KR20190058109A - Method for aging meat using comb pen shell - Google Patents

Method for aging meat using comb pen shell Download PDF

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KR20190058109A
KR20190058109A KR1020170155779A KR20170155779A KR20190058109A KR 20190058109 A KR20190058109 A KR 20190058109A KR 1020170155779 A KR1020170155779 A KR 1020170155779A KR 20170155779 A KR20170155779 A KR 20170155779A KR 20190058109 A KR20190058109 A KR 20190058109A
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meat
aging
present
pen shell
aged
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KR1020170155779A
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KR102041488B1 (en
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임대곤
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임대곤
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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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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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)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a meat aging method using a pen shell and, more specifically, to meat aging method using a pen shell, which can remove the unique smell of meat such as beef, pork, chicken, and duck, can regulate salinity of the meat to be aged, and can also increase availability of the pen shell as a food material, by allowing the meat to be in contact with a pen shell and aging the same in a refrigerated or a frozen state. In addition, the meat aging method using a pen shell comprises: a step of stacking a pen shell and meat; and a step of aging the stacked materials by refrigerating or freezing the same.

Description

키조개를 이용한 육고기 숙성 방법{METHOD FOR AGING MEAT USING COMB PEN SHELL}[0001] METHOD FOR AGING MEAT USING COMB PEN SHELL [0002]

본 발명은 키조개를 이용한 육고기 숙성 방법에 관한 것으로, 보다 상세하게는 소고기, 돼지고기, 닭고기, 오리고기 등 육고기와 키조개 패육을 서로 접촉되게 하여 냉장 또는 냉동 상태로 숙성시킴으로써 육고기의 잡내를 없애고 숙성되는 육고기의 염도를 조절할 수 있을 뿐만 아니라 키조개를 식자재로 이용하는 것을 높일 수 있는 키조개를 이용한 육고기 숙성 방법에 관한 것이다.More particularly, the present invention relates to a method of aging meat using chicken pods, and more particularly, it relates to a method of aging meat with agar in a refrigerator or a frozen state by bringing meat and poultry meat such as beef, pork, chicken and duck meat into contact with each other, The present invention relates to a method for aging meat using a pearl barrel which can control the salinity of meat and enhance the utilization of the pearl bar as a food material.

식생활의 변화로 말미암아 최근 소고기, 돼지고기, 닭고기, 오리고기 등의 육고기는 구이, 탕, 조림, 적 등 거의 모든 음식형태로 다양하게 가공되어 섭취되고 있다.Due to changes in diet, meat, including beef, pork, chicken, and duck meat, has been processed and processed into almost all forms of food such as grilled, hot, boiled, and red.

이러한 육고기의 구이에는 조미, 즉 양념하지 않은 상태의 원래의 생육을 그대로 굽는 방법이 있는데, 양념하지 않은 육고기 구이는 특히 섭취시 고기 냄새로 섭취를 어렵게 하거나 섭취 후에도 옷에 고기냄새가 배어 있게 되어 주위 사람들에게 불쾌감을 줄 뿐만 아니라 양념하지 않은 육고기는 다양한 맛을 제공하지 못한다는 문제점이 있다.There is a method of grilling such raw meat, that is, the original growth without seasoning. The grilled meat that has not been seasoned, especially when consumed, is difficult to ingest by the smell of meat or after eating, Not only does it cause discomfort to people, but also meat that has not been seasoned can not provide various flavors.

이에 따라 육고기는 소금 등으로 간을 맞추거나, 생육을 그대로 또는 양념하여 숙성시킨 상태에서 구워 섭취하는 것이 일반적이다.Accordingly, it is common that the meat is cooked in a state where the liver is cooked with salt or the like, or the meat is aged while keeping the growth as it is.

