KR100915792B1 - Meat cooking method using a bamboo vessel - Google Patents

Abstract

A meat cooking method using a bamboo vessel is provided to prevent a lid part from being easily opened in case of closing the lid part by forming a hanging sill in a coupling part of a body part and the lid part. A meat cooking method using a bamboo vessel comprises following steps. The leaf of the Allium victorialis is mixed with the salt. The leaf is aged at the low temperature of 0~10°C. The meat is dipped in Allium victorialis matured solution. A body part(10) and a lid part(20) are separated by cutting a part which is lower 1~8cm than an upper joint of a bamboo vessel. A groove(40) is formed on the lower end of the body part and the upper end of the lid part. The meat is put into the bamboo vessel. A metal line(50) is inserted into the grooves of the body part and the lid part and the body part and lid part are coupled. The bamboo vessel cooks the meat.

Description

Sealable bamboo bucket and meat cooking method using the same

The present invention relates to a sealable bamboo barrel and a meat cooking method using the same.

Recently, interest in health and nature is increasing. In accordance with this trend, a number of rice cooking methods using bamboo barrels, liquors aged using bamboo barrels, and meat cooking methods cooked in bamboo barrels have been invented.

Patent No. 647104 discloses a cooking method in which the effects of ocher and bamboo are penetrated into the meat by using the ocher coated bamboo bales.

Korean Patent Laid-Open Publication No. 2001-49214 relates to a method of cooking meat and fish using a bamboo barrel. The onion, meat, garlic, and green peppers are stuffed with bamboo barrel, and then cooked in an oven by blocking one end with aluminum foil. It relates to a cooking method.

Korean Utility Model Publication No. 1998-20434 relates to a bamboo barrel pork grilled with pork, potatoes and banks in a bamboo barrel and covered with foil.

In addition, Patent No. 532134 relates to a method of cooking pork meat, in which pork, jijangsu, and medicinal herbs are put in a bamboo barrel, and the entrance of the large barrel is covered with bamboo leaves, ocher paper, and foil in order.

However, the cooking methods using the bamboo barrel is not sealed because only one side of the bamboo barrel is sealed with aluminum foil, etc., so that sufficient pressure is not applied to the inside of the bamboo barrel, resulting in a longer cooking time and burning of the bamboo barrel. There is a problem that the taste is not good compared to cooked food. In addition, aluminum foil is oxidized at high temperatures to release aluminum oxide, which is known to cause dementia.

An object of the present invention is to solve the above problems and to provide a sealable cooking bamboo barrel.

In addition, an object of the present invention is to provide a meat cooking method using the sealable bamboo barrel, reducing the taste of meat and improved nutrition.

In order to achieve the above object, the present inventors have selected bamboo barrels with nodes on both the upper and lower sides, and separated into a body portion and a lid portion, and formed a step inward and outward at a coupling portion of the body portion and the lid portion, and a lower portion of the body portion and a lid portion. Invented a sealable bamboo barrel that can be fastened with a metal wire by forming a groove at the top.

In addition, the present inventors invented a meat cooking method using the sealable bamboo barrel, eliminating the smell of the meat using acid garlic aging liquid and Jijangsu medicinal herb solution, containing a large amount of clean taste and nutritional ingredients It was.

The bamboo barrel according to the present invention has a node on both sides, unlike the conventional meat cooking bamboo barrel, and does not need to be blocked with aluminum foil, etc., and forms a stepped portion in the coupling portion of the body and the lid so that the lid is not easily opened once closed. In addition, by fastening the metal wire to the groove formed in the bottom of the body portion and the top of the lid to heat tightly tied state is formed a high pressure in the bamboo barrel, the meat inside the bamboo barrel is cooked well within a short time.

In addition, the meat cooking method using the bamboo barrel according to the present invention is treated with acid garlic aging liquid and Jijangsu herb solution because it does not smell the meat peculiar, you can feel the refreshing aroma and taste unique to acid garlic, Jijangsu and herbal liquids can be consumed through meat, so the nutrition is excellent and good for your health.

The present inventors first invented a sealable bamboo barrel. Selected bamboo barrels with a length of 20 cm or more and an inner diameter of 6 cm or more with upper and lower sides, separated into a body portion 10 and a lid portion 20, and stepped into and out of the coupling portion of the body portion and the lid portion. And formed a groove 40 at the bottom of the body and the top of the lid to invent a sealable bamboo barrel that can be fastened firmly with a metal wire 50. The number of the grooves is not particularly limited, but it is preferable to form four or more grooves in the body portion and the lid portion in terms of binding. Bamboo barrel of the present invention can be used to cook a variety of foods, such as bamboo rice in addition to cooking meat, such as pork, beef, duck, chicken.

In addition, the inventors of the meat cooking method using the sealable bamboo barrel, to remove the smell of the meat using acid garlic aging liquid and Jijangsu medicinal herb solution, so as to contain a large amount of a refreshing taste and nutritional ingredients.

The present invention is to cut the bottom 1-8cm from the upper node of the bamboo barrel having a node on the upper and lower sides, separated into a body portion and a lid portion, forming a step inside and outside the coupling portion of the body portion and the lid portion, the bottom of the body portion And a groove formed at each of the upper and the lid parts to provide a sealable cooking bamboo barrel, wherein the metal wires intersect the grooves at the bottom of the body part and the upper part of the lid to bind the body part and the lid part.

In addition, the present invention comprises the steps of immersing the meat in the acid garlic aging liquid obtained by mixing the acid garlic leaves with salt and aged at a low temperature of 0 ~ 10 ℃;

Binding meat sealed in the acid garlic aging liquid into the sealable cooking bamboo container of claim 1 and binding and sealing the bamboo container with a metal wire such as a heat-resistant iron wire;

It provides a meat cooking method using a bamboo barrel; comprising the step of cooking the meat by heating the bamboo barrel.

In addition, the present invention is characterized in that the acid garlic aging liquid is prepared by mixing 1-20% by weight licorice: 60-90% by weight of acid garlic leaves: 9-30% by weight of natural salt.

In addition, the present invention provides a meat cooking method using a bamboo barrel, characterized in that the cooking bamboo barrel made a wound inside the jijangsu herb solution.

Mountain garlic belongs to the family Liliaceae, also called Myeong-namul, and grows mainly on Ulleungdo, Seorak, and Jirisan. Collect from May to June. Mountain garlic is a perennial herb that smells like a strong garlic throughout. It is also called 'Myung' as it is used as an old plant in the spring and autumn season in Ulleungdo. Due to the large amount of fiber to stimulate the movement of the intestines to excrete the toxicity in the intestines, normalize cholesterol and good for constipation. It's high in vitamin A, which smoothes the skin, increases its resistance to colds, strengthens the respiratory system and enhances vision. A distinctive scent of alanine is a sulfur-rich amino acid that activates vitamin B1 and has antibacterial activity against some pathogens. It also contains a tonic scoleuginine component. The leaves can be wrapped with raw or ssam, and the young stems are cooked with kimchi and pickles.

Mountain garlic is conventionally eaten with meat and leaves with raw meat, or pickled with soy sauce to make pickles. However, the present inventors prepared the fresh flavor and aroma of acid garlic as a aging liquid, and soaked the meat in the aging liquid before cooking the meat so that the active ingredient of the acid garlic is evenly soaked in the whole meat, even if it is not wrapped in ssam or pickles. It is to reduce the meat's ugly taste and taste.

Jijisu also dug the soil beneath the pit more than 60 cm into a sunny field or deep ridge and mix it with water at an appropriate ratio. After stirring several times, a pale yellow-yellow water floats on top of it. do. Jijangsu's nature is cold and sweet. If you cook with Jijangsu, you can reduce the toxicity of pesticides. If you use it when you eat, it will taste better and neutralize the toxicity in food. In addition, after washing vegetables with pesticide residues with Jijangsu, boil them with Jijosu again, and boil the vegetables to eat anion in Jijosu to decompose pesticides or impurities. In addition, when you have an eye condition, it is good to wash it off with Jijangsu. If you wash or bathe with Jijangsu, your skin will be clean. According to the agreement, Jijangsu is known to be cold, poisonous and detoxifying.

The present inventors prepared Jijisoo medicinal herb solution using Jijangsu in the preparation of medicinal herb solution in order to use the efficacy of Jijosu in meat cooking. In other words, Ginseng, ginseng, wolfberry, ogapi, donkey, true donkey, and other well-known safe herbs can be used without limitation. Jijangsu herb solution is made by extracting herbs in Jijangsu to boil the ingredients of the herb. Jijangsu medicinal solution is also mixed with the acid garlic aging solution, there is also a method of immersion as a pre-treatment before meat cooking, in the embodiment of the present invention first to make a wound on the inside of the bamboo barrel to put the Jijosu medicinal herbs in the bamboo barrel When Jijosu medicinal solution is soaked into the wounded part of the barrel and heat is applied when cooking meat, the ingredients of Jijosu medicinal herb solution gradually penetrate into the meat, adding flavor to the meat, and ingesting detoxification ingredients of Jijosu and herbs. It will be possible.

Hereinafter, the configuration of the present invention in more detail through specific embodiments. However, it is obvious to those skilled in the art that the scope of the present invention is not limited by the description of the embodiments.

Example  1: Manufacture of Mountain Garlic Ripening Liquid

By weight ratio, licorice 10%, acid garlic (leaf) 80%, sun salt 10% was mixed and aged at a low temperature of 6 ℃ ~ 9 ℃ 100 days. When aging, care must be taken to ensure that the temperature does not change so that you can get a good acid garlic aging solution. Licorice and acid garlic are prepared by placing them in a pot or container and putting them on a layer of licorice and sprinkling salt on it. Filter the aged liquid for 100 days through a fine cotton net to remove foreign substances and store it in a glass jar or pot.

Example  2: Aged Garlic Solution in Meat

In the same manner as in Example 1, the meat to be cooked in an aged garlic aging solution aged for 100 days was cut to an appropriate size, and then soaked in meat for 5 to 12 hours.

