KR20220016674A - Rost method of pork belly - Google Patents

Abstract

The present invention relates to a new method for manufacturing pre-grilled pork belly, which can be easily eaten by being secondly grilled before eating and can remove pork smell and protect juice to provide juicy and soft texture, thereby providing pre-grilled pork belly with excellent flavor. According to the present invention, the method comprises the following processes: (1) thawing frozen pork belly; (2) immersing the pork belly thawed in the process (1) in water at 1 to 5℃ for 24 hours to remove blood; (3) slicing the pork belly from which the blood has been removed in the process (2) to a thickness of 2.5 cm; (4) mixing a salting agent mixed with shiitake mushroom powder and purified water to prepare a salting solution; (5) salting the pork belly sliced in the process (3) by using the salting solution prepared in the process (4) so that salinity is 1.6 to 1.7%; (6) aging the pork belly salted in the process (5) at 3 to 5℃ for 24 to 48 hours; (7) pre-grilling the aged pork belly in the process of (6) in an oven at 98℃ for 14 minutes; (8) cooling and vacuum-packaging the pre-grilled pork belly in the process (7); and (9) freezing the vacuum-packed pork belly in the process (8) at -20℃ for 1 to 2 days.

Description

Unglazed pork belly {Rost method of pork belly}

The present invention relates to a method for manufacturing unglazed pork belly, which can be easily eaten by roasting chaebol just before eating. It relates to a new method of providing unglazed pork belly.

In general, samgyeopsal refers to a wide, flat-shaped part of pork from the part where the ribs are removed to the abdomen. As a savory cut, it is the most frequently used part of pork.

On the other hand, samgyeopsal is cooked most often by grilling, but when it is grilled, a lot of smoke is produced, oil splashes out, and the surroundings become dirty, and there are problems such as a lot of smell on clothes. In response to this problem, unglazed pork belly is provided so that it can be easily grilled and eaten. However, the conventional unglazed pork belly has disadvantages in that the flavor is remarkably reduced, such as when the meat is chaebol-grilled, and it smells like pork.

Republic of Korea Patent Publication No. 10-2018-0119811 (2018. 11. 05.) Republic of Korea Patent Registration No. 10-2020-0020396 (2020.02.26.) Republic of Korea Patent Registration No. 10-2020-002039610-(2018.03.08.)

The present invention has been proposed in view of the above problems, and in more detail, it can be easily eaten by roasting it just before eating, and it does not smell like pork, and the meat juice is protected, so the texture is not dry and soft. It is to provide a new method of unglazed pork belly manufacturing method that provides excellent flavor because it is good, and the flavor is maintained even when the cooled pork belly is reheated after roasting.

According to a feature of the present invention, (1) the process of thawing frozen pork belly; (2) immersing the pork belly thawed in step (1) in water at 1 to 5° C. for 24 hours to remove blood; (3) the process of slicing the pork belly from which the blood has been removed in the step (2) to a thickness of 2.5 cm; (4) a process of making a salting solution by mixing a salting agent mixed with shiitake mushroom powder with purified water; (5) salting the pork belly sliced in the step (3) using the salting solution prepared in the step (4) so that the salinity is 1.6 to 1.7%; (6) the process of aging the pork belly salted in the step (5) at 3 to 5° C. for 24 to 48 hours; (7) the process of unglazing the aged pork belly in the step (6) in an oven at 98° C. for 14 minutes; (8) the process of vacuum packaging after cooling the unglazed pork belly in the step (7); and (9) the process of freezing the vacuum-packed pork belly in the step (8) at -20°C for 1 to 2 days;

According to another feature of the present invention, in the process (1), the frozen pork belly is thawed at 0° C. to 1° C. for 3 days, and the frozen pork belly is thawed at a thawing rate of 50%.

According to another feature of the present invention, in the process (4), the salting agent and the shiitake mushroom powder are mixed in a ratio of 100: 1 to 5 by weight, and in the process (7), unglazed in an oven at 98 ° C. for 14 minutes, but the humidity of the oven Adjust to 100% to unglaze.

In the present invention having the above configuration, a series of processes of thawing, salting, and maturing unglazed pork belly work organically to remove the pork odor of pork belly, and the juice does not leak out and the skin does not dry out. The flavor is excellent. Therefore, the unglazed pork belly prepared by the present invention can be easily eaten with good flavor by only chaebol-grilling.

In addition, the taste and texture are maintained even if you reheat the remaining pork belly after refrigeration.

Hereinafter, the present invention will be described in more detail through examples.

A manufacturing method according to a preferred embodiment of the present invention will be described as follows.

1) Defrosting frozen pork belly

Thaw frozen pork belly at 0-1℃ for 3 days. When pork belly is thawed under these conditions, the pork belly is thawed at a thawing rate of about 50%. When the pork belly is thawed to the above level, as will be described later, it is easy to slice the pork belly to a desired thickness after removing the blood.

2) Blood removal process

Soak the thawed pork belly in cold water and remove the blood at 1~5℃ for 24 hours.

3) Slice process

Slice the pork belly with the blood removed to a thickness of 2.5cm. When the thickness of the pork belly is 2.5 cm, the texture and flavor are the best.

4) The process of making salt solution

In general, the salting agent consists of a component that imparts a liver, such as salt and soy sauce, a component that adds flavor such as garlic, onion, and pepper, and a component that acts as a meat tenderizer such as sugar. Add shiitake mushroom powder to the salting agent and mix with water to make a salting solution.

In addition to protein, carbohydrates, and fat, shiitake mushrooms are rich in nutrients such as minerals and vitamins, as well as have a special flavor and umami taste.

In this process, a salting agent and shiitake mushroom powder are mixed in a ratio of 100:1 to 5 by weight, and the salting agent mixed with shiitake mushroom powder is poured into purified water to make a salting solution. If the shiitake mushroom powder is used less than the above level, it is difficult to expect the effect of the shiitake mushroom, and if it is mixed more than the above level, the content of other components contained in the salting agent is relatively reduced, which is not preferable because the overall salting effect is lowered. . On the other hand, in this process, the amount of purified water is adjusted according to the salting method described later. In the case of dipping in the immersion method in the salting process to be described later, a salting agent mixed with shiitake mushroom powder and purified water are mixed in a weight ratio of 1:20 and salting solution. In the case of salting by vacuum tumbling, a salting agent mixed with shiitake mushroom powder and purified water are mixed in a 1:13 weight ratio to make a salting solution.

(5) Salting process

The sliced pork belly is salted with the salting solution prepared in the above process. Preferably, use 16 to 17 g of salting solution per 100 g of pork belly and dry it for 20 to 25 minutes so that the saltiness of the pork belly is 1.6 to 1.7%. If the salinity of the pork belly is lower than 1.6%, the pork does not smell and tastes good. In this process, the pork belly is salted using the immersion method or the tumbling method.

(6) Aging process

The salted pork belly is removed from the salting solution and aged at 3~5℃ for 24~48 hours. On the other hand, in the case of aging using a vacuum tumbler, it is aged for 24 hours. Through this aging process, the meat quality of the pork belly becomes softer and the flavor is improved.

(7) Unglazed process

The aged pork belly is unglazed in an oven at 98°C for 15 minutes. In this unglazed process, the pork belly is cooked to about 80% of the time, and the outside of the pork belly is cooked quickly so that the juice is protected and the meat is soft. Preferably, when the humidity in the oven is 100% and primed under the above conditions, the surface of the pork belly does not dry out during the unglazing process, and the unglazed meat is more softly primed.

(8) The process of packing unglazed pork belly

After the unglazed pork belly is cooled, it is vacuum-packed.

(9) Freezing process

Vacuum-packed pork belly is frozen at -20℃ for 1-2 days.

The pork belly according to the present invention prepared in this way can be conveniently grilled after thawing, and in particular, the pork belly is soft because the juice is not leaked during the unglazed process, and the pork is made with shiitake mushroom powder mixed in the salted solution. The smell is also removed and the taste is improved, and the flavor is excellent.

<Sensory evaluation>

Experimental Example 1

The frozen pork belly was thawed at 0~1℃ for 3 days to thaw at a thawing rate of about 50%, then soaked in cold water to remove blood from the refrigerator at 3℃ for 24 hours, and sliced to a thickness of 2.5cm.

A commercially available salting agent and shiitake mushroom powder are mixed in 100:2 parts by weight, and a salting agent mixed with shiitake mushroom powder and purified water are mixed in a 1:13 weight ratio to make a salting solution, and vacuum tumbling using 17g of salting solution per 100g of pork belly It was dried for 20 minutes in this manner, and the salt was dyed at 1.7%. Then, the marinated pork belly was aged at 3°C for 24 hours, and then unglazed in an oven at 98°C and 100% humidity for 14 minutes. After cooling the unglazed pork belly, it was vacuum-packed and frozen at -20°C for 2 days.

