KR20060056493A - The cooking method for a chunk of meat - Google Patents

Abstract

      The present invention relates to a barbecue rib cooking method using a flavor flavoring smoke and a convection oven, and more particularly, a frozen lip flavor using a smoke flavor and a primary cooking, a secondary cooking, a final cooking. In order to carry out the process continuously, the cooking method of barbecue ribs using a convection oven can be used to remove various carcinogens, quick cooking time, unique soft taste, and special sauce. It is about.

Barbecue rib cooking method according to the present invention comprises the steps of selecting and separating the frozen lip thawing the frozen lip; A flavoring step of flavoring the smoke aroma using smoke flavor and water to remove the peculiar smell of thawed rib; A cooking step of primarily cooking using a convection oven to soften the lip and prevent the juice from being dehydrated; A packing and storage step of cooling, packing, and storing the primarily cooked rib in the step; Cooking the firstly cooked and packaged rips using a convection oven for a second time, and cooking the finally cooked lip and sauce together to make a variety of flavors with sauces customized to the needs of the edibles. Characterized in that.

Barbecue, Rib, Oven, Cooking, Smoke, Flavor

Description

The cooking method for a chunk of meat}

1 is a flowchart illustrating a method of cooking barbecue ribs according to the present invention.

      The present invention relates to a barbecue rib cooking method using a flavor flavoring smoke and a convection oven, and more particularly, a frozen lip flavor using a smoke flavor and a primary cooking, a secondary cooking, a final cooking. In order to carry out the process continuously, the cooking method of barbecue ribs using a convection oven can be used to remove various carcinogens, quick cooking time, unique soft taste, and special sauce. It is about.

       In general, ribs refer to the ribs of young pigs less than 6 months old, and most of them are supplied as frozen imported goods in Korea. Barbecue cooking is usually cooked using a charcoal or gas fire. However, recent studies have shown that the use of high-temperature fire increases the outflow of carcinogens and increases the incidence of cancer.

In addition, it takes a lot of cooking time, and the meat is pulled out of the juice, the meat is getting tired or there is a limit to remove the peculiar smell of pork.

        Convection ovens use direct heat to cook food in ordinary ovens, but direct heat heats food directly in a convection oven, where hot air warms the inside of the oven to produce heat according to a set temperature. Rather than high temperature hot air evenly warms the inside of the convection oven, it is possible to cook at the same temperature inside the oven and has a fast cooking time.

        In Korea, there is a method of cooking by using direct heat or cooking by using steaming tools or equipment to prevent meat from becoming chewy, and then using direct heat again. Carcinogenic components can be leaked by using heat, and when cooking with pressure, it is difficult to flavor the smoke aroma for barbecue taste, and when cooking with grills, it takes a lot of time and meat. There is a problem that is lacking in the soft taste of.

Accordingly, an object of the present invention is to remove the carcinogenic components of the barbecue lip cooking by continuously performing the first cooking, the second cooking, and the final cooking process using the flavored flavor and smoked oven using the convection oven. Is to help.

Another object of the present invention relates to a method of cooking barbecue ribs using a convection oven, which is capable of providing a variety of flavors using a fast cooking time, a characteristic soft taste, and a specialized sauce.

Barbecue rib cooking method using an oven according to the present invention for achieving this object,

Selecting and separating the frozen lip to thaw the frozen lip; A flavoring step of flavoring the smoke aroma using smoke flavor and water to remove the peculiar smell of thawed rib; A cooking step of primarily cooking using a convection oven to soften the lip and prevent the juice from being dehydrated;

A packing and storage step of cooling, packing, and storing the primarily cooked rib in the step;

Cooking the firstly cooked and packaged rips using a convection oven for a second time, and cooking the finally cooked lip and sauce together to make a variety of flavors with sauces customized to the needs of the edibles. Characterized in that.

Hereinafter, an embodiment of the present invention will be described in detail.

1 is a flow chart for referring to the cooking process of the barbecue rib cooking method using the pork and the convection oven according to the present invention.