Example  3: Bamboo bucket  Produce

Bamboo barrels were chosen as cooking vessels that make the unique flavors of bamboo while keeping the taste and nutrition of various meats. Bamboo barrels with a length of 20 cm or more and an inner diameter of 6 cm or more were screened to prepare raw bamboo barrels whose lower and upper parts were blocked with nodes. As shown in Fig. 1, the upper part of the upper part and the lower part of the lower part are cut to form a sealed bamboo container, and then the lower part of the upper part is cut a little from 2 to 5 cm in the upper part to form a body part and a lid part. It was. In addition, four grooves were formed at each 90 degrees at the lower end of the body and the upper end of the lid.

After that, the inside of the body of the bamboo barrel was trimmed clean, and scraped with a sharp object such as a knife and rinsed with water so that the inner wall of the body was injured. It was dried upside down for 5-10 days so that water adhered to the body was turned upside down so that water could escape. After the lid is coupled to the body part and closed, the metal wire passes through the groove formed in the lower part of the body part and the upper part of the lid part and binds tightly so that the bamboo barrel is not easily opened during cooking and sufficient pressure can be maintained inside the bamboo barrel.

Example  4: In a bamboo bucket Jisoo Herbal medicine  How to absorb

Separate the bottom and top of the dry bamboo barrel

Pour clear and clean water to 1,000 or more fine ocher powder and mix for about 1 hour with a mixer. After mixing, the ocher was precipitated for about 5 days in a cool place of 15 ℃ or less. Covered with dust or foreign matter to prevent entering during precipitation. At this time, it is preferable not to use synthetic resin products such as polyethylene or polypropylene, and to use natural materials so that water can come into contact with air.

The sediment was discarded and the herbs were boiled using the jijangsu obtained in this way. Various herbs can be used, but the true donkey was used in the present embodiment. Put 500 ml of Jijangsoo in 500 g of Angelica Angelica, and heat it by boiling and boiling to make 300 ml of water. If you start to boil and heat for about 2 hours on low heat, you can get a herbal solution using about 300ml Jijisu.

300 ml of Jijisoo was mixed with 300 ml of Jijisu medicinal herb solution thus obtained, and poured into a bamboo barrel prepared as in Example 3 to be sealed. It was stored upright for about 90 hours so that Jijosoo herb solution was sufficiently absorbed into the wound part of the inner wall of the bamboo barrel. After 90 hours it was absorbed and the remaining water was discarded. This completes cooking preparation.

Example  5: Bamboo bucket  Meat Cooking

After dipping meat in acid garlic aging liquid as in Example 2 and aging for 12 hours, when the aged meat was put in a bamboo barrel prepared as in Example 4, only 85 to 90% was filled. In addition to meat, it can be cooked with ingredients such as ginkgo, garlic, potatoes, and onions. The meat was placed in the body of the bamboo barrel, and then the lid was covered and tightly bound with an iron wire using four grooves in the lower part of the body part and the upper part of the lid part.

Heat only about 85 ~ 90% of the bamboo barrel in a 100 ℃ ~ 150 ℃ heater for 30 minutes, cook it well, take it out enough to eat, cut it, dip it in a sauce, or eat it with vegetables.

Since the heating is a sealed state in which the bamboo barrel is bound, it is possible to heat the bamboo barrel in a state of lying on its side or to heat the bamboo barrel upright with the lid facing upward. It is also possible to heat and cook while rotating the bamboo barrel.

The cooked meat has a problem such as disappearing or stiffness of the distinctive taste of the meat as it cools, but the bamboo barrel of the present invention is separated into a lid and a body and is convenient to open and close. You can take out and eat as much as you need while preserving meat.

1 is a view showing a state in which the body portion and the lid portion of the bamboo barrel according to the present invention separated;

2 is a view showing the binding state of the bamboo barrel according to the present invention,

3 is a cross-sectional view of the bamboo barrel according to the present invention.

<Description of Drawing>

10: body portion 20: lid portion

30: incision 31: step

40: groove 50: metal wire

60: meat

Claims (4)

delete Mixing the garlic leaves with salt and immersing the meat in an acid garlic aging liquid obtained by aging at low temperature of 0 to 10 ° C .; Cut the meat immersed in the acid garlic aging liquid from the upper node of the bamboo barrel with a node on the upper and lower sides 1 to 8 cm below and separated into a body portion and a lid portion, and stepped into the body portion and the lid portion inward and outward And forming grooves at the bottom of the body and the top of the lid so that the metal wires intersect the grooves at the bottom of the body and the top of the lid to bind the body and the lid to each other. Binding and sealing the bamboo barrel with a metal wire; Cooking meat using a bamboo barrel; heating the bamboo barrel to cook meat. The method of claim 2, The acid garlic aging solution is 1-20% by weight licorice: 60-90% by weight acid garlic leaves: meat cooking method using a bamboo barrel, characterized in that the mixture is prepared by mixing 9-30% by weight of natural salt. The method of claim 2, The cooking bamboo barrel is a meat cooking method using a bamboo barrel, characterized in that the inside of the jijangsu medicinal liquid soaked in the wound.

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