KR20090053601A - A pig small instentine skewer and prduction method of the same - Google Patents
A pig small instentine skewer and prduction method of the same Download PDFInfo
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- KR20090053601A KR20090053601A KR1020070120501A KR20070120501A KR20090053601A KR 20090053601 A KR20090053601 A KR 20090053601A KR 1020070120501 A KR1020070120501 A KR 1020070120501A KR 20070120501 A KR20070120501 A KR 20070120501A KR 20090053601 A KR20090053601 A KR 20090053601A
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- Prior art keywords
- skewer
- pig
- pork
- intestine
- spear
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/006—Putting meat on skewers
-
- 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23V2200/16—Taste affecting agent
Abstract
The present invention relates to a swine skewer skewer and a method of manufacturing the same, which have various flavors by inserting berries, rice cakes, nuts, etc. into the inner space of the pork intestine, completely removing the fishy smell peculiar to the pork intestine, and softening the meat. Pork spears are porcelain spears of 1.5 to 2 cm in length and cooked; Inserted planting material is inserted into the product of the pig intestine; It is provided with a skewer tree which is inserted by the side of the said pig intestine, and binds the said pig intestine and the insertion planting material.
The present invention completely removes the unique fishy smell and softens the meat while maintaining the chewy taste and taste inherent to the pig spear, and it is beneficial to humans by adding nutrition by allowing different kinds of taste and taste to be given by skewered ingredients. It is possible to achieve popularization through the diversification of the menu, with the effect of obtaining a new menu called pork skewers, which anyone can enjoy without any objection.
Pork Spear, Skewers
Description
The present invention relates to a pork skewer skewer and a method of manufacturing the same, and more particularly, by inserting berries, rice cakes, nuts, etc. in the interior space of the pig spear, various flavors, completely remove the fishy smell peculiar to pork spear and meat quality To a tender pork skewer skewer and a method of making the same.
As far as is known, pork spears are foods that taste more savory as you chew, and calcium content (112mg per 100g) is higher than beef (19mg per 100g), and surprisingly low fat, high protein, cholesterol-free as well as a lot of hormones It contains stabilizing foods, which can be used for stabilizing foods such as sluggish growth and rickets in children, osteoporosis and osteomalacia, etc. in adults, as well as gastric wall protection, alcohol degradation, and digestion promotion. It is known.
However, since the pig intestine is a special area corresponding to the last intestine (about 60cm in the anal area) where the manure of the pigs are discharged, it is difficult to remove the peculiar smell no matter how cleanly cleaned.
Accordingly, in order to hide the smell with strong spices in the past, salt and seasonings were used as a dish of pork intestines, and the menu was simple.In the process of preparing ingredients, pears, kiwis, pineapples, vegetables, radishes, etc. were used as a softener. The fermentation effect of the pig intestine was not only low, but the smell removal effect of the pig intestine was inferior.
In addition, as a method of boiled pork intestine matured using the above-mentioned softener, or simply boiled pig intestine using alcohol, it is difficult to use the taste of the pig intestine, there was a difficulty in popularizing the pig intestine cooking. Therefore, the pig specialty shops can be found only in the shabby alleys, and the reality is to find only people who remember old memories such as 70's briquettes.
The present invention provides a variety of flavors by inserting berries, rice cakes, nuts, etc. in the inner space of the pig spear, pork sashimi skewers and the method of manufacturing the same to completely remove the fishy smell peculiar to the pig spear There is a purpose.
In addition, an object of the present invention is to improve the conventional method of cooking pig intestine more effectively to add nutrition and popularize by diversifying the menu with the ingredients of pork intestine known to be beneficial to humans.
Pork intestine of the present invention for solving the problems of the present invention as described above and the first cooked pork intestine of 1.5 ~ 2cm in length; Inserted planting material is inserted into the product of the pig intestine; It is provided with a skewer tree which is inserted by the side of the said pig intestine, and binds the said pig intestine and the insertion planting material.
The inserted plant may be any one of ginkgo, chestnut, sweet potato, potato, ham, mushroom, sputum cake, garlic.
The insertion plant is preferably a diameter or thickness of 1 ~ 1.5cm.
