KR102548348B1 - Method for producing goat Soondae - Google Patents

Abstract

The present invention relates to a method for producing goat sundae (Korean sausage) and goat sundae produced by the method. The method for producing goat sundae comprises the steps of: preparing a casing for sundae using goat small intestine; preparing sundae filling containing goat intestines; and filling the prepared sundae casing with the sundae filling and then heating the same. The goat sundae of the present invention uses goat intestines that are mainly discarded or used as feed, to be able to contribute to improving the added value of goat intestines.

Description

Method for producing goat sundae {Method for producing goat Soondae}

The present invention comprises the steps of preparing a casing for evacuation by immersing the goat intestine in salt water and then taking it out and washing it in running water; After immersing the prepared casing for pure evacuation and goat intestines in the herbal extract and aging them, taking them out and draining them; Preparing minced meat after mixing pork and the drained goat intestine; Preparing sundae beef by mixing the prepared minced meat with cabbage, leek, glass noodles, onion, garlic, green onion, tofu, pork blood, soy sauce, salt, sugar, pepper, cooking wine, sesame oil and salted shrimp; It relates to a method for manufacturing goat sundae and a goat sundae prepared by the method, characterized in that the production includes the step of heating after filling the prepared sundae cow in the drained sundae casing.

In general, sundae is made by cleaning the intestines of a pig to make a sundae skin, and then making a mixture of pork, glass noodles, tofu, and various seasonings, and then inserting the contents into the sundae skin and cooking it in hot water or steam for edible use. As one of Korea's unique foods, it is one of the common people's foods that has been loved since ancient times, supplementing nutrition in times of food shortage and serving as a health supplement because it contains a large amount of iron.

However, today's generation's perception of sundae is nothing more than street food, which is just one part of a world overflowing with food. And as generations change, the generation looking for sundae is getting older, and people who cannot eat sundae and foreigners feel disgusted by its appearance and cannot easily approach it. In addition, since the conventional sundae stuff is made of glass noodles as the main ingredient, the taste is almost similar, so children and teenagers easily get tired of it, and tend to avoid eating sundae due to poor digestion and the unique smell of sundae. Therefore, in order for sundae to take its place as a decent food now, it must be diversified and approached as a new food to meet the needs of the times. In addition, the development of food culture demands high nutritional value and taste of food, and it is necessary to develop sundae to meet this demand.

It is introduced that goats are replenished with herbal medicine, heal weakness, and become strong medicine, and are said to clear the head, fight the smell and cold, see the work of the stomach, and relax the mind. Black goat is low in fat and contains a lot of protein, calcium and iron, so it is known as a good food for children as well as pregnant women. This is not only in Korea, but also in the West, such as the United States and Europe, as well as black goat milk and cheese made from black goat milk as a health food, and its consumption is increasing every year.

Chlorine is a 3rd low and 4th high food. Goat meat warms the inside, protects the intestines, increases energy, stabilizes the heart, stops being surprised, and goat's milk relieves the cold and exhaustion. Also, the goat's lungs nourish the lungs and stop coughing. Goat's kidneys report weakness and increase the essence. The gallbladder controls the hearing and brightens the eyes. The horn is a mysterious special medicinal animal that is said to get rid of postpartum pain and wind headache, and the bone marrow treats yang qi deficiency.

Korean Registered Patent No. 1272782 discloses a method for manufacturing pork skin sausage, and Korean Patent Publication No. 2018-0001900 discloses a method for manufacturing sausage using cabbage and bean sprouts. It is different.

The present invention was derived from the above needs, and an object of the present invention is to improve the added value of goat intestines and prepare a sundae that is differentiated from the existing sundae that is monotonous in taste and nutrition. It is to provide a well-being type sundae that can contribute to the expansion and popularization of the sundae market while improving the monotony and off-flavor of nutrients, which are the weaknesses of conventional sundae, by optimizing manufacturing conditions such as, and mixing.

