SEOWON UNIVERSITY INSTITUTE OF INDUSTRY-ACADEMY COLLABORATION
发明人:
JUNG, EUN HEEKR,정은희,CHOI, YANG ILKR,최양일,KIM, JONG HEEKR,김종희,LEE, SANG HWAKR,이상화,LEE, JU HOKR,이주호,LEE, HYUN JINKR,이현진,CHOI, HYOUNG KYUKR,최형규,CHOI, HYUN SUKR,최현수
申请号：
KR1020140019459
公开号：
KR1020150098335A
申请日:
2014.02.20
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to low-sodium meat products. The method for manufacturing a low-sodium pork product comprises: a first step of preparing pork meat as raw meat and removing fat and bone tissues a second step of mixing, with respect to 100 parts by weight of the raw meat, 1 to 5 parts by weight of a sodium chloride (NaCl) mixture wherein the sodium chloride mixture comprises 1.4 parts by weight of sodium chloride and 0.6 parts by weight of one selected among potassium chloride (KCl), calcium chloride (CaCl_2), magnesium chloride (MgCl_2), sodium lactate (C_3H_5NaO_3), a Salicornia herbacea extract, and the mixture thereof and a third step of vacuum packing the mixture obtained from the second step and curing thereof at a temperature of 1 to 4°C for 12 to 24 hours.COPYRIGHT KIPO 2015본 발명의 저염 육가공품에 있어서, 원료육으로 돈육을 준비하여 지방과 결체조직을 제거하는 제1단계, 상기 원료육 100 중량부에 염화나트륨(NaCl) 혼합물 1내지5 중량부를 혼합하되, 상기 염화나트륨 혼합물은 염화나트륨 1.4 중량부와 염화칼륨(KCl), 염화칼슘(CaCl2) 염화마그네슘(MgCl2), 젖산나트륨(C3H5NaO3), 함초가루 및 이들의 혼합물 중 선택된 어느 하나의 성분 0.6 중량부를 혼합하는 제2단계, 상기 제2단계에서 얻어진 혼합물을 진공포장하여 1 내지 4 ℃에서 12 내지 24시간 염지하는 제3단계를 통해 저염 돈육가공품을 제조한다.
