KR100233363B1 - Processing method of pork - Google Patents
Processing method of pork Download PDFInfo
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- KR100233363B1 KR100233363B1 KR1019970022116A KR19970022116A KR100233363B1 KR 100233363 B1 KR100233363 B1 KR 100233363B1 KR 1019970022116 A KR1019970022116 A KR 1019970022116A KR 19970022116 A KR19970022116 A KR 19970022116A KR 100233363 B1 KR100233363 B1 KR 100233363B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- General Chemical & Material Sciences (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 돈육을 장기적으로 안전하게 보관할 수 있으며, 육질의 조직에 변화로 독특한 고기맛을 제공하는 가공방법에 대하여 개시한다. 이 발명은 생돈육을 맑은 해수에 5시간 내지 24시간동안 담가두어 육조직내로 해수가 침입되도록 하는 제1공정과, 상기 제1공정의 돈육을 용수로 세척하는 제2공정과, 상기 제2공정의 돈육을 청정지역에서 햇빛과 공기와의 접촉이 충분히 이루어지는 상태로 방치하여 15일 내지 40일동안 자연냉동, 건조시키는 제3공정과, 상기 제3공정의 돈육을 진공포장하는 제4공정으로 이루어진다. 이러한 본 발명은 돈육의 육질이 연하고 수분이 적으므로 고기맛도 독특하다.The present invention discloses a processing method capable of safely storing pork in the long term and providing a unique meat taste by changing the meat tissue. The present invention includes a first step of soaking raw pork in clear seawater for 5 to 24 hours to infiltrate seawater into the meat tissue, a second step of washing the pork of the first step with water, and the second step of A third step of naturally freezing and drying the pork in a clean area in contact with sunlight and air in a clean area for 15 days to 40 days, and a fourth step of vacuum packing the pork of the third step. The present invention has a unique meat taste because the meat is light and the moisture is low.
Description
본 발명은 육질이 연하고, 독특한 고기맛을 나타내는 돈육의 가공처리방법에 관한 것이다.The present invention relates to a method for processing pork, wherein the meat is soft and exhibits a unique meat taste.
일반적으로 돈육은 돼지를 도살하여 내장을 제거한 상태로 얻어지는 것이며, 이 상태에서 돈육을 섭취하기에 알맞는 크기로 절단하여 국을 끓이거나, 삶아내거나, 양념과 버무려 불에 구워내는 등의 방법으로 요리하였다. 그러나, 돈육의 특성은 표피의 지방층이 두껍기 때문에 돈육을 주기적으로 소정량이상 섭취하면 인체에 필요 이상의 지방이 공급되어 콜레스톨을 증가시키는 원인이 되었다. 이처럼 돈육자체에 형성된 지방층에 의하여 돈육의 섭취량이 우육에 미치지 못하고 있으며, 운반할 때 신선도의 유지를 위해 냉동수단이 구비된 컨테이너 또는 탑체를 장착하여서된 냉동차에 실어 운반하였고, 보관할때에도 육질의 변질을 방지하기 위하여 직사광선을 피하고 냉장고에 보관한 상태로 판매하였다.In general, pork is obtained by slaughtering pigs and removing internal organs. In this state, the pork is cut into pieces suitable for eating pork, and cooked by boiling, boiling, or roasting the soup with seasoning and roasting. It was. However, the characteristic of pork is that the fat layer of the epidermis is thick, so if the pork is ingested at a predetermined amount periodically, more fat is supplied to the human body, which causes the increase in cholesterol. In this way, the intake of pork is less than beef due to the fat layer formed on the pork itself. In order to prevent the direct sunlight and sold in a refrigerator.
따라서, 양돈가에서는 돈육의 소비증가를 위한 방안으로 돼지사료에 지방층을 얇게 형성하는 원료 또는 육질을 부드럽게 하는 원료를 섞는 방법이 제안되었다.Therefore, a method of increasing the consumption of pork has been proposed in a pig house, a method of mixing the raw material for forming a thin layer of fat or the meat tender to the pig feed.
