KR102109733B1 - Method for manufacturing Pig head pyeonyuk - Google Patents

Abstract

The present invention relates to a method for manufacturing slices of a boiled pig head to be distributed or stored for a long time. According to the present invention, the method for manufacturing slices of a boiled pig head comprises the following steps of: (S1) cutting raw pork, which is acquired by removing foreign matter from a pig head, into halves; (2) manufacturing an aging solution acquired by adding water with a fermented complex of lotus leaves and Dendropanax morbiferus H. Lev. leaves, non-fat rice bran, wheat dietary fiber, sugar, salt, garlic, onions, ginger, and pepper and immersing the raw pork of the pig head in the aging solution to perform again for 24 to 48 hrs; (3) inputting the aged result product in a steaming pot with an open lid and boiling the same in boiling water for 3 to 5 hrs; and (5) covering the pressurized and heated result product with cotton fabric and cooling the same to complete the slices of the boiled pig head.

Description

Method for manufacturing Pig head pyeonyuk}

The present invention relates to a method for producing pork head slices, and more particularly, to a method for preparing pork head slices having good flavor while simultaneously removing the smell.

Pork head is a by-product of slaughter of pigs, and it has a bad smell and smell of pigs compared to other parts. Therefore, it cannot be directly consumed, so it is processed into a thin meat form and is mainly consumed.

In order to make the pig's head into meat, first remove the hair from the pig's head, remove the bloody and unscented parts, cut it in half, add onions, ginger, whole peppers and garlic together, pour water enough to boil and boil and boil. Afterwards, the boiled contents are cut with a knife, wrapped in cotton cloth so that the grain looks good, pressed for 1-2 hours in a cold place, and then cut thinly to complete the knitting. The braised beef made in this way is consumed together with the shrimp soup.

However, since the intensity of the smell and the smell in the pig head is very strong, when the amount of seasoning to be added is different, the smell and the smell in the made meat cannot be completely removed, and the prepared meat is made after a short shelf life. After several hours, odor and redness occurred again.

On the other hand, preservatives are also used to extend the preservation period of the meat, but in this case, there is a problem that the meat is not only deteriorated in texture, but also causes abdominal pain and diarrhea, and is undesirable in terms of health.

The present invention was created to solve the problems as described above, it is possible to effectively remove the odor or deodorant to increase the flavor, and extend the preservation period without using artificial preservatives, which are artificial chemical additives. It is an object of the present invention to provide a method for manufacturing pork head slices that can be stored.

In order to achieve the above object, the method for manufacturing pork head slices according to the present invention comprises: cutting raw meat with foreign substances removed from the pig head in half (S1); To prepare a fermentation solution added with lotus leaf-hwangchil tree leaf fermentation complex, defatted rice bran, wheat dietary fiber, sugar, salt, garlic, onion, ginger and pepper, and soak the pork head meat in the aging solution for 24 to 48 hours. Aging step (S2); Put the aged product in a steam cooker with the lid open and boil for 3 to 5 hours in the water to be cut (S3); Including the pressure-heated product wrapped in a cotton beam and completed by cooling (S5); includes; The lotus leaf-hwangchil tree leaf fermentation complex, after washing the hwangchil tree leaves and lotus leaves in a weight ratio of 1:2, put it in a steamer and perform steam heating at 70 to 80°C for 30 to 50 minutes, followed by cooling to 25°C Passing through and drying at 220 to 250° C. for 10 to 20 minutes with hot air; Heat-treating the resultant hot air dried at 80 to 100° C. for 0.5 to 2 hours; Obtaining fermentation products by fermenting water, sugar, and lactic acid bacteria in the heat-treated product at a temperature of 30-40° C. and a relative humidity of 80-90% for 5 to 10 days; Lyophilizing the fermented product at -25°C to -30°C and pulverizing it; The aging liquid, water 1.000 parts by weight, lotus leaf-hwangchil tree leaf fermentation complex 20 to 40 parts by weight, skim rice 2 to 4 parts by weight, wheat dietary fiber 5 to 10 parts by weight, sugar 3 to 8 parts by weight, salt 10 ~ 30 parts by weight of garlic, 6 to 10 parts by weight of garlic, 10 to 20 parts by weight of onion, 2 to 5 parts by weight of ginger, 2 to 4 parts by weight of pepper; In the process of boiling the pork head raw material, further comprising the step of adding the alder extract (S3-1), the content of the alder extract is 3-4 parts by weight based on 100 parts by weight of the raw pork head; It is characterized by.

