KR101961420B1 - Manufacturing method of larva galbitang - Google Patents

Manufacturing method of larva galbitang Download PDF

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Publication number
KR101961420B1
KR101961420B1 KR1020180119996A KR20180119996A KR101961420B1 KR 101961420 B1 KR101961420 B1 KR 101961420B1 KR 1020180119996 A KR1020180119996 A KR 1020180119996A KR 20180119996 A KR20180119996 A KR 20180119996A KR 101961420 B1 KR101961420 B1 KR 101961420B1
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South Korea
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beef
boiled
larva
gum
ribs
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KR1020180119996A
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Korean (ko)
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이재수
최창업
김동진
오병호
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이재수
최창업
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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
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L13/30—Meat extracts
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi

Abstract

The present invention relates to a manufacturing method of galbitang with larva as a health supplement material, which helps cardiovascular system and liver health and also improves taste. A material for galbitang and larva are prepared, the larva is made to eat glutinous rice flour and starve for 2 days to empty out foreign substances in intestines, and the larva which has intestinal foreign substances removed is boiled in boiling water, is dried in a drying machine, and is pulverized. Korean native cattle bones are put into water in which larva is boiled and are soaked for 8 hours to make meat broth. Ribs and beef are put into water to take out blood. Additionally ribs and beef without blood are boiled in boiling water to remove meat smell, and are boiled with subsidiary materials in meat broth, which is made by putting Korean native cattle bones into water in which larva is boiled. After boiling soup about 40 minutes, all sorts of seasonings including larva powder are added, and the soup is boiled for one hour. Finally, galbitang is finished by adding cut beef.

Description

굼뱅이 갈비탕 제조방법{Manufacturing method of larva galbitang}{Manufacturing method of larva galbitang}

본 발명은 건강 보조 재료인 굼뱅이를 넣은 갈비탕을 제조하는 방법에 관한 것으로, 심혈관 계통과 간 건강에 도움을 주는 한편 맛을 높이도록 하는 것이다. The present invention relates to a method for preparing a galbiot with a gum, which is a health-aid material, and is intended to enhance the taste while helping the cardiovascular system and liver health.

갈비라 함은 척추를 제외한 지방이 적고 단백질(근육)이 많은 등뼈부분 또는 그 등뼈로 만든 요리를 말하는 것으로, 이러한 갈비를 탕으로 끓여내는 갈비탕은 그 맛이 뛰어나 오랜 동안 사랑받고 있으며, 이러한 갈비탕은 다양한 맛을 내는 한편 건강에 도움을 주고자 다양한 종류의 보조 재료를 투입하여 제조하고 있다.The ribs are made of spines or spines with a small amount of fat except the vertebrae and a lot of protein (muscle). The ribs that boil these ribs with their tastes are well-known and have been loved for a long time. To produce various flavors and to help health, various kinds of auxiliary materials are put into production.

굼뱅이는 동의보감 등에 간암, 간경화 등의 간 질환을 비롯해 시력감퇴, 백내장, 중풍 등의 성인병과 심혈과 계통에 효과가 있다고 기재되어 있으나, 굼뱅이를 섭취할 때 원형 그대로 조리할 경우, 시각적인 거부감으로 인하여 섭취가 쉽지 않기 때문에 대부분 건조과정을 거친 후 분말로 만든 다음 섭취할 수 있도록 하고 있다.Gumbang has been reported to be effective for adult diseases such as liver cancer, liver cancer such as liver cancer and cirrhosis as well as sight decline, cataract, paralysis, and cardiovascular system. However, when the gumbang is ingested, Because it is not easy to ingest, most of it is made into powder after drying process so that it can be consumed.

일반적인 형태의 갈비탕에 굼뱅이를 첨가한다는 것은 생각하기가 곤란하고, 또한, 기존에는 굼뱅이를 식재료나 건강 보조식품으로 사용할 경우, 내장의 이물질 제거 없이 사용하고 있다.It is difficult to imagine adding gum bran to a common form of galbiotang and, in the past, it has been used without removing any foreign materials when using gum bran as a food or health supplement.

