KR20170090899A

KR20170090899A - Jerky and method for manufacturing thereof

Info

Publication number: KR20170090899A
Application number: KR1020160011857A
Authority: KR
Inventors: 조진규
Original assignee: 조진규
Priority date: 2016-01-29
Filing date: 2016-01-29
Publication date: 2017-08-08

Abstract

A herbal jerky and a manufacturing method thereof are disclosed. A method of manufacturing a herbal jerky according to an embodiment of the present invention includes: a step of removing blood from a raw poultry by immersing raw meat in a pine needle mixture mixed with 1 to 2 parts by weight of crushed pine needles for 20 minutes to 1 hour; A water removing step of drying the raw meat from which the blood is removed to remove moisture; A mixing step of mixing 0.1 to 2 parts by weight of the beef jerky sauce with 100 parts by weight of the raw meat from which the water is removed; And a raw meat drying process in which the raw meat mixed with the oriental beef jerky sauce is dried at 35 to 70 DEG C for 4 to 24 hours to produce a one-packed beef jerky.
The herb jerky prepared by the method described above can be easily ingested by anyone using the pine needle blend because the raw meat is removed and the raw meat is not removed and the propagation of pathogenic microorganisms is suppressed. good. In addition, there is no added chemical food additives that are harmful to health, and it is a functional food containing ginseng sap and plum juice, which is rich in minerals and minerals, and has an excellent preservative effect by using an extract of herbal medicines. It has effects such as fatigue recovery, digestion promotion, The antimicrobial effect of licorice can increase the preservation period without using a synthetic preservative.

Description

TECHNICAL FIELD [0001] The present invention relates to a jerky and jelly jerky,

More particularly, the present invention relates to a herbal jerky and a method for manufacturing the same, and more particularly, to a herbal jerky source containing a herbal medicine extract, honey or nodule sap, etc. to remove the burden on the meat, improve the taste and flavor, The present invention relates to a herbal jerky containing a large amount of nutritional components such as minerals and a method for producing the herb jerky.

Jerky is a kind of poultry that is made by thinly spreading dried beef, pork and chicken. In the past, since jerky was a precious food, it was mainly consumed in certain classes. In addition, jerky was made at home and was used as a liquor to serve precious guests, for overuse, or as a sacrifice for a wedding ceremony.

Unlike ordinary meats, jerky has abundant amounts of iron and minerals, while it has fewer fats and cholesterol. Jerky is also a good digestive food, less drunk when drunk and also helps resolve the hangover.

Jerky is a food designed by nomads to increase the shelf life of food, and it is known that the Genghis Khan unit used for emergency food during the war. As such, jerky is a nutritious food that is easy to ingest during outdoor activities, and allows users to get fullness and nutrition while eating, driving, hiking, fishing and traveling for a long time. Therefore, jerky is a good food not only for busy office workers and examinees but also for growing children.

Various methods for manufacturing such jerky have been developed. Korean Patent Registration No. 439839 discloses a method for producing chicken jerky, which is prepared by immersing chicken in drench solution containing soy sauce, sorbitol, garlic powder, pepper powder, ginseng powder, ginger powder and water, And Korean Patent Registration No. 854702 discloses a method of separating pork meat and beef meat into crushed meat and meat meat, mixing them at a certain ratio, mixing jerky sauce (water, soy sauce, salt, black syrup, sugar, And a preparation method of the jerky, and Korean Patent Registration No. 941486 discloses a method of manufacturing a reconstituted stick-shaped jerky by adding a molded and reconstituted jelly-bean paste prepared by filling the jelly bean jelly And removing the moisture of the kimchi-containing jerky fiber and drying the kimchi-containing jerky. And Korean Patent Laid-Open Publication No. 2008-70472 discloses a process for producing jerky prepared by precipitating matsutake mushroom and Situ mushroom juice into meat such as beef, pork and chicken, and drying Korean Patent Registration No. 917156 discloses a method for preparing a mixture of omija extract, which is known to have effects such as pharmacological action, antioxidant ability and nitrite scavenging ability in crushing meat and re-compressing the meat, Korean Patent Laid-Open Publication No. 2008-73083 discloses a method for preparing dried jerky, which comprises adding chicken breast into a mixture of water and beer, heating and boiling the mixture, adding the soy sauce (water, soy sauce, ginger, Apple) is applied to the chicken jerk and then the chicken jerky is secondarily dried to produce chicken jerky.

