KR20220015631A - Steak neck rib processing method and steak neck rib processed by the method - Google Patents

Abstract

Provided is a method for processing neck ribs for steak to increase a storage period, moisture retention, quality of pork, and texture. According to the present invention, the method comprises: (a) cutting ribs and neck ribs, which are formed of 4 or 5 front ribs, in one mass without separating the ribs; (b) separating and cutting the neck ribs in the arrangement direction of the ribs with respect to the center of each rib while each rib is connected to neck meat connected to the upper part of the rib, wherein the separated neck ribs have a thickness of 1 : 1.2 to 1.2 : 1 between the rib and the neck meat connected to the upper part thereof, have a width of 1 : 15 to 1 : 10 between the ribs and the neck connected to the upper part thereof; removing the fascia; removing fat parts of the neck; and inserting cuts into the fascia of the ribs, wherein the cuts are formed on the surface of the ribs and neck with intervals of 0.5 to 3 cm and a depth of 0.2 to 1 cm. Seasoning mixed with salt, pepper, green tea, and herbs is sprinkled to the cuts formed between the rib and the neck and the seasoned neck rib is aged.

Description

Steak neck rib processing method and steak neck rib processed by the method

The present invention relates to a method for processing ribs for steak and to ribs for steak processed by the method.

Pork is a favorite ingredient for many people as it provides rich protein and high-quality fat and is comparable to other meats. Among pork, pork ribs are consumed a lot because of their excellent texture, high nutritional value, low unit price, and excellent taste.

In addition, pork ribs are surrounded by a rather tough fascia, and the lean meat attached to the ribs is layered with fat, and the ribs with the tough fascia covering the outside are well-deposited in the lean meat, so it has a soft chewy and chewy texture. The savory meat flavor is excellent.

In particular, pork ribs are well embedded in muscle fat and have a chewy texture, so they have an excellent flavor.

Meat consumers in Korea have a very high preference for lean meat. Therefore, according to this preference, pork ribs are separated and distributed in a state where bones and meat are combined when pork is boned. And since most of the ribs of pork ribs are attached to the outside of the ribs, various efforts are being made to process these ribs to make them easier to eat.

For example, Korean Patent Application Laid-Open No. 10-2015-0117918 discloses, “A cut is made along the longitudinal direction of the rib at the boundary where the rib and the meat are adjacent, and the thickness of the meat is 1/2 starting from the cut part. The step of scooping up the lean meat only in the direction of the end of the lean meat without the ribs attached to it so that the end of the lean meat is not cut and spread out with the ribs attached to one side of the lean meat Disclosed is a method of cutting pork ribs so that the ribs and the meat are integrally formed, which is characterized by completing the trimming of the pork ribs by taking a sheath.

However, since the quantity of ribs attached to the outside of the ribs is not large, it is difficult to satisfy the demand according to consumers' preference for meat only by improving the processing method of the meat as described above. Therefore, in some cases, it is also a frequent situation in which meat from other parts of the pig is attached to the ribs of a pig with an edible adhesive.

In addition, according to the conventional processing method as described above, there is a disadvantage that it is difficult to use in various cooking methods such as for steak in shape. Accordingly, the present inventors developed a pork ribs processing method and processed pork ribs (registered patent 10-2118357) that solved these shortcomings. We came to deriving an optimized seasoning for ribs.

Republic of Korea Patent Publication No. 10-2015-0117918 Republic of Korea Patent Registration No. 10-2118537

An object of the present invention is to provide a method of processing pork ribs for steak that can provide an optimized flavor to the ribs and ribs for steak that are attached together with the inventors of the present invention.

On the other hand, it is an object of the present invention to provide a method for processing pork ribs for steak that can improve the storage period, moisture retention, meat quality and texture of the ribs and ribs for steaks of the present inventors.

