KR101193443B1 - Processing Method of Boiled Pork Slices Using Gombo-Baechu and This Fermentated Solution - Google Patents

Abstract

The present invention relates to a method of manufacturing bosamus for bark using cabbage cabbage, more specifically 1 part by weight of dried Morel cabbage leaves (hay), onion 10 to 50 parts by weight, leek 3 to 8 parts by weight, whole pepper 0.05 ~ 0.3 parts by weight and 2-5 parts by weight of ginger in a steamer, put 100-300 parts by weight of pork on top of it, again 1 part by weight of the leaves of gochujang (hay), 10-50 parts by weight of onions, 3 ~ leeks Putting 8 parts by weight, 0.05 to 0.3 parts by weight of whole pepper and 2 to 5 parts by weight of ginger; And it relates to a method for producing a beef flesh for bosam cabbage using more than a step of steaming the ingredients for a sufficient time. The meat prepared by the method of the present invention contains the nutritious ingredients of the bark cabbage with excellent pharmacological activity while relieving the peculiar aroma and bitter taste of the bark cabbage, and also allows for a lighter and moist taste with less nutritional loss of pork. By increasing it can be used as bosses and the like.

Morel cabbage, fermented broth, broth, Bossam

Description

Processing Method of Boiled Pork Slices Using Gombo-Baechu and This Fermentated Solution}

The present invention relates to a method for producing bosons using bovine cabbage, more specifically, boson cabbage using dried bovine cabbage leaves (hay), onion, leek, whole pepper, ginger, and pork cabbage It relates to a manufacturing method of.

Morel cabbage is a nickname for Salvia plebieia , and it is also called 'mundi cabbage' or 'ugly cabbage' in some regions. Salvia plebieia is an annual or biennial herb belonging to the labiatae , which grows on the streams and roadsides of Korea, but recently harvests seeds. Morel cabbage is named after its embossing on leaves, and there are many names in Chinese characters such as Cheongwacho, Seolcho, Mamacho, and Yagachae. It is characterized by its unique scent, such as Western herb, and is used by folks to eat herbs as young leaves and to use cough and relieve herbs as a mature plant. Morel cabbage is a high medicinal value plant with high saponin content in roots and leaves. The leaves of Morel cabbage are oval, 2 to 6 ㎝ in length, 8 to 25 ㎜ in width, grow and crawl, and many stems grow to 30 to 50 ㎝ in June, and small purple flowers bloom on each stem. Seeds of black color are formed, and the size is smaller than that of millet.

China's Gangseo Minchocho Drugstore (江西 民間 草藥 驗方) says about the root of Gompa cabbage, "The taste is very bitter, the nature is cool and not poisonous. It cools blood, circulates well, and reduces swelling." I treat the bleeding, nasal bleeding, bruising, bruises, back pain, bleeding, and cervix alone, or it promotes blood circulation, removes heat stroke from the blood, removes swelling and stops hemorrhage and nasal bleeding. ”

The main components of Morel cabbage include flavonoids, phenolic substances, essential oils, saponins, cardiac glycosides, unsaturated sterols, and antimicrobial and antioxidant activities, and nitrite scavenging activity. Other diarrhea, cough, sputum, asthma, It is known to be effective in dermatitis, boils, swelling, eczema, itching, bruises, toothache, sore throat, acute tonsillitis.

As described above, the more than the pharmacological cabbage has a very pharmacological effect, but because of the unique aroma and taste of the cabbage cabbage has been used very limited as a food material. In other words, early spring harvested raw vinegar and fermented in sugar to drink or dry the morel cabbage to the extent that water is used as a substitute for drinking water.

Accordingly, the inventors of the present invention, while devising a plan for increasing the utilization of the bear baechu cabbage with excellent physiological activity, manufacturing pork pork meat using the bear baechu cabbage, which alleviated the peculiar aroma and bitter taste of bom bok bok, The present invention was completed by utilizing.

It is an object of the present invention to provide a method for producing bosaengsu for beef using the bokcho cabbage with a mild aroma and bitter taste peculiar.