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In the present invention. The lid is closed on the steam cooker and heating the boiled product at a pressure of 0.1 to 0.3 kgf/cm 2 for 30 to 90 minutes (S4).

According to the present invention, by aging the pork head raw material with an aging liquid containing a hwangchil tree fermentation complex as a main component, it is possible to effectively remove the peculiar smell or odor of the pig head, and to have a soft flesh to complete the flavored meat. have.

In addition, since the finished meat is significantly low in fat and cholesterol, it can minimize fattening, and contains a large amount of gelatin and collagen, which is very useful for skin health and diet.

In addition, long-term preservation is possible without using a preservative, which is a chemical additive, and by using natural ingredients, abdominal pain or diarrhea is not induced when ingested.

Hereinafter, a method for manufacturing a pig head slice according to the present invention and a pig head slice prepared thereby will be described in detail.

Pig meat production method of the pig head of the present invention, the step of cutting the raw meat with foreign substances removed from the pig head in half (S1); Prepare a fermented complex with lotus leaf-hwangchil leaf fermentation complex, defatted rice bran, wheat fiber, sugar, salt, garlic, onion, ginger and pepper in water and soak the pork head meat in the aging solution for 24 to 48 hours. Step (S2) and; Put the aged product in a steam cooker with the lid open and boil for 3 to 5 hours in breaking water (S3); Closing the lid on the steam cooker and heating the boiled product at a pressure of 0.1 to 0.3 kgf/cm 2 for 30 to 90 minutes (S4); And completing the knitting by wrapping and cooling the resultant product heated under pressure (S5).

Step (S1) is a step of removing foreign substances from the pig head, wherein the foreign substances removed are hair, blood, head bone, pork bone, fat, and the like.

Step (S2) is a step of aging the pork head raw material by preparing an aging liquid, wherein the aging liquid is 1.000 parts by weight of water, 20 to 40 parts by weight of the lotus leaf-strawberry leaf fermentation complex, and 2 to 4 parts by weight of defatted rice bran , Wheat dietary fiber 5-10 parts by weight, sugar 3-8 parts by weight, salt 10-30 parts by weight, garlic 6-10 parts by weight, onion 10-20 parts by weight, ginger 2-5 parts by weight, pepper 2-4 parts by weight It is prepared by mixing parts.

Here, the lotus leaf-hwangchil tree leaf fermentation complex, after washing the hwangchil tree leaves and lotus leaves in a weight ratio of 1:2, put them in a steamer and perform steam heating at 70 to 80°C for 30 to 50 minutes before cooling to 25°C. After the process and drying for 10 to 20 minutes at 220 to 250 ℃ hot air; Heat-treating the resultant hot air dried at 80 to 100° C. for 0.5 to 2 hours; Obtaining fermentation products by fermenting water, sugar, and lactic acid bacteria in the heat-treated product at a temperature of 30-40° C. and a relative humidity of 80-90% for 5 to 10 days; The fermentation product is obtained by freeze-drying at -25°C to -30°C and pulverizing it to obtain a lotus leaf-yellow cactus leaf fermentation complex.

Dendropanax morbifera is an evergreen broad-leaved forest belonging to the Araliaceae family and is a native species of Korea native to the south and west coasts of Jeju Island, Wando, Bogil Island, and Haenam. The clove component contained in hwangchil tree contains a small amount of terpenes and a large amount of sesquiterpenes, depending on the time and place of collection, but germacrene-d, β-selinene, α-amorphene , α-selinene, δ-cadinene,γ-cadinene, T-muurolol, β-elemene, bicyclo [4,4,0] dec- 1 -en-2-isopropyl-5-methyl-9-methylene, β-cadinene , germacrene-B, α-copaene, α-humulene, α-cadinene and small amounts of linalool L, α-terpinene, α-cubebene, α-ylangene,(+)-calarene, 3,7-guaiadine, (-)- It contains isoledene, β-cubebene, limonene, aromadendrene, and cadina-1,4-diene (Jeollanam do, 1996). In addition, hwangchil tree contains various components such as arachidic acid, palmitic acid, and arginine, as well as essential oils such as sesquiterpene, arteriosclerosis, liver function improvement, antioxidant, bone regeneration promotion, immune enhancement, antibacterial, anticancer, etc. It is known to have an effect.

This hwangchil tree can act as a natural preservative and can be fermented and extracted in the presence of a small amount of sugar in the fermentation and extraction process together with lotus leaves. In addition to hwangchil tree leaves, stems, bark, etc. can be used together.

