KR102103222B1 - Tteokgalbi using beef and eel - Google Patents

Abstract

The present invention relates to a tteokgalbi using beef and eel; In order to catch the odor of beef, it uses statistic skin to maintain the original taste of beef with a subtle scent and removes the fishy taste of eel using broth prepared with the addition of mulberry water and vitamin tree fruit to increase the clarity and fiber And supplemented with various types of vitamins to balance nutrition, as well as to prepare tteokgalbi by combining matured beef and uncooked matured fish, the difficulty of cooking due to the difference in the cooking time of beef and eel is resolved, and the time to cook Not only can you shorten it, but it also provides easy rice cake ribs.

Description

Tteokgalbi using beef and eel}

The present invention relates to a tteokgalbi using beef and eel, and more specifically, to a tteokgalbi prepared by mixing and mixing beef and eel, respectively, to make it rich in nutrition, advantageous for digestion and absorption, and easy to cook.

In general, Tteokgalbi is made of beef (also called 'beef') because it is made from minced meat, and has a soft texture and excellent taste, and is preferred by people of all ages. Various ingredients can be added and molded into various shapes.

Tteokgalbi, one of the representative foods made from minced beef, differs in ingredients and cooking method by region, but it is usually used by mincing unfavorable parts of beef or seasoning minced beef meat (soy sauce, green onion, garlic, sesame oil) , Sugar, salt, etc.) After kneading, it is molded into a square rice cake shape or a round shape.

In particular, by adding various seasonings during the production of tteokgalbi, it is possible to enhance the preservation and variety of palatability of beef meat, remove odors such as stink and odor peculiar to raw meat, and help digestion and absorption through tenderling.

Patent No. 10-2012-0131248, etc., has been proposed as a prior art related to such tteokgalbi. This relates to a method of manufacturing rice cake ribs containing seafood, and a method of forming a rice cake rib shape by mixing beef raw material with abalone and eel, seaweed, shiitake mushrooms, powdered kelp and sesame oil has been proposed.

However, in the case of such a method of making tteokgalbi, it takes more time under the same conditions to cook abalone and eel, which are seafood, than raw beef. Therefore, when considering the time when the seafood is cooked, the beef burns or becomes chewy by evaporation of moisture, and when the cooked time of the beef is considered, the eel is not ripe, so it has a fishy taste and a disadvantage.

In this way, tteokgalbi prepared in this way does not have a good texture and people with weak stomach are reluctant to eat. For example, eating undercooked seafood may cause stomach upset.

On the other hand, the traditional traditional traditional rice cake ribs are chopped ribs seasoned with bones (ribs) that are cut to a certain length and attached to the bones, which, if not sufficiently cooked, are from the bones (ribs) provided inside the ribs. Blood flows out, causing disgust when eating rice cake ribs and causing stomach upset. In addition, to prevent these blood from coming out, if you overcook the mochi ribs over charcoal, the surface burns and the nutrients are destroyed, as well as carcinogens, which adversely affect your health.

Reference 1: Patent Publication No. 10-2012-0131248

Therefore, the present invention was devised to solve the fundamental problems of the prior art, and the object of the present invention is to catch fish caught in beef with statistical blood and to taste fishy eel using broth prepared by adding marinated water and vitamin tree fruit. It is to provide rice cake ribs made using eel that has been matured to increase nutritional balance by removing and supplementing fiber and various types of vitamins to balance nutrition.

Particularly, the present invention shortens the cooking time when the tteokgalbi is cooked in a manner such as smoked by preparing tteokgalbi by mixing the aged eel after the initial roasting of the aged eel to provide tteokgalbi using beef and eel that are easy to cook. There is this.

The present invention to solve this technical problem;

Beef chopped beef made with finely aging aged beef marinated with secondary broth for aging beef made from purified water with seasoning after aging the beef in primary broth for beef aging made with dried statistic and soy sauce in purified water; It is characterized by being molded into a mixture of uncooked eel that was cut into a certain size by aging it into a broth for aging eel, which was made by adding mulberry water and vitamin fruit powder to purified water. We provide tteokgalbi using beef and eel.

