KR20090093391A - A making method of pork barbecue - Google Patents

Abstract

Provided is a method for preparing pork barbecue using duck, chicken, fish, vegetable and seasoning. A method for preparing pork barbecue using duck, chicken, fish, vegetable and seasoning comprises the following steps of: slaughtering a pig and removing its feet and internal organs(S100); dipping the whole pig in cool water of 2°C for 12 hours to remove blood from it(S200); mixing 500g of salt, 600g of sugar, 1L of soy sauce, 100g of finely chopped garlic, 50g of whole ginger, 300g of cinnamon, 200g of Glycyrrhizae radix, 100g of Chinese matrimony vine, 50g of whole black pepper and 15 bay tree leaves and bringing the mixture to boil over medium heat for 4-5 hours and aging it for 12 hours(S300); filling head-removed duck with 100g of glutinous rice, 7 jujubes, 7 chestnuts, 7 gingkoes, a little of whole pepper and a little of salt and filling head-removed chicken with glutinous rice, ginseng, whole garlic, onion, Astragalus membranaceus and pine nuts and filling an empty pumpkin with apple, pineapple and pear(S400); filling the whole pig with the filled duck, the filled chicken and the filled pumpkin(S500); adding 15 lobsters, 10 eggs, 7 potatoes, 7 sweet potatoes, 2 common octopuses, 5 Octopus ocellatus, 2 legs of an octopus, 2 cuttlefish, 1kg of sausage and 2 pieces of whole ginger into the pig(S600); and baking it using hardwood charcoal(S700).

Description

A making method of pork barbecue

The present invention relates to a barbecue, and more particularly, to a pork pig barbecue manufacturing method that can enjoy meat and seafood at the same time as well as adding fun to eating while enjoying food.

In general, barbecue is an outdoor dish made by skewering a skewer or grilling it on a fire and eating it as a sauce. It is used for outdoor play because it is richer and more fun than an indoor dish. Since its inception, it has spread worldwide.

Due to the nature of cooking, men usually serve many people, and some people install wood stoves in the yard of the house, and there are also places where people can sell easily made braziers and barbecue sets. The ingredients are various fish, seafood, potatoes, corn and vegetables. Is used in a wide range, and sources are used in various ways.

There is no special method of baking, such as sewing on a skewer, baking on a grill, wrapping on aluminum foil, and baking, so you can choose the appropriate method freely according to the material and taste. You can also make an oven on the fly with brick or stone.

On the other hand, the pork barbecue mainly made of pork during the barbecue cooking is a method of roasting the whole pig in the fire, the roasting frame for fixing the pig mainly removed the internal organs and the foot is fixed to the rotary shaft, the rotary shaft to the drive motor Is rotated by, the charcoal barrel is provided under the roasting heat is transmitted to the pig to burn the meat grilled.

However, the conventional pork barbecue uses a method of roasting whole pigs only, so you can't taste various foods with one cooking, and it's fun to see, and eat other vegetables and seafood together with meat for health. In order to have a separate cooking process has been a hassle.

The present invention has been made to solve the problems of the prior art as described above, not only can enjoy a variety of food by cooking once, but also adds fun to see, as well as other vegetables or seafood by a single manufacturing method The purpose is to provide a pork pig barbecue manufacturing method that can be eaten together to consider health easily.

Barbecue production method of the pork pig of the present invention for achieving the above object is the step of slaughtering the pork to remove the intestines and family; Removing blood of the pork from cold water; Salt, sugar, soy sauce, soy garlic, whole ginger, cinnamon, licorice, wolfberry, whole pepper, laurel leaves are added to the moonlight and aged; Fill the whole duck with glutinous rice, jujube, chestnut, ginkgo, whole pepper, salt, and remove the head with glutinous rice, ginseng, whole garlic, onion, astragalus, pine nuts, and remove the inside of the sweet pumpkin. Peeling and filling each pineapple and pear; Filling the inside of the whole pig with the whole duck, chicken and sweet pumpkin filled with the inside; Filling the inside of the whole pig, egg, potato, whole sweet potato, octopus, squash, octopus leg, squid, sausage, whole fresh ginger; And roasting the whole pork after roasting with charcoal.

