KR20060005984A - Process of cooking process of leek pork curtain - Google Patents
Process of cooking process of leek pork curtain Download PDFInfo
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- KR20060005984A KR20060005984A KR1020050131150A KR20050131150A KR20060005984A KR 20060005984 A KR20060005984 A KR 20060005984A KR 1020050131150 A KR1020050131150 A KR 1020050131150A KR 20050131150 A KR20050131150 A KR 20050131150A KR 20060005984 A KR20060005984 A KR 20060005984A
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- pork
- leek
- spear
- turn
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- 235000015277 pork Nutrition 0.000 title claims abstract description 11
- 240000006108 Allium ampeloprasum Species 0.000 title abstract description 12
- 235000005254 Allium ampeloprasum Nutrition 0.000 title abstract description 11
- 238000010411 cooking Methods 0.000 title abstract description 4
- 238000000034 method Methods 0.000 title description 5
- 244000099147 Ananas comosus Species 0.000 claims abstract description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000004519 grease Substances 0.000 claims abstract description 4
- 230000007306 turnover Effects 0.000 claims abstract description 4
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 3
- 239000003610 charcoal Substances 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 239000012528 membrane Substances 0.000 abstract description 5
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 235000014443 Pyrus communis Nutrition 0.000 abstract description 3
- 244000088415 Raphanus sativus Species 0.000 abstract description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract description 3
- 239000004902 Softening Agent Substances 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 244000147568 Laurus nobilis Species 0.000 abstract description 2
- 235000017858 Laurus nobilis Nutrition 0.000 abstract description 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 240000000571 Nopalea cochenillifera Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000003780 insertion Methods 0.000 abstract 1
- 230000037431 insertion Effects 0.000 abstract 1
- 241000282898 Sus scrofa Species 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000008099 melanin synthesis Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
Classifications
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
[발명이 속한기술분야][Technical field of invention]
종래에는 돼지 막창구이(1)를 하기위하여 재료준비 과정에서 연육제로써 과일류인 배. 나 채소류인 무 등을 사용하여 연육제로 사용하여 연육 효과가 저조하였으며 또한 막창 내부 중공상태(2)의곳에 삽입시키는 재료 없이 막창을 구워 조리하였다Conventionally, a pear which is a fruit as a softener in the material preparation process in order to roast pork (1). (B) Vegetables, such as radish, were used as a softening agent, resulting in poor meating effect. Also, grilled and cooked without any material inserted into the hollow inside of the membrane (2)
[목적][purpose]
본발명을 이를보다효과적으로 개선하여 기능을 부과시켜 연육 효과가 탁월하고 돼지막창(1) 내부중공상태(2)에 대파(3)를 삽입시켜 기능성 식품의 영양이탁월한 조리공정을 제공하기 위함이다.This invention is to improve the invention more effectively to impose the function to provide excellent cooking and the excellent nourishment effect and insert the leek (3) in the pig hollow (1) inside hollow state (2).
[구성][Configuration]
돼지막창(1)을 뒤집어 기름손질을 한다음 파인애플가루를 약 10g 정도와 밀가루를 섞어 씻어낸다음 다시 뒤집어 막창을 깨끗이 씻어낸다.Turn over the pig intestine (1) and grease the oil, then rinse the pineapple powder with about 10 g of flour and then turn it over again to wash the intestine clean.
막창이 맑은물이 나올때 까지 깨끗이 씻어내고 알콜주류를 넣고 약 1시간이상정도 숙성시켜 육질이연하게숙성 시킨다Rinse until the clear water comes out, add alcoholic liquor, and let it mature for about 1 hour.
막창 특유의 냄새를 완전 제거시키고 끓는물에 월계수입과 커피를넣고 막창과 함께 약 2～3분정도 데쳐낸다Completely remove the peculiar odor, add laurel and coffee to boiling water, and boil it for about 2-3 minutes with the makchang.
데처낸 막창의 물기를 제거한다음 대파(3)를끼워 숯불에 구워내면된다Remove the moisture of the blanched spear, then insert the leek (3) and bake it over charcoal.
