KR101125059B1 - Seasoned raw beef combinded with buckwheat sprout and preparation method of the same - Google Patents

Abstract

The present invention relates to buckwheat sprout sashimi and its manufacturing method, buckwheat sprout sashimi of the present invention 60 ~ 70g buckwheat sprout washed in 4 ~ 8 ℃ cold water; 180-210 g of Korean black beef or rump meat, sliced and left aged at -5 to 0 ° C for 1-2 days; 3 to 4 sliced green peppers or green peppers; 1 powdered laver; 5 slices of garlic and 1/2 pear; And a spoon of sesame oil, sesame oil 1 tablespoon, sesame 1 spoon, pepper 1 teaspoon, salt 1 teaspoon and soy sauce 1 to 2 teaspoon made of a marinade, characterized in that the manufacturing method of the buckwheat sprout of the present invention The ingredients are put into one bowl to prepare buckwheat sprouts for two servings, but the mixing time of the seasoning is not more than 1 minute. According to the present invention, by mixing together sashimi and buckwheat sprout, it is rich in nutrition and can prevent adult diseases and obesity, and has the effect of maximizing the freshness and taste of raw meat.

Buckwheat Sprouts, Rutin, Sashimi, Rump, Seasoning, Cheongyang Pepper, Cholesterol, Obesity

Description

Buckwheat sprout sashimi and its manufacturing method {SEASONED RAW BEEF COMBINDED WITH BUCKWHEAT SPROUTATION PREPARATION METHOD OF THE SAME}

The present invention relates to buckwheat sprout sashimi and its manufacturing method that can prevent adult disease and obesity that can be caused when ingestion of meat, and more particularly, by mixing the sashimi and buckwheat sprout together in a constant ratio to prevent the adult disease It is possible to, and to maximize the freshness and taste of raw meat buckwheat sprout sashimi and a method for producing the same.

In modern times, the consumption of meat is greatly increased due to the change in diet. Meat is usually consumed a lot of beef, pork, chicken, etc. Among them, beef is delicious meat and high nutritional value is preferred by many people.

Beef consists of 65-75% moisture, 20% protein, and 1% minerals, so it is rich in protein, an essential energy source for everyday life. These proteins are the constituents of our body's muscles and skin, various organs, bones, blood vessels, hair, nails, etc., and also raw materials of blood, hormones, enzymes, neurotransmitters, and immune substances. In addition, beef contains essential amino acids necessary for muscle formation and is rich in iron that can be absorbed well by the body to prevent anemia, and the vitamin B group contained in beef helps to prevent aging and maintain elastic skin. It is a rich food.

In general, beef is cooked in various ways, such as grilled, steamed, fried, tang, red, etc. In recent years, a growing number of people prefer seasoned beef sashimi without chopping beef finely. These sashimi can feel the savory taste of raw meat as it is, and there is little loss of nutrition because it is not cooked, while people with weak stomachs or children are reluctant to eat due to the peculiar smell and vivid taste of raw meat. There is this.

In addition, in recent years, due to excessive intake of meat, the nutritional balance is broken, causing various adult diseases such as obesity, heart disease and vascular disorders, liver function decline, diabetes, and the like. Saturated fatty acids in meat are known to interfere with the digestive absorption of beef, melt fat in the blood and turbid blood, causing various vascular disorders.

However, it is urgent to develop nutritionally balanced dishes while ingesting an appropriate amount of animal protein for smooth metabolism of the human body rather than avoiding meat intake unconditionally. In particular, in the case of meat sashimi, anyone can enjoy it by eliminating the peculiar vivid taste, and it is necessary to combine it with alkaline vegetables that help digestion of beef and supplement the insufficient nutrients, but do not harm the taste of meat sashimi. There is a need for a sustainable manufacturing method.

On the other hand, as the flatinoids (flavonoid) -based material contained in buckwheat is known to be effective in the prevention and treatment of diabetes mellitus, various vascular diseases, and fasciitis, interest in buckwheat has increased.