Here, the step of aging, salt 500g, sugar 600g, soy sauce 1ℓ, liver garlic 100g, fresh ginger 50g, cinnamon 300g, licorice 200g, wolfberry 100g, black pepper 50g, laurel leaves 15 to 4 to 5 hours on medium heat It is characterized by aging for 12 hours at 2 ~ 5 ℃ month.

And, filling the inside of the duck, characterized in that the filling of 100g of glutinous rice, jujube 7, chestnut 7, bank 7, pepper and pepper, salt salt inside 1kg of duck.

In addition, the step of filling the whole chicken, characterized in that the filling of 1kg whole chicken, glutinous rice 100g, ginseng 2 roots, whole garlic, onion, Astragalus, pine nuts.

On the other hand, the step of filling the sweet pumpkin, one apple, one pineapple, one pear is removed after filling the inside of the sweet pumpkin, characterized in that the filling.

In addition, the step of filling the inside of the pig, 15 lobster, 10 eggs, 7 potato, 7 whole sweet potato, 7 octopus, 5 octopus, 2 octopus legs, 2 squid, 1 kg sausage, barrel It is characterized by filling two pages of ginger.

Preferably, the step of removing the blood is characterized in that to remove for 12 hours in a cold bath of 2 ℃.

The pork pig barbecue manufacturing method of the present invention configured as described above is firstly fun to see while eating and can taste a variety of foods by cooking once, and secondly, a barbecue of other vegetables or seafood by one manufacturing method. It can be eaten with and has a useful effect to promote health easily.

1 is a flow chart showing a pork pig barbecue manufacturing method according to the present invention;

2 is a view showing a part of the materials used in the manufacturing method according to the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the description of this embodiment, the same name and the same reference numerals are used for the same configuration and additional description thereof will be omitted.

1 is a flow chart showing a pork pig barbecue manufacturing method according to the present invention.

When explaining the pork pig barbecue manufacturing method of the present invention schematically, as shown in Figure 1, first remove the unnecessary portion from the pig and aged, then stuffing the inside of the duck, chicken and sweet pumpkin inside the pig And the rest of the seafood is added to the grilling process.

Specifically, the pork pig barbecue manufacturing method of the present invention first undergoes a step of slaughtering the pork to remove the intestines and family (S100).

In this step (S100), one domestic pig of about 60 kg of hides is slaughtered as a whole (hereinafter, referred to as 'pig pig' for convenience of explanation) to remove unnecessary parts of the intestines.

Then, the step (S100) is subjected to the step of removing the blood of the pig for about 12 hours by soaking the coarse pig in cold water at 2 ℃ (S200).

Next, the step (S300) is subjected to the step of aging by adding the ingredients to match the liver so as to soak the rough pig (S300).

In this step (S300) for ripening salt 500g, sugar 600g, soy sauce 1ℓ, liver garlic 100g, fresh ginger 50g, cinnamon 300g, licorice 200g, wolfberry 100g, peppercorn 50g, laurel leaves 15 are aged.

At this time, the aging is aged for 2 hours at 2 ~ 5 ℃, it is preferable to proceed with aging after 4 to 5 hours on medium heat, it is of course possible to omit some of the above materials as necessary.

Then, after the step (S300), to prepare the material to be inside the pig, that is, prepare a duck and a chicken as a whole (hereinafter, referred to as 'tong duck' and 'tong chicken' for convenience of explanation, respectively) And also prepare a sweet pumpkin goes through the step of filling the various materials inside (S400).

In this step (S400) the head is removed from the inside of about 1kg of duck, good food compatibility with duck 100g, 7 jujube, 7 chestnuts, 7 ginkgo, small pepper (2 ~ 10g), salt (2 ~) 10 g).

In addition, 1kg of whole chicken with the head removed is filled with 100g of glutinous rice, good for food compatibility with chicken, 2 ginseng roots, whole garlic, onions, astragalus and pine nuts.

In addition, the inside of the sweet pumpkin removed the inside is mixed with sweet pumpkin to make a good taste, one apple, one pineapple, one pear is removed after filling each peel.

Next, after going through the step (S400), and filling the inside of the mature whole pig, duck, chicken, sweet pumpkin each filled with the inside as described above (S500).

Next, after the step (S500) inside the whole pig, the duck, chicken, sweet pumpkin enters the remaining portion of the seafood and vegetables such as 15 kinds of lobster, 10 eggs, 7 potatoes, 7 whole potatoes , Octopus 2, octopus 5, octopus leg 2, squid 2, sausage 1kg, fill the two sides of fresh ginger (S600).

In this step (S600), by putting ingredients such as duck, chicken, and seafood that are not suitable for entering the inside of the pig into the remaining space inside the pig, the food balance so that the meat and seafood and vegetables as a whole, evenly It is possible to omit some of the above materials as necessary.

Figure 2 is a view showing a part of the material used in the manufacturing method according to the present invention, it shows the egg, lobster, duck, whole pig, chicken, octopus, sweet pumpkin, pineapple, potatoes and the like that are stuffed into the pork.

Finally, after going through the step (S600), go through the step of roasting the whole pig (S700), in this step (S700) containing all the duck, chicken, sweet pumpkin and other seafood and vegetables containing the various ingredients Whole pork is grilled using charcoal, and it is preferable to cook the whole pork using raw pepper and then cook it completely so that the meat is cooked smoothly.

As described above, a preferred embodiment according to the present invention has been described, and the fact that the present invention can be embodied in other specific forms in addition to the above-described embodiments without departing from the spirit or scope thereof is known to those skilled in the art. It is obvious to those who have it.

Therefore, the above-described embodiments should be regarded as illustrative rather than restrictive, and thus, the present invention is not limited to the above description but may be modified within the scope of the appended claims and their equivalents.

The pork pig barbecue manufacturing method of the present invention configured as described above is firstly fun to see while eating and can taste a variety of foods by cooking once, and secondly, a barbecue of other vegetables or seafood by one manufacturing method. There is an industrial advantage that can be eaten with ease to promote health.

Claims (7)

Slaughtering the whole pig to remove the intestines and feet; Removing blood of the pork from cold water; Salt, sugar, soy sauce, soy garlic, whole ginger, cinnamon, licorice, wolfberry, whole pepper, laurel leaves are added to the moonlight and aged; Fill the whole duck with glutinous rice, jujube, chestnut, ginkgo, whole pepper, salt, and remove the head with glutinous rice, ginseng, whole garlic, onion, astragalus, pine nuts, and remove the inside of the sweet pumpkin. Peeling and filling each pineapple and pear; Filling the inside of the whole pig with the whole duck, chicken and sweet pumpkin filled with the inside; Filling the inside of the whole pig, egg, potato, whole sweet potato, octopus, squash, octopus leg, squid, sausage, whole fresh ginger; And The pork pig barbecue manufacturing method, characterized in that comprising the step of roasting the whole pig after roasting with charcoal. The method of claim 1, The aging step, salt 500g, sugar 600g, soy sauce 1ℓ, liver garlic 100g, fresh ginger 50g, cinnamon 300g, licorice 200g, wolfberry 100g, whole peppercorn 50g, laurel leaves 15 to 4 to 5 hours to put on the moonlight 2 Whole pig bbq manufacturing method characterized by aging for 12 hours at ~ 5 ℃. The method of claim 1, Filling the inside of the whole duck, the whole pig barbecue production method characterized in that the filling of 100g, jujube 7, chestnuts 7, ginkgo pepper, a small amount of pepper and a small amount of salt in 1kg of duck. The method of claim 1, Filling the inside of the whole chicken, whole chicken bark production method characterized in that the filling of 100g of glutinous rice, 2 roots of ginseng, whole garlic, onion, coriander, pine nuts in 1kg whole chicken. The method of claim 1, Filling the inside of the sweet pumpkin, the whole pig barbecue manufacturing method, characterized in that after filling the peel of one apple, one pineapple, one pear inside the one pumpkin. The method of claim 1, Filling the inside of the whole pig, 15 lobster, 10 eggs, 7 potato, 7 sweet potato, 7 octopus, 5 squash, 2 octopus legs, 2 squid, 1kg sausage, 2 side Piglet barbecue manufacturing method characterized in that the filling. The method of claim 1, Removing the blood is a pig barbecue manufacturing method, characterized in that for 12 hours to remove the cold water at 2 ℃.