KR101209333B1 - A preparation for korean sausage - Google Patents

Abstract

PURPOSE: A producing method of sundae(sausage made of bean curd and green-bean sprouts stuffed in pig intestine) with savory taste is provided to remove the unique bad smell of sundae. CONSTITUTION: A producing method of sundae comprises the following steps: removing contents and fat from the pork large intestine, and turning the intestine inside out before inserting bay salt; washing the pork large intestine using salt water with 15-25% salinity, 10-15 deg. C warm water, and 1-5 deg. C cold water for 2-3 times; soaking the washed pork large intestine in the salt water with 15-25% salinity for 7-9 hours to obtain a sundae casing; inserting pig bones, the small intestines, and the stomach into water after removing blood, and boiling at 150-250 deg. C for 23-25 hours to obtain stock; boiling water including spring onion roots at 70-80 deg. C for 0.5-2 hours, and filtering the extract before inserting into the stock; mixing glutinous rice, clotted pig blood, bean curd, ginger, garlic, and other ingredients to obtain stuffing; and filling the stuffing into the casing, and heating the obtained sundae in the stock at 50-250 deg. C for 0.5-2 hours.

Description

Sundae manufacturing method {A PREPARATION FOR KOREAN SAUSAGE}

The present invention relates to a sundae manufacturing method.

Sundae is one of the traditional foods in Korea. It is filled with sundae beef prepared by mixing pork, vermicelli, seonji, tofu, carrots, onions, and various seasonings with sundae shells that have been thoroughly washed with pig intestines. It is known to eat steamed.

In addition, Sundae is a nutritious food that is rich in nutrients. In the Chinese medicine, swine is good for treating or relieving anemia, kidney weakness, headache, dizziness, and swine intestines to release poisons such as lead, mercury rich and sulfur. In addition, it is known to be rich in beneficial ingredients such as vitamin E, vitamin B1, B2, zinc, etc. (herb wood), which is one of the foods that attracts attention in the modern society where the concern for health is heightened. .

However, the pork paste and swine guts used in Sundae provide Sundae's unique color, flavor, and texture, but it retains its unique smell, making many customers dissatisfied with it, even though Sundae is a high protein and functional nutritional food. Nevertheless, consumers are no longer expanding, and some problems are occurring.

The present invention is to solve the above-mentioned problems, and remove the unique smell of sundae due to the pig pork and pig guts, and the sundae for producing a sundae that has a good meat quality and juicy taste, and high calorie It is an object to provide a manufacturing method.

The present invention, in order to solve the above problems, (a) remove the contents and grease of the pig spear and turn over, put the natural salt, wash the pig spear with salt water of 15 to 25% salinity, and the washed pig spear salinity 15 Preparing a sundae shell by dipping in 25% to 25% of brine; (b) preparing the bone bone broth by removing the blood from the pork bone, bone, small intestine, and stomach into water; (c) adding boiled water to the bone bone broth; (d) 10 to 15 parts by weight of glutinous rice, 50 to 70 parts by weight of pork, 5 to 10 parts by weight of tofu, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of garlic, 0.1 to 1 parts by weight of leek, 3 to 7 hosts By weight, by mixing 5 to 10 parts by weight of boiled beans, 1 to 5 parts by weight of salt, 0.1 to 1 parts by weight of pepper to prepare a raw large and small (e) step (a) to prepare the pure large and small Filling a sundae envelope prepared in the step of forming a sundae; And (f) heating the sundae formed in step (e) in a bone marrow broth in step (c) to provide a sundae manufacturing method.

Here, the washing in the step (a) is to wash the hot water of 10 ℃ ~ 15 ℃ and cold water of 1 ℃ ~ 5 ℃ crosses 2-3 times, the immersion is preferably carried out for 7 to 9 hours, The step (b) is preferably boiled for 23 to 25 hours at 150 ℃ to 250 ℃.

In addition, the water added to the bone bone broth in the step (c) is preferably water produced by filtering the water containing the leek root after boiling for 0.5 to 2 hours at 70 ℃ to 80 ℃.

In addition, the tofu in the step (d) is preferably a hard tofu kept.

In addition, the glutinous rice in the step (d) is preferably called 6 hours to 8 hours at 10 ℃ to 20 ℃.

