KR101806473B1 - Method for aging pork using gold nano particle and aged pork using the same - Google Patents
Method for aging pork using gold nano particle and aged pork using the same Download PDFInfo
- Publication number
- KR101806473B1 KR101806473B1 KR1020150188632A KR20150188632A KR101806473B1 KR 101806473 B1 KR101806473 B1 KR 101806473B1 KR 1020150188632 A KR1020150188632 A KR 1020150188632A KR 20150188632 A KR20150188632 A KR 20150188632A KR 101806473 B1 KR101806473 B1 KR 101806473B1
- Authority
- KR
- South Korea
- Prior art keywords
- pork
- aging
- gold nanoparticles
- aged
- meat
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title claims abstract description 46
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 239000010931 gold Substances 0.000 title claims abstract description 38
- 229910052737 gold Inorganic materials 0.000 title claims abstract description 38
- 239000002105 nanoparticle Substances 0.000 title claims abstract description 38
- 230000002431 foraging effect Effects 0.000 title claims description 9
- 230000032683 aging Effects 0.000 claims abstract description 55
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 6
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 235000013527 bean curd Nutrition 0.000 claims 1
- 210000003141 lower extremity Anatomy 0.000 claims 1
- 235000013372 meat Nutrition 0.000 description 33
- 230000000052 comparative effect Effects 0.000 description 17
- 239000000243 solution Substances 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000029087 digestion Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 102000038379 digestive enzymes Human genes 0.000 description 3
- 108091007734 digestive enzymes Proteins 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 102100031478 C-type natriuretic peptide Human genes 0.000 description 2
- 101000796277 Homo sapiens C-type natriuretic peptide Proteins 0.000 description 2
- 241000282898 Sus scrofa Species 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- NAIXASFEPQPICN-UHFFFAOYSA-O p-nitrophenylphosphocholine Chemical compound C[N+](C)(C)CCOP(O)(=O)OC1=CC=C([N+]([O-])=O)C=C1 NAIXASFEPQPICN-UHFFFAOYSA-O 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000009534 blood test Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000000703 high-speed centrifugation Methods 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- -1 wine and miso Chemical compound 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1568—Gold
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a method of aging pork using gold nanoparticles and a method of aging pork using the same, and more particularly, to a method of aging pork using gold nanoparticles, Treating the aging solution containing gold nanoparticles on at least one side of the pork; And a low temperature aging step of aging the pork treated with the aging solution at a low temperature, and a pork aged by the aging method.
Description
More particularly, the present invention relates to a method for aging pork using gold nanoparticles and a method for aging pork using the same.
Domestic meat consumption is gradually increasing due to westernization of diet, and pork is consumed the most among kinds of meat. In the 21st century, functional food is a health-oriented food era. Of the population.
In general, pork is rich in unsaturated fatty acids necessary for maintaining health, and meat quality is superior to other meat, and meat is preferred to taste. However, in spite of these advantages, pork tends to be somewhat harder and, if overdosed, digestion may not be smooth.
Generally, a method of aging pork is to cut the pork to an appropriate size and then wrap it in the aging room for aging for 24 to 72 hours, or to add alcohol such as wine and miso, and auxiliary food to the aged pork. Korean Patent Application No. 2004-0007757, for example, discloses aged pork using wine and a method for producing the same.
However, when the pork is aged by such a known method, the meat quality of the pork is matured smoothly, but there is a limitation in improving the functionality of the food in addition to improving the meat quality of the pork.
Therefore, it is expected that the method of aging pork which can improve the meat quality of pork and at the same time enhance the functional effect such as digestion can be widely applied in related fields.
Accordingly, one aspect of the present invention is to provide a method of aging pork with excellent meat quality and enhanced digestion promoting effect.
Another aspect of the present invention is to provide an aged pork having excellent meat quality and enhanced digestion promoting effect by using the pork aging method of the present invention.
