KR101174567B1 - Method for manufacturing Ogapi seasoning pig's pettitoes and Ogapi seasoning pig's manufactured by the same - Google Patents
Method for manufacturing Ogapi seasoning pig's pettitoes and Ogapi seasoning pig's manufactured by the same Download PDFInfo
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Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
본 발명은 오가피 양념족발 제조방법 및 그에 의하여 제조되는 오가피 양념족발에 관한 것이다. 이중 오가피 양념족발 제조방법은, 용기에 물 20000 중량부를 넣고, 오가피 100~200 중량부와, 산마 150~350 중량부와, 대추 30~50 중량부와, 감초 15~45 중량부와, 엄나무 25~55 중량부와, 양념조성물을 넣어 오가피양념 혼합물을 제조하는 단계(S1); 상기 오가피양념 혼합물에 족발 10000~16000중량부를 넣고, 1시간 30분~3시간 범위에서 삶는 단계(S2) 및 상기 삶아진 족발을 꺼내어 상온에서 냉각시키는 단계(S3);를 포함하는 것을 특징으로 한다.The present invention relates to a method for preparing a seasoned marinated pig leg and a seasoned marinated pig leg. The method for producing a double-pigtail seasoned pig feet, 20000 parts by weight of water in a container, 100-200 parts by weight of ogapi, 150-350 parts by weight of horseshoe, 30-50 parts by weight of jujube, 15-45 parts by weight of licorice, oak 25 55 parts by weight and putting a seasoning composition to prepare an ogapi spice mixture (S1); Put the pig feet 10000 ~ 16000 parts by weight in the mixture seasoning, boiled in a range of 1 hour 30 minutes ~ 3 hours (S2) and take out the boiled pig feet to cool at room temperature (S3); characterized in that it comprises a; .
Description
본 발명은 오가피를 이용하여 돼지 특유의 역겨운 잡내를 제거할 수 있고, 향미가 우수하고 질감(육질)이 우수한 오가피 양념족발 제조방법 및 그에 의하여 제조되는 오가피 양념족발에 관한 것이다.The present invention relates to a method for preparing a marinated marinated pig's feet, which can remove the disgusting peculiarities of pigs by using the scabies, and has excellent flavor and texture (flesh), and a scabies marinated pork feet produced thereby.
돼지의 부산물인 족발은, 젤라틴 성분이 풍부하여 피부미용과 노화방지에 효과가 있으며, 모유 분비를 촉진하는 작용을 하므로 임산부와 수유부에게 좋으며, 메티오닌(methionine)이라는 아미노산이 들어 있어 간을 강하게 하므로 알코올 해독과 숙취예방에 효과가 있고, 납ㆍ수은 등의 중금속 중독 시 독소를 체외로 배출하는 효과가 있는 것으로 알려져 있다. 이러한 족발을 조리하기 위하여, 먼저 족발을 물로 세척하고 털과 굽을 제거한 다음 마늘, 생강, 양파, 파, 설탕, 화학조미료 등의 양념과 함께 용기에 넣고 삶아서 조리한다. Pig's by-products pig feet are rich in gelatin, which is effective for skin care and anti-aging, and it is good for pregnant and lactating women because it promotes secretion of breast milk, and it contains amino acid called methionine to strengthen the liver. It is known to be effective in detoxification and hangover prevention, and toxins are released into the body when heavy metal poisoning such as lead and mercury is released. In order to cook such hog hog, the hog hog is first washed with water, hair and heel removed, and then boiled in a container with seasonings such as garlic, ginger, onions, green onions, sugar, and chemical seasonings.
그러나 돼지족발은 돼지 특유의 역한 잡내가 심하게 나기 때문에, 양념을 하여 조리를 하더라도 돼지 잡내를 완전히 제거하는 것이 어려웠으며, 껍질부분은 질기고 살코기는 퍽퍽하여 질감이 떨어졌고, 이에 따라 취식자에게 거부감을 주게 되어 음식물 쓰레기로 처리되는 경우가 많았다. However, because pig hog is very bad, it is difficult to completely remove pigs even when seasoned, and the skin is tough and the lean meat is dull. In many cases, food waste was given.
