KR102616573B1 - Complex Cooking with Boiled Pork Slices, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to a braised pork triad and a method for manufacturing the same by combining boiled pork, seasoned stingray, and seasoned deodeok so that the tastes harmonize well with each other.
The boiled pork samhap according to the present invention removes the unpleasant smell of boiled pork, has excellent gloss and soft taste, and can maintain a moist texture for a long time even after time has elapsed after making the boiled pork. Since it adheres firmly to the surface of deodeok and does not spill, the original taste can be maintained even after making and storing the seasoned deodeok. In addition, the combination of boiled pork, seasoned seafood, and seasoned deodeok, a mountain vegetable, harmonizes the flavor and provides nutrition. You can enjoy well-balanced dishes.

Description

Boiled Pork Slices and Method for Manufacturing the Same {Complex Cooking with Boiled Pork Slices, and Method for Manufacturing the Same}

The present invention relates to a braised pork triad and a method for manufacturing the same by combining boiled pork, seasoned stingray, and seasoned deodeok so that the tastes harmonize well with each other.

In general, Samhap refers to a skate dish made by eating boiled pork and raw skate with kimchi. Recently, it is often used when three different dishes go well together to enhance the taste.

For example, Tofu Samhap, a combination of tofu, boiled pork, and halibut, Chungju Samhap, a combination of boiled pork, seasoned trout, and stewed apples, and Samhapmi-eum, made by boiling mussels, sea cucumber, and beef with glutinous rice and straining it through a sieve; Examples include cockle samhap-grilled clams with internal organs removed, thinly sliced pork neck, and aged kimchi.

Boiled meat is commonly used in these Samhap dishes. Boiled meat is a cooking method in which meat is boiled in water or steamed. Since it is not exposed to high temperature heat during the cooking process, the production of carcinogenic substances is suppressed and fat is removed during the boiling process. Naga has a light taste and is relatively low in calories, making it a food preferred by modern people.

Pork, which is mainly used as boiled meat, is rich in protein and has a higher degree of unsaturated fatty acids than beef. In particular, the content of polyunsaturated fatty acids is 2 to 6 times that of beef, and its taste is comparable to that of other meats. It has a high content of vitamins E, B1, and B2, so it is good for fatigue recovery, removes waste, improves skin elasticity, protects the liver, and is effective in children's growth and development, so it is a widely used food ingredient in cooking.

However, pork has the disadvantage of causing reluctance when consumed due to its unique odor. To solve this problem, conventional methods used to remove the odor of meat by adding herbal medicine, soybean paste, or spices when boiling pork.

For example, in Korean Patent Publication No. 1302878, soyeop, pogonyeong, and ginseng are used to remove unpleasant and bitter smells from pork, goldenrod is used to soften the meat of pork, and goji berries and ginseng are used to soften pork. A method of giving oriental medicine medicinal effects is proposed, and in Korean Patent Publication No. 1807291, Sambaekcho, Tobokryeong, Ohgapi, bamboo shoots, Angelica root, Sansa, Yukjongyong, Rehmannia glutinosa, seaweed, licorice, garlic, dried red pepper, Cheongju, ginger , herbal soy sauce was used to remove unpleasant odors from pork and preserve the juices to prevent the surface from drying out easily. Korean Patent No. 1882458 contains onion, ginger, soy sauce, pepper, brown sugar, cinnamon, sea salt, starch syrup, licorice, A method to remove the unique fishy smell and odor of pork is proposed using coffee, seaweed concentrate, soju, and shiitake mushrooms.

However, if pork is boiled or immersed in water containing herbal medicine, the useful components contained in the herbal medicine evaporate and are lost, or the amount that penetrates into the pork is small and the amount remaining in the water is large, making it inefficient, and the meat juices in the water are lost. It has the disadvantage of leaking out, reducing the nutritional content of pork and deteriorating the unique flavor of pork.

Accordingly, in Korean Patent Publication No. 2501543, radish juice is applied to pork from which blood has been removed, wrapped in pumpkin leaves, first aged under refrigerated conditions, then soaked in a sauce of pineapple juice, kiwi juice, and bitter melon, and secondly aged under refrigerated conditions; The second-aged pork was placed in a pressure cooker along with the broth ingredients of onion, onion skin, apple, whole garlic, ginger, red pepper, green onion, green onion root, coriander root, bay leaf, soybean paste, whole pepper, kelp, and dried shrimp and heated first. A method of steaming in a steamer is proposed.

