KR101508902B1 - Manufacturing method of soft flesh for sweet and sour pork - Google Patents
Manufacturing method of soft flesh for sweet and sour pork Download PDFInfo
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- KR101508902B1 KR101508902B1 KR20130082872A KR20130082872A KR101508902B1 KR 101508902 B1 KR101508902 B1 KR 101508902B1 KR 20130082872 A KR20130082872 A KR 20130082872A KR 20130082872 A KR20130082872 A KR 20130082872A KR 101508902 B1 KR101508902 B1 KR 101508902B1
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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Abstract
본 발명은 육질이 부드러운 탕수육 고기의 제조방법에 관한 것으로, 더욱 상세하게는 돈육을 절단하는 돈육절단단계, 상기 돈육절단단계를 통해 절단된 돈육을 초벌구이하는 초벌구이단계, 상기 초벌구이단계를 통해 초벌구이된 돈육에 튀김분말을 도포한 후에 기름에 튀기는 튀김단계, 상기 튀김단계를 통해 튀겨진 돈육튀김에 함유된 기름을 제거하는 기름제거단계로 이루어진다.
상기의 과정을 통해 제조되는 탕수육 고기는 튀기기 전에 초벌구이를 통해 돈육을 미리 익히기 때문에, 튀김 시간이 줄어들어 육질이 부드럽고 육즙이 풍부하게 함유되어 있으며, 돈육을 초벌구이하기 전에 한약추출물로 숙성시켜 잡 냄새가 제거된다. More particularly, the present invention relates to a pork meat cutting step for cutting pork, a pre-pork step for cutting pork cut through the pork cutting step, A frying step of frying oil after applying the frying powder, and an oil removing step of removing the oil contained in the frying pork fried through the frying step.
Since the sweet and sour pork meat prepared through the above process pre-cooks the pork through the unglazed pork before frying, the frying time is reduced, the meat quality is smooth and the pork is rich in juice, and the pork is aged with the herbal medicine extract do.
Description
본 발명은 육질이 부드러운 탕수육 고기의 제조방법에 관한 것으로, 더욱 상세하게는 튀기기 전에 초벌구이를 통해 돈육을 미리 익히기 때문에, 튀김 시간이 줄어들어 육즙이 풍부하게 함유되어 있으며 육질이 부드럽고, 돈육을 초벌구이하기 전에 한약추출물로 숙성시켜 잡 냄새가 제거된 육질이 부드러운 탕수육 고기의 제조방법에 관한 것이다.
The present invention relates to a method for manufacturing sweet and sour pork meat having a soft texture, more specifically, since pork meat is pre-cooked through a pork batter before frying, the frying time is reduced and the meat is rich in juice, and the meat quality is smooth. The present invention relates to a method for manufacturing sweet and sour pork meat which is matured with a herbal medicine extract to remove odor and smell.
본 발명은 육질이 부드러운 탕수육 고기의 제조방법에 관한 것으로, 더욱 상세하게는 튀기기 전에 초벌구이를 통해 돈육을 미리 익히기 때문에, 튀김 시간이 줄어들어 육즙이 풍부하게 함유되어 있으며 육질이 부드럽고, 돈육을 초벌구이하기 전에 한약추출물로 숙성시켜 잡 냄새가 제거된 육질이 부드러운 탕수육 고기의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing sweet and sour pork meat having a soft texture, more specifically, since pork meat is pre-cooked through a pork batter before frying, the frying time is reduced and the meat is rich in juice, and the meat quality is smooth. The present invention relates to a method for manufacturing sweet and sour pork meat which is matured with a herbal medicine extract to remove odor and smell.
탕수육은 한국인이 매우 좋아하는 중화요리로, 돈육에 튀김옷을 입혀서 기름에 튀겨 낸 다음 녹말가루, 식초, 야채, 간장 등으로 끓여 만든 소스를 섞어서 먹는 음식이다.Sweet and sour pork is a Chinese dish that is very popular among Koreans. It is a mixture of pork fried in oil and fried in oil, then mixed with sauce made from boiled starch powder, vinegar, vegetables and soy sauce.
