KR20190041166A - Oven roasted abomasum and manufacturing method therof - Google Patents
Oven roasted abomasum and manufacturing method therof Download PDFInfo
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- KR20190041166A KR20190041166A KR1020170132290A KR20170132290A KR20190041166A KR 20190041166 A KR20190041166 A KR 20190041166A KR 1020170132290 A KR1020170132290 A KR 1020170132290A KR 20170132290 A KR20170132290 A KR 20170132290A KR 20190041166 A KR20190041166 A KR 20190041166A
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- 238000004519 manufacturing process Methods 0.000 title description 9
- 210000003165 abomasum Anatomy 0.000 title description 2
- 230000032683 aging Effects 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000000227 grinding Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 230000005070 ripening Effects 0.000 claims description 4
- RZSCFTDHFNHMOR-UHFFFAOYSA-N n-(2,4-difluorophenyl)-2-[3-(trifluoromethyl)phenoxy]pyridine-3-carboxamide;1,1-dimethyl-3-(4-propan-2-ylphenyl)urea Chemical compound CC(C)C1=CC=C(NC(=O)N(C)C)C=C1.FC1=CC(F)=CC=C1NC(=O)C1=CC=CN=C1OC1=CC=CC(C(F)(F)F)=C1 RZSCFTDHFNHMOR-UHFFFAOYSA-N 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 13
- 244000298697 Actinidia deliciosa Species 0.000 abstract description 9
- 235000009436 Actinidia deliciosa Nutrition 0.000 abstract description 9
- 235000009434 Actinidia chinensis Nutrition 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 235000013882 gravy Nutrition 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 208000001132 Osteoporosis Diseases 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 208000007442 rickets Diseases 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- 208000005368 osteomalacia Diseases 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 201000004569 Blindness Diseases 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010053759 Growth retardation Diseases 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000000739 chaotic effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 210000004013 groin Anatomy 0.000 description 1
- 231100000001 growth retardation Toxicity 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000664 rectum Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 오븐 구이 막창 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 육즙이 살아 있어 겉은 바삭하면서 속은 말랑말랑한 식감과 영양 손실의 최소화로 남녀노소 모두가 맛과 영양을 함께 즐길 수 있도록 한 오븐 구이 막창 및 그 제조 방법에 관한 것이다.[0001] The present invention relates to an oven baking pan and a method of manufacturing the same, and more particularly, to an oven baking pan and an oven baking oven for oven baking, And to a method for manufacturing the same.
일반적으로 막창은 돼지막창과 소막창으로 구분된다. 돼지막창은 직장(항문)에서 30cm이내를 막창이라 하고, 소막창은 4번째 위부위를 막창이라고 부르는데, 즉 홍창 또는 절창이라 칭하기도 한다. 이러한 막창은 일반 살코기보다 칼슘 성분이 월등히 많고 고단백 저콜레스테롤 식품으로 어린이의 성장부진 및 구루병에 좋으며, 성인의 골다공증 및 골연화증 예방에도 큰 효과가 있다. 특히, 여성들의 다이어트 식품으로 분해 작용이 뛰어나 위벽보호, 알코올 분해, 소화촉진에 도움을 준다.Generally, the blindfolds are divided into pig bladder and small bladder. The pig stomach is within 30cm from the rectum (anus), and the stomach side is called the stomach, the fourth stomach area. These guts are much more calcium than normal lean meat, high-protein low-cholesterol foods are good for growth of children and rickets, and are effective in prevention of osteoporosis and osteomalacia in adults. Especially, it is a dietary food of women, and it has excellent decomposition function, which helps to protect the stomach wall, decompose alcohol, and promote digestion.
