KR20070009353A - Boned ribs - Google Patents

Boned ribs Download PDF

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KR20070009353A
KR20070009353A KR1020050064527A KR20050064527A KR20070009353A KR 20070009353 A KR20070009353 A KR 20070009353A KR 1020050064527 A KR1020050064527 A KR 1020050064527A KR 20050064527 A KR20050064527 A KR 20050064527A KR 20070009353 A KR20070009353 A KR 20070009353A
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ribs
weight
seasoning
pork
rib
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KR1020050064527A
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Korean (ko)
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김선기
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김선기
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Abstract

Provided are marinated boneless pork ribs and a manufacturing method thereof, which improves the taste and flavor of pork ribs and gives more meats to a consumer. The marinated boneless pork ribs are obtained by the steps of: preparing a seasoning sauce for ribs by putting soy sauce 10-15wt%, purified water 25-30wt%, Mirim(a sweet sort of Japanese rice wine used as seasoning) 1.5wt%, refined rice wine 2.5-3wt%, soju 1-1.5wt%, starch syrup 15-20wt%, pepper 0.5-0.6wt%, yellow sugar 7.5-8wt%, caramel 1-1.5wt%, Miwon(a chemical seasoning) 1-1.5wt%, sesame oil 1-1.5wt%, ginger 1.5wt%, crushed garlic 4wt%, onion 9-9.5wt%, and pear 7-8wt% into a mixer to be mixed for 10-20 minutes; removing bones from pork ribs and cutting the obtained rib meats in a thickness of 5-10mm; and mixing the rib meats with the seasoning sauce to be matured at 5-10‹C for 24-48hours.

Description

뼈없는 양념 돼지갈비와 그의 제조방법{Boned ribs}Boneless seasoned pork ribs and its manufacturing method {Boned ribs}
도 1 은 본 발명의 뼈없는 양념 돼지갈비 제조과정을 보인 순서도.1 is a flow chart showing a boneless seasoning pork ribs manufacturing process of the present invention.
도 2 는 본 발명에 사용되는 갈비양념의 조성물을 보인 도면.Figure 2 is a view showing the composition of the rib seasoning used in the present invention.
본 발명은 뼈없는 양념 돼지갈비와 그의 제조방법에 관한 것으로서, 특히 간장 10~15중량%, 정수물 25~30중량%, 미림 1.5중량%, 정종 2.5~3중량%, 소주 1~1.5중량%, 물엿 15~20중량%, 후추 0.5~0.6중량%, 황설탕 7.5~8중량%, 캬라멜 1~1.5중량%, 미원 1~1.5중량%, 참기름 1~1.5중량%, 생강 1.5중량%, 간마늘 4중량%, 양파 9~9.5중량%, 배 7~8중량%의 양념재료를 교반기에 넣고 10~20분동안 혼합하여 갈비양념을 제조하는 갈비양념 제조공정과, 도축된 돼지로부터 갈비를 선별하고, 그 갈비로부터 뼈를 선별 제거한 후 순수 갈비살만을 5~10mm의 두께로 절단하는 고기 가공공정과, 준비된 갈비살에 적당량의 갈비양념을 혼합한 후 5~10℃의 저온상태에서 24~48시간 숙성시키는 고기숙성공정으로 뼈없는 양념 돼지갈비를 제공하므로서, 갈비양념이 갈비살에 잘 베어나게되어 갈비를 구웠을때 갈비의 맛과 향이 향상되고, 갈비에 뼈가 존재하지 않게되므로 소비자에게 보다 많은 양의 고기를 제공할 수 있도록 한 뼈없는 양념 돼지갈비와 그의 제조방법에 관한 것이다.The present invention relates to a boneless seasoned pork ribs and a method for producing the same, in particular soy sauce 10-15% by weight, purified water 25-30% by weight, mirim 1.5% by weight, seed type 2.5-3% by weight, shochu 1-1.5% by weight , 15-20 wt% starch syrup, 0.5-0.6 wt% peppercorn, 7.5-8 wt% brown sugar, 1-1.5 wt% caramel, 1-1.5 wt% Miwon, 1-1.5 wt% sesame oil, 1.5 wt% ginger, liver Spare ribs seasoned with 4% by weight of garlic, 9% to 9.5% by weight of onions, and 7% to 8% by weight of pears in a stirrer and mixed for 10 to 20 minutes. After removing the bones from the ribs, the meat processing process of cutting only the pure ribs to the thickness of 5 ~ 10mm, and after mixing the appropriate ribs seasoned with the prepared ribs and aged for 24 to 48 hours at a low temperature of 5 ~ 10 ℃ When the ribs seasoning is cut into the ribs and grilled, And improvement of non-taste and flavor, but because the bone ribs do not exist on the Consumer bone marinated pork ribs and their preparation is not to provide a large amount of meat than to.
