KR101585409B1

KR101585409B1 - Manufacturing method of traditional dried medication beef

Info

Publication number: KR101585409B1
Application number: KR1020150125611A
Authority: KR
Inventors: 신말숙
Original assignee: 신말숙
Priority date: 2015-09-04
Filing date: 2015-09-04
Publication date: 2016-01-21

Abstract

The present disclosure provides a method for preparing dried beef, wherein the method comprises: a step of slicing rump of beef in a flat and long shape to have a thickness of 0.3-0.8 cm; a step of draining blood from the sliced rump of beef; a first step of seasoning the rump of beef, of which blood is drained, with soy sauce and sesame oil, wherein firstly the rump of beef is seasoned with sesame oil, soaked in soy sauce and then patted down to allow spices to permeate the rump of beef; a first step of drying rump of beef, of which spices have permeated, to a semi-dry state by hanging; a second step of seasoning the semi-dried rump of beef by dipping into marinade, which is made of soy sauce, sesame oil, honey, sesame, pepper, chopped onion, garlic juice, and then patting down so as to allow the spices to evenly permeate the semi-dried rump of beef; and a second step of drying the rump of beef, of which spices have permeated, wherein the rump of beef is sprinkled with ground pine nuts and then hanged to be dried. According to the present invention, a method for preparing a dried medication beef in a traditional manner has effects of: allowing the dried medication beef to be consumed by people of all ages and both sexes not only in Korea but also in foreign countries without repulsion as it has a traditional taste and flavor; contributing to the increase in the income of beef farmers as rump of beef, which is less demanding and is relatively cheap compared to other parts, is used; allowing an easy consumption of dried medication beef with soft and a chewy taste since rump of beef, which is low in fat but high in protein content is used; and being beneficial to health as natural ingredients are used.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a conventional medicament,

More particularly, the present invention relates to a method of manufacturing Korean traditional medicine bottles, which are prepared by sprinkling beef rashes and spreading them on a wicker.

In general, jerky, a type of traditional food in Korea, is a thin, sliced and dried beef with a small amount of oil, light beef and pork are thinly sliced, sprinkled with soy sauce, and spread on a wedge. In addition, jerky is rich in protein, easy to carry and store, and can be easily ingested by busy modern people. It is also used as a side dish or a side dish as well as a side dish or a side dish.

The history of the meat processing of our nation has been developed to increase its shelter, and its beginnings have been developed by burning, grilling, storing and drying salt or soy sauce. In the ancient literature, it is said that jerky was first found in the closed back items of the 3rd year of the Silla Newspaper (683), and it was described that jerky was set up on the table, which was hosted by Song Dynasty, Of the products of the pheasant and the venison of the beef is specified.

These beef jerky is made by slicing beef into pieces, sprinkling salt with dried saps, kneading with a knife, kneading dried beef, putting beef in soy sauce, etc., (醬), and liver (醬脯).

In the prior art related to this, Patent Document 1 discloses a method in which raw fish, garlic, and raw juice are used as spices, coarse salt such as unsalted salt is used as a salt, spices, coarse salt and water, sugar, syrup, And the mixture is mixed and heated at a temperature of 90 to 100 ° C for 20 to 40 minutes and the raw meat is immersed in the cooled immersion liquid to absorb the sauce.

Patent Document 2 discloses a method for producing pork beef jerky, which comprises a step of cutting pork, a step of preparing and boiling seasoned sauce added with spices, a step of immersing the cut pork in boiled seasoned sauce, And drying the defatted pork. The method comprises the steps of:

However, the above-described conventional techniques are expensive to produce only good portions of meat, and they are rapidly produced at a factory through forced heat treatment and depilatory processes. Therefore, nutrients such as proteins are destroyed, texture is reduced, There is a problem that is difficult to feel flavor.

