KR20210065537A - Manufacturing method of packing pig feet - Google Patents

Abstract

The present invention relates to a method for manufacturing packed Jokbal (boiled pig's feet) to increase convenience and economic efficiency. According to the present invention, the method comprises the following steps: preparing a pig's whole foot; removing the bones disposed in the pig's whole foot; cutting and dividing the bone-removed pig's whole foot in the first direction in which the pig's whole foot extends into a first partial foot having a width of a first region adjacent to the pig's body wider than that of a second region adjacent to the pig's toe and a second partial foot defined as a portion excluding the first partial foot from the cut pig's whole foot and having a width of the first region adjacent to the pig's body wider than that of the second region adjacent to the pig's toe; providing an adhesive to the inner surface of any one of the first and second partial foot, bonding the first region of the first partial foot to the second region of the second partial foot, and bonding the second region of the first partial foot to the first region of the second partial foot, thereby preparing a pig's foot to which the first partial foot and the second partial foot are bonded; wrapping the pig's foot with a thread to fix the appearance of the pig's foot; and boiling the pig's foot having the fixed appearance.

Description

Manufacturing method of packing pig feet {Manufacturing method of packing pig feet}

The present invention relates to a method for manufacturing pig's feet for packaging, and more particularly, to a method for manufacturing pig's feet for packaging, in which pigs' long feet are cut and prepared into easy-to-package pig's feet.

The consumption of meat is increasing day by day due to the westernization and diversification of dietary life, and among them, consumption of pork accounts for a large proportion. At the same time, consumption of pig's by-products such as pig's feet, head, intestines and bones is also increasing, so development of a food processing method using pig by-products is being actively conducted.

Pig pig's feet, a by-product of pigs, is rich in gelatin, which is effective for skin beauty and anti-aging. It promotes the secretion of breast milk, so it is good for pregnant and lactating women. It contains an amino acid called methionine, which strengthens the liver. It is effective in alcohol detoxification and hangover prevention, and is known to be effective in excreting toxins from the body in case of poisoning with heavy metals such as lead and mercury. The usual processing method for pig's feet is to wash the pig's feet with water, remove the hair and hoof, and then boil them in a pot with seasonings such as garlic, ginger, onion, green onion, sugar, and chemical seasonings, or boil the pork feet with the above seasonings. It is prepared by fumigation and is widely used as a side dish and snack. However, pork has a peculiar foul odor, which makes it objectionable to those who eat it. Especially, it does not suit the taste of children and women, which hinders the increase in consumption of pig's feet. The skin is tough and the meat is tough. I have a problem with taste loss. To improve this, spices such as garlic, ginger, and onion are added to remove the bad smell of pork and alcohol is added to improve the meat quality, but the effect is insufficient, so the above problems cannot be sufficiently improved, and seasoning. If you increase the ratio, there is a problem that the unique taste of pig's feet deteriorates.

In addition, ingredients such as garlic, onion, green onion, and ginger used for seasoning have a very strong scent, which stimulates the sense of smell. A lot of sugar is added, and if you eat such seasoned meat frequently, there is a risk of obesity, and if you add a lot of chemical seasoning, it will cause adult diseases.

Another method to solve the above problem is to cut the pork into a certain size and then immerse it in green tea water to remove the unpleasant smell of the pork, but even with the above method, the peculiar smell of pork is removed. There are disadvantages in that the processing process is complicated and takes a long time because the process is insufficient, and the pig feet must be immersed in green tea water for a long time in order to remove the odor. In addition, seasoned pork feet have a problem in that the meat quality is easily softened and the meat quality is easy to become crumbly, and the storability is poor, and the characteristic odor of pork remains, which adversely affects the sensory quality of the meat.

