KR101105356B1 - Preparation method of a roast made of small intestines of cattle with vegetables - Google Patents
Preparation method of a roast made of small intestines of cattle with vegetables Download PDFInfo
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- KR101105356B1 KR101105356B1 KR1020090071683A KR20090071683A KR101105356B1 KR 101105356 B1 KR101105356 B1 KR 101105356B1 KR 1020090071683 A KR1020090071683 A KR 1020090071683A KR 20090071683 A KR20090071683 A KR 20090071683A KR 101105356 B1 KR101105356 B1 KR 101105356B1
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- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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Abstract
본 발명은 곱창을 밀가루와 굵은 소금을 내부에 충진하여 세척하는 단계; 세척한 곱창을 월계수잎, 정향, 통후추 및 대파와 함께 물에 넣어 삶는 단계; 및 상기 삶은 곱창을 잘게 절단하고, 부재료와 양념장을 혼합하여 볶는 단계를 포함하는 곱창볶음의 제조방법을 제공한다.The present invention is the step of washing the filling giblets in the flour and coarse salt inside; Boil the washed giblets in water with bay leaves, cloves, pepper and leeks; And finely cutting the boiled giblets, it provides a method of manufacturing giblets roasting comprising the step of roasting by mixing the ingredients and seasoning.
곱창볶음, 월계수 Fried giblets, laurel
Description
본 발명은 곱창볶음의 제조방법에 관한 것으로, 보다 상세하게는 곱창 특유의 누린내를 완벽하게 제거할 수 있으며, 육질을 부드럽게 하여 씹힘성을 개선하여 남녀노소 모두 쉽게 즐길 수 있는 곱창볶음의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing giblet roasting, and more particularly, to completely remove the nuringi peculiar to giblets, and to improve the chewability by softening the meat quality, and to a method for producing giblet roasting which can be easily enjoyed by all ages. will be.
곱창볶음은 곱창을 이용한 한국 요리로, 소나 돼지의 내장과 여러가지 채소를 볶아낸 음식이다. 곱창이란 소나 돼지의 작은 창자를 의미한다. 곱창볶음은 곱창이 주재료이지만, 다른 부위의 내장도 많이 사용되어 내장 특유의 쫄깃한 식감으로 곱창볶음의 맛을 더욱 풍부하게 한다.Gopchang stir-fry is a Korean dish made using giblets, which is a stir-fry of beef or pork guts and various vegetables. Gopchang means small intestines of cattle or pigs. Gopchang chops are the main ingredient, but the intestines of other parts are also used, and the chewy texture of the intestines makes the taste of gopchang fry even richer.
곱창볶음을 만들기 위해서는 숙련된 조리기술과 노동력 뿐만 아니라 깨끗하고 신선하게 재료를 다루는 능력이 필요하기 때문에, 곱창볶음은 대부분 곱창 요리만을 전문으로 하는 음식점에서 판매한다. 곱창볶음은 대개 고춧가루가 많이 들어가 맵고 얼큰한 맛이 나기 때문에 식사 뿐만 아니라 술 안주로도 많이 먹는 기호식 품이지만, 살코기에 비하면 미관상 좋지 않고, 독특한 향이 나며, 취급이 곤란하여 조리하기 어렵기 때문에 식당 등 일부 특정장소가 아니면 먹을 수가 없다. 또한, 곱창은 비린 맛이 있어, 이를 없애기 위해 주로 야채나 과일 등과 함께 조리하고 있지만, 이러한 조리법으로 조리된 곱창은 여전히 곱창 특유의 누린내와 비린 맛이 남고, 육질이 질기며 곱창을 씹을 때 생기는 입안의 텁텁함으로 인해 이러한 맛을 싫어하는 일부 사람들은 곱창을 기피하는 경향이 있다. Most of the giblets are sold in restaurants specializing in giblets because they require skillful cooking and labor as well as the ability to handle ingredients freshly and freshly. Gopchang stir-fry is usually a favorite food not only for meals but also for alcoholic drinks because of its spicy and spicy taste, but it is not good for lean meat, has a unique aroma, and is difficult to handle due to difficulty in cooking. You cannot eat unless it is a specific place. In addition, the giblet has a fishy taste, and is mainly cooked with vegetables or fruits to remove it, but the giblets cooked with these recipes still retain the characteristic chewy and fishy taste of the giblets, and the meat is tough and chewy when chewing the giblets. Some people dislike these tastes because of their stubborn tendency to avoid giblets.