In the above invention, the radish juice removes the tenderizing action and pork odor, and the pumpkin leaves serve to prevent the sauce from directly contacting the pork, causing excessive tenderizing action and the pork juice from escaping, making the pork soft and smooth. Since the meat is removed and the meat juice does not escape, we can provide boiled pork bossam with improved flavor.

However, if surimi sauce or flavorings, etc. are used excessively to remove the unpleasant smell of pork as described above, the original flavor of the pork will change, and if the boiled pork is exposed to the air, it will harden easily, thus reducing the soft texture of the boiled pork. In order to enjoy it, there is a limitation that boiled pork must be consumed immediately after manufacturing.

The present invention is intended to solve the above problems. It removes odor while maintaining the original flavor of pork, and even after a certain period of time has elapsed after manufacturing the boiled pork samhap, the boiled pork, seasoned stingray, and deodeok that make up the boiled pork samhap are maintained. To provide a method for manufacturing boiled pork samhap in which the flavor of seasoned meat is maintained, and a boiled pork samhap manufactured by this method.

In order to solve the above problem, the present invention includes the steps of immersing pork in water to remove blood and then washing it; Laying one or two or more types of green onions, cut onions, and cut radishes on the bottom of a heating container, placing the washed pork on top, then adding margarine and spices, pouring water, and boiling; Preparing boiled pork by slicing the boiled pork; A step of producing a marinade by mixing minced pork with seasoning and drinking water and subjecting it to primary aging, frying the primary aging product and mixing seasoning for secondary aging, mixing red pepper powder into the secondary aging product, and performing third aging to prepare the marinade. ; Slice the stingray, pickle it, and then ripen it; Washing the aged stingray and removing moisture; Preparing seasoned stingray by adding seasoning and the seasoning sauce to the dried stingray, mixing them, and then aging them; Step of removing and pounding the skin of deodeok; Preparing seasoned deodeok by adding seasoning to the pounded deodeok and mixing them; And it provides a method of manufacturing a boiled pork triad comprising the step of placing the boiled pork, seasoned stingray, and seasoned deodeok in a bowl separately from each other.

At this time, in the washing step, it is preferable to immerse the pork in sugar water with a sugar concentration of 0.5 to 3.0% by volume for 20 to 40 minutes and then wash it.

In addition, in the boiling step, it is preferable to boil by adding 3 to 7 parts by weight of yogurt or 5 to 10 parts by weight of ground pork potatoes to a heating container based on 100 parts by weight of pork.

Additionally, it is preferable to apply cabbage juice to the surface of the shredded pork.

In addition, it is preferable to apply a concentrate of concentrated cabbage juice to the dried stingray, pounded deodeok, or both, then add seasoning and mix.

In addition, the present invention provides boiled pork samhap prepared by the above method.

The boiled pork samhap according to the present invention removes the unpleasant smell of boiled pork, has excellent gloss and soft taste, and can maintain a moist texture for a long time even after time has elapsed after making the boiled pork. Since it binds firmly to the surface of deodeok and does not spill, its original taste can be maintained even after making and storing seasoned vegetables.

In addition, you can enjoy a dish with harmonious flavors and well-balanced nutrition by combining boiled pork (meat), seasoned stingray (seafood), and seasoned deodeok (seaweed).

Figure 1 is a photograph showing the appearance of a boiled pork triangle according to the present invention.

The present invention relates to a braised pork triad prepared by preparing boiled pork, stingray stingray, and deodeok stew and then combining them so that the flavors harmonize well with each other.

First, prepare the boiled pork. Among the pork, front leg meat, neck meat, pork belly, and ogyeopsal can be used, and there is no limitation to the type of pork as long as it can be used for boiled pork.

Cut the pork into 4-8 cm thick pieces, immerse in water to remove blood, and wash with running water. It is preferable to use sugar water as the water for immersing the pork, and mix the pork with a sugar concentration of 0.5-3.0% by volume. It is more preferable to immerse in sugar water for 20 to 40 minutes.

