KR20230130419A - Aging method of pork ribs for streamed-pork ribs and pork entrails and cooking method including the aging method - Google Patents

Abstract

The present invention removes the unique smell of pork and makes it have a soft and sweet meat, and provides a unique steamed dish by combining it with makchang, which has a different texture and taste from pork ribs and beneficial ingredients. Furthermore, it can provide a spicy flavor according to preference. It relates to a method of ripening pork ribs for steamed pork ribs that allows them to be consumed with various spicy flavors by easily adjusting them, and a method of cooking spicy pork ribs that include the same. According to the present invention, a steaming material preparation step of preparing steaming materials including pork ribs, makchang, aging materials, and dadaegi; A pork rib maturation step of maturing the pork ribs with an aging product prepared using the prepared aging material; A simmering step of simmering the aged pork ribs; A pork rib simmering step of adding the padaegi to the pork ribs that have undergone the simmering step and boiling them down; And a pork rib makchang-jjim completion step of completing the pork rib makchang-jjim by topping the cooked makchang on the pork ribs that have gone through the boiling step.

Description

A method of aging pork ribs for braised pork ribs and a method of cooking spicy pork ribs makchang including the same {AGING METHOD OF PORK RIBS FOR STREAMED-PORK RIBS AND PORK ENTRAILS AND COOKING METHOD INCLUDING THE AGING METHOD}

The present invention relates to a method of maturing pork ribs for braised pork ribs and a method of cooking spicy pork ribs makchang including the same. More specifically, the present invention relates to a method of cooking spicy pork ribs for makchang-jjim (pork ribs makchang-jjim). More specifically, the present invention relates to a method of cooking spicy pork ribs makchang-jjim (pork ribs makchang-jjim), and more specifically, to remove the unique odor of pork through a specific aging process and to produce soft and proteinous meat. It is possible to provide a unique steamed dish by combining it with makchang, which has a different texture and taste and beneficial ingredients from pork ribs. Furthermore, pork ribs can be consumed with a variety of spiciness by easily adjusting the spiciness according to preference. It relates to a method of maturing pork ribs for makchang-jjim and a method of cooking spicy pork rib makchang-jjim including the same.

Food appears in various ways depending on the region and culture, and in the case of Korea, there are clearly four seasons, so there are many more cooking methods and types. For example, there are a variety of dishes using fermented foods such as kimchi, rice cakes, stews, and steamed dishes, as well as salted fish, and meat is also consumed directly without processing it, such as meat.

Recently, as the consumption of meat has increased more than the consumption of vegetables, many soups and steamed dishes using kimchi have been introduced. Among them, the dishes that Koreans prefer the most and that suit their tastes include stew and steamed dishes. Representative stew dishes include galbitang, samgyetang, and hangover soup, and steamed dishes include galbi-jjim, cod-jjim, and pork bone-jjim.

Meanwhile, pork is a representative food of the common people and can be enjoyed in a variety of dishes depending on each part. For example, parts such as pork belly and neck meat can be eaten as a mouthpiece, the backbone as a stew or stew, the leg as a pig's trotter dish, and ribs as a braised rib stew. It can be enjoyed in a variety of recipes.

In particular, recently, many dishes using braised pork ribs have been on the market, and such braised pork ribs only produce 1 to 2 kg of pork from an 80 to 100 kg pig, so there are not many braised pork ribs made domestically, and imported meat is mostly used. This is the situation. Nevertheless, braised ribs are widely consumed as grilled and steamed dishes due to their taste, and recently, they have become one of the foods mainly enjoyed by the common people.

Pork ribs, the main ingredient in this kind of braised pork ribs, are rich in unsaturated fatty acids that lower cholesterol levels, making them effective in preventing adult diseases. They are also rich in iron, making them effective in preventing anemia, but they also have a unique odor and are especially effective when cooked. It is important to remove the unpleasant smell and add flavor. Additionally, due to the unique smell of pork, various seasonings and spices such as pepper and ginger are added when cooking, but various seasonings and flavorings are used to remove the unique smell of pork. It is very difficult to remove, and the taste of the seasoning added to the dish becomes stronger, which may reduce the unique taste of the food.

Meanwhile, pork belly is the part within 30cm of the rectum, and about 250 to 300g is produced per pig.

Pork intestines have more calcium than regular lean meat and are a high-protein, low-cholesterol food that is good for poor growth and rickets in children, and is also effective in preventing osteoporosis and osteomalacia in adults. In particular, it has an excellent decomposition effect and helps protect the stomach lining, decomposes alcohol, and promotes digestion, so it is often used as a side dish for alcoholic drinkers.

However, pork makchang has a unique spicy smell and tough meat, so various processing and cooking methods have been developed to solve this problem.

In general, pork makchang is boiled in water for a long period of time to remove the odor, but the inherent savory taste of pork makchang manufactured in this way is removed, nutrients are lost, and the unique chewy texture of pork makchang is lost, which has the disadvantage of deteriorating the taste.