In addition, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

According to an embodiment of the present invention in order to achieve the above object, (a) cutting the neck ribs in one mass without separating the ribs and neck ribs consisting of 4 or 5 front ribs; and (b) separating and cutting the neck ribs in the arrangement direction of the ribs around each rib, and connecting each rib and the neck meat connected to the upper part of the ribs to separate and cut them together; Containing, the separated neck ribs is that the thickness of the neck meat connected to the ribs and its upper part is 1:1.2 to 1.2:1, and the separated neck ribs have a width of 1:1.5 to 1:10 connected to the ribs and the upper part of the neck meat, and to remove the fascia In a method for processing neck ribs for steak, comprising the steps of, removing the fat portion of the neck, and putting a sheath on the fascia of the ribs, the ribs and the surface of the neck are cut at a spacing of 0.5 to 3 cm and a depth of 0.2 to 1 cm. There is provided a method of processing pork ribs for steak in which seasoning mixed with salt, pepper, green tea, and herbs is sprinkled between the ribs and the sheath formed on the surface of the ribs and aged.

In addition, according to an embodiment of the present invention, the seasoning may further include at least one of sugar, green onion, sesame, perilla, caramel, ginger powder, bamboo powder, and green tea powder.

In addition, according to an embodiment of the present invention, at least one of olive oil, corn oil, and sesame oil may be included so that the seasoning is adhered between the sheaths.

In addition, according to an embodiment of the present invention, the seasoning may be 1 to 10 parts by weight based on 100 parts by weight of the total ribs.

On the other hand, according to another embodiment of the present invention, the steak ribs processed by the one method described above is provided.

According to the processing method of the pork ribs of the present invention, there is an effect of providing an optimized flavor to the pork ribs for steak that the ribs and the ribs are attached together.

In addition, by including the seasoning optimized for the present invention, there is an advantage in that it can provide steak ribs with excellent moisture retention, meat quality and texture even when stored for a long time.

Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 and 2 show the shape and name of each part of the pork that is separated and cut and distributed at the time of bone extraction.
Figure 3 is a photograph of the shape of the ribs separated and cut by a conventional method and the processing process of the ribs when balding.
Figure 4 shows a photograph showing the shape of the neck ribs of the present invention taken.
Figure 5 shows a picture taken by separating the neck ribs (A) including the neck and ribs from the pig according to the processing method of the neck ribs of the present invention.
6 is a photograph showing the process of separating and cutting the neck ribs 100 from the neck ribs (FIG. 5, A) according to the processing method of the neck ribs of the present invention.
7 is a photograph of the process of removing the fat part of the neck part of the neck ribs processing method of the present invention.
Figure 8 is a photograph of the process of putting a sheath in the fascia attached to the ribs in the method of processing neck ribs of the present invention.

Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and the inventor should properly understand the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined in Therefore, the configuration described in the embodiment described in this specification is only the most preferred embodiment of the present invention and does not represent all of the technical idea of the present invention, so various equivalents and It should be understood that there may be variations.

According to an embodiment of the present invention, (a) cutting the neck ribs in one mass without separating the ribs and the neck parts consisting of 4 or 5 front ribs, and (b) cutting the neck ribs into each rib Separately cutting in the arrangement direction of the ribs around, including the step of separating and cutting together by connecting each rib and the neck connected to the upper part, the separated neck ribs have a thickness of 1 :1.2 to 1.2:1, and the separated neck ribs have a width of 1:1.5 to 1:10 connected to the ribs and the upper part of the neck, removing the fascia, removing the fat of the neck, and ribs In the method of processing neck ribs for steak, comprising the step of putting a sheath in the fascia of A method of processing pork ribs for steak is provided, in which seasoning mixed with salt, pepper, green tea, and herbs is sprinkled on the meat and aged.

As shown in FIGS. 1 to 2, pork is divided and distributed for each part at the time of bone extraction. Pork tenderloin and ribs are bordered by sirloin, back ribs, pork belly, front leg meat, ribs, and pig heads. In the prior art, the ribs and ribs (refer to FIG. 3) were separately cut and distributed along with the above parts during bone extraction.

For example, first separate the seagull meat, separate the front and back minis, separate the tenderloin ethmoid avalanche, come to the neck and work on the neck and back bones, and usually 4 to 5 bones on the front foot side as ribs. is separated (FIG. 3). Then, the shoulder blade is removed and the anterior ethmoid is separated and removed.

Next, remove the jjok ribs (or back ribs), separate the sirloin, and separate the pork ribs on the neck (samgyeopsal). After that, separate the battery avalanche, and finally remove the pork belly in the middle.

Therefore, when performing bone extraction by the conventional technique as described above, as shown in FIG. 3, the ribs are divided into a form including ribs and ribs attached to the outside of the ribs.

Meat consumers in Korea have a very high preference for lean meat. In particular, the preference for ribs attached to the ribs is very high. However, according to the conventional bone extraction method, it is difficult to economically satisfy such preference. In addition, since the ribs are attached only to the outer side of the ribs with a thin thickness, they are used only for simple ribs, grilling, steaming, etc., and cannot be used for purposes such as steaks, which can be said to be relatively expensive foods.

Therefore, the present invention is characterized by providing a method of processing pork ribs and ribs in one lump, which satisfies the preference of pork consumers and can be used for new uses, such as for steak, greatly improving marketability. .

That is, as shown in FIG. 4, according to the method of processing neck ribs of the present invention, the ribs 20 and the rich ribs 30 are attached together with a high preference for the ribs 10 and are also morphologically The ribs 10 and the neck 30 combined in a wide form on one side thereof are combined, so it has a sense of quality and can provide a very excellent marketability.

On the other hand, pork that can be applied to the present invention is, in the present invention, in the bones of pork, (a) the ribs consisting of 4 or 5 front ribs and the ribs without separating the ribs (Fig. 5, A ) to cut into one lump (see FIG. 5); And (b) the neck ribs (FIG. 5, A), as shown in FIG. 6, separated and cut in the arrangement direction of the ribs around each rib, each rib and the neck connected to its upper part are connected It relates to a method of processing neck ribs comprising the step of separating and cutting together.

The thickness of the neck portion connected to the ribs and its upper portion may be 1:1.2 to 1.2:1.

In addition, the separated neck ribs may have a width of 1:1.5 to 1:10 between the ribs and the neck meat connected to the upper part thereof.

In the neck ribs processing method, it may further include the step of removing the fascia.

In addition, as shown in Figure 7, the step of removing the fat portion of the neck may be further performed.

In addition, as shown in FIG. 8 , the method may further include a step of inserting a sheath into the fascia of the ribs so that the fascia can be easily separated from the bones during cooking.

In addition, the present invention, as shown in FIG. 4, includes any one 10 of the 4 or 5 forelimb ribs of the pig and a neck part 30 connected to the upper part thereof, and the ribs 10 and The thickness of the neck part 30 connected to its upper part is 1:1.2 to 1.2:1, and it relates to the neck ribs 100, characterized in that the width is 1:1.5 to 1:10. The ribs 10 and the ribs 30 included in the neck ribs 100 may be separated into a single mass during the bone-bone process of a pig.

The neck rib 100 of the present invention, as shown in FIG. 4, has a high preference for the ribs 10 and excellent meat quality 20 and rich neck 30 are attached together, and the ribs ( 10) and the neck 30 combined in a wide form on one side thereof have a sense of quality and are very excellent in marketability.

That is, the pork ribs 100 may also be used for high-quality steaks. In the case of the existing ribs, since only the ribs that are linearly attached to the outside of the ribs are attached, it was difficult to make a steak, and even if cooked with a steak, it lacked a sense of quality.

However, the neck rib 100 of the present invention has a visual sense of luxury because the ribs 10 and the neck 30 combined in a wide form on one side thereof are combined, and the ribs are also highly preferred due to excellent meat quality, so ribs The product is very good because you can taste the neck meat together with it.

In addition, the neck ribs of the present invention can be said to be very economical in terms of price because the neck is cheaper than the ribs.

On the other hand, according to an embodiment of the present invention, 0.5 to 3 cm spacing and 0.2 to 1 cm depth on the surface of the ribs and neck of the above-mentioned neck ribs, or preferably, a sheath can be formed with an interval of 1 cm and a depth of 0.5 cm And, it was confirmed that the object of the present invention to improve the storage period, moisture retention, meat quality and mouthfeel is maximized when the above ranges are satisfied.

In this case, the sheath may be used in any form applied in the art, such as a straight line, a grid type, or a rhombus, without limitation.

In addition, seasoning mixed with salt, pepper, green tea, and herbs can be sprinkled between the ribs and the sheath formed on the surface of the ribs, and when salt, pepper, green tea, and herbs are all included, the ribs and ribs are attached It was confirmed that the object of the present invention to provide an optimized flavor to pork ribs for steak was achieved.

Meanwhile, in the seasoning, sugar, green onion, sesame, perilla, caramel, ginger powder, bamboo powder, green tea powder, etc. may be additionally contained according to preference, and the amount may be appropriately adjusted according to personal preference and added or mixed. .

In addition, according to a preferred embodiment of the present invention, the seasoning may be 1 to 10, or preferably 5 parts by weight, based on 100 parts by weight of the entire pork ribs, and when the above range is satisfied, the elasticity of the meat is reduced and the meat quality is reduced It is possible to prevent the problem of deterioration and deterioration of the texture.

In addition, oils such as olive oil, corn oil, sesame oil, etc. may be further included between the sheaths so that the seasoning formed on the surface of the ribs and the neck is adhered, and the seasoning may be dispersed in oil and uniformly coated on the ribs, and ultimately the entire steak It is possible to achieve the effect of providing a uniform flavor to the In addition, when grilling the steak, it is possible to provide a shearing effect to the oiled lean meat portion, which has the advantage of further enhancing the flavor of the steak.

On the other hand, after the seasoning is evenly spread on the surface of the ribs and neck, an aging step of aging at room temperature or in a refrigerator may be additionally performed. At this time, if refrigerated distribution is required, you can put a vinyl approved as a food container in a stainless steel container and keep it refrigerated (-2~4℃).

On the other hand, according to another embodiment of the present invention, the steak ribs processed by the above method is provided.

Hereinafter, the present invention will be described in more detail by way of Examples, but it is clear that the present invention is not limited by the Examples.

Preparation Example 1 - Preparation of pork ribs for steak

Instead of separating the front ribs and the neck of the pork, cut the neck ribs into one piece and then separate and cut each rib in the rib arrangement direction, and connect the ribs and the neck connected to the upper part to separate them together cut. At this time, in the separated neck ribs, the thickness of the ribs and the neck meat connected to the upper part was 1:1, and the width of the neck bones connected to the ribs and the upper part was 1:5. After that, the fascia was removed, and the fat part of the neck was removed, and then a sheath was inserted into the fascia of the ribs to prepare the pork ribs for steak.

Example 1

600 g of pork ribs for steak of Preparation Example 1 were prepared, and cuts were placed on the surface to a spacing of 0.5 cm and a depth of 0.5 cm, and corn oil was evenly applied. After that, seasoning containing 10 g of salt, 5 g of pepper, 10 g of green tea, and 5 g of herbs was evenly sprinkled between the sheaths and aged at room temperature for 1 hour to prepare pork ribs for steak.

Example 2

In Example 1, except that the sheath interval was 1 cm, pork ribs for steak were prepared in the same manner.

Example 3

In Example 1, except that the sheath interval was 2 cm and the thickness was 0.7 cm, pork ribs for steak were prepared in the same manner.

Example 4

In Example 1, except that the sheath interval was 3 cm and the thickness was 1 cm, pork ribs for steak were prepared in the same manner.

Comparative Example 1

The pork ribs of Preparation Example 1 were used as they are, without adding a sheath or seasoning.

Comparative Example 2

The pork ribs for steak were prepared by sprinkling only seasoning containing 10 g of salt, 5 g of pepper, 10 g of green tea, and 5 g of herbs without putting a sheath on the pork ribs of Preparation Example 1.

Comparative Example 3

600 g of pork ribs for steak of Preparation Example 1 were prepared, and cuts were made on the surface at a spacing of 0.5 cm and a depth of 2 cm, and corn oil was evenly applied. After that, seasoning containing 10 g of salt, 5 g of pepper, 10 g of green tea, and 5 g of herbs was evenly sprinkled between the sheaths and aged at room temperature for 1 hour to prepare pork ribs for steak.

Comparative Example 4

In Comparative Example 3, cut ribs for steak were prepared in the same manner except that the sheath interval was 4 cm and the thickness was 1 cm.

