KR100844453B1 - Slices of boiled hog-meat - Google Patents

Slices of boiled hog-meat Download PDF

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KR100844453B1
KR100844453B1 KR1020070015684A KR20070015684A KR100844453B1 KR 100844453 B1 KR100844453 B1 KR 100844453B1 KR 1020070015684 A KR1020070015684 A KR 1020070015684A KR 20070015684 A KR20070015684 A KR 20070015684A KR 100844453 B1 KR100844453 B1 KR 100844453B1
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ginseng
meat
pig
water
boiling
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Korean (ko)
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송영숙
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송영숙
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

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

Abstract

A method of manufacturing slices of boiled meat(Pyeonyuk) by disposing ginseng on deboned meat of a pig's head or pig's feet and pressing after covering with cloth is provided to give the efficacy, taste and flavor of ginseng and remove the odor of pork. A pig's head or pig's feet are washed with water after the removal of hair and heated with boiling water. The pig's head or pig's feet are soaked in cold water and deboned. Whole ginseng or sliced ginseng is disposed in two rows or more on the deboned meat, the deboned meat is then covered with cloth and pressed. The ginseng is selected from raw ginseng, white ginseng and red ginseng.

Description

제육편육 제조방법 {Slices of Boiled Hog-Meat}Method of manufacturing meat and meat {Slices of Boiled Hog-Meat}

도 1은 본 발명에 따른 제육편육 제조방법의 일실시예를 나타내는 공정 순서도이다.1 is a process flow diagram showing an embodiment of a method for manufacturing a meat fleshing meat according to the present invention.

도 2는 본 발명에 따른 제육편육 제조방법의 일실시예에 의하여 제조한 제육편육의 일실시예를 나타내는 사시도이다.Figure 2 is a perspective view showing an embodiment of the fleshing kneading manufactured by one embodiment of the method for manufacturing a fleshing knot according to the present invention.

도 3은 본 발명에 따른 제육편육 제조방법의 일실시예에 의하여 제조한 제육편육의 다른 실시예를 나타내는 사시도이다.Figure 3 is a perspective view showing another embodiment of the fleshing knots manufactured by one embodiment of the manufacturing method of fleshing knots according to the present invention.

도 4는 본 발명에 따른 제육편육 제조방법의 일실시예에 있어서 뼈를 제거하는 상태를 나타내는 사시도이다.Figure 4 is a perspective view showing a state in which the bone is removed in one embodiment of the method for manufacturing the flesh meat knitting according to the present invention.

도 5는 본 발명에 따른 제육편육 제조방법의 일실시예에 있어서 뼈를 제거한 상태를 나타내는 사시도이다.Figure 5 is a perspective view showing a state in which the bone removed in one embodiment of the method for manufacturing the flesh meat knitting according to the present invention.

도 6은 본 발명에 따른 제육편육 제조방법의 일실시예에 있어서 통인삼을 삽입하는 상태를 나타내는 사시도이다.6 is a perspective view showing a state of inserting ginseng ginseng in one embodiment of the method for manufacturing the flesh meat knitting according to the present invention.

도 7은 본 발명에 따른 제육편육 제조방법의 일실시예에 있어서 인삼채를 삽입하는 상태를 나타내는 사시도이다.Figure 7 is a perspective view showing a state of inserting ginseng in one embodiment of the method for manufacturing the flesh meat knitting according to the present invention.

도 8은 본 발명에 따른 제육편육 제조방법의 일실시예에 있어서 제육을 천으로 싸는 상태를 나타내는 사시도이다.Figure 8 is a perspective view showing a state of wrapping the flesh in a cloth in one embodiment of the method for manufacturing the flesh meat knitting according to the present invention.

도 9는 본 발명에 따른 제육편육 제조방법의 일실시예에 있어서 편육을 써는 상태를 상태를 나타내는 사시도이다.Figure 9 is a perspective view showing a state in which the knitting state in one embodiment of the method for manufacturing the flesh meat knitting according to the present invention.

본 발명은 제육편육 제조방법에 관한 것으로서, 보다 상세하게는 돼지머리나 돼지족발 등에서 뼈를 제거하고 속에 수삼을 삽입하여 편육을 만들므로 편육을 먹으면서 인삼을 함께 섭취하게 되어 건강을 증진시키고 새로운 맛을 제공하는 것이 가능한 제육편육 제조방법에 관한 것이다.The present invention relates to a method for manufacturing the flesh meat, more specifically, remove the bone from the pig head or pig hog, etc., and insert the ginseng into the ginseng to eat the ginseng while eating the food to promote health and new taste It is related with the manufacturing method of meat meat knitting which can be provided.

