KR101425877B1 - Cooking process of pork - Google Patents

Abstract

The present invention relates to a method for rapidly cooking pork belly without losing moisture and heat. The method comprises the steps of sheathing the skin side of pork belly and spreading chopped rosemary, wholegrain mustard, salt, pepper, and honey in order to season the pork belly; roasting the pork belly from the previous step in turns from the skin side in a first cooking container in which olive oil is greased; and adding carrot sliced in a length direction into 4-6 pieces in a second cooking container with a semi-vacuum function, pouring water to the height of the carrot pieces, putting the pork belly on the carrot pieces, and maintaining the pork belly in a semi-vacuum state.

Description

{Cooking process of pork}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a poultry dish, and more particularly, to a poultry poultry cooking method.

Generally, the roasted pork belly grill is a dish to bake pork belly in electric oven, frying pan, charcoal fire.

Roasted pork belly is put in a sauce added with sake, shochu, garlic, salt, and pepper for a certain time to remove the burden of pork belly after cutting the pork belly. Then bake for 40 to 45 minutes in an oven preheated to 220 degrees.

<Prior Art Literature>
1. Korean Patent Registration No. 10-1266179 (2013.05.14)

However, such a conventional thick-bodied poultry cooking method easily sucks moisture and heat of the deep-fried pork belly to reduce the taste of the meat, and takes a long time to cook.

It is an object of the present invention to solve the above-mentioned problems and to provide a method of cooking crisp, quick-cooking, which is rapidly cooked without taking moisture and heat. However, these problems are exemplary and do not limit the scope of the present invention.

According to one aspect of the present invention, there is provided a method for preparing a poultry poultry meat product, comprising the steps of putting a sheath on the skin surface of the poultry poultry meat to put rosemary chop, Hall grains mustard, salt, pepper and honey on it, A step of grinding the carrot in a longitudinally divided lengthwise direction in the first cooking utensil and a step of baking the carrot in a longitudinal direction; and pouring water in accordance with the height of the carrot, And holding the deep-fried batterfish in a semi-vacuum state.

Wherein the step of holding the semi-vacuum state comprises: dividing the carrot in a longitudinal direction into a second cooking vessel capable of forming the semi-vacuum state; and pouring water in accordance with the height of the carrot, The deep-fried pork belly is placed and heated for 10 minutes to form a steam film in the cooking vessel.

The paprika, onion, carrot, garlic, zucchini and eggplant were sliced into the same size and fried in a third container filled with olive oil, The process may further include adding a hole, raisin and pine nut to make a caponata.

After the step of making the caponata, the method may further include a step of holding the caponata in a dish, and slicing the capstarch in a width direction maintained in the semi-vacuum state on the caponator.

The method may further include the step of slicing the bamboo poultry in the width direction on the caponata and then decorating it with green edible herbs.

The green edible herb may include garlic.

According to one embodiment of the present invention as described above, it is possible to implement a method of cooking a deep-fried pork belly which is quickly cooked without depriving the user of moisture and heat. Of course, the scope of the present invention is not limited by these effects.

FIG. 1 is a flow chart schematically illustrating a method of cooking a marigold bite according to an embodiment of the present invention.
FIG. 2 is a photograph showing the finished Kaponata and the deep-fried pork belly in a plate in a bamboo bamboo cooking method according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood, however, that the invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, Is provided to fully inform the user. Also, for convenience of explanation, the components may be exaggerated or reduced in size.

FIG. 1 is a flow chart schematically illustrating a method of cooking a marigold bite according to an embodiment of the present invention.

Referring to FIG. 1, a method for cooking thick flesh poultry according to embodiments of the present invention includes a step S1 of putting various kinds of seasoning on a poultry poultry, a step S2 of baking the poultry poultry, (S3) in a semi-vacuum state.

Thick bacon is a nonchicken bacon, for example, the common people are known as the five-pod bacillus.

