KR102518643B1 - Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same - Google Patents
Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same Download PDFInfo
- Publication number
- KR102518643B1 KR102518643B1 KR1020220093421A KR20220093421A KR102518643B1 KR 102518643 B1 KR102518643 B1 KR 102518643B1 KR 1020220093421 A KR1020220093421 A KR 1020220093421A KR 20220093421 A KR20220093421 A KR 20220093421A KR 102518643 B1 KR102518643 B1 KR 102518643B1
- Authority
- KR
- South Korea
- Prior art keywords
- pig
- feet
- boiling
- heating
- aging
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 33
- 238000009835 boiling Methods 0.000 claims abstract description 26
- 238000003860 storage Methods 0.000 claims abstract description 7
- 210000002683 foot Anatomy 0.000 claims description 55
- 230000032683 aging Effects 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 240000002234 Allium sativum Species 0.000 claims description 16
- 235000021016 apples Nutrition 0.000 claims description 16
- 235000004611 garlic Nutrition 0.000 claims description 16
- 241000234282 Allium Species 0.000 claims description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 14
- 210000000988 bone and bone Anatomy 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 10
- 244000194101 Ginkgo biloba Species 0.000 claims description 10
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000017803 cinnamon Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000011201 Ginkgo Nutrition 0.000 claims description 9
- 241000894007 species Species 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 235000019997 soju Nutrition 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 241001061264 Astragalus Species 0.000 claims description 6
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000006533 astragalus Nutrition 0.000 claims description 6
- 235000003373 curcuma longa Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 210000004233 talus Anatomy 0.000 claims description 6
- 235000013976 turmeric Nutrition 0.000 claims description 6
- 241000383638 Allium nigrum Species 0.000 claims description 5
- 241001474374 Blennius Species 0.000 claims description 5
- 241000209020 Cornus Species 0.000 claims description 5
- 235000011511 Diospyros Nutrition 0.000 claims description 5
- 240000008866 Ziziphus nummularia Species 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 241000723267 Diospyros Species 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000021018 plums Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 244000163122 Curcuma domestica Species 0.000 claims description 2
- 244000070406 Malus silvestris Species 0.000 claims 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000005070 ripening Effects 0.000 abstract 2
- 230000001418 larval effect Effects 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 17
- 235000019645 odor Nutrition 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000011430 Malus pumila Nutrition 0.000 description 5
- 235000015103 Malus silvestris Nutrition 0.000 description 5
- 229940038481 bee pollen Drugs 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 5
- 229930014626 natural product Natural products 0.000 description 5
- 244000008991 Curcuma longa Species 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000004744 fore-foot Anatomy 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 240000002045 Guettarda speciosa Species 0.000 description 2
- 241000001727 Tropicoporus linteus Species 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 210000000245 forearm Anatomy 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 241000254173 Coleoptera Species 0.000 description 1
- 241000759833 Cornus officinalis Species 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- -1 astragalus Natural products 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 210000000548 hind-foot Anatomy 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/30—Meat extracts
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/38—Multiple-step
Abstract
Description
본 발명은 보관성이 향상된 돼지족발의 제조방법 및 이를 이용하여 제조된 돼지족발에 관한 것으로서, 보다 상세하게는 족발을 삶아 냄새를 제거하는 애벌 삶기 단계, 상기 냄새가 제거된 족발을 숙성하는 숙성 단계 및 상기 숙성된 족발을 종물에 투입하고 가열하는 가열 단계를 포함하는 보관성이 향상된 돼지 족발의 제조방법 및 이에 의하여 제조된 돼지족발에 대한 것이다.The present invention relates to a method for producing pig's feet with improved storability and pig's feet manufactured using the same, and more particularly, a boiling step of boiling the pig's feet to remove the smell, and a maturation step of aging the pig's feet from which the odor is removed. And it relates to a method for producing pig's trotters with improved storability, including a heating step of putting the aged pig's trotters into a seed and heating them, and pig's trotters produced thereby.
최근 현대인들의 식생활은 서구화로 인해 육류소비량이 날로 증가하고 있으며, 그 중에서도 돼지고기의 소비가 많은 비중을 차지하고 있다. 돼지족발은 뼈, 근육 및 가죽으로 구성되며, 길이에 따라 단족과 장족으로 나뉜다.Recently, the consumption of meat is increasing day by day due to westernization of the diet of modern people, and among them, the consumption of pork accounts for a large portion. Pig's feet are composed of bones, muscles, and leather, and are divided into short and long feet according to their length.
돼지의 앞발의 장족은 앞무릎관절과 앞발 뼈 사이를 절개하여 사태 살의 일부가 포함되며, 단족은 전완골과 앞발 목뼈 사이 관절을 절단하여 길이가 짧다.The long foot of the pig's forefoot is cut between the forearm bone and the forefoot bone, and includes a portion of the avalanche flesh, and the short foot is short by cutting the joint between the forearm bone and the forefoot neck bone.
