KR20050009813A - Sausage Using Pork and Manufacturing Method Thereof - Google Patents

Sausage Using Pork and Manufacturing Method Thereof Download PDF

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Publication number
KR20050009813A
KR20050009813A KR1020030048888A KR20030048888A KR20050009813A KR 20050009813 A KR20050009813 A KR 20050009813A KR 1020030048888 A KR1020030048888 A KR 1020030048888A KR 20030048888 A KR20030048888 A KR 20030048888A KR 20050009813 A KR20050009813 A KR 20050009813A
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South Korea
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sausage
pork
seasoning
skin
weight
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KR1020030048888A
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Korean (ko)
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KR100537159B1 (en
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유호식
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주식회사 대경햄
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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0003—Apparatus for making sausage casings, e.g. simultaneously with stuffing artificial casings
    • 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
    • A22C17/08—Cleaning, e.g. washing, meat or sausages
    • 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
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A sausage using a pork and a manufacturing method thereof are provided to have an esthetic sense owing to a new design and a new taste by reorganizing a pork. CONSTITUTION: The sausage using a pork comprises a pork skin layer(10) which contains spices and is obtained by adding a heat of a temperature and self-aging; a fat layer(20) attached to an upper part of the pork skin layer; and a sausage layer(30) which is attached to an upper part of the fat layer and obtained by adding a heat of a temperature and self-aging. The manufacturing method thereof comprises the steps of: seasoning a pork skin; seasoning a sausage; putting the sausage on the pork skin; forming in a form; smoking; self-aging; and vacuum wrapping the complete product.

Description

돈육을 이용한 오겹 소시지 및 그 제조방법{Sausage Using Pork and Manufacturing Method Thereof}Sausage Using Pork and Manufacturing Method Thereof

본 발명은 오겹 소시지 및 그 제조방법에 관한 것으로, 특히 돼지 껍질과 소시지를 조합하여 족발과 같은 형태로 재구성육을 제조하여 소비자의 취식문화를 다양화하고 아울러 돈육의 이용효율을 높이도록 한 것을 특징으로 하는 돈육을 이용한 오겹 소시지 및 그 제조방법에 관한 것이다.The present invention relates to a sausage sausage and a method for manufacturing the same, in particular, by combining the pork skin and sausage to produce reconstituted meat in the form of pig feet, so as to diversify the eating culture of consumers and improve the utilization efficiency of pork It relates to a sausage sausage using pork to make and a method for producing the same.

먼저, 현재 돈육 등에 많이 이용되어지는 재구성육에 대해 간단히 설명하기로 한다.First, a brief description will be made of reconstructed meat which is currently used for pork.

국내에서 삼겹살의 소비는 세계에서 소비가 가장 많은 국가중의 하나이며 부위별 가격적인 면에서도 삼겹살의 가격이 세계에서 가장 비싼 나라중의 하나이기 때문에, 최근 돼지를 많이 생산하는 국가에서는 한국에 돈육(특히 삼겹살)을 냉동된 상태로 수출을 하고 있으며 향후 더 많은 수출을 하려고 하고 있기도 하다.The consumption of pork belly in Korea is one of the countries with the highest consumption in the world, and the price of pork belly is one of the most expensive countries in the world. In particular, the pork belly is being frozen and exported more.

또한 식탁용 신선육으로 유통되지 못하거나 가치가 떨어지는 부위를 이용한 재구성육 제품은 최근 외식산업과 즉석 식품업의 번창으로 서구사회에서도 그 활용도가 날로 증가하고 있다. 국내에서도 냉동식품의 보급확대로 재구성육의 이용이 증가일로에 있다.In addition, reconstituted meat products that are not distributed as table fresh meat or have low value are increasingly used in western society due to the prosperity of the food service industry and instant food industry. In Korea, the use of restructured meat is increasing due to the expansion of frozen food.

재구성육에 관한 종래의 기술로는 미국특허(US patent 5,387,424)에 있어서는, 뼈에 재구성된 육을 결합시키는 공정을 특허화 하였고(Mendenhall 등, 1995), 또한 미국특허(US patent 4,210,677)에서는 근육단백질의 추출을 위하여 고기를 큐브(cube)형태로 자르고 그 육들을 결합시키고 냉동시키는 방법을 특허화하였다. 이때에는 물리적 방법의 하나인 마사져(massager)나 텀블러(tumbler) 등을 사용하며 소금과 인산염을 첨가하여 가공시킨 후 성형을 하였다. 이와 유사하며 관련된 특허들로는 US patent 4,539,210과 4,544,560 등이 물리적 방법으로 적육을 두꺼운 조각(chunk)형태로 자르고 회전칼연화기를 사용하여 소금과 인산염 량을 조절하여 재구성육을 제조하기도 하였다.Conventional techniques for reconstituted meat include US patent 5,387,424, which patents a process for binding reconstituted meat to bone (Mendenhall et al., 1995), and US patent 4,210,677 for muscle protein. Patented is a method of cutting meat into cubes for extraction and combining and freezing the meats. At this time, a massager or tumbler, which is one of physical methods, was used, followed by molding by adding salt and phosphate. Similar and related patents, such as US patents 4,539,210 and 4,544,560, have been used to physically cut red meat into chunks and produce reconstituted meat by adjusting the salt and phosphate levels using a rotary mill.

본 발명은 상기와 같은 돈육 재구성 기술을 이용하여 족발과 비슷한 형태의 새로운 돈육을 제공토록 하는데 그 목적이 있다.The object of the present invention is to provide a new pork in a form similar to hog hok using the pork reconstruction technique as described above.

상기 목적을 달성하기 위한 수단으로,As a means for achieving the above object,

본 발명은 일정한 양념이 가해지고 일정한 온도로 열을 가하여 자숙시켜 이루어진 돼지 껍질층과; 상기 돼지 껍질층 상부에 부착되는 지방층과; 상기 지방층 상부에 부착되어지며 일정한 양념이 가해지고 일정한 온도로 열을 가하여 자숙시킨 소시지층으로 이루어진 것이 특징이다.The present invention is a pig skin layer made by heating a certain seasoning and heating at a constant temperature; A fat layer attached to the pork skin layer; The fat layer is attached to the upper layer is characterized by consisting of a sausage layer made by applying a certain seasoning and heating at a constant temperature.

또한, 물을 이용하여 깨끗하게 세척한 후 일정한 크기로 세척하여 돼지의 껍질을 양념하는 돼지껍질 양념단계와; 소시지를 양념하는 소시지 양념단계와; 돼지 껍질 위에 소시지를 올려놓는 적층단계와; 일정한 모양으로 성형하는 성형단계와; 60도에서 30분간 훈련하는 훈련단계와; 80도에서 60분간 자숙하는 자숙단계와; 완성된 제품을 진공 포장하는 포장단계로 이루어지는 것이 특징이다.In addition, the pig skin seasoning step of seasoning the skin of the pig by washing to a constant size after washing cleanly with water; Sausage seasoning step of seasoning the sausage; A lamination step of placing the sausage on the pork skin; A molding step of molding into a predetermined shape; A training step of training at 60 degrees for 30 minutes; A self-study stage at 80 degrees for 60 minutes; Characterized by the packaging step of vacuum packaging the finished product.

또한, 상기 양념된 돼지껍질은 정형된 돈피육 70 - 80중량%, 간장 0.2 - 6중량%, 고추장 0.2 - 5중량%, 마늘 0.05 - 2중량%, 참기름0.02 - 1.0중량%, 향신료 2 - 10중량%를 이용하여 이루어진 것이 특징이다.In addition, the seasoned pork skin is 70-80% by weight, pork-0.2-6% by weight, 0.2-5% by weight of kochujang, 0.05-2% by weight garlic, 0.02-1.0% by weight sesame oil, spices 2-10 It is characterized by using the weight percent.

도 1은 본 발명의 구성을 간략하게 나타낸 단면도.1 is a cross-sectional view showing a brief configuration of the present invention.

도 2는 본 발명을 통해 완성된 재구성육의 사시도.Figure 2 is a perspective view of the restructured meat completed through the present invention.

도 3은 본 발명을 통해 완성된 재구성육의 단면도.Figure 3 is a cross-sectional view of the restructured meat completed through the present invention.

도 4는 본 발명의 재구성육의 제작과정을 나타낸 플로우 차트.Figure 4 is a flow chart showing the manufacturing process of the restructured meat of the present invention.