본 발명은 상기한 바와 같이 종래기술이 가지는 문제를 해결하기 위해 제안된 것으로, The present invention has been proposed to solve the problems of the prior art as described above,
그 목적은 곱창 특유의 누린내를 완벽하게 제거할 수 있으며, 육질을 부드럽게 하여 씹힘성을 개선하여 남녀노소 모두 쉽게 즐길 수 있는 곱창볶음의 제조방법을 제공함에 있다.The purpose is to completely remove the unique smell of giblets, and to improve the chewability by softening the meat quality to provide a method of manufacturing giblet fry that can be easily enjoyed by all ages.
본 발명의 다른 목적은 밀가루와 굵은 소금을 내부에 충진하여 세척하고 월계수잎, 정향, 통후추 및 대파와 함께 물에 넣어 삶은 곱창과, 이와 함께 부재료 및 양념장을 포함하는 곱창볶음용 조성물을 제공함에 있다.Another object of the present invention is to provide a composition for roasting giblets, including giblets and boiled giblets, and together with ingredients and seasonings with water and laurel leaves, cloves, whole peppers and green onions. .
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical problem of the present invention as described above is achieved by the following means.
(1) 곱창을 밀가루와 굵은 소금을 내부에 충진하여 세척하는 단계; 세척한 곱창을 월계수잎, 정향, 통후추 및 대파와 함께 물에 넣어 삶는 단계; 및 상기 삶은 곱창을 잘게 절단하고, 부재료와 양념장을 혼합하여 볶는 단계를 포함하는 곱창볶음의 제조방법.(1) washing the giblets by filling flour and coarse salt therein; Boil the washed giblets in water with bay leaves, cloves, pepper and leeks; And finely cutting the boiled giblets, and mixing and roasting the ingredients and seasonings.
(2) 제1항에 있어서,(2) The method of claim 1,
세척한 곱창을 끓는 물에 60 내지 80분 삶는 것을 특징으로 하는 곱창볶음의 제조방법. Method for producing giblet chops, characterized in that boiled in the boiling
(3) 제1항에 있어서,(3) The method of paragraph 1,
곱창을 삶기 전에 폴리페놀 및 당알콜을 함유한 용액에 침지하는 단계를 더 포함하는 것을 특징으로 하는 곱창볶음의 제조방법.A method for producing giblets roasting, further comprising the step of immersing in a solution containing polyphenol and sugar alcohol before boiling the giblets.
(4) 제1항에 있어서,(4) The method of paragraph 1,
부재료는 양배추, 양파, 깻잎, 팽이버섯, 느타리버섯, 대파 및 당면으로 이루어지는 것을 특징으로 하는 곱창볶음의 제조방법.The subsidiary material is cabbage, onion, sesame leaf, enoki mushroom, oyster mushroom, leek and vermicelli, the method of producing giblets fried.
(5) 밀가루와 굵은 소금을 내부에 충진하여 세척하고 월계수잎, 정향, 통후추 및 대파와 함께 물에 넣어 삶은 곱창과, 이와 함께 부재료 및 양념장을 포함하는 곱창볶음용 조성물. (5) A composition for roasting giblets, comprising giblets filled with flour and coarse salt inside, washed with boiled leaves, cloves, peppercorns, and green onions, and boiled with giblets.
본 발명에 의하면, 곱창 특유의 누린내를 완벽하게 제거할 수 있으며, 육질을 부드럽게 하여 씹힘성을 개선하여 남녀노소 모두 쉽게 즐길 수 있는 곱창볶음의 제조방법을 제공한다.According to the present invention, it is possible to completely remove the nuringi peculiar to giblets, improve the chewability by softening the meat quality provides a method of producing giblet fry that can be easily enjoyed by both sexes.
본 발명은 곱창을 밀가루와 굵은 소금을 내부에 충진하여 세척하는 단계; 세척한 곱창을 월계수잎, 정향, 통후추 및 대파와 함께 물에 넣어 삶는 단계; 및 상기 삶은 곱창을 잘게 절단하고, 부재료와 양념장을 혼합하여 볶는 단계를 포함하는 곱창볶음의 제조방법을 포함한다.The present invention is the step of washing the filling giblets in the flour and coarse salt inside; Boil the washed giblets in water with bay leaves, cloves, pepper and leeks; And finely cutting the boiled giblets, and mixing and roasting the subsidiary ingredients and seasoning sauce.
