KR20110004508A - Manufacturing method of fried seasoning ribs using pine-needle - Google Patents

Abstract

PURPOSE: A producing method of fried seasoned-ribs using pine needles is provided to improve the flavor, the taste, the color, and the storage property of the fried seasoned-ribs. CONSTITUTION: A producing method of fried seasoned-ribs using pine needles comprises the following steps: pre-processing ribs and slicing; making a fist seasoning; making a second seasoning; mixing 40~60wt% of ribs, 30~50wt% of first seasoning, 3~10wt% of second seasoning and 0.1~1.5wt% of pine needles, and aging at low temperature for 3days; removing the pine needles and roasting the ribs; cutting the roasted ribs and frying the ribs after coating with batter; and vacuum packing the fried ribs.

Description

Manufacturing method of fried seasoning ribs using pine needles {Manufacturing method of fried seasoning ribs using pine-needle}

The present invention relates to a method for producing seasoned ribs fried with pine needles.

More specifically, after fermenting pine chopped ribs with seasoned ribs, and removing pine needles from matured ribs, and fried with a coat of fry, seasoning ribs using pine needles and a method for producing the same.

Among Korean foods, cooking with ribs is said to be the most preferred for both Koreans and foreigners. Among the traditional foods, the ribs are grilled beef or pork ribs thinly and widely, and then seasoned with vegetables, fruits, soy sauce and sugar, and then cooked over a short heat and cooked. It is one of the heating recipes.

The meat used for ribs is mainly pork and beef.

The oriental medicine letter, Dong Bogam describes that 'pork is a good medicine to fatten weak people, protect the music and prevent the weakness of children and the elderly in the growing season'. Pork is not only used to treat diseases, but also as an important cooking ingredient for weakness and fatigue. Pork is rich in essential amino acids essential to our body, and pork contains 10 times more vitamin B1 than beef. If you lack vitamin B1, you will feel tired and feel boredom. In addition, vitamin F in pork is an essential fatty acid that suppresses brain diseases and promotes brain activity. In particular, the fatty acid of pork oil is less stearic acid than iron oil and contains a lot of highly unsaturated fatty acids, such as oleic acid, linoleic acid, low melting point and good touch to the tongue. Pork is tender meat, digestion, absorption is good for people with poor digestion. Pork is rich in phosphorus and potassium as well as various minerals, making it a very nutritious food for growing children and examinees. Pork pushes away the wastes that remain on the body, so it cleanses the fatigue of modern people suffering from alcohol and tobacco. Also, because it detoxifies heavy metals, people who used letterpress printing presses ate pork once a week. Pork intake is essential for the health of modern people exposed to severe environmental pollution.

Beef is a meat that is favored by many people around the world because it is delicious and nutritious. It is rich in quality protein and iron, and is a valuable food source of lipids, minerals and vitamins (A, B1, B2). It is known to be good for people with anemia. In addition, the oriental medicine "Beef protects the blood, helps blood donation, and strengthens the musculature" and is especially classified as a good food for Taeinin. In addition, because the protein of beef contains a lot of essential amino acids, it is the best source of nutrition for growing children.It is an acidic food that contains more phosphorus than calcium, so it is preferable to eat it with vegetables, which are alkaline foods, and garlic that promotes secretion of gastric juice. It is known to cook together.

Pine needles used as a aging material of the ribs used in the present invention is one of foods that have been used for a long time since it is a material that can be easily obtained from the surroundings and can be consumed by anyone regardless of constitution, and has a therapeutic and preventive effect of various diseases. great. Pine needles contain a lot of sugar and contain various nutrients such as essential amino acids, enzymes, calcium, phosphorus, iron, and chlorophyll. In particular, aspartic acid, zinc, organic copper, calcium, potassium, iron, etc. help the hemoglobin synthesis of blood, which is the source of life, and metabolize smoothly, and when pine needles are reproduced, chronic fatigue is suppressed, fatigue recovery is accelerated, and stamina is enhanced. It works.

The body also contains a lot of essential fatty acids, linolenic acid is the highest (about 20%), followed by palmitic acid (10%) and other polyunsaturated fatty acids, including 5-olefin acid that is not easily oxidized. . Because of this, oxidation is not easy, so it does not make harmful substances such as lipid peroxide and prevents aging. Also included in pine needles are vitamins A, C and beta-carotene, both known as antioxidants and anti-aging agents.