Sugar molecules break the bonds of pork tissue and allow the blood of the pork to quickly escape into the sugar water due to the osmotic pressure phenomenon. If the concentration and immersion time are less than the above, the blood cannot sufficiently escape and the concentration and immersion time are adjusted to the above concentration and immersion time. If it is exceeded, the pork will taste sweet or the texture of the boiled meat will become mushy.

Place one or two or more types of green onions, cut onions, and cut radishes on the bottom of the heating container, place the drained and washed pork skin side down, and then add margarine and spices. Add water and pour enough water to cover the pork, then close the lid and boil.

The green onions, onions, and/or radishes spread on the bottom prevent the pork from burning or sticking and remove meat odor, and the margarine gives the boiled pork a savory taste and soft texture, adds shine, and keeps it moist for a long time. provides.

After boiling the pork, it gradually cools as time passes, and the juices contained in the boiled meat and the moisture that seeped into the pork during the boiling process evaporate due to the temperature of the boiled pork itself, causing the boiled pork to gradually dry out, thereby reducing the texture and taste of the boiled pork. This deteriorates.

Margarine is a product made by solidifying vegetable oil. It is in a liquid state when heated, but remains solid at room temperature. When pork is boiled with margarine and water together, the margarine dissolves and attaches to the surface of the pork, and the boiled pork remains in a constant state. When it cools over time, the margarine attached to the surface solidifies and forms a thin film.

The margarine film prevents the pork's juices and moisture from leaking out, allowing the meat to remain moist for a long time even after boiling it. When the cold boiled pork is heated to consume, the margarine film dissolves, giving it a savory taste and a soft texture. It comes back to life.

However, until the boiled pork cools and the margarine film forms, the meat juice and moisture leak out, so it is necessary to prevent the meat juice and moisture from leaking even before the boiled pork cools. To this end, use yogurt when boiling the pork. It is desirable to add

Yogurt is fermented milk made by fermenting milk with lactic acid bacteria. The casein contained in milk has the property of becoming entangled when in contact with acidic substances, and pork is slightly acidic, so adding yogurt along with margarine when boiling pork Yogurt's casein sticks to the acidic surface of the pork, and margarine binds to the sticky casein. Casein forms a primary film on the surface of the pork, and margarine forms a secondary film as the boiled pork cools.

The casein in yogurt does not dissolve well in water and does not easily dissolve in the juice and moisture of pork, so after boiling pork, the casein film primarily prevents the juice and moisture from leaking out of the meat, and over time, the boiled pork cools down. While cooking, the margarine film prevents the juice and moisture from leaking out of the meat, allowing the boiled pork to remain moist for a long time.

In addition, yogurt has a refreshing flavor, so it removes the unpleasant smell of pork, and the lactic acid bacteria in yogurt help digestion and absorption, inhibit the growth and reproduction of pathogens and harmful bacteria, thereby keeping the intestines healthy, and contain essential minerals such as calcium, magnesium, and phosphorus. Because it is contained in abundance, it has the effect of increasing the functionality of boiled pork.

It is preferable to add 3 to 7 parts by weight of yogurt based on 100 parts by weight of pork, and within the above range, the original flavor of boiled pork is not changed while preventing leakage of juice and moisture from boiled pork.

To further prevent the juice and moisture from leaking out of the boiled pork, you can add ground pork potatoes when boiling the pork.

Pork potatoes contain pectin, and pectin is a water-soluble ingredient that dissolves in water to form a viscous colloidal solution. When ground pork is added to the process of boiling pork, the pectin component of the pork potatoes binds to the surface of the pork, forming pectin. The pectin film forms a film and blocks the outflow or evaporation of the juice and moisture of boiled pork, keeping the meat moist for a long time.

In addition, pork potatoes are rich in inulin, which promotes the secretion of insulin from the pancreas, and are not digested in gastric juice and are broken down into fructose, so they do not increase blood sugar levels and are effective in preventing diabetes. The anthocyanin and polylenol components in potatoes help prevent vascular diseases such as high blood pressure and arteriosclerosis by removing waste products from the blood vessels and lowering cholesterol levels. Pork potatoes contain a large amount of carbohydrates, vitamin C, potassium, iron, minerals, Nutrients such as protein help boost immunity and relieve fatigue.