According to the present invention, since the water containing leek root and the like is added to the bone bone broth to cook the sundae with the water, the unique smell of sundae due to the pig intestine and the pig propagation can be removed, and meat and juicy sundae can be provided. .

In addition, according to the present invention, soybeans, tofu and the like mixed with various vegetables in an appropriate ratio, so that it may give a taste and provide a high protein low calorie sundae.

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 positioned "before" or "after" another step, it includes not only when a step directly interacts 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 close proximity to, numerical values when a manufacturing and material tolerance inherent in the stated meanings is 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 term "step (to)" or "step of" does not mean "step for".

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

Sundae manufacturing method according to an embodiment of the present invention comprises the steps of (a) preparing a sundae shell; (b) preparing a bone bone broth; (c) adding boiled water to the bone marrow broth; (d) preparing the labia major; (e) forming the sundae form and (f) learning the sundae. Hereinafter, each configuration will be described in detail.

The step (a) preparing the sundae sheath, remove the contents and grease of the pig spear and turn over, put the natural salt, wash the pig spear with brine, and prepare the sundae coat by immersing the washed pig spear in brine. Say step.

Here, the brine for washing the swine spear is preferably salt of 15 to 25%, more preferably salt of 20% salt. If the salinity is less than 15% of the grease and impurities of the pig spear is not sufficiently removed, if the salt is more than 25% because the meat is softened in the spear and the outer skin becomes thin, fill the small and large, because the problem is that the spear bursts.

In addition, the washing is preferably washed while hot water at 10 ° C. to 15 ° C. and cold water at 1 ° C. to 5 ° C. for 2 to 3 times. This is because when the temperature of the salt water of the above-described salinity is changed to the same temperature as above, the grease and impurities of the pig spear are most effectively removed.

In addition, the brine in which the washed swine large intestine is preferably 15% to 25% salinity. This is because when less than 15% of the grease and impurities of the pig intestine is not removed, if the salinity exceeds 25% because the meat is softened in the window and the outer skin becomes thin, filling the small and large, the problem is that the spear bursts.

In addition, the time that the washed pig spear is immersed in salt water is preferably 7 to 9 hours, more preferably 8 hours. This means that if the salt is less than 7 hours, it will not get rid of the impurities and fishy smells that are unique to the pig colon. If it exceeds 9 hours, the meat will be soft, but the window is originally formed with a fat layer. It is not preferable because the oily taste is lost.

On the other hand, coarse brine is preferable when the washed swine large intestine is immersed.

Next, (b) preparing the bone bone broth refers to the step of preparing the bone bone broth by removing the blood from the pork bones, scavengers, small intestine, stomach, and intestines in water.

Herein, in order to soften the meat and juice of the sundae by giving the thick broth, put the pork bone, the bone, the small intestine, the stomach and the intestine from which the blood has been removed into water, and then, in the water at 150 ° C. to 250 ° C. for 23 to 25 hours (more preferably 24 Time) It is desirable to boil. If boiled in water below 150 ℃, components such as pork bones may not be sufficiently grown, and if it exceeds 250 ℃, nutrients such as pork bones may be destroyed, and some of the bone may melt, resulting in impurity and cooking loss during cooking. Because. In addition, when boiled in less than 23 hours at 150 ℃ to 250 ℃ components such as pork bones do not come out enough, because when boiled for more than 25 hours can lose the unique texture of the bone bones.

Next, (c) adding the boiled water of the leek root to the bone bone broth is specifically, boiled water containing the leek root at 70 ℃ to 80 ℃ 0.5 to 2 hours after the filtered water generated bone bone broth Say step to add it.

Here, the boiled water of the leek root makes the thick and cool taste of sundae, has the effect of softening the quality of sundae, and also contains allergic ingredients of leek has the effect of eliminating pork roasting. In addition, the boiled water of leek root to warm the body, so as not only to reduce the cold symptoms, but also to the body of the cold constitution to reduce the symptoms of neuralgia.

In addition, the boiling temperature of the water containing the leek root is preferably 70 to 80 ℃, which when boiled below 70 ℃ the strong taste of the green onion root can lose the taste (savory taste) of the bone bones, 80 It is not preferable to boil more than ℃ because it is likely to destroy the nutrients of leek root.

In addition, the boiling time of the water containing the leek root is preferably 0.5 to 2 hours, which is a strong taste of the leek root when boiled less than 0.5 hours, can lose the taste (steak taste) of the bone bone, Boiling for more than 2 hours is undesirable because it is likely to destroy the nutrients of leek root.