이를 개선하기 위해 다양한 다른 향신료나 술을 첨가하여 돼지의 역한 잡내를 제거하고 육질 개선을 시도하고 있으나, 그 효과가 미흡하여 상기의 문제점들을 충분히 개선하지 못하였다라는 문제점이 있었다. In order to improve this, various other spices or liquor are added to remove the mischief of pigs and improve meat quality, but the effect is insufficient, and there was a problem that the above problems were not sufficiently improved.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 돼지 특유의 역한 잡내를 완벽하게 제거할 수 있고, 향미가 우수함과 동시에 질감(육질)이 우수하며, 돼지고기를 싫어하는 사람들도 맛있게 섭취할 수 있는 오가피 양념족발 제조방법 및 그에 의하여 제조되는 오가피 양념족발을 제공하는 것을 목적으로 한다. The present invention has been made in order to solve the above problems, it can completely eliminate the inherent mischief of pigs, excellent flavor and texture (meat) at the same time, people who do not like pork delicious It is an object of the present invention to provide a method for preparing the organza marinated pig feet and the organza marinated pig feet produced thereby.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 오가피 양념족발 제조방법은, 용기에 물 20000 중량부를 넣고, 오가피 100~200 중량부와, 산마 150~350 중량부와, 대추 30~50 중량부와, 감초 15~45 중량부와, 엄나무 25~55 중량부와, 양념조성물을 넣어 오가피양념 혼합물을 제조하는 단계(S1); 상기 오가피양념 혼합물에 족발 10000~16000중량부를 넣고, 1시간 30분~3시간 범위에서 삶되, 상기 족발에서 돼지 고유의 잡내가 배출될 수 있도록 끓기 시작하면 상기 용기로부터 뚜껑을 소정시간동안 열어놓는 단계(S2); 및 상기 삶아진 족발을 꺼내어 상온에서 냉각시키는 단계(S3);를 포함하고; 상기 양념조성물은, 생강 30~70 중량부와, 대파 100~300 중량부와, 간장 200~400 중량부로 이루어지는 것;을 특징으로 한다. 이때, 감자 100~450 중량부 및 무 400~800 중량부를 더 부가하는 것이 바람직하다.In order to achieve the above object, the method for preparing the organza marinated pig feet according to the present invention, 20000 parts by weight of water in a container, 100-200 parts by weight of the organ, 150-350 parts by weight of wild horse, 30-50 parts by weight of jujube And, 15 to 45 parts by weight licorice, 25 to 55 parts by weight of the oak tree, and putting the seasoning composition to prepare the sorghum spice mixture (S1); Put the pig feet 10000 ~ 16000 parts by weight in the ogapi spice mixture, boiled in the range of 1 hour 30 minutes to 3 hours, when boiling starts to discharge the pig's inherent miso from the pig feet, opening the lid from the container for a predetermined time (S2); And removing the boiled pig feet and cooling them at room temperature (S3); The seasoning composition, consisting of 30 to 70 parts by weight of ginger, 100 to 300 parts by weight of leek, and 200 to 400 parts by weight of soy sauce; At this time, it is preferable to further add 100 to 450 parts by weight of potato and 400 to 800 parts by weight of radish.
본 발명에 있어서, 상기 단계(S2)에 있어서, 상기 용기에 뚜껑을 10~30분동안 열어서 삶다가. 이후 상기 뚜껑을 용기에 닫고 삶는 것을 특징으로 한다.In the present invention, in the step (S2), the lid is boiled by opening the lid for 10-30 minutes. After that, the lid is closed and boiled.
