KR101833492B1 - Manufacturing method for black cattle grilled short rib patties with abalone, cheese and black cattle grilled short rib patties with abalone, cheese manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing black beef cheese cake roasted with abalone, and a method for producing black beef cheese roasted beef roast using the abalone thus prepared.
A method for preparing a brown rice cheese cake roast using abalone according to the present invention includes: a sauce production step (S100) for preparing a sauce made of a material mixed with black beef; Preparing a mixed minced meat to prepare a minced meat for preparing mixed minced meat (S200); (S300) which mixes the minced beef with the sauce and mixes the sauce with the sauce so that the sauce is uniformly mixed with the minced beef; (S400) a dough cake dough (S400) which is prepared by mixing flour, starch powder, bread crumbs and cheese flour into a minced black bean mixed fat with the marinade sauce, and preparing a dough for making dough cake; An overturning mixing step (S500) in which the batter is rolled up in the batter to mix the batter and the boiled overturn; And a heating step (S600) of heating the kneaded batter to raise the rice cake.
According to the above-mentioned constitution, the present invention can improve the taste and flavor of the tteokgalbi by satisfying the preference of the consumer by producing the tteokgalbi roast using the non-favored region of the Korean black cattle, the abalone and various seasonings, It is possible to solve the nutritional imbalance of modern people that can occur due to excessive or unbalanced diet by adding various ingredients which are nutritionally harmonious with the tteokgalbi while easily ingesting.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a cheese of a black and white cheese using abalone, and a method for manufacturing a cheese of the cheese by using the abalone prepared by the method and a method for producing the same. BACKGROUND OF THE INVENTION 1. Field of the Invention SAME}

The present invention relates to a method for manufacturing a black cattle ryegrass roast using abalone, and a method for producing black rye cheese cheesecake using the abalone prepared thereby. More specifically, the present invention relates to a method for manufacturing a roasted cheesecake using non- The present invention relates to a method for preparing a black beef cheese cake roast using an abalone capable of improving the taste and flavor of the rice cakes and satisfying consumers' preferences, and a method for manufacturing a black beef cheese beef roasted beef using the abalone produced thereby.

In general, Hanwoo (Korean tiller coreanae) is commonly referred to as Korean native cattle. The common Hanwoo, which is yellowish brown, is a representative variety of Hanwoo. However, Hanwoo is a common Korean native cattle, Including Jeju Black cattle.

Jeju black bean is native to Korea and has been cultivated and cultivated strictly in the country, as recorded in the old documents such as Chosun Dynasty Annals, Tamra Sungwa, Tamna Era. This historical and cultural value of Jeju Black cattle was acknowledged and it was proved that it possesses a distinctive pedigree uniqueness from general Hanwoo, Jamso,

On the other hand, western-style fast food such as hamburger or sandwich which can be easily eaten by busy modern people is getting popular. However, the fast food of western type is mostly high in calories, but lacks the necessary nutrients for the human body, and the high salt content can cause problems such as obesity and hypertension. As a result, there has been a proposal to commercialize meat products that have been traditionally handled in Korea.

Rice cake has been delicious and nutritious food for a long time, and it was a food that can represent Korean traditional food culture. However, there was a difficulty in purchasing and using the ingredients of the rice cake in order to utilize the rice cake as a side dish or snack, and it was not easy to become common in the domestic households in spite of the taste and nutrition of the rice cake.

Various food companies have recognized this problem and have invested a lot of time and effort to develop instant food related to ryegalbi so that they can easily cook and eat ryegalbi at home. As a result, various types of ryegalbi related products are being released.

However, since it does not maintain the original taste and flavor of Korean traditional rice cake, rice cake products are not widely distributed to general consumers. Especially, it is difficult to remove smell caused by beef or pork itself after preparing various kinds of seasonings, and it is necessary to use excessive soy sauce, softener, seasoning and sugar to remove such smell, There is a problem that the taste of the rice cake is lowered and a substance harmful to health is added.

Therefore, the inventor of the present invention has been studying a method for manufacturing tteokgalbi using the domestic cattle Jeju black cattle cultivated in Jeju Island, and by preparing the tteokgalbi roast using Jeju black cattle, abalone and various seasonings, It is possible to satisfy the preference of the consumer, and the present invention has been completed.

