The present invention relates to a manufacturing method of slices of barbecued pork including pine needle components, and more specifically, to a method which allows a pine needle extract to permeate into raw pork, adds other additives to the raw pork, ages the same, and smokes the aged raw pork via four steps of drying, smoking, cooking and exhausting in a smoke house, thereby allowing pine needle components to be included in the smoked pork. According to the present invention, the barbecued pork including pine needle components is free from the peculiar fishy smell of pork, has tender flesh and a reduced greasy taste as oil is removed from the barbecued pork, and can secure an enhanced flavor as the flavor of pine needle is absorbed into the barbecued pork. In addition, pine needle components are included in the barbecued pork. Accordingly, consumers can take the effective ingredients of pine needle while taking the barbecued pork, and the acidification of the barbecued pork is inhibited so the storability thereof is enhanced.COPYRIGHT KIPO 2016본 발명은 솔잎성분이 함유된 돼지 바비큐 슬라이스의 제조방법에 관한 것으로서, 좀더 상세하게는 돼지 원료육에 솔잎엑기스을 함유시킨 다음 기타 첨가물을 첨가하여 숙성시키고, 상기 숙성된 돼지 원료육을 스모크 하우스에서 4단계의 건조, 훈연, 쿠킹, 배기단계를 거치며 훈제돼지에 솔잎성분이 함유되도록 하는 방법에 관한 것이다.본 발명에 따른 솔잎성분이 함유된 훈제된 돼지바베큐는, 돼지 특유의 비린내가 나지 않으며, 돼지기름이 빠져 육질이 부드럽고 느끼한 맛이 감소되며, 돼지고기에 솔잎향이 배어있어서 돼지고기의 풍미를 더할 수있으며, 또한 돼지고기에 솔잎성분이 함유되므로, 돼지고기를 섭취함과 동시에 솔잎의 유용한 성분을 섭취할 수 있고, 돼지고기의 산패가 억제되어 저장성이 향상된다.
