KR102511637B1 - Method for making galbi-jjim - Google Patents

Abstract

The present invention relates to a method for producing braised ribs with flavor, which includes the first step of providing ribs and broth; A second step of preparing a marinade; A third step of preparing ribs using the ribs and broth provided in the first step and the marinade prepared in the second step; the ribs provided in the first step are defrosted before the third step of preparing the ribs Steps 2-1 include the first aging step of dipping the ribs using collard greens and kale juice, layering the ribs, and placing an aging aid containing cuts of collard greens and kale between the stacked ribs. Method for manufacturing braised short ribs with flavor, including tea ripening step

Description

How to make braised short ribs with flavor at franchise stores {METHOD FOR MAKING GALBI-JJIM}

The present invention relates to a method for manufacturing braised short ribs with flavor at a franchise store.

The present invention relates to a method for preparing braised short ribs with flavor. Galbijjim is a dish in which beef ribs or pork ribs are steamed so that the sweet seasoning is absorbed, and it is often made as a holiday or party food. Recently, it is often served as an a la carte dish in restaurants.

However, since ribs are attached to the ribs, it is difficult to eat without proper tenderization and the texture is very bad, so the seasoning process is very important. For this purpose, it is important to catch traps and stink bugs.

However, galbijjim is not only difficult to make at home, but also very difficult to serve in large quantities whenever customers want, especially in franchise stores that must maintain a similar taste. It is one of the foods that are very difficult to handle.

In addition, in order to provide braised short ribs at franchise stores, it is important to provide pre-processed meat and seasonings so that they do not spoil during the delivery process, while preserving the original flavor. In particular, in order to provide meat and seasoning to merchants, it is necessary to go through a freezing and thawing process, and the original taste changes through freezing and thawing, and in many cases, the meat smells bad.

Therefore, the existing method of manufacturing ribs for home use has a disadvantage in that it is very difficult to apply to franchise stores. Korean Patent Publication No. 1992-0021041 'Instant rib stew composition' relates to an instant rib stew composition that can be cooked and eaten in a short time. In order to prevent changes in the texture or taste of meat during the process of cooling and heating food, it is sealed and packed, and it is pressurized at high temperature. Sterilization is used to give storability, and the convenience of cooking and eating at home in a short time with a microwave oven or hot water is being promoted.

However, although such steamed ribs can be sold through marts or convenience stores, it is a cooking method that is difficult to use in franchise stores. there is.

The present invention has been devised to overcome the above disadvantages, and an object of the present invention is to provide a cooking method for providing galbijjim that retains the original taste and flavor while providing food through franchise stores.

In order to achieve the above object, a first step of providing ribs and broth to provide a method for manufacturing ribs with flavor; A second step of preparing a marinade; A third step of preparing ribs using the ribs and broth provided in the first step and the marinade prepared in the second step; the ribs provided in the first step are defrosted before the third step of preparing the ribs Steps 2-1 include the first aging step of dipping the ribs using collard greens and kale juice, layering the ribs, and placing an aging aid containing cuts of collard greens and kale between the stacked ribs. Including tea ripening stage.

The first step is to soak 40 kg of chuck ribs cut into pieces of about 4 cm in water for 2 to 4 hours to remove blood, add 100 to 120 parts by mass of water based on 100 mass of chuck ribs, and heat in a cauldron for 40 minutes to remove floating matter It may be to make broth while stirring with the heat off and stirring for about 20 minutes to remove floating matter.

In the first aging step, 100 parts by weight of kiwi juice, 0.01 to 0.04 parts by weight of rice wine, 0.1 to 2 parts by weight of lemon juice, 2 to 8 parts by weight of collard green juice, and 2 to 8 parts by weight of kale juice are mixed with 100 parts by weight of water. It may be that the mixture is aged for 4 to 6 hours at 0 to 10 degrees Celsius.

The secondary aging step may be to cut each of 100 parts by weight of collard greens and kale into pieces of about 0.5 cm to 1 cm with respect to 100 parts by weight of shiitake mushrooms, put them between chuck ribs, and age for about 4 to 12 hours.