Accordingly, various methods of manufacturing pig's feet for solving the above-mentioned problems are being studied. For example, Korean Patent Registration No. 10-1327579 (Application No.: 10-2012-0059472, Applicant: Hye-Sung Kim) has undergone two aging and unique secret seasoning mixing processes to remove the unique fishy smell of pork feet as well as Angelica and Disclosed are a method for producing spicy seasoned pork ribs that increase texture by using bay leaves and coffee powder as secondary flavoring agents, and spicy seasoned pork ribs prepared thereby.

-D-Glucan 구조를 갖는 수용성 단백 다당체 (향후 "단백 다당체"로 명명함) 로 구성되어 있음이 밝혀졌다. 이 중에서도 특히 대표적인 담자균류에 속하는 차가버섯 (Inonotus obliquus) 유래의 단백 다당체는 면역증강 효과와 함께 인슐린 분비 촉진작용에 의한 혈당강하 효능이 탁월한 것으로 밝혀져 당뇨개선 약효뿐만 아니라 다양한 기능을 갖는 새로운 생리활성물질로 주목을 받고 있다.In addition, mushrooms, which are higher fungi, have been used as food for a long time because of their rich taste and nutrition, and have been widely used for medicinal purposes. In particular, the Basidiomycetes mushrooms, which are receiving the most attention among natural products effective in the treatment and prevention of diseases, are widely used in oriental medicine due to their extensive pharmacological action. Recently, the anticancer effect of medicinal mushrooms derived from Basidiomycetes has been scientifically proven, and among medicinal mushroom extracts, physiologically active substances that show excellent anticancer efficacy and diabetes improvement effect by enhancing immunity are

It was found to be composed of a water-soluble protein polysaccharide having a -D-Glucan structure (hereinafter referred to as "protein polysaccharide"). Among them, protein polysaccharide derived from chaga mushroom (Inonotus obliquus), which belongs to the representative basidiomycetes, has been found to have an excellent immune-enhancing effect and a blood sugar-lowering effect by promoting insulin secretion. is attracting attention as

Accordingly, various technologies for using chaga mushrooms in food are being developed. For example, in Korean Patent Publication No. 10-2019-0030280 (Application No.: 10-2017-0117504, Applicant: Shinsu Odo Co., Ltd., an agricultural corporation), put in a container so that the weight ratio of Pu'er tea and chaga mushroom is 3:1 mixing step (a); After removing the inner nodes of the bamboo barrels cut to 1-2 m, washing and sterilizing (B); Put the Puer tea and chaga mushroom mixture of step (a) into the bamboo barrel prepared in step (b), seal both ends of the bamboo barrel, and then in a maturation room or incubator maintaining 60% humidity at 25~45℃ 3~ Aging for 5 weeks (C); and (d) drying the Pu'er tea aged in step (c) as if roasting it in a pan at 40-50°C to complete the aged Chaga mushroom tea in bamboo barrels (d); A method of making tea is disclosed.

Republic of Korea Patent Registration No. 10-1327579 Korean Patent Publication No. 10-2019-0030280

One technical problem to be solved by the present invention is to provide a method for manufacturing pig's feet for packaging with improved convenience.

Another technical problem to be solved by the present invention is to provide a method for manufacturing pig's feet for packaging with improved economic efficiency.

Another technical problem to be solved by the present invention is to provide a method for manufacturing a packaging pig's feet that can more clearly show the unique color of pig's feet without the use of a pigment.

Another technical problem to be solved by the present invention is to provide a method for manufacturing pork feet for packaging having a soft texture.

The technical problem to be solved by the present invention is not limited to the above.

In order to solve the above technical problems, the present invention provides a method for manufacturing pig feet for packaging.

