KR101133368B1 - The pettitoes which have contained some components of medical plants, thereof its cooking method - Google Patents

The pettitoes which have contained some components of medical plants, thereof its cooking method Download PDF

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KR101133368B1
KR101133368B1 KR1020090100480A KR20090100480A KR101133368B1 KR 101133368 B1 KR101133368 B1 KR 101133368B1 KR 1020090100480 A KR1020090100480 A KR 1020090100480A KR 20090100480 A KR20090100480 A KR 20090100480A KR 101133368 B1 KR101133368 B1 KR 101133368B1
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pork
food
foot
boiled
minutes
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Korean (ko)
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KR20090115846A (en
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정진욱
노경석
윤미경
황도경
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노경석
정진욱
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

본 발명이 있기 전에는 우리주변에서 보양식으로 알려진 족발음식에 있어서, 최근에 보쌈음식과 함께 많은 이들이 식도락용으로 즐겨 찾는 돼지발과 다리부위만 별도로 조리하여 족발이란 식품으로 일반음식과 차별화하여 서빙하고 있는 음식이 개발되어 있고 상기 음식을 족발이라 부르고 이에 대한 조리부문에서 보다 더욱 졸깃하도록 가공하는 방법이 경쟁적으로 이루어지고 있는데 이러한 동기는 최근에 일종의 음식문화를 다변화하여 고객유치와 매상증대를 기하기 위한 방책으로 유행하는 경향에서 각종 첨가제를 사용하는 것에 기인한 것이다,Before the present invention, it has been known that, in recent years, in addition to the Bossam food, many people have cooked separately the pork foot and leg parts, which are popular for gastronomy, The food has been developed, and the food is called "paware", and it is competing to make it more resilient in the cooking sector. The motivation is to diversify a kind of food culture recently and to raise the customer and increase the sales And the use of various additives in the tendency to be prevalent,
본 발명은 이러한 족발음식이 건강을 위한 점이라 것에 초점을 맞추어 주변에서 쉽게 구할 수 있는 한방재료를 구입하여 용탕을 마련하고 이 용탕에 돼지족발을 넣고 일정시간 끓여 족발이 졸깃하면서 각종 한약제로 인해 건강보조음식으로 자리매김할 수 있게 가공하는 방법과 약초재료를 배합하는 배합률과 조재하는 방법을 개발하고 이에 의한 족발가공을 특화하는 것을 발명으로 한 것이다.The present invention focuses on the fact that the foot pork food is a point for health and purchases a herbal medicine which can be easily obtained from the surroundings, and then a molten metal is prepared, and a pork pork pork is put in the molten pork and boiled for a certain time, It is an invention to develop a method of processing to be able to be positioned as an auxiliary food and a blending ratio and a method of preparing a blend of herbal materials and to specialize the process of paw processing by this method.
본 발명의 족발이 새로운 건강음식으로 자리매김하므로 버려지는 돼지족발의 기호적 음식으로 가공되므로 인하여 돼지의 모든 부위가 모두 음식으로 제공될 수 있게 하여 식생활문화의 발전에 일익을 점하는 효과를 기대하고자 한다.Since the foot of the present invention is positioned as a new healthy food, it is processed as a symbolic food of the abandoned pig legs, so that all the parts of the pig can be served as food, so that the effect of the improvement of the dietary culture can be expected do.
약초족발, 해양성심층수, 육수, 뽕나무뿌리, 오미자, 장족고기, 감초, 단족껍질,  Herbal foot, marine deep seawater, broth, mulberry roots, omija, long-bred meat, licorice,

Description

약초성분함유 족발과 이의 가공방법 {The pettitoes which have contained some components of medical plants, thereof its cooking method}[0001] The present invention relates to a herbal composition comprising at least one herbal composition,
본 발명은 음식분야의 요리분야에 속하는 음식가공에 관한 것으로, 음식을 요리할 때 보다 맛과 숙성과 가공으로 많은 이들에게 입맛을 돋우어주는 가공하는 방법이며 주로 주방에서 행하는 음식요리분야로서 전문적으로 행하는 음식분야의 가공기술이기도 하다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to food processing belonging to the cooking field of the food field. More particularly, the present invention relates to a method of processing food that tastes many people by taste, aging and processing, It is also a processing technology in food sector.
