KR100638354B1 - The tteokgalbi manufacturing method - Google Patents

Abstract

The present invention relates to a method of manufacturing a tteokgalbi, which is made by grinding traditional meat, which is a Korean traditional food, tteokgalbi, which is well digestible and does not burden the stomach, and makes cooking simple. It is stored in a frozen warehouse at -18 ° C and frozen meat cut after the first step of thawing at -5 ° C or more and 4 ° C or less and aged for 24 hours; A second step of washing each selected raw vegetables and fresh fruits and storing them in a refrigerated state at -2 ° C or more and 4 ° C or less; A third step of aging the soy sauce, white sugar, sesame oil, stir-fried sesame seeds, mirin, and miwon for 24 hours in a refrigerated state at 4 ° C. or lower; A fourth step of mixing and pulverizing the raw meat obtained in the first step with the raw fruit and raw vegetables obtained from the second step except green onions; A fifth step of mixing the raw meat and vegetables ground in the fourth step with green onions and mixing the source obtained in the third step and mixing 20 minutes per 100 kg for strengthening the binding force and removing the air of the raw meat; Sixth step of rapid freezing to -40 ° C or less to prevent pressure evaporation and maintaining the taste and aroma of the raw meat and evaporation of water for the raw meat is mixed and pulverized vegetables and sauce that has been mixed in the fifth step ; It is characterized by proceeding to.

       Tteokgalbi, Nutrition, Vegetables, Sauce, Beef, Pork, Quick-frozen

Description

       The tteokgalbi manufacturing method

1 is a flow chart showing a manufacturing process of the present invention

The present invention relates to a method of manufacturing Tteokgalbi, and to enable the traditional Korean food Tteokgalbi, which is characterized by the production of ground meat to be easily digested and does not burden the stomach, and to facilitate cooking.

Tteokgalbi is a food with excellent taste and nutrition since ancient times, but it is a fact that it is difficult to purchase the ingredients of Tteokgalbi, at least the cooking process, etc. It was not suitable for the culture of modern people who want to solve meals in a simple and quick time. Therefore, despite the taste and nutrition of Tteokgalbi, it could not be common in Korean families.

In addition, in the case of Tteokgalbi, Kimchi, along with Korean food, is regarded as a food with a high possibility of globalization, there are many technical difficulties until it is processed into a single export while maintaining the taste and aroma of Korean tradition.

Therefore, many food-related companies are fully aware of the above problems, and are investing a lot of effort and time to develop instant foods related to Tteokgalbi that can be easily cooked and eaten and exported at home. As a result, there are various types of Tteokgalbi products on the market.

However, since Tteokgalbi products are difficult to maintain the original taste and aroma of Korean traditional Tteokgalbi by the process of manufacturing existing instant foods, Tteokgalbi related products currently being distributed are different from those of traditional Tteokgalbi. Due to the many differences, it failed to gain a lot of response from domestic consumers, and it is recognized that the globalization of Tteokgalbi through exports with these products is premature.

This is because traditional products of Tteokgalbi increase the composition of pork to 70% to 80% of pork in order to solve the problem of high cost of beef in the composition of raw meat. The feeling of chewing) could not be added to the product.

In addition, in the sauce of Tteokgalbi which is an important factor in flavoring together with the composition ratio of raw meat in the manufacturing method of Tteokgalbi, the sauces used in existing Tteokgalbi products are used instead of using fresh vegetables and fruits to meet the mass production system. By making extracts of fruits and vegetables to replace or using integrated sauces containing fruits and vegetables, you can feel the taste and aroma of Korean traditional Tteokgalbi because it is not much different from the method of making traditional instant food. In addition, there are many differences from tteokgalbi cooked at home in nutrients, freshness, and cigar problems, so that it is impossible to provide a product that satisfies the needs of consumers.

In addition, it is known that mixing raw vegetables and fruits with meat affects the taste and aroma of meat. However, objective data and methods regarding the mixing ratio and timing of raw vegetables and fruits for mass production are known. Also, due to the high cost of economic problems, there are few examples of actually using it in the compounding process.