In addition, the present invention;

An eel eel slice made by aging the broth for eel aging in which purified water is added with mulberry water and vitamin fruit powder, and cut chopped eel that was grilled to a certain length; After aging the beef in the primary broth for the beef aging made with dried statistic and soy sauce in purified water, chop the beef aging in the second broth for aging the beef made from purified water with seasoning and add it to one side of the first eel section Jiji beef minced meat; also provides a tteokgalbi using beef and eel.

At this time, the primary broth for beef aging, 40 to 60 parts by weight of dried statistic skin and 10 to 20 parts by weight of soy sauce, washed based on 3000 parts by weight of purified water, and heated at a temperature of 75 to 85 ° C for 3 to 5 hours. After cooling to 15 ~ 18 ℃ is prepared; The second broth for the aging of beef, based on 3000 cc of purified water, 10 to 30 parts by weight of whole sunweed, 10 to 30 parts by weight of whole ginger, 10 to 30 parts by weight of whole garlic, 100 to 200 parts by weight of whole wheat, 10 to 20 parts by weight of soy sauce Part, 10-30 parts by weight of natural honey, 10-30 parts by weight of dried pollack (north), 100-200 parts by weight of leek, 300-500 parts by weight of radish, 10-30 parts by weight of jujube, 100-200 parts by weight of natural sugar cane It is prepared by heating at a temperature of 75 to 85 ° C. for 3 to 5 hours and then cooling to 15 to 18 degrees; The eel aging broth is based on 2000 parts by weight of purified water, boiled in boiling water for 20 to 30 seconds, and then cooled in purified water at 2 to 3 ° C to 150 to 250 parts by weight, royal jelly 3 to 7 parts by weight, sun salt Alternatively, 8-12 parts by weight of jangjang, 2-7 parts by weight of vitamin fruit powder are added, heated to 60-70 ° C for 4-5 hours, and then cooled to 15-18 ° C.

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According to the present invention, in order to catch the odor of the beef, the scent is subtly absorbed using statistical blood to maintain the original taste of the beef, and the marinated taste of the eel is removed using broth prepared by adding marinated water and vitamin tree fruit. It is difficult to cook due to the difference in the ripening time of beef and eel as it prepares rice cake ribs by increasing the amount of fiber and supplementing the fiber and various types of vitamins, as well as balancing the aged beef and uncooked matured fish. This eliminates not only shortening the cooking time, but also has the advantage of easy cooking.

In addition, the present invention is to prevent the source of the blood coming out of the process of baking the ribs equipped with ribs, even if it is later baked using charcoal, etc., so that the ribs are not disgusted and hygienic when feeding, to prevent the blood from coming out. Since there is no need to overcook the mochi ribs over charcoal, carbonization on the surface of the mochi ribs can be minimized, thereby minimizing nutrient destruction and carcinogen, which is beneficial for health.

In particular, the present invention is a royal jelly used in preparing broth for aging beef, has the effect of improving blood circulation, is beneficial for preventing adult diseases such as hypertension or arteriosclerosis due to meat intake, and natural sugar cane is generally refined sugar Compared to this, it not only has a subtle sweet taste, but also can maintain various minerals and vitamins and other nutrients, as well as the smelt used in preparing broth for ripening eel, which has a garlic flavor and removes the fishy taste of eel. In addition to increasing, when eating eel, it helps in digestion by helping with intestinal exercise, and vitamin tree fruit can supply various vitamins other than vitamin A that eel does not have, as well as supplement fiber to balance nutrition.

1 is a flow chart of a manufacturing process of tteokgalbi using beef and eel according to the present invention.

Hereinafter, a preferred embodiment of a tteokgalbi using beef and eel according to the present invention will be described in more detail with reference to the accompanying drawings.

