KR100868783B1 - Manufacturing method of soybean paste steak with citron - Google Patents

Abstract

The present invention relates to a method of preparing yuzu miso steak, and more specifically, using yuzu miso added with citron juice, yuzu miso marinade and yuzu miso sauce are prepared, respectively, and the beef tenderloin portion is yuzu for 12 hours. Steaks are prepared in a variety of seasonings and ingredients while pickled in doenjang marinade, and the steaks are cooked to suit the taste of Koreans by being eaten with citron miso sauce. The present invention relates to a method for preparing yuzu miso steak that can be sublimated into food.

The present invention is a pickling process of placing the Korean beef tenderloin meat in the marinade for 12 hours, and after the pickling process, the poached tenderloin for 2 minutes at a temperature of 100 ℃ and poached through the Cover the vegetable sauce on the tenderloin and then cook it with butter and red wine on top of it, and apply the mushroom dixel and poyote sauce on the meat layered with the tenderloin, vegetable sauce and butter in this order, and then 150 ° C. Bake for 5 minutes in the oven of the oven to bake brown, then spread the chopped parsley evenly to form a complete steak, the steak sauce on the bottom of the dish after the steak forming process, steak and garnish on the steak sauce In the conventional steak manufacturing method consisting of a setting process with a side, used in the pickling process The marinade is 60g of yuzu miso, 60g of olive oil, 45cc of soy sauce, 10g of chopped garlic, 100ml of red wine, and 3g of black pepper, evenly mixed with marinated miso marinade, buried in the steak in the setting process Steak sauce is 200ml of demi-glace sauce, the ratio of meat and water in 1: 1, 100g boiled gravy and 60g of yuzu doenjang for 2 minutes at 100 ℃ It is characterized in that it is citron miso sauce made by adding and mixing 10ml, salt 2g, pepper 2g.

Miso, yuzu, steak, marinade, sauce

Description

Manufacturing method of yuzu miso steak {Manufacturing method of soybean paste steak with citron}

The present invention relates to a method for preparing yuzu miso steak, and more specifically, using a miso added yuzu juice (hereinafter referred to as "yuja miso") to prepare a yuja miso marinade and yuja miso sauce, respectively While beef tenderloin is marinated in yuzu miso marinade for 12 hours, the steak is prepared with various seasonings and ingredients, and then edible with yuzu miso sauce. The present invention relates to a method of preparing yuzu miso steak that enables the sublimation of a steak into a functional food by having the function and efficacy thereof.

In general, steak is a western dish baked thick pieces of meat, the main ingredients are pork and beef, there are a variety of manufacturing methods.

For example, Korean beef tenderloin is marinated for 12 hours in a marinade made of various seasonings and ingredients, so that the seasoning and ingredients can be soaked in the tenderloin meat. Make sure

When the process of the pickling process is completed, bundle the tenderloin marinated in the marinade with a thread, put 5ml of oil in a frying pan, and carry out a poaching process for 2 minutes at a temperature of 100 ℃ until brownish.

When the poaching process is completed, place the tenderloin pickled in citron doenjang marinade on an oven seat pan, cover the vegetable sauce consisting of onions, carrots, celery, and garlic, and then butter in 350 ℃ oven and sprinkle red wine. To carry out the cooking process.

Through the cooking process, a mushroom dillel composed of mushrooms, minced garlic, minced onion, butter, fresh cream, salt and pepper on top of the tenderloin meat, which is in turn stacked with tenderloin meat, vegetable sauce and butter, followed by minced green onion, vinegar, pepper and butter , Apply a poyote sauce consisting of chopped parsley, spice juice, salt and lemon juice, bake in an oven at 150 ° C. for 5 minutes, gratin to brown, and then spread the chopped parsley evenly on top to complete the steak. A steak forming process is performed.

When the steak is completely prepared through the steak forming process, the steak sauce is laid, and the steak is put on the steak sauce, and then shaped into potatoes, zucchini, carrots, turnips and broccoli and garnished with garnish. By going through the process, you are completing the production of a typical steak.

The steak produced through the process as described above is made to meet the taste of Westerners by the ingredients such as butter, spices, etc., but because it has a sense of taste that is not appropriate for Korean taste, many Manufacturing methods are developed or known.

In particular, with the recent development of the food culture, large restaurants have been offering dishes to suit the tastes of Koreans. The total annual sales of this restaurant is huge, and steaks are favored as high-end dishes. There is an urgent need for a method of preparing steak that has a steak's own taste and a more Korean taste.

The present invention is further provided by the beneficial function and efficacy of doenjang to the human body by using the marinade marinated meat to meet the above requirements, and the citron miso added with citron juice to steak sauce buried in steak In addition to providing a lot of nutrients, the technical task is to make the steak taste more functional food by matching the taste of the steak to the taste of Koreans who are used to miso.

The present invention is a pickling process of placing the Korean beef tenderloin meat in the marinade for 12 hours, and after the pickling process, the poached tenderloin for 2 minutes at a temperature of 100 ℃ and poached through the Cover the vegetable sauce on the tenderloin and then cook it with butter and red wine on top of it, and apply the mushroom dixel and poyote sauce on the meat layered with the tenderloin, vegetable sauce and butter in this order, and then 150 ° C. Bake for 5 minutes in the oven of the oven to bake brown, then spread the chopped parsley evenly to form a complete steak, the steak sauce on the bottom of the dish after the steak forming process, steak and garnish on the steak sauce In the conventional steak manufacturing method consisting of a setting process with a side, used in the pickling process The marinade is 60g of yuzu miso, 60g of olive oil, 45cc of soy sauce, 10g of chopped garlic, 100ml of red wine, and 3g of black pepper, evenly mixed with marinated miso marinade, buried in the steak in the setting process Steak sauce is 200ml of demi-glace sauce, the ratio of meat and water in 1: 1, 100g boiled gravy and 60g of yuzu doenjang for 2 minutes at 100 ℃ It is characterized in that the yuzu miso sauce made by adding and mixing 10ml, 2g salt, 2g pepper, in another embodiment citron doenjang added to the yuzu miso marinade and yuzu miso sauce with respect to 100 parts by weight of conventional miso Citron juice 1 to 5 parts by weight is added.

First, the citron miso used in the present invention will be described.

Citron Miso used in the present invention is in a natural state, using soybean as a main raw material, as in Patent Application No. 2006-49155 filed on the same date as the original filing date of the present invention (name of the invention: miso with yuzu juice added). In the fermented and fermented soybean paste, which is made by fermenting and aging meju soaked in brine to allow microorganisms to cultivate and multiply, and then fermented and fermented in soybean paste. It is made by adding 1 to 5 parts by weight.

In order to increase the intrinsic quality of citron miso containing such citron juice and increase its applicability to global food through diversification, it is first manufactured by varying the ratio of citron juice through physicochemical characterization of citron miso. The optimum ripening conditions of a citron doenjang were tested.

After making traditional miso, doenjang added with yuzu juice makes respectively doenjang (fermented soybean paste) which has been aged at 30 ° C for 80 days and miso (fermented soybean paste) which has not been aged. 0 (control), 1%, 3% and 5% were added, and aged at 20 ℃ and 30 ℃ aged for 60 days.

Changes in the physicochemical components of the control group and each citron doenjang were analyzed on the day of manufacture, 20, 40 and 60 days, and the sensory tests were performed by setting the optimum conditions for adding citron juice to conventional doenjang. Basic directions for improving the dietary culture and expanding the range of application of traditional foods were presented.

1. The content of citron juice was 85.8%, crude fat and crude protein were 0.8% and 0.9%, respectively, acidity was 10.5% and fiber content was 1.4%. The moisture content during ripening of citron doenjang was similar regardless of the amount of citron juice added.

Crude fat was 0.8%, which was the highest when 60% of citron juice was added to immature miso, and crude protein was 0.9%, and crude protein content was slightly higher when 1% citron juice was added compared to the control group. The difference was small.

When citron juice is added, crude fat and crude protein are higher than the control group because the addition of citron juice increases the crude fat and crude protein slightly due to the inclusion of pigments or ingredients in citron peel or pulp. In contrast, crude protein does not measure the exact amount of fat or protein, but evaluates the approximate amount of similar ingredients, so crude fat increases due to fat-soluble pigments, and even if it contains non-proteinaceous nitrogen, the amount increases.

In addition, in all experimental groups, pH gradually decreased during the ripening in the range of 4.5 to 6.5, salinity and total acidity slightly increased during the ripening period, and amino nitrogen content of citron doenjang increased significantly after 20 days of fermentation. After 40 days, there was a tendency to increase.

2. The content of vitamin C was 0.76mg% immediately after adding 1% citron juice, 2.70mg% at 3%, and 5.05mg% at 5%, but decreased significantly after 60 days of storage.

3. Glucose (sucrose), sucrose (fructose) and maltose (maltose) were detected in free sugar, the highest content of glucose. The content of free sugar was somewhat higher in the sample group in which yuzu juice was added to soybean paste aged for 80 days than in the control group without citron juice.

4. Five kinds of organic acids were detected. The content of succinic acid was the highest, and the content of organic acid was quantified as the amount of citron juice added in all sample groups.

5. A total of 17 kinds of free amino acids in citron doenjang were detected, and the content was high in the sample group added with citron juice in fermented soybean paste aged for 80 days, and it was 3970.0mg% when 1% citron juice was added. The highest value was 3879.0mg% when 3% citron juice was added, and 3872.0mg% was added with 5% citron juice.

6. L value, which means the brightness of Hunter's color difference meter, decreased as aging progressed. A value, which means green to redness, was added to citron juice added to doenjang for 80 days. The higher the concentration of citron juice at, the lower the value, and the b value, which means blue to yellow, was inadequate but decreased as aging progressed.

7. Sensory tests of doenjang prepared by varying the amount of citron juice were carried out, and 1% citron doenjang showed higher interest in salty taste, high aroma, and preference than 3% citron paste and 5% citron doenjang. Consumers' favorite doenjang was 1% citron paste.

8. When comparing the sensory characteristics of 1% citron juice containing miso and yuzu juice containing miso juice, the palatable taste was not added. Although it was better in doenjang, the inherent aroma, citron aroma (odor) and overall preference of the doenjang were better than yuzu doenjang, and the overall preference was highest when aged doenjang containing 1% citron juice was aged for 60 days.

In this way, the fermented soybeans matured in sunny place (30 ℃) for 80 days and the fermented soybean paste after fermentation were prepared by varying the addition ratio of citron juice, and then stored and matured at 20 ℃ and 30 ℃. As a result of comparing the quality characteristics of citron doenjang, citron doenjang which had a storage temperature of 30 ° C and aged for 60 days with 1% of citron juice added to fermented soybean paste was the best in the results of physicochemical analysis and sensory evaluation.

Therefore, the yuzu miso added to the citron juice used in the present invention is expected to be utilized as a fusion food and a functional food by improving the aroma and giving functionality, and to diversify and globalize miso through new menu development. Will be.

In particular, Yuza Doenjang has improved the flavor of miso at the present time when it is necessary to develop a menu suitable for modern food culture considering the functionality, convenience, and safety that corresponds to the preference of the new generation in response to the trend of changing to health-oriented inclination. Of course, since it can be used as a functional food, it is possible to use a variety of yuzu miso through the development of a new menu.

Hereinafter, the process of preparing citron miso steak according to the present invention using the citron miso as described above will be described in detail, while the amount of each ingredient in the present invention will be described based on one serving for convenience of description.

In order to prepare the yuzu miso steak according to the present invention is subjected to the material preparation process of preparing the tenderloin of beef, yuzu miso marinade, vegetable sauce, mushroom dixel, poyote sauce, yuzu miso sauce.

First, prepare the beef tenderloin, which is the main ingredient of the steak, by cutting it in an amount equal to 1 serving.

The yuzu miso marinade is prepared by mixing evenly 60g of yuzu miso, 60g of olive oil, 45cc of soy sauce, 10g of chopped garlic, 100ml of red wine, and 3g of black pepper.

The vegetable sauce is thinly sliced onion 200g, carrot 150g, celery 100g, garlic 100g and 5ml of oil and boiled for 2 minutes at a temperature of 100 ℃, 1,000g tomato paste and other spices to add 5ml of oil Boiled for 2 minutes at a temperature of ℃, the production method of such a vegetable sauce is generally known.

The mushroom dixel is sliced mushrooms into cubes of 0.7 cm x 0.7 cm x 0.7 cm size, mixed with 5 g of chopped garlic, 10 g of chopped onion, and 80 g of butter, boiled at a temperature of 100 ° C. for 2 minutes, and then 50 ml of fresh cream After the addition of the boiled once again, and then salted with 2g of salt, pepper 1g is completed, the production method of such mushroom dixel is generally well known.

The poyote sauce is 10g chopped green onions, 10ml vinegar, 1g pepper is added to make a first material boiled once, and then made into mayonnaise while adding 40g of transparent butter to egg yolk on a water bath, and then made into mayonnaise 1 ingredient is added, followed by spice (1 laurel leaf, 2 g of rosemary, 2 g of thyme) juice, 10 ml of salt and lemon juice to make a second material, and then the ratio of meat and water to the second material is 1 Add 1: 1 and add the boiled meat broth until the total amount is reduced to 1/2, then boil again, and finally add 2 g of parsley, which is then filtered through cheesecloth, and the preparation method of such mushroom dicell is generally known.

The yuzu miso sauce is roasted tenderloin meat in the oven, put 200ml of demi-glace sauce and 500g of beef in 1 liter of water, put 100ml of broth boiled for 15 minutes at a temperature of 100 ℃ boiled first Add 60 g of soybean paste and cut for 15 minutes at 100 ° C. Add 10 ml of fresh cream, add 2 g of salt and 2 g of pepper, season with salt. Then, filter it over a fine sieve and heat it again. Stir while adding.

Demiglace Sauce used here is a good sauce for steak, 300g veal bones, 300g beef muscle, 200g chicken bones, onions 150g, Carrot 100g, Celery 50g, Garlic 50g, Red Wine 50ml, Tomato Paste 100g, Tomato Puree 100g, Edible Oil 100ml , 1 Bay Leaf, 2g Clove, 5g Black Pepper Corn, 2g Rosemary, 2g Thyme, 2g Juniperberry, 10l Water Is done.

In addition, the manufacturing process of the demi-glace sauce is meat (veal bone, beef thigh, chicken bone) soaked in cold water for about 3 hours, remove the water when the blood drained, roasted brown for 20 minutes in the oven at 233 ℃, vegetables (onions, carrots) , Celery, garlic), cut into 3cm X 3cm size, roasted brown for 15 minutes in an oven at 176 ℃, and then concentrated meat and vegetables roasted in the above process in Sauce Pot (Tomato Paste) Pour red wine and water, boil at 100 ° C for 3 hours, and filter through a fine strainer.

Such demi-glace sauces are generally commercialized, and the ingredients and ratios vary from manufacturer to manufacturer, but the type of demi-glace sauce used in the present invention is not limited.

As described above, the process of preparing the yuzu miso steak using beef tenderloin, citron miso marinade, mushroom dixel, poyote sauce, and yuzu miso sauce is as follows.

First, put 160g of citron soybean marinade in 160g of Korean beef tenderloin and soak for 12 hours at a temperature of 12 ℃ so that citrus soybean, olive oil, soy sauce, garlic, red wine, and black pepper can be soaked in tenderloin. Proceed with the pickling process so that meat can be cut with flavor and liver.

When the progress of the pickling process is completed, the tenderloin marinated in citron doenjang marinade is tied with a thread and 5 ml of oil is put in a frying pan and baked for 5 minutes at a temperature of 100 ° C. to carry out a poaching process until the brownish brown.

When the poaching process is completed, cover 200g of vegetable sauce consisting of onion, carrot, celery, and garlic per 160g of tenderloin meat marinated in citron doenjang marinade in an oven seat pan, and then apply 30g of butter in a 350 ° C oven and red wine 80 The ripening process is carried out for 5 minutes while spacing at a rate of ml.

Through the cooking process, mushrooms, minced garlic, minced onion, butter, fresh cream, salt, pepper, 30 g of mushroom dixel, and then chopped green onion, vinegar, pepper, butter, spices Evenly apply 15 g of poyote sauce consisting of chopped parsley with juice, salt, and lemon juice, graze in a roasting oven at 180 ° C. for 2 minutes, roast to golden brown color, and then sprinkle 2 g of chopped parsley evenly to form a steak completely. A steak forming process.

When the steak is completely manufactured through the steak forming process, put the ratio of glass sauce, meat and water in the bottom of the dish in a ratio of 1: 1, and then boil the meat broth, yuzu miso, fresh cream, salt, pepper, Spread 30cc of yuzu miso sauce made with butter, put 160g of beef tenderloin on the yuzu miso sauce, and then proceed to the setting process with 30g potatoes, 10g zucchini, 10g carrots, 25g turnips, and 15g broccoli. By doing so to complete the production of yuzu miso steak according to the present invention.

As described above, according to the present invention, after preparing yuzu miso marinade and yuzu miso sauce using yuzu miso added with citron juice, the beef tenderloin region is marinated in yuzu miso marinade for 12 hours. Steaks are prepared with seasonings and ingredients of eggplant and eaten together with yuzu miso sauce to produce steaks to suit the tastes of Koreans. It is.

Claims (2)

A pickling process of putting Korean beef tenderloin in a marinade for 12 hours, and after the pickling process, boil the tenderloin tenderloin for 2 minutes at a temperature of 100 ° C. Cover the vegetable sauce, and then cook it with butter and red wine, and apply the mushroom dixel and poyote sauce on the meat in which tenderloin, vegetable sauce, and butter are stacked in this order, and then in an oven at 150 ° C. Bake for 5 minutes and bake to brown, then spread the chopped parsley evenly to form a complete steak, after which the steak sauce is placed on the bottom of the dish, with steak and garnish on top of the steak sauce. In the conventional steak manufacturing method consisting of a setting process, The marinade used in the pickling process using citron doenjang 60g, olive oil 60g, soy sauce 45cc, minced garlic 10g, red wine 100ml, black pepper 3g evenly mixed using, Steak sauce buried in the steak in the setting process is 200ml demi-glace sauce, the ratio of meat and water in 1: 1 and boiled 100g boiled broth until the total amount is reduced to 1/2, 60g of yuzu miso 100 ℃ After heating at a temperature for 2 minutes, fresh cream 10ml, salt 2g, pepper 2g is added to and mixed with the yuzu miso sauce method characterized in that the yuja miso sauce. The method of claim 1, wherein 1 to 5 parts by weight of citron juice is added to 100 parts by weight of normal miso.