HIGH QUALITY JERKY USING CULLED LAYING HEN MEAT AND METHOD FOR PRODUCING SAME
The present invention refers to scattering roh orgin relates to by tumbling, specifically for making and jerky utilizing roh orgin six scattering, by tumbling and drying conditions by adding the beginning blood extract method for enhancing the quality of.. Cake box under panel with ventilation being favourite distance by tumbling or treat an exemplary an intermediate water foodstuff, relatively range of 0.65-0.85 1-5g safety from microorganisms being characterized in that the glass long term custody is food a symbol. By tumbling manufacturing method of freezing drying, and hot air-dried, natural dry or resonance is restricted by protecting the, drying method according to a simple and hot air-dried characterized in a rapid, homogeneous drying occurs predominantly in the industrial due to an economic advantage using best but the dry method, deterioration of the. problem by tumbling. Generally and can be preserved and distributed for clumsiness beef jerky forms the body of the method using tree structure of reed which, . ports expensive is somewhat price. Various herb is chicken recent unsaturated fatty acid ratio high, passivation layer is formed on the station of dehulled, fat chicken production is tone only 177 years 2008, 2012 211 year of wet liquid to flow down increased observance of the same color gradation as this area only. Well-being (well-being) white six in common in a a chicken, in particular increased the world on a database breast years old of wet liquid to flow down. Chicken for export foreign current leg for drawing and hygienically producing foot flesh and blood , chicken breast years old and 2 various using product difference valuably. is goods processing chicken. roh orgin six scattering, by using a time hopping code 20 about the aim production egg-laying hen capable of as a groups until week zero , insoluble collagen content generally high compared to chicken, meat product tough tissue processability in the fabrication of low a consumer or industrial apparatus been recognizing non-linear lake six in, low symbol the number of same relationship is desired in which the container has method. The present invention refers to the described technique background is connected or disconnected in order to under, the present purpose of the invention a scattering preferred non to the consumer utilizing roh orgin six method for producing high quality by tumbling by a rope. provides. Availability roh orgin six a scattering another object of the present invention enhance the value added the discharge hole for washing is opened. Other, another object of the present invention inhibit the growth of hematopoietic stem cell means inserted between and techniques hereinafter in the description will be presented more particularly. Said end of the, the raw material shape roh orgin six scattering the present invention refers to preparing and meat, soy sauce meat raw material said including a 0.1-1 wt % 5-15 wt % and paprika powder added and mixing the, mixed raw material meat and and forming a upper photoresist film pattern as a mask, molded raw material 5-10 at a temperature of 50-80 °C meat includes the step of drying time, said initially drying drying steps 0.5-1.5 to 17-57% relative humidity to period of time characterized by scattering roh orgin six by tumbling the standard sir provides manufacturing method. Said raw material powder containing paprika soy sauce and processing gravy in salt misfortune 20 at low temperature curing time of immersing a further may include. The, and a liquid additive mixed in six said raw material may further comprise a pump piperitum extract, extract piperitum such piperitum a stabilized whole grain flour in distilled water having carbonate and range and is obtained by succussion can add 3-6 wt %. According to the present invention, by a jerky roh orgin six opposite to the main and, the drying efficiency by beef jerky faster the actuator is engaged is reduced in a manner that renders the water generated at the electric, paprika powder, effect by adding of liver as the silanol can enhance the flavor and color. According to the drying efficiency by in addition the present invention for altering the initial relative humidity and for hardening surface of by tumbling in texture compared to conventional soybean milk products of fatty acid translations and may be lower, by tumbling by adding the beginning blood extract in the preparation by tumbling taste of can be further improved and fat, and delay arm plaque of proteins, can be inhibit the growth of microorganisms in. Figure 1 shows a manufacturing process of the present invention also by tumbling an order that is According to Figure 2 the present invention each source meat sample to be electrophotographic by tumbling produced Figure 3 shows a sample meat raw material also jerky according to graph change active layers moisture for drying According to Figure 4 by tumbling sample meat raw material for drying layers moisture content variations graph The present invention refers to scattering one non-linear lake six for the improved value added roh orgin six may be carried out at an by tumbling, drying method for adding additional components, such as spice includes a planar graphite structure, by tumbling chicken-scattering added to enhance the quality is connected to the semiconductor layer. to. Specifically the present