에서 30분, 70℃에서 30분, 76℃에서 30분, 85℃에서 60분 동안 훈연건조처리하였다.Semi-tumbled semi-finished products at 2 ° C for 20 hours at low temperature, aging finished semi-finished products are placed on trolley sticks and placed in a trolley.The finished product is placed in a smoker for 1 hour at 60 ° C and 30 minutes at 65 ° C. , Smoked and dried for 30 minutes at 70 ℃, 30 minutes at 76 ℃, 60 minutes at 85 ℃.
훈연건조처리가 완료된 제품을 45%의 습도하에서 냉풍건조기를 통해 3시간 동안 냉각시킨 후, 포장규격에 의거 계량하여 포장함으로써, 수분 함량이 40%대인 본 발명에 따른 칠리맛 돼지고기 육포의 제조가 완료되었다.After the smoke-dried product is cooled for 3 hours through a cold air dryer under a humidity of 45%, and then measured and packaged according to the packaging specifications, the production of chili flavor pork jerky according to the present invention having a moisture content of 40% You are done.
10대부터 60대까지 각 연령별로 관능평가를 실시한 결과(10대 5명, 20대 5명, 30대 5명, 40대 5명, 50대 5명, 60대 5명), 맛과 향, 육질, 기호도에서 평균 4점 이상을 획득하여, 본 발명의 실시예 2는 칠리맛 돼지고기 육포에 관한 것으로서, 남녀노소 누구나 즐길 수 있음을 확인할 수 있었다.(1-아주 나쁨, 2-나쁨, 3-보통, 4-좋음, 5-아주 좋음)The results of sensory evaluation for each age group from teenagers to 60s (5 teenagers, 5 20s, 5 30s, 5 40s, 5 50s, 5 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 a chili-flavored pork jerky, and it was confirmed that everyone of both sexes could enjoy it. (1-Very bad, 2-Poor, 3 -Normal, 4-Good, 5-Very Good)
맛flavor | 향incense | 육질Flesh | 기호도Symbol | |
10대10 | 4.34.3 | 4.44.4 | 4.74.7 | 4.34.3 |
20대20's | 4.74.7 | 4.74.7 | 4.64.6 | 4.74.7 |
30대30 spaces | 4.84.8 | 4.74.7 | 4.64.6 | 4.84.8 |
40대40 spaces | 4.54.5 | 4.64.6 | 4.74.7 | 4.54.5 |
50대50 spaces | 4.54.5 | 4.74.7 | 4.64.6 | 4.44.4 |
60대60 spaces | 4.44.4 | 4.74.7 | 4.74.7 | 4.44.4 |
실시예Example
3 - 3-
순한맛Mild taste
돼지고기 육포의 제조방법(해양심층수) Method of manufacturing pork jerky (deep sea water)
제주도산 무항생제 돼지고기 92.12%, 돼지고기 육포 조미료 2.62%, 갈색설탕 1.66%, D-소르비톨액(sorbitol solution) 0.51%, NPS(정제염, 아질산나트륨) 0.35%, 큐어 믹스(cure mix) 0.14%, 소르빈산칼륨(Potassium Sorbate) 0.07%, 해양심층수 원수 2%를 텀블러에 투입하여 텀블링 작업을 수행하였다.92.12% non-antibiotic pork from Jeju Island, pork jerky seasoning 2.62%, brown sugar 1.66%, D-sorbitol solution 0.51%, NPS (tablet salt, sodium nitrite) 0.35%, cure mix 0.14% Tumbling was performed by adding 0.07% of potassium sorbate and 2% of deep sea water to the tumbler.