For example, prepare 400 g of bamboo shoots, 2 rosemary chops, 40 g of hole-grained mustard, 20 g of salt, pepper and honey, in step S1 of putting various spices on the bamboo shoots. After that, sheaves are cut on the skin surface of the bamboo poultry, and 2 rosemary chops, 40g of hall grains mustard, 20g of salt, pepper and honey are evenly applied on the bamboo pods to remove the pork-specific pods.

In the step S2 of baking the deep-fried poultry, the deep-fried poultry poultry that has been put in the sauce is turned and baked in a first cooking container containing olive oil so that the poultry poultry is colored from the skin surface of the poultry poultry . At this time, not only can the above-described pork belly be baked to be colored, but the baked degree can be changed according to the person who cooks or the person who eats the dish. In addition, the olive oil may comprise, for example, extra virgin olive oil, and the first cooking vessel may comprise, for example, 20 cm ketrol.

In the step (S3) of holding the deepest poultry poultry in a semi-vacuum state, the deepest poultry poultry is baked, and then one carrot is placed in a second cooking vessel containing a semi-vacuum function in the longitudinal direction, , 8 cm in length, and 6 cm in height. After that, water is poured into the second cooking vessel according to the height of the carrot. After water is poured in accordance with the height of the carrot, the above-mentioned thick-bodied pork belly is placed on the carrot, and the lid of the second cooking vessel is closed and heated, for example, for 10 minutes. The flavor of the carrot is transferred to the deep-bodied pork belly and does not directly come into contact with the water in the second cooking container and the deep-boll pork belly, so that the water-soluble vitamin, Of the juice and retaining the texture that is obtained when the above-mentioned bale pork belly is baked.

At this time, when the second cooking vessel is heated for 10 minutes, water vapor is generated in the second cooking vessel by the carrot, the deepest poultry sand and water contained in the second cooking vessel, and the water vapor is formed do. This steam film may serve to make the inside of the second cooking vessel to be in a semi-vacuum state, and to hold the above-mentioned deep-frying poultry in a semi-vacuum state for 10 minutes. When the above-mentioned deep-bodied pork belly is kept in a semi-vacuum state for 10 minutes, it is possible to cook in a low-temperature and low-moisture environment. If the bamboo bamboo bamboo is kept in a semi-vacuum state for 10 minutes, the bamboo bamboo can be cooked in a low-temperature and low-moisture environment, and the bamboo bamboo can be cooked quickly without losing moisture and heat. The effect is better.

However, when using a cooking vessel other than the second cooking vessel including the semi-vacuum function, the above-mentioned effect can not be obtained. For example, when a cooking vessel including a lid integrally formed without a steam hole is used, water vapor generated from the food material inside the cooking vessel forms a film to make it into a semi-vacuum state, but there is no hole for discharging steam, There is a risk that the lid will pop out. On the other hand, when a cooking vessel including a lid having a steam hole is used, water vapor escapes through the steam hole, so that a steam film can not be formed, and the inside of the cooking vessel can not be maintained in a semi-vacuum state.

The semi-pork bacon is kept in a semi-vacuum state for 10 minutes. The finished pork bacillus can be appropriately cut in the width direction of the bacon bacillus and can be eaten only by itself, and can be eaten with food such as caponata.

Caponata is a traditional dish of Sicilian, served with olive oil, eggplant, onion, tomatoes, and herb rosemary, served in salads and dishes.

The method of cooking according to one embodiment of the present invention may include, for example, referring to FIG. 1, preparing S4 (step S4) and making Kaponata (step S5).

Step S4 of preparing the carbonated material can be carried out using, for example, 1/4 paprika, half onion, 1/4 carrot, 3 garlic, 1/4 squash and 1/4 squash I can cook. For example, carrot, zucchini and eggplant are sliced into four equal parts in the longitudinal direction, then the zucchini and branch seeds are removed, and then 1/4 of the carrot, 1/4 of the zucchini and 1/4 of the branch are diagonalized. Prepare 1/4 of paprika, half of onion and 3 pieces of garlic in the same or similar size as the size of carrots, zucchini and branches with the diagonal slices.

