KR20080102332A - A method to make roast meat with the lacquer tree extraction which extracted a lacquer tree ingredient with deep-ocean water - Google Patents

Abstract

A method for cooking the roast meat by using the lacquer extract and the deep sea water is provided to improve taste and scent of roast meat by adding lacquer extract without toxicity. A method for cooking the roast meat by using the lacquer extract and the deep sea water comprises the following steps of: a step which heat-treats the bark of the lacquer tree or the lacquer tree, which becomes over 7 year alive, at 150~200deg.C for 2~6 hours by deep sea water less than the depth of water 200m and heats the bark of the lacquer tree or the lacquer tree on 95~100deg.C for 15~30 hours with water and extracts the lacquer extract without toxicity; a step for making source for the roast meat from the lacquer extract without toxicity; and a step for cooking the roast meat from the beef or pork and the source.

Description

A method to make roast meat with the lacquer tree extraction which extracted a lacquer tree ingredient with deep-ocean water}

The present invention relates to a method for making bulgogi, and more specifically, heat treatment of lacquer or bark of bark with a depth of 200 m or less in a heating furnace for 2 to 6 hours in a heating furnace for 2 to 6 hours together with water. Put in the cauldron. Extracting non-toxic lacquer extract by heating to 95-100 ° C. for 15-30 hours, making bulgogi sauce with the non-toxic lacquer extract and making bulgogi with the bulgogi sauce and beef or pork It is about how to make bulgogi by step.

Bulgogi is a symbol of Korea's most famous grilled dish, and its origin can be found in the Koguryo era yakiniku, which is a type of grilled meat. After grilling on the grill, there was no need to fry it on a skewer, and it became the same bulgogi as it is now. Beef Bulgogi is thinly sliced and sliced in pieces of tenderloin or sirloin, and finely chopped in length and length. · Ginger juice, pepper powder, sesame oil and so on, knead well for about 30 minutes, then slowly baked over medium heat when made.

Deep sea water is generally called deep sea water of less than 200m deep, and unlike surface water, sunlight does not reach, so plankton and life cannot proliferate. There is no contaminant present in surface seawater because it is not mixed with surface seawater due to the difference in density, and it has low temperature stability compared to surface seawater, cleanliness with very few pollutants, harmful bacteria and organics, Mineral balance, which is rich in inorganic nutrients, which are very important for plant growth, and the balance of various minerals, and the cluster of water molecules for a long time under high pressure and low temperature Characteristics of ripening matured with small group water (Microclustered water) due to small grouping and low surface tension , And specific content is the same as the contents shown in Table 1.

Table 1 Characteristics of deep sea water

 Low temperature stability Surface waters fluctuate significantly with seasons, whereas deep sea waters are stable at low temperatures with little fluctuations in water temperature.  Cleanliness Deep ocean water is deep and difficult to be polluted by terrestrial river water and air, and there are very few chemicals, bacteria, organisms and suspensions.  Eutrophication Deep sea water is deep in the sunlight and does not have photosynthesis. Compared with surface sea water, it contains many inorganic nutrients such as nitrogen, phosphorus, and silicic acid, which are necessary for the growth of living organisms.  Mineral properties Deep sea water contains a variety of essential minerals and is characterized by low impurities.  Aging Deep sea water matures over a long period of time under high pressure, and the clusters of water molecules are small grouped, so that the surface tension is low, and the permeability is high, and the thermal conductivity is high.

Deep sea water contains no contaminants or harmful bacteria compared to surface sea water, and calcium (Ca) and magnesium required for the growth of fermented microorganisms, as shown in Table 2, "Analysis Value of Deep Sea Water and Surface Water". It contains more than 70 different minerals such as (Mg), iron (Fe), zinc (Zn), sodium (Na), and nutrients, viable bacteria and water temperature have significant differences.