In order to solve the above problems, the present invention is ⅰ) 1 part by weight of dried Morel cabbage leaves (hay), 10 to 50 parts by weight of onion, 3 to 8 parts by weight of leek, 0.05 to 0.3 parts by weight of whole pepper and 2 to 5 weight of ginger Put it in a steamer and lay it, put 100 to 300 parts by weight of pork on top of it, and again, 1 part by weight of leaves of beetroot cabbage (hay), 10 to 50 parts by weight of onions, 3 to 8 parts by weight of green onions, 0.05 to 0.3 parts by weight of pepper Putting 2 to 5 parts by weight of the ginger and ginger; And ii) steaming the ingredients for a sufficient time. In the present invention, the reference parts by weight based on 1 part by weight of Morel leaves (hay).

Hereinafter, the present invention will be described in more detail.

In the method of manufacturing bosamus meat using the morel cabbage of the present invention, the material of step iii) is 1 part by weight of leaves (herb), 1 part by weight of onion, 25 parts by weight of onion, 5 parts by weight of leek, 0.1 parts by weight of whole pepper, ginger It is preferably 3 parts by weight and 200 parts by weight of pork.

In addition, in the manufacturing method of Bossam beef using the morel cabbage of the present invention, after the step ii) it is preferable to further include a step of cooking to 50 parts by weight soy sauce or red pepper sauce, wherein the soy sauce More preferably, it is made of soy sauce, Morel cabbage fermentation broth, water, syrup, apple, onion, ginger, and garlic, more preferably, 2 soy sauce cutlery, more than 1 tablespoon fermentation broth fermentation broth, water 200 g, starch syrup, 10 g apple, 10 g onion Most preferably, 10 g of ginger and 10 g of garlic. In addition, the red pepper paste sauce is apple, onion, garlic, apple sauce consisting of apple cider vinegar, red pepper paste, soy sauce, Morel cabbage fermentation broth, red pepper powder, chopped ginger, starch syrup, broth and honey, more preferably, red pepper paste 1 spoon, soy sauce 2 Cutlery, 1 spoon of Morel cabbage fermentation broth, 1/2 spoon of red pepper powder, 2 g of chopped ginger, 1 spoon of starch syrup, apple sauce (50 g of apples, 50 g of onions, 1 garlic, 2 to 3 apple cider vinegar), 100 ml of broth Most preferably, it is prepared at a rate of 10 ml of honey.

When explaining the manufacturing process of the bark cabbage meat of the present invention divided into each step as follows.

1) Steaming Morel Cabbage and Pork

First, put dried vegetables, such as leaves of boiled cabbage in a steamer to get pork on it, and then put vegetables such as leaves of morel. Steam them for about 1 hour to 1 hour 30 minutes.

At this time, the bark cabbage that is used when steaming meat is preferably harvested and dried (hay) in early spring. The use of morel cabbage can eliminate the smell and smell of pork, and the active ingredients of morel will be soaked in pork.

The conventional method of preparing the meat has the advantage of reducing the time to cook the meat by boiling the pork lump in water in general, there is a problem that the water-soluble nutrients of pork in the water is eluted to cause loss of nutrients. On the other hand, steaming pork as in the present invention takes some time, but can minimize the loss of nutrients while reducing the oil, thereby producing a lighter, more moist meat.

2) cooking the meat in the sauce

Boil the pork boiled in the above step in soy sauce or red pepper paste sauce. Soy sauce is prepared by mixing soy sauce, Morel cabbage fermentation broth, water, starch syrup, apples, onions, ginger, and garlic. Slice apples, onions, ginger, and garlic into pieces and remove them after mixing is complete. Gochujang sauce is prepared by mixing red pepper paste, soy sauce, fermented red pepper cabbage, red pepper powder, chopped ginger, syrup, apple sauce (consisting of apple, onion, garlic and apple vinegar), broth and honey for a sufficient time. At this time, the fermented soy cabbage used in soy sauce and red pepper sauce is fermented soybean cabbage with sugar.

As such, the meat of the present invention can be produced in three ways. It is possible to prepare three kinds of meats, one which is not cooked in seasoning, one which is boiled in soy sauce, or one which is boiled in red pepper paste sauce.

