KR100379103B1 - A Manufacturing Progress of Pigs trotters the use of Rosted - Google Patents

A Manufacturing Progress of Pigs trotters the use of Rosted Download PDF

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Publication number
KR100379103B1
KR100379103B1 KR10-2000-0083673A KR20000083673A KR100379103B1 KR 100379103 B1 KR100379103 B1 KR 100379103B1 KR 20000083673 A KR20000083673 A KR 20000083673A KR 100379103 B1 KR100379103 B1 KR 100379103B1
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South Korea
Prior art keywords
pig
hog
pork
completed
roasting
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KR10-2000-0083673A
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Korean (ko)
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KR20020055470A (en
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김동호
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김동호
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 구이용 족발 제조방법에 관한 것으로서,The present invention relates to a method for manufacturing roasting pig feet,

더욱 상세하게는 깨끗이 손질하고, 일정크기의 가로로 절단한 돼지 족발에 각종 과일즙과 양념을 첨가하고 이를 진공 포장하여 가정에서 손쉽게 구이용으로 취식 할 수 있도록 한 구이용 돼지족발 제조방법에 관한 것이다.More specifically, it relates to a method for manufacturing a roasting pig hog that can be easily cleaned at home by adding various fruit juices and condiments to the pork hog that is cut to a certain size and cut horizontally and vacuum packing it.

Description

구이용 족발 제조방법{A Manufacturing Progress of Pigs trotters the use of Rosted}A Manufacturing Progress of Pigs trotters the use of Rosted}

본 발명은 구이용 족발 제조방법에 관한 것으로서, 더욱 상세하게는 손질한 돼지 족발을 원형 스테이크 형태의 가로로 절단하여 이에 과일 향과 각종양념을 흡수시키고 이를 즉석으로 구워서 취식할 수 있게 진공 포장하여 판매하는 구이용 족발 제조방법에 관한 것이다.The present invention relates to a method for manufacturing roasting pig feet, and more particularly, to cut the trimmed pork hog horizontally in the form of a round steak, absorbing fruit flavors and various condiments, and vacuum-packing it so that it can be baked immediately for eating. It relates to a roasting pig feet manufacturing method.

종래의 경우 족발이라 하면, 손질한 족발 통째로 삶은 물에 조리하여 이를 살 부위만 썰어서 양념을 찍어 취식 하는 정도가 대부분이다.In the conventional case of jokbal, the cooked jokbal is cooked in boiled water and cooked by dipping only the part where it is fleshed.

이럴 경우 돈육의 특이한 비릿한 냄새가 제거되지 못하는 단점이 있었고, 삶은 돼지족발을 오래 저장할 경우 표면이 건조하여 그 맛이 감소되는 문제점이 있었다.In this case, there was a disadvantage that the peculiar smell of pork could not be removed, and when the boiled pork pig was stored for a long time, the surface was dried and the taste was reduced.

따라서 본 발명은 상기의 문제점을 감안하여 안출된 것으로서, 일명 향족구이, 즉 돼지 족발을 숯불을 이용한 직화구이 방식 또는 구이 판을 이용한 간접구이 방식을 통해 구이용으로 취식할 수 있게 함과, 돈육 특유의 비린 맛을 완전제거 하고 맛을 배가시키기 위하여 오랜 기간 연구 끝에 개발된 구이용 족발 제조방법을 제공하는데 그 목적이 있는 것이다.Therefore, the present invention has been made in view of the above problems, so-called aromatic roast, that is, pig pig feet can be eaten for roasting through the roasting method using a charcoal or indirect roasting method using a grill plate, peculiar to pork In order to completely remove the fishy taste and double the taste, the purpose is to provide a method for manufacturing roasted pig feet developed after a long research.

본 발명은 상술한 바와 같은 목적을 달성하기 위하여, 돈육의 족발 부분을 구비하여, 돈모(豚毛)를 제거하고 깨끗이 세척하는 과정과,The present invention is provided with a pig feet portion of pork, in order to achieve the object described above, the process of removing the pig hair (豚 毛) and clean,

적당한 크기로 세절하는 과정, 세절한 족발을 녹차 물에 담가 돈육냄새를 제거하는 공정, 각종 과일즙에 담가 과일 향을 가미하는 공정, 일반양념에 침지시켜 간을 배게 하는 공정, 완료된 족발을 위생 팩에 진공 포장하는 공정을 거쳐서 제조됨을 특징으로 한다.Process to chop into proper size, process to remove pork smell by soaking fine jokbal in green tea water, to add fruit flavor to various fruit juices, to soak liver in immersion in general seasoning, sanitary pack It is characterized in that it is manufactured through a vacuum packaging process.

