KR102682655B1 - Extract for oxtail-gomtang, oxtail-gomtang containing the extract and preparing method thereof - Google Patents

Abstract

Provided are a tail gomtang concentrate for producing tail gomtang that is rich in gelatin and/or chitosan derived from oxtail and has excellent taste and nutrition, a tail gomtang made using the same, and a method for producing tail gomtang and tail gomtang concentrate. The method for producing the tail meat concentrate includes preparing a first broth, preparing a second broth, boiling oxtail in the first broth and the second broth, then removing the cooked tail meat and cooling the remaining broth. , The first broth is prepared by mixing the first broth infused with broth ingredients including beef feet, the second broth infused with broth ingredients including beef bones, and the third broth infused with broth ingredients including brisket, The second broth is prepared by steeping broth ingredients including ribs.

Description

Tail gomtang concentrate, tail gomtang containing the concentrate, and manufacturing method thereof {EXTRACT FOR OXTAIL-GOMTANG, OXTAIL-GOMTANG CONTAINING THE EXTRACT AND PREPARING METHOD THEREOF}

The present invention relates to tail gomtang and its manufacturing method. In detail, it relates to a tail gomtang concentrate for producing tail gomtang that is rich in gelatin and/or chitosan derived from oxtail and has excellent taste and nutrition, a tail gomtang made using the same, and a method for producing tail gomtang and tail gomtang concentrate.

Gomtang is a general term for a stew dish made by boiling and boiling beef meat in a rich manner. Therefore, there is no standardized manufacturing method, but as a local food for each region, its characteristics are solidified depending on the manufacturing method and ingredients used. Representative examples include Naju Gomtang in Jeolla-do, Hyeonpung Gomtang in Gyeongsang-do, and Haeju Gomtang in Hwanghae-do.

The ingredients used in gomtang are very diverse, including brisket, tripe, ribs, and tail, but it is common to boil several parts of beef together rather than just one. Among them, the one boiled with oxtail is classified separately and called oxtail gomtang (oxtail-soup).

Oxtail meat contains more collagen and gelatin than other parts, giving it a chewy texture. Additionally, because tail gomtang has a very high protein content, Koreans consider tail gomtang to be a special nutritional or health food. The broth made by boiling oxtail for a long time is very rich and has a deep taste, so it is definitely different from gomtang made with other ingredients. It is for the same reason that gomtang with oxtail is separately referred to as tail gomtang.

Recently, the market for instant food or home meal replacement (HMR) has been growing significantly. According to Korea's Food Code, among instant foods, convenience foods for immediate consumption include fresh convenience foods, ready-to-eat foods, ready-to-cook foods (ready to cook, ready to heat), and ready-to-prepare, meal kits. It is divided into Among these, ready-to-cook foods are foods that are consumed as is after heating or simply cooked.

On the other hand, gomtang, especially tail gomtang, is difficult to implement at home. In order to sufficiently extract the proteins such as gelatin and collagen contained in oxtail, it must be boiled for a very long time. Although this itself requires a lot of effort, the unique meaty smell of oxtail may remain.

Accordingly, the problem to be solved by the present invention is to provide a tail gomtang instant food or a tail gomtang instant food kit that allows you to instantly cook specialty store-quality tail gomtang at home without a complicated and lengthy preparation process.

Another problem to be solved by the present invention is to provide broth for the above instant food tail gomtang.

Another problem to be solved by the present invention is to provide a tail gomtang concentrate (or essence, or extract) used in producing the above broth for tail gomtang.

Another problem that the present invention seeks to solve is to provide a method for manufacturing the above instant food tail gomtang.

Another problem that the present invention seeks to solve is to provide a method for manufacturing tail gomtang using the above tail gomtang broth.

The problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

The method for producing oxtail meat concentrate according to an embodiment of the present invention to solve any of the above problems includes preparing a first broth, preparing a second broth, and boiling oxtail in the first broth and the second broth. After removing the cooked tail meat, the remaining broth is cooled, wherein the first broth includes a primary broth made with broth ingredients including beef feet, a second broth made with broth ingredients including beef bones, and brisket. It is prepared by mixing the third broth containing the broth ingredients, and the second broth is prepared by steeping the broth ingredients including ribs.

A method for producing an instant food for tail gomtang according to an embodiment of the present invention to solve any of the above problems is a method for producing an instant food for tail gomtang, which includes preparing a tail meat concentrate, wherein the tail meat concentrate is prepared. This includes preparing a first broth, preparing a second broth, boiling oxtail in the first broth and the second broth, removing the cooked tail meat, and cooling the remaining broth, wherein the first broth is prepared by mixing a first broth made with broth ingredients including beef feet, a second broth made with broth ingredients containing beef bones, and a third broth made with broth ingredients including brisket, and the second broth is, It is prepared by steeping broth ingredients including ribs.

In some embodiments, the method for producing the instant food may further include mixing and heating the prepared tail meat concentrate, the prepared cooked tail meat, and the first broth, and packaging them.

In the step of preparing the tail meat concentrate, the mixing volume ratio of the first broth and the second broth may be 1:2.5 to 1:3.

In addition, in the step of preparing the tail meat concentrate, boiling the oxtail in the first broth and the second broth may include boiling the oxtail with additional whole peppers, pineapple, and garlic.

In addition, mixing and heating the prepared tail meat concentrate, the prepared cooked tail meat, and the first broth may include boiling with additional jujube and garlic.

In the step of mixing and heating the prepared tail meat concentrate, the prepared cooked tail meat, and the first broth, 15 to 20 parts by weight of the concentrate, and 250 parts by weight of the first broth, based on 100 parts by weight of the cooked tail meat. Parts to 350 parts by weight can be mixed.

In addition, the second broth is first heated by mixing the ribs, onions, peppercorns, red pepper seeds, ginger, garlic, and pineapple, the heating is stopped for 30 to 40 minutes after the first heating, and anchovy fish sauce, cooking wine, It may be prepared by further mixing soup soy sauce, soju, and beer and heating it a second time.

Specific details of other embodiments are included in the detailed description.

According to embodiments of the present invention, when producing tail meat concentrate (or essence, or extract), broth from beef feet, crucibles, beef bones, ribs, etc. can be used to produce tail meat soup with excellent taste and flavor. .

In addition, by adding the first broth and tail meat to the concentrate and boiling it, tail gomtang with a very rich and deep taste can be produced.

Effects according to embodiments of the present invention are not limited to the contents exemplified above, and further various effects are included in the present specification.

Figure 1 is a flowchart showing a method of manufacturing tail gomtang including a method of manufacturing an instant food for tail gomtang according to an embodiment of the present invention.
Figure 2 is a flowchart showing the first broth preparation step of Figure 1 in detail.
Figure 3 is a flowchart showing the first broth material heating step of Figure 2 in more detail.
Figure 4 is a flowchart showing the secondary broth material heating step of Figure 2 in more detail.
Figure 5 is a flowchart showing the third broth material heating step of Figure 2 in more detail.
Figure 6 is a flowchart showing the second broth preparation step of Figure 1 in detail.
Figure 7 is a flowchart showing in detail the tail meat concentrate preparation steps of Figure 1.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. Only the examples are provided to make the disclosure of the present invention complete and to fully convey the scope of the invention to those skilled in the art to which the present invention pertains, and the present invention is defined by the scope of the claims. It's just that.

In addition, the scope of the patent claims is not a matter that explains the technical content that constitutes the substance of the invention, but rather a matter that indicates what scope of rights is claimed based on the technical composition disclosed by the detailed description of the invention. Therefore, it is inevitable to some extent that the patent claims are composed of an abstract higher concept that includes the technology disclosed in the detailed description of the invention, and if a person skilled in the art can understand the technical composition, combination, and operational effect within the scope of the patent claims through the entire specification, The scope of the patent claims should be viewed as supported by the detailed description of the invention.

That is, various changes may be made to the embodiments presented by the present invention. The embodiments described below are not intended to limit the embodiments, but should be understood to include all changes, equivalents, and substitutes therefor.

If any term described in this specification is intended to be used in a specific sense, the meaning may be defined and used and should be interpreted accordingly. Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings that can be commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless clearly specifically defined.

As used herein, 'and/or' includes each and every combination of one or more of the mentioned items. Additionally, the singular form also includes the plural form unless specifically stated in the phrase. As used herein, 'comprises' and/or 'comprising' do not exclude the presence or addition of one or more other components in addition to the mentioned components. The numerical range expressed using 'to' indicates a numerical range that includes the values written before and after it as the lower limit and upper limit, respectively. ‘About’ or ‘approximately’ means a value or numerical range within 20% of the value or numerical range stated thereafter.

In this specification, when referring to components, ordinal modifiers such as 'first component', 'second component', '1-1 component', etc. simply refer to one component and another component. It is just used to do so. Accordingly, the first component referred to below may be referred to as the second component within the scope of the technical idea of the present invention. For example, what is referred to as a first component in one embodiment may be referred to as a second component in another embodiment. Also, of course, what is referred to as a first component in the description of the invention may be referred to as a second component in the claims.

Unless otherwise specified, the term room temperature can mean about 20°C to 25°C, or about 20°C to 23°C, or about 23°C.

Hereinafter, the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a flowchart showing a method of manufacturing tail gomtang including a method of manufacturing an instant food for tail gomtang according to an embodiment of the present invention. Figure 2 is a flowchart showing the first broth preparation step of Figure 1 in detail. Figure 3 is a flow chart showing in more detail the first broth material heating step of Figure 2, that is, the step of mixing and heating the beef bone, crucible, and beef foot. Figure 4 is a flow chart showing in more detail the second broth material heating step of Figure 2, that is, the step of further mixing and heating the beef bones. Figure 5 is a flowchart showing the third broth material heating step of Figure 2, that is, the step of further mixing and heating the brisket. Figure 6 is a flowchart showing the second broth preparation step of Figure 1 in detail. Figure 7 is a flowchart showing in detail the tail meat concentrate preparation steps of Figure 1.

Referring to Figures 1 to 7, the method of manufacturing instant food (or instant food packaging) for tail gomtang according to this embodiment includes preparing a first broth (S100) and preparing a second broth (S200). , Preparing cow tail meat and tail meat concentrate (or essence, or extract) (S300), mixing and first heating the first broth, concentrate, and tail meat (S400), impurities such as oil It may further include a removing step (S500), a cooling step (S600), and a secondary heating step (S700). Although not shown in FIG. 1, the method for manufacturing instant food may further include the step (not shown) of sealing and packaging secondary heated broth (i.e., first broth), concentrate, and tail meat together.

Hereinafter, each step will be described in detail.

The step of preparing the first broth (or mixed broth) (S100) is to prepare the first broth by mixing and heating the beef bones, the crucible, and the beef foot (S110), and the step of preparing the first broth (S120), and further mixing and heating the beef bones (S130) to make the second broth. Including the step of preparing the broth (S140), the step of further mixing and heating the brisket (S150) to prepare the third broth (S160), and the step of mixing the prepared first broth, second broth, and third broth (S170). and may further include steps for removing impurities (S180, S190).

First, prepare the beef bones, crucible, and beef feet from which impurities have been removed. Specifically, the bone, crucible, and beef foot are cut and soaked in running water for at least 8 hours to remove blood. There may be a certain amount of meat remaining in the prepared beef bones, crucibles, and beef feet. Then, boil the beef bones, crucible, and beef feet in boiling water for about 15 to 20 minutes. While boiling the beef bones, crucible, and beef feet, skim off and remove any impurities floating in the water. In some embodiments, about 3g to 4g of ginger may be added when boiling each of the beef bones, crucibles, and beef feet to remove impurities. By adding a small amount of ginger and boiling it for a short time, you can easily remove impurities and remove unpleasant odors.

This step may not be a step of brewing broth, but a step of removing impurities contained in the broth ingredients. Therefore, if you boil beef bones, crucibles, or beef feet for too long, the ingredients contained in the broth ingredients may leach out excessively, which may not be good.

Then, put the beef bones, crucible, and beef feet from which impurities have been removed into the pot and boil them (S110). Specifically, based on 100L of water, approximately 14kg to 16kg of beef bones, 10kg to 12kg of beef feet, and 7kg to 8kg of crucibles are boiled. Here, the weight of the beef bone, beef leg, and crucible includes the bone and the meat attached to the bone, and may be the weight after boiling once in the impurity removal step, cooling at room temperature for 30 minutes, and removing water.

The broth ingredients including the beef bones, crucible, and beef feet are mixed and heating is started with water (e.g., about 100 L) (S111). As heating progresses, ingredients come out from the beef bones, crucible, and beef feet, making it possible to produce broth. The heating step (S110) may proceed for about 7 to 9 hours, or about 8 to 9 hours, or about 8 and a half to 9 hours.

As heating progresses, the amount of water initially introduced, for example, about 100 L, may evaporate and the water may boil down. Accordingly, in the method of producing the first broth according to this embodiment, when the beef bones, crucible, and beef feet are put together and boiled (S110), water can be continuously added and steeped.

In an exemplary embodiment, after starting heating (S111), replenishing reishi mushroom decoction water (S112), replenishing drinking water (S113), and replenishing ginger and ramie decoction water (S114) can be performed.

The step of replenishing the reishi mushroom decoction water (S112) may be the step of adding the reishi mushroom decoction water into the pot. For example, you can use water boiled for about 30 to 60 minutes with one reishi mushroom head per 5 liters of water. The step of replenishing the reishi mushroom decoction water (S112) can be performed more than once. Figure 3 illustrates replenishment of reishi mushroom decoction water a total of three times at intervals of about 90 minutes.

Specifically, about 80 to 90 minutes after the initial heating is started (S111), the reishi mushroom decoction water can be replenished for the first time (S112a). At this time, the amount of water supplemented may correspond to the amount of boiled water. And after about 80 to 90 minutes have elapsed after the first replenishment, the reishi mushroom decoction water can be replenished a second time (S112b). And after about 80 to 90 minutes have elapsed after the second replenishment, the reishi mushroom decoction water can be replenished a third time (S112c).

In manufacturing the broth according to the present invention, if mushrooms or broth packs containing mushrooms are boiled together in a pot where the broth is boiled, foreign substances or debris generated from the mushrooms may be generated. In addition, as explained earlier, the broth is boiled for at least 7 hours, but if mushrooms are placed directly in the broth boiling pot, too much flavor is released from the mushrooms, and the mushroom flavor can be directly felt in the prepared broth. However, as in this example, by using water lightly infused with reishi mushrooms to supplement the boiled water, the beneficial effects and flavor of reishi mushrooms are lightly added to the broth, but have a flavor that can hide the fact that mushrooms were used as an ingredient. You can make broth.

The step of replenishing water for drinking (S113) may be performed one or more times about 50 to 60 minutes after the third replenishment step of water (S112c). Figure 3 illustrates water replenishment a total of two times at intervals of about 60 minutes. Drinking water can refer to colorless and odorless water such as bottled water, groundwater, and distilled water.

That is, after about 50 to 60 minutes have elapsed after the third water replenishment (S112c), the drinking water can be replenished the fourth time (S113a). As mentioned above, the amount of water to be replenished may correspond to the amount of water that has boiled down. And after about 50 to 60 minutes have elapsed after the fourth replenishment, the drinking water can be replenished the fifth time (S113b).

The step of replenishing the reishi mushroom decoction water (S112) described above corresponds to the beginning of the first broth manufacturing process, for example, a broth manufacturing process that is performed for about 7 to 9 hours. After the first half, the second half, for example, about 4 hours after the broth is heated, minerals and proteins such as calcium, which provide beneficial effects to the body, can be released from the broth ingredients in earnest. Although the total amount of water does not have much significance in the initial process, the inventor of the present invention believes that the total amount of water affects the taste and flavor of the broth in the latter process, that is, in the process where the broth comes out after about 4 hours after heating. With this in mind, the present invention was completed. For this reason, the boiled water is replenished at approximately 90-minute intervals during the initial process, but the boiled water is replenished at approximately 60-minute intervals during the latter process to maintain the total amount of broth as much as possible, thereby improving the taste of the broth.

Lastly, after the 5th replenishment, or when replenishing the final water during the steeping process for about 7 to 9 hours, water decocted with ginger and ramie grass can be used. Figure 3 illustrates the final replenishment of ginger and ramie decoction water about 50 to 60 minutes after the fifth water replenishment step (S113b).

Ginger and ramie decoction water can be made by adding about 4g to 6g of ginger and about 10g to 20g of ramie root and boiling it for about 30 to 60 minutes based on 3L of water.

The main step of brewing broth using beef bones, crucibles, and beef feet (S110), that is, the main step of mixing boiled water with a small amount of ginger in the first broth manufacturing step (S110), and the subsequent broth manufacturing steps (S130) , S150) can help remove odor. In addition, the water made from boiled ramie plants has a savory yet bitter taste. When making broth using boiled water from ramie plants, the subtle scent of the roots of ramie plants remains deep in the finished mixed broth, and this preserves the original taste and flavor of the broth from which the bones were boiled. The present invention was completed by focusing on the fact that it can provide a unique flavor without harming the taste.

And although not shown in the drawing, after the sixth water replenishment step (S114), it can be boiled for about 50 to 60 more minutes and the heating step (S110) can be completed.

Through the above-described process, the beef bones, crucible, and beef feet are boiled for about 7 hours or more, or about 8 hours, or about 8 hours and 30 minutes, and then the remaining beef bones, crucibles, and large bones of the beef feet are taken out and placed in another pot. Move it. Then, filter the broth remaining in the pot through a sieve to remove any bones, meat, and impurities, and prepare the filtered broth, that is, the first broth (or first broth) (S120). The prepared primary broth may be refrigerated and stored at a temperature of about 10°C to 15°C. As described above, when about 100L of water is initially added while brewing beef bones, crucibles, and beef feet, and then water is continuously replenished to the boiled amount, the amount of prepared primary broth may be about 100L ± 1L.

Next, add additional beef bones and water to the beef bones, crucible, and beef feet that were taken out after brewing the first broth and moved to another pot and boiled (S130).

Specifically, if 100L of water is used when making the first broth and the broth ingredients remaining after steeping the above-mentioned standard amount of beef bones, beef feet, and crucible are used as is for making the second broth, the water is used as in the first broth production. Add approximately 100L. For example, about 90L to 110L of water can be added. Also, you can boil it by adding about 10 to 12 kg of additional beef bones. Here, the additional bone bones are separate from the approximately 14 kg to 16 kg of bone bones used to make the primary broth. In other words, up to this stage, approximately 24kg to 28kg of bone can be used.

The added beef bones may be cut as in the preparation of the first broth material, soaked in running water for at least 8 hours to remove blood, and boiled in boiling water for about 15 to 20 minutes to remove impurities. The removal of impurities from the beef bones is the same as described above, so overlapping explanations will be omitted.

The remaining broth ingredients used in the first broth production are mixed with broth ingredients including additional beef bones and water, and heating is started (S131). As heating progresses, more ingredients come out from the beef bones, crucible, beef feet, and newly added beef bones, making it possible to make broth.

The inventor of the present invention completed the present invention by focusing on the fact that if the brewing time of beef bones is relatively long compared to that of crucibles and beef feet, the broth develops a new taste, but otherwise, there is no significant difference in what comes out of the beef bones. . That is, as a non-limiting example, when beef bones are steeped for about 5 hours, ingredients are actively released from the bones and a white broth is produced. Of course, it doesn't have enough depth of flavor. However, there does not seem to be much difference between the broth made by steeping beef bones for about 5 hours and the broth made by boiling beef bones for about 15 hours. However, it does not stop there, and if you brew the beef bones for more than 20 hours, you can provide a different flavor than the broth brewed for 5 hours.

Accordingly, the present invention prepares secondary broth, as will be described later, and adopts a method of boiling additional beef bones (for example, about 10 kg to 12 kg) in addition to the beef bones (for example, about 14 kg to 16 kg) used in the production of the first broth. Although the present invention is not limited to any theory, it can be understood that the flavor of the secondary broth is due to the newly added beef bones during the secondary broth production rather than the bone bones added during the primary broth production.

The heating step (S130) may proceed for about 7 to 9 hours, or about 8 to 9 hours, or about 8 and a half to 9 hours.

As heating progresses, the amount of water initially introduced, for example, about 100 L, may gradually evaporate and the water may boil down. Accordingly, in the method of producing the first broth according to this embodiment, when the beef bones (and additional beef bones), the crucible, and the beef feet are put together and boiled (S130), water can be continuously added and steeped.

In an exemplary embodiment, after starting heating (S131), replenishing reishi mushroom decoction water (S132), replenishing Namgasae fruit decoction water (S133), and replenishing water for drinking (S134). It can be done.

The step of replenishing the reishi mushroom decoction water (S132) can be performed more than once. Figure 4 illustrates replenishment of reishi mushroom decoction water a total of three times at intervals of about 90 minutes. Specifically, about 80 to 90 minutes after the initial heating is started (S131), the reishi mushroom decoction water can be replenished for the first time (S132a). At this time, the amount of water supplemented may correspond to the amount of boiled water. And after about 80 to 90 minutes have elapsed after the first replenishment, the reishi mushroom decoction water can be replenished a second time (S132b). And after about 80 to 90 minutes have elapsed after the second replenishment, the reishi mushroom decoction water can be replenished a third time (S132c).

The step of replenishing the reishi mushroom decoction water can be understood in the same way as described above, so redundant explanations will be omitted.

When replenishing water (S133) after the third replenishment step (S132c) using reishi mushroom decoction water, you can use Namgasae fruit decoction water. Figure 4 illustrates replenishment of Namgasae fruit decoction water about 50 to 60 minutes after the third water replenishment step (S132c).

Namgasae decoction water can be made by boiling 1 to 2 namgasae fruits per 1L of water for about 30 to 60 minutes. The water in which namgasae is boiled can provide a slightly bitter and sweet taste. By adding the Namgasae decoction water to the broth once and boiling it with the beef bones, it is possible to provide the unique bitter and sweet flavor of Namgasae fruit, which provides a unique flavor without harming the original taste and flavor of the broth in which the bones were boiled. , the present invention was completed by focusing on the fact that the flavor goes well with tail gomtang.

The step of replenishing water for drinking (S134) may be performed at least once every about 50 to 60 minutes after the fourth replenishment step (S133) using water decocted from Namgasae fruit. Figure 4 illustrates water replenishment a total of two times at intervals of about 60 minutes. That is, after about 50 to 60 minutes have elapsed after the fourth water replenishment (S133), the drinking water can be replenished the fifth time (S134a). As mentioned above, the amount of water to be replenished may correspond to the amount of water that has boiled down. And after about 50 to 60 minutes have elapsed after the fifth replenishment, the drinking water can be replenished the sixth time (S134b). The reason for reducing the water replenishment interval over time in the step of further mixing and heating the beef bones (S130) is the same as described above.

And although not shown in the drawing, after the sixth water replenishment step (S134b), it can be boiled for about 50 to 60 minutes more and the heating step (S130) can be ended. Through this step (S130), the crucible, beef feet, and some of the beef bones can be steeped for about 14 to 17 hours, and some of the beef bones can be steeped for about 7 to 8 hours and 30 minutes.

Through the above-described process, the beef bones (including the added bone bones), the crucible, and the beef feet are boiled for about 7 hours or more, or about 8 hours or more, or about 8 hours and 30 minutes or more, and then the remaining beef bones (including the added bone bones) are brewed. Remove the crucible and the large bones of the beef leg and transfer them to another pot. Then, filter the broth remaining in the pot through a sieve to remove any bones, meat, and impurities, and prepare the filtered broth, that is, the second broth (or double-boiling broth) (S140). The prepared secondary broth may be refrigerated and stored at a temperature of about 10°C to 15°C. As described above, when approximately 100L of water is initially added while brewing beef bones, crucibles, and beef feet, and thereafter, water is continuously replenished in the same amount as the boiled amount, the amount of prepared secondary broth may be approximately 100L ± 1L.

Next, add brisket and water to the beef bones (including the added beef bones), crucible, and beef feet that were taken out and moved to another pot after brewing the secondary broth and boiled (S150).

Specifically, if 100L of water is used when making the first or second broth, and the above-mentioned standard amount of beef bones, beef feet, and crucible are added and brewed, and the remaining broth ingredients are used as is for the third broth manufacturing, when making the first broth, As in, add about 100L of water. For example, about 90L to 110L of water can be added. You can also add about 2kg to 3kg of brisket and boil it.

The brisket can be prepared by preparing it in a different way from the preparation of the primary and secondary broth ingredients. If the blood from the brisket is not completely drained, it may give off a strong smell. In particular, the present invention is not limited to this, but when attempting to use only the beef bone broth itself without the addition of artificial seasoning, as in the present invention, pretreatment of the brisket can be a very important factor.

The brisket can be cut into appropriate sizes and soaked in running water for at least 8 hours to remove blood. Then, cut the brisket from which the blood was removed for 8 hours into smaller pieces and soak in cold water for 5 minutes. After soaking for 5 minutes, take out the brisket and leave it at room temperature for about 110 to 120 minutes. And you can repeat this process four times. In other words, you can remove most of the blood by soaking it in cold water for 5 minutes, taking it out for about 2 hours, and repeating the process of removing the water and blood at least 4 times.

The broth ingredients including the prepared brisket and water are mixed with the remaining broth ingredients used in the secondary broth production and heating is started (S151). As heating progresses, more ingredients come out from the beef bones, crucible, beef feet, and brisket, making it possible to make broth. In particular, as mentioned above, there is a difference in flavor between the initial and final broth as the brewing time for beef bones is longer compared to the crucible and beef leg. For example, there is no significant difference between broth steeped for about 5 hours and broth steeped for about 15 hours, but there is a clear difference between broth steeped for about 5 or 15 hours and broth steeped for more than 20 hours.

The broth ingredients used in the heating step (S150) of the broth ingredients for the third broth production are the crucible, beef feet and beef bones used from the first broth, additional beef bones used from the second broth, and newly added brisket. Among these, the beef bones used from the first broth are cured for at least 14 hours through the above-described process, and are cured for more than 20 hours in the heating process (S150) for the third broth production, further enhancing the taste and flavor of the first broth. You can do it in depth.

The heating step (S150) may proceed for about 7 to 9 hours, or about 8 to 9 hours, or about 8 and a half to 9 hours.

As heating progresses, the amount of water initially introduced, for example, about 100 L, may gradually evaporate and the water may boil down. Accordingly, in the method of producing the first broth according to this embodiment, when adding more brisket and boiling (S150), water can be continuously added and brewed.

In an exemplary embodiment, after starting heating (S151), the steps of replenishing reishi mushroom decoction water (S152) and replenishing drinking water (S153) may be performed.

The step of replenishing the reishi mushroom decoction water (S152) may be performed more than once. Figure 5 illustrates replenishment of reishi mushroom decoction water a total of three times at intervals of about 90 minutes. Specifically, about 80 to 90 minutes after the initial heating is started (S151), the reishi mushroom decoction water can be replenished for the first time (S152a). At this time, the amount of water supplemented may correspond to the amount of boiled water. And after about 80 to 90 minutes have elapsed after the first replenishment, the reishi mushroom decoction water can be replenished a second time (S152b). And after about 80 to 90 minutes have elapsed after the second replenishment, the reishi mushroom decoction water can be replenished a third time (S152c).

The step of replenishing the reishi mushroom decoction water can be understood in the same way as described above, so redundant explanations will be omitted.

The step of replenishing water for drinking (S153) may be performed one or more times about 50 to 60 minutes after the third replenishment step (S152c) using water decocted from reishi mushrooms. Figure 5 illustrates water replenishment a total of three times at intervals of about 60 minutes. That is, after about 50 to 60 minutes have elapsed after the third water replenishment (S152c), the drinking water can be replenished the fourth time (S153a). As mentioned above, the amount of water to be replenished may correspond to the amount of water that has boiled down. And after about 50 to 60 minutes have elapsed after the fourth replenishment, the drinking water can be replenished the fifth time (S153b). And after about 50 to 60 minutes have elapsed after the fifth replenishment, the drinking water can be replenished the sixth time (S153c). The reason for reducing the water replenishment interval over time in the step of further mixing and heating the brisket (S150) is the same as described above.

And although not shown in the drawing, after the sixth water replenishment step (S153c), it can be boiled for about 50 to 60 more minutes and the heating step (S150) can be completed. Through this step (S150), the crucible, beef feet, and some of the beef bones are steeped for about 21 to 25 hours, some of the beef bones are steeped for about 14 to 17 hours, and the brisket is steeped for about 7 to 8 hours and 30 minutes. You may be concerned.

Through the above-mentioned process, the beef bones (including the added bone bones), crucible, beef leg and brisket are boiled for about 7 hours or more, or about 8 hours or more, or about 8 hours and 30 minutes or more, and then steeped and the remaining beef bones (including the added bone bones) are boiled. ), crucibles, and large bones of beef feet and brisket can be discarded. Then, filter the remaining broth in the pot through a sieve to remove any bones, meat, and impurities, and prepare the filtered broth, that is, the third broth (or maktang broth) (S160). The prepared third broth may be refrigerated and stored at a temperature of about 10°C to 15°C. As described above, when about 100L of water is initially added while brewing beef bones, crucibles, beef feet, and brisket, and then the water is continuously replenished in the same amount as the boiled amount, the amount of prepared third broth may be about 100L ± 1L.

Through the above-described process, first broth, second broth, and third broth are prepared, respectively, and they can be stored in refrigeration and cooled to about 10°C to 15°C.

Heating of the first broth material, heating of the second broth material, and heating of the third broth material described above may be performed sequentially. That is, the second broth can be prepared about 8 hours after the first broth is prepared, and the third broth can be prepared about 8 hours after the second broth is prepared.

However, the present invention is not limited to this, and when at least three pots are used, the first broth, second broth, and third broth may be prepared at the same time. As a non-limiting example, heating to prepare the first broth may be performed in one pot (the first pot). And in another pot (second pot), heating to prepare the second broth can be performed by adding the first broth ingredients and additional beef bones before the first boil. And in another pot (the third pot), heating to prepare the third broth can be performed by adding the first broth ingredients, second broth ingredients, and additional brisket before the second boil. Through this, first to third broth can be produced at once from different bones in different pots. Likewise, additional beef bones are added to the first pot, so that in the next batch, the first pot becomes a pot for making the second broth, and more brisket is put in the second pot, and the second pot becomes a pot for the third broth production in the next pot. All broth ingredients in the third pot are discarded and new ingredients for the first broth production are added, so that the third pot can become a pot for the first broth production in the next round.

Next, prepare mixed broth by mixing the prepared first to third broths (S170).

At this time, the primary broth and secondary broth may be mixed at a volume ratio of about 1:0.9 to 1:1.1, or about 1:1. That is, about 90 to 110 parts by weight of secondary broth may be mixed based on 100 parts by weight of primary broth.

After mixing the first and second broths, the third broth may be mixed in an amount of about 80 to 95 parts by weight based on 100 parts by weight of the first broth. The tertiary broth, or maktang, does not contain many ingredients compared to the first broth and double boiler, but it contains a large amount of ingredients from beef bones that have been boiled for more than 20 hours. Therefore, tertiary broth alone cannot provide sufficient flavor. Therefore, by mixing the 3rd broth in a relatively small amount compared to the 1st and 2nd broths, it is possible to prepare a mixed broth for producing tail gomtang with excellent taste and flavor.

Then, impurities are removed from the mixed broth (S180, S190). In an exemplary embodiment, removing the impurity may include removing the impurity at least twice by different methods.

Specifically, the mixed broth obtained by mixing the first to third broths can be rapidly cooled (S180). The quench temperature can be frozen to about -15°C or less, for example in a temperature range of about -20°C to -15°C. Freezing time may be approximately 20 to 24 hours. And during cooling, the oil that phase separates during the cooling process can be skimmed and removed at intervals of 30 minutes or 1 hour.

The frozen mixed broth can then be taken out and heated to remove impurities a second time (S190). Specifically, frozen mixed broth can be heated only to a temperature where the broth does not boil. For example, the temperature of the heated mixed broth can be maintained at about 90°C to 95°C for about 20 to 30 minutes. And while gently heating, any oil or foreign matter that rises can be skimmed and removed.

After long research by the inventor of the present invention, in the final impurity removal step, compared to removing impurities only by heating, impurities are first removed through rapid cooling prior to heating (S180), and then impurities are removed secondarily through heating (S190). ), the present invention was completed by focusing on the fact that while the broth has a white color, it is savory and light without being greasy, and the original taste of the broth made by boiling the bones for a long time can be preserved.

In addition, even when removing impurities by heating, the present invention was completed by focusing on the fact that the flavor is superior when only the rising impurities are removed while maintaining a non-boiling temperature rather than boiling at or above 100°C and removing the oil. . You can feel a clear difference if you eat broth that has been cooled at room temperature.

Although not shown in the drawings, when the first broth, that is, the mixed broth, according to the present invention is provided as is in ready-to-cook foods, etc., a second step of packaging the broth from which impurities have been removed may be performed.

Next, prepare the second broth (S200). The step of preparing the second broth (or rib broth) (S200) may include the step of preparing the ribs (S210) and the step of cooking the ribs (S230).

Specifically, the step of preparing the ribs (S210) includes cutting the ribs to an appropriate size and removing blood (S211), heating and cooking the cut ribs (S212), and washing the heated ribs with cold water and removing impurities. It may include a removal step (S213).

First, cut the ribs and soak them in running water for at least 4 hours to remove blood (S211). Prepared ribs may include bone and meat.

Then boil the ribs in boiling water for about 15 to 20 minutes (S212). While boiling ribs, skim and remove any impurities that float in the water. In some embodiments, two or three bay leaves may be added when boiling ribs. By adding a small amount of bay leaves and boiling for a short time, you can remove unpleasant odors and soften the meat of the rib meat.

This step may not be a step of brewing broth, but a step of removing impurities contained in the broth ingredients, that is, ribs. Therefore, if you boil ribs for too long, the ingredients contained in the ribs may leach out too much, which may not be good.

Next, put the boiled ribs in cold water and wash them by rubbing them with your hands to remove impurities once again (S213).

After preparing the ribs prepared through the above-described process (S210), a step of cooking the ribs (S230) may be performed. The step of cooking ribs (S230) may include preparing a broth pack (S231), boiling the broth pack and trimmed ribs together (S232), and mixing the liver ingredients and boiling them further (S233).

Broth packs can be used to produce clean broth with minimal floating matter. As will be described later, based on using 100L of water, the broth pack contains about 270g to 320g of kelp, 3 to 4 green onions, 5 to 8 onions, 1 trimmed radish, about 100g to 150g of round pepper, and whole peppers. About 290g to 320g, about 240g to 250g of red pepper seeds, about 500g to 530g of ginger, about 500g to 530g of garlic, and 3 to 4 pineapples can be added. The ingredients of the broth pack may all be put into one pack, but the present invention is not limited thereto, and some of the ingredients may be put into one pack and a plurality of broth packs may be provided.

You can then place the prepared broth pack on the bottom of the pot, place the prepared ribs on top, and then add water and boil it (S232). This step (S232) may be the first heating step for boiling the broth pack and ribs together to cook the ribs and make the first broth. In this step (S232), the ribs may be completely cooked to the inside or may not be cooked.

Specifically, about 100L of water can be used. And based on 100L of water, you can put about 38kg to 42kg of ribs. Here, the weight of the ribs includes the bones and the meat attached to the bones, and may be the weight after boiling once in the impurity removal step, cooling at room temperature for 30 minutes, and removing water. The ingredients for the broth pack based on 100L of water are the same as described above.

The first heating step (S232) may be performed for about 60 to 80 minutes. As heating progresses, ingredients come out from the ribs and ingredients of the broth pack, making broth possible. The pot lid can be kept covered during the first heating step (S232). Although not shown in the drawing, after the first heating step (S232) is performed for about 60 to 80 minutes, heating can be stopped with the lid on and steamed for about 30 to 40 minutes.

After the first heating step (S232), the second heating step (S233) may be performed by mixing additional materials. The second heating step (S233) may be a step in which the ribs, etc. are further boiled to make the broth come out, and at the same time, seasoning ingredients are added to adjust the seasoning of the broth.

Specifically, in the second heating step (S233), about 1kg to 1.2kg of anchovy fish sauce, about 1kg to 1.2kg of cooking wine, about 1kg to 1.2kg of soup soy sauce, about 400g to 500g of salt, and about 1kg of soju were added to the pot containing the ribs and broth pack. You can further mix 300ml to 400ml and about 1L to 1.2L of beer. The weight and/or volume of the material is based on the case where 100L of water is added in the first heating step (S232).

The second heating step (S233) may be performed for about 20 to 30 minutes. As heating progresses, ingredients come out from the ribs, broth pack, and ingredients for seasoning, making broth possible. Additionally, the seasoning ingredients can sufficiently penetrate into the ribs. The pot lid can be kept covered during the second heating step (S233). Although not shown in the drawing, after the second heating step (S233) is performed for about 20 to 30 minutes, the heating can be stopped with the lid on and left to steam for about 30 to 40 minutes.

Through the above-described process, a second broth containing ribs can be prepared. The second broth can be savory and have a certain amount of oil by using ribs and other broth pack ingredients as broth ingredients. That is, while the first broth is made by mixing the first to third broths and further removing impurities such as oil, the second broth can be made to have some oil after boiling the ribs without removing impurities. The first broth from beef bones, etc. has a clear, light, and deep taste, and the second broth from ribs, etc. has a relatively oily taste. As will be described later, the first and second broths have different flavors. You can use all of them to produce tail gomtang concentrate or tail gomtang broth with better taste.

Also, unlike the first broth, the second broth contains anchovy fish sauce, soy sauce, salt, and other seasoning ingredients during the manufacturing process. Therefore, unlike the first broth, the second broth may have a high salt content and a savory taste.

Next, prepare oxtail meat and oxtail concentrate (S300). The step of preparing the tail meat and concentrate (S300) may include the step of preparing the oxtail (S310) and the step of heating and cooking the oxtail (S320).

Specifically, the step of trimming the oxtail (S310) includes cutting the cow's tail to an appropriate size and removing blood (S311), heating and cooking the cut oxtail (S312), and washing the heated oxtail with cold water. A step of removing impurities (S313) may be included.

First, cut the oxtail into pieces about 2 to 3 cm thick and soak them in running water for at least 6 hours to remove blood (S311). Prepared oxtail may include bones and meat.

Then, boil the oxtail in boiling water for about 15 to 20 minutes (S312). While boiling oxtail, skim off and remove any impurities that float in the water. In some embodiments, 10 to 15 cloves of garlic and 1 to 2 pears may be added when boiling oxtail. By boiling oxtail for a short time with garlic and pear, you can remove the unique smell of oxtail and soften the meat of oxtail.

This step may not be a step of brewing broth, but a step of removing impurities contained in the broth ingredients, that is, oxtail. Therefore, if you boil oxtail for too long, the ingredients contained in the ribs may leach out too much, which may not be good.

Next, put the boiled oxtail in cold water and wash it by rubbing it with your hands to remove impurities once again (S313).

After preparing the oxtail prepared through the above-described process (S310), a step of cooking the oxtail with the first and second broths prepared in advance (S320) may be performed.

Specifically, based on 1L of first broth, about 2.5L to 3.5L, or about 2.7L to 3.0L of second broth may be mixed. That is, the volume ratio of the first broth and the second broth used in this step may be about 1:2.5 to 1:3.5, or about 1:2.5 to 1:3, or about 1:2.7 to 1:3. And based on 1L of the first broth, about 8kg to 11kg of trimmed oxtail can be added.

In addition, in the step of cooking the first broth, second broth, and oxtail together (S320), about 40g to 50g of whole pepper, 1 pineapple, 10 to 15 whole garlic, half to 1 onion, 1 to 2 bay leaves, and Approximately 70g to 100g of salt may be further mixed. The weight and/or volume of the mixed ingredients is based on 1L of the first broth.

The step (S320) of heating the first broth, second broth, and oxtail may be performed for about 15 to 25 minutes. Alternatively, the first broth and the second broth can be boiled down until the oxtail immersed in the first broth and the second broth is exposed without being immersed in the broth.

While heating is in progress, ingredients may come out from the tail meat. In particular, when oxtail that has already been heated and boiled is continuously heated together with the first broth and the second broth, a large amount of protein components can be eluted from the oxtail into the broth. During this heating step (S320), the pot lid can be kept open. Although not shown in the drawing, after this heating step (S320) is performed for about 15 to 25 minutes, heating can be stopped with the lid open and steamed for about 10 to 15 minutes.

In some embodiments, the cooked oxtail meat may be removed from the pot after the steaming, and the remaining broth may be further heated. For example, the broth can be boiled down until its viscosity becomes stickier than a predetermined level.

Through the above-described process, you can prepare broth made from oxtail. The prepared broth contains a large amount of proteins such as collagen and gelatin extracted from oxtail, so it is dark in color, has a very high viscosity, and may be sticky.

The fat attached to the surface of the rescued tail meat can be removed (S331). In addition, the broth remaining after removing the tail meat from the pot, or the broth boiled down by additional heating after removing the tail meat, can be filtered through a sieve to remove foreign substances and debris. Then, tail meat concentrate (or essence, or liquid) can be prepared by cooling at room temperature (S332). As explained earlier, the broth from boiled tail meat is very rich in gelatin and collagen, so it is sticky, and when cooled at room temperature, it has a jam-like texture, or solidifies into a solid state to have a jelly or solid colloid-like state. You can. Hereinafter, the broth remaining after steeping the tail meat hardens at room temperature and has a jam-like state, and is referred to as tail meat concentrate (or essence, or liquid).

Next, the cooked tail meat prepared in the step of preparing the tail meat and tail meat concentrate (S300), the concentrate, and the first broth prepared in advance are mixed and heated (S400).

Specifically, in the step of heating the first broth, the concentrate, and the tail meat together (S400), the concentrate is used in an amount of about 15 parts by weight to 20 parts by weight, and the first broth is used in an amount of about 250 parts by weight to about 250 parts by weight based on 100 parts by weight of the cooked tail meat. It can be mixed by adding 350 parts by weight.

Additionally, in the step of heating the first broth, concentrate, and tail meat together (S400), 1 to 2 jujubes and 2 to 3 garlic cloves may be further mixed. The number of ingredients above is based on 200g of tail meat. This heating step (S400) may be performed for about 10 to 15 minutes.

When the heating step (S400) is completed, it is cooled to room temperature and foreign substances or impurities such as oil solidified on the surface can be removed once again (S500). And the result at room temperature can be cooled to about 5°C to 10°C, or to about 5°C to 8°C (S600).

The method for manufacturing instant food for tail gomtang or tail gomtang according to this embodiment is not to cool the boiled tail gomtang as is through the last heating step (S400), but to finally remove impurities such as oil at room temperature. By cooling it after removing it, it is possible to provide the unique rich and deep taste of tail gomtang while providing a non-greasy flavor.

Although not shown in the drawings, when manufacturing instant food tail gomtang according to the method of the present invention, a step of packaging the resulting product may be performed after the cooling step (S600). At this time, the first broth mixed in the final heating step (S400), the tail meat concentrate dissolved or at least partially dissolved in the first broth, the tail meat (including bones), and the jujube and garlic may all be packaged.

On the other hand, when preparing tail gomtang on the spot, the method for producing tail gomtang according to this embodiment may further include a second heating step (S700). The second heating step (S700) may be performed for about 10 to 20 minutes.

Hereinafter, the present invention will be described in more detail with further reference to production examples and experimental examples of the present invention.

<Preparation Example 1: Preparation of concentrate>

Tail meat concentrate was prepared through the process described above.

<Production Example 2-1>

Immediately after preparing the prepared tail meat concentrate, tail meat soup was prepared in the same manner as in Figure 1.

<Production Example 2-2>

Tail meat soup was prepared in the same manner as Preparation Example 2-1, except that the prepared tail meat concentrate was refrigerated at 10°C for 7 days, and tail meat soup was prepared using it.

<Production Example 2-3>

Tail meat soup was prepared in the same manner as Preparation Example 2-1, except that the prepared tail meat concentrate was refrigerated at 10°C for 30 days, and tail meat soup was prepared using it.

<Production Example 3-1>

Tail gomtang was prepared in the same manner as Preparation Example 2-1, except that it was immediately cooled (S600) and then heated (S700) without performing the step of removing impurities (S500) during the process of Figure 1.

<Production Example 3-2>

Tail gomtang was prepared according to a generally known method. The preparation of oxtail was the same as in Preparation Example 2-1. Then, I put the trimmed tail meat in boiling water and let it steep for 3 hours, and it was cooked enough that the flesh was separated from the tail meat. According to the present inventor's experience, jujubes, garlic, and other broth ingredients were appropriately mixed to prepare delicious tail gomtang. Tail gomtang prepared according to Preparation Example 3-2 had a thick and rich broth, but the color was clear and light compared to Preparation Example 2-1.

<Experimental Example 1>

A blind test was conducted on 10 participants for five types of tail gomtang prepared according to Preparation Example 2 and Preparation Example 3. In addition, among the five target tail gomtangs, they were asked to select two to three (higher group) that felt relatively delicious and two to three (lower group) that felt to be relatively less tasty. And a qualitative evaluation of each was requested.

As a result of the qualitative evaluation of Tail Gomtang according to Preparation Example 3-2, the main evaluation was that it was sufficiently delicious but inferior to other Tail Gomtang, and all 10 people placed Preparation Example 3-2 in the lower group.

As a result of the qualitative evaluation of Preparation Example 3-1, especially when compared to Preparation Example 2, opinions were divided into those that said it was a little more oily and delicious and those that it was oilier and less palatable. However, in common, Preparation Example 3-1 was better than Preparation Example 2. The opinion was that it was richer and richer than the field.

<Experimental Example 2>

Five participants other than those in Experimental Example 1 were asked to evaluate the superiority or inferiority of Tail Gomtang according to Preparation Examples 2-1 to 2-3. As a result, two participants evaluated Preparation Example 2-1 alone as having a high preference, two participants evaluated Preparation Example 2-2 alone as having a high preference, and one participant evaluated Preparation Example 2-1 and Preparation Example alone as having a high preference. 2-3 were jointly evaluated as having high preference.

Although the above description focuses on the embodiments of the present invention, this is only an example and does not limit the present invention, and those skilled in the art will understand the present invention without departing from the essential characteristics of the embodiments of the present invention. It will be apparent that various modifications and applications not exemplified above are possible.

Therefore, the scope of the present invention should be understood to include changes, equivalents, or substitutes of the technical ideas exemplified above. For example, each component specifically shown in the embodiments of the present invention can be modified and implemented. And these variations and differences in application should be construed as being included in the scope of the present invention as defined in the appended claims.

Claims (5)

It includes preparing a first broth, preparing a second broth, boiling oxtail in the first broth and the second broth, then removing the cooked tail meat and cooling the remaining broth,
The first broth is prepared by mixing the first broth made with broth ingredients including beef feet, the second broth made with broth ingredients including beef bones, and the third broth made with broth ingredients including brisket,
The second broth,
Mix ribs, onions, peppercorns, red pepper seeds, ginger, garlic, and pineapple and heat first.
Stop heating for 30 to 40 minutes after the first heating,
A method of producing a tail fish concentrate, which is prepared by further mixing anchovy fish sauce, cooking wine, soup soy sauce, soju, and beer and heating it secondarily. A method of manufacturing an instant food for tail meat soup comprising preparing a tail meat concentrate, preparing the tail meat concentrate includes:
Prepare the first broth,
Prepare the second broth,
Prepare a mixed broth by mixing the first broth and the second broth at a volume ratio of 1:2.5 to 1:3,
Including boiling oxtail, whole pepper, pineapple, and garlic in the mixed broth, removing the cooked tail meat, and cooling the remaining broth,
The first broth is prepared by mixing the first broth made with broth ingredients including beef feet, the second broth made with broth ingredients including beef bones, and the third broth made with broth ingredients including brisket,
The second broth is prepared by steeping broth ingredients including ribs,
The method for manufacturing the instant food is,
A method for producing an instant food, further comprising mixing and heating the prepared tail meat concentrate, the prepared cooked tail meat, the first broth, jujube, and garlic. delete A method of manufacturing an instant food for tail meat soup comprising preparing a tail meat concentrate, preparing the tail meat concentrate includes:
It includes preparing a first broth, preparing a second broth, boiling oxtail in the first broth and the second broth, then removing the cooked tail meat and cooling the remaining broth,
The first broth is prepared by mixing the first broth made with broth ingredients including beef feet, the second broth made with broth ingredients including beef bones, and the third broth made with broth ingredients including brisket,
The second broth is prepared by steeping broth ingredients including ribs,
The method for manufacturing the instant food is,
A method for producing an instant food further comprising mixing and heating 100 parts by weight of the prepared cooked tail meat, 15 to 20 parts by weight of the prepared tail meat concentrate, and 250 to 350 parts by weight of the first broth. A method of manufacturing an instant food for tail meat soup comprising preparing a tail meat concentrate, preparing the tail meat concentrate includes:
It includes preparing a first broth, preparing a second broth, boiling oxtail in the first broth and the second broth, then removing the cooked tail meat and cooling the remaining broth,
The first broth is prepared by mixing the first broth made with broth ingredients including beef feet, the second broth made with broth ingredients including beef bones, and the third broth made with broth ingredients including brisket,
The second broth,
Mix ribs, onions, peppercorns, red pepper seeds, ginger, garlic, and pineapple and heat first.
Stop heating for 30 to 40 minutes after the first heating,
A method of manufacturing an instant food prepared including additional mixing of anchovy fish sauce, cooking wine, soup soy sauce, soju, and beer and secondary heating.