According to an aspect of the present invention, there is provided a method of cutting a pork meat, Treating the aging solution containing gold nanoparticles on at least one side of the pork; And a low-temperature aging step of aging the pork treated with the aging solution at a low temperature. The present invention also provides a method for aging pork using gold nanoparticles.
Another aspect of the present invention is to provide pork that has been aged by the aging method of the present invention.
According to another aspect of the present invention, there is provided a pork which has been treated with gold nanoparticles on at least one side of pork to obtain aged pork.
According to the aging method of the present invention, aged pork having excellent meat quality and enhanced digestion promoting effect can be obtained.
Fig. 1 is a graph showing the results of analysis of meat quality of aged pork. More specifically, FIG. 1 (a) shows the pH deviation, FIG. 1 (b) shows the water holding capacity (%), 1 (e), 1 (f), 1 (g), and 1 (h) show the color of meat, .
Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. However, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.
According to the present invention, there is provided a method for aging pork, which can obtain aged pork having excellent meat quality and enhanced digestion promotion effect using gold nanoparticles.
More specifically, the method for fermenting pork using the gold nanoparticles of the present invention comprises: cutting pork to a predetermined thickness; Treating the aging solution containing gold nanoparticles on at least one side of the pork; And a low temperature aging step of aging the pork treated with the aging solution at a low temperature.
The pork meat to which the method of aging pork using the gold nanoparticles of the present invention can be applied is not particularly limited. For example, the pork meat is composed of pork belly, five-pork belly, fillet belly, Group, and may be at least one selected from the group consisting of bamboo,
The cutting step is preferably performed by cutting the pork to a thickness of 1.5 to 5 cm. The lower limit of the thickness of the pork is not particularly limited, but when the pork is cut to a thickness of less than 1.5 cm, If the meat is cut to a thickness exceeding 5 cm, there is a problem that the aging period must be prolonged so that the aging solution reaches the inside of the pork. More preferably, the cutting step is performed by cutting to a thickness of 2.5 to 3.5 cm.
The aging solution which can be used in the present invention is preferably an aqueous solution containing water, but is not limited thereto.
The gold nanoparticles in the aging solution preferably have an average particle diameter of 2 to 20 nm, more preferably 5 to 10 nm. When the average particle size of the gold nanoparticles exceeds 20 nm, the function of the gold nanoparticles can not be exerted due to the peeling of the gold nanoparticles on the surface of the first layer, and when the gold nanoparticles are less than 2 nm, there is a problem.
The concentration of the gold nanoparticles in the aging solution is preferably 500 to 2000 ppm, more preferably 100 to 1500 ppm. When the concentration of the gold nanoparticles in the aging solution is less than 500 ppm, the effect of the gold nanoparticles is insignificant. When the concentration of the gold nanoparticles is more than 2000 ppm, the gold nanoparticles decrease in function due to the high concentration of the particles. .
On the other hand, the step of treating the aging solution is not particularly limited and may be carried out, for example, by at least one method selected from the group consisting of spraying, application and immersion, preferably by spraying .
The low-temperature aging step is preferably carried out at a temperature of from -2 to 4 ° C, more preferably from 0 to 2 ° C. When the low-temperature aging step is carried out at a temperature lower than-2 ° C, there is a problem that nano gold particles on the surface of the pork coagulate with each other. When the temperature is higher than 4 ° C, the nanoparticles are agglomerated wake up The gold nanoparticles are not smoothly dispersed, and the effect is deteriorated.
On the other hand, the low temperature aging step is preferably performed for 3 days to 6 days, more preferably 3 days to 5 days. When the low-temperature aging step is less than 3 days, the gold nanoparticles are not fully dispersed in the pork and are not aged. When the aging time is more than 6 days, the gold nanoparticles on the surface of the pig are peeled off.