invention refers to-scattering may be carried out at an by tumbling in chicken, preference of jerky roh orgin six in order to increase the paprika powder, soy sauce produce the human bone while, to enhance quality of jerky roh orgin sixtimely height relative humidity during dried so inclined drying the embodiment, to enhance of conservation of jerky roh orgin six piperitum ( Figure 1 shows a also show manufacturing process by tumbling the present invention according to a order. First, scatterometry to for producing jerky roh orgin sixroh orgin six shaping raw meat preparing a (step S1). roh orgin six by breast years old extracts the number of complete by removing and fat tissue engage by tumbling off meat raw material for. Won [...] the soy sauce including a 5-15 wt % and paprika powder mixing a 0.1-1 wt %, and a liquid additive (step S2). Scattering roh orgin up than the breast years oldwhite six to red meat. This bright color to supplement the chemical dye which exhibits both the paprika as dye natural instead possibility of product and red, by adding a soy sauce flavor and color to enhance the tillage equipment level. The jerky roh orgin six manufacturability and quality can be enhance. The soy sauce and processing paprika powder, and a liquid additive in addition to said water, salt, spice, Fink [...] (prague powder), sugar, (smoke oil) oil smoke flavor taste and further comprises or the like can be addition. Gravy raw mixing, and a liquid additive easy to drying and the final topography of the article so as to be appropriate for the. and the contents stored in the database and molded upper photoresist film pattern as a mask (step S3, step S4). At a temperature of 50-80 °C meat raw material molded after 5-10 the drying time (step S5). Scattering roh orgin sixmulti juice characteristic of its low moisture content the original shape of the response to the. tough is somewhat texture. However these features by tumbling an intermediate water food the drying efficiency by the connection pin when the connection 1-5g relatively-high moisture and than beef stays dry decrease rapidly the actuator is engaged time can be 2001. While in the preparation by tumbling in a fast and hot air-dried that is applied usually provided to decrease the in a manner that renders the water but capable of producing, fast moisture due to reduced fatty acid and a decrease in tissue quality takes place. can be lowered. The present invention refers to the relative humidity the drying efficiency by embodiment a the drying (RH). Initial drying to prevent for hardening surface of initially dried so 17-57% relative humidity in the range of 0.5-1.5 the embodiment while drying period of time, according to the difference between the relative humidity for varying the texture improve an etching uniformity and reduce an (TBARS) of fatty acid. While, by tumbling to a drying process stays dry is made and a workpiece through the higher of the fatty acid is is accelerated. The fatty acid of the present invention refers to, sterilization, disinfections and sterilizing action delays the one using the beginning blood[...] may further comprise a pump to which the extract, extract piperitum such piperitum a stabilized whole grain flour in distilled water having carbonate and range and is obtained by succussion can add 3-6 wt %. By tumbling piperitum extract can be obtained by the addition of fatty acid that inhibits can be at a reduced numerical microorganism while. The present invention refers to in addition including powder paprika soy sauce and processing meat raw material of immersing a 10-30 0-10 °C in salt misfortune at low temperature further includes for curing time, water activity, high quality lowering total germ possibility and microorganism moisture content can be produced by tumbling. Hereinafter, embodiment to of the present invention technical features and effects, the described more specifically. In the embodiment 1: according in six by tumbling for manufacturing raw material Scattering roh orgin six (breast years old) (living awkward) to buy a the BEEVES and, after removal and fat from a tissue engage then, and cut into 5×5cm, roh orgin six (C) 100%, 50% and 50% roh orgin six BEEVES, BEEVES meat each source in 100% relative to the sample, and 1 table weight meat raw material (wt %)to additive is mixed. Mixer (Bowl-lift stand mixer, KitchenAid, USA) raw material: 10, and mixing the infused water as additive, salt, spice, Fink [...] (prague powder), soy sauce, sugar, paprika powder, fumigation oil mixed for inserting and removing (smoke oil) 5 minutes. After this mixture six three seasonal data (Bowl-lift stand mixer, KitchenAid, USA) is pulverized with 6 mm was using. Milling which has an agitator comprising a mixture is then unfolded to 5 mm thickness, pakage 2 (VC 2057, Votsch Indusrietechnik, Germany) ticket in drying about an article which he/she 1-5g of the final articles 8 a when the reacted at 0.85 hereinafter was very dry time. Figure 2 produced by meat each source after drying for viewing and electrophotographic by tumbling. Each source of the ingredient according in six by tumbling, MPR (moisture to protein ratio), drying yield, functional evaluation, drying layers moisture activity was assessed compared for measuring the change in. Table 3 the identical ingredient, MPR and drying yield, table 4 showed the functional evaluation. According to table 3, batch protein and is divided by the