KR101333302B1 - Method for preparing of fried boiled-meat and fried boiled-meat prepared by the same - Google Patents
Method for preparing of fried boiled-meat and fried boiled-meat prepared by the same Download PDFInfo
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- KR101333302B1 KR101333302B1 KR1020120092333A KR20120092333A KR101333302B1 KR 101333302 B1 KR101333302 B1 KR 101333302B1 KR 1020120092333 A KR1020120092333 A KR 1020120092333A KR 20120092333 A KR20120092333 A KR 20120092333A KR 101333302 B1 KR101333302 B1 KR 101333302B1
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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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 고기 특유의 이취를 억제하여 맛과 향을 개선시키며 튀긴 고기의 식감을 개선시킴으로써 전체적인 기호도를 개선시킴과 동시에 별도의 보존제의 첨가 없이도 장기간 보관이 가능한 수육 튀김의 제조 방법 및 상기 방법에 의하여 제조된 수육 튀김에 관한 것이다.
The present invention improves the taste and aroma by suppressing the unique smell of meat and improves the texture of the fried meat and at the same time improves the overall preference and at the same time can be stored for a long time without the addition of a preservative, It relates to the prepared beef fry.
튀김이란, 생선이나 고기, 야채 따위를 밀가루에 묻혀서 기름에 튀긴 음식을 말하는데, 일반적으로 고기를 튀긴 음식은 시중에서 많이 유통되고 있다.Fried food refers to foods fried in oil by immersing fish, meat, and vegetables in flour. In general, fried foods are widely distributed in the market.
대표적인 고기 튀김은 후라이드 치킨인 닭고기 튀김, 돈까스, 돼지고기 튀김 또는 닭강정 등이 널리 유통되고 있으며, 핫바나 꼬치 형식의 튀김이 간식이나 간단한 식사 대용으로 선호되고 있다.Typical fried chicken is fried chicken such as fried chicken, pork cutlet, fried pork or chicken gangjeong, and hot bar or skewer type fried food is preferred as snack or snack.
예를 들어, 튀김 닭은 시중에서 많이 유통되고 있으나, 이는 닭 전문업소에서 양념 도포 과정을 거친 후에 기름에 튀겨내는 식에 의한 공정을 거쳐 완성되었다. 그러나, 최근에는 식품에 대한 소비자의 기호도가 제품의 양이나 가격에 구애받지 않고, 맛이나 청결 등의 품질적인 면과 편의성을 추구하는 경향으로 변화하는 추세이고, 이를 충족시키려는 목적으로 튀김 닭 고기를 제조하는 업체에서는 위생적인 면에 치중하는 한편, 맛의 차별화를 기하는 노력을 하고 있으나, 이러한 튀김 닭고기 제품은 많은 업소가 각각의 고유 브랜드를 유지하기 위하여 제조 방법을 달리하거나 부재료를 독특하게 첨가함으로써, 튀김 닭고기 본래의 맛을 유지해 주지 못하거나 소비자의 기호를 충분히 만족시키지 못하는 문제점이 있었다.For example, fried chicken is widely distributed in the market, but this was completed by a process of frying in oil after seasoning at a chicken restaurant. However, in recent years, consumers' preference for food is changing regardless of the quantity or price of products, and tends to pursue quality aspects and conveniences such as taste and cleanliness. While manufacturers focus on hygienic aspects and try to differentiate tastes, these fried chicken products have different manufacturing methods or uniquely added ingredients to maintain their own brand. Fried chicken did not maintain the original taste or there was a problem that does not fully satisfy the taste of consumers.
또한, 돼지고기 튀김인 돈까스는 1970년대 중반 레스토랑에서 선보이기 시작한 후, 일반인에게까지 보급되었고, 1990년대 초반부터는 냉동 식품이나 패밀리 레스토랑의 출현으로 현재에는 누구나 즐겨 먹을 수 있는 기호 식품이 되었다.In addition, pork cutlet, pork chops, was introduced to restaurants in the mid-1970s and spread to the general public, and since the early 1990s, frozen foods and family restaurants have become a favorite food that anyone can enjoy.
돈까스의 주원료인 돼지고기는 성장과 활동에 필요한 필수 아미노산이 골고루 들어 있어 떨어진 기력을 보하고 피로 회복을 도우며, 비타민 B1이 풍부한 단백질원이다. 그리고, 돼지고기에 함유되어 있는 비타민 B1은 인체의 말초신경의 정상적인 기능에 필요하며, 비타민 B1이 결핍 시에는 정신 장애, 심장 장애, 순환계 장애가 발생될 수 있다.Pork cutlet, the main ingredient of pork cutlet, contains all of the essential amino acids needed for growth and activity, providing energy and helping to recover from fatigue, and is a rich source of vitamin B1. And, vitamin B1 contained in pork is necessary for the normal function of the peripheral nerves of the human body, when vitamin B1 deficiency can cause mental disorders, heart disorders, circulatory disorders.
이와 같이 직장인 또는 아이들의 간편한 식사 또는 간식으로서 다양한 음식들이 선보이고 있는 실정에서 본 발명자는 맛과 향 그리고 식감이 개선된 고기 튀김의 필요성을 인식하였다.As such, the present inventors have recognized the necessity of meat frying with improved taste, aroma, and texture in a situation in which various foods are presented as simple meals or snacks for office workers or children.
한편, 관련하여 대한민국 등록특허 제10-0398938호에서는 돈까스용 주원료인 돼지고기를 알맞는 크기로 절단하여 준비하는 단계와 상기 절단된 돼지고기에 밑간을 하는 단계와 단백질, 지방 분해 성분을 함유하는 식물성 식품으로서 김치, 파인애플, 파 무침 또는 이들 혼합물 중에서 선택되는 돈까스용 부원료를 상기 돼지고기에 첨가한 후, 일정 시간 연육 공정을 거치는 단계와 상기 연육 공정을 거친 돈까스용 원료의 표면에 튀김옷을 도포하는 단계와 상기 튀김옷이 도포된 돈까스용 원료를 고온의 기름으로 튀기는 단계를 포함하는 기능성 돈까스의 제조 방법에 대해서 개시하고 있다.
On the other hand, in relation to the Republic of Korea Patent No. 10-0398938 related to the step of preparing the pork cutlet pork cutlet to a suitable size and the step of making the base of the cut pork and protein, lipolytic components After adding a side ingredient for pork cutlet selected from kimchi, pineapple, green onions, or a mixture thereof as the food to the pork, the step of applying a frying cloth on the surface of the raw material for pork cutlet after the predetermined time step and the meat step And it discloses a method for producing a functional pork cutlet comprising the step of frying the raw material for pork cutlet coated with the frying cloth with a high temperature oil.
본 발명자들은 제품의 보존성과 안정성이 우수하고 제조 및 섭취의 용이성이 부가된 수육 튀김을 개발하고자 노력하였다. 그 결과, 생고기를 삶아서 수육을 제조하고, 이를 튀긴 후 본 발명의 특유 소스를 이용하여 수육 튀김을 제조한 결과, 고기의 식감이 개선되고, 고기 특유의 이취가 억제되어 맛 및 향이 개선되어 전체적인 기호도가 크게 개선될 뿐만 아니라 별도의 보존제의 첨가 없이도 장기간 보관이 가능한 효과를 확인함으로써 본 발명을 완성하게 되었다.The present inventors endeavored to develop a deep-fried beef fry with excellent preservation and stability of the product and added ease of manufacture and ingestion. As a result, boiled raw meat to produce a meat, and after frying it to produce a meat frying using the unique sauce of the present invention, the texture of the meat is improved, the smell of the meat is suppressed, the taste and aroma are improved to improve the overall taste Not only is greatly improved, but the present invention was completed by confirming the long-term storage effect without the addition of a separate preservative.
따라서, 본 발명의 목적은 수육 튀김의 제조 방법 및 이로부터 제조된 수육 튀김을 제공하고자 하는 것이다.Accordingly, it is an object of the present invention to provide a method for producing a fried beef and a fried pork prepared therefrom.
본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명 및 청구범위에 의해 보다 명확하게 된다.
Other objects and advantages of the present invention will become apparent from the following detailed description and claims.
