KR100641587B1 - Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice - Google Patents

Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice Download PDF

Info

Publication number
KR100641587B1
KR100641587B1 KR1020050021648A KR20050021648A KR100641587B1 KR 100641587 B1 KR100641587 B1 KR 100641587B1 KR 1020050021648 A KR1020050021648 A KR 1020050021648A KR 20050021648 A KR20050021648 A KR 20050021648A KR 100641587 B1 KR100641587 B1 KR 100641587B1
Authority
KR
South Korea
Prior art keywords
pork
meat
pig
barbecue
remove
Prior art date
Application number
KR1020050021648A
Other languages
Korean (ko)
Other versions
KR20050032092A (en
Inventor
김봉규
Original Assignee
김봉규
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김봉규 filed Critical 김봉규
Priority to KR1020050021648A priority Critical patent/KR100641587B1/en
Publication of KR20050032092A publication Critical patent/KR20050032092A/en
Application granted granted Critical
Publication of KR100641587B1 publication Critical patent/KR100641587B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A45HAND OR TRAVELLING ARTICLES
    • A45CPURSES; LUGGAGE; HAND CARRIED BAGS
    • A45C11/00Receptacles for purposes not provided for in groups A45C1/00 - A45C9/00
    • AHUMAN NECESSITIES
    • A45HAND OR TRAVELLING ARTICLES
    • A45CPURSES; LUGGAGE; HAND CARRIED BAGS
    • A45C11/00Receptacles for purposes not provided for in groups A45C1/00 - A45C9/00
    • A45C2011/002Receptacles for purposes not provided for in groups A45C1/00 - A45C9/00 for portable handheld communication devices, e.g. mobile phone, pager, beeper, PDA, smart phone

Abstract

본 발명은 통돼지의 뼈를 모두 제거하는 원료육으로하여 천연연화제를 믹싱하여 즙을 낸 후 향신료를 첨가 원료육의 모든 부위에 일정간격으로 주입하여 가공하므로 풍미와 육질을 개선시킬 수 있는 통돼지바베큐 제조방법에 관한 것으로서 상기의 원료육에 천연연화제를 돼지의 머리에서 뒷다리까지 일정간격을 두고 인젝션하여 숙성시킨 후 가열처리하여 육질을 부드럽고 풍미를 유발시키는 통돼지바베큐를 제조할 수 있는 뛰어난 효과가 있다.The present invention is a raw meat bark that removes all the bones of pork, and then mixed with a natural softener to extract juice and processed by injecting spices to all parts of the raw material meat at regular intervals to produce a pork barbecue that can improve flavor and meat quality The method relates to a method of injecting a natural softener into the raw material meat at a certain interval from the pig's head to the hind legs, injecting and aging, and then heat treatment to produce a pork pig barbecue that softens the meat and induces flavor.

뼈를 모두 제거한 통돼지, 천연연화제함유 향신료, 통돼지바베큐 Pork with bone removed, spices with natural softener, Pork barbecue

Description

뼈를 모두 제거한 통돼지를 천연연화제함유와 향신료를 이용한 통돼지바베큐 및 그 제조방법{Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice}Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice}

도1은 본발명의 바람직한 제조공정을 도시한 개략도이다.1 is a schematic view showing a preferred manufacturing process of the present invention.

본 발명은 통돼지를 등뼈를 따라 칼집을 내고 몸속에 있는 모든 뼈를 제거한후 돼지를 편편하게 벌려 배와 키위 파인애플을 세척하여 껍질을 벗겨낸 후 믹서하여 즙을 짜낸 천연연화제를 함유한 향신료를 이용하여 육질의 부드럽고 풍미를 유발시키는 통돼지바베큐 제조방법에 관한 것이다. 더욱 상세하게는, 본 발명은 통돼지의 턱에서 배쪽으로 엉덩이까지 칼로 가른 다음 몸 안쪽 목뼈에서 등뼈를 따라 꼬리뼈까지 갈비뼈와 붙은 부분으로 하여 칼집을 내고 양쪽 갈비뼈를 제거, 앞다리뼈 제거, 뒷다리뼈 제거한 후 머리와 붙은 목뼈를 분리하여 등뼈를 등껍질이 상하지 않도록 하고 등뼈에 붙은 살을 최대한 살려가며 등뼈를 제거하고, 두개골 뼈를 맨 나중에 발골하여 돼지 몸체를 편편하게 펴지게 다듬은 다음 배, 키위, 파인애플의 즙을 향신료에 일정 농도로 투입하고 이를 돼지 전체에 인젝션하여 숙성시킨 후 열처리하여 통돼지원형의 상태를 유지하면서 돼지 특유의 노린내와 부위별 관능적 품질요인의 하나인 연도와 조직감을 개선시킬 수 있는 통돼지바베큐 가공 식품의 제조방법에 관한 것이다.The present invention cuts the pork along the spine and removes all the bones in the body, then spread the pigs flat, washed the pears and kiwi pineapple peeled off, using a spice containing a natural softener squeezed juice by mixing It relates to a pork pig barbecue manufacturing method that causes the smooth and flavor of the meat. More specifically, the present invention cuts the ribs from the jaw of the pig to the hips to the hips and then cuts the ribs with the ribs and the attached portion from the inner neck to the tailbone along the spine, and removes both ribs, forelimbs and hind bones After separating the head and the attached neckbone, the backbone is not damaged, the backbone is removed, the backbone is removed as much as possible, and the skull bone is boned at the end to smooth out the pig's body. It is possible to improve the age and texture, which is one of the characteristic quality of pork, and the sensory quality factors of each part of the pig while maintaining the state of supporting type by injecting the juice at a certain concentration into the spices, injecting it into the pig, and aging it. It relates to a method for producing pork pork processed food.