However, in the disclosed various kinds of jerky manufacturing processes, the poultry and poultry of the raw meat are removed with the pine needle mixture, and the ginseng, red ginseng, astragalus, Angelica gigas, Hwanggi, jujube, There is no disclosure of a method for manufacturing jerky into a jerky sauce.

The pine needle blend removes meat pellets and pellets, penetrates the pine needle fragrance and improves the fragrance. Suppresses the propagation of pathogenic microorganisms. The herbal medicine extract removes the meat of the meat and provides antioxidant and preservative effects. The antimicrobial effect can increase the shelf life without the use of synthetic preservatives.

It is a functional food containing ginseng sap and plum juice rich in minerals and minerals. It is also effective for relieving fatigue, promoting digestion, and promoting appetite.

The present inventors have continuously studied how to increase the taste and flavor and to increase the preservation period without removing the meat of the meat, using chemical additives, and found that the pine needle mixture, herbal medicine extract, soy sauce, Mixed jerky sauce was developed. The present invention has been accomplished by confirming that the jerky is prepared with the thus-developed herbal jerky sauce and that the taste of the raw meat can be removed and the taste and flavor are improved.

A prior art document related to the present invention is Korean Patent No. 10-0439839 (registered on July 01, 2004).

A herbal jerky sauce made by mixing herbal medicine extract, soy sauce (soy sauce, sake, honey, pepper), plum juice or nodule sap is proposed.

Also, it is proposed a herbal jerky made from the herbal jerky sauce rich in minerals and minerals, along with the pharmacological effect of herbal medicines such as antioxidant action and maintenance, .

The solution of the present invention is not limited to the above-mentioned solutions, and other solutions not mentioned can be clearly understood by those skilled in the art from the following description.

According to one aspect of the present invention, an oriental beef jerky sauce comprises 5 to 40 parts by weight of at least one herbal extract selected from ginseng, red ginseng, astragalus, angelica, angelica, jujubes, jujube, licorice, 30 to 70 parts by weight of soy sauce; And 5 to 30 parts by weight of the plum solution.

Wherein the soy sauce sauce comprises 50 to 70 parts by weight of at least one soy sauce selected from brewed soy sauce and soy sauce; 5-15 parts by weight of sake; 1 to 15 parts by weight of honey; And 0.1 to 2 parts by weight of pepper.

The bean jerky sauce may be prepared by further adding 5 to 30 parts by weight of the ginseng sap to a mixture of 5 to 40 parts by weight of the herbal extract, 30 to 70 parts by weight of a soy sauce, and 5 to 30 parts by weight of a plum solution.

According to another aspect of the present invention, there is provided a herbal jerky comprising 5 to 40 parts by weight of at least one herbal medicine extract selected from ginseng, red ginseng, cinnabar, angelica, angelica, jujubes, jujube, licorice, 30 to 70 parts by weight of soy sauce; And 5 to 30 parts by weight of a plum solution.

According to another aspect of the present invention, there is provided a herbal jerky comprising 5 to 40 parts by weight of at least one herbal medicine extract selected from ginseng, red ginseng, astragalus, angelica, angelica, orientalis, jujube, licorice, 30 to 70 parts by weight of soy sauce containing 50 to 70 parts by weight of at least one soy sauce selected from brewed soy sauce and soy sauce, 5 to 15 parts by weight of sake, 1 to 15 parts by weight of honey and 0.1 to 2 parts by weight of pepper; And 5 to 30 parts by weight of a plum solution.