일반적으로 편육은 고깃덩어리를 잘 삶아서 눌러두었다가 얇게 썬 음식을 가리키는 말로, 쇠고기로 만든 것은 수육편육이라 하고, 돼지고기로 만든 것은 제육편육이라 한다.In general, the flesh refers to a boiled meat boiled and pressed thinly sliced food, made of beef is called beef flesh, and made of pork is called flesh meat.

예로부터 수육편육은 주로 초간장이나 겨자초장에 찍어 먹고, 제육편육은 주로 새우젓국을 찍어 배추김치에 싸서 먹으며, 수육편육은 양지머리, 사태, 우설, 우랑, 업진, 쇠머리, 콩팥, 우족 등으로 만들고, 제육편육은 삼겹살, 돼지머리, 돼지족발 등으로 만든다.Since ancient times, carcass meat is usually dipped in soy sauce or mustard soy sauce, and carcass meat is usually dipped in shrimp chopped soup and wrapped in Chinese cabbage kimchi. Beef meat is made of pork belly, pig's head, pig's feet, etc.

종래의 제육편육은 돼지머리나 돼지족발 등을 끓는 물에 넣어 삶은 다음 뼈에 붙어있는 고기만을 분리한 후, 분리한 고기를 천으로 감싼 다음 하중을 가하여 압착하고, 이를 얇게 써는 것에 의하여 제조한다.Conventional meat kneading is prepared by boiling pig head or pig hog in boiling water, and then separating only the meat attached to the bone, wrapped the separated meat with a cloth and then applying a load to compress, and thinly write it.

상기와 같이 제조되는 종래의 제육편육은 돼지고기 본래의 맛과 영양을 제공하는 것이 가능하지만, 차별화된 맛과 영양을 제공하는 데에는 한계가 있다.Conventional meat and meat is prepared as described above can provide the original taste and nutrition of pork, but there is a limit in providing differentiated taste and nutrition.

나아가 최근 참살이(웰빙)을 추구하는 현대인의 식도락 환경에 대응하여 종래의 방식만을 고집하게 되면, 제육편육이 다른 음식에 밀려 외면받을 가능성이 많다.In addition, in recent years, insisting on only the conventional manner in response to the gourmet environment of the modern man pursuing well-being (well-being), there is a high possibility that the meat and flesh meat is pushed away by other food.

본 발명은 상기와 같은 점에 착안하여 이루어진 것으로서, 돼지고기와 인삼을 동시에 섭취할 수 있도록 고기 속에 인삼을 삽입하는 것에 의하여 건강의 증진과 새로운 맛과 고급스런 풍미를 느낄 수 있는 제육편육을 제공하는 것이 가능한 제육편육 제조방법을 제공하는데, 그 목적이 있다.The present invention has been made in view of the above points, by inserting ginseng into the meat so that the intake of pork and ginseng at the same time to provide a meat and flesh meat that can feel the new taste and luxurious flavor It is possible to provide a method for manufacturing fleshed meat, which has its purpose.

본 발명이 제안하는 제육편육 제조방법은 돼지머리나 돼지족발 등의 털을 제거하고 물로 오물이나 핏물 등을 제거하여 제육을 준비하는 준비단계와, 끓는 물에 준비된 제육을 넣어 익히는 삶는단계와, 삶아진 제육을 꺼내 잠깐 찬물에 담갔다가 꺼낸 다음 뼈를 제거하는 탈골단계와, 탈골된 제육의 중간에 인삼을 삽입하고 천으로 감싸서 압력을 주어 누르는 가압단계와, 가압된 제육을 얇게 써는 편육단계를 포함하여 이루어진다.The method for manufacturing meat-based flesh meat proposed by the present invention is prepared by removing the hair such as pig head or pig hog and removing dirt or blood with water, and preparing boiled meat, putting the prepared meat in boiling water and boiling, and boiling. Take out the lean meat, briefly immersed in cold water and then taken out, and remove the bone, inserting the ginseng in the middle of the decanted meat, wrapped with a cloth and pressurized by pressing, and the knitting step of thinly pressing the pressed meat It is done by

상기 인삼은 수삼이나 백삼, 홍삼 등을 모두 사용하는 것이 가능하지만, 수삼을 사용하는 것이 편육과 함께 먹을 때에 사각사각 씹히는 식감이 우수하고 청량감을 줄 수 있으므로 바람직하다.The ginseng is possible to use both ginseng, white ginseng, red ginseng, etc., but it is preferable to use ginseng because it has excellent texture and crisp texture when eaten with knitting.