Further, in the step of cutting the pork to a predetermined thickness, it is possible to further carry out a step of forming a slit for giving a slat in a predetermined shape to the surface to be treated with the aging solution, In this case, the fermentation solution has the advantage of reaching the inside of the pork sufficiently, especially if the thickness of the pork is thick, it may be effective to add this step.
The shape of the sheath is not particularly limited, but may be formed in a plurality of parallel lines or grids, for example, and may be formed in a lattice shape.
According to the present invention, the pork meat aged by the above-described pork meat aging method of the present invention is provided. According to the aging method of the present invention, aged pork having excellent meat quality and enhanced digestion promoting effect can be obtained.
The pork thus obtained was aged by treating gold nanoparticles on at least one side of the pork.
Hereinafter, the present invention will be described more specifically by way of specific examples. The following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto.
Example
1. Aging of pork
Example One
A 1000 ppm aqueous solution of gold nanoparticles having an average particle diameter of 5 nm was applied to both surfaces of a 5 cm long cut-off piece of 3.5 cm in thickness using a spraying method in an amount of 5 ml, followed by aging for 4 days at 0 ° C, .
Comparative Example One
The aged five-ply was prepared by the same procedure as in Example 1, except that an aqueous solution in which gold nanoparticles were not dispersed was used.
2. Meat quality analysis of aged pork
In order to analyze the meat quality of the aged pork ripened according to Example 1 and Comparative Example 2, the pH, the drip loss, the filter-paper fluid Uptake, the cooking loss, Degree of yellowing, sensory evaluation, marbling score, and shear force. The results of evaluating the above items are shown in FIG. 1, and concrete evaluation methods thereof are as follows.
1) The acidity of the meat was measured after 45 minutes (pH 45min) and 1 hour (pH 1h) after slaughter, and the pH range after 5.5 minutes after slaughter was 5.56-6.62, Is 5.16 to 6.15, and the acidity deviation of the fillet is generally 0.08 to 0.12, which is extremely small.
In this experiment, the deviation of acidity was measured. As a result, as shown in FIG. 1 (a) The results of Example 1 and Comparative Example 1 were 0.08 and 0.13, respectively, and it was found that the acidity of the laver applied through the invention was improved greatly.
2) Drip loss, high-speed centrifugation, and measurement of water absorption by filter contact are methods to measure the water holding capacity of meat. However, The most commonly used method is the bag drip method, which is used as the standard method. The meat is put into a plastic bag to cut off the outside air, and after 24 to 72 hours in the refrigerating chamber, It is a way to compare the initial weight and the later weight. The typical range of water loss in pork is 1.9 to 8% and the standard deviation is 0.224%.
In this experiment, weighing 100g was placed in a 300ml plastic container and placed in a refrigerated room at 0 ℃ for 36 hours. The moisture content was measured according to the method of measuring the water holding capacity of the American Pork Association. The water holding capacity represents the degree to which the pork has gravy, and the numerical value obtained from the experiment is calculated as the weight deviation in%.
As a result, as shown in Fig. 1 (b), Example 1 and Comparative Example 1 showed the same values as 1.9 and 4%, respectively, and it was confirmed that the water content of the five- Respectively.
3) The heating loss is also used as a method of measuring the water holding capacity. It is a method that shows the amount of juice that is liberated when the food is heated to a deep temperature of about 71 ° C as a percentage, It is one of the indicators. The smaller the amount of heat loss, the more juicy the juice is consumed to improve the palatability.
As shown in Fig. 1 (c), the aged oysters of Example 1 and Comparative Example 1 were compared. As a result, it was confirmed that juice of Example 1 was 15% and that of Comparative Example 1 was 27% As a result, it was found that the juice of Example 1, which was aged by the aging method of the present invention, showed a remarkably reduced heating loss, and thus the juiciness was excellently expressed upon ingestion.
4) Meat color, ie the color of meat, is confirmed by using the L *, a *, b * values of CIELAB chromaticity expressing simultaneously the Gefo number, EEL-reflectance value, brightness and color widely used in Germany .
