KR101893054B1 - Method of manufacturing seafood and pig-bone food - Google Patents

Abstract

The present invention relates to a manufacturing method for braised seafood and pig bone, which has excellent nutrition and strongly has light taste and less oily taste of a braised pig bone while vegetable catches oil of the meat as the vegetable of various textures is mixed with soft taste of a braised meat of a pig neck bone. Specifically, the manufacturing method for braised seafood and pig bone comprises: a step of removing blood by soaking the pig neck bone in cold water for 4-5 hours; a step of braising the pig neck bone in boiling water for 30-40 minutes to maintain chewy texture and disintegration of the pig neck bone in which the blood is removed; a step of inputting vegetable seasoning; a soy sauce preparing step of completing a soy sauce of the braised pig bone by heating added ingredients by high heat for five minutes, heating the added ingredient by middle heat for 1.5 minutes, and cooling the heated ingredient at room temperature; and a step of completing the braised seafood and pig bone by frying pine mushroom, oyster mushroom, fragrant mushroom, green onion, and garlic in advance, injecting the pig neck bone added with the vegetable seasoning with the fried mushrooms and vegetable, rice cake, hot pepper powder, the soy sauce, beef leg bone broth, and the seafood, heating the injected ingredients by the high heat for 4-6 minutes, and heating more the ingredients by the middle heat for 5-8 minutes.

Description

Technical Field [0001] The present invention relates to a method for producing seafood bones,

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.

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.

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.

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.

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.

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.

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.

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.

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.

1. Korean Registered Patent No. 10-0428901 (Registered on Apr. 13, 2004) 2. Korean Patent Publication No. 10-2005-0072909 (Published on July 13, 2005)

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.

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.

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.

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.

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.

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.

Hereinafter, a method for manufacturing seafood bones according to an embodiment of the present invention will be described in detail.

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% %.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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)

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.
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.
delete 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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