KR100959623B1 - Manufacturing method of spicy pettitoes, and spicy pettitoes produced thereby - Google Patents

Abstract

PURPOSE: A method of manufacturing a seasoned pork hock and the seasoned pork hock manufactured thereby are provided to increase shelf life of the seasoned pork hock while restricting strong flavor of ingredients contained in the pork hock. CONSTITUTION: A method of manufacturing a seasoned pork hock includes the following steps: binding the pork hocks with a thread after putting lotus leaves, pine needles, bamboo leaves and mulberry leaves on the pork; pouring water to a steamer; spreading the bamboo leaves on a supporting plate; putting the pork hocks on the bamboo leaves; cooling the pork hocks after laminating the pine leaves and the bamboo leaves; heating the steamer for 60 ~ 80 minutes; manufacturing a first mixture by mixing onion, crushed garlic, cayenne pepper, starch syrup, soy sauce, red pepper paste, pear, and black pepper etc; manufacturing seasoning by mixing the first mixture with water; manufacturing a second mixture by mixing the bamboo leaves, pine leaves, mulberry leaves, and the lotus leaves; manufacturing natural material seasoning liquid; and heating the pork hocks mixed with the seasoning for 80 ~ 100 minutes.

Description

Manufacturing method of spicy pettitoes, and spicy pettitoes produced thereby

The present invention relates to a method for preparing seasoned pig feet and seasoned pig feet prepared therefrom, and more particularly, to prepare a seasoning containing lotus leaf, pine needle, bamboo leaf, and mulberry leaf components, and then, using the seasoning, It relates to a seasoned pig feet produced therefrom.

Due to the westernization and diversification of the diet, meat consumption is increasing day by day, and pork consumption accounts for a large portion.

At the same time, consumption of pig by-products such as pig feet, head, internal organs, and bones is also increasing, and development of a food processing method using pork by-products is actively progressing.

Pork pigs, a by-product of pigs, are rich in gelatin, which is effective for skin care and anti-aging, and is effective for pregnant and lactating women because it promotes the secretion of breast milk.Amino acid called methionine is used to strengthen the liver. It is effective for detoxification and hangover prevention, and it is known to release toxins out of the body when heavy metal poisoning such as lead and mercury.

The usual method of processing pork hog is to wash the hog hog with water, remove the hair and heel, and then boil it in a pot with seasonings such as garlic, ginger, onion, green onion, sugar and chemical seasoning, or fumigation the boiled pork hog. It is cooked by the method, and is a food widely used for alcoholic snacks and snacks.

However, the pork has a unique smell of smell, which causes the food eater to be rejected. Especially, it is not suitable for the taste of children and women, and it causes the consumption of pork hog to be inhibited. There is a problem of poor texture.

In order to improve this, garlic, ginger, onion and other spices are added to remove the adverse odor of pork and alcohol is used to improve meat quality, but the effect is insufficient and the above problems are not sufficiently improved. Increasing the ratio of pork pig feet inherent flavor falls.

In addition, the garlic, onion, green onion, ginger, etc. used in the seasoning is very strong fragrance, which severely stimulates the sense of smell, smells emanating adversely affects the surrounding people, sugar in general to give a strong sweetness If you add a lot of sugar, such a marinated meat often eat obesity is likely to increase as well as a lot of chemical seasonings cause the cause of adult diseases.

Another method for solving the above problems is a method of removing the reverse odor of pork by cutting the pork to a certain size and immersed in green tea water, but also removes the reverse odor unique to pork. Inadequate, the process must be immersed in green tea water for a long time to remove the smell, so there is a disadvantage that the processing process is complicated and takes a long time.

In addition, seasoning hogyeok tends to quickly soften the meat, the meat tends to crumbly, the storage is poor, and there is a problem that the bad smell of pork remains, causing adverse effects on the sensory quality of the meat.

Therefore, it is urgent to develop a seasoned pig feet manufacturing method that can solve the above problems.

The problem to be solved by the present invention is to provide a method that can suppress the strong aroma of the seasoning ingredients contained in the jokbal while improving the meat and flavor of the seasoned hog.

In addition, it is to provide a seasoning hog hok manufacturing method that can improve the shelf life of seasoning hog hok.

