KR102555774B1 - Cooking method of seasoned pork neck using sous vide recipe - Google Patents
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- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- 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
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- 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
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Abstract
본 발명은 풍미와 육질의 부드러움을 개선하는 양념과 정밀한 저온숙성과 함께 수비드 조리법을 이용하여 양념 돼지고기 목살을 조리하는 방법에 관한 것이며 조리방법은 칼집가공한 돼지목살을 조미하는 공정, 양념소스와 함께 진공포장하여 저온 숙성하는 공정, 일정온도에서 수비드 처리하는 공정 및 수비드 처리가 완료된 진공포장제품을 칠링하고 칠링된 완제품을 냉동 보관하는 공정으로 이루어진다.
본 발명의 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법은 숙성된 된장분말, 김치분말과 돼지고기의 조미단계와 버블조건 하에서 0℃의 물로 정밀하게 저온숙성하는 공정을 조합하여 양념 돼지고기 목살을 조리하는 것에 의해 육류의 감칠 맛과 풍미 및 부드러움을 극대화하는 특징이 있으며, 진공포장제품으로 냉동보관할 수 있어 즉석제품 및 배달제품으로 유통할 수 있는 장점이 있다.The present invention relates to a method of cooking seasoned pork neck meat using a sous vide recipe with seasoning and precise low-temperature aging to improve flavor and tenderness of meat, the cooking method comprising a process of seasoning cut pork neck meat, seasoning sauce It consists of a process of vacuum-packing and aging at a low temperature, a process of sous vide treatment at a constant temperature, and a process of chilling the vacuum-packed product after the sous vide treatment and freezing the chilled finished product.
The method of cooking seasoned pork neck meat using the sous vide recipe of the present invention combines the seasoning step of aged soybean paste powder, kimchi powder and pork and the process of precisely aging at a low temperature in water at 0 ° C under bubble conditions. It is characterized by maximizing the savory taste, flavor and softness of meat by cooking, and has the advantage of being able to be distributed as an instant product or delivery product as it can be stored frozen as a vacuum-packed product.
Description
본 발명은 양념 돼지고기 목살의 조리방법에 관한 것이며, 구체적으로는 수비드 조리법을 이용하여 양념 돼지고기 목살을 조리하는 방법에 관한 것이다.The present invention relates to a method of cooking seasoned pork neck meat, and more specifically, to a method of cooking seasoned pork neck meat using a sous vide cooking method.
돼지고기는 대표적인 고지방 식품으로 인식되고 있지만 안심, 등심, 목심, 앞다리살, 뒷다리살, 갈비살, 항정살 등은 지방이 적고 단백질과 비타민 등 여러 가지 영양소를 골고루 함유하고 있다.Pork is recognized as a representative high-fat food, but tenderloin, sirloin, neck loin, front leg meat, hind leg meat, ribs, and ribs are low in fat and contain various nutrients such as protein and vitamins.
돼지고기 중 목살은 살과 지방이 적절하게 섞여 있으면서 부드럽고 풍미가 좋아 양념에 재워서 조리한 양념볶음, 양념구이 등으로 많이 조리되고 있지만, 양념에 따라 만족스러운 풍미를 얻을 수 없어 일반 가정에서 직접 만들어 먹는 경우 그 우수한 맛을 느끼기가 어려워 근래에 와서는 가정에서 전부 조리하지 않고 반조리 또는 완전조리 식품을 구입해서 먹거나 배달해 먹는 비중이 증가하고 있다. Among pork necks, meat and fat are properly mixed and are soft and flavorful. It is marinated in seasoning and cooked in stir-fry and seasoned roast. However, it is not possible to obtain a satisfactory flavor depending on the seasoning. In recent years, it is difficult to feel the excellent taste, and in recent years, the proportion of buying and eating semi-cooked or fully cooked food without cooking at home or eating it delivered is increasing.
