KR20000007141A - The manufacturing method of a pork skin processed food - Google Patents
The manufacturing method of a pork skin processed food Download PDFInfo
- Publication number
- KR20000007141A KR20000007141A KR1019990053972A KR19990053972A KR20000007141A KR 20000007141 A KR20000007141 A KR 20000007141A KR 1019990053972 A KR1019990053972 A KR 1019990053972A KR 19990053972 A KR19990053972 A KR 19990053972A KR 20000007141 A KR20000007141 A KR 20000007141A
- Authority
- KR
- South Korea
- Prior art keywords
- pork
- skin
- weight
- pork skin
- water
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 87
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000021067 refined food Nutrition 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 9
- 210000004209 hair Anatomy 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 210000002808 connective tissue Anatomy 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000007920 subcutaneous administration Methods 0.000 claims abstract description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract 2
- 210000003491 skin Anatomy 0.000 claims description 50
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 201000004384 Alopecia Diseases 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 208000024963 hair loss Diseases 0.000 claims description 3
- 230000003676 hair loss Effects 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5422—Collagen
Abstract
Description
본 발명은 돈피가공식품의 제조방법에 관한 것으로, 더욱 상세하게는 비교적 질긴 돈피(돼지비계 껍질)를 식용화하기 위하여 돈피를 가공하는 과정 중에서 돈피를 충분히 삶고 진공 포장하는 단계를 포함함으로서, 가공 완료된 돈피가 질기지 않고 부드러우며 건조하지 않도록 할 수 있도록 하기 위한 것이다.The present invention relates to a method of manufacturing a processed pork skin, and more particularly, including the step of boiled pork vacuum and vacuum packaging in the process of processing the pork skin to edible relatively tough pork skin (pork scaffold shell), This is to ensure that it is not tough, soft and dry.
일반적으로 돈피에는 연골성분과 다량의 철분 그리고 다기능 영양소인 콜라겐성분이 포함되어 있어 동맥경화와 같은 성인병을 예방하는 효과와, 피부미용에 탁월한 효과가 있어 돈피를 식품으로 이용하고자 많은 연구와 개발을 하고 있다.In general, pork skin contains cartilage, a large amount of iron, and collagen, a multifunctional nutrient, which prevents adult diseases such as arteriosclerosis, and has excellent effects on skin care. have.
상기와 같은 돈피를 식용화하는 일반적인 방법으로는 수집된 돼지비계에서 돼지털(돈모)과 피하결체조직, 지방, 육편을 제거하여 돈피를 마련한 뒤에 이 돈피를 깨끗한 물에 세척을 하며, 그 뒤에 이 돈피를 불고기판이나 석쇠에 구워먹거나, 또는 소금, 설탕, 참기름, 간장, 고추장, 화학조미료, 후추, 마늘, 양파 등의 양념에 버무려서 굽거나 삶아서 간식이나 술안주 등으로 이용하고 있다.As a general method of edible pork skin as described above, pig hair (pork hair), subcutaneous connective tissue, fat, and flesh pieces are removed from the collected pig scaffold, and then the pork skin is washed with clean water, followed by the pork skin. It is grilled on a grilled meat plate or grill, or mixed with seasonings such as salt, sugar, sesame oil, soy sauce, red pepper paste, chemical seasoning, pepper, garlic, and onion, and used as a snack or snack.
그러나, 이와 같은 돈피는 돈피 특유의 느끼한 냄세와 뻣뻣하며 질긴 성질을 지니고 있어서, 돈피를 조리하면서 뜨거울 때 바로 먹으면 뻣뻣함이 덜하여 식용으로의 이용이 가능하였으나, 조리하였던 돈피가 일정시간이 경과하여 열기가 식게 되면 돈피의 지방성분이 엉겨붓고 또 습기가 건조되면서 뻣뻣해지면서 질겨지게 되어 먹기가 불편해짐은 물론이고 맛이 떨어지게 되는 폐단을 지니고 있어 널리 이용되지 못하게되는 문제점이 있었다.However, the pork skin has a peculiar smell and the stiff and tough nature of pork skin, so when it is hot while cooking pork skin, it is less stiff and can be used for food, but the cooked pork skin opens after a certain time. When it cools, the fat component of pork skin is entangled and the moisture dries and becomes stiff as it dries, making it uncomfortable to eat as well as having a taste that makes the taste worse.
따라서 본 발명은 상기의 문제점을 해결하기 위하여 비교적 질긴 돈피를 식용화하기 위하여 돈피를 가공하는 과정 중에서 돈피를 충분히 삶아서 부드러워지게 하면서, 가공된 돈피를 진공 포장하여 돈피중의 수분이 증발하지 않아 포장된 돈피가 건조되지 않게 되어 인체에 유용한 영양분을 지니고 있는 돈피를 남녀노소를 불문하고 널리 이용할 수 있도록 한 것을 기술적 과제로 한다.Therefore, in order to solve the above problems, in order to solve the above-mentioned tough pork, the pork is boiled and softened sufficiently during the processing of pork, and the processed pork is vacuum-packed so that the moisture in the pork is not evaporated. The technical task is to make it widely available to all ages, young and old, and donpi, which has nutrients useful to the human body because it is not dried.
상기와 같은 기술적 과제를 실현하기 위한 본 발명은, 돈육가공과정에서 탈모처리에 의하여 표피층이 제거되고 피하결체조직과 지방, 육편이 제거된 돈피를 흐르는 물에 1차로 세척후 탈수건조시키는 돈피세척 및 탈수단계와, 상기 세척 탈수된 돈피의 표면과 이면에 화염을 가하여 잔여털을 제거하고 살균을 하는 불작업단계와, 화염에 그을린 돈피를 흐르는 물에 2차로 세척하는 세척단계와, 세척된 돈피를 물속에 잠기도록 침지시킨 상태에서 100℃에서 3시간 동안 삶아서 살균과 기름기가 제거되게 하면서 육질이 부드러워지게 하는 1차 돈피삶는단계와, 상기 1차 돈피삶는단계에서 삶아진 돈피를 3∼4cm의 크기로 절단하는 돈피절단단계와, 소금 2%중량부, 양파 15%중량부, 마늘 10%중량부, 생강 10%중량부, 대추 10%중량부, 감초 3%중량부, 물 50%중량부를 혼합하여 100℃에서 3시간 동안 삶아서 양념액을 제조하는 양념액 제조단계와, 상기 양념액에 돈피절단단계에서 절단된 돈피가 잠기도록 투입하고 100℃에서 1시간 동안 삶는 2차 돈피삶는단계와, 상기 2차 돈피삶는단계에서 삶아진 돈피를 솥에서 꺼내어 상온에서 송풍기로 2시간동안 건조시키는 냉각단계와, 냉각된 돈피를 진공포장하는 진공포장단계와, 상기 진공포장된 돈피을 100℃의 물에 15∼20분동안 담가서 고온 살균하는 고온수살균단계와, 상기 고온살균된 돈피을 5∼10℃의 물에 15∼20분동안 담가서 저온 살균하는 저온수살균단계로 이루어지는 것을 특징으로 한다.The present invention for realizing the technical problem as described above, pig skin washing to remove the epidermal layer by the hair loss treatment in the pork processing process and dehydrated and dried after first washing in the flowing water to remove the subcutaneous connective tissue and fat, meat pieces and Dehydration step, the non-working step of removing residual hair and sterilizing by applying a flame to the surface and the back of the washed dehydrated pork skin, the second washing step in the flowing water of the flamed pork skin, and the washed pork skin Boiled in water soaked in water for 3 hours at 100 ° C. to sterilize and remove oil, so that the flesh is softened, and the pork boiled in the first boiled stage is 3-4 cm in size. Pork cutting step of cutting with, salt 2% by weight, onion 15% by weight, garlic 10% by weight, ginger 10% by weight, jujube 10% by weight, licorice 3% by weight, water 50% by weight Combined with a seasoning solution manufacturing step to prepare a marinade solution boiled for 3 hours at 100 ℃, the second pork boiled step is put into the marinade to cut the pork cut in the pig skin cutting step and boiled at 100 ℃ for 1 hour; Take the pork boiled in the second step of boiled pork in the pot and dry it for 2 hours in a blower at room temperature, the vacuum packing step for vacuum packing the cooled pork, and the vacuum packed pork in 15 ℃ of water A hot water sterilization step of soaking for 20 minutes for high temperature sterilization and a low temperature sterilization step of soaking the hot sterilized pork skin for 15 to 20 minutes in water of 5 to 10 ° C. for low temperature sterilization.
도 1은 본 발명에 따른 돈피가공식품의 제조방법을 나타내는 공정도이다.1 is a process chart showing a method of manufacturing a processed pork food according to the present invention.
〈도면의 주요 부분에 대한 부호의 설명〉<Explanation of symbols for main parts of drawing>
1 : 돈피세척 및 탈수단계 2 : 불작업단계1: money washing and dehydration stage 2: unworking stage
3 : 세척단계 4 : 1차 돈피삶는단계3: washing step 4: the first step of boiling blood
5 : 돈피절단단계 6 : 양념액 제조단계5: cutting step of the blood 6: manufacturing step of seasoning solution
7 : 2차 돈피삶는단계 8 : 냉각단계7: 2nd step of boiled pork 8: cooling step
9 : 진공포장단계 10 : 고온수살균단계9: vacuum packing step 10: high temperature water sterilization step
11 : 저온수살균단계11: low temperature sterilization step
상기의 목적을 달성하기 위한 본 발명을 첨부된 도면을 참고하여 설명하면 다음과 같다.When explaining the present invention for achieving the above object with reference to the accompanying drawings as follows.
도 1은 본 발명에 따른 돈피가공식품의 제조방법을 나타내는 공정도이다.1 is a process chart showing a method of manufacturing a processed pork food according to the present invention.
먼저, 돈육가공과정에서 탈모처리에 의하여 표피층이 제거되고 피하결체조직과 지방, 육편이 제거된 돈피를 흐르는 물에 1차로 세척후 탈수건조시킨다.(돈피세척 및 탈수단계 : 1)First, during the pork processing, the epidermal layer is removed by hair loss treatment, and subcutaneous connective tissue, fat and flesh are removed from the pork skin, which is first washed with running water and then dehydrated and dried. (Skin cleaning and dehydration step: 1)
그 뒤, 상기 세척 탈수된 돈피의 표면과 이면에 토오치램프 등의 가열기를 이용하여 화염을 가하여 잔여털을 연소시켜 제거하고 고열에 의해 돈피에 붙어 서식하는 각종 세균을 태워서 살균시킨다.(불작업단계 : 2)Thereafter, flames are applied to the surface and the backside of the washed and dehydrated pork skin by using a heater such as a torch lamp to burn and remove residual hairs, and burn and sterilize various bacteria that adhere to the pork skin by high heat. Step: 2)
상기와 같이 화염으로 돈피의 표면과 이면을 그을림에 따라 돈피에 남아 있던 잔여털이 연소된 부분을 긁어내면서 흐르는 물에 2차로 세척을 하며(세척단계 : 3), 상기 세척단계(3)에서 세척된 돈피를 물속에 잠기도록 침지시킨 상태에서 100℃에서 3시간 동안 삶아서 살균과 기름기가 제거되게 하면서 육질이 부드러워지게 하고(1차 돈피삶는단계 : 4), 그 뒤에 상기 1차 돈피삶는단계(4)에서 삶아진 돈피를 식용이 용이 하도록 3∼4cm의 크기로 절단한다.(돈피절단단계 : 5)As you burn the surface and the back of the pig skin with the flame as described above, the remaining hairs left in the pig skin are scraped off while the secondary water is washed (washing step: 3) and washed in the washing step (3). Boil the pork skin for 3 hours while soaking it in water to sterilize and remove oil, so that the meat is tender (1st pork step: 4), and then the first pork step (4) Boiled pork cut to 3-4cm in size to facilitate edible cutting. (Skin cut stage: 5)
상기 돈피절단단계(5) 다음에는 소금 2%중량부, 양파 15%중량부, 마늘 10%중량부, 생강 10%중량부, 대추 10%중량부, 감초 3%중량부, 물 50%중량부를 혼합하여 100℃에서 3시간 동안 삶아서 양념액을 제조한다.(양념액 제조단계 : 6)The pork skin cutting step (5) is followed by salt 2% by weight, onion 15% by weight, garlic 10% by weight, ginger 10% by weight, jujube 10% by weight, licorice 3% by weight, water 50% by weight Mix and boil for 3 hours at 100 ℃ to prepare a seasoning solution. (Spice manufacturing step: 6)
상기와 같이 양념액을 제조한 뒤에는 이 양념액을 커다란 솥에 담고, 이 양념액에 돈피절단단계(5)에서 절단된 돈피가 잠기도록 투입한 상태에서 100℃에서 1시간 동안 삶는다.(2차 돈피삶는단계 : 7)After the seasoning solution is prepared as described above, the seasoning solution is placed in a large pot and boiled for 1 hour at 100 ° C. while the pork skin cut in the pork skin cutting step (5) is submerged. Boiled Steps: 7)
상기 2차 돈피삶는단계(7)에서 삶아지는 돈피는 1차 돈피삶는단계(4)에서 3시간동안 삶아서 불어 있는 상태에서 이렇게 불은 돈피를 돈피절단단계(5)에서 3∼4cm의 크기로 절단되어 있는 상태이기 때문에 돈피의 느슨해진 조직으로 양념이 잘 스며들어 돈피의 맛을 좋게할 수 있게 되는 것이다.In the second step of boiled pork (7), the boiled pork is boiled for 3 hours in the first boiled pork (4) and blown to the size of 3 to 4 cm in the cut of pork (5). Because it is in the state of being, the loose tissue of the donpi will penetrate the seasoning well so that the taste of the donpi can be improved.
그 뒤 상기 2차 돈피삶는단계(7)에서 삶아진 돈피를 솥에서 꺼내어 넓은 금속망으로 제작된 건조대에 올려놓고 상온에서 송풍기를 이용하여 2시간동안 건조시키고(냉각단계 : 8), 상기 냉각단계(8)에서 열기가 식혀진 돈피를 진공포장봉지에 넣어 진공포장을 한다.(진공포장단계 :9)After that, take the boiled pork in the second step (7) from the pot and place it on a drying rack made of a wide metal mesh and dried for 2 hours using a blower at room temperature (cooling step: 8), the cooling step In (8), the piglets cooled by heat are put in a vacuum packaging bag and vacuum packed. (Vacuum packaging step: 9)
상기 진공포장된 돈피는 진공포장봉지의 내부에 삽입되어 포장됨으로 수분의 증발을 막아 적당량의 수분을 유지할 수 있게 되며, 이 상태의 진공포장된 돈피 를 진공포장이 된 상태로 100℃의 물에 넣어 15∼20분동안 담가서 고온 살균하고(고온수살균단계 : 10), 그 뒤에 상기 고온 살균된 돈피을 진공포장이 된 상태로 5∼10℃의 물에 15∼20분동안 담가서 저온 살균하여(저온수살균단계 : 10) 돈피의 제조를 완료한다.The vacuum-packed pork skin is inserted into the vacuum packaging bag and packed to prevent evaporation of moisture to maintain an appropriate amount of water. Put the vacuum-packed pork skin in 100 ° C water in a vacuum-packed state. Soak for 15 to 20 minutes to sterilize at high temperature (hot water sterilization step: 10), and then sterilize the high temperature sterilized pork skin in 5-10 ℃ water for 15 to 20 minutes under vacuum packaging (low temperature water). Sterilization Step: 10) Complete the preparation of pork skin.
상기와 같이 고온살균과 저온살균을 병행하므서 고온에서 서식하는 세균과 저온에서 서식하는 세균을 모두 살균시킬 수 있는 위생적인 효과가 있는 것이다.As described above, since the high temperature sterilization and the low temperature sterilization are performed, there is a hygienic effect capable of sterilizing both the bacteria living at a high temperature and the bacteria living at a low temperature.