상기와 같은 과정을 통해 제조되는 탕수육은 튀겨진 고기의 씹는 맛과 특유에 달콤하고 새콤한 맛으로 인해 식사 및 안주용으로 널리 먹고 취식되고 있다.The sweet and sour pork produced through the above process is widely consumed and consumed for meals and snacks due to the chewing taste of the fried meat and the unique sweet and sour taste of the fried meat.
그러나, 종래에 탕수육은 튀기는 시간이 길어 돈육에 잔존하는 육즙이 대부분 제거되고 식감이 좋지 못하고, 유해물질이 발생하는 문제점이 있었다.However, conventionally, sweet and sour pork has a long frying time, so most of the juice remaining in the pork is removed, the texture is poor, and harmful substances are generated.
또한, 재료로 사용되는 돈육에서 잡 냄새가 발생하여 취식자가 거부감을 느끼는 문제점이 있었다.
In addition, there has been a problem that smell is generated in the pork used as a material, and the person who feels the sensation of rejection.
본 발명의 목적은 초벌구이된 돈육을 사용하여 튀김시간이 짧기 때문에, 돈육의 육즙이 다량 함유되어 식감이 우수하며, 돈육의 잡 냄새와 유해물질이 제거된 육질이 부드러운 탕수육 고기의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for manufacturing sweet and sour pork meat, which has a short frying time using porkless pork and has a large amount of juice of pork so that it has excellent mouthfeel, and the odor of pork and harmful substances are removed. will be.
본 발명의 다른 목적은 한약추출물로 숙성된 돈육을 사용하여, 각종 영양성분이 풍부하게 함유되어 있으며, 돈육의 잡 냄새가 제거된 육질이 부드러운 탕수육 고기의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a method for manufacturing sweet and sour pork meat, which is rich in various nutrients by using pork aged with herbal medicine extract and whose flesh odor is removed, so that the meat is soft.
본 발명의 목적은 돈육을 절단하는 돈육절단단계, 상기 돈육절단단계를 통해 절단된 돈육을 초벌구이하는 초벌구이단계, 상기 초벌구이단계를 통해 초벌구이된 돈육에 튀김분말을 도포한 후에 기름에 튀기는 튀김단계, 상기 튀김단계를 통해 튀겨진 돈육튀김에 함유된 기름을 제거하는 기름제거단계로 이루어지는 것을 특징으로 하는 육질이 부드러운 탕수육 고기의 제조방법을 제공함에 의해 달성된다.The object of the present invention is to provide a pork cutter which cuts pork, cuts the pork cut through the pork cutter, a frying step in which the frying powder is applied to the pork that has been cut through the cutter, And an oil removing step of removing the oil contained in the fried pork fried through the frying step.
본 발명의 바람직한 특징에 따르면, 상기 돈육절단단계는 돈육을 0.5 내지 1.5 센티미터 두께의 직사각형으로 절단하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the pork cutting step is performed by cutting the pork into a rectangle having a thickness of 0.5 to 1.5 cm.
본 발명의 더 바람직한 특징에 따르면, 상기 초벌구이단계는 통가마화덕을 이용하여 400 내지 500℃의 온도에서 1 내지 3분 동안 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the pre-grinding step is performed at a temperature of 400 to 500 ° C for 1 to 3 minutes using a furnace of a furnace.