한편, 수비드(sous vide) 조리법은 진공 또는 밀봉된 봉지에 식재료를 담아 정확한 물 온도를 유지한 채 가열하여 조리하는 요리법으로 한국에 널리 알려진지 얼마 되지 않았으나 진공포장을 통해 조리하기 때문에 비교적 오래 보관할 수 있어 반조리 또는 완전조리 식품을 구입해서 먹거나 배달해 먹는 식생활 변화에 적응하여 수비드(sous vide) 조리법을 이용한 즉석식품이 증가하고 있는 추세이다.On the other hand, the sous vide recipe is a method of heating and cooking food ingredients in a vacuum or sealed bag while maintaining the correct water temperature. It is not long known in Korea. Instant food using a sous vide recipe is on the rise, adapting to the change in eating habits by purchasing and eating or delivering semi-cooked or fully cooked food.
수비드(sous vide) 조리법을 가정에서도 이용되고 있지만 육류, 생선류 등 다양한 식재료를 수비드 조리법으로 조리한 즉석식품이 유통되고 있으며, 선행기술로 예를 들면 특허문헌 1에 닭가슴살을 EM을 이용하여 발효시키는 단계; 발효시킨 닭가슴살을 진공포장한 뒤 59 ~ 61℃의 물에서 1시간 동안 익힌 뒤 분쇄하는 단계; 및 상기 분쇄된 닭가슴살을 현미로 만든 떡반죽 및 견과류와 혼합하여 성형하는 단계를 포함하되;상기 분쇄된 닭가슴살과 현미로 만든 떡반죽은 1:1.1 내지 1:1.3의 중량비로 혼합하는 것을 특징으로 하고, 상기 견과류는 혼합물 총 중량의 10~20 중량%의 비율로 첨가되는 것을 특징으로 하는 닭가슴살 떡의 제조방법을 개시하고 있고, 특허문헌 2에 a) 냉동된 소고기 부채살을 해동하고, 근막 및 지방을 제거하는 단계; b) 상기 a 단계로부터 준비된 소고기 부채살 100 중량부에 대하여 트러플 오일 3 내지 4 중량부, 흑후추 0.05 내지 0.2 중량부 및 로즈마리 0.2 및 0.4 중량부의 조합으로 시즈닝한 후, 진공포장하는 단계; c) 상기 b 단계로부터 준비된 진공포장 원육을 수비드 장치에 넣고, 61℃ 온도를 유지하면서 30분 내지 2시간 동안 수비드 조리 및 숙성하는 단계; d) 상기 c 단계로부터 얻어진 진공포장 수비드 육류를 4℃ 이하의 물에 20 내지 30분간 침지시켜, 수비드 조리된 진공포장 수비드 육류의 내부 온도를 낮추는 쿨링 단계; 및 e) 상기 d 단계로부터 얻은 진공포장 수비드 육류에 와인 및 레몬즙을 스프레이하여 0 내지 4℃ 온도 범위에서 2 내지 4일간 숙성시키는 단계; 를 포함하는, 시즈닝 육류 수비드 제조방법을 개시하고 있다.Although the sous vide recipe is used at home, instant food prepared by cooking various ingredients such as meat and fish with the sous vide recipe is distributed, and as a prior art, for example, patent document 1 uses chicken breast meat using EM fermenting; After vacuum-packing the fermented chicken breast, cooking it in water at 59 to 61 ° C. for 1 hour and grinding it; And mixing the pulverized chicken breast with rice cake dough made of brown rice and nuts and forming it; characterized in that the pulverized chicken breast and rice cake dough made of brown rice are mixed at a weight ratio of 1:1.1 to 1:1.3 And, the nuts are disclosed in the manufacturing method of chicken breast rice cake, characterized in that added in a ratio of 10 to 20% by weight of the total weight of the mixture, Patent Document 2 a) thawing the frozen beef fan meat, Fascia and removing fat; b) Seasoning with a combination of 3 to 4 parts by weight of truffle oil, 0.05 to 0.2 parts by weight of black pepper, and 0.2 to 0.4 parts by weight of rosemary based on 100 parts by weight of beef side meat prepared in step a, followed by vacuum packaging; c) putting the vacuum-packed raw meat prepared in step b in a sous vide apparatus, and cooking and maturing sous vide for 30 minutes to 2 hours while maintaining a temperature of 61 ° C; d) a cooling step of immersing the vacuum-packed sous vide meat obtained in step c in water below 4° C. for 20 to 30 minutes to lower the internal temperature of the sous vide-cooked vacuum-packed sous vide meat; and e) spraying wine and lemon juice on the vacuum-packed sous vide meat obtained from step d and aging it for 2 to 4 days at a temperature range of 0 to 4°C; It discloses a seasoning meat sous vide manufacturing method comprising a.
