KR101165753B1 - Method for fabricating of artificial food using pork - Google Patents
Method for fabricating of artificial food using pork Download PDFInfo
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- KR101165753B1 KR101165753B1 KR1020110131813A KR20110131813A KR101165753B1 KR 101165753 B1 KR101165753 B1 KR 101165753B1 KR 1020110131813 A KR1020110131813 A KR 1020110131813A KR 20110131813 A KR20110131813 A KR 20110131813A KR 101165753 B1 KR101165753 B1 KR 101165753B1
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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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- 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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Abstract
Description
본 발명은 돈육을 이용한 가공식품 제조방법에 관한 것으로, 보다 구체적으로는, 족발이나 돈피를 취식자가 부담감없이 먹을 수 있도록 제조하기 위한 돈육을 이용한 가공식품 제조방법에 관한 것이다.
The present invention relates to a process for producing processed foods using pork, and more particularly, to a process for producing processed foods using pork to produce pork patties and pork patties so that the pork can be eaten without any burdens.
식생활의 서구화와 다양화로 육류소비량이 날로 증가하고 있으며, 그중에서도 돈육 즉 돼지고기의 소비가 많은 비중을 차지하고 있다.The westernization and diversification of dietary habits have led to an increase in meat consumption, among which consumption of pork, or pork, accounts for a large proportion.
이와 동시에 돼지의 부산물인 돈피, 족발, 머리, 내장 및 뼈의 소비량도 증가하고 있어서, 돼지 부산물을 이용한 식품의 가공방법에 대한 개발도 활발히 진행되고 있는 실정이다.At the same time, consumption of pork, pork, head, viscera and bones, which are by-products of pigs, is also increasing, and the processing methods of food using pig by-products are actively being developed.
돈피라 함은 돼지 비계 껍질을 말하는 것으로서, 돈피에는 연골 성분, 다량의 철분, 여러 가능을 갖는 영양성분인 콜라겐 등이 풍부하게 포함되어 있어 동맥경화와 같은 성인병을 예방하는 효과와 피부미용에 탁월한 효과가 있어 돈피를 식품으로 이용하고자 하는 많은 연구와 개발을 하고 있다.Don Piri refers to pig scaffold shells, and pork is rich in cartilage, iron, and collagen, a nutritional ingredient that can be used in many ways. It is effective in preventing adult diseases such as arteriosclerosis and excellent in skin care There are a lot of researches and developments to use pork as food.
이와 같은 돈피를 식용화하는 일반적인 방법으로는 수집된 돼지 비계에서 돼지털과 피하결체조직, 지방, 육편 등을 제거하고 깨끗한 물로 세척하여 돈피를 준비한 다음 이를 구워서 먹거나, 양념에 버무려서 굽거나 삶아서 먹는 방법이 있다.A common method of edible pork is to remove the pig's hair, subcutaneous connective tissues, fats and hairs, clean it with clean water to prepare pork, then grill it, or bake it or bake it or cook it have.
또한, 돼지의 부산물인 돼지족발에는 콜라겐 성분이 풍부하여 피부미용과 노화방지에 효과가 있으며, 모유 분비를 촉진하는 작용을 하므로 임산부와 수유부에게 좋으며, 메티오닌(methionine)이라는 아미노산이 들어 있어 간을 강하게 하므로 알코올 해독과 숙취예방에 효과가 있고, 납ㆍ수은 등의 중금속 중독 시 독소를 체외로 배출하는 효과가 있는 것으로 알려져 있다.In addition, the pig's by-product, which is a by-product of pigs, is rich in collagen, which is effective in skin care and anti-aging. It promotes the secretion of breast milk and is good for pregnant and lactating women. It contains amino acid called methionine Therefore, it is effective in the prevention of alcohol detoxification and hangover, and it is known that it has an effect of discharging toxins out of the body when poisoning heavy metals such as lead and mercury.
돼지족발의 통상적인 가공방법은 족발을 물로 세척하고 마늘, 생강, 양파, 파, 설탕, 화학조미료 등의 양념과 함께 솥에 넣고 삶거나, 상기 양념들을 넣고 삶은 돼지족발을 훈증하는 방법에 의해 조리되는 것으로서, 술안주와 간식용으로 널리 애용되고 있는 식품이다.The usual processing methods for pigs are to wash their feet with water and boil them in a pot with garlic, ginger, onion, pars, sugar, chemical seasonings and other seasonings, or cook the boiled pork pork by adding the above- And is widely used for snacks and snacks.
그러나 돼지고기에는 특유의 역한 냄새가 있어서 이로 인해 취식자에게 거부감을 주게 되고, 특히 어린이와 여성의 입맛에 맞지 않아 돼지족발의 소비증가를 저해하는 원인이 되며, 돈피부분은 뻣뻣하고 질긴 성질이 그대로 남아 있어서 먹기에 곤란한 문제점이 있다. However, the pork has a characteristic odor, which causes it to be rejected by the caterpillar, and it does not meet the taste of the children and women in particular, which causes the increase of the consumption of the pig pigs. There is a problem that it is difficult to eat because it remains.
