KR20040032027A - First Processing Method of Pork-rib and Pork-rib Thereby for Grill - Google Patents

First Processing Method of Pork-rib and Pork-rib Thereby for Grill Download PDF

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KR20040032027A
KR20040032027A KR1020020061350A KR20020061350A KR20040032027A KR 20040032027 A KR20040032027 A KR 20040032027A KR 1020020061350 A KR1020020061350 A KR 1020020061350A KR 20020061350 A KR20020061350 A KR 20020061350A KR 20040032027 A KR20040032027 A KR 20040032027A
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ribs
pork
seasoning
pork ribs
red pepper
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KR1020020061350A
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Korean (ko)
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백창용
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백창용
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Provided is a pre-treating method of pork-ribs with a marinating sauce using red hot pepper sauce and pork-ribs treated thereby for grilling, thereby maintaining meat flavor consistent, and reducing the time for grilling he meat. CONSTITUTION: A pre-treating method of pork-ribs comprises the steps of: mixing red hot pepper sauce, red hot pepper powder, pear, onion, lemon, honey, garlic, ginger, red hot pepper oil and sesame oil and aging the mixture thereof; adding crushed pineapple to the aged mixture to give a marinating sauce; trimming pork ribs and spreading the sauce on both surfaces of the pork ribs; and rolling the pork ribs up and aging them.

Description

돼지갈비의 선처리 방법 및 그 돼지갈비{First Processing Method of Pork-rib and Pork-rib Thereby for Grill}First Processing Method of Pork-rib and Pork-rib Thereby for Grill}

본 발명은 석쇠 구이용 돼지갈비의 선처리 방법 및 그 방법에 의해 처리된 돼지갈비에 관한 것으로서, 특히 석쇠를 이용하여 구이를 하기 용이하게 돼지갈비에 국물이 흐르지 않는 양념을 발라 숙성시키는 돼지갈비 선처리 방법 및 그 방법에 의해 처리된 돼지갈비를 제공한다.The present invention relates to a pre-treatment method of grilled pork ribs and a pork ribs treated by the method, in particular, pork ribs pre-treatment method for aging the seasoning so that the soup does not flow in the pork ribs easy to grill using the grill and The pork ribs processed by the method are provided.

예로부터 많은 사람들이 즐겨먹고 있는 돼지갈비는 우육에 비해 맛이나 육질이 다소 떨어지는 것은 사실이나, 그 가격이 소갈비에 비해 저렴하고 구운 고기의 맛을 느낄 수 있어 즐겨 찾는 사람이 많으므로 다수의 돼지갈비 구이점이 성업 중에 있다.It is true that pork ribs, which have been eaten by many people since ancient times, are slightly inferior in taste and quality to beef, but the price is cheaper than beef ribs, and the taste of grilled meat can be felt. The roasting point is working.

상기 돼지갈비들은 통상적으로 각 음식점의 주방장이 숙지하고 있는 고유의 방법에 따라 다양한 형태로 양념에 절여 숙성하는 방법에 의해 선처리 되어 고객들이 구울 수 있는 형태로 제공되고 있다.The pork ribs are typically provided in a form that can be baked by customers by being pre-processed by marinating them in various forms according to the unique method known by the chef of each restaurant.

그러나 통상의 양념은 간장소스을 주 원료로 사용하고 있어 항상 흥건할 정도로 액체상태의 양념에 돼지갈비를 담근 후 양념이 배일 정도의 시간동안 숙성시켜 고객들에게 제공되고 있다.However, conventional seasonings use soy sauce as the main raw material, so that the pork ribs are soaked in liquid seasonings so that they are always hot, and the seasonings are doubled and served to customers.

그러나 상기와 같이 액체 상태의 양념은 숙성된 돼지갈비는 숯불에 굽기 위해 석쇠에 올려 놓을 경우, 양념의 국물이 흘러 숯불에 갈비가 익기전에 먼저 떨어지는 지기 때문에 양념국물로 인해 발생한 연기가 굽지 안은 돼지갈비에 흡착하게 되어 돼지갈비에 잡내가 발생하여 양념에 숙성된 돼지갈비 고유의 맛을 느낄 수 없다는 문제점이 있었다.However, when the liquid seasoning is put on the grilled pork ribs for grilling on charcoal fire, the seasoned pork ribs fall on the charcoal before it is cooked, so the smoke generated by the seasoning broth is not baked. There is a problem that can not be adsorbed on the pork ribs, so that the miscellaneous taste of the pork ribs aged in seasoning.