In addition, the method for producing a pig spear of the present invention comprises a pig spear prime cooking step of washing the prepared pig spear, boil the washed pig spear, and fever; And inserting the planting material into the prime cooked pork intestine, and sandwiching the skewer tree to the side of the pig intestine to bind the pork intestine with the inserting food.
The washing of the pig intestine is carried out by removing foreign substances and performing an initial washing in clear water, washing with stirring with flour salt and a softener, followed by rinsing with water.
Boiling of the pig intestine is carried out in boiling water for 60 minutes to 70 minutes, and stir to mix the pig intestine of the stomach up and down twice during the boiling.
The present invention is beneficial to humans by adding nourishment by completely removing the unique fishy and softening the meat while maintaining the chewy taste and taste inherent to the pig spear, and allowing the different kinds of taste and taste to be imparted by the skewer material. It is possible to achieve popularization by diversifying the menu as well as the effect of obtaining a new menu called pork skewer skewer which anyone can enjoy without a sense of rejection using ingredients known as pork skewers.
Other features and operations of the present invention in addition to the above objects will become apparent from the detailed description of the embodiments with reference to the accompanying drawings.
The detailed description set forth below in connection with the appended drawings is made with the intention of describing preferred embodiments of the invention, and does not represent the only forms in which the invention may be practiced. It should be noted that the same or equivalent functions included in the spirit or scope of the present invention may be achieved by other embodiments.
Certain features disclosed in the drawings are enlarged for ease of description, and the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.
Hereinafter, the present invention will be described with reference to the accompanying drawings.
1 is a plan view for explaining the pork skewer skewer according to an embodiment of the present invention.
Referring to Figure 1, pig skewer skewer according to the present invention comprises a
The
The
The
As described above, the pig skewer skewer of the present invention can be easily responded to the preference of the consumer by changing the type of foodstuff inserted in the pig skewer according to the taste desired by the consumer.
Figure 2 is a view for explaining a method for producing a pork skewer skewer according to a preferred embodiment of the present invention, Figure 3 is a view illustrating in detail the pork skewer primitive cooking step of FIG.
Referring to Figures 2 and 3, the method for producing a pig skewer skewer according to an embodiment of the present invention is 1) the step of cooking the pig intestine (S1), and 2) inserting the insert material in the prime cooked pork intestine Step S2, and 3) the step of cooking the pig skewer skewers (S3).
Hereinafter, each step will be described.
Step 1) Start Cooking
In the first step of cooking the pig intestine (S1) it is important to soften the flesh of the pig intestine, to remove the scent peculiar to the pig intestine, so that you can cook a variety of dishes, such as general meat.
In the step (S1) of the first cooking of the pig intestine, first, the pig intestine is washed. (S11) The washing of the pig intestine is prepared by removing the foreign matter, and rinsed with clean and clear water. Then, it is carried out by putting the flour, salt and softener in the rinsed pork window, rinsing the pork window and washing it thoroughly with clear water.
After performing the pig intestine wash, proceed to boil the pig intestine. (S12)
Boil the pork in a bowl of boiling miso and boil it. In addition, seasonings, shochu, black pepper, green tea powder, ginger powder may be further added to remove the fishy smell peculiar to the pork spear. Stir well to mix the pig ups and downs in order to cook the pig intestines evenly. At this time, pay attention to the meat and taste will vary depending on the time to boil boiled pig window 60 to 70 minutes. This is because if you boil too long, there is no chewy taste of the pig spear, and if you boil it for a short time, the meat will not be soft, so the pig spear will be too tough to eat.
When cooked like this, the soybean paste and ginger powder eliminate the peculiar smell of odor, soften the meat and make it chewy, and add the flavor and flavor of green tea to satisfy customers' taste. Processed high-quality boiled pork has the advantage of being obtained.
After boiling the pig intestine, perform the antipyretic operation of the pig intestine using cold water. (S13)
Step 2) Insert Plant Material
Inserting the inserted planting material into the pig intestine (S2) is a step of inserting a variety of inserts into the interior of the cooked pig intestine, using the skewer wood to bind the insert and the pig intestine, to produce a pig skewer skewer According to the ingredients to be inserted, it is possible to produce a variety of pig skewer skewers.
