KR102255565B1 - Method for producing green onion Tangsuyuk using Ulmus davidiana - Google Patents

Method for producing green onion Tangsuyuk using Ulmus davidiana Download PDF

Info

Publication number
KR102255565B1
KR102255565B1 KR1020190073851A KR20190073851A KR102255565B1 KR 102255565 B1 KR102255565 B1 KR 102255565B1 KR 1020190073851 A KR1020190073851 A KR 1020190073851A KR 20190073851 A KR20190073851 A KR 20190073851A KR 102255565 B1 KR102255565 B1 KR 102255565B1
Authority
KR
South Korea
Prior art keywords
meat
prepared
elm
starch
prepare
Prior art date
Application number
KR1020190073851A
Other languages
Korean (ko)
Other versions
KR20200145933A (en
Inventor
김동현
Original Assignee
김동현
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김동현 filed Critical 김동현
Priority to KR1020190073851A priority Critical patent/KR102255565B1/en
Publication of KR20200145933A publication Critical patent/KR20200145933A/en
Application granted granted Critical
Publication of KR102255565B1 publication Critical patent/KR102255565B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00Egg products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25Honey; Honey substitutes
    • A23L21/27Honey substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • A23L27/16Onions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/157Farinaceous granules for dressing meat, fish or the like
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20Malt products
    • A23L7/25Fermentation of cereal malt or of cereal by malting
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/14Extraction

Abstract

본 발명은 (1) 느릅나무 껍질에 물을 첨가한 후 추출하고 여과하여 느릅나무 추출액을 제조하는 단계; (2) 고기에 상기 (1)단계의 제조한 느릅나무 추출액과 소금, 후추, 레몬글라스 및 월계수 잎을 첨가하여 숙성시킨 후 꺼내는 단계; (3) 고구마 전분, 감자 전분 및 밀가루와 상기 (1)단계의 제조한 느릅나무 추출액을 첨가하여 혼합한 혼합물을 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물과 계란을 혼합하여 튀김반죽을 제조하는 단계; (4) 상기 (2)단계의 꺼낸 고기에 간장을 넣어 버무려준 고기 표면에 전분가루를 묻히고, 자른 대파 속에 상기 전분가루를 묻힌 고기를 충진하고 상기 (3)단계의 제조한 튀김반죽을 입히는 단계; (5) 상기 (4)단계의 튀김반죽을 입힌 고기를 튀기는 단계; (6) 조청, 간장, 식초, 양파, 당근, 오이, 목이버섯, 완두콩, 옥수수, 파인애플, 홍시 및 느릅나무 껍질 분말을 혼합한 후 가열하여 소스를 제조하는 단계; 및 (7) 상기 (5)단계의 튀긴 탕수육에 상기 (6)단계의 제조한 소스를 얹는 단계를 포함하여 제조하는 것을 특징으로 하는 파 탕수육의 제조방법 및 상기 방법으로 제조된 파 탕수육에 관한 것이다.The present invention comprises the steps of (1) adding water to elm bark, extracting and filtering to prepare an elm tree extract; (2) adding the elm tree extract prepared in step (1), salt, pepper, lemon glass, and bay leaves to the meat, aging and taking it out; (3) Separate the precipitated starch precipitate excluding the supernatant from the aging liquid obtained by aging the mixture obtained by adding the sweet potato starch, potato starch and flour and the elm tree extract prepared in step (1) above, and the separated starch precipitate Mixing and egg to prepare a fried dough; (4) Applying starch powder on the surface of the meat tossed with soy sauce in the meat taken out of step (2), filling the meat with the starch powder in the cut green onions, and coating the fried dough prepared in step (3) above. ; (5) frying the meat coated with the fried dough of step (4); (6) mixing chocheong, soy sauce, vinegar, onion, carrot, cucumber, wood ear mushrooms, peas, corn, pineapple, hongsi and elm bark powder, followed by heating to prepare a sauce; And (7) placing the sauce prepared in step (6) on the fried sweet and sour pork in step (5), and to a method for producing onion sweet and sour pork prepared by the method. .

