KR0160842B1 - Method for preparing meat added with flavor of medical plants for eliminating mouth odor - Google Patents
Method for preparing meat added with flavor of medical plants for eliminating mouth odorInfo
- Publication number
- KR0160842B1 KR0160842B1 KR1019950011219A KR19950011219A KR0160842B1 KR 0160842 B1 KR0160842 B1 KR 0160842B1 KR 1019950011219 A KR1019950011219 A KR 1019950011219A KR 19950011219 A KR19950011219 A KR 19950011219A KR 0160842 B1 KR0160842 B1 KR 0160842B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- weight
- herbs
- cold water
- flavor
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013305 food Nutrition 0.000 claims abstract description 27
- 235000008216 herbs Nutrition 0.000 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 241000411851 herbal medicine Species 0.000 claims abstract description 12
- 206010006326 Breath odour Diseases 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 10
- 210000004369 blood Anatomy 0.000 claims abstract description 10
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 8
- 240000002045 Guettarda speciosa Species 0.000 claims abstract description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 8
- 235000008434 ginseng Nutrition 0.000 claims abstract description 8
- 229940010454 licorice Drugs 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 6
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 6
- 241001061264 Astragalus Species 0.000 claims abstract description 4
- 235000006533 astragalus Nutrition 0.000 claims abstract description 4
- 210000004233 talus Anatomy 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 240000004371 Panax ginseng Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 4
- 244000170916 Paeonia officinalis Species 0.000 claims description 4
- 210000004207 dermis Anatomy 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000163122 Curcuma domestica Species 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 235000003373 curcuma longa Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000013976 turmeric Nutrition 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 claims 2
- 235000013409 condiments Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 8
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 230000000144 pharmacologic effect Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 201000004681 Psoriasis Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
본 발명은 약초의 풍미가 가해진 육류 식품의 제조 방법에 관한 것으로, 특히, 약초의 특유한 풍미를 육류에 가해줌으로써 보신 효과는 물론 술 냄새등의 구취를 제거시켜줄 수 있는 약초의 풍미가 가해진 육류 식품의 제조 방법에 관한 것이다. 본 발명의 약초의 풍미가 가해진 육류 식품의 제조 방법은 육류의 핏기가 제거되도록 육류를 냉수에 세척하고, 상기 세척한 육류를 약초의 풍미가 가해질 육류의 중량을 기준으로 각각 1.0 내지 2.0 중량 %의 천궁, 계피, 감초를 냉수에 넣어 약 100℃ 내지 120℃에서 3 내지 4시간 끓인 후, 각각 2.0 내지 4.0 중량 %의 당귀, 인삼, 또는 황기를 부가적으로 첨가하여 약 2시간 연속적으로 끓인 약초물에 10시간 이상 재운 다음, 상기 약초물에 재운 육류를 상기 약초물에서 건져내어 이를 소스와 혼합함을 특징으로 한다.The present invention relates to a method of manufacturing a meat food to which the flavor of herbs is added, and in particular, the effect of seeing by adding a unique flavor of herbs to meat, as well as the effect of the meat flavored meat food of the herbs that can remove bad breath such as alcohol smell It relates to a manufacturing method. In the method of producing a flavored meat food of the herbal medicine of the present invention, the meat is washed in cold water to remove the blood of the meat, and the washed meat is 1.0 to 2.0% by weight, respectively, based on the weight of the meat to be flavored with herbs Herbs boiled in cold water for about 3 to 4 hours after adding cheongung, cinnamon and licorice to cold water at about 100 ° C to 120 ° C, and additionally adding 2.0 to 4.0% by weight of Angelica, Ginseng, or Astragalus. After at least 10 hours of simmering, the meat marinated in the medicinal herb is taken from the medicinal herb and mixed with a sauce.
Description
본 발명은 약초의 풍미가 가해진 육류 식품의 제조 방법에 관한 것으로 특히, 약초의 특유한 풍미를 육류에 가해줌으로써 보신 효과는 물론 술 냄새등의 구취를 제거시켜줄 수 있는 약초의 풍미가 가해진 육류 식품의 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing meat foods to which flavors of herbs have been added. In particular, the effect of seeing by adding the unique flavors of herbs to meat, as well as the production of flavored meat foods of herbs that can remove bad breath such as alcohol smell It is about a method.
