KR20190070113A - Chicken, pig or beef steak seasoning and manufacturing method of chicken meat - Google Patents
Chicken, pig or beef steak seasoning and manufacturing method of chicken meat Download PDFInfo
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- KR20190070113A KR20190070113A KR1020170170622A KR20170170622A KR20190070113A KR 20190070113 A KR20190070113 A KR 20190070113A KR 1020170170622 A KR1020170170622 A KR 1020170170622A KR 20170170622 A KR20170170622 A KR 20170170622A KR 20190070113 A KR20190070113 A KR 20190070113A
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- chicken
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 7
- 235000004348 Perilla frutescens Nutrition 0.000 title description 2
- 244000124853 Perilla frutescens Species 0.000 title description 2
- 241000282898 Sus scrofa Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 235000021302 avocado oil Nutrition 0.000 claims abstract description 9
- 239000008163 avocado oil Substances 0.000 claims abstract description 9
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 239000011324 bead Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 206010034203 Pectus Carinatum Diseases 0.000 description 3
- 238000010411 cooking Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
닭고기, 돼지고기, 소고기를 67°C에서 48시간 동안 수비드하여 염지 하는것을 특징으로 한다.
본 발명에 있어서, 상기 베이스조성물은, 닭고기, 돼지고기, 소고기, 소금, 아보카도 오일을 100 중량부를 기준으로, 각종 고기 70g 중량부와, 소금 10g 아보카도 오일을 20g 중량부 넣는 것을 특징으로 한다.Chicken, pork and beef are beaded at 67 ° C for 48 hours.
In the present invention, the base composition is characterized by containing 70 g parts by weight of various kinds of meat and 20 g parts by weight of salt of avocado oil, based on 100 parts by weight of chicken, pork, beef, salt and avocado oil.
Description
본 발명은 수비드원리를 이용한 닭고기와 돼지고기 소고기 스테이크에 시즈닝하여 보관후 요리하는것에 관한 것이다. The present invention relates to seasoning chicken meat and pork beef steaks using the bead principle and storing them after cooking.
일반적으로 수비드 요리는 밀폐된 비닐 봉지에 담긴 음식물을 미지근한 물 속에 오랫동안 데우는 조리법이다. 정확한 물의 온도를 유지한 채 많게는 72시간 동안 음식물을 데운다. 물의 온도는 재료에 따라 다르다. 고기류에 쓰이는 물은 55°C에서 60°C까지 데우며 채소는 그보다 더 높은 온도로 데운다. 수비드는 음식물의 겉과 속이 골고루 가열하는 목적과 음식물의 수분을 유지하는 목적이 있는 것으로, 67°C에서 48시간을 가열한 후 바로 시즈닝으로 염지하는 요리이다. In general, a dish of beads is a recipe that warms food in a sealed plastic bag for a long time in lukewarm water. Heat the food for a period of 72 hours, maintaining the exact water temperature. The temperature of water depends on the material. Water used for meat is heated from 55 ° C to 60 ° C, and vegetables warm to higher temperatures. SuBid is a dish that aims to keep the inside and outside of the food evenly heated and to keep the moisture of the food, and it is cooked by seasoning immediately after heating for 48 hours at 67 ° C.
본 발명은 상기와 같이 닭고기, 돼지고기, 소고기를 수비드 한 후 48시간에 식히지 않고 바로 염지하고 시즈닝을 발라 진공한 후 10시간 이후에 요리하는 스테이크 요리이다.The present invention is a steak dish in which chicken, pork, and beef are cooked immediately after being beaded without being eaten for 48 hours, and seasoned, and then vacuumed and cooked after 10 hours.
상기와 같은 목적을 달성하기 위하여, 닭고기, 돼지고기, 소고기를 67°C에서 48시간 동안 수비드하여 염지 하는것을 특징으로 한다.In order to achieve the above object, chicken, pork and beef are beaded by being beaded at 67 ° C for 48 hours.
본 발명에 있어서, 상기 베이스조성물은, 닭고기, 돼지고기, 소고기, 소금, 아보카도 오일을 100 중량부를 기준으로, 각종 고기 70g 중량부와, 소금 10g 아보카도 오일을 20g 중량부를 포함한다.In the present invention, the base composition comprises 70 g parts by weight of various meats and 20 g parts by weight of salt, 10 g of avocado oil, based on 100 parts by weight of chicken, pork, beef, salt and avocado oil.