또 특허문헌 3에는 손질된 돼지목살 170중량부를 로즈마리 5중량부 ,타임 2중량부, 소금 2중량부, 후추 2중량부,올리브 오일 30중량부를 넣고 하루간 마리네이드 해주는 제1단계, 상기 1단계에서 마리네이드 된 돼지목살을 진공포장지에 오일,로즈마리, 타임을 넣어준후 진공포장기로 공기를 빼준 후 냉장으로 1시간정도 보관하는 제2단계, 돼지목살을 미르포와 채소(양파 30중량부, 당근30중량부, 샐러리 20중량부)를 깔고 데미글라스 소스 130중량부, 치킨스톡 100중량부, 레드와인 100중량을 넣고 37분간 조리해 주는 제3단계, 돼지목살을 수비드 기계에 65도씨에서 30분 동안 저온조리를 해준뒤 가열된 팬에 빵가루 30중량부와 견과류 30중량부를 구워서 맛과 색을 내준 뒤 돼지목살 겉면에 입혀줄 더스트를 만들어주는 제4단계 및 수비드로 조리된 돼지목살을 꺼내 상기 4단계에서 만든 더스트를 입혀주어 완성시키는 수비드로 조리된 돼지목살을 개시하고 있다.In addition, in Patent Document 3, 170 parts by weight of trimmed pork neck, 5 parts by weight of rosemary, 2 parts by weight of thyme, 2 parts by weight of salt, 2 parts by weight of pepper, and 30 parts by weight of olive oil are added and marinated for a day. The second step is to put oil, rosemary, and thyme marinated in a vacuum packaging bag, remove the air with a vacuum packaging machine, and store it in a refrigerator for about an hour. 3 parts by weight, 20 parts by weight of celery), 130 parts by weight of demi-glace sauce, 100 parts by weight of chicken stock, and 100 parts by weight of red wine, and cooked for 37 minutes. After cooking at a low temperature for a while, bake 30 parts by weight of bread crumbs and 30 parts by weight of nuts in a heated pan to taste and color. The pork neck meat cooked with sous vide, which is completed by coating the dust made in the step, is disclosed.
본 발명에서 해결하고자 하는 과제는 수비드 조리법을 이용하여 양념 돼지고기 목살을 조리하는 방법의 제공에 관한 것이며, 보다 상세하게는 풍미와 육질의 부드러움을 개선하는 양념과 정밀한 저온숙성과 함께 수비드 조리법을 이용하여 양념 돼지고기 목살을 조리하는 방법의 제공을 목적으로 하는 것이다.The problem to be solved by the present invention relates to the provision of a method of cooking seasoned pork neck meat using a sous vide recipe, and more particularly, a sous vide recipe with seasoning and precise low temperature aging to improve the flavor and tenderness of meat. It is intended to provide a method of cooking seasoned pork neck meat using.
본 발명의 목적을 달성하기 위한 과제의 해결수단으로 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법은 칼집가공한 돼지목살을 조미하는 공정, 양념소스와 함께 진공포장하여 저온 숙성하는 공정, 일정온도에서 수비드 처리하는 공정 및 수비드 처리가 완료된 진공포장제품을 칠링하고 칠링된 완제품을 냉동 보관하는 공정으로 이루어진다. As a means of solving the problem for achieving the object of the present invention, a method of cooking seasoned pork neck using a sous vide recipe includes a process of seasoning cut pork neck, a process of vacuum-packing with seasoning sauce and aging at a low temperature, and a constant temperature It consists of a process of sous vide treatment and a process of chilling the vacuum-packed product after the sous vide treatment and storing the chilled finished product in a refrigerator.
본 발명의 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법에 따른 구체적인 일 실시 형태는 a). 기준에 적합한 원료육인 돼지목살을 선별하여 선정하는 제 1 단계공정, b). 선정된 돼지목살을 일정 크기로 절단한 다음, 칼집가공을 하는 제 2 단계공정, c). 칼집가공된 돼지목살 표면으로 숙성된 된장분말 또는 김치분말을 살포하여 조미하는 제 3 단계공정, d). 조미된 돼지목살을 양념소스와 함께 진공포장지 투입하고 진공포장한 다음 진공포장 제품을 0℃의 물에 투입하고 버블조건에서 24시간 저온숙성하는 제 4 단계공정, e). 숙성이 온료된 진공포장 제품을 72℃에서 2시간 수비드 처리하는 제 5 단계공정 및 f). 수비드 처리가 완료된 진공포장제품을 칠링하여 중심온도가 4℃ 이하로 하강하면 칠링을 완료하고 냉동 보관하는 제 6 단계공정을 포함하는 것으로 이루어진다.A specific embodiment according to the method of cooking seasoned pork neck meat using the sous vide recipe of the present invention is a). The first step of selecting and selecting pork neck, which is the raw meat that meets the standards, b). The second step process of cutting the selected pork neck meat into a certain size and then sheathing it, c). The third step of seasoning by spraying aged soybean paste powder or kimchi powder on the surface of the sheathed pork neck, d). Step 4 of putting the seasoned pork neck meat in vacuum packaging with seasoning sauce and vacuum packaging, then putting the vacuum packaging product into 0℃ water and aging at low temperature for 24 hours under bubble conditions, e). A fifth step of sous vide treatment of the matured vacuum-packed product at 72° C. for 2 hours and f). It consists in including a sixth step of chilling the vacuum-packed product on which the sous vide treatment has been completed, and completing the chilling and storing it in a refrigerator when the center temperature drops below 4 ° C.
본 발명의 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법은 숙성된 된장분말, 김치분말의 조미와 함께 0℃에서 버블조건 하에 저온숙성을 조합하여 양념 돼지고기 목살을 조리하는 것에 의해 육류의 감칠 맛과 풍미 및 부드러움을 극대화하는 특징을 나타낸다.The method of cooking seasoned pork neck meat using the sous vide recipe of the present invention combines seasoning of aged soybean paste powder and kimchi powder with low-temperature aging under bubble conditions at 0 ° C. Characteristics that maximize taste, flavor and smoothness.
상기 버블조건 하에서 0℃의 물에 진공포장 제품을 투입하여 저온숙성하는 공정은 기포를 발생시키는 버블조건에 의해 물을 얼지 않도록하면서 0℃로 유지 및 관리할 수 있으므로 미생물의 증식을 방지할 수 있고, 육류의 감칠 맛과 풍미 및 부드러움을 극대화할 수가 있다.Under the above bubble conditions, the process of low temperature aging by putting vacuum-packed products in 0 ° C water can be maintained and managed at 0 ° C while preventing freezing of water by bubble conditions that generate bubbles, thereby preventing the growth of microorganisms, , It is possible to maximize the savory taste, flavor and tenderness of meat.
본 발명의 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법은 숙성된 된장분말, 김치분말과 돼지고기의 조미단계와 버블조건 하에서 0℃의 물로 정밀하게 저온숙성하는 공정을 조합하여 양념 돼지고기 목살을 조리하는 것에 의해 육류의 감칠 맛과 풍미 및 부드러움을 극대화하는 특징을 나타낸다.The method of cooking seasoned pork neck using the sous vide recipe of the present invention combines the seasoning step of aged soybean paste powder, kimchi powder and pork and the process of precisely aging at low temperature with water at 0 ° C under bubble conditions. By cooking, it shows the characteristics of maximizing the umami, flavor and tenderness of meat.
또 양념 돼지고기 목살의 조리방법은 진공포장된 상태에서 수비드 처리하는 것이므로 포장제품을 비교적 오래 냉동보관할 수 있어 즉석제품 및 배달제품으로 유통할 수 있는 장점이 있다.In addition, since the method of cooking seasoned pork neck is sous vide treatment in a vacuum-packed state, the packaged product can be stored frozen for a relatively long time, which has the advantage of being distributed as an instant product and delivery product.
아래에서는 본 발명에 따른 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법에 대한 실시를 위하여 구체적으로 설명하지만 아래 기재에 의해 본 발명이 한정되는 것은 아니다.The following will be described in detail for the implementation of the method of cooking seasoned pork neck meat using the sous vide recipe according to the present invention, but the present invention is not limited by the description below.
본 발명의 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법은 a). 기준에 적합한 원료육인 돼지목살을 선별하여 선정하는 제 1 단계공정, b). 선정된 돼지목살을 일정 크기로 절단한 다음, 칼집가공을 하는 제 2 단계공정, c). 칼집가공된 돼지목살 표면으로 숙성된 된장분말 또는 김치분말을 살포하여 조미하는 제 3 단계공정, d). 조미된 돼지목살을 양념소스와 함께 진공포장지 투입하고 진공포장한 다음, 진공포장 제품을 0℃의 물에 투입하고 버블조건에서 24시간 저온숙성하는 제 4 단계공정, e). 숙성이 완료된 진공포장 제품을 72℃에서 2시간 수비드 처리하는 제 5 단계공정 및 f). 수비드 처리가 완료된 진공포장제품을 칠링하여 중심온도가 4℃ 이하로 하강하면 칠링을 완료하고 냉동 보관하는 제 6 단계공정을 포함하는 것으로 이루어진다.The method of cooking seasoned pork neck meat using the sous vide recipe of the present invention is a). The first step of selecting and selecting pork neck, which is the raw meat that meets the standards, b). The second step process of cutting the selected pork neck meat into a certain size and then sheathing it, c). The third step of seasoning by spraying aged soybean paste powder or kimchi powder on the surface of the sheathed pork neck, d). Step 4 of putting seasoned pork neck meat with seasoning sauce in vacuum packaging and vacuum packaging, then putting the vacuum packaging product into 0℃ water and aging at low temperature for 24 hours under bubble conditions, e). A fifth step of sous vide treatment of the aged vacuum-packed product at 72° C. for 2 hours and f). It consists in including a sixth step of chilling the vacuum-packed product on which the sous vide treatment has been completed, and completing the chilling and storing it in a refrigerator when the center temperature drops below 4 ° C.
본 발명에 따른 상기 제 1 단계공정 및 제 2 단계공정은 원료육인 돼지목살을 전처리하는 공정이며, 원료육인 돼지목살의 마블링을 체크하여 기준에 적합한 원료육을 선별하고, 일정크기의 조각으로 절단한 다음, 1.5cm 정도의 두께로 칼집가공하여 후속공정에서 조미와 양념소스가 잘 스며들도록 전처리하는 공정으로 이루어진다.The first step and the second step according to the present invention is a step of pre-processing pork neck, which is raw meat, by checking the marbling of pork neck, which is raw meat, selecting raw meat suitable for the standard, cutting it into pieces of a certain size, and then , It consists of a process of sheathing to a thickness of about 1.5cm and pre-treatment so that seasoning and seasoning sauce permeate well in the subsequent process.
본 발명에 따른 상기 제 3단계공정은 칼집가공된 돼지목살을 조미하는 공정이며, 조미료는 숙성된 된장분말 또는 김치분말을 칼집가공된 돼지목살의 표면으로 균일하게 살포하는 것으로 이루어진다.The third step process according to the present invention is a process of seasoning the sheathed pork neck, and the seasoning consists of uniformly spraying aged soybean paste powder or kimchi powder on the surface of the sheathed pork neck.
상기 조미재료인 숙성된 된장분말 또는 김치분말은 돼지고기와 잘 조화되어 돼지고기의 풍미를 향상시키는 조미료이며 특히, 숙성된 된장분말은 단백질을 분해함으로써 아미노산의 증가에 의해 육질을 부드럽게하여 돼지고기 목살의 풍미를 향상시키는 작용을 한다.Aged soybean paste powder or kimchi powder, which is the seasoning material, is a seasoning that harmonizes well with pork and improves the flavor of pork. It acts to improve the flavor of
본 발명에 따른 상기 제 4단계공정은 돼지고기 목살의 풍미를 보다 향상시키기 위하여 저온숙성하는 공정이며, 저온숙성은 조미가 완료된 돼지고기 목살과 양념소스를 내열성 합성수지로 이루어진 진공포장지에 함께 투입하고 진공포장한 다음, 포장된 제품을 0℃의 물에 투입하고 버블조건에서 일정시간, 바람직하게는 24시간 저온숙성하는 것으로 이루어진다.The fourth step process according to the present invention is a process of aging at a low temperature to further improve the flavor of the pork neck, and in the low-temperature aging, the seasoned pork neck and seasoning sauce are put together in a vacuum packaging made of heat-resistant synthetic resin and vacuumed. After packaging, the packaged product is put into water at 0 ° C and aged for a certain period of time, preferably at a low temperature for 24 hours, under bubble conditions.
