KR101220828B1 - Recipe for a boiled and barbecued meat using edible red clay water - Google Patents

Abstract

PURPOSE: A manufacturing method of barbecue is provided to remove unpleasant smell of fat by boiling meat using yellow soil water and ripening the meat in peach or wild grape wine. CONSTITUTION: A manufacturing method of barbecue comprises the following steps: Dip meat in first yellow soil water for 3-4 hours, and rinse off the meat with second yellow soil water. Add herbal medicines to 100wt% of third yellow soil water, and heat and extract the mixture at 90-100 deg. C for 1-2 hours. Add 100-200wt% of herbal medicine extract and other ingredients comprising 5-10wt%, 3-5wt% of ginger, 30-50wt% of radish, 3-5wt% of onion, 1-2wt% of black pepper, 0.5-1wt% of laurel tree leaf, and 1-2wt% of salt to 100wt% of the meat, and heat and boil the mixture for 50-60 minutes starting from when the mixture boils up. Remove fat on the surface of the meat, and age the meat in peach or wild grape wine for 5-24 hours. Remove fat by roasting or smoking the aged meat. A manufacturing method of the peach or wild grape wine comprises the following steps. Make fruit paste by crushing or grinding peach or wild grape without seeds. Heat the paste at 80-95 deg. C for 0.5-1 hour and cool the paste up to 20-30 deg. C before adding sugar and citric acid to make the paste in 25 brix of sugar content and 7ppt of acidity. Add 100mg of wine yeast to 1kg of processed fruit paste, and firstly ferment the mixture at 20-30 deg. C for 5 days. Add 5-10wt% of sugar to the first fermented product, and secondly ferment the mixture at 20-30 deg. C until the alcohol degree becomes 13-15. Clarify the fermented product. The herbal medicine comprises 5-10wt% of rrowroot, 5-10wt% of Korean angelica, 5-10wt% of milk vetch root, 5-10wt% of turmeric, 5-10wt% of Chinese matrimony vine, and 5-10wt% of cnidium. The meat is selected from a group comprising beef, pork, duck, and chicken. The wine yeast is Saccharomyces cerevisiae or Saccharomyces bayanus. [Reference numerals] (AA) First step of removing blood and supply minerals by dipping meat in ocher water; (BB) Second step of extracting by adding root of an arrowroot, Korean angelica, milk vetch root, turmeric, Chinese matrimony, vine, and cnidium in the ocher water; (CC) Third step of boiling by adding the meat from the first step and seasonings in the herbal medicine extract from the second step; (DD) Fourth step of aging by adding the boiled meat in a peach or wild grape wine; (EE) Fifth step of roasting or smoking the matured meat

Description

Recipe for a boiled and barbecued meat using edible red clay water}

The present invention relates to a method of producing a barbecue barbecue using Jijangsu.

In general, suyuk is made by putting beef or pork in water and then boiling it with onions, leeks, peppers, ginger, etc. to make suyuk. have. However, it is difficult to completely remove the smell.

Among them, conventionally, a variety of herbs, miso, coffee, etc. is added to prepare the meat, or the method of putting the dried chaga mushroom with the other medicinal herbs in the boiled water of pork (Korea Patent No. 10-0701859) (10-0846129) and the like, including a mushroom extract juice in the boiled water (10-0846129) is a method for removing mushrooms with a variety of herbs and the like is known in the prior art.

On the other hand, meat (肉) meat is a lot of oil because it is often baked or smoked in the oven to reduce the sense of taste produced by barbecue. However, in the case of barbecue, the meat is generally thick and smoked because of the cooking method such as smoke, the outside has a strong wood aroma, but the seasoning inside does not bleed the meat as a whole, so the smell of fruits, vegetables, etc. is not absorbed sufficiently. There is a limit to remove all, but there is a problem that the flavor is not varied.

Thus, the present invention has the advantages of both meat and barbecue, to improve the meat quality and taste of meat while providing a new flavor and to develop a recipe that can provide a very beneficial dish for health.

Accordingly, an object of the present invention is to boil the meat primarily using mineral-rich Jijangsu and health benefits of herbal medicine, to provide a subtle fruity flavor and sweetness to the meat while eliminating meat enjoyment and improve the meat quality To do this, the meat is aged in peach or grapefruit wine, and then lightly baked in the wine to develop a new barbecue recipe that satisfies both taste and health.

In order to achieve the above object, the present invention (a) soaking the meat in the first jijangsu for 3 to 4 hours, washing the meat in the second jijangsu flowing; (b) 5 to 10 parts by weight, 100 to 5 parts by weight, Angelica 5 to 10 parts by weight, 5 to 10 parts by weight, turmeric 5 to 10 parts by weight, wolfberry 5 to 10 parts by weight, and 5 to 10 parts by weight Adding a medicinal herb by weight and heating to extract the medicinal herb at 90-100 ° C. for 1 hour to 2 hours; (c) 5 to 10 parts by weight of garlic, 3 to 5 parts by weight of ginger, 30 to 50 parts by weight of radish extract 100 to 200 parts by weight based on 100 parts by weight of the meat of step (a) , 3 to 5 parts by weight of onions, 1 to 2 parts by weight of pepper, 0.5 to 1 part by weight of laurel leaves, and 1 to 2 parts by weight of salt are added together, followed by heating and boiling for 50 to 60 minutes; (d) removing the oil on the surface of the boiled meat of step (c), and then immersing in peach or grape grape wine and aging for 5 to 24 hours; And (e) baking or smoking the wine matured meat of step (d) to remove grease.

Hereinafter, the present invention will be described in detail.

Here, unless otherwise defined in the technical terms and the scientific terms used, those having ordinary skill in the art to which the present invention belongs have the same meaning as commonly understood by those skilled in the art.

Repeated descriptions of the same technical constitution and operation as those of the conventional art will be omitted.

Meat in the present invention refers to meat selected from the group consisting of beef, pork, duck meat and chicken. However, any meat can be used as long as it meets the object of the present invention.

The present invention uses boiled water and mineral-rich medicinal herbs to boil the meat first, remove meat enjoyment while providing a subtle fruity flavor and sweetness to the meat, and improve the meat quality. By aging the boiled meat and then slightly roasting the aged meat with wine, he developed a new barbecue recipe that satisfies both taste and health.

In the present invention, jijangsu (地 奬 水) is a mixture of ocher powder and water captured from the Jijangdae (green strip below 60 ~ 80cm from the ground) in a ratio of 1:10 to 1:20 by weight, and after stirring several times It means that the powder is left until most of the water is settled, and then obtained by floating the clear water above. At this time, the water used in the present invention, it is preferable to use water, bottled water or weak water filtered with charcoal suitable for drinking standards based on the Ministry of Health and Welfare. In the present invention, commercially available jijangsu may be used.

Jijangsu in the present invention is used to extract the blood of the meat or use as a medicinal extract solvent to provide abundant minerals in the meat and exhibits the reduction and detoxification and bactericidal action peculiar to the meat, even when the medicinal extract is cold and not toxic (accept the consent , Doosan Encyclopedia), so as to show the inherent efficacy of the medicine.

In general, Jijangsu is cold and non-toxic, effective for neuralgia, arthritis, and cold symptoms (consensus), postpartum gynecological disorders, dizziness, hemostasis and stroke, and gastrointestinal disorders, obesity, anemia (herbal medicinal herb, herbal medicine) Known.

In the medicinal herb according to the present invention, the root root ( Pueraria thunbergiana ) has an effect on beef sack and diarrhea, Angelica ( Angelica gigas ) provides the blood, Astragalus membranaceus ) has the effects of diuresis, swelling, and so on, and reinforces the effects and constitution of physical weakness, fatigue, boredom, deprivation of blood, and curcuma aromatica releases fever and blood It is known to be effective in giving menstrual irregularities, dysmenorrhea, and vascular diseases, and in the present invention, in particular, serves to remove fishy fishy smell.

And wolfberry ( Lycium chinense ) is tonic, rehabilitation, interpolation, and Cnidium officinale ) is good for the circulation center, calms the mind, lowers blood pressure and acts as an antipyretic.

At this time, in the present invention, the blending ratio of the medicinal herbs on the basis of 100 parts by weight of jiji 5 preferably by adding 5 to 10 parts by weight, respectively. This is because the use of less than 5 parts by weight halving the efficacy of the medicinal herbs and the unique aroma and meat removal effect of the medicinal herb, and the use of more than 10 parts by weight increases the aroma of the medicine, rather lower consumer preference and higher production costs .

In addition, the Jijisu medicinal herbs extraction time used in the present invention is preferably bridged for 1 to 2 hours so that the active ingredient of the medicinal herbs can not be volatilized sufficiently.