Pine needles are also known to have a high bactericidal effect due to the effect of the bactericidal substances present in pine needles called phytoncide. It is a substance emitted by plants to defend their bodies from other microorganisms, killing bacteria and fungi in the air, preventing pests and weeds from invading plants, and removing pathogens that are harmful to humans. Phytonsides are particularly emitted from conifers such as cypress, pine, and pine, which are known to produce phytonside about 10 times stronger than ordinary trees. Phytonside contains a variety of chemicals, commonly known as terpenes, such as C10H16, C16H24, and C24H32, which improve blood circulation, lower blood pressure, kill, and sedative due to analgesic, antiparasitic, antibiotic, and cholesterol dissolving effects. It turned out to be. Terpenes are also referred to as forest remedies that stimulate human autonomic nervous system, stabilize personality, promote endocrine, and also work well on sensory coordination and mental concentration.

According to Kim Ki-won, experiments have shown that terpenes significantly lower the concentration of cortisol in the body associated with animal stress. Mostly volatile monoterpenes of pine needles, which bind easily with oxygen, reduce free radicals known to promote aging. Sterilization and antiseptic power is strong, promotes metabolism, and releases toxic substances and wastes in the body. According to the research conducted by the Forestry Research Institute, if the rice is left in the air, it will start to rot after a day, but if terpene is added, it will not rot after a week. When terpene is absorbed by the human body, it stimulates the blood vessel walls to turn blood well, activates various functions of the body, and suppresses parasites and germs. In addition, free radicals that age our body is removed and the oxidation of cells is inhibited to prevent aging.

The fact that foods made with pine needles have various health-improving effects can be confirmed in the literature and recent research trends that these various ingredients have various biochemical effects in the body. According to Lee Si-jin's herbaceous tree, "Reproduction of pine needles eliminates tumors, hair sprouts, and comforts the five intestines. It is called. Recent pharmacological experiments in China and North Korea have revealed that pine needles have redox-stimulating, decontaminating and hemostatic effects on biological tissues. According to an experiment conducted by a research institute in Japan, pine needle liquid showed an antioxidant rate of 50%. In addition, a study by the Japan Institute of Oriental Medicine showed that cholesterol levels in rats who had taken pine needle extract for 1 year were reduced by 15%.

In addition, pine needles are known to have an amazing effect on the healing and prevention of various diseases. One of the effects of pine needles, for example, amino acids such as quercetin, querchithrin, isoquerchithrine and rutin, and tannins, rise to each other to clear blood and improve blood circulation, thereby expanding peripheral nerves. This increases hormone secretion and is effective in preventing and healing strokes, hypertension, and myocardial infarction, and is well-recognized for bruises, neuralgia, and rheumatism. Pine needles are also effective in preventing back pain, colds, chronic bronchitis, hypertension, stroke, neuralgia, asthma, hydrating metabolism, revitalizing the skin, and anti-inflammatory, antiseptic effect and detoxification to menstruation that comes to women as an invisible visitor. It is good for comprehensive women's diseases such as impurity, cold, uterine inflammation and uterine dehydration. Tannin is combined with melanin pigment to excrete in urine and prevent melanin pigmentation from being deposited. give.

It also helps stabilize the nerves, and also contains glycokinin, a component that lowers blood sugar, which helps with diabetes and is good for anemia because it is rich in iron. In addition, it is effective in removing gastrointestinal diseases, such as removing nicotine poison, which is a tobacco poison, and enhancing the function of the digestive organs. Pine needles have been applied to various foods due to the pharmacological effects described above and are still being applied.

The present invention is a fried dish prepared by roasting ribs for beef ribs or pork ribs, grilled ribs prepared by conventional technology to improve the hardness of the meat due to the rapid degeneration of protein and a decrease in temperature, the present invention to improve the texture Devised

Grilled ribs put on the charcoal grill, such as when the meat is cooled immediately harden to cool, and in order to prevent this, the restaurant is mainly put the grilled ribs on hotly heated stone plate to maintain the soft texture of the ribs during meals. As mentioned above, since it is difficult to maintain the texture without maintaining the temperature well, the ribs were actually difficult to apply as a delivery dish.

