KR101856410B1 - Manufacturing method of steamed oxtail - Google Patents

Abstract

The present invention relates to a tumbling unit having a heating unit and a cooling unit provided on one side of a rotary drum so as to be repeatedly heated and cooled with respect to the outside of a rotary drum in which forward rotation and reverse rotation are repeated And the tumbling step in which the dough and the crushing work are carried out through the tumbling step so as to shorten the manufacturing time of the steam beef tallow through an automated process, So that the texture and flavor of the steamed rice flour can be further improved. In addition to the tumbling step, the first fermentation step and the second fermentation step are further performed The aging efficiency is increased by first and second aging, and at the same time, While Lee buyer steamed oxtail only a simple steaming process without the aging process is to eat by cooking in a short time.

Description

{Manufacturing method of steamed oxtail}

More particularly, the present invention relates to a method of manufacturing a beef steaming trough in which a heating unit and a cooling unit are installed on one side of a rotary drum so as to repeatedly heat and cool the outside of the rotary drum, And a tumbling step in which a dough and a crushing operation are carried out through the tumbling step, so that the manufacturing time of the steam beef tail can be shortened through an automated process, and the dough cake solution for the steam beef tallow is evenly mixed in a short time through the tumbling step So that the efficiency of aging can be increased due to the first and second aging steps by further including the first aging step and the second aging step together with the tumbling step. At the same time, unlike the past, the buyer can steal the steamed beef with only the process of fermentation without a separate aging process, And more particularly, to a method of manufacturing a so-called beef soup that can be cooked and eaten within a short time.

Generally, ribs and tailed dishes of cattle are typical dishes of court and family feast food from old days, and are recognized as high quality food in terms of nutrition and taste.

Here, the buckwheat is composed of several nodes, the part that can be eaten is about half of the weight, and the meat quality is one of the parts of the chewy and light cow which is rich in the chewiness and the gelatin ingredient.

These beef tails are especially rich in high quality proteins and trace elements, and are well digested and absorbed. They are known to have an effect on diabetes, cancer, and dizziness.

As a dish for the so-called sock tail as described above, especially, the steamed soot jar is a typical dish, and the tail is cut, the sheath is processed, the sauce is mixed with the sauce, .

The conventional preparation method of the so-called steamed beef stew has been aged for a certain period of time in the process of mixing with the seasoning after the sheath treatment, and then the fermented sole has been put into the steamer and steamed for a certain period of time.

However, in the above-described method for producing steamed rice flour, there is a problem in that the fermentation process before putting in the steamer is complicated and complicated.

Therefore, there is a need for research and development of a method for preparing a so-called beef soup so that the beef soup can be cooked and cooked only after the fermentation has been completed.

Registered Korean Patent No. 0988265 Nov. 11, 2010. Registration. Korean Public Patent No. 2015-0021603 Issue No. 2015.03.03.

In order to solve the above-mentioned problems, the present invention provides a drum type washing machine comprising: a rotary drum having a heating unit and a cooling unit installed on one side of a rotary drum so as to be repeatedly heated and cooled, And the tumbling step in which the meat-making work is performed, so that the manufacturing time of the steam-steaming tail can be shortened through the automated process, and the mixed state of the soybean-milk- And a method for manufacturing a beef steak so as to increase the durability and the meat processing efficiency.

Another object of the present invention is to provide a method for producing a fermented milk, which comprises a first fermentation step and a second fermentation step together with a tumbling step so that fermentation efficiency is increased by first and second fermentation, It is easy and simple to cook and feed the steamed soot with steam process without any aging process.