현재 많은 사람들이 즐겨 먹는 고기로서 돼지고기를 들 수 있고, 특히 삼겹살과 돼지갈비를 즐겨 먹고 있는 추세이다.Many people like to eat pork as a favorite meat, especially pork ribs and pork ribs tend to eat.
요식업소에서 판매되는 돼지갈비는 도축된 돼지갈비를 일정두께로 자른 후 간장을 비롯한 여러가지 양념을 혼합하여 만든 갈비양념에 재워서 일정시간 숙성시켜 소비자에게 제공하는 것이다.Pork ribs sold at restaurants are cut to slaughtered pork ribs to a certain thickness and then marinated in soy sauce and other seasonings.
그러나, 종래의 돼지갈비는 뼈가 붙어있는 상태로 제공되는 것이어서 1인분에 250그램에서 300그램 분량으로 소비자에게 판매된다 하더라도 뼈의 무게를 빼고나면 실제로 소비자에게 제공되는 고기의 양이 현저히 줄어들게되는 문제점이 발생하고 있었다.However, conventional pork ribs are provided with bones attached, so even if they are sold to consumers at 250 grams to 300 grams per serving, the amount of meat actually provided to consumers is significantly reduced after the bones are removed. This was happening.
또한 돼지갈비의 양념은 돼지갈비의 맛을 좌우하는 아주 중요한 요소인데 일반 가정에서는 그 갈비양념에 들어가는 성분을 잘 몰라서 가정에서 돼지갈비를 해먹을 경우 돼지고기의 특유의 냄새를 제거하지 못하여 제맛을 내지 못하게되는 문제점이 발생하고 있었다.In addition, the seasoning of pork ribs is a very important factor that affects the taste of pork ribs.In general households, because they don't know the ingredients in the ribs, they can't get rid of the unique smell of pork when they eat pork ribs at home. There was a problem that prevented.
따라서, 상기 문제점을 해결하기 위한 본 발명은 간장 10~15중량%, 정수물 25~30중량%, 미림 1.5중량%, 정종 2.5~3중량%, 소주 1~1.5중량%, 물엿 15~20중량%, 후추 0.5~0.6중량%, 황설탕 7.5~8중량%, 캬라멜 1~1.5중량%, 미원 1~1.5중량%, 참기름 1~1.5중량%, 생강 1.5중량%, 간마늘 4중량%, 양파 9~9.5중량%, 배 7~8중량%의 양념재료를 교반기에 넣고 10~20분동안 혼합하여 갈비양념을 제조하는 갈비양념 제 조공정과, 도축된 돼지로부터 갈비를 선별하고, 그 갈비로부터 뼈를 선별 제거한 후 순수 갈비살만을 5~10mm의 두께로 절단하는 고기 가공공정과, 준비된 갈비살에 적당량의 갈비양념을 혼합한 후 5~10℃의 저온상태에서 24~48시간 숙성시키는 고기숙성공정으로 뼈없는 양념 돼지갈비를 제공하므로서, 갈비양념이 갈비살에 잘 베어나게되어 갈비를 구웠을때 갈비의 맛과 향이 향상되고, 갈비에 뼈가 존재하지 않게되므로 소비자에게 보다 많은 양의 고기를 제공할 수 있도록 한 뼈없는 양념 돼지갈비와 그의 제조방법을 제공함을 목적으로 한다.Therefore, the present invention for solving the above problems is 10-15% by weight, 25-30% by weight of purified water, 1.5% by weight of Mirim, 2.5-3% by weight of soju, 1-1.5% by weight, starch syrup 15-20% %, Black pepper 0.5-0.6%, brown sugar 7.5-8%, caramel 1-1.5%, miwon 1-1.5%, sesame oil 1-1.5%, ginger 1.5%, liver garlic 4%, onion 9 ~ 9.5% by weight, 7 ~ 8% by weight of the marinade ingredients in a stirrer for 10-20 minutes to prepare a rib seasoning, and the ribs are selected from the slaughtered pork ribs from the ribs After the bone is removed, the meat processing process cuts only the ribs to the thickness of 5 ~ 10mm, and the meat aging process to aging 24 ~ 48 hours at a low temperature of 5 ~ 10 ℃ after mixing the appropriate ribs seasoned with the prepared ribs By providing boneless seasoned pork ribs, the ribs seasoning is cut into the ribs so that the taste and aroma of the ribs are improved when the ribs are grilled. Since the bone is not present in the ribs, it is an object of the present invention to provide a boneless seasoned pork ribs and a method of manufacturing the same so that consumers can provide a greater amount of meat.
