KR102108006B1 - Manufacturing method of Herbs Jangjorim - Google Patents

Abstract

The present invention relates to a method for preparing herbs and boiled herbs according to the method, and more preferably, (a) sweet potato, green radish, dandelion herbs, cabbage, sesame leaves, wild vegetables, forget-me-not herbs, coltsfoot herbs, fern herbs, peppers Boiling one or more of the herbs in boiling water, (b) drying the boiled herbs, (c) soaking the dried herbs in water for 1-3 hours, (d) the Boiling the soaked herbs in boiling water for 10 to 20 minutes, (e) dipping the boiled herbs in water for 30 to 90 minutes to remove the greens, and (f) rinsing the greens from which the greens have been removed. g) adding water to the rinsed herbs, heating them, (h) adding soy sauce to the heated herbs, further heating, and (i) adding honey to the additional heated herbs. It is characterized by including.
According to the method for manufacturing an herb jangjorim according to the present invention and the herb jangjorim according to the method, there is an advantage of diversifying the cooking method of the herb, extending the storage period, and diversifying the taste and texture of the jangjorim.

Description

Manufacturing method of Herbs Jangjorim

The present invention relates to a method for preparing herbs and boiled herbs according to the method, and more specifically, using herbs such as sweet potato, radish, dandelion, cabbage, sesame leaves, wild vegetables, coltsfoot, forget-me-not, ferns, pepper leaves, etc. It relates to a method of manufacturing a long-forested sauce and a long-forested forest by the method.

Jangjorim refers to a side dish cooked with certain ingredients in soy sauce. In Korea, it usually means beef jangjorim, a side dish cooked with beef in soy sauce. Beef stew is salty and is widely used throughout Korea as a preserved food that can supply enough protein, especially in summer. In addition, Jangjorim, which is made of pork or chicken, is also used as a substitute for high-priced beef.

In recent years, abalone and simmered jangjorim, marinated with abalone and shredded seafood in soy sauce, are also used as a substitute for meat.

However, such beef, pork, chicken, abalone, shredded meat, etc. have a disadvantage in that the price of ingredients is high, and there are also consumers who have a feeling of rejection due to the characteristic smell or smell.

On the other hand, as the number of consumers who prefer healthy foods has increased, the number of people looking for vegetables has gradually increased regardless of the spring, summer, autumn, and winter seasons.

However, the method of cooking the raw herbs was limited, and the storage period was not long. In addition, the dried herbs that are sold to replace these raw herbs have a disadvantage in that the types of herbs are limited and the cooking method is also not diverse.

KR 10-1304097 B1 KR 10-1695601 B1 KR 10-1638444 B1

Accordingly, an object of the present invention is to provide an herb stew boiled with excellent taste and texture without having a peculiar greeniness.

In addition, the object of the present invention is to manufacture a long stew using herbs, to diversify the cooking method of the herb, to extend the storage period, and to diversify the material of the long stew, which was limited to meat or seafood.

The method for preparing the herb stew according to the present invention for achieving the above object is (a) sweet potato, chungcheong, dandelion herb, cabbage, sesame leaf, sprouts, forget-me-not herb, coltsfoot herb, fern herb, pepper leaf Boiling the herbs in boiling water, (b) drying the boiled herbs, (c) soaking the dried herbs in water for 1 to 3 hours, and (d) boiling the soaked herbs. Boiling for 10-20 minutes, (e) soaking the boiled herbs in water for 30-90 minutes to remove the green, and (f) rinsing the removed greens, and (g) the rinsed herbs. And adding water to the mixture, and heating it, (h) adding soy sauce to the heated herb, and further heating, and (i) adding honey to the additional heated herb. do.

After the step (f), (a) seasoning the beef or pork with a seasoning containing chrysanthemum flowers, (b) adding cooking oil and pork oil to a frying pan, and (c) the seasoned meat. It characterized in that it further comprises the step of frying in a frying pan in which the cooking oil and pork oil were added, and heating the meat by adding the roasted meat to the rinsed herbs and water of step (g).

The step (h) is characterized in that soy sauce is added to the heated herbs, and additional heating is performed by further adding cheonyang pepper and pepper.

The seasoning of step (B) is characterized by including soju, sake, chrysanthemum flower, oligosaccharide, green onion, garlic, ginger, and pepper.

And it is characterized in that the herbs are prepared by the method described above.

According to the method for preparing an herb jangjorim according to the present invention and the herb jangjorim according to the method, there is an advantage of diversifying the recipe of the herb, extending the storage period, and diversifying the taste and texture of the jangjorim.

