| 摘要 |
PURPOSE: A method for manufacturing marinated Korean beef ribs is provided to minimize microbes in a flavoring liquid by a heat process, to expand the shelf life by controlling pH, to shorten the aging time by aging under a decompression condition with using a vacuum aging container, and to prevent the secondary contamination by blocking the contact with outside. CONSTITUTION: Korean beef ribs are cut into 7-8cm by using a bone cutter. The fats of the ribs are removed and the meat is flattened to have 0.5mm thickness. A flavoring liquid is prepared by mixing the ingredients like minced onion 1.0-10.0wt., minced garlic 1.0-7wt., minced large scallion 1.0-5.0wt., sugar 1.0-6.5wt., sugar syrup 1.5-7.5wt., soy sauce 2.0-9.5wt., MSG 0.1-1.5wt., sesame oil 0.1-1.5wt., black pepper 0.05-0.5wt., roasted sesame seed 0-1.0wt., ethanol 0.1-1.0wt., grapefruit juice 0.05-1.0wt., lactic acid 0.05-0.7wt., sodium lactic acid 0-0.5wt. and purified water 5-25wt. for being pH 5.0. The flattened beef ribs are marinated in the prepared flavoring liquid. The marinated beef ribs in a vacuum container is aged in a refrigerator for 4-12 hours. The aged beef ribs are vacuum-packed. |
