KIM, YOUNG JOON,김영준,LEE, IN SIK,이인식,LEE, JAE SUK,이재석,KIM, DONG HYUN,김동현,KIM, YOUNG JOONKR,LEE, IN SIKKR,LEE, JAE SUKKR,KIM, DONG HYUNKR
申请号：
KR1020170126971
公开号：
KR1018605590000B1
申请日:
2017.09.29
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for preparing meat chips with improved texture by using ice. The method for preparing meat chips with improved texture by using ice includes the steps of: preparing a meat chip composition including 35-75 wt% of raw pork of the leg parts prepared by removing the fat and connective tissue and grinding the raw pork to have a diameter of 3-15 mm, 23-63 wt% of ice crushed to have the longest side at a length of 0.01-5 mm, and 1-3 wt% of seasonings including salt, sugar, and phosphate (S110)； preparing a first mixture by mixing the ground raw pork, salt, and phosphate in a blender for 5-30 minutes in a first mixing operation (S120)； preparing a second mixture by adding a third to two third of the total ice on a weight basis to the first mixture and mixing the ice and first mixture for 5-30 minutes in a second mixing operation (S130)； preparing a third mixture by adding sugar to the second mixture and mixing the second mixture and sugar 5-30 minutes in a third mixing operation (S140)； preparing a fourth mixture by adding all of the remaining ice to the third mixture (S150)； filling a casing unit with the fourth mixture (S160)； cooling the casing unit filled with the fourth mixture at -1 to -50°C (S170)； cutting the cooled fourth mixture to make the thickness of cut parts be 1.5-8 mm (S180)； and cooling the cut fourth mixture pieces at 63-105°C for 2-6 hours to prepare dried products (S190).본 발명의 얼음을 이용하여 식감을 개선한 미트칩 제조방법은, 지방과 결체조직을 제거되고 3~15mm의 직경으로 분쇄된 뒷다리부위의 원료돈육 35~75 중량%와, 가장 긴 변의 길이가 0.01mm~5mm로 분쇄된 얼음 23~63 중량% 및 소금, 설탕, 인산염으로 구성된 양념 1~3 중량%를 포함하는 미트칩 조성물을 준비하는 단계(S110)와； 상기 분쇄된 원료돈육과, 소금 및 인산염을 혼합기에 넣고 5~30분간 1차 혼합하여 1차 혼합물을 생성하는 단계(S120)와； 상기 1차 혼합물에 상기 얼음 중량의 1/3~2/3을 첨가하고 5~30분간 2차 혼합하여 2차 혼합물을 생성하는 단계(S130)와； 상기 2차 혼합물에 상기 설탕을 첨가하고 5~30분간 3차 혼합하여 3차 혼합물을 생성하는 단계(S140)와； 상기 3차 혼합물에 상기 얼음의 잔여분 전부를 첨가하여 4차 혼합물을 생성하는 단계(S150)와； 상기 4차 혼합물을 케이싱에 충진하는 단계(S160)와； 상기 4차 혼합물이 충진된 케이싱을 -1℃~-50℃로 냉각하는 단계(S170)와； 상기 냉각된 4차 혼합물을 1.5
