KR102527211B1 - Manufacturing method of beef rib soup from which oil has been removed - Google Patents
Manufacturing method of beef rib soup from which oil has been removed Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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Abstract
본 발명은 유분이 제거된 갈비탕의 제조방법에 관한 것으로, 더욱 상세하게는 정제수에 소갈비, 간장 혼합물, 국간장, 무, 양파, 마늘, 배, 대파, 매실 농축액 및 대추 농축액을 투입하고 가열하는 육수제조단계, 상기 육수제조단계를 통해 제조된 육수에서 소갈비를 분리하고 손질하는 소갈비분리가공단계, 상기 소갈비분리가공단계를 통해 소갈비가 분리된 육수를 냉각하여 응고된 유분을 제거하는 유분제거단계 및 상기 유분제거단계를 통해 유분이 제거된 육수에 상기 소갈비분리가공단계를 통해 가공된 소갈비를 혼합하는 소갈비혼합단계로 이루어진다.
상기의 과정을 통해 제조되는 갈비탕은 포화지방의 함량이 높은 유분이 제거되어 취식자의 건강을 증진시킬 뿐만 아니라, 잡내가 제거되고 담백한 맛을 나타낸다.The present invention relates to a method for producing galbi-tang with oil removed, and more particularly, beef ribs, soy sauce mixture, soup soy sauce, radish, onion, garlic, pear, green onion, plum concentrate, and jujube concentrate are added to purified water and heated. Manufacturing step, beef ribs separation processing step of separating and trimming beef ribs from the broth prepared through the broth production step, oil removal step of removing solidified oil by cooling the beef ribs separated through the beef ribs separation processing step, and the above It consists of a beef rib mixing step of mixing the beef ribs processed through the beef ribs separation processing step with the broth from which oil is removed through the oil removal step.
Galbitang prepared through the above process not only improves the health of eaters by removing oil with a high saturated fat content, but also removes miscellaneous odors and shows a light taste.
Description
본 발명은 유분이 제거된 갈비탕의 제조방법에 관한 것으로, 더욱 상세하게는 포화지방의 함량이 높은 유분이 제거되어 취식자의 건강을 증진시킬 뿐만 아니라, 잡내가 제거되고 담백한 맛을 나타내는 유분이 제거된 갈비탕의 제조방법에 관한 것이다.The present invention relates to a method for producing Galbi-tang from which oil is removed, and more particularly, oil with a high content of saturated fat is removed to improve the health of eaters, as well as to remove miscellaneous odors and remove oil showing a bland taste. It relates to a method for producing Galbi-tang.
일반적으로 갈비라 함은 척추를 제외한 지방이 적고 담백질(근육)이 많은 등뼈 부분 또는 그 등뼈로 만든 요리를 말하는 것으로, 그 특유의 뛰어난 맛과 영양으로 인해 김치 및 불고기와 더불어 한국인은 물론 외국인에게도 선호도가 가장 높은 음식 중의 하나이다.In general, galbi refers to the part of the backbone that is low in fat and high in protein (muscle), except for the backbone, or a dish made from the backbone. Due to its unique taste and nutrition, it is preferred by Koreans as well as foreigners along with Kimchi and Bulgogi. is one of the highest foods.
한편, 갈비는 돼지고기를 이용한 돼지갈비와 소고기를 이용한 소갈비가 있으며, 이러한 갈비를 이용한 음식에는 갈비를 육수와 함께 끓인 소 갈비탕과, 갈비를 양념과 함께 졸인 소·돼지 갈비찜 및 갈비를 구운 소·돼지 갈비 구이 등이 있다.On the other hand, galbi has pork ribs using pork and beef ribs using beef. Foods using these ribs include beef ribs stewed with broth, beef ribs stewed with seasoning, braised beef and pork ribs, and grilled beef ribs. Pork ribs, etc.
소갈비탕에 관한 기록은 1890년대의 궁중연회 상차림 등에서 보여지나, 그보다 먼저인 고려시대 말부터 먹어온 것으로 추측되며, 일반적인 제조방법은, 소갈비를 5cm 내지 6㎝로 토막낸 후 맹물에서 삶아 뼈에 붙은 고기가 떨어질 정도로 연하고 흐물흐물해지도록 푹 곤 다음, 이것을 곰국과 같이 조미하여 간장으로 끓이거나, 그대로 국물과 함께 떠서 파 다진 것을 넣고 소금으로 간을 하는 과정으로 이루어진다.Records on beef galbitang are shown in the table setting of court banquets in the 1890s, but it is assumed that it has been eaten since the end of the Goryeo Dynasty, which was earlier than that. It is done by boiling the meat until it is tender enough to fall apart, then seasoning it like gomguk and boiling it with soy sauce, or scooping it up with the broth, adding chopped green onions and seasoning with salt.
그러나, 갈비를 이용하여 갈비탕을 조리함에 있어서 적정한 성분을 혼합하지 않으면, 갈비 고유의 냄새(누린내)를 제거하지 못하여 심한 거부감을 느끼게 하는 문제점이 있었다.However, when cooking rib soup using ribs, if proper ingredients are not mixed, there is a problem in that the smell (smell) inherent in ribs cannot be removed, causing a severe sense of rejection.
