Manufacturing method of herbal boiled pork slice

Abstract

The present invention relates to a method for preparing herbal pork boiled meat, and more specifically, to a method for preparing herbal pork boiled meat that effectively removes the gamey odor of pork, resulting in excellent flavor, as well as excellent taste and texture.

Description

Technology Field

[0001] The present invention relates to a method for preparing herbal pork boiled meat, and more specifically, to a method for preparing herbal broth for pork boiled meat that effectively removes the gamey odor of pork, resulting in excellent flavor, as well as excellent taste and texture. Background Technology

[0003] Pork is one of the foods people enjoy due to its excellent taste, nutritional value, and affordable price. It provides abundant protein and high-quality fats, and is effective for detoxifying metals, removing waste products, improving skin elasticity, protecting the liver, and aiding the growth and development of children.

[0004] Suyuk is a representative pork dish that offers health benefits compared to grilling, which can generate carcinogens such as benzopyrene during the cooking process. Generally, suyuk is made by boiling pork in water, water infused with medicinal herbs, or water mixed with soybean paste; spices such as garlic, onions, and ginger are sometimes added according to personal preference.

[0005] Meanwhile, as consumers' palates become increasingly sophisticated and discerning, there are limitations to captivating consumers' taste buds with boiled pork prepared using conventional methods; therefore, there is a need for a method to provide boiled pork with better flavor that can appeal to consumers' palates. Prior art literature

[0007] Republic of Korea Registered Patent No. 10-2501543 (February 15, 2023) The problem to be solved

[0008] The present invention has been devised in consideration of the above points, and aims to provide herbal boiled pork that not only has excellent flavor by effectively removing the gamey odor of pork but also has excellent taste and texture. means of solving the problem

[0010] To solve the aforementioned problem, the method for preparing herbal pork boiled meat according to the present invention comprises: a first step of preparing a first mixture by adding pork leg bones, pork tail bones, and chicken feet to water and heating at a temperature of 90 to 110°C for 18 to 30 hours; a second step of preparing a second mixture by adding a pouch of herbal ingredients for pork boiled meat to the first mixture and heating at a temperature of 90 to 110°C for 4 to 8 hours; a third step of preparing a base broth by removing the pork leg bones, pork tail bones, chicken feet, and the pouch of herbal ingredients for pork boiled meat contained in the second mixture; a fourth step of preparing an herbal broth for pork boiled meat by adding Rehmannia glutinosa root, soybean paste, and soju to the base broth and heating at a temperature of 90 to 110°C for 8 to 16 hours, and then removing the Rehmannia glutinosa root added to the base broth; and pork having a temperature of 80 to 100°C. It may include a fifth step of preparing herbal pork boiled meat by adding it to herbal broth for boiled meat and boiling it.

[0011] In a preferred embodiment of the present invention, the herbal material pouch for boiled pork may include Rehmannia glutinosa root, bay leaf, Acanthopanax senticosus leaf, mulberry leaf, Angelica gigas root, turmeric root, and licorice root.

[0012] In a preferred embodiment of the present invention, the herbal material pouch for boiled pork may comprise, for every 100 parts by weight of licorice root, 80 to 120 parts by weight of Rehmannia glutinosa root, 20 to 40 parts by weight of bay leaves, 10 to 30 parts by weight of Acanthopanax senticosus leaves, 10 to 30 parts by weight of mulberry leaves, 60 to 100 parts by weight of Angelica sinensis root, and 60 to 100 parts by weight of turmeric root.

[0013] In a preferred embodiment of the present invention, the first step involves adding 40 to 60 parts by weight of pork leg bones, 15 to 35 parts by weight of pork tail bones, and 10 to 20 parts by weight of chicken feet to 100 parts by weight of water, and then heating at a temperature of 90 to 110°C for 18 to 30 hours to produce a first mixture.

[0014] In a preferred embodiment of the present invention, the herbal ingredient pouch for boiled pork added to the first mixture in the second step can be added in an amount of 5 to 15 parts by weight per 100 parts by weight of water.

