KR100907420B1 - Method of kimchi-boned rib skewer - Google Patents

Abstract

A method for preparing Kimchi and pork belly skewers is provided to remove bad smell from pork belly owing to Kimchi skewered with the pork belly and rice cake in turn, thereby being used as a snack eaten with drinks and a side dish. A method for preparing Kimchi and pork belly skewers comprises the following steps of: cutting pork belly and rice cake to a constant size; preheating the pork belly in a heater; covering the preheated pork belly with Kimchi; skewering the rice cake and Kimchi covered pork belly; cooking the skewers in the heater at 80~150°C for 5-10 minutes; and spreading a seasoning sauce on the skewers. The seasoning sauce contains 30-45wt% of red pepper paste, 20-30wt% of starch syrup, 15-20wt% of garlic, 3-7wt% of onion, 3-6wt% of apple, 3-7wt% of pear, 2-5wt% of orange, 1-1.5wt% of sugar, 0.4-0.8wt% of plum extract, 0.4-0.8wt% of sesame oil and 0.05-0.1wt% of black pepper. The Kimchi covered pork belly consists of 25-40wt% of Kimchi and 60-75wt% of preheated pork belly.

Description

Method of manufacturing kimchi pork skewers {Method of kimchi-boned rib skewer}

The present invention, after cutting the pork belly and rice cakes, the pork belly is roasted first, the roasted pork belly is wrapped around the outer surface of kimchi to produce kimchi pork belly, cross-fitting the rice cake and kimchi pork belly on skewers and cooked in a heater, multi-type By applying the seasoning sauce mixed with ingredients, the unique smell of pork belly is removed, and the sour and cool taste of kimchi, the unique taste of pork belly, the savory taste of rice cake, and the unique taste of seasoning sauce are combined to give a harmonious and balanced taste. Depending on the age and gender can be used as a snack, snacks, side dishes.

Skewers are a kind of food that is eaten by putting various ingredients on skewers, and they are frequently used as snacks, side dishes, and snacks sold in stalls, restaurants, and pubs.

The skewers are eaten after being cooked in a heater by inserting various meats, vegetables, fruits, rice cakes, etc. or after applying various seasoning sauces such as seasoned chicken sauce, barbecue sauce, spicy chili sauce, and fruit sauce. .

In particular, the Republic of Korea Patent Publication No. 10-2005-0108510 removes the head and bones of the fish and washes, soaking the fish in water with the addition of wood vinegar and salt to maintain the freshness while removing fishy smell, dry aged After this, it is inserted into skewers alternately with vegetables, and then rapidly frozen to prepare a fish skewer prepared by the fish skewer, and relates to the fish skewer prepared by the above method, Republic of Korea Patent Publication No. 10-2009-0012512 Skewers are cut to a certain size, the center of the cut squid to form a hole in the longitudinal direction to cut the skewers of pork, pork, mushrooms, fish cakes, sausages, vegetables to a predetermined size Squids are made by skewering pieces of chicken, seafood, or vegetables (carrots, potatoes, cabbage, onions, etc.) alternately or to a certain size. Yonghan relates to skewer using the production method and the production thereby of squid skewer.

       However, the conventional skewers as described above have a problem that easily feels tired as the diet of people changes day by day.

Thus, research and development of cooking the skewers with various materials and cooking methods to match the changing diet of people is in progress.

Invented to solve the above problems and circumstances,

After cutting the pork belly and rice cake, the pork belly is first roasted, and the roasted pork belly is wrapped around the outer surface of kimchi to make kimchi pork belly, sandwiched rice cake and kimchi pork belly on skewers and cooked in a heater and mixed with many kinds of ingredients By applying seasoned sauce,

The unique smell of pork belly is removed, and the sour and cool taste of kimchi, the unique taste of pork belly, the savory taste of rice cake, and the unique taste of seasoning sauce combine to create a harmonious and balanced taste. Its purpose is to provide a kimchi pork belly skewer manufacturing method that can be patronized.

