KR102303932B1 - Manufacturing method of broth using lamb bone and lamb bone broth manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing lamb soup using lamb bone broth, and lamb soup prepared by the same. The method for preparing lamb soup using lamb bone broth comprises the steps of: preparing lamb bone broth; preparing meat slices including lamb meat; and adding the prepared meat slices into the lamb bone broth, and heating the lamb bone broth to complete the preparation of lamb soup. The lamb bone broth is prepared by mixing lamb bones with a raw solution for meat smell removal and heating the mixture thereof. The meat slices including lamb meat is prepared by mixing lamb meat with the raw solution for meat smell removal and heating the mixture thereof. The raw solution for meat smell removal is prepared by putting ingredients for meat smell removal into a mesh net, introducing the mesh net into a container together with water, heating the water, and removing the mesh net in which the ingredients for meat smell removal are contained. The ingredients for meat smell removal includes: 100 parts by weight of white beans; 1-20 parts by weight of rice straw; 1-20 parts by weight of laurel leaves; 40-70 parts by weight of a whole bulb of garlic; and 10-40 parts by weight of whole peppers. Accordingly, the lamb bones and meat can be utilized, and a unique meat smell of lamb meat is removed, the unique taste and texture of lamb meat are improved so as to improve preferences of consumers. Therefore, the lamb soup can be easily consumed by men and women of all ages.

Description

The manufacturing method of yanggomtang using lamb bone broth and yanggomtang manufactured therefrom

The present invention utilizes sheep's bones and lamb, removes the peculiar smell of lamb, improves the inherent taste and meat quality of lamb, and improves consumer preference. It relates to a method for producing yanggomtang using lamb bone broth and to yanggomtang prepared therefrom.

Along with the improvement of national income, the Korean diet is also changing from grains to livestock products, and the consumption of meat and meat products continues to increase. Koreans' meat consumption propensity is mainly concentrated on beef, pork, and chicken, and consumption is known to be in order of pork, beef, and chicken. However, as concerns about meat such as mad cow disease, swine cholera, and bird flu increase, consumers are increasingly interested in safe and new meats such as lamb, goat, and ostrich meat as alternatives.

In particular, lamb is a high-quality food rich in various nutrients, including protein, and is lighter than beef and dark red than pork. Unlike beef, lamb has a unique smell, has a relatively tough meat quality, and is difficult to digest after ingestion. Accordingly, despite the unique taste and excellent nutritional functionality, consumers are limited and it has not been widely disseminated. In other words, lamb is a specialty menu that is not easy to cook in the domestic market, and has been recognized as meat with a sense of distance to domestic consumers.

However, recently, as interest in lamb meat's preference and nutritional functionality is increasing, technology development for various cooking methods using lamb is required.

On the other hand, gomtang is usually made by boiling some of the by-products such as beef ribs, beef bones, intestines, brisket, and beef sheep as main ingredients for a long time, extracting the broth, and then adding radish, green onion, garlic, vegetables and seasoning spices. It is cooking. So far, various types of gomtang are known, such as beef head gomtang, beef bone gomtang, tail gomtang, crucible gomtang, galbitang soup, and seolleongtang depending on the raw material and cooking method. In addition, it is reported that gomtang is basically high in calories, and contains minerals and fatty acids and protein, which helps to restore energy when consumed. Gomtang, rich in flavor and nutrition, has been in the spotlight as a traditional food for pregnant women, lactating women, and weak people to beat the heat in summer and warm the body in cold winter.

In this type of gomtang, conventionally, high-quality beef bones are cleaned to remove fat, blood, and foreign substances, and then the beef bones are put in a certain amount of water, heated and brewed, but the blood and fat are removed, and water is added. Then, it is heated again to prepare the broth.

However, Gomtang made by the existing manufacturing method often shows bad odors such as miscellaneous odors that are not removed properly, so children are reluctant to consume it despite being a nutritious and healthy food. There were many cases where the taste could not be realized properly.

Accordingly, Korean Patent Registration Nos. 10-1308067, 10-1610205, 10-2082878, etc. utilize beef or pig bones to provide rich nutritional components and to remove unique odors to improve consumer preference wanted to However, there are still few studies on techniques for manufacturing yanggomtang using sheep's bones and mutton or improving the preference for it.

Therefore, by using lamb bones and lamb with increased interest in palatability and pharmacological functions in recent years, and by developing lamb soup that improves the unique taste and quality of lamb while removing the peculiar smell of lamb, this kind of lamb soup has become popular. Efforts are needed to establish it as a one-meal meal.

