KR102429689B1 - Pork rind noodles and preparation method thereof - Google Patents

Abstract

The present invention relates to pork rind noodles and a method for manufacturing the same, by boiling domestic pork rinds (1) in boiling water with at least one spice selected from among laurel, ginger, garlic, and whole pepper for 15 minutes to remove the odor of pork rinds, then at room temperature After slow cooling for 30 minutes, remove foreign substances such as hairs or paint marks remaining on the surface, and process from the outer surface of the outer skin (2) to the inner skin (3) to a thickness of 5 to 7 mm and cut to fit the length of 20 to 30 cm, and the width is After cutting to a size suitable for processing and molding, a plurality of cut-processed pork rinds (1) are overlapped in a roll shape with a diameter of 10 cm, dried and sealed through wrap packaging, then frozen at -17°C for 24 hours and frozen. As a meat seasoning machine, it is cut and processed to a width of 3~4mm in the longitudinal direction, minimizing the phenomenon of drying toward the inner skin due to the contraction of the pork skin or drying it by a heat source. By cutting the pork skin as long as possible, such as noodles, it minimizes curling and splashing on the heat source, and enables quick absorption of seasoning, thereby providing quickness and convenience in cooking and ensuring that the entire pork skin is evenly distributed. As it can be served cooked, it can provide an even texture, and because of the thin pork skin unit such as noodle rings, it is easy to discharge fat during the cooking process, so texture and taste can be improved. It relates to pork rind noodles and a method of manufacturing the same, which can lead to consumption of pork rinds and market expansion by inducing consumption of pig husks by minimizing discomfort to pig husks by forming as described above.

Description

Pork rind noodles and preparation method thereof

The present invention relates to pork skin noodles and a method for manufacturing the same, and enables cooking and storage so that the rolled pork skin does not curl during cooking and storage, while making it easy for eaters who are uncomfortable eating pork skin to eat, fast cooking The present invention relates to pork rind noodles that can be consumed quickly and can be consumed quickly, as well as prevent the splattering of the pork rind from heat during the cooking process, and the seasoning can be quickly and evenly cut into the pork rind to express an excellent texture, and a method for manufacturing the same.

In general, pig skin is also called pig skin, and it is peeled off during the slaughtering process of pigs and used for food or is widely used as feed, bags, shoes, gloves and massage packs, etc. In particular, pork rinds contain 0% carbohydrates and contain a large amount of collagen beneficial to the human body.

As described in Korean Patent Publication No. 10-2000-0007141, published on Feb. 7, 2000, when pork rinds are used for food in the prior art, pork rinds are boiled and consumed, or generally boiled first and then softened and seasoned on charcoal, etc. After baking or roasting, it can be cooked and eaten without changing its properties, such as dipped in seasoning and grilled, or Korean Patent Laid-Open No. 10-2003-0079415, published on October 10, 2003. And Korean Patent Laid-Open No. 10-2011-0059482, publication date 2011.03.02. made into snacks by frying in the manufacturing process disclosed in 2011.03.02. or manufactured in a sol state by heating at high temperature, then cooled and solidified to make jelly It has been used for food by various methods, such as cooking and eating with its own properties transformed, such as ingestion.

These pig skins are usually stripped off in the slaughtering process of pigs, then the hair is removed by burning, and various foreign substances are washed and removed, and then cut to a certain size for transportation, storage, or cooking.

Here, the pigskin is divided into an outer skin with hair and an endothelium with subcutaneous fat attached to it located inside the outer skin. Due to the contraction, the deformation occurs greatly, and the outer skin is relatively small compared to the endothelium, so it is rolled up toward the endothelium. has the problem of, and the above-mentioned pork rinds are more quickly dried due to the faster deformation of the endothelium when boiling or roasting.

In particular, when pork rinds are used for edible purposes, they are dried in a roll type on the top of a grill or fire plate when cooked for roasting in restaurants where there is a lot of demand. The part to be dried is not in direct contact with the heat source, so it takes a lot of time to cook. Therefore, if even the dried endothelial part is cooked evenly, the outer skin part is severely carbonized and there is a problem that it is difficult to properly ingest.

