KR20100120964A - Process of manufacturing and food - Google Patents

Process of manufacturing and food Download PDF

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Publication number
KR20100120964A
KR20100120964A KR1020090039868A KR20090039868A KR20100120964A KR 20100120964 A KR20100120964 A KR 20100120964A KR 1020090039868 A KR1020090039868 A KR 1020090039868A KR 20090039868 A KR20090039868 A KR 20090039868A KR 20100120964 A KR20100120964 A KR 20100120964A
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KR
South Korea
Prior art keywords
hours
bone
weight
beef
blood
Prior art date
Application number
KR1020090039868A
Other languages
Korean (ko)
Inventor
유기열
Original Assignee
유기열
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 유기열 filed Critical 유기열
Priority to KR1020090039868A priority Critical patent/KR20100120964A/en
Publication of KR20100120964A publication Critical patent/KR20100120964A/en

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Classifications

    • 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
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/30Meat extracts
    • 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
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam

Abstract

PURPOSE: A method is provided to remove fat smell by using medicinal herbs and to prevent the loss of nutrient of pork. CONSTITUTION: A pig ear for bossam is dipped into the cold water flowing the Korean beef cattle bovine bone which cuts in the fixed size for 12~24 hours and the blood and impurity are eliminated. The steam heats it for 4~6 hours after adding the water corresponding to 5~7 times of the bovine bone weight to the bovine bone eliminating the blood. The blood, the local and stench are eliminated. The steam heats it for 48 hours after adding a fixed number corresponding to ginseng, lycium chinense, glycyrrhiza uralensis, cinnamomi cortex, garlic, zingiberis rhizoma crudus, Rubia cordifolia, astragalus membranaceus, acanthopanax sessiliflorus. Two parts by weight and 6~7 times of the bovine bone weight to the bovine bone are generated and the fixed number as much as the reduced amount is added again for 12 hours and the soup is extorted. The Korean cattle bones of the four legs of a cow extract is cooled at 40°C. This harrow and the Korean cattle bones of the four legs of a cow extract is manufactured. The pig ear of 20 parts by weight is cut in the Korean cattle bones of the four legs of a cow extract and it puts and it heats in the weak flame in which the thermal power relatively lows in the strong fire than 2 times and strong fire 2 times.

Description

Preparation of Bossam Pork Ears and Cooking Pig Ears {PROCESS OF MANUFACTURING AND FOOD}
The present invention relates to a method for manufacturing pig ears for Bossam and a prepared pig ear dish, and more specifically, about 20 hours by cutting 20 parts by weight of pork ears into Hanwoo beef bone extract and a low fire power of relatively low fire than the senbul. It relates to a method for producing bosses' pig ears and the prepared pig ears cooking, characterized in that the heating step for about 2 hours to prepare the pigs for pork.
Hanwoo Beef Bone Soup is a soup made from boiled bones and other beef bones boiled for a long time, soaking the minerals contained in bones. Sagol Gomtang, which is rich in taste and nutrition, has been spotlighted by pregnant women, nursing mothers, and fragile people as a food that beats the heat in the summer and warms the body in the cold winter. It is particularly well-received as a source of calcium for its delicious taste and quality.
On the other hand, Astragalus membranaceus is a Chinese herbal medicine belonging to legumes (Leguminosae). According to the agreement, Astragalus is said to be good for skin care, blood pressure, drainage (preventing pus), blood, and tonic. Especially, it is said to have an excellent effect on restoring the weakness of people with weak constitution and cold sweat. Since ancient times, Astragalus root has been widely used as a botanical medicine after ginseng and variously used as a tonic, diuretic and antiperspirant. In particular, oriental medicine is used for hundreds of prescriptions such as Bogiikgitang, Hwanggigunjungtang, Sipjeondaebotang, Kamimidaebotang, Palbohoechuntang, and Cheongseoikgitang.
Usually, the method of boiling pork, beef, or chicken is enough water to remove meat ingredients and meat sting, improve the taste of meat, and get the effects of herbal medicines. Spices and seasonings (natural seasonings, artificial seasonings, etc.) are put and heated for a long time. Bosam, one of the meat dishes cooked and eaten in this form, is boiled in boiling water or steam for a certain period of time, and then sliced into simple pieces for easy eating, wrapped in vegetables such as cabbage and lettuce, and wrapped with ssamjang. To remove pork's peculiar smell, the pork is boiled with ginger, green onions, garlic, or miso.
The method of boiling pork or beef with boiled water or steam in the conventional method is to eat the meat and lose the nutrients, so that the taste of pork and beef can not be felt. .
The present invention is to solve the above-mentioned problem, and cut 20 parts by weight of pork ear in the Hanwoo Beef bone extract for 2 hours at a high heat and heat for about 2 hours at a relatively low thermal fire than the senbul pork for pork wrap meat There is no nutrients in the meat lost by producing a Bossam pork dish, characterized in that the step consists of manufacturing the scent is softly soaked with no smell, the texture is soft and soft effect, the taste is also boiled meat in the usual way It is much better than that and satisfies the tastes of various consumers, and the flavor of Hangoljae is added to the taste of Beef Bone Soup, which saves the life, cool and unpleasant, and improves the health of modern people by developing a good and healthy pork ear meat dish. To contribute.
The present invention is immersed for 12 to 24 hours in cold water flowing the beef bovine bone cut to a certain size to remove blood and impurities, and after adding the water corresponding to 5 to 7 times the weight of the beef bone to the blood removed blood 4-6 Remove the blood, fat, and stink after heating for a while to discharge the water and fat. Ginseng, Wolfberry, Licorice, Cinnamon, Garlic, Ginger, Cheoncho, Astragalus and Ogipi 2 parts by weight and 6-7 times the weight of beef bone After adding the appropriate purified water, heat it for 48 hours, discharge the generated steam, and add the purified water by the reduced amount every 12 hours to boil the broth, and then cool the beef cattle bone bone extract to 40 ℃ or lower. Preparing an extract; Sliced 20 parts by weight of pork ears in the Hanwoo Beef bone extract and heated for about 2 hours on a low heat than low heat over about 2 hours to produce Bossung pork meat for Bossam It relates to a method of producing a pig ear.
The present invention is characterized in that consisting of the step of preparing the pork ear meat meat for about 20 hours by cutting 20 parts by weight of pork ear in the Hanwoo Beef bone extract and about 2 hours at low heat relative to the fire that is lower than the fire. It relates to the manufacturing method of Bossam pigs, which are cooked only with broth from Hanwoosa bone extract. The taste is much better than the meat boiled in the usual way.
The present invention is immersed for 12 to 24 hours in cold water flowing the beef bovine bone cut to a certain size to remove blood and impurities, and after adding the water corresponding to 5 to 7 times the weight of the beef bone to the blood removed blood 4-6 Remove the blood, fat, and stink after heating for a while to discharge the water and fat. Ginseng, Wolfberry, Licorice, Cinnamon, Garlic, Ginger, Cheoncho, Astragalus and Ogipi 2 parts by weight After adding the appropriate purified water, heat it for 48 hours, discharge the generated steam, and add the purified water by the reduced amount every 12 hours to boil the broth, and then cool the beef cattle bone bone extract to 40 ℃ or lower. Preparing an extract; Sliced 20 parts by weight of pork ears in the Hanwoo Beef bone extract and heated for about 2 hours on a low heat than low heat over about 2 hours to produce Bossung pork meat for Bossam It relates to a method of producing a pig ear. The present invention relates to Bossam pork meat, characterized in that produced by the manufacturing method.
Hanwoo beef bones are about 20%: 78% by weight, except for the beef bone bone and bone bone. Extraction tank equipped with a pot, bucket or steam outlet after soaking for 12 ~ 24 hours in cold water flowing through bones such as bones and bones, cut into 5 ~ 7cm size, to remove the trachea and whitening the bones of broth. Put it in water and add 5 ~ 7 times the weight of bovine bone and heat it for 4 ~ 6 hours to worry about residual blood and fat. At this time, when water boils, open the lid or open the steam outlet so that the water vapor is discharged to the outside to effectively remove the smell. It is a step that adds Astragalus to the bovine bone as it is a coarse flavor and nutrition ingredient. Put two parts of ginseng, wolfberry, licorice, cinnamon, garlic, ginger, Cheoncho, Astragalus and Ogipi into an extraction tank equipped with a pot, pail or steam outlet, and add 6-7 times the weight of the bone. The broth is brewed by heating for about 48 hours and reapplying the purified water by a reduced amount every 12 hours. Here, it is preferable that the amount of ginseng, wolfberry, licorice, cinnamon, garlic, ginger, Cheoncho, Astragalus and Ogipi is about 2 parts by weight. Ginseng, Wolfberry, Licorice, Cinnamon, Garlic, Ginger, Cheoncho, Astragalus and Panax ginseng, Wolfberry, Licorice, Cinnamon, Garlic, Ginger, Cheoncho, Astragalus and Ogipi in Korean beef cattle Hanwoo Sagol Gomtang is made with Ogipi's unique flavor while minimizing the rejection of unfamiliar tastes. In other words, the amount of ginseng, wolfberry, licorice, cinnamon, garlic, ginger, Cheoncho, Astragalus and Ogipi is about 2 parts of the weight and the effect of the additives and the taste of Beef Bone Soup. Ginseng, Wolfberry, Licorice, Cinnamon, Garlic, Ginger, Cheoncho, Astragalus and Ogipi are preferably used whole.
On the other hand, when the beef cattle bones are picked up in a pressure cooker, there is an advantage that they can be thickened in a short time, but the disadvantages are that they have better smells and tastes less than those cooked in a normal cooker because the steamed beef is not discharged by water vapor. there was. Therefore, it is preferable to use an extraction tank provided with a general pot or a bucket or a steam outlet free of steam discharge so that steam generated during the bone shooting and the smelly smell can be discharged to the outside.
Cooling the boned extract extracted at room temperature below 40 ℃ to facilitate the packaging, and also to easily separate the fat from the bone extract. Fat has a smaller specific gravity than broth, so it can be removed by removing it.
≪ Example 1 >
Soak 20 grams of Hanwoosa bone cut into 5 ~ 7cm and 78kg of Hanwoo Jap Bone for 24 hours to remove the blood, remove the bovine bone, put it into the extraction tank, add 700 liters of water, and heat it for 6 hours to worry about residual blood and fat. Paid. During heating, the steam outlet of the extraction tank was opened to allow the steam and the smell to be produced when boiling. After 6 hours of heating, discard the broth containing the residual blood and fat, and then add 2 kg of clean Ginseng, Goji, Licorice, Cinnamon, Garlic, Ginger, Cheoncho, Astragalus and Ogipi into the extraction tank and add purified water to 700 The broth was soaked by adding a liter and then adding a reduced amount of purified water every 12 hours while heating to medium heat for 48 hours. At this time, the steam outlet was opened to allow the steam and the smell to be discharged to the outside of the bone. Ginseng, wolfberry, licorice, cinnamon, garlic, ginger, Cheoncho, Astragalus and Ogipi were used whole. The dead bone extract was transferred from the extraction tank to the storage tank and left to cool to 40 ° C or lower.
<Example 2>
Pork ears 600g ~ 1800g was cut into the bone bone extract prepared in Example 1 was prepared by removing the boiled meat by heating for about 2 hours on a high heat and about 2 hours on a low fire relative to the fire.
Pig ears do not drain water. This is because there is a risk of loss of nutrition during the extraction of blood and it is used as a broth during the later cooking stage. In addition, garlic or radish or Chinese cabbage can be boiled, but if you put garlic, the smell is so strong that you can not feel the inherent flavor of meat, and if you add radish or Chinese cabbage does not remove the peculiar flavor of pork or beef. As a container, a general pot rather than a pressure cooker is preferable. This is to ensure that the water vapor containing the harmful components of the meat boiled during the boiling process is naturally discharged and has a smoked effect in the initial stage of heating. The container filled with contents is heated on high heat for about 2 hours and on low heat for about 2 hours. In the present invention, 'Senbul' refers to the thermal power enough to reach the entire bottom of the container when the fire is fired from the crater with all the levers of the firearm open, 'fire' having a temperature of more than 98 ℃, 'weakfire' means the lever of the firearm It is almost closed and the fire is barely alive in the crater, and the material has a temperature within 40 ℃ ~ 60 ℃ so that the surface of the material is slightly boiled.
The heating time at low heat was 2 hours so that the broth from the bone marrow extract and pork ear began to boil and cooked inside the meat by the steam, so that the meat ingredients in the broth added to the meat flavor. to be. Meat boiled in this way is not smooth, soft, tender and tastes better than meat boiled in water in the usual way. When the heating time in low heat exceeds 2 hours, the meat produced from the bone marrow extract and pork ear meat not only evaporates, but also the moisture of the boiled meat evaporates so that the tender taste of the meat due to the proper moisture content disappears. When the heating time is less than 2 hours, not only the meat is not evenly cooked, but also the harmful components of the meat are not sufficiently extracted and sufficient interaction between the broth and the meat does not occur.
Pork ear meat prepared according to the above-mentioned method is sliced into a size suitable for the purpose of ingestion, put into a plate, and served with prepared seasonings or lettuce, etc. to satisfy the taste buds of gourmets, as well as broth from pork ear meat. Because it is cooked, there are no nutrients in the meat that are lost, and the nutrients and scents are softly subtle and the texture is soft and tender.

Claims (2)

  1. Sterilize the bovine beef bones cut to a certain size in cold water for 12 ~ 24 hours to remove blood and impurities.Add 5 ~ 7 times the weight of the beef bone to the removed bovine bone and heat it for 4 ~ 6 hours. Removes blood, fat and stinks by releasing the generated steam, and removes ginseng, wolfberry, licorice, cinnamon, garlic, ginger, Cheoncho, Astragalus and Ogipi 2 parts by weight and 6-7 times the weight of the bone After adding (淨水) and heating for 48 hours, letting out the steam generated and adding the purified water by the reduced amount every 12 hours, boil the broth and then cool the beef cattle bone bone extract to below 40 ℃ to prepare the Korean beef bone bone extract Doing; Sliced 20 parts by weight of pork ear in the Hanwoo Beef bone extract and heated for about 2 hours on a low fire and about 2 hours on a low fire relative to the fire is lower than the bulsam Method of making pig ears.
  2. Bossam pork meat, characterized in that produced by the method according to claim 1.
KR1020090039868A 2009-05-07 2009-05-07 Process of manufacturing and food KR20100120964A (en)

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Application Number Priority Date Filing Date Title
KR1020090039868A KR20100120964A (en) 2009-05-07 2009-05-07 Process of manufacturing and food

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101064366B1 (en) * 2011-04-05 2011-09-14 안성시농업기술센터 Method for manufacturing yaksun thick broth
CN108606265A (en) * 2018-03-02 2018-10-02 安徽省楚汉食品有限公司 A kind of processing method of sauce halogen pig ear

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101064366B1 (en) * 2011-04-05 2011-09-14 안성시농업기술센터 Method for manufacturing yaksun thick broth
CN108606265A (en) * 2018-03-02 2018-10-02 安徽省楚汉食品有限公司 A kind of processing method of sauce halogen pig ear

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