본 발명에 의하면, 두꺼운 고기를 바로 구워먹기에는 안에는 익지 않기 때문에 수비드 조리법으로 고기안은 67°C의 저온에서 48시간 조리 한 후 바로 꺼내어 스테이크 시즈닝 소금을 발라 아보카도 오일을 묻혀 진공한 뒤 10시간 이후에는 바로 구워 먹을수 있게 만들 수 있다. 이에 따라 레스토랑 또는 식당등의 장소나, 캠핑장등 퓨전 요리를 하여야 하는 장소에서 유용하게 사용할 수 있다. According to the present invention, since meat is not cooked immediately after eating thick meat, the meat is cooked at a low temperature of 67 ° C for 48 hours by a water bead recipe. Then, the meat is taken out of the bowl and then the steak seasoning salt is applied to the meat and vacuumed with avocado oil. Can be made to bake immediately. Accordingly, it can be usefully used in a place such as a restaurant or a restaurant, or in a place where a fusion dish such as a camping ground is required.
도 1은 본 발명에 따른 요법을 닭가슴살과 소고기의 살치살 부위를 만들어 낸 스테이크 사진의 도면.FIG. 1 is a photograph of a steak in which a treatment according to the present invention is made to produce chicken breast and beef meat.
이하 본 발명에 따른 본 발명에 따른 두꺼운 고기를 바로 구워먹기에는 안에는 익지 않기 때문에 수비드 조리법으로 고기안은 67°C의 저온에서 48시간 조리 한 후 바로 꺼내어 스테이크 시즈닝 소금을 발라 아보카도 오일을 묻혀 진공한 뒤 10시간 이후에는 바로 구워낸 스테이크 사진 도면을 참조하여 상세히 설명한다. Since the meat according to the present invention according to the present invention is not cooked in the instant grilled meat, the meat is cooked for 48 hours at a low temperature of 67 ° C by a bead preparation method. The meat is then taken out immediately and the steak seasoning salt is applied, After the last 10 hours, a detailed description will be made with reference to the picture of the steak baked immediately.
도 1은 본 발명에 따른 닭가슴살, 살치살을 67°C의 저온에서 48시간 조리 한 후 바로 꺼내어 스테이크 시즈닝 소금을 발라 아보카도 오일을 묻혀 진공한 뒤 10시간 이후에는 바로 구워 먹을수 만들어 도시한 도면이다. FIG. 1 is a view showing a chicken breast and a meat grill according to the present invention cooked for 48 hours at a low temperature of 67 ° C, immediately taken out, and steak seasoning salt is burnt, vacuumed with avocado oil and baked immediately after 10 hours.
닭가슴살의 식감과 살치살의 부드러움과 시즈닝으로 간을 맞춰 놓은 맛이 좋아 식감은 부드럽고 바삭하게 만들게 되는 것이다. The texture of the chicken breast and the tenderness of the meat and the seasonal flavor make the texture soft and crispy.
본 발명은 도면에 도시된 일 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170170622A KR20190070113A (en) | 2017-12-12 | 2017-12-12 | Chicken, pig or beef steak seasoning and manufacturing method of chicken meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170170622A KR20190070113A (en) | 2017-12-12 | 2017-12-12 | Chicken, pig or beef steak seasoning and manufacturing method of chicken meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20190070113A true KR20190070113A (en) | 2019-06-20 |
Family
ID=67104004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170170622A Withdrawn KR20190070113A (en) | 2017-12-12 | 2017-12-12 | Chicken, pig or beef steak seasoning and manufacturing method of chicken meat |
Country Status (1)
| Country | Link |
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| KR (1) | KR20190070113A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230125978A (en) * | 2022-02-22 | 2023-08-29 | 김영숙 | Manufacturing method of pig's trotter by sous vide and pig's trotter produced thereby |
-
2017
- 2017-12-12 KR KR1020170170622A patent/KR20190070113A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230125978A (en) * | 2022-02-22 | 2023-08-29 | 김영숙 | Manufacturing method of pig's trotter by sous vide and pig's trotter produced thereby |
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| Date | Code | Title | Description |
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| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20171212 |
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| PG1501 | Laying open of application | ||
| PC1203 | Withdrawal of no request for examination |