| 摘要 |
PURPOSE: A manufacturing method of boiled pork skin is provided to remove the extinct smell and the greasy taste, have a smooth texture, and add various flavors and tastes such as Bulgogi(grilled meat with spices) flavor or tangerine flavor etc. CONSTITUTION: A manufacturing method of boiled pork skin comprises the following steps: Add 100-2000wt% of processed pork skin, 150-250wt% of soju, 1-3wt% of laurel tree leaves, 8-13wt% of whole black pepper, 1-3 wt% of Kalopanax pictus, and 1-3 wt% of clove to 3000wt% of water; Make a meat juice by boiling the water at 60-80°C for 40-60 minutes, and separate the pork skin boiled by the meat juice. Select and make a sauce between a Bulgogi sauce and a tangerine sauce; Cut the separated pork skin, add it again to the meat juice, boil at 60-80°C for 3-8 minutes, remove a little of the meat juice for the pork skin and the meat juice to be 1:1, and lower the temperature to be maintained at 30-40°C; and Mix 100wt% of the meat juice containing the pork skin with 10-15wt% of gelatin, and fix in a prepared frame. The sauce is made by mixing sesame oil, sesame seeds, Cheongyang pepper, and a sauce comprising 40-50wt% of sugar, 40-50wt% of pear, 20-30wt% of onion, 10-20wt% of spring onion, 5-10wt% of garlic, 5-10wt% of dried pepper, 3-5wt% of Zanthoxylum piperitum, 3-5wt% of black pepper to 100wt% of soy sauce. The bulgogi flavor is contained by adding the pork skin separated from the meat juice to the sauce and heating at 60-80°C for 40-60 minutes. Chopped dried tangerine skin is additionally added in the step of fixing in the frame.
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