KR100926522B1 - Sugaring using meat-processed product of method - Google Patents
Sugaring using meat-processed product of method Download PDFInfo
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- KR100926522B1 KR100926522B1 KR1020090044013A KR20090044013A KR100926522B1 KR 100926522 B1 KR100926522 B1 KR 100926522B1 KR 1020090044013 A KR1020090044013 A KR 1020090044013A KR 20090044013 A KR20090044013 A KR 20090044013A KR 100926522 B1 KR100926522 B1 KR 100926522B1
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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Abstract
Description
본 발명은 당절임을 이용한 육류 가공물 제조방법에 관한 것으로, 보다 상세하게는 일정한 크기로 절단된 육류를 삶아낸 후 냉각하고, 액상의 당에 절인 후 다시 냉각하고, 외면에 고물을 도포함으로써, 육질이 손상되는 것을 방지할 수 있을 뿐만 아니라 육류에 부족한 영양소를 보충하는 동시에 맛과 기호도가 향상된 새로운 육류 가공물을 제조할 수 있다.The present invention relates to a method for manufacturing meat products using pickled sugar, and more specifically, boiled meat cut to a certain size and then cooled, marinated in liquid sugar, cooled again, and coated with solids on the outer surface, Not only can it be prevented from being damaged, but it is also possible to make new meat products with improved taste and palatability while supplementing meat nutrients.
인간은 음식물을 통해서 인체의 여러 가지 영양성분을 섭취하는데, 가공이 되지 않은 날것을 섭취하는 방법과 가공된 음식가공물로 섭취하는 방법으로 나누어진다.Humans consume various nutrients in the human body through food, which is divided into the way of eating raw raw materials and the way of eating processed food products.
특히, 음식가공물은 인간이 오래전부터 음식을 가공하는 방법을 연구하여 다양한 형태로 발전해왔으며, 그 중에서 보관의 용이성과 새로운 맛을 구현하고자 절 임방법이 개발되었다.In particular, food products have been developed in various forms by studying how humans process food for a long time, and among them, pickling methods have been developed to realize the ease of storage and new taste.
기존의 절임은 염절임, 초절임, 당절임으로 크게 나누어지며, 절임을 하는 대상물로는 곡물, 채소, 과일로 국한되어 왔다.Conventional pickles are divided into salted, pickled, and pickled, and the objects to be pickled have been limited to grains, vegetables, and fruits.
반면, 인간이 섭취하는 여러 가지 영양성분 중 단백질은 주로 육류를 통해 섭취되고 있으며, 상기의 육류는 대개 소고기, 돼지고지, 양고기, 닭고기, 오리고기 등이 있다. On the other hand, among the various nutrients ingested by humans, proteins are mainly ingested through meat, and the meat is usually beef, pork, lamb, chicken, duck, and the like.
또한, 육류의 가공하는 방법은 다양하게 발전이 되어 왔으며, 그 중에서 절임의 형태로 가공하는 방법이 있지만, 염절임 방법만으로 국한되어 가공하고 있어 새로운 절임 방법이 요구되고 있는 실정이다.In addition, the meat processing method has been developed in various ways, there is a method of processing in the form of pickles, but the process of limited to the salt pickling method is processed only a situation that a new pickling method is required.
그리고, 상기 육류의 염절임 방법은 소금으로 인해 육류가 부패하는 것을 최대한 지연시킴에 따라 육류의 보관이 용이하게 할 수 있지만, 많은 양의 소금으로 육류를 절임함에 따라 염절임된 육류에는 많은 양의 염분이 녹아 있다.In addition, the salt pickling method of the meat may facilitate the storage of the meat by delaying the corruption of the meat due to salt as much as possible, but the salted meat is picked up by the salt pickling with a large amount of salt. The salt is dissolved.
이러한, 염절임된 육류를 섭취할 경우에는 인체에 많은 양의 염분을 섭취함에 따라 고혈압, 동맥경화 등과 같은 심혈관계 질환이 발병할 수 있는 문제가 있다. When the salted meat is ingested, there is a problem that a cardiovascular disease such as hypertension, arteriosclerosis, etc. may occur as a large amount of salt is ingested in the human body.
