KR100958579B1 - Cooking process of fish and beef with vegetables cooked in casserole - Google Patents

Abstract

PURPOSE: A cooking method of yellow dried pollack and rib stew is provided to improve beneficial effects of yellow dried Pollack capable of preventing various adjust diseases while improving taste of the Pollack with rib. CONSTITUTION: A cooking method of yellow dried pollack and rib stew includes the following steps: squeezing Pollack after removing thick bones and a tail, and a head; removing tendons of ribs and making cuts in the ribs; keeping the Pollack with first sauce manufactured with soy sauce 3~9 parts by weight, cooking oil 6~12 parts by weight, black pepper 0.5~1.5 parts by weight, onion 7~13 parts by weight, apple 7~13 parts by weight, pear 12~18 parts by weight, and garlic 2 ~ 4 parts by weight; aging the ribs after spreading second sauce on the ribs; preparing garnish materials; making broth for boiling the radish, onion, and the Pollack etc for 3 ~ 4 hours; and boiling the broth and the garnish materials.

Description

Cooking Process of Fish and Beef with Vegetables Cooked in Casserole}

The present invention relates to a method of cooking Hwangtaegalbi hotpot, and more specifically, to satisfy the taste and nutrition at the same time, as well as daily food, by harmonizing harmonious harmony of the indigenous bold yet deep taste and the nutritional value of ribs It relates to a method of cooking hwanggalbi stew that can be.

In general, Galbi is a type of food that represents Korea. It is a dish made of meat that has a low fat and high protein (muscle) except for the spine of a pig or cow, or a meat part attached to this spine. It is mainly spread in the form of guang, steamed or hot water. Because of its rich taste and nutrition, it is widely used as a food for restorative energy and appetite.

However, ribs are more inevitable in modern people's life patterns, where the consumption of nutrients is better due to the calorie-rich activity, and the consumption of nutrients is better. There is a possibility of falling.

In addition, the ribs are rich in nutrition, but easy to get tired of the sweet food is not suitable for everyday food. Because of these problems, ribs are not only limited to special purposes, such as the food of the elderly who have no appetite or weak body and mind, but also have limitations that make their use difficult.

In order to overcome the limitations of the ribs and increase the preference as a food, it is required to develop a menu using food ingredients that can complement the content of nutrients contained in the ribs in accordance with modern life patterns.

In particular, the development of the menu using the ribs by reducing the sweetness of the ribs themselves to avoid getting tired easily, it is necessary to focus on solving the obstacles that everyone could not enjoy everyday.

Hwangtae is called 'Deokbuk', which is frozen and dried like deodeok. However, it is called 'deokbuk' which hangs on pollen in a winter season.

The yellowish hue is light and tender and tender, and has a deep taste with chewy meat when cooked. Hangovers and soy sauce detoxification, such as waste removal is excellent because it is widely used in various forms such as radish, grilled, steamed, soup, stew.

Above all, the yellow is not only deep and inherent in taste, but also widely known as a health food exhibiting the efficacy of preventing various adult diseases caused by obesity.

The present invention has been made in view of the problems of the prior art described above, by complementing the rich sweetness and nutritive value of the ribs using the unique but bright taste of Hwangtae, Hwangtaegalbi hotpot that can increase the preferences according to modern life patterns The primary purpose is to provide a cooking method.

Furthermore, another object of the present invention is to provide a method of cooking Hwangtaegalbi hotpot that can be used continuously without sagging as well as to satisfy the taste and nutrition at the same time by utilizing the good points of fish and meat dishes. Do.

The method for preparing the hwanggalbi stew hotpot proposed by the present invention includes preparing the main material by trimming and preparing the hwanggori and the ribs in a predetermined form, and the seasoning and seasoning process of applying the first sauce and the second sauce to the hwangju and the ribs and then ripening them. A process of preparing a gourmet material that trims a predetermined gourmet material into a proper size and shape, and puts the hair of a miwon into the water of a beauty source by putting the hair, tail, bones, various vegetables and seafood removed from the yellow pollen in a cotton ball The manufacturing process, the cooking pot is made by pouring the broth with the above-mentioned sauce, ribs, and famous ingredients in a hot pot.

