Guanciale using pork cheek meat and manufacturing method thereof

• Main Author: BYUN, BYUNG HAK
• Format: Patent
• Language: English; Korean
• Published: 08.12.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to guanciale using pork cheeks and a preparation method thereof, which comprises: a first step of cutting pork in proper thickness to make pork slices and trimming the same and preparing the proper amount thereof; a second step of mixing natural salt, spice, and herbs to prepare a salting mixture; a third step of evenly placing the salting mixture in thickness of 1 to 3 cm on a bottom of a container to form a primary salting layer, putting the pork slices obtained in the first step on the primary salting layer to enable the lower surfaces of the pork slices to evenly come in contact with the primary salting layer, and spraying the salting mixture thereon in thickness of 1 to 3 ㎝ to form a secondary salting layer; a fourth step of putting the pork slices obtained in the first step on the secondary salting layer of the third step to allow the lower surfaces of the pork slices to evenly come in contact with the secondary salting layer and then spraying the salting mixture thereon in thickness of 2 to 4 ㎝ to form a tertiary salting layer; a fifth step of taking out the pork slices after the fourth step, placing and transferring the same on a conveyor of a solution injection unit to allow the solution injection unit to spray a microorganism fermented solution and grape wine in an aerosol form and coat the surfaces of the pork slices therewith, and then leaving the same at room temperature to dry the same; a sixth step of spraying the salting mixture of the second step on the external surfaces of the pork slices that have completed drying in the fifth step to form a salting layer; a seventh step of putting the pork slices having both surfaces coated with the salting mixture after the sixth step respectively into a sealing pack to perform vacuum packaging and then storing the packs in a refrigerator at temperature of 1 to 3 ℃ for 7 to 10 days; and an eighth step of removing the sealing pack after the seventh step and hanging and drying the salted pork slices in a drying chamber to obtain a completed product. Accordingly, salt, spice, and other flavoring agents are added to pork cheeks, thereby improving taste and texture thereof. 본 발명은 돼지 볼살을 이용한 관찰레 및 이의 제조 방법에 관한 것으로, 돈육을 적정 두께로 절단하여 편육을 만들고, 손질한 후 편육을 적정 수량으로 준비하는 1공정; 천일염, 향신료, 허브를 혼합하여 염지혼합물을 만드는 2공정; 용기의 바닥에 염지혼합물을 1~3㎝ 두께로 고르게 분포시켜 1차 염지층을 형성하고, 1차 염지층 위에 1공정에서 수득된 편육을 얹어 그 저면이 1차 염지층에 고르게 접촉되도록 한 후 그 위에 염지혼합물을 1~3㎝ 두께로 뿌려서 2차 염지층을 형성하는 3공정; 상기 3공정의 2차 염지층 위에 상기 1공정에서 수득된 편육을 얹어 그 저면이 2차 염지층에 고르게 접촉되도록 한 후 그 위에 염지혼합물을 2~4㎝ 두께로 뿌려서 3차 염지층을 형성하는 4공정; 상기 4공정 후 편육을 꺼내어 액분사부의 컨베이어에 올려놓고 이송시키고, 액분사부에서 미생물 발효액과 포도주를 에어로졸 형태로 분무하여 표면에 도포되도록 한 다음 상온에 방치하여 건조되도록 하는 5공정; 상기 5공정에서 건조를 마친 편육의 외면에 상기 2공정의 염지혼합물을 뿌려서 염지층이 형성되도록 하는 6공정; 상기 6공정 후 염지혼합물이 양면에 도포된 편육을 각각 밀봉팩에 넣고 진공 포장시킨 상태로 1~3℃, 7일~10일간 냉장 보관하는 7공정; 상기 7공정 후 밀봉팩을 제거하고 염지된 편육을 건조실에 매달아 건조시켜 완제품을 수득하는 8공정;을 포함한다.