KR20170103120A

KR20170103120A - Processing method of meat using improved tumbling technology and meat by the same

Info

Publication number: KR20170103120A
Application number: KR1020160025462A
Authority: KR
Inventors: 정미진; 이건우; 이종석
Original assignee: 중부대학교 산학협력단; 정미진; 이건우
Priority date: 2016-03-03
Filing date: 2016-03-03
Publication date: 2017-09-13

Abstract

Disclosed is a method for processing meat meat which does not use any chemical food additive, but which uses the natural agricultural material extract to remove the residual agricultural chemicals and heavy metals, and meat meat processed by the above method. A step of extracting the extract from a natural material, a step of pouring the extract, meat and dough into a tumbler and tumbling under a pressure lower than atmospheric pressure, and a step of pouring the extract and dirt into the meat A pressure adjusting step of adjusting a pressure inside the tumbler to an atmospheric pressure, and a ripening step of cooling and aging the meat. And meat meat processed by the above method. According to the present invention, the particles of dyed and natural material liquids are uniformly penetrated into the food, and the dipping time is shortened so that the release of the juice is blocked, so that the peculiar taste of the meat is maintained.

Description

TECHNICAL FIELD [0001] The present invention relates to a meat processing method and a meat processing method using the improved tumbling method,

The present invention relates to a method of processing meat meat and a meat meat produced by the method, and more particularly, to a meat meat, which is not harmful to human body instead of chemical additives such as starch, sugar and phosphate, And a meat meat produced by the above method.

As the life of mankind becomes more lively, the demand for meats such as various kinds of meat and poultry is increasing rapidly. The consumption of such meats is a study of various foods utilizing spices, .

In general, meat products are subjected to a process of dipping food for a certain period of time so as to have a taste and flavor suitable for each use. In order to penetrate the raw seasonings into the raw materials and penetrate the raw poultry liquid smoothly into the raw poultry and to have an appropriate salinity, purified water is added to the drinking water. Here, salt (Na) is used for infiltration of raw materials of other ingredients including salt components by osmosis in relation to the same ingredient (Na) in raw meat.

However, in the conventional immersion dipping method, it is not easy to change the internal pressure by using a general tumbler, and it is difficult to uniformly infiltrate the tablet particles or other seasoning particles into the food by being left at room temperature at a normal atmospheric pressure, There is a problem that the flavor peculiar to the meat is lowered due to the release of the juice.

On the other hand, recently, well-being, which means a healthy and affluent life, has come to be a social concern, and the purchase demand for functional foods has exceeded the level of enjoying nutrient intake and high-quality taste. Consumers' purchasing tendencies are changing, including health promotion as well as disease prevention and treatment.

Korean Patent No. 10-1395902 (published on May 27, 2014) Korean Patent Laid-Open No. 10-2014-0071619 (published on June 12, 2014) Korean Patent No. 10-0976354 (published on Aug. 18, 2010) Korean Patent No. 10-2013-0099314 (published on Mar. 06, 2013)

Therefore, it is a first object of the present invention to provide a method of processing meat meat which can penetrate natural food extract and dough into the food by applying different pressures to the inside of the meat, .

A second object of the present invention is to provide a meat meat which is manufactured by the above-described processing method and which improves the quality and can relieve the anxiety of consumers due to the nonuse of harmful additives.

According to an embodiment of the present invention, there is provided an extracting method for extracting extract from a natural material, comprising: extracting the extract, meat and dirt material into a tumbler, A pressure adjusting step of adjusting the pressure inside the tumbler to a pressure of atmospheric pressure so that the extract and the dirt can be smoothly penetrated into the meat, and a method of processing meat meat including cooling and aging the meat .

Further, in order to achieve the second object of the present invention, in one embodiment of the present invention, meat meat processed by the above-described processing method is provided.

According to the present invention, the particles of the dirt material and the natural material liquid are uniformly penetrated into the food, and the durability time is shortened and the release of the juice is blocked, so that the peculiar taste of the meat is maintained.

The present invention does not contain chemical additives such as flavor enhancers, preservatives and coloring agents generally used in most processed meat products, but also uses natural materials from which pesticide residues and heavy metals have been removed. Therefore, It is possible to solve the anxiety of the users.

In addition, the present invention can be used to produce meat meat having a shelf life of not less than one month as a shelf life without using industrial materials such as antioxidants and preservatives.

1 is a flowchart for explaining an embodiment of a method of processing meat for meat according to the present invention.
Fig. 2 is a flowchart for explaining another embodiment of a method of processing meat for meat according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, referring to the accompanying drawings, a method of processing meat meat using an improved tumbling method according to preferred embodiments of the present invention (hereinafter referred to as "processing method of meat meat") and meat meat Will be described in detail.