According to FIG. 1, the tteokgalbi using beef and eel according to the present invention is prepared by performing a beef aging process (S1), an eel aging process (S2), an eel eel grilling process (S3), and a tteokgalbi forming process (S4). Tteokgalbi prepared through the process (S1 ~ S4) can be fed by cooking through the roasting process (S5).

Hereinafter, beef and eel, which are the main ingredients for making tteokgalbi, and statistic bark, celestial salt (natural salt), or double layer, spicy intestine (mountain garlic), royal, which are main ingredients for broth used for aging beef and eel The jelly (royal jelly), vitamin tree fruits, etc. will be described first, and the manufacturing process of rice cake ribs using these (S1 to S5) will be described.

First, the main ingredients used to make tteokgalbi are beef and eel.

Beef is also called beef, and contains high-quality animal protein and vitamins A, B1, and B2, so it has high nutritional value. The flexibility, color, and flavor of meat varies depending on age, gender, and location, and it is known that the 4-5 year old cow meat raised with beef cattle is the softest. In the present invention, it is preferable to use suldo among beef parts, but if necessary, one or more parts such as ribs and marbled beef can be mixed and used in an appropriate ratio.

In addition, there are various types of eel that inhabit the sea, fresh water, etc., depending on the habitat environment, but the present invention uses an eel (freshwater eel), but it is also possible to use eel, conger eel, ink eel, etc. in addition to the eel if necessary. In particular, the eel is a freshwater fish belonging to the eel family, Eel, and is the only eel that is born in the sea and goes up to the river to live, and the eel consumed for food is mainly caught in the net by catching the eel that goes up the river. It is widely known as a stamina food in the summer, and has recently been successful in artificial fertilization, and many studies for mass production have been conducted. These eels are rich in protein, such as eel, eels, and eel, so they are light and tasty, and are representative of nourishment and tonic foods. They can ingest protein, vitamins, and minerals evenly, so they are good for stamina recovery, especially vitamin A. Abundant

Next, the main ingredients for broth used in the manufacture of broth for aging beef and eel are Statistical bark, Sun salt (natural salt), or double layer, Myeongnamul (mountain garlic), Royal jelly, Vitamin tree fruit, Sugar cane. Explain.

At this time, statistic bark, sea salt (natural salt), or jangjang is used to prepare broth for beef aging.

First of all, Statistic bark is an herb made from the bark of the evergreen tree (天 竹 桂, Cinnamomum japonicum SIEB.), Which belongs to the camphor tree family. The taste is spicy, sweet, and weak. Efficacy activates the function of the gastrointestinal tract, so it is widely used for abdominal diarrhea caused by digestive problems due to digestive disorders or abdomen. In addition, it causes a rapid reaction to vomiting caused by a full stomach. In addition, it stops limb paralysis and pain due to wind dampness, and is widely applied to painful neuralgia and joint diseases as the back or knees are cold and cold.

In addition, salt (natural salt) is calcium, magnesium, zinc, potassium, iron and other minerals and water, so it is good for pickling vegetables and fish, so it is mainly used when making kimchi or making soy sauce and miso. It contains a lot of minerals that are good for the body. In the present invention, it is preferable to use that in which the liver water is subtracted to remove toxicity from the sun salt (natural salt).

On the other hand, it is possible to use a double layer in place of the salt (natural salt). This jangjang is a soy sauce made by adding meju to soy sauce previously soaked a year ago. Twice we are soy sauce, so the concentration is thick and the aftertaste is neat, so we use it to season the soup or to season herbs.

Next, myeongnamul, royal jelly, vitamin tree fruit, and sugar cane are used to prepare beef broth.