상기 목적달성을 위한 본 발명은,The present invention for achieving the above object,
청구범위 제 1 항에 의하여,According to claim 1,
간장 10~15중량%, 정수물 25~30중량%, 미림 1.5중량%, 정종 2.5~3중량%, 소주 1~1.5중량%, 물엿 15~20중량%, 후추 0.5~0.6중량%, 황설탕 7.5~8중량%, 캬라멜 1~1.5중량%, 미원 1~1.5중량%, 참기름 1~1.5중량%, 생강 1.5중량%, 간마늘 4중량%, 양파 9~9.5중량%, 배 7~8중량%의 양념재료를 교반기에 넣고 10~20분동안 혼합하여 갈비양념을 제조하고, Soy sauce 10-15 wt%, purified water 25-30 wt%, mirim 1.5 wt%, seed 2.5-2 wt%, shochu 1-1.5 wt%, starch syrup 15-20 wt%, pepper 0.5-0.6 wt%, brown sugar 7.5 to 8% by weight, caramel 1 to 1.5%, miwon 1 to 1.5% by weight, sesame oil 1 to 1.5%, ginger 1.5% by weight, liver garlic 4% by weight, onion 9 to 9.5% by weight, pears 7 to 8% by weight Put the seasoning ingredients in a stirrer and mix for 10-20 minutes to prepare the rib seasoning,
도축된 돼지로부터 갈비를 선별한 후 그 갈비로부터 뼈를 선별 제거하며, 뼈가 제거된 순수 갈비살만을 5~10mm의 두께로 절단하며,After selecting ribs from the slaughtered pigs, bones are selectively removed from the ribs, and only pure ribs with bones removed are cut to a thickness of 5 to 10 mm.
준비된 갈비살에 적당량의 갈비양념을 혼합한 후 5~10℃의 저온상태에서 24~48시간 숙성시켜서 된 것을 특징으로 한다.After mixing an appropriate amount of ribs seasoned with prepared ribs, characterized in that it was aged for 24 to 48 hours at a low temperature of 5 ~ 10 ℃.
