KR101842074B1 - Hangover soup manufacturing method using horse seonji and hangover soup manufactured by the same - Google Patents

Abstract

The present invention relates to a process for producing soybean milk, comprising the steps of adding 100 parts by weight of boiling water, 10 parts by weight of soybean curd, and boiling water for 2 hours; The onion, radish, green onions, radish, and garlic are boiled for 1 hour in an onion, radish, green onion, cilantro, and onion in the boiled water, and then broth is produced. A step of preparing a pre-pellet using the hemorrhagic blood; A step of cutting the abdominal fat of a marinated beef sheep and finely dividing it into a frying pan and heating the beef to recover the beef with the foreign substance removed; and a step of recovering only the beef by removing the meat, onion and garlic after boiling the beef, onion and garlic Mixing the red pepper powder into the soybean curd; Boiled marinated Chinese cabbage, bean sprouts, chopped onion, carcass, and sunshine; A method for manufacturing a horseradish herbal soup made of horse meat and a method for producing the same, comprising the steps of adding hot water, broth, and broth to a pot, boiling the soup, and adding a flavor ingredient together with the sauce, The present invention is based on the fact that horse meat, which is a special product of Jeju, is used, and soup and marinade are prepared from the horse meat with the fat of the horse, and then soy sauce is cooked with this material, thereby contributing to income improvement and local development of horse farmers. It is a very useful invention that can improve the preference of the sole bar by providing a unique taste and aroma of the horse meat.

Description

[0001] The present invention relates to a method for producing a horse mackerel herbicide and a method for producing the same,

The present invention relates to a method for producing horse mackerel herbicide and a method for producing the same, and more particularly to a horse mackerel prepared by using horse meat as a special product of Jeju, It is possible to improve the income of horse farmers and to contribute to local development by cooking the soybean soup with this material, and to improve the preference of soybean bar by providing taste and aroma unique to horse meat. The present invention relates to an artificial soybean soup produced by the method.

Generally, it is called the alcoholic beverage market, and it is the collective name of the eating country to solve the alcoholic beverage.

At the end of the Goryeo period, the Chinese poetry textbook Nohji (老 乞 大) comes out with a surname 酒 酒 湯. According to this, it is said that it is the prototype of the hapjangguk, and according to this, it is said that "the juice is minced with the noodles, There are various kinds of beef soup, such as bone hapjangguk, sunji hapjangguk, bean sprout hapjangguk, and hwangtae hapjangguk.

Today, the common hapkwangguk soup is put into the pot, and put the sheep and the giblets into the pot, and boil it together, and fill the pork, garlic, and ginger with it, and boil the broth. When the broth becomes white, the miso and kochujang are loosened, Add soybean sprouts, green onion, garlic, ginger, and boil it once and boil it again, then add red pepper powder, salt, and black pepper.

For example, Korean Patent Registration No. 10-0532154 (a method of producing bovine bone marrow) comprises a step of cutting bones, a step of delaying the removal of bovine bone by immersing the bovine bones in water, a step of pouring and boiling water in the vessel, A step of dividing the bones removed from the bones into the vessels so as to interrupt the boiling state, and heating the vessel into which the bones are introduced so that the boiling state of the water is continuously maintained. , And the bones are produced only with bovine juice.

Korean Patent Registration No. 10-0558280 (method of cooking a hapjangguk) is a method of washing meat with high-pressure water to remove foreign matter and grease, and then, in a pot for one person or two people, the preparation of bean sprouts, bean sprouts, And it is about the cooking method of the happoshu which is characterized by boiling directly, but there is a pity to use the artificial seasoning such as Miwon and Jade.

On the other hand, the egg yolk which is used for the cooking of japjiguk and various pre-ecclesia is the blood collected from the slaughter body such as the euglycemic or the blood-donated blood, which has a good flavor and a large amount of nutrients such as protein and iron, (湯 類), as well as the (煎) and sundae, has been a favorite of various Korean food ingredients.