In order to achieve the above object, the present invention comprises the steps of removing the hair of the pig hog and then washing cleanly cut in half; Placing pine needles, bamboo leaves, and pears on the half-cut jokbal, and then placing the half-cut jokbal on the back and then tying them with threads; Put water in the steamer, put the base plate, lay bamboo leaves on the base plate, lay the pigtails tied with the thread on the top of the bamboo leaf, stack pine needles and bamboo leaves on the top of the pork feet, and heat 60 ~ 80 minutes with a strong fire while covering the lid. After cooling to room temperature; 4 to 8 parts by weight of minced garlic, 3 to 7 parts by weight of red pepper powder, 8 to 12 parts by weight of perilla oil, 5 to 10 parts by weight of starch syrup, 8 to 12 parts by weight of soy sauce, 3 to 7 parts by weight of red pepper paste, black pepper powder 0.8 Preparing a primary mixture by mixing ~ 1.2 parts by weight and pears 18-22 parts by weight; Preparing a seasoning seasoning by mixing 25-40 parts by weight of water with 100 parts by weight of the primary mixture; Preparing a secondary mixture by mixing 40-50 parts by weight of lotus leaf, 40-50 parts by weight of bamboo leaf, and 30-40 parts by weight of mulberry leaf, in 100 parts by weight of pine needles; Preparing a natural seasoning solution by mixing and grinding 25-40 parts by weight of water to 100 parts by weight of the secondary mixture, and then separating and removing solids; Preparing a seasoning mixture by mixing 10-20 parts by weight of the natural seasoning solution and 25-35 parts by weight of water with 100 parts by weight of the seasoning seasoning; And it is mixed with the seasoning mixture in the cooled pig feet and put in a heating container provides a seasoning pig feet production method comprising the step of heating for 80 to 100 minutes on a strong fire.

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In addition, it is preferable to dry the solid content in the step of preparing the natural material seasoning solution to prepare a powder and then add 2 to 5 parts by weight of the solid powder to 100 parts by weight of the seasoning mixture.

In addition, the cutting direction in the step of cutting the pig hog in half is preferably cut vertically in the hoof direction from the knee direction.

In the step of tying with the thread, it is preferable that pine needles, bamboo leaves and pears are inserted between the cut sides of the hogfoot so that the cut surfaces are in contact with the pine needles, bamboo leaves and pears.

The present invention also provides a seasoned pig feet produced by the above method.

Seasoned jokbal prepared by the method according to the present invention has improved taste, aroma and color of the hogbalk and increased preference as compared to the seasoned jokbal prepared by the conventional method, the value as a food is improved, and the shelf life of the prepared seasoned jokbal Is improved.

The present invention, in addition to the commonly used jokbal seasoning material, supplements the disadvantages of the material and adds natural ingredients beneficial to meat improvement and health to prepare a jokbal seasoning, and then seasoning jokbal using the seasoning .

First, prepare the seasoning seasoning.

The flavoring seasonings include onion, chopped garlic, red pepper powder, perilla oil, syrup, soy sauce, red pepper paste, pepper powder and pears.

Onions are mainly used for edible scales. The onion's peculiar smell is caused by allyl propyl disulfide and allyl sulfide, which are physiologically promoted. It is known to have effects such as excitement, sweating and diuresis.

In addition, onions are rich in minerals such as calcium and phosphoric acid along with various vitamins to remove harmful substances in the blood, and when mixed with pork, it has the effect of softening the taste of pork.

In the present invention, by using the onion having the above-mentioned effect, it adds the flavor of jokbal and is used as a spice to promote appetite.

Garlic has a strong pungent taste, rich in various vitamins and minerals, and has excellent pharmacological effects such as dry stomach, sweating, diuresis, dress, sterilization, erosion, ionization, arteriosclerosis, and hypertension. There is this.

By adding garlic having the above effects to the pig feet, the smell of the pig feet is removed, the meat is soft, and the light taste is maintained.

Red pepper powder is dried and finely ground ripe pepper is preferable to use, capsaicin contained in the pepper increases the body's metabolic function to prevent fat accumulation and burn fat in the body is effective in weight control.