돼지족발은 통상 고온에서 찌거나 삶아서 요리를 하는데, 젤라틴 성분이 풍부하여 피부미용과 노화방지에 효과가 있다. 특히 모유 분비를 촉진하여 임산부와 수유부에게 좋다. 또한, 메티오닌(methionine)이라는 아미노산이 들어 있어 간을 강하게 하므로 알코올 해독과 숙취예방에 효과가 있고, 납, 수은 등의 중금속 중독 시 독소를 체외로 배출하는 효과가 있다.Pork trotters are usually cooked by steaming or boiling at high temperatures, and they are rich in gelatin, which is effective for skin care and anti-aging. It is especially good for pregnant women and lactating women by promoting breast milk secretion. In addition, it contains an amino acid called methionine, which strengthens the liver, so it is effective in detoxifying alcohol and preventing hangovers, and in case of poisoning with heavy metals such as lead and mercury, it has an effect of discharging toxins out of the body.
이러한 돼지족발의 통상적인 가공방법은 족발을 물로 세척하고 털과 굽을 제거한 다음 마늘, 생강, 양파, 파, 설탕, 각종 조미료 등의 양념과 함께 솥에 넣고 삶거나, 상기 양념들을 넣고 삶은 돼지족발을 훈증하는 방법에 의해 가공되며, 족발 특유의 냄새를 제거하기 위해 특이한 향료를 첨가하여 식용하게 되며, 술안주와 간식용으로 널리 애용되고 있다.A typical processing method of pork trotters is to wash the pig's feet with water, remove the hair and heels, and then put them in a pot with seasonings such as garlic, ginger, onion, green onion, sugar, and various seasonings, or boil the pig's feet with the seasonings. It is processed by fumigation, and it is edible by adding special spices to remove the peculiar smell of pig's feet, and is widely used as a side dish and snack.
하지만, 돼지족발은 제조과정이 까다로워 노린내 등과 같은 돼지 특유의 잡냄새를 제거하기 힘들고, 제거되지 않은 잡냄새로 인한 거부감 때문에 여성 또는 어린이가 섭취를 기피하는 현상이 발생하여 돼지족발의 소비를 저해시키는 원인으로 작용하고 있다.However, pig trotters have a difficult manufacturing process, so it is difficult to remove odors peculiar to pigs, such as stink, and women or children avoid eating due to the unpleasant odor that is not removed, which hinders consumption of pig trotters. acting as a cause.
또한, 바로 먹지 않고 냉장 보관하다가 나중에 데워 먹는 경우 특유의 쫄깃한 식감이 다시 살아나지 않아서 오래 보관해 먹기가 힘들다는 문제점이 있었다. In addition, there was a problem that it was difficult to store and eat for a long time because the unique chewy texture did not come back to life when refrigerated and eaten later.
상기한 문제점을 해결하기 위해서, 대한민국 등록특허 제10-1329821호에는 상황버섯, 몰로키아, 생강, 볏짚 분말을 이용하여 상황버섯 발효 추출액을 제조하고, 이를 돼지족발에 투입한 후, 숙성시켜 돼지족발을 제조하는 방법에 관한 내용이 개시된 바 있다. 또 다른 예로, 대한민국 등록특허 제10-1550246호에는 보이차를 포함하는 육수에 돼지족을 삶아 살균 및 이취를 제거하여 돼지족발을 제조하는 방법에 대한 내용이 개시된 바 있다.In order to solve the above problems, Korean Patent Registration No. 10-1329821 discloses that a fermentation extract of Phellinus linteus is prepared using powder of Phellinus linteus, molokia, ginger, and rice straw, and then put into pig's trotters and aged to produce pig's trotters. Information on a method for producing has been disclosed. As another example, Korean Patent Registration No. 10-1550246 discloses a method for preparing pig's feet by boiling pig's feet in broth containing pu'er tea to sterilize and remove odors.
본 발명에서는 냄새와 이취를 제거하면서도 장기간 보관시에도 쫄깃한 식감과 맛을 유지할 수 있는 제조공정을 개발하였다. In the present invention, a manufacturing process capable of maintaining chewy texture and taste even during long-term storage while removing odors and off-flavors was developed.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위한 것으로, 천연물들을 이용하여 냄새제거 단계와 숙성 단계를 거치고, 사골 베이스의 종물을 사용하여 가열함으로써, 냄새와 이취를 완벽히 제거하면서도 장기간 보관시에도 쫄깃한 식감과 맛을 유지할 수 있는 족발의 제조방법을 제공하는 것을 목적으로 한다. The present invention is to solve the problems of the prior art as described above, by using natural products to go through a deodorization step and an aging step, and by heating using a bone-based species, odors and off-flavors are completely removed, and even when stored for a long time It is an object of the present invention to provide a method for manufacturing pork feet capable of maintaining chewy texture and taste.
