KR102170673B1 - Processing method of pig skin and pig skin by the method - Google Patents

Abstract

The present invention relates to a method of processing a pork skin and a pork skin by the method, and more particularly, preparing a skin of 6 to 10 mm thick among the skins of pork loin, and cutting the prepared skin, And the step of softening the cut shell using a softener, making a sheath on the softened shell, and seasoning and aging the cut shell, wherein the seasoning comprises soy sauce To do. According to the processing method of the pork skin according to the present invention and the pork skin by the method, there is no smell peculiar to pork skin, the taste is fragrant, and it has a soft yet chewy texture, and has excellent sensory preference, thereby increasing the consumption of pork skin. It has the advantage of being able to. In addition, there is an advantage that the storage period is extended.

Description

Processing method of pork skin and pork skin by the method {PROCESSING METHOD OF PIG SKIN AND PIG SKIN BY THE METHOD}

The present invention relates to a method of processing pork skin and to a pork skin by the method, and more particularly, to a method for processing pork skin having no smell, soft and chewy texture, and a savory and light flavor, and the method thereof. It relates to the skin of the pig.

In general, pig skin (pig skin) is also called pig skin (豚皮), peeled off during the slaughter (屠畜) of pigs and used for food or widely used as feed, bags, shoes, gloves and massage packs.

In particular, pork skin contains 0% carbohydrate and contains a large amount of collagen, which is beneficial to the human body, so it is known to have beneficial effects on diet and skin beauty when used for food, so it is one of the most popular foods regardless of gender.

Conventionally, pork skins were generally eaten boiled, baked with various seasonings, or fried in oil. However, even if the fat layer has been removed from the skin of the pig, fat exists in the skin tissue between cells, and the fat that remains in the skin tissue produces a smell, which gives a feeling of rejection to the person who consumes it.

In addition, when conventional pork skins are cooked according to a general cooking method such as baking or frying, the texture is too hard or tough, causing inconvenience when ingested.

In addition, when no other chemical seasonings that enhance the preservative power are added during cooking of pork skin, it is easily damaged when left at room temperature, and texture and taste are deteriorated when stored in a refrigerator.

KR 10-2000-0007141 A KR 10-2003-0079415 A KR 10-2011-0059482 A KR 10-2011-0132861 A

Accordingly, an object of the present invention is to solve the problems of the conventional pork skin, and there is no smell, has a soft and chewy texture through the process of softening, and a method for processing pork skin having a savory and light flavor, and the same It is to provide pork skin by method.

Another object of the present invention is to prolong the storage period by delaying fat rancidity of pork skin.

The processing method of the pork skin of the present invention for achieving the above object includes the steps of preparing a skin of 6 to 10 mm thick among the skins of pork loin, cutting the prepared skin, and softening the cut skin. It includes a step of softening using an agent, making a sheath on the softened shell, and seasoning and aging the cut shell, wherein the seasoning includes soy sauce.

The softener is characterized in that papaya juice, fig juice and Yangchunsa extract are mixed in a weight ratio of 1:0.5 to 1.5:0.1 to 0.5.

The seasoning is characterized in that it further comprises an Osmanthus Matsumuranus extract, a purple corncob extract, and a mumuksas repi extract.

The pork skin according to the present invention is characterized in that it is processed by the above-described processing method.

According to the processing method of the pork skin according to the present invention and the pork skin by the method, there is no smell peculiar to pork skin, the taste is fragrant, and it has a soft yet chewy texture, and has excellent sensory preference, thereby increasing the consumption of pork skin. It has the advantage of being able to. In addition, there is an advantage that the storage period is extended.

1 is a flow chart showing the processing method of the pork skin according to the present invention.

Hereinafter, the present invention will be described in detail.

The biggest feature of the pork skin processing method according to the present invention is that the skin with a thickness of 6 to 10 mm is used, and by softening it with a softener, it gives a chewy and soft texture, and while effectively removing the smell, it has a savory and light flavor. It is to maximize it.

The processing method of the pork skin according to the present invention includes the steps of preparing a shell having a thickness of 6 to 10 mm among the skins of pork loin, cutting the prepared skin, and softening the cut skin using a softener. And aging the cut shell by seasoning and aging the cut shell, and the seasoning includes soy sauce.

Hereinafter, the present invention will be described in detail step by step with reference to FIG. 1.

