KR102005260B1 - Method of making beef rice soup - Google Patents

Abstract

The present invention, in a method for manufacturing Andong marketplace beef rice soup, comprises: a first step of manufacturing a first broth by putting a rice flour in water and boiling for about 40 minutes; a second step of manufacturing a second broth by putting beef leg bones and miscellaneous beef bones, and then boiling the same for about 24 hours; a third step, after the second step, of putting coarse red pepper, a soybean powder, and pepper into the second broth, and then boiling the same for about 20 minutes to manufacture a third broth; a fourth step, after the third step, of putting onions and minced garlic into the third broth, and then boiling the same for about 30 minutes to manufacture a fourth broth; and a fifth step, after the fourth step, of putting beef and radish, and then boiling the same for about an hour to manufacture about 100°C Andong marketplace beef rice soup. Through the balance of the amount of each ingredient, it is possible to maintain the balance of overall taste.

Description

{METHOD OF MAKING BEEF RICE SOUP}

TECHNICAL FIELD [0001] The present invention relates to a technique for manufacturing beef rice soup in Andong Market.

Beef rice soup made from broccoli is a traditional Korean soup and popular food. These beef giblets are prepared by burying the bovine bone and heating for a long time to obtain an extract and adding other ingredients thereto. In other words, beef gyojang is made by mixing ingredients such as beef, bovine bone, bovine bone, rice flour, chili powder, soybean flour, pepper, onion, chopped garlic, beef and radish and boiling them. The amounts are different, and the cooking time for each ingredient is also different.

In the prior art, Korean Patent No. 10-0741948 discloses a "process for producing bone-marrow meat ", which is produced by mixing bone marrow, crucible bone, ostia, Discloses a "functional bone meal" prepared by adding the content of a herb extract component of a functional substance (3P) to bone marrow, and Korean Patent No. 10-1345276 discloses a method of adding soybean sprouts and anchovy Korean Patent Laid-Open Publication No. 10-1993-0021102 discloses a method of producing a soymilk broth for a soup stock and a method for producing a soup broth for a soup, And a method for producing soup stock.

However, in the above-described conventional techniques, there is a lack of a balance between the amounts of various materials and cooking time for optimum texture, or the disclosure of techniques for improving the overall flavor or overall taste of beef soup.

Accordingly, the inventor of the present invention has long studied and trial-and-error to complete the present invention in order to enhance the flavor of the whole beef rice soup, to maintain the balance of the overall taste and to maintain the overall taste of each ingredient.

The present invention is to provide a method for manufacturing Andong Changjae beef soup with a difference in cooking time for each material so that the best texture of each material can be felt.

In order to balance the overall taste, the optimal amount of each material is presented.

Meanwhile, it is intended to provide a method for manufacturing beef rice soup in Andong Market, which can improve soft flavor and texture through a low temperature aging process.

On the other hand, other unspecified purposes of the present invention will be further considered within the scope of the following detailed description and easily deduced from the effects thereof.

In accordance with an embodiment of the present invention, there is provided a method for producing Andong market beef rice soup,

A first step of adding rice flour to water and boiling for about 40 minutes to prepare primary broth;

A second step of adding the bovine bone and the bovine bone to the primary broth and boiling for about 24 hours to prepare the secondary broth;

A third step of adding the thick red pepper powder, soybean flour and pepper to the secondary stock water after boiling for about 20 minutes,

A fourth step of adding the onion and chopped garlic to the third broth after the third step and boiling the broth for about 30 minutes to prepare the fourth broth; And

And a fifth step of adding the beef and radishes after the fourth step and boiling the beans for about 1 hour to prepare bean rice soup of Andong market in about 100 ° C.

According to one embodiment of the present invention, the first step is to add 1 part by weight of rice flour to 100 parts by weight of water,

In the second step, 20 parts by weight of the bovine bone and 10 parts by weight of the bovine bone are mixed, wherein the soluble solid content is 4.5 to 6rix,

In the third step, 2/3 parts by weight of edible oil is roasted in 8/15 parts by weight of cooking oil and 4/3 parts by weight of thick red pepper powder, 1/15 part by weight of soybean flour and 1/30 part by weight of pepper are added.

In the fourth step, 40/3 parts by weight of onion and 1 part by weight of chopped garlic are added,

In the fifth step, 20 parts by weight of beef and 40 parts by weight of onion may be added.

