KR20100102936A - A cooking for a steamed short ribs of a pig and the dressing sauce - Google Patents
A cooking for a steamed short ribs of a pig and the dressing sauce Download PDFInfo
- Publication number
- KR20100102936A KR20100102936A KR1020090021255A KR20090021255A KR20100102936A KR 20100102936 A KR20100102936 A KR 20100102936A KR 1020090021255 A KR1020090021255 A KR 1020090021255A KR 20090021255 A KR20090021255 A KR 20090021255A KR 20100102936 A KR20100102936 A KR 20100102936A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- pork ribs
- onion
- mixing
- sauce
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 238000010411 cooking Methods 0.000 title claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 68
- 241000234282 Allium Species 0.000 claims abstract description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 29
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 241001454694 Clupeiformes Species 0.000 claims abstract description 10
- 235000019513 anchovy Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 3
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 18
- 239000006002 Pepper Substances 0.000 claims description 18
- 241000722363 Piper Species 0.000 claims description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims description 18
- 235000017804 Piper guineense Nutrition 0.000 claims description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 241000220259 Raphanus Species 0.000 claims description 15
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 7
- 240000006108 Allium ampeloprasum Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000015097 nutrients Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000002203 pretreatment Methods 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 244000070406 Malus silvestris Species 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 6
- 235000020083 shōchū Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 5
- 235000021016 apples Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 244000088415 Raphanus sativus Species 0.000 abstract 2
- 241000220225 Malus Species 0.000 abstract 1
- 240000001987 Pyrus communis Species 0.000 abstract 1
- 241000015177 Saccharina japonica Species 0.000 abstract 1
- 235000019997 soju Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 6
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 6
- 230000029087 digestion Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- 229960003080 taurine Drugs 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000147568 Laurus nobilis Species 0.000 description 2
- 235000017858 Laurus nobilis Nutrition 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 208000005156 Dehydration Diseases 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish 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
- A23L23/00—Soups; Sauces; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 매운돼지갈비찜의 제조방법 및 그 양념소스에 관한 것으로, 특히 전복의 영양성분과 풍미를 가짐은 물론 매운맛을 돋워 줄 수 있도록 된 전복의 추출물을 함유하는 매운돼지갈비찜의 제조방법 및 그 양념소스에 관한 것이다.The present invention relates to a method for preparing spicy pork ribs steamed and its seasoning sauce, and in particular, a method for producing spicy pork ribs steamed pork stew containing the extract of abalone so as to have the nutritional flavor and flavor of abalone as well as to enhance the spicy taste. It is about the source.
오늘날 한국인이 즐겨 찾는 대표적인 음식물의 하나로 육류의 갈비부위로 만든 갈비찜이 있으며, 갈비찜 중에 돼지고기의 갈비부위로 만든 돼지갈비찜이 애용되고 있다.Today, one of Korean's favorite foods is ribs made from meat ribs, and pork ribs made from pork ribs are being used habitually.
이와 같은 돼지갈비찜의 주재료인 돼지갈비에는 콜레스테롤 수치를 낮춰주는 불포화 지방산이 풍부하여 성인병 예방에 효과적이며, 철분이 풍부해서 빈혈을 예방하는 것에 효능이 있으나, 특유의 누린내를 가지어 조리할 때에 누린내를 제거하고 풍미를 인가하는 것이 중요하다.Pork chops, the main ingredient of braised pork chops, are rich in unsaturated fatty acids that lower cholesterol levels, and are effective in preventing adult diseases, and are rich in iron, which is effective in preventing anemia. It is important to remove and flavor.
일반적으로 전복은 살아있는 것은 생복(生鰒), 말린 것은 건복(乾鰒) 또는 명포(明鮑)라 하고 익힌 것을 숙포(熟鮑)라 하며, 《동의보감》에서는 석결명이라고 칭한다.In general, abalone is called live abalone (生 鰒), dried one is dried bokbok (乾 鰒) or Myeongpo (明鮑) and cooked what is called sukpo (Mature 鮑).
그리고 보신용이나 약재로 많이 쓰이는 고급식품으로 타우린 성분이 많이 있어 간의 해독작용과 당뇨 등에 도움을 주며, 단백질 및 무기질 등의 영양소는 체내 흡수율이 좋아 임산부나 환자의 원기 회복에 효과가 있다고 알려져 있다. 죽이나 찜, 전, 조림 등으로 다양하게 활용한다.Also, it is a high-quality food that is widely used as bosinyong or medicinal herbs, and it has many taurine components, which help liver detoxification and diabetes. Porridge, steamed, jeon, boiled in a variety of uses.
또한 껍데기는 잘 말린 후 빻아 약재로 사용한다.Also, the shells are well dried and ground to use as medicine.
본 발명은 돼지고기가 가지는 특유의 누린내를 제거하고 음식의 맛을 조정하여 식욕을 촉진시킴과 동시에 소화를 돕는 매운맛과 타우린을 비롯한 각종 영양성분을 갖는 전복 특유의 맛을 첨가하여. 높은 영양가는 물론 돼지고기 특유의 육질감을 얻을 수 있는 매운돼지갈비찜을 제공하는 것에 그 목적이 있다.The present invention removes the peculiar smell of pork and adjusts the taste of food to promote appetite, and at the same time adds the peculiar flavor of abalone having various nutrients including spicy and taurine to aid digestion. Its purpose is to provide spicy pork ribs steamed with high nutritional value as well as the unique meat quality of pork.
또한 매운돼지갈비찜을 제조하는 것에 있어, 맛의 풍미를 제대로 돋워 줄 수 있는 양념소스를 제공하여 돼지갈비의 질감에 어울리는 맵고 전복이 가지는 특유의 향내를 풍기는 다채로운 맛을 가질 수 있도록 하는 것에 또 다른 목적이 있다.In addition, in the manufacture of steamed pork ribs, another purpose is to provide a spice sauce that can enhance the flavor of flavors so that it can have a variety of flavors that are spicy and abalone unique to the texture of pork ribs. There is this.
상기와 같은 본 발명의 목적을 달성하기 위한 본 발명의 전복의 추출물을 함유하는 매운돼지갈비찜의 제조방법은 돼지갈비를 선별하여 세척과 핏물을 제거하는 전처리 단계와, 상기 전처리단계를 통해 전 처리된 돼지갈비에 양념소스를 혼합하고 숙성하는 숙성단계와, 상기 숙성단계를 통해 숙성된 돼지갈비를 찌어 조리하는 조리공정을 가지는 돼지갈비찜의 제조방법에 있어서; 상기 숙성단계에 적용되는 양 념소스는 배, 사과, 양파 무, 마늘, 생강들을 분쇄기로 믹싱(Mixing)하여 분쇄물을 얻는 믹싱단계와; 전복껍데기, 다시마, 파뿌리, 멸치, 양파, 대파, 청양고추, 청양고추씨, 무를 100℃의 용수에 넣고 50∼60분간 가열하여 용수에 상기 첨가된 전복껍데기, 다시마, 파뿌리, 멸치, 양파, 대파, 청양고추, 청양고추씨, 무가 함유하는 영양성분이 용해된 육수를 조제하는 육수조제단계와; 상기 육수제조단계를 통해 조제된 육수에 상기 믹싱단계를 통해 조제된 분쇄물과 물엿, 간장, 미림(음식물 조리용 술), 소주를 혼합용기에 넣고 혼합하여 양념소스를 조제하는 혼합단계를 통해 얻어지는 것을 특징으로 하는 것을 특징으로 하고 있다.Method for producing a spicy pork ribs steaming containing the extract of the abalone of the present invention for achieving the object of the present invention as described above is a pre-treatment step of screening the pork ribs to remove the wash and blood, and pre-treatment through the pre-treatment step In the method of producing pork ribs steamed pork ribs with a ripening step of mixing and ripening seasoning, and the cooking process of steaming the pork ribs aged through the aging step; Seasoning sauce applied to the aging step is a mixing step of obtaining pulverized by mixing (Mixing) a pear, apple, onion radish, garlic, ginger with a grinder; Abalone shellfish, kelp, green onion, anchovies, onions, green onions, cheongyang pepper, cheongyang pepper seeds, radish in 100 ℃ water and heated for 50-60 minutes to add the abalone shell, kelp, green onion, anchovy, onion, leek, A broth preparation step of preparing broth with nutrients containing cheongyang pepper, cheongyang pepper seed, and radish; Obtained through the mixing step of preparing the seasoning sauce by mixing the broth prepared by the mixing step to the broth prepared through the mixing step, syrup, soy sauce, mirin (food cooking liquor), shochu in the mixed broth prepared by the mixing step. It is characterized by the above-mentioned.
