KR101875177B1 - Restructured jerky with improved taste and method for preparing the same - Google Patents

Abstract

(A) preparing lean meat and seasoning liquid; (b) mixing lean meat with the seasoning liquid to prepare sauce lean meat; (c) heating the seasoned lean meat to produce a heat-treated seasoned lean meat; (d) shredding the heat-treated seasoned lean meat according to the texture of the muscle fiber to produce a leached lean meat; (e) shaping the ripped lean meat into a predetermined shape to produce shaped meat; And (f) drying the shaped meat to produce reconstituted dried meat. Thereby, it is possible to provide a reconstituted dried meat having improved overall palatability by improving the texture of the chewy texture of the reconstituted dry meat and maximizing the taste and flavor of the sauce.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a reconstituted dried meat,

The present invention relates to a reconstituted dried meat and a method for producing the same, and more particularly, to a reconstituted dried meat and a method for producing the same, Dried meats and a method for producing the same.

Jerky is one of the oldest dry foodstuffs that suppresses the growth of microorganisms by reducing water activity by using pickling or drying methods. It has high protein content, low fat content and can be stored at room temperature. In addition, since it is a dry processed product made from foodstuffs, it can be used as an emergency food because of its high nutritional and storage properties. Also, it has excellent palatability and high palatability and is widely used for snacking.

In recent years, in order to lower the production cost and to increase the consumption of unhealthy portions of pork, jerky has been developed and produced by crushing it and processing it into a certain shape. Don jerky is excellent in convenience and storage, and it is expected that future use will increase not only for travel snacks but also for alcoholic drinks and donated foods.

However, compared to beef jerky, the manufacturing skill and taste of jerky jerky are still in the beginning stage. Dry meat products have a relatively high price per weight unit compared to other meat products such as sausages, which have high moisture content, because they remove water for the purpose of imparting storage stability. Therefore, in order to increase the consumption of dried meat products, it is necessary to develop a new type of product that not only lowers the production cost but also improves the problems of existing dried meat products.

Drying is an important factor in the processing of dried meat. Drying methods commonly used include natural drying, hot air drying, vacuum drying, and freeze drying. Natural drying during drying has a disadvantage that drying takes a long time, and there is a possibility of contamination during drying depending on the drying environment. In addition, freeze drying has a disadvantage in that it has a small change in texture and aroma components and is widely used because of quick rehydration of dried food, but it takes a lot of cost and long drying time. Jerky is the only processed meat processed by the drying method. Today, the jerky manufacturing method has changed from the conventional method of sun drying to the drying method such as hot air drying which can be mass-produced quickly. And quality control, it is very difficult to study the nutritional aspects and storage properties of jerky.

Gelatin is a kind of gelling agent, and melted gelatin is cooled, molecules in the middle are merged together to form a reticulated structure, resulting in elasticity. Using these properties, it is expected to improve the texture of low fat meat such as Fuji (pork), wooseun (beef) and breast (chicken) which have low preference. There are various factors affecting the quality of dried meat products such as the state of food, kinds and contents of additives, drying and packaging conditions.

Conventionally, in the case of dried meat products, meat has been used as it is, or crushed meat has been usually used for convenience of reconstruction such as meat and sauce. However, when crushed meat is used, there is a problem that the mouthfeel of the meat may deteriorate, thereby lowering the overall palatability. In addition, in order to improve the texture of the dried meat, gelatin is usually added by applying an aqueous gelatin solution evenly to the meat. However, in this case, excessive water is added to the gelatin, which is a burden on the drying process.

In addition, the conventional dried meat products have a lumpy shape and are thickly produced, resulting in a very hard texture and difficulty in producing various forms. In addition, in order to soften the texture, it is often necessary to add a fat component, and there has been a problem that an additive of an antioxidant should be additionally used in order to solve the problem of fatty acid corrosion.

Accordingly, there is a need to solve the above problems to improve the texture of the reconstituted dried meat, make it more beneficial to health, and simplify the manufacturing process.

Korean Patent Publication No. 10-2006-0118219 Korean Patent Registration No. 10-0983558

SUMMARY OF THE INVENTION An object of the present invention is to solve the above problems and to provide a method of directly adding gelatine powder not containing an aqueous solution of gelatin to a sauce using raw meat as raw meat but using ripped meat according to muscle fiber texture The present invention also provides a method for preparing the reconstituted dried meat, which has improved overall palatability by improving the texture of the final reconstituted dried meat by taking into consideration the order of mixing the seasonings and maximizing the taste and flavor of the seasonings. It is another object of the present invention to provide a dry meat which can eliminate the use of an additive that can be harmful to health by realizing a soft texture compared to conventional dry meat without adding fat to soften the texture.

According to an aspect of the present invention,

(a) preparing lean and seasoned liquid; (b) mixing the lean meat with the seasoning liquid to prepare sauce lean meat; (c) heating the seasoned lean meat to prepare a heat-treated seasoned lean meat; (d) shredding the heat-treated seasoned lean meat according to the texture of the muscle fiber to produce a torn lean meat; (e) shaping the ripped lean meat into a predetermined shape to produce shaped meat; (f) drying the shaped meat to prepare reconstituted dried meat.

The seasoning solution may be a mixed seasoning solution further comprising gelatin.

The gelatin may be a gelatin powder.

The gelatin may be contained in an amount of 0.5 to 7 parts by weight based on 100 parts by weight of the lean meat.

The lean meat may comprise one or more lean meat selected from beef, pork and chicken.

The lean meat may be at least one selected from the group consisting of rump meat, packed meat, poultry meat, poultry meat, pork fuji, pork cell, pork loin, and chicken breast.

The seasoning liquid may include at least one selected from water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, and synthetic seasoning.

Preferably, the seasoning liquid comprises 100 parts by weight of water; 20 to 50 parts by weight of soy sauce; 2.5 to 5 parts by weight of salt; 20 to 50 parts by weight of starch syrup; 0.5 to 5 parts by weight of pepper; 3 to 10 parts by weight of sugar; 0.5 to 2 parts by weight of ginger powder; 1 to 4 parts by weight of garlic powder; 1 to 4 parts by weight of an onion powder; And 0.5 to 2 parts by weight of a synthetic seasoning.