이를 개선하기 위해 마늘, 생강, 양파 등의 향신료를 첨가하여 돼지고기의 역한 냄새를 제거하고 술을 첨가하여 육질 개선을 시도하고 있으나, 그 효과가 미흡하여 상기의 문제점들을 충분히 개선하지 못하였고, 양념의 비율을 높여주면 돼지족발 고유의 맛이 떨어지는 문제가 있다.To improve this, spices such as garlic, ginger, onion and the like are added to remove the intense odor of pork, and alcohol is added to improve the meat quality. However, the above problems are not sufficiently solved due to insufficient effect, , There is a problem that the inherent taste of pigs is lowered.
또한, 양념에 사용되는 마늘, 양파, 파, 생강 등의 재료들은 향이 매우 강하여 후각을 심하게 자극하게 되고, 냄새가 발산되면서 주변사람에게 좋지 않은 영향을 주게 되며, 일반적으로 강한 단맛을 내게 하기 위하여 설탕 등 당류를 많이 첨가하게 되는데, 이러한 양념육을 자주 취식하게 되면 비만도가 높아질 우려가 있을 뿐만 아니라 화학조미료를 많이 첨가시킬 경우에는 성인병을 유발하는 원인이 된다.
In addition, the materials such as garlic, onion, persimmon and ginger which are used in the seasonings are very strong, which causes a strong stimulation of the olfactory sense, and the odor is exacerbated, which adversely affects people around. Generally, Such as a large amount of sugars to add, such as eating a frequent snack of obesity may be high, as well as a large amount of chemical seasoning to cause adult diseases.
따라서, 본 발명의 목적은 상기한 종래의 문제점을 극복할 수 있는 돈육을 이용한 가공식품 제조방법을 제공하는 데 있다.SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a process for producing processed foods using pork, which can overcome the above-described problems.
본 발명의 다른 목적은 부드럽고 역한 냄새가 없이 간식이나 안주로 활용할 수 있는 돈육을 이용한 가공식품 제조방법을 제공하는 데 있다.
Another object of the present invention is to provide a processed food manufacturing method using pork which can be used as a snack or a snack without a smell and a strong smell.
상기한 기술적 과제들의 일부를 달성하기 위한 본 발명의 구체화에 따라, 본 발명에 따른 돈육을 이용한 가공식품 제조방법은, 원료돈육을 흐르는 물에 30분 내지 2시간 동안 담가 핏물이나 이물질을 제거하는 제거단계와; 상기 원료돈육 74중량%와 26중량% 비율을 가지는 염지액을 진공텀블러에 넣고, 상기 진공텀블러에서 정방향 10분, 정지10분, 및 역방향 10분의 시간만큼 진공텀블링을 수행하고 1시간 내지 2시간 동안 숙성시키는 염지단계와; 상기 염지단계를 거친 돈육을 그물망 구조의 네트케이싱에 넣어 정형시키는 정형단계와; 상기 정형단계를 거친 돈육 96.5중량%에 대하여 양파 0.35중량%, 마늘 0.35중량%, 소금 0.35중량%, 생강 0.35중량%, 물엿 0.35중량%, L글루타민산나트륨 0.175중량%, 된장 0.175중량%, 땅콩 0.175중량%. 감초 0.175중량%, 계피 0.175중량%, 둥글레 0.105중량%, 대파 0.105중량%, 흑마늘원액 0.105중량%, 홍삼분말 0.105중량%, 빙초산 0.14중량%, 배 0.105중량%, 고추 0.105중량%, 및 월계수잎 0.105중량% 의 비율을 가지는 양념들을, 상기 정형단계를 거친 돈육과 함께 일정량의 물에 넣고 끊는 물에 1시간 20분 내지 2시간 동안 가열하는 가열단계와; 상기 가열단계에서 가열된 돈육을 꺼내어 상온에서 30분 내지 2시간 동안 냉각시키는 냉각단계를 구비한다.According to an embodiment of the present invention, there is provided a method of manufacturing a processed food using pork according to the present invention, which comprises immersing the pork raw material in flowing water for 30 minutes to 2 hours, ; The drip solution having a ratio of 74% by weight of the raw pork and 26% by weight of the raw pork was placed in a vacuum tumbler, and vacuum tumbling was performed in the vacuum tumbler for 10 minutes in the normal direction, 10 minutes in the reverse direction and 10 minutes in the reverse direction. A step of dying the dough during aging; A pouring step of pouring the pork passed through the blanket step into a net casing of a net structure and shaping the pork; 0.35% by weight of garlic, 0.35% by weight of salt, 0.35% by weight of ginger, 0.35% by weight of starch syrup, 0.175% by weight of sodium L glutamate, 0.175% by weight of miso, 0.175% by weight of peanut 0.175% by weight, weight%. 0.105% by weight of red ginseng, 0.105% by weight of red ginseng powder, 0.14% by weight of glacial acetic acid, 0.105% by weight of pear, 0.105% by weight of red pepper and 0.105% 0.105% by weight of the seasoning is heated in a predetermined amount of water together with the pork after the shaping step, and the meat is cut for 1 hour 20 minutes to 2 hours; And a cooling step of taking the pork heated in the heating step and cooling the pork at room temperature for 30 minutes to 2 hours.