본 발명은 상기와 같은 과제를 해결하기 위하여, 다음의 단계를 포함하는 수육 튀김의 제조 방법을 제공한다:The present invention, in order to solve the above problems, provides a method of producing a fried meat comprising the following steps:
(a) 고기를 물에 침지하여 90-100℃의 온도에서 30-45분 동안 삶아 수육으로 제조하는 단계;(a) immersing the meat in water to boil for 30-45 minutes at a temperature of 90-100 ℃ to produce a meat;
(b) 계란을 풀고 이에 계란 100 중량부에 대하여 녹말가루 20-40 중량부 및 메밀가루 10-30 중량부를 첨가하고 혼합하여 튀김용 반죽을 준비하는 단계;(b) dissolving the eggs and adding 20-40 parts by weight of starch powder and 10-30 parts by weight of buckwheat powder to 100 parts by weight of the eggs and mixing them to prepare a batter for frying;
(c) 상기 단계 (b)의 튀김용 반죽에 상기 단계 (a)의 수육을 침지하여 두께 2-3 cm로 도포하는 단계;(c) immersing the meat of step (a) in the frying dough of step (b) and applying a thickness of 2-3 cm;
(d) 상기 단계 (c)의 결과물에 빵가루를 0.3-0.5 cm로 도포하는 단계;(d) applying breadcrumbs 0.3-0.5 cm to the product of step (c);
(e) 상기 단계 (d)의 결과물을 150-180℃의 식용유에서 20-30초 동안 튀기는 단계; 및 (e) frying the resultant of step (d) in cooking oil at 150-180 ° C. for 20-30 seconds; And
(f) 상기 단계 (e)의 결과물에 소스를 바르는 단계.(f) applying a sauce to the product of step (e).
상기 고기는 소고기, 돼지고기, 닭고기 및 오리고기로 구성된 군으로부터 선택되는 것이 바람직하다.The meat is preferably selected from the group consisting of beef, pork, chicken and duck meat.
상기 단계 (a)의 수육 제조 단계에서 녹차잎, 계피, 대파, 월계수, 커피, 된장, 마늘, 생강 및 쑥으로 이루어지는 군으로부터 선택된 1종 이상의 첨가물을 상기 고기와 함께 물에 침지하는 것이 바람직하다.It is preferable to immerse the water together with the meat in at least one additive selected from the group consisting of green tea leaves, cinnamon, green onions, laurel, coffee, miso, garlic, ginger, and wormwood in the step (a).
상기 첨가물에는 아보카도 열매를 더 포함할 수 있다.The additive may further include avocado fruit.
또한, 본 발명은 본 발명의 수육 튀김 제조 방법에 의하여 제조되는 것을 특징으로 하는 수육 튀김을 제공한다.
In addition, the present invention provides a fried chicken meat, characterized in that produced by the method of manufacturing the fried chicken meat of the present invention.
본 발명의 특징 및 이점을 요약하면 다음과 같다:The features and advantages of the present invention are summarized as follows:
(ⅰ) 본 발명은 생고기를 1차적으로 삶아 수육을 제조하고, 이를 짧은 시간에 튀겨 낸 수육 튀김의 제조 방법에 관한 것이다.(Iii) The present invention relates to a method for producing a frying meat, in which raw meat is first boiled to produce succulent meat, which is fried in a short time.
(ⅱ) 본 발명의 방법으로 제조된 수육 튀김은 고기의 기름기를 제거하고 부드러운 식감을 개선시켰다.(Ii) The fried fish meat prepared by the method of the present invention removed the fat of the meat and improved the soft texture.
(ⅲ) 또한, 고기 특유의 이취를 억제시켜 맛과 향이 개선되어 전체적인 기호도를 크게 개선시켰다.(Ⅲ) In addition, the taste and aroma were improved by suppressing the off-flavor characteristic of meat, which greatly improved the overall preference.
(ⅳ) 또한, 별도의 보존제의 처리 없이도 상당 기간 변질을 방지할 수 있다.(Iii) Moreover, deterioration can be prevented for a considerable period of time without the treatment of a separate preservative.
(ⅴ) 한편, 본 발명의 수육 튀김은 시중에 유통되는 핫바나 꼬치 형식으로 제조될 수 있어 간편한 간식으로 섭취할 수 있다.
(Ⅴ) Meanwhile, the fried fish meat of the present invention can be prepared in the form of hot bar or skewers on the market, and can be consumed as a simple snack.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자들은 종래의 고기 튀김이 갖는 이취 등의 기호도 및 보존성을 개선시키기 위하여 예의 노력한 결과 별도의 화학적 보존제의 처리 없이도 보존성이 우수하고 전체적인 기호도가 향상된 수육 튀김의 제조법을 완성하기에 이르렀다.The inventors of the present invention intensively tried to improve the palatability and preservation of off-flavor and the like of the conventional meat fry, and thus, completed the manufacturing method of the deep-fried meat fry with excellent preservation and improved overall palatability without treatment of a separate chemical preservative.
따라서, 본 발명은 다음의 단계를 포함하는 수육 튀김의 제조 방법을 제공한다:Accordingly, the present invention provides a method for preparing a fried beef meat comprising the following steps:
(a) 고기를 물에 침지하여 90-100℃의 온도에서 30-45분 동안 삶아 수육으로 제조하는 단계;(a) immersing the meat in water to boil for 30-45 minutes at a temperature of 90-100 ℃ to produce a meat;
(b) 계란을 풀고 이에 계란 100 중량부에 대하여 녹말가루 20-40 중량부 및 메밀가루 10-30 중량부를 첨가하고 혼합하여 튀김용 반죽을 준비하는 단계;(b) dissolving the eggs and adding 20-40 parts by weight of starch powder and 10-30 parts by weight of buckwheat powder to 100 parts by weight of the eggs and mixing them to prepare a batter for frying;
(c) 상기 단계 (b)의 튀김용 반죽에 상기 단계 (a)의 수육을 침지하여 두께 2-3 cm로 도포하는 단계;(c) immersing the meat of step (a) in the frying dough of step (b) and applying a thickness of 2-3 cm;
(d) 상기 단계 (c)의 결과물에 빵가루를 0.3-0.5 cm로 도포하는 단계;(d) applying breadcrumbs 0.3-0.5 cm to the product of step (c);
(e) 상기 단계 (d)의 결과물을 150-180℃의 식용유에서 20-30초 동안 튀기는 단계; 및 (e) frying the resultant of step (d) in cooking oil at 150-180 ° C. for 20-30 seconds; And
(f) 상기 단계 (e)의 결과물에 소스를 바르는 단계.(f) applying a sauce to the product of step (e).
상기 고기는 특별히 한정되지는 않으나, 일반적으로 소고기, 돼지고기, 닭고기 및 오리고기로 구성된 군으로부터 선택되는 것이 바람직하다.The meat is not particularly limited, but is generally selected from the group consisting of beef, pork, chicken and duck.
본 발명의 발명자들은 수육을 제조하는 과정에서 고기의 이취를 효과적으로 제거하기 위한 수단을 연구하던 중 다음과 같은 재료들을 혼합 사용하는 것이 가장 효과적인 이취 제거 방법이 될 수 있음을 확인하였다.The inventors of the present invention, while studying the means for effectively removing the off-flavor of meat in the process of manufacturing the meat, it was confirmed that the most effective off-flavor removal method using the following materials mixed.
따라서, 상기 단계 (a)의 수육 제조 단계에서는 녹차잎, 계피, 대파, 월수, 커피, 된장, 마늘, 생강 및 쑥으로 이루어지는 군으로부터 선택된 1종 이상의 첨가물을 상기 고기와 함께 물에 침지하여 고기를 삶는 것이 바람직하다.Accordingly, in the step (a) of the meat production step, the meat is immersed in water with one or more additives selected from the group consisting of green tea leaves, cinnamon, leeks, walnuts, coffee, miso, garlic, ginger, and wormwood with water. It is desirable to boil.
또한, 본 발명의 발명자들은 수육은 보관상 쉽게 변질되어 유통 과정에 어려움을 겪는 것에 착안하여, 별도의 화학적 보존제의 첨가 없이도 오랜 기간 동안 수육의 변질을 막을 수 있는 방법을 연구하던 중 수육을 제조하는 과정에서 아보카도 열매를 첨가하여 고기를 삶을 경우 수육의 보존성을 향상시킬 수 있음을 확인하였다.In addition, the inventors of the present invention pay attention to the fact that the meat is easily deteriorated in storage, and thus the distribution process is difficult, so that the meat is produced while studying a method for preventing the deterioration of the meat for a long time without the addition of a separate chemical preservative. In the process, boiled meat by adding avocado fruit was found to improve the preservation of the meat.
