KR101298790B1 - Manufacturing method of rice with meat broth using black tea - Google Patents

Abstract

PURPOSE: A manufacturing method of pork soup with steamed rice is provided to have no meat stench or fishy smell by using black tea. CONSTITUTION: Meat broth is prepared. Black tea leaves are added to meat broth while maintaining the temperature at 95-98deg.C. After the meat broth is put into a container, thin slices of meat, leek, pepper and spice are added. The meat broth is manufactured by the following steps: pig bones, cow leg bones, chicken bones and beef brisket and flank are cut and dipped in water for 10-14 hours; the pig bones, cow leg bones, chicken bones and beef brisket and flank are put in water, heated and washed; the washed pig bones, cow leg bones, chicken bones, beef brisket and flank, and water are put in a container and heated at 120-130deg.C; radish and onion are added to the heated mixture, and heated at 120-130deg.C for 13-17 minutes. [Reference numerals] (S1100) Prepare meat broth; (S1200) Heat the meat broth and input black tea leaf while maintaining 95-98 °C; (S1300) Inject the meat broth into a container and add sliced pork, spring onion, pepper, and spices

Description

Manufacturing method of pork soup with black tea {Manufacturing method of rice with meat broth using black tea}

The present invention relates to a method for producing pork gukbap using black tea, and more specifically, preparing and heating the broth and putting the black tea leaves while maintaining the temperature of 95 ~ 98 ℃ after, we put the broth in a container and slice the flesh By manufacturing by adding, leek, pepper, and daikon, it relates to a method for producing pork soup using black tea, which has no neatness or fishy smell of broth and tastes refreshing.

Pork Gukbap is a dish that is eaten by slicing pork, bones and bones in rice, pork, and chopped meat. Gukbap is a simple way to make relatively inexpensive food, so it is used a lot as a meal. The soup of the soup is usually pork, pork bones, beef bones or cattle farms, and landslides, and the pork bones and beef bones are mixed to raise the broth.

However, the conventional soup rice broth had a problem that the meat and bone-skeleton specific smell was strong and the aftertaste was not good. In order to solve this problem, Patent No. 10-0872552 describes mixing a herb extract extracted from Ogapi, Deodeok and the like in broth. However, even with Chinese herbs, it is not easy to remove the unique taste and stinginess of the broth made from pork or pork bones. In addition, when the medicinal herbs are added, the soup may become cloudy, and some consumers avoid the taste or smell of the herbal medicine according to their preference.

Therefore, it is necessary to develop a broth that can remove the savory taste and stinginess peculiar to broth and give a clean taste. In addition, there is a need to develop a broth that can consume various nutrients in terms of nutrition as well as taste.

Patent Document 1: Korean Registered Patent No. 10-0872552 (Registration Date: 2008.12.01)

An object of the present invention is to provide a method for producing pork gukbap using black tea that does not smell meaty or fishy.

In addition, an object of the present invention is to provide a method for producing pork soup using black tea containing a variety of nutritional ingredients while giving a clean broth.

In order to achieve the above object, the preparation method of pork gukbap using black tea according to an embodiment of the present invention by preparing a broth, heating the broth to maintain the temperature of 95 ~ 98 ℃ we put Step, after putting the broth in a container includes the step of adding thinly sliced beef, leek, pepper, tea.

In the method for producing pork soup using black tea according to another embodiment of the present invention, the broth may be pork bone bone broth. Pork bone bone broth is a step of cutting pork bone, beef bone, chicken bone, and well ground soaked in water for 10 to 14 hours, the pig bone, beef bone, chicken bone, beef ground in water, heating and washing, Pork bones, beef bones, chicken bones, cattle place, water in a container and heated to 120 ~ 130 ℃, radish, onions can be prepared by heating for 13 to 17 minutes at 120 ~ 130 ℃.

In a method for producing pork soup using black tea according to another embodiment of the present invention, the black tea leaves may be added to 0.08 parts by weight with respect to 100 parts by weight of broth, and then extracted after 3-4 minutes of concern.