Buckwheat has long been used as a yellow crop in Korea, and it is still used for makguksu, cold noodles, jelly, sujebi and ups and downs, and has been used for the treatment of measles, ulcerative gastrointestinal diseases, intestinal bleeding, jaundice and pertussis. Extracts of buckwheat have been reported to inhibit the proliferation of lung cancer-causing agents (A548) and destroy tumor cells (Fand, J. et al., Current Advances in Buckwheat Research, 1001-1003, 1995). The possibility of developing anticancer drugs is also emerging.

One of the reasons why buckwheat is used as an excellent food and drug is because it contains a large amount of rutin, which is a functional substance. Rutin is a yellow or pale yellow natural substance, known as vitamin P, which enhances the action of vitamin C. It is effective in the treatment of vascular diseases caused by excessive permeability of blood vessels, capillary strengthening, anti-inflammatory effect, prevention of pulmonary bleeding and retinal hemorrhage, as well as lowering blood pressure and cholesterol, improving kidney disease and preventing obesity. It is known that this is.

In particular, buckwheat sprouts have a nutrient content of 2.26 times cellulose, 3.37 times minerals, 1.39 times amino acids, and 27 times higher rutin compared to buckwheat seeds. Routine reporting. In addition, buckwheat sprouts are high-alkaline foods containing 30% more aspartic acid, glutamic acid, and lysine than seeds and high mineral and fiber contents such as calcium, potassium, and magnesium.

As the efficacy of such buckwheat or buckwheat sprout is known, conventionally, food using buckwheat or buckwheat sprout has been developed, but its kind has been limited. In particular, when buckwheat sprouts are used in food, kimchi (Korean patent registration No. 0565454), bibimbap (Korean patent registration No. 0677537), noodles (Korean patent publication No. 2006-0115081), and Kim (Korean patent registration No. 0872589) ), The development of a food formulated with it compared to the efficacy of the buckwheat sprout is still insignificant. Moreover, even though it is a highly alkaline food, there is no food prepared by combining with meat.

Therefore, as a highly alkaline food that can prevent the adult diseases and obesity that can be caused when the above-mentioned meat ingested, it is necessary to develop a dish that can supplement the insufficient nutrition of sashimi using buckwheat sprout and maximize the taste.

Therefore, the present invention improves the resistance of blood vessels and supplements the shortcomings of beef by using buckwheat sprouts, which are high-alkaline foods containing a large amount of rutin, which is known to be effective in preventing and treating adult diseases such as obesity, hypertension and diabetes. Its purpose is to provide balanced buckwheat sprouts.

In addition, the present invention eliminates the sensational taste peculiar to sashimi and prevents microbial propagation through optimal aging, while maintaining the freshness without harming the original taste of raw meat while minimizing nutrient destruction while harmonizing the nutrition and taste of buckwheat sprout and sashimi. It is an object of the present invention to provide a proportion of materials and a method of manufacturing the same.

Buckwheat sprout sashimi according to the present invention for achieving the above object is 60 ~ 70g of buckwheat sprout washed in 4 ~ 8 ℃ cold water; 180-210 g of Korean black beef or rump meat, sliced and left aged at -5 to 0 ° C for 1-2 days; 3 to 4 sliced green peppers or green peppers; 1 powdered laver; 5 slices of garlic, sliced; 1/2 sliced pear; And 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 to 2 teaspoons of soy sauce.

 Here, the sliced cheongyang pepper or green pepper is sliced with a thickness of 2 ~ 4mm, the Korean beef boiled red sesame or rump meat is sliced with a thickness of 3 to 6mm in the opposite direction as a result of the meat, the garlic sliced Pears sliced with fruit is preferably sliced with a thickness of 2 ~ 4mm.

In particular, the red beef ribs or rump meat of sliced beef is sliced with paper wrap of aged moisture after wiping off the surface of the meat with a paper towel, and the mixed weight ratio of the buckwheat sprout and the red beef ribs or rump meat of the beef is 1: It is preferable that it is three.

On the other hand, the method of manufacturing buckwheat sprouts sashimi according to the present invention 60 to 70g of the buckwheat sprout in one bowl for two servings, 3 ~ 4 pieces of cheonyang pepper or green peppers sliced with the above, 1 piece of laver made of the powder, the remains 5 slices of garlic and 1/2 sliced pears, 180 ~ 210g of Korean beef chops or rump meat, then mixed with the marinade and mixed with 1 hr. It is characterized by not exceeding.

By combining buckwheat sprouts containing a large amount of rutin with beef according to the present invention in a certain ratio, it prevents adult diseases such as obesity, diabetes, and high blood pressure that can be caused by eating meat, and supplements insufficient nutrition, It removes the sensational taste and maximizes the combination of refreshing but tender sashimi and crispy buckwheat sprout.

The present invention combines aged raw meat and buckwheat sprout in a certain ratio and seasoned with a marinade made by mixing other ingredients to provide buckwheat sprout sashimi and its manufacturing method with excellent nutrition and taste.

First, buckwheat sprout sashimi of the present invention includes buckwheat sprout. The buckwheat sprouts are sprouted buckwheat sprouts and have a shape similar to bean sprouts or bean sprouts, the length is 13 ~ 16cm, the thickness is about 0.9 ~ 1mm. A method for producing such buckwheat sprout is already known (Korean Patent Registration No. 0217884, 0553777, etc.).

Buckwheat sprouts are significantly higher in antioxidants, inorganic and fiber, such as rutin, aspartic acid, glutamic acid, and lysine, and are much higher than other grains and vegetables. , Abundantly contains magnesium (Mg), manganese (Mn) and copper (Cu). In particular, rutin, which is contained in a large amount of buckwheat sprouts to be referred to as 'lutin mass', is a vitamin P family such as saponin of ginseng and wild ginseng, and has an effect of preventing atherosclerosis and high blood pressure, and has an active ingredient such as polyphenol. It is known as a physiologically active substance that contains a large amount and has an excellent therapeutic effect on diabetes, hypertension, and vascular diseases, and related studies are actively being conducted. In addition, rutin has been used in the manufacture of repellents.

In addition, natural antioxidant components such as quercetin contained in buckwheat sprout are useful as a raw material for various medicines, and tyrosinase inhibitors are a natural freshness that prevents browning of various vegetables and fruits. Known as a fat and oil.

Therefore, the buckwheat sprout contained in the present invention contains a large amount of antioxidants and minerals as described above, and contains an active ingredient of an insect repellent and an ingredient that maintains freshness, and thus may be caused when ingesting high protein meat such as beef. The most suitable for preventing adult diseases such as obesity, diabetes, high blood pressure, and can be said to be the best food to compensate for the shortcomings of eating raw beef.

In addition, among the minerals contained in beef, iron, phosphorus and sulfur remain as acidic substances in our bodies.Because buckwheat sprouts are high-alkaline foods, they help to break down fats and facilitate the digestion of beef. It is desirable to eat with. In the present invention, the buckwheat sprout is to be combined with the sashimi.

In addition to the nutritional aspects, the buckwheat sprouts show the best food compatibility with the meat sashimi, which, unlike the bean sprouts, does not smell fishy, has a unique scent of ginseng, hemp, and apple, and is not seasoned at all. Even if eaten raw, it tastes sweet and sour. Therefore, these buckwheat sprouts are not strong in taste and soft, so they do not harm the savory taste of raw meat at all, so it can be matched with sashimi.

In addition, the buckwheat sprout has a soft and crisp taste of the tissue, so when combined with the soft meat of beef can make the meat taste more refreshing and eliminate the sense of taste.

On the other hand, also in the method of cooking buckwheat sprouts, when boiled or boiled, buckwheat sprouts may be weakened and the tissues may be sluggish and the active ingredient may come out. Therefore, eating raw foods without heating is most effective in terms of nutritional preservation and cooking. to be. For this reason, buckwheat sprouts are best matched with raw sashimi among meat dishes.

Hereinafter, the ingredients, content, and method of preparing buckwheat sprouts of buckwheat sashimi according to the present invention combining buckwheat sprouts and beef will be described in detail.

Buckwheat sprouts sashimi of the present invention is buckwheat sprouts washed in 4 ~ 8 ℃ cold water 60 ~ 70g, aged 1-2 days at -5 ~ 0 ℃ chopped red beef roe or rump 180 ~ 210g, sliced green pepper or green pepper 3 to 4 pieces, powdered laver, 5 sliced garlic, 1/2 sliced pear and 1 tablespoon sugar, 1 tablespoon sesame oil, 1 tablespoon sesame oil, 1 teaspoon pepper, 1 teaspoon salt and 1-2 soy sauces This includes a sauce made with a teaspoon.

First, the roots of the buckwheat sprouts are cut and then washed gently in two or three times in cold water at 4 to 8 ℃. The buckwheat sprout of the present invention should be prepared to feel crispy, so washing in cold water is preferable because the tissue of the buckwheat sprout is more alive. You can wash in running water or in iced water. The prepared buckwheat sprouts are covered with a black cloth and refrigerated to maintain freshness for about 4 to 5 days.

Beef used in the present invention is preferably Korean beef meat. Beef beef is less flavorful than Korean beef.

The portion of beef suitable for use with meat may include portions such as rump, red sesame, braised meat (front leg), braised meat, skirt meat, sunny place and the like. Among them, the rump or red sesame is preferably made only with lean meat, and the rump is softer than red sesame. In terms of the nutrition of each part of beef, red sesame is the least amount of calories and fat, and rump is less fat but the amount of protein is higher than other parts of beef. Can be.

In general, the meat enters the so-called post-stiffening state where the meat is hardened over time after the slaughter, and the meat at this time is tough and the flavor is not improved, so the meat cannot taste its original taste. Rigid meat after a certain time, the rigidity is released and softened, this is called aging. The softening of meat by aging is the result of self-digestion by proteolytic enzymes. In other words, cathepsin and calcium activating enzymes (CAF) break down proteins and weaken the connective tissues of actin and myosin produced during post-invasion.

Another change that occurs during ripening is the enhancement of flavor. This is due to the change in nucleotides in the muscle, which occurs when IMP is produced during the breakdown of ATP, a muscle energy source. However, excessive ripening will cause excessive ripening, rather it will bring down the flavor.

The Hanwoo meat used in the present invention can be used after the first 1-3 days after the slaughter to buy the mature ripening progress in the slaughterhouse. In the case of the buckwheat sprouts of the present invention, because the raw beef is eaten, preventing freshness and propagation of microorganisms may be as important as nutrition and taste. Therefore, the aging process from purchase to use until cooking is very important. Hereinafter, the meaning of 'aging' used when describing the method of preparing buckwheat sprouts of the present invention means a process of softening the meat and enhancing the flavor until the meat is used for cooking.

In the present invention, any one of red beef and rump meat of Korean beef is selected as aged meat and aged for 1 to 2 days at -5 to 0 ° C., and the ripening is wrapped by wrapping the wrap after wiping off the surface of the meat with a paper towel. It is preferable to make it.

The meat has a high temperature, but ripening proceeds quickly, but since the breeding of bacteria becomes vigorous, the ripening temperature of the meat for meat of the present invention is preferably 0 ° C. or less. In addition, the meat for the sashimi used in the present invention is preferably about a little bit of flesh ice, the reason is that when cutting with a knife, the shape of the meat is easy to chop so that the shape of the meat is not disturbed, the temperature of the meat is slightly higher than the temperature of the ripening room This is because it is possible to maintain a fresher state. The temperature at which the meat slightly forms ice is about -5 ° C to 0 ° C. Kimchi refrigerator sold in the aging room may be used. When the meat is aged below −5 ° C., the meat freezes, so when the meat is melted, the juice comes out and is not preferable.

The aging period of the meat for meat used in the present invention is preferably 1 day to 2 days. Within this period of time, the meat has a hydrogen ion concentration gradually higher, the water retention gradually increases, and the juice becomes better, but if the meat is aged at low temperature for less than one day at low temperature, the meat is not mature enough, and the meat is tough, Microorganisms can multiply and the rancidity of fat can lead to a decrease in meat quality.

In addition, the method of aging in order to obtain the meat for meat of the present invention is to wipe the moisture on the surface of the meat with a paper towel and then wrap the wrap to mature. This is because it is preferable to wipe off the moisture on the surface of the meat in order to prevent the contamination of the microorganisms, and if the aging in the unpacked state there is a fear of growth of microorganisms by the contaminated air in the room, and there is a fear of discoloration by drying. On the other hand, when vacuum-packed and low-temperature aging occurs because the outflow of gravy is not preferable, the method of wrapping the meat in a wrap is preferable.

