KR20030032783A - Roasted pine needle fermented extract seasoned pork ribs processing method - Google Patents
Roasted pine needle fermented extract seasoned pork ribs processing method Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims description 4
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Classifications
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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Abstract
Description
본 발명은 불고기용 솔잎 발효 추출물 배합 양념돼지갈비 가공 방법에 관한 것으로, 더욱 상세하게는 솔잎을 솔고동, 송화, 정백당과 함께 물과 혼합하여 숙성 발효시켜 추출한 솔잎 발효 추출물과 양념을 다져 물과 혼합하여 끓인 후 식힌 양념육수를 배합하여 만든 솔잎 발효 추출물 배합 양념육수에 돼지갈비를 재우는 불고기용 솔잎 발효 추출물 배합 양념돼지갈비 가공 방법에 관한 것이다.The present invention relates to a method for processing seasoned pork ribs with pine needle fermented extract blended for bulgogi, and more specifically, pine needle fermented extract and seasoning by mixing fermented leaves with solgodong, songhwa, and white sugar mixed with water to mix and mix with water It relates to a method for processing seasoned pork chops with pine needles fermented extract blended pine needles fermented extract for bulgogi to simmer the pork ribs in the seasoned broth.
일반적으로 불고기용 돼지갈비를 영양가를 높이고, 맛을 좋게하고, 돼지고기 특유의 노린내를 제거하고, 육질을 부드럽게 하기 위해 각종 양념을 다져서 물과 혼합하여 끓인후 식힌 양념육수에 돼지갈비를 재워서 불고기로 사용하고 있다.In general, bulgogi pork ribs are cooked with boiled pork broth and cooked with water to improve nutritional value, to improve taste, to remove pork stinginess, and to soften meat. I use it.
그 일례로서 양념육수에 돼지갈비를 재우는 불고기용 양념돼지갈비 가공 과정을 살펴보면, 먼저 물과 물의 양을 기준으로 양파5%, 무우8%, 마늘2%, 대파5%, 물엿10%, 설탕3%, 배4%, 사과7%, 키위3%, 생강0.1%, 간장5%, 후추0.05%,청주10%,의 양념을 다져서 혼합하여 100℃의 온도에서 1.5시간 정도 끓인후 식혀서 양념육수를 만든다(이하, 양념육수라 통칭함) 그 다음 돼지갈비 원육을 적당한 크기로 잘라 칼집을 넣는다.(이하, 절단 가공 돼지갈비라 통칭함) 이후 양념육수에 절단 가공한돼지갈비를 15℃ 정도에서 8∼10시간 동안 재움으로서 불고기용 양념돼지갈비 가공을 완료하게 되는 것이다.As an example, if you look at the process of seasoning pork ribs for bulgogi that puts pork ribs in seasoned broth, onion 5%, radish 8%, garlic 2%, leek 5%, starch syrup 10%, sugar 3 %, Pear 4%, Apple 7%, Kiwi 3%, Ginger 0.1%, Soy sauce 5%, Pepper 0.05%, Cheongju 10%, mix with seasoning and boil at 100 ℃ for 1.5 hours (Hereinafter, referred to as seasoned broth) Then, cut the pork ribs into proper size and put the sheath (hereinafter referred to as cut processed pork ribs). Then, cut the pork ribs processed into seasoned broth at about 8 ℃ to 8 ～. After 10 hours of sleep, you will finish the marinated pork ribs.
그러나 이와같은 공정에 의해 가공되는 불고기용 양념 돼지갈비는 돼지고기를 섭취 하므로서 인체내 혈중 콜레스트롤이 축적돨수있고, 단순히 돼지고기와 양념에 함유되어 있는 영양소 이외에는 영양소 섭취가 제한되어 있어 인체내에 부족할수 있는 영양소 섭취가 어렵고, 돼지고기 특유의 노린내가 완전히 제거되지 않아 맛을 저하 시키는 등의 문제점이 발생되는 것이다.However, marinated pork ribs processed by such a process can ingest pork and accumulate blood cholesterol in the human body, and intake of nutrients other than the nutrients contained in pork and seasonings can be insufficient in the human body. Difficult to intake of nutrients, the unique smell of pork is not completely removed, such as lowering the taste will occur.