Korean Patent Publication No. 1998-028137 (published on July 15, 1998) Korean Patent Publication No. 2003-0071255 (published on September 3, 2003)

The present invention has been devised to solve all of the problems described above, and it is possible to produce traditional medicines by using traditional methods and feel the traditional taste and flavor. Therefore, it is possible to provide a high quality food which can be easily ingested by both Koreans, And to provide a method for manufacturing a pharmaceutical.

In addition, it can contribute to the income increase of Hanwoo farmers by using the ridgeline which has no demand and low price compared to the other parts. It is soft and has low fat content. Instead, it uses ridgeline with a high protein content to produce a soft, The present invention also provides a method for manufacturing a conventional pharmaceutical preparation which is easy to use and which uses only natural materials and is beneficial to health.

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing beef cattle, the method comprising: a step of grinding the beef so that the rump has a constant thickness of 0.3 to 0.8 cm and has a flat and elongated shape; Removing the blood from the cut rim; First, rinse off the blood rash with soy sauce and sesame oil. First, rinse the rump with sesame oil, soak in the soy sauce, and let the sauce spread evenly over the rump. A primary drying step in which the marinades impregnated with the sauce are half dried; The semi-dried rump is soaked in sesame oil, honey, sesame, pepper powder, chopped green onion, and garlic juice in soy sauce, so that the sauce is evenly poured into the rump; And a second drying step of spraying the pomegranate evenly on the rash with seasoning and allowing the pomegranate to dry on a dry basis.

Moreover, the step of removing the blood is characterized by superimposing two or three sheets of low-grade ridges and pressing the non-mites to remove the blood.

In the first seasoning step, sesame oil 200-300 g and gelatin 100-150 g are used per 2,400 g of the rash, and the second seasoning stage uses 10-20g of sesame oil, 30-60g of honey per 2,400g of the rash, 30-60g of honey, 10 to 20 g of pepper powder, 5 to 15 g of pepper powder, 10 to 30 g of chopped garlic, 10 to 30 g of chopped garlic or garlic juice.

In addition, the soy sauce is made with black soybean meju and has jujube, which is characteristic of using Jinjang.

In addition, the Jinjang was prepared by preparing 4.5 kg of salt per 5.5 kg of black soybean meal, 18 L of water, 7 dried chilies, and 500 g of jujube. The meju was washed in brine and dried in a wedge, , Put the meju and salt water in the jar, cover it with the lid and store it in a place where it does not go out. Then, put the jujube and the dry red pepper in the moon when the moon is in the air. When the soy sauce starts to boil, it is reduced to weak fire, Feature.

Furthermore, the above-mentioned first and second drying steps are characterized by spreading the rump with the seasoning spread out, drying it in the shade, and reversing the rump at regular intervals.

The secondary drying step is also characterized in that it is dried to have a water content of 5 to 10%.

In addition, the pine flour is characterized by using white flour powder, but using 200 g per 2,400 g of raspberry.

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According to the present invention, it is possible to easily produce medicines by conventional methods and to feel the traditional taste and flavor, so that it can be easily consumed by both Koreans and the elderly as well as foreigners.

In addition, it can contribute to the income increase of Hanwoo farmers by using the ridgeline which has no demand and low price compared to the other parts. It is soft and has low fat content. Instead, it uses ridgeline with a high protein content to produce a soft, And is effective for health by using only natural materials.

Fig. 1 is a view showing a rump region of beef.
Figure 2 is a flow chart of a method of making a traditional medicament of the present invention.
FIGS. 3A to 3J are photographs of a process according to an exemplary embodiment of the present invention.

Hereinafter, with reference to the drawings, specific details for carrying out the conventional medicine foam and its manufacturing method according to the present invention will be described in detail with reference to examples.

The conventional medicines according to the present invention and its preparation method relate to Korean traditional medicines and methods for preparing them by sprinkling beef rashes, S20), a first seasoning step (S30), a first drying step (S40), a second seasoning step (S50), and a second drying step (S60).

