KR102222053B1 - A manufacturing method of the boneless galbitang and the galbitang therefrom - Google Patents
A manufacturing method of the boneless galbitang and the galbitang therefrom Download PDFInfo
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
- A23L27/16—Onions
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Abstract
본 발명을 누린내를 제거한 뼈 없는 갈비탕의 제조방법 및 그로부터 수득되는 뼈없는 갈비탕에 관한 것으로, 갈비 원육으로 인해 발생할 수 있는 누린내를 제거하기 위하여 비트추출물을 이용하여 핏물을 제거하고, 갈비탕 베이스 육수를 제조하는 과정에 오이즙을 추가로 첨가함으로써 누린내를 완벽하게 제거하여 풍미를 좋게 할 뿐만 아니라 비트의 영양학적으로 좋은 성분을 섭취할 수 있도록 한 갈비탕에 관한 것이다. The present invention relates to a method for preparing a boneless rib-tang from which the taste of the ribs has been removed, and to a bone-free rib-tang obtained therefrom, wherein blood is removed using a beet extract to remove the smell that may occur due to the raw ribs, and a rib-tang base broth is prepared. In the process of adding cucumber juice, it completely removes the smell and improves the flavor, and it relates to a rib-tang that allows you to consume the nutritionally good ingredients of beets.
Description
본 발명은 누린내를 제거한 뼈 없는 갈비탕의 제조방법에 관한 것으로, 소비자가 먹기에 편하도록 뼈를 제거한 갈비탕을 제조함에 있어 누린내를 제거하기 위하여 비트 추출물 및 오이 추출물을 이용한 것을 특징으로 하는 뼈 없는 갈비탕의 제조방법 및 그로부터 수득되는 뼈 없는 갈비탕에 관한 것이다. The present invention relates to a method of manufacturing a boneless galbitang with a boneless smell removed, and in order to remove the smell of a boneless galbitang for a consumer to eat, a beet extract and a cucumber extract are used. It relates to a manufacturing method and a boneless rib-tang obtained therefrom.
갈비는 소의 갈비를 식용으로 일컫는 말로, 주로 갈비구이나, 갈비찜 또는 물을 부어 오랜 시간 끓여 국물과 같이 섭취하는 갈비탕으로 활용되고 있다. Ribs refers to beef ribs for food, and is mainly used as ribs grilled, braised ribs, or boiled for a long time with water and consumed with soup.
갈비탕은 국내 소비자들은 물론 외국인들도 매우 선호하는 국내 대표적인 음식중 하나이다. 그런데 갈비탕은 잘못 끓이는 경우에는 고기 자체의 누린내를 제대로 제거하지 못하여 기호 및 풍미가 떨어지는 단점이 있다.Galbitang is one of the representative domestic foods that both domestic consumers as well as foreigners love very much. However, if the rib soup is boiled incorrectly, it cannot properly remove the smell of the meat itself, resulting in poor taste and flavor.
이러한 단점을 보완하기 위하여 대한민국특허등록 제10-1591079호 "산약초 추출물을 이용한 갈비탕의 제조방법"에서는 갈비의 누린내를 제거함과 동시에 약효를 부가하기 위하여 산약초 추출물을 첨가하여 끓이는 방법이 개시되어 있고, 대한민국특허등록 제10-1816822호 "피쉬소스를 이용한 갈비탕의 제조방법"에서는 액젓을 이용하여 고기의 누린내를 제거하여 풍미를 좋게 하는 방법이 제시되어 있다. In order to compensate for these shortcomings, Korean Patent Registration No. 10-1591079 "Method of manufacturing galbitang using wild herb extract" discloses a method of adding wild herb extract and boiling it in order to add medicinal effect while removing the smell of the ribs. , Korean Patent Registration No. 10-1816822 "Method of manufacturing galbitang using fish sauce" proposes a method of improving flavor by removing the smell of meat using fish sauce.