Frozen unglazed pork belly was thawed in the refrigerator, then grilled over charcoal fire, and after having 30 evaluators taste it, a 5-point scale (5 points = very good, 4 points = good, 3 points = average, 2 points = Bad, 1 point = very bad), and the results are shown in Table 1.

Comparative Example 1

Commercially available frozen unglazed pork belly was purchased and thawed in a refrigerator, and then chaebol-grilled in the same manner as in Example 1.

The chaebol-roasted pork belly was sensory evaluated in the same manner as in Example 1, and the results are shown in Table 1.

Comparative Example 2

Samgyeopsal was prepared in the same manner as in Example 1, except for salting the pork belly at 1.5%, and sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 1.

Comparative Example 3

Samgyeopsal was prepared in the same manner as in Example 1, except that the pork belly was salted at 1.8%, and sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 1.

Comparative Example 4

Pork belly was prepared in the same manner as in Example 1, except that it was unglazed in an oven at 85° C. and 100% humidity for 15 minutes, and sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 1.

Comparative Example 5

Samgyeopsal was prepared in the same manner as in Example 1 except that shiitake mushroom powder was not used in a commercially available salting agent, and sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 1.

Item incense taste texture overall sign Experimental Example 1 4.0 4.2 4.3 4.2 Comparative Example 1 3.3 3.1 3.2 3.1 Comparative Example 2 3.6 3.6 3.7 3.6 Comparative Example 3 3.9 3.6 3.9 3.7 Comparative Example 4 3.8 3.4 3.5 3.4 Comparative Example 5 3.6 3.5 4.0 3.8

As can be seen from Table 1, Experimental Example 1 according to the present invention received good evaluations in terms of overall preference, including flavor, taste, and texture, compared to Comparative Examples 1 to 5.

Experimental Example 2

After storing the chaebol-roasted pork belly in Experimental Example 1 in a refrigerator for 24 hours, it was reheated for 1 minute in the microwave warming mode. The reheated pork belly was sensory evaluated in the same manner as in Example 1, and the results are shown in Table 2.

Comparative Example 6 is the result of sensory evaluation by treating the chaebol-roasted pork belly of Comparative Example 1 in the same manner as in Experimental Example 2.

Item incense taste texture overall sign Experimental Example 2 3.8 3.9 4.0 3.9 Comparative Example 6 2.5 2.4 2.3 2.5

As can be seen from Table 2, the existing unglazed pork belly is chaebol-grilled and reheated after storage, and the taste and texture are remarkably deteriorated. Even after reheating after storage, there is no smell of pork and the taste and texture are good.

Claims (3)

(1) the process of thawing frozen pork belly;
(2) immersing the pork belly thawed in step (1) in water at 1 to 5° C. for 24 hours to remove blood;
(3) the process of slicing the pork belly from which the blood has been removed in the step (2) to a thickness of 2.5 cm;
(4) a process of making a salting solution by mixing a salting agent mixed with shiitake mushroom powder with purified water;
(5) salting the pork belly sliced in the step (3) using the salting solution prepared in the step (4) so that the salinity is 1.6 to 1.7%;
(6) the process of aging the pork belly salted in the step (5) at 3 to 5° C. for 24 to 48 hours;
(7) the process of unglazing the aged pork belly in the step (6) in an oven at 98° C. for 14 minutes;
(8) the process of vacuum packaging after cooling the unglazed pork belly in the process (7); and
(9) The process of freezing the vacuum-packed pork belly in the step (8) at -20 ° C for 1-2 days; Unglazed pork belly manufacturing method comprising the.
The method of claim 1,
In the process (1), the frozen pork belly is thawed at 0°C to 1°C for 3 days, and the frozen pork belly is thawed at a thawing rate of 50%.
3. The method of claim 1 or 2,
In the process (4), the salting agent and shiitake mushroom powder are mixed in a ratio of 100:1 to 5 by weight,
In the process (7), unglazed pork belly, characterized in that unglazed in an oven at 98° C. for 14 minutes, and unglazed by controlling the humidity of the oven to 100%.