FIG. 1 is a flowchart for explaining an embodiment of a method for processing meat meat according to the present invention, and FIG. 2 is a flowchart for explaining another embodiment of a method for processing meat meat according to the present invention.

1 and 2, a method of processing meat meat according to the present invention includes: an extraction step (S100) of extracting an extract from the natural material; a step of subjecting the extract to a tumbling treatment in a low-pressure environment through a tumbler A pressure adjusting step (S300) for adjusting the pressure inside the tumbler to an atmospheric pressure level; and an aging step (S400) for cooling and aging the smoked meat of the smoked fish. The step S50 may further include smoldering step S350 of smelling the meat meat that has been contaminated.

The cleaning step (S50) constituting the processing method of the meat meat according to the present invention is included before the extraction step (S100). It can be applied to the fruits, vegetables, herbal medicine materials Is a step of washing the natural material contained therein. At this time, the natural material includes at least one of apple, pear, carrot, shiitake, kelp, jujube, onion, persimmon, licorice, licorice, octopus, cinnamon, rosemary, time, clove and fennel.

If necessary, in step S50, the natural material is washed through ultrasonic waves or ozone water to remove residual pesticides and heavy metals remaining in the natural material.

Such ultrasonic cleaning can generate ultrasonic waves in high frequency to remove minute dust and pesticide of natural materials by vibration of water molecules, and can proceed through an ultrasonic washing machine.

Ozone water means water in which ozone (O ₃ ) is dissolved by the method of discharging oxygen, plasma, chemical decomposition, oxygen decomposition using ultraviolet rays, and the like. In the present invention, ozone water having a dissolved ozone concentration of 1 ppm in water is used.

When the natural material is washed through ultrasonic waves or ozonated water as described above, it is possible to remove microorganisms, various bacteria and harmful pesticides existing on the surface of the natural material, and maintain freshness for a long time. It will be able to maintain a fresher state.

The extraction step S100 constituting the processing method of meat meat according to the present invention is a step of extracting the extract from a natural material, for example, a natural material passed through the washing step S50, The process of extracting material extract is performed.

In this extracting step (S200), the cleaned natural material is put into a blender and then ground and finely pulverized to obtain a natural material extract. At this time, a conventional grinder may be used in addition to the blender. It is needless to say that the pulverization can be carried out by using seams or steel plates.

If necessary, the meat meat processing method according to the present invention may further include a raw meat preparing step before and after the washing step (S50) or the extraction step (S100).

The raw meat preparation step is a step of preparing meat meat to be used for the step of blanching (S200) by bony bone of meat, and fresh meat is preferably used as raw meat to bony bone.

The dredging step S200 constituting the processing method of meat meat according to the present invention is characterized in that the natural material extract prepared in the extraction step S100, the meat meat and the dough material are put into a tumbler, and subjected to tumbling treatment under a pressure lower than atmospheric pressure . By this tumbling treatment, the natural material extract and the base material are evenly absorbed in the meat of the meat of the meat.

For example, in step S200, the inner pressure of the tumbler into which the natural material extract, the meat meat, and the dough material are introduced is adjusted to 0.02 MPa to 0.05 MPa, followed by the tumbling treatment. At this time, the beef and pork must be juicy to be commercially available. If the inside of the tumbler is converted into a vacuum, the juice may escape from the meat subjected to the tumbling treatment. Therefore, the pressure inside the tumbler is preferably 0.02 MPa or more .

The dirt material includes non-reducing sugar such as sun-salt and sugar cane for the purpose of barking meat of meat. Alternatively, the dredged material may further comprise soy protein. At this time, the amorphous sugar provides a function to replace the general artificial flavor enhancer, and the soy protein not only enhances the protein content, but also provides the function of replacing the emulsifier. In addition, it is preferable that the dregs are completely dissolved in purified water and put into a tumbler.

Specifically, the above-mentioned tumbler is preferably fed with 93.5 to 95.5% by weight of the above meat, 2.5 to 4.2% by weight of the above extract, 0.4 to 0.8% by weight of the salt of the sea salt, and 1.0 to 1.5% At this time, 0.3 to 0.7% by weight of soybean protein may be further added.

Thus, by using the natural material extract, the sun salt, the amorphous sugar, and the soybean protein instead of the chemical food additive, the built-in shelf life of one month or more can be secured.

If necessary, the tumbler can add spicy flavor to the meat, while adding pepper, garlic, and ginger to increase the shelf-life of the meat. At this time, pepper is added in an amount of 0.03 to 0.05 wt%, garlic is added in an amount of 0.07 to 0.11 wt%, and ginger is added in an amount of 0.06 to 1.00 wt%.