따라서, 본 발명의 상기 단계 (a)에는 상기 첨가물들 이외에 아보카도 열매를 더 투입하여 고기를 삶는 것이 바람직하다.Therefore, in the step (a) of the present invention, it is preferable to add the avocado fruit in addition to the additives to boil the meat.
이와 같은 제조 방법에 의하여 본 발명의 수육 튀김을 제조할 수 있으며, 본 발명은 본 발명의 제조 방법에 따라 제조된 것을 특징으로 하는 수육 튀김을 제공한다.The meat frying of the present invention can be manufactured by such a manufacturing method, and the present invention provides a frying of meat, characterized in that manufactured according to the manufacturing method of the present invention.
상기 수육 튀김은 음식점 등에서 요리로 제공되거나, 혹은 시중에 유통되는 핫바나 꼬치 형식 등으로 제조될 수 있다.The meat frying may be provided as a dish in a restaurant or the like, or may be manufactured in a hot bar or skewer type distributed on the market.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어서 자명할 것이다. Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.
[[ 실시예Example ]]
제조예Manufacturing example 1: 수육을 이용한 돼지고기 튀김의 제조 1: Preparation of Pork Fried Meat Using Meat
수육용 용기에 물을 3 L 채우고 가열하여 끓였다. 그리고, 돼지고기 등심을 약 가로 5 cm x 세로 8 cm x 높이(두께) 3 cm로 자른 1 kg의 돼지고기 등심을 용기에 넣고, 90-100℃의 물의 온도를 유지하면서 30-45분 동안 삶아 수육을 준비하였다. 그리고, 믹서기에 계란을 풀어 300 g을 준비하고 녹말가루와 메밀가루 90 g 및 60 g을 첨가한 다음 혼합하여 튀김용 반죽을 준비하였다. 그리고, 상기 반죽을 반죽 용기에 부었다. 그리고, 상기 준비한 수육에 끝 말단이 날카로운 나무 막대를 꽂아 준비한 다음 상기 반죽 용기에 침지하고 회전하여 수육 표면에 약 두께 2-3 cm로 튀김옷을 입혔다. 그리고, 상기 튀김옷을 입힌 수육에 빵가루를 0.3-0.5 cm로 도포하고 150-180℃의 식용유에서 20-30초 동안 튀겨 내어 돼지고기 튀김을 준비하였다. 그리고, 아래 표 1의 조성으로 소스를 준비하고 소스를 상기 돼지고기 튀김에 중량비 5:1(돼지고기 튀김 : 소스)로 발라 제조하였다. 고추장 소스, 갈비용 소스 및 불고기용 소스에 각각 바른 돼지고기 튀김을 각각 실시예 1 내지 3으로 이용하였다.The water container was filled with 3 L of water and heated to boil. Then, put 1 kg of pork fillet cut into pork 5 cm x 8 cm x 3 cm in height into a container, and boil for 30-45 minutes while maintaining the water temperature of 90-100 ℃. The training was prepared. Then, 300 g of eggs were prepared in a blender, and 90 g and 60 g of starch powder and buckwheat flour were added, followed by mixing to prepare a batter for frying. Then, the dough was poured into a dough container. And, prepared by inserting a sharp wooden bar with the end of the prepared meat, and then immersed in the dough container and rotated to coat a frying cloth with a thickness of about 2-3 cm on the surface of the meat. Then, bread flour was applied to the frying cloth coated with 0.3-0.5 cm and fried in cooking oil at 150-180 ° C. for 20-30 seconds to prepare pork fry. Then, to prepare a sauce with the composition of Table 1 below, the sauce was prepared by applying a weight ratio of 5: 1 (fried pork: sauce) to the fried pork. Pork fry applied to gochujang sauce, galbi sauce and bulgogi sauce were used in Examples 1 to 3, respectively.
제조예Manufacturing example 2: 수육을 이용한 돼지고기 튀김의 제조 2: Preparation of Pork Fried Meat
상기 제조예 1과 동일한 방법으로 돼지고기 튀김을 제조하되, 수육 제조 과정에서 녹차잎, 계피, 대파, 월계수, 커피, 된장, 마늘, 생강, 쑥을 첨가한 물에 돼지고기를 삶았다. 준비한 수육에 상기 표 1의 고추장 소스, 갈비용 소스 및 불고기용 소스에 각각 바른 돼지고기 튀김을 각각 실시예 4 내지 6으로 이용하였다.Prepared pork fry in the same manner as in Preparation Example 1, the pork was boiled in water added with green tea leaves, cinnamon, green onions, bay laurel, coffee, miso, garlic, ginger, mugwort in the process of manufacturing the meat. Pork fry applied to each of the prepared gochujang sauce, galbi sauce and bulgogi sauce of Table 1 were used in Examples 4 to 6, respectively.
제조예Manufacturing example 3: 수육을 이용한 돼지고기 튀김의 제조 3: Preparation of Pork Fried Meat
상기 제조예 2와 동일한 방법으로 돼지고기 튀김을 제조하되, 수육 제조 과정에서 아보카도 열매를 더 첨가한 물에 돼지고기를 삶았다. 준비한 수육에 상기 표 1의 고추장 소스, 갈비용 소스 및 불고기용 소스에 각각 바른 돼지고기 튀김을 각각 실시예 7 내지 9로 이용하였다.Pork fry was prepared in the same manner as in Preparation Example 2, but the pork was boiled in water to which the avocado fruit was further added during the preparation of the meat. Pork fry applied to the prepared gochujang sauce, gochujang sauce and bulgogi sauce of Table 1 were used in Examples 7 to 9, respectively.
비교예Comparative Example 1-3: 돼지고기 튀김의 제조 1-3: Preparation of Pork Fried
상기 제조예 1과 동일한 방법으로 제조하되, 돼지고기를 수육으로 준비하지 않고 생고기를 이용하여 돼지고기 튀김을 준비하였다. 다만, 150-180℃의 식용유에서 2-3분 동안 튀겨 내어 돼지고기 튀김을 준비하였다. 그리고, 이렇게 준비된 돼지고기 튀김을 상기 표 1의 고추장 소스, 갈비용 소스 및 불고기용 소스에 각각 바른 돼지고기 튀김을 각각 비교예 1 내지 3으로 이용하였다.Prepared in the same manner as in Preparation Example 1, but prepared pork fritter using raw meat without preparing pork meat. However, fried fried food for 2-3 minutes in 150-180 ℃ cooking oil to prepare a fried pork. And, the prepared pork fry in the red pepper paste sauce, galbi sauce and bulgogi sauce of Table 1, respectively, was used as Comparative Examples 1 to 3 respectively.
실험예Experimental Example 1: 돼지고기 튀김의 관능 검사 1: Sensory test of pork fry
상기 실시예 1 내지 9 및 비교예 1 내지 3의 돼지고기 튀김의 관능 변화를 조사하였다. 관능 검사는 식감, 맛, 향 그리고 전체적인 기호도에 대하여 조사하였다.The sensory changes of pork fry of Examples 1 to 9 and Comparative Examples 1 to 3 were investigated. Sensory evaluation was conducted to examine texture, taste, aroma and overall palatability.
관능 평가에 사용한 모든 시료의 온도는 조리 후 상온이 되도록 준비하였고, 돼지고기 튀김 50 g을 입 안에 넣고 10번 치아로 씹어 구강 표피를 골고루 자극한 후 뱉어내며, 한 시료의 평가를 마칠 때마다 물로 입안을 세척하고 10분이 경과된 후 다음 시료를 평가하였다. 관능 평가 요원은 기본 맛과 향미 평가에 대해 훈련 된 패널 10명으로 구성되었으며, 식감, 맛, 향 및 전체적인 기호도가 매우 우수한 경우를 9점, 식감, 맛, 향 및 전체적인 기호도가 매우 우수하지 않은 경우를 1점으로 하여 우수한 순에서 순차적으로 감소하는 것으로 평가하였고, 관능 평가의 평균값(평균값은 소수점 첫째 자리에서 반올림하였다)은 아래 표 2에 정리하였다.The temperature of all samples used for sensory evaluation was prepared to be at room temperature after cooking, and 50 g of pork fry was put in the mouth, chewed with 10 teeth, evenly stimulated the oral epidermis, and spit out. After 10 minutes of washing the mouth, the next sample was evaluated. The sensory evaluation staff consisted of 10 panelists trained on basic taste and flavor evaluation, with 9 points for very good texture, taste, aroma and overall taste, and a very poor taste, taste, aroma and overall taste. Was evaluated as decreasing in order from excellent to 1 point, the average value of the sensory evaluation (average value rounded to the first decimal place) is summarized in Table 2 below.
상기 표 2에서 볼 수 있듯이, 실시예 1 내지 9의 돼지고기 튀김은 비교예 1 내지 3에 비해서 식감, 맛 및 향이 우수하며 전체적인 기호도가 우수함을 확인할 수 있었다. 이는 생고기를 튀긴 경우보다 돼지고기를 수육 처리하고 보다 빠른 시간에 튀겨 내는 공정을 통해 돼지고기의 식감이 부드러워지고 돼지고기 고유의 이취가 억제됨으로 인해 식감, 맛 및 향 그리고 이를 통한 전체적인 기호도가 개선되었다고 판단된다.As can be seen in Table 2, the pork fry of Examples 1 to 9 was confirmed that the texture, taste and aroma better than the Comparative Examples 1 to 3 and the overall preference. This process improves the texture, taste and aroma, and overall palatability of the pork by softening the pork's texture and suppressing the inherent off-flavor of the pork through the process of caring the pork and frying it faster than the raw meat. Judging.
실험예Experimental Example 2: 돼지고기 튀김의 보존성 2: Preservation of Pork Tempura
상기 실시예 1 내지 9 및 비교예 1 내지 3의 돼지고기 튀김의 보존성을 조사하였다. 보존성은 제조된 돼지고기 튀김을 빛이 통하는 상온(25℃)에 두어 기간별로 변질 상태를 확인하고, 그 결과를 아래 표 3에 나타내었다.The preservability of the pork fry of Examples 1 to 9 and Comparative Examples 1 to 3 was investigated. Preservation properties put the prepared pork fry at room temperature (25 ℃) through the light to confirm the altered state by period, the results are shown in Table 3 below.
상기 표 3에 나타난 바와 같이, 생고기와 물로 삶은 수육의 경우 상온에서 급격히 변질되나, 본 발명의 첨가제를 투입하여 수육을 제조한 경우와 본 발명의 첨가제와 아보카도 열매를 함께 투입하여 수육을 제조한 경우에서는 보존성이 향상됨을 확인할 수 있었다.As shown in Table 3, in the case of the meat boiled with raw meat and water is rapidly deteriorated at room temperature, when the meat is prepared by the addition of the additive of the present invention and when the meat is prepared by adding the avocado fruit with the additive of the present invention It was confirmed that the preservation is improved.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당 업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (5)
(a) 고기를 물에 침지하여 90-100℃의 온도에서 30-45분 동안 삶아 수육으로 제조하는 단계;
(b) 계란을 풀고 이에 계란 100 중량부에 대하여 녹말가루 20-40 중량부 및 메밀가루 10-30 중량부를 첨가하고 혼합하여 튀김용 반죽을 준비하는 단계;
(c) 상기 단계 (b)의 튀김용 반죽에 상기 단계 (a)의 수육을 침지하여 두께 2-3 cm로 도포하는 단계;
(d) 상기 단계 (c)의 결과물에 빵가루를 0.3-0.5 cm로 도포하는 단계;
(e) 상기 단계 (d)의 결과물을 150-180℃의 식용유에서 20-30초 동안 튀기는 단계; 및
(f) 상기 단계 (e)의 결과물에 소스를 바르는 단계; 그리고
상기 단계 (f)의 소스는 고추장 소스, 갈비용 소스 또는 불고기용 소스이며, 상기 고추장 소스는 물, 설탕, 간장, 마늘, 양파, 생강, 매실, 후추, 고추장 및 고춧가루를 포함하고, 상기 갈비용 소스는 물, 설탕, 간장, 마늘, 양파, 생강, 매실, 후추, 파이애플 및 캬라멜을 포함하며, 상기 불고기용 소스는 물, 설탕, 간장, 마늘, 양파, 생강, 매실, 후추, 파이애플 및 참기름을 포함하는 것을 특징으로 한다.
A method of making a frying meat, comprising the following steps:
(a) immersing the meat in water to boil for 30-45 minutes at a temperature of 90-100 ℃ to produce a meat;
(b) dissolving the eggs and adding 20-40 parts by weight of starch powder and 10-30 parts by weight of buckwheat powder to 100 parts by weight of the eggs and mixing them to prepare a batter for frying;
(c) immersing the meat of step (a) in the frying dough of step (b) and applying a thickness of 2-3 cm;
(d) applying breadcrumbs 0.3-0.5 cm to the product of step (c);
(e) frying the resultant of step (d) in cooking oil at 150-180 ° C. for 20-30 seconds; And
(f) applying a sauce to the product of step (e); And
The sauce of step (f) is hot pepper paste sauce, galbi sauce or bulgogi sauce, the hot pepper paste sauce includes water, sugar, soy sauce, garlic, onion, ginger, plum, pepper, red pepper paste and red pepper powder, Sauces include water, sugar, soy sauce, garlic, onions, ginger, plums, peppers, pieapples, and caramels; the barbecue sauce includes water, sugar, soy sauce, garlic, onions, ginger, plums, peppers, pieapples, and It is characterized by including sesame oil.
상기 고기는 소고기, 돼지고기, 닭고기 및 오리고기로 구성된 군으로부터 선택되는 것을 특징으로 하는 방법.
The method of claim 1,
Said meat is selected from the group consisting of beef, pork, chicken and duck.
상기 단계 (a)의 수육 제조 단계에서 녹차잎, 계피, 대파, 월계수, 커피, 된장, 마늘, 생강 및 쑥으로 이루어진 첨가물을 상기 고기와 함께 물에 침지하는 것을 특징으로 하는 방법.
The method of claim 1,
In the step (a) of the meat production step, green tea leaves, cinnamon, green onions, laurel, coffee, miso, garlic, ginger, and wormwood, the additives consisting of immersed in water with the meat.
상기 첨가물에는 아보카도 열매를 더 포함하는 것을 특징으로 하는 방법.
The method of claim 3, wherein
The additive method further comprises avocado fruit.
A meat frying prepared by the method of any one of claims 1 to 4.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018124486A3 (en) * | 2016-12-28 | 2018-08-23 | 주식회사 에브릿 | Boiled pork bossam and making method therefor |
| KR101993589B1 (en) * | 2018-11-19 | 2019-06-27 | 주식회사 모음 | Method for manufacturing of fried food with streusel |
| KR20190087062A (en) * | 2018-01-16 | 2019-07-24 | 서대섭 | Processing of bossam and bossam thereby the same that |
| KR102106009B1 (en) * | 2018-12-26 | 2020-04-29 | (주)아셀푸드 | Carnitas and manufacturing method thereof |
| KR20230039033A (en) * | 2021-09-13 | 2023-03-21 | 조민철 | Manufacturing method of pork boiled |
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| KR100500128B1 (en) * | 2003-05-07 | 2005-07-07 | 권종오 | Preparing method of fried rib |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100500128B1 (en) * | 2003-05-07 | 2005-07-07 | 권종오 | Preparing method of fried rib |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018124486A3 (en) * | 2016-12-28 | 2018-08-23 | 주식회사 에브릿 | Boiled pork bossam and making method therefor |
| KR20190087062A (en) * | 2018-01-16 | 2019-07-24 | 서대섭 | Processing of bossam and bossam thereby the same that |
| KR102142966B1 (en) * | 2018-01-16 | 2020-08-10 | 서대섭 | Processing of bossam and bossam thereby the same that |
| KR101993589B1 (en) * | 2018-11-19 | 2019-06-27 | 주식회사 모음 | Method for manufacturing of fried food with streusel |
| KR102106009B1 (en) * | 2018-12-26 | 2020-04-29 | (주)아셀푸드 | Carnitas and manufacturing method thereof |
| KR20230039033A (en) * | 2021-09-13 | 2023-03-21 | 조민철 | Manufacturing method of pork boiled |
| KR102663531B1 (en) * | 2021-09-13 | 2024-05-03 | 김윤미 | Manufacturing method of pork boiled |
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