KR102329397B1 - The preperation for korean sausage soup and the korean sausage soup by the same - Google Patents

Abstract

The present invention relates to a light and mineral-rich healthy food sundae bone manufacturing method, (a) 30 to 35 weight of germinated red pepper seed powder, 5 to 10 parts by weight of Miwon, 3 to 5 weight of salt, liver based on 100 weight of Taeyangcho red pepper powder 45 to 60 weight of garlic, 10 to 15 weight of ground ginger and 40 to 60 weight of stock broth preparation step for sauce material, (b) completely dissolving the miwon and salt in the broth, and then adding the ground garlic and ground ginger a step of mixing the sauce material for a hot pot by mixing it, (c) comprising a step of completing the sauce for a hotpot by adding and mixing the Taeyangcho red pepper powder and germinated red pepper seed powder after the step (b), wherein the broth is a sauce for a hot pot As used for broth, beef bones and herbal medicines are mixed and boiled for 36 to 48 hours and then mixed with water in a ratio of 1:1, and the salt is boiled in boiling water with mushrooms, pumpkin, onion, pear, anchovy, barley shrimp, It is prepared by mixing sambo bamboo salt, Himalayan pink salt and domestic sun-dried salt in equal proportions in a seasoning made by brewing ramie clams and kelp and then drying it naturally. characterized by heating.

Description

Mineral-rich sundae bone manufacturing method and sundae bone prepared thereby

The present invention relates to a method for producing healthy whole beef bone that is rich in minerals and to a healthy whole beef bone prepared thereby, and more particularly, to a healthy food that reduces sodium content, increases mineral content, and removes odor of raw meat to provide a light flavor. The present invention relates to a method for producing pure Daejeon bone, and to a healthy raw Daejeon bone prepared thereby.

In general, sundae is a food that is boiled after filling the skin of a pig with bean sprouts, vermicelli, chives, pork belly and seasoning, and then various types of sundae are being made in each region.

Then, wash the pig intestines clean, rub them with salt, and soak them in water for at least a day. After that, fill the intestines with sundae stuffing mixed with seasonings and vegetables, tie both ends with a thread, boil the sundae in boiling water for about 30 minutes, then soak it and cool it to finish.

Methods for making such sundae and various sundaes are disclosed in prior documents such as Korean Patent Registration No. 10-394538.

As described above, although sundaes manufactured in the prior art are steamed and consumed as such, in winter, hotpot dishes using sundaes are being cooked in order to eat warm soup. However, such a hotpot dish using sundae prepared in the prior art is a food that children or adults with a weak stomach avoid because of the unique miscellaneous smell remaining in the sundae itself.

Furthermore, as the quality of life has improved and consciousness has changed, a new culture of well-being that reflects social interest in a healthy life is in vogue, but 'salty eating habits' in Korea still remains a big task. Excess sodium intake due to salty eating habits increases the risk of hypertension, stroke, heart disease and kidney disease, and also causes osteoporosis. In particular, in the case of soup foods such as soups, soups, stews, and hotpots, the serving size is large, so a large amount of sodium can be easily ingested at one meal. Therefore, in the case of sundae bone, which can be enjoyed not only as a meal but as a snack with alcoholic beverages, it is necessary to reduce the sodium content, increase the essential mineral content, and secure the juice to provide the original taste of sundae.

Registered Patent Publication No. 10-394538

One object of the present invention is to solve the weakness of the conventional sundae bone, to remove the peculiar smell of sundae caused by pork glands and pig intestines, and the meat quality and juice taste is good, and the sodium content is low, so it is a light and one meal We would like to provide a method for making sundae-gool that is not inferior to a meal.

