KR102291343B1 - Method of manufacturing pork ribs - Google Patents
Method of manufacturing pork ribs Download PDFInfo
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- KR102291343B1 KR102291343B1 KR1020200129297A KR20200129297A KR102291343B1 KR 102291343 B1 KR102291343 B1 KR 102291343B1 KR 1020200129297 A KR1020200129297 A KR 1020200129297A KR 20200129297 A KR20200129297 A KR 20200129297A KR 102291343 B1 KR102291343 B1 KR 102291343B1
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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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 돼지갈비 제조방법에 관한 것으로, 더욱 상세하게는 돼지갈비 소스의 변질이 발생하지 않도록 함으로써, 장시간 보관이 이루어진다 하더라도 돼지갈비 특유의 식감이 떨어지는 것을 최소화하고, 숙성시에도 돼지갈비의 변질을 최소화하여, 돼지고기의 특유의 노린내를 제거함과 동시에 돼지고기의 고유의 맛과 풍미를 갖는 부드러운 육질의 돼지갈비를 제공하는 돼지갈비 제조방법에 관한 것이다.The present invention relates to a method for manufacturing pork ribs, and more particularly, by preventing the deterioration of the pork ribs sauce from occurring, it minimizes the deterioration of the unique texture of the pork ribs even if it is stored for a long time, and prevents the deterioration of the pork ribs even during aging. It relates to a method for manufacturing pork ribs that minimizes and removes the characteristic stench of pork and at the same time provides tender pork ribs with the unique taste and flavor of pork.
일반적으로 돼지고기는 소고기에 비해 불포화지방산이 많이 들어 있으며 우리 몸에 꼭 필요한 미네랄, 필수 아미노산 성분이 풍부하여 식품 영양학적으로 우수한 것으로 알려져 있다. 그러나 통상적으로 돼지갈비는 특유의 냄새를 가지고 있어 손질방법의 어려움, 숙성과정의 한계로 인해 많은 변화를 겪고 있다. In general, pork contains more unsaturated fatty acids than beef and is known to be nutritionally superior because it is rich in minerals and essential amino acids that are essential for our body. However, in general, pork ribs have a unique odor and undergo many changes due to difficulties in handling methods and limitations in the aging process.
통상적으로 사람들이 즐겨 먹는 돼지갈비는 소갈비에 비하여 육질(肉質)이 다소 떨어지는 면이 있으나, 그 가격이 저렴하고 맛 또한 훌륭하여 많은 소비가 이루어지고 있지만, 돼지갈비 특유의 돈취(豚臭)로 인해 많은 양을 먹지 않아도 쉽게 물리는 경향이 강하고, 이로 인해 돼지갈비의 소비를 촉진시키지 못하는 문제점이 발생되었다.Pork ribs, which people usually enjoy, have a slightly inferior meat quality compared to beef ribs, but they are cheap and taste great, so they are consumed a lot. There is a strong tendency to be bitten easily even if you do not eat a large amount, which caused a problem that could not promote consumption of pork ribs.
이러한 종래 돼지갈비의 문제점을 해결하기 위해 여러 가지의 돼지갈비용 양념이 소비자에게 선보였지만, 종래의 양념은 대다수가 조미료와 설탕이 첨가됨으로 인해 너무 달거나 느끼하고 양념과 돼지갈비가 조화를 이루지못하여 소비자의 기호도를 충족시키지 못하는 문제점이 있었다.In order to solve this problem of conventional pork ribs, various seasonings for pork ribs have been introduced to consumers, but most of the conventional seasonings are too sweet or greasy due to the addition of seasonings and sugar, and the seasoning and pork ribs do not harmonize with consumers. There was a problem that did not satisfy the preference of
따라서, 현대인의 기호를 충족시켜 돼지갈비의 수요를 증진시키는 동시에 돼지고기 특유의 이취와 맛의 편차를 줄이고 풍미와 미감을 향상시킬 수 있는 양념 돼지갈비가 요구되고 있는 실정이다.Therefore, there is a demand for seasoned pork ribs that can satisfy the tastes of modern people and increase the demand for pork ribs, while reducing variations in odor and taste peculiar to pork and improving flavor and aesthetics.
일 예로, 대한민국 등록특허 제10-2010305호에는, 물에 간장을 넣는 단계; 사과, 배, 양파, 한라봉, 건고추, 통생강, 통마늘, 통후추, 대파 및 다시마를 베주머니에 넣는 단계; 상기 베주머니를 상기 물에 넣고 끓여 1차 양념액을 만드는 단계; 상기 1차 양념액에서 상기 베주머니를 꺼내고, 상기 1차 양념액에서 건더기를 건져내는 단계; 상기 1차 양념액에 갈은 마늘, 갈은 생강, 흑설탕, 백설탕, 황물엿, 쌍노두유, 물엿을 넣고 혼합하여 2차 양념액을 만드는 단계; 및 상기 2차 양념액에 돼지갈비를 담그는 숙성 단계를 포함하되, 상기 숙성 단계는 상면이 개방되고, 바닥면으로부터 수직으로 돌출된 관통 바늘들이 형성된 케이스에 뼈를 제거한 돼지갈비육들을 집어 넣어 돼지갈비육들이 관통 바늘들이 관통된 상태로 적층되도록 하는 단계; 및 상기 케이스에 상기 2차 양념액을 붓는 단계를 포함하는 것을 특징으로 하는 돼지갈비 제조 방법이 게재된 바 있다. As an example, Korean Patent Registration No. 10-2010305 discloses the steps of adding soy sauce to water; Putting apples, pears, onions, hallabong, dried red pepper, whole ginger, whole garlic, whole pepper, green onion and kelp into a bag; Putting the bag in the water and boiling to make a first seasoning solution; taking out the sackcloth from the first seasoning solution and retrieving the ingredients from the first seasoning solution; making a second seasoning solution by adding ground garlic, ground ginger, brown sugar, white sugar, yellow starch syrup, twin soybean oil, and starch syrup to the first seasoning solution and mixing; and an aging step of immersing the pork ribs in the secondary seasoning solution, wherein the aging step is to put the bone-removed pork ribs into a case in which the upper surface is opened and penetrating needles protruding vertically from the bottom surface are formed. allowing the meats to be stacked with penetrating needles pierced; And there has been published a method for producing pork ribs comprising the step of pouring the second seasoning solution into the case.
