KR20210016953A - method for cooking pettitoes - Google Patents

Abstract

A method for cooking pigs′ feet according to an embodiment of the present invention comprises the following steps: (a) immersing pigs′ feet in brine and salting the same; (b) boiling the pigs′ feet after a seasoning is refrigerated; (c) boiling the pigs′ feet in the seasoning; (d) smoking the pigs′ feet; and (e) frying the pigs′ feet. The present invention can improve the flavor and taste of pigs′ feet.

Description

How to cook pork feet{method for cooking pettitoes}

The present invention relates to a method for cooking pork feet corresponding to the leg of a pig, and more particularly, to a method for cooking pig feet to provide improved aroma and taste by removing the peculiar smell of pig pig feet. will be.

Due to westernization and diversification of dietary life, meat consumption is increasing day by day, and among them, pork consumption accounts for a large proportion. In addition, consumption of pig by-products of pigs such as pig feet, head, intestines, and bones is also increasing, and methods of cooking and processing pig by-products are being actively developed.

The pig's foot is the leg of the pig. Pig's feet are rich in gelatin, so they are effective in skin care and anti-aging, and are good for pregnant and nursing mothers because they can promote the secretion of breast milk, and contain an amino acid called methionine to strengthen the liver and prevent alcohol detoxification and hangover. It is effective and is known to have the effect of discharging toxins out of the body when poisoning heavy metals such as lead and mercury.

The general method of cooking pork pork feet is to wash the pig feet with water, remove the hair and heel, and then boil them in a pot with seasonings such as garlic, ginger, onion, green onion, sugar, and chemical seasonings. It may be a method of fumigation, and cooked pork feet are widely used as snacks and snacks.

However, pork has a peculiar unpleasant odor, which makes eaters feel rejected, and is not particularly suited to the taste of children and women. As a result, consumption of pork pig feet is decreasing, and the skin portion of the pig pig feet is tough and the lean meat is dry and the texture is deteriorated.

In order to solve the above problems, spices such as garlic, ginger, onion, etc. are added to remove the unpleasant smell of pork, and alcohol is added to improve the meat quality, but the effect of this is insufficient.

The technical problem to be achieved by the method for cooking pork feet according to the technical idea of the present invention is to provide a method for cooking pork feet to improve aroma and taste by removing the peculiar smell of pig feet.

A technical problem to be achieved by the method for cooking pork feet according to the technical idea of the present invention is to provide a method for cooking pork feet in which the cooked pork feet can exhibit a soft texture.

The technical problem to be achieved by the method for cooking pork feet according to the technical idea of the present invention is not limited to the above-mentioned problem, and another problem that is not mentioned will be clearly understood by those skilled in the art from the following description.

A method for cooking pork feet according to an embodiment according to the technical idea of the present invention includes the steps of: (a) adding and salting pig pork feet in salt water; (b) boiling the seasoning solution after it is refrigerated and aged; (c) boiling the pig's feet in a seasoning solution; (d) the step of smoked pig pork feet; And (e) it may be characterized in that it comprises the step of frying the pig pig feet.

In addition, in step (a), the pig's paws may be immersed in brine for 9.5 hours to 10.5 hours and salted, and then washed with water.

In addition, with respect to 20 parts by weight to 30 parts by weight of pig pig feet, the seasoning solution is 90 parts by weight to 110 parts by weight of water, 4.5 parts by weight to 5.5 parts by weight of soy sauce, 0.25 parts by weight to 0.35 parts by weight of pepper, 0.09 parts by weight to 0.11 parts by weight Parts of licorice, 0.09 parts by weight to 0.11 parts by weight of octagon, 4.5 parts by weight to 5.5 parts by weight of soybean paste, 0.22 parts by weight to 0.28 parts by weight whole ginger, 0.45 parts by weight to 0.55 parts by weight whole garlic, 0.22 parts by weight to 0.28 parts by weight onion, 0.28 It may contain a mixture of parts by weight to 0.32 parts by weight of beets, 1.3 parts by weight to 1.7 parts by weight of radish, 9 to 11 leaves of bay leaves, 0.09 parts by weight to 0.11 parts by weight cinnamon, and 0.09 parts by weight to 0.11 parts by weight of Cudrania extract. .

