KR102545516B1 - Beef liquid source for cold noodle and manufacturing method for cold noodle soup - Google Patents

Abstract

In the present invention, the step of mixing and heating beef bone broth, soy sauce, and sodium L-glutamate in a steamer (S11), laying onions, green onions, garlic, ginger, dried shiitake, katsuobushi, radish, and whole pepper on the bottom of the steamer, The step of raising the brisket (S12), when the contents of the steamer of S11 start to boil, the step of putting the steamer of S12 on the steamer and steaming for 1 hour (S13), after performing the above S13, remove the avalanche and brisket and squeeze the contents in the steamer Mixing with the broth in the steamer (S14), mixing salt, soju, glucose, and white sugar with the broth of the steamer mixed in S14 and heating it until it becomes 1.5L to complete the beef liquid sauce for Pyongyang cold noodle broth Provided is a beef liquid sauce manufacturing method for Pyongyang naengmyeon broth comprising step S15.

Description

Beef liquid sauce manufacturing method for Pyongyang naengmyeon broth and Pyongyang cold noodle broth manufacturing method using beef liquid sauce {BEEF LIQUID SOURCE FOR COLD NOODLE AND MANUFACTURING METHOD FOR COLD NOODLE SOUP}

The present invention relates to a method for preparing beef liquid sauce for Pyongyang naengmyeon broth, and a method for preparing Pyongyang naengmyeon broth using beef liquid sauce.

Naengmyeon is a traditional food enjoyed by our ancestors. It is made by rolling noodles in cold broth and topped with garnish such as cold cuts, stir-fried beef, cucumbers, cabbages, and boiled eggs.

The history and origin of naengmyeon are not accurately handed down, but in literature, you can see the record in 《Dongguksesigi》, which contains annual events and seasonal customs. 《Dongguk Sesigi》 says, “Buckwheat noodles rolled in radish kimchi and cabbage kimchi and mixed with pork are called naengmyeon. Naengmyeon from the Kanseo region, especially Pyeongyang naengmyeon, is truly excellent.” Naengmyeon also appears in 《Gyegokjip (谿谷集)》, an anthology of works by Jang Yu (張維, 1587-1638), who was active during the reign of King Injo in the mid-Joseon Dynasty in the early 17th century. It was around the time of the Korean War in 1950 that naengmyeon spread across the country and was mentioned as our representative food. Korea's food culture changed rapidly after the Korean War in 1950, because at that time, numerous refugees made food from their hometown and spread the food culture. Naengmyeon, which was mainly eaten in the north, was brought to the south through refugees. In particular, as they moved south, various changes began to occur, such as beef or chicken broth being used instead of pheasant, and sweet potato starch or wheat flour for noodles. [Naver Encyclopedia of Knowledge] Naengmyeon (a dictionary of current events, pmg Knowledge Engine Research Center)

Naengmyeon is largely divided into Pyeongyang naengmyeon and Hamheung naengmyeon. Pyeongyang naengmyeon is a representative food of the Pyeongando region. Originally, beef broth was used in summer and dongchimi broth was added in winter, but it was unified with broth through the 1960s. Unlike Pyeongyang naengmyeon, which uses buckwheat as the main ingredient, Hamheung naengmyeon is naengmyeon made with potato or sweet potato starch, served with flounder sashimi and seasoning, and eaten without soup. It is widely known in the market as Bibim Naengmyeon, and it is also called Hoe Naengmyeon because it is seasoned with sashimi.

Among these naengmyeon, the taste of Pyongyang naengmyeon can be greatly influenced by the broth. Conventional naengmyeon broth is sometimes prepared using dongchimi water or broth brewed with anchovies, shrimp, beef bones, beef, chicken, pheasant meat, etc. Conventional naengmyeon broth is very cumbersome to make, and there is a problem that it is likely to deteriorate when a large amount is made.

Korean Patent Publication No. 10-2017-0093416 Korean Patent Publication No. 10-2006-0117055 Korean Registered Patent No. 10-2061412

In order to solve the above problems, an object of the present invention is to provide a method for preparing beef liquid sauce for Pyongyang cold noodle broth and a method for producing Pyongyang cold noodle broth using the same, which can conveniently produce a large amount of Pyongyang cold noodle broth.

In order to achieve the above object, the present invention,

Mixing and heating beef bone broth, soy sauce, and sodium L-glutamate in a steamer (S11);

Spreading onion, green onion, garlic, ginger, dried shiitake, katsuobushi, radish, and whole pepper on the bottom of the steamer, and raising the avalanche and brisket (S12);

When the contents of the steamer of S11 start to boil, putting the steamer of S12 on top of the steamer and steaming for 1 hour (S13);

After performing the above S13, removing the avalanche and brisket, squeezing the contents in the steamer and mixing them with the broth in the steamer (S14);

Mixing salt, soju, glucose, and white sugar with the broth of the steamer mixed in S14 and heating it until it becomes 1.5L to complete the beef liquid sauce for Pyongyang cold noodle broth (S15) Beef for Pyongyang cold noodle soup A liquid sauce manufacturing method is provided.

Pyongyang cold noodle broth manufacturing method using beef liquid sauce for Pyongyang cold noodle broth according to an embodiment of the present invention,

Boiling the avalanche and brisket in cold water steamed in step S13 (S21);

30 minutes after the start of boiling in the step S21, adding the beef liquid sauce for the Pyongyang cold noodle broth and coarse salt and continuing to boil (S22);

When 1 hour has elapsed after performing step S22, taking out the sunny side up step (S23);

If 30 minutes have elapsed after the step S23 is performed, the step of taking out the situation (S24); and

It is characterized in that it comprises a step (S25) of adding water to the broth remaining in step S24 to obtain the final amount of broth.

It is characterized in that it further comprises the step of completing the Pyongyang naengmyeon broth by filtering the broth after performing the step S25 through sochang.

When the beef liquid sauce for Pyongyang naengmyeon broth according to an embodiment of the present invention configured as described above is used, the extract is extracted and used instead of seasoning when preparing Pyongyang cold noodle broth, thereby reducing unnecessary manufacturing processes and reducing the amount of seasoning.

1 is a flowchart illustrating a method of manufacturing beef liquid sauce for broth for Pyongyang cold noodles according to an embodiment of the present invention.

A method of manufacturing beef liquid sauce for Pyongyang naengmyeon broth and a method of manufacturing Pyongyang naengmyeon broth using beef liquid sauce according to an embodiment of the present invention will be described below with reference to the drawings.

"Pyongyang naengmyeon" in the detailed description of the invention relates to a food that rolls cold noodle soup in noodles made of buckwheat flour, and also refers to water naengmyeon, and Pyongyang naengmyeon broth is all the broth for eating noodles made of buckwheat flour. collectively

1 is a flowchart illustrating a method of manufacturing beef liquid sauce for broth for Pyongyang cold noodles according to an embodiment of the present invention. As shown in FIG. 1, a method of manufacturing beef liquid sauce for Pyongyang naengmyeon broth according to an embodiment of the present invention is as follows. We will explain based on 200 servings. First, add 5 kg of beef bone broth, 1 kg of soy sauce, and 62 g of sodium L-glutamate to a steamer, mix and heat (S11). Spread small intestines in a steamer and spread 1kg onion, 1kg green onion, 300g garlic, 50g ginger, 30g unsoaked dried shiitake, 30g katsuobushi, 300g radish, and 50g whole pepper, and put 10kg avalanche and brisket after draining blood for 12 hours on top. Raise 5 kg (S12). When the contents of the steamer of S11 start to boil, the steamer of S12 is raised and steamed for 1 hour (S13). Remove the meat and lightly squeeze the ingredients on the small intestine to mix with the broth in the steamer (S14). Add 600g of coarse salt, 1kg of soju, 120g of glucose, and 90g of white sugar to the broth of the steamer mixed in S14 and heat it until it becomes 1.5ℓ (S15) to complete the beef liquid sauce for Pyongyang naengmyeon broth.

Table 1 is a table showing ingredients for 200 servings of beef liquid sauce for Pyongyang naengmyeon broth according to an embodiment of the present invention.

The beef liquid sauce for Pyongyang naengmyeon broth prepared as above is spread on a small window and steamed with meat and vegetables, and the broth and vegetable juice filtered from impurities fall to the bottom and the primary filtering is performed, so it has the effect of clearing the cloudy broth. Since the extract can be extracted and used instead of seasoning when cooking Pyeongyang naengmyeon, unnecessary processes and seasoning can be reduced when making Pyongyang naengmyeon. The high temperature of more than 120℃ inside the steamer and the soy sauce aroma catch the bad smell of the meat and increase the flavor of the meat.

The method for preparing the beef bone broth in step S11 is as follows. The bone broth is prepared by removing blood from 10 kg of Korean beef bones and 20 kg of Korean beef bones based on 200 servings (S11-1), boiling in boiling water for 10 minutes, washing to remove residues (S11-2), Fill the broth container with 100 kg of cold water, and boil Korean beef bones and Korean beef bones boiled for 10 minutes in step S11-1 (S11-3). Then, when the water starts to boil, it is heated by changing between low and medium heat at intervals of 1 hour (S11-4). In step S11-4, it is preferable to stir well so as not to stick at intervals of 30 minutes and beat the bones at intervals of 1 hour. During boiling, the bones are hit with tools such as a stick or ladle to create cracks and the broth comes out thicker. Step S11-4 is preferably performed for two days or more by replenishing water for 10 hours out of 24 hours.

A method for preparing Pyongyang cold noodle broth using the beef liquid sauce for Pyongyang cold noodle broth prepared as described above is as follows.

Put the steamed avalanche and brisket in the step S13 in cold water and boil (S21). 30 minutes after starting to boil in S21, add 1200g of beef liquid sauce and 200g of coarse salt and continue to boil (S22). After 1 hour has elapsed after S22, the sunny paper is taken out and wrapped in plastic wrap (S23). When 30 minutes have elapsed after S23, the situation is rescued (S24). Water is added to the remaining broth so that the final amount of broth is 94.6 liters (S25). Strain the broth in S25 cleanly through a sochang (S25) to complete the Pyongyang naengmyeon broth.

In the same way as above, Pyongyang naengmyeon broth with a salinity of 1.05 is completed.

Table 2 is a table showing the ingredients of the Pyongyang naengmyeon broth manufacturing method using the beef liquid sauce for Pyongyang naengmyeon broth according to an embodiment of the present invention based on 200 servings.

Claims (3)

Adding 5 kg of beef bone broth, 1 kg of soy sauce, and 62 g of sodium L-glutamate to a steamer, mixing and heating (S11);
1kg onion, 1kg green onion, 300g garlic, 50g ginger, 30g dried shiitake, 30g katsuobushi, 300g radish, 50g whole pepper are laid on the bottom of the steamer, and 10kg landslide and 5kg brisket are placed on it (S12);
When the contents of the steamer of S11 start to boil, putting the steamer of S12 on top of the steamer and steaming for 1 hour (S13);
After the S13 is performed, removing the abalone and brisket, squeezing the contents in the steamer and mixing them with the broth in the steamer (S14);
600g of salt, 1kg of soju, 120g of glucose, and 90g of white sugar were mixed with the broth of the steamer mixed in S14 and heated until the volume of the broth in the steamer reached 1.5L to complete the beef liquid sauce for Pyongyang cold noodle broth. A method of manufacturing beef liquid sauce for Pyongyang naengmyeon broth comprising the step (S15) of doing. In the Pyongyang naengmyeon broth manufacturing method using the beef liquid sauce for the Pyongyang naengmyeon broth prepared by the method of claim 1,
Boiling the avalanche and brisket steamed in step S13 in cold water (S21);
30 minutes after the avalanche and brisket put into cold water in step S21 and boiling, 1200 g of beef liquid sauce for broth of Pyongyang naengmyeon and 200 g of coarse salt are added and continuously boiled (S22);
When 1 hour has elapsed after performing step S22, taking out the sunny side up step (S23);
If 30 minutes have elapsed after performing the step S23, the step of taking out the situation (S24); and
A method for producing Pyongyang cold noodle broth using beef liquid sauce for Pyongyang cold noodle broth, comprising the step (S25) of adding water to the broth remaining in step S24 so that the final broth amount is 94.6 liters. According to claim 2,
The Pyongyang cold noodle broth manufacturing method using beef liquid sauce for Pyongyang cold noodle broth, characterized in that it further comprises the step of filtering the broth performed in step S25 through a small window to complete the Pyongyang cold noodle broth.

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