KR20120037092A - Meat marinating method using apple liquid - Google Patents

Abstract

PURPOSE: A meat marinating method using apple juice is provided to offer natural sweet taste to meat instead of using sugar or chemical seasoning materials. CONSTITUTION: A meat marinating method using apple juice comprises the following steps: processing apple into juice; sterilizing the obtained apple juice at 90 deg C for 2-3 minutes; storing the apple juice at 3 deg C for 24 hours; marinating meat cut into the constant size in the apple juice for 24 hours; separating the meat from the apple juice, and heating the apple juice after adding seasoning ingredients for 20-30 minutes; and secondly marinating the meat in the obtained sauce for 24 hours after cooling the sauce.

Description

Meat marinating method using apple liquid}

The present invention relates to a meat preparation method using apple juice, and more particularly, sugar, chemical seasonings for sweetness out of the ingredients of the seasoning used when seasoning meat such as pork, beef, chicken in seasoning By using the apple juice, it relates to a meat preparation method using apple juice to soften the meat and enhance the taste and nutrition of the meat as well as to facilitate digestion and absorption of the meat.

In general, meats such as pork, beef, chicken, etc. are grilled and eaten, but most of them are seasoned with various ingredients such as onions, peppers, soy sauce, sugar, seasonings, green onions, onions, ginger, etc. Leave it for a certain amount of time and bake it.

This is so that the meat and various ingredients are baked together so that the taste and nutrition of various ingredients such as onion, pepper, soy sauce, sugar, chemical seasoning, green onion, onion, ginger, etc., constituting the seasoning, are soaked in the meat and deep inside. It is to increase the taste and nutrition of the meat more than if you grill the meat immediately.

However, the sugar, the chemical seasoning, and the like are used in order to sweeten the ingredients of the seasoning used when meat, such as pork, beef, chicken and the like as conventionally.

Seasoning ingredients such as sugar and chemical seasonings can be effective in sweetness, but they are less nutritious and have no health benefits. And the sweetness of the sugar and chemical seasoning is very artificial sweetness, so it is easy to get tired.

Therefore, it is necessary to develop a cooking method that can improve the taste and nutrition of meat by preparing the seasonings by using seasoning ingredients instead of sugar and chemical seasonings.

The present invention has been invented to solve the above problems, by using the ingredients that give a natural sweetness without the use of artificial sweetening sugar, chemical seasoning, etc. to make meat seasoning and meat flavor and nutrition In order to increase the first step of processing the apple into apple juice; A second step of sterilizing and sterilizing the apple juice for 2 to 3 minutes at a temperature of 90 ° C .; A third step of refrigerated apple juice for 24 hours at a temperature of 3 ℃; A fourth step of firstly slicing meat cut to a predetermined size in apple juice for 24 hours; A fifth step of heating the seasoning made by adding the seasoning material to the dried apple juice for 20 to 30 minutes at a temperature of 100 ° C. or more; A sixth step of simmering the meat for 2 hours in a condiment cooled at room temperature for 24 hours to complete the simmering of the meat; Its purpose is to provide a meat preparation method using the apple juice characterized in that the configuration.

The present invention can improve the taste and nutrition of meat as well as improve the meat digestion and absorption of meat by filling the meat with seasoning made using apple juice, which is a natural material, without using artificial ingredients such as sugar and chemical seasoning to produce sweetness. The effect is smooth.

Meat filling method using the apple juice of the present invention comprises the first step of grinding the apple into a blender apple juice; A second step of sterilizing and sterilizing the processed apple juice at a temperature of 90 ° C. for 2-3 minutes; A third step of refrigerated and sterilized apple juice for 24 hours at a temperature of 3 ℃; A fourth step of firstly slicing the meat cut to a predetermined size in the refrigerated apple juice for 24 hours; A fifth step of heating the sauce made by adding the seasoning material to the apple juice after drying the meat soaked in the apple juice for 20 to 30 minutes at a temperature of 100 ° C. or higher; A sixth step of simmering the meat for 2 hours in a condiment cooled at room temperature for 24 hours to complete the simmering of the meat; Characterized in that configured.

When the meat is composed of pork seasoning material is white wine, dried whole pepper, white pepper, black pepper, licorice, minced garlic, ground pear, sesame oil, leek, onion, soy sauce, coffee powder, ginger.