이하, 본 발명의 내용을 보다 상세하게 설명하기로 한다.Hereinafter, the content of the present invention will be described in more detail.
본 발명에서 곱창을 세척하는 방법으로 밀가루와 굵은 소금을 곱창내에 충전한 후에 주무르기를 수회 반복하는 방법을 채택한다. 이때, 밀가루와 굵은 소금의 사용량은 특히 한정되지 아니하며, 중량비로 20:80 내지 80:20의 비로 혼합한 것을 곱창의 내부에 빽빽하게 충전하는 것이 좋다.In the present invention, a method of washing the giblets is a method of repeating the kneading several times after filling the giblets with flour and coarse salt. At this time, the amount of the flour and the coarse salt is not particularly limited, it is good to close the inside of the giblets mixed in a ratio of 20:80 to 80:20 by weight ratio.
세척된 곱창을 물에 넣어 삶기 전에 바람직하게는 폴리페놀 및 당알콜류를 함유한 수용액에 침지하여 육질을 부드럽게 하여 씹힘성을 개선할 수 있다. 폴리페놀은 시판되는 것을 그대로 이용하거나 차(tea) 또는 각종 과일의 추출물의 형태로 얻을 수 있으며, 당알콜로는 솔비톨, 자일리톨, 에리스리톨, 락티톨, 만니톨 및 말티톨로 이루어진 군 중에서 선택된 어느 하나 또는 2이상의 혼합일 수 있다. 폴리페놀과 당알콜의 조성비는 바람직하게는 중량비로 30:70 내지 70:30의 비로 하며, 이들 물질은 물 100 중량%에 대하여 0.1 내지 10 중량%의 범위로 포함되어진 다. 만일 0.1 중량% 미만으로 첨가될 경우 첨가 효과가 미미하며, 10 중량%를 초과할 경우 초과에 따른 개선효과를 기대하기 어려워 상기 범위로 하는 것이 좋다. 폴리페놀은 천연 항산화제로서 항암활성이 있는 것 뿐만 아니라, 유익한 균에는 영향을 주지 않으면서 장내 유해한 세균을 제거할 수 있다. 더욱이 폴리페놀 성분이 곱창내부에 침투하여 육질을 부드럽게 하고 씹힘성을 개선하는 효과를 제공한다. 당알콜 역시 곱창내부에 침투하여 조직감 및 씹힘성을 개선하는 효과를 제공한다. 곱창의 상기 용액에 대한 침지시간은 5 내지 10 시간으로 하며, 만일 5시간 미만으로 할 경우 각 성분들의 침투효율이 크게 떨어지며, 10 시간 이상 침지시 오히려 관능적 특성을 저해할 우려가 있다.Before the washed giblets are boiled in water, it is preferably immersed in an aqueous solution containing polyphenols and sugar alcohols to soften the meat to improve chewability. Polyphenols may be used as it is or may be obtained in the form of extracts of tea or various fruits, and sugar alcohols may be selected from the group consisting of sorbitol, xylitol, erythritol, lactitol, mannitol, and maltitol. It can be mixed. The composition ratio of polyphenol and sugar alcohol is preferably in a ratio of 30:70 to 70:30 by weight, and these materials are included in the range of 0.1 to 10% by weight relative to 100% by weight of water. If it is added less than 0.1% by weight, the addition effect is insignificant, if it exceeds 10% by weight it is difficult to expect the improvement effect due to the excess is good to be in the above range. Polyphenol not only has anticancer activity as a natural antioxidant, but also can remove harmful bacteria in the intestine without affecting beneficial bacteria. Moreover, the polyphenol component penetrates the inside of the giblets, providing the effect of softening meat and improving chewability. Sugar alcohol also penetrates into the intestines and provides the effect of improving texture and chewability. Immersion time for the solution of the giblets is 5 to 10 hours, if less than 5 hours, the penetration efficiency of each component is greatly reduced, there is a fear that the sensory characteristics rather than immersed for more than 10 hours.