이상에서 살펴본 바와 같은 본 발명의 돈피은, 비교적 질긴 돈피를 식용화하기 위하여 돈피를 가공하는 과정 중에서 돈피를 1,2차에 걸쳐 충분히 삶아서 부드러워지게 하는 효과와, 가공된 돈피를 진공 포장하여 수분이 증발되지 않으므로 항상 적당량의 수분을 유지하는 효과가 있어서, 인체에 유용한 영양분을 지니고 있는 돈피를 남녀노소를 불문하고 널리 이용할 수 있게하는 장점을 지니고 있는 것이다.As described above, the pork skin of the present invention has the effect of boiling pork skin softly for 1 to 2 times in the process of processing pork skin to edible relatively strong pork skin, and vacuum packing the processed pork skin to prevent evaporation of moisture. Therefore, there is always the effect of maintaining an appropriate amount of moisture, it has the advantage that can be widely used regardless of age, sex, and pork that has useful nutrients for the human body.
또한, 살균과정이 불작업 단계와 고온수살균단계, 저온수살균단계의 3차례에 걸쳐 이루어지므로 위생적으로 돈피을 식품으로 제조하게 되는 효과가 있는 것이다.In addition, since the sterilization process is carried out three times of the non-working step, high temperature water sterilization step, low temperature water sterilization step, there is an effect of hygienic production of pig skin as food.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990053972A KR20000007141A (en) | 1999-11-30 | 1999-11-30 | The manufacturing method of a pork skin processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990053972A KR20000007141A (en) | 1999-11-30 | 1999-11-30 | The manufacturing method of a pork skin processed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20000007141A true KR20000007141A (en) | 2000-02-07 |
Family
ID=19622801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990053972A KR20000007141A (en) | 1999-11-30 | 1999-11-30 | The manufacturing method of a pork skin processed food |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20000007141A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020079061A (en) * | 2001-04-12 | 2002-10-19 | 권칠준 | Manufacturing method of food using pork skin |
| KR100406653B1 (en) * | 2000-09-09 | 2003-11-21 | 주식회사 상화씨앤엠 | Artificial food of pork |
| KR100413246B1 (en) * | 2002-03-15 | 2004-01-03 | 사명식 | Diet snack using pig skin |
| KR100449918B1 (en) * | 2002-05-08 | 2004-09-24 | 최경학 | A processing method of the ox-leg and ox-head |
| KR100841206B1 (en) * | 2007-03-08 | 2008-06-24 | 남세준 | Making method of collagen food using pig skin |
| WO2011105740A2 (en) * | 2010-02-23 | 2011-09-01 | Kim Jung-Won | Method for preparing gelatin solution from pork rinds |
| WO2011119472A3 (en) * | 2010-03-22 | 2012-04-19 | Bjm Food Technologies Inc. | Controlling contamination on carcasses using flame decontamination |
| KR101310049B1 (en) * | 2011-05-06 | 2013-09-24 | (주)광주식품 | Manufacturing method of boiled pork rind meat using oriental medicine |
| KR20200098928A (en) * | 2019-02-13 | 2020-08-21 | (주)숲풀림식품 | Marinated grilled pik skin processed food and method for manufacturing the same |
| KR20200107240A (en) | 2019-03-07 | 2020-09-16 | 김대식 | Processing method of pig skin and pig skin by the method |
| KR20210114571A (en) | 2020-03-10 | 2021-09-24 | 이경숙 | Pork rind noodles and preparation method thereof |
| KR102651614B1 (en) * | 2023-04-14 | 2024-03-26 | 이순정 | Method of epilatory for pettitoes |
-
1999
- 1999-11-30 KR KR1019990053972A patent/KR20000007141A/en active IP Right Grant
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100406653B1 (en) * | 2000-09-09 | 2003-11-21 | 주식회사 상화씨앤엠 | Artificial food of pork |
| KR20020079061A (en) * | 2001-04-12 | 2002-10-19 | 권칠준 | Manufacturing method of food using pork skin |
| KR100413246B1 (en) * | 2002-03-15 | 2004-01-03 | 사명식 | Diet snack using pig skin |
| KR100449918B1 (en) * | 2002-05-08 | 2004-09-24 | 최경학 | A processing method of the ox-leg and ox-head |