It is recommended to add 5 to 10 parts by weight of ground pork potatoes based on 100 parts by weight of pork. If it is less than 5 parts by weight, it will not be effective enough in preventing the juice and moisture from leaking from boiled pork, and if it exceeds 15 parts by weight, it may cause abdominal pain or diarrhea. Therefore, it is not desirable.

The above spices include garlic, soybeans, monosodium L-glutamate, herbal medicines, and soy sauces. As herbal medicines, goji berry, licorice, cinnamon, etc. can be used, and as sauces, soybean paste, soy sauce, etc. can be used. Among these, 1 You can select one or two or more types, but you are not limited to the type of spice as long as it removes the unpleasant smell of pork and improves the taste.

It is advisable to boil the pork for 60 to 100 minutes, then stop heating and steam for 5 to 15 minutes with the lid closed. During the steaming, the pork cooks evenly throughout and the moisture is evenly distributed inside the pork. If there is any fine hair remaining on the skin, remove the hair using a razor, etc. and then slice it into 0.5-0.7 cm thick pieces to make boiled pork.

It is best to slice and consume pork immediately after boiling it in terms of taste and nutrition. However, if you package and distribute sliced boiled pork or store the remaining boiled meat after eating and then heat and consume it, a film of margarine and casein is formed on the cut surface of the boiled pork. Since there is no meat juice and moisture leaking or evaporating through the cut surface, the moisture of the boiled meat is reduced.

If the meat is not consumed immediately after cutting, it is advisable to apply cabbage juice extracted from cabbage to the surface of the cut boiled meat to maintain moisture.

Cabbage juice contains water and water-soluble pectin. Sugars such as glucose, sucrose, and fructose; Minerals such as calcium and potassium; various organic acids and vitamins; When cabbage juice is applied to sliced boiled pork, the viscous pectin and sugar components of the cabbage juice bind to the surface of the boiled meat, and while the boiled meat is stored, the moisture in the cabbage juice evaporates, forming a pectin film on the surface of the boiled pork. The pectin film prevents the juice and moisture of the boiled meat from leaking or evaporating, allowing the boiled meat to remain moist for a long time.

In addition, the moisture contained in meat is affected by water retention capacity depending on changes in the pH of the meat. Around pH 5.1 to 5.3, which is the isoelectric point of meat muscle proteins, an attractive force acts between muscle proteins to bind water molecules. The number of active groups in protein molecules that can do this decreases, resulting in a decrease in water holding capacity.

Immediately after slaughter, the pH of livestock is around 6.8-7.0, but over time, the pH changes to around 5.3-5.6, approaching the isoelectric point of the meat muscle protein. Therefore, as time passes after slaughter, the water holding capacity of the meat gradually decreases.

The pH of cabbage juice is around 6.5 to 8.0, so when cabbage juice is applied to boiled pork, the pH of the surface of the boiled pork coated with cabbage juice increases above the isoelectric point, increasing the water-holding capacity of muscle tissue proteins, and as a result, the moisture of the boiled pork and Elasticity is maintained and muscle tissue expands, making the meat soft. In addition, the sugars contained in cabbage juice improve the taste of boiled meat, and the pectin and potassium components help excrete cholesterol and sodium from the human body.

Next, prepare the seasoning sauce for seasoned stingray and seasoned deodeok.

Mix minced pork with one or two or more seasonings selected from sugar, sesame oil, soy sauce, cooking oil, and minced garlic and drinking water, marinate for 100 to 150 minutes, then stir-fry over low heat. When the meat is cooked and moisture appears, heat over high heat. Stir-fry until the moisture disappears.

One type selected from the above stir-fried ingredients such as grated pear, grated onion, chive, minced garlic, sugar, starch syrup, sesame oil, soy sauce, fish sauce, salt, mustard, vinegar, red pepper paste, carbonated beverage, monosodium L-glutamate, alcohol, and sesame seeds, or The seasoning sauce is prepared by mixing two or more types of seasoning and maturing them at room temperature for 40 to 60 hours, then mixing them with red pepper powder and maturing them in refrigerated conditions for at least three days.

Next, prepare seasoned stingray.