barrier rib show differences section processing content, water content is prepared with 100% (B100) by tumbling BEEVES significantly in terms of specialized high school admission rate (< 0.05 p), prepared with 100% roh orgin six scattering in the case of fat (C100) by tumbling in most low content have been shown to significantly (< 0.05 p). By tumbling all room content a reference value quality of crude 10% hereinafter been show entire wafer, the silicon oxides, inquiry ingredient levels at similar in addition 6.377.53% and the experiments present show exhibit similar results. MPR B100 processing port in the case of significantly highest has been determined. Drying yield is processing section did not significant difference is detected. Furthermore, according to table 4. Color, texture and ISDN walnut item in the first integrator 100% beef jerky prepared with a particular value and a bias (B100) is visible but significantly (< 0.05 p), a processing section taste and flavor did not show differences significantly. A scattering is less than 90 DEG; and is in walnut integrator ISDN is jerky roh orgin , taste and aroma roh orgin the concave beef in the highly polished by tumbling it has been discovered that the thin film transistors are electrically connected to. Each source meat sample according to jerky for drying layers moisture activity showed to 3 also change. Drying 4 time not-show differences section processing until the ultra grating layer, 100% of scattering roh orgin six 4 period of time following edge point and the value from the (C100) by tumbling produced at water actinic value price have been shown. C100 thus relatively processing device 1-5g therefore, to reduce the possibility of microorganism growth to provide a high degree of storage stability is determined. Each source in six according by tumbling for drying layers moisture content showed to 4 also change. Drying 4 period of time following (C100) by tumbling produced at 100% of scattering roh orgin six moisture content of the low levels in representing a few weeks, similar actinic value and layers moisture drying of processing C100 have demonstrated the cleaned and rinsed. In the embodiment 2: initial relative humidity roh orgin six scattering according to manufacturing by tumbling during drying When forming TiNx by tumbling a simple and and hot air-dried used as well as particularly inhibitors, that will dry the is but is of a rapid, homogeneous, surface hardening by drying the fast, low building means of a restoring force, browning are in accordance is, brings problems due to the proximity. During and hot air-dried in the preparation by tumbling the initial relative humidity (relative humidity: RH) quality of the by tumbling and compared. [...] sample into a half (breast years old) of won roh orgin six after removal and fat from a tissue engage then, and cut into 5×5cm, mixer (Bowl-lift stand mixer, KitchenAid, USA) additional ingredients including the same as in the embodiment 1 to 5 minutes into the mixed. After low temperature chamber (4 °C) curing time 24 in a non-curing viscosity incorporatign primary partial coupling processing (curing) six three seasonal data hole processing (Bowl-lift stand mixer, KitchenAid, USA) is pulverized with 6 mm was using. Milling which has an agitator comprising a mixture is then unfolded to 5 mm thickness, (VC 2057, Votsch Indusrietechnik, Germany) pakage 5 ticket in the dry initial conditions 1-5g of the final articles 8 a when the reacted at 0.85 hereinafter was very dry time. Table 6 surface under the influence according to conditions initially drying of, brightness, also red, yellow degree in a particular value and a bias RH 57% drying conditions have been shown to significantly (< 0.05 p). Furthermore, the TBARS (thiobarbituric acid reactive substances) RH 57% in drying conditions representing purchases the passenger significantly low levels, most significantly in shear force have been shown to a low value (p < 0.05). The drying conditions in RH 57% drying the red then fatty acid is are provided which not only restrains lower the shear force to enhance the using the texture. Table 7 for evaluation functional surface under the influence of, drying conditions, significantly item is arranged in a taste according end portion of the barrel member makes processing show differences but, the texture RH 57% in drying conditions significantly high up out (p < 0.05). On this initial relative humidity the prevent the curing of the surface height preference of texture may be extended in an elevated is.. ISDN also preference RH 57% was evaluation for better drying conditions. On the other hand, fasteners processing salt grudge end portion of the barrel member makes processing a non-curing a particular value and a bias determining functional compared been visible, low water activity, low moisture content and low microorganism total germ possibility was shown. Therefore, before drying from curing processing is scattering roh orgin jerky of improving quality of is evaluated as in a positive manner. In the embodiment 3: manufacturing by tumbling roh orgin sixthe beginning blood extract added scatter The present in the embodiment ( Furthermore, the production of the raw material by tumbling added the beginning blood extract meat of chicken-scattered (breast years old), and cut into 5×5cm after removal and fat from a tissue engage then, table 8, and a mixture composition of extract piperitum of to mixer (Bowl-lift stand mixer, KitchenAid, USA) (wt %)paste has better mouth feeling and mixed 5 minutes. After this mixture six three seasonal data (Bowl-lift stand mixer, KitchenAid, USA) is pulverized with 6 mm was using. Milling which has an agitator comprising a mixture is then unfolded to 5 mm thickness, pakage aircon (VC 2057, Votsch Indusrietechnik, Germany) in drying the table 2 about an article which he/she 1-5g of the final articles 8 a when the reacted at 0.85 hereinafter was very dry time. the beginning blood extract added while stored at a 37 °C a by tumbling said table 9 and a equal TBARS change. 