KR101893054B1 - Method of manufacturing seafood and pig-bone food - Google Patents
Method of manufacturing seafood and pig-bone food Download PDFInfo
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- KR101893054B1 KR101893054B1 KR1020180035285A KR20180035285A KR101893054B1 KR 101893054 B1 KR101893054 B1 KR 101893054B1 KR 1020180035285 A KR1020180035285 A KR 1020180035285A KR 20180035285 A KR20180035285 A KR 20180035285A KR 101893054 B1 KR101893054 B1 KR 101893054B1
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- 238000004519 manufacturing process Methods 0.000 title abstract description 16
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 해물 뼈찜의 제조방법에 관한 것으로, 보다 상세하게는 삶은 돼지 목뼈에 야채 양념이 골고루 침투 되도록 하여, 삶은 돼지 고기의 부드러운 맛에 다양한 질감의 야채가 어우러져 야채가 고기의 기름기를 잡아주면서, 뼈찜 자체의 느끼한 맛이 덜하고 담백한 맛이 강하게 형성되고, 특히 상기 야채 양념 첨가된 돼지 목뼈에 투입되는 간장 소스에 의해 뼈찜 고유의 맛을 가일층 향상시킬 수 있도록 함은 물론, 상기 야채 양념이 첨가된 돼지 목뼈에 다양한 버섯과 해산물이 추가되어, 버섯 고유의 효능인 성인병을 예방하고, 뼈찜 고유의 맛에 부가하여 해산물의 시원하고 개운한 맛과 향이 느껴지게 하면서, 영양적으로도 매우 우수하게 형성될 수 있는 해물 뼈찜의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing seafood bones, and more particularly, to a method for producing seafood bones, It is possible to improve the taste of the bone marrow by the soy sauce added to the pork neck bone added with the vegetable sauce, A variety of mushrooms and seafood are added to the pig's neck to prevent adult diseases, which are the unique effects of mushrooms. In addition to the original taste of bone mushrooms, the cool and refreshing taste and aroma of seafood can be felt, The present invention relates to a method for manufacturing a seafood brisket.
일반적으로 부족한 영양을 보충시키고 원기를 회복시키는 보양식으로 소뼈나 돼지 뼈 등을 재료로 한 음식을 많이 이용하고 있으며, 대표적으로 설렁탕, 곰탕, 도가니탕, 갈비찜, 갈비탕, 족발, 편육, 돼지뼈 해장국, 감자탕, 돼지뼈찜 등을 들 수 있다.In general, food supplemented with deficient nutrients and restoring vitality is used in a lot of food made of cow bone or pig bone, etc. Typical examples are seuldangtang, gomtang, porcelain, galbijim, ribbang, porkbone, , And steamed pig bone.
이러한 뼈를 재료로 하는 음식 중에서, 돼지의 뼈찜은 돼지의 목뼈 혹은 등뼈 등을 주재료로 하여 제조되는 요리로서, 단백질과 칼슘, 철분, 인, 칼륨 등의 성분이 많이 함유되어 있어 영양적으로도 매우 우수하며 비교적 가격이 저렴하여 서민들의 영양보충 식품으로 널리 이용되고 있다.Among the foods made from these bones, the pork bones are prepared with the main ingredients of the pig's thighs or backbones, and contain many components such as protein, calcium, iron, phosphorus and potassium. It is excellent and relatively inexpensive and is widely used as nutritional supplement food for the common people.
한편, 종래 알려져 있는 돼지 뼈찜의 제조방법은, 등록특허공보 제10-0428901호 및 공개특허공보 제10-2005-0072909호 등에 개재되어 있으며, 이는 특히 돼지 등뼈를 선별하여 찬물에 담가 핏기 및 불순물을 제거하는 전처리 공정과, 상기 전처리 공정을 거친 돼지뼈를 1차 양념하여 고온에 찌거나 삶는 1차 가열조리공정 및 상기 1차 가열조리공정을 거친 돼지뼈에 2차 양념과 각종 채소를 가하여 조리하는 2차 가열조리공정을 통해 완성된다.On the other hand, a conventionally known manufacturing method of the steamed pig bone is disclosed in Patent Registration No. 10-0428901 and Japanese Patent Application Laid-Open No. 10-2005-0072909, which extracts pork and impurities in cold water, A pre-treatment step of pre-treating the pig bone that has been subjected to the pre-treatment step, a first heating cooking step of boiling or boiling the hot bone at a high temperature, and a second cooking step and a variety of vegetables to be cooked to the pig bone that has undergone the first heating cooking step It is completed by the second heating cooking process.
상기와 같은 종래의 돼지 뼈찜의 제조방법은, 돼지 등뼈의 손질을 비롯한 재료를 준비하는 과정이 번거로울 뿐만 아니라. 제조시 시간이 많이 소요되는 실정이다.The above-described conventional method for manufacturing a pork bones steam is not only troublesome in preparation of materials including cleaning of pig spines, It takes a lot of time to manufacture.