그리고 본 발명의 목적을 달성하기 위한 본 발명의 양념소스는 배 4∼6중량%, 사과 4∼6중량%, 양파 4∼6중량%, 무 4∼6중량%, 마늘 4∼6중량%, 생강 중량0.5∼1.5중량%를 혼합하여 분쇄한 분쇄물과, 용수 85∼88중량%, 전복껍데기 1.5∼2.5중량%, 다시마 0.1∼0.3중량%, 파뿌리 1∼3중량%, 멸치 1∼3중량%, 양파 1∼3중량%, 대파 1∼3중량%, 청양고추 1∼3%중량, 청양고추씨 1∼3중량%, 무 4∼6중량%, 월계수잎 0.03∼0.05중량%을 혼합가열하여 조제되는 육수 28∼30중량%와, 고추가루 3∼3.6중량%, 청양고추가루 1.5∼2.5중량%, 대파 2.5∼3.5중량%, 물엿 13.5∼14.5중량%, 간장 13.5∼14.5중량%, 미림(조리용 술) 2.5∼3.5중량%, 소주 5.6∼6.6중량%를 첨가하여 혼합하여서 이루어지는 것을 특징으로 하고 있다.And seasoning sauce of the present invention for achieving the object of the present invention is 4-6% by weight of pears, 4-6% by weight of apples, 4-6% by weight of onions, 4-6% by weight of radish, 4-6% by weight of garlic, Crushed powder mixed with 0.5 to 1.5% by weight of ginger, water 85 to 88% by weight, 1.5 to 2.5% by weight of abalone shells, 0.1 to 0.3% by weight of kelp, 1 to 3% by weight of root root, 1 to 3 weight of anchovy %, Onion 1-3%, leek 1-3%, cheongyang pepper 1-3%, cheongyang pepper seed 1-3%, radish 4-6%, bay leaf 0.03-0.05% by weight 28-30% by weight of the broth prepared, 3-3.6% by weight of red pepper powder, 1.5-2.5% by weight of red pepper powder, 2.5-3.5% by weight of green onion, 13.5-14.5% by weight of starch syrup, 13.5-14.5% by weight of soy sauce, mirim ( Cooking liquor) 2.5 to 3.5% by weight and shochu 5.6 to 6.6% by weight are added and mixed.
상기와 같이 이루어지는 본 발명의 전복의 추출물을 함유하는 매운돼지갈비찜의 제조방법 및 그 양념소스는 돼지고기가 가지는 특유의 누린내를 제거하고 음 식의 맛을 조정하여 식욕을 촉진시킴과 동시에 소화를 돕는 매운맛과 타우린을 비롯한 각종 영양성분을 갖는 전복 특유의 맛을 인가받아. 높은 영양가는 물론 돼지고기 특유의 육질감을 얻을 수 있는 매운돼지갈비찜을 조리할 수 있는 효과가 있다.Spicy pork ribs steaming method containing the extract of the abalone of the present invention made as described above and the seasoning sauce to remove the peculiar smell of pork and adjust the taste of the food to promote appetite and help digestion It is accented with the unique flavor of abalone that has a variety of nutrients including spicy and taurine. The high nutritional value, as well as the spicy pork ribs steamed pork that can be obtained unique to the meat is effective.
이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예에 의한 전복의 추출물을 함유하는 매운돼지갈비찜의 제조방법 및 그 양념소스를 상세히 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method and seasoning sauce of spicy pork ribs steamed containing the extract of abalone according to the preferred embodiment of the present invention.
