KR101862573B1 - Pork head sausage and method for preparing the same - Google Patents
Pork head sausage and method for preparing the same Download PDFInfo
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- KR101862573B1 KR101862573B1 KR1020150098168A KR20150098168A KR101862573B1 KR 101862573 B1 KR101862573 B1 KR 101862573B1 KR 1020150098168 A KR1020150098168 A KR 1020150098168A KR 20150098168 A KR20150098168 A KR 20150098168A KR 101862573 B1 KR101862573 B1 KR 101862573B1
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- Chemical & Material Sciences (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a hair meat sausage and a method of manufacturing the same, more particularly, to a sausage containing 100 parts by weight of head meat, 1 to 5 parts by weight of spices and 5 to 10 parts by weight of a composite dough; And a casing for enclosing the sausage, wherein the spice comprises: a) 5 to 20 laurel leaves, b) 10 to 30 cloves, c) 1 to 10% cumin, d) coriander, 1 to 10% by weight and e) 70 to 95% by weight of at least one selected from the group consisting of NaNO 2 , pepper, mace, ginger, carudamon, marjoram, Wherein the composite dyestuff agent comprises at least two members selected from the group consisting of salt, MSG, sodium nitrite, and sodium ascorbate, and the casing is formed from a group consisting of a solid casing, a long casing, a cellulose casing and a synthetic resin casing And a method for manufacturing the same.
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a hair meat sausage having excellent flavor and chewiness as a well-being food containing gelatin and dietary fiber, and a method for producing the same.
Description
More particularly, the present invention relates to a method for preparing a hair meat sausage having excellent flavor and chewing feel and a method for producing the same, which is a well-being food containing gellanin and dietary fiber for preventing skin aging and the like will be.
In the past, Korea has been developing and developing recipes using livestock by-products to cope with chronic meat shortages.
One of them has been playing a role as a meat substitute resource which can be used cheaply and easily by producing meat product by-product using hair meat. However, at present, the livestock base has been expanded and the amount of pork that is slaughtered has increased due to the stabilization of the supply of meat and the increase of the meat consumption due to the improvement of the national income. As a result, a large amount of hair meat was produced as a by-product, and the product using this product became a kind of a favorite food. In addition, there is an increase in the meat processing products that reduce the fat content by taking the wellbeing hot air, and the consumption of the meat processing products using the hair meat containing the rich collagen is increasing. Especially, for the people who are interested in skin beauty, This is receiving much love.
Traditional blood sausage in the West is characterized by boiling pork meat, meat, skins and pork. In the process of processing pork, it is effective to remove animal fat and antibiotics when using meat after boiling. In neighboring Japan, Okinawa Prefecture, which is famous for its longevity village, boiled pork is regarded as a longevity food, and in the case of nomadic people with high meat consumption, boiled meat is consumed. In addition, hair meat skins contain large amounts of collagen. Collagen is also used for the packaging of medicinal products or pill products. Also, it is used for the purpose of enhancing the quality of products such as high-grade jelly and ice cream. Especially, it is suitable for producing high quality and high value-added food, which is attracted to many people as functional foods such as beauty and health.
Existing hair meat is mainly consumed by the meat, but it has a bad odor depending on the product, so it is excellent in terms of nutrition. However, it has a disadvantage that it is difficult to directly take food, and even when it is processed into food, its color is not good. It is difficult to add to the diet, and the feeling of chewing is not good enough to be utilized in diet food.
In order to solve the problems of the prior art as described above, it is an object of the present invention to provide a well-being food including gelatin and dietary fiber, particularly a hair meat sausage having excellent flavor and tenderness, and a method for producing the same.
The above and other objects of the present invention can be achieved by the present invention described below.