시중에 판매되고 있는 육류식품 예를들어, 갈비의 경우 통상의 양념류를 배합하여 이를 준비된 갈비에 버무려 재워둔 후 불에 구워먹게 되는데, 조리시 고기 자체의 누린내를 제거하기 위하여 파, 마늘등과 같은 향신료를 다량 사용하고 고기의 육질을 연하게 하기 위하여 술과 감미료 등을 사용하는 등 여러 가지 방법이 알려져 있다.For example, in the case of meat products sold on the market, for example, ribs are mixed with conventional seasonings, soaked in prepared ribs, and then roasted. Various methods are known, such as the use of spices and the use of alcohol and sweeteners to lighten the meat.
그러나, 상기와 같은 방법의 경우 고기의 맛이 평이할 뿐만 아니라, 통상의 조리 방법에 따라 조리한 경우 고기의 윤기가 흐르는 등의 시각적, 미각적 효과가 있긴 하지만, 육질 개선에는 한계가 있으며 또한 육류 식품의 새로운 맛을 개발해내려는 시도는 하지 못하고 있었다. 또한, 육류 식품을 섭취하는 경우 술을 함께 마시게 되는 경우가 많은데 이때 섭취한 술을 냄새가 입안에 장시간 지속되어 다른 사람에게 불쾌감을 주는 경우가 많다.However, in the case of the above method, the taste of the meat is not only plain, but when cooked according to the usual cooking method, there is a visual and taste effect such as the shine of the meat, but there is a limit in improving the meat and the meat. No attempt was made to develop new tastes for food. In addition, in the case of eating meat foods are often drunk together with alcohol, the smell of the alcohol is ingested in the mouth lasts for a long time often gives off to others.
따라서, 본 발명의 목적은 육류 조리시 약초의 풍미를 가함으로써 약초의 유용한 약리 효과 뿐만 아니라, 육류 식품 섭취시 약초의 독특한 풍미가 입안에 장시간 지속되어 육류 식품과 함께 섭취한 술의 냄새를 제거시켜줄 수 있는 약초의 풍미가 가해진 육류 식품의 제조 방법을 제공하는 것이다.Therefore, an object of the present invention is to add the flavor of herbs when cooking meat, as well as useful pharmacological effects of herbs, the unique flavor of herbs when ingesting meat food in the mouth lasts for a long time to remove the smell of alcohol intake with meat food It is to provide a method for producing a meat food to which the flavor of herbs can be added.
상기 목적을 달성하기 위하여, 본 발명의 약초의 풍미가 가해진 육류식품의 제조 방법은In order to achieve the above object, the manufacturing method of meat foods to which the flavor of the herbal medicine of the present invention is added
(가)냉수에 세척하여 핏기를 제거시킨 육류를 준비하고,(A) Prepare meat with blood removed by washing in cold water,
(나)약초의 풍미가 가해질 육류의 중량을 기준으로 각각 1.0 내지 2.0 중량 %의 천궁, 계피 및 / 또는 감초를 냉수에 넣어 약 100℃ 내지 120℃에서 약 3 내지 4 시간 끓인 후, 여기에 각각 2.0 내지 4.0 중량%의 당귀, 인삼 및 / 또는 황기를 첨가하여 약 1시간 30분 내지 2시간 30분동안 더욱더 끓인 후 주위 온도까지 식혀서 약초물을 제조하고,(B) 1.0 to 2.0% by weight of the horoscope, cinnamon and / or licorice, respectively, based on the weight of the meat to which the medicinal herb is to be applied, were put in cold water and boiled at about 100 to 120 ° C. for about 3 to 4 hours, respectively. Herbal medicine is prepared by adding 2.0 to 4.0% by weight of Angelica, Ginseng and / or Astragalus, further boiling for about 1 hour 30 minutes to 2 hours 30 minutes, and then cooling to ambient temperature.