Table 2 Depth analysis of deep sea and surface seawater

 division Ulleungdo Hyunpo Murodo, Koji Prefecture, Japan 650m deep sea water Surface waters 374m deep sea water Surface waters  General Item Water temperature (℃)       0.5    23     11.5     20.3 pH      7.98      8.15 DO dissolved oxygen (mg / l)       6     8      7.80      8.91 TOC Organic Carbon (mg / L)  -      -      0.962      1.780 COD _Mn (mg / L)       0.2     0.6      -  - Soluble evaporation residue (mg / l) 47,750 37,590 M-alkalido (mg / l)    114.7   110.5  Main element Cℓ chloride ion (wt%)  3.41 with NaCl 3.45 with NaCl  2.237 2.192 Na sodium (wt%)  1.080 1.030 Mg magnesium (mg / l)   1,320 1,280  1,300 1,310 Ca calcium (mg / L)     393   403    456   441 K potassium (mg / L)     380    414   399 Br Cancel (mg / L)     68.8    68.1 Sr Strontium (mg / L)      7.77     7.61 B boron (mg / l)      4.44     4.48 Ba barium (mg / l)      0.044     0.025 F Fluorine (mg / L)      0.53     0.56 ^{_{SO 4 2 - (㎎ / ℓ}} )  2,833 2,627  Nutrient salts NH ₄ ⁺ ammonia nitrogen (mg / l)        0.05    0.03 NO ₃ ^- Nitrogen Nitrate (mg / l) 0.28 0.04  1.158 0.081 PO ₄ ^{3 -} phosphate (mg / l) 0.06  0.012  0.177 0.028 Si silicon (mg / l) 2.80 0.44 1.890 0.32  Trace element Pb lead (μg / ℓ) 0.11  0.102  0.087 Cd cadmium (µg / l) 0.05  0.028  0.008 Cu copper (µg / l) 0.26  0.153  0.272 Fe iron (㎍ / ℓ)  0.217  0.355 Mn manganese (㎍ / ℓ)  0.265  0.313 Ni nickel (µg / l) 0.36  0.387  0.496 Zn zinc (µg / l) 0.45  0.624  0.452 As arsenic (㎍ / ℓ) 0.04  1.051  0.440 Mo molybdenum (µg / l)  5.095  5.565 Cr chromium (µg / l)  0.021 Number of bacteria Number of live bacteria (dog / ml) 0    520 0  540 E. coli count (pcs / ml) voice voice voice voice

The history of deep sea water use has been short, and it has been a long time since the field of fisheries, food, medicine, health industry, beverages, and cosmetics. Even in the field of non-fishery fisheries, etc.), various studies have been conducted.

Non-reducing sugars (Sucrose), Trehalose, and Raffinose to enhance the taste by masking the taste of metals due to minerals contained in deep sea water , One or two or more of non-reducing sugar alcohols maltitol, xylitol, Xylitol, sorbitol, erythritol, erythitol, lactitol, and mannitol It is necessary to add the additive which mixed these.

The Rhus Verniciflua Stokes is a deciduous broad-leaved arborescent tree belonging to the Anacardiaceae family, which is known as Tibet and Himalayas, the central Asian highlands. The lacquer, which is a sap collected from the bark of lacquer trees, is 60 cm in diameter and is a plant physiological secretion. The lacquer that has just been collected is an off-white oily substance. The solution is sweet and astringent, and turns brown when in contact with air. Urushiol, the main component of the lacquer, is solidified by enzymatic reaction when it comes into contact with oxygen in the air, and has been widely used as a lacquer since it forms an excellent coating film which is a polymer of three-dimensional structure uniquely with other paints. .

There are about 70 genus and 600 species of lacquer plants in the world, and 6 species, such as oak tree, dog lacquer tree, vine lacquer tree, red tree, bark lacquer tree, and mountain bark tree, are grown in Korea.

Korea. China. Urushiol is the main ingredient in lacquer sap native to Japan, but in the hot weather lacquer of Taiwan and Vietnam, catechol has 17 carbon atoms. The main ingredient is Laccol, which is a side chain, and Tsisiol, which has 17 carbon atoms in its lacquer sap in Thailand and Myanmar, unlike Urushiol and Lacol. Is reported. Thus, the structure of the main components of the lacquer native habitat is slightly different and the toxicity is also different. In other words, catechols in Thailand and Myanmar are caused by catechols commonly found in various trees such as Poison ivy, Poison Oak and Poison Sumac. The lesions appear well in a straight line, with blisters on the contact area, itchy and widening, and the lesions appear to bleed over time, but in reality the rash must be delivered directly to the skin center after some time. It appears that the area that was in direct contact with the lacquer is more severe than the area where the contact was less.

The components of lacquer from Korea are 60 ~ 80wt% of urushiol, 10 ~ 30wt% of moisture, 7 ~ 8wt% of rubber and trace nitrogen compounds, lacquer such as lacquer chicken, lacquer duck, lacquer meat, lacquer bulgogi It is found to contain substances such as trehalose (Nonreducing sugar), which improves the taste and aroma.

