KR20230095892A - Method for manufacturing pork ribs with improved texture and taste - Google Patents

Abstract

(a) cutting the neck ribs into one piece without separately separating the ribs and the neck portion consisting of 4 or 5 front leg ribs; And (b) separating and cutting the neck ribs in the arrangement direction of the ribs centered on each rib, connecting each rib and the neck connected to the upper portion thereof and separately cutting them together, wherein the separated ribs The thickness of the ribs and the neck connected to their upper part is 1:1.2 to 1.2:1, and the separated neck ribs have a width of 1:15 to 1:10 between the ribs and the neck connected to their upper part, and to remove the fascia In the method for processing neck ribs for steak, comprising the steps of removing the fat of the neck and cutting the fascia of the ribs, the cuts are made on the surface of the ribs and neck at intervals of 0.5 to 3 cm and at a depth of 0.2 to 1 cm There is provided a method of processing neck ribs for steaks in which seasoning mixed with salt, pepper, rust, and herbs is sprinkled between the ribs and the sheath formed on the surface of the ribs and aged.

Description

Method for manufacturing pork ribs with improved texture and taste {Method for manufacturing pork ribs with improved texture and taste}

The present invention relates to a method for manufacturing pork ribs with improved texture and taste.

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

In addition, pork ribs are surrounded by rather tough fascia, and the lean meat attached to the ribs is layered with fat, and the ribs from which the tough fascia covering the outside are removed have a soft, chewy texture and chewy texture because the intramuscular fat is well deposited in the lean meat. The savory meat flavor is excellent.

In particular, pork ribs are well embedded with intramuscular fat, and the meat is chewy and has excellent flavor.

Meat consumers in Korea have a very high preference for lean meat attached to the bone. Therefore, according to this preference, when pork is boned, the pork ribs are separated and distributed in a state in which the bones and meat are combined. And since most of the ribs of pork ribs are attached to the outside of the ribs, various efforts have been made to process these ribs so that they are good to eat.

For example, Korean Patent Laid-open Publication 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 portion. The step of scooping the lean meat only to the end of the lean meat to which the ribs are not attached so that the end of the lean meat is not cut and spreads with the ribs attached to one side of the meat. A method of cutting pork ribs so that the ribs and the lean meat are integrally formed, characterized by completing the trimming of the pork ribs by making a sheath.

However, since the amount of ribs attached to the outside of the ribs is not large, it is difficult to meet 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 frequently used by attaching meat of other parts to pig ribs 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 it for various cooking methods such as for steak in shape. Accordingly, the present inventors developed a pork shoulder rib processing method and a pork shoulder rib (registered patent 10-2118357) processed by the method to solve these disadvantages, and as a result of researching without settling for this, the shoulder of the registered patent 10-2118357 I came to derive the seasoning optimized for ribs.

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

An object of the present invention is to provide a method for processing ribs for steaks that can provide an optimized flavor to ribs for steaks in which the ribs and necks of the present inventors are attached together.

On the other hand, an object of the present invention is to provide a method for processing neck ribs for steaks that can improve the storage period, water retention, meat quality and texture of the ribs for steaks in which the ribs and necks of the present inventors are attached together.

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 description below.

According to one embodiment of the present invention in order to achieve the above object, (a) cutting the neck ribs into one piece without separately separating the ribs and the neck portion consisting of 4 or 5 front leg ribs; And (b) separating and cutting the neck ribs in the arrangement direction of the ribs centered on each rib, connecting each rib and the neck connected to the upper portion thereof and separately cutting them together, wherein the separated ribs The thickness of the ribs and the neck connected to their 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 between the ribs and the neck connected to their upper part, and to remove the fascia In the method for processing neck ribs for steak, comprising the steps of removing the fat of the neck and cutting the fascia of the ribs, the cuts are made on the surface of the ribs and neck at intervals of 0.5 to 3 cm and at a depth of 0.2 to 1 cm There is provided a method of processing neck ribs for steaks 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 seaweed powder.

In addition, according to one 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 one embodiment of the present invention, seasoning may be 1 to 10 parts by weight with respect to 100 parts by weight of all pork ribs.

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

According to the processing method of pork ribs of the present invention, there is an effect of providing an optimized flavor to pork ribs for steaks in which ribs and neck meat are attached together.

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

The 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 description below.

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

Hereinafter, the present invention will be described in detail. Prior to this, terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor appropriately uses the concept of terms in order to describe his/her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical spirit of the present invention based on the principle that it can be defined in the following way. Therefore, the configuration described in the embodiments described in this specification is only one of the most preferred embodiments of the present invention and does not represent all of the technical ideas of the present invention, so various equivalents and equivalents that can replace them at the time of this application It should be understood that variations may exist.

According to one embodiment of the present invention, (a) cutting the neck ribs into one piece without separately separating the ribs and the neck portion consisting of 4 or 5 front leg ribs, and (b) the neck ribs for each rib Separately cutting in the arrangement direction of the ribs centered on, but connecting each rib and the neck meat connected to its upper part and cutting together, wherein 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 between the ribs and the neck connected to the upper part, and the steps of removing the fascia, removing the fat of the neck, and the ribs In the steak rib processing method comprising the step of inserting a sheath into the fascia of, a sheath is formed on the surface of the rib and the neck at an interval of 0.5 to 3 cm and a depth of 0.2 to 1 cm, and between the rib and the sheath formed on the surface of the neck There is provided a method of processing pork shoulder ribs for steak in which seasoning mixed with salt, pepper, green tea, and herbs is sprinkled and aged.

As shown in FIGS. 1 and 2 , pork is divided and distributed for each part at the time of boning. Pork neck and ribs are bordered with sirloin, back ribs, pork belly, front leg, ribs, and pork head. Conventionally, neck and ribs (refer to FIG. 3) were separately cut and distributed along with the above parts at the time of bone bone.

For example, at the time of bone bone, first separate the rib meat, separate the front and rear mini-foot, separate the safety hind ethmoid avalanche, come to the neck, work on the neck and backbone, and usually 4-5 bones on the forefoot side as ribs Isolate (Fig. 3). Then, the scapula is removed and the anterior ethmoid is separated and removed.

Next, remove the side ribs (or back ribs), separate the sirloin, and separate the neck core (neck pork belly) on the neck bone. After that, the battery avalanche is separated, and finally the middle pork belly is separated.

Therefore, in the case of boning 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 attached to the bone. In particular, the preference for ribs attached to the ribs is very high. However, according to the conventional bone bone method, it is difficult to economically satisfy such preferences. In addition, since the ribs are attached with a thin thickness only to the outside of the ribs, they are used only for simple ribs, grilled, steamed, etc., and are not used for purposes such as steaks, which are relatively expensive foods.

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

That is, as shown in FIG. 4, according to the ribs processing method of the present invention, the ribs 20 with high preference and excellent meat quality and the rich ribs 30 are attached to the ribs 10 together, and in terms of shape The ribs 10 and the neck meat 30 combined in a wide shape on one side thereof are combined to provide a high-quality neck rib with excellent marketability.

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

The thickness of the ribs and the neck part connected to the upper portion thereof 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 portion thereof.

In the rib processing method, the step of removing the fascia may be further included.

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

In addition, as shown in FIG. 8, a step of making cuts in the fascia of the ribs so that the fascia can be easily separated from the bones during cooking may be further included.

In addition, as shown in FIG. 4, the present invention includes one (10) of four or five front leg ribs of a pig and a neck portion (30) connected to its upper part, and the ribs (10) It relates to the neck ribs 100, characterized in that the thickness of the neck portion 30 connected to the upper portion is 1:1.2 to 1.2:1 and the width is 1:1.5 to 1:10. The ribs 10 and the neck meat 30 included in the neck ribs 100 may be separated as one piece in the pig bone bone process.

As shown in FIG. 4, the neck ribs 100 of the present invention have high preference and excellent meaty ribs 20 and rich neck 30 attached to the ribs 10, and the ribs ( 10) and the neck meat 30 combined in a wide form on one side thereof have a sense of quality and excellent marketability.

That is, the pork shoulder ribs 100 can also be used for high-quality steaks. In the case of conventional ribs, since only the ribs are linearly attached to the outside of the ribs, it was difficult to cook a steak, and even if cooked with steak, there was a disadvantage of lacking a sense of quality.

However, the neck ribs 100 of the present invention are visually luxurious because the ribs 10 and the neck 30 combined in a wide form on one side thereof are combined, and the neck has excellent meat quality and is highly preferred, so ribs You can taste the pork neck together with it, so the marketability is very excellent.

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 one embodiment of the present invention, sheaths may be formed at intervals of 0.5 to 3 cm and at a depth of 0.2 to 1 cm, preferably at intervals of 1 cm and at a depth of 0.5 cm, on the surface of the ribs and the neck of the aforementioned ribs. And, it was confirmed that the purpose of the present invention to improve the storage period, water retention, meat quality and texture was maximized when the above range was satisfied.

