KR101162532B1 - A cooking method for dogmeat - Google Patents
A cooking method for dogmeat Download PDFInfo
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- KR101162532B1 KR101162532B1 KR1020100120476A KR20100120476A KR101162532B1 KR 101162532 B1 KR101162532 B1 KR 101162532B1 KR 1020100120476 A KR1020100120476 A KR 1020100120476A KR 20100120476 A KR20100120476 A KR 20100120476A KR 101162532 B1 KR101162532 B1 KR 101162532B1
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- 238000010411 cooking Methods 0.000 title claims description 7
- 238000000034 method Methods 0.000 title claims description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 59
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 27
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 26
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 26
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 26
- 244000203593 Piper nigrum Species 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 5
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000004347 Perilla Nutrition 0.000 claims abstract description 5
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 5
- 210000004185 liver Anatomy 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 4
- 241000218206 Ranunculus Species 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 238000002791 soaking Methods 0.000 claims abstract 2
- 235000008935 nutritious Nutrition 0.000 claims description 9
- 244000294411 Mirabilis expansa Species 0.000 claims description 6
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 6
- 235000013536 miso Nutrition 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000019654 spicy taste Nutrition 0.000 abstract description 12
- 235000014347 soups Nutrition 0.000 abstract description 4
- 240000006108 Allium ampeloprasum Species 0.000 abstract description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000282472 Canis lupus familiaris Species 0.000 description 46
- 241000234282 Allium Species 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 230000007407 health benefit Effects 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 개고기를 이용한 매운맛 영양탕의 제조방법에 관한 것으로서, 좀더 상세하게는 개고기를 흐르는 물에 담가두어 개고기의 핏물을 제거한 후 가마솥에서 된장, 생강과 함께 끓는 물에 2~3시간 삶아 익혀 채반에 올려 놓고 식혀준 다음, 익혀진 개고기를 잘게 썰어 준비한 개고기 400g에 양파 120g, 된장 20g, 생강 30g, 배 80g을 믹서기에 갈아 준비된 간 양념과, 고추가루 16g, 간장 10g, 고추장 20g, 청주 7g, 참기름 20g, 후추가루 4g, 고추기름 20g 및 슬라이스 절단한 양파 120g, 당근 60g, 대파 60g를 불판에 함께 얹고, 들깨가루 24g, 홍고추 20g, 청양고추 20~50g 및 육수 0.5ℓ를 함께 부어 미나리, 깻잎, 팽이버섯과 함께 가열 조리하도록 조리하므로서 보통 한국 사람이 즐겨 먹는 개고기를 이용한 영양탕을 매운 입맛에 맞추어 조리하기 때문에 개고기의 잡 냄새와 맛을 잡아줌과 함께 매운맛을 즐기는 남녀노소 누구나 즐기도록 하므로 영양탕이 주는 건강의 유익을 널리 제공할 수 있도록 하는데 그 특징이 있다.The present invention relates to a method for producing a spicy nutrient soup using dog meat, and more specifically, soaking the dog meat in running water to remove the blood of the dog meat, cooked in boiling water with soybean paste and ginger in a cauldron for 2 to 3 hours Put it on cool, and then chop the cooked dog meat into 400g of dog meat, onion 120g, soybean paste 20g, ginger 30g, and pear 80g in a blender, seasoning with liver, red pepper powder 16g, soy sauce 10g, red pepper paste 20g, sake 7g, sesame oil 20g, black pepper powder 4g, red pepper oil 20g, sliced onion 120g, carrot 60g, leek 60g together on the grill, and 24g perilla powder, 20g red pepper, 20-50g cheongyang pepper, and 0.5ℓ of broth, together with buttercup, sesame leaf, It is cooked together with the top mushrooms and cooked to suit the spicy taste. So grab all ages to enjoy the enjoy the spicy taste with a zoom feature for those men and women have to offer the benefits of health, which is widely youngyangtang.
