KR20180130894A - Manufacturing Method of Oriental-Medical Pork using Ssanghwa Tea - Google Patents

Abstract

According to an embodiment of the present invention, a method for manufacturing medicinal herbal pork belly using ssanghwa tea comprises the steps of: mixing 11 to 17 parts by weight of garlic, 4 to 11 parts by weight of ginger, 4 to 11 parts by weight of soybean paste, 25 to 35 parts by weight of apple, 25 to 35 parts by weight of a Japanese apricot extract, and 30 to 40 parts by weight of onion with respect to 10 parts by weight of ssanghwa tea to prepare a ssanghwa aged sauce; marinating pork belly in the aged sauce at 2 to 6°C for 24 to 48 hours; putting the aged pork belly on an oven fan on which at least one among a licorice, Korean angelica roots, and milk vetch roots is spread, covering the same with a foil, and cooking the same at 180 to 200°C for 50 to 60 minutes; and allowing the cooked pork belly to be boiled down in a ssanghwa tea boiling down sauce. The ssanghwa tea includes 5 to 15 parts by weight of Korean angelica root, 5 to 15 parts by weight of Rehmannia glutinosa, 5 to 15 parts by weight of Cnidium officinale Makino, 5 to 15 parts by weight of milk vetch roots, 3 to 12 parts by weight of cinnamon, 3 to 12 parts by weight of licorice, 2 to 8 parts by weight of ginger, and 2 to 8 parts by weight of jujube with respect to 10 parts by weight of White woodland peony.

Description

{Manufacturing Method of Oriental-Medical Pork using Ssanghwa Tea}

The present invention relates to a method for producing pork belly, and more particularly, to a method for producing pork belly using an oriental medicinal herb.

The pork belly is a wide, flat shape from the part of the pork to the abdomen where the ribs are removed. The pork is rich in nutrition and is known to be a very soppy part of pork.

The fat content of pork belly is known to absorb dust, which is absorbed by people engaged in dusty work, preventing pneumoconiosis by preventing contamination of the trachea and lungs, and also releasing pollutants such as mercury and lead into the body to detoxify And the fatty acid of the pork belly is an unsaturated fatty acid which prevents accumulation of blood cholesterol and improves the blood flow.

In particular, pork flesh 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 not only for growth and development of children but also for pork It is known that the iron contained in the body is highly absorbed to prevent iron-deficiency anemia.

Normally, pork belly is cut in a proper size and baked on a hot plate without adding any seasoning.

However, in such a conventional bacon, the bacillus is peculiar to the pork. When the bacon is baked, the meat is exposed to the risk of carcinogen. When the bacon is hardened after a certain period of time after baking, And there is a problem that various flavors and fragrances can not be obtained.

In order to remove such pork meat and to obtain various flavors and aromas, conventionally, various herbal medicines, soybean paste, coffee and the like have been added to prepare pork meat or aging meat has been conventionally known.

However, when using the medicinal herb, it is possible to improve the flavor of the medicinal herb and add the aroma of the medicinal herb to remove the nutrients, but the taste of the medicinal herb is felt darker than the taste of the meat, and the side effect of the medicinal herb may appear as it is.

On the other hand, Ssanghwa Tea (雙 和 茶) is widely known as a tea boiled together with Sukjunghwang, Angelica giganta, Cynthia, Peony, Cinnamon, Licorice, and Hwanggi.

It is intended to supplement the lack of energy, and it is made to be able to drink lightly by car than the siping hot water which is the medicine for the thick medicine, and it has the effect of enhancing the water of the sihwa-tang which warms the body and improves the physical strength, And the fragrance is partially excluded so that it is easy to drink.

However, there are many side effects such as the phytochemicals contained in the twinning tea and the digestive disorders due to the medicinal herbs which are contained in the twinned car. In addition, due to the unique aroma and taste of Chinese medicine, some people can resist eating.

It is an object of the present invention to provide a method for manufacturing a herb poultry which is superior in taste and aroma using a twinned tea and is healthy.

It is also an object of the present invention to provide a method for manufacturing a herbbed poultry that eliminates side effects of ssinghwa tea and resistance to eating.