그러나 막창은 특유의 냄새가 많이 나고 육질이 질겨 통상, 물에 장시간 삶게 되는데, 이렇게 막창을 장시간 삶게 되면 막창 고유의 고소한 맛이 제거되는 것은 물론 육즙의 손실로 인한 영양분의 손실과, 막창 특유의 쫄깃한 식감을 느낄 수 없게 된다. 일예로, 한국 공개특허공보 제2004-0006047호 돼지막창 제조방법에 의하면, 일정량의 돼지막창에 소금을 혼합하여 교반, 세척후 기름제거와 필요 크기만큼 절단가공하여 물기를 완전히 제거한 통상적인 돼지막창을, 끓인 물에 쇠고기다시다, 미원, 소금, 키위를 일정량 혼합하여 믹스한 양념혼합물에 혼합하여 이를 영상 0℃에서 18~20시간 숙성후 필요한 단위로 진공포장한 다음 영하 20℃ 에서 급냉하는 것을 제안하고 있는 것이다. 그리고 막창을 팬이나 불에 직화하면 열로 인해 겉은 물론 안에 까지 타서 육즙이 없어져 쫄깃쫄깃 씹히는 식감이 없어지게 됨은 물론 영양 손실도 많아 막창이 갖는 효능을 취득하는 것이 어려운 문제점이 있었다.However, it has a distinctive smell, and it is usually cooked in water for a long time. When boiled for a long time, it is possible to remove the taste of jujube, and also to lose nutrition due to loss of juice, I can not feel the texture. For example, Korean Patent Laid-Open Publication No. 2004-0006047 discloses a method for manufacturing a pig's mouthwash, which comprises mixing a certain amount of salt in a pig's mouth, stirring, washing, removing oil and cutting to a required size, , Mixed with a certain amount of beef, red beans, salt, and kiwi in boiled water, mixed with a certain amount of the mixture, and then aged at 0 ° C for 18 to 20 hours, vacuum-packed in necessary units and then quenched at -20 ° C It is. When the mangrok is cooked in a pan or a fire, the inside of the mangal is burnt to the inside due to the heat, so that the juice disappears, and the texture of the mangalized chewy gum is lost, and the nutrition loss is also large.
이에 본 발명은 상기한 바와 같은 종래의 제반 문제점을 해소하기 위해 창안된 것으로서, 그 목적은 육즙이 살아 있어 겉은 바삭하면서 속은 말랑말랑한 식감과 영양 손실의 최소화로 남녀노소 모두가 맛과 영양을 함께 즐길 수 있도록 한 오븐 구이 막창 및 그 제조 방법을 제공함에 있다.Accordingly, the present invention was conceived to overcome the above-described problems of the prior art, and its object is to provide a food and beverage having both juice and nutrients with both crispness and crispness, And a method of manufacturing the same.
이러한 본 발명의 목적을 달성하기 위한 본 발명에 의한 오븐 구이 막창 및 그 제조 방법의 한 형태는, 손질된 막창을 연육한 후 숙성하는 연육 숙성단계와; 연육 숙성단계를 거친 막창을 오븐에서 35 ~ 45% 수분 함유량을 갖도록 초벌하는 초벌 구이단계와; 상기 초벌 구이단계를 거친 막창을 10 ~ 15% 수분 함유량을 갖도록 재벌하는 재벌 구이단계;로 이루어진 것을 특징으로 하고, 상기 연육단계는, 막창 100 중량부에 대하여 키위즙 0.2 중량부를 혼합한 후 숙성되고, 상기 초벌 구이단계는 온도 300 ~ 350℃에서 회전석쇠 3 ~ 6개를 이용하여 6 ~ 15분 정도 오븐의 윗불로 굽게 되는 것이며, 상기 재벌 구이단계는 팬에서 290 ~ 350℃의 온도하에 6 ~ 20분 정도 굽게 되는 것을 특징으로 한다.To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided an oven baking pan and a method of manufacturing the same, A rough grinding step in which the barn having undergone the aging process is preliminarily made to have a moisture content of 35 to 45% in an oven; The method according to any one of claims 1 to 3, wherein the chewing gum is aged so as to have a moisture content of 10 to 15% , And the rough grinding step is carried out at a temperature of 300 to 350 ° C for 3 to 6 hours using a rotary grinder for 6 to 15 minutes. The grinding step is performed at a temperature of 290 to 350 ° C in a pan, And is bent for about 20 minutes.
상술한 바와 같이 본 발명은 손질된 막창을 연육한 후 숙성하는 연육 숙성단계와, 연육 숙성단계를 거친 막창을 오븐에서 35 ~ 45% 수분 함유량을 갖도록 초벌하는 초벌 구이단계와, 상기 초벌 구이단계를 거친 막창을 10 ~ 15% 수분 함유량을 갖도록 재벌하는 재벌 구이단계로 이루어지고, 상기 초벌 구이단계는 오븐의 윗불로 회전석쇠 3 ~ 6개를 이용하여 300 ~ 350℃의 온도로 6 ~ 15분 정도 굽고, 상기 재벌 구이단계는 초벌된 막창을 팬에서 290 ~ 350℃의 온도에서 6 ~ 20분 정도 굽게 됨으로써 육즙이 살아 있어 겉은 바삭하면서 속은 말랑말랑한 식감과 막창이 갖는 효능, 즉 어린이에게는 성장부진 및 구루병 등, 성인에게는 골다공증 및 골연화증 등의 예방, 위벽보호, 알콜분해, 소화촉진 등의 효능을 갖도록 하는 영양 성분을 최소화함으로써 남녀노소 불문하고 모두가 맛과 영양을 함께 즐길 수 있어 맛의 즐거움과 건강을 한층 증대시킬 수 있는 효과를 갖게 된다.As described above, according to the present invention, there is provided a method for preparing a roasted beef meat, comprising the steps of: aging a cultivated mushroom and aging the mushroom and aging the meat to have a moisture content of 35-45% in an oven; Wherein the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef Baking, the above-mentioned chaebol baking step is performed by bending the rough sashes at a temperature of 290 ~ 350 ℃ for 6 ~ 20 minutes in the pan, so that juice is alive and the effect of the crisp, And rickets, to prevent osteoporosis and osteoporosis in adults, to protect the stomach wall, alcohol degradation, and promote the digestion of nutrients to minimize the effect of nutrition, men and women of all ages Everybody can enjoy the taste and nutrition that will have to be further increasing the pleasure of taste and health effects.