The red pepper powder is added to the spicy taste of the seasoning and the spicy and sweet aroma to be cut in the meat to remove the smell of the feet.

Perilla oil is an oil squeezed from perilla, and the perilla oil has a unique fragrance. Perilla oil contains the most linolenic acid, followed by linoleic acid and oleic acid. These fatty acids are highly unsaturated fatty acids and contain many essential fatty acids in terms of nutrition. It is good for health.

Starch syrup is thin and frosted and does not harden. It has sweetness and tenacity that adds sweetness to seasonings, binds seasonings, and attaches to meat, allowing it to permeate inside meat.

In the present invention, the use of starch syrup instead of sugar prevents spoilage even if the seasoning is stored for a long time, thereby extending the shelf life of the seasoning.

Soy sauce is a salty and characteristic liquid seasoning made by fermenting soybeans. The smell of soy sauce is alcohol, ketone, aldehyde, volatile acidity, and ester. ) And phenols.

Soy sauce helps other seasonings to blend well with the meat, to match the liver and to remove the smell of pork to make a fragrant aroma and soften the meat.

Kochujang is made from starch, red pepper powder, buckwheat flour, salt, etc. as a raw material. It makes sweat circulate smoothly, and the sweetness of sugar produced by hydrolysis of starch and amino acid produced by hydrolysis of soybean. The delicious taste, the spicy taste of red pepper powder, and the salty taste of salt combine well to add the flavor of pork.

Pepper powder is known as antiperspirant, spicy and dry food. It is widely used for preserving meat and cooking as a spice of food, and improves the flavor of meat by using the spicy taste and aroma of pepper powder.

Pear is an alkaline food, whose main component is carbohydrate, and contains sugars such as fructose and sucrose, organic acids such as malic acid, tartaric acid, and citric acid, vitamins B and C, fiber, and fat, and it is effective for bronchial diseases. Good, helps defecation and diuretic effect.

It also removes phlegm and cough, relieves sore throats, cold and sore symptoms, helps to treat boils, and detoxifies hangovers.

The abdomen contains meat enzymes and is used as a meat tender for pork.

On the basis of 100 parts by weight of onion, garlic minced 4-8 parts by weight, red pepper powder 3-7 parts, perilla oil 8-12 parts, starch syrup 5-10 parts, soy sauce 8-12 parts, red pepper paste 3-7 parts Prepare a mixture by adding 0.8 to 1.2 parts by weight of pepper powder and 18 to 22 parts by weight of pear, and then mix 25 to 40 parts by weight of water with respect to 100 parts by weight of the mixture and grind with a blender to prepare a seasoning seasoning. do.

The flavoring seasoning of the ingredients are strong fragrance of the ingredients and the smell is emitted to adversely affect the surrounding people, may cause obesity and adult diseases when ingested in large quantities, there is a disadvantage that the storage tends to fall due to excessive softening of meat.

Therefore, in the present invention, to compensate for this, by adding a seasoning consisting of natural ingredients to prepare a pig pig seasoning.

The natural ingredients seasonings include pine needles, lotus leaf, bamboo leaves and mulberry leaves.

Pine needles are evergreen coniferous leaves of the pine family.Tannin, a representative component of pine needles, has a bactericidal effect on microorganisms propagating on the skin. Chlorophyll is excellent for wounds and pore contractions. It promotes the production of the necessary antioxidant enzymes, and fatty acids are good for acne and atopy because they inhibit the formation of harmful substances and help strengthen immunity. Water-soluble substances have an excellent effect on cleaning and direct bactericidal power against bacteria and infections or wounds. It is known to be able to cleanse and to help regenerate cells and form epidermis.

Phytoncide from trees has many effects, such as preventing insects and animals from eating leaves or stems of trees, inhibiting the growth of other plants, preventing insects and microorganisms, or attracting some, to kill insects and sterilize. Pine needles produce more than 10 times more phytoncide than other plants, which strongly kills bacteria and fungi in the air, prevents pest invasion, and acts as a natural preservative to remove harmful pathogens.

By adding pine needles having the above effects to pork to remove the peculiar smell of pork, it is possible to obtain the effect of extending the storage period of seasoned and seasoned pig pig feet due to the soft meat quality and sterilization ability.

