KR102381189B1 - method for cooking pettitoes - Google Patents

Abstract

A method of cooking pig's feet according to an embodiment of the present invention comprises the steps of: (a) immersing pig's feet in brine and salting; (b) boiling after the seasoning solution is refrigerated; (c) the step of boiling the pig's feet in the seasoning solution; (d) the step of smoking the pig's feet; And (e) it may be characterized in that it comprises a step of frying the pig's feet.

Description

How to cook pork feet {method for cooking pettitoes}

The present invention relates to a method of cooking pig's feet corresponding to the leg part of a pig, and more particularly, to a method for cooking pig's feet that can remove the peculiar smell of pig's feet and provide improved flavor and taste. will be.

The consumption of meat is increasing day by day due to westernization and diversification of dietary life, and among them, consumption of pork occupies a large proportion. In addition, consumption of pig's by-products such as pig's feet, head, intestines and bones is increasing, and methods for cooking and processing pork by-products are being actively developed.

Pig's feet correspond to the pig's legs. Pig's feet are rich in gelatin, which is effective for skin beauty and anti-aging, and can promote breast milk secretion, so it is good for pregnant and lactating women. It is effective and is known to be effective in excreting toxins from the body when poisoning heavy metals such as lead and mercury.

The general cooking and processing method of pig's feet is to wash the pig's feet with water, remove the hair and hoof, and then boil them in a pot with seasonings such as garlic, ginger, onion, green onion, sugar, and chemical seasonings. It may be a method of fumigation, etc., and cooked and processed pork feet are widely used food for side dishes and snacks.

However, pork has a peculiar foul odor, which makes it objectionable to those who eat it, and is especially not suitable for children and women. For this reason, consumption of pig's feet is declining, and the skin of the pig's feet is tough and the meat is dry, so there is a problem that the texture is poor.

In order to solve the above problems, spices such as garlic, ginger, and onion are added to remove the bad smell of pork and alcohol is added to improve the meat quality, but the effect is insufficient.

The technical problem to be achieved by the method for cooking pig's feet according to the technical idea of the present invention is to provide a method for cooking pig's feet that can improve flavor and taste by removing the peculiar smell of pig's feet.

A technical problem to be achieved by the method for cooking pig's feet according to the technical idea of the present invention is to provide a method for cooking pig's feet in which cooked pork feet can exhibit a soft texture.

The technical problem to be achieved by the method for cooking pig's feet according to the technical idea of the present invention is not limited to the above-mentioned problems, and another problem not mentioned will be clearly understood by those skilled in the art from the following description.

A method of cooking pig's feet according to an embodiment according to the technical idea of the present invention comprises the steps of: (a) immersing pig's feet in brine and salting; (b) boiling after the seasoning solution is refrigerated; (c) the step of boiling the pig's feet in the seasoning solution; (d) the step of smoking the pig's feet; And (e) it may be characterized in that it comprises a step of frying the pig's feet.

Also, in step (a), pig feet may be soaked in brine for 9.5 hours to 10.5 hours and then washed with water after being salted.

In addition, based on 20 parts by weight to 30 parts by weight of pig's feet, the seasoning solution is 90 parts by weight to 110 parts by weight of water, 4.5 parts by weight to 5.5 parts by weight of soy sauce, 0.25 parts by weight to 0.35 parts by weight of pepper, 0.09 parts by weight to 0.11 parts by weight. licorice, 0.09 parts by weight to 0.11 parts by weight octagon, 4.5 parts by weight to 5.5 parts by weight soybean paste, 0.22 parts by weight to 0.28 parts by weight whole ginger, 0.45 parts by weight to 0.55 parts by weight whole garlic, 0.22 parts by weight to 0.28 parts by weight onion, 0.28 parts by weight Beets by weight to 0.32 parts by weight, 1.3 parts by weight to 1.7 parts by weight of radish, 9 to 11 bay leaves, 0.09 to 0.11 parts by weight of cinnamon, and 0.09 to 0.11 parts by weight of kkujippong extract may be included by mixing .