본 발명의 더욱 바람직한 특징에 따르면, 상기 튀김분말은 상기 튀김분말은 난황에 고구마전분 또는 옥수수전분을 혼합하여 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the frying powder is prepared by mixing sweet potato starch or corn starch with egg yolk.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 돈육절단단계와 상기 초벌구이단계 사이에는 상기 돈육절단단계를 통해 절단된 돈육을 한약추출물에 투입하여 숙성시키는 숙성단계가 더 진행되는 것으로 한다.According to still another more preferred characteristic of the present invention, the pork cut through the pork cutting step is put into the extract of the herbal medicine between the pork cutting step and the pre-pork cutting step, and further aging is performed.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 숙성단계는 10 내지 20℃의 한약추출물에서 25 내지 35시간 동안 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the aging step is performed for 25 to 35 hours in the herbal extract at 10 to 20 ° C.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 한약추출물은 정제수 100 중량부에 인삼, 은행, 밤, 대추, 황귀, 감초, 마늘, 생강 및 파로 이루어진 한약재혼합물 20 내지 30 중량부를 투입하고, 90 내지 100℃의 온도에서 5 내지 10분 동안 가열하여 제조되는 것으로 한다.
According to a further preferred feature of the present invention, the herbal extract is prepared by adding 20 to 30 parts by weight of a mixture of herbal medicines composed of ginseng, bank, chestnut, jujube, Lt; 0 > C for 5 to 10 minutes.
본 발명에 따른 육질이 부드러운 탕수육 고기의 제조방법은 초벌구이된 돈육을 사용하여 튀김시간이 짧고, 돈육의 육즙이 다량 함유되어 식감이 우수하며, 돈육의 잡 냄새와 유해물질이 제거된 탕수육 고기를 제공하는 탁월한 효과를 나타낸다.According to the present invention, there is provided a method for producing sweet and sour pork meat having a soft meat quality, comprising the steps of shortening the frying time, containing a large amount of pork meat juice and having excellent texture, and providing pork meat with pork meat and harmful substances removed .
또한, 한약추출물로 숙성된 돈육을 사용하여, 각종 영양성분이 풍부하게 함유되어 있으며, 돈육의 잡 냄새가 제거된 탕수육 고기를 제공하는 탁월한 효과를 나타낸다.
In addition, using the pork ripened with the herbal medicine extract, it has an excellent effect of providing sweet and pork meat which is rich in various nutrients and has the smell of pork removed.
도 1은 본 발명의 일 실시예에 따른 육질이 부드러운 탕수육 고기의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 육질이 부드러운 탕수육 고기의 제조방법을 나타낸 순서도이다.FIG. 1 is a flowchart illustrating a method for manufacturing sweet and sour pork meat having a soft texture according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing sweet and sour pork meat having a soft texture according to another embodiment of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 육질이 부드러운 탕수육 고기의 제조방법은 돈육을 절단하는 돈육절단단계(S101), 상기 돈육절단단계(S101)를 통해 절단된 돈육을 초벌구이하는 초벌구이단계(S103), 상기 초벌구이단계(S103)를 통해 초벌구이된 돈육에 튀김분말을 도포한 후에 기름에 튀기는 튀김단계(S105), 상기 튀김단계(S105)를 통해 튀겨진 돈육튀김에 함유된 기름을 제거하는 기름제거단계(S107)로 이루어진다.
The method for manufacturing sweet and sour pork meat according to the present invention comprises a pork cutting step S101 for cutting pork, a pre-plowing step S103 for cutting pork cut through the pork cutting step S101, a pre- (S105). The oil removing step (S107) removes oil contained in the fried pork fried through the frying step (S105).
상기 돈육절단단계(S101)는 탕수육의 재료로 사용되는 돈육을 절단하는 단계로, 표면을 세척하여 이물질이 제거된 돈육을 0.5 내지 1.5 센티미터 두께의 직사각형으로 절단하여 이루어지는데, 돈육의 두께가 0.5 센티미터 미만이면 상기 초벌구이단계(S103) 및 튀김단계(S105)에서 육즙이 대부분 제거되어 식감이 좋지 못하며, 상기 돈육의 두께가 1.5 센티미터를 초과하게 되면 상기 튀김단계(S105)에서 완전히 익힐 수 없게 된다.
