KR101072839B1 - 떡갈비 제조방법 - Google Patents
떡갈비 제조방법 Download PDFInfo
- Publication number
- KR101072839B1 KR101072839B1 KR1020090045799A KR20090045799A KR101072839B1 KR 101072839 B1 KR101072839 B1 KR 101072839B1 KR 1020090045799 A KR1020090045799 A KR 1020090045799A KR 20090045799 A KR20090045799 A KR 20090045799A KR 101072839 B1 KR101072839 B1 KR 101072839B1
- Authority
- KR
- South Korea
- Prior art keywords
- container
- water
- ribs
- rice
- peach
- Prior art date
Links
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (2)
- 갈비 70 ~ 78wt%을 1 ~ 10℃의 찬물에 30 ~ 60분 동안 담가 핏물을 뺀 후, 건져서 물기를 닦고 뼈 옆으로 칼집을 넣어 펼쳐서 갈비살만 발라내는 단계;상기 발라낸 갈비살을 잔칼질하여 부드럽게 한 다음 채 썰어 다지는 단계;상기 다져진 살코기에 정종 2 ~ 3wt%, 생강즙 2 ~ 3wt%을 첨가하여 버무리는 단계;상기 버무려둔 살코기에 참기름 0.5 ~ 1.0wt%, 마늘 2 ~ 3wt%, 파 2 ~ 3wt%, 후추 0.3 ~ 0.6wt%, 간장 2~ 3wt%을 첨가하는 양념첨가단계;상기 양념첨가 후 여기에 연육수 10 ~ 15wt%를 넣고 1 ~ 5℃에서 18 ~ 32시간 동안 숙성시켜는 단계를 포함한 구성으로 이루어지되,상기 연육수는 제1용기에 현미가루 1.2 ~ 1.5wt%, 수수가루 0.8 ~ 1.1wt%를 넣고 물 40 ~ 45wt%을 부어 뿌연 물이 될 때까지 쌀을 씻듯이 치대 육수용 물을 제조하는 단계; 통밀 4 ~ 6wt%, 찹쌀1.6 ~ 1.9wt%, 고구마0.8 ~ 1.1wt%, 호박0.8 ~ 1.1wt%, 배0.3 ~ 0.6wt%, 무0.2 ~ 0.4wt%, 생강0.2 ~ 0.4wt%를 혼합하여 물 40 ~ 45wt%를 넣고 찜솥에 쪄 밥을 하는 단계; 제2용기에 상기 찜솥에서 쪄낸 밥을 모두 넣고 여기에 엿기름 1.2 ~ 1.5wt%를 첨가한 후 상기 육수용 물을 부어 넣는 단계; 제3용기에 복숭아 1.2 ~ 1.5wt%를 넣고 35 ~ 40℃의 온도에서 6 ~ 10시간 동안 삭혀 복숭아 엑기스를 제조하는 단계; 제4용기에 상기 제2용기의 모든 내용물과 상기 제3용기에서 제조된 복숭아 엑기스를 모두 혼합하여 열을 가하면서 30 ~ 60분 동안 끓여 걸쭉하게 달이는 단계; 상기 제4용기를 통해 걸쭉하게 달여진 내용물을 식혀 포장하는 단계의 구성으로 이루어진 것을 특징으로 하는 떡갈비 제조방법.
- 삭제
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090045799A KR101072839B1 (ko) | 2009-05-26 | 2009-05-26 | 떡갈비 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090045799A KR101072839B1 (ko) | 2009-05-26 | 2009-05-26 | 떡갈비 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20100127378A KR20100127378A (ko) | 2010-12-06 |
KR101072839B1 true KR101072839B1 (ko) | 2011-10-14 |
Family
ID=43504608
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020090045799A KR101072839B1 (ko) | 2009-05-26 | 2009-05-26 | 떡갈비 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR101072839B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20190023387A (ko) | 2017-08-29 | 2019-03-08 | 이상순 | 수수 떡갈비 제조방법 및 그 수수 떡갈비 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101133457B1 (ko) * | 2009-10-14 | 2012-04-09 | 박상홍 | 떡갈비 제조방법 및 그 방법에 의하여 제조된 떡갈비 |
KR101923393B1 (ko) | 2016-12-16 | 2018-11-29 | 공주대학교 산학협력단 | 떡갈비의 제조방법 |
KR20180094203A (ko) | 2017-02-14 | 2018-08-23 | 공주대학교 산학협력단 | 떡갈비의 제조방법 |
KR102377448B1 (ko) * | 2019-11-14 | 2022-03-22 | 재단법인 전남바이오산업진흥원 | 향신료를 포함한 떡갈비 냉동제품 및 그의 제조방법 |
-
2009
- 2009-05-26 KR KR1020090045799A patent/KR101072839B1/ko active IP Right Grant
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20190023387A (ko) | 2017-08-29 | 2019-03-08 | 이상순 | 수수 떡갈비 제조방법 및 그 수수 떡갈비 |
Also Published As
Publication number | Publication date |
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KR20100127378A (ko) | 2010-12-06 |
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