Accordingly, Registered Patent No. 10-0466943 discloses a method of mixing pork makchang with a certain amount of seasoning mixed with dasida, miwon, salt, and kiwi, maturing it for 18 to 20 hours, and then rapidly cooling it at -20 ℃, which is a Korean published patent. No. 2006-0005984 discloses a method of aging makchang in alcohol and then blanching it in boiling water with moonshine and coffee.

However, all of these methods had limitations in completely removing the unique smell of pork makchang, and had the disadvantage of deteriorating the unique savory taste and chewy texture of pork makchang.

Republic of Korea Patent Publication No. 10-1846435 (announced on April 9, 2018) Republic of Korea Patent Publication No. 10-0466943 (announced on January 4, 2005) Republic of Korea Patent Publication No. 10-0466943 (announced on January 24, 2005) Republic of Korea Patent Publication No. 10-1540733 (announced on July 30, 2015)

Therefore, the present invention to solve the above-described conventional problems removes the unique smell of pork through a specific aging process, has soft and proteinous meat, and has a different texture and taste from pork ribs and beneficial ingredients. A method of ripening pork ribs for makchang-jjim, which allows you to provide a unique steamed dish by combining it with makchang, and further allows you to easily adjust the spiciness according to your preference and consume it with various spicy flavors, and a spicy pork rib makchang-jjim containing the same The purpose is to provide cooking methods.

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

According to one aspect of the present invention for achieving the purposes and other features of the present invention, there is a method of maturing pork ribs included in pork rib makchang jjim containing pork ribs and pork makchang, wherein the aging materials are prepared. preparation stage; A mature product manufacturing step of producing an aged product using the prepared aging material; And a ripening step of marinating pork ribs in the prepared ripening material and maturing them, wherein the ripening material preparation step includes dark soy sauce, cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, habanero, and white sugar. , pepper, miwon, pineapple, minced garlic, and minced ginger are provided as aging ingredients for pork rib makchangjjim.

In one aspect of the present invention, the step of preparing the ripening material further includes pumpkin seeds, dried shiitake mushrooms, and green onion roots as the ripening material, and the step of preparing the aged material includes dark soy sauce, cooking wine, plum syrup, caramel sauce, rice wine, and red wine. , bay powder, habanero, white sugar, pepper, miwon, pineapple, minced garlic, minced ginger, pumpkin seeds, dried shiitake mushrooms, and green onion root in a weight ratio of 1.8 : 1.3 : 0.13 : 0.01 : 0.18 : 0.02 : 0.003 : 0.045 : 0.2 : 0.015 : 0.07 ; It can be mixed at a composition ratio of 0.2:0.18:0.15:0.05:0.03:0.05.

In one aspect of the present invention, the ripening step may be performed by placing the ripening ingredients and pork ribs in purified water and marinating them at a temperature of 3 to 5° C. for 40 to 56 hours.

According to another aspect of the present invention, a steaming material preparation step of preparing steaming materials including pork ribs, makchang, aging materials, and dadaegi; A pork rib maturation step of maturing the pork ribs with an aging product prepared using the prepared aging material; A simmering step of simmering the aged pork ribs; A pork rib simmering step of adding the padaegi to the pork ribs that have undergone the simmering step and boiling them down; And a pork rib makchang-jjim completion step of completing the pork rib makchang-jjim by topping the cooked makchang on the pork ribs that have gone through the boiling step.

In another aspect of the present invention, in the step of preparing the steaming material, the raw pork ribs from which blood and fat have been removed are marinated in ground bamboo shoots and aged for 12 to 24 hours at a temperature of 2°C to 4°C. It can be provided.

In another aspect of the present invention, in the step of preparing the steaming ingredients, Dadaegi is prepared by grinding Vietnamese red pepper powder, Cheongyang red pepper powder, red pepper paste, onion, pear, and kiwi and mixing them with pepper, habanero, sodium L-glutamate, and oligosaccharide, and Makchang is Remove the fat, mix it with flour, rub it, rinse it with coarse salt, put the cooking wine in a pot, boil it, take it out, put water, soybean paste, and ground ginger in the pot again and boil it. When the water boils, add makchang and boil it for 10 minutes, then add vinegar. After boiling for about 20 minutes, the boiled Makchang is washed in running water, dried, primed, and grilled over an open fire. The pork rib maturation step is prepared with dark soy sauce, cooking wine, plum syrup, caramel sauce, Cheongju, red wine, bay powder, It can be done by wrapping ripening ingredients including habanero, white sugar, pepper, miwon, pineapple, minced garlic, minced ginger, pumpkin seeds, dried shiitake mushrooms, and green onion roots in gauze and placing them in purified water along with pork ribs and marinating them for maturation. .

