KR101297312B1 - Method for preparing steamed dish using pork and webfoot octopus - Google Patents

Abstract

PURPOSE: A production method of steamed dish using pork and short arm octopus is provided to offer high protein content of the pork and amino acid of the short arm octopus to users. CONSTITUTION: 0.1-10 parts by weight of dried mussel and 0.01-1 part by weight of tree ears for 100 parts by weight of pork haunch are soaked in water for 6-48 hours. 0.1-10 parts by weight of dried mussel and 0.01-1 part by weight of tree ears for 100 parts by weight of short arm octopus are soaked in water for 12-48 hours. The water soaked ingredients are dehydrated, and mixed with seasonings before low temperature aging. The aged ingredients are mixed with dried mussel, tree ears, and warty sea squirt, and the mixture is soaked in drinking water before steaming. The ingredients are mixed with bean sprouts or mung bean sprouts, and roasted. [Reference numerals] (AA) Soaking pork haunch; (BB) Soaking short arm octopus; (CC) Mixing seasonings; (DD) Low temperature aging; (EE) Adding additional ingredients; (FF) Steaming; (GG) Adding bean sprouts (mungbean sprouts); (HH) Roasting

Description

METHOD FOR PREPARING STEAMED DISH USING PORK AND WEBFOOT OCTOPUS

The present invention relates to a method of manufacturing steamed pork and squash, and more particularly, to a method of manufacturing steamed pork and squash improved texture and taste using dried mussels and thirsty mushrooms.

Pork is a high-protein food that contains small amounts of nutrients such as fats, carbohydrates, vitamins and minerals in addition to water and protein. About 20% of the protein in pork is composed of protein, and the amino acid composition of pork protein is similar to the amino acid composition of human body. no. Such pork has long been widely used as a variety of food on our tables. However, since pork is relatively high in fat and cholesterol levels, and lacks nutrients such as vitamins and minerals, a combination with other ingredients is required.

On the other hand, squash is an octopus and mollusk, and the eight arms on the torso are similar to octopus, but they are about 20 cm in length compared to 70 cm in size. The eggs are usually full in front of the spawning season, so the season is March-April, and the fresh ones are eaten in circuit, seasoned with red pepper paste, grilled, boiled in boiling water, or stir-fried or cooked with hot pot. Jukkumi is a low calorie, rich in essential amino acids, and contains a large amount of taurine, which lowers cholesterol levels in the body.

Conventionally, various foods using pork and squash have been developed, but most of them are mainly fried, and steamed dishes using pork and squash are not known. Steaming is less nutrient destructive because the heat does not reach much and the inherent taste of the food survives the best, while the texture and taste is not easy to harmonize the situation is not tried much.

The present inventors have come to develop a new method of manufacturing steaming that can improve the texture and taste using pork and squash.

It is an object of the present invention to provide a method of preparing steamed pork and steamed rice with improved texture and taste.

In order to achieve the above object, the present invention comprises the steps of (1) immersed in pig hind legs, dried mussels and soybean mushrooms in water for 6 to 48 hours; (2) soaking squash, dried mussels and sour mushrooms in water for 12 to 48 hours; (3) removing the water of the material of steps (1) and (2), mixing it with the seasoning, and then refrigeration aging; (4) further mixing dried mussels, soybean mushrooms and midders to the aged material, and immersing it in drinking water to steam; And (5) adding and roasting bean sprouts or host sprouts.

Steaming method according to the present invention provides a high protein of pork and amino acids of squash, and can not only compensate for the shortcomings of pork due to fat, but also by providing a steaming excellent texture and taste It can contribute to improving health and diet.

1 is a flow chart illustrating a method of manufacturing steam in accordance with an embodiment of the present invention.

The method of manufacturing steamed pork and jukkumi according to the present invention, (1) using the pork hind leg of the pork portion, (2) pork and mussels dried mussels and thirsty mushrooms in water for a long time Immersion, and (3) adding dried mussel meat and sour mushrooms as submaterials, and the above-described features can be combined to significantly improve the texture and functionality of pork and squash.

Hereinafter, the manufacturing method of the present invention will be described in detail step by step.

First, the first step is to soak pig hind legs, dried mussels and sour mushrooms in water for 6 to 48 hours.

Pork is divided into tenderloin, sirloin, neck, front leg, hind leg, pork belly and ribs. Usually, tenderloin, timber, forelimbs and ribs are used for steaming, and the hind leg meat is used for pork cutlet, deep-fried meat, bulgogi, jangjorim rather than steamed because of its lean meat content. However, the inventors have found that in terms of texture and taste, the pork hind leg is suitable for steaming pork / grill compared to other parts.

Pork hind meats used in the present invention can be cut to a suitable size, preferably 6 to 8 cm in size to facilitate eating.