Description
본 발명은 보통 한국 사람이 즐겨 먹는 개고기를 이용한 영양탕을 매운 입맛에 맞추어 조리하므로 개고기의 잡 냄새와 맛을 잡아줌과 함께 매운맛을 즐기는 남녀노소 누구나 즐기도록 하므로 영양탕이 주는 건강의 유익을 널리 제공할 수 있도록 하는 매운맛 영양탕의 제조방법에 관한 것이다.The present invention is usually cooked according to the spicy taste of dogs Koreans enjoy eating dog meat so that the smell and taste of the dog meat and enjoy the spicy taste for all ages, so that everyone enjoys the benefits of nutrition gives a wide range of health benefits It relates to a method for producing a spicy nutritious soup.
일반적으로 한국 사람이 즐겨 먹는 영양식으로 삼계탕, 오리탕, 추어탕, 개고기를 이용한 영양탕 등이 있다.In general, Koreans enjoy eating nutrition such as Samgyetang, duck bath, chueotang, and dog meat.
특히, 개고기는 동의 보감에서 성(性)이 온(溫)하고 미(味)는 산(酸)하고 무독(無毒)하다고 기재되어 있고, 오장(五臟)을 편안하게 하고 혈맥을 조절하고 장과 위를 튼튼하게 하여 기력을 증진시키고 양기를 도와 준다고 알려져 있다.In particular, dog meat is described as having sex in warmth and beauty in acid and non-toxic, and makes five intestines comfortable, regulates blood vessels and intestines. It is known to strengthen the stomach to promote energy and help nourishment.
이러한 개고기는 예로부터 몸이 허약해서 생긴 결핵이나 호흡기 질환에 좋다고 알려져 있으며, 특히 눈앞이 아찔할 때나, 귀에서 소리가 나고 피로할 때, 식은 땀이 날때, 비장과 위장이 냉하고 무력할 때 좋고, 여성의 경우에 피부 미용에 좋고 젖을 잘나게 하는 등의 효능이 있다.These dog meats are known to be good for tuberculosis and respiratory diseases caused by weakness of the body, especially when they are dizzy in front of your eyes, when you hear noise and fatigue in your ears, when you have a cold sweat, when your spleen and stomach are cold and helpless, In the case of women, it is good for skin beauty and good breast milk.
또한, 개고기는 소화력이 뛰어나 아미노산 성분과 비타민(A,B), 지방질이 풍부하고 특수 아미노산이 많아 체력보강에 도움이 되는 반면, 돼지고기나 소고기, 닭고기 등에 비해 열량과 지방의 함량이 적으며, 몸에 좋은 불포화지방산의 비율이 다른 고기에 비해 상대적으로 높기 때문에 콜레스테롤 걱정을 덜해도 되므로 비만 인구가 급증하는 요즘 더욱 권장되고 있는 것이다.In addition, dog meat is excellent in digestion, rich in amino acids, vitamins (A, B) and fats, and rich in special amino acids, which helps strengthen physical strength, while having less calories and fat than pork, beef, and chicken. The proportion of healthy unsaturated fatty acids that are good for the body is relatively high compared to other meat, so you do not have to worry about cholesterol.
이와 같은 개고기는 여러 가지 조리법이 있는데, 주로 개고기를 삶아 고기를 먹는 수육, 개고기를 갖은 양념과 함께 끓여 먹는 전골이나 탕(이를 총칭하여 영양탕이라 함) 형태로 조리하고 있다.Such dog meat has a variety of recipes, mainly boiled dog meat to eat meat, and cooked in the form of hot pot or hot water (collectively referred to as nutritious soup) boiled with seasonings with dog meat.
그러나 이러한 개고기는 몸체 좋은 건강 식품임에도 불구하고 개고기의 냄새나 입맛이 맞지 않아 쉽게 취식하지 못하는 사람들이 많이 있었다.However, although these dog meats are good health foods, there were many people who could not eat easily because the dog meat did not match the smell or taste.
본 발명은 상기한 종래 개고기를 이용한 식품중에서 영양탕의 제조 방법을 개선하되, 보통 한국 사람이 즐겨 먹는 매운 입맛에 맞추어 조리하므로 개고기의 잡 냄새와 맛을 잡아줌과 함께 매운맛을 즐기는 남녀노소 누구나 즐기도록 하므로 영양탕이 주는 건강의 유익을 널리 제공할 수 있도록 하는데 그 목적이 있다.The present invention improves the manufacturing method of nutritious sugar in the food using the conventional dog meat, but cooked according to the spicy taste that Koreans usually enjoy, so as to enjoy the spicy smell and taste of dog meat so that everyone enjoys a spicy taste Therefore, the aim of the nutrition to provide a wide range of health benefits.
