KR20140013569A - Tteokgalbi using processed food and for preparing same - Google Patents

Abstract

The present invention relates to a method for manufacturing tteokgalbi using processed food, the method comprises: (a) a step for cutting raw meat; (b) a step for cutting the processed food; (c) a step for making a marinade; (d) a step for mixing the raw meat cut by the (a) step and the processed food cut by the (b) step with the marinade made by the (c) step; (e) a step for making a mixture mixed by the (d) step into a certain shape; and (f) a step for packing the meat shaped by the (e) step. Since the tteokgalbi using processed food manufactured by the method contains finely cut processed food, despite mass production, the dry texture is removed and chewy texture is improved, and the texture is consistently maintained. Also, cheonggukjang powder or Salicornia herbacea powder is added to the marinade, thereby helping digestive absorption and improving health. [Reference numerals] (S10) Raw meat cutting step; (S20) Processed food cutting step; (S30) Marinade making step; (S40) Mixing step; (S50) Shaping step; (S60) Packing step

Description

TECHNICAL FIELD [0001] The present invention relates to a tteokgalbi (tteokgalbi)

The present invention relates to a tortoise shell using processed foods and a method for producing the same, and more particularly to a tortoise shell using processed foods prepared by adding sausage, ham, fish cake, tofu, sweet cone or ice water rice cake and a method for producing the same.

Tteokgalbi is called Tteokgalbi by minced meat and made into the shape of rice cake, and it also means that the king can not grab the ribs without his body. Such Tteokgalbi is one of the traditional Korean foods, and it is a popular food that is widely known to foreigners along with bulgogi and ribs. Like this, Tteokgalbi originated from the court is a dish originated from Damyang, Hwasun and Gwangju, Yangju, and Jeolla provinces. It is baked food in a frying pan or grill.

Such tteokgalbi is a food that can be enjoyed regardless of age or sex because it is easy to eat meat. In order to meet the taste of consumers, the addition of various types of additives are being developed.

One example of such a technique is described in documents 1 to 3 below.

That is, the following Document 1 describes a method for manufacturing tteokgalbi using seafood and seafood tteokgalbi produced by the method, comprising the steps of: preparing and cutting pork; Preparing and subdividing seafood; 6 to 10 parts by weight of chicken bone, 6 to 10 parts by weight of pig bone, 2 to 3 parts by weight of onion, 2 to 3 parts by weight of pear, 2 to 3 parts by weight of pepper and 2 to 3 parts by weight of garlic are added to 100 parts by weight of soy sauce, Adding 2 to 3 parts by weight of ginger to prepare a mixture, heating the mixture at 70 to 90 캜 until 100 parts by weight of the mixture of the first step is added, and heating the mixture heated in the second step to filtration And a third step of obtaining a liquid incense source; 1 to 10 parts by weight of seafood, which is at least one selected from the group consisting of early, dynamic, light, rough, abalone, seaweed, oyster, 0.1 to 0.3 parts by weight of ginger, 0.3 to 0.8 parts by weight of ginger, 0.1 to 0.3 parts by weight of garlic, 0.1 to 0.3 parts by weight of ginger, and 1.0 to 2.5 parts by weight of the ginger sauce are added and mixed. And a molding step of molding the mixture mixed in the material mixing step into a shape of tear cake.

The present invention also relates to a method for producing the mugwort cake of the present invention, wherein the frozen mugwort is thawed and aged at a temperature of 3 ° C to 5 ° C for 12 to 20 hours, A step of aging a raw material for processing the frozen dough by cutting the dough into a thickness of 1 to 4 cm, a step of ripening the raw material at a temperature of 4 ° C to 5 ° C after mixing the vegetables and the fruit as a raw material, A seasoning step of aging a seasoning prepared by mixing salt, soy sauce, sesame oil, sesame oil, coffee, and a steak sauce at 3 ° C to 5 ° C; mixing the aged sauce with raw meat cut in the meat processing step, A step of ripening the dough for 20 to 30 minutes so that the seasoning is uniformly absorbed in the raw meat, a ripening step for ripening the ripening dough at 3 to 5 DEG C for 20 to 24 hours, The method of manufacturing a rice cakes according to claim 1, further comprising a step of separately separating the aged cakes from each other in an amount corresponding to the amount of one person, followed by pressure molding, and a step of wrapping the outside of the cakes with mugwort, And a method of manufacturing the same.