The meat matured by the aging temperature, the aging period and the aging method is a protein that is properly decomposed and the amino acid is a lot of taste is good, the meat used in the buckwheat sprout sashimi of the present invention because it is fresh and juicy to prevent the growth of microorganisms May be preferred.

Next, the meat after aging is thinly sliced to 3 to 5 mm and then sliced to a thickness of 3 to 6 mm in the opposite direction as a result of the meat to prepare meat for meat. At this time, in order to remove the blood of the meat in the prior art was used after squeezing the meat. In this case, however, the shape of the meat may be disturbed as well as the meat may be lost, resulting in less meat. Therefore, in the present invention, the raw meat is prepared as it is without salting.

The mixing ratio of the prepared buckwheat sprout and the meat for sashimi prepared by slicing the prepared buckwheat sprouts included in the sashimi of the present invention is preferably 180 to 210 g with respect to 60 to 70 g of buckwheat sprout. In addition, the ratio of the buckwheat sprout and the meat for sashimi is preferably 1: 3. The meat for sashimi may be 2 servings when 100g is used for 1 serving, and the content ratio of the seasoning sauce to be described below is all about 60 to 70 g of the buckwheat sprout and 180 to 210 g of the meat for sashimi. Therefore, those skilled in the art can adjust the amount of the buckwheat sprouts and seasonings in the content ratios set forth in the present invention as the amount of meat is reduced or increased.

When the meat for sashimi is 180 ~ 210g, when the amount of buckwheat sprout is less than 60g, the crumb taste of buckwheat sprout is low, so it is insufficient to make the refreshing taste of sashimi, and it is effective to prevent adult disease, lipolysis and digestion. May be insignificant. In addition, if the amount of buckwheat sprout exceeds 70g, it may harm the original taste of the sashimi.

Buckwheat sprout sashimi of the present invention includes pepper materials such as cheongyang pepper, green pepper. The red pepper material is prepared by slicing 3-4 pieces of Cheongyang pepper or green pepper to a thickness of 2 to 4mm as the amount of the buckwheat sprout 60 ~ 70g and more preferably 2mm thick.

The red pepper material may be combined with the sour and sour taste of buckwheat sprout while serving to give the buckwheat sprout of the present invention a spicy and refreshing taste. Cheongyang pepper is more preferable as the chili material, but it is better to avoid too poisoned. If the amount of the red pepper material is less than three, the effect of giving a sharp and refreshing taste to the meat sashimi, if you add more than four spicy taste is strong can harm the taste of raw meat and buckwheat sprout. In addition, when the pepper material is sliced to less than 2mm, it is easy to break when seasoned with seasoning, and when it exceeds 4mm, it is too large to mix with other materials.

In addition, buckwheat sprout sashimi of the present invention includes laver powder. The laver powder may be used after smashing one piece of laver against 60 to 70 g of buckwheat sprout. The laver powder of the present invention serves to neutralize the spicy taste of red pepper material in the combination of the buckwheat sprout and the red pepper material and doubles the light taste of six times. Therefore, when the amount of seaweed is less than one, the effect of neutralizing the spicy taste of the red pepper material is insignificant, and when it contains more than one, it may harm the meat taste of six times.

Buckwheat sprout sashimi of the present invention includes garlic and pears. The garlic contains allicin and diallylthiosulfinic acid, which is effective in inhibiting microorganisms, and recent studies have shown that it is also effective in inhibiting pathogenic fungi and bacteria (Davidson, PM). , Branen, AR, 1993, Antimicrobials in Foods, Marcel Kekker, Inc.). Therefore, in the present invention, garlic is added to suppress microorganisms because meat eat raw beef. In addition, the pears contained in the present invention also contain organic acids such as citric acid (citric acid) among the components to have a microbial inhibitory effect and help the digestion of meat and contains sugars such as sucrose and maltose to soften meat for meat Play a role.

