KR20240085552A - Method for producing galbi-tang hmr - Google Patents

Abstract

The present invention relates to a method for producing galbitang, and more specifically, to increase the flavor of galbitang by pre-treating the raw meat of galbitang so that the raw meat is sufficiently seasoned, and by adding other natural surimi ingredients to soften the meat to improve eating convenience. This is about a method of making rib soup, a home-cooked meal that can be improved. The method for producing galbitang HMR according to the present invention includes an immersion liquid preparation step of mixing soy sauce and soybean paste and adding cinnamon powder and bay leaf powder to prepare a liquid mixture; A cutting and slitting step of cutting raw rib meat to a certain size and making a slit in the fleshy part; A low-temperature immersion aging step of maturing the cut and sheathed raw rib meat by immersing it in the immersion liquid in a refrigerated state; A first vacuum packaging and boiling step of vacuum-packing the low-temperature immersion-aged rib meat in a film and boiling it in boiling water in the packaged state; After dismantling the vacuum packaging of the first vacuum-packed and boiled raw rib meat, raw rib meat cooked in purified water, mixed bones, and auxiliary ingredients such as green onions, jujubes, garlic, apples, onions, ginger, dried peppers, bay leaves, astragalus, cucumber bark, and Chinese radish sprouts are removed. A mixed boiling step in which wood, Japanese oak, reishi mushrooms, and shiitake mushrooms are added and boiled for 60 minutes, then seasoning is added and boiled for an additional 10 minutes; A second vacuum packaging step of vacuum sealing and packaging with a film while putting raw rib meat and broth in a container together; It includes a freezing step of frozen storage in the secondary vacuum packaged state.

Description

Method for producing simple home-style galbitang {METHOD FOR PRODUCING GALBI-TANG HMR}

The present invention relates to a method for producing galbitang, and more specifically, to increase the flavor of galbitang by pre-treating the raw meat of galbitang so that the raw meat is sufficiently seasoned, and by adding other natural surimi ingredients to soften the meat to improve eating convenience. This is about a method of making rib soup, a home-cooked meal that can be improved.

‘Home meal replacement’ (HMR: Home Meal Replacement) refers to ‘home-cooked style, fully or semi-cooked products sold for immediate or simple consumption.’ In Korea, the Ministry of Food and Drug Safety regulates food or From manufacturing, processing, and cooking of additives, standards and specifications for ingredients are established and managed by creating a 'Food Code', and are classified into 'ready-to-eat foods', 'fresh convenience foods', and 'instant cooking foods'. Among them, HMR galbitang is an instant cooking food, and the most common product is distributed by freezing and distributing pre-boiled broth and raw rib meat in a vacuum packaging container.

Normally, HMR products of galbitang boil the broth in advance by adding various raw materials, add the raw rib meat and boil it again for a certain period of time. The time for boiling the raw rib meat in the broth is only short enough to slightly cook the raw meat, so the raw rib meat is added to the broth. There were many products where the ingredients did not penetrate well and the taste of the broth and ribs did not mix well, resulting in a poor overall taste. In addition, when relatively low-quality raw rib meat was used, there was little meat and the meat was very tough, so children and the elderly with weak teeth often felt uncomfortable eating.

Republic of Korea registered patent 10-2296408 Republic of Korea registered patent 10-1561869

The present invention was created to solve the problems of conventional galbitang HMR products as described above. It increases the flavor of galbitang by sufficiently infusing the raw meat with seasoning through pretreatment of the raw meat of galbitang, and adds other natural surimi ingredients. The purpose is to provide a method of manufacturing simple home-style galbitang that can increase the convenience of eating by softening the meat by adding it.