Prior to storing the marinade prepared in the second step in a freezer at -18 ° C or lower, an oxygen supply step of supplying and stirring the marinade at -0 to -3 ° C may be further included.

The invention as described above has the effect of providing braised ribs without losing the original taste and flavor while providing braised ribs through franchise stores.

1 shows one embodiment according to the present invention;

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. The drawing is a view showing a method for manufacturing ribs according to the present invention.

1) Provision of ribs

Braised ribs according to the present invention uses chuck ribs, and 40 kg of chuck ribs cut into about 4 cm are soaked in water for 2 hours or more and 3 hours or less to remove blood. Chuck ribs are different for each country of origin, but they refer to the ribs of the 2nd to 5th ribs, and there is a difference from the ribs of the 6th to 8th, which are called short ribs. Chuck galbi has good marketability and gives a chewy texture.

At this time, turn on running water to remove blood and oil, or change the water once every 30 minutes, and remove bone powder and lumps of fat that have settled in the ribs after the blood has been removed.

In this way, about 1 to 1.2 of water is added to 1 mass of chuck ribs pretreated and heated. In the embodiment, 40 kg of chuck ribs are heated in a cauldron for 40 minutes based on 48 L of water. At this time, floats come out of the chuck ribs and float on the water, which is heated over high heat.

The work of removing the floating matter continues without turning on the fire. If you continue for about 20 minutes, most of the floating matter will be removed, and the floating matter may be adsorbed between the beef ribs.

Galbijjim is good to feel the texture of chewing the meat, but the meat is not tough. Usually, in order to soften the meat, there are many cases of grinding fruit. However, in the present invention, in addition to using the conventional method, primary aging is performed to soften the ring.

In the present invention, collard greens and kale are used to make the meat softer and give a fresh taste while removing stink or miscellaneous odors from meat. , 0.1 to 2 parts by weight of lemon juice, 2 to 8 parts by weight of collard green juice, and 2 to 8 parts by weight of kale juice, and aged for 4 to 6 hours at 0 to 10 degrees Celsius in a mixture.

Rice wine has the function of softening the meat, kiwi juice and lemon juice have the function of enhancing the taste and aroma, and collard green juice and kale juice have the function of absorbing odors from the meat and improving the quality of the meat. It serves to tenderize the flesh.

Collard greens are also called chard as one of the vegetables used in soup dishes. They are also cooked with a recipe similar to spinach. It is a vegetable that has been used as a food ingredient in Europe since BC. It is much wider and larger and has a high mineral content and is known to be rich in vitamin A.

Kale is a leafy vegetable with the highest content of beta-carotene among green and yellow vegetables.

Kiwi can be substituted with apples or pears, but for the first maturation, it is better to use kiwis with softer flesh, and when kiwis are used with collard greens or kale than apples or pears, they have a better flavor and the meat is more tender. . Kiwi is crushed and mashed to make juice for use. In addition, collard greens or kale stems are tough and do not have any scent, so separate and remove the stems and use only the green or greenish-yellow leaf parts.

Lemon juice is used to make juice by peeling the skin of a lemon and crushing or grinding only the lemon kernels.

Collard greens and kale are finely ground and juiced before use. However, too much collard greens and kale can leave a somewhat bitter aftertaste, so do not enter more than 8 parts by weight based on 100 parts by weight of kiwi juice.

For the secondary aging, shiitake mushrooms, kale, and collard greens are finely chopped and put between the meat and layered. The secondary aging is intended to remove stink and other odors and create a subtle fragrance, and seasonings such as garlic and pepper are not suitable for use on uncooked meat, and there is a risk that the meat itself will have a strong scent.

Cut each of 100 parts by weight of collard greens and kale with respect to 100 parts by weight of shiitake mushrooms into pieces of about 0.5 cm to 1 cm in size, put an appropriate amount between chuck ribs, and ferment for 4 to 12 hours. It is enough if the shiitake mushrooms, collard greens, and kale chopped mixture are placed between the chuck ribs so that the chuck ribs do not touch each other. 0.1 to 0.2 parts by weight of the mixture is used for 100 parts by weight of chuck ribs and stacked between chuck ribs.