However, when the seasoned ribs are grilled and fried immediately, the soft touch and texture persist even after cooking due to the effect of inhibiting moisture evaporation of the fried clothes. This is a rib recipe that satisfies the taste of modern man who demands a new taste while improving the organization of the ribs, and also gives the advantage that the ribs, which have never been used as a delivery dish, can be applied to a delivery specialty business like seasoned chicken.

In addition, pork ribs or beef ribs itself, or seasoned pork ribs or beef ribs, which is not good when it is grilled or deep-fried in oil, will produce a peculiar specialty of meat. I put pine needles. Seasoned ribs fried with ribs ripened with pine needles are not only removed, but the overall taste is reduced, such as the sweetness of the ribs seasoned and the fat taste produced by the fat of the ribs itself. The decisive role in making quality ribs with a good taste has come to the fore.

In addition, the effect of inhibiting microbial growth was confirmed through experiments. The effect obtained by suppressing microbial growth was established when the franchise using the packaged product was completed after the frying process was completed to maintain the same taste of fried ribs using pine needles. This can be said to be an advantage that can be used. The overall effect of the pine needles described above is that although pine needles are removed after fermenting the ribs with pine needles, due to the osmotic effect of the seasoning, various effective ingredients in pine needles are soaked into the ribs and pharmacological components are inside the ribs. It can be inferred as a phenomenon that occurs by remaining, and the increase in taste, taste, and flavor caused by the addition of pine needles is also a result of these pine needles soaked in ribs. It can also be inferred that the pharmacological components of pine needles will affect the decomposition of cholesterol and free radicals in pork and beef.

Under this background, in the course of the present inventor's efforts to apply pine needles, ribs, and fried foods with excellent pharmacological effects in a new way, fried ribs prepared by adding pine needles to the rib seasoning composition have a taste, flavor, and taste. The present invention has been completed by confirming that it is unexpectedly excellent and also excellent in preservation.

The present invention is a way to solve the hard texture that occurs when the ribs cooked by conventional charcoal grilling does not maintain the temperature seasoning using pine needles that can satisfy the taste of consumers while grafting ribs and fried It is to provide a method for producing ribs fried.

Another object of the present invention to provide a seasoning spare ribs manufacturing method using pine needles excellent in the taste, color, flavor, shelf life, etc. that the pine needles have a pine needle.

Still another object of the present invention relates to a manufacturing method for packaging and freezing ribs to provide seasoned ribs fried with pine needles that maintain the same taste and can be hygienically preserved applicable to delivery shops.

The manufacturing process of seasoning ribs fried using pine needles of the present invention is a pre-treatment step (1 step) of the ribs; Primary ripening seasoning step (2 steps); Secondary ripening seasoning step (3 steps); Ripening step using seasoning and pine needles (4 steps); Roasting ribs (step 5); Chop the ribs and fry them with a batter (six steps); And / or freezing or vacuum-packing the prepared fried ribs.

The ribs may be one of beef ribs or pork ribs.

The pretreatment of the ribs of the first step is first removing bone and fat from the ribs; Removing blood with purified water and removing enough water; And 0.3 to 1 cm thick. The thickness of the rib is most preferably 0.5 cm.

In the rib seasoning composition of the present invention, there is no particular limitation as long as it is generally included in the rib seasoning composition. In the present invention, soy sauce, syrup, green onion, onion, bay leaf, sugar, apple, pear, pineapple, garlic, sesame oil and the like were used in the preparation of the rib seasoning composition.

The rib seasoning composition should be considered to include the rib seasoning composition as all preferred embodiments as described above.

First, wash the leeks and onions with purified water to make the first aging seasoning in the second step, cut them into small pieces around 2cm in all directions, and then water 50 ~ 80% by weight, soy sauce 3-8% by weight, starch syrup by 10-25% by weight, leek 1 ~ 5% by weight, 1 ~ 5% onion, 0.01 ~ 0.05% laurel leaves, 3 ~ 10% sugar by one place, boil for 10 ~ 20 minutes with high heat, boil for 30 ~ 50 minutes on low heat, 0.5 ~ Allow to cool for 2 hours.

Second ripening seasoning of the third step is also washed apples, pears, pineapples in purified water to remove the peel and cut into about 5cm in all directions. 20 to 50% by weight of apples, 20 to 50% by weight of pears, 10 to 40% by weight of pineapple, 1 to 10% by weight of garlic, and 1 to 10% by weight of sesame oil are ground together using a grinder.