The reason for writing the word "medicine" in the traditional medicines according to the present invention is that it uses the native honey which was used as medicine for the precious food on the basis of the idea of the short medicine, which is medicine.

As shown in FIG. 3A, in a state in which natural materials such as beef rump are prepared, a dicing step S10 is performed so that the rump has a constant thickness of 0.3 to 0.8 cm and has a flat and elongated shape as shown in FIG. 3B.

Using the rump of Hanwoo, the rump is composed of the inward and semilunar rhizomes located inside the buttocks of the cow, the lump is large and the marbling is small, the meat color is slightly darker, the fat content is small, The ratio is high. In addition, the texture of meat is not rough compared to that of large meat loaf, and thick muscle fibers are connected uniformly.

These ridgelines are the most soft and tasteless of the cow's hind legs, produced about 15kg per cow, and domestic domestic consumption of cow's milk is concentrated in specific areas such as loin and relief, Is used as the main material of jerky, it can contribute to the income increase of the Hanwoo farmers. It is soft and has a low fat content. Instead, it uses a ridgeline with a high protein content.

The blood removing step (S20) is a process for removing blood from the cut rim. That is, as shown in FIG. 3C, two or three rashes are superimposed on each other and pressed against the myeoncheoncheon to remove the blood. If the blood remains, the taste of the medicament tastes stronger and the taste is not good.

Referring to FIG. 3D, in the first seasoning step (S30), the rinse-off rinse is seasoned with soy sauce and sesame oil. The rice rinse is first put into sesame oil, and then dipped in soy sauce so that the seasoning is uniformly applied to the rinse.

It is preferable to use 200-300 g of sesame oil and 100-150 g of gelatin per 2,400 g of rash.

At this time, it is desirable to use soy sauce, which is soaked with black soybean meju and jujube. Black beans are called as black beans in water, then put in a cauldron, cooked well, put in a mortar and cook meju, and put the straw on a molded meju. After drying for a few days, warm in a warm place of 30 to 40 ℃ It is aged and dried in the sun again.

In addition, Jinjang is made of black beans, black bean meju 5.5kg, black beans 5.5kg per week 4.5kg of salt, water 18L, 7 chili peppers, and 500g of jujube are prepared. I washed the black soybean meju clean, dried it in a wedge, dried it in salt water, dissolved it, and put the meju in a jar. I poured salt water into it and kept it for about 100 days When the soy sauce starts to boil, reduce it to a low heat. It is boiled for about 30 minutes, cooled and then sterilized and sterilized by placing it in a well-ventilated, sunny place.

In addition, in the above-mentioned first seasoning step (S30), all the ready-to-eat prawns are well sucked in the rump, and the taste of the poultry is improved. At this time, the sesame oil makes the jinjye soak well in the rash, and keeps the jar fresh while cutting air during drying.

The primary drying step (S40) is a step of drying the semi-dried rinse which is well seasoned and semi-dried. As shown in FIG. 3E and FIG. 3F, the primary drying step (S40) is a method in which the rinse impregnated with seasoning is spread out on the tray, dried in the shade, turned over the rinse at regular intervals while confirming the degree of drying by hand, Avoid drying too much.

3g and 3h, the semi-dried rump is immersed in sesame oil, honey, sesame, pepper powder, chopped green onion and garlic juice in soy sauce, so that the sauce is uniformly permeated to the rump. The tooth is a process.

It is preferable to use 10 to 20 g of sesame oil, 30 to 60 g of honey, 10 to 20 g of sesame seeds, 5 to 15 g of pepper powder, 10 to 30 g of chopped garlic, 10 to 30 g of chopped garlic or garlic juice per 2,400 g of rumpella.

Here, honey is native honey, and vitamin B complexes B1, B2, B6, pantothenic acid, and formic acid, lactic acid, malic acid, and enzyme are relatively abundantly contained in the present invention. It provides a beneficial effect.