청구범위 제 2 항에 의하여,According to claim 2,
간장 10~15중량%, 정수물 25~30중량%, 미림 1.5중량%, 정종 2.5~3중량%, 소 주 1~1.5중량%, 물엿 15~20중량%, 후추 0.5~0.6중량%, 황설탕 7.5~8중량%, 캬라멜 1~1.5중량%, 미원 1~1.5중량%, 참기름 1~1.5중량%, 생강 1.5중량%, 간마늘 4중량%, 양파 9~9.5중량%, 배 7~8중량%의 양념재료를 교반기에 넣고 10~20분동안 혼합하여 갈비양념을 제조하는 갈비양념 제조공정과, Soy sauce 10-15 wt%, purified water 25-30 wt%, mirim 1.5 wt%, seed 2.5-3 wt%, shochu 1-1.5 wt%, starch syrup 15-20 wt%, pepper 0.5-0.6 wt%, sulfur Sugar 7.5-8%, caramel 1-1.5%, Miwon 1-1.5%, sesame oil 1-1.5%, ginger 1.5%, liver garlic 4%, onion 9-9.5%, pear 7-8 Galbi seasoning manufacturing process of preparing the rib seasoning by mixing the weight percent of the seasoning material in a stirrer for 10 to 20 minutes,
도축된 돼지로부터 갈비를 선별하고, 그 갈비로부터 뼈를 선별 제거한 후 순수 갈비살만을 5~10mm의 두께로 절단하는 고기 가공공정과, A meat processing step of sorting ribs from the slaughtered pork, removing bones from the ribs, and cutting only the pure rib meat to a thickness of 5 to 10 mm;
준비된 갈비살에 적당량의 갈비양념을 혼합한 후 5~10℃의 저온상태에서 24~48시간 숙성시키는 고기숙성공정Meat aging process in which the ribs seasoned with the appropriate amount of ribs are mixed and aged for 24 to 48 hours at a low temperature of 5 ~ 10 ℃.
으로 구성된 것을 특징으로 한다.Characterized in that consisting of.
이하, 첨부된 도면 도 1 과 도 2 를 참조하여 본 발명의 바람직한 실시예를 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings, FIGS. 1 and 2.
본 발명의 가장 큰 특징은 뼈가 없는 순수한 갈비살을 이용하여 돼지갈비를 대량 생산하여 저가의 상태로 소비자에게 제공하는 것이다.The biggest feature of the present invention is to provide a consumer at low cost by mass production of pork ribs using boneless pure ribs.
이를위해 본 발명의 뼈없는 돼지갈비 제조과정은 갈비양념 제조공정, 고기 가공공정, 고기숙성공정으로 대별 구성된다.The boneless pork ribs manufacturing process of the present invention for this purpose is composed of a rib seasoning manufacturing process, meat processing process, meat mature process.
◆ 갈비양념 제조공정 ◆◆ Spare Ribs Seasoning Process ◆
갈비양념은 돼지고기의 맛을 좌우한다.Spare ribs spice up the taste of pork.
따라서, 여러가지 재료를 여러번의 실험에 의해 얻어진 비율로 잘 혼합하여 갈비양념을 제조한다.Therefore, the various ingredients are mixed well in the ratio obtained by several experiments to prepare the rib seasoning.
갈비양념에는 도 2 에 도시된 바와같이 간장 10~15중량%, 정수물 25~30중량%, 미림 1.5중량%, 정종 2.5~3중량%, 소주 1~1.5중량%, 물엿 15~20중량%, 후추 0.5~0.6중량%, 황설탕 7.5~8중량%, 캬라멜 1~1.5중량%, 미원 1~1.5중량%, 참기름 1~1.5중량%, 생강 1.5중량%, 간마늘 4중량%, 양파 9~9.5중량%, 배 7~8중량%의 양념재료가 들어된다.In the rib seasoning, as shown in Figure 2 10-15% by weight, 25-30% by weight of purified water, 1.5% by weight of Mirim, 2.5-3% by weight of soju, 1-1.5% by weight of soju, 15-20% by weight of starch syrup. , 0.5 ~ 0.6% pepper, 7.5 ~ 8% brown sugar, 1 ~ 1.5% caramel, 1 ~ 1.5% miwon, 1 ~ 1.5% sesame oil, 1.5% ginger, 4% liver garlic, onion 9 ~ 9.5% by weight and 7-8% by weight of seasoning material.
양념재료로서 정종과 소주를 일정량 첨가하므로서 돼지고기 특유의 냄새를 제거할 수 있게되고, 물엿, 황설탕, 캬라멜 등을 첨가하여 갈비양념이 단맛을 내도록 하였다.By adding a certain amount of jongjong and shochu as a seasoning material, it is possible to remove the smell of pork, and syrup, brown sugar, and caramel were added to make the rib seasoning sweet.
그리고, 생강, 간마늘, 양파 등을 첨가하므로서, 돼지고기 잡내를 제거할 수 있도록 하였고, 배를 넣어 돼지고기의 육질이 연해지도록 하였다.And, by adding ginger, liver garlic, onions, etc., it was possible to remove the pork chop, and put the pear to soften the meat quality.