Also, in step (b), the seasoning solution may be refrigerated and aged for 5.5 hours to 6.5 hours, then boiled over high heat for 28 to 32 minutes, and boiled over medium heat for 85 to 95 minutes.

In addition, the case has an open upper surface, and a plurality of penetrating needles protruding vertically from the bottom surface are formed, and in step (c), the pig's feet are stacked inside the case in a state pierced by the penetrating needles, The seasoning solution may be put into the case.

In addition, protrusions spaced apart from each other at predetermined intervals along the longitudinal direction may be formed on the outer peripheral surface of the penetrating needle.

In addition, a needle space may be formed in a shape corresponding to the penetrating needle in the longitudinal direction of the penetrating needle, and a plurality of guide holes may be formed in an outer circumferential surface of the penetrating needle to be connected to the needle space.

In addition, in step (c), pork feet are boiled for 29 to 32 minutes over high heat in a state of being immersed in the seasoning solution, 0.36 parts by weight to 0.5 parts by weight of soju is supplied to the seasoning solution, and the pork feet are cooked with soju. It can be boiled in the seasoning solution over medium heat for 0.9 to 1.1 hours.

In addition, in step (d), the pig's feet may be smoked for 18 to 22 minutes after being rescued from the sauce.

Also, in step (e), pig feet may be fried in oil for 13 to 17 minutes.

The method of cooking pig's feet according to the embodiments according to the technical idea of the present invention can improve the flavor and taste of pig's feet by removing the peculiar smell of pig's feet differently from the prior art, and so that the pig's feet can exhibit a soft texture. do.

However, the effects that can be achieved by the method for cooking pig's feet according to an embodiment of the present invention are not limited to those mentioned above, and other effects not mentioned may be clearly understood by those skilled in the art from the description below. There will be.

In order to more fully understand the drawings cited herein, a brief description of each drawing is provided.
1 is a flowchart illustrating a method of cooking pork feet according to an embodiment of the present invention.
2 is a view showing a case used in a method for cooking pig's feet according to an embodiment of the present invention.

Since the present invention can have various changes and can have various embodiments, specific embodiments are illustrated in the drawings and will be described in detail through the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood that the present invention includes all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, numbers (eg, first, second, etc.) used in the description process of the present specification are only identification symbols for distinguishing one component from other components.

In addition, in this specification, when a component is referred to as “connected” or “connected” with another component, the component may be directly connected or directly connected to the other component, but in particular It should be understood that, unless there is a description to the contrary, it may be connected or connected through another element in the middle.

In addition, in the present specification, two or more components may be combined into one component, or one component may be divided into two or more for each more subdivided function. In addition, each of the components to be described below may additionally perform some or all of the functions of other components in addition to the main functions they are responsible for, and some of the main functions that each component is responsible for are different It goes without saying that it may be performed exclusively by the component.

Hereinafter, embodiments according to the technical spirit of the present invention will be described in detail in turn.

1 is a flowchart illustrating a method for cooking pig's feet according to an embodiment of the present invention, and FIG. 2 is a view showing a case 10 used in the method for cooking pig's feet according to an embodiment of the present invention.

In the cooking method of the pig's feet of this embodiment, the step (S101) of salting the pig's feet by soaking them in brine may be performed first. In step S101, the pig's feet correspond to the pig's legs, and it is preferable that they are long. These pig's feet may consist of 2kg to 3kg each. Step S101 is performed for 9.5 hours to 10.5 hours, preferably for 10 hours. Salted pig's feet can be washed clean with clean water.