In addition, due to the phenomenon of roll-type drying when a heat source is applied to the pork skin, the consumer evenly spreads the dried pork skin and the heat source is evenly transmitted to cook the pork skin. Not only does it take a considerable amount of time, but there is a problem in that it is necessary to focus on cooking for continuous consumption, and due to this inconvenient cooking characteristic, consumers who need to obtain a uniform texture continuously consume it sparingly, and as the continuity of intake decreases, the texture is deteriorated. It is acting as a factor. Furthermore, because the cooking characteristics are difficult and the whole pork skin does not bend evenly, it is not possible to obtain an even texture of the entire pork skin. It had a number of problems, such as a decrease in the penetration rate of pig skins.

1. Republic of Korea Patent Publication No. 10-2000-0007141, publication date 2000.02.07. 2. Republic of Korea Patent Publication No. 10-2003-0079415, published on October 10, 2003. 3. Republic of Korea Patent Publication No. 10-2011-0059482, published on March 2, 2011.

Therefore, the present invention was created to solve the above-described problems, and minimizes the phenomenon of drying toward the endothelium due to the contraction of the pork skin or drying by a heat source, and the seasoning is quickly absorbed and cooked immediately without a separate aging period. By cutting the pork rinds into long units like noodle rings, it minimizes curling and splashing on heat sources, and enables quick absorption of seasoning, thereby providing quickness and convenience in cooking, and Cooked evenly and served

It is possible to provide an even texture according to the demand, and to provide a pork rind noodle and a method for manufacturing the same, which can improve the texture and taste by easily discharging fat during the cooking process due to the thinly formed pork rind unit such as noodles. There is this.

In addition, the present invention solves the difficulty of continuous intake of pork rinds through rapid cooking of pork rinds, so that eaters can maintain continuity of intake, thereby preventing deterioration of texture, and invisible as pork rinds, such as noodles Another object of the present invention is to provide pork rind noodles and a method for manufacturing the same, which can lead to consumption of pig husks by minimizing discomfort to the husks by forming them, thereby increasing the consumption and market expansion of pig husks.

Pig skin noodles according to the present invention are made by boiling domestic pork skin (1) in boiling water with at least one or more spices selected from laurel, ginger, garlic, and whole pepper for 15 minutes to remove the odor of the pork skin, then slowly cooling the surface at room temperature for 30 minutes Remove foreign substances such as hairs or paint marks remaining on the skin, process it to a thickness of 5-7 mm from the outer surface of the outer skin (2) to the inner skin (3) side, and cut it to fit the length of 20-30 cm. After cutting, a number of cut-processed pork rinds (1) are overlapped in rolls with a diameter of 10 cm, dried and sealed through wrap packaging, then frozen at -17 ° C for 24 hours, and frozen in the longitudinal direction with a frozen meat seasoner. It is characterized in that it is cut and processed to a width of 3 to 4 mm.

On the other hand, the manufacturing method of pork rind noodles according to the present invention comprises the steps of preparing pork rinds (S100); A pre-processing step (S200) of removing the foul smell of the pork skin by boiling it in boiling water for at least one spice of the prepared pork skin, laurel, ginger, garlic, and whole pepper for 15 minutes; A foreign material removal step (S300) of slowly cooling the pork rind from which the odor has been removed in the pre-treatment step at room temperature for 30 minutes, and removing foreign substances such as fine hairs and paint marks remaining on the outer skin side of the pork rind; The first cutting step ( S400) and; A hermetic molding step (S500) of rolling a plurality of pork rinds cut through the first cutting step into a roll having a diameter of 10 cm and sealingly packaging it with a wrap; a freezing step (S600) of freezing the dried pork skins overlapped in a roll shape through the airtight molding step at -17°C for 24 hours to maintain a roll shape; The second cutting step (S700) in which the pork rind that has undergone the freezing step is cut into 3 to 4 mm wide in the longitudinal direction through a frozen meat seasoner, and thawed at room temperature to produce pork rind noodles; characterized in that it comprises a .

On the other hand, pork rind noodles prepared like noodles through the second cutting step are thawed at room temperature, special seasoning is added and mixed without a separate aging process, and then provided to customers for cooking or cooking in an indirect heating method through a frying pan. When cooking with any one of the direct heating methods such as charcoal fire, the pork skins are formed as thin as noodles and dried in a roll form as they are exposed to heat. characterized by being

Here, the special seasoning is based on 100% by weight of soy sauce 30% by weight, brown sugar 33.33% by weight, miwon 0.25% by weight, black pepper 0.5% by weight, ion starch syrup 3.33% by weight, sesame oil 1.17% by weight, cooking oil 1.67% by weight, Cheongyang It is characterized by a mixture of 2.5% by weight of red pepper powder, 16.67% by weight of liver onion, 5.58% by weight of liver kiwi, and 5.0% by weight of ground garlic.