상기와 같이 엄선된 양념재료를 일정크기의 교반기에 넣은 후 약 10분 내지 20분 정도를 교반하여 각종 재료들이 잘 혼합되도록 하여 갈비양념을 제조한다.The seasoning material selected as described above is put into a stirrer of a predetermined size and then stirred for about 10 to 20 minutes to prepare a variety of ribs seasoning well.
◆ 고기 가공공정 ◆◆ Meat Processing Process ◆
고기 가공공정은 돼지갈비에서 뼈를 제거하여 순수 갈비살만을 일정두께로 절단하는 공정이다.Meat processing process is a process of cutting only the ribs to a certain thickness by removing the bone from the pork ribs.
이를위해, 도축된 돼지로부터 갈비부분을 분리하고, 그 갈비에서 뼈를 발라내어 순수한 돼지갈비살을 얻는다.To do this, the ribs are separated from the slaughtered pig and bone is removed from the ribs to obtain pure pork ribs.
이와같이 얻어진 돼지갈비살은 약 5mm~10mm의 두께로 절단한다.The pork ribs thus obtained are cut to a thickness of about 5 mm to 10 mm.
상기 설명과같이 뼈가 제거된 상태의 갈비살만으로 돼지갈비를 제조하게되면 소비자에게 판매할때 제거된 뼈의 무게만큼 갈비살이 제공되므로 종래에 비해 보다 많은 양의 고기를 제공할 수 있게된다.When the pork ribs are manufactured by using only ribs with bone removed as described above, the ribs are provided as much as the weight of the bones removed when it is sold to consumers, thereby providing a larger amount of meat.
◆ 고기 숙성공정 ◆◆ Meat aging process ◆
고기 숙성공정은 고기 가공공정에서 준비된 순수 갈비살에 갈비양념 제조공정에서 제조된 갈비양념을 일정비율로 혼합하여 갈비양념이 돼지갈비살에 베어지도록 하는 것이다.The meat aging process is to mix the ribs seasoned in the ribs seasoned manufacturing process with a certain ratio of pure ribs prepared in the meat processing process so that the ribs seasoned to be cut on pork ribs.
갈비살에 갈비양념을 혼합할때에는 대형의 용기에 갈비살을 채운 후 준비된 갈비양념을 부어 혼합한다.When mixing ribs with ribs, fill up the ribs with a large container and pour the prepared ribs.
이때, 갈비양념은 갈비살이 양념에 잠길정도로 투입하는 것이 바람직하다.At this time, the rib seasoning is preferably put so that the ribs are immersed in the seasoning.
용기에 갈비살과 갈비양념을 넣은 상태에서 갈비살을 아래위로 뒤집어주면 갈비양념이 고기에 잘 베어지게되며, 이러한 상태에서 양념이 베어진 고기를 약 5~10℃의 저온상태에서 24시간 내지 48시간 동안 숙성시킨다.When the ribs are inverted up and down with the ribs and ribs seasoned in the container, the ribs are cut into the meat well. In this state, the meat is seasoned for 24 to 48 hours at a low temperature of about 5 ~ 10 ℃. Mature.
상기 설명과같은 고기숙성공정이 완료되면 비로서 뼈없는 돼지갈비가 완성되는 것이며, 숙성 완료된 뼈없는 돼지갈비는 -5℃ 의 온도로 냉동시켜 소비자 또는 요식없소에 공급하여 신선도가 유지되도록 하는 것이다.When the meat aging process as described above is completed, boneless pork ribs are completed as rain, and the matured boneless pork ribs are frozen at a temperature of -5 ° C. to be supplied to consumers or foodless to maintain freshness.
