KR102501543B1 - How to make pork boiled pork bossam. - Google Patents

Abstract

The present invention relates to a method for preparing boiled pork Bossam, and more specifically, to boiled pork Bossam manufactured according to the method for preparing boiled pork Bossam of the present invention, which provides a soft texture by the tenderizing of the pork, maintains the unique savory and light taste of pork with odor removed, and prevents meat juice from escaping, thereby improving the flavor. An aging step in the manufacturing method comprises the steps of: mashing pineapple and kiwi to produce fruit juice; boiling dried bitter melon for 15 to 30 minutes to make bitter melon water; grinding radish to produce radish juice; applying the radish juice to the pork from which blood has been removed and wrapping the same with pumpkin leaves for first aging in a refrigerator for 1 to 3 hours; and dipping the aged pork in a sauce mixed with the fruit juice and the bitter melon, refrigerating the same for secondary aging for 6 to 12 hours. The aging step is a step for tenderizing the pork, and the ingredients of the sauce used in the tenderizing include at least one among pineapple, kiwi, bitter melon, radish juice, and pumpkin leaves.

Description

Pork boiled pork bossam manufacturing method {How to make pork boiled pork bossam.}

The present invention relates to a method for manufacturing pork meat Bossam, and more particularly, includes an aging step in the manufacturing process to help tenderize pork to provide a soft texture, and to maintain the unique savory and light taste of pork. It relates to a method for manufacturing pork meat bossam that can prevent the juice from escaping.

In general, pork is a very familiar and favorite meat in the diet of Asians. It provides rich protein and good quality fat, and the taste is also comparable to any other meat, so it is a favorite ingredient for many people. It can be manufactured, or grilled, boiled, or cooked in the form of bulgogi, such as pork belly, neck meat, or ribs, or meaty parts such as leg meat can be consumed as soup, stewed or processed food.

Pork like this is not as tough as beef, has less stinky smell like goat meat, and has the advantage of not being easily bitten like chicken, but has a unique disgusting smell and can cause stomach upset when cooked in the New Year. In particular, pork is cold and Koreans The same northerners have a cold stomach, so eating pork leads to stomach upset, especially in the summer when the outside is hot and the inside is rather cold, so this is a food that requires attention.

As for pork meat, it is common to boil pork to produce meat and then eat it with kimchi. However, this meat is not only cooked to the extent of preparing the meat by simply boiling the pork in water or the water in which herbal medicine is ironed out or the water in which soybean paste is released, but also boiled to make meat due to the nature of pork meat. When boiled or steamed, it smells a lot and creaks, and the unique flavor of pork escapes into water during the boiling process, which not only reduces the taste, but also hardens easily when exposed to air, reducing consumer preference.

The present invention has been made to solve the above-mentioned problems, and therefore, an object of the present invention is to help the tenderization of pork, including the aging step in the manufacturing process, to provide a soft texture, and to provide a savory and light taste unique to pork. It is to provide a method for manufacturing pork meat bossam that can maintain the taste and prevent the juice from escaping.

The present invention comprises a pork blood removal step consisting of pork belly of Jeju black pig; Aging step of aging the blood-removed pork in a sauce; Preparing broth ingredients to boil the aged pork; A first heating step of putting the broth material and the aged pork in a pressure cooker and heating them for 30 to 40 minutes; A second heating step of putting the first heated pork in a steamer and steaming it for 10 to 20 minutes;

In the aging step, the ingredients of the sauce include at least one of pineapple, kiwi, bitter melon, radish juice, and pumpkin leaves.

The ripening step includes crushing pineapple and kiwi to produce fruit juice; Boiling dried bitter gourd for 15 to 30 minutes to make bitter gourd water; Grinding radish to prepare radish juice; Applying radish juice to the blood-removed pork, wrapping it with pumpkin leaves, and then aging it in a refrigerator for 1 to 3 hours; It is characterized in that it comprises; the step of immersing the aged pork in a sauce mixed with the fruit juice and the bitter gourd and storing it in a refrigerator for secondary aging for 6 to 12 hours.

The broth material is characterized in that it consists of onion, onion skin, apple, whole garlic, ginger, red pepper, green onion, green onion root, coriander root, bay leaf, soybean paste, whole pepper, kelp, dried shrimp.