대한민국 등록특허 제10-0557026호(사과를 함유하는 고기 숙성용 양념조성물 및 이 고기숙성용 양념 조성물로 숙성된 고기), 대한민국 공개특허 제10-2017-0078275호(금 나노 입자를 이용한 돼지고기 숙성 방법 및 이를 이용하여 숙성된 돼지고기), 대한민국 등록특허 제10-1067332호(바베큐용 숙성 닭고기 제조방법), 대한민국 등록특허 제10-1176779호(온도와 공기량의 변환에 의한 소고기 숙성 방법), 대한민국 등록특허 제10-1372321호(생고기 숙성 및 해동 방법) 등에는 다양한 방법으로 육고기를 숙성하는 방법이 개시되어 있다.Korean Patent No. 10-0557026 (seasoned composition for fermenting meat containing apples and meat aged with the seasoning composition for meat), Korean Patent Publication No. 10-2017-0078275 (fermentation of pork using gold nanoparticles) Method and aged pork using the same), Korean Patent No. 10-1067332 (Method of preparing aged chicken for barbecue), Korean Patent No. 10-1176779 (Method of aging beef by temperature and air conversion), Korea Japanese Patent Application Laid-Open No. 10-1372321 (a method of aging and defrosting raw meat), etc., discloses a method of aging meat.

그런데, 상기의 육고기의 숙성 기술은 다양한 식품 소재를 가공하여 제조된 소스를 주로 이용하기 때문에 소스를 별도로 제조하고 준비하는 불편한 점이 있다.However, since the above-described meat aging techniques mainly use sauces produced by processing various food materials, there is an inconvenience in preparing and preparing sauces separately.

한편, 키조개는 연근해 수심 20~50m에서 서식하는 식용 패류로서 키조개과(Pinnidae)에 속하며, 학명은(Atrina(Servatrina) pectinata)이다. 전체적으로 삼각형의 형태를 하고 있으며 껍데기는 250~300mm, 높이 145~150mm, 폭 100mm의 대형 패류로서 키조개는 다량의 단백질과 필수 아미노산과 철분의 함량이 높다고 알려져 있다.On the other hand, chickpea is an edible shellfish inhabited at 20 to 50 m in the offshore waters and belongs to Pinnidae (Atrina (Servatrina) pectinata). It is a large shellfish with a shell of 250 ~ 300mm, a height of 145 ~ 150mm and a width of 100mm. It is known that the shellfish has a large amount of protein, essential amino acid and iron content.

그러나, 키조개를 이용한 가공식품이나 식품 소재로의 이용은 낮은 실정이며, 특히 패주 또는 조개관자라고 불리는 부분을 제외한 다른 키조개의 식용 가능 부분(예를 들어 키조개의 내장 부위)는 쓴맛이 있어서 식품으로서의 이용도가 더 낮다는 문제점이 있다.However, its use as processed foods and food materials using kiwi shells is low, and in particular, the edible parts (for example, the inner parts of kiwi shells) of the other shells, There is a problem that the degree is lower.

대한민국 등록특허 제10-0557026호 : 사과를 함유하는 고기 숙성용 양념조성물 및 이 고기숙성용 양념 조성물로 숙성된 고기Korean Patent No. 10-0557026: Meat-aging seasoning composition containing apple and meat aged with this seasoning composition for meat aging 대한민국 공개특허 제10-2017-0078275호 : 금 나노 입자를 이용한 돼지고기 숙성 방법 및 이를 이용하여 숙성된 돼지고기Korean Patent Publication No. 10-2017-0078275: Method of aging pork using gold nanoparticles and aged pork 대한민국 등록특허 제10-1067332호 : 바베큐용 숙성 닭고기 제조방법Korean Patent No. 10-1067332: Method of producing aged chicken for barbecue 대한민국 등록특허 제10-1176779호 : 온도와 공기량의 변환에 의한 소고기 숙성 방법Korean Patent No. 10-1176779: Method of ripening beef by changing temperature and air amount 대한민국 등록특허 제10-1372321호 : 생고기 숙성 및 해동 방법Korean Patent No. 10-1372321: Method of aging and defrosting raw meat

