KR20100037214A - A making method meat for roast and thereof meat - Google Patents

A making method meat for roast and thereof meat Download PDF

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Publication number
KR20100037214A
KR20100037214A KR1020080096411A KR20080096411A KR20100037214A KR 20100037214 A KR20100037214 A KR 20100037214A KR 1020080096411 A KR1020080096411 A KR 1020080096411A KR 20080096411 A KR20080096411 A KR 20080096411A KR 20100037214 A KR20100037214 A KR 20100037214A
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South Korea
Prior art keywords
meat
pork
plate
manufacturing
loin
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KR1020080096411A
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Korean (ko)
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소남수
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소남수
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Priority to KR1020080096411A priority Critical patent/KR20100037214A/en
Publication of KR20100037214A publication Critical patent/KR20100037214A/en

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    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/21—Binding agent

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A manufacturing method of meat for roasting and the meat thereby are provided to improve and tastes of cooked meat by making vegetable components soaked through the meat by cooking the meat and the vegetable at the same time. CONSTITUTION: A manufacturing method of meat for roasting includes the following steps: slicing meat to a specified thickness, width, and length; dividing a body part(10) of the meat into a lower part(14) and an upper part(12) by cutting the meat to one side; arranging the vegetables(20) between the lower part and the upper part; combining the upper and the lower parts with a bonding unit to prevent the vegetables from separating. The meat has a length of 5cm - 30cm, a thickness of 3mm - 2cm and a width of 5cm - 20cm. The meat is pork belly, pork chuck or pork sirloin etc.

Description

Roasted meat manufacturing method and the meat {a making method meat for roast and sweet meat}

The present invention relates to a roasting meat manufacturing method and the meat thereof, and in particular by cutting one side of the thinly sliced pork belly, divided into upper and lower plates, and filling the various mushrooms, vegetables and spices between the upper and lower plates, and then combining means By combining the ends of the upper and lower plates using the upper and lower plates, the vegetables that are filled between the upper and lower plates are not separated, and when the pork belly is cooked and cooked in such a state, the vegetables do not burn and the flavor and nutrition of the vegetables are cut into the meat. It relates to a roasting meat manufacturing method and the meat that can improve the taste and flavor of the.

In general, in order to bake meats such as pork belly, pork belly, pork fillet, beef sirloin, sirloin, etc., they are cooked on charcoal or roasting plate to remove harmful fats from meat. Eat meat and vegetables separately.

However, this method of eating is also fun for the cook to cook directly, but there is a problem that is not suitable for simple meals that require simplicity and speed, there is a hassle of supplying meat and vegetables, seasoning separately in the branch.

In addition, in the case of ordinary vegetables, raw foods are not cooked, and raw vegetables are in poor hygiene.

The technical problem to be solved by the present invention is to provide a means for improving the taste and aroma of the cooked meat by cooking the meat and vegetables at the same time to make the ingredients of the vegetable in the meat.

Another technical problem of the present invention is to provide a means for a meal eater to eat meat and cooked vegetables at the same time.

Another technical problem of the present invention is to provide a means for preventing the phenomenon that the meat is excessively burned and cured when cooking meat.

In order to solve the above technical problem, the present invention,

a) slicing the meat to a predetermined width and length and to a predetermined thickness;

b) cutting only one side of the sliced meat, and cutting one side in a horizontal direction except for a part of the other side to divide one side of the integral part into an upper plate and a lower plate;

c) placing the vegetables between the top and bottom plates; And

d) combining the ends of the upper plate and the lower plate with a coupling means so that the vegetables disposed between the upper plate and the lower plate is not separated; provides a roasting meat manufacturing method comprising a.

The meat of step a) is characterized in that consisting of a length of 5cm-30cm, a thickness of 3mm-2cm, a width of 5cm-20cm.

The step b) is characterized in that it further comprises the step of rubbing the meat after rubbing the meat with a predetermined amount of salt and pepper.

The vegetable is characterized in that sliced to a length and width of 5cm-30cm, 2mm-1cm.

The coupling means,

It is applied to the contact surface of the upper plate and the lower plate is edible adhesive for bonding the upper and lower plates, the upper and lower boards at the same time successively stitched to combine the upper and lower plates, characterized in that consisting of a silk thread for combining the upper and lower plates do.

In addition, the coupling means,

At least one fitting hole which is formed successively on a portion of one side of the upper plate; And

Part of the lower plate of the area corresponding to each of the fitting hole is formed by fitting end formed to fit in the fitting hole; consisting of, the upper and lower plate is characterized in that each fitting end is fitted.

Another coupling means,

At least one or more upper fitting holes which are successively formed on a portion of one side of the upper plate;

At least one upper fitting end formed by cutting a portion between each upper fitting hole of the upper plate;

A lower fitting end and a lower fitting hole which are alternately formed on the lower plate so as to be coupled to the upper fitting hole and the upper fitting end which are alternately formed on the upper plate, wherein each upper and lower fitting end is fitted to each of the upper and lower parts. The upper and lower plates are coupled by alternately fitting the balls.

Another coupling means,

At least one upper fitting end formed by successively cutting a predetermined length on one side of the upper plate;

At least one lower fitting end is formed by cutting in succession to one side of the lower plate; consisting of, the upper, lower fitting end is fitted to each other, characterized in that the upper, lower plate is coupled.

And, the meat is prepared by the above-described roasting meat manufacturing method, the meat provides roasted meat made of any one or more meat selected from the group consisting of pork belly, pork neck pork, pork loin, pork loin, beef sampyeon, sirloin.

According to the roasting meat manufacturing method and the meat according to the present invention, the vegetables and various seasonings are arranged between the upper and lower plates of the meat, so that the components of the vegetables are sufficiently baked in the meat, the taste and aroma of the cooked meat is remarkable. Can be improved.

In addition, the effect is provided that eaters can eat meat and cooked vegetables at the same time.

In addition, since the meat containing vegetables or seasoning is filled between the upper and lower plates of the meat, the meat is excessively burned when the meat is baked to provide an effect of preventing the hardening phenomenon.

Prior to this, terms or words used in the present specification and claims should not be construed as having a conventional or dictionary meaning, and the inventors should explain the concept of terms appropriately so as to explain their own invention in the best way. It should be interpreted as meanings and concepts in accordance with the technical spirit of the present invention based on the principle that it can be defined.

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all of the technical idea of the present invention, which can be replaced at the time of the present application It should be understood that there may be various equivalents and variations.

Preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 and 2 illustrate a first embodiment of the accompanying drawings.

As shown in Figure 1 and 2, the method for producing roast meat is a) slicing the meat to a predetermined width and length, and a predetermined thickness, and b) cut only one side of the sliced meat, while the other part Splitting one side of the integral part 10 into the upper plate 12 and the lower plate 14 by cutting the remaining one side except for the horizontal direction, and c) the vegetable 20 between the upper plate 12 and the lower plate 14. And d) coupling the ends of the upper plate 12 and the lower plate 14 with a coupling means so that the vegetables 20 disposed between the upper plate 12 and the lower plate 14 are not separated.

This will be described in more detail.

The meat to which the present invention is applied is various. Pork belly, pork neck pork, sirloin, beef belly, sirloin etc. It is satisfactory if the meat can be grilled and eaten.

First, step a) slices the meat into lengths of 5 cm-30 cm, thickness of 3 mm-2 cm, width of 5 cm-20 cm. If the length and width of the meat is less than 5cm, it is difficult to put vegetables or seasonings in between to prevent the vegetables or seasonings from falling out. In addition, when the thickness is 3mm or less, it is difficult to divide and cut into the upper plate 12 and the lower plate 14, and when the thickness is 2 cm or more, the upper and lower plates 12 and 14 are not easily cooked. Therefore, it is preferable to slice the meat to have a thickness of 1 cm and a width of 6 cm-10 cm.

In step b), only one side of the sliced meat is cut, but one side of the integral part 10 is divided into the upper plate 12 and the lower plate 14 by cutting in one side except for the other part in the horizontal direction. That is, as shown in FIGS. 1 and 2, one side of the meat is cut in the horizontal direction to configure the upper plate 12, the lower plate 14, and the integral part 10. At this time, it is preferable that the degree of incision is approximately 1: 3 for the integral part 10 and the upper and lower plates 12 and 14. In addition, in the case of pork belly, it is preferable to cut the scaffold area containing a lot of fat. This is to divide the thick scaffolding area into upper and lower parts so that the fat is easily melted and removed by heating, and to facilitate the cutting. In addition, it is preferable to cut the scaffolding area because the edge of the scaffolding area is constant and easy to be joined later.

On the other hand, step b) further comprises the step of cutting the meat cut into the upper and lower plates (12,14) and the base meat with a predetermined amount of salt and pepper and then rub the meat. This step is to further improve the aesthetics of the meat, and can prevent excessive intake of salt by dipping the grilled meat in salt.

In addition, it is possible to add the step of immersing the segmented meat in a source such as grass, fruit juice, garlic, pepper, soy sauce, sugar, sesame oil and aged. This step is to make meat light or seasoned according to the kind of meat, and can be added or deleted according to the kind or taste of meat.

In step c), the vegetable 20 is disposed between the upper plate 12 and the lower plate 14 of the meat. Vegetables are sliced into pieces of meat, that is, 5cm-30cm in length and 2mm-1cm in width and thickness, from kimchi, enoki mushroom, burdock, pickled cucumber or cucumber, carrot, leek. Of course, vegetables other than the vegetables mentioned here are also included. In addition, the vegetables may be added to cheonyang pepper, bell pepper, tofu, shiitake mushrooms, garlic, perilla powder, etc., such a seasoning or vegetables can also be used finely chopped or ground.

The step d) is a step of coupling the ends of the upper plate 12 and the lower plate 14 with a coupling means so that the vegetables 20 disposed between the upper plate 12 and the lower plate 14 of the meat are not separated. That is, the vegetable 20 is not separated from the edges of the upper and lower plates 12 and 14 by bringing the upper and lower plates 12 and 14 into close contact with the longitudinal edges of the upper and lower plates 12 and 14. This coupling means is applied to the contact surface of the upper plate 12 and the lower plate 14 is made of an edible adhesive 32 for bonding the upper and lower plates (12,14). This food adhesive 32 uses what is marketed as a food powder.

In this way, one side of the meat is cut in the horizontal direction and is divided into the upper plate 12 and the lower plate 14, and the upper and lower plates 12 and 14 in the state where various vegetables or spices are filled between the upper and lower plates 12 and 14. By combining the ends of the vegetables and seasonings are prevented, and when grilled on a charcoal or baked grill in such a state, the outside of the meat is cooked brown, but the inside of the upper and lower plates (12, 14) in contact with the vegetables They do not come in direct contact with flames or roasting plates, but are gradually cooked as the water and nutrients escape from the vegetables. Therefore, when roasting the meat according to the present embodiment it is possible to obtain a smooth taste by the baked taste and the moisture of the juice and vegetables.

In addition, the fragrance of the vegetables and condiments are cut on the inner surface of the upper and lower plates (12,14) can feel the fragrance of the vegetables.

In addition, it is possible to remove the feeling of meat because it is ingested with vegetables at the time of ingestion of meat.

3 shows a second embodiment of the accompanying drawings. In the method for manufacturing meat for roasting according to the second embodiment shown in FIG. 3, the upper and lower plates 12 and 14 are simultaneously stitched in succession while the coupling unit is in close contact with the upper plate 12 and the lower plate 14. Same as the first embodiment except that the skewers 34 for engaging the 12 and 14 are combined. Since the coupling means is made of skewers 34, it is easy to bake using charcoal.

4 is a third embodiment of the accompanying drawings. In the method for producing meat for roasting according to the third example shown in FIG. 4, the coupling means includes a top plate 12 and a bottom plate 12 and 14 stitched at the same time while the top plate 12 and the bottom plate 14 are in close contact with each other. As in the first embodiment described above, except that the lower plate 12, 14 is made of a silk thread 36 for coupling.

5 is a fourth embodiment of the accompanying drawings. In the meat manufacturing method for roasting according to the fourth embodiment shown in Figure 5, the coupling means, at least one fitting hole (12A) is formed in succession on one side of the upper plate 12 and each of the fitting holes (12A) The first embodiment is the same as the first embodiment except that portions of the lower plate 14 of the regions corresponding to the cutouts 14A are formed to be fitted to the fitting holes 12A. The coupling means is that the upper and lower plates 12 and 14 are coupled to each fitting end 14A by being fitted into the fitting hole 12A.

6 is a fifth embodiment of the accompanying drawings. In the meat manufacturing method for roasting according to the fifth embodiment shown in FIG. 6, the coupling means includes at least one upper fitting hole 12B formed on one side of the upper plate 12 in succession, and each upper fitting of the upper plate. At least one upper fitting end 12C formed by cutting a portion between the balls 12B, and the upper fitting hole 12B and the upper fitting end 12C which are alternately formed in the upper plate 12 so as to be coupled thereto. As in the first embodiment described above, except that the lower fitting end 14B and the lower fitting hole 14C are alternately formed on the lower plate 14. As shown in Figure 6, the upper and lower fitting ends 12C and 14B are alternately fitted into the upper and lower fitting holes 12B and 14C, respectively, so that the upper and lower plates 12 and 14 are coupled. Will be.

7 is a sixth embodiment of the accompanying drawings. In the meat manufacturing method for roasting according to the sixth embodiment shown in FIG. 7, the coupling means includes at least one upper fitting end 12D and a lower plate formed by cutting one side of the upper plate 12 in a predetermined length. It is the same as the first embodiment described above, except that at least one lower fitting end 14D is formed to be continuously cut to one side of 14. As shown in FIG. 7, the upper and lower fitting ends 12D and 14D are alternately fitted to each other so that the upper and lower plates 12 and 14 are coupled to each other.

1 is a perspective view showing a first preferred embodiment according to the present invention.

2 is a cross-sectional view showing a first embodiment shown in FIG.

3 is a perspective view showing a second preferred embodiment according to the present invention.

4 is a perspective view showing a third preferred embodiment according to the present invention.

5 is a cross-sectional view showing a fourth preferred embodiment according to the present invention.

6 is a perspective view showing a fifth preferred embodiment according to the present invention.

7 is a perspective view showing a first preferred embodiment according to the present invention.

<Description of the symbols for the main parts of the drawings>

10: integral part 12: top plate

12A: fitting hole 12B: upper fitting hole

12C, 12D: Upper fitting end 14: Lower plate

14A: Fitting End 14B, 14C: Lower Fitting End

14C: lower hole 20: vegetables

Claims (17)

a) slicing the meat to a predetermined width and length and to a predetermined thickness; b) cutting only one side of the sliced meat, and cutting one side except for a portion of the other side in a horizontal direction to divide one side of the integrated portion 10 into the upper plate 12 and the lower plate 14; c) disposing the vegetable 20 between the upper plate 12 and the lower plate 14; And d) coupling the ends of the upper plate 12 and the lower plate 14 with a coupling means so that the vegetables 20 disposed between the upper plate 12 and the lower plate 14 are not separated. Roasted meat manufacturing method. The method of claim 1, wherein the meat of step a), the length of 5cm-30cm, the thickness of 3mm-2cm, the width of 5cm-20cm. The method of claim 1, wherein the step b) further comprises the step of making the base of the meat after rubbing the meat with a predetermined amount of salt and pepper. The method of claim 1, wherein the vegetable is 5cm-30cm in length, 2mm-1cm in width and thickness sliced meat manufacturing method characterized in that sliced. The method according to any one of claims 1 to 4, wherein the coupling means, Roasted meat manufacturing method characterized in that the coating on the contact surface of the upper plate (12) and the lower plate (14) consists of an edible adhesive (32) for bonding the upper and lower plates (12,14). The method according to any one of claims 1 to 4, wherein the coupling means, Roasted meat, characterized in that the upper plate (12) and the lower plate (14) in close contact with the upper and lower plates (12, 14) at the same time by successively stitching (34) for combining the upper and lower plates (12,14) Manufacturing method. The method according to any one of claims 1 to 4, wherein the coupling means, Roasted meat, characterized in that the upper plate 12 and the lower plate 14 in close contact with the upper and lower plates (12, 14) at the same time by the silk thread 36 for combining the upper and lower plates (12,14). Manufacturing method. The method according to any one of claims 1 to 4, wherein the coupling means, At least one or more fitting holes 12A formed successively on one side of the top plate 12; And Part of the lower plate 14 of the region corresponding to each of the fitting holes 12A, respectively, and is fitted into the fitting holes 14A to be fitted to the fitting holes 12A; and each of the fitting ends 14A is fitted Roasted meat manufacturing method, characterized in that the upper and lower plates (12,14) are combined by the load. The method according to any one of claims 1 to 4, wherein the coupling means, At least one or more upper fitting holes 12B formed successively on one side of the upper plate 12; At least one upper fitting end 12C formed by cutting a part of each upper fitting hole 12B of the upper plate, respectively; A lower fitting end 14B and a lower fitting hole 14C that are alternately formed in the lower plate 14 so as to be coupled to the upper fitting hole 12B and the upper fitting end 12C that are alternately formed in the upper plate 12; The upper and lower plates 12 and 14 are alternately fitted into the upper and lower fitting holes 12B and 14C, respectively, so that the upper and lower plates 12 and 14 are coupled to each other. Roasted meat manufacturing method. The method according to any one of claims 1 to 4, wherein the coupling means, At least one upper fitting end 12D formed by being continuously cut to a predetermined length on one side of the upper plate 12; At least one lower fitting end 14D is formed by successively cutting to one side of the lower plate; consisting of, each of the upper and lower fitting ends 12D, 14D are fitted so that the upper and lower plates 12, 14 are coupled Roasted meat manufacturing method characterized in that it is. Claim 1 to 4, wherein the meat is prepared by the roasting meat manufacturing method according to any one of claim 1, wherein the meat is roasted meat made of any one or more meat selected from the group consisting of pork belly, pork neck, loin loin, beef belly, sirloin. Roasted meat prepared by the roasting meat manufacturing method according to claim 5, wherein the meat is made of any one or more meat selected from the group consisting of pork belly, pork neck pork, pork loin, beef rib, loin. Roasted meat prepared by the method for producing roast meat according to claim 6, wherein the meat is any one selected from the group consisting of pork belly, pork belly, pork loin, beef rib, and sirloin. Roasted meat prepared by the method for producing roast meat according to claim 7, wherein the meat is any one selected from the group consisting of pork belly, pork belly, pork loin, beef rib, and sirloin. Roasted meat prepared by the roasting meat manufacturing method according to claim 8, wherein the meat is any one selected from the group consisting of pork belly, pork belly, pork loin, beef rib, loin. Roasted meat prepared by the method for producing roast meat according to claim 9, wherein the meat is any one selected from the group consisting of pork belly, pork belly, pork loin, beef belly, and sirloin. Roasted meat prepared by the method for producing roast meat according to claim 10, wherein the meat is made of any one or more meat selected from the group consisting of pork belly, pork neck pork, pork loin, beef rib and loin.
KR1020080096411A 2008-10-01 2008-10-01 A making method meat for roast and thereof meat KR20100037214A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102433777B1 (en) 2022-05-23 2022-08-19 주식회사 대성푸드시스템 Chicken salting agent and manufacturing method thereof
KR102563904B1 (en) 2023-03-30 2023-08-07 주식회사 푸드베이스 Chicken salt powder with spicy taste and method for producing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102433777B1 (en) 2022-05-23 2022-08-19 주식회사 대성푸드시스템 Chicken salting agent and manufacturing method thereof
KR102563904B1 (en) 2023-03-30 2023-08-07 주식회사 푸드베이스 Chicken salt powder with spicy taste and method for producing the same

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