KR20120048993A - Method for making a sausage including red pepper and edodes powder - Google Patents
Method for making a sausage including red pepper and edodes powder Download PDFInfo
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- KR20120048993A KR20120048993A KR1020100110527A KR20100110527A KR20120048993A KR 20120048993 A KR20120048993 A KR 20120048993A KR 1020100110527 A KR1020100110527 A KR 1020100110527A KR 20100110527 A KR20100110527 A KR 20100110527A KR 20120048993 A KR20120048993 A KR 20120048993A
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Classifications
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a method of manufacturing a sausage with shiitake mushrooms and jalapeno pepper, which is prepared by cutting and grinding raw meats of pork and meat, and then adding shiitake mushrooms and jalapeño pepper, which are natural foods, to the mushrooms. It stimulates the production of endorphins and improves mood, stimulates the stomach, promotes the secretion of body fluids, and the soft texture is combined, so that it can be easily consumed by all ages.
The method adopts fresh and cold stored pork as raw material for sausage, and separates red meat and fat as much as possible to increase the cohesion of raw meat, and removes tendon and muscle membrane to remove raw meat of sausage. Trimming stage of trimming; Increasing the preservation of raw meat and improving the flavor, binding strength and water retention, and appropriately mixed the salt (NaCl) and the coloring agent (KNO 3 , NaNO 2, etc.) to the raw material selected for processing 1 ~ 1 ~ in the refrigerator at 2 ~ 4 ℃ A dyeing step of dyeing for 3 days; Raw meats of sausages such as pork and tenderloin, which are separated from red meat and fat through the processes of the shaping step (S1) and the salting step (S2), removing tendons and muscle membranes, and dyed for some time in a refrigerating chamber. 4 pieces of raw meat are cut into proper size and finely ground by ordinary grinding device, or raw meat is cut into 4? Compacting step of adding seasoning and the like after a seasoning process such as salt (tablet salt) for adding salt and ice to the ground meat, which is easily cut and ground to a size of 6 cm; In the compacting step (S3), various kinds of seasonings are added to the raw meat, which is chopped, and then washed with shiitake mushrooms. step; An emulsion step of cutting the raw material meat with the additives mixed in the mixing step again to increase binding property and emulsify to produce an emulsion as a sausage semi-finished product; And a molding step of molding the raw meat, to which the natural food is added, through the forming mold having a predetermined shape and shape, to form a predetermined shape.
Description
The present invention relates to a method of manufacturing a sausage with shiitake mushroom and jalapeno pepper, and more particularly, by cutting and grinding raw meat of pork and meat, adding shiitake mushroom and jalapeno pepper, which are natural foods, to make mushrooms unique. The present invention relates to a method for preparing sausages containing shiitake mushrooms and jalapeno peppers with specialized properties that promote medicinal effects and endorphins, improve mood, stimulate the stomach and promote the secretion of body fluids.
As consumers' perceptions of health change, global food consumption patterns are shifting to low-fat meat products, low-fat functional foods such as low-fat milk and fish, while the production and consumption of low-fat meat products is prevalent. Since fats play an important role in flavor and texture, development of low-fat meat products with enhanced taste, flavor, and texture is required to satisfy consumers' desire for low fat and low salt foods.
Recently, the consumption of processed foods that can be easily and conveniently cooked and eaten in accordance with the establishment of western-style eating habits that enjoy meat and the busy modern life is increasing day by day. In particular, processed meat products such as ham and sausage are rising almost every day even on today's table, and children and adolescents with strong growth and development tend to prefer meat products such as ham and sausage.
Commonly known sausages are cut into raw meat, such as pork or beef, to an appropriate size, and salted and added with nitrates. After about 24 to 48 hours, the seasonings and seasonings such as spices and spices are mixed well. It is prepared by boiling or steaming with hot water while filling.
Sausages are typically salted crumbs, kneaded with seasonings or spices, and then stuffed into the intestines or round molds of livestock, which are divided into dry and domestic sausages, depending on the water content.