Lotus leaf has a very good effect on removing the smell of pig hair and has excellent metabolic promoting function. Lotus leaf contains flavonoids to improve blood circulation, increase blood vessels, increase blood flow, and contain amino acids, lecithin, arginine, etc., thereby improving blood circulation. In addition, it contains a rich amount of quicetin, which suppresses free radicals, has a great effect on antiviral and antibacterial effects, and contains asparagic acid, which can help with hangovers, and contains lecithin, which can also help prevent dementia. do.

Lotus leaf itself can cause abdominal pain, diarrhea, etc., per person. However, since the lotus leaf is used for manufacturing the hwangchil tree fermentation complex as in the present invention, it does not cause abdominal pain or diarrhea, and is very useful in terms of health.

On the other hand, a method of using lotus leaf extract to remove pork odor is known. However, since the lotus leaf extract has a difficulty in effectively extracting only the active ingredient from the lotus leaf, and also because a large amount of sugar must be used to obtain the lotus leaf extract, when the pork odor is removed using the lotus leaf extract, the sweetness in the meat is excessive. There is a problem that will be burned.

In the present invention, the lotus leaf is fermented together with the hwangchil tree leaves, while using only little sugar, it is possible to effectively extract the active ingredient from the lotus leaf, and the active ingredient of the hwangchil tree leaf can exert a synergistic effect with the active ingredient of the lotus leaf. Therefore, it is possible to effectively remove the smell of the pig head as well as the smell.

Degreasing rice contains rice dietary fiber, which improves the texture and has a beneficial effect on health, including digestive metabolism, lipid metabolism, carbohydrate metabolism, constipation relief, and intestinal protection. When used with wheat dietary fiber, defatted rice can further improve the chewy texture.

Sugar, garlic, onion, ginger, and pepper are basic seasonings, improving the smell and smell of pork head and enhancing the flavor.

The aging liquid prepared in the above manner is soaked that the pork head raw material is submerged, and aged for 24 to 48 hours at a room temperature of about 20°C. When the aging time is less than 24 hours, the complete aging of the pork head meat is not achieved, and when the aging time is 48 hours or more, the texture of the pork head meat is reduced.

Step (S3) is a step of boiling the resulting product (pork head raw meat) aged in step (S2) in the boiling water of the steam cooker with the lid open for 3 to 5 hours. When the aged product is boiled for less than 3 hours, the tissue remains in a tough state, and when boiled for 5 hours or more, the tissue is excessively loosened and texture is reduced.

On the other hand, step (S3), may include a step (S3-1) of further adding the alder extract in the process of boiled pork head meat. The content of the alder extract is 3 to 4 parts by weight based on 100 parts by weight of the pig head, and the meat quality of the pork head meat prepared by adding such an alder extract is not repelled, and the effect of removing odor and smell is better. . When the content of the alder extract is outside the above range, a slight bitter taste may be generated.

Alder is a member of the birch family (Betulaceae), and there are about 30 species in the southern part of South America.Alder japonica, Alnus hirasuta, Alnus borealis koidzumi, Alnus firma Sieb. et zucc), and more than 17 species are known to grow naturally, including Alnus hirsuta var. sibirica. Alder tree has the effect of restoring liver function, inhibiting fat accumulation, and has the effect of necrosis, degeneration and suppression of hepatocytes, and also has the effect of lowering heat.

On the other hand, when manufacturing the alder extract, the additional material consisting of baekbaekpi, yugeunpi is added. In this case, the alder extract contains useful active ingredients such as gallic acid, ferulic acid, betulinic acid and hesperidin, in which case it exhibits antiviral and antibacterial activity. It extends the preservation period of prepared pork head meat.

Step (S4) is a step of heating the boiled product with a pressure of 0.1 to 0.3 kgf/cm 2 for 30 to 90 minutes by closing the lid on the steam cooker, and by this step (S4), the pork head is chewy, You can achieve a texture that is not tough.

Step (S5) is a step of completing the knitting by wrapping and cooling the resultant heated in step S4 in a cotton beam. The sliced meat prepared in step S5 is sliced and consumed.

As described above, according to the present invention, by aging the pork head raw material with an aging liquid containing a hwangchil tree fermentation complex as a main component, it is possible to effectively remove the peculiar smell or odor of the pig head, and if it has a soft texture, it enhances the flavor. Can be completed.

