KR20150142185A - PREPARATION METHOD OF A ROAST MADE OF SMALL INTESTINES OF CATTLE WITH VEGETABLES and garlic - Google Patents

Abstract

The present invention provides a method for preparing a stir-fried intestine of a cow by using garlic. The method includes the steps of: washing a small intestine of a cow by filling wheat flour and salt in the intestine; boiling the intestine with laurel leaves, cloves, whole pepper, and green onions in water; and cutting the boiled intestine into small pieces, mixing the intestine with side materials and seasoning, and stir-frying the intestine.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing roasted giblets using garlic,

The present invention relates to a method for producing roasted giblets using garlic. More specifically, the present invention relates to a method for producing roasted giblets using garlic, which can easily remove gusts unique to giblets and improve chewiness, The present invention relates to a method of producing roast.

Fried giblets with garlic are Korean dishes using a giblet, roasted with various kinds of veggies and the interior of a cow and a pig. A giblet is a small intestine of a cattle or pig. Garlic ginger stir-fry is a main ingredient in giblets, but it is also used in many other parts of the body to enhance the flavor of the giblets stir-fried with garlic, with a built-in unique chewy texture. To make giblets with garlic, And labor, as well as the ability to handle fresh and clean ingredients, garlic-based giblets are mostly sold at restaurants specializing in giblets only. Fried giblets with garlic usually have a lot of red pepper powder, which makes them spicy and flavorful. Therefore, it is a favorite food not only for meals but also for alcoholic beverages, but it is not good for aesthetic taste, has a unique flavor compared to lean meat, I can not eat unless it is a certain place such as a restaurant. In addition, the giblets have a pungent flavor and are cooked mainly with vegetables or fruits to eliminate them. However, the giblets cooked with these recipes still have the gibberish flavor and pungent flavor, and the mouth of the mouth, which is produced when the giblets are chewed Some people who do not like these tastes due to toughness tend to avoid giblets.

As described above, the present invention has been proposed in order to solve the problems of the prior art. The object of the present invention is to provide a method and apparatus for removing gingiva unique to giblets, Another object of the present invention is to provide a method for producing giblets with garlic, which comprises filling wheat flour and coarse salt with water, washing the same, boiling giblets in water together with laurel leaves, cloves, And a garlic-containing saffron containing safflower.

The technical problem of the present invention as described above is achieved by the following means: (1) a step of filling a goblet with flour and coarse salt to wash the goblet; Boiling the washed giblets in water together with laurel leaves, cloves, green pepper and green onions; (2) A method of producing a giblet roasted with garlic comprising finely cutting the boiled giblets, and mixing the giblets with safflower, and frying. (2) The method of claim 1, wherein the washed giblets are boiled in boiling water for 60 to 80 minutes Wherein the garlic is added to the garlic. (3) The method as set forth in claim 1, further comprising a step of immersing the giblets in a solution containing polyphenols and sugar alcohols before boiling the goblets. (4) The method according to claim 1, (5) flour and coarse salt are packed in the inside and washed, and then laurel leaves, cloves, alfalfa sprouts and green onions A composition for roasting a giblet with boiled giblets put in water together with garlic containing a filler and a sauce.

According to the present invention, there is provided a method for producing giblets with garlic, which can completely remove nutrients unique to the giblet, improve the chewiness by softening the meat quality, and enjoy the giblets easily.

