KR101936020B1 - Sterilizing and packing method for cold and room temperature storage of rectums and abomasums products - Google Patents
Sterilizing and packing method for cold and room temperature storage of rectums and abomasums products Download PDFInfo
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- KR101936020B1 KR101936020B1 KR1020180084254A KR20180084254A KR101936020B1 KR 101936020 B1 KR101936020 B1 KR 101936020B1 KR 1020180084254 A KR1020180084254 A KR 1020180084254A KR 20180084254 A KR20180084254 A KR 20180084254A KR 101936020 B1 KR101936020 B1 KR 101936020B1
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
-
- 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
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
-
- 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
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
- B65B31/024—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for wrappers or bags
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
- B65B55/10—Sterilising wrappers or receptacles prior to, or during, packaging by liquids or gases
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/12—Sterilising contents prior to, or during, packaging
- B65B55/16—Sterilising contents prior to, or during, packaging by irradiation
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Dispersion Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 막창제품의 냉장 보관이 가능한 살균 포장방법에 관한 것으로서, 더욱 상세하게는 막창제품을 제조하되 진공팩 포장한 후 열수 또는 스팀 살균방식을 이용한 살균 및 멸균 처리를 통해 기존 냉동보관에서 냉장 및 실온보관을 가능하게 하면서도 오랜기간 보관 및 유통 가능하게 하며 업소나 가정 또는 캠핑장 등지에서 해동과정없이 언제 어디서나 바로 구워 섭취할 수 있도록 하는 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법에 관한 것이다.The present invention relates to a germicidal packaging method capable of storing germicidal products in a refrigerated state, and more particularly, to a germicidal packaging method in which germicidal products are manufactured, packaged in a vacuum pack, and sterilized and sterilized using hot water or steam sterilization, The present invention relates to a sterilization and sterilization packaging method capable of preserving refrigerated and room-temperature products of a barbecue product which enables storage at a room temperature and enables storage and distribution over a long period of time, will be.
일반적으로 돼지막창(Rectums)은 돼지의 직장을 의미하고, 소막창(Abomasums)은 소의 제4위를 뜻하는 부위로서, 일반적으로 이를 통징하여 막창이라고 부르며, 주로 구이나 탕의 재료로 사용되는 식품이다.Rectums generally refer to the pig's rectum, while abomasums are the fourth region of the cow, generally called the gangbang, which is mainly used as a soup or soup. to be.
이러한 막창은 구웠을 때의 질감이 쫀득하고 씹을수록 감칠맛이 나기 때문에 구이로 인기가 많은 식품이며, 일반 살코기보다 칼슘성분이 월등히 많고 고단백 저콜레스테롤 식품으로서, 어린이의 성장부진 및 구루병에 좋고 성인들의 골다공증 및 골연화증 예방에도 큰 효과가 있으며 분해작용이 뛰어나 위벽 보호와 알콜 분해 및 소화 촉진에 도움을 주는 것으로 알려져 있다.It is very popular as a roasted food because it is rich in texture when grilled and chewy as it chews. It is a high-protein low-cholesterol food with a higher calcium content than normal lean meat. It is good for children's poor growth and rickets, And osteoporosis. It is known to help digestion and alcohol decomposition by protecting the stomach wall.
이에, 상기한 막창은 가정이나 캠핑장 등지에서도 구워 섭취할 수 있도록 양념 등을 혼합한 형태로 제조하여 포장한 후, 대부분이 냉동제품으로 유통이 이루어지고 있다.Accordingly, the above-mentioned gutters are manufactured and packed in the form of a mixture of spices and the like so that they can be consumed at home or camping sites, and most of them are distributed as frozen products.
하지만, 냉동제품은 냉동실에서 영하의 온도 조건으로 보관하여야 하는 불편함 및 막창을 섭취하고자 할 시 냉동상태에서 해동 처리하여야 하므로 시간이 소요되는 불편함 및 이를 방지하기 위해 미리 냉동실에서 꺼내어 놓아야 하는 불편함이 있었다.However, the frozen product must be stored in a freezing room at a sub-zero temperature condition, and when it is desired to be ingested, it must be thawed in a frozen state. Therefore, it is time consuming and inconvenient to be taken out of the freezing room .
또한, 냉동제품은 해동 처리시 물기가 많이 생성되므로 막창의 육질과 풍미를 제대로 즐길 수 없는 문제점이 있었으며, 종래에는 대장균이나 각종 병원성 세균 등에 의해 식중독균을 증식시킬 수 있어 냉장제품으로 제조하는 것을 꺼려하고 있는 실정에 있다.In addition, there is a problem in that the frozen product can not properly enjoy meat quality and flavor due to the generation of a large amount of water during the defrosting process. Conventionally, E. coli or various pathogenic bacteria can propagate food poisoning bacteria, In fact there is.
한편, 국내등록특허 제10-1593298호에서 막창을 원재료로 하여 훈제 식품으로 제조한 후 냉동 포장을 통해 업소용이나 가정용 냉동 포장식품으로 만드는 포장 막창을 제안 및 개시하고 있다.On the other hand, Korean Patent No. 10-1593298 proposes and discloses a pouch made of smoked food made from buckwheat as a raw material and then made into a frozen packaged food for business use or household use through freezing packaging.
본 발명은 막창제품을 제조하되 진공팩 포장한 후 열수 또는 스팀 살균방식을 이용한 살균 및 멸균 처리를 통해 기존 냉동보관에서 냉장 및 실온 보관을 가능하게 함은 물론 오랜기간 보관 및 유통을 가능하게 하며, 업소나 가정 또는 캠핑장 등지에서 해동과정없이 언제 어디서나 바로 구워 섭취할 수 있도록 하는 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법을 제공하는데 그 목적이 있다.The present invention makes it possible to store and store at a refrigerator and a room temperature in a conventional frozen storage through the sterilization and sterilization treatment using a hot water or steam sterilization method after manufacturing a buckwheat product and packaging it in a vacuum pack, The present invention provides a sterilization and sterilization packaging method that can be stored in a refrigerator or a room at room temperature in a barbecue product which can be bake instantly and at any time without any thawing process in a business, a home, or a camping site.
본 발명은 열수 또는 스팀 살균방식으로 일반 대장구균이나 세균을 사멸 처리함은 물론 열에 강한 병원성 세균인 살모넬라균이나 보틀리늄군 등까지도 사멸 처리할 수 있도록 하여 냉장상태에서도 장기간 보관할 수 있도록 하며, 살균 처리에 따른 에너지 과다 소비를 줄이면서 효율은 높일 수 있도록 한 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법을 제공하는데 그 목적이 있다.The present invention not only kills general colic bacteria and bacteria by hot water or steam sterilization method, but also can kill dead salmonella bacteria and bactriminium group which are heat-resistant pathogenic bacterium so that they can be stored for a long time even in a refrigerated state, The present invention provides a sterilization and sterilization packaging method capable of maintaining the refrigerator and the room temperature at the same time, so as to increase efficiency while reducing excessive energy consumption.
본 발명은 막창의 육질과 풍미를 제대로 즐길 수 있도록 한 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법을 제공하는데 그 목적이 있다.It is an object of the present invention to provide a sterilization and sterilization packaging method capable of storing a mung product which can be properly enjoyed in terms of meat quality and flavor, in a refrigerator and at room temperature.