After step (b), the seasoning may be further aged for 0.5 to 5 hours.

The heat treatment in step (c) may be a heat treatment by steam.

The heat treatment by steam may be performed at 90 to 120 ° C for 5 to 20 minutes.

The tearing in step (d) can be carried out using a shredder which is a rotary three seasons.

The tearable lean meat may have a ratio of thickness to length of 10 to 500.

The average length of the tear leached meat may be 0.5 to 10 cm.

The seasoning liquid may further include an artificial coloring matter or a natural coloring matter.

The seasoning liquid may further include a synthetic preservative or a natural preservative.

According to another aspect of the present invention,

The reconstituted dry meat produced according to the above-mentioned production method is provided.

The method of manufacturing reconstituted dried meat of the present invention introduces a method of directly adding gelatin powder not in an aqueous solution of gelatin to a sauce using a fried lean meat according to muscle fiber texture without using simple grinding meat, By considering the order, it is possible to provide a reconstituted dried meat having improved overall palatability by improving the texture of chewing of the reconstituted dry meat that is finally produced and maximizing the taste and flavor of the seasoning. In addition, in the production of reconstituted dried meat, it is possible to exclude the use of additives that can be harmful to health by realizing a smooth texture compared to conventional dry meat without adding fat to soften the texture.

Fig. 1 is a flowchart sequentially showing a method for producing reconstructed dried meat of the present invention.
Fig. 2 is a photograph showing a tearing of lean meat with a shredder.
Fig. 3 shows an image of beef tritured using a shredder.
Figure 4 compares photographs of lean meat, torn lean meat and the final reconstituted dried meat used in Examples 1-3, 3-3 and 4-3.
5 is a flow chart of the manufacturing process of Example 1-1 and Comparative Example 1 and photographs of meat according to each step.
6 is a flow chart of the manufacturing process of Example 2-1 and Comparative Example 2 and photographs of meat according to each step.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. Referring to the accompanying drawings, the same or corresponding components are denoted by the same reference numerals, do.

Fig. 1 is a flowchart sequentially showing a method for producing reconstructed dried meat of the present invention. Hereinafter, a method of manufacturing the reconstructed dried meat of the present invention will be described with reference to Fig.

First, flesh and seasoning liquids are prepared (step a).

The lean meat may be lean meat such as beef meat, pork meat, chicken meat or the like, but the scope of the present invention is not limited thereto.

The lean meat is preferably a rump meat, a packed meat, a beef meat, a beef meat, a pork meat fuji, a pork meat cell, a pork loin, a chicken breast, etc. However, the scope of the present invention is not limited thereto. It can be applied to any lean meat that can be ripped.

The seasoning liquid may include water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, synthetic seasoning and the like.

Preferably, the seasoning liquid comprises 100 parts by weight of water; 20 to 50 parts by weight of soy sauce; 2.5 to 5 parts by weight of salt; 20 to 50 parts by weight of starch syrup; 0.5 to 5 parts by weight of pepper; 3 to 10 parts by weight of sugar; 0.5 to 2 parts by weight of ginger powder; 1 to 4 parts by weight of garlic powder; 1 to 4 parts by weight of an onion powder; And 0.5 to 2 parts by weight of a synthetic seasoning, and the flavor of the reconstituted dried meat that is finally prepared by the ingredient ratio of the seasoning liquid can be improved.

Preferably, the seasoning liquid is a mixed seasoning liquid further comprising gelatin. The gelatin is more preferably used as a gelatin powder. Since the gelatin powder is directly added to the seasoning liquid, the water content can be reduced compared with the gelatin aqueous solution prepared separately, and a separate step of adding gelatin can be omitted.

Next, the lean meat is mixed with the seasoning liquid to prepare sauce lean meat (step b).

Preferably, the seasoned lean meat contains 0.5 to 7 parts by weight of the gelatin based on 100 parts by weight of the lean meat.

Thereafter, the seasoned lean season is preferably aged for 0.5 to 5 hours, more preferably for 1 to 3 hours.

Next, the sauce lean was heated Heat-treated  A seasoned lean is prepared (step c).

The heat treatment is preferably performed by steam, but the scope of the present invention is not limited thereto, and in some cases, the heat treatment may be performed in boiling water. However, when the heat treatment is performed in boiling water, the shape and structure of the fibrous tissue may be deformed during the recovery of the heated muscle fiber, loss of the spice may occur, and it is difficult to apply to the mass process, There is a difficulty to remove more moisture.

The heat treatment by steam is preferably carried out at 90 to 120 ° C for 5 to 20 minutes, more preferably at 100 to 110 ° C for 7 to 12 minutes.

By the heat treatment, the seasoned lean meat can be fully or partially cooked.

Then, Heat-treated  According to the texture of muscle fiber lean seasoning By shredding Torn  Manufacture of lean meat (step d).

The ratio of the thickness to length of the tear leached meat is preferably 10 to 500, more preferably 50 to 200. [ In addition, the average length of the tear leached meat is preferably 0.5 to 10 cm, more preferably 1 to 4 cm.

In the case of the fibrous meat having such a length and an average diameter as described above, compared with the case of using ground meat, it is possible to improve the chewing texture of meat with similar degree of absorption of seasonings, Compared with the case of using lean meat, the degree of absorption of the sauce is high and the flavor can be enhanced, and the chewy texture can be saved while reducing the rough texture.

The method of tearing can be carried out manually by tearing with the muscle fiber of the meat, or in the case of mass production, using a rotary shredder. A photograph of the shredder is shown in Fig. 2, and a photograph of the beef torn in shredder is shown in Fig.

Next, the meat cut by the tearing is molded into a predetermined shape to produce shaped meat (step e).

The molding can be performed by preparing a mold having a predetermined shape and filling the mold with the torn meat. The forming mold can be manufactured in various forms as needed.

Thereafter, the shaped meat is dried to prepare reconstituted dried meat (step f).

The drying may be natural drying, but it is preferably dried at 50 to 80 캜 for 2 to 5 hours.