상기와 같은 문제점을 해소하고 유통 기한을 연장하기 위해 솔잎을 솔고동, 송화, 정백당과 함께 물과 혼합하여 숙성 발효시켜 추출한 솔잎 발효 추출물과 양념을 다져 물과 혼합하여 끓인후 식힌 양념육수를 배합하여 만든 솔잎 발효 추출물 배합 양념육수에 불고기용 돼지갈비를 재움으로서, 솔잎 발효 추출물이 함유하고 있는 테르펜 성분이 돼지고기 섭취로 축적 될 수 있는 인체내 혈중 콜레스트레롤을 용해하고, 다량의 효소와 엽록소, 비타민A, 비타민B, 비타민K, 단백질, 지방, 미네랄, 철 등의 영양소로서 인체내에서 부족하기 쉬운 영양가를 높이고, 솔잎의 독특한 향으로서 돼지고기 특유의 노린내를 제거하여 맛을 좋게하고, 육질을 부드럽게 하고, 발효 식품의 부패 방지 특성의 작용으로 인하여 유통기한을 연장할 수 있는 불고기용 솔잎 발효 추출물 배합 양념 돼지갈비 가공 방법을 제공 하는데 본 발명의 목적이 있는 것이다.In order to solve the above problems and extend the shelf life, pine needle fermented extract and fermented by mixing fermented pine leaves with solgodong, songhwa, and baekbaek sugar and fermented and mixed with water, boiled and mixed with seasoned broth. By roasting pork ribs for bulgogi in seasoned broth made with pine needle fermented extract, the terpene component of pine needle fermented extract dissolves blood cholesterol in the human body that can accumulate by ingesting pork, and a large amount of enzymes and chlorophyll. As a nutrient such as vitamin A, vitamin B, vitamin K, protein, fat, mineral and iron, it enhances the nutritional value that is easily lacking in the human body, and removes the unique smell of pork as the unique fragrance of pine needles to improve the taste and quality. Pine needle fermentation for Bulgogi, which can soften and extend the shelf life due to the anti-corruption properties of fermented foods. It is an object of the present invention to provide a seasoning extract pork rib processing method.
이와같은 목적을 달성하기 위해 본 발명은, 솔잎 발효 추출물 배합 양념육수에 돼지갈비를 재우는 불고기용 솔잎 발효 추출물 배합 양념 돼지갈비 가공에 있어서, 솔잎을 솔고동, 송화,정백당과함께 물과 혼합하여 숙성 발효시켜 솔잎 발효 추출물을 추출하는 단계( 이하, 솔잎 발효 추출물이라 통칭함), 양념을 다져 물과 혼합하여 끓인후 식힌 양념육수를 만드는 단계(이하, 양념육수라 통칭함), 솔잎 발효 추출물과 양념육수를 배합하여 솔잎 발효 추출물 배합 양념육수를 만드는 단계(이하, 솔잎 발효 추출물 배합 양념육수라 통칭함), 솔잎 발효 추출물 배합 양념육수에 절단 가공 돼지갈비를 15℃정도에서 8∼10시간동안 재우는 단계로 이루어진 것에 특징이 있다.In order to achieve the above object, the present invention, pine needles fermented extract blended seasoning pork ribs for processing the marinated pork ribs marinated with pine needles fermented extract mixed broth, pine needles mixed with water with pine nuts, pine flowers, white sugar and ripening Fermented extract of pine needle fermentation extract (hereinafter, referred to as pine needle fermented extract), the step of mixing the seasoning with water to make a boiled seasoned broth (hereinafter referred to as seasoned broth), pine needle fermented extract and seasoned broth The step of making pine needle fermented extract blended seasoning broth (hereinafter, referred to as pine needle fermented extract blended seasoning broth), the pineapple fermented extract blended seasoning broth consisting of cutting the cut pork ribs at about 15 ℃ for 8 to 10 hours It is characterized by
이하 구체적으로 상세히 설명하면 다음과 같다.A detailed description will be given below.
