KR101812006B1 - A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same - Google Patents
A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same Download PDFInfo
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- KR101812006B1 KR101812006B1 KR1020150122153A KR20150122153A KR101812006B1 KR 101812006 B1 KR101812006 B1 KR 101812006B1 KR 1020150122153 A KR1020150122153 A KR 1020150122153A KR 20150122153 A KR20150122153 A KR 20150122153A KR 101812006 B1 KR101812006 B1 KR 101812006B1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/642—Sorbitol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Abstract
The present invention relates to a method for producing white pine mushroom and a white pine mushroom using the same.
The method for producing white pine mushroom according to the present invention comprises: a step (S100) of preparing a green mushroom broth by heating the green mushroom in purified water to leach the active ingredient contained in the green mushroom into purified water; A step (S200) of pretreating the meat to remove the odor of chicken or duck meat by boiling the chicken or duck meat in purified water; And a step (S300) of producing a poultry meal using the above-described poultry meat and boiled chicken or duck meat. In the step (S100) of preparing the poultry meat, the poultry mushroom is heated in brine A post-cooling pre-treatment step; Immersing the pre-treated mushroom in purified water and heating the pre-treated mushroom to leach the active ingredient contained in the mushroom; Separating the leachate formed by leaching the mushroom from the purified water and separating the mushroom from the leachate and aging the leachate at a low temperature; And a heated mushroom finishing and post-treatment step wherein the heated mushroom is immersed in an aqueous solution, followed by drying, wherein the pretreatment step (S200) of meat is carried out to remove chicken meat or duck meat and seasoning Mixing Meat and Seasoning Mixing Step; A meat heating step of washing the surface of the chicken or duck meat coated with the seasoning and heating the meat in purified water; And a meat ripening stage in which the chicken or duck meat is boiled and then ripened evenly to the inside and allowed to mature and left to soften the meat quality. In the step (S300), the chicken or duck meat A mixing step of adding mushroom broth and meat; A seasoning material mixing step of mixing the seasoning ingredients with the mushroom broth in which the chicken or duck meat is immersed; And a finely divided mushroom mixing step of mixing finely divided mushroom with the seasoning ingredients.
According to the above-mentioned constitution of the present invention, the pungent rice paddy containing the active ingredients of the active mushroom is prepared, and the peculiar flavor and aroma of the mushroom are added to the rice paddy while the characteristic odor of the chicken or duck is removed, It can enhance aesthetics, and the beneficial ingredients contained in the mushroom can promote the health of consumers, and it can be enjoyed freely by both men and women who meet the preferences of health-oriented consumers.
Description
The present invention relates to a method for producing white pine mushroom, and a method for producing white pine mushroom using the pine mushroom produced by the method, and more particularly, to a method for producing white pine mushroom, It is possible to improve the flavor and aesthetics by ingesting the fragrance and to remove the characteristic odor of chicken or duck meat while adding it to the paddy rice, and it is possible to improve the flavor and aesthetics of the paddy rice using the paddy mushroom And a method of producing the same using the mushroom produced by the method.
In general, mushrooms have been widely used for food and medicine for thousands of years. Mushrooms contain polysaccharides and polysaccharide-peptide complexes, triterpenoids, and proteins, which are metabolites, There is an important pharmacological value in that it has.
These mushroom mushrooms are highly effective in controlling biological functions and are reported to have good prevention and improvement effects on diseases such as cancer, stroke and heart disease. Therefore, the consumption of mushroom is increasing, and the mushroom has the roots of oak and exogenous mycorrhiza It is a mushroom grown on the ground of a deciduous forest, or a mushroom growing on its own, and has not yet been cultivated, so it relies on harvesting in its natural state.
The fruiting body of this mushroom is 10 ~ 20cm in height, it is a funnel shape spread like a morning glory, and a lot of saliva having a length of 1cm or more is sprouting. Mushroom mushroom is 7 ~ 25cm in diameter and 7 ~ 25cm in height. It has rough surface and large scales. In early days, it is yellowish brown to brownish brown or brownish brown to blackish brown. Dried mushroom is said to be a so called mushroom when it dries and strong fragrance comes out.
In addition, it contains amino acids, fatty acids, free sugars, and free sugars. It is used as edible or herbal medicine. In Korea, it is known that it is effective when the meat is eaten and slaughtered because the activity of proteolytic enzyme is high in the private sector or in the herb.
On the other hand, the term "白 熟" refers to a dish made by boiling meat or fish in boiling water or broth, and Korean people tend to prefer ducklings using chicken poultry or duck meat using chicken .
The preference of chicken poultry sausage or duck poultry is based on various factors. One of the factors is that the chicken is easy to obtain even though it is light and high nutritive food. In case of duck meat, cholesterol It is one of the factors that can inhibit the formation and strong detoxification.
In general, chicken is a delicious, high-nutritious food, easy to mass-breed, so it is regarded as one of the most popular foods for people all over the east and west. Duck meat is nutritious with other meats and alkaline food. It inhibits the formation and helps to bloom in the summertime, and it enhances the energy of the person and harmonizes the masturbation.
Recently, chicken and duck meat dishes have been developed and introduced many times according to the national and climatic conditions. In Korea, there are many kinds of chicken and duck recipes such as chicken pork sausage, duck pork sausage, chicken pork, chicken pork, The recipe is known.
These chicken and duck meat are rich in meat, flavor and nutrition, but chicken or duck meat has a characteristic odor or fishy smell. Therefore, in order to remove such odor and to soften the meat quality, Is used. Seasoning ingredients used in ordinary sauces are usually mixed with proper amount of drinking water such as soy sauce, salt, syrup, sugar, garlic, onion, ginger, sesame oil, pepper,
However, the above-mentioned sauce used for cooking chicken or duck meat conventionally uses only traditional seasoning materials, and thus it is not sufficient to provide useful functionality to the human body when consumed, There is a problem that the texture and flavor of chicken and duck meat are lowered even when cooking is completed.
The present invention relates to a method for improving the flavor and aesthetics of a pork mushroom by removing the peculiar odor of chicken or duck meat while adding a unique taste and flavor of pork mushroom to the pork mushroom by preparing the pork mushroom containing the active ingredient of the mushroom The present invention also provides a method for producing white mushroom using the mushroom of the present invention and a white mushroom using the mushroom produced by the method.
Also, the present invention relates to a method for manufacturing white pine mushroom by using a mushroom mushroom which can be enjoyed by both male and female, by satisfying the health of the consumer, which can promote the health of the consumer by the beneficial ingredient contained in the mushroom And to provide a white sake using the produced mushroom.
The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.
The method for producing white pine mushroom according to the present invention comprises: a step (S100) of preparing a green mushroom broth by heating the green mushroom in purified water to leach the active ingredient contained in the green mushroom into purified water; A step (S200) of pretreating the meat to remove the odor of chicken or duck meat by boiling the chicken or duck meat in purified water; And a step (S300) of producing a poultry meal using the above-described poultry meat and boiled chicken or duck meat. In the step (S100) of preparing the poultry meat, the poultry mushroom is heated in brine A post-cooling pre-treatment step; Immersing the pre-treated mushroom in purified water and heating the pre-treated mushroom to leach the active ingredient contained in the mushroom; Separating the leachate formed by leaching the mushroom from the purified water and the mushroom and aging the leachate at a low temperature of 3 to 8 캜; And a heated mushroom finishing and post-treatment step wherein the heated mushroom is immersed in an aqueous solution, followed by drying, wherein the pretreatment step (S200) of meat is carried out to remove chicken meat or duck meat and seasoning Mixing Meat and Seasoning Mixing Step; A meat heating step of washing the surface of the chicken or duck meat coated with the seasoning and heating the meat in purified water; And a meat ripening stage in which the chicken or duck meat is boiled and then ripened evenly to the inside and allowed to mature and left to soften the meat quality. In the step (S300), the chicken or duck meat A mixing step of adding mushroom broth and meat; A seasoning material mixing step of mixing the seasoning ingredients with the mushroom broth in which the chicken or duck meat is immersed; And a finely divided mushroom mixing step of mixing finely divided mushroom with the seasoning ingredients.