The secondary aging is carried out along with the thawing process, and the water from the thawing process is absorbed into the mixture, so that the meat does not become too muddy due to the water from the thawing process, and the flavor of the mixture catches the miscellaneous odors from the thawing process.

(2) Manufacture of Galbijjim Marinade

The pulp of apples and pears from which seeds have been removed is crushed using a blender to a size of about 2.5 mm, and red pepper paste, ketchup, and starch syrup are added to the crushed apples and pears. Specifically, with respect to 1 part by mass of crushed apple, 1 part by mass of pear, 2 parts by mass of red pepper paste, 1 part by mass of ketchup, 1 part by mass of onion, 1 part by mass of wasabi, 0.3 part by weight of starch syrup, 2.1 part by weight of soy sauce, 2.1 part by weight of soju, 0.5 part by weight of sugar, 2.2 parts by weight of minced garlic Mix for 2 hours or more using a 2-volume mixer. About 16kg of crushed apple, 16kg of crushed pear: 32kg of red pepper paste: 15kg of tomato ketchup: 16kg of onion: 4.8kg of wasabi: 33.6L of starch syrup: 33.6kg of dark soy sauce: 8L of soju: 35kg of sugar: 32kg of minced garlic.

The mixed sauce is subdivided into predetermined units (about 20 kg) and aged by freezing for more than 30 days in a freezer at a temperature of -18 degrees Celsius or less. This aging process makes it possible to remove the unique freshness and bitter taste of red pepper.

In addition, during cooling, oxygen is dissolved in the sauce by injecting the sauce while stirring while the temperature is lowered to about 0 degrees Celsius to -3 degrees Celsius. After carrying out this oxygen injection operation for about 1 hour at about 0 degrees Celsius to -3 degrees Celsius, it is frozen and matured in a freezer at -18 degrees Celsius or less. Freezing at minus 18 degrees Celsius is necessary for long-term storage and supply to franchisees, but it can slightly damage the original taste of the material. By reacting with oxygen, the oxygen can be dissolved in the moisture of the source. After that, even the dissolved oxygen is cooled together by rapid freezing and then dissolved together when thawing. You will be able to experience more of its aroma and flavor. To this end, an oxygen inlet and an outlet are separately formed, oxygen is continuously injected toward the oxygen inlet, and gas and oxygen coming out of the outlet are injected back toward the inlet together.

(3) Manufacturing Galbijjim

The beef rib broth and beef ribs made in step 1 are mixed with the ribs seasoning sauce made in step 2 and heated over a fire. Chuck rib broth 48L: Mix 40kg of chuck ribs and heat over low heat for 35 minutes. At this time, stir every 30 minutes so that the rich taste of the meat can come out sufficiently, stir gently so that the bones of the ribs and meat do not separate, cool the seasoned ribs sufficiently, and then freeze them in a freezer at a temperature of -18 ° C or lower. During the cooling process, the solidified oil is skimmed off.

Frozen short ribs are thawed in a refrigerator at a temperature of 0 to 1 ° C before use. If defrosted in direct sunlight or at room temperature or in a water bath, the taste may deteriorate or deteriorate, so refrigerate to defrost.

100 parts by weight of ribs, 5 parts by weight of minced garlic, 10 parts by weight of green onion, 8 parts by weight of onion, 8 parts by weight of carrot, 7 parts by weight of broth, 32 parts by weight of broth, 9.5 parts by weight of sauce. After cooking is completed, add 0.5 parts by weight of sesame oil.

Specifically, for 1kg of ribs, minced garlic 50g: green onion 100g: onion 80g: carrot 70g: 8 rice cakes: broth 320g: steam seasoning 95g and cook over medium heat. turn off Sesame oil loses its aroma?? put it at the end

Place the braised short ribs cooked in this way on a stone plate and decorate with 5g of sesame seeds and 5g of chives. At this time, the stone plate is prepared in a pre-heated state so that the ribs can be kept warm.