Kimchi pork skewers production method in the present invention for achieving the above object,

A material cutting step (first step) for cutting pork belly and rice cake to a certain size; A first roasting step (second step) of roasting pork belly cut in the first step in a heater; Kimchi pork belly manufacturing step (third step) of manufacturing the kimchi pork belly wrapped around the outer surface of the kimchi with the pork belly was first roasted in the second step; Seasoning sauce manufacturing process (4th process) which grinds and mixes various materials and manufactures seasoning sauce; Skewer production step (fifth step) of making the skewers by inserting the rice cake cut in the first step and the kimchi pork belly of the third step to the skewer; A ripening step (sixth step) in which the skewers prepared in the fifth step are cooked in a heater; Characterized in that the application step (seventh step) of applying the seasoning sauce of the fourth step to the skewers cooked in the sixth step.

Kimchi pork skewers production method in the present invention,

After cutting the pork belly and rice cake, the pork belly is first roasted, and the roasted pork belly is wrapped around the outer surface of kimchi to make kimchi pork belly, sandwiched rice cake and kimchi pork belly on skewers and cooked in a heater and mixed with many kinds of ingredients By applying seasoned sauce,

The unique smell and taste of pork belly is removed, and the sour and cool taste of kimchi, the unique taste of pork belly, the savory taste of rice cake, and the unique taste of seasoning sauce are combined to create a harmonious and balanced taste while improving the aroma and texture. Depending on the age and gender can be used as a snack, snacks, side dishes.

Hereinafter, the manufacturing method of the present invention according to the accompanying drawings in detail as follows.

1 is a process flow diagram schematically showing a method of manufacturing kimchi pork skewer skewers according to the present invention.

  1. Material cutting process (1st process)

In the process of cutting pork belly and rice cake,

      Cut the pork belly and rice cakes to a certain size.

The pork belly is cut to length, width, and thickness to a certain size, but is not limited to the size, but is preferably cut to 15 to 20 x 3 to 6 x 0.1 to 0.2 cm (length x width x thickness).

And the rice cake is formed in the shape of a semi-cylindrical cylinder, the radius and length to be cut to a certain size, regardless of the size, but preferably cut to 2 ~ 5 × 3 ~ 6cm (radius × length).

  2. First roasting process (2nd process)

      In the process of roasting the cut pork belly,

     Pork belly cut in the first step is first roasted for 1 to 3 minutes in a heater of 80 ~ 150 ℃.

Roasting the cut pork belly for 1 to 3 minutes in a heater at 80 ~ 150 ℃ is to make all parts of the cut pork belly not cooked evenly.

If the roasting is less than 1 minute in a heater of less than 80 ℃, all parts of the cut pork belly are not evenly cooked, and only certain parts are cooked.

In addition, all parts are cooked when roasted for more than 3 minutes in a heater of more than 150 ° C, but the meat contained in pork belly evaporates and loses the unique taste of pork belly, and the meat of pork belly is lost due to the evaporation of meat. As the pork belly is hardened and the pork belly is dried, the outer surface of kimchi cannot be wrapped smoothly.

In addition, the heater used for the initial roasting is a heater generally used in the art, and is not limited to the type of heater.

  3. Kimchi Pork Belly Manufacturing Process (3rd Process)

In the process of manufacturing kimchi pork belly,

      The kimchi pork belly is prepared by wrapping the outer surface of kimchi with pork belly that was first roasted in the second step.

Kimchi used in the above is a kimchi aged 10-14 months in a storage at 4-6 ℃, regardless of its kind, it is preferable to use kimchi whose main material is Chinese cabbage.

In addition, kimchi removes water, but forms a regular form.

If the main ingredient is kimchi, which is Chinese cabbage, remove water and roll it to form a regular shape.

In addition, when wrapping kimchi with pork belly, it is not limited to the number of wrappings, but it is preferable to wrap it 3 to 5 times.

      And, at this time, the kimchi pork belly is characterized in that consisting of pork belly of 25 to 40% by weight kimchi and 60 to 75% by weight of the first roast.