많은 음식가공에서 모두 음식으로 제공되는 것이 대부분이나 본 요리방법은 직접 가공하여 식품으로 제공되는 것이 아니라 한 식품의 맛과 부드러움을 위해 스스로 버려지면서 자체성분이 가공하고자 하는 음식에 향이나 맛으로 공여하는 소멸성재료와 이 소멸성재료로부터 받아지는 향이나 추출물이 대상음식에 침투하여 전이시키는 재료의 가공 등에 속한 기술분야이기도 하다.In many food processing, most of them are provided as food, but this cooking method is not provided as a food by direct processing, but rather is left as it is for the taste and softness of a food, It is also a technical field belonging to the decaying material and the processing of the material which permeates the target food and the fragrance or extract received from the decaying material.
본 기술의 배경은 음식가공에서 양념류에 관한 지식을 응용하여 양념대신에 약초에 함유된 특수성분을 가공하고자 하는 품목에 전이시키는 가공기술로서 전이시키고자 하는 음식에 합당한 향이나 특수성분을 적정하게 함유되도록 하는 가공기술과 양파껍질색상을 띄우게 하는 염색기술 등을 배경으로 하는 요리분야이다.The background of this technology is to apply the knowledge of condiments in food processing to substitute the special ingredients contained in the herbs as the processing technology to transfer them to the items to be processed. It is a cooking field based on the processing technology to make it and the dyeing technique to make the color of the onion peel off.
일반적으로 요리분야의 기술은 기름을 사용하여 찌거나 튀기거나 하여 부드럽고 졸깃하게 요리한 것이 통례이나 본 가공기술은 약초라는 식물이 함유하고 있는 특수성분을 전이시키는 방법으로 함유된 성분을 추출하여 원하는 재료가 적절하게 흡수하도록 하는 기술을 배경으로 하는 것이 다르다.In general, the cooking technique is usually made by cooking or oiling the oil with a soft and resilient, but this processing technique is a method of transferring the special ingredients contained in the herb, To be absorbed appropriately.
본 발명이 해결해야 할 과제는 음식의 가공에서 특수성분을 다른 식품으로 함유되었던 성분을 고스란히 전이시키는 요리기술의 정립이며 가장 합당하게 가공해야 하는 조건과 방식의 개발이며 이러한 방법은 맛을 통하여 완전하게 이전시키는 이전기술의 개발 등을 과제로 하는 것이다,The problem to be solved by the present invention is the development of a cooking technique which completely transforms the ingredients contained in the food into the special ingredients in the processing of the other foods and the development of the conditions and the methods which are most suitably processed, And development of previous technology to transfer,
이러한 전이재료들이 서로 길항작용이 없도록 선택하는 기술과 재료의 판별기술 등인데 서로 혼합되었을 때 독성을 일으키는 문제와 서로 엉키므로 발생되는 재료의 변형 등도 면밀하게 검토하여 식품으로 식후 복통 등이나 생명을 잃게 할 수 있는 점에 매우 신중하게 다루어야 하는 요리에 관한 과제라는 것이 특징이다.These transfer materials are selected so that they do not have antagonistic effect and the technology of material discrimination. When they are mixed with each other, toxic substances are mutually tangled and the material is deformed. It is characterized by the task of cooking which should be treated very carefully in what can be done.
본 발명의 족발이 전이하고자 하는 성분으로 맛과 향을 개선시키면서 건강에 영향력을 가할 수 있다면 최근에 뜨고 있는 식품으로 곽광을 받으면서 매출이 향상되어 이 발명품을 취급하는 업소는 크게 매출이 신장되는 효과가 기대된다.If the foot of the present invention can improve the taste and aroma with the ingredient to be transposed and have an influence on the health, it is possible to improve the sales while receiving the light which is the rising food, and the business that treats the invention will greatly increase the sales It is expected.
일반 소비자들은 새로운 맛을 지닌 족발이란 음식을 즐겨 찾을 수 있는 계기가 되어 식도락을 즐기는 이들에게 또 다른 기호식품으로 정착되므로 인한 식도락 을 즐기는 이들에게 또 하나의 식품을 제공하는 효과도 기대된다.It is expected that general consumers will be able to enjoy food with new flavor and provide another food for those who enjoy gastronomy because it is settled as another favorite food for those who enjoy gastronomy.
지금까지 평범한 방법인 식수에 소금과 식품용 색소와 향료를 넣고 장작불로 끓인 솥에 돼지 족발을 삶은 후 삶은 장족고기는 뼈를 골라내면서 뼈를 제거한 단족껍질들을 장족고기 속에 넣어 둥글게 말아 장시간 숙성시키면서 서로 엉키도록 열을 가해 붙게 하여 잘게 썰어 접시에 담는 방법으로 조리해 왔다.Until now, salt, food coloring and flavoring have been put into drinking water, and boiled pork pork was cooked in a fire cooked in wood fire. Then, boiled pork meat was picked out of bones and removed bones from pork bones into round meat. It has been cooked by putting heat on the plate to make it tangled and then chopping it into a plate.
많은 이들이 이와 같이 하여 족발을 요리하는 것으로 알고 있었으며 늘 이렇게 하는 것만이 족발의 가공방법이며 이러한 방법 이외는 요리하지 않는 것으로 알려져 일상적으로 돼지발과 발목 등의 음식조제만으로 관행적으로 조리하여 왔으며 검붉은 색상을 발현시키기 위해 식용색소 등으로 발색시켜 왔고 심지어 저가판매를 위해 불량재료도 사용하는 등 위생상 난제가 많았다.Many people knew that they would cook their feet like this, and only doing this is the method of processing their feet. It is known that they do not cook other than these methods, and they have been routinely cooked with customary foods such as pigs and ankles. In order to develop color, it has been developed with food colors and many hygienic problems such as using defective materials even for low-priced sales.
이런 와중에 냄새에 예민한 일부 식도락가는 느끼한 맛으로 인해 과하게 먹을 때는 늘 불편함을 느껴 왔으며 이를 커버할 방법으로 양념을 여러 가지로 혼합하여 곁들이게 하였고 이로 인해 다양한 양념을 구사하던 중에 한방에서 사용하는 일반 약제들을 첨가하여 고유의 향과 즙액을 전이시키는 방법까지 개발하여 우리 주변에서 흔히 나물 등으로 사용되는 일반 약초들과 몇 가지 양념과 함께 사용하므로 맛을 향상시키는 방법과 동시에 건강에 유용한 방면으로 첨가방법을 구상하게 한 후 이의 실용을 위해 요리방법으로 정착하기에 이르렀다.In the meantime, some gourmers who are sensitive to the smell have felt the inconvenience when they overdosed due to the tastes they have experienced. By covering them with various methods of spices, they added various kinds of spices. As a result, To add a unique flavor and juice to the transition to develop methods to be used around the common herbs and herbs, such as a few herbs and some spices to be used together with the way to improve the taste and health as well as the addition method After the conception, it came to settle as a cooking method for its practical use.
족발가공방법에 첨가재료를 사용하기 시작하면서 많은 방법 중에 한방약초를 사용하였는데 한방약초 중에 우리 주변에 흔히 알려진 여성적인 알칼리재료인 뽕나무뿌리와 당귀와 구기자와 작약 및 오미자를 선택하여 돈육의 산성화를 중화시키므로 맛을 향상시키고 양념으로는 물엿과 생강과 대파와 양파껍질과 무 등을 추가하여 맛을 돋우면서 감미용으로 대추와 감초를 추가하고 간을 맞추기 위해 소금 일부와 6천 피피엠(ppm), 즉 염도 0.6%의 해양성심층수를 족발가공용 솥에 물로 채울 때 물 전체량의 3활 정도를 육수로 사용할 식수 6활과 혼합하여 삶을 솥에 채우고 상기 첨가약초와 양념과 감미료를 합한 량을 1활로 하는 용적비 계산으로 채운 탕에 족발을 90분간 삶는 동안 족발 육질에 첨가재료성분이 스며들도록 조리하며 가공하는 것이다.As we started to use the additive materials in the method of processing paws, we used oriental medicine herb in many ways. We chose the mulberry root, which is a feminine alkali material commonly known to us around us, and Angelica gigija, And add seasonings such as syrup, ginger, green onions, onion peel and radish to enhance flavor while adding jujube and licorice for ginseng and add a portion of salt and 6,000 ppm (ppm) When the marine deep-seated water of 0.6% in salinity is filled with water into the pot-processing pot, three bowls of the total amount of water are mixed with the six bowls of drinking water to be used as broth, and the life is filled in the pot, and the sum of the herb, the seasoning and the sweetener During the boiling for 90 minutes, the feet are cooked and processed so that the ingredient ingredients penetrate into the flesh meat.
소금 사용을 일부 제한하고 해양성심층수를 사용하는 것은 간을 맞추려는 것도 있으나 상기 해양성심층수에는 지하에 오랜 기간 안정된 각종 암반에서 스며든 미네랄이 다량 함유되어 있으므로 삶을 동안에 이러한 천연 미네랄도 모두 스며들게 하려는 것이다.There are some limitations on the use of salt and the use of oceanic deep seawater to match the liver, but the marine deep seawater contains a large amount of minerals that have been absorbed from various rock beds in the basement for a long period of time.
족발을 가공하는 방법에서 먼저 각 재료의 혼합방법은 본 발명의 족발을 삶을 가마솥에 채우는 재료의 배합비율도(도 1)에 열거된 바와 같이 지금까지 사용해 온 족발 삶을 열탕의 마련을 육수전량으로 하였으나 본 열탕은 식수를 부피로 환산하여 60%로 낮추고 해양성심층수를 30%로 보충할 때 소금도 보충하여 염도를 1.8%가 되게 하므로 종래의 3%보다 낮게 한 것은 약초의 성분에 영향을 주지 않도록 한 것이고, 약초와 양념 등의 넣는 량은 첨가재료에 따라 열거하면 부피환산으로 대파 1백분의 2, 즉 2%를 비롯하여 무 2%, 양파껍질 2%, 생강 0.6%, 뽕나무뿌리 0.4%, 오미자 0.3%, 팔각 0.3%, 작약 0.3%, 당귀 0.3%, 구기자 0.3%와 감미제로 물엿 0.4%, 대추 0.4%, 감초 0.4%와 육질연화를 위해 정종 0.3%를 첨가하므로 이들의 합계를 1백분의 1백(1백%)이 되도록 조정함으로써 오랜 기간 숙성되어 이온화 된 철분과 마그네슘과 망간과 세륨 및 기타 다수 종류의 심층암반 천연 미량광물질이 함유된 새로운 육수로 개발할 수 있었으며 양파껍질에서 추출되는 색소는 검붉은 색상으로 착색되는 족발로 가공될 수 있었다.In the method of processing paws, the mixing method of each material is the same as the mixing ratio of the material for filling the cauldron of the invention with the foot of the present invention (Fig. 1) . However, this hot water reduces the drinking water volume to 60%, and when supplementing the marine deep sea water with 30%, it replenishes salt to make the salinity become 1.8%, so lowering it to 3% than the conventional one affects the herbal composition 2%, 2%, 2% of onion skin, 0.6% of ginger, 0.4% of mulberry roots, 2% of onion skin, 0.3 percent, 0.3 percent, 0.3 percent, 0.3 percent, 0.3 percent, 0.3 percent, gougeo 0.3 percent, 0.4 percent, respectively, sweeteners 0.4 percent, jujube 0.4 percent, 100 ), It was possible to develop a new broth containing a long aged iron ion, magnesium, manganese, cerium and many other types of deep rock natural minerals, and the pigment extracted from the onion skin was pigmented in sword-red color It could be poked.
반섬들이 큰 솥에 부피로 환산하여 1백분율을 기준으로 식수는 60%, 해양성심층수는 30%, 약초로는 뽕나무뿌리 0.4%, 오미자 0.3%, 팔각 0.3%, 작약 0.3%, 당귀 0.3%, 구기자 0.3%로 세절 및 세척하여 솥에 담고, 양념으로는 대파 2%, 무 2%, 양파껍질 2%, 생강 0.6%와 감미제로 물엿 0.4%, 대추 0.4%, 감초 0.4%와 육질연화를 위해 정종 0.3%를 첨가한 합계 1백분의 1백(100%)을 담은 육수에 공판장에서 구입한 돼지족발을 생으로 넣고 90분간 고열로 삶았다,0.3%, 0.3%, 0.3%, 0.3%, 0.3%, 0.3%, and 0.3%, respectively, of drinking water, 60% for drinking water, 30% for deep seawater, 30% for mulberry roots, 0.3%, and cooked in a pan. The seasonings were 2%, 2%, 2%, 2%, 0.6% ginger, 0.4% juice, 0.4% jujube and 0.4% (100%), which was added with 0.3%, was put into the raw pork pork purchased from the dough. The pork pork was boiled for 90 minutes with high heat,
삶기를 마친 족발은 탕 속에서 건저 물기를 빼고 열을 발산시킨 후 큰 뼈는 빼어 내고 단족껍질들은 벗겨내어 고기 사이에 적절하게 끼우고 다리모양으로 둥글게 말아 줄로 묶어 약 60분간 섭씨30도 내외의 오븐에 넣고 엉겨 붙기를 기다렸다.After the boiling, the footbaths are removed from the bath and the heat is released. The large bones are taken out. The pebbles are peeled off and put together properly between the meats. The legs are wrapped round and round. The oven is about 30 degrees centigrade for about 60 minutes. I waited for it to get tangled.
한 식경을 경과한 뒤에 둥글게 마라놓은 족발을 세로로 놓고 세절하여 그릇에 담아 서빙을 하기 전의 육질의 외관은 은은한 약초냄새와 연한 밤색으로 족발의 고유성을 보여줄 때 먹음직한 외관을 지니면서 맛을 볼 때 구수하고 부드러우면서 단맛에 대추와 오미자 등의 향이 발산하며 구미를 돋우어 주었다.The appearance of the flesh before serving in a bowl with the paws standing vertically on a circle after passing through a restaurant has a smell of soft herbs and a light brown color that shows the uniqueness of the foot. Fragrant, soft and sweet, the fragrance of jujube and omija emit and gave a good feeling.
상기 가공방법을 순서로 열거하면 먼저 가마솥준비와 준비한 재료들을 세척하고 한방약초와 나무뿌리를 솥에 담을 수 있는 크기로 세절하여 육수와 해양성심층수로 채운 솥 속에 채워 넣고 가마솥과 재료담기와 끓이기를 할 수 있게 준비단계(제1공정)를 마쳤다.If you list the above methods in order, you should first prepare the cauldron and wash the prepared materials, fill it with a herb and herb and roots to a size that can be put in a pot, fill it with cauliflower, stuffed with cauliflower and boil (The first step).
준비단계(제1공정)가 완료되었으므로 재료를 담은 가마솥에 족발을 넣고 90분간 끓이기로 삶기를 하면서 족발이 탕 밖으로 나오지 않게 살피며 삶는 단계(제2단계)를 충실하게 수행하였다.After the preparatory stage (the first step) was completed, the feet were placed in a cauldron containing the ingredients, boiled for 90 minutes, boiled, and boiled so that the feet would not come out of the bath.
삶은 족발은 큰 뼈는 발라내고 단족의 작은 뼈는 껍질을 벗겨 뼈는 별도로 보관하고 껍질만 고기 덩어리사이에 끼어 넣고 다리모양으로 둥글게 말아 끈으로 묶어 오븐에 넣고 섭씨 30도 내외의 약한 열기로 숙성시켰는데 시간은 60분으로 하여 잘 굳혀 성형시키는 조리단계(제3공정)를 실행했다.The foot of the boar had a large bone, the tiny bones of the Tans were peeled, the bones were kept separately, the bones were cut into pieces of meat, the legs were rolled round and strapped and put into the oven and matured with a weak heat of about 30 degrees Celsius And a cooking step (third step) in which the cooking time is set to 60 minutes, and the food is hardened and molded.
상기 단계를 모두 완수하였으면 별도로 보관한 단족을 밑에 깔고 위에 얇게 썰어 놓은 족발편육을 예쁘게 갈아 서빙하면 완성단계(제4단계)로 성공한 것이다.If all of the above steps have been completed, you will be able to finish the step (step 4) if you clean the footbrows sliced thinly on the bottom of the separately stored tungs.
도 1은 본 발명의 족발을 삶을 가마솥에 채우는 재료의 배합비율도,BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing the mixing ratio of the material for filling the calf pot with the foot of the present invention,
도 2는 본 발명의 족발을 가공하는 가공순서별 가공공정도,Fig. 2 is a view showing a processing step for processing the foot of the present invention,
<부호에 대한 간단한 설명><Brief Description of Symbols>
제1공정 : 준비단계,Step 1: preparation step,
제2공정 : 삶는 단계,Second step: boiling step,
제3공정 : 조리단계Third Step: Cooking Step
제4단계 : 완성단계Step 4: Completion phase

Claims (2)

  1. 장시간 삶아 수육으로 제공되는 돼지족발음식에 있어서;For pork pork food served as a boil for a long time;
    가마솥에 식수와 염도 0.6%에 심층암반 천연 미네랄이 함유된 해양성심층수와, 생약재료로는 뽕나무뿌리와 오미자와 팔각과 작약과 당귀와 구기자와, 조미료로는 대파와 무와 양파껍질과 생강을 탕에 담아 혼합시키는 재료담기와 끓이기 준비를 하는 준비단계(제1공정)와In the cauldron, deep sea water containing deep minerals in the depths of 0.6% of drinking water and salt, and mulberry roots, mulberry roots, mulberry roots, octopus, octopus, peony, angelica and gugija as herbal medicine materials, as well as radish, radish and onion peel and ginger (Step 1) to prepare the material to be mixed and prepare for brewing
    상기 준비단계 탕에 돼지족발을 넣고 90분간 익히는 족발 넣기와 삶기를 실시하는 삶는 단계(제2공정)와 상기 삶는 단계 종료 후 삶아진 돼지족발을 건져내어 뼈를 추려내고 벗긴 단족껍질은 고깃덩어리 사이에 끼우고 둥글게 말아 섭씨 30도 오븐에 60분간 숙성시켜 성형시키는 조제하기와 숙성시키는 조리단계(제3공정)로 가공하여 족발편육으로 제조되는 것을 특징으로 하는 약초성분함유 족발The pigs are put in the prepared preparation bath for 90 minutes, and the boiled pork is boiled. The boiled pork boiled at the end of the boiling step is squeezed out. And the resulting mixture is processed into a preparation step in which the mixture is formed into a round shape by being aged in an oven at 30 DEG C for 60 minutes and then subjected to a cooking step (third step) in which the mixture is aged.
  2. 부피환산으로 60%의 식수와 30%의 해양성심층수로 혼합된 육수에 세절된 뽕나무뿌리 0.4%와 오미자 0.3%와 팔각 0.3%와 작약 0.3%와 당귀 0.3%와 구기자 0.3%의 한방약제와 대파 2%와 무 2%와 양파껍질 2%와 생강 0.6%의 조미재료와 물엿 0.4%와 대추 0.4%와 감초 0.4%의 감미재료와 정종 0.3%를 육질연화재료로 가마솥에 재료담기와 끓이기를 하는 준비단계(제1공정)를 거쳐In volume ratio, 60% of drinking water and 30% of marine deep water mixed with broth were 0.4%, 0.3%, 0.3%, 0.3%, 0.3%, 0.3% and 0.3% 2% of onion skin, 0.6% of onion skin and 0.6% of ginger, 0.4% of starch syrup, 0.4% of jujube and 0.4% of licorice and 0.3% of syrup. After the step (first step)
    돼지족발을 생체로 넣는 족발 넣기와 90분간 끓이기로 삶는 단계(제2공정)로 조리된 돼지족발을 건져내어 뼈를 제거한 육질을 껍질에 쌓고 둥글게 말아 상온 또는 섭씨 30도에 60분간 굳혀 조제하기와 숙성시키기 조리단계(제3공정)로 성형시켜 편육으로 제조되는 것을 특징으로 하는 약초성분함유 족발가공방법Pork paws are put into the living body by putting pork feet and brewing for 90 minutes (2nd step), and the pork pork feet are cooked by removing the bones are removed from the skin to build a round and rolled at room temperature or 30 degrees Celsius for 60 minutes, (3) to be aged and formed into a pork meat.
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