상기 염지액은 상기 원료돈육 74중량%에 대하여, 물 13중량%, 생강 3중량%,마늘 3.5중량%, 소금 3중량%, 및 설탕 3.5중량%의 비율로 혼합된 혼합액일 수 있다.The drip solution may be a mixture of 13 wt% of water, 3 wt% of ginger, 3.5 wt% of garlic, 3 wt% of salt, and 3.5 wt% of sugar, based on 74 wt% of the raw pork.
상기 원료돈육은 무뼈족발 또는 돈피일 수 있다. The raw pork may be a porkless pork or a pork loin.
상기 냉각단계 이후에, 상기 냉각단계에서 냉각된 돈육을 일정크기로 절단하여 진공포장하는 단계를 더 구비할 수 있다.After the cooling step, the pork cooled in the cooling step may be cut to a predetermined size and vacuum packed.
상기 돈육이 돈피일 경우에는 상기 냉각단계 이후에, 상기 돈피 96.5중량%에 대하여 3.5중량%를 가지는 양념소스를 상기 돈피와 배합하고 30분 내지 2시간 숙성이후에 진공 포장하는 단계를 더 구비할 수 있다.If the pork meat is pork pork, after the cooling step, a seasoning sauce having 3.5 wt% of the pork pork with 96.5 wt% of the pork pork may be mixed with the pork pork, followed by vacuum packing after aging for 30 minutes to 2 hours have.
상기 양념소스는 물엿, 과당, 고추장, 고춧가루, 후추가루, 계피가루, 정제염, 마늘, 변성전분, L-글루타민산나트륨(향미증진제), 맛조미, 캬라멜(천연착색제), 올레오레진캡시컴(Oleoresin Capsicum)을 일정비율로 혼합한 소스일 수 있다.The sauce sauce may be selected from the group consisting of starch syrup, fructose, red pepper powder, red pepper powder, black pepper powder, cinnamon powder, refined salt, garlic, modified starch, sodium L-glutamate (flavor enhancer), caramel (natural colorant), oleoresin capsicum Oleoresin Capsicum) at a certain ratio.
상기 돈육이 돈피일 경우에, 상기 정형단계에서는 상기 돈피를 돌돌 말아 네트케이싱에 넣어 정형시킬 수 있다.When the pork is a pork pork, the pork can be rolled and shaped into a net casing in the shaping step.
본 발명에 따르면, 본 발명의 제1실시예 및 제2실시예의 경우에 진공포장단계를 거친 돈육가공식품은 영하 2℃ 내지 영상 10℃의 냉장상태로 보관하여 유통기간이 30일 정도로 유지가 가능하여 장기보관이 가능한 장점이 있다. According to the present invention, in the case of the first embodiment and the second embodiment of the present invention, the pork processed food that has undergone the vacuum packaging step can be kept in a refrigerated state at a temperature of minus 2 ° C to image 10 ° C, There is an advantage of long-term storage.
또한 돼지고기의 특유의 냄새가 없이 부드럽고 먹기좋은 족발 및 돈피의 가공이 가능한 장점이 있다.
It also has the advantage of being able to process soft pork and pork pork without peculiar smell of pork.
도 1은 본 발명의 제1실시예에 따른 돈육을 이용한 가공식품 제조방법의 제조순서도이고,
도 2는 본 발명의 제2실시예에 따른 돈육을 이용한 가공식품 제조방법의 제조순서도이다.FIG. 1 is a flowchart of a method of manufacturing a processed food using pork according to the first embodiment of the present invention,
2 is a flowchart illustrating a manufacturing process of a processed food using pork according to a second embodiment of the present invention.
이하에서는 본 발명의 바람직한 실시예가, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 본 발명의 철저한 이해를 제공할 의도 외에는 다른 의도 없이, 첨부한 도면들을 참조로 하여 상세히 설명될 것이다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings without intending to intend to provide a thorough understanding of the present invention to a person having ordinary skill in the art to which the present invention belongs.
도 1은 본 발명의 제1실시예에 따른 돈육을 이용한 가공식품 제조방법의 제조순서도로서, 상기 돈육이 무뼈족발일 경우의 무뼈 족발을 이용하여 가공식품을 제조하는 경우를 나타낸 것이다. 여기서 무뼈 족발이란, 돼지족발에서 뼈를 제거한 것을 말한다. FIG. 1 is a flowchart showing a manufacturing process of a processed food manufacturing method using pork according to the first embodiment of the present invention. FIG. 1 shows a case where a processed food is manufactured using a porkless foot in the case where the pork is a porkless foot. Here, a bone-free foot refers to the removal of bones from a pig's paw.
