KR20240007447A - Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same - Google Patents
Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same Download PDFInfo
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- KR20240007447A KR20240007447A KR1020220084348A KR20220084348A KR20240007447A KR 20240007447 A KR20240007447 A KR 20240007447A KR 1020220084348 A KR1020220084348 A KR 1020220084348A KR 20220084348 A KR20220084348 A KR 20220084348A KR 20240007447 A KR20240007447 A KR 20240007447A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 21
- 238000003860 storage Methods 0.000 claims abstract description 10
- 230000035800 maturation Effects 0.000 claims abstract description 8
- 210000002683 foot Anatomy 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
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- 239000000203 mixture Substances 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
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- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
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- 235000008397 ginger Nutrition 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 210000004233 talus Anatomy 0.000 claims description 6
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- 230000032683 aging Effects 0.000 claims description 3
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- 244000070406 Malus silvestris Species 0.000 claims 4
- 244000163122 Curcuma domestica Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000019645 odor Nutrition 0.000 description 15
- 241000220225 Malus Species 0.000 description 11
- 229940038481 bee pollen Drugs 0.000 description 6
- 240000003889 Piper guineense Species 0.000 description 5
- 229930014626 natural product Natural products 0.000 description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
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- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
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- 241000234299 Zingiberaceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000003712 anti-aging effect Effects 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 210000000245 forearm Anatomy 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 208000010501 heavy metal poisoning Diseases 0.000 description 1
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- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
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- 231100000765 toxin Toxicity 0.000 description 1
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- 235000019583 umami taste Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
본 발명은 보관성이 향상된 돼지족발의 제조방법 및 이를 이용하여 제조된 돼지족발에 관한 것으로서, 보다 상세하게는 족발을 삶아 냄새를 제거하는 애벌 삶기 단계, 상기 냄새가 제거된 족발을 숙성하는 숙성 단계 및 상기 숙성된 족발을 종물에 투입하고 가열하는 가열 단계를 포함하는 보관성이 향상된 돼지 족발의 제조방법에 대한 것이다.The present invention relates to a method for producing pig's trotters with improved storage properties and to pig's trotters manufactured using the same. More specifically, it relates to a braised pig's trotter step of boiling the trotters to remove the odor, and a maturation step of maturing the trotters from which the odor has been removed. And a method for producing pig trotters with improved storage, including a heating step of adding the aged trotters to the seed and heating them.
Description
본 발명은 보관성이 향상된 돼지족발의 제조방법 및 이를 이용하여 제조된 돼지족발에 관한 것으로서, 보다 상세하게는 족발을 삶아 냄새를 제거하는 애벌 삶기 단계, 상기 냄새가 제거된 족발을 숙성하는 숙성 단계 및 상기 숙성된 족발을 종물에 투입하고 가열하는 가열 단계를 포함하는 보관성이 향상된 돼지 족발의 제조방법에 대한 것이다.The present invention relates to a method for producing pig's trotters with improved storage properties and to pig's trotters manufactured using the same. More specifically, it relates to a braised pig's trotter step of boiling the trotters to remove the odor, and a maturation step of maturing the trotters from which the odor has been removed. And a method for producing pig trotters with improved storage, including a heating step of adding the aged trotters to the seed and heating them.
최근 현대인들의 식생활은 서구화로 인해 육류소비량이 날로 증가하고 있으며, 그 중에서도 돼지고기의 소비가 많은 비중을 차지하고 있다. 돼지족발은 뼈, 근육 및 가죽으로 구성되며, 길이에 따라 단족과 장족으로 나뉜다.Recently, modern people's eating habits have been increasing day by day due to westernization, and among them, pork consumption accounts for a large portion. Pig's feet are made up of bones, muscles, and leather, and are divided into short and long feet depending on their length.
돼지의 앞발의 장족은 앞무릎관절과 앞발 뼈 사이를 절개하여 사태 살의 일부가 포함되며, 단족은 전완골과 앞발 목뼈 사이 관절을 절단하여 길이가 짧다.The long legs of a pig's front feet are cut between the front knee joint and the front foot bone, and a portion of the flesh is included, while the short feet are shortened by cutting the joint between the forearm bone and the front foot bone.
돼지족발은 통상 고온에서 찌거나 삶아서 요리를 하는데, 젤라틴 성분이 풍부하여 피부미용과 노화방지에 효과가 있다. 특히 모유 분비를 촉진하여 임산부와 수유부에게 좋다. 또한, 메티오닌(methionine)이라는 아미노산이 들어 있어 간을 강하게 하므로 알코올 해독과 숙취예방에 효과가 있고, 납, 수은 등의 중금속 중독 시 독소를 체외로 배출하는 효과가 있다.Pig's feet are usually cooked by steaming or boiling at high temperatures, and are rich in gelatin, which is effective in skin care and anti-aging. It is especially good for pregnant and lactating women as it promotes breast milk secretion. In addition, it contains an amino acid called methionine, which strengthens the liver, so it is effective in detoxifying alcohol and preventing hangovers, and is effective in expelling toxins from the body in case of heavy metal poisoning such as lead and mercury.
이러한 돼지족발의 통상적인 가공방법은 족발을 물로 세척하고 털과 굽을 제거한 다음 마늘, 생강, 양파, 파, 설탕, 각종 조미료 등의 양념과 함께 솥에 넣고 삶거나, 상기 양념들을 넣고 삶은 돼지족발을 훈증하는 방법에 의해 가공되며, 족발 특유의 냄새를 제거하기 위해 특이한 향료를 첨가하여 식용하게 되며, 술안주와 간식용으로 널리 애용되고 있다.The typical processing method for pork trotters is to wash the trotters with water, remove the hair and heels, and then boil them in a pot with seasonings such as garlic, ginger, onion, green onions, sugar, and various seasonings, or boil the trotters with the above seasonings. It is processed by fumigation, and unique flavorings are added to remove the unique smell of pig's feet before being eaten. It is widely used as a side dish for drinks and as a snack.
하지만, 돼지족발은 제조과정이 까다로워 노린내 등과 같은 돼지 특유의 잡냄새를 제거하기 힘들고, 제거되지 않은 잡냄새로 인한 거부감 때문에 특정 여성 또는 어린이가 섭취를 기피하는 현상이 발생하여 돼지족발의 소비를 저해시키는 원인으로 작용하고 있다.However, the manufacturing process of pig's feet is difficult, so it is difficult to remove the pig's unique odor, such as stink, and the unpleasant smell that has not been removed causes certain women or children to avoid eating it, which hinders the consumption of pig's feet. It is acting as a cause.
또한, 바로 먹지 않고 냉장 보관하다가 나중에 데워 먹는 경우 특유의 쫄깃한 식감이 다시 살아나지 않아서 오래 보관해 먹기가 힘들다는 문제점이 있었다. In addition, if you refrigerate it instead of eating it right away and then reheat it later, the unique chewy texture does not come back, making it difficult to store it for a long time.
상기한 문제점을 해결하기 위해서, 대한민국 등록특허 제10-1329821호에는 상황버섯, 몰로키아, 생강, 볏짚 분말을 이용하여 상황버섯 발효 추출액을 제조하고, 이를 돼지족발에 투입한 후, 숙성시켜 돼지족발을 제조하는 방법에 관한 내용이 개시된 바 있다.In order to solve the above problems, Republic of Korea Patent No. 10-1329821 manufactures Sanghwang mushroom fermentation extract using Sanghwang mushroom, molochia, ginger, and rice straw powder, adds it to pig's trotters, and then ages them to produce pig's trotters. Information regarding the manufacturing method has been disclosed.
또 다른 예로, 대한민국 등록특허 제10-1550246호에는 보이차를 포함하는 육수에 돼지족을 삶아 살균 및 이취를 제거하여 돼지족발을 제조하는 방법에 대한 내용이 개시된 바 있다.As another example, Republic of Korea Patent No. 10-1550246 discloses a method of producing pig's feet by boiling the pig's feet in broth containing pu'er tea to sterilize and remove off-flavors.
본 발명에서는 냄새와 이취를 제거하면서도 장기간 보관시에도 쫄깃한 식감과 맛을 유지할 수 있는 제조공정을 개발하였다. In the present invention, we developed a manufacturing process that removes odors and off-flavors while maintaining a chewy texture and taste even when stored for a long period of time.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위한 것으로, 천연물들을 이용하여 냄새제거 단계와 숙성 단계를 거치고, 사골 베이스의 종물을 사용하여 가열함으로써, 냄새와 이취를 완벽히 제거하면서도 장기간 보관시에도 쫄깃한 식감과 맛을 유지할 수 있는 족발의 제조방법을 제공하는 것을 목적으로 한다. The present invention is intended to solve the problems of the prior art as described above. By going through the odor removal and maturation steps using natural products and heating using the bone-based product, odor and off-flavor are completely removed and even when stored for a long period of time. The purpose is to provide a method for manufacturing pig's feet that can maintain the chewy texture and taste.