[Example]

Example  1-1

The rats were shaped in the direction of the muscle fiber in an average length × length 6 × 6 cm, and 100 g was prepared. 20 g of the seasoning liquid was mixed, followed by chilling and fermentation for 2 hours. The above-mentioned seasoning liquid was prepared by mixing 100: 35: 4: 35: 3: 6: 1: 2: 2: 1: 1 water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, onion powder, By weight. Thereafter, steam heat treatment was performed at 100 ° C for 10 minutes in the steamer, and shredding was performed for 10 minutes in accordance with the heat-treated rump muscle fiber using three seasons (kitchen aide, 5k5ss). The average length of twenty randomly selected torn ridges was 2.7 cm, and the average thickness was 0.7 mm.

Thereafter, the ripped rump was put into a mold, molded into a plate of 20 mm * 20 mm * 5 mm, and dried at 50 캜 for 3 hours to prepare a reconstituted dried meat.

Example  1-2

The reconstituted dried meat was prepared in the same manner as in Example 1-1, except that a mixed seasoning solution in which 1 g of gelatin powder was further mixed in the seasoning solution was used instead of the seasoning solution.

Example  1-3

Reconstituted dry meat was prepared in the same manner as in Example 1-1, except that a mixed seasoning solution in which 2 g of gelatin powder was further mixed in the seasoning liquid was used instead of the seasoning liquid.

Example  1-4

Reconstituted dry meat was prepared in the same manner as in Example 1-1, except that a mixed seasoning liquid in which 3 g of gelatin powder was further mixed in the seasoning liquid was used instead of the seasoning liquid.

Example  1-5

Reconstituted dry meat was prepared in the same manner as in Example 1-1, except that a mixed seasoning liquid in which 4 g of gelatin powder was further mixed in the seasoning liquid was used instead of the seasoning liquid.

Example  1-6

Reconstituted dry meat was prepared in the same manner as in Example 1-1, except that a mixed seasoning liquid in which 5 g of gelatin powder was further mixed in the seasoning liquid was used instead of the seasoning liquid.

Example  1-7

The reconstituted dried meat was prepared in the same manner as in Example 1-1, except that the seasoning liquid prepared by mixing water, soy sauce, syrup, and pepper at a weight ratio of 100: 35: 35: 3 was used instead of the seasoning liquid.

Example  2-1: Reconstruction of Yangji (beef) Dry meat  Produce

Reconstituted dry meat was prepared in the same manner as in Example 1, except that sunny rice was used in place of rash.

Example  3-1: Fuji (pork) reconstruction Dry meat  Produce

Reconstituted dry meat was prepared in the same manner as in Example 1, except that pig fuji was used instead of rash.

Example  3-2

The reconstituted dried meat was prepared in the same manner as in Example 3-1, except that a mixed seasoning solution in which 1 g of gelatin powder was further mixed in the seasoning solution was used instead of the seasoning solution.

Example  3-3

Reconstituted dry meat was prepared in the same manner as in Example 3-1, except that a mixed seasoning solution in which 2 g of gelatin powder was further mixed in the seasoning liquid was used instead of the seasoning liquid.

Example  3-4

Reconstituted dry meat was prepared in the same manner as in Example 3-1, except that a mixed seasoning solution in which 3 g of gelatin powder was further mixed in the seasoning liquid was used instead of the seasoning liquid.

Example  3-5

The reconstituted dried meat was prepared in the same manner as in Example 3-1, except that a mixed seasoning solution in which 4 g of gelatin powder was further mixed in the seasoning solution was used instead of the seasoning solution.

Example  3-6

A dry reconstructed flesh was prepared in the same manner as in Example 3-1, except that a mixed seasoning solution in which 5 g of gelatin powder was further mixed in the seasoning liquid was used instead of the seasoning liquid.

Example  3-7

Dried pork fat was reconstituted in the same manner as in Example 3-1 except that the seasoning liquid prepared by mixing water, soy sauce, syrup, and pepper at a weight ratio of 100: 35: 35: 3 was used instead of the seasoning liquid .

Example  4-1: Breast reconstruction Dry meat  Produce

Reconstituted dried meat was prepared in the same manner as in Example 1, except that chicken breasts were used instead of rash.

Example  4-2

Reconstituted dried meat was prepared in the same manner as in Example 4-1, except that a mixed seasoning solution in which 1 g of gelatin powder was further mixed in the seasoning solution was used instead of the seasoning solution.

Example  4-3

The reconstituted dried meat was prepared in the same manner as in Example 4-1, except that a mixed seasoning solution in which 2 g of gelatin powder was further mixed in the seasoning solution was used instead of the seasoning solution.

Example  4-4

Reconstituted dried meat was prepared in the same manner as in Example 4-1, except that a mixed seasoning solution in which 3 g of gelatin powder was further mixed in the seasoning solution was used instead of the seasoning solution.

Example  4-5

Reconstituted dry meat was prepared in the same manner as in Example 4-1, except that a mixed seasoning liquid in which 4 g of gelatin powder was further mixed in the seasoning liquid was used instead of the seasoning liquid.

Example  4-6

The reconstituted dried meat was prepared in the same manner as in Example 4-1, except that a mixed seasoning solution in which 5 g of gelatin powder was further mixed in the seasoning solution was used instead of the seasoning solution.

Example  4-7

A chicken breast reconstituted dry meat was prepared in the same manner as in Example 4-1 except that a seasoning liquid prepared by mixing water, soy sauce, syrup, and pepper at a weight ratio of 100: 35: 35: 3 was used instead of the seasoning liquid .

Example  5

Reconstituted dry meat was prepared in the same manner as in Example 1-1, except that the dry meat was molded into a 10 mm * 10 mm * 10 mm cubic form instead of the plate form.

For reference, the photographs of the lean meat, torn lean meat and the final reconstituted dried meat used in Examples 1-3, 3-3 and 4-3 are shown in Fig.

[Comparative Example]

Comparative Example  One

Instead of rinsing and rinsing after rinsing and heat treatment, the rind reconstructed dry meat was prepared in the same manner as in Example 1-1, except that the rump was ripped and then seasoned, aged and heat-treated.

Comparative Example  2

Instead of the method of tearing the saffron after seasoning, aging and heat treatment, the reconstituted safflower was prepared in the same manner as in Example 2-1, except that the saffron was torn and then seasoned, aged and heat-treated.

