REPUBLIC OF KOREA(MANAGEMENT ; RURAL DEVELOPMENT ADMINISTRATION)
发明人:
SEONG, PIL NAM,성필남,KIM, JIN HYOUNG,김진형,CHO, SOO HYUN,조수현,HAM, JUN SANG,함준상,LEE, JONG MOON,이종문,PARK, BEOM YOUNG,박범영,KIM, DONG HUN,김동훈
申请号：
KR1020110026912
公开号：
KR1020120109725A
申请日:
2011.03.25
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of heated and crushed meat products having reduced content of nitrite is provided to use lactobacillus having excellent scavenging ability for the nitrite.CONSTITUTION: A producing method of heated and crushed meat products comprises the following steps: preparing a material meat, and processing the meat with a curing agent processing the meat with lactobacillus and drying, smoking, or heating the meat processed with the lactobacillus. The lactobacillus is selected from Lactobacillus plantarum, Lactococcus sp, or Paracoccus sp.COPYRIGHT KIPO 2013[Reference numerals] (AA) Producing material meat (BB) Removing the surface fasciae and excessive fat from the meat, and crushing (CC) Firstly salting(color formation process) (DD) Salting with a salting agent (EE) Secondly salting(lactobacillus treating process) (FF) Treating the salted meat with lactobacillus, and storing (GG) Mixing (HH) Adding other ingredients including flavoring agents, and mixing (II) Filling (JJ) Drying, smoking, heating (KK) Cooling본 발명은 미생물, 특히 유산균을 이용한 잔존아질산염 저감 가열분쇄육제품 및 그 제조방법에 관한 것이다. 본 발명에 따르면, 특별한 화학적 처리 및 기타 유해물질의 생성없이 유산균의 생체 친화적인 대사를 통해 아질산염이 현저히 저감된 육제품을 제조할 수 있다. 아질산염의 저감을 통해 축산가공품 소비확대를 기대할 수 있다.