상압에서의 0℃의 물은 얼기 때문에 원료육이 24시간의 장시간 숙성하는 과정에서 냉동되어 육질의 변질이 있을 수 있으므로 0℃의 물이 얼지 않도록 유지하기 위하여 기포가 발생하는 버블조건에서 숙성하는 것이 본 발명의 특징 중 하나이다. Since water at 0°C at normal pressure freezes, the raw meat may be frozen during the long aging process for 24 hours and the quality of the meat may deteriorate. It is one of the features of the invention.
본 발명에 따른 저온숙성은 일반 냉장조건 하에서 장시간 저온숙성하는 것에 비하여 미생물 증식을 방지할 수 있가 때문에 원료육의 신선도를 3 ~ 5배로 유지할 수 있으므로 저온숙성에 따른 풍미향상 효과를 극대화할 수 있으며, 저온숙성은 버블발생기가 장착되고, 냉각수단 등 온도제어기를 구비한 수조로 이루어진 장치를 이용하여 쉽게 수행할 수 있다.Low-temperature aging according to the present invention can prevent the growth of microorganisms compared to long-term low-temperature aging under general refrigeration conditions, so it can maintain the freshness of raw meat 3 to 5 times, so the flavor enhancement effect of low-temperature aging can be maximized. Aging can be easily performed using a device consisting of a water tank equipped with a bubble generator and equipped with a temperature controller such as a cooling means.
상기 제 4 단계공정에서 돼지고기 목살과 함께 투입되는 양념소스는 불고기 양념소스 또는 바비큐 양념소스 등 다양한 종류의 양념소스를 선택할 수 있으며, 본 발명에서는 본 발명 특유의 맛 내지 풍미를 나타내는 양념소스를 사용하며 그 조성은 돼지고기 목살 100중량부에 대하여, 간양파 5 ~ 5.2중량부, 간마늘 3.4 ~ 3.6중량부, 간대파 5 ~ 5.2중량부, 간생강 0.25 ~ 0.3중량부, 물엿 ~ 8.2중량부, 설탕 6 ~ 6.3중량부, 혼합간장 9.5 ~ 9.8중량부, 참기름 1 ~ 1.2중량부, 바베큐소스 0.5 ~ 0.7중량부, 천연후추 0.13 ~ 0.15중량부 및 카라멜색소 0.42 ~ 0.45중량부로 조성된다.In the fourth step process, various types of seasoning sauce such as bulgogi seasoning sauce or barbecue seasoning sauce can be selected as the seasoning sauce added together with the pork neck meat. 5 ~ 5.2 parts by weight of liver onion, 3.4 ~ 3.6 parts of liver garlic, 5 ~ 5.2 parts of liver leek, 0.25 ~ 0.3 parts of liver ginger, starch syrup ~ 8.2 parts by weight, based on 100 parts by weight of pork neck meat , 6 to 6.3 parts by weight of sugar, 9.5 to 9.8 parts by weight of mixed soy sauce, 1 to 1.2 parts by weight of sesame oil, 0.5 to 0.7 parts by weight of barbecue sauce, 0.13 to 0.15 parts by weight of natural pepper, and 0.42 to 0.45 parts by weight of caramel color.
본 발명에 따른 상기 제 5 단계공정은 저온숙성이 완료된 양념 돼지고기 목살을 수비드 처리에 의해 조리하는 공정이며, 진공포장된 그대로 72℃에서 2시간 수비드 처리하는 것으로 이루어진다.The fifth step process according to the present invention is a process of cooking seasoned pork neck meat that has been aged at a low temperature by sous vide treatment, and consists of sous vide treatment at 72 ° C. for 2 hours as it is vacuum-packed.