도 1은 본 발명에 따른 일 실시예에 의한 전복의 추출물을 함유하는 매운돼지갈비찜의 제조방법을 보인 개략 예시도로써, 돼지갈비를 전처리하고 조리하는 조리공정과 돼지갈비를 조리할 때에 첨가되는 양념소스를 조제하는 소스조제공정으로 대별된다.Figure 1 is a schematic illustration showing a method of manufacturing a spicy pork ribs steamed containing an extract of abalone according to an embodiment of the present invention, seasoning added when cooking the pork ribs pre-processing and cooking pork ribs It is roughly divided into a sauce preparation process for preparing a sauce.
상기에서 조리공정은 돼지갈비의 선별하여 흐르는 찬물에 3시간 정도 침수하여 세척과 핏물을 제거하고 물기를 제거하는 전처리 단계를 시작으로 진행이 된다.The cooking process is proceeded by starting the pre-treatment step of washing and removing blood and removing water by immersing in cold water for 3 hours to screen the pork ribs.
즉 선별된 돼지갈비를 흐르는 찬물에 3시간 동안 침지시켜 내부에서 핏물이 배어 나오도록 하고, 핏물이 제거된 돼지갈비를 손으로 주무르면서 내부에 잔존하는 불순물을 씻겨내고, 잘 세척수로 행굼한 후 물기를 빼는 것이 바람직하다.In other words, the selected pork ribs are immersed in cold water for 3 hours to drain blood from the inside, and the remaining pork ribs are washed by hand by rubbing the removed pork ribs with water, and then rinsed well with washing water. It is desirable to subtract.
이와 같이 전처리단계를 통해 돼지갈비는 양념소스를 혼합하고 5∼8℃의 조건에서 12시간 동안 숙성하는 숙성단계를 거치게 된다.Thus, the pork ribs through the pre-treatment step is subjected to a ripening step of mixing the sauce sauce and aged for 12 hours at 5-8 ℃ conditions.
상기에서 양념소스는 배, 사과, 양파 무, 마늘, 생강들을 분쇄기로 믹 싱(Mixing)하여 분쇄물을 얻는 믹싱단계와, 전복껍데기, 다시마, 파뿌리, 멸치, 양파, 대파, 청양고추, 청양고추씨, 무, 월계수잎을 100℃의 용수에 넣고 대략 50∼60분간 가열하여 용수에 상기 첨가된 전복껍데기, 다시마, 파뿌리, 멸치, 양파, 대파, 청양고추, 청양고추씨, 무, 월계수잎이 함유하는 영양성분이 용해된 육수를 조제하는 육수조제단계와, 상기 육수제조단계를 통해 조제된 육수에 상기 믹싱단계를 통해 조제된 분쇄물과 물엿, 간장, 미림(음식물 조리용 술), 소주를 혼합용기에 넣고 혼합하여 양념소스를 조제하는 혼합공정을 포함하는 소스조제공정을 통해 제조된다.In the above sauce, the mixing step of mixing pears, apples, onion radish, garlic, and ginger with a grinder (Mixing) to obtain a pulverized product, abalone shell, kelp, green onion, anchovy, onion, leek, green pepper, cheongyang pepper seeds , Radish, laurel leaves in 100 ℃ water and heated for about 50 to 60 minutes, the abalone shell, kelp, green pepper, anchovies, onions, leeks, cheongyang pepper, cheongyang pepper seeds, radish, laurel leaves contained in the water A broth mixing step of preparing a broth with nutrients dissolved therein, and a ground product prepared by the mixing step in the broth prepared through the broth preparation step, the ground powder, syrup, soy sauce, mirim (food cooking liquor), and shochu It is prepared through a sauce preparation process including a mixing step of preparing a seasoning sauce by mixing in.
이때 상기한 육수제조공정에서 용수에 상기한 재료들을 투입한 후 가열할 때에 가열시간이 500분 이하일 경우에는 전복껍데기 및 타 재료에 함유된 영양성분이 충분히 추출되지 못하게 된다.In this case, when the heating time is 500 minutes or less when the above-mentioned materials are added to water in the broth production process, the nutrients contained in the abalone shell and other materials are not sufficiently extracted.
또한 가열시간이 15분 이상일 경우에는 전복껍데기에 함유된 영양성분은 충분히 추출이 되나, 타 재료(주로 식물성재료)는 과도하게 과열되어 섬유소가 파괴되어 용수를 묽게 만들어 육수로써 사용을 하지 못할 정도의 점성을 가지게 되어 육수로써 사용을 하지 못하는 것은 물론 풍미가 떨어지게 된다.In addition, if the heating time is more than 15 minutes, the nutrients contained in the abalone shell are sufficiently extracted, but other ingredients (mainly vegetable materials) are excessively overheated, which breaks down the fibrin and dilutes the water so that it cannot be used as broth. It becomes viscous and can not be used as a broth, of course, the flavor will fall.
상기와 같은 소스제조공정을 통해 제조되는 양념소스는 배 4∼6중량%, 사과 4∼6중량%, 양파 4∼6중량%, 무 4∼6중량%, 마늘 4∼6중량%, 생강 중량0.5∼1.5중량%를 혼합하여 분쇄한 분쇄물과, 용수 85∼88중량%, 전복껍데기 1.5∼2.5중량%, 다시마 0.1∼0.3중량%, 파뿌리 1∼3중량%, 멸치 1∼3중량%, 양파 1∼3중량%, 대파 1∼3중량%, 청양고추 1∼3%중량, 청양고추씨 1∼3중량%, 무 4∼6중량%, 월계수잎 0.03∼0.05중량%을 혼합가열하여 조제되는 육수 28∼30중량%와, 고추가루 3∼3.6중량%, 청양고추가루 1.5∼2.5중량%, 대파 2.5∼3.5중량%, 물엿 13.5∼14.5중량%, 간장 13.5∼14.5중량%, 미림(조리용 술) 2.5∼3.5중량%, 소주 5.6∼6.6중량%가 혼합되어 조제되는 것이 가장 바람직하다.Seasoning sauce prepared through the sauce manufacturing process as described above is 4-6% by weight of pears, 4-6% by weight of apples, 4-6% by weight of onions, 4-6% by weight of radish, 4-6% by weight of garlic, ginger weight 0.5 to 1.5% by weight of the pulverized powder mixed, 85 to 88% by weight of water, 1.5 to 2.5% by weight of abalone shell, 0.1 to 0.3% by weight of kelp, 1 to 3% by weight of root root, 1 to 3% by weight of anchovy, Prepared by mixing and heating 1 to 3% by weight of onion, 1 to 3% by weight of leek, 1 to 3% by weight of Cheongyang pepper, 1 to 3% by weight of Cheongyang pepper, 4 to 6% by weight of radish, and 0.03 to 0.05% by weight of bay leaf Stock broth 28-30%, red pepper powder 3-3.6%, cheongyang red pepper 1.5-2.5%, leek 2.5-3.5%, starch syrup 13.5-14.5%, soy sauce 13.5-14.5%, mirim (cooking) It is most preferable that 2.5-3.5 weight% and shochu 5.6-6.6 weight% are mixed and prepared.
이와 같은 공정을 통해 얻어진 양념소스를 혼합용기에 담고 전 처리된 돼지갈비를 넣어 침수한 후 5∼8℃의 조건을 가지는 냉장고에 12시간 동안 보관하여 숙성하면, 돼지갈비가 가지는 특유의 누린내가 제거됨은 물론 육수가 가지는 전복 특유의 향과 미감 및 청양고추가루의 매운맛이 돼지갈비에 인가되도록 되어 있다.After immersing the seasoning sauce obtained through the above process into a mixed container and immersing the pre-treated pork ribs and storing them in a refrigerator having a condition of 5-8 ° C. for 12 hours, the peculiar smell of pork ribs is removed. Of course, the unique flavor of the abalone and the taste of the abalone and the spicy taste of Cheongyang pepper are applied to the pork ribs.
상기에서 돼지갈비의 숙성조건이 5℃ 이하일 경우에는 액상의 양념소스가 굳어져 돼지갈비의 내부로 침투되지 못하여 돼지갈비에 양념소스가 충분히 배이지 못하게 되고, 이로 인하여 맛의 풍미가 떨어짐은 물론 돼지갈비 특유의 누린내가 완전히 제거되지 못하는 문제점이 발생하게 된다.When the aging condition of the pork ribs is 5 ℃ or less, the liquid seasoning sauce is hardened so as not to penetrate into the inside of the pork ribs so that the seasoning sauce in the pork ribs does not bleed enough, thereby reducing the flavor of the pork ribs of course It is a problem that can not be completely eliminated peculiar Nurin.
또한 돼지갈비의 숙성조건이 8℃ 이상일 경우에는 돼지갈비의 근육내부의 단백질분해효소들의 자가소화가 촉진되어 미생물의 번식과 지방의 산패되어 육질이 저하되며 심지어 부폐가 진행되어 식용으로 적합하지 않는 문제점을 유발하였다.In addition, when the aging conditions of pork ribs is more than 8 ℃, the digestion of the proteolytic enzymes in the muscles of the pork ribs is promoted, the growth of microorganisms and the rancidity of fat, the meat quality is reduced, even the decay progression is not suitable for food Induced.
그러나 돼지갈비의 숙성조건이 5∼8℃의 사이일 경우에는 단백질 분해효소들의 자가소화가 적당히 진행되어 질긴 돼지갈비의 연도가 향상되고 육질이 좋아짐은 물론 돼지갈비 특유의 누린내가 제거되고 양념소스들과의 혼합이 원활하여 맛의 풍미가 향상된다.However, if the aging conditions of pork ribs is between 5 ~ 8 ℃, the digestion of proteolytic enzymes proceeds moderately, the age of the pork ribs is improved, the meat quality is improved, as well as the unique roasted pork ribs and seasoning sauces. It is smoothly mixed with the flavor, improving the flavor.
상기와 같이 숙성단계를 통해 양념소스와 혼합 숙성된 돼지갈비를 조리용기 (압력밥솥)에 넣고 69~88kPa의 압력조건에 15분동안 찌고, 5분간 비가열하여 뜸을 들이는 조리단계를 통해 매운돼지갈비찜이 완성된다.Put the pork ribs mixed with seasoning sauce through the aging step in a cooking vessel (pressure cooker) for 15 minutes at 69 ~ 88 kPa pressure conditions, spicy through the cooking step to heat the steam for 5 minutes Braised pork ribs are completed.
이때 압력조건이 69kPa 이하일 경우에는 돼지갈비의 조리시간이 길어지고, 육질이 질겨지는 등 시식할 때 불편하고 풍미가 떨어지는 문제점이 있었다.At this time, when the pressure condition is 69kPa or less, the cooking time of the pork ribs is long, and there is a problem that the flavor is inconvenient when the tasting, such as meat quality is poor.
또한 압력조건이 88kPa 이상일 경우에는 돼지갈비의 조직이 분해 및 파괴되어 수응력이 낮아 씹는 감촉이 떨어지는 문제점이 있었다.In addition, when the pressure condition is more than 88kPa, there is a problem that the texture of the pork ribs decomposed and destroyed, the water stress is low, the chewing texture falls.
이에 비하여 압력조건이 69~88kPa 사이일 경우에는 돼지갈비가 익는 온도가 115∼118℃로써 돼지갈비의 조직이 과도하게 분해되거나 파괴되지 않고 씹기에 적당하게 조리되었다.On the contrary, when the pressure condition is between 69 and 88 kPa, the pork ribs are cooked at 115 to 118 ° C., so that the tissues of the pork ribs are cooked appropriately for chewing without being excessively degraded or destroyed.
상기한 조리단계에서 조리용기에 양념된 돼지갈비 1200g당 감자 2개와 전복 50g을 첨가하여 찌면 제조되는 매운돼지갈비찜에 전복의 풍미를 더욱 인가함은 물론 알카리성식품인 감자에 의해 산도가 조절되어 더욱 영양성 있도록 조리될 수도 있다.In the above cooking step, the addition of the flavor of abalone to spicy pork ribs steamed by adding two potatoes per 1,200 g of pork ribs seasoned in a cooking vessel and steaming abalone, as well as acidity is controlled by the potato, which is an alkaline food, It may be cooked to be.
다음은 무작위로 선출된 20명이 일반적인 돼지갈비찜과 본 발명의 매운돼지갈비찜을 시식한 후 문답조사를 통해 도출된 맛의 기호도가 도출된 결과를 한 내용을 표로 나타내었다.The following is a table showing the results of the taste of the taste obtained through the question and answer survey after the 20 people randomly elected general pork ribs steamed and spicy pork ribs steamed of the present invention.
상기와 같은 조사결과를 참조하여 볼 때 본 발명의 매운돼지갈비찜이 일반돼지갈비찜에 비하여 돼지갈비 특유의 누린내가 현저하게 제거됨은 물론 행과 매운 맛에서 높은 기호도가 있음을 알 수 있다.When referring to the findings as described above it can be seen that the spicy pork ribs steaming of the present invention is significantly removed from the stinginess unique to pork ribs compared to the general pork ribs steaming, as well as high in row and spicy taste.
도 1은 본 발명에 따른 일 실시예에 의한 전복의 추출물을 함유하는 매운돼지갈비찜의 제조방법을 보인 개략 예시도1 is a schematic illustration showing a method of manufacturing a spicy pork ribs steamed containing the extract of abalone according to an embodiment of the present invention
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090021255A KR20100102936A (en) | 2009-03-12 | 2009-03-12 | A cooking for a steamed short ribs of a pig and the dressing sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090021255A KR20100102936A (en) | 2009-03-12 | 2009-03-12 | A cooking for a steamed short ribs of a pig and the dressing sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100102936A true KR20100102936A (en) | 2010-09-27 |
Family
ID=43007790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090021255A KR20100102936A (en) | 2009-03-12 | 2009-03-12 | A cooking for a steamed short ribs of a pig and the dressing sauce |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100102936A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101232842B1 (en) * | 2012-05-23 | 2013-02-13 | 이동욱 | Method of making sauce for ripening ribs |
| KR101409888B1 (en) * | 2013-12-18 | 2014-06-19 | 이신재 | The manufacturing method of steamed beef-rib |
-
2009
- 2009-03-12 KR KR1020090021255A patent/KR20100102936A/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101232842B1 (en) * | 2012-05-23 | 2013-02-13 | 이동욱 | Method of making sauce for ripening ribs |
| KR101409888B1 (en) * | 2013-12-18 | 2014-06-19 | 이신재 | The manufacturing method of steamed beef-rib |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110973564A (en) | Sichuan beef tallow hotpot condiment | |
| JP7087064B2 (en) | Foie gras using the liver of a duck that does not use the breeding method of force-feeding, its composition and its manufacturing method. | |
| CN107581458B (en) | Special barbecue sauce for black pepper beefsteak and preparation method thereof | |
| KR101812006B1 (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| KR102075348B1 (en) | Method for manufacturing pork ribs | |
| KR102288313B1 (en) | Manufacturing method of seasoned pork ribs using black galic | |
| KR102597381B1 (en) | Method of manufacturing seasoning sauce for chicken ribs containing medicinal materials | |
| CN107495300B (en) | Spicy barbecue sauce and preparation method thereof | |
| KR102101123B1 (en) | A manufacturing method of seasoning powder including kimchi | |
| KR20040063340A (en) | cooking for food through pig a bone | |
| KR102581220B1 (en) | Seasoning sauce for ribs and manufacturing method of processed food thereof | |
| KR102462072B1 (en) | Composition and manufacturing method of pork ribs Sauce | |
| KR20100102936A (en) | A cooking for a steamed short ribs of a pig and the dressing sauce | |
| CN108514102A (en) | A kind of capsicum thick broad-bean sauce | |
| KR102379239B1 (en) | Method of making chicken brest as food using pine needles | |
| KR102079538B1 (en) | pellinus linteus bangyetang and manufacturing method thereof | |
| KR101742139B1 (en) | Hamburger patty that contains brown rice | |
| KR20030062648A (en) | Manufacturing method of Korean hot pepper paste | |
| KR20120000073U (en) | Fermented soy sauce spice manufacturing methods | |
| CN107581582B (en) | Spicy barbecue sauce and preparation method thereof | |
| KR20090132382A (en) | Fermented soybean paste using pumpkin candy source and making process thereof | |
| CN105029497A (en) | Processing method of Tujia chicken giblets | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| KR102600277B1 (en) | The manufacturing method of green onion bulgogi and green onion bulgogi prepared thereby | |
| CN104643152A (en) | Fruit flavor fish noodles and process method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| NORF | Unpaid initial registration fee |