KR20090129569A - 통돼지 바베큐의 제조방법 및 그로부터 제조된 통돼지바베큐 - Google Patents
통돼지 바베큐의 제조방법 및 그로부터 제조된 통돼지바베큐 Download PDFInfo
- Publication number
- KR20090129569A KR20090129569A KR1020080055546A KR20080055546A KR20090129569A KR 20090129569 A KR20090129569 A KR 20090129569A KR 1020080055546 A KR1020080055546 A KR 1020080055546A KR 20080055546 A KR20080055546 A KR 20080055546A KR 20090129569 A KR20090129569 A KR 20090129569A
- Authority
- KR
- South Korea
- Prior art keywords
- pork
- pig
- barbecue
- fruit
- flesh
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 47
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 210000000936 intestine Anatomy 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 14
- 235000014036 Castanea Nutrition 0.000 claims abstract description 5
- 241001070941 Castanea Species 0.000 claims abstract description 5
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 3
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 claims abstract 2
- 241000411851 herbal medicine Species 0.000 claims description 11
- 241000282887 Suidae Species 0.000 claims description 10
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 244000241838 Lycium barbarum Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 235000015468 Lycium chinense Nutrition 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 4
- 241000018646 Pinus brutia Species 0.000 claims description 4
- 235000011613 Pinus brutia Nutrition 0.000 claims description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000011201 Ginkgo Nutrition 0.000 claims description 2
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 2
- 235000008216 herbs Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 4
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 210000004303 peritoneum Anatomy 0.000 description 10
- 238000007920 subcutaneous administration Methods 0.000 description 9
- 239000004480 active ingredient Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 210000004379 membrane Anatomy 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 210000000683 abdominal cavity Anatomy 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 210000001015 abdomen Anatomy 0.000 description 4
- 238000003780 insertion Methods 0.000 description 4
- 230000037431 insertion Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 240000006079 Schisandra chinensis Species 0.000 description 3
- 235000008422 Schisandra chinensis Nutrition 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 241001061264 Astragalus Species 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 241000283074 Equus asinus Species 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 2
- 244000147568 Laurus nobilis Species 0.000 description 2
- 235000017858 Laurus nobilis Nutrition 0.000 description 2
- 235000016976 Quercus macrolepis Nutrition 0.000 description 2
- 244000305267 Quercus macrolepis Species 0.000 description 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 2
- 235000006533 astragalus Nutrition 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229940010454 licorice Drugs 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000004233 talus Anatomy 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000000614 rib Anatomy 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000001364 upper extremity Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
실시예 1 | 비교예 1 | |
색 | 6.8* | 5.3** |
향 | 5.4* | 5.1* |
맛 | 7.3* | 5.2** |
전반적인 기호도 | 7.5* | 5.5** |
같은 열(관능지표)에 있어서, *와 **는 유의적으로 다른 것을 의미한다. (p<0.01) |
Claims (6)
- 돼지로부터 내장을 제거하는 단계;내장이 제거된 돼지의 뼈와 살 사이에 과실, 조미성분 또는 한약재를 삽입하는 단계;삽입 후, 굽는 단계;를 포함하는 것을 특징으로 하는 통돼지 바베큐의 제조방법
- 제1항에 있어서,과실은,대추, 밤, 은행, 오미자, 무화과, 구기자 및 잣 중 선택되는 어느 하나 이상인 것을 특징으로 하는 통돼지 바베큐의 제조방법
- 제1항에 있어서,조미성분은,마늘, 양파, 생강 및 파 중 선택되는 어느 하나 이상인 것을 특징으로 하는 통돼지 바베큐의 제조방법
- 제1항에 있어서,돼지의 부위별로 다른 재료를 삽입하는 것을 특징으로 하는 풍미가 풍부한 통돼지 바베큐의 제조방법
- 제1항에 있어서,과실, 조미성분 또는 한약재를 삽입하는 단계 후, 굽기 전에 숙성시키는 단계를 포함하는 것을 특징으로 하는 통돼지 바베큐의 제조방법
- 제1항에 의해 제조되는 것을 특징으로 하는 통돼지 바베큐
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080055546A KR101022840B1 (ko) | 2008-06-13 | 2008-06-13 | 통돼지 바베큐의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080055546A KR101022840B1 (ko) | 2008-06-13 | 2008-06-13 | 통돼지 바베큐의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090129569A true KR20090129569A (ko) | 2009-12-17 |
KR101022840B1 KR101022840B1 (ko) | 2011-03-17 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020080055546A KR101022840B1 (ko) | 2008-06-13 | 2008-06-13 | 통돼지 바베큐의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101022840B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104305254A (zh) * | 2014-11-18 | 2015-01-28 | 融水苗族自治县大浪乡人民政府 | 碳烤香猪的方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100641587B1 (ko) * | 2005-03-14 | 2006-11-06 | 김봉규 | 뼈를 모두 제거한 통돼지를 천연연화제함유와 향신료를이용한 통돼지바베큐 및 그 제조방법 |
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2008
- 2008-06-13 KR KR1020080055546A patent/KR101022840B1/ko active IP Right Grant
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104305254A (zh) * | 2014-11-18 | 2015-01-28 | 融水苗族自治县大浪乡人民政府 | 碳烤香猪的方法 |
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Publication number | Publication date |
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KR101022840B1 (ko) | 2011-03-17 |
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