(4) Examples

Two types of braised ribs made according to the present invention and two types of braised ribs made by the existing method were evaluated by 100 people on a scale of 5 out of 5 in terms of texture (including non-toughness), aroma, and overall taste (satisfaction). made me pay Examples 1 and 2 are braised ribs made according to the present invention. Example 1 used the maximum amount of kale and collard greens in the first and second aging processes, and Example 2 used the minimum amount.

Comparative Examples 1 and 2 selected braised ribs from stores sold on the market, and non-spicy products were used to better compare aroma and taste, and tasters did not know which ones were prepared by Comparative Examples and Examples. (the lower the job, the higher the satisfaction, and the higher the other items, the higher the satisfaction)

texture catch up incense overall taste
(satisfaction) Example 1 4.4 0.2 4.5 4.6 Example 2 4.2 0.7 4.0 4.2 Comparative Example 1 3.8 2.1 3.1 3.3 Comparative Example 2 3.3 1.3 2.9 3.6

It can be seen that the difference between Examples 1 and 2 is the difference between kale and collard greens used, and it can be seen that the amount of kale and collard greens used has a greater effect on texture and a greater effect on odor and flavor. There is also a difference in overall satisfaction.

Comparative Example is braised ribs prepared by the conventional method, and it can be seen that it is inferior to the Example in all aspects such as texture, odor, and aroma. It can be seen that Comparative Example 1 has the most miscellaneous items, which greatly reduces the overall satisfaction.

Next, the case of cooling the sauce by supplying oxygen (Example 3) and the case of cooling and using the sauce without supplying oxygen (Example 4) compared the flavor. (out of 5, the higher the better)

incense overall taste
(satisfaction) Example 3 4.8 4.6 Example 4 4.5 4.2 Comparative Example 3 3.5 3.4 Comparative Example 4 3.1 3.6

In the embodiment according to the present invention, it can be seen that the fragrance or overall taste felt by the consumer has a better fragrance and higher satisfaction than those produced by the conventional method, and it can be seen that the fragrance or overall satisfaction greatly increases when oxygen is supplied. there is. It can be seen that Comparative Example 3 is superior to Comparative Example 4 in terms of flavor, but the overall satisfaction is lower than Comparative Example 4 because the texture is inferior.

Claims (5)

As a method for producing braised ribs with flavor
A first step of providing ribs and broth;
A second step of preparing a marinade;
A third step of preparing ribs using the ribs and broth provided in the first step and the marinade prepared in the second step;
The ribs served in step 1 are
It goes through the 2-1st step of defrosting before the 3rd step of manufacturing braised ribs.
The first aging step of marinating ribs using collard greens and kale juice
It includes a second aging step of layering the ribs and placing a aging aid containing collard greens and cuts of kale between the stacked ribs,
In the first aging step, 100 parts by weight of kiwi juice, 0.01 to 0.04 parts by weight of rice wine, 0.1 to 2 parts by weight of lemon juice, 2 to 8 parts by weight of collard green juice, and 2 to 8 parts by weight of kale juice are mixed with 100 parts by weight of water. Aging in the mixture made for 4 to 6 hours at 0 to 10 degrees Celsius,
In the second aging step, 100 parts by weight of collard greens and kale are cut into pieces of about 0.5 to 1 cm in size based on 100 parts by weight of shiitake mushrooms, put between chuck ribs, aged for 4 to 12 hours
Before storing the marinade prepared in the second step in a freezer below minus 18 degrees Celsius, supplying oxygen to the marinade at -0 degrees Celsius to -3 degrees Celsius and stirring it to further include an oxygen supply step, braised ribs with flavor manufacturing method
The method of claim 1, wherein the first step is to soak 40 kg of chuck ribs cut into pieces of about 4 cm in water for 2 to 4 hours to remove blood, add 100 to 120 parts by mass of water based on 100 mass of chuck ribs, and cook in a cauldron for 40 kg. A method for producing braised short ribs with flavor, characterized by removing floating matter by heating for minutes, stirring for about 20 minutes while stirring with the fire off, removing floating matter and making broth




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