KR20130086424A - Method for preparing meat broth of seolreong-tang and seolreong-tang - Google Patents

Abstract

PURPOSE: A manufacturing method of a meat juice for beef soup, and a beef soup thereof are provided to remove unpleasant taste and smell of a beef soup. CONSTITUTION: A manufacturing method of a meat juice for beef soup comprises the steps of: preparing ingredients for beef soup including ox-head, bones of four legs of cow, bones of cow, and muton of cow; removing teeth, and ears from the ox-head; removing the blood from the ingredients by 20-25 deg. C of water; heating the ox-head, bones of four legs of cow, and bones of cow in boiling water, and cooling them; and heating the muton and tallow of cow, and cooling them at 40-50 deg. C. The sum total of the first and second heating time is 13-15 hours. The heating time of the first and second heating is 9 hours and 5 hours respectively. [Reference numerals] (AA) Washing and cutting process of ingredients for broth of stock soup of bone and stew meat; (BB) Bleeding process of ingredients for broth of stock soup of bone and stew meat; (CC) First heating process for 9hrs in a rotary soup Korean traditional caldron; (DD,FF) Cooling process down to 40-50 deg.C in a rotary soup Korean traditional caldron; (EE) Second heating process for 5hrs in a rotary soup Korean traditional caldron; (GG) Solid ingredient putting and boiling process

Description

Method for preparing meat of Seolleongtang and Seolreong-tang AND Seolreong-tang}

The present invention relates to a method for producing Seolleongtang soup and Seolleongtang, and more particularly, to a method for preparing Seolleongtang broth and Seolleongtang, from which off-flavor and yeast are removed.

Seolleongtang is one of Korea's most popular foods, boiled beef bones, beef bones, beef fat, and boiled heads for 10 hours. It's meat soup with the added ingredients.

Such Seolleongtang has been prepared by injecting Seolleongtang ingredients such as blood-free cow heads into boiling water all at once, and heating them continuously. There was a problem that the taste occurs.

In order to solve this problem, Seolleongtang was prepared by boiling water in a pot, adding ingredients, and then floating when floating substances appeared, adding additives such as ginger, garlic, and soju so that the taste and smells went away. There was a problem that loses the unique taste and aroma of Seolleongtang stock.

In addition, the material was prepared by immersing the blood in the bovine jerky bones, cattle sunny place, cow head, etc. in water to remove it naturally, but it takes a long time, and in the summer, there was a risk of deterioration of the Seolleongtang broth material during the bleeding process due to high temperature.

The present invention is to provide a method of producing Seolleongtang soup and sulungtang from which the off-flavor and enjoyable taste is removed.

According to an aspect of the present invention, preparing a Seolleongtang material comprising cow head, cow bone, cow bones, and cow sunny place; Removing teeth and ears from the cow head; Removing the blood of the Seolleongtang material with water at 20-25 ° C .; Putting the boiled head, the beef bone, and the right bovine bone removed with boiling water into primary heating and cooling; And the step of putting the Uji and the Wuji and secondary heating and cooling, wherein the sum of the primary and secondary heating time is 13 to 15 hours is provided a manufacturing method of Seolleongtang broth.

In the above, the cow head, cow bone, cow bone, cow yangji, and uji can be obtained from Hanwoo.

In addition, the blood removing step may remove the blood of the material by flowing water for 10 to 12 hours.

In addition, the manufacturing method of the Seolleongtang broth may further comprise the step of taking out the cow head during the first heating.

In addition, the method of preparing the Seolleongtang broth may further comprise the step of taking out the right bone, and the right bone after the primary heating and cooling.

In addition, in the preparation method of the Seolleongtang broth can be cooled to 40 to 50 ℃.

In addition, the method of manufacturing the Seolleongtang broth may further comprise the step of picking up the Wuji during the second heating.

In the method of preparing Seolleongtang broth, the first and second heating times may be 9 hours and 5 hours, respectively.

In addition, the manufacturing method of the Seolleongtang broth may further comprise the step of removing the oil component suspended over the broth during cooling.