Also, Reference 3 discloses an octopus tortoise and a method for producing the same, which comprises a pork meat grinding process for grinding pork, an octopus cutting process for finely cutting octopus, a pork meat grinding process and an octopus cutting process, A step of mixing the meat and octopus with the dough with the desserts and the seasoning, the aging process of low-temperature aging the dough cake batter obtained through the mixing process, and the step of aging the dough cake aged at low temperature through the aging process, And an octopus tteokgalbi made by a method of manufacturing the same.

However, when mass-produced to supply to all consumers, there is a problem in that the texture is reduced due to the crushing and trimming process.

(Patent Document 1) Korean Patent No. 10-1001389 (Registered on December 12, 2010) (Patent Document 2) Korean Patent No. 10-0927945 (registered on November 13, 2009) (Patent Document 3) Korean Published Patent Application No. 10-2011-0090168 (Published on Aug. 10, 2011)

The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a tteokgalbi and a method for manufacturing the tanggalbi using the processed food having no feeling of whitening despite the mass production and keeping the taste of the tangent constant.

In order to accomplish the above object, the present invention provides a method of manufacturing a tortoise cake using the processed food according to the present invention, comprising the steps of: (a) (b) subdividing the processed food product; (c) producing a seasoning sauce; (d) mixing the meat cut in step (a) and the processed food cut in step (b) with the seasoning sauce prepared in step (C); (e) molding the mixture mixed in the step (d) into a predetermined shape; (f) packaging the meat formed in step (e), wherein the sauce sauce comprises 40-48 wt.% onion, 10-20 wt.% soy sauce, 4-8 wt.% parmesan, 3-7 wt. 1 to 5 wt% of sesame oil, 1 to 5 wt% of ginger, 2 to 6 wt% of starch powder, 2 to 6 wt% of garlic, 2 to 6 wt% of oyster sauce, 2 to 6 wt% 3 to 3 wt% of sugar, 1 to 3 wt% of sugar, 0.5 to 1.5 wt% of wine, and 0.5 to 1.5 wt% of mirin.

In the method of manufacturing a tortoise shell using the processed food according to the present invention, the raw meat is characterized in that the raw meat is at least one of meat, meat, poultry, mutton, horse meat, duck meat or rabbit meat in the step (a) do.

In addition, the method of manufacturing a tortoise shell using the processed food according to the present invention and the method of manufacturing the same according to the present invention is characterized in that the processed food in the step (b) includes sausage, ham, fish cake, tofu, sweet cone or iced rice cake.

In addition, the method for manufacturing the tortoise cake using the processed food according to the present invention and the method for producing the same may further comprise the step of adding the chrysanthemum powder or the green tea powder during the preparation of the seasoning sauce of the step (c).

Further, the tortoise cake using the processed food according to the present invention is characterized in that it is produced by the method of manufacturing tortoise cake using the above-mentioned processed food.

As described above, according to the tortoise cake using the processed food according to the present invention and the method for producing the same, the processed food such as sausage, ham, fish cake, tofu, sweet cone or iced rice cake can be added to eliminate the whiff, Is improved and the texture is kept constant.

In addition, according to the method for producing tear galls using the processed food according to the present invention and the method for producing the same, the addition of chungkukjang or green tea powder improves digestion and absorption.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a process of manufacturing a tortoise cake using a processed food according to the present invention. FIG.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

First, the material of the tortoiseshell using the processed food to which the present invention is applied will be described.

Chungkookjang is known as one of Korea's representative fermented foods made from soybeans. Chungkukjang is produced by fermenting soybeans with Bacillus subtilis. During the fermentation process, the enzyme produced by Bacillus subtilis produces its unique flavor and aroma. Lebanese origin and protein derived Levan It has been reported that a large amount of a viscous substance, a mixture of levan form fructan and polyglutamate, is produced in a high-quality fermented food having a high protein and fat content.

It is known that the soybean has various biological control functions in addition to the nutritive and sensory functions of the raw soybean. Amylase and protease, which are powerful digestive enzymes, are produced during the fermentation process, and digestibility of boiled soybeans is about 50% ~ 70%, whereas that of chungkukjang is 90% ~ 92%, and soybean protein and fat content and digestibility high. In addition, Chungkookjang contains a lot of calcium and vitamins, and iron and vitamin B in Chongkukjang are known to help the treatment of anemia due to pregnancy, gastric ulcer, duodenal ulcer and so on. In addition, lecithin, linolenic acid, and lecithin in chongkukjang are known to prevent the development of childhood brain cells, prevention and treatment of senile dementia, and the development of constipation and sukbyeon, thereby preventing acne and freckles and maintaining smooth skin. have. In addition, it is known that Goccho germ, which is a genus of Chungkukjang, inhibits the accumulation of acetaldehyde, which is a toxic substance, in the blood, because it has a component that promotes alcohol metabolism. In the fermentation process, vitamin B group is known to protect the liver by 3 to 4 times have. In addition, it is reported that Chungkukjang dissolves thrombosis to prevent stroke or heart disease, and Chungkukjang ingestion can strongly inhibit the activity of angiotensin-converting enzyme to prevent elevation of blood pressure.

It is known as a one-year-old herb that grows on the coast and absorbs seawater. The plant is a salicorinia herbacea. Its dark green stems and branches turn red in autumn, the stems are numerous and prominent, and the branches are split 2 ~ 3 times. The branch is fleshy, large and dark green, and there is little distinction between leaves and branches. The height grows 10 ~ 40cm and the flower looks like white green between July and August. Fruits are round and flat ripe from the end of September to the middle of October, and from spring to summer it is known that the stems and branches are dark green and fall red.

Hamcho is known as a plant that grows by absorbing salt, which is almost exclusively on the earth. It is written in the Divine Husbandman's Materia Medica that it is noted as Hamcho. In addition to Hamcho, the Japanese calligraphy baskets of Kaibara say that they are called 草, 神 草, and 福 草.

Hamcho is a 草 草 (陸 草), but retains all the ingredients in seawater. In detail, it has been reported that various minerals and enzymes except the bitter taste in seawater are concentrated in leaf and stem.

Hereinafter, the configuration of the present invention will be described with reference to the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a process of manufacturing a tortoise cake using a processed food according to the present invention. FIG.

First, at least one of the main ingredients beef meat, pork meat, chicken meat, mutton meat, horse meat, duck meat or rabbit meat is subdivided (S10).

Purchase fresh or frozen meat and remove foreign matter and blood by flowing water or kitchen towel, and soak it in cola or milk. Then, rub the meat with salt as needed to remove grease.

If the meat is thick, it is recommended to immerse in uncooked juice for at least 1 hour. Jujube acts as a proteolytic enzyme, giving the meat elasticity and softening the meat.

When the preparation is completed as described above, the meat is divided into 2 to 8 mm pieces using three seasons. If the meat is cut to less than 2 mm, the texture of the meat can not be felt. If the meat is more than 8 mm, the cut meat is weakened to make it difficult to form, and the sauce is hard to exhaust evenly.

Next, the processed food such as sausage, ham, fish cake, tofu, sweet cone, and ice water rice cake to be added to the main ingredient is prepared (S20).

The sausage, ham, fish cake, sweet cone, and ice water rice cakes were selected as processed foods with good taste and the tofu was used to express a soft texture.

The processed food is cut into a size of 0.4 mm to 2.0 mm by using a seperator. When the size of the processed food is less than 0.4 mm, the feeling of roughness of the tortoiseshell can not be removed. When the size of the processed food exceeds 2.0 mm, the tortoise shell is weakened and the molding can not be formed.

Then, the seasoning sauce is prepared by blending onion, soy sauce, green onion, plum vinegar, wheat flour and glutinous rice flour, garlic, oyster sauce, kiwi, sesame oil, sesame oil, ginger, sugar, wine and mirin.

The mixture of S30 and S30 may contain 40 to 48 wt% of onion, 10 to 20 wt% of soy sauce, 4 to 8 wt% of pear, 3 to 7 wt% of plum liquor, 3 to 7 wt% of starch powder, 2 to 6 wt% 2 to 6 wt% of oyster sauce, 2 to 6 wt% of kiwi, 2 to 6 wt% of sesame oil, 1 to 5 wt% of sesame oil, 1 to 3 wt% of ginger, 1 to 3 wt% of sugar, 0.5 to 1.5% by weight of myrrh, preferably 44% by weight of onion, 15% by weight of soy sauce, 6% by weight of pearl, 5% by weight of plum liquor, 5% by weight of starch powder, 4% 4% by weight sesame oil, 4% by weight sesame oil, 3% by weight sesame oil, 2% by weight ginger, 2% by weight sugar, 1% by weight wine and 1% by weight mirin.

The organic acid and citric acid of the above-mentioned plum liquor have antimicrobial and sterilizing power, thereby lowering the decay rate of the tsukkabi, preventing food poisoning, abdominal pain, diarrhea, enteritis, and highlighting the richness of the meat.

Chungkukjang powder and green tea powder can be added to the seasoning sauce, which helps digesting and absorbing meat as a main ingredient.

The combination of the above-described sauce sauce emphasizes the richness of the meat and adjusts the ratio of each ingredient so that each ingredient can be harmonized to produce the best taste.

