KR100713244B1 - A manufacture method of common quail can - Google Patents

Abstract

The present invention relates to a canned food manufacturing method using quail as a main material, so that the processing can be carried out in a state in which the ingredients beneficial to the human body of quail meat are not destroyed. Therefore, it is possible to eat immediately without regard to the place, and the taste of quail can be maintained for a long time, so that the general public can easily use it.

In the processing method of the present invention, after cutting the washed quail meat by portions and washing each cut part into a size of 20mm and boiled quail eggs and prepared the main material of the shelled state, as a subsidiary material Soy sauce, red pepper paste, red pepper powder, pepper, garlic, onion juice, starch syrup, kiwi juice, green onion mixed with 20-30% by weight of the quail meat 30-50% by weight and quail eggs 20-50% by weight After 2-3 days of aging, the ripe quails and eggs are boiled for 10 to 15 minutes so that the seasoning broth disappears. It features.

Quail, quail eggs, canned, ripened, seasoning

Description

Canned foods made of quails {A MANUFACTURE METHOD OF COMMON QUAIL CAN}

The present invention relates to a canned food manufacturing method based on quail, and more particularly, to provide a method for producing canned food that can be easily sampled by anyone using quail and quail eggs.

Quail is an abbreviation of quail and is a pod-like bird belonging to the pheasant family, and is known in Korea as a spring and autumn migratory bird.

According to <Agreement Gagam> on the eggs and meat of quail, pure meat protects the five intestines, strengthens the tendons and bones, and sweetens them with milk to enrich the purified water. It is known to be effective against adult diseases.

In addition, <Modern Medicine> contains natural DHA that promotes brain development and improves learning ability. Its high content of protein, vitamins and minerals makes it a nutritious snack for children in growth and development. It prevents skin aging and prevents adult diseases. It is known to contain a large amount of effective vitamin E (tocopherol).

Therefore, in recent years, the public's response to quail eggs has been increased compared to the eggs that have been popularized until now, and the spread and demand are being made. These quail eggs are mainly used as various food ingredients such as boiled meat or boiled meat. to be.

However, the quasi-chorizo contains a lot of ingredients that are beneficial to the human body, but the quail is still not popularized compared to the quail eggs, which are easily accessible to the general public. The general public had a problem that was difficult to eat easily.

The present invention has been proposed to improve the problems associated with the taste of the quail, quails and quail eggs cooked so as not to destroy the nutritional components and produced in a canned form by supplying them in the general public also outdoors The aim is to make it easy to eat quail.

The purpose is to cut and wash fresh quail meat by parts, and then cut each cut into a certain size and boiled quail eggs to prepare the main ingredients in a shelled state, soy sauce, red pepper paste, red pepper powder, Add 20-50% by weight of the quail meat and 20-50% by weight of quail meat to 20-30% by weight of seasoning sauce mixed with pepper, garlic, onion juice, syrup, kiwi juice and green onions. After that, ripened quail and eggs can be boiled for 10 to 15 minutes, so that the seasoning can be achieved in a canned food manufacturing method using quail as a main material, characterized in that vacuum packaging in canned food.

Hereinafter, a specific quail canned manufacturing process of the present invention will be described in detail through the embodiment.

Raw Material Preparation Course

First, in the process of preparing the raw meat of the main material is selected and slaughtered quails with no foreign matter and good freshness, and then the meat is first cut with the bones, if the raw meat is already stored in the freezer before thawing Excess fat and skin will be removed for each part. At this time, it is possible to prepare by selecting only the breast and the relief area as needed.

And, in the case of quail eggs boiled in boiling water in a large number to prepare and then peeled.

<Raw Material Training Course>

The prepared quail is carried out for 30 minutes at the temperature of steam temperature 90 ~ 110 ℃ during self-contained to perform the self-contained process using steam air, put the meat into the shredder to prepare the cutting work.

<Flesh meat cut process>

In the cutting process, the meat is cut into pieces of approximately 20 mm for each part without cooling so that the meat is not shortly cut or clumped, but preferably, about 20 mm in width and length for easy eating at a time. , The thickness is about 5 ~ 10mm.