According to one embodiment, the manufacturing method of the packaging pig's feet includes the steps of preparing a pig's long leg, removing the bones in the pig's long leg, and cutting the bone-removed pig's long leg in the first direction in which the pig's long leg extends. , a first subfoot in which the width of the first region adjacent to the toe is wider than the width of the second region adjacent to the toe, and a portion of the cut long swine excluding the first subfoot, the first region adjacent to the torso dividing the first part into a second subgroup having a width wider than the width of a second region adjacent to the toe, after applying an adhesive to the inner surface of any one of the first subgroup or the second subgroup, the first part a first region of a group adheres to a second region of the second subgroup and a second region of the first subgroup adheres to a first region of the second subgroup, such that the first subgroup and the second It may include the steps of manufacturing a pig's feet to which the partial feet are attached, wrapping the pig's feet with a thread to fix the external shape of the pig's feet, and boiling the pig's feet with the fixed external shape.

According to an embodiment, in the pig's long legs, the difference between the diameter of the upper region and the diameter of the lower region exceeds a reference range, and the pig's foot to which the first partial group and the second partial group are adhered has a diameter of the upper region. and a difference in diameter between the lower region and the lower region may include a reference range or less.

According to an embodiment, the boiling of the pork feet may include immersing the chaga mushrooms in water and then boiling them to prepare a broth for chaga mushrooms, putting the pork feet in the broth for chaga mushrooms and boiling them.

According to an embodiment, the adhesive may include transglutaminase (TG-BH).

According to an embodiment, the long leg of the pig may include that a part except the toe bone is used among the parts from the toe bone to the ankle bone.

The manufacturing method of the packing pig's feet according to an embodiment of the present invention comprises the steps of preparing a pig's long leg, removing the bones in the pig's long leg, and cutting the bone-removed pig's long leg in a first direction in which the pig's long leg is extended. Thus, the first region adjacent to the torso is defined as a first partial leg in which the width of the first region adjacent to the toe is wider than the width of the second region adjacent to the toe, and a portion of the cut long leg of the pig excluding the first partial leg, and the first region adjacent to the body dividing into a second subgroup, the width of which is wider than the width of a second region adjacent to the toe; after providing an adhesive to the inner surface of any one of the first subgroup or the second subgroup, the first a first region of a subgroup adheres to a second region of the second subgroup and a second region of the first subgroup adheres to a first region of the second subgroup; It may include the steps of manufacturing a pig's feet to which two parts are attached, wrapping the pig's feet with a thread to fix the external shape of the pig's feet, and boiling the pig's feet having the fixed external shape. Accordingly, a method for manufacturing pig's feet for packaging with improved convenience and economy can be provided.

In addition, the step of boiling the pork feet may include the steps of immersing the chaga mushrooms in water and then boiling them to prepare a broth for chaga mushrooms, and the steps of putting the pork feet in the broth and boiling them. Accordingly, the characteristic color of the pig's feet can be more clearly expressed without the use of a pigment, and the soft texture of the pig's feet can be improved.

1 is a flow chart illustrating a method of manufacturing pig's feet for packaging according to an embodiment of the present invention.
Figure 2 is a view showing a pig long legs.
3 is a view showing a crane part of a pig's leg.
4 is a view showing a state in which the bones in the pig's long legs are removed.
5 and 6 are views showing the first sub-group and the second sub-group used in the method for manufacturing the pig's feet for packaging according to an embodiment of the present invention.
7 is a view showing the bonding process of the first partial group and the second partial group during the manufacturing process of the pig's feet for packaging according to an embodiment of the present invention.
8 is a photograph of the pig's feet used in the manufacturing method of the packing pig's feet according to an embodiment of the present invention.
9 is a photograph taken in a packaging state of the packing pig's feet according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the technical spirit of the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

In this specification, when a component is referred to as being on another component, it means that it may be directly formed on the other component or a third component may be interposed therebetween. In addition, in the drawings, thicknesses of films and regions are exaggerated for effective description of technical content.

Also, in various embodiments of the present specification, terms such as first, second, third, etc. are used to describe various components, but these components should not be limited by these terms. Accordingly, what is referred to as a first component in one embodiment may be referred to as a second component in another embodiment.

Each embodiment described and illustrated herein also includes a complementary embodiment thereof. In addition, in the present specification, 'and/or' is used to mean including at least one of the elements listed before and after.

