KR20190087062A - Processing of bossam and bossam thereby the same that - Google Patents
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- KR20190087062A KR20190087062A KR1020180005383A KR20180005383A KR20190087062A KR 20190087062 A KR20190087062 A KR 20190087062A KR 1020180005383 A KR1020180005383 A KR 1020180005383A KR 20180005383 A KR20180005383 A KR 20180005383A KR 20190087062 A KR20190087062 A KR 20190087062A
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- 238000000034 method Methods 0.000 claims abstract description 41
- 235000015277 pork Nutrition 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- 238000007747 plating Methods 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 11
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 235000019997 soju Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 32
- 229910052742 iron Inorganic materials 0.000 claims description 16
- 244000099147 Ananas comosus Species 0.000 claims description 13
- 235000007119 Ananas comosus Nutrition 0.000 claims description 13
- 229910000831 Steel Inorganic materials 0.000 claims description 10
- 239000010959 steel Substances 0.000 claims description 10
- 210000000481 breast Anatomy 0.000 claims description 5
- 238000010409 ironing Methods 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract description 3
- 235000017803 cinnamon Nutrition 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 8
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 8
- 235000021109 kimchi Nutrition 0.000 description 5
- 235000020083 shōchū Nutrition 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 108010004032 Bromelains Proteins 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 235000007173 Abies balsamea Nutrition 0.000 description 1
- 241000234671 Ananas Species 0.000 description 1
- 229910001018 Cast iron Inorganic materials 0.000 description 1
- 244000018716 Impatiens biflora Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000548 hind-foot Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 철판보쌈 제조방법 및 이에 의해 제조된 철판보쌈에 관한 것으로서, 보다 상세하게는 풍미가 우수하여 기호도가 높으며, 시각적으로도 종래의 보쌈과 차별화되는 보쌈을 제조하는 새로운 방식의 철판보쌈 제조방법 및 이에 의해 제조된 철판보쌈에 관한 것이다. More particularly, the present invention relates to a new method of producing a balsamic steel sheet, which is superior in flavor and high in preference and visually distinguishable from conventional balsams, And an iron plate bosm produced thereby.
보쌈은 우리나라 사람들이 즐겨 먹는 음식 종류의 하나이다. 이러한 보쌈은 돼지고기를 김치나 배추 등으로 싸서 음식으로서, 일반적으로 삶은 돼지고기와 김치 또는 배추를 함께 또는 따로 접시에 담아서 제공된다.Bossam is one of the kinds of foods that Koreans enjoy eating. These bosams are wrapped in kimchi or cabbage and served as food, usually boiled pork, kimchi or cabbage together or separately on a plate.
한편, 돼지고기를 삶는 방식을 달리하거나 또는 곁들어 먹는 김치종류 등을 달리하여 보쌈의 다양화를 꾀하기도 하지만, 시판되는 보쌈은 맛이나 시각적인 면에서 거의 대동소이하다. 따라서 소비자들의 다양하고 점차 고급스러워지고 있는 취향을 만족시키기에는 역부족한 부분이 있다.On the other hand, although the way of boiling pork is different, or the type of kimchi which is served as a side dish, the bossam is diversified, but the bossam which is marketed is almost in taste and visual. Therefore, there is insufficient to satisfy consumers' diverse and increasingly sophisticated tastes.
본 발명은 상기와 같은 점에 착안하여 제안된 것으로서, 풍미가 우수하여 기호도가 높을 뿐만 아니라 시각적으로도 종래의 보쌈과 차별화되기 때문에 소비자들의 관심을 끌기에 충분하고 소비자들의 만족도가 높은 새로운 철판보쌈을 제조하는 방법 및 이에 의해 제조된 철판보쌈을 제공하는 것이다.The present invention has been proposed in view of the above points. The present invention is different from the conventional Bossam not only because of its excellent flavor and high degree of preference but also because of its visual appearance. Therefore, And an iron plate bosum produced by the method.