본 발명은 상기와 같은 점을 인식하여 안출된 것으로, 본 발명의 목적은 소고기, 돼지고기, 닭고기, 오리고기 등 육고기와 키조개 패육을 서로 접촉되게 하여 냉장 또는 냉동 상태로 숙성시킴으로써 육고기의 잡내를 없애고 숙성되는 육고기의 염도를 조절할 수 있을 뿐만 아니라 키조개를 식자재로 이용하는 것을 높일 수 있는 키조개를 이용한 육고기 숙성 방법을 제공하기 위한 것이다.SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a method and apparatus for removing meat from meat by aging the meat and poultry meat such as beef, pork, The present invention is to provide a method for aging meat by using a bean jam, which can control the salinity of aged meat and increase the utilization of the bean jam as a food material.

상기와 같은 목적을 달성하기 위하여 본 발명에 따른 키조개를 이용한 육고기 숙성 방법은, 키조개를 이용하여 육고기를 숙성시키는 방법에 있어서, 키조개와 육고기를 적층하는 단계와, 적층된 재료를 냉장 또는 냉동시켜 숙성시키는 단계를 포함하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method of aging meat with a keyhole, comprising the steps of: laminating a chicken meat and meat; The method comprising the steps of:

또한, 본 발명에 따른 키조개를 이용한 육고기 숙성 방법은, 적층된 재료를 숙성시키는 단계의 이전 또는 다음에는 재료를 포장하는 단계가 더 포함된 것을 특징으로 한다.In addition, the method of aging meat using the keyhole according to the present invention is characterized by further comprising the step of packing the material before or after the step of aging the laminated material.

또한, 본 발명에 따른 키조개를 이용한 육고기 숙성 방법은, 적층된 재료를 숙성시키는 단계는 0℃의 온도에서 2 ~ 3시간 이루어지는 것을 특징으로 한다.In addition, the method for aging meat using the keyhole according to the present invention is characterized in that the step of aging the laminated material is performed at a temperature of 0 ° C for 2 to 3 hours.

또한, 본 발명에 따른 키조개를 이용한 육고기 숙성 방법은, 적층된 재료를 숙성시키는 단계는 -33 ~ -35℃의 온도로 냉동하였다가 -4 ~ -5℃의 온도에서 해동시키는 것을 특징으로 한다.In addition, the method for aging meat using the keyhole according to the present invention is characterized in that the step of aging the laminated material is frozen at a temperature of -33 to -35 캜 and thawed at a temperature of -4 to -5 캜.

또한, 본 발명에 따른 키조개를 이용한 육고기 숙성 방법은, 상기 적층된 재료를 숙성시키는 단계는 0℃의 온도에서 2 ~ 3시간 숙성시킨후 -33 ~ -35℃의 온도로 냉동시키는 것을 특징으로 한다.Also, the method of aging meat using the keyhole according to the present invention is characterized in that the step of aging the laminated material is performed by aging at 0 ° C for 2 to 3 hours and freezing at a temperature of -33 to -35 ° C .

상기와 같은 구성에 의하여 본 발명에 따른 키조개를 이용한 육고기 숙성 방법은 소고기, 돼지고기, 닭고기, 오리고기 등 육고기와 키조개 패육을 서로 접촉되게 하여 냉장 또는 냉동 상태로 숙성시킴으로써 육고기의 잡내를 없애고 숙성되는 육고기의 염도를 조절할 수 있을 뿐만 아니라 키조개를 식자재로 이용하는 것을 높일 수 있는 장점을 갖는다.According to the above-described structure, the method of aging the meat using the keyhole according to the present invention is a method of aging a meat and beef meat such as beef, pork, chicken, and duck meat in a refrigerated or frozen state, It is possible to control the salinity of meat and also to increase the utilization of chickpea as a food material.