* 도면의 주요부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings

10: 돼지껍질10: pork skin

20: 지방층20: fat layer

30: 소시지30: sausage

이하, 본 발명의 바람직한 실시예를 첨부된 도면들을 참조하여 상세히 설명한다. 우선 각 도면의 구성요소들에 참조부호를 부가함에 있어서, 동일한 구성요소들에 대해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호를 가지도록하고 있음에 유의하여야 한다. 또한, 하기에서 본 발명을 설명함에 있어, 관련된 공지기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. First of all, in adding reference numerals to the components of each drawing, it should be noted that the same reference numerals are used as much as possible even if displayed on different drawings. In addition, in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

본 발명은 족발과 비슷한 형태를 갖게 되며, 족발을 구성하는 돼지 껍질을 이용하고 여기에 내용물을 재구성하여 족발이 갖는 다층구조를 띄도록 하여 육질 구성에 거부감을 없애고 새로운 디자인에 따른 심미감을 갖도록 하고, 동시에 돼지 껍질에 재구성되는 내용물과의 조화로 인하여 새로운 맞을 갖도록 한다.The present invention has a similar shape to the hogfoot, using pig skin constituting the hogfoot and reconstituting the contents therein to have a multi-layered structure of the hogfoot so as to eliminate the objection to meat composition and to have aesthetics according to the new design, At the same time, the new skin is matched with the contents reconstituted in the pig skin.

도 1은 본 발명의 구성을 간략하게 나타낸 단면도.1 is a cross-sectional view showing a brief configuration of the present invention.

도 2는 본 발명을 통해 완성된 재구성육의 사시도.Figure 2 is a perspective view of the restructured meat completed through the present invention.

도 3은 본 발명을 통해 완성된 재구성육의 단면도.Figure 3 is a cross-sectional view of the restructured meat completed through the present invention.

도 4는 본 발명의 재구성육의 제작과정을 나타낸 플로우 차트로서,Figure 4 is a flow chart showing the manufacturing process of the restructured meat of the present invention,

도시한 바와 같이, 본 발명은 돼지껍질층(10)과 지방층(20) 및 소시지층(30)으로 이루어지는바, 상기 지방층(20)은 돼지껍질층(10)에 이미 부착된 상태이다.As shown, the present invention consists of a pig skin layer 10, fat layer 20 and sausage layer 30, the fat layer 20 is already attached to the pig skin layer (10).

즉, 본 발명의 구성은 일정한 양념이 가해지고 일정한 온도로 열을 가하여 자숙시켜 이루어진 돼지 껍질층(10)과; 상기 돼지 껍질층(10) 상부에 부착되는 지방층(20)과; 상기 지방층(20) 상부에 부착되어지며 일정한 양념이 가해지고 일정한 온도로 열을 가하여 자숙시킨 소시지층(30)으로 이루어진다.That is, the constitution of the present invention is a pig skin layer 10 made by heating a certain seasoning is applied to a certain temperature and cooked; A fat layer 20 attached to an upper portion of the pork skin layer 10; The fat layer 20 is attached to the upper portion is made of a sausage layer 30 is made by applying a certain seasoning and heating at a constant temperature.

이하에서 본원발명의 돼지 껍질을 설명하기 위하여, 돼지 껍질을 이용하여 이루어지는 족발에 대해서 간략하게 설명하기로 한다.Hereinafter, in order to describe the pork skin of the present invention, a description will be briefly described of the hog hok using a pork skin.

족발은 돼지의 발을 지칭하는 것으로 돼지고기는 중금속을 제거하는 작용을 하는 것으로 알려져 있으며 고기는 단백질이 그 주요성분이고 껍질과 힘줄은 젤라틴을 그 주요 성분으로 하고 있다.Pig's feet refer to pig's feet. Pork is known to remove heavy metals. Meat contains protein as its main ingredient, and skin and tendons contain gelatin as its main ingredient.

특히 인체의 관절, 연골 힘줄 등 많은 조직의 주요성분이 젤라틴이고 이것은 인체에서 합성하지 못함으로 외부에서 직접 섭취하여야 하며 족발은 상기 단백질 및 젤라틴의 공급을 위한 주요 음식물이다.In particular, the main components of many tissues, such as joints, cartilage tendons of the human body is gelatin, which cannot be synthesized in the human body and should be taken directly from the outside, and hogfoot is a main food for supplying the protein and gelatin.