상기의 목적을 달성하기 위한 본 발명에 따른 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법은, 막창원육을 이용하여 세척 및 조리를 통해 제조한 막창제품에 대해 냉동보관이 아닌 냉장보관을 가능하게 하는 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법에 있어서, (A) 막창원육을 세척하는 세척단계; (B) 정제수 90~110kg에 월계수잎 50~80g, 대파 140~180g, 다진마늘 50~80g, 다진생강 50~80g을 넣고 가열하여 끓임으로써 채수를 우러내는 채수 제조단계; (C) 상기 채수에 막창원육 90~110kg을 투입하고 가열하여 끓이는 막창원육 가열단계; (D) 상기 채수에 끓인 막창원육을 채수로부터 분리해낸 후 물기를 제거하는 탈수단계; (E) 상기 막창원육을 맥반석 위에 올려놓고 150~200℃에서 7~10분간 구워내는 맥반석 구이단계; (F) 상기 구운 막창을 3~5℃의 저온에서 냉각시키는 냉각단계; (G) 상기 냉각 처리된 구운 막창을 일정량씩 계량하여 파우치에 넣고 진공 포장하는 진공포장단계; (H) 상기 구운 막창에 대해 진공 포장상태에서 열수 또는 스팀 살균방식으로 살균 처리하는 살균단계;를 포함하며, 상기 살균단계에서는, 상기 구운 막창을 진공 포장한 파우치를 120~130℃의 온도조건을 갖는 열수 또는 스팀에 넣고 20~25분간 살균 처리하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a sterilization and sterilization packaging method which can be refrigerated and stored at room temperature, comprising the steps of: A method of sterilizing and sterilizing a germicidal product which can be refrigerated and stored at room temperature, comprising the steps of: (A) washing the germinal milieu; (B) a step of preparing water from 90 to 110 kg of purified water, boiling 50 to 80 g of laurel leaf, 140 to 180 g of garlic, 50 to 80 g of chopped garlic and 50 to 80 g of chopped ginger, (C) heating 90% to 110 kg of grated meats in the above water and heating the grated meats; (D) a dewatering step of removing the juice after boiling grated broth from the water from the boiled water; (E) baking the above-mentioned raw meat on a quartz stone and baking it at 150 to 200 ° C for 7 to 10 minutes; (F) a cooling step of cooling the baked brick at a low temperature of 3 to 5 ° C; (G) measuring a predetermined amount of the baked sash in the cooling process, placing the baked sash in a pouch, and vacuum packing the same; (H) a sterilizing step of sterilizing the baked sausage in a vacuum packed state by a hot water or steam sterilization method. In the sterilization step, the baked sausage is vacuum-packed and the pouch is heated at a temperature of 120 to 130 ° C And then sterilized for 20 to 25 minutes.
또한, 상기의 목적을 달성하기 위한 본 발명에 따른 막창제품의 냉장 보관이 가능한 살균 포장방법은, 막창원육을 이용하여 세척 및 조리를 통해 제조한 막창제품에 대해 냉동보관이 아닌 냉장보관을 가능하게 하는 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법에 있어서, (A) 막창원육을 세척하는 세척단계; (B) 정제수 90~110kg에 월계수잎 50~80g, 대파 140~180g, 다진마늘 50~80g, 다진생강 50~80g을 넣고 가열하여 끓임으로써 채수를 우러내는 채수 제조단계; (C) 상기 채수에 막창원육 90~110kg을 투입하고 가열하여 끓이는 막창원육 가열단계; (D) 상기 채수에 끓인 막창원육을 채수로부터 분리해낸 후 물기를 제거하는 탈수단계; (E) 상기 탈수단계를 거친 막창원육과 함께 양념을 교반기에 투입하고 교반 혼합하는 1차 양념혼합단계; (F) 상기 양념이 혼합된 양념막창원육을 3~5℃의 저온에서 1~2시간 숙성시키는 숙성단계; (G) 상기 숙성단계를 거친 양념막창원육을 맥반석 위에 올려놓고 150~200℃에서 7~10분간 구워내는 맥반석 구이단계; (H) 상기 구운 막창과 함께 양념을 교반기에 투입하고 교반 혼합하는 2차 양념혼합단계; (I) 상기 (H)단계를 통해 양념이 혼합된 구운 양념막창을 3~5℃의 저온에서 냉각시키는 냉각단계; (J) 상기 냉각 처리된 구운 양념막창을 일정량씩 계량하여 파우치에 넣고 진공 포장하는 진공포장단계; (K) 상기 구운 양념막창에 대해 진공 포장상태에서 열수 또는 스팀 살균방식으로 살균 처리하는 살균단계;를 포함하며, 상기 살균단계에서는, 상기 구운 막창을 진공 포장한 파우치를 120~130℃의 온도조건을 갖는 열수 또는 스팀에 넣고 20~25분간 살균 처리하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a sterilization and packaging method for refrigerated storage of gargoyle products, which comprises the steps of: A method of sterilizing and sterilizing a germicidal product which can be refrigerated and stored at room temperature, comprising the steps of: (A) washing the germinal meat; (B) a step of preparing water from 90 to 110 kg of purified water, boiling 50 to 80 g of laurel leaf, 140 to 180 g of garlic, 50 to 80 g of chopped garlic and 50 to 80 g of chopped ginger, (C) heating 90% to 110 kg of grated meats in the above water and heating the grated meats; (D) a dewatering step of removing the juice after boiling grated broth from the water from the boiled water; (E) a first seasoning mixing step in which the seasoning is put into a stirrer together with the raw meatstuff having been subjected to the dehydration step and stirred and mixed; (F) an aging step of aging the seasoned gruel mixed with the seasoning at a low temperature of 3 to 5 ° C for 1 to 2 hours; (G) baking of the seasoned gruel to the elbow and baking at 150 to 200 ° C for 7 to 10 minutes; (H) a second seasoning mixing step in which the seasoning is put into a stirrer together with the above-mentioned baked mushroom and stirring is performed; (I) a cooling step of cooling the roasted seasoning mixture mixed with the seasoning at a low temperature of 3 to 5 ° C through the step (H); (J) Vacuum packaging step of weighing a predetermined amount of the baked seasoning jam in the cooling process and putting it in a pouch and vacuum packing; (K) a sterilization step of sterilizing the baked seasoned sausage in a vacuum packed state by a hot water or steam sterilization method; and sterilizing the baked seasoned sausage by vacuum-packed pouches at a temperature of 120 to 130 ° C And then sterilized for 20 to 25 minutes.
여기에서, 상기 2차 양념혼합단계에서는, 양념과 구운 막창을 교반 혼합하는 과정에 253.7nm의 자외선파장을 조사하여 교반 혼합과 동시에 자외선 살균을 실시하거나; 또는 양념과 구운 막창을 교반 혼합한 이후에 253.7nm의 자외선파장을 조사하여 자외선 살균을 실시할 수 있다.Here, in the second seasoning mixing step, ultraviolet sterilization is performed simultaneously with agitation mixing by irradiating ultraviolet light having a wavelength of 253.7 nm in the process of mixing the seasoning and the baked gruel, Alternatively, after the seasoning and baked gruel are stirred and mixed, ultraviolet sterilization can be performed by irradiating ultraviolet light having a wavelength of 253.7 nm.
여기에서, 상기 세척단계에서는, 솔잎 또는 쑥에 천일염을 얹고 가열하여 3~4시간을 쪄낸 소금으로 막창원육을 2~3회 씻어낸 후 상기 소금에 재워 1~2시간 절이는 단계; 상기 소금에 씻어내고 절인 막창원육을 우유에 30~60분간 침지시키는 단계; 상기 우유에 침지시킨 막창원육을 분리해낸 후, 정제수로 세척하는 단계;로 실시할 수 있다.In the washing step, the salt of the pine needle or the mugwort is placed on the salt, the salt is heated for 3 to 4 hours, and the raw meat is washed 2-3 times with the salt, and the salt is placed on the salt for 1-2 hours. Washing with salt and immersing the pickled marinated guts in milk for 30 to 60 minutes; Separating the gland meat dipped in the milk and washing with purified water.