대한민국 특허등록 10-1561869호(2015.10.14 등록)Korea Patent Registration No. 10-1561869 (Registered on October 17, 2015) 대한민국 특허등록 10-1726741호(2017.04.07 등록)Korea Patent Registration 10-1726741 (Registered on July 07, 2017) 대한민국 특허공개 10-2017-0142756호(2017.12.28 공개)Korean Patent Publication No. 10-2017-0142756 (published Dec. 28, 2017) 대한민국 특허공개 10-2018-0088217호(2018.08.03 공개)Korean Patent Publication No. 10-2018-0088217 (published Aug.

본 발명은 시각적으로 부정적인 이미지가 있으나, 영양학 적으로 뛰어난 굼뱅이를 갈비탕에 첨가하여 건강에 도움을 주는 한편 새로운 맛을 낼 수 있도록 하는 것으로, 일반적인 갈비탕에 전처리 과정을 거친 굼뱅이 가루를 투입함으로써, 뛰어난 맛을 제공하는 한편 굼뱅이 섭취에 따른 효과를 볼 수 있도록 하는 것이다.Although the present invention has a visually negative image, it is possible to add a nutritive gum bang to a galbi-tang to help health and give a new taste. By putting a gum bran powder that has been pretreated in a general galbi tang, And the effects of the ingestion of the gum can be seen.

본 발명은 갈비탕 재료와 굼뱅이를 준비하되 굼뱅이는 찹쌀가루를 먹인 후 2일 동안 절식시킴으로써 내장의 이물질을 비워내게 하고, 내장 이물질이 제거된 굼뱅이는 끓는 물에 데친 후 건조기에 넣어 건조시킨 후 분쇄시키며, 굼뱅이를 데친 육수는 한우잡뼈를 넣고 8시간 끓여서 육수를 만들고, 갈비와 쇠고기는 물에 담가 핏물을 우려내고, 핏물이 제거된 갈비와 쇠고기는 끓는 물에 데쳐서 잡내를 제거한 후 굼뱅이를 데친 육수에 한우잡뼈를 넣고 우려낸 육수에 부자재와 함께 넣어서 끓여주고, 40분 정도 끓인 후 굼뱅이 가루를 포함한 갖은 양념을 넣고 1시간을 끓인 후 썰은 쇠고기를 넣고 끓여서 갈비탕을 완성한다.In the present invention, galbiotang material and gumbang are prepared, and gumbang is fed with glutinous rice powder for 2 days to empty the gut of the gut. The gum gut removed from the gut is put in boiling water, dried in a dryer, , And boiled seaweed with gum bang for 8 hours. Boil the broth for 8 hours. Ribs and beef are dipped in water to distress the blood. Ribs and beef, which are removed from the blood, are poured into boiling water, Add the raw beef to the soup, add the ingredients and boil it, boil it for about 40 minutes, add all the seasoning including gumbang powder, simmer for 1 hour, add the cut beef and boil to complete the rib.

본 발명은 굼뱅이를 갈비탕에 넣되 굼뱅이의 내장에 채워진 이물질을 제거한 후 데쳐서 육수를 낸 다음 굼뱅이를 건조 분쇄시켜 사용하게 되는 것으로, 갈비와 쇠고기는 굼뱅이 육수로 끓인 다음 굼뱅이 가루와 양념을 넣어 갈비탕을 완성하는 것을 특징으로 한다.In the present invention, the gum bang is put into a rib caviar, and the foreign substance filled in the gum bug is removed, and then the raw gang bug is made and the gug bug is dried and crushed. The ribs and the beef are boiled with the gug bran, then the gug bang .

본 발명은 굼뱅이 육수에 한우잡뼈를 넣고 우려낸 육수로 제조하고, 굼뱅이 가루가 첨가된 갈비탕을 제조함으로써 갈비탕의 맛을 향상시키는 한편 굼뱅이의 섭취로 건강을 증진시킬 수 있다.The present invention can improve the taste of galbiotan by improving the taste of galbiotan while improving the health by ingesting gum bang by preparing galbiotang, which is made from the soup stock made of caviar, broth, and gum bran.