The pork cutting step (S101) is a step of cutting pork used as a material of sweet and sour pork. The surface of the pork is cut and the pork from which the foreign substance is removed is cut into a rectangle 0.5 to 1.5 centimeters thick. , Most of the juice is removed in the pre-frying step (S103) and the frying step (S105), and the texture is not good. If the thickness of the pork exceeds 1.5 centimeters, the frying step (S105) can not be fully learned.
상기 초벌구이단계(S103)는 상기 돈육절단단계(S101)를 통해 절단된 돈육을 초벌구이하는 단계로, 상기 돈육절단단계(S101)를 통해 절단된 돈육을 통가마화덕에 투입하고 400 내지 500℃의 온도에서 1 내지 3분 동안 가열하여 이루어진다.The pre-plowing step (S103) is a step of grinding the pork cut through the pork cutting step (S101). The pork cut through the pork cutting step (S101) is put into a furnace and heated to a temperature of 400 to 500 ° C For 1 to 3 minutes.
더욱 상세하게는, 상기의 통가마화덕은 소정의 크기로 이루어진 황토벽돌을 원판형태의 철재받침대 위에 둥글게 조적한 후 소정의 두께로 황토를 발라 형성되는 몸체와, 상기 원판형태의 철재 받침대위에 소정의 두께로 황토를 바른 후 건조시키고, 상기 받침대위에 거치대는 공기조절수단을 구비한 철재화덕과, 상기 철재화덕 위에 상기 벽돌을 일정부분 조적한 후, 참숯의 재가 상기 철재화덕으로 떨어질 수 있게 절개부를 구비한 화덕판과, 상기 벽돌을 소정의 높이로 더 조적한 후, 꼬챙이의 하단이 걸려질 수 있게 걸림턱을 구비한 중간거치대 및 상기 꼬챙이의 상단이 거치 되어 끼워질 수 있게 소정의 홈을 형성하고, 상기 가마 몸체 상단에 설치되는 꼬챙이 거치대를 포함하여 이루어진 것을 사용하는 것이 바람직하며, 상기의 구조로 이루어진 통가마화덕은 몸체가 황토로 제조되며, 내부에 참숯을 투입하여 초벌구이를 진행하게 되면, 참숯에서 발생하는 열의 대류 및 복사로 인해 돈육을 타지 않게 초벌구이를 할 수 있으며, 상기의 온도조건을 갖는 통가마화덕에서는 통가마화덕을 구성하고 있는 황토와 별도로 투입된 참숯에서 분당 약 2000회 정도의 원적외선 파장이 발생하여, 돈육에 함유된 유해물질을 제거할 수 있다.More specifically, the furnace of the furnace has a body formed by rounding the loess bricks having a predetermined size on a disk-shaped steel support, and then forming the loess with a predetermined thickness, The brick is placed on the brick, and the brick is placed on the brick, and then the brick is placed on the brick so that the brick of the brick can fall into the brick. An intermediate hearth having an oven plate, a brick having a predetermined height and a hooking jaw so that the lower end of the brassieres can be hooked, and a predetermined groove so that the upper end of the brassieres can be fitted And a skewer stand mounted on the upper end of the kiln body. In this case, When the charcoal is put into the inside of the kiln, the body is made of loess, and if the charcoal is put into the inside, the convection and radiation of the heat generated from the charcoal can be used to burn the pork without burning. In the hearth, approximately 2,000 wavelengths of far-infrared rays are generated per minute from the charcoal charged separately from the yellow ocher constituting the oven of the oven, thereby removing harmful substances contained in the pork.
또한, 상기의 과정을 통해 초벌구이된 돈육은 잡 냄새가 제거되며, 육질이 부드럽고 맛이 담백한 특징을 나타내며, 400 내지 500℃의 온도에서 돈육이 익혀지면 절단면에 순간적으로 피막이 형성되어 육즙이 빠져나가지 않기 때문에, 돈육의 맛과 식감이 월등하게 향상된다.In addition, the pork that has been smashed through the above process is removed from the smell, the meat quality is smooth and the taste is soft. When the pork is cooked at a temperature of 400 to 500 ° C, a film is instantly formed on the cut surface, Therefore, the taste and texture of the pork are significantly improved.