According to another embodiment of the present invention, in the pre-treatment step, the mushroom is heated at a temperature of 100 to 110 ° C for 2 to 3 minutes and then cooled at a room temperature. Wherein the purified water and the mushroom are mixed and heated in a weight ratio of 18 to 22 parts by weight of purified water and 4 to 6 parts by weight of the mushroom in the step of immersing and heating the mushroom's purified water, At a temperature of 95 to 105 DEG C for 30 to 60 minutes and in the separation of the mushroom and in the low temperature aging step the leachate is aged at a low temperature of 3 to 8 DEG C for 20 to 25 hours at a low temperature, In the post-treatment step, the mushroom is cut into a predetermined size and then immersed in an aqueous solution containing ascorbic acid, citric acid and sorbitol have.
According to another embodiment of the present invention, the aqueous solution is formed by mixing purified water and 0.2 to 0.5 parts by weight of ascorbic acid, 0.3 to 0.6 parts by weight of citric acid, and 0.5 to 1.0 parts by weight of sorbitol, based on 100 parts by weight of purified water .
According to another embodiment of the present invention, the meat and seasoning mixing step is carried out by applying a mixture of salt, sugar and pepper to the surface of chicken or duck meat, wherein the salt, based on 100 parts by weight of whole chicken or duck meat, 3 to 8 parts by weight of the sugar, 5 to 10 parts by weight of the sugar, and 2 to 5 parts by weight of the pepper are used. The meat is heated by adding chicken or duck meat to the purified water, , And the meat aging step may be carried out by boiling chicken or duck meat and then allowing it to stand at a temperature of 70 to 80 DEG C for 18 to 22 minutes.
According to another embodiment of the present invention, the meat is heated by heating 10 to 20 parts by weight of the purified water at 100 to 110 ° C for 30 to 50 minutes, And then boiled for 5 to 6 minutes at a temperature of 95 to 105 DEG C for chicken, and for 18 to 22 minutes at a temperature of 95 to 105 DEG C for duck meat, It can be done by boiling for a while.
According to another embodiment of the present invention, in the mixing step of the mushroom's meat and meat, the mushroom's broth may contain 400 to 600 parts by weight of 100 parts by weight of whole chicken or duck meat.
According to another embodiment of the present invention, the present invention includes a rice paddy using a mushroom produced by any one of the aforementioned methods.
On the other hand, the description of the technology disclosed herein is merely an example for structural or functional explanation, and the scope of the right of the disclosed technology should not be construed as being limited by the embodiments described in the text. That is, the embodiments are to be construed as being variously embodied and having various forms, so that the scope of the disclosed technology should be understood to include equivalents capable of realizing technical ideas. Also, the purpose or effect of the disclosed technology should not be construed as being limited thereby, as it does not mean that a particular embodiment must include all such effects or merely include such effects.
Also, the meaning of the terms described in the present invention should be understood as follows. The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may be referred to as a first component.
Further, when an element is referred to as being "connected" to another element, it should be understood that other elements may also be present in the middle, although it may be directly connected to the other element. On the other hand, when an element is referred to as being "directly connected" to another element, it should be understood that there are no other elements in between. On the other hand, other expressions describing the relationship between components, such as "between", "between" or "neighboring to" and "directly adjacent to" should be interpreted as well.
It should be understood that the singular " include "or" have "are to be construed as including a stated feature, number, step, operation, component, It is to be understood that the combination is intended to specify that it does not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.
According to the present invention, it is possible to produce a paddy rice paddy containing an active ingredient of a paddy mushroom, thereby obtaining a unique flavor and aroma of the paddy mushroom, and at the same time, eliminating the characteristic odor of a chicken or duck So that the flavor and aesthetics can be improved upon ingestion.
Also, according to the present invention, the bacillus thuringiensis using the bacillus subtilis can provide the health of the consumer by the beneficial ingredient contained in the bacillus subtilis, and can satisfy the preferences of the health-oriented consumers, so that every male and female can freely enjoy it.
It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.
