KR20130107401A - Pork sauce including vegetable worms and method for cooking meat with the sauce - Google Patents
Pork sauce including vegetable worms and method for cooking meat with the sauce Download PDFInfo
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- KR20130107401A KR20130107401A KR1020120029126A KR20120029126A KR20130107401A KR 20130107401 A KR20130107401 A KR 20130107401A KR 1020120029126 A KR1020120029126 A KR 1020120029126A KR 20120029126 A KR20120029126 A KR 20120029126A KR 20130107401 A KR20130107401 A KR 20130107401A
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- meat
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- cordyceps sinensis
- seasoning
- purified water
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
Description
본 발명은 돼지고기 등과 같은 육류 조리에 사용하는 양념에 관한 것으로, 보다 상세하게는 다양한 성인병 예방에 효과가 있는 동충하초성분을 함유하는 양념 조성물과 이를 이용한 육류 조리 방법에 관한 것이다.The present invention relates to a sauce used in cooking meat, such as pork, and more particularly to a seasoning composition containing a Cordyceps sinensis component that is effective in preventing various adult diseases and a meat cooking method using the same.
종래 돼지고기나 쇠고기, 닭고기, 오리고기 등과 같은 육류를 조리하는데 사용하는 다양한 종류의 양념 소스가 개발되어 사용되고 있다. 이러한 양념 소스는 고기의 맛을 증진시키는 것에서 비롯되어 최근에는 고기의 맛뿐만 아니라 섭취자의 건강을 증대시키는 쪽으로 개발되고 있다.Conventionally, various kinds of seasoning sauces used for cooking meats such as pork, beef, chicken, duck, etc. have been developed and used. These seasoning sauces have been developed to enhance the taste of meat and have recently been developed to increase the health of consumers as well as the taste of meat.
종래 섭취자의 건강을 증대시키기 위한 것으로서 동충하초를 함유하는 양념 소스가 사용되고 있다. 이 종래 동충하초를 함유하는 양념 소스는 동충하초를 갈아서 만든 동충하초 분말을 다양한 양념과 혼합하여 사용함으로써 동충하초 양념을 한 고기를 섭취할 경우 동충하초 특유의 다양한 성인병 예방 효과를 볼 수 있을 것으로 기대된다. 그러나, 이와 같이 동충하초 분말을 넣을 경우 동충하초 특유의 비린 맛이 양념에 배이게 되고, 이러한 동충하초 양념을 사용한 고기에도 비린 맛이 나는 문제가 있다.Conventionally, seasoning sauces containing Cordyceps sinensis have been used to increase the health of the intakers. The seasoning source containing Cordyceps sinensis is used by mixing Cordyceps sinensis powder made of ground Cordyceps sinensis with various condiments, it is expected that the ingestion of cordyceps seasoned meat will be effective in preventing various adult diseases unique to Cordyceps sinensis. However, when the Cordyceps sinensis powder is added in this way, the fishy taste peculiar to Cordyceps sinensis is doubled in seasoning, and the meat using the Cordyceps sinensis seasoning has a problem of fishy taste.
따라서 다양한 성인병 예방에 효과가 있는 동충하초성분을 함유하면서도 동충하초 특유의 비린 맛을 제거한 새로운 양념 조성물과 이를 이용한 육류 조리 방법의 개발이 요망되고 있다.Therefore, it is desired to develop a new seasoning composition and a meat cooking method using the same, which contains the Cordyceps sinensis ingredient which is effective in preventing various adult diseases and removes the fishy taste peculiar to Cordyceps sinensis.
이에, 본 발명은 상기한 종래 문제점을 해결하고 종래 요망사항에 부응하기 위하여 안출된 것으로, 다양한 성인병 예방에 효과가 있는 동충하초성분을 함유하면서도 동충하초 특유의 비린 맛을 제거한 새로운 양념 조성물과 이를 이용한 육류 조리 방법을 제공하고자 함에 그 목적이 있다.Accordingly, the present invention was devised to solve the above-mentioned conventional problems and to meet the conventional requirements, a new seasoning composition that removes the fishy taste unique to Cordyceps sinensis while containing the Cordyceps sinensis ingredients effective in preventing various adult diseases and meat cooking using the same. The purpose is to provide a method.
