KR20170029826A - Aging pork belly using dates and manufacturing method thereof - Google Patents
Aging pork belly using dates and manufacturing method thereof Download PDFInfo
- Publication number
- KR20170029826A KR20170029826A KR1020150126895A KR20150126895A KR20170029826A KR 20170029826 A KR20170029826 A KR 20170029826A KR 1020150126895 A KR1020150126895 A KR 1020150126895A KR 20150126895 A KR20150126895 A KR 20150126895A KR 20170029826 A KR20170029826 A KR 20170029826A
- Authority
- KR
- South Korea
- Prior art keywords
- jujube
- pork belly
- pork
- extract
- jujube extract
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Abstract
More particularly, the present invention relates to a process for preparing a jujube extract and a method of preparing the same, and more particularly, to a process for preparing a jujube extract, Aging the jujube extract, and removing the jujube extract from the aged pork.
According to the present invention, the palatability of the pork belly is removed, and the flavor thereof is improved, thereby promoting consumption of the pork belly. In addition, there is an advantage in that the active substance of jujube can maintain the health of the consumer.
Description
The present invention relates to a fermented pork belly and a method of preparing the same, and more particularly, to a fermented pork belly having excellent flavor and aroma without ripening pork belly by aging pork belly using jujube extract and its preparation method .
Pork belly is the area name of pork, mainly flesh in the side or pork side of the pig, alternating layers of lean and fat layers, fibrous, rich in nutrition and known as a very pork part, Onion, garlic, mushroom, sesame leaves, shrimp, kimchi, and is enjoyed by the public.
Because the fat content of pork belly absorbs the dust, it is ingested by the people who work in the dusty workplace to prevent the pneumoconiosis by preventing the pollution of the trachea or lung. In addition, pollutants such as mercury and lead are discharged outside the body to detoxify.
And fatty acids in pork belly are unsaturated fatty acids (linoleic acid, arachidonic acid), which prevents accumulation of cholesterol in blood vessels and improves blood flow. In particular, pork belly is rich in various minerals such as vitamin B group and high quality protein, potassium, iron, phosphorus, etc., and maintains young and elastic skin and is good for growth and development of children. In addition, the iron contained in the pork meat is highly absorbed in the body to prevent iron deficiency anemia.
However, even the usefulness of the pork belly to such human body, those who dislike it due to the peculiar smell of pork tends to avoid pork belly. In addition, the more the fat in the pork belly, the better the flavor is because the fat is soft, but when the fat content is high, the calorie is relatively high, and when overeating, it causes the obesity and causes the adult disease When the meat is long-bred in the fire, the meat is hardened and tastes poor, and it is easily burnt and exposed to the risk of carcinogens. As the meat is shrunk, the meat is shrunk and hardened as the meat is cooked. .
Therefore, in order to remove the peculiar odor of such pork, a method has been proposed in which the pork belly is aged in a separate aging solution before ingestion.
As a prior art, Korean Patent Laid-Open Publication No. 10-2015-0081216 proposes a method of aging pork belly by using a stock solution of plum and red pepper seeds. However, this method has the problem that the sweet flavor of the pomegranate juice disappears and the hot pomegranate flavor unique to the pomegranate pomegranate is disappeared.
In Korean Patent No. 10-1149705, a method of aging pork belly with sea tangle has been proposed. However, this method had the disadvantage of reducing the sensory characteristics of the pork belly due to the characteristic flavor of kelp, though the pork pork was removed.
Korean Patent Laid-Open No. 10-2005-0090905 proposes a method of aging pork belly by using wood vinegar, chitosan stock solution and wine. However, by using expensive chitosan stock solution, wood vinegar and wine, it is possible to secure price competitiveness of pork belly There was no disadvantage.
Accordingly, an object of the present invention is to provide a pork belly which is not only free from pork belly, but also has improved meat quality and excellent flavor and aroma by aging pork belly using jujube extract.
In addition, the jujube extract not only makes it possible to maintain the health of the consumer, but also promotes the consumption of the pork belly.
In order to accomplish the above object, the present invention provides a process for preparing a fermented pork belly of the present invention, comprising the steps of: adding water to a jujube and heating to prepare a jujube extract; and adding the pork belly to the prepared jujube extract, Aging for about 5 days, and removing the jujube extract from the aged pork.
In addition, the present invention further includes a step of vacuum-packing the aged bamboo shoot, wherein 1 to 10 parts by weight of the jujube extract is vacuum-packed together with 100 parts by weight of the aged bamboo shoot in the vacuum packaging.
The jujube extract is prepared by adding 10 to 50 times as much water as water to the jujube, heating it at 60 to 100 ° C for 1 to 10 hours, cooling it, and filtering the jujube extract.
The underpants are 0.5 to 2 cm in thickness and are cut-out.
The fermented pork belly of the present invention is characterized by being produced according to the above-mentioned method.
According to the present invention, the palatability of the pork belly is removed, and the flavor and meat quality of the pork belly are improved, thereby promoting consumption of the pork belly.
In addition, there is an advantage in that the active substance of jujube can maintain the health of the consumer.
1 is a photograph showing a jujube extract according to Example 1 of the present invention.
FIG. 2 is a photograph showing the pork belly added to the jujuba extract according to Example 1 of the present invention. FIG.
3 is a photograph showing the jujube extract removed from the ripened pork according to Example 1 of the present invention.
Hereinafter, the present invention will be described in detail.
The present invention aims to accelerate the consumption of pork belly by removing the pork pork-specific intestine by aging the pork belly and improving its sensory properties.
For this purpose, jujube is used as the aging material in the present invention.
The jujube does not only remove the pork belly, but also adds flavor to the pork belly due to the unique taste and flavor of the jujube. And it adds a little sweetness to make the pork belly feel rich, and it improves the texture by softening the meat quality. In addition, these jujube have a characteristic that they facilitate blood circulation and protect the organs, so that the digestion of pork belly can be assisted when it is used as a maturing material of the pork belly which is not easy to digest due to a lot of fat. In addition, the jujube is rich in flavonoids, beta-carotene, vitamins, and minerals, and is effective for anticancer effect and prevention of aging. Jujube dietary fiber adsorbs and removes carcinogens. It also strengthens the kidneys and promotes diuretic action, which also helps to waste.
The method for preparing the aged pork belly using the jujube having the above-described useful effects comprises the steps of: preparing a jujube extract by adding water to the jujube and heating the pork juice; and introducing the pork belly into the jujube extract, Aging for about 5 days, and removing the jujube extract from the aged pork.
The method further includes vacuum packing the aged poultry.
Hereinafter, the present invention will be described in detail according to its manufacturing steps.
Jujube is added with water and heated to prepare jujube extract.
First, the jujube extract is prepared. The jujube extract is prepared by adding 10 to 50 times of water to the jujube and heating the jujube at 60 to 100 ° C for 1 to 10 hours to extract the active ingredient in the jujube. When the amount of water is less than 10 times, it is difficult to extract a sufficient amount of active ingredient from the jujube. When the amount of water exceeds 50 times, excessive amount of the active ingredient in the jujube Is too small, it is impossible to effectively remove the pork belly. If the heating temperature is less than 60 ° C, extraction of the active ingredient is insufficient, and when the temperature exceeds 100 ° C, evaporation of water is increased and the efficiency is not efficient. If the extraction time is too short, the effective ingredient can not be extracted sufficiently. , And extracted at 60 to 100 ° C for 1 to 10 hours.
When the effective component of the jujube is sufficiently extracted, it is cooled and filtered. It is natural that the cooling method is sufficient to cool by allowing it to stand at room temperature, and it is also possible to cool it at a refrigeration temperature of 1 to 5 占 폚, if necessary. In addition, the filtration is to remove the jujube residue and the jujube seed contained in the extract, and it is enough to use a sieve.
As mentioned above, the jujube used in the present invention is a material that improves the flavor and meat quality as well as the removal of the pork belly, and it is preferable to use dried jujube, but it is also possible to use fresh jujube.
Adding the pork belly to the jujube extract and aging at 1 ~ 5 ° C for 2 ~ 5 days.
Next, when the jujube extract is prepared, pork belly is added thereto and aged at 1 to 5 ° C for 2 to 5 days. At this time, the amount of the pork belly is not limited, and it is sufficient that the pork belly is sufficiently immersed in the jujube extract. For example, the jujube extract may be added at a ratio of 1: 0.5 ~ 1 to the jujube extract.
Here, the pork belly may be a state in which the shell of the pig is removed, or the pork belly which is not removed from the skin, usually called the pork belly. It is also possible to use other parts of pork instead of bamboo, such as neck, front leg, and back leg.
Although the size of the pork belly is not limited, the thickness of the pork belly is preferably 0.5 to 2 cm, so that the jujube extract can be easily absorbed and injected. That is, when the pork belly is aged in the jujube extract, the noodles are removed, the flavor is improved, and the texture of the pork belly is softened. When the thickness is less than 0.5 cm, the pork belly is too soft to satisfy the chewiness. This is because the jujube extract may not be sufficiently absorbed into the inside. In addition, in order to facilitate the injection of the jujube extract, it is also possible to use a sheath on the surface of the pork belly.
The reason why aging is carried out at 1 to 5 ° C in the present invention is that when the aging temperature is lower than 1 ° C, the jujube extract may be cooled, making it difficult to sufficiently penetrate into the pork belly. If the temperature exceeds 5 ° C, And the meat quality may deteriorate. If the aging period is less than 2 days, it is difficult to aged enough to obtain the effect of aging. If the aging period is more than 5 days, microbial propagation and fatty acid breakage may occur.
And removing the jujube extract from the aged pork.
When the ripening is completed, the jujube extract is removed from the aged pork. The jujube extract can be removed by extracting the pork belly from the extract and putting it in the plate. That is, in the present invention, even if the jujube extract is not sufficiently removed, it can be baked as it is. In this case, the remaining jujube extract may be more excellent in flavor, so that a separate external force is applied to the bamboo shoots or jujube extract .
Next, the pork belly, from which the jujube extract is removed, is usually baked and baked in the same manner as the meat.
According to the present invention, the jujube fermented according to the present invention is removed from the pork belly by the jujube extract, and the sweetness and flavor of the jujube extract are added to the pork belly to enhance the sensuality and the meat quality is also improved and the texture is improved will be.
In addition, jujube powder may be applied on the surface of the pork belly extracted with jujube extract, that is, sprayed and baked. In this case, the flavor of the jujube becomes deeper and the health promotion is further enhanced. Here, the jujube powder refers to pulverized dried jujube, and its particle size is not limited. In addition, the amount thereof is not limited, but as an example, 0.1 to 1 part by weight of jujube can be applied to the surface of 100 weight parts of aged pork belly.
In addition, when aged pork belly is to be stored for a long time, the aged pork belly may be further vacuum packed.
That is, the aged poultry is vacuum-packed using a vacuum packing machine, and the poultry is stored or circulated in the refrigerator or the freezer. It is preferable to take it within 1 to 7 days since it may cause rancidity during the refrigeration.
In addition, in the vacuum packaging, 1 to 10 parts by weight of the jujube extract separated through filtration prior to 100 parts by weight of the aged pork belly may be vacuum-packed together so that the flavor of the jujube extract may be continuously added to the pork belly. I never do that.
That is, when the fermentation period of the bamboo shoots is shortened to about 2 days and the jujube extract is included and vacuum packaged and circulated at a low temperature, the fermentation can be aged in the vacuum packaging, and productivity can be improved. You can choose to use this method for bulk distribution, as it can prevent you from getting worse.
As mentioned above, it is natural that 0.1 to 1 part by weight of jujube powder can be applied or sprayed on the surface of 100 parts by weight of the aged poultry, and then vacuum packaged.
On the other hand, in the present invention, it has been described that only the jujube extract is aged by using only the jujube extract. However, when coffee is mixed and used together, not only the elimination of odor of the pork belly is more effective, but also the pork belly taste is further improved. When instant coffee is used, 0.1 to 3 parts by weight of instant coffee is added to 100 parts by weight of jujube extract, and the amount of coffee beans 1 to 5 parts by weight may be added. The residue of the coffee beans is put in a separate cotton cloth to facilitate its removal.
The thus prepared fermented pork belly of the present invention will be described in more detail with reference to specific examples.
(Example 1)
Four grams of water was added to 200 g of jujube, and the mixture was heated at a temperature of 80 to 90 ° C for 5 hours to prepare a jujube extract. After cooling for 3 hours at room temperature, the jujube extract was prepared. 1 is a photograph showing the jujube extract.
Next, as shown in FIG. 2, 500 g of pork belly was added to 1 kg of the jujuba extract, which was aged in a refrigerator at 4 ° C for 2 days. As shown in Fig. 3, the pork belly was removed from the extract solution.
At this time, the pork belly purchased from a butcher shop and having a thickness of 0.8 mm was used.
(Example 2)
The same procedure as in Example 1 was carried out except that the aging period was 5 days.
(Example 3)
The same procedure as in Example 1 was carried out except that the ripening period was set to 2 days, and the porkbone was extracted from the extract. 500 g of the porkbone recovered was vacuum-packed together with 30 g of the jujube extract and refrigerated for 3 days at 4 ° C.
(Example 4)
The same procedure as in Example 1 was carried out, except that the pork belly was removed from the aging solution, and 5 g of jujube powder was sprayed on the surface.
(Experimental Example)
The pork belly prepared according to Examples 1 to 4 was baked on the same plate and 20 evaluators were evaluated in five aspects of appearance, flavor, taste, texture and overall acceptability. The evaluation method was averaged after differentiating the scores from 9 to 1 according to the degree of the worst to the worst, and the results are shown in Table 1 below. As a comparative example, pork belly was used without being aged.
As can be seen from the above Table 1, it was confirmed that Examples 1 to 4 of the present invention are significantly superior to Comparative Examples in flavor, taste, texture and overall taste. However, there was no significant difference in appearance.
In Example 2 in which the aging period was lengthened and in Example 3 in which the aged liquid was packed together with vacuum aging, the higher scores were obtained in flavor, taste, texture and preference than in Example 1 in which the aging period was shortened. There was no difference between Example 3. In addition, Example 4, in which the jujube powder was further sprayed, also received a high score in taste.
That is, it was confirmed that the aged pork belly of the present invention had improved taste, flavor and texture, and it was confirmed that the consumption of pork belly can be promoted.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.
Claims (5)
Adding the pork belly to the prepared jujube extract and aging at 1 to 5 ° C for 2 to 5 days,
And removing the jujube extract from the aged bamboo shoots.
Wherein the jujube extract is prepared by adding 10 to 50 times by weight of water to the jujube, heating the mixture at 60 to 100 ° C for 1 to 10 hours, cooling the jujube, and filtering the jujube fermented pork ≪ / RTI >
Further comprising vacuum packing the aged poultry,
Wherein the jujube extract is vacuum-packed together with 100 parts by weight of the aged bamboo shoot in the vacuum packaging, together with 1 to 10 parts by weight of the jujube extract.
Wherein the pork belly is 0.5 to 2 cm in thickness and is cut out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150126895A KR20170029826A (en) | 2015-09-08 | 2015-09-08 | Aging pork belly using dates and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150126895A KR20170029826A (en) | 2015-09-08 | 2015-09-08 | Aging pork belly using dates and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170029826A true KR20170029826A (en) | 2017-03-16 |
Family
ID=58497788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150126895A KR20170029826A (en) | 2015-09-08 | 2015-09-08 | Aging pork belly using dates and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170029826A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102082308B1 (en) * | 2019-11-11 | 2020-02-27 | 유상훈 | Method of manufacturing stew using the pork |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050090905A (en) | 2004-03-10 | 2005-09-14 | 진민웅 | Maturing procedure of bacon |
| KR101149705B1 (en) | 2010-02-10 | 2012-05-23 | 김성중 | Maturing method of a fatback by a sea tangle and a fatback there of |
| KR20150081216A (en) | 2014-01-03 | 2015-07-13 | 이태규 | Making method for bar rice cake |
-
2015
- 2015-09-08 KR KR1020150126895A patent/KR20170029826A/en active Search and Examination
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050090905A (en) | 2004-03-10 | 2005-09-14 | 진민웅 | Maturing procedure of bacon |
| KR101149705B1 (en) | 2010-02-10 | 2012-05-23 | 김성중 | Maturing method of a fatback by a sea tangle and a fatback there of |
| KR20150081216A (en) | 2014-01-03 | 2015-07-13 | 이태규 | Making method for bar rice cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102082308B1 (en) * | 2019-11-11 | 2020-02-27 | 유상훈 | Method of manufacturing stew using the pork |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101666649B1 (en) | Method for preparing ox head soup | |
| KR102121000B1 (en) | Low temperature fermentation aging method for pork | |
| CN101233941A (en) | Method for preparing deer liver peanut butter | |
| JP7087064B2 (en) | Foie gras using the liver of a duck that does not use the breeding method of force-feeding, its composition and its manufacturing method. | |
| KR100698874B1 (en) | Spices pig ribs treated three spices sauces | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| KR102409069B1 (en) | Method For Aging Pork | |
| KR100905171B1 (en) | Method for preparing of tapes philippinarum gruel containing mulberry soup and leaves | |
| CN105639482A (en) | Tea-aroma duck breast meat and preparation method thereof | |
| US20170055549A1 (en) | Method for manufacturing instant samgyetang | |
| CN105124480A (en) | Making method for health-care Chinese yam powder sausage | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| KR20170029826A (en) | Aging pork belly using dates and manufacturing method thereof | |
| KR101182696B1 (en) | Bean curd using abalone and the manufacturing method thereof | |
| KR101913728B1 (en) | Manufacturing method of pickled artichoke and pickled artichoke by the method | |
| KR102598618B1 (en) | The manufacturing method of the soy sauce for boiled cutlassfish and the soy sauce manufactured by the method thereof | |
| CN101326998A (en) | Longevity mushroom edible fungus foodstuff and method for producing the same | |
| KR102289415B1 (en) | Processing method of chicken breast and processed chicken breast | |
| CN107495169A (en) | A kind of bacon blood bean curd and its processing method | |
| KR101659531B1 (en) | The method for making a enhanced preservation of the low-salt Kimchi | |
| KR20170069095A (en) | Manufacturing method of pork spinach pottage using sous-vide | |
| KR100964072B1 (en) | Kimchi with groundsel and manufacturing process thereof | |
| KR102567257B1 (en) | The maratang manufacturing method and maratang produced thereby | |
| KR101582669B1 (en) | Method for producing Red snow crab broth for Ramen and the Red snow crab broth | |
| CN105767708A (en) | Pickled pepper flavored bamboo shoot processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E90F | Notification of reason for final refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment | ||
| J201 | Request for trial against refusal decision | ||
| J301 | Trial decision |
Free format text: TRIAL NUMBER: 2016101006857; TRIAL DECISION FOR APPEAL AGAINST DECISION TO DECLINE REFUSAL REQUESTED 20161201 Effective date: 20180727 |