또한, 돼지갈비가 수분을 많이 함유하고 있으므로, 장시간 숯불에 구워야 하고, 이때 고기의 표면이 먼저 익거나 타기 때문에 자주 뒤집어 주워야 하므로 완전히 굽기가 번거롭고, 빨리 굽지 못한다는 문제점도 있었다.In addition, since the pork ribs contain a lot of water, it has to be baked in charcoal for a long time, and since the surface of the meat is cooked or burned first, it has to be flipped frequently so that it is cumbersome to bake and do not bake quickly.

또한, 제공돼는 돼지갈비는 갈비뼈는 약간 표시날 정도이고 살이 많이 존재하므로 고기 부위를 잘 구분하지 못하는 고객은 진짜 돼지 갈비인지를 알기 어렵다는 문제점도 있었다.In addition, since the pork ribs provided are slightly marked ribs and flesh is present a lot of customers who do not distinguish between the meat part is difficult to know whether the real pork ribs.

본 발명은 상술한 문제점을 해결하기 위하여 돼지의 갈비뼈에 붙어 있는 고기를 갈비뼈가 붙은 상태로 얇게 펼쳐 갈비뼈에 말수 있는 형태로 처리하고, 고추장과 야채 벌꿀 등을 이용하여 국물이 거의 없는 걸죽한 상태의 양념을 제조한 후, 그 양념을 얇게 편 갈비살에 골고루 바른 후 갈비뼈에 갈비살을 말아 24시간 정도 숙성시키는 선처리 과정을 거쳐 구이용으로 제공함으로써 석쇠에 구울시 양념국물이 떨어지는 것을 방지하여 숯불구이가 용이하게 하는 것을 목적으로 한다.The present invention in order to solve the above problems, the meat attached to the ribs of the pork in the state that the ribs are thinly rolled in the form that can roll on the ribs, using a chili sauce and vegetable honey, etc. After preparing the seasoning, apply the seasoning evenly to the thinly sliced ribs, roll it on the ribs, and give it for roasting for 24 hours.The charcoal is easily grilled to prevent the seasoning broth from falling when grilled. It aims to do it.

또한, 상기와 같이 양념이 걸죽한 상태에서 얇게 펴진 고기에 바름으로써 갈비를 여러번 뒤집지 않고도 먹기에 알맞게 빠른 시간내에 구워질 수 있도록 하는 것을 다른 목적으로 한다.In addition, by applying to the thinly stretched meat in the condiment as described above, another object to be baked in a quick time to eat without having to turn over the ribs many times.

또한, 갈비뼈에 이어져 말린 형태로 고객에게 제공함으로써 고객이 돼지갈비임을 신뢰하고 먹을 수 있도록 하는 것을 또 다른 목적으로 한다.In addition, by providing to the customer in the form of dried ribs followed by the customer is another object to enable the customer to trust and eat pork ribs.

상기 목적을 달성하기 위하여 본 발명은 고추장, 고춧가루, 배, 양파, 레몬, 꿀, 마늘, 생강, 고추기름, 참기름을 혼합하여 적어도 24시간 숙성시켜 1차 양념을 제조하는 단계와; 상기 숙성된 1차 양념에 파인애플을 갈아넣어 최종 양념을 제조하는 단계와; 돼지갈비뼈에 붙은 살을 갈비뼈가 붙은 상태로 얇게 펼치는 단계와; 상기 펼쳐진 돼지 갈비살을 격자무늬나 나타나고 양념이 잘 배이도록 다지는 단계와; 상기 얇게 편 돼지 갈비살에 앞뒷면 상기 양념을 골고루 바른 후, 갈비살을 갈비뼈에 말아 적어도 24시간 이상 숙성시키는 단계를 포함하는 석쇠구이용 돼지갈비 선처리 방법을 특징으로 한다.In order to achieve the above object, the present invention comprises the steps of preparing a first seasoning by mixing red pepper paste, red pepper powder, pear, onion, lemon, honey, garlic, ginger, chili oil, sesame oil for at least 24 hours; Grinding pineapple into the aged primary seasoning to prepare a final seasoning; Thinly spreading the flesh attached to the pork ribs with the ribs attached; Laminating the unfolded pork ribs in a lattice pattern and seasoning well; After spreading the seasoning evenly on the front and back on the thinly sliced pork ribs, rolled ribs on the ribs characterized in that the grilling pork ribs pre-treatment method comprising the step of aging for at least 24 hours.