The major constituents of these probes are water, salts, fats, proteins, and iron. Protein is a major component of blood cells and is present in a state of being dispersed along with fat in plasma. And iron, which is abundant in hemoglobin, exists in a form associated with proteins and has a high oxygen binding property, which is a cause of easy rancidity of the egg yolk.

Therefore, it is desirable that the pre-pellets are collected from slaughtered bodies such as cows and pigs and then cooked or processed as quickly as possible. In order to prevent deterioration in the distribution process and to secure the merchantability, And a method of sealing and packaging and circulating the product is applied.

As can be seen from the above, it is common that sows and pigs are used as eugenic or swine slaughterhouses, and there is no manufacturing process of epidermis using the hemorrhagic stem. As applicants of Jeju Island, It has been developed to produce marine meat and marinade using horse blood and horse meat, and to cook it together.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of improving the income of a horse farming farm by using horse meat as a special product of Jeju, Which can contribute to regional development and provide taste and aroma unique to horse meat, thereby improving the preference of soy sauce bar, and to provide a soy sauce soy sauce which is produced by the manufacturing method of horse sauce soy sauce, There is a purpose.

According to another aspect of the present invention, there is provided a method for preparing a horse meat defatted rice husk, which includes boiling water for 10 minutes, boiling water for 10 minutes, The onion, radish, green onions, radish, and garlic are boiled for 1 hour in an onion, radish, green onion, cilantro, and onion in the boiled water, and then broth is produced. A step of preparing a pre-pellet using the hemorrhagic blood; A step of cutting the abdominal fat of a marinated beef sheep and finely dividing it into a frying pan and heating the beef to recover the beef with the foreign substance removed; and a step of recovering only the beef by removing the meat, onion and garlic after boiling the beef, onion and garlic Mixing the red pepper powder into the soybean curd; Boiled marinated Chinese cabbage, bean sprouts, chopped onion, carcass, and sunshine; And a step of preparing soup stock by adding hot spices, seasoning and broth to a pot, boiling the soup, and adding flavor ingredients together with the sauce.

Meanwhile, the horse meat propagation apparatus according to the present invention is characterized in that it is manufactured by the above-described process.

As described above, the present invention can utilize horse meat, which is a special product of Jeju, to prepare soup stock and sauce with the meat of the horse, and to cook the soy sauce soup with this material, thereby contributing to income increase and local development of horse farmers In addition, it is a very useful invention to improve the preference of the sole bar by providing a taste and aroma unique to the horse meat.

The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

A method for preparing a horse radish herbal soup according to the present invention and a method for producing the same, the method comprising the steps of: boiling the soybean soup in a pan for 10 minutes; The onion, radish, green onions, radish, and garlic are boiled for 1 hour in an onion, radish, green onion, cilantro, and onion in the boiled water, and then broth is produced. A step of preparing a pre-pellet using the hemorrhagic blood; A step of cutting the abdominal fat of a marinated beef sheep and finely dividing it into a frying pan and heating the beef to recover the beef with the foreign substance removed; and a step of recovering only the beef by removing the meat, onion and garlic after boiling the beef, onion and garlic Mixing the red pepper powder into the soybean curd; Boiled marinated Chinese cabbage, bean sprouts, chopped onion, carcass, and sunshine; And a step of preparing soup stock by adding soup stock, saengji, and broth to a pot, boiling the soup, and adding sauce.

Hereinafter, the production process of the present invention will be described in detail.

Horse meat and meat production process

100 parts by weight of water is boiled, and then 10 parts by weight of each soybean paste is added to the above water, followed by boiling for 2 hours to obtain broth.

Onion, radish, green onion, cilantro and sesame seeds are put into the broth and then boiled for 1 hour. Then, onion, radish, green onion, cod and gruel are recovered and finally broth is produced .

At this time, a post-treatment process for removing foreign substances from the broth may be added, and onions, radishes, radishes, cilantro, and whole radishes are added only in an amount required for a conventional broth manufacturing process.

Horse manufacturing process

More than 3 yrs of horses are slaughtered for more than 6 months, then clean and unclothed blood from the slaughtered horses is recovered to obtain hemorrhagic blood.