상기 설명과같이 제조된 뼈없는 돼지갈비는 갈비에 뼈가 제거된 상태이므로 동일 중량 대비 종래에 비해 보다 많은 양의 고기를 소비자에게 제공할 수 있게되는 잇점이 있으며,Boneless pork ribs prepared as described above has the advantage that it is possible to provide consumers with a larger amount of meat compared to the conventional weight / weight because the bone is removed from the ribs,
여러번의 실험에 의해 가장 좋은 맛을 내는 특유의 갈비양념으로 돼지갈비를 양념함에 따라 소비자로 하여금 뛰어난 맛의 뼈없는 돼지갈비를 맛볼 수 있도록 하는 효과를 기대할 수 있게되는 것이다.By experimenting several times, the seasoning of pork ribs with the unique rib seasoning that produces the best taste will enable consumers to expect the effect of tasteless boneless pork ribs.
이상에서 설명한 바와같이 본 발명은 간장 10~15중량%, 정수물 25~30중량%, 미림 1.5중량%, 정종 2.5~3중량%, 소주 1~1.5중량%, 물엿 15~20중량%, 후추 0.5~0.6중량%, 황설탕 7.5~8중량%, 캬라멜 1~1.5중량%, 미원 1~1.5중량%, 참기름 1~1.5중량%, 생강 1.5중량%, 간마늘 4중량%, 양파 9~9.5중량%, 배 7~8중량%의 양념재료를 교반기에 넣고 10~20분동안 혼합하여 갈비양념을 제조하는 갈비양념 제조공정과, 도축된 돼지로부터 갈비를 선별하고, 그 갈비로부터 뼈를 선별 제거한 후 순수 갈비살만을 5~10mm의 두께로 절단하는 고기 가공공정과, 준비된 갈비살에 적당량의 갈비양념을 혼합한 후 5~10℃의 저온상태에서 24~48시간 숙성시키는 고기숙성공정으로 뼈없는 양념 돼지갈비를 제공하므로서, 갈비양념이 갈비살에 잘 베어나게되어 갈비를 구웠을때 갈비의 맛과 향이 향상되고, 갈비에 뼈가 존재하지 않게되므로 소비자에게 보다 많은 양의 고기를 제공할 수 있도록 한 뼈없는 양념 돼지갈비와 그의 제조방법을 제공하는 효과를 기대할 수 있다.As described above, the present invention is 10-15% by weight, 25-30% by weight of purified water, 1.5% by weight of Mirim, 2.5-3% by weight of soju, 1-1.5% by weight of soju, 15-20% by weight of starch syrup, pepper 0.5-0.6 wt%, sugar sugar 7.5-8 wt%, caramel 1-1.5 wt%, beauty source 1-1.5 wt%, sesame oil 1-1.5 wt%, ginger 1.5 wt%, liver garlic 4 wt%, onion 9-9.5 Spare ribs seasoned with weight percent and pears 7-8% by weight in a stirrer and mixed for 10-20 minutes to prepare ribs seasoning, ribs are selected from slaughtered pork, bones are removed from the ribs After the meat processing process to cut only the pure ribs to the thickness of 5 ~ 10mm, and the ribs seasoned with a suitable amount of ribs seasoned to the prepared ribs and then aged for 24 to 48 hours at a low temperature of 5 ~ 10 ℃ boneless seasoned pork By providing the ribs, the seasoning of the ribs is cut into the ribs so that the taste and aroma of the ribs are improved when the ribs are grilled. It is not present, so you can expect an effect to provide a seasoned boneless pork ribs and their preparation to provide a large amount of meat to more consumers.

Claims (2)

  1. 간장 10~15중량%, 정수물 25~30중량%, 미림 1.5중량%, 정종 2.5~3중량%, 소주 1~1.5중량%, 물엿 15~20중량%, 후추 0.5~0.6중량%, 황설탕 7.5~8중량%, 캬라멜 1~1.5중량%, 미원 1~1.5중량%, 참기름 1~1.5중량%, 생강 1.5중량%, 간마늘 4중량%, 양파 9~9.5중량%, 배 7~8중량%의 양념재료를 교반기에 넣고 10~20분동안 혼합하여 갈비양념을 제조하고, Soy sauce 10-15 wt%, purified water 25-30 wt%, mirim 1.5 wt%, seed 2.5-2 wt%, shochu 1-1.5 wt%, starch syrup 15-20 wt%, pepper 0.5-0.6 wt%, brown sugar 7.5 to 8% by weight, caramel 1 to 1.5%, miwon 1 to 1.5% by weight, sesame oil 1 to 1.5%, ginger 1.5% by weight, liver garlic 4% by weight, onion 9 to 9.5% by weight, pears 7 to 8% by weight Put the seasoning ingredients in a stirrer and mix for 10-20 minutes to prepare the rib seasoning,
    도축된 돼지로부터 갈비를 선별한 후 그 갈비로부터 뼈를 선별 제거하며, 뼈가 제거된 순수 갈비살만을 5~10mm의 두께로 절단하며,After selecting ribs from the slaughtered pigs, bones are selectively removed from the ribs, and only pure ribs with bones removed are cut to a thickness of 5 to 10 mm.