또한, 상기의 과정을 통해 제조되는 소갈비탕은 영양이 풍부하고 소화흡수가 잘되어 어린이의 성장뿐만 아니라 성인들의 영양섭취에도 매우 필요한 식품이지만, 소갈비탕에는 포화지방산이 주성분인 유분이 다량 함유되어 다량을 오랜기간 섭취시 취식자의 건강에 악영향을 미치는 문제점이 있었다.In addition, beef rib soup prepared through the above process is rich in nutrients and well digested and absorbed, so it is a very necessary food not only for children's growth but also for nutrition intake of adults. There was a problem that adversely affects the health of eaters when ingested for a long time.
본 발명의 목적은 포화지방의 함량이 높은 유분이 제거되어 취식자의 건강을 증진시킬 뿐만 아니라, 잡내가 제거되고 담백한 맛을 나타내는 유분이 제거된 갈비탕의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for producing Galbi-tang, in which oil with a high saturated fat content is removed to improve the health of eaters, as well as to remove miscellaneous odors and oil showing a light taste.
본 발명의 목적은 정제수에 소갈비, 간장 혼합물, 국간장, 무, 양파, 마늘, 배, 대파, 매실 농축액 및 대추 농축액을 투입하고 가열하는 육수제조단계, 상기 육수제조단계를 통해 제조된 육수에서 소갈비를 분리하고 손질하는 소갈비분리가공단계, 상기 소갈비분리가공단계를 통해 소갈비가 분리된 육수를 냉각하여 응고된 유분을 제거하는 유분제거단계 및 상기 유분제거단계를 통해 유분이 제거된 육수에 상기 소갈비분리가공단계를 통해 가공된 소갈비를 혼합하는 소갈비혼합단계로 이루어지는 것을 특징으로 하는 유분이 제거된 갈비탕의 제조방법을 제공함에 의해 달성된다.An object of the present invention is to add beef ribs, soy sauce mixture, soup soy sauce, radish, onion, garlic, pear, green onion, plum concentrate and jujube concentrate to purified water and heat the broth manufacturing step, beef ribs in the broth prepared through the broth manufacturing step. A beef rib separation processing step of separating and trimming, an oil removal step of removing coagulated oil by cooling the beef ribs separated through the beef rib separation processing step, and separating the beef ribs into the broth from which the oil was removed through the oil removal step It is achieved by providing a method for producing galbitang with oil removed, characterized in that it consists of a beef rib mixing step of mixing the beef ribs processed through the processing step.
본 발명의 바람직한 특징에 따르면, 상기 육수제조단계는 정제수 100 중량부, 소갈비 20 내지 40 중량부, 간장 혼합물 3 내지 7 중량부, 무 5 내지 10 중량부, 양파 1 내지 5 중량부, 마늘 1 내지 5 중량부, 배 1 내지 3 중량부, 대파 5 내지 10 중량부, 매실 농축액 1 내지 3 중량부 및 대추 농축액 1 내지 3 중량부를 투입하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the broth preparation step is 100 parts by weight of purified water, 20 to 40 parts by weight of beef ribs, 3 to 7 parts by weight of soy sauce mixture, 5 to 10 parts by weight of radish, 1 to 5 parts by weight of onion, 1 to 1 garlic 5 parts by weight, 1 to 3 parts by weight of pear, 5 to 10 parts by weight of green onion, 1 to 3 parts by weight of plum concentrate and 1 to 3 parts by weight of jujube concentrate.
본 발명의 더 바람직한 특징에 따르면, 상기 육수제조단계는 95 내지 100℃의 온도에서 30 내지 40분 동안 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the broth preparation step is made at a temperature of 95 to 100 ° C. for 30 to 40 minutes.
본 발명의 더욱 바람직한 특징에 따르면, 상기 간장 혼합물은 진간장 100 중량부 및 국간장 140 내지 160 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the soy sauce mixture is composed of 100 parts by weight of soy sauce and 140 to 160 parts by weight of soy sauce.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 매실 농축액은 매실 100 중량부와 설탕 100 내지 200 중량부를 용기에 투입하고 혼합한 후에, 밀봉하여 3 내지 6개월 동안 숙성하여 제조되는 것으로 한다.According to a more preferred feature of the present invention, the plum concentrate is prepared by putting 100 parts by weight of plum and 100 to 200 parts by weight of sugar into a container, mixing, sealing, and aging for 3 to 6 months.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 대추 농축액은 대추 100 중량부를 정제수 400 내지 600 중량부와 혼합하고 95 내지 100℃의 온도에서 1 내지 3시간 동안 가열하여 제조되는 것으로 한다.According to a more preferred feature of the present invention, the jujube concentrate is prepared by mixing 100 parts by weight of jujube with 400 to 600 parts by weight of purified water and heating at a temperature of 95 to 100 ° C. for 1 to 3 hours.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 유분제거단계는 1 내지 5℃의 온도에서 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the oil removal step is to be made at a temperature of 1 to 5 ℃.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 육수제조단계 이전에는 소갈비를 50 내지 60℃의 잡내제거용 혼합물에 1 내지 3시간 동안 침지하여 핏물과 잡내를 제거하는 잡내제거단계가 더 진행되는 것으로 한다.According to a more preferred feature of the present invention, prior to the broth production step, the step of removing blood and debris by immersing beef ribs in a mixture for removing debris at 50 to 60 ° C. for 1 to 3 hours is further performed. .
