KR20110130855A - The method of preparing mountainchain trips and large intestine using sea weed fusiforme and a glasswort - Google Patents

Abstract

PURPOSE: A producing method of stomach and large intestines of cattle using hizikia fusiformes and salicornia herbacea is provided to offer the excellent texture of the stomach and large intestines. CONSTITUTION: A producing method of stomach and large intestines of cattle using hizikia fusiformes and salicornia herbacea comprises the following steps: removing foreign materials from the stomach and large intestines, and washing and cutting; adding sugar and salt into the stomach and large intestines for base-seasoning; inserting hizikia fusiformes and vegetables into a diluted solution of soy sauce and water, and heating for 1-2 hours before cooling to obtain a sauce extract; adding starch syrup, the sugar, salicornia herbacea powder, and a hizikia fusiformes extract into the sauce extract, and low temperature processing to obtain liquid sauce; inserting starch into the liquid sauce, and low temperature aging to obtain viscous sauce; and mixing the viscous sauce with the stomach and large intestines.

Description

The method of Preparing Mountainchain Trips and Large Intestine Using sea weed fusiforme and a glasswort}

The present invention relates to a method for producing cattle cultivation and spear by using 톳 and seaweed, and more particularly, to a method for producing scoop and spear using only natural materials including marine brown seaweed.

Among the by-products of cattle, Mountain Chain Trips and Daechang ( Large) Intestine ) means the stomach and intestines of cows respectively, the largest stomach and intestines among them, and is often referred to as the 'goat'. The giblets are small intestines among the intestines, so they are distinguished from the large intestines, which mean the large intestines, but they are sometimes referred to as 'sheep giblets'.

Special yangsin is currently popular among women as a diet food due to high protein and low fat, rich niacin ingredients, and good for hangover. In addition, it has a great effect on osteoporosis and osteomalacia, and is known as a food effective for growing children and the elderly. Daechang is also used as a supplement because it is rich in digestive enzymes to promote digestion.

Existing prior art documents related to small intestine disclose techniques related to the intestines corresponding to the small intestines among the intestines. Republic of Korea Patent Publication No. 1995--0016565 discloses an instant giblet hotpot composition. Instant giblet hotpot composition consists of giblet 15-25wt%, cabbage 8-l3wt%, onion 5-10wt%, leek 8-12%, carrot 3-5wt%, sesame leaf 3-5wt%, garlic 1-3wt%, alpha fine 1 Dry giblet hotpot block prepared by lyophilizing a mixture of 3wt%, 2-4wt% flour starch, 2-4wt% corn starch, 0.5-2% beef extract, 4-8wt% red pepper paste and 2-4wt% vermicelli. 80 wt%; And salt 40-50wt%, sodium glutamate 13-l7wt%, giblet hotpot powder 13-l7wt%, beef extract powder 5-8wt%, nucleic acid seasoning 0.1-0.5wt%, soy sauce powder 3-7wt%, sugar 3-5wt It is made of 20-30wt% of powder soup consisting of%, perilla oil 1-3wt%, sesame oil 1-3wt%, tallow 1-3wt%. The disclosed patent is characterized in that the instant giblet hotpot composition can be cooked and eat on the fly, but has a problem in that it contains a large amount of artificial sweeteners and the like.

Republic of Korea Patent No. 10-0742293 is a cow mixed with crushed garlic, minced chopped leek and powdered glutinous rice mixed; And a product in which the product is separated and the cow is filled therein; And the cow further comprises a product separated in the inside of the giblets, the specific gravity of the garlic, leek, glutinous rice and giblet is disclosed for a garlic giblets, characterized in that the formulation in the same volume ratio. The patent discloses a garlic giblets in which the giblets are separated from the giblets and the stuffing is filled therein, but the special ingredients and the large giblets are not used as main ingredients.

As disclosed in the above documents, the conventional methods of processing giblets also use some artificial sweeteners or some methods of processing giblets and filling garlic therein, but these manufacturing methods are internal byproducts of cows. It is difficult to properly implement the taste and efficacy of, while using a natural method requires a new method of production that can further utilize the excellent functions in terms of digestive enzymes of the stomach and colon of cattle.

In order to solve the above problems, the present invention is effective in the gastrointestinal and colon of cows by processing only the natural ingredients using the 특 and seaweeds of seafood and hyaluronic treatment of hygienically safe cows in the state that the hazard of livestock is blocked. It is possible to save more, and to provide a well-being food, but also a cow's specialty and changchang manufacturing method excellent in texture.

In addition, it is an object of the present invention to provide the scoop and spear of the cow produced by using the 톳 and the seaweed by this manufacturing method.

In order to achieve the above object, the present invention

Removing, washing, and cutting the impurities of cattle and larvae;

Adding a basic seasoning material including salt and sugar to the trimmed specialty and large spear;

Adding mussels and vegetables to the soy dilution solution to which the water is added to the soy sauce, heating for 1-2 hours, and then cooling at low temperature to form a source extract;

Preparing a liquid sauce by low temperature treatment by adding syrup, sugar, seaweed powder, and bovine extract to the sauce extract;

Adding brown powder to the cold treated liquid sauce and aging at low temperature to form a viscous liquid sauce; And

It provides a method for producing beef scoop and large spear using mussels and vinegar comprising the step of mixing the viscous liquid source with the scoop and spear of the base.

Lemon and apple are added to the viscous liquid sauce and preferably aged at low temperature.

The basic seasoning material is 1 to 30 g of shochu, 1 to 30 g of sesame oil, 1 to 30 g of salt, 10 to 50 g of sugar, 10 to 50 g of garlic, 1 to 20 g of black pepper, based on 1 kg of beef and large spear desirable.

Based on the 20 kg of soy dilution, 1 to 2 kg, 1 to 3 kg of radish, 2 to 4 kg of whole cabbage, 2 to 6 kg of cabbage, 1 to 3 kg of onion, 1 to 3 kg of green onion, 1 to 3 of carrot It is preferred to prepare the source extract by adding kg.

Based on the soy dilution 20kg it is preferable to further prepare a source extract by further comprising 50 to 200g of chilled pepper, 20 to 200g of sesame leaves, 50 to 300g of whole garlic, 1 to 100g, 1 to 100g of cinnamon.

The liquid source is preferably added 1 to 3 kg of starch syrup, 2 to 4 kg of sugar, 1 to 50 g of hamcho powder, 1 to 50 g of bovine extract based on 20 kg of soy dilution.

In order to achieve the above another object, the present invention

Cut and remove the impurities of cattle and spears, wash them, add the basic seasoning ingredients containing salt and sugar to the trimmed spears and spears, and add soy sauce and vegetables to the soy dilution for 1 to 2 hours. After heating, the mixture was cooled at low temperature to prepare a source extract, and then the syrup was added to the sauce extract by adding syrup, sugar, seaweed powder, and bovine extract to low temperature treatment. It provides a specialty and spear of the cow prepared by mixing the liquid sauce prepared with the specialty and spear of the cow is the base seasoning material.

According to the manufacturing method of the present invention, the raw material based on the stomach and colon of the cow is mixed with the marine bio seasoning source produced by using natural mussels and seaweeds obtained from nature without chemical synthetic preservatives, which is a well-being food and excellent texture. You can get cults and spears.

The present invention is described in more detail below.

Mountainchain Trips refers to the first place of cattle, ruminant animals, and strengthens the spleen and stomach by boosting energy and energy in the texts of the herbaceous tree or Dongbobogam. It is effective in treating dizziness and blood pressure, and it has been reported to have many effects such as diabetes, alcoholism, toxic effects of the body, intestinal disinfection sterilization, diuretic effect, lack of nourishment, osteoporosis, and digestion. Large Window Intestine ) refers to the large intestine, which is the digestive organ of the ruminant cow, and is rich in digestive enzymes, which promotes digestion.

톳 ( Hizikia fusiformes ) belongs to the brown algae moss and forms a large colony in the low slopes of the intertidal zone, or in areas with little waves and slightly covered areas. It has fibrous roots and the stem is conical. The leaves are spatula, visible only at the bottom, fleshy, small, and serrated at the edges. This plant is an alkaline food that contains a lot of inorganic salts such as calcium, iodine, iron and iron.

Anchovies, called kings of calcium, are so rich in calcium that they are called `` calcium from the sea. '' Calcium is in the milk 15 times as much milk, iron is as much as 550 times. Good for children's growth and dental health. Prevents vascular hardening, and when eaten commercially, teeth are healthy, hair is lustrous, and in the case of pregnant women, it is one of the favorite foods. Containing fiber is also good for constipation, mucous substances increase the digestive movement of the intestines.

톳 There are many active substances similar to estrogen, so men who suffer from hair loss eat steadily, the hair no longer falls out. The zinc in 톳 is also effective in preventing hair loss. In addition, abundant minerals compared to other foods to prevent anemia, especially algae rich in iron is effective in the anemia symptoms above all, and rich in calcium and potassium, also helps people with high blood pressure or stress. Iron contained in the iron is three to four times higher than the spinach. Sap decreases LDL- and VLDL-cholesterol levels that promote atherosclerosis and increases HDL-cholesterol levels that are good for the body that inhibits atherosclerosis promotion.

Salicornia herbacea L. 'S europeae L.' is an annual herb that grows in bushes on the west and south coasts of Korea. Another name is `` Tung-bark '' and it is called `` salt '' because it is very salty. The whole is fleshy and green, but in autumn, it turns red. The stem is upright, and the branches are split on both sides, and the height grows in the size of 10-30 cm. The leaves face the upper part of the node and the shape of scales. The flowers bloom in August to September. The leaf axillas of both scales of the upper node of the branch hang in the grooves of three to form a total of spikes and green. The middle of the three flowers is larger than both sides, and the skin is fleshy in the shape of a pouch, and after the flowers bloom, the edge grows like a wing and surrounds the fruit.

When you eat salty things, you usually get thirsty, but you can eat thirsty salts in the seaweed, but you won't be thirsty because it filters out harmful substances to creatures in seawater and concentrates only beneficial substances. Therefore, the salt in the seaweed is more beneficial to life than any other salt.

In 100g of seaweed, calcium is seven times more than milk, iron is 40 times more than laver or kelp, and potassium is three times more than oysters. In addition, there are more than 90 minerals in the sea. Seawater contains a small amount of enzyme, about a millionth. This enzyme works to purify water by breaking down various organic matter in seawater. It is almost impossible to extract this enzyme artificially, but it is concentrated in a large amount of seaweed.

The reason why the seaweed has all kinds of nutrients that are good for our body is that it absorbs the seawater that has soaked in the soil and then evaporates only the water through the photosynthesis to stems and branches, leaving various minerals, trace elements and enzymes that our bodies lack. Because the two have menstruation.

The enzymes in seawater concentrated in the seaweed are responsible for decomposing the stool, a sticky waste material attached to the small intestinal wall in the human body, and sending it out of the body. The fiber of seaweed helps the movement of the intestines, and salt and minerals provide essential nutrients for the human body. In the present invention, the seaweed may be used as a salt substitute due to its salt-containing properties.

Nutrient nutrients in the seaweed continue to decrease from the moment of collection, so it is difficult to preserve the original nutrients as much as possible if not ingested at the time of collection. The freeze-drying method is used to reinforce this, which is preserved similar to the time of collection, but the cost of equipment, operation and drying is high and requires a high level of know-how.

Cow's stomach and large intestine is the stomach and colon of the cow, which strengthens the spleen and stomach, and contains abundant digestive enzymes, which can promote digestion. It is rich in natural minerals such as dietary fiber and enzymes, and mucous substance improves digestive absorption of spear and spear.

Cattle spear and large spear according to the present invention can be produced by the following method.

First of all, clean and cut by removing the impurities of cattle and spear. In the process of grooming specialty and large spears, depending on the meat quality, the pineapple juice, a softener, can be added or subtracted. Add the basic seasoning ingredients, including salt and sugar, to the trimmed specialty and spear. The term 'basic condiments' here means the bases that have been prepared in cultivation and spears.

The basic seasoning material is 1-30 g shochu, 1-30 g sesame oil, 1-30 g salt, 10-50 g sugar, 10-50 g garlic, 1-20 powder It is preferable to include g. Cooking oil or perilla oil may be used instead of the sesame oil. These basic seasoning materials are mixed well with beef scoops and spears that have been trimmed beforehand and then aged at low temperatures. Hereinafter, in the context of 'aging at low temperature', low temperature means 4 to 15 ° C, preferably 4 to 8 ° C, and more preferably 4 to 6 ° C.

Next, a source extract is prepared. Sauce extract refers to a liquid concentrate extract obtained by heating 톳 with various vegetables. Hereinafter, for convenience, referred to as a 'source extract'. The method of preparing the source extract is as follows.

In a soy dilution mixture of water and soy sauce with a ratio of 4: 1, various kinds of vegetables, prepared in the same amount as specialty and large spears, were prepared in a pressure vessel, heated for 1 to 2 hours, and cooled at low temperature. Get 채소 vegetables put in a pressure container with radish, can be cabbage, cabbage, onions, green onions, carrots, and the like.