여기에서, 상기 세척단계에서는, 막창원육을 갈아놓은 방풍나물 또는 배추에 1~2시간 재워두거나 청주에 1~2시간 침지시키는 단계; 상기 막창원육을 분리해낸 후, 정제수로 세척하는 단계;로 실시할 수 있다.Herein, in the washing step, a step of putting on a bracken or Chinese cabbage ground for 1 to 2 hours or immersing in a sake for 1 to 2 hours; Separating the grated broth and then washing it with purified water.
여기에서, 상기 숙성단계에서는, 상기 양념이 혼합된 양념막창원육을 3~5℃의 저온에서 1~2시간 숙성시키되, 갈아놓은 배추 또는 무를 바닥에 깔고 그 위에 다시마를 얹은 후 다시마 위에 양념이 혼합된 양념막창원육을 넣은 상태에 다시 다시마를 얹고 그 위에 갈아놓은 배추 또는 무를 얹은 상태로 숙성시킬 수 있다.Here, in the aging step, the seasoned broth mixed with the sauce is aged at a low temperature of 3 to 5 ° C for 1 to 2 hours, and the ground cabbage or radish is laid on the floor, and then kelp is placed on the ground. You can mature it with the kelp on top of it and put the cabbage or radish grinded on it.
본 발명에 따르면, 막창제품을 제조하되 진공팩 포장한 후 열수 또는 스팀 살균방식을 이용한 살균 처리를 통해 기존 냉동보관에서 냉장 및 실온 보관을 가능하게 함은 물론 오랜기간(실온 유통일 경우 3개월, 냉장 유통일 경우 1개월) 보관 및 유통을 가능하게 하며, 업소나 가정 또는 캠핑장 등지에서 해동과정없이 언제 어디서나 바로 구워 섭취할 수 있게 할 수 있으며, 열수 또는 스팀 살균방식으로 살균 처리하므로 일반 대장구균이나 세균을 사멸 처리함은 물론 열에 강한 병원성 세균인 살모넬라균이나 보틀리늄군 등까지도 사멸 처리할 수 있어 냉장상태에서도 장기간 보관할 수 있으며 살균 처리에 따른 에너지 과다 소비를 줄이면서도 살균 및 멸균 효율은 높일 수 있는 유용함을 달성할 수 있다.According to the present invention, it is possible to store the frozen product at a refrigerator and a room temperature in a conventional frozen storage through a sterilization process using a hot water or steam sterilization method, It can be stored and circulated for 1 month in the case of refrigerated distribution. It can be brewed at any place, anywhere without any thawing process in business, home or camping area. It can be sterilized by hot water or steam sterilization method, And bacteria as well as heat-resistant pathogenic bacteria such as salmonella and bacterium, which can be stored for a long period of time under refrigeration conditions, and can reduce the excessive energy consumption due to the sterilization treatment, and increase sterilization and sterilization efficiency The usefulness of which can be achieved.
본 발명은 막창의 육질과 풍미를 제대로 즐길 수 있으면서 살균 및 멸균 처리에 의해 안전한 막창제품을 제공할 수 있는 유용함을 달성할 수 있다.The present invention can attain the usefulness of being able to provide a safe mouthwash product by sterilization and sterilization treatment while enjoying the meat quality and flavor of the mouthwash properly.
도 1은 본 발명의 실시예에 따른 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법을 나타낸 공정 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법을 나타낸 공정 순서도이다.FIG. 1 is a process flow chart showing a sterilization and sterilization packaging method in which a tongue product according to an embodiment of the present invention can be refrigerated and stored at room temperature.
FIG. 2 is a process flow chart showing a sterilization and sterilization packaging method capable of storing a muzzle product according to another embodiment of the present invention in a refrigerator and at room temperature.
본 발명에 대해 첨부한 도면을 참조하여 바람직한 실시예를 설명하면 다음과 같으며, 이와 같은 상세한 설명을 통해서 본 발명의 목적과 구성 및 그에 따른 특징들을 보다 잘 이해할 수 있게 될 것이다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. The present invention will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings.
본 발명의 실시예에 따른 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법은 도 1에 나타낸 바와 같이, 막창원육 세척단계(S1), 채수 제조단계(S2), 막창원육 가열단계(S3), 탈수단계(S4), 맥반석 구이단계(S5), 냉각단계(S6), 진공포장단계(S7), 살균단계(S8)를 포함하는 구성으로 이루어진다.As shown in FIG. 1, the germicidal and sterilizing packaging method capable of storing a germicidal product according to an embodiment of the present invention in a refrigerator and sterilized at room temperature includes a germinal washing step S1, a water producing step S2, , A dehydrating step S4, an elbow grinding step S5, a cooling step S6, a vacuum packaging step S7, and a sterilizing step S8.
상기 막창원육 세척단계(S1)는 막창원육을 세척하는 단계로서, 수돗물 또는 정제수로 세척할 수 있으며, 잡냄새 제거를 위해 녹차물이나 커피물로 세척할 수도 있다.The washing step S1 of the gut washing step is a step of washing the gut juice and may be washed with tap water or purified water, and may be washed with green tea or coffee water to remove the odor.
이때, 상기 막창원육 세척단계(S1)는 막창원육을 더욱 깨끗하게 세척하면서 잡냄새를 제거하도록 처리할 수 있다.At this time, the gut washing step (S1) can be performed so as to remove the odor while cleaning the gut meats more cleanly.
이를 위해, 솔잎 또는 쑥에 천일염을 얹고 가열하여 3~4시간을 쪄낸 소금으로 막창원육을 2~3회 씻어낸 후 상기 소금에 재워 1~2시간 절이는 단계와, 상기 소금에 씻어내고 절인 막창원육을 우유에 30~60분간 침지시키는 단계와, 상기 우유에 침지시킨 막창원육을 분리해낸 후 정제수로 2~3회 씻어내 세척하는 단계를 실시할 수 있다.For this purpose, the salt is added to the pine leaves or mugwort and heated, followed by heating for 3 to 4 hours with the salt, rinsing the sausage twice or three times, and then sipping the salt on the salt for 1 to 2 hours, washing with salt, To the milk for 30 to 60 minutes, separating the gruel from the gruel soaked in the milk, washing the gruel with purified water 2-3 times, and washing.
여기에서, 솔잎 또는 쑥에 쪄낸 소금은 솔잎향 또는 쑥향을 머금게 되고 이러한 솔잎향 또는 쑥향에 의해 막창원육으로부터 잡냄새를 제거 및 풍미를 증진시킬 수 있으며, 우유를 통해서는 우유에 함유된 카세인 및 지방 성분이 잡냄새를 없애주는 작용을 한다.Here, the salt pestle or mugwort-like salt has pine needles or mugwort, and the pine needles or mousse can remove the odor from the mackerel juice and improve the flavor. Through milk, casein and fat Ingredients work to eliminate odor.