Salami, a dry sausage, is made by filling intestines with beef, pork oil, spices and red wine, and then drying for two to three months.
Domestic sausages include Frankfurter sausages, Vienna sausages and Bologna sausages. Frankfurter sausages are made of elongated cylinders made from pork shoulders and intestines. Vienna sausages are made from beef and pork, mainly filled with sheep's intestines, and are lined with 4.5cm long sausages.
Sausages, which are divided into various types according to the type of meat used, parts, and methods of making meat, are widely used in the form of stocks or corrosion in many countries around the world.
Sausage manufacturing process is manufactured according to each country, region, characteristics and wind speed according to each other's distinctive method, and commonly known sausages are cut and ground raw meat such as pork and beef to the appropriate size and seasoned with salt and seasoning And spices), which are processed in hot water or boiled in a predetermined case after being added to a predetermined case, and mainly used for raw meat such as pork, beef, lamb, starch, cheese, green peas, eggs, and milk. In general, salt and ice are added to meat (raw meat), kneaded for a predetermined time, mixed until the temperature reaches a suitable temperature (3 ℃), and fat, fatty meat, raw meat, various seasonings and ice are mixed. It is added to knead for a predetermined time and mixed again until the temperature (12 ° C.) is prepared.
In particular, domestically, the manufacturing method of North America is used as it is, and non-meat and ice are simultaneously added to raw meat (meat) and mixed for several minutes until it reaches 12 ° C.
As described above, various sausages manufactured by various methods include a large amount of fat (fatty acid) in raw meat (pork) such as pork and beef, which are used as main ingredients. Ingestion of cholesterol and obesity is a cause of obesity, there is a problem that causes the adult disease.
In addition, the sausage prepared above is easy and easy to cook and eat, along with the relatively high calories compared to other foods to promote growth and development, while also having the advantage of a high energy source, fat (mainly, saturated fatty acids) Not to mention the problem of nutritional imbalance, if you overdose this excess sausage every day, which causes various heart diseases or high cholesterol, various vascular diseases such as hypertension and stroke, and adults who are becoming social problems these days. Obesity, adult diabetes, as well as childhood obesity or childhood diabetes has a problem that can be caused.
In order to solve this problem, in recent years, by replacing some of the meat extenders or binders with some vegetable substances, the texture of the meat products can be similar to that of the conventional meat products, and the production cost can be reduced. The development of meat products is active.
Shiitake mushroom (Lentinus edodes, Shiitake mushroom) is an edible mushroom belonging to the family of the Democratic Mushrooms. It grows in the dry branches of hardwoods such as oaks in the wild. Domestic shiitake mushrooms produced 21,545 tons of fresh shiitake mushrooms as of 2002, and their production is continuously increasing. Shiitake mushroom is a low calorie high protein food with high content of essential amino acids. It contains various essential nutrients, minerals such as calcium, phosphorus and iron, vitamins (A, B1, B2, C and E) and unsaturated fatty acids. It has a unique scent by the compound lethionine.
Shiitake mycelium has the effect of inhibiting the growth of cancer cells, and other pharmacological effects of shiitake mushrooms are known to reduce blood cholesterol, weight loss, and blood sugar lowering effects. In addition, antibacterial substances can be extracted from shiitake mushrooms and used as food preservatives. Due to the beneficial effects as described above, the cultivation and consumption for the use of health food rather than edible in recent years has increased rapidly.
On the other hand, shiitake mushrooms have a unique taste and aroma when they are dried. In the case of long-term storage, they can absorb moisture in the air and affect the quality. Therefore, the shiitake mushroom is dried and stored in a hot air drying method that can be dried in a short time. It is becoming.
Also, Mexican peppers have a strong spicy taste, thick meat, and a crispy chewing taste. It is mainly used as a pickle pepper that is eaten along with western foods. It is a Mexican pepper that has a stronger spicy taste than Cheongyang pepper in Korea. There are yellow and green, yellow is more spicy than green, and hot is cooked whole rather than thinly sliced. Cheongyang pepper tastes spicy from the moment it is bitten, but jalapeno has the difference that it tastes spicy slowly in the mouth. In Latin America, such as Mexico, they are either raw or pickled.