상기 목적을 달성하기 위하여, 본 발명은 족발을 삶아 냄새를 제거하는 애벌 삶기 단계; 상기 냄새가 제거된 족발을 숙성하는 숙성 단계; 및 상기 숙성된 족발을 끓인 종물에 투입하고 가열하는 가열 단계;를 포함하는 보관성이 향상된 돼지 족발의 제조방법을 제공한다. In order to achieve the above object, the present invention is a boiling step of boiling pig's feet to remove the smell; Aging step of aging the odor-removed pig's feet; And a heating step of putting the aged pig's feet into the boiled material and heating it; provides a method for producing pig's feet with improved storage stability, including.
이때, 상기 애벌 삶기 단계는, 마늘, 사과 및 은행을 찐 후 다지는 단계; 상기 마늘, 사과 및 은행을 대추 및 말굽버섯 달인 물에 투입하여 애벌 삶기용 혼합액을 제조하는 단계; 상기 혼합액에 족발을 투입한 후 삶는 단계; 및 상기 삶아진 족발을 냉수에 넣고 식히는 단계;를 포함하는 것이 바람직하다. At this time, the step of boiling the seedlings, steaming garlic, apples and ginkgo, then chopping; Injecting the garlic, apple, and ginkgo into jujube and horseshoe mushroom decoction to prepare a mixed solution for boiling the beetles; Adding pig's feet to the mixed solution and then boiling; It is preferable to include; and putting the boiled pig's feet in cold water and cooling them.
그리고, 상기 숙성 단계는, 물에 다진 사과, 누룽지 및 김을 넣고 끊여 점성이 있는 숙성용 혼합물을 제조하는 단계; 상기 숙성용 혼합물에 애벌 삶기된 족발을 넣고 24~48시간 동안 냉장 숙성하는 단계;를 포함하는 것이 바람직하다. In the aging step, preparing a viscous aging mixture by putting chopped apples, scorched rice, and seaweed in water and boiling; It is preferable to include; adding the pre-boiled pig's feet to the aging mixture and refrigerating and aging for 24 to 48 hours.
또한, 상기 가열 단계에서 야채망과 소주를 추가로 투입하는 것이 바람직하며, 상기 야채망은 양파, 대파, 마늘, 생강, 알후추, 월계수잎 및 통계피를 포함하는 것이 바람직하다.In addition, it is preferable to add vegetable nets and soju in the heating step, and the vegetable nets preferably include onions, green onions, garlic, ginger, peppercorns, bay leaves and cinnamon.
그리고, 상기 종물은, 사골육수에 설탕에 절인 매실, 곳감, 생강 및 사과를 넣고 12~24시간 동안 가열하는 1차 가열단계; 및 상기 사골육수에 황기, 당귀, 산수유, 울금, 구자, 계피, 후추, 정향 및 흑마늘을 넣고 24~48시간 동안 가열하는 2차 가열단계;를 통하여 제조될 수 있다. In addition, the first heating step of adding candied plums, persimmons, ginger and apples to beef bone broth and heating for 12 to 24 hours; And a second heating step of adding astragalus, angelica, cornus, turmeric, guja, cinnamon, pepper, cloves, and black garlic to the beef bone broth and heating for 24 to 48 hours.
한편, 상기 목적을 달성하기 위하여, 본 발명은 상기 방법에 의하여 제조된 족발을 제공한다. On the other hand, in order to achieve the above object, the present invention provides pig's feet prepared by the above method.
본 발명의 방법에 따라 제조된 족발은 천연물들을 이용하여 냄새제거 단계와 숙성 단계를 거치고, 사골 베이스의 종물을 사용하여 가열함으로써, 냄새와 이취를 완벽히 제거하면서도 장기간 보관시에도 쫄깃한 식감과 맛을 유지할 수 있다. The pig's feet prepared according to the method of the present invention undergoes a deodorization step and an aging step using natural products, and is heated using a bone-based species to completely remove odors and off-flavors while maintaining chewy texture and taste even during long-term storage. can
도 1은 본 발명의 일 실시예에 따라 제조된 족발의 전족과 후족이다. 1 is a forefoot and a hindfoot of a pig's feet prepared according to an embodiment of the present invention.
이하, 본 발명의 실시예를 참조하여 본 발명을 상세히 설명한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위해 예시적으로 제시한 것일 뿐, 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가지는 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in detail with reference to examples of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .
또한, 달리 정의하지 않는 한, 본 명세서에서 사용되는 모든 기술적 및 과학적 용어는 본 발명이 속하는 기술 분야의 숙련자에 의해 통상적으로 이해되는 바와 동일한 의미를 가지며, 상충되는 경우에는, 정의를 포함하는 본 명세서의 기재가 우선할 것이다. In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.
본 발명의 족발은, 족발을 삶아 냄새를 제거하는 애벌 삶기 단계, 상기 냄새가 제거된 족발을 숙성하는 숙성 단계 및 상기 숙성된 족발을 끓인 종물에 투입하고 가열하는 가열 단계를 통하여 제조된다. 이하 각 단계를 자세히 살펴본다. The pig's feet of the present invention are prepared through a boiling step of boiling the pig's feet to remove the smell, a maturing step of aging the pig's feet from which the odor is removed, and a heating step of putting the aged pig's feet into a boiled liquid and heating it. Each step is described in detail below.