그러나, 전술한 선행기술문헌에 의하면, 2차 양념액의 보존이 어려워 쉽게 상하게 되어 돼지갈비육의 숙성시 오히려 돼지갈비 특유의 풍미와 미감을 해치는 문제점이 있으며, 숙성을 위하여 별도의 관통 바늘들을 구비해야만 하기 때문에 비전문가가 수행하는 경우, 일률적인 돼지갈비의 풍미와 미감을 제공하기 어려운 문제점이 있다.However, according to the above-mentioned prior art literature, it is difficult to preserve the secondary seasoning and it is easily spoiled, and there is a problem that rather spoils the unique flavor and aesthetics of pork ribs during aging, and separate penetrating needles are provided for aging. If it is performed by a non-professional because it has to be done, there is a problem in that it is difficult to provide a uniform flavor and aesthetics of pork ribs.
이와 같은 문제점을 해결하기 위하여 본 발명은 전술한 배경기술에 의해서 안출된 것으로, 돼지갈비 소스의 변질이 발생하지 않도록 함으로써, 장시간 보관이 이루어진다 하더라도 돼지갈비 특유의 식감이 떨어지는 것을 최소화하는 돼지갈비 제조방법을 제공하는데 그 목적이 있다.In order to solve this problem, the present invention has been devised by the above-described background technology, and by preventing the deterioration of the pork ribs sauce from occurring, a method of manufacturing pork ribs that minimizes the deterioration of the unique texture of the pork ribs even if it is stored for a long time Its purpose is to provide
또한, 본 발명은 숙성시에도 돼지갈비의 변질을 최소화하여, 돼지고기의 특유의 노린내를 제거함과 동시에 돼지고기의 고유의 맛과 풍미를 갖는 부드러운 육질의 돼지갈비를 제공하는데 그 목적이 있다.In addition, an object of the present invention is to minimize the deterioration of pork ribs even during aging, thereby removing the characteristic stench of pork and at the same time providing tender pork ribs having the inherent taste and flavor of pork.
다만, 본 발명의 목적은 이에만 제한되는 것은 아니며, 명시적으로 언급하지 않더라도 과제의 해결수단이나 실시 형태로부터 파악될 수 있는 목적이나 효과도 이에 포함됨은 물론이다. However, the object of the present invention is not limited thereto, and even if not explicitly mentioned, the object or effect that can be grasped from the solution or embodiment of the problem is also included therein.
이와 같은 과제를 달성하기 위한 본 발명의 일 실시예에 따르면, 정수물, 죽품 진간장, 황설탕, 통마늘, 통생강이 일정 중량비로 혼합되는 베이스 소스와, 옻 추출수, 익힌 곡물류, 무, 후추 및 연육수가 일정 중량비로 혼합되는 첨가소스와, 포도당, 양파, 배, 사과, 키위 및 파인애플이 일정 중량비로 혼합되는 혼합소스를 각각 제조하는 소스 제조단계; 상기 베이스 소스 및 혼합소스, 또는 상기 베이스 소스, 혼합소스 및 첨가소스가 일정 중량비로 혼합된 각각의 혼합물들을 295℃~305℃의 온도를 유지하면서 30분~50분 동안 가열하여 돼지갈비 소스를 제조한 후, 일정 시간 동안 냉각시켜 돼지갈비 소스를 제조하는 소스 혼합 및 냉각단계; 돼지갈비 1㎏ 당 돼지갈비 소스 700g~900g을 투입한 후 숙성시키는 돼지갈비 숙성단계;를 포함하는 것을 특징으로 한다.According to one embodiment of the present invention for achieving the above object, a base sauce in which purified water, bamboo soy sauce, brown sugar, whole garlic, whole ginger are mixed in a predetermined weight ratio, lacquer extract water, cooked grains, radish, pepper and A sauce preparation step of preparing an additive sauce in which the tender meat is mixed in a predetermined weight ratio, and a mixed sauce in which glucose, onion, pear, apple, kiwi and pineapple are mixed in a predetermined weight ratio; The base sauce and mixed sauce, or each mixture in which the base sauce, the mixed sauce and the additive source are mixed in a certain weight ratio, is heated for 30 to 50 minutes while maintaining the temperature of 295 ° C to 305 ° C to prepare the pork ribs sauce After that, cooling for a certain time to prepare a sauce mixing and cooling step of pork ribs; Pork ribs aging step of aging after adding 700g ~ 900g of pork ribs sauce per 1 kg of pork ribs; characterized in that it includes.
