KR100685226B1 - Art of cooking steamed short libs using bean curd - Google Patents

Abstract

A method for cooking rib stew using bean curd is provided to produce bean curd which is steeped with a seasoning sauce of the rib stew and shows favorable effects upon eating a meat dish such as rib stew. The method comprises the steps of: preparing ribs of beef, pork and chicken by cutting and immersing in water; boiling the ribs in water for 1-2 hours; introducing a seasoning sauce including red pepper powder, pepper powder, soy sauce, sugar, a garlic and a ginger, the boiled rib, a long and slender rice cake and bean curd into a cooker, followed by boiling down at 95-100 deg.C for 7-10 min.; taking the seasoned bean curd out of the cooker and introducing vegetables including a green onion, carrot, onion and mushroom into the cooker, followed by boiling at 70-80 deg.C for 1-2 min; and introducing thereinto starch flour and sesame flour while stirring thoroughly, followed by boiling down 70-80 deg.C for 30 sec to 1 min.

Description

Steamed tofu ribs cooking method {ART OF COOKING STEAMED SHORT LIBS USING BEAN CURD}

The present invention relates to a steamed tofu ribs cooking method, and more specifically, by adding tofu during cooking of the ribs steamed soy sauce marinated ribs enough to enhance the tofu taste to eat more tofu, ribs steamed and By preventing the accumulation of saturated fatty acids and cholesterol, which are inevitably consumed when eating the same animal food, it is also possible to supplement Lysine, an essential amino acid that is inadequate for Asians with high grain intake. It relates to a tofu braised ribs cooking method so that you can enjoy the ribs steamed in peace without worrying about.

In general, the ribs used as a cooking material refers to the meat attached to the ribs and ribs of poultry such as slaughtered cows, pigs, or chickens. It is one of the favorite foods that are cooked in the way and put on our table.

Recently, as the living conditions become more abundant, many families eat out, and many people choose to consume a variety of ribs such as steamed ribs or grilled ribs.

However, ingestion of animal foods such as braised ribs causes a lot of uric acid (尿酸: Unic acid) when meat proteins are assimilated in the human body, and the kidneys are overloaded to break down and excrete it. There is a problem.

In addition, when ingesting meat, inevitably animal fat, which is mostly saturated fatty acid, is also ingested. The animal fat component coagulates in the process of moving along blood vessels, and as a result of clots generated in blood vessels, the blood circulation accumulates and causes disorders in blood circulation. As a result, it is known that it causes various adult diseases such as hypertension, arteriosclerosis, and stroke, and there is a tendency to gradually avoid the intake of meat. There is a problem that an imbalance causes a loss of health.

Bean-based tofu, on the other hand, is one of our traditional ingredients that have been cooked in various ways and served on the table for a long time.

Soybeans, which are the raw materials of tofu, contain less than 1% of starch, contain a lot of protein and lipids, and are rich in important nutrients such as calcium, iron, magnesium, and complex vitamin B. It is often referred to as meat from the field because it has a nutritional value closer to that.

Proteins contained in soybeans contain a good balance of essential amino acids, and contain a lot of lysine, which is likely to be lacking in other plant proteins. Soybeans, unlike animal fats, are more than half of the highest in linoleic acid. In addition to containing a large amount of vegetable fats (unsaturated fatty acids), and vitamin E necessary for the stable operation of linoleic acid, it also has a role to cleanly decompose and remove cholesterol accumulated in the human body due to excessive intake of animal fat. do.

In addition, as it is widely known, it is rich in vitamin B, which is effective in recovering fatigue, calcium component strengthens bones, and iron plays a role in preventing anemia.

Linoleic acid, an essential fatty acid that is not synthesized in the human body, changes in various forms in the human body, first becoming gamma-linolenic acid, followed by dihomo gammalinolenic acid and arachidonic acid. Whereas, the dihomo gamma linolenic acid and arachidonic acid is synthesized in a material called prostaglandin (PG: Prostaglandin).