1 is a flow chart for explaining a method for producing white pine mushroom using a mushroom of the present invention
FIG. 2 is a photograph showing the mushroom mushroom used in the method of manufacturing the pancake using the mushroom of the present invention
Fig. 3 is a photograph showing an example of white pine mushroom using the mushroom produced according to the present invention
Hereinafter, a method for producing white pine mushroom using the mushroom of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a flow chart for explaining a method for producing white pine mushroom using the active mushroom according to the present invention, FIG. 2 is a photograph showing a green mushroom used in the method for manufacturing white mushroom using the active mushroom according to the present invention, and FIG. FIG. 2 is a photograph showing an example of white pine mushroom using the mushroom produced according to the present invention. FIG.
According to the present invention, the method for producing white pine mushroom is to produce white pine mushroom using the pine mushroom and to complete the pine mine by using the pine mushroom to add the unique taste and flavor of the pine mushroom to the pine mushroom, It is possible to improve flavor and aesthetics when ingesting by removing unique odor.
In addition, in the method for producing white pork using the mushroom according to the present invention, the production of white pork using chicken or duck meat as meat is described as an example, but the technical idea of the present invention is not necessarily limited thereto, It can be easily understood that the person skilled in the art can also apply the same method to the method of manufacturing white poultry using meat or fish such as rabbit meat or pheasant meat in addition to chicken meat or duck meat.
Referring to FIGS. 1 to 3, the method for producing white pine mushroom according to the present invention includes a step (S100) of producing a mushroom mushroom, a step (S200) of pretreating meat, and a step (S300) .
1. Production step of mushroom broth (S100)
In the step (S100), the active mushroom is heated in purified water to leach the active ingredient contained in the mushroom into purified water.
The production step (S100) of the mushroom is performed by a pre-treatment step (S110), a step of immersing the mushroom in purified water and a step of heating (S120), a step of separating and fermenting the mushroom and a low temperature aging step (S130) Step S140.
(1) Mushroom pre-treatment stage
In the pre-treatment step (S110), the pre-treated mushroom is heated at a temperature of 100 to 110 DEG C for 2 to 3 minutes, and then cooled .
At this time, the brine contains 2 to 4 parts by weight of salt based on 100 parts by weight of purified water as a whole. In the present invention, the mushroom can be sterilized by heating it in brine.
When the pre-treatment step (S110) is performed below the lower limit range, it is difficult for the mushroom to be sufficiently sterilized. If the mushroom is subjected to the above-mentioned upper limit range, the structure and properties of the mushroom , And the pre-treatment step of the mushroom is preferably carried out for 2 to 3 minutes at 100 to 110 ° C in brine.
(2) immersion in mushroom purified water and heating step
The immersion and heating step (S120) of immersing the active mushroom in purified water is a step of immersing the immature mushroom having undergone the pretreatment process in purified water and heating the active mushroom to thereby leach the active ingredient contained in the mushroom.
In the immersion and heating step (S120), the purified water and the mushroom are mixed and heated at a weight ratio of 18 to 22 parts by weight of purified water and 4 to 6 parts by weight of mushroom, respectively. It can be heated for 60 minutes.
According to another embodiment of the present invention, in order to improve the flavor, the coir, which is a fiber of coconut fruit husk, is further added to the process of immersion and heating (S120) It can be aged in an additional amount of time.
While the use of coir is common in the above, the use of rice straw or other fibers is not excluded within the scope of achieving the same purpose and function.
In the present invention, when the immersion and heating step (S120) of the purified water of the mushroom of the present invention is carried out below the lower limit range, the mushroom is not effectively leached sufficiently, and when the above- And the texture of the mushroom may be deteriorated.
According to another embodiment of the present invention, in the immersion step, only the coils are further removed by filtering the added coils in the heating step.
(3) Separation of mushroom and low temperature aging step
In the step of isolating and fermenting low temperature mushroom (S130), the active ingredient of the mushroom is dipped in purified water to separate the dysentery mushroom which is immersed in the leached water, and the mushroom is aged at a low temperature.
The leachate and the heated diatomaceousum may be separated using a sieve or a sieve in the step of separating the activated mushroom and subjecting the mushroom to a low temperature aging step (S130). The leachate may be separated at a low temperature of 3 to 8 ° C for 20 to 25 hours As described above, by leaching the leachate at a low temperature, the aroma of the mushroom can be softened and the taste and flavor of the mushroom can be improved.