In another aspect of the present invention, the simmering step consists of placing aged pork ribs in a bucket filled with purified water and boiling them at 100°C for 25 minutes, at 85°C to 90°C for 30 minutes, and at 95°C for 50 minutes, The step of boiling the pork ribs consists of adding the Dadaegi to the simmered pork ribs and boiling them down, and the completion step of the braised pork ribs is done by topping the cooked makchang on the pork ribs that have gone through the boiling step. It is done by completing the steaming, which can be done by seasoning the makchang with pepper and salt, grilling it over an open fire with whole garlic, and then topping it.

In another aspect of the present invention, the makchang can be made by seasoning the asparagus inserted inside with pepper and salt, grilling it over an open fire with whole garlic, and then topping it.

According to another aspect of the present invention, a steaming material preparation step of preparing steaming materials including pork ribs, makchang, aging materials, and dadaegi; A maturation step of maturing the pork ribs and makchang into an aged product using the maturation material; A simmering step of simmering the aged pork ribs and makchang; And a step of completing the braised pork rib makchang by adding the padaegi to the pork ribs and makchang that have undergone the simmering step and boiling them down.

In another aspect of the present invention, the step of preparing the steaming material involves marinating raw pork ribs from which blood and fat have been removed in ground bamboo shoots and first maturing them at a temperature of 2°C to 4°C for 12 to 24 hours. In the step of preparing the steaming ingredients, the makchang from which the fat has been removed is mixed with flour and rubbed, then rubbed with coarse salt and rinsed, boiled in a pot with cooking alcohol, drained, then marinated in ground bamboo shoots, and boiled at a temperature of 2°C to 4°C. Primary ripening is carried out for 12 to 24 hours, the primary ripening makchang is boiled, taken out, washed and dried, asparagus is inserted inside, and makchang is prepared by priming and grilling over an open fire. In the above steaming ingredient preparation step, Vietnamese red pepper powder and Cheongyang red pepper powder are added. It is prepared by grinding red pepper paste, onion, pear, and kiwi and mixing them with pepper, habanero, sodium L-glutamate, and oligosaccharide. The pork rib maturation step includes dark soy sauce, cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, After wrapping the ripening ingredients including habanero, white sugar, pepper, Miwon, pineapple, minced garlic, minced ginger, pumpkin seeds, dried shiitake mushrooms, and green onion roots in gauze, the primary aged pork ribs and the primary aged pork ribs are wrapped in gauze. The simmering step consists of placing the grilled makchang in purified water and marinating it at a temperature of 3 to 5°C for 48 hours to undergo secondary maturation. The simmering step involves fermenting the secondary aged pork ribs and makchang at 100°C for 25 minutes and 85°C to 90°C. It can be done by boiling for 30 minutes at 95°C for 50 minutes.

The method of aging pork ribs for braised pork ribs and the method of cooking spicy pork ribs makchang including the same according to the present invention provides the following effects.

First, the present invention has the effect of providing a steamed dish that can be easily consumed by anyone, regardless of gender or age, by removing the unique odor of pork through a specific aging composition and aging process, as well as providing soft and proteinous meat.

Second, the present invention can provide a unique steamed dish by combining pork ribs and makchang, which has a different texture, taste, and beneficial ingredients from pork ribs, and has the effect of providing a competitive new dish.

Third, the present invention has the effect of allowing food to be consumed with various spicy flavors by easily adjusting the spiciness according to preference.

The effects of the present invention are not limited to those mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

Figure 1 is a flow chart schematically showing the method of ripening pork ribs for steamed pork rib makchang according to the present invention.
Figure 2 is a flow chart schematically showing an assembly method for spicy pork rib Makchangjjim according to an embodiment of the present invention.
Figure 3 is a flow chart schematically showing an assembly method for spicy pork rib Makchangjjim according to another embodiment of the present invention.

Additional objects, features and advantages of the present invention may be more clearly understood from the following detailed description and accompanying drawings.

Prior to a detailed description of the present invention, it should be noted that the present invention is capable of various modifications and may have various embodiments, and the examples described below and shown in the drawings are not intended to limit the present invention to specific embodiments. No, it should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.

The terms used in this specification are merely used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to indicate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the reference numerals, and overlapping descriptions thereof will be omitted. In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

Hereinafter, a method of maturing pork ribs for braised pork ribs and a method of cooking spicy braised pork ribs including the same according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

First, the method of aging pork ribs for braised pork ribs according to the present invention will be described in detail with reference to FIG. 1. Figure 1 is a flow chart schematically showing the method of ripening pork ribs for steamed pork rib makchang according to the present invention.

The method of maturing pork ribs for steamed pork ribs according to the present invention is a method of maturing pork ribs included in steamed pork ribs and makchang, and as shown in Figure 1, it largely includes the step of preparing aging materials (S110) ), and an aged product production step (S120) and a ripening step (S130).

Specifically, the pork rib ripening method for pork rib makchang-jjim according to the present invention is a method of maturing pork ribs included in pork rib makchang-jjim containing pork ribs and pork makchang. As shown in Figure 1, the ripening of pork ribs A ripening material preparation step (S110) of preparing ripening materials used for; A mature product production step (S120) of producing an aged product by adding the aging material prepared in the aging material preparation step (S110) into purified water; and a maturation step (S130) of marinating pork ribs in the aged product prepared in the aged product production step (S120) and maturing them under predetermined conditions (predetermined temperature and time, etc.).

The ripening material preparation step (S110) is a process of preparing ripening materials used for maturing pork ribs.

Specifically, the ripening material preparation step (S110) includes dark soy sauce (Mongolian dark soy sauce), cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, habanero, white sugar, pepper, Miwon, pineapple, minced garlic, and minced ginger are prepared as ripening ingredients.

Here, in the step of preparing ripening materials (S110), pumpkin seeds, dried shiitake mushrooms, and green onion roots may be further prepared as ripening materials.

Subsequently, the aged product manufacturing step (S120) is a process of producing an aged product by adding the aging material prepared in the aging material preparation step (S110) into purified water.

Specifically, the ripening product production step (S120) is performed using the aging ingredients prepared in the aging material preparation step (S110), namely, dark soy sauce (Mongolian dark soy sauce), cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, and habanero. It consists of wrapping (habanero), white sugar, pepper, miwon, pineapple, minced garlic, and minced ginger, and optionally pumpkin seeds, dried shiitake mushrooms, and green onion root in gauze (or back pack) and placing them in purified water.

Here, in the aged product production step (S120), dark soy sauce (Mongolian dark soy sauce), cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, habanero, white sugar, pepper, Miwon, pineapple, minced garlic, and minced ginger at a weight ratio of 1.8:1.3:0.13:0.01:0.18:0.02:0.003:0.045:0.2:0.015:0.07; It can be mixed at a composition ratio of 0.2:0.18:0.15. In other words, the prepared aging ingredients are 1.8 l (liter) of dark soy sauce (Mongolian dark soy sauce), 1.3 l (liter) of cooking wine, 0.13 l (liter) of plum syrup, 0.01 l (liter) of caramel sauce, 0.18 l (liter) of rice wine, and 0.02 l (liter) of red wine. l (liter), bay powder 0.003 g (gram), habanero 0.045 g (gram), white sugar 0.2 g (gram), pepper 0.015 g (gram), miwon 0.07 g (gram), pineapple 0.2 g (gram) , 0.18 g (gram) of minced garlic, and 0.15 g (gram) of minced ginger.

In addition, in the ripening material preparation step (S120), pumpkin seeds, dried shiitake mushrooms, and green onion roots may be additionally prepared in the ripening material preparation step (S110). In this case, 0.05 g (gram) of pumpkin seeds and 0.03 g (gram) of dried shiitake mushrooms ( gram) and green onion root can be mixed in a composition ratio of 0.05 g (gram). In other words, the maturing ingredients prepared in this case are 1.8 l (liter) of dark soy sauce (Mongolian dark soy sauce), 1.3 l (liter) of cooking wine, 0.13 l (liter) of plum syrup, 0.01 l (liter) of caramel sauce, 0.18 l (liter) of rice wine, and red wine. 0.02 l (liter) of wine, 0.003 g (gram) of bay powder, 0.045 g (gram) of habanero, 0.2 g (gram) of white sugar, 0.015 g (gram) of pepper, 0.07 g (gram) of miwon, 0.2 g (gram) of pineapple ( gram), 0.18 g (gram) of minced garlic, 0.15 g (gram) of minced ginger, 0.05 g (gram) of pumpkin seeds, 0.03 g (gram) of dried shiitake mushrooms, and 0.05 g (gram) of green onion root.

Next, the aging step (S130) is a process of marinating pork ribs in the aged product prepared in the aged product production step (S120) and maturing them under predetermined conditions (predetermined temperature and time, etc.). Specifically, the maturing step (S130) It consists of placing the aging ingredients wrapped in gauze in purified water (8 l (liter) of purified water) and marinating the pork ribs at a temperature of 3 to 5°C for 40 to 56 hours, preferably 48 hours.

Here, the pork ribs used are cut into pieces of about 12 cm in length and width and soaked in rice water to remove blood and unnecessary fat.

Meanwhile, the method of cooking spicy pork rib makchang stew according to the present invention will be described in detail with reference to FIG. 2. Figure 2 is a flow chart schematically showing the assembly method for spicy pork rib Makchangjjim according to the present invention.

As shown in Figure 2, the spicy pork rib makchang cooking method according to the present invention largely includes a steaming material preparation step (S210), a pork rib maturation step (S220), a simmering step (S230), and a boiling step ( S240), and a pork rib makchang jjim completion step (S250).