본 발명은 갈비와 쇠고기로 갈비탕을 제조함에 있어서, 굼뱅이의 내장 이물질을 제거한 후 데치고 건조하여 분쇄시킨 다음 갈비와 쇠고기를 굼뱅이를 데친 물에 한우잡뼈를 넣고 우려낸 육수로 끓인 후 굼뱅이 가루와 양념을 첨가하여 갈비탕을 완성하게 되는 것으로, 갈비탕의 맛을 향상시키는 한편 굼뱅이의 약효를 인체에 흡수시켜 건강을 지킬 수 있다.The present invention relates to a method for preparing ribs and beef ribs by removing the internal gum from the gum, and then crushing and drying the ribs and beef in the water containing the gum, boiling the raw fish in the broth and adding the gum powder and seasoning By completing the galbi tang, it is possible to improve the taste of the galbi-tang while absorbing the medicinal effect of the gum bang to the human body, thereby maintaining health.

본 발명은 굼뱅이를 사용하되 내장 이물질을 제거한 후 데친 다음 건조 분쇄시켜 사용하는 한편 굼뱅이를 데친 물에 한우잡뼈를 넣고 우려낸 육수로 갈비와 쇠고기를 끓이는 것에 특징이 있으며, 굼뱅이 가루와 굼뱅이를 데친 물에 한우잡뼈를 넣어 우려낸 육수의 사용으로 구수한 맛을 내는 한편 건강을 증진시킬 수 있다,The present invention is characterized by using gum bran, removing the internal foreign substances, boiling and then drying and pulverizing. Meanwhile, it is characterized by boiling boiled ribs and beef by putting the Korean beef bone into the water containing the gum bang, and boiling the gum bran and the gum You can improve your health while enjoying the delicious flavor by using the broth that you put in your noodles,

본 발명은 갈비와 쇠고기를 주재료로 하여 갈비탕을 제조함에 있어서, 굼뱅이 육수로 갈비와 쇠고기를 끓이는 한편 굼뱅이를 데친 후 건조 분쇄시킨 굼뱅이 가루를 굼뱅이를 데친 물에 한우잡뼈를 넣고 우려낸 육수에 양념과 함께 투입하여 갈비탕을 완성하게 되는 것으로, 깨끗한 굼뱅이의 처리가 이루어지는 한편 영양가 있는 굼뱅이의 섭취가 가능하고, 갈비탕의 구수한 맛을 높이는 것이다.The present invention relates to a method for producing ribs and beef using ribs and beef as main ingredients, comprising the steps of boiling boiled ribs and beef with gum bran, boiling gum bran, and drying and crushing the gum bran into a water containing gum bang, It is possible to ingest the nutritious gumbang while enhancing the savory taste of the galbi-tang.

본 발명은 정제수, 갈비, 굼뱅이, 쇠고기, 무, 천궁, 대파, 한우잡뼈, 마늘, 간장, 복합 조미료, 정제염, 후추 등의 각종 재료를 준비하는 재료준비과정과, 준비된 굼뱅이에게 찹쌀가루를 먹인 후 2일 동안 절식시켜 내장 이물질을 제거하는 굼뱅이 처리과정과, 준비된 갈비와 쇠고기는 물에 12~15시간 담가서 핏물을 제거하는 핏물제거과정과, 내장 이물질이 제거된 굼뱅이를 끓는 물에 데친 다음 굼뱅이를 건조기에서 건조시키고 분쇄기로 분쇄시켜 가루를 만드는 굼뱅이 처리과정과, 굼뱅이를 데친 물에 한우잡뼈를 넣고 8시간 우려내어 육수를 만드는 육수과정과, 핏물이 제거된 갈비와 쇠고기는 데쳐서 잡내를 제거하는 과정과, 잡내가 제거된 갈비와 쇠고기는 준비된 육수에 넣은 후 무, 천궁, 대파, 마늘과 함께 40분 정도 끓인 다음 굼뱅이 가루와 마늘, 간장, 복합 조미료, 정제염, 후추 등의 양념을 넣는 양념과정과, 쇠고기를 썰어서 넣은 후 끓여서 갈비탕으로 완성하는 과정을 수행함으로써 이루어지게 된다.The present invention relates to a method for preparing various materials such as purified water, ribs, gum bran, beef, radish, radish, green onion, Korean beef bone, garlic, soy sauce, complex seasoning, refined salt, pepper and the like, 2 days of fasting to remove the internal ginseng process, prepared ribs and beef for 12 ~ 15 hours in the water to remove the blood to remove the blood, the gum removed from the built-in gobbled boiling water and then gumbang Drying process in a drier and grinding with a crusher to make powder, a soup process to prepare soup with 8 hours of putting the raw beef bone in the water with gum bang, and removing the ribs and beef from the beef And chopped ribs and beef are put in prepared broth and boiled for 40 minutes with radish, celeste, green onion, and garlic, Section, by performing the process of completing a composite seasonings, refined salt, and then sliced into a seasoning process and, beef into the sauce, such as pepper boiled galbitang will be written.

