KR20120035649A - Deer beef jerky and method for manufacture - Google Patents

Abstract

The present invention relates to a deer jerky and a method of manufacturing the same, more preferably, by thawing frozen deer raw meat at 0 ℃ ~ -3 ℃ temperature to produce a kind of deer jerky seasoned with natural spices, carrying and storage It is intended to be used as a snack and snacks to facilitate.

Description

Deer beef jerky and method for manufacture}

The present invention relates to a deer jerky and a method of manufacturing the same, more preferably, frozen deer raw meat thawed at a temperature of 0 ℃ ~-3 ℃ thinly formed into a rod shape, then a kind of deer jerky seasoned with natural spices By making it easy to carry and store, it can be used as a snack and snacks.

In general, the demand for beef jerky and jerky is rapidly increasing as an example of instant food that can be preserved for a long time according to changes in the leisure industry or living patterns. It is appearing a lot.

As such, meat, which is generally a protein food, has various cooking methods, and in particular, there are various meat processed products for increasing portability and preservation, improving flavor, and making cooking easier. Beef jerky of these processed products is made of beef or pork as raw meat, and is prepared by drying under low temperature aging in seasoning liquid, and is a food used in the past as a snack or snack food for outdoor food.

1 is a flow chart schematically showing the conventional beef jerky manufacturing method. As shown, the conventional beef jerky manufacturing method uses a frozen raw meat chunk so that it is subjected to a first thawing process to cut it (S10). The first thawed raw meat is cut into plates (S20). Secondly thawed the cut raw meat (S30). The thawed raw meat is mixed with a salt solution and aged for at least 24 hours, followed by drying at high temperature for at least 4 hours (S40, S50). When dried at high temperature for more than 4 hours, the moisture content of the beef jerky becomes 7 to 10% and has a very hard texture. Dried beef jerky is shipped in pet packaging after inspection.

Beef jerky by the conventional manufacturing method as described above is very hard to eat, there is a problem that does not fit the taste of the user due to the immature of the seasoning and drying method.

In addition, conventional seasoned beef jerky has generally adopted a method of injecting seasoned seasonings into sliced knitted tissue and processing it by seasoning. In such a conventional method, seasonings are injected into meat tissues to be processed after meat. Because the structure is destroyed or deformed, it is difficult to preserve the flavor and appearance of the natural meat itself and the meat tissue in the inherent state of the meat, so that the flavor of the beef jerky is lowered and the appearance cannot exhibit the unique characteristics of the meat itself. In addition, the adoption of a process of injecting seasonings into the meat tissues has caused uneconomical factors that require high processing time and processing costs.

The present invention has been created in order to solve the above problems, it uses a specially prepared natural seasoning to soften the texture of the beef jerky, and also dry the high temperature and low temperature to dry the moisture content of 16% by weight ~ 20 The purpose is to maintain the weight percentage.

In addition, the purpose is to cut the raw material thawed using a cutting machine to form a slab (Strip) shape.

In addition, the present invention is to provide a method for producing beef jerky with a unique flavor to remove the raw meat during the production, to prevent the loss of raw meat when forming the beef jerky of the soft texture.

Referring to the configuration of the present invention for achieving the above object based on the accompanying drawings as follows.

The present invention, as shown in the flow chart of Figure 2, the step of thawing in the refrigerator so that the raw material of venison meat 0 ℃ ~-3 ℃ (S110),

Cutting the thawed raw meat (Slice) and cutting with a cutter to form a rod (S120),

The molded raw meat is 3.5-4.0% by weight of sugar, 1.0-2.0% by weight (soy), soy sauce salt 0.5-1.0% by weight, garlic powder 08-1.5%, ginger powder 0.8-1.5%, pepper 0.1-0.3% %, Green tea extract 0.2-0.8% by weight, onion powder 0.5-1.5% by weight, pear juice 0.1-0.3% by weight, tumbling with natural seasoning made from 0.2 to 0.5% by weight tumbling (30 minutes to 40 minutes) S130),

Refrigerating at 0 ° C. to −3 ° C. for at least 24 hours to maintain the water content of the tumbled raw meat at 16 wt% to 20 wt% (S140);

Drying step (S150) for drying the aged raw meat for 4 hours at 55 ~ 65 ℃ high temperature drying and low temperature step by step at 35 ℃ ~ 45 ℃ 10 hours at low temperature, and

It provides a method for producing a deer jerky comprising the step (S160) of packaging the dried raw meat after inspection.

In addition, the present invention provides a method for producing a deer jerky, characterized in that configured to sterilize and disinfect raw meat by ultraviolet sterilization in the drying step.

Deer beef jerky manufactured by tumbling with natural spices for 30 to 40 minutes as described above, because the seasoning is evenly soaked into the raw meat, the meat taste is not only good, but the texture of the beef jerky is soft, so young children as well as the elderly are not strong teeth. There is also an effect you can enjoy.