In addition, when boiled meat in Jijangsu medicinal herb extract according to the present invention, in order to remove the meat flavor and peculiar smell of meat, spices and laurel leaves made of garlic, ginger, onion and pepper are used as seasoning ingredients. It is preferable to use 5 to 10 parts by weight of garlic, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of onion, and 1 to 2 parts by weight of pepper, based on 100 to 200 parts by weight of the medicinal extract within the range. At this time, the onion is boiled with meat to provide a sweet taste, the radish is used to soften the meat tenderly and chewy meat using 30 to 50 parts by weight, using 1 to 2 parts by weight of salt for the liver. At this time, it is preferable to boil for 50 to 60 minutes in boiling water, because it is not necessary to boil completely, since it is roasted later, and slightly less boiled is absorbed well when ripening wine.

In the present invention, peach wine or grape grape wine refers to a wine produced by applying the grape wine manufacturing method to peach or grape grape grape, and may be used commercially available wine.

At this time, the process of producing a peach or merupado wine according to the present invention is as follows.

First step: preparing fruit paste

Prepare washed peaches and merup grapes, and then crush or grind the removed peaches or merup grapes to make a fruit paste. At this time, any kind of peach may be used, such as white peach, zodiacal and nectarine.

At this time, the fruit paste according to the present invention can further increase the production efficiency of the wine further comprises the step of adding pectinase and fibrinolytic enzyme.

Second step: sugar and acidity treatment

The fruit paste prepared in the first step was heat-treated at 80 to 95 ° C. for 30 minutes to 1 hour and cooled to 20 to 30 ° C., and then the fruit paste had a sugar content of 25 brix and a total acidity of 7 ppt (part per thousand, g Adjust by adding sugar and citric acid to maintain / L).

Heat treatment at 80 ~ 95 ℃ temperature is carried out to remove the fishy smell of the fruit while sterilizing the microorganisms which do not need for yeast alcohol fermentation while inhabiting the surface of the fruit. Since it is possible to cause thermal denaturation, it is preferable to use the above-described temperature and heat treatment time range.

In addition, in the present invention, since the yeast alcohol fermentation should be carried out with the sugar content of 25 Brix in order to maintain the alcohol content of the wine to 13 to 15 degrees, the sugar content of the fruit paste is measured and adjusted to sugar when the sugar content is lower than the above-mentioned sugar. It is preferable. This is because the sugar content of the fruit is not always kept constant.

And, for the fresh flavor of wine it is preferable to use the citric acid so that the acidity to 7 PPT.

Third step: fermentation

100 mg per kg of wine yeast was added to the fruit paste that passed through the second step, and the first fermentation was carried out at 20-30 ° C. for 5 days, and 5-10 parts by weight of sugar was further added based on 100 parts by weight of the primary fermentation product. Second fermentation is performed at 20 ~ 30 ℃ until the alcohol is 13 ~ 15 ℃. At this time, the wine yeast uses a strain of Saccharomyces Cerevisiae or Saccharomyces bayanus , it is preferable to purchase and use a commercially available yeast, specifically It is preferable to use Saccharomyces Bayanus for peach and Saccharomyces cerevisiae for merupado.

Step 4: Chongqing (淸 澄)

The fermented product passed through the third step is clarified. At this time, in the present invention, it is preferable to not use potassium pyro sulfate, which is a commonly used wine preservative, because it is advantageous to consumers that it is not a wine use that can be stored for a long time and is not used for drinking. It can also be obtained through filtration with bentonite at the time of clarification.

In the present invention, aging the meat in peach or merupo wine serves to soften the meat and remove the meaty flavor and the fruit flavor to the meat while almost eliminating the peculiar smell and mischief. At this time, preferably, the meat boiled in the medicinal Jijangsu extract is immersed in peach wine or grape grape wine and matured sufficiently for 5 hours to 24 hours. This is because the above-described effect is reduced when the fermentation is carried out for less than 5 hours, and it is not necessary to mature for more than 24 hours in terms of effectiveness.

Therefore, Ji Jisu suyuk barbecue cuisine of the present invention can provide a new flavor while improving the meat quality and taste of meat, and can provide a very beneficial dish for health, and thus it is considered that the consumer's preference can be greatly met.

Figure 1 shows a preferred Jishu suyuk barbecue manufacturing process according to the present invention.

Hereinafter, the present invention will be described in more detail by way of specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

end. Disclosure material

1. Ocher powder (E company mall, Korea)

2. Peach wine (K Farm, Korea)

3. Zodiacal Peach (Sejong City Jochiwon)

4. Grape grapes (Sejong City measure)

5. Citric acid (I company, Korea)

6.DSM Fermivin ( Saccharomyces , France) Cerevisiae )

7.Lalvin EC-1118 ( Saccharomyces , Canada) bayanus )

I. Chief  Meat barbecue

[ Example ]

Fruit wine  Produce

1-1. peach wine  Produce

The seeds were removed from the peach prepared by washing with water, and then crushed completely to prepare a paste.

The peach paste was heat-treated at 90 ° C. for 45 minutes, cooled to about 30 ° C., and then added with sugar and citric acid using a sugar and acidity meter to adjust the sugar content of the peach paste to 25 Brix and the total acidity to 7 ppt.

100 mg / kg of Langbang EC-1118 yeast (Lalvin, Canada) yeast was added to the peach paste with controlled sugar and acidity, and fermented at 25 ° C. for 5 days for 10 days based on 100 parts by weight of the primary fermented product. More sugar was added and secondary fermentation was carried out at 25 ° C. for 20 days. At this time, the alcohol content was about 13 degrees.

The secondary fermented product was filtered through bentonite to prepare peach wine according to the present invention.

1-2. Grape grape wine

The freshly washed and washed grapefruit was crushed completely to prepare a paste.

Heat-treat the merupore paste for 30 minutes at 90 ° C., cool it to around 30 ° C., and add sugar and citric acid using a sugar and acidity meter to obtain a sugar content of 25 brix and a total acidity of 7 ppt. Adjusted.

Fermivin (DSM, France) yeast is added to 100mg per kg of the sugar and acidity-adjusted merupado paste and fermented at 25 ℃ for 5 days, 7 parts by weight of sugar based on 100 parts by weight of the primary fermented product Was further added and subjected to secondary fermentation at 25 ° C. for 20 days. At this time, the alcohol content was about 15 degrees.

The secondary fermentation product was filtered through bentonite to prepare a grape grape wine according to the present invention.

2. Chief  Manufacturing and meat preparation

After mixing the ocher powder and water in a ratio of 1:15 by weight and stirring several times, the ocher powder was left to stand until most of it subsided, and then the clear water above was floated to obtain Jiji water of the present invention.

Then, soaked beef meat, pork neck pork and chicken in Jijangsu for 4 hours soaked in each jijangsu to remove blood, and then washed with fresh jijangsu flowing the meat to prepare beef, pork and chicken, respectively.

3. Chief  Medicinal Herb Extracts

To 100 parts by weight of the new jijangsu prepared in Example 2, 10 parts by weight of the root, 10 parts by weight, Astragalus 10 parts by weight, 10 parts by weight of turmeric, 10 parts by weight of Gojija and 10 parts by weight of horoscope, adding and heating and boiling The medicinal herb was extracted for 1 hour in a state to obtain the Jijangsu medicinal herb extract of the present invention.

4. succulent manufacturing

100 parts by weight of each meat prepared in Example 2 was soaked into 200 parts by weight of the medicinal extract obtained in Example 3, 6 parts by weight of garlic, 4 parts by weight of ginger, 40 parts by weight of radish, 3 parts by weight of onion, pepper 1 part by weight, 0.5 parts by weight of laurel leaves (1 piece) and 2 parts by weight of salt were added, and then heated and boiled for 50 minutes in a boiled state to obtain beef, pork, and chicken meat according to the present invention, respectively.

5. Ripening

The boiled meat obtained in Example 4 is removed from the surface oil with a kitchen towel, the beef is immersed in the peach wine prepared in Example 1-1, the chicken in the purchased peach wine, pork is the embodiment It was immersed in the grapefruit wine prepared in 1-2 and aged for 24 hours to obtain a mature meat according to the present invention.

6. Barbecue

The wine aged meat obtained in Example 5 was inserted into skewers, and then baked at a temperature of about 190 ° C. in an oven for 10 minutes to completely remove grease, thereby preparing Jisoo suyuk barbecue according to the present invention.

In addition, the outer surface of the skewer is coated with a fragrance material having a sterilization, disinfection function, etc., has the effect of maintaining a clean sanitary state by the action of sterilization.

The fragrance material may be mixed with functional oils, the mixing ratio of which is 95 to 97% by weight of the functional oil is mixed with 3 to 5% by weight of the functional oil, and the functional oil is 30% by weight of eucalyptus, 25% by weight of thyme, and clove. It consists of 25% by weight and 20% by weight of burger pegs.

The functional oil is preferably 3 to 5% by weight relative to the perfume. If the mixing ratio of the functional oil is less than 3 wt%, the effect is insignificant. If the mixing ratio of the functional oil exceeds 5 wt%, the function is not greatly improved, but the manufacturing cost is greatly increased.

Eucalyptus in functional oil can be classified into eucalyptol, ethyl alcohol, and camphene as chemical components.

Thyme is mainly composed of thymol, carvacrol, cymene, etc. It has excellent sterilizing action.