텀블링이 완료된 반제품에 프로폴리스 원액 0.2% 도포하여 2℃에서 20시간 저온숙성시키고, 숙성이 완료된 반제품을 육포용 스틱에 걸어 트롤리에 적재한 후, 적재가 완료된 제품을 훈연기에 넣어 60℃에서 1시간, 65℃에서 30분, 70℃에서 30분, 76℃에서 30분, 85℃에서 60분 동안 훈연건조처리하였다.0.2% propolis solution was applied to the finished tumbling semi-finished product at low temperature for 2 hours at 2 ° C. Smoke drying was carried out for 30 minutes at 65 ° C, 30 minutes at 70 ° C, 30 minutes at 76 ° C, and 60 minutes at 85 ° C.
훈연건조처리가 완료된 제품을 45%의 습도하에서 냉풍건조기를 통해 3시간 동안 냉각시킨 후, 포장규격에 의거 계량하여 포장함으로써, 수분 함량이 40%대인 본 발명에 따른 돼지고기 육포의 제조가 완료되었다.After the smoke-dried product was cooled for 3 hours through a cold air dryer under a humidity of 45%, and then weighed and packaged according to the packaging specifications, the production of pork jerky according to the present invention having a moisture content of 40% was completed. .
10대부터 60대까지 각 연령별로 관능평가를 실시한 결과(10대 5명, 20대 5명, 30대 5명, 40대 5명, 50대 5명, 60대 5명), 맛과 향, 육질, 기호도에서 평균 4점 이상을 획득하여, 본 발명의 일실시예에 따른 돼지고기 육포는 남녀노소 누구나 즐길 수 있음을 확인할 수 있었다.(1-아주 나쁨, 2-나쁨, 3-보통, 4-좋음, 5-아주 좋음)The results of sensory evaluation for each age group from teenagers to 60s (5 teenagers, 5 20s, 5 30s, 5 40s, 5 50s, 5 60s), taste and aroma, By obtaining an average of 4 points or more in meat quality, the degree of preference, pork jerky according to an embodiment of the present invention was confirmed that everyone can enjoy. (1-very bad, 2- poor, 3- normal, 4 -Good, 5-very good)
맛flavor | 향incense | 육질Flesh | 기호도Symbol | |
10대10 | 4.34.3 | 4.24.2 | 4.84.8 | 4.24.2 |
20대20's | 4.54.5 | 4.64.6 | 4.74.7 | 4.44.4 |
30대30 spaces | 4.44.4 | 4.54.5 | 4.74.7 | 4.64.6 |
40대40 spaces | 4.64.6 | 4.64.6 | 4.54.5 | 4.64.6 |
50대50 spaces | 4.74.7 | 4.74.7 | 4.54.5 | 4.64.6 |
60대60 spaces | 4.84.8 | 4.74.7 | 4.64.6 | 4.74.7 |
본 발명의 실시예 3에 따라 해양심층수 원수를 일정량 사용하고, 다른 실시예에 비해 육포 조미료 및 첨가제의 첨가량을 줄여 실시하였음에도, 맛, 향, 육질, 기호도에서 우수한 평가 결과가 도출되어졌음을 확인할 수 있었다.According to the third embodiment of the present invention, even though a deep amount of deep seawater was used and the amount of jerky seasoning and additives was reduced compared to other examples, excellent evaluation results were obtained in taste, aroma, meat quality, and preference. there was.
이와 같이, 본 발명은 종래의 육포에 포함된 방부제, 발색제, 화학조미료의 사용을 최소화하고, 무항생제 돼지(제주산), 유기농 돼지, 도토리먹인 이베리코 돼지(오메가 6가 없고, 오메가 3가 풍부), 게르마늄 음용수를 먹인 돼지만을 사용하여 육포를 제조함으로써, 건강에도 유익하며, 다량 섭취하여도 인체에 무해한 육포를 제공할 수 있도록 하는 것이다.As such, the present invention minimizes the use of preservatives, colorants, and chemical seasonings contained in the beef jerky, and is free of antibiotic-free pigs (Jeju), organic pigs, and acorn fed Iberico pigs (without omega 6 and rich in omega 3). ), By using only pigs fed with germanium drinking water to produce beef jerky, it is beneficial to health, and to provide a beef jerky harmless to the human body even if ingested in large quantities.
