KR102107931B1 - Cold stock using fagopyrum tataricum and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a cold meat stock using fagopyrum tataricum, which can improve diuretic action and relieve hypertension, and to a manufacturing method thereof and, more specifically, to a manufacturing method of the cold meat stock using fagopyrum tataricum according to the present invention comprises: a first meat stock preparation step; a second meat stock preparation step; a third meat stock preparation step; and a foreign substance removal step.

Description

Cold stock using bitter buckwheat and its manufacturing method {Cold stock using fagopyrum tataricum and the manufacturing method thereof}

The present invention relates to cold meat using bitter buckwheat and a method for manufacturing the same, and more particularly, to cold meat containing bitter buckwheat and a method for manufacturing the same.

Buckwheat is an annual dicotyledonous plant, divided into common buckwheat and bitter buckwheat. Common buckwheat is cultivated in Korea, but bitter buckwheat is cultivated in high mountains including China, Nepal, Bhutan and Inner Mongolia. Bitter buckwheat is called Tatari buckwheat because it is enjoyed by the Chinese minority, the Tatar, and is a strong vitality crop that grows and grows seeds in barren land. Bitter buckwheat contains 74 times more rutin than ordinary buckwheat, and is rich in lysine, protein, vitamins, unsaturated fats, and minerals. Bitter buckwheat promotes fat metabolism, which is effective for skin beauty and diet, improves diuretic action, and routine ingredients can strengthen capillaries to relieve high blood pressure. In addition, it helps regeneration of damaged liver cells, strengthens the liver's detoxification and helps digestion, and is effective in preventing and treating adult diseases caused by antioxidant effects, and aids in arteriosclerosis, blood purification, and diabetes prevention.

In general, broth is used to add the taste of food by boiling meat after a long period of boiling meat such as brisket or avalanche, and in recent years, broth using various ingredients has been manufactured. Food can also have a variety of flavors.

Patent Registration No. 10-1041417 proposes a method for manufacturing concentrated anchovy broth that is beneficial to health that can solve the inconvenience of manufacturing and difficulty in storage when cooking, and can be conveniently used as a natural liquid seasoning. No. 6 proposes a broth additive and a method for preparing pork bone broth using the same.

An object of the present invention is to provide a cold meat containing useful components of bitter buckwheat and a method for manufacturing the same.

The method for preparing cold meat using bitter buckwheat according to the present invention includes a first broth preparation step, a second broth preparation step, a third broth preparation step, and a foreign substance removal step. In the first broth preparation step, boiled buckwheat 2.7 to 3.3 kg, onion powder 2.5 to 3.1 kg, and garlic powder 2.5 to 3.1 kg in 2400 kg to 2700 kg of water are added and boiled at 65 ° C. to 70 ° C. for 30 to 50 minutes. In the second broth preparation step, 130 to 170 kg of high fructose, 25 to 35 kg of sugar, 25 to 35 kg of salt, and 25 to 35 kg of salt and beef again are used as secondary ingredients in the first broth boiled for 30 to 50 minutes in the first broth preparation step. Add 11 to 15 kg, 7 to 11 kg of beef extract, 4 to 8 kg of flavor enhancer, 5 to 6.5 kg of hydrous citric acid, and 0.5 to 0.8 kg of nucleic acid, and boil at 65 ° C to 70 ° C for 1 hour. In the preparation of the tertiary broth, 300-600 kg of water and 80-120 kg of Dongchimi flavor extract as the tertiary material, 15-21 kg of vinegar 15-21 kg, and plum extract 4 are added to the secondary broth boiled for 1 hour in the secondary broth preparation step. Add ~ 8kg, 0.3 ~ 0.7kg cucumber flavor, 0.3 ~ 0.7kg caramel, and 0.06 ~ 0.11kg of enzyme-treated stevia and boil to 110 ℃. In the removing step of the foreign substances, the tertiary broth boiled in the preparation step of the tertiary broth is cooled and then the foreign substances are removed using a filter.

In addition, the present invention provides cold meat using bitter buckwheat prepared by the above-described manufacturing method.