The process of aging the ribs of the fourth step is 40 ~ 60% by weight of the pre-treated ribs of the first step, 30 ~ 50% by weight of the first aged seasoning, 3 ~ 10% by weight of the second aged seasoning, 0.1 ~ 1.5% by weight of pine needles Mix in a bucket and aged for 2 to 3 days at minus 1 ℃ to 4 ℃. The pine needles are preferably contained in 0.1 to 5% by weight.

The pine needles used in the aging stage of the ribs can be used as raw pine needles collected from nature. The use of raw pine needles is because volatile components that exhibit pharmacological effects, such as enzymes contained in pine needles, can be soaked in ribs while maintaining their activity. It also keeps the unique flavor of pine needles.

On the other hand, the pine needles may use a conventional shipbuilding brush having two leaves, such as red pine (hongsong) and black pine (sea pine). Pine needle harvesting is best grown in deep mountains free of dust or pollution, and pines from areas that have been air-controlled or injected with water to prevent pests are best avoided.

Baking the aged ribs of step 5 includes removing the pine needles and the remaining seasoning solution from the matured ribs, placing the grill on a charcoal and baking the ribs until it is fully cooked.

The step of frying the ribs baked in step 6 includes cutting the ribs 0.5 to 1 cm wide and 3 to 7 cm long before the ribs are cooked. Chopped ribs are evenly mixed with 95 ~ 98% by weight ribs, potato starch 1-5%, sweet potato starch 0.5-2% by weight, eggs 0.2-1% by weight. When starch powder, eggs and ribs are mixed evenly, put sliced ribs in oil heated to 160 ~ 200 ℃ and fry them for about 1 ~ 3 minutes before cooling.

Seasoned ribs fried without heat can be fried for another 1 ~ 3 minutes just before eating, cooked with mustard sauce, chili sauce, red pepper paste sauce, etc. according to taste, or vacuum-packed and frozen. have.

Seasoned ribs fried with pine needles after the six steps may be subjected to vacuum packaging. The step of packaging includes the step of putting the ribs fried in the tunnel-type UV sterilizer, and irradiated with ultraviolet rays for 1 to 3 seconds, then sealing the packaging in polyethylene packaging, which is a conventional sealing packaging material. The fried ribs are packaged in a high-temperature sterilizer maintained at 80 to 100 ° C, treated for 50 to 60 minutes, sterilized at high temperature, cooled at room temperature, and then rapidly frozen to below 50 ° C. The ribs packed in the manner as described above can be stored for longer than 180 days when stored under freezing conditions below 20 ° C.

As described above, the manufacturing method of fried ribs using the pine needles of the present invention by combining the ribs and fried, improved the texture of the hardened ribs appeared while cooling the ribs and can satisfy the taste of consumers by providing new food to consumers have.

In addition, by using the aging method of ribs using pine needles to remove the peculiar to the meat appearing in the conventional grilled ribs due to the scent of the ribs to provide a unique flavor, taste of the ribs dish so far could not taste. The addition of pine needles reduces the sweet taste of seasoning ribs, which is caused by the sweetness of the seasoning and the fat quality of the ribs.

In addition, the effect of pine needles containing a large amount of disinfectant, etc. was also confirmed that the shelf life of the product is maintained.

Hereinafter, the present invention will be described with reference to Examples, Comparative Examples, and Experimental Examples. However, such examples, comparative examples and experimental examples do not limit the scope of the present invention.