Pickle pepper is consumed in Korea as a processed food eaten with western food. Pickled pepper has a more stimulating taste, thicker flesh, and more chewy taste than regular peppers. Jalapenos make up the majority of pickle peppers consumed in Korea. The sierra fuego and thumb pepper varieties of the jalapeno system are open to the grassland and adapt well to the climate of Korea. After flowering, it is harvested with green peppers after about 20 days, and it can be harvested if it grows to 6 ~ 7㎝ long and weighs about 10 ~ 20g.
Jalapeño, with spaghetti, pizza or tacos, is a unique spicy flavor that makes your appetite fresh. Roasted jalapenos are dried and called chipotle. Chippottle is usually a bit deeper than jalapenos, and is one of the seasonings used in Mexican cuisine to make it spicy.
The present invention was completed to present a sausage added shiitake mushroom and jalapeno pepper as described above.
The present invention has been made to solve the above problems, the object is to cut and grind the meat and pork raw meat and then add the natural foods shiitake mushrooms and jalapeno pepper, the medicinal effect of the mushroom is a characteristic characteristic The present invention provides a method for producing sausages with shiitake mushrooms and jalapeno peppers with specialized properties that promote endorphin production to improve mood, stimulate the stomach and promote the secretion of body fluids.
In addition, the present invention is aimed at changing consumer needs and diversification and high-end meat products in the future, by adding mushrooms as a raw material of sausage, by preparing a product through mixing, filling, smoking, heating process meat, shiitake mushrooms and Its purpose is to produce sausages excellent in texture, functionality and palatability through the process of using Jalifaño pepper as the main raw material.
According to a feature of the present invention for achieving the above object, by adopting fresh and low-temperature storage pork as raw material of sausage, in order to increase the binding force of raw meat, separating red meat and fat as possible, tendon (tendon) and fascia (Structural step of trimming the raw meat of sausage by removing the (muscle membrane); Increasing the preservation of raw meat and improving the flavor, binding strength and water retention, and appropriately mixed the salt (NaCl) and the coloring agent (KNO 3 , NaNO 2, etc.) to the raw material selected for processing 1 ~ 1 ~ in the refrigerator at 2 ~ 4 ℃ A dyeing step of dyeing for 3 days; Raw meats of sausages such as pork and tenderloin, which are separated from red meat and fat through the processes of the shaping step (S1) and the salting step (S2), removing tendons and muscle membranes, and dyed for some time in a refrigerating chamber. 4 pieces of raw meat are cut into proper size and finely ground by ordinary grinding device, or raw meat is cut into 4? Compacting step of adding seasoning and the like after a seasoning process such as salt (tablet salt) for adding salt and ice to the ground meat, which is easily cut and ground to a size of 6 cm; In the compacting step (S3), various kinds of seasonings are added to the raw meat, which is minced, washed cleanly, and then sliced into a suitable size (0.5 to 2 cm), and then cut and added Jalifaño pepper to a suitable size (0.5 to 1 cm) to mix. step; An emulsion step of cutting the raw material meat with the additives mixed in the mixing step again to increase binding property and emulsify to produce an emulsion as a sausage semi-finished product; It provides a method of producing a shiitake mushroom and jalapeno pepper comprising a; forming step of forming a predetermined shape by passing the raw meat is added to the natural food is minced into a predetermined shape and shape .
At this time, according to an additional feature of the present invention, in the mixing step, the shiitake mushrooms and jalapeno peppers are dried to form a powder, or added, shiitake mushroom powder, jalapeno peppers are cut to a certain size, or shiitake mushrooms Cut to a certain size, it is preferable to add the Jalifaño pepper as a powder.
In addition, according to an additional feature of the present invention, the mixing ratio of the sausage in the mixing step is preferably made of 5 ~ 12% by weight of shiitake mushrooms, 2 ~ 5% by weight of the jalapeno peppers based on the raw meat. .
