KR100342312B1 - Process of sweet and sour KIMCHI - Google Patents
Process of sweet and sour KIMCHI Download PDFInfo
- Publication number
- KR100342312B1 KR100342312B1 KR1020000026153A KR20000026153A KR100342312B1 KR 100342312 B1 KR100342312 B1 KR 100342312B1 KR 1020000026153 A KR1020000026153 A KR 1020000026153A KR 20000026153 A KR20000026153 A KR 20000026153A KR 100342312 B1 KR100342312 B1 KR 100342312B1
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- weight
- parts
- pork
- taste
- Prior art date
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 본 발명은 김치탕수육의 제조방법에 관한 것으로, 좀 더 구체적으로는 탕수육에 사용되는 돼지고기에 김치를 적절히 혼합함으로써 고기의 느끼한 맛을 없애고 김치맛을 돋구어 한층 풍미가 좋도록 하는 김치탕수육 제조방법에 관한 것이다.The present invention relates to a method for producing kimchi tangsuyuk, more specifically, kimchi tangsuyuk to remove the sense of taste of the meat by increasing the kimchi taste by properly mixing kimchi with pork used in sweet and sour pork It relates to a manufacturing method.
이는 돼지고기 60중량부를 크기 5cm로 절단하고, 양념으로는 전분 15 중량부, 계란 9.05 중량부, 김치 10 중량부, 소금 1.5 중량부, 후추 1.4 중량부, 마늘 간것 3.05 중량부를 혼합하여 준비하며, 상기 절단된 돼기고기에 상기 양념된 전분을 입혀 180℃ 온도에서 2-3분간 튀긴 후, -40℃의 냉실에서 급냉동시켜 김치탕수육을 제조함으로서 이룰 수 있는 발명이다.It is prepared by mixing 60 parts by weight of pork to a size of 5 cm, 15 parts by weight of starch, 9.05 parts by weight of eggs, 10 parts by weight of kimchi, 1.5 parts by weight of salt, 1.4 parts by weight of pepper, 3.05 parts by weight of garlic ground, The seasoned starch is coated with the seasoned starch and fried at 180 ° C. for 2-3 minutes, followed by rapid freezing in a cold room at −40 ° C. to prepare kimchi tangsuyuk.
Description
본 발명은 김치탕수육의 제조방법에 관한 것으로,The present invention relates to a method of manufacturing kimchi tangsu,
좀 더 구체적으로는 탕수육에 사용되는 돼지고기에 김치를 적절히 혼합함으로써 고기의 느끼한 맛을 없애고 김치맛을 돋구어 한층 풍미가 좋도록 하는 김치탕수육 제조방법에 관한 것이다.More specifically, the present invention relates to a method for producing kimchi sweet and sour pork, in which pork is used for sweet and sour pork, by appropriately mixing kimchi to eliminate the sense of taste of meat and to make the kimchi taste better.
일반적으로 돼지고기는 다른육류에 비해 특히 지방이 많으며 지방이 돼지고기의 풍미를 더해주는 요소이며, 쇠고기처럼 살코기속에 지방이 섞여 있지 않으므로 지방을 모두 떼어버리고 조리하면 빡빡해져 맛이 덜해지므로 조리시에는 지방을 떼어내지 않고 조리하는데, 그러나 지방은 느끼한 맛이 강하다.In general, pork is more fat than other meats, and the fat is a factor that adds to the flavor of pork, and since the fat is not mixed in the lean meat like beef, it is tight when the meat is removed and cooked, which makes it harder and less flavorful. I cook it without removing it, but the fat has a strong taste.
또한 돼지고기는 영양적으로 우수하기는 하나 돼지고기의 특유의 냄새 때문에 중국에서는 팔각향등을 이용해 냄새를 없앤 뒤 요리한다.In addition, pork is nutritious, but because of the peculiar smell of pork, it is cooked after removing the smell with octagonal in China.
