KR20050072909A - Method for cooking a steamed pig-backbone food - Google Patents

Abstract

The present invention relates to a method of manufacturing spine steamed pork using a spine, and is developed to provide a rich nutrition, good taste, easy to manufacture pork spine steamed pork, green onion, leek root, ginger, shochu, onion The first heating and cooking process, and the process of rinsing the pork spine treated in the above process in cold water to remove the oil, and the red pork spine, red pepper paste, red pepper powder, syrup, minced garlic, soy sauce, etc. It is characterized by including a step of putting together a secondary heating cooking.

Description

Method for cooking pork backbone steamed {Method for cooking a steamed pig-backbone food}

The present invention relates to a method for producing pork spine steaming using pork spine.

More specifically, the present invention cuts the pork back to an appropriate size and mixes the first seasonings such as green tea, shochu, leek root, ginger, onions, and black pepper together, heated and cooked on high heat and medium heat, then the first seasoning Removes and rinses only the pork spine in cold water to remove oil, and then relates to a method of manufacturing pork spine steamed by heating it in a cooking container with a predetermined amount of red pepper paste, red pepper powder, syrup, minced garlic, soy sauce, and seasoning. .

As is well known, there are not many dishes that use pork spines as a main ingredient, and the ones sold in restaurants may include, for example, bone haejangguk soup. Method "(Domestic Patent Publication No. 2003-0045578) has been disclosed.

Examining the prior art, the manufacturing process is very different from the manufacturing method of the present invention except the process of bleeding pig blood in cold water, in particular, the prior art does not remove the fat (oil) contained in pork Because it is cooked in a non-conditional state, there is a problem that consumers have to ingest grease known as a harmful ingredient, and it does not include a process for softening the meat. There was a disadvantage that can not be removed completely.

In other words, in order to remove the fat (oil) contained in the pork, the process of boiling the pig's spine primarily and discarded the boiled water is essential. In the prior art, such a process is omitted, but rather, the boiled water is primarily When using this as a broth, the problem is that the fat content (pork oil) known to consumers is ingested as it is, and when boiled pork back with salt from the first heating, the meat becomes tough Even though it is hard, the prior art is to add salt from the first heating, so it neglects the process of softening the meat of pork spine.In order to remove the peculiar smell of pork, it is seasoned with ginger and so on. Discard the water and add another seasoning to cook. The prior art uses the first boiled water as broth It is found that the problem is that the smell is not completely removed and the taste is not realized.

The problem of the prior art as described above may be regarded as not a problem, but considering the food value and economics of cooking in light of the modern food culture in pursuit of healthy dishes and dishes that satisfy the taste. It is a very important point to see.

The present invention aims to provide a method for producing pork spine steam, which satisfies the taste and taste in a simple process while solving various problems of the prior art as described above.

The present invention for achieving the above object is the first step of preparing a spine, primary seasoning, secondary seasoning;

A second step of subjecting the pork spine, which has been cut to a predetermined size, to primary heating with green tea, green onion root, ginger, shochu, onion, black pepper, etc. as a first seasoning;

A third step of removing oil by rinsing the pork spine treated in the second step in cold water;

A fourth step of performing a second heat cooking with the second seasoning consisting of red pepper paste, red pepper powder, syrup, minced garlic, seasoning sauce, seasoning, etc. on the pork spine after the third step;

In the fourth step, the second heat-cooked dish includes carrots, leeks, oyster mushrooms, and the like.

Hereinafter, described in detail the manufacturing method of pork spine steam of the present invention.

1 is a flowchart sequentially showing a preferred embodiment of the present invention.

In the embodiment of the present invention will be presented a method of producing pork spine steaming is beneficial to health and good taste and easy manufacturing process.

First step: material preparation and processing

1) Pork spine --------------------- 10㎏

2) 1st seasoning

  Green angle ------------------------- 100 g

  Green onion root --------------------- 600g

  Ginger ------------------------- 250 g

  Shochu (2 hops) ---------------- 1 bottle

  Black Pepper --------------------- 0.5g

  Onion ------------------------- 300 g

3) 2nd seasoning

  Gochujang ----------------------- 1㎏

  Chili Powder --------------------- 200g

  Seasoning ----------------------- 1g

  Starch syrup ------------------------- 15 g

  Compacted garlic --------------------- 400 g

  Soy sauce ----------------------- 250 g

4) garnish

  Carrot, leek, oyster mushroom, etc.

Since the pig spine is mainly stored frozen, it is cut to a suitable size, preferably about 10 cm before thawing and thawed and then bleeded in water to bleed the blood.

The leek root is preferably used without removing the small root and thereby effective in removing the smell of oriental medicine and pork.

The ginger and onion is preferably used to cut the proper size so as to penetrate effectively into the backbone of the pig's natural taste.

The garnish is prepared by cutting the appropriate size to produce a visually beautiful effect on top of the cooking in the completion step of the pork spine dish.

2nd process: 1st cooking process

Pork backbone prepared in the first step and the first seasoning are put together in a cooking container and boiled. At first, cook for about 20 minutes on high heat, then cook for an hour on medium heat.

This process removes the peculiar smell of the pig's spine and allows the herbal ingredients contained in the rust shell to soak into the flesh attached to the pig's spine and soften the flesh.

Third Process: Oil Removal Process

Pig backbone treated in the second step is rinsed in cold water to remove oil. Pork oil has a negative effect on the human body, so eliminating it provides a healthy diet to consumers.

4th process: 2nd cooking process

The pork backbone from which the oil is removed in the third step is heated and cooked in a cooking container together with the second seasoning of the first step. It is enough to cook for about 30 minutes by heating.

In this process, the spicy taste is cut into the meat by red pepper paste and red pepper powder, and the sweetness is slightly sweetened by starch syrup, and the surface of the meat is polished to make it visually delicious. Garlic and seasonings enhance the flavor of the dishes, while soy sauce is used to properly match the dishes.

5th process: cooking completion stage

In the fourth process, cooking is actually completed, and in the fifth process, when cooking is provided to the consumer, a proper amount of garnish is placed on the pork spine, which has been processed in the fourth process, and brought to the customer's bed. It is the process of making it.

Here is a dish that can be eaten if the garnish on the pork spine is cooked to some extent, that is, the pork spine steamed.

This fifth process is a conventional process that does not fall within the scope of the claims of the present invention.

Pork spine steamed according to the present invention prepared according to the above embodiment is cooked up to the fourth process according to the acceptance prediction, and is provided by executing the fifth process on the order as soon as the order is beneficial to the human body and improves taste.

As described above, pork backbone steamed dishes based on the method for producing pork backbone steamed food of the present invention can produce high quality dishes with pork backbone, which is a simple cooking process and has a relatively low demand compared to other parts of pork. It can be economically effective and at the same time can provide consumers with nutritious and delicious dishes.

1 is a flow chart showing a manufacturing process of pork spine steaming according to the present invention.

Claims (2)

Put the primary seasoning consisting of green tea 50 to 150 g, green onion root 500 to 700 g, ginger 200 to 300 g, shochu 1 to 3 hops, onion 250 to 350 g, etc. A second step of cooking; A third step of removing oil by rinsing the pork spine treated in the second step in cold water; The second step of cooking by heating the second step consisting of gochujang 800 to 1200g, red pepper powder 150 to 250g, starch syrup 10 to 20g, minced garlic 350 to 450g, soy sauce 200 to 300g, etc. 4 step; Pork spine steamed production method comprising a. The method of claim 1, Method for producing pork spine steamed, characterized in that the heat is cooked for 30 minutes on a high heat, 1 hour on medium heat when heated in the second step of the first heat cooking.