(A) 11 to 17 parts by weight of garlic, 4 to 11 parts by weight of garlic, 4 to 11 parts by weight of miso, 4 to 11 parts by weight of apple, 25 to 35 parts by weight of apple 25 to 35 parts by weight of an undiluted undiluted solution and 30 to 40 parts by weight of an onion 30 to 40 parts by weight to prepare a saucer-matrated sauce; (b) (C) baking the pork that has undergone the step (b) on an oven pan filled with at least one of licorice, Angelica keiskei keishi, and yellow radishes, covering it with a foil, and baking it in an oven at 180 ° C to 200 ° C for 50 minutes to 1 hour And (d) dissolving the pork belly that has been subjected to the step (c) in a twinning tea sauce sauce, wherein the twin snaker carries 5 to 15 parts by weight of Angelica gigas 5 to 15 parts by weight of a sulfur source, 3 to 12 parts by weight of cinnamon, 3 to 12 parts by weight of licorice, 2 to 8 parts by weight of ginger and 2 to 8 parts by weight of jujube.

2 to 8 parts by weight of liquor, 0.5 to 3.5 parts by weight of liver, 0.4 to 1.2 parts by weight of sugar, 0.2 to 0.6 part by weight of Angelica gigas L. and 0.2 to 0.6 part by weight of licorice were mixed with 10 parts by weight of twinning tea, Deg.] C to 90 [deg.] C for 5 minutes to 7 minutes.

Here, the step (d) may be carried out for 3 minutes in a high temperature of 90 ° C to 100 ° C or for 5 minutes in a medium temperature of 75 ° C to 90 ° C.

According to the method for manufacturing a herb pork using a twinned car according to an embodiment of the present invention, the taste and flavor of the pork is excellent and the taste and flavor of the herb is excellent. In addition, can do.

According to the method for manufacturing a herbal quarantine using a twinned car according to an embodiment of the present invention, the side effects of the twinned car can be solved by aging the poultry with a source of aging in a twin car including the apple and the undiluted solution.

1 is a flowchart of a method for manufacturing a herbal belly using a twin car according to an embodiment of the present invention.

Prior to the description of the concrete contents of the present invention, for the sake of understanding, the outline of the solution of the problem to be solved by the present invention or the core of the technical idea is first given.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. It will be apparent to those skilled in the art, however, that these examples are provided to further illustrate the present invention, and the scope of the present invention is not limited thereto.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will become more apparent by describing in detail preferred embodiments thereof with reference to the attached drawings in which: It is possible to quote the above. In the following detailed description of the principles of operation of the preferred embodiments of the present invention, it is to be understood that the present invention is not limited to the details of the known functions and configurations, and other matters may be unnecessarily obscured, A detailed description thereof will be omitted.

Ssanghwa tea is a tea which boils bark, stem, fruit and roots of tree bark such as white peony, Sukjihwang, licorice, Hwanggi, Angelica gigantea, cinnamon, peony, etc. and contains many useful ingredients such as carbohydrate, calcium, phosphorus, iron and vitamin A. There is.

In 'Dongbokgop', Sujipwiang, Angelica gigas, Amygum, Peony, Cinnamon, Licorice, Hwanggi are introduced as materials of Ssanghwa tea. Ssanghwa tea is a mixture of these seven materials at a reasonable rate to fit the constitution is said to have been a long time, home to a teapot (4 to 5 cups) with a large bowl of each ingredient for 2 hours to drink comfortably. Depending on your preference, you may add dandelion, gangjeong, hwangjeong, and so on.

Ssanghwa tea has a great effect of warming the body and improving the physical strength. The name 'twin-sum' means that the two yin and yang are harmonized. People who feel fatigue easily or who are easily affected by colds and those who are weak after the illness can breathe a healthy winter without a cold.

In addition, the twin car is weak and bad blood, body and mind after tired or hard work, or early cold when you drink the fatigue is loose. It is effective when you have a big illness, your body is weak and you are not feeling well, you often sweat your cold sweating, or if you have a bad back after a couple has sex. Especially, if you drink a cup of tea every day in summer, you can forget about the heat.

This twincha tea is made to be able to drink more lightly than a sihwa-tang, which is a medicine to produce a thick medicine, and it has the effect of warming the body and enhancing the physical strength of the sihwa-tang but it will increase the water content, It is made easy to drink.

Hereinafter, the materials included in the Ssanghwa cars are as follows.

The peony leaf is the dried root of the perennial herbaceous peonies (Paeonia lactiflora PALL) belonging to the Ranunculaceae family. It has the efficacy of the blood circulation, the parenteral efficacy, the parenteral efficacy, the stomach acupuncture treatment, It is used for the purpose of treating symptoms such as fever, menstrual relief,

It is the processed rootstock of Rehmannia glutinosa LIBOSCH, a perennial herb that belongs to Scrophulariaceae. It has the efficacy of consonant blood, It is used for the treatment of symptoms such as nausea, vomiting, diarrhea, cardiac arrest, menstrual relief, lower bruising, dizziness, tinnitus, and frequent blushing.

Angelica gigas Nakai, Angelica sinensis (Oliv.) Diels, and Angelica acutiloba (Sieb. & Zuc. Kitagawa) are classified as Angelica gigas Nakai. This has effects such as hematopoietic action, promotion of uterine growth, improvement of peripheral circulation disorder, analgesic action, inhibition of inflammation.

Cnidium officinale MAKINO, a perennial plant belonging to the Umbelliferae, is dried and has the effect of a bowstring and a giant cobweb. It has the effects of menstruation relief, jingga abdominal pain, chest tightness, anorexia nervosa, headache, For the purpose of treating the symptoms of.

Hwanggi is the dried root of the perennial herbaceous Astragalus membranaceus BUNGE belonging to Leguminosae and has the efficacy of epigastric, ischemic, intestinal, viviparous, intestinal, intestinal, blood, swelling, It is used for the treatment of symptoms such as defecation.

Cinnamon is a medicinal herb made of bark of Cinnamomum japonicum SIEB. Which is an evergreen tree belonging to the Camphoraceae family. Its taste is spicy and sweet and its fever is feeble. Efficacy is activated by the function of the nondominant, so digestive system is digestive disorder, abdominal diarrhea and abdominal diarrhea is widely used. It also causes a rapid response to vomiting caused by a stomach. It is also widely applied to painful neuralgia and joint diseases by stopping the limb paralysis and pain caused by the wind-like property and by wearing back and knees. It also improves postpartum hemorrhage, bleeding from old dysentery and bowel movement. In addition, the effect is also effective in the symptoms of kidney failure, lower abdomen and cystitis is often used for diseases that occur frequently.

Licorice (Glycyrrhiza uralensis FISCH) is used as herb medicine by drying the roots. It eliminates the toxicity of all medicines and is neutralized with good combination with all medicines. Therefore, it is used together with medicinal herbs and herbal ingredients to harmonize herbal medicines and double their functions and effects. Because sugar content is 50 times that of sugar, sugar is once used as a sweetener. When chewing or sucking roots, it relieves pain in the neck, and cold signs are improved, so it is also used as a cold medicine, and it is said to have an effect on constipation.

1 is a flowchart of a method for manufacturing a herbal belly using a twin car according to an embodiment of the present invention.

As shown in FIG. 1, a method for manufacturing a herb pork using a twin-wheel car according to an embodiment of the present invention includes a step (S100) of producing a twin-car mat ripening source, a step (S200) Step S300 and step S300 in which the batter is put in an oven pan filled with at least one of licorice, Angelica and Radish, covered with a foil and then cooked in an oven at 180 to 200 DEG C for 50 minutes to 1 hour, (Step S400).

The twinning vehicles included in the twin-car aging source and the twinning tea sauce source of the present invention may include a baekjang medicine, a medicinal plant, a medicinal plant, a celestial plant, a hairy plant, cinnamon, licorice, ginger and jujube. Preferably, the composition ratio of the medicinal herbs contained in the twinning car is 5-15 parts by weight of Angelica keiskei, 5-15 parts by weight of Sanguineous oil, 5-15 parts by weight of Angelicae radix, 5-15 parts by weight of Radixiaceae, 12 to 12 parts by weight of licorice, 3 to 12 parts by weight of licorice, 2 to 8 parts by weight of ginger and 2 to 8 parts by weight of jujube, and further honey may be included.

On the other hand, although the present invention uses twin-wheel cars, a twin-burner can also be used. It is preferable to add 15 to 25 parts by weight of water to 10 parts by weight of the twin-bath in order to reduce the incense of the twin-bath and soften the concentration.

A step (S100) of producing a twinned-car maturation source is a step of preparing a matched pair-matched sauce for low-temperature aging by placing pork belly.

More specifically, the source of the maturation of the twin car may include twinning tea, garlic, ginger, miso, apple, plum undiluted and onion. Among the medicinal herbs contained in Ssanghwa tea, Sukjihwang has a disadvantage of causing digestive disorders. Therefore, it may cause digestive problems, diarrhea and abdominal pain, so it may be restricted for people with weak digestive function.

The apple contained in the twinned-car maturation sauce is a kind of fruit which can be easily obtained from the surroundings, and which contains a large amount of organic acid such as citric acid and tartaric acid, which helps digestion by stimulating secretion of gastric juice. Therefore, eating these apples helps digestion and absorption, and is effective in making and dressing.

The pomegranate juice contained in the twinned-car maturation source has a specific acidity affecting the digestive organs and allows digestive juices to be excreted from the stomach, duodenum, and the like. In addition, the juice of the plum juice stimulates and normalizes the secretion of gastric juice, so it shows efficacy both in gastric hyperplasia and in indigestion.

Therefore, the twinned-car maturing sauce of the present invention can be prepared by grinding garlic, ginger, soybean paste, onion, apples and plum undiluted juice mixed with twinned tea to remove gastric disorders and digestive defects Besides, it can solve the rejection feeling due to the unique flavor of Ssanghwa tea, and can enhance the flavor of pork belly and soften the meat quality.

Preferably, the source of the twinned-car mat is 11 to 17 parts by weight of garlic, 4 to 11 parts by weight of ginger, 4 to 11 parts by weight of miso, 25 to 35 parts by weight of apple, 25 to 35 parts by weight of apple juice, And onion 30 to 40 parts by weight.

When the amount of the apple juice and the liquid apple juice is less than 25 parts by weight based on 10 parts by weight of the twinning tea, the effect of improving the side effects of the jujube juice is not sufficient. If the juice is composed of more than 35 parts by weight, It was more dominant than taste and incense.

In step S200, the poultry is aged at a predetermined temperature for a certain period of time at a low temperature aging step in step S100.

In the method of putting the pork belly, it is possible to uniformly apply the above-mentioned aging sauce to the surface with a brush, put it on the surface or evenly sow the same with the sprayer. The method may further include a step of vacuum packing or sealing with the wrap after the sauce has permeated the poultry.

The temperature at which the pork belly is aged is preferably aged at a low temperature of 2 to 6 占 폚 in consideration of a marinade effect which removes the nutrients of the meat and softens the texture.

The time for aging the pork belly is preferably 24 hours to 48 hours. If it is 24 hours or less, the penetration of the biodegradable sauces is less and the aging is less, and if it is more than 48 hours, the pork belly is aged too much and the texture is disturbed.

Next, step S300 is performed in which the pork that has been subjected to the step S200 is placed in an oven pan filled with at least one of licorice, Angelica and Radish, covered with a foil, and then cooked in an oven at 180 to 200 DEG C for 50 minutes to 1 hour .

Liquorice, Angelica gigas, and Hwanggi are sweet and flavorful among the medicinal herbs contained in the twinning tea. Therefore, if the pork belly is put on an oven pan having at least one of licorice, Angelica gigas, and Hwanggi, the flavor and aroma of the pork belly can be improved It is possible to prevent the bottom of the pork belly from pressing on the oven pan.

In addition, by covering the poultry with the foil before cooking in the oven, moisture of the meat is prevented from being evaporated, so that the juice can be preserved to the utmost, and the surface of the meat can be prevented from carbonizing.

The temperature and time at which the pork should be cooked in the oven is preferably from 180 to 200 DEG C for 50 minutes to 1 hour, taking into account the degree of cooking of the meat.

Next, the step S300 includes a step S400 of solving the poultry that has been subjected to the step S300 to the source of the twin sash.

The above-described twinning tea sauce source may be prepared by mixing twin tea, sake, soy sauce, sugar, Angelica keiskei, and licorice at a predetermined temperature and for a predetermined time.

Preferably, 2 to 8 parts by weight of liquor, 0.5 to 3.5 parts by weight of soy sauce, 0.4 to 1.2 parts by weight of sugar, 0.2 to 0.6 parts by weight of Angelica gigas and 0.2 to 0.6 parts by weight of licorice are mixed with 10 parts by weight of twinning tea . Also, considering the concentration and flavor of the source, it can be produced by heating at 75 to 90 DEG C for 5 minutes to 7 minutes.

Considering the texture and flavor of the pork belly, the pork that has undergone the step S300 preferably is allowed to soak for 3 minutes at 90 ° C to 100 ° C or 5 minutes at 75 ° C to 90 ° C in a medium heat.

In step S400, the battered pork belly can be cooked in the oven to maintain its crispy texture while maximizing the taste and flavor of the pork chopped sauce sauce.

<Examples>

35 g of twinned car, 50 g of garlic, 25 g of ginger, 30 g of miso, 102 g of apple, 102 g of undiluted raw material of mung bean, and 125 g of onion are mixed and ground to prepare a twin car maturing sauce. 600 g of bamboo shoots were put on the saucer-fermented sauce and matured at 6 ° C for 24 hours at low temperature.

The aged pork belly is placed on an oven pan filled with licorice, Angelica gigas and Hwanggi, covered with foil, and then cooked in an oven at 180 ° C for 1 hour.