[0015] In a preferred embodiment of the present invention, the fourth step involves adding 20 to 40 parts by weight of Rehmannia glutinosa root, 5 to 15 parts by weight of soybean paste, and 5 to 15 parts by weight of soju to 100 parts by weight of base broth, heating at a temperature of 90 to 110°C for 8 to 16 hours, and then removing the Rehmannia glutinosa root added to the base broth to produce a herbal broth for boiled pork. Effects of the invention

[0017] The method for preparing herbal boiled pork according to the present invention effectively removes the gamey odor of pork, resulting in excellent flavor, as well as excellent taste and texture. Specific details for implementing the invention

[0019] Hereinafter, embodiments of the present invention are described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. The present invention may be embodied in various different forms and is not limited to the embodiments described herein. In the drawings, parts unrelated to the explanation have been omitted to clearly explain the present invention, and the same reference numerals are assigned to identical or similar components throughout the specification.

[0021] The method for preparing the herbal pork boiled meat of the present invention comprises steps 1 to 5.

[0022] First, the first step of the method for preparing the herbal pork boiled meat of the present invention involves adding pork leg bones, pork tail bones, and chicken feet to water, and then heating the mixture at a temperature of 90 to 110°C, preferably 95 to 105°C, for 18 to 30 hours, preferably 20 to 28 hours, to prepare a first mixture. At this time, if any one of the pork leg bones, pork tail bones, and chicken feet added to the water is not used, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal pork boiled meat prepared by the method of the present invention.

[0023] Specifically, the first step of the method for preparing the herbal pork boiled meat of the present invention involves adding 40 to 60 parts by weight of pork leg bones, preferably 45 to 55 parts by weight, 15 to 35 parts by weight of pork tail bones, preferably 20 to 30 parts by weight, and 10 to 20 parts by weight of chicken feet, preferably 15 to 25 parts by weight, to 100 parts by weight of water, and then heating at a temperature of 90 to 110°C, preferably 95 to 105°C, for 18 to 30 hours, preferably 20 to 28 hours, to prepare a first mixture. If such a weight range is not satisfied, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal pork boiled meat prepared by the method of the present invention.

[0025] Next, the second step of the method for preparing herbal pork boiled meat according to the present invention involves adding a pouch of herbal ingredients for pork boiled meat to the first mixture prepared in the first step, and then heating at a temperature of 90 to 110°C, preferably 95 to 105°C, for 4 to 8 hours, preferably 5 to 7 hours, to prepare a second mixture. If the heating time deviates from this range, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal pork boiled meat prepared by the method of the present invention.

[0026] Meanwhile, the herbal ingredient pouch for boiled pork is manufactured by placing herbal ingredients inside a hemp broth mesh. Specifically, the herbal ingredient pouch for boiled pork may include Rehmannia glutinosa root, bay leaf, Acanthopanax senticosus leaf, mulberry leaf, Angelica gigas root, turmeric root, and licorice root as herbal ingredients. At this time, if even one of the above herbal ingredients is not included, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal boiled pork produced by the manufacturing method of the present invention.

[0027] Rehmannia glutinosa (scientific name: Rehmannia glutinosa) is a perennial herb belonging to the Orobanchaceae family and is native to China. It grows to a height of about 30 cm; its oval-shaped leaves emerge from the roots, and beautiful reddish-purple flowers bloom in June and July. The root is commonly referred to as Jihwang, with the fresh root called Saengjihwang, the dried root called Geonjihwang, and the steamed and dried root called Sukjihwang. In traditional Korean medicine, it is used as a blood tonic, general tonic, and antipyretic; Saengjihwang is used for acute febrile illnesses, while Geonjihwang is used for chronic Yin deficiency and blood deficiency symptoms. Charring Geonjihwang produces hemostatic effects. Sukjihwang is also used as an ingredient in Sipjeondaebotang and is effective for anti-aging and antioxidant activity, blood sugar regulation and diabetes improvement, detoxification, elimination of accumulated waste and improvement of intestinal function, and promotion of metabolism and restoration of vitality.