In order to solve the above problems, the present invention is (1) immersing the goat intestine in salt water, then taking it out, and washing it in running water to prepare a casing for evacuation; (2) preparing a medicinal extract by adding kkujippong, safflower, licorice, cinnamon, ginger, cloves and cinnamon to boiling water and then filtering; (3) immersing and maturing the casing for skin evacuation and goat intestines prepared in step (1) in the herbal extract prepared in step (2), and then taking them out and draining water; (4) preparing minced meat after mixing pork and goat intestines drained in step (3); (5) Mixing the minced meat prepared in step (4) with cabbage, leek, vermicelli, onion, garlic, green onion, tofu, pork blood, soy sauce, salt, sugar, pepper, cooking wine, sesame oil and salted shrimp to prepare sundae beef step; And (6) a method for producing goat sundae, characterized in that it is produced by including the step of filling the sundae cow prepared in step (5) into the casing for draining the sundae in step (3) and then heating it. to provide.

In addition, the present invention provides a goat sundae prepared by the above method.

Since the goat sundae of the present invention mainly uses goat intestines that are discarded or used as feed, it can contribute to improving the added value of goat intestines. In addition, there is an advantage in that off-flavor peculiar to chlorine is reduced and preference is improved while using chlorine having excellent nutritional components.

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

(1) immersing the goat intestine in salt water, then taking it out, and washing it in running water to prepare a casing for evacuation;

(2) preparing a medicinal extract by adding kkujippong, safflower, licorice, cinnamon, ginger, cloves and cinnamon to boiling water and then filtering;

(3) immersing and maturing the casing for skin evacuation and goat intestines prepared in step (1) in the herbal extract prepared in step (2), and then taking them out and draining water;

(4) preparing minced meat after mixing pork and goat intestines drained in step (3);

(5) Mixing the minced meat prepared in step (4) with cabbage, leek, vermicelli, onion, garlic, green onion, tofu, pork blood, soy sauce, salt, sugar, pepper, cooking wine, sesame oil and salted shrimp to prepare sundae beef step; and

(6) Providing a method for producing goat sundae, characterized in that the production includes the step of filling the sundae cow prepared in step (5) into the casing for draining the sundae in step (3) and then heating it. do.

In the method for producing goat sundae of the present invention, step (1) is preferably immersed in 8 to 12% (w/v) salt water at 5 to 10 ° C. for 50 to 70 minutes, and then taken out, running water It is possible to prepare a casing for sun evacuation by washing in, and more preferably, immerse the goat intestine in 10% (w / v) salt water at 5 to 10 ° C for 60 minutes, take it out, and wash it in running water to prepare a casing for sun evacuation. You can prepare. The pretreatment with salt water as described above could have a soft texture, no bursting, and increased elasticity and tension.

In addition, in the method for producing goat sundae of the present invention, the herbal extract of step (2) is preferably 18 to 22 g of kkujippong, 8 to 12 g of safflower, 8 to 12 g of licorice, and 4 ssweembagui in 0.8 to 1.2 L of water. ~ 6 g, ginger 4 ~ 6 g, cloves 4 ~ 6 g, and cinnamon 8 ~ 12 g can be added, boiled at 90 ~ 100 ℃ for 20 ~ 40 minutes, and then filtered, more preferably 1 L of water It can be prepared by adding 20 g of kkujippong, 10 g of safflower, 10 g of licorice, 5 g of sesame seeds, 5 g of ginger, 5 g of cloves, and 10 g of cinnamon, boiling at 100 ° C. for 30 minutes, and then filtering. The herbal extract is suitable for removing the peculiar odor of goat intestines and is prepared to harmonize well with sundae.

In addition, in the method for producing goat sundae of the present invention, the step (3) is preferably soaked in the herbal extract for 10 to 14 hours to immerse the casing for skin evacuation and goat intestines at 5 to 10 ° C., and then taken out and drained. More preferably, the casing for pure evacuation and the goat intestines are immersed in the herbal extract for 12 hours at 5 to 10 ° C., and then taken out and drained.

In addition, in the method for producing goat sundae of the present invention, the minced meat in step (4) can be prepared by mixing pork and drained goat intestines in a weight ratio of 8.8 to 9.2: 0.8 to 1.2, and then grinding. More preferably, it can be prepared by mixing pork and drained goat intestines in a weight ratio of 9: 1 and grinding them.

