KR101749806B1 - Korean Stew called BOODAE JJIGAE with intestine and Manufacturing Process thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a multiplicity bag stew, which is able to provide an excellent mouth feel by adding a horn of good taste and nutrition, and in order to remove a tough problem to be solved for use in food, (S2), which is made by mixing the broth (S1), the broth (S2-1) and the broth (S2-2), the step (Step S3) of preparing the giblet (step S3-3), preparing a giblet (step S3-3), preparing a giblet (step S4) And a method for manufacturing a multipurpose staple through the mixing and cooking step (S5) of all the materials. The method of the present invention is a method for manufacturing a multipurpose staple through the staple soup provided in the present invention. To be able to, a new unit The taste of the offering is its purpose.

Description

Manufacturing Method of Stacked Batch Jjigae with Intestine and Manufacturing Process

More particularly, the present invention relates to a method of manufacturing a soup stew, and more particularly, to a soup stew that is consumed by Koreans and has a favorable texture, thereby improving the texture of the soup stew, And a method of manufacturing the same.

As the recent changes in dietary habits and opportunities for access to diverse national foods are increasing, there is a need to develop new tastes, new texture, and new preferences, even in general foods, away from the conventional methods.

In Korea, since the 1960s, the soup stew has been introduced as one of the common stew rice, kimchi stew, and miso stew other than stew, which originated from the addition of kimchi such as ham and sausage, And it has been transformed to include ham and sausage as a source of protein which is an indispensable essential nutrient, and to add kimchi to remove the tastes of ham and sausage itself.

In addition, as the age changes and the eating habits change, other recipe that adds pork, bean, ramen, rice cake, and tofu is introduced in addition to basic ingredients of bag stew. In addition, various noodles such as udon And various recipes including beef and other recipes were introduced.

As described above, in the first stage, the supplementary stew, which was the main ingredient of kimchi, ham, and sausage, was gradually added to various ingredients and the recipe was disclosed. As a result, "stew soup and its manufacturing method" (Korean Patent Registration No. 10-0630477 In order to overcome the disadvantage that harmony of taste or uniformity of taste with ham or sausage can not be achieved due to the use of conventional kimchi, instead of kimchi, a large number of onion- The present invention overcomes the above-described disadvantages while eliminating the feel due to ham or sausage by adding white gum soup.

However, in the invention of Patent Document 1, only the differentiation of broth was improved in order to improve the harmony of taste of kimchi, ham and sausage.

In addition, as an attempt to differentiate seawater by an alternative method, in the "bag stew and its manufacturing method" (Korean Patent Registration No. 10-0630477, Patent document 2), unusual flavor, unique flavor, In order to obtain a pleasant taste, a production method using boiled and extracted seaweed mixed with an appropriate medicinal herb such as Donggol, Sansa, malt, new song, and the like has been disclosed, but only a method for providing differentiated broth has been introduced.

That is, the above-mentioned prior arts are problems caused by using the kimchi to remove the feeling of ham or sausage, and it is a problem that the taste limit due to the strong taste of the kimchi itself, It is an attempt to improve the problem in various ways.

Accordingly, the present invention provides a method for preparing broth for kimchi substitute to remove the flavor of ham, sausage and pork, which are main ingredients of bag stew, and also a method of producing ham, sausage, In addition to pork, other ingredients were used to differentiate the flavor from the familiar taste of giblets.

In Korea, pork is one of the most popular foods for the general public. Pork giblets and mackerels are richer in protein, minerals, and fats than regular pork meat, and have high calorie and digestive absorption. , Drinking poisoning, elimination of body toxins, intestinal detoxification, sterilization, diuretic, skin beauty, fatigue recovery, lack of oocyte in elderly people, and osteoporosis. In addition, the high-protein low-cholesterol food, the chewing gum, is also chewy, has excellent alcohol decomposition, and is known to have functions such as gastric wall protection, alcohol decomposition and digestion promotion. It is consumed in a lot of grilled,

However, the appetite such as pork giblets and mackerel is rich in nutrition, but it has a lot of fishy smell compared to lean meat, and if a unique smell is produced in the case of pork giblets and mackerel, meat quality is higher than that of lean meat, In case of using a strong spice to remove the odor, it was adversely affected by the smell of the spice. Especially when it is used in the hotpot, a mixture of herbal medicines and fruits is used. It could be a problem.

