KR20050064497A - The preperation method of steamed meat using herb tea and herb's steam - Google Patents

Abstract

The present invention relates to a method for producing steamed meat using herbal tea and herbal steam.

In the method for producing steamed meat using the herbal tea and the herb steam of the present invention, the first step of injecting herbal tea to the meat and the first ripening, cut the first meat matured to a suitable size, then spraying the herbal tea again In the second step of the second aging, the second meat matured is thinly sliced and sprayed with herbal tea, and then heated with water, seasoning and herbs in a steamer, and steam is generated in the steamer. After the third step of heating for 3 to 5 minutes at 90 ~ 100 ℃ and consists of producing steamed meat using herbal tea and herbal steam.

The present invention provides a method for producing steamed meat using herbal tea and herbal steam containing the flavor and nutrients of herbs, reducing nutrient destruction, improved taste and palatability.

Description

Method of manufacturing steamed meat using herbal tea and herbal steam {THE PREPERATION METHOD OF STEAMED MEAT USING HERB TEA AND HERB'S STEAM}

The present invention relates to a method for producing steamed meat using herbal tea and herbal steam.

In Korea, meat has been cooked or boiled without being fired, but by the 1970s, the food culture of roasting meat developed and became very popular.

However, a lot of smoke and smell occurs in the process of grilling meat, unlike vegetable foods, burning food in the process of grilling meat, such as benzopyrene is generated harmful to health.

Herbs, on the other hand, are rich in vitamins and minerals, and contain various pharmacological components such as digestion, convergence, diuresis, sterilization, and antibacterial activity, and have a function as a food for nutrition and health promotion. Chemicals boost appetite.

Conventional herbs have played a large role in herbal medicine for the purpose of treatment, but recently, as the role of strengthening physical and mental control functions for health promotion by various methods such as cooking, beauty, decoration, etc. is known, the field of application is gradually increased. It's getting wider.

In recent years, some restaurants use herbs to prepare meat grilled by applying meat to herb sauce and then roasting it. However, this is simply by applying sauce to meat before roasting. Most of the original aromas and useful ingredients are lost.

The unique flavor and useful ingredients of herbs come from the essential oils contained in the herbs, since the essential oils can be extracted most effectively by steam distillation.

Korean Patent Laid-Open Publication No. 2003-0005656 (Steamed pine needles meat) discloses placing a pine needle and meat on a steamer and cooking steam for steamed pork wraps.

However, the above invention only allows the pine needles to soak in the steamed meat, but could not effectively contain the useful components of pine needles.

In addition, the steamed meat dishes containing herbs and useful ingredients have not been studied until now.

In order to solve the above problems, an object of the present invention is to provide a method for producing steamed meat using herbal tea and herbal steam containing the flavor and nutrients of herbs, reducing nutrient destruction, and improved smooth taste and palatability .

The present invention relates to a method for producing steamed meat using herbal tea and herbal steam.

In the method for producing steamed meat using the herbal tea and the herb steam of the present invention, the first step of injecting herbal tea to the meat and the first ripening, cut the first meat matured to a suitable size, then spraying the herbal tea again In the second step of the second aging, the second meat matured is thinly sliced and sprayed with herbal tea, and then heated with water, seasoning and herbs in a steamer, and steam is generated in the steamer. After the third step of heating for 3 to 5 minutes at 90 ~ 100 ℃ and consists of producing steamed meat using herbal tea and herbal steam.

Beef, pork, duck meat and herbs, which are the main ingredients of the present invention, can be purchased and used in the market, and in the case of herbs, they may be prepared by using a method of drying leaves, flowers, and branches by cultivating them directly.

There are about 2,600 kinds of herbs, among which the types of herbs used in the present invention are rosemary, lemon balm, lemon verbena, and herbal teas prepared using them have excellent taste and aroma, and ingest the active ingredients contained in herbs. To make it possible.

If you look at the effects of each,

Rosemary contains camphor, bonyol, linarol, siniol, camphor, tannin, saponin, organic acid (rosemarine acid), resin, etc., and it is effective in improving memory, recovering from fatigue, preventing headache and stomach pain, and has excellent sterilizing power. Recently, it has been discovered that rosemary extract contains various molecules of the polyphenol group, which blocks cancer cell formation.

Lemon balm and lemon verbena are effective for soothing, tonic, diuretic and indigestion. In particular, lemon balm essential oil contains terpene and alcohol, which is the cause of HIV (Human Immunodeficiency) It has an antiviral effect that significantly reduces the activity of the virus.