First of all, Myeongnamul (mountain garlic) is a perennial plant belonging to the Liliaceae family, and is distributed in Siberia, China, Korea, and Japan. In Korea, it grows naturally in high mountains such as Odaesan, Jirisan, and Seoraksan, in the forests of Ulleungdo, or in northern regions. Myeong is the name of the mountain garlic called Ulleungdo, and it grows mainly in the snow in the very early spring. Myeongnamul, such as meat, especially mountain garlic, which is well suited for pork, has a lot of fiber and helps intestinal movement, acts like cancer, has anti-cancer effects, relieves stress and chronic fatigue, and has a nutritious effect. In addition, allicin, an amino acid, activates vitamin B1, acts as an antibacterial agent, and lowers cholesterol. The vitamin E in Myeongnamul water is also effective in preventing aging by preventing cell aging, and vitamin A increases resistance to colds, strengthens the respiratory system, and protects eyesight.

In addition, royal jelly (royal jelly) is an oily substance (乳 狀 物質) secreted from the bee's poultry glands (哺育 腺 物質) is also called royal oil (王 乳). It contains 20-30% protein, 15% carbohydrates, 10-15% fat, and 50-60% moisture, and it is also rich in various types of vitamins. It is also effective in preventing weakness, anemia, constitution, menopause, sexual dysfunction, skin beauty, and aging.

In addition, vitamin tree fruit is very rich in various vitamins and minerals, and is known as a treasure trove of 100% natural vitamins with vitamin C content of up to 200 times that of apples. The vitamin tree fruit is mainly used in the form of vitamin fruit powder processed into a powder form for easy consumption. Vitamin Berry is very rich in vitamin C and minerals, so it makes skin smooth and has excellent moisturizing effect. It absorbs fat from the human body and discharges it, so it is excellent in diet, has excellent efficacy in diabetes, and has antioxidant effects. As it helps fatigue recovery, it has various effects such as blood circulation, strengthening of immunity, anti-inflammatory action, etc.

In addition, sugar cane is a perennial plant and its origin is India, and the stem contains 10 to 20% of sucrose as a raw material for sugar. Sugar cane has a slightly cold property and has the effect of improving the function of the lungs and large intestine. Because sugar is the main ingredient in sugar cane, it is called Gamwan in Oriental Medicine and relaxes the body, helping to relieve hangover in everyday life and recover from hiccup fatigue.

On the other hand, sugar is a white refined sugar called jeongbaek sugar, and baekbaek sugar is a pure sugar component that is left only through a chemical refining process, and is quickly absorbed by the human body as nutrients such as various minerals and vitamins are lost during the purification process. There is a problem that causes various vaginal disorders by rapidly increasing the blood sugar index and promoting insulin secretion, and in the present invention, the sugar cane that contains nutrients such as various minerals and vitamins as it is in its natural state as well as has a subtle sweet taste compared to sugar use.

Referring to Figure 1 below will be described in detail the manufacturing process of the rice cake ribs (S1 ~ S5) using these materials.

(S1) Beef aging process

First, in order to catch the odor of beef and soften the flesh, put 40 to 60 parts by weight of dried statistic blood and 10 to 20 parts by weight of soy sauce washed in a container based on 3000 parts by weight of purified water, and at a temperature of 75 to 85 ° C 3 After heating for ~ 5 hours, it is cooled to 15 ~ 18 ° C to prepare primary broth for beef aging. (S1_1)

In this case, for example, 50 g of statistics and 15 cc of soy sauce are placed in a container in 3000 cc of purified water, heated to a temperature of 80 ° C for 4 hours, and then cooled to 16 ° C. In this case, when heating the broth, it is preferable to boil it so that the amount of the broth is 1/3 or less.

At this time, if you use cinnamon powder in place of statistic blood, it is easy to smell, but the flavor is strong and radiates in a short time, so it is easy to lose the original taste of beef, and does not soak in the flesh, and the powder leaves a stubborn, color also inhibits appetite. In order to solve these disadvantages of using cinnamon powder, the present invention prepares primary broth using statistical blood.

The primary broth prepared for the aging of beef prepared by performing the above step (S1_1) is simmered to submerge a plurality of beef chunks cut in units of 120 to 180 g, and first aged for 4 to 5 hours at a low temperature of 2 to 4 ° C. . (S1_2)

In this case, as an example, the chunks of beef cut in 150g units are immersed in the primary broth for beef aging, and first aged for 4.5 hours at a low temperature of 2-4 ° C and then dried.

