KR100500128B1 - Preparing method of fried rib - Google Patents
Preparing method of fried rib Download PDFInfo
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- KR100500128B1 KR100500128B1 KR10-2003-0028920A KR20030028920A KR100500128B1 KR 100500128 B1 KR100500128 B1 KR 100500128B1 KR 20030028920 A KR20030028920 A KR 20030028920A KR 100500128 B1 KR100500128 B1 KR 100500128B1
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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Abstract
본 발명은 갈비튀김 제조방법에 관한 것이다. 더욱 상세하게는 우육 갈비를 숙성보조제와 함께 가열하여 숙성시키고 또한 저온에서 숙성시킴으로써 육질을 부드럽게 하고, 갈비를 튀김과 접목시켜 새로운 제품을 창출하여 맛의 차별화를 가져오는 갈비튀김 제조방법에 관한 것이다. The present invention relates to a method of preparing rib fried. More particularly, the method relates to a method of preparing rib fried foods, which is made by heating beef ribs with a aging aid and aging at a low temperature to soften the meat, and grafting ribs with fries to create a new product.
본 발명은 (a) 세척된 우육 갈비를 가열하여 삶는 갈비처리단계; (b) 상기 처리된 우육 갈비에 물을 넣고 샐러리, 계피, 생강, 대추 및 감초로 구성된 숙성보조제를 첨가하여 가열하여 삶는 고온숙성단계; (c) 상기 숙성된 갈비로부터 갈비육을 분리하여 양파, 생강, 매실주, 레몬즙, 소금 및 마늘로 구성된 양념재료를 첨가하여 양념하는 숙성양념단계; (d) 상기 양념된 갈비육을 -1 내지 1℃에서 숙성시키는 저온숙성단계; (e) 갈분가루, 튀김가루, 카레가루, 사이다, 땅콩가루 및 레몬즙으로 구성된 튀김옷재료를 혼합하여 튀김옷을 준비하는 튀김옷제조단계; (f) 상기 숙성된 갈비육에 갈분가루를 도포한 뒤 상기 제조된 튀김옷을 도포하는 튀김옷도포단계; 및, (g) 상기 튀김옷이 도포된 갈비육을 콩기름에서 튀기는 튀김제조단계; 를 포함하여 구성되는 갈비튀김의 제조방법을 제공한다.The present invention (a) boiled ribs treatment step of heating the washed beef ribs; (b) a high temperature aging step of boiling by adding water to the treated beef ribs and adding a aging aid consisting of celery, cinnamon, ginger, jujube and licorice; (c) aging seasoning step of separating the rib meat from the aged ribs and seasoning by adding a seasoning material consisting of onion, ginger, plum wine, lemon juice, salt and garlic; (d) low-temperature aging step of aging the seasoned ribs at -1 to 1 ℃; (e) a frying cloth manufacturing step of preparing a frying cloth by mixing a frying material composed of brown powder, frying powder, curry powder, cider, peanut powder, and lemon juice; (f) a frying cloth coating step of applying the powdered flour after applying the brown powder to the aged ribs; And, (g) a frying manufacturing step of frying the ribs meat coated with the frying cloth in soybean oil; It provides a method of manufacturing ribs fried, including.
Description
본 발명은 갈비튀김 제조방법에 관한 것이다. 더욱 상세하게는 우육 갈비를 숙성보조제와 함께 가열하여 숙성시키고 또한 저온에서 숙성시킴으로써 육질을 부드럽게 하고, 갈비를 튀김과 접목시켜 새로운 제품을 창출하여 맛의 차별화를 가져오는 갈비튀김 제조방법에 관한 것이다. The present invention relates to a method of preparing rib fried. More particularly, the method relates to a method of preparing rib fried foods, which is made by heating beef ribs with a aging aid and aging at a low temperature to soften the meat, and grafting ribs with fries to create a new product.
우육 등을 이용한 식품은 고기 자체의 고유의 맛과 조직을 유지하도록 제조되는 것이 요구되나, 통상적으로 가공과정을 거치면서 조직의 씹는 감이 딱딱하여 불편한 문제가 있다.Foods using beef, etc. are required to be manufactured to maintain the inherent taste and texture of the meat itself, but there is a problem in that the chewing of the tissue is hard and uncomfortable during the processing process.
