RESTRUCTURED JERKY CONTAINING RED PEPPER PASTE AND METHOD FOR PREPARING THE SAME

• Main Authors: KIM, HACK YOUN, LEE, MI AI, HAN, DOO JEONG, JEONG, JONG YOUN, KIM, CHEON JEI, CHOI, YUN SANG, CHOI, JI HUN
• Format: Patent
• Language: English
• Published: 27.08.2008
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method of producing dried meat slices by reconstituting meat from a hog's hind leg or beef round having a relatively low price and mixing with seasoning liquid is provided to reduce the cost of production and to make dried meat slices with enhanced binding capacity and soft texture. Pork and beef are mixed in a weight ratio of 80 to 85% by weight and 5 to 20% by weight, added with 30 to 35% by weight of seasoning liquid, mixed with hands for 5min and tumbled at 2 to 4deg.C for 30min. The mixture is then filled into a stick type mold selected from a cellulose casing, fibrous casing and collagen casing, successively dried at 55deg.C for 3hr, at 65deg.C for 3hr and at 80deg.C for 1hr and cooled at 25deg.C for 30min. The seasoning liquid contains 30 to 35% by weight of red pepper paste, based on the total weight of seasoning liquid. The mixed pork and beef are reconstituted by combining 80 to 95% by weight of ground meat and 5 to 20% by weight of bound meat. The pork and beef are meat from a hog's hind leg or beef round.