The method of manufacturing a sausage with shiitake mushroom and jalapeno pepper according to the present invention contains various nutrients of shiitake mushrooms as an active ingredient, and at the same time, the fat content is reduced meat products. It can be used as a dietary supplement, as well as for catering companies, elementary, middle, and high school meals, and can be used as an ultra low fat diet sausage to prevent obesity. It seems to contribute to the promotion of consumption of non-popular sites.
Sausage products containing mushrooms and Jalifaño pepper according to the present invention is one of processed meat products that meet the health orientation of consumers in the changing food culture in the future, and is excellent in texture, flavor and palatability as a functional product of low fat and high protein. It will be able to take its place as a new product tailored to consumers' preference for mushroom enthusiasts, and contribute to the developing food service industry. This will lead to the consumption-stimulating effect of pork and revitalize the pig industry and increase the income of livestock farmers.
In addition, the method of manufacturing a sausage with shiitake mushroom and jalapeno pepper of the present invention provides a sausage containing vitamin B, which is a characteristic of mushrooms, which has the effect of nourishing tonic, oleic acid and linoleic acid and linoleic acid and The same unsaturated fatty acid can make skin smooth and lower blood pressure to prevent obesity and adult diseases, and can be combined with the spicy taste of Halifaño pepper to dilute the taste of sausage, which can expand consumer's preference. have.
In addition, according to the present invention to add a shiitake mushroom and Jalifaño pepper to the ingredients used when manufacturing the sausage to have a Korean flavor to the sausage, which stimulates the taste of Korean adults to enjoy the sausage casually.
1 is a flow chart showing a method of manufacturing a shiitake mushroom and jalapeno pepper added sausage according to the present invention.
Hereinafter, with reference to the accompanying drawings, a method for producing a shiitake mushroom and a jalapeno pepper sausage of the present invention will be described in detail as follows.
First, Figure 1 is a block diagram schematically showing the manufacturing process of the present invention, largely forming step (S1), dyeing step (S2), compaction step (S3), mixing step (S4), emulsion step (S5), molding It consists of a step (S6), a filling step (S7), a coloring step (S8), a film wrapping step (S9), cutting (S10), vacuum packaging (S11), sterilization (S12) and refrigeration / freezing step (S13). However, all the steps except the mixing step (S4) reveals that the process is usually made in the method of manufacturing a sausage.
More specifically, the shaping step (S1) is a process for selecting and trimming the raw material of the sausage, it is preferable to adopt the pork meat fresh and stored at low temperature as the raw material of the sausage. In order to increase the binding strength of raw meat, the red meat and fat are separated as much as possible, and the tendons and muscle membranes are removed.
The dyeing step (S2) is a process of dyeing the raw material meat with salts and nitrates, the purpose of which is to increase the preservation of the raw material meat and improve the flavor, binding strength and water retention, etc. to be suitable for processing. That is, the salt (NaCl) and the coloring agent (KNO 3 , NaNO 2, etc.) are appropriately mixed with the selected raw meat and soaked for 1 to 3 days in a refrigerating chamber at 2 to 4 ° C.
After the compaction step (S3) proceeds. This is to separate the red meat and fat through the process of the shaping step (S1) and salting step (S2), remove the tendon and muscle membrane and remove the sausage and meat such as pork and broiled for some time in the refrigerator It is a process to cut raw meat of raw meat into proper size and finely grind it by the usual grinding device. It was cut to a size of 6 cm so that it can be easily ground, and the raw meat cut into a predetermined size is crushed to the appropriate particle size using a grinder (not specifically shown), such as a conventional grinder, It is a process that adds seasoning after adding seasoning process such as salt (refined salt) which adds salt and ice to the raw meat ground to the size of particles.Salt (refined salt), seasonings, spices, starch and ice After the addition, etc., the meat is ground and mixed for a predetermined time and mixed until the temperature (3 ° C.) is reached.