It consists of 25 ~ 40% by weight kimchi and 60 ~ 75% by weight of pork belly, which not only eliminates the unique smell of pork belly due to the sour taste of kimchi, but also gives the taste and cool taste of kimchi and the unique taste of pork belly. This is to create a harmonious and balanced taste.

  4. Seasoning sauce manufacturing process (4th process)

It is a process of crushing and mixing various materials to make seasoning sauces.

      Pepper sauce, syrup, garlic, onion, apple, pear, orange, sugar, plum extract, sesame oil and pepper are ground and mixed in a pulverizer and mixer to prepare a sauce.

At this time, the seasoning sauce is 30-45% by weight red pepper paste, 20-30% by weight syrup, 15-20% by weight garlic, 3-7% by weight onion, 3-6% by weight apple, 3-7 It is characterized by consisting of weight percent of pears, 2-5% by weight of orange, 1-1.5% by weight of sugar, 0.4-0.8% by weight of plum extract, 0.4-0.8% by weight of sesame oil, 0.05-0.1% by weight of pepper. do.

On the other hand, in order to add a spicy taste to the seasoning sauce, it is characterized in that it can additionally mix pepper powder of 5 to 10% by weight.

The amount of red pepper powder to be mixed can be adjusted to your liking, and the red pepper powder is spicy.

As described above, a mixture of hot chili pepper powder and seasoning sauce prepared in the fourth step is called spicy sauce sauce.

  5. Skewers manufacturing process (5th process)

In the process of putting rice cake and kimchi pork belly on skewer,

      Skewers are prepared by skewering the rice cake cut in the first step and the kimchi pork belly of the third step.

At this time, the cut rice cake and kimchi pork belly that is fitted to the skewer is characterized in that the cut rice cake and kimchi pork belly intersect each other.

Cross-cutting of the rice cake and kimchi pork belly cut on skewers not only prevents the feeling of the monotonous taste of the cut rice cake or kimchi pork belly by crossing the cut rice cake and kimchi pork belly, but also the cut rice cake and kimchi pork belly. This is to make you feel the harmonious taste of pork belly.

  6. Cooking process (6th process)

In the process of cooking the skewers,

       The skewers produced in the fifth step are cooked in a heater at 80-150 ° C. for 3-8 minutes.

The cooked skewers are cooked for 3 to 8 minutes in a heater at 80 ~ 150 ℃ to not only add the savory taste to the rice cake sandwiched on the skewers, but also to remove the kimchi pork belly oil to give a light taste.

In addition, the heater used above is a heater generally used in the art, and regardless of the type of heater, it is preferable to use a ganban stone heater.

In addition, since the ganbanite heater is obvious to those skilled in the art having a general knowledge in the art will not be described in detail.

  7. Coating process (7th process)

In the process of applying seasoning sauce to the skewers,

      The seasoning sauce of the 4th process is apply | coated to the skewer cooked in the 6th process.

Applying sauce to the cooked skewers is to create a harmonious and balanced taste by combining the taste of the cooked skewers with the taste of the sauce.

And, the amount of seasoning sauce applied to the cooked skewers can be adjusted according to the preference of the intake person.

As described above, the kimchi pork belly skewer prepared by the manufacturing method can be packaged and distributed in various packaging containers and wrapping paper.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Kimchi pork belly skewer prepared according to the present invention

The pork belly is cut into 17 × 5 × 0.2 cm (length × width × thickness), and the rice cake formed in the form of a semi-cylindrical radius of 3 cm is cut into 5 cm.

The cut pork belly was first roasted for about 2 minutes in a heater at 120 ° C., and the dried cabbage kimchi was rolled to form a regular form, and then wrapped around the outer surface of the roasted pork belly to prepare kimchi pork belly, but 30 wt% Make kimchi and 70% of pork belly.

3 kg red pepper paste, 2 kg starch syrup, 1.5 kg garlic, 400 g onion, 300 g apple, 300 g pear, 200 g orange, 100 g sugar, 50 g plum extract, 50 g sesame oil, 3 g pepper Grind and mix in a mixer to prepare the sauce.