도 1에 도시된 바와 같이, 본 발명의 제1실시예에 따른 돈육을 이용한 가공식품 제조방법은, 우선 원료 돈육인 무뼈족발이 입고되면(S110), 원료돈육인 무뼈 족발을 흐르는 물에 30분 내지 2시간 동안 담가 핏물이나 이물질을 제거한다(S112). As shown in FIG. 1, in the method of manufacturing a processed food using pork according to the first embodiment of the present invention, when a porkless foot, which is raw pork, is introduced (S110), the raw pork, And soaked in water for 2 hours or more (S112).
다음으로, 상기 원료돈육인 무뼈 족발을 염지한다(S114). 염지는 원료돈육인 무뼈족발이 74중량%를 가진다고 가정할 경우에 26중량% 비율을 가지는 염지액을 준비하게 된다. 염지는 무뼈 족발 74중량%와 염지액 26중량%를 진공텀블러에 넣고, 상기 진공텀블러에서 정방향 10분, 정지 10분, 및 역방향 10분의 시간만큼 진공텀블링을 수행하고 진공상태에서 1시간 내지 2시간 동안 숙성시키는 방법으로 수행될 수 있다.Next, the porkless foot, which is the raw pork, is protected (S114). Assuming that the pork raw pork, which is the raw pork, has a weight of 74% by weight, a drench liquid having a ratio of 26% by weight is prepared. 74% by weight of the footless paw and 26% by weight of the base solution were placed in a vacuum tumbler, vacuum tumbling was performed in the vacuum tumbler for 10 minutes in the forward direction, 10 minutes in the reverse direction and 10 minutes in the reverse direction, For a period of time.
상기 진공텀블러는 일반적으로 본 발명이 속하는 기술분야에서 통상의 지식을 가진자에게 잘 알려진 진공텀블러가 이용될 수 있다. The vacuum tumbler can be generally a vacuum tumbler well known to those skilled in the art.
상기 염지액은 상기 원료돈육 74중량%에 대하여, 물 13중량%, 생강 3중량%,마늘 3.5중량%, 소금 3중량%, 및 설탕 3.5중량%의 비율로 혼합된 혼합액일 수 있다.The drip solution may be a mixture of 13 wt% of water, 3 wt% of ginger, 3.5 wt% of garlic, 3 wt% of salt, and 3.5 wt% of sugar, based on 74 wt% of the raw pork.
상기 염지단계는 원료돈육을 부드럽게 하고, 맛과 향을 증진시키기 위한 것이다.The dipping step is intended to soften the raw pork and improve the taste and flavor.
그리고 상기 염지단계를 거친 돈육인 무뼈족발을 그물망 구조의 네트케이싱에 넣어 정형시키게 된다(S116).In step S116, the porkless foot, which is the pork that has undergone the blanket step, is put in a net casing of a net structure.
네트케이싱은 일반적으로 수제햄을 제조하는 경우 수제햄의 형상을 잡아주기 위해 사용되는 것이며, 탄력성이 있는 그물망 구조로 되어 있으며 네트케이싱 또는 케이싱으로 불리어진다. 상기 네트케이싱은 열에 강한 불연재의 소재로 되어있다. 여기서는 염지단계를 거친 무뼈족발을 네트케이싱에 넣어 일정 형상을 가지도록 하는 것이다. The net casing is generally used to make the shape of handmade ham when making homemade ham, has a resilient net structure and is called a net casing or casing. The net casing is made of a nonflammable material resistant to heat. In this case, the untreated legs that have undergone the dirt stage are put into the net casing to have a certain shape.
정형을 거친 돈육인 무뼈 족발은 무뼈족발이 96.5중량%를 가진다고 가정할 경우에, 3.5중량%를 가지는 양념액을 준비하고, 무뼈 족발 96.5중량%와 3.5중량%의 양념액을 일정량의 물에 넣고 일정시간 이상 가열하게 된다(S118). 대략적으로 무뼈족발 160 kg에 대하여 물 400ℓ가 사용되나, 물의 양은 무뼈족발의 양에 따라 적절히 조절될 수 있다. 대략적으로 100℃ 이상의 끓는 물에서 1시간 20분 내지 2시간 동안 가열하게 된다. Assuming that the porkless foot, which is a pork-shaped pork, has a porkless foot of 96.5% by weight, a seasoning liquid having 3.5% by weight is prepared, and 96.5% by weight and 3.5% And is heated for a predetermined time or longer (S118). Approximately 400 liters of water are used per 160 kg of pantyhose, but the amount of water can be adjusted appropriately according to the amount of pantyhose. It is heated in boiling water of about 100 캜 or more for 1 hour and 20 minutes to 2 hours.
상기 양념액은 3.5중량%로, 양파 0.35중량%, 마늘 0.35중량%, 소금 0.35중량%, 생강 0.35중량%, 물엿 0.35중량%, L글루타민산나트륨 0.175중량%, 된장 0.175중량%, 땅콩 0.175중량%. 감초 0.175중량%, 계피 0.175중량%, 둥글레 0.105중량%, 대파 0.105중량%, 흑마늘원액 0.105중량%, 홍삼분말 0.105중량%, 빙초산 0.14중량%, 배 0.105중량%, 고추 0.105중량%, 및 월계수잎 0.105중량% 의 비율을 가질 수 있다.The seasoning solution contained 3.5 wt% of onion, 0.35 wt% of onion, 0.35 wt% of garlic, 0.35 wt% of salt, 0.35 wt% of ginger, 0.35 wt% of starch syrup, 0.175 wt% of L sodium glutamate, 0.175 wt% . 0.105% by weight of red ginseng, 0.105% by weight of red ginseng powder, 0.14% by weight of glacial acetic acid, 0.105% by weight of pear, 0.105% by weight of red pepper and 0.105% 0.105% by weight.
