KR101308289B1 - Meat and fish, shellfish cooking method using bamboo barrel - Google Patents

Abstract

PURPOSE: A cooking method of fish and shellfish is provided to insert a cooking material into a bamboo tube after completely removing sap before cooking the cooking material with heat and smoke. CONSTITUTION: Phyllostachys pubescens is cut to a longitudinal direction to obtain a bamboo tube cooker in a half-cylinder shape (S100). The bamboo tube cooker is inserted into a kiln, and heated for at least 30 minutes at the temperature greater than 100°C (S110). Sap produced during a heating process is completely removed. Cooking materials are inserted into the bamboo tube cooker without the sap (S120). Plural bamboo tube cookers are laminated in which the opened portion faces upward, and the bamboo tube cookers are tied with a copper wire for fixing (S130). The tied bamboo tube cookers are mounted on a hemispherical hot plate formed of a stainless steel plate, and the hot plate is inserted into a furnace (S140). A heating material selected from oak, bamboo, or rice straws is inserted into the furnace, and the heating material is combusted for smoking the cooking material (S150). [Reference numerals] (AA) Start; (BB) End; (S100) Step of preparing a bamboo tube cooker; (S110) Step of pre-processing the bamboo tube cooker; (S120) Step of inserting cooking materials; (S130) Step of fixing the bamboo tube cooker; (S140) Step of mounting the bamboo tube cooker on a hot plate and inserting the plate into a furnace; (S150) Step of smoking of indirect-heating

Description

How to cook meat and seafood using bamboo barrels {MEAT AND FISH, SHELLFISH COOKING METHOD USING BAMBOO BARREL}

The present invention relates to a method for cooking meat and seafood using a bamboo barrel, and more particularly, by placing meat, seafood and the like in a bamboo barrel, and then laminating it in a kiln and cooking it in a kind of smoked form to enhance taste and aroma and enhance texture. The present invention relates to a method for cooking meat and seafood using bamboo barrels that have been improved.

In general, bamboo is widely used for medicinal purposes from the root to the leaves, and ancient literature (sinbong medicinal herb) has a bitter and tasteful nature, which is said to be effective in relieving and relieving fever, tumors, and conflict.

In addition, according to the medical books, it is known to have mysterious effects such as ovulation, hemostasis, expectoration, stroke, diabetes, headache, hypertension, dizziness, nervous breakdown, pregnancy anemia, epilepsy, insomnia, overcoming weeks and fatigue recovery. .

Recently, as the interest in well-being increases with regard to health promotion, efforts are being made to utilize bamboo which has a good effect on the human body. For example, rice using bamboo barrels, alcoholic beverages aged using bamboo barrels, and cooking in bamboo barrels That is how to cook meat.

In the related art, Patent No. 647104 discloses a cooking method for allowing the efficacy of ocher and bamboo to penetrate into the meat by using the oak coated bamboo foot.

In addition, Korean Patent Laid-Open No. 2001-49214 relates to a method of cooking meat and fish using a bamboo barrel, and stuffing onion, meat, garlic, green pepper and various seasonings in a bamboo barrel, and then cooking one in an oven by blocking one end with aluminum foil. A cooking method is disclosed.

In addition, Korean Patent Application No. 1998-20434 discloses a bamboo barrel pork grilled by putting pork, potatoes and banks in a bamboo barrel and covered with a foil, and Patent No. 532134 discloses pork, jisoo and herbs. Disclosed is a method for cooking medicinal pork, which is put into a bamboo barrel and covered and heated in an order of bamboo leaves, ocher paper and foil.

In addition, Korean Patent No. 1112520 relates to a method of cooking meat using a bamboo barrel, wherein the bamboo barrel is cut in the longitudinal direction, the upper part is capped, the meat is put in the lower part, sealed with foil, and then cooked using charcoal. It is starting.

In addition, Japanese Patent Laid-Open No. 2001-0049214 discloses a method of cooking meat by placing meat and water hooks in a bamboo barrel.