In the first heating step, 1 L of water and 1 barrel of makgeolli are mixed in a pressure cooker to make a basic broth base, and the broth material and the aged pork are added thereto and heated for 30 to 40 minutes.

The second heating step is characterized in that, after transferring the broth used in the first heating step to a steamer, a sieve is placed, and the firstly heated pork is placed on it and steamed for 10 to 20 minutes.

As described above, according to the present invention, including a ripening step in the manufacturing process of pork meat bossam, it is possible to help the tenderization of pork to provide a soft texture, and to maintain the unique savory and light taste of pork without miscellaneous odors, Pork meat bossam with improved flavor can be provided by preventing the escape of the juice.

The present invention is to provide a method for manufacturing pork meat Bossam.

The present invention comprises a pork blood removal step consisting of pork belly of Jeju black pig; Aging step of aging the blood-removed pork in a sauce; Preparing broth ingredients to boil the aged pork; A first heating step of putting the broth material and the aged pork in a pressure cooker and heating them for 30 to 40 minutes; A second heating step of putting the firstly heated pork in a steamer and steaming it for 10 to 20 minutes.

The pork is Jeju Black Pork Pork Belly. Jeju black pig is the most representative traditional livestock among animals that have been bred to adapt well to the climate and climate conditions of Jeju Island. Jeju black pigs have strong resistance to diseases and are quick to adapt to environmental changes. In addition, compared to normal white pork, the marbling is spread evenly, so it has a juicy, soft, and savory taste, and the texture is more solid, so it has a chewy texture.

In the blood removal step, the operation of immersing the prepared pork belly of Jeju black pork in cold water for 1 hour to remove the blood is repeated three times.

The ripening step includes crushing pineapple and kiwi to produce fruit juice; Boiling dried bitter gourd for 15 to 30 minutes to make bitter gourd water; Grinding radish to prepare radish juice; Applying radish juice to the blood-removed pork, wrapping it with pumpkin leaves, and then aging it in a refrigerator for 1 to 3 hours; and immersing the aged pork in a sauce obtained by mixing the fruit juice and bitter gourd, storing it in a refrigerator, and performing secondary aging for 6 to 12 hours.

The aging step is a step for pork tenderloin, and the source material used for the tenderizing action may include at least one of pineapple, kiwi, bitter gourd, radish juice, and pumpkin leaves.

The meat tenderization action refers to softening the meat quality by loosening the bonds between connective tissues such as fascia, ligaments, and tendons of pork proteins and fats. Many commercially available meat tenderizers are used for meat tenderizing, but they have the disadvantage of browning meat or degrading the taste and flavor, so natural meat tenderizers obtained from fruits were used.

The pineapple is rich in bromelain, so it acts as a proteolytic enzyme and is excellent in meat tenderization.

The kiwi contains an actinidin component that serves to decompose protein in the same way as the bromelain component contained in the pineapple. Actinidin rapidly breaks down proteins into amino acids, increasing the rate of digestion and absorption of nutrients. In addition, kiwi contains a large amount of lutein, which is good for eyesight, and vitamin C, which is good for improving immunity.

The bitter gourd water is made by boiling dried bitter gourd for 15 to 30 minutes, and bitter gourd contains a large amount of p-insulin, which helps cells in the body to absorb glucose and helps glucose to be well burned in the liver. It induces the role of insulin, which prevents glucose from being resynthesized.

In addition, Bitter gourd contains several components. Charantine is a type of saponin that is involved in blood sugar control in the pancreas that makes insulin and activates beta cells. Momordesin inhibits the synthesis of cholesterol in the blood while improving blood sugar control and blood pressure. The conjugated linoleic acid component has the effect of preventing fat accumulation.

The radish juice is used for meat tenderization and removal of pig odor. Radish juice has a lot of water, so it activates the metabolism in the body and is effective in diuretic action, helping to release fat. In addition, it helps improve vascular diseases such as high blood pressure and angina pectoris, and clears the blood to facilitate blood circulation. Spicy taste has antioxidant action, which prevents aging and has anti-cancer effects.

The pumpkin leaves are used to wrap the pork when the radish pork is aged in a sauce. This serves to prevent the sauce from directly contacting the pork and causing excessive tenderization, and at the same time preventing the meat juice from escaping.