The present invention minimizes the phenomenon of being dried toward the endothelium due to the contraction of the pork skin or by a heat source, and the seasoning is quickly absorbed, so that the pork skin can be cooked and consumed immediately without a separate aging period. This minimizes curling and splashing on heat sources, and enables quick absorption of seasoning, thereby providing quickness and convenience in cooking, and provides an even texture as the entire pork rind can be cooked evenly. Due to the thinly formed pork skin units such as , noodles, and noodles, it is easy to discharge fat during the cooking process, which has the advantage of improving the texture and taste.

In addition, the present invention cuts the pork skin into long and thin units in the longitudinal direction such as noodle rings, and cooks a large number of pork skins formed like noodle rings, so that it is easy to ingest. By solving the difficulty of ingestion, it is possible to prevent the deterioration of the texture by allowing the eater to maintain the continuity of intake. By inducing it, it has the effect of increasing the consumption of pork skin and expanding the market.

1 is a perspective view of a manufacturing step of pork skin noodles according to the present invention.
2 is a block diagram of a method for manufacturing pork skin noodles according to the present invention.

Advantages and features of the present invention, and methods of achieving them, will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a number of different forms.

In this specification, the present embodiment is provided so that the disclosure of the present invention is complete, and to fully inform those of ordinary skill in the art to which the present invention pertains to the scope of the present invention. And the invention is only defined by the scope of the claims. Accordingly, in some embodiments, well-known components, well-known operations, and well-known techniques have not been specifically described in order to avoid obscuring the present invention.

Like reference numerals refer to like elements throughout. In addition, the terms used (mentioned) herein are for the purpose of describing the embodiments and are not intended to limit the present invention in any way. In this specification, the singular also includes the plural, unless specifically stated otherwise in the phrase. In addition, elements and operations referred to as 'include (or include)' do not exclude the presence or addition of one or more other elements and operations.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. Also, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless they are defined.

Hereinafter, with reference to the accompanying drawings, the technical features according to the embodiment of the pork skin noodle and the manufacturing method thereof according to the present invention will be described in detail.

1 is a perspective view of a manufacturing step of pork rind noodles according to the present invention, and FIG. 2 is a block diagram of a manufacturing method of pork rind noodles according to the present invention.

By forming the pork rind noodles according to the present invention to be long in the form of noodles, the heat source can be uniformly transmitted to the cooking process without the phenomenon that the rind of pork rind is curled toward the inner lining, and it can be cooked. It can be consumed without it, so it is possible to increase the consumption of pork skin. As shown in FIG. 1, such pork skin noodles are boiled in boiling water with at least one or more spices selected from laurel, ginger, garlic, and whole pepper for 15 minutes to remove the odor of the pork skin, and then at room temperature. After slow cooling for 30 minutes, remove foreign substances such as hairs or paint marks remaining on the surface, and process from the outer surface of the outer skin (2) to the inner skin (3) to a thickness of 5 to 7 mm and cut to fit the length of 20 to 30 cm, and the width is After cutting to a size suitable for processing and molding, a plurality of cut-processed pork rinds (1) are overlapped in a roll shape with a diameter of 10 cm, dried and sealed through wrap packaging, then frozen at -17°C for 24 hours and frozen. The pork skin noodle 100 is completed by cutting and processing to a width of 3 to 4 mm in the longitudinal direction with a meat seasoning machine.

The finished pork skin noodle 100 like Oia is prepared with special seasoning and served to the customer, and the customer can cook and consume the pork skin noodle immediately by placing it on an indirect heating frying pan or direct heating charcoal fire. There is no need for the skin and aging time, and the seasoning is easily mixed with the pork skin.

In particular, as the pork skin noodles 100 are cut to a length of 20 to 30 cm, a thickness of 5 to 7 mm, and a width of 3 to 4 mm, when a heat source is applied, the drying property is reversed and formed straight. The problem of local cooking is solved, so even cooking is possible quickly. In addition, it is possible to prevent a phenomenon in which the collagen contained in the pork rind swells and bursts due to the heat source.