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 잡내제거용 혼합물은 에탄올 100 중량부, 곽향 10 내지 20 중량부, 자소엽 3 내지 5 중량부, 계피 5 내지 10 중량부, 오갈피나무 뿌리 5 내지 10 중량부, 정향 1 내지 5 중량부, 마늘 5 내지 10 중량부, 생강 5 내지 10 중량부 및 소금 3 내지 5 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the admixture for removing weeds is 100 parts by weight of ethanol, 10 to 20 parts by weight of gauze, 3 to 5 parts by weight of perilla leaf, 5 to 10 parts by weight of cinnamon, 5 to 10 parts by weight of ginseng roots 1 to 5 parts by weight of cloves, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and 3 to 5 parts by weight of salt.
본 발명에 따른 유분이 제거된 갈비탕의 제조방법은 포화지방의 함량이 높은 유분이 제거되어 취식자의 건강을 증진시킬 뿐만 아니라, 잡내가 제거되고 담백한 맛을 나타내는 갈비탕을 제공하는 탁월한 효과를 나타낸다.The method for producing galbitang with oil removed according to the present invention shows an excellent effect of providing galbitang with a light taste and eliminating miscellaneous odors as well as improving the health of eaters by removing oil with a high content of saturated fat.
도 1은 본 발명의 일 실시예에 따른 유분이 제거된 갈비탕의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 유분이 제거된 갈비탕의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a method of manufacturing galbitang from which oil is removed according to an embodiment of the present invention.
2 is a flow chart showing a method of manufacturing galbitang from which oil is removed according to another embodiment of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.
본 발명에 따른 유분이 제거된 갈비탕의 제조방법은 정제수에 소갈비, 간장 혼합물, 국간장, 무, 양파, 마늘, 배, 대파, 매실 농축액 및 대추 농축액을 투입하고 가열하는 육수제조단계(S101), 상기 육수제조단계(S101)를 통해 제조된 육수에서 소갈비를 분리하고 손질하는 소갈비분리가공단계(S103), 상기 소갈비분리가공단계(S103)를 통해 소갈비가 분리된 육수를 냉각하여 응고된 유분을 제거하는 유분제거단계(S105) 및 상기 유분제거단계(S105)를 통해 유분이 제거된 육수에 상기 소갈비분리가공단계를 통해 가공된 소갈비를 혼합하는 소갈비혼합단계(S107)로 이루어진다.The manufacturing method of galbitang with oil removed according to the present invention is a broth preparation step of adding beef ribs, soy sauce mixture, soup soy sauce, radish, onion, garlic, pear, green onion, plum concentrate and jujube concentrate to purified water and heating (S101), A beef ribs separation processing step (S103) of separating and trimming beef ribs from the broth prepared through the broth preparation step (S101), and cooling the broth from which beef ribs were separated through the beef ribs separation processing step (S103) to remove solidified oil. It consists of an oil removal step (S105) and a beef rib mixing step (S107) of mixing the beef ribs processed through the beef rib separation processing step with the broth from which oil is removed through the oil removal step (S105).
상기 육수제조단계(S101)는 정제수에 소갈비, 간장 혼합물, 국간장, 무, 양파, 마늘, 배, 대파, 매실 농축액 및 대추 농축액을 투입하고 가열하는 단계로, 정제수 100 중량부, 소갈비 20 내지 40 중량부, 간장 혼합물 3 내지 7 중량부, 무 5 내지 10 중량부, 양파 1 내지 5 중량부, 마늘 1 내지 5 중량부, 배 1 내지 3 중량부, 대파 5 내지 10 중량부, 매실 농축액 1 내지 3 중량부 및 대추 농축액 1 내지 3 중량부를 교반기가 구비된 가열장치가 투입하고 100 내지 200rpm의 속도로 교반하면서 95 내지 100℃의 온도에서 30 내지 40분 동안 가열하는 과정으로 이루어지는 것이 바람직하다.The broth preparation step (S101) is a step of adding and heating beef ribs, soy sauce mixture, soup soy sauce, radish, onion, garlic, pear, green onion, plum concentrate and jujube concentrate in purified water, 100 parts by weight of purified water, 20 to 40 beef ribs parts by weight, soy sauce mixture 3 to 7 parts by weight, radish 5 to 10 parts by weight, onion 1 to 5 parts by weight, garlic 1 to 5 parts by weight, pear 1 to 3 parts by weight, green onion 5 to 10 parts by weight, plum concentrate 1 to 5 parts by weight 3 parts by weight and 1 to 3 parts by weight of the jujube concentrate are added to a heating device equipped with a stirrer and stirred at a speed of 100 to 200 rpm while heating at a temperature of 95 to 100 ° C. for 30 to 40 minutes.
이때, 상기 간장 혼합물은 3 내지 7 중량부가 함유되며, 본 발명을 통해 제조되는 갈비탕 육수에 짭잘한 맛과 감칠맛을 부여하는 역할을 하는데, 진간장 100 중량부 및 국간장 140 내지 160 중량부로 이루어지는 것이 바람직하다.At this time, the soy sauce mixture contains 3 to 7 parts by weight, and serves to impart salty taste and umami to the galbitang broth prepared through the present invention, 100 parts by weight of dark soy sauce and 140 to 160 parts by weight of soup soy sauce. do.
