KR101365911B1 - Processing methods for ham hocks ham hocks - Google Patents

Processing methods for ham hocks ham hocks Download PDF

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KR101365911B1
KR101365911B1 KR1020120025852A KR20120025852A KR101365911B1 KR 101365911 B1 KR101365911 B1 KR 101365911B1 KR 1020120025852 A KR1020120025852 A KR 1020120025852A KR 20120025852 A KR20120025852 A KR 20120025852A KR 101365911 B1 KR101365911 B1 KR 101365911B1
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30—Meat extracts
    • 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
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    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
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    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

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Abstract

본 발명은 돼지족탕 제조용 돼지족의 가공방법에 관한 것으로서, 구체적인 것은 돼지족을 세척하여 표면의 털과 발톱을 제거하고 소금과 식초와 커피를 넣은 물에 볏짚을 더 넣고 100℃에 이르도록 끓여서 100℃에서 2∼3시간 삶아서 기름과 돼지족 특유의 냄새를 제거하는 1차가열처리단계와,
1차가열처리된 돼지족을 황기, 구기자, 대추, 감초, 계피, 둥글레뿌리, 삼청목, 마늘, 생각, 정향, 겨우살이줄기, 엄나무, 파와 같이 물에 넣고 100℃에 이르도록 끓여서 100℃에서 2∼3시간 동안 삶아서 성분을 우려내는 육수제조단계와,
육수제조후 건저낸 돼지족에서 뼈를 제거하고 세절하는 돼지족살 제조단계로 처리함을 특징으로 하는 돼지족탕용 돼지족의 가공방법이다.The present invention relates to a processing method of pig feet for the production of pork feet, specifically, to wash the pigs to remove the hair and claws of the surface, and further put rice straw in water containing salt, vinegar and coffee and boil to 100 ℃ to boil at 100 ℃ Boil for 2 to 3 hours to remove oil and the peculiar smell of pig,
Primary heat-treated pigs, such as Astragalus, Goji, Jujube, Licorice, Cinnamon, Round root, Hempberry, Garlic, Thought, Clove, Mistletoe stem, Umbrella, Green onion, Boil to 100 ℃ and boil to 100 ℃. The broth manufacturing step that boils the ingredients for a while,
After the production of broth, the method of processing the pork foot pork pig characterized in that the treatment by removing the bones from the pork pigs and then cut the pork pig meat manufacturing step.

Description

돼지족탕용 돼지족의 가공방법{Processing methods for ham hocks ham hocks}Processing methods for ham hocks ham hocks}

본 발명은 돼지족탕 제조용 돼지족의 가공방법에 관한 것이다.
The present invention relates to a processing method of a pig group for producing pig foot bath.

돼지족은 콜라겐이나 엘라신과 같은 단백질 성분이 주체로 되어 있기 때문에 예로부터 각별한 먹거리로 여겨져 왔으며, 특히 돼지족은 살코기와 다르게 씹히는 맛이 독특해서 미식가들이 즐겨 먹는 음식중의 하나인데 이는 족발의 껍질과 관절 연골의 쫄깃쫄깃한 부분이 모두 젤라틴으로 구성되어 있기 때문이고 또한 돼지족은 영양식, 간식, 보신음식으로 많이 이용되고 있다.Pigs have been considered special foods since they are mainly composed of protein such as collagen and elasin. Especially, pigs are one of the foods that gourmets enjoy because they are chewy and different from lean meat. Because the chewy part of the gelatin is composed of all the pigs are also used as a nutritious food, snacks and food.

종래에는 돼지족발을 식품으로 만들기 위한 가공방법은 종래에도 여러가지 방법이 개시되어 있으나 돼지족 특유의 냄새와 많은 기름을 효과적으로 제거할 수 없어 돼지족으로 탕을 만드는 것이 일반화되지 못한 실정에 있다.
선행기술문헌 등록특허 10-1087826호
Conventionally, the processing method for making pork hog into food has been disclosed in the related art, but it is in a situation that it is not common to make pork with pork because it cannot effectively remove the smell and a lot of oil peculiar to the hog.
Patent Document 10-1087826

본 발명은 돼지족을 사용하여 돼지족탕을 간편하게 만들 수 있도록 돼지족의 가공방법을 개발한 것이다.
The present invention has been developed a method of processing pig pigs so that pig pigs can be easily made using pig pigs.