In addition, the present invention is to dry the raw material meat at 55 ℃ ~ 65 ℃ high temperature drying and low temperature step by step at 35 ℃ ~ 45 ℃ for 10 hours step by step so that the moisture content of about 16% to 20% by weight of the meat tender There is an effect that you can feel the taste as it is.

In addition, ginger powder, garlic powder, and green tea extract mixed with natural seasonings can produce beef jerky with rich flavor that has been stripped of venison.

And now Korean people are making a lot of changes in meat diet. In other words, since obesity and adult diseases are increasing due to the intake of meat, high-protein, low-calorie-made meat table is desired like western people, but the beef jerky produced by the present invention can also prevent obesity and adult diseases. Because it is a protein and low calorie, anyone can enjoy it.

1 is a flowchart showing a process of manufacturing beef jerky in the prior art,
Figure 2 is a flow chart showing a process for producing a deer jerky of the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings.

In the method of manufacturing deer jerky according to the present invention, frozen raw meat is used, but the use of raw meat of hygienic and good quality is basically used.

In order to manufacture the deer jerky after securing the raw meat with excellent quality as described above, first, the raw meat is thawed. At this time, since the raw material meat is hygienically packaged, it is thawed properly in the refrigerator so that the stripped temperature becomes 0 ° C. to −3 ° C. (S110).

The thawed raw meat is cut into thin slices using a cutter in order to be shaped into strips having a good size to eat (S120).

In order to soften the meat quality of the raw meat molded to be easy to eat as described above and to allow natural seasoning to soak into the raw meat evenly, tumbling is carried out for 30 to 40 minutes (S130).

And the natural seasoning to improve the taste of venison and eliminate the sting of venison is the most important technology in the present invention.

Ingredients of the natural seasoning mixed in the raw meat is sugar 3.5-4.0% by weight, soy sauce 1.0-2.0% by weight (soy), sun salt 0.5-1.0% by weight, garlic powder 08-1.5% by weight, ginger powder 0.8-1.5% by weight, Pepper 0.1-0.3% by weight, green tea extract 0.2-0.8% by weight, onion powder 0.5-1.5% by weight, pear juice 0.1-0.3% by weight, made of 0.2 ~ 0.5% by weight sake.

Among the ingredients, green tea extract, ginger powder, garlic powder, pepper removes the sting of venison, sugar and onion powder and pear juice penetrates the raw meat to soften the meat.

In this way, after tumbling using natural spices in the raw meat, the natural seasonings are allowed to give a rich flavor so as to soak evenly in the raw meat so as to draw the taste to the taste of the person (S140).

At this time, aging is refrigeration aging at least 24 hours at 0 ℃ ~ -3 ℃.

The aged raw meat is dried again on the tray or hanged on the hook depending on the product characteristics, and hot-air dried stepwise at 55 ° C.-65 ° C. for about 4 hours and 10 ° C. at 35 ° C.-45 ° C. for 10 hours (S150).

Raw meat dried as described above is dried while maintaining a moisture content of 16% to 20% by weight more than the water content of the beef jerky prepared before, the meat quality of the deer jerky of the present invention is soft.

The warm dried beef jerky is inspected to be cooled in a clean area and packed as soon as possible, and then cut and packed according to the capacity of the product using an advanced packaging machine (S160).

Ship the packaged product so that consumers can easily come in contact with delicious venison.

Claims (5)

Thawing the raw material of venison in a refrigerator to be 0 to -3 ℃,
Cutting the thawed raw meat with a cutter to slice and shape the rod into pieces;
Tumbling the molded raw meat with natural spices for 30 to 40 minutes;
Aging the tumbled raw meat at 0 ° C. to −3 ° C. for at least 24 hours;
A drying step of drying the hot air stepwise at a temperature of 35 ° C. to 45 ° C. for 10 hours at 55 ° C. to 65 ° C. for 4 hours and a low temperature to maintain the moisture content of the aged raw meat at 16% to 20% by weight;
Method for producing a deer jerky comprising the step of packaging the dried raw meat after inspection. The method of claim 1,
The natural seasoning is sugar 3.5-4.0% by weight, soy sauce 1.0-2.0% by weight (soy), sun salt 0.5-1.0% by weight, garlic powder 08-1.5% by weight, ginger powder 0.8-1.5% by weight, pepper 0.1-0.3% by weight , Green tea extract 0.2-0.8% by weight, onion powder 0.5-1.5% by weight, pear juice 0.1-0.3% by weight, the production method of deer jerky, characterized in that mixed with 0.2 ~ 0.5% by weight sake. The method of claim 1,
Method for producing a deer jerky, characterized in that configured to sterilize and disinfect raw meat by ultraviolet sterilization in the drying step. The method of claim 1,
Method of producing a deer jerky, characterized in that the moisture content of the raw material dried in the drying step is 16% by weight to 20% by weight. Deer beef jerky prepared by the manufacturing method of claim 1.

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