And a sixth step of cooling the Andong market beef soup after the fifth step according to an embodiment of the present invention, and aging the beef soup for a preset time at a preset temperature,

In the sixth step, the Andong market beef soup can be cooled to 20 ° C or lower and then aged at -1 ° C to 2 ° C for about 72 hours.

Meanwhile, the Andong market rice beef rice soup prepared according to the above-described method for manufacturing the Andong market rice beef rice soup is provided.

By using the method of manufacturing the Andong market beef rice soup according to the present invention, it is possible to feel the best texture of each material contained in the Andong market beef rice soup.

Balance of the total taste can be maintained through the balance of the amount of each material, and the Andong market rice beef rice soup can be completed to feel the soft flavor and the celestial texture through the low temperature aging process.

On the other hand, even if the effects are not explicitly mentioned here, the effect described in the following specification, which is expected by the technical features of the present invention, and its potential effects are treated as described in the specification of the present invention.

1 is a process diagram showing a method for manufacturing beef rice soup according to the present invention.
It is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may obscure the subject matter of the present invention.

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. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

1 is a process diagram showing a method for manufacturing beef rice soup according to the present invention.

According to the present invention, there is provided a method for manufacturing beef rice soup of Andong Changjae, which comprises the steps of: preparing primary broth using water and rice flour; preparing second broth by adding bovine bone and small bones to first broth; , Soybean flour and pepper to produce soup stock, to prepare the soup stock, to prepare the soup stock, to add the beef and radish to the soup stock, to produce Andong market beef soup, Followed by cooling the beef rice soup and aging for a certain period of time.

In the present invention, the best taste can be obtained by setting a difference in cooking time for each material through a total of six cooking processes.

The first step is to mix water and rice flour and boil for about 40 minutes. The rice flour here refers to rice flour made from rice. Rice flour, unlike wheat flour, does not form gluten, so it loosens well in water. By using rice flour, the taste of each ingredient itself can survive, and thick Andong market rice beef can be completed.

In the second step, the bovine bone and the small bone are put into the primary broth and boiled for about 24 hours. It is enough to boil for 24 hours in order to worry about the fattened broth. At this time, the primary broth, which is made by adding rice flour, can catch the fishy smell from bovine bone and small bones. Therefore, primary raw water using rice flour is firstly made, and then, secondary bovine soup is prepared by adding bovine bone and small bovine bone.

At this time, the best bell is used to bite the bovine bone and the bovine bone for 24 hours, and then the remaining bovine bone and bovine bone are removed to complete the secondary bovine juice. Also, at this time, the soluble solid content is adjusted to be adjusted from 4.5 brix to 5.5 brix. Sugar can be used to control sugar content.

In the third step, thick red pepper powder, soybean flour and pepper are added to the second broth and boiled for about 20 minutes to make the third broth. Thick red pepper powder and pepper can be added to improve the crisp taste while enhancing the whiteness and flavor through the soy flour. The third process is putting onions and chopped garlic in advance so that the flavor of the ingredients can be melted in the Andong market.

In the fourth step, the onion and minced garlic are added to the third broth and boiled for about 30 minutes to produce the fourth broth. Onion and garlic cloves will be put into the latter stage of the cooking process so that the flavor of onions and garlic can be saved. Through the onion, the sweetness is improved and the minced garlic can be used to additionally grasp the fishy smell of the beef soup in Andong market.

In the fifth step, beef and radish are added to the 4th broth and boiled for about 1 hour to produce beef rice soup at Andong market in about 100 ℃. Add the beef that has been stripped of the blood to the running water for 24 hours, and the radish cut into 3 cm in length, 1 cm in thickness, and 1 cm in thickness. By putting the beef at the end, the beef can be kept soft and gentle by keeping the beef from being touched, and through the last injection of radish, it is possible to multiply the clean and cool taste through the radish.

In addition, by completing the high-temperature Andong market beef rice soup of 100 캜, it is possible to maintain the overall taste balance between the respective materials.

In the 6th step, the cooked rice is cooled to 20 ℃ or less and then aged at a low temperature. The fermentation process is aged for 72 hours at low temperature between -1 ℃ and 2 ℃ to complete the Andong market beef rice soup.

Through the aging process at a low temperature, the respective materials are sufficiently matched to each other, thereby improving the overall flavor and texture, deepening the freshness and refreshing the taste.

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

[Example 1]

In the first step, 150 liters of rice flour is added to 1.5 kg and the primary broth is made for 40 minutes.

