KR20150144006A - Black pork roast recipe by using a firewood - Google Patents

Abstract

The present invention relates to a black pork roast recipe using firewood. According to the present invention, the method includes: a cooking target preparation step for separating black pork in separate parts, and trimming the parts to prepare a cooking target; a salting and aging step for aging the prepared cooking target in salting liquid for 6-24 hours; a drying step for drying the salted cooking target for 12-36 hours; a first roasting step for using firewood prepared by using Citrus unshiu trees to roast the dried cooking target; a trimming step for cutting the cooking target roasted in the first roasting step into chunks with a predetermined size; a second roasting step for roasting the cooking target trimmed and cut into the chunks with charcoal; a third roasting step for slicing the cooking target cut into chunks and roasted in the second roasting step to have a predetermined thickness, and roasting both surfaces of the slices with charcoal; and a fourth roasting step for arranging the cooking target on a Jeju volcanic stone tablet heated at a predetermined temperature after the third roasting step to roast the cooking target. The present invention can enhance the flavor and taste of the cooking target by salting, drying, and aging the parts of the black pork meat according to the properties of the separate parts, as well as lightly barbecuing the pork with the firewood prepared by using Citrus unshiu trees and roasting the pork for the last time by using charcoal. The present invention keeps the cooking target juicy while adding the fragrance of the Citrus unshiu trees to have unique and light taste and flavors.

Description

{Black pork roast recipe by using a firewood}

The present invention relates to a black pork loin recipe using firewood which is rich in juice, good in texture and rich in flavor by cooking black pork in a barbecue method using firewood.

Generally, meat that is consumed by modern people mainly includes beef, pork and chicken, and there are various ways of cooking such as boiling, seasoning, baking, and baking without seasoning.

Pork meat in meat is rich in unsaturated fatty acids necessary for health maintenance, and meat quality is superior to other meat, and it is meat which is favored by taste.

There are many ways to cook pork, so you can eat bamboo shoots, grilled meat, ribs, etc., or cook them in the form of bulgogi.

In addition, prior art relating to such a method of cooking pork has already been disclosed in the published patent application No. 10-2011-0025580.

On the other hand, black pigs living in Jeju Island among pigs have 7.5% more red blood cells and hemoglobin in their blood, which affects their health and quality, and palmitooleic acid, an unsaturated fatty acid as a good physiological active substance, In addition, there is a gene that increases the intramuscular fat amount 13 times that is closely related to the taste in the aspect of the gene. On chromosome 12, the redness and color intensity related to meat quality are as high as 39% and 35% It has been known from research that there is a gene that lowers the degree of juice leaching by 43%.

However, in the past, such black pork has been cooked through a simple grilling method, so that the excellentness of the material can not be effectively utilized, and the flavor can not be significantly improved compared to a common pig.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a cooking method and a cooking method which can improve the taste and flavor of cooked food by cooking in a barbecue- This includes the purpose of providing a black pork roasting method using firewood.

According to a preferred embodiment of the present invention,

A step of preparing a preparation to be made into a food to be cooked by separating and finishing the black pork meat by each site, a dying stage in which the prepared food is aged in a dipping solution for 6 to 24 hours, A drying step of drying for 36 hours, a first grilling step of grinding the cooked product after the drying step by means of citrus tree firewood, a grinding step of cutting the cooked product into a lump of a predetermined size, , A second baking step of baking the lumpy cooked food on a charcoal fire, a third baking step of slicing the lumpy cooked food through the second baking step to a certain thickness, and then baking both sides on charcoal fire , And a fourth baking step of baking the baked product that has undergone the third baking step by baking it on a Jeju volcanic stone plate heated to a predetermined temperature.

More preferably,

The drench solution used in the dying stage of dredging is prepared by mixing 6 to 8 parts by weight of sugar, 5 to 7 parts by weight of calcium sulfate, 0.04 to 0.06 part by weight of sodium nitrite, 1 to 3 parts by weight of garlic, 0.3 to 2 parts by weight of lemon, and 0.1 to 0.5 parts by weight of spices.

More preferably,

Spices are associated with the inclusion of laurel leaves, time, rosemary, sage, chili, and Italian parsley.

More preferably,

In the dredging stage of the dredged product, the dripped liquid at 4 ° C or lower is placed in a container in which the food is placed, so that the food is entirely submerged in the dripping liquid. The water surface of the dripping liquid is covered with an oil- ≪ / RTI >

More preferably,

At the stage of fermentation, the fermentation time is related to the control of fermentation time according to the thickness of the fermented product, the presence or absence of fat in the fermented product, the presence or absence of the bark, and the concentration of the brewing liquid.

More preferably,

The ripening time of the pork ribs is 6 ~ 8 hours for ribs and sirloin, 8 ~ 14 hours for bellies, and 12 ~ 24 hours for lumber and hind legs.

The black pork roasted recipe using the firewood according to the present invention has the following effects.

That is, it is possible to further enhance the taste and flavor of the cooked food through the use of a suitable dough for each portion of black pork meat, aging through drying, and finishing using a charcoal grill and a barbecue grill using citrus wood firewood, And the citrus tree's smell penetrates into the cooking water, so that the taste and flavor of the cooking water is unique, and it has the effect of feeling the lightness.

The effect of the present invention described above is expected to be exerted by the composition of the contents regardless of whether the inventor perceives it or not. Therefore, the effect described above is only some effects according to the contents described, and all the effects It should not be accepted.

Further, the effect of the present invention should be grasped further by the entire description of the specification, and even if it is not stated in an explicit sentence, a person having ordinary skill in the art to which the written description belongs, It should be seen as an effect described in this specification.

FIG. 1 is a diagram illustrating steps of a black pork grill recipe using firewood according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

It is to be understood that the same is by way of illustration and example only and is not to be taken by way of limitation, the scope of the present invention being indicated by the appended claims rather than by the foregoing description.

In addition, the sizes and shapes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation, and the terms defined specifically in consideration of the structure and operation of the contents described may vary depending on the intention or custom of the user or the operator And the definitions of these terms should be based on the contents throughout this specification.

First, the black pork roasting recipe using the firewood according to the present invention can be roughly divided into a preparation step of preparing a food, a dipping step, a drying step, a first roasting step, a shining step, a second roasting step, A grilling step, and a fourth grinding step, and each of these steps will be described in detail as follows.

In the cooking preparation step S110,

Firstly, the slaughtered Jeju Black Pig is cleaned and then separated and trimmed to prepare the food.

The object of cooking can be Spare Rib, Loin, Belly, Blade Shoulder, Leg, Tenderloin, Arm Shoulder, Seagull, It may be an incident.

The food according to the present invention need not be limited to Jeju native black pork, and general pork, beef, poultry, and the like can also be targeted.

(Step S120),

After cooking, the cooked food is subjected to a curing process, which is a process of immersing in a dipping solution containing a dying agent for a certain period of time.

It is called "curing" because it is distinguished from salt pickling which is made only of salt, and it is an important and important process to visualize the food price because there are many factors that determine the quality of the food.

In the dredging stage (S120), the dredged product is fully immersed in the dredged product and aged for about 6 to 24 hours in accordance with the cooked product.

The drench solution used in the dipping stage (S120) may be prepared as follows.

6 to 8 parts by weight of sugar, 5 to 7 parts by weight of a gold salt treated with a salt of mannitol, 0.04 to 0.06 part by weight of sodium nitrite as a coloring agent, 1 to 3 parts by weight of garlic, 0.3 to 2 parts by weight of lemon, and 0.1 to 0.5 parts by weight of spices.

The spices may include dried laver, laurel leaf, time, rosemary, sage, chili powder, and Italian parsley, and the powdered spices are approximately 1 T (15 ml) It is preferable not to exceed.

The cooked food is put into a container containing a certain amount of saline solution to sufficiently immerse the cooked food in the saline solution. The surface of the saline solution in which the food is immersed is covered with an oilseed rape and then wrapped in a container to be refrigerated at about 4 ° C or less .

The aging time using the drench solution in the dipping stage (S120) can be variously set in consideration of the thickness of the cooked product, the presence or absence of fat in the cooked product, the presence or absence of the shell, and the concentration of the drench solution.

For example, the aging time of the poultry of about 13 cm thickness is preferably about 6 to 8 hours, and the poultry having a thickness of about 6.4 cm preferably has a ripening time of about 8 to 14 hours, It is preferable to set the aging time of the poultice on the back and the back of the poultry to about 12 to 24 hours.

An example of how to make a drip solution is as follows.

First, let the garlic crush.

Prepare lemon or citrus or halibut to cut in half.

Put a small amount of sugar in a small amount of sugar, salt, sodium nitrite, crushed garlic, chili pepper, lemon or citrus cut in half, or Halabong and various kinds of spices.

Add a certain amount of cold water to adjust the concentration of salt solution to the concentration and the temperature, and if the temperature is lowered to 4 ℃ or lower, the salt solution is completed.

Drying step (S130),

The step of putting the food having undergone the dough aging step (S120) into a dryer to dry the surface, which is also referred to as dry-aging or dry-aging.

The drying time can be from about 12 hours to 36 hours.

In the first baking step S140,

The dried food after the drying step (S130) is baked in a barbecue method using firewood.

The following is an overview of the unglazed course.

The cooked food is put on the shell and a small amount of oil is put on the cooked food fixture.

The food fixed to the cooking water fixture includes an annular refractory brick oven, a guide rail provided on the upper edge of the oven, a guide rail, and a guide rail. The cooking water fixture is rotated at an angle It can be baked through the included barbecue equipment with a rotating beam installed at an angle.

In the middle of the refractory brick kiln, a citrus wood firewood is set up to make a fire, and the cooked product is firstly baked through the firepower of the citrus tree firewood. While rotating the rotary rail according to the degree of firepower, Learn 80%.

The firewood is preferably a citrus tree, but it is not necessary to be limited to a citrus tree, and various modifications such as oak, bamboo, charcoal and the like can be carried out.

In the cleaning step S150,

The food roasted through the first baking step (S140) is removed from the cooked food and cut into a suitable size in the form of a lump.

In the second baking step S160,

A step of grinding the cooked food, which is prepared in a lump shape through a cleaning step (S150), on a grill net placed on a charcoal fire, and turning the cooked food upside down.

In the third baking step S170,

The sliced food of the lump shape after the second grilling step (S160) is sliced to an appropriate thickness, placed on a grill net placed on a charcoal fire, and baked on both sides for a predetermined time.

In the fourth baking step S180,

The food having undergone the third baking step (S170) is placed on a stone plate of Jeju volcanic ash which is heated to a constant temperature and baked for a certain period of time.

The stone plate need not be limited to the volcanic rocks of Jeju, but may be used as elvan stone plate, brick stone plate, crystal fire plate, or metal bullion plate.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

It is to be understood that the following examples are illustrative of the present invention but are not to be construed as limiting the scope of the present invention. The scope of the present invention is not limited to these examples, And will be apparent to those skilled in the art to which the present invention pertains.

<Examples>

First, the slaughtered Jeju black pork is separated into individual parts and prepared by washing and care (S110) as a preparation, and the preparation time may take about one hour.

Prepare the saline solution for the preparation of the raw pine bark.

Regardless of the order listed below, the method of making the drip solution can be as follows.

Grind a garlic and prepare it on one side.

Here, the garlic is a large garlic 89g. 69g for garlic and 44g for garlic.

Then cut one half of lemon or citrus or hanrabong and prepare on one side.

The container contains 4 spices such as 1 L of water, 270 g of sugar, 225 g of gold salt, 2 g of Pink Salt No.1 (sodium nitrite), 2 t (10 ml) of pepper crust, a little time, rosemary, sage, chili powder and Italian parsley, Put the sugar and salt to boil enough to melt.

After boiling, add 2.8 L of cold or ice water to the container to adjust the concentration of the salt solution, and lower the temperature to about 4 ° C or lower. If the temperature can not be lowered, the lower part of the vessel may be immersed in ice water to lower the temperature.

When the pancreatic juice is about 4 ° C or lower, put the pancreas in the container so that it can be fully immersed in the pancreatic juice.

The surface of the bamboo poultice containing the pork bacon is covered with the heritage, and the container is wrapped and aged (S120) while keeping the bacillus beans at about 4 ° C or less for 8 to 14 hours.

Here, the aging time of the food containing the one-ply meat may vary depending on the food portion as shown in Table 1 below.

Dyeing time

Amount of salt solution
Thickness of food
Ribs, fillet

6 to 8 hours
960ml ~ 2.8L
13cm
pork belly

8 to 14 hours
3.8L
6.4cm
Backrest

12 to 24 hours
5.7 ~ 7.5L

23cm

The pellets that have undergone matured ripening are taken out of the container, put in a drier, and dried (S140) for about 12 to 36 hours.

After drying, the beef is cut on the surface and fixed to the cooking fixture, and the beef is firstly baked while being rotated for about 2 hours and 10 minutes through the barbecue apparatus (S140).

The first roasted beef is processed in a manner such as fat removal (S150), and then shaped into a substantially rectangular parallelepiped. The roasted beef is then roasted for a certain period of time through a charcoal fire (S160).

The first beveled beef slices are sliced into a plurality of pieces so as to have a thickness of about 1 cm in the longitudinal direction, and then bake in a third order for about two minutes using charcoal (S170).

The three-burned beef is placed on a volcanic stone plate in Jeju, which is heated to a predetermined temperature, and baked for about four minutes to be completed (S180). The finished beef is placed on a wooden plate Onion, soy sauce, green tea salt, miso sauce, and sesame vegetable.

Although the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Therefore, the scope of the disclosed contents should not be limited to the described embodiments, but should be determined by the appended claims and equivalents thereof.

110: Preparation of food preparation Step 120:
130: drying step 140: first baking step
150: Maintenance step 160: Second baking step
170: Third baking step 180: Fourth baking step

Claims (6)

Preparing food to be cooked by separating and finishing the black pork meat at each site;
Aging the prepared food product in a dipping solution for 6 to 24 hours;
Drying the dough aged food for 12 to 36 hours;
A first baking step of cooking the cooked product after the drying step using a citrus tree firewood;
A step of cutting the food after the first baking step into a lump having a predetermined size;
A second baking step of baking the cooked food on charcoal;
A third baking step of slicing a lump-shaped food having passed through the second baking step to a predetermined thickness, and then baking both sides of the baked food in a charcoal fire;
And a fourth baking step of baking the food after passing through the third baking step to a Jeols volcanic stone plate heated to a predetermined temperature.
The method according to claim 1,
The dwelling liquid used in the dewatering step is,
6 to 8 parts by weight of sugar, 5 to 7 parts by weight of sodium chloride, 0.04 to 0.06 part by weight of sodium nitrite, 1 to 3 parts by weight of garlic, 0.1 to 0.3 parts by weight of sesame seeds, And 0.1 to 0.5 parts by weight of a spice.
3. The method of claim 2,
The spice,
Roasted black pork recipe with firewood featuring laurel leaves, time, rosemary, sage, chili, and Italian parsley.
The method according to claim 1,
Wherein the dredging step comprises:
The drench solution at 4 ° C or lower is placed in a container in which the food is placed so that the cooked product is totally immersed in the drench solution, the water surface of the drench solution is covered with the heritage, and the container is then cooled and stored at 4 ° C or lower Grilled black pork recipe with firewood.
The method according to claim 1,
Wherein the aging time of the poultry is aged according to the thickness of the poultry, the presence or absence of fat in the poultry, the presence or absence of the shell, and the concentration of the poultry liquor in the poultry ripening step.
6. The method of claim 5,
The durability aging time is,
The black pork roast recipe with firewood, characterized by the ribs and sirloin being 6 to 8 hours, the pork belly being 8 to 14 hours, and the neck and hind legs being 12 to 24 hours.

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