이러한, 본 발명의 재료 준비과정에 대하여 살펴본다.The preparation process of the present invention will be described below.

본 발명은 정제수 72%, 갈비(스페어 립) 14.7%, 굼뱅이 1.2%, 쇠고기 4.5%, 무 1.5%, 천궁 0.2%, 대파 0.3%, 한우잡뼈 3.5%, 마늘 0.5%, 간장 0.5%, 복합 조미료0.5%, 정제염 0.5%, 후추 0.1%를 준비하게 되는 것으로, 전체 중량에 대한 각 재료 별 함량으로 준비하며, 굼뱅이는 살아 있는 것으로 준비하여 내장의 이물질을 처리할 수 있도록 한다.The present invention relates to a method for producing a flavor enhancer composition comprising 72% purified water, 14.7% spare ribs, 1.2% gum, 4.5% beef, 1.5% 0.5%, tablets 0.5%, and pepper 0.1%. It is prepared by the content of each material with respect to the total weight, and the gumbang is prepared to be alive so that the foreign body of the viscera can be processed.

준비된 굼뱅이에게는 찹쌀가루를 먹인 후 2일 동안 절식시켜 내장 이물질을 제거하도록 하며, 굼뱅이에게 쌀가루를 먹인 후 절식시키게 되면, 하얀 똥을 싸면서 내장에 채워진 이물질을 배출시키게 되고, 굼뱅이의 내장 이물질이 들어 있는 것보다, 내장 이물질을 제거하는 것이 구수한 맛을 높이는 한편 이물질 투입이 방지된다.The prepared gumbang is fed with glutinous rice powder for 2 days to remove the intestinal foreign material. When the gumbang is fed with rice flour, the white gum is wrapped and the foreign substance filled in the gum is discharged. Removing the built-in foreign object is more effective than the existing one, while preventing the foreign matter from entering.

위와 같이 굼뱅이를 처리하는 과정을 진행하면서 준비된 갈비를 15cm 크기로 절단한 후 쇠고기와 함께 흐르는 물에 12~15시간 담가서 핏물을 우려내는 핏물제거과정을 수행하도록 한다.In this process, the prepared ribs are cut into 15cm size, and then the beef is dipped into the running water for 12 to 15 hours to remove the blood.

상기의 굼뱅이 처리과정을 거쳐 내장 이물질이 제거된 굼뱅이는 끓는 물에 데친 다음 50oC 건조기에 투입하여 48시간 건조되게 한 후 분쇄기로 굼뱅이 가루를 만들고, 굼뱅이를 데친 물은 한우잡뼈를 넣고 8시간 우려내어 구수한 맛을 내는 육수를 만들어 보관 하였다가 갈비탕을 끓일 때 사용하도록 한다.The gumbang, which has been treated with the above gum treatment, is then poured into boiling water and then put in a 50 o C drier to be dried for 48 hours. The gum is pulverized by a pulverizer. It is used to boil the ribs.

상기 핏물제거과정을 거치면서 핏물이 제거된 갈비와 쇠고기는 가마솥의 끓는 물에 넣고 데쳐줌으로써 잡내와 이물질을 제거하고, 잡내와 이물질이 제거된 갈비와 쇠고기는 준비된 굼뱅이 데친물에 한우잡뼈를 넣고 우려낸 육수에 넣고 끓여주되 무, 천궁, 대파, 마늘을 넣은 다음 40분 정도 끓인다.The ribs and beef, which have been removed from the blood by removing the blood, are removed by boiling water in a cauldron and removed, and the ribs and the beef, which have been removed with foreign substances, are put into the ready- Put it in the broth and boil it. Add radish, celery, green onion, garlic and simmer for about 40 minutes.