[0028] The bay laurel is native to the Mediterranean coast and is primarily distributed in the Gyeongnam and Jeonnam regions of the Korean Peninsula. It is an evergreen tree that grows to a height of approximately 15 meters; its bark is dark gray, and its branches and leaves are dense. The leaves are alternate, stiff, and elongated oval or lanceolate in shape, appearing dark green with wavy margins and emitting a fragrance when rubbed. The flowers are dioecious, blooming in yellow in April and May and clustered in the leaf axils. There are four petals, 8 to 14 stamens, and one pistil. The fruit is an oval-spherical berry that ripens to a dark purple color in October. In the ancient Olympics, winners were presented with a crown made of branches adorned with bay leaves as a symbol of honor, which was called a "laurel wreath." The dried leaves have a pleasant aroma and are used as is in cooking or tea.

[0029] Eleutherococcus senticosus, also known as devil's bush or Siberian ginseng, is a plant belonging to the Araliaceae family. The name *Gasiogalpi* is also composed of the characters 'gasi' (thorn) and 'ogalpi' (ginseng). It is also called *Gasiogalpi-namu*. It inhabits the deep mountains of the Korean Peninsula, Japan, and China. Along with *Ogalpi-namu* and *Acanthopanax Koreanum*, its roots and bark are used as herbal medicine. In South Korea, it is designated as a protected wild plant by the Ministry of Environment, and its harvesting is prohibited. Eleutherococcus senticosus products sold domestically are known to be sourced from Bukhansan Mountain.

[0030] The mulberry tree (Latin: Morus alba, English: Mulberry) is a plant belonging to the Moraceae family of the Rosales order. Native to China, its scientific name is Morus alba. It is a tall, deciduous tree that sheds its leaves in winter. It is planted and cultivated for silkworm farming. The leaves are alternate, egg-shaped with pointed tips and serrated margins, covered with soft hairs, and exhibit significant variation in shape, with leaves growing in different forms even on a single branch. A white sap is released when the leaves are picked. It is dioecious, blooming in May and June. Flower spikes grow in the leaf axils of young branches. Male flowers are about 4–7 cm long, while female flowers are about 0.5–1 cm. Oval-shaped fruits develop in May and June and ripen to black. These fruits are called *odi* (mulberries); they are sweet and soft, and are also used to make jam.

[0031] Angelica gigas, also known as Korean angelica, giant angelica, purple parsnip, or dangquai, is a perennial herb belonging to the Apiaceae family that is distributed in Korea, China, and Japan. It is also called Singamchae. It grows to a height of 1 to 2 meters, with the entire stem exhibiting a purplish hue and a strong fragrance. The flowers are purple and bloom in clusters in compound umbels during August and September. The fruit is oval-shaped with broad wings attached to the edges. The leaf stalks and tender stems are eaten raw or seasoned as a vegetable dish. The root, commonly known as *Dang-gui*, is known for its excellent blood-replenishing properties and is primarily used in traditional Korean medicine for gynecological disorders such as menstrual irregularities. It possesses efficacy in dispelling wind, clearing blood stasis, replenishing blood, harmonizing blood, regulating menstruation, and sedating, and is used to treat headaches, abdominal pain, joint pain, and constipation. There is *Angelica gigas* (also known as *Jiriganghwal*), which is similar to *Angelica dahurica*, and although it is known as a poisonous plant, its components have been reported to have efficacy in relieving coughs and dizziness, as well as anticancer activity.

[0032] Turmeric (*C. aromatica*) is a perennial plant belonging to the ginger family. It is native to South Asia and thrives in areas with temperatures of 20 to 30 degrees Celsius and heavy rainfall. It is a root plant and a perennial herb. The yellow color of turmeric is due to an alkaloid called curcumin, which is abundant within the plant; historically, it has been used as a natural yellow dye in Asia. Today, curcumin is being studied medically for its antioxidant properties, and like milk thistle, it is particularly effective for liver detoxification.