가열단계(S118)를 거친 돈육인 무뼈 족발은 상온에서 30분 내지 2시간 동안 냉각시키는 냉각단계(S120)를 거치게 된다. 여기서 냉각시간은 상온이 아닌 냉장이나 냉동시설을 이용하는 경우 더 짧아질 수 있다.The porkless foot, which is pork that has undergone the heating step (S118), is subjected to a cooling step (S120) in which it is cooled at room temperature for 30 minutes to 2 hours. Here, the cooling time may be shorter if the refrigeration or freezing facility is used instead of the room temperature.
상기 냉각단계(S120)를 거친 무뼈족발은 상기 네트케이싱을 제거한 후 먹기 좋은 크기로 절단하거나 개별단위로 진공포장하게 된다(S122). 여기서 식당 등에서 즉시 판매가 가능한 경우는 진공포장이 필요없을 수 있다. After removing the net casing, the unscrambled foot legs having undergone the cooling step (S120) are cut to a size suitable for eating or vacuum-packed in individual units (S122). Here, vacuum packaging may not be necessary if it can be sold immediately in a restaurant or the like.
이후 금속이물질 여부를 검사하기 위해 금속검출기를 통과시키는 과정이 수행될 수 있고, 이후에 종이박스나 플라스틱 박스에 포장하는 포장단계가 더 수행될 수 있다. Thereafter, a process of passing the metal detector to inspect whether or not a metal object is present may be performed, and then a packaging step of packaging the material in a paper box or a plastic box may be further performed.
도 2는 본 발명의 제2실시예에 따른 돈육을 이용한 가공식품 제조방법의 제조순서도로서, 상기 돈육이 돈피일 경우의 돈피를 이용하여 가공식품을 제조하는 경우를 나타낸 것이다. FIG. 2 is a flowchart illustrating a manufacturing process of a processed food manufacturing method using pork according to a second embodiment of the present invention, wherein the processed pork is prepared using the pork when the pork is pork.
도 2에 도시된 바와 같이, 본 발명의 제2실시예에 따른 돈육을 이용한 가공식품 제조방법은, 우선 원료 돈육인 돈피가 입고되면(S210), 원료돈육인 돈피를 흐르는 물에 30분 내지 2시간 동안 담가 핏물이나 이물질을 제거한다(S212). As shown in FIG. 2, in the method of manufacturing processed food using pork according to the second embodiment of the present invention, when pork as a raw material pork is received (S210), the raw pork, The dirt and foreign substances are removed during the time (S212).
다음으로, 상기 원료돈육인 돈피를 염지한다(S214). 염지는 원료돈육인 돈피가 74중량%를 가진다고 가정할 경우에 26중량% 비율을 가지는 염지액을 준비하게 된다. 염지는 돈피 74중량%와 염지액 26중량%를 진공텀블러에 넣고, 상기 진공텀블러에서 정방향 10분, 정지 10분, 및 역방향 10분의 시간만큼 진공텀블링을 수행하고 진공상태에서 1시간 내지 2시간 동안 숙성시키는 방법으로 수행될 수 있다.Next, the raw pork, pork, is preserved (S214). Assuming that the pork raw material has a pork content of 74% by weight, the drench liquid having a ratio of 26% by weight is prepared. 74% by weight of pomegranate and 26% by weight of pancreatic juice were placed in a vacuum tumbler, vacuum tumbling was performed in the vacuum tumbler for 10 minutes in the forward direction, 10 minutes in the reverse direction and 10 minutes in the reverse direction, ≪ / RTI >
상기 진공텀블러는 일반적으로 본 발명이 속하는 기술분야에서 통상의 지식을 가진자에게 잘 알려진 진공텀블러가 이용될 수 있다. The vacuum tumbler can be generally a vacuum tumbler well known to those skilled in the art.
상기 염지액은 상기 원료돈육 74중량%에 대하여, 물 13중량%, 생강 3중량%,마늘 3.5중량%, 소금 3중량%, 및 설탕 3.5중량%의 비율로 혼합된 혼합액일 수 있다.The drip solution may be a mixture of 13 wt% of water, 3 wt% of ginger, 3.5 wt% of garlic, 3 wt% of salt, and 3.5 wt% of sugar, based on 74 wt% of the raw pork.
상기 염지단계는 원료돈육을 부드럽게 하고, 맛과 향을 증진시키기 위한 것이다.The dipping step is intended to soften the raw pork and improve the taste and flavor.
그리고 상기 염지단계를 거친 돈육인 돈피를 돌돌 말아 그물망 구조의 네트케이싱에 넣어 정형시키게 된다(S216).In step S216, the pork that has undergone the blanket step is rolled and put in a net casing of a net structure.