<Example 1> Seasoned ribs fried with 150g pine needles aged for 3 days

First, the bones of pork ribs are dismantled, fat is removed, blood is removed with purified water, and 0.5mm thick sachets are removed. To make the first seasoning sauce, wash leeks and onions with purified water, and cut them into 2cm squares, and mix 20kg of water, 1.5kg of soy sauce, 4.5kg of starch syrup, 500g of onions, 700g of onions, 10g of bay leaves, and 2kg of sugar in one place. Gather high heat for 15 minutes and boil for 45 minutes over high heat and cool for 1 hour without removing any ingredients. Second ripening seasonings are apples and pears, and pineapples are washed with purified water to remove the peel and cut into 5cm squares, then 1.5kg apples, 1.5kg pears, 1kg pineapple, 200g garlic, 150g sesame oil, and then 800g each in a bag. Put it in. The overall ripening process is carried out by mixing 10kg ribs with 1kg of 1st seasoning seasoning, 800g of 2nd seasoning seasoning, and 150g of pine needles in one container and storing them at -1 ℃ for 3 days. Aged ribs are removed from pine needles and remaining seasoning solution, grilled over charcoal and grilled until ribs are fully cooked. The grilled ribs are cut into 1cm long and 5cm long before being cooked, and then 10g of the ribs cut into 10kg of potato starch, 90g of sweet potato starch and 60g of eggs are mixed well to coat the fried clothes. Take a piece of chopped ribs and fry them in oil heated to 180 ℃ and fry them for about 1 minute. After the meat has cooled down for a while, fry again for 1 minute under the same conditions.

<Comparative Example 1> Seasoning ribs fried with different amount of pine needles

1-1. Deep-fried seasoned spare ribs without pine needles

Prepare rib fry in the same manner as in Example 1, but do not add pine needles when the ribs are aged.

1-2. Deep-fried seasoned spare ribs with 50g of pine needles

Prepare rib fry in the same manner as in Example 1, but when the ribs are aged 50g of pine needles is added in an amount less than Example 1.

1-3. Deep-fried seasoned spare ribs with 350g of pine needles

Prepare rib fry in the same manner as in Example 1, but when the ribs are aged, 350g of pine needles in an amount larger than Example 1 is added.

<Comparative Example 2> Deep-fried seasoned ribs aged with different maturation times

2-1. Deep-fried marinated ribs aged for 3 hours

Prepare rib fried in the same manner as in Example 1, but the ribs are aged for 3 hours.

2-2. Deep-fried seasoned spare ribs for 1 day

Prepare rib fried in the same manner as in Example 1, but the ribs are aged for 1 day.

2-3. Deep-fried seasoned ribs aged for 4 days

Prepare rib fried in the same manner as in Example 1, but the ribs are aged for 4 days.

<Comparative Example 3> Deep-fried seasoned ribs without the baking process

In order to confirm the advantages of the baking process in the overall cooking process, the ribs are prepared in the same manner as in Example 1, but the ribs are fried without going through the baking process.

Preservation degree of seasoned ribs fried with pine needles and seasoned ribs fried without pine needles was compared through Experimental Example 1.

<Comparative Example 4> Deep-fried pork fillet without pine needles and seasoning

In order to compare the degree of preference for the frying of meat itself, the frying was prepared in the same manner as in Example 1, but the seasoning was not carried out using pine needles. The meat was also prepared with pork fillet, but the seasoning was 10 kg of sirloin and 100 g of garlic. Seasonings used in conventional meat frying include 150g of sesame oil, 500g of sugar, 400g of green onion, and 500g of soy sauce.

Experimental Example 1 Preservation Degree of Seasoned Spare Ribs

Example 1 and Comparative Example 1 in the container as a test to observe the discoloration and odor caused by mold bloom or decay in the container, seasoning ribs fried using pine needles processed by the technique of the present invention (Example 1) Seasoned spare ribs with different amounts of pine needles and pine needles (Comparative Example 1) and seasoned spare ribs with different fermentation time (Comparative Example 2), each placed in a dark, well-ventilated room with 400g of each kind. Was performed.

Marinated ribs
Aging condition
Mold development
When discoloration begins
Off-flavor due to corruption
When it occurs
Add 150g pine needles and ripen for 3 days
(Example 1)
7.5 days
5.5 days
3 days without pine needle
(Comparative Example 1-1)
5.1 days
3.1 days
50g pine needles aged for 3 days
(Comparative Example 1-2)
5.6 days
3.3 days
Put 350g pine needles and mature for 3 days
(Comparative Example 1-3)
8.1 days
5.9 days
Add 150g pine needles and mature for 3 hours
(Comparative Example 2-1)
5.2 days
3.7 days
150g pine needles and aged for 1 day
(Comparative Example 2-2)
5.8 days
3.9 days
150g pine needles and aged for 4 days
(Comparative Example 2-3)
7.9 days
5.9 days

As a result, in Example 1, in which 150 g of pine needles were put in and aged for 3 days, discoloration of the frying itself due to microorganism production or mold development began after about 7.5 days, and off-flavor odor caused by decay began only after 5.5 days. In the group with little or no fertilization (Comparative Examples 1-1, 1-2) and the group with shorter ripening periods (Comparative Examples 2-1, 2-2) even if pine needles were added, the discoloration or off-flavor occurred two days earlier. I could confirm it. In case of adding more pine needles (Comparative Example 1-3) or lengthening ripening period (Comparative Example 1-3), it was confirmed that the decay and off-flavor was delayed slightly than the group of Example 1 In seasoning ribs, it was confirmed that the preservation period could be extended by ripening with pine needles.

In addition, the same sensory test as in Experimental Example 2 was conducted to confirm whether pine needles affect the texture, flavor, taste, and taste.

Experimental Example 2 Sensory Test

In order to investigate the food preference of each age group for the seasoned ribs fried in Example 1 and Comparative Examples 1,2,3 and pork fillet fried prepared in Comparative Example 4, 50 adults and 50 children were eaten. The sensory evaluation of the texture, flavor, taste, personal preference of the sweet and sour pork prepared by the dot scale method is shown in Table 2 below. The rating is divided into Very Good (5 points), Good (4 points), Normal (3 points), Bad (2 points), and Very Bad (1 point). Indicated. The score is shown only to one decimal place.

Condition

Texture
zest
flavor
personal
Likelihood
grade
Add 150g pine needles and ripen for 3 days
(Example 1)
4.5
4.7
4.2
4.3
4.7
3 days without pine needle
(Comparative Example 1-1)
3.7
3.6
3.8
3.9
3.8
50g pine needles aged for 3 days
(Comparative Example 1-2)
3.9
3.9
4.1
4.1
4.0
Put 350g pine needles and mature for 3 days
(Comparative Example 1-3)
4.6
3.9
4.1
3.9

4.1

Add 150g pine needles and mature for 3 hours
(Comparative Example 2-1)
3.8
3.8
3.9
3.8
3.8
150g pine needles and aged for 1 day
(Comparative Example 2-2)
4.2
4.1
4.1
4.2
4.2
150g pine needles and aged for 4 days
(Comparative Example 2-3)
4.7
4.1
4.3
4.1
4.3
Omit the baking step
(Comparative Example 3)
4.1
4.5
4.3
4.3
4.3
Deep-fried pork fillet
(Comparative Example 4)
2.9
2.5
3.1
3.2
2.9

5: Very good 4: Good 3: Normal 2: Bad 1: Very bad

Checking Table 1 above, it can be seen that the seasoned ribs have a higher texture, flavor, taste, and personal preference than pork fillet fried (Comparative Example 4). In addition, when comparing the conditions for pine needles, the highest preference was found in the group with 150g of pine needles (Example 1) among seasoned ribs fried, which is more general than without pine needles (Comparative Example 1-1). It can be seen that preference is higher. In addition, when comparing the ripening time with pine needles, it can be seen that the preference was higher in the group ripening for about three days than the short ripening time (Comparative Example 2-1, Comparative Example 2-2). When the aging period was increased to 4 days (Comparative Example 2-3), it was confirmed that the preference is slightly lower than Example 1. In the case of adding pine needles (Comparative Examples 1-3) or the group with longer maturation period (Comparative Examples 2-3) even though the same pine needles were added, the preference was lower than that of Example 1. It was pointed out that the fragrance is so thick that the preference is slightly lower. In the opinion of other investigators, the marinated ribs with pine needles are less likely to be tired of cooking due to the sweetness of the ribs and the fat content of the ribs, and also the less bloated feeling after eating meat dishes. He gave high score to the degree of preference. In the case of skipping when preparing the fried ribs (Comparative Example 3), the overall preference was lower with a slight difference than when the grilling step was included (Example 1). It is said that the flavor of the seasoned ribs is felt more.

In Experimental Example 1, the shelf life of seasoned ribs was substantially higher than that of pine needles (Comparative Examples 1-3) or a long period of maturation (Comparative Example 2-3). Since the conditions of 1 are only slightly different in the shelf life than Comparative Examples 1-3 or 2-3, the seasoning ribs fried with pine needles of the present invention in consideration of the addition amount and ripening time of the pine needles of the conditions most favorable to the consumer Decided to make.