In the method for producing pork gukbap using black tea according to another embodiment of the present invention, the meat is cut into pork and soaked in water for 10 to 14 hours, water, leek, onion, ginger, soju, whole pepper, miso, The syrup was added and heated for 9-12 minutes at 120-130 ° C., then heated at 90-100 ° C. for 9-12 minutes, and the cut pork was put into a container and heated for 25-35 minutes at 120-130 ° C. Step, by putting black tea leaves in a container can be prepared by heating for 15-25 minutes at 95 ~ 98 ℃.

Pork, water, leek, onion, ginger, shochu, whole pepper, miso, syrup, and black tea leaves in a method for producing pork soup using black tea according to another embodiment of the present invention 65 ~ 70 parts by weight of pork , 1-1.4 parts of onions, 1-1.4 parts of onions, 1-1.4 parts of ginger, 0.5-0.62 parts of soju, 0.05-0.07 parts of whole peppercorns, 80-86 parts of soybean paste, 0.6-0.7 parts by weight of starch syrup, Black tea leaves may be 0.03 ~ 0.04 parts by weight.

According to another embodiment of the present invention, a method of preparing pork gukbap using black tea is followed by immersing pork in water, dairy, and black tea leaves for 3 to 4 hours after cutting pork for 10 to 14 hours. It may further include.

Pork gukbap using black tea made by the manufacturing method of the present invention, while removing the stink and miso of the broth using black tea, the fragrance is good and the broth is clean.

Pork Gukbap using black tea made by the manufacturing method of the present invention has high nutritional value by adding nutrients to black tea.

1 is a flow chart showing a method for producing pork gukbap using black tea according to an embodiment of the present invention.
Figure 2 is a flow chart showing the manufacturing process of the broth in the production method of pork gukbap using black tea according to an embodiment of the present invention.
Figure 3 is a flow chart showing the manufacturing process of the meat in the production method of pork gukbap using black tea according to an embodiment of the present invention.
Figure 4 is a flow chart showing the manufacturing process of the meat in the production method of pork gukbap using black tea according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

1 is a flow chart showing a method for producing pork gukbap using black tea according to an embodiment of the present invention, Figure 2 is a flow chart showing a manufacturing process of broth in a method for producing pork soup using black tea according to an embodiment of the present invention. .

As shown in Figure 1, to prepare a soup broth using black tea according to an embodiment of the present invention (S1100). The broth can be pork bone stock. As shown in Figure 2, in order to produce a pig bone bone broth, cut the pig bone bone, beef bone, chicken bone, yangji immersed in water for 10-14 hours (S2100). In addition to pork bones, we use beef bones, chicken bones, and beef ponds to deepen and deepen the broth. Pork bone bones, beef bones, chicken bones, and yangyangji cut into 10 ~ 25cm long, soaked in water at room temperature for 10-14 hours to remove blood. If you do not remove the blood from the broth made from the broth, it will reduce the taste of the broth. Change the water two or three times while immersing and allow the blood to drain.

After removing the blood, swine bones, beef bones, chicken bones, wooyangji put in water and heated (S2200). Put pork bone, beef bone, chicken bone, cattle paste, and water in a container and heat it for 40 minutes. Add enough water to submerge pork bones, beef bones, chicken bones, and cattle ponds. At this stage impurities from the bone bones and cattle ponds are removed and greasy drains. By removing impurities and grease, you can make plain broth. Pork bones, beef bones, chicken bones, and cattle ponds are removed by washing them with running water after heating them. By boiling and washing pork bones, beef bones, chicken bones, and cattle ponds in boiling water, impurities and grease can be removed and the catches can be reduced.