In order to achieve the above object, the present invention provides a sausage comprising 100 parts by weight of head meat, 1 to 5 parts by weight of spice and 5 to 10 parts by weight of composite dyestuff; And a casing for enclosing the sausage, wherein the spice comprises: a) 5 to 20 laurel leaves, b) 10 to 30 cloves, c) 1 to 10% cumin, d) coriander, 1 to 10% by weight and e) 70 to 95% by weight of at least one selected from the group consisting of NaNO 2 , pepper, mace, ginger, carudamon, marjoram, Wherein the composite dyestuff agent comprises at least two members selected from the group consisting of salt, MSG, sodium nitrite, and sodium ascorbate, and the casing is formed from a group consisting of a solid casing, a long casing, a cellulose casing and a synthetic resin casing Wherein the sausage is selected from the group consisting of:
In addition, the present invention provides a method for producing a hair meat sausage, comprising the steps of: (A) immersing the hair meat in water flowing for 5 to 7 hours to completely remove the body of the meat; (B) adding the hair meat from which the blood, foreign matter and pitmonoose have been removed to a seasoning containing spices and a compound dyestuff, and aging at a refrigeration temperature of 1 to 6 ° C for 4 to 6 days; (C) boiling the aged hair in a boiling tank; (D) removing hair bones and foreign bodies from the boiled hair meat; (E) crushing the head bone and the hair removed from the debris to a size of 6 to 10 mm; (F) adding and mixing water, spice, and complex dyestuff prepared by boiling the ground meat beforehand; (G) stuffing the mixed head meat into the casing; (H) boiling the casing filled with hair meat at 90 to 100 DEG C for 30 to 1 hour; And (I) cooling the casing filled with hair meat to 10 ° C or less while continuously or at predetermined time intervals.
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a hair meat sausage having excellent flavor and chewiness as a well-being food containing gelatin and dietary fiber, and a method for producing the same.
1 is a photograph of a head meat sausage of the present invention.
Hereinafter, the present invention will be described in detail.
The sausage of the present invention comprises a sausage comprising 100 parts by weight of head meat, 1 to 5 parts by weight of spice and 5 to 10 parts by weight of a composite dough; And a casing for enclosing the sausage, wherein the spice comprises: a) 5 to 20 laurel leaves, b) 10 to 30 cloves, c) 1 to 10% cumin, d) coriander, 1 to 10% by weight and e) 70 to 95% by weight of at least one selected from the group consisting of NaNO 2 , pepper, mace, ginger, carudamon, marjoram, Wherein the composite dyestuff agent comprises at least two members selected from the group consisting of salt, MSG, sodium nitrite, and sodium ascorbate, and the casing is formed from a group consisting of a solid casing, a long casing, a cellulose casing and a synthetic resin casing Is selected.
The spice may be, for example, 2 to 5 parts by weight, or 3 to 4 parts by weight, and the effect of the sausage flavor is excellent within this range.
The composite dyestuff agent may be, for example, 4 to 8 parts by weight, 5 to 7 parts by weight, or 6 to 7 parts by weight, and within this range, both of flavor and chewing feel are excellent.
C) 5 to 10% by weight of cumin, d) 5 to 10% by weight of coriander, and e) NaNO 2, From 85 to 94% by weight of at least one selected from the group consisting of pepper, mace, ginger, carudamon, marjoram, and salt, and within this range, The effect of the flavor is excellent.
The composite dyestuff agent may include, for example, salt, MSG, sodium nitrite, and sodium ascorbate. In this case, preservatives, water retention, antimicrobial activity, flavor and the like are all excellent.
The composite dyestuff agent may further include, for example, a color fixing agent, a soil promoting agent, and the like.
The above-mentioned cigarette case and two-piece casing are made of pig or sheep small intestines and have good adhesion to sausage dough, which is good in texture and can be eaten as it is. However, it is not stretchable and easily ruptures during cooking and is expensive.
The collagen casing is most similar to a cigarette casing or a two-piece casing, has an advantage that it can be eaten as it is, and has high gas permeability, which is suitable for a fumigated sausage.
The cellulose casing is made of wood pulp made of natural material. It is a material that can not be eaten directly. It has an advantage of being able to produce a uniform quality product with good smoke resistance. However, there is a need to peel the shell.