상기한 목적을 달성하기 위해 본 발명에 따른 동충하초성분을 함유하는 양념 조성물은, 육류에 사용되는 양념 조성물에 있어서, 동충하초를 증류주에 담가서 숙성시켜 추출한 동충하초 엑키스를 유효량 함유하는 것을 특징으로 한다.In order to achieve the above object, the seasoning composition containing the Cordyceps sinensis component according to the present invention is characterized in that it contains an effective amount of Cordyceps sinensis extract extracted by dipping the Cordyceps sinensis in a distilled spirit and aging.
여기서, 동충하초성분을 함유하는 양념 조성물에는 정수, 간장, 갈은 배, 갈은 양파, 갈은 마늘, 갈은 생강, 백설탕, 물엿, 조미료, 미향, 희석식 소주, 탄산음료, 후추가루, 카라멜을 추가로 함유하는 것이 바람직하다.Here, to the seasoning composition containing Cordyceps sinensis, purified water, soy sauce, ground pear, ground onion, ground garlic, ground ginger, white sugar, starch syrup, seasoning, unflavored, dilute shochu, carbonated beverage, black pepper, caramel It is preferable to contain as.
한편, 상기한 목적을 달성하기 위해 본 발명에 따른 동충하초성분을 함유하는 양념 조성물을 사용하는 육류 조리 방법은, 배초향잎을 급속 동결건조 후 갈아서 만든 배초향잎 분말과 정수 및 원두 커피 분말을 혼합하여 만든 냄새 제거 혼합액에 육류를 침지시킨 후 정수로 헹구고 물기를 제거해서 육류를 준비하는 제1단계와; 상기 준비된 육류를 상기 양념 조성물과 6:4의 비율로 교반기에 넣고 교반시켜 육류에 양념 조성물이 혼합되도록 하는 제2단계와; 상기 양념 조성물이 혼합된 육류를 저온 숙성시키는 제3단계를 포함하는 것을 특징으로 한다. On the other hand, the meat cooking method using the seasoning composition containing the Cordyceps sinensis component according to the present invention in order to achieve the above object, made by mixing the pear vinegar leaf powder and the purified water and ground coffee powder made by grinding after lyophilized pear leaf Immersing the meat in the odor removing liquid mixture, rinsing with purified water and removing water to prepare meat; Putting the prepared meat into the stirrer at a ratio of 6: 4 to the spice composition and stirring to mix the spice composition to the meat; It characterized in that it comprises a third step of low-temperature aging the meat mixed with the seasoning composition.
상기와 같이 구성된 본 발명에 의하면, 동충하초 특유의 비린 맛을 제거함으로써 육류의 양념으로 사용하기에 적합하고 이러한 양념을 사용하여 육류를 조리하면 항암효능, 면역력 강화 효능, 피로회복 증진 효능, 간기능 향상 효능, 노화방지 효능, 당뇨병 개선 효능, 고혈압 완화 효능 및 심장병 예방 효능 등의 다양한 성인병 예방에 효과가 있게 된다.According to the present invention configured as described above, by removing the fishy taste peculiar to Cordyceps sinensis, it is suitable for use as a seasoning of meat, and cooking meat using these seasonings, anti-cancer effect, immune strengthening effect, fatigue recovery effect, liver function improvement It is effective in preventing various adult diseases such as efficacy, anti-aging effect, diabetes improvement effect, hypertension relief effect and heart disease prevention effect.
도 1은 본 발명에 따른 동충하초성분을 함유하는 양념 조성물을 생성하는 과정을 도식적으로 나타낸 도면이다.