The present invention for achieving the above-mentioned objects is as follows. That is, the method for manufacturing the beef steaming according to the present invention comprises the steps of: (S100) a step of putting a frozen raw beef into a raw stock, After the raw tail sole received through the raw material receiving step (S100) is thawed at a temperature of 5 占 폚 for 48 hours so that the temperature of the raw tail bee becomes -3 占 폚 to -1 占 폚 and then thawing work Step S110: After the thawing step (S110), the dough is poured into a predetermined amount of the raw material tail with the thawing, and it is operated so as to repeat the operation for 20 minutes and the stop for 10 minutes for 3 hours. In operation, 3 forward rotation and 3 reverse rotation A tumbling step (S120) for causing the tumbling unit (200) repeatedly operated at 6 rpm to simultaneously perform the crushing treatment with the dirt on the raw beef tail; After the tumbling step (S120), the aged sauce is added to the bovine and sourced beef tails to be firstly aged, and the aged sauce is mixed with a mixture of soup soy sauce, purified water, white sugar, beef tallow, sodium L- , Which is provided as a mixture of 21.5% by weight of soy sauce, 64.51% by weight of purified water, 9.56% by weight of white sugar, 2.12% by weight of beef tallow, 2.12% by weight of sodium L-glutamate and 0.19% S130); After the primary aging step (S130), primary aged sauces are firstly submerged into aged sauce to be aged secondarily, and secondary aged sauces are added to the soy sauce, purified water, white sugar, - 21.5% by weight of soy sauce, 55.62% by weight of purified water, 9.56% by weight of white sugar, 2.12% by weight of beef tallow, L of lemon juice, L. of glutamate, Pepper powder, juice, soju, lemon juice, onion powder, garlic powder and ginger - a mixture composed of 2.12% by weight of sodium glutamate, 0.19% by weight of pepper powder, 6.57% by weight of juice, 0.63% by weight of soju, 0.32% by weight of lemon juice, 0.55% by weight of onion powder, 0.55% by weight of garlic powder and 0.27% A secondary aging step (S140) provided; After the second aging step (S140), the agar-treated sole is secondarily placed on the input conveyor so as not to stick to the furnace, and is guided to the smokestack, heated at a predetermined temperature for a predetermined time, (150 < 0 >C); After the heating and cooling step (S150) of heating and cooling the soot is vacuum-packed by a single piece of the sole consisting of a certain number of bundles, a vacuum packaged metal detection Step S160: And the vacuum packaged metal detection step (S160), the metal pieces are removed from the vacuum packed sack tails, and the sock tails for the single items are removed by freezing in a feeding room at -35 캜 or lower for 30 minutes to 1 hour, And a freezing and packaging step (S180) of putting a large number of sole for single items of steam into a paper box by a predetermined number of times and packing them in a box unit.

Here, the degassing operation in the defrosting step (S110) is a process in which the blood is drained over a period of 30 minutes while being immersed in a predetermined amount of water below 10 DEG C, and the blood is repeatedly withdrawn twice or more .

In addition, it is preferable that the raw material tail tail in the raw material receiving step (S100) is provided as a small tail portion that is formed by cutting the tail portion of the cow to produce a steam tail beef.

Meanwhile, the tumbling unit of the tumbling step S120 has a closed cylindrical shape with both ends closed, a sealed door having a vacuum valve at one end thereof, and a rotary shaft is connected to both ends of the tumbling unit. And a vacuum device for applying a vacuum to the inside of the rotary drum through the vacuum valve. The vacuum pump according to claim 1, .

Here, the rotating shaft may include an eccentric shaft coupled to both ends of the rotating drum so that the eccentric rotation of the rotating drum can be performed, a connecting plate eccentrically connected to one side from the center of the eccentric shaft end, It is preferable to include a main shaft connected to extend a certain length.

In addition, the rotary drum may be configured such that the heating drum and the cooling drum are successively applied to the rotary drum so that the baked pellets and the pellets of the pelletized soft drink are introduced into the rotary drum, And a heating unit for supplying steam to the outside of the rotary drum during a reverse rotation operation and further performing a heating process on the side of the heating unit, It is preferable that the cooling unit is further provided.

In addition, in the tumbling step (S120), the raw beef tallow is provided at 86.42 wt%, while the bark crumb solution contains sodium bicarbonate, refined salt, sodium citrate, purified water, powdery type turmeric, radish, apricot, kiwi and pineapple It is preferable to be provided as a mixture.

In this case, the drip medium solution is provided as a mixture of sodium bicarbonate, purified water, sodium citrate, purified water, powdery type of turmeric, radish, apricot, kiwi and pineapple, containing 0.16% by weight of sodium hydrogencarbonate, 0.26% It is preferable to be provided as a mixture of 0.54% by weight of sodium, 11.02% by weight of purified water and a mixture of 0.17% by weight of sulfur, 0.4% by weight of apricot, 0.27% by weight of kiwifruit and 0.6% by weight of pineapple as a powder type Do.