상기의 경우, 뼈를 찌거나 삶는 별도의 1차 가열조리공정을 수행한 후, 이를 냉동 보관하였다가 차후 2차 가열 조리공정을 수행하여 뼈찜을 제조하는 것으로, 이와같은 경우에는 열에 의해 뼈에 붙어있는 살코기의 단백질이 이미 단단하게 수축되고 육즙이 많이 유출된 상태에서 남아 있던 수분이 다시 응결하게 되고, 해동과정을 통해 또다시 수분이 빠져나가서 육질의 탄력이 떨어져 식감이 저하되며, 풍미가 저하되는 커다란 문제점이 있다.In the above case, after the first heating cooking process for boiling or boiling the bone is carried out, it is stored in the freezer, and then the second heating cooking process is performed to produce the bone steaming. In this case, The protein in the flesh of the lean meat is already shrunk and the juice remaining in the leached state is condensed again, and through the thawing process, the water again escapes and the flesh elasticity is lowered, the texture is lowered and the flavor is lowered There is a big problem.
한편, 돼지 등뼈와 감자를 주재료로 하는 감자탕에 각종 해산물을 첨가하여 감자탕 고유의 맛에 부가하여 해산물의 시원하고 개운한 맛과 향이 느껴지게 함과 더불어, 육류에서 부족할 수 있는 영양소를 해산물에서 보충할 수 있도록 하여 남녀노소 부담 없이 간편하고 부담없이 즐길 수 있도록 한 해물 감자탕 및 그 제조방법이 공개특허공보 특2003-0012923호에 알려져 있다.On the other hand, various kinds of seafood are added to potato tang, which is made of pork spines and potatoes, in addition to the unique taste of potato tang, so that the cool and refreshing taste and flavor of seafood can be felt. In addition, nutrients that can be deficient in meat can be supplemented from seafood A seafood pot pot and a method for manufacturing the same are disclosed in JP-A-2003-0012923.
이는 특히, 돼지 등뼈를 넣고 약 1시간 정도 끓이는 제 1단계와; 상기 1단계이후의 돼지 등뼈에 소정량의 고춧가루와 생강, 마늘로 구성되는 양념과 15일에서 30일정도 소금에 절인 배추 잎의 우거지를 함께 투입한 상태에서 10분쯤 추가적으로 끓이는 제 2단계; 상기 제 2단계의 종료 후 기름을 제거하고 약 30분 정도 식혀 준비하는 제 3단계로 구성되며 기본 내용물을 조리하기 위한 1차 조리과정과; 식탁에서 조리할 조리 용기에 상기 기본 내용물의 조리에서 만들어진 적당량의 육수와 돼지 등뼈 및 우거지를 넣은 후 이에 적당량의 감자와 대하, 적정 크기의 오징어, 낚지, 꽃게, 모시조개를 넣고 적정량의 대파, 깻잎, 고춧가루, 참깨를 넣은 후 약 10분간 끊여 최종적인 해물 감자탕을 조리하는 제 4단계;로 구성되며 부가 내용물을 조리하기 위한 2차 조리과정을 포함하는 구성에 의해, 돼지 등뼈와 감자를 주재료로 하는 감자탕에 된장의 사용을 배제하여 맑은 국물이 유지 되도록 한 상태에서, 각종 해산물을 첨가하여 감자탕 고유의 맛에 부가하여 해산물의 시원하고 개운한 맛과 향이 느껴지게 한다.In particular, this is a first step of adding a pig spine and boiling for about 1 hour; A second step of additionally boiling the pork spine after step 1 with a predetermined amount of red pepper powder, ginger, garlic seasoning, and salted Chinese cabbage leaves for 15 days to 30 days; And a third step of removing oil after the completion of the second step and preparing for cooling for about 30 minutes, and a first cooking step for cooking the basic contents; In a cooking container to be cooked at a table, an appropriate amount of broth, pig spines, and poultry made from the cooking of the above-mentioned basic ingredients are put into a cooking pot, and an appropriate amount of potatoes is added to the cooked pot, and squid, fishing, crab, , Red pepper powder and sesame seeds, and then, for about 10 minutes, the final seafood sweet potato is cooked, and a second cooking process for cooking the supplemented ingredients, In addition to miso, it is possible to keep clear broth by excluding miso, and various seafood is added to taste and refreshing taste of seafood in addition to the original taste of potato.
그러나, 상기와 같은 해물 감자탕의 경우에는, 돼지 등뼈를 삶아주는 제 1단계 후에 상기 삶아진 돼지 등뼈에 양념과 함께 배추 잎의 우거지를 함께 투입하여 끓이는 조리과정에 의해, 감자탕 내부에 수분 함유량이 증가하여 감자탕 내부의 돼지 등뼈가 쉽게 풀어지게 됨은 물론, 이에 따라서 감자탕 고유의 맛을 형성할 수 없게 되고, 특히 상기 감자탕 내부에 첨가되는 해산물을 단지 10분간 끊여주는 2차 조리과정에 의해, 해산물 고유의 개운한 맛과 향이 제대로 느껴지지 않게 되는등 많은 문제점이 있다.However, in the case of the above-described seafood sweet potato, after the first step of boiling the pig's spine, the boiled pork spine is fed with the seasoning of the cabbage leaf together with the sauce, and the moisture content is increased The pig's spine inside the potato can be easily loosened and the taste of the potato can not be formed accordingly. In particular, by the secondary cooking process in which the seafood added to the inside of the potato is left for only 10 minutes, There are many problems such that the fresh taste and flavor are not felt properly.