In the case of pork, the value of the goalkeeper is 47.2-65.0 (the higher the darker color) and the standard deviation is 11. The range of EEL-reflectance values is 19.5-25.6 (white is higher) and the standard deviation is 4. CIELAB chromaticity expresses L * and brightness, ranging from 0 (black) to 100 (white), and for pork, the range is 50.9- 56.1 (standard deviation 4). a * represents red and green, and the range for pork is 3.9-7.7 (standard deviation 1.5). b * represents yellow and blue. For pork, the range is 7.2-14.4 (standard deviation 1.5).
Japan uses the color standard (1-5) of the Food Association and the United States uses the color standard (1-5) of the Swine Association.
As shown in FIG. 1 (d), the meat color of Example 1 was closer to red than that of Comparative Example 1, and the freshness was increased .
5) The sensory quality is measured based on the meat quality standard of the United States NPPC (1999). The chromaticity standard is 1-100, and each color shows the values of 61, 55, 49, 43, 37 and 31 on the basis of CIE L * (lightness). That is, the closer to 1, the darker the color, and the closer to 100 the darker the color, the more red.
As shown in Fig. 1 (e) As a result of comparing the aging oozing phases of Example 1 and Comparative Example 1, the results of Example 1 and Comparative Example 1 were 31 and 43, respectively.
Both the chromaticity and the sensory coloring degree are to check the freshness of the meat, that is, whether it is close to the red color.
6) The phase intensity indicates the fat deposition state of the suture section, and it is measured using the upper strength standard of the United States NPPC (1999). According to the degree of intramuscular fat deposition, 7 grades (1 ~ 6, 10 are shown as standard, 1 point has almost no phase intensity and 10 points shows the highest phase intensity.
As shown in Fig. 1 (f), the results of the comparison of the ripening five-folds of Example 1 and Comparative Example 1 show values of 10 in Example 1 and 6 in Comparative Example 1, And it was confirmed that it shows strength. In this way, the vividness of marbling changes with aging.
7) The shear force analysis was confirmed to objectively analyze the year when food intake was felt, and the results were also measured using a universal testing machine (UTM: Instron, UK model: 4485 TIC960203-97B1A211) As shown in FIG. 1 (g), 14 MPa in Example 1 and 8 MPa in Comparative Example 1, indicating that the shear force of the example is large and the elasticity of meat is increased.
3. Confirming digestion promotion effect of aged pork
In order to analyze the meat-extinguishing properties of the aged pork aged according to the examples and the comparative examples, 500 g of each of the first and the second comparative examples was used to ingest the same in the same condition. At this time, the subjects were divided into 20 experimental groups and 30 experimental groups. Twenty-six experimental groups were divided into two experimental groups. The experimental groups were fed with the meat of Example 1 and Comparative Example 1 at intervals of one week in the absence of diseases such as digestive or cold. And confirmed the results thereafter.
Two hours after each of the above-mentioned subjects were ingested, the digestive enzyme secretion was checked by blood test and the average value was obtained. As the digestive enzymes were secreted in a standard (100%) level, the digestive stimulating effect was considered to be higher.
As shown in Fig. 1 (h), when the results of Example 1 and Comparative Example 1 were compared, the values of 76% and 46% in Example 1 and Comparative Example 1, respectively, And it was confirmed that it is possible to obtain meat products having excellent promoting effect. These results indicate that the gold nanoparticles of the present invention are ingested together with the pentasaccharide and absorbed into the human body, thereby enhancing digestive enzymes.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be obvious to those of ordinary skill in the art.