본 발명은 돼지족의 가공방법을 개발하여 돼지족으로 돼지족탕을 만들때 편리하고 맛있는 돼지족탕을 제조할 수 있게 한 것으로 보다 구체적인 것은,
돼지족을 세척하여 표면의 털과 발톱을 제거하고 소금과 식초와 커피를 넣은 물에 볏짚을 넣은 처리액을 만들어 돼지족을 넣고 100℃에 이르도록 끓인후 100℃에서 2∼3시간 삶아서 기름과 돼지족 특유의 냄새를 제거하는 1차가열처리단계와,The present invention has been developed a method of processing pig pigs to make a convenient and delicious pig foot bath when making a pig foot bath with pigs, more specifically,
Wash the pigs to remove the hairs and toenails on the surface, make the treated solution with rice straw in the water containing salt, vinegar and coffee, add the pigs and boil until it reaches 100 ℃, and boil it at 100 ℃ for 2 to 3 hours. First heating treatment step to remove the smell of,

1차가열처리된 돼지족을 물70kg에 일정비율로 계량된 황기, 구기자, 대추, 감초, 계피, 둥글레뿌리, 삼청목가지, 마늘, 생강, 정향, 겨우살이줄기, 엄나무줄기, 파를 넣은 물에 넣고 100℃에 이르도록 끓여서 100℃에서 2∼3시간 동안 삶아서 성분을 우려내는 육수제조단계와,Put the primary heated pig in 70kg of water, weighing 70% water, juggi, wolfberry, jujube, licorice, cinnamon, round root, cedar tree branch, garlic, ginger, cloves, mistletoe stem, oak stem, green onion 100 Boiling broth to boil to ℃ ℃ boiled for 2 to 3 hours at 100 ℃ boils the ingredients, and

육수제조후 건저낸 돼지족에서 뼈를 제거하고 세절하는 돼지족살 제조단계로 가공함을 특징으로 한다.
After the production of broth, it is characterized in that the processed pork step to remove the bones and cut the pork from the dried pigs.

이와 같이 제조된 본 발명은 돼지족 표면의 털과 발톱을 제거하고 소금과 식초와 커피를 넣은 물에 볏짚을 넣고 100℃에 이르도록 끓이고 100℃에서 2∼3시간 가열함으로써, 볏짚의 성분이 돼지족의 냄새를 없애는 것을 알 수 있었고 처리시간이 단축되는 것을 알 수 있어서 돼지족 특유의 악취를 빨리 제거할 수 있는 효과를 얻었고, 기름과 냄새가 제거된 돼지족을 일정량의 물에 황기, 구기자, 대추, 감초, 계피, 둥굴레뿌리, 삼청목가지, 마늘, 생강, 정향, 겨우살이줄기, 엄나무줄기, 파를 계량하여 넣고 냄새와 기름을 제거한 돼지족을 넣고 삶아서 육수를 제조함으로써, 한방효과가 높은 육수를 만들 수 있고, 육수가 제조된 다음 돼지족을 건져내어 돼지족의 뼈를 제거하고 먹기좋게 세절한 돼지족살을 만들어 족탕제조에 사용할 수 있게 함으로써, 돼지족살을 육수에 넣고 돼지족탕을 제조할 때 효과적으로 돼지족살을 관리할 수 있기 때문에 맛과 영양이 풍부하고 먹을 때 돼지족의 특이 냄새가 없는 돼지족탕을 제조할 수 있게 된다.
또 돼지족의 뼈를 제거하고 썰어서 돼지족살을 제조하였기 때문에 먹기가 좋고 돼지족과 친화력이 있는 한약제를 같이 삶아 육수를 만들었기 때문에 소화가 잘되고 영양이 풍부하며 건강에 좋은 보신용 돼지족탕을 만들 수 있게 되는 이점이 있는 것이다.
The present invention thus prepared is to remove the hair and claws of the surface of the pig group, put the rice straw in the water containing salt, vinegar and coffee, boil to 100 ℃ and heated at 100 ℃ for 2 to 3 hours, the components of the straw straw It was found that the smell was eliminated, and the processing time was shortened, so that it was possible to remove the odor peculiar to the pigs quickly.The pigs with oil and odor were removed in a certain amount of water, gugi, jujube, jujube, licorice, By measuring the cinnamon, gourd roots, cedar branches, garlic, ginger, cloves, mistletoe stems, oak stems, green onions, and boiled pigs without smell and oil, you can make a broth with high herbal effect. After the broth is prepared, the pigs are removed to remove the bones of the pigs, making it easy to eat, and making it easy to use for making footbaths. When you put the foot meat into the broth and make the pork foot bath, you can effectively manage the pork foot meat, so that you can manufacture the pork foot bath that is rich in taste and nutrition and does not have the peculiar smell of the pork foot when eating.
In addition, the pork bones are made by removing and cutting the bones of the pigs, so it is easy to eat and boiled with Chinese medicine that has affinity with pigs to make broth, so it is easy to digest, rich in nutrition, and healthy. There is this.

도 1은 돼지족 예시도
도 2는 1차 처리된 돼지족 예시도
도 3은 뼈를 발라낸 돼지족살의 예시도이다.1 is an illustration of a pig group
Figure 2 is an illustration of the first treated pig group
Figure 3 is an illustration of boned pork thigh.

본 발명은 돼지족을 선택하여 표면의 이물질과 털과 발톱을 제거하고 세척하여 돼지족(1)을 준비한다.The present invention selects the pig group to remove the foreign matter, hair and claws on the surface and wash to prepare the pig group (1).

이때 털을 제거하기 위해서는 면도하거나 가스불로 털을 태우는 방법이 사용된다.In order to remove the hair, shaving or burning the hair with a gas fire is used.

이어서 가마솥에 물120kg을 넣고 물120kg에 대하여 중량비 볶은소금 0.16∼0.18중량%, 식초 0.12∼0.13중량%, 커피 0.01중량%와, 볏짚0.012중량%로 조성된 물에 돼지족26∼27중량%(31∼32kg)을 넣고 100℃에 이르도록 끓여서 100℃에서 2∼3시간 삶는 방법으로 돼지족의 기름과 냄새를 제거하는 1차 가열처리단계와,Then, put 120 kg of water in the cauldron, and weigh the roasted salt 0.16 to 0.18% by weight, vinegar 0.12 to 0.13% by weight, 0.01% by weight of coffee, and 0.012% by weight of rice straw, and 26 to 27% by weight (31). ~ 32kg) and boiled to 100 ℃ boiled at 100 ℃ for 2 to 3 hours to remove the oil and smell of pigs, and the first heat treatment step,

가마솥에 물70kg을 넣고 물70kg에 대하여 황기30g(0.04중량%), 구기자30g(0.04중량%), 대추50g(0.07중량%), 감초30g(0.04중량%), 계피20g(0.028중량%), 둥글레뿌리100g(0.14중량%), 삼청목가지30g(0.04중량%), 마늘100g(0.14중량%), 생강100g(0.14중량%), 파200g(0.28중량%), 정향10g(0.014중량%), 겨우살이줄기50g(0.07중량%), 엄나무줄기150g(0.21중량%)을 넣은 혼합물에 가열처리된 돼지족 31∼32kg(44∼45중량%)을 넣고 100℃에 이르도록 끓여서 100℃에서 2∼3시간 삶아 성분을 우려내는 육수제조단계와,Add 70kg of water to the cauldron, and add 30g (0.04% by weight) of Astragalus, 30g (0.04% by weight), Jujube 50g (0.07% by weight), 30g (0.04% by weight) of licorice, 20g (0.028% by weight) of cinnamon, 100g (0.14% by weight), 30g (0.04% by weight), 100g (0.14%) garlic, 100g (0.14%) ginger, 200g (0.28%) clove, 10g (0.014%) clove , Add 31g-32kg (44-45% by weight) of heated piglets to the mixture containing 50g (0.07% by weight) of mistletoe stem and 150g (0.21% by weight) of oak stem and boil until it reaches 100 ° C. The broth production step that boils the ingredients and boils over time;

육수제조후 돼지족을 건저내어 뼈(2)를 제거하고 일정크기로 잘라 돼지족살(3)을 제조하는 돼지족살 제조단계로 이루어지는 가공방법이다.After the production of broth, the pigs are dried to remove the bones (2) and cut to a certain size.