The first source used for the Emperor may be based on cooking oil and pepper in soy sauce, mixed with at least one of onion, apple, pear and garlic, and then applied.

And, the second source used for the ribs is based on soy sauce and sesame oil, it can be applied after mixing at least any one of onion, apple, pear, pineapple, garlic, ginger.

The garnish material may be carried out with at least two of shiitake mushrooms, tofu, zelkova, egg ground, blue pepper, red pepper.

The broth is made from boiled radish, onions, dried kelp heads, shiitake stalks removed from the shiitake mushrooms and miwon in a predetermined water, along with the head, tail, and bone removed from the crown.

According to the method of cooking hwanggalbi hotpot according to the present invention, the food is to improve the health and vitality of modern people with low activity due to the monotonous lifestyle pattern by complementing each other with the simple sweetness and nutritional value of the ribs. To provide the effect is exerted.

And, according to the Hwangtaegalbi hotpot cooking method according to the present invention, by improving the taste and nutrition of the ribs that were limited to a specific purpose, to increase the preferences, it is easy for everyone of all ages to enjoy the pleasure of gourmet everyday at any time without getting tired. Of course, we will increase the menu of the catering industry to create new profits.

Furthermore, according to the method of cooking hwanggalbi hotpot according to the present invention, by adding a unique sauce to the main ingredients of the yellow and ribs, you can feel the unique taste and aroma, and chewy from the yellow in addition to the rejuvenating effect obtained from the ribs itself. In addition to meat quality, such as hangover removal, liver detoxification and waste removal can be obtained.

Next, the present invention will be described in detail with reference to a preferred embodiment of the method for cooking hwanggalbi stew according to the present invention.

First, the method of cooking hwangtaegalbi hotpot proposed by the present invention may be made to include a main material preparation process, a sauce is not matured process, garnishing material preparation process, broth production process and heating cooking process.

Hwangtaegalbi hotpot cooking method according to the present invention is a conventional cooking type made using only ie, such as radish or grilled, steamed, soup, stew, or cooking form made using only ribs, such as grilled or steamed or tang A distinctive feature is that it is made out of the shape of hot pot which can enjoy fish and meat simultaneously.

The main material preparation process is a series of processes to prepare the prehistoric and ribs in a predetermined form, the emperor cuts the head and tail, removes the coarse bones and removes the thick bones and then squeezed until the spines soaked in water Prepare.

Then, the ribs are removed to remove the tendon and then cut into a diamond sheath in the meat to prepare the meat for cooking or to provide convenience when tasting. Here, the ribs can be carried out by selecting either cow or pig.

The sauce pre-maturation process by applying a predetermined source to the yellow and ribs after the main material preparation process, respectively, to obtain the effect of inspiring the unique taste and flavor of the yellow and ribs.

That is, the first sauce is applied to the emperor, and the second sauce is applied to the ribs, respectively, and each is aged well for 2-3 days through a refrigerator or the like maintained at a constant temperature at 3 to 4 ° C. Give it a try.

In the case of the first source to be applied to the above, soy sauce, cooking oil, and pepper as a base material, and mixed with at least any one of onions, apples, pears, and garlic may be used.

In the case of the second sauce applied to the ribs, soy sauce and sesame oil may be used as basic ingredients, and the onion, apple, pear, pineapple, garlic, and ginger may be mixed and mixed in at least one of them. .

Here, the first sauce is 3 to 9 parts by weight of soy sauce, 6 to 12 parts by weight of cooking oil, 0.5 to 1.5 parts by weight of pepper, 7 to 13 parts by weight of onion, 7 to 13 parts by weight of apple, 12 to 18 parts by weight of pears, 2 to 4 parts by weight of garlic is good to mix, the second sauce is 3 to 9 parts by weight of soy sauce, 2 to 4 parts by weight of sesame oil, 7 to 13 parts by weight of each of 100 parts by weight of the ribs Boo, apple 7 to 13 parts by weight, pear 12 to 18 parts by weight, pineapple 2 to 4 parts by weight, garlic 2 to 4 parts by weight, ginger is good to make a mixture of 0.5 to 1.5 parts by weight.