The flesh of stingrays is pinkish white, has little fat, and is rich in vitamins, minerals including calcium, nucleic acid, and betaine, and helps children's growth and brain development. It is known to be effective in bone health, prevention of adult diseases, liver health, and diet.

Cut the stingray into pieces with a thickness of 1 to 3 mm in the direction of the grain, then mix the cut stingray with a pickling liquid containing one or two or more of salt, vinegar, makgeolli and sugar, and age at room temperature for 10 to 15 hours. During the process, the bones become soft and the fish meat turns white and hardens, making the texture soft and chewy.

After washing the aged stingray several times with water, sufficiently remove the moisture using a dehydrator. When the moisture is removed using the dehydrator, the stingray flesh clumps up, so break up the clumped parts with your hands.

Add one or two or more seasonings selected from red pepper powder, red pepper paste, soy sauce, malt, ginger powder, garlic, monosodium L-glutamate, carbonated beverage, and starch syrup to the dried stingray, mix with the above seasoning sauce, and store in refrigerated conditions for 1 week. The seasoned stingray is prepared by aging it for more than 25 to 35 days.

Next, prepare seasoned deodeok.

The root part of Deodeok is used. The root of Deodeok contains abundant saponin, so it has a bitter taste and a very strong unique scent. It has effects such as relieving bronchial disease, preventing arteriosclerosis, and regulating blood sugar. It also contains potassium, iron, and It is an alkaline food rich in minerals such as calcium and phosphorus, and when consumed with meat, it has the advantage of neutralizing the acidic components of meat.

After removing the skin of the deodeok, pound it to soak in the seasoning and soften the texture. After removing the skin, do not let it touch water to prevent the water-soluble components of the deodeok from leaking out.

Seasoned deodeok is prepared by mixing the ground deodeok with seasonings such as red pepper powder, red pepper paste, and sugar. The seasoning can be added as needed. If you consume the prepared seasoned deodeok right away, you can enjoy the scent of deodeok, and the seasoned deodeok can be refrigerated. If you ripen it under certain conditions, you can enjoy a soft texture.

However, in the seasoning of stingray and deodeok, the seasoning is bound to the slippery surface of the stingray and the moisture-containing surface of deodeok. However, as time passes after making the seasoned stingray, the seasoning is likely to separate from the stingray and deodeok and separate from each other.

In order to prevent this, it is preferable to apply the concentrate of cabbage juice applied during the production of stewed pork to the dried stingray and/or pounded deodeok, then add seasoning (and seasoning sauce) and mix.

Cabbage juice contains pectin and sugar, and when it is concentrated by heating, it becomes highly viscous as the moisture evaporates and adheres well to the surface of the stingray and deodeok. When seasoning is mixed with it, the seasoning mixes the cabbage juice concentrate on the surface of the stingray and deodeok. Because it binds firmly, the seasoning is prevented from separating from the stingray and deodeok even if it is stored for a long time after making it.

It is more preferable to apply the cabbage juice concentrate, semi-dry it, and then mix it with the seasoning. When the cabbage juice concentrate is semi-dried, it forms a film on the surface of the stingray and deodeok, and the film blocks the stingray and deodeok from the outside air, preventing them from deteriorating. In addition to suppressing the evaporation of moisture inside the stingray and deodeok, the original texture of the stingray and deodeok can be maintained, so the flavor of the stingray and deodeok can be maintained even when stored for a long time.

Even if the cabbage juice concentrate is semi-dried, it can maintain its viscosity, allowing it to bind stingray/deodeok and seasoning. While seasoned stingray/deodeok is stored, it absorbs the moisture contained in the stingray and deodeok and the moisture contained in the seasoning, so it gradually becomes thinner. The effect of semi-dried green onion membranes in cabbage juice concentrate on the texture of seasoned stingray and seasoned deodeok is minimal.

Once the boiled pork, seasoned stingray, and seasoned deodeok are prepared as described above, they are placed together in a separate state in a dish such as a plate to prepare the boiled pork triad.