Claims (12)
Treating the aging solution containing gold nanoparticles on at least one side of the pork by at least one method selected from the group consisting of spraying, application and immersion; And
Low-temperature aging step to mature pork treated with aged solution at low temperature
Wherein the method comprises aging the pork using the gold nanoparticles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150188632A KR101806473B1 (en) | 2015-12-29 | 2015-12-29 | Method for aging pork using gold nano particle and aged pork using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150188632A KR101806473B1 (en) | 2015-12-29 | 2015-12-29 | Method for aging pork using gold nano particle and aged pork using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170078275A KR20170078275A (en) | 2017-07-07 |
| KR101806473B1 true KR101806473B1 (en) | 2017-12-07 |
Family
ID=59353376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150188632A KR101806473B1 (en) | 2015-12-29 | 2015-12-29 | Method for aging pork using gold nano particle and aged pork using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101806473B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102385121B1 (en) | 2021-12-15 | 2022-04-12 | 이석용 | Aging method of pork using fermented soybeans |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102041488B1 (en) | 2017-11-21 | 2019-11-06 | 임대곤 | Method for aging meat using comb pen shell |
| KR102329968B1 (en) | 2019-12-02 | 2021-11-23 | 주식회사 봄봄 | Pork aging methods |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009065898A (en) * | 2007-09-13 | 2009-04-02 | Kyoto Nano Chemical Kk | Gold nanocolloid aqueous dispersing liquid for food and drink |
-
2015
- 2015-12-29 KR KR1020150188632A patent/KR101806473B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009065898A (en) * | 2007-09-13 | 2009-04-02 | Kyoto Nano Chemical Kk | Gold nanocolloid aqueous dispersing liquid for food and drink |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102385121B1 (en) | 2021-12-15 | 2022-04-12 | 이석용 | Aging method of pork using fermented soybeans |
| KR102428128B1 (en) | 2021-12-15 | 2022-08-02 | 이석용 | Manufacturing method of pork using rice |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170078275A (en) | 2017-07-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100951060B1 (en) | The soft jerked meat which a lactobacillus is contained | |
| KR101806473B1 (en) | Method for aging pork using gold nano particle and aged pork using the same | |
| CN104982626B (en) | Peach, apricot preserved fruit production method | |
| KR101859659B1 (en) | Manufacturing method of braised kimchi with pork and braised kimchi with pork using the same | |
| CN105707716A (en) | Ox tripe with pickled peppers and preparation method thereof | |
| KR101049420B1 (en) | Manufacturing method of blood sausage using kimchi powder | |
| CN104799323A (en) | Tomato meat balls and preparation method thereof | |
| CN103478767B (en) | Processing method of oil-fried crisp fish | |
| CN105767905A (en) | Anti-aging vegetarian meat and preparation method thereof | |
| CN107691945A (en) | Black Conditions of Onion Juice of blueberry and preparation method thereof | |
| CN104543974A (en) | Edible mushroom can and processing technique thereof | |
| CN108124973A (en) | A kind of production method of spiral shell fragrance instant bean milk rolls | |
| KR100660033B1 (en) | The manufacturing method of ham containing a nutrition additive | |
| CN106063548A (en) | A kind of beef dumplings and preparation method thereof | |
| KR101909568B1 (en) | Method for thawing frozen meat | |
| CN107772318A (en) | A kind of dried yellow croaker processing technology | |
| CN106616864A (en) | Preparation method for shiitake mushroom beef paste | |
| KR102157646B1 (en) | Method of removing offensive flavour and enhancing functionality from black garlic concentrate | |
| KR20100111154A (en) | The method for smoke-drying of duck meat reducing the weight loss and the process time | |
| CN107410632A (en) | A kind of production method of Gentiana triflora fermentation preserved fruit | |
| KR102562721B1 (en) | Method for making grilled dried fish fillet using seafood | |
| CN110934270A (en) | Preparation method of instant bamboo shoots | |
| KR101236707B1 (en) | Method of preparing bokbunja garlic paste | |
| CN107535987A (en) | A kind of CARCASS QUALITY tenderization flavouring and production method | |
| KR20120102943A (en) | Manufacturing method of a mackerel marinated with basil extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |