KR102533110B1 - Manufacturing method of cooked pork - Google Patents

Abstract

The present invention relates to a method of producing boiled pork, in which the boiled pork is boiled with a minimum amount of water input during production, so that the boiled pork is produced while maintaining nutrition of whole pork belly, more specifically comprising the steps of: 1) inputting prepared raw ingredients into a cooking vessel; 2) placing whole pork belly on top of the input raw ingredients and adding additional ingredients; and 3) heating the cooking vessel over high heat for 5 to 7 minutes and then boiling the same again over low heat for 50 to 60 minutes, wherein in the step 1), raw ingredients must be at least one of whole garlic, green onion, and onion, the onion is sliced into a predetermined thickness and placed on a bottom surface of the cooking vessel such that the whole pork belly does not come into direct contact with the bottom surface of the cooking vessel, and the green onion is cut into a predetermined length, placed on top of the slid onion, and heated.

Description

Meat manufacturing method that minimizes the amount of water used during cooking {Manufacturing method of cooked pork}

The present invention relates to a method for producing meat that can be prepared while maintaining the nutrition of whole pork belly, which is pork, by boiling the meat with a minimum amount of water input during production.

In general, meat is easy to eat and clean, so many people enjoy eating it, but pork has the disadvantage of smelling a lot when boiled or steamed due to its nature and easily hardening in the air.

As a means to solve this problem, the most common way to prevent the smell of pork meat is to put herbal medicines together when boiling pork, and according to Korean Patent No. 369297, "Ssam using pork" Methods for preparing meat by adding various herbal medicines to “Korean Patent Publication No. 2013-0039258,” including “Cooking Method of Pork and Sauce,” are proposed.

However, there is a limit to capturing the unique fishy smell of pork, and the problem of hardening the surface in a short time cannot be solved.

In order to solve the above-mentioned problems in the prior art, Korean Patent No. 1807291 has been disclosed as another prior art. In order to provide a method for manufacturing meat using herbal medicines that completely eliminates the smell and does not dry the juice or harden the surface for a long time, 50-65g of Sambaekcho, 15-25g of Tobokryeong, 25-35g of Ogapi, 5-12g of killi, Angelica 3~7g, hawthorn 8~12g, meat 7~14g, succulent rehmannia 8~12g, excess 2~8g, licorice 20~30g, garlic 5~15g, dried red pepper 10~30g, rice wine 25~40ml, ginger 10~20g, The process of heating 400-550ml of herbal soy sauce and 800-1400ml of water at high and medium heat for 1 hour 30 minutes to 2 hours 20 minutes to complete the drug broth, and adding 2 to 5kg of pork to the drug broth and boiling it at room temperature for 20 to 25 minutes. A process of aging for a period of time, a process of wrapping the aged pork in parchment paper, putting it in an oven, and heating it at a low temperature for 4 to 6 hours to bake, a process of removing oil from the grilled pork in a steamer for cooking, and soy sauce 450 in a cauldron There is a known manufacturing method for catching the smell of pork that occurs when preparing meat through a process of adding ~550ml and heating it for 10 to 20 minutes over low heat.

However, the prior art described above has a very complicated process and uses a large amount of expensive herbal medicines, so if a disruption occurs in the supply of each herbal medicine, it is difficult to manufacture itself, and the problem of cost increase is also accompanied.

Domestic Patent No. 369297 (Publication date: 2003.01.24.) Domestic Patent Publication No. 2013-0039258 (published date: 2013.04.19.) Domestic Patent No. 1807291 (Announcement date: 2017.12.08.)

In order to solve the above-mentioned conventional problems, the present invention minimizes the use of water for preparing pork meat and minimizes the occurrence of waste occurring in the process of boiling pork, but destroys nutrients generated in the process of boiling The purpose is to provide a method for manufacturing meat that is advantageous for price competition by preventing and removing miscellaneous nae without using herbal medicine.

In order to solve the above-mentioned technical problem, the meat manufacturing method for minimizing the amount of water used during cooking according to the present invention includes the steps of 1) putting the prepared base material into a cooking container, and 2) putting pork belly on top of the input base material and adding additional ingredients, and 3) heating the cooking vessel over high heat for 5 to 7 minutes, and then boiling again over low heat for 50 to 60 minutes. Onion, which is at least one of the onion ingredients, is slid to a predetermined thickness and laid on the bottom of the cooking vessel so that the pork belly does not directly face the bottom of the cooking vessel, and the green onion is cut to a predetermined length and the onion is slid. It is characterized in that it is placed on top and heated.

In addition, in step 2), the additional material is a food ingredient containing at least one of green onion root, ginger, whole pepper, bay leaf, and fish broth, but the resulting broth is 13 to 15 parts by weight of fish broth based on 100 parts by weight of whole pork belly. it is desirable

In addition, the resulting broth is prepared by a) trimming the flounder, b) preparing white mirpua using a cooking pot, then adding the trimmed flounder and frying it together, c) adding white wine to the cooking pot, Preparing seasoning boiled over high heat, d) adding water to the prepared seasoning and boiling it until it becomes shimmering, and e) removing foreign substances derived from the seasoning under shimmering and then adding lemon juice. and f) filtering out the ingredients from the seasoning to obtain clear fish broth.

In addition, the time taken from the start of step c) to the end of step e) is preferably within 30 to 40 minutes.

According to the present invention, unlike the prior art, pork meat is boiled by using water generated during heating of additional ingredients and base materials containing a small amount of fish broth without inputting a large amount of water to boil pork belly. It allows the nutrition of the fish to exist as it is without being destroyed or lost, and at the same time, the effect of creating a rich taste by fish broth is realized.

1 is a flow chart showing a meat manufacturing method that minimizes the amount of water used during cooking according to the present invention.
Figure 2 is a flow chart for producing fish broth for the meat manufacturing method for minimizing the amount of water input during cooking according to the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Hereinafter, with reference to the accompanying drawings, a meat production method (hereinafter, simply referred to as 'pork meat production method') that minimizes the amount of water used during cooking according to the present invention will be described in detail.

Prior to the description, the meaning of 'strong fire' and 'low fire' described below refers to a state in which the strength of a gas fire is raised to the maximum value based on a normal gas stove, and refers to a state in which the intensity is lowered to the minimum as 'low fire'. let it do

First, as shown in the flowchart shown in FIG. 1, the meat manufacturing method (1) according to the present invention is largely 1) putting the prepared base material into a cooking container (S10), 2) putting pork belly on top of the input base material and adding additional ingredients (S20), 3) heating the cooking container over high heat for 5 to 7 minutes, and then boiling again over low heat for 50 to 60 minutes (S30).

In more detail based on the above flow chart, the cook puts the base material prepared for the execution of step 1) into the cooking container.

Here, the base material includes green onions and onions. In particular, the onion is laid out on the bottom surface of the cooking vessel and cut into slices to have a predetermined thickness so that the surface of the whole pork belly does not face the bottom surface of the cooking vessel. , Green onions are cut into lengths of about 8 to 10 cm and put together to finish step 1).

Then, in order to execute step 2), the cook puts the whole pork belly on the onion spread on the bottom of the cooking vessel and adds additional ingredients.

Here, the additional ingredients include at least one of green onion root, ginger, whole pepper, bay leaf, and fish broth, and in particular, fish broth using a trimmed flatfish with bones is used as the resulting broth.

At this time, it is preferable to input 13 to 15 parts by weight of fish broth with respect to 100 parts by weight of whole pork belly, and the reason is that along with the additional ingredients added together, it removes the unique odor of whole pork belly, which is pork, and at the same time, fish This is to bring out the flavor of the meat by the broth as much as possible.

On the other hand, the fish broth in the present invention, as shown in the flow chart shown in Figure 2, a) trimming the flounder (S100), b) preparing white mirpua using a cooking pot, and then putting the trimmed flounder into Stir-frying together (S200), c) preparing the seasoning boiled over high heat after adding white wine to the cooking pot (S300), d) adding water to the prepared seasoning and boiling it until it becomes simmering (S400) , e) after removing foreign substances derived from the seasoning in the shimmering state, adding lemon juice (S500) and f) filtering out the seasoning from the seasoning to obtain clear fish broth (S600) .

To explain this in more detail, for step a), the cook cuts all the fins present in the flatfish with bones with scissors, etc., and then soaks in cold water for a certain period of time to remove the blood present in the flounder.

Here, the time to remove the blood for the flounder is not limited to having a differentiated time depending on the input amount or condition of the flounder, but is usually soaked in cold water for 1 to 3 hours to remove blood.

When step a) is finished, the cook executes step b), which prepares mirepoir using a cooking pot, then puts the trimmed flatfish into the corresponding cooking pot and stir-fries them together.

Here, Mirepoix is a type of seasoning to realize the effect of further enhancing the flavor of the meat, and ingredients including onions, celery, green onions and mushrooms are prepared for the preparation of such mirepoix.

Among the prepared ingredients, the cook cuts the button mushrooms into thin slides, but prepares the other ingredients by slicing them.

At this time, the core part of the celery and green onion is discarded and used, but in particular, only the white part of the upper part of the green onion is used to make white mirpia, and after washing the surface of the button mushroom in lukewarm water, It is preferable to remove the skin and cut only the inner kernels with a slide.

When the above ingredients are finished, the cook spreads butter on a heated cooking pot, puts the trimmed flounder together with the trimmed ingredients, and stir-fries them together over high heat to finish step b).

Then, for the execution of step c), the cook puts white wine into the cooking pot in which the ingredients and flounder are stir-fried, and boils it over high heat to obtain seasoning. Here, the input amount of white wine is It is put in an amount sufficient to fully submerge the fish and flounder, and is boiled over high heat for a certain amount of time.

Accordingly, it is possible to obtain white mirpoi from which the fishy smell of flounder caused by white wine has been removed.

When step c) is finished, the cook puts the same amount of water as the input amount of white wine into the boiled down seasoning, then performs the second boil-down by high heat, and when the water starts to boil during the boil-down process, simmering Step d) of changing to low payment so that the state can be maintained is executed.

After that, in step d), foreign substances including bubbles derived from the surface of the seasoning in the shimmering state are removed. When the foreign substances do not occur, lemon juice is added in step e) to give white mirpua a refreshing taste. allow this to be triggered.

Finally, when the lemon juice is added, the preparation of the fish broth is completed by finishing step f) of filtering out the raw ingredients and flounder contained in the seasoning so that only clear fish broth exists.

At this time, it is preferable to prevent the unique taste of each ingredient from evaporating by making the time taken from step e) to step f) within 30 to 40 minutes.

When the step 2) of the present invention, in which the whole pork belly is put into the cooking container along with the additional ingredients including the fish broth by the flow as described above, is completed, the last step 3) heats the corresponding cooking container over high heat for 5 to 7 minutes. After that, boil again for 50 to 60 minutes on low heat to implement the step of completing the meat.

Here, the reason why the whole pork belly is heated by dividing it into high and low heat is that the fish broth among the additional ingredients put into the cooking container in the first high fire is sufficiently heated and evaporated sufficiently inside the cooking container blocked by the cover to sufficiently permeate other ingredients such as vegetables. This is to secure the amount of water needed to boil pork belly as a large amount of water seeps out from the vegetables. After changing to low heat, only the amount of water generated inside the cooking container (including some of the fish broth) can sufficiently boil the pork belly. to secure the time available.

As described above, the meat manufacturing method (1) according to the present invention is different from the prior art when heating additional ingredients and base materials containing a small amount of fish broth without inputting a large amount of water for boiling whole pork belly. Because it is boiled using the generated water, the nutrition of pork is not destroyed or lost and exists as it is, and at the same time, the effect of creating a rich taste by fish broth is realized.

As described above, the present invention has been described by specific details such as specific components and limited embodiments and drawings, but these are provided to help a more general understanding of the present invention, and the present invention is not limited to the above embodiments. , Those skilled in the art in the field to which the present invention belongs can make various modifications and variations from these descriptions.

Therefore, the spirit of the present invention should not be limited to the described embodiments, and it will be said that not only the claims to be described later, but also all modifications equivalent or equivalent to these claims belong to the scope of the present invention. .

1: Meat manufacturing method that minimizes the amount of water used during cooking according to the present invention

Claims (5)

1) putting the prepared base material into a cooking container;
2) placing pork belly on top of the input base material and adding additional ingredients; and
3) heating the cooking vessel over high heat for 5 to 7 minutes, then boiling again over low heat for 50 to 60 minutes;
In step 1), the base material is at least one of whole garlic, green onion, and onion, but the onion is slid to a predetermined thickness so that the whole pork belly does not directly face the bottom of the cooking vessel. Lay it on the bottom surface of the cooking vessel. , The green onion is cut into a predetermined length and placed on top of the slid onion and heated,
In step 2), the additional ingredient is fish broth,
Fish broth is added in 13 to 15 parts by weight of fish broth based on 100 parts by weight of whole pork belly, but the production of fish broth,
a) trimming the flounder, b) preparing white mirpua using a cooking pot, then adding the trimmed flounder and frying it together, c) adding white wine to the cooking pot, seasoning boiled over high heat step of preparing, d) adding water to the prepared seasoning and boiling it until it is shimmering, e) removing foreign substances derived from the seasoning in the shimmering state, and then adding lemon juice and f) seasoning A meat manufacturing method that minimizes the amount of water used during cooking, comprising the step of filtering out the ingredients to obtain clear fish broth.
According to claim 1,
In step 2), the additional material is
A meat manufacturing method that minimizes the amount of water used during cooking, characterized in that the ingredient further contains at least one of green onion roots, ginger, whole pepper and bay leaves.
delete delete According to claim 1,
Meat manufacturing method for minimizing the amount of water used during cooking, characterized in that the time taken from the step c) to the end of the step e) is within 30 to 40 minutes.

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