(1)4월 중순∼5월중순에 적송의 송화가 피어날 무렵의 어린 솔잎, 솔고동, 송화를 채취한다. (2)물에 물의양을 기준으로 4.8%의 정백당을 혼합하여 100℃에서 15분정도 끓인후 식혀서 설탕물을 만든다.(이하, 설탕물이라 통칭함) (3)상기 (2)항의 설탕물에 설탕물의양을 기준으로 상기(1)항의 솔잎69.7%, 솔고동25%, 송화0.5%를 혼합하여 항아리에 담아서 밀봉한후 100일간 숙성 발효시켜 솔잎 발효 추출물을 추출한다. 이때 추출된 추출물은 내용물을 체로 걸러내고 맑은 원액만을 사용한다.(이하, 솔잎 발효 추출물이라 통칭함) 이 과정에서 솔잎이 발효되면서 솔잎에 함유되어 있는 테르펜 성분과 효소와 엽록소, 비타민A, 비타민B, 비타민K, 단백질, 지방, 미네랄, 철 등의 영양소가 추출 되며 미량의 알콜 성분이 생성된다. (4)물에 물의량을 기준으로 양파5%, 무우8%, 마늘2%, 대파5%, 물엿5%, 설탕3%,배4%, 사과7%, 키위3%, 생강0.1%, 간장5%, 후추0.05%,의 양념을 다져서 혼합하여 100℃에서 1.5시간 정도 끓인후 식혀서 양념 육수를 만든다.(이하, 양념육수라 통칭함) 이 과정에서 종래 기술에 비해 물엿이 5% 감소한 이유는 상기 (3)항의 솔잎 발효 추출물을 추출 하면서 정백당이 첨가되기 때문이고 청주가 5% 감소한 이유는 솔잎이 발효되면서 생성된 미량의 알코올 성분이 첨가되기 때문이다. (5) 상기 (4)항의 양념육수에 양념육수의 양을 기준으로 20%의 상기(3)항의 솔잎 발효 추출물을 배합하여 솔잎 발효 추출물 배합 양념육수를 만든다.(이하, 솔잎 발효 추출물 배합 양념육수라 통칭함) (6)돼지갈비 원육을 적당한 크기로 잘라 칼집을 넣는다.(이하, 절단 가공 돼지갈비라 통칭함) 상기의 공정을 완료한 다음 상기 (5)항의 돼지갈비를 15℃ 정도에서 8∼10시간동안 재우면 불고기용 솔잎 발효 추출물 배합 양념돼지갈비 가공 공정이 완료 된다.(1) The young pine needles, pine needles, and pine flowers are collected from mid-April to mid-May. (2) Mix 4.8% white sugar with water based on the amount of water, boil it at 100 ° C for 15 minutes, and cool it to make sugar water (hereinafter, referred to as sugar water). (3) Sugar water of item (2) above. Based on the amount of sugar water in (1) the pine needles 69.7%, solgodong copper 25%, Songhwa 0.5% mixed and sealed in a jar and fermented for 100 days to extract pine needle fermentation extract. The extracted extract is filtered through the contents and uses only clear stock solution (hereinafter referred to as pine needle fermentation extract). During this process, the pine needles are fermented, and the terpene components, enzymes, chlorophyll, vitamin A and vitamin B contained in pine needles are fermented. Nutrients such as vitamin K, protein, fat, minerals and iron are extracted and trace amounts of alcohol are produced. (4) On the basis of the amount of water in the water onion 5%, radish 8%, garlic 2%, leek 5%, starch 5%, sugar 3%, pear 4%, apple 7%, kiwi 3%, ginger 0.1%, Soy sauce 5%, pepper 0.05%, chopped seasoning and mixed, boiled at 100 ℃ for 1.5 hours and cooled to make seasoning broth. (Hereinafter referred to as seasoning broth) 5% of starch syrup was reduced in comparison to the prior art. This is because white sugar is added while extracting the pine needle fermentation extract of (3), and the reason for the 5% decrease in the sake of sake is that the trace alcohol produced by fermenting pine needles is added. (5) The pine needle fermented extract blended seasoning broth is blended with 20% of the pine needle fermented extract of the above (3) based on the amount of seasoned broth to the seasoned broth of paragraph (4). (6) Pork chops Cut the meat into the appropriate size and put the sheath. (Hereinafter referred to as cut pork ribs) After completing the above process, the pork ribs of (5) above 8 ~ 15 ℃ After 10 hours of sleep, the seasoned pork ribs processing process is completed.
여기서 솔잎이 숙성 발효되면서 추출되는 솔잎 발효 추출물이 함유 하고있는 테르펜 성분과 다량의 효소와 엽록소, 비타민A, 비타민B, 비타민K, 단백질, 지방, 미네랄, 철 등의 영양소가 불고기용 돼지갈비에 배합되어 테르펜 성분이 돼지고기 섭취로 축적될 수 있는 인체내 혈중 콜레스트레롤을 용해하고, 다량의 효소와 엽록소, 비타민A, 비타민B, 비타민K, 단백질, 지방, 미네랄, 철 등의 영양소로서 인체내에서 부족하기 쉬운 영양가를 높이고, 솔잎의 독특한 향으로서 돼지고기 특유의 노린내를 제거하여 맛을 좋게하고, 육질을 부드럽게 하고, 간단한 실험 즉, 내용물을 플라스틱 용기에 담고 비닐로 밀봉 해두면 용기안의 내용물이 부패 되면서 가스가 차올라 비닐이 부풀어 오르는 것을 관찰 하는 실험으로서, 종래 기술로 가공한불고기용 양념돼지갈비 400g과 본 발명의 기술로 가공한 솔잎 발효 추출물 배합 양념돼지갈비 400g을 각각의 용기에 담아 비닐로 밀봉한후 통풍이 잘되는 실내의 어두운 곳에서 2001년 8월 10일부터 2001년 8월 15일까지 실험 해본 결과 신선도 유지 기간이 종래 기술로 가공한 불고기용 양념돼지갈비가 약 21시간, 본 발명의 기술로 가공한 불고기용 솔잎 발효 추출물 배합 양념돼지갈비가 약 29시간으로서 발효식품의 부패 방지 특성의 작용으로 인하여 본 발명의 기술로 가공한 불고기용 솔잎 발효 추출물 배합 양념돼지갈비가 종래 기술로 가공한 불고기용 양념 돼지갈비에 비해 약 38%의 유통기한을 연장할 수 있게 되는 것이다.Here, terpene, which contains pine needle fermented extract extracted as fermented pine needles, and a large amount of enzymes and nutrients such as chlorophyll, vitamin A, vitamin B, vitamin