상기와 같이 진간장 100 중량부에 국간장 140 내지 160 중량부가 함유되면 짠맛이 지나치게 강하지 않으면서도 적절한 염도와 감칠맛을 나타내는 간장혼합물이 제공되는데, 상기 진간장 100 중량부 대비 국간장의 함량이 140 중량부 미만이면 간장혼합물의 염도가 지나치게 낮아 갈비탕의 맛이 저하되며, 상기 국간장의 함량이 160 중량부를 초과하게 되면 간장혼합물의 염도가 지나치게 증가하고 감칠맛이 저하되어 갈비탕의 짠맛이 지나치게 증가하면서 기호도가 저하된다.As described above, when 140 to 160 parts by weight of soup soy sauce is contained in 100 parts by weight of dark soy sauce, a soy sauce mixture is provided that exhibits appropriate salinity and umami without excessively strong saltiness. If the saltiness of the soy sauce mixture is too low, the taste of galbitang is deteriorated, and when the content of the soy sauce for soup exceeds 160 parts by weight, the salinity of the soy sauce mixture is excessively increased and the umami is lowered. .
또한, 상기 매실 농축액은 1 내지 3 중량부가 함유되며, 본 발명을 통해 제조되는 갈비탕에 단맛을 부여하고 풍미를 향상시키며 잡내를 줄여줄 뿐만 아니라, 갈비탕의 변질을 억제하여 보존성을 향상시키는 역할을 하는데, 매실 100 중량부와 설탕 100 내지 200 중량부를 용기에 투입하고 혼합한 후에, 밀봉하고 20 내지 25℃의 온도에서 3 내지 6개월 동안 숙성하는 과정으로 제조된다.In addition, the plum concentrate contains 1 to 3 parts by weight, and not only gives sweetness to the galbitang prepared through the present invention, improves flavor, and reduces odor, but also suppresses the deterioration of the galbitang to improve preservation. , After putting 100 parts by weight of plum and 100 to 200 parts by weight of sugar into a container and mixing, it is sealed and prepared by aging for 3 to 6 months at a temperature of 20 to 25 ° C.
상기 매실 농축액의 함량이 1 중량부 미만이면 상기의 효과가 미미하며, 상기 매실 농축액의 함량이 3 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 갈비탕의 단맛이 지나치게 증가하여 기호도가 저하될 수 있다.If the content of the plum concentrate is less than 1 part by weight, the above effect is insignificant, and if the content of the plum concentrate exceeds 3 parts by weight, the above effect is not greatly improved, but the sweetness of Galbitang is excessively increased and the preference is lowered can
또한, 상기 대추 농축액은 1 내지 3 중량부가 함유되며, 본 발명을 통해 제조되는 갈비탕에 감칠맛을 부여하며, 잡내를 줄여줄 뿐만 아니라, 각종 영양성분과 약리학적 효능을 부여하는데, 대추 100 중량부를 정제수 400 내지 600 중량부와 혼합하고 95 내지 100℃의 온도에서 1 내지 3시간 동안 가열하여 제조되는 것이 바람직하다.In addition, the jujube concentrate contains 1 to 3 parts by weight, gives umami to Galbitang prepared through the present invention, reduces odor, and provides various nutritional components and pharmacological effects. 100 parts by weight of jujube purified water It is preferably prepared by mixing with 400 to 600 parts by weight and heating at a temperature of 95 to 100 ° C. for 1 to 3 hours.
대추는 비타민과 탄수화물이 풍부하고 약재의 성분을 완충시켜주는 효과가 있어 과일보다는 약으로 더 많이 인식되고 있다. 또한 대추는 비위(비장과 위장, 즉 소화기)를 튼튼하게 하여 내장기능을 회복시키며, 식욕부진이나 소화불량인 사람이 복용하면 속을 편하게 하고, 비장의 기운을 길러주고 위장의 기운을 북돋워 식욕을 촉진 시킨다. 대추가 가지고 있는 비타민류나 식이성 섬유, 플라보노이드, 미네랄 등은 노화방지는 물론 항암효과도 가지고 있으며, 대추의 식이성 섬유는 그러한 발암물질을 흡착, 배출해 몸 밖으로 밀어낸다. 뿐만 아니라 대추에 함유된 베타카로틴은 체내 유해 활성산소를 제독하는 힘을 가지고 있다.Jujube is rich in vitamins and carbohydrates and has the effect of buffering the ingredients of medicinal materials, so it is recognized more as a medicine than a fruit. In addition, jujube restores internal function by strengthening the spleen and stomach (spleen and stomach, that is, digestive system). promote Vitamins, dietary fiber, flavonoids, and minerals that jujube has have anti-aging and anti-cancer effects, and the dietary fiber of jujube adsorbs and releases such carcinogens and pushes them out of the body. In addition, beta-carotene contained in jujube has the power to detoxify harmful active oxygen in the body.
상기 대추 농축액의 함량이 1 중량부 미만이면 상기의 효과가 미미하며, 상기 대추 농축액의 함량이 3 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 갈비탕의 맛과 기호도가 저하될 수 있다.If the content of the jujube concentrate is less than 1 part by weight, the above effect is insignificant, and if the content of the jujube concentrate exceeds 3 parts by weight, the taste and preference of Galbitang may be reduced without greatly improving the above effect.