본 발명은 상기와 같은 점을 감안하여 안출된 것으로써, 그 목적은 삶은 돼지 목뼈에 소정량의 야채 양념을 추가하여, 상기 돼지 목뼈에 야채 양념이 골고루 침투 되도록 함으로 인하여, 삶은 돼지 목뼈 고기의 부드러운 맛에 다양한 질감의 야채가 어우러져 야채가 고기의 기름기를 잡아주면서, 뼈찜 자체의 느끼한 맛이 덜하고 담백한 맛이 강하게 형성되고, 특히 상기 야채 양념 첨가된 돼지 목뼈에 투입되는 간장 소스에 의해 뼈찜 고유의 맛을 가일층 향상시킬 수 있도록 함은 물론, 상기 야채 양념이 첨가된 돼지 목뼈에 다양한 버섯과 해산물이 추가되어, 버섯 고유의 효능인 성인병을 예방하고, 뼈찜 고유의 맛에 부가하여 해산물의 시원하고 개운한 맛과 향이 느껴지게 하면서, 영양적으로도 매우 우수하고, 비교적 가격이 저렴하게 형성될 수 있는 해물 뼈찜의 제조방법을 제공하는데 있다.SUMMARY OF THE INVENTION The present invention has been made in consideration of the above-mentioned problems, and its object is to add a predetermined amount of vegetable seasoning to the boiled pork neck bone to allow the vegetable seasoning to be evenly distributed to the pork neck bone, The taste of vegetable is mixed with vegetables of various textures, and the vegetable grasps the meat of the meat. The taste of the bone itself is less tasteless and the taste is softer. The soy sauce added to the pork neck added with the vegetable sauce, In addition to enhancing the flavor, various mushrooms and seafood are added to the pork neck bone to which the vegetable sauce is added to prevent adult diseases, which are inherent in mushrooms. In addition to the unique taste of bone mushrooms, Taste and flavor can be felt while being nutritionally excellent, and can be formed at a relatively low price And to provide a method for producing seafood bones.
상기 목적을 달성하기 위한 본 발명에 따른 해물 뼈찜의 제조방법은, 돼지 목뼈를 찬물에 4~5시간 담가두어 핏물을 제거하는 단계;
상기 핏물이 제거된 돼지 목뼈의 풀어짐 및 쫄깃한 식감을 유지하도록 끓는 물에 30~40분간 삶아주는 단계;
상기와 같이 삶은 돼지 목뼈에 야채 양념을 투입하여 센불에서 5분간 삶아준 후, 상기 돼지 목뼈에 야채 양념이 골고루 침투 되도록 중불에서 2시간을 더 삶아주는 야채 양념 투입단계;
한편, 뼈찜 고유의 맛을 위하여 별도의 간장 소스를 준비하게 되며, 이때 상기 간장 소스의 제조에 투입되는 재료는, 물 50중량%에 진간장 12.9중량%, 국간장 12.9중량%, 마늘 3.74중량%, 물엿 8.69중량%, 설탕 3.72중량%, 후추 0.37중량%, 생강 0.62중량%, 대파 2.48중량%, 양파 2.48중량%, 고추씨 1.86중량%, 참기름 0.24중량% 첨가하고, 이와같이 첨가된 재료를 센불에서 5분간 가열한 후, 중간불에서 1.5분 더 가열하고, 상기와 같이 가열된 재료를 상온으로 냉각하여 뼈찜의 간장 소스를 완성하는 간장 소스 준비단계; 및
상기 야채 양념 투입 단계에서 야채 양념이 투입되어 삶아진 돼지 목뼈 50중량%에, 송이버섯 5.2 중량%, 느타리버섯 5.2중량%, 표고버섯 5.2중량%, 떡 5.2중량%, 대파 2.6중량%, 참기름 1.0중량%, 청양 고춧가루 2.0중량%, 상기 간장 소스 준비단계에서 사전에 준비된 간장 소스 6.2중량%, 사골 육수 7.8중량%, 마늘 2.6중량%, 해물 7중량%를 투입하며, 이때 먼저 상기 송이버섯, 느타리버섯, 표고버섯 및 대파, 마늘을 사전에 볶아준 후, 상기와 같이 볶은 버섯 및 야채와 함께 야채 양념이 첨가된 돼지 목뼈와 떡, 청양 고춧가루 , 간장 소스, 사골 육수 및 해산물을 투입하여 센불에 4~6분 가열하고, 상기 야채 양념이 투입된어 삶아진 돼지 목뼈에 간장 소스가 골고루 침투되도록 중불에서 5~8분 더 가열하여 해물 뼈찜을 완성하는 단계;를 포함하여 구성되는 것을 특징으로 하는 해물 뼈찜의 제조방법을 마련함에 의한다.According to another aspect of the present invention, there is provided a method for preparing seafood bones, the method comprising the steps of: removing the pork waste by immersing the pork bone in cold water for 4 to 5 hours;
Boiling in boiling water for 30 to 40 minutes so as to maintain solubility and chewy texture of the pig neck removed from the blood;
The above-mentioned vegetable sauce is put into the boiled pork neck, boiled for 5 minutes in the high heat, and then the vegetable sauce is added to the pork neck so that the vegetable sauce is evenly infiltrated.