In addition, in step (b), the seasoning solution may be refrigerated and aged for 5.5 to 6.5 hours, then boiled over high heat for 28 to 32 minutes, and then over medium heat for 85 to 95 minutes.

In addition, the case has an open top surface, and a plurality of penetrating needles protruding vertically from the bottom surface are formed, and in step (c), the pig's paws are stacked inside the case in a state that is pierced by the penetrating needles, Seasoning liquid can be added to the case.

In addition, protrusions spaced apart at predetermined intervals along the length direction may be formed on the outer peripheral surface of the penetrating needle.

In addition, a needle space may be formed in a shape corresponding to the penetrating needle in the longitudinal direction of the penetrating needle, and a plurality of guide holes may be formed on the outer peripheral surface of the penetrating needle to be connected to the needle space.

In addition, in step (c), the pork pig's feet are boiled over high heat for 29 minutes to 32 minutes while being immersed in the seasoning solution, and 0.36 parts by weight to 0.5 parts by weight of soju are supplied to the seasoning solution, and the pork pig's feet are supplied with soju. It can be boiled for 0.9 to 1.1 hours over medium heat in the seasoning solution.

In addition, in step (d), the pig's paws may be smoked for 18 to 22 minutes after being removed from the seasoning solution.

Also, in step (e), the pork pork feet may be fried in oil for 13 to 17 minutes.

The method for cooking pig feet according to the embodiments according to the technical idea of the present invention can improve the flavor and taste of pig pig feet by removing the peculiar smell of pig pig feet differently from the prior art, so that pig pig feet can exhibit a soft texture. do.

However, the effects that can be achieved by the method for cooking pork feet according to an embodiment of the present invention are not limited to those mentioned above, and other effects not mentioned may be clearly understood by those skilled in the art from the following description. There will be.

In order to more fully understand the drawings cited in the present specification, a brief description of each drawing is provided.
1 is a flowchart illustrating a method for cooking pork feet according to an embodiment of the present invention.
2 is a diagram illustrating a case used in a method for cooking pork feet according to an embodiment of the present invention.

In the present invention, various modifications may be made and various embodiments may be provided, and specific embodiments are illustrated in the drawings and will be described in detail through detailed description. However, this is not intended to limit the present invention to specific embodiments, and the present invention should be understood to include all changes, equivalents, and substitutes included in the spirit and scope of the present invention.

In describing the present invention, when it is determined that a detailed description of a related known technology may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted. In addition, numbers (eg, first, second, etc.) used in the description of the present specification are merely identification symbols for distinguishing one component from another component.

In addition, in the present specification, when one component is referred to as "connected" or "connected" to another component, the one component may be directly connected or directly connected to the other component, but specially It should be understood that as long as there is no opposing substrate, it may be connected or may be connected via another component in the middle.

In addition, as for the constituent elements represented by'~ unit' in the present specification, two or more constituent elements may be combined into one constituent element, or one constituent element may be divided into two or more for each more subdivided function. In addition, each of the components to be described below may additionally perform some or all of the functions that other components are responsible for in addition to its own main function, and some of the main functions that each component is responsible for are different. It goes without saying that it may be performed exclusively by components.

Hereinafter, embodiments according to the technical idea of the present invention will be sequentially described in detail.

1 is a flowchart illustrating a method for cooking pork feet according to an embodiment of the present invention, and FIG. 2 is a diagram illustrating a case 10 used in a method for cooking pork feet according to an embodiment of the present invention.

In the cooking method of the pork feet of the present embodiment, first, a step (S101) of salting the pig feet in salt water may be performed. In step S101, the pig's foot corresponds to the leg of the pig, and is preferably a long leg. These pig pig feet may be made of 2 to 3 kg per piece. Step S101 is performed for 9.5 hours to 10.5 hours, preferably 10 hours. Salted pork pig feet can be washed thoroughly with clean water.