However, most of these prior arts take the form of bamboo in a barrel and wrap it with aluminum foil to indirectly heat or direct it, which has no adverse effect on human body due to aluminum foil. It is not considered.

That is, the aluminum foil is oxidized when the aluminum is heated at high temperature, and released into the atmosphere in the form of aluminum oxide, and the released aluminum oxide is doubled in the cooked product, causing excessive digestion of digestive enzymes such as constipation and diarrhea, Decreased pancreatic juice is harmful to the human body because it is an environmentally harmful substance that causes dementia, osteoporosis, cancer, insomnia, muscle pain, degenerative diseases, and fractures.

Nevertheless, the techniques disclosed in the prior art make use of aluminum foil, which is a problem.

In addition, the disclosed prior art can not produce a deep taste or aroma by smoking because most of the cooking is sealed in the bamboo barrel itself. Of course, there is a method of cooking in a smoked form, but these are mainly cooked in an oven in a state containing the cooked products in a bamboo barrel, or put in a smoked barrel in a large amount at the same time it is difficult to expect the taste and aroma.

For example, the above-mentioned Patent Publication No. 2001-0049214 is such an example.

In particular, the techniques disclosed in the prior art also includes a method of directing using charcoal, in which case there is a disadvantage in that the cooked material is easily burned as well as bamboo.

In addition, the above-described prior art is used for cooking after washing the bamboo barrel, usually bamboo is aged for more than three years, so that the sap is produced when heated, so this sap causes fishy taste, elution of harmful components In particular, during hot summer use, it can cause abdominal pain and diarrhea after eating due to bacteria or pathogens such as fungi present in naturally occurring sap.

Therefore, the bamboo barrel cooking method of the art is disclosed in a variety of forms, but more hygienic and has a depth of taste and aroma different from the existing, there is a need for improving the bamboo barrel cooking method to benefit the human body.

The present invention is to create a cooking method that can be more hygienic and healthful while grasping and solving the various problems of the prior art as described above, cooked in a state in which the sap generated in the bamboo barrel is completely removed Its main purpose is to provide meat and seafood cooking methods using bamboo barrels that are good for health while adding flavor and steaming without burning bamboo barrels using heat and smoke. have.

The present invention is a means for achieving the above object, the step of taking the bamboo shoot having a diameter of 15cm or more and cutting in the longitudinal direction to make a semi-cylindrical bamboo barrel cooking vessel; Heat-treating the prepared bamboo barrel cooking vessel in advance to completely remove the sap; Incorporating the to-be-cooked product into the bamboo container cooking vessel from which sap is removed; A plurality of bamboo barrel cooking vessels into which the to-be-cooked object is placed, stacked in a state in which the open portions face upwards, and then tied and fixed with copper wires; Placing a bundle of fixed bamboo barrel cooking vessel on a semi-circular heating plate made of stainless steel plate and pushing the heating plate into the heating furnace; Adding a heating material of any one of oak, bamboo, and straw into a heating furnace, and burning the smoke to smoke the cooked material put in a bamboo barrel cooking container with heat and smoke; Provides meat and seafood cooking methods.

At this time, the step of removing the sap completely, the bamboo barrel cooking vessel prepared in a semi-cylindrical shape in a kiln and heated to a temperature of 100 ℃ or more for at least 30 minutes, even if it consists of the process of removing all the sap generated during heating It has its features.

In addition, in the step of adding the cooking material, it is also characterized in that the addition of blueberries or blackberries after the addition of the cooking material.

In addition, in the step of adding the to-be-processed product, the efficiency of the cypress is covered with heat by wrapping or covering it with a thinly lit cypress with a width of 20 ± 5cm and a thickness of 0.2-0.3mm on the input to be processed It is also characterized by penetrating into food and doubling.

In addition, in the step of adding the cooked product, it is also characterized in that by adding one or more of the mulberry leaf, lotus leaf, oak leaf, sesame leaf after the addition of the cooked material to cover the cooked material.