특히, 완성된 육포의 수분 함량이 40% 대를 유지하도록 하여 부드러운 육질의 육포를 제공하면서, 부재료를 추가함으로써 유통기한 및 품질보증 기간은 오히려 연장되도록 하여 남녀노소 누구나 즐길 수 있도록 하는 돼지고기 육포에 관한 것이다.In particular, the meat content of the finished beef jerky is maintained at about 40% to provide a tender beef jerky, while adding the subsidiary material to extend the expiration date and quality assurance period, so that anyone can enjoy It is about.
또한, 칠리맛첨가제 등을 이용하여 매운맛을 조절하여 소비자들의 다양한 욕구를 충족시키는 육포를 제공할 수 있도록 하며, 각종 혼합재료가 슬라이스된 형태로 제공되도록 하여, 육포의 풍미 및 식각을 더욱 개선시키고, 각종 기능성 식품을 첨가하여 육포에 결여된 영양분을 보충하도록 하였으며, 나트륨 함량을 최소화하고 미네랄 함량을 최대화하기 위해 해양심층수나 천일염을 이용함으로써, 육포의 기능성을 강화하도록 한 것이다.In addition, it is possible to provide a beef jerky to satisfy the various needs of consumers by adjusting the spicy taste using a chili flavor additives, etc., and to provide a variety of mixed materials in a sliced form, to further improve the flavor and etching of the beef jerky, Various functional foods were added to replenish the nutrients lacking in beef jerky, and by using deep sea water or sun salt to minimize sodium content and maximize mineral content, the functionality of beef jerky was strengthened.
또한, 프로폴리스 원액을 육포의 표면에 도포하여 숙성시킴으로써, 유해세균의 번식을 억제하여 육포의 유통기한 및 보존기간을 연장시킬 수 있으며, 숙성 시 과일효소액 또는 약초효소액을 첨가시킴으로써, 방부제의 사용을 최소화할 수 있도록 한 것이다.In addition, by proliferating the propolis stock solution on the surface of the beef jerky, it is possible to suppress the growth of harmful bacteria to extend the shelf life and shelf life of the beef jerky, and to add the fruit enzyme solution or herbal enzyme solution during the aging, the use of preservatives It is to be minimized.
Claims (9)
- 돼지고기 원료육을 정형하는 제1단계;A first step of shaping pork raw meat;정형된 원료육을 세절하는 제2단계;A second step of slicing the shaped raw meat;상기 세절된 원료육 91~94중량부와, 육포 조미료 2.50~4.64중량부, 갈색설탕 1.64~1.67중량부 및 첨가제 0.20~1.61중량부의 부재료를 텀블러에 넣고 텀블링하는 제3단계;A third step of tumbled the 91-94 parts by weight of the chopped raw meat, 2.50 to 4.64 parts by weight of jerky seasoning, 1.64 to 1.67 parts by weight of brown sugar and 0.20 to 1.61 parts by weight of the additive in a tumbler;텀블링이 완료된 반제품을 2℃~4℃에서 1시간~24시간 동안 저온숙성시키는 제4단계;A fourth step of aging the finished semi-finished tumbling at 2 ° C.-4 ° C. for 1 hour to 24 hours;숙성이 완료된 반제품을 육포용 스틱에 걸어 트롤리에 적재하는 제5단계;A fifth step of loading the finished semi-finished product on the jerky stick on a trolley;적재가 완료된 제품을 훈연기에 넣어 60℃에서 1시간, 65℃에서 30분, 70℃에서 30분, 75℃~78℃에서 30분, 85℃에서 60분 동안 훈연건조처리하는 제6단계;A sixth step of putting the finished product into a smoker for one hour at 60 ° C, 30 minutes at 65 ° C, 30 minutes at 70 ° C, 30 minutes at 75 ° C to 78 ° C, and 60 minutes at 85 ° C;훈연건조처리가 완료된 제품을 40%~45%의 습도하에서 2~3시간 동안 냉각시키는 제7단계;A seventh step of cooling the finished product of the smoking drying process for 2 to 3 hours under a humidity of 40% to 45%;냉각이 완료된 제품을 포장규격에 의거 계량하여 포장하는 제8단계;를 포함하여 이루어지는 것을 특징으로 하는 돼지고기 육포의 제조방법.Method for manufacturing pork jerky, characterized in that comprises a; the eighth step of weighing and packaging the finished product in accordance with the packaging standards.