Republic of Korea Patent No. 10-1308067 Republic of Korea Patent Registration No. 10-1610205 Republic of Korea Patent Registration No. 10-2082878

The present invention has been devised to solve the above problems, and an embodiment of the present invention utilizes sheep bones and lamb, removes the peculiar smell of lamb, and improves the inherent taste and meat quality of lamb. An object of the present invention is to provide a method for preparing yanggomtang using broth.

In addition, another embodiment of the present invention is to provide a method for producing yanggomtang using the lamb bone broth and yanggomtang prepared therefrom.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

One embodiment of the present invention comprises the steps of preparing lamb bone broth, preparing broth containing lamb, and adding the prepared broth to the prepared lamb bone broth and heating it to complete the lamb soup. As a method for producing yanggomtang using broth,

The lamb bone broth is prepared by mixing and heating sheep's bones with a stock solution for removing japnae, and the broth including the lamb is prepared by mixing and heating lamb meat with a stock solution for removing japnae;

The undiluted solution for removing odors includes 100 parts by weight of white rice, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper. It provides a method for producing yanggomtang using lamb bone broth, which is produced by removing the net containing the material for removing odor after input and heating in a container together with the mutton soup.

The lamb bone broth is prepared using neck bones and ethmoid bones of sheep; The beef broth including the lamb may be prepared using lamb shoulder and veal ribs.

The sheep bones and lamb are fixed by wrapping the sheep bones and lamb with rice straw, and then stored at a temperature of 0 to 5° C. for 2 to 5 hours; and immersing the bones and lamb wrapped in the rice straw in an aging solution mixed with a stock solution and alcohol in a weight ratio of 3 to 10: 1 for removing miscellaneous ingredients, and aging at a temperature of 0 to 5 ° C. for 2 to 24 hours. It may be prepared in a way that includes.

The method for producing yanggomtang using the lamb bone broth further includes the step of mixing the tamarind for yanggomtang after the step of completing the yanggomtang;

The method for preparing the yanggomtang includes mixing 1 part by weight of edible oil and 30 to 90 parts by weight of ground garlic, and then roasting to prepare garlic oil; After adding 50 to 150 parts by weight of green onion, 100 to 500 parts by weight of liver onion, and 1 to 10 parts by weight of the undiluted solution for removing odor to the prepared garlic oil, 5 to 20 parts by weight of dashi and 5 to 20 parts by weight of Miwon. , boiling until it becomes 70 to 80% by volume of the initial volume to prepare raw materials; and adding 1 to 10 parts by weight of black pepper before the raw material for the tea making machine cools down to complete the tea making machine for yanggomtang.

In addition, another embodiment of the present invention provides a yanggomtang prepared by the method for preparing yanggomtang using the lamb bone broth.

According to the method for producing yanggom-tang using lamb bone broth and the yanggom-tang prepared therefrom according to an embodiment of the present invention, it is possible to provide a nutritious and healthy yanggom-tang using sheep bones and mutton. there is In particular, there is an effect of effectively removing the peculiar smell of lamb and improving the inherent taste and quality of lamb. As a result, it is easily digested, provides a deeper taste, and greatly improves consumer preference, so that anyone, regardless of age or gender, can enjoy Yanggomtang simply and easily.

1 shows a schematic process flow diagram of a method for preparing a yanggomtang using lamb bone broth of the present invention.
Figure 2 shows a schematic process flow chart of the preparation step of the lamb bone broth of the present invention.
Figure 3 shows a schematic process flow chart of the step of preparing the beef broth containing the lamb of the present invention.

Hereinafter, embodiments of the present invention will be described in detail. However, this is provided as an example, and the present invention is not limited thereto, and the present invention is only defined by the scope of the claims to be described later.

One embodiment of the present invention comprises the steps of preparing lamb bone broth, preparing broth containing lamb, and adding the prepared broth to the prepared lamb bone broth and heating it to complete the lamb soup. As a method for producing yanggomtang using broth,

The lamb bone broth is prepared by mixing and heating sheep's bones with a stock solution for removing japnae, and the broth including the lamb is prepared by mixing and heating lamb meat with a stock solution for removing japnae;

The undiluted solution for removing odors includes 100 parts by weight of white rice, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper. It provides a method for producing yanggomtang using lamb bone broth, which is produced by removing the net containing the material for removing odor after input and heating in a container together with the mutton soup.