Preparing a 6~10mm thick shell of pork loin.

First, prepare a 6 to 10 mm thick shell of pork loin. Conventionally, pork skins, which are normally used for food, had a thickness of about 4mm due to their tough texture, and when grilled, only a hard texture remained. Accordingly, the present invention is to improve this disadvantage by using a shell having a thickness of 6 to 10 mm and softening it.

At this time, it is natural that the skin of the pork loin has been removed from the pig's hair and various foreign substances after slaughter, and a description thereof will be omitted. In addition, if necessary, it is possible to boil it in boiling water at 100° C. for 1 to 2 minutes, and the implementation thereof is not limited.

Cutting the prepared shell.

Next, the prepared shell is cut into a certain size. At this time, the size is not limited, but about 80-120mm in width and 80-120mm in length are sufficient.

And, if the prepared pork skin is frozen, soak it in cold water at 1-10℃ and defrost it for 1-3 hours.

The cut shell Softener using Softening step.

Then, the cut shell is softened using a softener. In other words, it gives a soft and chewy texture through the soft meat. As the softener, any of commercially available pork or beef softener products can be used, but in the present invention, papaya juice, fig juice and Yangchunsa extract are mixed in a weight ratio of 1:0.5 to 1.5: 0.1 to 0.5. Most preferred.

At this time, the specific softening method is to add the softener in water at a weight ratio of 100:1 to 10, and then immerse the cut pork skin for 3 to 4 hours, but is not limited thereto.

In the present invention, the pork skin is softened through the above-described composition so as to have a chewy and savory texture, as well as effectively removing the smell characteristic of the pork skin, and prolonging the storage period by preventing rancidity of fat. Not only does it exhibit a more excellent softening effect than when used alone, but also shows an unexpected effect of removing the smell when three ingredients are used together, and the flavor of the pork skin is also maximized.

Among the softeners, papaya juice contains a proteolytic enzyme called papain to act as a softening agent, and the papaya juice contains a large amount of other components that exhibit various antioxidant activities, such as removal of smell and prevention of rancidity of fat. It also works. In this case, the papaya juice may be used by juicing or crushing papaya with a juicer.

In addition, the fig juice contains a proteolytic enzyme called Ficin, which acts as a tender meat, and serves to enhance the overall flavor by giving a savory taste to the pork skin. The fig juice can also be used by juicing or pulverizing the figs with a juicer.

In addition, the Yangchunsa extract not only enhances appetite, but also serves to enhance digestion and absorption by helping the stomach exercise, and to effectively remove the smell of the pork skin. The Yangchunsa extract may be extracted using a conventional solvent under conditions of a conventional temperature and pressure according to a conventional method known in the art for preparing an extract from a natural product. Illustratively, after appropriately washing and slicing the fruit of Yangchunsa (陽春砂. Amomum villosum Loureiro), drying it, adding at least one extraction solvent of 10 to 20 times by weight of water, ethanol, and methanol of the dried product, It can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction for 1-10 hours at 20-100°C. In addition, the prepared extract may then be filtered, concentrated, and dried to remove the solvent, and then pulverized to prepare a powder. Filtration may be performed using a filter paper or a reduced pressure filter, concentration may be performed by a vacuum concentrator, drying may be performed by a freeze-drying method, but is not limited thereto.

remind Softened The step of making a sheath on the shell.

Next, a sheath is made on the softened shell so that the seasoning is well immersed in the shell, as well as preventing the drying phenomenon when the pork skin is baked. At this time, the sheath is to be placed on the inner side of the pork skin, that is, on the inner skin side rather than the outer skin, and the interval, depth, etc. are not limited. For example, it is sufficient to form a plurality of grating-shaped grooves by cutting at intervals of 5 to 15 mm in width and 5 to 15 mm in length, and the depth is sufficient as long as 3 to 8 mm.

Due to such a sheath, the pork skin according to the present invention does not shrink and deform when heated, so that drying does not occur, and fat is discharged smoothly, so that the light taste is doubled when ingested, and the seasoning is evenly seasoned through the sheath during the seasoning process. It has the advantage of being hungry.

Seasoning and aging the sheathed shell.

Next, the sheathed shell is washed by immersing it in cold water of about 1 to 10°C, and water is removed. And it is mixed with seasoning, and aged for 12 to 16 hours at about 1 to 10°C.