Tea is produced using these herbs, it is easy to absorb various ingredients and flavors of herbs in meat, the disinfectant and antioxidant properties of the herb plays a role in the meat does not lose its freshness during the ripening process.

On the other hand, if the meat is produced by grilling, a harmful substance called benzopyrene is produced, and when burned black, mutant harmful substances such as tripp P-1 and tripp P-2 110 to 300 times stronger than benzopyrene are produced. Created and not good for health

However, the use of herbal steam can solve the problems of the above-mentioned manufacturing method, reduce the destruction of nutrients, and eliminate the smell of meat and improve the taste and aroma by the various components of the herb contained in mature meat and steam Do it.

Hereinafter, the manufacturing process of the steamed meat using the herbal tea and herbal steam of the present invention will be described in detail.

1. Herbal Tea Preparation

Mix dried rosemary, lemon balm, and lemon verbena to the same weight, add 6 g of herbal mixture per 2 liters of water, heat at 90 to 100 ° C for 5 to 10 minutes, and prepare filtered herbal tea. .

2. Primary ripening

After spraying evenly 5 ~ 10 ml of herbal tea per 100 g of meat, put it on the vinyl and leave it at 18 ~ 25 ℃ for 15 minutes to repeat the first aging.

3. Secondary ripening

After cutting the primary meat mature to the appropriate size, 5 ~ 10 ml of herbal tea per 100 g of meat is evenly sprayed, rounded and rolled with plastic wrap, and aged for 2 hours at -2 ° C.

4. heating

Add 250 g of buttercups, leeks, radishes and zucchini, 50 g each of miso and salt, a little garlic, black pepper, and dried cinnamon per 2 l of water, and 2 g of dried rosemary, lemon balm, and lemon verbena as herbs. Place in a steamer and heat to 80 ~ 90 ℃.

5. Steamed

Cut the secondary meat mature into thicknesses of 3 mm to 5 mm, spray 5 to 10 ml of herbal tea per 100 g of meat, and then start steam generation in the steamer. Heated 3 to 5 minutes at 100 ℃ to prepare a steamed meat using herbal tea and herbal steam.

Hereinafter, the method for producing steamed meat using the herbal tea and the herb steam of the present invention will be described in detail through Examples, Comparative Examples and Experimental Examples, but these are not intended to limit the scope of the present invention.

<Example 1>

Pork belly meat was purchased from the market.

1 g of each of dried herbs of rosemary, lemon balm and lemon verbena selected from herbs and 400 ml of water were added to a heater.

The lid of the heater was tightly closed, heated with water vapor for 5 to 10 minutes while the useful ingredients of the herb were not evaporated, and then filtered and cooled to make a herbal tea.

After putting the prepared herbal tea in the sprayer, 5 ~ 10 ml of herbal tea per 100 g of pork belly was evenly sprayed.

Put the vinyl on the pork belly sprayed with herbal tea and left for 15 minutes at 18 ~ 25 ℃. Peel off the vinyl and in the same way again sprayed herbal tea on pork belly, put on the vinyl and left for 15 minutes to mature first.

After removing the vinyl of the primary pork belly chopped to a length of about 3 cm, 5 ~ 10 ml of herbal tea per 100 g of pork belly was evenly sprayed.

Pork belly sprayed with herbal tea was rounded and rolled using vinyl wrap and aged for 2 hours at -2 ° C.

To steam, add 400 ml of water, 50 g of buttercups, leeks, radishes, zucchini, 50 g of miso and salt, 10 g of miso and salt, a little garlic, black pepper, and a squid. For herbs, dry rosemary, lemon balm, and lemon verbena. 1 g each was heated.

Cut the second pork belly into thicknesses of 3mm to 5mm, spray 5 ~ 10ml of herbal tea per 100g of pork belly, and when steam starts to develop in the steamer, put the second pork belly on the steamer in the steamer. After closing the lid of the steamer, and heated for 3 to 5 minutes at 90 ~ 100 ℃ to prepare a steamed pork belly using herbal tea and herbal steam.

<Example 2>

A beef loin was purchased from the market and prepared.

1 g of each of dried herbs of rosemary, lemon balm and lemon verbena selected from herbs and 400 ml of water were added to a heater.

The lid of the heater was tightly closed, heated with water vapor for 5 to 10 minutes while the useful ingredients of the herb were not evaporated, and then filtered and cooled to make a herbal tea.

The prepared herbal tea was put in a sprayer, and then 5-10 ml of herbal tea was evenly sprayed per 100 g of sirloin.