기존에 통돼지바베큐를 만들기 위해서는 과일, 야채, 향신료를 통돼지 배속에 일정양을 넣고 가열처리하는 단순 가공 방법으로 제조해오고 있으나, 이는 돼지고기의 노린내를 제거하는데 한계가 있고, 부위별 관능적 품질특성이 떨어지는 단점이 있어 소비자의 기호도를 만족시키지 못하는 단점이 있었다.Conventionally, in order to make pork pig barbecue, fruit, vegetables, and spices have been manufactured by a simple processing method that puts a certain amount into the pig's belly and heats it, but it has a limit to remove the sting of pork, and sensory quality of each part. There is a disadvantage that the characteristics are not good enough to satisfy the preference of consumers.

본 발명은 이러한 문제점들을 해결하기 위해 통돼지의 턱에서 배쪽으로 엉덩이까지 칼로 가른 다음 몸 안쪽 목뼈에서 등뼈를 따라 꼬리뼈까지 갈비뼈와 붙은 부분으로 하여 칼집을 내고 양쪽 갈비뼈를 제거, 앞다리뼈 제거, 뒷다리뼈 제거한 후 머리와 붙은 목뼈를 분리하여 등뼈를 등껍질이 상하지 않도록 하고 등뼈에 붙은 살을 최대한 살려가며 등뼈를 제거하고, 두개골 뼈를 맨 나중에 발골하여 돼지 몸체를 편편하게 펴지게 다듬은 다음 식물성 천연연화제, 즉 배, 키위, 파인애플을 세척한 후 껍질을 벗겨낸 후 믹서하여 즙을 짜내 향신료를 첨가 통돼지바베큐 제조시 부위별 관능적 품질특성을 향상시키고 노린내를 제거시켜 풍미를 유발시키는 제조기술과 이를 활용한 식육가공품의 제조방법임을 제공하는데 있다.In order to solve these problems, the present invention cuts the knives from the jaw of the pig to the hips to the hips and then cuts the ribs from the inner neck to the tailbone along the spine and removes both ribs, forelimbs and hind bones. After removal, the head and the attached neckbone are separated so that the backbone is not damaged, the backbone is removed to the fullest extent, the backbone is removed, the skull bone is boned at the end, and the pig's body is flattened. In other words, after washing the pears, kiwi and pineapple, peel and peel, and then squeeze the juice with the blender to add spices to produce pork barbecue. It is to provide a manufacturing method of processed meat products.

본 발명은 돼지의 원형을 사용하므로 도축시 이분도체하지 않고 배속의 내장만 제거한 후 이를 또다시 통돼지의 턱에서 배쪽으로 엉덩이까지 칼로 가른 다음 몸 안쪽 목뼈에서 등뼈를 따라 꼬리뼈까지 갈비뼈와 붙은 부분으로 하여 칼집을 내고 양쪽 갈비뼈를 제거, 앞다리뼈 제거, 뒷다리뼈 제거한 후 머리와 붙은 목뼈를 분리하여 등뼈를 등껍질이 상하지 않도록 하고 등뼈에 붙은 살을 최대한 살려가며 등뼈를 제거하고, 두개골 뼈를 맨 나중에 발골한 원료육을 통돼지바베큐 제조시 사용되는 향신료에 천연연화제를 첨가하고, 이를 원료육에 인젝션하여 고기의 풍미와 근절과 근절을 연결하는 구조를 약화시켜 부드럽고 연한 조직을 가지게 함으로 상품가치를 높일 수 있는 간편한 방법을 개발하였다.In the present invention, since the pig uses a prototype, the slaughter of the stomach is eliminated without dichotomy, and then it is cut again with the knife from the jaw of the pig to the hip to the hip and then to the tailbone along the spine from the inner neck to the tail. Cut and remove both ribs, forelimbs, and hind bones, and then separate the head and the attached neckbone so that the backbone is not damaged, the backbone is removed as much as possible, and the backbone is removed. Natural softener is added to the spices used in the production of pork barbecue through the raw meat, and injected into the raw meat to weaken the structure that connects meat flavor and extermination and eradication, thereby increasing product value. An easy way was developed.

