KR20150005310A

KR20150005310A - Granted herbs beef flavor jangyuk method of manufacturing methods

Info

Publication number: KR20150005310A
Application number: KR20130079100A
Authority: KR
Inventors: 박진우; 김정수
Original assignee: 박진우
Priority date: 2013-07-05
Filing date: 2013-07-05
Publication date: 2015-01-14

Abstract

The present invention relates to a method for manufacturing brisket and flank jangyuk having a flavor of medicinal herbs by using extracts of the medicinal herbs. Particularly, the present invention relates to a method for manufacturing brisket and flank jangyuk having a flavor of medicinal herbs by using extracts of the medicinal herbs: provides the jangyuk by braising the brisket and flank using extracts of various kinds of medicinal herbs, gives a good flavor, completely removes a bad smell of the brisket and flank, and gives a flavor of the medicinal herbs beneficial to health by permeating beneficial ingredients and scent of the medicinal herbs into the brisket and flank; in terms of a method for cooking the brisket and flank jangyuk comprising; a medicinal herb extracts preparing step for putting spice ingredients of the medicinal herbs consisting of 40 l of water, 7 l of soy sauce, 400-500 g of Cacalia ainsliaeflora root, 1 kg of Havenia dulcis Thunb., 800 g of Acanthopanax senticosus, 100 g of green tea, 100 g of Astragalus membranaceus Bunge, 100 g of cinnamon, 100 g of licorice, 1 kg of garlic, 600 g of ginger, and 50 g of red peppers in a big container and boiling for 24 hours; a brisket and flank preprocessing step for processing the brisket and flank to be ready to be cooked by trimming; a brisket and flank cooking step for putting brisket and flank into the medicinal herb extracts prepared at the medicinal herb extracts preparing step and boiling for 2 hours to allow the scent and nutrients in the medicinal herb extracts to permeate the brisket and flank; a caramel coloring adding step for adding 150-200 g of caramel coloring to the broth remained after the brisket and flank cooking step; and a processing and packaging step for removing the cooked brisket and flank from the broth and cutting the brisket and flank, and then packaging the brisket and flank.

Description

{Granted herbs beef flavor jangyuk method of manufacturing methods}

The present invention relates to a method for preparing a medicinal herb extract solution by heating the medicinal herb material composed of water, soy sauce and octagonal scent, hinoki wood, ganoderma, green tea g, hanagi, cinnamon, licorice, garlic, ginger and red pepper into a large container for 24 hours A process for preparing a medicinal herb extract solution; A pretreatment step of pretreating the safflower so as to trim the safflower so that the safflower can be cooked; A method for preparing a medicinal herb, comprising the steps of: preparing a medicinal herb extract solution prepared in the course of preparing a medicinal herb extract solution; heating the medicinal herb mass for 2 hours to induce flavor and nutrition in the medicinal herb extract solution; Adding 150 to 200 g of caramel color to the remaining broth after the cooking process; The present invention relates to a method for manufacturing a saffron sauce having a flavor of herbal medicinal herb that is characterized in that the safflower sauce is added with a pigment and the saffron sauce is cut out and then packaged.

The present invention relates to a method for producing a saffron meat flavor imparted with a flavor of herbal medicine using a herbal medicine extract solution. Especially, an extract (extract) made of various herbal medicines can be used to prepare a safflower sauce, The present invention relates to a method for manufacturing a saffron sauce, which is excellent but which has been completely removed and which has beneficial components and flavors of various herbaceous materials and which is imparted with a herbal medicine flavor beneficial to health. In general, as a representative example of the meat, soy sauce flavored with oi-ei (peperoise, cinnamon, sancho, clove, dermis) is cooked and sold in the market so that beef or pork is sucked in to enjoy various flavors of meat have. Therefore, in the conventional ovarian fat cooking method as described above, a mixed solution is prepared by adding boiling water, sake, soy sauce, sugar, green onion, ginger, salt, seasoning, etc. into a certain amount of water in a soy sauce having a flavor of oyster, And boil it for about 90 minutes ~ 110 to make it to the meat, and then cut the meat from the broth to a suitable size to eat. However, conventional oyster meat cooking methods have been applied to beef and pork, but even in the case of the same beef meat, there is a problem in that the meat is harmonious with the meat quality, taste, characteristics, and flavor.