In addition, in the tumbling step (S120), the raw material tail is provided at 86.42% by weight, while the dipping solution is selected from the group consisting of sodium hydrogencarbonate, refined salt, sodium citrate, modified starch, phosphate, whey powder, garlic powder, ginger powder, May be provided as a mixture.

At this time, the drip medium solution was provided as a mixture of sodium hydrogencarbonate, purified water, sodium citrate, modified starch, phosphate, whey powder, garlic powder, ginger powder, purified water, containing 0.16 wt% of sodium hydrogencarbonate, 0.26 wt% The mixture is preferably provided as a mixture of 0.54% by weight of sodium, 0.67% by weight of modified starch, 0.2% by weight of phosphate, 0.13% by weight of whey powder, 0.43% by weight of garlic powder, 0.17% by weight of ginger powder, and 11.02% .

In addition, in the tumbling step (S120), the raw material tail is provided at 86.42% by weight, while the dipping solution is prepared by mixing sodium bicarbonate, refined salt, sodium citrate, purified water and powdered herb medicinal materials such as Sancho, It may also be provided as a mixture of chewing gum roots, chewing gum roots, and ginger root.

At this time, the bark crumb liquid is provided as a mixture of sodium bicarbonate, refined salt, sodium citrate, purified water and a powdery herb medicinal material, such as sancho, horsetail, wax (roe) 0.16% by weight of sodium hydrogencarbonate, 0.26% by weight of purified salt, 0.54% by weight of sodium citrate, 11.02% by weight of purified water, 0.1% by weight of an acidic herb as a powdery herb medicine, 0.23% 0.42% by weight of roots and 0.58% by weight of raw fish.

Meanwhile, the heating process in the heating and cooling step (S150) is conducted by heating to a predetermined temperature at a predetermined temperature so as to be guided to the smoke chamber, and the heat treatment is performed at a temperature of 95 ° C for 4 hours and 30 minutes Process.

In addition, in the tumbling step (S120), raw sugar tails are provided at 86.96% by weight, while the dipping oil solution may be provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, sodium L-glutamate and pepper powder .

In this case, the bark crumb solution is provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, L-glutamate, and pepper powder, and contains 2.8 wt% of soy sauce, 8.42 wt% of purified water, 1.25 wt% of white sugar, , 0.28% by weight of sodium L-glutamate, and 0.01% by weight of pepper powder.

The effect of the method of manufacturing the beef tail according to the present invention will be described as follows.

First, a tumbling step is carried out in which a dough and a crushing operation are performed through a tumbling unit in which a heating unit and a cooling unit are provided on one side of a rotating drum so as to be repeatedly heated and cooled with respect to the outside of the rotating drum, It is possible to shorten the manufacturing time of the beef steaming trough the automation process and to maintain the mixed state of the beef tallow meat liquid for the steaming beef tail within a short time through the tumbling step, , And the texture and flavor of the steamed beef tallow using the steamed tallow can be further improved.

Second, by including a tumbling step and a first aging step and a second aging step, the aging efficiency is increased by first and second aging, and at the same time, It is easy to cook and cook in a short time.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a process for a method for producing a steam beef tail according to the present invention. FIG.
FIG. 2 is a side cross-sectional view showing a tumbling unit applied to a tumbling step in the method of manufacturing a beef tail according to the present invention. FIG.
3 is a front sectional view showing a tumbling unit applied to a tumbling step in the method of manufacturing a beef tail according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing a beef tail according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a process for manufacturing a beef tail according to the present invention, FIG. 2 is a side cross-sectional view showing a tumbling unit applied to a tumbling step in a method of manufacturing a beef tail according to the present invention, 3 is a front sectional view showing a tumbling unit applied to the tumbling step in the method of manufacturing a beef tail according to the present invention.

1 to 3, a method of manufacturing a beef tail according to a preferred embodiment of the present invention includes a raw material taking step S100, a thawing step S110, a tumbling step S120, a first aging step S130, A secondary aging step S140, a heating and cooling step S150, a vacuum metal detection and packaging step S160, and a freeze packaging step S180.

In the step S100, the frozen raw beef is put in the food stock step S100. In order to prepare the raw beef tail in step S100, the tail of the beef is cut into a tail It is preferable to be provided as a site.