Meanwhile, a separate soy sauce is prepared for the original taste of bone marrow. In the case of adding 50% by weight of water to soy sauce, 12.9% by weight soy sauce, 12.9% by weight soy sauce, 3.74% by weight of garlic, 8.69% by weight of starch syrup, 3.72% by weight of sugar, 0.37% by weight of pepper, 0.62% by weight of ginger, 2.48% by weight of onion, 2.48% by weight of onion, 1.86% by weight of red pepper seeds and 0.24% by weight of sesame oil, Preparing a soy sauce sauce by heating the soy sauce for one minute, heating the sauce for another 1.5 minutes, cooling the heated material to room temperature to complete a soy sauce sauce; And
5.2% by weight of pine mushroom, 5.2% by weight of oyster mushroom, 5.2% by weight of mushroom, 5.2% by weight of rice cake, 2.6% by weight of soybean curd, 2.6% by weight of sesame oil, 1.0% by weight of sesame oil, , 6.2 wt% of soy sauce, 7.8 wt% of garlic, 2.6 wt% of garlic, and 7 wt% of seafood were added to the soy sauce prepared in the preparation step of the soy sauce, Mushroom, shiitake mushroom and green onion and garlic in advance, and then, with the above-mentioned roasted mushroom and vegetables, pork neck bone, rice cakes, red pepper powder, soy sauce sauce, Heating for 6 to 8 minutes and further heating for 5 to 8 minutes in a medium heat so that the soy sauce is uniformly infused into the boiled pork neck bone to which the vegetable sauce is added, Is to prepare a method for producing seafood bones.
또한, 본 발명은 상기 야채 양념 첨가단계에 투입되는 야채 양념의 재료는, 돼지 목뼈 96중량%에 고추장 0.42중량%, 건초가루 0.64중량%, 양파 0.90중량%, 대파 0.58중량%, 천일염 0.35중량%, 통마늘 0.53중량%, 생강 0.16중량%, 고추씨 0.42중량% 첨가되어 혼합되는 것을 특징으로 한다.In addition, the vegetable seasoning material to be added to the vegetable seasoning addition step is 0.42% by weight of kochujang, 0.64% by weight of hay powder, 0.90% by weight of onion, 0.58% by weight of green onion, 0.35% 0.53% by weight of germanium, 0.16% by weight of ginger and 0.42% by weight of red pepper.
또한, 상기 해물 뼈찜을 완성하는 단계에서, 투입되는 해물은 쭈꾸미, 오징어, 새우, 전복중 어느 하나가 선택되는 것을 특징으로 한다.In addition, in the step of completing the seafood bite, the seafood to be introduced may be selected from the group consisting of cuttlefish, squid, shrimp, and rolled up.
본 발명인 해물 뼈찜의 제조방법에 의하면, 삶은 돼지 목뼈에 소정량의 야채 양념을 추가하여, 상기 돼지 목뼈에 야채 양념이 골고루 침투 되도록 함으로 인하여, 삶은 돼지 목뼈 고기의 부드러운 맛에 다양한 질감의 야채가 어우러져 야채가 고기의 기름기를 잡아주면서, 뼈찜 자체의 느끼한 맛이 덜하고 담백한 맛이 강하게 형성되고, 특히 상기 야채 양념이 첨가된 돼지 목뼈에 투입되는 간장 소스에 의해 뼈찜 고유의 맛을 가일층 향상시킬 수 있도록 함은 물론, 상기 야채 양념이 첨가된 돼지 목뼈에 다양한 버섯과 해산물이 추가되어, 버섯 고유의 효능인 성인병을 예방하고, 뼈찜 고유의 맛에 부가하여 해산물의 시원하고 개운한 맛과 향이 느껴지게 하면서, 영양적으로도 매우 우수하고, 비교적 가격이 저렴하게 형성될 수 있는 우수한 효과가 있다.According to the method of the present invention, a predetermined amount of vegetable seasoning is added to the boiled pork neck bone so that the vegetable seasoning is uniformly infiltrated into the pork neck bone, so that the soft taste of the boiled pork neck meat is mixed with various texture vegetables In order to enhance the original taste of bone mushroom by the soy sauce added to the pork neck bone added with the above vegetable sauce, the vegetable gives the grease of the meat, In addition to the above, a variety of mushrooms and seafood are added to the pork neck bone to which the vegetable sauce has been added to prevent adult diseases, which are inherent in mushrooms, and to feel the cool and refreshing taste and aroma of seafood in addition to the original taste of bone mushrooms, It is excellent in nutrition, and can be formed at a relatively low price.
도 1은 본 발명에 의한 해물 뼈찜의 제조방법을 설명하기 위한 플로우챠트.