상기 목적을 달성하기 위하여, 본 발명은 족발을 삶아 냄새를 제거하는 애벌 삶기 단계; 상기 냄새가 제거된 족발을 숙성하는 숙성 단계; 및 상기 숙성된 족발을 종물에 투입하고 가열하는 가열 단계;를 포함하는 보관성이 향상된 돼지 족발의 제조방법을 제공한다. In order to achieve the above object, the present invention includes a step of boiling the pig's feet to remove the odor; A maturation step of maturing the pig's feet from which the odor has been removed; and a heating step of putting the aged pig's feet into the seed and heating it. It provides a method for producing pig's feet with improved storage, including a heating step of adding the aged pig's feet to the seed and heating it.
이때, 상기 애벌 삶기 단계는, 마늘, 사과 및 은행을 찐 후 다지는 단계; 상기 마늘, 사과 및 은행을 대추 및 말굽버섯 달인 물에 투입하여 애벌 삶기용 혼합액을 제조하는 단계; 상기 혼합액에 족발을 투입한 후 삶는 단계; 및 상기 삶아진 족발을 냉수에 넣고 식히는 단계;를 포함하는 것이 바람직하다. At this time, the step of boiling the larvae includes steaming and chopping garlic, apples, and ginkgo nuts; Preparing a mixed solution for boiling larvae by adding the garlic, apple, and ginkgo to jujube and horseshoe mushroom decoction water; Boiling the pig's feet after adding them to the mixed solution; and placing the boiled pig's feet in cold water and cooling them.
그리고, 상기 숙성 단계는, 물에 다진 사과, 누룽지 및 김을 넣고 끊여 점성이 있는 숙성용 혼합물을 제조하는 단계; 상기 숙성용 혼합물에 냄세가 제거된 족발을 넣고 24~48시간 동안 냉장 숙성하는 단계;를 포함하는 것이 바람직하다. In addition, the ripening step includes adding chopped apples, scorched rice, and seaweed to water and boiling them to prepare a viscous ripening mixture; It is preferable to include the step of adding the odor-free pig's feet to the aging mixture and refrigerating and maturing for 24 to 48 hours.
상기 종물은, 사골육수에 설탕에 절인 매실, 곳감, 생강, 사과, 양파, 대파를 넣고 12~24시간 동안 가열하는 1차 가열단계; 및 상기 사골육수에 황기, 당귀, 산수유, 울금, 구자, 계피, 후추, 정향 및 흑마늘을 넣고 24~48시간 동안 가열하는 2차 가열단계; 통하여 제조될 수 있다. The first heating step is to add candied plums, persimmons, ginger, apples, onions, and green onions to bone broth and heat it for 12 to 24 hours; And a second heating step of adding astragalus, angelica root, Cornus officinalis, turmeric, columbine, cinnamon, pepper, cloves and black garlic to the bone broth and heating it for 24 to 48 hours; It can be manufactured through.
한편, 상기 목적을 달성하기 위하여, 본 발명은 상기 방법에 의하여 제조된 족발을 제공한다. Meanwhile, in order to achieve the above object, the present invention provides pig's feet manufactured by the above method.
본 발명의 방법에 따라 제조된 족발은 천연물들을 이용하여 냄새제거 단계와 숙성 단계를 거치고, 사골 베이스의 종물을 사용하여 가열함으로써, 냄새와 이취를 완벽히 제거하면서도 장기간 보관시에도 쫄깃한 식감과 맛을 유지할 수 있다. Pig's feet manufactured according to the method of the present invention go through odor removal and maturation steps using natural products, and are heated using bone-based products, thereby completely removing odor and off-flavor while maintaining a chewy texture and taste even when stored for a long period of time. You can.
이하, 본 발명의 실시예를 참조하여 본 발명을 상세히 설명한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위해 예시적으로 제시한 것일 뿐, 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가지는 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention. These examples are merely presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .
또한, 달리 정의하지 않는 한, 본 명세서에서 사용되는 모든 기술적 및 과학적 용어는 본 발명이 속하는 기술 분야의 숙련자에 의해 통상적으로 이해되는 바와 동일한 의미를 가지며, 상충되는 경우에는, 정의를 포함하는 본 명세서의 기재가 우선할 것이다. Additionally, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains, and in case of conflict, this specification including definitions The description will take precedence.
본 발명의 족발은, 족발을 삶아 냄새를 제거하는 애벌 삶기 단계, 상기 냄새가 제거된 족발을 숙성하는 숙성 단계 및 상기 숙성된 족발을 종물에 투입하고 가열하는 가열 단계를 통하여 제조된다. 이하 각 단계를 자세히 살펴본다. The pig's feet of the present invention are manufactured through a pre-boiling step of boiling the pig's feet to remove the odor, a maturing step of maturing the odor-removed pig's feet, and a heating step of putting the aged pig's feet into the seed and heating it. Below we look at each step in detail.
먼저, 상기 애벌 삶기 단계는, 마늘, 사과 및 은행을 찐 후 다지는 단계, 상기 마늘, 사과 및 은행을 대추 및 말굽버섯 달인 물에 투입하여 애벌 삶기용 혼합액을 제조하는 단계, 상기 혼합액에 족발을 투입한 후 삶는 단계 및 상기 삶아진 족발을 냉수에 넣고 식히는 단계를 포함하는 것이 바람직하다. First, the step of boiling larvae includes steaming and then chopping garlic, apples, and ginkgo nuts, adding the garlic, apples, and ginkgo nuts to jujube and horseshoe mushroom decoction to prepare a mixed solution for boiling larvae, and adding pig's feet to the mixed solution. It is preferable to include a step of boiling and cooling the boiled pig's feet in cold water.
그리고, 상기 숙성 단계는, 물에 다진 사과, 누룽지 및 김을 넣고 끊여 점성이 있는 숙성용 혼합물을 제조하는 단계 및 상기 숙성용 혼합물에 냄세가 제거된 족발을 넣고 24~48시간 동안 냉장 숙성하는 단계를 포함하는 것이 바람직하다. In addition, the ripening step includes adding chopped apples, scorched rice, and seaweed to water to prepare a viscous maturation mixture, and adding pig's feet from which the odor has been removed into the maturation mixture and refrigerating and maturing for 24 to 48 hours. It is desirable to include.
상기 종물은, 사골육수에 설탕에 절인 매실, 곳감, 생강, 사과, 양파, 대파를 넣고 12~24시간 동안 가열하는 1차 가열단계 및 상기 사골육수에 황기, 당귀, 산수유, 울금, 구자, 계피, 후추, 정향 및 흑마늘을 넣고 24~48시간 동안 가열하는 2차 가열단계를 통하여 제조될 수 있다. The first heating step is to add candied plum, persimmon, ginger, apple, onion, and green onion to the bone broth and heat it for 12 to 24 hours, and to the bone broth, add astragalus, angelica root, cornelian cherry, turmeric, columbine, and cinnamon. , pepper, cloves, and black garlic can be added and heated for 24 to 48 hours.
상기 1차 가열단계에 투입되는 천연물들은 단맛과 감칠맛을 더하기 위한 것으로, 단맛의 깊은 맛을 더하고 보존력을 높이기 위하여 벌화분청을 추가로 포함할 수 있다. 상기 벌화분을 가루 형태가 아닌 청 형태로 제조하여 단맛과 점성을 가미하여 사용하는 것이 바람직하며, 구체적으로, 상기 벌화분청은 분쇄한 벌화분, 정백당, 꿀 및 정제수를 3:2~4:1~3:5~7 (벌화분:정백당:꿀:정제수)의 중량비로 혼합하여 벌화분 혼합물을 준비는 단계 및 상기 혼합물을 100~120℃의 온도에서 끊여 청으로 만든 후 식히는 단계를 통하여 제조되는 것이 바람직하다. The natural products added in the first heating step are intended to add sweetness and umami, and may additionally include bee pollen powder to add a deep sweet taste and increase preservation power. It is preferable to prepare the bee pollen in the form of a clear form rather than a powder and use it by adding sweetness and viscosity. Specifically, the bee pollen powder is made by mixing pulverized bee pollen, refined sugar, honey, and purified water in a ratio of 3:2 to 4:1. It is prepared through the steps of preparing a bee pollen mixture by mixing at a weight ratio of ~3:5~7 (bee pollen: refined sugar: honey: purified water) and boiling the mixture at a temperature of 100 to 120 ℃ to make it into blue and then cooling it. It is desirable.
