RESTRUCTURED JERKY WITH IMPROVED TASTE AND METHOD FOR PREPARING THE SAME

The present invention relates to a method for producing a restructured dry meat, comprising the following steps of: (a) preparing a lean meat and a seasoning liquid; (b) mixing the lean meat with the seasoning liquid to produce a seasoned lean meat; (c) heating the seasoned lean meat to produce a he...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	HWANG, YOON SEON, JEON, KI HONG, KUM, JUN SEOK, KIM, BYOUNG MOK, KIM, YOUNG BOONG, CHOI, YUN SANG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for producing a restructured dry meat, comprising the following steps of: (a) preparing a lean meat and a seasoning liquid; (b) mixing the lean meat with the seasoning liquid to produce a seasoned lean meat; (c) heating the seasoned lean meat to produce a heat-treated seasoned lean meat; (d) shredding the heat-treated seasoned lean meat in the direction of the muscle fibers to produce a shredded lean meat; (e) molding the shredded lean meat into a predetermined shape to produce a molded meat; and (f) drying the molded meat to produce a restructured dry meat. Accordingly, the present invention improves the chewing texture of the restructured dry meat, and maximizes the taste and aroma thereof, and thus can provide a restructured dry meat with improved overall palatability. 본 발명은 (a) 살코기 및 양념액을 준비하는 단계; (b) 살코기를 상기 양념액과 혼합하여 양념 살코기를 제조하는 단계; (c) 양념 살코기를 가열하여 열처리된 양념 살코기를 제조하는 단계; (d) 열처리된 양념 살코기를 근섬유의 결에 따라 결찢기(shredding)하여 결찢기된 살코기를 제조하는 단계; (e) 결찢기된 살코기를 소정의 형태로 성형하여 성형육을 제조하는 단계; 및 (f) 성형육을 건조하여 재구성 건조육을 제조하는 단계;를 포함하는 재구성 건조육의 제조방법에 관한 것이다. 이에 의하여, 재구성 건조육의 씹는 식감을 향상시키고, 양념의 맛과 향을 극대화함으로써 전체적인 기호성이 향상된 재구성 건조육을 제공할 수 있다.