상기 제 5 단계공정의 수비드(sous vide) 처리는 내열성 합성수지로 진공으로 밀봉하여 포장된 식재료를 물 온도를 정확하게 유지한 수조에서 가열하여 조리하는 조리법이며, 널리 이용되는 조리법으로 구체적인 설명은 생략한다.The sous vide treatment in the fifth step process is a recipe for cooking by heating food packed in a vacuum sealed with heat-resistant synthetic resin in a water bath that accurately maintains the water temperature, and is a widely used recipe, so detailed descriptions are omitted. .
본 발명에 따른 상기 제 6 단계공정은 수비드 처리가 완료된 진공포장제품을 급냉하여 살균 내지 미생물의 증식을 억제하여 유통 내지 보관과정에 완제품의 변질을 방지하는 공정이며, 일반적으로 완제품의 중심온도를 4℃ 이하로 칠링하는 것으로 이루어지며 널리 알려진 칠링머신으로 제 6 단계공정을 수행할 수 있으며 칠링이 완료된 완제품은 냉동보관한다.The sixth step process according to the present invention is a process of sterilizing or suppressing the proliferation of microorganisms by rapidly cooling the vacuum-packed product that has been subjected to sous vide treatment to prevent deterioration of the finished product during distribution or storage. In general, the central temperature of the finished product is It consists of chilling at 4 ° C or less, and the sixth step process can be performed with a well-known chilling machine, and the finished product after chilling is stored frozen.
본 발명에 따라 수비드 조리된 양념 돼지고기 목살은 진공포장된 상태이므로 완제품을 냉동보관하면서 유통 내지 주문에 의해 배달하여 즉석에서 취식할 수 있으므로 즉석식품으로 적합하다.Since the sous-vide-cooked seasoned pork neck meat according to the present invention is vacuum-packed, it is suitable for instant food because it can be eaten immediately by distribution or delivery by order while keeping the finished product frozen.
이하에서는 <실시예> 및 <시험예>를 통하여 본 발명에 따른 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법을 설명하기로 한다.Hereinafter, a method of cooking seasoned pork neck meat using the sous vide recipe according to the present invention will be described through <Example> and <Test Example>.
<실시예><Example>
1. 원료육의 선별 및 전처리공정(제 1 및 제 2 단계공정)1. Selection and pre-processing of raw meat (1st and 2nd step process)
준비된 원료육 1kg으로부터 마블링을 체크하여 기준에 적합한 돼지고기 목살을 선별하고 목살 100g 단위로 절단한 다음, 1.5㎝ 정도의 간격으로 칼집가공하여 돼지고기 목살을 준비한다. Marbling is checked from 1 kg of prepared raw meat, pork neck meat suitable for the standard is selected, cut into 100 g units of pork neck meat, and then cut at intervals of about 1.5 cm to prepare pork neck meat.
2. 조미 및 저온숙성 공정(제 3 및 제 4 단계공정)2. Seasoning and low-temperature aging process (3rd and 4th step process)
상기 칼집가공한 돼지고기 목살의 표면으로 숙성된 된장 분말을 골고루 살포하여 조미한 후, 조미된 돼지고기 목살과 아래 [표 1]로 나타낸 비율로 조성된 양념소스를 함께 내열성 합성수지 포장봉지에 넣고 진공포장하여 진공포장된 양념 돼지고기 목살을 준비한다. After seasoning by evenly spraying the aged soybean paste powder on the surface of the sheathed pork neck, the seasoned pork neck and the seasoning sauce prepared in the ratio shown in [Table 1] below are put together in a heat-resistant synthetic resin packaging bag and vacuumed. Prepare packaged and vacuum-packed marinated pork neck.