상기와 같은 실정 및 문제를 해결하고자 발명한 것으로,Invented to solve the above situation and problem,
본 발명은 당절임을 이용한 육류 가공물 제조방법에 관한 것으로, 보다 상세하게는 일정한 크기로 절단된 육류를 삶아낸 후 냉각하고, 액상의 당에 절인 후 다시 냉각하고, 외면에 고물을 도포함으로써, 육질이 손상되는 것을 방지할 수 있을 뿐만 아니라 육류에 부족한 영양소를 보충하는 동시에 맛과 기호도가 향상된 새로운 육류 가공물을 제조할 수 있는 당절임을 이용한 육류 가공물 제조방법을 제공하는데 그 목적이 있다.The present invention relates to a method for manufacturing meat products using pickled sugar, and more specifically, boiled meat cut to a certain size and then cooled, marinated in liquid sugar, cooled again, and coated with solids on the outer surface, The purpose of the present invention is not only to prevent the damage, but also to replenish nutrients deficient in meat and at the same time provide a method for producing meat products using palpable to produce new meat products with improved taste and taste.
상기와 같은 목적을 달성하기 위한 본 발명에 당절임을 이용한 육류 가공물 제조방법은,Meat processed material manufacturing method using the pickle in the present invention for achieving the above object,
육류를 일정한 형태와 크기로 절단하는 육류 절단공정(제1공정)과; 상기 제1공정에서 절단된 육류를 120~160℃의 정제수에 삶는 삶는 공정(제2공정)과; 상기 제2공정의 수육을 냉각기에서 외부온도가 5~10℃일 때까지 냉각하는 1차 냉각공정(제3공정)과; 상기 제3공정에서 냉각된 수육을 액상의 당에 3~12시간 동안 절이는 당절임 공정(제4공정)과; 상기 제4공정에서 당절임한 수육을 냉각기에서 외부온도가 5~10℃일 때까지 냉각하는 2차 냉각공정(제5공정)과; 상기 제5공정의 당절임 수육의 외면에 고물을 도포하는 도포공정(제6공정)으로 이루어진 것을 특징으로 한 다.A meat cutting process (first process) for cutting meat into a predetermined shape and size; Boiling the meat cut in the first step in purified water at 120-160 ° C. (second step); A first cooling step (third step) of cooling the flesh of the second step until the external temperature is 5 to 10 ° C. in a cooler; A sugar pickling step (fourth step) of marinating the cooled meat in the third step in liquid sugar for 3 to 12 hours; A second cooling step (fifth step) of cooling the freshly cut pork in the fourth step until the external temperature is 5 to 10 ° C. in a cooler; It characterized by consisting of a coating step (sixth step) for applying the solids to the outer surface of the pickled flesh of the fifth step.
본 발명에 의한 당절임을 이용한 육류 가공물 제조방법은, Meat processed product manufacturing method using the pickles according to the present invention,
일정한 크기로 절단된 육류를 삶아낸 후 냉각하고, 액상의 당에 절인 후 다시 냉각하고, 외면에 고물을 도포함으로써, 염절임 방법만으로 국한된 육류의 가공하는 방법에서 새로운 절임방법으로 인해 육류에 부족한 영양소를 보충하는 동시에 맛과 기호도를 향상시킬 수 있을 뿐만 아니라 많은 양의 염분을 섭취하지 않음에 따라 고혈압, 동맥경화 등과 같은 심혈관계 질환을 예방할 수 있다.Boil the meat cut to a certain size, cool it, marinate it in liquid sugar, cool it again, and apply solids on the outside, so that the meat is limited to the pickling method. In addition to improving the taste and palatability at the same time as not eating a large amount of salt can prevent cardiovascular diseases such as high blood pressure, arteriosclerosis.
이하, 첨부된 도면에 의거 본 발명의 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing method of the present invention according to the accompanying drawings in detail as follows.
도 1은 본 발명에 따른 당절임을 이용한 육류 가공물 제조방법을 이용한 제조방법을 개략적으로 도시한 공정흐름도이다.Figure 1 is a process flow diagram schematically showing a manufacturing method using a meat processed product manufacturing method using pickles in accordance with the present invention.
1. 육류 절단공정(제1공정)1. Meat Cutting Process (Step 1)
육류를 절단하는 공정으로,In the process of cutting meat,
육류를 일정한 형태와 크기로 절단한다.Cut meat into regular shapes and sizes.
상기 육류는 당업계에서 통상적으로 식용섭취하는 육고기이며, 육고기의 종류에 구애받지 않는다.The meat is meat that is commonly eaten in the art, regardless of the type of meat.
특히, 상기의 육류는 돼지고기, 소고기, 양고기, 닭고기, 오리고기 중 어느 하나를 선택하는 것을 특징으로 한다.In particular, the meat is characterized in that for selecting any one of pork, beef, lamb, chicken, duck.