This figure is the stir-fried giblets with garlic

The present invention relates to a method for cooking a goblet, comprising filling a goblet with flour and coarse salt to wash the goblet therein; Boiling the washed giblets in water together with laurel leaves, cloves, green pepper and green onions; And a method of finely chopping the boiled giblets, and mixing and frying the ingredients and the sauce. The present invention will now be described in more detail with reference to the following examples. As a method of washing the giblets, flour and coarse salt are charged into the goblet, and then the fingering is repeated several times. In this case, the amount of the flour and the coarse salt to be used is not particularly limited, and it is preferable to densely fill the inside of the hob by mixing the mixture at a weight ratio of 20:80 to 80:20. Before putting the washed hob in water, It can be immersed in an aqueous solution containing polyphenols and sugar alcohols to soften the flesh to improve chewiness. The polyphenol can be obtained as a commercially available product or in the form of tea or various fruit extracts. The sugar alcohols may be any one or two or more selected from the group consisting of sorbitol, xylitol, erythritol, lactitol, mannitol and maltitol Can be mixed. The composition ratio of the polyphenol to the sugar alcohol is preferably in the range of 30:70 to 70:30 by weight, and these substances are contained in the range of 0.1 to 10% by weight based on 100% by weight of water. If it is added in an amount of less than 0.1% by weight, the effect of addition is insignificant, and if it exceeds 10% by weight, it is difficult to expect an improvement effect in excess. Polyphenol is a natural antioxidant that not only has anticancer activity but also can remove harmful bacteria in the intestine without affecting beneficial bacteria. Furthermore, the polyphenol component penetrates into the inside of the giblet, thereby softening the meat quality and improving the chewiness. The sugar alcohols also penetrate into the inside of the goblet to improve texture and chewiness. The immersion time for the goblet in the solution is 5 to 10 hours. If the immersion time is less than 5 hours, the penetration efficiency of each component is greatly deteriorated, and if it is immersed for 10 hours or more, the sensory characteristics may be deteriorated. Is boiled in water together with laurel leaf, clove, chili pepper and green onions. At this time, the laurel leaves, cloves, Tonghuchu and Daepa completely remove the nutrients of the giblets. It is sufficient to add about 0.1 to 10% by weight of each component to 100% by weight of water. When any one of the components is added in an amount of less than 0.1% by weight, it is difficult to completely remove the nutrients. It is difficult to expect an improved effect due to the excess, so it is preferable to add the above range. At this time, the cooking time of the giblets is about 60 to 80 minutes. If the heating time is shorter than this, the giblet does not become soft enough. If the heating time is longer, the giblet hardens again and the giblet grows. The boiled giblets are chopped, and the ingredients and sauce are mixed and roasted. At this time, the boiled giblets are cut to a size of about 2 to 6 cm, preferably 3 to 4 cm, and the cabbage, onion, sesame leaf, mushroom, mushroom, Cut the cabbage and onion into pieces and cut the sesame leaf into pieces about 1cm wide. Prepare the top mushrooms, oyster mushrooms, and cut them into 1cm x 5cm. It is most preferable that the content of each of the sub-materials is in the range of 0.1 to 10% by weight in view of the sensual characteristics.

Fried giblets with garlic are Korean dishes using a giblet, roasted with various kinds of veggies and the interior of a cow and a pig. A giblet is a small intestine of a cattle or pig. Garlic ginger stir-fry is a main ingredient in giblets, but it is also used in many other parts of the interior to enhance the flavor of the giblets stir-fried with garlic, with a built-in chewy texture. In order to make giblets with garlic, And labor, as well as the ability to handle fresh and clean ingredients, garlic-based giblets are mostly sold at restaurants specializing in giblets only.

Claims (5)

Filling the inside of the hob with flour and coarse salt; Boiling the washed giblets in water together with laurel leaves, cloves, green pepper and green onions; And finely chopping the boiled giblets, and mixing and frying the sub ingredient and the sauce. The method according to claim 1, wherein the washed giblets are boiled in boiling water for 60 to 80 minutes. The method according to claim 1, further comprising immersing the giblets in a solution containing polyphenols and sugar alcohols before boiling. The method according to claim 1, wherein the ingredient is cabbage, onion, sesame leaf, top mushroom, oyster mushroom, green onion, and mugwort. Flour, and coarse salt, filling the inside with boiled giblets which have been washed and boiled in water together with laurel leaves, cloves, alfalfa and alfalfa, and in addition ingredients and sauces.

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