또한, 상기 선처리방법에 의해 숙성된 국물이 없는 석쇠구이용 돼지갈비를 또 다른 특징으로 한다.In addition, grilled pork ribs without broth ripened by the above-mentioned method is another feature.

본 발명에 따른 돼지고기 선처리 방법은 국물이 없는 걸죽한 상태의 양념을 제조한 후, 갈비살을 갈비뼈에 붙은 상태로 넓게 펼친 후 다져 돼지갈비를 처리하고, 상기 처리된 갈비에 양념을 발라 숙성시키는 순으로 돼지갈비를 선처리 한다.Pork pre-treatment method according to the present invention after preparing a condiment in a thick state without broth, spreading the ribs wide in the state attached to the ribs and then processing the minced pork ribs, the seasoning to apply the seasoning to the treated ribs Pre-process pork ribs.

좀더 상세히 설명하면, 돼지갈비 고유의 누린내를 제거하고 육질을 연하게 하며 맛을 내기 위한 양념은 간장을 전혀 사용하지 않고 고추장, 고춧가루, 배, 양파, 레몬, 꿀, 마늘, 생강, 고추기름, 참기름을 적정한 비율로 혼합하고, 혼합재료들 상호간에 맛을 높이기 위하여 상온에서 적어도 24시간 이상 숙성시켜 1차 양념을 제조한다. 이때, 상기 양념에는 간장을 사용하지 않으므로 걸죽한 형태의 양념이 되어 양념 국물이 없도록 하였다. 또한, 상기 배, 양파, 레몬, 마늘, 생강 등은 믹서나 파쇄기를 이용하여 곱게 갈아 혼합함으로써 각 재료의 고유 성분이 돼비갈비살에 골고루 배일 수 있도록 한다.In more detail, the seasoning for removing pork ribs, lightening the meat, and flavoring without using soy sauce, without using soy sauce, red pepper paste, red pepper powder, pear, onion, lemon, honey, garlic, ginger, red pepper oil, sesame oil To mix in an appropriate ratio, to prepare the first seasoning at room temperature for at least 24 hours in order to enhance the taste between the mixed materials. At this time, since the soy sauce is not used for the seasoning, it becomes a thick seasoning so that there is no seasoning broth. In addition, the pears, onions, lemons, garlic, ginger, etc. are finely ground using a mixer or a crusher to be mixed to be a unique ingredient of each material to be evenly chopped ribs.

상기와 같이 걸죽한 형태의 숙성된 1차 양념을 돼지 갈비살에 바르기 전에 파인애플을 믹서 등을 이용하여 곱게 갈아 첨가시켜 최종 양념을 제조한다. 상기 파인애플은 고기의 육질을 연하게 하고 고기 고유의 누린내를 제거하는 효과를 가진다.Pineapple is finely ground using a mixer, etc., before applying the matured primary seasoning of pork thick ribs to pork ribs as described above to prepare a final seasoning. The pineapple has the effect of lightening the meat quality and removing the intrinsic smell of meat.

상기와 같이 양념이 준비되면, 갈비뼈에 덩어리 형태로 존재하는 갈비살을 주방기구를 이용하여 약 3 내지 5mm의 두께로 일측에 갈비뼈가 붙어 있도록 얇게 편다. 다음에 상기와 같이 얇게 펴진 갈비살을 칼등을 이용하여 사선형태로 고르게 다진 후, 갈비살의 방향을 90도 회전시켜 다시 한번 다짐으로써 갈비살 표면에 격자무늬가 선명해 지도록 한다. 상기와 같이 갈비살을 다지는 이유는 상기 양념이 갈비살에 골고루 침투시키고 육질을 연하게 하며, 차후 숯불구이 시 갈비살 전체가 골고루 빨리 익게 하기 위한 것이다.When the seasoning is prepared as described above, using the kitchen utensil ribs present in the form of lumps on the ribs thinly so that the ribs are attached to one side to a thickness of about 3 to 5mm. Next, thinly chopped ribs as described above using a knife, evenly chopped diagonally, and then rotated the ribs by 90 degrees so that the lattice pattern becomes clear on the rib surface. The reason for chopping the ribs as described above is to make the seasoning evenly penetrates the ribs and tender the meat, and to cook the entire ribs evenly during subsequent charcoal roasting.