The synthetic resin casing may be a polyamide (PA) casing, a polyethylene (PE) casing, or a polyvinylidene chloride (PVDC) casing. In this case, the strength and gas barrier property of the material are good, have.
The meat meat sausage has, for example, a continuous cross-section, and in this case, the meat meat sausage is excellent in both design and tenderness.
A method for manufacturing a meat sausage according to the present invention is a method for manufacturing a meat sausage comprising the steps of: (A) immersing the meat in flowing water for 5 to 7 hours to completely remove the blood, removing foreign matter ; (B) adding the hair meat from which the blood, foreign matter and pitmonoose have been removed to a seasoning containing spices and a compound dyestuff, and aging at a refrigeration temperature of 1 to 6 ° C for 4 to 6 days; (C) boiling the aged hair in a boiling tank; (D) removing hair bones and foreign bodies from the boiled hair meat; (E) chopping head bone and debris-removed head meat to a size of 6 to 10 mm; (F) adding and boiling water, spices and complex dyestuffs boiled in advance to the chopped head meat; (G) stuffing the mixed head meat into the casing; (H) boiling the casing filled with hair meat at 90 to 100 DEG C for 30 to 1 hour; And (I) cooling the casing filled with hair meat to 10 캜 or less while continuously or at predetermined time intervals.
The above-mentioned seasoning (B) can be prepared by, for example, adding garlic, water, persimmon and radish and releasing spices into boiled water.
The fermentation of (B) can be carried out at a refrigeration temperature of 2 to 5 ° C for 4 to 6 days or for 5 days, for example. In this case, the fermentation efficiency of the sausage is excellent.
The spices and the compound dyes are added twice to the aging step (B) and the mixing step (F), and the odor removing effect is excellent in this case.
The spice put into the aging step (B) is 2 to 7 parts by weight, 3 to 6 parts by weight or 4 to 5 parts by weight based on 100 parts by weight of hair meat, and the odor removing effect is excellent within this range.
The composite dyestuff agent added to the aging step (B) is 3 to 10 parts by weight, 4 to 8 parts by weight or 5 to 7 parts by weight based on 100 parts by weight of hair meat, great.
The spice put into the mixing step (F) is 4 to 6 parts by weight, 3 to 5 parts by weight or 4 to 6 parts by weight based on 100 parts by weight of hair meat, and the odor removing effect is excellent within this range.
The compound dyes added to the mixing step (F) are 5 to 8 parts by weight, 5.5 to 7.5 parts by weight or 6 to 7 parts by weight based on 100 parts by weight of hair meat, great.
The boiled water to be fed into the mixing step (F) is 4 to 10 parts by weight, 5 to 9 parts by weight or 6 to 8 parts by weight based on 100 parts by weight of hair meat. In this case, And spices can be mixed evenly, so that the process is easy.
The step (G) may be, for example, a fibrous casing.
For example, the step (H) may be a step of boiling the casing filled with hair meat at 90 to 100 ° C for 30 to 1 hour, and in this case, the sterilizing effect is excellent.
The step (I) may be a step of cooling the casing filled with hair meat to 1 to 10 캜, or 5 to 10 캜, while rolling the casing at intervals of 1 to 10 minutes or 3 to 7 minutes, There is no fat accumulation, and the texture has an excellent effect.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.
[Example]
The components and / or the contents of the spices and the compound dyes used in the manufacture of the following meat sausage are as follows.
Spices: 10 laurel leaves, 20 cloves, 0.09 weight parts of cumin and 0.09 weight parts of coriander (based on 100 parts by weight of head meat)
Stuttgart: NaNO 2 , pepper, mace, ginger, carudamon, marjoram, and salt mixture
* Composite dyes: Mix salt, sodium ascorbate, monosodium glutamate (MSG), sodium nitrite, pepper, onion powder and ginger powder
<Manufacture of head meat sausage>
1. Steps to Remove Blood and Piglets
The foreign body of the head meat and the foreign body of the head meat were removed.
