KR20170106585A - Method of Preparing Fried Pork Hock - Google Patents
Method of Preparing Fried Pork Hock Download PDFInfo
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- KR20170106585A KR20170106585A KR1020160029615A KR20160029615A KR20170106585A KR 20170106585 A KR20170106585 A KR 20170106585A KR 1020160029615 A KR1020160029615 A KR 1020160029615A KR 20160029615 A KR20160029615 A KR 20160029615A KR 20170106585 A KR20170106585 A KR 20170106585A
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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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2300/20—Freezing
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a method for producing deep-fried pig legs. The pig-legged deep-fried pig prepared according to the present invention is prepared by freezing the pig legs and removing the peculiar odor by pouring them into a specific ingredient sauce, After the coating treatment, the fried dough containing the mixed powder of ingredients such as red pepper is used to keep the flesh quality of the meat as it is and to combine the crispness of the frying clothes.
Description
The present invention relates to a method for producing deep-fried pig legs. The pig pig legs are frozen and then subjected to a specific ingredient seasoning so as to remove the peculiar odor of pork. The pig legs are directly coated with powder, The present invention relates to a method for manufacturing deep-fried pork paws, which uses a deep-fried dough containing mixed powder and preserves the meat quality of the meat while allowing the crispness of the deep-fried batter.
Pig foot, which is a by-product of pigs, is rich in collagen, which is effective in skin care and anti-aging. It promotes the secretion of breast milk and is good for pregnant women and lactating women. It contains an amino acid called methionine, It has been effective in the detoxification of alcohol and hangover, and it has been known to have an effect of discharging toxins out of the body when poisoning heavy metals such as lead and mercury, and has been used as a symbol and health food.
The usual processing method of pig paws is to wash foot paws with water and boil them with a spice such as garlic, ginger, onion, green onion, sugar, chemical seasoning, etc., It is common to eat wrapped in vegetables after boiling.
However, the pork has a characteristic odor, which causes it to be rejected by the caterpillar, and it does not meet the taste of the children and women in particular, which causes the increase of the consumption of the pig pigs. There is a problem that is difficult to eat because it remains.
In order to improve this, spices such as garlic, ginger and onion are added to remove the intense odor of pork, and alcohol is added to improve the meat quality. However, the above problems are not sufficiently solved due to insufficient effect, If you increase the proportion of the seasoning, there is a problem that the taste of the pig's legs drops.
In addition, the above-described method of boiling pig's foot is exposed to the shape of a pig, so that cosmetic problem and easy cooling are also problematic in packaging sale.
Accordingly, the inventors of the present invention used a frozen dough containing a mixed powder of ingredients such as red pepper after freezing the pig legs and removing the peculiar smell of pork by dipping the sauce with a specific ingredient of safflower, The present invention has been accomplished by confirming that frying fry can be produced which preserves the meat quality of meat and adds crispness of frying to a new flavor suitable for modern people's taste.
It is an object of the present invention to provide a method of manufacturing deep-fried paws, which can remove the peculiar smell of pork and retain the meat quality while adding crispness so that a new flavor can be felt.
In order to accomplish the above object, the present invention provides a method for manufacturing a panty lace comprising the steps of: (a) removing bones of a pair of legs, freezing and cutting legs (SlO); (b) 8 to 12 parts by weight of salt, 16 to 24 parts by weight of soy sauce, 48 to 72 parts by weight of sugar, 1 to 3 parts by weight of kelp powder, 1 to 3 parts by weight of seasoning, 16 to 24 parts by weight of garlic 4 to 8 parts by weight of ginger, 1 to 3 parts by weight of curry powder, 0.4 to 1 part by weight of spoon powder, 0.4 to 1 part by weight of mustard powder, 0.3 to 0.5 parts by weight of ocher powder, 30 to 48 parts by weight of pepper, (S20) of adding the cut pawl to the mixed marinade for 1-2 hours; (c) coating the feet with the flour mixed with the starch powder and the frying powder (S30); (d) 32 to 48 parts by weight of spinach, 32 to 48 parts by weight of carrot, 0.5 to 1.5 parts by weight of red pepper, 0.5 to 1.5 parts by weight of red pepper and 0.5 to 1.5 parts by weight of green pepper are mixed and mixed with 48 to 72 parts by weight 48 to 72 parts by weight of starch powder and 32 to 48 parts by weight of frying powder is added, followed by addition of some food coloring to prepare fried batter (S40); And (e) frying the foot soaked in step (c) in oil after frying the dough of step (d) (S50).
According to the method of manufacturing a fry foot of the present invention, the peculiar odor of pork is removed through treatment such as freezing and dirt, and frying is carried out by directly frying the fry powder directly to the meat, thereby preserving meat quality and adding crispiness There is an effect to feel a new flavor.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a process for frying pig legs according to the present invention.
In the present invention, pig paws are frozen and dyed with a specific ingredient of marinade to remove the peculiar smell of pork, followed by directly treating the foot with powder, and then using a deep-fried dough containing mixed powder of ingredients such as red pepper, And preserved meat quality, and added crispy fry to produce a new fry that meets the modern taste.
Thus, in one aspect, the present invention provides a method of treating a foot comprising: (a) removing bones of the foot, freezing and cutting the foot; (b) 8 to 12 parts by weight of salt, 16 to 24 parts by weight of soy sauce, 48 to 72 parts by weight of sugar, 1 to 3 parts by weight of kelp powder, 1 to 3 parts by weight of seasoning, 16 to 24 parts by weight of garlic 4 to 8 parts by weight of ginger, 1 to 3 parts by weight of curry powder, 0.4 to 1 part by weight of spoon powder, 0.4 to 1 part by weight of mustard powder, 0.3 to 0.5 parts by weight of ocher powder, 30 to 48 parts by weight of pepper, (S20) of adding the cut pawl to the mixed marinade for 1-2 hours; (c) coating the feet with the flour mixed with the starch powder and the frying powder (S30); (d) 32 to 48 parts by weight of spinach, 32 to 48 parts by weight of carrot, 0.5 to 1.5 parts by weight of red pepper, 0.5 to 1.5 parts by weight of red pepper and 0.5 to 1.5 parts by weight of green pepper are mixed and mixed with 48 to 72 parts by weight 48 to 72 parts by weight of starch powder and 32 to 48 parts by weight of frying powder is added, followed by addition of some food coloring to prepare fried batter (S40); And (e) frying the foot soaked in step (c) in oil after frying the dough of step (d) (S50).
Hereinafter, a method for manufacturing a pig's foot shoe according to a preferred embodiment of the present invention will be described in detail.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram of a method for manufacturing a pig leg shoe according to the present invention.
The method of manufacturing a pig's foot according to the present invention includes the steps of foot freezing and cutting S10, dipping step S20, foot stepping with a frying powder S30, frying dough manufacturing step S40, (S50).
(a) foot freezing and cutting step (S10)
First, the material for pig paw making is frozen and cut (S10). That is, the bones of the paws are removed and the paws are frozen for 24 to 30 hours, and the frozen paws are cut so that the width and height are 8 to 12 cm and 1 to 3 cm, respectively (S10). In addition, a preliminary treatment process for removing blood, foreign matter and grease can be further performed by removing the hair and heel from the pork paws before the swab, washing the swab with 2 to 4 times of water, and boiling in boiling water for about 10 minutes.
(b) salt pond In step S20,
Thereafter, the frozen and excised pawls are rescued (S20).
8 to 12 parts by weight of salt, 16 to 24 parts by weight of soy sauce, 48 to 72 parts by weight of sugar, 1 to 3 parts by weight of seaweed powder, 1 to 3 parts by weight of seasoning, 16 to 24 parts by weight of garlic, 4 to 8 parts by weight of curry powder, 1 to 3 parts by weight of curry powder, 0.4 to 1 part by weight of spoon powder, 0.4 to 1 part by weight of mustard powder, 0.3 to 0.5 parts by weight of ocher powder, 30 to 48 parts by weight of pepper, , The cut pawl is put in and the pawl is dipped for 1 to 2 hours.
The process of dipping (curing) refers to the manufacturing process in which dyes such as salt, color fixing agent, and dyestuff promoter are added to raw meat and dipped for a certain period of time. It is called curing because it is distinguished from salt pickling by salt only. Since many factors determine the quality of the product, fancy food is an important and essential process. The effects caused by the soil are as follows.
1) A salty taste is imparted.
2) Proliferation of microorganisms is inhibited and storage stability is enhanced.
3) Myosin and actomyosin are eluted from myofibrils and water is retained in the network by the formation of heating gel. As a result, good adhesion and water retention are manifested.
4) It makes unique pear coloring.
5) The growth of botulinum bacteria is suppressed, and the occurrence of botulism poisoning can be prevented.