상기 2차 가열단계에 투입되는 당귀, 황기, 산수유, 구자, 후추, 정향 등의 천연물들은 특유의 냄세를 제거하고 천연방부제로서의 역할을 하며, 흑마늘 100중량부에 대하여, 황기 60~100중량부, 당귀 60~100중량부, 산수유 20~50중량부, 울금 20~50중량부, 구자 20~50중량부, 후추 20~50중량부, 정향 5~30중량부를 포함하는 것이 바람직하다. Natural products such as angelica root, astragalus, cornelian cherry, columbine, pepper, and cloves added in the second heating step remove unique odors and serve as natural preservatives. For 100 parts by weight of black garlic, 60 to 100 parts by weight of astragalus, It is preferable to include 60 to 100 parts by weight of angelica, 20 to 50 parts by weight of cornelian cherry, 20 to 50 parts by weight of turmeric, 20 to 50 parts by weight of columbine, 20 to 50 parts by weight of pepper, and 5 to 30 parts by weight of cloves.
또한, 상기 천연물은 초과 5~30 중량부를 추가로 포함할 수 있다. 상기 초과는 생강과에 속하는 열대식물인 초두구의 열매를 말린 것으로서 냄새를 제거할 뿐만 아니라 감칠맛을 높이는 역할을 한다. Additionally, the natural product may additionally contain 5 to 30 parts by weight in excess. The above extract is made from the dried fruit of Chodugu, a tropical plant belonging to the ginger family, and serves not only to remove odor but also to enhance the savory taste.
이하, 구체적인 제조예 및 실시예를 통하여 본 발명의 구성 및 그에 따른 효과를 보다 상세히 설명하고자 한다. 그러나, 본 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것이며, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific manufacturing examples and examples. However, these examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.
(실시예) (Example)
1) 찐 후 다진 마늘, 사과 및 은행을 대추 및 말굽버섯 달인 물에 투입하여 애벌 삶기용 혼합액을 제조하였다. 상기 혼합액에 족발을 투입한 후 1시간 동안 삶은 후 꺼내 냉수에 넣고 식혔다. 1) After steaming, chopped garlic, apples, and ginkgo nuts were added to jujube and horseshoe mushroom decoction water to prepare a mixed solution for boiling larvae. Pig's feet were added to the mixed solution, boiled for 1 hour, then taken out, placed in cold water, and cooled.
2) 물에 다진 사과, 누룽지 및 김을 넣고 끊여 점성이 있는 숙성용 혼합물을 제조하였다. 상기 숙성용 혼합물에 냄세가 제거된 족발을 넣고 24시간 동안 냉장 숙성하였다. 2) Chopped apples, scorched rice, and seaweed were added to water and boiled to prepare a viscous ripening mixture. Pig's feet from which the odor was removed were added to the aging mixture and refrigerated for 24 hours.
3) 사골육수에 설탕에 절인 매실, 곳감, 생강, 사과, 양파, 대파를 넣고 24시간 동안 가열하는 1차 가열한 후, 다시 황기, 당귀, 산수유, 울금, 구자, 계피, 후추, 정향 및 흑마늘을 넣고 48시간 동안 가열하여 종물을 제조하였다. 3) Add candied plums, persimmons, ginger, apples, onions, and green onions to the bone broth and heat for 24 hours, then add astragalus, angelica root, Cornus officinalis, turmeric, columbine, cinnamon, pepper, cloves, and black garlic. was added and heated for 48 hours to prepare a seed.
4) 제조된 종물에 냉장 숙성한 족발을 넣고 뒤집어주면서 2시간 30분 동안 끓이되, 족발은 항상 종물에 잠기도록 해주었다. 잘 익은 족발은 꺼내어 김이 빠지도록 식힌 후 잘게 썰어주었다. 4) Put the refrigerated aged pig's feet into the prepared stock and boil for 2 hours and 30 minutes while turning over, making sure that the pig's feet are always submerged in the stock. I took out the well-cooked pig's trotters, let them cool down to let the steam out, and then cut them into small pieces.
