KR20130035121A - Cooking method of pork using puer tea - Google Patents

Abstract

PURPOSE: A cooking method of pork is provided to enjoy an effect and flavor of excellent pure tea. CONSTITUTION: A cooking method of pork comprises the following steps: preparing ginger alcohol by soaking ginger into refined rice wine, and aging the mixture; adding the ginger alcohol, coarse salt, and pure tea into boiling water, and boiling the mixture; boiling the mixture with the pork; and heating the mixture for extra 30 minutes to 1 hour. The pure tea includes fermented tea to unfermented tea in a weight ratio of 5:5 to 9:1. The ginger and the refined rice wine is mixed in a weight ratio of 100:100 to 100:300 in the ginger alcohol.

Description

COOKING METHOD OF PORK USING PUER TEA}

The present invention relates to a method of cooking pork. More specifically, it relates to a method of cooking pork using vocha tea.

Pork is cooked in boiling water with pork, garlic, onions, green onions, soy sauce, ginger, pepper, etc. and cooked until the pork is fully cooked. To improve the color of pork and to remove odors, a method of adding coffee or the like is known.

This conventional method of cooking pork is not only reluctant to remove the fishy and disgusting smell of pork itself, but also can not eat a large amount, the meat itself becomes tough and plump in the process of cooking There was also an uncomfortable problem, except for the nutritional ingredients of pork there was a disadvantage that can not exert the remedial function or medicinal function.

In particular, Bossam is a food that is simmered without smell into pork meat and wrapped in cabbage leaves with seasoned cabbage. The savory taste of pork and the peculiar flavor of pearl sauce makes it taste special.

Literature regarding such a method of cooking pork is related to a method of boiling pork using green tea as in Korean Patent No. 10-701859, and Korean Patent No. 10-0817354 to cook pork using only leek without water. How to do this is open.

Voj tea has the following characteristics and advantages compared to green tea.

division green tea Look the car Remarks
Tea tree species Lobular Lobe species Type of tea Green tea, steamed green tea After fermentation tea (fresh tea, lodging tea) flavor Bitter, astringent taste Soft taste The nature of tea
Cold side, weak stomach or body, people with hypotension side effects Fermented and cold change to warm Distribution period
2 years when sealed, 6 months after opening Older value
ACE inhibitory activity
(Hypertension-causing enzyme) 19-25% 30 ~ 38% higher than green tea Vasoconstriction stabilizes normalizes high blood pressure
Weight change -7% -8% Anti-obesity (diet) effect
(900mg / kg)
Abdominal fat -31% -45% Epididymal fat -31% -43% Visceral fat -28% -49% Total fat weight -29% -42% Total cholesterol
(Total Cholesterol) -18% -39%
Antihyperlipidemic (Cholesterol) Efficacy
(900mg / kg)
Fasting blood sugar reduction
(Triglyceride) -25%
-29%
HDL Cholesterol
(HDL-Cholesterol)
(Human useful cholesterol) + 11%
+ 36%
Caffeine
30-70 mg
Complex Caffeine
60mg
It is a post-fermented tea that contains complex caffeine and does not disturb sleep like regular caffeine. GR activity in liver
100.96%
163.03%
Blood alcohol detoxification experiment, the higher the GR activity, the better the detoxification
(GR: Glutathione reductase powerful antioxidant, antidote) SOD activity in the liver
0.022mg / mL
0.029mg / mL
Antioxidant Activity in Blood Alcohol
(SOD: Superoxide dismutase)
Antioxidants (anti-aging), free radical destruction Nitrite scavenging activity 95.460.77% 99.220.67% Experimental results by methanol extract

As can be seen from the above, Boicha has a big difference in ingredients and flavor, efficacy and green tea.

Boi tea is a type of black tea that has been fermented by ethnic minorities in China. Because tea produced in various provinces is collected and shipped from the Puer County tea market, it is named "Fuer Tea". Fuer tea refers to tea made using Mocha tea, which is dried in the sun using the leaves of Yunnan broad-leafed tea, but it is also made of tea leaves in Sichuan, Vietnam, and Thailand due to the lack of raw materials. Also called.

The following table relates to the contents of the six major nutrients contained in vogue tea and the efficacy that vocha can exhibit.

6 major nutrients
Kinds
content
( mg / 100g) efficacy protein
(33.5%)
Leucine 1.46  Remove cholesterol, prevent metabolic syndrome, prevent diabetes, reduce headache, lower blood pressure Balin 1.08  Brain activity promotion, emotional stability Arginine
0.96
 Essential for sexual organ development, healthy sperm, muscle mass gain, liver protection and hangover, diet Lysine 0.93
 Growth and development, prevention of hair loss, anti-cancer, immune function enhancement, heart disease prevention Phenylalanine 0.86 Improvement of learning ability, depression, schizophrenia, obesity treatment,
Pain relief Isoleucine 0.83  Fatigue Recovery and Immune Strength Threonine 0.77  Stress, anxiety, insomnia, migraine, diet, digestive Methionine 0.37  Rheumatism, immigration, schizophrenia Glutamic acid 2.00  Sugar and fat metabolism, waste ammonia elimination, diet, vogue tea flavor, catechin synthesis Aspartic acid 1.53  Hangover, fatigue, liver protection, brain health carbohydrate pectin  Tender taste, anticancer, diabetes, diarrhea prevention, diet Fat (0.5%)


 It is less than 0.5% of whole tea tea, and it is hardly absorbed in the body and helps diet. vitamin





Alpha Carotene
5
 20-30% of carotene, synthesized as vitamin A. Eyesight recovery, prevention of respiratory infections, gums, dental health Beta-carotene
20
 70 to 80% of carotene, synthesized with vitamin A. (-Carotene is twice as converting into vitamin A than -carotene) Vitamin C
100-280
 Cancer prevention, anti-aging, skin pigmentation prevention. 5-7 times of lemon Vitamin E 145
 Atherosclerosis prevention, infertility, increased reproductive function, twice as much as sunflower oil, 32 times as much as spinach Vitamin K 4  Blood coagulation, fracture prevention, myocardial infarction prevention Vitamin P 500  Capillary Strengthening, Prevention of Cardiovascular Disease mineral
(30 types in total)
potassium 22  Myocardial activity, parallel regulation of body fluids, 10 to 20 times greater than normal grains manganese 70-400  Helps Bone, Nervous Tissue Formation, and Vitamin C and E Absorption zinc
4
 Appetite Enhancement, Energetic Strengthening, Prevention of Cold, Boy Tea Zinc Content Is Higher Than Egg and Pork Fluorine 1-2  Caries prevention Selenium 2 to 6  Anti-cancer, anti-aging, prevention of cardiovascular disease, WHO selenium as an essential trace element Dietary Fiber
(21.8%) 21.8% of whole tea, constipation, colon cancer prevention,
Obesity prevention, detoxification, skin care

The efficacy of this tea is shown in Korean Journal of Food and Nutrition Science 36 (9), 1134 ~ 1139 (2007) and 37 (4), 437 ~ 444 (2008), Korean Journal of Food and Nutrition Vol. 18, No. 3, 219-224 (2005).

As the tea gets older, the astringent taste disappears, and the fragrance lasts longer. The color of the leaf is changed from pale red to yellowish color as time goes by. Bamboo shells are used for wrapping, which has the function of blocking moisture and filtering the odor. There are three types of leaf teas: long tea, which is made of leaf tea, steamed chunks, and various kinds of long tea are distributed in the market such as bottle, tram, long tea, van, and other tea.

Minorities were often known as mainland China for drinking, and by 1726 they were designated as tolerances. Older teas are of better quality, and the oldest gold and tea tea, the Puer tea, is about 100 years old. Most of the tea made by the dry drying method, the natural drying method, disappeared during the Cultural Revolution.

Currently, most of the bottles are produced by using microorganisms to produce microorganisms and then pressurize them after drying them. As people are known to have the effect of breaking down fat and cholesterol, more and more people are using it.

The way to drink is to crush the chunks first, and put the tea leaves of 2-3g into the teapot. Pour boiled water for 2 to 3 minutes, discard the first tea, and drink it several times until the taste is good. It is darker in color than black tea and has no astringent taste.

The development of a variety of foods that can enjoy the efficacy and flavor of such excellent tea tea is required.

Under these technical backgrounds, the present inventors have made efforts to develop a wider variety of foods that can enjoy the efficacy and flavor of the excellent tea. As a result, the present inventors have completed the present invention.

After all, it is an object of the present invention to provide a cooking method of pork using vocha tea.

According to an aspect of the invention, the step of immersing ginger in sake and then aged to prepare ginger liquor; Putting the ginger liquor, chopped lees, and boiled tea into boiling water to further boil; Adding pork to the mixture and boiling more; And it may be provided a cooking method of pork comprising the step of further heating the mixture for 30 minutes to 1 hour.

According to one embodiment, the vogue tea may have a ratio of 5: 5 to 9: 1 weight ratio of brew tea: fresh tea.

According to one embodiment, the vogue tea may have a weight ratio of 8: 2 to fresh tea.

According to one embodiment, the ginger sake may have a ratio of ginger and sake of 100: 100 to 100: 300 weight ratio.

According to one embodiment, the ratio of the ginger wine, chunghe and bokcha may be 5 to 20: 1 to 10: 1 to 30 parts by weight based on 100 parts by weight of pork.

According to one embodiment, further heating the mixture for 30 minutes to 1 hour may allow the temperature of the mixture to be maintained at 60 to 90 ° C.

Pork cooked according to the present invention does not have a distinctive stink, tender and tender in meat. In addition, the taste is smooth and clean, the brown flesh can visually improve the appearance, the efficacy of the tea can be delivered as it is.

Hereinafter, the present invention will be described more specifically.

According to an aspect of the invention, the step of immersing ginger in sake and then aged to prepare ginger liquor; Putting the ginger liquor, chopped lees, and boiled tea into boiling water to further boil; Adding pork to the mixture and boiling more; And it may be provided a cooking method of pork comprising the step of further heating the mixture for 30 minutes to 1 hour.

Here, the sake refers to clear liquor filtered by forming rice, koji, and water as raw materials.

The following ranges may be used in the components and the quality of each type of sake. The express liquor contains more than 16 ° of alcohol and more than 30 ° of one-X, and the taste is fragrant, mellow and excellent. First-class liquor is the same as alcohol, but one-X is 29 °. Other second grades have a slightly lower alcohol content of 15 ° or more, but OneX is 26.5 ° far away from the express stocks. Cheongju's bitter taste is alcohol, sour taste is lactic acid, succinic acid and trace amount of acetic acid, sweetness is glucose-based sugar, various kinds of amino acids, aromatic alcohols such as isobutyl, isoamyl, and higher acetate, ethyl acetate, amyl and caproic acid. This is because esters such as ethyl, ethyl caprylate, and ethyl caprate are contained. Color is a synthetic agent of flavin, deferricromium and melanin. Commercial alcohol content of alcohol is 16%, 1.2 ~ 1.6mℓ of acid, 0.12% of amino acid, but express sake is made of 50% white rice. Molasses of molasses is usually carefully lowered to around 11 ℃ to 11 ℃. As it is brewed, it is highly aromatic and has a mild taste. Korea's Cheongju Mountain is famous for Masan and Gunsan, especially Nonsan.

According to one embodiment of the invention, the sake can also be used in Japanese sake.

The condition for preparing ginger liquor by dipping ginger in sake is preferably about 12 to 72 hours at room temperature. However, in order to further leach the components of ginger, it is also possible to mature for longer periods.

According to one embodiment, the vogue tea may have a ratio of ripe tea: fresh tea 5: 5 to 9: 1, more preferably 8: 2 weight ratio.

If you look at the manufacturing method of the tea, the tea can be largely divided into raw tea (숙) and mature tea (mature tea). A green tea is a tea that is dried and steamed and properly dried, steamed, pressed and dried. It is a tea that is fermented for a long time.

Sukcha can be divided into namely traditional sukcha and newcomer using decay technique. Traditional tea is a tea that has been fermented faster than fresh tea by adding a process of wilting, steaming lightly, and then rubbing and tubering several times.

The decayed tea does not follow the traditional method of making a traditional tea, but it sprinkles with a pile of wilted and rubbed tea leaves, covers it with abrasion, and then stacks and flips it for about two months (average 6-8 times). This means a car with a much shorter waiting time, and today's slack cars usually refer to these bad-gave cars.

According to one embodiment, the ginger liquor may have a ratio of ginger and sake of 100: 100 to 100: 300, more preferably 100: 200 weight ratio.

At this time, if the ratio of the ginger is too high, the flavor of pork becomes strong and ginger flavor dominates the whole food is not preferable. Ginger is preferably in the range of the above range that can eliminate the unpleasant odor of pork, and can help the function of the tea.

According to one embodiment, the ratio of the ginger wine, chunghe and bokcha may be 5 to 20: 1 to 10: 1 to 30 parts by weight based on 100 parts by weight of pork.

Said conjunctival means coarse and unrefined sun salt. The color is somewhat dark grey.

According to one embodiment, the step of heating the mixture further 30 minutes to 1 hour may be to maintain the temperature of the mixture at 60 to 90 ℃.

Hereinafter, the present invention will be described in more detail with reference to Examples. It should be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

material

Materials used for cooking according to the present invention are as follows.

Main Ingredients: Pork 2kg, Boy Tea (Simmered Tea: Fresh Tea = 8: 2) 70g

Ingredients: 1/2 cup ginger wine, 1/2 cup hunger, 6L bottled water

Example  One

Ginger (1kg) was thinly sliced and soaked in 2L of sake sake aging at room temperature for 1 week.

The bottled water was boiled and the tea was rinsed twice in hot water. Boiled water was added to the scallop and pre-rinsed boiled tea, and when it started boiling, the pork was added and boiled for 10 minutes. Since it is maintained at about 80 ℃ medium heat was completed by cooking for about 30 minutes.

Example  2

Ginger (1kg) was thinly sliced and soaked in 2L of sake sake aging at room temperature for 1 week.

The bottled water was boiled and the tea was rinsed twice in hot water. Boiled water was added to the scallop and pre-rinsed boiled tea, and when it started boiling, the pork was added and boiled for 10 minutes. Since it is maintained at about 80 ℃ medium heat was completed by cooking for about 1 hour.

Comparative example

The rest of the conditions were carried out in the same manner as in Example 1 without adding Voj tea. That is, ginger (1kg) was thinly sliced and soaked in 2L of sake sake to mature at room temperature for 1 week.

Add boiling water to boiling water, and when it starts boiling, add pork and boil for another 10 minutes. Since it is maintained at about 60 ℃ on medium heat to complete cooking for about 30 minutes.

Pork cooked in the example with the vocha tea and pork cooked with the method of the comparative example without the vocha tea showed many differences in the flavor. Sensory tests were performed on 10 healthy adults. In the case of the comparative example was also inferior to the example also in the visual effect and overall flavor, especially in the person who easily has a discomfort in the smell of pork was markedly rejection. However, in the case of pork cooked according to the present invention, the test participants who had discomfort in pork also showed no rejection at all.

Smell of pork Visual effects Overall flavor Example 1 Rarely Shiny brown Great Example 2 weakness Shiny brown Great Comparative Example 1 Strong Translucent grayish white usually

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (5)

Preparing ginger by dipping ginger in sake and then aging;
Putting the ginger liquor, chopped lees, and boiled tea into boiling water to further boil;
Adding pork to the mixture and boiling more; And
Pork cooking method comprising the step of further heating the mixture for 30 minutes to 1 hour. The method of claim 1, wherein the tea has a ratio of ripe tea to fresh tea in a 5: 5 to 9: 1 weight ratio. The method of claim 1, wherein the ginger liquor is a method of cooking pork, characterized in that the ratio of 100: 100 to 100: 300 weight ratio of ginger and sake. The method of claim 1, wherein the ratio of the ginger wine, rye and ivory tea is 5-20: 1 to 10: 1 to 30 parts by weight based on 100 parts by weight of pork. The method of claim 1, wherein the further heating of the mixture for 30 minutes to 1 hour is such that the temperature of the mixture is maintained at 60 to 90 ° C.