    준비된 갈비살에 적당량의 갈비양념을 혼합한 후 5~10℃의 저온상태에서 24~48시간 숙성시켜서 된 것을 특징으로 하는 뼈없는 돼지갈비.Boneless pork ribs, characterized in that the ribs seasoned with a suitable amount of ribs prepared by aging for 24 to 48 hours at a low temperature of 5 ~ 10 ℃.
  2. 간장 10~15중량%, 정수물 25~30중량%, 미림 1.5중량%, 정종 2.5~3중량%, 소주 1~1.5중량%, 물엿 15~20중량%, 후추 0.5~0.6중량%, 황설탕 7.5~8중량%, 캬라멜 1~1.5중량%, 미원 1~1.5중량%, 참기름 1~1.5중량%, 생강 1.5중량%, 간마늘 4중량%, 양파 9~9.5중량%, 배 7~8중량%의 양념재료를 교반기에 넣고 10~20분동안 혼합하여 갈비양념을 제조하는 갈비양념 제조공정과, Soy sauce 10-15 wt%, purified water 25-30 wt%, mirim 1.5 wt%, seed 2.5-2 wt%, shochu 1-1.5 wt%, starch syrup 15-20 wt%, pepper 0.5-0.6 wt%, brown sugar 7.5 to 8% by weight, caramel 1 to 1.5%, miwon 1 to 1.5% by weight, sesame oil 1 to 1.5%, ginger 1.5% by weight, liver garlic 4% by weight, onion 9 to 9.5% by weight, pears 7 to 8% by weight Rib seasoning manufacturing process to prepare the rib seasoning by mixing the seasoning material of% in a stirrer for 10 to 20 minutes,
    도축된 돼지로부터 갈비를 선별하고, 그 갈비로부터 뼈를 선별 제거한 후 순수 갈비살만을 5~10mm의 두께로 절단하는 고기 가공공정과, A meat processing step of sorting ribs from the slaughtered pork, removing bones from the ribs, and cutting only the pure rib meat to a thickness of 5 to 10 mm;
    준비된 갈비살에 적당량의 갈비양념을 혼합한 후 5~10℃의 저온상태에서 24~48시간 숙성시키는 고기숙성공정Meat aging process in which the ribs seasoned with the appropriate amount of ribs are mixed and aged for 24 to 48 hours at a low temperature of 5 ~ 10 ℃.
    으로 구성된 것을 특징으로 뼈없는 돼지갈비 제조방법.Boneless pork ribs manufacturing method characterized in that consisting of.
KR1020050064527A 2005-07-15 2005-07-15 Boned ribs KR20070009353A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101976385B1 (en) * 2018-09-17 2019-05-08 한지훈 Pork rib back seasoning composition and a method for preparing seasoned pork ribs treated using the same
KR102075348B1 (en) * 2019-08-27 2020-02-10 차윤태 Method for manufacturing pork ribs
KR102095057B1 (en) 2019-08-19 2020-03-30 황학수 Pork ribs sauce

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101976385B1 (en) * 2018-09-17 2019-05-08 한지훈 Pork rib back seasoning composition and a method for preparing seasoned pork ribs treated using the same
KR102095057B1 (en) 2019-08-19 2020-03-30 황학수 Pork ribs sauce
KR102075348B1 (en) * 2019-08-27 2020-02-10 차윤태 Method for manufacturing pork ribs

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