The garlic vegetable is prepared by sliced thinly sliced 5 sides peeled to a thickness of 2 ~ 3mm about 180 ~ 210g meat for meat sashimi. Peel the pears, dig out half of it, and when it is half moon-shaped, slice it thinly into 3mm and slice it finely. The garlic and pears are prepared by cutting the thickness of 2 ~ 4 mm, if less than 2mm can be broken when mixed with the meat for meat, when exceeding 4mm, foreign body is taken when mixed with the meat for meat, Not good to see The thickness of the garlic and pears is more preferably 3mm.

Conventionally, garlic was chopped and included in the seasoning, but in the present invention, the garlic is not chopped and prepared by slicing it and preparing it separately rather than including it in the seasoning and mix it with meat and buckwheat sprout. The reason for this is that the sliced slices of meat than the chopped seasonings are included in the raw meat so that the raw meat is more neat and less tasty and chewy with the meat.

In addition, in the prior art, sliced into a pear, soaked in sugar water, dried, drained, bitter or sprinkled with sugar. If you cut the boat, the water comes out and will change brown over time. However, it is not preferable to put the sugar in the natural taste of the pear does not survive, and it is difficult to adjust the concentration of sugar, so that the components of the pear can be released by osmotic pressure. Therefore, in the present invention, after preparing all the buckwheat sprouts and other ingredients of the buckwheat sprouts to prepare the last and so that it can be mixed with the meat and seasoning for the sashimi immediately.

Next, the buckwheat sprout sashimi of the present invention includes a sauce. The sauce consists of 1 spoon of sugar, 1 spoon of sesame oil, 1 spoon of sesame seeds, 1 teaspoon pepper, 1 teaspoon salt and 1-2 teaspoons of soy sauce.

Conventional seasonings, unlike the present invention, tended not to include soy sauce. The meat was not blackened if the meat was seasoned with soy sauce. However, soy sauce is an essential food that is indispensable in our food culture. It has a rich organic acid, and the sodium benzoate contained in soy is used as an antimicrobial agent. It was also found to have an antioxidant effect by the action of amino acids (Map Gab Soon, Hong Sik Choi, 1986, Korean Society of Food Science and Technology, 18 (4); 313). Therefore, in the present invention, the seasoning can be made by adding 1 to 2 teaspoons of the meat for 180 to 210 g of the raw meat. If less than 1 teaspoon of the above antimicrobial and antioxidant effects are insignificant, and containing more than 2 teaspoons of the color of the meat may be darkened color may be reduced.

 The amount of sugar in the marinade is preferably contained 1 spoon per 180 ~ 210g of meat for meat, less than 1 spoon is less sweet, less umami and lighter than the meat, if more than 1 spoon The sweetness is too strong than the taste of meat, which can harm the taste of meat.

Sesame oil in the marinade is preferably contained 1 spoon per 180 ~ 210g meat meat. Sesame oil has traditionally been used in sashimi, and it has been reported to have a microbial inhibitory effect on the saturated fatty acids in seed (Beuchat, IR and Golden, DA 1993, Antimicrobials Occurring Naturally in Foods, Food Tech.Jan; 134 141). If the amount of sesame oil is less than 1 spoon, the savory taste may be reduced and the microbial inhibitory effect may be insignificant. If the amount of sesame oil is exceeded, the sesame oil taste may be excessive, and the meat may have a peculiar taste.

The sauce also includes 1 tablespoon of sesame seeds, 1 teaspoon of pepper and 1 teaspoon of salt. The sesame seeds are preferable as the sesame seeds. The amount of sesame seeds, pepper and salt is the amount of sugar and other sesame oil, such as 1 tablespoon of sesame oil, 1 to 2 teaspoons of soy sauce and the best combination of the taste does not harm the original taste of raw meat.

In addition, the seasoning may further include green onions, unflavored, pine nuts, red pepper paste, etc., the amount of use can be easily determined by those skilled in the art in accordance with the blending ratio of the other spices described above.

Seasoning sauce made of the buckwheat sprouts prepared as described above and the meat for sashimi, mixed with red sesame and rump, shredded red chilli pepper, seaweed powder, and garlic and pears, and prepared with the mixing ratio of the above condiments. You can mix it with buckwheat sprouts.

As a preferable example, in order to prepare a two-buckwheat sprouts sashimi, 60 to 70 g of the buckwheat sprouts in one bowl, 3 to 4 chungyang peppers or green peppers cut into pieces, 1 piece of laver made of the flour, sliced with Garlic 5 pages and 1/2 pear, 180 ~ 210g of chopped red beef or rump meat, sliced with the sequential top, then put into the seasoning can be prepared to mix.

In the above example, each of the prepared ingredients is sequentially put on the bottom of the buckwheat sprout and then touched later when the marinade is poured, and the sliced green pepper or green pepper, powdered seaweed, ground garlic, pear, etc. After putting on, the chopped red beef or rump meat of Korean beef sliced on top is put on the top so that the marinade first touches and burys enough red buckwheat meat or rump meat. The buckwheat sprout can reduce the crisp taste because the seasoning can be dyed breath. Therefore, it is preferable to minimize the time that the buckwheat sprout is soaked in the seasoning sauce, and it is preferable that the bottom of the buckwheat sprout is added, and the time to put the seasoning sauce in the material is not more than 1 minute.

When putting the marinade in the meat and tossing it with a disposable vinyl glove rather than bare hands to prevent the growth of microorganisms, it is preferable, if you immerse your hands in cold water and then quickly crushed can make a fresher sashimi.

[Example]

Hanwoo's rump was wiped with a paper towel to moisten the surface of the meat and wrapped in a wrap to set the temperature of the Kimchi refrigerator to -5 ℃ and then aged for 18 hours. 65 g of buckwheat sprouts, cut the roots and wash twice in cold water with 4 ~ 6 ℃ put ice, chop three Cheongyang peppers to a thickness of 3mm, simmered seaweed 1 to prepare laver powder, the aged Korean beef rump 195g was prepared by slicing to a thickness of 3 to 4 mm in the opposite direction as a result of the meat. Then add 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, 1 teaspoon of pepper, 1 teaspoon salt, and 2 teaspoons of soy sauce to make a sauce. Peeled 5 pages of garlic and sliced into 2mm thick thin slices were prepared to slice 3mm thick. Lastly, the pears were peeled, and half of them were dug up, and when they became half moon-shaped, they were sliced into 3 mm thinly and then sliced to 3 mm thick.

Then, put the prepared buckwheat sprout in one bowl, put the chopped red chilli pepper, the laver powder, the shredded garlic and the pear on top of the buckwheat sprout, and cut the red beef chops or rump of the Korean beef After placing sequentially, the seasoning sauce was poured and quickly mixed within 40 seconds to prepare the buckwheat sprout sashimi of the present invention.

Claims (4)

60 to 70 g of buckwheat sprouts washed in cold water at 4 ~ 8 ℃; 180-210 g of Korean black beef or rump meat, sliced and left aged at -5 to 0 ° C for 1-2 days; 3 to 4 sliced green peppers or green peppers; 1 powdered laver; 5 slices of garlic, sliced; 1/2 sliced pear; And Soba sashimi made with marinade containing 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, 1 teaspoon of black pepper, 1 teaspoon salt and 1-2 teaspoons of soy sauce. The method of claim 1, Cheongyang pepper or green pepper sliced with the above is sliced with a thickness of 2 ~ 4mm, Korean beef chops or rump is sliced with a thickness of 3 to 6 mm in the opposite direction as a result of the meat, The chopped garlic and chopped pears chopped buckwheat sprouts, characterized in that the sliced to 2 ~ 4mm thick. The method according to claim 1 or 2, Korean beef chops or chopped beef slices are sliced and wrapped with wraps and matured with water towels. The buckwheat sprout sashimi, characterized in that the weight ratio of the buckwheat sprout and the Korean beef buckwheat or rump meat is 1: 3. In order to manufacture a two-buckwheat sprout sashimi as per claim 1, 60 to 70 g of the buckwheat sprout in one bowl, 3 to 4 sliced green peppers or green peppers, 1 laver made of flour, 5 slices of garlic sliced and 1/2 sliced pear, Korean beef sliced After sequential 180 ~ 210g of red sesame or rump meat, put the seasoning sauce and tossed, The method of preparing buckwheat sprout sashimi, characterized in that the time to put the marinade does not exceed 1 minute.