According to the present invention, by adding bitter buckwheat to prepare broth, it is possible to provide broth with the efficacy of bitter buckwheat. Therefore, cooking food using the broth of the present invention can improve the diet effect or diuretic action and alleviate hypertension.

1 is a flow chart of one embodiment of a method for producing cold meat using bitter buckwheat according to the present invention.

A method of manufacturing cold meat using bitter buckwheat according to an embodiment of the present invention is shown in FIG. 1. Referring to Figure 1, the manufacturing method of an embodiment of the present invention is a first broth preparation step (S100), a second broth preparation step (S200), a third broth preparation step (S300) and a foreign substance removal step (S400). Includes.

In the first broth preparation step (S100), 3 kg of bitter buckwheat in 2550 kg of water, 2.8 kg of onion powder, and 2.8 kg of garlic powder are added, and boiled at 65 ° C to 70 ° C for 40 minutes to prepare the first broth.

In the second broth preparation step (S200), 150 kg of high fructose sugar, 30 kg of sugar, 30 kg of salt, 13 kg of beef back, and 13 kg of beef extract are used as secondary ingredients in the first broth boiled for 40 minutes in the first broth preparation step (S100). Prepare 9kg, 6kg flavor enhancer, 5.7kg hydrous citric acid, 0.65kg nucleic acid, boil for 1 hour at 65 ℃ ~ 70 ℃ to prepare secondary broth.

In the third broth preparation step (S300), 450 kg of water is added to the second broth boiled for 1 hour in the second broth preparation step (S200), and as the tertiary material, 100 kg of Dongchimi flavor extract, 18 kg of vinegar, 6 kg of plum extract, Add 0.5 kg of cucumber flavor, 0.5 kg of caramel, and 0.084 kg of enzyme-treated stevia, boil to 110 ° C., and prepare tertiary broth.

In the foreign material removal step (S400), the tertiary broth boiled in the third meat preparation step (S300) is cooled, and then the foreign matter is removed using a filter to complete the cold meat. When the cold water is finished, it is sealed and packaged in a plastic pack, and then quenched in a rapidly cooled room at 30 ° C below zero, and can be taken out and used whenever necessary.

This embodiment can be used as broth such as soba, noodles, cold noodles. In this case, since bitter buckwheat is used in this embodiment, soba or noodles cooked using this embodiment have the effect of bitter buckwheat. Therefore, not only has a diet effect by promoting fat metabolism, but also improves diuresis, and strengthens capillaries, thereby alleviating hypertension. It can also help regenerate damaged liver cells, which can also help detoxify the liver.

Claims (2)

The preparation stage of primary broth boiled for 30-50 minutes at 65 ℃ ~ 70 ℃ by adding 2.7 ~ 3.3kg of bitter buckwheat to 2400 ~ 2700kg of water, 2.5 ~ 3.1kg of onion powder, and 2.5 ~ 3.1kg of garlic powder,
130 to 170 kg of high fructose, 25 to 35 kg of sugar, 25 to 35 kg of salt, 25 to 35 kg of salt, 11 to 15 kg of beef back, and beef extract as secondary ingredients to the primary broth boiled for 30 to 50 minutes in the first broth preparation step 2 ~ 7kg, flavor enhancer 4 ~ 8kg, hydrous citric acid 5 ~ 6.5kg, nucleic acid 0.5 ~ 0.8kg, and boiled at 65 ℃ ~ 70 ℃ for 1 hour, preparing the second broth,
300-600 kg of water and 80-120 kg of Dongchimi-flavored extracts, 15-21 kg of vinegar, 4-8 kg of plum extract, and cucumber flavor 0.3 to the secondary broth boiled for 1 hour in the preparation stage of the secondary broth ~ 0.7kg, caramel 0.3 ~ 0.7kg, enzymatically treated stevia 0.06 ~ 0.11kg into the third broth preparation step of boiling to 110 ℃, and
After cooling the tertiary broth boiled in the preparation step of the tertiary broth, the method for producing cold broth using bitter buckwheat, comprising the step of removing foreign substances by using a filter. Cold meat using bitter buckwheat, characterized in that produced by the manufacturing method according to claim 1.

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