At this time, the pig intestine is used to cut the length of 1.5 ~ 2cm. At this time, if you cut the pig spear too short, it is difficult to insert the skewer tree, and if you cut a long cut, it takes a long time to learn the pig spear, and there is a problem that the difference between the outside of the pig spear ripens.
Insert foods include ginkgo, chestnuts, sweet potatoes, potatoes, ham, mushrooms, rice cakes, and garlic. Since the planting material is inserted into the inside of the pig intestine product, a diameter or a thickness of about 1 to 1.5 cm is used.
Insert the planting material into the inner space of the pig intestine product cut to the length of 1.5 ~ 2cm, and insert the skewer wood on the side of the pig intestine skewer.
On the other hand, in the case of inserting the skewers in the case of ginkgo, chestnuts, garlic, sweet potatoes, potatoes, and the like, may be broken when inserting the skewers, it is used beforehand roasting.
The skewer wood uses that whose diameter or thickness is 2.5 mm or less. This is because if the skewer tree is too thick, the shape of the pig skewer skewer may be modified or the inserted plant may be broken.
Step 3) Pig Window Skewers
The step of cooking the pork skewer skewer (S3) is a step of cooking the pork skewer skewer prepared by inserting the insert material into the interior space of the pig skewer product. Skewer sauce (spicy, barbecue, etc.) is applied to pork skewers and grilled on skewer grills to make pork skewers with excellent taste and nutrition.
Pork spear skewer prepared through the process as described above completely removes the characteristic fishy smell and softens the meat while maintaining the chewy taste and taste unique to the pig spear, and the skewer material can be given a different taste and taste. It is possible to achieve popularization through the diversification of the menu as well as the effect of obtaining a new menu called Pork Spear Skewers, which can be enjoyed without anyone's objection by using the Pork Spear which is known to be beneficial to humans by adding nutrition.
Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the contents of the present invention are not limited by the examples.
1. The first dish Example
Prepare 10 kg of pig intestine, remove foreign bodies and rinse with water.
Then, 320g of wheat flour, 130g of salt, 20g of green steamed steamed meat as a softener, stir, wash like a wash for 10 minutes, and rinse with water.
After that, add 10kg of water to the steamer, add 4240g of soybean paste, 800g of beef with seasoning, 110g of soju, 90g of pepper, 20g of green tea, and 30g of ginger powder. Then, when the water starts to boil, add the washed pork window to the boiling water, cover and boil for 65 minutes. During the cooking process, mix twice to make the pig intestines above and below evenly cooked.
When the boil is over, heat the pig window in cold water.
2. Bank Window stick
Using scissors, cut the pig lance to a length of 2 cm.
When you're done cutting, insert one bank between the internal product of the boiled pork spear, which you will use as an insert.
After inserting the ginkgo between the products of the intestine, sticking it sideways using a skewer of 2.5 mm thick enough to prevent the internal material from breaking down, the grate skewer is made.
At this time, the bank is used to completely remove the outer skin and the inner skin. When you peel off the hard shell, there is a thin inner shell like peanut, which is very lightly greased with a frying pan and stir-fried like a peanut. Use a lightly cooked bank to make the skewers without crushing.
3. Mochi Window stick
Prepare a pig intestine cut to a length of 1.5 ~ 2cm, prepare a rice cake with a soft state of less than 1.5cm in diameter and insert the membranes into the rice cake one by one. At this time, when using a hard or hard rice cake for ease of insertion, the rice cake may be broken or broken when the skewer tree is inserted. Therefore, when the hard rice cake is prepared, use a microwave or a frying pan to warm it slightly to maintain the softness and use the thick part of the intestine for easy insertion. If you use this rice cake in a soft state, you can create a neat shape without the bumps and rice cakes.
When the insertion is complete, use scissors to cut the rice cake to the length of the membrane.
When you're done cutting, stick the skewer tree sideways to create a skewer skewer.
4. Sweet Potato Window stick
Prepare a pig spear cut to a length of 1.5 to 2 cm, and prepare an chestnut or sweet potato to be used as an insert.
Sweet potatoes or chestnuts are cooked beforehand using a frying pan or other grill. This is because when raw materials are used, they break like banks when plugging in skewers. Therefore, if you bake or cook sweet potatoes or chestnuts can be prevented from crushing, and used to cut the size of a similar size to the bank, that is enough to insert the cooked sweet potatoes or chestnuts in the pig spear.
