Method for manufacturing smoked Abomasum for reducing benzopyrene residue and improve food taste

摘要

The present invention provides a manufacturing method for smoking makchang as a raw material, comprising: (A) a pretreatment step of washing raw makchang raw materials and removing foreign substances; (B) aging treatment step of aging the washed raw materials by salting; (C) a smoking treatment step of steaming the aged raw material first, drying the second time, smoking the third time, and then injecting the fourth superheated steam; and (D) cooling and cutting the smoked product, and then packing it separately by type, wherein the (C) smoking treatment step is performed by steaming at 80 to 100° C. for 10 to 30 minutes. Treatment process, Dry treatment process at 70~80℃ for 10~30 minutes, Smoke treatment process at 70~80℃ for 10~20 minutes, Smoke house used for smoking at 80~100℃ instead of smoking. It is characterized in that the process of treating by injecting superheated steam for 10 to 30 minutes is performed. According to the present invention, the dry cooking method is used to greatly reduce the musky texture of makchang that occurs after processing and the generation of benzopyrene that occurs in conventional makchang baking, such as instant makchang ㆍ seasoning products, etc. Leading the popularization of makchang food through the development of processed products of pork makchang that can be easily purchased and cooked, while increasing consumption by revitalizing the demand for instant food that takes advantage of the characteristics of pork makchang, and efficient use of pork by-products It has the effect of leading the development of the livestock and livestock industry related to the increase in farm household profits through the creation of high value added.