Comparative Example  3

As a sausage product of L company sold on the market, 50.48% of pork (imported), 43.17% of chicken (domestic), whey protein powder (milk), white sugar, Wheat, soybean, tomato, sodium L-glutamate (flavor enhancer)], natural coloring matter (rock coloring), vC, sodium nitrite (coloring agent) and the like.

Comparative Example  4

This product contains 90.76% of crushed pork meat (domestic), anchovy sauce [anchovy (domestic), sun dried salt (domestic)], sugar, and salt solution.

Comparative Example  5

K is a dried jerky product sold by the company. It is a dried jerky which is dried without being crushed after pork meat is seasoned, and 85.79% of pork (domestically), mixed soy sauce (defatted soybean, imported wheat, Soybean protein, jerky seasoning, red pepper powder, black pepper powder, garlic powder, ginger powder, celery powder, vC and the like.

Comparative Example  6

It is a beef jerky product of C company which is sold on the market. It is dried beef which is dried without being crushed after beef seasoning, 85.23% of beef (Domestic), Chungmi Combination Seasoning A (D-sorbitol, white sugar, (Antioxidant), potassium sorbate (synthetic preservative), sodium erythorbate (antioxidant), and the like, and the like.

Comparative Example  7

It is a beef jerky product of S company which is sold on the market. It is dried beef, which is dried without being crushed after beef seasoning. It is 85.52% of beef (Australian), 3.80% of white sugar, roasting garlic powder, 29.89% of stir- (Soy sauce, wheat, pork, peanuts, milk, etc.), refined salt (domestic), smoky jokes seasoning, beef extract powder, compound seasoning food, barbecue sauce sauce, vC, sodium nitrite (coloring agent)

Comparative Example  8

K is beef jerky product sold in the market. It is dry beef which is dried without being crushed after beef seasoning, and beef (Australian) 85.75%, mixed soybean [defatted soybean (imported), wheat (wheat, US), refined salt D-sorbitol, refined salt, soybean protein, jaki seasoning, red pepper powder, black pepper powder, garlic powder, ginger powder, celery powder, vC and the like.

Comparative Example  9

The reconstituted dried meat was prepared in the same manner as in Example 1-3, except that the rices were crushed by a pulverizer instead of tearing. At this time, the average thickness of the 20 pieces of crushed ground meat was 0.5 mm, and the ratio of the average thickness to the average length was 3.5.

Comparative Example  10

Reconstituted dry meat was prepared in the same manner as in Example 3-3, except that pulverized pulverized wheat flour was used instead of tearing. At this time, the average thickness of the 20 pieces of crushed ground meat was 0.5 mm, and the ratio of the average thickness to the average length was 3.5.

Comparative Example  11

The reconstituted dried meat was prepared in the same manner as in Example 4-3 except that the chicken breast was crushed by a pulverizer instead of tearing. At this time, the average thickness of the 20 pieces of crushed ground meat was 0.5 mm, and the ratio of the average thickness to the average length was measured as 3.7. The manufacturing conditions of Examples 1-1 to 4-6 and Comparative Examples 1 to 14 of the present invention are summarized in Table 1 below. Here, descriptions of the seasoning compositions of Comparative Examples 6 to 11 are omitted.

Comparative Example  12

Reconstituted dry meat was prepared in the same manner as in Comparative Example 9, except that the dry meat was molded into a cubic shape of 10 mm * 10 mm * 10 mm instead of the plate shape.

Comparative Example  13

A cube-shaped reconstructed dry meat was prepared in the same manner as in Comparative Example 12, except that 5 parts by weight of texture improving fat (shortening) was further added to 100 parts by weight of beef rump meat.

Comparative Example  14

Reconstituted dry meat was prepared in the same manner as in Comparative Example 9 except that 5 parts by weight of texture improving fat (shortening) was further added to 100 parts by weight of beef rump meat.

division Jerky form Meat type (area) Meat processing type Seasoning process sequence Organize spices Example 1-1 Plate type Beef (clumsy) Broken lean meat Before heat treatment and tearing Water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, onion powder, synthetic seasoning Examples 1-2 Example 1-3 Examples 1-4 Examples 1-5 Examples 1-6 Examples 1-7 Water, soy sauce, syrup, pepper Example 2-1 Beef (sunny) Water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, onion powder, synthetic seasoning Example 3-1 Pork (Fuji) Example 3-2 Example 3-3 Example 3-4 Example 3-5 Examples 3-6 Examples 3-7 Water, soy sauce, syrup, pepper Example 4-1 Chicken (breast) Water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, onion powder, synthetic seasoning Example 4-2 Example 4-3 Example 4-4 Example 4-5 Examples 4-6 Examples 4-7 Water, soy sauce, syrup, pepper Example 5 Cube type Beef (clumsy) Water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, onion powder, synthetic seasoning Comparative Example 1 Beef (clumsy) After heat treatment and tearing Water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, onion powder, synthetic seasoning Comparative Example 2 Beef (sunny) Comparative Example 3 Pork / chicken Crushed meat Unknown - Comparative Example 4 Pork - Comparative Example 5 No grinding or tearing - Comparative Example 6 beef - Comparative Example 7 - Comparative Example 8 - Comparative Example 9 Beef (clumsy) Crushed meat Before heat treatment and tearing Water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, onion powder, synthetic seasoning Comparative Example 10 Pork (Fuji) Comparative Example 11 Chicken (breast) Comparative Example 12 Cube type Beef (clumsy) Comparative Example 13 Crushed meat + shortening added Comparative Example 14 Plate type

[Test Example]

Test Example  One: Shredded  Containing meat Dry meat Shear force

Comparison of the reconstituted dried meat prepared according to Examples 1-1, 3-1, and 4-1 of the present invention and the shearing force of the processed meat or dry meat of Comparative Examples 3 to 8, which are currently marketed products And the palatability of the texture was indirectly evaluated.

Specifically, the shear force was measured by cutting the sample to a size of about 2.5 × 2.5 cm, perpendicular to the muscle fiber, and measuring the shear force of the sample using a texture analyzer (TA-XT2i, stable micro system. The test conditions were pre-test speed 3.0 mm / sec, test speed 2.0 mm / sec, post-test speed 10.0 mm / sec, distance 30 mm and trigger force 10 g. Respectively.

division Meat type Meat processing type Shear force (Kgf) Example 1-3 beef Broken lean meat 2.68 ± 0.21 Example 3-3 Pork 1.79 + 0.75 Example 4-3 chicken 4.38 ± 0.57 Comparative Example 3 Pork / chicken Crushed meat 6.95 + - 0.10 Comparative Example 4 Pork 3.15 ± 0.16 Comparative Example 5 Pork No grinding or tearing 8.20 ± 0.85 Comparative Example 6 beef 15.17 + - 0.80 Comparative Example 7 beef 9.77 ± 0.01 Comparative Example 8 beef 15.44 0.81

According to Table 2, the reconstituted dry meat according to the embodiment of the present invention using the tear leached meat was the same as the commercially available processed meat or the dried meat using the dry meat or the crushed meat without crushing or tearing treatment, The shear force was measured to be generally low. These results suggest that the use of ripened lean meat may reduce the shear force significantly compared to that of dry meat or crushed meat without tearing or grinding treatment.

Test Example  2: Quality evaluation according to the order of seasoning and aging process

5 is a flow chart of the manufacturing process of Example 1-1 and Comparative Example 1 and photographs of meat according to each step. The moisture content and moisture activity of the reconstituted dried meat prepared according to Example 1-1 and Comparative Example 1 were analyzed and the results are shown in Table 3 below.

division Water content (%) Water activity Example 1-1 11.07 ± 0.01 0.68 ± 0.01 Comparative Example 1 30.68 + - 0.47 0.74 ± 0.00

According to Table 3, in the case of Example 1-1, moisture was oozed by the osmosis phenomenon during the seasoning addition and aging process, and then the seasoning and moisture absorbed by the meat were partially removed as a result of the ripening treatment, . The moisture content of Comparative Example 1 was considered to be relatively high as the moisture content was absorbed in the fleshy lean meat with seasoning and moisture as the sauce was tasted after tearing the raw meat. As a result of measuring water activity, it was judged that the reconstituted dried meat of Example 1-1 was more excellent in storage stability than the reconstructed dried meat of Comparative Example 1.

In addition, the sensory evaluation of the reconstituted dry meat of Example 1-1 and Comparative Example 1 was carried out, and the results are shown in Table 4 below. Sensory evaluation consisted of 15 trained panelists, and sensory preference for dry meat was examined by 9 - point scale. The score was judged to be 1 point for "very bad", 3 points for "slightly worse", 5 points for "normal", 7 points for "slightly better" and 9 points for "very good" Flavor (taste), texture (year), juiciness, and overall preference.

division Appearance (color) Flavor (taste) Texture (year) Juiciness Comprehensive likelihood Example 1-1 6.7 ± 1.0 7.0 ± 1.1 7.0 ± 0.6 5.7 ± 0.5 7.2 ± 0.4 Comparative Example 1 5.8 ± 1.0 6.7 ± 0.8 7.2 ± 0.8 6.0 ± 0.6 6.3 ± 0.5

According to Table 4, the restructured dry meat of Example 1-1 showed high scores in all items besides the juiciness, and there was no significant difference in juiciness. The reason why Comparative Example 1 obtained a high score in the juiciness item is that it is due to the presence of a lot of moisture in the raw meat by the seasoning and ripening process after ripening. Therefore, it is judged that the order of the tearing treatment after the seasoning and aging process is more appropriate in the case of preparing the reconstituted dry meat as in Example 1-1.

Test Example  3: Quality evaluation according to the order of seasoning and aging process (using sunny raw materials)

6 is a flow chart of the manufacturing process of Example 2-1 and Comparative Example 2 and photographs of meat according to each step. The moisture content and water activity of the reconstituted dried meat prepared according to Example 1-1 and Comparative Example 1 were analyzed and the results are shown in Table 5 below.

division Water content (%) Water activity Example 2-1 7.96 + 0.88 0.52 + - 0.01 Comparative Example 2 11.94 ± 0.05 0.64 ± 0.01

According to Table 5, the moisture content and the water activity of the reconstituted dried meat of Example 2-1 were lower than those of the reconstituted dried meat of Comparative Example 2, so that the storage stability was better.

In addition, the sensory evaluation of the reconstituted dry meat of Example 2-1 and Comparative Example 2 was carried out, and the results are shown in the following Table 6, and the sensory evaluation method was the same as in Test Example 2.

division Appearance (color) Flavor (taste) Texture (year) Juiciness Comprehensive likelihood Example 2-1 7.7 ± 0.8 7.7 ± 1.0 7.8 ± 0.8 6.7 ± 0.5 7.5 ± 1.0 Comparative Example 2 5.7 ± 1.0 4.8 ± 1.2 4.5 ± 1.5 3.8 ± 1.5 4.3 ± 0.8

According to Table 6, the reconstructed dried meat of Example 2-1 was found to have a higher score than the reconstructed dried meat of Comparative Example 2 in all the evaluation items.

Test Example  4: Quality evaluation according to the amount of gelatin powder added

Shear force and sensory evaluation of the reconstituted dried meat prepared according to Examples 1-1 to 1-6 were performed for quality evaluation according to the amount of gelatine powder added in reconstituted dry meat prepared with beef rash. The shear force measurement was carried out in the same manner as in Test Example 1, and the sensory evaluation was carried out in the same manner as in Test Example 2, and the results are shown in Table 7 below.

division gelatin
(g) Shear force
(Kgf) Appearance (color) Flavor (taste) Texture
(year) Juiciness Comprehensive likelihood Example 1-1 0 2.56 ± 0.28 4.8 ± 0.8 6.4 ± 0.5 5.4 ± 0.9 5.2 ± 0.8 5.4 ± 1.1 Examples 1-2 One 2.61 ± 0.67 6.2 ± 0.4 6.6 ± 0.5 5.4 ± 0.5 5.2 ± 0.4 6.2 ± 0.4 Example 1-3 2 2.68 ± 0.21 6.8 ± 0.8 6.8 ± 1.1 6.4 ± 1.1 5.8 ± 0.4 7.0 ± 0.7 Examples 1-4 3 4.65 ± 0.19 6.2 ± 0.8 5.6 ± 0.9 5.6 ± 0.5 5.6 ± 0.5 6.0 ± 1.0 Examples 1-5 4 4.74 ± 0.14 5.6 ± 0.5 5.0 ± 0.7 4.4 ± 0.9 4.4 ± 0.9 4.6 ± 0.5 Examples 1-6 5 3.98 ± 0.59 5.4 ± 0.9 4.4 ± 0.9 4.2 ± 0.8 4.0 ± 0.7 4.4 ± 0.5

According to Table 7, in comparison with Table 2 of Test Example 1, the shear force of the reconstituted dry meat not containing gelatin powder or treated with 1 to 2 parts by weight with respect to 100 parts by weight of meat, Respectively.