Domestic Registration No. 10-1527649 (registered on June 03, 2015) Domestic registered patent No. 10-1300747 (registered on Aug. 21, 2013) Korean Patent Publication No. 10-2015-0067550 (published on June 18, 2015)

The present invention relates to a method for manufacturing a black beef cheese cake roasted with abalone capable of improving the taste and flavor of the roasted roasted roasted beef, and satisfying consumers' preference, by preparing the roasted roasted roasted beef using the non- The present invention also provides a method for producing a cheese of the present invention.

In addition, the present invention relates to a method and a composition for improving the nutritional balance of ryegrass, which includes various ingredients that are nutritionally harmonized with rhegokbyeo, And a method for preparing the same, and a method for producing the same.

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.

A method for preparing a brown rice cheese cake roast using abalone according to the present invention includes: a sauce production step (S100) for preparing a sauce made of a material mixed with black beef; Preparing a mixed minced meat to prepare a minced meat for preparing mixed minced meat (S200); (S300) which mixes the minced beef with the sauce and mixes the sauce with the sauce so that the sauce is uniformly mixed with the minced beef; (S400) a dough cake dough (S400) which is prepared by mixing flour, starch powder, bread crumbs and cheese flour into a minced black bean mixed fat with the marinade sauce, and preparing a dough for making dough cake; An overturning mixing step (S500) in which the batter is rolled up in the batter to mix the batter and the boiled overturn; And a heating step (S600) of heating the kneaded batter to raise the rice cake.

In the sauce making step (S100), soy sauce sauce is prepared by mixing 25 to 35 parts by weight of soy sauce, 15 to 25 parts by weight of rapeseed meal and 5 to 15 parts by weight of soju, 15 to 25 parts by weight, 15 to 25 parts by weight of onion, 5 to 15 parts by weight of chopped garlic, 10 to 20 parts by weight of chopped garlic, 1 to 3 parts by weight of pepper, 3 to 7 parts by weight of sesame and 1 to 3 parts by weight of sesame oil, The sauce can be produced.

In step S 300, 450 to 550 parts by weight of a minced beef mixture is added to the sauce prepared in the step S 100 to mix the minced beef sprouts uniformly in the mixed minced beef, 15 to 25 parts by weight of wheat flour, 15 to 25 parts by weight of corn starch powder, 5 to 15 parts by weight of crumbs and 15 to 25 parts by weight of cheese flour are added to the minced beef mixed flesh in which the marinade is boiled (S400) In the heating step (S600), the kneaded batter is put into a frying pan so that the lower part of the batter is heated by the heat of the frying pan. At the same time, The upper portion is heated by using a gas grill, uniformly sprayed with cheese powder, and then baked again, It is possible to complete the tteokgalbi by adding the citron and Cheongyang red pepper, heating it, adjusting the concentration with starch water, and aligning the liver with salt.

The chopped black and white mixed livestock prepared in the preparing step (S200) for chopped black and white is a mixed livestock consisting of any one or more meat portions selected from the group consisting of lambs, beeswax, horseshoe, Separating and cutting the meat into a size of 5 to 10 cm; A blood removing step of removing blood remaining in the mixed feces of the cut Jeju black beef; A drench solution preparation step of preparing a drench solution to be mixed with the mixed flesh of black beef so as to be seasoned to the inner part of the mixed flesh of the black beef; A step of mixing and fusing the black-and-white mixture immersed in the drench solution to remove the blood feces; Aging the black and white mixed flesh immersed in the salting solution to allow the flesh solution to penetrate into the black flesh mixed flesh; And mixing and agitating the aged black beef flesh to prepare a minced lean beef mixed lean.

In addition, the present invention includes a black cattle cheese roasted with abalone prepared by the above-described method.

The details of other embodiments are included in the detailed description.

According to the present invention, it is possible to improve the taste and flavor of tteokgalbi and to satisfy consumers' preference by preparing the roasted tangkabi roast using the non-favored region of Jeju black cattle, abalone and various seasonings .

In addition, according to the present invention, the black and white cheese cake roasted with the abalone according to the present invention can be produced by easily ingesting the rich nutritional ingredient of the tteokgalbi and adding various materials harmonious with the tteokgalbi, Imbalance can be solved.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

FIG. 1 is a flowchart illustrating a method for manufacturing a black cattle cheese cake roast using an abalone according to the present invention.
Fig. 2 is a photograph showing a black and white cheese omelette prepared using the abalone prepared according to the present invention.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method for manufacturing a black cattle cheese cake roast using an abalone according to the present invention will be described in detail with reference to the drawings.