As described above, Bossam meat using the bark cabbage prepared by the method of the present invention, while containing the nutritional component of the bark cabbage with excellent pharmacological activity, alleviate the aroma and bitter taste peculiar to the bark cabbage, and also less nutritional loss of pork It can be widely used as bossam by increasing palatability to enable a lighter and moist taste while being used.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

<Example 1> Preparation of Bossam meat using Morel cabbage 1

Bosam Bom cabbage suyuk used for four adults was prepared. First, the amount of material used for caring is as follows. 1.2 kg of pork (pork belly), 15 g of morel leaves (hay), 360 g (on one) onions, 70 g onions, 15 g peppers, 50 g ginger and 4 l water.

First, 7.5 g of onion leaves (hay) corresponding to half of the amount of the prepared data in a steamer, onion 180 g, leek 35 g, pepper black 8 g, 25 g of ginger was prepared and laid in a steamer. Then, 1.2 kg of the prepared pork was cut into pieces, and the remaining portions of Morel cabbage leaves and other spices were placed on the meat. Initially, they steamed for 40-50 minutes on a strong fire, then reduced the fire and steamed on medium heat for 40-50 minutes.

<Example 2> Preparation of Bossam noodle using Morel cabbage 2

The meat cooked in a separate sauce was prepared in the sauce prepared in the above-mentioned raw meat. To this end, soy sauce and red pepper sauce were prepared separately.

<2-1> Preparation of meat stewed in soy sauce

The soy sauce was mixed with 2 spoons of soy sauce, 1 spoon of persimmon cabbage fermentation broth, 200 g of water, 1 spoon of starch syrup, 10 g of apples, 10 g of onions, 10 g of ginger, and 10 g of garlic for a sufficient time. At this time, apples, onions, ginger, garlic sliced into pieces, after mixing is complete, removed to remove.

Boiled meat was boiled in the soy sauce for 15-20 minutes, and then the meat was sliced and placed in a bowl.

<2-2> Preparation of braised meat stewed in gochujang sauce

Kochujang sauce consists of 1 spoon of red pepper paste, 2 spoons of soy sauce, 1 spoon of fermented red pepper cabbage, 1/2 spoon of red pepper powder, 2 chopped ginger, 1 spoon of starch syrup, apple sauce (50 g of apples, 50 g of onions, 1 garlic, 2 apple cider vinegar) 3 spoons), 100 ml of broth and 10 ml of honey were mixed for a sufficient time.

Boiled meat was boiled in the red pepper paste sauce for 15-20 minutes, and then the meat was sliced and placed in a bowl.

The fermented soy cabbage fermentation broth used in the soy sauce and red pepper sauce is washed well with water, drained, mixed with 800 g of sugar in 1 kg of boiled cabbage and placed in a container, covered with 200 g of sugar, and then sealed and cooled. After 2-3 months after the storage of the bulgogi chopped to remove the bokbobae, prepared by sealing the stock solution well until the desired taste in a cool place.

Reference Example

Reference Example 1

The flesh was prepared in the same manner as in Example 1. However, only the Morel cabbage component of the material was excluded.

Reference Example 2

The fish meat was prepared from the same ingredients as in Example 1 above. However, the meat was cooked for 30 minutes by boiling pork chunks in water as in the prior art during the production of the meat.

<Experimental Example 1>

Sensory evaluation was performed on the preference of fish, etc. prepared in the above Examples and Reference Examples. To this end, the meat was wrapped in lettuce, cabbage, kimchi and wrapped with tasting. At this time, the ssamjang was used as a commercially available ssamjang. The inspectors selected 30 general publics who were recognized for their interest in the experiment and their suitability as the inspectors, explaining the purpose of the experiment and conducting the necessary training. The evaluation items were bitter taste, aroma, fishy fish and gun symbol, and the better the score, the higher the score. The results are shown in Tables 1 to 3 below as average values of the scores evaluated by 30 people.