상기 족발의 가공 및 취식형태로는 생족발의 표면에 털을 제거 후에 찬물에서 10시간 담구어 생족발이 함유하고 있는 피를 제거하고 이를 끓는 물에 담아 잔류하는 응고된 피와 이물질을 제거하여 찬물에 세척하고 이를 양념류를 첨가한 끓는 물에 2시간정도 삶아서 자연 건조하여 익혀진 족발을 얻을 수 있으며 건조된 족발의 살을 뼈에서 발라내어 각종야채와 함께 취식하는 것이 일반적인 취식방법이다.In the processing and eating form of the hogbalk, after removing the hair on the surface of the raw hogbal, it is soaked in cold water for 10 hours to remove the blood contained in the raw hogbal and put it in boiling water to remove the coagulated blood and foreign substances remaining in cold water. It is boiled in boiling water with seasoning for 2 hours and dried naturally to get cooked pork feet. The dried pork feet are dried from bone and eaten with various vegetables.

그러나 상기와 같은 족발의 가공 및 취식 방법은 단순히 족발을 삶아서 익히고 살을 뼈에서 발라내어 취식하는 것으로 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 기피하게 되는 결점이 있었다.However, the processing and eating method of the hog hok such as boiled hog hog and boiled meat from bones to eat and eaten in recent years, there are many improvements, but the image of the traditional filthy breeding facilities and filthy pigs, in particular, the feet of the pig material Although pig feet as foods contain excellent ingredients as foods, there are drawbacks to avoid people with weak stomachs, women and children.

따라서, 본 발명에서는 종래의 족발이 갖는 이미지를 개선토록 하는 것으로, 돼지 껍질만을 추출하여 가공토록 하고, 아울러 여기에 소시지를 첨부토록 함으로써 족발과 비슷한 층 구조를 갖으면서도 그 내용물을 달리하여 새로운 개념의 돈육을 제공하고 아울러 가공 과정에 있어서도 뼈를 발라내는 작업등이 필요 없도록 하며 또한 완성된 다층구조의 내용물에 제공하여 맛깔스러운 취식이 가능하도록 돈육을 재구성하였다.Therefore, in the present invention, to improve the image of the conventional hog hok, to extract only the pork skin and to process, and also to attach the sausage to it to have a layered structure similar to the hog hog, the contents of the new concept of different The pork was reorganized so that the pork was not required for the process of bone processing in the process of processing and provided to the contents of the finished multilayer structure for delicious eating.

이하에서 본 발명에 적용되는 돼지껍질 재료를 제조하는 방법을 설명하기로 한다.Hereinafter will be described a method of manufacturing a pig skin material applied to the present invention.

먼저, 수집된 돼지껍질에서 돼지털(돈모)과 피하결체조직, 지방, 육편을 제거하고 적당한 크기로 분할된 돈피를 마련한다. 이후 이 돈피를 깨끗한 물에 세척을 하는 과정을 통해 위생적으로 문제가 없도록 하며, 이후 소금, 설탕, 참기름, 간장, 고추장, 화학조미료, 후추, 마늘, 양파 등의 양념에 버무려서 양념장이 포함된 돼지껍질을 완성한다.First, remove the pig hair (pork hair), subcutaneous connective tissue, fat, flakes from the collected pig skin, and prepare the donpi divided into appropriate size. Later, the pork skin is washed with clean water so that there is no problem. To complete.

한편, 본 발명에서는 상기와 같이 구성되는 돼지 껍질에 소시지를 적층하여 돈육을 재구성하는바, 소시지를 제조하는 방법은 다음과 같다.On the other hand, in the present invention, by laminating the sausage in the pork shell configured as described above to reconstruct the pork, the method of manufacturing the sausage is as follows.

소시지를 제조하는 방법에는 두 가지 접근 방법이 있다. 첫 번째는 자연적 또는 인공적 소시지 케이싱을 제조하고 케이싱을 소시지 고기로 채우는 것이다. 최근에는 스트랜드용 용기를 제공하기 위하여 응고될 수 있는 외표면 재료를 가지는 고기 유제의 내측 코어를 가지는 소시지 재료의 스트랜드를 공유 압출하는 방법이 공개되어 있다. 외표면 재료는 교원질 단백질을 가지는 겔로 구성될 수 있다.There are two approaches to making sausages. The first is to prepare a natural or artificial sausage casing and fill the casing with sausage meat. Recently, a method of coextrusion of strands of sausage material having an inner core of meat emulsion with an outer surface material which can be solidified to provide a container for strands has been disclosed. The outer surface material may consist of a gel with collagen protein.