먼저, 상기 애벌 삶기 단계는, 마늘, 사과 및 은행을 찐 후 다지는 단계, 상기 마늘, 사과 및 은행을 대추 및 말굽버섯 달인 물에 투입하여 애벌 삶기용 혼합액을 제조하는 단계, 상기 혼합액에 족발을 투입한 후 삶는 단계 및 상기 삶아진 족발을 냉수에 넣고 식히는 단계를 통하여 이루어지는 것이 바람직하다. First, the step of boiling the sprouts is steaming garlic, apples and ginkgo, then chopping them, preparing a mixture for boiling the sprouts by adding the garlic, apples and ginkgo to jujube and horseshoe mushroom decoction, adding pig's feet to the mixture It is preferable to make it through the step of boiling and then putting the boiled pig's feet in cold water and cooling.
상기 마늘, 사과 및 은행은 족발의 이취를 없애는 역할을 하는 것으로서, 생물을 사용하는 것보다 찐 후 다진 것을 사용하는 것이 이취 제거에 좀 더 효율적이다. 또한 물만 사용하는 것이 아니라 대추와 말굽버섯을 달인 물을 사용함으로써 족발의 저장성이 좋아지고 깊은 맛을 내게 된다. The garlic, apples, and ginkgo serve to remove the off-odor of the pig's feet, and it is more efficient to use minced ones after steaming than to use living things to remove the off-odor. In addition, by using water in which jujubes and horseshoe mushrooms are boiled instead of just water, the storage stability of pig's feet is improved and the taste is deep.
상기 마늘, 사과 및 은행의 양은 대추와 말굽버섯 달인 물 lL당 100g~300g 정도가 사용되는 것이 바람직하며, 이보다 적을 경우 충분한 효과를 내기 어렵고, 너무 많을 경우 첨가량에 비해 효과의 증진이 미비하여 비경제적이다. 상기 마늘, 사과 및 은행의 양은 다양하게 조절할 수 있으며, 일 실시예로 1~2:1~2:1~2의 중량비로 혼합되어 사용될 수 있다. 상기 애벌 삶기는 1~2시간 정도가 적당하며, 식감 유지를 위하여 삶은 후 바로 냉수에 넣고 식히는 과정을 거친다. The amount of garlic, apple, and ginkgo is preferably used in an amount of 100 g to 300 g per lL of jujube and horseshoe mushroom decoction water. If it is less than this, it is difficult to achieve a sufficient effect, and if it is too large, the effect is not improved compared to the amount added, which is uneconomical. am. The amounts of the garlic, apple, and ginkgo may be variously adjusted, and in one embodiment, they may be mixed and used in a weight ratio of 1 to 2:1 to 2:1 to 2. The preliminary boiling is suitable for about 1 to 2 hours, and after boiling to maintain the texture, it is immediately put in cold water and cooled.
상기 애벌 삶기 단계를 거친 족발은 이후 숙성 과정을 거친다. 상기 숙성 단계는, 물에 다진 사과, 누룽지 및 김을 넣고 끊여 점성이 있는 숙성용 혼합물을 제조하는 단계 및 상기 숙성용 혼합물에 애벌 삶기된 족발을 잠기도록 넣고 24~48시간 동안 냉장 숙성하는 단계를 통하여 이루어지는 것이 바람직하다. Pig's feet, which have undergone the preliminary boiling step, are then subjected to a maturation process. The aging step is the step of preparing a viscous aging mixture by putting chopped apples, fried rice, and seaweed in water, and putting the pre-boiled pig's feet in the aging mixture to submerge and refrigerating and aging for 24 to 48 hours. It is preferable to do so through
상기 냉장 숙성 과정을 거치면서 족발은 육질이 질기지 않고 부드러우면서도 탱글한 육질을 가지게 된다. 또한 상기 사과, 누룽지 및 김이 족발에 깊은 풍미와 향을 더하게 된다. 상기 사과, 누룽지 및 김의 양은 다양하게 조절할 수 있으나 일 실시예로 3~4:1~2:1~2의 중량비로 혼합되어 사용될 수 있다. Through the refrigeration aging process, the pig's feet have a soft yet tangled meat quality without being tough. In addition, the apple, fried rice, and steam add deep flavor and aroma to the pig's feet. The amount of apples, scorched rice, and seaweed can be adjusted in various ways, but in one embodiment, they may be mixed and used in a weight ratio of 3 to 4: 1 to 2: 1 to 2.
상기 냉장 숙성 과정을 거친 족발은 마지막으로 끓인 종물에 투입하여 가열하는 가열 단계를 거치게 되며, 상기 가열 단계에서 풍미를 높이고 냄새를 제거하기 위하여 야채망과 소주를 추가로 투입하게 된다. Pig's trotters that have undergone the refrigeration aging process are finally put through a heating step of heating by putting them into a boiled species, and in the heating step, vegetable nets and soju are additionally added to enhance flavor and remove odor.