Sensory Evaluation of Lettuce Wraps division bitter incense Smell of meat and smell Gun symbol Example 1 6.1 6.0 6.3 6.2 Example 2-1 6.5 6.3 6.7 6.6 Example 2-2 6.6 6.3 6.8 6.7 Reference Example 1 6.6 6.1 4.7 5.4 Reference Example 2 6.0 5.5 5.5 5.6

Sensory Evaluation of Chinese Cabbage division bitter incense Fishy and Odor of Meat Gun symbol Example 1 6.0 5.9 6.3 6.1 Example 2-1 6.5 6.4 6.6 6.5 Example 2-2 6.4 6.2 6.6 6.5 Reference Example 1 6.5 6.0 4.4 5.2 Reference Example 2 6.1 5.6 5.4 5.7

Sensory Evaluation of Kimchi Ssam division bitter incense Fishy and Odor of Meat Gun symbol Example 1 6.2 6.0 6.1 6.1 Example 2-1 6.7 6.4 6.5 6.6 Example 2-2 6.8 6.2 6.8 6.6 Reference Example 1 6.6 6.1 4.5 5.3 Reference Example 2 6.2 5.6 5.2 5.6

As shown in Table 1 to Table 3, it can be seen that the results of sensory evaluation as a whole in the case of the flesh of Examples 1 to 2-2 than the reference example. As a result, the bark cabbage, which has many physiological activities but has been subjected to many limitations due to its peculiar aroma and bitter taste, can be said to show the possibility of being popularly available by increasing its palatability.

<Experimental Example 2>

The degree of vitamin C, crude fiber and irradiated pont components among the various nutrients contained in the meat prepared in the above Examples and Reference Examples was investigated. The results are shown in Table 4 below.

division Vitamin C (mg / 100 g) Crude fiber (mg / 100 g) Investigation-ponin (mg / 100 g) Example 1 16.2 2.27 ± 0.08 2.1 Example 2-1 16.0 2.24 ± 0.11 1.9 Example 2-2 15.9 2.25 ± 0.12 1.9 Reference Example 1 7.3 0.27 ± 0.06 0.1 Reference Example 2 12.5 1.66 ± 0.07 0.9

As shown in Table 4, in the case of the flesh of Examples 1 to 2-2 it can be seen that the content of the main nutritional component as a whole than the reference example.

Claims (4)

delete Ⅰ) 1 part by weight of dried Morel Cabbage leaves (hay), 25 parts by weight of onions, 5 parts by weight of leeks, 0.1 parts by weight of whole peppercorns and 3 parts by weight of ginger in a steamer, and put 200 parts by weight of pork on it. Placing 1 part by weight of the leaves of Morel cabbage (hay), 25 parts by weight of onion, 5 parts by weight of leek, 0.1 parts by weight of whole pepper and 3 parts by weight of ginger; And Ii) steaming the ingredients for a sufficient time. Ⅰ) 1 part by weight of dried Morel Cabbage leaves (hay), 10 to 50 parts by weight of onions, 3 to 8 parts by weight of leeks, 0.05 to 0.3 parts by weight of whole peppercorns and 2 to 5 parts by weight of ginger in a steamer Put 100 to 300 parts by weight, and on top of that, 1 part by weight of morel leaves (hay), 10 to 50 parts by weight of onion, 3 to 8 parts by weight of leek, 0.05 to 0.3 parts by weight of pepper and 2 to 5 parts by weight of ginger step; And Ii) steaming the ingredients for a sufficient time; After the step ii), the meat is additionally cooked in 50 parts by weight of soy sauce. 10 g and 10 g of garlic, characterized in that the manufacturing method of Bossam meat using bokcho cabbage, characterized in that the production of. Ⅰ) 1 part by weight of dried Morel Cabbage leaves (hay), 10 to 50 parts by weight of onions, 3 to 8 parts by weight of leeks, 0.05 to 0.3 parts by weight of whole peppercorns and 2 to 5 parts by weight of ginger in a steamer Put 100 to 300 parts by weight, and on top of that, 1 part by weight of morel leaves (hay), 10 to 50 parts by weight of onion, 3 to 8 parts by weight of leek, 0.05 to 0.3 parts by weight of pepper and 2 to 5 parts by weight of ginger step; And Ii) steaming the ingredients for a sufficient time; After the step ii), the fish meat is cooked additionally in 50 parts by weight of gochujang sauce. Cutlery, apple sauce (50 g apples, 50 g onions, 1 garlic, 2-3 apple cider vinegar), 100 ml of broth and 10 ml of honey for the production of Bossam meat using bom cabbage Way.