The present invention is a way to get rid of the smell of pork spear using herbal and fruit ripening. The smell is got rid of by adding a number of seasonings made from herbal medicine and natural fruit as the main ingredient. The method also enhances the lean effect. It includes a first step for getting rid of impurities, a second step for natural fruit and vegetable ripening, and a third step for getting rid of the smell of pork spear and broth using herbal and fruit ripening.
The goal of this invention is to boil the water for a long time to get rid of the smell and the unique flavor of pig intestine. It is also important to avoid losing nutrients because the juicy, chewy texture that is typical of pig intestine has been a problem that the taste is lessened. So, the goal is to come up with a way to get rid of the spear’s smell and care, which is good for you and doesn’t get tired even if you eat a lot of spear, which would mean more nutrients would be lost along with the spear’s unique taste and texture.
There is a new way to get rid of the smell of pork spears using herbal and fruit ripening. The smell can be removed by adding a variety of seasonings made from herbal medicine and natural fruit as the main ingredient. This method also improves the leanness of the meat. The new way to get rid of the smell and raise meat using herbal and fruit ripening includes removing impurities first, then ripening herbal materials second, and finally ripening natural fruit and vegetables third.
The present invention is a way to remove and smell pork spear using aging. To this day, add soju while water boils for 20 to 30 minutes, then put doenjang, ginger, and bay leaf in a steaming pot and put it in a steaming pot. Add 10 minutes to boil an additional boiled way to treat the general. This method has a lot of deficiencies in taste, aroma, texture, etc. , there are many problems such as loss of nutrition and deterioration of texture.
The present invention is to reduce the taste, aroma, texture, etc. boiled pork spear causes problems like losing nutrients and texture. The goal of this invention is to stop this loss of nutrients by using a ripening method to improve the taste and texture of the unique pig spear. This is good for your health and gives you a way to get rid of the smell and care for the pig spear using aging that doesn’t get tired even if you eat a lot of spear.
Make makchang for home use. Add 200 to 300 grams of coarse salt to 5 kg of makchang and mix it by hand for 5 to 7 minutes. Water is added to the membrane and rinsed, and then repeated three times.
Then, mix 400 to 500 g of flour into 5 kg of fermented rice by hand for 10 minutes. After rinsing with water, the process is repeated three times. After being treated in this way, the membranes are washed well and put in a colander. They are then left in the room for two hours to drain any extra water and cool down.
Add 20 liters of water, 8 to 10 grams of astragalus, 8 to 10 grams of cinnamon, 10 to 11 grams of Earl of Liquorice, 8 to 10 grams of licorice, 4-5 grams of sperm, 4-5 grams of sukji, 4-5 grams of ginger, 4-5 grams of jujube, 8 to 10 grams of mugwort, and 4-5 grams of aloe. Also add 4-5 grams of peppermint.
This water boils for four hours and then sits at room temperature for six to eight hours.
A solution of 10 liters is mixed with 5 kg of first-trimmed pork spears. The meat is then left to age at room temperature for 12 hours.
20–22g of onion juice, 20–22g of green tea leaves, 20–22g of kiwi, 30–32g of pineapple, 20–22g of apple juice, 5–6g of herb, 5–6g of laurel, 20–22g of banana juice, 10–11g of radish juice, 20–22g of pear juice, 10–11g of minced garlic, and 10–11g of onion juice are added. The mixture is then left to age at room temperature (15–20 degrees) for 24 hours.
According to this invention, the taste, smell, and chewy texture of the pork spear can be improved. It can also help people absorb the nutrients in the pork spear and do a great job of getting rid of the smell and taste of the pork spear.
Get 5 kg of domestic intestine ready. Add 200g of coarse royal salt and rub it by hand for about 5 minutes. Rinse it with water in the intestine and do it again three times.
Next, put 400g of flour into 5 kg of flour and pour it in by hand. Rinse by hand for 10 minutes, then rinse with water, and do this three times. Clean the membrane, put it in a colander, and leave it inside for two hours. It was.
There were 20 liters of water, 10 grams of astragalus, 10 grams of cinnamon, 11 grams of Earl of Liquorice, 10 grams of Licorice, 5 grams of Cheongung, 5 grams of Sukji, 5 grams of ginger, 5 grams of jujube, 10 grams of mugwort, 5 grams of aloe, and 3 grams of mint. The water was boiled for 4 hours and then left to cool at room temperature for 6 hours.