In the specification, the singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprise" or "have" are intended to designate that a feature, number, step, element, or a combination thereof described in the specification is present, and one or more other features, numbers, steps, configuration It should not be construed as excluding the possibility of the presence or addition of elements or combinations thereof.

In addition, in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

1 is a flowchart illustrating a method of manufacturing a packing pig's feet according to an embodiment of the present invention, FIG. 2 is a view showing a pig's jangjok, FIG. 3 is a view showing a crane part of a pig's leg, and FIG. It is a view showing a state in which the bone is removed, and FIGS. 5 and 6 are views showing the first and second partial groups used in the method for manufacturing a paving pig's foot according to an embodiment of the present invention, and FIG. 7 is the present invention It is a view showing the bonding process of the first partial group and the second partial group during the manufacturing process of the packing pig's feet according to an embodiment of the present invention, and FIG. 8 is a photograph of the pig's feet used in the manufacturing method of the packing pig's feet according to an embodiment of the present invention. , Figure 9 is a photograph of a packaging state of the pigs feet for packaging according to an embodiment of the present invention.

Referring to FIG. 1 , the method of manufacturing a packing pig's feet according to an embodiment of the present invention includes the steps of preparing a pig's long leg (S100), removing the bones in the pig's long leg (S200), and removing the bone from the pig's long leg. A step of cutting and dividing into a first partial group and a second partial group (S300), a step of manufacturing a pig's foot to which the first partial group or the second partial group is attached (S400), wrapping the pig's foot with a thread, and the appearance of the pig's foot It may include a step of fixing (500), and a step (S600) of boiling the pig's feet having a fixed appearance. Hereinafter, each step is described in detail.

In the step S100, pork jangjok may be prepared. According to one embodiment, the pig intestine may be a crane part of a pig's leg. More specifically, the crane part of the pig's leg may be a region excluding the toe bone among the parts from the toe bone to the ankle bone of the pig's leg. That is, in the case of a general pig's foot, as shown in FIG. 2, the portion from the toe bone to the ankle bone of the long pig's foot is used. However, in the case of a pavement pig's foot according to an embodiment of the present invention, as shown in FIG. 3 , a portion excluding the toe bone is used from the toe bone to the ankle bone of the pig's long foot.

According to one embodiment, the diameter (R ₂₎ of the pig Zhuang 100 has a diameter (R ₁₎ and a lower area (100b) of, and has a cylindrical shape, an upper area (100a) as shown in Figure 3 is may be different. _{For example, the diameter R 1} of the upper region 100a of the pig's long legs 100 may be greater than _{the diameter R 2} of the lower region 100b. The upper region 100a of the long pig's foot 100 may be a region close to the body of the pig's long leg 100 . Alternatively, the lower region 100b of the long pig's foot 100 may be a region close to the toe of the long pig's foot 100 .

In the step S200 , the bones in the pig long foot 100 may be removed. According to an embodiment, the bones to be removed in the long leg 100 of the pig may be metatarsal bones and ankle bones.

In the step S300 , the long pork belly 100 may be cut in the first direction. According to an embodiment, the first direction may be a direction in which the long pig's foot 100 extends. That is, the long pig's foot 100 may be cut in a direction in which the long pig's foot 100 extends. In this case, the long pig's foot 100 may be divided into a first partial group 110 and a second partial group 120 as shown in FIGS. 5 and 6 .

According to an embodiment, the first partial leg 110 may be a portion from which the pig long leg 100 is cut. The first section group 110 may be the width (W ₂₎ are different from each other in the width (W ₁₎ and a second region (110b) of the first region (110a). _{Specifically, the width W 1} of the first region 110a of the first sub-group 110 may be wider than _{the width W 2} of the second region 110b of the first sub-group 110 . . According to an embodiment, the first region 110a of the first partial group 110 may be a region adjacent to the body in the first partial group 110 . On the other hand, the second region 110b of the first sub-leg 110 may be a region adjacent to the toe in the first sub-foot 110 .

