KR20030025652A - Processed seasoned beef ribs with pine needle fermented extract for bulgogi - Google Patents

Abstract

PURPOSE: A method for preparing seasoned ribs(yangnyom kalbi, Korean native name) using grilled beef sauce(pulgogi sauce) containing young pine needle, pine pollen, pure sugar, etc. is provided. Therefore, the seasoned ribs is removed from the fatty smell peculiar to beef, improved in meat quality and has an extended shelf life. CONSTITUTION: A mixture of 4.8% by weight of pure sugar, 69.7% by weight of pine needle, 25% by weight of solgodong and 0.5% by weight of pine pollen is fermented for 100 days to produce a pine needle extract. And then it is mixed with seasoned meat juice to produce pine needle meat juice as grilled beef sauce. Thereafter, cut rib pieces are marinated in the pine needle meat juice at 15deg.C for 8 to 10hr.

Description

Processed seasoned beef ribs with pine needle fermented extract for bulgogi {omitted}

The present invention relates to a method for processing seasoned beef ribs mixed with pine needles fermented extract for bulgogi, and more specifically, pine needles fermented with fermented extract and seasoning by mixing fermented leaves with solgodong, songhwa, and white sugar to mature and fermented It relates to a pineapple fermentation extract blended seasoning beef broth blended seasoning beef ribs for boiled beef leaf fermented extract blended seasoning broth.

In general, Bulgogi beef ribs are used as bulgogi after being boiled and mixed with water to nourish, improve taste, remove beef's unique sting, and soften the meat. .

As an example, if you look at the process of seasoning beef ribs for bulgogi that puts beef ribs in seasoning broth, first of all, water 15% garlic, ginger 3%, starch syrup 10%, soy sauce 20%, onion 7%, cheongju 10%, Season with 1% seasoning, 0.5% sesame, and 0.5% pepper, mix, simmer for 1.5 hours at a temperature of 100 ° C, and cool to make seasoned broth (hereinafter referred to as seasoned broth). (Hereinafter referred to as cutting beef ribs) After cutting the beef ribs in seasoned broth for 8 to 10 hours at about 15 ℃ to complete the bulgogi seasoning beef ribs processing.

However, Bulgogi seasoned beef ribs processed by this process can accumulate blood cholesterol in the human body by ingesting beef, and intake of nutrients that may be insufficient in the human body due to limited nutrient intake other than nutrients contained in beef and seasonings. Difficult to remove the unique smell of beef is completely eliminated, such as lowering the taste.

In order to solve the above problems and extend the shelf life, pine needle fermented extract and fermented by mixing fermented pine leaves with solgodong, songhwa, and baekbaek sugar and fermented and mixed with water, boiled and mixed with seasoned broth. By putting beef ribs for roasted meat into the seasoning broth made with pine needle fermented extract, the terpene component of pine needle fermented extract dissolves blood cholesterol in the human body that can be accumulated by ingesting beef, and a large amount of enzymes, chlorophyll and vitamins. Enhances the nutritional value of the A, vitamin B, vitamin K, protein, fat, minerals, iron, etc., which are easily lacking in the human body, and removes beef stinginess as a unique fragrance of pine needles to improve the taste and soften the meat. , Fermented extract of bulgogi for bulgogi, which can extend shelf life due to anti-corruption properties of fermented foods It is an object of the present invention to provide a method of seasoning seasoned beef ribs.

In order to achieve the above object, the present invention, in the processing of seasoning beef ribs sol front fermentation extract for bulgogi to simmer the beef ribs in pine needles fermented extract blended seasoning, the pine needles are mixed with water with sol godong, songhwa, white sugar and fermented Extracting pine needle fermentation extract (hereinafter, referred to as pine needle fermentation extract), mixing the seasoning with water to make a boiled seasoned broth (hereinafter referred to as seasoning broth), combining pine needle fermentation extract and seasoning broth Step of making pineapple fermented extract blended seasoning broth (hereinafter, referred to as pineapple fermented extract blended seasoning broth), pineapple fermented extract blended seasoning broth chopped beef ribs in 15 ℃ ℃ for about 8 to 10 hours have.

A detailed description will be given below.