According to the method for producing yanggom-tang using lamb bone broth and the yanggom-tang prepared therefrom according to an embodiment of the present invention, it is possible to provide a nutritious and healthy yanggom-tang using sheep bones and mutton. there is In particular, there is an effect of effectively removing the peculiar smell of lamb and improving the inherent taste and quality of lamb. As a result, it is easily digested, provides a deeper taste, and greatly improves consumer preference, so that anyone, regardless of age or gender, can enjoy Yanggomtang simply and easily.

More specifically, the method for producing yanggomtang using lamb bone broth according to an embodiment of the present invention includes the steps of preparing lamb bone broth, preparing broth containing lamb, and preparing the prepared beef broth in the prepared lamb bone broth. and heating it to complete the yanggomtang.

Fig. 1 shows a schematic process flow chart of the method for producing yanggomtang using sheep bone broth of the present invention.

First, the lamb bone broth is prepared by mixing and heating the bone of a sheep with a stock solution for removing miscellaneous ingredients, and the broth including the lamb is preferably prepared by mixing and heating lamb meat with a stock solution for removing miscellaneous ingredients. have.

In this case, the sheep's bones may be more preferably used in a mixture of sheep's cervical and ethmoid bones in a weight ratio of 1: 1; The lamb meat may be used more preferably lamb shoulder. In addition, the pork ribs including the mutton may be mixed and used together with the mutton and veal ribs.

Thereby, there is an effect of being able to greatly improve the deep taste, soft meat quality, rich flavor and nutrition.

The undiluted solution for removing miscellaneous odors functions to decompose wastes, so that bad oils, blood, and impurities can be more effectively removed from the bones of sheep and mutton. Thereby, there is an effect of effectively removing the peculiar smell of lamb and improving the inherent taste and quality of lamb.

The undiluted solution for removing odors contains 100 parts by weight of white rice, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper. After putting in and heating the container with water, by removing the net containing the material for removing odors, it can be preferably used.

More specifically, the material for removing odors includes 100 parts by weight of white rice, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper. have.

The baektae functions to greatly improve the excellent odor removal effect, rich flavor and nutrition. Furthermore, the white tae contains a large amount of calcium, which makes bones healthy, lowers cholesterol levels in the body and strengthens blood vessels to prevent cardiovascular diseases such as stroke and heart disease, and is rich in dietary fiber, so it has an effect of improving constipation. Not only that, but it also contains lecithin and saponin, which reduces the synthesis of body fat, thereby showing the effect of dieting and improving immunity.

The white powder can preferably be used that is fired for 20 to 24 hours at 15 to 20 ℃. In addition, more preferably, the above-mentioned effect can be further improved by using the dried baektae for 20 to 24 hours at 15 to 20 ° C., after removing the moisture, and then aged at 35 to 40 ° C. for 2 to 5 days. .

Hereinafter, the content of the components constituting the material for removing miscellaneous goods is based on 100 parts by weight of the white rice.

The rice straw functions to greatly improve a very good odor removal effect, a cleaner, lighter, deeper taste, soft meat quality, and rich flavor.

The rice straw is after 20 to 50 parts by weight of lemon juice is sprayed on 100 parts by weight of rice straw, aged at a temperature of 15 ° C. to 25 ° C. for 3 hours to 5 hours, and then at a temperature of 40 ° C. to 80 ° C. for 1 hour to 5 hours. The above-mentioned effect can be further improved by using a dry one for a while.

The rice straw is preferably contained in an amount of 1 to 20 parts by weight, based on 100 parts by weight of the white rice. When the content of the rice straw is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the rice straw is too large, there is a problem that the flavor of the rice straw can harm the flavor and flavor of the Yanggomtang.

The bay leaf has a very good odor removal effect, a cleaner taste, and a function of greatly improving a rich flavor.

The bay leaf is preferably contained in an amount of 1 to 20 parts by weight, based on 100 parts by weight of the baektae. When the content of the bay leaves is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the bay leaves is too large, there is a problem that the flavor and flavor of Yanggomtang may be spoiled.

The whole garlic has a very excellent odor removal effect, a deeper and cleaner taste, and a function of greatly improving the rich flavor and nutrition. Moreover, the whole garlic contains a component called aliin, which is a kind of amino acid, so it removes the smell of lamb, enhances the taste of meat, and helps digestion. Allicin combines with vitamin B1 to become allitiamine. It has the effect of making it easier to absorb.

It is preferable that the whole garlic is contained in an amount of 40 to 70 parts by weight based on 100 parts by weight of the white powder. When the content of the whole garlic is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the whole garlic is too large, there is a problem that the flavor and flavor of Yanggomtang may be impaired.

