KR20140038092A

KR20140038092A - Manufacturing method of roasted meat using bamboo tube

Info

Publication number: KR20140038092A
Application number: KR1020120104369A
Authority: KR
Inventors: 박기용
Original assignee: 박기용
Priority date: 2012-09-20
Filing date: 2012-09-20
Publication date: 2014-03-28

Abstract

The present invention relates to a method of manufacturing charcoal-grilled barrel packaging, and more particularly, it is provided to consumers by vacuum-packing a meat such as pork ribs cooked in a barrel, and is easy to cook while adding flavor of bamboo The present invention relates to a method for manufacturing a barrel-packed charcoal grill, from which a roasted fish or oyster is removed.
The manufacturing method of the barrel-packed charcoal roasting of the present invention is a preparatory step of preparing a large barrel by cutting bamboo, a maturing step of ripening the meat in seasoning sauce, and the first roasting step of ripening the meat baked in the maturing step on charcoal And, the finishing roasting step of heating the meat baked in the barrel and then cooked to the inside, and the packaging step of vacuum-packing the meat in the state after the completion of the finishing roasting step.

Description

Manufacturing method of roasted meat using bamboo tube

More particularly, the present invention relates to a method for producing charcoal grilled meat with a pork bag, and more particularly, a meat such as a pork rib is cooked in a bag and vacuum-packaged to provide a convenient cooking and bamboo flavor, The present invention relates to a method for manufacturing a barrel-packed charcoal grill, from which a roasted fish or oyster is removed.

Generally, meat is cooked in various forms such as pork, beef, chicken, and duck meat. As the most common example, seasoned or raw meat is grilled on a grill.

In addition to the above-mentioned methods, various types of grilling means are provided to satisfy various tastes of customers.

As an example, a method of roasting ocher is provided by placing meat to be roasted in an ocher container or by wrapping the outer surface with ocher and then in a heating furnace. The method of grilling loess can remove the fat contained in the meat to obtain a palatable and excellent taste, but it usually takes a lot of time to grill, and there is a disadvantage that it is troublesome to prepare for roasting, and other efficacies other than the effect of loess are expected Is difficult.

As another example, if you look at the process of cooking meat using pork or beef, the meat is boiled in water with various kinds of ingredients. In such a case, when the cooked meat is chilled in the process of cutting and eating, the peculiar flavor of the meat disappears and the meat becomes hard.

The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a charcoal grilled charcoal grill which can cook meat by charcoal grilling and then cooks the meat in the grill to cook the bamboo fragrance, And a method for producing the same.

Another object of the present invention is to provide a method for producing a charcoal-grilled meat-packed charcoal which enables consumers to easily use charcoal grilling by allowing them to be packaged and distributed in a state of being packed with meat.

According to another aspect of the present invention, there is provided a method for manufacturing a charcoal-grilled tuberous charcoal grill, comprising the steps of: preparing a bamboo slice; A maturation step of ripening the meat in seasoning sauce; A grasping step of grilling the meat aged in the aging step and grilling the grilled meat in a charcoal fire; A step of baking the meat roasted in the pre-baking step, heating the roasted meat to be cooked to the inside; And a packaging step of vacuum-packing the meat in a bagged state after finishing the finishing step.

The above-mentioned preparation step is characterized in that the tongue is immersed in the gingko extract solution to infiltrate the gingko extract solution.

Seasoning sauce of the aging step is characterized in that it comprises apples, pears, onions, garlic, ginger, soy sauce, starch syrup, sugar, pepper.

In the finishing step, rice, ginseng, jujube, and bank are put into the inside of the bag, and then the meat roasted in the bag is heated in the bag.

As described above, according to the present invention, after boiling meat with charcoal fire, the meat is heated and cooked in the bamboo basket, so that the bamboo flavor is added to the meat, so that the unique taste of meat can be removed.

In addition, by allowing the meat to be packaged and distributed in a state containing meat, consumers can easily purchase charcoal grill at home by purchasing the food of the finished product.

1 is a block diagram schematically showing a manufacturing method of a barrel-packed charcoal roasting according to an embodiment of the present invention,
2 is a perspective view showing the inside of the barrel applied to FIG.

Hereinafter, a method for producing a charcoal-grilled bag according to a preferred embodiment of the present invention will be described with reference to FIG.

The manufacturing method of the barrel-packed charcoal roasting of the present invention is a preparatory step of preparing a barrel by cutting the bamboo, a maturing step of aging the meat in seasoning sauce, and roasting the meat matured in the aging step in charcoal to cook the outside A baking step of baking the meat baked in the baking step in the bag, heating the baked meat until the baking is completed, and packaging the baked meat in a state in which the meat is contained in the bag after finishing the baking step.

In detail, first, prepare for the preparatory stage. To do this, the long bamboo is cut into regular pieces to make a barrel. At this time, bamboo can be cut so that the nodes are included on both sides of the bamboo basket. Further, the bamboo may be cut so that a node is included on either side of the left and right sides, and the other side may be formed with an inlet. Depending on the amount and size of the meat to be cooked, the length and diameter of the tubers can be selected accordingly.

Bamboo is a generic term for perennial evergreen trees belonging to the monocotyledonous rice plant family and is widely distributed in temperate and subtropical regions. It is the tallest plant in the field and has a height of 30m and a diameter of 30cm. Its stem is straight, round and hollow. In particular, Phyllostachys can be used as bamboo. P. bambusoides , P. nigra , P. nigra, there is . and the like henonis), dough (P. nigra for. punctata), gwanam kill (P. comprossa).

The prepared tubules can be divided into an upper container 11 and a lower container 15 in the longitudinal direction as shown in Fig. In this case, it is needless to say that the tablet 10 can be divided into the same size or split into different sizes. The upper container 11 and the lower container 15 prepared by splitting the barrel 10 into two pieces are washed with clean water and dried to remove water.

Next, the fermentation step is carried out in which the meat is put on the seasoning sauce and aged.

Meat is mainly used for meat. Examples of meat include pork, beef, chicken, and duck meat. Pork and beef use certain parts of the right size. For example, pork ribs can be cut to size and used.

Sauce sauce, for example, onion, apple, pear, garlic, ginger finely, then add soy sauce, syrup, sugar, pepper and mix evenly mixed. For example, 60 to 80 parts by weight of onion, 10 to 20 parts by weight of apple, 10 to 20 parts by weight of pear, 4 to 8 parts by weight of garlic, 1 to 3 parts by weight of ginger, 10 to 30 parts by weight of starch, 5 to 9 parts by weight of sugar, and 0.5 to 1.5 parts by weight of pepper.

Another example of the seasoning sauce includes 60 to 80 parts by weight of soy sauce, 20 to 40 parts by weight of onion, 10 to 30 parts by weight of starch syrup, 10 to 20 parts by weight of starch, 0.3 to 0.5 parts by weight of pepper, 2.5 to 3.5 parts by weight of ginger, 1.0 to 3.0 parts by weight of ginger, and 0.8 to 1.0 part by weight of salt.

The meat is soaked in the prepared sauce for one day and then aged in the refrigerator for 12 to 24 hours.

Next, in the aging step, the aged meat is baked in charcoal to perform a griddle step to grasp the surface.

After aging, the meat is placed on a basket or sieve for a certain time so that excess sauce on the surface of the meat is drained off. The meat is grilled over charcoal and cooked. In the unglazed stage, the surface of the meat becomes ripe and in a state of not being fully cooked. For example, cook only about 60 to 80% of the meat by volume ratio. The unglazed stage can be divided into a first charcoal grilling process and a second charcoal grilling process. During the first charcoal grilling process, about 60% of the meat is cooked, and in the second charcoal grilling process, about 80% of the meat is cooked.

Next, after finishing the roasted meat in the barrel 10, as shown in Figure 2, and then heated to perform the finishing roasting step to cook inside. At the end of roasting, the meat is fully cooked.

After placing the roasted meat 20 in the interior of the lower container 15 of the barrel 10 covered with the upper container 11 and cooked by heating in an oven. At this time, the upper vessel and the lower vessel can be fixed with a wire or the like. On the other hand, you can put rice, ginseng, jujube, and bank into the inside of the tongue before putting the meat into the tongue.

When the finishing roasting step is completed, the vacuum packaging step is performed so that the meat juice is not evaporated. The vacuum packaging step is preferably carried out with the meat in the barrel. The meat can be vacuum packed with a vacuum packer in which the meat is packed in a plastic bag in a state filled with a large amount of blood. The vacuum packed charcoal grill of the present invention can be circulated in a refrigerated state and delivered to consumers.

As described above, according to the present invention, after frying meat with charcoal, the meat is heated and cooked in the bamboo basket, so that the bamboo flavor is added to the meat to remove the unique taste of meat and to feel a clear taste. In addition, by allowing the meat to be packaged and distributed in a state containing meat, consumers can easily purchase charcoal grill at home by purchasing the food of the finished product.

In another embodiment of the present invention, the preparation step of the preparation can be carried out by immersing the pancreas in a pale green leaf extract. Through this, the gyeongguk infiltrate the gyeonggyeol extract, the gyeongyong infiltrated into the tongue gyeongbyeon meat to the nutrients by doubling the nutrients and increase the odor removal effect. In addition, it is possible to obtain the effect of disinfecting the blood vessels by immersing the trocar in the gingival extract solution.

Gakae extract can be extracted by various methods. For example, hot water extraction, cold or hot needle extraction may be performed by adding an extraction solvent to the bamboo leaves. In this case, the extractant is mixed with the extraction solvent at a weight ratio of 2 to 20 times and extracted at 10 to 150 ° C for 1 to 24 hours. For example, water may be added to the leaves at a weight ratio of 5 to 15 times, followed by heating at 80 to 120 ° C for 5 to 20 hours.

It is preferable to use a bamboo leaf as a bamboo leaf. Sasa borealis ) is distributed throughout Korea in a large area, has strong vitality, and has excellent pharmacological efficacy. Sasa is the smallest bamboo of the rice paddy field. It has about 6 species in Korea. It has been used for folk medicine, oriental medicine, oriental medicine, pharmacological research, etc. for its anticancer activity, anti-ulcerative effect, anti-inflammatory effect, sedative effect, analgesic action, , Blood pressure lowering effect, tonic action, antimicrobial action, relieving thirst, inhibiting cancer cells, and the like, and it is known to be effective for diabetes, chronic hepatitis, diabetes, pneumonia, and stroke.

Another method for infiltrating the gyeongseol extract solution into the stool is to put the stool into the closed container to form a negative pressure and then spray the gyoza extract solution to infiltrate the gyoza extract. For example, after the dried tubules are put into a closed container, a negative pressure of 0.5 to 0.7 bar is formed inside the closed container by using a vacuum pump. In this state, if the extract of the ginseng leaves is sprayed inside the sealed container, the ginseng extract can be effectively infiltrated into the ginseng. In addition, the carbonized layer can be formed on the inner surface of the tea tub so that the tea leaf extract can be effectively penetrated into the tea tub. The flame is brought into contact with the inner surface of the barrel to form a carbonized layer on the inner surface. The carbide layer may be formed to a thickness of 1 to 2mm on the inner side. Since the carbonized layer is formed into innumerable porous structures, it is effective for penetration of the gypsum extract.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

10: barrel 11: upper container
15: lower container 20: meat

Claims

A preparation step of preparing bamboo to prepare the bamboo;
A fermentation step in which the meat is put in a seasoning sauce and aged;
A grasping step of grilling the meat aged in the aging step and grilling the grilled meat in a charcoal fire;
A step of baking the meat roasted in the pre-baking step, heating the roasted meat to be cooked to the inside;
And a packing step of vacuum-packing the meat in a bagged state after finishing the finish grinding step.

[6] The method of claim 1, wherein the preparing step comprises immersing the green tea leaves in an extract of green tea leaves to infiltrate the green tea leaves into the green tea leaves.

[2] The method of claim 1, wherein the seasoning sauce in the aging step comprises apple, pear, onion, garlic, ginger, soy sauce, syrup, sugar, and pepper.

[2] The method of claim 1, wherein the finishing step comprises placing rice, ginseng, jujube, and bank into the inside of the bag, and then heating the bagged meat in the bag.