In addition, in the manufacturing process of the Tteokgalbi, the process for crushing and re-binding the meat and other materials can be said to be an essential process. In the re-binding process, the existing Tteokgalbi related products have a problem in taste and nutrition by using a binder in order to induce a fast time and to prevent the breakdown of the Tteokgalbi when cooking at home.

The present invention has been made to solve the above conventional problems, to increase the ratio of beef in the composition ratio of raw meat that is the main raw material of the tteokgalbi, separate process of preparing and mixing the raw vegetables and raw fruit for use in a separate process In order to avoid the use of binders, in the mixing process of the raw materials processed during each preparation step, a physical mixing of a certain amount of raw meat is applied for a certain time to induce a natural binding by the protein of the meat and the sodium of the source. And by removing the air that can be included in the raw meat it is to provide a method for manufacturing the tteokgalbi to make a better taste and aroma.

In order to achieve the above object, the present invention comprises a ratio of beef and pork in the composition ratio of raw meat of 74.18% by weight of the total weight of 7: 3, onion 6.49% by weight, pear 4.08% by weight, garlic 2.78% by weight, green onion It consists of fruits and vegetables containing 3.34% by weight, refrigerated for 24 hours including 3.78% by weight of soy sauce, 1.24% by weight of sugar, 1.24% by weight of sesame oil, 1.24% by weight of sesame seeds, 1.24% by weight of Mirim, and 0.39% by weight It is composed of sauce matured in the state, and after 20 minutes of mixing per 100kg to induce natural binding without removing the binder and remove air in the raw materials processed through each preparation step, In order to prevent the pressure molding and evaporation of the moisture of the meat to a certain size, it proceeds to the rapid freezing process of -40 ° C.

That is, the tteokgalbi prepared as described above is characterized by maintaining the ratio of beef and pork to 7: 3 in the raw meat composition ratio, and separate process from preparing and mixing raw vegetables and raw fruits for use. It is characterized by mixing the processed material in each step to proceed to the final step, and in the process of finally mixing each material by the physical mixing over a certain amount and a certain time in the raw meat to prevent the use of the binder is unnecessary It does not use additives and removes the air in the meat to maintain the softness of the meat, and minimizes the destruction of nutrients and finally maintains the taste and aroma by minimizing the rapid pressurization, and minimizes the evaporation of water in the meat to make consumers' natural tteokgalbi Rice cakes that provide the taste of nutrients and are well digested To provide a non-productive way.

Hereinafter, embodiments of the manufacturing method of the present invention will be described in detail by process based on the accompanying drawings.

First step: raw meat processing

After the raw meat received as frozen meat stored in a frozen warehouse of -18 ° C and cut the frozen meat and thawed at -5 ° C or more and 4 ° C or less and aged for 24 hours (S1);

Second Step: Vegetable Processing

Washing selected raw vegetables and fresh fruits, respectively, and storing them in a refrigerated state at -2 ° C or more and 4 ° C or less (S2);

Third Step: Sauce Manufacturing Process

Soy sauce, white sugar, sesame oil, stir-fried sesame, Mirim, and miwon at a certain ratio of aging for 24 hours in a refrigerated state of 4 ° C or less (S3) and;

4th step: grinding meat and vegetables

A step (S4) of mixing and pulverizing the raw meat obtained in the first step with raw materials obtained from the second step, except green onions;

5th process: mixing process

A step of mixing the raw meat and vegetables ground in the fourth step separately with the green onion and mixing the sauce obtained in the third step and mixing the raw meat and vegetables for 20 minutes per 100 kg for enhancing the binding force and removing the air;

6th step: pressurization and quick freezing process

In step S6, the raw meat mixed with the sauce and vegetables mixed in the fifth process is press-molded and rapidly frozen below −40 ° C. in order to maintain the taste and aroma of the raw meat and prevent evaporation of water. Is done.

By the following examples will be described in detail the present invention.

It will be apparent to those skilled in the art that the following examples are only for explaining the present invention and the scope of the present invention is not limited to the examples according to the gist of the present invention.