Lacquer is a mysterious herb that has both toxicity and weakness. In ancient times, lacquer has been used for food and medicinal purposes. (胃腸 疾患), women's physiological impurity (生理 처방), such as folk remedies that have been used for the prescription has been introduced, and in Dongbobogam (醫 寶 鑑), gastrointestinal diseases, constipation, blood It has been introduced as a medicinal herb and has been used as a folk remedy since ancient times.

In Korea, the bark and eggplant of lacquer trees is used as a summer boshinyong (保身 用) as lacquer chicken, lacquer duck, etc. Recent studies have shown that lactate, the main component of lacquer fluid and allergy-inducing lactate, has strong anticancer, antioxidant and antimicrobial activity. Flavonoids extracted from bark and wood show anti-angiogenic effects, inhibiting proliferation and metastasis of cancer cells and inducing differentiation of cancer cells into normal cells In addition, it has been found that there are antioxidant, hangover relief and gastritis suppressing effect.

The powdered solid of the lacquer is made from powder, and it is called dry chil. In oriental medicine and private medicine, blood promotion, hyperacidity, women's menstrual cramps, and blood removal , Tonsillitis (선), insect repellent (驅蟲 劑) is used.

The main component of lacquer is Urushiol, a polyphenol derivative. It is colorless and transparent at first. As a substance, the chemical formula is C ₂₁ H ₃₄ O ₂ , a viscous colorless liquid, and a boiling point of 210 to 222 ° C. (0.4 to 0.6 mm Hg). It turns black in the air and becomes solid and solidifies. The structural formula of Urushiol, which is a mixture of dihydric phenols, not one type of compound, and is a main component is as follows.

Side chain R in the structural formula of the urushiol is (CH ₂ ) ₁₄ CH _{3 ,} (CH ₂ ) ₇ CH = CH (CH ₂ ) ₆ CH _2, (CH ₂ ) ₇ CH = CHCH ₂ CH = CH ( CH ₂ ) ₂ CH _{3 ,} (CH ₂ ) ₇ CH = CHCH ₂ CH = CHCH ₂ It is known to four kinds of mixtures represented by CH = CH ₂ .

Urushiol, a lipid component of raw lacquer, extracted from lacquer trees, is first subjected to enzymatic oxidation by laccase, a dehydrogenase in lacquer sap. Proceed. Next, the unsaturated side chain in urushiol is converted into a quinone compound by oxygen (O ₂ ) in humid air, producing peroxides, and automatic oxidation is carried out. Rise to form a complex network structure. Urushiol exhibits antioxidant properties with two hydroxyl groups (OH) as in the above structural formula. Sucrose decreases its hydroxyl value when it is enzymatically polymerized, thus reducing its antioxidant activity. Therefore, as the polymerization of the lacquer tree, automatic oxidation occurs in two stages, which can be confirmed by measuring the antioxidant activity and hydroxyl value (水 酸 基價).

Urushiol (Phenolic Compounds) + Air (O ₂ ) ――Laccase (Oxidase) → Quinone compounds + H ₂ O ₂ . … … … … … … … … … … … … … … … … … … … … … … … … … ①

Quinone compounds + Protein, Amino acid, and other organic acids → macromolecular compounds of network structure + H ₂ O… … … … … … … … … ②

When lacquer breaks down the skin, urushiol and laccase, which are the components of lacquer, bury the skin, causes allergic dermatitis caused by the reaction of skin protein with uricol being oxidized by the oxidation catalyst of laccase in air. Weak people will develop lacquer phenomenon.

Considering the method of reducing or detoxifying the toxicity of the lacquer as described above is as follows.

1) The lacquer extract is detoxified by complete oxidation in air.

Lacquer furniture does not cause lacquer phenomena in the lacquered furniture where the lacquer extract is lacquered into furniture and completely oxidized in the air.

When lacquer is lacquered with furniture or crafts, the reaction of reaction formulas ① and ② is completed and the lacquer is detoxified due to the absence of the reaction of toxic substances urushiol and laccase.

2) When heated at high temperatures, toxicity is reduced or non-toxic.

Heat treatment of lacquer or bark in a heating furnace at a temperature of 150-200 ° C. for 2-6 hours decomposes and detoxifies the oxidase laccase.

In oriental medicine, bark of lacquer trees is used as a medicinal herb after high temperature treatment.

3) Toxicity is reduced when heated to high temperature in aqueous solution for a long time.

