KR20220101853A - Processing method of hammer-shaped pork neck ribs - Google Patents

Abstract

The present invention relates to a processing method of hammer-shaped pork neck ribs, by which, when processing pork shoulder ribs, the neck meat and ribs are integrally attached in a hammer shape through the neck bone, the combination of the neck and ribs can be firmly maintained, and when the neck meat located on the upper side of the pig's neck bone and the pork skin outside the bone are integrally combined, the width of the hammer-shaped pork neck ribs is large and consumers can feel the unique flavor of the pork skin to meet the tastes of various consumers, and in case of grilling or barbecuing, the consumers can enjoy the savory taste and flavor, and as the overall shape of the hammer is kept constant, cooking becomes easy as well.

Description

Processing method of hammer-shaped pork neck ribs {Processing method of hammer-shaped pork neck ribs}

The present invention relates to a method of processing hammer-type pork ribs, and more particularly, to a method of processing pork ribs in a hammer shape, in which the ribs and ribs of a pig are integrally connected.

In recent years, as the diet has become westernized, domestic meat consumption is gradually increasing, and among the types of meat, pork (pork) is consumed the most.

Pork is rich in unsaturated fatty acids necessary for maintaining health, and is preferred because of its superior quality and taste compared to other meats. After cutting the bones and removing unnecessary parts such as fat from the meat, it is processed into products, packaged and delivered to consumers. The marketability of meat is determined by the method of bone extraction and shaping, or the method of aging and storage after bone extraction and shaping.

Of course, there is a method of aging pork, such as cutting the pork into an appropriate size, packaging it, and aging it for 24 to 72 hours in an aging room, or adding alcoholic beverages and supplements such as wine and soybean paste to it.

Patent Registration No. 10-2118537 has been proposed as an example of the prior art related to such a method of processing pork. This relates to the pork ribs processing method and the pork ribs processed by the method. cutting into lumps; 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 connected to its upper part to separate and cut together; including, the separated neck ribs is that the thickness of the ribs and the neck connected to the upper part is 1:12 to 12:1, and the separated neck ribs have a width of 1:15 to 1:10 of the ribs and the neck connected to the upper part of the steak. A method of processing ribs has been proposed. In particular, the method for processing neck ribs for steak includes the step of removing the fascia and removing the fat part of the neck, and further comprising the step of inserting a sheath into the fascia of the ribs. have.

However, in this processing method, the ribs and the ribs are attached to the ribs together, but the connection between the ribs and the ribs is weak, so they are easily separated, and the shape is not maintained uniformly, which is inconvenient for cooking such as grilling.

In addition, the pork ribs processed by this processing method are small in width and lack the characteristic flavor of pork skin as the neck meat and its outer skin (pork skin) located on the upper side of the neck bone are also removed, making it difficult to meet the tastes of various consumers.

Reference 1: Registered Patent No. 10-2118537

Therefore, the present invention for solving the problems of the prior art is a hammer-type pig that is easy to handle during cooking because the neck bone, ribs, and neck of the pig are integrally connected when processing the pork ribs, so that the combination of the ribs and the neck is strong and has a hammer shape. An object of the present invention is to provide a method of processing pork ribs.

In addition, the present invention provides a method of processing hammer-type pork ribs that can meet the tastes of various consumers because the neck meat located on the upper side of the neck bone and the pork skin on the outside are integrally combined so that the width is large and the unique flavor of the pork skin can be felt. There is a purpose.

The present invention in order to solve this technical problem;

A first step of removing the intestines after slaughtering and slicing in a lump meat state so that the neck meat connected to the neck bone and the plurality of ribs are not separated from the washed pork; And the lump meat is separated and cut in the arrangement direction of the ribs centering on the ribs of each rib, but the neck bones connected to each rib and the neck bones connected to each rib are separated and cut in a connected state to process the pork neck ribs in the shape of a hammer Step 2; provides a method of processing hammer-type pork neck ribs, characterized in that it includes.

In this case, the lump meat of the first stage is characterized in that a plurality of neck bones and a plurality of ribs and neck are integrally connected, and the neck meat located on the upper side of the neck bone and pork skin on the outside thereof are integrally coupled.

And the pork ribs processed in the second step are made to a thickness of 2 to 3 cmm, and after the second step, the pork ribs are vacuum-packed, and aged for 1 to 7 days at 0 to 2 ° C. Step 3; characterized in that it further comprises.

When pork ribs are processed by the method according to the present invention, the ribs and the ribs are integrally attached in a hammer shape through the vertebrae, so that the combined state of the ribs and the ribs can be firmly maintained, so handling and cooking are easy.

In addition, in the hammer-type pork ribs processed by the method according to the present invention, the ribs located on the upper side of the neck of the pig and the pork skin on the outside are integrally combined, so that the width of the hammer-type pork ribs is large and you can feel the unique flavor of the pork. It can meet the taste of the person, and you can enjoy the savory taste and flavor when grilling or barbecue cooking, etc., and has the advantage of simplifying cooking as the overall shape of the hammer is kept constant.

1 is a partial view of pork.
Figure 2 is a view showing a state in which both the wings and the ribs are attached to the neck of the pig.
Figure 3 is a view showing a state in which both the wings and the ribs are attached to the neck of the pig.
Figure 4 is a processing flow chart of the hammer-type pork ribs according to the present invention.

Hereinafter, with reference to the accompanying drawings, the method of processing hammer-type pork ribs according to the present invention will be understood by the embodiment described in detail.

1 and 2 are views of each part of the pork shown to explain the processing method of the hammer-type pork ribs according to the present invention.

First of all, pork is also called stewed meat (猪肉). Wild boars were raised as livestock, and pigs have been edible since early times in China.

There are dozens of types of pigs in Korea, but they can be broadly divided into white pigs and black pigs. White pigs have thick fat, so they gain a lot of weight and grow quickly, whereas black pigs do not grow quickly due to poor feed efficiency, but their flesh is firm and tastes good.

Pork is said to be the most delicious when it has been caught for 3 to 4 days, and as it ages, the meat turns yellow and the cross section is warped. The original color of the meat is lighter pink than beef, has a higher fat content than beef, and the fat is white and firm. Pork is generally soft and has a lot of fat, so it is a food that can get a lot of calories, so it is widely used in various dishes.

This kind of pork is the meat around the neck bone, mainly used for grilling, and it is the part that connects the neck and the shoulder. It consists of pork belly, meat around the ribs, ribs attached to the diaphragm, sirloin around the backbone, tenderloin used for pork cutlet and bandits, and pork skin (donpi) with the meat located inside.

On the other hand, referring to FIG. 1 , the neck meat (A) is a portion extending from the sirloin to the neck, where several muscles are gathered, and fat is properly embedded between the muscle membranes, so the flavor is good. The bones are clearly visible on the inside, and thick tendons are divided into several branches and appear on the surface. One pig weighs about 2.2 kg and is also called boston butt or shoulder sirloin.

This neck (A) is properly embedded with a thick mesh of fat in the red meat, and there are fibers between the red meat and the fat. In addition, there is a flat bone on the side of the sirloin, and although the texture is a little rough and hard, it has a richer flavor than pork belly and is treated as the most pork-like cut. Compared to samgyeopsal, it has less fat and more lean meat, making it a good cut for women to eat, and the price is also cheaper than samgyeopsal. The neck (A) is low in oil, so it is good for pork or bossam, and is often used as a part of cooking with seasoning. It is mainly used for salt-grilling, bossam, jumulleok, bulgogi, stew, and curry.

On the other hand, pork ribs (B) are the first to fifth ribs of the flank ribs (ribs), and are parts of the backbone that are low in fat except for the spine of the pig and high in protein (muscle). It soaks into the flesh and gives it a sweet taste.

These pork ribs (B) are well-studded with muscle fat and have a chewy texture with excellent flavor. It is mainly used to make raw ribs, LA ribs, seasoned ribs, and barbecue.

In addition, Figure 2 is a view showing a state in which both wings and ribs are attached to the neck bone of a pig. The neck bone (C) part of the pig is a part that is very familiar to us for gamjatang and steaming, and the red part is the wing part. , blue is the rib part, and the yellow dotted line in the middle is the bone marrow. The inner part bordered by black on both sides of the yellow line is the cervical vertebrae, which is the bone part.

On the other hand, in the present invention, as shown in Figure 3, the neck (A) and the ribs (B) are integrally connected to the neck (C) of the pig, and the pork neck ribs (1) formed in a hammer shape are processed.

At this time, the pork ribs (1) has a large width as the neck (A) located on the upper side of the neck bone (C) of the pig and the pork skin (D) on the outside thereof are integrally combined, so that it is possible to feel the unique flavor of the pork skin. It can suit your taste.

Hereinafter, the processing process of pork ribs according to the present invention will be described in detail with reference to FIGS. 1 to 4 .

First of all, pork (whole meat) is divided and distributed for each part when boned. It is bounded by and combined with the whole meat and pig head.

The slaughtered and washed pork (whole meat) is prepared by removing the intestines. (S1; whole meat preparation step)

In the pork (whole meat) prepared in this way, the neck meat (A) and the ribs (B) connected to the neck bone (C) are boned so as not to be separated. (S2; bone step)

At this time, the cervical vertebra (C) is preferably cut in a state in which the wings are integrally attached, but if necessary, the cervical vertebrae may be excavated with some or all of the wings removed. And the rib (B) is a concept including ribs and ribs attached to the outside of the ribs.