When the meat is composed of beef, seasoning ingredients include white wine, dried whole pepper, white pepper, black pepper, licorice, dried jujube slice, ground pear, sesame oil, green onion, bay leaf, onion, soy sauce, coffee powder, and ginger. Just do it.

When the meat is composed of chicken, seasoning ingredients include white wine, ginseng, white pepper, black pepper, licorice, dried jujube slice, chopped garlic, ground pear, sesame oil, green onion, bay leaf, onion, soy sauce, ginger, coffee powder , Cinnamon powder.

The meat preparation method using the apple juice of the present invention configured as described above is to improve the taste and nutrition of meat without adding any artificial ingredients such as sugar and chemical seasoning to give sweetness to the seasoning.

This is a method of using apple juice, a natural sugar with high sugar, in place of artificial ingredients such as sugar and chemical seasoning to spice meat.

Here, apple contains 85 ~ 90% of water, 1% of pectin and fiber, 0.5% of malic acid, and also contains small amount of ash protein. Vitamins of vitamin A 60g, vitamin B1 0.01mg, vitamin C It contains about 3 ~ 8mg.

Therefore, apple is good for recovery of fatigue by vitamin component, eliminates constipation by dietary fiber, prevents anemia by increasing iron absorption rate by organic acid, promotes digestion by promoting secretion of gastric juice by organic acid, and dietary fiber By suppressing the absorption of sugar by controlling insulin secretion is also effective in preventing diabetes.

Apples also have hormone-related functions to prevent insomnia, antioxidants to prevent aging, and skin whitening. In addition, pectin and polyphenols act as anticancer activity, quercetin and vitamins, such as preventing adult diseases, giving a small amount of satiety is effective in diet.

In addition, the apple's antioxidant function prevents fetal asthma, helps adult lung health, and activates brain cells.

Therefore, the spice is deeply immersed in the meat together with the apple juice, not only to enhance the taste and nutrition of the meat through the efficacy of the apple as described above, but also to improve the digestion and absorption of the meat.

When described in detail step-by-step meat preparation method using the apple juice of the present invention. However, since this description is based on 1Kg of meat, it may be appropriately adjusted according to the amount of meat used.

First, the first step is to grind the apples in a blender to process the apple juice. This is the step of processing the apples in the form of juice in order to easily absorb the sweetness of the meat into the meat.

At this time, the amount of apple juice is the amount made by grinding apples 350 ~ 400g per 1Kg of meat with a blender, which is the amount of apple juice comes out by grinding the normal apples of seven sizes.

And the sweetness of apple used is 13 ~ 17brix, but if the sugar content of apple is too low, it can't make sweet taste properly, and meat doesn't have the desired taste. If the sugar content of apple is too high, the sweetness is too strong to make meat texture. Because it falls.

 The second step is to sterilize and sterilize the processed apple juice for 2 to 3 minutes at a temperature of 90 ℃. This is a step for removing various bacteria or germs harmful to the human body contained in the apple juice.

The third step is a step of refrigerated sterilized and sterilized apple juice for 24 hours at a temperature of 3 ℃. This is a step for preserving the sweetness of the apple juice while minimizing the destruction of various nutrients contained in the apple juice by refrigerated and sterilized apple juice.

The fourth step is to completely immerse 1Kg of meat in refrigerated apple juice to put it first. Then, the apple juice naturally penetrates into the meat, so that the sweetness and nutrition of the apple penetrate into the meat and the meat is soft.

At this time, the meat is cut to a certain size so that eating and drinking is easily absorbed into the apple juice. The apple juice can be soaked in the meat for 24 hours.

The fifth step is to heat the seasoning made by adding the seasoning material to the apple juice from which the meat is cooked for 20-30 minutes at a temperature of 100 ℃ or more. This is a step for the flavor and ingredients for the added seasoning material to blend with the apple juice by heating.

Here, meat is different depending on its type, so the seasoning material added to it should be added differently as follows. At this time, the meat can use one of pork, beef, chicken.

When using pork as meat, you can use white wine, dried whole pepper, white pepper, black pepper, licorice, chopped garlic, ground pear, sesame oil, leek, onion, soy sauce, coffee powder, and ginger.