The amount of vegetables to be added is based on, for example, 20 kg of soy diluent (4 kg of soy sauce, 16 kg of water), 1 to 2 kg of radish, 1 to 3 kg of radish, 2 to 4 kg of cabbage, 2 to 6 kg of cabbage. Preferably, 1 to 3 kg of onions, 1 to 3 kg of leeks, 1 to 3 kg of carrots.

In addition, the source extract may further include soft pepper, sesame leaves, whole garlic, licorice, cinnamon and the like. Their content is based on 20 kg of soy dilution, it is preferable to add 50 to 200 g of chilli pepper, 20 to 200 g of sesame leaves, 50 to 300 g of whole garlic, 1 to 100 g of licorice, and 1 to 100 g of cinnamon.

The source extract thus prepared is slowly cooled at room temperature, and then starch syrup, sugar, seaweed powder, and bovine extract are added at low temperature to prepare a liquid sauce. Add syrup and sugar to add viscosity to the sauce extract. At this time, in addition to the 포함 included in the source extract, and the addition of the seaweed powder and 톳 extract can double the effect of adding the seaweed and 톳, and because the salt contains a lot of salt serves to control the salinity of the source.

The content of each component added is preferably 1 to 3 kg of starch syrup, 2 to 4 kg of sugar, 1 to 50 g of hamcho powder, 1 to 50 g of sesame extract, based on 20 kg of soy dilution.

Next, brown powder is added to the liquid sauce and matured at low temperature to prepare a viscous liquid sauce. The powdered powder is preferably added to the powdered powder in an amount of 100 to 300 g and heated with moderate stirring for 5 to 10 minutes on a medium heat. By adding brown powder, the liquid sauce becomes more viscous and the adhesion to the specialty and the large window can be increased. After a certain thickness, the finished liquid sauce is cooled and aged at low temperature for about 24 hours to prepare a viscous liquid sauce.

Aged viscous liquid sauce may be flavored with flavor by adding apples and / or lemons to increase texture. Add apples or lemons by slicing and ripen at low temperature for about 24 hours to complete the liquid sauce.

Finally, the low-temperature aging viscous liquid sauce is mixed with the cow's specialty and spear. Pour 10-50 g of the finished liquid sauce into 1 kg of beef specialty and large window and mix. Depending on your preference, you can finish by sprinkling peanut powder.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example

Example  One

The frozen cattle were slowly dissolved in water at 10 ° C., then washed with sheep's skin or by hand to remove impurities such as skin, fascia, and milk fat, washed clean and cut to 3 cm. The frozen cattle larvae were dissolved in water at 10 ° C., and after removing impurities such as milk fat, they were washed clean and trimmed to about 3 cm. Prepare 1 kg with the ratio of trimmed specialty and large spear 1: 1; add basic seasoning ingredients including 10 g of shochu, 15 g of sesame oil, 10 g of salt, 30 g of sugar, 5 g of black pepper, and 30 g of garlic And mixed well. The basic seasoning material was used for the pre-trimmed specialty and large window, and it was matured at about 4 ° C at low temperature.

Next, a source extract was prepared. 20 kg of soy dilution with 4 kg of soy sauce and 16 kg of water 톳 1 kg, radish 2.2 kg, cabbage 3.2 kg, cabbage 4.6 kg, onion 1.5 kg, leek (with root) 1.3 kg, chilli pepper 80 g, carrot 1.5 kg, sesame leaves 55g, whole garlic 130g, licorice 20g, cinnamon 10g was put in a pressure vessel and heated for 1 hour 30 minutes in a strong fire. After heating, the remaining dry matter was taken out of the injected materials, and the liquid phase was cooled at a low temperature.

To the cooled liquid solution, 2 kg of starch syrup, 3 kg of sugar, 10 g of seaweed powder, and 25 g of bovine extract were further added, followed by low temperature heat treatment at 63 ° C. for 30 minutes by Pasteur treatment. Subsequently, 20 g of powdered brown powder was mixed to a low-temperature heat-treated solution, stirred for 5 minutes at medium heat (60 ° C.), and then slightly increased in viscosity, and then the finished sauce was cooled to room temperature and aged at low temperature for about 24 hours. 30 g of the low-temperature matured liquid sauce prepared in this way was prepared after mixing with 1 kg of raw beef and 1 kg of raw broth prepared in advance.

Example  2

Addition of brown powder was carried out in the same manner as in Example 1 except that 20 slices of lemon and 8 slices of apple were added to the liquid sauce with increased viscosity and then aged at low temperature at 4 ° C. for about 24 hours.