2. Ripening stage
100 parts by weight of the prepared safflower was mixed with 100 parts by weight of head meat, 4 parts by weight of spices, And 5 parts by weight of the composite dyestuff were put in a refrigerator and aged for 5 days at a refrigeration temperature of 2 to 5 DEG C (dwelling).
3. Boiling step and hair bone removal step
100 parts by weight of bare hair was put in a boiling tank and boiled thoroughly, and hair bones and foreign bodies were removed from the hair meat.
4. Chopping step
The head bone and the head meat from which the foreign body was removed were chipped to 8 mm.
5. Mixing step
7.2 parts by weight of boiled head meat, 3.5 parts by weight of spice, and 6.4 parts by weight of a composite dyestuff were put into a mixer equipped with six blades and ground and mixed.
6, filling step
The emulsified hair meat was filled with 1 kg of fibrous casings.
7. Sterilization step
The casing filled with hair meat was sterilized by boiling at 100 ° C for 40 minutes.
8. Cooling step
In the freezer (ICE), sausages filled with sterilized hair meat were cooled at a central temperature of 10 ° C or lower while being rolled at intervals of 5 minutes to prevent fat accumulation of the contents during cooling.
9. Packaging steps
The prepared meat sausage was packed.
[Test Example]
The inspection of the meat meat sausage prepared in the above example is shown in Fig. 1, and it is shown in Fig. 1 that it is made with sandwich and salad with vegetables and fruits, and as a result, it is excellent in chewing feeling and is well mixed with vegetables and fruits. I could confirm.
Further, as shown in Fig. 1, the hair meat sausage of the present invention is continuous in the inside, and it is confirmed that the hair meat sausage of the present invention is not only excellent in appearance but also excellent in chewing sensitivity.
Claims (2)
Head meat sausage.
The spices are a) Laurel 5 to 20, b) Clove 10 to 30, c) cumin (Cumin) 1 to 10 weight%, d) koriandeo (coriander) 1 to 10% by weight and e) NaNO 2, Pepper 70 to 95% by weight of a salt, MSG, sodium nitrite, and ascorbic acid salt, including pepper, mace, ginger, carudamon, marjoram, Sodium bicarbonate,
(B) is added in an amount of 2 to 7 parts by weight based on 100 parts by weight of hair meat, and the composite dyestuff agent is added in an amount of 3 to 10 parts by weight based on 100 parts by weight of head meat, Is 4 parts by weight based on 100 parts by weight of head meat and the composite dyestuff agent is 5 to 8 parts by weight based on 100 parts by weight of head meat.
(Method for manufacturing sausage of head meat).
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020150098168A KR101862573B1 (en) | 2015-07-10 | 2015-07-10 | Pork head sausage and method for preparing the same |
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| KR1020150098168A KR101862573B1 (en) | 2015-07-10 | 2015-07-10 | Pork head sausage and method for preparing the same |
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| Publication Number | Publication Date |
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| KR20170007633A KR20170007633A (en) | 2017-01-19 |
| KR101862573B1 true KR101862573B1 (en) | 2018-05-31 |
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| KR1020150098168A KR101862573B1 (en) | 2015-07-10 | 2015-07-10 | Pork head sausage and method for preparing the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210040544A (en) | 2019-10-04 | 2021-04-14 | (주)우진푸드 | Sausage using livestock by-products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100023318A1 (en) * | 2021-09-09 | 2023-03-09 | Salumificio Ricci Giuliano Di Natoli Nils E C S A S | METHOD FOR THE REDUCTION OF CHEMICAL ADDITIVATIONS IN THE PRODUCTION PROCESS OF SAUSAGES, NEEDLE FOR DRILLING THE CASINGS AND PRODUCTS OBTAINED |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101245187B1 (en) | 2010-12-29 | 2013-03-19 | 건국대학교 산학협력단 | Processing method of Low-fat blood sausage manufactured with pork head skin gelatin and wheat fiber |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210040544A (en) | 2019-10-04 | 2021-04-14 | (주)우진푸드 | Sausage using livestock by-products |
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