| KR100841206B1 (en) * | 2007-03-08 | 2008-06-24 | 남세준 | Making method of collagen food using pig skin |
| WO2008108590A1 (en) * | 2007-03-08 | 2008-09-12 | Se Joon Nam | Making method of collagen food using pig skin |
| WO2011105740A2 (en) * | 2010-02-23 | 2011-09-01 | Kim Jung-Won | Method for preparing gelatin solution from pork rinds |
| WO2011105740A3 (en) * | 2010-02-23 | 2012-01-12 | Kim Jung-Won | Method for preparing gelatin solution from pork rinds |
| WO2011119472A3 (en) * | 2010-03-22 | 2012-04-19 | Bjm Food Technologies Inc. | Controlling contamination on carcasses using flame decontamination |
| KR101310049B1 (en) * | 2011-05-06 | 2013-09-24 | (주)광주식품 | Manufacturing method of boiled pork rind meat using oriental medicine |
| KR20200098928A (en) * | 2019-02-13 | 2020-08-21 | (주)숲풀림식품 | Marinated grilled pik skin processed food and method for manufacturing the same |
| KR20200107240A (en) | 2019-03-07 | 2020-09-16 | 김대식 | Processing method of pig skin and pig skin by the method |
| KR20210114571A (en) | 2020-03-10 | 2021-09-24 | 이경숙 | Pork rind noodles and preparation method thereof |
| KR102651614B1 (en) * | 2023-04-14 | 2024-03-26 | 이순정 | Method of epilatory for pettitoes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101119227B1 (en) | A beef jerky using environment-friendly beef cattle and it's method | |
| CN101816432A (en) | Preparation method of cow leather food and sheep leather food | |
| KR20000007141A (en) | The manufacturing method of a pork skin processed food | |
| CN104397730B (en) | The preparation method of golden hair sliced beef | |
| KR20000007140A (en) | The manufacturing method of a pork hook processed food | |
| CN103704743A (en) | Salted old chicken | |
| CN103976379A (en) | Processing method of hand-shredded rabbit foodstuff | |
| KR100805737B1 (en) | The frying method of chicken foot and the fried chicken foot | |
| JP2017046681A (en) | Instant chicken ginseng soup formed by smoking processing using quercus acutissima chip and production method thereof | |
| KR102470595B1 (en) | Manufacturing method of boiled squid showing pine needle scent | |
| CN106072287A (en) | A kind of manufacture method of nourishing mutton soup | |
| CN104382074A (en) | Modern production and preservation technology for keeping conventional sauce and bittern flavor of stewed ducks in soy sauce | |
| KR20170132437A (en) | Oriental herb collagen cube for stew and manufacturing method thereof | |
| KR20020008303A (en) | Sundae and process for smoking | |
| CN112089022A (en) | Black pepper beefsteak and processing method thereof | |
| CN111743075A (en) | Method for making sour and hot boned chicken feet | |
| CN109511897A (en) | A kind of ingredient and preparation process that fried beef is dry | |
| CN107279809A (en) | A kind of Guangdong taste roasted goose | |
| CN107232516A (en) | A kind of river taste roasted goose | |
| CN1274545A (en) | Method of processing pig skin into figured food | |
| CN106235081A (en) | The processing method of LIUPUCHA Folium Camelliae sinensis Trionyx sinensis Wiegmann | |
| CN108095055A (en) | Sweet potato, which is prepared, with peony petal boils in a covered pot over a slow fire sub method | |
| KR19990086106A (en) | Method of manufacturing instant foods whose main ingredient is pork skin | |
| CN107692073A (en) | A kind of preparation method of pressed salted duck | |
| KR102425379B1 (en) | Manufacturing Method of Siraegi Gomtang |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| NORF | Unpaid initial registration fee |