Figure 1 is a manufacturing process of herbs stewed in accordance with the present invention.
Figure 2 is a process diagram of manufacturing herbs stewed boil according to another embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The most important feature of the present invention is to prepare long-stewed boiled herbs as a main material, diversify the conventional method of cooking herbs and the main ingredients of long boiled forests, improve the taste and texture of long boiled forests, and extend the storage period of herbs.

The method of manufacturing an herb jangjorim according to the present invention comprises the steps of (a) boiling sweet potatoes, radish greens, dandelion herbs, cabbage, sesame leaves, wild vegetables, forget-me-not herbs, coltsfoot herbs, fern herbs, and pepper leaves in boiling water. Wow, (b) drying the boiled herbs, (c) soaking the dried herbs in water for 1-3 hours, and (d) boiling the soaked herbs in boiling water for 10-20 minutes. Wow, (e) soaking the boiled herbs in water for 30 to 90 minutes to remove the foot, and (f) rinsing the herbs from which the foot is removed, and (g) adding water to the rinsed herbs and heating them. And (h) adding soy sauce to the heated herbs, further heating, and (i) adding honey to the additional heated herbs.

Hereinafter, the present invention will be described in detail with reference to FIG.

(a) Step of boiling one or more herbs from sweet potato, blueberry, dandelion herb, cabbage, sesame leaf, chrysanthemum, forget-me-not herb, coltsfoot herb, fern herb, and pepper leaf in boiling water.

First, prepare one or more herbs from sweet potato sprouts, radish greens, dandelion herbs, cabbage, sesame leaves, wild vegetables, forget-me-not herbs, coltsfoot herbs, fern herbs, and pepper leaves. Here, each of the herbs means an edible herb, and refers to a state in which the non-edible part is removed.

Then, boil the prepared herbs in boiling water. The time for the above-mentioned poaching is not limited, and for example, the herb is satisfactory after boiling for 3-4 times for 30 seconds to 5 minutes. In addition, since the amount of water used is not limited, it is sufficient to exemplify 2-5 volumes of the prepared herbs.

(B) drying the boiled herbs.

Next, the boiled herbs are dried.

In addition, the boiled herbs are dried immediately, and the drying method may use a variety of methods, such as shade drying, drying drying, warm air and hot air drying, and it is sufficient if the moisture content of the final dried herb is less than 10%.

In the present invention, the reason for drying the boiled herbs is to extend the storage period of the herbs so as to be able to cook jangjorim regardless of the season, as well as to perform the soaking and boiling steps to be described later after drying, so that the texture of jangjorim is not soft. Because.

(c) a step of soaking the dried herbs in water for 1-3 hours.

Next, soak the dried herbs in water for 1-3 hours. At this time, the amount of water used is not limited, so that the dried herb is sufficient to be 3 to 10 volumes of the dried herb so that it is completely submerged in water, and the temperature of the water is also sufficient to be 10 to 30 ° C.

The reason for including the above-mentioned step in the present invention is that when the dried herbs are cooked as they are, the moisture in the herbs does not sufficiently penetrate, resulting in a hard texture and poor flavor.

(d) Boiling the soaked herbs in boiling water for 10-20 minutes.

And boil the soaked herbs again in boiling water for 10-20 minutes. The reason for re-boiling the soaked herbs in the present invention is to increase the texture and flavor. At this time, the amount of water is not limited, so that the soaked herbs are submerged, for example, 2 to 5 volumes is sufficient.

(e) Soaking the boiled herbs in water for 30 to 90 minutes to remove the greens.

Next, the boiled herbs are soaked in water for 30 to 90 minutes. This step is for removing the peculiar to the greens of the herbs, and the water temperature should be about 10 ~ 30 ℃, and the amount of water should be about 1 ~ 10 volume of boiled herbs.

That is, when the boiled herb is cooked as a long stew, there is a peculiar green inside of the herb, and if the step of removing the green inside by soaking in the water is removed, the overall palatability is increased.

(f) rinsing the herb from which the inside of the foot has been removed.

When the inside of the foot is removed, the herbs from which the inside of the foot is removed are rinsed. The rinsing operation is repeated 2 to 4 times, so that no foreign substances remain in the herbs. Then, when the rinsing is completed, water is removed therefrom. At this time, the removal of the water is enough to squeeze the herbs by hand, so the method is not limited.

(g) adding water to the rinsed herbs and heating them.