도 1은 본 발명의 일실시예에 따른 키조개를 이용한 육고기 숙성 방법의 과정을 도시한 흐름도
도 2는 본 발명의 일실시예에 따른 키조개를 이용한 육고기 숙성 방법에서 육고기와 키조개가 적층되는 상태를 개념적으로 도시한 도면1 is a flowchart showing a process of a method for aging meat according to an embodiment of the present invention,
FIG. 2 is a conceptual illustration of a state in which meat and horseshoe are stacked in a meat-aging method using a keyhole according to an embodiment of the present invention

이하에서는 도면 및 실시예를 참조하여 본 발명에 따른 키조개를 이용한 육고기 숙성 방법을 보다 상세하게 설명하기로 한다.Hereinafter, a method of aging meat using a key shell according to the present invention will be described in detail with reference to the drawings and examples.

도 1은 본 발명의 일실시예에 따른 키조개를 이용한 육고기 숙성 방법의 과정을 도시한 흐름도이고, 도 2는 본 발명의 일실시예에 따른 키조개를 이용한 육고기 숙성 방법에서 육고기와 키조개가 적층되는 상태를 개념적으로 도시한 도면이다.FIG. 1 is a flowchart illustrating a method of aging meat according to an embodiment of the present invention. FIG. 2 is a view illustrating a method of aging meat using a keyhole according to an embodiment of the present invention, Fig.

본 발명의 일실시예에 따른 키조개를 이용한 육고기 숙성 방법은 키조개를 이용한 육고기 숙성 방법은 소고기, 돼지고기, 닭고기, 오리고기 등과 같은 육고기(1,1')와 키조개(2)를 서로 접촉되게 적층하여 냉장이나 냉동시켜 숙성시키는 것을 특징으로 한다.According to one embodiment of the present invention, there is provided a method of aging a meat using a keyhole, wherein the meat is aged by means of a bean jam, the meat (1,1 ') such as beef, pork, chicken, Followed by cooling or freezing and aging.

상기 키조개는 주로 식재료로 이용되는 패주(2a)를 얇게 썰어 이용되는 것이 바람직하지만 본 발명은 패주(2a)뿐만 아니라 전패각근, 외투막, 내장 등과 같은 키조개의 기타 내용물(2b) 모두를 이용할 수 있다.It is preferable that the key shells are mainly used by slicing a passageway 2a used as a foodstuff. However, the present invention can use not only the passageway 2a, but also all other contents 2b of the key shells such as bean curd,

도면을 참조하면, 본 발명은 우선 패주(2a) 또는 기타 내용물(2b)로 구성된 키조개와 육고기(1,1')를 서로 적층시키는 단계(S10)를 포함한다. 도 2는 육고기(1,1') 사이에 키조개(2)가 포개져 적층되는 상태를 개념적으로 도시하였으나 본 발명에서는 키조개(2)와 육고기(1,1')의 적층은 키조개(2)와 육고기(1,1') 사이에 염분을 비롯하여 양분 등의 물질이동이 이루어지도록 키조개(2)와 육고기(1,1')가 접촉되는 것을 의미한다.Referring to the drawings, the present invention first includes a step S10 of laminating a meat dish (1, 1 ') to each other consisting of a barb 2a or other contents 2b. FIG. 2 conceptually shows a state in which the keyholes 2 are stacked between the meat pieces 1, 1 ', but in the present invention, the stacking of the keyholes 2 and the meat pieces 1, (2) and meat (1,1 ') are contacted so that the nutrients and other substances are transported between the meat (1,1').

본 발명은 상기와 같이 키조개(2)와 육고기(1,1')가 적층된 상태, 즉 접촉된 상태에서 적층된 재료를 냉장 또는 냉동시켜 숙성시키는 단계(S20,S20)'를 포함한다.The present invention includes steps (S20, S20) of aging a stacked material in a state in which the keyhole 2 and the meat 1, 1 'are stacked, that is, in contact with each other, by chilling or freezing.