- 제 1항에 있어서, 상기 제3단계에서의 상기 첨가제에는,The method of claim 1, wherein the additive in the third step,칠리가루 0.18~0.20중량부, 고추가루 0.15~0.17중량부, 캐러웨이(caraway) 0.08~0.10중량부, 후추가루 0.08~0.10중량부를 포함하여 이루어지는 칠리맛첨가제가 더 추가되는 것을 특징으로 하는 돼지고기 육포의 제조방법.Pork, characterized in that the chili flavor additive further comprises 0.18 to 0.20 parts by weight of chili powder, 0.15 to 0.17 parts by weight of red pepper, 0.08 to 0.10 parts by weight of caraway, and 0.08 to 0.10 parts by weight of black pepper. Method of manufacturing beef jerky.
- 제 2항에 있어서, 상기 칠리맛첨가제에는,The method of claim 2, wherein the chili flavor additive,청양고추가루 0.1~0.15중량부가 더 추가되는 것을 특징으로 하는 돼지고기 육포의 제조방법.Cheongyang pepper production method of pork jerky, characterized in that further 0.1 ~ 0.15 parts by weight is added.
- 제 1항에 있어서, 상기 제3단계에서는,The method of claim 1, wherein in the third step,마늘 슬라이스 5~10중량부, 버섯 슬라이스 3~5중량부, 인삼 슬라이스 2~3중량부, 카레 분말 5~10중량부 중 어느 하나 또는 이들이 혼합재료가 더 첨가되는 것을 특징으로 하는 돼지고기 육포의 제조방법.5 to 10 parts by weight of garlic slices, 3 to 5 parts by weight of mushroom slices, 2 to 3 parts by weight of ginseng slices, 5 to 10 parts by weight of curry powder or a mixture of pork jerky characterized in that the mixture is further added. Manufacturing method.
- 제 1항에 있어서, 상기 제3단계에서는,The method of claim 1, wherein in the third step,오미자 원액 2~3중량부 또는 녹차가루 1~2중량부가 더 첨가되는 것을 특징으로 하는 돼지고기 육포의 제조방법.Method for producing pork jerky, characterized in that 2 to 3 parts by weight of Schizandra chinensis or 1 to 2 parts by weight of green tea powder are further added.
- 제 1항에 있어서, 상기 제3단계에서는,The method of claim 1, wherein in the third step,해양심층수 또는 천일염 1~5중량부를 더 첨가하는 것을 특징으로 하는 돼지고기 육포의 제조방법.Pork jerky, characterized in that the addition of 1 to 5 parts by weight of deep sea water or sun salt.
- 제 1항에 있어서, 상기 제4단계에서는,The method of claim 1, wherein in the fourth step,텀블링이 완료된 반제품의 표면에 프로폴리스 원액을 도포 후 저온숙성시키는 것을 특징으로 하는 돼지고기 육포의 제조방법.A method of manufacturing pork jerky, characterized in that the low-temperature aging after applying the propolis solution to the surface of the semi-finished product tumbling.
- 제 7항에 있어서, 상기 제4단계에서는,The method of claim 7, wherein in the fourth step,프로폴리스 원액 10중량부에 대해 과일효소액 또는 약초효소액 20중량부를 혼합하여 함께 도포하는 것을 특징으로 하는 돼지고기 육포의 제조방법. A method for producing pork jerky, characterized in that 20 parts by weight of fruit enzyme solution or herbal enzyme solution is mixed and applied to 10 parts by weight of propolis stock solution.
