KR101550246B1 - Manufacturing method of pork hock containing puerh tea leaves and pork hock by using the same - Google Patents

Abstract

The present invention provides a method for manufacturing pettitoes containing puer tea (Chinese herb tea) and pettitoes manufactured by using the same. In a process for manufacturing pettitoes, inflammation of pig feet is removed or sterilized and, at the same time, off-flavor of the pettitoes is removed by using puer tea. Therefore, the pettitoes have excellent texture and quality of flesh. The method for manufacturing pettitoes includes: (S1) removing blood and impurities by removing hair and hoofs of the pig feet and washing the pig feet; (S2) ripening the pig feet, processed by the earlier step (S1), by immersing the pig feet in an extract of puer tea; (S3) producing broth by boiling gingers, onions, laurel leaves, polygonatum, fermented soybean paste, and unground pepper to boil the pig feet, processed by the earlier step (S2); and (S4) adding puer tea, jujubes, cnidium, Anethum graveolens, Acanthopanax senticosus, and cinnamon into the broth, produced by the earlier step (S3), inserting the pig feet, processed by the earlier step (S2), in the broth, and then boiling the pig feet.

Description

[0001] The present invention relates to a method for manufacturing pig paws containing a boar tea and a pig paw production method using the same,

The present invention relates to a method for manufacturing a pig's foot containing a boar tea, and a pig foot prepared using the same, wherein the boar is used to remove or sterilize the swine's pork foot, Which is excellent in texture and meat quality, and pig pigments manufactured using the same.

In general, the processing methods of swine pigs, which are widely used for snacking and snacking, are to wash the pigs with water, remove the hair and toenails, and then put them in a pot with garlic, ginger, onion, Or by putting the sauces together and firing boiled pork paws.

However, the pork itself may be irritated, contaminated with pork during distribution or storage, may cause problems with the health of the porker, and the pork pork that has been cooked may give a feeling of rejection to the porker This may cause an increase in the consumption of pigs' feet.

In order to solve this problem, conventionally, a method of spraying a fungicide or immersing pork in an artificial medicine is used. According to this method, the sterilizing effect may be large. However, there is another problem . In addition, Korean Patent No. 10-0972645 for eliminating offensive odors of pigs has a problem that the effect of improving the texture and the meat quality of pig legs is insufficient because they are focused only on removing odor of pig legs.

Korean Patent No. 10-0972645

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for removing swine from swine pork, And to provide a method for manufacturing the same.

In order to accomplish the above object, the present invention provides a method for manufacturing pig paws containing a boar tea, comprising the steps of (S1) removing blood and foreign substances by removing pigs and hair after removing pig hair and bones, A step S3 of immersing the broth in a broth extract and aging the broth by immersing the broth in a broth extract and a step S3 of cultivating the broth in consideration of ginger, onion, laurel leaf, hwangjeong, miso, And adding a soup to the soup prepared in the step (S3), adding a jujube, a jujube, a celeste, a small scoop, an omelette, and a cinnamon.

In one preferred embodiment, the broth according to the present invention comprises 80-120 g of ginger, 330-370 g of onion, 50-90 g of laurel leaf, 60-100 g of Hwangjeong, 50-70 g of miso, and 20-30 g of green pepper per 10 L of water And thus can be manufactured.

In a preferred embodiment, step (S4) comprises adding 130 to 170 g of viscera, 330 to 370 g of jujube, 60 to 100 g of celestial gherkin, 80 to 120 g of gherkin, 80 to 120 g of gherkin and 90 to 130 g of cinnamon .

A pig piggy foot containing a boar tea according to the present invention may be made using at least one of the above methods.

According to the present invention, pigs can be sterilized and removed from inflammation by utilizing a boar from a preliminary treatment process during the production of pig piglets, thereby providing more hygienic and safe pig legs.

In addition, according to the present invention, by utilizing the polyphenol component of Vicky's tea, the pig's feet are thoroughly removed to remove the odors, thereby improving the flavor of the foot. In addition, when the fat is cooked, .

Further, according to the method of manufacturing pig paws according to the present invention, a remarkable difference (effect) as compared with conventional foot paws can be achieved.

1) texture: collagen part of the skin has a more tangled texture than the conventional foot.

2) Incense: It removes the odor (catch) to the meat part close to the bone, so it is cleaner than the conventional foot, and the whole spice is well laid.

3) Appearance: Shine on the surface compared to the conventional foot, and the shape is better maintained even when the overall shape is well cut.