According to another aspect of the present invention, there is provided a herbal jerky comprising 5 to 40 parts by weight of one or more herbal extracts selected from ginseng, red ginseng, cinnabar, angelica, angelica, jujube, jujube, 30 to 70 parts by weight of soy sauce; 5 to 30 parts by weight of a plum solution; And 5 to 30 parts by weight of the noodle juice.

According to another aspect of the present invention, there is provided a method for manufacturing a herbal jerky in which meat is removed and flavor and flavor are improved, wherein raw chicken meat is added to a pine needle mixture mixed with 1 to 2 parts by weight of finely crushed pine needle A drip removal process to remove the dripping water for ~ 1 hour; A water removing step of drying the raw meat from which the blood is removed to remove moisture; A mixing step of mixing 0.1 to 2 parts by weight of the bean jerking source of any one of claims 1 to 3 with 100 parts by weight of the raw material from which the water is removed; And a raw meat drying process in which the raw meat mixed with the oriental beef jerky sauce is dried at 35 to 70 DEG C for 4 to 24 hours to produce a one-packed beef jerky.

The cold water used in the degreasing process may be cold water having a temperature of less than 10 ° C.

According to an embodiment of the present invention, there is provided a herbal jerky and a method for producing the herb jerky and the herb jerky used in the production of herbal jerky, which comprises the extract of the herb medicinal material, the soy sauce and the plum juice or the herbal extract, By making the sauce, it is possible to remove the fat and catch of the meat, and the taste and the flavor are improved without sugar and chemical additives, so that anyone can easily eat herbal jerky.

In addition, it penetrates the pine needle fragrance to make the fragrance good, suppresses the propagation of pathogenic microorganisms, and antioxidant effect and preservation, and the pharmacological effect of the herbal medicine and the antimicrobial effect of licorice can increase the preservation period without using the synthetic preservative.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram sequentially illustrating a process for manufacturing a bamboo bean jug according to an embodiment of the present invention; FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art, and the following embodiments may be modified in various other forms, The present invention is not limited to the following embodiments. Rather, these embodiments are provided so that this disclosure will be more thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the singular forms "a", "an," and "the" include plural forms unless the context clearly dictates otherwise. Also, " comprise "and / or" comprising "when used herein should be interpreted as specifying the presence of stated shapes, numbers, steps, operations, elements, elements, and / And does not preclude the presence or addition of one or more other features, integers, operations, elements, elements, and / or groups. As used herein, the term "and / or" includes any and all combinations of one or more of the listed items.

Although the terms first, second, etc. are used herein to describe various elements, regions and / or regions, it should be understood that these elements, components, regions, layers and / Do. These terms do not imply any particular order, top, bottom, or top row, and are used only to distinguish one member, region, or region from another member, region, or region. Thus, the first member, region or region described below may refer to a second member, region or region without departing from the teachings of the present invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings schematically showing embodiments of the present invention. In the figures, for example, variations in the shape shown may be expected, depending on manufacturing techniques and / or tolerances. Accordingly, embodiments of the present invention should not be construed as limited to any particular shape of the regions illustrated herein, including, for example, variations in shape resulting from manufacturing.

1. Raw meat removal process (S10)

In the raw meat meat removing process, raw meat is immersed in a pine needle mixture mixed with 1 to 2 parts by weight of finely pulverized pine needle in 100 parts by weight of cold water for 20 minutes to 1 hour to remove blood.

The raw meat can be cut to a thickness of 4 to 8 mm before the raw meat waste removing process is performed.

The cold water used in the raw meat waste removal process may be cold water below 10 ° C.

The raw meat may be at least one selected from the group consisting of beef, pork, chicken, horse meat, mutton, venison, turkey meat, ostrich meat and the like.

The raw meat meat removing step may include a step of removing moisture from the poultry mixture by removing the poultry raw meat from the pine needle mixture and repeating it 2 to 5 times with a dry cotton swab.