The lotus leaf contains flavonoids and alkaloids along with malic acid, citric acid, tartaric acid, succinic acid and tannins.It has detoxification, analgesic and soothing effects, removes odors in the mouth and is effective in removing nicotine. have.

In addition, lotus leaf contains a lot of iron is good for preventing anemia, antibacterial action and lowering the blood pressure higher than normal, and makes the stomach stronger and stop bleeding.

In particular, the natural antioxidant vitamin E and essential amino acids histidine (histidine) and arginine (arginine) contains a lot, the antioxidant activity of the lotus leaf has the effect of preventing adult diseases caused by free radicals and inhibit aging.

The lotus leaf with the above effects plays a role of maximizing nutrition while making the taste smoother and softer while maintaining the properties of other ingredients that go well with all foods such as cereals, meat, fish, wild vegetables, and tea.

Of the useful components contained in the lotus leaf in particular, organic acids, tannins and alkaloids help intestinal activity and lower the feeling of pork, flavonoids remove the fishy smell of pork and taste and Enlivens the incense

Bamboo leaves contain various nutrients such as crude protein, crude fat, carbohydrate, calcium, potassium, magnesium, vitamin C and vitamin E, which are beneficial to the human body, and tryptophan, lysine, methionine and histidine Because it contains a unique scent and strong anti-odor ability, it has the effect of suppressing fishy fishy, improving aesthetics and increasing hygiene.

In addition, bamboo leaf is known to be effective in diseases such as colon cancer, stomach cancer, high blood pressure by reducing digestion, preventing constipation, intestinal health and blood cholesterol (cholesterol) levels.

By adding the bamboo leaf to the seasoning for pig hog, greasy, fishy and various off-flavor of pork hog are removed, improving the light taste and unique flavor.

Mulberry leaves include calcium, iron, potassium, vitamin A, vitamin B, vitamin C, gamma amino butyric acid, rutin, alanine, asparagine acid, serine, tyrosine Contains ingredients, rich in minerals and high in fiber.

It also works to treat constipation, lower blood pressure and eliminate atherosclerosis.

Mulberry leaves are known to be effective in lowering blood sugar, lowering low-density cholesterol, which is bad for the body, and increasing high-density cholesterol, which is good for the body.It is also effective in treating constipation, lowering blood pressure, preventing arteriosclerosis and stroke, and detoxifying heavy metals. .

In addition, the mulberry leaves have the effect of eliminating the fishy smell and odor of the meat to add the mulberry leaves to the seasoning for pig hog to improve the taste of seasoned hog hok.

The seasoning is prepared by using ingredients that are effective for the pork, such as lotus leaf 40-50 parts by weight, bamboo leaves 40-50 parts by weight and mulberry leaf 30-40 parts by weight based on 100 parts by weight of the mixture To prepare, based on 100 parts by weight of the mixture, 25 to 40 parts by weight of water is mixed therein, finely pulverized with a mixer or the like, and the solids are separated and removed to prepare a natural material seasoning solution.

The flavoring seasonings and the natural seasoning solution are preferably stored separately, and then mixed with each other at the time of use for the pig hog.

If mixed in advance, the taste and aroma of each seasoning seasoning ingredients during the storage is offset by the natural seasoning solution, which is not preferable because the flavor of the seasoning hog when seasoning on the pig hog.

When the seasoning is added to the pork hog, seasoning seasoning is prepared for seasoning seasoning mixture of 10-20 parts by weight of natural ingredients and 25-35 parts by weight of water to prepare a pig hog.

Solids separated during the preparation of the natural ingredients seasoning solution contains the active ingredients of pine needles, lotus leaves, bamboo leaves and mulberry leaves, it is more preferable to further add the solids during the pork pig seasoning to improve the flavor and nutrition of pork pig feet .

After drying the solid to prepare a powder and add 2 to 5 parts by weight of the solid powder based on 100 parts by weight of the seasoning mixture.

When the solid powder is mixed with the spice mixture, the volume expands to induce the activity of various enzymes present in the spice mixture to be maximized.

In more detail, the solid powder, which is the residue from which the natural seasoning solution is extracted, is evaporated to form a high concentration of enzyme containing only cellulose and active ingredients.

Drying the solids as described above and mixing them with the spice mixture induces maximization of the activity of various enzymes by changing the environment of sugars and various enzymes in the spice mixture from low to high concentrations as the solid powder increases in concentration. Plays a catalytic role. It can be said to be a catalyst having homogeneous components and potency, and is a natural catalyst using homogeneity rather than an artificial and chemical reaction inducing agent, which leads to natural reaction at room temperature.

Next, seasoning pig feet are prepared using the spice mixture prepared above.

Remove the pig's pig hair and trim it, then wash it cleanly and cut it in half.

The cutting direction is more advantageous in that the seasoning in cooking is better than the cutting in the lateral direction from the knee direction to the hoof direction.

Put pine needles, bamboo leaves, and pears on the hokbal cut in half, and put the hokbal cut in half on top of them, and then bind them with fastening means such as thread.

In this case, it is preferable that the pine needles, bamboo leaves and pears are inserted between the cut leaves so that the cut sides of the hogjok are in contact with the pine needles, bamboo leaves, and pears.

Next, put water in a steamer, put a supporting plate, lay bamboo leaves on the base plate, and the pine needles, bamboo leaves and pears are inserted in the upper part of the bamboo leaf, and the tied pigtails are stacked. After heating 60 ~ 80 minutes in a strong fire at room temperature.

Next, the seasoning mixture is poured into the cooled pork feet so that the seasoning mixture is evenly soaked in the pork feet, put in a heating container and heated for 80 to 100 minutes with a strong fire to complete the seasoning pig feet production according to the present invention.

The heating in the steamer and the heating vessel is not preferable because the meat tissue of the pig hog should not be decomposed when heated with a strong fire, the meat tissue is weakened by a long heat on a weak fire, so the chewy texture is reduced.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

≪ Example 1 >

First, onion, chopped garlic, red pepper powder, perilla oil, syrup, improved soy sauce, red pepper paste, pepper powder and pears were prepared, and then the onions and pears were peeled and the roots or seeds were removed.

From the prepared ingredients, onion 1kg, chopped garlic 60g, red pepper powder 50g, perilla oil 100g, syrup 70g, soy sauce 100g, red pepper paste 50g, pepper powder 10g and 200g 200g is added to it, and then 550g of water is added to the blender and seasoned Seasonings were prepared.

Next, select pine needles, lotus leaf, bamboo leaf, and mulberry leaf, and then wash it clean, and then mix pine leaf 135g, lotus leaf 60g, bamboo leaf 60g, and mulberry leaf 45g, add 100g of water to it, put it in a blender, grind finely Solid ingredients were separated and removed to prepare a natural seasoning solution.

Next, the hair-removed and cleaned pig hog was cut in half from knee to hoof.

Pine needles, bamboo leaves, and pears were placed on the cut sides of the half-cut jokbal, and the cut sides of the half-cut hog-jog were placed in contact with the pine needles, bamboo leaves, and pears, and then tied in silk yarn.

Next, put an appropriate amount of water in a steamer, put a supporting plate, lay bamboo leaves on the supporting plate, lay the pigtails tied with the silk thread on the upper leaves of the bamboo leaf, and stack the pine needles and bamboo leaves on the upper part of the pig feet, and then cover with a strong fire while covering the lid. After heating for 70 minutes, it was cooled to room temperature.

Next, prepare a seasoning mixture of 2kg of seasoning seasonings mixed with 300g of natural ingredients and 600g of water, and then pour the seasoning mixture into the cooled pork feet so that the seasoning mixture is evenly soaked in the pork feet and put in a heating container. Heat 90 minutes with a strong fire to prepare the seasoned pig feet according to the present invention.

<Example 2>

In Example 1, seasoning pig feet in the same manner as in Example 1, except that 100g of the solid powder was prepared by drying the solid content separated at the time of manufacturing a natural material seasoning solution to a powder mixture Was prepared.

Comparative Example

In Example 1, seasoning pig feet were prepared in the same manner as in Example 1 except that the seasoning mixture was prepared by mixing only seasoning seasoning and water without preparing a natural material seasoning solution.

<Test Example 1>

Ten adult men and women each of the 10 people were subjected to sensory tests of seasoned hog feet prepared in Examples and Comparative Examples.

Using seasoned pork pigs purchased as a control, taste, aroma, color, texture, overall preference were measured by a five-point scale method, and the average values are shown in Table 1 below.

Sensory test measurement result Example 1 Example 2 Comparative example Control flavor 4.3 4.5 3.9 3.5 incense 3.7 4.0 3.6 3.4 Color 4.4 4.7 4.3 3.8 Organization 4.5 4.5 4.3 4.2 Overall preference 4.3 4.6 4.0 3.7

(1: very bad, 2: bad, 3: medium, 4: good, 5: very good)

As shown in Table 1, the taste was the highest evaluation of Example 2, the flavor was in the order of Example 2, Example 1, Comparative Example, control.

In addition, the color of Example 2 is highly evaluated, it is judged that the dry powder of the natural material improves the visual flavor of the seasoned pig feet, the texture did not show a significant difference between each other.

Overall, the acceptability of Example 2 was higher than Example 1, and the control received the lowest evaluation.

<Test Example 2>

The storage time was examined by observing the period until the decay occurred by leaving the seasoned pig feet of the above Examples, Comparative Examples and controls at room temperature.

As a result, Example 1 was 4.4 days, Example 2 was 5.1 days, Comparative Example 3.5 days, the control group was found to rot after 3.1 days, it was found that the shelf life of seasoned pig feet according to the present invention is improved.

As described above, the seasoned jokbal prepared by the method according to the present invention has improved taste, aroma and color, and increased palatability compared to the conventional seasoned jokbal. The utilization in the market is expected to increase.

Claims (6)

Removing pig hair and then washing it cleanly and cutting it in half; Placing pine needles, bamboo leaves, and pears on the half-cut jokbal, and then placing the half-cut jokbal on the back and then tying them with threads; Put water in the steamer, put the base plate, lay bamboo leaves on the base plate, lay the pigtails tied with the thread on the top of the bamboo leaf, stack pine needles and bamboo leaves on the top of the pork feet, and heat 60 ~ 80 minutes with a strong fire while covering the lid. After cooling to room temperature; 4 to 8 parts by weight of minced garlic, 3 to 7 parts by weight of red pepper powder, 8 to 12 parts by weight of perilla oil, 5 to 10 parts by weight of starch syrup, 8 to 12 parts by weight of soy sauce, 3 to 7 parts by weight of red pepper paste, black pepper powder 0.8 Preparing a primary mixture by mixing ~ 1.2 parts by weight and pears 18-22 parts by weight; Preparing a seasoning seasoning by mixing 25-40 parts by weight of water with 100 parts by weight of the primary mixture; Preparing a secondary mixture by mixing 40-50 parts by weight of lotus leaf, 40-50 parts by weight of bamboo leaf, and 30-40 parts by weight of mulberry leaf, in 100 parts by weight of pine needles; Preparing a natural seasoning solution by mixing and grinding 25-40 parts by weight of water to 100 parts by weight of the secondary mixture, and then separating and removing solids; Preparing a seasoning mixture by mixing 10-20 parts by weight of the natural seasoning solution and 25-35 parts by weight of water with 100 parts by weight of the seasoning seasoning; And Mixing the seasoning mixture to the cooled jokbal, seasoning jokbal production method comprising the step of heating in a strong container for 80 to 100 minutes. delete The method of claim 1, Drying the solids in the step of preparing the natural ingredients seasoning solution to prepare a powder and then add 2 to 5 parts by weight of the solid powder to 100 parts by weight of the seasoning mixture solution. The method of claim 1, The cutting direction in the step of cutting the pig hog in half is a seasoning hog hok production method characterized in that to cut vertically in the hoof direction in the knee direction. The method of claim 1, In the step of tying with thread, pine needles, bamboo leaves and pears are inserted between the cut sides of the hoggi so that the cut surface is in contact with the pine needles, bamboo leaves and pears. Seasoned pig feet produced by the method of any one of claims 1, 3, 4 and 5.