즉, 통가마화덕에서 상기의 조건으로 초벌구이단계(S103)를 진행하면, 돈육이 어느 정도 익은 상태에서 상기 튀김단계(S105)를 진행할 수 있기 때문에, 튀기는 시간이 줄어들며, 육즙이 다량 잔존하여 식감이 우수한 탕수육 고기가 제공된다.
That is, if the pre-frying step (S103) is performed under the above conditions in the furnace of the furnace, since the frying step (S105) can be performed with the pork being ripe to some extent, the frying time is shortened, Excellent swine meat is provided.
상기 튀김단계(S105)는 상기 초벌구이단계(S103)를 통해 초벌구이된 돈육에 튀김분말을 도포한 후에 기름에 튀기는 단계로, 상기 초벌구이단계를 통해 초벌구이된 돈육에 튀김분말을 입히고, 170 내지 200℃의 기름에 투입하여 1 내지 2분간 튀겨서 이루어진다.The frying step (S105) is a step of frying the frying powder after being applied through the pre-frying step (S103), and frying the frying powder into the oil. The frying powder is fried in the pre- Put in oil and fried for 1 to 2 minutes.
통상적으로 탕수육 고기를 튀길 때는, 돈육에 튀김분말을 도포한 상태로 170 내지 200℃의 기름에 투입하여 1 내지 3분간 튀긴 후에 식히고, 다시 170 내지 200℃의 기름에 투입하여 1 내지 3분간 튀기는 과정을 통해 제조되는데, 본 발명의 튀김단계(S105)에서는 돈육이 초벌구이되어 어느 정도 익혀진 상태기 때문에, 튀김과정을 한 번만 진행해도 돈육이 완전히 익혀지며, 이에 따라 육즙이 다량 잔존하게 된다.Usually, when boiling water is boiled, pork is put into oil of 170 to 200 DEG C in the state that frying powder is applied to pork, and it is fried for 1 to 3 minutes and cooled. Thereafter, it is put into oil of 170 to 200 DEG C and fried for 1 to 3 minutes In the frying step (S105) of the present invention, the pork is cooked to a certain degree, so that even if the frying process is carried out only once, the pork is completely cooked and thus a large amount of juice remains.
이때, 상기 튀김분말은 난황에 고구마전분 또는 옥수수전분을 혼합하여 이루어지는데, 기존의 튀김분말과는 다르게 난황을 더 첨가하여 영양성분이 풍부하게 함유되어 있으며, 튀겨진 후에 바삭한 식감이 더욱 향상된 탕수육 고기를 제공할 수 있다.The fried powder is prepared by mixing sweet potato starch or corn starch with egg yolk. Unlike the conventional fry powder, egg yolk is further added to make it rich in nutritional ingredients, and crispy texture is further improved after being fried. Can be provided.
상기 난황과 고구마전분 또는 옥수수전분의 혼합비는 난황 100 중량부 대비 고구마전분 또는 옥수수전분이 200 내지 300 중량부 혼합되는 것이 바람직하다.
Preferably, the mixing ratio of egg yolk and sweet potato starch or corn starch is 200-300 parts by weight of sweet potato starch or corn starch to 100 parts by weight of egg yolk.
상기 기름제거단계(S107)는 상기 튀김단계(S105)를 통해 튀겨진 돈육튀김에 함유된 기름을 제거하는 단계로, 상기 튀김단계(S105)를 통해 튀겨진 돈육튀김을 하부에 메시망사가 구비된 보관함에 투입하고, 5 내지 10분 동안 방치하여 돈육튀김에 함유된 기름이 흘러내리도록 유도하여 제거하는 단계다.
The oil removing step (S107) is a step of removing oil contained in the fried pork fried through the frying step (S105). The frying step (S105) It is put in a storage box and left for 5 to 10 minutes to induce the oil contained in the pork fry to flow down.