Alternatively, the second partial leg 120 may be another part from which the long pig's leg 100 is cut. That is, the second partial leg 120 may be defined as a portion of the cut long pig's leg 100 excluding the first partial leg 110 . The second section group 110 can be a width (W ₄₎ differ from each other in the width (W ₃₎ and the second region (120b) of the first region (120a). _{Specifically, the width W 3} of the first region 120a of the second sub-group 120 may be wider than _{the width W 4} of the second region 120b of the second sub-group 120 . . According to an embodiment, the first region 120a of the second partial group 110 may be a region adjacent to the body in the second partial group 120 . On the other hand, the second region 120b of the second partial foot 120 may be a region adjacent to the toe of the second partial foot 120 .

According to an embodiment, both ends of the cut surface of the first partial group 110 may have a concave-convex structure. In addition, both ends of the cut surface of the second sub-leg 120 may have a concave-convex structure. Accordingly, when the first partial group 110 and the second partial group 120 are adhered to each other in step S400 to be described later, the bonding force may be improved by the concavo-convex structures of both ends.

In step S400 , the first region 110a of the first subgroup 110 and the second region 120b of the second subgroup may be adhered. Also, the first region 110b of the first subgroup 110 and the first region 120a of the second subgroup may be adhered. Accordingly, the pig's foot 200 to which the first partial leg 110 and the second partial leg 120 are adhered may be manufactured. Then, through the step S500, the pig's feet 200 may be wrapped with a thread. Accordingly, the outer shape of the pig's feet 200 may be fixed.

As a result, referring to FIGS. 3 and 8 , the pig's foot 200 has a relatively small difference between _{the diameter of the upper region (R 1} ) and the diameter of the lower region (R _{2 ) compared to the pig's long legs 100 .} can _{In other words, the difference between the diameter (R 1} ) of the upper region and the diameter (R ₂ ) of the lower region of the pig’s long legs 100 may exceed the reference range. Alternatively, in the pig's feet 200, the _{difference between the diameter (R 1} ) of the upper region and the diameter (R ₂ ) of the lower region may be less than or equal to the reference range. That is, the pig's feet 200 may have a cylindrical shape in which _{the diameter (R 1} ) of the upper region and the diameter (R _{2 ) of the lower region are substantially identical to each other.}

As described above, in the case of the pig's foot 200 having a cylindrical shape in which the _{diameter of the upper region (R 1} ) and the diameter of the lower region (R _{2 ) substantially coincide, the diameter of the upper region (R 1} ) is the lower Compared with the pig long leg 100 having a larger cylindrical shape than the diameter (R ₂ ) of the region, it is convenient to cut and has the advantage of a small discarded portion. That is, the pig's foot 200 has an advantage in that convenience and economy are improved, as compared to the pig's long leg 100 .

According to an embodiment, before the first sub-group 110 and the second sub-group 120 are adhered, a portion of any one of the first sub-group 110 and the second sub-group 120 . An adhesive may be provided on the inner surface of the foot. For example, the adhesive may include transglutaminase (TG-BH).

As the adhesive is provided, the pig's feet 200 can easily maintain the above-described shape. More specifically, in the case of the pig's feet 200 manufactured without an adhesive, a cylindrical shape in which the diameter of the upper region and the diameter of the lower region are substantially identical in the boiling process to be described later cannot be maintained, and a problem of deformation may occur. However, when the adhesive is provided as described above, a cylindrical shape in which the diameter of the upper region and the diameter of the lower region are substantially identical can be maintained even in the boiling process to be described later.

In the step S600, the pig's feet 200 having a fixed appearance can be boiled. Accordingly, the packing pig's feet according to an embodiment of the present invention can be manufactured. Boiled pig's feet 200 may be individually packaged, as shown in FIG. 9 .