Toxins are reduced by placing the sumac or bark with water in a cauldron and heating at 95-100 ℃ for 15-30 hours.

Lacase, an oxidase (Oxidase) contained in lacquer extract, decreases its activity and rapidly decreases toxicity when heated at 45 ° C. or longer.

In case of making lacquer for lacquer (Urushi lacquer), if it is heated at 45 ℃ or more for a long time, the quality is deteriorated. However, in order to obtain a lacquer extract with reduced toxicity, it is preferable to heat at a high temperature of 45 ° C. or more for a long time.

And as in the cooking of lacquer chicken or lacquer duck protein (단백질 白 質) put together and heated to a high temperature when urushiol components react with the protein will further reduce the toxicity.

In addition, when heated together with the tannin (Tannin), chestnut, persimmon leaves, elm, lanterns (燈籠 果: Summer Crow) and the urushiol component is found to further reduce the toxicity by reacting with tannin.

4) When heated to high temperature in aqueous solution with high oxygen concentration, almost no poisonous lacquer extract can be obtained.

Put the sumac or bark into the cauldron with water and heat it at 95 ~ 100 ℃ while injecting oxygen (O ₂ ) or air to aeration, or put the sumac or bark with water into the high pressure cauldron with oxygen When heating at 95-100 ° C. while maintaining partial pressure at 1 to 2 kg / cm 2 a, the reaction of ① and ② occurs, thereby obtaining a non-toxic lacquer extract.

5) Fermentation Process

Fermented microorganisms can be detoxified by fermentation microorganisms when fermented foods are added together when making fermented foods such as miso or red pepper paste.

Fermentation microorganisms such as succulents, bark, and lacquer sprouts using fermentation microorganisms such as Bacillus, Bacillus natto, and Bacillus natto are used to ferment microorganisms. Excretion of metabolites (代謝 産物) (排泄) can be extracted non-toxic lacquer components.

However, the extraction of the lacquer component by the fermentation method has a problem that a lot of facility costs and expenses go into the extraction time is long.

6) Heat-extracted lacquer extract is non-toxic if electrolytic reduction treatment (電解 還 元 處理).

Oxidation-reduction potential (ORP) was obtained by placing the lacquered wood or bark with water in a cauldron and heating it at 95-100 ° C for 15-30 hours to supply the extracted lacquer extract to the cathode chamber of the electrolysis device. If the electrolytic reduction treatment is carried out below -100㎷, lacquer toxicity can be detoxified.

The traditional method of making bulgogi is roasted beef, seasoned with beef, and using a light portion of sirloin or tenderloin, sliced into thin, thinly sliced or thinly sliced and seasoned and grilled. About 30 minutes before baking, chop the green onions and garlic finely, grind the pears, and pour the grilled marinade made with the mixture of soy sauce, sugar, sesame oil, sesame salt, and pepper powder to the meat, and rub the meat with your hands and put it on the char-grilled grill. Both sides were cooked to make bulgogi.

The present invention has an object of the present invention to provide a method for making bulgogi improved taste and flavor by adding a non-toxic lacquer extract in the conventional method of making bulgogi.

The present invention for achieving the above object is characterized by consisting of extracting non-toxic lacquer extract from the bark of the lacquer or lacquer with deep sea water of 200 m or less, making a marinade for bulgogi and making a bulgogi have.

The deep sea water used in the present invention uses a deep sea water of 200 m or less in depth, and the deep sea water intake method is piped down to 200 m or less from the seabed, or a pipe is installed up to 200 m or less. The water is pumped or the pipe is installed up to the sea level 200m or less, and the intake well is installed below the sea level to take water according to the siphon principle.

The deep ocean water collected in the sump is filtered through a sand filter or a micro filter alone or a combination of both to remove suspended solids (SS).

At this time, the filtration pressure is determined in consideration of the pressure loss of the filter and the pressure loss of the pipe according to the operating conditions.The filtration speed of sand filtration is 6-10 m / hour, and the effective diameter of the filter sand is 0.3-0.45 mm, the uniformity coefficient shall be 2.0 or less, and the thickness of the filtrate layer shall be 0.5-1.0 m.

At this time, when the turbidity of the deep sea water taken is 2 mg / l or less, the filtration step is omitted, and the deep sea water taken out is used as it is.

Extraction of the lacquer component is made by cutting the lacquer tree (Rhus verniciflua), which is more than 7 years old, into 5-10cm in size, or by using the bark of lacquer tree.

