KR101540733B1 - Preprocessing method of Pork Entrails - Google Patents

Abstract

The present invention relates to a preprocessing method of pork entrail, and more specifically, to a preprocessing method of pork entrail which ages the pork entrail to make the flesh soft and to remove a unique smell of the pork entrail, and adds a unique natural extract to improve flavor. The preprocessing method of the present invention improves an active ingredient of the pork entrail, thereby inducing popularity of the pork entrail and increasing an added value.

Description

{Preprocessing method of Pork Entrails}

More particularly, the present invention relates to a pretreatment method for a porcine obturator which not only softens meat by aging porcine obtusa but also removes nourishment peculiar to the obturator pouch and enhances the flavor by adding flavor peculiar to the natural extract It is about. The pretreatment method of the present invention can increase the effective ingredient of the pig sausage to induce popularization of the pig sausage and increase the added value.

The pork gland is within 30 cm of the rectum, and about 250-300 g is produced per pig. The porcine obtusa has a higher calcium content than normal lean meat and is a high-protein low-cholesterol food, which is good for growth retardation and rickets in children and is effective for prevention of osteoporosis and osteomalacia in adults. Especially, it has excellent decomposition function, it helps to protect the stomach wall, decompose alcohol, promote digestion, and is favorably used as an alcoholic beverage for alcoholic beverages.

However, pork mushrooms have been developed with various processing methods and cooking methods in order to solve these problems. Generally, pigs are killed in water for a long period of time to remove the smell, but the pork guts produced in this way, as well as eliminating the inherent flavor of the losing of nutrients, pork peculiar kokgwang unique texture disappears, the taste was deteriorated.

Accordingly, in the patent No. 0466943, a method of mixing porcine gingiva together with a certain amount of seasoning, salt, and kiwi, followed by aging for 18 to 20 hours, followed by quenching at minus 20 ° C is disclosed. -0005984 discloses a method of putting in a boiling water containing liquor imports and coffee after mulling in an alcohol and aging.

However, all of these methods had a limitation in completely eliminating the nutrients unique to pork mushroom, and there was a disadvantage that the taste of pork mushroom was poor and the texture of chewiness was deteriorated.

Korean Patent No. 10-0466943 (2005.01.24) Korean Patent Publication No. 2006-0005984 (2006.01.18)

In order to solve the above-mentioned problems, the present invention is to provide a method of removing pigskin's unique nutrients while making the meat soft and chewy, and also promoting the flavor and active ingredients of pigskin through natural extracts, And a method for pretreatment of swine pox that can increase the number of pigs.

In order to solve the above-mentioned problems, the present invention provides a method for removing swollen gums, Aging the overturned porcine gingiva in an aging sauce; Boiling the aged porcine mucus in boiling water; And a step of vacuum packing the boiled pork slices.

Removing the oil adhered to the porcine gingiva and rubbing it with wheat flour or salt after the step of inverting the porcine gingiva; Or porcine gingiva in flowing water at 15 to 20 DEG C for 40 to 60 minutes, washing the same 5 to 10 times while rubbing, passing the sterilized water into the gut at a rate of 5 to 100 ml / min ; ≪ / RTI > At this time, the sterilizing water is preferably alkaline ionized water having a pH of 8 to 12.

Meanwhile, the step of aging the porcine gut may include a first aging step of boiling an aged sauce, pouring a boiling aged sauce into a container containing a porcine gut, and aging the mixture at 10 to 15 ° C for 18 to 24 hours 1 to 2 parts by weight of kiwi, 1 to 2 parts by weight of pineapple, 1 to 2 parts by weight of pear, 0.5 to 2 parts by weight of salt of sun, 0.5 to 2 parts by weight of soda, 1 to 3 parts by weight, again 1 to 3 parts by weight, ginger 1 to 2 parts by weight, and onion 1 to 2 parts by weight.

In addition, the step of aging the porcine gingival sash may further include a second aging step of carrying the first aged porcine gingiva in a natural extract and aging at 3 to 7 ° C for 10 to 12 hours, 20 to 30 parts by weight of cinnamon, 20 to 30 parts by weight of hinoki fruit, 5 to 10 parts by weight of white dandelion, 10 to 20 parts by weight of garlic, 1 to 5 parts by weight of evening primrose, 15 to 30 parts by weight of water, 3 to 5 parts by weight of steamed rice, 1 to 3 parts by weight of citrus ginger, and 10 to 30 parts by weight of sulfur.

The step of aging the porcine gut may further include a third aging step in which the second aged porcine gut is loaded on a makgeolli ginger and aged at 3-7 캜 for 10-12 hours.

Meanwhile, in the step of boiling the aged porcine mushroom, it is preferable to heat the porcine mushroom which has been aged in boiling water containing miso, while stirring with stirring for 30 minutes to 2 hours. The boiling water is mixed with 100 parts by weight of miso 10 to 20 parts by weight.

According to the present invention, pig meat is pretreated by a multistage aging process, so that the meat is softened and flavor is improved by adding a unique flavor of the natural extract. In addition, the natural extract promotes the flavor and effective ingredient of the pig gag in order to induce popularization of pig gag and increase the added value.

Hereinafter, preferred embodiments of the present invention will be described in detail. Prior to the description, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and should be construed in accordance with the technical concept of the present invention.

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

Each step may be performed differently than the order specified unless explicitly stated in the context of the specific order. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

The method of the present invention for pretreating a pig's bladder comprises the steps of removing the barb of the pig's mouth and reversing the tendon; Mixing the overturned porcine slices with a ripening source and aging the mixture; Boiling the aged porcine mucus in boiling water; And vacuum packing the boiled pork block. Each step will be described in detail below.

First, if the pork gland is a sickle, cut the sickle with the scissors, cut it off, align the oil and the tendon on one side with the tendon, then remove the tendon and oil with scissors.

It is preferable that the swine gut removed with foreign substances is cleaned before aging in earnest. In one embodiment, the swine gut can be rubbed with wheat flour or salt to be cleaned.

In another embodiment, to completely remove germs and foreign substances contained in the swine gut, the swine gut is immersed in running water at 15 to 20 ° C for 40 to 60 minutes, washed 5 to 10 times with rubbing, The sterile water can be passed through the bladder at a rate of 5 to 100 ml / min to wash it.

At this time, the sterilizing water is preferably alkaline ionized water having a pH of 8 to 12. Alkali ionized water is composed of six molecular units and is smaller than water that forms hydrogen bonds at 13 to 15 units. It has good penetration power and high thermal conductivity, so that the elution of impurities can be efficiently performed even at a relatively low temperature.

First, the fermented sauce is boiled, then boiled fermented sauce is poured into a container filled with porcine mushroom and heated at 10 ~ 15 ℃ for 18 ~ 24 hours for 1 ~ It is preferable to aged. If the aging temperature and the aging time are out of the above range, aging may not be performed properly or the texture may be deteriorated.

When boiling fermented sauce is poured into the pig sausage, the surface of the pig sausage becomes ripe when a maturing sauce touches the pig sausage, and a kind of coating layer is formed, so that the juice does not escape during aging.

At this time, in order to remove the smell and soften the meat, 1 to 5 parts by weight of garlic, 1 to 2 parts by weight of kiwi, 1 to 2 parts by weight of pineapple, 1 to 2 parts by weight of pineapple 0.5 to 2 parts by weight of sodium chloride, 1 to 3 parts by weight of soda, 1 to 3 parts by weight of ginger, 1 to 2 parts by weight of ginger, and 1 to 2 parts by weight of onion.

After the primary aging is completed, a second aging step in which aged porcine endoparasites are loaded on a natural extract and aged at 3 to 7 ° C for 10 to 12 hours is performed to enhance the functionality and flavor of the swine gut .

20 to 30 parts by weight of cinnamon, 20 to 30 parts by weight of Hovenia dulcis, 5 to 10 parts by weight of white dandelion, 10 to 20 parts by weight of cauliflower, 1 to 5 parts by weight of evening primrose, 1 to 5 parts by weight of evening primrose, 10 to 15 parts by weight of steamed rice bran, 3 to 5 parts by weight of steamed rice bran, 1 to 3 parts by weight of citron gum, and 10 to 30 parts by weight of sulfuric acid are added and heated and extracted at a temperature of 80 to 100 ° C, preferably 90 to 95 ° C For 2 to 24 hours, preferably 3 to 6 hours, followed by filtration.

The natural materials soften the pork slice and give flavor and flavor not only to increase the preference of pork slice, but also to eliminate the pork slough and provide various functional ingredients to the pork slice due to various active ingredients, It plays a role.

