KR20220020615A - Cooking method for roasted meat using charcoal - Google Patents

Abstract

The present invention relates to a cooking method for roasted meat using a charcoal, and more specifically, to a cooking method for roasted meat using a charcoal, wherein by mixing a sous vide-like method and a direct fire method in a process of cooking meat for eating, it is possible to prevent overcooking of the meat for eating and improve texture while preventing the meat from becoming tough due to overcooking the meat for eating.

Description

Charcoal-grilled meat manufacturing method {COOKING METHOD FOR ROASTED MEAT USING CHARCOAL}

The present invention relates to a method for producing charcoal-grilled meat, and more specifically, by mixing a sous vide-like method and a direct fire method in the process of cooking meat for meat, to prevent overcooking of meat for meat and improve the texture while , relates to a method for producing charcoal-grilled meat capable of preventing overcooking of meat for meat use.

In general, cooking of meat, such as pork, beef, chicken, duck, etc., is carried out in various forms. As the most common example, it is common to eat seasoned meat or raw meat grilled on an open fire (grilled plate, grill, etc.). In addition to the above methods, various types of roasting methods are provided to satisfy various tastes of consumers.

Specifically, in the case of a method of placing meat for meat on a charcoal grill and grilling it (hereinafter, charcoal-grilled, direct-fired, or charcoal-grilled meat are all used as the same meaning), it is overcooked due to the difficulty of controlling the fire and is out of the original intended texture. Or, there is a problem that the meat can burn easily.

On the other hand, in the case of cooking meat after immersing it in water or broth, it has an advantage over direct fire in that the degree of cooking can be adjusted without fear of burning the meat. Since it cannot cause a Maillard reaction, it has a disadvantage in that it has less flavor than meat cooked by direct fire.

Under the above-described technical background, the present invention prevents overcooking of meat for meat by mixing a sous vide-like method of making beef broth in the process of cooking meat for meat and a direct fire method that causes a Maillard reaction on the surface of meat for meat. The present invention relates to a method for producing char-grilled meat capable of preventing overcooking or burning of meat for edible meat while improving texture.

In order to solve the above technical problem, according to one aspect of the present invention, at least one side selected from the front and back sides after preparing the seasoning sauce for charcoal-grilled meat (S1), slicing the meat for meat to a predetermined thickness In the step (S2) of making a sheath to a predetermined depth, immersing the meat for meat prepared in the step (S2) in the seasoning sauce prepared in the step (S1) and then aging (S3), in the step (S3) Charcoal-grilled meat comprising a step (S4) of putting aged meat for meat and the seasoning sauce together in a heating container and heating (S4) and a step (S5) of directly grilling the meat for meat heated in step (S4) over charcoal A method of manufacturing is provided.

In one embodiment, the step (S3) may be performed for a period within the range of 1 to 4 days.

In one embodiment, the step (S4) may be performed in a state in which the meat for meat is completely submerged in the seasoning sauce.

In addition, the step (S4) may be performed until the degree of cooking of the meat for meat reaches 1/2 to 2/3, and the degree of cooking before the step (S5) is 1/2 to 2/3. The method may further include cutting the reached meat for meat into a predetermined size.

In another embodiment, the step (S5) may further include the step of spraying the seasoning sauce taken in the step (S1), the step (S3) and the step (S4) on the meat for meat. there is.

According to the present invention, meat for edible meat is immersed in a seasoning sauce by a sous vide-like method for making succulents and is cooked on a charcoal fire until it has a predetermined degree of cookedness. Compared to that, the time it takes for the meat to cook to a level suitable for consumption over charcoal is shorter.

Accordingly, it is possible to effectively prevent the problem that the meat is overcooked on the charcoal fire, which deviates from the original intended texture (or becomes tough), or the surface is burned before the meat is sufficiently cooked.

In addition, according to the present invention, meat for edible meat is immersed in seasoning sauce and cooked on direct fire over charcoal until it has a predetermined degree of cookedness. Since it is possible to cook to an appropriate level, there is an advantage in that both the texture and flavor of the meat can be taken.

1 is a flowchart schematically showing the sequence of a method for producing charcoal-grilled meat according to an embodiment of the present invention.

In order to better understand the present invention, certain terms are defined herein for convenience. Unless defined otherwise herein, scientific and technical terms used herein shall have the meanings commonly understood by one of ordinary skill in the art. Also, unless the context specifically dictates otherwise, it is to be understood that a term in the singular includes its plural form as well, and a term in the plural form also includes its singular form.

Hereinafter, a method for producing charcoal-grilled meat according to the present invention will be described in more detail.

1 is a flowchart schematically showing the sequence of a method for producing charcoal-grilled meat according to an embodiment of the present invention.

Referring to FIG. 1 , the method for producing charcoal-grilled meat according to an aspect of the present invention includes the steps of preparing a seasoning sauce for charcoal-grilled meat (S1), slicing meat for meat to a predetermined thickness, and then selecting from the front and back sides A step (S2) of making a cut to a predetermined depth on at least one surface to be used, a step of immersing the meat for meat prepared in the step (S2) in the seasoning sauce prepared in the step (S1) and then aging (S3), the step Putting the meat for meat aged in (S3) and the seasoning sauce together in a heating container and heating (S4) and directly grilling the meat for meat heated in step (S4) over charcoal (S5) do.

First, step S1 is a step of preparing a seasoning sauce to be coated on meat for meat (hereinafter referred to as meat).

As the seasoning sauce, a commercially available seasoning sauce may be used according to the type of meat, but at least one selected from plum syrup, shochu, and mihyang may be used in combination with a commercially available seasoning sauce. For example, when using a commercially available seasoning sauce by mixing plum syrup, oyster sauce, and mihyang, it can be used by mixing in a volume ratio of 8:1:1:1, respectively.

Also, in another case, the seasoning sauce may be directly prepared and used instead of a commercially available seasoning sauce.

For example, the seasoning sauce contains soy sauce, garlic and onion as main ingredients, but at least one selected from pineapple, pear, green onion, ginger, rice wine, sugar, pepper powder, brown rice wine, honey, red pepper, red pepper powder and sesame oil It can be prepared by adding more. In addition, bay leaves or spices may be further mixed.

Step (S2) is a step of immersing the meat in the seasoning sauce prepared in step (S1) and then molding it to an appropriate size before aging.

The meat is meat for meat that consumers generally like, such as pork, beef, chicken, lamb and duck, and is preferably meat that can be cooked according to the method for producing charcoal-grilled meat presented herein.

For example, when the meat is pork, the portion of the pork may be pork loin, sirloin, tenderloin, ribs, front legs or hind legs. In addition, when the meat is beef, the portion of the beef may be pork loin, sirloin, ribs, scallops, or tenderloin. When the meat is chicken, the part of the chicken may be tenderloin or leg meat.

The meat is cut to a predetermined thickness, preferably 8mm to 15mm thick, more preferably 10mm to 12mm thick, or cut out to a predetermined depth on at least one side selected from the front and back surfaces after cutting or preparing the meat do.

When the thickness of the meat is less than 8 mm, since it is difficult to control the degree of cooking of the meat in steps S4 and/or S5 to be described later, there is a high possibility that the meat is overcooked during the cooking process. On the other hand, when the thickness of the meat exceeds 15 mm, it is difficult to control the degree of cooking of the meat in step (S4) and/or step (S5) to be described later, as well as step (S4) and/or step (S5) It may be difficult to realize the intended texture and/or flavor as the cooking time of

At this time, when cutting the front and/or back of the meat, it is preferable that the depth of the cut does not exceed the thickness of the meat. In addition, the sheath may be made parallel in one direction, but the sheath may be formed to form a honeycomb shape.

The scabbard on the front and/or back of the meat serves to allow the seasoning sauce to be well mixed with the meat in step S3 to be described later.

Subsequently, in step (S3), the meat molded in step (S2) is immersed in the seasoning sauce prepared in step (S1) and aged. In the aging step of step (S3), the aging temperature and aging time may vary depending on the type of meat, but in general, the aging temperature of the step (S3) is within the range of 1 to 4 days at a temperature of about 4°C. can be performed over a period of time.

In addition, when the meat is aged, it is preferable that the meat is matured completely immersed in the seasoning sauce. As the meat is fully immersed in the seasoning sauce and matured, the seasoning sauce may be evenly coated on the meat through the sheath formed on the surface of the meat.

After the meat is properly aged for a predetermined period in step (S3), the meat may first undergo a cooking step through step (S4).

The step (S4) is a step of putting the meat aged in step (S3) and the seasoning sauce together in a heating container and heating it. In general, it is a different part from the conventional roasting method of directly grilling the aged meat directly, and the Step (S4) is a step of immersing the meat in the seasoning sauce and then cooking it similarly to making beef broth.

The heating container is a container capable of cooking food contained therein by placing it on a heating means such as a gas range, induction, or highlighter, and is not particularly limited to the type, but simply use a cooking tool such as a pot. can

The step (S4) is performed quickly at a relatively high temperature (for example, in a temperature range of 100°C or higher) in order to prevent the meat aged in step (S3) from deteriorating in texture (for example, the meat becomes tough). Preferably, it may be carried out until the degree of cooking of the meat reaches 1/2 to 2/3.

More specifically, in the step (S4), the seasoning sauce is first put into the heating container and then heated to a temperature enough to boil the seasoning sauce, and when the seasoning sauce boils, the meat is completely immersed and then cooked. can

The meat put in a state in which the seasoning sauce is boiling may be cooked for 2 to 5 minutes in a state of being completely immersed in the seasoning sauce on the basis of about 2 servings (about 400g).

When the cooking time of the meat is less than 2 minutes, the degree of cooking of the meat may be insufficient (the degree of cooking of the meat is less than 1/2). In this case, the cooking time of the meat according to the step S5 to be described later This can be lengthy, which can lead to the problem of overcooking the meat. Similarly, when the cooking time of the meat exceeds 5 minutes, the degree of overcooking of the meat may be excessively increased (the degree of cooking of the meat exceeds 2/3), so that the problem of overcooking the meat may occur.

The degree of cooking of the meat can be predicted by the ratio of the internal cross-sectional temperature of the meat or the denatured thickness of the protein visually confirmed on the cross-section of the meat. For example, when the degree of cooking of the meat is 1/2, It means that the thickness of the denatured protein observed with the naked eye on the cross section of the meat and the thickness of the meat still present in the raw meat state are about 1:1.

In addition, when the degree of cooking of the meat is 2/3, the thickness of the denatured protein visually observed on the cross section of the meat and the thickness of the meat still in the raw meat state may be about 2:1, Assuming that the cross section of the meat is divided into three in the longitudinal direction, the upper and lower portions occupying 1/3 each on the cross section of the meat are sufficiently cooked due to protein denaturation, but the inner 1/3 is still in the raw meat state. means that

When the degree of cooking of the meat is less than 1/2, as the cooking time of the meat is relatively long in step S5 to be described later, there is a risk that the meat is overcooked or a part of the surface of the meat is burned. On the other hand, when the degree of cooking of the meat exceeds 2/3, the meat is overcooked or a part of the surface of the meat is burnt while the Maillard reaction is generated on the surface of the meat in step S5 to be described later. There are concerns.

Accordingly, the step (S4) is performed until the degree of cooking of the meat reaches 1/2 to 2/3, so that the meat is not overcooked in the step (S5) to be described later. Sufficient time can be ensured to cause the reaction and additional smoke.

In addition, the step (S4) may be performed in a state in which the meat is completely submerged in the seasoning sauce. Here, the seasoning sauce is preferably the seasoning sauce taken in the step (S3), and if the meat is difficult to completely submerge in the seasoning sauce, the seasoning sauce prepared in the step (S1) may be supplemented.

When the step (S4) is performed in a state in which the meat is not completely submerged in the seasoning sauce, an imbalance in the degree of cooking occurs between the upper and lower portions of the meat, so that before reaching the step (S5) to be described later Overcooking of meat may already occur in (S4), or overcooking of meat may occur in step (S5), which will be described later.

Additionally, the method may further include cutting the meat having reached 1/2 to 2/3 of the degree of cooking before step S5, which will be described later, into a predetermined size. The meat cut to a predetermined size is immersed in the seasoning sauce again, and at this time, no further heating is performed, and the meat can be cooled at room temperature.

Finally, in step S5, the meat heated in step S4 is directly grilled over charcoal.

In the present application, direct fire grilling using charcoal refers to a method of grilling with charcoal fire using charcoal as a heat source, placing a grill or grill on the charcoal fire, and placing the meat primarily cooked in step (S4) on the grill or grill.

A Maillard reaction is induced on the surface of the meat primarily cooked through the step (S4) on the charcoal fire, and the flavor of the meat can be further improved through the Maillard reaction.

In this case, the meat placed on the grill or grill in a sufficiently heated state may undergo a cooking step for 3 to 5 minutes based on about 2 servings (about 400 g).

When the cooking time of the meat is less than 3 minutes, the degree of cooking of the meat may be insufficient or the effect of improving the flavor of the meat may be insignificant. On the other hand, when the cooking time of the meat exceeds 5 minutes, an overcooking problem of the meat may occur.

In addition, it is possible to provide a natural smoking effect by sprinkling the seasoning sauce taken in step S4 on the meat, which is finally cooked over the charcoal fire. In particular, the difference in the smoking effect induced by spraying the seasoning sauce on the meat compared to the smoking naturally induced in a state in which the seasoning sauce is not sprinkled on the meat is significantly large, and the flavor of cooked meat is further enhanced. At the same time, it is possible to prevent the problem of overcooking the meat in advance by shortening the time of direct fire roasting according to the step (S5).

It is possible to further enhance the flavor of the cooked meat through the smoking effect. In this case, the seasoning sauce taken in step S1 and/or step S3 as well as step S4 may be used for smoking the meat.

Finally, the meat cooked completely in step S5 may be consumed immediately or vacuum-packed with a predetermined weight.

Hereinafter, the present invention will be described in more detail through examples. However, these Examples are only for illustrating the present invention, and it will not be construed that the scope of the present invention is limited by these Examples.

production example

Preparation Example 1

A seasoning sauce was prepared by mixing a commercially available pork rib seasoning sauce, plum syrup, soju, and mihyang in a volume ratio of 8:1:1:1 (S1). 400g pork ribs were cut to a thickness of 12mm and then both sides were cut. It was prepared by inserting a honeycomb-shaped sheath (S2).

After completely immersing the pork neck with a sheath in the seasoning sauce, it was aged in a refrigerator (2°C) for 4 days (S3).

The seasoning sauce was put into a pot first and heated to 100° C. using a gas stove until the seasoning sauce boils. After the seasoning sauce boils, the pork ribs are put so that they can be completely submerged in the sauce, and heated at 100° C. for 3 minutes until 2/3 of the cross-section of the pork ribs is cooked (S4).

After 2/3 of the cooked pork neck was cut into bite-size pieces, immersed in the seasoning sauce again, and cooled at room temperature for 10 minutes (S4-1).

Next, the pork neck meat was placed on a grill on a charcoal fire having a sufficiently high temperature, and the step of cooking both sides of the pork neck meat was performed for 4 minutes to complete charcoal-grilled meat (S5).

Preparation 2

In the step (S4), based on the cross-section of the pork neck meat, it is heated for 2 minutes until 1/2 cooked, and in the step (S5), the step of cooking both sides of the pork neck meat is performed for 5 minutes. and finished charcoal-grilled meat in the same manner as in Example 1.

Preparation 3

Charcoal-grilled meat was completed in the same manner as in Example 1, except that in the step (S5), the seasoning sauce was additionally sprinkled on the pork neck meat placed on the grill and smoked.

Preparation 4

Charcoal-grilled meat was completed in the same manner as in Example 1, except that the pork neck meat aged in step (S3) was directly cooked in step (S5) for 15 minutes without step (S4).

Preparation 5

In the step (S4), based on the cross-section of the pork neck, it was heated for 1 minute until 1/3 cooked, and in the step (S5), the step of cooking both sides of the pork neck was performed for 8 minutes. and charcoal-grilled meat was completed in the same manner as in Example 1.