The boiled pork samhap prepared as above removes the unpleasant odor of the boiled pork and can maintain the original moist texture of the boiled pork even after time has elapsed after manufacturing the boiled pork. The combination of meat, seafood, and wild vegetables harmonizes the flavor and provides nutrition. By supplementing, a synergistic effect can be achieved in terms of taste and nutrition.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples, and test examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be substituted or changed to other equivalent examples without departing from the technical spirit of the present invention. It will be clear to those skilled in the art that the present invention pertains.

<Example 1>

Pork belly was cut into 6 cm thick pieces, soaked in sugar water (3 tablespoons of sugar, 8 liters of water) for 30 minutes to remove blood, and then washed with running water.

Place 500 g of green onions, 700 g of onions cut in half, and 1.2 kg of cut radishes in a pot, then place 6 kg of the washed pork with the skin side down on top of it, then add 2 tablespoons of margarine, 700 g of garlic, and soybeans. Add 50 g, 1 tablespoon L-glutamate sodium, 20 g dried goji berries, 0.2 g licorice, 0.2 g cinnamon, 150 g soybean paste, 210 g soy sauce, pour in 4 liters of water, cover and boil for 80 minutes, then stop heating. and steamed for 10 minutes with the lid on.

Boiled pork was prepared by removing the fine hairs on the boiled pork skin with a razor and cutting it into 0.6 cm thick pieces.

Mix 4 kg of minced pork with 100 g of sugar, 60 g of sesame oil, 120 g of soy sauce, 60 g of cooking oil, 300 g of minced garlic, and 250 g of mineral water, marinate for 2 hours, and stir-fry over low heat. As the meat cooks, moisture appears. Fry it over high heat until the moisture disappears.

The above stir-fried ingredients include 20 kg of grated pear, 20 kg of ground onion, 5 kg of chives, 2.1 kg of minced garlic, 15 kg of sugar, 30 kg of starch syrup, 1.8 liters of sesame oil, 13 liters of soy sauce, 900 ml of fish sauce, 1.6 kg of salt, and 200 g of mustard. , mix 108 ℓ of vinegar, 7 ㎏ of red pepper paste, 90 ℓ of cider, 1 ㎏ of monosodium L-glutamate, 1 ℓ of soju, and 2 ㎏ of roasted sesame seeds and age at room temperature for 2 days, then mix with 20 kg of red pepper powder and age in the refrigerator for 5 days. The seasoning sauce was made by ordering.

The stingray was placed in a fish peeler and 108 kg of peeled stingray wings cut into 2 mm thick pieces in the direction of the grain were mixed with a pickling liquid mixed with 3.2 kg of salt, 1.8 liters of glacial acetic acid, 5.1 liters of makgeolli and 1 kg of sugar and aged at room temperature for 12 hours. , the aged molted stingray wings were washed with water several times, the moisture was sufficiently removed using a dehydrator, and the clumped stingray flesh was removed by hand.

To the aged, peeled stingray wings from which the moisture has been removed, 6 kg of red pepper powder, 6 kg of red pepper paste, 3 ℓ of soy sauce, 50 g of malt powder, 60 g of ginger powder, 2 kg of garlic, 200 g of sodium L-glutamate, 3 ℓ of carbonated beverage, 8 ㎏ of starch syrup. And 10 kg of the above marinade was added, mixed, and aged in the refrigerator for 30 days to prepare seasoned stingray.

After removing the skin of the deodeok and pounding it with a bat, seasoned deodeok was prepared by mixing and mixing 40 kg of pounded deodeok with 2 kg of red pepper powder, 6 kg of red pepper paste, 2 kg of sugar, and 2 kg of the above seasoning sauce.

360 g of the prepared boiled pork, 80 g of seasoned stingray, and 80 g of seasoned deodeok were placed separately on a plate to prepare a boiled pork triad (Figure 1).

<Example 2>

In Example 1, boiled pork samhap was prepared in the same manner as in Example 1, except that 300 g of yogurt and 450 g of ground pork potatoes were added to the pot and boiled when the pork was boiled.

<Example 3>

After preparing cabbage juice by squeezing raw cabbage, boiled pork samhab was prepared in the same manner as in Example 1, except that the cabbage juice was evenly sprayed on the surface of the boiled pork prepared in Example 1.

