KR20130015605A - Slices of boiled meat using pork skin and method for manufacturing of it - Google Patents

Abstract

PURPOSE: A manufacturing method of boiled pork skin is provided to remove the extinct smell and the greasy taste, have a smooth texture, and add various flavors and tastes such as Bulgogi(grilled meat with spices) flavor or tangerine flavor etc. CONSTITUTION: A manufacturing method of boiled pork skin comprises the following steps: Add 100-2000wt% of processed pork skin, 150-250wt% of soju, 1-3wt% of laurel tree leaves, 8-13wt% of whole black pepper, 1-3 wt% of Kalopanax pictus, and 1-3 wt% of clove to 3000wt% of water; Make a meat juice by boiling the water at 60-80°C for 40-60 minutes, and separate the pork skin boiled by the meat juice. Select and make a sauce between a Bulgogi sauce and a tangerine sauce; Cut the separated pork skin, add it again to the meat juice, boil at 60-80°C for 3-8 minutes, remove a little of the meat juice for the pork skin and the meat juice to be 1:1, and lower the temperature to be maintained at 30-40°C; and Mix 100wt% of the meat juice containing the pork skin with 10-15wt% of gelatin, and fix in a prepared frame. The sauce is made by mixing sesame oil, sesame seeds, Cheongyang pepper, and a sauce comprising 40-50wt% of sugar, 40-50wt% of pear, 20-30wt% of onion, 10-20wt% of spring onion, 5-10wt% of garlic, 5-10wt% of dried pepper, 3-5wt% of Zanthoxylum piperitum, 3-5wt% of black pepper to 100wt% of soy sauce. The bulgogi flavor is contained by adding the pork skin separated from the meat juice to the sauce and heating at 60-80°C for 40-60 minutes. Chopped dried tangerine skin is additionally added in the step of fixing in the frame.

Description

Slicing Of Boiled Meat Using Pork Skin And Method For Manufacturing Of It}

The present invention relates to a pork shell meat and a method for producing the same, which removes the peculiar smell and feel of the skin by a spice added and has various aromas and flavors such as bulgogi, citrus taste, and the like.

Conventionally, the skin portion of pork has been classified as food waste as a non-preferred portion, or cooked and sold as a barbeque barbecue in some restaurants. However, these pork shells have been presented with various dishes for the pork shell according to the trend that the smell and feeling peculiar to the pork gives consumers a sense of rejection, and thus a problem is indicated to be enjoyed by everyone.

The pork shell is a low-calorie food, low in fat, made of protein, and contains a large amount of collagen. As it is widely known as a diet food or skin beauty food, its popularity is increasing. It is difficult to satisfy. In particular, a typical example of the dish using the pork shell is roasting the pork shell, but this is simply to sell the pork shell grilled with a marinade with grills, etc. The smell and feeling peculiar to the pork shell is not completely eliminated, consumers will be rejected There is a problem.

Therefore, the present invention was devised to solve the above problems, removes the smell and feeling peculiar to the pork shell and has a soft aesthetic while adding a variety of flavors and flavors, such as bulgogi taste or citrus flavor And to provide a method for producing the object thereof.

Pork shell knitting production method of the present invention for solving the above object is water, 1500 to 2000 parts by weight of pig skin trimmed with respect to 3000 parts by weight of water, 150 to 250 parts by weight of soju, laurel leaves 1 to Adding 3 parts by weight, 8 to 13 parts by weight of whole peppercorns, 1 to 3 parts by weight of oak and 1 to 3 parts by weight of cloves, and heating the water at a temperature of 60 to 80 ° C. for 40 to 60 minutes. Preparing and separating the steamed pork skin from the prepared broth, preparing and preparing a selected source of bulgogi sauce or citrus sauce, and slicing the separated pork skin and adding it back to the broth 60 to 80 Further heated to a temperature of ℃ for 3 to 8 minutes and removing part of the broth so that the ratio of the pork shell and broth is 1: 1, lowering the temperature to maintain 30 ~ 40 ℃ and the pork shell is added Broth 100 About ryangbu characterized by including the step yirueojim compacted put the prepared mold by mixing the gelatin 10 to 15 parts by weight.

In the step of preparing and preparing the sauce, the sauce is a bulgogi sauce, soy sauce, sugar 40 to 50 parts by weight, pear 40 to 50 parts by weight, onions 20 to 30 parts by weight, onion 20 to 20 parts by weight with respect to 100 parts by weight of the soy sauce It is prepared by mixing a seasoning sauce, sesame oil, sesame and Cheongyang pepper, including 5 parts by weight, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of dried pepper, 3 to 5 parts by weight of pepper, and 3 to 5 parts by weight of pepper. The pork shell separated from the broth in the is added to the bulgogi sauce and is characterized by heating for 40 to 60 minutes at a temperature of 60 ~ 80 ℃.

Pork bark is prepared in this way is the result obtained from the experience of the present invention is the bulgogi sauce and the bulgogi taste and aroma is added to the pork bark as described above.

In addition, in the step of hardening in the mold, 5 to 8 parts by weight of boiled carrots, 5 to 8 parts by weight of shredded ground shredded red pepper and 3 to 5 parts by weight of red pepper Boiling and slicing prepared a side material containing 3 to 5 parts by weight of citrus peel, the pork shell is added to the broth and the side material is sequentially put in the mold and then added to the pork shell added to the firming by hardening Spicy and sweet taste and aroma can be added by the ingredients.

On the other hand, in the step of preparing and preparing the sauce, the sauce is a citrus juice mixed with 300 to 500 parts by weight of brandy, 80 to 120 parts by weight of sugar and 8 to 12 parts by weight of salt based on 2000 parts by weight of citrus juice and citrus juice And, the mixed citrus juice is characterized in that it is prepared by concentrating to 35 ~ 45% (v / v).

At this time, the prepared citrus fruit sauce is 30 to 50 parts by weight of citrus peeled with respect to 2000 parts by weight of citrus juice to the concentrate concentrated to 35 ~ 45% (v / v), the concentrate added citrus peel It is characterized by being prepared by further concentration by heating.

In addition, in the case of preparing pork skin using a citrus sauce,

In the step of hardening in the mold, further mixing 10 to 15 parts by weight of citrus juice with respect to 100 parts by weight of the broth added pork skin, sequentially containing the broth and the concentrated citrus sauce is added to the mold After it is hardened by putting the broth added with pork skin again, the citrus sauce and the citrus juice have a characteristic that can be consumed with the citrus flavor and sweet taste.

In addition, in the step of solidifying in the frame, the chopped dried citrus peel is further added so that the skin of the pork skin in addition to the citrus flavor and aroma, visually convey the feeling of citrus.

According to the pork skin and the method of manufacturing the same of the present invention, a variety of flavors and flavors such as bulgogi taste or citrus flavor to remove the smell and feel of the peculiar to the skin of the pork shell with spices and to suit the taste of the consumer while having a soft aesthetic By adding the effect that everyone can enjoy.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

First, the method for producing pork shell knitted meat according to the present invention includes water, 1500 to 2000 parts by weight of pork skin trimmed with respect to 3000 parts by weight of water, 150 to 250 parts by weight of soju, 1 to 3 parts by weight of bay leaf and , 8 to 13 parts by weight of whole peppercorns, 1 to 3 parts by weight of oak and 1 to 3 parts by weight of cloves are added.

The pig skin is pre-manufactured and washed thoroughly, and then cut into a suitable size, for example, 8 × 20 cm.

The pork shell contains a large amount of collagen. Such collagen is a kind of long and thin protein, which promotes cell proliferation and function activation and enhances moisturizing ability. Therefore, collagen has been widely used as a raw material for cosmetics such as skin beauty, including anti-aging. Recently, it has been confirmed that it is beneficial to blood vessels and joint health, and is also gaining attention as a health functional food, and it has an effect of preventing calcium and phosphorus from escaping from the human body. In addition, the collagen is low in fat and made of protein has been suggested diet method through the intake of collagen food.

In the present invention, in order to remove the smell and sensation of pork in the production of kneading by using the pork skin containing collagen, such as shochu, bay leaf, pepper, oak and clove are added as will be.

At this time, the mixing ratio of soju and spices mentioned above is the result obtained from the experience of the present inventors, especially when the mixing ratio of spices is high, the flavor and taste of spices are not suitable for eating pork, and when the mixing ratio is low, The peculiar smell and feeling of the shell cannot be completely removed.

On the other hand, after the pork skin, shochu and spices are added to the water is added to heat the water at a temperature of 60 ~ 80 ℃ for 40 to 60 minutes to prepare a broth for the production of meat, steamed (boiled) Filter the filtered pork skin and chop the filtered pork skin separately.

At this time, the first bubble must be filtered just before the water is cut, to remove the bar.

In addition, the heating temperature and time is set in a range for allowing the active ingredient of the pork shell to be sufficiently in the broth. According to the experience of the present inventors, if the heating temperature is 60 ℃, 60 hours heating is sufficient effectiveness of the pork shell The minute came out in the broth, and in the case of 80 ℃ heated 40 hours, the active ingredients of the pork skin came out in the broth.

Pork bark kneading according to the present invention is prepared to have a variety of flavors and flavors, such as bulgogi flavor to citrus flavor by the added source, prepared by preparing a selected source of bulgogi sauce or citrus sauce.

Using the bulgogi sauce or citrus sauce, the method for producing a bulgogi flavor or citrus-flavored pork skin is described in detail in Examples 1 and 2 of the present invention.

On the other hand, the pork shell prepared by slicing is added to the broth again and further heated to a temperature of 60 ~ 80 ℃ for 3 to 8 minutes. At this time, a portion of the broth is removed so that the ratio of the pork shell and the broth is 1: 1. The ratio of pork skin to broth is 1: 1 because the broth is hardened in a later stage, and the production of the flesh is made.

Thereafter, the temperature is lowered to maintain the pork skin and broth blended at a ratio of 1 to 1 at a ratio of 30 to 40 ° C., and then, 10 to 15 parts by weight of gelatin is mixed with 100 parts by weight of the pork skin to which the pork shell is added. Harden it.

The temperature of the pork skin and broth to maintain the temperature at 30 ~ 40 ℃ is to prevent the firmness to harden without maintaining the hardness before the broth is added to the mold. In addition, the addition of the gelatin is to coagulate so that the broth added with the pig skin together with the collagen contained in the pork shell to maintain a gel state of elasticity at room temperature to the completion of the pork skin It will give elasticity to the meat.

Pork kneading of the present invention obtained as described above is due to the spices added in the preparation of the broth, the smell and feeling peculiar to the pork skin is offset by the scent and taste of the spice so that there is no sense of rejection and hard collagen Pork shells made from this protein made from protein, the main ingredient of pork skin, will have a soft aesthetic similar to that of ordinary knits.

Hereinafter, preferred embodiments of the present invention will be described.

< Example  1> Preparation of Bulgogi Sauce and Preparation of Pork Skin

As mentioned above, water, 1500-2000 parts by weight of pork skin trimmed with respect to 3000 parts by weight of water, 150-250 parts by weight of soju, 1-3 parts by weight of bay leaf, 8-13 parts by weight of black pepper, , 1 to 3 parts by weight of the oak tree and 1 to 3 parts by weight of cloves are added, and the water is heated at a temperature of 60 to 80 ° C. for 40 to 60 minutes to prepare a broth to make the active ingredient of the pork shell, and from the prepared broth Separate steamed pork shells.

Then, to prepare and prepare a sauce to be added to the pork shells, according to this embodiment to prepare and add a bulgogi sauce that can increase the sensory by allowing the taste and aroma of the bulgogi infiltrate the pork shells.

The bulgogi sauce is soy sauce, sugar 40 to 50 parts by weight, pear 40 to 50 parts by weight, onions 20 to 30 parts by weight, leek 10 to 20 parts by weight, garlic 5 to 10 parts by weight, dried red pepper with respect to 100 parts by weight of soy sauce It is manufactured by mixing spice sauce, sesame oil, sesame and cheongyang pepper, which contain 5 to 10 parts by weight, 3 to 5 parts by weight of pepper, 3 to 5 parts by weight of pepper, and sweet and spicy bulgogi taste and aroma by the above-mentioned ingredients. Will have.

The separated pork skin is added to the bulgogi sauce prepared in this way and heated to a temperature of 60 to 80 ° C. for 40 to 60 minutes to the pork bark in the bulgogi sauce, and then the pork bark containing the bulgogi sauce is finely chopped. Add again to the broth to heat for 3 to 8 minutes at a temperature of 60 ~ 80 ℃ and remove part of the broth so that the ratio of the pork skin and broth is 1: 1, and then the temperature is maintained to maintain 30 ~ 40 ℃ Lower.

Then, 10 to 15 parts by weight of gelatin is mixed with respect to 100 parts by weight of the broth to which the pork shell is added, and then put into a prepared mold to complete the pork shell knitting.

Here, according to the present embodiment, the side material may be further added before the meat is hardened by putting the broth to which the pork shell is added.

The side ingredients are 5 to 8 parts by weight of boiled carrots, 5 to 8 parts by weight of chopped ground almonds, 3 to 5 parts by weight of chopped red peppers and chopped citrus peel It consists of 3 to 5 parts by weight, the broth is added to the frame and the broth is added to the brittle material in sequence and then finished with the broth is added to the broth added to solidify.

In this way, by adding a side material, including vegetables having a variety of colors and tastes to the pork skin, the sensory can be improved visually as well as taste for the pork skin.

< Example  2> Preparation of Citrus Sauce and Preparation of Pork Skin

On the other hand, in the present embodiment it is to be prepared by adding a citrus flavor and flavor citrus sauce to the pork skin.

First of all, water, and 1500 to 2000 parts by weight of pork skin trimmed with respect to 3000 parts by weight of water, 150 to 250 parts by weight of shochu, 1 to 3 parts by weight of bay leaf, 8 to 13 parts by weight of black pepper, and oak 1 to 3 parts by weight and 1 to 3 parts by weight of cloves are added, and the water is heated at a temperature of 60 to 80 ° C. for 40 to 60 minutes to prepare a broth so that the active ingredient of the pork skin is prepared, and steamed from the prepared broth. Separate the (boiled) pork shells.

After preparing and preparing a citrus fruit sauce, the citrus juice is mixed with 300 to 500 parts by weight of brandy, 80 to 120 parts by weight of sugar and 8 to 12 parts by weight of salt with respect to citrus juice and 2000 parts by weight of citrus juice.

In the present embodiment, in preparing a citrus fruit sauce, the mixed materials are heated to allow the citrus juice to be concentrated to 35 to 45% (v / v). The concentration of citrus juice 35 ~ 45% (v / v) is less than 35% when the concentration of citrus is too thick, and when concentrated to more than 45% citrus inherent taste and aroma is weakened overall palatability. "% (V / v)" here refers to the volume after concentrating / preconcentrating volume X 100.

The citrus peeled in the concentrated citrus sauce is further added, the citrus peel is added to 30 to 50 parts by weight based on 2000 parts by weight of the citrus juice, further concentrated by heating the concentrated liquid added citrus peel final citrus The source is complete.

Thereafter, as described above, the pork shell is chopped and added to the broth again, and further heated to a temperature of 60 to 80 ° C. for 3 to 8 minutes, and the ratio of the broth to broth is 1: 1. After some removal, the temperature is lowered to maintain 30-40 ° C. And, after mixing 10 to 15 parts by weight of gelatin with respect to 100 parts by weight of the broth added pork is hardened in a prepared mold, according to this embodiment, citrus fruits per 100 parts by weight of the broth added pork 10 to 15 parts by weight of juice is further mixed with the broth to allow the broth to soak up the citrus aroma and taste.

In addition to adding the prepared citrus sauce in the process of solidifying the broth in the mold so that the citrus flavor and aroma are added to the whole pork skin, the broth is added to the pork shell in the mold After the concentrated citrus sauce is added sequentially and the pork shell is added to the broth to which the pork shell is added.

In this case, it is reasonable to further add the dried citrus peeled before the pork shell knitting is completely hardened in the mold, whereby the sensory sensory of the pork shell knitting can be improved.

Those skilled in the art will appreciate that various changes and modifications can be made without departing from the spirit of the present invention. Therefore, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification but should be defined by the claims.

Claims (8)

Water, 1500-2000 parts by weight of pork skin trimmed to 3000 parts by weight of water, 150-250 parts by weight of soju, 1 to 3 parts by weight of bay leaf, 8 to 13 parts by weight of black pepper, 1 to 3 of oak Adding 1 part by weight and 1 to 3 parts by weight of cloves;
Heating the water at a temperature of 60 to 80 ° C. for 40 to 60 minutes to prepare a broth, and separating steamed pork skin from the prepared broth;
Preparing and preparing a selected source of bulgogi sauce or citrus sauce;
After slicing the separated pork shell and added again to the broth, further heated to a temperature of 60 ~ 80 ℃ for 3 to 8 minutes and remove a portion of the broth so that the ratio of the pork shell and broth is 1: 1, 30 Lowering the temperature to maintain ˜40 ° C .; And
Method for producing a pork shell kneading comprising the step of mixing the gelatine 10 to 15 parts by weight with respect to 100 parts by weight of the pork shell added is added to the prepared mold.
The method of claim 1,
In preparing and preparing the sauce,
The sauce is bulgogi sauce soy sauce, sugar 40 to 50 parts by weight, pear 40 to 50 parts by weight, 20 to 30 parts by weight onion, 20 to 30 parts by weight, leek 10 to 20 parts by weight, garlic 5 to 10 parts by weight, 5 to 10 parts by weight of dried pepper, 3 to 5 parts by weight of pepper, pepper is prepared by mixing sesame oil, sesame and cheongyang pepper, including 3 to 5 parts by weight,
The method of preparing a pork shell meat kneading characterized in that the pork shell separated from the broth in the previous step to the bulgogi sauce and heated for 40 to 60 minutes at a temperature of 60 ~ 80 ℃ so that the pork skin contains the taste of bulgogi.
The method of claim 2,
In the step of hardening in the mold,
5 to 8 parts by weight of chopped boiled carrots, 5 to 8 parts by weight of chopped zidane, 3 to 5 parts by weight of red pepper, and 3 to 5 parts of chopped citrus Prepare side ingredients containing boo,
Pigment is added to the broth and broth is added to the side material after the sequential method of producing a pork shell kneading, characterized in that it is solidified to contain the broth added pork back.
The method of claim 1,
In preparing and preparing the sauce,
The sauce is a citrus fruit juice citrus juice and blends 300 to 500 parts by weight of brandy, 80 to 120 parts by weight of sugar and 8 to 12 parts by weight of salt with respect to 2000 parts by weight of citrus juice, and heat the mixed citrus juice 35 ~ Method of producing a pork skin peel, characterized in that the concentration is prepared by 45% (v / v).
5. The method of claim 4,
The prepared citrus sauce is
30 to 50 parts by weight of citrus peeled with respect to 2000 parts by weight of citrus juice is added to the concentrate concentrated to 35 to 45% (v / v), and the concentrate is further prepared by heating the concentrated solution to which citrus juice is added. A method for producing pork shell kneading, characterized in that.
The method according to claim 4 or 5,
In the step of hardening in the mold,
10 to 15 parts by weight of citrus juice is further mixed with respect to 100 parts by weight of broth to which the pork shell is added,
The method of claim 1, wherein after the pork shell is added to the frame and the concentrated citrus sauce is sequentially loaded, the pork shell is added to the broth.
The method according to claim 6,
In the step of hardening in the mold,
The method for producing pork skin slices characterized in that the chopped dried citrus peel is further added.
Pork kneading, characterized in that prepared by any one of claims 1 to 7.