In detail, the hinoki and cinnamon are excellent in the elimination effect, and the white dandelion and evening primrose have antimicrobial action, which has an effect of increasing storage stability during aging. In addition, it is possible to improve the taste and flavor during the cooking of the pork jerky, and the taste and flavor of the pork jerky can be improved by adding the sweetness and the richness to the pork jerky It plays a role to make.

When the secondary fermentation is completed, the fermented porcine mangrove is immersed in Makgeolli ginger, so that there is no space left in the sealed container, and aged at 3 ~ 7 ℃ for 10 ~ 12 hours A third aging process can be performed. Makgeolli jigemi refers to the residue left over by drinking alcohol, and the above-mentioned Makgeolli jigemi improves the flavor when cooked in pigs and improves the texture of the meat by making it finer.

When the fermentation process of the various stages is completed, the fermented sausage is put into water containing soybean paste and heated. In this case, after boiling water containing miso, It can be heated while stirring for a period of time. If the heating time is too short or too long, the window may become too tired or the texture may deteriorate.

It is preferable that the water containing the soybean paste contains 10-20 parts by weight of soybean paste in 100 parts by weight of water. At this time, additional shochu, pepper, green tea powder, ginger powder and the like may be further added.

When the water begins to boil, lower the intensity of the fire and heat it with a gentle flame to prevent the pig stubble from retreating. Stir 2 to 5 times during boiling to maintain the even temperature and prevent it from sticking together or pressing on the container .

The boiled pork guts are cooled using cold water, and vacuum packed to improve storage stability and portability.

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

[Manufacturing Example]

10 kg of spermatozoa were removed with scissors, and the oil and tendons were aligned on one side with respect to the tendon, and then the scutum was separated and removed by scissors.

The oil which is attached to the inside of the amphibolium and tendon was removed by grabbing it with the hand, and it was carried out in running water, washed 10 times with rubbing, and alkaline ionized water of pH 9 was added at a rate of 7 ml / And washed.

The washed mucin was firstly aged at a mean temperature of 10 ° C for 24 hours, and then re-aged for 1 hour at an average temperature of 5 ° C for 10 hours, And the mixture was immersed for 10 hours in an airtight container.

At this time, the aged sauce was prepared by adding 1 g of boiled water, 30 g of garlic, 15 g of pineapple, 15 g of pineapple, 15 g of pear, 10 g of sun salt, 10 g of soda, 20 g of ginger, 15 g of ginger and 15 g of onion. 20 g of cinnamon, 25 g of Hovenia dulcis, 7 g of white dandelion, 10 g of garlic, 3 g of evening primrose, 14 g of peony root, 4 g of sorghum persimmon and 2 g of citrine were added and hot water extraction was carried out for 6 hours at an average temperature of 90 ° C. Makgeolli Jegemi used Makgeolli Jegemi manufactured at Incheon Takju factory.

Thereafter, 200 g of miso was loosened to 1 kg of water, and then the aged pork block was added and boiled at 100 ° C for about 1 hour.

[Experimental Example 1]

Porcine  Odor evaluation

The following Table 1 shows the performance of each step of Comparative Examples 1 to 3 and Example 1 produced by the production method shown in Production Example.

Washing step The first stage of ripening Second stage of ripening Third stage of ripening Boiling step Comparative Example 1 ○ × × × ○ Comparative Example 2 ○ ○ × × ○ Comparative Example 3 ○ ○ ○ × ○ Example 1 ○ ○ ○ ○ ○

10 g of the blinds of Comparative Examples 1 to 3 and Example 1 were sealed in a plastic hermetically sealed container. The sealed porcine obtusa was placed in a refrigerator for 24 hours and then the lid of the sealed container was opened and the smell of the porcine obscuration was measured by a breath analyzer (hc-205, manufactured by Tanita) Respectively. In addition, the measurement standard of the odor is shown in Table 3 below.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Odor too 4 3 3 One

Odor too Explanation Level 0 Relatively odorless state that can not detect anything with normal smell Level 1 You can not know what smell is, but you can feel the smell. Level 2 A state of being able to know what the smell is Level 3 It is a strong smell that can easily be detected. For example, it is a condition that the hospital smells unique crozol smell Level 4 A very strong smell, for example in the summer when I am in a severe condition in a conventional toilet Level 5 A state of feeling that breathing is stopped by an intense smell that is hard to bear

As can be seen from the above table, in Comparative Example 1, the pig's mouth was cooked and boiled, and a unique smell was obtained. In Comparative Example 2, it was matured with aged sauce. , Whereas in Comparative Example 3, the disgusting smell of the pig stubble almost disappeared and the stomach remained intact, but the value of the measured value remained unchanged due to the strong odor of the herbal medicine.