본 발명은 첨가물의 인젝션이 용이하게 할 수 있게끔 돼지의 배를 모두 제거하여 원료육으로 사용하는 단계The present invention is to remove all the belly of the pig to facilitate the injection of additives to use as raw meat

통돼지바베큐의 부위별 연도와 풍미를 향상시키기 위해 향신료와 천연 연화제 최적 배합비를 설정하는 단계Setting the optimum blending ratio of spices and natural softeners to improve the year and flavor of each part of the pork barbecue

상기 결정된 배합비율을 원료육에 인젝션하여 숙성하고 가열처리, 냉각, 포장하는 단계로 구성된다. 본 발명에서 사용되는 원료육은 생후 4개월 미만의 어린돼지가 가장 바람직하다.It is composed of the step of injecting the determined blending ratio to the raw material, aging, heat treatment, cooling, packaging. Raw meat used in the present invention is most preferably young pigs less than 4 months old.

제1공정 : 원료육 전처리 공정First step: raw meat pretreatment

돼지의 원형이 그대로 유지되면서 내장만 제거된 원료육을 세척한 다음 통돼지의 턱에서 배쪽으로 엉덩이까지 칼로 가른 다음 몸 안쪽 목뼈에서 등뼈를 따라 꼬리뼈까지 갈비뼈와 붙은 부분으로 하여 칼집을 내고 양쪽 갈비뼈를 제거, 앞다리뼈 제거, 뒷다리뼈 제거한 후 머리와 붙은 목뼈를 분리하여 등뼈를 등껍질이 상하지 않도록 하고 등뼈에 붙은 살을 최대한 살려가며 등뼈를 제거하고, 두개골 뼈를 맨 나중에 발골하여 고기 속의 핏줄도 함께 제거해 준다.After the pig remains intact, wash the raw meat with only the internal organs removed, then cut it from the jaw of the pig to the hip to the hip, then cut the ribs and the ribs from the inner neck to the tailbone along the spine and cut off both ribs. Remove the forelimbs and hind limbs, and then separate the head and the attached neckbone so that the backbone does not get damaged. Remove the spine while making the most of the flesh attached to the spine. give.

제2공정 : 천연연화제 함유 향신료에 전처리 공정Second Step: Pretreatment with Natural Softener-Containing Spices

배즙30%, 키위20%, 파인애플30%, 설탕2.5%, 계피분말2%, 마늘분말2%, 오향1%, 물12.5%를 원료육의 100에 대하여 15를 인젝션하는 것이다.30% of pear juice, 20% of kiwi, 30% of pineapple, 2.5% of sugar, 2% of cinnamon powder, 2% of garlic powder, 1% of five flavors, and 12.5% of water are injected into 100 of raw meat.

제3공정 : 통돼지바베큐의 가공공정Third Process: Processing of Pork BBQ

제2공정을 제1공정 인젝션한 원료육을 5℃냉장고에 48시간 숙성시킨 다음 열처리한다. 열처리조건은 건조(60℃에서 1시간), 훈연(60℃에서 1시간), 가열(고기의 중심온도가 72℃에 도달할 때 까지 75℃에서 실시)한다. 열처리된 제품은 5℃냉장고에서 고기의 중심온도가 10℃이하가 될 때까지 냉각시키고 진공 포장하여 상품화한다.The raw meat in which the second step is injected into the first step is aged in a 5 ° C. refrigerator for 48 hours and then heat-treated. The heat treatment conditions were dried (1 hour at 60 ° C), smoked (1 hour at 60 ° C), and heated (at 75 ° C until the core temperature of the meat reached 72 ° C). Heat treated products are cooled in a 5 ℃ refrigerator until the center temperature of meat is below 10 ℃ and vacuum packed to be commercialized.

본 발명 제품의 바람직한 제조방법은 도1에 도시하였다.A preferred method of making the product of the present invention is shown in FIG.