도 2는 본 발명에 의해 제조된 해물 뼈찜의 사진.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for explaining a method for manufacturing seafood bones according to the present invention; FIG.
Fig. 2 is a photograph of a seafood bones prepared by the present invention. Fig.
이하, 본 발명의 실시예에 따른 해물 뼈찜의 제조방법에 대해 상세하게 설명하면 다음과 같다.Hereinafter, a method for manufacturing seafood bones according to an embodiment of the present invention will be described in detail.
도 1은 본 발명에 의한 해물 뼈찜의 제조방법을 설명하기 위한 플로우챠트이고, 도 2는 본 발명에 의해 제조된 해물 뼈찜의 사진으로서, 본 발명인 해물 뼈찜의 제조방법은, 돼지 목뼈를 찬물에 4~5시간 담가두어 핏물을 제거하는 단계와, 상기 핏물이 제거된 돼지 목뼈의 풀어짐 및 쫄깃한 식감을 유지 하도록 끓는 물에 30~40분간 삶아주는 단계; 상기 삶은 돼지 목뼈에 소정량의 야채 양념을 추가하여 센불에서 5분간 삶아준 후 상기 돼지 목뼈에 양념이 골고루 침투 되도록 중불에서 2시간 삶아주는 야채 양념 첨가단계를 포함하며, 이때 상기 양념 첨가단계에 투입되는 야채 양념은, 돼지 목뼈 96중량%에 고추장 0.42중량%, 건초가루 0.64중량%, 양파 0.90중량%, 대파 0.58중량%, 천일염 0.35중량%, 통마늘 0.53중량%, 생강 0.16중량%, 고추씨 0.42중량% 첨가된다.FIG. 1 is a flow chart for explaining a method for manufacturing seafood bones according to the present invention. FIG. 2 is a photograph of seafood bones produced by the present invention. Boiling for 30 to 40 minutes in a boiling water to keep the pork thawing removed, and to maintain a chewy texture; Adding a predetermined amount of vegetable seasoning to the boiled pork neck bone, boiling for 5 minutes in a high heat, and then adding vegetable seasoning for boiling in medium heat for 2 hours so that the seasoning is evenly infiltrated into the pork neck bone. In this case, 0.64% by weight of hay powder, 0.75% by weight of onion, 0.58% by weight of green onion, 0.35% by weight of salt, 0.53% by weight of germanium, 0.16% by weight of ginger, 0.42% by weight of red pepper seeds in 96% %.
또한, 뼈찜 고유의 맛을 위하여 별도의 간장 소스를 준비하게 되며, 이때 상기 간장 소스를 제조를 위하여, 물 50중량%에 진간장 12.9중량%, 국간장 12.9중량%, 마늘 3.74중량%, 물엿 8.69중량%, 설탕 3.72중량%, 후추 0.37중량%, 생강 0.62중량%, 대파 2.48중량%, 양파 2.48중량%, 고추씨 1.86중량%, 참기름 0.24중량% 첨가되는 재료를 센불에서 5분간 가열하고, 중간불에서 1.5분 더 가열한 후, 상기와 같이 가열된 재료를 상온으로 냉각하는 간장 소스를 준비하게 된다.In order to prepare the liver sauce, 50.9% by weight of soy sauce, 12.9% by weight of soy sauce, 3.74% by weight of garlic, 8.69% by weight of starch syrup The ingredients to be added were heated for 5 minutes in a hot water for 5 minutes, and the mixture was heated in a medium frying pan for 3 hours. After further heating for 1.5 minutes, a soy sauce sauce for cooling the heated material to room temperature is prepared.
계속해서, 상기와 같이 야채 양념 첨가된 삶은 돼지 목뼈 50중량%에, 송이버섯 5.2 중량%, 느타리버섯 5.2중량%, 표고버섯 5.2중량%, 떡 5.2중량%, 대파 2.6중량%, 참기름 1.0중량%, 청양 고춧가루 2.0중량%, 간장 소스 6.2중량%, 사골 육수 7.8중량%, 마늘 2.6중량%, 해물 7중량%를 투입하여, 먼저 상기 송이버섯, 느타리버섯, 표고버섯 및 대파, 마늘을 사전에 볶아준 후, 상기와 같이 볶은 버섯 및 야채와 함께 상기 야채 양념이 첨가된 돼지 목뼈와 떡, 청양 고춧가루, 간장 소스, 사골 육수 및 해산물을 투입하여 센불에 4~6분 가열한 후, 상기 야채 양념 첨가된 돼지 목뼈에 상기 간장 소스가 골고루 침투되도록 중불에서 5~8분 가열하여 해물 뼈찜을 완성한다.Then, 5.2 wt% of pine mushroom, 5.2 wt% of oyster mushroom, 5.2 wt% of mushroom, 5.2 wt% of rice cake, 2.6 wt% of soybean curd, 1.0 wt% of sesame oil, 2.0% by weight of red pepper powder, 6.2% by weight of soy sauce, 7.8% by weight of broth, garlic, and 7% by weight of seaweed were added to the mixture, and the pine mushroom, mushroom, After adding the above-mentioned roasted mushroom and vegetables, the above-mentioned vegetable sauce added pork neck, rice cakes, red pepper powder, soy sauce sauce, broth, and seafood were added and heated for 4 to 6 minutes in the high heat, And the soup sauce is evenly poured into the pork neck of the pork.