In addition, in the general preference chart, the degree of preference of Example 1-3 in which 2 parts by weight of gelatin was added to 100 parts by weight of meat was the highest at 7.0. However, when 4 parts by weight or more is added, the degree of preference decreases. Therefore, it is considered that adding 2 parts by weight of gelatin powder is most suitable for improving texture.

Test Example  5: Quality evaluation according to the amount of gelatin powder added (Fuji)

Shear force and sensory evaluation of the reconstituted dried meat prepared according to Examples 3-1 to 3-6 were performed for quality evaluation according to the addition amount of gelatin powder of reconstituted dry meat prepared from pork fuji. The shear force measurement was performed in the same manner as in Test Example 1, and the sensory evaluation was carried out in the same manner as in Test Example 2, and the results are shown in Table 8 below.

division gelatin
(g) Shear force
(Kgf) Exterior
(Coloring) Flavor (taste) Texture
(year) Juiciness Comprehensive likelihood Example 3-1 0 1.78 + - 0.66 4.0 ± 0.7 5.4 ± 0.5 2.8 ± 0.8 3.4 ± 0.5 3.8 ± 04 Example 3-2 One 1.76 + 0.46 4.2 ± 0.4 5.4 ± 0.5 4.0 ± 1.0 3.8 ± 0.8 4.8 ± 0.4 Example 3-3 2 1.79 + 0.75 5.4 ± 0.5 5.4 ± 0.5 5.2 ± 0.8 5.0 ± 0.7 5.4 ± 0.5 Example 3-4 3 3.07 ± 1.78 5.4 ± 0.5 5.2 ± 0.8 4.4 ± 0.5 5.0 ± 1.0 5.0 ± 0.0 Example 3-5 4 3.06 ± 0.82 4.6 ± 0.5 5.0 ± 1.0 4.6 ± 0.5 5.0 ± 0.7 4.6 ± 0.5 Examples 3-6 5 2.68 ± 0.84 4.8 ± 0.8 4.8 ± 0.8 3.6 ± 0.5 3.8 ± 0.4 4.2 ± 0.4

According to Table 8, in comparison with Table 2 of Test Example 1, the shear force of the reconstituted dry meat not containing gelatin powder or treating with 1 to 2 parts by weight of 100 parts by weight of meat was higher than that of commercially available meat products Generally, it was measured low.

Also, considering the general preference degree, the degree of preference of Example 3-3 in which 2 parts by weight of gelatin was added to 100 parts by weight of meat was the highest at 5.4 points. However, when 4 parts by weight or more is added, the degree of preference decreases. Therefore, it is considered that adding 2 parts by weight of gelatin powder is most suitable for improving texture.

Test Example  6: Quality evaluation according to the amount of gelatin powder added chicken breast )

Shear force and sensory evaluation of the reconstructed dried meat prepared according to Examples 4-1 to 4-6 were performed for quality evaluation according to the amount of gelatin powder added in reconstituted dry meat prepared from chicken breasts. The shear force measurement was performed in the same manner as in Test Example 1, and the sensory evaluation was carried out in the same manner as in Test Example 2, and the results are shown in Table 9 below.

division gelatin
(g) Shear force
(Kgf) Exterior
(Coloring) Flavor (taste) Texture
(year) Juiciness Comprehensive likelihood Example 4-1 0 5.51 + - 0.36 5.8 ± 0.8 7.2 ± 0.8 5.4 ± 0.5 5.6 ± 0.5 6.0 ± 0.0 Example 4-2 One 4.50 + - 0.67 6.2 ± 0.8 7.0 ± 1.0 6.4 ± 0.9 6.2 ± 0.8 6.6 ± 0.5 Example 4-3 2 4.38 ± 0.57 8.2 ± 0.4 7.4 ± 0.5 7.6 ± 0.5 7.2 ± 0.8 7.8 ± 0.4 Example 4-4 3 4.08 ± 0.43 7.6 ± 0.5 6.6 ± 0.5 6.8 ± 0.4 6.4 ± 0.5 6.6 ± 0.5 Example 4-5 4 6.64 ± 0.73 6.2 ± 0.4 5.6 ± 0.5 5.2 ± 0.4 5.4 ± 0.5 5.4 ± 0.5 Examples 4-6 5 5.49 + - 0.41 5.8 ± 0.4 4.8 ± 1.3 4.2 ± 0.8 4.8 ± 1.1 5.2 ± 0.8

According to Table 9, the shearing force of the reconstituted dried meat not containing gelatin powder or treated with 1 to 3 parts by weight of 100 parts by weight of meat was lower than that without gelatin. However, when 4 parts by weight or more of sheep was added, Respectively.

In addition, in the general preference chart, the degree of preference of Example 4-3 in which 2 parts by weight of gelatin was added to 100 parts by weight of meat was the highest at 7.8 points. However, when 4 parts by weight or more is added, the degree of preference decreases. Therefore, it is considered that adding 2 parts by weight of gelatin powder is most suitable for improving texture.