상기 육수제조단계(S101)에서 진행되는 가열의 과정이 완료된 후에는 상기 육수제조단계(S101)를 통해 제조된 육수를 상온의 조건에서 5 내지 15 동안 방치하는 것이 바람직한데, 상기의 온도로 방치된 육수는 상온으로 서냉되는 과정을 통해 감칠맛과 기호도가 더욱 향상될 수 있다.After the heating process in the broth production step (S101) is completed, it is preferable to leave the broth prepared in the broth production step (S101) for 5 to 15 days at room temperature. The umami and preference of the broth can be further improved through the process of slowly cooling to room temperature.
상기 소갈비분리가공단계(S103)는 상기 육수제조단계(S101)를 통해 제조된 육수에서 소갈비를 분리하고 손질하는 단계로, 상기 육수제조단계(S101)를 통해 제조된 육수에서 소갈비를 분리하고, 분리된 소갈비에 이물질을 제거하고, 먹기좋게 3 내지 7 센티미터의 길이로 절단하는 과정으로 이루어진다.The beef ribs separation processing step (S103) is a step of separating and trimming the beef ribs from the broth prepared through the broth manufacturing step (S101), separating the beef ribs from the broth produced through the broth manufacturing step (S101), and separating It consists of a process of removing foreign substances from the beef ribs and cutting them into 3 to 7 cm lengths that are easy to eat.
상기와 같은 과정으로 이루어지는 소갈비분리가공단계(S103)를 통해 소갈비가 육수로부터 분리되어야 상기 유분제거단계(S105)에서 굳어진 유분의 제거를 용이하게 진행할 수 있다. The beef ribs must be separated from the broth through the beef ribs separation processing step (S103) consisting of the above process, so that the oil hardened in the oil removal step (S105) can be easily removed.
상기 유분제거단계(S105)는 상기 소갈비분리가공단계(S103)를 통해 소갈비가 분리된 육수를 냉각하여 응고된 유분을 제거하는 단계로, 상기 소갈비분리가공단계(S103)를 통해 소갈비가 분리된 육수를 1 내지 5℃로 냉각하고, 냉각된 육수에서 응고된 유분을 물리적으로 제거하는 과정으로 이루어진다.The oil removal step (S105) is a step of cooling the beef ribs separated through the beef ribs separation processing step (S103) to remove the coagulated oil, and the beef ribs are separated through the beef ribs separation processing step (S103). It consists of a process of cooling to 1 to 5 ° C. and physically removing the coagulated oil from the cooled broth.
소갈비에서 발생하는 유분은 포화지방의 함량이 매우 높은데, 포화지방이 다량 함유된 유분의 경우 사람보다 온도가 높은 소의 체내에서는 별다른 문제점을 유발하지 않지만 인체 내에서는 다양한 문제점을 유발하며, 갈비탕의 잡내를 유발하기 때문에 제거하는 것이 바람직하다.The oil from beef ribs has a very high saturated fat content. In the case of oil containing a large amount of saturated fat, it does not cause any problems in the body of cows with a higher temperature than humans, but causes various problems in the human body, It is desirable to remove it because it causes it.
상기와 같이 상기 소갈비분리가공단계(S103)를 통해 소갈비가 분리된 육수를 1 내지 5℃로 냉각하게 되면, 육수에 함유된 유분이 하얀색을 나타내는 왁스와 유사한 제형으로 굳어지는데, 왁스와 유사한 제형으로 굳어진 유분은 물리적인 도구를 이용하여 쉽게 육수로부터 제거할 수 있다.As described above, when the beef ribs are cooled to 1 to 5 ° C. through the beef ribs separation processing step (S103), the oil contained in the broth hardens into a wax-like formulation showing a white color. Hardened oil can be easily removed from the broth using physical tools.
이때, 상기 유분제거단계(S105)의 온도가 1℃ 미만이면 유분이 굳을 뿐만 아니라 육수가 얼어 유분의 제거가 어려워지며, 상기 유분제거단계(S105)의 온도가 5℃를 초과하게 되면 육수에 함유된 유분의 응고가 제대로 진행되지 않기 때문에 유분의 제거가 제대로 진행될 수 없다.At this time, if the temperature of the oil removal step (S105) is less than 1 ° C, not only the oil hardens, but also the broth freezes, making it difficult to remove the oil, and when the temperature of the oil removal step (S105) exceeds 5 ° C, it is contained in the broth Since the coagulation of the removed oil does not proceed properly, the removal of the oil cannot proceed properly.
상기 소갈비혼합단계(S107)는 상기 유분제거단계(S105)를 통해 유분이 제거된 육수에 상기 소갈비분리가공단계(S103)를 통해 가공된 소갈비를 혼합하는 단계로, 상기 유분제거단계(S105)를 통해 유분이 제거된 육수 100 중량부가 상기 소갈비분리가공단계(S103)를 통해 가공된 소갈비 20 내지 40 중량부를 혼합하여 이루어지는 것이 바람직하다.The beef ribs mixing step (S107) is a step of mixing the beef ribs processed through the beef ribs separation and processing step (S103) with the broth from which oil is removed through the oil removal step (S105), the oil removal step (S105) It is preferable to mix 20 to 40 parts by weight of beef ribs processed through the beef ribs separation processing step (S103) with 100 parts by weight of broth from which the oil is removed through.