If the thickness of the pork skin noodles is less than 5 mm, there is a problem in that the length of the whole pork skin noodles is cut off. do.

In addition, when the width of pork rind noodles is also cut to less than 3 mm, local breakage occurs, which leads to a decrease in product quality. Unripe problem occurs and the taste is reduced.

The pork rind noodles according to the present invention are manufactured through the manufacturing process as shown in FIG. ), a closed molding step (S500), a freezing step (S600), and a second cutting step (S700).

The preparation step (S100) is

Fresh pork skins are selected and prepared among the by-products of slaughtered pigs.

The cloth processing step (S200) is

Boil the prepared and selected fresh pork rinds and at least one or more spices among laurel, ginger, garlic, and whole pepper in boiling water for 15 minutes to remove the peculiar smell from the pork rinds.

The foreign material removal step (S300) is

In the pre-treatment step, the pig skins from which the odor has been removed are slowly cooled at room temperature for 30 minutes, and foreign substances such as fine hairs and paint marks remaining on the outer skin side of the pig skins are removed. Here, it is preferable to also remove the lumped fat on the endothelial side.

The first cutting step (S400) is

The pork skin from which foreign substances have been removed through the foreign material removal step is processed to a thickness of 5-7 mm from the outer skin to the inner skin. Here, as for the processing thickness, the main processing is the removal of the fat layer on the endothelial side, and the processing on the outer skin side from which the hair and paint marks are removed is the thickness of the inner skin side, that is, the outer skin is chewy and has a firm texture, but the endothelium is soft and melting. In order to prevent a decrease in texture due to excessive processing of the endothelial side because it has a texture, if the processed thickness of the endothelial side does not come out, the outer skin side is processed so that the thickness of 5-7 mm is maintained.

Thereafter, the thickness processing is completed, the pork rind is cut to 20 ~ 30cm in the longitudinal direction, and cut to a size suitable for processing and molding in the width direction, but it is preferable to cut and use the same or similar size as in the longitudinal direction. That is, the pork skin is cut to take the form of a square or rectangular shape in a state having the above-described thickness.

The hermetic molding step (S500) is

In the second cutting step to be described later, a number of pork skins cut through the first cutting step are rolled into a roll having a diameter of 10 cm and sealed with wrap so that it is easy to form a large number of pork skins in a single operation, such as noodles. Here, the wrap packaging serves to prevent the inflow of foreign substances and to keep the rolled pork skins in the roll shape. When the size of the roll shape is larger than 10cm in diameter, it is difficult to cut the pork skin to a width required in the process of cutting the pork rind to a predetermined width in the second cutting step to be described later. That is, as the thickness of the pig skins is overlapped, the pork skin of the next layer, which the cutting blade digs into, has a large width due to the pushing phenomenon, making it difficult to cut to the required width. In addition, if it is formed to be less than 10cm, the amount of pork rind noodles required only by repeating the cutting process of the second cutting step to be described later several times is produced, thereby increasing the manufacturing time.

The freezing step (S600) is

Through the airtight forming step, the dried pork rinds overlapped in roll form are frozen at -17°C for 24 hours to maintain the rolled form. That is, it is packaged in a wrap to maintain the roll shape so that the dried pork husks can be easily cut through the second cutting step. This is because, if the frozen state of the pork rind is not maintained, problems such as being pushed and cut or broken during the cutting process occur. That is, it prevents the frozen pork rind from thawing quickly so that it is easily cut.

The second cutting step (S700) is

The pork skins that have undergone the freezing step are cut together with a width of 3 to 4 mm in the longitudinal direction through a frozen meat seasoning machine, and then thawed at room temperature to prepare pork skin noodles 100 .

The pork skin noodles of the present invention prepared as described above do not require a separate aging time even when seasoned with seasoning, and can be consumed immediately by grilling on charcoal or in a frying pan. As it is cut into 3~4mm and 5~7mm thick, there is no curling phenomenon that occurs when the conventional pork skin with a large area comes into contact with a heat source. . In addition, when the conventional pork rind having a large unit area is cooked in contact with a heat source, the collagen swells by the heat source and the splashing phenomenon is reduced, so that the pork rind can be cooked more safely, and cooking can be made safer and more conveniently.