Preparation 6

In the step (S4), after heating for 7 minutes to completely cook the pork neck, and then in the step (S5), the step of additionally cooking both sides of the pork neck for 1 minute was performed for 1 minute. In the same way, charcoal-grilled meat was completed.

experimental example. sensory evaluation

The charcoal-grilled meat prepared according to the above preparation example was evaluated on a 5-point scale with respect to sensory (appearance, texture, and flavor) items to a panel of 50 men and women in their 20s and 60s who were randomly selected. The sensory evaluation results are shown in Table 1 below.

division appearance texture zest Preparation Example 1 4.1 4.4 4.2 Preparation 2 3.9 4.3 4.1 Preparation 3 4.0 4.4 4.5 Preparation 4 2.1 2.0 3.2 Preparation 5 2.0 2.7 3.1 Preparation 6 3.9 2.4 4.1

[Appearance]

5 points: Both sides of the meat are cooked evenly, and the degree of surface cooking (Mailard reaction) is adequate.

3 points: Both sides of the meat were cooked evenly, but the degree of overcooking on the surface (Mailard reaction) was average.

1 point: The meat was undercooked, overcooked, or showed signs of overcooking.

[Texture]

5 points: The meat is not chewy and very soft.

3 points: general texture level

1 point: The meat is hard or chewy

[zest]

5 points: The flavor of the meat and the seasoning sauce goes well together.

3 points: Normal flavor level

1 point: Smells like meat (fishy meat) or burns

Referring to the results of Table 1, when looking at the overall trend of the sensory evaluation items, it is determined that the preference of the charcoal-grilled meat prepared according to Preparation Examples 1 to 3 is similar.

On the other hand, in the case of Preparation Example 4, it is expected that it received the lowest evaluation in terms of properties and texture as it was directly grilled for a relatively long time in step (S5) without step (S4), and in the case of Preparation Example 5, step As the degree of cooking of the pork neck in (S4) was relatively low, the direct fire roasting time was prolonged in step (S5), and accordingly, it is expected that the evaluation results for the properties and texture were negative.

On the other hand, in the case of step (S6) of additionally cooking both sides of the pork neck in step (S5) after fully cooking the pork neck in step (S4), it is similar to Preparation Examples 1 to 3 in properties and flavor It was evaluated for its quality, but in terms of texture, it is expected that it received a negative evaluation as the pork neck was overcooked.

In the above, an embodiment of the present invention has been described, but those of ordinary skill in the art can add, change, delete or add components within the scope that does not depart from the spirit of the present invention described in the claims. The present invention may be variously modified and changed by, etc., and this will also be included within the scope of the present invention.

Claims (6)

Preparing a seasoning sauce for char-grilled meat (S1);
After cutting the meat for meat to a predetermined thickness, making a cut to a predetermined depth on at least one surface selected from the front and back surfaces (S2);
A step (S3) of immersing the meat for meat prepared in the step (S2) in the seasoning sauce prepared in the step (S1) and then aging (S3);
Putting the meat for meat aged in the step (S3) and the seasoning sauce together in a heating container and heating (S4); and
Directly grilling the meat for meat heated in the step (S4) over charcoal (S5);
containing,
How to make charcoal grilled meat.
According to claim 1,
The step (S3) is performed for a period within the range of 1 to 4 days,
How to make charcoal grilled meat.
According to claim 1,
The step (S4) is performed in a state in which the meat for meat is completely submerged in the seasoning sauce,
How to make charcoal grilled meat.
According to claim 1,
The step (S4) is performed until the degree of cooking of the meat for meat reaches 1/2 to 2/3,
How to make charcoal grilled meat.
5. The method of claim 4,
Further comprising the step of cutting the meat for meat that has reached 1/2 to 2/3 of the degree of cooking before the step (S5) to a predetermined size,
How to make charcoal grilled meat.
According to claim 1,
The step (S5) further comprises the step of spraying the seasoning sauce taken in the step (S1), the step (S3) and the step (S4) on the meat for meat,
How to make charcoal grilled meat.

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