네트케이싱은 일반적으로 수제햄을 제조하는 경우 수제햄의 형상을 잡아주기 위해 사용되는 것이며, 탄력성이 있는 그물망 구조로 되어 있으며 네트케이싱 또는 케이싱으로 불리어진다. 상기 네트케이싱은 열에 강한 불연재의 소재로 되어있다. 여기서는 염지단계를 거친 돈피를 네트케이싱에 넣어 일정 형상을 가지도록 하는 것이다. The net casing is generally used to make the shape of handmade ham when making homemade ham, has a resilient net structure and is called a net casing or casing. The net casing is made of a nonflammable material resistant to heat. In this case, the poultice that has been subjected to the poultice stage is put into the net casing to have a certain shape.
정형을 거친 돈육인 돈피는 돈피가 96.5중량%를 가진다고 가정할 경우에, 3.5중량%를 가지는 양념액을 준비하고, 돈피 96.5중량%와 3.5중량%의 양념액을 일정량의 물에 넣고 일정시간 이상 가열하게 된다(S118). 대략적으로 돈피 160 kg에 대하여 물 400ℓ가 사용되나, 물의 양은 돈피의 양이나 양념액의 양에 따라 적절히 조절될 수 있다. 대략적으로 100℃ 이상의 끓는 물에서 1시간 20분 내지 2시간 동안 가열하게 된다. Assuming that the pork, which is a pork that has been shaped, has a pork fat content of 96.5% by weight, a seasoning liquid having 3.5% by weight is prepared, and a pork fat content of 96.5% by weight and 3.5% (S118). Approximately 400 liters of water is used per 160 kg of pork, but the amount of water can be appropriately adjusted according to the amount of pork and the amount of the seasoning liquid. It is heated in boiling water of about 100 캜 or more for 1 hour and 20 minutes to 2 hours.
상기 양념액은 3.5중량%로, 양파 0.35중량%, 마늘 0.35중량%, 소금 0.35중량%, 생강 0.35중량%, 물엿 0.35중량%, L글루타민산나트륨 0.175중량%, 된장 0.175중량%, 땅콩 0.175중량%. 감초 0.175중량%, 계피 0.175중량%, 둥글레 0.105중량%, 대파 0.105중량%, 흑마늘원액 0.105중량%, 홍삼분말 0.105중량%, 빙초산 0.14중량%, 배 0.105중량%, 고추 0.105중량%, 및 월계수잎 0.105중량% 의 비율을 가질 수 있다.The seasoning solution contained 3.5 wt% of onion, 0.35 wt% of onion, 0.35 wt% of garlic, 0.35 wt% of salt, 0.35 wt% of ginger, 0.35 wt% of starch syrup, 0.175 wt% of L sodium glutamate, 0.175 wt% . 0.105% by weight of red ginseng, 0.105% by weight of red ginseng powder, 0.14% by weight of glacial acetic acid, 0.105% by weight of pear, 0.105% by weight of red pepper and 0.105% 0.105% by weight.
가열단계(S218)를 거친 돈육인 돈피를 상온에서 30분 내지 2시간 동안 냉각시키는 냉각단계(S220)를 거치게 된다. 여기서 냉각시간은 상온이 아닌 냉장이나 냉동시설을 이용하는 경우 더 짧아질 수 있다.And a cooling step (S220) of cooling the pork pork that has undergone the heating step (S218) at room temperature for 30 minutes to 2 hours. Here, the cooling time may be shorter if the refrigeration or freezing facility is used instead of the room temperature.
상기 냉각단계(S220)를 거친 돈피는 상기 네트케이싱을 제거한 후 먹기 좋은 크기로 절단하는 절단단계를 거친다(S222). 이후 상기 절단단계에서 절단된 돈피 96.5중량%에 대하여 3.5중량%를 가지는 양념소스를 상기 절단된 돈피와 배합하고 30분 내지 2시간 동안 숙성시킨 후 이들을 진공 포장하게 된다(S224). In step S222, the pans having undergone the cooling step S220 undergo a cutting step of cutting the net casing to a size that can be eaten after removing the net casing. Thereafter, a seasoning sauce having 3.5% by weight based on 96.5% by weight of pork cut in the cutting step is combined with the cut pork and aged for 30 minutes to 2 hours, followed by vacuum packing (S224).
여기서 상기 절단단계(S222)를 거치지 않고, 돈피 96.5중량%에 대하여 3.5중량%를 가지는 양념소스를 상기 절단된 돈피와 배합하고 30분 내지 2시간 동안 숙성시킨 후 이들을 진공 포장하는 단계(S224)를 수행할 수 있다. Here, the seasoning sauce having 3.5% by weight based on 96.5% by weight of pork slices is blended with the cut pork slices for 30 minutes to 2 hours without vacuuming through the cutting step (S222), and vacuum packing them (S224) Can be performed.
여기서 식당 등에서 즉시 판매가 가능한 경우는 진공포장이 필요없을 수 있다. Here, vacuum packaging may not be necessary if it can be sold immediately in a restaurant or the like.
