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

Abstract

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

Method for producing green onion Tangsuyuk using elm tree {Method for producing green onion Tangsuyuk using Ulmus davidiana}

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

In addition, the present invention provides a patang and sour pork prepared by the above method.

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.

1 shows a view of cut leeks used in the manufacture of sweet and sour pork.

In order to achieve the object of the present invention, the present invention

(1) adding water to the 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) 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).

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.

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.

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.

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.

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.

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.

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.

In 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.

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.

The manufacturing method of the patang and sour pork of the present invention, more specifically

(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) 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 the meat 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) 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),

More specifically

(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) 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) 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) 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) 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) 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) 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).

The present invention also provides a patang and sour pork prepared by the above method.

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.

Manufacturing example 1. Manufacture of green onion sweet and sour pork

(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) 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) 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) 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) 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) 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) 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) The sauce prepared in step (7) was put on the fried sweet and sour pork in step (6).

Manufacturing example 2. Manufacture of green onion sweet and sour pork

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.

Comparative example 1. Manufacture of sweet and sour pork

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.

Comparative example 2. Manufacture of green onion sweet and sour pork

(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) 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) 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) 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) 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) 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) 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) The sauce prepared in step (7) was put on the fried sweet and sour pork in step (6).

Example 1. Sensory test of patang and sour pork according to manufacturing conditions

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.

Sensory test of green onion soup according to manufacturing conditions division incense Texture flavor Overall acceptability Manufacturing Example 1 4.6 4.4 4.4 4.5 Comparative Example 1 4.3 3.7 3.9 3.9 Comparative Example 2 4.2 4.2 4.1 4.2

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.

Example 2. salt pond Sensory evaluation of patang and sour pork according to the mixing ratio of ingredients and fried dough

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).

Mixing ratio of cured ingredients and fried dough Kinds Manufacturing Example 1 Comparative Example 3 Comparative Example 4 Curing material Elm extract 1.5 L 1.5 L 1.5 L Salt 20 g 20 g 12 g pepper 5 g 5 g 8 g Laurel leaves Chapter 10 Chapter 10 Chapter 10 Lemon Glass 10 g - 15 g Fried dough Sweet potato starch 500 g 500 g 800 g Potato starch 500 g 500 g 300 g flour 250 g 250 g 150 g Elm extract 5 L - 5 L water - 5 L -

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.

Sensory evaluation of green onion and sour pork according to the mixing ratio of cured ingredients and fried dough division incense Texture flavor Overall acceptability Manufacturing Example 1 4.6 4.4 4.4 4.5 Comparative Example 3 4.0 3.8 3.7 3.8 Comparative Example 4 4.2 4.0 4.0 4.1

Example 3. Sensory test of patang and sour pork according to the mixing ratio of sauce

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.

Sauce mixing ratio Material type Manufacturing Example 1 Comparative Example 5 Comparative Example 6 Jocheong 30 g - 20 g Soy sauce 30 mL 30 mL 40 mL vinegar 20 mL 20 mL 13 mL onion 40 g 40 g 30 g carrot 30 g 30 g 40 g cucumber 20 g 20 g 15 g Tree ear mushroom 40 g 40 g 50 g pea 10 g 10 g 5 g corn 10 g 10 g 15 g pineapple 10 g 10 g 5 g Hongsi 20 g - 30 g Sugar - 50 g - Elm bark powder 5 g 5 g 2 g

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.

Sensory test of patang and sour pork according to the mixing ratio of sauce division incense Texture flavor Overall acceptability Manufacturing Example 1 4.6 4.4 4.4 4.5 Comparative Example 5 4.1 4.3 3.9 4.0 Comparative Example 6 4.3 4.3 4.1 4.1

Claims (5)

(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). The method of claim 1, further comprising wrapping the surface of the meat tossed with soy sauce in step (4) with rice paper. delete 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). Patang and sour pork prepared by the method of any one of claims 1, 2, and 4.

Images