(다)육류의 중량을 기준으로 각각 0.08 내지 0.2 중량 %의 천궁 및 / 또는 산사, 각각 0.1 내지 0.3 중량 %의 감초, 당귀 및 / 또는 인삼을 약초의 풍미가 가해질 육류 1㎏당 0.3ℓ 내지 0.5ℓ의 냉수에 넣어 약 10 ~ 20분간 끓이고, 여기에 약 0.08 내지 0.2 중량%의 간장을 첨가하여 약 10 내지 20분간 더 끓이 후, 약 0.3 내지 0.5 중량%의 소금을 첨가하여 소스를 제조하고,(C) 0.3 to 0.5 to 1 kg of meat per kilo of the meat to be flavored with herbs of 0.08 to 0.2% by weight, respectively, based on the weight of the meat, 0.1 to 0.3% by weight of licorice, Angelica and / or ginseng. Boil in cold water for 1 to 20 minutes, add about 0.08 to 0.2% by weight of soy sauce and boil for 10 to 20 minutes, then add about 0.3 to 0.5% by weight of salt to prepare a sauce. ,
(라)상기 (가)단계의 육류를 상기 (나)단계의 약초물에 약 10시간 이상 재우고,(D) soaking the meat of step (a) in the herbal water of step (b) for about 10 hours or more,
(마)육류를 약초물에서 건져내어 상기 (다)단계의 소스와 혼합하는 단계를 포함하는 것을 특징으로 한다.(E) extracting the meat from the herb, characterized in that it comprises the step of mixing with the source of the (c) step.
또한, 본 발명의 약초의 풍미가 가해진 육류 식품의 제조 방법에서 상기 약초물은 육류의 중량을 기준으로 각각 1.0 내지 2.0 중량%의 산사, 진피, 작약 및 또는 지황이 부가적으로 첨가된 것이 바람직하다.In addition, in the method for producing a flavored meat food of the herb of the present invention, it is preferable that the herb is additionally added with 1.0 to 2.0% by weight of hawthorn, dermis, peony and / or turmeric respectively based on the weight of the meat. .
또한, 상기 약초물은 육류 1㎏당 1ℓ 내지 2ℓ 부피의 냉수에 상기 약초를 넣고 1차 끓여 분리해낸 윗물과, 다시 육류 1㎏당 1ℓ 내지 2ℓ 부피의 냉수에 상기 약초를 2차 끓여 분리해낸 윗물과, 다시 육류 1㎏당 0.5ℓ 내지 1ℓ 부피의 냉수에 상기 약초를 3차 끓여 분리해낸 윗물을 혼합한 것이 바람직하다..In addition, the medicinal herb is the water from the first boiled and separated by putting the herb in the cold water of 1L to 2L volume per 1kg of meat, and the water from the boiled water of 1L to 2L per 1kg of meat again separated by boiling And, it is preferable to mix the above water separated by boiling the medicinal herbs three times in a cold water of 0.5L to 1L volume per 1kg meat again.
게다가, 상기 (마)단계에서 재워둔 갈비와 소스의 혼합비는 약초물에 재워둔 육류 1㎏당 소스는 약 0.08 내지 0.1ℓ인 것이 바람직하다.In addition, the mixing ratio of the ribs and the sauce soaked in step (e) is preferably about 0.08 to 0.1L of sauce per kilogram of meat soaked in herbal medicine.
또한, 상기 약초물에 재워둔 육류를 상기 소스와 혼합시 일정량의 양념이 부가적으로 첨가된다.In addition, a certain amount of seasoning is additionally added when the meat soaked in the herbal medicine is mixed with the sauce.
또한, 상기 양념은 육류의 중량을 기준으로 각각 0.1 내지 0.25 중량 %의 마늘과, 분말형의 참깨 및 / 또는 들깨와, 각각 0.05 내지 0.15 중량 %의 소금 및 또는 후추와, 0.6 내지 1.0 중량 %의 물엿, 약 0.5 내지 1.0 중량 %의 조미료(예를들어, 상표명 미원으로 시판되는 것)을 포함한다.In addition, the seasoning is 0.1 to 0.25% by weight of garlic, powdered sesame and / or perilla, 0.05 to 0.15% by weight of salt and or pepper, respectively, 0.6 to 1.0% by weight, based on the weight of meat Starch syrup, about 0.5 to 1.0% by weight of seasonings (eg those sold under the trademark Miwon).
