KR101778727B1 - Method for producing beef brisket wrapped in radish leaves and beef brisket wrapped in radish leaves produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing dried radish green-wrapped beef brisket, and dried radish green-wrapped beef brisket produced by the method. To this end, the method for producing the dried radish green-wrapped beef brisket comprises following steps: (a) boiling a mixture consisting of water, soy sauce, pear, onion, garlic, sugar, starch syrup, black pepper, soju, cooking wine, seasonings, and sesame oil and then filtering the same so as to produce a broth; (b) boiling water-soaked dried radish greens in an iron pot, rinsing the same with water after taking out, and seasoning the same with garlic and sesame oil so as to prepare seasoned dried radish greens; and (c) putting the seasoned dried radish greens prepared in the step (b) in the broth produced in the step (a), boiling the same, and then wrapping grilled beef brisket with the boiled dried radish greens.

Description

FIELD OF THE INVENTION The present invention relates to a method for producing sialic acid curd wrap and a method for producing the same,

(A) boiling a mixture of water with soy sauce, pear, onion, garlic, sugar, starch syrup, pepper, soju, liquorice, seasoning and sesame oil, and filtering to prepare broth; (b) boiling the dried persimmon in water, boiling it in a cauldron, rinsing it in water, and then seasoning it with garlic and sesame oil to prepare seasoning; And (c) filling the seasoned seaweed prepared in the step (b) into boiled seaweed prepared in step (a) and wrapping the boiled seaweed on the burnt marbled beef. And a marine marigold prepared by the above method.

The marbled beef is located at the bottom of the seventh rib in the first rib, which is the lower part of the bovine rib. This part is a muscle with white hard fat. It is marbled with a width of about 15 cm. About 2.2 kg is produced from a cow, and when it is cut at the right angle of the meat, white fat appears to be embedded in the lean meat. The marbled fat is hard as a cartilage and is embedded between the muscles, so the fat is in the lean how it is cut.

The marbled lean meat is dark red and the meat is rough. Thick and lean, white fat layer with thin and thin groin fat is mixed, succulent and juicy good. Because it is very hard, it is thinly sliced and used for shabu-shabu and roasting. The flavor of the fat from burning marbled beef is enough to stimulate the salivary glands in the mouth. It is difficult to get rid of it once it gets addicted to the taste because it does not get tangled and chewy chewing chewing feeling.

Syringa is a vegetable containing nutrients such as a large amount of vitamins. Chlorophyll, which is a photosynthetic agent, is widely distributed and has low content of saccharides, while vitamin B1, B2, vitamin C, niacin, protein lipid, Calcium, etc., as well as diastase, which is a starch hydrolyzate, is one of the health foods that promote digestion in Asians who eat a lot of starch, and they are consumed from old days. In particular, Is rich in fiber foods and is well known for preventing adult diseases.

Korean Patent Publication No. 2011-0004196 discloses a method of manufacturing a chicken breast wrap having a flavor and Korean Patent No. 0273766 discloses a cucumber vegetable wrap. However, Do.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for manufacturing a marine marine package of Sinai, The present invention provides a method for producing marinated sea sack of Sagara, which is suitable for consumers' preference because the flavor and aroma of Silla and marbled bees are optimized by optimizing the conditions.

In order to solve the above problems, the present invention provides a method for producing soy sauce, comprising the steps of (a) boiling a mixture of soy sauce, pear, onion, garlic, sugar, syrup, pepper, ; (b) boiling the dried persimmon in water, boiling it in a cauldron, rinsing it in water, and then seasoning it with garlic and sesame oil to prepare seasoning; And (c) filling the seasoned seaweed prepared in the step (b) into boiled seaweed prepared in step (a) and wrapping the boiled seaweed on the burnt marbled beef. ≪ / RTI >

Further, the present invention provides a marigold marbled sage made by the above method.

The seagull marbled sachet of the present invention is not irritating to taste but is light in texture and is excellent in taste, so that even a person who does not like seagrass usually can eat it without hesitation and encapsulate it in a marbled bag, and has excellent taste such as richness and flavor, You can provide marinated marinade wrap.

In order to achieve the object of the present invention,

(a) boiling a mixture of water with soy sauce, pear, onion, garlic, sugar, syrup, pepper, soju, sake extract, seasoning and sesame oil, and filtering to prepare broth;

(b) boiling the dried persimmon in water, boiling it in a cauldron, rinsing it in water, and then seasoning it with garlic and sesame oil to prepare seasoning; And

(c) a step of adding the safflower prepared in step (b) to the boiled broth prepared in step (a) and wrapping the boiled broodstock on the roasted marbled beef. .

In addition to the marbled beef used in the seagull marbled wrap of the present invention, any beef portion commonly used for roasting, such as beef, fillet, rib, bean sprout, bean sprouts, have.