According to an aspect of the present invention,

The spice ingredients of herbal medicines consisting of 40 liters of water, 7 liters of soy sauce and 400 to 500 grams of octagonal scent, 1 gram of Hodgkin's leaf, 800 grams of green tea, 100 grams of green tea, 100 grams of white radish, 100 grams of cinnamon, 100 grams of licorice, 1 kilogram of garlic, 600 grams of ginger, After 24 hours of heating,

A process for preparing a medicinal herb extract solution for producing a solution; A method for preparing a medicinal herb extract, comprising the steps of: a pretreatment step of trimming Yangjisal so that it can be cooked; and a method of preparing a medicinal herb extract, A safflower cooking process in which the rice is cut into pieces; Adding 150 to 200 g of caramel color to the remaining broth after the cooking process; And a processing and packaging process for cutting and collecting the safflower which has been cooked with pigment added thereto. Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. FIG. 1 is a flow chart illustrating a process for preparing a safflower using a herbal medicine extract solution of the present invention. The most remarkable feature of the present invention is the mass production of Yangjiaojangjang which is imparted with the flavor of oriental medicinal materials by using Yangjisil, We will explain how to prepare Yangjisukjangjang by using this Yangjisil.

Conventional ovine meat cooking methods have been applied to beef or pork, but even in the case of the same beef meat, there is a problem in that the meat is harmonized with the meat, taste, characteristics, and flavor.

In order to solve the above-mentioned problems, the present invention provides a medicinal herb prepared by boiling and sowing a herbal medicine using a herbal medicine extract solution prepared from various medicinal materials. The object of the present invention is to provide a method for preparing a saffron sauce using a herbal extract of a herbal medicine, which is excellent in taste but which is completely removed from the sauce of the safflower and which allows the nutrients of various medicines to be distributed to the saffron. Garlic is an anti-bacterial, anti-cancer, and anti-inflammatory food, and it helps to digest and helps digestion. It strengthens men's energy and it is widely used as an alternative medicine food. Garlic is rich in protein, fat, carbohydrate, carotene and vitamins. It contains a variety of nutrients and is often used as a spice to make food. As described above, by adding medicinal substances beneficial to the body as well as various spices in the preparation of the medicinal herb extract solution, the ingredients of the medicinal materials are dissolved in the medicinal herb extract solution and permeated into the future medicinal herbs, It is also possible to indirectly ingest the ingredients of various medicinal materials when the person eats Yangjiseong as well as the eliminator.

INDUSTRIAL APPLICABILITY As described above, the present invention provides a method for preparing a medicinal herb which is prepared by cultivating Yangjil flesh using a herbal medicine extract solution prepared from various medicinal herbs, It is possible to provide a method for manufacturing a saffron sauce having a flavor imparted with a medicinal herb flavor beneficial to health by allowing the saffron ingredient to grow in a saffron sauce.

The above figure divides the important elements in making Yangjiaojang into diagrams.

◆ Process of manufacturing herbal medicine extract solution ◆

40 liters of water and 7 liters of soy sauce are put into a large container and 400 to 500 grams of octagonal scent, 1 gram of Hodgkin's tree, 800 grams of green tea, 100 grams of green tea, 100 grams of Hwanggi, 100 grams of cinnamon, 100 grams of licorice, 1 kilogram of garlic, 600 grams of ginger, 500 grams of red pepper After the ingredients were added, they were heated for 24 hours,

To prepare an extract solution. Among the herbal medicine materials added for preparing the herbal medicine extract solution,

Octagonal fragrance is a substance that has fumigation disinfection and insecticidal action. It is mainly used as a spice for cooking fragrance in food nowadays. In addition, It has the function of anti-chest infection. In addition, the hungry tree has a fragrant scent, it is sweet, it can be eaten, the food tastes better, and it is said that there is an effect of drinking alcohol in the main course gangmyeon, and juice is known to dissolve the digestion and stop the nausea. It has been known in pharmacological experiments that it has functions such as central nervous system excitatory action, action to increase the specific resistance of the action-damaging membrane of the affected organism, cardiac action, and tonic action. In addition, the immune function is enhanced, , Hyperactivity of metabolism, cardiovascular, improvement of central nervous system disease, metabolism

It is efficacious in controlling function, increasing resistance to disease, improving leukopenia, improving hypertension, improving coronary atherosclerosis, mental stability, deep sleep, appetite enhancement, and tonic. In addition, green tea is a medicinal product of leaves of green tea, and is effective for arousal, diuretic, detoxifying, anti-inflammatory, and bactericidal actions. Hwanggi is effective for the treatment of stiffness, sweating, diuretic, It is beneficial to body weakness, fatigue bloating, 气血虛脱, elimination of aneuria, hysterosal, internal sewage, cold sweat, peripheral nerve, and cinnamon is the root, stem, Refers to a thin branch which is peeled and dried without peeling or peeling, and this cinnamon is used as an appetizing agent in combination with other powders as a directional base. Licorice not only sweetens bitter medicines to make them better, but also has its unique medicinal properties: to release the toxicity of all medicines, to cough and depilate, and to neutralize all medicines.