In addition, since the finished meat is significantly low in fat and cholesterol, it can minimize fattening, and contains a large amount of gelatin and collagen, which is very useful for skin health and diet.

In addition, long-term preservation is possible without using a preservative, which is a chemical additive, and by using natural ingredients, abdominal pain or diarrhea is not induced when ingested.

Hereinafter, a method of manufacturing pork head meat will be described in more detail.

First, foreign matter is removed from the pig head furnace. Foreign matters such as head bones, pork bones, and fat are removed using a knife, and residual hair is removed using a flame. At this time, in order to completely remove the blood, it is preferable to wash the pork head raw meat with running water, and then immerse it in water for about 24 to 48 hours, preferably 30 hours.

Separately, the fermentation complex of lotus leaf-hwangchil tree leaf obtained according to the above process is mixed with water, defatted rice bran, wheat fiber, sugar, salt, garlic, onion, ginger, and pepper to prepare an aging liquid, and then immersed in the aging liquid. It goes through the steps of aging the raw pork head.

When boiling the pork head raw material, a further alder extract may be added. The content of the alder extract is 3 parts by weight based on 100 parts by weight of the pig head. When the content of the alder extract is in the above range, the effect of removing the smell of pig hair is better.

The lotus leaf-hwangchil tree leaf fermentation complex can be obtained according to the following procedure.

First, after washing the hwangchil tree leaves and lotus leaves in a weight ratio of 1:2, they are put in a steamer and subjected to steam heating at 70 to 80°C for 30 to 50 minutes, followed by cooling to 25°C. Subsequently, the resulting product is subjected to a hot air drying step at 220 to 250° C. for 10 to 20 minutes. The heat-dried product is heat-treated at 80 to 100°C for 0.5 to 2 hours. Subsequently, fermentation is obtained by fermenting water, sugar, and lactic acid bacteria in the heat-treated product at a temperature of 30-40° C. and a relative humidity of 80-90% for 5 to 10 days. Subsequently, the fermented product is freeze-dried at -25 to -30°C and pulverized to obtain a lotus leaf-strawberry leaf fermentation complex.

Here, the content of sugar used to ferment the heat-treated product is 2 to 5 parts by weight, preferably 2 to 3 parts by weight based on 100 parts by weight of the heat-treated product. That is, in fermenting the heat-treated product, fermentation is possible even with such a small sugar content. Therefore, the problem of using an extract using a large amount of sugar as in the prior art can be prevented in advance, which is advantageous in terms of health. In addition, even if a small amount of sugar is used, due to the active ingredients of the hwangchil tree fermentation complex that functions as a natural preservative and the extract of alder, the preservation period of pork head meat is longer than that of other extracts, resulting in reduced rancidity. In addition, the fermented powder of lotus leaf-hwangchil tree obtained according to the above process can further improve the taste and increase the absorption rate in the body.

The content of water when manufacturing the hwangchil tree fermentation composite is 50 to 200 parts by weight, preferably 50 parts by weight based on 100 parts by weight of the heat treatment product described above. When the content of water and sugar is in the above range, fermentation is smoothly performed to obtain a powder containing a large amount of active ingredients, and especially has many antioxidant components.

As described above, according to the present invention, when the pork head raw material is aged with a aging liquid containing the hwangchil tree fermentation complex as the main component, the unique smell of pork head can be effectively removed and the meat quality can be softened. And even if it is stored for a long time, it can effectively prevent the meat from being cut.

In addition, the meat made from aged pork head meat has a significant reduction in fat content and cholesterol, which is beneficial to health, and contains a large amount of gelatin and collagen, which is very useful for skin health and diet.

In addition, a composition obtained by culturing vegetable proteins extracted from soybeans, mushrooms, pumpkins, etc. together with yeast and fiber may be further added to the aging liquid of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.

Preparation Example 1: Preparation of lotus leaf-hwangchil tree leaf fermentation complex

Lotus leaves and hwangchil tree leaves were prepared at a weight ratio of 1:2, and they were washed clean with water and foreign substances were removed. Subsequently, the mixture was dried at 70° C. for about 3 hours, and then heated at about 75° C. for 40 minutes in a steamer to perform steam heating. Subsequently, the resultant was cooled to 25° C., and then hot air dried at 235° C. for 15 minutes, followed by heat treatment at 90° C. for 1 hour. Subsequently, 50 parts by weight of water, 3 parts by weight of sugar, and lactic acid bacteria were fermented for about 6 days at a temperature of 35° C. and a relative humidity of 83%. The resultant product obtained by fermentation was freeze-dried at about -30°C and pulverized to obtain a lotus leaf-strawberry leaf fermentation complex in powder form.