Description

느릅나무를 이용한 파 탕수육의 제조방법{Method for producing green onion Tangsuyuk using Ulmus davidiana}Method for producing green onion Tangsuyuk using elm tree {Method for producing green onion Tangsuyuk using Ulmus davidiana}
본 발명은 느릅나무 추출액으로 전처리한 고기와 느릅나무 껍질 분말을 포함하는 소스를 이용하여 제조하는 것을 특징으로 하는 파 탕수육의 제조방법 및 상기 방법으로 제조된 파 탕수육에 관한 것이다.The present invention relates to a method for preparing patang and sour pork, characterized in that it is prepared using a sauce including meat and elm bark powder, pretreated with an elm tree extract, and a patang and sour pork prepared by the method.
탕수육은 한국인이 매우 좋아하는 중화요리로, 돈육에 튀김옷을 입혀서 기름에 튀겨 낸 다음 녹말가루, 식초, 야채, 간장 등으로 끓여 만든 소스를 섞어서 먹는 음식이다. 상기와 같은 과정을 통해 제조되는 탕수육은 튀겨진 고기의 씹는 맛과 특유의 달콤하고 새콤한 맛으로 인해 식사 및 안주용으로 널리 취식되고 있다.Sweet and sour pork is a Chinese dish that Koreans love very much. It is eaten with a sauce made by boiling pork, vinegar, vegetables, and soy sauce after frying it in oil. Sweet and sour pork produced through the above process is widely eaten for meals and snacks due to the chewy taste of fried meat and its characteristic sweet and sour taste.
대파(Allium fistulosum L.)는 백합과의 다년생 초본으로 시베리아 원산으로 백색화된 줄기부를 식용하며, 목구멍이 아플 때, 감기에 걸렸을 때 등의 질환에 민간약으로 곧잘 사용되었던 풍부한 약효를 지닌 채소이다. 실제로 대파가 부종(浮腫)이라든가 감기에 효과를 발휘하는 것은 간장의 해독작용을 촉진하고, 발한(發汗), 이뇨작용(利尿作用)을 높이는 작용이 있기 때문이다. Allium fistulosum L.) is a perennial herb of the lily family. It is native to Siberia and is edible on white stems. It is a vegetable with abundant medicinal properties that has been well used as a folk medicine for diseases such as sore throats and colds. In fact, the fact that green onions are effective against edema or colds is because they promote the detoxification of the liver, sweating (發汗), and diuresis (利尿作用) to increase.
대파에는 코를 자극하는 특유의 향이 있는데, 이것은 황화아릴이라고 하는 성분에 의한 것이며, 황화아릴에는 신경을 자극하고 소화액의 분비를 촉진하는 작용이 있어, 계속된 숙취로 인해 토하거나 식욕부진 등을 느낄 때 이를 개선시키며, 피로회복에도 효과를 발휘한다. 또한, 대파는 육류나 생선의 비린내를 없애는데 효 과가 있어 우리나라에서는 중요한 채소로 이용되고 있다.Japanese leek has a unique scent that stimulates the nose, which is caused by a component called aryl sulfide, and aryl sulfide has the effect of stimulating the nerves and promoting the secretion of digestive juices. It improves this when it comes, and it is effective in recovering from fatigue. In addition, leeks are used as an important vegetable in Korea because they are effective in removing the fishy smell of meat or fish.
느릅나무(Ulmus davidiana var. japonica)는 느릅나무과(Ulmaceae)에 속하는 낙엽활엽수로서, 한국의 전역과 일본, 사할린 쿠릴열도, 중국북부, 동시베리아에 분포되어 있으며, 그 높이는 약 30 m에 달하고, 잎은 광란형 또는 타원형이고 밑은 쐐기모양이며 길이는 3~12 ㎝로서 끝이 뾰족하고, 꽃은 가지의 상단에 황록색의 작은 꽃이 4~5월에 피며, 화사는 백색이고 씨방은 1개이다. 과실은 약과로서 편평한 막질이며 5~6월에 성숙한다.Elm ( Ulmus davidiana var. japonica) is a deciduous broad-leaved tree belonging to the Elmaceae family, and is distributed throughout Korea, Japan, Sakhalin Kuril Islands, northern China, and East Siberia. Its height reaches about 30 m, and its leaves are frantic or elliptical, and at the bottom. Silver wedge-shaped, 3-12 cm long, with a sharp tip, yellow-green small flowers bloom on the top of the branch in April-May, flowers are white, and there are 1 ovary. Fruit is a medicinal fruit with a flat membrane and matures from May to June.
이러한 느릅나무의 수피에는 그 성분으로 플라보노이드, 사포닌, 탄닌, 점액질, β-시토스테롤(β-sitosterol), 피토스테롤(phytosterol), 시그마스테롤(sigmasterol), 레진(resin), 패티 오일(fatty oil) 등이 포함되어 있는 것으로 알려져 있으며, 한방에서는 참느릅나무 등의 수피를 유백피 또는 유근피라 하여 대소변 불통, 소종, 임질, 유선염, 늑막염 등에 사용되어 왔으며, 외용으로는 환부에 소염제로 사용하거나 민간요법으로 피부습진 등의 각종 피부병에 사용되어 왔다.The bark of these elm trees contains flavonoids, saponins, tannins, mucus, β-sitosterol, phytosterol, sigmasterol, resin, and fatty oil. It is known to be included, and in oriental medicine, bark such as sesame elm is called milk bark or yugeun bark and has been used for dyspepsia, small bell, gonorrhea, mastitis, pleurisy, and externally used as an anti-inflammatory agent on the affected area or as a folk remedy It has been used for various skin diseases such as.
또한, 느릅나무는 전통적으로 위궤양, 십이궤양, 조장궤양 등의 질환에 효과가 있으며, 부종, 수종 각종의 암 등에 효과가 있고 독성이 없는 것으로 알려져 있어 현대인들의 각종 성인병 지환의 예방과 치료에 매우 좋은 기능성 건강식품으로 이용가치가 높은 것으로 알려져 있다.In addition, elm trees are traditionally effective in diseases such as gastric ulcer, twelve ulcer, and bowel ulcer, and are effective for edema, various types of cancer, and are known to be non-toxic, so it is very good for the prevention and treatment of various adult diseases of modern people. It is known to have high utility value as a functional health food.
한국등록특허 제1466490호에는 고구마와 엉겅퀴 추출액을 함유한 건강식 탕수육의 제조방법이 개시되어 있고, 한국등록특허 제1332799호에는 파슬리, 로즈마리, 클로버, 월계수 잎 및 쟈스민을 이용한 탕수육의 제조방법이 개시되어 있으나, 본 발명의 느릅나무를 이용한 파 탕수육의 제조방법과는 상이하다.Korean Patent No. 1466490 discloses a method for producing healthy sweet and sour pork containing sweet potato and thistle extract, and Korean Patent No. 132799 discloses a method for producing sweet and sour pork using parsley, rosemary, clover, bay leaves and jasmine. However, it is different from the method of manufacturing green onions using elm of the present invention.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 느릅나무를 이용하여 소비자들의 기호도에 최적화된 탕수육을 제조하기 위해, 고기 전처리, 소스 제조 및 튀김 조건 등의 제조조건을 최적화하여, 식감이 개선되고 맛과 향이 우수하여 기호도가 증진된 파 탕수육의 제조방법을 제공하는 데 있다.The present invention was conceived by the above requirements, and an object of the present invention is to optimize manufacturing conditions such as meat pretreatment, sauce preparation, and frying conditions in order to manufacture sweet and sour pork optimized for consumer preference using elm trees. It is intended to provide a method of manufacturing patangsuyuk with improved texture, excellent taste and aroma, and improved palatability.
상기 과제를 해결하기 위해, 본 발명은 (1) 느릅나무 껍질에 물을 첨가한 후 추출하고 여과하여 느릅나무 추출액을 제조하는 단계; (2) 고기에 상기 (1)단계의 제조한 느릅나무 추출액과 소금, 후추, 레몬글라스 및 월계수 잎을 첨가하여 숙성시킨 후 꺼내는 단계; (3) 고구마 전분, 감자 전분 및 밀가루와 상기 (1)단계의 제조한 느릅나무 추출액을 첨가하여 혼합한 혼합물을 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물과 계란을 혼합하여 튀김반죽을 제조하는 단계; (4) 상기 (2)단계의 꺼낸 고기에 간장을 넣어 버무려준 고기 표면에 전분가루를 묻히고, 자른 대파 속에 상기 전분가루를 묻힌 고기를 충진하고 상기 (3)단계의 제조한 튀김반죽을 입히는 단계; (5) 상기 (4)단계의 튀김반죽을 입힌 고기를 튀기는 단계; (6) 조청, 간장, 식초, 양파, 당근, 오이, 목이버섯, 완두콩, 옥수수, 파인애플, 홍시 및 느릅나무 껍질 분말을 혼합한 후 가열하여 소스를 제조하는 단계; 및 (7) 상기 (5)단계의 튀긴 탕수육에 상기 (6)단계의 제조한 소스를 얹는 단계를 포함하여 제조하는 것을 특징으로 하는 파 탕수육의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of: (1) adding water to elm bark and then extracting and filtering to prepare an elm tree extract; (2) adding the elm tree extract prepared in step (1), salt, pepper, lemon glass, and bay leaves to the meat, aging and taking it out; (3) Separate the precipitated starch precipitate excluding the supernatant from the aging liquid obtained by aging the mixture obtained by adding the sweet potato starch, potato starch and flour and the elm tree extract prepared in step (1) above, and the separated starch precipitate Mixing and egg to prepare a fried dough; (4) Applying starch powder on the surface of the meat tossed with soy sauce in the meat taken out of step (2), filling the meat with the starch powder in the cut green onions, and coating the fried dough prepared in step (3) above. ; (5) frying the meat coated with the fried dough of step (4); (6) mixing chocheong, soy sauce, vinegar, onion, carrot, cucumber, wood ear mushrooms, peas, corn, pineapple, hongsi and elm bark powder, followed by heating to prepare a sauce; And (7) placing the sauce prepared in step (6) on the fried sweet and sour pork in step (5).