Example  3

The frozen cattle were slowly dissolved in water at 10 ° C., then washed with sheep's skin or by hand to remove impurities such as skin, fascia, and milk fat, washed clean and cut to 3 cm. The frozen cattle larvae were dissolved in water at 10 ° C., and after removing impurities such as milk fat, they were washed clean and trimmed to about 3 cm.

Prepare 1 kg with the ratio of trimmed specialty and large spear to 1: 1, and add basic seasoning ingredients including 20 g of shochu, 20 g of sesame oil, 20 g of salt, 40 g of sugar, 10 g of black pepper, and 50 g of garlic. And mixed well. The specialty and Daechang mixed with the basic seasoning material were aged at about 4 ° C. at low temperature.

Next, a source extract was prepared. 20 kg of soy dilution with 4 kg of soy sauce and 16 kg of water 톳 1 kg, 1.2 kg of radish, 2 kg of cabbage, 3 kg of cabbage, 2 kg of onions, 3 kg of green onions (with root), 3 kg of carrots, soft pepper 150 g, sesame leaf 100 g, whole garlic 200 g, licorice 80 g, cinnamon 80 g was put in a pressure vessel and heated for 1 hour 30 minutes in a strong fire. After heating, the remaining dry matter was taken out of the added ingredients, and the liquid phase was cooled at a low temperature.

To the cooled liquid solution, 3 kg of starch syrup, 3 kg of sugar, 40 g of seaweed powder, and 40 g of bovine extract were further added, followed by low-temperature heat treatment by Pasteur treatment at 63 ° C. for 30 minutes. Subsequently, 40 g of powdered brown powder was stirred in a low-temperature heat-treated solution, stirred for 5 minutes at medium heat (60 ° C.), and then slightly increased in viscosity, and then the finished sauce was cooled to room temperature and aged at low temperature for about 24 hours. 30 g of the low-temperature matured liquid sauce was prepared after mixing with 1 kg of beef and large spear, prepared with a basic seasoning material prepared in advance.

As described above, the present invention is not limited to the described embodiments, and various modifications and changes can be made without departing from the spirit and scope of the present invention, which will be apparent to those skilled in the art. Therefore, such modifications or variations will have to be belong to the claims of the present invention.

Claims (7)

Removing, washing, and cutting the impurities of cattle and larvae;
Adding a basic seasoning material including salt and sugar to the trimmed specialty and large spear;
Adding mussels and vegetables to the soy dilution solution to which the water is added to the soy sauce, heating for 1-2 hours, and then cooling at low temperature to form a source extract;
Preparing a liquid sauce by low temperature treatment by adding syrup, sugar, seaweed powder, and bovine extract to the sauce extract;
Adding brown powder to the cold treated liquid sauce and aging at low temperature to form a viscous liquid sauce; And
A method for producing beef scoops and large spears using mussels and seaweeds, comprising mixing the viscous liquid sauce with the scoops and spears of the base.
The method of claim 1,
Lemon and apples are added to the viscous liquid sauce and the method of producing beef spear and spear, using 톳 and saturation, characterized in that it is aged at low temperature.
The method of claim 1,
The basic seasoning material is 1 to 30 g of shochu, 1 to 30 g of sesame oil, 1 to 30 g of salt, 10 to 50 g of sugar, 10 to 50 g of garlic, 1 to 20 g of black pepper A method of producing beef scoops and large spears using 톳 and seaweed.
The method of claim 1,
Based on the 20 kg of soy dilution, 1 to 2 kg, 1 to 3 kg of radish, 2 to 4 kg of whole cabbage, 2 to 6 kg of cabbage, 1 to 3 kg of onion, 1 to 3 kg of green onion, 1 to 3 of carrot A method for producing beef scoops and large spears using mussels and seaweeds, characterized in that the source extract is prepared by adding kg.
The method of claim 4, wherein
Based on 20 kg of the soy dilution, 50 to 200 g of chilli pepper, 20 to 200 g of sesame leaves, 50 to 300 g of whole garlic, 1 to 100 g of licorice, 1 to 100 g of cinnamon, characterized in that to prepare a source extract Method of manufacturing beef scoop and large spear using.
The method of claim 1,
The liquid sauce is based on 20 kg of soy diluent, 1 to 3 kg of starch syrup, 2 to 4 kg of sugar, 1 to 50 g of seaweed powder, 1 to 50 g of bovine extract, characterized by adding bovine and seaweed. How to make scoops and spears.
Cattle spear and spear prepared according to any one of claims 1 to 6.