KR20180109321A - The formula for pig foot - Google Patents

The formula for pig foot Download PDF

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KR20180109321A
KR20180109321A KR1020170038734A KR20170038734A KR20180109321A KR 20180109321 A KR20180109321 A KR 20180109321A KR 1020170038734 A KR1020170038734 A KR 1020170038734A KR 20170038734 A KR20170038734 A KR 20170038734A KR 20180109321 A KR20180109321 A KR 20180109321A
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pig feet
pig
boiled
pork
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KR1020170038734A
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Korean (ko)
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안현주
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농업회사법인 주식회사 대영육가공
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Priority to KR1020170038734A priority Critical patent/KR20180109321A/en
Publication of KR20180109321A publication Critical patent/KR20180109321A/en

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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

According to the present invention, a pig feet cooking method comprises: a step (a) of boiling pig feet in water; a step (b) of placing the boiled pig feet acquired from the step (a) in a sauce containing 1 part by weight of soy sauce, 1-2 parts by weight of oriental medicine water boiled by adding oriental medicine consisting of 4.35-8.15 wt% of peony roots, 4.35-8.15 wt% of Salvia miltiorrhiza, 4.35-8.15 wt% of Korean Angelica roots, 4.35-8.15 wt% of Cnidium, 4.35-8.15 wt% of sea mustard, 4.35-8.15 wt% of Schizandra, 4.35-8.15 wt% of white Atractylis, 4.35-8.15 wt% of ginseng, 4.35-8.15 wt% of cinnamon, 4.35-8.15 wt% of dried chestnuts, 8.7-16.3 wt% of Bupleurum, 8.7-16.3 wt% of gallnuts, and 8.7-16.3 wt% of Poria cocas, 0.1-0.3 parts by weight of grain syrup, and 0.55-0.95 parts by weight of sugar to boil down the pig feet; and a step (c) of topping one or more selected among green onions, shredded red pepper, sesame seeds, and walnuts on the boiled-down pig feet acquired from the step (b). Pig feet with an ample flavor can be manufactured while removing the unique smell of pig feet.

Description

돼지족발 조리법 {The formula for pig foot }The formula for pig foot}

본 발명은 돼지 족발의 조리방법에 관한 것으로, 더욱 상세하게는 돼지 족발 특유의 냄새가 제거된 돼지 족발의조리방법에 관한 것이다.More particularly, the present invention relates to a method for preparing pig paws in which the peculiar smell of pig legs has been removed.

우리나라 돼지 사육량이 약 1,000만두로 어미 돼지는 약 100만 두 정도 사육되고 어미 돼지 1마리가 1년에 2.2복의(분만횟수) 분만을 하고 산자수는 약 9,2두로 약 2,000만두의 돼지고기가 소비되며, 동시에 돼지의부산물인 족발 머리 내장 뼈의 소비량도 크게 증가하고 있다. 따라서, 돼지 부산물을 이용한 식품의 가공방법에대한 발전도 나날이 새로워 지고 있는 실정이다.The amount of pork in Korea is about 10 million pounds. The mother pig is raised about 1 million pork. The mother pig is delivered 2.2 times a year. The number of litter is about 9,2 pounds. And at the same time, the consumption of the foot-bones of the foot, which is a by-product of the pig, is also greatly increasing. Therefore, the development of food processing methods using pig by-products is getting more and more new.

한편, 돼지 족발에는 대량의 교원단백과 소량의 지방 탄수화물이 들어있고, 이 외에 칼슘과 철, 비타민등의 영양물질이 들어있는 것으로 영양학자들에 의해 분석되고 있다.On the other hand, pigs have large quantities of collagen proteins and small amounts of fat carbohydrates, as well as nutrients such as calcium, iron, and vitamins, which are analyzed by nutritionists.

돼지 족발은 예로부터 우리나라뿐만 아니라 전세계 각처에서 산모의 모유분비를 촉진시키는활력소로 이용되어 왔고 콜라겐(collagen)이나 엘라스틴(elastin)등의 단백질 성분이 주체가 되어 밤참이나 술안주 특히어린이 영양간식에 좋고 여성 피부미용에도 좋다는 학설이 있으며, 중금속을 제거하는 효과가 있다는 것이 과학적으로 증명된바 있다.Pork paws have been used as lifelong stimulants for maternal breastfeeding not only in Korea but also in many parts of the world. They have become a main ingredient of collagen and elastin, There is a theory that it is good for skin beauty, and it has been scientifically proven that it has the effect of removing heavy metals.

