KR101704407B1 - A process for the preparation of pork skin foods having the improved quality for storage and functionality and the pork skin foods - Google Patents
A process for the preparation of pork skin foods having the improved quality for storage and functionality and the pork skin foods Download PDFInfo
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- KR101704407B1 KR101704407B1 KR1020150183624A KR20150183624A KR101704407B1 KR 101704407 B1 KR101704407 B1 KR 101704407B1 KR 1020150183624 A KR1020150183624 A KR 1020150183624A KR 20150183624 A KR20150183624 A KR 20150183624A KR 101704407 B1 KR101704407 B1 KR 101704407B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Botany (AREA)
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Abstract
Description
The present invention relates to a method for preparing a pork cooked with enhanced storage stability and functionality and a pork cooked by the method. More specifically, it can be stored for a long period using a mixed extract of pork, mulberry and horno wood, The present invention also relates to a method for manufacturing a pork cooked with increased sensibility by keeping a chewy texture of the pork cookie as well as removing the cooked pork cooked by the pork cooker.
Recently, as interest in health has increased, the development of processed foods containing substances useful for health is actively under way. Particularly, collagen materials are attracting attention due to physiological benefits such as prevention of skin aging, prevention of arthritis, antihypertensive and anticancer action.
The collagen is an animal protein and is abundant in animal skin, bones, cartilage, tendons, ligaments and other connective tissues. Particularly, in the case of pork skin of pork, the collagen content is higher than that of other animals or parts, and it is advantageous that the collagen can be taken intact without any separate extraction process.
These collagen-rich ponies are edible, but they are less eaten than other parts because the texture is not good. However, recently, the food function of pig shells has been attracting attention due to collagen fibers contained in large amounts in pig shells.
In Korea, I have eaten raw pork as an edible food. However, most of the methods of eating pork are either spices or roasted raw meat, or sprinkled with seasoned pork. Most of them are cooked instantly and have problems in distribution and shelf life. There was a limit to the spread.
In order to overcome such a problem, Korean Patent Laid-Open Publication No. 0-2012-0125056 discloses a method of manufacturing a pork husk herbal paste, which is optimized by using herbal medicine and fruit, to remove the pork husk- A method of manufacturing a one-piece pig meat of a porcine shell has been disclosed.
However, in the above-mentioned prior art, there is a problem in that it is impossible to completely remove the unique nutrients by removing the nutrients of the pig husk by using the herbal medicines and natural spices. Since the finished product is the meat which maintains the meat quality, The problem still can not be solved.
Accordingly, the present inventors have completed the present invention by developing a pork cooked with a mixture of Hwanggi, Mulberry, and Hovenia dulcis, which has been continuously studied to develop a shelf-life free pork food with improved functionality and improved sensory properties.
Accordingly, a technical problem to be solved by the present invention is to provide a method for producing a pork cooked with enhanced sensory properties and enhanced shelf life.
In addition, another technical problem to be solved by the present invention is to provide pork cooked according to the above production method.
According to an aspect of the present invention, there is provided a method of manufacturing a pork cookie comprising the steps of:
(S1) After finishing the pork slices, add the miso and ginger, boil for 25 to 30 minutes, and cool to completely remove the pork oil.
(S2) a mixture of Hwanggi, Mulberry and Hovenia wood at a weight ratio of 1: 2: 2 to 2: 1: 1, immersing the mixture in water, and extracting the water by hot water until the water amount is reduced to ½; And
(S3) In step (S1), 5 to 10 parts by weight of the extract of Hwanggi, Mulberry and Hovenia dewaxii prepared in the step (S2), 2 to 5 parts by weight of sesame oil, 2 to 5 parts by weight of sake, 20 to 30 parts by weight of Chinese cabbage, 20 to 30 parts by weight of burdock, 20 to 30 parts by weight of carrot, 20 to 30 parts by weight of onion, 10 to 20 parts by weight of host plant, 5 to 10 parts by weight of wheat flour, 2 to 5 parts by weight of garlic, 1 to 2 parts by weight of pepper, and 5 to 10 parts by weight of red pepper are mixed together.
Further, in order to solve the above-mentioned other technical problems, the present invention provides a pork cooked according to the above-described method.
