KR101255425B1 - a smoking abomasum of the first roasted method and followed hereupon roasted - Google Patents

Abstract

The present invention relates to a method of first roasting the intestine (A) through the roaster (1) having a charcoal barrel (30), characterized by the method of having a window (A) cut to a predetermined length, the roasting (1) preparing to put the charcoal 31 into the charcoal (30) (S10); Igniting the charcoal 31 of the roaster 1 by preheating to maintain an internal temperature of about 130 to 180 ° C. (S20); Putting the grill 10 to receive the intestine A on the roaster 1 and roasting for about 1 to 3 minutes (S30); Sprinkling the film window (A) again by sprinkling wood chips 32 in the charcoal (30) of the roasting (1) for 3 to 10 minutes to re-baked with smoked (S40); And pulling out the film window A from the roaster 1 and finishing the instant roasting or freezing storage according to preference (S50).
Accordingly, the present invention, while preventing the change of antiseptics and fats through the smoking and drying of moisture to improve the preservation, softens the meat, and adds the smoke-specific fragrance while improving the flavor while removing the unique smell of the intestines As you become beautiful, your appetite will increase.

Description

A smoking abomasum of the first roasted method and followed hereupon roasted}

The present invention relates to a method of roasting the intestines with smoke, and more specifically, to prevent preservatives and change of fat and to improve the preservation by drying the moisture through smoke, soften the meat, and add a smoke-specific flavor, flavor is The present invention relates to a method of roasting a spear with a smoked smoked bar, which increases the appetite as the appearance becomes more beautiful while improving the smell of the spear.

In general, the spear is a food that has been in the spotlight in recent years, and its type is divided into a pig spear and a small spear. Porcine intestines are called intestines within 30 cm of the rectum (anal), and small intestines are called intestines, namely red or intestines. These spears are much higher in calcium than regular lean meat and are high in protein and low cholesterol foods, which are good for children's growth and rickets, and are also effective in preventing osteoporosis and osteomalacia in adults. In particular, it is a women's diet foods with excellent decomposition action, helping to protect the stomach wall, alcohol decomposition and digestion, making it perfect for wine lovers.

However, because of the peculiar smell and meat quality, the film has been solved through various methods. That is, in order to remove the smell, boiled in water for a long time to remove the savory taste inherent to the insole, as well as the loss of nutrients due to the loss of juice, and the chewy texture unique to the insole has a disadvantage that the taste is reduced. Therefore, the loss of nutrients and increase the taste and texture of the sole alone, and the situation is emerging as an urgent problem to remove the smell and roasting of the intestine is not easy to get tired even if you eat a large amount of insole.

For example, according to Korean Patent Laid-Open Publication No. 2004-0006047, a method of manufacturing pork spears, "The conventional pork spear is mixed with salt in a certain amount of pork scoop, stirred and washed to remove oil and cut to the required size to completely remove water. , Beef in boiled water, Miwon, salt, kiwi mixed with a certain amount of the mixture mixed in the seasoning, and then aged 18 to 20 hours at 0 ℃ vacuum packed in the required unit and then quenched at minus 20 ℃ Doing.

As another example, according to Korean Patent Laid-Open Publication No. 2009-0125554, a flat pork window for frying and a method of cooking the same, "Preparing a fresh pork window and then inverting to remove the oil mass stuck inside the window, and the flour or salt in the pork window After input, rub and wash, cut into 2 ~ 3cm size to obtain a round pork window, and aged by adding a aging agent such as shochu, softeners, kiwi juice to the cut pork window, and the aged pork window is heated again Put it in a pot and stir evenly while stirring it evenly. Drain the cooked pork sack in a colander to remove water and grease. To make it available to you. "

However, in the former case, the aging method, which is generally widely used, was insufficient to completely remove the inherent odor through the aging method. In addition, when the grill is burned in a brazier, the smell doubles and disturbs the appetite of consumers. Especially, the maturation method increases the cost and temperature as the storage period and the device are required and maintained separately. There is a problem that must pay close attention to humidity and the like.

In the latter case, a method of improving the texture of meat and removing odors through a aging method is proposed, but this also causes problems such as the former, and limits the aged film soles for frying. In other words, there is an effect of creating a new taste by frying the fermented makchang, but it is only according to the user's preference and difficult to apply for grilling, and when the fry is fried, the unique light taste disappears, and dough using flour Because it fry in oil to eat ingredients that are not good for the body, such as trans fat, has the disadvantage of causing adult diseases by providing a cause for obesity.

