KR20140072766A

KR20140072766A - Method for making gomguk containing green tea leaf

Info

Publication number: KR20140072766A
Application number: KR1020130000993A
Authority: KR
Inventors: 이영환
Original assignee: 이영환
Priority date: 2012-12-05
Filing date: 2013-01-04
Publication date: 2014-06-13

Abstract

A method for manufacturing a bamboo bean gruel is disclosed. A method for manufacturing a bone meal station comprises the steps of preparing a raw material by removing the bovine bone of the bovine bone for 12 hours with the bovine bone completely immersed in water, mixing and heating the green tea leaves and the drinking water, Boiling for 5 to 10 minutes, removing the foreign matter from the bovine bone by removing the bovine bone from the bovine bone, removing the impurities from the bovine bone with water, pouring the water into the bovine bone, adding 100 parts by weight of water 1 to 2 parts by weight of garlic is added together and heated for 5 to 6 hours to boil the primary beef gruel. The boiled first tall beef gruel is separated from the bark, and 1 to 2 parts by weight of garlic is added to 100 parts by weight of water. Boiling the second bear market by heating for 5 to 6 hours, separating the second tall beef soup and the bovine oven, boiling the separated bovine oven with steam for 20 to 30 minutes, adding 100 parts by weight of water to the steam- Against garlic 1 to 2 parts by weight of the mixture is heated again for 5 to 6 hours to boil the third taurine, to remove the oil formed on the surfaces of the first taurine, the second taurine and the third taurine, , A second bear market, and a third bear market together.

Description

METHOD FOR MAKING GOMGUK CONTAINING GREEN TEA LEAF "

In particular, the present invention relates to a method for producing a bone marrow bacillus with the green tea leaves removed.

It is a soup of soup which is made by heating the bones of bovine legs bone and other bones for a long time and extracting minerals contained in bones. It is a soup with rice, salt, pepper, etc. It is good for pregnant women, lactating women and fragile people. It is a food that overheats the heat in the summer, and it is seen as a health food that warms the body during the cold winter season.

However, due to the unique nature of the meat, it is necessary to pay special attention during the manufacturing process to remove the nutrients. Even if there is a process of eliminating nutrients, it is difficult to effectively remove nourishment without deteriorating the flavor of the burnt bean gruel. Therefore, due to the inherent odor of burnt bean gruel, Is significantly reduced.

Various methods have been developed in order to remove the intrinsic odor of various kinds of hot spring such as yakbokgukguk, and the following are introduced.

Korean Unexamined Patent Publication No. 2005-36553 discloses a method of manufacturing a hot spring which comprises a washing step of removing fat and blood from selected meat and washing the foreign matter with water and a step of putting the washed meat into a pot with water, Wherein the step of extracting the broth comprises extracting the broth, the apple, the lemon, the orange, the pineapple, the kiwi, and the grape; Vegetables consisting of radish, onion, cabbage, cabbage, kelp, leeks, green onions, carrots, ginger, garlic, shiitake mushrooms and white beans; And 40 weight%, 40 weight% and 20 weight%, respectively, of herbal ingredients consisting of green tea, green tea, omelet, ginger, carrot and licorice.

This has the problem that the flavor inherent to the meat is inhibited by mixing various fruits, vegetables, herbal ingredients and the like in order to eliminate the peculiar smell of the meat used in the hot spring.

That is, the addition of fruits causes sweetness of the hot spring, and the addition of the herbal medicine has a problem in that the preference is lowered to those who dislike the herbal medicine smell. In addition, there is a problem that soup becomes turbid due to the input of medicinal herbs.

Korean Patent Laid-Open Publication No. 2002-37658 entitled " Method of Producing Concentrated Bran meat " is a method in which bovine bone, from which fats and foreign materials such as blood clots are removed, is pre-treated in a refrigerated state (5 ° C to -20 ° C) After aging for 5 to 10 hours, it was washed with ozonated water after the completion of aging. Then, the bovine bone was added to the extractor to extract in two steps, and the extracted broth was separated into fat and broth and repeatedly cooled and heated. And the mixture is mixed and heated in a concentrator at a temperature of 50 to 80 ° C in a first stage and at 85 to 100 ° C in a second stage to concentrate and heat sterilized while changing the temperature in a multistage manner. It provides thickened broth with easy storage and storage and little loss of nutrients. In order to remove the odor of the broth, it uses natural composition consisting mainly of wheat flour and kiwi.

In the above-mentioned inventions, various additives are mixed in order to remove the intrinsic odor of the Chinese cabbage, that is, the nutrients in preparing the Chinese cabbage such as Seolleongtang. However, the mixing of them does not remove the odor but the masking effect The smell is partially removed. Even if the odor is removed, the flavor and color inherent to the hot pepper can not be produced due to the color and taste of the mixture, and it is economically disadvantageous.

Therefore, it is required to study about the method of manufacturing Yakumo gomguk soup which maintains the unique taste of Yakumo gomguk soup while removing nutrients.

The present invention provides a method for manufacturing a saccharide gomguk soup which is prepared by preparing a saccharide gomguk soup using green tea leaves, and maintaining the original taste of saccharide gomguk soup without the saccharification.

A method of manufacturing a bone marrow gourd according to an embodiment of the present invention includes the steps of preparing a raw material by removing the bovine bone of the bovine bone for 12 hours with the bovine bone completely immersed in water, The bovine bone is added to the heated green tea water, and the bovine bone is boiled for 5 to 10 minutes. The bovine bone is then introduced into water to remove foreign substances from the bovine bone. The bovine bone having the impurities removed is separated from water, 1 to 2 parts by weight of garlic is added together with 100 parts by weight of water, and the mixture is heated for 5 to 6 hours to boil the first tall beef gruel. The boiled first tall beef gruel and the husk are separated, Adding 1 to 2 parts by weight of garlic to the mixture and heating the mixture for 5 to 6 hours to boil the second tall beef soup, separating the boiled second tall beef soup and the husk, steaming the separated husk for 20 to 30 minutes, Bovine 1 to 2 parts by weight of garlic is added again to 100 parts by weight of water and the mixture is heated for 5 to 6 hours to boil the tertiary teddy bear, to remove the oil formed on the surfaces of the first teddy bear, second teddy bear and third teddy bear, And a step of heating the mixed beef tanks in which the oil-removed primary teddy bear, the second teddy bear, and the third teddy bear are mixed together.

According to an embodiment of the present invention, the green tea leaves and the drinking water are heated at a temperature of 110 to 130 ° C at a ratio of 1: 100.

According to an embodiment of the present invention, the step of removing the foreign matter may include adding the prepared bone to the heated green tea, wherein the ratio of the bone to green tea is 1: 2.

According to one embodiment of the present invention, a method for manufacturing a saccharide gomguk soup is provided, wherein the saccharide gomguk soup is prepared by using green tea leaves to maintain the unique taste of saccharide gomguk soup and to remove the soup germ.

Brief Description of the Drawings Fig. 1 is a flow chart

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the embodiments of the present invention can be modified in various forms, and the scope of the present invention is not limited or limited by the embodiments described in detail below.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a method of manufacturing a bone meal gourd according to an embodiment of the present invention.

The bark is the bony leg bone. It is rich in protein in the bones, so taking the bones of the bones that feed the bones helps improve the immune system and prevent diseases. In addition, the bovine bone contains proteins and minerals such as calcium and collagen. In addition, when the sacrum is disturbed for a long time, there is a phenomenon that the joints of the sacrum are mutually entwined. It is known that it has the effect of strengthening the joints such as the waist and the knee with good colloid components for the joints.

Green tea contains ketathein ingredients and polyphenol substances, not only cleanse blood, but also aids in vascular diseases such as arteriosclerosis. This is because the ketachin contained in the green tea decomposes the fine cholesterol in the fat and discharges it out of the body. It also neutralizes acidic foods with alkaline foods. It contains a large amount of polyphenols, which are much more potent than antioxidants in vitamin C, and inhibits early onset of cancer, and has excellent efficacy in preventing various diseases such as stomach, liver and heart.

The method of manufacturing a sacred bone meal according to an embodiment of the present invention starts with preparing the sacrum as shown in FIG. The bovine bone may be prepared by preparing only bovine bone, or by mixing the bones of other parts together.

The preparation of the bovine bone may be carried out by removing the blood and removing the impurities to prepare the raw material (S10). The bovine bone is completely immersed in water, so that the bovine bone can be cleanly removed by dipping for 12 hours.

When the bovine bone is cleanly prepared, the green tea leaves and the cooking water are mixed and heated in the pot (S20). At this time, green tea leaves and drinking water are prepared at a ratio of 1: 100 and heated at 110 to 130 ° C for 30 minutes to 1 hour.

Then, the bovine bone prepared in the heated green tea is put into a boil, boiled for 5 to 10 minutes, and then the bovine bone is introduced into water to remove foreign substances from the bovine bone (S30). At this time, the ratio of the number of the bone to the number of green tea is 1: 2. When the number of green tea is more than a certain ratio with respect to the weight of the flesh of the flesh, the flavor characteristic of the flesh of the flesh of the goby bears is relatively decreased.

On the other hand, the bovine bone and green tea water are mixed and boiled for about 10 minutes, and the bovine bone is brought to water to completely remove impurities and grease from the bovine bone surface.

