KR20060000813A - Method for grilling the ribs of pork using red wine and the grilled ribs of pork thereof - Google Patents

Abstract

The present invention relates to a method of baking pork ribs using red wine and roasted pork ribs, and more particularly, the present invention is 30 to 70 g of coarse salt per 1 kg of pork ribs which are not seasoned on charcoal fire. After sprinkling, mix red wine and apple juice: 4 ~ 7: 3 ~ 6 (w / w) juice of pineapple juice at a ratio of 7 ~ 9: 1 ~ 3 (v / v). Spray by baking until ~ 40 mL ribs are fully cooked, or

Sprinkle 30 to 70 g per 1 kg of pork ribs with coarse salt on whole pork ribs that have not been seasoned, then mix red wine and apple juice: 4-7: 3-6 (w / w) juice of pineapple juice 7-9: 1. Spray the mixed solution mixed with a ratio of ˜3 (v / v) until the outer surface of 10 ~ 20 mL per 1 kg of pork ribs are cooked and roasted first, and then cut the pork pork ribs into a suitable size to eat. It relates to a grilling method of pork ribs and roasted pork ribs, characterized in that the mixed solution is sprayed until 10 ~ 30 mL ribs per 1kg pork ribs fully cooked.

Pork ribs, red wine, juice, how to bake

Description

Method for grilling the ribs of pork using red wine and the grilled ribs of pork else}

The present invention relates to a method for baking pork ribs using red wine and roasted pork ribs. More specifically, the present invention is sprinkled with 30 to 70 g of coarse salt per 1 kg of pork ribs, which is not seasoned on charcoal fire. Afterwards, red wine and apple juice: 30 ~ 1 kg of pork ribs mixed with a mixture of 4-7: 3-6 (w / w) of pineapple juice in a ratio of 7-9: 1-3 (v / v) Spray by baking until 40 mL ribs are fully cooked, or

Sprinkle 30 to 70 g per 1 kg of pork ribs with coarse salt on whole pork ribs that have not been seasoned, then mix red wine and apple juice: 4-7: 3-6 (w / w) juice of pineapple juice 7-9: 1. Spray the mixed solution mixed with a ratio of ˜3 (v / v) until the outer surface of 10 ~ 20 mL per 1 kg of pork ribs are cooked and roasted first, and then cut the pork pork ribs into a suitable size to eat. It relates to a grilling method of pork ribs and roasted pork ribs, characterized in that the mixed solution is sprayed until 10 ~ 30 mL ribs per 1kg pork ribs fully cooked.

Pork chops are usually grilled with seasoning, and the marinated pork ribs are easily fed and eaten easily due to the strong taste and flavor of various seasonings and seasonings such as soy sauce or red pepper paste, the main ingredients. There is this. In addition, when the pork ribs are already marinated in the marinade solution, the marinade will continue to fall on charcoal when grilled, and the meat grilling time will increase, resulting in meaty, fishy and tasteless, and long-term marinade. If you put it, it may become too soft and not chew. In addition, seasoned pork ribs are bloated and digestible due to various added seasonings.

Therefore, the present invention has been made to solve the conventional problems as described above, the object of the present invention by roasting the uncooked whole pork ribs by spraying only the mixed solution of coarse salt and red wine and mixed fruit juice in a charcoal fire, It provides a light roasted pork ribs with a good texture and enjoys the unique taste of pork without fishy, while eliminating the burden of digestion due to the removal of grease. Also, it is given the harmony of color, sweetness and sour taste. It is to provide a new way of baking pork ribs that can be promoted.

Pork ribs roasting method provided by the present invention according to the above object is placed on the charcoal fire and put the whole pork ribs not seasoned, sprinkled with coarse salt 30 ~ 70g per 1kg pork ribs, red wine and apple juice: A mixture of pineapple juice mixed with 4-7: 3-6 (w / w) juice in a ratio of 7-9: 1: 1-3 (v / v) is cooked 30-30 mL per 1 kg of pork ribs. It is characterized by baking until sprayed.

Or the method of baking pork ribs provided by the present invention put the grilled pork ribs on top of charcoal fire, then sprinkled with coarse salt 30 ~ 70g per 1kg of pork ribs, red wine and apple juice: pineapple juice Mix 4 ~ 7: 3 ~ 6 (w / w) juice with 7 ~ 9: 1 ~ 3 (v / v) and mix the mixture with 10 ~ 20 mL per kg of pork ribs until the surface is ripe After roasting first, cut the pork pork ribs into a suitable size again, and spray the mixed solution on a new charcoal fire until 10 ~ 30 mL ribs per 1 kg of pork ribs are fully cooked.

In the present invention, unlike the use of seasoned pork ribs in general, using a whole pork ribs that are not seasoned at all, characterized in that grilled using only a mixture of coarse salt and red wine and mixed juice in a charcoal fire.

In the present invention, the coarse salt is a natural coarse salt using 30 ~ 70g per 1kg of pork ribs, and evenly sprinkled on the front and back of the ribs immediately after placing the pork ribs on charcoal fire.

Red wine used in the present invention has an alcohol content of 10 degrees to 13 degrees, preferably an alcohol content of 11 degrees or 12 degrees, and most preferably an alcohol content of 11 degrees. This softens the meat, removes the smell of meat, and gives the pork ribs a rich and unique flavor and color of red wine, which stimulates appetite visually and visually.

The juice used in the present invention is a 4-7: 3-6 (w / w) mixed juice of apple juice: pineapple juice, preferably a 5: 5 (w / w) mixed juice, and the function of the red wine described above It is a complementary complement. In other words, the mixed fruit juice is more soft and smooth, and the red wine with the sweetness, sour taste and the like in harmony with the unique taste of pork to provide a light but clean, deep-fried pork ribs. At this time, the juice may be used not only apple juice and pineapple juice but also lemon juice, kiwi juice, pear juice, tangerine juice and the like.

The mixing ratio of the red wine and the mixed juice is preferably a ratio of 7-9: 1-3 (v / v), most preferably 8: 2 (v / v), and the ratio of the red wine and mixed juice Continue spraying the mixture at 30-40 mL per kg of pork ribs until the ribs are fully cooked.

In this way, by continuously spraying the mixed solution corresponding to the seasoning, it is possible to properly adjust the texture of the meat, which may become too soft due to long-term aging, or become tired during the baking process, and properly taste the unique taste of pork rather than seasoning. While enjoying it, the aroma and taste of red wine and fruit juice are added lightly to provide a simple and clean taste of pork ribs that promotes appetite. In addition, there is no fear that the condiments will fall into charcoal during baking, making it easy to bake with grill and enjoy delicious meat on time.

On the other hand, the present invention uses a charcoal fire, thereby removing the greasy and non-linin of pork ribs, further enhance the aroma by red wine, and may additionally impart a sterilization effect.

Another method of baking pork ribs provided by the present invention is a red wine and apple juice: 4-7: 3-6 (w / w) mixed juice of pineapple juice mixed in a ratio of 7-9: 1-3 (v / v) Spray a mixture of 10-20 mL pork ribs per kilogram of pork ribs until the outer surface of the pork is ripe, then cut it to a size suitable for eating the pork ribs. Cut the mixture into 1 kg of pork ribs on a new charcoal fire. 10 ~ 30 mL per sugar ribs are characterized in that the jaebeol to spray until fully cooked.

As described above, when the pork ribs are grilled so that the outer surface ripens, and then cut into pieces suitable for eating, the mixture of red wine and juice is more effectively penetrated into the pork ribs, and the pork ribs are cooked evenly. Delicious pork ribs can be provided.

Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples, but the following Examples are provided to illustrate the present invention, but the present invention is not limited thereto.

[Example 1: Sensory test according to the mixing ratio of red wine and mixed juice]

Peel off 2kg of apples and 2kg of pineapple, and squeeze them with a juicer to make juice, and then mix and stir 500 g each to prepare 1 kg of mixed fruit juice. Then, the red wine having an alcohol content of 11 degrees and the mixed juice were put into the sprayer in the ratios as shown in Table 1 below, and stirred to prepare 100 mL of mixed solutions A, B, C, D, E and F.

Place the grill on the charcoal fire, put 3kg of uncooked whole pork ribs, sprinkle 120g of coarse salt on the front and back of the pork ribs, and continue to spray 100mL of each mixed solution with a spray until the ribs are fully cooked. .

The results of the sensory test were carried out by randomly selecting 50 persons, each of 10 men and women in their teens to fifties. The evaluation items were four items of taste, aroma, color, and texture, and the evaluation method was very good (5 points), good (4 points), normal (3 points), bad (2 points), and very bad ( 5-point comparative scale method (1 point) was used. The results were obtained by averaging the sum of the scores of the panels finally responding, and are shown in Table 2 below.