또한 최근 경제성장에 따라 맛의 다양화는 소비자의 계속적인 요구사항으로 제시되고 있다. 한편 튀김 종류는 젊은 층이 특히 선호하지만 조리과정에 있어서 기름에 튀기기 때문에 과량의 지방산을 섭취하게 되어 비만과 체내 콜레스테롤 축적이라는 문제를 갖고 있다. Also, with the recent economic growth, the diversification of taste has been suggested as a continuous requirement of consumers. On the other hand, the type of tempura is especially preferred by young people, but because it is fried in oil during the cooking process, there is a problem of obesity and accumulation of cholesterol in the body due to the consumption of excess fatty acids.
상기 문제점을 해결하기 위하여, 본 발명의 목적은 우육 조리 제품에서 나타나는 조직의 딱딱함을 해결할 수 있는 갈비튀김 제조방법을 제공하는 것이다.In order to solve the above problems, it is an object of the present invention to provide a method for producing ribs that can solve the hardness of the tissue appearing in beef cooked products.
본 발명의 다른 목적은 인체에 유익한 불포화지방산이 다량 함유된 콩기름을 이용하여 체내 콜레스테롤과 지방산이 축적되는 것을 감소시켜줄 수 있는 갈비튀김 제조방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing rib fried fries that can reduce the accumulation of cholesterol and fatty acids in the body using soybean oil containing a large amount of unsaturated fatty acids beneficial to the human body.
본 발명의 또 다른 목적은 갈비와 튀김을 접목하여 새로운 제품을 개발하여 소비자의 기호를 만족시킬 수 있는 갈비튀김 제조방법을 제공하는 것이다. Still another object of the present invention is to provide a method of manufacturing ribs fried foods that can satisfy the taste of consumers by developing a new product by combining the ribs and fried.
상기 목적을 달성하기 위하여, 본 발명은 (a) 세척된 우육 갈비를 가열하여 삶는 갈비처리단계; (b) 상기 처리된 우육 갈비에 물을 넣고 샐러리, 계피, 생강, 대추 및 감초로 구성된 숙성보조제를 첨가하여 가열하여 삶는 고온숙성단계; (c) 상기 숙성된 갈비로부터 갈비육을 분리하여 양파, 생강, 매실주, 레몬즙, 소금 및 마늘로 구성된 양념재료를 첨가하여 양념하는 숙성양념단계; (d) 상기 양념된 갈비육을 -1 내지 1 ℃에서 숙성시키는 저온숙성단계; (e) 갈분가루, 튀김가루, 카레가루, 사이다, 땅콩가루 및 레몬즙으로 구성된 튀김옷재료를 혼합하여 튀김옷을 준비하는 튀김옷제조단계; (f) 상기 숙성된 갈비육에 갈분가루를 도포한 뒤 상기 제조된 튀김옷을 도포하는 튀김옷도포단계; 및, (g) 상기 튀김옷이 도포된 갈비육을 콩기름에서 튀기는 튀김제조단계; 를 포함하여 구성되는 갈비튀김의 제조방법을 제공한다.The above purpose In order to achieve the present invention, the present invention comprises: (a) a rib treatment step of heating boiled beef ribs; (b) a high temperature aging step of boiling by adding water to the treated beef ribs and adding a aging aid consisting of celery, cinnamon, ginger, jujube and licorice; (c) aging seasoning step of separating the rib meat from the aged ribs and seasoning by adding a seasoning material consisting of onion, ginger, plum wine, lemon juice, salt and garlic; (d) low-temperature aging step of aging the seasoned ribs at -1 to 1 ℃; (e) a frying cloth manufacturing step of preparing a frying cloth by mixing a frying material composed of brown powder, frying powder, curry powder, cider, peanut powder, and lemon juice; (f) a frying cloth coating step of applying the powdered flour after applying the brown powder to the aged ribs; And, (g) a frying manufacturing step of frying the ribs meat coated with the frying cloth in soybean oil; It provides a method of manufacturing ribs fried, including.