본 발명의 육류 식품을 제조하는데 사용하는 고기 원료는 소 또는 돼지의 각종 부위별 살코기 또는 갈비를 사용한다.The meat raw material used to prepare the meat food of the present invention uses lean meat or ribs for various parts of cattle or pork.
준비한 고기는 그대로 사용하지 않고 냉수에 충분히 담그어 핏기를 제거시켜 주되, 본 발명에서는 특히 핏기를 충분히 제거하도록 2시간 간격으로 10회 내지 13회 정도 물갈이를 반복 실시한다. 이로써 육류 특히 갈비의 경우 뼈속의 피를 50% 정도까지 제거시켜줄 수 있게 된다. 동물의 핏속에는 각종의 인체에 유해한 병원균이 존재할 수 있으므로, 식품의 안정성을 위하여 상기 본 발명에서와 같은 방법을 실시하는 것이 매우 효율적일 수 있다.The prepared meat is not used as it is, soaked in cold water to remove the blood, but in the present invention, the water is repeatedly changed 10 to 13 times every 2 hours to remove the blood. This will remove up to 50% of the blood in the bones of meat, especially ribs. Since there may be various harmful pathogens in the blood of an animal, it may be very efficient to carry out the same method as in the present invention for the stability of food.
본 발명에서 사용한 약초의 약리 효능은 이미 잘 알려져 있으며, 본 발명에서는 그와 같은 유용한 약리 효능을 이용함으로써 본 발명의 육류식품 섭취후 그 효과를 얻고자 하는 것이다. 본 발명에서 사용하는 약초의 약리 효능을 간략히 기술해보면, 천궁은 혈액순환을 도와주며, 산사, 진피, 계피는 소화, 흡수를 촉진하고 발한의 효과를 가지는데, 특히 계피는 관절을 보강해주는 효능이 있다. 또한, 작약과 지황은 보혈익기제(補血益氣濟)로서 사용되며, 감초는 단맛이 있고 다른 약의 작용을 부드럽게 하므로 모든 처방에 널리 사용되며 비위를 돕고 독기를 제거하는 약리 효능이 있다. 또한, 상기 당귀와 황기는 혈액 순환을 도와주고, 인삼은 강장, 강정, 및 건위약으로 신진대사 기능의 감약에 따르는 식욕부진, 소화불량, 구토, 설사 그밖의 병약자에 사용한다.The pharmacological efficacy of the medicinal herbs used in the present invention is already well known, and in the present invention, by using such useful pharmacological effects, it is intended to obtain the effect after ingesting the meat food of the present invention. Briefly describe the pharmacological efficacy of the herbs used in the present invention, the cheongung help blood circulation, the hawthorn, dermis, cinnamon has the effect of promoting digestion, absorption and sweating, in particular cinnamon has the effect of strengthening joints have. In addition, peony and jihwang is used as a blood donation agent (補血 益氣 濟), licorice is sweet and softens the action of other drugs, so it is widely used in all prescriptions and has a pharmacological effect of helping stomach and eliminating poison. In addition, the Angelica and Astragalus help blood circulation, ginseng is tonic, gangjeong, and psoriasis is used for anorexia, indigestion, vomiting, diarrhea and other diseases caused by the weakening of metabolic function.
이하, 본 발명은 하기의 실시예에 의해 더욱더 설명된다.The invention is further illustrated by the following examples.
[실시예]EXAMPLE
돼지갈비 6㎏을 시중에서 구입하여 이를 2시간 간격으로 10회 물갈이를 반복실시하여 갈비의 뼈속의 피를 50% 정도까지 제거시켰다.6kg of pork ribs were purchased on the market, and this was repeated 10 times for 2 hours to remove the blood in the ribs by about 50%.
그후, 8ℓ 부피의 냉수에 각각 100g의 천궁, 산사, 진피, 계피, 작약 및 지황과 200g의 감초를 첨가한 후 120℃에서 3시간 정도 끓여 주었다.Thereafter, 100 g of cheongung, hawthorn, dermis, cinnamon, peony, turmeric and 200 g of licorice were added to 8 L of cold water and boiled at 120 ° C. for 3 hours.