- 제 1항 내지 제 8항 중의 어느 한 항에 있어서, 상기 제8단계의 냉각이 완료된 제품의 수분 함량은 40%~45%인 것을 특징으로 하는 돼지고기 육포의 제조방법.9. The method of claim 1, wherein the water content of the finished product of the eighth step is 40% to 45%. 10.
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Cited By (3)
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CN109170630A (en) * | 2018-11-05 | 2019-01-11 | 李红光 | A kind of supplementing qi and nourishing yin dried pork slice |
CN110447843A (en) * | 2019-09-19 | 2019-11-15 | 盐亭县良永生猪养殖专业合作社 | A kind of processing method of functionality high-calcium vegetable jerky |
CN110959813A (en) * | 2019-12-16 | 2020-04-07 | 四川轻化工大学 | Light dried pork and preparation method thereof |
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CN105995574B (en) * | 2016-05-25 | 2021-01-26 | 青海西北骄天然营养食品有限公司 | Making method of hand-torn yak jerky |
KR101875177B1 (en) * | 2016-10-24 | 2018-07-06 | 한국식품연구원 | Restructured jerky with improved taste and method for preparing the same |
KR101993925B1 (en) * | 2017-09-13 | 2019-09-24 | 경성대학교 산학협력단 | Method for manufacturing of stick type jerky comprising mushroom extract |
KR102168147B1 (en) | 2018-12-14 | 2020-10-20 | 최재천 | jerky manufacturing method using yacon |
KR102069617B1 (en) * | 2019-08-23 | 2020-01-23 | (주)미소담은 | Manufacturing method of beef jerky |
KR102358503B1 (en) | 2021-12-23 | 2022-02-09 | 지승용 | Method for Manufacturing Pork Jerky Included Omega-3 fatty acid |
KR102391377B1 (en) * | 2022-01-06 | 2022-04-26 | 지승용 | Method for Manufacturing Hanwoo Jerky Included Omega-3 fatty acid |
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JPH07327638A (en) * | 1994-06-06 | 1995-12-19 | Kunihiro Okanoue | Fish and meat processed foods containing propolis |
KR101034987B1 (en) * | 2010-10-29 | 2011-05-17 | 한숙경 | Apple enzyme jerky containing apple enzyme and method for preparing the same |
KR101302670B1 (en) * | 2010-09-01 | 2013-09-03 | 고락종 | An method for manufacturing jerky and the jerky manufactured used the same |
KR101390639B1 (en) * | 2012-07-04 | 2014-05-07 | 순천대학교 산학협력단 | Sun-Dried Hanwoo Beef Jerky with Natural Antioxidant Extract |
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JPH07327638A (en) * | 1994-06-06 | 1995-12-19 | Kunihiro Okanoue | Fish and meat processed foods containing propolis |
KR101302670B1 (en) * | 2010-09-01 | 2013-09-03 | 고락종 | An method for manufacturing jerky and the jerky manufactured used the same |
KR101034987B1 (en) * | 2010-10-29 | 2011-05-17 | 한숙경 | Apple enzyme jerky containing apple enzyme and method for preparing the same |
KR101390639B1 (en) * | 2012-07-04 | 2014-05-07 | 순천대학교 산학협력단 | Sun-Dried Hanwoo Beef Jerky with Natural Antioxidant Extract |
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CN109170630A (en) * | 2018-11-05 | 2019-01-11 | 李红光 | A kind of supplementing qi and nourishing yin dried pork slice |
CN110447843A (en) * | 2019-09-19 | 2019-11-15 | 盐亭县良永生猪养殖专业合作社 | A kind of processing method of functionality high-calcium vegetable jerky |
CN110959813A (en) * | 2019-12-16 | 2020-04-07 | 四川轻化工大学 | Light dried pork and preparation method thereof |
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