FIG. 1 is a flow chart for explaining a method of manufacturing a black bean curd cheese roasted roast using an abalone according to the present invention, and FIG. 2 is a photograph showing a black beef roasted cheese roasted roast using an abalone prepared according to the present invention.

According to the present invention, it is possible to improve the taste and flavor of the tteokgalbi and satisfy the preference of the consumer by preparing the roasted tangkabi roast using the non-preferred region of Jeju black bean, abalone, and various seasonings.

1 and 2, a method of manufacturing a black cattle cheese cake roast using an abalone according to the present invention includes a step of preparing a sauce (S100), a preparation step (S200) of preparing a minced beef cattle, a saver stage (S300) Dough making step S400, rollover mixing step S500, and heating step S600.

1. The sauce production step (S100)

The sauce production step (S100) is a step of producing sauce sauce using materials mixed with black beef.

In the sauce making step S100, safflower, soup stock, soju, chopped onion, chopped onion, chopped green onion, chopped garlic, pepper, sesame and sesame oil may be used as materials for producing the seasoning sauce. By using the various materials to produce marinated beef and marinated sauce, it is possible to remove flavor specific to meat and increase flavor and double the preference of consumers.

In the sauce making step (S100), soy sauce sauce is prepared by mixing 25 to 35 parts by weight of soy sauce, 15 to 25 parts by weight of rapeseed meal and 5 to 15 parts by weight of soju, 15 to 25 parts by weight, 15 to 25 parts by weight of onion, 5 to 15 parts by weight of chopped garlic, 10 to 20 parts by weight of chopped garlic, 1 to 3 parts by weight of pepper, 3 to 7 parts by weight of sesame and 1 to 3 parts by weight of sesame oil, The sauce can be produced.

2. Preparation for preparation of mixed minced beef (S200)

In preparing the chopped black and white mixed liquor preparation step (S200), the black lobes are prepared, and the meat portion of the non-favored portion is cut and collected to prepare the mixed minced lean beef.

The non-favored region of Jeju black cattle can be used in preparation of the mixed minced lean catfish (S200). The Jeju black cattle used in the present invention is cultivated in the Jeju Special Self-Governing Province, Means a cow with a standard body shape and its subsequent axis.

In addition, the non-favored part of Jeju black cattle can be used in preparation of the minced black catfish mixture preparation step (S200). For example, the non-favored part of the Jeju black cat catfish can be beef, beef, The term " black beef mixed flesh " used in the present invention may mean any one or more meat portions selected from the group consisting of non-preferred portions of Jeju black beef such as beef, beef, The technical idea of the present invention can be applied not only to the above-mentioned sites but also to other non-preferred sites of Jeju black cattle.

In addition, the technical idea of the present invention is not limited to the use of the mixed or non-preferred portions of the above-mentioned black and white, but the mixed flesh may be used in order to double the preference of the fishermen so that the seasoning is absorbed up to the inside of the black and white.

For example, the chopped black beef mixed flesh prepared in the preparing step (S200) of the minced black bean is prepared by (1) separating and cutting meat, (2) removing blood, (3) (5) an aging stage of black bean blending, and (6) a step of mixing the brown and black beans.

(1) Meat quality separation and cutting step

The meat separating step separates the mixed meat consisting of at least one meat part selected from the group consisting of the beef meat, the beef meat, the forehead, the saddle, the meat and the crucible of the slaughtered Jeju black bean to a size of 5 to 10 cm.

In the above meat separating and cutting step, it is possible to easily remove the remaining blood in the mixing part of the black and white in the later step of removing the blood after cutting into the size as described above.

(2) Bleaching step

The blood removing step is a step of removing residual blood in the mixed flesh of the cut Jeju black bean.

The blood removing step is a step of removing the fishy spots caused by residual blood in the cut cattle cattle, and may be performed by immersing the cut cattle fat in the purified water at 3 to 8 캜 for 20 to 40 minutes.

In the case where the above-described degreasing step is carried out below the above-mentioned lower limit range, the fish can not be sufficiently removed from the mixed flesh of black beef to cause fishy flesh, and no further special effect is exhibited when the above- .

(3) Bleaching solution preparation step

The step of preparing the drip solution is a step of preparing a drip solution which is mixed with mixed flesh of black beef so as to be seasoned to the inside of mixed flesh of black beef.

