KIM, HONG KUKKR,김홍국,SHIN, MYUNG SANGKR,신명상,KIM, NAM SUKR,김남수,YU, GEUN JOOKR,유근주,BAE, KWANG NAMKR,배광남
申请号：
KR1020130121076
公开号：
KR1020150042444A
申请日:
2013.10.11
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to canned ham including salted and fermented shrimp and a manufacturing method thereof, in which the canned ham has the effects of increasing the preference, providing flavors, enhancing digestion, and reducing cholesterol by adding salted and fermented shrimp so as to maintain the taste and texture of non-preferred meat of pork such as legs. The manufacturing method of canned ham of the present invention comprises the followings: raw material meat is prepared by removing fascia and muscle, chopping into 3-5 mm and weighing the chopped raw material meat and fat are input into a blender, and firstly mix with sub-ingredients such as bay salt, salary powder, phosphate, vitamin C, yeast extract, and salted and fermented shrimp for 8-10 minutes ice and purified water at 1:1 ratio are added, and secondly mixed carrageenan, isolated soybean protein, white sugar and the cochineal colorant are added, and thirdly mixed in a vacuum state for 10 minutes the meat is cured in a curing room at 4°C or lower for 12-48 hours the cured meat is filled in an empty tube having a square or cylindrical shape, and seamed and the seamed canned ham is treated in a retort with heat at 115-117°C for 50-70 minutes to complete canned ham.COPYRIGHT KIPO 2015본 발명은 후지 등 돼지고기의 비선호부위 원료육에 맛과 조직을 유지할 수 있도록 새우젓을 첨가함으로써, 기호도의 증가와 향미부여, 소화력 증진, 콜레스테롤 감소 등의 효능을 가진 새우젓이 첨가된 캔햄 및 캔햄 제조방법으로, 원료육의 근막과 건을 제거한 후 3~5mm로 쵸핑 및 계량하여 준비하고, 상기 쵸핑된 원료육과 지방을 믹서에 넣고 부재료인 천일염, 셀러리분말, 인산염, 비타민C, 효모엑기스, 새우젓을 넣어 8-10분간 1차 믹싱한 후, 얼음과 정제수를 1:1 비율로 넣고 2차 믹싱하고, 카라기난, 분리대두단백, 백설탕, 코치닐색소를 넣고 진공상태에서 10분간 3차 믹싱하여 4℃ 이하의 염지실에서 12-48시간 염지하고, 상기 염지된 염지육을 4각 또는 원통형상을 가지는 공관에 충전하여 씨밍하며, 상기 씨밍된 캔햄을 레토르트에서 115~117℃에서 50-70분간 열처리하여 캔햄을 완성한다.