또한, 다른 형태로는 막창원육을 갈아놓은 방풍나물 또는 배추에 1~2시간 재워두거나 청주에 1~2시간 침지시키는 단계와, 상기 막창원육을 분리해낸 후 정제수로 세척하는 단계를 통해 세척과 함께 잡냄새를 제거하는 작업을 실시할 수 있다.In another aspect, the method of the present invention includes the steps of putting on a bracken or Chinese cabbage ground for 1 to 2 hours or for 1 to 2 hours in sake, and washing the broth with purified water after washing It is possible to perform an operation for removing odor.
여기에서, 갈아놓은 방풍나물 또는 배추는 막창원육으로부터 잡냄새를 흡수하여 제거함은 물론 단맛을 제공하여 풍미를 증진시킬 수 있으며, 특히 방풍나물은 방풍나물이 갖는 특유의 향으로 막창원육의 잡냄새를 제거할 수 있고, 소화를 잘 되게 하는 작용을 한다.Here, the windshield sprouts or Chinese cabbage grinds can be absorbed and removed from the mouthwash meat to remove the odor, and the sweetness can be provided to enhance the flavor. In particular, the windshield sprout has a unique smell of windshield sprout, It can be removed, and it works well for digestion.
이때, 막창원육을 갈아놓은 방풍나물 또는 배추에 1~2시간 재워두거나 청주에 1~2시간 침지시키는 단계 이전에 솔잎 또는 쑥에 천일염을 넣고 가열하여 3~4시간을 쪄낸 소금으로 막창원육을 2~3회 씻어낸 후 상기 소금에 재워 1~2시간 절이는 단계를 전처리 과정으로 선행하여 실시할 수도 있다 할 것이다.At this time, before the step of immersing for 1 ~ 2 hours in a windshield or Chinese cabbage ground for 1 ~ 2 hours, put the pine needle or mugwort in a salt solution and heat it for 3 ~ 4 hours to boil the raw meat for 2 ~ 3 hours. ~ 3 rinses, and then putting the salt on the salt for 1 ~ 2 hours may be preceded by a pretreatment step.
여기에서, 상기 막창원육은 소막창 또는 돼지막창일 수 있다.Here, the gruel can be a small intestine or a pig intestine.
상기 채수 제조단계(S2)는 정제수 90~110kg에 월계수잎 50~80g, 대파 140~180g, 다진마늘 50~80g, 다진생강 50~80g을 솥에 넣고 가열하여 100℃ 이상에서 30~60분간 끓임으로써 채수를 우러내는 단계이다.The water-producing step (S2) comprises adding 50 to 80 g of laurel leaves, 140 to 180 g of laurel water, 50 to 80 g of chopped garlic and 50 to 80 g of chopped ginger to 90 to 110 kg of purified water, boiling for 30 to 60 minutes at 100 ° C. or higher This is the stage where the water is drawn.
이때, 상기 가열시는 보통 100~220℃의 온도라 할 수 있고, 필요에 따라 끓이는 시간에 대해 60분을 초과할 수도 있다.At this time, the heating may be performed at a temperature of 100 to 220 ° C., and may be longer than 60 minutes, depending on the boiling time, if necessary.
상기 막창원육 가열단계(S3)는 상기 끓인 채수가 있는 솥에 막창원육 90~110kg을 투입하고 가열하여 막창원육을 끓여 삶는 단계이다.In the heating step (S3), 90-110 kg of raw meat is put into a pot with boiling water and heated, and boiled and boiled raw meat is boiled.
이때, 막창원육이 90℃ 이상으로 될 때까지 끓이는 것이 바람직하며, 150~220℃에서 30~60분간 끓일 수 있다.At this time, it is preferable to boil until the gruel is 90 ° C or higher, and it can be boiled at 150 to 220 ° C for 30 to 60 minutes.
여기에서, 막창원육에 대해 온도계를 이용하여 체크할 수 있다.Here, the jujube can be checked using a thermometer.
여기에서, 상기 막창원육 가열단계(S3)에서는 상기 끓인 채수에 막창원육과 함께 소주 및 맥주를 추가 투입하여 가열함으로써 막창원육으로부터 잡냄새를 제거함과 더불어 막창원육의 육질을 부드러게 하는 작업을 실시할 수 있다.Herein, in the heating step S3 of the gruel, the soju and beer are added to the boiled water with the gruel meat and heated to remove the odor from the gruel, and the meat of the gruel is softened .
상기 탈수단계(S4)는 상기 채수를 이용하여 끓인 막창원육을 채수로부터 분리해낸 후 물기를 제거하는 단계이다.The dewatering step (S4) is a step of separating boiled grate from boiled water using the boiled water and removing water.
이때에는 채반 등을 이용하여 막창원육을 채수로부터 분리 및 물기를 제거할 수 있다.At this time, juvenile ginseng can be separated from the water and removed from the water using a teabag.
상기 맥반석 구이단계(S5)는 막창원육을 맥반석 기계의 맥반석 위에 올려놓고 150~200℃에서 7~10분간 구워내는 단계로서, 초벌구이하는 단계라 할 수 있다.The step of grinding the elvan (S5) is a step of baking the gruel at 150 to 200 DEG C for 7 to 10 minutes by placing the gruel of the gruel on the elbow of the elvan machine.
이때, 150~200℃의 온도에서 막창원육을 구워내므로 일반 대장구균이나 세균 또는 열에 강한 병원성 세균까지도 사멸할 수 있다.At this time, since the broodstock is baked at a temperature of 150 to 200 ° C, pathogenic bacteria resistant to general colic, bacteria or heat may be killed.
상기 냉각단계(S6)는 상기 맥반석 구이단계(S5)를 구운 막창을 냉장실에 넣고 3~5℃의 저온에서 냉각시키는 단계이다.The cooling step (S6) is a step of cooling the molten glass at a low temperature of 3 to 5 占 폚 by inserting the grate into the refrigerating chamber.
상기 진공포장단계(S7)는 상기 냉각단계(S6)를 통해 냉각시킨 구운 막창을 일정량씩 계량하여 파우치에 넣고 진공 포장하는 단계이다.The vacuum packaging step (S7) is a step of weighing the baked sash windows cooled through the cooling step (S6) by a predetermined amount, placing them in a pouch, and vacuum-packing them.
상기 살균단계(S8)는 상기 진공포장단계(S7)를 통해 구운 막창을 진공 포장한 상태의 파우치를 열수(끓인 물) 또는 스팀에 넣고 살균 처리하는 단계이다.The sterilization step S8 is a step of putting the pouch baked through the vacuum packaging step S7 in a vacuum-packed state into hot water (boiled water) or steam and disinfecting the pouch.
이때, 상기 살균단계(S8)는 구운 막창을 진공 포장한 파우치를 120~130℃의 온도조건을 갖는 열수 또는 스팀에 넣고 20~25분간 살균 처리함이 바람직하다.At this time, it is preferable that the sterilization step (S8) is a sterilization treatment for 20 ~ 25 minutes by putting the vacuum pouch of the baked gut in the hot water or steam having the temperature condition of 120 ~ 130 ℃.
여기에서, 상기 살균단계(S8)에서는 열수 또는 스팀 살균 처리함에 따라 구운 막창으로부터 일반 대장구균이나 세균을 사멸 처리함은 물론 내열성 병원성 세균인 살모넬라균이나 보틀리늄군 등까지도 모두 사멸 처리할 수 있게 되므로 냉장상태에서도 1개월, 실온에서는 3개월 정도 식중독균의 발생없이 장기간 보관할 수 있으며, 종래 고온증기살균방식에 비해 에너지 과다 소비를 줄이면서도 살균 및 멸균 효율은 높일 수 있는 장점을 제공할 수 있다.Here, in the sterilization step (S8), general warming or steam sterilization treatment can be used to kill general colic bacteria or bacteria from the baked gut, and also to treat the salmonella bacteria and bactriminium group, which are heat resistant pathogenic bacteria, It can be stored for a long time without generating food poisoning bacteria for about 1 month at room temperature and for about 3 months at room temperature and can provide an advantage that sterilization and sterilization efficiency can be increased while reducing energy over consumption as compared with the conventional high temperature steam sterilization method.