자세하게는 먼저 종물에 손질된 족발과 야채 망을 넣고 가열하다 종물이 끓으면 족발을 뒤집어 준 후 소주를 넣고 다시 끓여준다. 전체적인 가열 시간은 2~3시간 정도가 바람직하다. In detail, first put the trimmed pig's trotters and vegetable nets in the broth, heat it, and when the meat boils, turn the pig's feet over, add soju, and boil again. The overall heating time is preferably about 2 to 3 hours.
상기 야채망은 양파, 대파, 마늘, 생강, 알후추, 월계수잎 및 통계피를 포함하는 것이 바람직하며, 일 실시예로 양파 4개, 대파 5쪽, 마늘 200g, 알후추 100g, 월계수잎 35g, 통계피 1개의 비율로 혼합할 수 있다. 소주는 족발 10개당 1~2병이 투입되는 것이 바람직하다. The vegetable network preferably includes onion, green onion, garlic, ginger, peppercorns, bay leaves and cinnamon, and in one embodiment, 4 onions, 5 green onions, 200g of garlic, 100g of peppercorns, 35g of bay leaves, It can be mixed in a ratio of 1 part cinnamon. It is preferable to put 1-2 bottles of soju per 10 pig's feet.
한편, 상기 종물은 사골육수에 설탕에 절인 매실, 곳감, 생강, 사과를 넣고 12~24시간 동안 가열하는 1차 가열단계 및 상기 사골육수에 황기, 당귀, 산수유, 울금, 구자, 계피, 후추, 정향 및 흑마늘을 넣고 24~48시간 동안 가열하는 2차 가열단계를 통하여 제조될 수 있다. On the other hand, the species is the first heating step of adding candied plums, persimmons, ginger, and apples to the beef bone broth and heating for 12 to 24 hours, and astragalus, angelica, cornus, turmeric, guja, cinnamon, pepper, It can be prepared through a secondary heating step in which cloves and black garlic are added and heated for 24 to 48 hours.
본 발명의 종물은 사골육수를 베이스로 사용하여 족발이 오랜시간 탱탱함과 식감을 유지하며, 2단계로 천연물들을 첨가하여 가열함으로써 맛과 풍미를 높이면서 저장성 또한 높이는 것을 특징으로 한다. The species of the present invention is characterized in that pork feet maintain elasticity and texture for a long time by using beef bone broth as a base, and by heating by adding natural products in a second step, enhancing taste and flavor while also increasing shelf life.
먼저 1차 가열단계에 투입되는 매실, 곳감, 생강, 사과는 단맛과 감칠맛을 더하기 위한 것으로, 일 실시예로 1~2:1~2:1~2:1~2의 중량 비율로 투입될 수 있다. First, the plums, persimmons, ginger, and apples introduced in the first heating step are for adding sweetness and umami, and in one embodiment, they can be added in a weight ratio of 1 to 2:1 to 2:1 to 2:1 to 2 there is.
이때 단맛의 깊은 맛을 더하고 보존력을 높이기 위하여 벌화분청을 추가로 투입할 수 있다. 상기 벌화분을 가루 형태가 아닌 청 형태로 제조하여 단맛과 점성을 가미하여 사용하는 것이 바람직하며, 구체적으로, 상기 벌화분청은 분쇄한 벌화분, 정백당, 꿀 및 정제수를 3:2~4:1~3:5~7 (벌화분:정백당:꿀:정제수)의 중량비로 혼합하여 벌화분 혼합물을 준비는 단계 및 상기 혼합물을 100~120℃의 온도에서 끊여 청으로 만든 후 식히는 단계를 통하여 제조될 수 있다. At this time, in order to add a deep taste of sweetness and increase preservation power, bee pollen powder may be additionally added. It is preferable to prepare the bee pollen in a blue form rather than a powder form and use it by adding sweetness and viscosity. Specifically, the bee pollen powder is 3: 2 to 4: 1 Preparing a bee pollen mixture by mixing it in a weight ratio of ~3:5~7 (bee pollen: refined sugar: honey: purified water) and cutting the mixture at a temperature of 100 ~ 120 ° C. can
상기 2차 가열단계에 투입되는 황기, 당귀, 산수유, 울금, 구자, 후추, 정향 등의 천연물들은 특유의 냄세를 제거하고 천연방부제로서의 역할을 하는 것으로서, 흑마늘 100중량부에 대하여, 황기 60~100중량부, 당귀 60~100중량부, 산수유 20~50중량부, 울금 20~50중량부, 구자 20~50중량부, 계피 20~50중량부, 후추 20~50중량부, 정향 5~30중량부를 포함하는 것이 바람직하다. Natural products such as astragalus, angelica, cornus oil, turmeric, guja, pepper, and cloves, which are introduced in the second heating step, remove the peculiar smell and serve as natural preservatives. Based on 100 parts by weight of black garlic, astragalus 60-100 Angelica 60-100 parts by weight, Cornus officinalis 20-50 parts by weight, Turmeric 20-50 parts by weight, Guja 20-50 parts by weight, Cinnamon 20-50 parts by weight, Black pepper 20-50 parts by weight, Cloves 5-30 parts by weight It is desirable to include wealth.