상기와 같이 구성된 본 발명의 해물 뼈찜의 제조과정을 구성하는 각각의 구성을 상세하게 살펴보면 다음과 같다.Hereinafter, each of the components constituting the manufacturing process of the seafood bones of the present invention having the above-described structure will be described in detail.
본 발명은 먼저, 해물 뼈찜의 주요 식재료인 돼지 목뼈를 찬물에 4~5시간 담가두어 돼지 목뼈에 잔존하는 핏물을 제거하게 되며, 상기와 같이 찬물에 의해 핏물이 제거된 돼지 목뼈는 솥에 넣어 끓는 물에 30~40분간 끓여 삶아주게 되어, 상기 돼지 목뼈에 붙어있는 고기의 풀어짐을 방지하면서, 고기 자체의 쫄깃한 식감을 유지 하도록 한다.In the present invention, the pork thigh bone, which is the main ingredient of the seafood bone marrow, is immersed in cold water for 4 to 5 hours to remove the remaining blood in the pork neck bone. The pork thigh bone, It will be boiled in water for 30 to 40 minutes to prevent meat from sticking to the pig's neck, while maintaining the meat's own chewy texture.
이때, 상기 돼지 목뼈를 끓여주어 삶아주는 시간이 30분 이하일 경우, 돼지 목뼈의 고기가 충분히 삶아지지 않게되어, 육질이 질겨지게 되며, 40분 이상일 경우에는 고기가 쉽게 풀어지게 되어 고기의 쫄깃한 식감을 유지할 수 없는데 기인하는 것으로, 본 발명에서와 같이 상기 돼지 목뼈는 솥에 넣어 끓는 물에 30~40분간 끓여 삶아주는 것이 바람직하다.At this time, if the time to boil and boil the pork neck is less than 30 minutes, the meat of the pork neck bone will not be boiled sufficiently and the meat quality will be increased. If it is more than 40 minutes, the meat will be easily loosened, It is preferable that the pork neck bone is boiled in boiling water for 30 to 40 minutes in a pot.
또한, 상기와 같이 끓는 물에서 삶은 돼지 목뼈에는 돼지 목뼈 96중량%에 고추장 0.42중량%, 건초가루 0.64중량%, 양파 0.90중량%, 대파 0.58중량%, 천일염 0.35중량%, 통마늘 0.53중량%, 생강 0.16중량%, 고추씨 0.42중량% 첨가되어 혼합된 야채 양념을 투입하여 센불에서 5분간 삶아준 후, 재차 상기 돼지 목뼈에 상기 야채 양념이 골고루 침투 되도록 중불에서 2시간을 삶아주게 된다.As described above, in the pork neck meat boiled in the boiling water as described above, 96% by weight of pork neck meat contained 0.42% by weight of kochujang, 0.64% by weight of hay powder, 0.90% by weight of onion, 0.58% by weight of green onion, 0.35% 0.16% by weight, and 0.42% by weight of red pepper are added, and the mixed vegetable seasoning is added, and the mixture is boiled for 5 minutes in the high heat, and then boiled for 2 hours in the medium heat so that the vegetable seasoning is uniformly penetrated into the pig neck.
이에 따라서, 상기 삶은 돼지 목뼈 고기의 부드러운 맛에 다양한 질감의 야채가 어우러져 야채가 고기의 기름기를 잡아주면서, 뼈찜 자체의 느끼한 맛이 덜하고 담백한 맛이 강하게 형성될 수 있도록 한다.Accordingly, the soft taste of the boiled pork neck bone meat is mixed with the vegetables of various textures, so that the vegetable catches the fat of the meat, and the strong taste of the bone jam itself can be formed with less sensual taste.
계속해서, 상기와 같이 돼지 목뼈에 야채 양념의 첨가후, 뼈찜 고유의 맛을 위하여 별도의 간장 소스를 준비하게 되며, 이때 상기 간장 소스의 제조에 투입되는 재료는, 물 50중량%에 진간장 12.9중량%, 국간장 12.9중량%, 마늘 3.74중량%, 물엿 8.69중량%, 설탕 3.72중량%, 후추 0.37중량%, 생강 0.62중량%, 대파 2.48중량%, 양파 2.48중량%, 고추씨 1.86중량%, 참기름 0.24중량% 첨가한 후, 이를 센불에서 5분간 가열한 후, 중간불에서 1.5분 가열한 후, 이를 상온으로 냉각하여 뼈찜의 간장 소스를 완성하게 된다.After adding the vegetable sauce to the pork neck as described above, a separate soy sauce was prepared for the original taste of the bone meal. The material to be added to the soy sauce sauce was 50.9 wt.% Soy sauce, 12.9 wt. , 2.74 weight% of ginger, 2.48 weight% of ginger, 2.48 weight% of onion, 2.86 weight% of red pepper, 1.86 weight% of sesame oil, 0.24 weight% of sesame oil, After adding the% by weight, it is heated in the high temperature for 5 minutes, then heated in the middle temperature for 1.5 minutes, and then cooled to room temperature to complete the soy sauce sauce.