세척한 곱창은 월계수잎, 정향, 통후추 및 대파와 함께 물에 넣어 삶는다. 이때, 월계수잎, 정향, 통후추 및 대파는 곱창이 가지는 누린내를 완벽하게 제거하는 역할을 한다. 상기 각 성분들은 물 100 중량%에 대하여 0.1 내지 10 중량% 정도 첨가하면 충분하며, 각 성분 중 어느 하나라도 0.1 중량% 미만으로 첨가할 경우 누린내 제거효과가 완전하게 이루어지기 곤란하고, 10 중량%를 초과할 경우 초과에 따른 개선된 효과를 기대하기 곤란하므로 상기 범위에서 첨가하는 것이 좋다. 이때 곱창의 삶는 시간은 60 내지 80분 정도가 적당하다. 가열시간이 이보다 짧으면 곱창이 충분히 부드러워지지 않으며, 이보다 길면 곱창이 경도가 다시 증가하여 곱창이 질겨지는 문제점이 있다. Washed giblets are boiled in water with bay leaves, cloves, pepper and leeks. At this time, laurel leaves, cloves, pepper and green onions serve to completely remove the stink with giblets. Each of the components is sufficient to add 0.1 to 10% by weight relative to 100% by weight of water, if any one of each component is added less than 0.1% by weight is difficult to completely remove the smell, 10% by weight If it exceeds, it is difficult to expect the improved effect of the excess, so it is good to add in the above range. At this time, the boil time of the giblets is suitable about 60 to 80 minutes. If the heating time is shorter than this, the giblets are not soft enough, if longer than this, there is a problem that the giblets become tough because the hardness increases again.
삶은 곱창은 잘게 절단하고, 부재료와 양념장을 혼합하여 볶는 과정을 거친다. 이때 삶은 곱창은 2 내지 6cm 정도, 바람직하게는 3 내지 4cm 크기로 절단한 것을 준비하고, 부재료로 양배추, 양파, 깻잎, 팽이버섯, 느타리버섯, 대파 및 당면이 사용될 수 있다. 부재료 중 양배추와 양파는 채썰고, 깻잎도 약 1cm폭으로 채썰어 준비하며, 팽이버섯, 느타리버섯은 찢고, 대파는 1cm X 5cm의 골패형으로 자르며, 당면은 물에 불려 준비한다. 각 부재료의 함량은 0.1 내지 10 중량%의 범위에서 첨가하는 것이 관능적인 특성에 있어서 가장 적합하다. Boiled giblets are finely chopped and roasted with a mixture of ingredients and seasonings. At this time, the boiled giblets are prepared to be cut to about 2 to 6 cm, preferably 3 to 4 cm in size, and cabbage, onion, sesame leaf, enoki mushroom, oyster mushroom, leek and vermicelli may be used as ingredients. Among the raw materials, cabbage and onions are sliced, sesame leaves are sliced to about 1cm in width, chopped mushrooms and oyster mushrooms are torn, and green onions are cut into 1cm X 5cm bones, and the noodles are soaked in water. The content of each submaterial is most suited for the sensory properties to be added in the range of 0.1 to 10% by weight.
양념장은 곱창 100 중량부에 대하여 바람직하게는 물 600 내지 800 중량부, 양파 400 내지 500 중량부, 사과 200 내지 400 중량부, 배 100 내지 200 중량부, 설탕 150 내지 250 중량부, 깨소금 30 내지 40 중량부, 정종 30 내지 50 중량부, 미림 30 내지 50 중량부, 양조간장 300 내지 400 중량부, 후추가루 1 내지 2 중량부, 다진마늘 40 내지 60 중량부, 다진생강 10 내지 30 중량부, 고추장 300 내지 400 중량부, 고춧가루 150 내지 200 중량부로 구성된 것을 사용한다. Seasoning sauce is preferably 600 to 800 parts by weight of water, 400 to 500 parts by weight of onions, 200 to 400 parts by weight of apples, 100 to 200 parts by weight of pears, 150 to 250 parts by weight of sugar, 30 to 40 parts of sesame salt Parts by weight, seed 30-30 parts by weight, mirim 30-50 parts by weight, brewed soy sauce 300-400 parts by weight, black pepper 1-2 parts by weight, minced garlic 40-60 parts by weight, minced ginger 10-30 parts by weight, red pepper paste 300 to 400 parts by weight, pepper powder is used consisting of 150 to 200 parts by weight.
상기와 같이 준비된 곱창에 양념장을 혼합하고, 센불에 볶은 후 채소류를 혼합하고 최종단계로 참기름을 적량 혼합하여 곱창볶음을 완성한다. Mix the seasoning sauce with the giblets prepared as described above, roast them on a high heat, and mix the vegetables, and then mix the sesame oil in the final step to complete the giblets.
본 발명에 따른 상기 곱창볶음에 사용되는 각 성분들을 진공포장하는 방법에 의해 곱창볶음용 조성물로서 제공되어질 수도 있으며, 필요에 따라서는 각 성분을 동결한 상태의 것으로 진공포장함으로써 즉석 곱창볶음용 조성물의 형태로 제공되어질 수도 있다. It may be provided as a composition for roasting giblets by vacuum packaging each component used in the giblet roasting according to the present invention, if necessary by vacuum-packing each component in a frozen state of the composition for instant giblets roasting It may be provided in a form.
이하 본 발명의 내용을 구체적인 실시예를 참조하여 설명하고자 하나, 이들 실시예는 본 발명의 이해를 돕기 위해 제시되는 것일 뿐 이에 의해 본 발명의 권리범위가 한정되는 것은 아니다.Hereinafter, the contents of the present invention will be described with reference to specific embodiments, but these embodiments are only presented to aid the understanding of the present invention, and thus the scope of the present invention is not limited thereto.
<실험예 1> 가열시간에 따른 곱창의 경도Experimental Example 1 Hardness of Gopchang According to Heating Time
충분히 세척한 곱창을 월계수잎 1 중량%, 정향 2 중량%, 통후추 1 중량% 및 대파 1 중량%를 함유하는 물에 넣어 끓이며 가열 시간에 따른 곱창의 경도를 Rheometer(모델 Compac-100, Sun Scientific사, 일본)로 측정하여 도 1에 나타내었다. 그 결과 60 내지 80분간 가열시 경도가 최소가 되어 씹힘성이 좋을 것으로 판단되었다.The well-washed giblets are boiled in water containing 1% by weight of laurel leaves, 2% by weight of cloves, 1% by weight of whole peppercorns, and 1% by weight of leek, and the hardness of the intestines is measured by Rheometer (model Compac-100, Sun Scientific). , Japan) and are shown in FIG. As a result, the hardness was minimal when heated for 60 to 80 minutes, it was determined that the chewability is good.
<실시예 1> 곱창볶음의 제조Example 1 Preparation of Gopchang Stir-Fry
도 2에 제시된 방법에 따라 소곱창을 소금과 밀가루를 넣어 잘 씻어 낸 후 월계수잎 1 중량%, 정향 2 중량%, 통후추 1 중량% 및 대파 1 중량%를 함유하는 물에 넣어 60분간 끓였다. 삶은 곱창을 4cm 크기로 절단하고, 곱창 100 중량부에 대하여 채썬 양배추, 양파 및 깻잎 각 10 중량부, 찢은 팽이버섯, 느타리버섯 각 20 중량부, 1cm X 5cm의 골패형으로 자른 대파 20 중량부, 물에 불린 당면 50 중량부 를 혼합하였다. 양념장은 하기 표 1에 제시된 바와 같은 조성을 따랐다. In accordance with the method shown in Figure 2 washed well with salt and wheat flour, and then put in water containing 1% by weight of laurel leaves, 2% by weight of cloves, 1% by weight of pepper and 1% by weight of leek and boiled for 60 minutes. Boiled giblets are cut into 4 cm size, 10 parts by weight of shredded cabbage, onion and sesame leaves, 20 parts by weight of ripped enoki mushroom, 20 parts by weight of oyster mushroom, 20 parts by weight of leek cut into 1cm X 5cm 50 parts by weight of vermicelli soaked in water was mixed. The sauce followed the composition as shown in Table 1 below.
<표 1> 양념장 (곱창 200g 기준)<Table 1> Seasoned Soy Sauce (Based on 200g of Soy Sauce)
상기와 같이 준비한 양념장을 부재료와 함께 곱창에 혼합하고, 센불에 볶은 후 채소류를 혼합하고 참기름을 혼합하여 곱창볶음을 완성하였다(도 2 참조). The seasoning sauce prepared as described above was mixed with the subsidiary ingredients in the giblets, roasted on a high heat, and then the vegetables were mixed and sesame oil was mixed to complete the giblets stir-fry (see FIG. 2).