굼뱅이 데친 물과 한우잡뼈로 만든 육수에 갈비와 쇠고기를 끓인 후에는 준비된 굼뱅이 가루와 마늘, 간장, 복합 조미료, 정제염, 후추 등의 양념을 넣고, 끓인 쇠고기는 적정 크기로 썰어서 다시 육수에 넣은 다음 푹 끓임으로써 갈비탕을 완성하게 된다.After boiling the ribs and beef in the broth made of water and cow's boneless bone, put the prepared gumbang powder, garlic, soy sauce, compound seasoning, tablets and pepper in the sauce. The boiled beef is cut into the appropriate size and put in the broth. By boiling, the ribbang is completed.

본 발명은 시각적으로 식용이 불편함을 느끼게 되는 굼뱅이를 가루로 만들어 갈비탕에 첨가하는 한편 굼뱅이를 데친 물에 한우잡뼈를 넣어 우려낸 육수를 이용하여 갈비탕을 끓이게 되므로, 굼뱅이 가루와 굼뱅이 육수를 사용하지 않는 기존의 갈비탕과는 맛과 영양에서 현격한 차이가 있는 것으로, 구수한 맛은 관능시험에 의해 입증이 되고, 영양은 동의보감과 같은 문헌에 의하여 입증된다.The present invention relates to a method for preparing a galbiotang which is visually uncomfortable for edible use and is added to a galbiotin while adding boiled goat bran to a water containing gum bang, It is proven by the sensory test that the savory taste is proven by the sensory test, and the nutrition is proved by the document such as Dong-Bo-bo.

본 발명은 음식물 섭취에 거부감을 주지 않으면서도 영양가 있고 맛있는 갈비탕을 먹을 수 있는 것이다.The present invention is able to eat nutritious and delicious galbiot without giving any resistance to the ingestion of food.

본 발명의 굼뱅이 갈비탕을 일반적인 형태의 갈비탕과 관능평가를 실시하여, 시각적인 선호도와 후각적인 선호도 및 맛을 평가하도록 하였다.The gugangbyeolgibutang of the present invention was evaluated in terms of visual preference, olfactory preference and taste by performing general ribbing and sensory evaluation.

관능평가 대상자는 대전광역시 유성구에서 현직으로 근무하는 조리사 13 명이고, 본 발명을 각 항목별로 7점법(1점 : 아주 나쁘다, 2점 : 나쁘다, 3점 : 조금 나쁘다, 4점 : 보통이다, 5점 : 조금 좋다, 6점 : 좋다, 7점 : 아주 좋다)에 의해 평가하도록 하였다.The sensory evaluation subjects were 13 cooks currently working in Yuseong-gu, Daejeon Metropolitan City, and the present invention was classified into 7 points (1 point: very bad, 2 points: bad, 3 points: slightly worse, 4 points: Point: slightly better, 6 points: good, 7 points: very good).

평자The 시각적인 선호도Visual preference 후각적인 선호도Olfactory preference 맛flavor AA 본발명 갈비탕The present invention, 33 33 55 기존갈비탕Existing GalvuTang 44 55 55 BB 본발명 갈비탕The present invention, 44 55 66 기존갈비탕Existing GalvuTang 44 44 44 CC 본발명 갈비탕The present invention, 33 55 55 기존갈비탕Existing GalvuTang 55 44 33 DD 본발명 갈비탕The present invention, 55 55 55 기존갈비탕Existing GalvuTang 55 44 44 EE 본발명 갈비탕The present invention, 44 44 55 기존갈비탕Existing GalvuTang 66 55 55 FF 본발명 갈비탕The present invention, 55 66 66 기존갈비탕Existing GalvuTang 55 44 44 GG 본발명 갈비탕The present invention, 44 55 66 기존갈비탕Existing GalvuTang 44 44 44 HH 본발명 갈비탕The present invention, 44 33 33 기존갈비탕Existing GalvuTang 55 44 66 II 본발명 갈비탕The present invention, 33 22 44 기존갈비탕Existing GalvuTang 44 44 55 JJ 본발명 갈비탕The present invention, 44 22 33 기존갈비탕Existing GalvuTang 22 33 55 KK 본발명 갈비탕The present invention, 55 55 55 기존갈비탕Existing GalvuTang 55 66 55 LL 본발명 갈비탕The present invention, 44 55 66 기존갈비탕Existing GalvuTang 33 44 44 MM 본발명 갈비탕The present invention, 55 44 77 기존갈비탕Existing GalvuTang 44 33 44