도 1은 본 발명에 의한 오븐 구이 막창의 제조 공정을 순차적으로 나타낸 블록도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram sequentially showing a manufacturing process of an oven baking sash according to the present invention; FIG.
이하, 첨부된 도면을 참조로 하여 본 발명에 의한 막창 구이 및 그 제조 방법에 대하여 상세히 설명하기로 한다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method of manufacturing a grate in a grate according to the present invention and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.
본 발명은 도 1에 도시된 바와 같이 연육 숙성단계 - 초벌 구이단계 - 재벌 구이단계로 이루어진다.As shown in FIG. 1, the present invention comprises a ripening stage of ripening, a rough roasting stage, and a chrysanthemum roasting stage.
상기 연육 숙성단계는 손질된 막창을 연육한 후 숙성하는 것으로서, 막창 100 중량부에 대하여 키위즙 0.2 중량부를 혼합하여 연육 과정을 거친다. 막창의 손질은 신선한 돼지막창을 준비한 다음 뒤집어 막창 내부에 붙어있는 기름덩어리를 제거하고, 상기 돼지막창에 밀가루 혹은 소금을 투입, 문질러 세척함으로써 이루어진다. 그런 다음 연육제, 키위즙과 같은 숙성제를 투입하여 숙성시키게 되는 것으로서, 통상 키위(kiwi fruit)는 다래과 덩굴성 낙엽과수이며, 원산지는 중국 양자강 연안이고 중국에서는 '양도(揚桃)'라고 부른다. 20세기 들어 중국으로부터 뉴질랜드에 전해져 개량을 거듭하여 오늘날 키위가 되었다. 열매 형태가 갈색 털로 덮여 있어 뉴질랜드에 서식하는 '키위'라는 새와 닮아 키위라고 이름이 붙여졌다고 한다. 키위에 든 식이섬유는 사과의 3배 수준이다. 팩틴과 같은 가용성 식이섬유는 혈액에 녹아 당, 콜레스테롤과 같은 영양소의 흡수를 지연시키는 효과가 있다. 반면 불용성 식이섬유는 대장 속 노폐물이 잘 배출되도록 돕는다. 변비를 개선해 몸에 쌓인 독소를 제거하고, 검버섯 및 잡티 생성을 막아주는 성분도 함유하고 있다.The above-described aging process is a process of aging the treated gangue, and 0.2 part by weight of kiwi juice is mixed with 100 parts by weight of the gangue. The gland is prepared by preparing a fresh pork slice, then removing the lump of oil attached to the inside of the slice and putting flour or salt into the pork slice and rubbing it. Then, it is aged by aging agent such as fruit juice and kiwi juice, and kiwi fruit is usually dwarf and vine leaves and water, and its origin is on the coast of Yangtze River in China, and in China it is called 'Yangpo' I call it. It has been passed from China to New Zealand in the twentieth century, and has been improved to become a kiwi today. The fruit is covered with brown hairs and is said to have been called kiwi, resembling a bird called 'kiwi' in New Zealand. Dietary fiber in kiwi is three times the size of apple. Soluble fiber, such as pectin, is dissolved in blood and has the effect of delaying absorption of nutrients such as sugars and cholesterol. Insoluble dietary fiber, on the other hand, helps to excrete the waste of the colon. It improves constipation, removes toxins accumulated in the body, and contains ingredients that prevent blindness and dullness.
상기 초벌 구이단계는 연육 숙성단계를 거친 막창을 오븐에서 35 ~ 45% 수분 함유량을 갖도록 초벌하는 것으로서, 상기 35 ~ 45% 수분 함유량을 유지하기 위해 오븐에서 회전석쇠 3 ~ 6개를 이용하여 300 ~ 350℃의 온도에서 6 ~ 15분 정도 오븐에서 굽게 된다. 이때 초벌은 3 ~ 6개 석쇠에 막창을 가득 깔고 오븐에 넣고 윗불로 굽게 되는 것으로서, 오븐에서 윗불로 굽게 되면 육즙이 이탈되는 것을 방지할 수 있게 된다. 만약 오븐에서 아랫불로 굽게 되면 석쇠에 놓여진 막창의 아래 부분이 구워지면서 육즙이 석쇠 아래로 떨어져 육즙의 손실 및 적정 수분 함유량의 유지가 어렵게 되는 반면에서 윗불로 굽게 되면 막창 안에 있는 육즙이 안에 갇혀 석쇠 아래로 이탈되는 것을 방지할 수 있어 육즙의 손실 및 적정 수분 함유량의 유지가 가능해진다.In order to maintain the moisture content of 35 to 45%, the above-mentioned rough grilling step is carried out by using 3 to 6 rotating grills in an oven to maintain a moisture content of 35 to 45% And bake in an oven at a temperature of 350 ° C for about 6 to 15 minutes. At this time, three to six grilles are filled with guts and placed in an oven, which is roasted in a top fire. When the roasted meat is roasted in the oven, it is possible to prevent the juice from escaping. If you bake from the oven to the bottom, the lower part of the grill put on the grill will burn and the juice will fall under the grill, making it difficult to maintain the juice loss and proper moisture content while the juice inside the grill is trapped inside the grill It is possible to prevent loss of juice and maintain proper moisture content.
이렇게 초벌 구이된 막창은 그대로 식힌 상태로 보관해 두고 있다가 손님이 주문하면 초벌 구이된 막창을 팬에서 재벌하게 되는 것으로서, 재벌시 막창의 수분 함유량이 10 ~ 15%로 유지될 때 쫄깃 쫄깃하면서 겉은 바삭하고 속은 말랑 말랑한 식감을 얻을 수 있다. 이러한 10 ~ 15%의 수분 함유량 유지는 소분한 막창을 팬에서 290 ~ 350℃의 온도에서 6 ~ 20분 굽게 됨으로써 이루어질 수 있다. 만약 이러한 초벌 및 재벌 과정을 거치지 않고 팬에서 손질된 막창을 직접 굽게 되면 열전도에 이해 겉이 타고 막창 내부의 수분도 거의 없어져 겉만 바삭한 식감만 갖게 될 뿐만 아니라 영양분의 손실도 가져오게 된다. 통상 막창은 씹을수록 고소한 맛이 우러나고 일반 살코기보다 칼슘 성분이 월등히 많은 고단백 저콜레스테롤 식품으로 위벽보호, 알코올 분해, 소화촉진에 도움을 주기 때문에 남녀노소를 불문하고 애호되어 꾸준한 수요층을 형성하고 있다. 또한, 막창은 그로테스크한 외형과 기름기가 줄줄 흘러나오는 강렬한 지방 함량으로 인하여 뭇 여성들이 기피하는 음식으로 여기기 쉽지만, 의외로 남녀를 가리지 않고 즐긴다. 어린이에게는 성장부진 및 구루병 등, 성인에게는 골다공증 및 골연화증 등의 예방에 큰 효능이 있고, 위벽보호, 알콜분해, 소화촉진 등의 효능도 있는 것으로 알려져 있다. 이러한 영양성분의 유지를 위해서는 굽는 과정에서 막창 내부까지 타게 되는 것을 방지할 수 있어야 한다.It is said that when the customer's order is kept, they will become chaebol in the pan, and when the moisture content of the chaebol is kept at 10 ~ 15%, it will be chewy. The crisp and soft texture can be obtained. The maintenance of the moisture content of 10 to 15% can be achieved by bending the submerged sashes at a temperature of 290 to 350 ° C for 6 to 20 minutes in the pan. If you directly bend the manganese in the pan without going through these chaotic and jaebeol processes, your understanding of heat conduction and the moisture inside the manganese will be scarce, which will not only give you a crispy texture but also cause loss of nutrients. It is a high protein low cholesterol food with higher calcium content than normal lean meat, which usually helps to protect the stomach wall, alcohol decomposition and digestion, so it is favorable regardless of age and sex, forming a steady demand base. In addition, the groin is easy to take as a food that women avoid because of the grotesque appearance and intense fat content flowing through the oil, but surprisingly enjoys it regardless of sex. It is known that children have a great effect in preventing osteoporosis and osteomalacia, such as growth retardation and rickets, and also have efficacy such as protection of stomach wall, decomposition of alcohol, and promotion of digestion. In order to maintain these nutrients, it is necessary to prevent burning to the inside of the barbecue.
이같이 본 발명은 손질된 막창을 연육한 후 숙성하는 연육 숙성단계와, 연육 숙성단계를 거친 막창을 오븐에서 35 ~ 45% 수분 함유량을 갖도록 초벌하는 초벌 구이단계와, 상기 초벌 구이단계를 거친 막창을 10 ~ 15% 수분 함유량을 갖도록 재벌하는 재벌 구이단계로 이루어지고, 상기 초벌 구이단계는 오븐의 윗불로 300 ~ 350℃의 온도로 회전석쇠 3 ~ 6개를 이용하여 6 ~ 15분 정도 굽고, 상기 재벌 구이단계는 초벌된 막창을 팬에서 290 ~ 350℃의 온도에서 6 ~ 20분 정도 굽게 됨으로써 육즙이 살아 있어 겉은 바삭하면서 속은 말랑말랑한 식감과 막창이 갖는 효능, 즉 어린이에게는 성장부진 및 구루병 등, 성인에게는 골다공증 및 골연화증 등의 예방, 위벽보호, 알콜분해, 소화촉진 등의 효능을 갖도록 하는 영양 성분을 최소화함으로써 남녀노소 불문하고 모두가 맛과 영양을 함께 즐길 수 있어 맛의 즐거움과 건강을 한층 증대시킬 수 있게 되는 것이다.Thus, the present invention relates to a method for preparing a fermented meat, which comprises aging a cultivated matured meat and fermenting the fermented mature meat to a moisture content of 35-45% in an oven, Wherein the roasted roast is roasted for about 6 to 15 minutes at a temperature of 300 to 350 DEG C using 3 to 6 rotary grilles at the top of the oven, The roasted chaebol is bred at a temperature of 290 ~ 350 ℃ for 6 ~ 20 minutes in the pan, so juice is alive. The effect of the crisp, , Adults to prevent osteoporosis and osteoarthritis, such as protection of the stomach, alcohol, digestion and promote the effects of nutrients to minimize the effect of all men and women, both young and old Nutrition and enjoy with it will be possible to further increase the pleasure of taste and health.
이상에서 본 발명에 의한 오븐 구이 막창 및 그 제조 방법을 구체적으로 설명하였으나, 이는 본 발명의 가장 바람직한 실시양태를 기재한 것일 뿐, 본 발명이 이에 한정되는 것은 아니며, 첨부된 특허청구범위에 의해서 그 범위가 결정되어지고 한정되어진다. 또한, 이 기술분야에서 통상의 지식을 가진 자라면 누구나 본 발명의 명세서의 기재내용에 의한 다양한 변형 및 모방을 행할 수 있을 것이나, 이 역시 본 발명의 범위를 벗어난 것이 아님은 명백하다고 할 것이다.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, The range is determined and limited. It will be apparent to those skilled in the art that various changes and modifications can be made by those skilled in the art without departing from the scope of the present invention.
Claims (3)
연육 숙성단계를 거친 막창을 오븐에서 35 ~ 45% 수분 함유량을 갖도록 초벌하는 초벌 구이단계와;
상기 초벌 구이단계를 거친 막창을 10 ~ 15% 수분 함유량을 갖도록 재벌하는 재벌 구이단계;로 이루어진 것을 특징으로 한 오븐 구이 막창의 제조 방법.
A ripening step of ripening and aging the trimmed mouthpiece;
A rough grinding step in which the barn having undergone the aging process is preliminarily made to have a moisture content of 35 to 45% in an oven;
And a javelin grinding step of javelinizing the grate having undergone the rough grinding step so as to have a water content of 10 to 15%.
상기 연육단계는, 막창 100 중량부에 대하여 키위즙 0.2 중량부를 혼합한 후 숙성되고, 상기 초벌 구이단계는 온도 300 ~ 350℃에서 6 ~ 15분 정도 오븐의 윗불로 회전석쇠 3 ~ 6개를 이용하여 굽게 되는 것이며, 상기 재벌 구이단계는 팬에서 290 ~ 350℃의 온도하에 6 ~ 20분 정도 굽게 되는 것을 특징으로 한 오븐 구이 막창의 제조 방법.
The method according to claim 1,
The above-mentioned grinding step is performed by mixing 3 to 6 grilles with agitating at a temperature of 300 to 350 DEG C for about 6 to 15 minutes in an oven for about 10 to 15 minutes, Wherein the roasting is performed at a temperature of 290 to 350 DEG C for about 6 to 20 minutes in a pan.
An oven grill (1) according to any one of claims 1 to 3,
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