KR101674992B1 - Manufacturing method of jellied food made from pig's skin and jellied food made from pig's skin - Google Patents
Manufacturing method of jellied food made from pig's skin and jellied food made from pig's skin Download PDFInfo
- Publication number
- KR101674992B1 KR101674992B1 KR1020160022374A KR20160022374A KR101674992B1 KR 101674992 B1 KR101674992 B1 KR 101674992B1 KR 1020160022374 A KR1020160022374 A KR 1020160022374A KR 20160022374 A KR20160022374 A KR 20160022374A KR 101674992 B1 KR101674992 B1 KR 101674992B1
- Authority
- KR
- South Korea
- Prior art keywords
- pig
- shell
- pork
- skin
- pig skin
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title description 6
- 235000013305 food Nutrition 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 235000015277 pork Nutrition 0.000 claims description 61
- 238000000034 method Methods 0.000 claims description 29
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 235000014036 Castanea Nutrition 0.000 claims 3
- 241001070941 Castanea Species 0.000 claims 3
- 241001504592 Trachurus trachurus Species 0.000 claims 1
- 230000003370 grooming effect Effects 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 238000009331 sowing Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract 4
- 238000010025 steaming Methods 0.000 abstract 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 241000282898 Sus scrofa Species 0.000 description 49
- 239000008280 blood Substances 0.000 description 11
- 210000004369 blood Anatomy 0.000 description 11
- 239000010903 husk Substances 0.000 description 11
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 5
- 241001481760 Erethizon dorsatum Species 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000004182 chemical digestion Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229910052892 hornblende Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L13/20—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
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- 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
- A23V2300/00—Processes
- A23V2300/20—Freezing
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
The present invention relates to a process for producing a porcini mushroom of the present invention and a porcini mushroom produced thereby. More particularly, the present invention relates to a novel method for producing a porcini mushroom which has a good flavor, ≪ RTI ID = 0.0 > pork < / RTI >
Porcine shells contain large amounts of collagen and are favored by the texture of chewy. Particularly, the pig's pork has a low caloric value, which helps the diet. Collagen has good ability to regenerate the skin, so eating pork pork will help skin health, so many women often eat shellfish.
However, the pork shells do not have a variety of recipes, and they are usually roasted in the fire or seasoned. However, the cooking method to bake fire is not good for health, and there is a disadvantage that the cooking method to put seasoning and roasted food increases calories because of seasoning.
Not only are there shortcomings in existing recipes, but recipes are not as diverse as others, so there are those who are tired of traditional pig shell dishes, and therefore more new recipes are required.
In particular, the existing recipe is cooked by using fire, so it is inconvenient to eat easily, and a new recipe is needed to eat pig shell more easily.
On the other hand, by this demand, a porcupine jelly made of oyster shell was proposed. Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Chopped Pork Boil.
However, in order to remove the nutrients from the porcine shell, the porcine jelly made by adding the above-described materials is added with a strong flavor of the material to lower the flavor of the porcine jelly. Also, In case of miso or coffee, the color of the pork husk is discolored, which is not good to look at and looks dirty. Therefore, it has not been able to obtain a good response from the old consumers of pigs manufactured by the conventional manufacturing method.
The present invention has been made in view of the above problems, and it is an object of the present invention to provide a new type of porcine mushroom which can be produced in a short time by stimulating consumers' taste, And to provide a method for manufacturing the pork husk.
According to one aspect of the present invention, there is provided a process for dressing a pig shell; The process of boiling a shaved pig shell first; The process of washing the primary pig pods; A step of cutting the pig shell; The process of washing the shell of the pig; The process of boiling and boiling the washed pig shell in water; And a step of cooling the above-described sausage, and a porcupine mushroom manufactured by the method.
According to another aspect of the present invention, a process of freezing the shell of the pig is added before the step of cutting the first-boiled swine shell, and the frozen shell is sliced in the process of cutting the shell of the pig.
According to another aspect of the present invention, the chopped chopped fruits are mixed and cooled before cooling the chopped.
According to the present invention having the above-described structure, a jacquard having a high concentration of collagen is provided using a porcine shell. These pigshells are easy to eat because they can be eaten anytime and anywhere, and it is not easy to see that the appearance of the ingredients is a pig shell. Therefore, those who have a dislike in pig shells can enjoy it.