또한, 최근의 공유 압출 기술상의 발전은 공유 압출된 소시지 스트랜드를 링킹 하기 전에 응고 공정을 강화함으로써 시장에 신선한 소시지를 공급할 수 있도록 하였다. 응고는 케이싱의 경화 단계를 지칭한다.In addition, recent advances in co-extrusion technology have enabled the supply of fresh sausages to the market by enhancing the coagulation process before linking co-extruded sausage strands. Coagulation refers to the curing step of the casing.

이것은 두 개의 방법으로 기본적으로 달성되는데, 우선 소시지상의 교원질 겔 코팅으로부터 물을 제거하고 다음으로 안정된 조직(network)을 형성하기 위하여 겔에 교원질 섬유질을 교차 결합함으로써 달성된다. 교차 결합(crosslinking)은 훈연액과 같은 겔에 교차결합 작용제(crosslinking agent)를 추가함으로써 종종 용이하게 된다.This is basically accomplished in two ways, first by removing the water from the collagen gel coating on the sausage and then by crosslinking the collagen fibers in the gel to form a stable network. Crosslinking is often facilitated by adding a crosslinking agent to the gel, such as a fume solution.

본 발명은 상기와 같은 방법을 이용하여 소시지를 제조하며, 제조된 소시지에 각종 양념을 추가하여 돼지껍질과 결합하기 용이한 소시지를 제조한다.The present invention manufactures a sausage using the same method as described above, by adding a variety of seasoning to the prepared sausage to prepare a sausage easy to combine with pork skin.

또한, 본 발명은 상기와 같은 방법을 이용하여 돼지껍질 및 소시지를 조리하여 제조한 후에 돼지껍질위에 소시지를 올려놓는다.In addition, the present invention is prepared by cooking the pork shell and sausage using the method as described above put the sausage on the pork shell.

그리고, 제품화하기 위한 일정한 모양으로 성형하고, 성형이 완료되면 훈련 및 자숙하는 단계를 통해 본원발명의 다층 소시지를 완성한다.Then, the product is molded into a certain shape for commercialization, and when the molding is completed, the multilayer sausage of the present invention is completed through the steps of training and ripening.

상기에서 훈련하는 온도는 60도(℃)에서 30분간 행하는 것이 바람직하고, 자숙하는 단계는 80도(℃)에서 60분간 행하는 것이 바람직하다.It is preferable to perform the temperature for training for 30 minutes at 60 degreeC (60 degreeC), and the step of self-sufficiency is preferably performed for 60 minutes at 80 degreeC (degreeC).

또한, 상기 양념을 첨가하여 이루어지는 돼지껍질은, 정형된 돈피육 70 - 80중량%, 간장 0.2 - 6중량%, 고추장 0.2 - 5중량%, 마늘 0.05 - 2중량%, 참기름0.02 - 1.0중량%, 향신료 2 - 10중량%으로 구성한다.In addition, the pork shell made by adding the seasoning is, 70-80% by weight of the pork cut meat, 0.2-6% by weight of soy sauce, 0.2-5% by weight of red pepper paste, 0.05-2% by weight of garlic, 0.02-1.0% by weight of sesame oil, Spice 2-10% by weight.

상기에서 각종 양념류는 돼지 껍질에서 발생하는 이취를 없애주고 풍미를 높여주는데 활용된다.In the above, various seasonings are used to remove off-flavor and improve flavor.

특히 상기 향신료를 돼지 껍질에 작용하게 되면 이취를 없애주는 작용을 보다 강력하게 수행할 수 있고 또한 적당한 비율에 의해서 다양한 맛을 창출하는데일조할 수 있다.In particular, when the spice is applied to the skin of the pig can be more powerful to remove the odor and can help to create a variety of taste by a suitable ratio.

결국, 본 발명은 돼지껍질과 소시지를 결합하여 다층구조로써 새로운 개념의 재구성육을 제공할 수 있으며, 바람직하게는 오겹 정도가 접합할 것이다.As a result, the present invention can provide a new concept of restructured meat as a multi-layered structure by combining pork shells and sausages, and preferably, the degree of overlap will be bonded.