도 2는 본 발명에 따른 동충하초성분을 함유하는 양념 조성물을 이용한 육류 조리 방법에서 육류의 전처리 과정으로 육류의 냄새를 제거하기 위한 냄새 제거 혼합액을 만드는 과정을 도식적으로 나타낸 도면이다.
도 3은 본 발명에 따른 동충하초성분을 함유하는 양념 조성물을 이용한 육류 조리 방법을 도식적으로 나타낸 도면이다.1 is a diagram schematically showing a process for producing a seasoning composition containing Cordyceps sinensis component according to the present invention.
Figure 2 is a schematic diagram illustrating a process of making an odor removal mixed solution for removing the odor of meat in the meat pre-treatment process using a seasoning composition containing Cordyceps sinensis component according to the present invention.
3 is a diagram schematically showing a meat cooking method using a seasoning composition containing Cordyceps sinensis component according to the present invention.
이하, 첨부 도면을 참조하여 본 발명에 따른 동충하초성분을 함유하는 양념 조성물 및 이를 이용한 육류 조리 방법에 대하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail the seasoning composition containing Cordyceps sinensis component and the meat cooking method using the same.
도 1은 본 발명에 따른 동충하초성분을 함유하는 양념 조성물을 생성하는 과정을 도식적으로 나타낸 도면이다.1 is a diagram schematically showing a process for producing a seasoning composition containing Cordyceps sinensis component according to the present invention.
동 도면에 도시한 바와 같이, 본 발명에서는 동충하초의 비린 맛을 제거하기 위하여 예를 들면 증류주에 동충하초를 담가 숙성한 후에 그 엑키스를 추출하여 사용함으로써 양념 소스에서 동충하초의 비린 맛을 최대한 제거하고자 한다.As shown in the figure, in the present invention, to remove the fishy taste of Cordyceps sinensis, for example, by dipping the Cordyceps sinensis in distilled liquor after extracting its extract to use as much as possible to remove the fishy taste of Cordyceps sinensis in seasoning sauce .
여기서, 본 발명에서 사용하는 동충하초는 예전부터 만병통치약이라고 전해져 오고 있으며, 아직까지 동충하초의 효능에 대한 다양한 연구가 진행되고 있다. 동충하초는 만니톨과 다당체 성분, 에르고스텔롤 성분, 비타민e 성분, 칼륨 성분 등을 함유하고 있어 항암효능, 면역력 강화 효능, 피로회복 증진 효능, 간기능 향상 효능, 노화방지 효능, 당뇨병 개선 효능, 고혈압 완화 효능 및 심장병 예방 효능 등이 있는 것으로 확인되고 있다.Here, Cordyceps sinensis used in the present invention has been said to be a panacea for a long time, and various studies on the efficacy of Cordyceps sinensis have been conducted. Cordyceps sinensis contains mannitol, polysaccharides, ergosterol, vitamin e and potassium, which are anti-cancer effects, strengthening immunity, improving fatigue recovery, improving liver function, preventing aging, improving diabetes, and reducing high blood pressure It has been confirmed that there are efficacy and prevention of heart disease.
즉, 동충하초와 증류주를 준비하고 동충하초를 증류주에 넣어 숙성한다. 이때, 동충하초와 증류주의 비율은 4:1~6:1의 비율로 하며, 숙성 기간은 상온에서 대략 15일에서 45일인 것이 바람직하다. 여기서 숙성기간은 대략 30일 정도인 것이 더욱 바람직하다.That is, Cordyceps sinensis and distilled spirits are prepared, and Cordyceps sinensis is put into distilled spirits and aged. At this time, the ratio of Cordyceps sinensis and distilled liquor is 4: 1 to 6: 1, and the ripening period is preferably about 15 to 45 days at room temperature. The ripening period is more preferably about 30 days.
이와 같이 숙성된 동충하초와 증류주를 조밀한 채로 걸러서 동충하초 엑키스를 추출한다. Thus, the aged Cordyceps sinensis and distilled liquor are filtered to extract the Cordyceps sinensis extract.