At this time, the sheath can be used in any shape applied in the art, such as a straight shape, a lattice shape, or a rhombic shape, without limitation.

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

On the other hand, the seasoning may additionally contain sugar, green onion, sesame, perilla, caramel, ginger powder, bamboo powder, seaweed powder, etc. 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 all ribs, and when the above range is satisfied, the elasticity of the meat is reduced and the quality of the meat is reduced. It is possible to prevent the problem of deterioration in texture due to deterioration.

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

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

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

Hereinafter, the present invention is further detailed through examples, but it is obvious that the present invention is not limited by the following examples.

Preparation Example 1 - Preparation of pork shoulder ribs for steak

After cutting the pork ribs in one piece without separating the ribs and neck meat on the front leg side of the pork, separate and cut each rib in the direction of arrangement of the ribs, and connect the ribs and the neck meat connected to their upper part to separate them together cut off At this time, the separated neck ribs had a thickness of 1:1 between the ribs and the neck meat connected to the upper portion thereof, and a width of 1:5 between the rib bones and the neck meat connected to the upper portion thereof. Thereafter, the fascia was removed, the fat of the neck was removed, and then the fascia of the ribs was cut to prepare neck ribs for steak.

Example 1

Prepare 600g of pork shoulder ribs for steak of Preparation Example 1, cut the surface at intervals of 0.5cm and depth of 0.5cm, and apply corn oil evenly. Thereafter, 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 then aged at room temperature for 1 hour to prepare ribs for steak.

Example 2

Ribs for steak were prepared in the same manner as in Example 1, except that the sheath interval was 1 cm.

Example 3

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

Example 4

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

Comparative Example 1

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

Comparative Example 2

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

Comparative Example 3

Prepare 600g of steak neck ribs of Preparation Example 1, cut the surface at intervals of 0.5cm and depth of 2cm, and apply corn oil evenly. Thereafter, 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 then aged at room temperature for 1 hour to prepare ribs for steak.

Comparative Example 4

Ribs for steaks were prepared in the same manner as in Comparative Example 3, except that the sheath interval was 4 cm and the thickness was 1 cm.

Comparative Example 5

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

Table 1 below briefly summarizes ribs prepared in 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
interval 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 For the pork ribs prepared according to Examples 1 to 4 and Comparative Examples 1 to 6, 20 Korean adults, 10 elementary school students between the ages of 8 and 12, and 10 foreigners were subjected to As a result, a panel test was conducted on the texture, taste, and preference of meat.

At this time, all tests were conducted as a blind test. The results were evaluated according to the evaluation criteria shown in Tables 2 to 4 below, and the test results are shown. 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 shoulder ribs for steak is good, and you can fully feel the flavor and umami, and the answer is that you will eat it 3 to 5 times a week or more, resulting in excellent taste and preference. showed

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

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

The degree of 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 is not greasy and tastes good. 4 points a bit soft

degree of taste 0 points It was tasteless. 1 point It was bland, savory, and umami taste was not felt at all. 2 points I didn't feel salty, savory, or umami. 3 points I felt some flavor, but I didn't feel the umami. 4 points The taste was good, and I fully felt the flavor and umami.

degree of liking 0 points I don't think I will ever eat it at all. 1 point If it's unavoidable, I think I'll eat a little. 2 points You can eat it about once a week. 3 points You can eat it 3 times a week. 4 points You can eat it 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 preference One One One 4 4 4 4 One One

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

Claims (1)

Cutting the neck ribs as one piece without separately separating the ribs and the neck meat composed of 4 or 5 front leg ribs;
Separating and cutting the neck ribs in the arrangement direction of the ribs centered on each rib, and separating and cutting each rib and the neck connected to the upper portion thereof by connecting them together;
removing fascia;
removing fat from the neck;
Sheathing the fascia of the ribs; and
A lattice or rhombic sheath is formed on the surface of the ribs and neck at intervals of 0.5 to 3 cm and at a depth of 0.5 to 1 cm, and salt, pepper, green tea, herbs, sugar, green onion, Sprinkling seasoning mixed with sesame, perilla, caramel, ginger powder, bamboo powder and seaweed powder and aging it,
A method for processing pork neck ribs for steaks, wherein olive oil, corn oil and sesame oil are included so that seasoning is adhered between the ribs and the sheath formed on the surface of the neck meat.

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