이때, 상기 간장 소스의 제조시 투입되는 재료는, 센불에서 5분 이상 또는 5분 이하로 가열할 경우, 물의 증발에 의해 간장 소스가 너무 짜거나 또는 간장이 야채에 제대로 침투되지 못하게 되며, 이를 중간불에서 1.5분 가열하여 간장이 야채 내부에 천천히 침투될 수 있도록 한다.At this time, when the soy sauce sauce is heated at a temperature of 5 minutes or more for 5 minutes or less, the evaporation of water causes the soy sauce to be too squeezed or the soy sauce not to be properly penetrated into the vegetables, Heat in the fire for 1.5 minutes to allow the soy sauce to slowly penetrate into the vegetables.
한편, 상기와 같이 별도의 간장 소스의 완성 후, 상기 야채 양념 첨가되어 삶은 돼지 목뼈 50중량%에 대하여, 송이버섯 5.2 중량%, 느타리버섯 5.2중량%, 표고버섯 5.2중량%, 떡 5.2중량%, 대파 2.6중량%, 참기름 1.0중량%, 청양 고춧가루 2.0중량%, 상기에서 사전에 준비된 간장 소스 6.2중량%, 사골 육수 7.8중량%, 마늘 2.6중량%, 해물 7중량%를 투입하여, 먼저 상기 송이버섯, 느타리버섯, 표고버섯 및 대파, 마늘을 사전에 볶아준 후, 상기와 같이 볶은 버섯 및 야채와 함께 야채 양념이 첨가되어 삶은 돼지 목뼈와 떡, 청양 고춧가루, 상기 간장 소스, 사골 육수 및 쭈꾸미, 오징어, 새우, 전복등과 같은 해산물을 투입하여 센불에 4~6분 가열한다.On the other hand, after completion of the separate soy sauce, 5.2% by weight of pine mushroom, 5.2% by weight of oyster mushroom, 5.2% by weight of mushroom, 5.2% by weight of rice cake, 2.6% by weight of green beans, 1.0% by weight of sesame oil, 2.0% by weight of red pepper powder, 6.2% by weight of soy sauce prepared beforehand, 7.8% by weight of broth, garlic and 7% by weight of seaweed , Oyster mushroom, shiitake mushroom and green onion, and garlic. The above-mentioned roasted mushroom and vegetables are added with vegetable sauce as described above, and the boiled pork neck bone, rice cakes, red pepper powder, the soy sauce, broth and squid, squid , Shrimp, abalone, etc., and heat them for 4 to 6 minutes.
또한, 상기와 같이 센불에서 가열된 야채 양념 첨가된 돼지 목뼈에는, 상기 간장 소스가 골고루 침투되도록 중불에서 5~8분 가열하여 해물 뼈찜을 완성하게 되어, 버섯 고유의 효능인 성인병을 예방하고, 뼈찜 고유의 맛에 부가하여 해산물의 시원하고 개운한 맛과 향이 느껴지게 하면서, 영양적으로도 매우 우수하고, 비교적 가격이 저렴하게 형성될 수 있는 것이다.In addition, as described above, the pork neck bone added with the vegetable sauce heated in the heat is heated for 5 to 8 minutes in a medium heat so as to uniformly infuse the soy sauce, thereby completing the steamed seafood bones, thereby preventing adult diseases, In addition to the inherent taste, the cool and refreshing taste and flavor of the seafood can be felt, and also the nutrition can be very excellent and the price can be formed relatively cheaply.
이상에서 본 발명의 바람직한 실시예에 대하여 설명하였으나 본 발명은 상술한 특정의 실시예에 한정되지 아니한다. 즉, 본 발명이 속하는 기술분야에서 통상의 지식을 가지는 자라면 첨부된 특허청구범위의 사상 및 범주를 일탈함이 없이 본 발명에 대한 다수의 변경 및 수정이 가능하며, 그러한 모든 적절한 변경 및 수정의 균등물들도 본 발명의 범위에 속하는 것으로 간주되어야 할 것이다.Although the preferred embodiments of the present invention have been described, the present invention is not limited to the specific embodiments described above. It will be apparent to those skilled in the art that numerous modifications and variations can be made in the present invention without departing from the spirit or scope of the appended claims. And equivalents should also be considered to be within the scope of the present invention.