[효과][effect]
돼지막창(1) 내부중공상태(2)에 대파(3)를 삽입시켜 기능성 식품의 영양이탁월한 돼지막창을 제공하는 효과가 있다Pork intestine (1) Insertion of leek (3) in the hollow state (2) has the effect of providing the excellent nutrition of pork foods
돼지막창(1) 내부중공상태(2)에 대파(3)를 삽입시켜 기능성 식품의 영양이탁월한 돼지막창을 제공하기 위함이다. 돼지막창을 뒤집어 기름손질을 한다음 파인애플가루를 약 10g 정도와 밀가루를 섞어 씻어낸다음 다시 뒤집어 막창을 깨끗이 씻어낸다. Pork film (1) To insert the leek (3) in the hollow state (2) to provide a nutritious pork film of the functional food. Turn over the pork spear and grease the oil, then rinse the pineapple powder with about 10 grams of flour and then turn it over again to wash the spear clean.
Description
제1도는 본발명의 구성도1 is a block diagram of the present invention
제2도는 본발명의 공정도2 is a process chart of the present invention
제3도는 본발명의 종래구성도3 is a conventional configuration of the present invention
※ 도면주요부분에대한설명※ Description of main parts of drawing
1. 막창1. Insole
2. 중공 상태2. hollow state
3. 대파3. leeks
종래에는 돼지 막창구이를 하기위하여 재료준비 과정에서 연육제로써 과일류인 배. 나 채소류인 무 등을 사용하여 연육제로 사용하여 연육 효과가 저조하였으며 또한 막창 내부 중공상태의곳에 삽입시키는 재료 없이 막창을 구워 조리하였다Conventionally, pear which is a fruit as a softener in the material preparation process for roasting pork mak. B. Vegetables using radish, etc., are used as a softening agent.
본발명을 이를보다효과적으로 개선하여 기능을 부과시켜 연육 효과가 탁월하고 돼지막창 내부중공상태에 대파를 삽입시켜 기능성 식품의 영양이탁월한 조리공정을 제공하기 위함이다.This invention is to improve the present invention more effectively to impose a function to provide a superior meat nourishment effect and to insert a leek into the hollow state inside the pig window to provide a nutritious cooking process of functional food.
종래에는 돼지 막창(1)구이를 하기위하여 재료준비 과정에서 연육제로써 과일류인 배. 나 채소류인 무 등을 사용하여 연육제로 사용하여 연육 효과가 저조하였으며 또한 막창 내부중공상태(2)의곳에 삽입시키는 재료 없이 기능이부여되지않은막창을 구워 조리하였다Conventionally, a pear which is a fruit as a softener in the material preparation process for roasting the pig intestine (1). B. Vegetables, such as radish, are used as a softening agent, and the softening effect is low, and the grilled and cooked non-functional membranes are cooked without the material to be inserted into the hollow inside of the membrane (2).
..
돼지막창을 뒤집어 기름손질을 한다음 파인애플가루를 약 10g 정도와 밀가루를 섞어 씻어낸다음 다시 뒤집어 막창을 깨끗이 씻어낸다.Turn over the pork spear and grease the oil, then rinse the pineapple powder with about 10 grams of flour and then turn it over again to wash the spear clean.
막창이 맑은물이 나올때 까지 깨끗이 씻어내고 알콜주류를 넣고 약 1시간이상정도 숙성시켜 육질이연하게숙성 시킨다Rinse until the clear water comes out, add alcoholic liquor, and let it mature for about 1 hour.
막창 특유의 냄새를 완전 제거시키고 끓는물에 월계수잎과 커피를넣고 막창과 함께 약 2～3분정도 데쳐낸다Completely remove the peculiar odor, add laurel leaves and coffee to boiling water, and boil it for 2 to 3 minutes with the membrane.
데처낸 막창의 물기를 제거한다음 대파를끼워 숯불에 구워내면된다Drain the poached bark, and then scallion and grill it over charcoal
파인애플가루는 풍부한 비타민C를 함유하고 멜라닌 생성을 억제해 투명한 피부로 가꾸며 노화도 지연되는것의 성분을 돼지막창에 흡수시키며 자당과 칼슘이풍부하고 지방을 분해하는 효소가풍부하여 연육작용을하며 소화를촉진시키는 효과를 제공하며 대파의 성분은 끈끈한점액으로써 다당류의 복합물이며 수분 때문에 용액화한 것이다 이러한점을 이용하여 돼지막창내부중공상태에 대파를삽입하여Pineapple powder contains rich vitamin C, inhibits melanin production, makes skin transparent, absorbs ingredients that delay aging, and is rich in sucrose and calcium. The components of leek are sticky mucus, a complex of polysaccharides, and solution due to moisture. By using these points, leek is inserted into the hollow state of swine membrane.
돼지막창(1) 내부중공상태(2)에 대파(3)를 결합구성시켜 기능성 식품의 영양이탁월한 조리공정의 대파 돼지막창구이를 제공하는 효과가있다Pig leek (1) It is effective to provide the leek pig leek of the cooking process with excellent nutrition of functional food by combining the leek (3) in the internal hollow state (2).
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050131150A KR20060005984A (en) | 2005-12-26 | 2005-12-26 | Process of cooking process of leek pork curtain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050131150A KR20060005984A (en) | 2005-12-26 | 2005-12-26 | Process of cooking process of leek pork curtain |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR2020050036574U Division KR200414055Y1 (en) | 2005-12-26 | 2005-12-26 | Grilled onion leek |
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| Publication Number | Publication Date |
|---|---|
| KR20060005984A true KR20060005984A (en) | 2006-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020050131150A KR20060005984A (en) | 2005-12-26 | 2005-12-26 | Process of cooking process of leek pork curtain |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100817354B1 (en) * | 2006-08-10 | 2008-03-26 | 김운록 | Method for cooking meat using only leek without water and meat produced thereof |
| WO2011149155A1 (en) * | 2010-05-28 | 2011-12-01 | Kim Kyung-Mi | Method for preparing beef stomach (tripe) and large intestines by incorporating hizikia fusiforme and salicornia herbacea |
| KR101105356B1 (en) * | 2009-08-04 | 2012-01-13 | 홍성한우클러스터사업단영농조합법인 | Preparation method of a roast made of small intestines of cattle with vegetables |
| KR101147320B1 (en) * | 2009-02-09 | 2012-05-18 | 한국축산영농조합법인 | Natural tenderizer and method for softening meat of barren chickens by using the same |
| KR101489914B1 (en) * | 2013-02-27 | 2015-02-06 | 한국식품연구원 | Pretreatment method of pig large intestine and pig large intestine using the same |
| KR101540733B1 (en) * | 2015-02-09 | 2015-07-30 | 이병환 | Preprocessing method of Pork Entrails |
| KR20190021590A (en) * | 2017-08-23 | 2019-03-06 | (주) 푸르샨식품 | Sundae comprising fired pig intestines and producing method thereof |
| KR20210092632A (en) * | 2020-01-16 | 2021-07-26 | 신용우 | Cooking method for pork entrails with enhanced flavor |
-
2005
- 2005-12-26 KR KR1020050131150A patent/KR20060005984A/en not_active Application Discontinuation
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100817354B1 (en) * | 2006-08-10 | 2008-03-26 | 김운록 | Method for cooking meat using only leek without water and meat produced thereof |
| KR101147320B1 (en) * | 2009-02-09 | 2012-05-18 | 한국축산영농조합법인 | Natural tenderizer and method for softening meat of barren chickens by using the same |
| KR101105356B1 (en) * | 2009-08-04 | 2012-01-13 | 홍성한우클러스터사업단영농조합법인 | Preparation method of a roast made of small intestines of cattle with vegetables |
| WO2011149155A1 (en) * | 2010-05-28 | 2011-12-01 | Kim Kyung-Mi | Method for preparing beef stomach (tripe) and large intestines by incorporating hizikia fusiforme and salicornia herbacea |
| KR101489914B1 (en) * | 2013-02-27 | 2015-02-06 | 한국식품연구원 | Pretreatment method of pig large intestine and pig large intestine using the same |
| KR101540733B1 (en) * | 2015-02-09 | 2015-07-30 | 이병환 | Preprocessing method of Pork Entrails |
| KR20190021590A (en) * | 2017-08-23 | 2019-03-06 | (주) 푸르샨식품 | Sundae comprising fired pig intestines and producing method thereof |
| KR20210092632A (en) * | 2020-01-16 | 2021-07-26 | 신용우 | Cooking method for pork entrails with enhanced flavor |
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