KR20050112479A - Pork Wrapping Method - Google Patents

Abstract

The present invention relates to pork (pork) Bossam cuisine, more specifically, the first domestic pork "pork belly pork charcoal barbecue cooked" (pork pork belly grilled charcoal grilled beef) to create a Korean food and gourmet food It is about how to add a chapter of Korean specialties by presenting different essences.

To this end, the present invention differentiates pork pork belly charcoal barbecue method (pork pork belly charcoal grilling method) step by step and removes the smell of pork by roasting using charcoal, and also the greasy of pork through the roasting process In order to enhance the cooking taste of Koreans by removing some portions of the meat, it is characterized by the fact that it provides Bossam dishes through the roasting method of pork samgyeopsal for bossam cooking in Korea, which no one in Korea ever thought of. .

Description

Pork Pork Belly Charcoal Barbecue Bossam Cuisine {omitted}

The present invention relates to a pork (pork) bossam cooking, and more particularly to a pork pork barbecue bossam cooking using pork charcoal (pork pork belly pork charcoal grilled bossam).

In general, pork chops are boiled in water or steam that cuts the lean meat or the neck of the pork, and is eaten with bossam kimchi, which is more cooked than grilling. There is an inherent disadvantage of less flavor.

In order to solve the above problems, the pork portion, which is an important part of pork wraps, is carefully selected for the fresh pork belly portion, which is properly divided between lean meat and scaffolding, and greasy step by step through a charcoal barbecue (charcoal grill) process. In addition, it takes advantage of the charm of charcoal barbecue, and in the process of roasting the unique smell of pork with charcoal fire directly and properly, it is made to camouflage with the charcoal aroma to make it feel light and savory flavor.

Hereinafter, described in detail by the accompanying drawings as follows.

[Fig. 1] -B is a drawing that rolls the selected pork belly portion once using traditional Korean paper to efficiently execute the charcoal barbecue, the core of pork pork belly charcoal BBQ. 1) · (2)> This means that in the process of slowly cooking the pork belly in the charcoal barbecue, Hanji effectively sucks oil from the pork belly and stays in the hanji itself. 1] -C, (3) As it is stacked in aluminum foil as shown in the drawing> Secondly, it has the effect of effectively cooking pork belly meat with its own grease, which is brewed by strong heat, and tertiary heat of charcoal. By blocking the outside from the outside, the pork belly is cooked effectively, so it does not burn.

2 is a drawing of charcoal barbecue process,

[Fig. 2] -A, (1) put pork pork belly wrapped in a double aluminum foil for cooking on charcoal fire charcoal roasting (about 50 minutes based on charcoal charcoal) during the process of the meat itself generated pork The oily liquid boils at high heat and serves as a steam cooker in a double wrapped foil, and the pork belly is cooked to the inside, and the hanji in foil has the effect of preventing meat from burning during the charcoal roasting process as described in the preceding paragraph.

In this process, the actual cooking of meat can be discerned as the final primary roasting is completed by the touch of the hand. Photograph of <[Figure 2] -A (2)>

After that, peel off the outer foil wrapped in double and the Korean paper, and complete the roasting of avalanche. Secondly, the pork belly grilled directly on the charcoal charcoal is provided in order to provide customers with pork charcoal barbecue wrapped food. Baked in moderately charcoal fire without burning strong charcoal fire <[Fig. 2] -B (1)> Preserved pickled cabbage and bossam inside prepared with bosas to enhance the taste of gourmets Cooking. 3

As described above, the present invention is the first barbecued pork belly in Korea, and the concept is different from that of Bossam cuisine, which is originally boiled or boiled and served to customers in Korea. It is a dish that can newly unfold a piece of Korean traditional cuisine that can taste the essence.

[Fig. 1] -A, [Fig. 1] -B, [Fig. 1] -C: Drawing just before the charcoal barbecue after selection of fresh pork pork belly

[Figure 2] -A, [Figure 2] -B: Pork belly pork charcoal BBQ process drawing

Fig. 3: Pork pork belly Charcoal BBQ grilled dishes

<Description of the code | symbol about the principal part of drawing>

Fig. 1-A, (1): front view of fresh pork belly portion

Fig. 1-A, (2): side view of fresh pork belly portion

Fig. 1-A, (3): partial portion of pork belly inserted into skewers for charcoal BBQ

              ※ Skewers for Charcoal BBQ (Shinjubong skewer for Charcoal BBQ)

Fig. 1-B, (1) and (2): Hanji wrapping (hanji wrapping) drawings

Fig. 1-C, (1) · (2): drawing of primary packaging and secondary packaging with aluminum foil for cooking

1-C, (3): Secondary packaging completed drawing with aluminum foil for cooking

Fig. 2-A, (1), (2): detailed drawing of charcoal barbecue

[Fig. 2] -A, (3): drawing removes cooking foil after completion of charcoal roasting

FIG. 2-B, 1: Final Charcoal BBQ Drawing

3, (1): pork belly barbecue Bossam dish

Claims (1)

Part of the process of preparing the charcoal-grilled barbecued dishes that can be served to gourmets as a new charcoal-grilled dish. Fig. 1-B, (1), (2) (pork pork belly Korean paper packaging process step) Figure 2-C, (1), (2), (3) (pork pork belly aluminum foil double packaging process step) Fig. 2-A, (1), (2) (pork roast pork aluminum foil packaging powder charcoal grilling process step) [Fig. 2] -A (3)-[B] -B, (1) (completed roast pork pork, charcoal charcoal roasting process step after removing aluminum foil packaging)