Next, in order to remove the extra odor of beef and to make a savory taste, put purified water with condiments such as whole sunweed, whole raw ginger, whole garlic, whole pear, soy sauce, natural honey, dried pollack, green onion, radish, and jujube in a container, 75 ~ 75 degrees Celsius After heating for 3 to 5 hours at a temperature of 85 ° C, it is cooled to 15 to 18 degrees Celsius to prepare secondary broth for beef aging. (S1_3)

At this time, based on the purified water 3000cc, 10-30 parts by weight of Tongsaecho, 10-30 parts by weight of whole raw steel, 10-30 parts by weight of whole garlic, 100-200 parts by weight of whole wheat, 10-20 parts by weight of soy sauce, 10-30 parts of natural honey Weight part, dried pollack (north) 10-30 parts by weight, leek 100-200 parts by weight, radish 300-500 parts by weight, jujube 10-30 parts by weight, natural sugar cane 100-200 parts by weight. The Tongsuncho has a spicy taste, the whole ginger and the whole garlic catch the beef, and the whole and dried pollock (north), the spring onion and the radish give a cool taste, and the jujube catches impurities such as heavy metals of the meat, Soy sauce and natural honey function to match the liver. In particular, natural sugar cane is used instead of artificial sugar to produce a subtle sweet taste rather than a strong sweet taste.

For example, 20 parts by weight of whole sunweed, 20 parts by weight of whole ginger, 20 parts by weight of whole garlic, 150 parts by weight of whole wheat, 15 parts by weight of soy sauce, 20 parts by weight of natural honey, 20 parts by weight of dried pollack (north), 150 parts of leek Part, 400 parts by weight of radish, 20 parts by weight of jujube are placed in a container, heated to a temperature of 80 ° C for 4 hours, and then cooled to 16 ° C. In this case, when heating the broth, it is preferable to boil it so that the amount of the broth is 1/3 or less.

After the step (S1_3) was performed, the beef lumps first aged in the secondary broth prepared for aging beef were immersed to be submerged, and secondary aging was carried out for 4 to 5 hours at a low temperature of 2 to 4 ° C. (S1_4)

In this case, as an example, the first aged beef lumps are immersed in the primary broth for beef aging, and then aged for 2 hours at a low temperature of 2-4 ° C and then aged for 4.5 hours.

In this way, the second aged beef is chopped and chopped in a rice cake rib forming step (S4) to mix it with eel to form a rice cake rib.

(S2) Eel aging process

Although eel, especially eel, can consume protein, vitamins, and minerals evenly, many people are reluctant to eat eel because it can cause diarrhea when ingested by a person with a unique fishy or intestinal or spleen. To this end, catch the peculiar smell of eel so that it can be digested well, so that it has a garlic flavor and high fiber so that it can help intestinal exercise.

First, after washing the mulberry water, boil it in boiling water at 100 ℃ for 20-30 seconds, and then cool it in purified water at 2-3 ℃. Then, based on 2000 parts by weight of purified water, 150-250 parts by weight of pre-boiled sage water, 3-7 parts by weight of royal jelly, 8-12 parts by weight of sea salt or double length, and 2-7 parts by weight of vitamin fruit powder in a container, 60-70 degrees Celsius After heating at a temperature of 4 ° C. for 5 to 5 hours, it is cooled to 15 to 18 ° C. to prepare broth for eel aging. (S2_1)

For example, after washing 200 g of Myeongnamul water, boil it in boiling water at 100 ° C for 25 seconds, and then cool it in purified water at 2-3 ° C. Subsequently, boiled mulberry water boiled in 2000 cc of purified water, 5 g of royal jelly, 10 g of sea salt or double layer, and 5 g of vitamin fruit powder are placed in a container, heated to 65 ° C for 4.5 hours, cooled to 16 ° C to prepare broth for eel aging. . In this case, when heating the broth, it is preferable to boil it so that the amount of the broth is 1/3 or less.