그후, 상기 추출된 동충하초 엑키스를 정수, 간장, 갈은 배, 갈은 양파, 갈은 마늘, 갈은 생강, 백설탕, 물엿, 조미료, 미향, 희석식 소주, 탄산음료, 후추가루, 카라멜과 함께 혼합한다. 상기 혼합된 양념은 즉시 냉장 보관한다.Then, the extracted Cordyceps sinensis extract is mixed with purified water, soy sauce, ground pear, ground onion, ground garlic, ground ginger, white sugar, syrup, seasoning, unflavored, dilute shochu, carbonated beverage, black pepper, caramel do. The mixed seasonings are immediately refrigerated.
여기서, 혼합 중량비율은 간장 10.4%, 갈은 배 8.3%, 갈은 양파 8.3%, 갈은 마늘 3.3%, 갈은 생강 1.3%, 백설탕 5%, 물엿 16.7%, 조미료 0.8%, 미향 1.3%, 희석식 소주 1.9%, 탄산음료 3.1%, 후추가루 0.1%, 카라멜 1.2%, 동충하초 액키스 4.8%, 정수 33.5%인 것이 가장 바람직하고, 이들 혼합 비율은 적절한 범위 내에서 조절하여도 된다.Here, the mixing weight ratio is soy sauce 10.4%, ground pear 8.3%, ground onion 8.3%, ground garlic 3.3%, ground ginger 1.3%, white sugar 5%, starch syrup 16.7%, seasoning 0.8%, unflavored 1.3%, Dilution shochu 1.9%, carbonated beverage 3.1%, black pepper 0.1%, caramel 1.2%, Cordyceps sinensis 4.8%, an integer of 33.5% is most preferred, these mixing ratio may be adjusted within an appropriate range.
또한, 상기 배, 양파, 마늘, 생강은 깨끗하게 세척한 후에 절단하고나서 믹서에 갈아 사용한다. 또한, 상기 동충하초 엑키스와 상기 정수는 미리 정량만큼 혼합하여 끓인 후에 식혀두고 혼합시에 사용한다.In addition, the pear, onion, garlic, ginger is clean and then cut and then used in a mixer. In addition, the Cordyceps sinensis extract and the purified water are mixed at a predetermined amount, boiled, cooled, and used at the time of mixing.
또한, 상기 조미료는 시중에서 구입가능한 화학조미료 등을 사용하면 된다.In addition, the seasoning may be used commercially available chemical seasoning and the like.
이상과 같이 하여 본 발명에 따른 양념이 완성되며, 본 양념은 돼지고기, 소고기, 닭고기 및 오리고기 등에 사용할 수 있으며, 특히 돼지고기 구이용 또는 찜용으로 사용하는 것이 바람직하다.Seasoning according to the present invention is completed as described above, the seasoning can be used for pork, beef, chicken and duck, etc., it is particularly preferred to use for roasting or steaming pork.
종래 동충하초 분말을 사용할 경우 비린 맛이 났지만, 본 발명과 같이 증류주에 동충하초를 혼합 숙성하여 추출한 동충하초 엑키스를 사용할 경우 비린 맛이 나지 않는 것으로 확인되었다. 따라서 본 발명에 따른 동충하초성분을 함유하는 양념 조성물을 사용하여 육류를 조리하면 동충하초 특유의 비린 맛을 제거함으로써 다양한 성인병 예방에 효과가 있게 된다.When using the Cordyceps Sinensis powder, it tastes fishy, but it is confirmed that the Cordyceps Sinensis extract extracted by mixing and aging the Cordyceps sinensis in the distilled liquor like the present invention does not taste fishy. Therefore, cooking meat using the seasoning composition containing Cordyceps sinensis according to the present invention is effective in preventing various adult diseases by removing the fishy taste peculiar to Cordyceps sinensis.