또한, 본 발명은 상기 방법으로 제조된 파 탕수육을 제공한다.In addition, the present invention provides a patang and sour pork prepared by the above method.
본 발명의 파 탕수육은 파를 좋아하지 않은 어린이나 젊은층도 선호할 뿐만 아니라, 간편하게 탕수육 섭취 시 함께 섭취가 가능하면서, 파와 고기의 맛이 조화를 이루면서 입안에서의 식감이 더욱 향상될 뿐만 아니라, 느릅나무를 고기 전처리, 튀김 반죽 및 소스 제조 시 사용하여, 탕수육의 풍미와 영양을 더욱 개선시켜 기호도가 향상된 파 탕수육을 제공할 수 있다.The green onion sweet and sour pork of the present invention is not only favored by children or young people who do not like green onions, but can be easily consumed when eating sweet and sour pork, while the taste of green onions and meat is harmonized, and the texture in the mouth is further improved, as well as elm wood. It can be used in meat pretreatment, fried dough and sauce manufacturing, to further improve the flavor and nutrition of sweet and sour pork, thereby providing patang and sour pork with improved palatability.
도 1은 탕수육 제조에 사용되는 자른 대파의 도면을 보여준다.1 shows a view of cut leeks used in the manufacture of sweet and sour pork.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 느릅나무 껍질에 물을 첨가한 후 추출하고 여과하여 느릅나무 추출액을 제조하는 단계;(1) adding water to the elm bark, extracting and filtering to prepare an elm tree extract;
(2) 고기에 상기 (1)단계의 제조한 느릅나무 추출액과 소금, 후추, 레몬글라스 및 월계수 잎을 첨가하여 숙성시킨 후 꺼내는 단계;(2) adding the elm tree extract prepared in step (1), salt, pepper, lemon glass, and bay leaves to the meat, aging and taking it out;
(3) 고구마 전분, 감자 전분 및 밀가루와 상기 (1)단계의 제조한 느릅나무 추출액을 첨가하여 혼합한 혼합물을 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물과 계란을 혼합하여 튀김반죽을 제조하는 단계;(3) Separate the precipitated starch precipitate excluding the supernatant from the aging liquid obtained by aging the mixture obtained by adding the sweet potato starch, potato starch and flour and the elm tree extract prepared in step (1) above, and the separated starch precipitate Mixing and egg to prepare a fried dough;
(4) 상기 (2)단계의 꺼낸 고기에 간장을 넣어 버무려준 고기 표면에 전분가루를 묻히고, 자른 대파 속에 상기 전분가루를 묻힌 고기를 충진하고 상기 (3)단계의 제조한 튀김반죽을 입히는 단계;(4) Applying starch powder on the surface of the meat tossed with soy sauce in the meat taken out of step (2), filling the meat with the starch powder in the cut green onions, and coating the fried dough prepared in step (3) above. ;
(5) 상기 (4)단계의 튀김반죽을 입힌 고기를 튀기는 단계;(5) frying the meat coated with the fried dough of step (4);
(6) 조청, 간장, 식초, 양파, 당근, 오이, 목이버섯, 완두콩, 옥수수, 파인애플, 홍시 및 느릅나무 껍질 분말을 혼합한 후 가열하여 소스를 제조하는 단계; 및(6) mixing chocheong, soy sauce, vinegar, onion, carrot, cucumber, wood ear mushrooms, peas, corn, pineapple, hongsi and elm bark powder, followed by heating to prepare a sauce; And
(7) 상기 (5)단계의 튀긴 탕수육에 상기 (6)단계의 제조한 소스를 얹는 단계를 포함하여 제조하는 것을 특징으로 하는 파 탕수육의 제조방법을 제공한다.(7) It provides a method of manufacturing a patang and sour pork, characterized in that it comprises the step of placing the sauce prepared in the step (6) on the fried sweet and sour pork of the step (5).
본 발명의 파 탕수육의 제조방법에서, 상기 (1)단계의 느릅나무 추출액은 바람직하게는 느릅나무 껍질 45~55 g에 물 1.8~2.2 L를 첨가한 후 90~100℃에서 50~70분 동안 추출하고 여과하여 제조할 수 있으며, 더욱 바람직하게는 느릅나무 껍질 50 g에 물 2 L를 첨가한 후 100℃에서 60분 동안 추출하고 여과하여 제조할 수 있다.In the method for producing a patang and sour pork of the present invention, the elm extract of step (1) is preferably added 1.8 to 2.2 L of water to 45 to 55 g of elm bark, and then at 90 to 100°C for 50 to 70 minutes. It can be prepared by extraction and filtration, and more preferably, it can be prepared by adding 2 L of water to 50 g of elm bark and then extracting at 100° C. for 60 minutes and filtering.
또한, 본 발명의 파 탕수육의 제조방법에서, 상기 (2)단계는 바람직하게는 고기 550~650 g에 느릅나무 추출액 1.3~1.7 L, 소금 18~22 g, 후추 4~6 g, 레몬글라스 8~12 g 및 월계수 잎 8~12장을 첨가한 후 5~10℃에서 5~10시간 동안 숙성시킨 후 꺼내어 고기를 염지시킬 수 있으며, 더욱 바람직하게는 고기 600 g에 느릅나무 추출액 1.5 L, 소금 20 g, 후추 5 g, 레몬글라스 10 g 및 월계수 잎 10장을 첨가한 후 5~10℃에서 5~10시간 동안 숙성시킨 후 꺼내어 고기를 염지시킬 수 있다. 상기와 같은 조건으로 고기를 염지시키는 것이 짜지 않으면서 상기 재료들이 고기와 잘 어우러져 맛이 풍부해지면서 퍽퍽하지 않고 부드러운 식감으로 기호도가 증진되면서 고기 특유의 누린내를 완전히 제거할 수 있었다.In addition, in the manufacturing method of the patangsuyuk of the present invention, the step (2) is preferably 1.3 to 1.7 L of elm extract liquid, 18 to 22 g of salt, 4 to 6 g of pepper, 8 lemon glass to 550 to 650 g of meat. After adding ~12 g and 8 to 12 bay leaves, it can be aged at 5-10°C for 5-10 hours and then taken out to salt the meat, more preferably 1.5 L of elm extract solution to 600 g of meat, salt After adding 20 g of pepper, 5 g of pepper, 10 g of lemon glass, and 10 leaves of bay leaves, aging at 5 to 10°C for 5 to 10 hours, then take out, and the meat can be cured. Curing the meat under the above-described conditions was not salty, and the ingredients were well harmonized with the meat, and the taste became rich, and the palatability was improved with a soft texture that was not dry, and the smell of meat peculiar to meat could be completely removed.
또한, 본 발명의 파 탕수육의 제조방법에서, 상기 (2)단계의 고기는 돼지고기, 닭고기 또는 소고기일 수 있으며, 바람직하게는 돼지고기일 수 있으나, 이에 제한되지 않는다.In addition, in the manufacturing method of the patangsuyuk of the present invention, the meat in step (2) may be pork, chicken, or beef, preferably pork, but is not limited thereto.
또한, 본 발명의 파 탕수육의 제조방법에서, 상기 (3)단계의 튀김 반죽은 바람직하게는 고구마 전분 400~600 g, 감자 전분 400~600 g, 밀가루 200~300 g 및 느릅나무 추출액 4~6 L를 첨가하여 혼합한 혼합물을 1~10℃에서 20~28시간 동안 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물 800~1200 g과 계란 400~600 g을 혼합하여 제조할 수 있으며, 더욱 바람직하게는 고구마 전분 500 g, 감자 전분 500 g, 밀가루 250 g 및 느릅나무 추출액 5 L를 첨가하여 혼합한 혼합물을 1~10℃에서 24시간 동안 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물 1000 g과 계란 500 g을 혼합하여 제조할 수 있다. 상기 방법으로 제조된 반죽을 이용하여 튀김으로 제조하는 것이 부드러우면서 바삭한 식감을 지니는 튀김으로 튀길 수 있었다.In addition, in the manufacturing method of patangsuyuk of the present invention, the fried dough in step (3) is preferably 400 to 600 g of sweet potato starch, 400 to 600 g of potato starch, 200 to 300 g of flour, and 4 to 6 of elm tree extract. The precipitated starch precipitate excluding the supernatant was separated from the aging liquid obtained by aging the mixture by adding L for 20 to 28 hours at 1 to 10°C, and 800 to 1200 g of the separated starch precipitate and 400 to 600 g of eggs were added. It can be prepared by mixing, and more preferably, 500 g of sweet potato starch, 500 g of potato starch, 250 g of flour, and 5 L of elm extract are added to the mixture, and the mixture is aged at 1-10°C for 24 hours. It can be prepared by separating the precipitated starch precipitate excluding the supernatant, and mixing 1000 g of the separated starch precipitate and 500 g of eggs. Using the dough prepared by the above method, it was possible to fry with a soft and crispy texture.
또한, 본 발명의 파 탕수육의 제조방법에서, 상기 (4)단계의 버무리는 방법은 바람직하게는 염지시킨 고기에 간장 18~22 mL를 넣어 버무릴 수 있으며, 더욱 바람직하게는 염지시킨 고기에 간장 20 mL를 넣어 버무려, 염지된 고기의 부족한 간을 더해주면서 감칠맛을 향상시킬 수 있었다.In addition, in the manufacturing method of the onion soup of the present invention, the mixing method of step (4) may be preferably mixed with 18 to 22 mL of soy sauce to the cured meat, and more preferably, soy sauce on the cured meat. By adding 20 mL to mix, it was possible to improve the umami taste while adding the insufficient liver of the cured meat.