그러나 이때 김치를 같이 곁들이면 김치의 고추가루에 들어있는 펩사이신성분으로 지방을 분해하게되므로 돼지고기의 느끼한 맛을 중화시켜주며 김치의 향이 고기의 누린내를 없애주고 한층 맛을 더해준다.However, when it is served with kimchi, it breaks down fat with the pepsisaicin in kimchi's red pepper powder, so it neutralizes the taste of pork, and the smell of kimchi removes the smell of meat and adds more flavor.
이렇게 돼지고기와 김치는 잘 어울리는 식품으로서 김치와 요리하면 맛이 훨씬 산뜻해짐을 본 발명자는 실험결과 알수 있었다.As described above, the inventors found out that the pork and kimchi go well with the kimchi, and the taste becomes much fresher when cooked with kimchi.
따라서, 본 발명의 목적은 탕수육에 사용되는 돼지고기에 일반김치보다 젓갈을 5% 적게 넣은 김치를 적절히 혼합함으로써 고기의 느끼한 맛을 없애고 김치맛을 돋구어 한층 풍미가 좋도록 할 뿐만 아니라, 이로 인하여 남녀노소 누구나 기름기가 많은 탕수육을 안심하고 먹을 수 있도록 한 김치탕수육 제조방법을 제공함에 있다.Accordingly, an object of the present invention is to remove the sense of taste of meat and to enhance the taste of kimchi to improve the flavor by not only mixing the kimchi with 5% less salted fish than regular kimchi in pork used for sweet and sour pork, It provides a method of manufacturing kimchi sweet and sour pork so that anybody can eat greasy sweet and sour pork with confidence.
이하, 본 발명의 바람직한 실시예를 첨부 도면에 의하여 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
돼지고기 60중량부를 크기 5cm로 절단하고, 양념으로는 전분 15 중량부, 계란 9.05 중량부, 김치 10 중량부, 소금 1.5 중량부, 후추 1.4 중량부, 마늘 간것 3.05 중량부를 혼합한다.60 parts by weight of pork is cut to a size of 5 cm, and the seasoning is mixed with 15 parts by weight of starch, 9.05 parts by weight of eggs, 10 parts by weight of kimchi, 1.5 parts by weight of salt, 1.4 parts by weight of pepper, and 3.05 parts by weight of garlic ground.
이때 사용되는 김치는 PH 4.7의 상태로 숙성된 것이고 일반김치보다 젓갈이 5%정도 적게 사용된 김치를 사용한다.The kimchi used at this time is matured in the state of PH 4.7, and the kimchi used with 5% less salted salt than the general kimchi is used.
상기 절단된 돼기고기에 상기 양념된 전분을 입혀 180℃ 온도에서 2-3분간 튀긴 후, -40℃의 냉실에서 급냉동시켜 김치탕수육을 제조한다.The seasoned starch is coated with the seasoned starch and fried at 180 ° C. for 2-3 minutes, followed by rapid freezing in a cold room at −40 ° C. to prepare kimchi tangsuyuk.
이와 같은 본 발명은 돼지고기 60중량부를 크기 5cm로 절단하고, 양념으로는 전분 15 중량부, 계란 9.05 중량부, 김치 10 중량부, 소금 1.5 중량부, 후추 1.4 중량부, 마늘 간것 3.05 중량부를 혼합하여 양념 전분을 상기 절단된 돼지고기에 입혀서 김치탕수육을 제조한 것이다.In the present invention, 60 parts by weight of pork is cut into 5 cm in size, and the seasoning is mixed with 15 parts by weight of starch, 9.05 parts by weight of eggs, 10 parts by weight of kimchi, 1.5 parts by weight of salt, 1.4 parts by weight of pepper, 3.05 parts by weight of garlic. The seasoning starch is coated on the cut pork to prepare kimchi tangsuyuk.