Next, water is added to the rinsed herbs and heated. Here, the water is about 100 to 300 parts by weight with respect to 100 parts by weight of the rinsed herbs, heated to senbul until the water boils, and then reduced fire to heat the medium senbul for about 10 to 30 minutes.

(h) adding soy sauce to the heated herbs and further heating.

Then, soy sauce is added to the heated herbs, followed by further heating. Here, for convenience of explanation, it has been described as additional heating, but during cooking, soy sauce is added while continuously heating with medium heat.

At this time, as the soy sauce, it is preferable to use soy sauce mixed with a 1: 0.5 to 1.5 weight ratio of soy sauce and soy sauce, which is for overall flavor and color. In addition, the additional heating time is sufficient for about 50 to 180 minutes. After boiling the soy sauce with medium senbulal, it is boiled to be about 1/2 based on the volume of the broth, that is, after 10 minutes to 100 minutes, Heat is adjusted to medium heat for 20 to 40 minutes, and heat is adjusted to low heat for 20 to 40 minutes.

On the other hand, in order to add a spicy flavor to the Jangjorim, you can further mix the Chengyang peppers. The dried Chengyang peppers are heated together with the soy sauce and soy sauce, and the raw Chengyang peppers have 1/2 the volume of the soup after the soy sauce is added. It is put in when it is dormant. At this time, it is natural to stir once during the heating.

Here, the amount of soy sauce and the amount of cheonyang pepper are not significantly limited, and 20 to 40 parts by weight of the soy sauce, the dry cheonyang pepper or the fresh cheonyang pepper 0.5 to 100 parts by weight of the rinsed herbs used in step (g) above It is sufficient to use 3 parts by weight.

(i) adding honey to the additional heated herbs.

Finally, honey is added to the additional heated herbs. And after heating it over low heat for about 2 to 4 minutes, turn off the fire and cool it at room temperature to complete the cooking of long-steamed boil. This step is also to add honey while continuously heating on low heat, and the amount of honey is sufficient to be 0.5 to 10 parts by weight based on 100 parts by weight of the rinsed herbs used in step (g).

In principle, the cooked jangjorim is stored in a freezer, and the jangjorim stored in a frozen state is not damaged at all even after more than one year and retains the original taste, texture, and flavor.

In the present invention, the senbul, medium senbul, medium bul and medium bulbul means the most senbul, medium senbul, medium bulge and weak bulge in home or restaurant gas ranges. As long as it is enough to cook, it does not necessarily limit the firepower. In addition, when the thermal power cannot be adjusted, it is natural that it is possible to cook with only one thermal power while adjusting the amount of water.

The boiled and cooked herbs, which are cooked as described above, have the advantage of excellent taste and texture, good flavor, and long-term storage of herbs.

On the other hand, the jangjorim of the present invention uses herbs as a main ingredient, but it can also be cooked using beef or pork as an accessory, and the cooking method is as follows.

First, as shown in FIG. 2, steps (a) to (f) are prepared as described above. And after the step (f), (A) seasoning the beef or pork with a seasoning containing chrysanthemum flowers, (B) adding cooking oil and pork oil to a frying pan, and (C) the seasoned meat It further comprises the step of frying in a frying pan. Then, the roasted meat is further mixed with rinsed herbs and water in the step (g), and the remaining steps are performed in the same manner.

Therefore, only steps (a), (b), and (c) are described here.

(A) Step of seasoning beef or pork with a spice containing chrysanthemum flowers.

First, prepare beef or pork.

And season the prepared beef or pork with a seasoning containing chrysanthemum flowers. The seasoning preferably includes shochu, sake, chrysanthemum flower, oligosaccharide, green onion, garlic, ginger, pepper, soy sauce. The chrysanthemum flower means a chrysanthemum flower that can be used as tea or the like, and serves to remove the peculiar smell and smell of beef or pork and improve the overall aroma.

At this time, the mixing ratio of the seasoning is not necessarily limited, but for example, 100 parts by weight of leek, 30 to 90 parts by weight of shochu, 10 to 30 parts by weight of sake, 1 to 10 parts by weight of chrysanthemum flower, 30 to 90 parts by weight of oligosaccharide , 30 to 90 parts by weight of garlic, 1 to 10 parts by weight of ginger, 0.1 to 3 parts by weight of pepper powder, 100 to 200 parts by weight of soy sauce are sufficient.

In addition, the prepared seasoning is mixed with the beef or pork at a weight ratio of 1: 0.3-1.