After removing the impurities from water, the water is poured into a kettle so that the bones are submerged, and 1 to 2 parts by weight of garlic is added to 100 parts by weight of water. When the bark germ begins to boil, And heating for 5 to 6 hours to boil the first bear market (S40).

When the first bear is boiled, it separates the first bear and the bark. The separated primary bear rice is cooled at a low temperature, and the separated bovine bone is put back into a pot, and 1 to 2 parts by weight of garlic is added to 100 parts by weight of water and a step of boiling the second bear rice (S50) may be performed. As in the case of the first teddy bear, the second teddy bear can be heated by controlling the fire for 5 to 6 hours.

When the second taurine is boiled, it separates the second taurine and bran. The separated secondary bear rice can be cooled at a low temperature, and the separated bovine bone can be steamed at a temperature of 95 to 130 ° C for 20 to 30 minutes (S60).

The step of steaming with steam (S60) is a method in which the juice loss of the bovine bone is small in the heat treatment process and the flavor is hardly changed, and it is essential that the bovine bone is condensed Process.

The steamed fat is put into a pot, and 1 to 2 parts by weight of garlic is added to 100 parts by weight of water, and a step of boiling a third bear (S70) may be performed. As with the first and second teddy bear stations, the third teddy bear can be heated by controlling the fire for 5 to 6 hours.

When the third taurine is boiled, the third taurine and bark are separated again. The separated tertiary bear country can be kept cool at low temperature.

The first bear, second bear, and third bear, which have been cooled at low temperatures, form an oil film on the surface of the broth. The oil film formed on the surface may be removed (step S80) by removing the oil film with oil or oil paper or the like.

The first, second and third tears, which are oil-free, are put into a pot and mixed with each other. A step (S90) of heating the mixed bears so mixed is carried out, and when the mixed bears are boiled for about 1 to 2 hours, the beef tallow can be completed.

In this way, it is possible to reduce fat content compared to the conventional bark beet gland by keeping the original bark of bark beet gook and maintaining its softness and smell unique to green tea leaves.

The bones were completely immersed in water, and the blood was removed for 12 hours. Then, the green tea leaves and the drinking water were heated to 110 to 130 at a ratio of 1: 100. The number of green tea was added to the heated green tea at a ratio of 1: 2 and boiled for about 10 minutes. After removing the impurities, water was separated from water, and 2 kg of water and 20 g of garlic were added to the bovine bone and heated for 5 to 6 hours to boil the first gomguk. Separated from the boiled primary beef gruel and skeleton, 2Kg of water and 20g of garlic were added to the separated skeleton and heated for 5 ~ 6 hours to boil the second gomguk. Separated from the boiled secondary bears and bones, steamed for 20 ~ 30 minutes to separate the bones. Then, 2 kg of water and 20 g of garlic were added to the above-described fattened skins and heated for 5 to 6 hours to boil the third tall country. The oil formed on the surface of the cooled first, second and third tears was cleanly removed and mixed with the first, second and third tears.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention as defined by the appended claims. Various modifications and variations are possible in light of the above teachings. Accordingly, it is to be understood that one embodiment of the present invention should be understood only by the appended claims, and all equivalent or equivalent variations thereof are included in the scope of the present invention.

Claims

Preparing a raw material by removing the bovine bone from the bovine bone for 12 hours so that the bovine bone is completely immersed in the water;
Mixing the green tea leaves with the drinking water and heating them;
Adding the flesh bone to the heated green tea water, boiling the flesh for 5 to 10 minutes, and removing the foreign matter from the bovine bone by feeding the flesh bone to water;
Separating the bones from which the impurities have been removed from water, pouring the water into the bones, boiling 1 to 2 parts by weight of garlic with respect to 100 parts by weight of water, and heating for 5 to 6 hours to boil the first beans;
Separating the boiled primary beef gruel and the bovine bone, boiling the secondary bovine rice by heating 1 to 2 parts by weight of garlic with respect to 100 parts by weight of water and heating for 5 to 6 hours;
Separating the boiled secondary bear rice and the bovine bone, and steaming the separated bovine bone for 20 to 30 minutes;
Adding 1 to 2 parts by weight of garlic to 100 parts by weight of water in the steamed bovine bone and boiling the third tumbler bass by heating for 5 to 6 hours;
Removing the oil formed on the surface of the frozen first bear, second bear and third bear;
And heating the mixed bears ginseng mixed with the first, second and third tillers of which the oil has been removed.

The method according to claim 1,
Wherein the green tea leaves and the drinking water are heated at a temperature of 110 to 130 DEG C at a ratio of 1: 100.

The method according to claim 1,
The step of removing the foreign matter includes:
Wherein the prepared bone marrow is added to the heated green tea, and the ratio of the bone marrow to the green tea is 1: 2.