KR101203769B1 - Korea style meatball and the method for manufacturing the same - Google Patents

Abstract

PURPOSE: A meat patty composition without the unique bad smell of pork, and a producing method thereof are provided to improve the chewy texture of the composition. CONSTITUTION: A producing method of a meat patty composition comprises the following steps: mincing pork, and mixing with black pepper powder and salt before low-temperature aging the mixture at 0-4 deg. C for 23-25 hours; mixing 60-80 parts of aged pork mixture by weight, 15-30 parts of pork fat by weight, 0.1-3 parts of onion by weight, 1-5 parts of onion by weight, 0.1-3 parts of carrot by weight, 1-5 parts of ginger by weight, 1-5 parts of Korean leek by weight, 0.1-1.5 parts of salt by weight, 0.1-1.5 parts of black pepper powder by weight, 3-10 parts of bean curd by weight, and 0.1-3 parts of bean curd dregs by weight; kneading the mixture, and molding the mixture into meat patty shapes; and coating the meat patties with flour and eggs before cooking at 140-160 deg. C.

Description

Dong-guk composition and its manufacturing method {KOREA STYLE MEATBALL AND THE METHOD FOR MANUFACTURING THE SAME}

The present invention relates to a gargle composition and a method for producing the same.

In general, the meatballs are made of meat, tofu, zucchini, green peppers, green onions, and other finely chopped vegetables, mixed together, flattened, and then flattened with flour and covered with eggs before the earthquake.

At this time, the meat flesh mainly used for the meatballs is used a lot of pork, because the pork is rich in high-quality protein and fat, DHA, vitamin B1, can be easily purchased and used.

However, in the case of pork, there is a problem that cannot be extended to a wider consumer group because the case of having a unique sense of smell and having a sense of rejection according to the tendency of the consumer occurs.

In addition, in the case of the main meat of the pork dongguk mainly used to remove the odor and oil components unique to the pork, in which case the problem that the meatballs have a thick taste.

Therefore, it was necessary to develop a dongle composition and a dongle production method capable of removing the characteristic stinginess of pork and having a chewy taste instead of a thick taste.

It is an object of the present invention to provide a composition and a method of producing a dongle, which is sued while the pork is mixed with ingredients such as pork oil in an appropriate ratio.

One aspect of the present invention, in order to solve the above-mentioned problems, 60 to 80 parts by weight of aged pork, 15 to 30 parts by weight of pork oil, 0.1 to 3 parts by weight of onion, 1 to 5 parts by weight of leek Parts, carrots 0.1 to 3 parts by weight, ginger 1 to 5 parts by weight, leek 1 to 5 parts by weight, salt 0.1 to 1.5 parts by weight, black pepper 0.1 to 1.5 parts by weight, tofu 3 to 10 parts by weight, bean curd 0.1 to 3 parts by weight It provides a round gleam composition comprising a part.

On the other hand, another aspect of the present invention, in order to solve the above problems, (a) finely chopped pork, mixed with pepper and salt and aged at low temperature from 0 ℃ to 4 ℃ 23 to 25 hours; (b) 60 to 80 parts by weight of pork aged in step (a), 15 to 30 parts by weight of pork oil, 0.1 to 3 parts by weight of onion, 1 to 5 parts by weight of green onion, 0.1 to 3 parts by weight of carrot, ginger 1 Mixing 5 to 5 parts by weight, leek 1 to 5 parts by weight, salt 0.1 to 1.5 parts by weight, black pepper 0.1 to 1.5 parts by weight, tofu 3 to 10 parts by weight, bean curd 0.1 to 3 parts by weight; (c) kneading the mixture in the step (b) to make a round shape of round shape; And (d) applying flour to the circular polka dot shape made in the step (c) and coating the egg water thereon and then blowing at a temperature of 140 ° C. to 160 ° C.

According to the present invention, the ingredients such as pork and pork oil are mixed in an appropriate ratio to provide a donggung composition and a method of producing a dongguksu sued and not smelling pork.

Hereinafter, embodiments and examples of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention.

It should be understood, however, that the present invention may be embodied in many different forms and is not limited to the embodiments and examples described herein.

Throughout this specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

Throughout this specification, when a step is located "before" or "after" another step, this includes not only when one step is directly associated with another step, but also when there is another step between the two steps. .

As used throughout this specification, the terms "about", "substantially", and the like, are used at, or in the vicinity of, numerical values when a manufacturing and material tolerance inherent in the meanings indicated are given and an understanding of the invention Accurate or absolute figures are used to help prevent unfair use by unscrupulous infringers.

As used throughout this specification, the terms "to (step)" or "step of" do not mean "step for".

Hereinafter, the embodiments will be described in more detail to be easily implemented by those skilled in the art.