또한, 상기 천연물은 초과 5~30 중량부를 추가로 포함할 수 있다. 상기 초과는 생강과에 속하는 열대식물인 초두구의 열매를 말린 것으로서 냄새를 제거할 뿐만 아니라 감칠맛을 높이는 역할을 한다. In addition, the natural product may further include more than 5 to 30 parts by weight. The excess is a dried fruit of chodgu, a tropical plant belonging to the ginger family, which not only removes odor but also enhances the umami taste.
본 발명은 이와 같은 두 단계의 가열 과정을 거쳐 제조된 종물을 씨종물로 사용하여 일정한 맛과 저장성을 구현할 수 있다. 이와 같이 만들어진 종물은 20L당 20~40회 정도 사용될 수 있으며, 맛과 색의 유지를 위하여 새로운 종물이 리필되어 함께 사용될 수 있다. 보통 씨종물과 리필 종물은 3~5:1의 부피 비율로 혼합되어 사용되는 것이 바람직하다. The present invention can implement a certain taste and storability by using the seeds prepared through the two-step heating process as seeds. The species made in this way can be used about 20 to 40 times per 20L, and new species can be refilled and used together to maintain taste and color. Usually, the seed material and the refill material are preferably mixed and used in a volume ratio of 3 to 5:1.
가열 단계까지 거친 족발은 크기가 작은 족발부터 꺼내어 놓고 덜 익은 족발은 계속 뜸들이기를 진행한다. 족발은 약 10~20분 동안 식도록 놔두고 이후엔 아이스박스에 보관한다. 족발을 모두 삶고 나면, 종물에 기름과 찌꺼기가 쌓이게 된다. 기름의 양은 족발 1개당 200ml가량 나오며, 기름을 걷어내고, 불순물과 찌꺼기도 채망으로 걷어낸다. 식은 족발은 일반적인 발골 및 커팅 과정을 거쳐 최종적으로 시식할 수 있도록 준비된다. Pig trotters that have gone through the heating stage are taken out from the smallest size, and the undercooked pig trotters continue to be steamed. Let the trotters cool for about 10 to 20 minutes, then store them in an icebox. After all the pig's feet are boiled, oil and residue accumulate in the meat. The amount of oil is about 200ml per piece of pig's feet, and the oil is removed, and impurities and residues are also removed through a strainer. The cooled pig trotters go through a normal bone-bonding and cutting process and are finally prepared for tasting.
이하, 구체적인 제조예 및 실시예를 통하여 본 발명의 구성 및 그에 따른 효과를 보다 상세히 설명하고자 한다. 그러나, 본 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것이며, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific manufacturing examples and examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.
(제조예) (Manufacture example)
1) 찐 후 다진 마늘, 사과 및 은행을 1:1:1의 중량비율로 혼합하여 대추 및 말굽버섯 달인 물에 투입하여 애벌 삶기용 혼합액을 제조하였다. 상기 혼합액에 족발을 투입한 후 1시간 동안 삶은 후 꺼내 냉수에 넣고 식혔다. 1) After steaming, minced garlic, apples, and ginkgo biloba were mixed in a weight ratio of 1:1:1 and added to jujube and horseshoe mushroom decoction water to prepare a mixed solution for boiling seedlings. After adding the pig's feet to the mixed solution, it was boiled for 1 hour, then taken out and put in cold water to cool.
2) 물에 다진 사과, 누룽지 및 김을 3:2:1의 중량비율로 넣고 끊여 점성이 있는 숙성용 혼합물을 제조하였다. 상기 숙성용 혼합물에 냄세가 제거된 족발을 넣고 24시간 동안 냉장 숙성하였다. 2) A viscous aging mixture was prepared by adding chopped apples, scorched rice, and seaweed to water in a weight ratio of 3:2:1. Pig trotters from which the odor was removed were added to the aging mixture and refrigerated and aged for 24 hours.
3) 사골육수에 설탕에 절인 매실, 곳감, 생강, 사과, 양파, 대파를 1:1:1:1의 중량비율로 넣고 24시간 동안 가열하는 1차 가열한 후, 다시 흑마늘 100중량부에 대하여, 황기 60중량부, 당귀 60중량부, 산수유 20중량부, 울금 20중량부, 구자 20중량부, 계피 20중량부, 후추 20중량부, 정향 10중량부를 넣고 48시간 동안 가열하여 종물을 제조하였다. 3) Add candied plum, persimmon, ginger, apple, onion, and green onion to beef bone broth in a weight ratio of 1: 1: 1: 1, heat for 24 hours, and then black garlic 100 parts by weight , Astragalus 60 parts by weight, Angelica 60 parts by weight, cornus oil 20 parts by weight, turmeric 20 parts by weight, Guja 20 parts by weight, cinnamon 20 parts by weight, black pepper 20 parts by weight, cloves 10 parts by weight were added and heated for 48 hours to prepare seeds. .