Next, the eel is trimmed to remove the head, internal organs, fins, thorns, and bones to prepare the eel. In particular, when grilled on charcoal, etc., it shrinks while drying in the direction of the shell, so when trimming the eel, a sheath is cut on the shell to minimize bending and contraction. These trimmed eel is immersed in the broth for aging and then aged for 3 to 4 hours at a low temperature of 2 to 4 ° C. (S2_2)

For example, the eel is, for example, eel trimmed in units of 500 to 700 g, immersed in immersion broth, aged for 4.5 hours at a low temperature of 2 to 4 ° C, and then dried.

(S3) Uncooked eel process

Meanwhile, the ripened eel has a relatively long cooking time compared to beef. Therefore, if the matured eel is not cooked in the first place, but is mixed with the beef as it is, the eel is burned or steamed by evaporation when it is cooked, and the eel is not cooked when it is cooked. In other words, both have poor textures, and people with weak stomach may be reluctant to eat.

Accordingly, the present invention performs pre-baking for 2 to 3 minutes at a temperature condition of 230 to 270 ° C using a grilled eel. In particular, the eel sauce, which is generally known, is applied prior to the initial grilling, thereby preventing the eel from burning during the initial grilling and adding various flavors.

In this case, the known eel sauce is proposed in various forms, such as onion sauce for grilled eel of Patent No. 10-1346386, and multi-purpose eel sauce of Patent No. 10-0446006, and the eel sauce can be selectively used according to taste.

In this case, it is preferable that the eel grilled in the first stage is cooled in a temperature range of 2 to 18 ° C to prevent the meat from breaking down and maintain elasticity. This is to prevent the shape from collapsing when the first eel slice is made in the later step of forming the rice cake ribs (S4).

(S4) Process of forming tteokgalbi by mixing beef and eel

The lump of beef aged through the process (S1) is prepared in a state in which the meat is well preserved and chopped and prepared to prepare beef minced meat, and the eel that was pre-baked through the process (S3) has a certain size (for example, Cut the length and height into 7 ~ 13mm each) to prepare the first eel pieces.

Thereafter, the beef minced meat and the first eel slices are mixed in a weight ratio of 1.5: 1 to 3: 1, and mixed together to complete the tteokgalbi.

For example, minced beef and eel slices can be used in a mixture of 65% by weight: 35% by weight.

Of course, when the beef minced meat and the eel pieces are mixed together, it is also possible to mix a little starch or mix other condiments, such as cheonyang pepper, according to taste, to prepare the tteokgalbi.

On the other hand, when forming the tteokgalbi by mixing the beef and eel, cut the eel that was pre-baked to a certain length (for example, in the range of 30 to 100 mm) through the process (S3) to make a rectangular slice shape, and On one side, chopped beef chopped with a lump of beef aged through the above process (S1) is added to complete the tteokgalbi.

In this case, the beef minced meat and the uncooked eel slices may be made in a weight ratio of 1.5: 1 to 3: 1. Of course, the beef chopped meat can be added to either the inner surface of the chopped eel slices or to the outer surface with the skin, but when grilled on charcoal or the like, the eel peel is peeled off to prevent the beef chopped meat from being separated and separated. It is desirable to add minced beef to the inner surface.

In the case of using such beef minced meat and uncooked eel slices, there is no fear that the blood generated during the process of grilling the tteokgalbi using conventional ribs will be cut out even if it is later baked using charcoal.

(S5) Roasting process

The tteokgalbi prepared through the above process (S4) can be baked while being repeatedly flipped several times for 2-3 minutes at a temperature of 200 to 300 ° C, and then fed. In this case, it is preferable to use the charcoal as a heat source, and place and grill the mochi ribs of a suitable thickness (for example, 10 to 15 mm) on the grill.

In the above, the present invention has been shown and described in a specific preferred embodiment, but the present invention is not limited to the above-described embodiments and has ordinary skill in the art to which the invention pertains without departing from the spirit of the present invention. It will be possible to implement a variety of modifications.

S1: beef aging process
S2: Eel aging process
S3: Uncooked eel process
S4: Tteokgalbi forming process
S5: roasting process

Claims (5)

Beef chopped beef made with finely chopped beef marinated in secondary water for aging beef made with purified water after aging the beef in primary broth for beef aging made with dried statistic and soy sauce in purified water; A eel slice made of freshly cut eel, which is cut into a certain size by aging the broth for eel aging, which is made by adding mulberry water and vitamin fruit powder to purified water; and is formed by agglomeration at a weight ratio of 1.5: 1 to 3: 1;
The primary broth for beef aging is 40 to 60 parts by weight of dried statistic and 10 to 20 parts by weight of soy sauce, washed based on 3000 parts by weight of purified water, and heated to a temperature of 75 to 85 ° C for 3 to 5 hours, followed by 15 Prepared by cooling to ~ 18 ° C;
The second broth for the aging of beef, based on 3000 cc of purified water, 10 to 30 parts by weight of whole sunweed, 10 to 30 parts by weight of whole ginger, 10 to 30 parts by weight of whole garlic, 100 to 200 parts by weight of whole wheat, 10 to 20 parts by weight of soy sauce Part, 10-30 parts by weight of natural honey, 10-30 parts by weight of dried pollack (north), 100-200 parts by weight of leek, 300-500 parts by weight of radish, 10-30 parts by weight of jujube, 100-200 parts by weight of natural sugar cane It is prepared by heating at a temperature of 75 to 85 ° C. for 3 to 5 hours and then cooling to 15 to 18 degrees;
The broth for eel aging is based on 2000 parts by weight of purified water, boiled for 20 to 30 seconds in boiling water, and then cooled by boiling in purified water at 2 to 3 ° C, 150 to 250 parts by weight, royal jelly 3 to 7 parts by weight, sun salt Or 8-12 parts by weight of jangjang, 2-7 parts by weight of vitamin fruit powder, heated to 60-70 ℃ for 4-5 hours, then cooled to 15-18 ℃, and mochi ribs made with beef and eel .
An eel eel slice made by aging the broth for eel aging in which purified water is added with mulberry water and vitamin fruit powder, and cut chopped eel that was grilled to a certain length; After aging the beef in the primary broth for the beef aging made with dried statistic and soy sauce in purified water, finely chop the beef aging in the secondary broth for aging the beef made with purified water and add it to one side of the first eel section Ground beef minced meat;
The primary broth for beef aging is 40 to 60 parts by weight of dried statistic and 10 to 20 parts by weight of soy sauce, washed based on 3000 parts by weight of purified water, and heated to a temperature of 75 to 85 ° C for 3 to 5 hours, followed by 15 Prepared by cooling to ~ 18 ° C;
The second broth for the aging of beef, based on 3000 cc of purified water, 10 to 30 parts by weight of whole sunweed, 10 to 30 parts by weight of whole ginger, 10 to 30 parts by weight of whole garlic, 100 to 200 parts by weight of whole wheat, 10 to 20 parts by weight of soy sauce Part, 10-30 parts by weight of natural honey, 10-30 parts by weight of dried pollack (north), 100-200 parts by weight of leek, 300-500 parts by weight of radish, 10-30 parts by weight of jujube, 100-200 parts by weight of natural sugar cane It is prepared by heating at a temperature of 75 to 85 ° C. for 3 to 5 hours and then cooling to 15 to 18 degrees;
The broth for eel aging is based on 2000 parts by weight of purified water, boiled for 20 to 30 seconds in boiling water, and then cooled by boiling in purified water at 2 to 3 ° C, 150 to 250 parts by weight, royal jelly 3 to 7 parts by weight, sun salt Or 8-12 parts by weight of jangjang, 2-7 parts by weight of vitamin fruit powder, heated to 60-70 ℃ for 4-5 hours, then cooled to 15-18 ℃, and mochi ribs made with beef and eel .
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