Put the washed pork bones, beef bones, chicken bones, cow sheep, water into a container and heat to 120 ~ 130 ℃ (S2300). In this example, the cauldron was used as a container. The cauldron is made of cast iron and is thick. In addition, the lid is heavy to prevent the vapor from being discharged out of the cauldron to increase the pressure inside the cauldron. Accordingly, when the cauldron is baked once, it does not cool down easily and the air pressure inside the cauldron becomes more than 1 atm. Therefore, heat is evenly transmitted to the contents of the cauldron, so that the components of the pork bone, beef bone, chicken bone, beef pond, etc. The taste of broth deepens. The amount of water is about three times the mass of pork bone, beef bone, chicken bone, and cattle farm. In this embodiment, 20 kg of pork bones, 5 kg of beef bones, 1 kg of chicken bones, 1 kg of cattle paper, 75 kg of water are placed in a large cauldron and continue heating for 12-14 hours. As the amount of water decreases, add water little by little and heat it to 120 ~ 130 ℃.

Put radishes and onions in a heated container housed with broth is heated for 13 to 17 minutes (S2400). Radishes and onions are boiled for 13-17 minutes, preferably 15 minutes and then taken out. If you boil for more than 17 minutes, the taste and aroma of radish and onion become stronger and the taste of the broth changes, so add radish and onion to the broth and make the boiling time within 17 minutes. When we do the bones, etc., do not add spices, such as onions, because when the vegetables are added to the broth from the beginning, the ingredients in the bones do not come out well. Therefore, in the method for producing pork gukbap using black tea according to the present invention, the broth is not added with radish and onion from the beginning, but is added at the last step after the pork bone, beef bone, chicken bone, and broth are sufficiently enriched.

About 15 minutes after adding radishes and onions, take out radishes, onions, pork bones, beef bones, chicken bones, and cattle ponds. After cooling the broth to 5 ° C or lower, the solidified oil can be rolled out to produce a lighter broth.

In the present embodiment, only radishes and onions are added as a flavor vegetable, but in other embodiments, a broth additive which further includes seafood may be added. The broth additives can include roasted rice, licorice, rounds, and astragalus, as well as seafood defolies and dried shrimps. Finely chopped defolies and shrimps are roasted in a dry pan, crushed, and used as a powder. Roasted rice is rinsed for 15 to 20 minutes while washing the rice clean and dried in a dry pan so as not to be gelatinized by moisture, and then used to grind so that the particle size is 1 ~ 3mm. As the rice is fried, the starch structure of the rice is destroyed, and the broth does not thicken when the broth extract is added to the broth. Licorice, roundles and Astragalus steamed well once again and then crushed with a grinder. The broth additive is added while the ingredients are mixed and ground in a pulverized state, and the weight ratio of each ingredient is 24 to 28 parts by weight of dried shrimp, 850 to 900 parts by weight of roasted rice, and 24 to licorice to 100 parts by weight of defolie in a dry state. 28 parts by weight, round 24-24 parts by weight, astragalus 24-28 parts by weight, preferably 26 parts by weight of dried shrimp, 875 parts by weight of roasted rice, 26 parts by weight of licorice, 26 parts by weight of round rice, based on 100 parts by weight of defolie 26 parts by weight. The broth additive may be added to the broth in a fine extraction net or the like.

Next, while heating the broth while maintaining the temperature of 95 ~ 98 ℃ we put the green tea leaves (S1200). Black tea has a tannin component, and to extract tannins, it is desirable to put black tea leaves in hot water of 95 to 98 degrees containing a large amount of oxygen.

Black tea leaves are added 0.08 parts by weight based on 100 parts by weight of broth. In this example, 4g of black tea leaves were added to 5kg of broth. Black tea leaves can be put in nets or tea bags. We make black tea leaves for 3 to 4 minutes, preferably 3 minutes. When the black tea leaves exceed 4g for the broth 5kg, the color of the black tea becomes dark due to the unique color of the black tea, which may lower the texture. In addition, the astringent taste of the black tea leaves may come out of the taste of the broth can be altered. If you take 3 minutes, it is desirable to remove the broth of the broth, but it does not taste sweet or the broth does not change color. The results of sensory experiments on the taste, color, and preference of broth over time with black tea leaves are as follows.