In the second step, 30 kg of bovine bone and 15 kg of bovine bone are added to the primary broth, and the bovine soup is boiled for 24 hours in a low gas stove (24 kw). At this time, the sugar content of the broth is adjusted to 5brix (± 0.5brix).

In the third step, add 2kg of thick red pepper powder and 1kg of edible oil to 800g of cooking oil to make red pepper oil, add 100g of soybean flour, 50g of pepper and boil for 20 minutes.

In the fourth step, add 20kg of onion and 1.5kg of minced garlic and simmer for 30 minutes.

In the 5th step, 30 kg of beef removed from the running water for 24 hours, 20 kg of 3 cm in length, 3 cm in length, and 1 cm in thickness were added and boiled for 1 hour to complete the Andong market beef rice soup at 100 ° C.

 [Example 2]

A sixth step was further carried out after the first to fifth steps of Example 1 described above.

In the sixth step, the rice cooked at 100 ° C is cooled to 20 ° C or lower and then aged at a low temperature of -1 ° C to 2 ° C for 72 hours.

[Comparative Example 1]

Ingredients and dosages were the same as in Example 1, but after the completion of the secondary broth, thick red pepper powder, soybean flour, pepper, onion, chopped garlic, beef and radish were all put in order to complete Andong market beef rice soup.

[Comparative Example 2]

A beef rice soup of Andong market was prepared according to Comparative Example 1, and a process of aging at a low temperature of -1 ° C to 2 ° C for 72 hours was added.

(30 males and 30 females) of the beef rice soup made from Andong market in the above Examples 1 to 2 and Comparative Examples 1 to 2, the balance of each ingredient, Sensory evaluation was carried out according to the 5 point scaling method for the cool taste, flavor and overall acceptability. The following results were obtained by averaging the scores of the sensory evaluation personnel participating in the evaluation.

The results are shown in Table 1 below.

Balance of materials Texture of material Deep and cool taste incense Likelihood Example 1 4.5 4.6 4.8 4.5 4.5 Example 2 4.6 4.6 4.9 4.8 4.8 Comparative Example 1 3.7 3.8 3.5 3.7 3.5 Comparative Example 2 3.8 3.7 3.9 3.8 3.7

1 point: very bad

2 points: Poor

3 points: Normal

4 points: Good

5 points: Very good

As can be seen from the above table, according to the embodiment of the present invention, the Andong Changwon beef rice soup prepared by the present invention makes a difference in the cooking time for each material, thereby improving the texture of each material, maintaining the best balance among the ingredients, It will be possible to produce Andong Changjae beef soup with deep and cool taste while improving overall flavor and texture.

The scope of protection of the present invention is not limited to the description and the expression of the embodiments explicitly described in the foregoing. It is again to be understood that the scope of protection of the present invention can not be limited by obvious alterations or permutations of the present invention.

Claims (5)

A method for producing beef rice soup of Andong Changwon,
A first step of adding 1 part by weight of rice flour to 100 parts by weight of water and boiling for 40 minutes to prepare primary broth;
A second step of adding 20 parts by weight of small bovine bone and 10 parts by weight of small bovine bone to the primary broth and boiling for 24 hours to prepare secondary broth;
After the second step, 2/3 parts by weight of edible oil was fried in 8/15 parts by weight of edible oil to 4/3 parts by weight of thick red pepper powder, 1/15 part by weight of soybean flour, pepper 1 / 30 parts by weight was added and the mixture was boiled for 20 minutes to prepare the third broth;
A fourth step of adding 40/3 parts by weight of onion and 1 part by weight of chopped garlic to the third broth after the third step and boiling for 30 minutes to prepare 4th broth;
After the fourth step, 20 parts by weight of beef and 40 parts by weight of non-fermented beef are added to the 4th step of boiling water and boiled for 1 hour to produce beef rice soup of Andong market of 100 ° C. And
And a sixth step of aging the Andong market beef rice soup for a predetermined time at a predetermined temperature after cooling,
In the sixth step,
Cooling the Andong market beef rice soup to 20 ° C or lower; And
Aging the cooled Andong market beef rice soup at -1 ° C to 2 ° C for 72 hours,
In the second step, sugar is added to control the sugar content of the secondary juice,
Wherein the sugar content of the secondary broth is in the range of 4.5 to 6.6rix.
How to make beef rice soup in Andong market. delete delete delete A beef rice soup made in Andong market, characterized in that it is produced by the method of claim 1.

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