본 발명의 일 실시예에 따르면, 상기 베이스 소스는 중량비로 정수물 10ℓ당 죽품 진간장 1.5㎏~4㎏, 황설탕 1㎏~2㎏, 통마늘 500g~1㎏, 통생강 50g~200g으로 혼합되는 것을 특징으로 한다.According to an embodiment of the present invention, the base sauce is mixed in a weight ratio of 1.5 kg to 4 kg of bamboo paste per 10 liters of purified water, 1 kg to 2 kg of brown sugar, 500 g to 1 kg of whole garlic, and 50 g to 200 g of whole ginger. characterized.
본 발명의 일 실시예에 따르면, 상기 첨가소스는, 중량비로 옻 추출수 1㎏ 당 익힌 곡물류 1㎏~1.5㎏, 무 1.5㎏~2㎏, 후추 10g~30g 및 연육수100g~300g으로 혼합되는 것을 특징으로 한다.According to an embodiment of the present invention, the additive sauce is mixed with 1 kg to 1.5 kg of cooked grains, 1.5 kg to 2 kg of radish, 10 g to 30 g of pepper, and 100 g to 300 g of soft broth per 1 kg of lacquer extract by weight. characterized in that
본 발명의 일 실시예에 따르면, 상기 혼합소스는, 중량비로 분말 포도당 1㎏ 당, 양파 300g~400g, 배 400g~600g, 사과 200g~300g, 키위 80g~100g 및 파인애플 2㎏~3㎏으로 혼합되는 것을 특징으로 한다.According to an embodiment of the present invention, the mixed sauce is mixed in a weight ratio of 300 g to 400 g of onion, 400 g to 600 g of pear, 200 g to 300 g of apple, 80 g to 100 g of kiwi, and 2 kg to 3 kg of pineapple per 1 kg of powdered glucose by weight. characterized by being
본 발명의 일 실시예에 따르면, 상기 소스 제조단계 이후, 상기 베이스 소스를 45℃~55℃의 저온으로 가열하면서 교반한 후, 일정 시간 동안 냉각시키고, 상기 혼합소스를 동결건조시키고, 상기 돼지갈비를 상기 첨가소스에 재우는 과정을 수행하는 소스 처리단계;가 더 수행되는 것을 특징으로 한다.According to an embodiment of the present invention, after the sauce preparation step, the base sauce is stirred while heating to a low temperature of 45 ℃ ~ 55 ℃, cooled for a certain time, the mixed sauce is freeze-dried, and the pork ribs A source processing step of performing a process of marinating in the added sauce; characterized in that it is further performed.
본 발명의 일 실시예에 따르면, 상기 소스 혼합 및 냉각단계는, 상기 베이스 소스 및 혼합소스가 혼합되는 경우, 중량비로 베이스 소스 75중량%~85중량%, 혼합소스 15중량%~25중량%의 비율로 혼합되는 것을 특징으로 한다. According to an embodiment of the present invention, the source mixing and cooling step, when the base source and the mixed source are mixed, the base source 75% by weight to 85% by weight, 15% by weight to 25% by weight of the mixed source It is characterized in that it is mixed in a ratio.
본 발명의 일 실시예에 따르면, 상기 소스 혼합 및 냉각단계는, 상기 베이스 소스, 혼합소스 및 첨가소스가 혼합되는 경우에는 상기 베이스 소스 및 혼합소스의 혼합물 85중량%~90중량%, 첨가소스 10중량%~15중량%의 비율로 혼합되는 것을 특징으로 한다.According to an embodiment of the present invention, in the source mixing and cooling step, when the base source, the mixed source and the additive source are mixed, 85% by weight to 90% by weight of the mixture of the base source and the mixed source, the additive source 10 It is characterized in that it is mixed in a ratio of weight% to 15% by weight.
이와 같은 본 발명의 실시예에 의하면, 돼지갈비 소스의 변질이 발생하지 않도록 함으로써, 장시간 보관이 이루어진다 하더라도 돼지갈비 특유의 식감이 떨어지는 것을 최소화할 수 있어 항상 일정한 맛과 풍미를 제공할 수 있는 효과가 있다.According to this embodiment of the present invention, by preventing the deterioration of the pork ribs sauce from occurring, even if it is stored for a long time, it is possible to minimize the loss of the unique texture of the pork ribs, so that it is possible to always provide a constant taste and flavor. have.
또한, 본 발명의 실시예에 의하면, 숙성시에도 돼지갈비의 변질을 최소화하여, 돼지고기의 특유의 노린내를 제거함과 동시에 돼지고기의 고유의 맛과 풍미를 갖는 부드러운 육질의 돼지갈비를 제공할 수 있는 효과가 있다. In addition, according to an embodiment of the present invention, it is possible to minimize the deterioration of pork ribs even during aging, thereby eliminating the peculiar smell of pork and at the same time providing tender pork ribs having the unique taste and flavor of pork. there is an effect
더불어, 본 발명의 다양하면서도 유익한 장점과 효과는 상술한 내용에 한정되지 않으며, 본 발명의 구체적인 실시 형태를 설명하는 과정에서 보다 쉽게 이해될 수 있을 것이다. In addition, various and beneficial advantages and effects of the present invention are not limited to the above, and will be more easily understood in the course of describing specific embodiments of the present invention.