In order to investigate the texture and preference of pork bone bone broth using black tea in the production method of pork gukbap using black tea according to the present invention was carried out sensory experiments of five examples.

Example 1

Example 1 is a pork bone bone broth without black tea leaves, pig bone bone, beef bone, chicken bones, cattle paper cut and soaked in water for 10 to 14 hours to remove the blood, pork bones, beef bone, chicken bone, beef paper Put in water, heat and wash. Washed pork bones, beef bones, chicken bones, wooyangji, water was put in a container and heated to 120 ~ 130 ℃, radish, onions were added and heated for 15 minutes to prepare a broth.

Example 2

Example 2 was added to the broth of Example 1, further added to the broth, was prepared by heating the radish, onion, broth additives after adding the broth additive containing seafood, etc. in addition to the radish, onion.

Example 3

In Example 3, we put black tea leaves in the broth of Example 2, and we took black tea leaves for 1 minute. The ratio of injected black tea leaves is 4g of black tea leaves for 5kg of broth.

Example 4

In Example 4, the black tea leaves were added to the broth of Example 2, and the black tea leaves were used for three minutes. The ratio of injected black tea leaves is 4g of black tea leaves for 5kg of broth.

Example 5

In Example 5, the black tea leaves were added to the broth of Example 2, and the black tea leaves were used for 5 minutes. The ratio of injected black tea leaves is 4g of black tea leaves for 5kg of broth.

The sensory experiment was carried out in a blind test by randomly arranging the pork bone broth prepared by the method described in Examples 1 to 5. The sensory testers consisted of 20 students and students in their 20s and 40s. Sensory test personnel gave a rating of 1-5 points to each assessment item. A score of 1 means that the taste is weak or poorly rated, while a score of 5 means that the taste is strong or good. Sensory test results are shown in Tables 1 to 3.

flavor Catch Color Overall preference Example 1 3 1.85 3.1 3.05 Example 2 3.35 2.9 3.45 3.75 Example 3 3.7 3.35 3.65 3.95 Example 4 3.75 3.9 4.35 4.4 Example 5 3.7 4 3.1 3.65

As shown in Tables 1 to 3, the scores of Examples 3 to 5 were similar in the evaluation of taste, but Example 4 was evaluated as the best (mean value 3.75), and Example 1 was evaluated as the lowest ( Mean value 3).

In the evaluation of the job, Example 5 had the highest score (mean value 4), and Example 1 showed the lowest score (mean value 1.85).

In evaluation of color, Example 4 had the highest score (average 4.35), and Examples 1 and 5 were evaluated to have the worst color (average 3.1).

In overall preference, Example 4 had the best evaluation with an average value of 4.4, and Example 1 was the lowest with an average value of 3.05.

In this way, when the broth is made with pork bones, beef bones, chicken bones, but only with no additives, it can be seen that there are many catches and the preference is low according to the addition of black tea leaves. It can be seen that. However, the longer we use black tea leaves, the lower the preference for color, so we know that 3 minutes is the most appropriate time for black tea leaves. As for the overall preference, the pork bone bone broth prepared by the manufacturing method according to the present invention having good evaluation on color without the mischief was the most preferred.

On the other hand, tannin contained in black tea has various effects. Tannins release alkaloids out of the body, precipitate harmful heavy metals, release nicotine out of the body, and invade the bacteria to bind and coagulate proteins, killing pathogens or coagulating proteins in unicellular animals. To sterilize (殺菌 作用) is. In addition, heal the wound quickly to hemostasis hemostasis (止血 作用), to treat diarrhea or dysentery and protect the intestinal and stomach mucosa. In addition, the anti-inflammatory effect (用 作用) to bite the poisonous bites when the red and swollen red when cold water applied to the poultry and the fever goes down and swelling goes.

Black tea is a warm food that warms the body, while pork has a cold nature. By adding black tea to cold pork, which has cold properties, it can neutralize the cold properties of pork and further enhance the nutritional value of pork.