As shown in Figure 1, the barbecue rib cooking method using the oven according to the present invention, by selecting and separating the frozen lip thawing the frozen lip, smoke flavor to remove the peculiar smell of the thawed rib To flavor smoke with water and water, to cook softly and to prevent juice from dehydration, cooked primarily using a convection oven, packed and stored to cool, pack and store the first cooked lip. Secondly, the cooked and packaged rips are cooked in a secondary manner using a convection oven, and the secondly cooked ribs and sauces are finally cooked in order to create a variety of flavors with a sauce customized to the needs of the edible user.

Preferably, in the cooking method of the present invention, the selective thawing process may be performed in the refrigerator for about 1 to 3 days in the frozen lip.

This thawing process can prevent the propagation of bacteria by thawing frozen granules in refrigeration rather than at room temperature.

Preferably, the smoke flavor is mixed with water in a ratio of about 1: 3-5, put it in a pan, put the rib on it, seal it, and cook it in a convection oven.

Preferably, the convection oven for cooking may be replaced with an oven using gas or electricity that does not use direct heat.

Preferably, the first cooked lip can be cooled quickly in a refrigerator and then packaged in a wrap or other sealed pack for refrigeration.

Preferably, in order to add a depth of taste in the second cooking system and prevent juicy dehydration, the sauce may be first applied to the ribs and then cooked in a convection oven.

Preferably, the first cooked rib may be directly cooked with the sauce and continuously cooked in the second and final cooking steps.

More specific cooking process according to the present invention will be described in detail as follows.

First step (selection and thawing granules)

Buy a frozen lip and thaw the lip enough for 1 to 3 days in a refrigerator at 2-5 ° C while removing meat of different sizes or other parts.

Second stage (flavor of smoke flavor)

Mix 200 to 300 ml of smoke flavor and 600 to 1500 ml of water, and place it in a large pan that can hold lips. Place a drain of the appropriate height so that it does not come in contact with the mixture of smoke flavor and water contained in the pan. It does not matter if the lip touches the mixture of smoke flavor and water, so it does not matter, but the lip scent of the touched part may not be uniform and the smoke scent may be increased.

The lip is then placed neatly on the pan and covered with a wrap to seal the whole. The reason for sealing is that the fragrance is not blown away and the evaporation of water vapor is minimized to soften the lip and minimize the loss of juice.

The wrap is then wrapped with aluminum foil to increase the thermal conductivity and speed up the cooking process.

The pan, wrapped in wrap and aluminum foil, is placed in a convection oven and the first cooking begins. After the first cooking, the unique aroma of pork disappears and smoke scent penetrates the lip, preventing the juice from dehydration and softening the lip.

3rd stage (1st cooking stage)

The pan of 2 steps and the aluminum foil is put in a convection oven. The temperature of the convection oven is set between 175 and 250 ° C. The cooking time should be set at 50 to 80 minutes in a convection oven to cook.

The lip after the first cooking according to the above temperature and time disappears the characteristic smell of pork and smells the smoke, and since it is cooked in a sealed state, it minimizes the evaporation of water vapor to soften the lip and minimize the loss of juicy. . After the first cooking, the ribs are soft enough to separate bones and flesh easily.

4th step (cooling, packing and storing lip)

The ribs having finished the first step of the third step are spread in a wide pan and then rapidly cooled in the refrigerator to suppress rapid refrigeration and propagation of bacteria. Set the temperature of the refrigerator at 2 ~ 6 ℃ and keep it in the refrigerator to cool down enough for 30 ~ 60 minutes. The reason for the rapid cooling in the refrigerator is to minimize the loss of juice that may occur while cooling and to reduce the cooking time in addition to the hygienic reasons for preventing the growth of bacteria. The cooled lip is packaged individually or in bundles and wrapped in a wrap or other sealed container or sealed and stored in the refrigerator. The lip is sealed in a wrap or package and stored in the refrigerator to prevent it from becoming hard or hard and for hygienic storage.