그런다음, 상기 약초들을 넣고 끓인 물에 각각 200g의 당귀 및 인삼, 그리고 100g의 황기를 부가적으로 첨가하여 상기와 동일한 온도에서 약 2시간동안 연속하여 끓여 주었다. 그런다음, 약초물로부터 약초를 분리하여 약초물(제1약초물)을 완전히 식을때까지 보관하였다. 한편, 상기의 약초물로부터 분리된 약초를 사용하여 상기의 과정을 2차로 반복하여 약초물(제2약초물)을 분리하여 상기의 제1약초물과 합치고, 또한 상기의 2차 과정 후의 약초를 4ℓ의 냉수중에서 상기의 과정을 3차로 반복하여 약초물(제3약초물)을 분리한 후 상기의 제1 및 제2약초물에 합쳐서 완전히 식혀준 후 육류를 재울 약초물을 제조하였다.Then, the herbs were added to boiled water, respectively, 200g of Angelica and Ginseng, and 100g of sulfuric acid were additionally added and boiled continuously for about 2 hours at the same temperature as above. Then, the medicinal herb was separated from the medicinal herb and stored until the herb (first herb) was completely cooled. On the other hand, using the medicinal herbs separated from the medicinal herb, the above process is repeated twice to separate the medicinal herb (second medicinal herb) and combine with the first medicinal herb, and further, after the second process The above procedure was repeated three times in 4 L of cold water to separate the medicinal herb (third medicinal herb), and then combined with the first and second medicinal herb to cool completely, thereby preparing a herbal medicine for meat.
이어서, 완전히 식힌 약초물을 상기 세척한 육류에 부어 10시간 이상 재워두었다.Subsequently, the cooled herbs were poured into the washed meat and left for 10 hours or more.
그런다음, 상기 육류와 혼합할 소스를 다음과 같이 만든다.Then, prepare the sauce to be mixed with the meat as follows.
우선, 1.5ℓ의 냉수에 각각 5g의 천궁 및 산사와, 각각 10g의 감초, 당귀 및 인삼을 첨가하여 약 15분 정도 끓여준다음, 여기에 5g의 간장을 첨가하여 약 15분 정도 더 끓여주었다. 불을 끈후에 20g의 소금을 투여하여 완전히 용해시켰다.First, 1.5 g of cold water and 5 g of cheongung and hawthorn, respectively, 10 g of licorice, Angelica and ginseng were added to boil for about 15 minutes, and 5 g of soy sauce was added to boil for about 15 minutes. After extinguishing the fire, 20 g of salt was completely dissolved.
이상과 같은 방법으로 소스를 만든 후, 갈비에 첨가할 양념으로서 20g의 마늘, 20g의 참깨 또는 들깨 같은 것, 각각 10g의 소금과 후추, 50g의 물엿, 5g의 미원을 첨가하였다.After making the sauce as described above, 20g of garlic, 20g of sesame or perilla, 10g of salt and pepper, 50g of starch syrup, and 5g of miwon were added as seasonings to be added to the ribs.
끝으로, 상기 약초물에 재워둔 육류를 약초물에서 건져내어 0.5ℓ의 상기 소스를 붓고, 상기 양념과 함께 고루 혼합하여 줌으로써 약초의 풍미가 가해진 육류식품을 제조하였다.Finally, the meat was placed in the herbal medicine was taken out of the herbal medicine to pour 0.5 liter of the sauce and mixed with the seasoning to prepare a flavored meat food of the herb.
이상, 본 발명의 약초의 풍미가 가해진 육류 식품의 제조 방법에 따라 제조할 수 있는 육류 식품으로서는 갈비, 수육, 장육 등과 같이 다양하게 응용이 가능하다.As described above, the meat food which can be prepared according to the manufacturing method of the meat food to which the medicinal herb of the present invention is applied can be variously applied, such as ribs, meat, beef meat and the like.
상기한 바와 같이 제조한 갈비를 실험대상자 7명을 대상으로 시식케하고 이어서 갈비 시식시에 술을 함께 섭취하게 하여 시식 직후에 각각 구취를 감지하는 실험을 하였다.The ribs prepared as described above were subjected to seven test subjects and then ingested with alcohol at the time of tasting the ribs.
