KR101304609B1 - Pig rice soup manufacture method - Google Patents

Abstract

The present invention relates to a method for producing pork soup broth, neutralizing cold pork soup with the addition of a warm Chinese herbal medicine, separately prepared for sale broth and supplemental broth, after making meat soup using bone soup and bone soup and It relates to a method for producing pork soup rice broth in which meat soup is mixed at a predetermined ratio.
According to the production method of pork soup rice broth of the present invention, it is easy to digest when ingested, it is possible to provide a pork soup rice broth with little or no pork rotten.
It can also shorten the time to prepare the broth, and can provide a suitable pork soup taste depending on the time of day.

Description

Pig rice soup manufacture method

The present invention relates to a method for producing pork soup broth, neutralizing cold pork soup with the addition of a warm Chinese herbal medicine, separately prepared for sale broth and supplemental broth, after making meat soup using bone soup and bone soup and It relates to a method for producing pork soup rice broth in which meat soup is mixed at a predetermined ratio.

As is well known, pork soup is a piece of pork that is cut into several parts, such as crumbs, head meat, and intestines, and then boiled in broth. It is one of Korean traditional foods that are still loved by the common people.

One problem with these pork soups is that they have a little peculiar smell of pork, so that people who are sensitive to these smells or who have weak stomach conditions, such as children or women, are reluctant to eat them. Boil or add spices, etc., but these solutions do not reliably suppress such odors, so the original solution was not possible.

In addition, the pork soup has not changed much in content, taste and aroma so far, it has not responded well to the tastes of younger generation, and it is burdensome to eat pork soup often and easily get tired of it. The new ingredients, flavors and aromas that can be eaten and eaten often do not get tired.

As a conventional method for manufacturing pork soup, the Korean Patent and Trademark Patent Publication No. 10-0872552 (2008.12.01.) Has suggested that a method of manufacturing a national rice using a herbal medicine and a national rice using the same has been proposed. Hereinafter, it will call it patent document 1.

The patent document 1 and the herbal medicine extraction step of extracting the herbal medicine extract from the herbal medicine including Ogapi and Deodeok; A broth preparation step of mixing the pig bone with water and boiling to obtain broth; And mixing the herbal medicine extract in the broth and then heating the herbal medicine leveling step of obtaining the herbal medicine broth. The Chinese herbal medicine extraction step is the first extraction step of adding the bark tree and mistletoe to the ogapi, and then mixing the water and boil to obtain the first extract, and the second extraction to obtain a second extract by boiling and mixing the copper and dew with water Step 3, the third extract to add the trichophyla vinegar to the deodeok and then mix the water and boil to obtain a third extract, the first extract and the second extract and the third extract is cooled at room temperature and then mixed to boil the Characterized in that it comprises a mixed heating step to obtain the herbal extract.

For reference, in Korean medicine, food is classified into food having cold properties and food having warm properties according to the nature acting on the human body. When food is ingested, the food lowers the body's heat to cold food. On the other hand, when the food intake to the body to make the fever acts as a warm food to classify. In this principle, if the person who is full of sonic and lacks yanggi eats pork soup, there is a case where there is more drinking and relatively less yanggi. Therefore, regardless of the constitution, to enjoy the pork soup, it is better to avoid eating with cold food, and to help digestion of pork, it is good to eat with warm food that can neutralize the cold properties.

However, the pork soup rice of the patent document 1 includes the bark, mistletoe, indong, deodeok classified as having a cold property in the oriental medicine tends to maximize the cold properties of pork soup using pork as a main ingredient.

For this reason, when the noise person eats pork soup with the Chinese herbal medicine having the cold properties of Patent Document 1, there may be a problem that often causes indigestion, diarrhea and abdominal pain.

As a conventional pork soup production method that does not use the herbal medicine, the Republic of Korea Patent Office Publication No. 10-2011-0037154 (2011.04.13) 'producing method for pork soup containing mushrooms' has been proposed. Hereinafter, it will call it patent document 2.

In Patent Document 2, the mushrooms are prepared and washed clean and cut into thin and flat forms so as not to exceed 3mm in thickness, and when the broth for making pork soup is boiled, the mushrooms prepared as described above are put together and boiled well. The final amount of Matsutake mushroom shall be one to half Matsutake mushrooms per 400 ml to 550 ml of broth for one serving. After the broth is boiled, save the clusters and store them separately so that they do not blow into the water.Put the pork together with the pork and one portion of the mushrooms, separated from above, and boil for another 1 to 2 minutes. It is characterized by completing pine pork soup.

However, Patent Document 2 has a problem in that it is cumbersome to prepare the pork soup to go through the complex process of putting the mushrooms in the broth and then separate the boil again to separate the boil again.

And in addition to the above Patent Documents 1 and 2 in general, there is also a problem that the conventional pork soup broth takes a long time to manufacture. Therefore, when the pork soup stock fell during the business hours, there was a problem that a difficult case that can not sell pork soup immediately.

Korea Patent Office Registered Patent Publication No. 10-0872552 (2008.12.01.) 'Method of manufacturing Gukbap using herbal medicine and Gukbap using it' Korean Intellectual Property Office Publication No. 10-2011-0037154 (2011.04.13) 'Method of manufacturing pork gukbap containing pine mushroom'

The present invention has been proposed to solve the above-mentioned conventional problems, it is an object of any constitution can be well digested, it is an object of the present invention to provide a pork soup without pork roasting. It is also an object to provide a shorter broth production time during business hours and at the same time provide a deeper broth flavor.

Pig soup rice broth production method of the present invention to achieve the above object,

(a) placing the dehydrated pork bone in a first container filled with cold water and starting heating; (b) frequently removing by-products floating on the first container; (c) injecting ginger juice into the first container; (d) moving a portion of the broth in the first vessel into a second vessel and then moving a portion of the pork bone in the first vessel to the second vessel; (e) initiating heating of the second vessel; (f) moving all of the pork bone in the second container into the first container after a period of time; (g) further adding cold water into the first container and the second container, and then inserting at least one of pork belly, neck, and foreleg meat produced by the pig into the first container and the first container; Injecting external red bean paste into the container; (h) removing the suspended matter such as oil suspended on the first container.

In addition, the pork soup rice broth production method of the present invention is preferably supplemented when the stock in the second container is heated from the step (e) when the stock in the first container is insufficient after the step (h).

And, in the method for producing pork soup stock soup of the present invention, the intensity of fire applied to the first container is preferably stronger than that of the fire applied to the second container.

In addition, when the ginger juice is added in the step (c), it is preferable to further add Angelica, Astragalus, Cheongung, Sukji sulfur, Gobon, Golbobo, Baekchul, Clove and Clove.

In addition, the pork soup rice broth is preferably prepared by mixing 45 to 55% by volume of the broth in the first vessel of the (h) to 45 to 55% by volume of the broth in the first container of the step (f). Do. Alternatively, the pork soup rice broth is preferably prepared by mixing the broth in the first container of 35 to 45 vol% with the broth of 55 to 65 vol% of the broth in the first container of step (f). .

As described above, according to the pork soup rice broth production method of the present invention,

By adding Korean traditional medicines of Dongguk, Astragalus, Cheongung, Sukjihwang, Gobon, Golbobo, Baekchul, Hair Crush and Clove, the pork soup is neutralized for cold pork soup. It can provide pork soup without problems such as diarrhea and stomachache.

In addition, by adding a herbal medicine, ginger juice, external soybean paste to the pork soup stock broth, it is possible to provide a pork soup rice soup that almost does not have pork rotten.

In addition, the first container and the second container is divided into a pig soup rice broth to be prepared and the stock in the second container is used as a supplement when the stock in the first container is short, and by controlling the intensity of fire applied to each container differently New manufacturing time can be shortened.

In addition, instead of making bone soup and meat soup separately and mixing them together in the pot, instead of making orphan bone soup and boiled meat in the prepared bone soup broth can provide a deeper broth taste.

In addition, by varying the mixing ratio of bone soup and meat soup for each time zone, it is possible to provide a taste of pork soup suitable for different customer preferences for each time zone.