<실시예 2> 곱창볶음의 제조Example 2 Preparation of Gopchang Stir-Fry
곱창을 삶기 전에 폴리페놀 5 중량%, 솔비톨 5 중량%를 함유한 물에 소곱창을 7시간 침지시킨 것을 제외하고는 실시예 1과 동일한 과정에 따라 곱창볶음을 제조하였다. The giblets were prepared according to the same procedure as in Example 1 except that the small giblets were immersed in water containing 5% by weight of polyphenol and 5% by weight of sorbitol before boiling the giblets.
<실험예 2> 관능검사Experimental Example 2 Sensory Test
상기 실시예의 각 샘플을 30인의 미각이 우수한 패널을 대상으로 5점 척도법으로 수행한 관능평가 결과는 하기 표 2에서와 같으며 모든 검사항목에서 우수한 것으로 평가되었다. 비교예는 월계수잎, 정향, 통후추 및 대파를 넣지 않은 물에 삶은 곱창을 사용한 것을 제외하고는 실시예 1에 의한 방법에 따라 제조한 것을 사 용하였다.The sensory evaluation results of the five-point scale method for each panel of the sample having excellent taste of 30 people were as shown in Table 2 below and evaluated as excellent in all the test items. Comparative Example used was prepared according to the method according to Example 1 except for using the giblets boiled in water without laurel leaves, cloves, pepper and leek.
<표 2> 품질특성♪ <Table 2> Quality Characteristics ♪
♪-1. 아주나쁘다. 2. 나쁘다. 3. 보통이다. 4. 좋다. 5. 아주좋다.♪ -1. Very bad. 2. It's bad. 3. It is normal. 4. Good. 5. Very good.
상기와 같이, 본 발명의 바람직한 실시 예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.As described above, it has been described with reference to a preferred embodiment of the present invention, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.
도 1은 곱창의 가열시간에 따른 경도 변화를 나타낸 것이다.Figure 1 shows the change in hardness according to the heating time of the giblets.
도 2는 본 발명에 따른 곱창볶음의 제조공정도이다.Figure 2 is a manufacturing process of the giblets fried according to the present invention.
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| KR101309665B1 (en) | 2012-03-14 | 2013-09-23 | 하경원 | A flavor for gopchang and makchang, and a seasoning method using the same |
| KR101489914B1 (en) | 2013-02-27 | 2015-02-06 | 한국식품연구원 | Pretreatment method of pig large intestine and pig large intestine using the same |
| KR101906118B1 (en) * | 2018-05-29 | 2018-11-30 | 김성호 | The useful Elven stone Process How to make boiled pig stew and Built pig |
| KR102184535B1 (en) * | 2020-06-30 | 2020-11-30 | 주식회사 디엔디 | Manufacturing Method of Pork by product with Soy Sauce |
| KR102184532B1 (en) | 2020-05-13 | 2020-11-30 | 주식회사 디엔디 | Manufacturing Method of Fried Pork Entrails |
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| KR102693106B1 (en) | 2023-03-27 | 2024-08-16 | 여도수 | Preparation method of giblets with pork |
| KR102566376B1 (en) * | 2023-05-10 | 2023-08-11 | 주식회사 와이즈푸드 | a sauce for pork giblet and manufacturing methods thererof |
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| KR20060005984A (en) * | 2005-12-26 | 2006-01-18 | 이기열 | Process of cooking process of leek pork curtain |
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| KR19990046534A (en) * | 1999-03-26 | 1999-07-05 | 이경삼 | Manufacturing method for foods using snail |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101309665B1 (en) | 2012-03-14 | 2013-09-23 | 하경원 | A flavor for gopchang and makchang, and a seasoning method using the same |
| KR101489914B1 (en) | 2013-02-27 | 2015-02-06 | 한국식품연구원 | Pretreatment method of pig large intestine and pig large intestine using the same |
| KR101906118B1 (en) * | 2018-05-29 | 2018-11-30 | 김성호 | The useful Elven stone Process How to make boiled pig stew and Built pig |
| KR102184532B1 (en) | 2020-05-13 | 2020-11-30 | 주식회사 디엔디 | Manufacturing Method of Fried Pork Entrails |
| KR102184535B1 (en) * | 2020-06-30 | 2020-11-30 | 주식회사 디엔디 | Manufacturing Method of Pork by product with Soy Sauce |
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