In the defrosting step S110, the raw beef tail, which has been received through the step S100, is thawed at a temperature of 5 캜 for 48 hours so that the temperature of the raw beef tail is adjusted to -3 캜 to -1 캜 Then, the process of subtracting the blood is performed.

At this time, the degassing operation in the defrosting step (S110) is a process in which the blood is drained over a period of 30 minutes while being immersed in a predetermined amount of water below 10 DEG C, and the blood is repeatedly withdrawn two or more times .

Meanwhile, in the tumbling step (S120), the dipping solution is put into a predetermined amount of raw beef tail with the defrosting through the defrosting step (S110), the operation is repeated for 20 minutes for 10 minutes and 10 minutes for 3 hours And the tumbling unit 200, which is operated at 3 rpm, 3 rpm and 3 rpm at 6 rpm, simultaneously performs the crushing treatment with the dirt on the raw beef tail.
In the above, the bark crumb liquid has a dying function and a crushing function.

In the first aging step (S130), the aged sauce is added to the bovine and the beef tailed through the tumbling step (S120) so that the first aging is performed.

At this time, the aged sauce was provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, L-glutamic acid sodium and pepper powder. The soy sauce was 21.5 wt%, purified water 64.51 wt%, white sugar 9.56 wt%, beef tallow 2.12 wt% 2.12% by weight of sodium L-glutamate, and 0.19% by weight of pepper powder.

In the second aging step (S140), the primary aging step (S130) is followed by a secondary aging step in which the aged sauce is secondarily injected into the sole subjected to the primary aging treatment.

In this case, the secondary source of aging is provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, L-glutamic acid sodium, pepper powder, jujube, soju, lemon juice, onion powder, garlic powder, 21.5 wt% of purified water, 55.62 wt% of purified water, 9.56 wt% of white sugar, 2.12 wt% of beef tallow, 2.12 wt% of sodium L-glutamate, 0.19 wt% of pepper powder, 6.57 wt% 0.55% by weight of onion powder, 0.55% by weight of garlic powder, and 0.27% by weight of ginger.

In addition, the heating and cooling step (S150) is carried out in the second aging step (S140), so that the soaked tails tailed in the second order are seated on the input conveyor so as to be guided to the smoke room, Followed by cooling the heated sole at a temperature of 5 캜 for 30 minutes or more.

In the heating and cooling step (S150), it is preferable that the step of conducting the heat treatment at a constant temperature for a predetermined time after being guided to the smoke room is performed by heating at a temperature of 95 ° C for 4 hours and 30 minutes.

In other words, since the heating process in the heating and cooling step (S150) is heat-treated at a temperature of 95 ° C for 4 hours and 30 minutes, the steaming time is required for cooking for a long time. It is possible to realize the effect of shortening the cooking time during the cooking of the so-called steamed rice.

Meanwhile, the vacuum packaging metal detecting step S160 may be performed by vacuum-packing the heated and cooled cattle tailed by the heating and cooling step (S150) into a single bundle of steamed beef with a certain number of bundles, and then vacuum- And a step of detecting a metal outside the beef tail.

In the freezing and packaging step S180, a plurality of single tails for single piece of product, from which the metal is removed by vacuum packaging through the vacuum packaging metal detecting step S160, is placed in a raising chamber below -35 캜 for 30 minutes to 1 hour After freezing, a plurality of pieces of vacuum-packed frozen steamed beef tails are put into a paper box for a predetermined number of times and packed in boxes.

2 and 3, the tumbling unit 200 of the tumbling step S120, in the method of manufacturing the beef tail according to the present invention as described above, The rotary shaft 213 and 213 'are connected to both ends of the hinged door 211 having a vacuum valve 212 at one end thereof. The rotary motor 214 is mounted on one of the rotary shafts 213, A rotating drum 210 to which a driving force for forward or reverse rotation is transmitted and a locking protrusion 215 protruding from the inner surface of the rotating drum 210 at a predetermined interval and a vacuum (Not shown).

That is, any one of the rotation shafts 213 of the rotary drum 210 constituting the tumbling unit 200 as described above is mounted with the forward and reverse motors 214 to impart the rotational force of the rotary drum 210 And the other rotary shaft 213 'is configured to have a free rotational force by being installed in a bearing (not shown) or the like.