The method for manufacturing a pig's foot containing a boar tea according to the present invention uses a boar tea in the process of draining pigs' pork and boiling the foot, respectively. Hereinafter, the production method of the present invention will be described step by step .

First, the hair and hooves of the pigs cut in the appropriate amount are removed, and then washed with water three to four times to remove blood and foreign matter (preliminary treatment step (S1)]. In the pre-treatment step (S1), even if the swine is washed with water, the infected area or inflammation site generated in the pig family itself is not sterilized or removed. Therefore, in the present invention, after the pre-treatment step (S1) Perform inflammation removal.

That is, according to the present invention, pig paws according to the present invention are immersed in a chilled boar tea extract solution which has been subjected to the preliminary treatment step (S1) for a predetermined period of time to remove inflammation of the pigs and sterilization treatment, , And also allows the pigs to fully contain the visceral components (stage of fermentation (S2)).

Boi tea is known to contain polyphenol, catechin, and vitamin E, and it is effective in releasing toxins, increasing immunity, preventing aging and improving blood circulation through antibacterial and sterilizing action, It is known to have low anti-cancer effect. In particular, antibacterial and germicidal efficacy can be verified in Korean Patent No. 10-1108216.

In particular, the polyphenolic component of the viscera breaks down proteins and fats and prevents fat from accumulating in the body. Therefore, when you pyeoba life boi car enters, soften the protein and decompose the fat to give fat and refreshing taste gives.

In one embodiment, the juice extract of the present invention is prepared by boiling purified water and cooling at about 70 to 85 ° C at room temperature. 150 to 250 g of a leaf (Boi tea pack) is added to 40 gallons of purified water for 3 to 4 hours Can be manufactured with care for a period of time.

In a preferred embodiment of the aging step (S2), the aging step (S2) is performed by immersing pigs that have undergone the pretreatment step (S1) in the broth extract solution at a refrigeration temperature of about 8 to 13 DEG C for 2 to 4 hours ≪ / RTI >

In addition, in the present invention, when supplementing water in the process of boiling pigs, which will be described later, the juice extract may be added instead of ordinary commercial water (tap water, etc.). During the process of boiling the pigs, the pig's pork leg can be controlled by adding the above-mentioned Boi tea extract and the active ingredients of the pig's pork can be further contained in the pig legs.

Next, the step of producing broth for boiling pigs that have undergone the maturing step (S2) (broth production step (S3)) will be described. In the broth production step (S3) according to the present invention, broth is produced by considering ginger, onion, laurel leaf, hwangjeong, doenjang, and chili pepper.

Ginger has the effect of improving blood circulation and improving immunity, as well as enhancing its flavor and reducing the smell of pigs 'feet by adding unique scents to pigs' feet. As an example of the present invention, it is preferable that 80-120 g of ginger is used for 10 liters of water. If the amount of ginger is less than 80 g, the effect of ginger is insufficient. When the amount of ginger is more than 120 g, the unique flavor of ginger is strong, There is a fear that it may be reduced.

Onion has anti-inflammatory action, promotes digestion and improves blood circulation, as well as has the role of softening the taste of pork paws. As an example of the present invention, it is preferable that 330 to 370 g of onion be used for 10 liters of water. If the amount of the onion is less than 330 g, the effect of onion is insufficient. If the amount of the onion is more than 370 g, the unique smell of onion becomes strong. There is a fear of reducing the taste.

Laurel leaves are mainly used as food spices. They have effects such as improvement of respiratory diseases and promotion of digestion, as well as effects of sterilization, natural preservative, and the effect of removing fishy or fishy smell such as meat or fish. It adds a unique flavor to the pigs' feet to improve their flavor.

As an example of the present invention, it is preferable that 50 to 90 g of laurel leaves are used for 10 liters of water. If the used amount is less than 50 g, the effect of laurel leaves is insufficient. When the amount of laurel leaves exceeds 90 g, There is a fear of reducing the inherent taste.

Polygonatum falcatum A. Gray is a perennial herb that belongs to the lily family. It has no toxicity and sweetness. It is a nourishing tonic, It is effective against spleen and stomach and improves heart and lung function. It contains beneficial ingredients such as polysaccharide, amino acid and nicotinic acid.

As an example of the present invention, it is preferable that 60-100 g of Hwangjeong be used for 10 l of water. If the amount of Hwangjeong is below 60 g, the effect of Hwangjeong is insufficient. If it exceeds 100 g, have.

Miso serves to soften the meat quality of pork paws and to add a unique taste of miso. As an example of the present invention, it is preferable that 50 to 70 g of doenjang be used for 10 l of water. If the amount of bean paste used is less than 50 g, the effect of bean paste is insufficient. If it exceeds 70 g, the taste of miso becomes stronger, .

Tongchuchu is used as a spice as a raw pepper, which is not made with powder and does not make powder. It plays a role of enhancing its flavor by adding a unique flavor of pepper to pig pigments. As an example of the present invention, it is preferable that 20-30 g of turpentine is used per 10 liters of water. If the amount is less than 20 g, the effect of pepper is insufficient. When the amount exceeds 30 g, the unique flavor of pepper becomes strong, .

As a preferred embodiment, the broth in the method for manufacturing pig paws according to the present invention can be prepared by boiling the above-mentioned six materials in water for about 1 hour to 30 minutes to 2 hours and 30 minutes.

As another embodiment of the broth manufacturing step S3 according to the present invention, in addition to the ginger, onion, laurel leaf, hwangjeong, miso, and peppermint ingredients, garlic, green onion, jujube, soy sauce, Optionally, the pork paws of various tastes and aromas may be cooked by preparing the pork broth with care.

Now, the step of boiling the pigs that have undergone the aging step (S2) (the step of boiling the pigs (S4)] is described in the broth produced in the broth preparation step (S3).

First, bocci, jujube, astragalus, small scent, omega, and cinnamon are added to the broth prepared in the broth production step (S3) and boiled strongly. In the present invention, by adding the herbal medicines to the broth, it is possible to produce pig legs having improved taste and meat quality and increased nutritive value.

As a preferred embodiment of the present invention, the above-described potatoes having the above-mentioned effects can be cooked with pigs having the best taste and meat quality by adding 130-170 g of boiled rice to 10 liters of broth.

On the other hand, jujube has a unique sweetness, vitamins, and polaronoids. Minerals, beta-carotene and other high content, will buffer other medicinal materials. As a preferred embodiment, the jujube can be added in an amount of 330 to 370 g per 10 liters of juice. If the jujubes are used in an amount less than 330 g, it is difficult to expect buffering with other ingredients. If the juice is more than 370 g,

It is a perennial herbaceous plant belonging to the mountain type family. It contains a lot of aromatic essential oil and it has good fragrance. It is mild and has a mild flavor. It enters the body and stimulates the blood circulation and relieves the pain. .

In addition, for the wife, menstrual irregularities, dysmenorrhea, postpartum abdominal pain and dizziness symptom is removed, and liver function is activated, and anemia is obtained by taking the effect of hematopoiesis.

As an embodiment of the present invention, it is preferable that 60-100 g of cinnabar is used for 10 liters of juice. If the amount of clavulanate is less than 60 g, the effect of cinnabar is insufficient. If the amount exceeds 100 g, the unique sour taste of cinnabar becomes stronger, There is a fear of reducing the taste.

Small Ferniculum (Foeniculum vulgare Miller) belongs to the perennial herbaceous perennial herbaceous folium, also known as fennel, spices, and sorghum, the fruit is mainly used as a medicinal. Anethole, limonene, pinene and the like are known as major components of small scents. It is effective for vomiting, abdominal pain, menstrual pain, low back pain, low back pain, low back pain, antimicrobial activity and antioxidant activity, acute pancreatitis, chronic gastritis, gastric hyperplasia, It is known to be effective in diseases.

As the embodiment of the present invention, it is preferable that 80 to 120 g of small fennel is used per 10 liters of water. If the use amount is less than 80 g, the effect by small fennel is insufficient. If it exceeds 120 g, the unique taste of small fennel becomes strong, There is a fear of reducing the taste.

Ogapi removes the original intestine of the pig and produces a unique flavor of Ogapi. This ogapi shows the energy of the liver and kidneys, and strengthens the tendons and bones, so it is used to alleviate limb paralysis, burning, weakness of the back and knee, weakness of the hands, fractures, bruises, edema. In addition, pharmacological actions such as immune enhancement, antioxidant, anti-fatigue, anti-hypertension, anti-irritation, endocrine function control, blood pressure control, anti-radioactivity, detoxification.

As an embodiment of the present invention, it is preferable that 80 to 120 g of ogap is used per 10 liters of water. If it is used in an amount of less than 80 g, the oyster flavor can not be expected, The bitter taste is vain.