(4) Heat-activated mushroom finishing and post-treatment step
In the heated mushroom finishing and post-treatment step (S140), the mushroom is immersed in the purified water, and the heated mushroom is cut. In order to prevent discoloration or deterioration of the mushroom and to maintain the texture of the mushroom, ascorbic acid, Is immersed in an aqueous solution containing sorbitol and dried.
In the present invention, the mushroom which is immersed and heated in purified water can be mixed with chicken or duck meat when preparing the mushroom to improve the taste and flavor of the mushroom. In order to prevent discoloration or deterioration of the mushroom, In order to prevent the taste and the texture from changing, the above-described heated dietary mushroom finishing and post-treatment step (S140) may be performed.
That is, in the heated active mushroom finishing and post-treatment step (S140), the mushroom is cut into a predetermined size and then immersed in an aqueous solution containing ascorbic acid, citric acid and sorbitol. The aqueous solution contains purified water, 0.2 to 0.5 parts by weight of ascorbic acid, 0.3 to 0.6 parts by weight of citric acid, and 0.5 to 1.0 parts by weight of sorbitol may be mixed based on 100 parts by weight.
In the present invention, the ascorbic acid acts as an antioxidant to prevent the discoloration of the mushroom. The citric acid serves as an antioxidant and acts as a preservative to inhibit bacterial spoilage and pathogen proliferation. The sorbitol as a tissue modifying agent maintains the texture of the heated fermented mushroom well and can impart good moisturizing effect and refinement.
2. Pretreatment step of meat (S200)
The pretreatment step (S200) of the meat is a step of removing the odor of chicken meat or duck meat by heating the meat, for example, chicken meat or duck meat, used for preparing cooked rice sake, in purified water.
The pretreatment step (S200) of the meat includes a meat and seasoning mixing step, a meat heating step, and a meat aging step.
(1) Meat and seasoning mixing step
The meat and seasoning mixing step (S210) is a step for removing odors of meat by mixing meat, that is, chicken meat or duck meat, with seasoning. In the present invention, the seasoning may be a mixture of salt, sugar and pepper .
In the meat and seasoning mixing step (S210), it may be performed by applying a mixture of salt, sugar and pepper to the surface of the treated chicken or duck meat. 8 to 8 parts by weight of the sugar, 5 to 10 parts by weight of the sugar, and 2 to 5 parts by weight of the pepper may be used.
The salt can control the salinity and lengthen the shelf life. The sugar can soften the meat quality of the chicken or duck meat and sweeten it. The pepper gives a spicy flavor and removes odor specific to chicken or duck meat .
(2) Meat heating step
The meat heating step (S220) is a step of heating the chicken meat or duck meat to which the seasoning has been applied, followed by heating in purified water.
The meat heating step (S220) may be carried out by adding chicken meat or duck meat to the purified water heated by adding garlic to the meat, and heating the meat to 10 to 20 parts by weight based on 100 parts by weight of the whole purified water. And heated at a temperature of 110 DEG C for 30 to 50 minutes to prepare purified water having leachate.
Then, chicken meat or duck meat is added to the purified water in which the barnyardgrass is leached, and then heated to remove the odor of the chicken or duck meat. In the case of chicken meat, it is boiled at a temperature of 95 to 105 ° C for 5 to 6 minutes, In the case of meat, it can be boiled for 18 to 22 minutes at a temperature of 95 to 105 ° C to remove the odor of chicken or duck meat and cook it to the inside.
(3) Meat ripening stage
In the meat aging step (S230), chicken or duck meat is boiled, then ripened evenly to the inside and aged by leaving it in order to soften the meat.
The meat aging step (S230) may be carried out by boiling chicken or duck meat, and then allowing it to stand at a temperature of 70 to 80 DEG C for 18 to 22 minutes.
3. Manufacturing process of baking sake (S300)
In the step (S300), the rice paddy is prepared by using the above-described paddy rice, boiled chicken or duck meat.
The step (S300) comprises mixing the raw mushroom broth and meat, mixing the seasoning ingredients, and mixing the raw mushroom mixture.