Korean Laid-Open Patent Publication No. 2004-0006047 "Method of manufacturing pig window" Korean Unexamined Patent Publication No. 2009-0125554 "Flat pork window for frying and its cooking method"

Accordingly, the present invention is to fundamentally solve the conventional problems as described above, while preventing the change of antiseptics and fats through the smoking and drying of moisture to improve the preservation, soften the meat quality, smoke-specific flavor is added to flavor The purpose of the present invention is to provide a method of roasting the intestines with smoke and increasing the appetite as the appearance becomes more beautiful while improving the smell of the intestines.

In order to achieve the above object, the present invention provides a method for roasting the intestine in the smoke through the roaster having a charcoal barrel: comprising a cut to a predetermined length, preparing the charcoal in the charcoal of the roasting; Igniting the charcoal of the roasting furnace to preheat to maintain the internal temperature within 130 ~ 180 ℃; Putting the grill to receive the film on the roasting and roasting for about 1 to 3 minutes; Sprinkle the wood chips in the charcoal of the roasting the re-seal again and re-baked in smoke for about 3 to 10 minutes; And withdrawing the intestine from the roaster and finishing the instant roast or freezing storage according to preference.

At this time, the re-prime roasting step of the present invention is characterized by using a wood chip having a water content of 30 ~ 90%.

According to another aspect of the present invention, in the roasting for priming the spear with smoke: a grill provided with a multi-stage wire mesh to accommodate the spear; A fuselage having a lid for interposing a pedestal on which a grill is seated on a predetermined space and preventing heat from being released to the outside; Charcoal can be equipped with a grid-shaped wire mesh that accommodates the charcoal and wood chips while being removable in the lower portion of the body; And a gasification furnace having a plurality of discharge holes on an outer circumferential surface of the charcoal barrel in the fuselage. It is interposed to be located between the grill and the charcoal, at the same time blocking the heat source discharged from the gas stove at the same time through the smoke generated from the charcoal and wood chips smoked plate to prevent direct grilling; characterized in that it comprises a; .

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It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described in the above configuration and operation, the first roasting method and roaster according to the present invention to prevent the change of antiseptic and fat through the smoke and to improve the preservation by drying the moisture, soften the meat quality, and add the smoke-specific flavor, flavor As it improves, it eliminates the inherent odor of the intestines and increases the appetite as the appearance becomes more beautiful.

1 is a flow chart showing the overall steps according to the present invention,
Figure 2 is a schematic diagram showing the decomposition of the roaster according to the present invention,
3 is a perspective view showing a grill for accommodating the window according to the present invention,
4 is a perspective view showing a charcoal container according to the present invention,
5 and 6 is a configuration diagram showing a state of use of the roaster according to the present invention,

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart showing the overall steps according to the present invention.

The present invention relates to a method of roasting the intestine (A) with smoke through the roaster (1) having a charcoal (30), and relates to a method of roasting the intestine with smoke.

Preparation step (S10) according to the present invention is provided with a film window (A) cut to a predetermined length, the charcoal 31 is put into the charcoal (30) of the roaster (1). Preparatory step (S10) is to prepare a window (A) is cleanly cleaned and properly cut. Of course, such a window (A) may be used through a variety of aging techniques. After that, the charcoal (30) is provided with a roaster (1) in which the appropriate amount of charcoal. At this time, the roaster (1) is generally made through the roaster (1) described below of the present invention as an indirect method that can be roasted in a smoke rather than a direct grill method of meat.

In addition, the preheating step (S20) according to the present invention is preheated to maintain a temperature of about 130 ~ 180 ℃ by igniting in the charcoal 31 of the roaster (1). Preheating step (S20) when the charcoal 31 is put into the charcoal 30, the fire in the gas stove 40 provided in the roaster (1) by igniting the fire temperature of the inside of the roaster (1) 130 ~ 180 ℃ Preheat to At this time, the internal temperature means the temperature of the air, not the temperature of the gas stove 40 provided in the roaster (1), which preheats the internal temperature of the roaster (1) to the cooking temperature of the film window (A) in advance. The cooking time can be shortened and the juice of the intestine (A) can be suppressed as much as possible to prevent the meat from becoming tough. The temperature of this preheating step (S20) can be used according to the condition and the amount of the film window, it will be most suitable to preheat to a temperature of about 150 ℃.

In addition, the first roasting step (S30) according to the present invention by putting the grill 10 for receiving the film window (A) on the roaster (1) to roast for 1 to 3 minutes. In the first roasting step S30, the grill 10 in which the film window A is accommodated is inserted into the roaster 1 preheated by the preheating step S20. At this time, the grill 10 uses a wire mesh 11 that is interposed at suitable intervals so that the temperature inside the grill 1 can be evenly distributed on the outer circumferential surface of the film window (A). After inserting the grill 10 accommodated such a window (A), the temperature inside the roaster 1 drops to about 100 ° C., and performs the first roasting for about 1 to 3 minutes as it is. This is to maintain the film window A having a temperature of room temperature the same as the preheating temperature while maintaining the roaster 1 preheated to a temperature of about 130 ~ 180 ℃ by the aforementioned preheating step (S20) at the original temperature to be.

In addition, the re-prime roasting step (S40) according to the present invention by spraying the wood chip 32 in the charcoal (30) of the grilling (1) again to re-prime roasted by smoking for about 3 to 10 minutes. When the re-prime roasting step (S40) is primarily in the state of heating the film window (A) through the primitive roasting step (S30) withdraws the charcoal barrel 30 from the roaster (1) wood chips (top) of the char (31) Sprinkle appropriately 32) and insert the charcoal (30) into the roaster (1). Therefore, as the wood chips 32 are burned by the heated charcoal 31, hot smoke is generated inside the roaster 1.

Of course, the smoke is circulated to the natural convection phenomenon due to the temperature difference inside the roaster (1), the film window (A) is cooked by this smoke. Baking time with this smoke is preferably baked for about 3 to 10 minutes depending on the state and amount of the film window (A), and most preferably baked for about 7 minutes. The first grilled film window (A) is baked around 5-30% from the outer surface and has a bright color, and is transformed into a soft state by expanding about two times or more from raw meat.

At this time, according to the present invention, the re-chopping roasting step (S40) uses a wood chip 32 having a water content of 30 ~ 90%. As described above, the wood chips 32 are sprayed on the charcoal 30 to generate smoke. The wood chips 32 are wetted with water so as to have a water content of 30 to 90%. Of course, it is not necessary to use a wet one, but in order to generate a larger amount of smoke, an appropriate moisture content is required. At this time, the wood chip 32 may be provided with various flavors by using the oak, cherry, pomegranate, etc., in which the unique fragrance of the wood is contained in the film window A.

In addition, the finishing step (S50) according to the present invention is to draw the window A from the roaster (1) to finish the instant roast or frozen storage according to your preference. Finishing step (S50) withdraws the film window (A) is primed from the roaster 1 and immediately stored or frozen according to the taste of the taster. That is, in the case of instant roasting, the film window A drawn out from the roaster 1 can be directly baked on a gas fire plate or charcoal. If you eat it immediately so you can bake quickly because it is baked as a first time without the unique smell of makchang (A). In addition, due to the infiltration of charcoal fire and wood incense in the film window (A), you can feel the unique and delicious fragrance in general gas fire plate as it is.

In addition, the frozen storage, because the taster can be baked at any time when desired, it is convenient and convenient, and in particular, because the smoke preservation is greatly improved by preventing the change of the antiseptic and fat of the membrane (A) and drying of moisture It can be mass-distributed to roasting establishments or large marts, creating an opportunity for consumers to easily access the intestines (A).

Figure 2 is a schematic exploded view showing the roaster according to the present invention, Figure 3 is a perspective view showing a grill for accommodating the window according to the present invention, Figure 4 is a perspective view showing a charcoal container according to the present invention.

According to another aspect of the present invention, the grilling for priming the intestine (A) in the process of performing the above-described preparation step (S10), preheating step (S20), the first roasting step (S30), the re-chopping roasting step (S40) It relates to (1).

According to the present invention, the grill 10 is provided with a multi-stage wire mesh 11 to accommodate the insole A. The grill 10 is interposed with a grid-shaped wire mesh 11 formed at predetermined intervals, and is seated to receive the film window A as an upper end of the wire mesh 11. At this time, the interval of the wire mesh 11 is preferably interposed at intervals that do not fall to the bottom in the range that does not interfere with the heat of the film window (A). Both sides of the grill 10 is provided with a handle 12 via the cradle 13.

That is, as shown in FIG. 3, the user has a handle 12 to facilitate carrying, and allows the grill 10 to be stacked in multiple stages on top of the holder 13 formed inside the handle 12. . According to the illustration is limited to three steps, but if not limited to those skilled in the art can be fully utilized even 5 to 10 or more steps. In other words, the grill 10 can be inserted and detached from the fuselage 10 to be described later to be able to bake the window (A) to smoke.

