KR20140119460A

KR20140119460A - Method for Manufacturing Korean Jello And Pork Rinds Jello using the same

Info

Publication number: KR20140119460A
Application number: KR1020130035128A
Authority: KR
Inventors: 민옥주
Original assignee: 민옥주
Priority date: 2013-04-01
Filing date: 2013-04-01
Publication date: 2014-10-10

Abstract

The present invention relates to a manufacturing method of a Korean muk (jellied food) using rinds of pork and to a Korean muk manufactured by the method, wherein the smell of fat of pork rinds is removed, the color of finished product is transparent and the texture of the finished product is chewy. The manufacturing method of pork rinds comprises the steps of putting the rinds and water in a ratio of 1:1.5-2.0 respectively in a container and then boiling the same; cutting the boiled pork rinds in an adequate size and then heating the same; putting 200-300 ml of a mixture of water and starch and 50-80 ml of edible oil in the container where the pork rinds in adequate size are put, stirred in medium heat to be mixed well while boiling the same for 5-15 minutes to conduct partial sol formation.

Description

Method for Manufacturing Korean Jello And Pork Rinds Jello Using the Same "

The present invention relates to a process for producing jelly using a pork and a jelly made therefrom, and more particularly to a process for producing jelly using a jelly which is transparent in color of jelly, It is about the jelly.

In the past, pork pork (aka pork) was the target of edible food, but the texture was poor and consumers were eating less than others.

However, recently, the food function of pig shells has been attracting attention due to collagen fibers contained in large amounts in pig shells.

As such, collagen fibers present in skin and bones of animals can be extracted by treating animal skin, bone and muscle tissue with acid or alkali, and then boiling to extract gelatin.

Gelatin is a pure protein food with good digestion and has attracted much attention in recent years because of its excellent effect especially on skin beauty. When the gelatin is immersed in the liquid, it absorbs moisture and swells up. When the liquid heats up, the swollen portion melts and becomes a colloidal sol, which increases the viscosity, but when cooled, it hardens and forms into gel.

As described above, gelatin has received more attention in recent years because of its functionality, but generally, the method of ingesting collagen is generally ingested in the form of an additive that is artificially extracted into foods.

In Korea, pork has been traditionally used for edible purposes. However, most of the recipes are cooked with seasoning, roasted meat, or seasoned pork, which is cooked instantly. There was a limit to the wide spread.

In order to solve such a problem, Korean Patent Laid-Open Publication No. 10-2012-0125056 discloses a method of manufacturing a pork husk herbal herb with optimized preparation steps using herbal medicines and fruits to remove the pork husk-specific nourishment, A method for manufacturing a swine-sheep cutlet which eliminates the sense of rejection is disclosed.

However, in the above-mentioned conventional technique, the herb of the porcine shell is removed by using the herbal medicines and the natural spices, but it is not possible to completely remove the unique nutrients, so that not all the people including men and women and children can eat them conveniently, It is still a problem in distribution and shelf life of the product because it is a curd that maintains the state.

Korean Patent Laid-Open Publication No. 10-2011-0059482 discloses a method for producing a pork husk which is made by partially boiling a porcine shell with a medicinal herb and then cooling it to make a solidified porcine husk, A manufacturing method is disclosed.

In the above-mentioned conventional art, since the finished product is a husked porcine husk, the storage stability of the mushroom using the gelatin-containing porcine shell can be dramatically increased. However, the meat is chewy when it is cooked by boiling the husk But also the surface of the jelly bears a turbid color of a black color system, so that improvement of the merchantability is demanded.

Disclosure of the Invention The present invention has been made in order to solve the problems of the prior art described above, and it is an object of the present invention to provide a method of manufacturing a mushroom which is capable of removing the peculiar nutrients of a porcine shell while allowing the color of the finished article to be transparent, And to provide a jelly made thereby.

Another object of the present invention is to provide a process for producing jelly using a poultice which has a good taste and which is very suitable for mass production without changing the taste of the finished product for long-term storage and distribution, and to provide a jelly prepared thereby.

Another object of the present invention is to provide a method for manufacturing jelly using a pork which can selectively use raw materials such as a pig shell, a pig's foot, and a pig head in the production of jelly using the noodles, It is intended to provide a rosary.

In order to accomplish the object of the present invention described above, a method for manufacturing jelly using a pork fry, comprising the steps of placing a predetermined amount of pig shell and water in a container at a ratio of 1: 1.5 to 2.0 and then boiling; Slicing the boiled pork shell into an appropriate size and heating it; 3 to 7% by weight of the water starch and cooking oil are put into a vessel containing the pig's husk which has been sliced into the above-mentioned proper size, and the mixture is stirred in the medium-intensity fire for a predetermined period of time and partially sol- .

In order to accomplish the above-mentioned objects, the present invention provides a method for manufacturing jelly using a pork pulp, comprising the steps of: placing a predetermined amount of pork shell and water in a container at a ratio of 1: 1.5 to 2.0; Slicing the boiled pork shell into an appropriate size and heating it; 3 to 7% of the water starch of the above water and the edible oil are put into a vessel containing the above-mentioned sized pork husk, and the mixture is stirred in the medium-intensity fire for a predetermined time to partially sol. Which are sequentially produced.

According to the method for manufacturing jelly using the pork of the present invention and the features of the jelly produced by the method described above, the following effects are obtained.

First, while removing the peculiar nutritional value of the pig's shell, the color of the mucilage finished product using ponzu is transparent and it can give a chewy texture to the finished product.

Second, the flavor does not change with the long-term storage and distribution of the finished product of jelly using the noodles, and the product characteristic is very suitable for mass production of the product.

Third, the pig husks, pig pigs, and pig heads can be selectively used in the production of jelly using the noodles, so that the raw materials can be selectively controlled when necessary.

Fourth, the price is low, but it is possible to manufacture a mushroom using a pig shell by using a pig shell containing a large amount of collagen fiber, and it is possible to supply a nutritious product containing an inexpensive but high amount of gelatin to ordinary people.

Therefore, it is possible to supply jelly products that are loved by both men and women, young and old, and all people.

FIG. 1 is a flowchart illustrating a procedure for manufacturing a jelly using a pork according to a preferred embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, with reference to the accompanying drawings, a description will be made of a procedure for manufacturing jelly using a pork according to a preferred embodiment of the present invention.

First, the operator removes the hair and subcutaneous fat of the porcine shell, clean it, and immerses it in a container containing cold water for 3 to 4 hours to remove blood (S111).

Then, the operator puts the pigshell in which the blood is lost in a container containing cold water and boils it avalanche (S113).

At this time, in addition to pig shell, pigs can use pig legs and pig heads, and when they boil the pig duck dumplings, they can release the miso together. The reason for using miso is to remove the pork fatigue.

Then, the worker takes out the shell of the pig which has been severely damaged from the container, discharges the shell of the pig thoroughly, drains the water, and cleans the shell of the pig using fresh water (S115).

Next, the operator puts new water into the container containing the pig's shell and further adds various flavoring additives and boils for 4 hours or more (S117).

At this time, it is preferable that the operator puts 1.5 to 2 times as much water as the pig's shell, and the flavor additive is preferably used in combination with the allium leaf, ginger, pepper, licorice, onion and radish. In addition, the operator can additionally add a small amount of soy sauce for the basic liver, and a trace amount of soy sauce and / or salt can be used for the mucilage color.

Then, when it is judged that the shell of the pig is ripe and soft, the shell of the shell is taken out of the vessel and is appropriately sized and then put into the vessel again (S119).

At this time, if pigs' pigs are included in pigs' pigs or pigs' heads, it is advisable for the operator to throw out all the bones.

Then, the operator puts 3 to 7% of the weight of water (200 to 300 ml of water in the case of 1500-200 cc of water) and 3 to 7% of the weight of water (1500-200 cc of water) in a vessel containing the sliced pork shell 50 to 80 ml) of cooking oil is added to the mixture, and the mixture is stirred for about 5 to 15 minutes using a spatula in a middle-aged fire.

Here, the water starch is a 1: 1 mixture of water and starch, and the edible oil is used for the tenacity and shine of the product. In addition, the operator can observe the concentration of jelly made in the container for brewing the porcine shell and leave it for 5 to 15 minutes with the lid open if necessary to increase the viscosity.

Thereafter, the operator turns off the flame to heat the container, and then, in a container containing the liquid state, 3 to 7% by weight of water (for example, 100 to 250 ml in the case of 1500-200 cc of water) After mixing well, the operator pours the liquid mug in the container into the mound (S123).

At this time, the operator can add an edible herb to the liquid jelly such as lavender, lemon grass, rosemary, rose strength, rooibos, jasmine, peppermint, fennel, chamomile, sweet basil, In general, it can be selected from well known hubs.

Next, the operator pours the jelly filled in the mold at room temperature or by using a refrigerator to quench the jelly (S125).

Next, the operator vacuum-packs the jelly product using the rapidly cooled and solidified porcine shell (S127).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims

Boiling a predetermined amount of pig shell and water in a container at a ratio of 1: 1.5 to 2.0;
Slicing the boiled pork shell into an appropriate size and heating it again;
3 to 7% by weight of the water starch and cooking oil are put into a vessel containing the pig's husk which has been sliced into the above-mentioned proper size, and the mixture is stirred in the medium-intensity fire for a predetermined period of time and partially sol- By weight based on the total weight of the mixture.

The method according to claim 1,
Further comprising the step of immersing the pork shell in a cold water for a predetermined period of time before boiling the pork shell, and boiling the pork shell until the pork shell is ripened.

The method according to claim 1,
Further comprising the step of, if necessary, further lengthening the lid of the container for a predetermined time in order to increase the viscosity of the jelly made in the container.

The method according to claim 1,
After the flame for heating the container is turned off, 3 to 7% by weight of hot water agar or gelatin of the water is added to a container containing the liquid, and the mixture is uniformly mixed. Then, the mixture is poured into a jelly-like mold;
Further comprising the step of rapidly quenching the jelly filled in the mold to make the jelly.

Boiling a predetermined amount of pig shell and water in a container at a ratio of 1: 1.5 to 2.0;
Slicing the boiled pork shell into an appropriate size and heating it again;
3 to 7% by weight of the water starch and cooking oil are put into a vessel containing the pig's husk which has been sliced into the above-mentioned proper size, and the mixture is stirred in the medium-intensity fire for a predetermined period of time and partially sol- Wherein the roasted pork roasted with pork roots is produced by sequential execution.