SANGJI UNIVERSITY INDUSTRY ACADEMIC COOPERATION FOUNDATION
发明人:
JEONG, GU YONGKR,정구용,JANG, GYEONG HWANKR,장경환,YU, HO SIKKR,유호식,CHOI, YANG ILKR,최양일
申请号：
KR1020130084810
公开号：
KR1020150010175A
申请日:
2013.07.18
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a method for manufacturing a calf beef sausage using calf cattle grown for beef. The method includes a pretreatment step (a first step) of cutting meat obtained from a 5-8 month old calf grown for beef, and pig fat, and maintaining ice water at -10° or lower an additive mixing step (a second step) of sprinkling and inserting 2-5 parts by weight of salt and 2-5 parts by weight of seasoning while 100 parts by weight of calf meat an ice water mixing step (a third step) of cutting a mixture of 100 pats by weight of a first mixture obtained in step 2 and 20-40 parts by weight of the ice water pretreated in step 1 until the temperature of the mixture gets 0-5°C a pig fat mixing step (a fourth step) of cutting a mixture of 100 parts by weight of the second mixture obtained in step 3 and 15-30 parts by weight of the pig fat pretreated in the step 1 until the temperature of the mixture gets 10-15°C a filling step (a fifth step) of filling the final mixture mixed with the pig fat in step 4 a heating step (a sixth step) of heating the filled product, filled in step 5 and a cooling and packing step (a seventh step) of washing the heated product heated in step 6 with distilled water, cooling the heated product, and packing the product to be in a vacuum condition. The calf sausage manufactured by the method of the present invention is more nutritious than a sausage made of only common pork. Moreover, the calf sausage has higher protein, lower fat, lower cholesterol, higher pH, lower fat rancidity, less microorganisms, and a lower ratio of saturated fatty acid.COPYRIGHT KIPO 2015본 발명은 육우를 이용한 육우소시지 제조방법에 관한 것으로, 5~8개월령 육우송아지와, 돈지방을 0~2℃로 유지한 후 2~5mm 크기로 절단, 빙수를 -10℃이하로 유지하는 전처리단계(제1단계)와, 상기 제1단계에서 전처리된 육우송아지 100중량부를 절단하면서 소금 2~5중량부과 향신료 2~5중량부를 분산 투입하는 첨가제혼합단계(제2단계)와, 상기 제2단계에서 첨가제가 혼합된 1차혼합물 100중량부에 상기 제1단계에서 전처리된 빙수 20~40중량부를 혼합하여 0~5℃가 될때까지 절단하는 빙수혼합단계(제3단계)와, 상기 제3단계에서 빙수가 혼합된 2차혼합물 100중량부에 상기 제1단계에서 전처리된 돈지방 15~30중량부를 1mm이하로 더 절단하여 혼합