이와 같이 가공한 돼지족은 육수제조단계에서 얻은 육수에 돼지족살을 혼합하고 첨가재를 넣어서 돼지족탕을 제조하는 것이다.Pork foot processed in this way is to prepare the pork foot bath by mixing the pork leg meat and the additives in the broth obtained in the broth production step.

한편 육수제조단계에서 돼지족과 함께 투입되는 Meanwhile, during the broth production stage,

① 황기뿌리는 ① Astragalus Root

폴리산(folic acid), 콜린(choline)이 들어 있어 중추신경계통의 흥분작용과 이뇨작용이 있어 신염(腎炎)의 발생을 억제시키고, 단백뇨와 콜레스테롤혈증의 발생도 지연시키고 혈압강하작용을 하며.Polylic acid (folic acid), choline (choline) contains the central nervous system excitement and diuretic action to suppress the occurrence of nephritis (腎炎), delay the development of proteinuria and cholesterolemia and lower blood pressure.

② 구기자는 ② goji berries

베타인(betaine), 제아잔틴(zeazanthin), 카로틴(carotene), 티아민(thiamine), 비타민A, 비타민B1, 비타민B2, 비타민C 등이 함유되어 있어 생체내 대사를 도와주고 간장에서 지방의 축적을 억제하며 간세포의 신생을 촉진하며 혈압을 내려주는 작용을 하고 Contains betaine, zeazanthin, carotene, thiamine, vitamin A, vitamin B1, vitamin B2, and vitamin C to help metabolism in vivo and inhibit accumulation of fat in the liver Promotes the development of liver cells and lowers blood pressure

③ 대추는 ③ jujube

노화를 방지하는 신비로운 생약 또는 식품으로 취급되어 왔고, 한방에서는 대추의 열매는 자양제, 신경안정제, 혈액정화제, 수피는 하체 뿌리는 하열, 어린잎은 전갈의 자상에 경험적으로 쓰여 왔고, 마른대추는 식용, 요리용, 과자용, 건과, 약용등으로 널리 쓰이며, 영양을 돕고 위(胃)를 편하게 하는 작용이 있고,It has been treated as a mysterious herbal medicine or food that prevents aging.In oriental medicine, the fruit of jujube has been used for nourishment, nerve stabilizer, blood purification agent, bark for lower body root, lower fever, young leaves for scorpion, and dried jujube is edible. It is widely used in cooking, confectionery, dried fruit, medicinal, etc., and it helps to nourish and comfort the stomach.

④ 감초는 ④ Licorice is

감미가 있는 글리시리진과 글라브릭산, 슈크로즈, 글루코즈, 리퀴리틴, 리코리시딘을 함유하고 글리시리진은 디프테리아 독소, 파상풍 독소, 염산 코데인, 초산 스트리키닌, 뱀독, 복어독 등을 해독하는 작용이 있으며 항염증 작용이 있어 부종을 억제하는 효과가 있고, 또한 글리시리진은 혈액 중의 콜레스테롤치를 내려주어 혈압강하의 효과가 있으며, 담즙의 분비를 촉진시키고 진해작용, 진통작용이 있으며, 항암작용실험에서는 복수암, 간암등에 유의성 있는 억제작용을 하는 것이 확인 되었고Contains sweet glycyrrhizin and glabric acid, sucrose, glucose, liquiritin, and lycosidine, and glycyrrhizin has the ability to detoxify diphtheria toxins, tetanus toxins, codeine hydrochloric acid, strychnine acetate, snake venom, and puffer fish poison. It has anti-inflammatory effect and suppresses edema, and glycyrrhizine lowers cholesterol level in blood, which lowers blood pressure, promotes bile secretion, antitussive and analgesic effects. And liver cancer have been shown to have a significant inhibitory effect.