(1) The young pine needles, pine needles, and pine flowers are collected from mid-April to mid-May. (2) Mix 4.8% white sugar with water based on the amount of water, boil it at 100 ° C for 15 minutes, and cool it to make sugar water (hereinafter, referred to as sugar water). (3) Sugar water of item (2) above. Based on the amount of sugar water in (1) the pine needles 69.7%, solgodong copper 25%, Songhwa 0.5% mixed and sealed in a jar and fermented for 100 days to extract pine needle fermentation extract. The extracted extract is filtered through the contents and uses only clear stock solution (hereinafter referred to as pine needle fermentation extract). During this process, the pine needles are fermented, and the terpene components, enzymes, chlorophyll, vitamin A and vitamin B contained in pine needles are fermented. Nutrients such as vitamin K, protein, fat, minerals and iron are extracted and trace amounts of alcohol are produced. (4) of garlic 15%, ginger 3%, starch syrup 5%, soy sauce 20%, onion 7%, sake 5%, pear 10%, seasoning 1%, sesame seeds 0.5%, pepper 0.5% Mix the seasoning and mix it, boil it for about 1.5 hours at 100 ° C, and cool it to make seasoning broth. (Hereinafter referred to as seasoning broth) The reason why 5% of starch syrup is reduced in comparison to the prior art is that the pine needle fermentation extract of (3) above is used. This is because white sugar is added while extracting, and the reason for the decrease of 5% of sake is that the amount of alcohol produced by fermenting pine needles is added. (5) The pine needle fermented extract blended seasoning broth is blended with 20% of pine needle fermented extract of paragraph (3) based on the amount of seasoned broth to the seasoned broth of paragraph (4). (6) Cut the beef rib meat into a suitable size and put a sheath. (Hereinafter referred to as cutting processed beef ribs) (6) After completing the above process, the pine needle fermented extract blended seasoning (6) above (6) After cutting boiled beef ribs at 15 ° C. for 8 to 10 hours, the pineapple fermented extract blended seasoning beef rib processing is completed.

Here, the terpene component contained in the pine needle fermentation extract, which is extracted from fermentation of pine needles, and a large amount of enzymes and nutrients such as chlorophyll, vitamin A, vitamin B, vitamin K, protein, fat, minerals, iron, etc. Terpene dissolves blood cholesterol levels in the human body that can be accumulated by eating beef, and it is a large amount of enzymes and nutrients such as chlorophyll, vitamin A, vitamin B, vitamin K, protein, fat, minerals and iron. Enhance the nutritional value that is likely to be lacking, remove the beef's unique sting as a unique scent of pine needles, improve the taste, soften the meat, and make simple experiments. As an experiment to observe that the gas rises and the vinyl swells, 400g of marinated beef ribs processed in the prior art and bone 400g of pine needle fermented extract blended seasoned beef ribs processed by the technology of the present invention in each container, sealed with vinyl, and tested from August 10, 2001 to August 15, 2001 in a dark place with good ventilation. The maintenance period is about 124 hours for bulgogi seasoned beef ribs processed in the prior art, and about 145 hours for bulgogi fermented extract blended seasoned beef ribs processed in the technology of the present invention due to the action of anti-corruption properties of fermented foods The seasoned beef ribs mixed with pine needles fermented extract for bulgogi processed by technology will be able to extend the shelf life of about 17% compared to the marinated beef ribs processed by the prior art.

As described above, the present invention, the pine needles in the human body that can be accumulated by ingestion of the terpene component contained in pine needles fermented extract blended in bulgogi beef ribs by sleeping beef ribs fermented extracts seasoned broth It dissolves resterol, nutrients such as enzymes, chlorophyll, vitamin A, vitamin B, vitamin K, protein, fat, minerals, iron, etc., enhance the nutritional value easily lacking in the human body, and it is unique to beef as a unique fragrance of pine needles. By removing the stink of the taste to improve the taste, soften the meat, and can be confirmed through experiments, due to the action of anti-corruption properties of fermented foods can extend the shelf life.

Claims (1)

In the pine needle fermented extract blended seasoning beef rib processing method, Mix 4.8% white sugar with water and boil at 100 ℃ for 15 minutes, and then cool and mix the pine needle 69.7%, solgodong 25%, and pine flower 0.5% based on the amount of sugar in the jar. After fermentation and sealing, ripening and fermentation for 100 days to extract pine needle fermentation extract (hereinafter, referred to as pine needle fermentation extract), After the step of mixing the seasoning with water and boiled for about 1.5 hours at 100 ℃ boiled broth mixed with 20% of the pine needles fermentation extract based on the amount of seasoning broth to the seasoning broth to make pineapple fermented extract blended seasoning broth. (Hereinafter referred to as pineapple fermented extract blended seasoning broth), After the step, the pine needle fermented extract blended seasoning beef ribs for bulgogi, comprising the step of cutting the cut beef beef ribs into a suitable size cut into the appropriate size broth for 8 to 10 hours at about 15 ℃. Processing method.