The prostaglandin plays a very important role in regulating blood pressure, blood sugar level, blood cholesterol level, and the like. Since prostaglandin lowers the level of blood cholesterol, high blood pressure, arteriosclerosis, myocardial infarction, angina pectoris, etc. are associated with high cholesterol levels. Or cardiovascular disease is improved.

In addition, the steady consumption of tofu made of soybean can be expected to prevent cancer and various adult diseases by the action of Genistin contained in the soybean, which is the abnormal cells exposed to the carcinogen This is because it functions to inhibit the progression of malignant tumor cells.

On the other hand, steadily ingesting tofu prevents Alzheimer's dementia by preventing the reduction of acetylcholine in the brain, a chemical that is secreted from the ends of nerves and transmits nerve stimuli to muscles.

Vitamin E contained in the tofu is α-tocopherol, which acts as an anti-oxidant in vivo and inhibits oxidation of substances that are easily oxidized in cells, especially unsaturated fatty acids constituting cell membranes, thereby damaging cell membranes and tissues. Prevents damage to the body and reduces malignant cholesterol and triglycerides in the blood, and lowers the viscosity of the blood so that blood circulation can be smoothly prevented. It is known to have an effect of suppressing the occurrence of (also known as age spots).

For this reason, in recent years, tofu has become a functional food for health in addition to its role as a simple ingredient. Especially, tofu has become a protein source that is absolutely insufficient for vegetarians.

If you are vegetarian, there is a problem of nutritional imbalances. As a solution, research suggests that eating protein from soybeans or tofu, and enough red-yellow vegetables and seaweeds can balance nutrition. The status of tofu is becoming more and more firm for those who do the job.

In addition, brown fat in the body regulates the process of generating energy by generating heat, and ingesting tofu increases the activity of burning fat by activating the protein of the brown fat, as well as providing beneficial nutrition for weight loss. In addition, ingesting tofu containing a large amount of protein can help the diet by delaying the desire to eat food for a long time with satiety.

Although tofu has a very useful effect on the human body, since it contains a large amount of moisture compared to other ingredients, it is cooked only by stew or simmering, and its use is very limited. As it is very light, its intake is not much.

The present invention is to solve such a conventional problem, its purpose is to add tofu during cooking of the ribs steamed soy sauce ribs soaked in the tofu enough to further enhance the tofu taste to eat tofu relatively, It helps to prevent the accumulation of saturated fatty acids and cholesterol that must be consumed when eating animal foods such as braised ribs, while also supplementing Lysine, an essential amino acid that is inadequate for Asians with high grain intake. It is to provide a new way to cook steamed tofu ribs so that you can provide a steamed spare ribs without worrying about adult diseases.

In order to achieve the above object, the tofu ribs cooking method according to the present invention cut the ribs obtained from slaughtered cows, pigs or chickens to a size of 3 to 5 cm, soaked in clear water for 10 to 12 hours to remove blood and foreign substances Removing and preparing the ingredients of water, red pepper powder, black pepper powder, soy sauce, yellow sugar, garlic, ginger sauce ingredients and green onion, carrot, onion, mushroom vegetables, starch powder, sesame powder, tofu, and rice cakes; Red pepper powder is 3 to 3.5% by weight, pepper powder is 0.2 to 0.3% by weight, soy sauce is 12 to 14% by weight, yellow sugar is 8 to 10% by weight, garlic is 8 to 10% by weight, and ginger is about 65 to 68% by weight of water. A seasoning step of preparing a seasoning sauce by adding silver at a ratio of 0.5 to 0.8% by weight to uniformly mix; Putting the ribs prepared in the material preparation step into a container and pouring the water so as to be completely submerged, and then cooking the ribs for 1 to 2 hours; Into the cooking vessel, put 0.8 ~ 1.0L of the sauce prepared in advance, 800g of ribs precooked in the cooking vessel, 8-12 pieces of rice cakes with a diameter of 0.8 ~ 1.2cm and a length of 4 ~ 5cm and 200g sliced to a thickness of 5-15mm. 1 ~ 200g of tofu and marinade soaked in the ribs and tofu completely heated at 95 ~ 100 ℃ for 7 to 10 minutes to cook the first step; After the completion of the first stew step, take out the tofu soaked in seasoning, and then put vegetables, green onions, carrots, onions, mushrooms in the cooking vessel and the vegetable cooking step of heating at 70 ~ 80 ℃ for 1 to 2 minutes; After the completion of the vegetable cooking step, 1 ~ 3g of starch powder and sesame powder in the cooking vessel and stirred so that the sauce is thickened, and includes a secondary stew step of heating for 30 seconds to 1 minute at 70 ~ 80 ℃.

In the present invention as described above, in order to give a spicy taste to the ribs steamed, you can chop 2 to 3 spicy peppers (aka sokcho) in the second stewed step.

In the present invention, the first stewed in the first stewed step without putting tofu, can be put on the tofu contained in a separate bowl steamed marinade and seasoning of the second boiled.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

Tofu ribs cooking method according to the present invention is to be able to eat a relatively large amount of tofu, while being decomposed and removed by the action of linoleic acid contained in tofu saturated fatty acids or cholesterol that can only be ingested when eating animal foods such as ribs steamed It is configured not to accumulate in the body.

In addition, the present invention is configured to replenish lysine (Lysine), an essential amino acid that is easy to lack in Asians with a large amount of grain intake, and is configured to enjoy braised ribs without worrying about adult diseases.

To this end, the steamed tofu ribs cooking method according to the present invention is a material preparation step for preparing a variety of ingredients, a seasoning preparation step of mixing the seasoning ingredients in a predetermined ratio from the prepared ingredients and the ribs boiled ribs cooked from the prepared ingredients It consists of the cooking stage, the first stage of simmering, the vegetable stage of cooking, and the second stage of simmering.

In the material preparation step, prepare the beef ribs, pork ribs or chicken ribs and tofu and rice cake as the main ingredients, water, pepper powder, black pepper, soy sauce, yellow sugar, garlic, ginger seasoning ingredients to be the raw material of the sauce .

In addition, as vegetables, cleanly chopped green onions, carrots, onions and mushrooms are prepared by cutting them into a predetermined size, and a predetermined amount of starch powder and sesame powder are prepared as other seasoning materials.

In the material preparation step, the ribs prepare any one selected from beef ribs, pork ribs or chicken ribs, cut the ribs in the state of flesh to the size of 3 ~ 5cm and soaked in clear water for 10 to 12 hours And foreign substances are removed.

Tofu is prepared with soybean curd tofu or specially wormwood tofu. At this time, tofu is prepared based on 800g ribs, 1-3 moss of 200 ~ 400g.

In the marinade preparation step, red pepper powder is 3 to 3.5% by weight, pepper powder is 0.2 to 0.3% by weight, soy sauce is 12 to 14% by weight, and yellow sugar is 8 to 10% by weight based on 65 to 68% by weight of the seasoning material. %, Garlic is added in the ratio of 8 to 10% by weight, ginger is 0.5 to 0.8% by weight and mixed uniformly to make a sauce.

At this time, the amount of seasoning is to 0.8 ~ 1.0ℓ based on 800g of 4 ribs.

The rib cooking step is to remove the fat from the prepared ribs, and to shorten the cooking time, for this purpose first put the prepared ribs in a container and pour water to fully immerse and boil for 1 to 2 hours.

In the first simmering step of the present invention, 0.8 ~ 1.0 l of the seasoning sauce prepared in advance in the cooking vessel, 800g ribs already cooked in the cooking vessel and 8-12 pieces of rice cakes having a diameter of 0.8 ~ 1.2cm and a length of 4 ~ 5cm and Add 200g to 1,200g of tofu cut into 5-15mm thickness, and heat it at 95 ~ 100 ℃ for 7-10 minutes to let the seasoning soak into the ribs and tofu completely.

Tofu in the first step can be adjusted according to the number of people, the amount of seasoning can be adjusted according to the amount of ribs and tofu is of course.

In the vegetable cooking step of the present invention, after the first simmering step is completed, only tofu is taken out of the cooking container and put into a separate container such as a plate, and then put the prepared vegetables of green onions, carrots, onions and mushrooms in the cooking container where the first simmering step is completed. Heat 1 to 2 minutes at 70-80 ° C. so that the nutrients of the vegetables are not destroyed.

In the second step of boiled vegetables in the cooked state in the cooked container 1 ~ 3g starch powder and boiled powder and then stir well to thicken the sauce while heating at 70 ~ 80 ℃ 30 seconds to 1 minute.

The starch powder and pinnacle powder serves to make a seasoning sauce, and adjusts the amount according to the amount of seasoning sauce remaining in the cooking vessel after the vegetable cooking step, which is too much starch flour compared to the remaining amount of sauce, seasoning sauce This is because the unique flavor is lost.

If you want to give a spicy taste to cooked tofu ribs cooked in the present invention, when you put 2-3 hot spicy peppers (aka Tsukcho) in the second stage of cooking, steamed tofu ribs are made very spicy.

In this way, after the completion of the second stew step, steamed ribs and seasoning sauce is put on the tofu taken out after the first stew step.

On the other hand, in the present invention, the first stewed in the state without the tofu in the first stewed step, can be put on the tofu contained in a separate bowl steamed ribs completed the second stewed.

When eating the cooked tofu ribs cooked by the present invention as described above, tofu taste is further improved because the seasoning sauce used for cooking ribs is soaked or applied to the tofu evenly.

In addition, when eating steamed ribs, a large amount of animal fat is inevitably ingested, and accordingly, blood cholesterol level is increased, and when it is eaten with tofu, linoleic acid contained in tofu passes through gamma-linolenic acid in the body and is called prostaglandin (PG: Prostaglandin). Since the substance is synthesized and the prostaglandins lower the blood cholesterol level, adult diseases such as circulatory disorders or cardiovascular diseases such as hypertension, arteriosclerosis, myocardial infarction, and angina pectoris, accompanied by an increase in blood cholesterol levels, are prevented or improved.

In addition, if the intake of tofu is increased, the effect of Genistin contained in the tofu can be expected to prevent cancer and various adult diseases, and lecithin reduces the acetylcholine in the brain. It can prevent Alzheimer's dementia and supplement lysine, an essential amino acid that is not enough for Asians with high grain intake.

In addition, if the tofu is steadily ingested, vitamin E contained in the tofu inhibits the oxidation of unsaturated fatty acids constituting the cell membrane by anti-oxidative action, thereby preventing damage to the cell membrane and further damage to tissues, By reducing malignant cholesterol and triglycerides, and lowering the viscosity of the blood to facilitate blood circulation, the aging of the skin is prevented, and the appearance of color spots (also called senile spots) on the face of middle and old age is suppressed. It works.

Example

After soaking in clear water for 10 hours to remove blood and foreign substances, 800g of beef ribs cut into 3cm size, 1 g of 200g tofu, 10 phlegm rice cakes having a diameter of 0.8cm and a length of 5cm were prepared.

In addition, prepare 0.8L of seasoning sauce made by mixing water 540g, red pepper powder 25g, black pepper powder 2g, soy sauce 100g, yellow sugar 70g, garlic 70g, ginger 5g, and prepare green onions, carrots, onions, and mushrooms as vegetables. It was.

In this way, the beef ribs were prepared in a container and boiled for 1 hour and 30 minutes while completely immersed in water to remove fat.

In a cooking vessel, 0.8 liters of sauce prepared in advance, 800g of beef ribs, 0.8cm in diameter, 10 grams of rice cake, 10cm in length, and 200g of tofu sliced in 10mm thickness were put and firstly boiled at 95 ° C for 7 minutes.