본 발명은 상기에서 언급한 바와 같이 바람직한 실시예와 관련하여 설명되었으나, 발명의 기술적 사상은 이에 한정하거나 제한되지 않고, 당업자에 의해 변형되어 다양하게 실시될 수 있음은 물론이다. Although the present invention has been described in relation to the preferred embodiment as mentioned above, the technical idea of the invention is not limited or restricted thereto, and of course, it can be modified and implemented in various ways by those skilled in the art.
Claims (5)
상기 냄새가 제거된 족발을 숙성하는 숙성 단계; 및
상기 숙성된 족발을 종물에 투입하고 가열하는 가열 단계;
를 포함하는 보관성이 향상된 돼지 족발의 제조방법. Boiling the pig's feet to remove the odor;
A maturation step of maturing the pig's feet from which the odor has been removed; and
A heating step of adding the aged pig's feet to the seed and heating it;
A method for manufacturing pig trotters with improved storage, including.
마늘, 사과 및 은행을 찐 후 다지는 단계;
상기 마늘, 사과 및 은행을 대추 및 말굽버섯 달인 물에 투입하여 애벌 삶기용 혼합액을 제조하는 단계;
상기 혼합액에 족발을 투입한 후 삶는 단계; 및
상기 삶아진 족발을 냉수에 넣고 식히는 단계;
를 포함하는 것을 특징으로 하는 보관성이 향상된 돼지 족발의 제조방법. The method of claim 1, wherein the step of boiling the larvae is,
Steaming and chopping garlic, apples and ginkgo nuts;
Preparing a mixed solution for boiling larvae by adding the garlic, apple, and ginkgo to jujube and horseshoe mushroom decoction water;
Boiling the pig's feet after adding them to the mixed solution; and
Putting the boiled pig's feet in cold water and cooling them;
A method for manufacturing pig trotters with improved storage properties, comprising:
물에 다진 사과, 누룽지 및 김을 넣고 끊여 점성이 있는 숙성용 혼합물을 제조하는 단계;
상기 숙성용 혼합물에 냄세가 제거된 족발을 넣고 24~48시간 동안 냉장 숙성하는 단계;를 포함하는 것을 특징으로 하는 보관성이 향상된 돼지 족발의 제조방법. The method of claim 1, wherein the ripening step is,
Adding chopped apples, scorched rice, and seaweed to water and boiling them to prepare a viscous ripening mixture;
A method for producing pig's trotters with improved storage, comprising adding the odor-free pig's trotters to the aging mixture and refrigerating them for 24 to 48 hours.
사골육수에 설탕에 절인 매실, 곳감, 생강, 사과, 양파, 대파를 넣고 12~24시간 동안 가열하는 1차 가열단계; 및
상기 사골육수에 황기, 당귀, 산수유, 울금, 구자, 계피, 후추, 정향 및 흑마늘을 넣고 24~48시간 동안 가열하는 2차 가열단계;
통하여 제조되는 것을 특징으로 하는 보관성이 향상된 돼지 족발의 제조방법. The method of claim 1, wherein the seed is:
A first heating step in which candied plums, persimmons, ginger, apples, onions, and green onions are added to bone broth and heated for 12 to 24 hours; and
A second heating step of adding astragalus, angelica root, Cornus officinalis, turmeric, columbine, cinnamon, pepper, cloves, and black garlic to the bone broth and heating it for 24 to 48 hours;
A method for manufacturing pig trotters with improved storage properties, characterized in that they are manufactured through.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101329821B1 (en) | 2011-12-10 | 2013-11-19 | 박창하 | Method manufacture of pork hocks using Sang Hwang mushroom |
| KR101550246B1 (en) | 2014-12-08 | 2015-09-07 | (주)아이비스글로벌 | Manufacturing method of pork hock containing puerh tea leaves and pork hock by using the same |
-
2022
- 2022-07-08 KR KR1020220084348A patent/KR20240007447A/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101329821B1 (en) | 2011-12-10 | 2013-11-19 | 박창하 | Method manufacture of pork hocks using Sang Hwang mushroom |
| KR101550246B1 (en) | 2014-12-08 | 2015-09-07 | (주)아이비스글로벌 | Manufacturing method of pork hock containing puerh tea leaves and pork hock by using the same |
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