The method for producing galbitang HMR according to the present invention to achieve the above-described object includes an immersion liquid preparation step of mixing soy sauce and soybean paste and adding cinnamon powder and bay leaf powder to prepare a liquid mixture; A cutting and slitting step of cutting raw rib meat to a certain size and making a slit in the fleshy part; A low-temperature immersion aging step of maturing the cut and sheathed raw rib meat by immersing it in the immersion liquid in a refrigerated state; A first vacuum packaging and boiling step of vacuum-packing the low-temperature immersion-aged rib meat in a film and boiling it in boiling water in the packaged state; After dismantling the vacuum packaging of the first vacuum-packed and boiled raw rib meat, raw rib meat cooked in purified water, mixed bones, and auxiliary ingredients such as green onions, jujubes, garlic, apples, onions, ginger, dried peppers, bay leaves, astragalus, cucumber bark, and Chinese radish sprouts are removed. A mixed boiling step in which wood, Japanese oak, reishi mushrooms, and shiitake mushrooms are added and boiled for 60 minutes, then seasoning is added and boiled for an additional 10 minutes; A second vacuum packaging step of vacuum sealing and packaging with film while putting raw rib meat and broth in a container together; It includes a freezing step of frozen storage in the secondary vacuum packaged state.

Here, it is preferable that pineapple enzyme powder and orange peel powder are additionally added to the immersion liquid.

In addition, the low-temperature immersion aging step is preferably performed at -2°C for 24 hours.

In addition, in the low-temperature immersion aging step, it is preferable that vacuum decompression followed by pressurization treatment is performed sequentially.

In addition, in the low-temperature immersion aging step, it is preferable to depressurize under vacuum for the first 15 minutes, then pressurize above atmospheric pressure for the next 15 minutes, and then maintain at atmospheric pressure.

According to the present invention as described above, the flavor of galbitang is increased by pre-processing the raw meat of galbitang so that the seasoning is sufficiently absorbed into the raw meat, and by adding other natural surimi ingredients, the meat quality is softened, thereby increasing the convenience of eating. has

Figure 1 is a process flow chart of the galbitang HMR manufacturing method according to the present invention.

Hereinafter, the configuration and operation of the galbitang HMR manufacturing method according to the present invention will be described in detail with reference to the attached drawings and preferred embodiments.

As shown in Figure 1, the method for producing galbitang HMR according to the present invention includes the raw rib meat pretreatment step (PT), the first vacuum packaging and boiling step (S4), the mixing boiling step (S5), and the second vacuum packaging step ( S6) and freezing step (S7).

The raw rib meat pre-processing step (PT) is a process of pre-treating the raw rib meat in order to penetrate the seasoning into the inside of the rib meat to enhance the flavor, as well as remove odors from the raw meat and soften the meat quality. This step includes an immersion liquid preparation step (S1), a cutting and nicking step (S2), and a low-temperature immersion aging step (S3).

First, in the immersion liquid preparation step (S1), the immersion liquid is prepared using seasoning that serves as a base for raw rib meat and natural ingredients that remove odor and act as tenderizer. More specifically, a liquid mixture is prepared by mixing soy sauce, soybean paste, cinnamon powder, and bay leaf powder.

Soy sauce and soybean paste are commonly used seasonings in Korean cuisine and are the ingredients that serve as the base for the raw meat of ribs.

Cinnamon powder is made by peeling, drying, and grinding the bark of camphor or linden tree branches and making it into powder. It has been widely used as a spice or preservative since ancient Egyptian times. It contains calcium, iron, various vitamins, dietary fiber, sodium, protein, flavonoids, and folic acid. It contains a wide variety of ingredients such as , potassium, and lipids, so it is effective in improving coldness, abdominal pain, diarrhea, and indigestion, and is also known to be helpful in antioxidants and anti-aging.

Laurel leaves are the leaves of the Laurel tree, belonging to the Magnolia family, Lauraceae. They are widely produced along the Mediterranean coast and in southern Europe, especially Italy, and grow naturally mainly in France, the Yugoslavia, Greece, Turkey, and Mexico. Bay leaves are mainly dried as fresh leaves and used as a spice. Fresh leaves have a slightly bitter taste, but when dried, they have a sweet taste and a fragrant scent. Bay leaves are known to be particularly effective in removing unpleasant odors, such as when used with meat.

In the present invention, soy sauce and soybean paste, which are basic seasonings, are mixed in a predetermined ratio, then cinnamon powder and bay leaf powder are added and stirred well to prepare an immersion liquid. At this time, considering the viscosity and degree of seasoning, it is desirable to mix water as necessary to prepare an immersion liquid sufficient to submerge the entire raw meat.