도 1은 본 발명의 일 실시예에 따른 돼지갈비 제조과정을 나타낸 순서도이다.1 is a flowchart showing a process of manufacturing pork ribs according to an embodiment of the present invention.
이하, 본 발명의 바람직한 실시예를 첨부된 도면들을 참조하여 상세히 설명한다. 우선 각 도면의 구성요소들에 참조 부호를 부가함에 있어서, 동일한 구성요소들에 대해서는 비록 다른 도면상에 표시되더라도 가능한 동일한 부호를 가지도록 하고 있음에 유의해야 한다. 또한, 본 발명을 설명함에 있어, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First of all, it should be noted that in adding reference numerals to the components of each drawing, the same components are given the same reference numerals as possible even though they are indicated on different drawings. In addition, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.
또한, 이하에서 기재된 "포함하다", "구성하다" 또는 "가지다" 등의 용어는, 특별히 반대되는 기재가 없는 한, 해당 구성 요소가 내재될 수 있음을 의미하는 것이므로, 다른 구성 요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것으로 해석되어야 하며, 기술적이거나 과학적인 용어를 포함한 모든 용어들은, 다르게 정의되지 않는 한, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가진다. 또한, 본 발명의 구성 요소를 설명하는 데 있어서, 제 1, 제 2, A, B, (a), (b) 등의 용어를 사용할 수 있다. 이러한 용어는 그 구성 요소를 다른 구성 요소와 구별하기 위한 것일 뿐, 그 용어에 의해 해당 구성 요소의 본질이나 차례 또는 순서 등이 한정되지 않는다. 어떤 구성 요소가 다른 구성요소에 "연결", "결합" 또는 "접속" 된다고 기재된 경우, 그 구성 요소는 그 다른 구성요소에 직접적으로 연결되거나 또는 접속될 수 있지만, 각 구성 요소 사이에 또 다른 구성 요소가 "연결", "결합" 또는 "접속"될 수도 있다고 이해되어야 할 것이다.In addition, terms such as "include", "comprise" or "have" described below mean that the corresponding component may be embedded, unless otherwise stated, so that other components are excluded. It should be construed as being able to include other components rather than have the same meaning as understood. In addition, in describing the components of the present invention, terms such as first, second, A, B, (a), (b), etc. may be used. These terms are only for distinguishing the components from other components, and the essence, order, or order of the components are not limited by the terms. When it is described that a component is “connected”, “coupled” or “connected” to another component, the component may be directly connected or connected to the other component, but another component is between each component. It should be understood that elements may be “connected,” “coupled,” or “connected.”
이하, 첨부된 도면을 참고하여 본 발명의 실시예들을 상세히 설명하도록 한다. Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도시된 바와 같이, 본 발명의 돼지갈비 제조방법은, 돼지갈비의 기본적인 맛과 풍미를 제공하는 베이스 소스와, 돼지갈비 특유의 냄새를 제거하고, 육질을 부드럽게 하는 첨가소스와, 베이스 소스와 혼합되며, 돼지갈비의 맛과 풍미를 극대화시키는 혼합소스를 제조하는 소스 제조단계(S110), 제조된 소스들이 혼합되기 전 장시간 보관이 가능하도록 처리 과정을 수행하며, 첨가소스에 돼지갈비를 담궈 재우는 과정을 수행하는 소스 처리단계(S120), 처리 과정이 완료된 베이스 소스와 혼합소스를 혼합 및 가열한 후, 일정 시간 동안 냉각시키는 소스 혼합 및 냉각단계(S130), 냉각된 소스를 첨가소스에 담겨진 돼지갈비에 일정량 투입한 후, 숙성시키는 돼지갈비 숙성단계(S140)로 구성된다.As shown, the pork ribs manufacturing method of the present invention is mixed with a base sauce that provides the basic taste and flavor of pork ribs, an additive sauce that removes the peculiar smell of pork ribs and softens the meat quality, and a base sauce, , a sauce manufacturing step (S110) of preparing a mixed sauce that maximizes the taste and flavor of pork ribs, a processing process to enable long-term storage before the prepared sauces are mixed, and a process of soaking pork ribs in an additive sauce The sauce processing step (S120) to be performed, the sauce mixing and cooling step (S130) of mixing and heating the base sauce and the mixed sauce after the processing process is completed, and cooling for a certain time (S130), the cooled sauce is added to the pork ribs immersed in the added sauce After inputting a certain amount, it is composed of a aging step of pork ribs (S140).
소스 제조단계(S110)는 정수물, 죽품 진간장, 황설탕, 통마늘, 통생강이 일정 중량비로 혼합되어 돼지갈비에 뛰어난 풍미와 돼지갈비의 적절한 간을 맞추는 베이스 소스와, 옻 추출수, 익힌 곡물류, 무, 후추 및 연육수가 일정 중량비로 혼합되어 숙성전 돼지갈비의 냄새를 제거하고, 고기의 육질을 부드럽게 함과 동시에 단맛 및 고소한 맛을 부가하고, 인체에 이로운 효능을 더 제공하는 첨가소스와, 포도당, 양파, 배, 사과, 키위 및 파인애플이 일정 중량비로 혼합되어 돼지갈비의 단맛을 극대화시키고, 고기냄새 제거 및 육질 개선 효과를 더욱 극대화시키는 혼합소스를 제조하는 단계이다. In the sauce preparation step (S110), purified water, thick soy sauce, brown sugar, whole garlic, and whole ginger are mixed in a certain weight ratio to match the excellent flavor of pork ribs with the proper seasoning of pork ribs, lacquer extract water, cooked grains, Radish, pepper, and beef broth are mixed in a certain weight ratio to remove the smell of pork ribs before maturation, soften the meat quality, add sweet and savory taste, and provide additional beneficial effects to the human body; and glucose , onion, pear, apple, kiwi and pineapple are mixed in a certain weight ratio to maximize the sweetness of pork ribs, and it is a step of manufacturing a mixed sauce that further maximizes the effect of removing meat odor and improving meat quality.