이하 기존 제품의 구조적 문제점과 본 발명의 장점을 비교 설명하고자 하지만 본 발명의 권리범위는 이들 실시에만 한정되는 것은 아니다.Hereinafter, the structural problems of the existing product and the advantages of the present invention will be compared and described, but the scope of the present invention is not limited only to these embodiments.

실시예1 : 기존 통돼지바베큐 제조방법Example 1: conventional pork barbecue manufacturing method

기존 통돼지바베큐 제조방법대로 뼈를 제거하지 않은 상태에서 과일과 기타 향신료만을 배속에 첨가한후 단순 가공하였을때는 물론 돼지 원형을 그대로 살렸기 때문에 시각적인 효과는 매우 월등하지만, 돼지의 삼겹과 앞다리, 뒷다리 두께가 큰 차이를 보임으로 부득이 앞다리, 뒷다리의 깊은속까지 골고루 익힐려면 은은한 불에 장시간 구워야하므로 그에 따른 수분이 모두 말라 뒷다리의 퍽퍽함이 더 강해지고 삼겹살 부위 또한 기름이 모두 빠져버리기에 섭취할 수 있는 고기의 양이 그만큼 줄어들었으며 고기를 막상 잘랐을때는 과일과 향신료의 향이 몸속 깊이 침투하지 못하여 노린내가 심하게 남을 느낄 수 있었다.The visual effect is very excellent because the original shape of the pig is preserved as well as the simple processing after adding only fruits and other spices to the stomach without removing bones according to the conventional pork barbecue manufacturing method. Due to the large difference in the thickness of the hind legs, it is necessary to bake for a long time in a soft fire to cook evenly to the deep inside of the front and hind legs. The amount of meat can be reduced by that much, and when the meat was cut, the aroma of fruit and spices could not penetrate deep into the body, and the smell could be felt badly.

실시예2 : 돼지의 뼈를 발라 천연연화제 및 향신료를 표면에 발라 제조한 방법Example 2 Method of Producing Pig Bone by Applying Natural Softener and Spice to Surface

돼지의 뼈를 제거한 후 천연연화제 및 향신료를 표면에 발라 제조하였을 때는 고기의 제조 시간을 단축함으로 수분의 유지는 가능하나 고기 깊숙이 천연연화제 및 향신료가 제대로 침투하지 못하므로 노린내와 고기의 퍽퍽함은 실시예1과 같이 그대로였다.After removing pork bones, natural emollients and spices are applied to the surface to shorten the time required to produce meat, thus maintaining moisture, but the natural softeners and spices do not penetrate deep into the meat. It remained as in Example 1.

실시예3 : 돼지의 뼈를 발라 천연연화제 및 향신료를 인젝션하여 제조한 방법Example 3 Method of Injecting Porcine Bone and Injecting Natural Softener and Spice

뼈를 제거한 원료육에 천연연화제 및 향신료를 인젝션 하여 이를 일정시간 숙성하여 제조함으로 고기의 수분유지는 물론 고기의 깊은 곳까지 노린내를 느낄 수 없었으며 육질 또한 매우 부드러워지는 확연한 차이가 있음을 맛을 통해 느낄 수 있었다.By injecting natural emollients and spices into raw meat from which bone has been removed and aging them for a certain period of time, you can not feel the moisture of the meat and the deep smell of the meat, and the quality of the meat is also very soft. Could.

이상 설명한 바와 같이, 향신료에 천연연화제를 일정농도 첨가하여 만들어진 것을 돼지고기의 일정간격을 두고 전체에 일정양 주입하여 제조된 본 발명에 의한 통돼지바베큐는 냄새, 풍미에 뛰어난 효과를 주면서, 고기 특정부위의 육질을 상당히 부드럽고 연하게 하여 그 효과를 향상시켜주며, 간단하게 적용시킬 수 있기 때문에 산업상 매우 유용한 발명이다.As described above, the pork barbecue according to the present invention prepared by injecting a certain amount of natural softener into the spices at a predetermined interval of the whole pork is given a certain amount of meat, while giving an excellent effect on the smell, flavor, It is a very useful invention in the industry because the meat of the site is very soft and tender, which improves its effect and can be simply applied.