통상적으로, 돼지 족발은 양념으로 양파, 파, 설탕, 화학조미료, 마늘, 생강 등과 함께 돼지 족발을솥에 넣고 삶거나, 상기 양념들을 넣고 삶은 돼지 족발을 훈증하는 방법에 의해 조리되고 있다. 그러나 돼지고기에는 특유의 역한 냄새를 가지고 있으며 이는 취식자에게 거리감을 줄 수 있는 원인이 되며, 특이 어린이는입맛에 맞지 않아 돼지 족발을 쉽게 먹지 않는다. 그리고, 껍질부분은 질기고 살코기는 푸석하여 식욕을 다소떨어뜨리는 문제점을 가지고 있다.Traditionally, pork paws are cooked by boiling pork pork with a spice, with onions, wafers, sugar, chemical seasoning, garlic, ginger, etc., or by frying boiled pork pork with the above seasonings. However, pork has a characteristic odor, which can cause distance to the fisher, and special children do not easily eat the pork paw because it does not suit the taste. In addition, the skin has a problem in that the skin is lumpy and the lean meat is sloppy and the appetite is somewhat reduced.

이에 본 발명은 돼지 족발의 특유의 냄새를 제거하면서 풍미가 좋은 돼지 족발을 제조할 수 있는 돼지 족발의조리방법을 제공하는데 그 목적이 있다.Accordingly, it is an object of the present invention to provide a method for preparing pig legs, which can produce pig legs with good flavor while eliminating the peculiar smell of pig legs.

상기의 목적을 달성하기 위해 본 발명은 돼지 족발을 물에 삶는 단계(a); 상기 단계(a)부터 수득된 삶은 돼지 족발을 간장 1 중량비; 작약 4.35~8.15 중량%, 단삼 4.35~8.15 중량%, 당귀 4.35~8.15 중량%, 천궁4.35~8.15 중량%, 해대 4.35~8.15 중량%, 오미자 4.35~8.15 중량%, 백출 4.35~8.15 중량%, 인삼 4.35~8.15 중량%, 계피 4.35~8.15 중량%, 건율 4.35~8.15 중량%, 시호 8.7~16.3 중량%, 오배자 8.7~16.3 중량%, 백복령8.7~16.3 중량%로 이루어진 한약재를 첨가하여 끊인 한약재 물 1~2 중량비; 조청 0.1~0.3 중량비; 및 설탕0.55~0.95 중량비;를 혼합한 소스에In order to accomplish the above object, the present invention provides a method for producing a pig, The boiled pork paws obtained from the step (a) were mixed with 1 part by weight of soy sauce; 4.35 to 8.15% by weight of Panax ginseng, 4.35 to 8.15% by weight of Panax ginseng, 4.35 to 8.15% by weight of Angelica giganta, 4.35 to 8.15% by weight of Panax ginseng, 4.35 to 8.15% The herbal medicines 1 to 4 were prepared by adding herbal medicines comprising 4.35 to 8.15% by weight of cinnamon, 4.35 to 8.15% by weight of cinnamon, 4.35 to 8.15% by weight of dry matter, 8.7 to 16.3% by weight of SiC, 8.7 to 16.3% ~ 2 weight ratio; 0.1 ~ 0.3 weight ratio of Jojung; And 0.55 ~ 0.95 weight ratio of sugar;

넣어 졸이는 단계(b); 및, 단계(b)로 부터 수득된 졸여진 돼지 족발에 파,실고추, 통깨 또는 호두 중 선택되는 어느 하나 이상을 토핑하는 단계(c);를 포함하는 것을 특징으로 하는 돼지족발의 조리방법을 제공한다. Step (b) of putting in the solution; And (c) topping at least one selected from the group consisting of leeks, lupins, sesame seeds and walnuts in the molten pig legs obtained from step (b). do.

상기에서 살펴본 바와 같이 본 발명의 돼지 족발의 조리방법은 돼지 족발 특유의 냄새를 제거하면서 풍미가 풍부한 돼지 족발을 제조할 수 있다. 또한, 졸이는 과정을 통해 소스가 돼지 족발의 근육층 속에 깊숙히 침투되어 맛이 좋은 족발을 제조할 수 있다.As described above, according to the method of preparing a pig's foot, the pig-foot can be produced with a rich flavor while removing the characteristic odor of the pig's foot. In addition, the sauce penetrates deeper into the muscular layer of the pork paws through the process of slobbing, and thus the paws can be produced with good taste.

, 본 발명의 구성 및 작용에 대해 하기 실시예에서 더욱 상세히 설명하지만, 본 발명의 권리범위, The constitution and operation of the present invention will be described in more detail in the following examples,

가 하기실시예에만 한정되는 것은 아니고, 이와 등가의 기술적 사상의 변형까지를 포함한다.The present invention is not limited to the following examples, but may include modifications of equivalent technical ideas.

실시예 1: 본 발명의 조리방법에 의해 돼지 족발 제조Example 1: Production of pig legs by the cooking method of the present invention

돼지 족발을 물에 삶은 후, 삶은 돼지 족발을 간장 1 중량비; 작약 5 중량%, 단삼 5 중량%, 당귀 5중량%, 천궁7 중량%, 해대 8 중량%, 오미자 8 중량%, 백출 8 중량%, 인삼 8 중량%, 계피 8 중량%, 건율 8 중량%, 시호 10중량%, 오배자 10 중량%, 백복령 10 중량%로 이루어진 한약재를 첨가하여 끊인 한약재 물 1 중량비; 조청 0.2중량비; 및 설탕 0.7 중량비;를 혼합한 소스에 넣어 졸였다. After pork pork was boiled in water, boiled pork pork was added at a ratio of 1 part by weight of soy sauce; 5% by weight of Panax ginseng, 5% by weight of Panax ginseng, 5% by weight of Angelica giganteus, 7% by weight of Panax ginseng, 8% by weight of sea tangle, 8% by weight of Omija, 8% 10% by weight of Seiho, 10% by weight of Daejoba, and 10% by weight of Baekbokulyeong were added to 1% by weight of herb medicinal materials; 0.2% by weight; And 0.7 part by weight of sugar;

졸여진 돼지 족발에 파, 실고추, 통깨 및 호두를토핑하였다Topped with parmesan, red pepper, sesame and walnuts on stalled pork paws

Claims (1)

돼지 족발을 물에 삶는 단계(a);
상기 단계(a)부터 수득된 삶은 돼지 족발을 간장 1 중량비; 작약 4.35~8.15 중량%, 단삼 4.35~8.15 중량%, 당귀 4.35~8.15 중량%, 천궁 4.35~8.15 중량%, 해대 4.35~8.15 중량%, 오미자 4.35~8.15 중량%, 백출4.35~8.15 중량%, 인삼 4.35~8.15 중량%, 계피 4.35~8.15 중량%, 건율4.35~8.15 중량%, 시호 8.7~16.3 중량%,오배자 8.7~16.3 중량%, 백복령 8.7~16.3 중량%로 이루어진 한약재를 첨가하여 끊인 한약재 물 1~2 중량비; 조청 0.1~0.3 중량비; 및 설탕 0.55~0.95 중량비;를 혼합한 소스에 넣어 졸이는 단계(b); 및,단계(b)로부터 수득된 졸여진 돼지 족발에 파를
올리고 그 다음에 실고추를 2~3가닥 올린 후, 통깨와호두를 뿌리는 단계(c);를 포함하는 것을 특징으로 하는 돼지 족발의 조리방법
(A) boiling the pork paws in water;
The boiled pork paws obtained from the step (a) were mixed with 1 part by weight of soy sauce; 4.35 to 8.15% by weight of Panax ginseng, 4.35 to 8.15% by weight of Panax ginseng, 4.35 to 8.15% by weight of Angelica giganta, 4.35 to 8.15% by weight of Panax ginseng, 4.35 to 8.15% The herbal medicines 1 to 4 were prepared by adding herbal medicines comprising 4.35 to 8.15% by weight of cinnamon, 4.35 to 8.15% by weight of cinnamon, 4.35 to 8.15% by weight of dry matter, 8.7 to 16.3% by weight of SiC, 8.7 to 16.3% ~ 2 weight ratio; 0.1 ~ 0.3 weight ratio of Jojung; And 0.55 to 0.95 weight ratio of sugar to the mixed source; And, in step (b), on the molten pork paw
(C) a step of raising sesame seeds and then raising 2 to 3 strands of lysine, and then sprinkling sesame seeds and walnuts.
KR1020170038734A 2017-03-27 2017-03-27 The formula for pig foot KR20180109321A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102021066B1 (en) 2019-05-15 2019-11-04 (주)왕선사람들 Pettitoes using germanium bean-sprouts and manufacturing method thereof
KR102180266B1 (en) 2020-06-30 2020-11-18 (주)왕선사람들 Pettitoes using germanium bean-sprouts and manufacturing method thereof
KR20210027816A (en) * 2019-09-03 2021-03-11 (주)자작나무형제들 Manufacturing method of pork hocks and pork hocks manufactured by the method
CN113545336A (en) * 2021-07-19 2021-10-26 杨凌职业技术学院 Pig semen purifying agent

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102021066B1 (en) 2019-05-15 2019-11-04 (주)왕선사람들 Pettitoes using germanium bean-sprouts and manufacturing method thereof
KR20210027816A (en) * 2019-09-03 2021-03-11 (주)자작나무형제들 Manufacturing method of pork hocks and pork hocks manufactured by the method
KR102180266B1 (en) 2020-06-30 2020-11-18 (주)왕선사람들 Pettitoes using germanium bean-sprouts and manufacturing method thereof
CN113545336A (en) * 2021-07-19 2021-10-26 杨凌职业技术学院 Pig semen purifying agent

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