본 발명의 일 특징에 따르면, (1) 돼지고기를 삶아서 보쌈고기를 만드는 과정; (2) 간장, 설탕, 고추장, 청양 고춧가루, 소주, 마늘, 계피를 넣고 한소끔 끓인 다음 액상분말 분리하여 소스를 만드는 과정; (3) 숙주를 세척하고, 물기를 제거하는 숙주준비과정; (4) 플레이팅 철판을 달구는 과정; (5) 달궈진 플레이팅 철판에 상기 숙주준비과정에서 준비한 숙주를 올려놓는 숙주플레이팅과정; (6) 상기 1)과정에서 만든 보쌈고기를 썰어서 상기 숙주플레이팅과정에서 플레이팅 철판 위에 올려놓은 숙주 위에 올려놓는 보쌈고기플레이팅과정; 및 (7) 상기 (6)과정에서 숙주가 올려진 플레이팅 철판 위에 상기 (2)과정에서 만들어 놓은 소스를 뿌리는 과정;을 포함하는 것을 특징으로 하는 철판보쌈 제조방법 및 이에 의해 제조된 철판보쌈이 제공된다.According to one aspect of the present invention, there is provided a method for producing a poultry meat comprising the steps of: (1) (2) The process of making the sauce by boiling the soy sauce, sugar, hot pepper paste, red pepper powder, soju, garlic, (3) a host preparation process in which the host is washed and the water is removed; (4) the process of ironing the plated steel plate; (5) a host plating process in which the host prepared in the host preparation process is placed on a heated plated steel plate; (6) a bosom meat plating process in which the bosem meat prepared in the above step (1) is sliced and placed on a host placed on a plated iron plate during the host plating process; And (7) a step of sprinkling the sauce made in the step (2) on the plated iron plate on which the host is placed in the above step (6). The method for manufacturing the iron plate bosum according to claim 1, / RTI >
본 발명의 다른 특징에 따르면, 상기 소스를 만드는 과정에서는 간장 1100g, 설탕 400g, 고추장 30g, 청양 고춧가루 10g, 소주 360ml, 마늘100g과 적당량의 계피를 넣는다. According to another aspect of the present invention, in the process of preparing the sauce, 1100 g of soy sauce, 400 g of sugar, 30 g of red pepper paste, 10 g of red pepper powder, 360 ml of shochu, 100 g of garlic and an appropriate amount of cinnamon are added.
이상과 같은 구성을 가지는 본 발명은 소스의 맛이 적당히 배이고 아삭한 식감을 가지는 숙주가 보쌈고기와 어우러져서 풍미가 우수하여 소비자들의 기호도가 높다. 또한, 본 발명은 철판에 숙주가 깔리고 그 위에 보쌈고기가 올려진 외관도 종래의 보쌈과는 차별화되는 새로운 종류의 보쌈으로서 시각적으로도 소비자들의 관심을 끌기에 충분하며, 따라서 높은 판매율이 기대된다.According to the present invention having the above-described constitution, the host having the crisp taste and the taste of the sauce is matched with the bosem meat, and the flavor is excellent. In addition, the present invention is a new kind of bossam which is different from the conventional bossam in that the appearance of the host on the iron plate and the bossam meat on it is enough to attract the consumers visually, and thus a high sales rate is expected.
도 1은 본 발명의 바람직한 실시예에 따른 제조공정도.
도 2는 상기 실시예에 의해 제조된 철판보쌈 사진.1 is a manufacturing process diagram according to a preferred embodiment of the present invention.
2 is a photograph of the iron plate bass produced by the above embodiment.
이하에서, 본 발명을 좀 더 구체적으로 설명한다. Hereinafter, the present invention will be described in more detail.
도 1은 본 발명의 바람직할 실시예에 따른 제조공정이고 도 2는 이에 의해 제조된 철판보쌈 사진이다. 본 발명은 도 1에 도시된 바와 같이, 다음과 같은 공정으로 이루어진다. FIG. 1 is a manufacturing process according to a preferred embodiment of the present invention, and FIG. 2 is a photograph of an iron plate manufactured by the method. As shown in FIG. 1, the present invention comprises the following steps.