200g of ssanghwa tea, 100g of liquorice, 40g of soy sauce, 16g of sugar, 7g of Angelica gigas, and 5g of licorice are mixed and boiled at 90 ℃ for 5 minutes to prepare a double sour tea sauce sauce. Poultry chopped sauce is boiled in the oven for 5 minutes at 75 ° C.

<Comparative Example>

Excluding apple and plum juice, 35g of twinning tea, 50g of garlic, 25g of ginger, 30g of doenjang, and 125g of onion are mixed and ground to prepare a twinned car maturing sauce. 600 g of bamboo shoots were put on the saucer-fermented sauce and matured at 6 ° C for 24 hours at low temperature.

The aged pork belly is placed on an oven pan filled with licorice, Angelica gigas and Hwanggi, covered with foil, and then cooked in an oven at 180 ° C for 1 hour.

200g of ssanghwa tea, 100g of liquorice, 40g of soy sauce, 16g of sugar, 7g of Angelica gigas, and 5g of licorice are mixed and boiled at 90 ℃ for 5 minutes to prepare a double sour tea sauce sauce. Poultry chopped sauce is boiled in the oven for 5 minutes at 75 ° C.

<Sensory Test>

For sensory evaluation, 30 students (20 students, 30 students, 40 students, 10 students) were selected from Jeonju University.

Color, flavor, taste, texture and abdominal discomfort were evaluated in terms of preference degree. Color, flavor, taste, texture and abdominal discomfort were evaluated in terms of degree.

characteristic Example Comparative Example
group
number
Degree Color 5.05 ± 1.15 4.87 ± 1.33 incense 6.56 ± 1.14 5.25 ± 1.21 flavor 6.11 + 1.31 4.92 ± 1.25 Texture 6.15 ± 1.02 5.90 ± 1.11 Abdominal discomfort 5.48 ± 1.25 3.86 ± 1.01
tablet

Degree
Color 5.32 ± 1.12 5.11 ± 1.17 incense 5.41 ± 1.21 5.92 ± 1.13 flavor 4.72 ± 1.20 5.21 ± 1.32 Texture 4.52 ± 1.04 4.92 ± 1.17 Abdominal discomfort 3.79 ± 1.11 5.87 ± 1.04

The preference test method used in the sensory evaluation was 1 point 'very bad', 2 points 'bad', 3 points 'a little bad', 4 points 'normal', 5 points 'a little good', 6 points 4 points are 'normal', 3 points are 'soft', 4 points are 'very good', and 1 point is 'very soft / tender', 2 points are 'soft / tender' 5 points 'a little jeans', 6 points 'jeans', and 7 points 'very strong'.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Various modifications and variations may be made thereto by those skilled in the art to which the present invention pertains.

Accordingly, the spirit of the present invention should not be construed as being limited to the embodiments described, and all of the equivalents or equivalents of the claims, as well as the following claims, belong to the scope of the present invention .

Claims (3)

A method of manufacturing a herb poultry using a twin-
(a) 11 to 17 parts by weight of garlic, 4 to 11 parts by weight of garlic, 4 to 11 parts by weight of miso, 25 to 35 parts by weight of apple, 25 to 35 parts by weight of a stock solution of maca, and 30 to 40 parts by weight of onion Mixing and grinding the mixture to prepare a twin-car maturation source;
(b) slowly aging the aged sauce at a temperature of 2 to 6 占 폚 for 24 to 48 hours;
(c) baking the pork that has undergone the step (b) on an oven pan filled with at least one of licorice, Angelica keiskei koidzai, and radishes and covering it with a foil, followed by cooking at 180 ° C to 200 ° C for 50 minutes to 1 hour in an oven; And
(d) dissolving the pork that has been subjected to the step (c)
5 to 15 parts by weight of ginseng, 5 to 15 parts by weight of ginseng, 5 to 15 parts by weight of ginseng root, 5 to 15 parts by weight of ginseng, 3 to 12 parts by weight of cinnamon, 3 to 12 parts by weight of licorice, 2 to 8 parts by weight of ginger, and 2 to 8 parts by weight of jujube.
The method according to claim 1,
The twinning tea sauce source is prepared by mixing 2 to 8 parts by weight of liquor, 0.5 to 3.5 parts by weight of soy sauce, 0.4 to 1.2 parts by weight of sugar, 0.2 to 0.6 parts by weight of Angelica gigas L. and 0.2 to 0.6 parts by weight of licorice, And heating the mixture at 90 占 폚 for 5 minutes to 7 minutes.
The method according to claim 1,
Wherein the step (d) is carried out for 3 minutes at a temperature of 90 ° C to 100 ° C or for 5 minutes at a temperature of 75 ° C to 90 ° C for 5 minutes.

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