따라서 절단한 돼지고기에 입히기 위한 전부에 김치를 넣음으로서 탕수육의 느끼한 맛을 김치로서 중화시킬 수 있다.Therefore, kimchi can be neutralized as kimchi by adding kimchi to the cut pork to be coated.
또한 사용되는 김치는 PH 4.7의 상태로 숙성된 것이고 일반김치보다 젓갈이 5%정도 적게 사용된 김치를 사용함으로서 돼지고기와 어울리는 맛을 극대화할 수 있다.In addition, the kimchi used is matured in the state of PH 4.7, and by using kimchi used about 5% less salted salt than the general kimchi can maximize the taste with pork.
특히, 상기 전부을 입혀서 180℃ 온도에서 2-3분간 튀긴 돼지고기가 주원료인 탕수육을 -40℃의 냉실에서 급냉동시켜 김치탕수육을 제조함으로서 유통을 시키거나보관할 때는 -18℃이하에서 하는 것이 바람직하며, 섭취시에는 다시 튀겨서 섭취한다.Particularly, when the pork and pork are quenched in a cold room at -40 ° C., the pork is fried for two to three minutes at 180 ° C. and coated with all of the above. When ingested, fry again.
상기와 같은 본 발명의 김치탕수육을 품평요원 남자 20명 여자 20명을 상대로 관능검사를 실시한 결과는 맛이 좋다는 응답자가 36명, 보통이라는 응답자가 4명이었으며, 식감은 좋다는 응답자가 34명, 보통이라는 응답자가 6명이 있었으므로 본 발명의 제조방법으로 만들어진 김치탕수육은 종래의 탕수육보다 맛과 식감이 우수한 것으로 나타났다.As a result of the sensory test on the kimchi tang suyuk of the present invention as described above, 20 respondents, 20 females and 20 females, 36 respondents said that the taste was good, 4 respondents said that the taste was good, and 34 respondents said that the texture was good. Since there were six respondents, the kimchi tangsuyuk made with the manufacturing method of the present invention was found to have better taste and texture than the conventional sweet and sour pork.
또한, 상기 설문과 함께 실시된 종합기호도에서 높다는 응답자가 35명, 보통이라는 응답자가 5명으로 나타나서 전체적인 우수한 평가를 받았다.In addition, 35 respondents said that they were high in the general symbol diagram carried out with the questionnaire, and 5 respondents who said that the average was excellent overall.
따라서, 김치탕수육을 본 발명의 제조방법에 따라 제조하면 국민의 식생활문화에 기여할 것이고 우리의 김치를 세계화하고 상품성을 높여 수출증대에도 기여하게 되리라 본다.Therefore, if the kimchi tangsuyuk according to the manufacturing method of the present invention will contribute to the people's dietary culture, we will contribute to the increase of exports to increase the globalization and commercialization of our kimchi.
상기한 본 발명은 기재된 구체적인 실시예에 대해서만 상세히 설명 되었지만 본 발명의 기술사상 범위내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다Although the above-described present invention has been described in detail only with respect to the specific embodiments described, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such variations and modifications are within the scope of the appended claims.