Particularly, the present invention removes impurities, fat and blood of swine shells through various steps. Particularly, since the first-boiled pork shell is sliced into pieces and then washed, the fat remaining in the skin tissue of the pork shell Since the blood is almost completely removed, the puck is completely removed. Accordingly, the present invention does not require the use of strong fragrance materials when the pig shell is cooked in order to remove the nutrients of the pig shell, so that it can feel the original taste of the pig shell and also the color of the pig shell is not discolored, Therefore, it has the advantage of being hygienic and delicious.
In addition, since the pork bark is boiled in a relatively short time because the first boiled pork bark is sliced and boiled for a second time, the heating time is shortened, so that the pork bark can be manufactured in a relatively short time.
Also, if you put vegetables or fruits in a boiled pork chowder, it is more nutritious because it is decorated with the colors of vegetables and fruits, it is nutritionally good, and it also helps digestion.
Hereinafter, preferred embodiments of the present invention will be described.
The present invention is produced by the following process.
1) Trim the pig shell.
Prepared pork skin is soaked in water for 10 to 30 minutes to remove the blood, remove the hair and fat from the pork skin, and then clean it thoroughly. If necessary, put the flour and salt in the pig's shell and rub them so that the impurities are cleanly removed.
2) We boil garlic shell which we groomed first.
Boil the edible pork shells in water at about 90 ° C for about 5 minutes. This process is an avalanche heating process, in order to further remove less removed blood and impurities. Preferably, the spices are added to remove the pork loin.
3) Rinse the pig pods boiled in the first place with water and clean them. During this process, remove any remaining pig hair or fat in the pig's shell.
4) Rinse with water Put the pork shell into the freezer and freeze.
5) Slice frozen pork into thin slices. It is preferably used to have a thickness of about 1 mm, preferably as thin as possible. Since the shell of the pig is frozen, the shell of the pig is sliced effectively.
As described above, when the pork slice is sliced into small pieces, it is possible to effectively remove fat and blood remaining in the skin tissue of the pork skin as described later, and to effectively alleviate the swollen pork body in a relatively short period of time during the second boiling .
6) Wash sliced pork pieces.
During the process of washing the pork pieces, the frozen pork shells are thawed.
In addition, even if the fat and bodily waste of the pig shell are removed as described above, the fat and the bodily residues may remain in the skin tissue of the pig shell. In the course of washing the body of the pig shell, the fat remaining in the skin tissue of the pig shell Blood is removed.
The fat and blood remaining in the skin tissue of the pig skin cause the inside of the pig skin. Since the pig skin is sliced and cleaned, the fat and blood remaining in the skin tissue of the pig skin are effectively removed, Effectively removed.
Particularly, since the pig skin is sliced and washed, the fat and blood of the skin tissue of the pig skin are effectively removed, and the pig skin husk is almost completely removed.
7) Wash the pork pieces with water and boil. Make sure that the volume of water and pork is about 4: 1.
As described above, since the shell of the pig is sliced into thin pieces, the shell of the pig is sallowed in a relatively short time. When boiled for about 40 to 50 minutes, the shell of the pig is fully calmed. If necessary, you can add a little salt to the pork shell to make a liver.
8) Put the above-mentioned sowed thing into a container, cool and solidify to make a porcini mushroom.
The thus prepared pork husk is cut to a suitable size and provided.
The present invention eliminates impurities, fat and blood of swine shells in various stages, and particularly, slices the sliced pork bark into a slice, and then cleans it, so that the fat and blood remaining in the skin tissue of the swine Because it is completely removed, the nutrients of the pig shell are completely removed. Therefore, the present invention is based on the fact that when a pig's shell is removed to remove the nutrients of the pig's shell, it is not necessary to add ingredients having strong fragrance such as anti-renal, so that it can feel the original taste of the pig's shell and also the color of the pig's shell is not discolored It has the advantage of being clean and delicious.
In addition, since the first-boiled pork slices are sliced and boiled for a second time, the pig's pork is sucked in a relatively short time, shortening the heating time. The most time is required for livestocking of the pig shell in the process of making the porcupine cabbage. The present invention has the advantage that the porcupine cabbage can be made in a shorter time than the conventional method because the time required for the liquefaction process is shortened.
The thus-produced pork husk according to the present invention is advantageous in that it can be easily eaten anywhere and at any time, and also has the advantage of not giving a dislike because the husks are not reminiscent of the husks.
Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
In the present embodiment, the above-mentioned liquids are put into a container and the vegetables or fruits are chopped and cooled before cooling. In this way, the color of these materials is decorated with a robe and looks more good-looking, and it is nutritionally good because it can be eaten together with roasted vegetables and fruits.
Among vegetables and fruits, it is preferable to add a material that helps digestion. Fern is a fruit of Rosaceae and hornblende, and it has a red color. These sansapae fruits have the effect of promoting digestion, and they are used as a chemical digestion agent in one room.
It is also useful for the digestion of pork husk jelly, as it is decorated with jelly by the red color of sansa berries. In addition, the sweetness of the pork husk jelly is better by the sourness of the horseshoe fruit.
Claims (4)
The process of boiling a shaved pig shell first;
The process of washing the primary pig pods;
A step of cutting the pig shell;
The process of washing the shell of the pig;
The process of boiling and boiling the washed pig shell in water; And
And cooling the solids,
The process of freezing the shell of the pig is added before the process of writing the first-boiled pork shell,
In the process of sowing the porcine shell, the frozen porcine shell is used on the side,
Wherein the roasted chestnuts are chilled by the red color of the horse mackerel's fruit by cooling and mixing the roasted chestnuts before cooling the chestnuts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160022374A KR101674992B1 (en) | 2016-02-25 | 2016-02-25 | Manufacturing method of jellied food made from pig's skin and jellied food made from pig's skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160022374A KR101674992B1 (en) | 2016-02-25 | 2016-02-25 | Manufacturing method of jellied food made from pig's skin and jellied food made from pig's skin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101674992B1 true KR101674992B1 (en) | 2016-11-10 |
Family
ID=57484379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160022374A KR101674992B1 (en) | 2016-02-25 | 2016-02-25 | Manufacturing method of jellied food made from pig's skin and jellied food made from pig's skin |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101674992B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180090701A (en) | 2017-02-03 | 2018-08-13 | 안명자 | Jellied food with Oyster and Manufacturing method thereof |
| KR20180090702A (en) | 2017-02-03 | 2018-08-13 | 안명자 | Jellied food with Sea squirt and Manufacturing method thereof |
| KR102620763B1 (en) | 2022-07-11 | 2024-01-08 | (주)다원에프앤씨 | Manufacturing method of pork rinds muk containing black garlic extract |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100984399B1 (en) * | 2010-02-23 | 2010-09-29 | 김정원 | A jelly named moock using the skins of pigs and manufacturing method thereof |
| KR20110059482A (en) * | 2009-11-27 | 2011-06-02 | 한경미 | Pork rinds gel and the manufacturing method thereof |
| KR20120003082U (en) * | 2010-10-26 | 2012-05-04 | 임경민 | skin of pigs mook |
| KR101310049B1 (en) | 2011-05-06 | 2013-09-24 | (주)광주식품 | Manufacturing method of boiled pork rind meat using oriental medicine |
| KR20140119460A (en) * | 2013-04-01 | 2014-10-10 | 민옥주 | Method for Manufacturing Korean Jello And Pork Rinds Jello using the same |
-
2016
- 2016-02-25 KR KR1020160022374A patent/KR101674992B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110059482A (en) * | 2009-11-27 | 2011-06-02 | 한경미 | Pork rinds gel and the manufacturing method thereof |
| KR100984399B1 (en) * | 2010-02-23 | 2010-09-29 | 김정원 | A jelly named moock using the skins of pigs and manufacturing method thereof |
| KR20120003082U (en) * | 2010-10-26 | 2012-05-04 | 임경민 | skin of pigs mook |
| KR101310049B1 (en) | 2011-05-06 | 2013-09-24 | (주)광주식품 | Manufacturing method of boiled pork rind meat using oriental medicine |
| KR20140119460A (en) * | 2013-04-01 | 2014-10-10 | 민옥주 | Method for Manufacturing Korean Jello And Pork Rinds Jello using the same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180090701A (en) | 2017-02-03 | 2018-08-13 | 안명자 | Jellied food with Oyster and Manufacturing method thereof |
| KR20180090702A (en) | 2017-02-03 | 2018-08-13 | 안명자 | Jellied food with Sea squirt and Manufacturing method thereof |
| KR102620763B1 (en) | 2022-07-11 | 2024-01-08 | (주)다원에프앤씨 | Manufacturing method of pork rinds muk containing black garlic extract |
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| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |