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GRILLED CHEESE KIMCHI PORK BELLY SKEWER

机译:烤奶酪泡菜猪肉肚串

摘要

According to the present invention, after cutting pork belly and rice cake, the pork belly is primarily grilled, and the primarily grilled pork belly surrounds an outer surface of cheese and kimchi to prepare cheese kimchi pork belly. The rice cake and the cheese kimchi pork belly are alternately inserted into a skewer and cooked in a heater, and seasoning sauce in which multiple kinds of ingredients are mixed is applied thereto, so as to not only remove specific smell of pork belly but also make a balanced taste by mingling a sour taste and a refreshing taste of kimchi, a unique taste of pork belly, a nutty taste of rice cake and cheese, and a specific taste of seasoning sauce, thereby being used for snack, accompaniment for drinks, and side dish by people of all ages and both sexes. A method for preparing a cheese kimchi pork belly skewer according to the present invention comprises: an ingredient cutting step of cutting pork belly and rice cake in a predetermined size; a primary grill step of primarily grilling the pork belly cut in the ingredient cutting step in a heater; a cheese kimchi pork belly preparation step of preparing cheese kimchi pork belly by surrounding cheese and kimchi with the pork belly primarily grilled in the primary grill step; a seasoning sauce preparation step of preparing seasoning sauce by pulverizing multiple ingredients and mixing the same; a skewer preparation step of inserting the rice cake cut in the ingredient cutting step and the cheese kimchi pork belly prepared in the cheese kimchi pork belly preparation step into a skewer to prepare a cheese kimchi pork belly skewer; a cooking step of cooking the cheese kimchi pork belly skewer prepared in the skewer preparation step in a heater; and an application step of applying seasoning sauce prepared in the seasoning sauce preparation step to the cheese kimchi pork belly skewer cooked in the cooking step.;COPYRIGHT KIPO 2018
机译:根据本发明,在切成五花肉和年糕之后,首先烤五花肉,并且该第一烤五花肉围绕干酪和泡菜的外表面以制备干酪泡菜五花肉。将年糕和奶酪泡菜五花肉交替插入a串,在加热器中煮熟,并加入多种成分混合的调味酱,以去除五花肉的特殊气味,并使通过混合泡菜的酸味和清爽口味,五花肉的独特口味,年糕和奶酪的坚果味以及调味酱的特定口味来平衡口味,从而用作零食,饮料的佐餐和所有年龄段和性别的配菜。本发明的芝士泡菜猪排的制备方法,包括:将猪排和年糕切成预定大小的配料切割步骤;主要烧烤步骤,主要是将在配料切割步骤中切成的五花肉在加热器中烧烤;干酪泡菜五花肉的制备步骤,其方法是将干酪和泡菜包围起来,以在第一烧烤步骤中主要烧烤的五花肉来制备干酪泡菜的五花肉;调味酱制备步骤,通过将多种成分粉碎并混合来制备调味酱;串制备步骤,将在配料切割步骤中切出的年糕和在乳酪泡菜猪肚制备步骤中制备的乳酪泡菜猪肚插入串中,以制备乳酪泡菜猪肚串。蒸煮步骤是在加热器中蒸煮在串准备步骤中准备的奶酪泡菜五花肉串。以及将在调味酱制备步骤中制备的调味酱施用于在烹饪步骤中烹饪的奶酪泡菜猪肚串的应用步骤。; COPYRIGHT KIPO 2018

著录项

  • 公开/公告号KR20180119807A

    专利类型

  • 公开/公告日2018-11-05

    原文格式PDF

  • 申请/专利权人 LEE JUNG HYUN;

    申请/专利号KR20170053420

  • 发明设计人 LEE JUNG HYUNKR;

    申请日2017-04-26

  • 分类号A23P10/10;A23L13;A23L13/40;A23L7/10;

  • 国家 KR

  • 入库时间 2022-08-21 12:38:44

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