In this way, the raw meat is immersed in the pine needle mixture to remove the pork and gut of the raw meat, and the pine needle fragrance penetrates into the raw meat, thereby improving the fragrance and inhibiting the propagation of pathogenic microorganisms.

2. Water removal process (S20)

The water removal step is a step of drying the raw meat from which the blood is removed and drying it to remove water.

3. Mixing step (S30)

The mixing step is a step of mixing 0.1 to 2 parts by weight of the beef jerky source with 100 parts by weight of the raw meat from which the water is removed.

The oriental jerky source may be prepared in advance prior to manufacturing the oriental jerky according to the embodiment of the present invention.

The herb jerky sauce according to the first embodiment is prepared by mixing 5 to 40 parts by weight of an extract of at least one herbal medicinal material selected from ginseng, red ginseng, astragalus, angelica, angelica, orientalis, jujubes, licorice, 30 to 70 parts by weight of a source, and 5 to 30 parts by weight of a plum solution.

The beef jerky sauce of the first embodiment is heated by heating 5 to 40 parts by weight of the herbal extract solution, 30 to 70 parts by weight of soy sauce source and 5 to 30 parts by weight of the plum solution, boiling at 100 to 110 DEG C, Can be manufactured by cooling.

The bean jerky source of the first embodiment is prepared by heating a mixture of 5 to 40 parts by weight of the herbal extract solution, 30 to 70 parts by weight of soy sauce, and 5 to 30 parts by weight of the plum solution, heating the mixture at 100 to 110 DEG C, Lowering the temperature to 90 to 100 占 폚 and heating for 5 minutes to 2 hours to make the mixture to be 1/2 to 5/4 of the amount of the mixture.

The beverage brewing source of the second embodiment may further include 5 to 15 parts by weight of the brewing jelly beverage in the material of the beverage brewing source of the first embodiment. That is, the bean jerky source of the second embodiment may contain 5 to 40 parts by weight of the herbal medicine extract, 30 to 70 parts by weight of soy sauce, 5 to 30 parts by weight of the plum solution and 5 to 15 parts by weight of the nodule sap.

The bamboo beef sauce of the second embodiment is prepared by heating a mixture of 5 to 40 parts by weight of the herbal extract solution, 30 to 70 parts by weight of soy sauce, 5 to 30 parts by weight of a plum solution and 5 to 15 parts by weight of a nodule solution, Lt; RTI ID = 0.0 > C, < / RTI >

The bean jerky source of the second embodiment is prepared by heating a mixture of 5 to 40 parts by weight of the herbal medicine extract, 30 to 70 parts by weight of soy sauce, 5 to 30 parts by weight of the plum solution and 5 to 15 parts by weight of the nodule sap, ° C., the heating temperature is lowered to 90 ° C. to 100 ° C., and the mixture is heated for 5 minutes to 2 hours to be solubilized so as to be ½ to 5/4 of the amount of the mixture.

At this time, the herbal medicine extract may be extracted by pulverizing the herbal medicines with a pulverizer and heating them at 90 to 110 ° C for 1 to 6 hours together with purified water. The medicinal herb used in the preparation of the medicinal herb extract may be at least one selected from ginseng, red ginseng, astragalus, angelica, angelica, angelica, jujube, licorice, hornbeam, octagonal, clove.

The soy sauce sauce may be prepared by mixing 50 to 70 parts by weight of at least one soy sauce selected from brewed soy sauce and soy sauce, 5 to 15 parts by weight of sake, 1 to 15 parts by weight of honey and 0.1 to 2 parts by weight of pepper.

The use of herbal medicine extracts for the production of oriental jerky sauces can completely eliminate the ingestion of raw meat, and can lead to the pharmacological effect of herbal medicines such as antioxidant activity and preservation.

In addition, the antimicrobial effect of licorice contained in the extract of the medicinal herb can increase the preservation period of the herb jerky without using the synthetic preservative.