[0033] Chinese licorice (also known as licorice) is a perennial plant belonging to the legume family and is distributed in northeastern China, Siberia, Mongolia, and northern China. Its dried roots are used as a medicinal herb, and it is called *gamcho* (sweet licorice) because of its sweet taste. Because it combines well with all other drugs and acts as a neutralizing agent, proverbs such as "the licorice of the pharmacy," "the licorice of medicinal herbs," and "the licorice of decoctions" were coined to describe someone who joins in without fail. It grows to a height of about 1.5 meters and has a thickened taproot. The leaves are pinnate, and pale purplish-blue flowers bloom in spike-like clusters during July and August. The roots and the lower part of the stem are used as a sweetener and as a treatment for gastric and duodenal ulcers. Because it mellows the effects of other drugs, it is used for various purposes in traditional Korean medicine. The fruit is a bow-shaped pod with thorn-like hairs on the surface.[3] It contains glycyrrhizin, glubric acid, sucrose, glucose, liquiritin, and lycoricidin. Glycyrrhizin breaks down and detoxifies accumulated waste products, toxic substances such as heavy metals, nicotine, and alcohol; it is effective in detoxifying diphtheria toxin, snake venom, and pufferfish venom, and serves as a treatment for tetanus. It also helps prevent food poisoning and drug poisoning. It aids in improving blood circulation by reducing blood cholesterol levels and lowers blood pressure. In traditional Korean medicine, it is prescribed as Jagamchotang, Jakyakgamchotang, and Gamchogilgyeongtang. For reference, Jagamcho refers to licorice soaked in honey dissolved in water and roasted over a fire. Licorice has the effects of moistening the lungs and relieving cough, harmonizing the stomach and spasms, and clearing heat and detoxifying.

[0034] Specifically, the herbal ingredient pouch for boiled pork may comprise, for every 100 parts by weight of licorice root, 80 to 120 parts by weight of Rehmannia glutinosa root, preferably 90 to 110 parts by weight, 20 to 40 parts by weight of bay leaves, preferably 25 to 35 parts by weight, 10 to 30 parts by weight of Acanthopanax senticosus leaves, preferably 15 to 25 parts by weight, 10 to 30 parts by weight of mulberry leaves, preferably 15 to 25 parts by weight, 60 to 100 parts by weight of Angelica root, preferably 70 to 90 parts by weight, and 60 to 100 parts by weight of turmeric root, preferably 70 to 90 parts by weight. If such weight ranges are not satisfied, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal boiled pork produced by the manufacturing method of the present invention.

[0035] Furthermore, in the second step of the method for preparing herbal pork boiled meat according to the present invention, the herbal ingredient pouch for pork boiled meat, which is added to the first mixture, can be added in an amount of 5 to 15 parts by weight, preferably 8 to 12 parts by weight, per 100 parts by weight of water. If this range of parts by weight is not satisfied, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal pork boiled meat prepared by the method of the present invention.

[0037] Next, the third step of the method for preparing herbal pork boiled meat according to the present invention involves removing the pork leg bones, pork tail bones, chicken feet, and the herbal ingredient pouch for pork boiled meat contained in the second mixture prepared in the second step to prepare a base broth.

[0039] Next, the fourth step of the method for preparing herbal pork boiled meat according to the present invention involves adding Rehmannia glutinosa root, soybean paste, and soju to the base broth prepared in the third step, heating it at a temperature of 90 to 110°C, preferably 95 to 105°C, for 8 to 16 hours, preferably 10 to 14 hours, and then removing the Rehmannia glutinosa root added to the base broth to prepare herbal broth for pork boiled meat. If the heating time deviates from this range, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal pork boiled meat prepared by the method of the present invention.

[0040] Specifically, the fourth step of the method for preparing herbal pork boiled meat according to the present invention involves adding 20 to 40 parts by weight of Rehmannia glutinosa root, preferably 25 to 35 parts by weight, 5 to 15 parts by weight of soybean paste, preferably 8 to 12 parts by weight, and 5 to 15 parts by weight of soju, preferably 8 to 12 parts by weight, to 100 parts by weight of base broth, then heating at a temperature of 90 to 110°C, preferably 95 to 105°C, for 8 to 16 hours, preferably 10 to 14 hours, and then removing the Rehmannia glutinosa root added to the base broth to prepare herbal broth for pork boiled meat. If such a weight range is not satisfied, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal pork boiled meat prepared by the method of the present invention.

[0042] Finally, the fifth step of the method for preparing herbal pork boiled meat according to the present invention involves adding pork to herbal broth for pork boiled meat having a temperature of 80 to 100°C, preferably 85 to 95°C, and then boiling it to prepare herbal pork boiled meat. Specifically, the herbal pork boiled meat can be prepared by boiling it for 10 to 40 minutes, preferably 15 to 25 minutes. If conditions are not met, there may be a problem in that it is difficult to satisfy the flavor, taste, and texture of the herbal pork boiled meat prepared by the method of the present invention.

[0044] Although the present invention has been described above with reference to embodiments, this is merely illustrative and does not limit the embodiments of the present invention. Those skilled in the art will understand that various modifications and applications not exemplified above are possible within the scope of the essential characteristics of the present invention. For example, each component specifically shown in the embodiments of the present invention may be modified and implemented. Furthermore, differences related to such modifications and applications should be interpreted as being included within the scope of the present invention as defined in the appended claims.

[0046] Preparation Example 1-1: Preparation of a herbal ingredient pouch for boiled pork

[0047] A hemp broth strainer was prepared, and Rehmannia glutinosa root, bay leaf, Acanthopanax senticosus leaf, mulberry leaf, Angelica gigas root, turmeric root, and licorice root were placed inside the prepared hemp broth strainer, and the opening was tied with string to manufacture a herbal ingredient pouch for boiled pork. At this time, the herbal ingredient pouch for boiled pork contained 100 parts by weight of Rehmannia glutinosa root, 30 parts by weight of bay leaf, 20 parts by weight of Acanthopanax senticosus leaf, 20 parts by weight of mulberry leaf, 80 parts by weight of Angelica gigas root, and 80 parts by weight of turmeric root, relative to 100 parts by weight of licorice root.

[0049] Preparation Example 1-2: Preparation of a Herbal Pouch for Boiled Pork

[0050] A hemp broth strainer was prepared, and bay leaves, Acanthopanax leaves, mulberry leaves, Angelica root, turmeric root, and licorice root were placed inside the prepared hemp broth strainer, and the opening was tied with string to manufacture a herbal ingredient pouch for boiled pork. At this time, the herbal ingredient pouch for boiled pork contained 30 parts by weight of bay leaves, 20 parts by weight of Acanthopanax leaves, 20 parts by weight of mulberry leaves, 80 parts by weight of Angelica root, and 80 parts by weight of turmeric root, for every 100 parts by weight of licorice root.

[0052] Preparation Example 1-3: Preparation of a herbal ingredient pouch for boiled pork

[0053] A hemp broth strainer was prepared, and Rehmannia glutinosa root, bay leaf, Acanthopanax senticosus leaf, mulberry leaf, Angelica gigas root, turmeric root, and licorice root were placed inside the prepared hemp broth strainer, and the opening was tied with string to manufacture a herbal ingredient pouch for boiled pork. At this time, the herbal ingredient pouch for boiled pork contained 70 parts by weight of Rehmannia glutinosa root, 30 parts by weight of bay leaf, 20 parts by weight of Acanthopanax senticosus leaf, 20 parts by weight of mulberry leaf, 80 parts by weight of Angelica gigas root, and 80 parts by weight of turmeric root, for every 100 parts by weight of licorice root.

[0055] Preparation Example 1-4: Preparation of a herbal ingredient pouch for boiled pork

[0056] A hemp broth strainer was prepared, and Rehmannia glutinosa root, bay leaf, Acanthopanax senticosus leaf, mulberry leaf, Angelica gigas root, turmeric root, and licorice root were placed inside the prepared hemp broth strainer, and the opening was tied with string to manufacture a herbal ingredient pouch for boiled pork. At this time, the herbal ingredient pouch for boiled pork contained 130 parts by weight of Rehmannia glutinosa root, 30 parts by weight of bay leaf, 20 parts by weight of Acanthopanax senticosus leaf, 20 parts by weight of mulberry leaf, 80 parts by weight of Angelica gigas root, and 80 parts by weight of turmeric root, relative to 100 parts by weight of licorice root.