이하, 본 발명 구이용 족발 제조방법을 바람직한 실시 예에 의거하여 설명하면 다음과 같다.Hereinafter, the method for producing roasting pig feet according to the present invention will be described.

(실시예)(Example)

본 발명의 족발이라 함은 돼지의 앞 다리부위와 뒷다리부위를 지칭하는 것이고, 통상적으로 돼지족발이라고 하는 부분을 지칭하는 것이다.The hog pig of the present invention refers to the front leg portion and the hind leg portion of the pig, and usually refers to the portion called pig pig leg.

상기 족발을 구비하여 다음의 공정을 완료한다.With the hog hog, the following process is completed.

(제 1공정; 세척 및 절단공정)(1st step; washing and cutting process)

준비된 족발의 표피를 덮고 있는 털(豚毛)과 발톱을 말끔히 제거하고, 강한 압으로 분사되는 물을 이용하여 깨끗이 세척한 후, 대략 1.5㎝ 미만의 두께로 가로 절단한다.The hairs and toenails covering the epidermis of the prepared pig feet are removed neatly, washed thoroughly with water sprayed with high pressure, and then cut horizontally to a thickness of less than about 1.5 cm.

(제 2공정; 돈육 냄새제거 공정)(2nd step; pork odor removal step)

세척 공정이 완료된 족발에 대하여 1년생 미만의 녹차 잎이 5∼20% 담겨진 녹차 물에 적어도 12시간 이상을 침지시켜 녹차 향이 배면서 돈육 특유의 비린 맛을 제거 되게 유도한다.After the washing process is completed, soaked green tea leaves containing 5-20% of green tea leaves less than 1 year old are immersed for at least 12 hours or more to induce the green tea aroma and remove the unique fishy taste.

(제3공정; 과일향 가미 공정)(3rd step; fruit flavoring process)

냄새제거 공정이 완료된 족발에 대하여 파인애플, 키위, 사과, 배를 적당한 비율로 갈아서 과일즙을 제조하고, 제조된 과일즙의 곱절에 해당하는 물과 함께 족발을 투입하여 과일향이 가미 되게 한다.Pineapple, kiwi, apples, pears are prepared by grinding pineapple, kiwi, apples, and pears in the proper proportions for the odor removal process, and the fruit flavor is added by adding the pigs with water corresponding to the multiplication of the prepared fruit juice.

(제4공정; 일반 양념 가미 공정)(4th step; general seasoning seasoning process)

과일향 가미공정이 완료된 족발에 대하여, 마늘, 양파, 물엿, 간장, 소금, 다시다, 후추를 적당한 비율로 섞어 이를 족발에 투여한 후, 적어도 24시간 이상 숙성시킨다.After the fruit flavoring process has been completed, garlic, onion, starch syrup, soy sauce, salt, kelp and pepper are mixed in an appropriate ratio and administered to the pork feet and aged for at least 24 hours.

(제 5공정; 포장공정)(5th process; packaging process)

상기 공정이 완료된 족발을 비닐 팩으로 이루어진 포장지에 중량 단위로 담고 이를 진공 포장하여 공정을 완료한다.After the process is completed, the pig feet are put in a packing unit made of a plastic pack in weight units, and vacuum packed to complete the process.

이상과 같은 공정으로 이루어진 구이용 족발은 그 취식 법에 있어서, 스테이크 형태로 구워서 취식할 수 있으며, 또한 숯불 구이 등의 직화구이로도 적합하고,The roasting pig feet which consisted of the above processes can be grilled and steaked in the form of a steak in the eating method, and is also suitable as a roasting flame such as charcoal grilling,

그 맛에 있어서, 돈육 특유의 냄새가 제거되고, 신선한 과일향이 물씬 풍기게 되어 식욕을 돋울 뿐만 아니라, 바쁜 현대인의 영양보급에 있어서 손쉽게 구입하여 가정에서 구이 또는 전자 렌지 등에서 조리하여 용이하게 취식할 수 있게 된 것이다.In terms of taste, the unique smell of pork is removed, and the fresh fruit aroma is added to stimulate appetite, and it can be easily purchased in the nutritional supply of busy modern people and cooked at home or cooked in a microwave oven for easy eating. It is.