K, protein, fat, minerals, iron, etc., are incorporated into roasted pork ribs. It dissolves blood cholesterol levels in the human body that terpene components can accumulate from eating pork, and it is a large amount of nutrients such as enzymes, chlorophyll, vitamin A, vitamin B, vitamin K, protein, fat, minerals and iron. Increasing the nutritional value easily lacking in the inside, removing the peculiar smell of pork as a unique fragrance of pine needles, improves taste, softens the meat, and puts the contents in a plastic container and seals them with a plastic container. This is an experiment to observe that the gas rises as the decay and vinyl swells, the seasoned pork for bulgogi processed by the prior art 400g and 400g of pine needle fermented extract blended seasoned pork chops processed by the technique of the present invention in each container and sealed with vinyl, and then in a dark place in a well-ventilated room from August 10, 2001 to August 15, 2001 Experimental results show that the freshness retention period is about 21 hours for bulgogi seasoned pork chops processed in the prior art and about 29 hours for bulgogi fermented pine extract extract seasoned pork chops processed in the technique of the present invention. Due to the action of the bulgogi pineapple fermented extract blended seasoned pork ribs processed by the technique of the present invention will be able to extend the shelf life of about 38% compared to the marinated pork ribs processed by the prior art.
이상에서 상술한 바와 같이 본 발명은, 돼지갈비에 배합된 솔잎 발효 추출물이 함유 하고있는 테르펜 성분이 돼지고기 섭취로 축적될 수 있는 인체내 혈중 콜레스트레롤을 용해하고, 다량의 효소와엽록소, 비타민A, 비타민B, 비타민K, 단백질, 지방, 미네랄, 철 등의 영양소로서 인체내에서 부족하기 쉬운 영양가를 높이고, 솔잎의 독특한 향으로서 돼지고기 특유의 노린내를 제거하여 맛을 좋게하고, 육질을 부드럽게 하고, 실험을 통하여 확인 할 수 있는바, 발효식품의 부패 방지 특성의 작용으로 인하여 유통기한을 연장할 수 있는 것이다.As described above, in the present invention, the terpene component contained in the pine needle fermented extract blended in pork ribs dissolves blood cholesterol levels in the human body that can be accumulated by ingesting pork, and a large amount of enzymes and chlorophyll, As nutrients such as vitamin A, vitamin B, vitamin K, protein, fat, mineral, iron, etc., it enhances the nutritional value which is easily lacking in the human body, and removes the unique smell of pork as the unique fragrance of pine needles to improve the taste and improve the meat quality. It can be confirmed by the softening and experimentation, it is possible to extend the shelf life due to the action of anti-corruption properties of fermented foods.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040005195A (en) * | 2002-07-08 | 2004-01-16 | 박성근 | Steamed pork neck |
| KR100698874B1 (en) * | 2007-01-31 | 2007-03-22 | 송옥희 | Spices pig ribs treated three spices sauces |
| KR100725732B1 (en) * | 2006-03-23 | 2007-06-08 | 충청남도 홍성군 | Dry-fermented ham using salted shrimps aged in cave and manufacturing process of the same |
| KR102551504B1 (en) * | 2022-03-30 | 2023-07-06 | 김영훈 | Manufacturing method of stir-fried pork with ginseng |
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| KR950010352A (en) * | 1993-09-28 | 1995-04-28 | 이헌조 | Frequency Synth Tuning Method |
| KR100353481B1 (en) * | 1998-10-31 | 2002-12-18 | 대한민국 | Development of fermenting tea from pine needle |
| KR19990046690A (en) * | 1999-04-15 | 1999-07-05 | 김기복 | Method for baking trotters in the style of barbecue |
| KR20010054464A (en) * | 1999-12-06 | 2001-07-02 | 도대홍 | A method of manufactur of fermenting pine needle beverage |
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| KR100725732B1 (en) * | 2006-03-23 | 2007-06-08 | 충청남도 홍성군 | Dry-fermented ham using salted shrimps aged in cave and manufacturing process of the same |
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| KR102551504B1 (en) * | 2022-03-30 | 2023-07-06 | 김영훈 | Manufacturing method of stir-fried pork with ginseng |
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