LEE, KYONG AE,이경애,BAE, SOO OK,배수옥,KIM, YONG SU,김용수,OH, JUN OK,오준옥
申请号：
KR1020120155820
公开号：
KR1012695000000B1
申请日:
2012.12.28
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of Korean-style seasoned beef tenderloin using low fat meat is provided to improve the texture of the low fat meat in order to manufacture the Korean-style seasoned beef tenderloin by using the low fat meat.CONSTITUTION: A manufacturing method of Korean-style seasoned beef tenderloin using low fat meat comprises: processing lipase on one of low fat meats selected from beef round, pork picnic, and pork leg slicing the meat in the same direction as the meat structure cutting in the same direction as the meat structure after slicing and seasoning the meat with kiwi puree. The lipase is Novozymes Lipopan 50BG. The thickness or the depth of the slice is 8 mm.COPYRIGHT KIPO 2013[Reference numerals] (AA) Processes (BB) Pre-process raw materials (CC) Slice (DD) Cut process (EE) Mix sauce (FF) Charge (GG) Seal (HH) Age (II) Complete product (JJ) Processing contents (KK) Confirm and inspect the temperature and packed state of raw meat, remove packing paper, and remove surface blood and fat chunk (LL) Slice the raw meat in the same direction as the meat structure with the thickness of 8mm (MM) Cut the sliced raw meat in the perpendicular direction of the meat structure at intervals of 8mm (NN) Uniformly mix the raw meat and sauce at a predetermined rate (OO) Charge a predetermined container with a predetermined amount (PP) Seal the container (QQ) Age a packed product at the refrigerating state of -2-5°C for 24 hours (RR) Externally pack and store at -2-10°C본 발명은 저지방 부위의 고기를 이용한 너비아니의 제조방법에 관한 것으로, 본 발명에서 제시하는 육가공 기술을 이용할 경우, 저지방 부위의 식감을 현저히 개선할 수 있으므로, 그동안 구이용으로 활용되지 못한 저지방 부위 육을 구이용 너비아니 제품으로 개발할 수 있다.