한편, 본 발명의 다른 실시예에 따른 막창제품의 냉장 보관이 가능한 살균 포장방법은 도 2에 나타낸 바와 같이, 막창원육 세척단계(S10), 채수 제조단계(S20), 막창원육 가열단계(S30), 탈수단계(S40), 1차 양념혼합단계(S50), 숙성단계(S60), 맥반석 구이단계(S70), 2차 양념혼합단계(S80), 냉각단계(S90), 진공포장단계(S100), 살균단계(S110)를 포함하는 구성으로 이루어진다.As shown in FIG. 2, the germicidal packaging method capable of refrigerated storage of the gutter product according to another embodiment of the present invention includes a gutter washing step S10, a water producing step S20, a gutter heating step S30, , A dehydrating step (S40), a primary seasoning mixing step (S50), an aging step (S60), an elbow grinding step (S70), a secondary seasoning mixing step (S80), a cooling step (S90), a vacuum packaging step (S100) , And a sterilization step (S110).
상기 막창원육 세척단계(S10) 내지 탈수단계(S40)까지는 이미 상술하게 설명한 막창원육 세척단계(S1) 내지 탈수단계(S4)와 동일하게 실시되는 것으로서, 이를 준용하기로 한다.The steps from the washing step S 10 to the step S 40 are the same as the washing step S 1 to the washing step S 4 described above.
상기 1차 양념혼합단계(S50)는 상기 탈수단계(S40)까지 마친 막창원육과 함께 양념을 교반기에 투입하고 교반 혼합하는 단계이다.The primary seasoning mixing step (S50) is a step of putting the seasoning together with the seasoning ingredients until the dewatering step (S40) into a stirrer and stirring and mixing.
이때, 교반기는 15~30분간 또는 그 이상을 가동하여 막창원육과 양념이 고르게 잘 혼합될 수 있게 한다.At this time, the agitator is operated for 15 to 30 minutes or more so that the gruel and seasoning can be mixed evenly.
여기에서, 상기 양념은 매콤한 맛과 단맛 및 고소함을 가미하며 풍미를 증진시킬 수 있도록 하기 위한 것으로서, 고추장 100중량부를 기준으로 고추가루 65~80중량부, 캡사이신 1~3중량부, 탄산음료 30~50중량부, 구연산 20~30중량부, 정제소금 1~5중량부, 다진마늘 50~60중량부, 다진양파 30~50중량부, 다진생강 20~30중량부, 물엿 40~50중량부, 참기름 1~3중량부, 후추 1-3중량부, 찹쌀가루 10~30중량부, 땅콩가루 10~20중량부, 들깨가루 10~30중량부, L-글루타민산나트륨 1-3중량부가 혼합된 조성으로 이루어지게 할 수 있다.Herein, the above seasonings are intended to enhance the flavor by adding spicy taste, sweet taste and high flavor. It is preferable that 65 to 80 parts by weight of red pepper powder, 1 to 3 parts by weight of capsaicin, 30 to 30 parts by weight of carbonated beverages, 50 to 60 parts by weight of chopped onion, 20 to 30 parts by weight of chopped ginger, 40 to 50 parts by weight of starch syrup, 20 to 30 parts by weight of citric acid, 1 to 5 parts by weight of purified salt, 1 to 3 parts by weight of sesame oil, 1-3 parts by weight of pepper, 10-30 parts by weight of glutinous rice powder, 10-20 parts by weight of peanut flour, 10-30 parts by weight of perilla seed powder and 1-3 parts by weight of sodium L-glutamate As shown in FIG.
상기 숙성단계(S60)는 상기와 같은 혼합 조성으로 이루어진 양념이 혼합된 양념막창원육을 용기에 담아 냉장실에 보관하여 저온 숙성시키는 단계이다.In the aging step (S60), the seasoned mackerel mixed with the seasoning mixed with the above-mentioned mixed composition is put in a container and kept in a cold storage room to mature at low temperature.
이때, 상기 숙성단계(S60)는 양념이 혼합된 양념막창원육에 대해 3~5℃의 저온에서 1~2시간 숙성시킴이 바람직하다.At this time, it is preferable that the aging step (S60) is aged at a low temperature of 3 to 5 DEG C for 1 to 2 hours for seasoned gruel mixed with seasoning.
여기에서, 상기 숙성단계(S60)에서는 상기와 같은 양념이 혼합된 양념막창원육을 용기에 넣은 상태에서 3~5℃의 저온에서 1~2시간 숙성시키되, 용기의 바닥에 갈아놓은 배추 또는 무를 깔고 그 위에 다시마를 얹은 후 다시마 위에 상기 양념이 혼합된 양념막창원육을 넣은 상태에 다시 다시마를 얹고 그 위에 갈아놓은 배추 또는 무를 얹은 상태로 숙성시킴으로써 숙성효율을 높여 양념이 막창원육에 더욱 잘 스며들게 하면서 막창원육의 육질에 대한 쫀득함을 보유하여 더욱 감칠맛을 느낄 수 있도록 처리할 수 있다.Here, in the aging step (S60), the above-mentioned seasoned gyoza broth is placed in a container and aged at a low temperature of 3 to 5 ° C for 1 to 2 hours. The cabbage or radish ground on the bottom of the container is laid On top of that, put the kelp on the kelp, put the kelp seasoning mixed with the above seasonings, put the kelp again and put it on top of the cabbage or radish put on top of the aging process by increasing the efficiency of aging, It can be processed so as to have a richness of meat quality of the raw meat to feel a more rich taste.
상기 맥반석 구이단계(S70)는 상기 숙성단계(S60)까지 마친 숙성 양념막창원육을 맥반석 기계의 맥반석 위에 올려놓고 150~200℃에서 7~10분간 구워내는 단계이다.The digging step (S70) is a step of placing the aged seasoned seasoned raw meat, which has been finished in the aging step (S60), on the elbow of the elvan stone machine and baking it at 150-200 ° C for 7-10 minutes.
이때, 150~200℃의 온도에서 양념막창원육을 구워내므로 일반 대장구균이나 세균 또는 열에 강한 병원성 세균까지도 사멸할 수 있다.At this time, since the broth is baked at a temperature of 150 to 200 ° C, common colic bacteria, bacteria or heat-resistant pathogenic bacteria can be killed.
상기 2차 양념혼합단계(S80)는 상기 맥반석 구이단계(S70)를 통해 구운 막창과 함께 상술한 조성을 갖는 양념을 다시 교반기에 투입하고 교반 혼합하는 단계로서, 교반기를 15~30분간 또는 그 이상 가동하여 막창원육과 양념이 고르게 잘 혼합될 수 있게 한다.In the second seasoning mixing step (S80), the seasoning having the above-mentioned composition is added to the stirrer together with the blinds baked through the elbow granulating step (S70), and the mixture is stirred and mixed. The stirrer is operated for 15 to 30 minutes or more So that the meat and seasoning can be mixed evenly.