(1) mixing step of mushroom broth and meat
In the mixing step (S310) of the above-described diatomaceous earth meat and meat, the fermented mushroom broth contains 100 parts by weight of whole chicken or duck meat. 400 to 600 parts by weight may be included as a standard.
(2) seasoning material mixing step
The seasoning material mixing step (S320) is a step of mixing the seasoning ingredients with the pork mushroom broth in which the chicken or duck meat is immersed, and the seasoning ingredients include garlic, onion, laurel, potato, And these seasoning materials are conventionally used in the production of white pearl, so a detailed description thereof will be omitted for convenience and clarity of explanation.
(3) Blended foliar mushroom mixing step
In step S330, the mixture of the fried mushroom and the mushroom is mixed with the seasoning ingredients.
The present invention relates to a method for producing leek mushroom, which comprises using leached leavened mushroom as lean water for producing leek, producing seaweed, adding remaining leek mushroom with seasoning ingredients to produce leek, Can be added to the mushroom, and the soft texture of the mushroom can be enjoyed by consumers.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, with reference to the accompanying drawings, preferred embodiments of a method for producing white pine mushroom using the mushroom of the present invention will be described in more detail.
<Examples>
First, as shown in Fig. 2, the non-edible part of the mushroom was removed, heated in brine at 100 DEG C for 3 minutes, and then cooled at room temperature. At this time, the salt was dissolved in the purified water so that 3 parts by weight of the salt was contained based on 100 parts by weight of the whole purified water.
Next, the above mushroom was immersed in purified water and heated at a temperature of 100 ° C. for 50 minutes. Then, leachate effluent of active mushroom and mushroom was separated using a sieve. Then, the leachate was treated at a low temperature of 5 ° C. The mushroom was dipped in an aqueous solution formed by mixing 100 parts by weight of purified water, 0.3 parts by weight of ascorbic acid, 0.5 parts by weight of citric acid and 0.8 parts by weight of sorbitol, and dried.
Next, chicken meat was prepared, and 5 parts by weight of salt, 8 parts by weight of sugar and 3 parts by weight of pepper were applied to the surface of the chicken, and the washed chicken was treated with 100 parts by weight of the whole chicken, And added to purified water. At this time, the purified water in which the sea bream was leached was prepared by charging 15 parts by weight of sea mustard into 100 parts by weight of purified water, and then heating it at 105 DEG C for 40 minutes.
Then, the chicken was boiled at a temperature of 100 DEG C for 5 minutes, aged to evenly ripen to the inside of the chicken by allowing it to stand at a temperature of 70 to 80 DEG C for 20 minutes, and to soften the meat.
Next, the above fermented mushroom broth and boiled chicken were mixed, and the seasoning ingredients such as garlic, onion, laurel, potato, mandarin, leek and green onions were mixed together with the above fermented mushroom, White stalk.
<Comparative Example>
The pomegranate was prepared using the same seasoning materials as those of the examples. In Comparative Example 1, the pomegranate was prepared using purified water instead of the active mushroom and the mushroom mushroom.
The taste, flavor and overall preference of the white sake prepared according to the example and the white sake prepared according to the comparative example as described above were subjected to sensory evaluation, and the results are shown in Table 2 below. The sensory test was conducted on 50 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.
As shown in the above Table 2, the taste, flavor and overall preference of the white sake prepared according to the example and the white sake prepared according to the comparative example were compared, It was found that the overall preference was superior to that of the white sake prepared according to the comparative example.
This is because, according to the embodiment of the present invention, the pork mackerel has a unique taste and flavor added to the pork mackerel by producing the pork mackerel by removing the odor of the chicken using the pork mackerel, , And the odor of the chicken is removed, so that it does not feel the sense of resistance to the food texture, the taste or flavor, and it is considered that the preference of the consumer is improved.
While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.