The mixing step (S4) in the compacting step (S3) is added to the various seasonings and cleansed shiitake mushrooms in the raw meat minced, and then cut into a suitable size (0.5 ~ 2cm), the Halifaño pepper is a suitable size (0.5 ~ 1cm) It is a process of chopped and added to mix.
At this time, the shiitake mushrooms and jalapeno peppers are dried to form a powder, or shiitake mushroom powder, jalapeno peppers to a certain size, shiitake mushrooms to a certain size, the jalapeno peppers may be added to the powder form have.
Here, the mixing ratio of the sausage is preferably made of 5 ~ 12% by weight of shiitake mushrooms, 2 ~ 5% by weight of the jalapeno peppers based on the raw meat. Of course, the particle size of the shredded or powdered mixture may be appropriately modified according to the type of product and the characteristics of the address ratio layer.
As is well known, the shiitake mushroom (lentinus edodes) is anticancer and anticancer, hypertensive action, hepatitis and arteriosclerosis prevention, lung disease and gastrointestinal disease prevention, viral immunity, antibody production, cholesterol lowering, autonomic nervous system, blood Efficacy in regulating lipid concentration, erythrocyte enhancement, etc., and jalapeno pepper will refresh your mouth with its unique spicy taste.
The emulsion step (S5) is an important process for producing an emulsion as a sausage semi-finished product by further cutting the compacted raw meat, that is, the raw meat in which the additives are mixed, to increase the binding property and emulsify.
Molding step (S6) is a process for molding the raw meat minced with the addition of natural foods in a predetermined shape, by passing through a molding frame of a predetermined shape and shape to form a predetermined shape (usually rod-shaped) give.
In addition, the filling step (S7) is a process of chopping the finely cut and emulsified raw meat so that air does not enter the casing, the size and shape of the sausage is specifically determined according to the type of casing and the type of product used. .
The coloring step (S8) is a process of adding food coloring harmless to the human body to raw meat molded into a predetermined shape, and it mixes (colors) by dissolving various natural pigments, including brown, etc. .
Film packing step (S9) and cutting step (S10) is a process for packaging the raw meat, which is colored and molded into a predetermined shape in a harmless film, generally wrapped with PE film, using a cutter Cut to a predetermined constant size.
In the vacuum packaging step S11, the raw meat packaged in a film and cut into a predetermined size is vacuum packed using a conventional vacuum packaging apparatus.
Sterilization step (S12) is a process to boil and sterilize the vacuum-packed raw meat by the high temperature, 80 ~ by a conventional boiler device 40 ° by boiled water at 95 ℃ Simultaneously immerse and boil for 60 minutes.
The refrigeration / freezing step (S13) is a process of storing the sterilized sausage by refrigeration / freezing, storing it in a refrigerating chamber cooled by a conventional refrigeration freezing apparatus to keep fresh.
By preparing a sausage added with shiitake mushroom and jalapeno pepper as described above, it was possible to obtain a shiitake mushroom and a jalapeno pepper-containing sausage containing mushrooms inside the meat. Immune strengthening, anti-inflammatory action, cardiac action, blood pressure control action, decholesterol action, anti-thermoelectric action, antiviral action, etc. can prevent adult diseases, jalapeno pepper will provide a refreshing taste with a distinctive spicy taste.
Hereinafter, the present invention will be described by the following examples and experimental examples. However, the following examples are merely examples of the present invention, and the scope of the present invention is not limited thereto.
≪ Example 1 >
Select 10kg pork to remove red meat and fat, as well as the tendon (tendon) and muscle membrane, and then uniformly mixed with salt (NaCl) and colorants (KNO 3 , NaNO 2 ) on the surface of the pork 2 It was soaked for 48 hours in a refrigerator at ˜4 ° C. And after the salted pork was chopped to a predetermined size using a grinder (grinder), 800 g of sliced shiitake mushrooms, 200 g of sliced Jalifaño pepper were added to the minced pork and mixed. Thereafter, the sausage was manufactured in a conventional manner through an emulsion step (S5), a molding step (S6), and a filling step (S7), followed by smoking, heating, sterilization, and cooling steps.
<Example 2>
Select 10kg pork to remove red meat and fat, as well as the tendon (tendon) and muscle membrane, and then uniformly mixed with salt (NaCl) and colorants (KNO 3 , NaNO 2 ) on the surface of the pork 2 It was soaked for 48 hours in a refrigerator at ˜4 ° C. After the salted pork was chopped to a predetermined size using a grinder, 600 g of shredded shiitake mushrooms and 100 g of shredded Jalifaño pepper were added to the minced pork, respectively. Thereafter, the sausage was manufactured in a conventional manner through an emulsion step (S5), a molding step (S6), and a filling step (S7), followed by smoking, heating, sterilization, and cooling steps.
<Example 3>
Select 10kg pork to remove red meat and fat, as well as the tendon (tendon) and muscle membrane, and then uniformly mixed with salt (NaCl) and colorants (KNO 3 , NaNO 2 ) on the surface of the pork 2 It was soaked for 48 hours in a refrigerator at ˜4 ° C. Then, after the salted pork was chopped to a predetermined size using a grinder, grindered shiitake mushrooms were mixed by adding 900 g of minced shiitake mushrooms and 100 g of minced jalapeno pepper, respectively. Thereafter, the sausage was manufactured in a conventional manner through an emulsion step (S5), a molding step (S6), and a filling step (S7), followed by smoking, heating, sterilization, and cooling steps.
<Example 4>
Select 10kg pork to remove red meat and fat, as well as the tendon (tendon) and muscle membrane, and then uniformly mixed with salt (NaCl) and colorants (KNO 3 , NaNO 2 ) on the surface of the pork 2 It was soaked for 48 hours in a refrigerator at ˜4 ° C. After the salted pork was chopped to a predetermined size using a grinder, 800 g of shredded shiitake mushrooms and 200 g of powdered jalapeno pepper were added to the minced pork, respectively. Thereafter, the sausage was manufactured in a conventional manner through an emulsion step (S5), a molding step (S6), and a filling step (S7), followed by smoking, heating, sterilization, and cooling steps.
Example 5
Select 10kg pork to remove red meat and fat, as well as the tendon (tendon) and muscle membrane, and then uniformly mixed with salt (NaCl) and colorants (KNO 3 , NaNO 2 ) on the surface of the pork 2 It was soaked for 48 hours in a refrigerator at ˜4 ° C. And after the salted pork was chopped to a predetermined size using a grinder (grinder), 900 g of shredded shiitake mushrooms, 100 g of powdered jalapeno pepper were added to the minced pork, respectively. Thereafter, the sausage was manufactured in a conventional manner through an emulsion step (S5), a molding step (S6), and a filling step (S7), followed by smoking, heating, sterilization, and cooling steps.
<Example 6>
Select 10kg pork to remove red meat and fat, as well as the tendon (tendon) and muscle membrane, and then uniformly mixed with salt (NaCl) and colorants (KNO 3 , NaNO 2 ) on the surface of the pork 2 It was soaked for 48 hours in a refrigerator at ˜4 ° C. After the salted pork was chopped to a predetermined size using a grinder, 600 g of shredded shiitake mushrooms and 100 g of powdered jalapeno pepper were added to the minced pork, respectively. Thereafter, the sausage was manufactured in a conventional manner through an emulsion step (S5), a molding step (S6), and a filling step (S7), followed by smoking, heating, sterilization, and cooling steps.
<Example 7>
Select 10kg pork to remove red meat and fat, as well as the tendon (tendon) and muscle membrane, and then uniformly mixed with salt (NaCl) and colorants (KNO 3 , NaNO 2 ) on the surface of the pork 2 It was soaked for 48 hours in a refrigerator at ˜4 ° C. And after the salted pork was chopped to a predetermined size using a grinder (grinder), 900 g of powdered shiitake mushrooms, and 100 g of shredded Jalifaño pepper were added to the minced pork and mixed. Thereafter, the sausage was manufactured in a conventional manner through an emulsion step (S5), a molding step (S6), and a filling step (S7), followed by smoking, heating, sterilization, and cooling steps.
