Processed meat and a manufacturing method thereof

• Main Author: LEE, GYEONG HUI
• Format: Patent
• Language: English; Korean
• Published: 05.04.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to processed meat and a production method thereof. The method comprises the steps of: (S1) grinding and mixing washed vegetables; (S2) adding seasonings to the mixed vegetables to add a taste; (S3) adding and mixing the seasoned vegetables with finely ground or cut meat; (S3-1) adding and mixing an aromatic ingredient solution extracted from wild ginsengs to the processed meat made of the mixed vegetables and meat; (S4-1) forming, in a predetermined amount and shape, the processed meat to which the wild ginseng fragrance ingredient solution is added; (S5-1) vacuum-packaging the processed meat which is added with the wild ginseng fragrance ingredient solution and formed; and (S6-1) performing low-temperature aging on the vacuum-packed processed meat to which the wild ginseng fragrance ingredient solution is added. According to the present invention, freshness can be maintained. 본 발명은 가공식육 및 그의 제조방법에 관한 것으로, 세척한 채소들을 갈아 혼합하는 단계(S1); 상기 혼합된 채소에 양념을 넣어 맛을 가미한 단계(S2); 상기 양념된 채소에 잘게 분쇄 또는 절단된 육류를 넣고 혼합하는 단계(S3); 상기 혼합된 채소와 육류로 만들어진 가공식육에 산양산삼에서 추출한 향기성분액을 첨가하여 혼합하는 단계(S3-1); 상기 산양산삼 향기성분액이 첨가된 가공식육을 일정한 양과 형태로 성형하는 단계(S4-1); 상기 산양산삼 향기성분액이 첨가되고 성형된 가공식육을 진공 포장하는 단계(S5-1); 및 상 기 산양산삼 향기성분액이 첨가되고 진공 포장된 가공식육을 저온 숙성시키는 단계(S6-1);를 포함한다.