상기와 같이 얇게 펴져 다져진 갈비살에 상기 최종 양념을 갈비살 전후면에 골고루 바른 후, 갈비살을 갈비뼈에 말아 약 1 내지 4℃의 온도에서 적어도 24시간 이상 숙성시킨다. 상기 갈비살에 양념을 바른 후 갈비뼈에 말아 저온 숙성시키는이유는 수분의 과다한 증발을 방지하고, 갈비살 표면에 발라진 양념이 갈비살에 골고루 침투시키기 위한 것이다. 다음에 숙성된 돼지갈비를 말아진 형태로 고객에게 제공하게 된다.After spreading the final seasoning evenly on the front and rear ribs to the thinly chopped ribs as described above, the ribs are rolled on the ribs and aged at a temperature of about 1 to 4 ℃ for at least 24 hours. The reason for applying the seasoning to the ribs and then rolled on the ribs for low temperature aging is to prevent excessive evaporation of moisture, and the seasonings applied to the ribs surface to evenly penetrate the ribs. The aged pork ribs are then rolled to the customer.

이때, 말아진 형태로 고객에게 제공된 돼지갈비는 집게나 젓가락을 사용하여 집기 편하고, 석쇠에 올려놓은 후 살짝 굴려 갈비살을 펼치면 돼므로 갈비가 길게 늘어져 식탁이나 다른 반찬 그릇에 끌리는 것을 방지하게 된다.At this time, the pork ribs provided to the customer in a rolled form is easy to grab using tongs or chopsticks, and then rolled slightly on the grill to spread the ribs so that the ribs are stretched to prevent being pulled onto the table or other side dishes.

상기와 같이 양념이 발라져 숙성된 돼지갈비는 고추장을 주원료로 사용하므로 걸죽한 형태를 나타내어 굽기 위해 석쇠에 올려 놓더라도 양념 국물이 흘러 내리지 않아 석쇠로 굽기가 용이하고, 갈비살이 얇게 펴져 다져진 형태를 가지므로 숯불에 골고루 빨리 익게 된다.The seasoned pork ribs are seasoned with red pepper paste as the main raw material. Because it is cooked evenly over charcoal.

이하, 실시예를 들어 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail with reference to Examples.

먼저, 1차 양념은 고추장 15 내지 25 %, 갈은 배 10 내지 20%, 갈은 양파 10내지 20%, 꿀 5 내지 10 %, 고춧가루 5 내지 15%, 다진 마늘과 생강 약 2 내지 6%, 고추기름 1 내지 5%, 참기름 1 내지 5 %를 잘 섞이도록 손이나 교반기를 이용하여 골고루 혼합한 후, 상온에서 약 24시간 동안 숙성시킨다.First, the first seasoning is 15-25% gochujang, 10-20% ground pear, 10-20% ground onion, 5-10% honey, 5-15% red pepper powder, about 2-6% chopped garlic and ginger, 1 to 5% of red pepper oil and 1 to 5% of sesame oil are mixed well using a hand or agitator, and then aged at room temperature for about 24 hours.

상기와 같이 숙성된 1차 양념을 돼지갈비에 바르기 전에 돼지갈비살의 육질을 연하게 하고, 돼지갈비 특유의 냄새를 없애주기 위하여 파인애플 5 내지 15 %를 믹서들을 이용하여 곱게 갈아 골고루 혼합하여 최종 양념을 제조한다.In order to soften the flesh of pork ribs before applying the first seasoned seasoning to pork ribs, and to remove the peculiar smell of pork ribs, grind pineapple 5-15% finely using a mixer and mix it evenly. Manufacture.

다음에, 돼지고기 덩어리로부터 갈비뼈에 갈비살이 붙어있는 상태로 갈비뼈가 약 10 내지 15cm가 돼게 절단 한 후, 갈비뼈가 일측에 붙어 있는 상태로 갈비살을 3 내지 5mm의 두께로 얇게 편다. 다음에 펴진 갈비살을 칼등으로 일정한 방향과 간격으로 다진 후, 갈비살의 방향을 90도 회전시켜 동일한 방향으로 다시 한번 다진다.Next, the ribs are cut to about 10 to 15 cm while the ribs are attached to the ribs from the pork loaf, and the ribs are thinly sliced to a thickness of 3 to 5 mm while the ribs are attached to one side. Next chopped ribs with a knife back in a constant direction and interval, then rotate the ribs 90 degrees to chop again in the same direction.