Next, put the broth in a container and add thinly sliced beef, leek, pepper, and daikon (S1300). Thinly slice 100g of meat in a container. Put 400g of grated broth with black tea leaves, add 18g of leek, 0.2g of pepper, and 15g of daikon to complete pork soup

Figure 3 is a flow chart showing the manufacturing process of the meat in the production method of pork gukbap using black tea according to an embodiment of the present invention.

The meat is mainly used for the front leg of the pig, but various parts such as pork belly can be used depending on the taste. The meat is produced by the following process.

First, the pork is cut and soaked in water for 10 to 14 hours (S3100). In the case of frozen pork, thaw in water for 5 hours, and cut into 10cm width and 15cm length 5cm. Dip the cut pork in water and leave for 10-14 hours at room temperature. Change the water two or three times while immersing and allow the blood to drain. By removing enough blood, you can prevent the fish from flying out of the fish.

Put water, leek, onion, ginger, soju, pepper and soybean paste, starch syrup in a container and heat for 9 to 12 minutes at 120 ~ 130 ℃, then heat for 9 to 12 minutes at 90 ~ 100 ℃ (S3200). Cut leeks, onions, and ginger into the right size so that the ingredients are well balanced. Shochu is used 30% to 40% alcohol, preferably 35% alcohol. Put the ingredients in a container and boil them over high heat for 9 to 12 minutes to raise the water temperature. Preferably it is heated at 120 ~ 130 ℃ for 10 minutes. After that, reduce the fire and heat it on medium heat so that the taste of the ingredients added is good. Heat at 90-100 ° C. for 9-12 minutes.

Next, the cut pork is put into the container and heated for 25 to 35 minutes at 120 ~ 130 ℃ (S3300). Boil the pork without the blood in the container. Heat on a high heat to allow pork to cook well. The ratio of pork, water, leek, onion, ginger, shochu, pepper, miso, and starch syrup is 65 to 70 parts by weight of water, 1 to 1.4 parts by weight of leek, 1 to 1.4 parts of onion, and 1 to 1 part of ginger. 1.4 parts by weight, shochu 0.5-0.62 parts, whole peppercorns 0.05-0.07 parts, soybean paste 80-86 parts, starch syrup 0.6-0.7 parts by weight, preferably 67 parts by weight of water, 1.17 parts by weight of leek Boo, 1.17 parts by weight onion, 1.17 parts by weight ginger, 0.57 parts by weight shochu, 0.067 parts by weight whole pepper, 83 parts by weight miso, 0.66 parts by weight starch syrup. In the present embodiment, 20 kg of pork, 350 g of green onion, 350 g of onion, 350 g of ginger, 170 g of soju, 20 g of red pepper, 2.5 kg of miso, and 200 g of starch syrup were added.

Put black tea leaves in a container and heat for 15-25 minutes at 95 ~ 98 ℃ (S3400). The black tea leaves are added in an amount of 0.03 to 0.04 parts by weight, preferably 0.033 parts by weight, based on 100 parts by weight of pork. In this example, 10g of black tea leaves were added to 30 kg of pork. Put the black tea leaves at low temperature, heat pork for 15-25 minutes, preferably 20 minutes, and then slice it to prepare thinly to eat. When the pork is boiled, the black tea leaves are added so that the meat can not only contain the black tea flavor but also become light and uncooked.

Figure 4 is a flow chart showing the manufacturing process of the meat in the production method of pork gukbap using black tea according to another embodiment of the present invention.

In the method of manufacturing pork soup using black tea according to another embodiment of the present invention, the process of preparing the meat may further include the step of simmering the pork. The process of manufacturing the meat according to the present embodiment includes the same process as described in Figure 3, the same parts will be omitted or simply described.

Cut pork and soak in water for 10-14 hours (S4100). The pork is cut into 10cm long and 15cm long 5cm thick, and then immersed in water and left at room temperature for 10-14 hours. Change the water two or three times during soaking.