In Example 1, the odor of the pig stubble disappears and the peculiar smell of the herbal medicine is also alleviated, and the lowest level 1 odor of Comparative Examples 1 to 3 and Example 1 was measured.

[Experimental Example 2]

Sensory evaluation

Porcine galls of Comparative Examples 1 to 3 and Example 1 were placed on a frying pan and baked until ripe.

In order to evaluate the chewiness and flavor of swine blindness in 10 male and 10 female, 30 male and 10 female, 40 male and 10 female and 50 female and 10 female, And the degree of inguinal hernia peculiar to pigs.

The scoring scale is indicated by ○, chewy ×, and medium degree △ for chewing gums in case of chewing sensation. In the case of the taste uniqueness, it is indicated that the taste of the pig is significantly different from that of the ordinary pig in the individual's senses. In addition, ○ indicates that no peculiar pork intestine is present, ○ indicates that the pork is smelled, and ○, when the pork intestine is chewed, indicates that the flavor is good.

The comprehensive evaluation was measured by the symbol scale method based on the score of 10 points.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Chewiness × △ △ ○ Unique characteristics of taste × △ △ ○ About me × × × ○ zest × × △ ○ Overall assessment 3 5 6 8

As can be seen from Table 4 above, Example 1 of the present invention was evaluated evenly in all items. Particularly, the participant evaluated that the pork crust of the present invention was excellent in taste and flavor due to the lack of pork- .

The present invention is not limited to the above-described specific embodiments and descriptions, and various modifications can be made to those skilled in the art without departing from the gist of the present invention claimed in the claims. And such modifications are within the scope of protection of the present invention.

Claims (11)

A step of inverting after removing the hamster or tendon of the pig stump; Aging the overturned porcine gingiva in an aging sauce; Boiling the aged porcine mucus in boiling water; And vacuum packaging the boiled pork block,
After the step of reversing the pig mouth, the porcine pig mouth is held in running water at 15 to 20 ° C for 40 to 60 minutes, washed 5 to 10 times with rubbing, sterilized water is injected into the mouth cavity at 5 to 100 ml / wherein the sterilized water is alkaline ionized water having a pH of 8 to 12. The method of claim 1, delete delete delete The method according to claim 1,
The step of aging the porcine gingiva comprises:
And a first aging step of boiling the aged sauce and pouring the boiling aged sauce into a container containing the pig sausage to aged at 10 to 15 DEG C for 18 to 24 hours. 6. The method of claim 5,
The aged sauce comprises 1 to 5 parts by weight of garlic, 1 to 2 parts by weight of kiwi, 1 to 2 parts by weight of pineapple, 1 to 2 parts by weight of pear, 0.5 to 2 parts by weight of sun salt, 1 to 2 parts by weight of soda, 3 to 3 parts by weight, 1 to 3 parts by weight, ginger 1 to 2 parts by weight, and onion 1 to 2 parts by weight. 6. The method of claim 5,
The step of aging the porcine gingiva comprises:
And a second aging step in which the primary aged porcine swine is carried on a natural extract and aged at 3 to 7 ° C for 10 to 12 hours. 8. The method of claim 7,
20 to 30 parts by weight of cinnamon, 20 to 30 parts by weight of hinoki fruit, 5 to 10 parts by weight of white dandelion, 10 to 20 parts by weight of garlic, 1 to 5 parts by weight of evening primrose, To about 15 parts by weight, from about 3 to about 5 parts by weight of sorghum, from about 1 to about 3 parts by weight of citrus gum, and from about 10 to about 30 parts by weight of sulfur, followed by hot water extraction. 8. The method of claim 7,
The step of aging the porcine gingiva comprises:
And a third aging step in which the secondary aged porcine shed is carried on a makgeolli ginger and aged at 3-7 캜 for 10-12 hours. The method according to claim 1,
The step of boiling the aged porcine gut comprises:
Wherein the molten porcine mangrove is added to boiling water containing miso, and the mixture is heated while stirring for 30 minutes to 2 hours. 11. The method of claim 10,
Wherein the boiling water comprises 10-20 parts by weight of miso in 100 parts by weight of water.