4) 제조된 종물을 끊인 후, 냉장 숙성한 족발을 넣고 야채 망을 넣고 가열하였다. 상기 야채 망은 양파 4개, 대파 5쪽, 마늘 200g, 알후추 100g, 월계수잎 35g, 통계피 1개를 포함하였다. 종물이 끓으면 족발을 뒤집어 준 후 소주를 넣고 다시 끓여준다. 소주는 족발 10개당 2병이 투입되었으며, 뒤집어주면서 2시간 동안 끓이되, 족발은 항상 종물에 잠기도록 해주었다. 잘 익은 족발은 꺼내어 김이 빠지도록 식힌 후 잘게 썰어주었다. (도 1)4) After cutting the prepared seed, refrigerated pig feet were added and a vegetable net was added and heated. The vegetable mesh included 4 onions, 5 green onions, 200 g garlic, 100 g peppercorns, 35 g bay leaves, and 1 cinnamon. When the water boils, turn the pork feet over, add soju and boil again. Two bottles of soju were put in for every 10 pig's feet, and it was boiled for 2 hours while turning over, but the pig's feet were always submerged in water. Take out the well-cooked pig's feet, cool them down, and then cut them into small pieces. (Fig. 1)
(실험예) (experimental example)
제조예에서 제조한 족발을 5일 동안 냉장보관하며 맛과 식감이 그대로인지 확인하였다. 확인 결과, 5일 동안 족발의 탱탱한 식감과 맛이 거의 변하지 않음을 확인하였다. The pig's feet prepared in Preparation Example were refrigerated for 5 days, and it was confirmed that the taste and texture were intact. As a result of the confirmation, it was confirmed that the firm texture and taste of the pig's feet hardly changed for 5 days.
본 발명은 상기에서 언급한 바와 같이 바람직한 실시예와 관련하여 설명되었으나, 발명의 기술적 사상은 이에 한정하거나 제한되지 않고, 당업자에 의해 변형되어 다양하게 실시될 수 있음은 물론이다.Although the present invention has been described in relation to the preferred embodiments as mentioned above, the technical spirit of the invention is not limited or limited thereto, and can be modified and implemented in various ways by those skilled in the art, of course.
Claims (5)
상기 애벌 삶기 단계는, 마늘, 사과 및 은행을 찐 후 다지는 단계; 상기 다진 마늘, 사과 및 은행을 대추 및 말굽버섯 달인 물에 투입하여 애벌 삶기용 혼합액을 제조하는 단계; 상기 혼합액에 족발을 투입한 후 삶는 단계; 및 상기 삶아진 족발을 냉수에 넣고 식히는 단계;를 포함하며,
상기 숙성 단계는, 물에 다진 사과, 누룽지 및 김을 넣고 끊여 점성이 있는 숙성용 혼합물을 제조하는 단계; 및 상기 숙성용 혼합물에 애벌 삶기된 족발을 잠기도록 넣고 24~48시간 동안 냉장 숙성하는 단계;를 포함하고,
상기 가열 단계에서 야채망과 소주를 추가로 투입하고, 상기 야채망은 양파, 대파, 마늘, 생강, 알후추, 월계수잎 및 통계피를 포함하며,
상기 종물은, 사골육수에 설탕에 절인 매실, 곳감, 생강 및 사과를 넣고 12~24시간 동안 가열하는 1차 가열단계; 및 상기 사골육수에 황기, 당귀, 산수유, 울금, 구자, 계피, 후추, 정향 및 흑마늘을 넣고 24~48시간 동안 가열하는 2차 가열단계;통하여 제조되는 것을 특징으로 하는 보관성이 향상된 돼지 족발의 제조방법.
A step of boiling the pig's feet to remove the smell; Aging step of aging the odor-removed pig's feet; And a heating step of injecting the aged pig's feet into the boiled species and heating them;
The step of boiling the seedlings is the step of steaming garlic, apples and ginkgo and then chopping them; Injecting the minced garlic, apples, and ginkgo into jujube and horseshoe mushroom decoction to prepare a mixed solution for boiling the larvae; Adding pig's feet to the mixed solution and then boiling; And putting the boiled pig's feet in cold water and cooling them; including,
The aging step may include preparing a viscous aging mixture by putting chopped apples, fried rice, and seaweed in water and boiling; And putting the pre-boiled pig's feet in the aging mixture so as to be submerged and refrigerating for 24 to 48 hours; including,
In the heating step, vegetable nets and soju are additionally added, and the vegetable nets include onions, green onions, garlic, ginger, peppercorns, bay leaves and cinnamon,
The species is a first heating step of adding candied plums, persimmons, ginger and apples to bone broth and heating for 12 to 24 hours; And a secondary heating step of adding astragalus, angelica, cornus oil, turmeric, guja, cinnamon, pepper, cloves and black garlic to the bone broth and heating for 24 to 48 hours; manufacturing method.
Pork trotters with improved storage properties prepared by the method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220093421A KR102518643B1 (en) | 2022-07-27 | 2022-07-27 | Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220093421A KR102518643B1 (en) | 2022-07-27 | 2022-07-27 | Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102518643B1 true KR102518643B1 (en) | 2023-04-06 |
Family
ID=85918099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220093421A KR102518643B1 (en) | 2022-07-27 | 2022-07-27 | Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102518643B1 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101329821B1 (en) | 2011-12-10 | 2013-11-19 | 박창하 | Method manufacture of pork hocks using Sang Hwang mushroom |
| KR101433029B1 (en) * | 2013-06-07 | 2014-08-22 | 현경자 | Manufacturing method of pork hock containing enzyme element and pork hock produced thereby |
| KR101550246B1 (en) | 2014-12-08 | 2015-09-07 | (주)아이비스글로벌 | Manufacturing method of pork hock containing puerh tea leaves and pork hock by using the same |
| KR20160051911A (en) * | 2014-10-20 | 2016-05-12 | 바른창업 주식회사 | Pork hock cooking method using meat stock for pork hock mesh cooking and all sorts of spices |
| KR102180266B1 (en) * | 2020-06-30 | 2020-11-18 | (주)왕선사람들 | Pettitoes using germanium bean-sprouts and manufacturing method thereof |
| KR20210027816A (en) * | 2019-09-03 | 2021-03-11 | (주)자작나무형제들 | Manufacturing method of pork hocks and pork hocks manufactured by the method |
| KR20210048966A (en) * | 2019-10-24 | 2021-05-04 | 전주연 | Chicken Cooking Method |
-
2022
- 2022-07-27 KR KR1020220093421A patent/KR102518643B1/en active IP Right Grant
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101329821B1 (en) | 2011-12-10 | 2013-11-19 | 박창하 | Method manufacture of pork hocks using Sang Hwang mushroom |
| KR101433029B1 (en) * | 2013-06-07 | 2014-08-22 | 현경자 | Manufacturing method of pork hock containing enzyme element and pork hock produced thereby |
| KR20160051911A (en) * | 2014-10-20 | 2016-05-12 | 바른창업 주식회사 | Pork hock cooking method using meat stock for pork hock mesh cooking and all sorts of spices |
| KR101550246B1 (en) | 2014-12-08 | 2015-09-07 | (주)아이비스글로벌 | Manufacturing method of pork hock containing puerh tea leaves and pork hock by using the same |
| KR20210027816A (en) * | 2019-09-03 | 2021-03-11 | (주)자작나무형제들 | Manufacturing method of pork hocks and pork hocks manufactured by the method |
| KR20210048966A (en) * | 2019-10-24 | 2021-05-04 | 전주연 | Chicken Cooking Method |
| KR102180266B1 (en) * | 2020-06-30 | 2020-11-18 | (주)왕선사람들 | Pettitoes using germanium bean-sprouts and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100394538B1 (en) | Sanchae Sundae and Sundae Soup | |
| CN106722640A (en) | A kind of preparation method of lobster shell nutrition soup-stock | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| KR20220002855A (en) | Method for manufacturing yookgeon-mul-naengmyon | |
| KR101952904B1 (en) | Manufacturing method of dried yellow corvina using barley ingredient containing salt mixture and dried yellow corvina thereof | |
| KR101994701B1 (en) | Method for manufacturing Food using Dried meat/fish with herb medicine extract | |
| KR102518643B1 (en) | Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| KR102250774B1 (en) | method of making Cheongyang pepper source | |
| KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
| KR101229959B1 (en) | Preparation method for nuddle using spaghetti squash and the nuddle thereby | |
| KR20240007447A (en) | Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same | |
| KR20210010016A (en) | How to make seasoned chicken feet and seasoned chicken feet manufactured by them | |
| KR102327497B1 (en) | Method for manufacturing pig's feet and pig's feet manufactured by using the same | |
| KR102631176B1 (en) | Manufacturing method of fried Pig's feet and fried Pig's feet manufactured by the method the same | |
| KR102525203B1 (en) | Manufacturing method of the rice for popped rice using shitake mushroom and sarcodon asparatus | |
| KR102594984B1 (en) | Manufacturing method of pork hocks with garlic and pork hocks manufactured by the method | |
| KR100394339B1 (en) | A manufacturing method of instant soup with skate | |
| KR102355098B1 (en) | Pollack sundae with matsutake mushroom ingredient added and manufacturing method thereof | |
| KR20190142860A (en) | Manufacturing Method of Noodle Soup | |
| KR102426773B1 (en) | Roast made of bean sprouts and chinese noodles and manufacturing method for the same | |
| KR102624527B1 (en) | Steamed dishes containing parsnip and manufacturing method thereof | |
| KR102355097B1 (en) | Pollack sundae and its manufacturing method | |
| KR102575998B1 (en) | Method of Manufacturing Food Using Brocoli Sprout and Cau1liflower Galea Outer Leaf | |
| CN107668506A (en) | Instant game Minced Pork Congee with Preserved Egg and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |