KR20180097317A - Manufacturing method for smoked chitterlings - Google Patents
Manufacturing method for smoked chitterlings Download PDFInfo
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- KR20180097317A KR20180097317A KR1020170024163A KR20170024163A KR20180097317A KR 20180097317 A KR20180097317 A KR 20180097317A KR 1020170024163 A KR1020170024163 A KR 1020170024163A KR 20170024163 A KR20170024163 A KR 20170024163A KR 20180097317 A KR20180097317 A KR 20180097317A
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- 238000004519 manufacturing process Methods 0.000 title description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000000779 smoke Substances 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 8
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 7
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 7
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- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
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- 239000000843 powder Substances 0.000 claims abstract description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 5
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
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- 240000000278 Syzygium polyanthum Species 0.000 claims description 5
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- 238000005520 cutting process Methods 0.000 claims description 3
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- 239000000203 mixture Substances 0.000 claims description 3
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- 235000010099 Fagus sylvatica Nutrition 0.000 claims description 2
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- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 2
- 239000003517 fume Substances 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
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- 239000010445 mica Substances 0.000 claims 1
- 229910052618 mica group Inorganic materials 0.000 claims 1
- 238000007781 pre-processing Methods 0.000 claims 1
- 230000000391 smoking effect Effects 0.000 abstract description 7
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- 239000012466 permeate Substances 0.000 abstract 1
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- 230000006866 deterioration Effects 0.000 description 3
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- 239000002324 mouth wash Substances 0.000 description 3
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- 238000005406 washing Methods 0.000 description 3
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
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- 244000144977 poultry Species 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
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Classifications
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- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 훈제막창의 제조방법에 관한 것으로서, 더욱 상세하게는 막창의 냄새를 효과적으로 제거하고 훈연의 풍미를 입히고, 변질이 적게 보존성을 유지하여 업소용이나 가정용으로 아주 편리하게 훈제막창의 풍미를 느낄 수 있는 훈제 막창의 제조 방법에 관한 것이다.More particularly, the present invention relates to a method for producing a smoked mucous membrane, which effectively removes the smell of the mucous membrane, imparts a smell of smoke, and maintains a low degree of deterioration so that the smell of the smoked mushroom can be felt conveniently The present invention relates to a method for producing a smoking gut.
일반적으로, 막창은 돼지의 경우 소창, 대창, 막창의 부위 중 항문의 근방에 붙어있는 창자를 나타내는 것으로 대략 30cm 정도의 길이다.In general, the gut is about 30 cm in the case of pigs, which indicates the gut attached to the vicinity of the anus among the parts of the gut, gut, and gut.
막창은 약간의 혐오스러운 모양과 지방함량이 많아 여성들이 기피하기도 하지만 의외로 남녀를 가리지 않고 즐기는 술안주이기도 하다.It is a bit of a disgusting shape and fat content, which is why women are avoiding it, but it is also a liquor store to enjoy regardless of sex.
그러나 막창은 특유의 냄새가 많이 나고, 육질이 질겨 이를 해소하기 위해 다양한 제조방법과 조리법이 개발되었다. 이 과정에 냄새를 제거하기 위하여 여러 가지 재료를 첨가하여 조리하거나, 숙성하는 방법을 사용하고 있다.However, various kinds of manufacturing methods and recipes have been developed in order to solve the problem that the mangchang has a characteristic smell, In order to remove the smell from the process, various materials are added and cooked or aged.
한편,‘훈제’는 소금에 절인 수조육류(獸鳥肉類)를 훈연을 하여 건조시키는 가공법 또는 그 가공식품을 말한다. 훈제를 하는 목적은 두가지로 나눌 수 있는데, 첫 번째로 수분을 제거하여 건조 상태로 만드는 동시에 연기 속에 있는 방부성분을 침투시켜 보존성을 높이는 것이다. 두 번째는 어육류의 악취를 연기의 향미로 제거하여 재료의 맛을 돋우는 일이다.On the other hand, 'smoked' refers to a processing method in which smoked salt-fried meats (salted meat) are dried and processed foods. The purpose of smoker can be divided into two types: first, it removes moisture to make it dry, and at the same time penetrates the preservative in the smoke to enhance the preservation. The second is to remove the smell of the meat from the smell of the smoke to enhance the flavor of the material.
종래에는 이러한 훈제방식을 이용하여 막창을 제조하는 방법이 제안되고 있으나, 막창 특유의 냄새를 제거하기에 부족하고 육질이 질겨 막창 특유의 풍미를 유지하기 어려운 실정이다. Conventionally, there has been proposed a method of manufacturing a mouthwash using such a smoked method, but it is difficult to remove the odor unique to the mouthwash and it is difficult to maintain the unique flavor of the mouthwash.
본 발명은 상술한 종래기술의 문제점을 해결하고자 하는 것으로서, 본 발명의 목적은 훈연을 가함으로서 막창 특유의 잡냄새를 제거하고, 수분의 건조로 보존성이 향상되면서 육질을 부드럽게 하고, 훈연 특유의 향이 첨가되어 풍미가 향상되면서 식욕을 당기는 색택을 입히는 훈제막창의 제조방법을 제공하는 것이다. It is an object of the present invention to solve the above-described problems of the prior art, and it is an object of the present invention to provide a method of removing foul odor peculiar to a poultry, And a method of manufacturing a smoked mucosa that imparts a coloring that pulls an appetite while improving the flavor.
상술한 목적을 달성하기 위하여, 본 발명에 의한 훈제막창의 제조방법은 막창을 원재료로 하여 100중량%에 물 30중량%, 밀가루 3중량%, 소다 0.12중량%, 소금 0.44중량%, 연육제 0.06중량%를 첨가한 후 텀블러에서 20분간 회전시키며 세척하는 전처리단계와, In order to achieve the above-mentioned object, the present invention provides a method for producing a smoking grate according to the present invention, which comprises adding 30 wt% of water, 3 wt% of flour, 0.12 wt% of soda, 0.44 wt% of salt, A pretreatment step of adding a weight% and then rotating in a tumbler for 20 minutes while rotating,
세척된 상기 원재료에 생강, 양파, 된장, 키위, 미향, 계피, 월계수잎, 소금, 미원, 땅콩가루, 연육제, 비오비타, 버터, 소다, 커피가루로 이루어진 군으로부터 선택된 하나 이상의 재료를 첨지하고 복수 회 구분하여 가열하는 가열처리단계와, The washed raw material is coated with at least one material selected from the group consisting of ginger, onion, miso, kiwi, ameal, cinnamon, laurel leaf, salt, myeonwon, peanut flour, A heat treatment step of heating by heating,
가열처리된 제품을 훈제기기에서 건조후 훈연을 입힌 후 냉각하는 훈제처리단계와, A smoked treatment step of drying the heat treated product in a smoker device,
상기 훈제처리된 제품을 절단 후 포장하는 포장단계를 포함하는 것을 특징으로 한다. And a packaging step of cutting and packaging the smoked product.
여기서, 상기 가열처리단계는 원재료 50kg중량을 기준으로 물30kg에 통계피 100g, 소금 750g, 월계수잎 10 ~ 15장을 첨가하고 가열하는 1차 가열처리단계를 구비하는 것을 특징으로 한다. Here, the heat treatment step is characterized by comprising a first heat treatment step of adding 30 g of water to 50 kg of the raw material, adding 100 g of statistical amount, 750 g of salt, 10-15 sheets of laurel leaf and heating.
여기서, 상기 가열처리단계는 상기 1차 가열처리단계 이후에, 생강 400g, 양파 1kg, 물1kg, 콩된장 500g, 키위 2개, 미향 200ml을 첨지하여 20분간 가열하는 2차 가열처리단계를 더욱 구비하는 것을 특징으로 한다. The heat treatment step further includes a second heat treatment step of heating 400 g of ginger, 1 kg of onion, 1 kg of water, 500 g of soybean paste, 2 kiwi and 200 ml of vinegar for 20 minutes after the first heat treatment step .
여기서, 상기 가열처리단계는 상기 2차 가열처리단계 이후에, 땅콩가루 200g, 비오비타 40g, 연육제 75g, 미원 170g, 소다 70g, 버터220g을 첨가하여 30분간 가열하는 3차 가열처리단계를 더욱 구비하는 것을 특징으로 한다. The heat treatment step may further include a third heat treatment step of adding 200 g of peanut powder, 40 g of bovine powder, 75 g of acetic acid, 170 g of acetic acid, 70 g of soda, and 220 g of butter to the mixture and heating the mixture for 30 minutes .
또한 상기 훈제처리단계는 훈연 향료로서 너도밤나무 톱밥을 사용하고, 훈연기 내부의 온도는 55~65℃로 유지하는 것을 특징으로 한다. Also, in the smoked treatment step, beech wood sawdust is used as a fume flavor, and the temperature inside the smoke is maintained at 55 to 65 ° C.
상술한 구성을 가지는 본 발명에 의하면, 냉동 포장식품으로서 장기간 유통하는 과정에서 변질이 없으며, 가정에서 아주 손쉽게 막창을 먹을 수 있다는 점과 독특한 훈제 막창의 풍미를 느낄 있다.According to the present invention having the above-mentioned constitution, as a frozen packaged food, there is no deterioration in the process of long-term distribution, and it is possible to eat the feces easily at home and feel a unique smoked fried flavor.
또한, 본 발명에 의하면, 전처리단계를 통해 원재료의 불순물과 불량을 파기하고 잡냄새를 효과적으로 제거할 수 있으며, 가열처리단계를 통해 잡냄새 제거와 부드러운 육직을 확보할 수 있으며, 훈제처리단계를 통해 훈제 특유의 냄새를 막창에 베게 할 수 있어 막창의 고소함을 증대시키고 질긴 식감을 연하게 하며 막창 특유의 풍미를 유지할 수 있다. In addition, according to the present invention, impurities and defects of the raw materials can be removed through the pretreatment step, and the odor can be effectively removed. Through the heat treatment step, odor elimination and softness can be secured, Smell-specific odor can be poured into the gut, which enhances the finesse of the gut, softens the tough texture, and maintains the unique flavor of gut.
도 1은 본 발명에 의한 훈제막창 제조방법을 나타내는 흐름도이다. 1 is a flow chart showing a method of manufacturing a smoke grate according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명에 의한 훈제막창 제조방법에 대하여 실시예로써 상세하게 설명한다. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method of manufacturing a smoking grate according to the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 의한 훈제막창 제조방법은, 우선 막창을 원재료로 하여 세척하는 전처리단계를 거친다. 본 실시예에 있어서, 원재료는 돼지의 막창부위로서 냉장상태나 냉동상태의 원육을 필요로 한다. 원재료로서 냉동상태의 원육은 -18℃이하로 냉동시킨 것을 사용하며, 12~24시간의 해동과정을 거치는 것이 바람직하다.In the method of manufacturing a smoking grate according to the present invention, a pre-treatment step of washing with a grate as a raw material is first performed. In the present embodiment, the raw material requires a raw meat in a frozen state or a frozen state as a burr region of a pig. As the raw material, the frozen raw meat is frozen at -18 ° C or less and preferably subjected to a defrosting process for 12 to 24 hours.
본 발명의 상기 전처리단계는 상기 원재료를 세척하여 이물질제거와 불량을 솎아내는 과정으로 진행한다. 상기 전처리단계는 해동된 원재료 100 중량%에 물 30중량%, 밀가루 3중량%, 소다 0.12중량%, 소금 0.44중량%, 연육제 0.06중량%를 첨가한 후 텀블러에서 20분간 회전시키며 세척한다. In the pretreatment step of the present invention, the raw material is washed to remove foreign matters and to eliminate defects. In the pretreatment step, 30% by weight of water, 3% by weight of flour, 0.12% by weight of soda, 0.44% by weight of salt and 0.06% by weight of soft meat are added to 100% by weight of the thawed raw material and then washed with a tumbler for 20 minutes.
여기서, 상기 전처리단계는, 첨지된 부재료를 세척하는 단계를 포함할 수 있으며, 부재료를 세척하는 단계에서는 원재료와 같은 중량의 물로서 10분간 3회에 걸쳐서 세척한다. Here, the pretreatment step may include washing the extruded material. In the step of washing the material, the material is washed with water of the same weight as the raw material three times for 10 minutes.
상기 전처리단계를 통해 원재료의 불순물과 불량을 파기하고, 소정의 잡냄새를 효과적으로 제거할 수 있다. Through the pretreatment step, the impurities and defects of the raw material can be discarded, and the predetermined odor can be effectively removed.
그런 다음, 상기 전처리단계를 거친 원재료를 가열처리하는 가열처리단계를 거친다. 본 발명의 상기 가열처리단계는, 세척된 상기 원재료에 생강, 양파, 된장, 키위, 미향, 계피, 월계수잎, 소금, 미원, 땅콩가루, 연육제, 비오비타, 버터, 소다, 커피가루로 이루어진 군으로부터 선택된 하나 이상의 재료를 첨지하고 복수 회 구분하여 가열하는 복수의 가열처리단계를 거친다. Then, a heat treatment step of heating the raw material after the pretreatment step is performed. The heat treatment step of the present invention is characterized in that the washed raw material is composed of ginger, onion, miso, kiwi, aubergine, cinnamon, laurel leaf, salt, mackerel, peanut flour, And a plurality of heat treatment steps of heating and separating a plurality of times.
본 실시예에 있어서, 상기 가열처리단계는 60분동안 4단계의 가열처리단계를 구비할 수 있다. In the present embodiment, the heat treatment step may include four steps of heat treatment for 60 minutes.
제 1 가열처리단계는 원재료 50 kg중량을 기준으로 물 30kg에 통계피 100g, 소금 750g, 월계수잎 10 ~ 15장을 첨가하고 가열하여 계피향과 월계수잎향이 우러나오게 하여 2차적으로 잡냄새 제거를 한다. In the first heat treatment step, 100g of statistical pellets, 750g of salt and 10-15 sheets of laurel leaf are added to 30kg of water based on the weight of 50kg of the raw material, and then the flavor of cinnamon and laurel leaves is heated, do.
그런 다음, 제 2 가열처리단계는, 원료육과 함께 생강 400g, 양파 1kg, 물1kg, 콩된장 500g, 키위2개, 미향 200ml을 첨지하여 20분간 가열하여 잡냄새 제거와 원육의 부드러운 육질을 얻기 위한 과정을 거친다. Then, in the second heat treatment step, 400 g of ginger, 1 kg of onion, 1 kg of water, 500 g of soybean paste, 200 g of kiwi, and 200 ml of hot water were heated for 20 minutes to remove odor and soft meat quality Go through the process.
그런 다음, 제 3 가열처리단계는 땅콩가루 200g, 비오비타 40g, 연육제 75g, 미원 170g, 소다 70g, 버터220g을 첨가하여 30분간 가열하며 더욱 부드러운 육질과 고소한 풍미를 살리는 과정을 거친다. Then, in the third heat treatment step, 200 g of peanut powder, 40 g of biodiesel, 75 g of fleshy oil, 170 g of myeonwon, 70 g of soda and 220 g of butter are added and heated for 30 minutes to further soften the meat and to produce a fine flavor.
또한, 본 발명의 가열처리단계는 제 4 가열처리단계를 더욱 구비할 수 있으며, 상기 제 4 가열처리단계는 미향 500ml를 첨가하고 가열하여 완숙상태의 제품을 얻게 되는 단계이다.In addition, the heat treatment step of the present invention may further comprise a fourth heat treatment step, wherein the fourth heat treatment step is a step of adding 500 ml of hot water and heating to obtain a ripened product.
한편 후술하는 훈제처리단계 이전에 가열처리단계를 거친 제품은 잡냄새 제거와 부드러운 육질을 위한 과정과 완숙 공정을 거친 제품이므로, 훈제처리단계를 거치지 않아도, 설정된 중량 단위로 계량하여 개별 포장 후 유통이 가능하다. 이는 가정이나 업소에서도 간편한 조리가 가능하다는 특징때문이다. On the other hand, since the products that have undergone the heat treatment step before the smoker treatment step described later are processed for the elimination of odor and soft meat quality and ripened process, they are weighed in the set weight unit without smother treatment step, It is possible. This is because it is possible to cook easily at home or business.
종래의 일반적인 생막창은 완숙되는데 약 10 ~ 15분의 가열과정을 필히 거쳐야 하는 것에 비해 본 발명에 의하면 편리한 조리가 가능하다는 이점이 있다. 또한 영하의 온도에서 약 1년 이상의 보존이 가능하고 해동 후에도 맛의 변질이 적다는 장점이 있다.In general, the conventional germicidal film is fully ripened, and the germicidal germicide must be subjected to a heating process for about 10 to 15 minutes. On the other hand, according to the present invention, convenient cooking is possible. It also has the advantage of preserving more than one year at subzero temperature and less deterioration of taste after thawing.
상기 훈제처리단계는 상기 가열처리단계를 통해 가열처리한 제품을 채반에 가지런히 올려 훈연을 입힘으로서 그 외관을 미려하고 하고, 훈연향이 베이게 한다. In the smoked treatment step, the product which has been heat-treated through the heat treatment step is put on a tray and smoked, so that the appearance of the smoked product is apparent, and the smell is smoothed.
가열처리단계를 거친 제품을 채반위에 가지런히 올려, 훈연 후 제품의 미관을 미려하게 하고, 절단 작업시 형태를 가지런하게 만든다. 그런 다음, 채반에 올려진 제품을 훈연기에 투입 후 10분간의 건조과정을 거쳐 나무칩의 훈연이 더욱 잘 스며들게 한다. 이때의 훈연기 내부 온도는 65℃가 적당하다. The products which have undergone the heat treatment step are placed on the tray, so that the appearance of the product is made beautiful after the smoke, and the shape is made uniform during the cutting operation. Then, the product put on the tray is put into the smoke, and after 10 minutes of drying process, the smell of the wood chip is imbibed better. At this time, the inside temperature of the smoke is suitably 65 ° C.
그런 다음, 훈연과정을 거치게 되는데 나무칩의 수분함유량은 30~90%의 수분이 함유되어 있어야 한다. 전술한 바와 같이 적당량의 수분이 함유되어 있어야 많은 양의 연기를 발생시키는 요인이 된다. 이러한 훈연향은 막창의 상태와 투입된 양에 따라 5~8분간의 훈연향이 투입되어야 하며, 이 때 노릿한 색감이 입혀지고 훈제 특유의 냄새가 베여 독특한 맛이 나타나게 된다. Then, it is smoked, and the moisture content of the wood chips should be 30 ~ 90% moisture content. As described above, an appropriate amount of moisture must be contained to generate a large amount of smoke. The smell of smoke should be injected for 5 ~ 8 minutes depending on the state of buckwheat and the amount of poured smoke. In this case, the smell is smoothed and smell is distinctive.
상술한 바와 같은 훈제처리단계까지 마친 제품은 기호에 따라 즉석 구이 또는 냉동 보관하여 해동 후 섭취하여도 무방하다. The products that have been smoked in the above-described manner may be ingested after being thawed, frozen or instantly roasted according to their preferences.
마무리로 포장단계에서는 설정된 단위로 계량화하여 실온에서 해당 포장지에 투입 후 밀봉하여 완성한다. 이는 즉석 구이로 섭취하여도 무방하나 냉동보관의 경우 -18℃ 이하에서 보관하는 것이 바람직하다. In the wrapping step, wrapping is carried out by weighing in the set unit, putting it in the wrapping paper at room temperature and sealing. It can be consumed as instant grilled, but in case of frozen storage, it is preferable to store at -18 ℃ or less.
이상에서 설명한 바와 같이 본 발명에 따르면 막창의 고소함을 증대시키고, 질긴 식감을 연하게 하여 그 막창 특유의 풍미를 그대로 유지할 수 있다. 또한 훈연을 통해 보존성을 더욱 향상시키면서, 훈연 특유의 향을 첨가하여 기존의 막창과는 색다른 풍미의 즐거움을 도모할 수 있다. INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to increase the finesse of the drip pan, to soften the tough texture, and to maintain the unique flavor of the dumpan. In addition, it is possible to improve the preservation property through the fumigation, and to enjoy the flavor different from that of the existing fungus by adding a unique flavor of fumigation.
또한 생막창의 불편함을 해소하여 업소나 가정용 냉동포장식품으로서 장기간 유통이 가능하며, 간편하게 조리가 가능하다는 이점이 있다. 이런 장점으로 여러 장소에 들고 다니며 야외나 행사장에서 바비큐로 구워먹을 수 있는 식품으로 삼겹살, 해산물 뿐만 아니라 막창이 추가되어 다양한 음식의 즐거움을 줄 수 있다. In addition, there is an advantage that it is possible to circulate for a long time as a frozen and packaged food for a business or a home by eliminating the inconvenience of the raw milk, and it is possible to cook easily. With these advantages, it is possible to enjoy various foods with the addition of pork belly, seafood as well as mokchang, which can be carried out in various places and baked in barbecue at outdoor or event venues.
본 실시예는 본 발명에 포함되는 기술적 사상의 일부를 명확하게 나타내고 있는 것에 불과하며, 본 발명의 명세서에 포함된 기술적 사상의 범위내에서 당업자가 용이하게 유추할 수 있는 변형예와 구체적인 실시예는 모두 본 발명의 기술적 사상에 포함되는 것은 자명하다.It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to be exemplary and explanatory only and are not to be construed as limiting the scope of the invention as defined by the appended claims. All of which are included in the technical idea of the present invention.
Claims (5)
세척된 상기 원재료에 생강, 양파, 된장, 키위, 미향, 계피, 월계수잎, 소금, 미원, 땅콩가루, 연육제, 비오비타, 버터, 소다, 커피가루로 이루어진 군으로부터 선택된 하나 이상의 재료를 첨지하고 복수 회 구분하여 가열하는 가열처리단계와,
가열처리된 제품을 훈제기기에서 건조후 훈연을 입힌 후 냉각하는 훈제처리단계와,
상기 훈제처리된 제품을 절단 후 포장하는 포장단계를 포함하는 것을 특징으로 하는 훈제막창의 제조방법.
A preprocessing step of adding 30 wt% of water, 3 wt% of flour, 0.12 wt% of soda, 0.44 wt% of salt and 0.06 wt% of softener to 100 wt% of the raw material, rotating in a tumbler for 20 minutes,
The washed raw material is coated with at least one material selected from the group consisting of ginger, onion, miso, kiwi, ameal, cinnamon, laurel leaf, salt, myeonwon, peanut flour, A heat treatment step of heating by heating,
A smoked treatment step of drying the heat treated product in a smoker device,
And a packaging step of cutting and packaging the smoked product.
상기 가열처리단계는 원재료 50kg중량을 기준으로 물30kg에 통계피 100g, 소금 750g, 월계수잎 10 ~ 15장을 첨가하고 가열하는 1차 가열처리단계를 구비하는 것을 특징으로 하는 훈제막창의 제조방법.
The method according to claim 1,
Wherein the heat treatment step comprises a primary heat treatment step of adding 30 kg of water based on the weight of 50 kg of raw material to 100 g of statistical 100 g of salt, 750 g of salt and 10 to 15 laurel leaves and heating.
상기 가열처리단계는 상기 1차 가열처리단계 이후에, 생강 400g, 양파 1kg, 물1kg, 콩된장 500g, 키위 2개, 미향 200ml을 첨지하여 20분간 가열하는 2차 가열처리단계를 더욱 구비하는 것을 특징으로 하는 훈제막창의 제조방법.
3. The method of claim 2,
The heating treatment step further comprises a second heat treatment step of heating 400 g of ginger, 1 kg of onion, 1 kg of water, 500 g of soybean paste, 2 kiwi and 200 ml of vinegar for 20 minutes after the first heat treatment step Characterized in that it comprises the steps of:
상기 가열처리단계는 상기 2차 가열처리단계 이후에, 땅콩가루 200g, 비오비타 40g, 연육제 75g, 미원 170g, 소다 70g, 버터220g을 첨가하여 30분간 가열하는 3차 가열처리단계를 더욱 구비하는 것을 특징으로 하는 훈제막창의 제조방법.
The method of claim 3,
The heat treatment step further comprises a third heat treatment step of adding 200 g of peanut powder, 40 g of bovine powder, 75 g of soft meat, 170 g of mica, 70 g of soda and 220 g of butter to the mixture after heating for 30 minutes Characterized in that it comprises the steps of:
상기 훈제처리단계는 훈연 향료로서 너도밤나무 톱밥을 사용하고, 훈연기 내부의 온도는 55~65℃로 유지하는 것을 특징으로 하는 훈제막창의 제조방법.
5. The method according to any one of claims 1 to 4,
Wherein the smoke treatment step uses beech wood sawdust as a fume flavor and the temperature inside the smoke is maintained at 55 to 65 ° C.
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| KR20150114263A (en) * | 2014-04-01 | 2015-10-12 | 조용환 | Method for manufacturing smoked chitterlings and Packaged chitterlings thereby |
| KR101693156B1 (en) * | 2016-08-30 | 2017-01-09 | 주재원 | Rectum manufacturing method of being suppressed evaporation of moisture and unconsolidated |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102334201B1 (en) * | 2020-09-01 | 2021-12-03 | (주)달구지푸드 | Method for manufacturing smoked Abomasum for reducing benzopyrene residue and improve food taste |
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| KR101941965B1 (en) | 2019-01-24 |
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