Meanwhile, it is preferable that pineapple enzyme powder and orange peel powder are additionally added to the immersion liquid. Pineapple is known to have a tenderizing effect, so pineapple is often chopped into small pieces and aged when cooking bulgogi or seasoned ribs. However, if used in large quantities, the meat becomes too soft, so in the present invention, commercially available pineapple enzyme powder is added to the immersion liquid. A small amount was added. Meanwhile, orange peel powder is made by freeze-drying and pulverizing orange peels, and is rich in vitamin C, which has an antioxidant effect and can prevent deterioration of raw rib meat. In addition, orange peel contains an acidic ingredient called AHA, which acts to soften proteins. Rubbing orange peel on the heels has the effect of softening dead skin cells and removing them. It is also added as a cosmetic ingredient to help make the skin soft like a baby. It is known to be effective. In the present invention, orange peel powder was added to the immersion liquid in order to utilize the protein softening effect of orange peel to soften the meat quality of raw beef rib stew. As mentioned above, the pineapple enzyme powder and orange peel powder may have the side effect of softening the flesh when used in excessive amounts, so it is best not to use them in excessive amounts.

Next, in the cutting and slitting step (S2), the raw rib meat is cut into pieces of approximately 5 cm in size and the fleshy portion is slit diagonally 2 to 3 times. The reason for making the cut like this is to allow the ingredients of the soaking liquid to penetrate through the cut and evenly penetrate into the inside of the raw meat.

Next, in the low-temperature immersion aging step (S3), the raw rib meat that has gone through the cutting and nicking step (S2) is immersed in the immersion liquid prepared above in a refrigerated state and aged. This low-temperature immersion aging step (S3) is preferably performed at -2°C for 24 hours. At low temperatures, the osmotic pressure is greater than at room temperature, allowing the cell fluid inside the raw meat to escape to the outside, allowing the ingredients of the soaking liquid to effectively penetrate into the raw meat. Accordingly, the seasoning and other ingredients are deeply penetrated into the raw meat, increasing the flavor and increasing the odor removal effect.

Meanwhile, in this low-temperature immersion aging step (S3), it is preferable to sequentially perform vacuum decompression and pressurization treatment to maximize the effect of osmotic pressure. The low-temperature immersion aging of the present invention is preferably performed in a sealed autoclave device, and the immersion aging is performed for 24 hours while maintaining the internal temperature constant at -2°C through a temperature control device provided in the autoclave. Here, decompression is performed by creating a vacuum inside the autoclave for the first 15 minutes. In a reduced pressure state, the gas inside the raw rib meat expands and is discharged to the outside, and at this time, the immersion liquid penetrates into the empty space. Then, after 15 minutes, when the inside of the autoclave is raised to above atmospheric pressure, the immersion liquid penetrates deeply and evenly into the raw meat due to the pressure difference generated at this time. Here, the pressure treatment is preferably performed for a relatively short time of about 15 minutes, and the pressure treatment is maintained at atmospheric pressure. Prolonged decompression and pressurization times are undesirable because physical deformation of the raw meat may occur due to pressure difference. Therefore, it is desirable to depressurize under vacuum for the first 15 minutes, then pressurize above atmospheric pressure for another 15 minutes, and then ripen at low temperature under atmospheric pressure. Optionally, it is also preferable to repeat the 15-minute pressurization treatment in 4-hour cycles after the 15-minute pressure reduction. That is, decompressing for the first 15 minutes, pressurizing for the next 15 minutes, and maintaining atmospheric pressure for 4 hours may be repeated for 24 hours.

After going through the low-temperature immersion aging step (S3), the first vacuum packaging and sous vide heating steps are performed. After seasoning and other antibacterial, odor-removing, and surimi ingredients are sufficiently absorbed into the raw rib meat through low-temperature immersion maturation, the raw meat is first vacuum-packed and boiled. In the case of conventional galbitang HMR, unseasoned raw meat is usually boiled with broth or separately boiled raw meat is mixed with broth, but in the present invention, seasoning and other ingredients are penetrated into the interior by immersion during the pre-treatment process, so this is done. If boiled in the usual way, the penetrated ingredients may leak out, so to prevent this, boiling is performed after the first vacuum packaging.