이때, 상기 소갈비의 투입량은 특별히 한정되지 않고, 갈비탕의 맛과 기호도를 고려하여 정할 수 있는데, 일반적으로 육수 대비 소갈비의 함량이 20 중량부 미만이면 갈비탕의 맛이 저하되며, 육수 대비 소갈비의 함량이 40 중량부를 초과하게 되면 갈비탕의 느끼한 맛과 제조비용이 지나치게 증가하기 때문에 바람직하지 못하다.At this time, the input amount of the beef ribs is not particularly limited, and can be determined in consideration of the taste and preference of the ribs soup. In general, if the content of beef ribs compared to broth is less than 20 parts by weight, the taste of ribs soup is reduced, and the content of beef ribs compared to broth Exceeding 40 parts by weight is undesirable because the greasy taste and manufacturing cost of Galbitang excessively increase.
또한, 상기 육수제조단계(S101) 이전에는 소갈비를 50 내지 60℃의 잡내제거용 혼합물에 1 내지 3시간 동안 침지하여 핏물과 잡내를 제거하는 잡내제거단계(S100)가 더 진행될 수도 있는데, 상기 잡내제거용 혼합물은 에탄올 100 중량부, 곽향 10 내지 20 중량부, 자소엽 3 내지 5 중량부, 계피 5 내지 10 중량부, 오갈피나무 뿌리 5 내지 10 중량부, 정향 1 내지 5 중량부, 마늘 5 내지 10 중량부, 생강 5 내지 10 중량부 및 소금 3 내지 5 중량부로 이루어지는 것이 바람직하다.In addition, before the broth preparation step (S101), a step of removing blood and impurities by immersing beef ribs in a mixture for removing impurities at 50 to 60 ° C. for 1 to 3 hours (S100) may be further performed. The mixture for removal includes 100 parts by weight of ethanol, 10 to 20 parts by weight of perilla leaf, 3 to 5 parts by weight of perilla leaf, 5 to 10 parts by weight of cinnamon, 5 to 10 parts by weight of ginseng root, 1 to 5 parts by weight of cloves, 5 to 5 parts by weight of garlic It is preferably composed of 10 parts by weight, 5 to 10 parts by weight of ginger and 3 to 5 parts by weight of salt.
상기의 과정으로 이루어지는 잡내제거단계(S100)를 거치면 소갈비의 핏물과 잡내가 제거될 뿐만 아니라, 소갈비에 조직이 연화되어 소갈비의 식감이 향상될 수 있다.Through the step of removing miscellaneous odors (S100) consisting of the above process, not only the blood and impurities of the beef ribs are removed, but also the texture of the beef ribs can be improved by softening the tissue of the beef ribs.
상기 에탄올은 가열과정에서 휘발되면서 소갈비에 잔존하는 잡내입자를 흡수해 함께 휘발되기 때문에 잡내제거 효과가 우수하며, 상기 곽향, 자소엽, 계피, 오갈피나무 뿌리, 정향, 마늘, 생강 및 소금은 분말형태로 투입되며 소취 효과가 우수하여 소갈비의 잡내제거 효과를 더욱 향상시킨다.As the ethanol volatilizes during the heating process, it absorbs the miscellaneous particles remaining in the beef ribs and volatilizes together, so the effect of removing the miscellaneous odors is excellent, and the ginseng, perilla leaf, cinnamon, ginseng root, cloves, garlic, ginger and salt are in powder form It is put in as a deodorant and has an excellent deodorizing effect, which further improves the effect of removing waste from beef ribs.
상기 잡내제거단계(S100)에서 사용되는 잡내제거용 혼합물의 온도가 50℃ 미만이면 잡내제거 효과가 저하되고 소갈비의 연화효과가 미미하며, 상기 잡내제거용 혼합물의 온도가 60℃를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 잡내제거용 혼합물에 소갈비의 유효성분이 지나치게 용출되어 갈비탕의 맛과 기호도가 저하될 수 있다.If the temperature of the mixture for removing debris used in the step (S100) is less than 50 ℃, the effect of removing debris is reduced and the softening effect of beef ribs is insignificant, and when the temperature of the mixture for removing debris exceeds 60 ℃ While the effect of is not greatly improved, the active ingredient of beef ribs is excessively eluted in the mixture for removing debris, and the taste and preference of galbi-tang may be lowered.
이하에서는, 본 발명에 따른 유분이 제거된 갈비탕의 제조방법 및 그 제조방법으로 제조된 갈비탕의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of galbitang with oil removed according to the present invention and the physical properties of galbitang produced by the manufacturing method will be described with examples.
<제조예 1> 매실 농축액의 제조<Preparation Example 1> Preparation of plum concentrate
매실 100 중량부와 설탕 150 중량부를 발효용기에 투입하고 혼합한 후에, 발효용기를 밀봉하고 22℃의 온도에서 135일 동안 숙성한 후에, 고형분을 제거하여 매실 농축액을 제조하였다.After putting 100 parts by weight of plum and 150 parts by weight of sugar into a fermentation vessel and mixing, the fermentation vessel was sealed and aged for 135 days at a temperature of 22 ° C., and then solids were removed to prepare a plum concentrate.