[0058] Example 1: Preparation of Herbal Pork Suyuk

[0059] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0060] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 to the first mixture and heating it at a temperature of 100°C for 6 hours. At this time, 10 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 was added to 100 parts by weight of the water.

[0061] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1.

[0062] (4) For 100 parts by weight of the base broth prepared, 30 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0063] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0065] Example 2: Preparation of Herbal Pork Suyuk

[0066] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0067] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 to the first mixture and heating it at a temperature of 100°C for 6 hours. At this time, 10 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 was added to 100 parts by weight of the water.

[0068] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1.

[0069] (4) For every 100 parts by weight of the base broth prepared, 15 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0070] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0072] Example 3: Preparation of Herbal Pork Suyuk

[0073] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0074] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 to the first mixture and heating it at a temperature of 100°C for 6 hours. At this time, 10 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 was added to 100 parts by weight of the water.

[0075] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1.

[0076] (4) For 100 parts by weight of the base broth prepared, 45 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0077] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0079] Example 4: Preparation of Herbal Pork Suyuk

[0080] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0081] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-2 to the first mixture and heating it at a temperature of 100°C for 6 hours. At this time, 10 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-2 was added to 100 parts by weight of the water.

[0082] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-2.

[0083] (4) For 100 parts by weight of the base broth prepared, 30 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0084] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0086] Example 5: Preparation of Herbal Pork Suyuk

[0087] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0088] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork from Preparation Example 1-3 to the first mixture prepared, and heating it at a temperature of 100°C for 6 hours. At this time, 10 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-3 was added to 100 parts by weight of the water.

[0089] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-3.

[0090] (4) For 100 parts by weight of the base broth prepared, 30 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0091] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0093] Example 6: Preparation of Herbal Pork Suyuk

[0094] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0095] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-4 to the first mixture and heating it at a temperature of 100°C for 6 hours. At this time, 10 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-4 was added to 100 parts by weight of the water.

[0096] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-4.

[0097] (4) For 100 parts by weight of the base broth prepared, 30 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0098] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0100] Example 7: Preparation of Herbal Pork Suyuk

[0101] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0102] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 to the first mixture and heating it at a temperature of 100°C for 6 hours. At this time, 3 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 was added to 100 parts by weight of water.

[0103] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1.

[0104] (4) For 100 parts by weight of the base broth prepared, 30 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0105] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0107] Example 8: Preparation of Herbal Pork Suyuk

[0108] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0109] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 to the first mixture and heating it at a temperature of 100°C for 6 hours. At this time, 17 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 was added to 100 parts by weight of water.

[0110] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1.

[0111] (4) For 100 parts by weight of the base broth prepared, 30 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0112] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0114] Comparative Example 1: Preparation of Herbal Pork Suyuk

[0115] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0116] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 to the first mixture and heating it at a temperature of 100°C for 3 hours. At this time, 10 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 was added to 100 parts by weight of the water.

[0117] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1.

[0118] (4) For 100 parts by weight of the base broth prepared, 30 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0119] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0121] Comparative Example 2: Preparation of Herbal Pork Suyuk

[0122] (1) 50 parts by weight of pork leg bones per 100 parts by weight of water, 25 parts by weight of pig tailbone and After adding 20 parts by weight of chicken feet, the first mixture was prepared by heating at a temperature of 100°C for 24 hours.

[0123] (2) A second mixture was prepared by adding the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 to the first mixture and heating it at a temperature of 100°C for 9 hours. At this time, 10 parts by weight of the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1 was added to 100 parts by weight of the water.

[0124] (3) The second mixture prepared is sieved to obtain the pig bone included in the second mixture, pig tailbone, A base broth was prepared by removing the chicken feet and the herbal ingredient pouch for boiled pork prepared in Preparation Example 1-1.

[0125] (4) For 100 parts by weight of the base broth prepared, 30 parts by weight of Rehmannia glutinosa root, 10 parts by weight of soybean paste, and 10 parts by weight of soju were added, and then heated at a temperature of 100°C for 12 hours, and then the Rehmannia glutinosa root added to the base broth was removed by sieving, thereby preparing a herbal broth for boiled pork.