여기서, 베이스 소스는, 중량비로 정수물 10ℓ당 죽품 진간장 1.5㎏~4㎏, 황설탕 1㎏~2㎏, 통마늘 500g~1㎏, 통생강 50g~200g으로 혼합된다. Here, the base sauce is mixed in a weight ratio of 1.5 kg to 4 kg of bamboo paste, 1 kg to 2 kg of brown sugar, 500 g to 1 kg of whole garlic, and 50 g to 200 g of whole ginger per 10 liters of purified water.
이때, 죽품 진간장은 양조 간장 30중량%, 산분해 간장 70중량%로 이루어지는 것으로, 1.5㎏ 미만으로 혼합되는 경우, 돼지갈비 소스의 품질 저하를 초래하고, 4㎏을 초과하여 혼합되는 경우에는 간장 특유의 맛이 강해져 돼지갈비 소스의 다양하고 깊은 맛을 제공하기 어려운 문제점이 있다. At this time, the bamboo porridge soy sauce consists of 30% by weight of brewed soy sauce and 70% by weight of acid-decomposed soy sauce. There is a problem that it is difficult to provide the various and deep taste of pork ribs sauce due to the strong taste of the pork ribs.
또한, 황설탕은 정수물 10 ℓ당 최대 2㎏을 초과하여 혼합되지 않도록 구성되며, 2㎏을 초과하는 경우, 베이스 소스의 가열시 타게 되면서 베이스 소스의 맛을 해칠 우려가 있다.In addition, brown sugar is configured not to be mixed in excess of 2 kg per 10 liter of purified water, and when it exceeds 2 kg, there is a risk of damaging the taste of the base sauce as it burns during heating of the base sauce.
아울러, 통마늘은 개당 탄수화물이 10중량%~20중량%가 함유되는 것을 사용하여, 돼지고기의 비린내를 제거하고, 고기의 맛을 한결 높여주는 역할을 수행하며, 통생강은 돼지갈비에 혈액순환 개선, 콜레스트롤의 배출과 같은 기능성을 제공하는 역할을 수행한다.In addition, whole garlic uses 10% to 20% by weight of carbohydrates per serving, removing the fishy smell of pork and enhancing the taste of meat. Whole ginger improves blood circulation in pork ribs , serves to provide functionality such as the release of cholesterol.
첨가소스는, 중량비로, 옻 추출수 1㎏ 당 익힌 곡물류 1㎏~1.5㎏, 무 1.5㎏~2㎏, 후추 10g~30g 및 연육수100g~300g으로 혼합되어 제조된다. The added sauce is prepared by mixing 1 kg to 1.5 kg of cooked grains, 1.5 kg to 2 kg of radish, 10 g to 30 g of pepper, and 100 g to 300 g of beef broth per 1 kg of lacquer extract by weight.
여기서, 옻 추출수는 고기에 육질을 부드럽게 하며, 고소함과 냄새를 억제시키는 역할을 하며, 우루시올 폴리페올 플라보나이드 등과 같은 황산화 성분이 풍부해서 각종암이나 혈과건강에도 이로운 효과를 제공하는 것으로, 본 발명에서는 100mm~120mm의 길이로 절단된 생옻나무에 고온의 스팀을 일정한 압력으로 공급하되, 밀폐된 챔버의 내부에 절단된 생옻나무를 일정 간격 이격되게 다수개 배치한 후, 생옻나무의 길이 방향으로 공급하면서 고온의 스팀으로 인한 가열이 이루어지도록 하고, 이후 가열이 완료되면, 자연 냉각 방식으로 냉각이 이루어지면서 생옻나무로부터 추출액이 발생하도록 하며, 발생하는 추출액을 여과하여 불순물이 제거된 추출액과 일정량의 정수물을 혼합하여 옻 추출수의 제조가 이루어지도록 한다. Here, the lacquer extract softens the meat quality, suppresses the savory taste and odor, and is rich in sulfated components such as urushiol and polyphenol flavonide, providing beneficial effects on various cancers and blood and health. , in the present invention, high-temperature steam is supplied at a constant pressure to raw lacquer trees cut to a length of 100 mm to 120 mm, and a plurality of cut lacquer trees are arranged at regular intervals in a closed chamber, and then the length of the lacquer tree Heating due to high-temperature steam while supplying in the direction A certain amount of purified water is mixed to make lacquer extract water.
아울러, 익힌 곡물류로는 흰 쌀로 이루어질 수 있으나, 이에 한정하는 것은 아니다.In addition, the cooked grains may consist of white rice, but is not limited thereto.
또한, 연육수는 돼지갈비의 육질을 더욱 부드럽게 하기 위해 사용하는 것으로, 식초와 정수물이 일정 중량비로 혼합되는 것으로, 정수물 1ℓ당 식초 10㎖~30의 비율로 혼합된 것을 사용한다. In addition, soft broth is used to make the meat of pork ribs softer, and vinegar and purified water are mixed in a certain weight ratio, and a mixture of 10 ml to 30 vinegar per 1 liter of purified water is used.