이때, 상기 2차 양념혼합단계에서는 양념과 구운 막창을 교반 혼합하는 과정중에 253.7nm의 자외선파장을 조사하여 교반 혼합과 동시에 자외선 살균을 실시할 수 있으며, 때로는 양념과 구운 막창을 교반 혼합한 이후에 253.7nm의 자외선파장을 조사하여 자외선 살균을 실시할 수 있다.At this time, in the secondary sauce mixing step, ultraviolet ray sterilization can be performed simultaneously with mixing and agitation by irradiating ultraviolet rays having a wavelength of 253.7 nm during the stirring process of the seasoning and baked gruel, and sometimes, after mixing the seasoning and baked gruel, Ultraviolet ray sterilization can be performed by irradiating ultraviolet light having a wavelength of 253.7 nm.
여기에서, 자외선 살균을 통해서는 2차로 양념을 혼합함에 의해 발생할 수 있는 식중독균을 사전에 사멸 처리할 수 있다.Here, through the UV sterilization, the food poisoning bacteria which can be caused by mixing the sauce in the second place can be killed in advance.
상기 냉각단계(S90)는 상기 2차 양념혼합단계(S80)를 통해 양념이 혼합된 구운 양념막창을 냉각시키는 단계로서, 구운 양념막창을 냉장실에 넣고 3~5℃의 저온에서 냉각시키는 단계이다.The cooling step S90 is a step of cooling the baked seasoning sash mixed with the seasoning through the secondary seasoning mixing step (S80), wherein the baked seasoning sash is put into the freezing room and cooled at a low temperature of 3 to 5 ° C.
상기 진공포장단계(S100)는 상기 냉각단계(S90)를 통해 냉각시킨 구운 양념막창을 일정량씩 계량하여 파우치에 넣고 진공 포장하는 단계이다.The vacuum packaging step S100 is a step of weighing a predetermined amount of the baked seasoning sash cooled through the cooling step S90, putting it into the pouch, and vacuum packing.
상기 살균단계(S110)는 상기 진공포장단계(S100)를 통해 구운 양념막창을 진공 포장한 상태의 파우치를 열수(끓인 물) 또는 스팀에 넣고 살균 처리하는 단계이다.The sterilization step (S110) is a step of sterilizing the pouch, which is vacuum-packed through the vacuum packaging step (S100), into a hot water (boiled water) or steam.
이때, 상기 살균단계(S110)는 구운 양념막창을 진공 포장한 파우치를 120~130℃의 온도조건을 갖는 열수 또는 스팀에 넣고 20~25분간 살균 처리함이 바람직하다.At this time, it is preferable that the sterilization step (S110) is a sterilization treatment for 20 ~ 25 minutes by putting vacuum pouches of baked seasoned pouch into hot water or steam having a temperature condition of 120 ~ 130 ℃.
여기에서, 상기 살균단계(S110)에서는 열수 또는 스팀 살균 처리함에 따라 구운 양념막창으로부터 일반 대장구균이나 세균을 사멸 처리함은 물론 내열성 병원성 세균인 살모넬라균이나 보틀리늄군 등까지도 모두 사멸 처리할 수 있게 되므로 냉장상태에서도 1개월, 실온에서는 3개월 정도 식중독균의 발생없이 장기간 보관할 수 있으며, 종래 고온증기살균방식에 비해 에너지 과다 소비를 줄이면서도 살균 및 멸균 효율은 높일 수 있는 장점을 제공할 수 있다.In the sterilization step (S110), general colonic bacteria and bacteria are killed from the seasoned gruel by means of hot water or steam sterilization, and the heat-resistant pathogenic bacterium such as Salmonella and Botulinum can be killed Therefore, it can be stored for a long period of time without occurrence of food poisoning bacteria for about one month at room temperature and at room temperature for a long time, and it is possible to provide an advantage that sterilization and sterilization efficiency can be increased while reducing energy over consumption as compared with the conventional high temperature steam sterilization method.
한편, 본 발명의 실시예에 따른 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법에 의해 완성되는 막창제품(실시예 1)(실시예 2)에 대해 살균 및 멸균 효과를 검사하였으며, 표 1에 그 검사결과를 나타내었다.Meanwhile, the sterilization and sterilization effect of the gutted product (Example 1) (Example 2) completed by the sterilization and sterilization packaging method capable of storing the gutted product according to the embodiment of the present invention was examined, 1 shows the results of the test.
이때, 살균효과를 위한 미생물 수 측정은 총균에 대해 평판한천배지, 내열성균(바실러스균주)에 대해 티에스에이배지, 진균(공팡이 및 효모)에 대해 감자한천배지를 사용하여 30℃에서 24시간 배양 후 클론 계수방법으로 분석하였다.At this time, the microorganism count for the bactericidal effect was measured by using a potato agar medium for the T. ai medium, fungus (yeast and fungi) for the flat agar medium, heat-resistant bacteria (Bacillus strain) Clon counting method.
(실시예 1)(Example 1)
솥에 정제수 100kg, 월계수잎 60g, 대파 150g, 다진마늘 60g, 다진생강 60g을 넣고 가열하여 끓는 상태에서 40분을 더 끓여 채수를 제조하고, 여기에 깨끗하게 세척한 막창원육 100kg을 투입하여 끓인 후 채반을 통해 막창원육을 채수로부터 분리해낸 후 물기를 제거한 상태에 막창원육을 맥반석기계에 올려놓고 150℃에서 10분간 구워내 구운 막창을 제조하였으며, 이러한 구운 막창을 진공포장 및 살균 처리하였다.100kg of purified water, 60g of laurel leaves, 150g of chopped garlic, 60g of chopped garlic and 60g of chopped ginger were heated and boiled for an additional 40 minutes to prepare a water sample. 100kg of grated meats were cleaned and boiled, , The raw meat was removed from the water, and the raw meat was placed on the Mackin stone machine with the water removed. The baked mackerel was baked at 150 ° C for 10 minutes. The baked mackerel was vacuum packaged and sterilized.
이때, 열수살균방식으로 125℃의 열수 또는 스팀에 20분간 살균 및 멸균 처리한 막창제품에 대해 살균 및 멸균 효과를 검사하였다.At this time, the sterilization and sterilization effect of the gland product which was sterilized and sterilized for 20 minutes in hot water or steam at 125 ° C by hot water sterilization method was examined.
(실시예 2)(Example 2)
솥에 정제수 100kg, 월계수잎 60g, 대파 150g, 다진마늘 60g, 다진생강 60g을 넣고 가열하여 끓는 상태에서 40분을 더 끓여 채수를 제조하고, 여기에 깨끗하게 세척한 막창원육 100kg을 투입하여 끓인 후 채반을 통해 막창원육을 채수로부터 분리해낸 후 물기를 제거한 상태에 막창원육과 함께 양념을 교반기에 투입하여 15분간 혼합하였으며, 이렇게 양념이 혼합된 양념막창원육을 용기에 담아 냉장실에 넣고 5℃의 저온에서 1시간 숙성시킨 후 숙성된 양념막창원육을 맥반석기계에 올려놓고 150℃에서 10분간 구워내 구운 막창을 제조하였으며, 이러한 구운 막창과 함께 양념을 교반기에 투입한 후 15분간 혼합한 것을 진공포장하고 살균 및 멸균 처리하였다.100kg of purified water, 60g of laurel leaves, 150g of chopped garlic, 60g of chopped garlic and 60g of chopped ginger were heated and boiled for an additional 40 minutes to prepare a water sample. 100kg of grated meats were cleaned and boiled, After removing the juice from the juice, the juice was squeezed out of the juice, and the seasoning was added to the agitator with the juice and the mixture was mixed for 15 minutes. The seasoned juice of the seasoned mixture was put into a refrigerator, After aging for 1 hour, the aged seasoned gruel was poured on a Mackinel machine and baked at 150 ° C for 10 minutes to prepare baked gruel. These spices were put into a stirrer and mixed for 15 minutes. And sterilized.