상기와 같이 다져진 갈비살의 전후면에 상기 최종 양념을 골고루 바른 후, 갈비살을 갈비뼈에 말아 약 1 내지 4℃의 온도를 유지할 수 있는 저온고에 넣어 약 24시간 숙성시킨다.After the final seasoning is evenly applied to the front and rear surfaces of the minced ribs as described above, the ribs are rolled on the ribs and put in a low temperature oven capable of maintaining a temperature of about 1 to 4 ° C. and then aged for about 24 hours.

상기와 같이 숙성된 돼지갈비를 말아진 형태 그대로 접시에 담아 고객에게 제공한다.As described above, the aged pork ribs are rolled into a plate and served to customers.

상술한 바와 같이 본 발명은 고추장을 주원료로 한 걸죽한 형태의 양념을 얇게 펴진 갈비살에 발라, 갈비뼈에 만 형태로 숙성시켜 제공함으로써 숯불에 굽기 위해 석쇠에 올려 놓더라도 양념국물이 흐르지 않는다.As described above, the present invention is applied to a thin form of marinated pepper paste as a main ingredient on thinly rolled ribs, and matured in ribs only, so that the seasoning broth does not flow even when placed on a grill for charcoal.

본 발명에 따라 선처리된 돼지갈비는 고추장이 주원료인 양념을 사용함으로써 숯불에 구출 경우 양념국물이 숯불에 떨어지지 않아 잡연기에 의해 고기의 맛이 변질되는 것을 방지할 수 있으며, 얇게 펴고 다쳐진 갈비살에 양념이 배임으로써 돼지갈비를 굽는 시간을 줄일 수 있어 구운 갈비를 먹기위해 대기하는 시간을 최소화 할 수 있다.The pork ribs pretreated according to the present invention can be prevented from being deteriorated by the smoke of the seasoning broth because the broth does not fall on the charcoal when it is rescued on charcoal by using the seasoning of red pepper paste. By marinating the sauce, you can reduce the time to roast pork ribs, minimizing the time spent waiting for grilled ribs.

또한, 양념이 발라져 숙성된 돼지갈비를 갈비뼈에 말아 숙성시킨 상태 그대로 제공함으로써, 고객이 굽기 위해 돼지갈비를 젓가락이나 집게를 이용하여 들 경우 길게 늘어지는 것을 방지하여 식탁이나 반찬그릇에 끌리지 않으므로 갈비살의오염을 방지할 수 있다.In addition, by applying the seasoned pork ribs rolled into the ribs and seasoned as it is seasoned, the pork ribs are prevented from lingering when the pork ribs are picked up using chopsticks or tongs for baking. Contamination can be prevented.

또한, 갈비살이 갈비뼈에 붙어 있는 상태로 제공됨으로 고기의 부위를 잘 모르는 고객일지라도 돼지갈비임을 쉽게 판별하여 신뢰하고 먹을 수 있도록 한다.In addition, since the ribs are provided in the state attached to the ribs, even if the customer does not know the part of the meat easily determine the pork ribs so that you can trust and eat.

Claims (5)