⑤ 계피는⑤ cinnamon

방향성을 가진 건위제로서 식욕증진제로 사용되고 Used as an appetite enhancer

⑥ 둥굴레는⑥ The rounding

가래, 기침, 피로, 권태에 효과가 있으며, 강장이나 당뇨, 해소, 다한증, 다뇨증등에 사용되고 It is effective for sputum, cough, fatigue and boredom, and is used for tonic, diabetes, relieving, hyperhidrosis and polyuria.

⑦ 벌나무(산청목)는⑦ The beewood (mountain tree)

간암, 간경화증, 간염, 백혈병 등에 치료효과가 있으며, 독성이 없으므로 어떤 체질에도 부작용이 거의 없는 약재이고, 맛이 담백하며 청혈제(淸血劑)와 이수제(利水劑)로도 쓰인다, 간의 온도를 정상으로 회복시키고 수분이 잘 배설되게 하여 간 치료약으로 사용되며, 제독작용, 청혈작용, 지방분해 작용, 이뇨작용, 신경안정작용이 있고,It has a therapeutic effect on liver cancer, cirrhosis, hepatitis, leukemia, etc., and because it is not toxic, it is a medicine that has almost no side effects in any constitution. It is light in taste and is also used as a blue blood agent and diuretic agent. It is used as a medicine for liver by restoring and excreting water well, and it has detoxification, blue blood, lipolysis, diuretic and neurostable.

⑧ 마늘은 ⑧ Garlic

아미노산의 일종인 알리인이라는 성분이 함유되어 있어, 고기 비린내를 없애고 고기의 맛을 돋우어주며 소화도 도와주고, 알리신은 비타민 B1과 결합하여 알리티아민이 되는데, 비타민B1과 같은 작용을 가지면서 보다 흡수가 용이하다. 따라서 마늘은 각기병을 막는데 커다란 효과를 나타내며It contains an ingredient called Aliin, which is a kind of amino acid, which eliminates fish smell, enhances the taste of meat, helps digestion, and allicin is combined with Vitamin B1 to become Alithiamine. Is easy. Therefore, garlic has a great effect on preventing each disease.

⑨ 생강은⑨ Ginger

생강은 감기로 인한 오한, 발열, 두통, 구토, 해수, 가래를 치료하며 식중독으로 인한 복통설사, 복만에도 효과가 있어 끓는물에 생각을 달여서 차로 마시기도 한다. 약리작용으로 위액분비촉진, 소화력 증진, 심장흥분 작용, 혈액순환촉진, 억균작용 등이 보고되었다. 한자어로는 강근(姜根), 모강(母薑), 백랄운(百辣蕓), 염량소자(炎凉小子), 인지초(因地草), 자강(子薑), 자강(紫薑), 건강(乾薑)이라고도 한다. 또, 뿌리줄기는 말려 갈아서 빵,과자, 카레, 소스, 피클 등에 향신료로 사용하기도 하고, 껍질을 벗기고 끓인 후 시럽에 넣어 절이기도 하며 생강차와 생강주 등을 만들기도 한다. Ginger treats chills, fever, headache, vomiting, seawater, and phlegm from colds. It is also effective for stomachache, diarrhea, and stomachache caused by food poisoning. Pharmacological action to promote gastric secretion, digestive power, cardiac excitement, blood circulation promotion, and bacillary action have been reported. In Chinese, Kang-Geun, Mo Gang, Baek-Lun-Woon, Salt-Yellow Element, Injicho, Ja-Gang, Ja-Gang, Also called health (乾薑). Root stems are dried and used as a spice in breads, sweets, curry, sauces, and pickles. Peel, boil, and marinated in syrup. Ginger tea and ginger are also made.