In addition, the use of noodle juice and plum juice in the production of oriental jerky sauce makes it useful for user's fatigue recovery, digestion promotion, and appetite promotion as a functional food rich in minerals and minerals.

4. Raw meat drying process (S40)

The raw meat drying process is a process for preparing raw beef jerky by drying the raw meat mixed with the bean curd sauce at 35 to 70 ° C for 4 to 24 hours.

This raw meat drying process may include a step of inverting a large number of raw meat mixed with one sauce jerky sauce during drying or drying while applying a sauce of jerky sauce plural times. Thus, by turning over a large number of raw meat mixed with the beef jerky sauce or drying the beef jerky sauce while applying the beef jerky sauce a plurality of times, it is possible to completely remove the unmachined beef in the raw meat brewing step (S10) It is possible to manufacture the herbal jerky which has high nutritional content and excellent taste.

Preferably, 0.1 to 2 parts by weight of the beef jerky source is used for 100 parts by weight of the raw material. If the use of this one-piece jerky sauce is exceeded, the preference of the user may be lowered.

And, the herbal jerky produced in the raw meat drying process can be dried at 35 ~ 70 ° C for 4 ~ 24 hours so that the moisture content of the raw jerky is 15 ~ 25%. This is because when the water content of the herbal jerky is 15 ~ 25%, the chewiness and texture of the herbal jerky are the best and the storage quality is excellent. If the moisture content of the herbal jerky is less than 15%, the moisture content is low and the hardness of the jerky jerky may be lowered. If the moisture content is more than 25%, the moisture content is increased And the chewiness of the herbal jerky may be lowered and the storage property may be lowered.

After the raw meat drying step (S40), the one-piece jerky can be cut to a length of 5 to 20 cm and a width of 1 to 10 cm so that the user can easily eat the one-size jerky.

Hereinafter, specific examples and comparative examples of a herbal jerky and a manufacturing method thereof according to an embodiment of the present invention will be described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to be exemplary and explanatory only and are not restrictive of the invention, Modification is possible.

Accordingly, the spirit of the present invention should not be construed as being limited to the embodiments described, and all of the equivalents or equivalents of the claims, as well as the following claims, fall within the scope of the spirit of the present invention .

&Lt; Example 1 >

100g of pine leaves were cleaned and crushed by a crusher. 1kg of beef red pepper cut into 6mm thickness was poured in a pineal mixture mixed with 10L of cold water for 30 minutes to remove the puddle, and then the puddle was removed, The work was performed three times.

&Lt; Examples 2 to 6 >

In the same manner as in Example 1, the dripping processes of Examples 2 to 6 were performed under the same conditions as in Table 1 below to remove the moisture of the raw meat, and then the water was removed.

division Mixing amount Pine needles (g) Water (L) Example 2 0 10 Example 3 50 10 Example 4 200 10 Example 5 300 10 Example 6 500 10

Example 7 Production of a Liquid Extract

10g of ginseng, 15g of ginseng, 10g of ginseng, 10g of jujube, 15g of jujube, 10g of ginseng, 10g of ginseng, 10g of ginseng, 5g of licorice and 1g of clove are mixed and added to 1000ml of water and heated at 100 ℃ for 2 hours After extracting only the extracts.

Example 8 Preparation of Soy Sauce Sauce

200 ml of brewed soy sauce sold in the market, 30 ml of sake, 30 ml of honey, and 1 g of pepper were mixed and heated to 100 ~ 110 ° C. When boiling started, the fire was turned off and the soy sauce sauce was made.

Example 9 Production of Oriental Jerky Sauce

40 ml of the herbal extract solution prepared in Example 7, 80 ml of the soy sauce prepared in Example 8, and 30 ml of the plum solution were mixed and heated to 100-110 ° C to boil. When the beef was boiled, the beef jerky sauce was prepared by turning off the fire and cooling .