After completion of the first stew, take out the tofu evenly seasoned with seasoning sauce, put it in a separate dish, put the vegetables of green onions, carrots, onions and mushrooms prepared in a cooking vessel and heat them at 75 ℃ for 1 minute. Cooked

Then, add 1 g each of starch powder and sesame powder into the cooking vessel, stir well, heat for 2 seconds at 75 ° C. until the sauce is thick, and sterilize it 2 times. I took it.

At this time, two spicy peppers were sliced in the second stewed process, and the tofu ribs were prepared to give a very spicy taste. In the first stewed process, only the ribs were stewed without adding tofu, and then on the tofu contained in a separate bowl. The same taste was obtained even when the rib stew and seasoning were finished.

Applying the present invention, since the unique seasoning sauce is used in the braised ribs cooking process and the tofu is added and cooked in the first stage of cooking, the tofu taste is evenly soaked or applied to the tofu so that the tofu intake is increased and the tofu intake is increased. have.

In addition, when the ribs steamed together with tofu is supplemented with lysine (Lysine), an essential amino acid that is likely to be lacking in Asians with a large amount of grain intake, and blood cholesterol that increases with the intake of animal fat by the action of linoleic acid contained in tofu Since the level is lowered, the blood cholesterol, such as high blood pressure, arteriosclerosis, myocardial infarction, angina pectoris, or cardiovascular disease can be enjoyed without worrying about adult diseases such as steamed ribs.

Claims (3)

Cut ribs obtained from slaughtered cows, pigs or chickens to a size of 3 to 5 cm, soak in clear water for 10 to 12 hours to remove blood and foreign substances, and remove water, red pepper, black pepper, soy sauce, yellow sugar, garlic and ginger. Marinade ingredients and green onions, carrots, onions, mushrooms of vegetables and starch powder, sesame powder, tofu, sputum mochi preparation step; Red pepper powder is 3 to 3.5% by weight, pepper powder is 0.2 to 0.3% by weight, soy sauce is 12 to 14% by weight, yellow sugar is 8 to 10% by weight, garlic is 8 to 10% by weight, and ginger is about 65 to 68% by weight of water. A seasoning step of preparing a seasoning sauce by adding silver at a ratio of 0.5 to 0.8% by weight to uniformly mix; Putting the ribs prepared in the material preparation step into a container and pouring the water so as to be completely submerged, and then cooking the ribs for 1 to 2 hours; Into the cooking vessel, put 0.8 ~ 1.0L of the sauce prepared in advance, 800g of ribs precooked in the cooking vessel, 8-12 pieces of rice cakes with a diameter of 0.8 ~ 1.2cm and a length of 4 ~ 5cm and 200g sliced to a thickness of 5-15mm. 1 ~ 200g of tofu and marinade soaked in the ribs and tofu completely heated at 95 ~ 100 ℃ for 7 to 10 minutes to cook the first step; After the completion of the first stew step, take out the tofu soaked with seasoning, and then put the vegetables of green onions, carrots, onions, mushrooms in the cooking vessel and the vegetables cooking step of heating at 70 ~ 80 ℃ for 1 to 2 minutes; After the completion of the vegetable cooking step, 1 ~ 3g of starch powder and sesame powder in the cooking vessel and stir well to thicken the seasoning sauce, characterized in that it comprises a second simmering step of heating for 30 seconds to 1 minute at 70 ~ 80 ℃ How to cook steamed tofu ribs. The method of claim 1, Steamed tofu ribs cooking method, characterized in that to chop 2 to 3 spicy peppers (aka sokcho) in the second stewed step to give a spicy taste to the ribs steamed. The method of claim 1, Tofu ribs cooking method characterized in that the first stewed in the state without the tofu in the first stewed step, and put the steamed spare rib steamed on the tofu contained in a separate bowl.