Next, when the sauce preparation is completed, the sawn meat and the processed food are mixed with the seasoning sauce (S40).

After finely chopped meat and processed foods are put in the container, the sauce is evenly sprinkled and mixed. The mixture is then chilled in a refrigerator for 1 to 3 hours so that the sauce is evenly distributed.

Thereafter, the mixture is shaped into a predetermined shape (S50).

Generally, the corner is formed into a rounded rectangle, but it is not necessarily limited to a rectangle having rounded corners, and any shape such as a square, a triangle, or a circle may be used.

When the above-described molding is completed, the molded meat is packaged (S60).

Each molded meat is packaged as a packaging material such as polypropylene, plastic film, paper or metal foil, packaged aseptically, and the packed meat is preserved by quick freezing.

When the packaging as described above is completed, a tongue-and-decoction using the processed food of the present invention is obtained.

The rice cakes made using the processed food thus completed are emphasized in the richness of the meat by adding plum liquor. Despite the mass production, the processed foods are used to reduce the sticky texture and improve the texture.

In addition, Chungkookjang powder or green tea powder is added to help digestion and absorption of meat to help promote health.

Test Example 1. Sensory Test for Cicadas

The sensory evaluations were carried out on the tortoise rats using the processed foods prepared in the above Examples (see Table 1).

The sensory evaluation consisted of a panel of 30 people trained in the odor, taste, color and texture of the tteokgalbi, and evaluated the taste, smell, texture, color, and likeness by the five - step method (very bad, one point; Respectively.

flavor smell Texture color Overall preference Using the processed food of the present invention, 4.2 ± 0.9 3.6 ± 0.98 3.9 ± 1.4 3.3 ± 0.98 3.8 ± 0.9 Seafood rind 3.8 ± 0.71 3.5 ± 0.83 3.7 ± 0.45 3.3 ± 1.15 3.4 ± 0.91 Chicken meat cake 2.6 ± 1.30 2.3 ± 0.88 2.7 ± 1.21 3.3 ± 1.07 2.6 ± 1.26 Pork Rice Cakes 2.0 ± 1.08 2.1 ± 0.71 3.2 ± 0.96 3.4 ± 0.90 2.5 ± 0.89

As shown in the above Table 1, the sensory evaluation was carried out by using the processed food of the present invention, such as tteokgalbi, seafood tteokgalbi, chicken tteokgalbi, and pork tteokgalbi.

As a result of the test, the product of the present invention showed the highest score in taste, odor, texture and color. Compared with the overall preference, the cakes of processed food of the present invention showed a good score of 3.8, a good score of 3.4, a chicken meat cake of 2.6, and a pork meat cake of 2.5, which were excellent in terms of sensory evaluation. Could know.

In general, the sensory characteristics are important in the quality index of the rice cake, and the factors that give the sensory characteristics of the rice cake are the smell, taste, color and texture.

Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

The tortoise shell using the processed food according to the present invention and the method for producing the tortoise shell can be applied in cooking at a restaurant or a general household.

Claims (5)

(a) cutting the raw meat;
(b) subdividing the processed food product;
(c) producing a seasoning sauce;
(d) mixing the meat cut in step (a) and the processed food cut in step (b) with the seasoning sauce prepared in step (C);
(e) molding the mixture mixed in the step (d) into a predetermined shape;
(f) wrapping the molded meat in step (e);
The seasoning sauce is onion 40-40% by weight, soy sauce 10-20% by weight, leeks 4-8% by weight, plum extract 3-7% by weight, starch flour 3-7% by weight, garlic 2-6% by weight, oyster sauce 2-6% by weight, Kiwi 2-6%, Sesame 2-6%, Sesame oil 1-5%, Ginger 1-3%, Sugar 1-3%, Wine 0.5-1.5%, Mirim 0.5 Method for producing Tteokgalbi using processed foods, characterized in that containing -1.5% by weight.
The method of claim 1,
Wherein the raw meat is at least one of meat, meat, poultry, lamb, horse meat, duck meat or rabbit meat in the step (a).
The method of claim 1,
Processed food in the step (b) is a method of manufacturing a rice cake ribs using a processed food, characterized in that it comprises a sausage, ham, fish cake, tofu, sweet corn or shaved ice mochi.
The method of claim 1,
Method (c) of the manufacturing method of the tteokgalbi using processed foods, characterized in that the preparation of the seasoning sauce of step further added by adding the Cheonggukjang powder or seaweed powder.
Tteokgalbi using a processed food, characterized in that produced by the manufacturing method of the tteokgalbi using the processed food according to any one of claims 1 to 4.

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