이하 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명자들은 맛의 다양화라는 소비자의 계속적인 요구사항을 충족시키고 기존의 우육 조리식품이 갖고 있는 문제점을 해결하기 위해 새로운 제품 개발을 연구하던 중, 우육 갈비를 숙성보조제를 이용한 고온 숙성과 저온 숙성으로 처리하고, 튀김과 접목시킨 결과, 맛의 차별화를 꾀하고 조직을 부드럽게 할 수 있음을 확인하고, 이를 토대로 본 발명을 완성하게 되었다.The inventors of the present invention while studying new product development to meet the consumer's continuous requirements of diversification of taste and to solve the problems of the existing beef cooked food, high-temperature aging and low-temperature aging of beef ribs with a aging aid As a result of the treatment, and grafted with fried, it was confirmed that the taste can be differentiated and the tissue can be softened, and based on this, the present invention has been completed.
이하 본 발명을 더욱 상세히 설명하면 다음과 같다. Hereinafter, the present invention will be described in more detail.
(a) 갈비처리단계(a) rib processing step
우육 갈비를 깨끗이 세척하여 삶은 후 우육 갈비만 건져내고 끓인 물은 버린다. 상기 갈비처리단계의 실시시간은 15 내지 20분 동안 이루어지는 것이 바람직하다. 상기 갈비처리단계의 실시시간이 15분 미만이면, 우육 갈비의 핏물을 빼기 위해 갈비를 처리함에 따른 효과가 미미하며, 실시시간이 20분을 초과하면, 육질의 조직감이 나빠지므로 바람직하지 않다. Clean and cook beef ribs, then remove only beef ribs and discard boiled water. The running time of the rib treatment step is preferably made for 15 to 20 minutes. If the execution time of the rib processing step is less than 15 minutes, the effect of treating the ribs to remove the blood of beef ribs is insignificant, and if the execution time exceeds 20 minutes, the texture of the meat is bad, it is not preferable.
(b) 고온숙성단계(b) high temperature aging step
상기 갈비처리단계에서 처리된 우육 갈비에 물을 첨가하고, 샐러리, 계피, 생강, 대추 및 감초로 구성된 숙성보조제를 첨가하여 가열하여 삶는다. 상기 첨가되는 물은 우육갈비 100중량부에 대하여 140 내지 160 중량부인 것이 바람직하다. 또한 숙성보조제의 함량은 Water is added to the beef ribs treated in the rib processing step, and heated by adding a aging aid consisting of celery, cinnamon, ginger, jujube and licorice. The added water is preferably 140 to 160 parts by weight based on 100 parts by weight of beef ribs. In addition, the content of aging aid
우육 갈비 100중량부에 대하여 샐러리 24 내지 25 중량부, 계피 0.5 내지 0.6 중량부, 생강 7.5 내지 8 중량부, 대추 0.9 내지 1 중량부 및 감초 0.5 내지 0.6 중량부인 것이 바람직하다. 숙성보조제의 함량이 상기 범위 미만이면, 우육 갈비의 육질을 부드럽게하기 위한 숙성보조제 첨가에 따른 효과가 미미하며, 상기 범위를 초과하면 숙성보조제의 맛과 향이 강하여 갈비튀김의 맛을 저해하므로 바람직하지 않다. It is preferable that it is 24-25 weight part of celery, 0.5-0.6 weight part of cinnamon, 7.5-8 weight part of ginger, 0.9-1 weight part of jujube, and 0.5-0.6 weight part of licorice with respect to 100 weight part of beef ribs. If the content of the aging aid is less than the above range, the effect of the addition of the aging aid to soften the meat of the beef ribs is insignificant, and if it exceeds the above range, the taste and fragrance of the aging aid is strong, which is undesirable because it inhibits the taste of the rib fry. .
(c) 숙성양념단계(c) Ripening seasoning stage
상기 고온숙성단계에서 숙성된 갈비로부터 갈비육을 분리하여 양파, 생강, 매실주, 레몬즙, 소금 및 마늘로 구성된 양념재료를 첨가하고 혼합하여 양념한다. 상기 양념재료는 우육 갈비 100중량부에 대하여 양파 16 내지 17 중량부, 생강 4 내지 5 중량부, 매실주 5 내지 6 중량부, 레몬즙 0.4 내지 0.5 중량부, 소금 0.2 내지 0.3 중량부 및 마늘 0.3 내지 0.4 중량부인 것이 바람직하다. 상기 양념재료의 함량이 상기 범위 미만이면 양념재료 첨가에 따른 효과가 미미하며, 상기 범위를 초과하면 양념의 맛과 향이 강하여 갈비튀김의 맛을 저해하므로 바람직하지 않다. Separating the rib meat from the ribs aged in the high temperature aging step, add seasoning ingredients consisting of onions, ginger, plum wine, lemon juice, salt and garlic and mix. The seasoning material is 16 to 17 parts by weight onion, 4 to 5 parts by weight of ginger, 5 to 6 parts by weight of plum wine, 0.4 to 0.5 parts by weight of lemon juice, 0.2 to 0.3 parts by weight of salt and 0.3 to garlic based on 100 parts by weight of beef ribs It is preferable that it is 0.4 weight part. If the amount of the seasoning material is less than the above range, the effect of adding the seasoning material is insignificant, and if it exceeds the above range, the taste and aroma of the seasoning is so strong that it inhibits the taste of fried ribs.
(d) 저온숙성단계(d) low temperature aging step
상기 양념된 갈비육을 -1 내지 1 ℃에서 숙성시킨다. 상기 저온숙성단계의 실시시간은 8 내지 24시간 동안 이루어지는 것이 바람직하다. 상기 실시시간이 8시간 미만인 경우 우육의 육질을 연하게 하기 위한 저온숙성의 효과가 미미하며, 24시간을 초과하면 우육의 조직이 동결에 의해 악화되므로 바람직하지 않다.The seasoned ribs are aged at -1 to 1 ° C. Preferably, the low temperature aging step is performed for 8 to 24 hours. If the implementation time is less than 8 hours, the effect of low temperature aging to soften beef meat is insignificant, and if it exceeds 24 hours, tissue of beef meat is deteriorated by freezing, which is not preferable.
(e) 튀김옷제조단계(e) step of making fried food
갈분가루, 튀김가루, 카레가루, 사이다, 땅콩가루 및 레몬즙을 혼합하여 튀김옷을 준비한다. 상기 튀김옷재료의 함량은 우육갈비 100중량부에 대하여 갈분가루 13 내지 13.5 중량부, 튀김가루 11 내지 11.5 중량부, 카레가루 0.5 내지 0.6 중량부, 사이다 34 내지 36 중량부,땅콩가루 11 내지 11.5 중량부 및 레몬즙 1 내지 1.5 중량부인 것이 바람직하다. 상기 튀김옷재료의 함량이 상기 범위를 벗어나면 튀김옷이 갈비육에 잘 도포되지 아니하여 바람직하지 않다.Prepare a batter by mixing brown powder, fried powder, curry powder, cider, peanut powder, and lemon juice. The content of the fried cloth material is 13 to 13.5 parts by weight of brown flour, 11 to 11.5 parts by weight of fried powder, 11 to 11.5 parts by weight of fried powder, 0.5 to 0.6 parts by weight of curry, 34 to 36 parts by weight of cider, and 11 to 11.5 parts by weight of peanut powder Part and lemon juice is preferably 1 to 1.5 parts by weight. If the content of the fried cloth material is out of the above range, the fried cloth is not preferable because it is not applied to the rib meat.
(f) 튀김옷도포단계(f) Fried food spreading step
상기 저온숙성단계에서 숙성된 갈비육에 갈분가루를 도포한 뒤 상기 튀김옷제조단계에서 제조된 튀김옷을 도포한다. After applying the powdered brown powder to the ribs aged in the low-temperature aging step, and then apply the fried clothes prepared in the frying clothes manufacturing step.
(g) 튀김제조단계(g) Tempura manufacturing step
상기 튀김옷이 도포된 갈비육을 콩기름에서 튀긴다. 갈비를 튀김과 접목하여 새로운 제품을 개발하여 소비자의 기호를 만족시킬 수 있다. 또한 인체에 유익한 불포화지방산이 다량 함유된 콩기름을 이용하여 체내 콜레스테롤과 지방산이 축적되는 것을 감소시켜 줄 수 있다. 상기 튀김제조단계는 175 내지 185℃에서 2분 내지 4분 동안 실시되는 것이 바람직하다. 튀김제조단계의 실시온도가 175 ℃ 미만이면 튀김옷의 조직감이 약하며 185℃를 초과하면 우육의 조직감이 악화되므로 바람직하지 않다. 또한 튀김제조단계의 실시시간이 2분 미만인 경우 튀김옷의 형성이 제대로 되지 아니하여 바람직하지 아니하며, 4분을 초과하는 경우 튀김옷의 조직감이 악화되므로 바람직하지 않다. The rib meat coated with the batter is fried in soybean oil. You can satisfy the taste of consumers by developing new products by combining ribs with fries. In addition, by using soybean oil containing a large amount of unsaturated fatty acids beneficial to the human body can reduce the accumulation of cholesterol and fatty acids in the body. The frying manufacturing step is preferably carried out for 2 to 4 minutes at 175 to 185 ℃. If the temperature of the frying manufacturing step is less than 175 ° C., the texture of the fried clothes is weak, and if it exceeds 185 ° C., the texture of beef is deteriorated. In addition, when the execution time of the frying manufacturing step is less than 2 minutes, it is not preferable because the formation of the frying cloth is not proper, and when it exceeds 4 minutes, the texture of the frying cloth is deteriorated.