또한, 본 발명의 파 탕수육의 제조방법에서, 상기 (4)단계와 같이 간장을 넣어 버무려준 고기 표면에 전분가루를 묻히고, 자른 대파 속에 고기를 충진함으로써, 고기의 맛과 대파의 풍미가 조화를 이루고 입안에서의 식감이 더욱 향상된 탕수육으로 제조할 수 있었다.In addition, in the manufacturing method of green onion sweet and sour pork of the present invention, starch powder is applied to the surface of the meat tossed with soy sauce as in step (4), and the meat is filled in the cut green onions, so that the taste of the meat and the flavor of the green onions are harmonized. It was possible to manufacture sweet and sour pork with improved texture in the mouth.
또한, 본 발명의 파 탕수육의 제조방법에서, 상기 (4)단계의 간장을 넣어 버무려준 고기 표면을 라이스 페이퍼로 감싸는 구성을 추가로 포함할 수 있으나, 이에 제한되지 않는다.In addition, in the manufacturing method of patangsuyuk of the present invention, a configuration in which the surface of the meat to which the soy sauce is mixed in step (4) is mixed with rice paper may be additionally included, but is not limited thereto.
또한, 본 발명의 파 탕수육의 제조방법에서, 상기 (5)단계는 바람직하게는 튀김반죽을 입힌 고기를 130~150℃에서 2~5분 동안 1차 튀긴 후 170~190℃에서 1~5분 동안 2차 튀길 수 있으며, 더욱 바람직하게는 튀김반죽을 입힌 고기를 140℃에서 2~5분 동안 1차 튀긴 후 180℃에서 1~5분 동안 2차 튀길 수 있다. 상기 조건으로 2번에 거쳐 튀기는 과정을 통해 바삭한 씹히는 식감과 맛을 향상시킬 수 있었다In addition, in the manufacturing method of the patangsuyuk of the present invention, the step (5) is preferably the first fried meat coated with a fried dough for 2 to 5 minutes at 130 to 150°C, and then at 170 to 190°C for 1 to 5 minutes. During the second frying may be performed, more preferably, the meat coated with a tempura dough may be first fried at 140° C. for 2 to 5 minutes, followed by a second frying at 180° C. for 1 to 5 minutes. The crunchy texture and taste could be improved through the process of frying through two times under the above conditions.
또한, 본 발명의 파 탕수육의 제조방법에서, 상기 (6)단계의 소스는 바람직하게는 조청 27~33 g, 간장 27~33 mL, 식초 18~22 mL, 양파 36~44 g, 당근 27~33 g, 오이 18~22 g, 목이버섯 36~44 g, 완두콩 8~12 g, 옥수수 8~12 g, 파인애플 8~12 g, 홍시 18~22 g 및 느릅나무 껍질 분말 4~6 g을 혼합한 후 80~100℃에서 4~6분 동안 가열하여 제조할 수 있으며, 더욱 바람직하게는 조청 30 g, 간장 30 mL, 식초 20 mL, 양파 40 g, 당근 30 g, 오이 20 g, 목이버섯 40 g, 완두콩 10 g, 옥수수 10 g, 파인애플 10 g, 홍시 20 g 및 느릅나무 껍질 분말 5 g을 혼합한 후 90℃에서 5분 동안 가열하여 제조할 수 있다. 상기 재료 및 함량으로 배합된 소스로 파 탕수육을 제조하는 것이 다른 배합비로 제조된 소스에 비해 텁텁한 맛이 없고 새콤한 맛, 단맛 및 감칠맛이 잘 조화되어 풍미가 우수하여 기호도가 증진된 파 탕수육으로 제조할 수 있었다.In addition, in the manufacturing method of the patangsuyuk of the present invention, the source of step (6) is preferably jocheong 27-33 g, soy sauce 27-33 mL, vinegar 18-22 mL, onion 36-44 g, carrots 27- Mix 33 g, cucumber 18-22 g, wood ear mushroom 36-44 g, peas 8-12 g, corn 8-12 g, pineapple 8-12 g, hongsi 18-22 g, and elm bark powder 4-6 g Then, it can be prepared by heating at 80-100° C. for 4-6 minutes, more preferably jocheong 30 g, soy sauce 30 mL, vinegar 20 mL, onion 40 g, carrot 30 g, cucumber 20 g, wood ear mushroom 40 g, peas 10 g, corn 10 g, pineapple 10 g, hongsi 20 g, and 5 g of elm bark powder may be mixed and then heated at 90° C. for 5 minutes to prepare. To prepare patangsuyuk with the above ingredients and contents, compared to sauces prepared with other mixing ratios, it does not have a thick taste, and the sour taste, sweetness, and umami are well harmonized, so that the taste is excellent, so that it can be prepared with patangsuyuk with improved palatability. Could.
본 발명의 파 탕수육의 제조방법은, 보다 구체적으로는The manufacturing method of the patang and sour pork of the present invention, more specifically
(1) 느릅나무 껍질 45~55 g에 물 1.8~2.2 L를 첨가한 후 90~100℃에서 50~70분 동안 추출하고 여과하여 느릅나무 추출액을 제조하는 단계;(1) adding 1.8 to 2.2 L of water to 45 to 55 g of elm bark, extracting at 90 to 100°C for 50 to 70 minutes, and filtering to prepare an elm extract;
(2) 고기 550~650 g에 상기 (1)단계의 제조한 느릅나무 추출액 1.3~1.7 L와 소금 18~22 g, 후추 4~6 g, 레몬글라스 8~12 g 및 월계수 잎을 첨가한 후 5~10℃에서 5~10시간 동안 숙성시킨 후 꺼내는 단계;(2) To 550 to 650 g of meat, 1.3 to 1.7 L of elm extract prepared in step (1), 18 to 22 g of salt, 4 to 6 g of pepper, 8 to 12 g of lemon glass, and bay leaves were added. Aging for 5 to 10 hours at 5 to 10°C and then taking out;
(3) 고구마 전분 400~600 g, 감자 전분 400~600 g 및 밀가루 200~300 g과 상기 (1)단계의 제조한 느릅나무 추출액 4~6 L를 첨가하여 혼합한 혼합물을 1~10℃에서 20~28시간 동안 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물 800~1200 g과 계란 400~600 g을 혼합하여 튀김반죽을 제조하는 단계;(3) 400-600 g of sweet potato starch, 400-600 g of potato starch, 200-300 g of flour, and 4-6 L of elm extract prepared in step (1) were added to the mixture at 1-10°C. Separating the precipitated starch precipitate excluding the supernatant from the aging liquid aged for 20 to 28 hours, and mixing 800 to 1200 g of the separated starch precipitate and 400 to 600 g of eggs to prepare a fried dough;
(4) 상기 (2)단계의 꺼낸 고기에 간장 18~22 mL를 넣어 버무려준 고기 표면에 전분가루를 묻히고, 자른 대파 속에 상기 전분가루를 묻힌 고기를 충진하고 상기 (3)단계의 제조한 튀김반죽을 입히는 단계;(4) Add 18-22 mL of soy sauce to the meat taken out in step (2), put starch powder on the surface of the tossed meat, fill the meat with the starch powder in the cut green onions, and fry the prepared in step (3) above. Applying the dough;
(5) 상기 (4)단계의 튀김반죽을 입힌 고기를 130~150℃에서 2~5분 동안 1차 튀긴 후 170~190℃에서 1~5분 동안 2차 튀기는 단계;(5) the step of first frying the meat coated with the fried dough of step (4) at 130 to 150°C for 2 to 5 minutes, and then frying the meat for 1 to 5 minutes at 170 to 190°C;
(6) 조청 27~33 g, 간장 27~33 mL, 식초 18~22 mL, 양파 36~44 g, 당근 27~33 g, 오이 18~22 g, 목이버섯 36~44 g, 완두콩 8~12 g, 옥수수 8~12 g, 파인애플 8~12 g, 홍시 18~22 g 및 느릅나무 껍질 분말 4~6 g을 혼합한 후 80~100℃에서 4~6분 동안 가열하여 소스를 제조하는 단계; 및(6) Jocheong 27-33 g, Soy Sauce 27-33 mL, Vinegar 18-22 mL, Onion 36-44 g, Carrot 27-33 g, Cucumber 18-22 g, Wood ear mushrooms 36-44 g, Peas 8-12 g, 8-12 g of corn, 8-12 g of pineapple, 18-22 g of hongsi and 4-6 g of elm bark powder are mixed and then heated at 80-100° C. for 4-6 minutes to prepare a sauce; And
(7) 상기 (5)단계의 2차 튀긴 탕수육에 상기 (6)단계의 제조한 소스를 얹는 단계를 포함할 수 있으며,(7) it may include the step of placing the sauce prepared in the step (6) on the second fried sweet and sour pork of the step (5),
더욱 구체적으로는More specifically
(1) 느릅나무 껍질 50 g에 물 2 L를 첨가한 후 100℃에서 60분 동안 추출하고 여과하여 느릅나무 추출액을 제조하는 단계;(1) adding 2 L of water to 50 g of elm bark, extracting at 100° C. for 60 minutes, and filtering to prepare an elm tree extract;
(2) 고기 600 g에 상기 (1)단계의 제조한 느릅나무 추출액 1.5 L와 소금 20 g, 후추 5 g, 레몬글라스 10 g 및 월계수 잎을 첨가한 후 5~10℃에서 5~10시간 동안 숙성시킨 후 꺼내는 단계;(2) To 600 g of meat, 1.5 L of the elm tree extract prepared in step (1) above, 20 g of salt, 5 g of pepper, 10 g of lemon glass, and bay leaves were added, and then at 5 to 10°C for 5 to 10 hours. Taking out after aging;
(3) 고구마 전분 500 g, 감자 전분 500 g 및 밀가루 250 g과 상기 (1)단계의 제조한 느릅나무 추출액 5 L를 첨가하여 혼합한 혼합물을 1~10℃에서 24시간 동안 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물 1000 g과 계란 500 g을 혼합하여 튀김반죽을 제조하는 단계;(3) 500 g of sweet potato starch, 500 g of potato starch, and 250 g of flour, and 5 L of the elm extract prepared in step (1) were added to the mixture, and the mixture was aged at 1-10°C for 24 hours. Separating the precipitated starch precipitate excluding the supernatant, and mixing 1000 g of the separated starch precipitate and 500 g of eggs to prepare a fried dough;
(4) 상기 (2)단계의 꺼낸 고기에 간장 20 mL를 넣어 버무려준 고기 표면에 전분가루를 묻히고, 자른 대파 속에 상기 전분가루를 묻힌 고기를 충진하고 상기 (3)단계의 제조한 튀김반죽을 입히는 단계;(4) Add 20 mL of soy sauce to the meat taken out in step (2), put starch powder on the surface of the tossed meat, fill the meat with the starch powder in the cut green onions, and mix the fried dough prepared in step (3) above. Coating step;
(5) 상기 (4)단계의 튀김반죽을 입힌 고기를 140℃에서 2~5분 동안 1차 튀긴 후 180℃에서 1~5분 동안 2차 튀기는 단계;(5) the step of first frying the meat coated with the fried dough of step (4) at 140° C. for 2 to 5 minutes and then frying the secondarily at 180° C. for 1 to 5 minutes;
(6) 조청 30 g, 간장 30 mL, 식초 20 mL, 양파 40 g, 당근 30 g, 오이 20 g, 목이버섯 40 g, 완두콩 10 g, 옥수수 10 g, 파인애플 10 g, 홍시 20 g 및 느릅나무 껍질 분말 5 g을 혼합한 후 90℃에서 5분 동안 가열하여 소스를 제조하는 단계; 및(6) Jocheong 30g, Soy Sauce 30mL, Vinegar 20mL, Onion 40g, Carrot 30g, Cucumber 20g, Wood Ear Mushroom 40g, Peas 10g, Corn 10g, Pineapple 10g, Hongsi 20g and Elm Preparing a sauce by mixing 5 g of peel powder and heating at 90° C. for 5 minutes; And
(7) 상기 (5)단계의 2차 튀긴 탕수육에 상기 (6)단계의 제조한 소스를 얹는 단계를 포함할 수 있다.(7) It may include the step of placing the sauce prepared in the step (6) on the second fried sweet and sour pork of the step (5).
본 발명은 또한, 상기 방법으로 제조된 파 탕수육을 제공한다.
The present invention also provides a patang and sour pork prepared by the above method.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, an embodiment of the present invention will be described in detail. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following examples.
제조예Manufacturing example 1. 파 탕수육 제조 1. Manufacture of green onion sweet and sour pork
(1) 느릅나무 껍질 50 g에 물 2 L를 첨가한 후 100℃에서 1시간 동안 추출한 후 여과하여 느릅나무 추출액을 제조하였다.(1) After adding 2 L of water to 50 g of elm bark, it was extracted at 100° C. for 1 hour and filtered to prepare an elm tree extract.
(2) 느릅나무 껍질을 자연건조 또는 30~80℃에서 10~24시간 동안 건조한 후 분쇄하여 느릅나무 분말을 제조하였다.(2) Elm bark was naturally dried or dried at 30 to 80°C for 10 to 24 hours and then pulverized to prepare elm tree powder.
(3) 돼지고기 등심 600 g에 상기 (1)단계의 제조한 느릅나무 추출액 1.5 L와 소금 20 g, 후추 5 g, 월계수 잎 10장, 레몬글라스 10 g을 첨가한 후 5~10℃에서 5~10시간 동안 숙성시킨 후 꺼내어 채반에 30~60분 동안 방치하여 돼지고기를 염지시켰다.(3) To 600 g of pork fillet, 1.5 L of elm tree extract prepared in step (1) above, 20 g of salt, 5 g of pepper, 10 leaves of bay leaves, and 10 g of lemon glass were added, and then 5 to 10°C. After aging for ~10 hours, take it out and leave it on a tray for 30-60 minutes to cure the pork.
(4) 고구마 전분 500 g, 감자 전분 500 g 및 밀가루 250 g과 상기 (1)단계의 제조한 느릅나무 추출액 5 L를 첨가하여 혼합한 혼합물을 1~10℃에서 24시간 동안 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물 1000 g과 계란 500 g을 혼합하여 튀김반죽을 제조하였다.(4) 500 g of sweet potato starch, 500 g of potato starch, 250 g of flour, and 5 L of elm extract prepared in step (1) were added to the mixture, and the mixture was aged at 1-10°C for 24 hours. The precipitated starch precipitate excluding the supernatant was separated, and 1000 g of the separated starch precipitate and 500 g of eggs were mixed to prepare a fried dough.
(5) 상기 (3)단계의 염지시킨 돼지고기를 가로 3~15 mm, 세로 3~15 mm, 길이 3~5 cm 크기로 자른 후 간장 20 mL를 넣어 버무려 준 돼지고기 표면에 전분가루를 살짝 묻히고, 3~5 cm 길이로 자른 대파(도 1) 속에 충진하고 상기 (4)단계의 제조한 튀김반죽을 입혀주었다.(5) Cut the cured pork from step (3) into 3 to 15 mm wide, 3 to 15 mm long, and 3 to 5 cm long, and then add 20 mL of soy sauce and lightly mix starch powder on the surface of the pork. It was buried and filled into green onions cut into 3 to 5 cm lengths (FIG. 1), and the fried dough prepared in step (4) was coated.
(6) 상기 (5)단계의 튀김반죽을 입힌 돼지고기를 140℃에서 2~5분 동안 튀긴 후 180℃에서 1~5분 동안 튀겨주었다.(6) The pork coated with the fried dough of step (5) was fried at 140° C. for 2 to 5 minutes, and then fried at 180° C. for 1 to 5 minutes.
(7) 상기 (2)단계의 제조한 느릅나무 껍질 분말 5 g에 조청 30 g, 간장 30 mL, 식초 20 mL, 양파 40 g, 당근 30 g, 오이 20 g, 목이버섯 40 g, 완두콩 10 g, 옥수수 10 g, 파인애플 10 g 및 홍시 20 g을 혼합한 후 80~100℃에서 5분 동안 가열하여 소스를 제조하였다.(7) To 5 g of the elm bark powder prepared in step (2) above, 30 g of jocheong, 30 ml of soy sauce, 20 ml of vinegar, 40 g of onions, 30 g of carrots, 20 g of cucumbers, 40 g of wood ear mushrooms, 10 g of peas , 10 g of corn, 10 g of pineapple and 20 g of hongsi were mixed and then heated at 80-100° C. for 5 minutes to prepare a sauce.
(8) 상기 (6)단계의 튀긴 탕수육에 상기 (7)단계의 제조한 소스를 얹어주었다.
(8) The sauce prepared in step (7) was put on the fried sweet and sour pork in step (6).
제조예Manufacturing example 2. 파 탕수육 제조 2. Manufacture of green onion sweet and sour pork
상기 제조예 1의 방법으로 파 탕수육을 제조하되, (5)단계에서 간장을 넣어 버무려 준 돼지고기 표면을 라이스 페이퍼로 감싸는 구성을 추가하여 파 탕수육을 제조하였다.
Patangsuyuk was prepared by the method of Preparation Example 1, but by adding the composition of wrapping the surface of pork tossed with soy sauce in step (5) with rice paper, patangsuyuk was prepared.
비교예Comparative example 1. 탕수육 제조 1. Manufacture of sweet and sour pork
상기 제조예 1의 방법으로 파 탕수육을 제조하되, 상기 (5)단계에서 돼지고기를 라이퍼 페이퍼에 감싸고, 3~5 cm 길이로 자른 대파 속에 충진하는 구성을 생략하여, 탕수육을 제조하였다.
In the method of Preparation Example 1, the onion-tang and sour pork was prepared, but in step (5), the pork was wrapped in a ripper paper, and the configuration of filling in the green onion cut into lengths of 3 to 5 cm was omitted, thereby preparing the Tang-suyuk.
비교예Comparative example 2. 파 탕수육 제조 2. Manufacture of green onion sweet and sour pork
(1) 느릅나무 껍질 50 g에 물 2 L를 첨가한 후 80℃에서 3시간 동안 추출한 후 여과하여 느릅나무 추출액을 제조하였다.(1) After adding 2 L of water to 50 g of elm bark, extraction was performed at 80° C. for 3 hours and then filtered to prepare an elm tree extract.
(2) 느릅나무 껍질을 자연건조 또는 30~80℃에서 10~24시간 동안 건조한 후 분쇄하여 느릅나무 분말을 제조하였다.(2) Elm bark was naturally dried or dried at 30 to 80°C for 10 to 24 hours and then pulverized to prepare elm tree powder.
(3) 돼지고기 등심 600 g에 상기 (1)단계의 제조한 느릅나무 추출액 1.5 L와 소금 20 g, 후추 5 g, 월계수 잎 10장, 레몬글라스 10 g을 첨가한 후 20℃에서 2시간 동안 숙성시킨 후 꺼내어 채반에 30~60분 동안 방치하여 돼지고기를 염지시켰다.(3) To 600 g of pork fillet, 1.5 L of elm tree extract prepared in step (1) above, 20 g of salt, 5 g of pepper, 10 leaves of bay leaves, and 10 g of lemon glass were added, and then at 20°C for 2 hours. After ripening, take out and leave for 30 to 60 minutes on a tray to cure the pork.
(4) 고구마 전분 500 g, 감자 전분 500 g 및 밀가루 250 g과 상기 (1)단계의 제조한 느릅나무 추출액 5 L를 첨가하여 혼합한 혼합물을 15℃에서 10시간 동안 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물 1000 g과 계란 500 g을 혼합하여 튀김반죽을 제조하였다.(4) 500 g of sweet potato starch, 500 g of potato starch, and 250 g of flour, and a mixture of 5 L of elm extract prepared in step (1) above were added to prepare a supernatant from the aging solution aged at 15°C for 10 hours. The precipitated starch precipitate was separated, and 1000 g of the separated starch precipitate and 500 g of eggs were mixed to prepare a fried dough.
(5) 상기 (3)단계의 염지시킨 돼지고기를 가로 3~15 mm, 세로 3~15 mm, 길이 3~5 cm 크기로 자른 후 간장 20 mL를 넣어 버무려 준 돼지고기 표면에 전분가루를 살짝 묻히고, 3~5 cm 길이로 자른 대파(도 1) 속에 충진하고 상기 (4)단계의 제조한 튀김반죽을 입혀주었다.(5) Cut the cured pork from step (3) into 3 to 15 mm wide, 3 to 15 mm long, and 3 to 5 cm long, and then add 20 mL of soy sauce and lightly mix starch powder on the surface of the pork. It was buried and filled into green onions cut into 3 to 5 cm lengths (FIG. 1), and the fried dough prepared in step (4) was coated.
(6) 상기 (5)단계의 튀김반죽을 입힌 돼지고기를 160℃에서 2~5분 동안 튀긴 후 180℃에서 1~5분 동안 튀겨주었다.(6) The pork covered with the fried dough in step (5) was fried at 160° C. for 2 to 5 minutes, and then fried at 180° C. for 1 to 5 minutes.