Claims (2)

돼지의 원형을 사용하므로 도축 시 이분도체하지 않고 배속의 내장만 제거한 후 이를 세척한 다음 통돼지의 턱에서 배쪽으로 엉덩이까지 칼로 가른 다음 몸 안쪽 목뼈에서 등뼈를 따라 꼬리뼈까지 갈비뼈와 붙은 부분으로 하여 칼집을 내고 양쪽 갈비뼈를 제거, 앞다리뼈 제거, 뒷다리뼈 제거한 후 머리와 붙은 목뼈를 분리하여 등뼈를 등껍질이 상하지 않도록 하고 등뼈에 붙은 살을 최대한 살려가며 등뼈를 제거하고, 두개골 뼈를 맨 나중에 발골하는 것을 특징으로 하는 통돼지바베큐 제조방법Since the pig's round is used, the slaughterhouse is not dichotomous and only the internal organs of the stomach are removed.Then, it is washed and then cut with a knife from the jaw of the pig to the buttocks to the hips. Remove the ribs on both sides, remove the forelimbs, and remove the hind limbs, and then separate the head and the attached neckbone so that the backbone does not get damaged, remove the spine while making the most of the flesh attached to the spine, Pork barbecue manufacturing method characterized in that 제1항에 있어서, 세척된 배, 키위, 파인애플을 껍질을 제거한 후 믹서하여 즙을 내는 단계; 상기 천연 연화제를 향신료에 첨가하는단계; 및 상기 천연연화제를 통돼지 전체부위에 일정간격을 두고 인젝션하는 단계를 포함하는 것을 특징으로 하는 통돼지바베큐 제조방법.According to claim 1, Peeling the washed pears, kiwi, pineapple and then mixing the juice to juice; Adding the natural emollient to the spices; And Pork barbecue manufacturing method comprising the step of injecting the natural softener to the entire area of the pig at a predetermined interval.
KR1020050021648A 2005-03-14 2005-03-14 Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice KR100641587B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020050021648A KR100641587B1 (en) 2005-03-14 2005-03-14 Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020050021648A KR100641587B1 (en) 2005-03-14 2005-03-14 Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice

Publications (2)

Publication Number Publication Date
KR20050032092A KR20050032092A (en) 2005-04-06
KR100641587B1 true KR100641587B1 (en) 2006-11-06

Family

ID=37236701

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020050021648A KR100641587B1 (en) 2005-03-14 2005-03-14 Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice

Country Status (1)

Country Link
KR (1) KR100641587B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101022840B1 (en) * 2008-06-13 2011-03-17 주식회사 골드푸드시스템 Method for manufacturing Pork barbecue and Pork barbecue thereof
KR101397072B1 (en) 2013-06-05 2014-05-27 고준성 Cooking method using pig tailbone

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101022840B1 (en) * 2008-06-13 2011-03-17 주식회사 골드푸드시스템 Method for manufacturing Pork barbecue and Pork barbecue thereof
KR101397072B1 (en) 2013-06-05 2014-05-27 고준성 Cooking method using pig tailbone

Also Published As

Publication number Publication date
KR20050032092A (en) 2005-04-06

Similar Documents

Publication Publication Date Title
KR101119227B1 (en) A beef jerky using environment-friendly beef cattle and it's method
CN103393061B (en) Fishy smell removing process for conditioned duck meat
CN105685829A (en) Instant leisure rabbit meat product and preparation method thereof
RU2385629C1 (en) Procedure of preparing soya bean protein products
CN106376855A (en) Processing and preparation method of flavored fish
CN103549492B (en) Making method for powder sticked pacific saury slices
CN101601460B (en) Curing formula and process of hot and spicy chicken
KR20130046635A (en) Pyeonyuk comprising pig skin containing high-content collagen and manufacturing process for the same
KR20120035649A (en) Deer beef jerky and method for manufacture
KR101189661B1 (en) Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof
KR20170055592A (en) Manufacturing method of boiled and seasoning chicken feet and it made thereby
KR100641587B1 (en) Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice
KR101824721B1 (en) Oriental herb collagen cube for stew and manufacturing method thereof
JP4626841B2 (en) Processed meat production method and processed meat product
KR20040098181A (en) Method for processing pig's leg
KR101305165B1 (en) Method for manufacturing sundae containing dried radish greens, and sundae produced thereby
KR20040058758A (en) Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions
KR101170803B1 (en) Mixture meat, seafood stew containing mixture meat and its cooking method
KR101324505B1 (en) Deer beef jerky and method for manufacture method
CN106072061A (en) Flavouring-soy-sauce health care fish grain and preparation method thereof
KR100655818B1 (en) A splint bone and meat a recipe
JP6303206B2 (en) Method for producing softened food
KR20070084862A (en) Manufacturing method for processed fish products containing fruit juice
KR101275329B1 (en) Cooking method of crab marinated in soy sauce
KR20050072909A (en) Method for cooking a steamed pig-backbone food

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20091026

Year of fee payment: 4

LAPS Lapse due to unpaid annual fee