According to one embodiment, after the adhesive is provided and a predetermined time has elapsed, the pig's feet may be boiled. In this case, the adhesion by the adhesive is improved, and the shape of the pig's feet can be maintained.

According to an embodiment, the step of boiling the pig's feet 200 may include preparing the chaga mushroom broth and putting the pork feet 200 in the chaga mushroom broth and boiling. More specifically, the chaga mushroom broth may be prepared by soaking chaga mushrooms in warm water and simmering them overnight, and then simmering them over low heat for about 4 hours. When chaga mushrooms are used in the step of boiling the pig's feet 200, the texture of the pig's feet 200 becomes softer and the color appears without coloring.

The manufacturing method of the pig's feet for packaging according to an embodiment of the present invention includes the steps of preparing the pig's long legs 100, removing the bones in the pig's long legs 100, and using the bone-removed pig's feet 100 as described above. The first partial leg 110 is cut in the first direction in which the long pig's foot 100 extends, and the width of the first region adjacent to the body is wider than the width of the second region adjacent to the toe, and in the cut long leg of the pig. The step of dividing into a second sub-foot 120 defined as a portion excluding the first sub-foot and having a width of a first region adjacent to the body wider than a width of a second region adjacent to the toe, the first sub-foot 110 or After providing adhesive to the inner surface of any subgroup of the second subgroup 120, the first region of the first subgroup adheres to the second region of the second subgroup and The second region is bonded to the first region of the second partial group to prepare a pig's foot 200 to which the first partial group and the second partial group are adhered, wrapping the pig's foot 200 with a thread, and It may include fixing the appearance of the pig's feet, and boiling the pig's feet having the fixed appearance. Accordingly, a method for manufacturing pig's feet for packaging with improved convenience and economy can be provided.

In addition, the step of boiling the pork feet may include the steps of immersing the chaga mushrooms in water and then boiling them to prepare a broth for chaga mushrooms, and the steps of putting the pork feet in the broth and boiling them. Accordingly, the characteristic color of the pig's feet can be more clearly expressed without the use of a pigment, and the soft texture of the pig's feet can be improved.

As mentioned above, although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments and should be construed according to the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (5)

Preparing the pork belly;
removing the bones in the long pig;
A first partial leg in which the width of the first region adjacent to the body is wider than the width of the second region adjacent to the toe by cutting the long leg of the pig from which the bone is removed in the first direction in which the long leg of the pig is extended, and the cut pig dividing the long foot into a second partial foot defined as a portion excluding the first partial foot and having a width of a first region adjacent to the body wider than a width of a second region adjacent to the toe;
After providing adhesive to the inner surface of a subgroup of either the first subgroup or the second subgroup, the first region of the first subgroup adheres to the second region of the second subgroup and bonding the second region of the sub-group to the first region of the second sub-group to form a pig's foot to which the first and second sub-groups are adhered;
Wrapping the pig's feet with a thread, fixing the appearance of the pig's feet; and
A method of manufacturing pig feet for packaging comprising the step of boiling the pig feet having a fixed appearance.
The method of claim 1,
In the pig intestine, the difference between the diameter of the upper region and the diameter of the lower region exceeds the reference range,
The method of manufacturing the pig's feet for packaging, comprising the difference between the diameter of the upper region and the diameter of the lower region of the pig feet to which the first partial group and the second partial group are adhered is less than or equal to a reference range.
The method of claim 1,
The step of boiling the pig's feet is,
Preparing chaga mushroom broth by soaking chaga mushrooms in water and then boiling them; and
A method of manufacturing pork feet for packaging comprising the step of putting the pork feet in the chaga mushroom broth and boiling.
The method of claim 1,
The adhesive is a method of manufacturing pig feet for packaging comprising transglutaminase (TG-BH).
The method of claim 1,
The pork jangjok, a method of manufacturing a packaging pig's feet, including that the part from the toe bone to the ankle bone except the toe bone is used.

Images