In addition, in the step of inputting the cooked material, the input of the cooked material is characterized in that it is added to the first smoked.

And, in the step of pushing the heating plate into the heating furnace, when placing a bundle of fixed bamboo barrel cooking vessel on the heating plate, the ganban stone or crystal is laid on the heating plate in advance, and the cooking vessel is seated thereon There is this.

According to the present invention, it is possible to obtain the effect of enriching the flavor while keeping the flavor peculiar to the cooked food by sufficiently burning the fragrance of bamboo by burning it so as not to burn.

In addition, the meat is soft by the smoke, it does not contain harmful substances, such as foil, which is beneficial to health, and if it contains medicinal herbs, it is effective in promoting health.

1 is a flow chart showing a meat and seafood cooking method using a bamboo barrel according to the present invention.
2 is an exemplary sample picture illustrating a meat and seafood cooking method using a bamboo barrel according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Before describing the present invention, the following specific structural or functional descriptions are merely illustrative for the purpose of describing an embodiment according to the concept of the present invention, and embodiments according to the concept of the present invention may be embodied in various forms, And should not be construed as limited to the embodiments described herein.

In addition, since the embodiments according to the concept of the present invention can make various changes and have various forms, specific embodiments are illustrated in the drawings and described in detail herein. However, it should be understood that the embodiments according to the concept of the present invention are not intended to limit the present invention to specific modes of operation, but include all modifications, equivalents and alternatives falling within the spirit and scope of the present invention.

In the present invention, a bamboo barrel is used.

Bamboo barrel is a natural material commonly present as indicated in the prior art described above.

However, the present invention does not use simple bamboo, and specifically uses only bamboo shoots.

Mengjongjuk is a bamboo that lives only in the southern coast of Geoje Island and is suitable for smoked dishes because it is 15-20cm in diameter.

For reference, the king porridge produced in Damyang is difficult to use because only 10cm in diameter.

In particular, since bamboo is composed of natural cellulose, sap is generated when heated. Bamboo sap must be excluded from the present invention because it has a strong fishy taste.

In addition, in the case of bamboo sap, only three kinds of edible porridge, wangdae, cotton pad is edible, the rest of the bamboo sap should not be edible. In addition, Bongjongjuk in mid-April-June, and the sap from the mid-July to mid-July, only sap is effective in pharmacological action, so sap is not really helpful for smoked dishes.

Moreover, in the hot summer season, various pathogens, including mold, live in the sap and need to be removed.

In addition, if you cook without heating the bamboo sap into the cooked state, the sap comes out of the cooked food, and when it cools, oil becomes entangled in the cooked food, which reduces the texture of the cooked food. Of course, ingestion may cause arteriosclerosis or heart disease, so fluids must be removed.

On the other hand, the present invention never uses the aluminum foil used by most of the prior art.

As described above, since the aluminum foil is oxidized at high temperature to produce aluminum oxide, which is doubled in the processed material, the aluminum foil must be excluded because it is harmful to the human body.

Therefore, in the present invention, it is possible to fix the to-be-processed object by tying and using copper wire. In particular, the present invention is in principle to use the upside down without covering the bamboo barrel in the longitudinally split state so that it can be smoked rather than sealed as in the prior art.

As such, the present invention uses copper wire, so even if copper is oxidized at high temperatures, copper oxide does not dissolve in water and is not a problem because it is beneficial to the human body. That is, copper, as it is known, aids in the production of bone, hemoglobin and red blood cells, and combines with zinc and vitamin C to produce elastin, one of important skin elasticity proteins, and prevents anemia, baldness and diarrhea and respiratory failure. It has a calming effect.

In addition, the bamboo barrel having a semicircular shape cut in the longitudinal direction, that is, the bamboo semi-cylinder is placed in the same direction with the open part facing upwards, and each of the workpieces are placed in a superimposed manner. It is easy to penetrate, through which the cook can be cooked well, and the aroma and taste of various subsidiary materials including a unique bamboo fragrance can be naturally absorbed into the cook.

