KR20050036553A - Manufacture method of beef tea - Google Patents

Abstract

The present invention relates to a method of manufacturing a meat soup, a material preparation step of selecting fresh meat, a washing step of removing fat and blood from the selected meat, washing foreign substances with water, and washing the washed meat with water. In a method of manufacturing a meat soup consisting of a broth extract step of extracting the broth by repeatedly heating to a predetermined time and a constant temperature in the pot, in the above broth extract step, the fruit, vegetables, herbal ingredients are added 40% by weight: 40% by weight: 20% by weight of the blending ratio of the fruit: 40% by weight, apple: 35% by weight, lemon: 5% by weight, orange: 5% by weight, pineapple: 5% by weight, Kiwi: 5% by weight, grapes: 5% by weight of the vegetable: radish: 30% by weight, onion: 30% by weight, cabbage: 5% by weight, cabbage: 10% by weight, kelp: 10% by weight, green onion: 2 Wt%, leek: 2%, carrot: 2%, ginger: 2%, garlic: 2%, shiitake: 2.5 By weight ratio, white beans: 2.5% by weight of the herbal material is melted: 65% by weight, Schisandra chinensis: 5% by weight, wolfberry: 5% by weight, Angelica: 10% by weight, licorice: 15% by weight by blending, The fruit absorbs the meat oil generated in the broth extract step and removes the peculiar smell of the meat by matching it with vegetables without the use of chemical seasonings. Since it can be supplied with nutrients is more effective to provide a more enhanced yuktang.

Description

Manufacture Method of Beef Tea

The present invention relates to a method of manufacturing a meat soup, and more particularly, by adding fruits, vegetables, and herbal ingredients together in a manufacturing process of a meat soup containing meat as a main ingredient, the meat and the meat have a characteristic odor. It relates to a method of manufacturing a yuktang that can be removed.

In general, Yuktang (肉湯) refers to the meat soup, and the type of meat soup is a variety of varieties depending on the materials and manufacturing methods, such as Seolleongtang, galbi tang, beef bone tang, wootangtang, tail tang commonly encountered by ordinary people.

The general manufacturing process of the meat soup, a material preparation step of selecting fresh meat, a washing step of removing fat and blood from the selected meat, washing foreign substances with water, and put the washed meat with water in a pot It consists of a broth extraction step of extracting the broth by repeatedly heating to a predetermined time and a predetermined temperature.

In the manufacturing process of the above-described yuktang, firstly, the fresh meat is selected and prepared, and then, while removing fat and lumps of meat from the prepared meat, the foreign substances are washed with water.

Then, put the washed meat in a pot with water and repeatedly heated to a predetermined time and a constant temperature while adding the ginger, green onions and garlic so that the meaty smell of meat goes to extract the concentrated broth.

Then, boil together until the broth turns white, and then take out the bones, cut the flesh and intestines into pieces that are easy to eat, put them in the extracted broth, and then season them with salt, chopped green onions, and seasoning sauce.

The delicious and nutritious meat bath obtained through the above process is recognized as a traditional health supplement product that contains various nutrients that promote the growth and development of children and the metabolism of adults.

However, in the broth and meat extracted through the manufacturing process of the above-mentioned meat, the smell of meat is inevitably peculiar and ginger, leek, and garlic are added as a method of removing the meat, but the peculiar smell of meat is not removed because the smell of meat is not removed. There was an issue that was recognized as food avoided.

The present invention, in order to solve the problems as described above, by adding the meat and water together in the pot during the manufacturing process of the meat bath and extracting the broth by heating to a certain time and a certain temperature by adding a separate natural and herbal ingredients The purpose of the present invention is to provide a method of manufacturing meat tang, which is further enhanced with meat-specific odor and nutrients.

In order to achieve the above object, the present invention provides a material preparation step of selecting fresh meat, a washing step of removing fat and blood from the selected meat, washing foreign substances with water, and washing the washed meat with water. In a method of manufacturing a meat soup consisting of a broth extract step of extracting the broth by repeatedly heating to a predetermined time and a constant temperature in the pot, in the above broth extract step, the fruit, vegetables, herbal ingredients are added Is 40 wt%: 40 wt%: 20 wt%.