⑩ 정향은⑩ cloves

정향분말이나 정향유를 식용, 약용하며 방부제로도 사용하고 있으며, 정향은 위가 차가워서 생기는 구토, 위암, 복통, 소화불량과 성기능 증대, 잇몸염증 및 잇몸통증 등에 쓰인다.Clove powder or clove oil is edible, medicinal, and also used as an antiseptic. Clove is used for vomiting, stomach cancer, abdominal pain, indigestion and increased sexual function, gum inflammation and gum pain caused by cold stomach.

약리작용으로 위액분비촉진, 진통, 항경련, 항염, 항산화, 항혈전, 항균, 구충, 혈압강화작용을 하며 Pharmacological action promotes secretion of gastric juice, analgesic, anticonvulsion, anti-inflammatory, antioxidant, antithrombotic, antibacterial, hookworm, blood pressure strengthening

⑪ 겨우살이는 Mistletoe

주성분이 베타아미린(β-amyrin)과 라페올(Lapeal)로서 한방에서는 가지와 잎을 말려서 강장·진통제로 사용한다. 고혈압·신경통·관절통·태동(胎動)·태루(胎漏) 등의 증상에 사용하는데, 탕·산 또는 환제(丸劑)로 만들어 복용하고 있다.The main ingredients are beta-amyrin and lapeol (Lapeal), which is used as a tonic and analgesic medicine by drying branches and leaves. It is used for symptoms such as high blood pressure, neuralgia, arthralgia, gestation, and seizures. It is made of tang, acid, or pills.

⑫ 엄나무는Oak tree

엄나무의 수피(樹皮)를 채취하여 약재로 이용한다. 약성은 평(平)하고 고미신(苦微辛)하며, 거풍습, 활혈(活血) 진통(鎭痛), 소종(消腫)의 효능이 있는 것으로 알려져 있다. 풍습비통(風濕痺痛), 신경통, 요통, 관절염, 질타손상, 옹저, 개선 등에 사용하며, 대표적인 처방으로는 해동피산, 신선퇴풍단이 있다.Extract the bark of the oak tree and use it as a medicinal herb. The drug is known to have a flat, highly superstitious, windy, active, analgesic, small-species effect. It is used for habitual pain, neuralgia, low back pain, arthritis, vaginal damage, onggi, and improvement.

⑬ 파는Digging

주로 각종 음식의 양념으로 쓰이지만 특히 고기와 생선의 좋지 못한 냄새를 없애주는 구실을 한다, 녹색 부분에는 비타민A,C가 많고 철분 등의 무기질도 많다. 마늘과 같이 비타민B1을 활성화하는 알린도 함유하고 있다.It is mainly used as a condiment for various foods, but it serves as an excuse to remove bad smells of meat and fish. The green part is rich in vitamins A and C and minerals such as iron. Like garlic, it also contains allin, which activates vitamin B1.

또한, 파에는 칼슘, 염분, 비타민등이 많이 들어 있고, 특이한 향취가 있어서 생식하거나 요리에 널리 쓴다. 민간에서는 뿌리와 비늘줄기를 거담제, 구충제, 이뇨제 등으로 쓰이고 있는 식품이다.
In addition, the leek contains a lot of calcium, salt, vitamins, etc., has a unique odor and is widely used in reproduction or cooking. In the private sector, roots and scales are used as expectorants, insect repellents, and diuretics.

본 발명은 황기, 구기자, 대추, 감초, 계피, 둥글레뿌리, 삼청목가지, 겨우살이줄기, 엄나무줄기를 마늘, 생각, 파, 정향 돼지족을 일정비율로 물에 넣고 100℃가 될때까지 끓어서 100℃에서 2∼3시간 삶아 육수를 제조함으로써, 혼합된 성분과 돼지족의 성분이 어울어져 맛과 영양이 높은 육수를 만들 수 있고, 몸에 좋은 육수를 만들 수 있으며, 이렇게 제조한 육수와 돼지족살을 혼합하고, 부재료로 당면, 떡국, 은행, 메추리알, 표고버섯, 땅콩을 가미하여 돼지족탕을 끓이면 맛과 영양이 풍부한 보신용 음식이 되는 것이다.
The present invention is put in a certain ratio of Astragalus, wolfberry, jujube, licorice, cinnamon, round roots, cedar branches, mistletoe stem, garlic stem, garlic, thoughts, green onions, cloves pork in a proportion to boil until 100 ℃ to boil at 100 ℃ Boiled for 2-3 hours to make broth, the mixed ingredients and pork ingredients can be mixed to make a tasty and nutritious broth, to make a healthy broth, and to mix the broth and pork meat Boiled pork foot soup with noodles, rice cake soup, ginkgo biloba, quail eggs, shiitake mushrooms, and peanuts as a subsidiary material is rich in flavor and nutrition.