Therefore, the pork skin noodles 100 prepared like noodles through the second cutting step are thawed at room temperature, add a special seasoning, and toss without a separate aging process, and then are provided to customers and indirectly heated through a frying pan. When cooking with any one of the cooking methods of cooking or direct heating method such as charcoal fire, the pork skin that is formed as thin as noodles and dried in a roll form spreads out as it is exposed to heat, resulting in curling or swelling of collagen. It cooks easily and quickly without any splashing phenomenon.

Here, the prepared pork skin noodles 100 can be expressed in a variety of textures through special seasoning as described above, and the special seasoning is based on 100% by weight of 30% by weight of soy sauce, 33.33% by weight of brown sugar, and Miwon. 0.25% by weight, pepper 0.5% by weight, ionic starch syrup 3.33% by weight, sesame oil 1.17% by weight, cooking oil 1.67% by weight, cheongyang red pepper powder 2.5% by weight, liver onion 16.67% by weight, liver kiwi 5.58% by weight, ground garlic 5.0% by weight Use a mixture.

When the special seasoning as described above is put into the pork skin noodles 100 and simply mixed, and then cooked on charcoal or in a frying pan, the dried pork skin in a roll form spreads in the longitudinal direction while in contact with heat due to the characteristics of the pork skin noodles. It is cooked evenly together, and it can be consumed as a more nutritious food by ingesting the nutrients of the special seasoning and collagen from the pork skin together without carbonization of the seasoning.

In addition, as the pork rind is formed in the form of noodles, consumers who have difficulty in consuming pork rind due to aversion do not recognize it as pork rind, and can consume the excellent nutritional components of pork rind. It is self-evident that consumption of pork husks, a by-product of pigs, can be promoted because it can be consumed without any inconvenience.

In the above, the present invention has been described in detail as one embodiment, but the scope of the present invention is not limited thereto, and it is clear that many variations and modifications are possible by those skilled in the art within the scope of the technical idea, Examples and practical equivalents will be included.

1: Pork skin 2: Skin
3: inner skin 100: pork skin noodles
S100: preparation stage S200: pre-processing stage
S300: foreign material removal step S400: first cutting step
S500: Closed molding step S600: Freezing step
S700: 2nd cutting step

Claims (4)

delete delete delete A method for manufacturing pork skin noodles, comprising: a preparation step (S100) of preparing pork skin; A pre-processing step (S200) of removing the foul smell of the pork skin by boiling it in boiling water for at least one spice of the prepared pork skin, laurel, ginger, garlic, and whole pepper for 15 minutes; A foreign material removal step (S300) of slowly cooling the pork rind from which the odor has been removed in the pre-treatment step at room temperature for 30 minutes, and removing foreign substances such as fine hairs and paint marks remaining on the outer skin side of the pork rind; The first cutting step ( S400) and; A hermetic molding step (S500) of rolling a plurality of pork rinds cut through the first cutting step into a roll having a diameter of 10 cm and sealingly packaging it with a wrap; a freezing step (S600) of freezing the dried pork skins overlapped in a roll form through the airtight forming step at -17°C for 24 hours to maintain a roll-shaped state; The second cutting step (S700) in which the pork skins that have undergone the freezing step are cut together with a width of 3 to 4 mm in the longitudinal direction through a frozen meat slicer, and thawed at room temperature to produce pork skin noodles 100; The pork rind noodles 100 prepared like noodles through the second cutting step are thawed at room temperature, add a special seasoning, and toss without a separate aging process, and then are provided to customers and cooked in an indirect heating method through a frying pan. When cooking with any one of direct heating methods such as charcoal or charcoal, the pork skins are formed as thin as noodles and dried in a roll form as they are exposed to heat. cooked,
The special seasoning is based on 100% by weight of soy sauce 30% by weight, brown sugar 33.33% by weight, miwon 0.25% by weight, black pepper 0.5% by weight, ion starch syrup 3.33% by weight, sesame oil 1.17% by weight, cooking oil 1.67% by weight, Cheongyang pepper powder 2.5% by weight, 16.67% by weight of liver onion, 5.58% by weight of liver kiwi, and 5.0% by weight of ground garlic.

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