The whole pepper has a very excellent odor removal effect and a function of greatly improving a cleaner taste.

The whole pepper is preferably contained in an amount of 10 to 40 parts by weight, based on 100 parts by weight of the white pepper. When the content of whole peppercorns is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of whole peppercorns is too large, there is a problem that the flavor and flavor of Yanggomtang may be impaired.

In addition, the undiluted solution for removing miscellaneous odors is obtained by putting the above-mentioned materials for removing odors in a net, putting them in a container together with water, heating them at 100 to 250° C. for 20 to 50 minutes, and then removing the net containing the materials for removing odors. , can be manufactured.

In this case, it is preferable that the water is added to the container in an amount of 500 to 1200 parts by volume based on 1 part by volume of the above-described material for removing odors.

Accordingly, it is possible to effectively remove the peculiar smell of lamb, and to improve the inherent taste and meat quality of lamb.

In addition, the undiluted solution for removing miscellaneous odor is used as a maturation solution of sheep bones and lamb, and it can add savory taste and umami to the finished lamb bone broth with the effect of removing blood and impurities and removing odors, and enhance the taste. In addition, it can provide the advantage of improving nutrition.

More specifically, the step of storing the bones of the sheep and the lamb for 2 to 5 hours at a temperature of 0 to 5 ℃ after fixing the bones and the lamb with rice straw; and immersing the bones and lamb wrapped in the rice straw in an aging solution mixed with a stock solution and alcohol in a weight ratio of 3 to 10: 1 for removing miscellaneous ingredients, and aging at a temperature of 0 to 5 ° C. for 2 to 24 hours. The above-mentioned effect can be further improved by using what is prepared by the method of including.

At this time, the alcohol removes the peculiar odor of sheep bones and lamb through the volatilization function, and acts to add a deeper and cleaner umami taste and rich flavor to the broth. Such alcohol is an alcohol used for the purpose of removing odors in the art, and the type is not particularly limited. For example, one selected from the group consisting of soju, wine, whiskey, vodka, fruit wine, and mixtures thereof. more can be used.

Hereinafter, the step of preparing the lamb bone broth and the step of preparing the beef broth containing lamb, among the method for producing yanggomtang using lamb bone broth according to an embodiment of the present invention will be described in more detail. This is only presented as an example of a method for preparing yanggomtang using lamb bone broth according to an embodiment of the present invention, and the present invention is not limited thereto.

First, the step of preparing the lamb bone broth includes a primary washing step of washing the neck bones and ethmoid bones of the sheep with running water; a second washing step of putting the neck bones and ethmoid bones of the sheep into a container together with water and heating them to boil them, then separating the neck bones and ethmoid bones of the sheep and washing them with cold water; 100 parts by weight of white rice, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper. After input and heating, the undiluted solution preparation step of preparing a undiluted solution for removing miscellaneous interior by removing the net containing the material for removing miscellaneous interior; and a lamb bone broth preparation step of completing the lamb bone broth by injecting and heating the neck bones and ethmoid bones of the sheep for which the secondary washing has been completed, together with the prepared undiluted solution for removal of miscellaneous odors into a container and heating them. .

A schematic process flow chart of the preparation step of the lamb bone broth of the present invention is shown in FIG. 2 .

Before performing the first washing step of washing the cervical and ethmoid bones of the sheep with running water, the neck bones and ethmoid bones of the sheep are soaked in water for 3 to 6 hours to remove blood and impurities, A first washing step of washing the neck and ethmoid bones of the sheep with running water may be performed.

In addition, by aging the neck bones and ethmoid bones of sheep that have completed the first washing step in a undiluted solution for removing odors, it is possible to add a savory taste and a savory taste to the finished lamb bone broth with the effect of removing blood and impurities and odors, It can provide the advantage of improving the nutritional value as well as the improvement of taste.

As already described above, the cervical and ethmoid bones of the sheep are wrapped and fixed with rice straw, and then stored at a temperature of 0 to 5° C. for 2 to 5 hours; and immersing the bones and lamb wrapped in the rice straw in an aging solution mixed with a stock solution and alcohol in a weight ratio of 3 to 10: 1 for removing miscellaneous ingredients, and aging at a temperature of 0 to 5 ° C. for 2 to 24 hours. The above-mentioned effect can be further improved by using what is prepared by the method of including.

After that, the neck bones and ethmoid bones of the sheep are put into a container together with water and heated to make a primary boil, and then a secondary washing step of separating the neck bones and ethmoid bones of the sheep and washing them with cold water is performed.

