| 摘要 |
The present invention relates to a seasoned butterfly rib using a rib bone and a rib flesh and, more specifically, to a seasoned butterfly rib and a manufacturing method thereof with improved flavor and mouthfeel by special seasoning and a technique, storage for long period of time, and smooth meat. According to the present invention, a manufacturing method of a seasoned butterfly rib comprises the steps of: treating raw meat as preparing the selected raw meat and putting in a squared frame; first fermenting the treated raw meat at the temperature of -24 to -27°C for 24±3; manufacturing a butterfly shape with flesh on both sides of a rib bone, as removing a cold at the temperature of 0±3°C for 12±3 hours with respect to first fermented raw meat, and treating slice with constant thickness, forming a crack for absorbing seasoning; packaging as mixing the butterfly-shaped rib with seasoning; second fermenting at the temperature of 0 to 2°C for 24±3 hours; and third fermenting the secondly fermented rib at the temperature of -24 to -27°C for 24±3 hours. |