In addition, in step S200, raw meat is put into a tumbler, and the extract prepared in the extraction step (S100) is further added to a tumbler and rotated at 5 to 8 RPM for 22 to 26 hours, So that it can be uniformly flavored, and the meat-specific odor and odor are removed.

One of various tumbler products may be purchased and used by rotating and mixing the material put into the tumbler with the tumbler.

Specifically, it is preferable to use a tumbler having a plurality of straight blades formed on the inner surface so that the extract can penetrate into the raw meat more effectively. At this time, it is preferable that the forming direction of the straight blade is parallel to the rotating direction of the tumbler. In other words, the straight blade can be installed so as to face the central axis of the tumbler in the vertical direction.

In this way, it is also important that the tumbler penetrate the raw meat (meat) efficiently and efficiently, but it is also important to minimize the damage of the raw meat surface by the blade or the like. If the surface of the raw meat is damaged to the extent that it is visible to the consumer, even if it is well, the merchantability will be inferior.

Therefore, according to a preferred embodiment of the present invention, the blade is formed so as to be parallel to the rotating direction of the tumbler. As the tumbler rotates, the raw meat also rotates in the direction of rotation of the tumbler in the tumbler and hits the inner surface of the tumbler according to the centrifugal force. If the blade forming direction is perpendicular to the direction of rotation of the tumbler, However, since the surface of the raw meat is scratching, the damage of the surface of the raw meat becomes noticeable, and the extract is hard to penetrate deeply into the raw meat.

It is also preferable that the shape of the blade is not formed in the inside of the tumbler but in the form of a semicircle or the like on the inner surface of the tumbler.

This is also intended to minimize the damage to the surface of the raw meat while allowing the raw meat to have sufficient extract. That is, when the blade has a semicircular shape, there is less friction on the portion where the raw material hits the first blade than when the blade has a rectangular or triangular shape, so that only a sheath is formed and the risk of damage to the raw meat is reduced.

By such a method, the extract can sufficiently permeate the raw meat to improve the aesthetics, and the smoked frying, which will be described later, can be effectively carried out, thereby making it possible to produce a product with further improved flavor.

On the other hand, it is preferable to mature the meat so that the extract does not flow out of the meat meat taken out from the tumbler. Here, it is preferable to use an ordinary drying method for the aging, but it is most preferable to aged by drying at 40 to 80 DEG C for 30 to 60 minutes.

The pressure adjustment step (S300) constituting the processing method of meat meat according to the present invention is a step of adjusting the pressure inside the tumbler to the pressure of the atmospheric pressure level so that the liquid and the dirt material put into the tumbler are smoothly penetrated into the meat . At this time, the internal pressure of the tumbler can be changed according to the altitude of the position where the tumbler is installed, and is preferably adjusted to about 0.1 MPa.

That is, if the pressure inside the tumbler in the low pressure state is instantaneously adjusted to the atmospheric pressure level through the pressure adjusting step (S300), the inside of the meat becomes low pressure and the environment becomes high pressure (atmospheric pressure) The effect of injecting dirt and natural materials into the meat appears.

The smokestacking step (S350) constituting the processing method of meat meat according to the present invention is included between the pressure adjusting step (S300) and the maturing step (S400). The meat meat having passed the pressure adjusting step (S300) It is the step of smoking with a wooden chip. In this smoking step (S350), the lid of the tumbler is opened and the meat is smoked through a conventional smoking method.

The purpose of fogging is to remove moisture to make it dry and to penetrate the preservative ingredient in the smoke to make it have a preservative property, It is to remove the peculiar smell of the smoke with the flavor of the smoke, and it is in the thing which tastes the taste.

In one embodiment, the fumigation step (S350) according to the present invention allows the skins of the meat to be retained without the skin of the meat being fried, only the skins being retained during the process, and the beef sawdust A process of roasting at a temperature of 200 to 230 DEG C for about 45 to 60 minutes or a circulation of air through a used kiln, and a process of smoking with a beech wood smoke for 15 to 20 minutes so that a fragrant flavor permeates the entire duck have.

In another embodiment, the fumigation step (S350) according to the present invention may include a first wet process that uniformly extends from the smoke house to the interior of the duck meat, and a second wet process that sterilizes and sterilizes the duck meat through the beech smoke in the smoke house . In this case, the first wet process may be performed at a temperature range of 75 ° C to 80 ° C for 10 minutes to 15 minutes, and the second wet process may be performed at a temperature range of 85 ° C to 90 ° C for 50 minutes to 60 minutes.