Cinnamon has been widely used for a variety of purposes such as perspiration, antipyretic, and analgesic as well as fragrance of foodstuffs. It also serves as a pungent agent to excrete gas that can be produced in the field of meat intake.

As an embodiment of the present invention, it is preferable that 90-130g of cinnamon be used for 10ℓ of juice. If it is less than 90g, cinnamon flavor can not be expected. If it exceeds 130g, cinnamon taste becomes strong, There is a concern.

The method of manufacturing pig paws according to the present invention provides a pig piggy foot which is complementary to the herbal ingredients by adding the herbal medicine to the process of boiling pigs in broth, thereby generating a pharmacological effect on basic nutrition.

On the other hand, in the present invention, the herbal medicine is added to broth, and the pigs are put into the broth and boiled for a predetermined time. As a preferred embodiment, boil for 1 hour and 30 minutes to 2 hours and 30 minutes, and boil the first 10 minutes to 40 minutes in a strong fire. The remainder is further boiled in a medium heat, and then cooled.

The pig legs produced by the method according to the present invention have natural sterilization and inflammation elimination, and have a clear, clean taste, which is completely removed from the swine.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below.

Example

Remove pigs' hair and heel and wash them with water three times to remove blood and foreign matter. Dip the swine and debris from the pre-boiled tea extract and immerse it in the refrigeration temperature of 10 ~ 12 ℃ for 3 hours. For 10 liters of water, add 100 g of ginger, 350 g of onion, 70 g of laurel leaves, 80 g of Hwangjeong, 60 g of miso, and 25 g of chili pepper and boil for 2 hours. 100 grams of jujube 100g, 100g of scallop 100g, 100g of cinnamon and 110g of cinnamon were added, and boiled for 2 hours for the first 40 minutes. After further boiling, the broth was removed from the broth and naturally cooled to produce pig legs.

Comparative Example  One

The pig paws were prepared in the same manner as in Example except for immersing the pigs in the broth extract and aging.

Comparative Example  2

In the step of boiling the pigs, the pigs were prepared using the same method as in the Examples, without adding the herbal medicine including Boi tea.

Porcine pigs prepared according to the above examples and porcine pigs prepared according to Comparative Example 1 and Comparative Example 2 were subjected to sensory evaluation with 30 persons in general, and the results are shown in Table 1 below.

Sensory quality is expressed as a number from 1 to 5, which is the sum of the flavor, texture, taste, color, and intensity of the catch. Very good: 5, Good: 4, Moderate: 3, Bad: 2, , Table 1 shows the average value of 30 persons in general.

division Sensual quality Example 4.8 Comparative Example 1 3.9 Comparative Example 2 4.2

As can be seen from the results of the sensory evaluation in Table 1, the pig legs produced according to the embodiment of the present invention are superior to the pig legs of Comparative Example 1 and Comparative Example 2, It was rated excellent, taste good, and good color.

division Cholesterol (mg / per 100g edible portion) Example 72.2 COMPARATIVE EXAMPLE 3 (commercial pig pig) 125.4

As can be seen from the cholesterol analysis shown in Table 2, it can be seen that the pig pig manufactured according to the embodiment of the present invention has a significantly lower cholesterol content than the general pig piglet.

While the present invention has been described with reference to exemplary embodiments, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation, the scope of the present invention is not limited thereto.

Claims (4)

Removing the hair and heel of the pigs and washing them to remove blood and foreign matter (S1);
(S2) immersing pigs that have undergone the step (S1) in a vinegar extract solution and aging at a refrigeration temperature of 8 to 13 ° C for 2 to 4 hours;
(S 3) preparing broth by frying ginger, onion, laurel leaf, horseradish, miso, and pepper to boil pigs that have undergone step (S 2); And
(S4) adding and boiling the pigs after the step (S2) after adding the jujube, jujube, astragalus, small flea, omega, and cinnamon produced in step (S3)
The broth water contains 80-120 g of ginger, 330 ~ 370 g of onion, 50 ~ 90 g of laurel leaf, 60 ~ 100 g of miso, 50 ~ 70 g of miso, and 20 ~
Wherein step (S4) comprises adding 130 to 170 g of viscous tea, 330 to 370 g of jujube, 60 to 100 g of citron palm, 80 to 120 g of omega 80 to 120 g, and 90 to 130 g of cinnamon to 10 liters of broth ≪ / RTI >
delete delete A pig leg according to claim 1,