And, as a side effect, when you put pork soup in the earthenware pot, the green of the leek, the red of many, and the yellow of the garlic together to have the advantage of excellent look and shape can enhance the appetite of the consumer.

1 is a material of a method for producing pork soup broth according to an embodiment of the present invention.
2 is a flowchart showing a method for producing pork soup stock broth according to an embodiment of the present invention.
Figure 3 is a flow chart showing a method for putting pork soup in the earthenware pot according to an embodiment of the present invention.

Hereinafter, with reference to the drawings will be described with respect to the pork soup rice production method proposed in the present invention.

First, in order to provide delicious and delicious pork soup to customers, the following ingredients need to be prepared in advance.

[Preparation of pork soup ingredients] (10)

1 is a material of a method for producing pork soup broth according to an embodiment of the present invention.

As shown in FIG. 1, various materials incidentally entering pork soup are prepared in advance. Additional ingredients include pork bones, soybean paste, Angelica, Astragalus, Cheongung, Sukjihwang, Gobon, Bone Crush, White Extract, Crushed, Clove, Ginger juice, White pepper, Cinnamon powder, Wheat flour, Soy flour, Onion, Red pepper powder, Leek, Liver garlic, Rice , Pork belly, neck, and forelegs.

First, prepare pork bones by draining blood. If the blood removal time is short, the blood from the bones do not fall sufficiently, if the blood removal time is long, because the water can cause the fishy fishy smell, the blood removal time of the pig bones is about 3 to 4 hours is appropriate.

Then, make Japanese-style soybean paste, and prepare 5 ~ 10g ginger juice, Angelica, Astragalus, Cheongung, Sukjihwang, Gobon, Golbobo, Baekchul, Pilate, Clove.

Cut leek to about 5cm in size and wash it beforehand.

Prepare white pepper, cinnamon, wheat flour and soy flour for use as a flavor

As a hot mix, prepare onions, hot chilli pepper powder, and leek as a whole.

Since the rice will use hot rice instead of cold rice, it is desirable to pour about 20% less water than the existing rice so as to prevent the rice from spreading in the soup so as to make the rice hard.

For meat, prepare about 30Kg of pork belly, neck and fore-leg meat with light blood.

Look at the properties and efficacy of the herbal medicines added to the present invention based on known data below.

Donkey is called 'Donggwi', the reason of the body is called 'Danggwi', it is spicy and bitter, and it is usually warm enough to sweat when eating spicy things. Angelica has the function of returning blood back to its place when the disease occurs due to the confusion of Gi and blood in the human body, that is, it acts to send blood to generate or protect blood. It is written as a major herb that plays a role.

Huanggi (黃耆) is sweet and warm in nature because of the weak energy of people to supplement the energy, yang up the potency is strong. Therefore, the energy of the stomach sinks, limbs are hungry, the face is fluted, and the taste is not good for use. In addition, Ahn Gigi strengthens the tired heart due to overwork, and expands peripheral nerves, which has the effect of vigorous blood circulation. In this regard, it is good to use when you are tired of mind and body and do not have a Mac. And when a person is weak, his body is drooping and his body is lost. Therefore, Astragalus is used for the treatment of gastric and sewage, intestinal tract, prolapse, uterine sewage, diarrhea, cold sweat, and bleeding.

Cheongung is a herb that has a hot taste, has a warm nature, activates blood circulation, and helps the circulation of energy. Cheonggung function to further enhance the efficacy of other medicines (especially, Angelica), has the effect of reducing the pain by activating blood circulation and Ki Ki.

Sukjihwang is made by repeating the process of boiled and dried steamed boiled and dried nine times, tastes sweet and warm. Sukjihwang is not enough to send blood, black hair, and the effect is good to give me energy. In addition, it is used as a Chinese medicine to supplement Angelica and Angelica.

Gobon is spicy, warm and has an unusual aroma. Gobon is a divergent effect due to cold headache, fever, sea water, sputum, runny nose, etc., used for quadriplegia joint pain, especially in the headache of the crown.