In addition, according to the present invention, the fuselage 20 is provided with a lid 23 for blocking heat from being discharged to the outside via a mounting piece 22 on which the grill 10 is seated on a predetermined space 21. . The body 20 is a table type having a predetermined space 21 in the center, and has a plurality of supports (not shown) at the bottom so as to be safely supported from the ground. At this time, it is provided with a mounting piece 22 having a jaw of the second stage to the space 21 formed in the center to induce the seat 10 is seated.

In addition, the space 21 provided in the center of the body 20 is provided with a lid 23 that is folded to open and close from the outside. The lid 23 serves as a main function of blocking heat generated on the space 21 from being discharged to the outside and additionally serves to protect the film window A from other foreign matter. Therefore, the lid 23 is preferably made of a heat insulating material to block the transfer of heat, and through the glass plate of a suitable size so that it can be projected from the outside into the space 21 of the fuselage 20 to be seen inside, the temperature in the space 21 Install a thermometer to detect. In addition, by installing a blower to one side or the lid 23 of the body 20 may be provided to forcibly circulate the smoke generated inside.

In addition, according to the present invention, the charcoal 30 is provided with a grid-shaped wire mesh that accommodates the charcoal 31 and the wood chips 32 while being detachable to the lower portion of the fuselage 20. Charcoal 30 is provided to be removable in the form of a drawer to the lower side of the body 20. As shown in FIG. 4, one side of the charcoal barrel 30 is provided with a handle (not shown) which the user can attach by hand, and has a grid type housing the charcoal 31 and the wood chips 32 therein. With wire mesh. At this time, it is provided with an oil sump (not given the drawing number) to accommodate the oil generated during the smoking of the window (A) to one side inside. In addition, the other side is interposed with a control hole (not shown in the figure) to give the supply of oxygen to facilitate the combustion of the char 31 and the wood chip 32.

In addition, according to the present invention, the gas stove 40 has a plurality of discharge holes 41 on the outer circumferential surface thereof while being located below the charcoal barrel 30 in the fuselage 20. Gas stove 40 is in the form of a round bar having a predetermined length is inserted into the body 20 in pairs. In addition, the end of the gas stove 40 is connected to the fuel of LPG or LNG while injecting it generates direct heat. At this time, the outer circumferential surface of the gas oven 40 is provided with a plurality of discharge holes 41 to induce the fuel to be evenly distributed as the fuel is discharged onto the discharge holes 41. The fire generated by the gas stove 40 directly touches the wire mesh of the charcoal barrel 30 to heat the charcoal 31 and heat the wood by the charcoal 31 heated while heating the formed space 21 of the fuselage 20. As the chip 32 burns, hot smoke is generated.

At this time, the smoking plate 50 according to the present invention is interposed to be located between the grill 10 and the charcoal 30, and blocks the heat source emitted from the gas stove 40 at the same time charcoal 31 and wood chips ( The smoke generated from 32 prevents the grilling of the insole A. Guiding the grill 10 to be grilled on the grill 1 having the above-described grill 10, fuselage 20, charcoal 30, and gas stove 40 through a smoke plate 50. do.

The smoke plate 50 gas stove 40 is inserted into the fuselage 20 in a pair having a shape of a round bar having a predetermined length. In addition, the end of the gas stove 40 is connected to the fuel of LPG or LNG while injecting it generates direct heat. At this time, the outer circumferential surface of the gas oven 40 is provided with a plurality of discharge holes 41 to induce the fuel to be evenly distributed as the fuel is discharged onto the discharge holes 41. The fire generated by the gas stove 40 directly touches the wire mesh of the charcoal barrel 30 to heat the charcoal 31 and heat the wood by the charcoal 31 heated while heating the formed space 21 of the fuselage 20. As the chip 32 burns, hot smoke is generated. The chip 32 is separated or integrally interposed in the center of the space 21 provided in the body 20 so as to be located between the grill 10 and the charcoal 30. That is, the smoking plate 50 prevents heat generated by the gas stove 40 and the charcoal 31 from being directly applied onto the grill 10 receiving the film window A, thereby becoming a fireball. . Of course, the grooves are formed on both sides of the grill 10 and the charcoal 30 without being completely sealed, so that smoke generated by the wood chips 32 is circulated. At this time, the smoking plate 50 is formed to be inclined at a predetermined angle so that the film window (A) is formed so as to flow into the sump provided in the above-described charcoal barrel 30 containing the oil generated by the smoke.

5 and 6 are diagrams showing the use state of the roaster according to the present invention.