1) 보쌈고기를 만드는 과정1) Process of making bosem meat
돼지고기는 준비하고, 삶아서 보쌈고기를 만든다. 사용가능한 돼지고기 부위가 특별히 한정되지 않으며, 삼겹살, 목살, 뒷다리살, 앞다리살 등 돼지고기 부위 중에서 기호에 따라 적당한 부위의 것을 사용한다. 그리고 준비한 돼지고기를 누린내가 나지 않도록 돼지고기를 삶을 물에 된장을 비롯하여 마늘과 같은 향신재료를 넣어서 통상적인 방법으로 삶는다. Prepare the pork and boil it to make the pork. There is no particular limitation on the pork portion available, and pork portions such as bacon, knuckle, hind paw, and front pork should be used according to preference. Then, in order to prevent the pork from being prepared, the pork is cooked in usual way by putting the spice such as the miso and the garlic into the water.
2) 소스를 만드는 과정2) The process of making the source
간장 1100g, 설탕 400g, 고추장 30g, 청양 고춧가루 10g, 소주 1병(360ml), 마늘100g, 계피를 적당량 넣고 한소끔 끓인 다음, 건더기를 건져내고 액상만 분리하여 소스를 만든다. 이와 같이 만들어진 소스는 달콤하면서도 매콤한 맛을 가진다.Add the proper amount of 1100g of soy sauce, 400g of sugar, 30g of red pepper paste, 10g of red pepper powder, 1 bottle of shochu (360ml), 100g of garlic, cinnamon and boil it once. The sauce made in this way has a sweet and spicy flavor.
3) 숙주를 준비하는 과정 3) The process of preparing host
싱싱한 숙주를 깨끗하게 세척하고, 물기를 제거하여 준비한다.Wash the fresh host cleanly and remove the water.
4) 플레이팅 철판을 달구는 과정4) The process of ironing the plate
보쌈을 플레이팅하기 위한 플레이팅 철판을 가열하여 뜨겁게 달군다. 플레이팅 철판은 무쇠 등을 이용하여 다소 두툼한 두께를 가지도록 제조된 것이 사용된다. Heat the plated steel plate to plate the Bossam and get hot. Plating steel plates are made of cast iron or the like to have a somewhat thick thickness.
5) 숙주를 플레이팅하는 과정5) Plating the host
뜨겁게 달군 플레이팅 철판 위에 준비한 숙주를 올려놓는다. 플레이팅 철판을 전체적으로 덮을 정도로 숙주를 펼쳐서 넉넉하게 올려놓는다. Place the prepared host on a hot plate. Unfold the host plate enough to cover the plated steel plate as a whole.
6) 보쌈고기를 플레이팅하는 과정6) Process of Plating Bosem Meat
상기과정에서 삶아 놓은 보쌈고기를 적당한 크기로 썰어서, 플레이팅 철판 위에 올려진 숙주 위에 보기 좋게 가지런히 올려놓는다.In this process, the boiled bosom meat is cut to a suitable size and placed on a plate placed on a plated steel plate.
7) 소스를 뿌리는 과정7) The process of sprinkling the sauce
만들어 놓은 소스를 플레이팅 철판 위에 놓인 숙주와 보쌈고기 위에 뿌린다.Sprinkle the prepared sauce over the host and bosom meat on the plated iron plate.
소스를 뿌리면 소스가 뜨겁게 달궈진 플레이팅 철판에 떨어져서 끓어오르면서 숙주에 소스의 맛이 배게 된다. 그리고 숙주는 소스가 끓어오르면서 발생하는 증기와 플레이팅 철판의 열기에 의해 숨이 살짝 죽으면서 아싹한 식감을 유지하게 된다. When the sauce is sprinkled, the sauce falls on the hot plated steel plate, boiling, and the taste of the sauce is retained in the host. And the host is kept breathing by the steam that comes from the boiling of the sauce and the heat of the plated iron plate.
8) 고명을 올리는 과정8) The process of raising the name
마지막으로 볶은 참깨 등을 고명으로 올려서 마무리한다.Finally, roasted sesame seeds are put up to finish and finish.
도 1은 이와 같은 방법으로 제조된 보쌈을 보인 사진으로서, 사진에 게재된 바와 같이, 김치나 김치속 또는 무우채무침 등과 같은 곁들어서 먹을 수 있는 사이드음식을 함께 손님상에 내어놓는다.Fig. 1 is a photograph showing the bosom produced by this method. As shown in the photograph, a side food such as kimchi, kimchi, or pickled radish is placed on the guest table together.
이상과 같은 방법으로 조리되는 철판보쌈은 보쌈고기와 아삭한 식감의 숙주를 함께 소스에 찍어서 먹는데, 아삭한 숙주가 보쌈고기의 느끼한 맛을 잡아주므로많이 먹어도 질리지 않으며, 저작감도 좋다. Bonsam is cooked in the manner described above. Bossam meat and crispy texture are taken with the sauce together with the sauce. The bitter host takes the taste of bosem meat, so it does not get tired, and chews good.
또한, 달콤하고 매콤한 소스의 맛도 더해져서 풍미가 우수할 뿐만 아니라 철판에 숙주를 깔고 보쌈고기가 올려진 외관이 종래의 보쌈과 시각적으로도 완전히 차별화된다. In addition, the taste of sweet and spicy sauces adds to the taste, and the appearance of the bosem meat on which the host is placed on the iron plate is completely different from that of the conventional bosam.
한편, 이상에서 설명한 과정은 조리의 편의와 시간 단축을 위해 순서가 변경될 수 있음은 당연하다.Meanwhile, it is a matter of course that the procedure described above can be changed in order for convenience of cooking and shortening of time.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
본 실시예에서는 상기 보쌈고기를 만드는 과정에서는 돼지고기를 삶을 때 돼지고기를 삶을 물에 파인애플을 더 추가하여 삶는다. 앞에서도 언급한 바와 같이, 돼지고기를 삶을 때 된장을 비롯하여 마늘과 같은 각종 향신재료들을 넣어서 삶는데, 본 실시예와 같이 파인애플을 더 추가하여 삶으면 고기가 한결 더 부드럽고 맛도 좋아진다. In this embodiment, in the process of making the above-described bosem meat, the pork is added to the pork, and the pineapple is added to the water to boil. As mentioned above, when pork is cooked, various kinds of spicy ingredients such as miso are added to the pork meat to cook them. When the pineapple is further added as in the present embodiment, the meat becomes smoother and tastier.
파인애플에는 단백질분해효소인 브로멜린(bromelin)이 함유되어 있다. 따라서 파인애플을 넣고 돼지고기를 삶으면 파인애플에 함유된 단백질분해효소에 돼지고기가 부드러워지는 것이다. Pineapple contains the proteolytic enzyme bromelin. Therefore, if you add pineapple and boil the pork, the pork is softened by the protease contained in the pineapple.
파인애플을 적당한 크기로 절단하여 사용하는데, 바람직하게는 파인애플의 과육부분보다 속줄기(심지)부분에 브로멜린이 상대적으로 많이 함유되어 있기 때문에, 파인애플의 과육 부분보다 파인애플의 속줄기 부분을 제거하지 않고 파인애플을 통채로 절단하여 사용한다. 비용 절감차원에서는 파인애플 통조림 제조시에 부산물로 발생되는 파인애플 속줄기를 사용하는 것도 바람직하다. The pineapple is cut to a suitable size. Preferably, since the content of bromelin is relatively large in the inner stem (wick) portion of the pineapple, the inner stem portion of the pineapple is not removed from the flesh portion of the pineapple Pineapple is cut into slices and used. In order to reduce the cost, it is also preferable to use the pineapple stem produced as a by-product in the production of canned pineapple.
특히, 바람직하게는 돼지고기를 삶기 전에 돼지고기를 소주와 오이 간 것을 혼합한 것에 2~3시간 정도 재워 놓은 다음, 삶으면, 돼지고기의 누린내를 좀 더 효과적으로 제거할 수 있다. In particular, it is preferable to boil the pork for 2 to 3 hours in a mixture of shochu and cucumber before boiling the pork, and if boiled, the pork can be removed more effectively.