Golchibo (骨碎補) means to connect the broken bones of the root stems of four-lined fern, it is bitter taste, has a warm nature. It has the effect of seeing the bean plate, turning blood well, stopping bleeding and connecting broken bones.

Baekchul is a perennial herbaceous root of white shovel, which has a peculiar smell, tastes bitter, sweet, and warm. Gastrointestinal secretion and gastric peristalsis can be enhanced to increase digestive absorption and increase liver function and body's resistance, resulting in chronic gastroenteritis, indigestion, abdominal pain, diarrhea and bloating caused by nasal weakness To rule.

A short hair is spicy, warm, and used to warm up and calm down. Primer acts on the spleen and stomach to warm the stomach and loosen the colon. In addition, the chest and stomach are cold and painful, sore throat, vomiting, diarrhea, headache, sinusitis, etc. are effective.

Cloves are spicy, warm and have a strong aroma. Clove is a medicine mainly used for vomiting symptoms caused by cold stomach, and also applies to chest and stomach abdominal pain, male sperm lacking or female genital cold. It also has the effect of relieving odors on the gums.

As such, Chinese herbs of Angelica, Hwanggi, Cheonggung, Sukjihwang, Gobon, Bolchibo, Baekchul, Chong, Clove have warm properties, which can neutralize the cold pork meat and have a strong noise. Even if you eat pork soup, you can enjoy pork soup without problems such as indigestion, diarrhea and abdominal pain.

As above, when the preparation of pork bones, pork and various auxiliary materials is completed, make a broth for pork soup. The production method of pork soup rice broth proposed by the present invention is as follows.

[How to make pork soup rice stock] (20)

2 is a flowchart showing a method for producing pork soup stock broth according to an embodiment of the present invention.

As shown in FIG. 2, first, 60 kg of pork bone from which blood has been removed is placed in a first pot, and about 80 liters of cold water is added thereto.

Next, using a high-pressure gas fire, the pork bones are cleaned for about 4 hours as high as possible. At this time, it is desirable to remove the floating float, that is, floating on the water from the process of fixing the pork bone from time to time.

After the float is almost removed, add about 5g of ginger juice and go further. At this time, the ginger juice serves to reduce the mischief and the tender pork, such as the smell of pork.

In this process, Chinese herbal medicines of Angelica, Astragalus, Cheongung, Sukjihwang, Gobon, Golbobo, Baekchul, Pilate, and Clove may be added. At this time, it is better to add the herbal medicine to the extent that it does not harm the taste of pork soup, donkey 10-20g, Astragalus 10-20g, Cheongung 10-20g, Sukjihwang 1-5g, Gobon 1-5g, Bolchibo 1-5g, Baekchul A suitable amount of 1 to 5 g, 0.1 to 0.2 g of cloves, and about 0.05 to 0.1 g of cloves is appropriate.

Next, after a certain period of time, about 30% of the pork bone broth, which has been sufficiently hardened, is moved to the second pot, and a portion of the pork bone in the first pot is removed to move to the second pot. Let's do it. At this time, the pork bone to move is not a bone that is sufficiently concerned, but bone bone is not all missing bones are preferred.

After some time, when the bones are raised in the second pot, the pork bones are put back in the first pot.

In addition, if the herbal components of the herbal medicine to some extent, Angelica, Hwanggi, Cheongung, Sukjihwang, Gobon, Bongolbo, Baekchul, Pilate, Cloves of herbal medicines.

At this time, the broth of the first pot complex prepared through the above process is called bone soup.

After that, fill the pot by adding cold water to the bone water of both the first and second pots, and put the prepared meat and about 200g of the soybean paste prepared in the first pot to boil the meat. Miso is also like the ginger juice serves to grab pork rouge. On the other hand, meat is different depending on the type of time to boil, pork belly about 45-55 minutes, neck, forelimb is about 50 minutes to 60 minutes is preferable to boil.

When the meat of the first pot just boils, remove the oil from the meat as much as possible, and then use the pork belly and carcass for meat, and the carcass and foreleg for meat. Here, the portions other than pork belly, neck meat and foreleg meat are highly likely to have swine taste, so it is preferable not to use other parts.

At this time, the broth of the first pot complex prepared through the above process is called meat soup.

In the method of manufacturing pork soup rice broth proposed by the present invention, the mixing ratio of the bone soup and the meat soup described above influences the taste of the broth, and prepares the soup for the pork soup with different ratios for each time period.

For example, during the day when many customers prefer a light taste, pork soup can be prepared by mixing 45-55% by volume of meat soup with 45-55% by volume of meat soup, and in one embodiment of the present invention, bone soup It is preferable to mix the meat soup with a volume ratio of about 1: 1.

In addition, at night when a lot of customers prefer a rich broth taste, bone soup may be prepared by mixing 55-65% by volume of bone soup with 35-45% by volume of pork soup, and in one embodiment of the present invention, bone soup and meat It is desirable to mix the soup in a volume ratio of about 1.4: 1.

By varying the ratio of bone soup and meat soup in each time zone, it is possible to provide pork soup that is tailored to the customer's preference.

During this process, the second pot is continuously boiled over medium heat so that the first pot can be replenished with the broth of the first pot if the broth is reduced or simmered due to the sale of pork soup. Through this, even when all the stock is exhausted, it is possible to shorten the time to prepare a new stock.

Lastly, the prepared broth, boiled pork, and other ingredients are deliciously cooked in the pot.

[How to put pork soup in casserole] (30)

Figure 3 is a flow chart showing a method for putting pork soup in the earthenware pot according to a preferred embodiment of the present invention.

As shown in Figure 3, the pork prepared in the above process is pre-cut into a size of about 3cm x 3cm to eat.

Next, place a knuckle on the earthenware bowl and place another handful of leek that is about 5cm above it. In addition, put a handful of sliced meat on top of the cooked pots of broth.

After the rice cake is finished, add 3g of prepared flavored rice on the hot meat and put a spoon so that the rice can be raised. Then, when you put red dab and yellow garlic on top of the flavored rice, green of leek, red of dadae, and yellow of garlic are mixed together to give appetite and taste.

As mentioned above, although one embodiment of the pork soup rice broth production method of the present invention has been described, those skilled in the art should add the component within the scope not departing from the spirit of the present invention described in the claims. The present invention may be variously modified and changed by changing, deleting or adding the same, which will also be included within the scope of the present invention.

10: prepare pork soup ingredients
20: pork soup rice broth production method
30: How to put pork soup in a pot

Claims (6)

(a) placing the dehydrated pork bone in a first container filled with cold water and starting heating;
(b) frequently removing by-products floating on the first container;
(c) injecting ginger juice into the first container;
(d) moving a portion of the broth in the first vessel into a second vessel and then moving a portion of the pork bone in the first vessel to the second vessel;
(e) initiating heating of the second vessel;
(f) moving all of the pork bone in the second container into the first container after a period of time;
(g) further adding cold water into the first container and the second container, and then inserting at least one of pork belly, neck, and foreleg meat produced by the pig into the first container and the first container; Injecting external red bean paste into the container;
(h) removing the suspended matter such as oil suspended on the first container;
When the ginger juice is added in the step (c), Angelica, Astragalus, Cheongung, Sukjihwang, Gobon, Golbobo, Baekchul, Pilate, Clove are further added.
The intensity of the fire applied to the first container is stronger than the intensity of the fire applied to the second container pig meat soup production method. The method of claim 1,
The broth in the second container heated from the step (e) is supplemented when the broth in the first container is insufficient after the step (h). delete delete 3. The method according to any one of claims 1 to 2,
The pork soup rice broth is prepared by mixing 45 to 55% by volume of the broth in the first container of the step (f) to 45 to 55% by volume of the broth in the first container of the step (h) Pork soup rice broth production method. 3. The method according to any one of claims 1 to 2,
The pork soup rice broth is prepared by mixing the broth in the first container of the step (h) with 55 to 65% by volume of the broth in the first container of step (f) to 35 to 45% by volume Pork soup rice broth production method.

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