As illustrated in FIG. 5, the charcoal barrel 30 provided at the bottom of the fuselage 20 is taken out to contain a proper amount of charcoal 31 and then inserted again. Subsequently, the fuel is ejected to the gas stove 40 and ignited to heat the internal temperature to preheat. Of course, the lid 23 is carried out in a sealed state, and confirms that the temperature of the internal space 21 of the body 20 is raised through a thermometer provided in the lid 23 and recognizes it.

And when the temperature of the inner space 21 of the fuselage 20 reaches about 130 ~ 180 ℃ outside the lid 23 is opened and the grill (10) accommodated in the grill 10 of the fuselage 20 ( 22) and the lid 23 is closed again to seal from the outside. At this time, as the film window A at room temperature enters, the temperature of the preheated space 21 drops to about 100 ° C., and when about 2 minutes passes, the temperature rises to the same temperature as the preheated temperature again.

That is, as can be seen from the cross-sectional perspective view projecting the inside of the roaster (1) shown in the drawing is a smoking plate 50 is installed between the grill 10 and the charcoal 30 through the two sides are interposed, such a smoke Block 50 from the heat source of the gas stove 40 and the charcoal 30 through the plate 50 to prevent the film window (A) is fired. At this time, the air heated by the gas stove 40 and the charcoal barrel 30 is circulated through the convection with the through holes provided on both sides of the smoke plate 50 to heat the film window A accommodated in the grill 10.

Subsequently, as shown in FIG. 6, the charcoal barrel 30 is separated from the body 20 so that the wood chips 32 are properly sprayed onto the charcoal 31 in the charcoal 30, and then the charcoal barrel 30 is again. Insert in (20). At this time, since the wood chip 32 has a water content of 30 to 90%, smoke is generated rapidly, and the smoke is maintained at the same temperature as the temperature of the space 21 inside the fuselage 20. Therefore, the window (A) accommodated in the grill 10 is baked in a smoke while circulating through the above-described convection phenomenon. After baking for about 7 minutes, the grill is lifted out of the fuselage 20 to complete the barbecue A which is the first grill.

As described above, the present invention improves the preservation property by preventing the change of the antiseptic property and fat and drying the moisture through the smoke, and softens the meat quality, in particular, by adding the smoke-specific flavor, the flavor is improved, and the appearance and the appearance of the odor are removed. As you become beautiful, your appetite increases.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

A: Spear 1: Roast
10: Grill 11: Wire Mesh
12: handle 13: holder
20: fuselage 21: space
22: holder 23: lid
30: charcoal 31: charcoal
32: wood chip 40: gas stove
41: discharge hole 50: smoked plate

Claims (4)

In the method of first roasting the intestine (A) through a roaster (1) with a charcoal barrel (30):
A step (S10) having a film window (A) cut to a predetermined length and putting charcoal (31) into a charcoal container (30) of the roaster (1);
Igniting a charcoal on the charcoal of the roaster (1) to preheat it to maintain the internal temperature within 130 ~ 180 ℃ (S20);
Putting the grill 10 to receive the intestine A on the roaster 1 and roasting for about 1 to 3 minutes (S30);
Sprinkling the film window (A) again by sprinkling wood chips 32 in the charcoal (30) of the roasting (1) for 3 to 10 minutes to re-baked with smoked (S40); And
The step (S50) withdrawal from the roaster (1) to finish the instant roast or frozen storage according to the preference (S50); The method of primitive roasting the intestine characterized in that it comprises a. The method of claim 1,
In the re-prime roasting step (S40), the method of roasting the bark with smoked, characterized in that using the wood chip 32 having a water content of 30 ~ 90%. In roasting the intestines (A) with smoke:
Grill 10 having a wire mesh 11 of the multi-stage to accommodate the film window (A);
A fuselage 20 having a lid 23 on which the grill 10 is seated on the predetermined space 21 and having a lid 23 for preventing heat from being discharged to the outside;
Charcoal barrel 30 is provided with a grid-shaped wire mesh that can be mounted on the lower portion of the fuselage 20 while receiving the char 31 and wood chips 32; And
A gas stove 40 positioned below the charcoal barrel 30 in the fuselage 20 and having a plurality of discharge holes 41 on an outer circumferential surface thereof;
Interposed so as to be located between the grill 10 and the charcoal 30, and cut off the heat source emitted from the gas stove 40 at the same time through the smoke generated from the charcoal 31 and the wood chip 32 (A) Fume plate for preventing smoked grills; delete

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