In addition, pumpkin leaves are rich in calcium, which replenishes bone density and is effective for bone diseases such as osteoporosis and arthritis. is beneficial for eye health. It also contains a large amount of chlorophyll and potassium components, so it can effectively help with sodium excretion in the body and vascular health such as myocardial infarction and hyperlipidemia.

The broth ingredients include onion, onion skin, apple, whole garlic, ginger, red pepper, green onion, green onion root, coriander root, bay leaf, soybean paste, whole pepper, kelp, and dried shrimp.

The onion contains allicin, so it has excellent sterilization and antiviral effects, inhibits the growth of harmful bacteria, and is also effective in anticancer. Consistent intake of allicin helps improve blood circulation by preventing the formation of blood clots, and helps improve immunity by helping the body absorb vitamin B1 and digest protein.

The onion skin contains quercetin, which is 300 times more than that of onions. Quercetin component has an effect of lowering blood lipid level and blood pressure, and activates antioxidant and antithrombotic activity.

The green onion root has been called 'chongbaek' since ancient times and has been used as a medicine. It promotes the secretion of gastric juice for better digestion, contains a large amount of allicin that helps blood circulation, and contains more than twice as much polyphenol as the leaves and stems of green onion, which lowers cholesterol levels to prevent cardiovascular disease and fatigue. It also helps with recovery.

The coriander root is a parsley for flavoring the broth and the root of coriander, an annual plant, and has been used as a spice since ancient times. The special scent of coriander comes from the ingredients of geraniol, linalool, and borneol, which are used as natural digestive agents because they promote digestion and promote appetite. In addition, it has soothing, analgesic and anti-inflammatory effects, so it is also called a natural anti-inflammatory.

The dried shrimp contains a large amount of chitosan, so it serves to excrete harmful cholesterol excessively accumulated in the body, and prevents an increase in blood pressure by adsorbing to chloride ions, a substance that causes an increase in blood pressure. Taurine is an essential amino acid and is effective in recovering from fatigue.

In the first heating step, 1 L of water and 1 barrel of makgeolli are mixed in a pressure cooker to make a basic broth base, and the stock material and the aged pork are added thereto and heated for 30 to 40 minutes.

Here, the makgeolli removes the smell of pork and helps in tenderizing the meat. When makgeolli is heated, the alcohol contained in it is blown away and the fish odor is also removed. Defective tissues such as fascia, ligaments, and tendons are composed of a protein called collagen. Alcohol hydrolyzes collagen to make meat tender, so that meat with improved flavor and softness can be obtained.

In the second heating step, after transferring the broth used in the first heating step to a steamer, a sieve is placed, and the firstly heated pork is placed on it and steamed for 10 to 20 minutes using steam.

Boiled pork Bossam obtained through the first heating step of heating by immersing it directly in water and the second heating step of indirectly steaming with broth moisture in a steamer, despite its thick mass, not only the outside but also the inside of the meat It can be cooked evenly, and through the steaming process, you can get glossy, moist, and soft pork meat bossam.

Hereinafter, the present invention will be described in more detail through examples, but the present invention is not limited by these examples.

(Example 1)

Pork meat Bossam manufacturing method of the present invention

blood removal step

Soak the prepared pork belly of Jeju black pork in cold water for 1 hour to drain the blood and repeat the process three times.

ripening stage

After crushing 1 pineapple and 3 kiwis to extract fruit juice, boil dried bitter gourd for 30 minutes to make bitter gourd and mix to prepare aged sauce. After making radish juice by grinding the radish, apply the radish juice evenly to the pork from which the blood has been removed, wrap it with pumpkin leaves, and then mature in the refrigerator for 1 hour. The aged pork was immersed in the aging sauce and aged for 8 hours in a refrigerator.

Preparing the broth ingredients

3 onions, 20g onion peel, 2 apples, 10 whole garlic, 10g ginger, 5 red peppers, 150g green onion, 30g green onion root, 10g coriander root, 3 bay leaves, 100g soybean paste, 15 whole black pepper, 5g kelp, dried shrimp Prepare 60g.

1st heating step

Mix 1L of water and 1 bucket of makgeolli in a pressure cooker to make a basic broth base, add the broth ingredients and the aged pork to it and heat for 40 minutes.

2nd heating step

After transferring the broth used in the first heating step to the steamer, a sieve is placed on it, and the firstly heated pork is placed on it and steamed for 20 minutes using steam.

(Comparative Example 1)

It was prepared using the same manufacturing method as in Example 1 without including the aging step.

