KR20130104396A - Processing methods for ham hocks ham hocks - Google Patents

Abstract

PURPOSE: A method for processing pork hocks is provided to remove the smell of pork hocks and be good to eat by removing bones. CONSTITUTION: Foreign substances, hair and toenails of the surface of pork hocks are removed, and the pork hocks are washed. 0.16-0.18 weight% of roasted salt, 0.12-0.13 weight% of vinegar, 0.01 weight% of coffee, 0.012 weight% of rice straw and 26-27 weight% of the pork hocks based on 120L of water are heated for 2-3 hours until when a temperature reaches 100°C. 70L of water, the processed pork hocks and 150 g of herbal medicine based on 70L of water are put into an iron pot and heated for 3-12 hours. The pork hocks are lifted and bones are removed. And the pork hocks are cut into a certain size and manufactured into pork hock meat. The herbal medicine comprises 30 g of milk vetch root, 30 g of Chinese matrimony vine, 50 g of jujube, 30 g of licorice, 20 g of cinnamon, 100 g of solomons-seal root, 30 g of aceraceae branch, 100 g of garlic, 100 g of ginger, 200 g of scallions, 10 g of dried clove buds, 50 g of mistletoe stem and 150 g of kalopanax stem.

Description

Processing methods for ham hocks ham hocks}

The present invention relates to a processing method of a pig group for producing pig foot bath.

Pigs have been considered special foods since they are mainly composed of protein such as collagen and elasin. Especially, pigs are one of the foods that gourmets enjoy because they are chewy and different from lean meat. Because the chewy part of the gelatin is composed of all the pigs are also used as a nutritious food, snacks and food.

Conventionally, the processing method for making pork hog into food has been disclosed in the related art, but it is in a situation that it is not common to make pork with pork because it cannot effectively remove the smell and a lot of oil peculiar to the hog.

The present invention has been developed a processing method to make a pig pig feet using pig pig feet.

The present invention has been developed a processing method of pigs to make a pig foot bath with pigs, more specifically, to wash the pigs to remove the hair and claws of the surface and put in water with salt, vinegar and coffee like rice straw 100 ℃ Boil for 2 to 3 hours to remove the oil and the peculiar smell of pig,

Primary pigs are put into water, such as Astragalus, Goji, Jujube, Licorice, Cinnamon, Round root, Hempberry, Garlic, Thought, Clove, Mistletoe, Om, and Green onion, and boiled for 2 ~ 3 hours until it reaches 100 ℃. The broth production stage that raises

After the production of broth, it is characterized in that the processed pork step to remove the bones and cut the pork from the dried pigs.

The present invention thus prepared is rich in taste and nutrition by making a soup with broiled pork meat and various ingredients that are processed so that the texture of pork is removed and bones are removed. Because the smell of pigs is completely removed by adding boil, there is no smell of pigs, and because pork bones are prepared by removing and cutting pork bones, it is easy to eat and cooked with broth and supplements to make broth. There is an advantage in making a good Boshin pork bath.

1 is an illustration of a pig group
Figure 2 is an illustration of the first treated pig group
Figure 3 is an illustration of boned pork thigh.

The present invention selects the pig group to remove the foreign matter, hair and claws on the surface and wash to prepare the pig group (1).

In order to remove the hair, shaving or burning the hair with a gas fire is used.

Then, pour a certain amount of water into the cauldron, and based on 120 liters of water, add 0.16 to 0.18% by weight of roasted salt, 0.12 to 0.13% by weight of vinegar, 0.01% by weight of coffee, 0.012% by weight of straw, and 26 to 27% by weight of pork. First heating treatment step to remove the oil and odor of pigs by boiling pigs by heating them up to 100 ℃ for 2 to 3 hours and stopping heating when steam is generated.

Pour 70 liters of water into the cauldron and add the primary treated pig group. For 70 liters of water, add 30g of Astragalus, 30g of Gugija, 30g of Jujube, 30g of Licorice, 20g of Cinnamon, 100g of Rounded Root, 30g of Hempberry, 30g of Garlic, 100g of Ginger, 100g of Green onion 200g, clove 10g, mistletoe stem 50g, oak stem 150g together and heated to 100 ℃ for 2 to 3 hours to steam the broth production step to stop the ingredients by heating, and

After the preparation of broth, the components of the pork tendon are dried to remove the bones 2 and cut to a certain size to prepare the pork leg flesh 3 in sequence.

The pork group processed as described above is to prepare the pork foot bath by mixing the broth and pork leg meat obtained in the broth production step and adding the additives.

On the other hand, the level of input with pigs in the broth production stage

① Astragalus Root

Polylic acid (folic acid), choline (choline) contains the central nervous system excitement and diuretic action to suppress the occurrence of nephritis (腎炎), delay the development of proteinuria and cholesterolemia and lower blood pressure.

② goji berries

Contains betaine, zeazanthin, carotene, thiamine, vitamin A, vitamin B1, vitamin B2, and vitamin C to help metabolism in vivo and inhibit accumulation of fat in the liver Promotes the development of liver cells and lowers blood pressure

③ jujube

It has been treated as a mysterious herbal medicine or food that prevents aging.In oriental medicine, the fruit of jujube has been used for nourishment, nerve stabilizer, blood purification agent, bark for lower body root, lower fever, young leaves for scorpion, and dried jujube is edible. It is widely used in cooking, confectionery, dried fruit, medicinal, etc., and it helps to nourish and comfort the stomach.

④ Licorice is

Contains sweet glycyrrhizin and glabric acid, sucrose, glucose, liquiritin, and lycosidine, and glycyrrhizin has the ability to detoxify diphtheria toxins, tetanus toxins, codeine hydrochloric acid, strychnine acetate, snake venom, and puffer fish poison. It has anti-inflammatory effect and suppresses edema, and glycyrrhizine lowers cholesterol level in blood, which lowers blood pressure, promotes bile secretion, antitussive and analgesic effects. And liver cancer have been shown to have a significant inhibitory effect.

⑤ cinnamon

Used as an appetite enhancer

⑥ The rounding

It is effective for sputum, cough, fatigue and boredom, and is used for tonic, diabetes, relieving, hyperhidrosis and polyuria.

⑦ The beewood (mountain tree)

It has a therapeutic effect on liver cancer, cirrhosis, hepatitis, leukemia, etc., and because it is not toxic, it is a medicine that has almost no side effects in any constitution. It is light in taste and is also used as a blue blood agent and diuretic agent. It is used as a medicine for liver by restoring and excreting water well, and it has detoxification, blue blood, lipolysis, diuretic and neurostable.

⑧ Garlic

It contains an ingredient called Aliin, which is a kind of amino acid, which eliminates fish smell, enhances the taste of meat, helps digestion, and allicin is combined with Vitamin B1 to become Alithiamine. Is easy. Therefore, garlic has a great effect on preventing each disease.

⑨ Ginger

Ginger treats chills, fever, headache, vomiting, seawater, and phlegm from colds. It is also effective for stomachache, diarrhea, and stomachache caused by food poisoning. Pharmacological action to promote gastric secretion, digestive power, cardiac excitement, blood circulation promotion, and bacillary action have been reported. In Chinese, Kang-Geun, Mo Gang, Baek-Lun-Woon, Salt-Yellow Element, Injicho, Ja-Gang, Ja-Gang, Also called health (乾薑). Root stems are dried and used as a spice in breads, sweets, curry, sauces, and pickles. Peel, boil, and marinated in syrup. Ginger tea and ginger are also made.

⑩ cloves

Clove powder or clove oil is edible, medicinal, and also used as an antiseptic. Clove is used for vomiting, stomach cancer, abdominal pain, indigestion and increased sexual function, gum inflammation and gum pain caused by cold stomach.

Pharmacological action promotes secretion of gastric juice, analgesic, anticonvulsion, anti-inflammatory, antioxidant, antithrombotic, antibacterial, hookworm, blood pressure strengthening

Mistletoe

The main ingredients are beta-amyrin and lapeol (Lapeal), which is used as a tonic and analgesic medicine by drying branches and leaves. It is used for symptoms such as high blood pressure, neuralgia, arthralgia, gestation, and seizures. It is made of tang, acid, or pills.

Oak tree

Extract the bark of the oak tree and use it as a medicinal herb. The drug is known to have a flat, highly superstitious, windy, active, analgesic, small-species effect. It is used for habitual pain, neuralgia, low back pain, arthritis, vaginal damage, onggi, and improvement.

Digging

It is mainly used as a condiment for various foods, but it serves as an excuse to remove bad smells of meat and fish. The green part is rich in vitamins A and C and minerals such as iron. Like garlic, it also contains allin, which activates vitamin B1.

In addition, the leek contains a lot of calcium, salt, vitamins, etc., has a unique odor and is widely used in reproduction or cooking. In the private sector, roots and scales are used as expectorants, insect repellents, and diuretics.

The present invention is to mix the above ingredients with a pig group at a certain ratio and heated in water to prepare the broth by boiling the ingredients, thereby improving the taste and nutrition of the pig group, and thus mixing the pork broth and pork thigh , Boiled pork foot soup with noodles, rice cake soup, ginkgo biloba, quail eggs, shiitake mushrooms, and peanuts as a subsidiary material is rich in flavor and nutrition.

1: pork pig 2: bone
3: Pork Lean

Claims (1)

Pig stage preparation step of selecting and removing the foreign substances, hair and claws on the surface of the pig group,
Pour a certain amount of water into the cauldron, and based on 120 liters of water, add 0.16 to 0.18 wt% of roasted salt, 0.12 to 0.13 wt% of vinegar, 0.01 wt% of coffee, 0.012 wt% of rice straw, 26 to 27 wt% of pork, First heating treatment step to remove the oil and odor of pigs by boiling pigs by heating to 2 ℃ for 3 hours and stopping heating when steam is generated.
Pour 70 liters of water into the cauldron and add the primary treated pig group. For 70 liters of water, add 30g of Astragalus, 30g of Gugija, 30g of Jujube, 30g of Licorice, 20g of Cinnamon, 100g of Rounded Root, 30g of Hempberry, 30g of Garlic, 100g of Ginger, 100g of Green onion 200g, clove 10g, mistletoe stem 50g, oak stem 150g together and heated to 100 ℃ for 2 to 3 hours to steam the broth production step to stop the ingredients by heating, and
After the production of broth, the method of processing pork pigs for pork foot bath, characterized in that the step of removing the bones to remove the bones and then cut to a certain size to produce pork meat

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