3 kg of water and 100 g of salt are added to 10 kg of the above-mentioned horse blood, mixed for 5 minutes, sealed, and aged at a temperature of 5 to 10 ° C for 24 hours.

200 g of salt is added to 10 kg of water to prepare a 2% saline solution, which is then boiled.

The horse blood which has been aged in boiling saline is added and boiled for 1 hour to obtain a pre-solidified solid.

The preceeded solidification product is washed with cold water (5 to 10 ° C) three times with water, and then the washed preliminarily solidified product is immersed in cold water (5 to 10 ° C), and then the product is heated at a temperature of 5 to 10 ° C for 24 hours Aging is done to make agar.

Manufacturing process of horse meat sauce

After finishing the abdominal fat of the beef sheep, prepare it and heat it in a frying pan without water. Then remove the impurities and collect the beef.

Onion, garlic, and onion are boiled, and then Dawn, Onion and Garlic are removed, and Mauyu is collected again.

The red pepper powder is added to the recovered horse meat and mixed to prepare horse meat sauce.

Material preparation process

Prepare boiled Chinese cabbage and bean sprouts, prepare marinade, carnivorous beef, and chopped onion, and prepare the bean curd for 1 hour in water.

Manufacturing process of horse meat

In the pot, cook the soup, soup and soup, boil it, and add the sauce and flavor ingredients to cook the soup.

The flavor material may be pepper, chopped garlic, salt, soy sauce, and syrup. The flavor material may be cooked by boiling or boiling, and then adding one or more of the flavor ingredients, along with green onion, leek and sweet pepper, according to preference.

After preparing the horse radish herb prepared by the above process (Example) and the beef radish herb soup (comparative example), they were fed to a total of 50 persons aged 20 to 55 years, and the results were evaluated as flavor, taste, color, And the sensory evaluation was carried out.

At this time, the score of the sensory test was rated as 1 (very bad) to 10 (very good), and the result was as follows.

Example  And Comparative example  Sensory test Example Comparative Example incense 9.1 8.2 flavor 9.5 8.5 Exterior 9.2 8.0 Crust texture 9.2 8.3 Sum 9.2 8.2

As described above, it was confirmed that the present invention has superior flavor, taste, color, and texture to the conventional beef filet.

Although the present invention has been described with reference to the exemplary embodiments, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations may be made without departing from the scope of the appended claims.

Claims (2)

100 parts by weight of boiling water, 10 parts by weight of a mixture of soybean curd and beef, and boiling for 2 hours; The onion, radish, green onions, radish, and garlic are boiled for 1 hour in an onion, radish, green onion, cilantro, A step of preparing a pre-pellet using the hemorrhagic blood; A step of cutting the abdominal fat of a marinated beef sheep and finely dividing it into a frying pan and heating the beef to recover the beef with the foreign substance removed; and a step of recovering only the beef by removing the meat, onion and garlic after boiling the beef, onion and garlic Mixing the red pepper powder into the soybean curd; Boiled marinated Chinese cabbage, bean sprouts, chopped onion, carcass, and sunshine; Preparing a soup stock by adding flavor ingredients together with the sauce, after boiling the soup stock,
The method according to any one of claims 1 to 3, wherein the pre-slaughtering step includes slaughtering horses over three years old for more than six months, and recovering clean and non-solidified blood from the first slaughtered horses to obtain hemorrhagic blood. 3 kg of water and 100 g of salt are added to 10 kg of the hemorrhage, mixed for 5 minutes, sealed, and then aged at a temperature of 5 to 10 ° C for 24 hours; Adding 200 g of sodium chloride to 10 kg of water to prepare a saline solution having a concentration of 2% and boiling the same; Boiling saline is added to aged horse blood, and boiling is further performed for 1 hour to obtain a pre-solidified solid; The preceeded solidification product is washed with cold water (5 to 10 ° C) three times with water, and then the washed preliminarily solidified product is immersed in cold water (5 to 10 ° C), and then the product is heated at a temperature of 5 to 10 ° C for 24 hours And aging the resulting mixture to prepare a pregelatinized pellet.
Wherein the horse meat is produced by the method of claim 1.