이와 같이, 갈비탕을 제조함에 있어서는 누린내를 제거하여 풍미와 기호를 좋게 하기 위한 방법들이 계속 요구되고 있는 실정이다. As described above, in manufacturing galbitang, methods for improving flavor and taste by removing the smell of nurin are continuously being demanded.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로, 더욱 상세하게는 갈비의 누린내를 제거하고 영양을 위하여 비트 추출물 및 오이 추출물을 이용한 것을 특징으로 하고, 섭취의 용이성을 위하여 갈비로부터 뼈를 제거한 것을 특징으로 하는 누린내를 제거한 뼈 없는 갈비탕의 제조방법 및 그로부터 수득 되는 갈비탕을 제공하는 것이다. The present invention was conceived to solve the above problems, and more specifically, it is characterized in that it uses beet extract and cucumber extract for removing the smell of the ribs and for nutrition, and removing the bones from the ribs for ease of intake. It is to provide a method for producing a boneless rib-tang from which nurin smell has been removed, and a rib-tang obtained therefrom.
본 발명의 목적은 The object of the present invention
소갈비 원육의 핏물을 제거하는 단계;Removing blood from raw beef ribs;
끓는 물에 상기 핏물이 제거된 소갈비 원육과 양지,무, 대파, 마늘, 생강, 고추씨, 풋청양고추, 통후추, 오이, 인삼으로 구성되는 부재료를 망에 넣어 끓여 베이스 육수를 제조하는 단계;Boiling the raw beef ribs from which the blood has been removed in boiling water and a subsidiary material consisting of yangji, radish, leek, garlic, ginger, red pepper seeds, green pepper, whole pepper, cucumber, and ginseng in a net to prepare a base broth;
상기 삶긴 갈비원육 및 양지와 베이스 육수를 분리하는 단계;Separating the boiled ribs raw meat and brisket from the base broth;
상기 분리된 베이스 육수에 소금, 후추, 국간장, 소주, 조미료를 넣어 갈비탕 육수를 제조하는 단계;Preparing a galbitang broth by adding salt, pepper, soy sauce, soju, and seasoning to the separated base broth;
상기 삶긴 갈비 원육 및 양지를 건진 후 식혀서 뼈를 분리하고 고기만 준비하는 단계;Extracting the boiled ribs raw meat and brisket and then cooling to separate the bones and preparing only meat;
상기 분리한 고기에 상기 육수를 담아 밀봉하여 냉동 보관하는 단계를 포함하여 구성되는 누린내를 제거한 뼈없는 갈비탕의 제조방법을 제공하는 것이다. It is to provide a method of manufacturing a boneless rib-tang, comprising the step of sealing the separated meat with the broth, sealing it, and storing it frozen.
본 발명의 또 다른 목적은 상기 방법에 의해 제조된 뼈없는 갈비탕을 제공하는 것이다. Another object of the present invention is to provide a boneless galbitang prepared by the above method.
본 발명에 따른 누린내를 제거한 뼈없는 갈비탕의 경우에는 기존에 갈비의 전처리 과정에서 핏물을 제거하기 위하여 장시간 물에 담궈두는 방법 대신에 비트 추출물을 첨가하여 핏물을 제거함으로써 핏물제거 시간을 단축하고 누린내 제거가 용이할 뿐만 아니라 영양섭취가 가능하고, 갈비탕용 베이스 육수 제조시에 오이즙을 첨가함으로써 누린내를 이중으로 제거한 효과가 있을 뿐만 아니라 삶아낸 갈비의 뼈를 제거하여 최종 섭취시 섭취를 용이하게 한 효과가 있다. In the case of boneless rib-tang from which the nurin smell has been removed according to the present invention, in order to remove the blood in the pretreatment process of the ribs, beet extract is added to remove the blood, instead of immersing in water for a long time. Not only is it easy to eat, but also nutritional intake is possible, and the addition of cucumber juice when preparing the base broth for galbitang has the effect of removing the smell double, as well as the effect of removing the bones of the boiled ribs to facilitate intake at the final intake. There is.
도 1은 본 발명에 따른 갈비탕의 제조방법을 나타내는 흐름도이다. 1 is a flow chart showing a method of manufacturing galbitang according to the present invention.
본 발명에 따른 누린내를 제거한 뼈 없는 갈비탕은,The boneless rib-tang from which the nurin smell has been removed according to the present invention,
소갈비 원육의 핏물을 제거하는 단계;Removing blood from raw beef ribs;
끓는 물에 상기 핏물이 제거된 소갈비 원육과 양지, 무, 대파, 마늘, 생강, 고추씨, 풋청양고추, 통후추, 오이, 인삼으로 구성되는 부재료를 망에 넣어 끓여 베이스 육수를 제조하는 단계;Boiling the raw beef ribs from which the blood has been removed in boiling water and a subsidiary material consisting of yangji, radish, leek, garlic, ginger, red pepper seeds, green pepper, whole pepper, cucumber, and ginseng into a net to prepare a base broth;
상기 삶긴 갈비원육 및 양지와 베이스 육수를 분리하는 단계;Separating the boiled ribs raw meat and brisket from the base broth;
상기 분리된 베이스 육수에 소금, 후추, 국간장, 소주를 넣어 갈비탕 육수를 제조하는 단계;Preparing a galbitang broth by adding salt, pepper, soy sauce, and soju to the separated base broth;
상기 삶긴 갈비 원육 및 양지를 건진 후 식혀서 뼈를 분리하고 고기만 준비하는 단계;Extracting the boiled ribs raw meat and brisket and then cooling to separate the bones and preparing only meat;
상기 분리한 고기에 상기 육수를 담아 밀봉하여 냉동 보관하는 단계를 포함하여 구성된다. And sealing the separated meat with the broth and storing it frozen.
먼저, 본 발명에 따를 갈비원육의 전처리 단계인 핏물제거단계는 종래의 방법은 흐르는 물에 갈비를 10 내지 12시간 이상 담궈 핏물을 제거하여 누린내를 제거하는 방법을 채택하는 것이 일반적이나, 본 발명에서는 특별히 비트추출물을 이용하여 핏물 및 누린내를 제거하는 공정을 채택하는 것에 특징이 있다. First, in the pitmul removal step, which is the pretreatment step of the raw ribs according to the present invention, the conventional method adopts a method of removing the pitmul by immersing the ribs in running water for 10 to 12 hours or more, but in the present invention In particular, it is characterized by adopting a process of removing blood and greasy smell by using beet extract.
비트는 빨간무라고도 불리며 아삭한 식감과 풍부한 영양소를 포함하고 있다. 비트에는 베타인이라는 색소가 포함되어 있어 세포손상을 억제하고 토마토의 8배에 달하는 항산화작용으로 폐암, 폐렴 등 암을 예방하고 염증을 완화하는 효과가 있다. 비트의 8%는 염소로 구성되어 있는데, 이 염소 성분은 간 정화작용을 하고, 골격형성 및 유아발육에 효과가 있다. 또한 철분과 비타민이 다량 함유되어 있어 적혈구 생성을 돕고, 혈액을 깨끗이 씻어 월경불순이나 갱년기 여성에게 좋고, 위손상을 막아주고 위점막을 보호하는 기능을 갖는다. Beets, also called red radish, contain a crispy texture and rich nutrients. Beet contains a pigment called betaine, which inhibits cell damage and has an antioxidant effect that is 8 times higher than that of tomatoes, preventing cancer such as lung cancer and pneumonia, and is effective in reducing inflammation. 8% of beets are made up of chlorine, and this chlorine component works to purify the liver, and is effective in skeletal formation and infant development. In addition, since it contains a large amount of iron and vitamins, it helps the production of red blood cells, cleans the blood, and is good for menstrual impurities and menopausal women. It has the function of preventing stomach damage and protecting the gastric mucosa.
본 발명에 따른 핏물제거 공정은 갈비원육 100중량부에 물 200 내지 300중량부 및 비트 추출물 30 내지 50중량부를 혼합하여 5 내지 6시간 침지하는 것을 특징으로 하는바 종래 방법에 비해 시간을 단축하면서도 효율적으로 누린내를 제거할 수 있게 된다.The blood removal process according to the present invention is characterized by mixing 200 to 300 parts by weight of water and 30 to 50 parts by weight of beet extract to 100 parts by weight of raw ribs and immersing them for 5 to 6 hours. You can get rid of the smell.