It is important that the rotary drum 210 as described above is allowed to rotate eccentrically. For this purpose, the rotary shafts 213 and 213 'are provided with eccentric shafts 213c and 213c coupled to both ends of the rotary drum 210, And the connection plates 213b and 213b are connected to the connection plates 213b and 213b so that the ends of the connection holes 213c and 213c ' It is preferable to include the main axes 213a and 213a 'connected thereto.

In addition, it is also important that the rotary drum 210 is sequentially heated and cooled so as to maintain the state of the dough with the dough after the dough and the dough of the dough cake liquid for the raw material tail of the raw milk fed into the rotary drum 210 are maintained.

The heating unit 250 is further provided with a heating unit 250 for supplying steam to the outside of the rotary drum 210 during the forward and reverse rotation of the rotary drum 210, And a cooling unit 270 for supplying cooling air to the outside of the rotary drum 210 after the forward and reverse rotation of the rotary drum 210 is completed.

Meanwhile, the operating state of the tumbling unit 200 in the tumbling step S120 as described above will be described below. First, the defrosting is performed along with defrosting through the defrosting step S110 and the inside of the rotary drum 210 And then the vacuum device 220 is connected to the vacuum valve 212 so that a vacuum state of 90 to 95% is maintained inside the rotary drum 210 Respectively.

Then, the rotary drum 210 is operated by the operation of the forward and reverse motors 214, and the operation is performed for 20 hours for three hours so as to alternately rotate three forward rotation and three reverse rotations repeatedly while applying a rotational force of 6 RPM, Time 10 minutes.

At the same time, the buckwheat contained in the raw material is impregnated with the pelletized soft drink, and at the same time, the impregnated pellet is bumped against the peg 215, tumbled and massaged.

In addition, during the operation of rotating the rotary drum 210, the operation of the heating unit 250 described above causes the rotary drum 210 to be rotated, And the outside of the heat exchanger 210 is heated by steam heating.

Further, after the rotation operation of the rotary drum 210 is stopped, the cooling unit 270 is operated to supply the cooling air to the outside of the rotary drum 210 so that the cooling process is performed. will be.

That is, according to the tumbling step S120 as described above, when the tumbling unit 200 is driven, heating and cooling through the heating unit 250 and the cooling unit 270, And at the same time, it is possible to hold and maintain the state of the dough treated with cooling through cooling.

Meanwhile, the rotating drum 210 applied to the tumbling step S120 as described above in the present invention is maintained in a state of being treated with dyed paper after the dyed and crushed dough of the dyed cake dyed liquid for the raw material tail is introduced However, the present invention is not limited thereto. Only the heating unit 250 may be selectively operated depending on the location and purpose of the introduced raw material (sole), and only the cooling unit 270 may be selectively operated It can be operated.

In addition, although the rotary drum 210 is described and illustrated as an outer cylinder in the present invention, the present invention is not limited thereto, and it is possible to maximize the function of the cooling unit when the refrigerant is used after filling the refrigerant between the double structure. It is.

In the method of manufacturing the beef flour according to the present invention as described above, in the tumbling step (S120), raw sugar tails are provided in an amount of 86.96 wt%, while the dipping fish liquor is selected from the group consisting of soy sauce, purified water, white sugar, Sodium glutamate, and pepper powder.

2.8% by weight of domestic soy sauce, 8.42% by weight of purified water, 1.25% by weight of white sugar, and 0.28% by weight of beef tallow, respectively. , 0.28% by weight of sodium L-glutamate, and 0.01% by weight of pepper powder.

In addition, in the method of manufacturing the beef flour according to the present invention, as described above, in the tumbling step (S120), the raw material tail is provided at 86.42% by weight, while the dipping solution is sodium bicarbonate, refined salt, sodium citrate, , Powdered type turmeric, radish, apricot, kiwi, pineapple.

In this case, the drip medium solution is provided as a mixture of sodium bicarbonate, purified water, sodium citrate, purified water, powdery type of turmeric, radish, apricot, kiwi and pineapple, containing 0.16% by weight of sodium hydrogencarbonate, 0.26% It is preferable to provide a mixture of 0.54% by weight of sodium, 11.02% by weight of purified water and a mixture of 0.17% by weight of sulfur, 0.4% by weight of apricot, 0.27% by weight of kiwifruit and 0.6% by weight of pineapple as a powder type will be.