At this time, the seasoning is not limited to the amount of seasoning including soy sauce, mash, minced garlic, etc., which are usually used for pork skin, and the amount of the pork skin and seasoning is 1:0.1 to 1 weight ratio. That's enough.

And when the maturation is completed, it is baked and consumed as it is, or frozen in a rapid cooling chamber and packaged for storage.

The pork skin of the present invention processed as described above has the advantage of using a thick pork skin and softening it through a softener, so that it has a chewy and soft texture, and does not have a unique smell of pork skin.

On the other hand, as the seasoning may further include Osmanthus Matsumuranus extract, purple corncob extract, and umuksasurepi extract.

The Osmanthus matsumuranus extract removes the smell of the pig skin and improves storage by preventing rancidity of fat. It is a plant belonging to. The Osmanthus Matsumuranus extract can be extracted using a conventional solvent under the conditions of a conventional temperature and pressure according to a conventional method known in the art for preparing an extract from a natural product. Illustratively, the leaves of Osmanthus matsumuranus are properly washed, minced, dried, and then at least one extraction solvent of water, ethanol, and methanol is added 10 to 20 times by weight of the dried product, and 20 It can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction for 1 to 20 hours at ~100°C. In addition, the prepared extract may then be filtered, concentrated, and dried to remove the solvent, and then pulverized to prepare a powder. Filtration may be performed using a filter paper or a reduced pressure filter, concentration may be performed by a vacuum concentrator, drying may be performed by a freeze-drying method, but is not limited thereto.

The purple corncob extract is excellent in anthocyanin content, antioxidant activity, etc., thereby enhancing the storage stability of pig skins and making the appearance tasteful. In addition, it enhances the overall flavor by giving it a umami taste. The purple corncob extract can be extracted using a conventional solvent under conditions of a conventional temperature and pressure according to a conventional method known in the art for preparing an extract from a natural product. Illustratively, after appropriately washing and slicing purple corncobs, drying them, adding one or more extraction solvents of 10 to 20 times by weight of the dried product of water, ethanol, and methanol, and then at 20 to 100°C for 1 to 20 hours It can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction. In addition, the prepared extract may then be filtered, concentrated, and dried to remove the solvent, and then pulverized to prepare a powder. Filtration may be performed using a filter paper or a reduced pressure filter, concentration may be performed by a vacuum concentrator, drying may be performed by a freeze drying method, but is not limited thereto.

The extract of umuksa s lepi prevents fat rancidity of the pork skin, thereby enhancing storage properties, and also serves to remove smelly smell. The preparation of the extract can be extracted using a conventional solvent under conditions of a conventional temperature and pressure according to a conventional method known in the art for preparing an extract from a natural product. Illustratively, after appropriately washing and slicing the leaves of the umuksas lepi, and drying them, 10 to 20 times by weight of the dried product, one or more extraction solvents of water, ethanol, and methanol are added, and this is 2 to 30 at 20 to 100°C. During time, it can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction. In addition, the prepared extract may then be filtered, concentrated, and dried to remove the solvent, and then pulverized to prepare a powder. Filtration may be performed using a filter paper or a reduced pressure filter, concentration may be performed by a vacuum concentrator, drying may be performed by a freeze-drying method, but is not limited thereto.

At this time, as the seasoning, Osmanthus Matsumuranus extract, purple corncob extract, and umoksasrepi extract are preferably used in the range of 1 to 3% by weight, respectively, based on 100% by weight of the seasoning, but this is not necessarily limited.

In addition, as the seasoning, it may further include fig juice 0.1 to 1% by weight based on 100% by weight of the seasoning. As described above, the fig juice not only softens the skin of the pig, but also gives it a umami taste to have an excellent flavor. At this time, the fig juice is sufficient as long as the figs are juiced with a juicer or pulverized with a grinder.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

A skin of a pork loin having a thickness of 6 mm was prepared and cut into a size of 110 mm×120 mm. Next, the cut pork skin was treated with soft meat. In the softening treatment, 50 g of a softener obtained by mixing papaya juice, fig juice and Yangchunsa extract in a weight ratio of 1:1:0.3 was added to 1 kg of water at 10°C, and then 1 kg of the cut pork skin was added thereto. Time immersion method was used.