이때, 열수살균방식으로 125℃의 열수 또는 스팀에 20분간 살균 및 멸균 처리한 막창제품에 대해 살균 및 멸균 효과를 검사하였다.At this time, the sterilization and sterilization effect of the gland product which was sterilized and sterilized for 20 minutes in hot water or steam at 125 ° C by hot water sterilization method was examined.
상기 표 1을 통해 확인할 수 있는 바와 같이, 본 발명에서의 살균 및 멸균 처리방식에 의한 막창제품에서 실시예 1 및 실시예 2 모두 살균 및 멸균 처리에 따라 총균, 내열성균, 진균이 사멸되어 발견되지 않았으며, 살균 및 멸균 후 5℃에서 15일 냉장보관한 막창제품에 대해서도 총균과 내열성균 및 진균의 생육이 관찰되지 않았으며, 냉장 및 실온 보관이 가능한 상태임을 보여주고 있다.As can be seen from the above Table 1, the germicidal product according to the present invention was killed and killed by the sterilization and sterilization treatment in both Example 1 and Example 2, And no growth of germs, heat-resistant bacterium and fungi was observed in the case of germinated product which was stored at 5 ° C for 15 days after sterilization and sterilization, and it is possible to store in the refrigerator and room temperature.
이에 따라, 본 발명에서는 냉장 및 실온 상태에서도 장기간 보관할 수 있는 막창제품을 제공할 수 있다.Accordingly, the present invention can provide a buckle product which can be stored for a long period of time even in a refrigerated and room temperature state.
이상에서 설명한 실시예는 본 발명의 바람직한 실시예를 설명한 것에 불과하고 이러한 실시예에 극히 한정되는 것은 아니며, 본 발명의 기술적 사상과 청구범위 내에서 이 기술분야의 당해업자에 의하여 다양한 수정과 변형 또는 단계의 치환 등이 이루어질 수 있다 할 것이며, 이는 본 발명의 기술적 범위에 속한다 할 것이다.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 invention as defined by the appended claims. And the like can be made, and it will be within the technical scope of the present invention.
Claims (6)
(A) 막창원육을 세척하는 세척단계; (B) 정제수 90~110kg에 월계수잎 50~80g, 대파 140~180g, 다진마늘 50~80g, 다진생강 50~80g을 넣고 가열하여 끓임으로써 채수를 우러내는 채수 제조단계; (C) 상기 채수에 막창원육 90~110kg을 투입하고 가열하여 끓이는 막창원육 가열단계; (D) 상기 채수에 끓인 막창원육을 채수로부터 분리해낸 후 물기를 제거하는 탈수단계; (E) 상기 막창원육을 맥반석 위에 올려놓고 150~200℃에서 7~10분간 구워내는 맥반석 구이단계; (F) 상기 구운 막창을 3~5℃의 저온에서 냉각시키는 냉각단계; (G) 상기 냉각 처리된 구운 막창을 일정량씩 계량하여 파우치에 넣고 진공 포장하는 진공포장단계; (H) 상기 구운 막창에 대해 진공 포장상태에서 열수 또는 스팀 살균방식으로 살균 및 멸균 처리하는 살균단계; 를 포함하며,
상기 세척단계에서는,
쑥에 천일염을 얹고 가열하여 3~4시간을 쪄낸 소금으로 막창원육을 2~3회 씻어낸 후 상기 쑥에 천일염을 얹고 가열하여 3~4시간을 쪄낸 소금에 재워 1~2시간 절이는 단계와 상기 쑥에 천일염을 얹고 가열하여 3~4시간을 쪄낸 소금에 씻어내고 절인 막창원육을 우유에 30~60분간 침지시키는 단계 및 상기 우유에 침지시킨 막창원육을 분리해낸 후 정제수로 세척하는 단계로 세척하거나, 또는 막창원육을 갈아놓은 방풍나물에 1~2시간 재워두는 단계와 상기 막창원육을 분리해낸 후 정제수로 세척하는 단계로 세척하는 방식 중에서 어느 하나를 선택 처리하고;
상기 살균단계에서는,
상기 구운 막창을 진공 포장한 파우치를 120~130℃의 온도조건을 갖는 열수 또는 스팀에 넣고 20~25분간 살균 및 멸균 처리하는 것을 특징으로 하는 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법.The present invention relates to a sterilization and sterilization packaging method capable of refrigerated and stored at room temperature in a gut product which enables refrigerated storage instead of freezing storage for gut products manufactured through washing and cooking using gut meat,
(A) a washing step of washing the gut meats; (B) a step of preparing water from 90 to 110 kg of purified water, boiling 50 to 80 g of laurel leaf, 140 to 180 g of garlic, 50 to 80 g of chopped garlic and 50 to 80 g of chopped ginger, (C) heating 90% to 110 kg of grated meats in the above water and heating the grated meats; (D) a dewatering step of removing the juice after boiling grated broth from the water from the boiled water; (E) baking the above-mentioned raw meat on a quartz stone and baking it at 150 to 200 ° C for 7 to 10 minutes; (F) a cooling step of cooling the baked brick at a low temperature of 3 to 5 ° C; (G) measuring a predetermined amount of the baked sash in the cooling process, placing the baked sash in a pouch, and vacuum packing the same; (H) a sterilization step of sterilizing and sterilizing the baked gut in a vacuum packed state by hot water or steam sterilization; / RTI >
In the cleaning step,
The mugwort is heated with salt and steamed for 3 to 4 hours, and then the mugwort is washed 2-3 times, then the salt of mugwort is placed on the mugwort, and the mixture is heated for 3 to 4 hours, soaking in salt for 1 to 2 hours, Washing with salt of steamed mugwort for 3 ~ 4 hours, immersing the marinated giblets in milk for 30 to 60 minutes, separating the giblets immersed in the milk and washing with purified water , Or a step of putting on a windshield wiped with grated meats for 1 to 2 hours, and a step of washing the gutted meats by washing with purified water after selecting the gutted meats;
In the sterilization step,
And sterilization and sterilization are carried out for 20 to 25 minutes by adding the vacuum pouch of the baked gut in a hot water or steam having a temperature condition of 120 to 130 DEG C and sterilizing and sterilizing the product for sterilization and sterilization .