상기 구취 실험 방법은 통상의 구취 감지기 예를 들어, BAD BREATH CHECKER(일본, 토쿠야마 소다 코포레이티드의 제품)을 이용하여 측정한다. 그 결과 구취 제거 효과가 약 95% 이상인 것으로 나타났다.The bad breath experiment method is measured using a common bad breath detector, for example, BAD BREATH CHECKER (product of Tokuyama Soda Co., Japan). As a result, the bad breath removal effect was about 95% or more.
또한, 실험 대상자의 시식 소감으로서는 갈비 시식시 육질이 매우 연하고 약초의 특유의 은은한 향이 입안에 남아 개운함으로 느낀다고 하였다.In addition, the test results of the test subjects said that the meat quality was very tender at the time of tasting the ribs, and the subtle scent of the herb remained in the mouth and felt fresh.
이상에서 설명한 바와같이, 본 발명의 방법에 따라 제조된 육류 식품은 약초의 유용한 약리 효과로 인해 인체에 유익할 뿐만 아니라 육류 식품과 함께 섭취한 술의 냄새를 제거시켜줄 수 있는 등 구강구취 제거의 효과가 있다.As described above, the meat food prepared according to the method of the present invention is not only beneficial to the human body due to the useful pharmacological effect of the herbal, but also to remove the smell of alcohol intake with meat food, such as the effect of removing oral bad breath There is.
Claims (8)
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| KR1019950011219A KR0160842B1 (en) | 1994-09-12 | 1995-05-09 | Method for preparing meat added with flavor of medical plants for eliminating mouth odor |
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| KR19940022948 | 1994-09-12 | ||
| KR94-22948 | 1994-09-12 | ||
| KR1019950011219A KR0160842B1 (en) | 1994-09-12 | 1995-05-09 | Method for preparing meat added with flavor of medical plants for eliminating mouth odor |
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| KR0160842B1 true KR0160842B1 (en) | 1998-11-16 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010107032A (en) * | 2000-05-24 | 2001-12-07 | 김정희 | Functional beverage and aromatic composition containing extracts from Korean medicine, products and manufacturing process thereof |
| KR20020031141A (en) * | 2002-03-28 | 2002-04-26 | 문종수 | The manufacturing method of roast using pork and wild edible greens |
| KR100430951B1 (en) * | 2001-12-05 | 2004-05-12 | 이진규 | pork cutlet with a herb sauce and the recipe |
| KR101051945B1 (en) * | 2009-12-02 | 2011-07-27 | 황도희 | How to prepare instant seasoned ribs sauce |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001203763A (en) * | 2000-01-24 | 2001-07-27 | Nec Ic Microcomput Syst Ltd | Method and device for transmitting signal and data processor |
| KR100369297B1 (en) * | 2001-01-19 | 2003-01-24 | 박옥연 | wrapping meat use pork and recipe of souce |
| KR20040005195A (en) * | 2002-07-08 | 2004-01-16 | 박성근 | Steamed pork neck |
| KR20040024827A (en) * | 2002-09-16 | 2004-03-22 | 백은기 | How to cook beef and pork ribs (cooking) |
| KR20040028127A (en) * | 2002-09-30 | 2004-04-03 | 이일동 | Method of manufacturing herb skewer roast |
| KR100846129B1 (en) * | 2007-06-05 | 2008-07-14 | 박영학 | Functional cooked meats containing pine-mushroom and process for the prepararion thereof |
-
1995
- 1995-05-09 KR KR1019950011219A patent/KR0160842B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010107032A (en) * | 2000-05-24 | 2001-12-07 | 김정희 | Functional beverage and aromatic composition containing extracts from Korean medicine, products and manufacturing process thereof |
| KR100430951B1 (en) * | 2001-12-05 | 2004-05-12 | 이진규 | pork cutlet with a herb sauce and the recipe |
| KR20020031141A (en) * | 2002-03-28 | 2002-04-26 | 문종수 | The manufacturing method of roast using pork and wild edible greens |
| KR101051945B1 (en) * | 2009-12-02 | 2011-07-27 | 황도희 | How to prepare instant seasoned ribs sauce |
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| KR960009901A (en) | 1996-04-20 |
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