In order to solve the above problems, an instant giblet hotpot composition which has been cooked within a short time and ready to be eaten is disclosed in "Instant Giblet Hot Pot Compositions" (Korean Patent Laid-Open Publication No. 1995-0016565, Patent Document 3) And a method for cooking pork hops, guts, and appurtenances using the composition and a composition for seasoning pig horseshoes, appetite and appetite, and a method for preparing the same (Korean Patent Publication No. 10-1309665, Patent Document 4) discloses a manufacturing method for removing the odor of a gourd using sesame oil, corn oil and sancho.

The present invention provides a method for manufacturing a soup stew, in order to improve the health functionalities of a soup stew that is widely consumed, and to develop a soup stew with improved mouthfeel including a widely preferred giblet to provide a new taste.

1. Korean Patent Registration No. 10-0630477 2. Korean Patent Registration No. 10-0630477 3. Korean Patent Publication No. 1995-0016565 4. Korean Patent Registration No. 10-1309665

Therefore, the present invention can provide a good mouth feel by adding a horn of good taste and nutrition besides the pork, ham, sausage and the kimchi which are mainly used for reducing the feeling of pork, ham and sausage which are basically added to the widely consumed bag stew In order to remove the tough problem and the odor of the bad smell which must be solved in order to use the giblets in the food, the present invention was solved through the unique aging process of the present invention. In the present invention, It is an object of the present invention to provide a flavor of a new bag stew so that the odor generated by the addition of the goblet can be removed.

According to an aspect of the present invention for achieving the above object,

The present invention relates to a method for manufacturing a bag stew,

The basic material of the bag stew is prepared (S1),

Preparing the broth (S2-1), preparing the broth (S2-2), and preparing the broth (Step S2)

(Step S3) of preparing a giblet with a variety of ingredients,

A step S4 of mixing the medicinal herbs (S2-2) and the multiple (S4-1) to mature the giblets and the sheep,

(S5) of preparing the base material (S1), the stew soup (S2) and the giblet of the prepared sauce (S3), and aging the sauce (S4) to mix and cook all the ingredients.

The detailed manufacturing process and the like of the present invention will be described below in detail in the 'Detailed contents for carrying out the invention'.

Therefore, according to the method of the present invention, the bag stew by the cooking method of the present invention of the present invention has the following advantages: 1) It is intended to break away from the ordinary bag stew taste and pursue a new taste; 2) In addition to the bag stew, 3) It is possible to enhance the appetite by removing the odor of bad breath of the giblet, and to feel the unique fragrance of medicinal herbs such as Hwanggi, elm, angelica and licorice to remove the sensual taste of the soup stew itself, 4) Further, it has the effect of providing a more diverse food culture to the taste of the uniform bag stew.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a method for manufacturing a multiplicity bag stew of the present invention. FIG.

Hereinafter, a detailed description will be made of the method for cooking the multi-stew pot according to the present invention.

1 is a schematic view illustrating a method of manufacturing a multiplicity pot steebler according to an embodiment of the present invention.

The present invention relates to a method for manufacturing a multiply pot stew, which comprises preparing a basic material (S1) commonly used in a general bag stew (S1), preparing a broth (S2-1), and using a plurality of herbal medicines, (S2-2). Then, prepare a soup stock (S2) by mixing the broth with broth and a certain amount of medicinal broth, and boil the giblets and the beef with various seasoning ingredients for a certain time, (S4), and the mixture of the herbaceous herbs (S2-2) and the herbaceous plants (S4-1) prepared by using a large number of herbal medicines is prepared (S4) And a step S5 of mixing and cooking all the ingredients of the herringbone and the sheep which have undergone the maturation step (S2) and the low temperature maturing step (S4).

The first step is the step (S1) of preparing the bag stew basal material, which normally enters the bag stew, including nomit tantam, hot dog sausage, smith field tung ham, garlic, and kimchi.

At this time, bean sprouts may be included as a base material.

Further, one or more of rice cake or its surface may be further included as a base material.

The second step is the step (S2) of preparing the soup stew soup. As the one of the basic ingredients, kimchi is introduced, but if the amount of kimchi is too large, the unique taste of the soup stew can not be utilized. There is a problem that it is lost. Therefore, in order to solve the above-mentioned problem, the taste of the soup stew broth was improved by using the broth (S2-1) and the medicinal herb water (S2-2) using the medicinal herb. In addition, (S2-2) was used in order to remove the salty taste.

The third step is a step (S3) of preparing the giblets. The giblets are washed and sieved (S3-1), and the seasoning and the giblets are mixed with each other. (S3-3)

The fourth step is a step S4 of aging the giblet prepared in the third step. In step S4, the giblet soup (S2-2) using the herbal medicine prepared in the soup preparation stage (S2) Followed by low-temperature aging.

In the last step, all the ingredients of the giblets or the beef which have passed through the base material S1, the stew soup S2 and the low temperature aging step S4 are mixed and then mixed and cooked in a predetermined amount (S5).
For the efficacy of jujube in the main river gangmyeon and Dongbokgam, it is called 'gyeonggwangjangganggangbyeong' to energize the energetic and energetic, strengthen the spleen and stomach, protect the five people by saying ' It is said to be effective for diabetes, alcohol poisoning, poisoning of mongolian, detoxification of intestines, sterilization, diuretic, skin beauty, fatigue recovery, lack of oocyte in elderly people and osteoporosis.

The first step is the step (S1) of preparing the bag stew basal material, which normally enters the bag stew, including nomit tantam, hot dog sausage, smith field tung ham, garlic, and kimchi.

At this time, bean sprouts may be included as a base material.

Further, one or more of rice cake or its surface may be further included as a base material.

In the second step (S2) of preparing the soup stock, the broth (S2-1) and the medicinal herbs (S2-2) using the herb medicine are used.

The bovine soup (S2-1) is prepared by mixing the bovine bovine bone and the osseous bones with the first and second water, the third, and the fourth water.

The medicinal herbs (S2-2) boil for 2 hours in the leaves of Emperor, Oryza, Elm, Briar, Rootstock, Angelica, Licorice, Laurel leaves, Roundwood,

Using the broth (S2-1) can add the deep taste of the soup stew, and using the medicinal broth (S2-2) can alleviate the stench of the soup stew and remove the pungent flavor .

The prepared broth (S2-1), medicinal broth (S2-2), and water are mixed to prepare bag stew broth (S2).

Preferably, the fish soup (S2) may be prepared by mixing 30% by weight of egg yolk, 30% by weight of medicinal herbs and 40% by weight of water.

In the third step (S3) of preparing the horn,

Washing and finishing (S3-1) is carried out by washing the giblets and sheep cleanly and cutting them to proper size.

Put kiwi, onion, garlic, ginger, and soju in a blender and change groom and sheep for 30 ~ 35 minutes (S3-2)

Put the above-prepared goblets in the medicinal water (S2-2), put the giblets, whole garlic, shochu, ginger into the giblets and tie them to the giblets. Then steam the giblets for 1 hour and 30 minutes and prepare the ripe giblets with scissors (S3- 3)

Put the above-ground amount into the medicinal water (S2-2), add grated radish and ginger, add the trimmed amount, boil for 1 hour, and prepare the ripe sheep with scissors.

The fourth step is a step S4 of aging the giblets prepared in the third step. The giblets are mixed with red pepper powder, soup soy sauce, miso, sake, plum extract, chopped garlic, chopped ginger, salt and pepper I make it.

After mixing the herbaceous preparation (S4-1) prepared in the above step and the medicinal herbs (S2-2) prepared in the preparation step (S2), the giblets or herbs germinated in the third step are uniformly mixed and matured at low temperature. (S4)

Preferably, the giblet maturation temperature is preferably 4 to 10 占 폚.

The minimum aging time is preferably 3 hours to 4 hours.

In the final step, 55 grams of Nommitantum prepared in the basic material preparation step (S1), 95 grams of hot dog sausage, 65 grams of Smithfield beef ham, 25 grams of garlic, 55 grams of kimchi, 45 grams of bean sprouts, (S5) of mixing 600 g of the bag stew prepared in the step (S2) and 100 g of the giblets passed through the low temperature maturing step (S4) and all the materials of the multiples (S4-1) 135 g used in the gourd maturation step (S4) .

100 g of the horsetail can be composed of 100 g including the amount subjected to a low temperature aging step.

Therefore, according to the present invention, it has been found that, according to the method of the invention, the chewing taste of the giblets is enhanced by the addition of the chewy texture unique to the giblets, and the chewing taste of the giblets And to remove the tastes of the soup stew itself, it is possible to create an appetite by making it feel the unique fragrance of medicinal herbs such as Hwanggi, elm, angelica, licorice and so on. Moreover, It has the effect of providing culture.

Although the present invention has been 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, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Variations and modifications are possible.

S1: Prepare base material for bag stew
S2: bag stew stew preparation step
S2-1: Preparation step of broth
S2-2: Pharmaceutical preparation step
S3: Goblet preparation stage
S3-1: Washing and Seeding Step
S3-2: Step to put on
S3-3: boiling step
S4: Gip ripening stage
S4-1: Preparations for preparing the goblet
S5: Mixing and cooking steps

Claims (4)

A method for manufacturing a multiplicity bag stew,
(S1) of preparing a bag stew base material comprising nematocrit, hot dog sausage, smithfield beef ham, garlic, and kimchi;

(S2-2) were prepared by boiling for 2 hrs in the broth (S2-1) and Emperor, Oum, Elm, Briar, Rootstock, Angelica, Lycopersiconum, Laurel, -1), medicinal spring water (S2-2) and water to prepare bag stew broth (S2);

In the step S3 of preparing the goblet,
After washing and finely cutting the giblets or sheep (S3-1), cut into appropriate size, add kiwi, onion, garlic, ginger, and soju to a blender and place in a gentle habitat for 30 ~ 35 minutes S3-2), put the above-prepared goblets into the medicinal marine water (S2-2), put in the lobster, whole garlic, shochu and ginger, tie the two ends to the giblets, and put in the hot pot for 1 hour and 30 minutes. After boiling, the ripe giblets and sheep are cut with scissors (S3-3), preparing a horn (S3);

(S4-1) and medicinal herbs (S2-2) prepared by putting pepper powder, soup soy sauce, miso, sake, plum extract, chopped garlic, chopped ginger, salt and pepper as a step (S4) Mixing the cooked giblets and maturing (S4);

The soup prepared in the above step (55 g), hot dog sausage 95 g, smith field noodle 65 g, garlic 25 g, kimchi 55 g, bean sprouts 45 g, rice gruel 50 g, (S5) mixing and cooking 100 g of the goblet which has undergone the low temperature aging step (S4) and all the materials of 135 g used in the giblet ripening step (S4). Manufacturing method In the step (S4) of aging the prepared hob of claim 1,
Wherein the giblet maturation temperature is 4 to 10 ° C and the fermentation time is 3 hours to 4 hours. In the step (S2) of preparing the subsidiary stew broth of claim 1,
A method for manufacturing a multiplicity pot stew (S2) comprising mixing 30 wt% of bone meal (S2-1), 30 wt% of medicinal spring water (S2-2) and 40 wt% of water (S5) mixing and cooking all the ingredients of claim 1,
Wherein the giblets are mixed with the giblets to form 100 g.

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