이상에서 설명된 바와 같이 본 발명의 구이용 족발 제조방법은 통째로 삶아서 취식 하도록 된 종래의 방식을 탈피하여, 언제라도 손쉽게 소비자가 구입하여 이를 구이용으로 용이하게 취식할 수 있고, 돈육 특유의 냄새를 제거함과 과일향을 가미하여 신선한 맛을 제공할 수 있게된 유용한 발명인 것이다.As described above, the method for manufacturing roasting pig feet of the present invention deviates from the conventional method of being boiled and eaten whole, and can be easily consumed by consumers at any time and easily eaten for roasting, and removes the peculiar smell of pork. It is a useful invention that can provide a fresh taste by adding fruit flavor.

이상에서와 같이 본 발명은 한정된 실시예에 의거하여 설명되었지만, 본 발명은 상기한 실시예에 한정되지 아니하며, 본 발명의 요지를 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의하여 다양한 변경과 수정이 이루어질 수 있으며, 이는 본 발명의 권리 범위에 속하는 것은 당연한 것이다.As described above, the present invention has been described based on the limited embodiments, but the present invention is not limited to the above-described embodiments, and the present invention has ordinary knowledge in the technical field to which the present invention belongs without departing from the gist of the present invention. Various changes and modifications can be made by the person, which naturally belongs to the scope of the present invention.

Claims (1)

돼지의 앞다리부위와 뒷다리 부위의 통상적인 돼지 족발을 준비하여Prepare the pig's fork and pork thighs 돼지족발의 털(豚毛)과 발톱을 말끔히 제거하고, 강한 압으로 분사되는 물을 이용하여 깨끗이 세척한 후, 대략 1.5㎝ 미만의 두께로 가로 절단하는 제 1공정과,The first step of removing the hair and toenails of the pig hog neat, cleanly washed with water sprayed with a strong pressure, and then cut horizontally to a thickness of less than about 1.5 cm, 제 1공정이 완료된 돼지 족발에 대하여 1년생 미만의 녹차 잎이 5∼20% 담겨진 녹차 물에 적어도 12시간 이상을 침지시키는 제 2공정,A second step of immersing at least 12 hours or more in green tea water containing 5-20% of green tea leaves less than one year old, with respect to the pig hog that the first step is completed; 제 2공정이 완료된 돼지족발에 대하여 파인애플, 키위, 사과, 배를 적당한 비율로 갈아서 과일즙을 제조하고, 제조된 과일즙의 곱절에 해당하는 물과 함께 족발을 투입하는 제 3공정,A third step of preparing fruit juice by grinding pineapple, kiwi, apple, and pear at an appropriate ratio with respect to the pig hog that the second step is completed, and injecting the pig's feet with water corresponding to the multiplication of the prepared fruit juice; 제 3공정이 완료된 돼지 족발에 대하여, 마늘, 양파, 물엿, 간장, 소금, 다시다, 후추를 적당한 비율로 섞어 이를 족발에 투여한 후, 적어도 24시간 이상 숙성시키는 제 4공정,A fourth step of mixing pig, pork, syrup, soy sauce, salt, red pepper, and pepper in a suitable ratio and then aging the pig hog for at least 24 hours. 제 4공정이 완료된 돼지족발을 비닐 팩으로 이루어진 포장지에 중량 단위로 담고 이를 진공 포장하는 제 5공정으로 이루어진 것을 특징으로 하는 구이용 족발제조방법.Roasting hog hok manufacturing method comprising the fifth step of vacuum-packing the fourth step is completed by placing the pig hog in a wrapping paper made of a plastic pack.
KR10-2000-0083673A 2000-12-28 2000-12-28 A Manufacturing Progress of Pigs trotters the use of Rosted KR100379103B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100689123B1 (en) * 2006-04-28 2007-03-02 조태일 Manufacturing progress of pigs trotters the use of roasted
KR101419650B1 (en) * 2013-03-20 2014-08-14 (주)가업에프씨 The processing method of the skirtmeat for roasting

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010044230A (en) * 2001-01-18 2001-06-05 정철 Pork Trotter with Seasoned Soy Sauce
KR20030015977A (en) * 2001-08-20 2003-02-26 김균태 the foods pig pettitoes that making method of using pine needles
KR101115144B1 (en) * 2011-07-13 2012-02-24 송대식 Processing method of row pigs trotters the use of rosted
KR101333119B1 (en) * 2011-07-28 2013-11-26 건국대학교 산학협력단 Chicken emulsion sausage containing dietary fiber extracted from pumpkin and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100689123B1 (en) * 2006-04-28 2007-03-02 조태일 Manufacturing progress of pigs trotters the use of roasted
KR101419650B1 (en) * 2013-03-20 2014-08-14 (주)가업에프씨 The processing method of the skirtmeat for roasting

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