In addition, it is possible to feel the traditional taste and flavor, to squeeze a little bit but to feel the spicy and spicy taste by making only the natural ingredients such as sesame oil, sesame oil, pepper powder, chopped green onion and garlic juice in Jinjiang. It can be easily consumed by foreigners as well as both sexes in Korea, and it is beneficial to health.

In addition, one piece of rump can be well prepared, and the ready-made pearls and sauces can penetrate into the rumbles to improve the flavor of the pack.

Referring to FIG. 3I, the secondary drying step (S60) is a step of spraying evenly the pomegranate slurry on the rash with seasoning and drying the pomegranate. It spreads well on the rump with seasoning, dries in the shade, and turns the rump at regular intervals. At this time, drying is performed so that the water content of the rump is 5 to 10%.

In this way, it is possible to feel the deep flavor and flavor of the traditional drink when you drink the medicines, and 74% of the fat and 15% of the protein of the main unsaturated fatty acid Of course, it contains vitamins such as niacin, minerals such as P, Fe, etc., and it is beneficial for health.

Preferably, the pine flour is made from white pine flour produced in a paddy field which provides a humid climate, and 200 g per 2,400 g of the rubbish is used.

As a result, the conventional medicines according to the present invention and the manufacturing method thereof can produce medicines by the conventional method and feel the traditional taste and flavor, so that it is possible to easily ingest the medicines of foreigners, It is possible to contribute to the income increase of Hanwoo farmers by using the rudderless and low-price rump compared with the less demanding and less fat content, instead of using a ridgeline with a high protein content. Using only ingredients will benefit your health.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be apparent to those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.

Claims

A step of slicing the beef so that the rump has a constant thickness of 0.3 to 0.8 cm and is flat and elongated;
Removing the blood from the cut rim;
First, rinse off the blood rash with soy sauce and sesame oil. First, rinse the rump with sesame oil, soak in the soy sauce, and let the sauce spread evenly over the rump.
A primary drying step in which the marinades impregnated with the sauce are half dried;
The semi-dried rump is soaked in sesame oil, honey, sesame, pepper powder, chopped green onion, and garlic juice in soy sauce, so that the sauce is evenly poured into the rump; And
And a second drying step of spraying the pomegranate evenly on the rim with the seasoning,
Wherein the soy sauce is soaked with black soybean meju and uses jujube, which contains jujube.

The method according to claim 1,
The method of manufacturing a conventional pharmaceutical preparation according to claim 1, wherein the step of removing the bodily waste comprises the steps of:

The method according to claim 1,
In the first seasoning step, sesame oil 200-300 g and gelatin 100-150 g are used per 2,400 g of the rash,
In the second seasoning step, 10 to 20 g of sesame oil, 30 to 60 g of honey, 10 to 20 g of sesame seed, 5 to 15 g of pepper powder, 10 to 30 g of chopped garlic, 10 to 30 g of chopped garlic or garlic juice are used &Lt; / RTI >

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The method according to claim 1,
In the above-mentioned Jinjiang, 4.5 kg of salt, 5.5 g of black soybean meal, 18 L of water, 7 dried red pepper and 500 g of jujube were prepared,
Meju was washed in brine cleanly, dried in a wedge, dried in water, dissolved in water, then placed in a jar with meju and salt water, covered with a lid,
And the jujube and the dried red pepper are put in the moon when the moon is filtered, and when the soy sauce starts to boil, the mackerel is reduced to a weak fire, and after the moon is cooled, it is cooled and aged.

The method according to claim 1,
Wherein the first and second drying steps are carried out by spreading the rinse impregnated with the sauce, spreading the rinse, drying in the shade, and reversing the rinse at regular intervals.

The method according to claim 1,
Wherein the second drying step is performed so as to have a moisture content of 5 to 10%.

The method according to claim 1,
The pine flour is made from white pear powder,
And 200 g per 2,400 g of said rash.

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