Subsequently, after the seasoning solution is refrigerated and aged, a boiling step (S102) may be performed. The seasoning solution contains 90 parts by weight to 110 parts by weight, preferably 100 parts by weight of water, 4.5 parts by weight to 5.5 parts by weight, preferably 5 parts by weight of soy sauce, 0.25 parts by weight, based on 20 parts by weight to 30 parts by weight of pig's feet. to 0.35 parts by weight, preferably 0.3 parts by weight pepper, 0.09 parts by weight to 0.11 parts by weight, preferably 0.1 parts by weight licorice, 0.09 parts by weight to 0.11 parts by weight, preferably 0.1 parts by weight octagon, 4.5 parts by weight to 5.5 parts by weight, preferably 0.5 parts by weight soybean paste, 0.22 parts by weight to 0.28 parts by weight, preferably 0.25 parts by weight whole ginger, 0.45 parts by weight to 0.55 parts by weight, preferably 0.5 parts by weight whole garlic, 0.22 parts by weight to 0.28 parts by weight parts, preferably 0.25 parts by weight onion, 0.28 parts by weight to 0.32 parts by weight, preferably 0.3 parts by weight beets, 1.3 parts by weight to 1.7 parts by weight, preferably 1.5 parts by weight radishes, 9 to 11 parts by weight, preferably is made by mixing 10 bay leaves, 0.09 parts by weight to 0.11 parts by weight, preferably 0.1 parts by weight of cinnamon and 0.09 parts by weight to 0.11 parts by weight, preferably 0.1 parts by weight of kkujippong extract.

For example, for 10 pig feet (i.e., 20 kg to 30 kg), 100 kg (i.e., 100 l) of water, 5 kg (i.e., 5 l) of soy sauce, 0.3 kg of black pepper, 0.1 kg of licorice, 0.1 kg of octagon, 0.5 kg of soybean paste, 0.25 kg (ie, 5 cloves) of whole ginger, 0.5 kg of whole garlic, 0.25 kg (ie, 5) of onions, 0.3 kg (ie, 3) of beets, 1.5 It is preferable to use a seasoning solution consisting of kg (ie, 1) radish, 10 bay leaves, 0.1 kg (ie, 1) of cinnamon, and 0.1 kg of Cujipon extract.

In addition, in step S102, the seasoning solution is cooled and aged, and is refrigerated and aged for 5.5 hours to 6.5 hours, preferably for 6 hours. The cooled and aged seasoning is boiled over high heat for 28 to 32 minutes, preferably 30 minutes, and boiled over medium heat for 85 to 95 minutes, preferably 90 minutes.

Subsequently, a step (S103) of immersing the pig's feet in the seasoning solution and boiling may be performed. In step S103, the pig's feet are boiled for 28 to 32 minutes, preferably for 30 minutes, over high heat in a state of being immersed in the seasoning solution. 0.36 parts by weight to 0.5 parts by weight of soju is supplied to this seasoning solution. In the seasoning solution supplied with soju, pork feet are boiled over medium heat for 0.9 to 1.1 hours, preferably for 1 hour.

For example, the seasoning solution for 10 pig feet (ie, 20 kg to 30 kg) contains 0.36 kg (ie, 0.36 L) to 0.5 kg (ie, 0.5 L) of soju (ie, 1 bottle of soju). It may be desirable to supply.

Subsequently, a step (S104) in which the pig's feet are retrieved from the seasoning solution and smoked may be performed. In step S104, each pig's feet consists of 2 kg to 3 kg, and is smoked for 18 minutes to 22 minutes, preferably 20 minutes. Due to this, the pig's feet can be sufficiently smoked.

Subsequently, a step 105 of frying the pig's feet in oil may be performed. Step S105 may be performed for 13 minutes to 17 minutes, preferably 15 minutes. Due to this, the pig's feet can be cooked and consumed.

In the case 10 used for the step (S103) of boiling pig's feet in the seasoning solution in the method for cooking pig's feet according to this embodiment, the upper surface 10a is open, and the penetrating needle 11 protrudes vertically from the bottom surface 10b. ) can be formed. The case 10 may be a polygonal columnar case or a cylindrical case in addition to the square columnar case shown in the drawings. The penetrating needles 11 are preferably closely arranged.