In addition, the Seolleongtang broth is a soluble solids content of 2.0 to 3.0 Brix, the off-flavor and taste can be removed.

According to another aspect of the present invention, Seolleongtang is boiled by putting the dried meat containing the boiled beef head, wooyangji, and nuts coated with glutinous rice flour in Seolleongtang broth prepared according to the above method.

The topping may further include overturning.

The method of producing Seolleongtang broth according to the present invention, not only can produce Seolleongtang broth with excellent texture with off-flavor and smelly taste, but also the boiled meat obtained during the preparation of Seolleongtang broth with the manufacturing method according to the present invention has a color change. The texture of the meat is small and the effect is excellent.

1 is a flow chart illustrating a method of manufacturing Seolleongtang according to an embodiment of the present invention.
Figure 2 is a cross-sectional view of a ball of nuts added to Seolleongtang according to an embodiment of the present invention coated with glutinous rice flour.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

According to an aspect of the present invention, preparing a Seolleongtang material comprising cow head, cow bone, cow bones, and cow sunny place; Removing teeth and ears from the cow head; Removing the blood of the Seolleongtang material with water at 20-25 ° C .; Putting the boiled head, the beef bone, and the right bovine bone removed with boiling water into primary heating and cooling; And the step of putting the Uji and the Wuji and secondary heating and cooling, wherein the sum of the primary and secondary heating time is 13 to 15 hours is provided a manufacturing method of Seolleongtang broth.

Hereinafter, the manufacturing process of the Seolleongtang soup according to an embodiment of the present invention will be described in detail.

First, foreign matters may be removed by washing the cow head, cow sheep, cow bone, and cow bone. In the above, the cow head, cow bone, cow bone, and cow yangji may be obtained from Hanwoo.

At this time, the cow head may be cut in half, and then the teeth and ears may be removed. This is because there is a salivary gland part of the cow head in the teeth and ears of the cow head, so that the nonvolatile ester component of the salivary gland part does not remain in the broth, so that off-flavor and saline are not generated.

Thereafter, the blood in the cow head, cow yangji, cow bone, and right mud bone is flowed into the immersion tank to perform a blood bleeding step. Here, the bleeding process of removing for 10 to 12 hours can be performed while flowing the water of 20-25 degreeC. The temperature of the water is preferably 20 to 25 ℃, because if the temperature of the water is out of this range, the color of the beef boiled beef, beef Yangji boiled during the production of Seolleongtang is changed brown, the texture is reduced.

Next, a proper amount of water is added to the primary heating process and boiled, and when the water starts to boil, the bovine head, beef bone, and bovine bone removed from the blood can be put and heated.

In addition, the manufacturing method of the Seolleongtang broth may further comprise the step of taking out the cow head during the first heating. That is, 3 hours after the start of heating, the cow head can be removed and only boiled head meat can be stored separately.

After that, the oil and the foreign matter suspended on the broth can be removed while further heating for 2 hours. Next, after additionally adding water, after 4 hours of continuous heating, the heating can be stopped and cooled. Cooling can be performed here to 40-50 degreeC. When the broth is at a temperature of 40 to 50 ° C., removing the suspended oil component results in a light and sweet flavor.

In addition, the method of preparing the Seolleongtang broth may further comprise the step of taking out the right bone, and the right bone after the primary heating and cooling. In other words, after removing the right bone and right bone from the broth, water can be added and heated to remove the oil and foreign matter floating on the broth.

When the broth starts to boil in the second heating step, the Wuji, which is separated from the beef ribs, and the Wuyangji can be put and heated for 1 hour 30 minutes to 1 hour 50 minutes.

In addition, the method of manufacturing the Seolleongtang broth may further comprise the step of picking up the Wuji during the second heating. In other words, boil the boiled paper, remove the oil, store it, and continue to boil the broth for 5 hours.

As above, the sum of the primary heating and secondary heating times may be 13 to 15 hours. If it is out of this range, the soluble solids content of the broth is increased to have a savory taste, or the concentration of the broth may not be low to give a dark taste.

