KR102425379B1 - Manufacturing Method of Siraegi Gomtang - Google Patents

Abstract

The present invention relates to a method for preparing Shiraegi Gomtang, which is rich in nutrients such as minerals and vitamins and has excellent cholesterol removal function, and can cook a balanced nutritious meal by combining it with Gomtang.
The method of manufacturing gomtang for gomtang according to the present invention includes a step of preparing meat and meat broth for gomtang (S10), a step of preparing stir-fried gomtang by boiling in a siraegi roasted in vegetable broth (S20), and meat containing meat for gomtang It includes a step (S30) of cooking Siraegi Gomtang by mixing and boiling the broth and vegetable broth containing Shiraegi.

Description

Manufacturing Method of Siraegi Gomtang

The present invention relates to a method for preparing Shiraegi Gomtang, which is rich in nutrients such as minerals and vitamins and has excellent cholesterol removal function, and can cook a balanced nutritious meal by combining it with Gomtang.

In general, Shiraegi is made by cutting radish or cabbage leaves and woven neatly and dried, and is rich in nutrients such as dietary fiber, calcium, iron, vitamin C, and carotene. In addition, it is an excellent protein food with a high content of lysine, and contains minerals and fiber components, which regulate physiological functions in the human body and are components of body tissues and physiologically active substances.

In addition, shiraegi lowers cholesterol levels and strengthens blood vessels, making it a really good ingredient for preventing adult diseases.

These shiraegi were dried and stored, then boiled and then roasted or boiled in soup. In the case of manufacturing shiraegi soup in this way, it is not hygienic and the nutrients of shiraegi may be destroyed, so there is a problem that the value as a food decreases.

On the other hand, gomtang was enjoyed by adding meat and other ingredients such as beef bones, onions, and herbal medicine ingredients, ironing the meat, ironing the bones again for a long time, and adding meat and various seasonings to the white broth.

In addition, the prior art has a good bodily function as a pure gomtang because it consists only of ingredients generated from cattle such as ethmoid bone, beef leg, miscellaneous bone, and meat to manufacture gomtang, but there is a problem in that it cannot escape the limitations of gomtang itself, for example, excessive consumption of fat.

This gomtang consists only of ingredients generated from cows, so there is a limit to creating a new bosin function.

The problem to be solved by the present invention is to provide a method for preparing Shiraegi Gomtang, which can be cooked as a balanced and nutritious food by combining Shiraegi Gomtang, which is rich in nutrients such as minerals and vitamins and has an excellent cholesterol removal function.

The manufacturing method of gomtang for gomtang includes a step of preparing meat and meat broth for gomtang (S10), a step of preparing stir-fried gomtang (S20), meat broth containing meat for gomtang, and vegetables including siraegi Including the cooking process (S30) of boiling Siraegi Gomtang by mixing the broth,

The meat and meat broth preparation process for gomtang (S10) includes: immersing beef in purified water and maintaining it for 8 to 12 hours to remove blood; Washing the meat from which the blood has been removed after boiling it in a separate cauldron; Boiling over high heat (about 1,400°C) while removing oil, adding pepper, licorice, radish, ginseng, bay leaf, meat washed clean with blood, and bone broth into water; Covering the lid and boiling over medium heat (about 800°C) for 1 hour 30 minutes to 1 hour 50 minutes; The step of removing the meat, cutting it into thin slices, seasoning it with garlic, sesame oil, pepper, and soy sauce, and cooling it at room temperature; The broth from which the meat is removed includes a step of removing the remaining oil and cooling it by the osmotic principle,

Preparing the stir-fried shiraegi-tang (S20) includes: soaking shiraegi in hot water, boiling the soaked shiraegi on high heat, closing the lid and steaming, then draining and rinsing to remove impurities and then draining the water; Stir-frying dried shiraegi, green onion, perilla oil, ground garlic, traditional soybean paste, dashi da, perilla powder, and broth for 10 to 20 minutes; It includes the step of putting the roasted shiraegi in vegetable broth and boiling while adding hot water and cheongyang red pepper and seasoning it with salt to 0.5-0.8 based on salinity standards,

Shiraegi gomtang cooking process (S30) is meat, meat broth, and stir-fried shiraegi soup prepared by the preparation process (S20) of meat and meat broth preparation process (S10), which is evenly coated with seasoning produced by the cooking process (S10). mixing and boiling the soup in a weight ratio of 7:3; It is characterized in that it comprises the step of adding enoki mushrooms and hot water while boiling in a pot.