상기에서 오겹이라함은 소시지를 삼겹으로 하고 돼지껍질과 이에 속한 지방층을 합쳐서 붙여진 이름으로써 필요에 따라서는 칠겹이나 구겹등 다양한 적층구조의 재구성육을 제공할 수 있음은 물론이다.In the above, the term "folded" is a name given by combining three layers of sausage and the skin layer of pork and the fat layer thereof, and of course, it is possible to provide reconstituted meat of various laminated structures such as seven-fold or nine-fold as necessary.

상술한 바와 같이 본 발명은 돼지껍질과 소시지를 결합하여 다양한 맛을 제공하는 신개념의 재구성육을 제공하며, 마치 족발과 같은 형태를 띄어 처음 접할때에도 부담이 없고, 그 내용물에 있어서도 돼지껍질과 소시지의 담백한 맛이 결합되어 취식이 용이하며, 또한 뼈를 포함하지 않게 되어 먹을 수 있는 부분만을 정확하게 구분하여 구입할 수 있으므로 이용자에게 신뢰감을 줄 수 있게 된다.As described above, the present invention provides a reconstructed meat of a new concept that combines pork shells and sausages to provide a variety of tastes. Combined with a light taste, it is easy to eat, and also does not contain bones, so you can buy only the parts that can be eaten precisely.

Claims (3)

일정한 양념이 가해지고 일정한 온도로 열을 가하여 자숙시켜 이루어진 돼지 껍질층과;A pig skin layer made by heating a certain seasoning and heating at a constant temperature; 상기 돼지 껍질층 상부에 부착되는 지방층과;A fat layer attached to the pork skin layer; 상기 지방층 상부에 부착되어지며 일정한 양념이 가해지고 일정한 온도로 열을 가하여 자숙시킨 소시지층으로 이루어진 것을 특징으로 하는 돈육을 이용한 오겹소시지.Attached to the top of the fat layer is a sausage using pork, characterized in that consisting of a sausage layer ripened by applying a constant seasoning and heat at a constant temperature. 물을 이용하여 깨끗하게 세척한 후 일정한 크기로 세척하여 돼지의 껍질을 양념하는 돼지껍질 양념단계와;Pig skin seasoning step of seasoning the skin of the pig by washing to clean and then to a constant size using water; 소시지를 양념하는 소시지 양념단계와;Sausage seasoning step of seasoning the sausage; 돼지 껍질 위에 소시지를 올려놓는 적층단계와;A lamination step of placing the sausage on the pork skin; 일정한 모양으로 성형하는 성형단계와;A molding step of molding into a predetermined shape; 60도에서 30분간 훈련하는 훈련단계와;A training step of training at 60 degrees for 30 minutes; 80도에서 60분간 자숙하는 자숙단계와;A self-study stage at 80 degrees for 60 minutes; 완성된 제품을 진공포장하는 포장단계로 이루어지는 것을 특징으로 하는 돈육을 이용한 오겹 소시지 제조방법.The method of manufacturing a sausage sausage using pork, characterized in that the packaging step of vacuum-packing the finished product. 제 2 항에 있어서,The method of claim 2, 상기 양념된 돼지껍질은 정형된 돈피육 70 - 80중량%, 간장 0.2 - 6중량%, 고추장 0.2 - 5중량%, 마늘 0.05 - 2중량%, 참기름0.02 - 1.0중량%, 향신료 2 - 10중량%를 이용하여 이루어진 것을 특징으로 하는 돈육을 이용한 오겹 소시지 제조방법.The seasoned pork skin is 70-80% by weight of the pork cutlet, 0.2-6% by weight of soy sauce, 0.2-5% by weight of kochujang, 0.05-2% by weight of garlic, 0.02-1.0% by weight of sesame oil, 2-10% by weight of spices. Method of manufacturing a sausage sausage using pork, characterized in that made using.
KR10-2003-0048888A 2003-07-16 2003-07-16 Sausage Using Pork and Manufacturing Method Thereof KR100537159B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101406103B1 (en) * 2012-07-25 2014-06-16 건국대학교 산학협력단 Manufacturing method of sausages containing pork skin collagen
KR102311731B1 (en) * 2021-02-19 2021-10-13 이영재 How to make sausage containing pork skin

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101406103B1 (en) * 2012-07-25 2014-06-16 건국대학교 산학협력단 Manufacturing method of sausages containing pork skin collagen
KR102311731B1 (en) * 2021-02-19 2021-10-13 이영재 How to make sausage containing pork skin

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