Subsequently, after the seasoning solution is refrigerated and aged, a step of boiling (S102) may be performed. The seasoning solution is 90 parts by weight to 110 parts by weight, preferably 100 parts by weight of water, 4.5 parts by weight to 5.5 parts by weight, preferably 5 parts by weight of soy sauce, 0.25 parts by weight, based on 20 parts by weight to 30 parts by weight of pig pork feet. -0.35 parts by weight, preferably 0.3 parts by weight pepper, 0.09 parts by weight to 0.11 parts by weight, preferably 0.1 parts by weight licorice, 0.09 parts by weight to 0.11 parts by weight, preferably 0.1 parts by weight octagon, 4.5 parts by weight to 5.5 Parts by weight, preferably 0.5 parts by weight of soybean paste, 0.22 parts by weight to 0.28 parts by weight, preferably 0.25 parts by weight of whole ginger, 0.45 parts by weight to 0.55 parts by weight, preferably 0.5 parts by weight of whole garlic, 0.22 parts by weight to 0.28 parts by weight Parts, preferably 0.25 parts by weight onion, 0.28 parts by weight to 0.32 parts by weight, preferably 0.3 parts by weight beets, 1.3 parts by weight to 1.7 parts by weight, preferably 1.5 parts by weight radish, 9 to 11 sheets, preferably Is made by mixing 10 bay leaves, 0.09 parts by weight to 0.11 parts by weight, preferably 0.1 parts by weight of cinnamon and 0.09 parts by weight to 0.11 parts by weight, preferably 0.1 parts by weight of Cudrania extract.

For example, for 10 pig paws (ie, 20 kg to 30 kg), 100 kg (ie, 100 liters) of water, 5 kg (ie, 5 liters) of soy sauce, 0.3 kg of pepper, 0.1 kg of licorice, 0.1 kg of octagon, 0.5 kg of miso, 0.25 kg (i.e. 5 pages) of whole ginger, 0.5 kg of whole garlic, 0.25 kg (i.e. 5) onion, 0.3 kg (i.e. 3) beets, 1.5 It is preferable to use a seasoning solution consisting of kilogram (that is, one) radish, ten bay leaves, 0.1 kilogram (ie, one) cinnamon and 0.1 kilogram custard essence.

In addition, in step S102, the seasoning solution is aged by cooling, but refrigerated aged for 5.5 hours to 6.5 hours, preferably 6 hours. The cooled and aged seasoning is boiled over high heat for 28 to 32 minutes, preferably 30 minutes, and then boiled over medium heat for 85 to 95 minutes, preferably 90 minutes.

Subsequently, a step (S103) in which the pig's paws are immersed in a seasoning solution and boiled may be performed. In step S103, the pig's paws are boiled over high heat for 28 minutes to 32 minutes, preferably 30 minutes while immersed in the seasoning solution. To this seasoning solution, 0.36 parts by weight to 0.5 parts by weight of soju are supplied. In the seasoning solution supplied with soju, pork pig feet are boiled over medium heat for 0.9 to 1.1 hours, preferably for 1 hour.

For example, in the seasoning solution for 10 pig paws (ie, 20 kg to 30 kg), 0.36 kg (ie, 0.36 liters) to 0.5 kg (ie, 0.5 liters) of soju (ie, a bottle of soju) It may be desirable to be supplied.

Subsequently, a step (S104) in which the pig's paws are removed from the seasoning solution and smoked may be performed. In step S104, the pig's paws are made of 2 kg to 3 kg, respectively, and smoked for 18 minutes to 22 minutes, preferably 20 minutes. Due to this, the pig's paws can be smoked sufficiently.

Subsequently, a step 105 in which the pig's feet are fried in oil may be performed. Step S105 may be performed for 13 minutes to 17 minutes, preferably 15 minutes. Due to this, pork pork feet can be cooked and consumed.