또한, 후추는 살균효과 및 소화흡수 식용증진을 돕기 위해 첨가되며, 익힌 곡물류 및 무는 돼지갈비에 단백질과 철분을 첨가하고, 소화기능개선 항암효과 등과 같은 효과를 제공한다. In addition, pepper is added to help promote sterilization and digestion and absorption edible, and cooked grains and radishes add protein and iron to pork ribs, and provide effects such as improved digestion and anticancer effect.
이때, 본 발명에서는 무를 첨가할 때, 불에 구운 상태의 무를 첨가하도록 한다. At this time, in the present invention, when adding the radish, the radish in the state of being roasted is added.
혼합소스는, 분말 포도당 1㎏ 당, 양파 300g~400g, 배 400g~600g, 사과 200g~300g, 키위 80g~100g 및 파인애플 2㎏~3㎏으로 혼합된다. The mixed sauce is mixed with 300 g ~ 400 g of onion, 400 g ~ 600 g of pear, 200 g ~ 300 g of apple, 80 g ~ 100 g of kiwi, and 2 kg ~ 3 kg of pineapple per 1 kg of powdered glucose.
이때, 양파는 돼지갈비 소스에 각종 비타민, 칼슘, 인산 등의 무기질을 보충하고, 혈액중에 유해물질 제거하는 작용을 하는 역할을 하며, 소스의 단맛도 우려내면서 돼지고기의 냄새를 억제시키는 기능을 더 수행한다.At this time, the onion supplements various vitamins, calcium, phosphoric acid, and other minerals in the pork ribs sauce, plays a role in removing harmful substances from the blood, and suppresses the smell of pork while brewing the sweet taste of the sauce. carry out
또한, 배, 사과, 키위 및 파인애플과 같은 과일류는 돼지고기를 부드럽게하며, 과일 특유의 단맛을 더 제공함으로써, 돼지갈비 소스의 맛과 풍미를 향상시키는 역할을 한다. In addition, fruits such as pears, apples, kiwis, and pineapples soften pork and provide more fruit-specific sweetness, thereby enhancing the taste and flavor of pork ribs sauce.
이때, 양파 및 과일류는 베이스 소스와의 더욱 원활한 혼합이 가능하도록 0.5mm~1.0mm의 크기로 분쇄한 후 혼합이 이루어지도록 구성됨이 바람직하나, 이에 한정하는 것은 아니다. At this time, it is preferable that the onion and fruits are pulverized to a size of 0.5 mm to 1.0 mm so that they can be mixed with the base sauce more smoothly and then mixed, but the present invention is not limited thereto.
소스 처리단계(S120)는 소스 제조단계(S110)에 의해 제조가 이루어진 베이스 소스를 가열 후 냉각시키고, 혼합소스를 동결건조시켜 장시간 보관이 가능하도록 하며, 돼지갈비를 첨가소스에 담구어 일정 시간 동안 돼지갈비를 첨가소스에 재우는 과정을 수행하는 단계이다.In the sauce processing step (S120), the base sauce prepared by the sauce production step (S110) is heated and cooled, the mixed sauce is freeze-dried to enable long-term storage, and the pork ribs are soaked in an additive sauce for a certain time. This is the step of performing the process of marinating the pork ribs in the added sauce.
이때, 베이스 소스는 일정 시간 동안 가열하며, 바람직하게는 조리기에 투입한 후, 45℃~55℃의 저온으로 가열함과 동시에 교반을 일정 시간 동안 수행하도록 한다. At this time, the base sauce is heated for a certain time, and preferably, after being put into the cooker, it is heated to a low temperature of 45° C. to 55° C. and stirred for a certain time.
이때, 가열 온도가 55℃ 이상으로 형성되는 경우, 황설탕 등과 같은 조성물이 고온에 의해 타게 되며, 이는 베이스 소스의 맛에 대한 변질을 초래하게 되므로, 최대 55℃ 이하의 온도로 가열함과 동시에 교반이 이루어지도록 한다. At this time, when the heating temperature is formed above 55°C, the composition such as brown sugar is burned by high temperature, which causes deterioration of the taste of the base sauce, so that it is heated to a temperature of up to 55°C and stirred at the same time make this happen
또한, 가열 및 교반이 완료되면, 냉장 보관실에 보관하여 냉각이 이루어지도록 한다.In addition, when heating and stirring are completed, it is stored in a refrigerated storage room to be cooled.
아울러, 혼합소스는 다양한 형상으로 이루어지는 성형틀을 이용하여 동결건조함으로써, 쉽게 상하는 과일류의 장시간 보관이 가능하도록 한다. In addition, the mixed sauce is freeze-dried using a mold made of various shapes, thereby enabling long-term storage of easily perishable fruits.
이에, 본 발명은 돼지갈비 소스를 제조하기 위해 사용되는 다양한 소스 조성물들에 대한 장시간 보관이 가능하도록 함으로써, 소스 원재료에 대한 일정한 맛을 제공할 수 있게 되고, 이로 인해 돼지갈비의 맛과 풍미의 일정한 유지가 가능하게 될 것이다.Accordingly, the present invention enables the long-term storage of various sauce compositions used to prepare the pork ribs sauce, thereby providing a constant taste of the source material, thereby providing a constant taste and flavor of the pork ribs. maintenance will be possible.