For example, if the total weight of the yellow cherries used as the main ingredient is 1000g, the first sauce is mixed with 60g of soy sauce, 90g of cooking oil and 10g of pepper, and 100g of onion, 100g of apple, 150g of pear, and 30g of garlic, respectively. If the total weight of beef or pork ribs, the main ingredient is 1000g, the second sauce is mixed with 60g soy sauce and 30g sesame oil, onion 100g, apple 100g, pear 150g, pineapple 30g, garlic 30g, ginger 10g You can use the grind made by adding more to each.

Pepper, onion or garlic in the first source to remove the fishy smell of the peculiar to the second source, in addition to the onion or garlic in addition to the onion and garlic to remove the peculiar smell of meat so as not to exceed or less than each content range If you do not remove the adverse odor or feel the smell of mouth in the mouth, such as adverse effects can be exerted, so care must be taken in maintaining the respective content range.

The garnish material preparation process corresponds to a process of trimming the predetermined garnish material to enhance the taste of the Hwangtaegalbi hotpot of the present invention to produce a visible effect while appropriate to eat at a suitable size and shape, that is, bite.

The garnish material is preferably selected by applying at least two or more of shiitake mushrooms, tofu, zelkova, egg ground, blue pepper, red pepper. The shiitake mushroom is used in a state in which the nipple is removed, and the oyster, green pepper, and red pepper are preferably cut into suitable forms. In particular, the green pepper and red pepper is good to cut into slices.

The garnish material is 7 to 13 parts by weight of shiitake mushrooms, tofu 17 to 23 parts by weight, 7 to 13 parts by weight of oysters, 1.5 to 3.5 parts by weight of egg zest, and 0.5 to 1 parts of red pepper It can be applied in parts by weight, 0.5 ~ 1 parts by weight red pepper.

For example, if the total weight of the yellow and ribs is 1000g, the shiitake mushroom of the famous material is 100g, tofu 200g, oyster 100g, egg ground 25g, red pepper 5g, red pepper 5g or so can be applied. Here, the content of shiitake mushrooms refers to the content that is actually applied to remove the spigot.

The broth production process corresponds to a series of processes for making a soup that influences the taste of the hwangtaegalbi hotpot of the present invention.

First, in addition to the head and tail and bone removed from the Emperor, the shiitake removed from the shiitake mushrooms, radish, onions, dried kelp heads are put together in cotton cloth, and boiled for 3 to 4 hours.

Here, 3 to 4 hours means the time to boil the broth purely while the predetermined broth is boiling on low heat from the boiling point.

Boil the broth like this and season it with a little salt, depending on your taste and taste.

The broth is 0.5 to 1 parts by weight of radish, 0.3 to 0.5 parts by weight of onions, 0.02 to 0.06 parts by weight of dried kelp heads, 0.06 to 0.26 parts by weight of shiitake removed from shiitake mushrooms, 0.02 to 0.06 It should be about the weight part, and the rest of the head, tail and bone removed from the emperor is good to put out.

For example, if water is 12500 g, 100 g of radish, 50 g of onion, 5 g of dried kelp heads, 20 g of shiitake removed from the shiitake mushrooms, and 5 g of miwon, can be used to boil the head, tail and bones of the Emperor. .

Lastly, the heating cooking process is a process of boiling and putting the yellow, ribs, garnish and broth in a hot pot.

First, the saucepan is put into the hot pot and the gourd during the fermentation of the yellow and ribs, and put the garnish material thereon. Then, pour the broth to boil, and the delicious hwangtaegalbi is completed.

When the amount of broth in the hot pot is 100 parts by weight in the heating cooking process, the sauce and the ribs after the ripening process is 6 to 10% by weight, and the garnish material is cooked in an amount of 4 to 8 parts by weight. It is desirable to.