상기 인삼을 하나씩 통채로 삽입하는 것도 가능하고, 채를 썰듯이 길게 여러 조각으로 썰어서 삽입하는 것도 가능하다.It is also possible to insert the ginseng into whole vegetables one by one, it is also possible to cut and insert into long pieces, such as cutting vegetables.

상기 인삼은 제육의 중앙쪽에 길게 일열로 배열하여 삽입하는 것도 가능하고, 제육의 단면에서 보아서 여러곳에 분산되어 위치하도록 중간 중간에 배열하여 삽입하는 것도 가능하다.The ginseng may be arranged in a row in the middle of the fleshing and inserted in a row, it is also possible to arrange and insert in the middle so as to be distributed in several places in the cross section of the fleshing.

다음으로 본 발명에 따른 제육편육 제조방법의 바람직한 실시예를 도면을 참조하여 상세하게 설명한다.Next, a preferred embodiment of the method for manufacturing meat meat knitting according to the present invention will be described in detail with reference to the accompanying drawings.

먼저 본 발명에 따른 제육편육 제조방법의 일실시예는 도 1 내지 도 9에 나타낸 바와 같이, 돼지머리나 돼지족발 등의 털을 제거하고 물로 오물이나 핏물 등을 제거하여 제육을 준비하는 준비단계(S10)와, 끓는 물에 준비된 제육을 넣어 익히는 삶는단계(S20)와, 삶아진 제육을 꺼내 잠깐 찬물에 담갔다가 꺼낸 다음 뼈를 제거하는 탈골단계(S30)와, 탈골된 제육의 중간에 인삼을 삽입하고 천으로 감싸서 압력을 주어 누르는 가압단계(S40)와, 가압된 제육을 얇게 써는 편육단계(S50)를 포함하여 이루어진다.First, the embodiment of the method for manufacturing the flesh meat knitting according to the present invention, as shown in Figures 1 to 9, removing the hair such as pig head or pig hog, and preparing the meat by removing dirt or blood with water ( S10), the boiling step of boiling the prepared meat in boiling water (S20), take out the boiled meat and put it in cold water for a while and then take it out of the deboning step (S30) and ginseng in the middle of the deboned meat Inserting and wrapping the cloth and pressurized to press the pressure step (S40), and the pressurized fleshing is made to include a thinning step (S50).

상기 준비단계(S10)에서는 돼지머리나 돼지족발 등에 나 있는 털을 면도날로 제거하고, 다시 화염을 이용하여 잔여 털을 제거하면서 고열에 의한 살균 등을 행하는 것도 가능하다.In the preparation step (S10), it is also possible to remove the hair on the pig head or pig hog with a razor blade, sterilize by high heat while removing the remaining hair using a flame again.

상기에서 화염을 이용하여 털을 제거하게 되면, 돈피가 그을려 육질이 쫄깃쫄깃하고 탄력이 있게 되는 효과도 얻어진다.When the hair is removed using the flame, the skin of the pork skin is chewy and elastic, the effect is also obtained.

상기 준비단계(S10)에서 돼지머리의 경우에는 반으로 잘라서 골을 제거하고 후에 뼈를 제거하기 쉽도록 골이 있는 부분을 가격하는 것이 바람직하다.In the case of the pig head in the preparation step (S10) to remove the bone by cutting in half, it is preferable to price the portion of the bone to be easy to remove the bone after.

상기 준비단계(S10)에서는 흐르는 물로 핏물이나 오물 등을 세척하고, 다시 맑은 물에 3∼4시간 정도 담가서 핏물을 제거하는 것이 바람직하다.In the preparation step (S10) it is preferable to wash the blood or dirt with running water, and to soak again in clear water for 3 to 4 hours to remove the blood.

상기 삶는단계(S20)에서는 끓는 물에 넣는 것이 근육 표면의 단백질이 빨리 응고되어 수용성 물질이 물에 녹지 않으므로 바람직하고, 고기로 인하여 끓는 물의 온도가 내려갔다가 다시 끓기 시작하면 불을 약간 줄여 오래 삶는 것이 좋다.The boiling step (S20) is preferably put in boiling water because the protein on the surface of the muscle solidifies quickly so that the water-soluble substance is not dissolved in the water, the temperature of the boiling water is lowered due to the meat and start to boil again to reduce the fire a little longer good.

상기 삶는단계(S20)에서는 젓가락 등으로 고기를 찔러 잘 들어갈 정도가 되면 삶기가 완료된 것을 판단한다.In the step of boiling (S20), it is determined that the boil is completed when it is enough to poke meat into the chopsticks.

상기 삶는단계(S20)에서 사용하는 물에는 필요에 따라 마늘, 생강, 양파, 소금, 물엿 등의 각종 양념, 대추, 감초, 계피, 인삼, 천궁, 당귀, 박하 등의 한약재를 미리 넣어 충분하게 끓여 삶아지는 돼지머리나 돼지족발에 양념과 한약재 성분이 스며들게 하는 것도 가능하다.The water used in the boiling step (S20) is boiled in advance by adding various herbs such as garlic, ginger, onion, salt, starch syrup, jujube, licorice, cinnamon, ginseng, Cheongung, Angelica, mint, etc. It is also possible to infiltrate boiled pig's head or pig's feet with seasoning and herbal ingredients.

상기 탈골단계(S30)에서는 삶아진 돼지머리나 돼지족발을 건져서 잠깐 찬물에 담갔다가 꺼낸 다음, 뼈를 발라내는 탈골작업을 행한다.In the distal stage (S30), take out the boiled pig head or pig hog, soaked in cold water for a while and then take out the bone deboning work.

상기 가압단계(S40)에서 뜨거울 때 눌러야 젤라틴(gelatin)화된 결체조직인 근조직을 잘 결합시켜 모양이 반듯하고 편육으로 써는 작업이 용이하게 이루어지므로, 상기 탈골단계(S30)는 빠른 시간내에 마치도록 진행하는 것이 바람직하다.Pressing when hot in the pressing step (S40) gelatinized gelatinized connective tissue muscles well combined to form a smooth and easy to use because the kneading operation, the distal stage (S30) to proceed to finish quickly It is preferable.

상기 탈골단계(S30)에서는 도 4에 나타낸 바와 같이 돼지족발(11)의 경우 길이방향으로 길게 뼈(14)가 드러나는 깊이로 제육(12)에 칼집을 내고, 도 5에 나타낸 바와 같이 뼈(14)를 제거한다.In the distal step (S30), as shown in FIG. 4, in the case of the pig hog 11, the sheath is cut in the fleshing 12 to a depth at which the bone 14 is exposed in the longitudinal direction, and the bone 14 as shown in FIG. ).

그리고 상기 가압단계(S40)에서는 도 6 및 도 7에 나타낸 바와 같이, 뼈(14) 가 제거된 부분에 통인삼(21) 또는 인삼채(22)를 채운다.And in the pressing step (S40), as shown in Figures 6 and 7, fill the ginseng 21 or ginseng (22) to the portion from which the bone 14 is removed.

상기에서 인삼은 도 6에 나타낸 바와 같이 통인삼(21)으로 사용하는 것도 가능하고, 도 7에 나타낸 바와 같이 채로 썬 인삼채(22)를 사용하는 것도 가능하다.6 may be used as the ginseng 21, as shown in Figure 6, it is also possible to use the sliced ginseng 22 as shown in FIG.

상기 통인삼(21)은 일열로 길게 복수개를 늘어놓아 제육(12) 내부에 삽입하는 것도 가능하고, 2열 또는 3열로 배열하여 삽입하는 것도 가능하다.The ginseng 21 may be inserted into the meat cut 12 by arranging a plurality of long ginsengs in one row, or may be inserted into two or three rows.

상기 인삼채(22)는 여러개를 모아서 길게 늘어놓아 제육(12) 내부에 삽입하는 것도 가능하고, 간격을 두고 2열 또는 3열로 배열하여 제육(12) 내부에 삽입하는 것도 가능하다. 상기 인삼채(22)는 인삼을 채를 썰듯이 길게 여러조각으로 썰어서 형성한다.The ginseng (22) may be inserted into the fleshing (12) by gathering a plurality of rows arranged in a long manner, and may be inserted into the fleshing (12) arranged in two rows or three rows at intervals. The ginseng chae 22 is formed by cutting the ginseng into several pieces as long as chopping.

상기에서 인삼을 중앙에만 배열하게 되면 도 2에 나타낸 바와 같이 편육(10)의 중앙에 인삼편(20)이 존재하게 되며, 인삼을 2열 또는 3열로 배열하게 되면 도 3에 나타낸 바와 같이, 편육(10)의 여러곳에 인삼편(20)이 존재하게 된다.When the ginseng is arranged only in the center, as shown in FIG. 2, the ginseng piece 20 exists in the center of the knitting 10, and when the ginseng is arranged in two rows or three rows, as shown in FIG. 3, the knitting Ginseng slices (20) will be present in various places (10).

상기 인삼으로는 수삼(생삼)이나 백삼, 홍삼 등을 모두 사용하는 것이 가능하지만, 수삼을 사용하는 것이 편육(10)과 함께 먹을 때에 인삼편(20)의 사각사각 씹히는 식감이 우수하고 청량감을 줄 수 있으므로 바람직하다.As the ginseng, it is possible to use both ginseng (raw ginseng), white ginseng, red ginseng, etc., but the use of ginseng is excellent in the square crunchy texture of the ginseng slices (20) when eating together with the knitting (10) and gives a refreshing feeling. It is preferable because it can.

상기 가압단계(S40)에서는 도 8에 나타낸 바와 같이, 통인삼(21) 또는 인삼채(22)를 삽입한 다음 천(2) 등으로 완전히 감싸고, 실이나 끈(도면에 나타내지 않음)을 이용하여 가압되는 과정에서 형태가 흐트러지지 않도록 일정 간격을 두고 둘레방향과 길이방향으로 묶어주는 것이 바람직하다.In the pressing step (S40), as shown in Figure 8, insert the ginseng 21 or ginseng (22), then completely wrapped with cloth (2), etc., using a thread or string (not shown) It is preferable to bind in the circumferential direction and the longitudinal direction at regular intervals so that the shape is not disturbed during the pressing process.

상기에서 제육(12)을 천(2)으로 감쌀 때에, 가압과정에서 압력이 골고루 작 용하도록 반듯하게 정리하여 제육(12)의 높이를 균일하게 맞추는 것이 바람직하다.When the above-mentioned fleshing 12 is wrapped with a cloth 2, it is preferable to arrange the height of the fleshing 12 uniformly so that the pressure is uniformly applied in the pressing process.

상기 가압단계(S40)에서는 무거운 돌이나 쇳덩어리 등 중량체를 올려놓는 것도 가능하고, 프레스 등을 이용하여 가압하는 것도 가능하다.In the pressing step (S40), it is also possible to place a heavy body such as a heavy stone or lump, it is also possible to press using a press or the like.

상기 편육단계(S50)에서는 도 9에 나타낸 바와 같이, 가압된 제육(12)을 감싼 천(2)을 제거하고 일정 두께로 얇게 썰어 편육(10)을 제조한다.In the knitting step (S50), as shown in Figure 9, to remove the cloth (2) wrapping the pressurized fleshing 12, and sliced thinly to a predetermined thickness to produce a knitting (10).

상기 편육단계(S50)에서는 근육섬유의 결이 써는 방향과 직각이 되도록 얇게 써는 것이 편육(10)이 연하게 되므로 바람직하다.In the knitting step (S50), it is preferable to write thinly so that the texture of the muscle fibers is perpendicular to the writing direction, so that the knitting 10 becomes soft.

상기에서는 본 발명에 따른 제육편육 제조방법의 바람직한 실시예에 대하여 설명하였지만, 본 발명은 이에 한정되는 것이 아니고 특허청구범위와 발명의 상세한 설명 및 첨부한 도면의 범위 안에서 여러가지로 변형하여 실시하는 것이 가능하고, 이 또한 본 발명의 범위에 속한다.In the above description of the preferred embodiment of the method for manufacturing meat meat knitting according to the present invention, the present invention is not limited to this, and it is possible to carry out various modifications within the scope of the claims and the detailed description of the invention and the accompanying drawings. This also belongs to the scope of the present invention.

상기와 같이 이루어지는 본 발명에 따른 제육편육 제조방법에 의하면, 제육 특유의 맛에 더하여 인삼의 풍미를 함께 즐길 수 있으므로, 고급스런 풍미와 새로운 맛의 식품을 제공하는 것이 가능하다.According to the method for manufacturing the flesh meat knitting according to the present invention as described above, the flavor of ginseng can be enjoyed in addition to the meat flavor unique to the meat, and it is possible to provide a high-quality flavor and a new taste food.