<Example 4>

The cabbage juice obtained by squeezing raw cabbage was heated and concentrated until the volume was reduced by cutting to prepare a cabbage juice concentrate, and then the cabbage juice concentrate was applied to the aged, peeled stingray wings and pounded deodeok from which the moisture was removed in Example 1. Boiled pork samhap was prepared in the same manner as in Example 1, except that the cabbage juice concentrate was semi-dried in a well-ventilated shaded area and then mixed with seasoning and seasoning sauce.

<Comparative example>

In Example 1, boiled pork samhab was prepared in the same manner as in Example 1, except that margarine was not added when boiling pork, but the remaining spices were added and water was poured and boiled.

<Test Example 1> Measurement of water holding capacity

The boiled pork prepared in Examples 1 to 3 and Comparative Examples were refrigerated for 3 days and then dried under normal pressure at 105°C, slightly higher than the boiling point of water, using a dryer (OF-22GW, Jeotech, Korea), thereby reducing the amount. The water holding capacity was measured using the normal pressure heating and drying method using as the moisture content, and the results are shown in Table 1 below.

Example 4 was the same as Example 1 and was excluded from the test.

* Moisture content (%) = (boiled meat weight before drying - boiled meat weight after drying)/boiled meat weight before drying × 100

Water holding capacity measurement results Moisture content (%) Example 1 49.5 Example 2 50.7 Example 3 51.1 Comparative example 46.4

Overall, the Example had a higher moisture content than the Comparative Example. In Example 1, the margarine added when boiling the meat was dissolved in water and attached to the surface of the pork, and then as the pork cooled, a margarine film was formed on the surface of the pork, causing the pork to dry out. In Example 2, a triple layer of margarine film, yogurt casein film, and pectin film of ground pork potatoes is formed on the surface of the pork to prevent the leakage of meat juice and moisture. In Example 3, it is believed that the pectin contained in cabbage juice forms a film on the surface of the boiled meat, preventing juice and moisture from leaking.

The reason that the moisture content of Example 3 is higher than that of Examples 1 and 2 is that in Examples 1 and 2, margarine, casein, and pectin films were formed on the surface of boiled pork, and then cut, so that no film was formed on the cut surface of the boiled pork. Moisture evaporates through the cut surface, but in Example 3, it is believed that a pectin film was formed on the entire cut boiled pork, preventing moisture from leaking through the cut surface.

Therefore, in order to increase the water holding capacity of boiled pork and keep it moist for a long time, it is desirable to form a film on the surface of boiled pork to prevent the juice and moisture of boiled pork from leaking or evaporating.

<Test Example 2> Measurement of separation degree of seasoning

The degree to which the stingray and deodeok were separated from the seasoning in the seasoned stingray and deodeok seasoned in Examples 1 and 4 was measured and shown in Table 2 below.

The measurements were made on seasoned stingray and seasoned deodeok immediately after manufacturing and 3 days after manufacturing. Each seasoned dish was placed in a metal sieve and allowed to stand for 5 hours. Then, the weight of the seasoning that flowed out through the sieve was measured. was calculated as a percentage of the value divided by the initial weight of the seasoned dish.

Examples 2, 3 and Comparative Examples were the same as Example 1 and were excluded from the test.

Spice separation rate measurement result (%) Immediately after manufacturing 3 days after manufacturing Seasoned Stingray Example 1 6.3 10.5 Example 4 5.8 8.2 Seasoned deodeok Example 1 4.5 5.3 Example 4 4.1 4.7

Looking at Table 2, 3 days after production, the seasoning was separated more than immediately after production, the seasoning of seasoned stingray was separated more than that of seasoned deodeok, and the seasoning separation rate of Example 4 was lower than that of Example 1.

Immediately after manufacturing, the seasoning adheres well to the surface of the stingray and deodeok, but as time passes, the seasoning becomes diluted by the moisture of the stingray and deodeok and gradually flows down. The surface of the stingray is more slippery than that of deodeok, so the seasoning of seasoned stingray is worse than that of seasoned deodeok. The separation rate is high, and when the cabbage juice concentrate is applied to the surface of the stingray and the deodeok as in Example 4 and semi-dried, the seasoning is firmly bound to the surface of the stingray and the deodeok through the semi-dried cabbage juice concentrate, and the seasoning is separated from the surface of the stingray and the deodeok. It is judged that this has been suppressed.