4 to 8 parts by weight of sugar, 4 to 8 parts by weight of salt, and 40 to 60 parts by weight of purified water may be mixed in the drench solution preparation step to prepare a drench solution.

(4) Black-and-white mixed flesh immersion step

The step of immersing and fusing the black-and-white mixture is a step of dipping the flesh-and-fat mixed flesh in which the feces is removed by immersing the feces in the fusing solution.

According to one embodiment of the technical idea of the present invention, in the step of mixing and dipping the black feces, 80 to 120 parts by weight of the drench solution may be mixed with 100 parts by weight of the mixed flesh of the black feces, followed by dying the black feces.

(5) Black and white mixed aging stage

The step of aging the black-and-white mixture is a step of aging the black-and-white mixed flesh immersed in the ginseng solution to allow the ginseng solution to penetrate into the inside of the black-and-white mixture flesh.

In the case of the aging step, the aged step may be aged at a temperature of 5 to 10 ° C. for 10 to 20 hours. If the aged step of aging the black beef is performed below the lower limit of the above range, However, when it is carried out in excess of the above-mentioned upper limit, it is excessively drenched on the surface and the inside of the black-and-white mixed flesh, so that the flavor of the black-and-white mixed flesh can be inhibited.

(6) Black-and-white mixture mixing step

The step of mixing the black-and-white mixture is a step of finely chopping the aged black-and-white mixture to prepare a minced black-and-white mixture.

In the present invention, roasted chick peas can be easily and smoothly consumed by aged beef tenderloin prepared by using the minced beef tender mixed meat.

3. Seasoning stage (S300)

The sauce seasoning step (S300) is a step in which the sauce is uniformly mixed with the minced prawns by mixing the minced prawns and the sauce, followed by mixing.

In the marinade step S300, 450 to 550 parts by weight of a minced beef mixture is added to the marinade prepared in the marinade production step S100 so as to uniformly multiply the marinade in the minced beef mixture. When the content of the minced chicken is less than 450 parts by weight, the sauce may not be sufficiently mixed in the minced chicken, and when it exceeds 550 parts by weight, the content of the marinated chicken is too much, Can be inhibited.

4. Production process of dough cake dough (S400)

In step S400, the batter is mixed with wheat flour, starch powder, bread crumbs, and cheese flour to prepare a kneaded product for making the rice cake.

In the step of preparing the ryegrass dough (S400), flour, cornstarch powder, bread crumbs and cheese flour are mixed in the minced lean beef mixed flesh with the marinade sauce, so that the kneaded product can be easily gathered.

In the step (S400), the mixture is kneaded with 15 to 25 parts by weight of wheat flour, 15 to 25 parts by weight of cornstarch powder, 5 to 15 parts by weight of crumbs and 15 to 25 parts by weight of cheese flour And then mixing them uniformly.

5. Abalone mixing step (S500)

In the overturning mixing step (S500), boiled overturns are put on the batter to mix the batter and boiled overturn.

In the overturning mixing step (S500), boiled overturning can be used to double the flavor and nutritional content of the tteokgalbi produced.

Meanwhile, in one embodiment of the present invention, the batter is raised in the batter to prepare a tortoise shell. However, the technical idea of the present invention is not necessarily limited to this, but the overturn may be washed .

For example, the boiled overturned preparation prepared in the overturning mixing step (S500) may include (1) an overturning step, (2) an abalone pretreatment step, (3) a seawater washing step, (4) a green tea extract washing and dehydrating step, and ) Followed by a dry aging step, followed by boiling the dried aged overturns.

(1) Abortion selection step

The overturning step is a step of selecting an overturn which can be used for manufacturing the tortoise shell.

In the present invention, it is preferable to use the abalone which maintains freshness and to use abalone of a certain size and weight or more.

(2) Abalone pretreatment step

The rollover preprocessing step is a step of removing the non-edible part after cutting the selected rolled up part.

In the rollover pretreatment step, non-edible parts such as shells and internal organs can be removed from the cut abalone.

(3) Seawater washing step

The seawater washing step is a step of washing the abalone, from which the non-edible portion has been removed, with purified seawater.

The seawater washing step may be performed at a temperature ranging from 10 to 15 ° C, and the abalone in which the non-edible portion has been removed may be washed using purified seawater having a salinity of 5 to 6% By washing the abalone using purified sea water, it is possible to remove general bacteria present on the surface of the abalone and the inside of the meat, and to remove the fishy smell that may occur from the abalone.