For example, if the amount of broth in the hot pot is set to 12500 g, the sauce can be enjoyed in harmony with good taste when cooked in the amount of about 1000g and the garnish of the raw material and 435g, respectively. .

According to the method of cooking hwanggalbi hotpot according to the present invention, supplementing the rich sweetness and nutritional value of the ribs by using the unique and yet light taste of hwangtae as a supplement to the health and vitality of modern people, as well as the rehabilitation effect obtained from the ribs itself In addition to the chewy meat from the yellow, the hangover, liver detoxification and waste removal effects are obtained.

Hwangtaegalbi hotpot cooking method according to the present invention improves the taste and nutrition of the ribs that were limited to the specific purpose and increase the preference, thereby providing a basis for new revenue generation in the food industry.

In the above description of the preferred embodiment of the hwangtaegalbi hotpot according to the present invention, the present invention is not limited to this, but various modifications within the scope of the claims and the detailed description of the invention is also carried out within the scope of the invention Belongs to.

Claims (5)

delete The process of preparing the main material is to remove the head, the tail and the coarse bone, extract the thorns soaked in water, squeeze out the water, remove the tendons, and cut the diamond sheath into the meat part; The impregnated with the first sauce made by mixing at least one of onion, apple, pear and garlic in soy sauce, cooking oil, pepper, and the ribs are onion, apple, pear, pineapple, garlic in soy sauce and sesame oil. After mixing the second sauce made by mixing at least any one of ginger, the sauce is ripened for 2-3 days at 3-4 ° C .; A process of preparing a gourmet material that prepares a gourmet material consisting of at least two of shiitake mushrooms, tofu, oyster, egg ground, blue pepper, and red pepper to a size or shape that is easy to eat in a bite; In addition to the head, tail, and bone removed from the Emperor's shiitake, the radish, onions, and dried kelp heads are put together in a cotton cloth and put in a water of beauty. Manufacturing process; Containing the hot pot and the ribs go through the hot pot in the hotpot pot, and the cooking material is poured after boiling the broth, and the boiled cooking process, The first sauce is 3 to 9 parts by weight of soy sauce, 6 to 12 parts by weight of cooking oil, 0.5 to 1.5 parts by weight of pepper, 7 to 13 parts by weight of onions, 7 to 13 parts by weight of apples, 12 to 12 parts by weight of the yellow milk 18 parts by weight, garlic 2 ~ 4 parts by weight, the second sauce is based on 100 parts by weight of the ribs soy sauce 3-9 parts, sesame oil 2-4 parts, onions 7-13 parts, apples 7-13 Weight part, pear 12-18 parts by weight, pineapple 2-4 parts by weight, garlic 2-4 parts by weight, 0.5 ~ 1.5 parts by weight of ginger made by applying the hwanggalbi hotpot cooking method. The method according to claim 2, The garnish material is 7 to 13 parts by weight of shiitake mushrooms, tofu 17 to 23 parts by weight, 7 to 13 parts by weight of oysters, 1.5 to 3.5 parts by weight of egg zest, and 0.5 to 1 parts of red pepper Weight part, red chili pepper cooking method, characterized in that consisting of 0.5 ~ 1 parts by weight. The method according to claim 2, The broth is 0.5-1 part by weight of radish, 0.3-0.5 parts by weight of onion, 0.02-0.06 parts by weight of dried kelp head, in addition to the head, tail and bone removed from the yellow, and removed from the shiitake mushroom Hwangtaegalbi hotpot cooking method characterized in that boiled together with 0.06-0.26 parts by weight and 0.02-0.06 parts by weight of miwon. The method according to any one of claims 2 to 4, The heating cooking process is characterized in that the hwanggori and the ribs that have undergone the maturation process of the sauce for each 100 parts by weight of the pot in the hot pot, each 6 ~ 10% by weight, the famous material is made of 4 ~ 8 parts by weight How to cook hotpot.