In the case 10 used in the step (S103) of boiling pigs feet in a seasoning solution in the cooking method according to the present embodiment, the upper surface 10a is opened and the penetrating needle 11 protruding vertically from the bottom surface 10b. ) Can be formed. The case 10 may be a polygonal columnar case or a cylindrical case in addition to the square columnar case shown in the drawing. It is preferable that the through needles 11 are closely arranged.

Protrusions 111 spaced apart at predetermined intervals along the length direction may be formed on the outer peripheral surface of the through needle 11. The protrusion 111 may have an annular shape in a shape that gradually decreases after the diameter of the through needle 11 gradually increases. Pig pig feet penetrating through the penetrating needle 11 by the protrusion 111 do not slide down without resistance to the bottom surface 10b of the case 10 and are caught in the middle. When other pigs feet are stacked on the upper side, the pigs feet located on the lower side can be pushed down by the weight, but the pigs feet located on the upper side without completely descending to the bottom surface (10b) by the protrusion 111 It is possible to form a space between them. For this reason, the pig's paws may be stacked in a state penetrated by the penetrating needles 11 in the case 10 while maintaining a predetermined distance between them. In this state, the seasoning solution may be added to the case 10.

When the pig's feet are in close contact with each other and stacked, the seasoning solution is restricted from contacting the pig's feet. However, the seasoning liquid can flow freely in the space formed by the gap between the pig's paws. The seasoning solution can be evenly absorbed by the pig's feet.

In addition, a needle space 112 and an induction hole 113 are formed in the through needle 11. The needle space 112 is formed in the longitudinal direction of the through needle 11 inside the through needle 11 and has a shape corresponding to the through needle 11. In addition, the guide hole 113 may be formed in a plurality, and may be formed on the outer peripheral surface of the through needle 11 to be connected to the needle space 112.

Before the seasoning solution is put into the case 10, in the state where the pig's feet are pierced through the penetrating needle 11, the blood of the pig's feet is transferred to the needle space 112 through the guide hole 113 corresponding to the pig's feet. It may be introduced into the bottom surface 10b of the case 10 through an induction hole 113 that does not correspond to the pig's foot. Such blood may be discarded from the case 10 in the induced state to some extent.

In the state where the seasoning solution is put into the case 10, the seasoning solution is introduced into the needle space 112 through an induction hole 113 that does not correspond to the pig's feet, and through the induction hole 113 corresponding to the pig's foot. Can reach the inside of. Due to this, the boiling seasoning liquid may be absorbed in the pig's feet.

In the cooking method of the pig's feet of the present embodiment, blood is removed from the pig's feet through the penetrating needle 11, and evenly in contact with the seasoning solution, the seasoning solution can be evenly absorbed. For this reason, the method of cooking pork feet according to the present embodiment makes it possible to remove the peculiar smell of pig feet.

On the other hand, the penetrating needle 11 of the present embodiment is shown in a shape including the protrusion 111, the needle space 112 and the guide hole 113, but does not include the needle space 112 and the guide hole 113 It can also be made in a form.

Example

First, the pig's feet were salted in salt water for 10 hours.

Then, 100kg (ie, 100ℓ) of water, 5kg (ie, 5ℓ) of soy sauce, 0.3kg of pepper, 0.1kg of licorice, 0.1kg of octagon, 0.5kg of miso, 0.25kg (ie, 5 pages) Whole ginger, 0.5kg whole garlic, 0.25kg (that is, 5) onion, 0.3kg (that is, 3) beets, 1.5kg (that is, 1) radish, 10 bay leaves, 0.1kg ( That is, a seasoning solution consisting of 1) cinnamon and 0.1 kg Cudrania extract was refrigerated and aged for 6 hours, boiled over high heat for 30 minutes, and boiled over medium heat for 90 minutes.

Subsequently, the pork pork feet were immersed in the seasoning solution, boiled over high heat for 30 minutes, a bottle of soju was supplied to the seasoning solution, and the pork pork feet were boiled for another hour.