5th stage (secondary cooking stage using a convection oven)

When ordering according to customer's request, take out the package and take out the rip sealed lip after the first cooking. And the ribs have a specialized source tailored to the customer's needs. Here, the special sauce refers to a home-made barbecue sauce, a sweet-smelling barbecue sauce, a spicy flavored barbecue sauce, and the barbecue sauce of the corresponding flavor is applied and then put into a convection oven. The first reason to apply barbecue sauce is to prevent the loss of juice that may occur in the second cooking in the convection oven and to add the taste of the lip after cooking deeply soaked in the lip itself while cooking the corresponding flavor sauce.

Here, the temperature of the convection oven is set between 150 ~ 200 ℃. Cook time is 6 ~ 12 minutes at 150 ~ 200 ℃.

6th step (final cooking step)

The lip cooked in the fifth step is subjected to the first and second cooking process, so that the unique sauce taste is soaked in the lip and keeps the soft taste. In the final cooking stage, a specialized sauce that meets the customer's needs is cooked and applied once more to the granules. Through this series of cooking process, it is possible to continuously provide barbecue rib dishes having a soft and specialized taste.

      According to the present invention, there is an effect that can suppress the occurrence of carcinogens that were a problem in barbecue rib cooking using direct heat. In addition, it is possible to cook through a cooking process that suppresses bacterial propagation, and there is an effect that continuous cooking is possible from the frozen lip to the final production stage. In addition, the smell of pork and the smell of smoke that gives the taste of rice cue can not only provide a unique tender meat taste that was not available in barbecue rib cooking, but also provide various flavors using specialized sauces. It works. In addition, by using the cooking process of the barbecue rib cooking method according to the present invention there is an effect that can be widely applied to cook using a wide range of different meat.

Claims (8)

In the cooking method of the barbecue lip, A sorting and thawing step of sorting and separating the frozen lip and thawing the frozen lip; A flavoring step of flavoring smoke aroma using smoke flavor and water in order to eliminate the peculiar smell of meat defrosted from the step; A first cooking step of cooking using a convection oven to soften the ribs of the meat after the above steps and prevent the juice from being dehydrated; A packing and storage step of cooling, packing, and storing the primarily cooked rib in the step; A second cooking step of re-cooking using a convection oven by applying a sauce to the ribs cooked in the first cooking step; The method of cooking a barbecue lip characterized in that it comprises the step of finally cooking and supplying the source so that the second cooked lip to taste with a sauce specialized to the needs of the edible. The method of claim 1, Barbecue rib cooking method characterized in that to remove the smell of pork by mixing the smoke flavor 200 ~ 300ml and water 600 ~ 1500ml in the flavoring step of the smoke for the lip. The method according to claim 1 or 2, Barbecue lip, characterized in that to place the lip in the pan in the flavoring phase of the smoke fragrance and then wrap it to seal the whole to smell the smoke flavor to the meat to give a soft taste and less loss of juicy How to cook. The method of claim 1, Barbecue rib cooking method characterized in that cooking in the first cooking step over a cooking time of 50 to 80 minutes at a cooking temperature of the convection oven temperature 175 ~ 250 ℃. The method of claim 1, The cooking method of the barbecue rib, characterized in that the ribs cooked through the first cooking step to cool for 30 to 60 minutes in a refrigerator of 2 ~ 5 ℃. The method of claim 1, The method of cooking a barbecue lip, characterized in that the rip cooked by the first cooking step sealed using a wrap or sealed container and then refrigerated at 2 ~ 6 ℃. The method according to claim 1 or 6, The method of cooking a barbecue rib, characterized in that for taking out the rib that is cooked and stored through the first cooking step, the sauce is applied in a convection oven. The method of claim 1, Cooking using the convection oven in the second cooking step is set between 150 ~ 200 ℃, cooking time is a cooking method of barbecue rib, characterized in that having a cooking time of about 6 to 12 minutes.

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