After inserting the sweet potatoes or chestnuts between the product of the pig intestines, and then sticking them sideways as shown in the drawing using a 2.5mm skewer wood that is thick enough to prevent the inner material from breaking. Is made.
( Experimental Example Sensory experiment
Pork intestine skewers prepared according to Examples 2, 3, and 4, that is, the inserted ingredients were subjected to a sensory experiment by baking a skewer grilled with a sauce, such as a ginkgo, rice cake, sweet potato, and chestnut. At this time, as a comparative example 1 was used a pig intestine baked through a general grilling.
For the test, 10 men and women in their 20s, 10 men and women in their 30s, 10 men and women in their 40s, and 10 men and women in their 50s participated in this study. And the degree of fishy smell peculiar to the pig intestine. In the case of the chewing feeling, the swelling of the pig spear is indicated by? In the case of the uniqueness of taste, ◎ that the individual is quite different from the normal pork intestine and taste. In addition, ◎ the smell which does not smell peculiar to a pig intestine, and the odor that are indicated by ×.
Referring to Tables 1 to 3, most of the test participants who participated in the sensory test, it can be seen that the pig skewer skewer prepared according to the present invention has a better chewing feeling and a unique taste than the general grilled skewer. In addition, it can be seen that the peculiar smell of the pig intestine was not felt in the general grilling.
1 is a plan view for explaining the pork skewer skewer according to an embodiment of the present invention.
2 is a view for explaining a method for producing a pig skewer skewer according to an embodiment of the present invention,
Figure 3 is a view illustrating in detail the pork spear prime cooking step of Figure 2;
Figure 4 is a cooking example of the skewer skewers prepared in accordance with the present invention.
<Description of the symbols for the main parts of the drawings>
100;
300; Skewer wood
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070120501A KR20090053601A (en) | 2007-11-23 | 2007-11-23 | A pig small instentine skewer and prduction method of the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070120501A KR20090053601A (en) | 2007-11-23 | 2007-11-23 | A pig small instentine skewer and prduction method of the same |
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| KR20090053601A true KR20090053601A (en) | 2009-05-27 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101489914B1 (en) * | 2013-02-27 | 2015-02-06 | 한국식품연구원 | Pretreatment method of pig large intestine and pig large intestine using the same |
| KR20180097317A (en) * | 2017-02-23 | 2018-08-31 | 주식회사 우진종합식품 농업회사법인 | Manufacturing method for smoked chitterlings |
| KR102076071B1 (en) | 2019-11-26 | 2020-02-11 | 남대현 | Manufacturing method for grilled beef tenderloin skewered and grilled beef tenderloin skewered manufactured by the method |
| CN112314672A (en) * | 2020-11-04 | 2021-02-05 | 熊俊豪 | Meat piece automatic cutting glues whitewashed device for food production |
| KR20210092632A (en) * | 2020-01-16 | 2021-07-26 | 신용우 | Cooking method for pork entrails with enhanced flavor |
-
2007
- 2007-11-23 KR KR1020070120501A patent/KR20090053601A/en active IP Right Grant
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101489914B1 (en) * | 2013-02-27 | 2015-02-06 | 한국식품연구원 | Pretreatment method of pig large intestine and pig large intestine using the same |
| KR20180097317A (en) * | 2017-02-23 | 2018-08-31 | 주식회사 우진종합식품 농업회사법인 | Manufacturing method for smoked chitterlings |
| KR102076071B1 (en) | 2019-11-26 | 2020-02-11 | 남대현 | Manufacturing method for grilled beef tenderloin skewered and grilled beef tenderloin skewered manufactured by the method |
| KR20210092632A (en) * | 2020-01-16 | 2021-07-26 | 신용우 | Cooking method for pork entrails with enhanced flavor |
| CN112314672A (en) * | 2020-11-04 | 2021-02-05 | 熊俊豪 | Meat piece automatic cutting glues whitewashed device for food production |
| CN112314672B (en) * | 2020-11-04 | 2022-09-30 | 汉中胜利农业产业开发有限责任公司 | Meat piece automatic cutting glues whitewashed device for food production |
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