(B) Step of adding cooking oil and pork oil to the frying pan.

Next, add cooking oil and pork oil to a frying pan. The cooking oil and pork oil are used in a 3: 2 weight ratio, and the cooking oil can be replaced with sesame oil. Here, the pork oil is intended to impart a savory taste, as well as to purify the spicy taste when using the cheonyang pepper. Here, the edible oil and pork oil are about 1: 0.03 to 0.1 weight ratio with beef or pork (unseasoned) used previously.

(C) Above Seasoned  The meat is put in a frying pan in which the cooking oil and pork oil are added, and the meat is fried.

Next, the seasoned meat is put in a frying pan in which the cooking oil and pork oil are added, and the mixture is fried for 10 to 30 minutes.

Then, the rinsed herbs and water prepared before the roasted meat are added and heated. That is, after the roasted meat is further added to the step (g), the steps (g) to (i) are performed.

Here, the input amount of the rinsed herbs and the beef or pork is not limited, and may be added or subtracted according to the consumer's preference, for example, 20 to 100 uncooked beef or pork with respect to 100 parts by weight of the rinsed herbs. You can use parts by weight.

As described above, using herbs as a main ingredient and using beef or pork as an auxiliary material, there is an advantage in that the flavor of the jangjorim becomes more abundant, and it is possible to effectively supplement the protein, which is a lacking nutrient. In addition, the present invention is to remove the peculiar smell of meat through the use of chrysanthemum flowers, so that you can feel the subtle chrysanthemum flavor, there is an advantage that can increase the preference even for consumers who have a refusal to meat.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

500 g of sweet potato sprouts were prepared and boiled 3 times for 1 minute in 2 L of boiling water. Next, the boiled herbs were dried for 5 hours in a warm air at 50 ° C. Then, the dried herbs were soaked for 5 hours in 5 volumes of water (based on dried herbs) for 2 hours, and the soaked herbs were boiled in 2L of boiling water for 15 minutes. Next, the boiled herbs are again soaked in 5 volumes of water (based on boiled herbs) for 20 minutes in water at 20 ° C to remove the green, and rinsed three times in water at 20 ° C. Then, the rinsed herbs were squeezed by hand to remove them.

Next, 500 g of water was added to 200 g of the rinsed herbs from which the water had been removed, and the water was boiled by heating using the strongest heat of the gas range. Then, when the water boiled, the fire was reduced to heat the medium heat for about 20 minutes. Next, 70 g of soy sauce mixed with soy sauce and soy sauce 1: 1 was added thereto, and heating was continued for 30 minutes. Did. And finally, 10 g of honey was added and heated for 3 minutes over low heat.

(Example 2)

After the same procedure as in Example 1, water was added to the rinsed herbs and heated, soy sauce was added thereto, and 5 g of fresh green pepper was added at the time of continuous heating for 30 minutes.

(Example 3)

The same procedure as in Example 1 was performed, but when water was added to the rinsed herbs, 100 g of roasted beef and 100 g of water were additionally added.

At this time, the roasted beef was mixed with 100 g of beef and 50 g of seasoning, and then 3 g of cooking oil and 2 g of pork oil were added to a frying pan, and roasted for 10 minutes in a high heat. It is a mixture of 5g, 1g dried chrysanthemum flower, 10g oligosaccharide, 10g garlic, 1g ginger, 0.4g pepper, and 30g soy sauce.

(Examples 4 to 6)

It was carried out in the same manner as in Examples 1 to 3, but blue-green was used in place of sweet potato.

(Examples 7 to 9)

Dandelion herbs were used in the same manner as in Examples 1 to 3, instead of sweet potato.

(Examples 10 to 12)

It was carried out in the same manner as in Examples 1 to 3, but instead of sweet potato, cabbage was used. At this time, cabbage was sliced to a thickness of 0.5 to 3 cm and then used.

(Examples 13 to 15)

It was carried out in the same manner as in Examples 1 to 3, but instead of sweet potato, sesame leaves were used.

(Examples 16 to 18)

It was carried out in the same manner as in Examples 1 to 3, but instead of sweet potato sprouts was used.

(Examples 19 to 21)

It was carried out in the same manner as in Examples 1 to 3, but instead of sweet potato, mango herb was used.

(Examples 22 to 24)

The same procedure as in Examples 1 to 3 was performed, but coltsfoot herbs were used in place of sweet potato.

(Examples 25 to 27)

It was carried out in the same manner as in Examples 1 to 3, but fern herbs were used in place of sweet potato.

(Test Example: Sensory evaluation)

Sensory evaluation was performed on the taste, aroma, texture, overall preference, purchase intention, and the like for the jangjorim prepared through the examples as described above, and the results are shown in Table 2 below. The sensory test was conducted on 100 food-related experts and general consumers, and the score and evaluation criteria were 9-point scoring method as shown in Table 1.

Scoring criteria score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

Sensory evaluation results division flavor incense Texture Overall preference Purchase Example 1 8.1 7.5 8.1 7.8 7.8 Example 2 8.2 7.6 8.0 7.9 8.0 Example 3 8.5 7.0 8.0 8.0 8.0 Example 4 8.0 7.4 7.9 7.6 7.5 Example 5 8.2 7.6 7.9 7.7 7.6 Example 6 8.4 7.5 7.9 7.9 7.8 Example 7 7.9 8.1 8.0 8.0 7.8 Example 8 8.0 8.0 8.0 8.1 7.9 Example 9 8.3 8.0 7.8 8.2 8.0 Example 10 8.2 7.8 7.5 7.8 7.5 Example 11 8.3 7.9 7.5 7.9 7.9 Example 12 8.6 7.5 7.6 8.0 8.2 Example 13 7.8 8.0 7.8 7.9 7.8 Example 14 8.0 8.0 7.9 8.0 8.0 Example 15 8.1 7.8 7.5 7.9 8.0 Example 16 7.5 7.6 8.1 7.8 7.8 Example 17 7.6 7.9 8.2 7.9 7.9 Example 18 7.9 7.5 8.0 7.9 7.9 Example 19 8.1 8.2 7.9 8.0 7.8 Example 20 8.0 8.4 7.8 8.2 8.2 Example 21 8.4 7.9 7.9 8.3 8.2 Example 22 7.5 7.9 7.8 7.7 7.5 Example 23 7.6 8.0 7.8 7.8 7.6 Example 24 8.0 7.6 8.2 8.0 8.1 Example 25 7.9 8.1 7.6 7.8 7.8 Example 26 8.0 8.3 7.8 7.8 8.0 Example 27 8.2 7.9 7.8 8.0 7.8 Comparative Example 1 7.0 5.2 6.1 6.5 5.1

As can be seen in Table 2, all of the Examples were superior in taste, aroma, texture, and overall preference compared to Jangjorim in Comparative Example 1, and it was confirmed that the intention to purchase was also high.

As described above, although a preferred embodiment of the present invention has been described, those of ordinary skill in the art to which the present invention pertains understand that the present invention can be implemented in other specific forms without changing its technical spirit or essential features. Will be able to. Therefore, it should be understood that the embodiment described above is illustrative in all respects and not limiting.

Claims (5)

(a) a step of boiling one or more herbs from sweet potato, blueberry, dandelion herb, cabbage, sesame leaf, chrysanthemum, forget-me-not herb, coltsfoot herb, fern herb, and pepper leaf in boiling water,
(B) drying the boiled herbs,
(c) soaking the dried herbs in water for 1-3 hours, and
(d) boiling the soaked herbs in boiling water for 10-20 minutes,
(e) dipping the boiled herbs in water for 30 to 90 minutes to remove the greens,
(f) rinsing the herbs from which the inside of the foot has been removed,
(g) adding water to the rinsed herbs and heating them,
(h) adding soy sauce to the heated herbs, and further heating,
(i) adding honey to the additional heated material,
After step (f),
(A) seasoning the beef or pork with a seasoning containing chrysanthemum flowers,
(B) adding cooking oil and pork oil to a frying pan,
(C) further comprising the step of frying the seasoned meat in a frying pan with the cooking oil and pork oil,
The roasted meat is further added to the rinsed herbs and water of step (g) and heated,
Step (h) is,
After adding soy sauce to the heated herbs, and further adding cheonyang pepper, further heating,
The seasoning in step (a) is
For 100 parts by weight of leek, 30 to 90 parts by weight of shochu, 10 to 30 parts by weight of sake, 1 to 10 parts by weight of chrysanthemum flower, 30 to 90 parts by weight of oligosaccharide, 30 to 90 parts by weight of garlic, 1 to 10 parts by weight of ginger, 0.1-3 parts by weight of pepper powder, 100-200 parts by weight of soy sauce,
Method of manufacturing an herb jangjorim, characterized by mixing the seasoning in the beef or pork in a weight ratio of 1: 0.3-1. delete delete delete delete

Images