1 : 돼지족발 2 : 뼈
3 : 돼지족살1: pork pig 2: bone
3: Pork Lean

Claims (1)

돼지족을 선택하여 표면의 이물질과 털과 발톱을 제거하고 세척하는 돼지족 준비단계와,
가마솥에 물120kg을 넣고 물120kg에 대하여 볶은소금 0.16∼0.18중량%, 식초 0.12∼0.13중량%, 커피 0.01중량%, 볏짚0.012중량%, 돼지족26∼27중량%,를 넣고 100℃가 될때까지 가열하여 100℃에서 2∼3시간 삶아 돼지족의 기름과 냄새를 제거하는 1차 가열처리단계와,
가마솥에 물70kg을 넣고 물70kg에 대하여 중량비로 황기0.04중량%, 구기자0.04중량%, 대추0.07중량%, 감초0.04중량%, 계피0.02중량%, 둥글레뿌리0.14중량%, 삼청목가지0.04중량%, 마늘0.14중량%, 생강0.14중량%, 파0.28중량%, 정향0.014중량%, 겨우살이줄기0.07중량%, 엄나무줄기0.21중량%, 돼지족 44∼45중량%를 넣어서 100℃에 이르도록 가열하여 100℃에서 2∼3시간 삶아 성분을 우려내는 육수제조단계와,
육수제조후 성분이 우러난 돼지족을 건져내어 뼈를 제거하고 일정크기로 잘라 돼지족살을 제조하는 단계를 순차실시하여 이루어지는 것을 특징로 하는 돼지족탕용 돼지족의 가공방법Pig stage preparation step of selecting and removing the foreign substances, hair and claws on the surface of the pig group,
Add 120kg of water to the cauldron, add 0.16 ~ 0.18% of roasted salt, 0.12 ~ 0.13% of vinegar, 0.01% of coffee, 0.012% of rice straw, 26 ~ 27% of pork group, and heat until it reaches 100 ℃. Boiled at 100 ° C. for 2 to 3 hours to remove oil and odors of pork;
70 kg of water was added to the cauldron, and the weight ratio of 70 kg of Astragalus 0.04% by weight, wolfberry 0.04% by weight, jujube 0.07% by weight, licorice 0.04% by weight, cinnamon 0.02% by weight, round root root 0.14% by weight, and cedar branch 0.04% by weight. Garlic 0.14% by weight, ginger 0.14% by weight, leek 0.28%, cloves 0.014% by weight, mistletoe stem 0.07% by weight, oak stem 0.21% by weight, pigs 44-45% by weight, heated to 100 ℃ and heated to 100 ℃ The broth manufacturing step boiled for 2 to 3 hours and boil the ingredients,
After the production of broth, the method of processing pork pigs for pork foot bath, characterized in that the step of removing the bones to remove the bones and then cut to a certain size to produce the pig meat
KR1020120025852A 2012-03-14 2012-03-14 Processing methods for ham hocks ham hocks KR101365911B1 (en)

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KR20080054023A (en) * 2006-12-12 2008-06-17 고병모 Method of making pork hock
KR20090085006A (en) * 2009-07-02 2009-08-06 류삼식 三 食 Pig's feet (nutrition, taste, function)
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KR20080054023A (en) * 2006-12-12 2008-06-17 고병모 Method of making pork hock
KR20090085006A (en) * 2009-07-02 2009-08-06 류삼식 三 食 Pig's feet (nutrition, taste, function)
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021189115A1 (en) * 2020-03-27 2021-09-30 Freeze Dry Industries Pty Ltd A process for producing a collagen composition

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