PRODUCTION METHOD OF MEAT PROCESSED GOODS

• 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; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for producing a meat processed product. Low-quality and chewy meat with a relatively low fat content and a lot of muscles is processed into meat with a soft and flavorful texture. According to the present invention, a kiwi fruit extract and an oil-in-water red-type emulsion are obtained, and an injection liquid composed of 1 part by ratio of the kiwi fruit extract and 1-100 parts by ratio of the oil-in-water red-type emulsion is injected into meat at a temperature of 0-10℃, and then rapidly frozen. Accordingly, protein which determines the toughness of meat is properly decomposed to soften meat, and a strange taste does not remain. Also, a fat content is reduced, and it is possible to produce high-quality meat with a rich senses of juiciness. 본 발명은 식육가공품의 제조 기술에 있어서, 비교적 지방분이 적고 근육이 많아서 질긴 저품질의 식육을 부드럽고 풍미감을 내는 식감의 식육으로 가공하는 기술에 관한 것이다. 이러한 본 발명은, 키위과실 추출물과 수중유 적형유화액을 획득한 후 그 키위과실 추출물 1 중량비와 수중유적형유화액 1~100 중량비로 이루어진 주입액을0~10℃의 온도에서 식육에 주입한 후 급속동결시키는 것에 의해 달성된다. 따라서, 식육의 질김을 결정하는 단백질이 적절히 분해되어 육질이 부드럽게 되고, 이상한 맛을 남기지 않게 되며, 지방분이 줄어들고, 육즙감이 풍부한 고급육으로 만들 수 있게 된다.