INDUSTRY-ACADEMIC COOPERATION FOUNDATION GYEONGSANG NATIONAL UNIVERSITY
发明人:
JOO, SEON TEA,주선태,KIM, GAP DON,김갑돈,YANG, HAN SUL,양한술,JEONG, JIN YEON,정진연,JUNG, EUN YOUNG,정은영,LIM, HYUN JUNG,임현정,PARK, JUNG YONG,박정용
申请号：
KR1020110128298
公开号：
KR1020130061961A
申请日:
2011.12.02
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of reconstructed meat shreds is provided to increase yield, to relatively lower the content of crude fat and crude protein, to brighten the surface color, and to soften the texture.CONSTITUTION: Meat is ground. 1.0-1.5 weight% of salt, 0.5-1.5 weight% of sugar, 0.1-0.5 weight% of garlic powder, 0.1-0.5 weight% of ginger powder, and 0.1-0.5 weight% of pepper powder are added to 96-98 weight% of ground meat and mixed. The mixed meat is thinly spread on a cloth, and dried at 70-80 deg. C for 8-10 hours. The dried mixed meat is cut to obtain reconstructed meat shreds in a shred form. The meat is at least one kind selected from the group consisting of beef, pork, or poultry meat. The dried mixed meat is cut to the size of 0.3-0.5cm.COPYRIGHT KIPO 2013[Reference numerals] (AA) Pulverize meat (BB) Add seasoning and spice into the pulverized meat and blend (CC) Thinly spread the blended meat on a cloth (DD) Dry (EE) Reconstruct meat after drying (FF) Cut to the proper size (finished product)본 발명은 식육을 이용한 재구성 육채 및 이의 제조방법에 관한 것이다. 본 발명에 따른 재구성 육채는 식육의 비선호 부위를 분쇄한 후 건조함으로써, 육채의 조직이 연하여져서 상대적으로 이가 약한 소비자들이 용이하게 이용할 수 있으며, 안주 및 간식뿐만 아니라 반찬으로도 용이하게 이용할 수 있고, 식육의 비선호 부위의 소비를 촉진시킬 뿐만 아니라 고단백질 식품으로 국민 건강 증진에 기여할 수 있다.