According to one aspect of the present invention for solving the above-mentioned problems, a method for manufacturing sundae bone rich in minerals is provided, and the manufacturing method is (a) 30 to 35 weights of germinated red pepper seed powder, 5 to 5 to Miwon based on 100 weight of Taeyangcho pepper powder 10 parts by weight of salt, 3 to 5 weight of salt, 45 to 60 weight of ground garlic, 10 to 15 weight of ground ginger and 40 to 60 weight of broth preparation step, (b) adding the miwon and salt to the broth After it is completely melted, the sauce ingredients for the hotpot are mixed by adding and mixing the minced garlic and the liver. However, the broth is used as a sauce for a hot pot and a broth for a hot pot, and after mixing beef bones and herbal medicines for 36 to 48 hours, it is mixed with water in a ratio of 1:1, and the salt is boiled with mushrooms, Pumpkin, onion, pear, anchovy, barley prawn, ramie clams and kelp are mixed in the same ratio with bamboo salt, Himalayan pink salt, and domestic sea salt in the same ratio, and then naturally dried. It is characterized in that it is heated by putting 20 to 30 weight of the sauce for hotpot and sundae.

In one embodiment, the sundae is 10 to 15 weight tofu, 10 to 13 weight of black rice, 10 to 13 weight of ground garlic, 1.5 to 3 weight of ground ginger, 1 to 3 weight of sesame oil, 10 to 3 weight of perilla powder based on 100 weight of pork. 15 weight, black sesame powder 3 to 6 weight, soybean flour 3 to 6 weight, vermicelli 1 to 3 weight, host 20 to 30 weight, egg 10 to 20 weight, perilla leaf 1 to 1.5 weight, leek 6 to 8 weight, green onion 25 to 35 weight, onion 35 to 40 weight, carrot 25 to 35 weight, cabbage 50 to 55 weight, and 40 to 60 weight of the seasoning sauce is prepared by mixing, the seasoning sauce is prepared by mixing 850 to 950 weight of salt and red pepper seed powder with respect to 100 weight of Miwon. 300 to 400 weight, black pepper powder 200 to 300 weight, and water 800 to 1000 weight, the salt is made of bamboo salt, Himalayan pink salt and domestic sea salt, and boiled water with mushrooms, pumpkin, onion, pear, anchovy, It is prepared by mixing sambo bamboo salt, Himalayan pink salt and domestic sun-dried salt in the same proportions in a seasoning made by brewing barley prawns, ramie clams and kelp, and then drying it naturally. characterized by being.

According to another aspect of the present invention, there is provided a pure front bone prepared by the above-described method for producing a pure front bone rich in minerals.

The mineral-rich sundae bone manufacturing method according to an embodiment of the present invention produces sundae and hot bone broth using unique manufactured salt with reduced sodium content and increased mineral content. It contains medicinal properties and has beneficial effects on health.

In addition, according to an embodiment of the present invention, moisture generated during the production and storage of sundaes is minimized by including a characteristic salt with a remarkably low sodium content. It has the effect of providing a texture.

In the description of the present invention, if it is determined that related known functions are obvious to those skilled in the art and may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

The present invention relates to a method for producing a sundae bone comprising a mineral-rich healthy sundae.

The manufacturing method of the sundae bone of the present invention macroscopically includes a material preparation step, a mixing step, and a seasoning sauce manufacturing step, and each step will be described in detail.

First, to prepare the hotpot, prepare the following sauce ingredients for the hotpot.

In the case of hot pot, sauces in which various ingredients are mixed to add flavor and arouse appetite are included, and it is common to add a large amount of seasonings such as strong spices or salt to remove off-flavor.

In more detail, the present invention is a sauce for hotpot, based on 100 weight of Taeyangcho red pepper powder, 30 to 35 weight of germinated red pepper seed powder, 5 to 10 parts by weight of Miwon, 3 to 5 weight of salt, 45 to 60 weight of ground garlic, 10 to 15 weight of ground ginger. Prepare the weight and 40 to 60 weight of the broth. At this time, the broth is added to the sauce for the hotpot and used as the broth for the hotpot, and the broth is prepared by boiling beef bones and herbal ingredients for 36 to 48 hours and then mixing it with water in the same ratio.

