LEE, KYONG AE,이경애,BAE, SOO OK,배수옥,KIM, YONG SU,김용수,OH, JUN OK,오준옥
申请号：
KR1020120155819
公开号：
KR1013007470000B1
申请日:
2012.12.28
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of dduckgalbi is provided to remove bad smell from the pork skin before adding into low fat material meat for producing functionally excellent dduckgalbi.CONSTITUTION: A fat layer attached to the lower side of the pork skin is removed. 4.00 parts by weight of pork skin without the fat layer, 0.30 parts by weight of onion, 0.20 parts by weight of spring onion, 0.03 parts by weight of ginger, 0.15 parts by weight of soju, and 5 parts by weight of purified water are mixed, and the mixture is heated at 100°C for an hour. The heated pork skin is cooled, and cut. 51 wt% of material meat, 15.00 wt% of pork fat, 12 wt% of cut pork skin, 5.50 wt% of white sugar, 3.00 wt% of garlic, 3.00 spring onion, 2.50 wt% of soy sauce, 2.00 wt% of onion, 1.85 wt% of sesame seed oil, 1.00 wt% of beef bone stock, 0.50 wt% of ginger, 0.20 wt% of nucleic acid artificial seasoning, 0.15 wt% of black pepper powder, and 2.30 wt% of purified water are mixed. The mixture is molded and frozen. The material meat is a low fat portion selected from beef rump, pork front legs, and pork hind legs.COPYRIGHT KIPO 2013[Reference numerals] (AA) Process (BB) Preprocessing raw material (CC) Removing odor (DD) Cooling (EE) Cutting (FF) Mixing (GG) Molding (HH) Freezing (II) Finished product (JJ) Content of the processing (KK) Removing a fat layer attached to the lower side of pork skin (LL) Adding onion, garlic, spring onion, ginger, and soju (Korean distilled spirits), and heat-treating the mixture at 100°C for an hour (MM) Cooling the heated pork skin to under 20°C (NN) Cutting the pork skin spaced at 5 mm apart by using a silence cutter (OO) Mixing the meat material with sauces (PP) Molding the mixture with the predetermined weight in a mold (QQ) Rapid freezing the molded product in a refrigerator of under -38°C (RR) Packing outside of the product and storing under 18°C본 발명은 돈피와 저지방 육을 이용한 떡갈비의 제조방법에 관한 것으로, 본 발명에 의할 경우, 돈피에 에탄올을 첨가함으로써 효과적으로 웅취를 제거할 수 있고, 이를 저지방