Mixing ratio of red wine and mixed juice Mixed solution A B C D E F Red wine (mL) (11 degrees) 50 60 70 80 90 100 Mixed fruit juice (mL) (apple juice: pineapple juice = 5: 5 (w / w)) 50 40 30 20 10 0

Sensory test result A B C D E F flavor 3.0 3.4 4.5 4.9 4.4 2.8 incense 3.1 3.4 4.3 4.5 4.2 3.2 color 2.9 3.5 4.4 4.7 4.5 4.1 Organization 3.0 3.4 4.4 4.7 4.4 3.4

As can be seen from the above results, roasted pork ribs of the present invention has excellent results in taste, aroma, color, and texture when the mixing ratio between red wine and juice and juice is 7-9: 1-3 (v / v). In particular, the most excellent result was obtained for the mixing ratio of 8: 2 (v / v).

[Example 2: Sensory test according to the alcohol content of red wine]

In the same manner as in Example 1, except that the red wine has an alcohol content of 9 degrees, 10 degrees, 11 degrees, 12 degrees, 13 degrees, and 14, respectively, and the mixing ratio of the red wine and the mixed juice is 8 100 mL of the mixed solution prepared as: 2 (v / v) was used, and the resulting sensory tests were carried out in the same manner as in Example 1 for each of the resulting roasted pork ribs. The results are shown in Table 3 below.

Sensory test result Alcohol content 9 degrees 10 degrees 11 degrees 12 degrees 13 degrees 14 degrees flavor 3.4 3.9 4.9 4.2 3.8 3.5 incense 3.2 4.0 4.8 4.3 4.1 3.5 color 3.4 4.1 4.8 4.0 3.5 2.7 Organization 3.3 4.0 4.8 4.2 3.8 3.2

As can be seen in Table 3, red wine showed good results in taste, aroma, color and texture when alcohol content of 10 degrees to 13 degrees was used, in particular, when using alcohol content of 11 degrees or 4.8 or A 4.9 score was significantly higher.

Example 3: Sensory test according to the mixing ratio between the juice

In the same manner as in Example 1, except that in preparing a mixed juice, apple juice: pineapple juice 1000g: 0g (1), 300g: 700g (2), 400g: 600g (3), 500g: 500g (4 ), 600g: 400g (5), 700g: 300g (6), 800g: 200g (7), 0g: 1000g (8), and mixed red wine with each juice of 8: 2 (v / v) 100 mL of the mixed solution mixed by ratio was used. As a result, a sensory test of the same method as in Example 1 was performed on each obtained pork ribs, and the sensory test results are shown in Table 4 below.

Sensory test result Mixed Juice (One) (2) (3) (4) (5) (6) (7) (8) flavor 3.2 3.7 4.3 4.9 4.5 4.2 3.8 2.9 incense 3.4 3.9 4.3 4.5 4.4 4.2 3.7 3.1 color 3.3 3.9 4.5 4.7 4.5 4.3 3.9 3.2 Organization 3.3 3.8 4.4 4.7 4.4 4.2 3.8 3.1

As can be seen in Table 4, the apple juice: pineapple juice 400g: 600g to 700g: 300g, that is, the mixed juice mixed with a ratio of 4-7: 3-6 (w / w) obtained a good score of 4 points overall In particular, the best results were obtained when mixed at a ratio of 5: 5 (w / w).

Example 4: Sensory test according to the type of juice

In the same manner as in Example 1, except that the type of juice consisting of mixed juices, as shown in Table 4, and red wine and mixed juice according to Table 5 in a ratio of 8: 2 (v / v) 100 mL of the mixed solution obtained by mixing was used, and the sensory test of the same method as in Example 1 was performed on each of the resulting roasted pork ribs. The sensory test results are shown in Table 6 below.

Types of fruit juices a b c d e f g Apple juice Apple juice Apple juice Apple juice Pineapple Juice Pineapple Juice Pineapple Juice Pineapple Juice Kiwi Juice Pear juice Lemon juice Kiwi Juice Pear juice Lemon juice

Sensory test result a b c d e f g flavor 4.8 4.1 4.2 4.2 4.1 4.2 4.2 incense 4.6 4.0 4.1 4.1 4.3 4.3 4.3 color 4.7 4.2 4.2 4.2 4.3 4.3 4.2 Organization 4.8 4.6 4.4 4.2 4.5 4.3 4.2

In Table 6, although the mixed fruit juice of apple juice and pineapple juice showed the best results in taste, aroma, color, and texture, the kiwi juice, pear juice, lemon juice, etc. were generally mixed. Good results were found in the early 4 points.