The pork hind leg meat may be improved in texture and sensuality by being immersed in water together with dried mussels and mussels. The used mussel mussels may be used by using a commercially available material, or by directly drying the mussels obtained by removing the shell of mussels. The wood mushrooms used can be commercially available materials.

The ratio of the pig hind leg, dried mussel meat and soybean mushroom is not particularly limited, but may be used in an amount of 0.1 to 10 parts by weight of dried mussel flesh and 0.01 to 1 part by weight of mussel mushrooms based on 100 parts by weight of pork hind leg meat. In addition, the water during immersion may be used in a weight ratio of 1 to 100 times with respect to the whole material (pig hind leg, dried mussels and sour mushrooms). Immersion times are preferred from 6 to 48 hours, with shorter times in summer and longer times in winter. As can be seen in this embodiment, the texture and functionality of the pork can be improved by the dipping process.

The second step of the preparation method of the present invention is a step of immersing squash, dried mussels and sour mushrooms in water for 6 to 48 hours. The process can be performed in a similar manner to step 1. The squash used in this step is used after removing the intestines and the keg and rinsing in water. The step is preferably immersed for a longer time than step 1.

The third step of the production process of the present invention is the step of removing water from the material of steps (1) and (2), mixing the material with the seasoning, and then refrigeration aging.

Pork, squash, dried mussel meat and sour mushrooms soaked in steps (1) and (2) can be made wet by pressing by hand or drying in air. The materials are then mixed with seasonings commonly known in the art. The composition of the marinade may vary according to preference, and can be prepared by combining a red pepper paste, soybean paste, red pepper powder, pepper powder, garlic, onion, ginger, green onion, pear, plum and seasoning. In one embodiment of the present invention, the marinade is 10 to 100 parts by weight of red pepper paste, 5 to 20 parts by weight of red pepper powder, 0.2 to 5 parts by weight of garlic, 0.2 to 5 parts by weight of onions, 0.1 to 3 parts by weight of leek, 0.1 to 10 times It is prepared by mixing parts by weight, 0.1-10 parts by weight of plum and 0.05-3 parts by weight of ginger.

The seasonings are evenly soaked in the ingredients by mixing the ingredients obtained in steps (1) and (2) in a seasoning sauce and then refrigeration ripening. The refrigeration aging conditions are preferably carried out for 24 to 48 hours at -2 ℃ ~ 10 ℃, the aging temperature and duration may vary depending on the amount of material and the like.

The fourth step of the manufacturing method of the present invention is a step of mixing the dried mussels, mussels mushrooms and midders in the aged material, and steamed by dipping them in drinking water. The present inventors confirmed that the addition of dried mussels as a subsidiary material in addition to pork and squash can improve the texture and sensory function. The dried mussels may be dipped in water for a period of time before use. The amount of dried mussels, mussels mushrooms and midderm may vary depending on preference, but may preferably be used in an amount of 0.001 to 10 times the total weight of the aged material of step (3). The dried mussels and sour mushrooms may provide a different texture than that already used in steps (1) and (2). On the other hand, the steaming process can be carried out under conditions commonly known in the art, preferably steam for 10 to 30 minutes in a fire of 900 ℃ ~ 1000 ℃.

The fifth step of the preparation method of the present invention is the step of adding and roasting bean sprouts or host sprouts. The ingredients steamed in step (4) may be mixed with bean sprouts or bean sprouts and slightly roasted to impart a crispy texture of bean sprouts or bean sprouts, and may be enhanced by providing a unique aroma of bean sprouts or bean sprouts. . The roasting process may be performed according to conventional cooking methods known in the art.

On the other hand, the completed steamed dishes may be prepared by adding a variety of ingredients to give a flavor in addition to the above-described ingredients.

Example  1: Comparison of Characteristics of Steamed Dish According to Pork

In steamed pork and steamed steamed rice, in order to compare the difference between the parts of pork, steamed dishes were prepared using tenderloin, neck, front leg, ribs and hind leg.

 Specifically, 600g of pork (seed, roasted, ribs, ribs and hind leg) and 400 ~ 700g kkukquak 500g of sauce (350g, red pepper powder 50g, garlic 10g, onion 10g, leek 5g, pear 40g, plum 30g and 500g After 5 g of ginger), it was aged for 48 hours at 4 ℃. Then, steamed steamed for 30 minutes at 900 ℃ fire to prepare a dish.

Then, a well-trained sensory agent (adults in their 20's to 50's, 10 males and 10 females) was fed the steamed dishes prepared above, and then the texture and taste of pork were measured on a five-point scale. Evaluation was made.