Claims (4)
상기 핏물이 제거된 돼지 목뼈의 풀어짐 및 쫄깃한 식감을 유지하도록 끓는 물에 30~40분간 삶아주는 단계;
상기와 같이 삶은 돼지 목뼈에 야채 양념을 투입하여 센불에서 5분간 삶아준 후, 상기 돼지 목뼈에 야채 양념이 골고루 침투 되도록 중불에서 2시간을 더 삶아주는 야채 양념 투입단계;
한편, 뼈찜 고유의 맛을 위하여 별도의 간장 소스를 준비하게 되며, 이때 상기 간장 소스의 제조에 투입되는 재료는, 물 50중량%에 진간장 12.9중량%, 국간장 12.9중량%, 마늘 3.74중량%, 물엿 8.69중량%, 설탕 3.72중량%, 후추 0.37중량%, 생강 0.62중량%, 대파 2.48중량%, 양파 2.48중량%, 고추씨 1.86중량%, 참기름 0.24중량% 첨가하고, 이와같이 첨가된 재료를 센불에서 5분간 가열한 후, 중간불에서 1.5분 더 가열하고, 상기와 같이 가열된 재료를 상온으로 냉각하여 뼈찜의 간장 소스를 완성하는 간장 소스 준비단계; 및
상기 야채 양념 투입 단계에서 야채 양념이 투입되어 삶아진 돼지 목뼈 50중량%에, 송이버섯 5.2 중량%, 느타리버섯 5.2중량%, 표고버섯 5.2중량%, 떡 5.2중량%, 대파 2.6중량%, 참기름 1.0중량%, 청양 고춧가루 2.0중량%, 상기 간장 소스 준비단계에서 사전에 준비된 간장 소스 6.2중량%, 사골 육수 7.8중량%, 마늘 2.6중량%, 해물 7중량%를 투입하며, 이때 먼저 상기 송이버섯, 느타리버섯, 표고버섯 및 대파, 마늘을 사전에 볶아준 후, 상기와 같이 볶은 버섯 및 야채와 함께 야채 양념이 첨가된 돼지 목뼈와 떡, 청양 고춧가루, 간장 소스, 사골 육수 및 해산물을 투입하여 센불에 4~6분 가열하고, 상기 야채 양념이 투입된어 삶아진 돼지 목뼈에 간장 소스가 골고루 침투되도록 중불에서 5~8분 더 가열하여 해물 뼈찜을 완성하는 단계;를 포함하여 구성되는 것을 특징으로 하는 해물 뼈찜의 제조방법.
Immersing the pig neck in cold water for 4 to 5 hours to remove blood;
Boiling in boiling water for 30 to 40 minutes so as to maintain solubility and chewy texture of the pig neck removed from the blood;
The above-mentioned vegetable sauce is put into the boiled pork neck, boiled for 5 minutes in the high heat, and then the vegetable sauce is added to the pork neck so that the vegetable sauce is evenly infiltrated.
Meanwhile, a separate soy sauce is prepared for the original taste of bone marrow. In the case of adding 50% by weight of water to soy sauce, 12.9% by weight soy sauce, 12.9% by weight soy sauce, 3.74% by weight of garlic, 8.69% by weight of starch syrup, 3.72% by weight of sugar, 0.37% by weight of pepper, 0.62% by weight of ginger, 2.48% by weight of onion, 2.48% by weight of onion, 1.86% by weight of red pepper seeds and 0.24% by weight of sesame oil, Preparing a soy sauce sauce by heating the soy sauce for one minute, heating the sauce for another 1.5 minutes, cooling the heated material to room temperature to complete a soy sauce sauce; And
5.2% by weight of pine mushroom, 5.2% by weight of oyster mushroom, 5.2% by weight of mushroom, 5.2% by weight of rice cake, 2.6% by weight of soybean curd, 2.6% by weight of sesame oil, 1.0% by weight of sesame oil, , 6.2 wt% of soy sauce, 7.8 wt% of garlic, 2.6 wt% of garlic, and 7 wt% of seafood were added to the soy sauce prepared in the preparation step of the soy sauce, Mushroom, shiitake mushroom and green onion and garlic in advance, and then, with the above-mentioned roasted mushroom and vegetables, pork neck bone, rice cakes, red pepper powder, soy sauce sauce, broth, Heating for 6 to 8 minutes and further heating for 5 to 8 minutes in a medium heat so that the soy sauce is uniformly infused into the boiled pork neck bone to which the vegetable sauce is added, The method of ppyeojjim seafood.
상기 야채 양념 첨가단계에 투입되는 야채 양념 재료는, 돼지 목뼈 96중량%에 고추장 0.42중량%, 건초가루 0.64중량%, 양파 0.90중량%, 대파 0.58중량%, 천일염 0.35중량%, 통마늘 0.53중량%, 생강 0.16중량%, 고추씨 0.42중량% 첨가되어 혼합되는 것을 특징으로 하는 해물 뼈찜의 제조방법.
The method according to claim 1,
The vegetable seasoning material to be added to the vegetable seasoning addition step was 0.42% by weight of kochujang, 0.64% by weight of hay powder, 0.90% by weight of onion, 0.58% by weight of green onion, 0.35% of mannitol, 0.53% 0.16% by weight of ginger, and 0.42% by weight of red pepper are added and mixed.
상기 해물 뼈찜을 완성하는 단계에서 투입되는 해물은 쭈꾸미, 오징어, 새우, 전복중 어느 하나가 선택되는 것을 특징으로 하는 해물 뼈찜의 제조방법.The method according to claim 1,
Wherein the seafood to be added in the step of completing the sea bream is selected from the group consisting of cuttlefish, squid, shrimp, and rolled up seafood.
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