Comparative Preparation Example 1: Preparation of lotus leaf extract

After separating only the lotus leaf, moisture was removed by natural drying or freeze drying. After the moisture-removed lotus leaf was ground to make it uniform, 5 ml of lotus leaf powder was mixed with 100 ml of extraction solvent (1:20), followed by stirring extraction at 55°C for 24 hours. The used extraction solvent was mixed with distilled water and ethanol, distilled water and ethanol were mixed in a 1:1 volume ratio, and this mixed solvent was extracted for 24 hours, filtered using filter paper (Watman No. 41), and the filtrate was reduced in pressure. It was concentrated and freeze-dried at -40°C for 48 hours using a freeze dryer to obtain a lotus leaf extract.

Comparative Production Example 2: Preparation of hwangchil tree leaf extract

After washing the hwangchil tree leaves and drying them, 300 g of powder obtained by pulverization was added with 5 l of ethanol and refluxed and extracted at 90°C. Subsequently, the extract obtained by filtration under reduced pressure was removed with ethanol at 40°C using a vacuum rotary concentrator, and then a hwangchil tree leaf extract was obtained.

Comparative Preparation Example 3: Preparation of alder extract

Alder tree was lyophilized and then crushed, 300 g of the obtained powder was added 3 liters of ethanol, repeated three times at 70° C. for about 12 hours, then refluxed and extracted under reduced pressure with filter paper (Watman, USA). After removing ethanol at 40°C with a concentrator, alder extract was obtained as the extracted residue.

(Preparation of pork head meat)

Example 1

Cut the pork head meat in half, remove the bone, and soak it in cold water to drain the blood. Then, a pig head from which blood was removed was prepared.

1,000 parts by weight of water, 30 parts by weight of the lotus leaf-strawberry leaf fermentation complex, 3 parts by weight of skim rice bran, 7.5 parts by weight of wheat dietary fiber, 5 parts by weight of sugar, 20 parts by weight of salt, 8 parts by weight of garlic, 15 parts by weight of onion, A aging solution containing 3.5 parts by weight of ginger and 3 parts by weight of pepper was prepared, and the pork head meat was immersed in the aging solution and aged for about 30 hours. Then, the aging product was boiled with water for about 4 hours, and then covered with a lid and boiled for about 80 minutes at a pressure of 0.2 kgf/cm 2 . Subsequently, it was cooled to obtain a pork head slice.

Example 2

Boil the result of aging with water in a steam cooker for about 3 hours, cover it for 80 minutes, boil it under a pressure of 0.2㎏f/㎠ , add the alder extract and water of Preparation Example 4 to this result and add about 30 Pig hair thinning was carried out in the same manner as in Example 1, except that it was boiled for a further minute. The content of the alder extract is 3 parts by weight in 100 parts by weight of the pig head, and the content of water is 200 parts by weight in 100 parts by weight of the pig head.

Comparative Example 1

Pig head meat was obtained in the same manner as in Example 1, except that the lotus leaf extract of Comparative Preparation Example 1 was used instead of the lotus leaf-yellow pepper leaf fermentation complex of Preparation Example 1.

Comparative Example 2

Pig hair thinning was carried out according to the same method as in Example 1, except that the extract of hwangchil tree leaves of Comparative Preparation Example 2 was used instead of the lotus leaf-hwangchil tree fermentation complex of Preparation Example 1.

Comparative Example 3

Pig hair thinning was carried out according to the same method as in Example 1, except that the alder extract of Comparative Preparation Example 3 was used instead of the lotus leaf-hwangchil tree fermentation complex of Preparation Example 1.

Evaluation Example 1: Sensory test

Example 1, Example 2, Comparative Example 3, pig heads obtained according to Comparative Example 3 were commissioned by 30 experts in the same industry to perform a sensory sensory test, and the results of the test were indicated by the following numbers.

1: Very poor 4: Bad

6: Average 8: Excellent

10: Very good

Divided into 5 items such as texture, taste, and smell, and measured by a symbol scale method with a perfect score of 10, the results are shown in Table 1 below.

division Organization flavor Enjoy Example 1 9.5 9.6 9.6 Example 2 9.7 9.8 9.8 Comparative Example 1 6.9 5.0 4.0 Comparative Example 2 6.2 5.5 4.1 Comparative Example 3 7 6.2 4.5

As shown in Table 1, it was found that the pork head slices obtained according to Examples 1 and 2 were improved in texture and overall compared to those in Comparative Examples 1 to 3. Particularly, it was found that Example 2 not only had a very good deodorizing effect, but also had the best texture, taste, and appearance.