그리고 본 발명에 따른 제육편육 제조방법에 의하면, 돼지고기의 영양분에 더하여 세계적으로 알려진 인삼의 효능을 추가로 섭취하는 것이 가능하므로, 섭취자의 건강을 증진시키는 것이 가능하고, 새로운 참살이(웰빙) 식품을 제공하는 것이 가능하다.In addition, according to the method for manufacturing meat and flesh meat according to the present invention, it is possible to further ingest the efficacy of the world-known ginseng in addition to the nutrients of pork, it is possible to improve the health of the intake, new foods (well-being) It is possible to provide.

따라서 돼지고기 및 인삼의 소비를 증대시켜 축산농가 및 인삼재배농가의 소 득 향상에 기여하는 것이 가능하다.Therefore, by increasing the consumption of pork and ginseng it is possible to contribute to improving the income of livestock farms and ginseng cultivation farmers.

Claims (4)

돼지머리나 돼지족발의 털을 제거하고 물로 오물이나 핏물을 제거하여 제육을 준비하는 준비단계와,A preparatory step of preparing the meat by removing the hair of the pig's head or the pig's feet and removing dirt or blood from the water; 끓는 물에 준비된 제육을 넣어 익히는 삶는단계와,Boiling step of boiling meat prepared in boiling water, 삶아진 제육을 꺼내 잠깐 찬물에 담갔다가 꺼낸 다음 뼈를 제거하는 탈골단계와,Take out the boiled meat and soak it in cold water for a while, then remove the bone, 탈골된 제육의 중앙 쪽에 길게 수삼, 백삼, 홍삼 중에서 선택하여 통째로 또는 채로 썰어서 인삼을 일열로 배열하여 삽입하거나 제육의 단면에서 보아서 여러 곳에 분산되어 위치하도록 인삼을 중간 중간에 2열 이상으로 배열하여 삽입하고 천으로 감싸서 압력을 주어 누르는 가압단계와,Select ginseng, white ginseng, and red ginseng in the center of the disintegrated flesh, and cut the whole or sliced ginseng to arrange the ginseng in a row, or insert the ginseng in two or more rows in the middle so as to be distributed in several places. Pressurized by pressing and wrapping with cloth 가압된 제육을 얇게 써는 편육단계를 포함하는 제육편육 제조방법.A method for manufacturing a fleshing kneading comprising a knitting step of thinly pressing the pressed meat. 삭제delete 삭제delete 삭제delete
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101156565B1 (en) 2009-12-02 2012-06-21 서춘택 Pork hock cooked by red ginseng extract and method of the same
KR101576428B1 (en) 2015-07-17 2015-12-10 김태영 Meat using dug egg and the manufacturing method of if
KR20180097256A (en) 2017-02-23 2018-08-31 선영섭 Method of preparing slices of boiled meat containing pinenuts
KR20220170408A (en) * 2021-06-22 2022-12-30 박영욱 Pressed collagen pork meat and process for preparing the same

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980040302A (en) * 1996-11-29 1998-08-17 김태수 Manufacturing method of processed meat products using pig head
KR20040055380A (en) * 2002-12-21 2004-06-26 홍승탁 A salted dry fish containing ginseng ingredient and method for preserving a fish with salt

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980040302A (en) * 1996-11-29 1998-08-17 김태수 Manufacturing method of processed meat products using pig head
KR20040055380A (en) * 2002-12-21 2004-06-26 홍승탁 A salted dry fish containing ginseng ingredient and method for preserving a fish with salt

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101156565B1 (en) 2009-12-02 2012-06-21 서춘택 Pork hock cooked by red ginseng extract and method of the same
KR101576428B1 (en) 2015-07-17 2015-12-10 김태영 Meat using dug egg and the manufacturing method of if
KR20180097256A (en) 2017-02-23 2018-08-31 선영섭 Method of preparing slices of boiled meat containing pinenuts
KR20220170408A (en) * 2021-06-22 2022-12-30 박영욱 Pressed collagen pork meat and process for preparing the same
KR102615184B1 (en) 2021-06-22 2023-12-21 박영욱 Pressed collagen ballon flower pork meat and process for preparing the same

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