&Lt; Comparative Example 1 >

1 kg of the raw meat removed from the puddle and the water by the method of Example 1 was mixed with the beef jerky sauce of Example 9 and turned over in a 60 ° C drier for 4 hours to prepare a beef jerky.

&Lt; Comparative Examples 2 to 6 >

1 kg of the raw meat removed from the pellets and the water by the methods of Examples 2 to 6 was mixed with the bean jerky sauce of Example 9, and the bean jerky was prepared by turning over a large number of pieces in a drier at 60 ° C for 4 hours.

&Lt; Examples 10 to 14 >

The beef jerky sources of Examples 10 to 14 were prepared in the same manner as in Example 9 except that the conditions were as shown in Table 2 below.

division Mixed amount (ml) Herbal medicine extract Soy sauce Plum liquid Example 9 40 80 30 Example 10 0 80 30 Example 11 20 80 30 Example 12 80 80 30 Example 13 120 80 30 Example 14 160 80 30

&Lt; Comparative Examples 7 to 11 >

1 kg of raw meat removed from the puddle and water by the method of Example 1 was mixed with each of the beef jerky sauces prepared by the methods of Examples 10 to 14. The beef was turned upside down at 60 ° C in a drier and dried for 4 hours, .

Example 15 Production of Oriental Jerky Sauce

40 ml of the herbal medicine extract prepared in Example 7, 80 ml of the soy sauce prepared in Example 8, 30 ml of the plum solution and 20 ml of the groschi sap are mixed and heated to 100-110 ° C, And it was cooled for 1 minute and then cooled to prepare one - bean jerky sauce.

&Lt; Examples 16 to 20 >

The beef jerky sources of Examples 16 to 20 were prepared in the same manner as in Example 15 except that the conditions were as shown in Table 3 below.

division Mixed amount (ml) Herbal medicine extract Nocoon sap Soy sauce Plum liquid Example 15 40 20 80 30 Example 16 40 0 80 30 Example 17 40 10 80 30 Example 18 40 40 80 30 Example 19 40 60 80 30 Example 20 40 100 80 30

&Lt; Comparative Example 12 >

1 kg of raw meat removed from the pellet and the water by the method of Example 1 was mixed with the bean jerky sauce prepared by the method of Example 15, and the beaten bean jerky was prepared by drying the beer in a large number of oven at 60 ° C for 4 hours.

&Lt; Comparative Examples 13 to 17 >

1 kg of raw meat removed from the pellets and the water by the method of Example 1 was mixed with each of the herbal jerky sauces prepared by the methods of Examples 16 to 20, and then inverted in a drier at 60 ° C for 4 hours. .

<Test Example 1> Sensory evaluation of herbal jerky according to the amount of pine needle mixture

Twenty male and female were randomly selected and the sensory evaluation of the herbal jerky prepared by the methods of Comparative Examples 1 to 6 was carried out. Taste, taste, flavor, and preference of Korean beef jerky were evaluated by the 10 point scale method. The results are shown in Table 4 below.

2: Very bad

4: Poor

6: Usually

8: Good

10: Very good

division Catch flavor zest Likelihood Comparative Example 1 9.3 9.2 9.4 9.4 Comparative Example 2 6.3 6.6 6.3 6.5 Comparative Example 3 8.4 8.3 8.6 8.5 Comparative Example 4 8.8 9.0 8.9 9.1 Comparative Example 5 8.3 8.2 8.4 8.4 Comparative Example 6 7.7 7.5 7.6 7.7

As shown in Table 4, the herbal jerky prepared as in Comparative Examples 1 to 6 was prepared by using 0.5 to 3 parts by weight of a pine needle blend as a herbal jerky. The jerky was prepared without using the pine needle mixture, And flavor were improved, and it was confirmed that the degree of preference was excellent.

<Test Example 2> Sensory evaluation of herbal jerky according to the amount of herbal medicine extract

Twenty male and female were randomly selected and sensory evaluation of the herbal jerky prepared by the methods of Comparative Examples 7 to 12 was carried out. Taste, taste, flavor, and preference of Korean herb jerky were evaluated by the 10 point scale method. The results are shown in Table 5 below.