Subsequently, the pig's feet were taken out of the seasoning solution and smoked for 20 minutes.

Subsequently, the pork pork feet were fried in oil for 15 minutes.

Hereinafter, a sensory test was performed and compared with respect to the taste, aroma, and texture of the pork pork feet according to the cooking method of the pig feet of this example. The sensory test was conducted on 50 general consumers, and the 9-point scoring method as shown in Table 1 was used for the score and evaluation criteria, and the evaluation results are shown in Table 2 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor incense Texture Remove meat odor Example 9.6 9.3 9.3 9.7

Referring to Table 2, it was confirmed that the taste, aroma, and texture of the examples were very excellent.

Above, the technical idea of the present invention has been described in detail with reference to preferred embodiments, but the technical idea of the present invention is not limited to the above embodiments, and those skilled in the art within the scope of the technical idea of the present invention Various modifications and changes are possible by the user.

Claims (10)

(a) the step of salting the pig's feet in salt water;
(b) boiling the seasoning solution after it is refrigerated and aged;
(c) boiling pork pig feet in a seasoning solution;
(d) the step of smoked pig pork feet; And
(e) Pork feet cooking method comprising the step of frying the pig feet.
The method of claim 1, wherein in step (a),
Pig's feet cooking method, characterized in that after being soaked in salt water for 9.5 to 10.5 hours and then washed with water.
The method of claim 1,
For 20 parts by weight to 30 parts by weight of pig pork feet, the seasoning solution is 90 parts by weight to 110 parts by weight of water, 4.5 parts by weight to 5.5 parts by weight of soy sauce, 0.25 parts by weight to 0.35 parts by weight of pepper, 0.09 parts by weight to 0.11 parts by weight of licorice , 0.09 parts by weight to 0.11 parts by weight octagon, 4.5 parts by weight to 5.5 parts by weight of soybean paste, 0.22 parts by weight to 0.28 parts by weight whole ginger, 0.45 parts by weight to 0.55 parts by weight whole garlic, 0.22 parts by weight to 0.28 parts by weight onion, 0.28 parts by weight To 0.32 parts by weight of beets, 1.3 parts by weight to 1.7 parts by weight of radish, 9 to 11 sheets of laurel leaves, 0.09 parts by weight to 0.11 parts by weight of cinnamon and 0.09 parts by weight to 0.11 parts by weight of Cudrania extract, characterized in that it comprises a mixture Cooking method.
The method of claim 3, wherein in step (b),
The seasoning solution is refrigerated and aged for 5.5 to 6.5 hours, then boiled over high heat for 28 to 32 minutes, and then boiled over medium heat for 85 to 95 minutes.
The method of claim 1,
The case has an open top surface, and a plurality of penetrating needles protruding vertically from the bottom surface are formed,
In step (c),
A method of cooking pork feet, characterized in that the pig feet are stacked inside the case while being pierced by penetrating needles, and a seasoning solution is added to the case.
The method of claim 5,
Pork feet cooking method, characterized in that the protrusions spaced apart at predetermined intervals along a length direction are formed on the outer peripheral surface of the through needle.
The method of claim 5 or 6,
A method of cooking pork foot, characterized in that a needle space is formed in the inside of the through needle in a shape corresponding to the through needle along a length direction of the through needle, and a plurality of guide holes are formed on the outer circumferential surface of the through needle to be connected to the needle space.
The method of claim 3, wherein in step (c),
Boil the pig's feet in the seasoning solution over high heat for 29 to 32 minutes,
To the seasoning solution, 0.36 parts by weight to 0.5 parts by weight of soju are supplied,
Pork pork feet cooking method, characterized in that boiling for 0.9 hours to 1.1 hours over medium heat in the seasoning solution supplied with soju.
The method of claim 1, wherein in step (d),
Pig's feet cooked method, characterized in that the smoked for 18 to 22 minutes after being removed from the seasoning.
The method of claim 1, wherein in step (e),
Pork pork feet cooking method, characterized in that it is fried in oil for 13 to 17 minutes.

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