Preferably, the meat for gomtang and the beef of the meat broth preparation process (S10) is characterized in that the pork loin 20Kg, the scallop 20Kg, the brisket 40Kg, and the beef head 20Kg.

Preferably, the meat for gomtang and the bone broth of the meat broth preparation process (S10) are characterized in that the ethmoid bone, miscellaneous bones, ribs, and tail are mixed and boiled.

Preferably, the seasoning of the meat for gomtang and the meat harvested in the meat broth preparation process (S10) is 1Kg of garlic, 500g of sesame oil, 400g of pepper, and 1L of soy sauce.

Preferably, the steamed shiraegi soaked in the preparation step (S20) of the stir-fried shiraegi-tang is characterized in that it is steamed for at least 30 minutes.

Preferably, in the preparation process (S20) of the stir-fried shiraegi-tang, the stir-frying material of the shiraegi is 3Kg of boiled shiraegi, 200g of green onion, 1L of perilla oil, 200g of ground garlic, 200g of traditional soybean paste, 100g of Dasashida, 200g of perilla powder, and 2 liters of broth. do.

Preferably, the vegetable broth of the preparation process (S20) of the stir-fried siraegi-tang is characterized by adding 10 green onion, 3 kelp, 10 onion, and 500 g of anchovy to 100L of water and boiling for 30 minutes.

According to the present invention, the method for preparing shiraegi gomtang is prepared by mixing shiraegi into gomtang, while maintaining the flavor of shiraegi, rich in nutrients such as minerals and vitamins, and excellent cholesterol-removing function by combining shiraegi with gomtang. It has the effect of being reborn as a nutritious food.

1 is a flow chart showing a manufacturing method of the present invention.

Advantages and features of the present invention, and methods of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method of the Siraegi gomtang of the present invention.

The method of manufacturing gomtang for gomtang according to the present invention includes a step of preparing meat and meat broth for gomtang (S10), a step of preparing stir-fried gomtang by boiling in a siraegi roasted in vegetable broth (S20), and meat containing meat for gomtang It includes a step (S30) of cooking Siraegi Gomtang by mixing and boiling the broth and vegetable broth containing Shiraegi.

<Meat and meat broth preparation process for gomtang (S10)>

First, 20Kg of pork loin, 20Kg of brisket, 40Kg of brisket, and 20Kg of beef head are soaked in purified water and maintained for 8 to 12 hours to remove blood. Then, the meat from which the blood has been removed is boiled in a separate cauldron for 5 minutes and then washed thoroughly. Thereby, it becomes possible to remove the odor of the meat.

Meanwhile, in 200L of water, add 20g of peppercorns, 20g of licorice, 5Kg of radish, 300g of ginseng, 5 bay leaves, 100Kg of meat that has been washed clean with blood removed, and 100L of bone broth, and heat over high heat (about 1,400℃) for 30 minutes while removing the oil. boil with Then, cover the lid and boil over medium heat (about 800℃) for 1 hour 30 minutes to 1 hour 50 minutes. At this time, the bone broth is made by boiling ethmoid bone, miscellaneous bones, ribs, and tail.

After that, remove the meat and cut it into thin slices, season with 1Kg of garlic, 500g of sesame oil, 400g of black pepper, and 1L of soy sauce, then cool it at room temperature. Accordingly, it is possible to evenly coat the taste of the seasoning on the boiled meat.

In addition, the broth from which the meat is removed is cooled and stored frozen by removing the remaining oil by the osmotic principle. Therefore, the broth can be in a clear state with the debris removed.

<Preparation process of stir-fried shiraegi-tang (S20)>

Soak 3 kg of shiraegi in hot water for 30 minutes, boil the soaked shiraegi on high heat for about 30 minutes, close the lid and steam for about 30 minutes. At this time, if you steam boiled Shiraegi, moisture can be sufficiently absorbed into Shiraegi. In addition, it is desirable to rinse the boiled shiraegi in lukewarm water to prevent it from becoming tough.

After that, stir-fry dried shiraegi 200g, green onion 1L, perilla oil 1L, minced garlic 200g, traditional soybean paste 200g, dashi daikon 100g, perilla powder 200g, and 2 liters of broth for 10-20 minutes. As a result, the taste of the seasoning is evenly coated in the shiraegi, and the flavor is increased.

Then, put the roasted shiraegi in the vegetable broth and bring to a boil. At this time, make vegetable broth by putting 10 green onion, 3 kelp, 10 onion, and 500g of anchovy in 100L of water and boiling for about 30 minutes.