본 발명에 따른 갈비튀김 제조방법은 양념을 도포하는 다음의 단계를 더욱 포함하는 것이 바람직하다.The method of manufacturing ribs fried according to the invention preferably further comprises the following step of applying the seasoning.
(h) 튀김양념제조단계(h) Fried Seasoning
고추장, 사이다, 땅콩가루, 마늘, 레몬즙, 물엿으로 구성된 튀김양념재료를 혼합한다. 상기 튀김양념재료는 우육 갈비 100 중량부에 대하여 고추장 14 내지 14.5 중량부, 사이다 16 내지 18 중량부, 땅콩가루 9 내지 10 중량부, 마늘 0.3 내지 0.4 중량부, 레몬즙 0.6 내지 0.7 중량부 및 물엿 14 내지 15 중량부인 것이 바람직하다. 상기 튀김양념재료의 함량이 상기 범위 미만이면 튀김양념재료 첨가에 따른 효과가 미미하며, 상기 범위를 초과하면 양념의 맛과 향이 강하여 갈비튀김의 맛을 저해하므로 바람직하지 않다. Mix tempura sauce consisting of red pepper paste, cider, peanut powder, garlic, lemon juice, and starch syrup. The fried seasoning material is 14 to 14.5 parts by weight of kochujang, 16 to 18 parts by weight of cider, 9 to 10 parts by weight of peanut powder, 0.3 to 0.4 parts by weight of garlic, 0.6 to 0.7 parts by weight of lemon juice and syrup It is preferable that it is 14-15 weight part. If the content of the fried seasoning material is less than the above range, the effect of adding the fried seasoning material is insignificant, and if it exceeds the above range, the taste and aroma of the seasoning are so strong that it inhibits the taste of fried ribs.
(i) 양념도포단계(i) Seasoning Application
상기 튀긴 갈비육에 상기 제조된 양념을 도포한다. The prepared seasoning is applied to the fried ribs.
이하 실시예 및 실험예로서 본 발명을 상세히 설명한다. Hereinafter, the present invention will be described in detail with Examples and Experimental Examples.
그러나 하기한 실시예는 본 발명의 바람직한 일 실시예일 뿐 본 발명이 하기한 실시예에 한정되는 것은 아니다. However, the following examples are only one preferred embodiment of the present invention and the present invention is not limited to the following examples.
(실시예 1)(Example 1)
1. 생소갈비 1kg을 깨끗이 씻어서 20분 정도 삶은 후 갈비만 건져내고 끓인 물은 버려 핏물을 뺀다.1. Wash 1kg of beef ribs and boil it for about 20 minutes, then take out the ribs and throw away the boiled water.
2. 핏물을 뺀 갈비에 1500㎖의 물을 첨가하고 샐러리 240g, 계피 5g, 생강 75g, 대추 10g, 감초 5g을 넣고 1시간 동안 삶는다.2. Add 1500ml of water to the ribs without blood, add 240g celery, 5g cinnamon, 75g ginger, 10g jujube, and 5g licorice and boil for 1 hour.
3. 삶은 소갈비의 갈비육을 갈비뼈에서 분리시키고, 양파즙 160g, 생강즙 40g, 매실주 50g, 레몬즙 4g, 소금 2g과 마늘 3g을 혼합하여 준비한 숙성양념과 갈비육과 혼합한다.3. Separate the ribs of boiled beef ribs from the ribs, mix it with mature seasoning and ribs prepared by mixing onion juice 160g, ginger juice 40g, plum wine 50g, lemon juice 4g, 2g salt and 3g garlic.