또한, 상기 돈육절단단계(S101)와 상기 초벌구이단계(S103) 사이에는 상기 돈육절단단계(S101)를 통해 절단된 돈육을 한약추출물에 투입하여 숙성시키는 숙성단계(S102)가 더 진행될 수도 있는데, 상기 돈육절단단계(S101)를 통해 절단된 돈육을 10 내지 20℃의 한약추출물에 투입하고, 25 내지 35시간 동안 숙성시켜 돈육에 영양분을 공급하고 잡 냄새를 제거하는 단계다.Between the pork cutting step (S101) and the pre-plowing step (S103), the pork cut through the pork cutting step (S101) may be further aged for pouring into the herbal medicine extract and maturing step (S102) The pork cut through the pork cutting step (S101) is put into the herbal medicine extract at 10 to 20 ° C and aged for 25 to 35 hours to supply nutrients to the pork and remove the odor.
이때, 상기 한약추출물은 정제수 100 중량부에 인삼, 은행, 밤, 대추, 황귀, 감초, 마늘, 생강 및 파로 이루어진 한약재혼합물 20 내지 30 중량부를 투입하고, 90 내지 100℃의 온도에서 5 내지 10분 동안 가열하여 제조된 것을 사용하는 것이 바람직하다.20 to 30 parts by weight of a mixture of medicinal herbs consisting of ginseng, ginkgo, chestnut, jujube, sage, liquorice, garlic, ginger and corn is added to 100 parts by weight of purified water, and the mixture is heated at 90 to 100 ° C for 5 to 10 minutes It is preferable to use the one produced by heating.
따라서, 상기의 과정을 거쳐 제조되는 육질이 부드러운 탕수육 고기는 통가마화덕에서 초벌구이된 돈육을 사용하여 튀김시간이 짧고, 돈육에 육즙이 다량 함유되어 있어 식감이 우수하며, 돈육의 잡 냄새와 유해물질이 제거될 뿐만 아니라, 한약추출물로 숙성된 돈육을 사용하여 각종 영양성분이 풍부하게 함유되어 있다.
Therefore, the sweet and sour pork meat produced through the process described above is soft and has a short frying time by using the pork pork cutter in the pork oven, and the pork meat is excellent in texture because it contains a large amount of gravy in the pork meat. Is not only removed, but also contains various nutritional ingredients using pork ripened with herbal medicine extracts.
이하에서는, 본 발명에 따른 육질이 부드러운 탕수육 고기의 제조방법을 실시예를 들어 설명하기로 한다.
Hereinafter, a method for manufacturing sweet and sour pork meat with soft meat quality according to the present invention will be described by way of examples.
<실시예 1>≪ Example 1 >
돈육을 1 센티미터 두께의 직사각형으로 절단하고, 절단된 돈육을 통가마화덕에 투입하고 450℃의 온도에서 2분 동안 가열하여 초벌구이하고, 초벌구이된 돈육에 난황 100 중량부 및 고구마전분 200 중량부로 이루어진 튀김분말 도포하고 185℃의 기름에 투입하여 2분간 튀기고, 튀겨진 돈육튀김을 메시망사가 구비된 보관함에 투입하여 5분동안 기름을 제거하여 육질이 부드러운 탕수육 고기를 제조하였다.
Pork was cut into a rectangle having a thickness of 1 centimeter, the cut pork was put into an oven, and heated at 450 DEG C for 2 minutes to fry. The fried pork was fried with 100 parts by weight of egg yolk and 200 parts by weight of sweet potato starch Powdered, put into oil at 185 ℃, fried for 2 minutes, fried pork fry into a storage box equipped with a mesh mesh, and oil was removed for 5 minutes to produce sweet and sour pork meat.
<실시예 2>≪ Example 2 >
상기 실시예 1과 동일하게 진행하되, 400℃의 통가마화덕에서 3분 동안 가열하여 초벌구이하는 방법으로 육질이 부드러운 탕수육 고기를 제조하였다.
The same procedure as in Example 1 was carried out, except that the fermented meat was prepared by heating for 3 minutes in an oven at 400 캜 for 3 minutes to obtain a soft meat.
<실시예 3>≪ Example 3 >
상기 실시예 1과 동일하게 진행하되, 500℃의 통가마화덕에서 1분 동안 가열하여 초벌구이하는 방법으로 육질이 부드러운 탕수육 고기를 제조하였다.
The fermented meat was prepared in the same manner as in Example 1 except that the meat was cooked at 500 ° C for 1 minute in an oven.
<실시예 4><Example 4>
상기 실시예 1과 동일하게 진행하되, 돈육을 초벌구이하기 전에 한약추출물에 투입하고 15℃의 온도에서 30시간 동안 숙성시켜 육질이 부드러운 탕수육 고기를 제조하였다.
The pork meat was poured into the herbal extracts before being poured, and aged at a temperature of 15 ° C for 30 hours to prepare sweet and sour pork meat having a soft texture.
<비교예 1>≪ Comparative Example 1 &
돈육을 1 센티미터 두께의 직사각형으로 절단하고, 절단된 돈육에 난황 100 중량부 및 고구마전분 200 중량부로 이루어진 튀김분말 도포하고 185℃의 기름에 투입하여 3분간 튀긴 후에 상온으로 냉각시키고, 냉각된 돈육튀김을 다시 185℃의 기름에 투입하여 3분간 튀긴 후에 메시망사가 구비된 보관함에 투입하여 5분 동안 기름을 제거하여 탕수육 고기를 제조하였다.
The pork was cut into a rectangle having a thickness of 1 cm, and fried powder consisting of 100 parts by weight of egg yolk and 200 parts by weight of starch was applied to the cut pork, fried in oil at 185 ° C for 3 minutes, cooled to room temperature, Was added again to oil at 185 ° C and fried for 3 minutes. The meat was put into a storage box equipped with mesh mesh to remove oil for 5 minutes to prepare sweet and sour pork meat.
상기 실시예 1 내지 4 및 비교예 1을 통해 제조된 탕수육 고기의 맛, 육질 및 잡 냄새여부를 확인하여 아래 표 1에 나타내었다.Table 1 shows the taste, meat quality, and odor of the sweet and sour pork meat prepared in Examples 1 to 4 and Comparative Example 1.
(단, 탕수육 고기의 맛, 육질 및 잡 냄새여부는 관능평가요원 10명에게 5점 척도법을 이용하여 평가하도록 하였다. 매우우수:5점, 우수:4점, 보통:3점, 나쁨:2점, 매우나쁨:1점)
(However, the taste, meat quality and odor of the sweet and sour pork meat were evaluated by the 5 point scale method for 10 sensory evaluation personnel.) Excellent: 5 points, Excellent: 4 points, Normal: 3 points, Poor: 2 points , Very bad: 1 point)
<표 1><Table 1>
위에 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 4를 통해 제조된 탕수육 고기는 비교예 1을 통해 제조된 탕수육 고기에 비해 맛과 육질이 우수하며, 잡 냄새가 덜 나는 것을 알 수 있다.
As shown in Table 1 above, the sweet and sour pork meat prepared according to Examples 1 to 4 of the present invention is superior in flavor and meat quality to the sweet and sour pork meat prepared in Comparative Example 1, and the smell is less.