[Experimental Example]
As shown in Examples 1 to 7, sausages containing shiitake mushrooms and jalapeno pepper prepared by the present invention, and a selection of the first-class products of the sausage industry in Korea by selecting the taste, texture, color, The sensory test was conducted on 100 people (50 males and 50 females).
At this time, the sensory test was evaluated by a 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad) and the results are shown in Table 1 below.
As shown in Table 1, the sausage containing shiitake mushrooms and jalapeno peppers of Examples 1 to 7 manufactured by the manufacturing method of the present invention has a taste, texture, color, and overall satisfaction as compared to the selection products. All received good reviews. In terms of taste and texture, it showed superior taste compared to those of leading companies.
The invention being thus described, it will be obvious that the same way may be varied in many ways. Such modifications are intended to be within the spirit and scope of the invention as defined by the appended claims.
Claims (3)
Increasing the preservation of raw meat and improving the flavor, binding strength and water retention, and appropriately mixed the salt (NaCl) and the coloring agent (KNO 3 , NaNO 2, etc.) to the raw material selected for processing 1 ~ 1 ~ in the refrigerator at 2 ~ 4 ℃ A dyeing step of dyeing for 3 days;
Raw meats of sausages such as pork and tenderloin, which are separated from red meat and fat through the processes of the shaping step (S1) and the salting step (S2), removing tendons and muscle membranes, and dyed for some time in a refrigerating chamber. 4 pieces of raw meat are cut into proper size and finely ground by ordinary grinding device, or raw meat is cut into 4? Compacting step of adding seasoning and the like after a seasoning process such as salt (tablet salt) for adding salt and ice to the ground meat, which is easily cut and ground to a size of 6 cm;
In the compacting step (S3), various kinds of seasonings are added to the raw meat, which is chopped, and then washed with shiitake mushrooms. step;
An emulsion step of cutting the raw material meat with the additives mixed in the mixing step again to increase binding property and emulsify to produce an emulsion as a sausage semi-finished product; And
Method of producing a sausage with shiitake mushrooms and jalapeno pepper, characterized in that it comprises a; forming step of molding the raw meat is added to the natural food is minced through a mold having a predetermined shape and shape; .
In the mixing step
The shiitake mushrooms and jalapeno peppers are dried to form a powder or added, or shiitake mushroom powder, jalapeno peppers are cut to a certain size, or shiitake mushrooms are cut to a certain size, and jalapeno peppers are added to the powder form. Method for producing a sausage added shiitake mushroom and jalapeno pepper, characterized in that.
In the mixing step
The mixing ratio of the sausage is a shiitake mushroom, based on the raw meat 5 to 12% by weight, the Jalali mushroom and jalapeno pepper is added to the method for producing sausage, characterized in that consisting of 2 to 5% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100110527A KR20120048993A (en) | 2010-11-08 | 2010-11-08 | Method for making a sausage including red pepper and edodes powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100110527A KR20120048993A (en) | 2010-11-08 | 2010-11-08 | Method for making a sausage including red pepper and edodes powder |
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| Publication Number | Publication Date |
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| KR20120048993A true KR20120048993A (en) | 2012-05-16 |
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| KR1020100110527A KR20120048993A (en) | 2010-11-08 | 2010-11-08 | Method for making a sausage including red pepper and edodes powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431367A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned shitake mushroom and shredded meat capable of strengthening stomach and processing method thereof |
| KR102170291B1 (en) * | 2020-04-17 | 2020-10-26 | 농업회사법인 행복 주식회사 | The manufacturing method of sausage without casing and sausage manufactured by the same |
-
2010
- 2010-11-08 KR KR1020100110527A patent/KR20120048993A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431367A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned shitake mushroom and shredded meat capable of strengthening stomach and processing method thereof |
| KR102170291B1 (en) * | 2020-04-17 | 2020-10-26 | 농업회사법인 행복 주식회사 | The manufacturing method of sausage without casing and sausage manufactured by the same |
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