삭제delete
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 오가피 양념족발은, 청구항 제1항, 제2항 및 제4항중 어느 한 항의 방법에 의하여 제조되는 것을 특징으로 한다.In order to achieve the object as described above, the organza seasoning pig feet according to the present invention is characterized by being prepared by the method of any one of claims 1, 2 and 4.
본원에 따르면, 돼지 특유의 역한 잡내가 나지 않고, 향미가 우수하며 질감이 좋고, 맛이 좋으며 색깔이 좋은 오가피 양념족발을 제조할 수 있다. According to the present application, it is possible to produce a staple pig feet that do not have a unique inverse catch, excellent flavor, good texture, good taste, and good color.
또한 제조된 오가피 양념족발은 보관성이 우수하여, 냉장실에서 오랜시간동안 보관하더라도 향미, 질감, 맛, 색깔을 유지할 수 있다라는 작용, 효과가 있다. In addition, the prepared Ogapi spice pig feet have excellent storage properties, and even if they are stored for a long time in the refrigerating chamber, they can maintain the flavor, texture, taste and color.
이하, 본 발명에 따른 오가피 양념족발 제조방법 및 그에 의하여 제조되는 오가피 양념족발을 상세히 설명한다. Hereinafter, a method for preparing the marinated marinated pig feet according to the present invention and the marinated marinated pig feet produced thereby will be described in detail.
본 발명은 돼지의 부산물인 족발을 오가피와 양념재료와 혼합하여 오가피 양념족발을 제조한다. The present invention is to prepare a pig seasoning seasoned pig feet by mixing pig pig's by-products pork feet and seasoning ingredients.
돼지의 부산물인 족발은, 젤라틴 성분이 풍부하여 피부미용과 노화방지에 효과가 있으며, 모유 분비를 촉진하는 작용을 하므로 임산부와 수유부에게 좋으며, 메티오닌 아미노산이 들어 있어 간을 강하게 하므로 알코올 해독과 숙취예방에 효과가 있고, 납ㆍ수은 등의 중금속 중독 시 독소를 체외로 배출하는 효과가 있는 것으로 알다. 그러나 족발은 돼지 특유의 역한 잡내가 심하게 나는 부위이기 때문에, 양념을 제대로 하지 못할 경우 잡내에 의하여 섭취하기가 매우 곤란하였다.Pig's by-product is rich in gelatin, which is effective for skin beauty and anti-aging. It is good for pregnant and lactating mothers because it promotes the secretion of breast milk. It contains methionine amino acid, which makes the liver stronger. It is effective for the heavy metal poisoning such as lead and mercury. However, pig's feet are a site of severe incidence of pigs, so it is very difficult to ingest them by ingestion if seasoning is not done properly.
이에 본 발명에서는 족발 자체에서 나는 역한 잡내를 완전히 제거하고, 더 나아가 향미가 우수하고 질감이 우수하여 많은 사람들이 즐겨 섭취할 수 있도록 하는 오가피 양념족발을 제조한다. Therefore, the present invention completely removes miserable mischief from the hog itself, and furthermore, manufactures a seasoning pig feet that can be enjoyed by many people because of its excellent flavor and excellent texture.
이하, 본 발명에 따른 오가피 양념족발의 제조방법을 상세히 설명한다. Hereinafter, a method for preparing a marinated marinated pigtail according to the present invention will be described in detail.
먼저 커다란 용기에 물 20000 중량부를 넣고, 오가피 100~200 중량부와, 산마 150~350 중량부와, 감자 100~450 중량부와, 대추 30~50 중량부와, 감초 15~45 중량부와, 엄나무 25~55 중량부와, 무 400~800 중량부와, 양념조성물을 넣어 오가피양념 혼합물을 제조하는 단계(S1)를 수행한다. 이때 양념조성물은, 생강 30~70 중량부와, 대파 100~300 중량부와, 간장 200~400 중량부로 이루어진다. First, put 20000 parts by weight of water in a large container, 100-200 parts by weight of Ogapi, 150-350 parts by weight of horses, 100-450 parts by weight of potatoes, 30-50 parts by weight of jujube, 15-45 parts by weight of licorice, 25 to 55 parts by weight of the oak, 400 to 800 parts by weight of radish, seasoning composition is added to perform the step (S1) to prepare a mixture of seasoning. At this time, the spice composition is composed of 30 to 70 parts by weight of ginger, 100 to 300 parts by weight of leek, and 200 to 400 parts by weight of soy sauce.
오가피는, 돼지 고유의 잡내를 제거함과 동시에 오가피 특유의 향미를 발생시킨다. 이러한 오가피는 간과 신장의 기운을 보하며, 힘줄과 뼈를 튼튼하게 하므로 사지마비, 구련, 허리와 무릎의 연약증상, 하지무력감, 골절상, 타박상, 부종 등을 완화하는데 쓰인다. 또한 약리작용으로 면역증강, 항산화, 항피로, 항고온, 항자극작용, 내분비기능조절, 혈압조절, 항방사능, 해독작용 등이 있다. 이러한 오가피는 깨끗이 씻어 사용한다. 이때 오가피를 100중량부 이하로 사용하면 돼지 잡내가 완전히 제거되지 않음과 동시에 오가피향을 기대할 수 없고, 200 중량부 이상일 경우 제조되는 족발에 쓴 맛이 베인다. Ogapi removes the inherent scoop of pig and at the same time produces the peculiar flavor. These organs protect the liver and kidneys, and strengthen tendons and bones, which are used to relieve limb paralysis, coughing, weakness in the lower back and knees, lower limbs, fractures, bruises, and swelling. In addition, pharmacological action is immune enhancement, antioxidant, anti-fatigue, anti-high temperature, anti-irritant action, endocrine function control, blood pressure control, anti-radioactivity, detoxification. Wash these organs clean. At this time, if you use less than 100 parts by weight of the pig scavenger is not completely removed and at the same time can not expect the aroma, and if more than 200 parts by weight, the bitter taste is cut on the produced pork feet.
산마는, 육질이 쫀득하고 탄력이 있도록 질감을 향상시키며, 뮤신이라는 단백질 성분이 풍부하여 위를 보호하고, 두뇌 발달을 촉진하며, 혈압을 내리게 하는 효능을 지지며, 식용증진의 효능이 있다. 이러한 산마는 얇게 슬라이스하여 사용된다. 이때 산마를 150~350 중량부를 벗어나게 사용하면, 제조되는 족발의 육질이 탄력이 없게 되어 쫀득함을 잃게 된다. The horses, which improve the texture so that the flesh is chewy and elastic, rich in protein, mucin, protects the stomach, promotes brain development, lowers blood pressure, and has the effect of increasing food intake. These horses are used in thin slices. At this time, if you use 150 to 350 parts by weight off the horse, the meat produced will not be elastic and lose the sense.
감자는, 제조되는 족발이 고소한 맛을 나게끔 하는 것으로서, 얇게 슬라이스하여 사용된다. 이때 감자를 100 이하로 사용하면 제조되는 족발에서 고소한 맛을 기대할 수 없고, 450 중량부 이상을 사용하면 텁텁한 맛이 증가된다. Potatoes are sliced and used to make the produced pork feet taste sweet. At this time, if you use less than 100 potatoes can not expect the savory taste in the produced pig feet, if you use more than 450 parts by weight, the taste is increased.
대추는, 특유의 단맛이 있으며, 비타민, 폴라보노이드. 미네랄, 베타카로틴 등 함량이 높고, 다른 약재를 완충시켜준다. 이때 대추를 30 중량부 이하로 사용하면, 다른 성분과의 완충을 기대하기가 어렵고, 50 중량부 이상을 사용하면 제조되는 족발에 단맛이 심하게 느껴진다. Jujube has a distinctive sweetness, vitamins and polaronoids. It is high in minerals and beta-carotene, and buffers other medicines. In this case, when the jujube is used in an amount of 30 parts by weight or less, it is difficult to expect a buffer with other components, and when 50 parts by weight or more is used, the sweetness is severely felt in the produced pork feet.
감초는, 향기가 좋으며, 쓴약을 달게 하여 먹기 좋게 하고, 약의 독성을 풀어줌과 동시에 기침과 담을 삭인다. 특히 식중독이나 갖가지 약물중독, 항암 제독을 푸는데 탁월하다. 이러한 감초는 세균으로 인한 독에도 중화작용 및 해독작용에도 사용된다. 이때 감초를 15 중량부 이하로 사용하면 제조되는 족발에서 감초 특유의 향기가 나지 않고, 45 중량부 이상을 사용하면 단맛이 심하게 느껴진다.Licorice is scented, sweetened with bitter medicine to make it easier to eat, while releasing the drug's toxicity, and coughing and sputum. In particular, it is excellent for solving food poisoning, various drug addictions, and anti-cancer poisoning. The licorice is used for the poison caused by bacteria and also for neutralization and detoxification. At this time, if licorice is used in an amount of 15 parts by weight or less, the licorice peculiar aroma is not emitted from the produced jokbal, and when 45 parts by weight or more is used, the sweetness is severely felt.
엄나무는, 관절염, 근육통, 신경통, 신허요통 등에서 통증완화의 효과가 있고, 기침 및 가래를 방지하고, 피부병 예방효과가 있다. 이때 엄나무를 25~55 중량부를 벗어나게 사용하면, 제조되는 족발의 육질이 탄력이 없게 되어 쫀득함을 잃게 된다. The oak tree has pain-relieving effects in arthritis, muscle pain, neuralgia, renal back pain, etc., prevents coughing and sputum, and prevents skin diseases. At this time, if you use the 25 ~ 55 parts by weight of the oak tree, the meat quality of the produced hogfoot becomes elastic and loses the sense.
무는 제조되는 족발이 텁텁하지 않고 깔금한 맛이 나도록 한다. 이러한 무는 통째로 사용된다. 이때 무를 400 중량부 이하 또는 800 중량부 이상을 사용하면 제조되는 족발에서 텁텁한 맛과 함께 단맛이 강하게 난다.The radish is made so that the jokbal that is produced is not rustiness but tastes solid. These radishes are used whole. At this time, if you use 400 parts by weight or less or more than 800 parts by weight of radish in the produced pork feet with a strong taste and strong sweetness.
양념조성물은, 생강, 대파, 간장으로 구성되어 돼지 고유의 잡내를 다시한번 제거함과 동시에, 제조되는 오가피 양념족발의 간을 맞춘다. 이러한 양념조성물은 섭취자의 취향에 따라 적절히 사용된다.The seasoning composition consists of ginger, green onion, and soy sauce to remove the pig's unique stalks once again, and at the same time, it matches the seasoning of the marinated pork feet. These seasoning compositions are suitably used depending on the taste of the intaker.
상기한 오가피, 산마, 감자, 대추, 감초, 엄나무는, 상호 어우러져 돼지 고유의 잡내를 제거할 뿐만 아니라, 제조되는 오가피 양념족발에 향미가 발생되도록 하고 쫄깃한 질감을 가지도록 한다. 또한 대추, 감초, 엄나무는, 오가피 양념족발에 영양소를 강화활 뿐만 아니라, 향미를 더욱 향상시킨다. Ogapi, yam, potato, jujube, licorice, and oak are not only mutually eliminates the inherent miscellaneous pigs, but also allows the flavor to be produced and to have a chewy texture. Jujube, licorice, and oak also enhance the flavor as well as enhance the nutrients in the seasoned pork feet.