The fruit is a pear: 40% by weight, apple: 35% by weight, lemon: 5% by weight, orange: 5% by weight, pineapple: 5% by weight, kiwi: 5% by weight, grapes: 5% by weight of the vegetable Silver Radish: 30% by weight, Onion: 30% by weight, Cabbage: 5% by weight, Chinese cabbage: 10% by weight, Kelp: 10% by weight, Green onion: 2% by weight, Green onion: 2% by weight, Carrot: 2% by weight, Ginger : 2% by weight, garlic: 2% by weight, shiitake mushrooms: 2.5% by weight, white beans: 2.5% by weight of the herbal material is green tea: 65% by weight, Schisandra chinensis: 5% by weight, wolfberry: 5% by weight, Angelica: Provided is a method for producing a yuktang blended in a blending ratio of 10% by weight, licorice: 15% by weight.

(Example)

Fruit, vegetables, according to the present invention will be described below a process for producing sweet meat using herbal ingredients.

A material preparation step of selecting fresh meat, a washing step of removing fat and blood from the selected meat, washing foreign substances with water, and heating the washed meat with water in a pot with a predetermined time and a constant temperature. In the method of manufacturing a meat soup consisting of a broth extract step of extracting the broth, the present invention is added to the fruit, vegetables, herbal ingredients washed with water in the broth extract step, the fruit, vegetables, herbal ingredients 40% each fruit %: 40% by weight of vegetables: 20% by weight of herbal ingredients.

First, the type and compounding ratio of the fruit, pear: 40% by weight, apple: 35% by weight, lemon: 5% by weight, orange: 5% by weight, pineapple: 5% by weight, kiwi: 5% by weight, grapes: 5% by weight Blend in%.

In addition, the type and compounding ratio of the vegetables, radish: 30% by weight, onion: 30% by weight, cabbage: 5% by weight, cabbage: 10% by weight, kelp: 10% by weight, green onion: 2% by weight, green onion: 2% by weight %, Carrot: 2% by weight, ginger: 2% by weight, garlic: 2% by weight, shiitake mushrooms: 2.5% by weight, white beans: 2.5% by weight.

In addition, the herbal material is blended with green rust: 65% by weight, Schizandra: 5% by weight, wolfberry: 5% by weight, Angelica: 10% by weight, licorice: 15% by weight.

Then, the above-mentioned broth extract step, that is, the fruit and vegetables and herbal ingredients consisting of the same type and compounding ratio, that is, the washed meat is put in a pot with water and repeatedly heated at a predetermined time and a predetermined temperature. Put in a pot in a separate net state, the fruit is cut to a certain size and put together in a cooker to heat together to cook.

On the other hand, when the fruit, vegetables, herbal ingredients, meat in the pot, such as water, and repeatedly heated to a constant temperature for a certain time, the water is boiled and the oil is removed from the meat, which is cut to a certain size Different kinds of fruits absorb oil, and oil-absorbed fruits can be retrieved later.

Pineapple of the fruit is rich in vitamin B1 sour citric acid and the vitamin B1 acts to reduce anorexia, fatigue recovery, and softens the meat while reducing the peculiar smell of meat.

In addition, the vegetable is to be able to match the liver using a number of materials used in the present invention without the use of chemical seasonings.

Radish among the vegetables contains sugar and acid amide (amide) organic base, etc., because it gives a sweet taste, so that the compounding ratio of the vegetables is given a lot, and when added to the yuktang it increases the flavor.

In addition to the radish and onions have the same compounding ratio to dissolve hyperlipidemic cholesterol or thrombus which is the main cause of obesity to discharge into the urine, in particular, there is a preventive effect of high blood pressure, diabetes, etc. that occur in meat-loving people, the ginger As a spice with flavor and spicy ingredients, the addition of ginger has the effect of removing meat odor and keeping the meat soft and light.