Furthermore, the present invention uses healthy salt with reduced sodium content, which can have a beneficial effect on health, instead of general seasoning, in order to remove off-flavor and increase flavor as described above.

At this time, the salt includes three kinds of salt: Sambo bamboo salt, Himalayan pink salt, and domestic sun-dried salt. Hereinafter, it is specified as Sambang salt in the present invention.

The Sambo bamboo salt is a healthy salt rich in minerals beneficial to the human body, such as natural sulfur, calcium, magnesium, manganese, and phosphorus. Therefore, it is possible to evaporate various harmful substances and increase the beneficial function of salt. In addition, the Himalayan pink salt is easy to digest and has antibacterial properties to resist infection, and can serve as a unique spice containing about 70 minerals. contains elements. Furthermore, the domestic sun-dried salt corresponds to a mineral-rich nutrient that can only be harvested by proper harmony between the sun and wind.

In particular, the Sambang salt is not a simple mixture of the above three salts, but mushrooms, pumpkin, onion, pear, anchovies, barley shrimp, ramie clams and kelp in boiling water and cooled seasoning with Sambo bamboo salt, Himalayan pink salt and domestically produced salt. It has the characteristic of being collected by mixing and dissolving sea salt in the same ratio and then drying it naturally.

Since this Sambang salt has a small content of harmful substances in itself, it can sufficiently remove harmful substances by bittern and still contains a large amount of active minerals that can be digested and absorbed. Therefore, there is a beneficial effect of facilitating the discharge of sodium when absorbed into the body, removing wastes and toxins accumulated in the body, and facilitating the absorption of essential trace dietary elements.

As described above, the pure Daejeon bone of the present invention can be seasoned properly by adding three-way salt to the sauce, but the sodium content is low, so it is not salty and can enhance the lightness and flavor. There are advantages to having a positive impact.

On the other hand, the red pepper seed powder is characterized in that the germinated red pepper seed powder. The germinated red pepper seed powder contains a spicy taste and a light taste, and is particularly effective in removing off-flavor. Furthermore, it has a high content of capsaicin and vitamin C, has anti-cancer effect, and has a beneficial effect on the body due to its high GABA content, which prevents adult diseases and improves learning ability. Furthermore, when mixed with red pepper powder, it is possible to reduce the chewy texture of red pepper powder and provide a cool and spicy taste in harmony with the sharpness of red pepper powder.

When the above-mentioned hotpot sauce is completed, 20 to 30 weights of the hotpot sauce and sundae are appropriately added to 100 weights of the broth and heated to prepare a hotpot.

On the other hand, sundae included in the hotpot is a healthy food sundae with reduced salt, and the sundae is 10 to 15 weight tofu, 10 to 13 weight of black rice, 10 to 13 weight of black rice, 10 to 13 weight of ground garlic, 1.5 to 3 weight of ground ginger, and 1 sesame oil based on 100 weight of pork. to 3 weight, perilla powder 10 to 15 weight, black sesame powder 3 to 6 weight, soybean flour 3 to 6 weight, vermicelli 1 to 3 weight, host 20 to 30 weight, egg 10 to 20 weight, perilla leaf 1 to 1.5 weight, leek 6 to 8 weight, green onion 25 to 35 weight, onion 35 to 40 weight, carrot 25 to 35 weight, cabbage 50 to 55 weight, and can be prepared by mixing 40 to 60 weight of the sauce.

The seasoning sauce contains 850 to 950 weights of salt, 300 to 400 weights of germinated red pepper seed powder, 200 to 300 weights of black pepper powder, and 800 to 1000 weights of water, based on 100 weight of Miwon.

In particular, the salt is the same three-way salt as described above, and is made of bamboo salt, Himalayan pink salt and domestic sea salt, and is a seasoning made by boiling mushrooms, pumpkin, onion, pear, anchovy, barley shrimp, ramie clams and kelp in boiling water. It is prepared by mixing bamboo salt, Himalayan pink salt, and domestic sea salt in the same ratio with water and drying it naturally.