Here, the cooked food to be cooked in the present invention is not limited to meat, and may include fish and shellfish, eggs of various algae, and agricultural products (potato, sweet potato, lotus root, hemp, pumpkin, etc.).

In addition, since the cooking method according to the present invention is not a direct heating method but a direct heating method, it is placed on a heating plate such as a semi-circular stainless steel plate, such as baking baked sweet potatoes in winter to prevent bamboo burning. It is desirable to be able to smoke while providing a plurality of such heating plates and inserting them in a multi-stage heating furnace to draw out a plurality of cooking materials can be heated and cooked at the same time.

A cooking method according to the present invention having such characteristics will be described with reference to FIGS. 1 and 2.

The cooking method according to the present invention first goes through a bamboo barrel cooking vessel preparing step (S100).

The bamboo barrel cooking vessel preparation step (S100) is a step of making a bamboo barrel cooking vessel of semi-cylindrical shape by cutting in the longitudinal direction after collecting the bamboo shoot having a diameter of 15cm or more.

At this time, the foreign substances generated when cutting the bamboo barrel, for example, to remove the debris such as sawdust clean.

Next, the bamboo barrel cooking vessel pre-treatment step (S110).

The bamboo barrel cooking vessel pretreatment step (S110) is a step of completely processing the sap in advance so that sap is not generated during cooking when the bamboo barrel is used as a cooking vessel.

To this end, a bamboo barrel cooking vessel prepared in a semi-cylindrical shape is placed in a kiln and heated to a temperature of 100 ° C. or higher for at least 30 minutes, and all the sap generated is discarded.

In other words, by using high heat to completely extract the sap contained in the bamboo.

Repeat this process until no sap occurs, and when complete is dried at room temperature.

As described above, the present invention is characterized in that the bamboo barrel, which is the object of the cooking container, is maintained in a baked state once heated.

Subsequently, through the input of the workpiece (S120).

The cooking step (S120) is a semi-cylindrical bamboo barrel cooking by spreading the meat, fish and shellfish, eggs of various birds, and agricultural products (potatoes, sweet potatoes, lotus root, hemp, pumpkin, etc.) widely It is a step in the container.

In this case, the added preparation is much more advantageous in flavoring or extending the shelf life when added in a primary smoked state.

In particular, blueberries or blackberries, which are excellent in anti-oxidation, anti-aging, urinary tract infection prevention, and vision improvement, can be added, which are rich in vitamins and minerals and are free from cancer and other aging-related free radicals. It is a very beneficial material to neutralize harmful by-products to make the human body healthy.

Also, in order to add flavor and benefit health, the effect of the cypress may be penetrated into the vessel by heat by wrapping or covering it with a thinly lit cypress with a width of 20 ± 5 cm and a thickness of 0.2-0.3 mm. Can be.

At this time, the cypress is rich in phytoncide is known to have a lot of ingredients and benefits, such as atopic dermatitis improvement, relieve insomnia, strengthen immunity, cancer cell destruction, antibacterial and antiseptic and sedative effect.

In addition, mulberry leaf, lotus leaf, oak leaf, sesame leaf, etc. can cover the leaves of edible medicinal herbs, such as stroke, hypertension, diabetes, arteriosclerosis improvement and heart disease prevention, clearing blood and inhibiting aging are known to have the effect have.

In this way, when the input of the finished product is completed, the bamboo barrel cooking vessel is fixed (S130).

The bamboo barrel cooking vessel fixing step (S130) is different from the conventional one to seal the to-be-cooked product or the bamboo barrel cooking container itself with aluminum foil, and in the state in which a plurality of semi-cylindrical bamboo barrel cooking containers are arranged in the same direction After stacking by stacking and then bundle it with a copper wire to be fixed in a bundle.

As described above, the present invention maintains a state in which a part of the cooked material is exposed unlike the conventional one, and a gap is formed along the arc shape between the cooking vessel and the cooking vessel so that heat and smoke can penetrate freely between the space formed by the interval. It becomes possible.