Herein, apricot has a beta-carotene ingredient, kiwi has an actinin ingredient, which is a protease, and pineapple has a digestive enzyme. Therefore, It can be beneficial to the digestion and health.

In addition, the texture, flavor, or color can be improved through components such as turmeric and radish.

In addition, in the method of manufacturing the beef flour according to the present invention as described above, in the tumbling step (S120), the raw material tail is provided at 86.42% by weight, while the flour pellet is prepared from sodium bicarbonate, refined salt, sodium citrate, , Phosphates, whey powder, garlic powder, ginger powder, and purified water.

Herein, the drench solution is provided as a mixture of sodium bicarbonate, refined salt, sodium citrate, modified starch, phosphate, whey powder, garlic powder, ginger powder, purified water, and contains 0.16% by weight of sodium hydrogencarbonate, 0.26% The mixture is preferably provided as a mixture of 0.54% by weight of sodium, 0.67% by weight of modified starch, 0.2% by weight of phosphate, 0.13% by weight of whey powder, 0.43% by weight of garlic powder, 0.17% by weight of ginger powder, and 11.02% .

At this time, especially in the composition of the above-mentioned dough, the sodium hydrogencarbonate has the effect of improving the meat quality, and the phosphate has the effect of improving the binding.

Further, in the method of manufacturing the beef tail according to the present invention as described above, in the tumbling step (S120), the raw material tail is provided in an amount of 86.42 wt%, while the bark crumb solution contains sodium bicarbonate, purified salt, sodium citrate, , And may be provided as a powdered herbal medicine mixture of sancho, horsetail, wax (roots of weakened knees), virulence (root of roots), and ogapi.

In this case, the bark crumb liquid is provided as a mixture of sodium bicarbonate, refined salt, sodium citrate, purified water and powdery herb medicinal materials such as sancho, horseradish, horseshoe (roe), chewing gum 0.16% by weight of sodium hydrogencarbonate, 0.26% by weight of purified salt, 0.54% by weight of sodium citrate and 11.02% by weight of purified water, 0.1% by weight of an acidic herb as a powdery herb medicine, 0.23% by weight of sea urchins, 0.27% , 0.42% by weight of chewing gum (roots of papaya), and 0.58% by weight of ginger oil.

At this time, among the ingredients applied to the composition of the above-mentioned bark crumbs, the sancho has the function of eliminating the odor characteristic of the soot, and the horseshoe fruit is not only removed the specific odor according to the tail portion of the bovine but also works for digestion .

In addition, the wax (back knee root) has the function to help arthritis and back pain.

And the poisoning (root of the pike) has the function of prevention of the paralysis and also the function of deodorizing.

As described above, by applying the herbal medicine ingredients that help in deodorization, digestion, and prevention of arthritis, back pain, or paralysis, digestion and beneficial effects on the health of ingested buckwheat can be attained. Lt; / RTI >

In other words, as the pulverulent powder or the herbal medicine as described above is applied to the dough, the texture, the flavor or the color can be improved and the beneficial effect on digestion and health can be achieved upon ingestion.

In addition, according to the method of manufacturing a beef tail according to the present invention as described above, the heating unit and the cooling unit are installed on one side of the rotary drum so as to repeatedly heat and cool the outside of the rotary drum in which forward rotation and reverse rotation are repeated And a tumbling step in which a dipping step and a tilling step are carried out through a tumbling unit, thereby shortening the manufacturing time of the sowing tail by an automated process. In addition, the tearing solution for the sowing tail is uniformly mixed So that the mixed state can be maintained, so that the dough and meat-cutting efficiency can be enhanced. Further, the texture and flavor of the steamed beef tallow using the steamed tallow can be further improved.

In addition, by including the tumbling step together with the first aging step and the second aging step, the aging efficiency is increased by first and second aging, and at the same time, It is possible to cook the so-called steamed steamer easily and in a short time.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, the invention is not limited thereto. Various modifications may be made by those skilled in the art. Are included in the scope of the present invention.

