KR100483606B1 - Manufacturing method of spice for butchersmeat and its spice - Google Patents

Abstract

The present invention is in addition to the usual ingredients used in the seasoning for meat cooking, while adding to the Chinese herbal medicine to have a unique aroma while improving the meat and taste and eliminating the smell of meat while benefiting the human body, the ease of meat cooking as well as intake As a method for manufacturing meat seasonings that can benefit their nutrition, growth and health,

In preparing a meat cooking seasoning for obtaining 10 kg of seasoned beef comprising 81% meat;

Chinese herbal medicine obtained by weighing herbs containing cinnamon, cinnamon, licorice, ginger, fennel, fennel and cloves, mixed with 0.4% pepper, 0.8% starch syrup, 2.0% condiment, 1.5% white sugar, 1.5% brown sugar Mix the seasonings;

It is characterized in that the secondary seasoning obtained by mixing the herbal medicine and the first seasoned mixture with 3.9% purified water, garlic 1.0%, caramel 0.4% and soy sauce 6.5% is completed.

Description

Manufacturing method of spice for butchersmeat and its spice}

The present invention relates to a seasoning method for cooking meat and its seasoning, and more particularly to the provision of a seasoning meat manufacturing method without adding the medicinal odor to meat seasonings, such as beef or pork, to enhance the taste It is about.

Traditionally used meat for seasoning bulgogi or ribs is prepared by mixing garlic, soy sauce, pepper, starch syrup, sugar, soy sauce, and pear with the ingredients that can be easily obtained in daily life. After mixing with aging, the seasonings penetrate into the meat so that the taste of the seasoning and the meat can be felt as it is.

In recent years, these traditional condiments are composed mainly of tomato ketchup and sweetened sugars, or of irritating ingredients such as garlic, onions, green onions, and ginger, or garlic, onions, green onions, ginger, etc. Most seasonings are made by mixing sugars with irritating ingredients to make them feel irritating and sweet.

In the case of seasonings that make them feel sweet, they do not improve the quality of meat but are simply buried on the surface of the meat, which gives them a simple sweet taste, resulting in no refreshment after ingestion and inducing obesity. It also has the disadvantage that it is not easy to eat by not removing.

In the case of seasonings with irritating ingredients, the aroma of the season is too strong, and even after ingesting meat, the aroma does not go away, and it continues to penetrate the mouth or clothes, causing discomfort to the people around.

When sweetness is added to the above irritating ingredients, it becomes a tasteful form at the time of initial ingestion, but also after the ingestion, a strong scent persists, and when it is ingested for a long time, it causes obesity and adult diseases. Many problems are being raised.

Therefore, in the present invention, in order to solve the above problems, in addition to the usual materials used in the manufacture of meat seasonings for the human body, while having a distinctive flavor while improving the meat and taste and eliminating the peculiar smell of meat The purpose is to provide a spice that can be added to the convenience of cooking meat as well as nutrition, growth and health of the intake of the herbal medicine.

Looking at the meat seasoning manufacturing method to achieve this purpose,

In the present invention, by adding a herbal medicine to the general ingredients used as a seasoning for meat cooking, while eliminating the fishy odor peculiar to meat, while improving the quality of the meat while improving the taste, it is characterized in that it can contribute to the health of the intake.

Herbal medicine used in the meat seasoning of the present invention uses fennel, cinnamon, licorice, cloves, Angelica, baekchul and ginger.

Fennel is,

It is obtained from dried perennial fruits of the apiaceae and is widely used as a dry stomach and repellent. It has an excellent effect on expectoration, cough and fever, low back pain, toothache and abdominal pain.

In addition, the fennel itself contains a subtle fragrance and sweetness, so it is also used as a seasoning. It is preferable to use 0.2% of the total weight in seasoning.

Cinnamon,

It can be dried by peeling cassia or dried twigs to warm the stomach, sweat and recollect. It has an excellent effect on digestive and circulatory diseases including cold, venus fever and geriatric disease. 0.2% of is added.

Licorice,

Perennial of legumes is a medicinal plant that uses the root as a medicinal herb, has a sweet taste, and is widely used as an aid to increase the medicinal properties of other herbs as an emulsifier.

In addition, thawing, liver, cough, food poisoning, asthma, seawater, abdominal pain, nervous breakdown, fever, rhinitis, tonsillitis, duodenal ulcers, etc., it is desirable to use 0.2% of the total weight.

Clove,

It is an evergreen sub-tree of gilded yangdae and refers to dried flower buds before flowering. It has good fragrance and can protect against seizures, pain and stomach, and it is effective for vomiting. The buds should be collected and dried, and 0.2% of the total weight added.

Angelica,

It is a dried root of Apiaceae that uses dried roots to protect and clear the blood while clearing the blood pressure, postpartum abdominal pain, bruises, constipation, nervous breakdown, anemia, menstrual irregularities, etc., 0.2% of the total weight Add.