In addition, in the method for producing castor marinade dressing according to the present invention, the broth of step (a) is preferably 8 to 10 kg of water, 1.6 to 2.4 kg of liver, 0.8 to 1.2 kg of pear, 0.8 to 1.2 kg of onion, A mixture of 120 g of sugar, 400 to 600 g of sugar, 250 to 350 g of starch syrup, 16 to 24 g of black pepper, 250 to 350 g of shochu, 40 to 60 g of sweet potato, 40 to 60 g of seasoning and 120 to 180 g of sesame oil Boiling for 1 to 2 hours and then filtering. The broth produced with the above materials and the blending ratio was well mixed with the taste of Siragia and marbled beef, and the salty taste, the sweet taste and the rich taste were harmonized to further enhance the flavor of the present invention. However, If it is out of the range, the taste of the broth is stiff and the taste of the ingredients is not well mixed, which leads to a decrease in preference. In addition, the broth produced by boiling in the above-mentioned conditions was well mixed with the taste and flavor of the ingredients, so that the broth could be made into broth having a deeper flavor.

In addition, in the method of manufacturing marinated marinade of the present invention, the seasoning of step (b) is preferably carried out in water for 20 to 28 hours, boiled for 1 to 3 hours in a cauldron, rinsed in water Garlic and sesame oil can be prepared by seasoning. The safflower produced under the above conditions was soft and had a unique grass flavor, so that it was possible to prepare the safflower which is rich in the flavor and nutritional characteristics inherent to the seagrass and which is suitable for marigold marigold.

The method of manufacturing castor marbled wrap according to the present invention, more specifically,

(a) 8 to 10 kg of water, 1.6 to 2.4 kg of liver, 0.8 to 1.2 kg of pear, 0.8 to 1.2 kg of onion, 80 to 120 g of garlic, 400 to 600 g of sugar, 250 to 350 g of starch syrup, 16 to 24 g of pepper , 250 to 350 g of soju, 40 to 60 g of liquorice, 40 to 60 g of seasoning, and 120 to 180 g of sesame oil is boiled for 1 to 2 hours and filtered to produce broth;

(b) boiling the dried persimmon for 20 to 28 hours in water, boiling in a cauldron for 1 to 3 hours, rinsing in water, preparing with spice seasoning with garlic and sesame oil; And

(c) adding the seasoning seaweed prepared in step (b) to the boiled seawater prepared in step (a), and then boiling the seaweed prepared in step (b) and wrapping the marinated boiled seaweed on the baked marinated beef.

The saddle marbled packaging according to the present invention can be accompanied by sampamu,

(a) 8 to 10 kg of water, 1.6 to 2.4 kg of liver, 0.8 to 1.2 kg of pear, 0.8 to 1.2 kg of onion, 80 to 120 g of garlic, 400 to 600 g of sugar, 250 to 350 g of starch syrup, 16 to 24 g of pepper , 250 to 350 g of soju, 40 to 60 g of liquorice, 40 to 60 g of seasoning, and 120 to 180 g of sesame oil is boiled for 1 to 2 hours and filtered to produce broth;

(b) boiling water in a cauldron for 1 to 3 hours after it is soaked in water, rinsing it in water, preparing it with seasoning with garlic and sesame oil;

(c) adding sliced radish into a seasoning solution prepared by mixing soy sauce, sugar, and vinegar at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 weight, and aging at 20-25 ° C for 5-9 days to produce sachet; And

(d) adding the seasoning seaweed prepared in step (b) to the prepared seawater, boiling the marinated seaweed, and sealing the seaweed simmered in the seaweed and the sausage produced in step (c) .

In the method of producing marinated marinated casting of the present invention, when the marinated sachet produced under the condition of the step (c) is ingested together with the marinated marinated castella of the present invention, the marinated marinated beef wrapper having superior flavor . ≪ / RTI >

The present invention also provides a marigold marigold prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Seagull marbled sash manufacturing

(a) In 10 kg of water, 1.8 kg of liver, 1.1 kg of onion, 0.9 kg of onion, 115 g of chopped garlic, 450 g of sulfur sugar, 320 g of syrup, 17 g of sesame oil, 170 g of soju g, a mixture of seasoning (45 g) and sesame oil (170 g) was boiled for 2 hours and filtered to prepare broth.

(b) Dried seaweed was soaked in water for 26 hours, then boiled in a cauldron for 1 hour, rinsed in water, seasoned with garlic and sesame oil, and seasoned seaweed was prepared.

(c) The seagrass prepared in step (b) was added to the broth prepared in step (a), boiled, and the marinated beef marinated in the marinated beef was wrapped in the marinated beef to complete the marinated marinated beef wrap.