In addition, it is preferable that the content of water boiled the green onion root for the bone marrow broth is 2: 8 to 4: 6, which is strong when the content ratio is higher than 4: 6 The problem of losing the savory taste of the problem occurs, and when the content ratio is less than 2: 8, the thick taste of the bone bones is strong due to the gelatin component of the bone bones, but there is a problem that the effect of removing the pig stinginess is greatly reduced. There is.

Next, the step (d) preparing the raw large and small, specifically, 10 to 15 parts by weight of glutinous rice, 50 to 70 parts by weight of pig paste, 5 to 10 parts by weight of tofu, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of garlic It refers to a step of preparing a raw large and small by mixing 0.1 parts by weight, leek 0.1 to 1 parts by weight, 3 to 7 parts by weight of host, 5 to 10 parts by weight of boiled beans, 1 to 5 parts by weight of salt, 0.1 to 1 parts by weight of pepper.

Here, the glutinous rice is a raw material that serves to mix the vegetable mixture, such as pig pork and garlic, the host, in order to mix well with pig pork and vegetable mixture to each other for 6 to 8 hours in water of 10 ℃ to 20 ℃ It is preferable to be called.

Also here, the tofu is preferably a hard curd tofu.

In addition, it is preferable that the ratio of pork paste, host, and glutinous rice is blended in the same ratio as above. Because you lose.

In this case, the ginger and garlic are preferably chopped, and the leek is preferably sliced. In addition, ginger, garlic, leek, and pepper can effectively remove the fishy characteristic of pig pork while maintaining the sundae taste (calk, thick and cool taste) under the above ratio. If the ginger and the like is chopped more than the above ratio, the unique flavor of Sundae is lost by the strong taste of ginger and the like.

In addition, boiled soybeans and tofu is preferably set at the above-mentioned ratios in order to simmer the sundae with a full and tender texture. If the ratio is out of the above, the flavor is lost and the flavor is strong.

The step of preparing the raw large and small, specifically, (d-1) step of putting in a porridge, host, minced ginger, minced garlic, salt, pepper powder having the above-described content ratio; (d-2) taking out the glutinous rice of the above-described content ratio soaked at 10 to 20 ° C. for 6 to 8 hours, and then mixing and mixing the glutinous rice in step (d-1); And (d-3) it can be made into the step of putting boiled soybeans and tofu having the above-described content ratio in the tossed in step (d-2). Here, 'toss' means to mix things together.

Next, (e) forming the sundae form, specifically, refers to the step of forming a sundae by filling the sundae cow prepared in step (d) in the sundae envelope prepared in step (a). At this time, a funnel and a straw can be used to fill the sundae cattle into the sundae envelope.

Next, the step of ripening sundae refers to the step of heating the sundae formed in step (e) in the bone bone broth in step (c). Here, the bone bone broth in step (c) refers to the addition of water boiled leek root to the bone bone broth prepared in step (b).

At this time, the temperature is cooked by heating in the bone bone broth is preferably 150 ℃ to 250 ℃, which is because the rate of ripening of the sundae is less than 150 ℃ is too slow, if it is more than 250 ℃ Sundae window is too ripe so that the sundae window and cattle burst to be.

In addition, the time for heating and cooking in the bone bone broth is preferably 0.5 to 1.5 hours, more preferably 1 hour. This is because when less than 0.5 hours of sundae is not ripe enough, the sense of rejection of food due to pigs, etc. is large, and when it exceeds 1.5 hours, it is difficult to maintain the form of sundae completely.

In addition, in order to cook the sundae cattle evenly cooked by heating the sundae in the bone bone broth can be drilled in the sundae using skewers.

According to the method of manufacturing sundae according to the present invention described above, by adding water containing leek root to the bone marrow broth and ripening the sundae with the water, the unique smell of sundae due to pork intestine and swine propagation is removed, and meat and juicy It is possible to provide good sundae, soybeans, tofu and other vegetables mixed in an appropriate ratio as sundae soybeans can be tasted and provide a high protein low calorie sundae.

Hereinafter, the embodiments of the present application will be described in more detail so that those skilled in the art to which the present application pertains can easily repeat the same. However, the scope of the present application is not limited to the following examples, and obviously includes modifications of equivalent technical spirit.

