KR20160033427A

KR20160033427A - Preparation method of seasoning for pork and homemade pork rib according to aging temperature

Info

Publication number: KR20160033427A
Application number: KR1020140124263A
Authority: KR
Inventors: 이윤호
Original assignee: 주식회사 영원외식산업
Priority date: 2014-09-18
Filing date: 2014-09-18
Publication date: 2016-03-28

Abstract

More particularly, the present invention relates to a method for preparing pork ribs using 100% pork ribs and a sauce made of safflower, The present invention relates to a homemade pork rib and a method of manufacturing the same.
That is, the present invention relates to a method for processing pork rib meat raw meat cut to a size that is easy to bake on a hot plate, Wow; A first aging step (S2) of pork ribs sauce seasoning which is prepared by pulverizing soy sauce, sugar, syrup, and pepper into a stainless steel container and mixing them evenly and aging at 0 ° C for 5 days; A second aging step (S3) of a pork rib meat sauce fermented at 0 ° C for 3 days by mixing sesame oil, garlic, and edible oil into a sauce finished with the first aging; After mixing the above-mentioned two-seasoned seasoning with handmade pork ribs, the pears were added, and the pork was coated with the kimchi in a comb-style manner. The ribs were immersed in the sternbats so that the ribs did not overlap. And a third aging step (S4) in which the sauce is aged and mixed with the sauce of pork ribs (S4), and a homemade pork rib according to aging temperature.

Description

Preparation method of pork loin seasoning and homemade pork rib according to ripening temperature {omitted}

The present invention relates to a process for preparing saffron sauce for homemade pigs and to a process of aging according to temperature. More specifically, the present invention relates to a process for improving the taste and taste of pork roasted with pork and enhancing the preservation period, Pork ribs and a manufacturing method thereof.

More particularly, the present invention relates to a process for preparing safflower sauce for a poultry, and more particularly, to a process for fermentation of sauce for pork raising, Even after the approach and seasoning, there is a primary purpose in maintaining the color of the pork ribs in the original index. Also, the present invention relates to a method for manufacturing a safflower sauce for preventing the prevention of adult diseases such as hypertension, obesity, arteriosclerosis and the like by effectively lowering the harmful components of meat.

In general, pork is rich in unsaturated fatty acids compared to beef, and it is known that it is rich in essential minerals and essential amino acid components in our body, and thus is excellent in food and nutrition. However, pork ribs usually have a characteristic odor, which has undergone many changes due to the difficulty of care and the limitations of the ripening process. Currently, pork ribs distributed in the market lose their original flavor by using mushrooms, batteries, and Fuji, and 70% of the pork ribs and 30% of the pork ribs are mixed at a ratio of 30%. In addition, due to the use of other parts, chemical ingredients, such as sodium nitrite, sodium nitrite, and sobrians to destroy the muscle tissue is not known to taste the true pork ribs. In addition, there was a tendency to lose the original flavor and to succumb to sickness, which did not promote consumption, and consumption of pork ribs, a traditional food, was reduced.

In order to solve these problems, various kinds of sauce for cost of pork have been introduced to consumers, but the conventional sauce has not been able to solve the above problems due to too much sweetness due to the addition of seasoning and sugar.

Conventional seasoned pork ribs are prepared by mixing various kinds of seasonings, mixing with water, cooling the boiled water to room temperature, and then cooking the pork rib meat with the seasoning water for a certain period of time. This is because it exists on the vague boundary between aging and corruption and is vulnerable to the activation of microorganisms, so a substantial and accurate aging environment is required.

Therefore, it is beneficial to health such as increasing the demand of pork ribs to meet the taste of modern people and preventing adult diseases, and it is required to experiment with the cost of homemade pork loins to the consumers.

KR 100660037 B1 Production method of sauce for pork and pork rib by this method 2006.12.14

The present invention has been made in view of the above needs, and aims to provide delicious pork ribs to consumers by maintaining the pork rib original taste, freshness of pork, and clear vivid color at the same time.

It is a method of making ribs that spices seasoning rather than the traditional method of putting it in seasoning. Chinese cabbage, and kimchi as a method of preserving the aging temperature of long - term preservation of the hand - made pork ribs are provided.

The present invention relates to a poultry meat processing step of manually pouring pork ribs; Sugar, soy sauce, starch syrup, and black pepper at 0 ° C for 5 days; A second aging step in which sesame oil, garlic sauce, and mallow oil are added to the aged marinade and aged at 0 캜 for 3 days; Raw pork ribs are mixed with pear juice and second aged sauce, and then the raw ribs, which are finished with one of the kimchi methods, are aged. The third aging step is carried out at a high temperature of -2 ° C for 5 days. Seasoned pork rib and a method for producing the same.

The homemade seasoned pork ribs made according to the present invention are prepared by firstly mashing the seasoning paddies and mixing them with the subsequent pork ribs and the battering method so that the essence of the pork ribs can be maintained, , It has an optimal flavor and a natural taste of pork ribs and a chewy texture. At the same time, it has the effect of maintaining the homemade seasoned pork ribs for a long time in the freezer.

FIG. 1 is a block diagram showing a process for manufacturing a hand made seasoned pork rib according to the present invention.

The process for producing the pork rib of the present invention will be described in detail with reference to the drawings.

The homemade seasoned pork ribs according to the present invention are characterized in that the processing step S1 of the pork rib meat, the first aging step S2 of the pork rib meat sauce, the second aging step S3 of the pork rib meat sauce, Followed by a third aging step (S4).

In the step (S1) of the raw meat of pork ribs, the pork is kept at a thickness of 0.9 to 1.1 cm on the raw meat of the pork ribs, so as to maintain the aging period according to the temperature when mixing with the sauce.

In the first aging step (S2) of the pork rib meat sauce, 15 to 20 parts by weight of soy sauce, 7 to 10 parts by weight of sugar, 3 to 5 parts by weight of starch syrup and 0.75 to 1 part by weight of pepper were milled in 30mesh, And aged at 0 ° C for 5 days.

In the second aging step (S3) of the pork rib marinade sauce, 1 to 3 parts by weight of sesame oil, 1 to 3 parts by weight of garlic and 1 to 3 parts by weight of cooking oil are added to the first aged marinade and mixed evenly and aged at 0 DEG C for 3 days.

In the tertiary fermentation stage (S4) in which the pork rib meat and the sauce ferment is mixed, 60 weight parts of the hand-made pork ribs wrapped by hand are coated with the seasoning which has undergone the second fermentation step (S3) Ribs are stored at a temperature of -2 ° C for 5 days after aging, to make homemade pork ribs.

Hereinafter, preferred embodiments of the present invention will be described in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more fully with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown.

[Example]

In the step (S1) of the raw meat of pork ribs, the pork rib meat which has been cut in a size easy to bake into a plate is aged with a suitable thickness during the ripening process, and the ripening speed is appropriately adjusted. It is a necessary step for the ripening process to obtain the optimum taste.

In the first fermentation stage (S2) of pork ribs, 30 to 20 parts by weight of soy sauce, 7 to 10 parts by weight of sugar, 3 to 5 parts by weight of starch syrup, and 0.75 to 1 part of black pepper were crushed into 30mesh, It is to promote the ripening of the sauce and to make a sauce that is not sauce, but to make the sauce of pork rib close to the application rather than cutting.

In the second aging step (S3) of the pork rib meat sauce, 1 to 3 parts by weight of sesame oil, 1 to 3 parts by weight of garlic and 1 to 3 parts by weight of cooking oil were mixed in a primary aged sauce, In order to form an oil film on the skin of the ribs, 50% of the raw meat is absorbed, and the inside of the ribs is used to remove the raw meat during the taste and ripening period of the raw ribs.

In the tertiary fermentation stage (S4) in which the pork rib meat and the sauce ferment is mixed, 60 weight parts of the hand-made pork ribs wrapped by hand are coated with the seasoning which has undergone the second fermentation step (S3) It is to prevent the ripening phenomenon and to proceed the aging process. It is to increase the speed of absorbing the marinade by making the pressure on the surface area of the pork rib, and to make the ribs chewy.

Ripening after stabbing does not overlap the ribs. The fermentation of homemade pork ribs at -2 ℃ for 5 days is a process for making the pork ribs soaked in the pork ribs to mature at a low temperature.

In the process, a similar group was formed with aging high temperature of -8 ℃, -4 ℃, -2 ℃, and -0 ℃, and sensory evaluation was performed on taste, smell, texture, digestibility and satisfaction according to aging temperature. Respectively.

At this time, the sensory test was evaluated by a 9-point scoring method (9-very good, 7-good, 5-normal, 3-poor, 1-very poor) and the results are shown in Table 1 below. Also, it is shown that pork ribs of domestic famous discount stores are set as Independent Army 1 and adopted the comparative example.

While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims

(S1) a pork rib meat raw meat cut to a size easy to bake on a hot plate, a step (S1) of pork rib meat to make the pork ribs have a suitable thickness during aging to facilitate aging,
A first aging step (S2) of pork ribs sauce seasoning which is prepared by pulverizing soy sauce, sugar, syrup, and pepper into a stainless steel container and mixing them evenly and aging at 0 ° C for 5 days;
A second aging step (S3) of a pork rib meat sauce fermented at 0 ° C for 3 days by mixing sesame oil, garlic, and edible oil into a sauce finished with the first aging;
After mixing the above-mentioned two-seasoned seasoning with handmade pork ribs, the pears were added, and the pork was coated with the kimchi in a comb-style manner. The ribs were immersed in the sternbats so that the ribs did not overlap. And a third fermentation step (S4) in which the fermented meat is aged and mixed with the pork rib meat raw meat (S4).

The method according to claim 1,
In preparing the homemade pork ribs, 50 to 60 parts by weight of pork rib meat, 15 to 20 parts by weight of soy sauce, 7 to 10 parts by weight of sugar, 3 to 5 parts by weight of starch syrup, 0.75 to 1 part by weight of pepper 1 to 3 parts by weight of sesame oil, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of cooking oil, and 3 to 5 parts by weight of pear.