At this time, the papaya juice and fig juice were prepared by juicing papaya and figs with a juicer, and the Yangchunsa extract was dried after washing the fruit of Yangchunsa, and after adding 2000ml of distilled water to 150g of the dried product, at 80℃ for 2 hours Extracted by heating, filtered through a 250 mesh filter cloth, concentrated under reduced pressure at 50° C. using a rotary vacuum concentrator, lyophilized, and pulverized to about 100 mesh.

Next, a lattice-shaped sheath was made on the inside of the softened shell at intervals of 10 mm horizontally and vertically and a depth of 4 mm, washed twice with cold water of about 10° C., and then dried.

Next, 1 kg of dried pork skin was immersed in 500 g of seasoning consisting of 20% by weight of matsul, 5% by weight of chopped garlic, 20% by weight of sugar, and 55% by weight of soy sauce and aged at 5°C for 12 hours.

(Example 2)

Conducted in the same manner as in Example 1,

Seasoning of 18% by weight of taste wine, 5% by weight of chopped garlic, 20% by weight of sugar, 51% by weight of soy sauce, 2% by weight of Osmanthus Matsumuranus extract, 2% by weight of purple corncob extract, and 2% by weight of muksas lepi extract Seasoning was used.

The Osmanthus matsumuranus extract, purple corncob extract, and umoxisaserepi extract include leaves of Osmanthus matsumuranus, purple corncob and umuksasrepi leaves as samples, and after washing each sample with clean water , Naturally dried in the shade for 10 days, pulverized to about 100 mesh, added 2000 ml of distilled water to 150 g of the powdered sample, extracted at 80° C. for about 2 hours, filtered through a 250 mesh filter cloth, and at 50° C. using a rotary vacuum concentrator It was concentrated under reduced pressure, lyophilized, and pulverized to about 100 mesh to prepare.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but using a shell having a thickness of 4 mm, no softener, and no sheath.

(Comparative Example 2)

It was carried out in the same manner as in Example 1, but no softener was used, and no sheath was made.

(Test Example 1): Comparison of sensory properties.

In order to perform the sensory test for Examples 1 and 2, the appearance, texture, taste, aroma (nurinnae), and overall acceptability of the sample were investigated using a 9-point score method for sensory characteristics of 30 trained panels, Very good cases were indicated as 9 points and very dislike cases were indicated as 1 point, and the scores were evaluated as decreasing sequentially, and the average value was rounded to two decimal places.

At this time, all samples used for sensory evaluation were baked at the same temperature and time, and provided, 20g of sample was put in the mouth, chewed for 20 seconds, stimulated the oral epidermis evenly, and spit out, and each time the evaluation of one sample was completed, the mouth was washed with water. After 10 minutes had elapsed, the following samples were evaluated.

And the results are shown in Table 1 below.

Test Example 1 result division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Exterior 5.1 6.7 5.0 5.5 Texture 6.7 7.6 2.2 2.0 flavor 6.6 7.5 3.1 2.7 incense 6.1 7.5 3.1 2.8 Overall preference 6.6 7.5 3.0 2.7

As shown in Table 1, it was confirmed that Examples 1 and 2 and Comparative Examples 1 and 2 were significantly superior to Comparative Examples 1 and 2 in texture, taste, aroma, and overall acceptability. That is, Examples 1 and 2 according to the present invention have a soft texture and chewy texture, and have a light flavor and no smell. It was confirmed to be excellent.

Therefore, it was confirmed that the pork skin processed by the present invention has excellent sensory properties and excellent marketability.

As the specific parts of the present invention have been described in detail above, it is clear that these specific techniques are only preferred embodiments for those of ordinary skill in the art, and the scope of the present invention is not limited thereto. Therefore, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (4)

Preparing a 6 to 10 mm thick shell of pork loin,
Cutting the prepared shell,
Softening the cut shell using a softening agent,
Making a sheath on the softened shell,
Including the step of seasoning and aging the sheathed shell,
The seasoning includes soy sauce,
The seasoning is,
Osmanthus Matsumuranus extract, purple corncob extract, and a method of processing pork skin, characterized in that it further comprises an extract of umuksasu lepi.
The method of claim 1,
The softener is a method of processing pork skin, characterized in that the mixture of papaya juice, fig juice and Yangchunsa extract in a weight ratio of 1:0.5 to 1.5: 0.1 to 0.5.
delete Pork skin, characterized in that processed by the method of claim 1 or 2.

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