이러한 종래의 사육방법으로 돼지의 지방층이 얇게 형성하는 사육방법과, 육질이 연한 상태로 사육하는 방법은 많은 시간과 노력이 필요할 뿐만 아니라, 경제적으로 많은 부담이 발생되는 문제점이 있었고, 소비자들은 기존의 돈육에 비교하여 개량사육된 돈육의 맛과 육질의 변화를 섭취할 때에도 느끼지 못하는 문제점이 있었다.In the conventional breeding method, the method of breeding the fat layer of the pig is thinly formed and the method of breeding the meat in a soft state requires not only a lot of time and effort, but also has a problem that a lot of economic burden is generated. Compared with the pork, there was a problem that it did not feel even when taking changes in the taste and quality of the improved pork.
또한, 돈육을 장기간 보관함에 있어서는 반드시 냉동을 시켜야 하는 번거러움이 뒤따랐던 것이어서 돈육의 품질이 한정적이고, 요리하는 방법도 단순하여 상품가치를 향상시킬 수 없는 요인이 되었던 것이다.In addition, the long-term storage of pork was followed by the hassle of refrigeration, so the quality of the pork is limited and the method of cooking is simple, which can not improve the value of the product.
상기와 같은 목적을 가지는 본 발명은 이러한 돈육에 대한 이용도와 상품의 가치를 향상 시키기 위하여 생돈육을 맑은 해수에 5시간 내지 24시간동안 담가두어 육조직내로 해수가 침입되도록 하는 제1공정과, 상기 제1공정의 돈육을 용수로 세척하는 제2공정과, 상기 제2공정의 돈육을 청정지역에서 햇빛과 공기와의 접촉이 충분히 이루어지는 상태로 방치되어 15일 내지 40일동안 자연냉동, 건조시키는 제3공정과, 상기 제3공정의 돈육을 진공포장하는 제4공정을 순차적으로 수행함에 따라서 본 발명의 목적이 충분히 달성될 것이다.The present invention having the above object is the first step of soaking raw pork in clear seawater for 5 to 24 hours in order to improve the availability of the pork and the value of the product so that seawater invades the meat tissue, A second step of washing the pork of the first step with water, and a third step of freezing and drying the pork of the second step in a clean area with sufficient contact with sunlight and air for 15 to 40 days. The object of the present invention will be sufficiently achieved by sequentially performing the step and the fourth step of vacuum packing the pork of the third step.
제1도는 본 발명의 가공처리 방법에 대한 순서도이다.1 is a flowchart of the processing method of the present invention.
이하 본 발명에 대한 실시예를 제1도를 참조하여 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described with reference to FIG. 1.
[실시예 1]Example 1
돼지를 도살한 직후 내장을 제외한 상태의 생돈육을 통채로 또는 부위별로 분리하여 맑은 해수에 5시간 내지 24시간동안 담가두어 육조직내로 해수가 침투되도록 하는 제1공정과, 상기 제1공정의 돈육을 지하수 또는 정수로 깨끗하게 세척하는 제2공정과, 상기 제2공정의 돈육을 청정지역에서 햇빛과 공기와의 접촉이 충분히 이루어지는 상태로 방치하여 15일 내지 40일동안 자연냉동, 건조시키는 제3공정과, 상기 제3공정의 돈육을 부위별 또는 단위별로 진공포장하는 제4공정으로 이루어진다.Immediately after the slaughter of pigs, the first step of separating raw pork meat, except for the intestines, by whole or by part, soaking in clear sea water for 5 to 24 hours to allow seawater to penetrate into the meat tissue, and the pork of the first step The second step of washing the water cleanly with ground water or purified water, and the third step of freezing and drying the pork in the clean area in a state where sufficient contact with sunlight and air is made in a clean area for 15 days to 40 days. And a fourth step of vacuum-packing the pork of the third step for each part or unit.
상기 햇빛과 동기와의 접촉이 충분히 이루어지도록 돈육을 방치한 상태에서 눈 또는 비가 돈육에 직접 닿지 않도록 지붕 및 차단부재가 구비된 건조시설내에 걸어두는 것이 바람직하다.It is preferable to hang in a drying facility equipped with a roof and a blocking member so that the pork or the rain does not come in direct contact with the pork in a state where the pork is left in sufficient contact with the sunlight and the motive.