Baekchul (白 朮),

It is the dried root of perennial herbaceous perennial herb, which acts as a diuretic and sweating against the water metabolism in the digestive tract and subcutaneous tissues.It is also effective in pain, gastroenteritis and edema. It also has an excellent effect on phlegm, planting, and obesity, and 0.2% of the total weight is also added.

Ginger,

Root stem is used as a spice because of its strong fragrance and spicy taste. It is also good for colds, expectorants, vomiting, cold sickness, sweating, abdominal pain, indigestion, dysentery, earth and sand, and heat. It is characterized by eliminating odors and making meat flesh soft and light. Add 0.2% of the total weight.

In addition to the herbs described above, as the ingredients used in meat seasoning, garlic and pepper, seasonings and soy sauce are used for flavoring, while each meat is mixed well while matching meat liver. Caramel and purified water, starch syrup, white sugar, and brown sugar are used to provide the ingredients and bind the respective seasonings so that they are evenly cut into the meat.

A case in which a total of 10 kg of seasoned meat (beef and pork) is to be obtained using the above materials will be described through the following examples.

Example 1.

If you want to get 10kg of seasoned beef.

81% beef, 0.2% white peach, 0.2% cinnamon, licorice 0.2%, ginger 0.2%, Angelica 0.2%, garlic 1.0%, caramel 0.4%, purified water 3.9%, pepper 0.4%, starch syrup 0.8%, seasoning 2.0%, white sugar 1.5%, brown sugar 1.5%, and soy sauce 6.5% are used.

Acquisition process of herbal medicines.

After mixing 0.2% of white, 0.2% of cinnamon, 0.2% of licorice, 0.2% of ginger, and 0.2% of Angelica with water, 1.8 liters of water is decocted for 30 minutes, and then a herbal medicine is obtained with white, cinnamon, licorice, ginger, and Angelica.

First mixing process.

0.4% pepper, 0.8% starch syrup, 2.0% seasoning, 1.5% white sugar and 1.5% brown sugar are added to the herbal medicines obtained as described above, and the mixture is evenly mixed to obtain a first seasoning.

Secondary mixing process.

1.0% garlic, 0.4% caramel, and 6.5% soy sauce are added to 3.9% purified water and mixed evenly to obtain a second seasoning.

Seasoning process.

Mixing the first and second seasonings obtained in the first and second mixing process evenly to obtain a seasoning for meat cooking.

The process of obtaining seasoned beef

81% beef meat selected in the seasoning for meat cooking is mixed and matured so that the seasoning is evenly roasted in the beef.

Example 2.

If you want to get 10kg of seasoned pork.

81% of pork and medicinal herbs used for seasoning of beef were excluded, except for baekchul and ginger, and fennel and cloves were replaced at the same ratio.

Of course ginger is excluded when seasoning beef, but it may be added in small amounts to enhance the taste and aroma.

The present invention as described above is to add a herbal medicine to the general seasoning materials used during meat seasoning to eliminate the fishy smell of meat and to improve the taste while helping the edible with the mild aroma of the herbal medicine.

The present invention as described above is in addition to the conventional ingredients used in the seasoning for meat cooking, while improving the meat and taste and eliminating the fishy smell of meat while benefiting the human body by adding a herbal medicine to have a unique aroma and ease of cooking meat Of course, it can have various effects such as to help nutrition, growth and health of consumers.

Claims (4)

In preparing a meat cooking seasoning for obtaining 10 kg of seasoned beef comprising 81% meat; Chinese herbal medicine obtained by adding medicinal herbs containing white peach, cinnamon, licorice, ginger, Angelica, fennel and cloves, 0.4% pepper, 0.8% starch syrup, 2.0% seasoning, 1.5% white sugar, 1.5% brown sugar, 3.9% garlic Meat seasoning, characterized in that obtained by mixing 1.0%, caramel 0.4% and soy sauce 6.5%. In preparing a meat cooking seasoning for obtaining 10 kg of seasoned beef comprising 81% meat; Acquisition of herbal medicines obtained by mixing Baekchul, Cinnamon, Licorice, Ginger, Angelica, Fennel and Clove with 1.8 liters of water; A first mixing process of mixing the herbal medicine with 0.4% pepper, starch syrup 0.8%, seasoning 2.0%, white sugar 1.5%, and brown sugar 1.5% to mix evenly to obtain a first seasoning; A second mixing process of mixing evenly by adding 1.0% garlic, 0.4% caramel, and 6.5% soy sauce to 3.9% purified water in the first seasoning obtained by the first mixing process; Meat cooking seasoning method characterized in that the completion of the seasoning process to obtain a seasoning for meat by mixing evenly the first and second seasoning obtained in the first and second mixing process. The method of claim 2; When the meat is beef meat, a method of preparing a seasoning for meat cuisine, characterized in that the Chinese herbal liquid is obtained by mixing 0.2% baekchul, 0.2% cinnamon, 0.2% licorice, 0.2% ginger, 0.2% Angelica. The method of claim 2; When the meat is pork, medicinal herbs prepared by mixing fennel 0.2%, cinnamon 0.2%, licorice 0.2%, cloves 0.2%, Angelica 0.2%.