상기 양념소스는 3.5중량%의 범위내에서 물엿, 과당, 고추장, 고춧가루, 후추가루, 계피가루, 정제염, 마늘, 변성전분, L-글루타민산나트륨(향미증진제), 맛조미, 캬라멜(천연착색제), 올레오레진캡시컴(Oleoresin Capsicum)을 일정비율로 혼합한 소스일 수 있다.The seasoning sauce contained 3.5 wt% of starch syrup, fructose, red pepper powder, red pepper powder, black pepper powder, cinnamon powder, refined salt, garlic, modified starch, sodium L-glutamate (flavor enhancer), flavor, caramel It may be a source mixed with Oleoresin Capsicum at a certain ratio.
본 발명의 제1실시예 및 제2실시예의 경우에 진공포장단계를 거친 돈육가공식품은 영하 2℃ 내지 영상 10℃의 냉장상태로 보관하여 유통기간이 30일 정도로 유지가 가능하여 장기보관이 가능한 장점이 있다. In the case of the first embodiment and the second embodiment of the present invention, the pork processed food that has undergone the vacuum packaging step is stored in a refrigerated state at a temperature of minus 2 ° C to an image temperature of 10 ° C so that the circulation period can be maintained for about 30 days, There are advantages.
또한 돼지고기의 특유의 냄새가 없이 부드럽고 먹기좋은 족발 및 돈피의 가공이 가능한 장점이 있다. It also has the advantage of being able to process soft pork and pork pork without peculiar smell of pork.
상기한 실시예의 설명은 본 발명의 더욱 철저한 이해를 위하여 도면을 참조로 예를 든 것에 불과하므로, 본 발명을 한정하는 의미로 해석되어서는 안될 것이다. 또한, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어 본 발명의 기본적 원리를 벗어나지 않는 범위 내에서 다양한 변화와 변경이 가능함은 명백하다 할 것이다. The foregoing description of the embodiments is merely illustrative of the present invention with reference to the drawings for a more thorough understanding of the present invention, and thus should not be construed as limiting the present invention. It will be apparent to those skilled in the art that various changes and modifications may be made without departing from the basic principles of the present invention.
Claims (7)
원료돈육을 흐르는 물에 30분 내지 2시간 동안 담가 핏물이나 이물질을 제거하는 제거단계와;
상기 원료돈육 74중량%와 26중량% 비율을 가지는 염지액을 진공텀블러에 넣고, 상기 진공텀블러에서 정방향 10분, 정지10분, 및 역방향 10분의 시간만큼 진공텀블링을 수행하고 1시간 내지 2시간 동안 숙성시키는 염지단계와;
상기 염지단계를 거친 돈육을 그물망 구조의 네트케이싱에 넣어 정형시키는 정형단계와;
상기 정형단계를 거친 돈육 96.5중량%에 대하여 양파 0.35중량%, 마늘 0.35중량%, 소금 0.35중량%, 생강 0.35중량%, 물엿 0.35중량%, L글루타민산나트륨 0.175중량%, 된장 0.175중량%, 땅콩 0.175중량%. 감초 0.175중량%, 계피 0.175중량%, 둥글레 0.105중량%, 대파 0.105중량%, 흑마늘원액 0.105중량%, 홍삼분말 0.105중량%, 빙초산 0.14중량%, 배 0.105중량%, 고추 0.105중량%, 및 월계수잎 0.105중량% 의 비율을 가지는 양념들을, 상기 정형단계를 거친 돈육과 함께 일정량의 물에 넣고 끊는 물에 1시간 20분 내지 2시간 동안 가열하는 가열단계와;
상기 가열단계에서 가열된 돈육을 꺼내어 상온에서 30분 내지 2시간 동안 냉각시키는 냉각단계를 구비함을 특징으로 하는 돈육을 이용한 가공식품 제조방법.
A method of producing a processed food using pork, comprising:
A removing step of immersing the raw pork in water flowing for 30 minutes to 2 hours to remove blood or foreign matter;
The drip solution having a ratio of 74% by weight of the raw pork and 26% by weight of the raw pork was placed in a vacuum tumbler, and vacuum tumbling was performed in the vacuum tumbler for 10 minutes in the normal direction, 10 minutes in the reverse direction and 10 minutes in the reverse direction. A step of dying the dough during aging;
A pouring step of pouring the pork passed through the blanket step into a net casing of a net structure and shaping the pork;
0.35% by weight of garlic, 0.35% by weight of salt, 0.35% by weight of ginger, 0.35% by weight of starch syrup, 0.175% by weight of sodium L glutamate, 0.175% by weight of miso, 0.175% by weight of peanut 0.175% by weight, weight%. 0.105% by weight of red ginseng, 0.105% by weight of red ginseng powder, 0.14% by weight of glacial acetic acid, 0.105% by weight of pear, 0.105% by weight of red pepper and 0.105% 0.105% by weight of the seasoning is heated in a predetermined amount of water together with the pork after the shaping step, and the meat is cut for 1 hour 20 minutes to 2 hours;
And a cooling step of taking out the pork heated in the heating step and cooling the pork at room temperature for 30 minutes to 2 hours.