상기의 실시예 1에 따르면 돈육의 육조직내로 스며드는 해수는 염분의 특성으로 고기의 섬유질을 부드럽게 하는 작용을 이루고, 외부기온이 영하 5℃ 내지 영하 20℃ 범위에서 바람과 햇빛에 노출시키면 돈육은 자연적으로 육질에 포함된 수분에 의해 얼었다가 녹는 상태를 반복하게 되고, 이때의 바람에 의해 돈육의 수분이 건조되는 상태를 반복하게 된다.According to Example 1, the seawater that penetrates into the pork tissues serves to soften the fiber of the meat as a salinity characteristic, and when the outside air temperature is exposed to the wind and sunlight in the range of minus 5 ° C to minus 20 ° C, the pork is natural. As a result of repeating the freezing and melting of the water by the moisture contained in the meat, the state of drying the moisture of the pork by the wind at this time is repeated.
[실시예 2]Example 2
돼지를 도살한 직후 내장을 제외한 상태의 생돈육을 통채로 또는 부위별로 분리하여 맑은 해수에 5시간 내지 24시간동안 담가두어 육조직내로 해수가 침투되도록 하는 제1공정과, 상기 제1공정의 돈육을 지하수 또는 정수로 깨끗하게 세척하는 제2공정과, 상기 제2공정의 돈육을 동절기 평균기온이 영하 10℃에서 영하 30℃ 범위로 유지되고, 초속 3M에서 20M로 바람이 있는 해발 400M에서 700M인 지역의 실외에서 15일 내지 40일 동안 냉동, 건조상태가 반복되게한 제3공정과, 상기 제3공정의 돈육을 소정의 크기로 진공포장하는 제4공정으로 이루어진다.Immediately after the slaughter of pigs, the first step of separating raw pork meat, except for the intestines, by whole or by part, soaking in clear sea water for 5 to 24 hours to allow seawater to penetrate into the meat tissue, and the pork of the first step 2nd step to clean the groundwater or purified water, and the pork in the second step in the winter, the average temperature is maintained in the range of minus 10 ℃ to minus 30 ℃, wind speed of 3M to 20M at an altitude of 400M to 700M above sea level The third step of the frozen and dried state is repeated for 15 to 40 days in the outdoors, and the fourth step of vacuum packaging the pork of the third step to a predetermined size.
상기의 실시예 2에 따르면 돈육의 육조직내로 스며드는 해수는 염분의 특성으로 고기의 섬유질을 부드럽게 하는 작용을 이루고, 외부기온이 영하 5℃ 내지 영하 20℃ 범위에서 바람과 햇빛에 노출시키면 돈육은 자연적으로 육질에 포함된 수분에 의해 얼었다가 녹는 상태를 반복하게 되고, 이 과정에서 바람은 돈육의 수분을 증발시키는 작용을 이루게 된다.According to Example 2, the seawater that penetrates into the pork tissues has a function of salt to soften the fiber of the meat, and when the outside temperature is exposed to wind and sunlight in the range of minus 5 ° C to minus 20 ° C, the pork is natural. As the water freezes and melts by the moisture contained in the meat, the wind is made to evaporate the water in the process.
상기와 같이 돈육의 육조직내로 염분이 침투된 상태에서 바람에 의한 냉동과 건조가 반복되면 수분이 점차적으로 증발되어 돈육의 취급을 용이하게 할 수 있고, 냉동상태로 보관하지 않아도 부패하지 않는 특징이 있다.As described above, if freezing and drying by the wind are repeated in the state in which salt is infiltrated into the pork tissue, moisture is gradually evaporated to facilitate handling of the pork, and it does not decay even when stored in a frozen state. have.
또한, 돈육의 육조직속에 염분이 스며들어 있어 고기의 맛과 향이 일반적인 상태의 돈육과는 달리 독특하여 돈육의 조리방법을 새롭게 제공할 수 있는 이점이 있다.In addition, there is an advantage that can provide a new method of cooking pork, because the salt is infiltrated into the pork tissue of the pork, unlike the pork in the general state of taste and aroma of the meat.
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| KR1019970022116A KR100233363B1 (en) | 1997-05-30 | 1997-05-30 | Processing method of pork |
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