본 발명에 따른 비트추출물은 세척 후 껍질을 벗긴 비트 100중량부와 물 300 내지 400중량부를 혼합하여 분쇄한 후 그 즙을 이용하는 것이 바람직하다. The beet extract according to the present invention is preferably pulverized by mixing 100 parts by weight of peeled beets and 300 to 400 parts by weight of water after washing, and then using the juice.
이때 비트 추출물의 양이 30중량부 미만인 경우에는 핏물제거 시간 단축 및 누린내제거의 효율성이 떨어지는 문제점이 있고, 50중량부를 초과하는 경우에는 첨가되는 양에 비하여 효과가 미비한 단점이 있어 본 발명에서 제시하는 범위 내로 첨가하는 것이 가장 바람직하다. At this time, if the amount of the beet extract is less than 30 parts by weight, there is a problem that the bleeding time is shortened and the efficiency of removing the smell is inferior, and if it exceeds 50 parts by weight, there is a disadvantage that the effect is insufficient compared to the amount added. It is most preferred to add within the range.
이와 같이 비트 추출물을 함유하여 핏물이 제거된 갈비원육은 끓는 물에 양지와 함께 끓이는 것이 바람직하며, 이때 풍미를 더하기 위하여 무, 대파, 마늘, 생강, 고추씨, 풋청양고추, 통후추, 오이즙, 인삼을 망에 넣어 부재료로 함께 약 1시간 내지 1시간 30분 끓이는 것이 바람직하다. In this way, it is preferable to boil ribs with beetroot extract from which blood has been removed, and radish, green onion, garlic, ginger, red pepper seeds, green pepper, whole pepper, cucumber juice, ginseng in order to add flavor. It is preferable to boil them together for about 1 hour to 1 hour 30 minutes as a subsidiary material.
이때, 본 발명에서는 특별히 풍미를 좋게 하고 누린내를 제거하는데 도움이 되도록 오이즙을 추가로 첨가하는데, 갈비원육 100중량부 대비 1 내지 10중량부로 첨가하는 것이 바람직하다. At this time, in the present invention, a cucumber juice is additionally added to improve the flavor and to help remove the smell of nurin, and it is preferable to add 1 to 10 parts by weight relative to 100 parts by weight of raw ribs.
상기와 같이 끓인 후 삶긴 갈비원육 및 양지와 베이스 육수를 분리한다.After boiling as described above, the boiled ribs, Yangji, and the base stock are separated.
상기와 같이 분리된 육수는 여기에 소금, 후추, 국간장 및 소주를 넣어 다시 갈비탕 육수를 제조하고, 식힌 갈비원육은 뼈를 제거한 후 양지와 함께 먹기좋은 크기로 썰어둔다. For the broth separated as described above, add salt, pepper, soy sauce, and soju to make a rib-tang broth. After removing the bones, the cooled ribs are cut into pieces that are easy to eat along with the brisket.
상기 썰어둔 뼈를 제거한 갈비와 양지와 육수를 용기에 담아 밀봉한 후 냉동보관함으로써 본 발명에 따른 누린내를 제거한 뼈 없는 갈비탕이 완성된다. The boneless rib soup is completed by containing the cut ribs from which the bones have been removed, the brisket, and the broth in a container, sealed, and then stored frozen.
일 예로서 본 발명의 누린내를 제거한 뼈 없는 갈비탕을 제조하는 과정을 상세히 설명하면 다음과 같다. As an example, a detailed description will be given of the process of manufacturing the boneless galbitang from which the nurinnae of the present invention is removed.
먼저 소갈비 원육 140kg을 물 200kg에 비트추출물 5kg을 혼합한 혼합물에 넣어 6시간 동안 담가 핏물을 제거한다. First, 140kg of raw beef ribs is put in a mixture of 200kg of water and 5kg of beet extract and soaked for 6 hours to remove blood.