Specifically, the method of cooking spicy pork rib makchang according to the present invention, as an example, as shown in Figure 2, pork ribs cut into predetermined sizes and odor removed and blood and fat removed, makchang odor removed and fat removed. , a steaming material preparation step (S210) of preparing steaming materials including ripening materials for aging pork ribs and dadaegi (chopped seasoning) to create a spicy taste; A pork rib maturation step (S220) of maturing the pork ribs with an aged product prepared using the aging material prepared in the steaming material preparation step (S210); A simmering step (S230) of simmering the pork ribs aged in the pork rib maturation step (S220); A pork rib simmering step (S240) in which the pork ribs that have gone through the simmering step (S230) are added and simmered; And a pork rib makchang-jjim completion step (S250) of completing the pork rib makchang-jjim by topping the pork ribs that have gone through the boiling step (S240) with edible cooked makchang.

The steaming material preparation step (S210) includes pork ribs with odor removed and blood and fat removed, makchang with odor removed and fat removed, ripening ingredients for ripening pork ribs, and dadaegi (minced seasoning) for spicy taste. It is a process of preparing materials.

The pork ribs prepared in the steaming material preparation step (S210) are prepared by cutting them into predetermined sizes (for example, about 12 cm horizontally and vertically) and soaking them in rice water to remove blood and unnecessary fat.

Here, after the blood and fat of the pork ribs prepared in the steaming material preparation step (S210) are removed, the raw pork ribs are marinated in ground bamboo shoots and aged for 12 to 24 hours at a temperature of 2°C to 4°C. It can be prepared by (primary ripening).

The inventor of the present invention went through the process of maturing the raw pork rib meat using bamboo shoots ground pork rib meat as described above, so that the bamboo shoots were introduced into the tissue of the raw pork rib meat and coated on the outside, so that the savory flavor and the pleasant smell of pork were captured more. , it was able to provide a soft and light texture in harmony with the ingredients, and in particular, by including the fiber component of bamboo shoots, it can help digestion when eating meat.

In the steaming ingredient preparation step (S210), Dadaegi (minced seasoning) is ground Vietnamese red pepper powder, spicy red pepper powder (Cheongyang red pepper powder), red pepper paste, onion, pear, and kiwi, and mixed with pepper, habanero, sodium L-glutamate, and oligosaccharide. It is prepared as completed.

Here, the mixing ratio of the above polyethylene is 3 Vietnamese red pepper powder fine powder: 2 spicy red pepper powder fine powder: 0.5 red pepper paste: 6 onion: 5-6 pear: 3-4 kiwi: 0.1 pepper: habanero 0.5: L-sodium glutamate 0.3: Oligosaccharides are mixed at a ratio of 1.2. In other words, Dadaegi is made by adding 3kg of Vietnamese red pepper powder, 2kg of spicy red pepper powder, 500g of red pepper paste, 6kg of onion, 1 pear, and 2 kiwis, then adding 100g of pepper, 500g of habanero, 300g of sodium L-glutamate, and 1.2 liters of oligosaccharide. It is prepared by mixing it.

Continuing, in the steaming material preparation step (S210), makchang (pork makchang) is prepared as makchang that has gone through the following process. First, cut the pork belly into pieces of a certain size (for example, about 10cm), remove the fat, rub with flour, then rub with coarse salt and rinse. Then, add about 40g of cooking wine to the pot, boil for about 10 minutes and take out. Boil water, 1 spoon of soybean paste, and 1 spoon of ground ginger in a pot. When the water boils, add makchang and boil for 10 minutes, then add 2 spoons of vinegar and boil for about 20 minutes. Afterwards, the makchang boiled in running water is thoroughly washed, dried, primed, and grilled over an open fire.

Next, the pork rib maturation step (S220) is a process of maturing the pork ribs with the aged product prepared using the maturation material prepared in the steaming material preparation step (S210). The pork rib maturation process as described above is performed. It is done through. Since this has already been explained previously, it is omitted for the sake of simplicity of the description of the invention.

The simmering step (S230) is a process of simmering the pork ribs aged in the pork rib maturation step (S220).

Specifically, in the simmering step (S230), aged pork ribs are placed in a bucket filled with purified water (7 l (liter)) and boiled for 100 minutes, at 100°C for 25 minutes, at 85°C to 90°C for 30 minutes, 95°C. It consists of carefully boiling the ingredients at ℃ for 50 minutes so as not to disturb them. By going through this simmering process, the goal is to soften the pork with wet heat and make the broth.

Next, the pork ribs boiling step (S230) is a process of adding and boiling the pork ribs to the pork ribs that have gone through the simmering step (S230). The pork ribs boiling step (S240) is a process of boiling the pork ribs according to the spicy taste of the consumer. This is done by adjusting the amount of input (adjusting the spiciness) and simmering it for a certain period of time.

Here, the pork ribs boiling step (S230) can be boiled by adding cut potatoes (1 piece), 1 Cheongyang pepper, and 1/3 carrot.

And the pork rib makchang-jjim completion step (S250) is a process of completing the pork rib makchang-jjim by topping the pork ribs that have gone through the boiling step (S240) with edible cooked makchang.

The step of completing the braised pork rib makching (S250) consists of seasoning the makchang, which has been prepared as described above, with pepper and salt, grilling it over an open fire with whole garlic, and then topping the braised ribs.

Here, the makchang may be topped with asparagus inserted inside. In this way, when more asparagus is included, it maintains the texture of the makchang but contains fiber-rich asparagus inside, preventing constipation, has low lipid content and calories, and provides a clean taste when consumed with meat protein. can do.

Meanwhile, the spicy braised pork rib makchang cooking method of the present invention according to the above-described embodiment is a cooking method in which braised pork ribs are topped with makchang, and it can also be cooked by boiling pork ribs and makchang together. Figure 3 is a flow chart schematically showing an assembly method for spicy pork rib Makchangjjim according to another embodiment of the present invention.

The method of cooking spicy pork rib makchang according to another embodiment of the present invention is, as shown in Figure 3, pork ribs cut into predetermined sizes and deodorized and blood and fat removed, makchang and pork ribs deodorized and fat removed A steaming material preparation step (S310) of preparing steaming materials including ripening materials to ripen and dadaegi (chopped seasoning) to create a spicy taste; A maturation step (S320) of maturing the pork ribs and makchang with the aged product prepared using the maturing ingredients prepared in the steaming material preparation step (S310); A simmering step (S330) of simmering the pork ribs and makchang aged in the aging step (S320); It includes a step (S340) of completing the steamed pork rib makchang by adding the dadaegi to the pork ribs and makchang that have gone through the simmering step (S330) and boiling them down.

The steaming material preparation step (S310) includes pork ribs with odor removed and blood and fat removed, makchang with odor removed and fat removed, ripening ingredients for ripening pork ribs, and dadaegi (minced seasoning) for spicy taste. It is a process of preparing materials.

The steaming material preparation step (S310) is prepared by cutting the rice into predetermined sizes (for example, about 12 cm in width and height) and soaking it in rice water to remove blood and unnecessary fat.

And for makchang (pork makchang), cut it into pieces of a certain size (for example, about 10cm), remove the fat, rub it with flour, rub it with coarse salt, rinse it, put about 40g of cooking wine in a pot, boil it for about 10 minutes and take it out. Boil water, 1 spoon of soybean paste, and 1 spoon of ground ginger in a pot. When the water boils, add makchang and boil for 10 minutes, then add 2 spoons of vinegar and boil for about 20 minutes. Afterwards, the makchang boiled in running water is thoroughly washed, dried, primed, and grilled over an open fire.

Here, the pork ribs from which the blood and fat have been removed and the makchang before being boiled in the pot can be marinated in ground bamboo shoots and aged for 12 to 24 hours at a temperature of 2 ℃ to 4 ℃ (primary ripening). there is.

The inventor of the present invention went through a maturation process using bamboo shoots ground with raw pork ribs and makchang as described above, so that the bamboo shoots were introduced into the tissue of the raw pork ribs and makchang and coated on the outside to capture the savory flavor and smell of pork. It was able to provide a soft and light texture in harmony with the ingredients, and in particular, by including the fiber component of bamboo shoots, it was able to help digestion when eating meat.

In the steaming ingredient preparation step (S310), Dadaegi (minced seasoning) is prepared by grinding Vietnamese red pepper powder, spicy red pepper powder (Cheongyang red pepper powder), red pepper paste, onion, pear, and kiwi, as in one embodiment, and grinding pepper, habanero, L- It is prepared by adding sodium glutamate and oligosaccharides and mixing them together.

Here, the mixing ratio of the above polyethylene is 3 Vietnamese red pepper powder fine powder: 2 spicy red pepper powder fine powder: 0.5 red pepper paste: 6 onion: 5-6 pear: 3-4 kiwi: 0.1 pepper: habanero 0.5: L-sodium glutamate 0.3: Oligosaccharides are mixed at a ratio of 1.2. In other words, Dadaegi is made by adding 3kg of Vietnamese red pepper powder, 2kg of spicy red pepper powder, 500g of red pepper paste, 6kg of onion, 1 pear, and 2 kiwis, then adding 100g of pepper, 500g of habanero, 300g of sodium L-glutamate, and 1.2 liters of oligosaccharide. It is prepared by mixing it.

Next, the maturation step (S320) is a process of maturing (secondary maturation) the pork ribs and makchang with the maturation product prepared using the maturation material prepared in the steaming material preparation step (S210), as described above in one embodiment. This is done through the maturation process as described above.