200: tumbling unit
210: Rotating drum 211: Closed door
212: vacuum valve 213, 213 ': rotary shaft
213a, 213a ': main shaft 213b, 213b': connecting plate
213c and 213c: eccentric shaft 214:
215: Locking device 220: Vacuum device
250: heating unit 270: cooling unit

Claims (15)

A method for manufacturing a so-called beef steak,
A raw material receiving step (S100) in which frozen raw material tail is put on;
After the raw tail sole received through the raw material receiving step (S100) is thawed at a temperature of 5 占 폚 for 48 hours so that the temperature of the raw tail bee becomes -3 占 폚 to -1 占 폚 and then thawing work Step S110:
After the thawing step (S110), the dough is poured into a predetermined amount of the raw material tail with the thawing, and it is operated so as to repeat the operation for 20 minutes and the stop for 10 minutes for 3 hours. In operation, 3 forward rotation and 3 reverse rotation A tumbling step (S120) for causing the tumbling unit (200) repeatedly operated at 6 rpm to simultaneously perform the crushing treatment with the dirt on the raw beef tail;
After the tumbling step (S120), the aged sauce is added to the bovine and sourced beef tails to be firstly aged, and the aged sauce is mixed with a mixture of soup soy sauce, purified water, white sugar, beef tallow, sodium L- , Which is provided as a mixture of 21.5% by weight of soy sauce, 64.51% by weight of purified water, 9.56% by weight of white sugar, 2.12% by weight of beef tallow, 2.12% by weight of sodium L-glutamate and 0.19% S130);
After the primary aging step (S130), primary aged sauces are firstly submerged into aged sauce to be aged secondarily, and secondary aged sauces are added to the soy sauce, purified water, white sugar, - 21.5% by weight of soy sauce, 55.62% by weight of purified water, 9.56% by weight of white sugar, 2.12% by weight of beef tallow, L of lemon juice, L. of glutamate, Pepper powder, juice, soju, lemon juice, onion powder, garlic powder and ginger - a mixture composed of 2.12% by weight of sodium glutamate, 0.19% by weight of pepper powder, 6.57% by weight of juice, 0.63% by weight of soju, 0.32% by weight of lemon juice, 0.55% by weight of onion powder, 0.55% by weight of garlic powder and 0.27% A secondary aging step (S140) provided;
After the second aging step (S140), the agar-treated sole is secondarily placed on the input conveyor so as not to stick to the agar, and is guided to the smokestack, heated at a predetermined temperature for a certain period of time, (150 < 0 >C);
After the heating and cooling step (S150) of heating and cooling the soot is vacuum-packed by a single piece of the sole consisting of a certain number of bundles, a vacuum packaged metal detection Step S160: And
A large number of single tails of the single items for which the metal is removed by vacuum packaging through the vacuum packaging metal detection step (S160) are frozen in a feeding room at -35 占 폚 or less for 30 minutes to 1 hour, and then vacuum- (S180) in which a predetermined number of sole tails for single item steamed rice are packed into a paper box and packed in box units. The method according to claim 1,
The degassing operation in the defrosting step (S110) is performed in such a manner that the blood is drained over a period of 30 minutes while being immersed in a predetermined amount of water below 10 DEG C, ≪ / RTI > The method according to claim 1,
Wherein the raw tail tail in the raw material take-in step (S100) is provided as a tail tail portion of a tail of the beef to cut the tail tail of the beef so as to produce the beef tail. The method according to claim 1,
The tumbling unit (200) of the tumbling step (S120)
A sealed door 211 having a vacuum valve 212 is formed at one end of a closed hollow cylinder at both ends and both ends thereof are connected to rotary shafts 213 and 213 ' A rotary drum 210 in which a forward and reverse motors 214 are mounted and selectively transmitted in a forward or reverse direction and a locking protrusion 215 protrudes from the inner surface of the rotary drum 210 at predetermined intervals,
And a vacuum device (220) for applying a vacuum to the inside of the rotary drum (210) through the vacuum valve (212). 5. The method of claim 4,
So that the rotary drum 210 can be rotated eccentrically,
The rotary shafts 213 and 213 'include eccentric shafts 213c and 213c' coupled to both ends of the rotary drum 210,
Connection plates 213b and 213b ', eccentric shafts 213c and 213c' being eccentrically connected from one side to the other,