- Texture: 1 point (not very good), 2 points (not good), 3 points (normal), 4 points (good), 5 points (very good)

- Taste: 1 point (not very good), 2 points (not good), 3 points (normal), 4 points (good), 5 points (very good)

The evaluated values were averaged and the results are shown in Table 1.

Pork Texture Overall flavor relief 2.7 4.1 Thirsty 2.1 3.9 Forelegs 3.2 3.5 ribs 3.0 4.0 Hind leg 3.9 4.3

As shown in the table, in terms of texture, the front legs, ribs and hind legs showed excellent results, the overall taste of the tenderloin, ribs and hind legs showed excellent sensory evaluation results. However, considering the overall evaluation, price, and availability, the hind limbs were judged to be the best. Based on the above results, pig hind limbs were used in subsequent experiments.

Example 2: Effect of Soaking Pork and Squash

Before steaming pork and squash, we examined how long soaking with dried mussels and sour mushrooms affected the texture and taste of pork and squash.

600 g of pork hind leg, 40 g of dried mussel meat and 5 g of sour mushrooms were immersed in 1000 ml of water for 24 hours. In addition, 700 g of squash, 40 g of dried mussel meat, and 5 g of sour mushrooms were immersed in 1000 ml of water for 24 hours. Thereafter, the ingredients were pressed by hand, and then steamed dishes were prepared as in Example 1.

On the other hand, steamed dishes were prepared without immersing the pig hind leg and squash during the process.

The prepared steamed dish was evaluated for texture and overall taste using the sensory agents as in Example 1. The results are shown in Table 2.

Texture Overall flavor Immersion 3.5 3.8 Do not immerse 2.4 2.9

As can be seen from the above results, it was found that immersion of pork and squash with dried mussel meat and sour mushrooms before steaming was excellent in terms of texture and overall taste. This is probably because amino acids and other ingredients contained in dried mussels and sour mushrooms improve the texture and taste of pork and squash.

Example  3: dried Mussel  Effect of use

In order to examine the effect of using mussels in Example 2 on the texture and taste, in Example 2 prepared a steamed dish using live mussels instead of dried mussels, and then sensory evaluation in the same manner The results were compared. The measurement results are shown in Table 3.

Texture Overall flavor Dried mussels 3.5 3.8 Fresh mussel 2.9 3.7

As shown in the table, the use of fresh mussel flesh improved taste similar to dried mussel flesh, but the fresh mussel flesh did not improve the texture much.

Example  4: Effect of using subsidiary materials

In the manufacturing method of the present invention, the effects of adding dried mussels and sour mushrooms as a subsidiary material during the steaming process were examined.

Specifically, after removing the water of the ingredients in Example 2, 80g of dried mussels and 10g of mussel mushrooms were mixed to prepare a steamed dish. For comparison, a steamed dish was prepared without adding dried mussels and thirsty mushrooms.

Table 4 shows the results of sensory evaluation of the texture and overall taste of the steamed dishes.

Texture Overall flavor Add dried mussels and thirsty mushrooms 3.9 4.2 Do not add 3.5 3.8

As shown in the above table, it was found that the addition of dried mussels and thirsty mushrooms as an ingredient in the steaming process is advantageous in terms of texture and overall taste. This is because various ingredients from dried mussels and thirsty mushrooms give a rich taste, and dried mussels and thirsty mushrooms give excellent texture.

Claims (4)

(1) soaking pig hind legs, dried mussels and sour mushrooms in water for 6 to 48 hours;
(2) soaking squash, dried mussels and sour mushrooms in water for 12 to 48 hours;
(3) removing the water of the material of steps (1) and (2), mixing it with the seasoning, and then refrigeration aging;
(4) further mixing dried mussels, soybean mushrooms and midders to the aged material, and immersing it in drinking water to steam; And
(5) adding bean sprouts or bean sprouts and roasting
Containing, a method of producing steamed pork and bamboo shoots.
The method according to claim 1, wherein the dried mussels and thirsty mushrooms of step (1) are used in an amount of 0.1 to 10 parts by weight of dried mussels and 0.01 to 1 parts by weight of thirsty mushrooms based on 100 parts by weight of pork hind leg, and water is used. Method for producing steam, characterized in that used in a weight ratio of 1 to 100 times the total material of (1).
The method of claim 1, wherein the dried mussels and soybean mushrooms of step (2) are used in an amount of 0.1 to 10 parts by weight of dried mussels and 0.01 to 1 parts by weight of thirsty mushrooms relative to 100 parts by weight of squash Method for producing steam, characterized in that used in a weight ratio of 1 to 100 times the total material of (2).
The method of claim 1, wherein the dried mussel mussels and soybean mushroom of step (2) is used in an amount of 0.1 to 10 parts by weight of dried mussels and 0.01 to 1 part by weight of mussels mushrooms based on 100 parts by weight of squash Manufacturing method.

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