도 2는 본 발명에 따른 동충하초성분을 함유하는 양념 조성물을 이용한 육류 조리 방법에서 육류의 전처리 과정으로 돼지고기, 소고기, 닭고기 및 오리고기 등과 같은 육류의 냄새를 제거하기 위한 냄새 제거 혼합액을 만드는 과정을 도식적으로 나타낸 도면이다.Figure 2 is a process for making an odor removal mixture for removing the smell of meat, such as pork, beef, chicken and duck in the meat pre-treatment process in a meat cooking method using a seasoning composition containing Cordyceps sinensis component according to the present invention It is a figure shown schematically.
즉, 배초향잎을 대략 -50℃의 온도에서 급속 동결건조시킨다. 여기서 배초향잎은 동결건조전에 물로 깨끗하게 세척한 후에 물기를 세척에 사용된 물기를 그늘에서 제거한다. 그후, 동결건조된 배초향잎을 갈아서 분말을 만든다. That is, the pear leaf leaves are rapidly lyophilized at a temperature of approximately -50 ° C. Here, the pear leaf leaves are washed with water before lyophilization, and then the water used for washing is removed from the shade. Thereafter, the lyophilized pear leaf is ground to make powder.
상기 배초향잎 분말과 정수 및 원두 커피 분말을 대략 1:8:1의 비율로 혼합하여 냄새 제거 혼합액을 만든다.The pear leaf flavor powder and purified water and ground coffee powder are mixed at a ratio of about 1: 8: 1 to form an odor removing mixture.
도 3은 본 발명에 따른 동충하초성분을 함유하는 양념 조성물을 이용한 육류 조리 방법을 도식적으로 나타낸 도면이다.3 is a diagram schematically showing a meat cooking method using a seasoning composition containing Cordyceps sinensis component according to the present invention.
상기와 같이 배초향잎 분말과 원두커피 분말을 정수에 혼합한 냄새 제거 혼합액에 돼지고기, 소고기, 닭고기 및 오리고기 등과 같은 육류를 대략 5~10분 정도 침지시킨 후에 꺼내어 정수로 헹구고 육류의 물기를 제거한다. As described above, meat, such as pork, beef, chicken, and duck meat, is immersed for about 5 to 10 minutes in an odor removal mixture of pear leaf powder and coffee beans powder mixed with purified water, and then rinsed with purified water to remove water. do.
이렇게 함으로써 돼지고기, 소고기, 닭고기 및 오리고기 등과 같은 육류의 냄새를 제거할 수 있게 된다.By doing so, it is possible to remove the smell of meat such as pork, beef, chicken and duck.
그후, 상기 물기가 제거된 육류와 상기 제조된 양념 조성물을 대략 6:4의 비율로 교반기에 넣고 교반시켜 육류에 양념 조성물이 잘 혼합되도록 한다. 이어서 양념 조성물이 혼합된 육류를 1℃~5℃ 정도의 온도에서 대략 48시간 정도 숙성시킨다. Thereafter, the dried meat and the prepared seasoning composition are placed in a stirrer at a ratio of about 6: 4 and stirred to mix the seasoning composition well with the meat. Subsequently, the meat mixed with the seasoning composition is aged at a temperature of about 1 ° C to 5 ° C for about 48 hours.
이상과 같이 본 발명에 따른 양념 조성물을 사용하면 동충하초 특유의 비린 맛을 제거함으로써 육류의 양념으로 사용하기에 적합하고 이러한 양념을 사용하여 육류를 조리하면 항암효능, 면역력 강화 효능, 피로회복 증진 효능, 간기능 향상 효능, 노화방지 효능, 당뇨병 개선 효능, 고혈압 완화 효능 및 심장병 예방 효능 등의 다양한 성인병 예방에 효과가 있는 동충하초의 좋은 성분을 섭취할 수 있게 된다. 또한, 육류를 양념 조성물과 혼합하기 전에 배초향잎을 사용한 냄새 제거 혼합액에 침지시킴으로써 육류의 냄새를 제거할 수 있게 된다.The seasoning composition according to the present invention is suitable for use as a seasoning of meat by removing the fishy taste peculiar to Cordyceps sinensis, and when cooking meat using such seasoning, anticancer efficacy, immune enhancing effect, fatigue recovery enhancing effect, It is possible to take a good ingredient of Cordyceps sinensis which is effective in preventing various adult diseases such as liver function improvement effect, anti-aging effect, diabetes improvement effect, hypertension relief effect and heart disease prevention effect. In addition, it is possible to remove the odor of the meat by immersing it in the odor removing mixed solution using the pear scent leaves before mixing the meat with the seasoning composition.