저온숙성을 위하여 미리 준비한 버블발생기가 장착되고, 온도제어기를 구비한 수조에 물을 채우고 온도를 0℃로 조절한 다음, 기포가 발생하는 버블조건에서 상기에서 준비한 진공포장된 양념 돼지고기 목살을 수조에 투입하고 24시간 저온숙성한다.A bubble generator prepared in advance for low-temperature aging is installed, water is filled in a water tank equipped with a temperature controller, the temperature is adjusted to 0 ° C, and the vacuum-packed seasoned pork neck prepared above is placed in a water tank under bubble conditions where bubbles are generated. and aged at a low temperature for 24 hours.
3. 수비드 처리 및 칠링공정(제 5 및 제 6 단계공정)3. Sous vide treatment and chilling process (5th and 6th step process)
상기에서 저온숙성이 완료된 진공포장된 양념 돼지고기 목살을 수비드 머신에 넣고 72℃에서 2시간 수비드 처리한 다음, 칠링머신 넣어 냉각을 하고 진공포장된 양념 돼지고기 목살의 중심온도가 4℃ 이하로 하강하면 칠링을 완료하고 냉동 보관한다. Put the vacuum-packed seasoned pork neck meat that has been aged at a low temperature above into a sous vide machine and treat it for 2 hours at 72 ° C. When descending to , chilling is completed and stored frozen.
<시험예><Test Example>
상기 <실시예>에서 조리된 완료된 진공포장된 양념 돼지고기 목살에 대하여 풍미, 향, 식감 및 기호도에 관한 관능평가를 위해 성인남녀 각 10명씩을 대상으로 하여 평가하고 그 결과를 아래 [표 2]에 나타내었다. 평가방법은 10(아주좋음) ~ 0(아주나쁨)으로 실시하고 평균점수로 나타내었다.[Table 2] shown in The evaluation method was conducted on a scale of 10 (very good) to 0 (very bad) and expressed as an average score.
상기 [표 2에 나타난 바와 같이 본 발명에 따른 수비드조라법으로 조리한 양념 돼지고기 목살에 대한 풍미, 향, 조직감 및 기호도가 남녀 구분 없이 9점 이상으로 우수하게 평가된 것을 확인할 수 있으므로 즉석식품 내지 배달식품으로 적합하는 것을 예상할 수가 있다.As shown in [Table 2, it can be confirmed that the flavor, aroma, texture, and preference of the seasoned pork neck cooked by the sous vide method according to the present invention were evaluated excellently at 9 points or more regardless of gender, so instant food It can be expected that it is suitable for delivery food.
Claims (4)
b). 선정된 돼지목살을 일정한 크기로 절단한 다음, 칼집가공을 하는 제 2 단계공정,
c). 칼집가공된 돼지목살 표면으로 숙성된 된장분말을 살포하여 조미하는 제 3 단계공정,
d). 조미된 돼지목살을 양념소스와 함께 진공포장지 투입하고 진공포장한 다음, 진공포장 제품을 0℃의 물에 투입하고 버블조건에서 24시간 저온숙성하는 제 4 단계공정,
e). 숙성이 완료된 진공포장 제품을 72℃에서 2시간 수비드 처리하는 제 5 단계공정 및
f). 수비드 처리가 완료된 진공포장제품을 칠링하여 중심온도가 4℃ 이하로 하강하면 칠링을 완료하고 냉동 보관하는 제 6 단계공정을 포함하는 것을 특징으로 하는 수비드 조리법을 이용한 양념 돼지고기 목살의 조리방법a). The 1st step process to select and select pork neck, raw meat that meets the standards
b). The second step process of cutting the selected pork neck into a certain size and then sheathing;
c). The third step of seasoning by spraying aged soybean paste powder on the surface of the sheathed pork neck,
d). The fourth step process of putting seasoned pork neck meat with seasoning sauce in vacuum packaging and vacuum packaging, then putting the vacuum packaging product into 0℃ water and aging at a low temperature for 24 hours under bubble conditions,
e). The 5th step process of sous vide treatment of the matured vacuum-packed product at 72 ° C for 2 hours, and
f). A method of cooking seasoned pork neck meat using a sous vide recipe, comprising a sixth step of chilling the vacuum-packed product that has been subjected to sous vide treatment, and completing the chilling when the center temperature decreases to 4 ° C or less and storing it in a refrigerator.
Vacuum-packed sous vide seasoned pork neck, characterized in that produced by the cooking method according to claim 3.
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