Protrusions 111 spaced apart from each other at predetermined intervals along the longitudinal direction may be formed on the outer peripheral surface of the penetrating needle 11 . The protrusion 111 may have an annular shape such that the diameter of the penetrating needle 11 is gradually increased and then gradually decreased. The pig's feet penetrated by the penetrating needle 11 by these protrusions 111 do not slide down to the bottom surface 10b of the case 10 without resistance and are caught in the middle. When another pig's feet are stacked on the upper side, the pig's feet located on the lower side can be pushed down by the weight, but the pig's feet located on the upper side do not go down completely to the bottom surface 10b by the protrusion 111 and space can be formed between the For this reason, the pig's feet may be stacked in a state of being penetrated by the penetrating needles 11 in the case 10 while maintaining a predetermined distance between them. In this state, the seasoning solution may be put into the case 10 .

When the pig's feet are stacked in close contact with each other, the seasoning solution is limited in contact with the pig's feet. However, the seasoning solution can freely flow in the space formed by the gap between the pig's feet. The seasoning solution can be evenly absorbed into the pig's feet.

In addition, the needle space 112 and the guide hole 113 are formed in the penetrating needle 11 . The needle space 112 is formed along the longitudinal direction of the penetrating needle 11 inside the penetrating needle 11 and has a shape corresponding to the penetrating needle 11 . In addition, the guide hole 113 is made of a plurality of, formed on the outer peripheral surface of the penetrating needle 11 may be connected to the needle space (112).

Before the seasoning liquid is put into the case 10, in a state in which the pig's feet are penetrated by the penetrating needle 11, the blood of the pig's feet is fed into the needle space 112 through the induction hole 113 corresponding to the pig's feet. It can be introduced and guided to the bottom surface 10b of the case 10 through the guide hole 113 that does not correspond to the pig's feet. Such blood may be discarded from the case 10 in a state where it has been induced to some extent.

In a state in which the seasoning solution is put into the case 10, the seasoning solution flows into the needle space 112 through the induction hole 113 that does not correspond to the pig's feet, and through the guide hole 113 corresponding to the pig's feet, the pig's feet. can reach the inside of Due to this, the boiling seasoning liquid may be absorbed into the pig's feet.

In the method of cooking pig's feet of this embodiment, the pig's feet are additionally removed with blood through the penetrating needle 11, evenly contacted with the seasoning solution, and can evenly absorb the seasoning solution as a whole. For this reason, the cooking method of the pig's feet according to the present embodiment makes it possible to remove the peculiar smell of pig's feet.

On the other hand, the penetrating needle 11 of this embodiment is shown in the form including the protrusion 111, the needle space 112 and the guide hole 113, but does not include the needle space 112 and the guide hole 113. It may be in the form

Example

First, pig feet were soaked in brine for 10 hours and then salted.

Then, 100 kg (i.e. 100 l) of water, 5 kg (i.e. 5 l) soy sauce, 0.3 kg pepper, 0.1 kg licorice, 0.1 kg octagon, 0.5 kg miso, 0.25 kg (i.e. 5 p.) of whole ginger, 0.5 kg of whole garlic, 0.25 kg (i.e. 5) onions, 0.3 kg (i.e. 3) beets, 1.5 kg (i.e. 1) radish, 10 bay leaves, 0.1 kg ( That is, 1) of cinnamon and 0.1 kg of Cujipon extract were refrigerated and aged for 6 hours, boiled over high heat for 30 minutes, and boiled over medium heat for 90 minutes.

Then, the pork feet are soaked in the seasoning solution, boiled over high heat for 30 minutes, a bottle of soju is supplied to the sauce solution, and the pork feet are boiled again for 1 hour.

The pork feet were then removed from the marinade and smoked for 20 minutes.