Put the vinyl on the sirloin sprayed with herbal tea and left for 15 minutes at 18 ~ 25 ℃. Peel off the vinyl and spray the herbal tea in sirloin in the same way again, put on the vinyl and left for 15 minutes to mature first.

The first sirloin ripened vinyl was rolled out and cut to about 3 cm in length, and then 5-10 ml of herbal tea per 100 g of sirloin was evenly sprayed.

The sirloin from which the herbal tea was injected was rolled round and hard using a plastic wrap and then aged for 2 hours at -2 ° C.

To steam, add 400 ml of water, 50 g of buttercups, leeks, radishes, zucchini, 50 g of miso and salt, 10 g of miso and salt, a little garlic, black pepper, and a squid. For herbs, dry rosemary, lemon balm, and lemon verbena. 1 g each was heated.

Cut the second sirloin mature into 3 ~ 5 mm thick, spray 5 ~ 10 ml of herbal tea per 100 g of sirloin, and when steam starts to develop in the steamer, put the secondary sirloin on the steamer in the steamer. After closing the lid of the steamer, and heated for 3 to 5 minutes at 90 ~ 100 ℃ to prepare a steamed sirloin using herbal tea and herbal steam.

<Example 3>

Duck legs, wings and chest were purchased from the market.

1 g of each of dried herbs of rosemary, lemon balm and lemon verbena selected from herbs and 400 ml of water were added to a heater.

The lid of the heater was tightly closed, heated with water vapor for 5 to 10 minutes while the useful ingredients of the herb were not evaporated, and then filtered and cooled to make a herbal tea.

The resulting herbal tea was placed in a sprayer, and then 5-10 ml of herbal tea was evenly sprayed per 100 g of duck meat.

The duck meat sprayed with herbal tea was put on a vinyl and left for 15 minutes at 18-25 ° C. Peel off the vinyl and spray herbal tea on duck meat in the same way, put on the vinyl and leave for 15 minutes to mature first.

After removing the vinyl of the primary duck matured to cut to about 3 cm in length, 5 ~ 10 ml of herbal tea per 100 g of duck was evenly sprayed.

Duck meat sprayed with herbal tea was rolled round and hard using a plastic wrap and then aged for 2 hours at -2 ° C.

To steam, add 400 ml of water, 50 g of buttercups, leeks, radishes, zucchini, 50 g of miso and salt, 10 g of miso and salt, a little garlic, black pepper, and a squid. For herbs, dry rosemary, lemon balm, and lemon verbena. 1 g each was heated.

Slice the secondary duck matured to a thickness of 3 mm to 5 mm, spray 5-10 ml of herbal tea per 100 g of duck meat, and then begin to produce steam in the steamer, then place the secondary duck matured on the steamer in the steamer. After closing the lid of the steamer, and heated for 3 to 5 minutes at 90 ~ 100 ℃ to prepare a steaming duck using herbal tea and herbal steam.

Comparative Example 1

Pork belly portion of pork was commercially available and prepared.

The prepared pork belly is cut to about 3 cm in length and 3 mm to 5 mm thick, and then steamed in a steamer 400 ml of water, 50 g of buttercups, green onions, radishes, zucchini, 10 g of miso and salt, some garlic, Pepper and Dashi was added and heated.

When steam began to be generated in the steamer, the pork belly was put on the steamer in the steamer, the lid of the steamer was closed, and steamed pork belly using steam was heated at 90 to 100 ° C. for 3 to 5 minutes.

Comparative Example 2

The sirloin portion of the beef was purchased on the market and prepared.

The prepared sirloin is cut to about 3 cm long and 3 mm to 5 mm thick, and then steamed in a steamer 400 ml of water, 50 g of buttercups, green onions, radishes, pumpkin, 10 g of miso and salt, some garlic, Pepper and Dashi was added and heated.

When steam began to develop in the steamer, the sirloin was put on the steamer in the steamer, the lid of the steamer was closed, and heated at 90 to 100 ° C. for 3 to 5 minutes to prepare steamed sirloin using steam.

Comparative Example 3

Duck legs, wings and chest were purchased from the market.

The prepared duck meat is cut into pieces of about 3 cm in length and 3 mm to 5 mm thick, and then 400 ml of water, 50 g each of buttercup, leek, radish, pumpkin, miso and salt 10 g, A little garlic, pepper, and again was added and heated.