이러한 본 발명은 개고기를 흐르는 물에 담가두어 개고기의 핏물을 제거하는 1단계과정과; 상기 핏물이 제거된 개고기를 가마솥에서 된장, 생강과 함께 끓는 물에 2~3시간 삶아 익힌 후, 익혀진 개고기를 건져내에 채반에 올려 놓고 식혀주는 2단계과정과; 상기 2단계에서 익혀진 개고기를 잘게 썰어 준비한 개고기 400g에 양파 120g, 된장 20g, 생강 30g, 배 80g을 믹서기에 갈아 준비된 간 양념과, 고추가루 16g, 간장 10g, 고추장 20g, 청주 7g, 참기름 20g, 후추가루 4g, 고추기름 20g 및 슬라이스 절단한 양파 120g, 당근 60g, 대파 60g를 불판에 함께 얹고, 들깨가루 24g, 홍고추 20g, 청양고추 20~50g 및 육수 0.5ℓ를 함께 부어 미나리, 깻잎, 팽이버섯과 함께 가열 조리하는 3단계로 조리함에 그 특징이 있다.The present invention comprises a one-step process of removing the blood of the dog meat by immersing the dog meat in running water; After the blood is removed from the dog meat boiled in boiling water with soybean paste, ginger in a cauldron for 2 to 3 hours, the cooked dog meat is placed in a tray to cool the cooked two steps; Prepared by grinding the dog meat cooked in the second step finely prepared 400g dog meat onion 120g, miso 20g, ginger 30g, pear 80g in a blender, liver seasoning and red pepper powder 16g, soy sauce 10g, red pepper paste 20g, sake 7g, sesame oil 20g, 4g black pepper, 20g red pepper oil, 120g sliced onion, 60g carrot, 60g green onion, put together on fire plate, 24g perilla powder, 20g red pepper, 20-50g cheongyang pepper, and 0.5ℓ of broth, buttercup, sesame leaf, enoki mushroom It is characterized by the cooking in three steps of heating cooking together with.
이러한 본 발명은 개고기를 이용한 영양탕의 제조 방법을 제공하되, 보통 한국 사람이 즐겨 먹는 매운 입맛에 맞추어 조리하므로 개고기의 잡 냄새와 맛을 잡아줌과 함께 매운맛을 즐기는 남녀노소 누구나 즐기도록 하므로 영양탕이 주는 건강의 유익을 널리 제공할 수 있도록 하는 것이다.The present invention provides a method of manufacturing nutritious tang using dog meat, but cooked according to the spicy taste that Koreans usually enjoy, so they enjoy the spicy smell and taste of dog meat and enjoy the spicy taste for all ages. It is to provide a wide range of health benefits.
이하, 상기한 본 발명의 영양탕 제조방법에 대해 구체적으로 살펴보기로 한다.Hereinafter, a description will now be made in detail to the nutrition method of the present invention described above.
먼저, 개고기를 흐르는 물에 담가두어 개고기의 핏물을 제거하는 1단계과정과,First, the first step of removing the blood of the dog meat by immersing the dog meat in running water,
상기 핏물이 제거된 개고기를 가마솥에서 된장, 생강과 함께 끓는 물에 2~3시간 삶아 익힌 후, 익혀진 개고기를 건져내에 채반에 올려 놓고 식혀주는 2단계과정과,After the blood is removed, the dog meat is boiled in boiling water with soybean paste and ginger in a cauldron for 2 to 3 hours, and then the cooked dog meat is placed in a rice tray and cooled, and
상기 2단계에서 익혀진 개고기를 잘게 썰어 준비한 개고기 400g에 양파 120g, 된장 20g, 생강 30g, 배 80g을 믹서기에 갈아 준비된 간 양념과, 고추가루 16g, 간장 10g, 고추장 20g, 청주 7g, 참기름 20g, 후추가루 4g, 고추기름 20g 및 슬라이스 절단한 양파 120g, 당근 60g, 대파 60g를 불판에 함께 얹고, 들깨가루 24g, 홍고추 20g, 청양고추 20~50g 및 육수 0.5ℓ를 함께 부어 미나리, 깻잎, 팽이버섯과 함께 가열 조리하는 3단계로 조리하는 것이다.Prepared by grinding the dog meat cooked in the second step finely prepared 400g dog meat onion 120g, miso 20g, ginger 30g, pear 80g in a blender, liver seasoning and red pepper powder 16g, soy sauce 10g, red pepper paste 20g, sake 7g, sesame oil 20g, 4g black pepper, 20g red pepper oil, 120g sliced onion, 60g carrot, 60g green onion, put together on fire plate, 24g perilla powder, 20g red pepper, 20-50g cheongyang pepper, and 0.5ℓ of broth, buttercup, sesame leaf, enoki mushroom Cooking with heat is to cook in three steps.