구이용 돼지갈비를 선처리하는 방법에 있어서,In the method of pre-treating grilled pork ribs, 고추장, 고춧가루, 배, 양파, 레몬, 꿀, 마늘, 생강, 고추기름, 참기름을 혼합하여 숙성시켜 1차 양념을 제조하는 단계와;Preparing a first seasoning by mixing red pepper paste, red pepper powder, pear, onion, lemon, honey, garlic, ginger, red pepper oil, and sesame oil; 상기 숙성된 1차 양념에 파인애플을 갈아넣어 최종 양념을 제조하는 단계와;Grinding pineapple into the aged primary seasoning to prepare a final seasoning; 돼지갈비뼈에 붙은 살을 갈비뼈가 붙은 상태로 얇게 펼치는 단계와;Thinly spreading the flesh attached to the pork ribs with the ribs attached; 상기 펼쳐진 돼지 갈비살을 격자무늬나 나타나고 양념이 잘 배이도록 다지는 단계와;Laminating the unfolded pork ribs in a lattice pattern and seasoning well; 상기 얇게 편 돼지 갈비살에 앞뒷면 상기 양념을 골고루 바른 후, 갈비살을 갈비뼈에 말아 숙성시키는 단계를 포함하는 특징으로 하는 구이용 돼지갈비 선처리 방법.Roasting pork ribs pre-treatment method comprising the step of evenly spreading the seasoning on the front and back on the thinly sliced pork ribs, rolled ribs on the ribs. 제 1 항에 있어서,The method of claim 1, 상기 1차 양념은 고추장 15 내지 25 %, 갈은 배 10 내지 20%, 갈은 양파 10내지 20%, 꿀 5 내지 10 %, 고춧가루 5 내지 15%, 다진 마늘과 생강 약 2 내지 6%, 고추기름 1 내지 5%, 참기름 1 내지 5 %를 잘 석이도록 손이나 교반기를 이용하여 골고루 혼합여 상온에서 약 24시간 동안 숙성시킨 후, 갈은 파인애플 5 내지 15%를 혼합하여 최종 양념을 제조하는 것을 특징으로 하는 구이용 돼지갈비 선처리 방법.The first seasoning is 15 to 25% gochujang, 10 to 20% ground pear, 10 to 20% ground onion, 5 to 10% honey, 5 to 15% red pepper powder, about 2 to 6% chopped garlic and ginger, pepper Mix 1-5% of oil and 1-5% of sesame oil by using a hand or a stirrer to mix and mature at room temperature for about 24 hours, and then mix 5-15% of ground pineapple to prepare the final seasoning. Roasted pork ribs pre-treatment method characterized in that. 제 1 항에 있어서,The method of claim 1, 상기 2차 양념은 상온에서 적어도 24시간 이상 숙성시키는 것을 특징으로 하는 돼지갈비 선처리 방법.Said second seasoning is pork ribs pre-treatment method, characterized in that aged at least 24 hours at room temperature. 제 1 항에 있어서,The method of claim 1, 상기 양념을 발라 갈비뼈에 갈비살을 말은 돼지갈비는 1 내지 4℃를 유지하는 저온고에서 적어도 24시간 이상 숙성시키는 것을 특징으로 하는 돼지갈비 선처리 방법.Pork ribs rolled ribs on the ribs seasoned with seasoning is aged at least 24 hours at a low temperature to maintain 1 to 4 ℃ pig ribs pre-treatment method. 제 1 항에 선처리 방법에 처리된 돼지갈비.Pork ribs treated in a pretreatment method according to claim 1.
KR1020020061350A 2002-10-08 2002-10-08 First Processing Method of Pork-rib and Pork-rib Thereby for Grill KR20040032027A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100698874B1 (en) * 2007-01-31 2007-03-22 송옥희 Spices pig ribs treated three spices sauces
KR101232842B1 (en) * 2012-05-23 2013-02-13 이동욱 Method of making sauce for ripening ribs
KR20150117918A (en) * 2014-04-11 2015-10-21 김충식 The cutting method of ribs of pork
KR102161807B1 (en) * 2020-03-31 2020-10-05 박성원 Chop roast and manufacturing method for the same

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KR900000929A (en) * 1988-06-15 1990-01-31 원본미기재 Fuel rod cutting device
KR100195885B1 (en) * 1996-12-16 1999-06-15 손경식 Seasonings for fork
KR19990064752A (en) * 1999-05-06 1999-08-05 이주형 Method of making source of meat
KR19990041508U (en) * 1998-05-15 1999-12-15 이성호 Pork X-shaped Sheath Raw Ribs
KR20010007981A (en) * 2000-11-01 2001-02-05 김숙희 Functional rib seasionings
KR20010019344A (en) * 1999-08-26 2001-03-15 김길환 Seasoning Sauce for Pork Ribs

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR900000929A (en) * 1988-06-15 1990-01-31 원본미기재 Fuel rod cutting device
KR100195885B1 (en) * 1996-12-16 1999-06-15 손경식 Seasonings for fork
KR19990041508U (en) * 1998-05-15 1999-12-15 이성호 Pork X-shaped Sheath Raw Ribs
KR19990064752A (en) * 1999-05-06 1999-08-05 이주형 Method of making source of meat
KR20010019344A (en) * 1999-08-26 2001-03-15 김길환 Seasoning Sauce for Pork Ribs
KR20010007981A (en) * 2000-11-01 2001-02-05 김숙희 Functional rib seasionings

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100698874B1 (en) * 2007-01-31 2007-03-22 송옥희 Spices pig ribs treated three spices sauces
KR101232842B1 (en) * 2012-05-23 2013-02-13 이동욱 Method of making sauce for ripening ribs
KR20150117918A (en) * 2014-04-11 2015-10-21 김충식 The cutting method of ribs of pork
KR102161807B1 (en) * 2020-03-31 2020-10-05 박성원 Chop roast and manufacturing method for the same

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