<Seasoning sauce mixing process>

Seasoning sauce to be tossed with meat is mixed with basic seasoning materials such as soy sauce, red pepper paste, red pepper powder, pepper, garlic and green onion, and other ingredients such as onion juice, syrup and kiwi juice which are used to soften the flavor and meat. Suitable mixing ratios between the materials are as shown in Table 1 below.

Material name Compounding amount (wt%) Soy sauce 10-15 Kochujang 20-30 chili powder 10-15 pepper 5-10 garlic 1 to 3 Onion Juice 2 ~ 5 corn syrup 25-30 Kiwi Juice 3 ~ 6 wave 3 ~ 6

Garlic and leeks in the source material is combined in the form of a dry powder or crushed, and may be added to other seasoning materials as needed.

In this example, 12% by weight of soy sauce, 24% by weight of red pepper paste, 14% by weight of red pepper powder, 6% by weight of pepper, 1% by weight of garlic, 4% by weight of onion juice, 28% by weight of starch syrup, 5% by weight of kiwi juice, 6% by weight of green onion Seasoning sauce was prepared at the ratio of.

<Maturation process>

Quail meat and quail eggs were added to 20% by weight of the seasoning sauce, each blended in a ratio of 40% by weight, and then thoroughly mixed for 5 minutes to perform the work for 2 to 3 days.
At this time, the maturation environment is made at a temperature of 0 to 5 ° C. and a relative humidity of 85 to 100%, which is known as a general refrigeration maturing operating condition.

When the seasoning is cut in the meat and quail eggs through the aging will be tightened for 5-10 minutes in a strong fire until the seasoning soup is gone.

Canning Process

The quail meat, seasoned as such, is filled and sealed by prescribed weight inside the packaging can, sterilized in a high temperature and high pressure sterilizer, and then rapidly cooled, and canned packaging is performed. Since the pressure is known to be 120 ° C. or higher and 2 atmHg or higher, respectively, it is preferable to perform high temperature and high pressure sterilization under normal conditions even in this embodiment.

In this case, the quail meat to be packaged may be packaged by dividing the parts or evenly put each part.

Canned quail of the present invention prepared through each of the above process is processed quail meat and quail eggs ready to eat immediately. Since it's packaged, the average consumer can open the can at home or outdoors and buy a quail immediately after purchase.

In particular, it is possible to easily eat the quail, which has various health effects, such as preventing adult diseases, so that it can show an advantage in promoting national health.

And, while the characteristic cooking process of the present invention has been described above, it is apparent that the flavor and flavor can be added by adding various spices as necessary.

The present invention as described above, it can be seen that it is possible to make use of quail meat and quail eggs as the main ingredients so that the processing is carried out in such a state that the ingredients beneficial to the human body are not destroyed.

In particular, it can be eaten immediately without regard to the place by being manufactured in a canned state, the taste of the quail can be maintained for a long time as it has the advantage that can be easily used by the general public.

Claims (3)

Prepared quail meat is sliced into parts and boiled quail eggs are prepared with shelled main ingredients. Soy sauce, red pepper paste, red pepper powder, black pepper, garlic, onion juice, starch syrup, kiwi juice and green onions are mixed. Seasoning sauce 20 to 30% by weight of the quail meat 30 to 50% by weight and quail eggs 20 to 50% by weight enough to ripen for 2 to 3 days, then seasoned quails and eggs cooked for 10 to 15 minutes Method for producing canned quails as a main material, characterized in that the filling can sealed by the prescribed weight in the cans in a state that disappears, sterilized in a high-temperature high-pressure sterilizer and then rapidly cooled. The method according to claim 1, When the total amount of the seasoning sauce is 100, soy sauce 10-15% by weight, red pepper paste 20-30% by weight, red pepper powder 10-15% by weight, pepper 5-10% by weight, garlic 1-3% by weight, onion Method for producing canned quails as a main ingredient, characterized in that the mixture of juice 2 to 5% by weight, starch syrup 25-30% by weight, kiwi juice 3-6% by weight, green onions 3-6% by weight. The method according to claim 1, The quail meat is a canned manufacturing method based on quails, characterized in that the use of breast meat and tenderloin.