(7) 상기 (2)단계의 제조한 느릅나무 껍질 분말 5 g에 조청 30 g, 간장 30 mL, 식초 20 mL, 양파 40 g, 당근 30 g, 오이 20 g, 목이버섯 40 g, 완두콩 10 g, 옥수수 10 g, 파인애플 10 g 및 홍시 20 g을 혼합한 후 80~100℃에서 10분 동안 가열하여 소스를 제조하였다.(7) To 5 g of the elm bark powder prepared in step (2) above, 30 g of jocheong, 30 ml of soy sauce, 20 ml of vinegar, 40 g of onions, 30 g of carrots, 20 g of cucumbers, 40 g of wood ear mushrooms, 10 g of peas , 10 g of corn, 10 g of pineapple and 20 g of hongsi were mixed and then heated at 80-100° C. for 10 minutes to prepare a sauce.
(8) 상기 (6)단계의 튀긴 탕수육에 상기 (7)단계의 제조한 소스를 얹어주었다.
(8) The sauce prepared in step (7) was put on the fried sweet and sour pork in step (6).
실시예Example 1. 제조조건에 따른 파 탕수육의 관능검사 1. Sensory test of patang and sour pork according to manufacturing conditions
제조예 1의 방법으로 제조된 파 탕수육과 비교예 1 및 2의 방법으로 제조된 탕수육을 가지고 관능검사를 실시하였다. 관능검사는 성인 남녀 30명을 대상으로 실시하였으며, 향, 식감, 맛 및 전반적인 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.A sensory test was conducted with the patang and sour pork prepared by the method of Preparation Example 1 and the sweet and sour pork prepared by the method of Comparative Examples 1 and 2. The sensory test was conducted on 30 adult males and females, and the aroma, texture, taste, and overall acceptability were classified, and 1 point was very bad, 2 points were bad, 3 points were normal, 4 points were good, 5 points were very good. Symbolic scaling was used.
제조조건에 따른 파 탕수육의 관능검사Sensory test of green onion soup according to manufacturing conditions
구분division incense 식감Texture flavor 전반적인 기호도Overall acceptability
제조예 1Manufacturing Example 1 4.64.6 4.44.4 4.44.4 4.54.5
비교예 1Comparative Example 1 4.34.3 3.73.7 3.93.9 3.93.9
비교예 2Comparative Example 2 4.24.2 4.24.2 4.14.1 4.24.2
그 결과, 제조예 1의 파 탕수육이 비교예 1 및 2의 탕수육에 비해 모든 항목에서 높은 점수를 나타내었다. 따라서, 자른 대파 속에 고기를 충진함으로써, 고기의 맛과 대파의 풍미가 조화를 이루고, 본 발명의 제조예 1의 특정 제조조건으로 파 탕수육을 제조하는 것이 가장 바람직한 제조조건이라는 것을 확인할 수 있었다.
As a result, the sweet and sour pork of Preparation Example 1 showed a higher score in all items than the sweet and sour pork of Comparative Examples 1 and 2. Accordingly, it was confirmed that by filling the cut leek with meat, the taste of the meat and the flavor of the leek were in harmony, and that it was the most preferable production condition to prepare the green onion-tang and sour pork under the specific production conditions of Preparation Example 1 of the present invention.
실시예Example 2. 2. 염지salt pond 재료 및 튀김반죽 배합비에 따른 파 탕수육의 관능검사 Sensory evaluation of patang and sour pork according to the mixing ratio of ingredients and fried dough
제조예 1의 방법으로 제조된 파 탕수육, 제조예 1의 방법으로 파 탕수육을 제조하되, (3)단계의 염지 재료와 (4)단계의 튀김 반죽 재료 및 배합비를 하기 표 2와 같이 배합하여 제조한 파 탕수육(비교예 3 및 4)를 가지고 실시예 1의 방법과 동일한 방법으로 관능검사를 실시하였다.Patangsuyuk prepared by the method of Preparation Example 1, but preparing Patangsuyuk by the method of Preparation Example 1, prepared by mixing the curing material of step (3) and the ingredients and mixing ratio of the fried dough of step (4) as shown in Table 2 below. A sensory test was carried out in the same manner as in Example 1 with one onion sweet and sour pork (Comparative Examples 3 and 4).
염지 재료 및 튀김반죽 배합비Mixing ratio of cured ingredients and fried dough
종류Kinds 제조예 1Manufacturing Example 1 비교예 3Comparative Example 3 비교예 4Comparative Example 4
염지 재료Curing material 느릅나무 추출액Elm extract 1.5 L1.5 L 1.5 L1.5 L 1.5 L1.5 L
소금Salt 20 g20 g 20 g20 g 12 g12 g
후추pepper 5 g5 g 5 g5 g 8 g8 g
월계수 잎Laurel leaves 10장Chapter 10 10장Chapter 10 10장Chapter 10
레몬글라스Lemon Glass 10 g10 g -- 15 g15 g
튀김 반죽Fried dough 고구마 전분Sweet potato starch 500 g500 g 500 g500 g 800 g800 g
감자 전분 Potato starch 500 g500 g 500 g500 g 300 g300 g
밀가루flour 250 g250 g 250 g250 g 150 g150 g
느릅나무 추출액Elm extract 5 L5 L -- 5 L5 L
water -- 5 L5 L --
그 결과, 제조예 1의 파 탕수육이 비교예 3 및 4의 파 탕수육에 비해 향, 식감 및 맛에 대한 기호도에서 더 높은 점수를 나타내었고, 전반적인 기호도도 더 높은 선호도를 나타내어, 제조예 1의 염지 재료와 튀김 반죽 재료 및 배합비로 파 탕수육을 제조하는 것이 퍽퍽하지 않고 부드러운 고기 식감과 바삭한 튀김 식감이 잘 어우러지면서 풍미가 우수하여 더 선호한다는 것을 확인할 수 있었다.As a result, the patangsuyuk of Preparation Example 1 showed a higher score in preference for aroma, texture, and taste compared to the patangsuyuk of Comparative Examples 3 and 4, and the overall preference also showed a higher preference. It could be confirmed that making patangsuyuk with ingredients, dough, and mixing ratio is preferred because it is not dry, and the soft meat texture and crispy fried texture are well harmonized, and the flavor is excellent.
염지 재료 및 튀김반죽 배합비에 따른 파 탕수육의 관능검사Sensory evaluation of green onion and sour pork according to the mixing ratio of cured ingredients and fried dough
구분division incense 식감Texture flavor 전반적인 기호도Overall acceptability
제조예 1Manufacturing Example 1 4.64.6 4.44.4 4.44.4 4.54.5
비교예 3Comparative Example 3 4.04.0 3.83.8 3.73.7 3.83.8
비교예 4Comparative Example 4 4.24.2 4.04.0 4.04.0 4.14.1
실시예Example 3. 소스 배합비에 따른 파 탕수육의 관능검사 3. Sensory test of patang and sour pork according to the mixing ratio of sauce
제조예 1의 방법으로 제조된 파 탕수육, 제조예 1의 방법으로 파 탕수육을 제조하되, (7)단계의 소스 재료 종류 및 배합비를 달리하여 제조한 파 탕수육(비교예 5 및 6)을 가지고 실시예 1의 방법과 동일한 방법으로 관능검사를 실시하였다.The patangsuyuk prepared by the method of Preparation Example 1 and the patangsuyuk prepared by the method of Preparation Example 1, but with the patangsuyuk (Comparative Examples 5 and 6) prepared by different types and mixing ratios of the source material in step (7). A sensory test was performed in the same manner as in Example 1.
소스 배합비Sauce mixing ratio
재료 종류Material type 제조예 1Manufacturing Example 1 비교예 5Comparative Example 5 비교예 6Comparative Example 6
조청Jocheong 30 g30 g -- 20 g20 g
간장Soy sauce 30 mL30 mL 30 mL30 mL 40 mL40 mL
식초vinegar 20 mL20 mL 20 mL20 mL 13 mL13 mL
양파onion 40 g40 g 40 g40 g 30 g30 g
당근carrot 30 g30 g 30 g30 g 40 g40 g
오이cucumber 20 g20 g 20 g20 g 15 g15 g
목이버섯Tree ear mushroom 40 g40 g 40 g40 g 50 g50 g
완두콩pea 10 g10 g 10 g10 g 5 g5 g
옥수수corn 10 g10 g 10 g10 g 15 g15 g
파인애플pineapple 10 g10 g 10 g10 g 5 g5 g
홍시Hongsi 20 g20 g -- 30 g30 g
설탕Sugar -- 50 g50 g --
느릅나무 껍질 분말Elm bark powder 5 g5 g 5 g5 g 2 g2 g
그 결과, 하기 표 5에서 알 수 있는 바와 같이, 식감에 대한 기호도에서는 모든 파 탕수육에서 거의 차이를 나타내지 않았다. 그러나, 향, 맛 및 전반적인 기호도에서는 본 발명의 제조예 1의 방법으로 제조된 파 탕수육이 비교예들에 비해 높은 점수를 나타내어, 제조예 1의 재료 및 배합비로 제조된 소스를 이용하여 파 탕수육을 제조하는 것이 파 탕수육의 기호도를 더욱 향상시킬 수 있음을 확인할 수 있었다.As a result, as can be seen in Table 5 below, there was almost no difference in all patang and sour pork in the degree of preference for texture. However, in the aroma, taste, and overall preference, the patangsuyuk prepared by the method of Preparation Example 1 of the present invention showed a higher score than the comparative examples, so that the patangsuyuk was prepared using the sauce prepared with the ingredients and mixing ratio of Preparation Example It was confirmed that manufacturing can further improve the preference of patangsuyuk.
소스 배합비에 따른 파 탕수육의 관능검사Sensory test of patang and sour pork according to the mixing ratio of sauce
구분division incense 식감Texture flavor 전반적인 기호도Overall acceptability
제조예 1Manufacturing Example 1 4.64.6 4.44.4 4.44.4 4.54.5
비교예 5Comparative Example 5 4.14.1 4.34.3 3.93.9 4.04.0
비교예 6Comparative Example 6 4.34.3 4.34.3 4.14.1 4.14.1

Claims (5)

  1. (1) 느릅나무 껍질에 물을 첨가한 후 추출하고 여과하여 느릅나무 추출액을 제조하는 단계;
    (2) 고기 550~650 g에 상기 (1)단계의 제조한 느릅나무 추출액 1.3~1.7 L와 소금 18~22 g, 후추 4~6 g, 레몬글라스 8~12 g 및 월계수 잎을 첨가하여 숙성시킨 후 꺼내는 단계;
    (3) 고구마 전분 400~600 g, 감자 전분 400~600 g 및 밀가루 200~300 g과 상기 (1)단계의 제조한 느릅나무 추출액 4~6 L를 첨가하여 혼합한 혼합물을 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물 800~1200 g과 계란 400~600 g을 혼합하여 튀김반죽을 제조하는 단계;
    (4) 상기 (2)단계의 꺼낸 고기에 간장 18~22 mL를 넣어 버무려준 고기 표면에 전분가루를 묻히고, 자른 대파 속에 상기 전분가루를 묻힌 고기를 충진하고 상기 (3)단계의 제조한 튀김반죽을 입히는 단계;
    (5) 상기 (4)단계의 튀김반죽을 입힌 고기를 튀기는 단계;
    (6) 조청 27~33 g, 간장 27~33 mL, 식초 18~22 mL, 양파 36~44 g, 당근 27~33 g, 오이 18~22 g, 목이버섯 36~44 g, 완두콩 8~12 g, 옥수수 8~12 g, 파인애플 8~12 g, 홍시 18~22 g 및 느릅나무 껍질 분말 4~6 g을 혼합한 후 가열하여 소스를 제조하는 단계; 및
    (7) 상기 (5)단계의 튀긴 탕수육에 상기 (6)단계의 제조한 소스를 얹는 단계를 포함하여 제조하는 것을 특징으로 하는 파 탕수육의 제조방법.
    (1) adding water to the elm bark, extracting and filtering to prepare an elm tree extract;
    (2) To 550 to 650 g of meat, add 1.3 to 1.7 L of elm tree extract prepared in step (1), 18 to 22 g of salt, 4 to 6 g of pepper, 8 to 12 g of lemon glass, and aging bay leaves. Step of taking out after making;
    (3) 400-600 g of sweet potato starch, 400-600 g of potato starch, 200-300 g of flour, and 4-6 L of elm extract prepared in step (1) are added to the mixture. Separating the precipitated starch precipitate excluding the supernatant, and mixing 800 to 1200 g of the separated starch precipitate and 400 to 600 g of eggs to prepare a fried dough;
    (4) Add 18-22 mL of soy sauce to the meat taken out in step (2), put starch powder on the surface of the tossed meat, fill the meat with the starch powder in the cut green onions, and fry the prepared in step (3) above. Applying the dough;
    (5) frying the meat coated with the fried dough of step (4);
    (6) Jocheong 27-33 g, Soy Sauce 27-33 mL, Vinegar 18-22 mL, Onion 36-44 g, Carrot 27-33 g, Cucumber 18-22 g, Wood ear mushrooms 36-44 g, Peas 8-12 g, 8-12 g of corn, 8-12 g of pineapple, 18-22 g of hongsi and 4-6 g of elm bark powder, followed by heating to prepare a sauce; And
    (7) The method of manufacturing a green onion soup, characterized in that it comprises the step of placing the sauce prepared in the step (6) on the fried sweet and sour pork of the step (5).
  2. 제1항에 있어서, 상기 (4)단계의 간장을 넣어 버무려준 고기 표면을 라이스 페이퍼로 감싸는 구성을 추가로 포함하는 것을 특징으로 하는 파 탕수육의 제조방법.The method of claim 1, further comprising wrapping the surface of the meat tossed with soy sauce in step (4) with rice paper.
  3. 삭제delete
  4. 제1항에 있어서,
    (1) 느릅나무 껍질 45~55 g에 물 1.8~2.2 L를 첨가한 후 90~100℃에서 50~70분 동안 추출하고 여과하여 느릅나무 추출액을 제조하는 단계;
    (2) 고기 550~650 g에 상기 (1)단계의 제조한 느릅나무 추출액 1.3~1.7 L와 소금 18~22 g, 후추 4~6 g, 레몬글라스 8~12 g 및 월계수 잎을 첨가한 후 5~10℃에서 5~10시간 동안 숙성시킨 후 꺼내는 단계;
    (3) 고구마 전분 400~600 g, 감자 전분 400~600 g 및 밀가루 200~300 g과 상기 (1)단계의 제조한 느릅나무 추출액 4~6 L를 첨가하여 혼합한 혼합물을 1~10℃에서 20~28시간 동안 숙성시킨 숙성액으로부터 상등액을 제외한 침전된 전분 침전물을 분리하고, 상기 분리한 전분 침전물 800~1200 g과 계란 400~600 g을 혼합하여 튀김반죽을 제조하는 단계;
    (4) 상기 (2)단계의 꺼낸 고기에 간장 18~22 mL를 넣어 버무려준 고기 표면에 전분가루를 묻히고, 자른 대파 속에 상기 전분가루를 묻힌 고기를 충진하고 상기 (3)단계의 제조한 튀김반죽을 입히는 단계;
    (5) 상기 (4)단계의 튀김반죽을 입힌 고기를 130~150℃에서 2~5분 동안 1차 튀긴 후 170~190℃에서 1~5분 동안 2차 튀기는 단계;
    (6) 조청 27~33 g, 간장 27~33 mL, 식초 18~22 mL, 양파 36~44 g, 당근 27~33 g, 오이 18~22 g, 목이버섯 36~44 g, 완두콩 8~12 g, 옥수수 8~12 g, 파인애플 8~12 g, 홍시 18~22 g 및 느릅나무 껍질 분말 4~6 g을 혼합한 후 80~100℃에서 4~6분 동안 가열하여 소스를 제조하는 단계; 및
    (7) 상기 (5)단계의 2차 튀긴 탕수육에 상기 (6)단계의 제조한 소스를 얹는 단계를 포함하여 제조하는 것을 특징으로 하는 파 탕수육의 제조방법.
    The method of claim 1,
    (1) adding 1.8-2.2 L of water to 45-55 g of elm bark, extracting at 90-100° C. for 50-70 minutes, and filtering to prepare an elm tree extract;
    (2) To 550 to 650 g of meat, 1.3 to 1.7 L of elm extract prepared in step (1), 18 to 22 g of salt, 4 to 6 g of pepper, 8 to 12 g of lemon glass, and bay leaves were added. Aging for 5 to 10 hours at 5 to 10°C and then taking out;
    (3) 400-600 g of sweet potato starch, 400-600 g of potato starch, 200-300 g of flour, and 4-6 L of elm extract prepared in step (1) were added to the mixture at 1-10°C. Separating the precipitated starch precipitate excluding the supernatant from the aging liquid aged for 20 to 28 hours, and mixing 800 to 1200 g of the separated starch precipitate and 400 to 600 g of eggs to prepare a fried dough;
    (4) Add 18-22 mL of soy sauce to the meat taken out in step (2), put starch powder on the surface of the tossed meat, fill the meat with the starch powder in the cut green onions, and fry the prepared in step (3) above. Applying the dough;
    (5) the step of first frying the meat coated with the fried dough of step (4) at 130 to 150°C for 2 to 5 minutes, and then frying for 1 to 5 minutes at 170 to 190°C;
    (6) Jocheong 27-33 g, Soy Sauce 27-33 mL, Vinegar 18-22 mL, Onion 36-44 g, Carrot 27-33 g, Cucumber 18-22 g, Wood ear mushrooms 36-44 g, Peas 8-12 g, 8-12 g of corn, 8-12 g of pineapple, 18-22 g of hongsi and 4-6 g of elm bark powder are mixed and then heated at 80-100° C. for 4-6 minutes to prepare a sauce; And
    (7) A method for producing green onions, characterized in that it comprises placing the sauce prepared in step (6) on the second fried sweet and sour pork in step (5).
  5. 제1항, 제2항, 제4항 중 어느 한 항의 방법으로 제조된 파 탕수육. Patang and sour pork prepared by the method of any one of claims 1, 2, and 4.
KR1020190073851A 2019-06-21 2019-06-21 Method for producing green onion Tangsuyuk using Ulmus davidiana KR102255565B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190073851A KR102255565B1 (en) 2019-06-21 2019-06-21 Method for producing green onion Tangsuyuk using Ulmus davidiana