Then, the pork feet were fried in oil for 15 minutes.

Hereinafter, a sensory test was performed on the taste, aroma, and texture of the pig's feet according to the cooking method of the pig's feet of this example and compared. The sensory test was conducted for 50 general consumers, and the 9-point scoring method as shown in Table 1 below was used for the scores and evaluation criteria, and the evaluation results are shown in Table 2 below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste incense texture remove meat odor Example 9.6 9.3 9.3 9.7

Referring to Table 2, it was confirmed that the taste, aroma, and texture of the Examples were very excellent.

In the above, the technical idea of the present invention has been described in detail with reference to preferred embodiments, but the technical idea of the present invention is not limited to the above embodiments, and those of ordinary skill in the art within the scope of the technical spirit of the present invention Various modifications and changes are possible by the person.

Claims (10)

(a) the step of being soaked in brine and salted pork feet;
(b) boiling the seasoning after refrigeration;
(c) the step of boiling the pig's feet soaked in the seasoning;
(d) the step of smoking the pig's feet; and
(e) comprising the step of frying the pig's feet,
The case has an open upper surface, and a plurality of penetrating needles vertically protruding from the bottom surface are formed,
(c) in step,
Pig's feet are stacked inside the case in a state of being pierced by penetrating needles, and the seasoning solution is put into the case,
A method of cooking pig's feet, characterized in that protrusions spaced apart from each other at predetermined intervals along the longitudinal direction are formed on the outer peripheral surface of the penetrating needle.
The method of claim 1, wherein in step (a),
A method of cooking pork feet, characterized in that the pork feet are soaked in salt water for 9.5 hours to 10.5 hours and then washed with water.
According to claim 1,
Based on 20 parts by weight to 30 parts by weight of pig's feet, the seasoning solution is 90 parts by weight to 110 parts by weight of water, 4.5 parts by weight to 5.5 parts by weight of soy sauce, 0.25 parts by weight to 0.35 parts by weight of pepper, 0.09 parts by weight to 0.11 parts by weight of licorice. , 0.09 parts by weight to 0.11 parts by weight of octagon, 4.5 parts by weight to 5.5 parts by weight of soybean paste, 0.22 parts by weight to 0.28 parts by weight whole ginger, 0.45 parts by weight to 0.55 parts by weight whole garlic, 0.22 parts by weight to 0.28 parts by weight onion, 0.28 parts by weight To 0.32 parts by weight of beets, 1.3 to 1.7 parts by weight of radish, 9 to 11 bay leaves, 0.09 to 0.11 parts by weight of cinnamon, and 0.09 to 0.11 parts by weight of kkujippong extract are mixed and contained. How to cook.
4. The method of claim 3, wherein in step (b),
The seasoning solution is refrigerated for 5.5 to 6.5 hours, then boiled for 28 to 32 minutes over high heat, and boiled for 85 to 95 minutes over medium heat.
delete delete According to claim 1,
A method of cooking pork feet, characterized in that a needle space is formed in a shape corresponding to the penetrating needle in the longitudinal direction of the penetrating needle, and a plurality of induction holes are formed in the outer peripheral surface of the penetrating needle to be connected to the needle space.
4. The method of claim 3, wherein in step (c),
Boil the pork feet in the seasoning solution for 29 to 32 minutes over high heat,
0.36 parts by weight to 0.5 parts by weight of soju is supplied to the seasoning liquid,
A method of cooking pig's feet, characterized in that the pig's feet are boiled in a seasoning solution supplied with soju over medium heat for 0.9 to 1.1 hours.
The method of claim 1, wherein in step (d),
A method of cooking pig's feet, characterized in that after the pig's feet are removed from the sauce, they are smoked for 18 to 22 minutes.
The method of claim 1, wherein in step (e),
A method of cooking pork feet, characterized in that the pork feet are fried in oil for 13 to 17 minutes.

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