On the other hand, in the preparation method of Seolleongtang broth, the first and second heating times may be preferably 9 hours and 5 hours, respectively.

Next, the broth stock boiled for a total of 13 to 15 hours can be transferred to a stainless steel container with a cooling device.

In addition, the manufacturing method of the Seolleongtang broth may further comprise the step of removing the oil component suspended over the broth during cooling. That is, after cooling to 40 to 50 ℃ to remove the suspended oil components to prepare Hanwoo Seolleongtang broth. When the broth is at a temperature of 40 to 50 ° C., removing the suspended oil component results in a light and sweet flavor.

Seolleongtang broth prepared as described above is a soluble solids content of 2.0 to 3.0 Brix, the off-flavor and yeast may be removed. At this time, Seolleongtang broth has a milky white liquid with a soluble solid content of Brix 2.0 to 3.0.

According to another aspect of the present invention, Seolleongtang is boiled by putting the dried meat containing beef head, beef Yangji, and nuts coated with glutinous rice flour in Seolleongtang broth prepared according to the above method.

Boiled boiled meat separated and stored in the first heating process, and boiled yangji separated and stored in the second heating process can be prepared by boiling boiled in Seolleongtang broth prepared as described above.

Here, nuts can be added to the glutinous rice coated with more glutinous rice, where the meatball can be used as nuts, such as walnuts, pine nuts, jujube, and yulmu, as shown in Figure 2, these are made by coating glutinous rice flour Can be. Figure 2 is a cross-sectional view of the ball of nuts added to Seolleongtang coated with glutinous rice flour. These nutballs are added to Seolleongtang to eat high quality unsaturated fatty acids together, and the nutty taste improves the taste of Seolleongtang.

In addition, it is possible to selectively put a proper amount of abalone rich in flavor and nutrition of seafood in Seolleongtang prepared as described above. The added abalone is rich in protein and vitamins, low in fat content, and has a rich texture and good texture due to the glycine content, so it can be added to Seolleongtang to provide excellent taste and nutrition. do.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

Example  One : Off-flavor Enjoyed  Preparation of Removed Hanwoo Seolleongtang

One cow's head (25Kg), two sheep (40Kg), ethmoid bone 7Kg, and 9Kg of debris were washed to remove foreign substances. At this time, the cow head was cut into 1/2 using a cutter, and then the teeth and ears were removed, and Yangji was prepared as it is, and the bones and the bones were cut into 4 to 5 cm.

Thereafter, a blood bleeding step was performed in which the blood on the head, the sun, the bones, and the bones was removed for 10 to 12 hours while flowing cold water at 20 to 25 ° C. in an immersion tank.

Next, 100 liters of purified water was added to a 150 liter rotary soup pot with a primary heating process and boiled. When the purified water began to boil, the boiled head, bone, and scallop prepared above were put into a rotary soup pot and heated.

After 3 hours after the start of heating, the cow head was removed from the rotary soup pot and only the boiled head meat was separated and stored. After that, the oil and foreign substances suspended on the broth were removed while further heating for 2 hours. Next, after adding purified water to 150 liters, heating continued for 4 hours after that, heating was stopped and cooling was performed. At this time, the amount of broth is reduced to about 100 liters, resulting in concentrated broth.

Next, after removing the bones and bones from the broth in the second heating process, the purified soup was added to 150 liters in a rotary soup pot, and the oil and foreign substances suspended on the broth were removed while heating.

When the broth starts to boil, 5Kg of Uji, and 40Kg of Yangji, which were separated from the area of Korean beef chops, were heated for 1 hour and 30 minutes to 1 hour and 50 minutes, boiled and dried, and the oil was removed. The broth was then boiled for 5 hours.

The broth stock boiled for a total of 14 hours was transferred to a 150 liter stainless steel vessel equipped with a cooling device, cooled to 40-50 ° C., and the suspended oil component was removed to prepare Hanwoo Seolleongtang broth.