Clove is a chemical component such as eugenol and beta caryophyllene. It has good effect on sterilization and insecticidal action.

Bergamot is mainly composed of linalyl acetate, limonene, etc. It has excellent deodorant, insecticide and bactericidal effect.

As the functional oil is coated on the outer surface of the skewer, it exhibits the effect of maintaining sterilization and the like by using sterilization during use.

[ Experimental Example ]

1. Preference Check

In this Experimental Example, to test the taste, taste, texture and taste of Jijisu barbecue barbecue according to the present invention, a panel test (janggyeong type, palatability sensory test of food, an introductory history, 1975) was performed.

First, the Jisoo suyuk barbecue of the present invention was sampled to the panelist. At this time, the comparative example was used by purchasing the beef lean meat and wine pork belly and firewood chicken prepared in the conventional recipe.

For this sensory test, 40 volunteers of various ages (23 males and 17 females) were selected as panelists, and the selected panelists asked "5 points are very good, 4 points are good, 3 points" for each item. Is normal, 2 points are bad, 1 point is very bad ", and the average value is shown.

Item beef Pork chicken Invention Comparative example Invention Comparative example Invention Comparative example Flavor 4.5 3.6 4.5 4.0 4.3 3.6 flavor 4.2 3.5 4.5 4.1 4.2 3.5 Texture 4.6 3.9 4.4 3.8 4.3 4.0 Feeling 4.1 3.7 4.3 3.2 4.1 3.2 Comprehensive preference 4.35 3.68 4.43 3.78 4.23 3.58

In particular, as a result of the questionnaire survey, the meat of the present invention is not roasted for a long time as compared to the existing barbecue as a whole, there are few burnt parts, and there is a soft fruit flavor and one direction, so that even if you eat a lot, it is an opinion that there is a light taste. Compared with the flesh, there were many opinions that gave a distinctive scent, little grease, but no puffiness, and the crisp, moist feeling of barbecue. Accordingly, Jisoo suyuk barbecue according to the present invention is very beneficial to the body and excellent consumer preference, it is judged that anyone can enjoy it.

Claims (4)

(a) soaking the meat in the first jijangsu for 3 to 4 hours, and then washing the meat in the flowing second jijangsu;
(b) 5 to 10 parts by weight, 100 to 5 parts by weight, Angelica 5 to 10 parts by weight, 5 to 10 parts by weight, turmeric 5 to 10 parts by weight, wolfberry 5 to 10 parts by weight, and 5 to 10 parts by weight Adding a medicinal herb by weight and heating to extract the medicinal herb at 90-100 ° C. for 1 hour to 2 hours;
(c) 5 to 10 parts by weight of garlic, 3 to 5 parts by weight of ginger, 30 to 50 parts by weight of radish extract 100 to 200 parts by weight based on 100 parts by weight of the meat of step (a) , 3 to 5 parts by weight of onions, 1 to 2 parts by weight of pepper, 0.5 to 1 part by weight of laurel leaves, and 1 to 2 parts by weight of salt are added together, followed by heating and boiling for 50 to 60 minutes;
(d) removing the oil on the surface of the boiled meat of step (c), and then immersing in peach or grape grape wine and aging for 5 to 24 hours; And
(e) roasting or smoking the wine matured meat of step (d) to remove grease;
Jijangsu meat barbecue manufacturing method consisting of. The method of claim 1,
The peach or grape grape wine
(Iii) crushing or grinding the peaches or grapefruits from which the seeds have been removed to produce a fruit paste;
(Ii) the fruit paste of (iii) was heat-treated at 80 to 95 ° C. for 30 minutes to 1 hour and cooled to 20 to 30 ° C., and then the fruit paste had a sugar content of 25 brix and a total acidity of 7 ppt (part per thousand, adjusting by adding sugar and citric acid to maintain g / L); And
(Iii) 100 mg per kg of wine yeast is added to the fruit paste that has passed through step (ii), and fermented at 20-30 ° C. for 5 days, and 5-10 parts by weight based on 100 parts by weight of the primary fermented product. Adding more sugar and secondary fermentation at 20-30 ° C. until the alcohol content is 13-15 ° C .; And
(Iii) clarifying the fermented product having undergone the step (iii);
Jijangsu suyuk barbecue production method characterized in that the wine obtained through. The method of claim 1,
The meat of (a) is Jijisu beef barbecue production method characterized in that the meat of one selected from the group consisting of beef, pork, duck meat and chicken. The method of claim 2,
The wine yeast is Saccharomyces Cerevisiae ) or Saccharomyces bayanus (Jacqueomyus bay barbecue) characterized in that the method for producing barbecue.

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