KR20200011916A - Cooked pork belly with kimchi and its manufacturing method - Google Patents
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 83
- 210000001015 abdomen Anatomy 0.000 title claims abstract description 81
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 29
- 238000010411 cooking Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 5
- 241000219198 Brassica Species 0.000 claims description 2
- 235000003351 Brassica cretica Nutrition 0.000 claims description 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 2
- 235000010460 mustard Nutrition 0.000 claims description 2
- 241000220259 Raphanus Species 0.000 claims 3
- 240000007124 Brassica oleracea Species 0.000 claims 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 description 15
- 240000007594 Oryza sativa Species 0.000 description 11
- 235000007164 Oryza sativa Nutrition 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000009566 rice Nutrition 0.000 description 10
- 239000004278 EU approved seasoning Substances 0.000 description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000021403 cultural food Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000005539 carbonized material Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
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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
- A23L13/40—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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 김치류 등을 내장한 익힘용 삼겹살에 관한 것으로 상세하게는 돼지고기 등의 내부에 홈을 형성시킨 다음 상기 홈에 김치류 및 양념류를 내장하여 익힌 후 취식하는 김치류가 내장된 익힘용 삼겹살에 관한 것이다. 또한 상기 김치류 등이 내장된 삼겹살을 익히는 방법은 구이판 또는 불판에 굽거나 증기를 이용하여 고온으로 찌는 방법 및 물에 삶는 방법이 포함된다.The present invention relates to a pork belly for cooking containing kimchi and the like, and more specifically, to a pork belly for cooking including kimchi and the kimchi that is eaten after being cooked by embedding kimchi and spices in the groove. will be. In addition, the method of cooking the pork belly with kimchi and the like is embedded in the grill or fire plate or steamed at high temperature using steam and boiled in water.
일반적으로 우리나라 국민들은 소고기, 돼지고기 및 닭고기로부터 단백질을 공급받고 있으며, 그 중 돼지고기는 목살, 항정살, 살치살, 삼겹살 및 족발 등 부위별로 즐겨 먹고 있다. 이중 삼겹살은 불판에 구워서 채소와 함께 먹거나 수육으로 익혀서 먹는다.In general, Koreans are receiving protein from beef, pork, and chicken, and among them, pork is enjoyed by parts such as neck, regular meat, lean meat, pork belly and pork feet. The double pork belly is grilled on a grill and eaten with vegetables or cooked with meat.
종래기술로 국개 공개특허공보 제2010-0023464호에는 장산적김치말이떡 및 그 제조방법이 개시되어 있으며, 상기 장산적김치말이떡의 제조방법은 멥쌀인절미판을 만들고(S10), 장산적과 볶음김치를 조리(S20)한 후, 상기 장산적과 볶음 김치를 가지런히 얹은 멥쌀인절미판을 둥글게 말고, 소정의 폭으로 절단하여 만든 다음 상기 멤쌀인절미판은 멥쌀을 찬물에 5시간 이상 불린 후 물을 뺀 다음 기계에 3번 정도 곱게 빻아 멥쌀가루를 만든다(S11) 이후, 상기 멥쌀가루 500g 당 소금 7g 및 물 75g을 넣고 체에 내리고, 김 오른 찜통에 버물버물한 멥쌀가루를 한 웅큼씩 군데군데 놓고 소정의 시간(20분간)동안 찌고, 익은 멥쌀반죽을 절구나 안반에서 차지게 될 때까지 방망이에 연한 소금물을 묻혀 가며 쳐서 멥쌀인절미를 만들며, 상기 멥쌀인절미를 큰 도마에 놓고 밀대로 밀어 소정의 두께로 얇게 밀어 만든 다음 상기 장산적은 갈은 돼지고기를 다시 한 번 다져 찹쌀가루와 함께 삼겹살 양념을 넣고 잘 치대어 소정 두께의 사각형 반대기를 만드는 기술이 공개되어 있다. 상기 종래 기술은 프라이팬 바닥에 물을 깔리듯 약간 붓고 알루미늄 호일을 깐 다음 사각형 반대기를 올리고 뚜껑을 덮어 익혀 내고, 상기 프라이팬에 조림장을 넣고 끓으면 익은 반대기를 넣고 윤기가 나도록 조려낸다. 