KR20020080847A - pettitoes treatment a means - Google Patents
pettitoes treatment a means Download PDFInfo
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- KR20020080847A KR20020080847A KR1020010020687A KR20010020687A KR20020080847A KR 20020080847 A KR20020080847 A KR 20020080847A KR 1020010020687 A KR1020010020687 A KR 1020010020687A KR 20010020687 A KR20010020687 A KR 20010020687A KR 20020080847 A KR20020080847 A KR 20020080847A
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- South Korea
- Prior art keywords
- feet
- pig
- pork
- size
- cooling
- Prior art date
Links
- 238000000034 method Methods 0.000 claims abstract description 11
- 108010010803 Gelatin Proteins 0.000 claims abstract description 8
- 239000008273 gelatin Substances 0.000 claims abstract description 8
- 229920000159 gelatin Polymers 0.000 claims abstract description 8
- 235000019322 gelatine Nutrition 0.000 claims abstract description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 238000003825 pressing Methods 0.000 claims abstract description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000008216 herbs Nutrition 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 abstract description 9
- 238000005406 washing Methods 0.000 abstract description 5
- 238000007493 shaping process Methods 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 210000004124 hock Anatomy 0.000 abstract 4
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 229940010454 licorice Drugs 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000015143 herbs and spices Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/16—Extrusion
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 족발의 모양을 다양하게 성형하는 가공방법에 관한 것으로 보다 구체적으로는 족발의모양을 바꾸어 성형하고 취식이 편리한 크기로 성형하여 취식이 편리하게 함과 동시에 취향에 따라 양념류 및 족발의 껍질을 형성하는 젤라틴 성분을 가감하여 기호에 맞는 족발의 제조방법에 관한 것이다.The present invention relates to a processing method for forming a variety of shapes of pig feet, more specifically, by changing the shape of the pig feet and molding to a convenient size for eating and eating and at the same time convenient to eat the shells of spices and pig feet according to taste The present invention relates to a method for producing jokbal suitable for taste by adding or subtracting a gelatin component to be formed.
일반적으로 족발은 돼지의 발을 지칭하는 것으로 돼지고기는 중금속을 제거하는 작용을 하는 것으로 알려져 있으며 고기는 단백질이 그 주요성분이고 껍질과 힘줄은 젤라틴을 그 주요 성분으로 하고 있으며 젤라틴은 가열하면 조직이 활성화 되어 연질의 젤형태로 존재하며 이를 냉각하면 응고되는 성질이 있으며 본 발명은 젤라틴 성분을 이용하여 족발의 살속으로 스며들게 하여 모양을 성형하고 세절하여 취식이 편리하게 한것이다In general, pig's feet refer to pig's feet, and pork is known to remove heavy metals. Meat contains protein as its main ingredient, and skin and tendons contain gelatin as its main ingredient. It is activated and exists in the form of soft gel and has the property of cooling when it is cooled. The present invention is to infiltrate into the flesh of the hogfoot using gelatinous ingredients to shape and cut the food for convenient eating.
인체를 구성하는 관절,연골 힘줄등 많은 조직의 주요성분이 젤라틴이며 이것은 인체에서 합성하지 못함으로 외부에서 직접 섭취하여야 하며 족발은 상기 단백질 및 젤라틴의 공급을 위한 주요 음식물이다.The main component of many tissues, such as joints, cartilage tendons, etc. that make up the human body is gelatin, which cannot be synthesized in the human body and should be taken directly from the outside, and the hog foot is the main food for the supply of the protein and gelatin.
종래의 족발의 가공방법으로는 생족발의 표면에 털을 제거후에 찬물에서 10시간 담구어 생족발이 함유하고 있는 피를 제거하고 이를 끓는물에 담아 잔류하는응고된 피와 이물질을 제거하여 찬물에 세척하고 이를 대파,양파,마늘,생강,소금,간장,다시마,등을 포함하는 양념류와 천궁,계피,감초와 같은 한약제를 첨가한 끓는물에 2시간정도 삶아서 자연건조하여 가공된 족발을 얻을수 있으며 건조된 족발의 살을 뼈에서 발라내어 각종야체와 함께 취식하는 것이 일반적인 취식방법이다.In the conventional method of processing hog feet, after removing the hair on the surface of raw hog feet, soak it in cold water for 10 hours to remove the blood contained in raw hog feet, and put it in boiling water to remove the remaining coagulated blood and foreign substances in cold water. Wash it and boil it for 2 hours in boiling water with medicinal herbs such as leek, onion, garlic, ginger, salt, soy sauce, kelp, and Chinese medicine such as cheongung, cinnamon and licorice. It is common eating method to dry dried jokbal meat from bones and eat them with various vegetables.
그러나 상기와 같이 가공된 족발은 족발의 살과 껍질로 구분되어 있음으로 족발의 뼈를 발라내면 쉽게 살에서 껍질이 떨어지게되어 살이 부스러지게 됨으로 취식이 불편하고 기호에 따라 살과 껍질를 구분하여 취식하게 되는결점이 있었다.However, the processed pig feet are divided into the flesh and skin of the pig feet, so if you apply the bones of the pig feet, the skin is easily peeled off and the flesh is broken. There was a flaw.
또한 취식 방법과 같이 단순히 족발의 살을 뼈에서 발라내어 취식하는 것은 돼지의 사육형태 즉 근래에는 많은 개선이 있으나 종래의 불결한 사육시설 및 불결한 돼지의 이미지 특히 돼지의 발이라는 특정부위를 재료로 사용한 음식물로서의 족발은 식품으로서의 우수한 성분을 포함하고 있음에도 불구하고 비위가 약한 사람이나 여성 및 어린이 등은 근래에는 기피하고 있는 식품이다.In addition, the method of eating pig meat by simply removing the meat from the bones, such as the eating method, has many improvements in recent years. Although jokbal as a food contains excellent ingredients as foods, people with weak stomach, women and children have recently avoided.
본 발명은 상기와 같은 종래의 결점을 개선하여 족발의 껍질을 구성하는 젤라틴성분이 살코기의 내로 스며들게 하여 쫄기한 맛을 냄과 동시에 족발의 형태를 성형함으로서 기존의 족발에 거부감을 갖고 있는 사람도 쉽게 취식할 수 있는 족발의 가공방법을 제안한 것으로 이를 상세히 설명하면 다음과 같다.The present invention improves the above-mentioned drawbacks, so that the gelatin component constituting the skin of the pig feet soaks into the lean meat to give a squeezed taste and at the same time to form the shape of the pig feet, even those who have a feeling of rejection in the existing pig feet easily. Proposed method of processing the feet can be eaten as described in detail as follows.
본 발명에 따른 족발의 가공방법에 따르면 족발을 세척하는 세척단계와 족발을 각종한약제와 향신료와 함께 삶는 익힘단계, 삶아진 족발을 식혀서 뼈에서 살을 분리하여 취식하는 공지된 족발의 조리방법에 분리된 살을 일정크기로 세절하여 세절된 살을 각종양념류와 함께 가압하여 성형하는 성형단계로 구성된다.According to the processing method of the pig feet according to the present invention, the washing step for washing the pig feet and the cooking step boiled with various herbs and spices, the boiled pig feet are separated from the cooking method of known pig feet to separate the meat from the bones by cooling the boiled pig feet It consists of a molding step of shaping the cut flesh to a certain size by pressing the cut flesh together with various spices.
본 발명의 세척단계는 생족발을 냉수에 담궈서 족발에 포함되어 있는 피를 빼내고 면도기 등으로 족발표면의 털을 제거하여 다시 뜨거운물에 담궈서 응고된 피와 이물질을 분리하고 찬물에 세척하는 공정이다.The washing step of the present invention is a process of removing the blood contained in the pig feet by soaking the pig feet in cold water, removing the hair on the surface of the pig feet with a razor, and then dipping them in hot water to separate the coagulated blood and foreign substances and washing them in cold water.
익힘단계는 세척된 생족발을 각종한약제(대추, 계피, 정향, 천궁, 팔각향, 감초)와 향신료와 양념(대파, 마늘, 생강, 다시다, 소금, 간장)등과 함께 2시간내외로 족발을 삶는 공정이다.In the cooking stage, the washed pork feet are boiled for about 2 hours with various herbs (jujube, cinnamon, cloves, celery, octagonal, licorice) and spices and seasonings (such as leek, garlic, ginger, kelp, salt, and soy sauce). It is a process.
가공단계는 상기 삶겨진 족발을 뜨거운 상태로 뼈와 살을 분리하여 분리된 살에 분쇄기를 이용하여 3-5mm의 크기로 세절한 돈피를 첨가하여 프레스로 가압하며 냉각하여 일정형상 및 크기로 성형하고 이를 절단하는 공정이다.In the processing step, the boiled pork feet are separated into bone and flesh in a hot state, and the cut flesh is pressurized by a press using a grinder to be pressed into a size of 3-5 mm, cooled and molded into a predetermined shape and size. This is a process of cutting.
상기에서 뜨거운상태로 족발을 가압하며 성형하여야 족발의 껍질부가 함유하는 젤라틴성분이 활성화되어 족발의 살로 스며들게 되어 족발의 살이 부서지지않고 성형되게 된다.The gelatin ingredient contained in the shell portion of the foot is activated by pressing and molding the hog foot in a hot state, so that the foot of the foot is molded without being broken.
상기 성형및 절단가공된 족발을 진공포장,질소가스충진포장 및 탄산가스충진포장하는 포장단계로 구성된다.The molded and cut processed pig feet are vacuum packaging, nitrogen gas packing and carbon dioxide gas packing is composed of a packing step.
상기 성형단계에서는 기호에 따라 첨부되는 양념의 종류 및 족발의 껍질부를 가감할 수 있다.In the forming step, it is possible to add or subtract the type of seasoning and the shell of the pig feet attached according to the preference.
상기와 같이된 본 발명은 족발을 뜨거운 상태에서 뼈를 제거한 상태로 성형틀에 투입하여 일정형상으로 성형하여 취식이 편리한 크기로 세절함으로서 함으로 족발의 이미지에서 탈피할 수 있고 성형된 족발의 살은 다양한 크기 및 형태로 성형할 수 있음으로 취식이 편리할 뿐만 아니라 기호에 따라 성형틀에 투입시에 각종양념류의투입 및 살코기와 족발의 껍질의 비율을 조정할 수 있음으로 기호에 맞는 다양한 맛을 내는 잇점을 얻는 것이다.The present invention as described above is put into the mold to remove the bone in the hot state in the shaping mold to form a convenient shape by eating into a convenient size can be avoided from the image of the pig feet and molded pork feet It can be molded in size and shape, and it is convenient to eat, and it is possible to adjust the ratio of various seasonings and the lean meat and skin of the skin when it is put into the mold according to the preference. To get.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010020687A KR20020080847A (en) | 2001-04-18 | 2001-04-18 | pettitoes treatment a means |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010020687A KR20020080847A (en) | 2001-04-18 | 2001-04-18 | pettitoes treatment a means |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20020080847A true KR20020080847A (en) | 2002-10-26 |
Family
ID=27701486
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010020687A KR20020080847A (en) | 2001-04-18 | 2001-04-18 | pettitoes treatment a means |
Country Status (1)
| Country | Link |
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| KR (1) | KR20020080847A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010079046A (en) * | 2001-06-08 | 2001-08-22 | 연인권 | Cooking Method for pork hock with roasting |
| KR100909069B1 (en) * | 2008-10-22 | 2009-07-23 | 최근성 | Right foot carcass production method |
| KR100926478B1 (en) * | 2009-05-20 | 2009-11-13 | 이승준 | How to cook pork feet |
| KR102021066B1 (en) * | 2019-05-15 | 2019-11-04 | (주)왕선사람들 | Pettitoes using germanium bean-sprouts and manufacturing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930001818A (en) * | 1991-07-25 | 1993-02-22 | 유호식 | Production method of pig hog |
| KR19980040302A (en) * | 1996-11-29 | 1998-08-17 | 김태수 | Manufacturing method of processed meat products using pig head |
| KR20000021747A (en) * | 1998-09-30 | 2000-04-25 | 김중삼 | Method for preparing pressed meat having certain shape |
-
2001
- 2001-04-18 KR KR1020010020687A patent/KR20020080847A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930001818A (en) * | 1991-07-25 | 1993-02-22 | 유호식 | Production method of pig hog |
| KR19980040302A (en) * | 1996-11-29 | 1998-08-17 | 김태수 | Manufacturing method of processed meat products using pig head |
| KR20000021747A (en) * | 1998-09-30 | 2000-04-25 | 김중삼 | Method for preparing pressed meat having certain shape |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010079046A (en) * | 2001-06-08 | 2001-08-22 | 연인권 | Cooking Method for pork hock with roasting |
| KR100909069B1 (en) * | 2008-10-22 | 2009-07-23 | 최근성 | Right foot carcass production method |
| KR100926478B1 (en) * | 2009-05-20 | 2009-11-13 | 이승준 | How to cook pork feet |
| KR102021066B1 (en) * | 2019-05-15 | 2019-11-04 | (주)왕선사람들 | Pettitoes using germanium bean-sprouts and manufacturing method thereof |
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