상기에서와 같이 본 발명은 탕수육에 사용되는 돼지고기에 일반김치보다 젓갈을 5% 적게 넣은 김치를 적절히 혼합함으로써 고기의 느끼한 맛을 없애고 김치맛을 돋구어 한층 풍미가 좋을 뿐만 아니라, 이로 인하여 남녀노소 누구나 기름기가 많은 탕수육을 안심하고 먹을 수 있는 효과가 제공되는 것이다.As described above, the present invention eliminates the sense of taste of the meat and enhances the taste of kimchi by appropriately mixing kimchi with 5% less salted pork than regular kimchi in pork used for sweet and sour pork, and thus, all ages The oily sweet and sour pork can be safely eaten.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000026153A KR100342312B1 (en) | 2000-05-16 | 2000-05-16 | Process of sweet and sour KIMCHI |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000026153A KR100342312B1 (en) | 2000-05-16 | 2000-05-16 | Process of sweet and sour KIMCHI |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010104924A KR20010104924A (en) | 2001-11-28 |
| KR100342312B1 true KR100342312B1 (en) | 2002-07-02 |
Family
ID=45813106
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000026153A KR100342312B1 (en) | 2000-05-16 | 2000-05-16 | Process of sweet and sour KIMCHI |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100342312B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100411351B1 (en) * | 2002-01-08 | 2003-12-18 | 유선화 | Method for preparing a sweet and sour pork using kimchi-containing source |
| KR100446976B1 (en) * | 2001-11-07 | 2004-09-01 | 대상 주식회사 | A batter mix for sweet and sour pork fried, and a sweet and sour pork fried using the batter mix |
-
2000
- 2000-05-16 KR KR1020000026153A patent/KR100342312B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100446976B1 (en) * | 2001-11-07 | 2004-09-01 | 대상 주식회사 | A batter mix for sweet and sour pork fried, and a sweet and sour pork fried using the batter mix |
| KR100411351B1 (en) * | 2002-01-08 | 2003-12-18 | 유선화 | Method for preparing a sweet and sour pork using kimchi-containing source |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010104924A (en) | 2001-11-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101119227B1 (en) | A beef jerky using environment-friendly beef cattle and it's method | |
| KR102227040B1 (en) | Seasoning sauce paste for stirfrying and boiling food | |
| KR20160005951A (en) | The preparing method for making a hot dog made of sun-dae | |
| KR100698874B1 (en) | Spices pig ribs treated three spices sauces | |
| CN101433338B (en) | Method for making hand-torn chicken with chili sauce | |
| KR101340272B1 (en) | Production method of fried meat | |
| CN102948784B (en) | Manufacture process of marinade yak meat | |
| CN104957593A (en) | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof | |
| KR20180016771A (en) | Manufacturing method of sauce for stir-frying and sauce manufactured by the same | |
| KR100342312B1 (en) | Process of sweet and sour KIMCHI | |
| KR100411351B1 (en) | Method for preparing a sweet and sour pork using kimchi-containing source | |
| KR102475905B1 (en) | Charcoal-grilled octopus | |
| KR102121563B1 (en) | Pollack boiled down in seasonings and manufacturing method thereof | |
| KR101695303B1 (en) | Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof | |
| KR20170108295A (en) | Smoked pig skin | |
| KR101893054B1 (en) | Method of manufacturing seafood and pig-bone food | |
| KR20020023554A (en) | Cooking method of a hot tasty chicken roast having a bulgogi taste | |
| KR20060054746A (en) | Method for a fried glutinous pork and fried chicken including fried glutinous pork | |
| US20030138550A1 (en) | Method for making a fish sausage | |
| KR100370941B1 (en) | Process for mini KIMCHI hamburger | |
| KR20180119812A (en) | Cooking method of chicken gangjeong with shrimp and chicken gangjeong usnig the same | |
| CN103461457B (en) | The antistaling agent of the spicy chicken nugget in Fengdu and application thereof | |
| CN106819874A (en) | A kind of braised mutton product with unique lacol flavor | |
| CN105341875A (en) | Making method of chili and diced chicken sauce | |
| KR20120098138A (en) | Welsh chives pancake made of a dough with alkali water |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee | ||
| R401 | Registration of restoration | ||
| FPAY | Annual fee payment |
Payment date: 20130415 Year of fee payment: 12 |
|
| FPAY | Annual fee payment |
Payment date: 20140617 Year of fee payment: 13 |
|
| FPAY | Annual fee payment |
Payment date: 20150617 Year of fee payment: 14 |
|
| FPAY | Annual fee payment |
Payment date: 20160615 Year of fee payment: 15 |
|
| FPAY | Annual fee payment |
Payment date: 20170816 Year of fee payment: 16 |
|
| FPAY | Annual fee payment |
Payment date: 20190523 Year of fee payment: 18 |