한편, 본 발명은 상기한 실시예에 한정되는 것이 아니라 본 발명의 요지를 벗어나지 않는 범위 내에서 여러 가지로 수정 및 변형하여 실시할 수 있는 것이다. 이러한 수정 및 변형이 첨부하는 특허청구범위에 포함되는 것이라면 본 발명에 속하는 것임은 자명할 것이다.In addition, this invention is not limited to the above-mentioned embodiment, It can implement by variously correcting and modifying in the range which does not deviate from the summary of this invention. It will be obvious that such modifications and variations are included in the appended claims.
Claims (3)
동충하초를 증류주에 담가서 숙성시켜 추출한 동충하초 엑키스를 유효량 함유하는 것을 특징으로 하는 동충하초성분을 함유하는 양념 조성물.In the seasoning composition used for meat,
A seasoning composition containing a Cordyceps sinensis component comprising an effective amount of Cordyceps sinus extract extracted by dipping a Cordyceps sinensis into a distilled liquor.
정수, 간장, 갈은 배, 갈은 양파, 갈은 마늘, 갈은 생강, 백설탕, 물엿, 조미료, 미향, 희석식 소주, 탄산음료, 후추가루, 카라멜을 추가로 함유하는 것을 특징으로 하는 동충하초성분을 함유하는 양념 조성물.The method of claim 1,
Cordyceps sinensis, characterized in that it further contains purified water, soy sauce, ground pears, ground onions, ground garlic, ground ginger, white sugar, starch syrup, seasoning, flavor, dilute shochu, carbonated beverage, black pepper, and caramel. Seasoning composition containing.
상기 준비된 육류를 상기 제1항 또는 제2항에 기재된 양념 조성물과 6:4의 비율로 교반기에 넣고 교반시켜 육류에 양념 조성물이 혼합되도록 하는 제2단계와;
상기 야념 조성물이 혼합된 육류를 저온 숙성시키는 제3단계를 포함하는 것을 특징으로 하는 육류 조리 방법.A first step of preparing meat by immersing the meat in an odor removal mixture made by mixing the pear scent leaf with rapid freeze-dried pear scent leaf powder and purified water and coffee beans;
A second step of mixing the prepared meat with the spice composition according to claim 1 or 2 in a stirrer at a ratio of 6: 4 and stirring to mix the spice composition with the meat;
Meat cooking method characterized in that it comprises a third step of low-temperature aging the meat mixed with the ambition composition.
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| CN104839621A (en) * | 2015-03-19 | 2015-08-19 | 赵青娇 | Cordyceps militaris and conical redpepper fruit paste |
| CN105077135A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing freshwater fish |
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| KR100529028B1 (en) * | 2003-03-25 | 2005-11-16 | 이미숙 | A Flavoring Composition for Ribs with Improved Functionality |
| KR100586807B1 (en) * | 2004-08-06 | 2006-06-08 | 최두석 | The production method of knife-cutnoodles, clear soup with wheat, cool noodles containing vegetable worms powder and mulberry powder and thereof knife-cutnoodles, clear soup with wheat, cool noodles |
| KR100675965B1 (en) * | 2006-08-28 | 2007-01-30 | 주식회사 햇살 | Cooking method with chicken spice included vegetables and fruits and material thereof |
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| CN104839621A (en) * | 2015-03-19 | 2015-08-19 | 赵青娇 | Cordyceps militaris and conical redpepper fruit paste |
| CN105077135A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing freshwater fish |
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