<제조예 2> 대추 농축액의 제조<Preparation Example 2> Preparation of jujube concentrate
대추 100 중량부를 정제수 500 중량부와 혼합하고 100℃의 온도에서 2시간 동안 가열한 후에 고형분을 제거하여 대추 농축액을 제조하였다. Jujube concentrate was prepared by mixing 100 parts by weight of jujube with 500 parts by weight of purified water, heating at 100 ° C. for 2 hours, and then removing the solid content.
<제조예 3> 잡내제거용 혼합물의 제조<Preparation Example 3> Preparation of mixture for removing debris
에탄올 100 중량부, 곽향 10 내지 20 중량부, 자소엽 3 내지 5 중량부, 계피 5 내지 10 중량부, 오갈피나무 뿌리 5 내지 10 중량부, 정향 1 내지 5 중량부, 마늘 5 내지 10 중량부, 생강 5 내지 10 중량부 및 소금 3 내지 5 중량부를 혼합하여 잡내제거용 혼합물을 제조하였다.100 parts by weight of ethanol, 10 to 20 parts by weight of perilla leaf, 3 to 5 parts by weight of perilla leaf, 5 to 10 parts by weight of cinnamon, 5 to 10 parts by weight of ginseng root, 1 to 5 parts by weight of cloves, 5 to 10 parts by weight of garlic, A mixture for removing weeds was prepared by mixing 5 to 10 parts by weight of ginger and 3 to 5 parts by weight of salt.
<실시예 1><Example 1>
정제수 100 중량부, 소갈비 30 중량부, 간장 혼합물(진강장과 국간장이 4:6의 중량부로 혼합) 5 중량부, 무 8 중량부, 양파 3 중량부, 마늘 3 중량부, 배 2 중량부, 대파 8 중량부, 상기 제조예 1을 통해 제조된 매실 농축액 2 중량부 및 상기 제조예 2를 통해 제조된 대추 농축액 2 중량부를 교반기가 구비된 가열장치에 투입하고 150rpm의 속도와 98℃의 온도에서 35분 동안 가열하여 육수를 제조하고, 제조된 육수에서 소갈비를 분리한 후에 분리된 소갈비를 5 센티미터의 길이로 절단하고, 소갈비가 분리된 육수를 3℃의 온도로 냉각하여 굳어진 유분을 제거한 후에, 유분이 제거된 육수 100 중량부에 상기 절단된 소갈비 30 중량부를 혼합하여 유분이 제거된 갈비탕을 제조하였다.Purified water 100 parts by weight, beef ribs 30 parts by weight, soy sauce mixture (Jingangjang and soup soy sauce mixed at a ratio of 4:6) 5 parts by weight, radish 8 parts by weight, onion 3 parts by weight, garlic 3 parts by weight, pear 2 parts by weight , 8 parts by weight of green onion, 2 parts by weight of plum concentrate prepared through Preparation Example 1 and 2 parts by weight of jujube concentrate prepared through Preparation Example 2 were put into a heating device equipped with a stirrer, and a speed of 150 rpm and a temperature of 98 ° C. After preparing the broth by heating for 35 minutes, and separating the beef ribs from the prepared broth, the separated beef ribs are cut into a length of 5 cm, and the separated beef ribs are cooled to a temperature of 3 ° C to remove the hardened oil. , Oil-free Galbitang was prepared by mixing 30 parts by weight of the cut beef ribs with 100 parts by weight of broth from which oil was removed.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 3을 통해 제조된 잡내제거용 혼합물을 55℃의 온도로 가열하고, 가열된 잡내제거용 혼합물에 2시간 동안 침지된 소갈비를 사용하여 유분이 제거된 갈비탕을 제조하였다.Proceed in the same manner as in Example 1, but the mixture for removing debris prepared in Preparation Example 3 was heated to a temperature of 55 ° C, and oil was removed using beef ribs immersed in the heated mixture for removing debris for 2 hours. Galbi-tang was prepared.
<비교예 1><Comparative Example 1>
정제수 100 중량부, 소갈비 30 중량부, 국간장 5 중량부, 무 8 중량부, 양파 3 중량부, 마늘 3 중량부, 배 2 중량부, 대파 8 중량부를 교반기가 구비된 가열장치에 투입하고 150rpm의 속도와 98℃의 온도에서 35분 동안 가열하여 갈비탕을 제조하였다.100 parts by weight of purified water, 30 parts by weight of beef ribs, 5 parts by weight of soup soy sauce, 8 parts by weight of radish, 3 parts by weight of onion, 3 parts by weight of garlic, 2 parts by weight of pear, 8 parts by weight of green onion, put into a heating device equipped with a stirrer and stir at 150 rpm Galbitang was prepared by heating for 35 minutes at a speed of 98 ℃.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 간장혼합물 대신 국간장을 사용하여 갈비탕을 제조하였다.Galbitang was prepared in the same manner as in Example 1, but using soy sauce instead of soy sauce mixture.
상기 실시예 1 내지 2 및 비교예 1 내지 2를 통해 제조된 갈비탕의 맛(담백한 맛), 향(잡내 여부), 식감(갈비살의 식감) 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste (light taste), aroma (absence of fish), texture (texture of ribs) and overall acceptability of the galbitang prepared in Examples 1 to 2 and Comparative Examples 1 to 2 were measured and shown in Table 1 below.