(A) 막창원육을 세척하는 세척단계; (B) 정제수 90~110kg에 월계수잎 50~80g, 대파 140~180g, 다진마늘 50~80g, 다진생강 50~80g을 넣고 가열하여 끓임으로써 채수를 우러내는 채수 제조단계; (C) 상기 채수에 막창원육 90~110kg을 투입하고 가열하여 끓이는 막창원육 가열단계; (D) 상기 채수에 끓인 막창원육을 채수로부터 분리해낸 후 물기를 제거하는 탈수단계; (E) 상기 탈수단계를 거친 막창원육과 함께 양념을 교반기에 투입하고 교반 혼합하는 1차 양념혼합단계; (F) 상기 양념이 혼합된 양념막창원육을 3~5℃의 저온에서 1~2시간 숙성시키는 숙성단계; (G) 상기 숙성단계를 거친 양념막창원육을 맥반석 위에 올려놓고 150~200℃에서 7~10분간 구워내는 맥반석 구이단계; (H) 상기 구운 막창과 함께 양념을 교반기에 투입하고 교반 혼합하는 2차 양념혼합단계; (I) 상기 (H)단계를 통해 양념이 혼합된 구운 양념막창을 3~5℃의 저온에서 냉각시키는 냉각단계; (J) 상기 냉각 처리된 구운 양념막창을 일정량씩 계량하여 파우치에 넣고 진공 포장하는 진공포장단계; (K) 상기 구운 양념막창에 대해 진공 포장상태에서 열수 또는 스팀 살균방식으로 살균 및 멸균 처리하는 살균단계; 를 포함하며,
상기 세척단계에서는,
쑥에 천일염을 얹고 가열하여 3~4시간을 쪄낸 소금으로 막창원육을 2~3회 씻어낸 후 상기 쑥에 천일염을 얹고 가열하여 3~4시간을 쪄낸 소금에 재워 1~2시간 절이는 단계와 상기 쑥에 천일염을 얹고 가열하여 3~4시간을 쪄낸 소금에 씻어내고 절인 막창원육을 우유에 30~60분간 침지시키는 단계 및 상기 우유에 침지시킨 막창원육을 분리해낸 후 정제수로 세척하는 단계로 세척하거나, 또는 막창원육을 갈아놓은 방풍나물에 1~2시간 재워두는 단계와 상기 막창원육을 분리해낸 후 정제수로 세척하는 단계로 세척하는 방식 중에서 어느 하나를 선택 처리하고;
상기 1차 양념혼합단계 또는 2차 양념혼합단계에서는 고추장 100중량부를 기준으로 고추가루 65~80중량부, 캡사이신 1~3중량부, 탄산음료 30~50중량부, 구연산 20~30중량부, 정제소금 1~5중량부, 다진마늘 50~60중량부, 다진양파 30~50중량부, 다진생강 20~30중량부, 물엿 40~50중량부, 참기름 1~3중량부, 후추 1-3중량부, 찹쌀가루 10~30중량부, 땅콩가루 10~20중량부, 들깨가루 10~30중량부, L-글루타민산나트륨 1-3중량부가 혼합된 조성으로 이루어진 양념을 혼합하며;
상기 살균단계에서는,
상기 구운 막창을 진공 포장한 파우치를 120~130℃의 온도조건을 갖는 열수 또는 스팀에 넣고 20~25분간 살균 및 멸균 처리하는 것을 특징으로 하는 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법.The present invention relates to a sterilization and sterilization packaging method capable of refrigerated and stored at room temperature in a gut product which enables refrigerated storage instead of freezing storage for gut products manufactured through washing and cooking using gut meat,
(A) a washing step of washing the gut meats; (B) a step of preparing water from 90 to 110 kg of purified water, boiling 50 to 80 g of laurel leaf, 140 to 180 g of garlic, 50 to 80 g of chopped garlic and 50 to 80 g of chopped ginger, (C) heating 90% to 110 kg of grated meats in the above water and heating the grated meats; (D) a dewatering step of removing the juice after boiling grated broth from the water from the boiled water; (E) a first seasoning mixing step in which the seasoning is put into a stirrer together with the raw meatstuff having been subjected to the dehydration step and stirred and mixed; (F) an aging step of aging the seasoned gruel mixed with the seasoning at a low temperature of 3 to 5 ° C for 1 to 2 hours; (G) baking of the seasoned gruel to the elbow and baking at 150 to 200 ° C for 7 to 10 minutes; (H) a second seasoning mixing step in which the seasoning is put into a stirrer together with the above-mentioned baked mushroom and stirring is performed; (I) a cooling step of cooling the roasted seasoning mixture mixed with the seasoning at a low temperature of 3 to 5 ° C through the step (H); (J) Vacuum packaging step of weighing a predetermined amount of the baked seasoning jam in the cooling process and putting it in a pouch and vacuum packing; (K) a sterilization step of sterilizing and sterilizing the baked seasoned sausage in a vacuum packed state by a hot water or steam sterilization method; / RTI >
In the cleaning step,
The mugwort is heated with salt and steamed for 3 to 4 hours, and then the mugwort is washed 2-3 times, then the salt of mugwort is placed on the mugwort, and the mixture is heated for 3 to 4 hours, soaking in salt for 1 to 2 hours, Washing with salt of steamed mugwort for 3 ~ 4 hours, immersing the marinated giblets in milk for 30 to 60 minutes, separating the giblets immersed in the milk and washing with purified water , Or a step of putting on a windshield wiped with grated meats for 1 to 2 hours, and a step of washing the gutted meats by washing with purified water after selecting the gutted meats;
In the first seasoning mixing step or the second seasoning mixing step, 65 to 80 parts by weight of red pepper powder, 1 to 3 parts by weight of capsaicin, 30 to 50 parts by weight of carbonated drinks, 20 to 30 parts by weight of citric acid, 1 to 5 parts by weight of salt, 50 to 60 parts by weight of chopped garlic, 30 to 50 parts by weight of chopped onion, 20 to 30 parts by weight of chopped ginger, 40 to 50 parts by weight of starch syrup, 1 to 3 parts by weight of sesame oil, 10 to 30 parts by weight of glutinous rice flour, 10 to 20 parts by weight of peanut flour, 10 to 30 parts by weight of perilla seed flour and 1 to 3 parts by weight of sodium L-glutamate are mixed;
In the sterilization step,
And sterilization and sterilization are carried out for 20 to 25 minutes by adding the vacuum pouch of the baked gut in a hot water or steam having a temperature condition of 120 to 130 DEG C and sterilizing and sterilizing the product for sterilization and sterilization .
상기 2차 양념혼합단계에서는,
양념과 구운 막창을 교반 혼합하는 과정에 253.7nm의 자외선파장을 조사하여 교반 혼합과 동시에 자외선 살균을 실시하거나;
또는 양념과 구운 막창을 교반 혼합한 이후에 253.7nm의 자외선파장을 조사하여 자외선 살균을 실시하는 것을 특징으로 하는 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법.3. The method of claim 2,
In the secondary seasoning mixing step,
The ultraviolet ray sterilization is performed at the same time as the mixing with stirring by irradiating ultraviolet rays of 253.7 nm in the course of stirring and mixing the seasonings and the baked guts;
Or saffron and baked gruel are agitated and then irradiated with an ultraviolet ray of 253.7 nm to perform ultraviolet sterilization. The sterilization and sterilization packaging method according to claim 1,
상기 숙성단계에서는,
상기 양념이 혼합된 양념막창원육을 3~5℃의 저온에서 1~2시간 숙성시키되, 갈아놓은 배추 또는 무를 바닥에 깔고 그 위에 다시마를 얹은 후 다시마 위에 양념이 혼합된 양념막창원육을 넣은 상태에 다시 다시마를 얹고 그 위에 갈아놓은 배추 또는 무를 얹은 상태로 숙성시키는 것을 특징으로 하는 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법.3. The method of claim 2,
In the aging step,
The seasoned mackerel mixed with the above season is matured at a low temperature of 3 to 5 ° C for 1 to 2 hours, and the ground Chinese cabbage or radish is laid on the floor, then the kelp is placed on the ground and the seasoned mackerel mixed with seasoning is put on the kelp And then aging the cabbage or mulch on top of the kelp and putting the cabbage or radish on it.
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| KR101593298B1 (en) * | 2014-04-01 | 2016-02-18 | 조용환 | Method for manufacturing smoked chitterlings and Packaged chitterlings thereby |
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| KR101593298B1 (en) * | 2014-04-01 | 2016-02-18 | 조용환 | Method for manufacturing smoked chitterlings and Packaged chitterlings thereby |
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