More specifically, the raw meat that has gone through the low-temperature immersion aging step (S3) is vacuum-compressed and packaged with a film while being soaked in the immersion liquid. Then, the raw meat and the immersion liquid are packaged together in a vacuum inside the packaging film, and when this is boiled in boiling water at about 100°C for 10 minutes, the raw meat packaged inside cooks to a certain extent and the immersion liquid contained together is absorbed by the film. Instead of leaking to the outside, it penetrates further into the meat. Accordingly, the seasoning and other ingredients are completely absorbed into the raw meat, thereby increasing the taste and flavor.

Next, in the mixing boiling step (S5), the vacuum packaging of the first vacuum-packed and boiled raw rib meat is disassembled, and the raw rib meat, bone, and auxiliary ingredients such as green onion, jujube, garlic, apple, onion, ginger, and dried red pepper are added to purified water. , bay leaves, astragalus, acacia, orientalis, orientalis, chinensis, reishi mushrooms, and shiitake mushrooms are added and boiled for 60 minutes. Then, as seasoning, mix soup soy sauce, dashi, sea salt, miwon, flower salt, and white sugar and boil for another 10 minutes. In the HMR galbitang according to the present invention, the raw meat is seasoned in advance, so seasonings such as Miwon or Dasida are added to the broth to a minimum, and natural ingredients such as fruits such as jujubes and apples and herbal medicines such as astragalus, Ohgapi, and fresh ginseng are used. The broth was made to taste rich and healthy. In this way, the raw meat is first boiled in vacuum packaging and then mixed and heated again, making the meat softer, and some of the seasoning and other ingredients in the raw meat seep into the broth, allowing you to feel the deep flavor of both the raw meat and the broth. there is. In addition, the raw meat is boiled with broth after the first boiling, which has the effect of making the meat softer.

After the rib meat and broth are boiled together in the same manner as above, they are cooled at room temperature, the auxiliary ingredients are removed, and the second vacuum packaging step (S6) is performed. At this time, the fat is removed from the boiled rib meat, and the broth is used after cooling to remove oil and impurities. In the second vacuum packaging step (S6), boiled ribs, broth, jujubes, green onions, and fresh ginseng are placed in a container and vacuum-sealed and packaged with film.

Lastly, in the freezing step (S7), the secondary vacuum-packed galbitang HMR is stored frozen at -18°C or lower and shipped.

[Sensory test]

In order to test the action and effect of the galbitang HMR manufacturing method as described above, 100 g of soybean paste was mixed with 500 ml of soy sauce, mixed well, 10 g of cinnamon powder and 10 g of bay leaf powder were added to prepare an immersion liquid, and the raw rib meat was cut into 5 cm pieces. After cutting into pieces, making a slit in the flesh, and preparing a total of six example samples according to immersion, use of natural softener, decompression and pressurization, vacuum packaging, and boiling as shown below, 30% by weight of raw rib meat prepared according to each example was mixed with 65.54% purified water. Add in weight%, and the auxiliary ingredients: 2.49% by weight of green onions, 0.04% by weight of jujubes, 0.25% by weight of garlic, 0.25% by weight of apples, 0.20% by weight of onions, 0.05% by weight of ginger, 0.05% by weight of dried peppers, 0.01% by weight of bay leaves, astragalus. Add 0.01% by weight, 0.01% by weight of acacia, 0.01% by weight of Hovenia, 0.01% by weight of Japanese oak, 0.01% by weight of Reishi mushroom, and 0.01% by weight of shiitake mushrooms and boil for 60 minutes, then 0.17% by weight of dashi, 0.17% by weight of sea salt, 0.13% by weight of Miwon. After adding seasoning consisting of 0.03% by weight of flower salt and 0.02% by weight of white sugar, boil for another 10 minutes, add 0.04% by weight of fresh ginseng, vacuum pack, store frozen at -18℃ for 24 hours, open and boil again for 5 minutes. The following sensory tests were conducted.