At this time, the amount of each seasoning ingredient is based on 1kg of pork, 1/2 cup of soju glass for white wine, 1 for dried whole pepper, 1g for white pepper, 3g for black pepper, 4 spoon for licorice, 1 spoon for chopped garlic, 1/2 pear, 6 tablespoons of sesame oil, 1 root of green onion, 1 onion, 7 spoons of soy sauce, 1/4 spoon of coffee powder, 20g of ginger.

And when using beef as meat, white wine, dried whole pepper, white pepper, black pepper, licorice, dried jujube slice, ground pear, sesame oil, leek, bay leaf, onion, soy sauce, coffee powder, ginger.

At this time, the amount of each seasoning is based on 1Kg of beef, 1/2 cup of soju glass for white wine, 1 for dried whole pepper, 1g for white pepper, 3g for black pepper, 4 spoons of licorice, 3 pieces of jujube for dried jujube , 1 tablespoon garlic cloves, 1/2 ground pear, 6 spoons of sesame oil, 1 root of green onion, 5-6 slices of bay leaves, 1 onion, 7 spoons of soy sauce, 1/4 spoon of coffee powder, ginger It is good to mix in 20 g.

When using chicken meat, white wine, ginseng, white pepper, black pepper, licorice, dried jujube slice, chopped garlic, ground pear, sesame oil, green onion, bay leaf, onion, soy sauce, ginger, coffee powder, cinnamon powder It can be configured as.

At this time, the amount of each seasoning ingredient is based on 1Kg of chicken, 1/2 cup of soju glass for white wine, 1 root of ginseng, 1g for white pepper, 3g for black pepper, 4 spoons for licorice, and 3 jujubes for dried jujube slices. , 1 tablespoon garlic cloves, 1/2 ground pear, 6 spoons of sesame oil, 1 root of green onion, 5-6 slices of bay leaves, 1 onion, 7 spoons of soy sauce, 1/4 spoon of coffee powder, ginger It is good to mix in 20 g.

The sixth step is to complete the sleep of the meat by simmering the meat for 2 hours in a condiment cooled at room temperature for 24 hours.

Then, the seasoning of apple juice and the various seasoning ingredients blended with the apple juice into the meat in the apple juice, soaking again naturally, as well as the sweet and nutritious ingredients of the apple, and the taste and nutritional ingredients of each seasoning ingredient.

As described above, the present invention is capable of further enhancing the taste and nutrition of meat by preparing meat by seasoning using apples, which are natural ingredients, without using chemical materials such as sugar or chemical seasoning to produce sweetness.

 In particular, the benefits of apples improve meat absorption and digestion, relieve fatigue, reduce constipation, prevent anemia, prevent diabetes, prevent insomnia, prevent aging and skin whitening, prevent cancer, sexually transmitted diseases, diet, and fetal asthma. It can be effective in preventing, maintaining adult lung health, and activating brain cells.

Claims (4)

A first step of processing the apple into apple juice; A second step of sterilizing and sterilizing the apple juice for 2 to 3 minutes at a temperature of 90 ° C .; A third step of refrigerated apple juice for 24 hours at 3 ℃; A fourth step of firstly slicing meat cut to a predetermined size in apple juice for 24 hours; A fifth step of heating the seasoning made by adding the seasoning material to the dried apple juice for 20 to 30 minutes at 100 ° C. or more; A sixth step of simmering the meat for 2 hours in a condiment cooled at room temperature for 24 hours to complete the simmering of the meat; Meat filling method using apple juice, characterized in that configured. According to claim 1, wherein when the meat is composed of pork, the seasoning material is white wine, dried whole pepper, white pepper, black pepper, licorice, minced garlic, ground pear, sesame oil, leek, onion, soy sauce Meat filling method using apple juice consisting of, coffee powder, ginger. According to claim 1, wherein when the meat is composed of beef seasoning material is white wine, dried whole pepper, white pepper, black pepper, licorice, dried jujube slice, ground pear, sesame oil, leek, bay leaf, onion, soy sauce, Meat filling method using apple juice consisting of coffee powder and ginger. According to claim 1, when the composition of the chicken seasoning material is white wine, ginseng, white pepper, black pepper, licorice, dried jujube slice, chopped garlic, ground pear, sesame oil, green onion, bay leaf, onion, soy sauce, Meat filling method using apple juice consisting of ginger, coffee powder and cinnamon powder.