The aging step (S400) constituting the processing method of meat meat according to the present invention is a step of cooling and aging the meat meat having passed the pressure adjusting step (S300) or the smoking step (S350) Meat meat is cooled for 2 to 3 hours so that the deep portion of the meat is below 7 ℃.

Alternatively, the meat meat processing method according to the present invention may further include a post-treatment step after the aging step (S400).

The post-treatment step is a step of removing remaining remnants remaining on the epidermis of the meat. When the cooling is completed, the meat is removed from the cooling chamber and the remaining remnants are removed using tweezers for removing dormancy.

In the post-treatment step (S600), the meat meat is divided into two parts between the breasts and the breasts, sliced into 5 to 7 mm slices, and the meat meat is packed in a vacuum package by weight units such as 200 g, 400 g and 800 g.

In the post-treatment step (S600), the meat packed in a vacuum until the product is dispensed is stored in a refrigerated state at a temperature of -2 to 5 DEG C or a refrigerated state at a temperature of -18 DEG C or less.

On the other hand, the present invention provides meat meat processed through the above-described processing method of meat meat.

These meat meat is smoked by beech wood, and the peculiar smell of meat is diluted, and chemical food additives such as flavor enhancer, preservative and coloring agent generally used in most processed meat products are not contained.

In addition, the meat meat according to the present invention provides a shelf life of one month, for example, 30 days or more without using an industrial material such as an antioxidant and an antiseptic.

Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.

[Example]

1. Natural materials including fruits, vegetables and herbal medicines were put into a juicer to obtain a natural material extract.

2. 10 kg of raw meat (pork belly) was put into a tumbler, and the natural material extract and dirt were put into a tumbler, and then the lid of the tumbler was sealed. At this time, the composition of each component put into the tumbler is as shown in Table 1 below.

3. The tumbler was operated for 24 hours in the order of forward rotation, stoppage, reverse rotation, stoppage, purge, and stoppage. After the tumbling process was completed, the lid of the tumbler was opened to check the condition of the raw meat, and it was confirmed that no extract or dirt was present in the tumbler.

4. The raw meat inside the tumbler was taken out and transferred to the smoke of the hood, smoked for 10 minutes at a temperature of 75 ° C using beech wood, and subjected to the first wet process. Then, it was smoked for 60 minutes at a temperature of 85 ° C and the second wet process was performed.

5. Raw meat after fumigation was placed in a cooling chamber and cooled at 10 ° C for 2 hours to prepare meat meat.

[Experimental Example 1]

The sensory evaluation test was conducted on 30 persons having sensory test ability in each of the above-mentioned Examples and Comparative Examples. The results of the sensory evaluation were 5 points for excellent taste, aroma, and preference, 4 points for excellent, 3 points for normal, 2 points for bad, and 1 point for very bad, The results are shown in Table 2 below.

As shown in Table 2, meat taste, taste, flavor, and taste of meat meat produced by the examples were superior to those of the comparative example, as a result of sensory evaluation.

[Experimental Example 2]

The meat meal prepared in the examples was stored in an incubator at a temperature of 5 캜, and the shelf life test was carried out. At this time, the bacteriological examination was performed at 1 hour intervals.

As a result, no bacteria were detected in the meat meat during the storage period of 30 days. As a result, it was confirmed that the meat meat processed according to the processing method of the present invention can be refrigerated and circulated for a shelf life of 30 days or more.

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 and scope of the invention as defined in the appended claims. It can be understood that it is possible.

Claims

An extracting step of extracting an extract from a natural material;
A step of pouring the extract, meat and dirt material into a tumbler and tumbling under a pressure environment lower than atmospheric pressure;
A pressure adjusting step of adjusting a pressure inside the tumbler to a level of an atmospheric pressure so that the extract and the dirt material are smoothly penetrated into the meat; And
And a fermentation step of cooling and aging the meat.

The method according to claim 1, further comprising:
And fumigation step of fuming the tumbled meat with beech wood.

The method of claim 1, wherein the natural material comprises
A method of processing meat meat characterized in that it comprises at least one of apple, pear, carrot, shiitake, kelp, jujube, onion, persimmon, licorice, octagonal, octagonal, cinnamon, rosemary, time, clove and fennel .

The method according to claim 1,
A method for processing meat meat characterized in that it includes salting and non-salting.

5. The tumbler according to claim 4, wherein the tumbler
93.5 to 95.5% by weight of the meat;
2.5 to 4.2% by weight of the extract;
0.4 to 0.8% by weight of the salt of the salt; And
And 1.0 to 1.5% by weight of the non-amorphous material is added.

The method of claim 1,
Wherein the natural material is washed with ultrasonic waves to remove residual pesticides and heavy metals.

A meat meat processed by the processing method according to claim 1.