At this time, the water is preferably added in an amount sufficient to submerge the neck and ethmoid bones of the sheep in the container.

In addition, the prime-boiling may be performed at a temperature of 100 to 250 °C for 10 to 30 minutes.

After that, a material for removing odors, including 100 parts by weight of the white rice, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper is placed in a net and separated with water. The undiluted solution preparation step of preparing a undiluted solution for removing grime by removing the net containing the material for removing grime after putting it in a container and heating it;

Thereafter, the lamb bone broth production step of completing the lamb bone broth by putting the neck bones and ethmoid bones of the sheep, after the secondary washing has been completed, into a container together with the prepared undiluted solution for removing odors, and heating them to make the main boil; is performed.

At this time, it is preferable to mix the neck and ethmoid bones of the sheep: the undiluted solution for removing miscellaneous ingredients in a weight ratio of 1: 7 to 15 and put it in a container.

In addition, the main boiling may be performed at a temperature of 100 to 250 ℃ for 2 to 15 hours.

On the other hand, the step of preparing the beef broth containing the lamb includes 100 parts by weight of white turmeric, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper. A stock solution preparation step of preparing a undiluted solution for removing miscellaneous odors by putting the material for the odor in a net, putting it in a separate container together with water and heating it, and then removing the net containing the odor removal material; After putting the lamb shoulder and calf ribs in a container together with the prepared undiluted solution for removing miscellaneous ingredients, the beef broth boiling step of heating for 50 to 110 minutes; It may include; and a meat production step comprising the lamb shoulder and veal ribs that have been boiled in cold water, and then sliced.

A schematic process flow diagram of the step of preparing the beef broth containing the lamb of the present invention is shown in FIG. 3 .

At this time, a material for removing odors, including 100 parts by weight of the baektae, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper is placed in a net and separated with water. The undiluted solution preparation step of preparing a undiluted solution for removing grime by removing the net containing the material for removing grime after putting it in a container and heating it;

After that, the beef shoulder and calf ribs are put in a container together with the prepared undiluted solution for removing miscellaneous ingredients, and then boiled for 50 to 110 minutes by heating.

At this time, the prepared undiluted solution for removing miscellaneous ingredients is preferably in an amount that can be sufficiently immersed in the lamb shoulder and calf ribs, and put into the container.

In addition, it is preferable to put the mutton shoulder and calf ribs into the container at the time the undiluted solution for removing miscellaneous ingredients starts to boil.

More preferably, the mutton shoulder is more preferably heated for 60 to 80 minutes from the point at which the undiluted solution for removing odors starts to boil; It is more preferable that the veal ribs be heated for 80 to 100 minutes from the point when the undiluted solution for removing miscellaneous ingredients starts to boil.

Thereafter, the beef shoulder and veal ribs, which have been boiled, are rapidly cooled in cold water, and then the meat production step comprising the sliced lamb meat; is performed.

On the other hand, by adding the prepared beef broth to the prepared lamb bone broth and heating it, it is possible to complete the lamb soup.

At this time, the beef broth may be mixed with 10 to 80 parts by weight based on 100 parts by weight of the prepared lamb bone broth.

In addition, the method for producing yanggomtang using sheep bone broth further includes a step of mixing tatami for yanggomtang after completing the yanggomtang, so it looks good, stimulates appetite, provides a clean umami taste, and provides a deep and diverse flavor. more can be given.

At this time, the tatami mat for yanggomtang is prepared by mixing 1 part by weight of edible oil and 30 to 90 parts by weight of ground garlic, and then roasting to prepare garlic oil; After adding 50 to 150 parts by weight of green onion, 100 to 500 parts by weight of liver onion, and 1 to 10 parts by weight of the undiluted solution for removing odor to the prepared garlic oil, 5 to 20 parts by weight of dashi and 5 to 20 parts by weight of Miwon. , boiling until it becomes 70 to 80% by volume of the initial volume to prepare raw materials; and adding 1 to 10 parts by weight of black pepper before the raw material for the tea making machine cools down to complete the tea making machine for yanggomtang.

In addition, another embodiment of the present invention provides a yanggomtang prepared by the method for preparing yanggomtang using the lamb bone broth.

According to the method for producing yanggomtang using lamb bone broth according to an embodiment of the present invention and the yanggomtang prepared therefrom, it is possible to provide yanggomtang for bosin that is rich in nutrition and good for health by utilizing sheep bones and mutton. It works. In particular, there is an effect of effectively removing the peculiar smell of lamb and improving the inherent taste and quality of lamb. As a result, it is easily digested, provides a deeper taste, and greatly improves consumer preference, so that anyone, regardless of age or gender, can enjoy Yanggomtang simply and easily.

As mentioned above, although preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

<Production Example 1>

Preparation of undiluted solution for odor removal

100 parts by weight of white rice, 8 parts by weight of rice straw, 12 parts by weight of bay leaves, 55 parts by weight of whole garlic, and 28 parts by weight of whole pepper were placed in a net and put in a container with water. At this time, the water was added to the container in an amount of 800 parts by volume with respect to 1 part by volume of the material for removal of miscellaneous goods. Thereafter, the container was heated at 170° C. for 25 minutes to boil, and then the net containing the material for removing odors was removed to prepare a stock solution for removing odors.

At this time, the white powder was used that was fired at 17 ℃ for 24 hours.

In addition, the rice straw was used that was naturally dried at room temperature for 3 hours.

<Production Example 2>

Preparation of undiluted solution for odor removal

A undiluted solution for removing odors was prepared in the same manner as in Preparation Example 1, but the baektae was boiled at 17°C for 24 hours to remove moisture and then aged at 35°C for 2 days.

In addition, the rice straw was used after spraying 23 parts by weight of lemon juice on 100 parts by weight of the rice straw, aged at a temperature of 17 ℃ for 3 hours, and then dried at a temperature of 60 ℃ for 1 hour.

<Comparative Preparation Example 1>

Preparation of undiluted odor removal solution for comparison

100 parts by weight of whole garlic, 32 parts by weight of bay leaves, and 28 parts by weight of whole black pepper were placed in a net and put in a container together with water. At this time, the water was added to the container in an amount of 800 parts by volume with respect to 1 part by volume of the material for removal of miscellaneous goods. Thereafter, the container was heated at 170° C. for 25 minutes to boil, and then the net containing the material for removing odors was removed, thereby preparing a undiluted solution for removing odors for comparison.

<Example 1>

Preparing lamb bone broth, preparing broth containing lamb, and adding 45 parts by weight of the prepared broth to 100 parts by weight of the prepared lamb bone broth and heating to complete the lamb soup. Yanggomtang was prepared.

At this time, the step of preparing the lamb bone broth comprises: a first washing step of mixing the neck bones and ethmoid bones of a sheep in a weight ratio of 1: 1, soaking them in water for 5 hours, and then washing them with running water; After putting the neck and ethmoid bones of the sheep into a container with enough water to submerge the neck bones and ethmoid bones in the container and heating at 120 ° C. for 20 minutes to make a primary boil, the neck bones and ethmoid bones of the sheep a second washing step of separating and washing with cold water; Preparation step of preparing the undiluted solution for removing odor of Preparation Example 1; And by putting the neck and ethmoid bones of the sheep on which the secondary washing has been completed, with the undiluted solution for odor removal prepared in Preparation Example 1 in a 1: 15 weight ratio, put into a container, and heated at 190 ° C. for 12 hours to make the main boil, Including, the lamb bone broth was prepared;

In addition, the step of preparing the beef broth containing the lamb includes the preparation step of preparing the undiluted solution of Preparation Example 1; The undiluted solution for removing odors prepared in Preparation Example 1 is put into a container and heated at a temperature of 120 ° C. When the undiluted solution for removing odors starts to boil, lamb shoulder and veal ribs are put in, boiled, and after about 70 minutes, Taking out the shoulder meat, about 90 minutes later, the beef ribs boiling step of taking out the veal ribs; And after the completion of the boiling of the lamb shoulder and veal ribs in cold water, the meat preparation step comprising the sliced mutton; including, prepared the meat.

<Example 2>

Preparing lamb bone broth, preparing broth containing lamb, and adding 45 parts by weight of the prepared broth to 100 parts by weight of the prepared lamb bone broth and heating to complete the lamb soup. Yanggomtang was prepared.

At this time, the step of preparing the lamb bone broth comprises: a first washing step of mixing the neck bones and ethmoid bones of a sheep in a weight ratio of 1: 1, soaking them in water for 5 hours, and then washing them with running water; After fixing the neck bones and ethmoid bones of the sheep with rice straw and storing them at a temperature of 2 ° C. for 3 hours, the bones and lamb bones of the sheep wrapped with the rice straws were prepared in Preparation Example 1 above and wine 5: Immersion in the aging solution mixed in a ratio of 1 weight, aging for 8 hours at a temperature of 2 ℃; After putting the neck and ethmoid bones of the sheep into a container with enough water to submerge the neck bones and ethmoid bones in the container and heating at 120 ° C. for 20 minutes to make a primary boil, the neck bones and ethmoid bones of the sheep a second washing step of separating and washing with cold water; Preparation step of the stock solution for removing bad smell of Preparation Example 2; And by putting the neck and ethmoid bones of the sheep after the secondary washing into a container in a weight ratio of 1: 15 with the undiluted solution for removing odors prepared in Preparation Example 2, and heating them at 190 ° C. for 12 hours for main boiling, Including, the lamb bone broth was prepared;

In addition, the step of preparing the beef broth containing the lamb includes the preparation step of preparing the undiluted solution of Preparation Example 2; The undiluted solution prepared in Preparation Example 2 was put into a container and heated at a temperature of 120 ° C. When the undiluted solution for disorganization started to boil, lamb shoulder and veal ribs were put in, boiled, and after about 70 minutes, Taking out the shoulder meat, about 90 minutes later, the beef ribs boiling step of taking out the veal ribs; And after the completion of boiling the beef shoulder and veal ribs in cold water, the meat preparation step comprising the sliced mutton; including, prepared the meat.

<Example 3>

Preparing lamb bone broth, preparing beef broth containing lamb, adding 45 parts by weight of the prepared beef broth to 100 parts by weight of the prepared lamb bone broth and heating to complete the lamb soup, and mixing 3 parts by weight of a meat grinder for lamb soup Yanggomtang using lamb bone broth was prepared through the following steps.

At this time, the step of preparing the lamb bone broth and the step of preparing the beef broth containing the lamb were performed in the same manner as in Example 2 above.

In addition, the method for preparing the yanggomtang includes mixing 1 part by weight of edible oil and 48 parts by weight of ground garlic, and then roasting to prepare garlic oil; After adding 120 parts by weight of green onion, 430 parts by weight of liver onion, and 5 parts by weight of the undiluted solution prepared in Preparation Example 1 to the prepared garlic oil together with 9 parts by weight of Dashida and 11 parts by weight of Miwon, the initial volume of 80 Boiling until volume %, preparing raw materials for tatami; and adding 5 parts by weight of pepper before the raw material for the tea making machine cools down to complete the tea making machine for yanggomtang.

<Comparative Example 1>

Preparing lamb bone broth, preparing broth containing lamb, and adding 45 parts by weight of the prepared broth to 100 parts by weight of the prepared lamb bone broth and heating to complete the lamb soup. Yanggomtang for comparison was prepared.

At this time, the step of preparing the lamb bone broth includes: a first washing step of immersing the lamb bones in water for 5 hours and then washing them with running water; Put the lamb's bones into a container with an amount of water enough to submerge the lamb's bones in the container, heat at a temperature of 120 ° C for 20 minutes, and boil for 20 minutes. a second washing step of washing; Preparation step of the undiluted undiluted solution for comparison of Comparative Preparation Example 1; And the amount of beef bones from which the secondary washing has been completed is put into a container in a weight ratio of 1: 15 with the comparative odor removal stock solution prepared in Comparative Preparation Example 1, and heated at a temperature of 190 ° C. for 12 hours to make the main boil, Including, the lamb bone broth was prepared;

In addition, the step of preparing the beef broth containing the lamb includes the preparation step of preparing the undiluted odor for comparison of Comparative Preparation Example 1; The undiluted odor removal solution for comparison prepared in Comparative Preparation Example 1 was put into a container and heated at a temperature of 120 ° C. When the undiluted odor removal solution started to boil, lamb shoulder was put in, boiled, and after about 70 minutes, the The step of boiling the beef to take out the lamb shoulder; and preparing the beef broth, including; after quenching the beef shoulder meat in which the beef broth is completed, in cold water, and then slicing the lamb.

<Test Example>

sensory evaluation

The sensory evaluation was performed on the taste, smell, preference, and texture of Yanggomtang prepared in Examples and Comparative Examples, and the results are shown in Table 1 below. At this time, the sensory evaluation was conducted for 30 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria.

(1: Very bad. 3: Bad. 5: Average. 7: Good. 9: Very good.)

taste (flavor) incense (smell) Texture (chewy texture) Overall Preference Example 1 7.8 8.2 8.1 7.9 Example 2 8.3 8.1 8.1 8.3 Example 3 8.7 8.5 8.3 8.5 Comparative Example 1 5.2 4.3 4.8 4.7

As shown in Table 1 above, compared to the comparative yanggomtang prepared in Comparative Example 1, which produced lice and off-flavor, and the overall preference was low due to the tough meat quality, in the yanggomtang prepared in Examples 1 to 3 of the present invention, It was confirmed that the overall preference was very high because of the excellent flavor, especially the light, deep taste, and soft meat quality without the peculiar odor of lamb.

As described above, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics thereof. Therefore, it should be understood that all of the embodiments described above are illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

Claims (5)

A method of preparing lamb bone broth using lamb bone broth, comprising the steps of preparing lamb bone broth, preparing beef broth containing lamb, and heating the prepared beef bone broth into the prepared lamb bone broth to complete the lamb soup As,
The step of preparing the lamb bone broth includes a primary washing step of washing the neck bones and ethmoid bones of the sheep with running water; a second washing step of putting the neck bones and ethmoid bones of the sheep into a container together with water and heating them to make a primary boil, then separating the neck bones and ethmoid bones of the sheep and washing them with cold water; 100 parts by weight of white rice, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper. After input and heating, the undiluted solution preparation step of preparing a undiluted solution for removing miscellaneous interior by removing the net containing the material for removing miscellaneous interior; and a sheep bone broth preparation step of completing the lamb bone broth by putting the neck bones and ethmoid bones of the sheep after the secondary washing into a container together with the prepared undiluted solution and heating to make the main boil;
The step of preparing the beef broth containing the lamb includes 100 parts by weight of white turmeric, 1 to 20 parts by weight of rice straw, 1 to 20 parts by weight of bay leaves, 40 to 70 parts by weight of whole garlic, and 10 to 40 parts by weight of whole pepper. a undiluted solution preparation step for preparing a undiluted solution for removing miscellaneous odors by putting them in a net, putting them in a separate container together with water and heating them, and then removing the nets containing the materials for removing miscellaneous odors; After putting the lamb shoulder and veal ribs in a container together with the prepared undiluted solution for removing miscellaneous ingredients, the beef broth boiling step of heating for 50 to 110 minutes; and a meat production step comprising the lamb shoulder and veal ribs that have been boiled in cold water, and then cut into slices;
The neck bones and ethmoid bones of the sheep, and the lamb shoulder meat are stored in a temperature of 0 to 5 ° C. for 2 to 5 hours after wrapping and fixing the neck bones and ethmoid bones and the lamb shoulder of the sheep with rice straw; And the neck bones and ethmoid bones of the sheep wrapped with the rice straw, and the undiluted solution for removing the shank and alcohol in a weight ratio of 3 to 10: 1 is immersed in an aging solution mixed at a temperature of 0 to 5 ° C. for 2 to 24 hours. It is prepared by a method comprising the step of aging during;
The alcohol is at least one selected from the group consisting of shochu, wine, whiskey, vodka, fruit wine, and mixtures thereof;
The baektae used in the undiluted undiluted solution is boiled at 15 to 20 ℃ for 20 to 24 hours to remove moisture and then aged at 35 to 40 ℃ for 2 to 5 days;
The rice straw used in the undiluted solution for removing dirt is sprayed with 20 to 50 parts by weight of lemon juice on 100 parts by weight of the rice straw, then aged at a temperature of 15 ° C. to 25 ° C. for 3 hours to 5 hours, and then at 40 ° C. to 80 ° C. A method for producing yanggomtang using lamb bone broth, characterized in that it is dried at a temperature for 1 hour to 5 hours.
delete delete According to claim 1,
The method for producing yanggomtang using the lamb bone broth further includes the step of mixing the tamarind for yanggomtang after the step of completing the yanggomtang;
The teapot for Yanggomtang is
After mixing 1 part by weight of cooking oil and 30 to 90 parts by weight of ground garlic, frying to prepare garlic oil;
After adding 50 to 150 parts by weight of green onion, 100 to 500 parts by weight of liver onion, and 1 to 10 parts by weight of the undiluted solution for removing odor to the prepared garlic oil, 5 to 20 parts by weight of dashi and 5 to 20 parts by weight of Miwon. , boiling until it becomes 70 to 80% by volume of the initial volume to prepare raw materials; and
Before the raw material for the tea ceremony is cooled, adding 1 to 10 parts by weight of pepper to complete the teapot for sheep gomtang;
Yanggomtang, characterized in that it is prepared by the method for producing sheepgomtang using lamb bone broth according to any one of claims 1 to 4.

Images