Pork with blood removed is simmered for 3 to 4 hours in a mixture of water, milk and black tea leaves (S4200). Water, milk, and black tea leaves may be 90 to 110 parts by weight of milk, 0.06 to 0.08 parts by weight of black tea leaves, preferably 100 parts by weight of milk, 0.07 parts by weight of black tea leaves, based on 100 parts by weight of water. have. In the present embodiment, a mixture of 10 kg of milk and 7 g of black tea leaves is mixed with 10 kg of water. Place the pork in a container and pour a mixture of water, milk and black tea leaves so that the pork is submerged and leave at room temperature for 3 to 4 hours. Pork can be soaked in a mixture of water, milk and black tea leaves to remove the fishy odor and catches. Although black tea leaves were used in the present embodiment, black tea leaf extracts may be used in other embodiments. Black tea leaf extract can be extracted using pneumatic extraction. In the case of black tea leaf extract may be added 0.05 part by weight based on 100 parts by weight of water. When pork is simmered in a mixture of water, milk and black tea leaves, the pork can be simmered with a slight sheath.

Put water, leek, onion, ginger, soju, pepper and soybean paste, starch syrup in a container and heat for 9 to 12 minutes at 120 ~ 130 ℃, then heat for 9 to 12 minutes at 90 ~ 100 ℃ (S4300). Shochu uses 30-40% alcohol. Put the ingredients in a container, boil it on high heat for 9-12 minutes, and heat it on medium heat for 9-12 minutes.

Next, the cut pork is put into the container and heated for 25 to 35 minutes at 120 ~ 130 ℃ (S4400). Put the dehydrated pork in the container and heat it over a high heat. The ratio of pork, water, leek, onion, ginger, shochu, pepper, miso, and starch syrup is 65 to 70 parts by weight of water, 1 to 1.4 parts by weight of leek, 1 to 1.4 parts of onion, and 1 to 1 part of ginger. 1.4 parts by weight, shochu 0.5-0.62 parts, whole peppercorns 0.05-0.07 parts, soybean paste 80-86 parts, starch syrup 0.6-0.7 parts by weight, preferably 67 parts by weight of water, 1.17 parts by weight of leek 1 part by weight of onion, 1.17 parts by weight of ginger, 0.57 parts by weight of soju, 0.067 parts by weight of whole peppercorns, 83 parts by weight of soybean paste, and 0.66 parts by weight of starch syrup. In the present embodiment, 20 kg of pork, 350 g of green onion, 350 g of onion, 350 g of ginger, 170 g of soju, 20 g of red pepper, 2.5 kg of miso, and 200 g of starch syrup were added.

Put black tea leaves into a container and heat for 15-25 minutes at 95 ~ 98 ℃ (S4500). The black tea leaves are added in an amount of 0.03 to 0.04 parts by weight, preferably 0.033 parts by weight, based on 100 parts by weight of pork. In this example, 10g of black tea leaves were added to 30 kg of pork. After heating, cut out the meat and slice it into thin slices for easy eating.

In the method for producing pork gukbap using black tea according to the present invention, the pork is placed in the black tea leaf mixture in the process of preparing the meat, and the boiled pork is removed by injecting the black tea leaf when boiled to prepare the meat containing the black tea flavor. Can be. In order to investigate the texture and preference of the flesh, sensory experiments of three examples were conducted.

Example 1

Example 1 was prepared without putting black tea leaves, cut pork and immersed in water for 10 to 14 hours to remove blood, prepared, water, leek, onion, ginger, shochu, pepper, miso, starch syrup in a container Put in and heat for 10 minutes at 120 ~ 130 ℃, then heated for 10 minutes at 90 ~ 100 ℃. Then, the cut pork was added and heated at 120-130 ° C. for 50 minutes to prepare a flesh.

Example 2

Example 2 is prepared by adding black tea leaves in the process of boiling, cut pork and soaked in water for 10 to 14 hours to remove blood, prepared in water, leek, onion, ginger, shochu, whole pepper, Doenjang and starch syrup are added and heated at 120 to 130 ° C. for 10 minutes, and then heated at 90 to 100 ° C. for 10 minutes. Then, the cut pork was added and heated at 120 to 130 ° C. for 30 minutes, and then black tea leaves were added and heated at 95 to 98 ° C. for 20 minutes to prepare a flesh.