Because of this, cooking is smooth, deep and rich taste and aroma, and cooked food ripen well.

Thereafter, the fixed cooking vessel bundle is seated on a heating plate and then a step (S140) is performed to the heating furnace. The step (S140) is performed by heating the heating plate on a heating furnace of a type used when cooking sweet potatoes in winter. It is made of a multi-stage stacking form, of course, is configured to be pulled in and out of the furnace toward the furnace, and can be easily understood with reference to the illustrated sample picture (FIG. 2).

Particularly, if the use of seating a fixed bundle of cooked vessels in the state in which the lamellar or crystal is put on the heating plate is not easy to cool even after a long time is excellent in heat retention, and the far-infrared rays emitted from them are penetrated into the cooked meat Makes it softer and better, and makes it easier for bamboo to burn.

In this state, and finally through the indirect heating-type smoking step (S150), in the step (S150) to put the heating material into the heating furnace to burn the cooked material with the heat and smoke.

At this time, the heating material must necessarily use natural materials such as bamboo, oak, straw, and charcoal should not be used. Charcoal only flies at high temperatures and is not desirable for smoking.

In this case, bamboo, oak, straw, etc. are beneficial to give a unique aroma and deep taste, and above all, the pharmacological action is beneficial to the human body.

As described above, the present invention can be cooked to be cooked to have a richer taste and aroma by smoked in a different way from the existing, it is expected to be able to increase the value as well-being food can completely eliminate the risk to the human body.

S100: bamboo barrel cooking vessel preparation step
S110: pre-treatment step of bamboo container cooking vessel
S120: Input of the processing object
S130: bamboo barrel cooking vessel fixing step
S140: heating plate seating and heating furnace input step
S150: indirect heated smoking stage

Claims (7)

Collecting the bamboo shoots having a diameter of 15 cm or more and then cutting them in the longitudinal direction to make a semi-cylindrical bamboo barrel cooking vessel;
Put the bamboo container cooker prepared in semi-cylinder shape into the kiln and heat it at least 30 minutes at a temperature of 100 ℃ or higher, and remove the sap from heating to remove the prepared bamboo container cooker in advance. Removing it completely;
Incorporating the to-be-cooked product into the bamboo container cooking vessel from which the sap is removed;
A plurality of bamboo barrel cooking vessels into which the to-be-cooked object is placed, stacked in a state in which the open portions face upwards, and then tied and fixed with copper wires;
Placing a bundle of fixed bamboo barrel cooking vessel on a semi-circular heating plate made of stainless steel plate and pushing the heating plate into the heating furnace;
Adding a heating material of any one of oak, bamboo, and straw into a heating furnace, and burning the smoke to smoke the cooked material put in a bamboo barrel cooking container with heat and smoke; How to cook meat or seafood.
delete The method of claim 1,
In the step of inserting the cooking, meat and seafood cooking method using a bamboo barrel, characterized in that the addition of the blueberry or blackberry after the addition of the cooking.
The method of claim 1,
In the step of adding the to-be-cooked product, after wrapping the to-be-cooked food, it is wrapped or covered with a thinly lit cypress with a width of 20 ± 5cm and a thickness of 0.2-0.3mm to the cooked material by heat. Meat and seafood cooking method using a bamboo barrel, characterized in that to infiltrate the stomach.
The method of claim 1,
In the step of adding the food, the fish and shellfish using the bamboo barrel, characterized in that by adding one or two or more of mulberry leaves, lotus leaves, oak leaves, sesame leaves after covering the foods How to cook.
The method of claim 1,
In the step of inputting the cooked food, the cooked food to be input is a meat and seafood cooking method using a bamboo barrel, characterized in that the input of the first smoked.
The method of claim 1,
In the step of pushing the heating plate into the heating furnace, when placing the bundle of fixed bamboo barrel cooking vessel on the heating plate, the ganban stone or crystal is already laid on the heating plate, characterized in that the bamboo container is seated thereon How to cook meat and seafood using rice.

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