Test Example  7: Evaluation of preference according to seasoning combination

In order to evaluate the preference according to the combination of reconstitution and drying seasonings, the reconstituted dry meat of Examples 1-1, 3-1, and 4-1 and the reconstituted dry meat sensory properties of Examples 1-7, 3-7, and 4-7 The evaluation was carried out in the same manner as in Test Example 2, and the results are shown in Table 10 below.

division Appearance (color) Flavor (taste) Texture (year) Juiciness Comprehensive likelihood beef Example 1-1 2.7 ± 1.6 4.4 ± 1.9 2.5 ± 1.3 2.2 ± 1.0 3.2 ± 1.7 Examples 1-7 2.3 ± 1.0 4.2 ± 2.2 2.4 ± 1.4 2.5 ± 1.4 2.7 ± 1.6 Pork Example 3-1 4.5 ± 1.2 3.5 ± 1.7 2.4 ± 1.2 2.2 ± 1.1 3.2 ± 1.7 Examples 3-7 4.0 ± 1.5 3.2 ± 1.8 2.0 ± 0.9 2.3 ± 0.9 2.7 ± 1.3 chicken Example 4-1 5.8 ± 2.0 4.6 ± 1.9 3.6 ± 2.0 2.9 ± 1.4 4.8 ± 1.9 Examples 4-7 6.2 ± 1.5 4.0 ± 2.6 3.2 ± 1.8 2.6 ± 1.4 4.9 ± 2.0

According to Table 10, the reconstituted dried meats of Examples 1-1 and 3-1 were slightly higher than those of Examples 1-7 and 3-7 in terms of the overall preference, but in Example 4-1 using chicken There was almost no difference from Examples 4-7. In the reconstituted dry meat of the present invention, as shown in the above-mentioned test examples, it was found that the improvement of the preference according to the tearing treatment of the raw meat or the addition amount of the gelatin powder took a larger weight than the seasoning treatment.

Test Example  8: Torn  Including lean meat Dried flesh Crushed meat  include Dry meat  Quality comparison

The shear force and palatability of the reconstructed dried meat prepared according to Examples 1-3, 3-3 and 4-3 and the reconstructed dried meat prepared according to Comparative Examples 9 to 11 were compared and the results are shown in Table 11 below.

division Appearance (color) Flavor (taste) Texture (year) Juiciness Comprehensive likelihood beef Example 1-3 2.68 ± 0.21 6.8 ± 0.8 6.8 ± 1.1 6.4 ± 1.1 5.8 ± 0.4 Comparative Example 9 2.4 ± 1.5 4.4 ± 0.4 2.7 ± 1.0 5.5 ± 1.4 2.5 ± 3.0 Pork Example 3-3 1.79 + 0.75 5.4 ± 0.5 5.4 ± 0.5 5.2 ± 0.8 5.0 ± 0.7 Comparative Example 10 1.0 ± 1.7 2.2 ± 4.0 1.7 ± 0.8 4.3 ± 0.9 2.4 ± 4.3 chicken Example 4-3 4.38 ± 0.57 8.2 ± 0.4 7.4 ± 0.5 7.6 ± 0.5 7.2 ± 0.8 Comparative Example 11 3.2 ± 5.4 4.0 ± 1.0 3.3 ± 1.6 5.6 ± 4.4 4.0 ± 2.0

According to Table 11, reconstitution and drying of beef (clamshell), pork (fuji) or chicken (breasts) prepared according to Examples 1-3, 3-3 and 4-3 of the present invention, The meat had a higher score than the reconstituted dried meat of Comparative Examples 12 to 14 which contained ground meat in terms of appearance, flavor, texture, juiciness and overall acceptability and the other manufacturing conditions were the same. The use of ripped lean meat can be expected to have a higher preference for dry meat products because it has the characteristics that it can not save the chewing texture of the meat compared with the crushed meat but it does not get touched.

Test Example  9: Reconstruction Dry meat  Evaluation of texture and appearance according to shape

The texture of the reconstructed dried meat prepared according to Examples 1-1, 5, 9 and 12 was compared. The sensory evaluation was carried out in the same manner as in Test Example 2, and the items were evaluated for appearance that stimulates texture and purchase desire. Here, the texture is a preference figure that combines the feeling of chewiness and softness of the jerky, and the appearance is a survey of the desire to purchase the jerky. The results of the investigation are shown in Table 12 below.

division Meat processing type Jerky form Texture Exterior Example 1-1 Tear lean Plate type 8.0 5.4 Example 5 Tear lean Cube type 7.8 8.2 Comparative Example 9 Crushed meat Plate type 5.3 5.0 Comparative Example 12 Crushed meat Cube type 2.2 7.6

According to Table 12, the reconstituted dry meat of Examples 1-1 and 5 of the present invention was high in the evaluation by the texture, and the reconstituted dry meat of Comparative Examples 9 and 12 using the crushed meat was relatively evaluated on the texture Respectively. In particular, the texture of Comparative Example 12 was evaluated to be very low because it was a cube-like shape of the dried meat, and the thickness of the dried meat was so thick that the dry meat was very tough and difficult to ingest. On the other hand, the dry meat of Example 5 was a cube-shaped meat, but did not significantly decrease in texture compared to the plate-like dry meat. These results suggest that the shape of the meat contained in the dried meat is not the crushed meat but the fibrous type of ripped lean meat.

The appearance-related evaluations showed that the reconstructed and dried meat samples of Example 5 and Comparative Example 12 had a high score. The results of this study show that the conventional jukpo is sold in the form of plate while the shape of the cube is beautiful and curiosity. Furthermore, although the reconstituted product of Example 5 was of the same cube shape, it was found that the texture of the ripped lean meat was confirmed by the appearance, giving a more luxurious feeling and an expectation that the texture would be good, thereby further raising the desire for purchase.

Accordingly, since the reconstituted dried meat of the present invention contains a fried lean meat, it can be produced in various forms without being affected by the form, and even if it is manufactured in a thick form, it has little influence on the texture, It is possible to maintain the texture of the mouth. In the embodiment of the present invention, only the cube shape is exemplified, but it can be formed into a cubic shape having an interesting shape so as to improve the need for a thick bar, a cylinder, a sphere, and others depending on the case.