{단, 갈비탕의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture, and overall preference of galbitang were surveyed with 50 test subjects using a 5-point scale method, and then the average value was used.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 2를 통해 제조된 갈비탕은 맛, 향, 식감 및 전체적인 기호도가 우수하며, 실시예 2를 통해 제조된 갈비탕의 향과 식감이 더욱 향상되는 것을 알 수 있다.As shown in Table 1, the galbitang prepared through Examples 1 and 2 of the present invention has excellent taste, aroma, texture and overall preference, and the aroma and texture of the galbitang prepared through Example 2 are further improved. Able to know.
또한, 간장 성분을 제외하고는 실시예 1과 동일하게 진행된 비교예 2의 경우 실시예 1에 비해 맛이 저하되는 것을 알 수 있다.In addition, in the case of Comparative Example 2, which was conducted in the same way as Example 1, except for the soy sauce component, it can be seen that the taste is lowered compared to Example 1.
따라서, 본 발명에 따른 유분이 제거된 갈비탕의 제조방법은 포화지방의 함량이 높은 유분이 제거되어 취식자의 건강을 증진시킬 뿐만 아니라, 잡내가 제거되고 담백한 맛을 나타내는 갈비탕을 제공한다.Therefore, the method of manufacturing galbitang with oil removed according to the present invention provides galbitang with a light taste and without miscellaneous odors, as well as improving the health of eaters by removing oil with a high content of saturated fat.
S100 ; 잡내제거단계
S101 ; 육수제조단계
S103 ; 소갈비분리가공단계
S105 ; 유분제거단계
S107 ; 소갈비혼합단계S100; waste removal step
S101; broth manufacturing step
S103; Beef ribs separation processing step
S105; oil removal step
S107; Beef Rib Mixing Stage
Claims (9)
상기 육수제조단계를 통해 제조된 육수에서 소갈비를 분리하고 손질하는 소갈비분리가공단계;
상기 소갈비분리가공단계를 통해 소갈비가 분리된 육수를 3℃로 냉각하여 응고된 유분을 제거하는 유분제거단계; 및
상기 유분제거단계를 통해 유분이 제거된 육수 100 중량부에 상기 소갈비분리가공단계를 통해 가공된 소갈비 30 중량부를 혼합하는 소갈비혼합단계;로 이루어지며,
상기 육수제조단계는 98℃의 온도에서 35분 동안 이루어지고,
상기 매실 농축액은 매실 100 중량부와 설탕 150 중량부를 용기에 투입하고 혼합한 후에, 밀봉하여 22℃의 온도에서 135일 동안 숙성하여 제조되며,
상기 육수제조단계 이전에는 소갈비를 55℃의 잡내제거용 혼합물에 2시간 동안 침지하여 핏물과 잡내를 제거하는 잡내제거단계가 더 진행되고,
상기 잡내제거용 혼합물은 에탄올 100 중량부, 곽향 15 중량부, 자소엽 4 중량부, 계피 8 중량부, 오갈피나무 뿌리 8 중량부, 정향 3 중량부, 마늘 8 중량부, 생강 8 중량부 및 소금 4 중량부로 이루어지며,
상기 간장 혼합물은 진간장 100 중량부 및 국간장 150 중량부로 이루어지고,
상기 대추 농축액은 대추 100 중량부를 정제수 500 중량부와 혼합하고 100℃의 온도에서 2시간 동안 가열하여 제조되는 것을 특징으로 하는 유분이 제거된 갈비탕의 제조방법.Purified water 100 parts by weight, beef ribs 30 parts by weight, soy sauce mixture 5 parts by weight, radish 8 parts by weight, onion 3 parts by weight, garlic 3 parts by weight, pear 2 parts by weight, green onion 8 parts by weight, plum concentrate 2 parts by weight, and jujube concentrate 2 parts by weight Broth production step of adding a weight part and heating;
A beef rib separation processing step of separating and trimming beef ribs from the broth prepared through the broth production step;
An oil removal step of removing coagulated oil by cooling the broth from which the beef ribs were separated through the beef ribs separation processing step to 3 ° C; and
It consists of a beef rib mixing step of mixing 30 parts by weight of beef ribs processed through the beef ribs separation processing step with 100 parts by weight of broth from which oil is removed through the oil removal step,
The broth preparation step is performed at a temperature of 98 ° C. for 35 minutes,
The plum concentrate is prepared by putting 100 parts by weight of plum and 150 parts by weight of sugar into a container, mixing, sealing, and aging for 135 days at a temperature of 22 ° C.
Prior to the broth preparation step, a step of removing blood and debris by immersing beef ribs in a mixture for removing impurities at 55 ° C. for 2 hours is further performed,
The mixture for removing weeds is 100 parts by weight of ethanol, 15 parts by weight of Guangxian, 4 parts by weight of perilla leaf, 8 parts by weight of cinnamon, 8 parts by weight of ginseng root, 3 parts by weight of cloves, 8 parts by weight of garlic, 8 parts by weight of ginger, and salt It consists of 4 parts by weight,
The soy sauce mixture consists of 100 parts by weight of dark soy sauce and 150 parts by weight of soup soy sauce,
The jujube concentrate is prepared by mixing 100 parts by weight of jujube with 500 parts by weight of purified water and heating at a temperature of 100 ° C. for 2 hours.
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