상기 1단계에서 개고기를 물에 담가두어 핏물을 제거하므로 개고기의 잡냄새를 1차적으로 제거함과 함께 핏물 등을 세척하여 제거하게 된다.In the first step, the dog meat is soaked in water to remove the blood, thereby removing the odor of the dog meat and washing the blood and the like.
상기 2단계에서 개고기를 된장, 생강과 함께 끓는 물에 삶아 주므로 개고기의 잡 냄새를 다시 된장, 생각으로 잡아주되, 끊는 물에 2~3시간 삶아 익혀주므로 개고기 내,외부를 적절히 익혀주도록 한다.In the second step, the dog meat is boiled in boiling water with miso and ginger, so the smell of dog meat is re-soaked with miso, thought, but boiled for 2 to 3 hours in boiling water so that the dog meat is cooked properly.
이때, 상기 개고기는 가마솥에 끓여준다.At this time, the dog meat is boiled in a cauldron.
특히 상기 개고기는 너무 삶아 주게 되면 개고기가 3단계 조리전에 너무 물러 지기 때문에 개고기의 내,외부가 적절하게 익혀질 수 있는 2~3시간 정도 삶아 주는 것이 바람직하다.In particular, when the dog meat is boiled too much, it is preferable to boil the dog meat for about 2 to 3 hours so that the inside and outside of the dog meat can be properly cooked because the dog meat is too low before cooking.
그리고 3단계에서 익혀진 개고기를 잘게 썰어 준비한 개고기는 각종 양념과 함께 불판에서 조리하게 되는 것이다.And the dog meat prepared in step 3 is prepared by chopping the dog meat is cooked in a fire plate with various seasonings.
이때 상기 개고기 400g에 양파 120g, 된장 20g, 생강 30g, 배 80g을 믹서기에 갈아 준비된 간 양념과 그 밖에 각종 양념, 고추가루 16g, 간장 10g, 고추장 20g, 청주 7g, 참기름 20g, 후추가루 4g, 고추기름 20g 및 슬라이스 절단한 양파 120g, 당근 60g, 대파 60g 및 들깨가루 24g, 홍고추 20g, 청양고추 20~50g을 육수 0.5ℓ와 함께 넣어 조리하므로 양념이 개고기 및 국물에 고르게 흡수되어 각종 잡 냄새를 잡아주면서 깊은 맛을 내도록 하는 것이다.At this time, 400g of dog meat, onion 120g, miso 20g, ginger 30g, pear 80g prepared in a blender, liver seasoning and other spices, red pepper powder 16g, soy sauce 10g, red pepper paste 20g, sake 7g, sesame oil 20g, black pepper 4g, pepper 20g oil, 120g sliced onion, 60g carrot, 60g leek and 24g perilla powder, 24g red pepper, 20g 50g cheongyang pepper with 0.5ℓ of broth, cooked with seasoning evenly absorbed into dog meat and broth Give it a deep taste.
특히 본 발명에서는 육수의 양을 보통 영양탕 보다 적게 잡아주므로 각종 양념, 그중에서도 고추가루, 고추장, 후추가루, 고추기름 및 홍고추, 청양 고추 등에의한 매운맛이 개고기와 더욱 조화롭게 조리하게 되는 것이다.In particular, in the present invention, because the amount of gravy is less than the usual nutritious soup, spicy flavors such as various seasonings, especially red pepper powder, red pepper paste, black pepper, red pepper oil and red pepper, Cheongyang pepper, etc. will be cooked more harmoniously with dog meat.
