KR20150088370A

KR20150088370A - Preparaion method of seasoning pork ribs

Info

Publication number: KR20150088370A
Application number: KR1020140008472A
Authority: KR
Inventors: 명수길
Original assignee: 주식회사 봄내푸드
Priority date: 2014-01-23
Filing date: 2014-01-23
Publication date: 2015-08-03

Abstract

The present invention relates to a manufacturing method of a handmade pork rib and a handmade pork rib manufactured by the method, which comprises a rib meat slicing process step for making a slice rib by slicing to have rib meat of pork with the thickness of 0.8-1.2 cm; cutting process step for forming hive pattern by putting a cut in the slice rib; a first aging step for aging in the manufactured aging solution mixed by pine nut, a dandelion fermented solution, and refined water; a seasoning rib sauce manufacturing step for cooling at room temperature, and adding crushed garlic, sesame oil, and sugar in the cooled seasoning broth, after boiling the seasoning broth manufactured by mixing refined water, soy sauce, honey, onions, and leek at the temperature of 100-120°C for 0.5-6 hours; a second aging step for aging at the temperature of -5 to 2°C for 12-36 hours, after mixing 60-70 wt% of firstly aged rib slice and 30-40 wt% of seasoning rib sauce, putting in a container, and sealed packing.

Description

Description of the Related Art [0002] Preparaion method of seasoning pork ribs [

The present invention relates to a homemade seasoned pork rib with improved flavor and long-term preservation by removing the pork specific flavor, and a method for producing the same.

Spice ribs are one of the representative foods of Korea that everyone enjoys from children to adults. However, it is difficult to apply the artillery machine which requires the most specialized skill in the seasoning rib cooking process and the sheath work requiring skilled skill, and it is difficult to apply easily at home. In the mass production using the machine automation equipment, the size of the ribs, And it is difficult to uniformly perform the potting work and the lean meat is easy to separate from the ribs. Therefore, most of the ribs which are made by bonding the ribs and the lean meat with the edible bonds are circulating in the majority.

Conventional spice ribs are prepared by mixing various kinds of seasonings, mixing with water, boiling seasoned broth, cooling at room temperature, and then cooking the raw meat of chilled ribs for a certain period of time in a chilled seasoned broth, and then cooking them in the form of roasted or steamed. A common method of making seasoned ribs using seasoned broth is to mix a certain amount of water with soy sauce, onion, radish, garlic, green onion, syrup, sugar, ginger, pepper, various fruits or fruit juices, And boiled for a certain period of time, then cooked at room temperature to make seasoned broth, trimmed the ribs to a proper size, cut the ribs, and prepared seasoned broth to prepare seasoned ribs.

In general, pork contains a lot of unsaturated fatty acids, is rich in essential amino acids and various minerals, and is known to be superior in nutrition. However, meat quality is somewhat lower than that of beef. Pork ribs have less preference than small beef ribs because they have unique pigs. In order to solve these problems, a variety of sauces have been developed. However, many of these conventional sauces are added with seasoning and sugar, and they have a strong flavor.

In Korean Patent Publication No. 660,037, pork ribs are prepared by adding various kinds of seasonings to the broth of Chinese medicinal herbs for the preparation of pork ribs, which remove pork specific odor and improve flavor. However, artificial seasonings There is a distinction between the trends that are pursuing well-being, and in Korean Patent No. 900,014, the edible oil is formed in the pork ribs with sesame oil, and then the raw meat is aged after the first and second aging The method of manufacturing pork ribs has been described in which bamboo leaves are added to improve the flavor by further aging. However, the method includes a step of ripening the rice in three stages and a step of adding bamboo leaves between the rice bran.

The present invention has been made to solve the above problems of the prior art, and one aspect of the present invention is to provide a method for fermenting a fermented dandelion, a pine nut and a purified water mixture, And which can be preserved for a long period of time.

In order to attain the above object, the present invention relates to a method for disassembling a rib of a pig in the longitudinal direction of a bone, cutting it to a length of 5 to 8 cm using a fracture machine, A step of making the ribs for making the ribs; A sheath process step of forming a honeycomb pattern by inserting a sheath into a single rib; A first aging step of immersing in an aging solution prepared by mixing pine nuts, dandelion fermentation broth, and purified water with a honeycomb pattern and aging at -5 to 2 ° C for 5 to 12 hours; The seasoning water prepared by mixing purified water, soy sauce, honey, onion and green onion was boiled at 100 to 120 ° C for 0.5 to 6 hours, cooled at room temperature, and chopped garlic, sesame oil and sugar were added to the cooled seasoning water, Producing a source; The container is mixed with 60 to 70% by weight of the primary aged ribs and 30 to 40% by weight of the seasoned ribs, packed in a container and aged at -5 to 2 캜 for 12 to 36 hours, ; &Lt; / RTI >

According to one embodiment of the present invention, the content of the aging solution with respect to 10 parts by weight of the sparing ratio is 0.5 to 1.5 parts by weight of pine nut, 0.05 to 0.2 parts by weight of pine nut, 1 to 3 parts by weight of purified water, And,

The above seasoning water may be composed of 2 to 4 parts by weight of soy sauce, 1.5 to 3 parts by weight of honey, 0.5 to 2 parts by weight of onion and 0.1 to 1 part by weight of soybean flour per 10 parts by weight of purified water.

According to the present invention, the pork ribs of the present invention were prepared by manually cutting the pork meat to improve the soft texture of the meat. The pork and dandelion fermentation broth was firstly fermented to remove the pork-specific odor, The flavor is improved, and long-term storage is possible.

1 is a block diagram showing a manufacturing process of a seasoned pork rib according to the present invention.
FIG. 2 is a diagram illustrating a cutting plane of a rib cutting operation for manufacturing a rib ratio according to the present invention.
FIG. 3 is an image in which the rib meat is subjected to the potting process according to the present invention.
FIG. 4 is an image showing the process of rib meat frying according to the present invention.
5 is an image showing a sheath process according to the present invention.
Fig. 6 is an image of an article of a seasoned pork rib prepared according to the present invention.

Hereinafter, the present invention will be described in more detail.

The spice pork rib according to the present invention is prepared by disassembling the rib portion of the pig in the longitudinal direction of the bone, cutting the body into a length of 5 to 8 cm using a fracture machine, (Step S1); A sheath processing step (S2) of forming a honeycomb pattern by inserting a sheath into a single rib; A first aging step (S3) in which the honeycomb pattern is immersed in an aging solution prepared by mixing pine nut, dandelion fermentation liquid and purified water and aged at -5 to 2 ° C for 5 to 12 hours; The seasoning water prepared by mixing purified water, soy sauce, honey, onion and green onion was boiled at 100 to 120 ° C for 0.5 to 6 hours, cooled at room temperature, and chopped garlic, sesame oil and sugar were added to the cooled seasoning water, Fabricating a source (S4); The container is mixed with 60 to 70% by weight of the primary aged ribs and 30 to 40% by weight of the seasoned ribs, packed in a container and aged at -5 to 2 캜 for 12 to 36 hours, (S5). &Lt; / RTI >

In the present invention, "rib meat" means a state in which flesh is attached to a rib of a pig in a lump shape, and "flesh rib" The meat is put in a thickness of 0.8 to 1.2 cm and the meat is put in a thickness of 0.8 to 1.2 cm so that a part of the meat is put so that the meat is not cut, Quot; means that the process is carried out by alternately carrying out a step of transferring only part of the flesh so as not to be cut. The "dandelion fermentation broth" is prepared by mixing 30 to 50 parts by weight of raw sugar with 50 parts by weight of dandelion, fermenting the mixture at 20 to 25 ° C for 20 to 40 days at a low temperature, To < RTI ID = 0.0 > 100 < / RTI > days.

In the step (S1) of cutting the ribs, the ribbed portion of the pig is first cut by using a fracture machine to disassemble the rib portion in the longitudinal direction of the bone, and the rib meat is cut into 5 to 8 cm < / RTI > The pork is made into a leg rib so that the thickness of the meat is 0.8 to 1.2 cm. The definition of the rib ratio is as described above.

In the sheathing step S2, a plurality of sheaths are formed on the sheathing ribs to form a honeycomb pattern. Specifically, the sheathing process is performed by arranging the front side of the long ribbed ribs in a diagonal direction at intervals of 0.5 to 1.5 cm And then cutting the side ribs at an interval of 0.5 to 1.5 cm from one end to the other end in the same oblique direction as the front face by inverting the side ribs and the honeycomb pattern can be formed through the above operation. At this time, the depth of the sheath may be such that the portion not to be sliced in the flesh portion of the one-side rib is 0.2 to 0.3 cm. In order to prevent the faces of the flesh of the cut-out portion from sticking to each other, It is preferable that the jujube juice be poured into the fermentation liquid and the seasoned rib sauce.

The step of raising meat and the step of sheathing are such that aged liquid or seasoning is contacted with the ribs as much as possible, so that aging can be facilitated and the liver can be evenly roasted to the inside of six days.

In the first aging step (S3), agate is prepared by mixing pine nut, dandelion fermentation broth, and purified water. Agarose having a honeycomb pattern formed therein is dipped in the aging solution to aged the aged solution. 0.5 to 1.5 parts by weight of pine nut, 0.05 to 0.2 parts by weight of a dandelion fermentation broth, and 1 to 3 parts by weight of purified water.

If the content of the pine nut is less than the above range, the amount of pine nut is so small that the effect of removing the pine nut is insignificant, and the functional ingredient of the pine nut consumed is so small that it is not preferable. The taste of pine nuts is too strong, which may hinder the flavor of seasoned pork ribs.

When the content of the dandelion fermentation broth is less than the above range, the effect of removing the dandelion is insignificant because the amount of the dandelion fermentation broth is too small, and the functional ingredient of the dandelion fermentation solution consumed is so small that it is not preferable. The content of the fermentation broth is too high and the flavor of the dandelion is too strong, which may hinder the flavor of the seasoned pork ribs.

Pine nut contains lecithin and is effective in activating brain cells and nerve cells. It is rich in oleic acid and linoleic acid, which are unsaturated fatty acids, and contains a large amount of dietary fiber, which actively stimulates intestinal motility and releases waste products , Is rich in iron and is also effective in anemia. Especially, it is preferable to sue pine nuts and to remove the peculiar taste of meat with strong flavor of light pine nuts.

Dandelion has long been used for tea and medicinal purposes. It is rich in calcium and iron, and contains vitamins, minerals and essential amino acids. The silymarin ingredient contained in the leaves and stems of the dandelion strengthens the cell membrane of the liver, helps the enzyme function, promotes the regeneration of the hepatocyte, and has effects on the gastric ulcer and duodenal ulcer. When the dandelion fermentation liquid using the dandelion is used for ripening of the ribs, it is possible to remove the unique nutrients of the meat with the unique flavor of the dandelion, promote the digestion, take in various functional ingredients, soften the meat, Pork ribs can be produced.

The pine nut may be used in the aging solution, but it is preferable that the pine nut is crushed and used because it can maximize the pine nut component. The crushing of the pine nut can be carried out separately and mixed with the dandelion fermentation broth and the purified water, The pine nut may be mixed with the fermented liquid of dandelion and purified water, and then the mixture may be ground.

In the step S4 of producing the sauce ribs sauce, the water is prepared by mixing purified water, soy sauce, honey, onion, and green onions, wherein the safflower water contains 2 to 4 parts by weight of soy sauce, 3 to 3 parts by weight of onion, 0.5 to 2 parts by weight of onion and 0.1 to 1 part by weight of green onion.

If the content of soy sauce is less than the above range, the flavor of the spice ribs is too lukewarm. If the content of soy sauce exceeds the above range, the flavor of the spice ribs is not preferable. Also, if the content of honey is less than the above range, the flavor of the spice ribs is too lukewarm. If the content of honey exceeds the above range, the flavor of the spice ribs is too much.

The above seasoning water is boiled at 100 to 120 ° C for 0.5 to 6 hours and then cooled at room temperature. To 10 parts by weight of the purified water, 1 to 2 parts by weight of chopped garlic, 0.7 to 1.5 parts by weight of sesame oil and 1.5 To 3 parts by weight of a starch ribs sauce.

At this time, it is preferable that the onion and green onion be cooled and recovered from the sauce, so that a sauce having a clean texture can be produced.

The honey is rich in vitamins, iron, and sugar, and has antioxidant activity, thereby preventing the oxidation of seasoned ribs and extending the shelf life. The sugar prevents the liquor from the surface of the meat of the ribs, .

The packing and the second aging step (S5) are carried out by mixing 60 to 70% by weight of primary aged one-side ribs and 30 to 40% by weight of seasoned ribs sauce, sealing them and sealing them at -5 to 2 ° C, Aged for a time to produce the desired seasoned pork ribs.

The seasoned pork rib according to the present invention can be readily cooked at home or outdoors, and it is preferable that the pork rib be distributed in a refrigerated state because it can have the flavor and texture of an improved seasoned pork rib.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example

Manufacturing example : Preparation of Dandelion Fermentation Liquid

50 parts by weight of dandelion was mixed with 50 parts by weight of raw sugar, and the resulting mixture was fermented at 20 ° C for 30 days at a low temperature, and then the clear supernatant was aged at 15 ° C for 90 days.

Example One

S1: The ribs were cut with a fracture machine to cut the length of the bone to 6 cm, and the fat was removed to obtain the ribs. The leg ribs were prepared in a thickness of 1 cm.

S2: The above-mentioned one-side ribs are sliced so as to have a length of 0.8 cm in a diagonal direction from one end to the other end, and the depth of the sheath is carefully cut so that the lower half of the bottom of the rib is 0.2 to 0.3 cm. The direction and depth of the sheath were the same as those of the previous one.

S3: 1 kg of puffed pine nuts, 100 g of dandelion fermentation broth, and 1.5 kg of purified water were added to a blender and mixed for 1 minute to prepare an aged solution. 10 kg of one-side ribs were immersed in the aging solution and aged at -4 DEG C for 12 hours.

S4: 5 kg of purified water, 1.5 kg of soybeans, 1 kg of honey, 1 kg of onion and 0.5 kg of barley were boiled in a 10-liter oven-sanitary container and heated to 110 ° C when the first bubbles were generated. Seasoning water. When the seasoning water completely cooled, onion and green onion were removed, and 700g of minced garlic, 0.5kg of sesame oil and 1kg of sugar were added to prepare spice ribs sauce.

S5: 70% by weight of first-aged ribs and 30% by weight of seasoned ribs were packed in a container, sealed and packaged and then aged at -4 DEG C for 24 hours to prepare seasoned pork ribs.

Comparative Example One

Seasoned pork ribs were prepared by the method of Example 1 except that step S3 was not performed.

Comparative Example 2

The sauce pork ribs were prepared in the same manner as in Example 1, except that the aging solution prepared by subtracting pine nut from S3 was used.

Comparative Example 3

The seasoning pork ribs were prepared in the same manner as in Example 1, except that the aging solution prepared in S3 was used in an amount of 0.3 parts by weight.

Comparative Example 4

A seasoned pork rib was prepared in the same manner as in Example 1, except that the aging solution prepared in Step 3 was used in an amount of 2 parts by weight.

Comparative Example 5

A seasoned pork rib was prepared in the same manner as in Example 1, except that the aged liquid prepared by removing the dandelion fermentation liquid from S3 was used.

Comparative Example 6

A seasoned pork rib was prepared in the same manner as in Example 1, except that the aged solution prepared in Step S3 was used in an amount of 0.03 part by weight of the fermented liquid of dandelion.

Comparative Example 7

The seasoned pork ribs were prepared in the same manner as in Example 1, except that the aged solution prepared in S3 was used in an amount of 0.3 part by weight.

Comparative Example 8

Seasoned pork ribs were prepared in the same manner as in Example 1, except that the step S2 in which the handmade sheath was put was not performed.

Test Example 1: Sensory test

The seasoned pork ribs according to Example 1 and Comparative Examples 1 to 8 were baked to evaluate the softness, taste, flavor and overall acceptability of the meat by the following methods. For 50 men and women in their 20s and 50s, seasoned pork ribs of the examples and comparative examples were sampled and evaluated for satisfaction with taste and meat quality. The taste, flavor, meat quality, juice, (2 points, average: 3 points, slightly better: 4 points, very good: 5 points), and the average score was shown in Table 1.

division flavor Flavor Meat Juicy Overall likelihood Example 1 4.2 4.2 4.1 4.3 4.2 Comparative Example 1 2.1 2.1 2.8 2.7 2.5 Comparative Example 2 2.3 2.4 3.4 3.4 2.9 Comparative Example 3 3.3 3.4 3.5 3.5 3.5 Comparative Example 4 3.9 3.7 3.8 3.7 3.8 Comparative Example 5 2.7 2.8 2.9 3.4 2.9 Comparative Example 6 3.3 3.5 3.4 3.7 3.5 Comparative Example 7 3.8 3.9 3.9 4.0 4.0 Comparative Example 8 4.0 4.0 2.5 2.8 3.3

As shown in Table 1, Example 1 exhibited excellent evaluation in taste, flavor, meat quality, juice, and overall acceptability as compared with the comparative example. Comparative Example 8 showed a positive evaluation of taste and flavor using the same mixing ratio of aged liquid, but it was evaluated that the taste and flavor were somewhat lower than those of Example 1 because no aging solution was added to the inside of the meat without the sheath process And meat quality and juice showed low evaluation. In case of Comparative Example 1 in which the process of aging with pine nut and dandelion fermentation liquid was not carried out, the overall evaluation item showed a low evaluation. In Comparative Example 5, in which no pine nut was added, the result was much lower than those of the examples in taste and flavor. In Comparative Example 5, in which the dandelion fermentation broth was not added, the meat quality was greatly decreased.

Test Example 2: Taste evaluation

The flavors of the seasoned pork ribs of Examples 1 and 2 and Comparative Example 1 were evaluated. The sensory panel was applied to 50 panelists of food engineering major, and it is shown in Tables 2 and 3 below.

soft proper be tough Example 1 41 9 0 Comparative Example 1 5 15 30 Comparative Example 2 17 8 25 Comparative Example 4 31 8 11 Comparative Example 5 14 5 31 Comparative Example 7 34 6 20

Be clear Be strong in sweetness Be flat salty Example 1 39 3 0 2 Comparative Example 1 0 4 6 40 Comparative Example 2 2 4 24 15 Comparative Example 4 32 5 7 6 Comparative Example 5 17 4 12 17 Comparative Example 7 25 17 2 6

In the interview, Comparative Example 1, in which neither the pine nut nor the dandelion fermentation liquid were added, was considered to have a unique characteristic of pigs, and that the meat was stiff and weaved and weaved, and Comparative Example 2, in which pine nut was not added, There was an opinion that the taste was plain, weaved, and the comparative example 4 which overcame the pine nut was an idea that it was light, In the case of Comparative Example 5 in which the dandelion fermentation broth was not added, the taste was appreciable. There was an opinion that the texture was stiff and weaved, and when the dandelion fermentation liquid was overcooked, it was evaluated that the sweetness of the food was faint.

100 ribs of bone
200 Meat of ribs
300 Cutting process

Claims

The ribs of the pigs are disassembled in the longitudinal direction of the bones, the fat is removed by cutting to a length of 5 to 8 cm using a fracture machine, and the ribs are cut into pellets so that the pellets have a thickness of 0.8 to 1.2 cm A foaming process step;
A sheath process step of forming a honeycomb pattern by inserting a sheath into a single rib;
A first aging step of immersing in an aging solution prepared by mixing pine nuts, dandelion fermentation broth, and purified water with a honeycomb pattern and aging at -5 to 2 ° C for 5 to 12 hours;
The seasoning water prepared by mixing purified water, soy sauce, honey, onion and green onion was boiled at 100 to 120 ° C for 0.5 to 6 hours, cooled at room temperature, and chopped garlic, sesame oil and sugar were added to the cooled seasoning water, Producing a source;
The container is mixed with 60 to 70% by weight of the primary aged ribs and 30 to 40% by weight of the seasoned ribs, packed in a container and aged at -5 to 2 캜 for 12 to 36 hours, &Lt; / RTI >;

The method according to claim 1,
Wherein the aged solution is prepared by mixing 0.5 to 1.5 parts by weight of pine nut, 0.05 to 0.2 parts by weight of dandelion fermentation broth, and 1 to 3 parts by weight of purified water, based on 10 parts by weight of the parting ratio.

The method according to claim 1,
Wherein the seasoning water is composed of 2 to 4 parts by weight of soy sauce, 1.5 to 3 parts by weight of honey, 0.5 to 2 parts by weight of onion, and 0.1 to 1 part by weight of green onion per 10 parts by weight of purified water.