KR20120084170A - Manufacturing method of steamed pork - Google Patents

Abstract

PURPOSE: A producing method of soft steamed pork using acanthopanax sessiliflorus is provided to offer the flavor of the acanthopanax sessiliflorus, and to remove the unique bad smell of the pork. CONSTITUTION: A producing method of soft steamed pork using acanthopanax sessiliflorus comprises the following steps: washing pork belly with the skin, and forming cuts on the inside; mixing 100 parts of pork belly by weight, 0.3-0.8 parts of acanthopanax sessiliflorus stems by weight, 0.3-0.8 parts of acanthopanax sessiliflorus roots by weight, 0.1-0.4 parts of acanthopanax sessiliflorus fruit by weight, and water 3.3 times the weight of the pork belly, and boiling the mixture for 50 minutes; removing the moisture from the boiled pork belly; pan-frying ginkgo nuts with cooking oil, and rubbing with paper or kitchen towel for removing the inner skin; slicing garlic and ginger, and cutting spring onion; mixing and boiling soy sauce, fermented wild grass liquor, whole black pepper, sugar, the garlic slices, the ginger slices, dried red pepper, the cut spring onion, and water to obtain braising sauce; and inserting the boiled pork belly into the braising sauce, and cooking in the weak fire, and adding the ginkgo nuts.

Description

Manufacturing method of steamed pork steamed

The present invention relates to a method of manufacturing pork steaming, and in particular, has developed a pork belly pork steaming that can be eaten as steamed lightly by completely removing the oil by processing chunks of shelled pork belly

Pork is good for fatigue and contains 10 times more B1 than beef. When B1 is not enough, you will feel tired, but when you are tired and tired, you will be supplemented by eating pork. In addition, pork itself contains a lot of iron, iron is high in the body absorption rate is good for anemia, detoxify heavy metals, it is known to help the waste products in the body to be exported out of the body. In particular, workers enjoy eating in a dusty work environment, and they are looking for pork even when the yellow dust comes from China.

In addition, pork is rich in phosphorus, potassium, and various minerals, so it is a very nutritious food for growing children and is known for its skin care. Pork is rich in protein and various nutrients, so it is a high-quality food and has the effect of maintaining a healthy skin and slim body.

However, pork has a peculiar smell and greasy, so there are a limited number of dishes to eat.

In addition, the pork belly is mainly baked and eaten by steaming.

The present invention has developed a steamed steam that can effectively remove pork-specific odors and give a new taste to the pork, which is beneficial to the human body as described above.

The main configuration for the method of manufacturing the steamed soft meat according to the present invention, the step of preparing a cut to cut the shelled pork belly inwardly; Putting together the pork belly, stems, roots and berries in boiling water and boiled for 50 minutes to remove the moisture of pork belly to prepare for; Putting cooking oil on a pan of Dalgun, roasting the bank to become blue, and then peeling and preparing the peeled skins on a paper or kitchen towel; Slicing garlic and ginger into pieces and slicing green onions; Prepare soy sauce, Sanyacho fermentation broth, whole pepper, sugar, and the above prepared garlic flakes, ginger flakes, green onions, and dried red pepper and water until the water boils in half, then filter out the flakes to make a scoop. Doing; And putting the boiled pork belly in the marinade and cover with a lid and then inverted over low heat while cooking over the seasoning sauce; When the pork belly is boiled, add the jujube, the ginkgo and the pine nut to boil; It characterized in that it comprises the step of cutting the stewed pork belly cut into 0.7 ~ 0.8cm thickness, the material used in the soft steamed meat production, when the pork whole pork belly based on 100 parts by weight, jujube 15-25 4 parts by weight, 4-8 parts by weight of ginkgo, and the ingredients used to make the plantation are 4-6 parts by weight of soy sauce, 3-4.5 parts by weight of wild vegetable fermentation broth, 0.5-1 parts by weight of black pepper, 1-1.5 parts by weight of sugar, 1 garlic -1.5 parts by weight, ginger 0.8-1.2 parts by weight, dried red pepper 0.5-1 parts by weight, leek 0.8-1.2 parts by weight, water, characterized in that 30-50 parts by weight, with the above-mentioned pork belly, stems, roots and In the step of boiling the fruit in boiling water for 50 minutes, the preparation of boiled water for pork belly comprises 0.3-0.8 parts by weight of the stems of stems, 0.3-0.8 parts each of roots, and 0.1-0.4 parts by weight of the organza, when the pork belly is 100 parts by weight, Water committed to 3.3 times the weight of pork belly And a gong

According to the present invention, the pork boiled with the water of Ogapi has no peculiar smell and provides a healthy and new taste of pork scent with the smell of Ogapi.

In addition, according to the present invention, by putting the fermented broth of Sanyacho to make the simmering meat and at the same time to completely remove the odor of pork-specific odor and can provide a more nutritious pork steamed without seasoning

In addition, the present invention, unlike the conventional method of eating mainly by grilling or simply steamed to make a pork steamed pork belly containing the shell by a new method, there is also an effect to provide a good processing of the collagen components contained in the pork skin to eat

1 is a view for explaining a manufacturing method according to the present invention

Salmon refers to young pork, in the present invention preferably uses the pork belly of young pigs

The present invention developed a pork dish that boiled pork belly in water with ogapi and boiled in water, and made fermentation broth to make simmering meat to soften the meat and eliminate the peculiar smell of pork.

Ogapi used when boiled pork belly in the present invention has the following effects

Enhances the body's function, prevents and heals fatigue and disease, prevents body weakness and keeps you young, increases the secretion of hormones in the brain, activates the immune system, enhances aerobic capacity and promotes metabolism Have an effect

In addition, it improves mental ability, rejuvenates the brain, prevents forgetfulness, is good for neuralgia, arthritis, gangjeong, tonics, strengthens energy, women are effective in the recovery of health, arteriosclerosis, heart disease, diabetes, etc. It is known to have safer anticancer activity than anticancer drugs.

Hereinafter, a method of manufacturing the braised meat braised according to the present invention

Pork should be prepared with young pork (also low). Buy pork belly with chunks and wash it cleanly. The reason for the sheath is to make it ripe and seasoning well.

And boil the pork together with the ogapi, which is boiled in boiling water for 45 minutes to an hour, preferably boiled for about 50 minutes and then drained the pork.

They prepare a bank, which is covered with a small amount of cooking oil in a pan, fry the bank blue, and rub it on paper or rub it on a kitchen towel. Cut garlic and ginger into pieces, and cut the leek into moderate pieces.

Banks are already well known for their health benefits, and detailed explanations are omitted.

Next, let's explain the process of making a stew with pork.

Put soy sauce, wild vegetable fermentation broth, whole pepper, organic sugar, garlic flakes, ginger flakes, dried red peppers, green onions, and water in a pot.

Put the boiled pork belly in the planting place, cover it with lid and turn it over low heat and cook it over the sauce.

When pork belly is almost boiled, add jujube, ginkgo and pine nuts to briefly boil it and cut it into 0.7 ~ 0.8cm thick

Hereinafter, it demonstrates concretely about the material used for said manufacturing method.

The material used for the preparation of the low-steamed beef steam is based on 100 parts by weight of pork belly, 15-25 parts by weight of jujube, 4-8 parts by weight of ginkgo.

The ingredients used to make the planting are: 4-6 parts by weight of soy sauce, 3-4.5 parts by weight of wild vegetable fermentation broth, 0.5-1 parts by weight of whole peppercorns, 1-1.5 parts by weight of sugar, 1-1.5 parts by weight of garlic, 0.8-1.2 parts by weight of ginger , 0.5-1 part by weight of dried pepper, 0.8-1.2 part by weight of leek, and 30-50 parts by weight of water

Of particular note is the use of fermented soybeans, which are commercially available, which are not only very beneficial to health but can also catch the smell of pork and contain fermented ingredients to help soften meat.

There are about 100 kinds of wild vegetables, and the known effects of fermented broths are purifying, balancing tissue cells, improving constitution, improving immunity, promoting growth, preventing adult diseases, releasing toxins in the body, and preventing diet, constipation, nephritis, and cystitis. It is known that there is effect such as effect

In the step of boiling the organza stem, root and fruit with boiling water for 50 minutes, the preparation of boiled pork belly is based on 100 parts by weight of pork belly, 0.3-0.8 parts by weight of each of Contains 0.1-0.4 parts by weight of lychee fruit, and the water used for boiling is 3.3 times the weight of pork belly

As already mentioned above, the benefits of Ogapi, as well as the elimination of the smell of pork, can also be beneficial to health by providing the pork with its unique aroma and taste. have

Hereinafter, specific examples are illustrated.

Example 1

If you prepare 15 servings as follows.

Pork Whole Pork Belly 2kg-2000g

10 jujube -------------------- about 400 grams

Bank 6 grains -------------------- About 120 grams

Pineapple tablespoon 1 -------------------- 8g

Appropriate amount of cooking oil ---------------- 20 grams

Preparation ingredients to be poured into the boiled water

10 grams of Ogapi root

10 g of stalks of stems

5 grams of lychee fruit

30 cups water 6600cc

Ingredients for planting

1/2 cup of soy sauce --------- 110 cc

1/3 cup wild vegetable fermentation broth --- 76 grams

1 tablespoon whole peppercorns --------- 15 grams

Organic sugar ------------ 25g

Garlic ------------------ 25 grams

Ginger ----------------- 20 g

4 dry peppers --------- 15 grams

Leek ------------------ 20g

4 cups of water --------------- 880g

Hereinafter, Example 2 is an example with respect to the specific weight part with respect to the material used.

Example 2

100 g pork whole pork belly

Jujube 20 parts by weight

6 parts by weight of bank

Pine nut 0.4 parts by weight

1 part by weight of cooking oil

Ingredients for boiled pork are as follows based on 100 parts by weight of pork:

Ogapi root 0.5 parts by weight

Ogapi stem 0.5 parts by weight

Ogapi fruit 0.25 parts by weight

Water committed is 3.3 times pork weight

In the components of the plantation, the comparative parts by weight based on 100 parts by weight of pork is as follows.

5.5 parts by weight of soy sauce

Sanyacho fermented broth 3.8 parts by weight

Whole pepper 0.75 parts by weight

1.25 parts by weight of sugar

1.25 parts by weight of garlic

1 part by weight of ginger

0.75 parts by weight of dried pepper

1 green onion

44 parts by weight of water used for afforestation

Since the method of manufacturing using the above materials has already been described above, it will be omitted.

According to the present invention described above, the pork is boiled and poured into the water, which catches the smell of pork, and the beneficial ingredients of the organ are infiltrated into the pork, which is beneficial to health.

In addition, by putting the pork belly boiled with scallop in the planting plant, it can completely reduce the odor of pork, make the meat thicken, and season the liver sufficiently to provide more delicious and nutritious pork steaming.

none

Claims (3)

Washing the shelled pork belly in chunks and cutting them inward to prepare them;
Putting together the pork belly, stems, roots and berries in boiling water and boiled for 50 minutes to remove the moisture of pork belly to prepare for;
Putting cooking oil on a pan of Dalgun, roasting the bank to become blue, and then peeling and preparing the peeled skins on a paper or kitchen towel;
Slicing garlic and ginger into pieces and slicing green onions;
Prepare soy sauce, Sanyacho fermentation broth, whole peppercorns, sugar and the above prepared garlic flakes, ginger flakes, green onions, and dried red peppers and water until the water boils in half, and then filter out the seasonings to make a stew. Doing;
And putting the boiled pork belly in the marinade and cover with a lid and then inverted over low heat while cooking over the seasoning sauce;
When the pork belly is boiled, add the jujube, the ginkgo and the pine nut to boil;
The method of manufacturing a soft braised steamed steam comprising the step of slicing the stewed pork belly to 0.7 to 0.8 cm thick The method of claim 1,
The material used for the preparation of the low-steamed meat braised is 15-25 parts by weight, 4-8 parts by weight of jujube, based on 100 parts by weight of pork whole pork belly,
The ingredients used to make the plantation are 4-6 parts by weight of soy sauce, 3-4.5 parts by weight of wild vegetable fermentation broth, 0.5-1 parts by weight of black pepper, 1-1.5 parts by weight of sugar, 1-1.5 parts by weight of garlic, and 0.8-1.2 parts by weight of ginger. , Dried red pepper 0.5-1 part by weight, leek 0.8-1.2 parts by weight, water low steamed meat production method characterized in that it comprises 30-50 parts by weight The method of claim 1,
In the step of boiled 50 minutes boiled stems, roots and berries with the above-described pork belly, boiling water preparation,
When the pork belly is based on 100 parts by weight,
0.3 ~ 0.8 parts by weight of stems and roots
Contains 0.1-0.4 parts by weight of lychee fruit,
The method of preparing steamed young braised meat, characterized in that the added water is 3.3 times the weight of pork belly.

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