When steam began to develop in the steamer, duck meat was put on the steamer in the steamer, the lid of the steamer was closed, and heated at 90 to 100 ° C. for 3 to 5 minutes to prepare steamed duck meat using steam.

Experimental Example 1

Prepared braised pork belly using herbal tea and herbal steam of the present invention prepared in Example 1.

Prepared steamed sirloin using the herbal tea and herbal steam of the present invention prepared in Example 2.

An herbal tea of the present invention prepared in Example 3 and steamed off using the herbal steam was prepared.

Braised pork belly was prepared using the steam prepared in Comparative Example 1.

Steamed beef sirloin using the steam prepared in Comparative Example 2 was prepared.

A steaming duck was prepared using the steam prepared in Comparative Example 3.

Comparative Examples 1 to 3 are steamed meats prepared in the same manner as Examples 1 to 3, but are manufactured without using herbs.

In addition, grilled meat prepared by the generally baking method was prepared.

Sensory tests were evaluated by using 9-point scoring method, which was classified into taste, aroma, and texture.

In consideration of age and gender, a total of 50 men and women were selected for each age group in their 10s and 50s.

Sensory test results are shown in Table 1.

TABLE 1

division flavor incense Texture Synthesis Example 1 9.0 9.0 9.2 9.06 Example 2 9.2 9.3 9.5 9.33 Example 3 8.9 9.0 9.0 8.96 Comparative Example 1 7.9 7.6 8.9 8.13 Comparative Example 2 7.4 7.5 9.0 7.96 Comparative Example 3 7.8 7.7 8.8 8.10 Plain Pork Belly 8.0 7.8 7.6 7.80 Grilled sirloin 8.3 7.9 8.0 8.06 Common roast duck 7.8 7.8 7.9 7.83

* Sensory test value (9: Very good, 0: Very bad)

As shown in Table 1, the steamed meat using the herbal tea and herbal steam of Examples 1 to 3 was found to have excellent taste, aroma, and texture in the mouth.

On the other hand, steamed meat not using the herbs of Comparative Examples 1-3 and grilled meat prepared by the general roasting method was found to be inferior in taste, aroma, and texture compared to Examples 1-3.

The present invention provides a method for producing steamed meat using herbal tea and herbal steam containing the flavor and nutrients of herbs, reducing nutrient destruction, improved taste and palatability.

1 is a manufacturing process of steamed meat using herbal tea and herbal steam of the present invention

Claims (7)

In the method of manufacturing the braised meat, The first process of spraying herbal tea on meat and aging it first, A second process of cutting the primary meat matured to an appropriate size, then spraying the herbal tea again and aging the second; Thinly slice the secondary meat matures and inject the herbal tea, and then put water, seasoning and herbs in the steamer and heat it. When steam starts to develop in the steamer, put the secondary meat matures on the steamer and add 3 to 90 ~ 100 ℃. Consisting of producing steamed meat through a third process of heating for 5 minutes, Method of producing steamed meat using herbal tea and herbal steam. The method of claim 1, Herbal tea is a mixture of dried rosemary, lemon balm, lemon verbena with the same weight, 6 g of herbal mixture per 2 liters of water, heated at 90 ~ 100 ℃ for 5 to 10 minutes, then filtered herbal tea Characteristic, Method of producing steamed meat using herbal tea and herbal steam. The method of claim 1, During the first aging of the first step, 5 to 10 ml of herbal tea per 100 g of meat is evenly sprayed, and then it is aged to repeat aging twice at a temperature of 18 to 25 ℃ for 15 minutes, covered with vinyl. Method of producing steamed meat using herbal tea and herbal steam. The method of claim 1, In the second ripening of the second step, the first meat matured is cut to a suitable size, then sprayed 5-10 ml of herbal tea per 100 g of meat evenly, rolled round and hard with a plastic wrap, and aged for 12 hours at -2 ° C. Characterized by Method of producing steamed meat using herbal tea and herbal steam. The method of claim 1, In the steamer of the third step, add water, condiments and herbs, and heat 250 g of parsley, leek, radish and zucchini, 50 g of miso and salt, some garlic, pepper, and cinnamon per 2 l of water. The dried rosemary, lemon balm, lemon verbena 2 g each of the steamer is characterized in that it is heated to 80 ~ 90 ℃, Method of producing steamed meat using herbal tea and herbal steam. The method of claim 1, The meat is characterized by one selected from pork, beef and duck, Method of producing steamed meat using herbal tea and herbal steam. Prepared by the method of any one of claims 1 to 5, Steamed meat using herbal tea and herbal steam.