The step (S5) of making caponata is carried out by frying the paprika, onion, carrot, garlic, zucchini and eggplant prepared in the same or similar size into a third cooking vessel containing olive oil in a tight sequence, Add 2 lambs, 20 g of raisins and 20 g of pine nuts, and suck it up enough to avoid water to complete the caponata. At this time, raisins and pine nuts may or may not be added depending on the individual preference. The olive oil may include, for example, extra virgin olive oil, and the third cooking vessel may include, for example, a source pan.

The reason why the paprika, onion, carrot, garlic, zucchini and eggplant are roasted in order from the firm order is that when the roasted ingredients are roasted, the loose ingredients must be roasted until the solid ingredients are cooked, .

FIG. 2 is a photograph showing the finished Kaponata and the deep-fried pork belly in a plate in a bamboo bamboo cooking method according to an embodiment of the present invention.

Referring to FIGS. 1 and 2, the method of preparing marigold bamboo pods may include a step (S6) of putting the bamboo pods and the bamboo pods into a dish. For example, the finished caponata is placed in a dish, and the above-mentioned deep-fried poultry poultry kept in the semi-vacuum state on the capo-pontine is appropriately sliced up in the width direction of the poultry poultry and is decorated with green edible herbs It does. For example, the green edible herb may include sedum and may include various seasonal green edible herbs. The caponata may serve as a roasted kimchi for baking and eating pork belly, for example, and may play a role of catching the sensation of the deep-fried pork belly, and the green edible herb may be, for example, It can act like lettuce to eat together when you eat.

When the caponata and the bamboo pods are appropriately sliced and eaten together, the sensation of the pods can be alleviated and the flavor can be further enhanced. In addition, nutritional value can be further enhanced.

However, it is not limited to this method. For example, preparing the caponata material (S4) and forming the caponata (S5) may be performed by putting the deep- May be performed before the step S1. For example, after the step S4 of preparing the carbonated material and the step S5 of making the caponata, a step S1 of putting the deep-fried poultry on the spice, a step S2 of baking the deep poultry, The step S3 of holding the poultry in a semi-vacuum state and the step (S6) of putting the caponata and the poultry poultry on the dish.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (6)

Making a sheath on the bark side of the deep-fried pork belly and putting on rosemary chops, wholegrain mustard, salt, pepper and honey;
Baking the deep-fried poultry in a first cooking container wrapped with olive oil from the surface of the shell after the frying step; And
A step of dividing the carrots in the lengthwise direction after the baking, slicing the carrots in the longitudinal direction, pouring water in accordance with the height of the carrots, placing the deep-bodied pods on the carrots, and maintaining the deep pods in a semi-vacuum state;
&Lt; / RTI &gt; The method according to claim 1,
Wherein the step of holding the semi-vacuum state comprises: dividing the carrot in a longitudinal direction into a second cooking vessel capable of forming the semi-vacuum state; and pouring water in accordance with the height of the carrot, And a thick-walled poultice is placed on the wall and heated for 10 minutes to form a steam film in the cooking container. 3. The method of claim 2,
Paprika, onion, carrots, garlic, courgette and eggplant; And
Cut the paprika, onion, carrots, garlic, zucchini and eggplant into equal sizes and fry them in a third container with olive oil in order. Add tomatoes, raisins and pine nuts to make caponata. Further included is a simmered belly cooking method. The method of claim 3,
The method of claim 1, further comprising, after the step of making the caponata, further comprising the step of slicing the blanched blanched blanket held in the semi-vacuum state on the capoa in a width direction, . 5. The method of claim 4,
Further comprising the step of slicing the bamboo blanks held in the semi-vacuum state on the caponata in a width direction, and then decorating the blanched blanched beans with green edible herbs. The method of claim 5, wherein
Wherein the green edible herb comprises a crustacean.

Images