And a main shaft (213a, 213a ') extending from the center of the connecting plate (213b, 213b') to extend from the center thereof by a predetermined length. 5. The method of claim 4,
The rotary drum 210 is rotated so that the heating and cooling are sequentially applied to the rotary drum 210 so as to maintain the state of the baked puddle after the puddle and the puddle of the puddle puddle 20,
And a heating unit 250 for supplying steam to the outside of the rotary drum 210 during the forward and reverse rotation of the rotary drum 210,
Further comprising a cooling unit (270) for cooling the outside of the rotary drum (210) after the forward and reverse rotation of the heating unit (250) . The method according to claim 1,
In the tumbling step (S120), the raw material tail is provided at 86.42 wt%
Characterized in that the drench solution is provided by a mixture of sodium hydrogencarbonate, tablets, sodium citrate, purified water, powdered type turmeric, radish, apricot, kiwi and pineapple. 8. The method of claim 7,
The bark crumb solution is provided as a mixture of sodium bicarbonate, refined salt, sodium citrate, purified water, powdery type of turmeric, radish, apricot, kiwi and pineapple,
0.16% by weight of sodium hydrogencarbonate, 0.26% by weight of purified salt, 0.54% by weight of sodium citrate, 11.02% by weight of purified water,
Wherein the mixture is a mixture of 0.17% by weight of sulfur, 0.16% by weight of arsenic, 0.4% by weight of apricot, 0.27% by weight of kiwifruit and 0.6% by weight of pineapple as a powder type. The method according to claim 1,
In the tumbling step (S120), the raw material tail is provided at 86.42 wt%
A method for producing a beef cattle syrup characterized in that the bark crumb liquid is provided by a mixture of sodium hydrogen carbonate, purified salt, sodium citrate, modified starch, phosphate, whey powder, garlic powder, ginger powder and purified water. 10. The method of claim 9,
The drench solution is provided as a mixture of sodium hydrogencarbonate, tablets, sodium citrate, modified starch, phosphate, whey powder, garlic powder, ginger powder,
0.16 weight% of sodium hydrogen carbonate, 0.26 weight% of purified salt, 0.54 weight% of sodium citrate, 0.67 weight% of modified starch, 0.2 weight% of phosphate, 0.13 weight% of whey powder, 0.43 weight% of garlic powder, 0.17 weight% of ginger powder, % ≪ / RTI > by weight of the mixture. The method according to claim 1,
In the tumbling step (S120), the raw material tail is provided at 86.42 wt%
The dipping solution is prepared by mixing sodium hydrogencarbonate, tablets, sodium citrate,
A method of manufacturing a beef cattle herbarium comprising the steps of: preparing a powdered herb medicine comprising a mixture of acantholgus sinensis, horsetail, wax (roots of weak knees); 12. The method of claim 11,
The bark crumb liquid is provided as a mixture of sodium bicarbonate, purified salt, sodium citrate, purified water and powdered herb medicinal materials such as sancho, horseradish, wax (roots of weak knees)
0.16% by weight of sodium hydrogencarbonate, 0.26% by weight of purified salt, 0.54% by weight of sodium citrate, 11.02% by weight of purified water,
As a medicinal herb of powder type, 0.1% by weight of acidic acid, 0.23% by weight of silkworm fruit, 0.27% by weight of wax (root of lowered legs), 0.42% by weight of roots Wherein the method comprises the steps of: The method according to claim 1,
The heating process in the heating and cooling step (S150) is conducted to a smokehouse so as to be heated at a predetermined temperature for a predetermined time,
Wherein the heat treatment is performed at a temperature of 95 캜 for 4 hours and 30 minutes. The method according to claim 1,
In the tumbling step (S120), the raw material tail is provided at 86.96% by weight,
Wherein the bark crumb liquid is provided as a mixture of southern soy sauce, purified water, white sugar, beef tallow, sodium L-glutamate, and pepper powder. 15. The method of claim 14,
The dipping solution is provided as a mixture of soup soy sauce, purified water, white sugar, beef tallow, sodium L-glutamate,
Wherein the mixture is provided as a mixture of 2.8% by weight of soy sauce, 8.42% by weight of purified water, 1.25% by weight of white sugar, 0.28% by weight of beef tallow, 0.28% by weight of sodium L-glutamate and 0.01% by weight of pepper powder. Way.

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