Cut the rice cake and kimchi pork belly cut into skewers in the order of cut rice cake, kimchi pork belly, cut rice cake, kimchi pork belly, cooked for 5 minutes in a 120 ° C ganbanite heater and apply the prepared sauce.

Comparative Example: Pork Belly Skewers

Cut the pork belly into 17 × 5 × 0.2cm (length × width × thickness), roll it up, skewer it, and cook it for 10 minutes in a 120 ° C direct-heat heater.

4 kg of red pepper paste, 1.5 kg of starch syrup, 10 kg of garlic, and 100 g of sugar are pulverized and mixed in a grinder and mixer to prepare a sauce.

 Apply seasoned sauce to cooked pork belly skewers.

Experiment 1: sensory test

Kimchi Pork Belly Skewers (Example) prepared according to the present invention and Pork Belly Skewers (Comparative Example) prepared according to a general method were trained sensory testing agents (50 people with 25 years or more sensory test experience (25 men, 25 women) Thirty patients with excellent taste and smell were selected and divided into taste, aroma, texture, and overall preference for quantitative descriptive analysis (QDA). Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 1 below and FIG. 2.

                                 TABLE 1

flavor incense Texture Overall preference Example 4.30 4.25 4.53 4.67 Comparative example 3.50 3.07 3.44 3.58

As can be seen from Table 1 and FIG. 2 below, the Example shows a higher score than the Comparative Example in all items.

Unlike the comparative example, the difference in all items is different from the comparative example, and the example is sandwiched with skewered rice cake and kimchi pork belly, cooked in an elbow heater, and then applied with a seasoning sauce mixed with various fruits. This is because overall preference has improved.

    1 is a process flow diagram schematically showing a method of manufacturing kimchi pork skewer skewers according to the present invention.

   Figure 2 is a diagram showing the results of the quantitative descriptive analysis of the sensory test for kimchi pork belly skewers prepared in accordance with the present invention and pork belly skewers prepared according to a general method.

Claims (5)

A material cutting step (first step) for cutting pork belly and rice cake to a certain size; A first roasting step (second step) of roasting pork belly cut in the first step in a heater; Kimchi pork belly manufacturing step (third step) of manufacturing the kimchi pork belly wrapped around the outer surface of the kimchi with the pork belly was first roasted in the second step; Seasoning sauce manufacturing process (fourth step) for preparing seasoning sauce by grinding and mixing red pepper paste, starch syrup, garlic, onion, apple, pear, orange, sugar, plum extract, sesame oil and pepper in a grinding / mixer; Skewer production step (fifth step) of making the skewers by inserting the rice cake cut in the first step and the kimchi pork belly of the third step to the skewer; A cooking step (sixth step) of cooking the skewers prepared in the fifth step in a heater of 80 to 150 ° C. for 5 to 10 minutes; Kimchi pork skewers manufacturing method characterized in that the application step (seventh step) of applying the seasoning sauce of the fourth step to the skewers cooked in the sixth step.       The method of claim 1, Kimchi pork belly of the third step is a kimchi pork belly skewers production method characterized in that consisting of pork belly made from 25 to 40% by weight of kimchi and 60 to 75% by weight. The method of claim 1, Seasoning sauce of the fourth step is 30-45% by weight red pepper paste, 20-30% by weight syrup, 15-20% by weight garlic, 3-7% by weight onion, 3-6% by weight apple, 3 ~ 7 wt% pear, 2-5 wt% orange, 1-1.5 wt% sugar, 0.4-0.8 wt% plum extract, 0.4-0.8 wt% sesame oil, 0.05-0.1 wt% pepper Kimchi pork belly skewers manufacturing method. The method according to claim 1 or 3, Kimchi samgyeopsal skewers manufacturing method characterized in that the spicy pepper powder 5-10% by weight may be additionally mixed in order to add a spicy taste to the seasoning sauce of the fourth step. The method of claim 1, The method of manufacturing the kimchi pork belly skewer, characterized in that the cut rice cake and kimchi pork belly that is fitted to the skewer in the fifth process is interleaved with the cut rice cake and kimchi pork belly.

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