KR101612338B1 - Stock and the manufacturing method of it - Google Patents

Abstract

The present invention relates to hot meat broth and a manufacturing method thereof and, more specifically, to hot meat broth which can exhibit four tastes including a light taste, a savory taste, a cool taste, and a spicy taste, and to a manufacturing method thereof. According to the present invention, the manufacturing method of a hot meat broth comprises a first ingredient pan-frying step, a drying step, a cooling step, a salt water manufacturing step, a first meat broth preparing step, a second meat broth preparing step, a third meat broth preparing step, and a mixing step. In addition, according to the present invention, a storage period can be extended by boiling the meat broth in a brass plate, making the same in a sterilized state, and preventing the proliferation of bacteria.

Description

[0001] The present invention relates to a method for producing whole grains,

More particularly, the present invention relates to a broth which can exhibit four flavors of a protein taste, a savory taste, a cool taste and a crisp taste, and a method for producing the same.

In general, broth is used for boiling meat or bones such as brisket or scald for a long time and then adding water to the various foods to add flavor to the food. In recent years, It has become possible to taste various foods.

Japanese Patent Registration No. 10-1041417 discloses a method for preparing a concentrated anchovy broth which is useful for health and can be easily used in a natural liquid seasoning while eliminating the manufacturing hassle and the difficulty of storage during cooking, 1199426 discloses a method for producing soup additives and pork ribs using the same.

It is an object of the present invention to provide whole grains capable of exhibiting four kinds of tastes of protein taste, light taste, cool taste and crisp taste, and a process for producing the same.

The method for producing hot and cold water according to the present invention comprises a step of roasting a primary material, a drying step, a cooling step, a brine producing step, a primary raw water preparing step, a secondary raw water preparing step, Mixing step. In the above step of frying the primary material, fry with 1.7 ~ 2.2kg of anchovy, 0.8 ~ 1.3kg of deporit, 0.8 ~ 1.3kg of herring, 1.7 ~ 2.2kg of garlic and 0.8 ~ 1.3kg of whole garlic. In the drying step, the primary materials roasted in the primary material roasting step are dried in a weak fire for 15 to 20 minutes. In the cooling step, the primary materials dried in the drying step are wrapped in a cotton cloth and cooled in a cool place for 24 hours. In the brine production step, 4.7-5.2 kg of salt is added to 270 to 320 kg of water, and the mixture is stored for 24 hours to produce brine. In the primary broth preparation step, the brine produced in the brine production step is boiled. In the preparation of the secondary spring water, the brass bowl and the primary materials cooled in the above-mentioned cooling step are placed in the primary spring water boiled in the primary spring water preparation step, and the mixture is closed for 30 minutes. In the preparation of the third broth, 4.7 to 5.2 kg of non-fermented secondary material, 0.8 to 1.3 kg of kelp, 4.7 to 5.2 kg of onion, 4.7 to 5.2 kg of pork, ~ 5.2kg, 480 ~ 530g of shiitake mushrooms, 1.7 ~ 2.2kg of pumpkin and boil for 4 hours. In the mixing step, 4.7-5.2 kg of boiled pear extract is added to the boiled third broth in the preparation of the third broth.

In addition, the present invention provides a broth prepared by the above-mentioned method.

According to the present invention, four kinds of tastes of a protein taste, a refreshing taste, a cool taste, and a crisp taste can be exhibited by providing broth prepared by adding anchovy, deporia, herring and konnyaku.

In addition, according to the present invention, when boiling broth, a brass bowl is boiled to make it sterile, thereby preventing the propagation of bacteria and increasing the storage period.

1 is a flow chart of one embodiment of a method for producing warm water according to the present invention.

The method of producing hot and cold water according to an embodiment of the present invention is shown in FIG. Referring to FIG. 1, a method of manufacturing an embodiment of the present invention includes a first material roasting step (S1), a drying step (S3), a cooling step (S5), a brine production step (S7) Step S9, secondary seawater preparation step S11, tertiary seawater preparation step S13, and mixing step S15.

In the step of frying the primary material (S1), prepare 2kg of anchovies, 1kg of deporations, 1kg of herring, 2kg of konnyaku, and 1kg of germinated vegetables together to prepare the first ingredients.

In the drying step (S3), the primary materials roasted in the primary material roasting step (S1) are dried for 15-20 minutes in a low temperature.

In the cooling step (S5), the primary materials dried in the drying step (S3) are wrapped in a cotton cloth and cooled in a cool place for 24 hours.

In the brine production step (S7), 5 kg of salt is added to 300 kg of water and stored for 24 hours to produce brine. At this time, it is preferable to wait until the added salt naturally dissolves and remove the impurities.

In the primary broth preparation step (S9), the brine produced in the brine production step (S7) is boiled to prepare the primary broth.

In the secondary preparation step (S11), the primary raw materials to be boiled in the primary broth preparation step (S9), the brassware, and the primary materials that have been cooled in the step (S5) Prepare.

In the third preparation step (S13), 5 kg of the secondary material, 1 kg of kelp, 5 kg of onion, 5 kg of pork, 500 g of shiitake mushroom, , 2kg of pumpkin and boil for 4 hours to prepare the third broth. When the third broth is finished, the brassware is removed from the third broth.

In the mixing step (S15), 5 kg of boiled pear juice is added to the boiled third broth in the third broth preparation step (S13), and the broth is mixed to prepare whole broth.

In the case of this embodiment, the raw material for making the whole grains is mixed with anchovy, deporit, herring, and konnyori, which are the primary materials, and boiled to boil the anchovy, the sweet taste of the anchovy, A protein taste can be obtained. Also, in the process of making the broth, the brassware can be boiled together with the primary material and the secondary material to sterilize the broth and increase the storage time.

Claims (2)

A first material roasting step of frying 1.7 to 2.2 kg of anchovies, 0.8 to 1.3 kg of deporations, 0.8 to 1.3 kg of herring, 1.7 to 2.2 kg of konnyaku, 0.8 to 1.3 kg of radish,
A drying step of drying the fried primary materials in a low temperature for 15 to 20 minutes in the primary material frying step,
A cooling step in which the primary materials dried in the drying step are wrapped in a cotton cloth and cooled in a cool place for 24 hours,
4.7-5.2 kg of salt is added to 270 to 320 kg of water and stored for 24 hours to produce brine,
A primary broth preparation step for boiling brine produced in the brine production step,
A second brine preparation step in which a brass bowl and primary materials cooled in the first cooking step are placed in a saffron wrapped with a brass for 30 minutes,
The secondary material boiled for 30 minutes in the second step of preparing the secondary water was added with 4.7 to 5.2 kg of secondary material, 0.8 to 1.3 kg of kelp, 4.7 to 5.2 kg of onion, 4.7 to 5.2 kg of wave, 480 ~ 530g of pumpkin, 1.7 ~ 2.2kg of pumpkin and boiling for 4 hours,
And a mixing step of mixing the pear extract prepared by grinding 4.7 to 5.2 kg of pear into boiled third broth in the third step of preparing the broth. A wholegrain which is produced by the process according to claim 1.

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