Next, the boiled boar meat separated and stored in the first heating process is about 3 mm thick and 8 cm long, and the boiled boiled meat separated and stored in the second heating process is cut to about 2 mm thick and 8 cm long, and boiled in a pot. 25 g of meat, 35 g of boiled sorghum, and 390 g of Hanwoo Seolleongtang broth prepared above were boiled to complete the preparation of Hanwoo Seolleongtang.

Example  2 : Off-flavor Enjoyed  Preparation of Removed Hanwoo Seolleongtang

After making Hanwoo Seolleongtang broth, add 25g boiled beef head meat, 35g boiled lamb, and 390g Hanwoo Seolleongtang broth, and add nuts (walnuts, pine nuts, jujube, yulmu) coated with glutinous rice flour. Except for the preparation of Hanwoo Seolleongtang in the same manner as in Example 1.

Example  3: Off-flavor Enjoyed  Preparation of Removed Hanwoo Seolleongtang

After making Hanwoo Seolleongtang broth, add 25 g of boiled beef head meat, 35g boiled broth, and 390g of Hanwoo Seolleongtang broth, in addition to a bowl of nuts (walnuts, pine nuts, jujube, yulmu) coated with glutinous rice flour, Hanwoo Seolleongtang was prepared in the same manner as in Example 1, except that it was added to the furnace.

Comparative example  : Preparation of Traditional Korean Beef Seolleongtang

One cow's head (25Kg), two sheep (40Kg), ethmoid bone 7Kg, and 9Kg of debris were washed to remove foreign substances. At this time, the cow head was cut into 1/2 using a cutter, and Yangji was prepared as two, and the bones and scabies were cut into 4 to 5 cm.

Thereafter, the cow head, the sun, the bones and the bones were immersed in cold water for 5 to 6 hours to naturally remove blood. Thereafter, the blood was discarded, and the water remaining in the cauldron was discarded after the blood remaining in the head, the sun, the bones and the bones was removed by heating a new water for 1 hour. Water was poured onto the raw materials from which blood was removed, and after heating for 1 hour and 30 minutes, the cows and the sun were collected and stored in the refrigerator.

Pour water again and boil until the immaculate broth grows, removing oil and foreign matter that comes up when it boils. Continue to boil for 12 hours to remove bones and bones from the broth, add garlic, ginger, and shochu to remove the stray, and boiled for 3 to 5 hours.

Next, the boiled boiled beef, and boiled boiled meat were cut to a suitable size, and boiled boiled boiled boiled meat 25g, boiled boiled meat 35g, and 390g of Hanwoo Seolleongtang broth prepared above were boiled to complete the preparation of Hanwoo Seolleongtang.

Experimental Example  1: evaluation of preference

The sensory evaluation of the five-point grading method was performed on 50 adult panels about meat color, broth color, taste and aroma, and overall taste of boiled in Seolleongtang prepared according to Examples 1 and 2, Comparative Example. Table 1 shows.

Comparative example Example 1 Example 2 One Boiled meat color (dark red) 2.0 4.3 4.2 2 Color of broth (light off-white) 1.8 4.5 4.5 3 Taste (light and sweet taste) 2.7 4.3 4.2 4 Incense 1.8 4.3 4.5 5 Preference (general taste) 2.5 4.3 4.5 * 5 points: Very good. 4 points | pieces: Good. 3 points | pieces: Normal. 2 points | pieces: Bad. 1 point: Very bad.

As can be seen in Table 1, Seolleongtang according to the comparative example is the color of the boiled meat has a dark red color, the heating odor of oil components attached to the bone and meat is generated, color, taste, aroma and palatability Example 1 And it was found that not good compared to Seolleongtang prepared in accordance with 2.

Experimental Example  2 : In the bleeding stage  Meat color according to water temperature, and Texture  evaluation

Except that the temperature of the water used in the bleeding process of Example 1 to 20, 25, 30, and 35 ℃, respectively, prepared Seolleongtang in accordance with Example 1 boiled boiled beef, and the color of boiled beef Yangji (degree of browning) And the sensory preferences of 15 adult panel to perform a sensory evaluation of the 5-point grading method and the results are shown in Table 2 below.