또한, 상기의 육류는 육질을 사용하는 것으로서 육질의 특정 부위에만 구애받지 않고 모든 부위를 사용할 수 있다.In addition, the meat described above can use any part of the meat, regardless of the specific part of the meat.
그리고, 절단된 육류는 형태나 크기에 구애받지 않으며 사용자가 원하는 형태나 크기에 따라 다양하게 절단할 수 있다.And, the cut meat is cut regardless of the shape or size can be variously cut according to the shape or size desired by the user.
2. 삶는 공정(제2공정)2. Boiling Process (2nd Process)
절단된 육류를 삶는 공정으로,In the process of boiled cut meat,
상기 제1공정에서 절단된 육류를 120~160℃의 정제수에 넣은 후 삶는다.The meat cut in the first step is boiled in purified water at 120 ~ 160 ℃.
육류를 삶을 시 제1공정에서 절단된 육류의 형태나 크기에 따라 삶는 시간이 다르므로, 육류의 내부 육질이 익을 때까지 삶는다.When the meat is boiled, depending on the shape and size of the meat cut in the first step, the time to boil is different, so the meat is cooked until the internal quality of meat.
그리고, 육류를 삶을 시 육류의 특유한 비린 냄새를 제거하기 위해서 120~160℃의 정제수에 첨가제를 첨가한다.And, when the meat is boiled, an additive is added to the purified water of 120 ~ 160 ℃ to remove the peculiar fishy smell of meat.
이때, 정제수에 첨가되는 첨가제는 된장, 간장, 고추, 마늘, 양파, 후추, 월계수잎, 커피 중 어느 하나를 선택하거나 둘 이상 혼합하여 사용하는 것을 특징으로 한다.At this time, the additive is added to the purified water is characterized in that any one selected from miso, soy sauce, red pepper, garlic, onion, pepper, bay leaf, coffee or mixed two or more.
여기서, 120~160℃의 정제수에서 삶아낸 육류를 수육이라고 한다.Here, the meat boiled in purified water of 120 ~ 160 ℃ is called meat.
3. 1차 냉각공정(제3공정)3. Primary cooling process (3rd process)
수육을 냉각하는 공정으로,In the process of cooling the meat,
상기 제2공정의 수육을 냉각기에서 냉각한다.The meat of the second step is cooled in a cooler.
이때, 상기 수육의 외부온도가 5~10℃일 때까지 냉각하는 것을 특징으로 한다.At this time, the external temperature of the flesh is characterized in that the cooling until 5 ~ 10 ℃.
수육의 외부온도가 5~10℃일 때까지 냉각하는 것은 수육의 육질이 손상되는 것을 방지할 뿐만 아니라 당절임을 원활하게 하기 위함이며, 수육의 외부온도가 5℃미만으로 냉각될 경우에는 수육의 육질이 응결하여 손상될 우려가 있고, 수육의 외부온도가 10℃초과로 냉각될 경우에는 원활한 당절임을 할 수 없다.Cooling until the outside temperature of the meat is 5 ~ 10 ℃ not only to prevent the meat quality from being damaged but also to smooth the seasoning. When the outside temperature of the meat is cooled below 5 ℃, There is a risk of meat condensation and damage, and when the external temperature of the meat is cooled to more than 10 ℃ can not be smooth.
4. 당절임 공정(제4공정)4. Pickling process (4th process)
1차 냉각된 수육을 당에 절이는 공정으로,In the process of marinating the first cooled meat,
상기 제3공정에서 냉각된 수육을 액상의 당에 3~12시간 동안 절인다.The flesh cooled in the third step is pickled in liquid sugar for 3 to 12 hours.
이때, 상기에서 사용되는 액상의 당은 꿀, 시럽, 올리고당 중 어느 하나를 선택하거나 둘 이상 혼합한 것을 특징으로 한다.At this time, the liquid sugar used in the above is characterized in that any one selected from honey, syrup, oligosaccharide or mixed two or more.
특히, 상기 꿀과 시럽은 당업계에서 통상적으로 사용되는 시럽으로서, 종류에 구애받지 않는다.In particular, the honey and syrup is a syrup commonly used in the art, regardless of the type.
그리고 냉각된 수육을 액상의 당에 3~12시간 동안 절이는 것은 액상의 당이 냉각된 수육의 내부로 흡수되어 수육의 본연의 맛이 변질되는 것을 방지하기 위함 이다.And marinating the cooled meat in liquid sugar for 3 to 12 hours is to prevent the liquid sugar is absorbed into the interior of the cooled meat to change the natural taste of the meat.