본 발명은 상기와 같이 적층된 키조개(2)와 육고기(1,1')가 숙성되는 과정에서 고기의 숙성뿐만 아니라 서로 접촉된 상태이기 때문에 키조개(2)와 육고기(1,1') 사이에 양분의 이동이 이루어지는 것을 특징으로 한다. 예를 들어, 바다 생물인 키조개(2)에는 염분과 같은 미네랄이 많이 들어 있는데, 이러한 양분은 키조개(2)로부터 육고기(1,1')로 이동되게 되며 이는 자연 양분에 의해 육고기(1,1')가 조미되는 효과를 발휘하게 된다. 아울러, 본 발명은 삼투압의 유지로 냉동에 의한 육고기(1,1')의 수분 손실을 방지할 수 있게 된다.The present invention relates to a method for producing a meat product, which comprises the steps of aging a chicken meat (2) and a meat (1,1 ') stacked as described above, And the movement of the nutrient is performed. For example, a marine creature (2) contains a large amount of minerals such as salinity, which are transferred from the shellfish (2) to the meat (1,1 '), ') Will exert a seasoning effect. In addition, the present invention can prevent loss of moisture of meat (1,1 ') due to freezing due to maintenance of osmotic pressure.

상기와 같이 키조개(2)와 육고기(1,1')가 적층된 재료는 다양한 조건에서 숙성되는데, 세균의 번식을 방지하고 장시간 보관을 위해 냉장이나 냉동 조건에서 숙성되는 것이 바람직하다.As described above, the material in which the clamshell (2) and the meat (1,1 ') are laminated is aged under various conditions. It is preferable that the material is aged under refrigeration or freezing conditions in order to prevent the propagation of bacteria and to store for a long time.

예를 들면, 적층된 재료를 숙성시키는 단계(S20,20')는 냉장 온도인 0℃의 온도에서 2 ~ 3시간 이루어져 숙성을 신속하게 거칠 수 있게 된다.For example, the steps (S20, 20 ') of aging the laminated material are performed at a temperature of 0 ° C, which is a refrigeration temperature, for 2 to 3 hours, so that aging can be rapidly carried out.

또한, 상기 적층된 재료를 숙성시키는 단계(S20,S20')는 -33 ~ -35℃의 온도로 냉동하여 장기간 보존이 이루어지면서 숙성이 이루어지도록 구성될 수 있다. 상기와 같이 냉동된 재료는 충분한 양분의 이동이 이루어지도록 -4 ~ -5℃의 온도에서 해동시키는 것이 바람직하다.In addition, the steps (S20 and S20 ') for aging the laminated material may be performed such that the material is frozen at a temperature of -33 to -35 캜 and aged while being preserved for a long period of time. As described above, it is preferable that the frozen material is thawed at a temperature of -4 to -5 캜 so that a sufficient amount of nutrient is transferred.

또한, 상기 적층된 재료를 숙성시키는 단계(S20,S20')는 냉장 조건에서의 숙성과 냉동 조건에서의 숙성을 동시에 거치도록 구성되어 질 수 있다.In addition, the step (S20, S20 ') of aging the laminated material can be configured so as to simultaneously pass aging under refrigeration conditions and aging under freezing conditions.

한편, 본 발명은 상기와 같이 키조개(2)와 육고기(1,1')가 적층되어 숙성되는 재료는 그대로 유통되거나 조리되는 것을 특징으로 할 뿐만 아니라 숙성시키는 단계(S20,S20)의 전후에 포장하는 단계(S30,S30')가 포함되는 것을 특징으로 한다. 즉, 적층된 재료를 숙성시키는 단계(S20)의 다음에 재료를 포장하는 단계(S30)가 더 포함되건, 적층된 재료를 포장(S30')하여 포장된 상태에서 숙성시키는 단계(S20')로 이루어질 수 있다.In the meantime, the present invention is characterized in that the material to be aged by stacking the keyholes 2 and the meat pieces 1, 1 'as described above is circulated or cooked intact as well as before and after the aging step S20 and S20 (S30, S30 '). That is, whether the stacked material is further aged (S20) or not (S30) is further included, the stacked material is packaged (S30 ') and aged in a packaged state (S20') Lt; / RTI >

앞에서 설명되고 도면에 도시된 키조개를 이용한 육고기 숙성 방법은 본 발명을 실시하기 위한 하나의 실시예에 불과하며, 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안된다. 본 발명의 보호범위는 이하의 특허청구범위에 기재된 사항에 의해서만 정하여지며, 본 발명의 요지를 벗어남이 없이 개량 및 변경된 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속한다고 할 것이다.The method of aging meat using the keyhole described above and shown in the drawings is only one embodiment for carrying out the present invention and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the following claims, and the embodiments improved and changed without departing from the gist of the present invention are obvious to those having ordinary skill in the art to which the present invention belongs It will be understood that the invention is not limited thereto.