상기 관능시험 결과를 볼 때 본 발명의 굼뱅이 갈비탕은 기존 갈비탕과 비교할 때 시각적, 후각적으로 우수하고, 맛도 뛰어나다고 평가받고 있는 것으로, 누구나 맛있게 먹을 수 있고, 건강을 증진시킬 수 있다.As a result of the sensory test, the gumbang galbiotang of the present invention is superior in visual and olfactory taste as compared to the existing galbiotang, and is evaluated as excellent in taste, so that anyone can eat delicious and improve health.

Claims (1)

전체 중량에 대하여 정제수 72%, 갈비 14.7%, 굼뱅이 1.2%, 쇠고기 4.5%, 무 1.5%, 천궁 0.2%, 대파 0.3%, 한우잡뼈 3.5%, 마늘 0.5%, 간장 0.5%, 복합 조미료0.5%, 정제염 0.5%, 후추 0.1%를 준비하는 재료준비과정과,
준비된 굼뱅이에게 찹쌀가루를 먹인 후 2일 동안 절식시켜 내장 이물질을 제거하는 굼뱅이 처리과정과,
준비된 갈비와 쇠고기는 물에 12~15시간 담가서 핏물을 제거하는 핏물제거과정과,
내장 이물질이 제거된 굼뱅이를 끓는 물에 데친 후 데쳐진 굼뱅이를 50oC 의 건조기에서 48시간 건조시키고 분쇄기로 분쇄시켜 가루를 만드는 굼뱅이 처리과정과,
굼뱅이를 데친 물에는 한우잡뼈를 넣고 8시간 우려내어 육수를 만드는 육수과정과,
핏물이 제거된 갈비와 쇠고기는 데쳐서 잡내를 제거하는 과정과,
잡내가 제거된 갈비와 쇠고기는 준비된 육수과정에서 만든 육수에 넣은 후 무, 천궁, 대파, 마늘과 함께 40분 정도 끓인 다음 굼뱅이 가루와 마늘, 간장, 복합 조미료, 정제염, 후추 등의 양념을 넣는 양념과정과,
쇠고기는 썰어서 넣은 다음 푹 끓여서 갈비탕을 완성하는 과정을 수행하여 이루어지는 것을 특징으로 하는 굼뱅이 갈비탕 제조방법.The total weight of the beef was 72%, the ribs 14.7%, the gum 1.2%, the beef 4.5%, the non-1.5%, the celestial 0.2% 0.5% of tablets and 0.1% of pepper,
The prepared gumbang was fed with glutinous rice flour for 2 days,
Prepared ribs and beef are immersed in water for 12 to 15 hours to remove blood,
A gum treatment process in which the gum removed with a built-in foreign substance is poured into boiling water, the gum is dried in a 50 ° C dryer for 48 hours and pulverized by a grinder to form a powder,
In the water with the gum bangs, the soup stock is prepared,
The process of removing the ribs and beef from which the blood was removed,
Garbage and beef, which have been removed, are put into broth prepared in the prepared broth, and boiled for 40 minutes with radish, astringent, green onion, and garlic, then seasoned with ginger powder, garlic, soy sauce, compound seasoning, Process,
Wherein the beef is sliced and then boiled thoroughly to complete a rib-boil.
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* Cited by examiner, † Cited by third party
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KR20140008001A (en) * 2012-07-10 2014-01-21 주식회사 향토 Method for cooking seolleongtang broth, seolleongtang meat and seolleongtang
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