Five kilograms of first-trimmed pork spears were mixed with ten liters of boiling water and left to age at room temperature for twelve hours.
Green tea leaf (20g), kiwi (22g), pineapple (32g), apple juice (22g), herbs (6g), laurel (6g), banana juice (22g), radish (11g), pear juice (22g), minced garlic (11g), and onion juice (11g) were added to the pig spear on the second stage. The mixture was left to age at room temperature for 24 hours.
Using the above-mentioned steps to prepare the pig intestine according to the invention, it was then roasted in charcoal and 10 testers were chosen to go through the sensory test for taste, smell, and texture. To show how the results compare, the same tester bought a packing window at a meat factory and the results are shown in Table 1.
Table 1 shows that the present invention makes a great product with a better taste, smell, and texture than a regular zeform.
Pork intestines, also known as chitterlings or chitlins, are a delicacy enjoyed around the world However, their strong odor can be off-putting to some This comprehensive guide will teach you proven methods to reduce or remove the smell from pork intestines, making them more appetizing.
Why Do Pork Intestines Smell?
Pork intestines have an inherent odor caused by
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Bile and digestive enzymes: Bile and enzymes like amylase, lipase, and protease help break down food but also cause a bitter, fishy smell.
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Bacteria: Intestines contain bacteria that produce sulfur compounds and amines that smell unpleasant.
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Undigested food: Partially digested food remnants contribute to the smell.
While you can’t eliminate the smell completely, you can reduce it significantly by cleaning and preparing the intestines properly.
Step-by-Step Guide to Cleaning Pork Intestines
Follow these steps to clean pork intestines and curb the odor:
1. Rinse and Scrub the Intestines
Rinse the intestines under cool running water while scrubbing with a clean vegetable brush. This removes bile, enzymes, dirt, and debris to reduce odor.
2. Soak in Saltwater
Make a saltwater solution with 1 cup salt per gallon of water. Soak the intestines for at least an hour, up to overnight in the fridge. The salt helps draw out impurities.
3. Rinse Again
Rinse the intestines again until the water runs clear. This washes away the drawn-out bile, enzymes, and debris.
4. Soak in Vinegar Water
Make a solution of 2 cups vinegar per gallon of water. Soak the intestines for 1-2 hours. Vinegar kills bacteria, acting as a disinfectant.
5. Rinse Once More
Give the intestines a final thorough rinse with cold water.
Extra Tips to Remove Lingering Odor
After cleaning the intestines, you can try these extra tips to tackle any remaining stubborn smells:
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Soak in milk: Milk has compounds that neutralize and mask odors. Soak for 1-2 hours.
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Rub with baking soda: Make a paste with baking soda and water and gently rub it on the intestines. Rinse clean. Baking soda deodorizes.
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Soak in lemon juice: Lemon juice kills germs, disinfects, and deodorizes. Make a 1:4 lemon juice to water solution and soak for 1 hour.
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Simmer in water: Simmering for 15-20 minutes makes the intestines tender while the hot water continues killing germs.
How to Prepare Odor-Free Pork Intestines
Once cleaned and deodorized, pork intestines need proper cooking to keep smells at bay:
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Parboil first: Bring a pot of water to a boil. Add intestines and parboil for 15-20 minutes to reduce odor and make them easier to handle.
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Rinse after parboiling: Rinse the parboiled intestines under cool water to wash away any lingering odor.
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Simmer or braise: Simmering for 1-2 hours or braising for 2-3 hours in broth, vinegar, and seasonings infuses flavor while killing germs.
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Cook thoroughly: Always cook intestines thoroughly until very tender to destroy all bacteria. Undercooking will lead to unpleasant smells.
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Rinse before serving: Give the cooked intestines a final rinse in hot water or broth to rinse away any cooking odors.
With diligent cleaning, preparation, and cooking, you can enjoy pork intestines with minimal odor. While it takes time, the effort is worthwhile to enjoy their unique texture and flavor. With these tips, chitterlings can become an appetizing delicacy at your dinner table.
Claims ( Translated from
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070127229A KR20090060073A (en) | 2007-12-08 | 2007-12-08 | Method of removing and smelling pork intestine odor using herbal and fruit ripening |