5. 2차 냉각공정(제5공정)5. Second cooling process (5th process)
당절임한 수육을 냉각하는 공정으로,In the process of cooling the pickled meat,
상기 제4공정에서 당절임한 수육을 냉각기에서 냉각한다.The freshly cut pork in the fourth step is cooled in a cooler.
이때, 상기 당절임한 수육의 외부온도가 5~10℃일 때까지 냉각하는 것을 특징으로 한다.At this time, it is characterized in that the cooling until the external temperature of the pickled flesh is 5 ~ 10 ℃.
당절임한 수육의 외부온도가 5~10℃일 때까지 냉각하는 것은 수육의 내부온도로 인해 액상의 당이 수육의 내부로 유입되어 수육의 육질이 변질되는 것을 방지시키기 위함이다. Cooling until the external temperature of the pickled pork is 5-10 ° C. to prevent the liquid sugar from entering the meat and altering the meat quality.
여기서, 액상의 당에 절임한 수육을 냉각한 것을 당절임 수육이라고 한다.Here, cooling of the meat which is pickled by liquid sugar is called sugar pickling.
6. 도포공정(제6공정)6. Application process (6th process)
당절임 수육에 고물을 도포하는 공정으로,In the process of applying solids to pickled fish
상기 제5공정의 당절임 수육의 외면에 고물을 도포한다.The solids are coated on the outer surface of the pickled meat of the fifth step.
당절임 수육의 외면에 고물을 도포하는 것은 당절임 수육에 부족한 영양소를 충족하기 위할 뿐만 아니라 맛, 색, 향을 향상시키기 위함이다.The application of solids on the outer surface of the marinated pork is not only to satisfy the nutrients deficient in the marinated pork, but also to improve the taste, color and aroma.
그리고, 상기에서 당절임 수육의 외면에 도포되는 고물은 당업계에서 통상적으로 사용하는 고물이며, 고물의 종류에 구애받지 않는다.And, the solids that are applied to the outer surface of the pickled fish in the above is the solids commonly used in the art, regardless of the kind of solids.
특히, 상기의 고물은 고구마 분말, 바나나 분말, 검은깨 분말, 들깨 분말, 잣 분말, 해바라기씨 분말, 초코렛 분말, 인삼 분말, 콩 분말, 팥 분말, 전지 분유 중 어느 하나를 선택하는 것을 특징으로 한다.In particular, the above-mentioned junk is characterized in that any one selected from sweet potato powder, banana powder, black sesame powder, perilla powder, pine nut powder, sunflower seed powder, chocolate powder, ginseng powder, soybean powder, red bean powder, whole milk powder .
여기서, 당절임 수육의 외면에 고물을 도포한 것을 당절임 육류 가공물이라고 한다. Here, the thing which apply | coated the solid substance to the outer surface of marinated pork is called marinated meat processed product.
이하에서 실시예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 당업자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 당업자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.
실시예 : 본 발명에 따라 제조된 당절임 육류 가공물Example: Pickled meat product prepared according to the present invention
돼지고기의 뒷다리살을 5㎝×5㎝×3㎝(가로×세로×두께)로 절단한 후 된장, 간장, 고추, 마늘이 혼합된 130℃의 정제수에 넣은 후 돼지고기의 내부 육질이 익을 때까지 삶고, 냉각기에서 외부온도가 8℃일 때까지 냉각하고, 꿀에 9시간 동안 절이고, 다시 냉각기에서 외부온도가 6℃일 때까지 냉각하고, 외면에 고구마 분말을 도포한다.When the pork's hind leg is cut into 5cm × 5cm × 3cm (width × length × thickness), put it in 130 ℃ purified water mixed with soybean paste, soy sauce, pepper, and garlic. Boil until, and cool in cooler until the external temperature is 8 ℃, marinated in honey for 9 hours, then cool in the cooler until the external temperature is 6 ℃, and the sweet potato powder is applied to the outer surface.
비교예 : 일반적인 방법에 따라 제조된 염절임 육류 가공물Comparative Example: Salted Meat Products Prepared According to General Methods
돼지고기의 뒷다리살을 5㎝×5㎝×3㎝(가로×세로×두께)로 절단한 후 130℃ 의 정제수에 넣은 후 돼지고기의 내부 육질이 익을 때까지 삶고, 냉각기에서 외부온도가 8℃일 때까지 냉각하고, 소금에 9시간 동안 절인다.Cut the pork's hind leg into 5cm × 5cm × 3cm (width × length × thickness), put it in purified water at 130 ℃, and boil until the internal quality of pork is ripe. Cool until and rinse with salt for 9 hours.