6) A desirable flavor unique to salt meat is formed.
7) Oxidation of lipids is inhibited.
The dwelling time is 1 to 2 hours, and the dwelling time is required for the above time to sufficiently exhibit the dwelling effect.
Of the above dyestuff effects, 1) to 3) are functions of the salt, and 4) to 7) are expressed by nitrite. In recent years, due to the tendency to reduce salt even in meat products, the effect of 3) is not sufficiently exerted by only salt, and therefore, polyphosphates (for example, sodium pyrophosphate) are used as a binder enhancer in order to supplement it. In addition, seasonings (sodium glutamate), spices, sweeteners, emulsifying stabilizers (sodium caseinate), pH adjusters (citric acid, etc.), binding materials (wheat proteins and the like) and preservatives (sorbic acid, etc.) may also be used.
The soy sauce is added to make the sauce well to the meat quality, to match the liver and to soften the meat quality of the pig legs, and it is preferable to use 16 to 24 parts by weight based on 1000 parts by weight of the foot. If the amount is less than 16 parts by weight, the effect is not sufficient. If the amount is more than 24 parts by weight, the salty taste becomes strong, and the inherent taste of the pigs can be reduced.
Kelp powder contains a lot of calcium and iron, so it is very effective in promoting growth and prevention of osteoporosis. It is preferable to use 1 to 3 parts by weight with respect to 1000 parts by weight of the foot. When the amount is less than 1 part by weight, the effect is not sufficient. When the amount is more than 3 parts by weight, the unique smell of the tallow powder becomes strong, and the inherent taste of the pigs can be reduced.
Garlic is added in order to soften the meat with keeping the smell of pork paws and to maintain a pleasant taste, and it is preferable to use 16 to 24 parts by weight based on 1000 parts by weight of paws. If the amount is less than 16 parts by weight, the effect is not sufficient. If the amount is more than 24 parts by weight, the characteristic odor of garlic becomes strong, and the inherent taste of the pigs can be reduced.
Ginger is added to pig pigments to improve flavor and to reduce the peculiar smell of pig piglets (malignant), and it is preferable to use 4 to 8 parts by weight based on 1000 parts by weight of pigments. When the amount is less than 4 parts by weight, the effect is not sufficient. When the amount is more than 8 parts by weight, the flavor of the ginger becomes strong, and the inherent taste of the pigs can be reduced.
The curry powder has an effect of preventing oxidation of cells, reducing inflammation, preventing dementia or controlling blood sugar, and it is preferable to use 1 to 3 parts by weight with respect to 1000 parts by weight of foot paws. When the amount is less than 1 part by weight, the effect is not sufficient. When the amount is more than 3 parts by weight, the flavor of the curry becomes strong, thereby reducing the inherent taste of the pig.
The jellyfish powder has an effect of solving constipation and removing waste materials in the body, and it is preferable to use 0.4 to 1 part by weight with respect to 1000 parts by weight of the foot. If the amount is less than 0.4 part by weight, the effect is not sufficient. If the amount is more than 1 part by weight, the flavor of the jelly beans becomes strong, and the inherent taste of the pigs can be reduced.
The mustard powder is effective for rheumatism, neuropathic pneumonia, etc. It is preferable to use 0.4 to 1 part by weight based on 1000 parts by weight of the foot. If the amount is less than 0.4 part by weight, the effect is not sufficient. If the amount is more than 1 part by weight, the flavor of the mustard can be strengthened and the inherent taste of the pig piglet can be reduced.
Ogaki powder is effective for joint rheumatism, pain, back pain, or joint pain, and it is preferable to use 0.3 to 0.5 part by weight for 1000 parts by weight of foot. If the amount is less than 0.3 part by weight, the effect is not sufficient. If the amount is more than 0.5 part by weight, the fragrance of the oganegi becomes strong and the inherent taste of the pig piglet can be reduced.
(c) Stepping foot with frying powder (S30)
After removing the broth, the hairless legs are coated with foot powder with a mixture of starch powder and frying powder (S30). Starch powder is not livery, and frying powder is livery, so you can mix the two and adjust the liver accordingly. The starch powder and the frying powder are mixed, and the foot is put in an appropriate amount.
(d) Frying batter preparation step (S40)
Thereafter, 32 to 48 parts by weight of spinach, 32 to 48 parts by weight of carrot, 0.5 to 1.5 parts by weight of red pepper, 0.5 to 1.5 parts by weight of red pepper and 0.5 to 1.5 parts by weight of green pepper were pulverized with a blender, 48 to 72 parts by weight of flour, 48 to 72 parts by weight of starch powder and 32 to 48 parts by weight of frying powder is added, followed by addition of a little of food coloring to prepare a deep-fried batter (S40).
The addition of spinach, carrots, red pepper, red pepper, and green pepper to the tempura batter mixes the juice with the nutrients of the vegetables, and has the effect of natural coloring.
(e) frying step (S50)
The foot pegs coated in step (c) are embedded in the deep-fried dough of step (d), and then fried in oil of 140 to 160 ° C for 1 to 2 minutes to complete the frying step. When the temperature of the oil reaches about 150 ° C by frying the frying container containing the cooking oil, fry the batter with the batter once for 1 minute. Fried paws can be packed in a vacuum and stored in the freezer. When tasting, you can eat it by frying it once more, removing oil, and then eating various marinades by eating it.
The pig-pork fry produced through the above-described process does not give off a peculiar odor of pork, and adds a meat quality and crispness of meat to a new flavor.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are for illustrative purposes only and that the scope of the present invention is not limited by these embodiments.
[Example]
Example One
5 kg of foot paws were removed and frozen for 26 hours. The frozen paws were cut to a width of 10 cm and a length of 2 cm.
50g of salt, 100g of soy sauce, 300g of sugar, 10g of kelp powder, 10g of seasoning, 100g of chopped garlic, 30g of chopped ginger, 10g of curry powder, 3g of oyster powder, 3g of mustard powder, The footbangs were prepared by mixing the footbangs, and footbang cuts were added thereto, followed by dipping for 1 to 2 hours.
After removing the broth, one foot was put on the ground with starch powder and fried powder.
200g of spinach, 200g of carrot, 5g of Cheongyang red pepper, 5g of red pepper and 5g of green pepper were ground with a blender. 300 g of flour, 300 g of starch powder and 200 g of starch powder were mixed, and the mixture was put into a mixture of spinach, carrots and pepper, and an edible pigment was added to prepare a deep-fried batter.
18L of cooking oil was poured into a frying container, and when the temperature of the oil reached about 150 ° C, the foot was buried with the frying batter and fried for one minute to complete the frying of the foot.
If you do not eat immediately, fried foot pads are packed in a vacuum and stored in the freezer, then fried one more time to remove the oil and then can be taken with various marinades.
While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (3)
(a) removing the bones of the foot, freezing and cutting the foot (S10);
(b) 8 to 12 parts by weight of salt, 16 to 24 parts by weight of soy sauce, 48 to 72 parts by weight of sugar, 1 to 3 parts by weight of kelp powder, 1 to 3 parts by weight of seasoning, 16 to 24 parts by weight of garlic 4 to 8 parts by weight of ginger, 1 to 3 parts by weight of curry powder, 0.4 to 1 part by weight of spoon powder, 0.4 to 1 part by weight of mustard powder, 0.3 to 0.5 parts by weight of ocher powder, 30 to 48 parts by weight of pepper, (S20) of adding the cut pawl to the mixed marinade for 1-2 hours;
(c) coating the feet with the flour mixed with the starch powder and the frying powder (S30);
(d) 32 to 48 parts by weight of spinach, 32 to 48 parts by weight of carrot, 0.5 to 1.5 parts by weight of red pepper, 0.5 to 1.5 parts by weight of red pepper and 0.5 to 1.5 parts by weight of green pepper are mixed and mixed with 48 to 72 parts by weight 48 to 72 parts by weight of starch powder and 32 to 48 parts by weight of frying powder is added, followed by addition of some food coloring to prepare fried batter (S40); And
(e) frying the feet coated in step (c) in oil after frying the batter in step (d).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160029615A KR20170106585A (en) | 2016-03-11 | 2016-03-11 | Method of Preparing Fried Pork Hock |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160029615A KR20170106585A (en) | 2016-03-11 | 2016-03-11 | Method of Preparing Fried Pork Hock |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230168618A (en) | 2022-06-07 | 2023-12-15 | 주식회사 우정에프앤비 | Manufacturing method of fried Pig's feet and fried Pig's feet manufactured by the method the same |
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2016
- 2016-03-11 KR KR1020160029615A patent/KR20170106585A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230168618A (en) | 2022-06-07 | 2023-12-15 | 주식회사 우정에프앤비 | Manufacturing method of fried Pig's feet and fried Pig's feet manufactured by the method the same |
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