Example 3

Example 3 is prepared by boiling in pork tea mixture before boiled pork, cut pork and immersed in water for 10 to 14 hours to remove blood, and then soaked in a mixture of water, milk, tea leaves 3-4 hours Prepare. Put water, leek, onion, ginger, soju, pepper, soybean paste and starch syrup in a container and heat at 120-130 ° C. for 10 minutes, and then heat at 90-100 ° C. for 10 minutes. Then, the cut pork was added and heated at 120 to 130 ° C. for 30 minutes, and then black tea leaves were added and heated at 95 to 98 ° C. for 20 minutes to prepare a flesh.

The sensory experiment was conducted by blind test by randomly arranging the fish prepared by the method described in Examples 1 to 3. The sensory testers consisted of 20 students and students in their 20s and 40s. Sensory test personnel gave a rating of 1-5 points to each assessment item. A score of 1 means that the taste is weak or poorly rated, while a score of 5 means that the taste is strong or good. Sensory test results are shown in Tables 4 to 6.

flavor Catch incense Overall preference Example 1 3.65 2.55 2.5 2.9 Example 2 3.95 3.75 3.85 4.1 Example 3 4.3 3.9 4.4 4.35

As shown in Tables 4 to 6, Example 3 was evaluated as the best (average value 4.3) in evaluation of the taste of the meat, and Example 1 was evaluated as the lowest (average value 3.65).

The scores of Examples 2 and 3 were similar in the evaluation of the work, but Example 3 received a good evaluation with a slight difference (mean value 3.9), and Example 1 showed the lowest score (mean value 2.55).

In evaluation of the flavor of the flesh, Example 3 had the highest score (average value 4.4), and Example 1 was evaluated to have the worst flavor (average value .25).

In overall preference, Example 3 had the best evaluation with an average value of 4.35, and Example 1 had the lowest preference with an average value of 2.9.

This means that when the meat is prepared, the pork is put into the black tea leaf mixture, and the meat produced by putting the black tea leaf in the process of boiling the pork is less easily caught and has a high evaluation in flavor. In terms of overall preference, the meat prepared by the manufacturing method according to the present invention, which was evaluated as having good fragrance without a miscellaneous preference, was the most preferred.

[Example]

The method for producing pork gukbap using the black tea described above will be described in more detail with reference to specific examples.

First, prepare pork bone stock. To make pork bone stock, cut pork bone, beef bone, chicken bone, and sheep paper, and soak in water for 10 to 14 hours to remove blood. Pork bones, beef bones, chicken bones, and cattle paste are cut into 10 ~ 25cm long. Change the water two or three times while immersing and allow the blood to drain.

After the blood is removed, the pork bones, beef bones, chicken bones, and cattle papers are put in water, heated for 40 minutes, and washed. Water is enough to submerge pork bones, beef bones, cattle ponds and chicken bones. 20kg of washed pork bone, beef bone 5kg, chicken bone 1kg, milk paste 1kg, water 75kg into a cauldron and heated to 120 ~ 130 ℃. As the amount of water decreases, add water gradually and heat it to 120 ~ 130 ℃.

Put radishes and onions in a heated container containing broth, boil for 15 minutes, and then take out radishes, onions, pork bones, beef bones, chicken bones, and broth. Cool the broth to below 5 ° C and remove the solidified oil from the top.

Next, while heating 5kg of the prepared broth while maintaining the temperature of 95 ~ 98 ℃ 4g tea leaves we put. We take black tea leaves for 3 minutes, and after 3 minutes we take out black tea leaves. Black tea leaves are put in a tea bag. This produces a broth with a black tea component.

In order to prepare the meat, the pork in the front leg of the pork is cut into 10cm in width and 15cm in length and 5cm in thickness and soaked in water for 10 to 14 hours. Change the water two or three times while immersing and allow the blood to drain. The dehydrated pork is simmered in a mixture of water, milk and black tea leaves for 3 to 4 hours. Water, milk and black tea leaves are made by mixing 10 kg of milk and 7 g of black tea leaves with respect to 10 kg of water.

Put 20kg water, 350g leek 350g, onion 350g, ginger 350g, soju 170g, pepper and pepper 20g, soybean paste 2.5kg, starch syrup 200g, heat the first 10 minutes to 120 ~ 130 ℃ high heat to increase the water temperature. The next 10 minutes is heated to 90 to 100 ° C on medium heat to give the ingredients a good taste. Cut leeks, onions, and ginger into the right size so that the ingredients are well balanced. Shochu uses 35% alcohol.

Next, the cut pork 30kg into a container and heated for 30 minutes at 120 ~ 130 ℃. After that, reduce the temperature of water to maintain 95 ~ 98 ℃, 10g of black tea leaves are heated for 20 minutes. After 20 minutes, take out the meat and slice it into thin slices for easy eating.

Black tea leaves neutralize the cold properties of pork to make it more nutritious and lighter. It also improves the fragrance of pork and eliminates mischief.

Thinly slice 100g of beef in a container, and add 400g of broth with black tea leaves, 18g of leek, 0.2g of pepper, and 15g of daikon to serve pork rice.

In the method for producing pork soup using black tea according to the present invention, the ingredients of black tea leaves are added to neutralize the cold properties of pork to further increase the nutritional value and to lighten the taste of pork soup. It also improves the aroma of pork soup and eliminates miscellaneous food.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (6)

Preparing broth;
We by heating the broth while putting black tea leaves while maintaining the temperature of 95 ~ 98 ℃; And
And adding the thinly sliced beef, leek, pepper, and daikon after placing the broth in a container; and
The flesh is,
Cut pork and immerse it in water for 10 to 14 hours, put water, leek, onion, ginger, soju, pepper, miso, and starch syrup into a container and heat at 120 ~ 130 ℃ for 9 ~ 12 minutes. Heating at 100 ° C. for 9-12 minutes, adding the cut pork to the container and heating at 120-130 ° C. for 25-35 minutes, and adding black tea leaves to the container at 95-98 ° C. Method of producing pork gukbap using black tea, characterized in that it is prepared by heating for 15 to 25 minutes. The method of claim 1,
The broth is pork bone bone broth,
Cutting pork bones, beef bones, chicken bones, cattle land and soaking in water for 10 to 14 hours;
Washing the pork bones, the beef bones, the chicken bones, and the broth into water and heating them;
Putting the washed pork bone, the beef bone, the chicken bone, the well ground, water into a container and heating to 120 ~ 130 ℃; And
Radish, onion and put the step of heating for 13-17 minutes at 120 ~ 130 ℃; method for producing pork soup using black tea, characterized in that prepared by. The method according to claim 1 or 2,
The black tea leaf is added to 0.08 parts by weight with respect to 100 parts by weight of broth, and after the addition of 3-4 minutes, after scooping out the method for producing pork soup using black tea. delete The method of claim 1,
The pork, the water, the leek, the onion, the ginger, the soju, the whole pepper, the miso, the starch syrup, the black tea leaves are 65 to 70 parts by weight of water, 1 to 1.4 parts by weight of leek , Onion 1 ~ 1.4 parts, ginger 1 ~ 1.4 parts, shochu 0.5 ~ 0.62 parts, whole pepper 0.05 ~ 0.07 parts, miso 80 ~ 86 parts, starch syrup 0.6 ~ 0.7 parts, black tea leaves 0.03 ~ 0.04 parts Method for producing pork gukbap using black tea, characterized in that. The method of claim 1,
After cutting the pork and soaking in water for 10-14 hours,
Method of producing pork soup with black tea, characterized in that it further comprises; the pork; the step of sleeping for 3 to 4 hours in a mixture of water, milk, tea leaves.

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