실험 : 관능검사Experiment: Sensory Test
본 발명에 따라 제조된 당절임 육류 가공물(실시예)과 일반적인 방법에 따라 제조된 염절임 육류 가공물(비교예)을 관능검사 요원(2년 이상 관능검사 경험을 지닌 30명(남자 15명, 여자 15명))으로 하여금 맛, 색, 향, 식감, 전체적인 기호도로 나누어 관능검사(5점 측정법; 1:매우 나쁨, 2:나쁨, 3:보통, 4:좋음, 5:매우 좋음)를 실시하였다. 실시한 결과는 표 3에 나타내었다.Pickled meat products prepared according to the present invention (example) and salted meat products prepared according to the general method (comparative example) sensory evaluation agent (30 people with 15 years or more sensory test experience (male, female) 15)) were divided into taste, color, aroma, texture, and overall preference to perform sensory test (5-point measurement; 1: very bad, 2: bad, 3: normal, 4: good, 5: very good). . The results are shown in Table 3.
상기 표 1을 통해 알 수 있듯이, 모든 항목에서 비교예 보다 실시예가 높은 점수를 나타내고 있다.As can be seen from Table 1, the Example shows a higher score than the Comparative Example in all items.
모든 항목에서 비교예 보다 실시예가 높은 점수를 나타내는 것은 된장, 간장, 고추, 마늘이 혼합된 정제수에 돼지고기를 삶음에 따라 돼지고기의 특유한 비린 냄새를 제거하고, 소금이 아닌 꿀에 삶은 돼지고기를 절임에 따라 육즙이 외부로 용출되는 것을 최대한 방지하여 육질의 식감이 저감되는 것을 방지할 뿐만 아니라 짠맛이 아닌 단맛이 가미되어 맛이 향상되고, 꿀에 절인 돼지고기에 고구마 전분을 도포함에 따라 고구마의 고유한 맛이 가미되어 맛이 향상되었기 때문이다. Example showing higher scores than the comparative example in all the items to remove the peculiar smell of pork as boiled pork in purified water mixed with miso, soy sauce, peppers, garlic, and pork boiled in honey, not salt As the pickling prevents the elution of the juice to the outside as much as possible, it prevents the meat texture from being reduced, and the taste is improved by adding sweetness rather than saltiness, and the sweet potato starch is applied to the marinated pork. This is because the taste is enhanced by adding a unique taste.
도 1은 본 발명에 따른 당절임을 이용한 육류 가공물 제조방법을 이용한 제조방법을 개략적으로 도시한 공정흐름도이다.Figure 1 is a process flow diagram schematically showing a manufacturing method using a meat processed product manufacturing method using pickles in accordance with the present invention.
Claims (5)
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KR101036340B1 (en) * | 2010-08-26 | 2011-05-23 | 대영식품 주식회사 | Method of manufacturing chocolate coated beef jerky |
CN102578348A (en) * | 2011-01-12 | 2012-07-18 | 王庆才 | Formula of rose slush and making method thereof |
KR101472871B1 (en) * | 2013-07-02 | 2014-12-24 | 장봉이 | Heuk dakgalbi |
KR101861954B1 (en) | 2017-02-09 | 2018-05-28 | 이동 | Manufacturing method of boiled meat using beef meat |
KR20190004425A (en) * | 2017-07-04 | 2019-01-14 | (주) 도야지식품 | Method for manufacturing boiled pork with ginseng |
KR102106742B1 (en) * | 2019-12-31 | 2020-05-04 | 조석호 | manufacturing method of chicken feet processed meat for fried chicken skin food |
KR102106743B1 (en) * | 2019-12-31 | 2020-05-04 | 조석호 | manufacturing method of chicken skin processed meat for fried chicken skin food |
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KR101036340B1 (en) * | 2010-08-26 | 2011-05-23 | 대영식품 주식회사 | Method of manufacturing chocolate coated beef jerky |
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KR20190004425A (en) * | 2017-07-04 | 2019-01-14 | (주) 도야지식품 | Method for manufacturing boiled pork with ginseng |
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KR102106742B1 (en) * | 2019-12-31 | 2020-05-04 | 조석호 | manufacturing method of chicken feet processed meat for fried chicken skin food |
KR102106743B1 (en) * | 2019-12-31 | 2020-05-04 | 조석호 | manufacturing method of chicken skin processed meat for fried chicken skin food |
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