Water temperature 20 ℃ 25 ℃ 30 ℃ 35 ℃ One Color of boiled meat (brownish color) 4.2 4.2 3.0 2.1 2 Texture preference 4.5 4.4 2.8 2.5 * 5 points: Very good. 4 points | pieces: Good. 3 points | pieces: Normal. 2 points | pieces: Bad. 1 point: Very bad.

As shown in Table 2, in the preparation of sulungtang, when the temperature of the water in the bleeding process is 20 ° C. and 25 ° C., the browning degree of the boiled meat is low and the texture is excellent, whereas the meat quality is dark red when the temperature is 30 ° C. and 35 ° C. It changed to, and the texture was found to fall.

Experimental Example  3: meat color according to heating time, and Texture  evaluation

Seolleongtang was prepared according to Example 1, except that the sum of the first and second heating times was 12, 14, 16, and 18 hours in Example 1, respectively. The five-point sensory evaluation was performed on 50 adult panelists for the color of boiled boiled head and boiled boiled beef, and the taste, flavor, and texture preference of Seolleongtang. In addition, the soluble solids content of the Seolleongtang broth was measured and shown in Table 3 below.

Heating time 12 hours 14 hours 16 hours 18 hours One Color of boiled meat (degree of browning) 4.4 4.3 3.2 2.2 2 Taste (light taste) 4.0 4.5 3.8 3.2 3 Incense 4.0 4.6 3.8 3.5 4 Texture preference 4.1 4.5 3.6 2.8 * 5 points: Very good. 4 points | pieces: Good. 3 points | pieces: Normal. 2 points | pieces: Bad. 1 point: Very bad. 5 Soluble Solids Content
(Brix) 2.2 2.6 3.0 3.3

As shown in Table 3, when the heating time is 16 and 18 hours, the brown change is severe, it can be seen that the taste, aroma, texture preference are all lower than the heating time is 14 hours. In addition, even when the heating time is 12 hours, it was found that the taste, aroma, and texture preference were lower than the heating time was 14 hours. On the other hand, when the heating time is 16 and 18 hours, the soluble solids content (Brix) of the Seolleongtang broth is increased, it can be seen that it has a poor taste and the texture preference is lowered.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (13)

Preparing a Seolleongtang material including beef head, beef bone, beef bone, and beef brisket;
Removing teeth and ears from the cow head;
Removing the blood of the Seolleongtang material with water at 20-25 ° C .;
Putting the boiled head, the beef bone, and the right bovine bone removed with boiling water into primary heating and cooling; And
Putting the tallow and the tallow, and heating it after the second heating;
To include, wherein the sum of the first and second heating time is 13 to 15 hours of preparation of sulungtang broth. The method of claim 1, wherein the bovine head, beef bone, beef bone, beef broth, and broth are obtained from Korean beef. The method of claim 1, wherein the blood removing step is to remove the blood of the material by flowing water for 10 to 12 hours. The method of claim 1, further comprising the step of taking out the cow head during the first heating. The method of claim 1, further comprising the step of harvesting the right bone and the right bone after the primary heating and cooling. The method of claim 1, wherein the cooling is performed to 40 to 50 ℃. The method of claim 1, further comprising the step of picking up the broth during the second heating. The method of claim 1, wherein the first and second heating times are 9 hours and 5 hours, respectively. The method of claim 1, further comprising the step of removing the oil component suspended over the broth during the cooling. The method of claim 1, wherein the Seolleongtang broth has a soluble solids content of 2.0 to 3.0 Brix, and off-flavor and unripe taste is removed. Seolleongtang broth prepared according to any one of claims 1 to 10. Seolleongtang is boiled in a dish containing boiled beef head, boiled boiled beef, and nuts containing glutinous rice flour coated with glutinous rice flour. The Seolleongtang of claim 12, wherein the toppings further comprise abalone.

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