Manufacturing example  2: Seagull marbled Wrap  Produce

(a) In 10 kg of water, 1.8 kg of liver, 1.1 kg of onion, 0.9 kg of onion, 115 g of chopped garlic, 450 g of sulfur sugar, 320 g of syrup, 17 g of sesame oil, 170 g of soju g, a mixture of seasoning (45 g) and sesame oil (170 g) was boiled for 2 hours and filtered to prepare broth.

(b) Dried seaweed was soaked in water for 26 hours, then boiled in a cauldron for 1 hour, rinsed in water, seasoned with garlic and sesame oil, and seasoned seaweed was prepared.

(c) Sliced radish was added to the seasoning solution prepared by mixing soy sauce, sugar and vinegar at a weight ratio of 0.9: 1.1: 1.1, and aged at 20 ~ 25 ° C for 8 days to prepare ssamum.

(d) adding seagrass prepared in step (b) to boiled seaweed prepared in step (a), boiling marigold prepared in step (b), wrapping seagrass boiled in seaweed and marinated seaweed prepared in step (c) Respectively.

Example  1: Sensory evaluation of Seagrass marbled wrap according to the type of material

10 children, 10 adolescents, 10 adult women (19 ~ 64 years), 10 adult men (19 ~ 64 years old), total 40 people were selected for the production of marinated marinated sesame seeds The taste, taste, texture, and overall acceptability were evaluated (Table 1). Specifically, the marigold marigold prepared by the method of Preparation Example 1 and the marigold marigold prepared by the method of Preparation Example 1 and made of different kinds of materials (Comparative Examples 1 to 4) were compared (Table 1). The sensory evaluation was scored as 5 points scale (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good)

Manufacture of Sardinian marbled sash according to the type of seawater Materials and Conditions Production Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 water 10 kg 10 kg 10 kg 10 kg 10 kg Soy sauce 1.8 kg 1.8 kg 1.8 kg 1.8 kg 1.8 kg ship 1.1 kg - 1.1 kg 1.1 kg 1.1 kg onion 0.9 kg 0.9 kg - 0.9 kg 0.9 kg chopped garlic 115 g 115 g 115 g 115 g 115 g Yellow sugar 450 g 450 g 450 g 450 g 450 g corn syrup 320 g 320 g 320 g 320 g 320 g Condiment 45 g 45 g 45 g 45 g 45 g Chili pepper 17 g 17 g 17 g 17 g 17 g Soju 280 g 280 g 280 g - 280 g Flavor 55 g 55 g 55 g 55 g 55 g Sesame oil 170 g 170 g 170 g 170 g -

The results of the sensory evaluation of Seagrass marigold prepared with different types of seawater are shown in Table 2 below. As a result, although the color preference did not show a large difference in all the treatments, it was found that the production of the marinated marinated beef using the raw material prepared by using the material of Production Example 1 in taste, texture, Respectively. Therefore, the production of broth by using all the 11 ingredients of soy sauce, pear, onion, garlic, yellow sugar, syrup, sesame oil, shochu, sake oil and sesame oil is well combined with the taste of Silla and marbled beef, (Table 2).

Sensory evaluation of Sardinian marbled wrap according to the type of seawater Kinds color flavor Texture Overall likelihood Production Example 1 4.25 4.21 4.26 4.25 Comparative Example 1 4.20 3.76 3.89 3.86 Comparative Example 2 4.18 3.87 3.69 3.68 Comparative Example 3 4.20 3.82 3.60 3.64 Comparative Example 4 4.23 3.87 3.75 3.80

Example  2: Sensory evaluation of Sardinian marbled spinach according to broth production conditions

A total of 40 people, 10 children, 10 adolescents, 10 adult women (19 ~ 64 years) and 10 adult men (19 ~ 64 years old) And taste, color, taste, texture, overall liking were evaluated. Specifically, the marine marigold spice (Comparative Examples 5 and 6) prepared by the method of Preparation Example 1 and manufactured under different marine water production conditions and the marine marine produced by the method of Preparation Example 2, Examples 7 and 8) were compared (Table 3). The sensory test was scored as 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good)

Manufacture of Sardinian marbled spinach according to the production conditions Materials and Conditions Production Example 1 Comparative Example 5 Comparative Example 6 Production Example 2 Comparative Example 7 Comparative Example 8 water 10 kg 10 kg 10 kg 10 kg 10 kg 10 kg Soy sauce 1.8 kg 1.38 kg 2.43 kg 1.8 kg 1.38 kg 2.43 kg ship 1.1 kg 0.6 kg 1.25 kg 1.1 kg 0.6 kg 1.25 kg onion 0.9 kg 1.6 kg 0.35 kg 0.9 kg 1.6 kg 0.35 kg chopped garlic 115 g 70 g 130 g 115 g 70 g 130 g Yellow sugar 450 g 320 g 630 g 450 g 320 g 630 g corn syrup 320 g 457 g 147 g 320 g 457 g 147 g Condiment 45 g 80 g 15 g 45 g 80 g 15 g Chili pepper 17 g 10 g 30 g 17 g 10 g 30 g Soju 280 g 450 g 120 g 280 g 450 g 120 g Flavor 55 g 35 g 70 g 55 g 35 g 70 g Sesame oil 170 g 250 g 80 g 170 g 250 g 80 g Boiling time 2 hours 30 minutes 3 hours 2 hours 30 minutes 3 hours

The results of the sensory evaluation of Sycamore marbled spinach prepared under the manufacturing conditions of the production examples and comparative examples are shown in Table 4 below. As a result, although the color preference did not show a large difference in all treatments, the production of Silla marigold sushi using the broth prepared according to the manufacturing conditions of Preparation Examples 1 and 2 was the highest in taste, texture and general taste Respectively. Therefore, the broth produced under the manufacturing conditions of Preparation Examples 1 and 2 was excellent in the richness and deep taste, and thus it was confirmed that the broth was suitable for sea bream marigold wrapping.

Sensory evaluation of Sardinian marbled spinach according to the production conditions of broth Kinds color flavor Texture Overall likelihood Production Example 1 4.25 4.21 4.26 4.25 Production Example 2 4.30 4.35 4.40 4.38 Comparative Example 5 4.22 3.48 3.35 3.55 Comparative Example 6 4.20 3.53 3.36 3.56 Comparative Example 7 4.23 3.60 3.40 3.63 Comparative Example 8 4.24 3.67 3.46 3.66

Example  3: Sensory evaluation of Sardinian marbled spinach according to the treatment conditions

A total of 40 adults, 10 children, 10 adolescents, 10 adult women (19 ~ 64 years) and 10 adult men (19 ~ 64 years old) And taste, color, taste, texture, overall liking were evaluated. Specifically, the marine marinade (Comparative Examples 9 and 10) prepared by the method of Preparation Example 1 and prepared with different seagrass processing conditions of Step (b) (Comparative Examples 9 and 10) and the method of Preparation Example 2, (Comparative Examples 11 and 12) were compared with each other. The sensory evaluation was scored as 5 points scale (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good)

Sensory evaluation of Sardinian marbled wrappers according to the treatment conditions division Seabream boiling conditions color flavor Texture Overall likelihood Production Example 1 Cauldron 1 hour 4.25 4.26 4.26 4.25 Comparative Example 9 Stainless steel pot 1 hour 4.18 4.00 3.68 3.88 Comparative Example 10 Cauldron 3 hours 4.24 4.10 3.79 3.92 Production Example 2 Cauldron 1 hour 4.30 4.40 4.40 4.38 Comparative Example 11 Stainless steel pot 1 hour 4.20 4.08 3.70 3.92 Comparative Example 12 Cauldron 3 hours 4.28 4.16 3.81 4.02

Table 5 shows the results of sensory evaluation of Sagittarius marigold sponge prepared with different syringe processing conditions. As a result, there was no significant difference in the color preference in all treatments, but the color of Sinai grown in a stainless pot rather than cauldron was somewhat reduced. In addition, in the taste, texture and general preference, Sycamore marigold prepared with boiled seagrass showed the highest score in the conditions of Preparation Examples 1 and 2, and when the seagrass was kept in the cauldron for 3 hours or more, There is a problem that the degree of preference decreases.

Claims (5)

(a) 8 to 10 kg of water, 1.6 to 2.4 kg of liver, 0.8 to 1.2 kg of pear, 0.8 to 1.2 kg of onion, 80 to 120 g of garlic, 400 to 600 g of sugar, 250 to 350 g of starch syrup, 16 to 24 g of pepper , 250 to 350 g of soju, 40 to 60 g of liquorice, 40 to 60 g of seasoning, and 120 to 180 g of sesame oil is boiled for 1 to 2 hours and filtered to produce broth;
(b) boiling the dried persimmon for 20 to 28 hours in water, boiling in a cauldron for 1 to 3 hours, rinsing in water, preparing with seasoning with garlic and sesame oil;
(c) adding sliced radish into a seasoning solution prepared by mixing soy sauce, sugar, and vinegar at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 weight, and aging at 20-25 ° C for 5-9 days to produce sachet; And
(d) adding seaweed prepared in step (b) to the marinated broth prepared in step (a), boiling the marinated seaweed, and sealing the seaweed boiled in the marinated broth and the sash prepared in step (c) A method for manufacturing a marigold marigold of the present invention, comprising the steps of: delete delete delete A marinated marinade of Sinai produced by the method of claim 1.