상기 염지액은 상기 원료돈육 74중량%에 대하여, 물 13중량%, 생강 3중량%,마늘 3.5중량%, 소금 3중량%, 및 설탕 3.5중량%의 비율로 혼합된 혼합액임을 특징으로 하는 돈육을 이용한 가공식품 제조방법.
The method according to claim 1,
Wherein the drench solution is a mixture of 13 wt% of water, 3 wt% of ginger, 3.5 wt% of garlic, 3 wt% of salt, and 3.5 wt% of sugar, based on 74 wt% of the raw pork, Method of manufacturing processed food using.
상기 원료돈육은 무뼈족발 또는 돈피임을 특징으로 하는 돈육을 이용한 가공식품 제조방법.
The method of claim 2,
Wherein the raw pork is a porkless foot or money contraceptive.
상기 냉각단계 이후에, 상기 냉각단계에서 냉각된 돈육을 일정크기로 절단하여 진공포장하는 단계를 더 구비함을 특징으로 하는 돈육을 이용한 가공식품 제조방법.
The method of claim 3,
Further comprising cutting the pork cooled in the cooling step to a predetermined size and vacuum-packing the pork after the cooling step.
상기 돈육이 돈피일 경우에는 상기 냉각단계를 거친 돈피를, 돈피 96.5중량%에 대하여 3.5중량%를 가지는 양념소스와 배합하고 30분 내지 2시간 숙성이후에 진공 포장하는 단계를 더 구비함을 특징으로 하는 돈육을 이용한 가공식품 제조방법.
The method of claim 3,
When the pork meat is pork pork, the pork pork having been subjected to the cooling step is mixed with a seasoning sauce having 3.5 wt% of pork pork, and then vacuum-packed after aging for 30 minutes to 2 hours. Processed food manufacturing method using pork.
상기 양념소스는 물엿, 과당, 고추장, 고춧가루, 후추가루, 계피가루, 정제염, 마늘, 변성전분, L-글루타민산나트륨(향미증진제), 맛조미, 캬라멜(천연착색제), 올레오레진캡시컴(Oleoresin Capsicum)을 일정비율로 혼합한 소스임을 특징으로 하는 돈육을 이용한 가공식품 제조방법.
The method of claim 5,
The sauce sauce may be selected from the group consisting of starch syrup, fructose, red pepper powder, red pepper powder, black pepper powder, cinnamon powder, refined salt, garlic, modified starch, sodium L-glutamate (flavor enhancer), caramel (natural colorant), oleoresin capsicum Oleoresin Capsicum) at a certain ratio.
상기 돈육이 돈피일 경우에, 상기 정형단계에서는 상기 돈피를 돌돌 말아 네트케이싱에 넣어 정형시킴을 특징으로 하는 돈육을 이용한 가공식품 제조방법. The method according to claim 3 or 5,
Wherein when the pork meat is pork meat, the pork meat is rolled and kneaded in a net casing to shape the pork meat in the shaping step.
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| KR101395902B1 (en) | 2012-07-10 | 2014-05-27 | (주) 토담 | process of manufacturing food |
| KR101463081B1 (en) * | 2014-09-12 | 2014-11-21 | 주식회사 금진식품 | process of manufacturing garlic source |
| CN105166988A (en) * | 2015-08-11 | 2015-12-23 | 贵州康正畜牧科技有限公司 | Special wild boar meat food and preparation method thereof |
| KR101709443B1 (en) * | 2016-06-30 | 2017-02-22 | 이동 | Method for manufacturing boiled pork |
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| KR101395902B1 (en) | 2012-07-10 | 2014-05-27 | (주) 토담 | process of manufacturing food |
| KR101463081B1 (en) * | 2014-09-12 | 2014-11-21 | 주식회사 금진식품 | process of manufacturing garlic source |
| CN105166988A (en) * | 2015-08-11 | 2015-12-23 | 贵州康正畜牧科技有限公司 | Special wild boar meat food and preparation method thereof |
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| KR101856408B1 (en) * | 2017-02-09 | 2018-05-09 | 이동 | Manufacturing method of boiled meat using chicken meat |
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| KR101899712B1 (en) | 2017-02-15 | 2018-09-17 | 이동 | Manufacturing method of chicken leg for barbecue |
| KR20200098928A (en) * | 2019-02-13 | 2020-08-21 | (주)숲풀림식품 | Marinated grilled pik skin processed food and method for manufacturing the same |
| KR102259875B1 (en) * | 2019-02-13 | 2021-06-01 | (주)숲풀림식품 | Marinated grilled pik skin processed food and method for manufacturing the same |
| KR20210085505A (en) * | 2019-12-30 | 2021-07-08 | 주식회사 더텐 | Meat processing method for storing meat at room temperature |
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| KR102373514B1 (en) * | 2021-02-10 | 2022-03-10 | 부상기 | Manufacturing method for griled skewered using pork and griled skewered thereby |
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