2: Very bad

4: Poor

6: Usually

8: Good

10: Very good

division Catch flavor zest Likelihood Comparative Example 1 9.3 9.2 9.4 9.4 Comparative Example 7 8.8 8.7 8.7 8.7 Comparative Example 8 9.0 8.9 9.0 8.9 Comparative Example 9 9.2 9.0 9.1 9.1 Comparative Example 10 9.3 9.0 9.2 8.9 Comparative Example 11 9.1 8.4 8.6 8.6

As shown in Table 5, the herbal jerky prepared in Comparative Example 1 and Comparative Examples 7 to 11 was a jerky prepared by using a herbal jerky source mixed with 15 to 40 parts by weight of an extract of the herbal medicine extract, And it was confirmed that the taste and flavor were improved and the degree of preference was excellent.

&Lt; Test Example 3 > Sensory evaluation of herbal jerky according to addition amount of gonad juice

Twenty male and female were randomly selected and the sensory evaluation of the herbal jerky prepared by the methods of Comparative Examples 12 to 17 was carried out. Taste, taste, flavor, and preference of Korean beef jerky were evaluated by the 10 point scale method for the prepared beef jerky. The results are shown in Table 6 below.

2: Very bad

4: Poor

6: Usually

8: Good

10: Very good

division Catch flavor zest Likelihood Comparative Example 12 9.4 9.5 9.5 9.6 Comparative Example 13 9.3 9.2 9.4 9.4 Comparative Example 14 9.3 9.2 9.1 9.2 Comparative Example 15 9.2 9.2 9.2 9.3 Comparative Example 16 9.0 9.1 9.0 9.1 Comparative Example 17 9.0 8.9 8.9 9.0

As shown in Table 6, the herbal jerky prepared in Comparative Examples 12 to 17 was jerky prepared by using a herbal jerky source in which 5 to 30 parts by weight of a nourishing gel solution was mixed, It was confirmed that the taste and flavor were improved and the degree of preference was excellent.

Claims

5 to 40 parts by weight of one or more herbal extracts selected from ginseng, red ginseng, astragalus, angelica, anguli, angelica, jujube, licorice, hornblende, octagonal, and oriental;
30 to 70 parts by weight of soy sauce; And
5 to 30 parts by weight of a plum solution.

The method according to claim 1,
The soy sauce source
50 to 70 parts by weight of at least one soy sauce selected from brewed soy sauce and soy sauce;
5-15 parts by weight of sake;
1 to 15 parts by weight of honey; And
0.1 to 2 parts by weight of pepper.

The method according to claim 1,
Wherein the herbal jerky sauce is prepared by further adding 5 to 30 parts by weight of the ginseng sap to a mixture of 5 to 40 parts by weight of the herbal extract solution, 30 to 70 parts by weight of soy sauce, and 5 to 30 parts by weight of the plum solution.

Claims [1] A herbal jerky in which the taste and flavor of a meat jerk containing one or more jerky sauces of any one of claims 1 to 3 is removed.

A poultice removing step of immersing raw meat in a pine needle mixture mixed with 1 to 2 parts by weight of crushed pine leaves in 100 parts by weight of cold water for 20 minutes to 1 hour to remove blood;
A water removing step of drying the raw meat from which the blood is removed to remove moisture;
A mixing step of mixing 0.1 to 2 parts by weight of the bean jerking source of any one of claims 1 to 3 with 100 parts by weight of the raw material from which the water is removed; And
And drying raw meat mixed with the herbal jerky sauce at 35 to 70 ° C for 4 to 24 hours to produce herb jerky. The method of manufacturing a herbal jerky, wherein meat is removed and flavor and flavor are enhanced.

The method of claim 5,
Wherein the cold water used in the blood removing step is cold water having a temperature of less than 10 ° C, and the taste and flavor of the meat jerk is improved.