[0126] (5) Pork (whole pork belly) was prepared, and the prepared pork was placed in a herbal broth for boiled pork at a temperature of 90°C and boiled for 20 minutes to prepare herbal boiled pork.

[0128] Experimental Example

[0129] The herbal pork boiled meat prepared in Examples 1 to 8 and Comparative Examples 1 to 2 was each cut into bite-sized pieces, and 100 general adults tasted each to evaluate flavor, texture, taste, and overall preference using a 7-point scale, as shown in Table 1 below (1-Very bad, 2-Bad, 3-Slightly bad, 4-Average, 5-Slightly good, 6-Good, 7-Very good). At this time, flavor was evaluated primarily based on whether the herbal pork boiled meat had an off-flavor, and a score closer to 7 was evaluated as having no off-flavor.

[0130]

[0131] As can be seen in Table 1, the herbal pork boiled meat prepared in Example 1 was found to be superior to the herbal pork boiled meat prepared in Examples 2 to 8 and Comparative Examples 1 to 2 in terms of flavor, texture, taste, and overall preference.

[0133] Simple variations or modifications of the present invention can be easily implemented by those skilled in the art, and all such variations or modifications are considered to be included within the scope of the present invention.

Claims

Claim 1 A first step of preparing a first mixture by adding pork leg bones, pork tail bones, and chicken feet to water and heating at a temperature of 90 to 110°C for 18 to 30 hours; a second step of preparing a second mixture by adding a pouch of herbal ingredients for boiled pork to the first mixture and heating at a temperature of 90 to 110°C for 4 to 8 hours; a third step of preparing a base broth by removing the pork leg bones, pork tail bones, chicken feet, and the pouch of herbal ingredients for boiled pork contained in the second mixture; and a fourth step of preparing an herbal broth for boiled pork by adding Rehmannia root, soybean paste, and soju to the base broth and heating at a temperature of 90 to 110°C for 8 to 16 hours, and then removing the Rehmannia root added to the base broth. A method for preparing herbal pork boiled meat, comprising: a fifth step of adding pork to herbal broth for pork boiled meat having a temperature of 80 to 100°C and boiling it to prepare herbal pork boiled meat. Claim 2 A method for preparing herbal pork boiled meat according to claim 1, wherein the herbal ingredient pouch for pork boiled meat comprises Rehmannia glutinosa root, bay leaf, Acanthopanax senticosus leaf, mulberry leaf, Angelica gigas root, turmeric root, and licorice root. Claim 3 A method for preparing herbal pork boiled meat according to claim 2, wherein the herbal ingredient pouch for pork boiled meat comprises, for every 100 parts by weight of licorice root, 80 to 120 parts by weight of Rehmannia glutinosa root, 20 to 40 parts by weight of bay leaves, 10 to 30 parts by weight of Acanthopanax senticosus leaves, 10 to 30 parts by weight of mulberry leaves, 60 to 100 parts by weight of Angelica gigas root, and 60 to 100 parts by weight of turmeric root. Claim 4 A method for preparing herbal pork boiled meat according to claim 1, wherein the first step involves adding 40 to 60 parts by weight of pork leg bones, 15 to 35 parts by weight of pork tail bones, and 10 to 20 parts by weight of chicken feet to 100 parts by weight of water, and then heating at a temperature of 90 to 110°C for 18 to 30 hours to produce a first mixture, and in the second step, the herbal ingredient pouch for pork boiled meat added to the first mixture is added in an amount of 5 to 15 parts by weight to 100 parts by weight of water. Claim 5 A method for preparing herbal pork boiled in broth according to claim 1, wherein the fourth step involves adding 20 to 40 parts by weight of Rehmannia glutinosa root, 5 to 15 parts by weight of soybean paste, and 5 to 15 parts by weight of soju to 100 parts by weight of the base broth, heating at a temperature of 90 to 110°C for 8 to 16 hours, and then removing the Rehmannia glutinosa root added to the base broth to prepare herbal broth for pork boiled in broth.

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