In other words, the raw pork ribs and makchang before boiling in a pot (before boiling) are marinated in the aged product prepared as in the above-described embodiment and aged under predetermined conditions (predetermined temperature and time, etc.). Place the aging ingredients wrapped in gauze, raw pork ribs, and makchang before boiling in a pot (before boiling) in purified water (8 l (liter) of purified water) and incubate at 3 to 5°C for 40 to 56 hours, preferably 48 hours. It is made by maturing at high temperature.

In the simmering step (S330), aged pork ribs and makchang (ripened makchang are primed and grilled over an open flame) are placed in a pail filled with purified water (7 l (liter)) and boiled for 100 minutes at 100°C for 25 minutes. minutes, 30 minutes at 85°C to 90°C, and 50 minutes at 95°C, carefully boiling the ingredients so as not to disturb them.

At this time, in the simmering step (S330), the aged makchang is primed and grilled over direct fire may be used as a makchang with asparagus inserted inside. In this case, it maintains the texture of makchang but contains fiber-rich asparagus inside, preventing constipation, has low lipid content and calories, and can provide a clean taste when consumed with meat protein.

Next, the pork rib makchang jjim completion step (S340) is a process of completing the pork rib makchang jim by adding the dadaegi to the pork ribs and makchang that have gone through the simmering step (S330) and boiling them down. It is made by adjusting the amount of input (adjusting the spiciness) and boiling it for a certain period of time.

Here, the pork rib makchang completion step (S340) can be completed by adding cut potatoes (1 piece), 1 Cheongyang pepper, and 1/3 carrots and boiling them down.

In another embodiment of the braised pork rib makchang cooked in this way, unlike one embodiment in which makchang is finally topped, the makchang is boiled together with the pork ribs, so it is possible to provide makchang with a different texture and a lot of seasoning.

According to the pork rib aging method for braised pork rib makchang according to the present invention as described above and the cooking method for spicy pork rib makchang including the same, the unique odor of pork is removed through a specific aging composition and aging process, and the meat is soft and tender. By having a protein-rich meat, we can provide a steamed dish that can be easily consumed by people of all ages and genders, and by combining it with pork ribs and makchang, which has a different texture and taste from pork ribs and beneficial ingredients, we can provide a unique steamed dish, making it competitive. It can provide new dishes and has the advantage of being able to consume a variety of spiciness by easily adjusting the spiciness according to preference.

The embodiments described in this specification and the accompanying drawings merely illustratively illustrate some of the technical ideas included in the present invention. Accordingly, the embodiments disclosed in this specification are not intended to limit the technical idea of the present invention, but rather to explain it, and therefore, it is obvious that the scope of the technical idea of the present invention is not limited by these embodiments. All modifications and specific embodiments that can be easily inferred by a person skilled in the art within the scope of the technical idea included in the specification and drawings of the present invention should be construed as being included in the scope of the present invention.

S110: Stage of preparing ripening ingredients
S120: Aged product manufacturing step
S130: Ripening stage
S210, S310: Step of preparing steaming ingredients
S220: Pork rib maturation stage
S230, S330: Simmering stage
S240: Boiling step
S250, S340: Pork rib makchang jjim completion stage
320: Ripening stage

Claims (10)