1,1' 육고기
2 키조개
2 a 패주
2b 기타 내용물1,1 'meat
2 key shells
2 a passer
2b Other contents

Claims (5)

키조개를 이용하여 육고기를 숙성시키는 방법에 있어서,
키조개와 육고기를 적층하는 단계와,
적층된 재료를 냉장 또는 냉동시켜 숙성시키는 단계를 포함하는 것을 특징으로 하는 키조개를 이용한 육고기 숙성 방법.In a method for aging meat with a pearl barrel,
A step of laminating chicken meat and meat,
And aging the laminated material by chilling or freezing the raw material. 제1항에 있어서,
적층된 재료를 숙성시키는 단계의 이전 또는 다음에는 재료를 포장하는 단계가 더 포함된 것을 특징으로 하는 키조개를 이용한 육고기 숙성 방법.The method according to claim 1,
Further comprising the step of packing the material before or after the step of aging the laminated material. 제1항 또는 제2항에 있어서,
적층된 재료를 숙성시키는 단계는 0℃의 온도에서 2 ~ 3시간 이루어지는 것을 특징으로 하는 키조개를 이용한 육고기 숙성 방법.3. The method according to claim 1 or 2,
Wherein the step of aging the laminated material is carried out at a temperature of 0 ° C for 2 to 3 hours. 제1항 또는 제2항에 있어서,
적층된 재료를 숙성시키는 단계는 -33 ~ -35℃의 온도로 냉동하였다가 -4 ~ -5℃의 온도에서 해동시키는 것을 특징으로 하는 키조개를 이용한 육고기 숙성 방법.3. The method according to claim 1 or 2,
Wherein the step of aging the laminated material is frozen at a temperature of -33 to -35 占 폚 and thawed at a temperature of -4 to -5 占 폚. 제1항 또는 제2항에 있어서,
상기 적층된 재료를 숙성시키는 단계는 0℃의 온도에서 2 ~ 3시간 숙성시킨후 -33 ~ -35℃의 온도로 냉동시키는 것을 특징으로 하는 키조개를 이용한 육고기 숙성 방법.3. The method according to claim 1 or 2,
Wherein the step of aging the laminated material comprises aging at a temperature of 0 ° C for 2 to 3 hours, followed by freezing at a temperature of -33 to -35 ° C.
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JPH04271765A (en) * 1991-02-27 1992-09-28 Riyoushiyoku Kenkyukai Beef having excellent flavor and aging for producing the same beef
JPH10327810A (en) * 1997-06-02 1998-12-15 Nitto Best Kk Softener for flesh and processing flesh
KR20050090905A (en) * 2004-03-10 2005-09-14 진민웅 Maturing procedure of bacon
KR100557026B1 (en) 2002-12-27 2006-03-03 충주시 Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions
KR20090010700A (en) * 2007-07-24 2009-01-30 주의수 Manufacturing methods of octopus-bulgogi and the octopus-bulgogi thereof
KR101067332B1 (en) 2011-02-16 2011-09-23 주식회사 세성 Maturing method of chiken for barbecue
KR101176779B1 (en) 2011-11-18 2012-08-27 허세병 Temperature and air content charge of according to beef mature method
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04271765A (en) * 1991-02-27 1992-09-28 Riyoushiyoku Kenkyukai Beef having excellent flavor and aging for producing the same beef
JPH10327810A (en) * 1997-06-02 1998-12-15 Nitto Best Kk Softener for flesh and processing flesh
KR100557026B1 (en) 2002-12-27 2006-03-03 충주시 Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions
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