Claims (5)
(2) 간장, 설탕, 고추장, 청양 고춧가루, 소주, 마늘, 계피를 넣고 한소끔 끓인 다음 액상분말 분리하여 소스를 만드는 과정;
(3) 숙주를 세척하고, 물기를 제거하는 숙주준비과정;
(4) 플레이팅 철판을 달구는 과정;
(5) 달궈진 플레이팅 철판에 상기 숙주준비과정에서 준비한 숙주를 올려놓는 숙주플레이팅과정;
(6) 상기 1)과정에서 만든 보쌈고기를 썰어서 상기 숙주플레이팅과정에서 플레이팅 철판 위에 올려놓은 숙주 위에 올려놓는 보쌈고기플레이팅과정; 및
(7) 상기 (6)과정에서 숙주가 올려진 플레이팅 철판 위에 상기 (2)과정에서 만들어 놓은 소스를 뿌리는 과정;을 포함하는 것을 특징으로 하는 철판보쌈 제조방법.
(1) the process of making bonsam meat by boiling pork;
(2) The process of making the sauce by boiling the soy sauce, sugar, hot pepper paste, red pepper powder, soju, garlic,
(3) a host preparation process in which the host is washed and the water is removed;
(4) the process of ironing the plated steel plate;
(5) a host plating process in which the host prepared in the host preparation process is placed on a heated plated steel plate;
(6) a bosom meat plating process in which the bosem meat prepared in the above step (1) is sliced and placed on a host placed on a plated iron plate during the host plating process; And
(7) A method for manufacturing an iron plate bobbin, comprising the steps of: (a) sprinkling the source made in the step (2) on a plated iron plate on which a host is placed in step (6).
상기 소스를 만드는 과정에서는,
간장 1100g, 설탕 400g, 고추장 30g, 청양 고춧가루 10g, 소주 360ml, 마늘100g을 넣는 것을 특징으로 하는 철판보쌈 제조방법.
The method according to claim 1,
In the process of making the source,
1100 g of soy sauce, 400 g of sugar, 30 g of red pepper paste, 10 g of red pepper powder, 360 ml of soju, and 100 g of garlic are placed.
상기 (1)과정에서는 돼지고기를 삶을 물에 파인애플을 넣어서 삶으며,
상기 (1)과정 전에는 돼지고기를 소주와 오이 간 것을 혼합한 것에 재워놓는 과정이 더 추가된 것을 특징으로 하는 철판보쌈 제조방법.
3. The method according to claim 1 or 2,
In the process (1), pork is boiled with pineapple in water,
The method of manufacturing the iron plate bobbin according to any one of the above (1) to (4), further comprising the step of putting pork in a mixture of soju and cucumber.
상기 파인애플은 파인애플 속줄기(심지)인 것을 특징으로 하는 철판보쌈 제조방법.
The method of claim 3,
Wherein the pineapple is a pineapple stem (core).
상기 소스는 간장 1100g, 설탕 400g, 고추장 30g, 청양 고춧가루 10g, 소주 360ml, 마늘100g, 계를 넣고 한소끔 끓여서 만든 것을 특징으로 하는 철판 보쌈.
It is made by raising the host and bosem meat in sequence on a plated iron plate, then sprinkling the sauce,
The sauce is made of 1100g of soy sauce, 400g of sugar, 30g of red pepper paste, 10g of red pepper powder, 360ml of soju, 100g of garlic,
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| KR20050048928A (en) | 2003-11-20 | 2005-05-25 | 최영숙 | The pine needles-bossam and the eating system |
| KR101333302B1 (en) * | 2012-08-23 | 2013-11-27 | 이상태 | Method for preparing of fried boiled-meat and fried boiled-meat prepared by the same |
| KR20150142172A (en) * | 2014-06-11 | 2015-12-22 | 대덕대학산학협력단 | How to make host beef meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20050048928A (en) | 2003-11-20 | 2005-05-25 | 최영숙 | The pine needles-bossam and the eating system |
| KR101333302B1 (en) * | 2012-08-23 | 2013-11-27 | 이상태 | Method for preparing of fried boiled-meat and fried boiled-meat prepared by the same |
| KR20150142172A (en) * | 2014-06-11 | 2015-12-22 | 대덕대학산학협력단 | How to make host beef meat |
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