이후, 멥쌀인절미판에 맞추어 소정의 폭으로 길게 잘라둔 다음 상기 볶음 김치는 속을 털어 내고 물기를 꽉 짠 다음 올리브유를 넣고 볶아서 참기름과 깨소금으로 무쳐서 제조하는 것이다. Korean Patent Laid-Open Publication No. 2010-0023464 discloses a Jangsan red Kimchi rolled rice cake and a method for manufacturing the same, and the method of producing the Jangsan Red Kimchi rolled rice cake is made of unsalted rice (S10), and cooked Jangsan red rice and fried kimchi (S20). ), Roll the non-glutinous rice sliced rice, which is topped with the Jangsan-ri and stir-fried kimchi, cut it to a predetermined width, and then cut the rice into cold water for 5 hours, then remove the water, and then remove the water three times. Grind about finely to make non-glutinous rice flour (S11), then put 7g of salt and 75g of water per 500g of non-glutinous rice and put it in a sieve. Steam the steamed rice, and mix it with the batter with soft brine until it is occupied in the mortar or bowl. As the slide and then push jangsanjeok made thinner to a predetermined thickness of the ground put the pork seasoned with minced pork and rice flour once again there is a well-beaten've given technology to create an opposite square of the thickness is open to the public. The prior art pours a little like water on the bottom of the frying pan, aluminium foil, then raised the square counters and cooked with a lid, put the marinade in the frying pan and boil the ripe counters to boil to shine. After that, cut long to a predetermined width in accordance with the non-glutinous seasoning seasoning and then stir-fried kimchi to shake off the inside and squeeze the water tightly, and then tossed with olive oil to fry with sesame oil and sesame salt.
그리고 지금까지 식당에서 돼지고기의 삼겹살을 먹을 때 삼겹살을 불판에 별도로 굽고 구이판의 일부에 김치나 콩나물 등의 채소를 올려 놓고 삼겹살이 익으면 함께 먹는 방법을 주로 채택하고 있었다.Until now, when eating pork belly in a restaurant, the pork belly was grilled separately on a fire plate, and vegetables such as kimchi or bean sprouts were placed on a part of the grill plate, and when the pork belly was cooked, it was mainly adopted.
이와 같은 방법들은 삼겹살을 굽는 구이판이 고기를 구울 때 발생되는 기름과 고온의 열에 의해 탄화 되고, 이렇게 탄화 된 물질이 구이판에 함께 구워지는 김치류, 콩나물류 등의 양념과 뒤섞여 위생 및 미관상 좋지 않은 문제등을 발생시키고 있다. These methods are mixed with seasonings such as kimchi, bean sprouts, etc., in which the grilled pork grill is carbonized by the oil and high temperature heat generated when the meat is grilled, and the carbonized material is grilled together on the grill. Is generating.
본원발명은 상기와 같은 문제점을 해결하기 위하여 삼겹살의 내부에 홈을 형성하고 상기 형성된 홈에 김치류 또는 양념류를 채워 넣어 오븐 또는 구이판에 굽는 것을 목적으로 한다.An object of the present invention is to form a groove in the belly of the pork belly and to fill the formed grooves kimchi or seasoning in order to solve the above problems and to bake in the oven or roasting plate.
본 발명의 또 다른 목적은 구이판에 삼겹살과 김치류 또는 양념류를 함께 구을 경우 구이판 또는 불판에서 너무 오랫동안 가열되어 발생되는 문제점을 해결하기 위한 것이다. 즉, 본원발명의 김치류가 내장된 삼겹살을 구이판 또는 불판에 구우면 김치류 또는 양념류가 삼겹살 내부에 채워져 있어 삽겹살을 구을 때 한꺼번에 모두 구워지기 때문에 가열된 불판에서 고기를 다루기가 쉽게 된다.Another object of the present invention is to solve the problem caused by heating for too long in the roasting plate or grill plate when grilled pork belly and kimchi or seasoning on the roasting plate together. In other words, when the grilled pork belly with kimchi of the present invention is built on a grilling plate or a grill, the kimchi or seasoning is filled inside the pork belly, so when grilling the pork belly, it is easy to handle the meat in the heated grill.
또한 이렇게 김치류 등이 내장된 삼겹살을 쉽게 다룰 수 있기 때문에 구이판이나 불판이 가열되더라도 삼겹살을 태우지 않고 쉽게 구울 수 있고 탄화된 고기를 취식할 염려가 그만큼 줄게 되어 위생적인 음식문화를 발달시킬 수 있게 되며, 낭비되는 부분도 줄일 수 있게 된다.In addition, since it can easily handle pork belly with kimchi and so on, even if the grill or grill is heated, it can be easily grilled without burning pork belly, and there is less risk of eating carbonized meat, thus developing a hygienic food culture. The waste is also reduced.
상기와 같은 목적을 달성하기 위하여 본 발명의 익힘용 삼겹살은 길이 5~30cm, 넓이 30~90mm 두께 10~50mm의 삼겹살 고기 내부에 길이 방향으로 길게 홈을 형성시킨 다음 상기 홈에 김치류 또는 양념류를 채워 넣어 익힘용 삼겹살을 제조한다.In order to achieve the above object, the pork belly for ripening of the present invention has a length of 5 to 30 cm, a width of 30 to 90 mm, and a length of 10 to 50 mm to form a long groove in the inside of the pork meat and then fills the kimchi or spice in the groove. Prepare pork belly for cooking.
본 발명의 익힘용 삼겹살은 돼지고기 중에서 선택한다. 상기 선택된 고기는 길이방향으로 15~30cm 정도 되는 길이 되는 것이 홈을 내고 김치류 등을 채워 넣기 용이해 진다.Cooked pork belly of the present invention is selected from pork. The selected meat has a length of about 15 to 30 cm in the longitudinal direction, it is easy to fill the grooves and fill kimchi and the like.
본 발명의 익힘용 삼겹살에 형성된 상기 김치류는 배추김치, 파김치, 갓김치 및 열무김치 외에 고기에 넣을 수 있는 김치를 포함하며, 양념류에는 파양념, 마늘양념 및 콩나물 무침을 포함한다.The kimchi formed on the cooked pork belly of the present invention includes kimchi that can be put in meat other than Chinese cabbage kimchi, green kimchi, mustard kimchi and radish kimchi, and seasonings include green onion seasoning, garlic seasoning and bean sprouts.
상기 익힘용 삼겹살은 김치류 또는 양념류의 중량비율이 삼겹살 100중량부에 김치류 또는 양념류가 20~80중량부의 비율로 혼합될 수 있도록 익힘용 삼겹살 내부에 김치류 또는 양념류를 채워 넣는다The cooking pork belly is filled with kimchi or spices inside the pork belly so that the weight ratio of kimchi or seasonings is mixed with 100 parts by weight of kimchi or seasonings at a ratio of 20 to 80 parts by weight.
상기 김치류 등이 내장된 삼겹살을 1차 150~210℃의 온도에서 3~10분 동안 일측 면을 구운 다음 뒤집어서 2차로 130~200℃의 온도에서 2~8분 동안 구운 후 5~20mm 두께로 썰어서 취식하게 된다.Roasted samgyeopsal with kimchi and the like on one side at a temperature of 150 to 210 ° C for 3 to 10 minutes, then inverted and roasted for 2 to 8 minutes at a temperature of 130 to 200 ° C, then cut into 5 to 20 mm thick You will eat.
상기 김치류 등이 내장된 삼겹살을 2~5초 동안 800~1,300℃의 고온에서 순간 익힌 다음 구이판에서 구운 후 5~20mm 두께로 썰어서 취식한다.The pork belly with kimchi and the like is cooked at a high temperature of 800 to 1,300 ° C. for 2 to 5 seconds, and then grilled in a roasting plate and cut into 5-20 mm thickness to eat.
또한 상기 김치류 등이 내장된 삼겹살을 익히는 방법으로 증기를 이용하여 고온으로 찌는 방법 또한 물에 삶는 방법이 포함된다.In addition, the method of steaming at a high temperature using steam as a method of cooking the pork belly, which is embedded with kimchi, and also includes a method of boiling in water.
본 발명은 익힘용 삼겹살 내부에 김치류 또는 양념류를 채워서 굽기 때문에 구이판 또는 불판이 가열되어 굽는 고기가 과도하게 타는 것을 방지할 수 있으며, 그에 따라 구이판 또는 불판에서 고기를 쉽게 구울 수 있고, 구이판 및 불판을 위생적으로 관리할 수 있다.The present invention is filled with kimchi or seasonings inside the pork belly for cooking, so that the roasting plate or the grill is heated to prevent excessive grilling of the grilled meat, thereby easily grilling the meat in the grill or the grill, and the grill and the grill It can be managed hygienically.
또한 고기를 굽기 전에 익힘용 삼겹살 내부에 김치류 또는 양념류를 채워 넣음으로써 단백질과 채소 등의 혼합 비율을 적절하게 맞출 수 있어 맛과 영양을 맞춰서 고기를 구울 수 있게 해 준다.In addition, by filling kimchi or seasoning inside the pork belly for cooking before the meat is roasted, the ratio of protein and vegetables can be properly adjusted so that the meat can be grilled according to the taste and nutrition.
또한 김치류 또는 양념류가 내장된 삼겹살을 고기 전문점에 공급할 수 있어 새로운 시장을 형성하고 새로운 음식문화을 형성시켜 주며, 고기나 양념류 및 김치류가 낭비되는 것을 방지하여 준다.In addition, it is possible to supply pork belly with kimchi or seasoned meat to meat specialty shops, to form a new market, to create a new food culture, and to prevent meat, spices and kimchi from being wasted.
도 1은 본발명의 익힘용 삼겹살 안에 김치류 등이 채워진 형상도이다.
도 2는 본발명의 김치류가 내장된 익힘용 삼겹살의 제품사진이다.1 is a shape diagram filled with kimchi in the pork belly for ripening of the present invention.
Figure 2 is a product photograph of the cooked pork belly with kimchi embedded in the present invention.
이하 본 발명의 바람직한 실시예를 도면을 참조하여 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.
도 1은 익힘용 삼겹살 안에 김치류 등이 채워진 형상도이며, 도 2는 본발명의 김치류가 내장된 익힘용 삼겹살의 제품사진이다. 1 is a shape diagram filled with kimchi in the pork belly for cooking, Figure 2 is a product photograph of the cooking pork belly with kimchi embedded in the present invention.
본 발명의 익힘용 삼겹살은 길이방향으로 홈이 형성시킨 다음 익힘용 삼겹살(10)의 홈에 김치류 또는 양념류(11)를 채워 넣고, 그 주위는 삼겹살(12)로 모두 막혀 있게 되며, 상기 김치류 또는 양념류가 채워진 삼겹살을 구이판 또는 불판 등에 굽거나 삶아서 먹을 수 있게 하여 준다.The pork belly for cooking of the present invention forms a groove in the longitudinal direction and then fills the kimchi or seasoning 11 in the groove of the pork belly for cooking (10), and the surroundings are all blocked with pork belly (12), the kimchi or Pork belly filled with spices can be grilled or boiled and eaten.
본 발명의 익힘용 삼겹살은 길이 5~30cm, 넓이 30~90mm 두께 10~50mm의 삼겹살 내부에 길이 방향으로 길게 홈을 형성시킨 다음 상기 홈에 김치류 또는 양념류를 채워 넣는다.The pork belly for ripening of the present invention forms a long groove in the longitudinal direction inside a pork belly having a length of 5 to 30 cm, a width of 30 to 90 mm, and a thickness of 10 to 50 mm, and then fills the kimchi or spice with the groove.
상기 익힘용 삼겹살에 홈을 내어 그 안에 양념류 또는 김치류를 채워 넣을 수 있으면 모두 본 발명의 범위 안에 포함되는 기술 사상이다. 일반적으로 본 발명의 익힘용 삼겹살은 돼지고기 중에서 선택하는 것이 바람직하다. 상기 선택된 삼겹살은 폭 방향으로 30~90mm 넓이, 길이방향으로 5~30cm 정도 길이로 일정하게 규격화 하는 것이 상품성이 있게 된다. 그리고 두께는 10~50mm로 형성하는 것이 그 안에 김치류 또는 양념류를 넣을 수 있는 홈을 형성할 수 있게 된다.If the grooved pork belly can be filled with seasoning or kimchi in it, all of them are included in the scope of the present invention. In general, the pork belly for cooking of the present invention is preferably selected from pork. The selected pork belly is 30 to 90 mm wide in the width direction, the standardized to a length of about 5 to 30 cm in the longitudinal direction becomes a commercial property. And forming the thickness of 10 ~ 50mm will be able to form a groove into which kimchi or spices can be placed.
본 발명의 익힘용 삼겹살에 채워 넣는 상기 김치류는 배추를 이용한 김치 또는 무를 이용한 김치 외에 파김치, 갓김치 및 열무김치 등 삼겹살에 넣을 수 있는 김치를 모두 포함한다. 그리고 양념류에는 파양념, 마늘양념 등의 양념류와 콩나물 무침을 포함한다.The kimchi stuffed into the samgyeopsal for cooking of the present invention includes both kimchi that can be put on pork belly, such as kimchi using kimchi or kimchi using radish, kimchi kimchi and radish kimchi. And seasonings include seasonings such as green onions, garlic seasonings and soybean sprouts.
상기 익힘용 삼겹살은 삼겹살과 김치류 또는 양념류의 중량비율이 삼겹살 100중량부에 김치류 또는 양념류가 20~80중량부의 비율로 혼합될 수 있도록 익힘용 삼겹살 내부에 형성된 홈에 김치류 또는 양념류를 채워 넣는다. 상기 비율로 삼겹살 : 김치류 등을 혼합하는 것이 삼겹살을 구워서 먹을 때 삼겹살과 김치류 등의 맛이 적절하게 배합되고, 영양적으로도 균형을 맞출 수 있다. 즉 삼겹살의 단백질과 채소의 질감 및 무기원소 등의 혼합이 적절하게 되어 맛과 향이 최적으로 형성시킬 수 있으며, 삼겹살 내부에 채워진 양념류 및 김치류에 삼겹살의 맛과 향이 잘 배게 된다.The cooking pork belly is filled with kimchi or seasoning in the groove formed inside the pork belly for cooking so that the weight ratio of pork belly and kimchi or seasonings can be mixed in the proportion of 20 to 80 parts by weight of kimchi or seasoning to 100 parts by weight of pork belly. Mixing pork belly and kimchi at the above ratios, when roasting pork belly and eating, the taste of pork belly and kimchi can be appropriately blended and nutritionally balanced. In other words, the texture of protein and vegetables of pork belly and inorganic elements can be properly mixed, so that the taste and aroma can be optimally formed.
상기와 같이 김치류 등이 채워진 삼겹살은 불판 또는 구이판, 오븐 등에 구워서 취식하게 되는데 구운 다음에는 5~20mm 두께로 썰어서 사용한다. 5mm 이하 두께이면 너무 얇아 삼겹살 안의 김치류 등이 빠져 나올 수 있으며, 20mm 이상이 되면 먹기가 불편한 문제점이 있다.Roasted pork belly filled with kimchi, etc. as described above will be grilled, grilled, grilled, etc., and then grilled and sliced into 5 ~ 20mm thick. If the thickness is less than 5mm is too thin, kimchi in the pork belly, etc. can come out, if more than 20mm there is a problem inconvenient to eat.
상기 김치류가 내장된 삼겹살을 불판 등에 구울 때는 1차 먼저 굽고 뒤집어서 2차 구워 주는데 1차 구워주는 온도는 150~210℃의 온도에서 3~10분 동안 김치류 등이 내장된 삼겹살의 일측면을 구워 준다. 그런 다음 삼겹살을 뒤집어서 2차로 130~200℃의 온도에서 2~8분 동안 구운 후 5~20mm 두께로 썰어서 취식하게 된다.When roasting the pork belly with kimchi embedded on the grill, first bake it upside down and bake it for the second time.The first roasting temperature bakes one side of the pork belly with kimchi included for 3 ~ 10 minutes at the temperature of 150 ~ 210 ℃. . Then turn the pork belly upside down and bake it for 2-8 minutes at a temperature of 130 ~ 200 ℃ and then cut it into 5-20mm thick to eat.
상기 김치류가 내장된 삼겹살을 굽는 또 다른 방법으로 순간익힘법이 있다. 이 방법은 김치류 등이 내장된 삼겹살을 2~5초 동안 800~1,300℃의 고온에서 순간 익힌 다음 구이판에서 150~210℃의 온도로 3~8분 동안 구운 후 5~20mm 두께로 썰어서 취식한다.Another method of grilling the kimchi is built pork belly is a method of instant ripening. This method cooks pork belly with kimchi, etc. for 2 ~ 5 seconds at high temperature of 800 ~ 1,300 ℃, and then roasts for 3 ~ 8 minutes at the temperature of 150 ~ 210 ℃ on roasting plate and cut it into 5 ~ 20mm thickness.
또한 상기 김치류 등이 내장된 삼겹살을 익히는 방법으로 증기를 이용하여 고온으로 찌는 방법 또한 물에 삶는 방법이 포함된다. 상기 증기를 이용하여 찌거나 물에 삶는 방법은 삼겹살의 양에 따라 삶는 시간이 다르지만 본 발명에서는 1kg의 돈육의 경우 120~180℃의 온도에서 20~40분 동안 삶거나 찐 다음 건져서 구웠을 때의 방법으로 썰어서 취식하게 된다. 또한 상기 익힘용 삼겹살을 삶거나 찔 때 채소류, 버섯류 또는 콩나물, 마늘, 생각, 후추 등의 양념을 삶거나 찌는 물에 일정량 혼합하여 사용할 수 있다. In addition, the method of steaming at a high temperature using steam as a method of cooking the pork belly, which is embedded with kimchi, etc., also includes a method of boiling in water. How to steam or boil in water using the steam is different depending on the amount of pork belly, but in the present invention when 1kg of pork when boiled or roasted for 20-40 minutes at 120 ~ 180 ℃ temperature when roasted How to slice and eat. In addition, when boiled or steamed boiled boiled vegetables, mushrooms or bean sprouts, garlic, thoughts, such as pepper, it can be used by mixing a certain amount in boiled or steamed water.
또한 상기 삶거나 증숙한 익힘용 삼겹살을 구이판 또는 불판에서 3~5분 정도 익혀서 육즙이 빠져 나오지 않도록 하여 취식하는 것도 바람직하다.In addition, the boiled or steamed cooked pork belly is cooked for about 3 to 5 minutes in the grill or fire plate so that the juice does not come out to eat.
10 : 김치류 및 양념류가 내장된 익힘용 삼겹살
11 : 김치류 또는 양념류 12 : 삼겹살10: seasoned pork belly with kimchi and seasoning
11: kimchi or seasoning 12: pork belly
Claims (2)
상기 익힘용 삼겹살의 제조방법은 삼겹살 100중량부에 김치류 또는 양념류가 30~50중량부의 비율이 되도록 길이 5~30cm, 넓이 30~90mm, 두께 10~50mm의 삼겹살(10) 내부에 길이 방향으로 길게 홈을 형성시키되,
상기 삼겹살의 홈에 김치류 또는 양념류(11)를 채워 넣어 익힘용 삼겹살을 제조하며, 상기 익힘용 삼겹살에 채워지는 김치류는 배추를 이용한 김치 또는 무를 이용한 김치 외에 파김치, 갓김치 및 열무김치을 포함하고, 상기 양념류에는 콩나물 무침을 포함하며,
상기 김치류가 내장된 익힘용 삼겹살은 150~210℃의 온도에서 3~10분 동안 일측 면을 1차 구운 다음 뒤집어서 130~200℃의 온도에서 2~8분 동안 2차 구운 후 5~20mm 두께로 썰어서 취식하는 것을 특징으로 하는 김치류가 내장된 익힘용 삼겹살 제조방법
In the manufacturing method of the pork belly for kimchi embedded
The method of manufacturing the pork belly for cooking is 5-30 cm in length, 30-90 mm wide, 30-90 mm wide and 10-50 mm thick so that the kimchi or seasoning is in the proportion of 30-50 parts by weight of pork belly long in the length direction inside Form a groove,
Filling the kimchi or seasoning (11) into the grooves of the pork belly to produce a pork belly for ripening, the kimchi filled in the pork belly for cooking includes kimchi or radish kimchi in addition to kimchi or radish including cabbage, mustard kimchi and radish kimchi, the spice Includes soy sprouts,
The kimchi pork belly with built-in kimchi is first roasted on one side for 3-10 minutes at a temperature of 150-210 ° C., then flipped over and roasted for 2-8 minutes at a temperature of 130-200 ° C., then 5-20 mm thick. Method of manufacturing pork belly for cooking with kimchi, characterized by slicing and eating
상기 김치류가 내장된 익힘용 삼겹살을 120~180℃의 온도에서 20~40분 동안 삶거나 찐 다음 건져서 5~20mm 두께로 썬 다음 구이판 또는 불판에서 3~5분 정도 익혀서 취식하는 것을 특징으로 하는 김치류가 내장된 익힘용 삼겹살 제조방법The method of claim 1,
Boiled or steamed boiled pork belly for 20 to 40 minutes at a temperature of 120 to 180 ° C, then dried, cut into 5 to 20 mm thick and then cooked for 3 to 5 minutes on a grill or grill Method of Manufacturing Pork Belly for Cooking
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