소스 혼합 및 냉각단계(S130)는 전술한 소스 처리단계(S120)를 통해 보관이 가능하도록 가공된 베이스 소스와 혼합소스를 혼합하고, 혼합된 혼합물을 일정 시간 동안 가열한 후, 냉각시키는 단계이다. The sauce mixing and cooling step (S130) is a step of mixing the base source and the mixed sauce processed to enable storage through the above-described source processing step (S120), heating the mixed mixture for a predetermined time, and then cooling.
이러한 소스 혼합 및 냉각단계(S130)는 중량비로 베이스 소스 75중량%~85중량%, 혼합소스 15중량%~25중량%의 비율로 혼합되며, 혼합이 완료된 후 295℃~305℃의 온도를 유지하면서 30분~50분 동안 가열하여 혼합소스에 포함된 성분들이 베이스 소스에 포함되도록 하고, 통마늘, 통생강, 무, 양파의 조직을 더욱 연화시켜 섭취가 용이하도록 함과 동시에 베이스 소스가 베어들도록 하여 돼지갈비 소스의 제조가 이루어지도록 한다.This sauce mixing and cooling step (S130) is mixed at a ratio of 75 wt% to 85 wt% of the base source and 15 wt% to 25 wt% of the mixed source by weight, and after mixing is completed, the temperature of 295°C to 305°C is maintained. While heating it for 30-50 minutes, the ingredients included in the mixed sauce are included in the base sauce, and the tissues of whole garlic, whole ginger, radish, and onion are softened to make it easier to consume and at the same time allow the base sauce to cut through. Let the pork ribs sauce be prepared.
이때, 본 발명의 소스 혼합 및 냉각단계(S130)는 베이스 소스 및 혼합소스의 혼합시 첨가소스를 일정 비율로 더 첨가하여 혼합이 이루어지도록 구성될 수 있으며, 바람직하게는 베이스 소스 및 혼합소스의 혼합물 85중량%~90중량%, 첨가소스 10중량%~15중량%의 비율로 혼합이 이루어지도록 구성된다.At this time, the source mixing and cooling step (S130) of the present invention may be configured such that the mixing is made by further adding the added source in a certain ratio when the base source and the mixed source are mixed, and preferably a mixture of the base source and the mixed source. 85% by weight to 90% by weight, is configured to be mixed in a ratio of 10% by weight to 15% by weight of the additive source.
또한, 소스 혼합 및 냉각단계(S130)는 가열이 완료된 돼지갈비 소스를 여과하여, 불순물을 제거하고, 불순물이 제거된 혼합물을 상온에서 3시간 이내로 자연 냉각을 수행하고, 자연 냉각이 완료되면, -2℃ ~ 5℃의 온도 범위 내에서 일정 시간 동안 냉각시킨다.In addition, in the sauce mixing and cooling step (S130), the heated pork ribs source is filtered, impurities are removed, and the mixture from which impurities are removed is naturally cooled within 3 hours at room temperature, and when natural cooling is completed, - It is cooled for a certain period of time within a temperature range of 2°C to 5°C.
돼지갈비 숙성단계(S140)는 베이스 소스와 혼합소스로 이루어진 돼지갈비 소스를 첨가소스에 담겨진 상태의 돼지갈비에 일정량 투입한 후, 일정 시간 동안 냉각 및 숙성시켜 돼지갈비의 풍미를 극대화하는 단계로, 첨가소스에 담겨진 상태의 돼지갈비 1㎏ 당 돼지갈비 소스 700g~900g을 투입한 후 숙성이 이루어지도록 한다. Pork ribs aging step (S140) is a step of maximizing the flavor of pork ribs by adding a certain amount of pork ribs sauce consisting of a base sauce and a mixed sauce to the pork ribs in a state of being immersed in the additive sauce, cooling and aging for a certain period of time, Add 700g~900g of pork ribs sauce per 1kg of pork ribs in the added sauce and let it mature.
이때, 돼지갈비 소스에 첨가소스가 포함되는 경우에는 첨가소스로부터 돼지갈비를 꺼낸 후 돼지갈비 소스를 투입하여 숙성이 이루어지도록 할 수 있으나, 이에 한정하는 것은 아니다.At this time, if the pork ribs sauce includes an additive sauce, after taking the pork ribs out of the additive sauce, the pork ribs sauce may be put in to make it mature, but the present invention is not limited thereto.
이러한 돼지갈비 숙성단계(S140)는 상온에서 20시간~24시간 동안 숙성이 이루어지며, 돼지갈비 소스의 침전을 방지하기 위하여 2시간 마다 5분간 교반 작업을 수행한다. The aging of pork ribs (S140) is performed at room temperature for 20 to 24 hours, and stirring is performed for 5 minutes every 2 hours in order to prevent precipitation of the pork ribs sauce.
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The above description is merely illustrative of the technical spirit of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the following claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.
Claims (6)
상기 베이스 소스 및 혼합소스, 또는 상기 베이스 소스, 혼합소스 및 첨가소스가 일정 중량비로 혼합된 각각의 혼합물들을 295℃~305℃의 온도를 유지하면서 30분~50분 동안 가열하여 돼지갈비 소스를 제조한 후, 가열이 완료된 돼지갈비 소스를 여과하여 불순물을 제거하고, 불순물이 제거된 돼지갈비 소스를 상온에서 3시간 이내로 자연 냉각을 수행하고, 자연 냉각이 완료되면, -2℃ ~ 5℃의 온도 범위 내에서 냉각시켜 돼지갈비 소스를 제조하는 소스 혼합 및 냉각단계;
돼지갈비 1㎏ 당 돼지갈비 소스 700g~900g을 투입한 후, 상온에서 20시간~24시간 동안 숙성시키되, 돼지갈비 소스의 침전을 방지하기 위하여 2시간 마다 5분간 상기 돼지갈비 소스를 교반하는 돼지갈비 숙성단계;를 포함하고,
상기 소스 혼합 및 냉각단계는,
상기 베이스 소스 및 혼합소스가 혼합되는 경우, 중량비로 베이스 소스 75중량%~85중량%, 혼합소스 15중량%~25중량%의 비율로 혼합되고, 상기 베이스 소스, 혼합소스 및 첨가소스가 혼합되는 경우에는 상기 베이스 소스 및 혼합소스의 혼합물 85중량%~90중량%, 첨가소스 10중량%~15중량%의 비율로 혼합되도록 구성되며,
상기 옻 추출수는,
밀폐된 챔버의 내부 100mm~120mm의 길이로 절단된 생옻나무를 일정 간격 이격되게 다수개 배치한 후, 생옻나무의 길이 방향으로 고온의 스팀을 공급하면서 가열이 이루어지도록 하고, 이후 가열이 완료되면, 자연 냉각 방식으로 냉각이 이루어지면서 생옻나무로부터 추출액이 발생하도록 하며, 발생하는 추출액을 여과하여 불순물이 제거된 추출액과 일정량의 정수물을 혼합하여 옻 추출수의 제조가 이루어지도록 구성되는 것을 특징으로 하는 돼지갈비 제조방법.
The base sauce is mixed with 1.5kg~4kg of bamboo paste, 1kg~2kg of brown sugar, 500g~1kg of whole garlic, and 50g~200g of whole ginger per 10ℓ of purified water by weight, and cooked white rice per 1kg of lacquer extract by weight. Additive sauce mixed with rice 1kg~1.5kg, roasted radish 1.5kg~2kg, pepper 10g~30g, and vinegar 10ml~30g per liter of purified water mixed with 100g~300g of broth, A sauce preparation step of preparing a mixed sauce in which glucose, onion, pear, apple, kiwi and pineapple are mixed in a predetermined weight ratio, respectively;
The base sauce and mixed sauce, or each mixture in which the base sauce, the mixed sauce and the additive source are mixed in a certain weight ratio, is heated for 30 to 50 minutes while maintaining the temperature of 295 ° C to 305 ° C to prepare the pork ribs sauce After the heating is completed, the pork ribs sauce is filtered to remove impurities, and the impurities-removed pork ribs sauce is naturally cooled within 3 hours at room temperature, and when the natural cooling is completed, the temperature of -2℃ Sauce mixing and cooling step for producing pork ribs sauce by cooling within the range;
After adding 700g to 900g of pork ribs sauce per 1kg of pork ribs, it is aged for 20 to 24 hours at room temperature. Including; maturation stage;
The source mixing and cooling step is,
When the base source and the mixed source are mixed, the base source is mixed in a ratio of 75% to 85% by weight, and the mixed source is 15% to 25% by weight, and the base source, the mixed source and the additive source are mixed In this case, it is configured to be mixed in a ratio of 85% by weight to 90% by weight of the mixture of the base source and the mixed source, 10% by weight to 15% by weight of the additive source,
The lacquer extract water,
After placing a plurality of raw lacquer trees cut to a length of 100mm to 120mm inside the sealed chamber at regular intervals, heating is performed while supplying high-temperature steam in the longitudinal direction of the lacquer tree. After heating is completed, It is characterized in that the extract is generated from the lacquer tree while cooling is performed in a natural cooling method, and the extract is filtered to produce lacquer extract water by mixing the extract from which impurities have been removed and a certain amount of purified water. How to make pork ribs.
상기 혼합소스는,
중량비로 분말 포도당 1㎏ 당, 양파 300g~400g, 배 400g~600g, 사과 200g~300g, 키위 80g~100g 및 파인애플 2㎏~3㎏으로 혼합되는 것을 특징으로 하는 돼지갈비 제조방법.
According to claim 1,
The mixed source is
Pork ribs manufacturing method, characterized in that it is mixed with 300 g ~ 400 g of onion, 400 g ~ 600 g of pear, 200 g ~ 300 g of apple, 80 g ~ 100 g of kiwi, and 2 kg ~ 3 kg of pineapple per 1 kg of powdered glucose by weight.
상기 소스 제조단계 이후,
상기 베이스 소스를 45℃~55℃의 저온으로 가열하면서 교반한 후, 일정 시간 동안 냉각시키고, 상기 혼합소스를 동결건조시키고, 상기 돼지갈비를 상기 첨가소스에 재우는 과정을 수행하는 소스 처리단계;가 더 수행되는 것을 특징으로 하는 돼지갈비 제조방법.
According to claim 1,
After the source preparation step,
A sauce processing step of heating and stirring the base sauce to a low temperature of 45°C to 55°C, cooling for a certain time, freeze-drying the mixed sauce, and marinating the pork ribs in the added sauce; Pork ribs manufacturing method, characterized in that further carried out.
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