◆ Pretreatment process

The pretreatment process of the Yangjiji is the process to trim the Yangjiji area so that it can be cooked.

In other words, the slaughtered beef is trimmed so that the saffron can be cooked.

◆ Yangjyu meat growing cooking course ◆

The process of preparing Yangjiyoshi is the process of putting processed Yangjisil into the solution of herbal medicine extract made in the process of manufacturing the herb extract.

That is, a well-prepared lump of pale flesh is added to the herbal medicine extract solution prepared in the process of manufacturing the medicinal herb extract, and heated for 2 hours so that the medicinal herb extract solution is soaked so that the medicinal herb extract solution penetrates into the fleshy pale flesh. Thus, when the Yangjil flesh is solubilized with the herbal extract solution, the components of the various medicinal materials dissolved in the herbal extract solution are permeated into the flesh of the Yangji follicles.

◆ Dye addition and packaging process ◆

As the last step of Yangjiyangjangsang cooking, add Yangjil flesh to the extract of Oriental herb extract and let it stand for a certain period of time. Then add 150 ~ 200g of caramel color to the remaining herbal medicine extract solution, and then let the Yangjiyal flesh dissolve more. Allow the pigment to spread evenly over the flesh. When the caramel pigment is covered evenly on the flesh of the sun, the color of the food is not only good for the food, but also the juice that has permeated the flesh of the sun will not flow out. The pigs with added pigment are taken out of the container and the meat is sliced, vacuum packed and shipped. As described above, when the herbal medicine extract solution is made by using various herbal medicines and the herbal medicine extract is added to the herbal medicine extract solution to mass-produce the safflower meat, the safflower meat prepared by ordinary people as the herbal medicine extract solution is supplied at low price And can also contribute to health promotion by ingesting good body flesh.

The process of putting spices that can remove the sausage into a container that can live Yangjisil;
40 liters of water and 7 liters of soy sauce are put into a large container and 400 to 500 grams of octagonal scent, 1 gram of Hodgkin's tree, 800 grams of green tea, 100 grams of green tea, 100 grams of Hwanggi, 100 grams of cinnamon, 100 grams of licorice, 1 kilogram of garlic, 600 grams of ginger, 500 grams of red pepper Add the ingredients and heat for 24 hours to prepare the herbal extract solution. When the Chinese medicine solution is made, the process of adding pre-treated Chinese flesh and heating; It is heated for 2 hours by putting the cleaned groomed pellet into the solution, so that the herbal medicine extract solution is permeated into the pale flesh after the solution of the herbal medicine extract is dissolved. The process of adding pigments to boiled bean paste; As a final step of the cooking process for pigs, it is added to the herbal medicine extract solution, and then it is boiled for a certain period of time. Then, 150-200 g of caramel color is added to the remaining herbal medicine extract solution, and the safflower is further licked. So that they are evenly distributed in the sun. The process of packing all the dishes after they are finished;

Claims

A method for preparing a saffron sauce; The spice ingredients of herbal medicines consisting of 40 liters of water, 7 liters of soy sauce and 400 to 500 grams of octagonal scent, 1 gram of Hodgkin's leaf, 800 grams of green tea, 100 grams of green tea, 100 grams of white radish, 100 grams of cinnamon, 100 grams of licorice, 1 kilogram of garlic, 600 grams of ginger, Preparing a herbal medicine extract solution solution by heating for 24 hours; A pretreatment step of pretreating the beef so that the beef can be trimmed and trimmed so as to be cooked; A method for preparing a medicinal herb, comprising the steps of: preparing a medicinal herb extract solution prepared in the course of preparing a medicinal herb extract solution; heating the medicinal herb mass for 2 hours to induce flavor and nutrition in the medicinal herb extract solution; Adding 150 to 200 g of caramel color to the remaining broth after the cooking process; And a processing and packaging process for cutting and collecting the safflower which has been cooked with the pigment added thereto,
A method for producing a saffron meat flavor imparted with a herbal medicine flavor.