As described above, the pork cooked according to the present invention can remove the pork-specific intestines by adding the mixed extract of Hwanggi, Mulberry, and Hovenia trees, thereby maintaining a chewy texture of the pork, The storage stability can be increased. In addition, it has the advantage of imparting functionality of Hwanggi, Mulberry, and Hovenia. Therefore, the pork dish according to the present invention not only enjoys pork lovers due to pork chops, but also is useful as a nutritional supplement for growing children and adolescents, rich in collagen, and useful for women who need collagen It is expected to be available.
BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
Fig. 1 is a photograph of a pork cooked according to the present invention.
The pork cooker of the present invention comprises the steps of (S1) polishing the pork slices, adding the miso and ginger, boiling for 25 to 30 minutes, and then cooling to completely remove the pork oil; (S2) a mixture of Hwanggi, Mulberry and Hovenia wood at a weight ratio of 1: 2: 2 to 2: 1: 1, immersing the mixture in water, and extracting the water by hot water until the water amount is reduced to ½; And (S3) 5 to 10 parts by weight of an extract of Yellow mulberry, Mulberry and Hovenia dulcis prepared in step S2, 2 to 5 parts by weight of sesame oil, 2 to 5 parts by weight of sake oil with respect to 100 parts by weight of boiled pork in step (S1) 20 to 30 parts by weight of Chinese cabbage, 20 to 30 parts by weight of burdock, 20 to 30 parts by weight of carrot, 20 to 30 parts by weight of onion, 10 to 20 parts by weight of host plant, 5 to 10 parts by weight of flour, , 2 to 5 parts by weight of garlic, 1 to 2 parts by weight of pepper and 5 to 10 parts by weight of red pepper paste.
The scientific name of Hwanggi (皇 耆) used in the present invention is Astragalus membranaceus BUNGE, which grows in the mountain area, reaches a height of 1m and has fine hairs all over. Leaves are 6 ~ 11 pairs of lobes, and are odd-numbered birds. Lobules are oval in egg shape, with both ends dull or round, with flat edges. Flowers bloom in July and August, 15 ~ 18㎜ long, light yellow color, and flower buds are formed. Root is used as a medicinal ingredient, and its active ingredient is folic acid, choline, and the like. In animal experiments, central nervous system excitement and diuretic activity were also remarkable. When a large amount of powder was administered to rats, it inhibited the development of nephritis, delayed the onset of proteinuria and cholesterol, do. This medicine is mild and mild. The efficacy is easily fatigued, weak in strength, low in vomiting, weak in pulse, and exhibiting remarkable efficacy in people who sweat a lot, and has been widely used as substitute for ginseng since ancient times. It is also widely used for uterine bleeding. It increases the physical strength and increases the tension of whole body muscles. Therefore, it belongs to a drug commonly used in oriental medicine. However, it can not be used when the fever is severe. In the private sector, it is said that if you take this medicine in chickens and eat it for a long time, you will increase your physical strength without sweating. As a typical prescription, there is a bonghwanggi-tang which is used for people who have no energy and have lost their appetite. Perennial herbaceous plants belonging to the soybean family. It grows in mountainous area, reaches 1m in height and has fine hairs all over. Root is used as a medicinal herb. In private, it is said that it is added to chickens, and when it is eaten for a month, the strength is increased without sweating.
The mulberry used in the present invention is temperate o subtropical region of origin, and there are about 30 species in the world. Mulberry is a valuable tree that has been used for a long time. Morus bombycis, Morus tiliaefolis, and Morus mongolica, which grow in the wild in Korea, have no hairs on young branches. The fruit of a mulberry is called an orchid, and it is called a heart. The size of the audi is about 1.5 ~ 2.5cm, and its shape looks like a grape. At first, it gradually grows from light green to red, and when it is fully ripe, it turns into a sword-red color mixed with red light. Oddi is rich in acidity and sweetness, and it eats a lot of raw food, but has eaten a lot of alcohol in the past. In recent years, there are many occasions when people eat jam and make an audi, and eat it for a long time. In Oriental medicine, Audi is used as a medicinal product, it is known to darken gray hair, to enhance tincture, and to cleanse the mind.
Root skin is called 桑 白皮 (桑 白皮) in one room 热 ㅇ 해 sea ㅇ diuretic ㅇ owing to the effect of cleansing the skin is also used as a cosmetic material. Wood is also used as furniture, but its utilization is not high. In the present invention, berries, roots or leaves of mulberry can be used.
The hinoki tree used in the present invention is also referred to as a termite tree. It is 10 ~ 17m high. The bark is black gray. The small branch is brownish purple with skin. The winter snow is covered with two eye scales [] and has hairs. Leaves are 8 ~ 15 cm long, ovate and wide oval or oval. There are three coarse veins on the leaf, with serrate on the edge. The white flowers bloom in June ~ July as the euphorbiae. It is bosunghwa (兩性 花). The flower runs on a sacrum flower. There are five sepals and petals, and the style divides into three. The fruit that can be obtained in September-October is brownish, 8 mm in diameter, and is shaped like a chicken's claw. Three seeds of fruit each contain one seed. Seeds are dark brown and glossy.
By the time when the fruit is ripe, the stem (果 莖) becomes thick and rugged. It has a soft scent, it has a sweet taste, and it tastes like a food. "Prime Gangmok" is said to have the effect of drinking alcohol, and juice is said to stop the nausea.
In the present invention, it is characterized in that yellow mulberry, mulberry, and humpwood are mixed at a weight ratio of 1: 2: 2 to 2: 1: 1.
The above-mentioned hwanggi, mulberry, and humpwood are immersed in water, and then hot water extraction is carried out until the amount of water is reduced to 1/2, so that the pork specific taste can be removed by adding to the pork pie dish, Not only greatly improves but also the storage ability can be increased and the shelf life can be increased.
In addition to the mixed extract of Porphyra, Mulberry, and Hovenia, 2 to 5 parts by weight of sesame oil, 2 to 5 parts by weight of sake, 20 to 30 parts by weight of Chinese cabbage, 20 to 30 parts by weight of burdock, 20 10 to 20 parts by weight of onion, 5 to 10 parts by weight of flour, 2 to 5 parts by weight of corn, 2 to 5 parts by weight of garlic, 1 to 2 parts by weight of pepper and 5 To 10 parts by weight.
Further, in the pork cooker of the present invention, additional materials may be added according to preference in addition to the above materials, and there is no particular limitation on the kind and amount thereof.
The pork dish according to the present invention can be used not only by a person who avoids pork due to pork chops but also because it is abundant in collagen and is useful as a nutritive food for growing children and young people and is very useful for women who need collagen It is expected to be possible.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.
≪ Example 1 >
I cooked the pork noodles thoroughly and boiled it for about 30 minutes with miso and ginger.
On the other hand, Hwanggi, Mulberry and Hovenia trees were mixed at a weight ratio of 1: 1: 1 and then subjected to hot water extraction.
The pork oil was removed from the boiled pork with a bamboo tube and the pork oil was removed with a bamboo tube and the pork oil was extracted with 60 g of the extract, 4 g of sesame oil, 3 g of sake, 3 g of sake, 15 g of Chinese cabbage, 15 g of carrot, 15 g of onion, 15 g of onion, g and 6 g of kochujang were mixed to prepare a pork cooked.
≪ Comparative Example 1 &
Except that the extracts of Hwanggi, Mulberry and Hovenia were not added.
≪ Test Example 1 >
In order to observe the sensory characteristics of the ponies cooked according to the present invention, the sensory characteristics of the cooked ponies prepared in Example 1 and the ponzu prepared in Comparative Example 1 were examined as follows.
The sensory quality evaluation scale was selected from 7 sensory qualities (7 points: very good, 6 points: good, 5 points: good, 4 points: normal, 3 points) Point: a little bad, 2 points: bad, 1 point: very bad). The sensory test items were evaluated with five sensory items such as color, texture, smell, taste and overall acceptability. The results were analyzed by Duncan's multiple range test at 5% level using ANOVA. Were examined. The results are shown in Table 1 (mean value + standard deviation).
As shown in Table 1, the porridge produced according to the present invention was evaluated in color, texture, smell and taste. In particular, the texture and the smell of the pork were compared with the pork cooked in Comparative Example 1.
≪ Test Example 2 >
In order to measure the storage stability of the pork cooked according to the present invention, the pork cooked according to Example 1 was stored in the refrigerator for 10 days and 15 days, and then the sensory evaluation of the pork cooked was compared.
The results of the sensory test items such as color, texture (chewy), smell (catch) and taste are shown in Table 2 below using the 7-point scale method as in Test Example 1 above.
As shown in Table 2, it was confirmed that there was no significant difference in the color, texture, smell and taste evaluation after storage for 30 days and 50 days after the dead according to the present invention. On the other hand, the pork cooked in Comparative Example 1 showed a significant decrease in sensory characteristics even after storage for 15 days.
As described above, the pork cooked according to the present invention can remove the pork-specific intestines by adding the mixed extract of Hwanggi, Mulberry, and Hovenia trees, thereby maintaining a chewy texture of the pork, The storage stability can be increased. In addition, it has the advantage of imparting functionality of Hwanggi, Mulberry, and Hovenia. Therefore, the pork dish according to the present invention not only enjoys pork lovers due to pork chops, but also is useful as a nutritional supplement for growing children and adolescents, rich in collagen, and useful for women who need collagen It is expected to be available.
Claims (3)
(S1) After finishing the pork slices, add the miso and ginger, boil for 25 to 30 minutes, and cool to completely remove the pork oil.
(S2) a mixture of Hwanggi, Mulberry and Hovenia wood at a weight ratio of 1: 2: 2 to 2: 1: 1, immersing the mixture in water, and extracting the water by hot water until the water amount is reduced to ½; And
(S3) In step (S1), 5 to 10 parts by weight of the extract of Hwanggi, Mulberry and Hovenia dewaxii prepared in the step (S2), 2 to 5 parts by weight of sesame oil, 2 to 5 parts by weight of sake, 20 to 30 parts by weight of Chinese cabbage, 20 to 30 parts by weight of burdock, 20 to 30 parts by weight of carrot, 20 to 30 parts by weight of onion, 10 to 20 parts by weight of host plant, 5 to 10 parts by weight of wheat flour, 2 to 5 parts by weight of garlic, 1 to 2 parts by weight of pepper and 5 to 10 parts by weight of red pepper are mixed,
Wherein the fruit, root and leaves of the mulberry are all used in the step (S2).
Manganese, and hinoki trees in a weight ratio of 1: 1: 1.
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|---|---|---|---|---|
| KR19990086106A (en) * | 1998-05-18 | 1999-12-15 | 이은선 | Method of manufacturing instant foods whose main ingredient is pork skin |
| KR20050003781A (en) * | 2003-07-04 | 2005-01-12 | 박상일 | Dressing for Roast Meat and Manufacturing Method of the Same |
| KR101209216B1 (en) * | 2010-08-20 | 2012-12-06 | (주) 미트머스 | The Chinese medicine the pig shell jelly manufacturing method which is controlled and medicine the pig shell jelly |
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|---|---|---|---|---|
| KR19990086106A (en) * | 1998-05-18 | 1999-12-15 | 이은선 | Method of manufacturing instant foods whose main ingredient is pork skin |
| KR20050003781A (en) * | 2003-07-04 | 2005-01-12 | 박상일 | Dressing for Roast Meat and Manufacturing Method of the Same |
| KR101209216B1 (en) * | 2010-08-20 | 2012-12-06 | (주) 미트머스 | The Chinese medicine the pig shell jelly manufacturing method which is controlled and medicine the pig shell jelly |
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| 오늘의 점심메뉴, 돼지껍데기 초무침과 반찬들~. 네이버 블로그. [online], 2014.06.24., [2016.04.18. 검색], 인터넷: <URL: http://blog.naver.com/jhboodongsan/220040192020>* * |
| 오늘의 점심메뉴, 돼지껍데기 초무침과 반찬들~. 네이버 블로그. [online], 2014.06.24., [2016.04.18. 검색], 인터넷: <URL: http://blog.naver.com/jhboodongsan/220040192020>* |
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