다음, 오가피양념 혼합물에 족발 10000~16000중량부, 더욱 바람직하게는 12000 중량부를 넣고 1시간 30분~3시간 범위, 더욱 바람직하게는 2시간동안 삶는 단계(S2)를 수행한다. Next, 10000 to 16000 parts by weight, more preferably 12000 parts by weight of the organo seasoning mixture, and boiled for 1 hour 30 minutes to 3 hours, more preferably 2 hours (S2) is carried out.
상기한 족발은 털 및 굽을 제거하고, 깨끗이 세척하여 반으로 가른다. 이때 가르는 방향은 무릎 방향에서 발굽 방향으로 세로로 자르는 것이, 가로방향으로 자르는 것보다 요리시 오가피향 및 양념이 잘 베이도록 하는데 유리하다. The hog hok removes hair and heel, and is washed and cut in half. At this time, the cutting direction is to cut vertically from the knee direction to the hoof direction, it is advantageous to make the ogapi flavor and seasoning well during cooking than cutting in the horizontal direction.
단계(S2)에 있어서, 족발을 삶는 도중에 돼지 고유의 잡내가 배출될 수 있도록 끓기 시작하면 용기로부터 뚜껑을 잠시 열어놓고, 소정의 시간이 지나면 뚜껑을 닫는다. 예를 들면, 단계(S2)에서 2시간동안 삶을 경우, 용기에 뚜껑을 20분동안 열어서 끊인 후, 이후 1시간 40분동안 뚜껑을 닫고 끓인다. In step S2, when boiling starts to boil out the pig's inherent muck in the course of boiling the pig's feet, the lid is opened for a while and the lid is closed after a predetermined time. For example, when boiled for 2 hours in the step (S2), open the lid in the container for 20 minutes to cut off, then close the lid for 1 hour 40 minutes and boil.
단계(S2)에 있어서, 삶는 시간을 1시간 30 분 이내로 할 경우, 족발에 오가피향 및 양념이 충분히 베어나지 못하게 되고 돼지 냄새를 완전히 없애지 못한다. 그리고 3시간 이상 삶을 경우, 육질이 흐물흐물해져 쫄깃한 질감이 사라지고, 양념이 진하게 베어 오히려 향미가 없어진다. In the step S2, when the boiling time is within 1 hour and 30 minutes, the organoflavor and seasonings are not sufficiently peeled off in the pig feet and the smell of pigs is not completely eliminated. If you boil it for more than 3 hours, the meat becomes muggy and the chewy texture disappears.
다음, 삶아진 족발을 꺼내어 상온에서 냉각시키는 단계(S3)를 수행함으로써, 오가피 양념족발을 완성한다. 이렇게 완성된 오가피 양념족발은 편육으로 잘라서 섭취하게 된다.Next, take out the boiled pig's feet and perform the step (S3) of cooling at room temperature, to complete the organ pig seasoning pig feet. The finished Ogapi seasoned pig feet are cut into pieces and consumed.
상기한 방법에 의하여 제조되는 오가피 양념족발은, 돼지 고유의 잡내가 완전히 제거되고, 은은한 오가피향이 베어나온다. 따라서 향미가 풍부하고, 또한 질감이 쫄깃하고 탄력이 있다. 이에 따라 돼지고기를 싫어하는 사람들도 맛있게 섭취할 수 있고, 많은 양을 섭취하더라도 느끼함이 전혀 없다. Ogapi seasoned pig feet produced by the above-described method, the inherent miscellaneous pigs are completely removed, and the faint scent of scabies comes out. It is therefore rich in flavor, chewy and elastic. Accordingly, people who do not like pork can eat delicious, even if you eat a large amount of no feeling at all.
이하, 본 발명을 하기 실시예를 들어 보다 상세하게 설명하기로 하되, 본 발명이 하기 실시예로만 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.
실시예 1Example 1
물 20kg에 오가피 100g, 산마 250g, 감자 300g, 대추 40g, 감초 30g, 엄나무 40g, 무 600g를 넣고, 양념조성물을 더 넣어 오가피양념 혼합물을 제조한다. 이때, 양념조성물은, 생강 50g, 대파 150g, 간장 300g 로 이루어진다. In 20 kg of water, 100 g of ogapi, 250 g of horses, 300 g of potatoes, 40 g of jujube, 30 g of licorice, 40 g of oak, 600 g of radish are added, and an additional seasoning composition is added to prepare an ogapi spice mixture. At this time, the seasoning composition is made of ginger 50g, leek 150g, soy sauce 300g.
이와 별도로, 2kg의 족발 6개를 마련한 후, 족발에서 털 및 굽을 제거한 후 깨끗이 세척하여 반으로 가른다. 이때 가르는 방향은 무릅 방향에서 발굽 방향으로 세로로 가른다. Separately, after preparing 6 piglets of 2kg, after removing the hair and heel from the pig feet, washed cleanly and cut in half. At this time, the direction to cut vertically from the knee direction to the hoof direction.
상기한 오가피양념 혼합물에, 준비한 족발 6개를 넣고, 2시간동안 삶는다. 그리고 삶아진 족발을 상온에서 냉각시켜 오가피 양념족발을 완성한다.In the above-mentioned organo spice mixture, 6 prepared pig feet are boiled for 2 hours. And the boiled pig feet are cooled at room temperature to complete the organ sauce.
실시예 2Example 2
오가피양념을 혼합하는 단계에서, 오가피를 200g 첨가한 것을 제외하고, 실시예 1과 동일한 방법에 따라 실시하여 오가피 양념족발을 제조하였다. In the step of mixing the marinade, except that 200g of ooga was added, the same procedure as in Example 1 was carried out to prepare a marinade seasoning pig feet.
실시예 3Example 3
오가피양념을 혼합하는 단계에서, 산마와 감자를 제외하고, 실시예 1과 동일한 방법에 따라 실시하여 오가피 양념족발을 제조하였다. In the step of mixing the marinade, except for horses and potatoes, was carried out in the same manner as in Example 1 to prepare a marinade marinated pig feet.
실시예 4Example 4
오가피양념을 혼합하는 단계에서, 산마 150g, 감자 150g을 첨가한 것을 제외하고, 실시예 1과 동일한 방법에 따라 실시하여 오가피 양념족발을 제조하였다. In the step of mixing the seasoning, it was carried out in the same manner as in Example 1, except that 150g of wild horse, 150g of potato was prepared, to prepare a seasoning pig feet.
실시예 5Example 5
오가피양념을 혼합하는 단계에서, 대추 50g, 감초 45g을 첨가한 것을 제외하고, 실시예 1과 동일한 방법에 따라 실시하여 오가피 양념족발을 제조하였다. In the step of mixing the marinade, except that 50g jujube, 45g licorice was added, was carried out in the same manner as in Example 1 to prepare a pilaf seasoning pig feet.
비교예Comparative example
오가피를 첨가하지 않은 것을 제외하고는, 실시예 1과 동일한 방법에 따라 양념족발을 제조하였다. Seasoning pig feet were prepared in the same manner as in Example 1, except that no agapi was added.
상기 실시예 1~5 에 따라 제조된 오가피 양념족발과, 비교예에 따라 제조된 양념족발을 관능요원 25명을 대상으로 관능 검사를 실시하고, 그 결과를 하기 표 1에 나타내었다.Sensory inspection was carried out on the organ sensory pig feet prepared in accordance with Examples 1 to 5 and the seasoned pig feet prepared according to the comparative example 25 people, and the results are shown in Table 1 below.
관능 품질은 향미, 질감, 맛, 색깔, 잡내의 강도를 종합하여 1 내지 5의 숫자로 표기하였고, 아주 좋음: 5, 좋음:4, 보통:3, 나쁨:2, 아주나쁨: 1로 구분하였고, 하기 표 1은 관능요원 25명의 평균값을 나타낸 것이다.Sensory quality was expressed as a number from 1 to 5, combining flavor, texture, taste, color, and intensity of the squirt, and classified as Very Good: 5, Good: 4, Moderate: 3, Bad: 2, Very Bad: 1. , Table 1 shows the average value of 25 sensory personnel.
상기 표 1의 관능검사 결과에서 알 수 있듯이, 실시예 1 내지 5에 따라 제조된 오가피 양념족발은 비교예 1의 양념족발에 비하여, 돼지 특유의 역한 잡내가 나지 않고, 향미가 우수하며 질감이 우수하고, 맛이 좋으며 색깔이 좋다라는 것을 확인할 수 있었다.As can be seen from the sensory test results of Table 1, compared to the seasoning pig feet prepared in Examples 1 to 5, compared to the seasoning pig feet of Comparative Example 1, pigs do not have the inherent inherent miscellaneous, excellent flavor and excellent texture I could confirm that the taste is good and the color is good.
또한 상기 실시예 1-5 및 비교예 1에 따른 오가피 양념족발의 0℃의 냉장실에서의 보관 안정성을 평가하였다. 그 결과, 실시예 1-5의 경우에는 오가피 양념족발의 향미, 질감, 맛 및 색깔이 비교예 1의 양념족발에 비하여 오랫동안 유지된다라는 것을 알 수 있었다.In addition, the storage stability of the Ogapi spice pig feet according to Example 1-5 and Comparative Example 1 in the refrigerator at 0 ℃. As a result, in the case of Example 1-5, it was found that the flavor, texture, taste and color of the seasoning pigtail were kept longer than the seasoning pig feet of Comparative Example 1.
본 발명은 예시된 일 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다.
Although the present invention has been described with reference to one illustrated embodiment, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible.
Claims (5)
상기 오가피양념 혼합물에 족발 10000~16000중량부를 넣고, 1시간 30분~3시간 범위에서 삶되, 상기 족발에서 돼지 고유의 잡내가 배출될 수 있도록 끓기 시작하면 상기 용기로부터 뚜껑을 소정시간동안 열어놓는 단계(S2); 및
상기 삶아진 족발을 꺼내어 상온에서 냉각시키는 단계(S3);를 포함하고;
상기 양념조성물은, 생강 30~70 중량부와, 대파 100~300 중량부와, 간장 200~400 중량부로 이루어지는 것;을 특징으로 하는 오가피 양념족발 제조방법.20000 parts by weight of water in a container, 100-200 parts by weight of ogapi, 150-350 parts by weight of horseshoe, 30-50 parts by weight of jujube, 15-45 parts by weight of licorice, 25-55 parts by weight of oak, seasoning composition Step to prepare a cinnamon spice mixture (S1);
Put 10000 to 16000 parts by weight of the pork seasoning mixture, boiled in the range of 1 hour 30 minutes to 3 hours, and when boiling starts to discharge the pig's inherent miso from the pig feet, opening the lid from the container for a predetermined time (S2); And
Removing the boiled pig feet and cooling them at room temperature (S3); including;
The seasoning composition is made of 30 to 70 parts by weight of ginger, 100 to 300 parts by weight of soybeans, and 200 to 400 parts by weight of soy sauce;
감자 100~450 중량부 및 무 400~800 중량부를 더 부가하는 것을 특징으로 하는 오가피 양념족발 제조방법.The method of claim 1,
100-450 parts by weight of potatoes and 400-800 parts by weight of radish, seasoning method for manufacturing seasoning pig feet.
상기 용기에 뚜껑을 10~30분동안 열어서 삶다가. 이후 상기 뚜껑을 용기에 닫고 삶는 것을 특징으로 하는 오가피 양념족발 제조방법.The method according to claim 1, wherein in step S2,
Boil the lid open for 10-30 minutes. After the lid is closed in a container boiled seasoning seasoning method of pigtail.
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