0% added the beginning blood extract storage at significantly high levels of TBARS (< 0.05 p) represents the value purchases the passenger, 0, 7, 14 added at 3% or 6% the beginning blood extract difference TBARS value was very low (< 0.05 p). If antioxidant the beginning blood at 6% or 3% extract piperitum removed from a low at added TBARS appears is determined to be. Table 10 by tumbling the the beginning blood extract added change in aerobic microorganism formation during storage of (aerobic bacteria counts (Log CFU/g sample)) concerns a.. Storage 0, 7 difference the disposal section but not conscious difference significant, storage 14 3% or 6% piperitum the added at been exhibit low levels most significantly (< 0.05 p), storage 21 piperitum the most significantly at added 6% have been shown to a low value (p < 0.05). the beginning blood extract a ratio the higher the aerobic microorganism receives an external signal the the beginning blood develop due to antibacterial activity is determining as a result of. Table 11 the the beginning blood extract added by tumbling. indicates the functional of the result of the checking. Piperitum extract addition amount according to color, taste, flavor significantly the beginning blood extract thin film transistors are electrically connected to the texture but added at 3% or 6% have demonstrated high levels significantly (< 0.05 p). The embodiment to the present invention according to manufacturing method in the preparation by tumbling in scattered along to roh orgin six re-arranges the low moisture than beef can be achieved and a beef taste and flavor by tumbling for holding and entire wafer, the silicon oxides is available industrially high can be viewed. Furthermore, before drying from curing processing, on initial relative humidity control, such as added piperitum extract total germ possibility connected to the driving, low TBARS, scattered roh orgin six using low shear exhibits high quality can be prepared by tumbling 2000. Preferred processes or more to the present invention is exemplified embodiment but described, the present invention refers to induced by such a specific are not limited only in the embodiment in the present invention the technical idea, specifically claim connected in an ineffective is modified in various forms, change, is may be or improved. The present invention provides a method for producing high quantity jerky using culled laying hen meat. Culled laying hen meat is processed to prepare raw ingredient meat. The raw ingredient meat is mixed with an additive liquid including 5-15 wt% of soy sauce and 0.1-1 wt% of paprika powder. The mixed raw ingredient meat is finely cut and molded, and the molded raw ingredient meat is dried for 5-10 hours at a temperature of 50-80°C. When drying the same, relative humidity during initial drying is maintained at 17-57% for 0.5-1.5 hours. The meat can further comprise 3-6 wt% of a Zanthoxylum piperitum extract. COPYRIGHT KIPO 2016 Scattering roh orgin six preparing and meat the raw material shape, said raw material powder paprika and 5-15 wt % soy sauce meat including a 0.1-1 wt % added and mixing the, mixed raw material meat and and forming a upper photoresist film pattern as a mask, molded raw material 5-10 at a temperature of 50-80 °C meat includes the step of drying time, said initially drying drying steps 0.5-1.5 to 17-57% relative humidity to period of time characterized by scattering roh orgin six by tumbling the standard sir manufacturing method. According to Claim 1, said raw material, and a liquid additive mixed in six the piperitum extract roh orgin six scattering characterized by including further into the range 3-6 wt % to the standard sir manufacturing method by tumbling. According to Claim 2, extract piperitum said piperitum a stabilized whole grain flour obtained by succussion occurs in distilled water having carbonate and to the standard sir manufacturing method characterized by scattering roh orgin six by tumbling. According to Claim 1, said raw material before the drying stage powder containing paprika soy sauce and processing meat in salt misfortune 10-30 0-10 °C of immersing a further curing time at low temperature to the standard sir roh orgin six scattering characterized by including manufacturing method by tumbling. According to Claim 1, said raw material in a shape roh orgin six scattering gravy breast years old fat tissue and engage this invention provides a manufacturing method characterized by scattering roh orgin six by tumbling the standard sir. According to Claim 1 method roh orgin six scattering injection sample using the standard sir by tumbling. According to Claim 6, a jerky said piperitum extract roh orgin six scattering characterized by including further into the range 3-6 wt % to the standard sir by tumbling.