(Comparative Example 2)

It was manufactured using the same manufacturing method as in Example 1 without including makgeolli among the materials in the aging step and the first heating step.

(Experimental Example 1)

Sensory evaluation of meat Bossam prepared by the manufacturing method of the present invention

A sensory test was performed to determine the degree of preference of the meat Bossam prepared according to Example 1 and the meat Bossam prepared according to Comparative Examples 1 to 2.

For the evaluation method, a total of 25 people, 5 each from their teens to their 50s, were evaluated by gender and age, and a 5-point rating method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad , 1 point: very bad).

As evaluation items, the aroma, taste, texture, and texture of the meat bossam were conducted, and the results are shown in Table 1 below.

incense taste texture texture Comprehensive Symbol Example 1 4.7 4.8 4.9 4.9 4.83 Comparative Example 1 4.6 4.5 4.6 4.7 4.60 Comparative Example 2 4.6 4.4 4.3 4.5 4.45

As shown in Table 1, the meat Bossam according to Example 1 prepared using the manufacturing method of the present invention showed a comprehensive preference of 4.83 with flavor 4.7, taste 4.8, texture 4.9, and texture 4.9. In particular, in the case of texture and texture, it received an evaluation of 4.9, which was close to perfect, and received opinions that it was shiny, moist, and soft.

On the other hand, Comparative Example 1 showed a comprehensive preference of 4.60 with aroma 4.6, taste 4.5, texture 4.6, and texture 4.7, and Comparative Example 2 showed a comprehensive preference of 4.45 with aroma 4.6, taste 4.4, texture 4.3, and texture 4.5. Accordingly, Example 1, the manufacturing method of the present invention, was found to receive superior scores in terms of aroma, taste, texture, and texture in common compared to Comparative Examples 1 and 2.

Accordingly, the pork meat bossam prepared according to the pork meat bossam manufacturing method of the present invention helps the meat tenderization action of the pork to provide a soft texture, and can maintain the unique savory and light taste of pork with the miscellaneous odor removed, and the gravy By preventing this from escaping, pork meat bossam with enhanced flavor is provided.

Those skilled in the art to which the present invention pertains will understand that the present invention can be embodied in other specific forms without changing its technical spirit or essential features. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. The scope of the present invention is indicated by the claims to be described later rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts thereof are included in the scope of the present invention. should be interpreted

Claims (6)

Pork blood removal step consisting of pork belly of Jeju black pig;
Aging step of aging the blood-removed pork in a sauce;
Preparing broth ingredients to boil the aged pork;
A first heating step of putting the broth material and the aged pork in a pressure cooker and heating them for 30 to 40 minutes;
A second heating step of putting the firstly heated pork in a steamer and steaming it for 10 to 20 minutes;
In the maturation step,
Crushing pineapple and kiwi to extract fruit juice;
Boiling dried bitter gourd for 15 to 30 minutes to make bitter gourd water;
Grinding radish to prepare radish juice;
Applying radish juice to the blood-removed pork, wrapping it in pumpkin leaves, and then aging it in a refrigerator for 1 to 3 hours;
Pork meat bossam manufacturing method, characterized in that comprising: immersing the aged pork in a sauce mixed with the fruit juice and the bitter gourd, storing it in a refrigerator, and secondarily aging it for 6 to 12 hours. According to claim 1,
In the aging step, the ingredients of the sauce,
Pork meat bossam manufacturing method, characterized in that it comprises at least one or more of pineapple, kiwi, bitter gourd, radish juice, pumpkin leaves. delete According to claim 1,
In the broth material preparation step, the broth material,
Pork meat bossam manufacturing method, characterized in that consisting of onion, onion skin, apple, whole garlic, ginger, red pepper, green onion, green onion root, coriander root, bay leaf, soybean paste, whole pepper, kelp, dried shrimp. According to claim 1,
The first heating step,
Pork meat Bossam manufacturing method, characterized in that by mixing 1L of water and 1 barrel of makgeolli in a pressure cooker to make a basic broth base, and adding the broth material and the aged pork to it and heating for 30 to 40 minutes. According to claim 1,
The second heating step,
Pork meat bossam manufacturing method, characterized in that after moving the broth used in the first heating step to the steamer, put a sieve on it, and put the firstly heated pork on it and steam it for 10 to 20 minutes.