4. 양념한 갈비육을 0 ℃의 냉장실에서 12시간 동안 숙성시킨다. 4. Season the seasoned ribs with meat at 0 ° C for 12 hours.
5. 갈분가루 130g, 튀김가루 110g, 카레가루 5g, 사이다 350g, 땅콩가루 110g, 레몬즙 10g을 혼합하여 튀김옷을 제조한다.5. Mix powdered brown powder 130g, fried powder 110g, curry powder 5g, cider 350g, peanut powder 110g, lemon juice 10g.
6. 숙성시킨 갈비육에 갈분가루를 도포하고, 준비한 튀김옷을 도포한다.6. Apply powdered brown powder to aged rib meat and apply prepared fried clothes.
7. 튀김옷을 도포한 갈비육을 180℃의 콩기름에서 3분 동안 튀긴다.7. Fried rib meat coated with batter is fried in soybean oil at 180 ℃ for 3 minutes.
(실시예 2)(Example 2)
1. 고추장 140g, 사이다 175g, 땅콩가루 90g, 마늘 3g, 레몬즙 6g, 물엿 140g을 혼합하여 양념을 제조한다.1. Mix seasoning with 140g of red pepper paste, 175g of cider, 90g of peanut powder, 3g of garlic, 6g of lemon juice, and 140g of starch syrup.
2, 상기 실시예 1에서 튀긴 갈비육을 양념과 혼합하여 갈비양념튀김을 제조한다. 2, In Example 1 to prepare fried ribs seasoned by mixing the ribs with seasoning.
(시험예)(Test example)
상기 실시예 1 및 실시예 2에서 제조한 갈비튀김을 전문 패널 요원에 의한 관능검사를 실시하여 그 결과를 다음 표 1에 나타내었다. The ribs prepared in Examples 1 and 2 were subjected to a sensory test by a professional panelist, and the results are shown in Table 1 below.
상기 표 1에서 볼 수 있는 바와 같이, 본 발명의 제조방법에 따라 제조된 갈비튀김은 조직감이 우수할 뿐만 아니라 소비자의 구미에 맞아 기호성이 우수한 것으로 나타났다. As can be seen in Table 1, fried ribs prepared according to the manufacturing method of the present invention was not only excellent in texture but also palatable to the taste of consumers.
상술한 바와 같이, 본 발명의 갈비튀김제조방법은 종래의 우육 조리 제품에서 나타나는 조직의 딱딱함을 해결하였고, 인체에 유익한 불포화지방산이 다량 함유된 콩기름을 이용하여 기존의 튀김제품이 가졌던 콜레스테롤 축적이라는 문제점을 감소시킬 수 있으며, 갈비와 튀김을 접목하여 소비자에게 새로운 식품을 제공함으로써 소비자의 기호를 만족시킬 수 있다. As described above, the method of manufacturing the fried ribs of the present invention solves the hardness of the tissues of the conventional beef cooked product, and the problem of accumulation of cholesterol in the conventional fried products using soybean oil containing a large amount of unsaturated fatty acids beneficial to the human body. It is possible to reduce the cost, and to satisfy the taste of consumers by combining the ribs and fried to provide new food to the consumer.
도 1은 본 발명에 따른 갈비 튀김제조방법의 일실시예의 순서도이다. 1 is a flowchart of one embodiment of a method of manufacturing ribs fried according to the present invention.
Claims (10)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101178202B1 (en) * | 2012-04-12 | 2012-08-29 | 이상태 | Method for preparing of fried meat |
| KR101333302B1 (en) * | 2012-08-23 | 2013-11-27 | 이상태 | Method for preparing of fried boiled-meat and fried boiled-meat prepared by the same |
| KR102006811B1 (en) * | 2018-12-28 | 2019-08-02 | (주)중부푸드 | Method for cooking porkrib |
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| KR100789351B1 (en) * | 2006-05-02 | 2007-12-28 | 김정기 | method of softening flesh of beef-ribs, softened beef-ribs and cooking method using them |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101178202B1 (en) * | 2012-04-12 | 2012-08-29 | 이상태 | Method for preparing of fried meat |
| KR101333302B1 (en) * | 2012-08-23 | 2013-11-27 | 이상태 | Method for preparing of fried boiled-meat and fried boiled-meat prepared by the same |
| KR102006811B1 (en) * | 2018-12-28 | 2019-08-02 | (주)중부푸드 | Method for cooking porkrib |
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