Test Example  10: Depending on fat addition Texture  evaluation

The texture of the reconstructed dried meat prepared according to Examples 1-1 and 5 and Comparative Examples 9, 12, 13 and 14 was compared and evaluated. The method was performed in the same manner as in Test Example 2. The results are summarized in Table 13 below.

division Presence or absence of fat Meat processing type Jerky form Texture Example 1-1 X Tear lean Plate type 8.0 Example 5 X Tear lean Cube type 7.8 Comparative Example 9 X Crushed meat Plate type 5.3 Comparative Example 12 X Crushed meat Cube type 2.2 Comparative Example 13 ○ Crushed meat Cube type 2.6 Comparative Example 14 ○ Crushed meat Plate type 6.2

According to Table 13, the reconstituted dry meat prepared according to Examples 1-1 and 5 was reconstituted with dryness of Comparative Examples 13 and 14 in which shortening was added even though no fat (shortening) was added to smooth the texture of dry meat And the texture was superior.

Conventionally, reconstituted dried meats using crushed meat as a raw material are usually added with a fat component in order to soften the texture, and in many cases, an antioxidant is added in order to prevent fatty acid lice. However, such processing may not only increase the fat content, but may also cause problems with excessive use of additives not related to nutrition.

However, since the present invention exhibits an excellent texture compared to the reconstituted dried meat of the conventional ground meat raw material without adding the fat ingredient, the use of the additive which is advantageous for health and is unnecessary can be reduced.

On the other hand, when comparing the texture of the cube-shaped reconstructed dried meat produced according to Comparative Examples 12 and 13, it was found that the texture had little effect on the texture regardless of whether the fat was added or not. This is because the thickness of the dried meat is so thick that the addition of fat has little effect on the texture.

In other words, the reconstituted dry meat of the present invention has advantages of being able to implement various types of products such as a plate shape and a cube shape while maintaining a unique texture without containing fat or other additives, have.

Test Example  11: Torn  Sensory evaluation according to length of lean meat

The tearable lean meat as a raw material for the reconstituted dry meat of the present invention is characterized by having a fiber type. In this test example, the sensory evaluation according to the length of the fleshy lean was performed. Specifically, five types of reconstituted dried meat were prepared by dividing the meat of crushed meat (diameter of about 2 mm) and average lengths of 5 mm, 10 mm, 20 mm, 30 mm, and 40 mm. At this time, the size of the dried meat was 100 mm * 100 mm * 3 mm, and sensory evaluation was carried out in the same manner as in Test Example 2. [ Fiber-type lean meat having an average length of 50 mm had difficulties in tearing while maintaining its length, and was somewhat inadequate for mass production.

The results of the sensory evaluation are shown in Table 14 below.

division Appearance (desire to purchase) Flavor (taste) Texture (year) Juiciness Comprehensive likelihood Sample 1 (2 mm) 1.3 ± 1.2 3.8 ± 0.4 1.9 ± 1.0 5.0 ± 1.4 2.3 ± 1.0 Sample 2 (5 mm) 1.2 ± 1.0 3.8 ± 0.8 2.1 ± 1.0 5.0 ± 1.2 2.2 ± 1.2 Sample 3 (10 mm) 2.7 ± 1.0 4.4 ± 1.5 2.5 ± 1.3 2.2 ± 1.2 3.2 ± 1.5 Sample 4 (20 mm) 3.5 ± 1.0 4.5 ± 1.0 3.4 ± 1.8 2.2 ± 1.0 4.2 ± 1.5 Sample 5 (30 mm) 3.9 ± 1.4 4.9 ± 0.4 4.0 ± 1.0 2.1 ± 1.4 5.2 ± 1.8 Sample 6 (40 mm) 4.5 ± 1.4 4.8 ± 0.4 5.5 ± 1.3 1.9 ± 1.6 5.8 ± 1.7

According to Table 14, samples 1 and 2 were evaluated to be relatively low except for the juiciness in sensory evaluation items. In particular, samples 3 to 6 were highly evaluated for appearance and texture that prompted the purchasing desire. This confirmed the expectation that good texture could be obtained by confirming the fibrous lean meat in the reconstituted dried meats, It was confirmed that the fiber type lean meat was included in the dried meat to improve the texture.

The results showed that the longer the length of the fibrous lean meat, the better the sensory evaluation was. However, as described above, the fiber-type lean meat exceeding a certain length can be cut in the course of preparing the sample, and thus it has been difficult to manufacture lean meat having an average length of 50 mm or more. Therefore, it was confirmed that the overall preference can be improved by using the tear leached meat having an average length of 10 to 40 mm as the main ingredient of the reconstituted dry meat of the present invention.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims. The present invention can be variously modified and changed by those skilled in the art, and it is also within the scope of the present invention.

Claims (11)

(a) preparing lean and seasoned liquid;
(b) mixing the lean meat with the seasoning liquid to prepare sauce lean meat;
(c) heating the seasoned lean meat to prepare a heat-treated seasoned lean meat;
(d) shredding the heat-treated seasoned lean meat according to the texture of the muscle fiber to produce a torn lean meat;
(e) shaping the ripped lean meat into a predetermined shape to produce shaped meat; And
(f) drying the shaped meat to prepare reconstituted dried meat,
The lean meat is at least one selected from the group consisting of rash and sunfish,
The tear leached meat has a thickness to length ratio of 10 to 500,
Wherein the average length of the tear leached meat is 0.5 to 10 cm. The method according to claim 1,
Wherein the seasoning liquid is a mixed seasoning liquid further comprising gelatin powder. 3. The method of claim 2,
Wherein the gelatin powder is contained in an amount of 0.5 to 7 parts by weight based on 100 parts by weight of the lean meat. delete The method according to claim 1,
Wherein the seasoning liquid comprises at least one selected from the group consisting of water, soy sauce, salt, syrup, pepper, sugar, ginger powder, garlic powder, and synthetic seasoning. 6. The method of claim 5,
100 parts by weight of water; 20 to 50 parts by weight of soy sauce; 2.5 to 5 parts by weight of salt; 20 to 50 parts by weight of starch syrup; 0.5 to 5 parts by weight of pepper; 3 to 10 parts by weight of sugar; 0.5 to 2 parts by weight of ginger powder; 1 to 4 parts by weight of garlic powder; 1 to 4 parts by weight of an onion powder; And 0.5 to 2 parts by weight of a synthetic seasoning. The method according to claim 1,
Further comprising, after step (b), aging the seasoned lean meat for 0.5 to 5 hours. The method according to claim 1,
Wherein the heat treatment in step (c) is heat treatment by steam. delete delete A reconstituted dry meat prepared according to the method of claim 1.

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