S101 ; 돈육절단단계
S102 ; 숙성단계
S103 ; 초벌구이단계
S105 ; 튀김단계
S107 ; 기름제거단계S101; Pork cutting stage
S102; Aging stage
S103; Unglazed stage
S105; Frying stage
S107; Oil removal stage
Claims (7)
상기 돈육절단단계를 통해 절단된 돈육을 초벌구이하는 초벌구이단계;
상기 초벌구이단계를 통해 초벌구이된 돈육에 튀김분말을 도포한 후에 기름에 튀기는 튀김단계;
상기 튀김단계를 통해 튀겨진 돈육튀김에 함유된 기름을 제거하는 기름제거단계;로 이루어지며,
상기 초벌구이단계는 통가마화덕을 이용하여 400 내지 500℃의 온도에서 1 내지 3분 동안 이루어지며,
상기 돈육절단단계와 상기 초벌구이단계 사이에는 상기 돈육절단단계를 통해 절단된 돈육을 10 내지 20℃의 한약추출물에 투입하여 25 내지 35시간 동안 숙성시키는 숙성단계가 더 진행되며,
상기 한약추출물은 정제수 100 중량부에 인삼, 은행, 밤, 대추, 황귀, 감초, 마늘, 생강 및 파로 이루어진 한약재혼합물 20 내지 30 중량부를 투입하고, 90 내지 100℃의 온도에서 5 내지 10분 동안 가열하여 제조되는 것을 특징으로 하는 육질이 부드러운 탕수육 고기의 제조방법.
A pork cutting stage to cut pork;
A grasping step of grinding the pork cut through the pork cutting step;
A frying step in which frying powder is applied to the uncooked pork through the pre-frying step and fried in oil;
And an oil removing step of removing oil contained in the fried pork fried through the frying step,
The pre-frying step is performed at a temperature of 400 to 500 ° C for 1 to 3 minutes using a furnace furnace,
Between the pork cutting step and the pre-pork loin step, the pork cut through the pork cutting step is added to the herbal medicine extract at 10 to 20 ° C for aging for 25 to 35 hours,
20 to 30 parts by weight of a mixture of medicinal herbs consisting of ginseng, ginkgo, chestnut, jujube, sardine, liquorice, garlic, ginger and corn are added to 100 parts by weight of purified water, and heated at 90 to 100 ° C for 5 to 10 minutes Wherein the fermented beef meat is produced by fermentation.
상기 돈육절단단계는 돈육을 0.5 내지 1.5 센티미터 두께의 직사각형으로 절단하여 이루어지는 것을 특징으로 하는 육질이 부드러운 탕수육 고기의 제조방법.
The method according to claim 1,
Wherein the pork cutting step comprises cutting the pork into a rectangle 0.5 to 1.5 cm thick.
상기 튀김분말은 난황에 고구마전분 또는 옥수수전분을 혼합하여 이루어지는 것을 특징으로 하는 육질이 부드러운 탕수육 고기의 제조방법.
The method according to claim 1,
Wherein the frying powder is prepared by mixing sweet potato starch or corn starch with egg yolk.
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| KR101775134B1 (en) * | 2016-12-28 | 2017-09-05 | 주식회사 에브릿 | Boiled Pork Bossam and Processing Method therefor |
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| KR20000024323A (en) * | 2000-02-08 | 2000-05-06 | 지의상 | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce |
| KR100411351B1 (en) | 2002-01-08 | 2003-12-18 | 유선화 | Method for preparing a sweet and sour pork using kimchi-containing source |
| KR20060134708A (en) * | 2005-06-23 | 2006-12-28 | (주)엠시스 | The manufacturing method of chicken roas ted in ocher |
| KR101016319B1 (en) | 2009-07-08 | 2011-02-18 | 이진우 | Manufacturing method of fried seasoning ribs using pine-needle |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000024323A (en) * | 2000-02-08 | 2000-05-06 | 지의상 | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce |
| KR100411351B1 (en) | 2002-01-08 | 2003-12-18 | 유선화 | Method for preparing a sweet and sour pork using kimchi-containing source |
| KR20060134708A (en) * | 2005-06-23 | 2006-12-28 | (주)엠시스 | The manufacturing method of chicken roas ted in ocher |
| KR101016319B1 (en) | 2009-07-08 | 2011-02-18 | 이진우 | Manufacturing method of fried seasoning ribs using pine-needle |
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