In addition, the herbal ingredients used in conjunction with the fruit and vegetables are used in the present invention to be used for the purpose of neutralizing the unique smell of meat by using the unique flavor of the herbal ingredients while supplementing the additional nutrients in addition to the nutrients of the meat soup. The efficacy of the material is as follows.

Antler: A keratinized horn of various deer such as manok or plum rust, which belongs to the family Deer. It is salty, warm in nature, has no poison, promotes blood circulation, eliminates blood, and renal function and liver function. There is a pharmacological action that helps.

Schisandra chinensis: Schisandra chinensis is one fruit, but it has five flavors. It contains a lot of malic acid and tartaric acid, which has a strong sour taste. Protein, fat, sugar, calcium, phosphorus, iron, betaine, rutin, and vitamin (A, B1, B2, C), etc. are absorbed quickly, and in Chinese medicine, it is used as a tonic and antipyretic, and has excellent pharmacological action.

Gojija: Vitamins and minerals of gojija enhance the work of the liver, and help protect and regenerate liver cells, and many other active ingredients are effective in preventing hypertension diabetes obesity, an adult disease.

Angelica: Angelica is composed of ingredients such as essential oils and decousins, sedating beta sitosterol, sucrose, nicotinic acid, and folic acid, and has a pharmacological effect that facilitates blood circulation.

Licorice: Licorice is a perennial herb that is a perennial herb, and the root of licorice is yellow and sweet, so it is used as a medicinal herb or sweetener. The main ingredients are saponin and glycyretic acid. Licorice has the effect of strengthening the liver function and preventing arteriosclerosis.

  On the other hand, as mentioned above, the fruit is absorbed and removed from the meat oil generated in the broth extraction step by adding fruits, vegetables and herbal ingredients in the broth extraction step in the general manufacturing process of the broth, while at the same time the vegetable is used as a chemical seasoning Even without vegetables, you can remove meat's peculiar smell while matching it, and in addition to the original nutrients of meat, you can receive supplementary supplements by adding herbal ingredients. have.

According to the present invention, a method of manufacturing a meat soup according to the present invention adds fruits, vegetables, and herbal ingredients in a meat extraction step during a general manufacturing process of a meat soup, while the fruit absorbs the oil of meat generated in the meat extraction step and uses vegetables as a chemical seasoning. Even without vegetables, you can remove the peculiar smell of meat while matching the meat, and in addition to the original nutrients of meat, you can receive supplementary supplements by adding herbal ingredients. have.

Claims (5)

A material preparation step of selecting fresh meat, a washing step of removing fat and blood from the selected meat, washing foreign substances with water, and heating the washed meat with water in a pot with a predetermined time and a constant temperature. In the manufacturing method of the meat soup consisting of the broth extracting step of extracting the broth, The method of producing a meat tang, characterized in that the addition of fruit and vegetables, herbal ingredients in the broth extraction step. According to claim 1, The fruit, vegetable, herbal ingredients each 40% by weight: 40% by weight: 20% by weight of the preparation method of the yuktang characterized in that the composition ratio.  According to claim 1, The fruit, pear: 40% by weight, apple: 35% by weight, lemon: 5% by weight, orange: 5% by weight, pineapple: 5% by weight, kiwi: 5% by weight, grapes: 5% by weight A method of producing a yuktang.  According to claim 1, The vegetables, radish: 30% by weight, onion: 30% by weight, cabbage: 5% by weight, cabbage: 10% by weight, kelp: 10% by weight, green onion: 2% by weight, leek: 2% by weight, carrot: 2% by weight %, Ginger: 2% by weight, garlic: 2% by weight, shiitake mushrooms: 2.5% by weight, white beans: 2.5% by weight of the preparation method of the yuktang.  According to claim 1, The herbal material is rust: 65% by weight, Schisandra chinensis: 5% by weight, wolfberry: 5% by weight, Angelica: 10% by weight, licorice: 15% by weight of the preparation method of the yuktang.