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190073851A KR102255565B1 (en) 2019-06-21 2019-06-21 Method for producing green onion Tangsuyuk using Ulmus davidiana

Publications (2)

Publication Number Publication Date
KR20200145933A KR20200145933A (en) 2020-12-31
KR102255565B1 true KR102255565B1 (en) 2021-05-24

Family

ID=74087671

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190073851A KR102255565B1 (en) 2019-06-21 2019-06-21 Method for producing green onion Tangsuyuk using Ulmus davidiana

Country Status (1)

Country Link
KR (1) KR102255565B1 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101466490B1 (en) * 2013-06-14 2014-12-02 센진싱 Method for manufacturing healthful sweet and sour fried meat with excellent flavor

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101732960B1 (en) * 2015-05-29 2017-05-08 남부대학교산학협력단 Functional seasoning composition and method for preparing thereof
KR20160144255A (en) * 2015-06-08 2016-12-16 농업회사법인 주식회사 농연 Manufacturing method of potato hunk Sweet and Sour Meat

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101466490B1 (en) * 2013-06-14 2014-12-02 센진싱 Method for manufacturing healthful sweet and sour fried meat with excellent flavor

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
대파 속에 고기를 넣어서 튀긴 고기 말이 튀김, 네이버 블로그, [online] 2016.1.11. 공개 <URL: https://blog.naver.com/55am57zpkn/220594069703>*

Also Published As

Publication number Publication date
KR20200145933A (en) 2020-12-31

Similar Documents

Publication Publication Date Title
KR101497382B1 (en) Freeze-Thaw Dried Walleye Pollack Gangjeong, and Method for Manufacturing The Same
CN103750275A (en) Peanut meal chilli sauce and preparation method thereof
KR20160026798A (en) A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same
KR101589173B1 (en) Method for producing blue crab preserved in soy sauce using Lonicera Japonica and blue crab preserved in soy sauce using Lonicera Japonica produced by the same method
KR101858627B1 (en) Method for Manufacturing boneless Pollack Gangjeong
KR101923863B1 (en) Method for manufacturing roasted boiled chicken having rich meat juice and roasted boiled chicken manufactured by the same
KR100830693B1 (en) Manufacturing method for deoduk-kochujang pickle using red pepper sauce &amp; codonopsis lanceolata
KR101750216B1 (en) A seasoning meat for a soy sauce bulgogi and the making method thereof
KR101706724B1 (en) manufacturing method of broth sauce and cooking method sundae soup using the same
KR101121738B1 (en) A method of preparing kimchi
KR101914440B1 (en) The method of a mudfish of jjambbong
KR102255565B1 (en) Method for producing green onion Tangsuyuk using Ulmus davidiana
KR101730795B1 (en) Method for producing sweet and sour chickens using lvy tree and the sweet and sour chickens
KR101973386B1 (en) Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same
KR20140089292A (en) Health food composition comprising balsam pear extract as main ingredients and method thereof
KR101590503B1 (en) Method for preparing dried conger eel and dried conger eel prepared by the method
KR101754320B1 (en) A process for the preparation of Deep-fried Glass Noodles in Seaweed of potato and the Deep-fried Glass Noodles in Seaweed of potato prepared therefrom
KR101506938B1 (en) Producing method of pork cultet type soybean processed foods using dried fruits
KR102006548B1 (en) Method for preparing bean sprouts japchae
KR20170051684A (en) Manufacturing method of Dolsan mustard Kimchi containing Saposhnikovia divaricata Schiskin and mustard Kimchi thereof
KR102141507B1 (en) Manufacturing method of mara-jerky
KR102319788B1 (en) Multifunctional papaer with chicken breast and manufacturing method of the same
KR101923216B1 (en) Manufacturing method for poulet roti
KR20160007784A (en) Croquette including codonopis lanceolata and manufacturing method thereof
KR102197398B1 (en) Manufacturing Method of Chicken cuisine

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant