KR20020024000A

KR20020024000A - The method of making sauce beef rib wite salicornia herbacea

Info

Publication number: KR20020024000A
Application number: KR1020020000537A
Authority: KR
Inventors: 이태수
Original assignee: 이태수
Priority date: 2002-01-04
Filing date: 2002-01-04
Publication date: 2002-03-29

Abstract

PURPOSE: Provided is a method for manufacturing ribs marinated in Salicornia herbacea marinade, thereby improving flavor and softening meat. CONSTITUTION: The method comprises preparing marinade by mixing 6kg of Salicornia herbacea extract, tangleweed, ginger, black pepper, spring onions, chili seeds, garlic, onions, sugar, sugar syrup, coffee, sesame oil, cooking oil, and sesame seeds to prepare marinade; and marinating 80kg of ribs in the marinade then aging them.

Description

Manufacturing method of seasoning ribs made from seaweeds {The method of making sauce beef rib wite salicornia herbacea}

일반적으로 양념갈비의제조 방법은 이미 보편화되어 있고, 그 맛 또한 일반적인 범주를 벗어나지 못하고 있는 실정입니다. 또한, 양념갈비의일반적인 제조와 양념갈비의 보존을 위해 과도한 식염(간장)을 첨가함으로써 국민 건강에 위해가 되고 있습니다. 따라서, 식염의 섭취를 줄이며, 맛과 향이 우수한 양념갈비를 제조하는 것이 필요할 것으로 생각됩니다.In general, the seasoning ribs manufacturing method is already common, and the taste is not beyond the general category. In addition, by adding excessive salt (soy sauce) for the general manufacture of seasoned ribs and for preserving the seasoned ribs, it is harmful to national health. Therefore, it is thought that it is necessary to reduce salt intake and to prepare seasoned ribs with excellent taste and aroma.

본 발명은 양념갈비의 제조시 종래의 평준화되어 있는 방법을 그대로 살리되 여기에 함초 추출물을 첨가하여 맛과 향을 고양시키고, 육질을 연화함으로써 먹기 좋고 과도한 식염의 섭취를 줄임으로써 국민 건강에 최대한의 도움을 주고자 함이 그 근본 목적입니다.The present invention preserves the conventional leveling method in the manufacture of seasoned ribs as it is added to the seaweed extract to enhance the taste and aroma, soften the meat to eat and reduce the intake of excessive salt to the maximum help for national health To give is the primary purpose.

도1은 본 발명의 제조 공정도1 is a manufacturing process diagram of the present invention

이하 본 발명에 따른 한초 양념갈비의 제조 방법을 상세히 설명하면 다음과 같습니다.Hereinafter, the method for producing a marinated seasoned ribs according to the present invention will be described in detail.

A. 함초추출물의 제조방법A. Manufacturing Method of Seaweed Extract

1. 함초의 채취시기는 9월중순∼10월 초순 서리가 내리기 전에 채취한다.1. Harvesting season of seagrass is collected before frost falls in mid-September to early October.

2. 채취한 함초를 깨끗한 물로 3회 세척한다.2. Wash the collected seaweed three times with clean water.

3. 세척한 함초는 수분이 약 20%가 남도록 자연건조시킨다.3. Clean the dried seaweeds to dry about 20% of moisture.

4. 건조한 함초를 약 3∼5cm로 절단하여 깨끗한 물로 1회 세척한다.4. Cut the dried seaweed into 3 ~ 5cm and wash once with clean water.

5. 절단한 함초를 감압방식에 의해 중탕기에 넣고 가열하여 염도 5%의 액즙을 제조한다.5. The cut seaweed is put in a water bath by depressurization and heated to prepare a juice of 5% salinity.

B. 양념의 제조방법B. Preparation of Seasoning

1. 물 30%에 다시마 0.38%, 통후추 0.07%, 생강 0.38%, 대파 1.13%, 고추씨 0.06%을 넣고 100℃에서 팔팔 끓인다.1. Put kelp 0.38%, whole pepper 0.07%, ginger 0.38%, green onion 1.13%, red pepper seed 0.06% in 30% water and boil at 100 ℃.

2. 약 10분간 은근한 불에서 조리하여 육수를 만든다.2. Cook for 10 minutes on a low heat to make a broth.

3. 육수에 마늘 0.76%, 배 22.5%, 사과 1.5%, 양파 6%, 정종 1.5%, 설탕 2.5%, 물엿 5.25%, 후추가루 0.07%, 커피 0.07%, 참기름 0.38%, 식용유 0.45%, 참깨 0.12%를 넣어 고루 섞는다.3. 0.76% garlic, pear 22.5%, apple 1.5%, onion 6%, seed 1.5%, sugar 2.5%, syrup 5.25%, black pepper 0.07%, coffee 0.07%, sesame oil 0.38%, cooking oil 0.45%, sesame seeds Add 0.12% and mix well.

4. 여기에 함초 추출물 7.5%를 혼합하여 양념장을 제조한다.4. Mix the seaweed extract 7.5% here to prepare a seasoning sauce.

C. 갈비의 제조방법C. How to Make Ribs

1. 갈비를 절단기로 3∼5mm 간격으로 절단하여 깨끗한 냉수로 세척한다.1. Cut the ribs at intervals of 3 to 5 mm with a cutter and wash them with clean cold water.

2. 갈비에서 물기를 완전히 제거한다.2. Drain the ribs completely.

D. 함초 양념갈비의 제조D. Preparation of Hamcho Seasoned Ribs

1. 함초 추출물이 첨가된 양념장을 갈비와 잘 혼합한다.1. Mix seasoning seasoned with seaweed extract with ribs.

2. 잘 섞은 함초양념갈비를 8∼12시간 저온 숙성시킨다.2. Mix well-mixed hamcho marinated ribs for 8 to 12 hours at low temperature.

3. 숙성된 갈비를 중량기에 용도에 맞게 진공 포장한다.3. Vacuum aged ribs in a weighing machine to suit the purpose.

4. 진공포장된 함초 양념갈비를 트레이(용기) 포장한다.4. Vacuum packed seaweed seasoned ribs in a tray.

5. 냉동 또는 냉장 보관한다.5. Store frozen or refrigerated.

상술한 바와 같이, 본 발명은 종래의 양념갈비에 함초추출물을 첨가함으로써 염도를 낮추면서 맛과 향을 고양시키는 갈비제조 방법입니다. 따라서, 과다한 염의 섭취를 예방하는 효과를 가질 것으로 판단되며, 특히 함초에 포함된 우수한 성분들이 직접 체내에 흡수될 수 있어 국민 건강을 증진시키는 효과를 가질 것으로 기대됩니다. 또한 위생적으로 진공포장된 본 발명품은 일반 가정에서 해동하여 조리기구로 30분 정도 가열함으로써 시간과 비용의 절약은 물론, 바로 섭취가 가능하고, 풍미가 좋으며, 위생적인 함초 양념갈비를 요리할 수 있는 효과를 갖게 되었습니다.As described above, the present invention is a method of manufacturing ribs to enhance the taste and aroma while lowering the salinity by adding a seaweed extract to the conventional seasoned ribs. Therefore, it is expected to have an effect of preventing excessive intake of salts, and in particular, it is expected that excellent ingredients contained in seaweed can be directly absorbed into the body, thereby promoting national health. In addition, the present invention hygienically vacuum-packed by thawing in a normal home and heated for about 30 minutes with cooking utensils, saving time and money, as well as the effect of being able to eat immediately, flavorful, and hygienic hamcho seasoned ribs You have

Claims

6 kg of seaweed extract is mixed with seasonings containing kelp, whole pepper, ginger leek, red pepper seed, garlic, pear, apple, onion, jongjong, sugar, syrup, black pepper, coffee, sesame oil, cooking oil, and sesame. Manufacturing method of Hamcho seasoned ribs to enhance taste and aroma

The method of claim 1,

By cutting the ribs to 4cm wide in the weighed seaweed extract to float the poultry in 20cm length, a method for producing pogalgalbi by the above manufacturing process