The red pepper seed powder is germinated red pepper seed powder and has the same effect as described above, and the pepper powder is whole pepper powder, compared to powdered black pepper powder, and the powder does not tangle with the material and provides a neat and cool taste.

The ingredients can be completely cut into the ingredients due to the characteristics of each ingredient, and ingredients are added and mixed in multiple steps as follows to maximize harmony between ingredients.

In more detail, the first sundaeso is prepared by putting the pork, tofu, black rice, garlic, ginger, sesame oil and seasoning sauce in a mixer and then mixing them. Perilla powder, black sesame powder, vermicelli, host, egg, and seasoning sauce are added to the mixer with the first sundaeso, and then mixed to prepare a second sundaeso. Thereafter, sesame leaves, chives, green onions, onions, carrots, cabbage and seasoning sauce are added to the second sundaeso, and then the final sundaeso is mixed.

The above steps will be briefly reviewed in consideration of the characteristics of each material and the relationship between the seasoning sauce. In the case of pork and tofu, in which protein is the main ingredient, the seasoning sauce takes more time than other ingredients to cut deeply. Therefore, make sure to contact the seasoning sauce first. Furthermore, vegetables such as sesame leaves and chives, which are mainly made of dietary fiber among the above ingredients, may become soft due to water being collected during the mixing process. it is preferable

As described above, the pork and tofu are first mixed with the seasoning sauce, and garlic and chives are added to remove the foul smell of the pork, and black rice is added to maintain stickiness. Afterwards, add perilla powder and black sesame powder to maximize the lightness, catch moisture that may occur in the previous step, and add eggs to facilitate mixing of all ingredients once again.

On the other hand, according to another aspect of the present invention, healthy sundae with reduced salt may be manufactured through the manufacturing method as described above.

Hereinafter, the present invention will be described in detail through the following examples. This is for explaining the present invention in more detail, and the scope of the present invention is not limited to the following examples.

[Example]

In order to prepare a sundae bone containing healthy food sundae according to the present invention, with respect to 100 weight of Taeyangcho red pepper powder, 35 weight of germinated red pepper seed powder, 8 weight of Miwon, 4 weight of salt, 50 weight of ground garlic, 15 weight of ground ginger and 50 weight of broth was prepared as a sauce material for the hotpot.

After completely dissolving the miwon and salt in the broth, the ground garlic and ground ginger were mixed, and then, the Taeyangcho red pepper powder and germinated red pepper seed powder were mixed to complete the sauce for hotpot.

At this time, the broth was prepared by mixing beef bones and herbal medicines appropriately, brewed for about 36 hours, and then mixed with water in a ratio of 1:1. In addition, the salt is prepared by mixing mushrooms, pumpkin, onion, pear, anchovies, barley shrimp, ramie clams and kelp in boiling water in the same proportions and then naturally drying it. prepared was used.

On the other hand, for the production of sundae used in sundae bone, per 100 weight of pork, 15 weight of tofu, 13 weight of black rice, 13 weight of ground garlic, 2 weight of ground ginger, 2 weight of sesame oil, 13 weight of perilla powder, 5 weight of black sesame powder, and soybean flour 4 weight, 2 weight of vermicelli, 30 weight of host, 20 weight of egg, 1 weight of sesame leaf, 7 weight of leek, 30 weight of green onion, 35 weight of onion, 30 weight of carrot, 55 weight of cabbage and 50 weight of seasoning sauce were prepared.