Hereinafter, "parts" representing the mixing ratio in the present invention means parts by weight, and the method of making bulgogi containing a large amount of minerals without toxicity is described in detail as follows.

1. Extraction of non-toxic lacquer extract

100 parts of deep sea water, 7 years old lacquer, cut into pieces of 5-20cm or bark of lacquer tree heated to 150-200 ℃ in a heating furnace for 2-6 hours to poison poison. -30 parts, 1-2 parts of licorice, a Chinese herb, 1 to 2 parts of Angelica, 1 to 2 parts of elm bark in a cauldron and heated at 95-100 ° C for 15 to 30 hours After extracting, filter or filter out the screen (Screen) to remove the non-toxic lacquer to remove the solid material.

And in the step of extracting the non-toxic lacquer extract in the step of extracting the non-toxic lacquer extract containing the Chinese herbal medicine ingredient (갈 根), Ogapi (五加皮), Ae-yeop (艾葉), Cheongung Non-toxic lacquer containing Chinese medicine ingredients by adding 2 to 4 parts of one or two or more kinds of 川芎, chestnut, goji berry, peony, roundworm, cinnamon, and persimmon leaf Make an extract.

Example 1

20 kg of deep-sea water, 8 years old lacquer tree, taken at a depth of 650 m, cut into 10 cm pieces, 3 kg of heat treated at 160-180 ° C in an electric furnace for 2 hours. 300g, 100g of Ogapi, 200g of Elm Root Bark and 400g of Sucrose are added to a cauldron and heated at 98-100 ℃ for 24 hours to extract nontoxic poisonous lacquer. Kg was made. (4.8 kg of deep sea water was adsorbed and evaporated to sumac, licorice, angii, etc.)

As shown in Table 2, the deep seawater contains 3.3 to 3.4 wt% of salt, and the water is evaporated in the step of extracting the lacquer extract using such deep sea water to remove the salt from the non-toxic lacquer extract. The concentration becomes 4.3 to 4.6 wt%.

2. Steps to Make a Bulgogi Marinade

15 to 30 parts of non-toxic lacquer extract, 15 to 20 parts of starch syrup, 0.3 to 0.8 parts of caramel, 0.1 to 0.2 parts of one kind of monosodium glutamate or nucleic acid seasoning, 0.1 to 1.5 parts of pepper, 1.5 to 6 parts of garlic, 1 to 5 parts of onion, 1 to 5 parts of onion, 0.2 to 0.7 parts of Xanthan gum, 2 to 6 parts of sesame oil, 0.2 to 2 parts of soybean oil, 0.1 to 1 part of sesame oil , 0.05 to 0.5 parts citric acid, 5 to 15 parts sugar, 0.2 to 0.3 parts honey, 1 to 6 parts pineapple concentrate or pear juice concentrate, sucrose, which is a non-reducing sugar, Trehalose, Raffinose, Nonreducing Sugar Alcohol Maltitol, Xylitol, Sobitol, Erythitol, Lactitol, Lactitol, Bulgogi is mixed with 4-10 parts of a mixture of one or two or more kinds of mannitol, so that the salt concentration is 0.8-1.0 wt%. Make a dragon sauce.

If it is difficult to purchase deep sea water in the step of extracting the non-toxic lacquer extract, use tap water or mineral water instead of deep sea water, and in the step of making bulgogi marinade, dilute with water to make salt concentration 0.8 to Instead of mixing 1.0wt%, inject soy sauce to mix the salt to 0.8 ~ 1.0wt% to make bulgogi sauce.

And when using only the characteristics of the deep sea water, and omission of the lacquer extraction process, the step of extracting the extract of the non-toxic lacquer component is omitted, the extract of the non-toxic lacquer component in the step of making a marinade sauce for bulgogi Instead, deep ocean water is used to make bulgogi sauce.

Example 2

Nontoxic poisonous lacquer extract 2kg, starch syrup 1.5kg, caramel 40g, monosodium glutamate 15g, pepper 10g, minced garlic 300g, green onion 200g, onion 200g, xanthan gum 20g, sesame oil 200g, soybean oil 40g, sesame 40g, 10 kg of citric acid, 500 g of sugar, 50 g of honey, 50 g of pear juice concentrate, 200 g of sucrose, 200 g of trehalose, and 200 g of sorbitol were mixed with 4 kg of mineral water to make a marinade for bulgogi.

