METHOD OF FRYING BEEF RIBS (BACK RIBS AND GENERAL RIBS) AND PORK RIBS

摘要

The present invention relates to a method for frying beef ribs (back ribs and general ribs) and pork ribs to have a spicy and savory flavor and crispy texture. The method is specifically characterized by comprising the following steps: a cutting step of cutting beef ribs (back ribs and general ribs) or pork ribs (S110); a basic-aging step of dipping the ribs in cold water at 0°C for three hours to remove blood therefrom, before boiling 5 g of acanthopanax, 50 g of dried onion skins, 100 g of dried radish slices, five bay leaves, and 20 g of ginger based on 20 L of fresh water for 30 minutes with high heat, and for 30 minutes with medium heat for removing the unique smell of meat, and basic-aging the ribs in the obtained broth cooled to 3°C or lower for about one hour (S120); a moisture removal step of removing moisture from the ribs by placing, on a sieve, the aged beef ribs (back ribs and general ribs) or pork ribs (S130); a seasoning step of adding, to the basic-aged beef ribs and pork ribs, 40% of a mixture in which refined salt (made in Korea), white sugar, L-sodium glutamate (flavor enhancer), chicken seasoning-S3, nonfat dry milk (made in U.S.A.), an acidity adjuster, and black pepper powder, and 60% of turmeric-containing curry (S140); a batter step of inputting the seasoned beef ribs (back ribs and general ribs) and pork ribs into flour and maize starch (hereinafter, referred to as a batter) with a ratio of 1:1 into such that the batter is easily applied to surfaces of the ribs (S150); a tumbling step of tumbling, in flour, the ribs uniformly applied with the batter (S160); a frying step of frying the ribs applied with strong flour at 170°C for seven minutes (S170); and a drawing step of drawing the completely fried ribs (S180).;COPYRIGHT KIPO 2016