As can be seen in the above Examples, Comparative Examples and Experimental Examples, seasoned ribs fried with pine needles prepared according to the manufacturing method of the present invention is superior in texture, flavor, taste and the like to the taste of consumers compared to common meat fried Yes, the palatability was excellent. In addition, the sterilization effect that suppresses the decay was shown in the ribs, so it can be inferred that other pharmacological components of pine needles were delivered in addition to the sterilizing substances to produce ribs with useful pharmacological effects such as sterilization, cholesterol lowering and anti-aging. .

1 is a flow chart illustrating a method of preparing seasoned ribs fried with pine needles according to the present invention.

Claims (9)

In the manufacturing method of seasoned ribs fried using pine needles, Removing bone and fat of pork ribs or beef ribs; Removing blood with purified water and removing enough water; Removing the cloth to a thickness of 0.3 ~ 1 cm (step 1); Primary ripening seasoning step (2 steps); Secondary ripening seasoning step (3 steps); Aging step (4 steps) using the first and second seasoning and pine needles; Removing seasoned ribs and pine needles from the aged ribs and baking (5 steps); Slicing the grilled ribs and frying them with a batter (six steps); And Freezing or vacuum packaging the prepared fried ribs; Seasoning spare ribs manufacturing method using pine needles comprising a. The method of claim 1, The first step of the ripening season of the second step is to wash green onions and onions with purified water, and then chop them into small pieces, 50-80% by weight of water, 3-8% by weight of soy sauce, 10-25% by weight of syrup, 1-5% by weight of leeks, onion 1 ~ 5% by weight, laurel leaves 0.01 ~ 0.05% by weight, sugar 3 ~ 10% by weight of the ingredients in one place for about 10 to 20 minutes on high heat, about 30 to 50 minutes boiled on about fire, and then includes a step of cooling for 0.5 to 2 hours Seasoning spare ribs manufacturing method using pine needles, characterized in that the. The method of claim 1, The second step of the ripening seasoning of the process is 20 to 50% by weight, 20 to 50% by weight of pears, 10 to 40% by weight of pineapple, 1 to 10% by weight of garlic, 1 to 10% by weight of sesame oil at once Seasoning spare ribs manufacturing method using pine needles, characterized in that it comprises a step of using the ground. The method of claim 1, 4 The seasoning step using the seasoning and pine needles is 40 ~ 60% by weight of the prepared ribs, 30 ~ 50% by weight of the first aged seasoning, 3 ~ 10% by weight of the second aged seasoning, 0.1 ~ 1.5% by weight of pine needles in one bucket Method of producing seasoning ribs using pine needles, characterized in that it comprises the step of mixing and aged for 2-3 days at -1 ~ +4 ℃. The method of claim 1, Pine needle is a method for producing seasoned ribs using pine needles, characterized in that it comprises raw pine needles of the traditional Korean Chosun brush with two leaves, such as red pine (Hongsong) and black pine (Haesong). The method of claim 1, Removing and seasoning the remaining seasoned ribs and pine needles from the aged ribs of the step 5 and the method of producing seasoning ribs fried with pine needles, comprising the step of placing the grill on the charcoal grill until the ribs are fully cooked. The method of claim 1, 6 The steps of slicing the grilled ribs of the process and fry in a batter, Cutting the ribs into a width of 0.5 to 1 cm and a length of 3 to 7 cm; 1-5 wt% potato starch, with 95-98 wt% ribs Sweet potato starch 0.5-2% by weight, Mixing 0.2-1% by weight of eggs; Fried in oil heated to 160 ~ 200 ℃ for about 1 to 3 minutes and then cooled; And Frying once again for about one to three minutes just before eating, cooking or vacuum packaging and freezing; Seasoning spare ribs manufacturing method using pine needles comprising a. The method of claim 1, Vacuum packing and freezing step, Putting ribs into a tunnel-type ultraviolet sterilizer; Irradiating ultraviolet light for 1 to 3 seconds; Sealing packaging in polyethylene wrapper; Putting the packaged ribs fried in a high-temperature sterilizer maintained at 80 to 100 ° C. for 50 to 60 minutes; And A method of producing seasoning ribs using pine needles comprising the step of freezing the fried ribs fried packaged at room temperature using a quick freezer as a final product. Seasoned ribs fried with pine needles prepared by the method of any one of claims 1 to 8.

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