(4) Green tea extract washing and dehydration step

The green tea extract washing and dewatering step is a step of washing off the abalone washed with the seawater using green tea extract and then removing water.

The green tea extract may be prepared by mixing 2 to 4 parts by weight of green tea leaves with 100 parts by weight of purified water to prepare a mixture, And maintaining the mixed solution at a temperature of 40 to 50 DEG C for 30 to 60 minutes.

When the production of the green tea extract proceeds below the lower limit range in the green tea extract washing and dehydration step, it is not possible to sufficiently remove the fishy flesh of the abalone, and it is necessary to supply moisture to the abalone more than necessary, If the concentration of the green tea extract is higher than the upper limit of the above range, the concentration of the green tea extract is excessively high, so that the original taste of the abalone disappears and the elasticity of the abalone can be lowered.

(5) Dry aging step

In the drying and aging step, the abalone washed with the green tea extract is dried in a cold air for aging.

In the drying and aging step, the dehydrated abalone may be dried using cold air, and the cold air may be continuously maintained at a temperature of 5 to 10 ° C. for 50 to 100 minutes to dry the dehydrated abalone.

When the cold air is progressed beyond the above upper limit range in the drying and aging step, the moisture contained in the abalone is excessively escaped, the taste of the abalone may be altered and the soft texture may disappear, It is not possible to sufficiently remove water from the abalone, so that the abalone of the abalone may be generated or the meat quality may be altered with time or temperature change.

6. Heating step (S600)

In the heating step (S600), the batter is heated to heat the batter, and the batter is completed.

In the heating step (S600), the kneaded product having the predetermined size is loaded into the frying pan so that the lower part of the kneaded product is heated by the heat of the frying pan, and the upper part of the kneaded product, It is possible to improve the flavor of rice cakes and double the preference of consumers by heating the grill while spraying the cheese powder uniformly and baking it again.

In addition, in the heating step (S600), the kneaded batter, which is formed in a predetermined size, is put into a frying pan to be cooked with soy sauce dumplings, yujiaojang, and chengyang red pepper and heated to mix sweetness, salty taste, hot taste and aromatic taste It is possible to complete the rice cake by adjusting the concentration with starch water and aligning with the salt.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of a method for manufacturing a black cattle cheese cake roast using an abalone according to the present invention will be described in detail with reference to the accompanying drawings.

≪ Example 1 >

First, soy sauce was prepared by mixing 30 g of soy sauce, 20 g of shiitake, and 10 g of shochu, and then 20 g of chopped pear, 20 g of chopped onion, 10 g of chopped green onion, 15 g of chopped garlic, 2 g of pepper, 5 g of sesame seed and 2 g of sesame oil Followed by uniform mixing.

Next, 500 g of a mixture of minced beef and lamb was mixed with the above-mentioned sauce, and the mixture was mixed with 20 g of wheat flour, 20 g of cornstarch powder, 10 g of crumbs and 20 g of cheese flour. And the mixture was mixed to prepare a rye cake batter.

Subsequently, the upper part of the batter was raised and the lower part of the batter was heated by the heat of the frying pan, and the upper part of the batter was heated using a gas grill The cheese powder was uniformly mixed on top of the kneaded product and then heated again.

At this time, soy sauce dejizu, yujiaoqi, and chengyang red pepper were added to the frying pan and heated, and the concentration was adjusted with starch water and the mixture was mixed with salt to prepare a black beef cheese cake roast according to Example 1.

≪ Example 2 >

In the same manner as in Example 1, a black beef cheese cake roast was prepared. In Example 2, a black beef cheese roast beef roast was prepared using a minced beef tallow to be seasoned to the inside of a minced beef tallow.

≪ Example 3 >

In the same manner as in Example 1, black beef cheese cake roast was prepared. In Example 3, abalone was washed with seawater and green tea extract, and then black beef cheese roast beef roast was prepared using boiled abalone.

<Example 4>

In the same manner as in Example 1, brown rice cheesecake was prepared. In Example 4, chopped brown rice mixed with fried tofu was seasoned to the inside of the fried chicken, and abalone was washed with seawater and green tea extract. Black beef cheese cake roast was prepared.

<Comparative Example>

(C company) manufactured by using minced beef sold in the market was purchased and used as a rice cake according to a comparative example.

As described above, the sensory evaluation of the taste, texture, and preference of the conventional rice cakes, which were prepared according to the examples of the present invention and the above-described comparative examples, were performed as described above, and the results are shown in Table 2 below . The sensory test was conducted on 25 general consumers. The scores and the evaluation criteria were based on the 9-point scoring method and are shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Taste (flavor) Incense (odor) Texture (physical property) Comprehensive preference Example 1 8.0 8.1 8.2 8.1 Example 2 8.3 8.2 8.3 8.3 Example 3 8.2 8.1 8.2 8.2 Example 4 8.5 8.3 8.3 8.4 Comparative Example 5.7 5.6 5.4 5.5

As shown in the above-mentioned [Table 2], the taste, flavor, texture and overall preference of the rice cakes made from the black and white cheese cake roasted in the examples were compared with those of the rice cakes prepared in the comparative examples. It was found that the black beef cheesecake roasted was more excellent in overall taste (flavor), aroma, and overall preference than the tteokgalbi prepared by the comparative example.

This is because it was judged that the brown rice cheese roasted in accordance with the examples prepared roasted roasted roasted beef using the non-favored parts of Jeju black beef, abalone and various condiments to improve the taste and flavor of the rice roasted beef and satisfy consumers' preference.

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 (5)

delete delete A sauce production step (S100) of producing sauce sauce using materials mixed with black beef;
Preparing a mixed minced meat to prepare a minced meat for preparing mixed minced meat (S200);
(S300) which mixes the minced beef with the sauce and mixes the sauce with the sauce so that the sauce is uniformly mixed with the minced beef;
(S400) a dough cake dough (S400) which is prepared by mixing flour, starch powder, bread crumbs and cheese flour into a minced black bean mixed fat with the marinade sauce, and preparing a dough for making dough cake;
An overturning mixing step (S500) in which the batter is rolled up in the batter to mix the batter and the boiled overturn; And
The heating step (S600) of heating the kneaded product to complete the dough cake,
In the sauce making step (S100), soy sauce sauce is prepared by mixing 25 to 35 parts by weight of soy sauce, 15 to 25 parts by weight of rapeseed meal and 5 to 15 parts by weight of soju, 15 to 25 parts by weight, 15 to 25 parts by weight of onion, 5 to 15 parts by weight of chopped garlic, 10 to 20 parts by weight of chopped garlic, 1 to 3 parts by weight of pepper, 3 to 7 parts by weight of sesame and 1 to 3 parts by weight of sesame oil, Manufacture of sauce,
In the marinade step S300, 450 to 550 parts by weight of minced beef is mixed with the marinade prepared in the step S100, so that the marinade is uniformly fed to the minced beef cattle mixture,
In the step of preparing dough cake dough (S400), 15 to 25 parts by weight of wheat flour, 15 to 25 parts by weight of corn starch powder, 5 to 15 parts by weight of crumbs and 15 to 25 parts by weight of cheese flour are added Followed by homogeneous mixing,
In the heating step S600, the kneaded batter is put into a frying pan so that the lower portion of the kneaded product is heated by the heat of the frying pan, and the upper portion of the kneaded batter is raised by using a gas grill , Heating the cheese powder uniformly and then grilling it again, heating the soy sauce resource, citrus juice, and citrus pepper, heating the mixture, adjusting the concentration with starchy water, and finishing the rice cake with salt. (Method for the production of roasted black cheese and.
The method of claim 3,
The minced beef mixed flesh prepared in the minced beef preparation preparation step (S200)
A meat separating and cutting step of separating the mixed meat consisting of at least one meat part selected from the group consisting of the sashimi of the slaughtered Jeju black beef, the beef meat, the forehead, the saddle, the meat and the crucible, and cutting the beef to a size of 5 to 10 cm;
A blood removing step of removing blood remaining in the mixed feces of the cut Jeju black beef;
A drench solution preparation step of preparing a drench solution to be mixed with the mixed flesh of black beef so as to be seasoned to the inner part of the mixed flesh of the black beef;
A step of mixing and fusing the black-and-white mixture immersed in the drench solution to remove the blood feces;
Aging the black and white mixed flesh immersed in the salting solution to allow the flesh solution to penetrate into the black flesh mixed flesh; And
The method of claim 1, wherein the aged black beef mixed livestock is finely divided and then mixed to prepare a minced lean beef mixed lean.
4. The method of claim 3 or 4, which is characterized in that it is produced using the abalone.

Images