SEOWON UNIVERSITY INSTITUTE OF INDUSTRY-ACADEMY COLLABORATION
发明人:
JUNG, EUN HEEKR,정은희,CHOI, YANG LLKR,최양일,KIM, JONG HEEKR,김종희,LEE, SANG HWAKR,이상화,LEE, JU HOKR,이주호,LEE, HYUN JINKR,이현진,CHOI, HYOUG KYUKR,최형규,CHOI, HYUN SUKR,최현수
申请号：
KR1020160123374
公开号：
KR1020160130717A
申请日:
2016.09.26
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for preparing a low-fat pork processed product which reduces the fat content when preparing a pork processed product. The method for preparing a low-fat pork processed product comprises: a first step of preparing a hind leg part of pork as raw material meat and removing fat and connective tissues therefrom a second step of mixing 1-5 parts by weight of pork fat mixture with 100 parts by weight of the raw material meat, wherein the pork fat mixture is prepared by mixing 3 parts by weight of pork fat, and 2 parts by weight of one or more components selected from guar gum, xanthan gum, konjak powder, yacon powder, acorn powder, and a mixture thereof and a third step of packaging the mixture obtained from the second step in a vacuum condition and curing the same at 1-4°C for 12-24 hours.COPYRIGHT KIPO 2016본 발명의 저지방 돈육가공품에 있어서, 원료육으로 돈육의 후지부위를 준비하여 지방과 결체조직을 제거하는 제1단계, 상기 원료육 100 중량부에 돈지방 혼합물 1 내지 5 중량부를 혼합하되, 상기 돈지방 혼합물은 돈지방 3 중량부와 구아검, 잔탄검, 곤약가루, 야콘가루, 도토리가루 및 이들의 혼합물 중 선택된 어느 하나 이상의 성분 2 중량부를 혼합하는 제2단계, 상기 제2단계에서 얻어진 혼합물을 진공포장하여 1 내지 4 ℃에서 12 내지 24시간 염지하는 제3단계를 통해 저염 돈육가공품을 제조한다.