At this time, the seasoning sauce contains 800 weight of salt, 350 weight of red pepper seed powder, 250 weight of pepper powder, and 900 weight of water with respect to 100 weight of Miwon, and the salt is three kinds of salt of Sambo bamboo salt, Himalayan pink salt and domestic sea salt in water. Dissolve, but the water is a seasoning made by boiling mushrooms, pumpkin, onion, pear, anchovy, barley shrimp, ramy clams and kelp in boiling water and cooled, and the above three salts (Sambo bamboo salt, Himalayan pink salt and domestic sea salt) are added. After dissolving in an equal ratio, it was collected by natural drying.

Thereafter, the pork, tofu, black rice, garlic, ginger, sesame oil and seasoning sauce are added to a mixer to prepare a first sundaeso, and then perilla powder, black sesame powder, vermicelli, The second sundaeso was prepared by mixing the host, egg and seasoning sauce. Thereafter, sesame leaves, chives, green onions, onions, carrots, cabbage and seasoning sauce were added to the second sundae stuffing to prepare the final sundae stuffing, and at this time, each seasoning sauce added at each mixing step was 15 weight based on 100 weight of pork. and seasoning sauce was added in equal proportions at each stage.

The hotpot sauce and sundae were prepared as described above, and 25 weight of the hotpot sauce and 30 weight of the sundae were added to 100 weight of the broth and heated to complete the sundae bone according to the present invention.

As in the above-described embodiment, the sensory evaluation results were obtained as shown in Table 1 through the method for producing healthy raw whole ribs rich in minerals according to the present invention.

product name age group Sensory test results
(dot/10) incense
(off-flavor) Comprehensive symbol map inspector
(number of people) Minerals prepared by the manufacturing method according to the present invention
Abundant Sundae Bone umami salty texture 20 8 One 9 One 9 50 30 8.5 1.5 9 1.5 9.5 50 40 9 1.5 9.5 1.5 10 50 50 9.5 One 9 One 9 50 average 9 1.25 9.1 1.25 about 9.4 50

According to Table 1, 200 people who participated in the taste evaluation of sundae showed, on average, 9 points for umami and 9.1 points for texture, about 1.4 points for salty taste, and 1.5 points for flavor (off-flavor). Accordingly, it was found that the sundae of the present invention improved flavor but reduced off-flavor, increased texture and umami, but reduced salty taste to greatly improve preference.

Therefore, it was confirmed that the healthy sundae bone with reduced sodium content according to the present invention can reduce the sodium content but increase the light umami taste, remove the off-flavor of the sundae, and satisfy both the chewy texture.

Furthermore, salinity and sodium were measured as shown in Table 2 below through the hot pot and the comparative example prepared by the method for preparing pure front bone according to the present invention as in the above-mentioned Examples.

At this time, the salinity was measured based on 100 g of boiled hotpot with reference to the salinity meter (GMK-530) instruction manual, and the salt and sodium contents were calculated. That is, add water to 100 g of hotpot and dilute it in a 1:10 ratio, grind it sufficiently with a mixer, measure the salinity with a salinity meter, and multiply the dilution factor of the diluted solution to convert the salinity (%) of the food. The amount of salt (g) was calculated by multiplying the salinity (%) of the food by the amount of food (g). In addition, the amount of salt (g) was divided by 2.5 and multiplied by 1000 to indicate the amount of sodium (mg). In the case of hotpot, the salinity was measured by grinding the broth and ingredients such as sundae together in a blender.

comparative example

Under the same conditions as in the above example, commercially available salt was added to prepare a sauce for hotpot and sundae.

product name Weight (g) Salinity (%) Salt content (g) Sodium content (mg) Pure Daejeon Bone manufactured by the manufacturing method according to the present invention Comparative Example 1 100 1.20 1.88 753.6 Comparative Example 2 100 1.07 1.60 750.5 Example 100 0.50 1.50 348.8

As a result of checking the salinity, salt content, and sodium content of the hotpot through Table 2, in Comparative Examples 1 and 2, the salinity was 1.20% and 1.07%, and the salt contained 1.88g and 1.60g, and sodium Silver contained 753.6 mg and 750.5 mg, and the Example contained 0.50% salinity, 1.50 g of salt, and 348.8 g of sodium. As compared to Comparative Examples 1 and 2, the Example contained about 2 to 2.5 times the salinity and about 2 times the sodium content. It was found that the above was significantly lower. Furthermore, the salinity and sodium content of the above examples fall within the standard values when compared with the daily retroactive intake (target daily intake 5g, THE KOREAN NUTRITION SOCIETY 2010).

As shown in Tables 1 and 2 above, in the case of sundae bone containing healthy food sundae with reduced salt according to the present invention, the sodium content and salinity were lowered, and the savory taste was increased, but the hot bone broth was prepared by removing the off-flavor of the sundae bone. It is not salty even if it is cut into sundae, and it has the effect of satisfying all the chewy texture of sundae. Furthermore, since it contains essential trace elements of the diet as minerals, it is easily digested and absorbed by the human body to remove wastes or toxins accumulated in the body, and has beneficial effects in maintaining homeostasis.

On the other hand, the protection scope of the present invention is not limited to the description and expression of the embodiments explicitly described above. In addition, it is added once again that the protection scope of the present invention cannot be limited due to obvious changes or substitutions in the technical field to which the present invention pertains.

Claims (3)

(a) 30 to 35 weight of germinated red pepper seed powder, 5 to 10 parts by weight of Miwon, 3 to 5 weight of salt, 45 to 60 weight of ground garlic, 10 to 15 weight of ground ginger, and 40 to 60 weight of broth based on 100 weight of Taeyangcho red pepper powder Preparing the source material for the hotpot to prepare a step;
(b) mixing the sauce material for the hotpot by completely dissolving the miwon and salt in the broth, then adding the ground garlic and ground ginger to mix;
(c) after step (b), including the step of completing the sauce for hotpot by adding and mixing the Taeyangcho red pepper powder and germinated red pepper seed powder,
The broth is used as a sauce for a hotpot and a broth for a hotpot,
It is a mixture of beef bones and herbal medicines, incubated for 36 to 48 hours, and then mixed with water in a ratio of 1:1,
The salt is prepared by mixing mushrooms, pumpkin, onion, pear, anchovies, barley shrimp, ramie clams and kelp in boiling water in the same ratio in the same ratio and then naturally drying it. and
Mineral-rich healthy sundae bone production method, characterized in that heating by putting 20 to 30 weight of the sauce for hotpot and sundae in 100 weight of the broth. According to claim 1,
The sundae is based on 100 weight of pork, 10 to 15 weight tofu, 10 to 13 weight of black rice, 10 to 13 weight of ground garlic, 1.5 to 3 weight of ground ginger, 1 to 3 weight of sesame oil, 10 to 15 weight of perilla powder, black sesame powder 3 to 6 weight, soybean flour 3 to 6 weight, vermicelli 1 to 3 weight, host 20 to 30 weight, egg 10 to 20 weight, perilla leaf 1 to 1.5 weight, leek 6 to 8 weight, green onion 25 to 35 weight, onion 35 to 40 weight, 25 to 35 weight of carrots, 50 to 55 weight of cabbage, and 40 to 60 weight of seasoning sauce are prepared by mixing,
The seasoning sauce contains 850 to 950 weight of salt, 300 to 400 weight of germinated red pepper seed powder, 200 to 300 weight of whole pepper powder, and 800 to 1000 weight of water based on 100 weight of Miwon,
The salt is made of sambo bamboo salt, Himalayan pink salt, and domestic sun-dried salt, and mushrooms, pumpkin, onion, pear, anchovy, barley shrimp, ramie clams and kelp are boiled in boiling water and cooled in seasoning with sambo bamboo salt, Himalayan pink salt and Mineral-rich healthy sundae bone production method, characterized in that it is made by mixing domestic sea salt in the same ratio and drying it naturally. [Claim 3] Mineral-rich, healthy whole daegal bone prepared according to any one of claims 1 and 2.