Claims (7)
The step (S100) of producing the fermented mushroom broth includes: a fermentation mushroom pretreatment step (S110) for heating the fermented mushroom from the brine after cooling; (S120) immersing the pre-treated mushroom in purified water and heating the pre-treated mushroom to leach the active ingredient contained in the mushroom; Separating the leachate formed by leaching the mushroom from the purified water and the mushroom and aging the leachate at a low temperature of 3 to 8 캜 (S130); And a heated mushroom finishing and post-treatment step (S140) of finely dipping the heated mushroom in the purified water and dipping the heated mushroom in an aqueous solution, followed by drying,
The pretreatment step (S200) of the meat may include a meat and seasoning mixing step (S210) of mixing chicken or duck meat with a seasoning; A meat heating step (S220) of heating the chicken meat or duck meat to which the seasoning has been applied, followed by heating in purified water; And a meat ripening step (S230) in which the chicken or duck meat is boiled and then ripened evenly to the inside,
In the step (S300), the step (S310) of mixing the pork mushroom broth and the meat into which the chicken or duck meat boiled in the pork mushroom broth is introduced; A seasoning material mixing step (S320) of mixing the seasoning ingredients with the mushroom broth having the chicken or duck meat immersed therein; (S330) of mixing the seasoned mushroom with the seasoning ingredients (S330), the method comprising the steps of:
In the pre-treatment step (S110), the mushroom is heated in brine at 100 to 110 ° C for 2 to 3 minutes and then cooled at room temperature. The brine is heated to a temperature of 2 To 4 parts by weight,
In the immersion and heating step (S120), the purified water and the mushroom are mixed and heated at a weight ratio of 18 to 22 parts by weight of purified water and 4 to 6 parts by weight of mushroom, respectively, and heated at a temperature of 95 to 105 ° C ≪ / RTI > to 60 minutes,
In the separation and low temperature aging step (S130), the leachate is aged at a low temperature of 3 to 8 캜 for 20 to 25 hours at a low temperature,
In the heated active mushroom finishing and post-treatment step (S140), the active mushroom is cut into a predetermined size and then immersed in an aqueous solution containing ascorbic acid, citric acid and sorbitol,
The meat and seasoning mixing step (S210) is carried out by applying a mixture of salt, sugar and pepper to the surface of chicken or duck meat, wherein the salt comprises 3 to 8 parts by weight, based on 100 parts by weight of whole chicken or duck meat 5 to 10 parts by weight of the sugar and 2 to 5 parts by weight of the pepper are used,
In the meat heating step (S220), chicken meat or duck meat is added to purified water heated by adding garlic, heated and then heated,
The meat ripening step (S230) is carried out by boiling chicken or duck meat and then leaving at a temperature of 70 to 80 캜 for 18 to 22 minutes,
In the meat heating step (S220), 10-20 parts by weight of 100 parts by weight of purified water is added, and the mixture is heated at a temperature of 100-110 ° C for 30-50 minutes to prepare purified water having leachate ,
Subsequently, the meat is boiled for 15 to 6 minutes at a temperature of 95 to 105 ° C in the case of chicken, to boiled water in which leek meat has been leached, and in a case of duck meat at a temperature of 95 to 105 ° C for 18 to 22 minutes, Wherein the method comprises the steps of:
Wherein the aqueous solution is formed by mixing 0.2 to 0.5 parts by weight of ascorbic acid, 0.3 to 0.6 parts by weight of citric acid and 0.5 to 1.0 parts by weight of sorbitol based on 100 parts by weight of purified water and purified water. Method of manufacturing.
In order to improve the flavor, rice straw is added or coir which is a fiber made of the coconut fruit is added to the process for immersing and heating the active mushroom's purified water (S120), and the product is further aged for 3 to 4 hours A method for producing white pine mushroom using the mushroom.
Wherein the amount of 400 to 600 parts by weight, based on 100 parts by weight of whole chicken or duck meat, is contained.
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| KR102081832B1 (en) | 2019-12-06 | 2020-02-27 | 이우철 | Manufacturing method of Samgyetang using black galic and Sarcodon aspratus |
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| KR101882441B1 (en) * | 2016-12-08 | 2018-07-26 | 유병운 | Method for preparing pork hocks using Sarcodon aspratus mushroom and Pine mushroom |
| JP6951024B2 (en) * | 2017-01-09 | 2021-10-20 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Method for producing soup stock composition |
| KR102562018B1 (en) * | 2023-01-25 | 2023-08-01 | 이인우 | Manufacturing method of spicy stir-fried hot pot chicken ribs with excellent preference |
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