이어서 물 220kg을 용기에 붓고 끓기 시작하면 핏물을 제거한 상기 갈비원육 140kg, 양지 20kg에 무 8kg, 대파 2kg, 마늘 1kg, 생강 200g, 고추씨 1.5kg, 풋청양고추 1kg, 통후추 50g, 인삼 300g을 망에 넣은 부재료를 첨가하고 여기에 오이즙 2.5kg을 추가로 첨가하여 1시간 30분 동안 끓인 후 부재료가 포함된 망을 제거하고 삶긴 갈비와 양지 및 베이스 육수를 분리한다.Next, pour 220 kg of water into a container and start boiling, then add 140 kg of the ribs raw meat removed blood, 20 kg of brisket, 8 kg of radish, 2 kg of green onions, 1 kg of garlic, 200 g of ginger, 1.5 kg of red pepper seeds, 1 kg of green pepper, 50 g of whole pepper, and 300 g of ginseng in a net. Add the added subsidiary material, add 2.5 kg of cucumber juice to it, boil for 1 hour and 30 minutes, remove the net containing the subsidiary material, and separate the boiled ribs, brisket and base stock.
분리된 베이스 육수 170kg 에 소금 1kg, 후추 30g, 조미료 1kg, 국간장 2kg 소주 2kg은 넣어 갈비탕 육수를 제조한다. Add 1kg of salt, 30g of pepper, 1kg of seasoning, 2kg of soy sauce, and 2kg of soju to 170kg of the separated base broth to make rib-tang broth.
한편으로는 삶긴 갈비 원육 및 양지를 건진 후 식혀서 뼈를 분리하고 먹기좋은 크기로 절단한 고기만 준비해둔다. On the one hand, after harvesting the boiled ribs and brisket, cool them, separate the bones, and prepare only the meat cut into pieces that are easy to eat.
상기 준비해둔 고기와 양지 및 갈비탕 육수를 포장용기에 담아 냉동보관할 수 있도록 밀봉하여 제품을 완성한다. The prepared meat, brisket, and galbitang broth are put in a packaging container and sealed so that they can be stored frozen to complete the product.
상기와 같이 제조된 본 발명에 따른 갈비탕과 일반적인 흐르는 물에 핏물을 제거한 후 끓인 갈비탕을 비교예로 하여 관능평가를 실시하였다. Sensory evaluation was performed using the galbitang prepared as described above and the galbitang prepared as a comparative example after removing blood from the common flowing water.
관능평가의 기준은 매장에 방문하는 30~50대 여성고객 20명을 기준으로 본 발명에 따른 갈비탕과 일반 갈비탕을 제공한 후 갈비탕을 섭취하였을 때 느껴지는 누린내의 정도 및 담백함 정도를 평가하여 매우 좋은 경우 5점으로 하고 매우 나쁜 경우를 1점으로 하여 순차적인 점수를 평가하도록 하였다. The standard of sensory evaluation is based on 20 female customers in their 30s to 50s who visit the store, after providing galbitang according to the present invention and general galbitang, and then evaluating the degree of taste and lightness felt when eating galbitang. The score was evaluated sequentially with 5 points and 1 point for very bad cases.
그 결과, 본 발명에 따른 갈비탕을 섭취한 평가자 중 누린내 정도에서 5점 만점을 준 평가자가 17명, 4점이 3명이었고, 일반 갈비탕의 경우 5점 만점이 7명, 4점이 10명, 3점이 3명으로 누린내정도에서 본 발명에 따른 갈비탕으로부터 누린내가 거의 느껴지지 않았다는 평가였고, 담백함 정도에 있어서도 본 발명에 따른 갈비탕의 경우 5점이 15명, 4점이 5명이었고, 일반 갈비탕의 경우 5점이 8명, 4점이 6명, 3점이 6명으로 평가되어 담백함 정도에서도 본 발명에 따른 갈비탕이 우수함을 알 수 있었다. As a result, among the evaluators who ingested galbitang according to the present invention, 17 evaluators gave a perfect score of 5 points and 3 points for the degree of nurinnae, and in the case of general galbitang, 7 subjects scored 5 points, 10 subjects scored 4 points, and 3 points. It was evaluated that the taste of the galbitang according to the present invention was hardly felt in the degree of enjoyment of 3 people, and in the degree of lightness, the galbitang according to the present invention had 5 points, 15 people, 4 points, 5 people, and in the case of general galbitang, 5 points 8 points. It was evaluated as 6 people, 4 points, and 6 people, so it was found that the galbitang according to the present invention was excellent even in the level of lightness.