Donggukrang composition according to an embodiment of the present invention, based on one roundanggu, aged 60 to 80 parts by weight, pork oil 15 to 30 parts by weight, onion 0.1 to 3 parts by weight, green onions 1 to 5 parts by weight, carrots 0.1 to 3 parts by weight, ginger 1 to 5 parts by weight, leek 1 to 5 parts by weight, salt 0.1 to 1.5 parts by weight, black pepper 0.1 to 1.5 parts by weight, tofu 3 to 10 parts by weight, bean curd 0.1 to 3 parts by weight .

Here, the aged pork is finely chopped pork, refers to pork matured at low temperature from 23 ℃ to 25 hours at 0 ℃ to 4 ℃ mixed with pepper and salt in order to remove the pork smell and soften the meat, When pork and pork oil are mixed at the above-mentioned ratios, they do not have a thorough taste and have a chewy taste. If the pork oil is mixed less than the above-mentioned ratio, the donggrang is a strong flavor, and when the pork oil is mixed a lot, the dongglang is greasy and tastes strong, so it is not preferable.

On the other hand, onions, green onions, carrots, ginger, leek is used finely chopped, it is particularly preferable to use the cut to 1 ~ 3mm leeks. This is to ensure that the vegetables are mixed well with pork and the like.

In addition, carrots, onions, green onions, ginger, leek, black pepper, salt to soften the meat flesh and juicy, and functions to remove pork roast. The reason why the ratio of carrot, onion, green onion, ginger, leek, black pepper, and salt are as described above is that the pork flavors such as carrots are removed under the above-mentioned ratio, while the inherent crisp taste and the delicious taste of pork This is because it is harmonized and gives a harmonious taste, but if it is out of the above-mentioned ratio, there is a problem that pork meat is lost but meat quality is hardened and the crispy and delicious taste of vegetables are lost.

Tofu, on the other hand, squeezes the water tightly and uses the bean curd and bean curd. Here, the tofu and bean curd plays a role of savory taste of round and squid, and when mixed in the above-mentioned ratio, it is combined with pork and various vegetables to give a harmonious taste. For reference, soy bean curd and bean curd balance the nutrition and energy required by the human body, which not only strengthens immunity but also has sufficient sugar and iron, and also contains essential amino acids that are easily lacking. It is the best material to match. In addition, soy is a complete food rich in protein, vitamins and minerals, and is effective in relieving osteoporosis, kidney disease and menopausal symptoms.

Dong-guk composition according to an embodiment of the present invention described above is a material that is mixed with a suitable ratio of pork and pork oil, and is succulent while not smelling pork, there is an advantage that the crispy taste of vegetables alive.

On the other hand, the method of manufacturing a round scoop according to an embodiment of the present invention includes the steps of (a) pork aging, (b) mixing the main composition of the round scoop, (c) making the shape of the round scoop and (d) blowing the round scoop.

In more detail, the (a) pork aging step is finely chopped pork, with pepper and salt to ripen for 23 to 25 hours at 0 ℃ to 4 ℃, finely chopped pepper and salt to remove pork sting After being mixed with the minced pork, it is preferable to ripen the pork at 0 ° C to 4 ° C for 23 to 25 hours, more preferably for 24 hours, in order to soften the meat quality. If it matures below 0 ℃, the tissue tissue of the flesh is frozen by the cold, the microstructure of the cell is destroyed, and as a result, the problem of water loss during cooking occurs, and if it is aged above 4 ℃, the juice is taken out properly The problem arises that you can't. In addition, when the pork is aged in less than 23 hours within the above temperature range, the meat quality is puffy and the meat itself does not come out as it is, and the meat itself becomes tough, and when it is aged over 35 hours, the breeding of microorganisms occurs. There is a problem that meat quality due to over rancidation may be inadequate to meat.

Next, (b) the main composition of the Donglingang mixing step, aged 60 to 80 parts by weight, pork oil 15 to 30 parts by weight, onion 0.1 to 3 parts by weight, green onions 1 to 5 parts by weight, carrots 0.1 to 3 By weight, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of leek, 0.1 to 1.5 parts by weight of salt, 0.1 to 1.5 parts by weight of black pepper, 3 to 10 parts by weight of tofu, and 0.1 to 3 parts by weight of bean curd. .

Here, the pork uses minced pork aging at low temperature in the step (a), and when the pork and pork oil are mixed in the above-mentioned ratio, the pork is not stubborn and tastes good. If the pork oil is mixed less than the above-mentioned ratio, the donggrang is a strong flavor, and when the pork oil is mixed a lot, the dongglang is greasy and tastes strong, so it is not preferable.