1. Preparation of Sundae Jacket

After removing the contents and grease of the pig spear, turn over, put the natural salt, wash in 20% salt, 15 ℃ brine, and then perform the process of washing twice in 20% salt, 5 ℃ brine, the washed pig spear A sundae shell was prepared by immersion in 25% salt water for 8 hours.

2. Preparation of bone bone stock

After preparing the ingredients according to the components and ratios of the following [Table 1], after removing the blood of each material, the material was put in 0.3 (kg) of water, boiled at 200 ℃ for 24 hours to prepare a bone bone broth.

3. Adding boiled water to leek broth

0.02 weight (kg) of leek root was added to 0.3 weight (kg) of water and then boiled at 80 ° C. for 1 hour. Thereafter, the boiled water was filtered, and the filtered water was added to 1 weight (kg) of bone bone stock.

4. Stage of preparation

The material was prepared according to the component and ratio of the following [Table 2].

Ginger and garlic in the ingredients of the above [Table 3] minced, tofu using hard tofu chopped, chopped ginger, minced garlic, chopped hard tofu, leek, host, boiled soybeans were seasoned with salt and pepper.

Thereafter, the glutinous rice soaked in water at 20 ° C. for 7 hours and the pork seasoned vegetables were mixed together well.

5. Sundae filling by filling Sundae cattle in Sundae envelope

Fill the sundae cattle using a funnel and a straw in the already prepared sundae shells, and tie both ends of the intestine to form sundae.

6. Sundae ripening

Sundae filled with sundae cattle was cooked by adding the boiled water to the bone bone broth with boiled water and heating at 200 ° C. for 1 hour.

<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 is Sundae (test group) and pig changchang sold on the market. The sensory test of the smell of Abai Sundae (control) to the Sundae skin was directly smelled and tested, the evaluation of the taste was evaluated by seeing the taste of each Sundae, the results are shown in Table 4 below. The result value represents the average value based on 100 each satisfaction level.

The taste of the sundae of the present application was excellent evaluation of the taste, because the addition of boiled water of the leek root to the bone bone broth to cook the sundae with the water, so the unique smell of sundae due to the pig intestine, pig propagation is removed, Meat and juicy sundae can be provided, and because it is mixed with soybeans, tofu, and various vegetables in an appropriate ratio as sundae soybeans to produce a savory taste.

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 (8)

(a) After removing the contents and grease of the pig spear, turn over, add the natural salt, while the pig spear crosses hot water of 10 ℃ ~ 15 ℃ and cold water of 1 ℃ ~ 5 ℃ 2 to 3 times with salt water of 15 to 25% Washing and immersing the washed swine spear in saline solution of 15 to 25% salt for 7-9 hours to prepare a sundae shell;
(b) preparing the bone bone broth by removing the blood from the pork bones, bones, small intestine, and stomach into water at 150 ° C. to 250 ° C. for 23 to 25 hours;
(c) adding boiled water of boiled green onion roots to said bone bone broth after boiling water containing 70% of leek roots at 70 to 80 ° C. for 0.5 to 2 hours;
(d) 10 to 15 parts by weight of glutinous rice, 50 to 70 parts by weight of pork, 5 to 10 parts by weight of tofu, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of garlic, 0.1 to 1 parts by weight of leek, 3 to 7 hosts Preparing a pure sauce by mixing parts by weight, 5 to 10 parts by weight of boiled beans, 1 to 5 parts by weight of salt, and 0.1 to 1 parts by weight of pepper;
(e) filling the sundae sauce prepared in step (d) in the sundae shell prepared in step (a) to form sundae; And
(f) sundae manufacturing method comprising the step of cooking by heating in the bone bone broth in the step (c) step (e). delete delete delete The method according to claim 1,
Tofu in step (d) is a sundae manufacturing method that is hard tofu. The method according to claim 1,
The glutinous rice in the step (d) is a sundae manufacturing method called 6 to 8 hours at 10 ℃ to 20 ℃. The method according to claim 1, wherein step (f) is a sundae manufacturing method that is heated to cook for 0.5 to 2 hours at 150 ℃ to 250 ℃. The method of claim 1, wherein the content of the boiled water of the leek root to the bone marrow broth in the step (c) is a volume ratio of 2: 8 to 4: 6.