In addition, in the method for producing goat sundae of the present invention, the sundae beef in step (5) is preferably 400 to 500 g of minced meat, 80 to 120 g of cabbage, 60 to 80 g of chives, 270 to 330 g of glass noodles, and onions 27~33 g, garlic 23~27 g, green onion 23~27 g, tofu 80~120 g, pork blood 45~55 g, soy sauce 18~22 g, salt 27~33 g, sugar 18~22 g, pepper 8~ It can be prepared by mixing 12 g, cooking wine 20-24 g, sesame oil 8-12 g and salted shrimp 27-31 g, more preferably minced meat 450 g, cabbage 100 g, leek 70 g, glass noodles 300 g, onion 30 g, garlic 25 g, green onion 25 g, tofu 100 g, pork blood 50 g, soy sauce 20 g, salt 30 g, sugar 20 g, pepper 10 g, cooking wine 22 g, sesame oil 10 g and salted shrimp 29 g can do. Mixing under the above conditions was able to produce the taste of the ingredients in an orderly manner with improved preference.

In addition, in the method for manufacturing goat sundae of the present invention, in the step (6), after filling the sundae cow in a preferably drained sundae casing, it can be heated at 80 to 100 ° C for 15 to 25 minutes, More preferably, it can be heated at 90 ° C. for 20 minutes after filling the sundaeso in the casing for sheltering from the drained water. Heating under the above conditions allowed the heat to be evenly transmitted to the inside of the sundae and cooked well, and even after cooling, it was possible to heat the sundae so that the shape of the sundae was not deformed.

The method for producing goat sundae of the present invention is more specifically

(1) immersing the goat intestine in 8-12% (w / v) salt water at 5-10 ° C. for 50-70 minutes, then taking it out and washing it in running water to prepare a casing for sun shelter;

(2) In 0.8-1.2 L of water, 18-22 g of cudrania, 8-12 g of safflower, 8-12 g of licorice, 4-6 g of sesame seeds, 4-6 g of ginger, 4-6 g of cloves, and 8-12 g of cinnamon Preparing a medicinal extract by adding and boiling at 90 to 100 ° C. for 20 to 40 minutes and then filtering;

(3) Soaking the casing for pure evacuation and goat intestines prepared in step (1) in the herbal extract prepared in step (2) for 10 to 14 hours at 5 to 10 ° C., then taking them out and draining;

(4) preparing minced meat by mixing pork and goat intestines drained in step (3) at a weight ratio of 8.8 to 9.2:0.8 to 1.2;

(5) 400-500 g of minced meat prepared in step (4), 80-120 g of cabbage, 60-80 g of chives, 270-330 g of glass noodles, 27-33 g of onion, 23-27 g of garlic, 23 green onions ~27 g, tofu 80-120 g, pork blood 45-55 g, soy sauce 18-22 g, salt 27-33 g, sugar 18-22 g, pepper 8-12 g, cooking wine 20-24 g, sesame oil 8-12 g g and 27-31 g of salted shrimp to prepare sundaeso; and

(6) Filling the sundaeso prepared in step (5) in the casing for sun shelter from which water was drained in step (3), followed by heating at 80 to 100 ° C. for 15 to 25 minutes,

more specifically

(1) immersing the goat intestine in 10% (w / v) salt water at 5 ~ 10 ° C. for 60 minutes, then taking it out and washing it in running water to prepare a casing for sun shelter;

(2) To 1 L of water, add 20 g of kkujippong, 10 g of safflower, 10 g of licorice, 5 g of bitter gourd, 5 g of ginger, 5 g of cloves, and 10 g of cinnamon, boil at 100 ° C for 30 minutes, and filter to obtain an herbal extract. manufacturing;

(3) Soaking and maturing the casing for skin evacuation and goat intestines prepared in step (1) in the herbal extract prepared in step (2) at 5 to 10 ° C for 12 hours, then taking them out and draining;

(4) preparing minced meat after mixing pork and goat intestines drained in step (3) at a weight ratio of 9:1;

(5) 450 g of minced meat prepared in step (4), 100 g of cabbage, 70 g of leek, 300 g of glass noodles, 30 g of onion, 25 g of garlic, 25 g of green onion, 100 g of tofu, 50 g of pork blood, 20 g of soy sauce g, 30 g of salt, 20 g of sugar, 10 g of pepper, 22 g of cooking wine, 10 g of sesame oil, and 29 g of salted shrimp to prepare Sundaeso; and

(6) Filling the Sundae So prepared in the step (5) into the casing for skin evacuation from which the water in the step (3) was drained, and then heating at 90 ° C. for 20 minutes.

The present invention also provides a goat sundae prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Goat Sundae

(1) After removing impurities and mucous membranes inside the goat small intestine using an impurity removal device, the goat small intestine separated from chlorine is 5 to 10% (w/v) salt water. After being immersed for 1 hour at ° C., it was taken out and washed in running water to prepare a casing for evacuation.

(2) To 1 L of purified water, add 20 g of kkujippong fruit, 10 g of safflower leaf, 10 g of licorice root, 5 g of ginger root, 5 g of ginger, 5 g of cloves, and 10 g of cinnamon, boil at 100 ° C for 30 minutes, and filter. A medicinal extract was prepared.

(3) Immerse the casing for evacuation (goat small intestine) and goat intestines (stomach, intestines, etc.) prepared in step (1) in the herbal extract prepared in step (2) for 12 hours at 5 to 10 ° C. After aging, it was taken out on a sieve to drain the water.

(4) Cabbage, leek, soaked glass noodles, onion, garlic, and green onion were each finely chopped and prepared.

(5) Pork hind meat and goat intestines drained in step (3) were mixed in a weight ratio of 9:1, and then ground in a blender to prepare minced meat.

(6) 450 g of minced meat prepared in step (5), 100 g of cabbage prepared by slicing in step (4), 70 g of leek, 300 g of glass noodles, 30 g of onion, 25 g of garlic and 25 g of green onion and mashed 100 g of tofu, 50 g of pork blood, 20 g of soy sauce, 30 g of seasoned salt, 20 g of sugar, 10 g of pepper, 22 g of cooking wine (mirin), 10 g of sesame oil, and 29 g of salted shrimp were mixed to make sundae filling.

(7) After filling the sundaeso prepared in the step (6) in the casing for draining the skin from the step (3), it was heated at 90 ° C. for 20 minutes.

Comparative Example 1. Goat Sundae

(1) After removing impurities and mucous membranes inside the goat small intestine using an impurity removal device, the goat small intestine separated from chlorine is 5 to 10% (w/v) salt water. After being immersed for 1 hour at ° C., it was taken out and washed in running water to prepare a casing for evacuation.

(2) Cabbage, leek, soaked vermicelli, onion, garlic, and green onion were each finely chopped and prepared.

(3) Pork hull and goat intestines were mixed in a weight ratio of 9:1, and then ground in a blender to prepare minced meat.

(4) 450 g of minced meat prepared in step (3), 100 g of finely chopped cabbage in step (2), 70 g of leek, 300 g of glass noodles, 30 g of onion, 25 g of garlic and 25 g of green onion and mashed 100 g of tofu, 50 g of pork blood, 20 g of soy sauce, 30 g of seasoned salt, 20 g of sugar, 10 g of pepper, 22 g of cooking wine (mirin), 10 g of sesame oil, and 29 g of salted shrimp were mixed to make sundae filling.

(5) After filling the sundaeso prepared in the step (4) in the casing for the sundae shelter prepared in the step (1), it was heated at 90 ° C. for 20 minutes.

Comparative Example 2. Goat Sundae

Goat sundae was prepared by the method of Preparation Example 1, but when preparing the herbal extract in step (2), 25 g of licorice, 10 g of ginger, 10 g of cloves, and 20 g of cinnamon were added to 1 L of purified water and stirred at 100 ° C for 30 minutes. Goat sundae was prepared using the medicinal extract prepared by boiling after boiling for a while and then filtering.

Comparative Example 3. Goat Sundae

Goat sundae was prepared by the method of Preparation Example 1, but when preparing the medicinal herb extract in step (2), 10 g of licorice, 35 g of bitter gourd root, 5 g of ginger, 5 g of cloves and 10 g of cinnamon were added to 1 L of purified water. Goat sundae was prepared using the herbal extract prepared by boiling at 100 ° C. for 30 minutes and then filtering.

Comparative Example 4. Goat Sundae

Goat sundae was prepared by the method of Preparation Example 1, but when preparing the herbal extract in step (2), 35 g of kkujippong fruit, 10 g of licorice, 5 g of ginger, 5 g of cloves, and 10 g of cinnamon were added to 1 L of purified water. After boiling at 100 ° C. for 30 minutes, filtering was performed using the herbal extract to prepare goat sundae.

Example 1. Sensory test of goat sundae

The sensory test results of goat sundae of Preparation Example 1 and Comparative Examples of the present invention are shown in Table 1 below. 50 sensory test agents were tested for aroma, taste, texture, and overall preference after cutting each sundae into bite-sized pieces by a 7-point scoring method: 1: Very bad, 2: Bad, 3: A little bad, 4: Fair, 5: Somewhat good, 6: Good, 7: Very good.

Sensory test of goat sundae Types of Goat Sundae incense taste texture Overall Preference Preparation Example 1 5.4 5.5 5.3 5.4 Comparative Example 1 3.9 3.7 3.9 3.8 Comparative Example 2 4.5 4.2 4.9 4.3 Comparative Example 3 4.4 4.3 4.8 4.4 Comparative Example 4 4.6 4.7 4.5 4.6

As can be seen from Table 1, the goat sundae of Comparative Example 1 showed the lowest score, and the goat sundae of Preparation Example 1 showed the highest score compared to Comparative Examples in all items. Therefore, it was confirmed that it is most preferable to prepare in order after pre-treatment using the herbal extract prepared by the method of Preparation Example 1 during the pre-treatment of the chlorine intestine.

Example 2. Sensory test of goat sundae according to material mixing ratio

Goat sundae prepared by the method of Preparation Example 1 and goat sundae prepared by the method of Production Example 1, but prepared by varying the blending ratio of sundae and small ingredients in step (6) (Comparative Examples 5 and 6) The sensory test was conducted in the same way as in 1.

Mixing Ratio of Sundaengso Ingredients (Unit: g) material type Preparation Example 1 Comparative Example 5 Comparative Example 6 minced meat 450 376 536 cabbage 100 150 50 chives 70 40 100 noodle 300 250 350 onion 30 20 40 garlic 25 30 20 green onion 25 40 10 tofu 100 170 30 pig blood 50 60 30 soy sauce 20 10 30 salt to taste 30 20 40 sugar 20 30 10 pepper 10 15 5 cooking wine 22 30 10 Sesame oil 10 15 5 salted shrimp 29 35 25

Sensory test of goat sundae according to material mixing ratio Types of Goat Sundae incense taste texture Overall Preference Preparation Example 1 5.4 5.5 5.3 5.4 Comparative Example 5 4.9 4.3 4.7 4.7 Comparative Example 6 4.8 4.5 4.6 4.8

As a result, the goat sundae of Preparation Example 1 showed a higher score than the goat sundae of Comparative Examples, and it was confirmed that the goat sundae prepared using the sundae and cow prepared in the blending ratio of the present invention had excellent sensory properties.

Claims (5)

(1) immersing the goat intestine in 8-12% (w / v) salt water at 5-10 ° C. for 50-70 minutes, then taking it out and washing it in running water to prepare a casing for sun shelter;
(2) 18-22 g of Cudrania fruit, 8-12 g of safflower leaves, 8-12 g of licorice root, 4-6 g of ginger root, 4-6 g of ginger, 4-6 g of cloves, and 8 cinnamon in 0.8-1.2 L of water Adding ~ 12 g, boiling at 90 ~ 100 ℃ for 20 ~ 40 minutes, and filtering to prepare a medicinal extract;
(3) Soaking the casing for pure evacuation and goat intestines prepared in step (1) in the herbal extract prepared in step (2) for 10 to 14 hours at 5 to 10 ° C., then taking them out and draining;
(4) preparing minced meat by mixing pork and goat intestines drained in step (3) at a weight ratio of 8.8 to 9.2:0.8 to 1.2;
(5) 400-500 g of minced meat prepared in step (4), 80-120 g of cabbage, 60-80 g of chives, 270-330 g of glass noodles, 27-33 g of onion, 23-27 g of garlic, 23 green onions ~27 g, tofu 80-120 g, pork blood 45-55 g, soy sauce 18-22 g, salt 27-33 g, sugar 18-22 g, pepper 8-12 g, cooking wine 20-24 g, sesame oil 8-12 g g and 27-31 g of salted shrimp to prepare sundaeso; and
(6) After filling the sundaeso prepared in step (5) into the casing for sun shelter from which the water in step (3) was drained, manufacturing including the step of heating at 80 to 100 ° C. for 15 to 25 minutes Method for producing goat sundae, characterized in that delete delete delete delete