Then, add 3 hot spring onions and 10 cheongyang peppers, bring to a boil, and season with salt to about 0.5 to 0.8, especially 0.7 based on salinity.

<Cooking process of Shiraegi Gomtang (S30)>

Meat for gomtang in a clay pot, seasoned meat produced by the meat broth preparation process (S10), and the soup of siraegi and vegetable broth produced by the preparation process (S20) of meat broth and stir-fried siraegi-tang in a weight ratio of 7:3 Mix and bring to a boil with Shiraegi Gomtang.

Also, add enoki mushrooms and hot water to perfection while boiling in a pot.

Shiraegi Gomtang prepared through this process is a very useful invention that can be widely used and can be cooked as a balanced and nutritious food by combining Shiraegi Gomtang, which is rich in nutrients such as minerals and vitamins, while maintaining the flavor of Shiraegi.

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

Claims (7)

The process of preparing meat and meat broth for gomtang (S10), the process of preparing stir-fried siraegi-tang (S20), and the cooking process of boiling shiraegi gomtang by mixing meat broth containing meat for gomtang and vegetable broth containing siraegi including (S30),
The meat and meat broth preparation process (S10) for gomtang,
After soaking the beef in purified water and maintaining for 8 to 12 hours to remove the blood;
Washing the meat from which the blood has been removed after boiling it in a separate cauldron;
Put green pepper, licorice, radish, ginseng, bay leaf, meat that has been washed clean with blood and bone broth in water, and boil over high heat while removing oil,
Covering the lid and simmering over medium heat for 1 hour 30 minutes to 1 hour 50 minutes;
The step of removing the meat, cutting it into thin slices, seasoning it with garlic, sesame oil, pepper, and soy sauce, and cooling it at room temperature;
The broth from which the meat is removed includes a step of removing the remaining oil and cooling it by the osmotic principle,
The process (S20) of preparing stir-fried shiraegi-tang is,
Soaking 3 kg of shiraegi in hot water for 30 minutes, boiling the soaked shiraegi for 30 minutes on high heat, closing the lid and steaming for 30 minutes, then draining and rinsing 3 times or more to remove impurities and draining the water;
Stir-frying dried shiraegi and green onion 200g, perilla oil 1L, ground garlic 200g, traditional soybean paste 200g, dashi daikon 100g, perilla powder 200g, and broth 2L for 10-20 minutes;
Put the roasted shiraegi in vegetable broth and boil while adding hot water and cheongyang red pepper to boil and season with salt to 0.5-0.8 based on salinity standards; including;
If you steam boiled Shiraegi, moisture can seep into it.
Rinse the boiled shiraegi in lukewarm water to prevent it from becoming tough.
If you stir-fry the shiraegi, the flavor of the seasoning can be evenly coated on the shiraegi and the flavor can be increased.
Shiraegi gomtang cooking process (S30),
Meat for gomtang in a clay pot and soup of vegetable broth produced by the preparation process (S20) of seasoned meat, meat broth, and stir-fried siraegi-tang produced by the preparation process (S10) of gomtang in a 7:3 weight ratio mixing and boiling;
Including the step of adding enoki mushrooms and hot water while boiling in a pot,
Meat for gomtang and beef in the meat broth preparation process (S10) are 20Kg of pork, 20Kg of scallop, 40Kg of brisket, 20Kg of beef head,
Meat for gomtang and bone broth in the meat broth preparation process (S10) are prepared by boiling beef bones, miscellaneous bones, ribs, and tails, and boiling them.
The seasoning of the meat for gomtang and the meat obtained in the meat broth preparation process (S10) is 1Kg of garlic, 500g of sesame oil, 400g of pepper, 1L of soy sauce,
The steamed shiraegi soaked in the preparation process (S20) of stir-fried shiraegi-tang is steamed for more than 30 minutes,
In the preparation process (S20) of stir-fried shiraegi-tang, the ingredients for stir-frying shiraegi are boiled shiraegi 3Kg, green onion 200g, perilla oil 1L, ground garlic 200g, traditional soybean paste 200g, dashida 100g, perilla powder 200g, and 2 liters of broth.
The vegetable broth of the preparation process (S20) of stir-fried Shiraegi-tang is 100L of water, 10 green onions, 3 kelp, 10 onions, 500g of anchovy, and boil for 30 minutes. delete delete delete delete delete delete

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