즉, 본 발명에 따른 누린내가 제거된 뼈 없는 갈비탕은 비트 추출물을 이용하여 핏물을 단시간에 용이하게 제거할 수 있음은 물론 누린내를 동시에 제거할 수 있을 뿐만 아니라, 이중으로 누린내를 제거하기 위하여 오이즙을 첨가함으로써 갈비탕에서 발생 될 수 있는 고기 특유의 누린내를 완벽하게 제거하여 깔끔하고 담백한 맛의 갈비탕을 제조할 수 있게 된다. 또한, 비트성분으로 인해 영양학적인 측면에서도 일반 갈비탕에 비해 우수한 장점이 있다. That is, the boneless rib-tang from which the nurin smell has been removed according to the present invention can easily remove the blood in a short time using beet extract, as well as remove the nurin nae at the same time. By adding, it is possible to completely remove the smell of meat peculiar to meat that may occur in the rib soup, thereby making it possible to prepare the rib soup with a clean and light taste. In addition, due to the beet ingredient, it has an excellent advantage compared to general galbitang in terms of nutrition.
Claims (4)
끓는 물에 상기 핏물이 제거된 소갈비 원육과 양지,무, 대파, 마늘, 생강, 고추씨, 풋청양고추, 통후추, 오이, 인삼으로 구성되는 부재료를 망에 넣어 끓여 베이스 육수를 제조하는 단계;
상기 삶아진 갈비원육 및 양지와 베이스 육수를 분리하는 단계;
상기 분리된 베이스 육수에 소금, 후추, 국간장, 소주를 넣어 갈비탕 육수를 제조하는 단계;
상기 삶아진 갈비 원육 및 양지를 건진 후 식혀서 뼈를 분리하고 고기만 준비하는 단계;
상기 분리한 고기에 상기 육수를 담아 밀봉하여 냉동 보관하는 단계를 포함하여 구성되는 누린내를 제거한 뼈없는 갈비탕의 제조방법.
Mixing 200 to 300 parts by weight of water and 30 to 50 parts by weight of beet extract based on 100 parts by weight of raw ribs and immersing for 5 to 6 hours to remove blood from the raw beef ribs;
Boiling the raw beef ribs from which the blood has been removed in boiling water and a subsidiary material consisting of yangji, radish, leek, garlic, ginger, red pepper seeds, green pepper, whole pepper, cucumber, and ginseng in a net to prepare a base broth;
Separating the boiled ribs raw meat and brisket from the base broth;
Preparing a galbitang broth by adding salt, pepper, soy sauce, and soju to the separated base broth;
Separating the bones by removing the boiled ribs raw meat and brisket and then cooling them, and preparing only meat;
A method of manufacturing a boneless rib-tang from which nourin is removed, comprising the step of sealing the separated meat with the stock, sealing it, and storing it frozen.
상기 베이스 육수를 제조하는 과정에 첨가하는 오이는 오이즙의 형태로써, 갈비 원육 100중량부 대비 1 내지 10중량부로 첨가되는 것을 특징으로 하는, 누린내를 제거한 뼈없는 갈비탕의 제조방법.
The method according to claim 1,
Cucumbers added to the process of preparing the base broth are in the form of cucumber juice, characterized in that 1 to 10 parts by weight relative to 100 parts by weight of raw ribs are added.
Boneless galbitang with removed nurin, produced by the method of claim 1.
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