| 摘要 |
The present invention starts in order to find a frozen jerky processing method, capable of shortening the time for heat treatment, improving the productivity, and further improving the flavor of a product, when processing a jerky as a product produced by introducing an oven baking process instead of a drying process, unlike the general jerky. According to the existing method, the jerky has a circulation period of about three months, and the semi-dried jerky has a shortened circulation period. Thus, in order to extend the circulation period, a preserve or the like is used or a sterilization process is introduced. However, according to the method for producing a frozen jerky of the present invention, the circulation period can be extended by introducing an oven process in which the central temperature of the product is maintained at 65°C or higher under a set temperature of between 120°C to 250°C, and introducing a refrigeration process in which the central temperature of the processed product is maintained at - 5°C or lower. According to the present invention, the oven process is immediately followed by the refrigeration process, thereby providing a jerky taste having an excellent flavor and an un-dried and smooth taste. The jerky produced according to the present invention has a water content of 30-45%, which is measured based on the loss of drying notified in Korean Food Standards Codex. [Reference numerals] (AA) Source meat; (BB) Pulverizing; (CC) Mixing <Salting>; (DD) Aging; (EE) Filling; (FF) First freezing; (GG) Slice cutting; (HH) Oven; (II) Second freezing; (JJ) Packaging; (KK) Freeze-storing |