In other words, as time passes after making seasoned stingray and deodeok, the seasoning gradually flows down. When semi-dried cabbage juice concentrate is interposed between the stingray/deodeok and the seasoning, the seasoning binds firmly to the surface of the stingray and deodeok and becomes a seasoning. It can be seen that this separation can be reduced.

<Test Example 3> Sensory test

After storing the prepared boiled pork samhap in the refrigerator for 1 day, the boiled pork was lightly steamed in a steamer and placed on a plate with seasoned stingray and seasoned deodeok to prepare the boiled pork samhap. Five men and women in their 10s to 70s each were prepared. The taste, aroma, texture, and overall preference of the above boiled pork samhap were measured on a 5-point scale for a total of 70 people, and the average values are shown in Table 3 below.

Sensory test results taste incense Texture overall preference Example 1 4.0 3.8 3.9 3.9 Example 2 4.1 4.0 4.0 4.0 Example 3 4.0 3.9 4.2 4.0 Example 4 4.2 3.8 4.0 4.1 Comparative example 3.8 3.7 3.7 3.7 5: very good, 4: good, 3: average, 2: bad, 1: very bad

As shown in Table 3, Example 4 was evaluated as the best for taste, Example 2 for aroma, and Example 3 for texture, but there was no significant difference between the examples, and the examples were better than the comparative examples. It received good reviews.

In Example 2, the refreshing scent of yogurt was added to the boiled meat, removing the unpleasant odor of the pork and giving it a good aroma, and in Example 3, the cabbage juice formed a film on the surface of the boiled meat to block the juice and moisture of the boiled meat from leaking or evaporating. It maintains a moist texture, and in Example 4, it is judged that the taste of seasoned stingray and seasoned deodeok is maintained as it was when it was first used by the seasoning firmly binding to the surface of stingray and deodeok through the viscous cabbage juice concentrate and not flowing down. do.

In the comparative example, margarine was not added when boiling pork, so the savory taste, soft texture, gloss, and moisture of the boiled pork provided by margarine were evaluated as inferior to the example.

In terms of overall preference, the Example was evaluated higher than the Comparative Example, confirming the marketability of the boiled pork samhap according to the present invention.

Claims (7)

Step of immersing pork in water to remove blood and then washing it;
Laying one or two or more types of green onions, cut onions, and cut radishes on the bottom of a heating container, placing the washed pork on top, then adding margarine and spices, pouring water, and boiling;
Preparing boiled pork by slicing the boiled pork;
A step of producing a marinade by mixing minced pork with seasoning and drinking water and subjecting it to primary aging, frying the primary aging product and mixing seasoning for secondary aging, mixing red pepper powder into the secondary aging product, and performing third aging to prepare the marinade. ;
Slice the stingray, pickle it, and then ripen it;
Washing the aged stingray and removing moisture;
Preparing seasoned stingray by adding seasoning and the seasoning sauce to the dried stingray, mixing them, and then aging them;
Step of removing and pounding the skin of deodeok;
Preparing seasoned deodeok by adding seasoning to the pounded deodeok and mixing them; and
A method of producing a boiled pork trifecta comprising the step of placing the boiled pork, seasoned stingray, and seasoned deodeok in a bowl separately from each other. In claim 1,
The washing step is a method of producing a boiled pork samhap, characterized in that the pork is immersed in sugar water with a sugar concentration of 0.5 to 3.0% by volume for 20 to 40 minutes and then washed. In claim 1,
A method of producing a boiled pork samhap, characterized in that 3 to 7 parts by weight of yogurt based on 100 parts by weight of pork is added to a heating container in the boiling step and boiled. In claim 1,
A method of producing a boiled pork triad, characterized in that 5 to 10 parts by weight of ground pork potatoes based on 100 parts by weight of pork are added to a heating container in the boiling step and boiled. In claim 1,
A method of manufacturing a stewed pork samhap, characterized in that cabbage juice is applied to the surface of the shredded boiled pork. In claim 1,
A method of producing a boiled pork samhap, characterized in that a concentrate of concentrated cabbage juice is applied to the dried stingray, pounded deodeok, or both, and then mixed with seasoning. Boiled pork samhab manufactured by the method of any one of claims 1 to 6.