On the other hand, onions, green onions, carrots, ginger, leek is used finely chopped, it is particularly preferable to use the cut to 1 ~ 3mm leeks. This is to ensure that the vegetables are mixed well with pork and the like. In addition, carrots, onions, green onions, ginger, leek, black pepper, salt to soften the meat flesh and juicy, and functions to remove pork roast. The reason for the ratio of carrot, onion, green onion, ginger, leek, black pepper, and salt as described above is that under the above-mentioned ratio, the crispy and unique taste of vegetables, such as carrots, and the delicious taste of pork This is because it has a harmonious taste, but if it exceeds the above-mentioned ratio, there is a problem in that pork meat is lost, but meat meat becomes hard and loses the crispy and delicious taste of vegetables. On the other hand, tofu is used to squeeze the water tightly, and bean curd uses boiled bean curd. Here, the tofu and bean curd plays a role of savory taste of round and squid, and when mixed in the above-mentioned ratio, it is combined with pork and various vegetables to give a harmonious taste.

Next, the step (c) of making a circular shape refers to a step of making a circular shape of a round shape by kneading the mixture in the step (b). Here, the size and thickness of the circular shape is not particularly limited as long as it is suitable for oiling.

Next, the step (d) of the circular polka dot coating the flour in the shape of the circular polka dot made in the step (c), after coating the egg water on it, the temperature of 140 ℃ to 160 ℃ (more preferably 150 ℃ temperature) Butch says. Here, the reason why the flour and egg water is coated in the shape of the circular polka dot at the above-mentioned ratio is to circulate the circular polka dot, and the temperature of the circular polka dot is preferably set to a temperature of 140 ° C. to 160 ° C. It takes a long time, and because the surface of the round dingle does not brown, it is not preferable because the surface of the round ding does not ripen properly if it exceeds 160 ℃.

Donggukrang is composed of 65 parts by weight of aged pork, 20 parts by weight of pork oil, 1 part by weight of onions, 1.5 parts by weight of leeks, 1.5 parts by weight of carrots, 1.5 parts by weight of ginger, 3 parts by weight of leek, It was prepared to include 0.7 parts by weight of salt, 0.7 parts by weight of black pepper, 5 parts by weight of tofu, and 0.6 parts by weight of bean curd. Hereinafter, a method of manufacturing a granite having such a composition was described.

1.Mature of pork

The pork was finely chopped, and the finely chopped pork was aged at 2 ° C. by mixing pepper and salt.

2. Mix the main composition

The material was prepared according to the component and ratio of the following [Table 1].

Among the ingredients of Table 1, onions, green onions, carrots, ginger is chopped, tofu mashed, soybeans were prepared as boiled and mixed with the ingredients of Table 1.

3. Create the circular shape

The mixture was mixed with the main composition of the circular polka dots to form a circular polka dot shape.

4. Circling

Flour was coated in a circular shape, and egg water was coated thereon, and then poured at a temperature of 150 ° C.

< Test Example 1 ＞ Sensory Test

Sample 1: Five children aged 10 to 15 years old,

Sample 2: Five children aged 15 to 20 years old,

Sample 3: 5 adults between 20 and 50 years old, and

Sample 4: Five adults aged 50 to 60 years were tested for the sensory sensory test and taste test. The test method was the smell test of the fragrance of the Donglang ding (test group) and commercially available Donglang ding (control) in the market smelled immediately, and the evaluation of the taste was evaluated by seeing the taste of each donglang It is shown in [Table 2]. The result value represents the average value based on 100 each satisfaction level.

The taste of Dongguk-Tang was excellent in the evaluation of the flavor, and the reason was that a good taste was realized by mixing the proper ratio of pork oil and pork, and the proper ratio of various vegetables, pork and pork oil was achieved. This is due to the fact that the mixture eliminates pork roasting and at the same time combines the crispy taste of vegetables, the delicious taste of pork, and the savory taste of soybean curd and tofu.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by those skilled in the art.

Claims (2)

60 to 80 parts by weight of aged pork, 15 to 30 parts by weight of pork oil, 0.1 to 3 parts by weight of onion, 1 to 5 parts by weight of green onion, 0.1 to 3 parts by weight of carrot, 1 to 5 parts by weight of ginger Part, leek 1 to 5 parts by weight, salt 0.1 to 1.5 parts by weight, black pepper 0.1 to 1.5 parts by weight, tofu 3 to 10 parts by weight, bean curd composition comprising 0.1 to 3 parts by weight bean curd. (a) chopping the pork finely, tossed with pepper and salt and aged at 0 to 4 ℃ for 23 to 25 hours at low temperature;
(b) 60 to 80 parts by weight of pork aged in step (a), 15 to 30 parts by weight of pork oil, 0.1 to 3 parts by weight of onion, 1 to 5 parts by weight of green onion, 0.1 to 3 parts by weight of carrot, ginger 1 Mixing 5 to 5 parts by weight, leek 1 to 5 parts by weight, salt 0.1 to 1.5 parts by weight, black pepper 0.1 to 1.5 parts by weight, tofu 3 to 10 parts by weight, bean curd 0.1 to 3 parts by weight;
(c) kneading the mixture in the step (b) to make a round shape of round shape; And
(D) a method of manufacturing a dongle, including the step of coating the flour in a dongle shape made in the step (c), after coating the egg water thereon and at a temperature of 140 ℃ to 160 ℃.