그리고 상기 매운맛에서 청양고추는 취식자의 기호에 따라 20~50g을 선택적으로 넣어 매운맛을 조절하도록 하되, 청양고추를 너무 많이 넣게 되면 개고기나 다른 양념 맛의 조화를 이루지 못함은 물론 너무 매운맛에 의해 속쓰림 등의 여러 어려움을 줄 수 있으므로 개고기 및 나머지 양념과 조화를 이룰수 있는 범위 내에서 조리하도록 함이 바람직하다.And in the spicy taste Cheongyang pepper to adjust the spicy taste by selectively put 20 ~ 50g according to the taste of the eater, but if you put too much Cheongyang pepper does not harmonize the taste of dog meat or other condiments, of course, heartburn such as too spicy Because it can give a variety of difficulties, it is desirable to cook within the range that can be harmonized with dog meat and the rest of the seasoning.
이러한 본 발명의 영양탕은 보통의 개고기를 이용한 영양탕과 달리 각종 양념과 함께 고추가루, 고추장, 후추가루, 고추기름 및 홍고추, 청양 고추를 추가하는 조리 방법에 의해 영양탕에 매운맛을 부여하므로서 개고기의 잡 냄새와 맛을 잡아줌과 동시에 매운 입맛을 즐기는 남녀노소 누구나 즐기도록 하므로 영양탕이 주는 건강의 유익을 널리 제공할 수 있도록 하는 것이다.
The nutritious tang of the present invention, unlike the nutritious tang using dog meat, gives a spicy taste to the nutritious sugar by the cooking method of adding red pepper powder, red pepper paste, black pepper, red pepper oil, red chilli pepper and cheongyang pepper with various spices. And to enjoy the taste and at the same time enjoy a spicy taste, so that everyone can enjoy the health benefits of nutrition baths.
Claims (1)
개고기를 흐르는 물에 담가두어 개고기의 핏물을 제거하는 1단계과정과,
상기 핏물이 제거된 개고기를 가마솥에서 된장, 생강과 함께 끓는 물에 2~3시간 삶아 익힌 후, 익혀진 개고기를 건져내에 채반에 올려 놓고 식혀주는 2단계과정과,
상기 2단계에서 익혀진 개고기를 잘게 썰어 준비한 개고기 400g에 양파 120g, 된장 20g, 생강 30g, 배 80g을 믹서기에 갈아 준비된 간 양념과, 고추가루 16g, 간장 10g, 고추장 20g, 청주 7g, 참기름 20g, 후추가루 4g, 고추기름 20g 및 슬라이스 절단한 양파 120g, 당근 60g, 대파 60g를 불판에 함께 얹고, 들깨가루 24g, 홍고추 20g, 청양고추 20~50g 및 육수 0.5ℓ를 함께 부어 미나리, 깻잎, 팽이버섯과 함께 가열 조리하는 3단계로 행하는 것을 특징으로 하는 매운맛 영양탕의 제조방법.In the manufacturing method of nutrition sugar using dog meat,
Soaking dog meat in running water to remove blood from dog meat,
After the blood is removed, the dog meat is boiled in boiling water with soybean paste and ginger in a cauldron for 2 to 3 hours, and then the cooked dog meat is placed in a rice tray and cooled, and
Prepared by grinding the dog meat cooked in the second step finely prepared 400g dog meat onion 120g, miso 20g, ginger 30g, pear 80g in a blender, liver seasoning and red pepper powder 16g, soy sauce 10g, red pepper paste 20g, sake 7g, sesame oil 20g, 4g black pepper, 20g red pepper oil, 120g sliced onion, 60g carrot, 60g green onion, put together on fire plate, 24g perilla powder, 20g red pepper, 20-50g cheongyang pepper, and 0.5ℓ of broth, buttercup, sesame leaf, enoki mushroom Method of producing a spicy nutritious tang characterized in that the three steps of heating and cooking together.
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