[Example 5: Sensory test according to the baking method]

In order to confirm the superiority of the roasted pork ribs of the present invention to the general seasoned pork ribs, pork ribs are grilled in two ways provided by the present invention as follows, and the pork ribs are prepared using a commercially available seasoning solution as a comparative example. After aging and baking for a time, the resulting sensory test was carried out in the same manner as in Example 1 for each obtained pork ribs.

① Perform the same method as in Example 1, using roasted pork ribs A using 100mL of the mixed solution prepared by adding 20mL of apple juice and pineapple juice 5: 5 (w / w) mixed fruit juice to 80mL red wine with an alcohol content of 11 degrees Got it.

② Do the same method as the above ①, put the grill on the charcoal fire, put the whole pork ribs 3kg un seasoned, sprinkle evenly with 120g coarse salt on the front and back of the pork ribs, red wine and apple juice: pineapple 40 mL of 100 mL mixture of juice mixed with 5: 5 (w / w) juice and 8: 2 (v / v) juice was continuously sprayed with a sprayer until the surface was ripened, and then the roasted pork ribs were prepared. Roasted pork rib B was obtained by slicing to a size suitable for eating and continuously spraying the remaining 60 mL of the mixed solution on the newly changed charcoal fire until the ribs are fully cooked.

③ purchased commercial pork ribs seasoned pork ribs for 12 hours and baked on charcoal fire to obtain a pork ribs C.

The sensory test results are shown in Table 7 below.

Sensory test result A B C flavor 4.5 4.8 3.4 incense 4.7 4.9 3.0 color 4.4 4.5 3.5 Organization 4.5 4.8 2.8

As can be seen in Table 7, the roasted pork ribs baked according to the method of the present invention showed much better results than the roasted pork ribs in general in all items of taste, aroma, color and texture, especially in the case of texture, Grilled pork ribs of A and B are neither too soft nor chewy, so it is found that they can enjoy the proper chewing taste. Meanwhile, among the two methods provided by the present invention, the method (B) for roasting chaebol after roasting first showed a better result.

As described clearly through the above embodiment, the present invention by roasting the uncondimented whole pork ribs by spraying only the mixed solution of coarse salt and red wine and mixed juice in a charcoal fire, the texture is good and the unique taste of pork The new grilled pork ribs, which are lightly grilled pork ribs that can be enjoyed without fishy taste, are not burdened with digestion due to the elimination of grease, and are provided with a delicate aroma, color, sweetness and sourness. It is a very useful invention in the food industry because it provides a method.

Claims (4)

Place grilled pork ribs on top of charcoal fire, then sprinkle 30 ~ 70g of coarse salt per 1kg of pork ribs, red wine and apple juice: 4 ~ 7: 3 ~ 6 A method of baking pork ribs, characterized in that the mixed solution of the mixed juices in a ratio of 7-9: 1-3 (v / v) is sprayed and baked until 30-40 mL ribs per kg of pork ribs are fully cooked. Place grilled pork ribs on top of charcoal fire, then sprinkle 30 ~ 70g of coarse salt per 1kg of pork ribs, red wine and apple juice: 4 ~ 7: 3 ~ 6 ) Mix the mixed juice with a ratio of 7 ~ 9: 1 ~ 3 (v / v) and spray until the outer surface of 10 ~ 20 mL per 1 kg of pork ribs are cooked and roasted first, then eat the pork ribs again. How to bake pork ribs characterized in that the size of the cut to a new charcoal fire on the mixture and spray until 10 ~ 30 mL ribs per 1kg pork ribs are fully cooked. According to claim 1 or claim 2, wherein the apple juice: pineapple juice 4-7: 3-6 (w / w) mixed juice instead of apple juice: kiwi juice, apple juice: pear juice, apple juice: lemon juice, pineapple juice: kiwi juice , Pineapple juice: pear juice and pineapple juice: lemon juice of any one selected from the group consisting of 4-7: 3-6 (v / v) mixed fruit juice roasting method characterized in that using. Grilled pork ribs baked by the method of any one of claims 1 to 3.