Example Sample division immersion natural softener Decompression/pressurization Vacuum packaging/simmering Example 1 crazy unused Decompressed/not pressurized Vacuum packaging/no boiling Example 2 immersion unused No pressurization/decompression Vacuum packaging/no boiling Example 3 immersion use No pressurization/decompression Vacuum packaging/no boiling Example 4 immersion use Perform pressurization/decompression Vacuum packaging/no boiling Example 5 immersion use Perform pressurization/decompression Vacuum packaging/self-sufficiency Example 6 crazy unused No pressurization/decompression Vacuum packaging/self-sufficiency

Sensory test method

Examples 1 to 6 prepared as above were subjected to a sensory test on taste, flavor, texture, and overall preference among 50 food-related experts and general consumers (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 2 below.

Sensory test results division taste zest Texture preference Example 1 2.8 2.9 2.8 2.7 Example 2 3.2 3.3 3.4 3.2 Example 3 3.6 3.5 3.8 3.5 Example 4 4.1 4.2 4.3 4.1 Example 5 4.6 4.5 4.5 4.6 Example 6 2.9 2.8 2.9 2.9

As can be seen from Table 2 above, Example 5, in which soaking, softening, decompression/pressurization, and boiling were all performed, was found to have the best taste, flavor, texture, and preference, followed by the Example in which only the boiling treatment was not performed. 4 was relatively good, Example 3, in which only immersion and softening were performed, and Example 2, in which only immersion was performed, were average, and then Examples 1 and 2, in which immersion, softening, and decompression/pressurization were not performed, were generally poor. . Overall, soaking, softening, depressurizing/pressurizing, and boiling treatments were all found to affect the taste, flavor, texture, and preference of ribs.

Above, specific embodiments of the present invention have been described. However, the spirit and scope of the present invention are not limited to these specific embodiments, and it is known by common knowledge in the technical field to which the present invention pertains that various modifications and variations can be made without changing the gist of the present invention. Anyone who has it will understand. Therefore, the embodiments described above are provided to fully inform those skilled in the art of the present invention of the scope of the invention, and should be understood as illustrative in all respects and not restrictive. The invention is defined only by the scope of the claims.

PT: Pretreatment step S1: Immersion solution preparation step
S2: Cutting and cutting step S3: Low-temperature immersion aging step
S4: First vacuum packaging and boiling step S5: Mixing boiling step
S6: Second vacuum packaging step S7: Freezing step

Claims (5)

An immersion liquid preparation step of mixing soy sauce and soybean paste and adding cinnamon powder and bay leaf powder to prepare a liquid mixture;
A cutting and slitting step of cutting raw rib meat to a certain size and making a slit in the fleshy part;
A low-temperature immersion aging step of maturing the cut and sheathed raw rib meat by immersing it in the immersion liquid in a refrigerated state;
A first vacuum packaging and boiling step of vacuum-packing the low-temperature immersion-aged rib meat in a film and boiling it in boiling water in the packaged state;
After dismantling the vacuum packaging of the first vacuum-packed and boiled raw rib meat, the raw rib meat and bone were boiled in purified water, and auxiliary ingredients such as green onions, jujubes, garlic, apples, onions, ginger, dried peppers, bay leaves, astragalus, cucumber skins, and horseradish. A mixed boiling step in which wood, Japanese oak, reishi mushrooms, and shiitake mushrooms are added and boiled for 60 minutes, then seasoning is added and boiled for an additional 10 minutes;
A second vacuum packaging step of vacuum sealing and packaging with a film while putting raw rib meat and broth in a container together;
A method for producing galbitang HMR, including a freezing step of storing frozen in the secondary vacuum-packed state. According to claim 1,
A method for producing galbitang HMR, characterized in that pineapple enzyme powder and orange peel powder are additionally added to the immersion liquid. According to claim 1,
A method for producing galbitang HMR, characterized in that the low-temperature immersion aging step is performed at -2° C. for 24 hours. According to claim 3,
A method for producing galbitang HMR, characterized in that in the low-temperature immersion maturation step, vacuum decompression and pressure treatment are sequentially performed. According to claim 4,
The low-temperature immersion maturation step is a method of producing galbitang HMR, characterized in that it is vacuum decompressed for the first 15 minutes, then pressurized above atmospheric pressure for the next 15 minutes, and then maintained at atmospheric pressure.