Comparative Example 5

In Comparative Example 3, cut ribs for steak were prepared in the same manner except that the sheath interval was 5 cm and the thickness was 2 cm.

Table 1 below briefly summarizes the pork ribs prepared according to Examples 1 to 4 and Comparative Examples 1 to 6.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Example 3 Example 4 Comparative Example 4 Comparative Example 5 sheath
thickness cm 0 0 0.5 0.5 One 2 3 4 5 sheath
thickness cm 0 0 2 0.5 0.5 0.7 One One 2 seasoning content g 0 30 30 30 30 30 30 30 30

Experimental example: sensory evaluation of pork ribs

Regarding the pork ribs prepared according to Examples 1 to 4 and Comparative Examples 1 to 6, the texture, taste, and preference of meat were targeted to 20 Korean adults, 10 elementary school students between 8 and 12 years old, and 10 foreigners. A panel test was conducted for

At this time, all tests were performed as a blind test. The results were evaluated according to the evaluation criteria shown in Tables 2 to 4 to show the test results. The average of the results scored by the subject is shown in Table 5 below.

Referring to Table 5 below, according to the embodiment of the present invention, the texture of the pork ribs for steak is good, and the flavor and umami can be sufficiently felt. was shown.

However, they answered that the pork ribs for steak prepared according to Comparative Examples 1, 4, and 5 were bland, and Comparative Example 2 was evaluated as salty. They answered that they took it about once, indicating a poor result in terms of preference.

Therefore, it was confirmed that the pork ribs for steak cooked according to the embodiment of the present invention can be enjoyed and preferred not only by Korean adults, but also by elementary school students and foreigners between the ages of 8 and 12.

Degree of evaluation of the texture of meat 0 points The meat is tough and difficult to chew. 1 point The meat is tough, but chewable. 2 points A bit chewy but chewy 3 points It tastes good without being greasy. 4 points a bit flimsy

degree of taste 0 points It had no taste. 1 point It was bland and had no flavor or umami taste at all. 2 points It did not taste salty, savory, or umami. 3 points I felt the flavor to some extent, but I didn't feel the umami taste. 4 points The taste was good, and the flavor and umami were sufficiently felt.

Degree of preference evaluation 0 points I don't think I'll ever eat it at all. 1 point If there is an unavoidable situation, I think I will eat a little. 2 points You can eat it about once a week. 3 points You can eat it about 3 times a week. 4 points You can eat it about 5 times a week.

division Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Example 3 Example 4 Comparative Example 4 Comparative Example 5 texture 3 3 3 3 3 3 3 3 3 taste 0 One 2 4 4 4 4 One One symbol One One One 4 4 4 4 One One

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it will be clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (5)

(a) cutting the ribs consisting of 4 or 5 front ribs and the neck ribs in one lump without separating the ribs; and
(b) separating and cutting the neck ribs in the arrangement direction of the ribs with the center of each rib, connecting each rib and the neck meat connected to its upper part to separate and cut together;
The separated neck ribs will have a thickness of 1:1.2 to 1.2:1 of the ribs and the neck connected to the upper part, and the separated neck ribs have a width of the ribs and the neck connected to the upper part of 1:1.5 to 1:10, and In a method for processing neck ribs for steak comprising; removing the fascia;
Cuts are formed on the surface of the ribs and neck with a spacing of 0.5 to 3 cm and a depth of 0.2 to 1 cm, and seasoning mixed with salt, pepper, green tea and herbs is sprinkled between the ribs and the sheath formed on the surface of the neck for aging. How to process ribs. According to claim 1,
The seasoning is a method of processing pork ribs for steak, characterized in that it further comprises at least one of sugar, green onion, sesame, perilla, caramel, ginger powder, bamboo powder, and green tea powder. According to claim 1,
A method of processing pork ribs for steak, characterized in that at least one of olive oil, corn oil, and sesame oil is included so that the seasoning is adhered between the ribs and the sheath formed on the surface of the neck. According to claim 1,
A method of processing pork ribs for steak, characterized in that the seasoning is 1 to 10 parts by weight based on 100 parts by weight of the whole ribs. [Claim 5] Rib ribs for steak processed by any one of the methods of any one of claims 1 to 4.

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