As a method of maturing pork ribs included in pork rib makchang jjim containing pork ribs and pork makchang,
A ripening material preparation step of preparing ripening materials;
A mature product manufacturing step of producing an aged product using the prepared aging material; and
It includes a maturation step of marinating pork ribs in the prepared aged product and maturing them,
The step of preparing the ripening ingredients includes preparing dark soy sauce, cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, habanero, white sugar, pepper, miwon, pineapple, minced garlic, and minced ginger as maturing ingredients. characterized by
How to ripen pork ribs for braised pork ribs.
According to paragraph 1,
The step of preparing ripening materials further includes pumpkin seeds, dried shiitake mushrooms, and green onion roots as ripening materials,
The stage of manufacturing the aged product includes dark soy sauce, cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, habanero, white sugar, pepper, Miwon, pineapple, minced garlic, minced ginger, pumpkin seeds, dried shiitake mushrooms, and green onions. The root weight ratio is 1.8 : 1.3 : 0.13 : 0.01 : 0.18 : 0.02 : 0.003 : 0.045 : 0.2 : 0.015 : 0.07 ; Characterized in that it is mixed at a composition ratio of 0.2: 0.18: 0.15: 0.05: 0.03: 0.05.
How to ripen pork ribs for braised pork ribs.
According to paragraph 1,
The ripening step is characterized in that it consists of placing the ripening ingredients and pork ribs in purified water and marinating them at a temperature of 3 to 5 ℃ for 40 to 56 hours to ripen.
How to ripen pork ribs for braised pork ribs.
A steaming material preparation step of preparing steaming ingredients including pork ribs, makchang, ripening ingredients, and dadaegi;
A pork rib maturation step of maturing the pork ribs with an aging product prepared using the prepared aging material;
A simmering step of simmering the aged pork ribs;
A pork rib simmering step of adding the padaegi to the pork ribs that have undergone the simmering step and boiling them down; and
A pork rib makchang-jjim completion step of completing the pork rib makchang-jjim by topping the cooked makchang on the pork ribs that have gone through the boiling step.
How to cook Spicy Pork Ribs Makchangjjim. According to paragraph 4,
In the step of preparing the steaming ingredients, the pork ribs are prepared by marinating raw pork ribs with blood and fat removed in ground bamboo shoots and aging them for 12 to 24 hours at a temperature of 2 ℃ to 4 ℃.
How to cook Spicy Pork Ribs Makchangjjim.
According to paragraph 4,
In the step of preparing the steaming ingredients, Dadaegi is prepared by grinding Vietnamese red pepper powder, Cheongyang red pepper powder, red pepper paste, onion, pear, and kiwi and mixing them with pepper, habanero, sodium L-glutamate, and oligosaccharide, and Makchang is prepared by removing the fat and mixing it with flour. After rubbing with coarse salt and rinsing, put the cooking wine in a pot, boil it, take it out, put water, soybean paste, and ground ginger in the pot again and boil it. When the water boils, add makchang and boil it for 10 minutes. Then add vinegar and boil it for about 20 minutes. It is prepared by washing makchang boiled in water, drying it, glazing it, and grilling it over an open flame.
The pork rib maturation step includes dark soy sauce, cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, habanero, white sugar, pepper, Miwon, pineapple, minced garlic, minced ginger, pumpkin seeds, dried shiitake mushrooms, and green onions. Characterized in that the ripening material, including the roots, is wrapped in gauze, placed in purified water along with pork ribs, marinated, and ripened.
How to cook Spicy Pork Ribs Makchangjjim.
According to paragraph 4,
The simmering step consists of placing aged pork ribs in a bucket filled with purified water and boiling them at 100°C for 25 minutes, at 85°C to 90°C for 30 minutes, and at 95°C for 50 minutes,
The step of boiling pork ribs consists of adding the dadaegi to the seared pork ribs and boiling them,
The step of completing the pork rib makchang jjim consists of topping the cooked makchang on the pork ribs that have gone through the boiling step to complete the pork rib makchang jjim, seasoning the makchang with pepper and salt, and direct fire with whole garlic. Characterized by topping after roasting with
How to cook Spicy Pork Ribs Makchangjjim.
In clause 7,
The makchang is characterized by seasoning the asparagus inserted inside with pepper and salt, grilling it over an open fire with whole garlic, and then topping it.
How to cook Spicy Pork Ribs Makchangjjim.
A steaming material preparation step of preparing steaming ingredients including pork ribs, makchang, ripening ingredients, and dadaegi;
A maturation step of maturing the pork ribs and makchang into an aged product using the maturation material;
A simmering step of simmering the aged pork ribs and makchang; and
Characterized in that it includes the step of completing the braised pork rib makchang by adding the dadaegi to the pork ribs and makchang that have undergone the simmering step and boiling them down.
How to cook Spicy Pork Ribs Makchangjjim.
According to clause 9,
In the step of preparing the steaming ingredients, the raw pork ribs from which blood and fat have been removed are marinated in ground bamboo shoots and first aged for 12 to 24 hours at a temperature of 2 ℃ to 4 ℃,
In the step of preparing the steaming ingredients, the makchang from which the fat has been removed is mixed with flour and rubbed, then rubbed with coarse salt and rinsed, boiled in a pot with cooking alcohol, drained, marinated in ground bamboo shoots, and steamed for 12 to 24 minutes at a temperature of 2℃ to 4℃. After primary maturation, the primary ripened makchang is boiled, taken out, washed and dried, asparagus is inserted inside, and then primed and grilled over an open fire.
In the step of preparing the steaming ingredients, Vietnamese red pepper powder, Cheongyang red pepper powder, red pepper paste, onion, pear, and kiwi are ground and mixed with pepper, habanero, sodium L-glutamate, and oligosaccharide,
The pork rib maturation step includes dark soy sauce, cooking wine, plum syrup, caramel sauce, rice wine, red wine, bay powder, habanero, white sugar, pepper, Miwon, pineapple, minced garlic, minced ginger, pumpkin seeds, dried shiitake mushrooms, and green onions. The ripening material including the roots is wrapped in gauze, placed in purified water along with the primary aged pork ribs and the primary aged and then grilled makchang, and marinated at a temperature of 3 to 5° C. for 48 hours to undergo secondary aging.
The simmering step is characterized in that it consists of boiling the secondary aged pork ribs and makchang for 25 minutes at 100°C, 30 minutes at 85°C to 90°C, and 50 minutes at 95°C.
How to cook Spicy Pork Ribs Makchangjjim.