Evaluation Example 2: Free amino acid evaluation

Protein content was investigated in the lotus leaf-fermentation complex of Preparation Example 1, the lotus leaf extract of Comparative Preparation Example 1, the hwangchil tree leaf extract of Comparative Preparation Example 2, and the alder tree extract of Comparative Preparation Example 3. For protein content, 1 g of sample was dissolved in 10 ml of deionized water to extract protein components, and the contents of 18 amino acids such as arginine, glutamic acid, arginic acid, and methionine were investigated, and the results are shown in Table 2 below.

division Protein content (%) Preparation Example 1 37 Comparative Production Example 1 14 Comparative Production Example 2 12 Comparative Production Example 3 20

As shown in Table 2, the composite powder obtained according to Preparation Example 1 is a lotus leaf extract of Comparative Preparation Example 1. It was found that the protein content was higher than that of the hwangchil tree extract of Comparative Production Example 2 and the alder tree extract of Comparative Production Example 3. When the complex powder having a high protein content is used as described above, the texture of the pork head may be improved to maintain the chewy texture.

Evaluation Example 3: Antioxidant activity evaluation

The composites obtained according to Preparation Example 1 and the extracts of Comparative Preparation Example 1 and Comparative Preparation Example 2 were examined for total phenol and polobonoid contents and are shown in Table 4 below.

division Total amount of polaronoids (%) Total content of phenol (%) Preparation Example 1 45 120 Comparative Production Example 1 21 64 Comparative Production Example 2 34 65

As shown in Table 3, it was found that the composite powders obtained according to Preparation Example 1 had a very increased total content of polobonoids and phenols compared to the extracts of Comparative Preparation Examples 1 and 2. As described above, when the fermented complex of lotus leaf and hwangchil tree leaves is used, it has excellent antioxidant capacity and a long shelf life.

Although the present invention has been described with reference to one embodiment, it is merely exemplary, and those skilled in the art will understand that various modifications and other equivalent embodiments are possible therefrom.

Claims (6)

Cutting the raw meat in which the foreign material is removed from the pig head in half (S1);
A fermented complex of lotus leaf-hwangchil tree leaf fermentation complex, defatted rice bran, wheat dietary fiber, sugar, salt, garlic, onion, ginger and pepper is prepared in water, and the pork head raw material is soaked in the aged solution for 24 to 48 hours. Aging step (S2);
Put the aged product in a steam cooker with the lid open and boil for 3 to 5 hours in the water to be cut (S3);
Comprising a step (S5) to complete the thinning by wrapping and cooling the pressure-heated product on a cotton beam;
The lotus leaf-hwangchil tree leaf fermentation complex, after washing the hwangchil tree leaves and lotus leaves in a weight ratio of 1:2, put it in a steamer and perform steam heating at 70 to 80°C for 30 to 50 minutes, followed by cooling to 25°C Passing through and drying at 220 to 250° C. for 10 to 20 minutes with hot air; Heat-treating the resultant hot air dried at 80 to 100° C. for 0.5 to 2 hours; Obtaining fermentation products by fermenting water, sugar, and lactic acid bacteria in the heat-treated product at a temperature of 30-40° C. and a relative humidity of 80-90% for 5 to 10 days; Lyophilizing the fermented product at -25°C to -30°C and pulverizing it;
The aging liquid, 1.000 parts by weight of water, 20-40 parts by weight of the lotus leaf-hwangchil tree leaf fermentation complex, 2-4 parts by weight of skim rice bran, 5-10 parts by weight of wheat dietary fiber, 3-8 parts by weight of sugar, 10 salt ~ 30 parts by weight of garlic, 6 to 10 parts by weight of garlic, 10 to 20 parts by weight of onion, 2 to 5 parts by weight of ginger, 2 to 4 parts by weight of pepper;
In the process of boiled pork head raw material, further comprising the step of adding an alder extract (S3-1), the content of the alder extract is 3-4 parts by weight based on 100 parts by weight of the raw pork head Pork head knitting method. delete delete delete delete According to claim 1,
A method of manufacturing a pork head sliced meat, further comprising: closing the lid on the steam cooker and heating the boiled product at a pressure of 0.1 to 0.3 kgf/cm 2 for 30 to 90 minutes (S4).