Tteokgalbi of the present invention is 15.00% by weight of beef ribs, 36.74% by weight beef beef, raw meat containing 22.26% by weight of pork, onions 6.49%, pear 4.08%, garlic 2.78%, vegetables containing leek 3.34% 3.78%, 1.24% white sugar, 1.24% sesame oil, 1.24% Gospel sesame, 1.24% Mirim, 0.39% Miwon.

First, in the present invention, when the total weight ratio of raw meat and vegetables and sauce is set to 100%, raw meat (beef + pork) occupies about 74% by weight, remaining vegetables occupies about 17% by weight, and sauce takes about 9% by weight. .

Here, the specific composition of the raw meat occupying the 74% by weight is 15.00% by weight beef ribs, 36.74% by weight beef beef, 22.26% by weight of pork loin, so that the ratio of beef and pork to the composition of the raw meat is maintained by 7: 3 Make your own beef flavor and aroma.

In addition, prepared raw vegetables and fresh fruits are prepared and stored at a low temperature of -2 ° C to 4 ° C. At the total weight of the tteokgalbi, vegetables are 6.49 wt% onion, 4.08 wt% pear, 2.78 wt% garlic, 3.34 wt% green onion Let% be. In particular, the vegetables and fruits in the present invention, unlike the existing Tteokgalbi products, by mixing fresh vegetables and fruits that are not already processed in the extract or sauce directly to the meat to destroy the nutrients, to maintain the taste and aroma of the vegetables It features.

On the other hand, the sauce is 3.78% by weight soy sauce, 1.24% by weight sugar, 1.24% by weight sesame oil, 1.24% by weight sesame oil, 1.24% by weight, Mirim 1.24% by weight, 0.39% by weight, in the chilled state below 4 ° C It is characterized by aging for 24 hours.

As above, raw meat, vegetables and sauces are prepared in the state of raw meat is cut in the frozen state, thawed at -5 ° C or more and 4 ° C or less and aged for 24 hours, and then the raw meat is ground including various vegetables and fruits except for leeks. do.

In the process of mixing green onions and sauces with the ground meat, vegetables, the use of a binder is prohibited, and the raw meat with vegetables and sauces mixed for 20 kg per 100 kg is used for a natural binding effect by using sodium components in the protein and sauce of the meat. Allow minute mixing.

The raw meat processed as described above is pressurized to the mold and at the same time a rapid freezing of -40 ° C or less in a press-molded state to complete the product by normal inspection and packaging, in the present invention for long-term storage By using no preservatives or coloring agents or coloring agents to give meat color, it is possible to provide a nutritional harmless to the human body.

The present invention as described in detail above can preserve the natural taste and aroma of Tteokgalbi by maintaining the composition ratio of beef and pork in raw meat to 7: 3, by reducing the automation and distribution process of beef production to consumers Even if the content is increased, the price increase can be suppressed.

In addition, unlike conventional products, in the use of vegetables and fruits, raw vegetables and fresh fruits are used instead of extracts or sauces, and raw vegetables and fruits are used to minimize the destruction of nutrients. Mixing (massage) through the use of artificial binders do not use the natural flavor of the meat and digestion, as well as nutritional effects can be applied.

Claims (2)

     A first step of storing the raw meat received as frozen meat in a frozen warehouse at -18 ° C and thawing the frozen meat after thawing at -5 ° C or more and 4 ° C or less and aging for 24 hours; A second step of washing each selected raw vegetables and fresh fruits and storing them in a refrigerated state at -2 ° C or more and 4 ° C or less; A third step of aging the soy sauce, white sugar, sesame oil, stir-fried sesame seeds, mirin, and miwon for 24 hours in a refrigerated state at 4 ° C. or lower; A fourth step of mixing and pulverizing the raw meat obtained in the first step with the raw fruit and raw vegetables obtained from the second step except green onions; A fifth step of mixing the raw meat and vegetables ground in the fourth step with green onions and mixing the source obtained in the third step and mixing 20 minutes per 100 kg for strengthening the binding force and removing the air of the raw meat; Sixth step of rapid freezing to -40 ° C or less to prevent pressure evaporation and maintaining the taste and aroma of the raw meat and evaporation of water for the raw meat is mixed and pulverized vegetables and sauce that has been mixed in the fifth step ; Tteokgalbi production method characterized in that to proceed to. delete

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