3. Steps to Make Bulgogi

30 to 40 minutes before roasting the bulgogi, pour 50 to 80 parts of the bulgogi marinade produced in the step of making the above bulgogi marinade in 100 parts of beef or pork, and rub it by hand so that the lacquer and seasoning ingredients are evenly mixed with the meat. 50-100 parts of mushrooms such as matsutake mushrooms, oyster mushrooms, shiitake mushrooms and oyster mushrooms are mixed and cooked on a charcoal-heated grill or griddle to cook both sides evenly to make bulgogi.

Example 3

In M-Bulgogi restaurant, slice 4kg beef tenderloin for bulgogi, pour 3kg of bulgogi sauce made in Example 2, and rub it by hand so that the lacquer and seasoning ingredients are evenly infused with meat. A mixture of 1kg and 1kg of mushrooms was made on 8 griddles hot with charcoal.

 Bulgogi made in Example 2 by tasting Bulgogi made in Example 3 and 10 persons with experience in lacquer and 10 having no experience in lacquer The taste and flavor of the evaluation was excellent. And lacquer phenomenon did not occur at all.

As described above, the present invention is a barbecue because the taste and flavor is improved when the barbecue is made with a barbecue seasoning made of lacquer extract, which is extracted from lacquer or bark of lacquer with deep sea water. It is expected to be widely used in cooking.

Claims (4)

100 parts of deep sea water, 7 years old lacquer, cut into pieces of 5-20cm or bark of lacquer tree heated to 150-200 ℃ in a heating furnace for 2-6 hours to poison poison. -30 parts, 1-2 parts of licorice, a Chinese herb, 1 to 2 parts of Angelica, 1 to 2 parts of elm bark in a cauldron and heated at 95-100 ° C for 15 to 30 hours Extracting and then extracting the non-toxic lacquer extract by filtering solids or screening to remove solids. 15 to 30 parts of lactose extract without toxicity, 15 to 20 parts of starch syrup, 0.3 to 0.8 parts of caramel, 0.1 to 0.2 parts of one kind of monosodium glutamate or nucleic acid seasoning, and 0.1 to 1.5 pepper 1,6 parts garlic, 1-5 parts green onion, 1-5 parts onion, 0.2-0.7 parts Xanthan gum, 2-6 parts sesame oil, 0.2-2 parts soy oil, sesame 0.1 1 part, 0.05 to 0.5 parts citric acid, 5 to 15 parts sugar, 0.2 to 0.3 parts honey, 1 to 6 parts pineapple concentrate or pear juice concentrate, sucrose as a non-reducing sugar; Sucrose, Trehalose, Raffinose, Maltitol, Non-reducing Sugar Alcohol, Xylitol, Xoritol, Sobitol, Erythitol, Lactitol 4-10 parts of a mixture of one or two or more of Lactitol and Mannitol are mixed, and the water is mixed so that the salt concentration is 0.8-1.0 wt%. Steps to create a marinade for meat, 30 to 40 minutes before roasting the bulgogi, pour 50 to 80 parts of the bulgogi marinade produced in the step of making the above bulgogi marinade in 100 parts of beef or pork, and rub it by hand so that the lacquer and seasoning ingredients are evenly mixed with the meat. Bulgogi is a method of making bulgogi by mixing 50-100 parts of mushrooms such as matsutake mushrooms, enoki mushrooms, shiitake mushrooms and oyster mushrooms. The method of claim 1, wherein in the step of extracting the extract of the non-toxic lacquer component, when extracting the non-toxic lacquer component containing the Chinese herbal medicine component (갈 根), Ogapi (五加皮), love leaf Add 2-4 parts of one or two or more kinds of aloe, cheonggung, chestnut, goji-ja, peony, roundworm, cinnamon and persimmon leaf How to make bulgogi with lacquer extract without toxicity. The method of claim 1, wherein when it is difficult to purchase deep sea water in the step of extracting the non-toxic lacquer extract, tap water or mineral water instead of deep sea water, and in the step of making a marinade for bulgogi, dilute with salt water to make salt Instead of mixing so that the concentration of 0.8 ~ 1.0wt% of soy sauce is injected by mixing so that the concentration of salt 0.8 ~ 1.0wt% to make a bulgogi marinade for making bulgogi. The method of claim 1, wherein the step of extracting the non-toxic lacquer extract is omitted, and instead of extracting the non-toxic lacquer ingredient in the bulgogi seasoning sauce, the deep-sea water is used to make a bulgogi marinade. how to make.