And the ribs (B) as well as the ribs (A) connected to the cervical vertebra (C) are boned in a state in which the first to fifth ribs of the ribs (ribs) are integrally connected.

That is, the whole neck bone (C), neck meat (A), and ribs (B) are prepared by bone-in in one lump meat state. At this time, it is preferable to prepare a lump of meat in a state in which the neck meat (A) located on the upper side of the neck bone (C) of the pig and the pork skin (D) on the outside thereof are integrally combined.

These lump meat is a state in which a plurality of neck bones (C) and a plurality of ribs (B) and neck meat (A) are integrally connected.

On the other hand, while separating and cutting one lump of meat prepared through the above step (S2; bone step) in the arrangement direction of the ribs centering on the ribs of each rib (B), each rib and the cervical vertebra connected to the upper part (C) and The pork ribs (1) are processed in a hammer shape by separating and cutting the neck (A) in a connected state. (S2; hammer-type pork ribs processing step)

At this time, the pork ribs (1) are processed according to the number of ribs (B), and a plurality of pork ribs (1) can be separated by separating from the first to the fifth (or fourth) of the side ribs (ribs).

In this case, the neck meat (A) and the ribs (B) are cut to have a certain thickness after cutting from the ribs while not being separated when cutting through the space between each rib. These pork ribs (1) are cut to a thickness of 2 ~ 3cmm.

At this time, the pork ribs (1) are cut so that the neck (A) located on the upper side of the neck bone (C) of the pig and the pork skin (D) on the outside thereof are integrally combined with the neck (A) and the neck (A) through the neck bone (C) The ribs (B) are integrally attached so that the combined state can be maintained firmly, and the width of the pork neck ribs (1) is increased as a whole, and the pork ribs (D) on the outside while having a relatively small layer of fat compared to the pork belly (D) Since they are also integrally combined, you can enjoy the savory taste and flavor when grilling or barbecue cooking, etc., and the overall shape of the hammer is kept constant, making cooking easier.

Then, through the step (S3; hammer-type pork ribs processing step), the pork ribs (1) processed into a hammer shape are vacuum-packed by cutting to a thickness of 2-3 cmm. In this case, it is preferable to vacuum-pack the pork ribs (1) individually, but it is also possible to put two or more pork ribs (1) in one plastic bag and vacuum-pack it. (S4)

Next, as a process for softening the texture of the vacuum-packed hammer-type pork ribs (1) through the step (S4; vacuum packaging step), aging is performed for the tenderizing action. (S5)

The step (S5; aging step) is aged for 1 to 7 days at 0°C to 2°C above zero. In this case, it is preferable to maintain the temperature at 1 °C and ripen for 1 to 3 days.

Of course, in order to feel the various flavors in the aging process of the hammer-type pork ribs (1), the pork ribs processed into a hammer shape by cutting to a thickness of 2-3 cm through the above step (S3; pork ribs processing step) (1) may be immersed in the aging solution and then vacuum-packed through the step (S4; vacuum packaging step). At this time, the aging liquid may be a mixture of water, etc. with one or more ingredients selected from soy sauce, starch syrup, sugar, ground garlic, ginger, pepper, soju, onion, and the like.

The above description is merely illustrative of the technical idea of the present invention, and various modifications and variations are possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. The scope of protection should be interpreted by the following claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

1: Pork ribs A: Pork ribs
B: Rib C: Neck
D: Don blood

Claims (3)

A first step of removing the intestines after slaughtering and boning in a lump meat state so that the neck meat (A) connected to the neck bone (C) and the plurality of ribs (B) are not separated from the washed pork; and
The lump meat is separated and cut in the arrangement direction of the ribs with the ribs of each rib (B) as the center, but the neck bones (C) and neck meat (A) connected to each rib are separated and cut in a connected state without being separated to form a hammer The second step of processing the pork ribs (1) made of; Hammer-type pork ribs processing method comprising a.
The method of claim 1,
The lump meat of the first step has a plurality of neck bones (C), a plurality of ribs (B) and a neck meat (A) are integrally connected, and the neck meat (A) located on the upper side of the neck bone (C) and the pork skin on the outside (D) is a processing method of a hammer-type pork neck ribs, characterized in that they are integrally combined.
The method of claim 1,
The pork ribs (1) processed in the second step is made to a thickness of 2-3 cmm,
A third step of vacuum packaging the pork ribs (1) after the second step, and aging the pork ribs (1) at 0 to 2°C for 1 to 7 days; Processing method of hammer-type pork ribs, characterized by further comprising .

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